Australia Archives | 180 Nutrition

Tag Archives: Australia

Ruth Horrell: Food Diaries & Philosophies of an Elite CrossFit Athlete


The above video is 3:15 minutes long.

WATCH the full interview below or LISTEN to the full episode on your iPhone HERE.

Guy: Whether you are an elite athlete, weekend warrior or even a coach potato, there’s much wisdom to be had here when it comes to fuelling your body daily for optimum performance. With so much conflicting advice out there when it comes to nutrition, who better person to ask than someone who walks their talk. Elite CrossFit athlete, Ruth Anderson Horrell shares her insights around nutrition daily and also during competition time. No matter what your goals are, it’s certainly worth a few minutes of your time… Enjoy.

Ruth Anderson Horrell
 

“Never say, ‘can’t’… The word just makes me cringe and it is such a negative thought to ever think that you can’t do something. You may not be able to yet, or whatever it is, but if you decide you can’t, it’s like you’re already there.”― Ruth Anderson Horrell, Elite Crossfit Athlete

 
Ruth Anderson Horrell is a New Zealand representative CrossFit Athlete. She has represented the Australasia region at the World Reebok CrossFit Games in 2011, 2012 and 2013! Ruth competes for NZ as an Olympic Weightlifter. In 2012 she competed at the Oceania and Trans Tasman Champs. Ruth is a successful co-owner and coach at CrossFit Wild South and works as a Locum small animal veterinarian when she has time :)Currently she is training towards being Australia’s best female CrossFit athlete. She trains in Los Angeles under the instruction of Dusty Hyland for parts of the year.

Ruth Anderson Horrell Full Interview:

In This Episode:

Listen to Stitcher

  • Itunes logoHow she walks the fine-line between optimum training and overtraining
  • Her recovery strategies
  • Her own exercise routines
  • What CrossFit Regional Games looked like 8 years ago!
  • The advice she would give her 20 year old self when starting CrossFit
  • Her supplement regime
  • The changes she’s made to become a better athlete
  • And much much more…

Get More Of Ruth Anderson Horrell:

ruthless.co.nz Facebook Instagram

Shop now

Full Transcript

Guy:Hey this Guy Lawrence from 180 Nutrition, and welcome to today’s health session. You’ll have to forgive me, it’s nearly 40 degrees Celsius in this room; it is hot. That’s okay, lets push on with the intro. Today’s guest is Ruth Anderson Horrel. She is an incredible athlete, as far as I’m concerned. She’s a Crossfit athlete, if you’re not familiar with her, and she’s been to the Crossfit world games three times. I can assure you now, that is a hell of an achievement. She has a wealth of experience when it comes to exercise, nutrition, and recovery, and I think the one intention was today, whether you’re into Crossfit or not, we really wanted to tap into Ruth’s experience, and wisdom, and hopefully get a few gems across to pick up for everyone, ’cause I think there’s certainly a theme that’s coming across in the podcast, and the way people approach their diet, whether they’re at the elite end of athleticism, or not. 

Whether you just move daily and just trying to drop a bit of weight, there’s always some fantastic lessons to be learned from some of the best people that we can get hold of, that’s for sure. The other thing I’d encourage to do as well, is actually follow Ruth on Instagram, and then you’ll start to see what I mean by what her athletic abilities are, and what she is capable of.

Now, I haven’t asked for a review for a while, but I will. We had a fantastic review on iTunes come in the other day. I always ask for them because they obviously help with the rankings, but other people read them as well, and it’ll encourage them to listen to the podcast, so if you’re getting great befits from listening to my podcast every week when we push them out, then it takes two minutes if you could leave a review. The one we had just the other day says, “my favorite podcast by far,” with 5 stars, that was very generous, by [chinlo 00:01:47]. “Thank you, Guy and Stu for hours of learning. My favorite thing to do is listen to your podcast while going for a nice, long walk. I’ve listened to most of them twice or more. I never tire of your fantastic hosting, A-grade guests, [00:02:00] and the wonderful insights your podcasts bring.” I thought that was absolutely wonderful, so thank you for that, and hence why I gave you a shout out.

We read them all. Tell us how you listen to our podcast. I’d be fascinated to hear because we’re in, I think over 50 countries now, getting downloaded anyway, which is really cool. All right. I’m going to stop blabbering. Let’s go over to Ruth Anderson Horrel. Enjoy.

Hi, this is Guy Lawrence. I’m joined with Stuart [Cooke 00:02:27]. Hi, Stu.

Stu:Hello, mate.

Guy:Good to see you. You’re looking well, mate.

Stu:As always.

Guy:Our lovely guest today is Ruth Anderson Horrel. Welcome, Ruth. 

Ruth:Hi, Guy.

Guy:I just realized, did I pronounce your last name correct?

Ruth:Yeah, that’s good. Yeah.

Guy:Okay. I always get confused slightly on that. You’re not the first guest, either. I have no doubt they’ll be two parties listening in on this podcast today. That’s going to be one that’s going to know [inaudible 00:02:55] is, and who you are and Crossfit fanatics, and then I think a big portion of our listeners, as well. They will have heard of Crossfit, but are not going to have any idea. I think hopefully we can, between us all, please both parties today. That’s our intention, anyway, and tap into some of your experience over the years, which we’re excited about.

Just to start and get the ball rolling, as always on our podcasts, can you just mind sharing a little bit about what you do, including Crossfit and outside of Crossfit as well? I know there’s a lot more to you than just going to Crossfit every day and training your heart out, really, isn’t it?

Ruth:Yeah, yeah. Well, that’s a big part of it. It’s a pretty big goal for the last few years has been competing at the Crossfit games and doing well there. In the meantime, on the Crossfit journey, I ended up opening a Crossfit gym about 5 years ago also. That’s been steadily growing and keeping us busy. That’s been a whole new experience for me, just learning how to run [00:04:00] that business. I also run a website, ruthless.co.nz, where we sell Crossfit equipment and accessories and things. That’s normally a few hours of my day, as well. Then I’m a small animal veterinarian and I’ve been doing that for 2 days a week for the last … I’ve been fairly part time, actually with it, probably for the last 3-4 years, so that I can focus on my training. Yeah.

Guy:Many balls in the air.

Stu:Busy. Crikey.

Guy:Can you share with the listeners where you are, as well? It’s a part of the world that I really want to go to.

Ruth:Yeah, yeah. It would be a bit of a temperature drop for you guys. I’m in Invercargill, which is right on the south coast of the South Island in New Zealand. We were the southern-most affiliate. I haven’t actually done a check lately, but we’re pretty south as far as Crossfit gyms and population, generally, I guess.

Guy:Yeah, yeah, yeah. What’s the weather like there now. Is it all right? Not too cold?

Ruth:Well yeah, it’s our summer, but we’re sitting early 20s today. At most over the summer, we’ll hit 30 degrees probably only a few times. It’s not a huge variation. 

Stu:Comfortable. That’s what I like, cool and comfortable, doesn’t keep you awake at nights like last night.

Ruth:No, definitely not. No, no. No trouble sleeping. The room’s always fairly cool.

Stu:Good. Good on you. For our audience that are not Crossfit savvy, and for anybody else who really doesn’t entirely understand what Crossfit is, I wondered if you could just explain? Give us your elevator pitch. What is Crossfit?

Ruth:As Greg Glassman always says, [00:06:00] “I’ll show you. Come and have a go.”

Stu:Yes.

Guy:I’ve never been there, but you’ve explained it.

Ruth:It is a really tough question. It’s actually funny. We were sitting around at the Queenstown Crossfit Tour and there was a bunch of all these elite athletes at a table. The waiter came around and said, “So what is Crossfit?” Everyone looked at each other. It was like, “Who’s going to answer it?” You’ve got people that have literally based their life around it and still have trouble explaining well how it works.

It’s a strengthening conditioning program. It’s constantly varied, so people that train Crossfit style, every day they go into the gym, they’ll be able to try new things that there will be either a variation of movement, variation of weights, variation of complexity, and a variation of time that they’re going to work out. A huge range of energy systems get used because it scopes literally from workouts that can take seconds to workouts that can take probably around an hour or so. There’s a few that go a bit longer. 

For me, it’s a sport. For most people, it’s a way of just maintaining health and fitness. For me, it’s become a sport and it creates a slightly different level, I guess, a different level of complexity in terms of movements and weights and everything else.

Stu:Great.

Guy:Good answer. That’s good, yeah. It’s constantly varied.

Ruth:It’s different. The movements are very much preparing people for everyday life. That’s probably the thing I love most about it. I’m training an older lady at the moment who’s preparing to walk one of the big, there’s [00:08:00] lots of beautiful walks in New Zealand, and she’s 65 and she’s preparing to walk a trek that’s about 60 kilometers with a pick. We know that we can get her ready for that.

Stu:Fantastic.

Guy:What is the diversity of people that you train, then? I think with Crossfit, if you’re on the outside looking in, it’s very easy to say, “Oh, that’s an elitist thing,” because the guys are generally pro videos, the guys that are really good at it. You don’t see the other side of it.

Ruth:Yeah, for sure. In our gym, the oldest person is actually my dad and he’s about to turn 70, but there would be no reason we couldn’t have older people. That’s just as old as we currently go. In terms of the youngest, well, we’ve got Crossfit kids and teens at our gym, so those kids are learning body weight movements and things from age 6. There’s a pretty huge range there, and then of course you get that huge range in how much sport people have previously done and also just what they do in their everyday life. We have people that have relatively sedentary jobs and in our box we also have a lot of people that are laborers or mechanics, builders, gardeners, that do a lot of physical work. It’s important for them to either reverse some of those effects of some of the quite repetitive movements that they’re doing and address some of the mobility problems and things that may come from that, and also just so they can be stronger and reduce the chance of getting injured while they’re lifting heavy objects and things they do at work.

Guy:Yeah. I’d imagine you’ve seen quite a few transformations all the time, as well, with people coming in [00:10:00] and following the protocol all the way through and seeing how that impacts their lives.

Ruth:Yeah. It’s really cool when people that they haven’t done a lot of exercise before, they’re the most scared. They’re the most apprehensive at walking in the door, but in many ways, they’re the most exciting people to train because you’ve got a little bit of a blank canvas and you know you can really make a difference by coaching these people in movement and having a better way of life.

Guy:I’d just say anyone listening to this who hasn’t tried Crossfit, they should put it on their bucket list and at least walk into a box and try it once and see what all the fuss is about. I recommend you.

Ruth:Yeah, absolutely. I think …

Stu:I’m thinking about just common issues, Ruth, as well. If I’m new to Crossfit, I’m going in, what do you typically see from people that walk into your box, because we’ve experienced it ourselves, Guy and myself, and we were voracious when we started. We probably hit it a little bit too hard, personally. What are commonalities that you see with the newbies?

Ruth:Yeah, I guess that wanting to have the more advanced movements before having the basic elements.

Stu:Yeah.

Ruth:That’s cool. You’ve got to have a goal and a dream. I know when I first discovered Crossfit, there was much less on the internet about it than there is now, but I remember seeing videos of people doing … Girls were the biggest thing, not guys, of seeing women do things like muscle ups and lift weights over their heads and things like that. That was what inspired me to get started with it. I didn’t have a box to walk in the door of, but [00:12:00] that’s what inspired me to get started. You know that people need to have those dreams, but just not paying attention to the basic movements first before, “But can I get up and just hit it a go? I just want to jump in those rings and I just want to do this and that and swing around.” They’re just not quite grasping some of the complexity and the amount of elements that needs to be tied in. 

That’s just the learning process. A lot of that is our job as coaches, to help people see, “Well, okay. Well, there’s some deficiencies here and here, and if we work on those parts, then we’re going to get this mastered.” Then I guess just not paying any attention to their own recovery or mobility. I’d probably put those 2 together. Just trying to get in the gym right when class starts and get straight into the workout and just not paying any attention to some of the things that they need to do to get their body well-prepped. We coach people into generally trying to come 15-20 minutes before class. We still run a warm-up, but we want people to work on their own specific things that they need to address. 

I know for myself, I took way too long to start addressing my problems with my thoracic mobility, and basically because I just didn’t know any better and I didn’t have anyone to tell me any more than that. It ended up that I ended up having an injury when I was competing. I had slipped a disc at T-5, which is quite an unusual injury. That forced me to address it, but that’s neither something that you would want to happen to an athlete that’s coming into, for a strengthening conditioning program. They need to be aware of where those deficiencies are [00:14:00] and what they need to do to resolve them.

Guy:Yeah.

available in the USA

usa shop – click here

Stu:Great. One of the take homes for me, from being a Crossfitter for a couple of years, was just the importance of my mobility and flexibility. That’s something that I do every day as well now. Just the realization that we really do need to get moving and stretch these muscles and open up the joints … Every day from sitting at a desk, I go over and I’ll go into a squat and just sit there for 5 minutes, roll my shoulders and just get, open myself up and just try and get in a few positions that ordinarily, most people would just never even conceive of wanting to try. It makes me feel so much more alive and open. Great lessons in there.

Ruth:I think range of motion has a huge impact just on our quality of life and when you see older people that just haven’t been able to maintain activity, just how quickly range of motion gets lost, and then strength goes with it. Yeah, that’s definitely … I’m still learning about range of motion and how things can be improved, really.

Guy:How long have you been involved in Crossfit, just out of curiosity, Ruth?

Ruth:I think about 8-1/2 years.

Guy:Right, and you’ve been in Invercargill that whole time? What made me think, is because you opened a box there 5 years ago. What were you doing before the box came?

Ruth:Yeah, we just started out. My brother-in-law was living down here at the time and he had been living in Melbourne. Someone had just showed it to him. I’m not even sure if he’d done a workout with these people. Some people just showed him the Crossfit.com website and he came back. He was taking me through some personal training. We were just doing some strengthening so I could [00:16:00] compete at a triathlon that I wanted to do. Yeah, we just decided to start following some workouts on Crossfit.com and things got wild pretty quickly. Within 4 months, I went out to the first-ever regionals, which was in … 

Guy:Cronulla?

Ruth:Yeah. Yeah. Is that eight years?

Guy:It’d be a while back, because I had a friend that competed in it. 

Ruth:Yeah.

Guy:Long time ago.

Ruth:Yeah, I went out to CFX there and that was just when you could roll up to regionals.

Stu:Wow.

Ruth:[crosstalk 00:16:57] since you had no idea what. We didn’t even really know what all the movements of Crossfit were at that stage. I was like, “Oh, okay. Clean and jerk. All right.” The judge is out back with each person, showing them all the movements that they’re going to need to do, a bit like a level 1.

Guy:That’s amazing.

Stu:That’s a radical change from any training that you would have been doing at the time, as a triathlete, as well, to then suddenly go into these wild and wacky Olympic lifts and technical movements. Wow. How did that work out?

Ruth:I did miss one of the workouts at the competition because I couldn’t do a ring dip, but I think I had captain pull ups by then, had no idea what a butterfly pull up was at that stage. We actually had a sand dune run, so I did really well on that and I think there was another workout I did quite well in. It was okay, but I know I did miss on 1 of the workouts, not being able to do a ring dip. I just couldn’t believe that there were girls there that could do ring dips. I was like, “Oh, my goodness.” The rings was totally, was not even something that I had, wasn’t a piece of equipment that we even had. We were playing. We didn’t even have a kettlebell, actually. We were swinging a dumbbell.

Guy:[00:18:00] Right.

Ruth:We did okay, probably as you would expect, but it really was an inspiring moment for me to realize the level that some of the athletes were at and that in some ways, I could see that I could be there.

Guy:That’s amazing, because Crossfit’s come such a long way. Like, when you look at the caliber of athlete today that you compete against, if anyone seemed again to walk into a regional games, it’s well and gone in Australia. Go and check it out for an hour. It’s phenomenal, the standard of athlete today. How many were competing at the time back then? Was it … 

Ruth:I’m going to say there might have been about 30-40 women, and probably the same for the men.

Guy:Okay.

Ruth:Yeah, so I imagine it was just advertised on the Crossfit.com website. Just clicked the link and registered, and all the sudden, I flew to Sydney and had a go.

Stu:Wow.

Guy:That’s awesome.

Ruth:I’ve been really fortunate, to be able to grow with the sport, I guess.

Guy:You have, yeah, fully. Absolutely. Move on to the next question, when you’ve talked, because we’re still on the topic of training, how do you, I’m always curious to ask athletes this, walk the fine line between optimum training and over-training?

Ruth:Yeah. I’ve definitely crossed the line before, so I know what that feels like. I’ve had to be aware of how to modify. I had quite a big hand surgery this time last year and I have had a few injuries along the way, so I’ve had to be aware of how to be patient with those and modify things as needed. I know my body. Generally, if I’m over-doing [00:20:00] it, I generally wake up very early in the morning. I never have too much trouble getting to sleep, but I have a little bit of trouble staying asleep. That’s normally the warning sign for me, if I’m not able to maintain my regular sleep pattern. There’s normally something amiss, because generally that won’t happen. As soon as something like that, if I become aware of that, then I’ll normally start throwing in some more rest days, beyond what my regular rest days are.

Guy:Right, yeah.

Ruth:I guess it’s a difficult thing. I feel like you probably need to cross the line to know exactly where it is, in some ways. You probably need to make a couple of errors to work it out.

Guy:Along the way, you learn from it. Yeah. You intuitively get in-tuned in. Maybe you should explain to everyone listening to this, as well, what a typical day of training might look like for you. We know coming into the season of Crossfit … You’ll be competing for the regionals, Auckland regionals this year, Ruth?

Ruth:Yeah.

Guy:Yeah. Some of the listeners might not know, you picked up an injury last year leading into the, was it the open or the regionals itself?

Ruth:Yeah, yeah, we were about 3 weeks out from the start of the open and my tendon on my thumb snapped. It was a little bit of, “Maybe I just don’t have the surgery and have a floppy thumb,” and then I decided I needed to get it done. That was a tricky decision because I’d obviously worked my butt off to come back and give it to Carson and go back to the Crossfit games and have a good shot. I felt like everything was falling well into place, so it was one of those stumbling blocks.

Guy:[00:22:00] Yeah, but a year comes around quickly. Here it is again, right?

Ruth:Yeah, yeah. Sorry, what was your question again?

Guy:We were talking about the fine line of over-training and recovery.

Ruth:Yeah.

Guy:Now we get into the season, just to give listeners an idea, what would your typical training day or week look like?

Ruth:At the moment, I’m generally doing 3 days on, 1 off. That varies a little bit throughout the year, but that’s currently what I’m sticking with. Today, for example, I’ve been in the gym and I’ve done a couple of hours of gymnastics training, working position, a very small amount of what I would consider conditioning, but for the most part, just working position and some of the movements that I find more challenging. I quite like to start my day with more technical elements like that, but I have a little bit of variation. Sometimes I will lift in the morning. Generally, I’ll try and get in at least an hour. It will depend on my coaching schedule, but at least an hour, possibly 2 before lunch and then in the afternoon, I will generally start an afternoon session with a good 90 minutes or so of lifting and then I’ll have a little break and then I’ll start having my conditioning.

[inaudible 00:23:25], so what people would commonly get if they go in for a class, and then I often end a session with some interval-style training. Yeah, that’s about it. It’s a bit broken up into little blocks, 60-90 minutes at a time, and give myself a bit of a break. The break might include getting in a personal training session with someone or getting some of my other business work done and then coming back to [00:24:00] training. I find it pretty hard to just hit a 3-hour block or something, of training. There has been times I’ve had to do it because of my schedule.

Guy:It’s a huge commitment, isn’t it?

Ruth:Yeah, yeah.

Stu:3 days on, 1 day off, so that 1 day that is going to be really, really important for you to rest and recover. I’m interested in the strategies. Are there any? What does a Crossfit champ do on the recovery day to absolutely maximize that day for everything?

Ruth:I need to do a lot of mobility work, so I try and get in, it will be an hour, and I try and do more if I can. Some of that, for me, it needs to include a bit of activation-type work as well, just to get my shoulders moving as best as they can and glute activation and making sure my hips are as mobile as possible. For me, that’s been important. Number 1, I’ll be 32 this year. I guess in the life of Crossfit athletes, it’s creeping up there at the end of staying at world-level competition. It’s just something I just have to make sure I’m really on top of the mobility side.

I used to do a bit more of things like having a jog, like doing a long run in the bush and things like that. I don’t do that every … I consider that more of a workout now. I try and have my rest days as being a bit more rest days. It will depend on my state of mind, I guess, as to whether I want to throw in some skill work at the same time, as well. If there’s something that is just technically challenging and not going to be over-fatiguing, [00:26:00] I might do that, as well. If I just feel like I’ve been at the gym so much over those last few days and would prefer to have a break, then I won’t.

Guy:How many hours sleep do you get a night, Ruth, normally?

Ruth:My target’s 9. 

Guy:There you are. Okay. Yeah. A good night’s sleep, right? I like it.

Ruth:Yeah, yeah. I probably hit 8 most of the time and try to get another 30 minutes in the afternoon. I love getting an afternoon nap. It just makes training in the afternoon go better and just feel so good. That’s my favorite thing, but just, life doesn’t always allow it.

Guy:Yeah.

Stu:That recovery day is wildly different to anything that I thought you were going to say. I imagined that you were going to say, “I’m going to sleep in, have a coffee, go down to the local video store, get my favorite movie, sit back on the lounge with my dog, and just veg out.” I didn’t expect to hear that …

Ruth:I wish. I wish, but no, I’ve got to run the businesses and do all those other things, so I probably have a bit more catch-up and try to get on top of the world as much as I can, emails and all that kind of stuff, have a real tidy-up so that it allows me more time on the training days.

Stu:Okay, okay.

Ruth:Yeah, yeah. I don’t … I’m not big on lying around too much. I like to get out of the house, mow my lawns, and I like to keep moving. Yeah. As you see, get in squat position and stuff while I’m weeding my garden.

Stu:I’ll write you a recovery program, Ruth, and see how that goes down for you: lots of movies and stuff like that. Guy touched on sleep there, as well, which obviously is critical for everybody, even more critical when you’re an elite athlete. Have you got any tips or tricks that have worked for you? Do you do anything in particular to get that solid sleep working for you?

Ruth:[00:28:00] Yeah. I don’t like bright light. I know I’ve stayed at some other people’s homes and I’ve found if their living rooms and things are really lit up, I find that quite buzzy. I just think they interfere.

Stu:Yeah.

Ruth:I try not to spend too much time watching TV or anything late at night. My room is really dark. I live right at the end of the street and there’s no street lights that affect my room. I’ve got proper blackout curtains and things. I typically don’t have any trouble. It’s cool, I should mention, but that’s just, that’s without air conditioning. It’s just the temperature is cool.

Stu:I could have done with that last night.

Ruth:It’s pretty good. I always take magnesium in the night time, and the amount will depend on if I’ve had a massive training day or have some with my dinner and some again just before I go to bed.

Stu:Any particular type of magnesium that works for you?

Ruth:I think it’s called diglycinate?

Stu:Yeah.

Ruth:Yeah. Is that right? It’s a powder drink that I make up. I find that fantastic.

Stu:Right. Got it.

Ruth:I just notice it, if I’ve missed it for a few days. I just feel like I’m missing it. It’s been a supplement I’ve taken for a long time.

Stu:Okay.

Guy:I’m interested, as well. You’re going to be pretty switched on with the nutrition. I know we’re going to get into that topic a bit later, but in terms of recovery, have you ever deviated from the way you eat, and how did that go on and affected your recovery? Have there been any kind of correlations that you’ve seen at that end?

Ruth:Yeah. I’ve had things like I’ve trained, a workout’s taken way longer than I expected. [00:30:00] I’ve literally got 10 minutes and I need to run a class, so I’m having a shower and then starting class. I totally skip having any post-workout nutrition. I’ve generally been more sore for that the next day. 

Guy:Right.

Stu:Right.

Ruth:I know that I need to get some carbohydrate and protein in after I train, and it does seem to be quite a difference if I haven’t got it in within 30 minutes of training. The next day’s always going to be tougher. Definitely just, life’s got in the way and I haven’t done things as I would have liked. I’ve known the difference for that.

Guy:Yeah, yeah, yeah. No, fantastic. Excellent. Now, do you have … I’m assuming you have coaches, as well, guiding you to the games. I’ve also noticed that you’ve gone to America for the last few times that you’ve competed prior to the games, as well. 

available in the USA

usa shop – click here

Ruth:Yeah.

Guy:Why do you go to America, first of all? Yeah, beforehand.

Ruth:In our town, there wasn’t Crossfit. My first introduction to some high-class, quality coaches was when I met Dusty Holland at the gymnastics [cert 00:31:19] at the [Schwartz 00:31:23] Gym in Melbourne, about 4 years ago, I think. Met him and we became really good friends and I traveled out to him. I think I’ve had 6 trips out now to the states to spend good blocks of time with him. They also gave me an opportunity to train with some amazing athletes like [Sam Bricks 00:31:48] and Lindsay [Vellanzuella 00:31:51], [Tina Lee Brixton 00:31:52], some really, really amazing athletes out there. Initially, my gymnastics was my largest weakness [00:32:00] in my range of movements, so it seems like the perfect match. Dusty’s continued to program for me for a number of years now. We don’t chat as much as we would like to at the moment because we’re both really busy people, but he definitely helps guide me to making sure I’m working on some of the new movements that are coming into the sport and just continuing to develop my virtuosity in the more basic elements, as well.

I’ve also had a weightlifting coach here in Invercargill for a number of years, which has been fantastic, Joe [Stinsy 00:32:43]. He’s actually one of the New Zealand coaches now, as well. We traveled to Papua New Guinea and competed at the Oceaneas last year, did there as well.

Guy:Yeah, because I was going to ask, it requires so much discipline, what you’re doing leading up into the open and competing, so do you have a coach at every training session with you, or is a lot of it self disciplined, that you’re just literally just turning up and training, because it’s hard to ask. Some people, it’s hard to do a bit of exercising in a day, just to motivate themselves, let alone at that end.

Ruth:Yeah, yeah. I have some days where it is totally no one else at the gym, so they’re probably the more challenging days. I find even just having someone else there, whoever it might be, is just useful. In recent months, I’ve actually been grabbing some of the guys and saying, “Hey, I’ve got to do these 6Ks or row sprints. Do you want to join me on it,” things like that and just fun.

Guy:Do you get any takers?

Stu:Yeah.

Ruth:Yeah, I do. Yeah. I choose things that I like, totally, and they will help. They’re like, “Yeah, yeah. Okay. Take you on at that.” I’ve also had a bit of [00:34:00] the athletes partnering up and taking me on at a workout. They’re doing it as a partner would, thing like that. We try and find ways, but for the most part, no, I don’t have a coach hanging with me in the gym each day. That definitely has its down sides, but some part of me likes being at the bottom of the earth and away from too much hype. Probably one of the harder things of training at Dog Town with Dusty was, cameras would be showing up every second day and different people wanting to take videos and pictures and just a lot more people, just a lot more going on. 

In some ways, it gives me a little bit more focus. I do a lot of, what’s the word, visualizing, so even in my sessions this morning, which probably weren’t the type of things you would expect to see at a competition that were quite skill-based things, before the clock starts, I still am imagining I’m either on the games floor or I’m standing up there at regionals. I try and put myself in that mental space.

Stu:Do you use your visualization for stuff outside of Crossfit, as well, everyday life? I know that I always visualize the rock star car parking space when I’m out and about and I need to pull in somewhere, and 9 out of 10 times, I get it. It’s true.

Ruth:I have to think about that. I don’t know if I do as much.

Guy:You should try it. Stu recommends it. I do well at it because I’ve got a motorbike.

Ruth:I’m really good at parking anyway. No, I don’t know. I’ll have to think about that. I might subconsciously do it.

Stu:I reckon [00:36:00] that there’s merit in that stuff. I do, just all of that stuff. I’m just really into, “I’m thinking it, I’m seeing it, and I’m going to make it happen.

Guy:Yeah. It’s interesting what you said, Ruth. It made me think of a podcast I listen to with [Dorian Yates 00:36:18]. I don’t know if you’re familiar with Dorian Yates, but he was the bodybuilding world champion in the 90s. I think he won 7 titles and incredible. They used to call him The Shadow because he always used to stay out of the glitz and glamour of LA and the limelight. He had a little gym in Birmingham and nobody knew what he was up to. He said he used to use it to his advantage, so he would train, he would visualize going to all these great competitions where everyone else was seeing actually what they were doing and competing and judging themselves. He just stayed away from the whole thing and then would turn up when it was time for Mr. Universe and just blow them out of the water, you know?

Ruth:Sometimes, if you’re competing against another athlete and you’re actually, if you’re beating them by a lot, or say if you’re training with them and you’re beating them by a lot, you can think that you’re doing quite well and back off. Whereas if you’re visualizing someone that’s better than you or just beating you, then that’s, I see that as an advantage. I’m not going to lie. There’s definitely days when you’re all alone in the gym and you just think, “Gosh, this is a tough ask.”

Guy:Yeah, yeah.

Stu:It is tricky. I know that training on your own versus training with a crowd versus training with a crowd of elites, there is that impetus to absolutely excel and put on your best show. There are days when I go down and lift a few weights in the gym and I think, “Well, I’ve had enough. Nobody’s around. Nobody knows.”

Ruth:[00:38:00] I have probably ruined myself a little bit, training against some other athletes. I had a bit of a shoulder niggle, but I was still trying to do the workouts, because the other athletes were doing those, and they weren’t things I should have been doing, if I was just sticking to what was going to be good for me. I probably wouldn’t have done them. That’s probably one of the disadvantages, that you get a little bit hyped up in the moment and you want to do exactly what everyone else is doing, and that’s not always the right thing to do.

Stu:Yeah. Completely. Next time you’re in Sydney, you come train with me and I guarantee that won’t happen.

Ruth:I’d like to see that.

Stu:You’re wandering down the street in Invercargill and you bump into a 20-year-old version of yourself. Obviously, you’ve got 10 years of experience, all this wonderful knowledge that you’ve gleaned from everything that you’ve done. What advice would you give the 20-year-old version of yourself, if that person had just started Crossfit and wanted to be the best?

Ruth:This might just be the 20-year-old version of me, and not every other 20-year-old, but for me it would be spending more time mastering body weight movements with a fantastic coach that knows exactly how to do it, having a coach that was really well-versed in gymnastic movements. I think in gymnastics, there’s much more understanding, or in gymnastics coaching, there’s so much more understanding of the importance of getting correct range of motion. In my first year of Crossfit, I went down to the … We have a great gymnastics gym in this little [00:40:00] town. I went down there and this guy was … I wanted to do muscle ups and he was showing me how to walk across the parallel bars. I was just like, “Yeah, yeah, yeah. I can do that.” I would quickly do it to be like, “Yeah, I can do that. I want to do this,” and just not understanding just exactly the movements that my body needed to be doing to do those elements well and the importance of them.

Because I didn’t have those correct, one of the regionals I went to, it was 2010, I came back with a bad sprain in my shoulder, which was probably from doing muscle ups, which was probably from not moving correctly. For me, in the sport, it would definitely be mastering some of those elements and also playing. Do other sport, as well. I probably stopped doing other team sports and things by the time I was 20, I think, and I think playing some other sports is really good for you.

Guy:Yeah.

Stu:It’s solid advice, and it works for you, as well, Guy. I know that Guy has really embraced Zumba, and that’s 1 of those things. He’s quit good at table tennis, too.

Guy:Yeah, I mastered it. Mastered it.

Stu:Follow the advice, Guy. Follow the advice. We’re not getting any younger.

Guy:I actually had a profound question and then you’ve just taken this right out of my head.

Stu:My mum told me once that, if you forget it, it’s either it’s a lie, or it’s not worth asking.

Guy:It’s not worth it, yeah. Is Crossfit season on for you now, Ruth?

Ruth:Like, do I have an off-season?

Guy:Yeah?

Ruth:[00:42:00] I guess my off-season this year was 3 months in a cast, so yes. No, I do a little bit. My program’s a little bit period-ized, I guess. The conditioning goes right down. I do more strength-based and technical-based movement and then I bring it back up. That works quite well because it’s not nice to get out and run in the middle of winter here. It probably just gives me a little bit of a mental break from doing lots of high-intensity stuff. I have that little bit. I think probably after the Crossfit games this year, I would probably look to take 1-2 months off, but yeah. This last year was a bit of a … It was a little bit different.

Stu:All over the place.

Ruth:Yeah.

Guy:Just out of curiosity, how long is it until the open starts? Is that far away?

Ruth:It starts February 28.

Guy:Okay. 4-5 weeks?

Ruth:Yeah.

Stu:yeah, about 5 weeks away.

Ruth:Coming up.

Stu:I’d really like to delve in a little bit now, Ruth, just on nutrition.

Ruth:Yeah.

Stu:Again, a big part of who you are. Without it, I don’t think you’d be able to do half of what you do, if you’re not eating the right way. What right now does your typical daily diet look like? 

Ruth:I describe my diet as paleo. I guess the things that would be different from what people would consider paleo is that I’m okay with a bit of rice and I use a bit of Greek yogurt or kefir. For the most part, there’s a lot of vegetables and a good amount [00:44:00] of, I’m a big fan of lamb. We have awesome lamb in this country and seafoods, so plenty of that. I also am pretty in charge of my macro nutrients. I actually had a really great mentor, Brad Stark, who’s at Stark Training, which is out in Orange County. I’ve been working with him for a couple of years and he has just made the world of difference to the way that my body performs. He’s helped me work out, just in brief, is that I prefer to have quite a lot of fats with some proteins for the first part of the day and then we really delve into more carbohydrates with the protein towards the end of the day. It’s a little bit more calculated than that, but that’s probably for the most part, how it works.

If I have too much carbohydrate in the morning, I tend to crash out. I don’t do very well with fruit at all, so I don’t tend to eat it. I have a little bit of berries in smoothies and that’s as far as my fruit intake goes. I’m just not a real big fruit eater. It just doesn’t do well for me. I would literally, if I hit some fruit and then an hour later did a workout, I would be, my head would be spinning and I would just have this real crashing thing going on. Yeah, we played around a bit with that. 

Guy:Can I add to that?

Ruth:I love fresh vegetables.

Guy:Yeah. Just for our listeners, what carbs would you generally eat, and what carbs would you generally avoid?

Ruth:Yeah. My carbohydrate is mostly [00:46:00] rice or sweet potato.

Guy:Yeah.

Stu:Yeah.

Ruth:I have a little bit of white [inaudible 00:46:04] every now and then. I’m not too worried about that. I have worked out that gluten is horrible for me. I’ll occasionally have some gluten-free wraps and some other grain-based products that aren’t full of gluten. I’m okay with those, but I actually still, I never feel like it would get the same good muscle recovery that I get from having sweet potato post-workout. I’m okay with them for a treat, but I don’t treat them as great post-workout carb.

Guy:Yeah. Have you ever counted the amount of grams of carbohydrate you eat in a day, just out of curiosity, or not?

Ruth:It’s only about 180.

Guy:That’s a good number.

Stu:Yeah, that is a good number.

Guy:Yeah, no. I only ask because obviously, your workload is massive, right?

Ruth:Yeah.

Guy:A lot of people would be eating twice that amount of carbohydrates with 1/10 the amount of work you’re doing on a manageable, on a daily basis.

Ruth:Yeah. I know I’ve had some different nutritionists and things have a look at what I’m eating, and say, “No, that’s wrong. You need more carbohydrate.” I’ve just been there. We’ve tried it. It just doesn’t work.

Stu:That’s right. You’re your best judge, I think, of that just by how you feel and perform, based upon your feeling.

Guy:I remember when we, we actually showed you, a post of yours, Ruth. I don’t know if you remember a couple of years back, a dietitian came in there and just said, “You shouldn’t be pushing this content out to people because it’s just so wrong.”

Ruth:Yeah.

Guy:There’s a great thread of conversation going on there and [00:48:00] it’s like, the proof’s in the pudding. You walk and you talk.

Ruth:That’s interesting. Things that people say, or that, “you’re not getting enough fiber.” I’m eating 7 cups of vegetables a day. I’ve never had a problem and felt like I needed more fiber. Just unusual things that you just realize, it’s almost textbook stuff, and it’s like, what’s the point in having this textbook knowledge? You’ve got to actually have a go at … You eat the paleo diet and see if you don’t have enough fiber, because I just, I’ve never had anyone that I’ve coached in my gym get on the paleo diet and come back and say, “Man, no. My body just hated me because it was not enough fiber in my diet.”

Stu:Yeah.

Ruth:Just not something that happens.

Guy:Another question, because we did a talk the other week, a workshop in Wollongong, and the biggest hurdle we felt from talking to them is preparation. People love the idea of changing their diet, becoming more tuned-in, and being able to do it, but the reality is, more from what we see, is that people don’t prepare. Then they get caught up and they get all sorted and they don’t change their eating habits. Any tips? How do you do it?

Ruth:I’m a little bit of a, when I cook meat, I generally get the crockpot out. If I know I’m going to be home late, I’ll often have something already cooked in terms of the meat department, or I’ll cook a lot of bigger cuts of meat like roasts and things like that. There’s always some form of protein ready to go in the fridge. 

Guy:Right.

available in the USA

usa shop – click here

Ruth:Then, I eat quite a lot of [00:50:00] salads like cabbage and kale and vegetables that don’t take very much to prepare. If I know I’m going to be, if I’m just crazy busy or grabbing something on the run, I’ll even buy just the pre-cut vegetables, the stuff that’s already sliced up and put in bags. I try not to do that. I try and just avoid plastic generally, but I think you’re better to do that than skipping the veggies all together. What else do I do?

Probably lunch is the time or mid-afternoon, where people fall down because they haven’t been prepared with lunch. I’m pretty fortunate because most of the time, I live a few blocks from the gym, so most of the days I come home and quickly prepare something. When I haven’t been enjoying that, I’ll either when I cook dinner, I will put enough aside for heat up leftovers the next day, or I will, as I’m preparing my breakfast, I will quickly prepare some lunch at the same time. I feel like, if you’ve got some kind of protein that works for you, whether it’s boiled eggs or whatever it might be, if it’s ready to go and you’ve always got a steady supply of just something ready in the fridge, then I think it just takes away your temptation. I don’t really get those temptations, but I’m just thinking about the athletes that I coach.

Stu:Yeah, it’s just easier, isn’t it?

Ruth:The temptation of … Yeah, it’s got to be easy. What you’re trying to do, you need to make it easier than going through the McDonald’s drive-through or whatever is your temptation.

Stu:Yes. Definitely. Does your nutrition change at all during competition, or is you just ramp it up even a bit more? Do you do anything any differently?

Ruth:[00:52:00] I do probably a bit more shakes then. If there’s a lot of workouts throughout the day, it’s hard for me to have as much vegetables as I would like, because I just can’t digest that quickly. I’ll just do more shakes.

Stu:Right. Okay.

Ruth:Yeah, that’s generally the main difference. Probably it works out, a bit more calories because there’s a few more post-workout meals.

Guy:Yeah, yeah.

Stu:Sure.

Guy:We might be biased, but we love encouraging the shakes and things.

Stu:We do.

Guy:It’s true, though. It’s true.

Stu:From a supplemental perspective, then, what supplements do you use? What and why? Obviously, you’re putting your body through heavy load, day after day after day. What are your favorites?

Ruth:Fish oil’s been here for a long time. I always take some of that. The turmeric capsules, I’ve been on. I’ve been on for a shorter while, been on those, just to help with my healing of my wrist surgery. I have a few amino acids that I take, and that’s based on the supplement protocol that Stark Training has guided me …

Guy:That’s individualize for you?

Ruth:Yeah. yeah, so it’s things like glycine and tuarine, things that are quite good to calm me down after I’ve trained and try and bring everything back to normal as quickly as possible.

Stu:Right.

Guy:Interesting, yeah. Magnesium as well, you were saying earlier.

Ruth:Magnesium, yeah. That’s about it. I haven’t got a cabinet full of supplements. I’m pretty big on vegetables as the answer.

Stu:That’s [00:54:00] right. Real food. Yeah.

Ruth:[crosstalk 00:54:07] The vegan protein, at the moment.

Guy:Okay, yeah. It’s interesting. We have conversations with people and they may never have heard of 180 before, and they’re like, “Oh, I’m sorry. I don’t take supplements.” I’m like, “Well, you’re our perfect customer, then.”

Stu:That’s right.

Guy:We don’t look at it as a supplement at all.

Ruth:Yeah, it’s totally how I feel. I just consider it another form of real food.

Guy:Yeah, fantastic. That’s great advice. What foods do you go out of your way to avoid?

Ruth:Anything with gluten. Cheese is bad; it just work well with me at all. Generally, a little bit of dairy, I seem to cope with, but I definitely wouldn’t go and buy a milkshake or have a large amount. As I said, yogurt seems to be okay. When I’m getting a bit more savvy with things like … I used to be like, If I order the chicken salad, for example, you think you’re going to get chicken and salad, but then you get this big sticky, weird oily sauce that they put on it and it’s really sweet or whatever. I’m getting a bit more savvy with just asking whether there’s a dressing and if there is, either having it left to the side so I can decide whether it’s safe enough to eat. If it’s going to be an olive oil dressing, that’s probably okay with me. Probably the biggest thing is keeping it gluten free because I had some pretty wild reactions to … I went to a wedding and had a cake a few months back and just had a terrible reaction to that. Just becoming a [00:56:00] bit more aware of …

Stu:That’s it. That’s really the main thing, as well, just being aware of that kind of stuff just switches on a light bulb when you are out and about, like you said. If you’re going to order a salad, I would guess there’s going to be a dressing there. Who knows what’s in that dressing. It may suit some people. It may not, but just be aware of it. We chatted, too, with [Chad McKay 00:56:28] a while back and talking to him about nutrition and stuff like that. He told us that after the regionals were over and he’d done the best that he could do, he has this cheat meal. I think it was a whole pizza and a whole tub of ice cream, something like that. That’s just my off switch. I’m done, I’m dusted, smash this meal down and get on. Do you have anything like that? Do you go nuts to zone out of everything with a cheat meal, or are you just clean all year round?

Ruth:I get this question a lot, and I always feel like I’m a little bit boring. I’m not really big on big desserts and things. I know after the Crossfit games, I’ve done some big donuts and things. I probably did it more for the novelty of it than the pure enjoyment. It literally felt like I was just eating solid sugar. I just found it a bit too much. Do you know cassava crisps?

Stu:Yes.

Ruth:yeah, I put those in my mouth and it’s like they dissolve on my tongue and then I have to have another one. They’re probably something that … If someone had some of those, I’m like, “Oh, no, don’t bring those near me,” because it’s literally like I have one and then just [00:58:00] immediately want to have another one. That’s probably the one food I can think of that I know is not good for me, but my body still wants to eat it.

Stu:It’s funny. It’s hardwired somewhere in there, isn’t it. I don’t get to New Zealand very often, but I used to live there. We lived there for 5 years and I stumbled upon … This was pre-my healthy days and pre-180, and stuff like that. I stumbled upon this chocolate chip cookie by a brand called Cookie Time, and they were huge. They’re huge. Every now and again, when I do end up in the country, I’ll head over to a New World and I just head for the Cookie Time aisle. [crosstalk 00:58:52] these things, and it’s like something is programming. Something is guiding me around. I’m on automatic pilot and I get this Cookie Time thing. I only need the one.

Guy:I need to get that shot in Instagram for everyone.

Stu:Cookie Time, it’s like the biggest chocolate chip cookie you could ever have.

Ruth:Yeah, they’re like this big.

Guy:Oh, really?

Stu:Oh, they’re huge.

Ruth:At least. People are like, you buy them. You can get them heated and stuff, as well, so all the chocolate’s all gooey and things, as well.

Stu:Yeah, I had a friend who used to put them in the microwave for 10 seconds.

Ruth:Yeah, yeah. Now, to me, probably I know that having the gluten and the sugar and stuff, that within a very short time, I’m going to feel very unwell from having it, so I just don’t have the same urge for it. If you showed up to my gym and you had some gluten free, very similar paleo-style cookies, I’d probably be pretty tempted because I know that I wasn’t going to be …

Stu:Got it. We’ll work on something for our recipe section on [01:00:00] the website. I reckon we’ve got a good base there already. We’ll see what we can do for you.

Ruth:Okay, sounds good.

Guy:That’s going to be awesome. Now, Ruth, I see the time’s getting on. We have a couple of wrap-up questions. We’ve actually asked one, which is “What did you eat?” Yeah, we’ve asked that.

Stu:We have.

Guy:What’s the single best piece of advice you’ve ever been given?

Ruth:My dad always says to me, “Never say, ‘can’t.’” Whenever I have someone in my gym now that tells me that they can’t, it makes me cringe. The word just makes me cringe and it is such a negative thought to ever think that you can’t do something. You may not be able to yet, or whatever it is, but if you decide you can’t, it’s like …

Guy:You’re already there.

Ruth:You’re already there.

Stu:That’s right. You’ve already switched off. No, that’s good advice. Wise words.

Guy:Fantastic.

Stu:That’s what we could say.

Guy:For anyone listening to this, if they want to get a bit more of Ruth Anderson Horrell, where is the best place to go? 

Ruth:I’m pretty consistent on Instagram, ruthlessnz, and I have a Facebook page, Ruth Anderson Horrell. That’s pretty much it.

Guy:You’ve got a website, too?

Ruth:Yeah, they can pop onto the website, ruthless.co.nz.

Guy:Awesome. We’ll link to the show notes, anyway, when this goes out and that was awesome. I have no doubt everyone listening to this today, Ruth, thoroughly enjoyed that. Ruth, thanks for coming on and thanks for your time. I really appreciate it.

Ruth:Thank you so much, Guy. It’s been fun.

Stu:Thanks, Ruth.

Check out our Ultimate Guide to Post Workout Recovery for CrossFit Here

Desk bound All Day? Why a Standing Desk Might Not Be the Answer. Try This Instead…

The above video is 3:49 minutes long.

Watch the full interview below or listen to the full episode on your iPhone HERE.

Guy: Make no mistake, most of us have mastered the art of sitting! With today’s working lifestyle it’s very hard to get away from. So the big question is, are standing desks really the answer?

So who better to ask than movement specialist Keegan Smith. If you find yourself chained to a desk daily then this interview is for you!

Keegan Smith

“… If you don’t have time to move, it’s like not having time to eat, it’s like not having time to breathe; Movement is being human. Walking is being human. That’s who we are, that’s what we’re here for. If we don’t have time for that, what do we have time for?…” 
― Keegan Smith, The Real Movement Project

Keegan Smith is the founder of the Real MOVEMENT Project, which was born of a decade of research into what it takes to reach the highest levels of performance.

In Keegan’s own words; ‘Higher performance is contagious. As you attain new levels of performance and success you change the world around you. You become a coach for your family members, friends, team-mates and everyone who sees the standards you’re living to’.

His impressive resume includes; Strength & Conditioning coach for rugby league teams The Sydney Roosters and The London Broncos. He’s also coached world cup winning New Zealand all black Sonny Bill Williams and Australian Ironman champion Alastair Day.

Keegan Smith Full Interview: Building Your Best Body & Mind with Real Movement


In This Episode:

downloaditunesListen to Stitcher

  • How and why we need to move daily, and simply hitting the gym 3 times a week is not the answer
  • Why much of your own success lies within the company you keep
  • His own exercise routines
  • His journey from suffering chronic fatigue to greater health
  • Key things he did to help overcome chronic fatigue
  • Using limitations as a guide for actions
  • The future of performance – holistic -> mind, diet, community, self-respect, non-mechanical stress

Get More Of Keegan Smith:

Leave a Comment

Full Transcript

Guy:Hey, this is Guy Lawrence from 180 Nutrition and welcome to today’s health session. Our first guest for 2016 is Keegan Smith. I [inaudible 00:00:12] thoroughly enjoy this podcast today. I don’t like talking up the guest too much; I like to leave the actual podcast interview to do the talking for us. I must say, Keegan has been a bit of an inspiration in my life recently and I’m sure long may that continue.

He is the founder of the Real MOVEMENT Project, which was born of a decade of research into what it takes to reach the highest levels of performance. He’s got a very impressive resume. He was the strength and conditioning coach at the Sydney Roosters, London Broncos. If you’re not familiar with them, they’re rugby league teams in the NRL. He’s worked with some amazing athletes including [Sonny Bill Williams 00:00:49], whose now gone on and become a world cup New Zealand all black legend, pretty much. He’s a big rugby league star, too. He recently worked with [Ali Day 00:00:58], whose an Ironman, Australian Ironman champion. 

Keegan’s own personal journey is phenomenal. He talks about the days of him when he was suffering from chronic fatigue and what he looked upon to make amends to that and how it’s led now into what is not the Real MOVEMENT Project, which we go into in depths but, essentially is becoming almost the best version of yourself. Using exercise movement, and food, and building a community around that, and hanging out with like-minded people to then take inspiration and draw that from everyday so, you can apply it in your life. 

As I’ve gotten to know Keegan like I said, he’s certainly made me think about the way I move daily. It’s inspired me to take on new challenges, literally as we speak. I genuinely think there’s something in this podcast for everyone. Whether you’re a fitness trainer and your fully into strength and conditioning, or not. You might go to the gym once a week but, it’ll certainly make you look at the way we approach our lives on the daily [00:02:00] basis. I got a lot out today and I’m sure you’re going to thoroughly enjoy. 

I will mention as well, we’ve got the clean eating video series, that’s coming up. They’re 3 videos that we’ve made available for free for you guys. You just need to go back to 180nutrition.com.au/clean. These videos are going to be available for 1 week only. It’s pretty much putting my [inaudible 00:02:26] sorts and philosophies, what we’ve learned from all this podcasting and working in the industry for the last 6 years into 3 bite size videos so, you can take action and make 2016 the best year as well. Why are we only making them available for 1 week? We want to create scarcity around it so you guys will take action, and sit down, and actually watch them, and then apply it. Anyway … They’re to recommend to family and friends, as well. That’s 180nutrition.com.au/clean. They will be available in the USA as well. Awesome. Let’s go over to Keegan Smith. 

Guy:Hi, this is Guy Lawrence. I’m joined with Stuart Cooke, as always. Hey, Stu.

Stu:Hello, mate.

Guy:Our awesome guest today is Keegan Smith. Keegan welcome to the show.

Keegan:Good day guys. Thanks for having me on.

Guy:Yeah, mate. It’s been a long time coming, I reckon. I just wanted to start out as well, I’ve been following you on Instagram for quite a while now. Everyday, I see you juggling, doing backward flips, throwing a lot of weight round, walking the tightrope but, doing something that looks a lot of fun. I reckon it’s clear that you love what you do and you enjoy doing it as well.

Keegan:Yeah, definitely. It’s such an important part of the success that you have is, that you love what you’re doing. I can see with you guys and the amount that you’ve grown. It’s always inspiring to see what you’re doing and your podcast growth is extending your reach and your impact. I love seeing people who are passionate about what they do; get what they want. It doesn’t get much better than that. 

Guy:It’s awesome [00:04:00] and I know we were having this conversation yesterday as well, about … It’d be easy to assume that you were always been this way and doing what you do because you make it look so easy and effortless for when it comes to movement, strength conditioning, and the whole shebang. Pretty keen to get in and tell us a little bit about your own journey and what’s brought you to this point today, really. Also, your impressive resume along the way, as well. Start wherever you want, mate.

Keegan:Appreciate your kind words but, yeah it’s definitely not effortless. The art is to do stuff that’s really hard and keep yourself calm as you do it and under control. I think that changes the psychological response during your training will affect your physiological response. It’s actually a really important part of what we do is, trying to look calm and keep things under control as you train. It’s definitely been a journey and it’s been [inaudible 00:04:57]. 

I had that background of sports growing up. My father’s an NRL coach of 30 years so, I was always around rugby players and the sporting environment. Mum was an elite athlete as well but, I guess there was a time there where I turned by back on all that and decided to look for something deeper and went backpacking quite a while. That led to a physical deterioration. Even though though I was still trying to eat relatively healthy and get some training done, it did definitely slip. At the end of that time, I basically got to the stage of chronic fatigue where I just had no energy to train. If I trained, I’d just have a headache, and I’d go home straight to bed, and I’d stay in the dark room for the rest of the day, kind of thing. It was … They were dark times in a lot of ways but, I knew was on my way to something important. That was probably why I changed and gradually things have got better from that point up until now. 

I wouldn’t say … I talk about canaries and cockroaches. The canaries are the fragile ones [00:06:00] and the cockroaches are the ones that are hard to kill no matter what you do. I was definitely very much on the canary side of the spectrum, I was very sensitive to anything; electromagnetic radiation, or foods, or training, all these kind of challenge and stimulus. I’ve come a long way since then but, if I get things wrong, I can still slip back. It’s been exciting to learn all the things that can build myself to that … To be able to do a bit more than I used to be able to do-

Guy:How many years out did you take, Keegan?

Keegan:Sorry?

Guy:How many years out did you take when you … ?

Keegan:Basically, I left home at 21. I quit [uni 00:06:43] halfway through my 4th year, which meant I didn’t graduate from the degree that I was enrolled in but, I could graduate from a … just a straight exercise science degree. Moved to England, worked with the London Broncos but, that was really the awakening. I spent a little bit of time in Prague with a friend and realized, “Hey, there’s a whole other world out here. There’s people who speak other languages, there’s all these different experiences.” my little box of Australia and England … I’d lived in England a few time before, been to America; I’d only experienced that kind of Anglo world and, yes spending time over there opened things up for me. 

I started to learn Spanish while I was in London. Going out an partying in London, you met people from all over the world and I was like, “Definitely learning 1 language after 20 or … 15 years of formal education, I can only speak 1 language. This is not how it’s meant to be.” I started learning Spanish, I was reading a lot of Che Guevara, and exploring ideas of how the world could potentially be different. Pretty much between 21 and 28, that was the journey. Living different lives and learning more. Spent a lot of time in Latin America and the Outback in Australia. It was all about trying to understand the way the world works and how I could … What role I was going play in it. That’s probably what the 20s are about. [00:08:00] for a lot of people. 

Guy:I actually heard … I don’t know if this is true, mate, that you speak 3 languages now.

Keegan:Yeah, French and Spanish are pretty comfortable, bits of … decent understanding of German and Polish now because my wife is German-Polish, and then bits of [inaudible 00:08:17], which is an indigenous Australian language, and [inaudible 00:08:21], which is a Mayan descendant language. I’ve spent a fair bit of time watching Portuguese stuff, and music. I really enjoy that now. I guess once you get one and you get that experience of it … I worked in France for 2 years so, I was forced to learn that. I guess it just builds that belief and … You start to know that you’re adaptable and that you can pick up another language [crosstalk 00:08:45]

Guy:Yeah because Stu reckons I haven’t got English down quite yet, let alone any other language.

Stu:Well I was just going to say [crosstalk 00:08:50]

Keegan:-definitely different.

Stu:Yeah, I’m similar to you Keegan, I speak fluent Scottish, Irish, American, and of course English, as well. We’re on your-

Keegan:It’s a good mix, yeah. 

Stu:Yeah, Guy’s still struggling with English but, we’ll get there. We’ll get there. That’s why we transcribe this.

Keegan:Yeah, very useful. Very useful.

Stu:Absolutely right. I’m really interested in the chronic fatigue side of stuff. I want to delve into that a little bit later.

Keegan:Okay.

Stu:First up, from a strength and conditioning perspective because you’re the man now in that zone; I was interested, and for our listeners, too. Strength and conditioning versus regular gym stuff, what’s the big difference?

Keegan:Firstly, I don’t really feel like I’m the man. I’m a lifelong student and I’ve been passionately studying this stuff for the past 15 years so, if anything good has come of that, it’s a result of all those people that I’ve learned from over that time. I don’t really like that guru type thing that … Some guys when they get a little bit ahead [00:10:00] and then they feel like, “Well it’s all mine now and I’m going to forget about where it’s all come from” … I appreciate your kind words but, I think that’s what it’s about. If people out there do want to become acknowledged and leaders in their fields then, trying to be a real student, a life-long student, is probably going to be much more useful for them than trying to be the … Put themselves already on that pedestal, which I see people trying to do too early and it limits progress. I’ve been there as well so, this is what I’m trying to do right now.

Guy:Fantastic. They say the more you learn, the more you don’t know.

Keegan:Yeah, exactly.

Stu:We’ll use the term, pioneer, mate because I think that’s we’ll fitted. 

Keegan:All right, all right. Cool. 

Stu:[crosstalk 00:10:47] Strength and condition versus regular [globo 00:10:51] gym stuff.

Keegan:I think once you’ve … I started a lot with the globo gym type training. I think when I first when to [inaudible 00:10:59] gym to train, it was bench press into dumbbell bench press into incline bench press into flys. I don’t think I did the pec [deck 00:11:08] too much but, I did those kind of body builder-esque workouts. I bought muscle magazines and saw the guys full of steroids and just massive humans with 3% body fat. That was what was the dominant paradigm in that time. Crossfit was just barely being born, and there was no real gymnastics for adults, and that sort of thing. That was what I was exposed to and through university there was no weightlifting. You basically had to get a PhD to think that you could attempt to snatch. It was this off-limits thing that no one should do unless they’re going to become a professional weightlifter and dedicate their life to it. Almost like becoming a monk or something. 

All those barriers have come down now so, now when people experience strength and conditioning it’s a learning experience. I’m so passionate about learning and when people are learning and going beyond physical-mental limitations in the gym, they [00:12:00] just experience another level of themselves. You can’t change the mind without changing the body. When you change the body, you change the mind and vice-versa. That’s what I really love seeing. People doing a handstand fro the first time … I was talking … I did a interview last night with Witness the Fitness coach, [Ben Murphy 00:12:17], who’s one of the guys who I mentor in the Real MOVEMENT crew. He’s got 60 year olds doing handstands and it’s not just the physical factor of shoulder integrity, body awareness, being able to hold everything together but, the mental strength that comes with that, and the feeling of, “Well yeah, I’m 60 but, I’m getting better and I’m learning.” That’s the amazing thing. 

The great thing with strength and conditioning and this kind of training that we’re doing, we try … Called, performance development, is really that if you … even if you stop … If you do a handstands for 2 years and then you stop, you’ll still be able to go back and do a handstand; whereas, when you train for body composition, you’re only ever a month of bad eating away from losing everything that you had because you don’t really … You might build a base of strength but, it really deteriorates quite quickly; whereas, when you’re developing skill and mobility, you will find that you can go back to those things. We’re really empowering people with life-long skills and that’s much more exciting for me. You’re changing the body but, you’re changing the perception of self, and at the same time, you’re giving people tools for life.

Stu:Got it. Got it. I was intrigued as well, when you said the 60 year old doing a handstand. Common perception is, strength and conditioning, and gym, and handstand, and snatches, and Olympic moves are for the younger crowd but, obviously we don’t want to use it and lose it. We don’t want to get old, and frail, and fragile, we want to be strong throughout our lives. You’re fully into that transition all the way through life, are you? With your conditioning programs?

Keegan:Definitely. I think I’m getting younger and I feel like there’s so much possibility for a majority of the people out there, to be younger biologically through [00:14:00] improving their nutrition mindset and getting this training done. If you can do things that a 20 year old can’t do; physically you have more endurance, and more strength, you have more skill, who’s younger? Maybe we’re not … we are going to extend life a little it but, it’s more about … It’s not about not dying, it’s about fully living. That’s the opportunity that you get when you’re living at your best and you’re pushing for to become a better version of yourself everyday. I feel like that’s the most exciting way to live. There’s certainly opportunity for old people to become a lot younger if they take on the challenge.

Guy:There’s been a definitely interesting shift because I was working in the fitness industry probably 7, 8, 9, 10 years ago and you wouldn’t see anyone rolling out in the gymnasium let alone, to what it’s come today. Strength and conditioning probably thanks to Crossfit really, you can see there’s more and more people catching on and starting to do it, as well. 

Keegan:Crossfit is the most effective training system to exist so far in terms of, its penetration into the population. It’s made a huge difference and opened up … Everyone who runs a strength and conditioning gym who hates on Crossfit is really shooting themselves in the foot. There were no opportunities for strength and conditioning gyms, especially in Australia. There were hiring ones in the US, dealing with college athletes about to go to the NFL and [combines 00:15:25] but, your everyday Joe was not going to a strength and conditioning gym. Now, that opportunity is there. 

Real MOVEMENT has learned a lot from Crossfit. I’ve learned a lot from Crossfit. I’ve worked with [inaudible 00:15:37], and [inaudible 00:15:37], and [inaudible 00:15:38]. Top guys in Australian Crossfit have taught me a lot and inspired me a lot. While I don’t do Crossfit, I have learned a lot from it. I think there’s so much to learn and be thankful for with it. It’s opened up a whole new world of gymnastics. All those parts of Crossfit, gymnastics can be done a lot better than the way it’s done in Crossfit, in my opinion. Weightlifting has [00:16:00] been pushed ahead massively by Crossfit in terms of, the general population. Whether it affects the elite end, we’ll probably know in another decade or so when some of these kids who were 10, and 12, and 15, who were doing Crossfit … I think some of those kids are going to go to the Olympics for weightlifting, potentially. Time will tell.

Guy:Springing in mind with Crossfit, I’m interested to know about your recovery protocols, as well and stuff. What I’ve noticed even with Crossfit with myself, and Stu will probably speak for this, it’s very easy to get in there and actually get caught up in the emotions of what’s going on with everyone else and maybe lift beyond what we’re doing or pushing ourselves every single day. It’s so addictive.

Stu:A lot of people embrace it and it just becomes this bug. Personally, being mindful about the amount of times that you go, and your recovery time in-between, and strategies and protocols just to recovery before you go and smash yourself again. 

Guy:What would your recovery protocols look like, Keegan?

Keegan:Firstly, I think you hit the nail with the emotion part of it. If your training is very emotional consistently, you’re gone. It’s not going to work for you. You can train 3 times a day if you build your tolerance to that point but, if you’re training with emotion 3 times a day, you will over-train within a week. There’s no way of doing that. If you look at [inaudible 00:17:23], if you look at [inaudible 00:17:24]; if you look at these guys, the calmness that the have even when they’re in front of a massive crowd actually competing, how do their facial expressions look compared to the guy who’s smashing himself up at the local box. You can see that there’s a very different experience going on on the inside. 

That emotional side of it is massively underrated and under-recognized. In terms of recovery, that is probably one of the biggest things that the less emotion you put into your training, the more likely you’re going to be able to repeat regularly. It means the emotion comes in once every month, once every couple of months, or one [00:18:00] set, or one rep within a session but, not every set, every rep; 10, 15, 20 minutes at a time feeling high, high stress. Especially, on the strength loads. That’s definitely what’s going to make the biggest difference.

Stu:How could you perhaps become more aware and manage that? I get exactly what you’re saying because stress hormones can make everything go wrong as well as, everything go right. What do you do to-

Keegan:You guys are going to be the world leaders in this. You keep having the neuroscientists on and … You guys are going to … You already have so much information about that and so much knowledge. I recommend if people want to answer that question, check out all the other podcasts because there’s a ton of stuff there about how to control your physiology and psychology. [inaudible 00:18:49] [Spencer 00:18:49] been doing … Joe Spencer’s work and [inaudible 00:18:52] work, religiously lately … Guy who really sparked me back into that. I’m massively thankful for him putting me on that train again. The crew of coaches, gym owners around Australia, and around the world that I work with are also exploring more of that stuff. Really thankful for that and really exciting where it’s going to go. 

I do believe that [inaudible 00:19:12] is a really, really powerful way to start getting emotional control and deeper physiological control. The training itself, if you treat it as that, it’s going to teach you as well. If you say, “Yeah, I’m just going to train until the point where it feels as though I’m starting to lose control a little bit and then, ill back off from there.” At that point, it’ll continue to shift upwards. You’ve got your comfort zone and that comfort zone becomes very small when we don’t … when we never stress ourselves and when we don’t challenge ourselves so , we need stress. It’s a big misconception to avoid stress. If you’re trying to avoid stress, you’re probably going to end up in chronic fatigue and feeling really bad. We need the stress but, we need to gradually increase our tolerance to that stress, and our bodies ability to adapt to it, and our minds ability to adapt to it, to tolerate it. With that, we can definitely push a lot further. 

Guy:Definitely. I think one of the common things [00:20:00] that I used to see a lot as well, would be the person that hadn’t stressed their body for 6 months plus because of work, and commitments, and everything. The moment they walk through the doors of the gym, they’re acting like they’re 21, and then you wouldn’t see them again for weeks on end because they’ve just overcooked themselves. 

Stu:With that emotional side, and that mental side now, becoming more prevalent with all these great guys coming out with all these strategies, techniques for us to be able to manage that; the future then, of performance and movement … Because I’m seeing Crossfit is just it’s rolled through Australia like a steam train and people have just embraced it so much. Now, I’m seeing a shift with [F45 00:20:52] for instance, another twist on that kind of stuff. Where do you think it’s going to go bearing in mind that there is all this kind of psychological stuff that we really do need to embrace?

Keegan:I feel like Real MOVEMENT is the future. It is going to take things to a place that it hasn’t … that a lot of the world hasn’t been. We have over 30 facilities, 30 guys have gone into new facilities over the last 12 months and we’re sneaking along with some nice growth. We’ve got some good plans in place and I do see it as my responsibility. You’ve got to change the things that you don’t like about the world. “Be the change that you want to see in the world”, as Gandhi said. That’s really what I’m trying to do. 

I want to influence back a lot into the NRL. I know we did things a lot different at the [inaudible 00:21:39] and we had some different results because of it. I’m excited about changing the way physical preparation is done in the NRL over the next few years and taking that into commercial facilities is part of what we’re working towards. We’re starting to have a good network in Europe as well, we’re definitely expanding. Hopefully, I’m going to present it by range during [00:22:00] the year in China. I think that we do have a big responsibility and possibility for doing things better so that’s why we have to keep learning and presenting things better and making-

Stu:Got it.

Keegan:-a difference.

Stu:So for … Sorry, mate … For our listeners, your Real MOVEMENT Project, what is it? In a nutshell?

Keegan:Real MOVEMENT is a thing that came around, kind of a Marxist movement in the 50s and 60s, if you search for it on Wikipedia. It was a political movement and an attempt to shift stuff. I’m not a Marxist but, I have explore a lot into alternative economies and I do think that there needs to be a shift in our economic model for us to be able to give everyone the best life possible. I think that the model that we have is going to serve that very well. The Joe [Rogan 00:22:50] YouTube video, that he’s just put up … Have you guys seen that one? I think it just came out last couple days.

Guy:I haven’t, no. I follow his work but, I haven’t seen it.

Keegan:It’s 5 minutes and it’s bang like, nail on the head. Things about the way the world needs to change and the opportunity that we have to change it, and the unlimited potential of individuals, and how we’re wasting a lot of that potential, and stuff. Really, really interesting. I’m just about to put up a blog post with some thoughts about exactly what he said. That’s something that I believe [00:23:22]. There is potential for things to be done a lot better and to be done differently, and that’s why I went backpacking and living with the Mayans, living with the indigenous Australians; looking at how things can be done better and trying to learn about that. 

Bringing it into movement, it’s not actually about how we have the authentic movement and everyone else’s movement is bullshit. It’s not … That’s not what Real MOVEMENT means. Real MOVEMENT is about a real change change towards a better world and that’s the foundation of it. I guess [inaudible 00:23:57] and [inaudible 00:23:57] is really popularized the word, movement. [00:24:00] I really think it’s been valuable for the whole world of fitness, strength and conditioning, performance, and that’s filtering out all over the place. It’s not about just building muscles, it’s about building real connections, quality of movement, and taking it to a whole other level. I’ve done a lot of work with him and that’s really exciting as well. [crosstalk 00:24:25]

Guy:You structure workshops around that, right? For at the moment, if anyone is listening to this and they go …

Keegan:That’s kind of the philosophy. What we actually do … The biggest part is mentoring gym owners, and people who want to own gyms, or people who want to coach, or lead sports teams. I’ve got guys working with a number of AFL, NRL, super-league teams and they network with each other so, they’re all getting better at a faster rate than they would if they were doing things on their own; the gyms and the coaches working with the teams. 

I have a 12 month program there that’s really making a shift and that came from doing 2 day workshops and 3 hour workshops in gymnastics or on the whole Real MOVEMENT system. I have the Real MOVEMENT level 1 coming up around different sports. That 2 day gets people excited and gives them an experience but, generally I feel that it’s too much of a shift for people to follow it up so, the people I get work with over 12 months … The change that we’re seeing in some of those people and now it’s been 2 years and I’m still working with some of the first guys. The changes that they’ve had physically, mentally, and spiritually, and economically … They’re making money, they’re making a difference. It’s just super exciting so, that’s what Real MOVEMENT is really about. We want to put a performance center into [inaudible 00:25:42] and Fiji this year. We’re looking to-

Guy:Fiji, Stu. Did you hear that?

Stu:Oh Fiji. I’m coming, mate.

Keegan:Sounds like I’ve got a-

Guy:We’ll be there, yeah. 

Keegan:These are really hubs for rugby players and areas that are under-served and probably have been [00:26:00] … probably exploited by Australia in terms of, dominance in the area politically. I think that they’re starting to experience a lot of the behavior-related diseases that we brought from European culture, European mentality. To have an impact on that is, something that really excites me. It’s part of where we’re going in the next little while.

Guy:Fantastic. I have to say, the power of community is immense. I’ve seen it firsthand even within your Real MOVEMENT Facebook page. The amount of support that’s going on in there with each other is fantastic.

Keegan:Different wavelength and it was great to have you speak to some of the elite guys at my place in [inaudible 00:26:46]. I know you impacted a lot of guys and there are a lot of them that are taking on [inaudible 00:26:50] and looking into … [inaudible 00:26:52], I think a bit of a gateway into the spiritual …

Guy:Yeah, yeah, yeah. Definitely, no it’s interesting stuff. While we’re still on the topic of movement, I heard you say as well, “You can’t nourish a cell without movement.” I thought that was fantastic. Can you elaborate on that for us?

Keegan:Yeah. It comes from Moves Your DNA, by Katy Bowman. It’s a fantastic book, one of the best books on training movement; understanding the body, that I’ve read. Definitely top 5. She talks about how, yeah you can put great food into the system but, what good is it while it’s sitting in the digestive track? What good is it while it’s sitting in the arteries? It has to go to the capillaries. The capillaries are all within a couple of hairs width of the cells and they are really where nutrition actually gets delivered. 

When we’re sitting, when the blood is pooling then, cells are actually being starved. It doesn’t matter what’s going in, you could be sitting down, chowing down on organic, amazing, high-quality, perfect, macro-nutrient balanced food but, if you don’t circulate that, and get the other stuff out then, you’re not going to have amazing nutrition. I think that is such a key [00:28:00] part of the picture for health that is underestimated by those who are trying to be in good health.

Stu:It does make perfect sense and I read a Chinese saying … I think it was in a [inaudible 00:28:17], might have been in a 4 hour body or something along those lines. It was, “Take 100 steps after every meal for better health.”

Guy:That was in [inaudible 00:28:24], yeah. 

Stu:1000 steps, right. I’ll stick with 100 for now. I guess it makes sense. You’re really trying to utilize what you’ve just put in rather than, it’s just a vessel for in and out.

Keegan:Our ancestors knew a lot of this and they had to do it anyway just to get water and to get their food and all that. [crosstalk 00:28:46] The new thing that we can not move for a day or 2. 

Guy:Yeah, it’s amazing. The lifestyle that most people lead and not … Half the time they’ll follow your own, if we get caught up and it’s pretty sedentary. 

Keegan:Easy for me to do it, as well. I have an online business. I like blogging, I like writing. You have experienced this too so, you really have to discipline yourself and build it into your day if you want to … It’s not enough to train 3 times a week. Training 3 times a week is just a ridiculous concept if you’re thinking about movement for longevity. Sure, you can build muscle mass and be lean but, doing training now doesn’t mean that you’re … You would decrease your chances of a lot of the behavioral diseases that we see now but, you see guys like Lance Armstrong and there’s elite athletes, elite rugby league players getting diagnosed with cancer and stuff like … Just moving doesn’t guarantee that your going to be healthy now. We have to go beyond that. That’s what we’re trying to do.

Stu:It may have been yo that said this as well but, the number 1 movement these days is sitting. 

Keegan:Best the human race has ever been. [crosstalk 00:29:58] I can guarantee that. There’s no way. [00:30:00]

Stu:It really irks me because we know that we shouldn’t be doing it. 85% of us are desk bound, we’re desk jockeys. There’s no way out of it because …

Keegan:Oh come on. There’s no way out of it? That’s taking things a little bit too far.

Stu:Hear me out. Hear me out.

Keegan:It’s easy to fall into it but … [crosstalk 00:30:19]

Stu:It is. If we’re in a job and we’re in a cubicle or booth, and we’re not going to get a … Our boss isn’t going to give us a standing desk or a [inaudible 00:30:33]. We’re really zoned in and we’ve got to pay the bills, I get that you might be able to get off the bus early and walk to work, and work back from work, and go out at lunch time but, the bulk of our day, we’re trapped.

Keegan:If you’re trapped, you’re trapped. If you’re not trapped, you’re not trapped. The mentality of that is the key part here. If you’re at a chair, is someone going to actually imprison you, or fire you, whatever, if you stand up every 5 minutes, push your hips forward, sit down in a squat, and once an hour you walk to the bathroom, you do a back bridge, and you go back to your desk. Are you going to get fired for that? Maybe. The other side of the coin is, quit the job, find something you’re passionate about, find an environment that you can lead in [crosstalk 00:31:18] people need, that you can be passionate about.

Stu:Tell us a bit … You said, “Get out the chair” so, you do … roll your shoulders. I always … Whenever we get guys who are specialist in their area, we always like to pick … Just give me these little gems. If I am desk bound, what do I need to be doing?

Keegan:First thing is, change the mentality around it. You’re not chained to the sea unless, you’re a prisoner of war or something. You need to take responsibility for where you put your body. You can … Standing desks are really easy to make with a couple of boxes. Even if you can’t do that, there are other options. If you do get to work at home like you guys do a bit; learning to work lying down, to work [00:32:00] sitting crossed legged onto a chair, find different postures to use your keyboard from. Get a keyboard off your laptop so you can get that line of sight and those sorts of things like, work on the ergonomics but then, vary your positions. You need to be using lots of different positions. If you over-use 1 position, your body will become extremely adapted to that position and you’ll suffer as a result.

Guy:The thing I wanted to add to that is … I haven’t looked into this but, I do wonder if you have a standing desk, that you could over-stand on the spot all day because it’s not encompassing movement. 

Keegan:I believe you can. I believe you can and a lot of people aren’t prepared to stand for a long period of time. You stand … Now, I’m standing at the moment. My tolerance to standing is much better than it used to be. If I used to stand for a long period of time … Really it’s all lower back … Go to concerts and stuff and it was a pain to stand for a long time, standing on the one spot. We’re meant to walk. We should work in a squat for a little while, work sitting down, work laying down; varying the postures is really the key. Standing isn’t really the whole solution either. There’s the treadmill desks now, those things are interesting but, we’re meant to have a variety of-

Guy:Did you say a treadmill desk?

Keegan:-variation of movement diet. is the way that Katy Bowman talks about it. I really like that. We talk about diet in terms of vegetables, different nutrients … The movement needs to be the same. Don’t just settle on standing and say, “Oh that’s my solution. I’m just going to stand now.” That’s not the solution. We need that variety of the movement diet.

Guy:What would be some simple movement tests you could do? If somebody listening to this, go, “Well we’ll see if you can do this, and if you can’t you know you need to improve your range of motion …”

Keegan:We have a standard battery of simple mobility tests that we use with anybody that starts training in Real MOVEMENT facilities or … They’re going to be on the new app as well so, you can show people through that. Basically, being able to rest in a squat position is really valuable. If you go pretty much anywhere in the world, you’ll see that, outside of Anglo culture, you’ll see [00:34:00] that people rest in a squat position. In China, in Africa, all through Asia, Africa, middle-aged, you’re going to see that people are comfortable resting in squat position just because we stopped doing it generally from 5 years old. We have toilets rather than hole in the ground type toilets. We lose that position. 

It’s quite as valuable but, it’s actually a really shortened hip flexor, psoas  iliacus … The muscles around the pelvis at the front are actually really shortened in that squat position so, just getting good at that could actually cause problems as well. We want to be able to rest all the way down in that squat position but, then we need to go the opposite direction, is the biggest one. Really opening the hips. There’s 2 ways to do that. We can do it off a single leg, which is more of a lunge and a lean back or we can do it off a double leg, which is standing and balancing back. You think of it a little bit like [crosstalk 00:34:54]

Guy:That’s interesting you say that because I always wonder about the psaoas, the muscles coming from the pelvis. If I’m doing … practicing an overhead squat, I’m going off a little bit tangent with a broomstick, which I just like to see with my mobility. My body is always forward and I’m always like, “How can I open that up and bring it back?” You suggest leaning back would be one to open? Is there anything else we could do?

Keegan:I have a whole series of movements because when you do a mobility drill … anyone can find mobility drills now so, look for a mobility drill, try it, if you see that there’s a difference within about 30 seconds then, you should stick with that drill and keep using it. If you don’t feel like there’s an immediate change then, it’s probably not going to work for you and you should probably just move on to the next drill. One of the ones … Resting in that squat position … Are you comfortable resting in the bottom of a squat?

Guy:Yeah.

Keegan:Being in that position and then-

Stu:I was going to say, I don’t think you can get him to a squat, mate so, I don’t know how comfortable he is.

Keegan:I think he can, he’s very deceptive big guy. He’s doing his [inaudible 00:35:55] and he’s doing his work-

Guy:-heels flat, I can sit down no problem. 

Keegan:Yeah.

Guy:Easy. [00:36:00]

Keegan:Don’t underestimate him. 

Stu:I never do. I never do.

Guy:The problem is, he’s been working with me too long. He starts [palming 00:36:08] off anything that I say or do. You see a massive change when he moves up this way. He’ll be “My god.” You won’t recognize me.

Keegan:You’re a good couple, you 2. You’re doing amazing work so, that’s good to see continued. The back … Working towards the back bridge or what they call a wheel in yoga, I think is-

Stu:What is a back bridge, Keegan?

Keegan:Basically, it’s being able to go back on your hands and feet with your hips up. 

Stu:Is that like a … Because my daughters do it. Is that like a crab walk, that kind of thing? Is that …

Guy:Yes.

Keegan:Without the walking, right?

Guy:Yes.

Stu:Yeah.

Keegan:Crab walk can also be called … the crab walk is … Yeah, no it’s over the top so it’s … your body makes a big arch-

Stu:Yes.

Keegan:-between hands and feet.

Guy:If you did yoga Stu, it’s called the wheel.

Keegan:Yeah.

Stu:I don’t-

Keegan:In gymnastics, it’s back bridge. 

Stu:I don’t have the-

Keegan:That is extremely challenging and most people aren’t going to be able to do it initially. I would say working towards that, working with a coach or finding a way to get to that level of being able to do a back bridge and a lot of the postural deficiencies, deficits will be undone. It requires big amount of thoracic extension, it requires the shoulders, and range of flexion so, a lot of people have difficult getting the arms overhead because we don’t live with the arms overhead, we live with the arms in front of the body now. That’s the position on the phone, driving the car, at the keyboard, so having arms overhead becomes something that’s very difficult for people that haven’t used that. 

When their arms overhead, it’s going to be looking something like this. There’s an arch forward, you want to be able to open that up, and have that … Be able to see … You’re going to have to be able to do that to do the wheel. You’re going to have to be able to get some thoracic extension, you’re going to have to get the hips up and extended, and that’s going to fire you’re glutes really hard, [00:38:00] which we generally get inactive glutes from sitting on them all day, and not walking enough, and all that stuff. It’s a really good litmus test which 99% of person trainers will fail, let alone average Joe, general population. We have to increase … We have to change the standards of movement within society if we’re going to get somewhere. That’s a minimum standard that we like everyone to be able to achieve.

Guy:That’s great, mate. Mate, I’m going to make the wheel my number 1 mission because I can’t get near it. 

Keegan:It’s a good battle. For a lot of people it could be 2 years, it could be 5 years but, 2 or 5 years is going to pass, what are you going to have to show for it? You want to be able to … It doesn’t matter how long it takes, just get to where you need to be. 

Guy:Absolutely. 

Keegan:We’ll be able to do some work on it as well, enough to get a session done up here.

Guy:100%. No, I’m keen as def- … yeah, for sure. The next thing I wanted to look- Stu you’re going to ask a question or can I jump in? Are you good?

Stu:Please, after you, my friend.

Guy:I know it … What does your exercise routine look like for yourself, personally? Are you constantly setting goals or are you training to maintain or … ? I know listeners are going to be of all varying abilities as well but, I’m sure there’d be some wisdom in there from the way you approach everything, for yourself personally on a weekly basis.

Keegan:I do see my training as being one of the key components to the success that I have as a coach. I do set goals for myself and what I’ve been able to do since I turned 30, everything has changed a lot. I’m a lot better physically than at any stage in my 20s or teens. The reason why … As soon as I improve, I always see the people around me improve in any case. I see it as a responsibility for me within the community I work with but, also [00:40:00] tens of thousands of people checking stuff out on social media. There’s a responsibility for you to show people that what they think they’re capable of is a lot lower than what they’re really capable of. Hopefully that’s the message I get across. I don’t post stuff to show, “I’m way better than you.” I’m a nearly 33 year old guy who … I consider myself to be quite average genetically, physically. I don’t consider myself to be massively gifted beyond what everyone else is. I think everybody is gifted and we all have the chance to learn and develop. It’s been great to do that. 

In terms of my training at the moment then, well, I’ve just been on a fast so I haven’t done much training in the last few days. I’ve done some balance work and some juggling but, has not been around a little bit more than what I thought it would. The week before that, I was doing a high frequency squat and dead lift program. It’s based on a guy who had a world record in the knee to thigh lift, a partial dead lift, called, Steve [inaudible 00:41:08]. That program is 3 reps, 3 single repetitions of a dead lift on a Monday and then, 5 single repetitions on a Tuesday, 7 on a Wednesday, gradually increasing by 2 reps just throughout the week. Basically, that’s at 70% so, it’s really built around that concept of expanding your comfort zone. It kind of breaks away from some of the traditional strength and conditioning but, I have had great results with that program in the past. I had PB on my dead lift at 211 kilos just in the end of the last year.

Guy:Sorry, how much?

Keegan:211 kilos.

Guy:I just wanted you to repeat that. Jesus Christ. 

Keegan:It’s nowhere near where I want it to be but it’s better than what it has been.

Guy:How heavy are you, Keegan?

Keegan:How heavy?

Guy:How heavy?

Keegan:About 80 kilos. 80 to 82. I want to get to triple body weight. [00:42:00] Triple body weight is a leap in power lifting. That would be about 240. That’s the target.

Guy:Wow. 

Keegan:Yeah, if I can maintain … People think because you’re training mobility and stuff then, you can’t be strong or because you’re strong, you can be mobile. My mission is just to use my body as a tool and to show people that limitation and that limiting belief that you have is a false belief and that needs to be changed. Seeing is believing for a lot of people. I’m the other way around, believing is seeing. I’m trying to be that way. I know that I’m capable of doing this so, it’s going to happen. I know for a lot of people they’re going to want to watch it before they go, “Yeah, I probably can do that. I’m 22 and healthy. Why don’t I go and …?”

Guy:I reckon, not to be … There could be people listening going, “Oh that’s easy for you, Keegan because you got a gym out the back, and you can wander in and do what you want.” For somebody that wants to improve, how much time a day would they … could you get away with to doing something in a busy lifestyle?

Keegan:It depends where you’re at. The more athletic you are, the less potential for improvement there will be in that area. For the majority of people, just 2 minutes a day of anything will improve them massively. Just doing 1 set of chin ups and 1 set of push ups will transform the body. We work a lot in 5 minute blocks to deal with that barrier. The system that we use, real strength system’s 5 minute blocks. It makes it manageable. If you only get 1 block done, that’s fine. 

I could say you don’t actually have to get to the gym. Have a doorway chin up bar and do some chin ups and push ups in your house, or do shin ups and squats, have a kettle bell; it’s not actually … The barrier is almost always mental, Guy. Who doesn’t really have 5 minutes a day? The other side of the coin is that Joe Rogan video, change your life. If you don’t have time to move, [00:44:00] it’s like not having time to eat, it’s like not having time to breathe; what are you doing? Movement is being human. Walking is being human. That’s who we are, that’s what we’re here for. If we don’t have time for that, what do we have time for? What’s more important than … 

Guy:It’s normally the catalyst. The catalyst when they start … They normally can see the improvements, get addicted, and then just very easy to find the time around that.

Keegan:That’s why we’re building the most addictive system where you constantly see improvements. I get ahold of people for a couple of hours at the [Thrive 00:44:31] convention where we met, where we first met face to face, I managed to get a few people addicted on juggling and handstands in a short period of time. That’s something that they’ll then take on for the rest of your life. Body composition training, you just can’t do that. You’re not going to change somebody’s body composition in an hour and a half educational lecture. 

Guy:Yeah, no. 

Stu:I picked up that you mentioned the word fasting just previously. I was interested in your philosophies in nutrition based upon the fact that Real MOVEMENT being holistic, I guess that would be a cool component of what you do, too. What do you do where the food and drink is concerned?

Guy:I’m a big believer in whole foods and I’m a big believer in ancient wisdom. That’s pretty much the litmus test for when I look at a nutrition program or someone’s diet. How much whole food is it compared to processed food? Does it fit within something that your ancestors could have eaten? Whenever you go beyond that, you really should proceed with caution. I’ve had periods of taking lots of supplements. Lately, I haven’t been using supplements but, if you’re adding things that are outside of nature’s rules then, you should be really careful, and cautious, and intelligent with it. A lot of what we add from outside of nature’s rules like, the processed [00:46:00] foods, the majority of stuff in the aisles at the supermarket, trying to go around the outsides, down the aisles there’s not much stuff that is going to … Is full of life, energy … That part of it … That’s kind of how it works. 

The other thing is looking at food is looking at information. Looking at it as just the macro and nutrient level. That’s a big stake that I think … You can get great body composition from just looking at calories and macro-nutrients but, are you healthy? I want people to thrive long, to live long, I want them to have great mental energy; you can get the macros right and be lame, and be unhealthy on the inside, and not feel, and not be on track for anything great in life. That’s why local foods are really important. It is food as information. That food … The intelligence of plants is massively underestimated. The Secret Life Of Plants, is a good book to check out around that, or Primary Perception from [Cleve Backster 00:46:55], a CIA guy who studied plants for a number of years. He was a like detector guy, figured out that plants have consciousness and it’s the stuff that yogis would talk about but, now it’s actually been proven in science but, it still hasn’t really penetrated mainstream thinking.

If a plant grows in your environment, it how knows how to solve problems in your environment and it’s going to give you more useful information in your environment than stuff that comes from the other side of the world that grew up in a completely different situation. This is getting to the high end but, basically getting that whole foods approach and looking at things from an ancestral context. Some people need more carbs, some people less carbs, some people more raw food, some people more protein; it’s not cut and dry but, whole foods is definitely the [inaudible 00:47:44].

Guy:The moment you start cutting them, processed, inflammatory foods out, you start becoming more in tune with your body and then you can start to figure out, “Am I eating too many carbs or not? Do I need to put a bit more fat in my diet?” Your body is much more receptive to everything you eat on a daily basis. 

Keegan:Can’t change your body without changing your mind. [00:48:00] You bring an extra level of awareness in. It was great to see that with the Roosters guys. Typical rugby league team, players will eat a lot of takeaway food, they’ll drink a lot of alcohol-

Guy:This is the high end?

Keegan:I heard a story yesterday, it was actually on NRL.com, I believe. NRL [inaudible 00:48:19] I won’t embarrass them but, you can check it out if you want, said that he’s eating McDonald’s everyday for the last 22 years and he’s 24. This guy just signed a big money contract and he’s played with professional clubs and that’s still the level that he’s been at. Not to say that someone hasn’t done that undercover that I’ve worked with. There have been a couple players that you feel like you’re not really getting to and everyone is on their journey. You got to invite them into something better if they can see that you’re living it and that it’s working for you. If they can see that it’s working for those around them, the community side of things then, they’re more likely to step into it but, you’re not going to win them all. I don’t know if I would have changed him. I’d like to think I would have earlier, I think he’s changing now. 

Those guys when they start to eat whole foods … We fed them really high quality organic food a few times a week and we showed them what we would love them to be consuming and they definitely changed. I think that is part of the higher level of consciousness that led them to the decision to not to binge drink on alcohol … Didn’t drink alcohol at all because they don’t … a lot of them don’t know how to not binge if they have won. Did that for the last 3 months of the NRL regular season, and then all the way to the playoffs, all the way to winning the premiership-

Guy:They won the premiership that year?

Keegan:It’s never been done in rugby league. It’s that kind of group sacrifice and group conscious decision. The food definitely changes the mind and makes all the other stuff more …

Guy:That amazes me thats going on in the NRL. We must be living in a podcast bubble or something because elite end athletes can pay a lot of money. The protocols should be [00:50:00] in place. You’d think so anyway. 

Keegan:The members of society, they don’t stand separate from society. Until society changes, our lead athletes are still going to be a reflection of it. Holding our elite athletes to a higher standards than we hold society as a whole, too, it’s a reflection on [inaudible 00:50:17]. If society, “If this is what’s going on with these guys, they’re getting in trouble and doing things like … Where are the values of where they’ve grown up? What environment did they grow up in? What was the school like? What was the suburb like? What were the values of all the coaches and strength and conditioning coaches they’ve worked with?” 

A lot of strength and conditioning coaches have had very different experiences of life to me. They haven’t spent time in the mountains of Mexico, or haven’t had chronic fatigue, or whatever. They’ve got no reason to think that eating a diet, which has tons of Gatorade, tons of pasta, lollies before and after training, isn’t the best way forward for all their athletes because that’s all they’ve known. There’s textbooks and smart people who say that’s the way forward. I know there are still NRL clubs … That’s what the nutritionist is prescribing and players are trying their best to stick to that and be diligent with it. No wonder their psyches are going to be off if they’re doing that sort of stuff. If you’ve had that experience and you’re not a guy who’s really tolerant to those carbohydrates … [crosstalk 00:51:11]

Guy:Good answer, yeah. Absolutely. 

Keegan:-broken system.

Guy:It’s easy to be judgmental if they’re in the press a lot, messing it up in all the rest of it.

Keegan:A lot of good guys then … A lot of good guys who are doing really great community work and stuff. I was really blown away by how great a lot of them are as humans, and how tolerant they are, and how much giving … how giving of their time they are. You don’t see that stuff. That stuff doesn’t really make the press but, it’s absolutely phenomenal. You walk along with Sonny Bill Williams and the patience he has to sign autographs, take photographs, I never saw him frustrated, I never saw him saying no to anyone-

Guy:Sonny Bill-

Keegan:In that sort of pressure everyone wants the money, and the body, and whatever but, do you want someone asking you for your autograph everywhere you go? Watching what you do everywhere you go? Judging your every action? It’s a hard standard to live by.

Guy:I saw [00:52:00] in the rugby world cup, he gave his winning medal away to a kid that’d been rugby tackled on the field by one of the security guards because he ran on. That’s incredible.

Keegan:He’s just been to Lebanon and has been to the Middle East, and he actually saw a lot of what’s going on there with refugee camps, and people fleeing, and all that sort of stuff. He went there with UNICEF and he actually posted a picture of some dead children, talking about, “What have they done to deserve this and what are we doing about it?” As a bit of a challenge, it was a bit of a controversial one. He’s definitely one of the more conscious athletes that I’ve come across and carries a higher purpose to what he does. I think when you have that higher purpose then, the higher performance can come with it,

Guy:I know he’s done … I know Stu doesn’t follow the league union much but, he’s done what most athletes only dream about switching codes like that and becoming a key.

Keegan:In boxing as well, just not giving a shit and doing what you want to do and how you want to do it. You make the rules and that’s what he’s done. He’s backed it up with an ethic to continue to succeed in it, and to do a great job for everyone he’s had the opportunity to interact with in those experiences.

Guy:Before we wrap up, I really want to touch on the chronic fatigue and Stu mentioned he wanted to go into. The reason why is that we had a very earlier on podcast, a guy that had chronic fatigue. It became very popular and there definitely seems to be a need for that information to get out there as well. I know you wasn’t physically diagnosed with it but, I know you went through a lot and you made some changes. Could you give us a few points of a little bit of that journey and the changes you made? So that other people can-

Keegan:I wasn’t diagnosed with it but, I had hormone testing done that showed that things were flat lining. I had immune blood testing that showed things were flat lining. All the symptoms when you go through the symptoms of it, it is a great diagnosis anyway. I have a scar on my face here [00:54:00] from an infection that wouldn’t heal; 6 months, just didn’t want to get better. I just didn’t have the energy in my body or the something, the will to be at my best. That pushed a lot of exploration. I worked with a few … People come to me now and I worked with Ali Day, who won the Ironman series last year and he was diagnosed with chronic fatigue. Bouncing from doctor to doctor, not really getting better, not really getting any answers. We started working together and the next year he actually won the series which was amazing. A massive … I’m not taking credit for that but, I know the things that we worked on definitely played a part-

Stu:What sort of things did you do?

Keegan:I think the first thing is the purpose. You have to have a reason to get better. People can get really stuck with, “Okay, I’ve been diagnosed with chronic fatigue, this is who I am. I’m putting this hat on. I’m putting these clothes on. Everyday I show people my chronic fatigue.” That is a state that cannot be recovered from. I don’t care what you do nutritionally, I don’t care what you do in terms of anything. You have to change the belief that that’s something permanent, that that’s who you are, that can’t be your identity. That is very deep and very important. People say, “Yeah, that’s airy fairy stuff. Give me the details.” No, that is the biggest thing. Have a big reason why you need to be better and who you’re going to serve by being better and that will be a huge step. Just making that step can be enough for some people to just walk out of bed and be okay. 

For me, that decision was about serving the rugby league teams and on the mission to what has become Real MOVEMENT Project. That was why I got better. That forced me to look for the knowledge. Digestive function is just huge. If digestive function is low, you’re going to have less neural transmitters, you’re going to be bringing less nutrients into the body. We get nutrient manufacture in the intestines and gut as well; the stomach is not going to work properly. If those things are not working well … “Death begins in the gut” was a quote by Elie Metchnikoff, he was a Nobel peace prize [00:56:00] winner and he was right. It was a long time ago but, he was right.

Stu:How would you know that your digestive system isn’t functioning?

Keegan:You generally get some pretty strong symptoms around flatulence, pain, bloating. You’ll have signs of nutrient deficiencies. There’s lots of signs and symptoms that … The health of your hair, and your nails, and those sorts of things, your recovery from training. Generally, people will have a pretty good idea. If you get down to the details [crosstalk 00:56:29] you go to the toilet … What’s the consistency of the stool like? All those details are really important and they will tell you a lot. 

Once you’ve identified that there’s an issue there, there are some really good protocols for improving that. Fasting, I think is very valuable. GAPS diet is a really good one. It’s built around sort of broth, and then building into whole foods from there, and eliminating a lot of the highly allergenic stuff. I’m a big believer in gelatin and collagen. They’re an easier way. People say broth, “I’m going to be making that stuff all the time, and filtering it, and putting it in the fridge.” It’s not that hard but, I understand. Gelatin and collagen, and that sort of stuff is the easy way to get that done. That will not only help to rebuild the gut lining but, it’s also cleansing, it’s healing for the cells. There’s a lot of medical research going on into gelatin in the 30s and 40s but, then we had to shift to a pharmaceutical model. All that kind of medical thinking got squashed. 

Stu:Absolutely. I agree with that. That’s one of the things that’s one my menu twice a day. I’ll have a … I’ll make sure that I have a couple of nourishing … I think this is the stuff I’ve got right now. Boom.

Keegan:[crosstalk 00:57:48] Great Lakes is a quality brand. There’s another one, Gelatin something Australia, they have really good stuff as well.

Stu:That right. I think we’re … We love our muscle [00:58:00] meat as well. We do discard all the other meats that have all these beautiful, nourishing qualities about it. Mentioned organ meat to somebody and they just … their eyes roll back. We used to-

Keegan:The most valuable part.

Stu:Absolutely. We used to favor all of the good stuff with all of these amazing, nourishing, nutrients. Of course, it’s lean cuts and … Nowhere near as nourishing or beneficial for the body.

Keegan:I live in indigenous community in the Outback and we went hunting for kangaroo, we cooked him up in the traditional way. When the [roo 00:58:38] was ready, I open it up, the kids were in there with a cup scooping out the blood, which had been almost a stew of the organ nutrients, drinking that and loving it. Pulling out bits of spleen, bits of heart, bits of liver; I got a little bit of spleen gifted to me and it was like they were giving me gold. At the end, I was left with this brontosaurus leg of kangaroo. I thought, “They really like me” but, later I realized that the spleen was the gift and that big chunk of meat was “blegh”.

Stu:That stuff should be given to the dogs. It’s not favored at all.

Guy:That’s amazing. How long were you in the indigenous community for?

Keegan:7 months. 8 months, I think. [inaudible 00:59:24], it’s like 4 hours from Alice Springs. It’s a community of about 150 to 300 population and some transient movement in that. I worked as a youth worker there.

Guy:Had they been influenced by western society, at all?

Keegan:Sure, sure. The community was actually built when the railroad was going from Adelaide to Darwin. It was actually fenced off and the indigenous people weren’t allowed to go inside the facility so, it was built as a little town. A lot of [Afrikani 00:59:50] workers were [inaudible 00:59:48] with their camels to build that railroad so there’s actually a mix of some Afrikani blood with indigenous Outback, which is really interesting when you see [01:00:00] the different features of guys and girls. 

They lived in that community and it was tough. It was tough to see the conditions that they live in. It is definitely 3rd world in a lot of way but, most are on that purpose side of things and the mental side of things. Everything that they live for has shifted. There were people there who had seen white man there for the first time in the 20s but, they definitely had a lot of influence by that time. I went there, they had Tvs, and phones, and cars, and all that stuff. It relatively recent, they still do their men’s business. The men will have their front tooth knocked out to show that they’re men, to show that they’ve been through initiation. Those practices are still alive but they’re … They can also go into Alice Springs and be told that they have to get a job, or go o a nightclub, or … They’re in this between worlds that’s really complicated to say what the solution is but, things aren’t ideal there.

Guy:I always think of that movie. That sugar film that came out recently about the indigenous tribes. I don’t know if you’ve seen the film but, the-

Keegan:I did.

Guy:Yeah, because he did spend time there previously making a different movie and the western society and really influenced the diet. It was the highest selling village of Coca-Cola in Australia or something like that. The tragedy that went around it. 

Keegan:The shop was really limited. To get food from somewhere else from [inaudible 01:01:34] was a 3-4 hour trip It wasn’t an option for them. There was limited whole foods there. It was not uncommon to have chips and coke for 3 meals a day. The metal function at that … When you’re doing that, physical development is going to suffer. There were amazing athletes as well. It was really interesting from the athletic point of view. There’s [inaudible 01:01:56] selective pressure and behavioral towards coming extremely [01:02:00] [endurant 01:02:01], and powerful, and fast, and that’s sort of stuff was cool to see as well. 

Guy:That must have been an amazing chapter in your life, man. That’d be wonderful.

Stu:Just … I just want to jump back a little bit. We were talking about the gelatin and stuff like that …

Keegan:We did the digestive stuff, we did the mindset …

Stu:Yes, Anything else? Any other intervention strategies, protocols … Whole food, etc.?

Keegan:The movement and the breathing are the other 2 things. I guess breath is movement but, I believe that this [inaudible 01:02:30] method will really change a lot of people’s lives with doing this stuff. I have had some experience around cold exposure being life regenerating for people experiencing low levels of vitality. I don’t like the labels of chronic fatigue and whatnot. It’s a bunch of symptoms that we try to put a name on but, that’s pretty much all modern diseases. It’s like, “There’s disease, there’s dysfunction, there’s something that’s not right and we need to go back to right.”

There’s a continuum of all that stuff. If you’ve got certain blood sugar level, that’s not diabetes, and then at one point higher, “Okay you’ve got diabetes now.” It’s all on a continuum in a sliding scale. We just want you to slide back to where you are towards where your best day is, and then have your best day more often, and then shift that again. Many steps is a big thing. If people can say, “Do you sometimes I feel okay?” “Yeah sometimes I feel quite good.” “Well cool. We know that you can feel okay then, let’s just do that more often.”

The breathing .. The breathing and cold, I think is really valuable and, movement. Bringing some mobility in … I know people with chronic fatigue feel like they have no energy but, walking is so valuable. At whatever level you’re able to do. If you’re in water where there is no gravity, and being in that environment, and just moving; that circulation is going to be extremely valuable. You get that nutritious diet, you get the food coming into the system, you have the will to heal yourself and to be better, and then you circulate that and you do what humans have always done, you will [01:04:00] improve. I’ve seen it consistently and often. 

I have a lot of confidence that there’s always change. The body is always changing. There’s always possibility for us to reinvent ourselves. We reinvent ourselves every single day. We reinvent the whole system that we live in every single day. If we did everything differently then, their system would change overnight. That, knowledge of the ability to change as an individual, as a community, as a global community, I think that is something that we need to attach to and be empowered by. Empowering people that have whatever it is, chronic fatigue or other labels [inaudible 01:04:39]. Most common things that so many people are experiencing; dysfunction that shouldn’t be there. 

I believe that it can be undone but, it starts with empowerment. Basically the same steps, the same steps are going to be what gets you out of chronic fatigue but, they’re also going to be the things that take you to a lead performance. It’s mind, diet, movement, and then some recovery stuff. They’re the 4 pillars of what we do and the 5th thing is community. You can’t be successful, you can’t be high achieving, you can’t be super healthy without community. Social isolation is the biggest [inaudible 01:05:10] for disease. We have huge amounts of social isolation in the modern system so, getting around people who are doing great things and who have energy is going to be … That’s who you are. 

The Jim Rohn quote, “You’re the product of the 5 people you spend most time with.” It’s true but, people don’t take it literally enough. You are who you spend time with. If you want to get stronger, just spend time with strong people. Spend all day with them; I guarantee you you’re going to get stronger. You go and train in the gym where people are breaking world records, you may not break world record but, you’re going to be ridiculously ahead of the guy who’s training at a globo gym.

Stu:That’s right, yeah.

Keegan:Decide who you want to be and then go spend time with those guys.

Guy:It’s massive.

Stu:It’s proximity, isn’t it?

Guy:We’ve often spoke about that, haven’t we? From when we started 180, it’s like, “We  got to be around people that are going to inspire us and make us raise our bar over the years.” [01:06:00]

Keegan:Now the podcast has given you the chance to link up with so many great people and I’m really happy to join your list of guys. I love hanging out with you guys because you are these people. You’re the people who are doing something to make a difference in the world, you’ve got a business, you’re trying to fill in all the pieces of the puzzle; spiritually, physically … Great. Getting a great product out there. That’s who I want to be so, spending time with you is success for me. That’s progress, that’s what I want to be.

Guy:I appreciate it, Keegan.

Stu:That’s awesome. 

Guy:Mate, we have certain questions we ask everyone on the show before we wrap up. The first one you kind of answered, which was what did you eat yesterday? Which was …

Stu:It was nothing, was it?

Keegan:I had some charcoal, I had some clay, I had some tea. Tea is still in there for me.

Stu:What sort of tea did you have?

Keegan:-some level.

Stu:Green tea?

Keegan:I haven’t been having … I have had green [mate 01:06:53] tea twice. I like mate as well, [yerba mate 01:06:57] from Argentina but, yeah other ones as well, like ginger.

Guy: Can you explain the reason behind the charcoal? That’s just for people listening, just in case.

Keegan:Charcoal, activated charcoal draws out toxins. It had been used down the ages and it’s … It has an extremely high surface area to weight ratio, it’s a size ratio so, it’s gots lots of spaces for stuff to stick into. People with body odor and things like that will notice a difference with using charcoal. It’s used for flatulence, digestive issues but, when you’re detoxifying the cells are actually purging a lot of stuff that they want to get rid of. When you’re not bringing in protein, your cells will recycle any of the damaged proteins and get rid of them. I’ve also been having a sauna for half an hour. 40 to 50 degree heat to pull some more stuff out. Usually, you get headaches with that but using some things like the charcoal and the clay … I haven’t had headaches. Vitamin C and some antioxidant stuff.

Guy:How long you fasting for? [01:08:00]

Keegan:It’s been 3 and a half days now. I actually had a tea with a little bit of [inaudible 01:08:07] and a little bit of collagen just before I jumped on because I wanted to be at my best for this opportunity and I was really excited about it. It did seem to make me feel better. I was pretty weak and I think I’d have to go a bit longer to feel the buzz of fasting. It has felt good on and off but, just walking, walking around the block and walking up the stairs has been like, “Whoa, I’m pretty tired. I’m not doing it that well.” I think this is … My celebration from this will be having another tea like that. I’ll have some fat and protein over the next couple days. I did my ketogenic testing and I’m in the high range for ketones so, I think ‘ll stay in ketosis for a few more days.

Guy:Then introduce the foods back.

Stu:How do you test for ketones, Keegan? What method do you use?

Keegan:Ketonics device. If you go to Low Carb Down Under, they sell them on there. The breath one, there are urine and blood ones but, they’re very fiddly. They’re about 25 bucks so, not super cheap but-

Guy:Are they pretty accurate?

Keegan:The research is pretty good on them. That seems to be what a lot of the guys who love ketogenic life so …

Stu:[Jimmy More 01:09:20] is a big advocate for that one.

Keegan:Exactly. [crosstalk 01:09:25]

Guy:Okay. One other question. What’s the best piece of advice you’ve ever been given? Or to give?

Keegan:You are what you think about … You are what you think about. That’s the strongest thing. It’s all through the Bible, it’s all through the [inaudible 01:09:41], it’s all through … Every holy text you’re going to see, the Quran, you’re going to see it from Ralph Waldo Emerson, and Tony Robbins, and all these guys; modern, ancient, they’re all saying … Make a decision, concentrate on what you want. Don’t concentrate on what you don’t want. [01:10:00] Interesting quote from [Bob Proctor 01:10:01] is that, “It’s between prayers that counts”, “Most people do their praying between prayers”, something like that.  You may pray, you may have that time of thinking, “I’m grateful and life’s good”, but in-between that is what’s going to be important as well. 

You need to be concentrating and doing the things that feed your mind, feed your spirit all through the day, and when you do that, when you set a focus, you can’t go wrong. If you look back at your life, I’m sure the things that you’ve focused on have happened. Almost everybody you talk about their day experience and you’re like, “What were you thinking about that time? What were you concentrating on?” When you have a bad breakup and whatnot, you just get stuck in that thought and you just stay on that though train and run it over, and over again and that becomes who you are for that period of time. Be careful what you wish for … That’s where we start. Think about what your best case scenario is, if you don’t have a best case scenario, where are you going to get to?

Guy:You’re kind of free-falling, right? Then, you don’t know where it’s going to go.

Keegan:People get jealous that I have a gym and that I have the resources to study under the world’s best people in whatever field I want to study; it’s a decision that I made. I wrote it down and I focused on it, and I’ve done steps towards it everyday for a number of years. If you haven’t done that then, don’t be jealous. Another great quote is, “Envy is ignorance” from Ralph Waldo Emerson. Don’t be envious, just go and get it done. Put your own drink down, don’t follow someone else’s dream but, make a decision and from there it’s going to be a better life. 

Guy:Great answer, mate. Perfect.

Stu:Wise words.

Guy:Yeah. I’m a huge believer in that. What’s the future hold, mate? Got anything exciting coming up over the next year, 2016?

Keegan:All the stuff I’m doing is really exciting for me. I’m going to present in Spain, an island in France later in the year. [01:12:00] By [inaudible 01:12:01] so, I’m really excited about doing things again. I went over there last year but, bigger and better this year. I’m bringing over {Mitch Bike 01:12:07], who’s one of the coaches who I’ve been working with for almost 2 years, a year and a half. He’s going to come over and present with me, which is another step in the chapter; having guys who are ready to have an impact, and who I really like learning from. That’s really exciting for me. Going towards [inaudible 01:12:26] and Fiji, having a facility in Australia to invite people into to experience the things that we do. That’s really what I’m excited about in 2016. Who knows what else is in store for me but, I know where I’m going to so, things are going to keep opening up to make that happen. 

Guy:Yeah, mate thats amazing, that’s exciting. Last question, Keegan Smith, where do they go to find you? You’ve got a couple websites?

Keegan:Yeah, realmovementproject.com is the best one. I used to work out of coachkeegan.com and it’s still got some stuff on there but I don’t use it too much anymore. Realmovementproject.com, Real MOVEMENT Project on Facebook, or coach Keegan on Facebook. Real MOVEMENT on [Insta 01:13:14].

Guy:Instagram I was going to say. If they want to see what I’m seeing everyday with you doing all these great feats of gymnastic abilities, that’s be on the Real MOVEMENT Instagram?

Keegan:There’s Real MOVEMENT [inaudible 01:13:25] and Keegan Smith is the one that I’ve had initially, that one’s almost up to 20,000 so, still keep [inaudible 01:13:31] that one along. Real MOVEMENT is catching up though, and that’s good to see as well. We have a summary of what I believe in because people say, “How can I start?” Not necessarily ready  to come an do an internship or whatever. I’ve written down 10 key principles that have been the things that have helped me change my life and helped me go from unhappy, unhealthy and having poor performance to somewhere close to the opposite of that. [01:14:00] 

I Choose Movement is a campaign that we’re running. It’s 10 key principles. Movement is part of that but a lot of it’s around other principles like, simplifying life and be careful of what information you bring into your mind, and how you’re exposing yourself, too. It’s the holistic thing, it’s what I think of being the most valuable for me to improve the quality of my life so, pillars of what I teach. That would be a great place if someone feels excited about some of the things they’ve heard today. That would be a good next step to build some momentum and really become who they want to become. 

Guy:Mate, that was amazing. We’ll link to all the show notes anyway on our 180 website so, they’ll be there is people are listening to them … come from there. Mate, thanks so much for your time, Keegan. That was phenomenal.

Keegan:Great speech. Really appreciate it.

Stu:Really excited about showing this because there’s some absolute gems of information there and I would people to connect with you because you’ve got a wealth of knowledge. Thank you again.

Keegan:Awesome thank you guys.

Guy: Thanks, Keegan.

 

 

 

 

Wim Hof: How to Supercharge Hormones, Strength, Mood & Health using Breath Techniques


The above video is 2:36 minutes long.

Watch the full interview below or listen to the full episode on your iPhone HERE.

Guy: Imagine if you could supercharge your hormones, strength, mood and health with a short daily routine, a little commitment and guidance with the right techniques. In the short video above, we have Wim Hof (aka The Iceman) walking us through what is known as the ‘Wim Hof Method’.

With over 20 world records under his belt where he has pushed his body beyond what was thought humanly possible, Wim’s message is not to be taken lightly as he shares with us why he believes everybody is capable of much greater things than they ever dreamed of.

wim hof iceman

“We can do more than what we think.” It’s a belief system that I have adopted and it has become my motto. There is more than meets the eye and unless you are willing to experience new things, you’ll never realize your full potential.” 
― Wim HofBecoming the Iceman

Some of Wim Hof’s incredible accomplishments include:

  • He climbed to 6700 meters (22,000 ft) altitude at Mount Everest wearing nothing but shorts and shoes
  • Completed a full marathon (42.195 km), above the arctic circle in Finland, in temperatures close to −20 °C dressed in nothing but shorts
  • Holds the ice endurance record in by standing fully immersed in ice for 1 hour and 52 minutes and 42 seconds
  • In 2011, Hof also ran a full marathon in the Namib Desert without water.

Want to learn more about the Wim Hof retreat? Here’s my experience I had there in Australia recently.

Wim Hof Full Interview:


In This Episode:

downloaditunesListen to Stitcher

  • The scientific study that shows how we can boost our immune system daily
  • How to tap into your autonomic nervous system; something that was believed to be scientifically impossible
  • How to do the Wim Hof Method and the best place to start
  • How to use the 3 powerful pillars | Cold Therapy | Breathing | Commitment
  • His incredible world records and his most dangerous
  • And much much more…

Get More Of Wim Hof:

Leave a Comment

Full Transcript

Guy: Hey this is Guy Lawrence on 180 Nutrition and welcome to today’s house sessions. We have a pillar of a guest for you today and his name is Wim Hof, the Ice Man. I must admit I was very excited to hear when Wim was coming on and I had an absolute blast today. If you’re unfamiliar with Wim and his work we’ll get into that in sec. He actually holds over 20 world records which is amazing. He’s done some amazing feats. He’s climbed Mount Everest in his shorts and got 6,700 meters in altitude. He’s only in his shorts and boots. He’s completed a full marathon above the Arctic Circle in Finland in temperatures up to minus 20 degrees Celsius which is minus 4 degrees Fahrenheit dressed in nothing but shorts. He’s also brought the ice endurance record by being fully immersed in ice for an hour and 44 minutes. I can’t handle 2 minutes in a cold shower, think about that. He’s also run a marathon in the Namibian Desert without water.
He’s done all these amazing feats and showing what the human body is capable of. Today he’s coming on the show to get that message out there because he’s sharing what he can now call what is well known as the Wim Hof Method. The Wim Hof method we will get into fully into the Podcast, but he’s essentially using 3 elements which is the breath, the cold and the commitment all from a person. By combining these things if practiced daily, what Wim is saying, everyone is capable if they want to even do what he’s gone on and done. Not that we want to go on and do it, but it’s allowing people to do more than they ever thought was capable of as a human being.
With the right training, using these methods and exercises he’s saying you can make your inner nature stronger and prevent disease. By doing that some of the other side effects like improving sleep, recovering faster, even works with athletes, reducing inflammation which is a big one of course, getting [00:02:00] bottomless energy and so forth and so forth. We dive into it. I will say I thought Wim today was just awesome. I thoroughly enjoyed it. The guy is larger than life. He’s a very happy go lucky guy and he’s very authentic and true to himself which is just an awesome quality to have.
I thoroughly enjoyed it. Just go with the ride. This episode goes off in every direction possible and then bring it all back and how it can apply it to your own daily life. I have no doubt you’re going to enjoy. I just want to thank everyone for, people have been living reviews. I’m just going to give a shout out to Jess Holley who left a nice review recently. Even if you did say I mumble, which you’re not the only first person to say that, then having a Welshman and a Dutchman as a guest today you’re going to really enjoy it. Let’s go over to Wim, enjoy the show, go on guys. Hi this is Guy Lawrence, I’m joined with Stewart Cook as always, hi Stewart?
Stu: Hello mate.
Guy: Our fantastic guest today is Mr. Wim Hof. Wim welcome to the show.
Wim: Hi Guy, thank you.
Guy: It is a pleasure to have you on mate. I’ve told a lot of people over the last couple of weeks, once I knew you were coming on to the podcast, I go “We’ve got Wim Hof, the Ice Man coming on.” I found there were two responses. The first one was like, “Oh my God,” they are raving fans and they go, “This guys is awesome, I can’t wait to hear it.” The second response was they had no idea what I was talking about. I’m hoping we can please both parties today with the interview because I have no doubt … I have a sneaky suspicion a lot of our listeners will be exposed in your work done for the first time. It did get me wondering how to explain it and it got me thinking as well Wim, if you were in a cocktail party and somebody came up to you and said, “What do you do?” how would you answer that? [00:04:00]
Wim: I would say, “They call me the Ice Man but I’m just an investigator in life” because I’m totally relaxed now. I don’t look for recognition or anything like that. I’m just at ease and I say, “Yeah, cheers man nice drink.”
Guy: Perfect answer mate. Where did it all begin for you? For the listeners who are not familiar with you Wim and your work because it’s so different. It’s not something you sort of wake up and just go, “I’m going to get involved, put myself in cold water and breath work.” Where did your journey start for you?
Wim: It was when I was 12 years I began to have this longing for, thinking about there is a deeper existence. I don’t know what it is, but it crawled up on me. It made me read when I was 12 years old books on psychology and Hinduism and Buddhism and esoteric disciplines. I began to do my practice in Yoga and Karate and Kung Fu and Meditation and all that. It was a great mystery, just trying the utmost to get this feel from the East into my Western body, my Western understanding.
Years later, 5 years later, 6 years later, I came across the cold. It was on a Sunday morning and I felt attracted to a thin layer of ice on the water. I went in and there I felt from within [00:06:00] this is it. It made me feel really connected within. From there I returned every day and my breathing pattern changed because it has to change and it naturally changes because exposed to cold impact you have to breathe deeper. More effectively cold is an impact, is a force on the body. You need oxygen. You learn to breathe effectively deeper. I came across when I went in the cold water, just 25 of these deep breaths and I could sit 5 to 7 minutes under the ice.
Guy: That’s incredible.
Wim: The only thing I heard then was … like being at home. It’s a tremendous deep feeling and it gave me of course a tremendous power, a power connection within the depth of my body. That makes the senses all stronger like you are on drugs. Very silent down there, very powerful because the cold is a force and you need to develop something inside to oppose that. It makes you feel great from within. This is the way that it all started.
Guy: That was all instinctive, that was just you, just following your own instinct and figuring it out for yourself?
Wim: Yes exactly. It was instinct and having read so many books [00:08:00] on esoteric disciplines, Buddhism, Hinduism, Catholic, Mystical disciplines etc. I dind’t get it from the books. It felt intuitively. I had to go into this water and from there something deeper in my brain was ignited, was awakened. From there I began to explore more and more into the human body, the human physiology because it just feels great. It creates a great strong feeling inside. I was longing for that. That was my inner power or … Everybody has it. It is just that I was looking for it and I got the answer inside. Now I’m teaching everybody. I’m seeing that everybody actually is very able to tap in deeper into the physiology the way nature has meant it to be.
Stu: I listened to a podcast recently, Wim, with Joe Rogan and you were the guest. It was an excellent podcast. It was a long podcast, so I got to listen to heaps of your background and story. I noticed that from your experiences in the ice you have set up something called the Wim Hof Method where the likes of Guy and myself could log on and start to learn these techniques. I just wondered if you could just tell me a little bit about what that program actually is and what it does.
Wim: Yes, I’m sorry, I forgot your name again.
Stu: Stu.
Wim: Stu, okay it’s almost soup [00:10:00] Stu.
Stu: It’s almost stew, but it’s hot, so it probably wouldn’t go down that well with you.
Wim: Yeah. I don’t know. I always go for extremes, but easy does it. Make jokes, no war, that’s what I always say. The thing is the Wim Hof Method has been derived after we subjected all what I know from nature in laboratory settings, in research centers. In the universities they saw that the techniques which I adopted in nature, which I learned in nature, that they work on the deepest levels of the immune system. Their hormonal system, they found out that it is the first time we have influenced into the autonomic nervous system like it was never been proved scientifically to be possible. Now we did. 12 people I trained and this is important for the listener.
Guy: When was this Wim when you-
Wim: Two years ago. Finally we could have this study framed, a comparative study, where I was training 18 people into my techniques and in 4 days they were able to show in the hospital to control a bacteria injected within a quarter of a hour. What normally the control group, they suffered from fever, headaches, [00:12:00] uncontrolled shivering, overall agony and my group whom I trained with my techniques-
Guy: For four days?
Wim: They didn’t suffer at all. Yeah, four days.
Guy: They were 12 of them and none of them got sick?
Wim: None of the got sick and it showed that they, in the blood, it showed that they all suppressed the cytokines which is inflammatory bodies in the blood. That means they were able to fend off the reaction of the bacteria injected, the reaction on the immune system which causes inflammation and so you get fever, headaches and all that. They were able to fend it off and had no symptoms at all. The techniques then, they became a method. The techniques are about breathing, little cold exposure and mindset. If I talk about … Just have it over there. Breathing, cold exposure, mindset, that’s it.
Stu: Your breathing as well is different in the way that we’re used to breathing, isn’t it, because I’m guessing … We’re told that a lot of us don’t really breathe that well and we don’t take a big deep lung full of air and we shallow breathe quite a lot as well. How does your breathing differ from perhaps what we’re doing right now?
Wim: There are two very interesting points they saw in the hospital. One is after you do this breathing technique30, 40 times, deep breathe in, letting go, deep breathe in letting go of course you become light headed and loosen the body and tingling [00:14:00] you feel. That’s because oxygen gets into the nervous system and it creates, causes a tingling, that’s one. There’s a lot of, the C02, carbon dioxide, just gets out. Then when you stop after exhalation you will be able to stay one, two minutes without air in the lungs. That’s one. What happens is that simultaneously the PH level goes up, PH level in the blood, and after one and a half minutes without air in the lungs … Hello what is this? Is it finished?
Stu: Yeah.
Wim: Are you still hearing me?
Guy: We’re still here, we’re still here.
Wim: I lost side of Guy.
Guy: You don’t want that.
Speaker 3 I touched something, I touched something. I’m very …
Stu: You’ve got electricity in there, don’t touch it.
Wim: Yeah, yeah. There you are, hi mate.
Stu: I tried your experiment after I’d listened to your podcast with Joe Rogan. I thought, “I’m going to try this myself.” First off I tried to hold my breath, just straight off the bat. I just thought. “Right, take a deep breath, hold my breath, how long could I do it?” I got to 45 seconds. Then I did 30 of these really deep breaths and I reckon we’ll ask you to guide us through exactly what that looks like in a moment, but I did 30 of those and I managed to hold my breath for two and a half minutes [00:16:00].
Wim: Nice, how do you feel that? Don’t you feel the inner power then?
Stu: It was very strange because then the next day I thought, “I’m going to apply this underwater.” I went to a local tidal pool with some friends and I said, “Just keep an eye on me, just in case.” I did some deep breaths and then I dove down and I swam across to the other side of the pool and it was quite a long pool. As I was swimming under water I was thinking, “This is really strange. I don’t need to breathe, but I know that I probably should be, but I don’t need to breathe.” I got all the way across the other side of the pool and turned around and started to come back. I though, “There’s something different here.”
Wim: You just became a fish. You know what happens Stu? Is that the PH level, they really go up very rapidly. We breathe to have the PH levels right. When the PH levels are right, you don’t need to breathe, that’s it.
Stu: It’s the way it is.
Wim: You know what happens? It’s genius mam. It’s so simple and nobody knew anymore, the cold taught me. “You just breathe motherfucker,” it taught me, “You go inside and you do that.” This is the way nature meant it to be, bring up your PH levels. Then you become strong without training. You awake this ability, this capability of ours. Everybody is able to do that. After one and a half minutes without air in the lungs, you see that the oxygen in the hospital, we saw this all, we see that the oxygen decreases dramatically. You know what happens in the deepest of the brain then, is the reptilian brain, the primitive [00:18:00] brain, the brain stem, it’s all the same. If we [inaudible 00:18:06] on oxygen, when there is no oxygen it tells, “Danger, danger, danger!” but there is no danger because the PH levels are up. You know why? Because we did it consciously. We’re not like animals. Animals do not do breathing exercises. Only humans can do that. That’s the difference. That’s why I always say a part of this, I always say to people, breathe consciously.
Later on I will explain about this. The thing is after one and a half minute it decreases the oxygen level. Could decrease even up til the measurement device is not able to measure it anymore and it jumps down to 30. It needs to be 100%, but it can lower up to 30% and then it is shut down. The measurement device says, “This man is dead, dead, dead,” but is not. We just tricked the brain and what happens then with this brain stem, this primitive brain, it reacts on having no oxygen there. Then the adrenaline shock comes, boom, and it resets the body completely.
Of course why do you need adrenaline, that’s for a dangerous situation to be able to escape as fast as possible. It brings your body in alert, there you are and there you go, that’s why it is. We get a peak of adrenaline and that resets the body in the right natural way. Then these people in the hospital I taught were able to fend off the bacteria. They got a contact, [00:20:00] resetting the body means also that the immune system is accessible, hormonal system is accessible. You know what they saw? They saw them lying in bed producing more adrenaline than somebody in fear going for its first bungee jump and totally at ease.
Stu: Is that just with breathing or is that in combination with breathing, cold water therapy and then also mindset, some kind of mindset training. Is that those three elements combined?
Wim: No. This is just the breathing and use the mindset as well to go deeper. I will tell you about the mindset. The mindset is nothing more than thoughts. The thoughts translated chemically are neuron transmitters in the hormonal system and in an electrical potential, a signal in the nervous system. They work together, the hormonal and the nervous system. They work as one. This is the hormone, the molecule, whatever particle it is. The other one is the electricity which is the nervous system, they work together. Based on taking blood without movement, me standing before a tank I was gone into the tank for say 80 minutes into ice water or ice cube and to fill it up until my neck. Then they took the blood. I was not moving, but because I knew I was going inside they saw 300%, more metabolic activity in the cell.
Guy: Because you’d seen the ice tank before you got in?
Wim: Yeah. I’ve got to go [00:22:00] inside. I’m ordering inside heat. I’m ordering energy in the cell.
Guy: Is that happening automatically.
Wim: That’s mindset.
Guy: Is that happening automatically, just because without you …
Wim: For that you need the right PH level, right PH level, because a neuron transmitter, together with electrical signal, which constitutes the thought, needs to travel in the body. The travelling is done by the right PH level. Otherwise it’s like gasoline with sugar. A low acidic state of ours doesn’t let a neuron transmitters go freely and it’s not listening so well. With the breathing before I go into the tank, then ordering with my thought, the thought and the breathing together brings up the PH level. Then the thought, the neuron transmitter, is able to travel throughout the body easily and generates or influence cell activity. Anybody could do it.
Guy: The heat being generated inside, is that the autonomic nervous system kicking in that …
Wim: Sure. All these 12 people did it. That’s the autonomic nervous system was until recently, until last year, it was scientifically, people were not able to tap into the autonomic nervous system. After 200 years of science [00:24:00] it all starts in the books, the autonomic nervous system. What is autonomic? Outside of our will. Now it is within our will. That’s because it’s like you swimming under the water, you didn’t think before you were able to that. Then suddenly you find yourself, “I don’t need to breath.” It was always said, “You need to breathe, you need to breathe, you need to breathe.” We think, “We need to breathe, we need to breathe.” All these signs made us think we are not able to tackle disease or to control our food or energy. Now I say, “Yes we are.”
Stu: The autonomic …
Guy: You there Wim?
Wim: Yes I’m here.
Guy: Sorry the camera has gone off.
Stu: It’ll pop back on. Just thinking, when the autonomic nervous system then is basically the … our bodily’s unconscious functions like I guess breathing for one.
Wim: Exactly. If we do not breathe it makes us breathe. Now we are able to consciously intensify this breathing. Thus we change the chemistry in our body.
Stu: I wondered then if we could go back to the breath work and just in order to tap into that breathing technique, if you could maybe just guide us through a few breaths so everybody at home could get a true indication of how we would do this differently than what we’re currently doing right now.
Wim: Yes. Okay there [00:26:00] you are, now we can start.
Guy: I still can’t see you Wim.
Wim: You can’t see me?
Guy: No.
Wim: [Dutch 00:26:12] The autonomic nervous system, as I’m explaining I got into and outside of will, outside my control and I touch all kinds of things here on the board. I really got to try them men.
Guy: That’s brilliant, I love it, I absolutely love it.
Stu: This breathing technique, most of us when we get scared for instance we might … we’re hyperventilating. Your techniques, can you just step us through exactly how we would have to breathe to access this?
Wim: Yes We do 35 deep breaths, relax now. You guys relax, are you relaxed?
Stu: Very.
Guy: Very.
Wim: What do you think of, your wife or what? I got a joke. As long as you relax it’s okay. Anything that makes people relax is okay. There we go. It doesn’t matter if you … I always say, it doesn’t matter what kind of hole you use, just get it in, and let go. Deeply in.
Guy: 35 breaths?
Wim: Yeah, and let go. Deeply in, yeah and let go and deeply in, and let go. Once again deeply in, let go [00:28:00]. Four deeply in, all right. 30 more, keep on, keep on. I’m light headed, loosen the body. know what happens physiologically. We’ll explain later.
Stu: I’m going to continue to talk as Guy this because I’ve done this at home already and …
Wim: Come on Guy, get him on.
Guy: It’s number 10.
Wim: 26 more.
Wim: Deeper, deeper Guy, Deeper.
Wim: You guide him, you guide him.
Stu: That’s it, slowly out. Not too much out, just slow … that’s it.
Guy: Thumbs are shaking.
Stu: I’m hoping he’s going to clap.
Wim: Go on, go on.
Stu: That’s it.
Wim: 21, Okay, almost 20. Go.
Stu: Keep going, nice big deep breaths.
Wim: Yeah. Go for it, gasp for air, let it go. He’s all almost there. Not so good, get high on your own supply men.
Stu: That’s it Guy, keep on going, a couple of more, couple of more.
Wim: I’ve got the standard watch here.
Stu: We’ll do a breathe hold after, shall we?
Guy: One more?
Wim: Yeah. That go stop.s
P2 That’s it. [00:30:00] You hold your breath Guy and while you’re doing that Wim’s going to be recording. What I’m going to ask you Wim now is as a newcomer to this and I’m interested in your breathing techniques, the cold water therapy, all of these things, what benefits would I expect outside of tapping into the autonomic like nervous system which is huge, but I guess for anybody that doesn’t really know what that is, am I just going to be generally healthier or am I going go to ward off infections? Am I going to sleep better? What will I get out of it?
Wim: That’s just three of them. You get more energy because the chemistry interestin the body is going to be better. You get more energy. Like 52 seconds, 53 …
Stu: Come on Guy, he doesn’t need to be …
Wim: It’s all right, I hate this feeling. It is nice. Yeah man, it’s your body man. Your body talking to you, “Hey where have you been all this time?”
Guy: I got to breathe, my arms are on fire.
Stu: How long did he take?
Wim: 110.
Stu: 110, Guy that …
Guy: There was a couple of things I didn’t get. The last question, when I breathe fully out, do I breathe fully out or just let go and then hold or …
Wim: You let go.
Guy: Just let go.
Wim: You’ll just let go and maybe one liter of oxygen, air will remain.
Guy: Right, because I thought, the first 15 seconds was the hardest because I felt “Wow, everything’s going to …” I was controlling just to keep this urge that wanted to come through and then it settled down and then. The heat through my shoulders and my arms now is … Yeah wow.
Wim: With this conscious breathing we influence the chemistry in the body. Stu, [00:32:00] about the benefits, you tap in into the hormonal system and what is happiness? Happiness are hormones. What is strength? Those are hormones, like adrenaline and all that. What is health? That’s the immune system. We tap into these both, the systems, and enable us to have a much higher degree in control over our mood, strength and health. That’s it.
Stu: Excellent, because at the weekends, every Saturday we … a group of friends from the surf club, we all go on a big ocean swim. We do this year round. The temperature over here is pretty good. In the winter it might drop down to maybe 16 degrees in the water, but generally it’s about 18 to 20 degrees. There’s one guy in the group and he’s from Serbia. Regardless of what the ocean temperature is he will come in and he will always have a cold shower and we always scrabble, put 20 cents in and get the hot showers coming out and we stand under it for 5 minutes. He always has a cold shower and he never gets sick. He never gets sick.
Wim: That’s it. That’s it brother, brother holy mamma, that’s it. How simple it is. This is what it is. It doesn’t only make you feel good and tap into your systems. The conscious breathing brings, gives you access into whatever creates your mood. It’s not only about involuntarily create a bigger defense in the immune system in order not to become sick, but it also is that you with your will are able [00:34:00] to guide your mood and your strength. Your strength even. That’s what I’ve showed on cellular levels, but those are the benefits. I want this to be shown scientifically on and on and on. Because no money is involved. I don’t see here like 250 a dollar and 175 and hey, a bottle, 60 cents for a breath. You cannot buy this shit. You only can attain the richness of yourself by conscious breathing and take a cold shower and you better believe it, that’s the mindset. That’s all.
Guy: Have there been any studies yet Wim with people with any kind of health issues or illnesses of any kind that have been doing the techniques and have built their immune system and it’s helped them recover?
Wim: Yes, I’m right now into that, in several universities they want to do studies on depression. They see that the blood markers they found in our study, that they relate to whatever causes depression. We got with this shit what we did now, we get these people doing this and they change their chemistry and hormonal balance will be created which caused the depression, as simple as that. Another one is arthritis, arthritis, rheumatoid arthritis. Another one is another disease and probably very soon in America we will take up studies with different universities, it’s underway. [00:36:00] I say once again, only until the studies have shown I can proclaim I can heal people with this technique. Until now we’ve got a lot of people healed who are using this. We have testimonials about it. I cannot proclaim this. They tell it, they use it and they do it because the world … there’s so much money going on, so much interests and all too very much make belief. The so called gurus, the healers and the woooo. I don’t like that.
Guy: Just going off tangent slightly, is the breath work the same as Kundalini breath work, because I’ve been looking at that at the last few months.
Stu: What is that Guy?
Guy: Kundalini is just movement of energy through the body using the breath essentially and it’s a Yogic practice.
Wim: Yes, I know all about this, I know about the Kundalini, the Ida Pingala Sushumna, the rising force, the subliminal force going up the spine towards the cerrada which is the brain and the pineal gland, epiphysis. I know and all chakras are the glands who interfere into the subliminal energy and they make these colors in geometrical shapes. Those are called chakras, but I’m not dealing that way. Breathing is something we always did. If you are able to consciously manipulate the breathing or using the breathing in a certain way you are [00:38:00] able to tap in where we never have tapped in before. A science stated it like the autonomic nervous system, because no study out of India or anywhere else has been able to show the autonomic nervous system to influence. That’s my credit. The credit is I went on and on and on to look for scientific proof and not only [inaudible 00:38:37].
People tell culture, “I was somewhere,” but still they don’t know the clue of it all. Why? They just do it? Yeah you become stronger, you become this and that. No. We scientifically prove that every person in very short period of time is able to tap in much deeper into its physiology and it doesn’t take years like they say in Yoga, the autonomic nervous, like 5 keys or any esoteric discipline. They always make it so complicated and put a lot of incense and a lot of candles and things like that. That’s not me. I wanted to find a way that suits for the western mind and body. We found it and it is very simple. The mystical is not gone. It is just very simple to tap into the mystical, that’s it.
Guy: Sorry we lost your camera again mate. That electrical charges …
Wim: That’s my excitement again.
Guy: It is.
Wim: I don’t know what, I didn’t touch it, I didn’t touch it, really.
Guy: There we go.
Stu: It’s coming in, [00:40:00] it’s coming in right now. I’ve got a question for you …
Wim: I didn’t touch it.
Guy: I think Guy touched it. I think I did see Guy’s hand.
Wim: You did it? I made you do it. I made you do it.
Guy: Live it alone Guy, just put your hands up so we can see them all the time.
Wim: Control yourself.
Stu: I have a question regarding …
Wim: Not too much breathing yeah.
Guy: Exactly.
Stu: He’s breathing too quickly. My question is on recovery for athletes. How, if at all, would your system benefit these guys?
Wim: Very simple for recovery. It’s logical that they need to get rid of their acids. Their acidic state of being. Breathe better and you will see, if you use these strips, strips … base or acidic alkaline strips. You use them in the swimming pool or any bath and you get-
Stu: Like PH strips.
Wim: Yes, you have it, you piss on it, before and after the breathing and then you see that the alkaline degree goes up very quickly. From yellow which is acidic to blue in 20- 25 minutes.
Stu: Got it. That in turn would lead to-
Guy: We’ve lost him. He’s coming back. Yeah it’s all good, I’ve got everyone back, awesome.
Stu: Excellent. Excellent, excellent.
Wim: We were talking about …
Guy: Athletic, recovery for athletes.
Wim: Yes. Once again if you see tomorrow for example with these strips, these aciding PH strips. You see in the morning [00:42:00] you are acidic and if you do 25 minutes of this breathing you see it gets into being alkaline. If you have done performance very much, you’ve exerted so much of your body, you become acidic. If you do 25 minutes of this breathing afterwards you’ll go from being an acidic to being alkaline. Up to what a degree I do not yet know precisely, but every sportsman I work with, they’re improving fast, recovering fast. Not only recovery but also improving in their performance level.
Guy: Do you get them doing the breath work straight after exercise or do you just get them to do it in the morning?
Wim: I have them in the morning doing this to make the body and alkaline. To make it alkaline. To have the right PH level. That the same energy will have a greater output because whatever … if your chemistry is a little bit acidic the performance is less. It’s logical. Influenced in the morning first your PH level and then the outcome of the same in energy input is better.
Guy: Are you using the cold as well as the breath work for that?
Wim: Yes, we didn’t discuss the cold. I explain a little bit about the cold. The principle is we got 125,000 kilometers of capillaries, veins and arteries inside our body. They all contain primitive muscles [00:44:00] and reflexes. Capillaries, reflexes, arteries and veins that have primitive muscles. They help with the flow, the blood flow. If you do not stimulate this it works like muscle, if you do not stimulate the muscle, it becomes … The function of these, all these little muscles and reflexes is to help the blood flow, go through the body. Thus the heart beat goes down. Now it needs to compensate because we act in a destimulative behavior comfort zone. We have no interaction with nature and if you have interaction with nature, then the body adapts and that’s all about the veins. Are all about these channels and these little muscles, they work. I live in New Trivoli, all day these little muscles, they get weaker because there’s no stimulation.
Therefore we take cold showers. The benefits are, benefits is that the heartbeat is going down. It’s being helped with all these millions of little muscles and reflexes. That’s the transportation of oxygen inside the body, is a whole lot better. That’s one. The immune cells, they are better fed with the oxygen. Every second, every minute if you take cold showers, you will see, everybody will see that their heart rate is going down, they feel more relaxed in the head because [00:46:00] a heart rate up is only at performance or danger. Not while in a rest. A lot of people are in their heart failures and blah, blah. Their transportation system is weakened because it’s not being stimulated, but the heart is going. That’s why they get stress hormone inside. A reaction of the primitive brain is when the heart rate is going up adrenaline, adrenaline, stress hormone, stress hormone because there is danger. That’s the way it works.
Stu: Would there be an optimal time to take these cold showers because I’m thinking if I took a cold shower last thing at night it might disrupt my sleep. Would that be true or that would not be true?
Wim: No. It wouldn’t be true. It would make you sleep better. You know why? Because you get in a stressful moment and when you breathe tranquil you get into the stressful moment, but then directly afterwards it shuts down. Now all the stress hormone in the body gets out. You control your stress hormone and you sleep better. You sleep deeper.
Guy: A bit different of a hot bath with Epsom salt, isn’t it?
Wim: You get a little bit numb with a hot bath because the veins open.
Stu: You’d be very well known then for everyone that follows you right now for doing some really amazing things and holding world records as well that are all related to your breathe holding techniques and cold water therapy and exposure. I wondered if you could perhaps just tells us about some of your most memorable world records and [00:48:00].
Guy: Because there’s quite a few.
Wim: It’s like swimming under the ice. You swim under the ice and you forgot to bring on your goggles and you lose sight under a meter of ice.
Stu: I’ve heard of this.
Guy: A meter thick.
Stu: What was the distance that you swam?
Wim: At that time 113 meters.
Guy: 130 meters?
Wim: 13. I calculated it later. I went by strokes. Every stroke was one meter 20. I lost the 50 meter hole because I couldn’t see anymore. the coronae got frozen. You know what happened then? I tried to find and to see, but I never felt the agony of drowning.
Guy: You didn’t get scared or panicked or …
Wim: Absolutely not. I lost fear for dying over there, right over there. It’s a really immense, very impressive experience, sensation. When you’re down there and you find, there is no agony. It’s all split seconds. You get it. Those are the answers I was looking for because in no book, they only proclaim, “Yeah, dying, dying is inevitable. You die and …” It creates fear. There’s no control. Then they talk, the Tibetan tradition or Egyptian, the Bardo Thodol, the book of death and this … They make it dramatically so big. They’re idiots. [00:50:00] The thing is, I bring it back to the little rabbit. A day before a rabbit dies it is still able, not like these elder homes where people are … not being respected, but for being old etc. Taking paled like this candy. Things like that, they die … that’s not a nice way to die. A rabbit, a little rabbit, one day before it dies, it is still able to flee, to fight, to find food, even to procreate possibly and the day after of course it dies at ease.
The day after it’s going to sleep. You know why? Because its PH levels are right. It’s like we are in a building and you need to get out. You are the soul. Then you have to turn off the light, switch off the light. Switch off the light, that’s the nervous system. But as we have wrong PH levels inside the body these neurotransmitters, the nervous system, the electrical system is not able to shut down. Then you get this. Nobody likes to die, like to go away like that because finally you get into the tunnel, the tunnel of the light, which is the spine. That’s about the Kundalini and the chakras and this, but I just say it’s the ganglia of the spine going up to the brain stem. Then DMT is released. DMT is dying and in the dreams. Subconscious to work it out, what you subconsciously took in.
Guy: The methotreptamine. When you’re … [00:52:00]
Wim: Last one, last one, the DMT, it is nice to die then. You see, “Wow, 3D man.” You see the light. You like to die man. You like to go. Whatever it is you prefer.
Guy: Was you seeing that under the ice, did you get to that point, because you said you were close to dying under the ice, or that was the closest?
Wim: No, I was not … and it was not my time, but there was no … I was grabbed finally by a diver and he brought me back to 50 meter hole, unconscious, almost unconscious. Very little consciousness, but I felt no …
Guy: You were at peace.
Wim: No nothing, no fear, no nothing. It was really strange, awkward, but actually nice. It’s not my time. I’ve got these techniques now that we are able to tap into the brain stem and cause DMT as well. That’s aside. What is more important is that these techniques enabled you to control your mood, your power and your health. It’s genius, it’s genius and I didn’t get it from the book. I got it from nature and it made sense, a deep sense. Now I’ve got it in the laboratory setting and now it’s in the scientific books on the university, a full chapter. University books.
Guy: What about when you climbed Mount Everest in your shorts? Did you go all the way up to the top of the summit where-
Stu: No, no, no. Up to seven and a half kilometers in shorts and with no problem. Seven and a half kilometers no problem. It was only prior to this time, three months before I [00:54:00] did a half marathon barefoot with minus 20, beyond the polar circle running barefoot half a marathon. I had some problems with my left forefoot at that time after 18 kilometers. The veins got … Video stopped. Once again. I’m really not touching this. No, no, no.
Guy: I’ve lost all three of us this time. That’s amazing. Let’s keep going.
Wim: Three months prior to the mount Everest I did this half a marathon. My veins were yet not flexible and they need to adapt at those heights. They open up, they close. You open up, that’s adaptation. Open up, close, open up. They didn’t close well and open and that’s why I returned. I said, “I may be crazy, but I’m not a fool.” I go back. That’s it. I had a great experience. I had no problem whatsoever at those heights at being in shorts. I had no problem. I think I can go with a group of 20 persons and do the same.
Guy: One question that popped in there regarding that is altitude sickness.
Wim: Oh yeah. We have shown with almost 50 people now to go in record times up Kilimanjaro, six kilometers, last time in 31 hours from beginning to the top, 31 hours. That’s it.
Guy: That’s incredible.
Wim: It was no [00:56:00] everybody did it and the oldest was 65.
Guy: Because every time I’ve been on altitude I’ve had altitude sickness, really bad.
Wim: Yeah, but not with my breathing.
Guy: I’m going to have to try that Wim.
Wim: Just try and find … I had a guy who almost died twice at 4,000 meters and he told me, “It wasn’t fear.” Now we did in a record time to six kilometers. I had no problem.
Stu: One thing that I wanted to raise because you mentioned that you’d taken groups up to train and-
Wim: I’m going in January again.
Stu: Is that … I noticed that you offer retreats. Would that be a retreat? Is that what it’s about?
Wim: No. Thursday, tomorrow I go back to Poland into the mountains. I have a retreat for people and in one week we will make them able to climb in freezing temperatures in shorts man or woman, regardless of age or even a possible disease they have.
Guy: Are you there Stu?
Stu: I am, I am.
Guy: We lost him.
Wim: No, I’m back. I don’t know, the technique or something. It’s interfering or we do this telepathy thing.
Stu: I think that’s what it is. We’ve got an electrical storm outside in Sydney. I don’t know whether that has a thing to do with it. It could do, it could well do.
Guy: It’s all happening tonight. No cameras.
Stu: It is. We’re 28 degrees and thunderstorms right now. It’s 8:30 at night. It’s hot and sticky.
Wim: It sound good, it sound amazing man.
Stu: It is. Very atmospheric. [00:58:00]
Wim: Listen up guys. Stu and Guy. We have a nice talk.
Guy: Fantastic, loved it.
Wim: I love you guys man, just hanging out with the dudes, right now. Life is so beautiful.
Guy: It’s amazing man. You’re influencing all these people now and they’re coming to Poland, is it to learn your techniques? How often do you run them, if we wanted to come and do one or anyone listening to this? How often are they being run each year or each month or … Wim?
Wim: Yeah, I do it now one, two weeks, three weeks, four, five weeks, six weeks in the winter time, but as you live in Australia why not do it over there on Tasmania or something like that? In the cold, it’s beautiful down there. We could organize something over there.
Guy: Wim, I’m up for it. If you want to come and do one somewhere in the cold.
Wim: It is already being organized, but we could organize more.
Guy: Have you done one over there?
Wim: I’m going to come to Sydney or Melbourne, I don’t know … what is it, Sydney?
Guy: Sydney, yeah.
Wim: In June, that’s in winter time for you guys.
Stu: It is, yeah, it is. Winter isn’t really winter in Sydney. It’s …
Wim: If you guys generate the interest with this then we make it worthwhile going down to say Tasmania
Speaker 1: There’s no time
Wim: There is no time, but we make it happen anyway. If interest is there we make it happen.
Guy: Canberra, Canberra is where-
Wim: I make a documentary about the human physiology. [01:00:00] There is no limit. Life is beautiful. You see, all these guys within a week transforming. That’s the beauty of it and that’s the way we can share it for Australian television as well. The people go back to be natural like the aboriginals before were. We can combine that. I love to do that. I’m into this project with the Massai now in Africa. We first drilled wells over there for them and I generated money for them, but now we want to open an office and to have these people back in the savanna with … back in the savanna. These people do not fear lions. We are full of shit when we go as westerners with this attitude in the city and … If you see lions in the facility then you’re full of shit you feel. These people, these Massai they guide us in the wild.
Thus we regain natural behavior. This is the tourism we are going to develop. We could do the same showing that we go back to nature in a controlled way. It’s not giving up western ways or anything like that. Just tapping into the deeper physiology of ours which is very beneficial in our pressurizing daily jobs and all that. It just brings about more energy, more quality and all, but ultimal respect and harmony with nature and the heritage of Australia which is possibly the aboriginals. [01:02:00] We’ll not become aboriginal, we will become original.
Stu: I love it, I love it.
Wim: Make this happen man, together.
Guy: That’s awesome. There’s a lot of stress people have.
Wim: I peace out, Guy.
Guy: We shall mate. WIm, we have a couple of questions that we ask everyone on the show if that’s cool before we wrap up because we’re just aware of the time.
Wim: Did you say fool?
Stu: He did. He said cool in his Will Shaxon.
Guy: The first one is … I heard you eat one meal a day, is that correct?
Wim: Yes.
Guy: We always ask everyone on the show what did you eat yesterday from a nutrition perspective?
Wim: I had Anton visiting me. He’s staying at my place. Anton is an artist. Sociologist, artist and a former stock broker. He doesn’t like it anymore. he made cabbage. Cabbage with … as he thought he was going with me to Poland he took everything what was in the fridge and made miscellaneous, a mix of all the vegetables and it was really nice. That’s what I ate. I told him, I took him two bowls, I eat once a day. I said, “This is good shit man. Very well done.” That was yesterday. What it is today? I don’t know. If you eat once a day you really like to eat. You really [inaudible 01:03:59] you really feel [01:04:00] the meat. You smell it.
Guy: If you eat once a day you really enjoy that meal when it turns up regardless of what it is.
Wim: That’s it. You have to learn to enjoy every moment again. We have to bring about this deeper physiology. This is what this method does. It brings back the joy, the enthusiasm, the will, the why we live just because it is. If you are really hungry you don’t need to know why you need to eat.
Stu: You just eat.
Wim: Yeah, you go. If you really love your woman you don’t need to know why, about this love. You take the woman and so forth and so forth and that should be every moment. Able, should be able into that feeling, that sense of living. That’s it. That’s the method really about. It’s about happiness, strength and health for everybody.
Guy: Definitely. Our last question is Wim, for you, and we ask everyone on the show, what’s the best piece of advice you’ve ever been given?
Wim: Being given?
Guy: Yes. Or even the best piece of advice you’d give?
Wim: Stay yourself, be yourself.
Guy: Be yourself.
Wim: That’s it, it’s perfect.
Wim: Be yourself and nobody else, yeah.
Stu: I don’t think you can argue with that. Absolutely.
Wim: It’s just perfect. We just have to refind and this … to take the covers away, this cover, whatever, all the shit out and be pure. Just be yourself, you’re beautiful, it’s perfect. If you do not understand, if you do not feel be [01:06:00] reconnected. These super techniques, they work. Use them. Use them, abuse them, do whatever, but be yourself.
Stu: With your techniques, the Wim Hof Method and everything else that you’ve spoken about tonight, where can people go to access this information wim?
Wim: That’s always www.theInnerFire, Inner Fire.
Stu: Inner fire, got it.
Wim: InnerFire.nl. NL is for Netherlands.
Stu: Netherlands, got it. www.InnerFire.nl. That’s excellent. We’ll find the Wim Hof Method there and pretty much everything we’ve discussed today.
Wim: It’s quite a bit for free. People can really get a taste of it. They can feel it and feeling is understanding. From there they are able to dig in and to see what they need. We’ve got these fast conditionings and all that. If you do this really then you can go any depth nature has meant to be with us.
Stu: Fantastic, it sound wonderful.
Guy: That’s awesome Wim.
Wim: Live is so.
Guy: It truly is man. Wim, thank you for your time today and thanks for coming on the show. That was brilliant. I have no doubt, everyone that just listened to that is going to want to find out more about you and go to that website and check it out. That was brilliant.
Wim: Yes. Up till the research it was about me. Now it’s about you. That’s the listener. Really, anybody can do this. [01:08:00] I had a great talk with you, hanging out with the dudes.
Stu: That is awesome. Wim, thank you so much. What we’ll do, we’ll put everything that we’ve spoken about today, we’ll transcribe it, put it on the blog and we’ll give you a shout when we’re going to throw it out onto iTunes and all of the other social media outlets as well. It’s been a fantastic talk, really, really appreciate it.
Guy: Awesome.
Wim: Great Guy and Stu. Keep it hot. Keep it hot.
Stu: It’s stinking hot right now. I’m going to have a cold shower before I go to bed.
Wim: We keep it cool. Love you guys, bye, bye.
Guy: Later man.
Wim: Right on.
Stu: Bye, bye Wim.

Sneaky Labelling Tactics; What the Food Industry Won’t Tell You


The above video is 2:36 minutes long.

Watch the full interview below or listen to the full episode on your iPhone HERE.

Guy: I’m certainly not one to dramatise content and blog posts just to grab peoples attention, but when you hear what some food manufacturers are up to, it really does give you the sh**ts!

I think our take home message from this weeks 2 minute gem video is this; you really do have to be proactive when it comes to your own health.

Cyndi O'Meara Changing Habits

We spend an hour with one of Australia’s leading nutritionists, as we tap into all her experience on how we can achieve greater health and longer lives.

Our special guest today is Cyndi O’Meara. Not your typical nutritionist, Cyndi disagrees with low-fat, low-calorie diets, believes chocolate can be good for you. Amazingly, she has never taken an antibiotic, pain-killer or any other form of medication her whole life! The one thing that was clear from this podcast is that she is a passionate, determined and  a wealth knowledge. Sit back and enjoy as she shares with us how she helps others improve their quality of life so they too can enjoy greater health and longer lives.

Full Interview: Achieving Greater Health & Longer Lives. What I’ve learnt so far…


In This Episode:

downloaditunesListen to Stitcher

  • Where we are going wrong from a nutritional stand point
  • With so many ‘diets’ out there, where the best place to start is
  • The simplest nutritional changes that make the greatest difference on our health
  • Why you shouldn’t eat breakfast cereal
  • Cyndi’s daily routine
  • And much much more…

Get More Of Cyndi O’Meara:

Leave a Comment

Full Transcript

Hey, this is Guy Lawrence of 180 Nutrition and welcome to today’s health sessions. Today, we have an awesome guest here in store. I know we always say that but it’s true. She is Cindy O’Meara. I believe she is one of Australia’s leading nutritionists and she often appears on TV and radio and has a massive amount of experience, and get this, at 54 years old, I think she’s an amazing example of health. She’s never taken an antibiotic, a painkiller or any other form of medication her whole life.

I think that’s incredible and she certainly got a lot of energy and a lot of knowledge and it was awesome to tap into that for an hour today. We get into some fascinating topics. The big one that stands out in my mind is deceitful food labeling. Some of the things that are going on with manufacturers is quite jaw dropping and scary. Looking back as well, this is why we started 180 in the first place and the 180 Superfood because I was working with cancer patients with weight training programs and we couldn’t access any really decent supplementation back then, especially protein and whole foods, making them much more accessible for them anyway.

That’s where 180 started if you didn’t know. Anyway, so we get into food labeling lies. The first place to start with all this information out there, Paleo, Keto, Mediterranean, low carb, I’ve always got confused out now. She really simplifies it and how to work out what’s best for yourself and where to go first if you are struggling with them things. We tap into her own daily habits and philosophies on life as well because she’s in such amazing shape.
It was great for her to share her bit of wisdom on all that too. I have no doubt you’ll enjoy. The internet connection does drop in and out slightly here and there but all and all, it’s all good and sometimes it’s beyond our control with Skype but the information is [00:02:00] there and you persevere, you’ll be fine. Thanks for the reviews coming in as well. We had a great one yesterday saying, “Superfood for your years, buy a highway to health.”

It’s always appreciated. I know you’re probably driving a car, walking the dog or whatever it is you’re doing in the gym and you go, “Oh, yeah, yeah, yeah. I enjoy the guy’s podcast, I’ll give a review, you know,” and then go and forget about it which is what I would do anyway because I’m pretty forgetful like that. If you do remember, leave us a review. They’re greatly appreciated and we read them all and yeah, they help us get this message out there.

If you’re enjoying it, that’s all I ask. Anyway, let’s go over to Cindy, this is another great podcast. Enjoy. Okay, let’s go. Hi, this is Guy Lawrence. I’m joined with Stuart Cooke. Hi Stu.

Stuart Cooke: Hello mate.

Guy Lawrence: Our fantastic guest today is Cyndi O’Meara. Cindy, welcome to the show.

Cyndi O’Meara: Thank you.

Guy Lawrence: Look, with all our guests that come on, we generally end up intensively looking into the guests more as the interview gets closer. I’ve been listening to a lot of your podcasts over the last few days and it’s clear that you’re very passionate and knowledgeable, so I’m hoping to extract a little bit of that and get it into today’s show. It’s a pleasure to have you on; I really appreciate it.

Cyndi O’Meara: Yeah, no worries.

Guy Lawrence: Just to start, have you always been into nutrition? Is this or has this been a thing that’s evolved over time? Where did it all start for you Cyndi?

Cyndi O’Meara: Well, I’m from a fairly different family you could say. My dad was a pharmacist who then, after 6 years of pharmacy, realized that, and this was in the 50s, realized that pharmacy wasn’t the way to health. He went from New Zealand to the USA and went to Palmer College of Chiropractic, he became a chiropractor. He learnt the difference between mechanism, philosophy and vitalistic philosophy and had us kids and chose never to give us medications unless it was a life [00:04:00] threatening situation.
We ate well, we had an outdoor lifestyle; we just lived a different life. We never went to the doctors unless I broke a bone. I remember going twice because I broke bones. I’m 55 and I’ve never had any medications, no antibiotics, Panadols or anything. Then he gave us a really outdoor lifestyle, travelling and we traveled 3 months around the world, we skied, we went skiing a lot. When I got a love for skiing, I thought, “Well, I don’t want to go to university. I want to ski.”

Then someone said to me, “Well, why don’t you go to a university that’s [inaudible 00:04:36] skiing?” and I went, “Well, that’s a good idea.” They don’t exist in Australia so I had to go to the University of Colorado in Boulder and that is where my life changed. I did pre-med and had one of my classes that went for the 12 month period was with a gentleman by the name of Dr. Van Guven. He taught me cultural anthropology and anthropology.

I realized that food had a lot to do with the way we evolved. If it wasn’t for food, we’d be dead. If it wasn’t for hunter gatherers, our agriculturalists, our herders, our pastoralists, we would never have survived and it was our adaptation to the environment that we were living in that enables us to do that. That’s what I learned, so I went, “Yey! I’m going to be a dietician.”

I came back to Australia and studied nutrition at Deakin University and didn’t agree with anything, not one thing. I just went, “Oh, I can’t be a dietician. This is just ridiculous. They don’t … They’re teaching margarine, they’re thinking low fat.” We didn’t do low fat. Meat’s bad for you, this is bad for you and I just went, “I can’t do it.” They wanted me to feed jelly to sick patients and even the pig feeds were made of high fructose corn syrup and I just couldn’t do it.

I thought, “Well, I’ll go back to university and I’ll become a chiropractor.” I went back to university, did 2 years [00:06:00] of human anatomy, cut up cadavers for that whole time and went, “Hmm, it’s not the dead ones that I really care about. It’s actually the live ones.” It was a result of realizing my knowledge of the human body and my cultural anthropology and all of that just came together and I went, “I know what the human body needs.”
I set up practice as a nutritionist and did the opposite to everybody else. That was 33 years ago.

Guy Lawrence: Wow.

Stuart Cooke: Excellent.

Guy Lawrence: That was very radical back then as well, 33 years ago.

Cyndi O’Meara: Oh yeah. I think goodness … Nutrition wasn’t big back then. It’s not like it is now. You see Pete Evans get absolutely slaughtered because he says, “Eat real food.” Back in those days, there were 20 girls that I went to school with and they just followed the guidelines. I was just a little pimple, I wasn’t annoying anybody until I started to write for the Sunshine Coast Daily and then I annoyed everybody.
That was a lot of fun. 2 years of letters to the editors, suing by food companies, all the usually stuff-

Guy Lawrence: The usual stuff.

Stuart Cooke: Yeah, that somebody like me would get. That was the early 90s and then by late 90s, I wrote my book Changing Habits, Changing Lives. Nobody wanted it so I self published it in ’98 and then it just went from strength to strength and now I run a company. There’s 20 people in this building so hopefully, they won’t make a noise, I’ve warned them all. We now have a food company, we have an education company, we’re about to put out a documentary because food’s big, nutrition’s big.
People realize what we’re doing is not working and we need to do something different. We have a lot of sick people in the world and I’m on a bit of a crusade to go, “Hey, there’s another way. We don’t have to live like this,” and it’s the philosophy of vitalism which is the human body is intelligent. It has the resource … If you give it the right resources [00:08:00] and stop interfering with it, it has the ability to heal and to stay healthy through prevention. Yeah, so that’s in a nutshell.

Stuart Cooke: Amazing.

Guy Lawrence: Yeah. No, that’s an awesome story and I can see that you’re super passionate. From a nutritional standpoint, and everybody has … Much like religion and politics, everybody has got their own opinion on nutrition, “Got to eat this way to get these gains.” In your opinion, where are we going wrong right now?

Stuart Cooke: Look, I think we’re looking at science a little bit too heavily. I look to science to back up anything that I’m thinking at the time, but in the end, I look at culture and tradition. I look at how did we survive millions of years without science, adapt to the environment, survive, all the things that have been thrown at us from volcanic eruptions with heavy metals being spilt onto our environment to having to adapt to a changing world?

I have a philosophy of vitalism, so looking at the body as an intelligent, innate presence and then I look at food in exactly the same way, that it’s intelligent. Then with the help of cultural anthropologies and the vast array of different foods that we can we can survive on, I then go and look for science that may be able to help me back up these claims because everybody is into science, evidence based. I hear it all the time but you what I’ve learnt is that you can absolutely look at all the science out there and it’s all opposing.
That really depends on who’s funding, who has a theory and they have a passion about it and they want to get that theory out there such as Ancel Keys [00:10:00] in the 1960s who started the low fat. My thing is that we’ve just thrown culture and tradition out and we’re just looking at science. When we look at epidemiological studies, we’re actually really not doing an exact science, we’re just doing it, “Oh. Well, this population does this then they get these problems so that must be the issue.”

Guy Lawrence: Yeah. Just thinking now to go on from that, we’re very fortunate because we’re absolutely involved in the nutritional space. Everyone I speak to, myself and Stu, we’re bouncing all these theories off and we delve into it and podcasts every week is awesome. Obviously, there’s a lot of people out there that it’s not their thing, they’re very busy and they just want to scratch the surface; make simple changes.
Then when you go to look at where to start, we’re bombarded. We’ve got Paleo, primo, low carb, high carb, ketosis-

Stuart Cooke: Keto.

Guy Lawrence: Keto is another one and all of a sudden, it’s like, “Well, they’re all claiming to be right. Where do I start? How do I do it?” and even in the messages because everyone seems to have good intentions as well, it’s getting lost still. What would your advice be to somebody listening to this going, “Oh okay,” they’re confused on where to start?

Cyndi O’Meara: Well, I doubt that anybody eating McDonald’s hamburgers is listening to you right now. I really doubt that, okay?

Guy Lawrence: Yeah, I hope not.

Cyndi O’Meara: I’m thinking for the person who’s out there that is eating that way and has no awareness about their body or what they’re consuming, they’re probably not listening. The people that are listening to you are probably people that are well educated and have a fair idea of they need to make some changes. If they’re in crisis, then they have to do crisis care nutrition.

If they’re not in crisis and they’re just looking at, “Hey, I need to make some changes, [00:12:00]” well, I recommend … I wrote the book Changing Habits, Changing Lives. That was back in 1998 and it’s about looking at one aspect of your pantry and swapping it for a better quality, organic ingredient. Just let’s look at salt, so I go, “Let’s throw away the white salt which …” And I explain exactly what they do to white salt, what iodine that they put into it.

Then what I do is that I then say, “Well, there’s a better quality salt out there.” Let’s say over 52 weeks, they do 1 pantry item, they will revolutionize their pantry. They will start to use the right ingredients in order to be well. Because it’s really hard to say, “Let’s just throw everything out of the pantry and let’s start again,” because then they go back to their old ways. For me, it’s about getting quality ingredients into the pantry to begin with, realizing that nobody can cook a food like you can and because at the moment, I’m rewriting my book Changing Habits, Changing Lives.

I’m looking at the food industry really intensely. You know, since I wrote the book in ’98 and then I did another edition in 2000 and another edition in 2007, so this is only 8 years on, they’re getting sneaky, they’re so sneaky. They’re doing this thing called clean labeling where they’re changing the name of the ingredient so they don’t have to put a number on it. For instance, BHA and BHT is an antioxidant that’s produced by the food industry. People are on the lookout for it. They know that it cause health issues.
Well, they’ve now renamed it rosemary extract or extract rosemary. That sounds better, doesn’t it?

Guy Lawrence: Oh, [crosstalk 00:13:45] that sounds like something I would actually quite like to consume.

Cyndi O’Meara: Yeah. Well, I saw. I first saw it on breakfast cereal quite a few years and I’m like, “Okay, something’s fishy here. I don’t trust them.” I’ve never trusted breakfast cereal makers but I definitely … When I saw that [00:14:00], I went, “What’s rosemary extract?” so I went looking. When I found this new thing they’re doing, it’s clean labeling. I think number 1, become educated. Do not trust the food industry to tell you what is happening.

Another thing they’re doing is they’re using this new thing called NatureSeal and they don’t have to put it on the ingredients and you know why? Because it’s part of the processing of the food, so if-

Guy Lawrence: Could you repeat the … What was it called? Nature-

Cyndi O’Meara: It’s called NatureSeal.

Guy Lawrence: NatureSeal.

Stuart Cooke: It’s NatureSeal, and so what it does is if you cut an apple and put NatureSeal in the processing of it and put it in a plastic bag, it will last 3 weeks. It won’t go brown, it won’t go off, nothing will happen to it. The makers of NatureSeal go, “Oh, it’s just a bunch of, you know, citrus and vitamins and minerals.” Now, finding the ingredients wasn’t easy. I had to go to the [Paint 00:15:02] office in order to find exactly what they’re putting in NatureSeal.

They make up these stories, the food industry are no smarter. They just go, “Aah! 3 weeks and my apples are going to survive.” We just put it in packaging, they don’t put it on lettuce so you wonder why you’re lettuce is lasting forever, [inaudible 00:15:20] NatureSeal on it. They don’t have to put it on the ingredient list. For me, it’s about you have to be a savvy consumer these days and I’m more into the 1 ingredient pantry.
I have … All my pantry is just nuts and seeds and grains. I’m not against grains. In actual fact, I’m doing a documentary called What’s With Weight? What’s happening to it, why are we having problems with it? My 1 ingredient pantry is just herbs and spices and nuts and seeds and cacao and salts and sugars. I’m not against sugar. We needed sugar to survive, we needed carbohydrates to [00:16:00] survive, but if I have somebody in an emergency situation and nutritionally, I have to make drastic changes there.

Let’s just talk about the common man or woman out there that just wants to improve their health. Number 1, become educated, know what they’re doing to your food. Number 2, clean out your pantry and bit by bit, swap different ingredients for high quality ones. In my industry, in my foods, I call them faucet foods. They are the foods that are organic, sustainable, ethical and you can trust me because if it’s not in my pantry, it’s not on my warehouse and I’m pointing out there because my warehouse is out there.

I don’t put a food in because I know it’s going to make money. I put a food in because I want it in my pantry and I want the best and I learn. When I go looking for a food, sometimes it takes me years to find a food. When I go looking, I go like, “Let’s take that.” This is one that we’ve just brought into our foods. Do you know that they pollinate dates with the pollen, so they have to get the pollen, but they add wheat to it to distribute it over the trees so that they pollinate; so that they don’t have to hand pollinate each one. They just do a blanket spray of wheat and pollen.

A lot of celiacs can’t eat dates these days because of what’s happening. This is where we start to learn, when we go looking for food. Another one we bought out recently, we bought out camu camu a couple of years ago. The people that we were buying the camu camu on said, “Well, why don’t you put it in a capsule and we’ll send you the ingredients of the capsule?” They send me the ingredients of the capsule which they said is a gelatin capsule and I read the ingredients and I went, “You’re serious? There’s probably glycol in here?”
It’s like, “Probably glycol has been taken out of medications in the USA because it causes liver and kidney and kidney damage [00:18:00] and you’re putting a perfectly beautiful food into that?” These are the things that I learn and every food that I have purchased to go into my kitchen, to then give to my family and friends and then to a community, is thoroughly investigated. If it doesn’t match up to what I want, then it doesn’t go into our food supply.

Guy Lawrence: It’s so scary. You have to take quick responsibility in your hands and move forward and it’s time consuming, that’s the thing. It made me think about the posts we put up, Stu, last night on Facebook. We put a photograph up and it’s the new health star ratings, I think from the government.

Cyndi O’Meara: Oh, do you want to just shoot me now?
Guy Lawrence: No. We put a photo of them. We had the organic coconut oil at .5 out of 5 and the Up and Go Breakfast, Liquid Breakfast was 4.5 out of 5. It was good to see everyone was just absolutely disgusted last night, so people are savvy too. Again, I guess it’s our audience listening that are already onto it. There are people out there sadly, they’re …
Stuart Cooke: I think really one of the take-home messages must be that … And we always talk about eat like our grandparents used to eat. It’s simple whole food ingredients because they are going to be, you would think, less altered and less processed and products. I think as a general step, if you can move towards the whole food items and eat less processed food, then you’ve got to be on the right track.

Again, I was interested Cyndi, especially your changing habits, we are by our very nature, creatures of habit. We’re very habitual and how can we change our habits when we’re used to getting up in the morning, spending 2 minutes pouring in our cereal at breakfast time. Because we know that even … People out there are still smoking. They know what cigarettes do to our health but it’s so engrained in their daily habits [00:20:00] that they can’t get out of it.

A lot of our friends know the right thing to do but they’re creatures of habits and they just don’t … So how can we tackle the habitual side of things?

Cyndi O’Meara: We’re not going to change everybody, that’s what I’ve learnt but you can change the people who are willing to make a change. People that are willing to make the change are people in crisis. That will be number 1. They’re in such a crisis that if they don’t make a change, then they’re not going to be able to get up in the morning to even pour their breakfast cereal. The other people that make the change, and these are the ones that I love, I love this group of people out there, and they’re mothers who have sick children.
Because of the choices that they have made perhaps or the choices that the food industry have made for them or what our governments are making for us as far as the amount of chemicals that are being sprayed on our sports fields, on our playgrounds. Mothers will move mountains to save their children. I see it over and over again and you know what? They’re the ones that I look out and I go, “I can help you,” but if I have somebody who’s smoking and doesn’t want to give up smoking, I just go, “Well, there’s nothing I can do for you.”

Let me give you a really good example. I swim with a very intelligent man. He’s a emergency care medical doctor. He has an autoimmune disease and when I met him a year ago, I said to him, “You know there’s a lot we can do with nutrition and autoimmunity now.” Now, he’s in crisis by the way guys, he’s not … He’s about to have another hip replacement, it’s not good what’s happening but he’s an intelligent, amazing man.
I gave him Terry Wahls book, The Wahls Protocol because I think, “Medical doctor, he’ll relate,” so he reads it and I said, “What are you thinking?” He’s at page 70 at this point and he goes, “Oh, it’s not a priority Cyndi. [00:22:00] I haven’t finished the whole book.” Okay, so I go, “Oh okay, okay, cool, cool, cool.” Then he gets to about 140, page 140 and I say to him, “So what are you thinking,” and he goes, “I’m not giving up ice cream.”

Guy Lawrence: Wow. Yeah, right.

Stuart Cooke: Yeah.

Cyndi O’Meara: Then I spoke to him the other day and I said to him, “You know, and I noticed you’re limping.” He goes, “Yeah, bad engineering.”
Stuart Cooke: Yeah, it’s very, very tricky and you … [crosstalk 00:22:27] trigger foods and they just don’t want to … They don’t want to let them go and often times, it’s the trigger foods that are really holding people back.

Cyndi O’Meara: Yeah.

Guy Lawrence: His pain isn’t great enough yet, that’s the problem.

Cyndi O’Meara: I don’t know how it’s not great enough. I text him last night because we swim together and we were going to do ins and outs this morning at 6am. I text him, I said, “Are we doing ins and outs? You’re bringing Bonny?” Bonny is our buoy that we swim out to and he went, “Oh, my hip was really bad.” Now for him to miss swimming and to miss coffee with our group of friends, it’s not something that he likes to do.
I don’t know what else I can say to him. He’s not somebody I’m going to change I don’t think so I have to work on the people that want to change. They will change their habits. You don’t have to hit them over the head. They’re going, “What’s my next step? What do I need to do next?” For the people who are listening out there that are not in crisis or are not a mom, then it’s a step by step process.

Educate yourself on what breakfast cereals are doing to your body, educate yourself on how they make breakfast cereals and the way of excreting it is no longer the way Kellogg’s did it back in the 20s and 30s. It’s very different. They had vitamins and minerals. One, you can pull out with a magnet called iron. I’m not sure you’re meant to do that with the food that we eat but I’ve actually tried that with carrot and green beans and things like that, but I can’t seem to be able to get it out with a magnet but I can with the breakfast cereal.

They make the B1 from acetone. Who [00:24:00] makes vitamin B1 from acetone? You just have to become educated. You have to understand what they’re doing and we think because it’s fortified, it’s a good thing. To me, if I see anything fortified, I do not touch it because I don’t know how they’ve made the supplement or the fortification. Naan bread is folic acid and iodine, must be fortified with those 2.

Well folic acid, your body has to convert to folate. It’s synthetically made and iodine is mined out of a mine out of Japan, comes to Australia in these big barrels and on it, says, “Warning, dangerous to your eyes, to your skin, to this.” Yes, it’s in great amounts but-
Guy Lawrence: Could just explain what fortified is and why they do it as well just for any listeners that might not be familiar?

Cyndi O’Meara: Okay, so back in the 1930s, 1940s after the depression and the war, they recognized that there was some mineral deficiencies and vitamin deficiencies, so with pellagra and beriberi and diseases like this. They thought if they added that to the flour, then they could help, so it was for diseases. Now, I just think it’s something that we’ve always done so let’s continue to do it. We’re not using probably the vitamins that we used back in the 20s and 30s and 40s.

We’re using something that chemistry has figured out how to replicate nature, so they think. They fortify it with vitamins, with minerals, mainly just vitamins and minerals are fortified [inaudible 00:25:37]. Then they think that the population is eating breakfast cereals or drinking milk so they might fortify it with vitamin D but where is that vitamin D coming from?

It’s something that we’ve been doing for a long time but it was first for actual diseases. Now, it’s just, “Well, we’ll just throw it in because it’s no longer in the food.” There’s nothing in white flour anymore. It’s completely [00:26:00] gone and it’s a destitute food and so they go, “Oh, well put nice in and iodine in, [inaudible 00:26:07] and thiamine and we’ll throw some iron in there,” and so they throw everything out then they go, “Oh, we’ll just replace it now.”

Stuart Cooke: A marketer’s dream as well of course because you’ve got these beautiful slogans on the front of the packets that tell you how helpful these products are and we’re drawn to this kind of stuff.

Cyndi O’Meara: Yeah, and there’s a whole aisle dedicated to the stuff.

Stuart Cooke: Yeah.

Cyndi O’Meara: Seriously? Who eats that stuff? Really?
Stuart Cooke: You see these foods now slowly moving away from the cereal aisles into the … What used to be very small health food aisles which very few people used to ponder. Now of course, they’re infiltrating.

Cyndi O’Meara: Oh. You’re going to love this, so I went to the health food aisle just recently and I took a photo of one food in there and it was the gluten free food. Let me just see, so I’ve got my phone so I’m just going to see if I can get it. Okay, so here we go. This is the original Freelicious Cracker. Okay, so it’s made up of maize starch, rice flour, organic palm oil thickener (1422). I think that comes from wheat actually, so it’s gluten free anyway, egg white not egg, and you know why?

Because they take the yolk out for other things, I don’t want to spoil that with egg yolk, it’s too expensive. Pregelatinized rice flour, emulsifier (lecithin from sunflower), sugar, salt, thickener (guar gum), raising agents (sodium bicarbonate, ammonium, hydrogen bicarbonate), dextrose, natural flavor, rosemary extract which we know is BHA and BHT. I find it hysterical, I really do. I’m just going through them. Here’s another one.
This is in the health food aisle. [00:28:00] This one is … I don’t even know what this one was. Oh, this is … It’s a cookie, so gluten free flour, tapioca starch, starch, it’s not even tapioca. In my new Changing Habits, Changing Lives, I talk about starch and how they make it, rice flour, potato starch, it’s not potato flour, it’s potato starch, modified tapioca starch, dextrose, thickeners (466464), emulsifier (471), vegetable gums … Do you want me to keep going? It’s just goes line after line.

Guy Lawrence: Yeah.

Cyndi O’Meara: Natural color, flavor, preservative … This is in the health food aisle and there’s another flavor and then there’s another flavor. I mean we’re duped.

Stuart Cooke: We’re duped.

Cyndi O’Meara: We’re duped, quite [inaudible 00:28:45] we’re duped.

Stuart Cooke: It’s a marketers dream because essentially, it’s just a problem. How can we make this Frankenfood look so beautifully healthy? Of course they’ve got a team of people, “Well, that’s easy. Leave it to us.” I’ve been a graphic designer for 25 years and if I really wanted to, I could do that. I could come up with the slogans and the logos and the beautiful colors that depict the farmer carrying the basket and it’s all they think about I guess.

Guy Lawrence: Yeah, that’s all they care about.

Stuart Cooke: It’s just a joke.

Cyndi O’Meara: There’s an old movie and my dad used to tell me about it. He’s a really, very wise 87 year old. Very healthy, takes the occasional medication so he’s not on [inaudible 00:29:25], lives by himself, still adjusts as a character, he’s amazing. He said to me, “There was an old movie out called The Piano Man and it was about a man who comes into town that creates a problem and then he has the solution to the problem.” What I find is that we are creating problems all the time and then finding the solution.

Do we really have the problem in the first place? The first problem they had was salt, it causes hypertension. Salt was taken out of everything, everything was low salt. Second thing was fat’s a problem. Was it really a problem? Not really but anyway, fat was a problem, everything went low [00:30:00] fat. Then we found trans fats and then now the industry is saying, “Oh, trans fats are bad,” makes me laugh.

Since 1978, we’ve known trans fats were bad but it was only 2007 when the Heart Foundation went, “Ooh, trans fats are a problem guys. We’d better stop … We’d better stop advocating it.” Then fats became a problem, everything went low fat. They found a solution to the problem we really never had and now sugar and carbohydrates are a problem.

Stuart Cooke: That’s right.

Cyndi O’Meara: The ketogenic diet was a diet that we had throughout evolution in order to survive a bad summer or a bad growing season where there was no sugar available and only lean meats because the cows didn’t have anything to eat. They were really skinny and they had lean meats. Sugar was there to tell the human body that it’s a great season, we can have babies.

All the tests on ketogenic diets are done on men, not women. Women go into infertility, intimate infertility, not permanent but intimate infertility in the ketogenic diet because that was the way nature intended us to survive as human beings. Who needs a pregnant woman when there’s no food available in the winter? She would die, she would not survive and neither would the baby.

I don’t have a problem with ketogenic diet but people have to realize that the ketogenic diet is actually a survival diet for evolution. It wasn’t something that we lived on for years and years. We lived on it periodically in order to survive so that we could use ketones, not sugar because sugar wasn’t available, but we could use those ketones. If sugar never came, then we would just live on those ketones although we would be fat burners, not sugar burners and as a result, we [00:32:00] wouldn’t lay down fat.

As a result, lactone wouldn’t be increased in our body which is the master hormone to say, “Hey, let’s have some fun. We can have a baby.” The ketogenic diet is brilliant for epilepsy, for Alzheimer’s, for … We’ve realized the importance of the ketogenic diet for certain populations.

Guy Lawrence: Yeah, for when they’re in crisis a lot of time.

Cyndi O’Meara: Yeah.

Stuart Cooke: It’s interesting as well because people are … We’re very much now in the environment where people are crashing themselves with exercise and they’re pulling the carbohydrates out of their diet and you are seeing hormonal issues, especially with females as well where they’re skipping periods and just things are crashing for them. It’s a very good point.

Cyndi O’Meara: Yeah. It’s natural, it’s what the body has to do. It doesn’t know it’s living in 2015. It could be living in BC, long BC because genetically … Like the Paleo all talk about this, they all go, “Well, we haven’t adapted in 40,000 years you know? We adapted 1.5 million years ago and we haven’t adapted in 40,000 years.” Genetically, we don’t have to adapt. What has to adapt is our microbiome.

It can adapt every day to your different food choices if you don’t destroy it. Yeah, I just find that … Let’s just get back to normal eating. Let’s just get back to the way we used to eat. Just don’t think that there’s a panaceum like a macro-nutrient out there such as protein, fats or sugar that is your issue. What your issue is is that we’re in a state right now where our children are getting sicker, even adults are getting sicker.

I don’t know, and I’ve interviewed 14 people [00:34:00] about this and the question was, “Have we gone past the point of no return? Is our microbiome so destroyed that we have no hope of getting past this where our kids can’t even drink mother’s milk? Are we at that point?” Half of them said, “No, I don’t think so Cyndi. We have a resilience, we can change.” The other half were very, very like, “Not sure, not sure if we can get out of this.”

This all started in the 1930s when arsenic was starting to be sprayed on the cornfields in US, let’s say Iowa, USA. That was to destroy a grasshopper plague that was decimating the corn and the wheat in the Midwest. The use of chemicals after World War 2 such as DDT, were then sprayed on the corn fields and the wheat fields. Whenever, I think it was Jane Goodall, said, “Whoever thought that it was okay to grow food with poison?”

My grandmother’s from the cornfields of Iowa and I look at … She lived into her 90s, so my mother was born in 1937 when they were starting to spray arsenic. My sister was born when they were still spraying DDT in the 50s and both my mother and my sister have passed away. My sister got an autoimmune disease at 25, my mom got lung cancer, and never smoked a day in her life, in her 60s.

I look at the destruction of the microbiome through each successive generation. I was fortunate that I was born in Australia and my father was a New Zealander and my brother was born in Australia. The 3 of us seems to have really done well as opposed to what was happening back there. I think [00:36:00] what we could have done 30 years ago when I first started nutrition was just get people off a junk food diet on a real food diet, worked. These days, it’s not working as well and in the last 5 years, I’ve just noticed a huge crisis. I think-

Guy Lawrence: It’s like we’ve gone and messed up almost every aspect there is to be messed up and it’s gotten us in a whole world of trouble and yeah, is the task can we turn it around and actually, going forward for the next generation? I mean I still think the most proactive thing you can do is vote with the money you spend on your food every week and your shopping pool and actually start supporting the small businesses, the local farmers and actually stop buying anything that’s produced on a mass scale too. I don’t know how else.

Stuart Cooke: That’s very tricky because we don’t have the money to shop organic, especially those with large families as well. We have to try and do the best we can so it’s a really delicate balance.

Cyndi O’Meara: Look at this, and it’s about priority also. It is about priority, so I don’t know if you’ve seen the movie Homegrown.

Stuart Cooke: Yes.

Cyndi O’Meara: Yeah, it’s brilliant. It’s about this guy who lives in LA and he has basically grown … His whole land is just growing food and he’s got goats and chickens and everything in there and this is the way we used to do it. My grandfather had a garden. My grandfather had 11 children. From his garden, he fed those 11 children in Iowa, USA. My grandmother would get all the produce in the summer.

It grew like mad, it was humid, got all the produce and she would ferment or she would can or bottle [inaudible 00:37:44] and because they had a basement, everything went to the basement. In the winter, when the snow was on the ground and the ground was frozen, they lived off that so [crosstalk 00:37:54]-

Stuart Cooke: Totally, and I remember my grandparents had a garden or an allotment estate.

Guy Lawrence: Allotment, yeah [00:38:00].

Stuart Cooke: My parents, we had potatoes and beans and berries, blackberries down at the bottom of the garden and grew Braeburn apples and almost everyone had a hot house for the tomatoes as well because it gets cold in England. Yeah, that’s where we come from and now of course, it would be crazy. Grow my own vegetables? I could just purchase them.

Cyndi O’Meara: Well, you saw Michelle Bridges, she thinks we’re all freaks.

Stuart Cooke: Yeah.

Guy Lawrence: Yeah.

Cyndi O’Meara: You know, seriously? That’s the attitude that we’re up against when people like us that are talking this way. There’s a town in England that’s an edible town. Have you heard of it?

Guy Lawrence: No.

Stuart Cooke: No, I haven’t.

Cyndi O’Meara: Yeah. It’s called the edible town and about 8 years ago, this woman, Pam Warhurst, just went … Didn’t have a committee, didn’t care about what the council thought, we just started to plant trees that would produce food. Now, it’s very famous and it’s called the edible town and you can watch it on the TED video, ted.com and just look up edible town, Pam Warhurst and watch it. It’s just … I get goose bumps, just thinking … Yeah.

Stuart Cooke: Yeah, and it’s just all doable as well. That’s the thing. we have the conditions to grow our own food and it doesn’t have to be costly, it just has to grab a little bit of our time and we can do it. I’ve got a question for you. Now, you’re almost the ultimate food detective and I heard a great phrase and I think it came from Sarah Wilson where, “We can’t unlearn what we’ve learned.”

You know all of this stuff and you’re a super sleuth where ingredients are concerned. Do you have any nutritional no-nos, so foods that you simply will not consume if you’re out and about and you’re at dinner parties or barbecues or in a restaurant? What foods would you avoid at all costs?

Cyndi O’Meara: How much time do we have? [00:40:00]

Stuart Cooke: About 20 seconds.

Cyndi O’Meara: I think that answers your question. I have a lot of no-nos, a lot and I like going to restaurants that I know the chefs will feed me single ingredient foods and I do travel by the way. Then when I travel, I look up … Pete Evans taught me this. He says, “Don’t look for the best restaurant, look for the philosophy of the chef,” and so that’s what I do. If I’m going to go somewhere and I don’t know a restaurant or something like that, I’ll … Look, people hate me.

I woke into a restaurant and I’ll ask questions and I’ll walk out if it’s not what I want. Yeah, Pete taught me that. Pete just said, “Find the philosophy of the chef and if they are a chef that is not a gastro-” what do they call it? Gastron … Whatever, the ones that use chemicals, those ones which you can pay $1,000 a head to go to these restaurants, I’ve seen them. I’m really [inaudible 00:41:02] figured that one, I’ll just go to a place down the road that just does meat and veggie for me.

I have a lot of non-negotiables and they’re all basically additives, preservatives, flavorings, margarines, hydro generated vegetable oil, interesterified fats, [inaudible 00:41:19] fats, homogenized milk, some pasteurized milks, skim trim, [red shape 00:41:23]. Would you like me to go on with fine foods?

Stuart Cooke: I think we’ll stop you there, that’s all.

Guy Lawrence: The scary thing is is that I know people mostly dieters are consuming them foods.

Cyndi O’Meara: I don’t know what’s better.

Guy Lawrence: You know?

Cyndi O’Meara: I want to live the best life I can. I want to be energetic. When my grandchildren come, I want to be on the floor with them. That-

Stuart Cooke: No, that’s exactly right. Yeah, and it’s about being the best version of yourself. We’ve got time on the planet, let’s try and make the most of it.

Guy Lawrence: 100% and it’s nice waking up in the morning feeling [00:42:00] good and ready to bring on the day. Yeah, I constantly think about it because I made the changes.

Cyndi O’Meara: I can hardly wait [inaudible 00:42:08].

Guy Lawrence: Yeah, I probably-

Cyndi O’Meara: I can hardly wait [inaudible 00:42:09].

Cyndi O’Meara: I can hardly wait to get up in the morning. It’s just like … I’m going, “Let me go to bed so I can get up in the morning,” because then I get to go for my swim and I get to enjoy the sunrise or … And people don’t live like that. They can’t get up out of bed, they’re tired, they drag themselves around. It’s so sad and most people have just got these blinkers on and they probably think, “Oh my God! She must live such a boring life, you know? She has these non-negotiables. Oh, no. I don’t know, far from it.”

Guy Lawrence: They’re missing out. With all that in mind, I can bring in another aspect that we haven’t spoken about yet and be interested to get your views on it is emotional stress and how much that affects our general health. What’s your take on that because-?

Cyndi O’Meara: Yeah, food’s just part of it. I love that and my dad is the ultimate chiropractor, a chiropractor who will fix everything. That’s his belief whereas my [inaudible 00:43:14] is that we have to look back to our cultures and traditions. We have to look at what our evolutionary body needs. Most people are in the sympathetic dominance. They are constantly in fight or flight.

They never have a downtime. They’re [melons 00:43:33] are always going, they’re emotional bankrupt and I think when you are aware of this and you’re aware of certain things that are happening in your body and you know you’re in sympathetic dominance, you need to back off. Many people are hunched over, so they’re hunched over ready to fight or flee. They’re hunched all the time on our computers. I guess it’s really important [00:44:00] to sit up.

We have constant life sources, so there was a time when we had [inaudible 00:44:07], draw away all your life sources that no computers or phones or anything like that. Have some downtime. Who needs a TV these days? Really, TV is boring. I think that there were a lot of other things that were involved in sympathetic dominance and if we can calm all of that down and know how to calm it down and not be in that fight or flight, and doing things for our evolutionary bodies such as sleep and movement and relationships and connections and face to face.

Here we are, I know I’m seeing you on a screen but it’s so much nicer to be around somebody and that’s really important, that face connection because that’s how we lived as hunter gatherers and agriculturists. I actually look at the hunter gatherer, the agriculturalist, the pastoralist, the herder and I look at the life that they lived and we are so lucky that we can glimpse into these people that are still living traditional lives such the Kyrgyz of Pamir, up on the Afghanistan belt, they live at 14,000 feet.

The Hadzas, the Himbas, the Hunzas, the Dani of Papua New Guinea, there are people that are living this way and we can get a glimpse into how they have survived, so emotion is a big part of it. We look at our whole life as opposed to … And we live vitalistically as opposed to mechanistically where we just look at diet or we just look at movement or we just look at sleep patterns so yeah.

Stuart Cooke: Yeah

Guy Lawrence: What-

Stuart Cooke: You mentioned holistically as well, so we’ve spoken about diet and we’ve spoken about stress, [00:46:00] so movement. What do you do? What do you do for exercise?

Cyndi O’Meara: I’m not your go-out-and-run-100-miles. It just bores me to tears. I have a girlfriend who is the 24 hour marathon champion, and don’t’ get that at all, but then she doesn’t get what I do and I love to swim. I ocean swim so-

Guy Lawrence: Yeah, that’s us too.

Cyndi O’Meara: Yeah, I just get into the ocean every day. I come down to Sydney and I swim with the bold and the beautiful. I’ll go down and I’ll swim the crew in Tokeh if I’m down there. Up here, I swim at the Mooloolaba Beach Bums, so swimming is really important. I have a desk, I’m sitting at the moment, I have a desk that rises so I can stand and work. My belief is that we need to be on the move all the time.

We did that as hunter gatherers, agriculturalists and herders, so to get up and down on your desk, to stand up on your desk, get a treadmill. I was listening to Ben Greenfield recently, I don’t know if you follow Ben Greenfield?

Guy Lawrence: [crosstalk 00:47:08] Yeah, I’m aware of Ben.

Cyndi O’Meara: Yeah, so Ben was talking about the Spartan Race and how he trains for the Spartan Race. He’s whole thing is stay moving all day long and then he [inaudible 00:47:20] 30 min intensive. He says that’s how he trains for the Spartan Race which worse than the Iron Man Race and I went, “You know, I’m a person that does that.” I do intensive sometime and then I’ll just move most of the day.

I find that I’m probably fitter than most 30 year olds without having to try. I can run 5k without even training for a 5k race. I’ll just go run it and I think we believe that exercise is something that we should take our time out to do but we don’t think it’s okay to take time out for hunting for foods, gathering [00:48:00] our foods, cooking our foods. Michelle Bridges did it perfectly on that weekend that she did the worst for a part of her life.
She believes that exercise is something that we have to take time out to do, but we can just throw a plastic container full of yeast extract and other things in the microwave, press the button and we’re all cool. To me, that’s the biggest myth of … It’s just [biggest 00:48:33]

Guy Lawrence: Yeah.

Stuart Cooke: No, and it is about … There’s a disconnect between how we used to be as kids and how we’re conditioned now because I’ve got 3 young girls and I was watching them-

Cyndi O’Meara: Lucky you.

Stuart Cooke: We’ve got a busy household. These girls, they don’t stop, like they don’t stop. I was innately aware the other day. I was thinking, “You 3 really don’t stop,” and they’re wandering up and down doing hand stands, they’re playing on the floor, they’re lying down. Yesterday, we went to Bronte Park and they said, “Dad, come and take us to the park and come and play with us.”

I thought, “Well, I’m going to do everything that you do for an hour,” so before we hopped in the pool for a swim, I just said, “Right, what should we do.” We were on the monkey bars, we were climbing, we were on the roundabouts, we were racing up and down and today, I feel like I have been worked. It’s just one of those things. We didn’t lift any weights, it wasn’t … No treadmill, it wasn’t exercise, it was just play and it is that deconditioning where we used to just run and be free.

Now, we’re kind of … Like you said, we’re hunched and we’re sitting and we’re immobile but we have to make time for our treadmill session. It’s just let’s get back to where we were and just remember that we can move and we can … We don’t have to be sore if we lay on the ground [00:50:00] because we’re just deconditioned to it. It’s just a mindset I think, isn’t it? [crosstalk 00:50:06]

Cyndi O’Meara: Yeah, and I think it’s awareness because we were not doing this that long ago. It’s only probably in the last 4 decades that we have completely gone off our evolutionary path and most people don’t even realize it’s happened. They think it’s okay to sit in front of the television for 4 hours. They think that you get in your car and you drive to the local store or that you shouldn’t go barefoot because you get parasites.

I’m barefoot until I come to work. I’m barefoot to the beach, coming back from the beach, to the coffee shop. Like all the guys go, “We are all [inaudible 00:50:41] for [inaudible 00:50:42]. We are feeling so sorry for you.” I just think we’ve lost that … I think we have to become aware, become educated and start to play again. I bought a farm and I went up to the farm this weekend to work because I had to finish the 5 hour edit on my documentary.
I’m trying to get it down to an hour and a half. I said to everyone, “I’m going to the farm to work.” “Oh, we’re coming to,” got no work done, no work done whatsoever because it was storm and it was raining. We wanted to go down the bottom of the farm and see the waterfalls. We’re trekking around the farm and there’s leaches everywhere but I noticed my-

Stuart Cooke: Yeah, it’s just fun.

Cyndi O’Meara: It’s just fun. I noticed my son and his girlfriend just throwing each other around the place and I went, “Girls and boys don’t do that anymore.” I noticed that beautiful play that they were doing and tickling each other and I don’t know. I don’t see that anymore and it’s really cool to get them back into nature, into the mud and into the playground at Bronte Park, you know?

Stuart Cooke: Absolutely.

Guy Lawrence: Yeah. I’m aware of the time but I will add-

Cyndi O’Meara: Sorry Guy.

Guy Lawrence: No, that’s cool [00:52:00]. It’s awesome because I was listening to your podcast and how you homeschooled your kids and you all went round Australia in a camper van, is that true?

Cyndi O’Meara: Yeah, we did.

Guy Lawrence: That’s just awesome. I got so much inspiration from that. I’m like, “That’s something I’d love to do,” yeah.

Cyndi O’Meara: It was the best years because we homeschooled the children. I didn’t have to get up pluck their hair, put their school uniform on, make sure they had their lunch. They would get up at 6 in the morning and work for 3 hours knowing at 9:00, we could play. They would get up and do it themselves. These were 6 year olds, 9 years olds and 11 year olds, that’s how old they were.

We’re about to leave, the 5 of us and the girlfriends now and the … Your old [inaudible 00:52:44], we’re about to leave for a 4 week skiing vacation just because we go, “Let’s go play. Let’s go and play.” We ice skate, we ski, we trek, we do snow angels, we do road trips. People just don’t do holidays like that. They go to the islands and they sit in the sun. I couldn’t think of anything … Although hiking in the sun … But just, yeah.
I know I could go on and on but I’m not happy that I have inspired some people to go, “Hey, maybe I’m not aware of my body and what’s happening and what foods I should be eating and that I should ground by going barefoot.” I’m not the hippy, I was … You think you’re the hippy but look at me. I dress well.

Stuart Cooke: Yeah, exactly, straight from Nimbin.

Cyndi O’Meara: You think?

Stuart Cooke: Like you said, it’s holistic so in order to be able to do all these wonderful things in play, you have to have the energy for that and in order to get the energy for that, you really do have to eat the foods that provide you the energy and you have to get the sleep that, again, affords your body to rest and recuperate to give you the energy to do all these wonderful things. It’s holistic so yeah, absolutely. [00:54:00]

Guy Lawrence: Brilliant. It’s a brilliant message Cyndi, absolutely.

Cyndi O’Meara: Thank you.

Guy Lawrence: Now, we’ve got 2 wrap up questions we ask everyone on the podcast so I thought I’d get into them. The first one is could you tell us what you ate yesterday just to give people an idea or even this morning for breakfast if you’ve had breakfast?

Cyndi O’Meara: Okay. Let me do yesterday’s breakfast because everybody was at the farm. I cooked up, so I laid down lettuce, avocado, tomato, I had made up some pesto and I had just made a tomato chutney, so I laid that out on a plate. Then I fried up some sage, so I had some fresh sage so I fried that up in butter, put that on the plate then I had some leftover pumpkin from the night before so I put some pumpkin. I heated it up and put that on the plate and then I scrambled up some egg with some parsley and put that on the plate.

That was breakfast and then I went to a friend’s place who lives off the grid and is very alternate. I had a late breakfast and for dinner, I had … He made a paella. He’s a medical doctor, a GP, integrative medical doctor. He’s very Keto and Paleo but he made me a paella with rice. I’m like, “Huh, that’s amazing,” and that was with all sorts of sea foods. That was my meal yesterday and I’m not about how much I can eat.

I’m about how little I can eat and still feel amazing. I think to say I need to increase my metabolism so I can eat more, I just think we’re at the wrong end. I would rather eat less and live longer eating more than eating more in a day. I look at sometimes what I eat in a day and it might be just [tart eggs 00:55:48]. I might just feel like tart egg.

Guy Lawrence: Yeah, you’re just tuned in and listen to your body and if you’re hungry, you eat and if you’re not, you don’t.

Cyndi O’Meara: Yeah.

Guy Lawrence: Fantastic. The last question, what’s the best piece of advice you’ve ever been given? [00:56:00]

Cyndi O’Meara: When I was 19, I was working for my dad in Bendigo, Victoria as a chiropractic assistant. This lady from Colorado came to me. She was a chiropractor’s wife, oh, and I think she was a chiropractor as well. They were coming and they were … She was … I don’t know where I was but I remember her saying this to me, “You’re a smart girl. What are you doing in a town like this doing nothing with your life?”
She went back to Colorado, showed me where I could ski and the university I needed to go to which was in Boulder and she changed my life. I don’t know where I would be if I didn’t have her make that comment to me. That was a defining moment in my life, very … Yeah. I’m still in touch with her, Katie Felicia was her name and she works in Colorado Springs and I saw her a couple of years ago. Yeah, that was probably it.

Stuart Cooke: Fantastic.

Guy Lawrence: Fantastic, yeah. Somebody give you a little budge and it all changes.
Cyndi O’Meara: Yeah.

Guy Lawrence: Awesome, and for anyone listening to this, where would be the best place to go to get more of you Cyndi?

Cyndi O’Meara: Just changing habits dot com dot au is my website and there’s everything in there, how you get on Instagram and how you get on Facebook, how you get on Twitter feeds, how to get to the education, what foods I have, my podcasts because we do podcasts. We’ve been going 2½ years now called Up For a Chat. Yeah, it’s all there so [crosstalk 00:57:40].

Guy Lawrence: Perfect. We’ll lead to it all anyway. You mentioned a documentary. When will that be out?

Cyndi O’Meara: That will be out late March next year, so we’ve done all the filming for it. We’re not just in the editing stages and the storytelling and the story, I think it will get a lot of people thinking really about what they’re doing. That’s my [00:58:00] aim, so it’s called What’s With Weight? We have all have a website called What’s With Weight but that’s not up and running yet. That will be the end of March. Get on my feeds and I will tell you what’s happening.

Guy Lawrence: Keep everyone posted, yeah.

Cyndi O’Meara: Yeah. I’ll keep everyone posted including you guys.

Guy Lawrence: Fantastic. Yeah, let us know.

Stuart Cooke: Please do.

Cyndi O’Meara: Yeah.

Guy Lawrence: For sure. If we can help, we will absolutely.

Cyndi O’Meara: Thank you, appreciate it.

Guy Lawrence: Well, that’s it. Thank you very much for coming on the show Cyndi. That was awesome.

Cyndi O’Meara: Thank you.

Guy Lawrence: Really appreciate it.

Stuart Cooke: Yap. Take care and we hope to hook up with you in person outside of the cyber world very soon.

Top Sleep Hacks: How to Manufacture the Best Nights Sleep


Watch above or listen to the full episode on your iPhone HERE.

Struggling to get a good nights sleep? Then this podcast is for you! Join us as Stu & Guy delve into the world of sleep and what top tips and hacks you can do today to begin to get the restorative sleep many people crave.

Over the past few years, Stu has been on a mission to get to the bottom of why his sleeping patterns were shot. After much research and N = 1 self experimentation he’s happy to say he’s hacked it. This podcast is about all those discoveries and how you can implement them into your life today.

For more articles on sleep, type in the word ‘sleep’ into the search field at the top right side of the page.

Listen Below:

In This Episode:

downloaditunesListen to Stitcher

    • Understanding what kind of sleeper are you
    • Why your room could be effecting your sleep patterns
    • Why you should reduce any blue light from electronic devices in the evening
    • What habits we do daily that work
    • Why eating before bed can be a good thing
    • Our thoughts on a glass of wine before bed
    • And much much more…

Leave a Comment

Full Transcript

Guy :Hi. This is Guy Lawrence of 180 Nutrition and welcome to today’s health sessions. Today, I’m joined with Stuart Cooke only. Stu, how are you?

Stu:Good. How are you?

Guy :I’m excellent. All the better for seeing you as always, mate.

Stu:Thank you.

Guy :I just put on a podcast a couple of episodes ago that the fact that we do two episodes a month. We interview awesome guests and bring them on so we can share that information with you as we interrogate them. What we’ve been discussing and what we want to do is bring in one more episode a month and discuss a topic that we feel we’ve learned along the way when interviewing all these awesome people and also like a Q and A style as well. If you do have questions for future podcasts, feel free to e-mail us through the website. Still, I’m going to pay you a major compliment now. Milk it. It doesn’t happen too often.

Stu:What do you say it doesn’t happen too often? It doesn’t happen at all. I’m ready. I’m sitting down. I mean that’s all I could do.

Guy :Ultimately, today’s topic is going to be on sleep, on getting a good night’s sleep and I think with all the guests that we have interviewed and everything that we’ve learned over the years, I still think that you’re probably one of the best qualified people to actually speak about this topic on the podcast. Now, think about that for a moment. For me to actually-

Stu:That’s a buildup mate. That is a buildup. Yeah, I hope I don’t disappoint. We’ve learned heaps along the way but, for me, self-experimentation and dabbling in all of these different avenues is the way that I have found that impacts the …

Guy :Exactly. N=1, right? I can vouch because I had to work with you when you weren’t getting much sleep. It was pretty painful but now, you’ve, I think, cracked the code to a degree especially on yourself. Let’s get into it. The first thing I want to …

Stu:I’m going to stop you right there.

Guy :Right. Go on then.

Stu:Before we [00:02:00] start, I’d just like to tell you that it’s a hot day in Sydney and I’m recording this podcast from home. It’s 10:20 in the morning. It’s already 35 degrees and I’m sitting in a sunroom. If I start to sweat, it’s not because of the questions. It’s because I’m very hot and sticky.

Guy :Or if you pass out.

Stu:Or if I pass out, yeah. It’s not because I’m tired. It’s not because I didn’t get a good night’s sleep. It’s because it is hot.

Guy :It is. I’ve just turned the fan off so it’s not going to affect the microphone.

Stu:It was noisy before, yeah. It’s all good.

Guy :I’m in the same boat but that’s okay. All right. First question to raise, mate, is sleep. How important do you think it is in everything else that we discuss on the health spectrum?

Stu:Personally, I would go as far to say that I think it’s the most important facet of our health. When we give our workshops and our clean-eating programs, we talk of health as pillars. You’ve got nutrition, exercise and mindset but sleep is the biggest pillar of all. It holds everything up. Without sleep, it almost doesn’t matter what you’re eating. It doesn’t matter how you’re exercising because you’re not accessing the recovery and restorative processes that happen overnight when we can rest, repair and wake up feeling energized and ready to go. Without sleep, we really, really do start to crumble.

Guy :Yeah, it is vital. The words hormonal and metabolism disruption spring to mind. That is a sentence I’ve pulled out to get ready for today. The other thing I want to mention is, because I’ve been writing a future post and I know this doesn’t apply to you but it will apply to many people especially if they’re just trying to lose a little bit of weight, that lack of sleep is a really good way to inhibit weight loss [00:04:00] essentially.

Stu:Totally.

Guy :The questions we get all the time are, “How come I’m doing everything and I still can’t lose weight?” One thing a lot of people don’t look at is the quality of their sleep.

Stu:That’s right. Overall, from a health perspective, we want to reduce inflammation. I mean that’s the number thing that we want to try and reduce from a health perspective. If you’re not sleeping, you’re not repairing. You are not going to be reducing your inflammation. It’s just not. You’re going to feel crappy. You’re going to feel lethargic. Your mind doesn’t work quickly. You’re memory will go to pot, skin health, everything.

Guy :The next thing I want to raise, mate, which I know you’re big on is the different types of sleepers because there’s different problems with the quality of the sleep that you could have. I think they’re good to highlight first.

Stu:Yeah. We’ll just touch on those workshops again when we’re generally talking to a room of anywhere from 50 to a 100 people and I ask the question, “Who sleeps well?” Very, very few hands go up when I ask that question. Question number two, “Who has a problem getting to sleep?” Half the room. “Okay. Who has problems staying asleep? Who sleeps all the way through the night and wakes up feeling rested?” Again, half of the people. The other half of the people wake up during the night. Everyone seems to have issues. Very few people I know truly out like a light and wake up feeling amazing.

Guy :If I listen to this and you’re going to be in one of those categories, you’re struggling to get to sleep or you do fall asleep and then you just start waking up in the middle of the night for no reason. What would be the best way to hack the tips that you’ve learned over the years? Should we segment them, too, and start with the people or did it cover …

Stu:I think so. Some of them will cross over. I think we’ll just start [00:06:00] with the people that struggle to get to sleep in the first place. [inaudible 00:06:05], there are probably people that struggle to get to sleep and wake up during the night as well.

Guy :You get the shit sandwich.

Stu:Yeah, exactly. Let’s stop there because, I guess, from a sleepy-time perspective, we want to figure out how to get to sleep first.

Guy :All right. You were struggling with sleep big time at one stage and then you started delving into it. You followed the snail trail. It’s quite hilarious because I’ve seen you try pretty much everything.

Stu:I have. I’ve experimented with almost everything under the book. Everything. We’re touching a few things today.

Guy :What was the first thing you started to delve into?

Stu:This is a left field one as well.

Guy :I wouldn’t expect anything else from you, mate.

Stu:EMF.

Guy :What is EMF?

Stu:Electromagnetic field. Essentially, what it is is the magnetic fields that we are surrounded by in a bedroom, for instance. It might be that you’re sleeping next to an alarm clock that’s plugged into a wall. You might have an electric blanket and not that I want to use that right now but that can plugged in. It could be a fan, TVs, wires running under your bed, things like that. All of these electrical devices …

Guy :That are being powered.

Stu:That are powered, plugged in are proven quite rightly so to generate an electric field and that electric field can interfere with our body’s electric field. Some people are much more sensitive to it than others. Some people, it doesn’t affect. This takes us back to when we went to a seminar many years ago and met a lady called Lyn McLean and she was from EMR Australia which I think is electromagnetic [00:08:00] radiation Australia. She’d written a book and I was just intrigued about this facet because everyone talks about food, exercise, mindset and stuff like that. She was the only lady that was actually speaking about something that I hadn’t heard of before and I didn’t know anything about. Anyway, we had her on the podcast. If you want to know a little bit more about her after this, head to the podcast and find out more.

Guy :It’s fascinating.

Stu:Very, very fascinating. After the podcast, we were lucky enough for her to come to my home because I had trouble getting to sleep and also staying asleep as well. She said, “Well, let’s just have a little look about how your home is set up, whether you’ve got any magnetic fields that might be interfering with your body, your sleep patterns and things like that. First off, I thought, “Okay.” You take it with a pinch of salt.

Guy :I remember the day she turned up like a ghostbuster. She had all these tools and instruments.

Stu:She turned up like a ghostbuster and I do have a device. I’ve got props today so it’s kind of cool. For everyone listening or watching on YouTube, I’ve got a few props to show you. She went around the house with a device called a Gauss meter which reads magnetic fields. Essentially, what she was doing was she was putting this Gauss meter. I’m going to show you. This is a Gauss meter right now. I’ll switch it on. It looks like that, 00.1. I’m okay.

Guy :There’s no electricity field coming out of you, mate, basically.

Stu:Not at the moment, just hot air. She wanders around our house like a ghostbuster, literally like a ghostbuster, waiting for this thing to light up and give readings. She went away and we had determined that the magnetic fields in my bedroom were a little higher than normal but nothing to be too alarmed about and essentially [00:10:00] went around the house and showed me that when she turned on the oven, this thing went through the roof. It has this huge magnetic field but we were kind of okay.

I thought, “Well, this is really fascinating.” I bought, I purchased a Gauss meter on Ebay. It cost me like 50 bucks. I was just playing around with it one night and I was just looking at different parts of the room to try and find the lowest readings because I figured, “What if I could move my bed into an area of the bedroom that has super low readings from a magnetic field perspective?” I was moving this thing around. Ideally, you want to try and get something under an 0.2 when we’re talking about magnetic fields. MilliGauss is the term.

It was about 7 o’clock in the evening. It was dark. It was in the winter. It was dark outside. All the lights were on and we live in an apartment lot, first floor. I was moving this device around, put it on my pillow. It was like an 0.1. I move it over to my west pillow, an 0.2. That’s fine. A little bit high. I didn’t tell her. It doesn’t matter. Then, I moved it down the bed, kind of where my abdomen would be and it shot out to 90. I just thought, “What? This is ridiculous.” I moved it to the right, an 0.2, an 0.3. Moved it to the left, got an 0.1. Moved it right into the middle, it’s like 90 and climbing. I just thought, “This is ridiculous.”

Then, I did a little bit of investigation and realized that … I went downstairs and in the foyer of the apartment, there’s this huge ceiling lighting rows with about four or five different lights coming on. At 7 o’clock, it automatically gets turned on, creating a huge magnetic field of 90 plus. Alarming, I guess, so I moved the bed. I moved the bed to the other side of the room, the [00:12:00] really high magnetic field on the floor well away from where I slept. It could be psychological, I don’t know, but I had a better night’s sleep that night and from that point forward, my sleep came up by 10%.

Guy :Yeah, there you go. That’s EMF, right?

Stu:That’s EMF.

Guy :My first question to you before we move on to EMR … I’m thinking, you’re thinking mobile phones, isn’t that right? Just a little [crosstalk 00:12:24].

Stu:Kind of, yeah. I guess touching on EMF, [inaudible 00:12:27] with everything in your room.

Guy :With that story in mind, this gentleman’s, “Shit. I live in an apartment.” What’s a quick fix? How can they test it? What would you recommend them do? Buy a meter?

Stu:First up, you can look at the electrical appliances in your room. If you’ve got a clock radio, a TV or an extension cable running under the bed, things like that, ideally, in an ideal situation, you switch these things off at night and you unplug from the wall. You pull them out so you are minimizing …

Guy :If you then understand, I guess, I’ll expect that this cable’s running down through the wall because that’s a classic behind-the-head probably feeding a light switch or a light outside.

Stu:Yeah, it’s funny you should say that. I remember we were at a workshop somewhere I can’t remember and spoke to a lady. She had seen the podcast of Lyn McLean and she said, “I’m really intrigued about this. We’ve just moved into a new home and my son can’t sleep.” He was 8 years old. He really can’t sleep. I told her the story in depth and said, “Just check his room carefully. Check to see what is on the other side of wall where he sleeps, things like that.” She sent me an e-mail a week later and said, “We realized that the fusebox for our property was directly behind the head of my son on the other side of the wall. We moved his bed, he sleeps again.” Again, some [00:14:00] people are really sensitive to it. Other people are not affected at all but it’s a strategy. If your sleep isn’t optimal, consider it.

Guy :Consider it. Okay. Take the messages, unplug everything, make sure there’s no power sources near you and if you want to go a step further … What’s the meter called again? Can you show them?

Stu:It’s called a Gauss meter. This is a Tenmars. I paid about 50 bucks for it. I got it on Ebay. Yeah, you can play ghostbusters with it.

Guy :Cool and go around the house.

Stu:Have a little look around. Incidentally, if ever I’m out in a hotel, away at the weekend, I’ll unplug the clock radio and I’ll unplug the bedside lights.

Guy :Yeah, I always do that to everything.

Stu:Before I go to sleep, I just do. It’s one of those things.

Guy :Moving on from that then, the other question we always ask when we’re doing a clean-eating workshop is who charges their iPhone at night, uses it as an alarm clock and then have it sleeping by the head? A huge number of people stick their hands up.

Stu:Yeah. There are two things that are happening there. One is EMF. It’s plugged into the wall and it’s charging so it’s creating an electromagnetic field. That’s EMF but EMR, it is also creating electromagnetic radiation because it’s talking to the cellphone tower. It’s just what they do. “I’m here and just checking you’re there.” It’s ready to take calls. That EMR can have impact on our health as well. It can interrupt the sleep. Again, another post on our blog, “Mobile phones making you sick”, things like that. There are strategies that you can do just to [crosstalk 00:15:51]

Guy :With the mobile phone, I do use mine as an alarm clock but what I do is I never charge it at night and I always have it on airplane mode. [00:16:00] Then, I always have it beyond my reach as well. When the alarm goes off in the morning, I physically have to move, get up and actually turn it off.

Stu:That’s right. Airplane mode, far better, super safe. You’ve turned it off. You’re not going to get incoming calls for one like in the middle of the night, disrupt your sleep. You’re not going to get text messages coming in but airplane mode, sure. If you’re going to use it as an alarm clock, do it. Hopefully, when you’ve got all these hacks in place, you won’t need an alarm clock because you’ll go to bed at a similar time, you’ll wake up at the same time. I don’t use an alarm clock and I wake up at the same time everyday.

Guy :Yeah, very late.

Stu:Yeah, 2 AM.

Guy :All right. While we’re on the techno stuff then, let’s just stay tech and we should go into blue light.

Stu:Yeah. Let’s go into sleep hygiene – creating a routine that gets us in the right mindset to sleep.

Guy :Yeah. With your age, too, it gets much easier as you get older because you just …

Stu:I just nod off phone conversations. That’s what happens. It’s one of these things. We live in a society now where we’re wired all the time. We’re constantly answering text messages, checking Facebook and social media. We’ve got e-mails 24/7. We multitask. We’re watching TV and we’re checking the iPhone, see what’s happening. We’re always on. We’re totally on all the time and that makes it really hard then to just switch off when you think, “Right. I’m ready for bed now” because your mind doesn’t switch off that quickly. It’s still racing.

Essentially, what we want to do is get into a sleep routine. Where mobile phone’s a concern, they’re not going away. I love this thing but I also hate what it does at the same time, given the fact that it’s always with us [00:18:00] to a degree, interrupting, messing with our free time, screwing up our sleep. Seven o’clock in the evening, this thing is off. It’s just switched off. Try and call me, forget it. Use the landline if you’ve got my number. That goes off and as much as it’s a kind of blue light, and we’ll get into that in a minute, I’m glaring at this screen and that’s interrupting with stuff and I’ll explain that in a minute, it’s mental stimulation.

Towards the end of the night, we want to decrease mental stimulation which is why people say, “Read a book. Listen to some music. Turn off the TV in good time.” Really, as part of this sleep routine, we’re starting to wind down. We’re starting to turn off all of the bright lights in the house. We certainly don’t want bright lights in the bedroom because we want to promote the sleepy hormone which is melatonin. Ideally, we want nice high levels of melatonin in the evening before we go to sleep because that helps us get to sleep and it’s really, really easy to disrupt melatonin. Blue light is one way of doing it and when we say blue light, it’s part of the spectrum of light. Blue light pours out of our iPhones …

Guy :TVs.

Stu:iPads, our TVs, our laptops, bright lights in our apartment as well.

Guy :Probably the worst thing you can do is watch something while laying in bed, trying to get to sleep because you can’t sleep.

Stu:Even more so on your mobile phone because that thing’s streaming out light. If you cannot separate yourself from your mobile phone, you could do a couple of things. You could turn the brightness all the way down. Around 7 o’clock, if I’m checking a few things, my brightness is at zero. [00:20:00] I can still see everything fine. I just turn it back up in the morning. There is another hack that you can do if you really are attached to these things. We can wear blue light-blocking glasses, another prop.

Guy :You got them. Put them on, man. I brought mine, too.

Stu:You do realize that we look like a couple of geeks. It’s probably ridiculous, something like a Joe 90 or Thunderbirds, [inaudible 00:20:28].

Guy :You look ready for [inaudible 00:20:30].

Stu:It’s the most amazing-

Guy :Everything’s changed, color-wise.

Stu:Everything changes color and in the evening, it stops blue light into our eyes which apparently is the main receptor for melatonin. All we need to do is take a huge hit of blue light and melatonin just slowly decreases and it makes us more alert because we think it’s daytime, that kind of thing. Blue light. If I’m going to watch a movie, I’ll wear my orange glasses. You feel ridiculously calm 5 or 10 minutes after.

Guy :I thought you were going to just say you feel ridiculous, full stop.

Stu:You do feel ridiculous, comma, and really calm.

Guy :All right. There is one other option which if you using your laptop or your iPhone, if you don’t want to wear the glasses.

Stu:You don’t want to wear the glasses and there’s no reason not to apart from vanity. Yes, you can install a plugin and that’s called f.lux, F. L-U-X. It’s not one word. F. L-U-X and what that does is that adjusts the color palette, your screen color values on your monitor or your iPad. I haven’t found an app for the iPhone but I think there’s one on Android that you can do. It makes everything orange much like the blue glasses so you can continue to use it. While that’s a good thing, [00:22:00] that’s also a bad thing because you are still mentality stimulating yourself by using these things.

Guy :Yeah but I guess if you’re watching a brain-dead movie or something …

Stu:Totally, yeah.

Guy :If you’re working …

Stu:If you’re working, do that. Wear your glasses. Switch off …

Guy :Sometimes, believe it or not, Stu won’t believe this but I’ll work back until 6 or 7 at night carrying the flag for 180.

Stu:Absolute nonsense. You’re probably some twisted, downward dog maneuvering in your lady’s tights.

Guy :I’ll use f.lux. It automatically adjusts as time gets on which is great. As it’s getting darker outside, it starts removing the blue light from it.

Stu:It does. You set your location. Currently, I live in Sydney, Australia and it knows. “Okay. It’s 7 o’clock at night. It’s going to be getting dark so we’re going to tone down those colors.” That’s a really good strategy.

Guy :It’s awesome. It’s amazing. I recon that’s a biggy. The other thing is if we then take that into where you actually fall asleep in terms of light, the one thing I want is obviously the darker the room, the better because that inhibits your melatonin production, right?

Stu:It does. I don’t want to go too crazy on caveman days but obviously, we’re surrounded by light and noise, interruptions. Even a street light pacing through your curtains onto your face can affect the body’s production of melatonin. Really, as dark as we can is ideal and as quiet as we can. Just talking about that sleep routine with light as well, if you’re a light sleeper and you’re awoken by noise, use earplugs, another prop.

Guy :I tried that and I struggled because it felt like all of a sudden, I was underwater.

Stu:Get used to it. Get used to it. This [00:24:00] would be right up there on the chart of things that have made such a difference to me. They do. I use these ones that are a little bit like Bluetech. They’re very squishy. They’re not like the build-us ones that are foam and you squeeze them. Then, they get fatter again and [inaudible 00:24:18]. I don’t find them to be very useful at all. These ones, I twirl them round and play really long and pointy, shove them as far in my ear as I can, stuff it all in. Yeah, it feels a bit weird. You put your head on the pillow and you can hear your pulse. Your whole body becomes your pulse but you can’t hear anything.

I’m a very light sleeper. I’ve got three young girls and all three, raising them. You’re kind of on tenterhooks. “Do I have to get up?” I’m a light sleeper but this gives me the edge now. I can sleep through stuff that before would’ve woken me up and I’ve had countless times where my wife is like, “God. Did you hear the neighbors? Did you hear the car alarm?” I just smiled and said, “I can’t even hear what you’re saying now. I can’t hear you. I’ve got these in.” It’s a strategy. Try it.

Guy :Do you wear an eye mask?

Stu:I wear an eye mask not during sleep but I have one by the bed. If for any reason I wake up at 5 o’clock, 6 o’clock, it’s that period where we’ve had enough sleep but we don’t want to get up. It’s getting to get light and you can see some light coming in because it’s so sunny out there. I’ll put the eye mask on and it helps. Sometimes, you get to these fancy hotels and for some reason, they don’t have curtains. They have these silly blinds and they don’t really block out very much light. Yeah, in that instance, I might slip an eye mask on. You’ll probably wake up and it’ll be around your neck.

Guy :Yeah, the darker the room, the better. Interestingly enough, I’ll just mention [00:26:00] because I’ve just moved. The new place we’re in has got these fantastic blinds that hug the side of the window, you pull down and it’s really dark. If I wake up in the middle of the night, I’m like, “Where the hell am I?” It’s just like a cave in there and I’d noticed the difference because I used to have that piercing street light creaking through. It makes a difference.

Stu:All of these things, it’s a sleep toolkit. All of these things might give you 5% extra sleep quality but those toolkits are critical and they all add up. When we go back to our point that sleep is the most important pillar for your health, then let’s do everything we can just to increase that sleep quality because you can wake up feeling jetlagged. I had a whole period of that where I was like, “I am so tired. My eye sockets hurt. They are aching I’m so tired.” I struggled to sleep in the days. If I didn’t need to try and catch up on sleep, it just doesn’t happen. You just can’t do it. You cannot do it. Everything you can do, yeah. iPhone, earplugs, [crosstalk 00:27:10].

Guy :So far, we’ve covered then the power points. iPhone by the head, just do not do that. We’ve also then looked up blue light. You’ve got the sunblocker glasses. You’ve got the f.lux. F …

Stu:F. L-U-X. Just Google that term. It’s free.

Guy :You can get the app for your phone, for your iPad, for your laptop, for your desktop, whatever it is. Got that. Then, moving into sleep hygiene. Then of course, blackening the room if you can. Earplugs, eye mask.

Stu:That’s right. Just tackle all the things that you think could be causing you a great … A lot of us in the city live in apartments. Apartments can be noisy and noise is something that could disrupt your sleep. [00:28:00] Just work on these things. If there’s light, noisy and [crosstalk 00:28:03], work to it.

Guy :Don’t worry about what you look like because a quality of sleep is way better than …

Stu:You’re going to look a damn sight worse if you haven’t slept very well. Work to it.

Guy :All right. Moving on, which hack do you want to tackle next?

Stu:Let’s talk about diet.

Guy :Okay. You could be listening to this and eating pretty badly, right?

Stu:You could be. You could be.

Guy :We’d like to think that our listeners wouldn’t be. They’d be dialed in to their nutrition.

Stu:Quite possibly. There are some minerals that can impact our sleep quality. If we’re deficient in things like magnesium and zinc, which we could be if we’re in a processed diet, not getting green leafy veggies, green smoothies and beautiful sources of fish, meat and things like that … You could be deficient in vitamins. One of the first things or supplements that your doctor, nutritionist, naturopath, health professional may suggest that you take is magnesium. It’s, “Well, have you tried magnesium?”

Guy :It is the most required mineral in the body, isn’t it? That’s the mineral we use the most, magnesium.

Stu:I don’t know.

Guy :It is.

Stu:It could be. You know more than me on this. Yeah, I don’t doubt it. With magnesium, like anything, food or supplement-related, there is a huge plethora of options out there. You’ve got citrate, bisglycinate. You’ve got magnesium stearate and a whole range.

Guy :Maleate.

Stu:Maleate, yeah.

Guy :Oxide.

Stu:Yeah.

Guy :Stearate.

Stu:You’ve got so [00:30:00] many of these. Which ones do we try now? Now, look. I’ve tried them all. I always look for fillers in my supplements. I just want to make sure that it’s not filled with all of these chemical nasties.

Guy :Pat it out, yeah.

Stu:That’s right.

Guy :Which type of magnesium do you take?

Stu:Magnesium bisglycinate. This is what I take. It’s the cleanest form that I could find. It’s actually really well-priced. No yeast, wheat, gluten, soy, milk, egg, fish, shellfish or tree nut. Those are the things that could just prompt inflammatory response in the body. If you’ve got an allergy to shellfish or wheat and gluten, stuff like that, you just don’t want that stuff happening in your body and I have tried almost every single magnesium supplement out there from the very cheap to the very, very expensive. This was very affordable and I just have a spoonful of that in water at about 8 o’clock or something like that before I go to bed.

Guy :Another thing that I’ve tried that I find effective, I’m sure you’ve tried it, is an Epsom salt bath.

Stu:Yeah, exactly, just not today. It’s too hot.

Guy :You should just brush it all over you right now. Your pores will probably soak it up.

Stu:Yeah, like rouge. [inaudible 00:31:28] just puffing my cheeks. That’s right. Another great way to get magnesium into your body which is really good. From a supplement perspective, I’ve dabbled with zinc, magnesium. This magnesium works really well for me.

Guy :I will add as well. If people are exercising a lot, they put more demands on their body. This is what I’ve come to conclusion with all the [inaudible 00:31:53]. That means they should be even more dialed in with their nutrition which doesn’t always happen [00:32:00] because ultimately, exercise is a form of stress, right?

Stu:Yes.

Guy :I think you can accelerate deficiencies in your body if you’re exercising a lot and not being proactive to making sure you’re having enough magnesium, zinc, all the main minerals, vitamins and nutrients to recover, right?

Stu:All of the [crosstalk 00:32:19] is health recovery.

Guy :Exactly.

Stu:[inaudible 00:32:22] podcast with Mark Sisson and he came out with a stellar quote. I think it was along the lines of, “You don’t get …”

Guy :”Fitter and stronger …”

Stu:”Stronger …”

Guy :”Exercising.”

Stu:”Exercising. You get fitter and stronger recovering from exercise.”

Guy :That’s right.

Stu:If you’re not eating well and you’re not taking care of yourself, you’re not sleeping well, you’re recovery is going to be crappy and you’re not going to see the benefits of all this hard work that you’re putting in in the gym or out on the streets.

Guy :Yeah. That would be the main supplementation you’d say, the magnesium, right?

Stu:Look. Again, we’re so unique. If you’re really concerned that you might be deficient in anything, go and get a blood test and get your vitamin panels done. I take zinc as well. I had my last trip about a year ago to see a naturopath. I realized that I was super deficient in zinc. Really, really strange. I eat a mountain-full of sardines and these beautiful little fish that should help me. It’s the way that I am made up. I just supplement with that.

Guy :It’s good just to go and just get a bit of advice and get tested. You only have to do it once and then it could be the simplest thing though just by being deficient in a mineral or a vitamin. By just simply supplementing that, it can make a huge difference.

Stu:Exactly but if you don’t know, you can’t do it. We need a set point to measure everything that we do by. Yes, go and get a blood test. [00:34:00] It costs you next to nothing and you will know. Then, you can work on that and in 6 to 12 months time, get yourself another blood test and see whether what you’re doing is really working for you.

Guy :From that point, should we now move into cortisol, overexercising?

Stu:Let’s just touch on food. One last thing I’d like to say is another little strategy that I work on … Again, going back, everybody’s radically different. We had genetic testing done. Again, on the blog, you can read about it, all the results and what we had done. It was found out that I have something called a whippet gene – super, super fast metabolism and I cannot put on weight for the life of me. It means that I’m always processing, metabolism is always really high. I was waking up in the middle of the night about 3 o’clock quite frequently and almost like, “Bang! I’m switched on.” I’ve got a surge of cortisol, adrenaline’s high. I’m in fight-or-flight mode.

I listened to a great podcast and a couple of guys were discussing that it could just be that your body is running out of fuel. If you’re that type of person, you’re wired, you’re super active, you’re burning a lot of fuel, you might have eaten dinner at 6, 7 o’clock, comes 3 o’clock in the morning, your body might be begging for some more fuel unless you’re fully fat-adapted so you can start to-

Guy :We’ve mentioned many times that you eat like a horse anyway, right?

Stu:Without a shed of a doubt, I’ll eat at least twice what you eat. I cannot put on weight. I weigh 70 kgs, irrespective. I eat good food but lots of it. Before I go to bed, there’ll be a couple of things that I do.

Guy :Which you’ve been implementing more recently, right?

Stu:Yeah, over the last 6 months, again, just to try and get that extra [00:36:00] percent on my sleep quality. Last night, just a slice of smoked salmon and a spoonful of avocado. I’ve got protein and fat in there and that works really well. Alternatively, I actually boil up some quinoa and I mix it with coconut cream, put some cinnamon in there, mix that together and I’ll have a little bit of that before I go to sleep. Yeah, it helps significantly. When I don’t do it, the chances of me waking are much higher. If you’ve trained really hard that day, just think about getting maybe a few more carbohydrates in the evening. A lot of us now fear carbohydrates but that could be playing havoc with the hormones as well. Again, we’re all very different in body type. Some people just don’t need to eat after dinner. I do.

Guy :Yeah but I guess if they generally got a high metabolism and they can start to feel themselves going hungry … Some people don’t want to eat a heavy meal either before they go to bed. You could do a smoothie, I suppose, so it’d be liquid.

Stu:Absolutely. You could have a really beautifully nutritious smoothie. Get some nice fats in there as well. You could eat earlier. Like I said, I have a slither of smoked salmon. I mean that’s not heavy at all and I’ll have that half 9, 10 o’clock. A little bit of avocado and that just keeps me going. Experiment. We’re all different. You know how you feel. That just made perfect sense to me when you wake up and you’re on because your body says, “There’s no fuel. What am I going to do? Quick! Wake up! You’re starving.” Of course, [inaudible 00:37:44] but just something that worked for me. I’ve heard many people talk about it.

Guy :I do wonder as well because I know there’d be a lot of people that exercise quite a lot listening to this especially in the crossfit community. One of the other things we see quite often [00:38:00] is that people go right, “I want to start eating cleanly” and they start cutting out certain foods like grains or processed carbs and all the rest which is great. They contain a lot of energy but then they don’t actually eat enough food through the day to replace the energy that they’ve removed.

Stu:Yeah, so it can play havoc with your hormones especially cortisol. Cortisol is another one which is so critical to get cortisol right from a timing perspective in your body. Cortisol is our stress hormone and ideally, cortisol needs to be nice and high. It’s highest in the morning so we’re up, we’re ready. During the course of the day, it slowly pitches down in a graph, all the way to being at its lowest when we’re ready to go to bed.

There’s a cortisol and melatonin axis where your melatonin needs to be in sync with the way that your cortisol patterns are. Typically, when cortisol is really high, melatonin is really low. If we’ve got really high cortisol in the evening, maybe because we’ve just done a super crazy workout at 8 o’clock in the evening and you haven’t eaten so well during the day, then your melatonin is going to be low. Cortisol is going to be fight-or-flight as well. We’re going to feel wired. It’s going to be really hard for you to get to sleep.

Guy :I raise that as well because I’m going to push our 180 here for a sec, mate. I spoke to a lot of crossfit athletes because we’re just launching into the States and I wanted to get feedback from all the guys using the 180 Superfood Journal Australia. They all said the same thing. The guys that are really on top of their game with their nutrition and training were, “I can’t get enough calories in.” What they would do in [00:40:00] would probably have a smoothie which is easy, it’s liquid, in between the meals that they were eating. That could be two a day. Instantly, their energy rose because they’re now having enough clean nutrients to get them through the day and that’s going to affect the hormonal response, right?

Stu:If you’re actually in the gym, you’ve got to make sure you’re eating. That’s one of these things. People, “I’m going to go on a weight loss regime and I’m going to go so hard out with my high-intensity cardio or whatever I’m doing, pound the streets for hours, hours and hours. I’m going to restrict my food.” Chances are you’re going to affect your hormones in some way, shape or form. Cortisol being a stress hormone is one thing that you want to try and get in balance.

Just to give you an idea, whilst we’re talking about cortisol as well, timing, exercise and things like that, I radically changed the way that I timed my exercise. I’ll show you a little bit of a graph here for everybody that is on YouTube. Tell me whether you can see that.

Guy :Yup. You’ve got a green line going down.

Stu:That is your ideal cortisol profile.

Guy :What? The green?

Stu:The green. In the morning, nice and high. At 10 o’clock in the evening, this should be nice and low. Can you see what’s happening to me?

Guy :Yeah. If your listening to this in iTunes, basically think of just a simple graph and you’ve got a green line that’s gently making it’s way down and then you’ve got a black line that’s going in the completely opposite direction, almost vertical.

Stu:Yeah. I had a cortisol test. It’s a saliva-based test. It’s called wired and tired. I was super, super wired and super tired at night. I couldn’t get to sleep. I was just waking up at midnight and I was switched on. I just [00:42:00] realized for me that I didn’t clear cortisol very well. I was 50 times the limit at midnight than I should’ve been which is an alarm bell for your health. I pulled back on my exercise. I used to exercise 5, 6, 7, 8 o’clock in the evening and I pulled that through to mornings. With diet and a few other strategies, adaptogen herbs as well, things like that, I have addressed this and now feeling so much better.

If you’re training like a gun and you’re having problems getting to sleep, staying to sleep, you might think, “Well, if I’m doing that kind of 7 o’clock, 7 PM class, why don’t I try and do maybe the 7 AM class instead?” Just see whether that works because our cortisol levels typically should be much higher in the morning.

Guy :Another thing that springs to mind and often back is the complete opposite. There’s people that are not being active enough as well.

Stu:Yes, absolutely.

Guy :You could be one of these people that’s just spending a lot of time sitting down in your chair all day in front of the computer, commuting to work and there’s not a great deal of movement. Sometimes, you’ve got to get the body moving. You were talking about playing with the kids all over the weekend and you were really sore the next day because you were using your body in ways.

Stu:Yeah but I slept well. Again, you’re being mindful of how active you are. When we are active throughout the day, personally, I sleep better. With the smartphones, maybe there’ll be a free pedometer app that you can pull in, plug in. See how many steps your doing. See how much you’re moving. You could purchase one. Again, these things are 5, 10 bucks. Have a reference point. “How am I moving? When am I exercising? What am I eating? How is my sleep?” [00:44:00] All of these things. Do you find that if you do walk from the bus stop to work every morning or use the stairs up and down, is your sleep quality any better? Certainly, try and move because we’re so sedentary right now, sitting down all day. It just isn’t the way we’re supposed to be.

Guy :Okay. Moving on from that, we’re more from food to exercise. What about any herbs? Have you looked at anything like that that have helped [crosstalk 00:44:33]?

Stu:Yeah. Again, there are so many. Valerian root, you’ve got you’re teas, you’re chamomiles. You’ve got things like  Ashwagandha, adaptogen herbs, all of these things. These sleepy-time teas, they can help. Caffeine, obviously, switch all that kind of stuff off after 2 PM ideally. If you like hot drink in the evening, I would recommend more of a sleepy-based tea. Chamomile is great. They’ve worked for me. I tried all the herbs under the sun. It’s only really the teas that seem to be that much of an effect. Again, we’re all very unique so you can try. I’ve tried all of these, even crazy herbs out there that you can hunt down the root of some crazy tree in the Amazon that’s supposed to make a wonderful sedative brew. It didn’t work for me. It takes a lot. Yeah, chamomile tea works for me.

Guy :Okay, fantastic. Is there anything else we’ve missed? Vitamin D is the one that I thought about.

Stu:Of course, yeah. Vitamin D is supposedly the master hormone, isn’t it? I mean it’s one of those things that many of us are deficient of right now because we’re [00:46:00] fearful of the sun, first up. Slip, slop, slap. “Get out of the sun. Oh my God! It’s going to burn you”, that kind of stuff. We do need it. I try and get 30 minutes exposure everyday to the sun if I can. I understand not everybody can do that but as long as you get out there and you get some vitamin D. Even around midday, I’ll get 30 minutes and then I will cover up. Just don’t burn yourself. Again, very, very important to get some vitamin D.

Guy :Vitamin D deficiency, it could play a role as well, right? Again, something you go to get tested in.

Stu:Yeah, get tested. See how you feel. It’s part of my strategy for everyday. I do everything I can to sleep well as much as I can. Hydration, I drink as much water as I can. Stay away from the energy drinks and things like that. They will not help you at all. They’re loaded with all these crazy caffeine, taurine and God knows how many teaspoons of sugar, up to 20 plus in some of these cans which are going to send you haywire. They’re going to screw up your hormones and certainly won’t do anything for weight loss. Just hydration, water, herb teas, things like that. People often think a glass of water wine before bed really helps you relax and wind down. Scientifically, it’s not the case.

Guy :Alcohol, I find a stimulant.

Stu:It depends. This glass of red wine before you go to bed, you feel really sleepy but it has been shown to inhibit the quality of sleep. You don’t go into the deeper phases of sleep that we need.

Guy :That’s what I wanted to mention. Now, this is an absolute useless tip because I had no way how to implement it anyway but what I did learn is that the main brain waves, you’ve got beta or high betas like when you’re overanalyzing, you might be worried and so the brain operates that. Then, you’ve got beta which is your awake state. Then, you go closer into alpha, [00:48:00] theta and then the deepest, delta. Do you like that? I’m just rattling this off. It is in front of me but nobody knows that.

Stu:I don’t know whether it’s true but I’m sure it is if you’ve done extensive studies.

Guy :For you to have a really restorative late night’s sleep, you need to do the full cycle right through down to the delta and back up. It happened to me a couple of nights ago because I slept all the way through but I always felt I was never really … Sometimes, I’ll fall asleep and I’ll wake up the next day and go, “Oh my God. Did I actually sleep?” I was out for the count. If you don’t go into the deep restorative sleep, you can actually sleep longer but still feel like crap because you’re not getting into delta which is amazing.

Stu:Yeah, absolutely. All of the things that we’ve spoken about today can affect that, can stop you from reaching that. We’ve got restoration happening in the body, detoxification, all of these pathways, clearance pathways to clear everything out and prepare us for the next day so we wake up with vigor and a spring in our step.

Guy :Exactly. If you want to sleep in all the way through but still feel like you’re not getting rested, it might not because you’re hitting delta.

Stu:That’s right. Sneaking glass of wine or two to calm down after that hectic day will inhibit that in some way.

Guy :There you go. That tip was valid. It wasn’t just good table conversation having dinner wine.

Stu:No, exactly. We’re to discuss it over a glass of wine. I would say there are a whole heap of these things. We’re going to get these transcribed for all of you that want to go through it and not listen to it. You can read it and pick out some tips. Find out what works for you. We’re all radically different but all of these things are part of my toolkit. The best night’s sleep are always my goal state.

Guy :Perfect. [00:50:00] That’s it. Let’s quickly recap for everyone and then we’ll say goodbye. All right. This recall is like the memory game now, isn’t it? It’s EMF, EMR.

Stu:Yeah, sleep routine stuff. EMF, EMR, mobile phones, electricity, stuff like that.

Guy :Unplug it all off, yeah.

Stu:Yeah, going into blue light, devices. Again, switch it off. Try and stop that blue light from interrupting your natural melatonin production.

Guy :Then, you could use the glasses.

Stu:Orange glasses, yeah. Joe 90, Thunderbirds.

Guy :f.lux, the app f.lux.

Stu:Pull f.lux, the plugin. That’s right. Nice and dark in the room.

Guy :Sleep hygiene.

Stu:Sleep hygiene. Again, quiet earplugs, try it. Eye mask, try it if any of those things are bothering you.

Guy :Yeah, clean up your diet.

Stu:Clean up your diet. Make sure that you’re hydrated.

Guy :If you don’t know what that means, there’s about 50 other podcasts you can listen to that’ll help.

Stu:Exactly, yeah. Hit the blog and the podcast. You’re right. You’ll certainly find that.

Guy :The eBook. I don’t know if you’d read that but I like it.

Stu:There is an eBook there. Again, we touched on diet, hydration. Make sure you’re properly hydrated, not through caffeine and energy drinks. Obviously, cup of coffee in the morning, great.

Guy :If you are a freak like Stu in terms of calorie consumption and you struggle to put on weight, then you’re struggling to get asleep, have that extra meal just before you go to bed. That can be, I don’t know, sardines like Stu said. Did you say sardines or was that salmon?

Stu:No, I like sardines for breakfast.

Guy :Yeah, right. Jesus Christ, [crosstalk 00:51:35].

Stu:It’s a twist of routine but I love it. Yeah, just mix it up. Get a little bit of fats, protein, a little bit carbohydrates. Figure out what works for you.

Guy :Exactly. Then, you could be overexercising.

Stu:You could be exercising at the wrong time.

Guy :Yeah. You could be undereating. We suggest like increasing the calories in between the meals and to do it cleanly.

Stu:Support your hormones.

Guy :Yeah. [00:52:00] That can be in the shape of whatever’s the easiest way to do it. We recommend the smoothies but that’s our biased self. Then, there’s underexercising.

Stu:Yes, get mobile. Just make sure that you are actually doing stuff. Then, we’ve got these [crosstalk 00:52:17].

Guy :Yeah, work at the sweat once in a while. Just get into it.

Stu:Yeah. I wrote a blog post about this and I think it was the sleepy-time one. No, it was the 5 unusual things that I do for better health or something on those lines. You’ll find it on the blog where I tell you about my, I think, 6-minute exercise routine. If you have that excuse, “I just don’t have time”, I’ve got a routine for you that will take 6 minutes. Bang! It’s a beautiful routine.

Guy :Revolutionize you.

Stu:Certainly, do something. If you haven’t got time to exercise, then drop us a line because we can tell you about all the things that you can do in under 10 minutes.

Guy :Just to get that response, right?

Stu:Definitely.

Guy :Then, there was the glass of wine a night inhibits the depth of the sleep through the brainwave patterns to get the quality of sleep that’s not restorative enough.

Stu:So many people. When I say so many, I’m thinking almost all of the people I know that drink wine have a nice glass of wine in the evening to calm down and get ready for sleep but science does show that it does the opposite. I don’t know how it makes you feel in the morning and whether it dehydrates you during the evening as well or when you’re trying to sleep. Maybe that can have an impact on your bladder and toilet trips during the night.

Guy :Yeah, that doesn’t help either.

Stu:It doesn’t.

Guy :No.

Stu:A whole bag of things there. Great stuff to think about. Try them. Write a chart. “I did this. I ate this. My sleep quality was …” From naught to 10, give yourself a number and then at least, you’ve got a reference point [00:54:00] for all of the other things you try because you could delve into all of this stuff, you don’t know what makes the difference.

Guy :Yeah, that’s right.

Stu:One thing at a time, definitely.

Guy :Excellent. Anything else or you’re happy?

Stu:I’m happy.

Guy :Great.

Stu:All I would say is please give us feedback. Let us know what works for you. If you’ve got any unusual hacks that do work for you, send it in. I’ll try it.

Guy :Yeah, send us an e-mail. If you’ve got any questions for a future podcast, send it in and we’ll cover them especially if we like the question, of course. If you enjoyed this podcast, leave us a review on iTunes, too. That will be greatly appreciated because we do read them.

Stu:I’m just looking at my face. Thirty-six degrees now.

Guy :Thirty-six.

Stu:Yeah, I’m still sweating.

Guy :Yeah, there you go. Everything would be appreciated. Cool. All right. Thanks for tuning in and thanks, Stu, for your words of wisdom.

Stu:Thank you. Until next time.

Should We Use Fluoride In Our Toothpaste?

The above video is 2:37 minutes long.

Watch the full interview below or listen to the full episode on your iPhone HERE.

Guy: No doubt about it, there’s lots of debate with fluoride on the internet. So who better a person to ask than holistic dentist who has over thirty five years in the industry.

The big question is; Should we us toothpaste with fluoride in it?

We felt this would make a fantastic topic for this weeks 2 minute gem. We also discuss fluoride at length in the full interview below.

Dr Ron Ehrlich

Our fantastic guest this week is Dr Ron Ehrlich. He  is one of Australia’s leading holistic health advocates, educators, and a holistic dentist. For over 30 years he has explored the many connections between oral health and general health, and the impact of stress on our health and wellbeing.

He is also co-host of a weekly podcast “The Good Doctors”, currently ranked amongst the top health podcasts in Australia. Together The Good Doctors explore health, wellness and disease from a nutritional and environmental perspective, looking at food from soil to plate and exploring the many connections between mind and body.

Full Interview: Unravelling the Fluoride, Dairy, Mercury & Teeth Connection

In This Episode:

downloaditunesListen to Stitcher

  • Fluoride; should we avoid it?
  • Do mercury fillings effect our health?
  • The lessons learned from the legendary Weston.A.Price
  • Do we need to eat dairy for strong bones & teeth?
  • The best approach for long lasting teeth
  • And much much more…

Get More Of Dr Ron Ehrlich:

Leave a Comment

Full Transcript

Guy: Hey, this is Guy Lawrence of 180 Nutrition, and welcome to today’s health sessions. We have a fantastic episode for you in store today. Our guest is one of Australia’s leading holistic health advocates. He is an educator, a broadcaster, and a holistic dentist, and yes. We do tackle our topic today and get into that. He also has a fantastic podcast called The Good Doctors, and his name is Dr. Ron Ehrlich, and he has a wealth of information, and it was awesome to sit down with him for the last, I guess, 45, 50 minutes while he shares his wisdom with us.

We tackle some great topics we feel, fluoride being one of them, and this very debatable mercury fillings is another, dairy for strong bones, so we start delving into these things and what his conclusions have been after probably now, 35 years in the industry. I’m going to also talk about the legendary Weston A. Price who was a dentist back in the ’30s who uncovered some of phenomenal research as well. Awesome subjects, and yeah, you might look at the way you brush your teeth a little bit differently after this episode.

The other thing I wanted to mention is that we currently run two episodes a month generally now, and we interview a guest that we bring in, and [inaudible 00:01:17] discussed and then when we look into bringing in a third episode a month if we can fit it in. We really want to get this content out to you by just making sure we have the time, but what we’re looking at doing is a bit of a Q and A style kind of episodes where we want to answer the questions that we get coming in. If you have a question for us that you would like us to personally answer on the podcast, we will fit your question on there, and we can discuss it and topics at length, so it’d be great to get that feedback from you guys. Yeah, we’ll bring it into a third episode for a Q and A.

I really want to thank you guys for leaving the reviews as well. I’ll do ask often, but they’re fantastic. I thought I’d actually read one out. I’ve never done it before, but we do check every review that comes on. The latest one says, “Thought provoking,” by [inaudible 00:02:08]. I could read that slightly differently but I won’t. They say, “I don’t think there hasn’t been a single podcast where my jaw hasn’t hit the floor with some of the pills wisdom that have been shared. Keep them coming boys.” That is really appreciated honestly. That means a lot to us. Another review we had recently was, “Such informative podcast, five stars as well. I’ve started listening to Guy and Steve on walking and in the gym, so much more interesting than music. It feels like I’m learning while getting my daily exercise. Perfect.” Yeah. We are big advocates of doing two things at once. That’s for sure.
Look. I appreciate it. Keep those reviews coming. It’s like I said it helps our rankings and also, yeah. Keep an eye out as we bring in the third episode. Like I said, drop us an email at info@180nutrition.com.au and just mention the podcast, and we’ll take a look at tackling your questions or some. Let’s go over to Dr. Ron. Enjoy.

Hi. This is Guy Lawrence. I’m joined by Stuart Cooke as always. Hi, Stuart.

Stuart: Hello.

Guy: Our awesome guest today is Dr. Ron Ehrlich. Ron, welcome to the show.

Ron: Thanks guys. Lovely to be here.

Guy: I really appreciate having you on, mate. I seem to see your face popping up everywhere. There is a nutritional talk, a seminar on Facebook, social media, and even on podcasts. I thought it would be best for you to describe [inaudible 00:03:32] exactly what you do if you could share that with us first, because you seem to be man of many talents.

Ron: A man of many talents indeed but at the moment … What I really would describe myself is a health advocate. We’re an educator. I’m in the process of writing a book, so I’m soon I’m going to be to call myself an author, and I’m a dentist, a holistic dentist. There, a few different hats there.

Guy: It’s fantastic. Now, I remember seeing you talk quite a number of years ago. I think it was [inaudible 00:04:05]. I’ll jump in, and you walked on the stage and the first thing you said was you get asked all the time what the hell is a holistic dentist. Would you mind sharing out with us the [inaudible 00:04:17]?

Ron: Sure. Traditionally, dentists focus on the oral cavity. As a holistic dentist, what we focus on is the person attached to that oral cavity. That is a small point perhaps. It rolls off the tongue very easily but it’s a pretty important one because it then leads you into understanding what we’re looking at here is the gateway to the respiratory tract. If you think breathing is important which I think we’ll all agree it is, and sleeping well is important then this gateway is important as well. We’re also the gateway to the digestive tract, so chewing is an important first step in digestion. Getting this mechanism working well optimally is an important part of digestion. As well as that, there’s a huge amount of neurology in this area. Teeth is so sensitive that you could pick up 10 microns. A hair is 20 microns, so there’s a lot of sensitivity and neurology in this area. That’s going on and that leads us on to being involved with chronic headaches, and neck ache, jaw pain. It’s the site of the two most common infections known to man, woman, and child, tooth decay and gum disease, and almost every chronic disease is now seen as a reflection of chronic inflammation.

The big breakthrough was that people discovered that the mouth was connected to the rest of the body. No one knew that up until about 30 or 40 years ago, and that was a big, big breakthrough. Because of the decay, we implant a hell of a lot of material into people’s bodies, in fact, probably more than any other profession put together so all the other professions to put together. There’s a lot going on there and when you consider that this mouth is connected to a human being, with all those things going on, then that affects some of the decisions we make.

Guy: Right.

Stuart: Fantastic. You’ve touched upon a few topics there as well, Ron, that we want to want to delve into a little deeper down the track especially inflammation and chronic disease, things like that. We’ve got a few questions that we have to us for everybody, and they are largely hot topics in your area as well. First stop, fluoride. What’s your take on fluoride?

Ron: There’s no dentist present in this room, myself. The chance of me being stoned by someone is pretty low. It’s almost heresy for a dentist to discuss what are fluoridation in a negative sense. My take on it is this. Of the 140 or so elements there are in the world, 60 of them are required for the human body to function well, optimum. Stuff like calcium, magnesium, zinc … We could go on 60 of them. Fluoride is not one of them. Fluoride is not required for any normal biological, biochemical function, so if it’s not a required element, then it’s a medicine. If it’s a medicine, then it’s the only medicine that is put into the water supply without our individual permission. It doesn’t have regard to whether you’re a 2-month-old baby or you’re a 40-year-old building laborer who is 120 kilos or an 85-year-old woman who is 60 kilos or 50 kilos. There’s not a lot of nuance there in terms of exposure.

We’ve got a medication. There’s an ethical issue there about a medication added to the water supply which I have a serious concern about. Now going back to high school chemistry, fluoride belongs to the same family as the other halogens which are bromine, chlorine, iodine, and fluoride; therefore, halogens, right? We interviewed recently … We’ll talk about my podcast in a moment. I can’t resist getting it plugged in. Anyway, we interviewed a few months ago Professor [inaudible 00:08:23], who is talking about iodine deficiency and iodine is the biggest deficiency in the world. Two billion people in the world have iodine deficiency. Because it belongs to the same family as fluoride, chloride, iodine, fluoride, fluoride has the potential to compete with iodine for the thyroid, so it was used at the beginning of last century right up until the mid-century, mid 1900s as overactive thyroid.

When someone had an overactive thyroid, they gave them fluoride because they knew it would downscale the thyroid function. Here, if you … You guys may not take as many medical histories as I do, but as I get people coming through my surgery, many of your listeners may have been diagnosed with either underactive or overactive thyroid. It’s a huge problem in our society. I have some concerns about including something in the water supply that has the potential to affect thyroid function; that’s number one. In America interestingly enough which has been fluoridated since the 1940s or 1950s, since 1975, the incidence of thyroid cancer has gone up 160% since 1975. Is that to do with fluoride? No. I’m not saying that is. There are lots and lots of reasons why that might be the case, but that’s of concern to me.

Also Harvard University did the study … They did [mineral 00:09:53] analysis of about 30 different studies and there was some suggestion there that in fluoridated areas, IQ levels came down. There is some suggestion that it may affect bone in young men. This thing … Interestingly enough, of the 200 countries there are in the world, only about five of them, I think, it’s Australia, New Zealand, Canada, America and parts of England, they are the only ones that fluoridate. Are we saying that the rest of the world is just so ill-informed that they cannot make a sensible decision? I don’t think so. I think Scandinavia has a good history of looking at research and evidence, and there’s never been a randomized control study which is supposedly the GOLD standard about the effect of fluoride on tooth decay.

For example … I could show you a graph which showed really clearly that in those five countries, tooth decay has come down significantly over the last 30 or 40 years. You would look at it and you go, there it is. There’s proof that fluoride works, but if you go on to the UN side, the WHO side, World Health Authority, there is another graph which shows non-fluoridated countries, trending exactly the same way. What is this all about? A lot of reputation has been built on it. I know that’s true, but I have … In Europe, they do something called the … they have something called the precautionary principle. That is that if something has the potential to cause harm, why not best avoid it? I think that is definitely the better way to go because it’s a really good example of how we approach stuff in western medicine. You eat something that produces the plaque, and the plaque produces the acid, and then it makes a hole in your tooth. Therefore, let’s make the tooth harder. That’s what dentistry does, focusing just on here.

If you ask me, what is a holistic dentist, and I go, “Well, hang on.” This here is attached to the whole body. It’s got a thyroid, it’s got a brain, it’s got bones, it’s got nerves, and it’s got … We need to think about that and the precautionary principle is the one that I would endorse. To get rid of decay, it is far better to say if the hardest part of your body decays because of what you will imagine what’s going on with the rest of your body, why don’t we address what’s going on with the rest of your body and not only get rid of tooth decay, we might also get rid of a whole range of other chronic health conditions in the process.

Guy: You’ve triggered up so many questions already. I don’t know where to jump in.

Ron: In short, guys, I’m not in favor.

Stuart: Again, just to touch on this a little more, water supply aside as the ingredient in our everyday toothpaste, is that something that we should be weary of?

Ron: Now, there is some evidence to support a topical application of fluoride. We now practice use it very sparingly. I don’t personally use it in my toothpaste. I don’t personally apply it to every patient that comes through the door. If I see a tooth surface that is showing the early signs of tooth decay, just a bit of demineralization, then I will clean that surface and I might apply a fluoride varnish to that one surface and instruct my patient not to eat or drink for an hour. The rest of it is a great marketing ploy. I think there is some evidence to support topical application in a controlled way. I know you can make statistics look brilliant. You could say, “By using this toothpaste, we have reduced tooth decay by 30%.” That might be … Your chance of getting tooth decay was to have two surfaces of a tooth filled over five years, and by using this toothpaste, you’ve now got one third of the surface only required, so it’s playing with statistics.

Stuart: Totally. In a randomized study of two people, so [crosstalk 00:14:05].

Ron: I think there’s a place for very careful application of fluoride, but I don’t use it in toothpaste. We don’t use it as topical application in our practice, and we don’t … I personally don’t use it. We don’t recommend it for our patients.

Guy: Fantastic. That was what I was going to ask actually. To recap what you’ve commented on so far being a holistic dentist as well on fluoride and everything, the teeth … Would you be better off actually just changing your lifestyle and nutrition then as opposed to fixing the problem?

Ron: Absolutely. You guys and many of your listeners would be well aware of the work of Weston A. Price. He was a dentist. This is a really interesting story, but you probably haven’t interviewed Weston A. Price, but …

Guy: No. Please touch on it. Yeah, go for it.

Ron: Anyway, the point being, he in the 1920s and ’30s wanted to find out what caused tooth decay, so he went out and he visited traditional cultures around the world. He went to Malaysia, the Malaysian Peninsula, those specific islands, the New Hebrides, up in Scotland. He went to the Swiss isolated villages in the Swiss Alps. He went to Eskimos, he went North American Native Indians, the South American Native Indians. He visited all these different cultures, and what he found was something really unique. What he had was this amazing experiment could never be really repeated now. He had villages that were living on traditional foods and had done so for hundreds of years. What he observed in those villages were that none of them or very few of them had any tooth decay, whatsoever, but more importantly, they had enough room for all 32 of their teeth with some space even
behind the wisdom tooth.

They not only had enough room for their teeth, and we’ll talk about why that’s important in the moment, but they didn’t have any of the diseases of chronic degenerative disease.

They had no heart disease, no cancer, no rheumatoid arthritis, no diabetes, no obesity.

They were structurally, physically, very sound as well as being dentally healthy. What he then did was he talked … He went into the towns, and he looked at the same genetic group.

He really was doing in a way of controlled study, looking at the same genetic group and the one … The genetic group, the same tribe or family even that had moved into the city after 5 or 10 or very soon after a few years was displaying tooth decay, all of the degenerative diseases that are seen in modern civilization. From that, he wanted to determine what was it about traditional foods that was so unique and what was it about our western diet … Remember this was 1935, where people were only eating 12 kilos of sugar a year, now they’re eating … In Australia 45 kilos, in America 60 kilos to 70 kilos.

Put it in perspective here, he was looking at those people and they were healthy. He took food samples from there and he brought them back, and he analyzed them. He found there were three things they all had in common, the traditional diets. Now, they weren’t all Paleo. They weren’t all on Paleo. They were up in Eskimo land. In Alaska, they were on fish and blubber, and da, da, da. In New Hebrides, they were on oats and some seafood, and seasonal fruits, and in the Polynesia, they were on seafood, and they were on some fruits and some root vegetables, all different types of things. They weren’t all along Paleo, but what they all had in common was the traditional diets all were nutrient dense. They had 10 times the amount of water soluble vitamins that may … They likely the … and minerals and they were four times higher in fat soluble vitamins.

You need fat soluble vitamins to incorporate the minerals into your body. They had that and the interesting thing was the best source of these fat soluble vitamins which are A, D, K, E was animal fats that had been grown on pastured lands in traditional ways. This was a fabulous study done in 1935, and I’m about to give a presentation on Friday where I’ve actually done a little bit of a cut and splice of the catalyst program that was on the beginning of this year, so an ABC program in Australia, Catalyst, and it was on gut reaction. One of the senior professors of research at Monash University said, “You know what? There’s this huge breakthrough that’s occurring. It seems that what we eat could be affecting heart disease, cancer, diabetes, obesity, and a whole range of other things.” He was saying it like this was an amazing breakthrough, and if we were careful about what we ate, we could actually extend our life by years if not decades.

Stuart: I don’t believe a word of it. Just advertising. It’s just advertising.

Ron: The beauty of that is if you look at that, and you listened to what you would think, “Oh, my God.” Like, “What is going on?” If this is the breakthrough to the medical community in 2015, this is why we’re in the [inaudible 00:19:34] because you can press the rewind button to a lovely little segment of Weston A. Price where he himself taught and says pretty much the same thing in 1935, so it suddenly taken us 80 years to get on top.

Stuart: It’s so tricky as well, isn’t it? You realized that there is such huge power in even these beautiful and yet nutrient dense foods, but then if you were to take that group who were truly thriving and pull them over perhaps with the same diet, but surround them in the conditions that we have today with email, and stress, and pollution, and the rat race, I wonder how they would feel whether that would have a …

Ron: It’s a good point, Stuart. It’s a good point because one of the things … Stress has been of an interest to me over the last 35 years. In fact, today’s rather that would feel [inaudible 00:20:26] guys. I’m sharing this with you. Today is the 35th anniversary of my practice in the city of Sydney, but that’s another story, but for the last 33 years, the model of stress that I have used, the model of health that I have used in my practice is that our health is affected by stress. I define that stress as a combination of emotional, environmental, postural or structural, nutritional, and dental stress. Those five stresses and people say, “What’s dental stress? You’ve just pulled that out of the hat because you’re a dentist.” I’ve just defined for you what a holistic dentist is. Respiratory tract, digestive tract, chronic inflammation, nerve damage, chronic pain, all these materials that we use.
Dental stress is an important thing that’s often overlooked, but they are the five stresses, so what you’re saying is absolutely true. You could be on the best diet in the world, but if you are in overload, stress, the fight-and-flight mode that many of us, in most of their [inaudible 00:21:29], and you are not going to be absorbing those nutrients absolutely right.

Guy: What I noticed myself … I can us myself as an example because I don’t think a lot of us even appreciate that we’re in the stressful mode. We just assume it’s normal from our day-to-day actions. I went to Mexico a couple of weeks ago, and I was actually meditating four days on and off in a workshop, but I didn’t realize how stressed I was until I got there and then slowly started the wrong way. By the end of it, I got, “Oh, my God, I feel like a different person.” I’ve been carrying that for weeks or months prior to it. It’s amazing.

Ron: Go ahead, Stuart. Sorry.

Stuart: I’m just going to say, can you imagine my stress as Guy is away in Mexico meditating, carrying the business and raising a family, so it works well for both of us, isn’t it, Guy?

Guy: It was fabulous.

Stuart: Right.

Ron: Meditation is another. It’s the big one, isn’t it? It’s just such an important part of being healthy in this day and age. I think you should not be without it.

Guy: There you go. Yeah. I’m certainly exploring it and I’m enjoying the process. You can look then along the way, but …

Ron: Stuart, you look like you’re about to say something.

Stuart: I do. I’m going to bring it back on track to the dental route as well. I’ve got another million-dollar question for you. Guy and myself, we’re children of the ’70s and the ’80s. We’re anything. We always had mouthfuls of sweets and pop and fizzy drink and didn’t really care about too much. We’ve got fillings in our mouths; most of our friends have at this age. Should we be concerned about these fillings particularly if they are mercury amalgam?

Ron: Yeah, I think you should. See, the interesting thing is that it’s mercury. I’ll have to explain. The silver fillings in people’s mouth what it used to be called silver amalgam fillings euphemistically, half of it is mercury and the other half silver, tin, zinc, and copper, so it’s an amalgamation of silver, tin, zinc, and copper, mixed up with liquid mercury. That when you plug into a tooth, within an hour goes hard, and within 24 hour goes much harder. It’s a cheap, it’s been used for 170 years in dentistry, and nowadays, if I … I haven’t done an amalgam filling for almost 30 years, but if your dentist who you might ask this question or say, “Should I be worried about amalgam? ” “No. Don’t worry about it. It’s perfectly safe.” Okay. Let me ask you this question. When you’ve done a mercury amalgam filling on your patient, and you’ve got a little bit left over, what do you with the scrap?
I know it’s a rhetorical question, it’s a trick question, but people should ask it of their dentist because the answer is this, it’s against the law for you to put that scrap into the toilet, the garbage, or down the sink. That scrap has to be disposed off as toxic waste.

However, through some twist of faith, it’s perfectly … The only safe place to put this toxic material is in the mouth of a human being. I don’t know whether … To me, that defies logic.

Guy: It’s like the world has gone mad.

Ron: It’s the mercury, but time … The question then goes because when I was placing mercury amalgams in the late ’70s and up to about 1981 or 1982, I was parroting what the university told me and that’s was, “It’s locked in. It doesn’t escape.” A chiropractor who is referring me patients at that time said to me, “Ron, it does escape. Read this literature.” I said, “Okay. I’ll read it. I’ll read it.” I read it and I couldn’t believe it, so I took … There was a piece of patient came in, a bit of old filling had fallen out, so from the records, it’d had been six or seven years earlier, so I sent it off to the Australian Analytical Laboratory to have it tested. It came back 40% mercury, and it had gone 50% mercury. I thought, “Oh, my God.” Hang on.

Guy: [crosstalk 00:25:55].

Ron: I don’t believe this. I don’t believe it. I repeated that with about four other samples and they all came back 37%, 43%, 39%, 41%. Clearly, mercury was escaping and when it escapes, it gets stored in the kidneys, the liver and the brain, so doing a blood test does not tell you whether you’ve got mercury toxicity or not. It is an issue. It’s one that is very difficult for the profession to grapple with and again it goes back to what’s the difference doing a holistic dentist and a normal dentists? If all your focus is here, and you’re trying to restore a tooth as best as you can, as economically as you can, then mercury amalgam is a great filling material. There’s only one problem, and the problem is that tooth is attached to a human being. Apart from it, perfectly fine.

Guy: If you got mercury fillings, is it quite a procedure to change them?

Ron: Look. It’s not rocket science but it seems to … There is some precautions that one should definitely take. You are better off leaving it in your mouth. Obviously, if there’s decay in there, you don’t leave it in your mouth, but if you’re having it removed because you’re wanting mercury removed from your body, then you need to take a few precautions, and in our practice, the precautions that we take are we use a rubber dam which is a shape of rubber that acts like a diaphragm. We punch a hole in that and the tooth or teeth that we’re working on pokes through, so it forms a barrier so that it protects the airway. We also give people a nose piece, because as soon as I put my drill on to a mercury filling, I create a vapor which your nose is very close to, so I don’t want you to be inhaling mercury vapor. We also use a lot of water to dampen down the vapor for us. We also use high-speed suction to avoid the exposure for us and the patient. We move it in a certain way, so we can flick it out rather than grinding out because that creates more vapor. In our practice, we have air purifiers and negative ion generators to help us deal with that as a OHS.

Guy: Cool. Sure.

Ron: There are some precautions, you should not have it just removed. It does raise the issue of mercury … It raises a really important issue and that is dental materials in general. I was attending a course last year from a professor from the Karolinska Institute in Sweden which is very big on Toxicology, and introduced me to this idea of metal-induced chronic inflammation. By being exposed to metal, on a 24/7 basis, the potential for your body to react by then going into chronic inflammation is there, so in our practice, we’re try and avoid metal as much as we can, and we can pretty well do that. There are some issues around dental materials that need to be considered carefully, but mercury for us has been a no-no for almost 30 years, and whether you’re removing a small filling or a whole mouth, you do it carefully and you support the person. Usually, we work with the person’s naturopath or nutritionist outside.

Stuart: If for instance, I did have a filling, a mercury filling, but I went to the trouble of getting a heavy metal analysis test. Maybe a hair testing kit, and I didn’t have any issues with mercury, happy just to go along and not really pay too much attention to it?

Ron: In our practice is in the city of Sydney, it’s called Holistic Dental Centre. There’s another plug, but anyway … The point about it is that we do not take a dogmatic approach to things to alter it. In a way, I envy those that do, that say, “All amalgam fillings should come out. All root canal teeth should come out. All these, all that.” We’re not dogmatic like that. I think there are two separate issues here. One is should we still be using the material? To me, the answer is definitely no. There is no excuse for using that material in today’s dental world. That’s number one. The second issue is should everyone be having every filling out? The answer is maybe, maybe not. We need to consider each one individually, each person individually. If for example, you were in excellent health however we define that. Of course, you got to be thinking about physical, emotional, mental, all these different …

Stuart: Dental.

Ron: Dental. All those different aspects of health, however we define excellent health. If you were in excellent health, and you’re sleeping well, and you’ve got good digestive, all the functions are going well, and … Hey, I don’t lose any sleep over the fact that when that filling needs to be removed, it should be removed, but when it is removed, it should be done carefully.

Stuart: Right. Got it.

Ron: Hair analysis is a gauge. It’s reasonable indicator. I remember I said mercury is stored in the kidney, the liver and the brain, it’s stored in fat tissues, so to get a proper analysis of what mercury load you have, you need to do a heavy metal … A challenge if you like, so you can take a chelating agent. People are exposed to heavy metals. Say you swallowed lead or something. The way that get that out of your body is by using what’s called the chelating agent. An example of that is something called DMSA. You could take DMSA and for you … Firstly, you would measure your urine before, and you’d have a really low level of mercury in your urine or your blood. It’s not a good measure. It doesn’t float around there, but then you take a couple of capsules of DMSA, and then you retest three, four or six hours later, and you collect the urine or a blood, and then you measure the before and the after. What you’ve done is you’ve dragged the mercury out of the organs and you deposited it in the …

Guy: In the urine.

Ron: … urine hence, to be excreted. That’s a more accurate way of determining it, but as I said, we’re not dogmatic about it. We’re very careful. I have some patients that have come to me from all over the place that they’ve had their amalgams removed in two or three sessions, and I’ve had other patients that have taken 10 or 15 years.

Stuart: Okay, got it.

Guy: Great answer.

Stuart: It’s good to know.

Guy: Another question, Ron on dentistry, and it’s a hot topic that will come up all the time for us is dairy consumption. Is this a key to strong teeth and bones?

Ron: Look. One of the things that I’m also very interested in is why public health messages are so confusing and contradicting. You only have to look at who is sponsoring some of the major professional organizations like the Dairy Corporation is a major sponsor of every professional, nutritional organization as well as the Asthma Council as well as … You name it. The Dairy Council are offering some sponsorship. That is, I think, clouds over some of the issues. I think there is some place for dairy, perhaps in a cultured dairy sense. If the dairy is grass fed, that’s a different story as well as opposed to being grained fed, but it’s certainly not an essential requirement for healthy teeth. No. I think fat-soluble vitamins are and within dairy … There are some fat-soluble vitamins, but there are some other issues that go with them. When we pasteurize and homogenize milk, we remove a lot of the enzymes that help us cope with the proteins in the milk, the casein and that is a common allergy that people and food sensitivity that people have.

I think what’s important is that you have … For strong healthy teeth, from the moment of conception … You get this from the moment of conception. In fact, probably for a good year or two, prior to conception, both male and female, to be eating a nutrient-dense diet that is high in vitamins, fat soluble and minerals, fat-soluble vitamins, and has a really broad range of vegetables and good fats and moderate amount of protein … I could go on about what it is, but it is not dairy. Dairy is not the essential [inaudible 00:34:53].

Guy: I appreciate it. You say fat-soluble vitamins, right? Yet, we’ve been told not to eat for God knows how many years as well to digest the vitamins that are fat soluble.

Ron: It’s actually set us up for the perfect storm. We’ve had the food pyramid which is food grains at the bottom, and avoid fats. We’ve had the low-fat dogma coming to us via [inaudible 00:35:18] and every heart foundation and every pharmaceutical company in the world because that’s something that doctors can measure. They can measure cholesterol, and they can give you a drug to lower cholesterol, so it makes them feel like they’re doing something. We’ve had the food pyramid and we’ve had the low-fat dogma, and we still have heart disease, number one. Cancer, number two, one in two male, one in three women. We will get cancer by the time they are 65. We’ve got autoimmune disease, it’s going to the roof. There are over 200 autoimmune diseases. By autoimmune, we mean Crohn’s, irritable bowel, thyroid function, rheumatoid arthritis, Parkinson’s, et cetera, et cetera. Then we’ve got diabetes and obesity. How is that food pyramid and low fat diet been working for us over the last 40 or 50 years? Not all that good.

Guy: [inaudible 00:36:13].

Stuart: You touched … You mentioned it like a certain type of dairy and you’re also touching on upon the importance of fat-soluble vitamins as well which led me to think of reminineralization. Are we able, through diet and all of these key nutrients, or be it in a different dairy from fats, whatever, great foods, can we assist our teeth in remineralizing themselves?

Ron: I think the answer to that is yes, up to a point.

Guy: Can you explain the remineralization [crosstalk 00:36:50]?

Ron: Let me just explain what demineralization [crosstalk 00:36:52].

Guy: Okay. Perfect.

Ron: Let’s start what’s the beginning of the problem. A tooth is covered by enamel which is really hard. Underneath enamel is dentin which is considerably softer, and underneath the dentin is the nerve and the tooth, right? [inaudible 00:37:08] on a tooth. Now, within the mouth, there are at least 500 different species of microorganisms that we know of, and they live in perfect harmony. There’s a struggle like the rest of the world, the struggle between good and evil in the mouth as a symbol of struggle that goes on a daily basis between good and evil. If you are eating a good diet, then the good bacteria, just as they are in the gut proliferate, and you enjoy good health. If you’re eating a poor diet which is sugar, refined carbohydrates, grains which often break down into carbohydrate and sugar which breakdown into sugars very quickly, then you have a lot of sugar substrate for the bad bacteria to proliferate. You’re like any living organism that eats, it’s got to excrete. It’s got to go to the toilet. What did it excrete is an acid. The tooth is made up of calcium and phosphate, crystals, and so it starts to demineralize the tooth.

That shows up as little whitish spot on the tooth surface first, then it becomes a brownish spot and then it starts to undermine the softer dentin under the enamel, and then one day, you bite into something, and suddenly, out of the blue, you’ve got a hole. It’s been going on there for a while. Now, if you have the early stage of demineralization where you just got this early stage of decay, white spot, or even maybe the brown spot is starting and you eliminated all those substrates that fed the bad bacteria, and you ate a nutrient-dense diet which we’ve already talked about, then there is the chance to arrest decay and stop mineralization and remineralize the tooth. There are some products that [purport 00:38:54] to assist that. One of those products is called Tooth Mousse.
Tooth Mousse is a dairy product derivative and it’s a bio-available calcium and phosphate.

We do use some of that in our practice. I think the issue of mineralization, remineralization is a really important one, and then you get on to the topic of drinks, and water, and sports drinks, and carbonated drinks, and the alcohol, and the acidity of those drinks, you’re pushing up against it. I had somebody coming in to see me the other day who was complaining about sensitivity around the neck of the tooth. This was around 12 o’clock in the morning, and they told me, I said, “What did you have for … What are you eating?” They go, “Oh no. I’m on a really good diet.” “I started today with fruit juice. I have a big glass of orange juice and a big bowl of fruit, and then I have some muesli or some cereal with some milk. I’ve got low-fat milk. I don’t want to get … You know, I don’t want to be unwell, so I’m going to have low-fat milk.”

The Heart Foundation [text 00:40:00] going there and then she comes in to see me with iced tea. [crosstalk 00:40:05]. I calculated for her, and it was only 11 o’clock in the morning, but she’d already had the equivalent of about 27 teaspoons of sugar, and it was on the 11 o’clock in the morning. Really, what we are up against is dairy is not answer, remineralization is definitely possible. You need to consider the food that you’re eating and the drinks that you’re drinking.

Guy: [crosstalk 00:40:30].

Stuart: It’s so sad because that lady would have thought that she is doing the best that she can based upon the information that she is receiving from the supermarkets, from the government, from pretty much everybody in her circle.
Ron: I’m really … One of the things I’ve come to realize is we’ve got a real problem with our health system. In terms of crisis therapy, there is no better place to be. The level of ingenuity, of skill, of intelligence, of equipment that’s available to deal with a crisis, analysis on the medical health crisis is phenomenal. A friend of mine had a 1-week-old baby, open heart surgery for a heart defect. My 89-year-old mother had a new aortic valve replaced. What they can do is amazing. Crisis therapy, tick that box, brilliant. What’s wrong with the healthcare system is that it’s really not a healthcare system. It’s become a chronic disease management system. Really, between chronic disease management and crisis, it’s a great economic model. It generates billions, literally billions of dollars of profit for the processed in pharmaceutical industry, and for the health industry. I reap … I don’t reap billions of dollars sadly, but dentistry is a product of western diet.

Guy: Culture, yeah.

Ron: If I was a dentist in the Swiss Alps village, I wouldn’t be having a very busy time, so we have a chronic disease management system and that’s got to change. It’s unsustainable financially, the human cost, the loss of human potential is enormous.

Guy: Do you think people are being more proactive?

Ron: Definitely. I think there’s two schools … Actually, Guy, that’s a really interesting … but I think that’s a rising tide. I think there are two schools of thought out there at the moment. One is total faith in the Western health model like, all I need to know is my doctor’s phone number. Apart from that, I’m going to be fine. I’ve got health insurance and my doctor’s phone number always work. They’ll just tell me what medication I need, if I need surgery, so be it. It’s all there for me. There’s the other group that says, “Wait a minute. I know that’s there for me, but I don’t want to get it.” They are becoming far more proactive in their life. I think that’s a rising … That’s a definitely a rising tide.

Guy: I was going to add as well even just for the [inaudible 00:43:08] podcast and blogs and things that are popping up the message and from the growth of our podcast over the last years, people are definitely at least hungry for information, and trying to get it out there for people to proactively change.

Ron: I’d agree with that.

Stuart: I did have a question when we were talking about the remineralization and you touched upon the oral microbiome, and I listened to a great podcast a couple of weeks ago all about that very topic. My question to you is mouthwash. Does that affect the oral microbiome because they were saying that it did at the time, and so I just thought we’d ask the expert.

Ron: Were they saying it did in the positive way or negative way.

Stuart: A negative way.

Ron: Absolutely. That whole issue of bad breath for example is a classic example of … It’s such an interesting topic. I could talk to you for half an hour and an hour on bad breath but basically, there are medical reasons why you have bad breath. It’s dental and medical reasons, and yet it is a 10-billion dollar industry of mouthwashes, breath fresheners, da, da, da, da, da. You name it and most of them are totally ineffective and do not address the root cause of the issue which is the same as tooth decay or bad gut biome or bad oral biome, gut biome. The same diet that promotes a healthy gut biome, guess what? It promotes a healthy oral biome as well. That product that you buy … If you have an infection or you’re dealing with something on a short-term basis, maybe we use a herbal mouth rinse, tincture of calendula which is very effective in a short term, but I wouldn’t recommend that for more than a couple of days for any patient. I certainly recommend a mouth rinse on a regular basis.

Guy: Great. Great questions then.

Stuart: It’s interesting. The microbiome in the gut health now is so huge. You see the next breakthrough but many of us don’t even think that it starts in the mouth, and we’re drinking sodas with all these crazy acids, very harsh mouthwashes and rinses or manner of foods that we put in there would have to have an effect at some point I would imagine.
Ron: Look. Like I said, the two most common infections known to man, woman, or child is tooth decay and gum disease. That only arises through an imbalance of the microbiome in your mouth. If that happens there, why on earth wouldn’t it happened anywhere else in the body and it certainly does. That’s what Weston A. Price found out, big breakthrough in 1935. It’s just taking a little while for the [ballot 00:46:05] to arrive.

Guy: [crosstalk 00:46:06].

Ron: He posted a letter 80 years ago, and it’s only arrived on our shores recently.

Guy: That’s amazing.

Stuart: [crosstalk 00:46:14].

Guy: What does a holistic dentist to do with the care for his teeth?

Ron: I try to eat a good diet. Listen, I work on an 80/20 principle, 90/10. If I get to 90/10, I am saintly. I’m very proud of myself. I’d like to think that throughout, most of my … All my week, I’m on an 80/20 basis. You’ve got to work out what percentage is right for you. Some people think 50/50 is pretty good, and to me, that’s ridiculous; 60/40 doesn’t cut it; 70/30 is not going to make that big a difference; maybe 20 is the bottom line; 90/10 is what I do, and if I was 100% or I’d be a social outcast and known whatever [inaudible 00:47:03]. I think you’ve got to cut yourself a little of slack here because you end up getting so stressed out about what you’re reading, that it becomes pathological in itself, but essentially, the basis of my diet is I eat … The majority of my diet, I’m trying to make vegetables of varying colors, as many colors as I can. I try to keep low-ish carb and by carb level, I mean around 70 gram to 80 grams of carb a day is achievable and if people want to know what that is, I would suggest to get a carb counter and spend a week looking and weighing everything you do.

You don’t have to do it for the rest of your life. You’re just going to do it for a week or two to start getting your head around it. I would try … I had moderate amount of quality pasture fed, preferably organic protein, and by moderate I mean … We’re talking about … For me, who is 80 kilos, I wouldn’t want to be eating more than about 60 grams of protein a day. An egg has got 7 grams of protein, so if I have two eggs in the morning, there’s 14 grams, and a 200-gram piece of steak would have 66 grams right there and then. We eat too much protein. There’s no doubt about it. We eat too much meat, and we eat too much meat for two things. Problems with that is, one, for our own health, it’s not good, and two from a sustainability and planetary point of view, I don’t think it’s good. The other thing is good fats. By good fats, I would include butter, olive oil, avocado, coconut oil. I do most of the cooking at home, coconut oil. I indulge myself with some roasted vegetables and duck fat occasionally.

Then I have clean water. I actually purify my water. I have a reverse osmosis filter which removes everything and then I might add a couple of grains of Himalayan or Celtic sea salt. If I can taste it, I put too much in. If you have salts, I use either those salts, Celtic sea salt or Himalayan rock salt which have 60 trace elements in them, and I have moderate amount of seasonal fruit. I restrict my fruit intake, but I do have seasonal fruit and I do have some apples, bananas, berries, preferably organic. They’re very high in pesticides, strawberries and blueberries. Then sea food, moderate amount of sea food. I’m very careful with sea food. The best sea food is I think sardines. A lot of the other … The bigger fish, I wouldn’t touch.

Guy: From the mercury perspective or …

Ron: From a mercury sustain … There’s two issues about seafood. One is sustainability. We have raped and pillaged sea, and we’ve now reduced to up to 90% of its fish stocks over the last 20 or 30 years, so that’s a bit of a problem. The toxicity issue is inescapable, and the higher up the food chain you go, so the big fish are our problem. Then you go to farm fish, and I don’t really want to touch farm fish either because the farm fish are not in a natural environment. They often eat trash fish, so when they scour the ocean, they use big nets and that will take out the fish that can be sold at the fish market, but they have a huge amount of what’s called trash fish which were either too small to eat or a bottom feeders, and so they end up getting milled up to fish meal or they might … I just think farm fishing is not a good … I think sardines are the best alternative, calamari, okay. I don’t eat much. I don’t eat much seafood. It’s overrated.

Stuart: How would you move? What would you do? Are you a marathon runner or are you a crossfit aficionado?

Ron: I’m a functional movement aficionado.

Stuart: Right.

Ron: No. Really, I am. For the last … One of the most liberating things I’ve learned is that if you did 10 minutes or 20 minutes of interval training, high intensity interval training, then your metabolism is up for 24 to 48 hours. If you did a 10-kilometer run, your metabolism would be up for six to eight hours, so you don’t have to do that much to make a difference. For many years, I have attended a fabulous gym. I think he is one of the best trainers in Australia, Origin of Energy in Bondi Junction in Sydney, and Aaron McKenzie is into functional movements. It’s bending, twisting, turning, lunging, reaching, extending, flexing, doing all those movements that we do in everyday life and incorporating them into a workout, and then also focusing on the core. I have tried to do that three or four times a week, and I also do some stairs, high-intensity cardio but only over a short period, and so I don’t … I’m not a runner.

I think people run for various reasons. It’s very meditative. It’s not just the health thing people go out for long runs, but it’s not a really good thing for you. It’s not good for your joints. It’s not good for you. It’s not necessarily a good thing. That’s the first thing. The other thing is I try to wear a pedometer because you could work out for 30 minutes or an hour a day, but you’re sedentary for the 23 hours, and that’s a good thing either. In my surgery, I actually have measured that in a working day, I would walk about 6,000 steps just backwards and forwards from patient, around from where I parked my car to where my surgery is and back again, and to and from. I try and incorporate movement. Every morning, when I wake up in the morning, I do some yoga. I usually do the Salute to the Sun, a few rounds of that. If you’re wanting to do an all-around exercise, that is brilliant. Salute to the Sun, a couple of rounds of that in the morning really gets you going, so yeah. Movement is important.

Guy: A lot of people just don’t move. That’s another thing and another topic but nice to hear you do. I’ve been bringing in yoga to my weekly routine, and I’ve been trying to get

Stu there but he’s not prepared to [inaudible 00:53:46] and come down.

Stuart: Yeah. One day, Guy.

Guy: I’m aware of time. It’s going on a little bit, Ron, and I’d love for you to just talk a little bit about your podcast just to let the listeners know that you’re a podcast to Good Doctors, is that right?

Ron: We do.

Guy: I know Stu has become a fan. He’s been listening to a lot of it lately.

Stuart: I have. I’m loving it.

Ron: Yeah, good. It’s been going for a couple of years now actually, and my co-host, that it’s called The Good Doctors, Health Care Unplugged. Each week we explore. Here comes the introductions too. Each week we … no. Each week we do, we explore health wellness and disease from a nutritional and environmental perspective and we look at food from soil to plate and we look at the connections between mind and body, and we do that because they’re all connected. We really are talking about alternative medicine, we’re talking about good medicine, and my co-host in that is a fabulous doctor in the Mornington Peninsula, integrative holistic GP called Michelle Woolhouse. I personally … we’re up to episode 170, I think, and we do Healthy Bytes which very … Sometimes we interview people, sometimes we have a Healthy Byte which varies from 5 minutes to 20 minutes, and we’re just starting to do book reviews, but I have personally learned so much.
Each week, I get to pretend, and it’s not much of a stretch for me, but I get to pretend that I don’t know everything. I get to ask either our guests or Michelle something, and I’ve learnt so much from that, so it’s a great show. We’re starting to take it little more seriously. We’re going to do some live events next year. It’s going to be really good. It’s a really exciting project. It’s one we both really enjoy.

Guy: Fantastic.

Stuart: Fantastic. If we wanted to connect to The Good Doctors, the best way to do it?

Ron: iTunes or you could go on to our web page which is thegooddoctors.com.au, and we’ve got a Facebook page, we got a lot of information going out. We’re just about to publish an ebook on what is good health, and we’re about to do a whole series of varying programs. We did a fertility series, we’re doing a cardio series, a cancer series, so there’s a lot exciting things happening there next year.

Guy: Brilliant.

Stuart: Fantastic.

Guy: I think you’re right. Since we’ve been podcasting, I’ve learned so much. I find it a privilege. We have guests on like yourself, and we currently do them [inaudible 00:56:18] interview, but the absolute variety of knowledge that you exposed to, it’s awesome.

Ron: I’ve started a second podcast as well.

Guy: Have you?

Ron: I have on through my surgery, but it’s called Holistic Health Conversations. It’s where I interview practitioners that we work with around Australia or around Sydney, and also internationally who have a holistic approach to healthcare. That’s starting up in the next couple of weeks as well from our surgery web page.

Guy: Well done. Fantastic. There you go. Ron, just to wrap up, we have a question we ask everyone on the podcast every week. Nothing too technical, but what’s the best piece of advice you’ve ever been given?

Ron: I think the best piece of advice I’ve ever been given … The best lesson I’ve learned is to take control of yourself and keep an open mind because we love certainly, and if you’re going to change your health, there are two things that are important in change, any change. The first one is to accept control. It’s called locus of control. Do I have the control over my health? I know I don’t 100%, but I want to be as much in control of it as I can, so that’s number one. Number two, a tolerance of ambiguity. Meaning things are not black and white, and keeping an open mind and incorporating information and having knowledge is a very powerful tool, so take control and be the best you can be. That’s the best lesson I’ve learned.

Guy: Awesome. It’s funny you come up with that answer because I’ve been [inaudible 00:58:04] the phrase, beginner’s mind, when you approach the things, and that’s come up in the last couple of podcast actually.
Ron: Look, I often say that I only wish I knew as much I thought I did when I graduated from dentistry. When I graduated, I passed all the exams set by all the professors, and I thought I knew it all. Actually, the more you learn, the more you realize you don’t know, so it’s fun to learn.

Stuart: That’s right.

Guy: Fantastic. What’s coming up next for you?

Ron: I’m just in the process … I’m just finishing a book, and the book is called Simply Be Well. It’s an exploration of the five stresses in life that break us down which I’ve mentioned, emotional, environmental, postural, nutritional, and dental, and the five pillars of health that build us up which is sleep, breathe, nourish, move, and think. It also explores why public health messages is so confusing and contradictory. That’s coming out in the New Year. If people are interested, they can go into my website and we’re going to be … I think I’m going to have the first couple of chapters ready in a couple of weeks, and so we’re going to give them out free, send out the first couple of chapter.

Guy: [inaudible 00:59:10] awesome. Let us know when it’s out. It would be great. Everyone listen to this. Your website, best place to go back to the [inaudible 00:59:19] would be?

Ron: The surgery website, the shdc.com.au. SHDC, that stands for Sydney Holistic Dental Centre.com.au or they go on to drronehrlich. All one word, lower case, dot com, and there’ll be a lot of information on their too. [crosstalk 00:59:37].

Guy: [crosstalk 00:59:36].

Ron: Workshops coming up in the New Year, a Simply Be Well workshop to go with the book, and we’ve got an app that goes with the book as well, so a lot of exciting stuff coming up.

Guy: Awesome. We’ll link to the show notes as well, so people can just go and check it out.

Ron: Thanks.

Guy: [crosstalk 00:59:52].

Ron: Thanks for having me.

Stuart: [crosstalk 00:59:53].

Guy: Thanks for coming on. That was brilliant. I really appreciate it.

Stuart: [crosstalk 00:59:55]. We continue to learn which is great.

Ron: Don’t we? Thanks, guys. I really appreciate it.

Guy: Awesome. Thanks, Ron. Cheers.

Stuart: Thank you. Bye-bye.

Rohan Anderson: From a Corporate Lifestyle to Living off the Grid

Rohan Anderson

You can also listen to the full episode on your iPhone HERE via iTunes.

Guy: For this week’s podcast episode, we decided to record it in audio only, as our guest lives in a remote part of Australia and we didn’t want to take the chance with internet quality. By doing this we are able to deliver great audio clarity without any dropouts.

Rohan Anderson A Year Of Practiculture

 

Eat well, Live Well. It’s that simpleRohan Anderson

Our fantastic guest today is Rohan Anderson. A few years ago he created Whole Larder Love which began as an online journal, documenting the story of a life change.

A significant life change for a regular person embedded in western society.

Rohan had a metamorphosis driven by a desire to alter his food and lifestyle choices. At the beginning, he was very unhealthy. Obesity, food allergy, anxiety, depression and hyper-tension where all part of daily reality (most of which he was medicated for).

His health concerns, a growing understanding of his environmental impact and the responsibility of being a parent, where catalysts nudging him to make deliberate change.

Today’s podcast is all about change. How we truly do have the power within us to change if we truly want it, and how the small changes can make a huge difference over time in our lives and others. Be inspired and enjoy!

Full Interview:

In This Episode:

downloaditunesListen to Stitcher

  • How he overcame obesity, hypertension, anxiety, depression
  • Making the switch from corporate world to rural life
  • Why he had to go through a great deal of pain before making huge changes
  • Why building his log cabin has been the most rewarding thing he has ever done :)
  • Rohan’s favourite & most influential books:
    Western Novels by Louis L’Amour
    - The Unprejudiced Palate by Angelo M. Pellegrini
  • And much much more…

Get More Of Rohan Anderson:

Leave a Comment

Full Transcript

Hey, this is Guy Lawrence with 180 Nutrition and welcome to today’s Health Sessions. I’ve come to the conclusion over the years that everyone’s journey when it comes to health, food and nutrition and exercise it’s almost like a spectrum. On one end of the spectrum I guess you could say you’ve got people that have never made the food-health connection before. Don’t really look at what they’re eating, if they’re eating processed carbohydrates, if it’s affecting their gut health and all sorts of things going on.

Actually for them literally it’s not buying some fast food and eating a bowl of edge instead. It could be a major challenge and then at the other end of the spectrum you got people that have been making tremendous amount of change over the years and forever evolving and learning. The one thing I’ve come to conclusion is to always keep a beginners mind and I try and have that approach when it comes to health nutrition and pretty much anything in life.

I only say these things because today’s guest, who I think is absolutely awesome, just a wonderful human being is Rohan Anderson. It’s safe to say he shares his journey today, which is being that full spectrum. He was that guy who was earning lots of money, corporate world, but very unhappy. He was clinically diagnosed obese. He said he had food allergies, anxiety, depression, hypertension. They were all parts of the daily reality and most of them which were medicated for as well. He just simply wasn’t happy.

Over the years he’s been evolving and making changes up to this point now where we have him on the podcast [00:02:00] today. He’s releasing a second health book which is called ‘A Year of Practiculture’. My copy is in the mail as I write this, because I’m very excited to get it because it’s full of stories and even recipes from a year of living a self-reliant lifestyle.
From going to being that guy, obese corporate to now becoming a self-sufficient person. Which that’s growing, hunting forage and healthy sustainable foods off the land. We are actually opted to record this podcast in audio only and not the usual video as well, because he’s in a very remote part of Victoria. We just wanted to make sure the sound quality was top notch.

In his own words as well he said, you could scream until he was blue in the face when he was that guy back when he was obese. He had to find the changes for himself. I know I can certainly relate that on my own journey when I think of certain family and friends. No matter what I say or do I don’t really change.

I’ve come to the conclusion that you can just lead by example. When people are ready to change they’ll make the change and start asking you questions and so forth. Obviously you can direct them then to podcasts like this. The one thing I have been finding helpful you might have heard me say on a couple of a few podcasts ago that we actually did a survey and we designed a quiz around that on people’s number 1 problems. Generally it’s normally revolving around weight loss. We look at these things from a very physical aspect and then as we start to change we then look deeper into it and then we really start to embrace the health changes.

If you are struggling with trying to get people over the line to make them look at their diet a little bit or their health, this is actually a great place to start. You [00:04:00] could send them back to 180nutrition.com and 180nutrition.com.au and there will be a button there saying, “Take the quiz” and that’s a great place to start. That’s designed for somebody that really hasn’t started their health journey yet. There’s a good video and there’s actually a really good introductory offer to help support people that want to make the change for the first time.

If you’re struggling and telling yourselves, you can use that to tell them for you. Take the quiz back at 180nutrition.com and .com.au. Anyway let’s go over to Rohan. This is a really fantastic podcast. Enjoy!

Hi. This is Guy Lawrence. I’m joined with Stuart Cooke. Hi Stu.

Stuart: Hello mate.

Guy: Our awesome guest today is Rohan Anderson. Rohan, welcome to the show.

Rohan: Nice. Thanks for having me.

Guy: Just to put our listeners into the picture mate. We all met at the Primal Living talk last year in Tasmania, which I think now is over a year ago, so wow, time really flies.
I remember watching your talk mate and just absolutely being blown away by it and with your message, the story, the humor, the heartfelt-ness from it and it was absolutely fantastic. Believe it or not I’ve gone on and done a couple of talks since. I always take inspiration from that day Rohan. We’re very honoured to have you on the show today and looking forward to getting a little bit to know more about you and share with our listeners. It’s greatly appreciated mate.

Rohan: All right.

Guy: To start the show Rohan, would you mind just sharing a little bit about your story and the life changes you’ve made before you got on to a whole lot of love, just to give people a bit of a background.

Rohan: Yeah. It’s probably quite familiar to a lot of people. Middle class Australian working my ass off trying to earn as much money as possible to pay off [00:06:00] mortgages and car loans and credit cards. I ended up working about 6 days a week in a couple of different jobs and focusing on values in life that I thought were important. What took a back seat was the things that are important, which are family, health, experiences.
My body was a reflection of the way my life was. At that point in time I was morbidly obese. I had a whole range of different health issues and fairly common health issues that a lot of Australians have. I had hypertension, anxiety, depression, I had food allergies. Like I said before, I was disgustingly obese. I can say that, I was an absolute fatty.

What happened was there was a couple of different catalysts that made me look at my life, evaluate it and say, “I need to make some …” I realized I need to make some changes.
I think having kids and the realization that I was feeding my kids the same shit food that I was eating, gave me a large amount of guilt. That hitched out at me to want to make changes in what I was feeding my kids and then I was asking myself “Well, I want to feed my kids healthy foods and I should be feeding myself healthy foods.”

Then I started to do some trial journey of moving away from foods like chicken nuggets and takeaway foods and urban fries and moving into looking at cooking with whole foods, really, really basic stuff. Looking at cook books to begin with and actually cooking with ingredients as opposed to opening up a jar of tomato sauce and pouring over some pasta.
Then eventually [00:08:00] I took extra steps and started looking for organic produce, chemical free produce, local produce and in turn the more local the product the more seasoned it is, the more [inaudible 00:08:12].

Then from there I took an even one more further step and I started growing most of my own food. For my meat I became a hunter.

Guy: How long ago was this Rohan?

Rohan: I really don’t know. It’s been such a long journey now. I would say it’s probably … I do know I started writing a whole lot about 2009. I had previous to that attempted to integrate some of these stuff into my life, especially the growing of the vegetables. It was in the back of my mind, it was more of a hobby. I didn’t take it as seriously as I do now. Although even though I do take it seriously there’s quite a lot of farming.

Stuart: What was it Rohan that led you to explore that avenue as opposed to doing what most people would do in the modern world. They’d join perhaps Jenny Craig and go to the doctors and get some pills.

Rohan: I did both of those things. This is why it’s important to share my story, because I’m the same as everybody else, I just found a different solution for me. Everybody’s solution is going to be different. Initially I was about to take a flight to London many, many years ago. I went to my doctor and I said, “Look. Can I get some Valium? Because I’m not a very good [inaudible 00:09:43] my first long whole flight and sometimes I get a bit of anxiety.” He said, “Tell me more.”

He sat me down. It was like going to see a shrink. By the end of the session I was folding my eyes telling, basically admitting that I’ve been having these attacks for pretty much [00:10:00] in my entire adult life. He diagnosed me with anxiety and depression and I had all these tiredness issues and I was manic at times and all those sorts of things.
Straight away I was diagnosed with some symptoms and then I was medicated for. The same happened for hypertension with my very high blood pressure. You’ve got hypertension, you need to take these tablets.

That was my first step. Now that I look back at it, I think that’s great because what happened there was the medication gave me the ability to get some level ground and to find some peace and some consistency in my daily routine. Because prior to being medicated I was about to go nuts.

The other thing that I would mention as well is my wife convinced me to go Weight Watchers. I went to Weight Watchers and that was a great experience. It was very similar to an experience I had going to Alcoholic Anonymous.

The system that those guys have it’s so technical, it focuses on counting all these calories and grams and fats and bits of sugar. The amazing thing was that they told me. I said, “You should have a can of baked beans for breakfast.” Here I am having baked beans in newsletter. I was only [inaudible 00:11:20] sugar.

The point I’m trying to make is that the health profession is very, very quick to jump on the medication band wagon. I think there’s some value in that but there also should be value in looking at addressing the reasons why us western humans are in such a shit state in the first place.

Maybe to address, “Okay. Why did I work 6 days a week and want to earn so much money to buy stuff that I didn’t need?” Well, that’s because that’s what a middle class [00:12:00] western society expectations are. That’s the value that we put on ourselves and that’s the pressure that we put on ourselves.

Our health reflects that. We all work really hard and one could build [inaudible 00:12:11] everyone has got loans and credit cards and it’s so easy to get credit. Everyone is under pressure. All that pressure puts us and our health under pressure. Then we want these quick fixes to fix our health as opposed to addressing what we really need to do, which is a little bit of exercise and also eating real foods.

I heard the other day that the bestselling cook book at the moment is a green smoothie cook book. The problem with that is it’s the quick fix rubbish.

Stuart: It is.

Rohan: It’s constant. All those new different diet pads and different healthy miracle, I call it the Choo berry, which the fictitious miracle Guatemalan berry that you can cook with it. You can have it for breakfast. You can roast it. It does all these things. It’s everyone’s [inaudible 00:13:07] but the reality is all we need to do is go back in the past and look at what people would have been eating for thousands of years, which is plant matter, animal matter, a combination of the 2.

As far as processed foods go, people have been eating cheeses and breads, even culture is built on bread. It gets so brutalized bread, but human culture has lived on it for thousands of years. In some shape, way and form even the Guatemalan people, the local aboriginal people around here had often clouds of [inaudible 00:13:44] grass being bashed down with rocks to make little butter.

The reality is that’s plant butter, it is growing, it’s a seed. The same thing for all the stuff, the water [inaudible 00:13:56] any of those [00:14:00] bush foods. Our bodies have been designed to survive on plant and animal matter, not highly processed rubbish.

Guy: Rohan, something just occurred. Do you think you had to go through that pain and suffering to get to that point to make the changes? I see that in people around me as well, that I get a little bit frustrated with, but I can’t help or say anything because they’re on their journey.

Rohan: Exactly. I have just started a process of writing another book at the moment out of that exact frustration of being an advocate for making the social change in food and lifestyle for many years. I have this matrix movie moment where I came out of being connected to the system and I was a free thinking individual, as a free agent. I realized I could identify these are the problems we’ve been having in society with our food and our lifestyle.

Then everywhere I go, whether it be driving down the street or walking through a shopping center or something like that. I can see all these people and I’m absolutely frustrated. I just want to walk up to everyone and say, “Don’t you know what you’re doing to your body and do you know what you’re doing to the environment? You could be living this way. It’s fantastic.”

Having those situations and trying to communicate to everyone whether it be talks or workshops or demonstrations or whatever. I have found out that people do not like having a mirror. They do not like looking in the mirror and seeing the truth and seeing the reality. The only way most people come across this is whether or not they’ve got that intuitive and they’ve got that intelligence to pick up and say, “Hey, I’m going to embrace this into my life.” That’s a very minimal amount of the population.

Most people that make the big change in their life it’s usually some health and profession. I remember that talk in Tasmania. A lot of the speakers were saying, “Just [00:16:00] happened to know that blah, blah medical health problem happened to me. Then I made this challenge and then I did this research. Then I found out that salt is really bad in your diet or sulfur is really bad in your diet. The shampoo I was using is really bad for me.”
It’s not until people get to that stage where something bad happens to them that they’ll make a change. That’s exactly what happened to me. It’s the same thing. I remember and no offense to my lovely great grandmother. She was a heavy smoker, a heavy drinker, then got breast cancer. Her son, he was also a heavy drinker and a smoker.

He said, “I’ve been doing some research.” This is in the 1980s. He said, “I’ve got this, there’s this new diet will help you treat your cancer as opposed to chemo.” Guess what it consisted of, plant material and animal material. The stupidity was a lifetime of smoking and drinking heavily and eating horrible food and then to get to a point where you’ve got cancer that may kill you and then you address it. Unfortunately that’s what happens to most of us.

For me it’s an experience of having to take my top off in front of my JP and he measuring my waist line and my man titties. That was just absolute embarrassment of like, “I’ve let myself get to this stage.” It’s not an appearance thing, I think that’s very important. Body image and appearances are important to a certain extent, but it’s the health, how the body, they machines working.

I think for me though, you can’t deny when you jump on the scales and you weigh 180 kilos and you’re supposed to be weighing 85 kilos. You can’t find that disturbing and personally embarrassing. That was my big wake-up call and also the look on my face when [00:18:00] my doctor took my blood pressure. It was like I was a 60 year old man. He was in shock.

Stuart: It’s probably the look on his face when he took your blood pressure.

Rohan: That’s what I’m saying, it was the look on his face. Then I looked at him and his eyes bulged out of his head and like, “Oh shit man! Seriously.” He took my blood pressure about 4 times before he actually said anything. I said, “Is there something wrong?” He goes, “Yeah. We need to get you medicated straight away.”

Stuart: Oh, cracking yeah.

Rohan: That was because of food choices, lifestyle choices and stress. All those things I had to do [inaudible 00:18:43]. Everything is connected, it’s like all the biota in the world including us. We’re all absolutely connected to everything. We are one living, breathing organism. It’s the same thing, we’ve lost our choices. It’s our diet. It’s in that alcohol. It’s the drugs we take. It’s the food we eat. It’s the inactivity that we have and that’s the stress of our daily lives. It’s all integrated and joined and connected.

That’s why I can get absolutely frustrated seeing people in that hole. A lot of us are in that hole and that’s why I spend time communicating my message.

Guy: Just for the record Rohan, how is your health now since you made the changes?

Rohan: It took many years. I had this legacy weight to get rid of. The unfortunate reality is if you progress from eating high fatty foods or high salt or sugar foods, you initially lose a little bit of weight. Unless you incorporate some good cardio exercise, a bit of resistance training into your life, you have this legacy weight. Especially if you are overweight like I was.

That took me years to deal with. Then I was thrusting [00:20:00] to the spot light, because I was touring heavily. When you’re away from home you don’t have all the luxuries of your own food system back and forth. You make the choices the best you can, but often those choices or even those choices aren’t that good.

The good news is after I was medicated I think for about 8 years on antidepressants and anti-anxiety tablets and then I think for hypertension for about a year after that. Right about 7 or 8 years have been pretty heavy dosage medication. I spent a couple of years working with my JP to reduce that dose. For hypertension it was a matter of introducing some cardio training to lose some weight, which would knock a couple of numbers off the hypertension. Addressing the amount of salt I was putting into my food.

I left the high sodium processed food and then went to cooking. When you start cooking and you love cooking you add salt and so I had to address that. There’s been all these slow progressions and then the same with anxiety and depression. I think sugar has a really important role in anxiety and depression. With a little bit of research that I’ve done and also those other things about stress and lifestyle and a lot of the processed foods that make your brain go up and down every time.

That progression has been really good. Now I’m no longer medicated by anything. I used to take 2 tablets every day medicated for [inaudible 00:21:32] except for when I get a headache I’ll take a Panadol. I don’t weight myself anymore, because my clothes fit me really well. I have been to a pair of size 36 jeans that I haven’t won 5 years. I have been maybe about a month ago and for the [inaudible 00:21:50]. Because I’ve lost that much weight. I’ve gone from size 42 waist to a size 36. I’m very happy with that.

I’ve got clothes that I’ve had in [00:22:00] cupboard for years that don’t fit me. There already easily can fit, but they’ve been in cupboard so long they’re completely out of fashion. I’m not setting any fashion standards here, but the beauty is I’ve kept on to some of those clothes as my measuring stick for how my progress is going. Just for this interview I just jumped 4 kilometers and did my morning punches and push-ups. That’s it. That’s all I do.

I do some cardio, 5 days a week I do section of cardio and a little bit of a distance training in my house. I do a bit of bush walking. Last night I was out in the [inaudible 00:22:44] for about an hour, walking around chinning rabbits, that is about an hour of exercise. My wife has just incorporated all these exercise. I’m not very good at going to gyms, I’ve tried them before. I got really annoyed with gym men got pulled out for the pretty ladies.

I was just having a talk to my partner that she wants me to start doing yoga. I’ll do yoga if it’s just one other person in the room. I don’t want to be in a room with other people. I’m an independent person, I like to do things on my own. The point being is everyone has a different value of yielding and addressing this problem. Some people like to join jogging clubs, some people love to do all those group camp things or do Zumba.

As long as there is a little bit of cardio in your life, cardio relative to what your body can handle. If you’re 60 years old you don’t want to be doing too much Zumba. You need to do a little bit of [inaudible 00:23:43] walking and that would be enough cardio.

Stuart: That’s right. Thinking about our grandparents too. My nan and [00:24:00] granddad certainly wouldn’t have attended a gym. I don’t even think they would have thought about the word exercise. They probably didn’t even contemplate getting out and doing something every day. They just got on with their lives.

Rohan: Yeah. I think that’s one thing I do in talks all the time, is I tell people to go home and look at their grandparents. You will that people have got normal bottoms. Some of them might be thin, some of them might be a bit stalky, but there’s a bag of all people with obesity.

The reason being is because people walk to the train station, they walk to the train, they walk to work. When I went to work there was a lot more less robots doing the work in the factories, so people were doing physical lifting things, using their arms and their legs. Now more so there are people, like my job, pretty much most of my adult life was sitting at a desk typing on a keyboard.

As soon as I got that out of my life, which was about 3 years ago, every year I stopped getting those massive fluids that you get when you work in offices. I think also there’s something you said about being under the man-made life thing for most of the day and not getting that silent in your brain.

I just got to the stage where anything that was unnatural I wanted to minimize that as much as I could in my life. That’s exactly what people have been doing for years and years. I didn’t do it intentionally, it was just the way life was. People were much more involved in working with how their body was designed to operate. If you think about the ancient tribes of humans, running really, really fast for long periods of times was not on the agenda. They just weren’t for that. They were designed to do very fast running for very [00:26:00] short durations of time. That’s what our bodies can survive with.

That’s why you see long distance runners or people that have those really physical sports and they’ve all got injuries. The reason for that is their bodies were never designed to handle that pressure. They bodies were designed to walk great distances as nomadic tribes, pick up food along the way and that’s what our bodies were designed to. I try to immolate that in my life.

Like last night, walking around with a heavy 22 magnum riffle and carrying about 6 dead rabbits with me is exercise. That’s the exercise our bodies were designed to do.

Guy: What does a day in a life look like for you these days? Because obviously your life has changed dramatically from back when you had the corporate job and everything and the un-wellness to where you are today. Would you mind sharing a little bit about that change and what it looks like now?

Rohan: I think this as well, my life is relatively regular. The only thing is I do grow a lot of vegetables to feed the family. Over the summer period I do spend a little bit more time in the vegetable garden. I’d probably say maybe an hour, 2 hours in the vegetable garden. People go to church every week and no one complains about that dedication of time.
1 to 2 hours a week in the veggie garden. My hunting efforts are usually around autumn time where there is the ducks and the clouds and again to the bigger game like the deer. I fill the freezer so we can get through winter. Then in spring time I get out on the [inaudible 00:27:34] all the spring rabbits, because they’re fresh, they’re young, they’re healthy, they’re tender. That’s the best time of the year to be hunting rabbits, so I start hunting again. I haven’t hunted all winter basically.

I just got a phone call from a friend, the spring mushrooms have started. I’ll be hiking up the mountain getting mushroom soon. Like I said before, I spend a bit of time in the veggie garden over summer period. Then [00:28:00] in autumn I spend a lot of time in the forest picking forest mushrooms and teaching people hiking through the forest teaching people a lot of the side forest mushrooms [inaudible 00:28:06].

On a normal day I’m taking my kids to school. I’m getting my car fixed. I’m doing radio interviews and magazine interviews and stuff which is a job. I’ve got a pretty regular life. I just no longer have to be at an office at Miller Park and leaving 5:00 and ask permission to have days off. I’m a free man. I just made a decision last night that I’m going on [inaudible 00:28:32] to drive off. I can do that, I can make that choice.

I want to focus on writing my next book. I want to focus on my own mental, physical and spiritual health. I’ve just been on the road for about a month. I was doing public speaking for the book. I’ve noticed that I’m starting to feel a little bit worn out. I can make that call and say, “You know what, I’m going to focus on getting my head right, get my [inaudible 00:28:57].”

A lot of people laugh at this, but the older I get the more I realize how important my spiritual health. That’s having a sense of purpose. I’m doing things with a sense of purpose, feeling a sense of accomplishment, feeling all those things. People don’t like talking about it, because [inaudible 00:29:16].

Unfortunately if you look at a lot of other cultures around the world, especially the older cultures there’s that beautiful sense of spirituality and well-being that is very much a masculine and manly thing. I think that’s the kind that gets lost in this world of putting sports ball and masculine things and [inaudible 00:29:41] and stuff like that. We tend to lose that thing of we need to look after our mental health.

Look at the statistics of how any men have depression in Australia. It’s phenomenal. I think an important part of that is how we view ourselves, how we look at ourselves and how we address our own [00:30:00] mental and spiritual health.

Guy: People are communicating via social media these days. I wonder how often people have a proper conversation.

Rohan: I just turned Instagram off last night, but I’ve actually got to a point where I’m sick of that world I made a big break from it might be a week, it might be a month. I need a break from that because you’re exactly [inaudible 00:30:23] things get taken out of context. For some reason in social media people have this ability to say super nasty things that they would never ever say to a stranger on the street.

I love that, but people tell me that I’m doing it all wrong and they’ll say I’m an asshole, I’m a murderer, saying all these ridiculous things. They would never actually come up to me in the street and say that. Quite often I’ve had people very confrontational. I’ve said, “Okay. Let’s meet and talk this over” and then people just feel secure.

They don’t want real confrontation. It’s a lot easier to do the confrontation by social media.

Stuart: It’s interesting too thinking about the social media, because it’s the very devices that we’re connected to that seem to be taking us away from just that critical component which is engagement and conversation and community as well. Because if you hope on a bus these days, it’s almost silence but the buzzing and worrying and texting. Everybody has got their heads down 45 degrees staring at these screens.

I remember when we came over to Australia 15 years ago, I hoped on a bus coming from London. Just remembered that the whole bus was just engaged in conversation and happiness and I thought, “Wow! This is so unusual. People are really, really enjoying their time together and they’re talking to strangers.” Nowadays if you’re out and about and you’re waiting for somebody it’s almost habitual now to get this out and just tap away on it irrespective of whether [00:32:00] you need to.

Rohan: I’ll say that a lot in places like airports as well. Everyone is just staring at tapping. I’m trying to make an effort to distance myself from it as much. It’s very hard because it’s what keeps me connected with people. As now pretty much my self-purpose is communicating this message and it’s [inaudible 00:32:25] thoughts that I have.

That social media is very important to getting that message over to people. The feedback is really good. I get loads and loads of messages from people saying, “I went to your talk during the week and it was fantastic” or “I read your blog post and I’ve integrated this change into my life and it’s been very important to me and I just want to say thank you and stuff.”

On some level social media has this great power to influence social change. It also attracts some absolute whack job idiots that are quite happy to tell you what they want to tell you. I think that can take its toll on what I was talking about before spiritual and [inaudible 00:33:12].

I could get 1,000 really nice comments. There’s 1 nasty comment that I will get about some sort of topical issue that’s happened and then I’ll focus on and that’s it.

Stuart: Yeah, it is. You’re absolutely right. I was just thinking as well Rohan. How are your family with this journey as well of yours? They’re happily adopting everything that you’re bringing on board.

Rohan: Well, thankfully I’ve got young kids. My plan was kids kind of started off on really the food, my kids did not. I had to do an integration, transition time of integrating real food into my kids’ diet. They just diet off on chicken [00:34:00] nuggets and frozen chips and [inaudible 00:34:01] on soup. It has been quite a journey for the kids, but they’re there, they were eating the food. I’ve had to persevere with some meals and some ingredients. Not everyone likes eggs for example. You just have to try and find what the kids like and focus on those.

My kids understand since now we’re food which is really great. They understand and they look forward to when the tomatoes are back in season. They have an absolute understanding of where the meat comes from. They’ve seen me kill animals, dress animals, gut animals, butcher animals and then cook them. Most kids just see the cooking part, or the buying of the chicken from the supermarket and not actually seeing how there was a living animal.

I think that’s really an important part of the process of showing the kids where the food comes from then they have a better understanding. Then it’s just every day normal life for them. The other day my youngest daughter walked past me while I was plucking a chicken that a friend of a friend gave to me, they live in the city. It was a rooster and they were having a rooster in the city.

Anyway, so they gave me this bird and I reluctantly took it, because I have enough meat in the freezer and plucking chickens in a pain in the butt. That’s why I prefer to shoot rabbits. You can skin and gut a rabbit in a couple of minutes. You got to dedicate half an hour or 40 minutes process to do a chicken properly.

She walked past and she said, “Oh great. We’re having chicken for dinner tonight dad.” That’s where it’s at, at the moment. Some people think that’s barbaric and backwards. You know what? Humans have been living that way for many, many years and it’s only ion recent history that we’ve disassociated ourselves with where our food comes from. Since now …

Stuart: Absolutely.

Guy: I think that’s fantastic.

Rohan: As real food.

Guy: That’s right. There’s like a [00:36:00] veil, isn’t there, between us consuming the food and actually where it comes from. There’s this gap.

Rohan: Yeah. I think on top of that it’s even more scary is that … I’ve seen this in the supermarket. I love visiting the supermarket by the way. You see kids and they’ll be begging mom for these 100% organic fruit only, no additives, no preservatives, fruit juice in a little cardboard [inaudible 00:36:30].

You’re taking a couple of boxes there because you’ve got no preservatives and it’s organic. The problem being is, you’ve got the packing which has got a huge environmental cost and you’ve got that transportation, because a lot of that tropical produce is made from imported farming produce.

The bigger problem is the kid doesn’t have an association with its [inaudible 00:36:53]. It’s plum juice or blackcurrant juice, but that’s what it looks like.

Stuart: Totally. I had to laugh the other day, because I’ve got 3 little girls. Their local school has an environmental initiative. They have 1 day where they have waste free day. Essentially what they do is they’re not allowed any packaging or wrapping or anything like that. All they do is they get the food out the cupboards at home and they take the packaging and the wrapping off. They throw it in the bin and then they take it to school.

Rohan: It’s not really addressing the [inaudible 00:37:33].

Stuart: It’s not a solution and it’s a very low level awareness.

Rohan: Here’s a good one for you. My partner keeps going to a Vasco da Gama school, only one of a couple in the world of those schools. They have a nude food policy and it’s a vegan school, they have to bring vegetarian lunches to school.

There is not one single obese kid there. There is not one kid with food allergies there.

Guy: Nuts, isn’t it?

Rohan: Exactly [00:38:00] and they can eat nuts. Whereas at my kids’ school at the state school, there is obese kids, there’s kids with food allergies so severe that it’s nut in Sesame Street. Because there’s 20 kids out of the entire primary school that have an allergy so severe that they will go into cardiac arrest if they have these nuts [inaudible 00:38:26].
What’s wrong though is the primary school in a way is sponsored by McCain as a company. There’s a factory in that town. When they’re testing new products, if a family from the school takes the product home, test them and then fills out a survey McCain donates $10 for the school.

What hope have those kids got? Quite often kids have brought to school McDonald’s [inaudible 00:39:01] fish and chips, blah, blah, blah. Regularly from the parents to buy the food. That’s a reflection of how serious the serious the situation is [inaudible 00:39:13]. Even not from an environmental point of view, just in a nutritional point of view, that’s a really big problem that we have.

Stuart: It’s radical. I prepare the girls’ lunches every day. Of course I’m always met with a barrage of disappointment as I boil up eggs and I’ve cooked some meat and they’ve got some cheese in there and stuff like that.
In the playgrounds, and it’s chalk and cheese to where we used to be. You mentioned allergies and obesity and stuff like that. In our school when I was younger, I’m in my 40’s now, there was perhaps a token fat kid. Nobody knew what allergies were. Maybe you might go a bit [00:40:00] funny if you got stung by a bee, but food allergies, forget it.
Now, we’re in the same situation where a couple of kids in [inaudible 00:40:09] schools are so allergic that the whole school is banned from taking in the nuts and seeds and the usual suspects. If it’s in a packet it’s great, bring it in.

Rohan: Don’t you think it’s really interesting that we’re having this discussion. We acknowledge the fact that there are kids with such severe allergies that didn’t exist when we were going to school in the 1970s and ‘80s. Yet, what’s being done about it? Nothing. The foods are still on the shelves at the supermarket. It’s still part of people’s lives.
That’s one thing that is absolutely frustrating, is that we know that this food is causing nutritional and health problems yet the food still exist there. I think that’s our biggest challenge over the next couple of decades, is trying to communicate whether it be … I don’t think government is really going to give a crap. As the consumers all of the change that we’re going to make is going to be consumer driven. How do we make consumers change? With about providing information in a format that’s not going to intimidate or annoy anybody to say to say, “Look. This is what’s in your food. This is the problems it’s causing. To address this you can eat your food and then you can fix those problems.”
I did a talk in Queensland a couple of months ago. I got up on stage and I read out the ingredients of processed foods that are bought from the local IGA. I was going to get totally lynched in this country town. I just stood up there and I read it out and there was a couple of hundred people there with dump founded faces like, “What is he talking about?”
I read out, there was numbers and there was words I’ve never heard of before. I threw them off the stage and I said, “That’s not food and that’s what’s making us sick.” I was talking about [00:42:00] sulfites. Anyway a lady went home and she went through her entire cupboard, because her kid has got food allergies, aspirin and blah, blah, blah. It’s her entire cupboard.

She pretty much threw all the food out because everything had the preservatives 220 and all those. She wrote me an email and said, “I feel so guilty. I feel like I’ve been such a bad parent, because I’ve been buying all this food and I didn’t even know. I never ever thought to look at the ingredients.” I think that’s amazing and that used to be me. I never thought to look at the ingredients. I don’t know why. I was out of my mind.
Now when my partner buys … She wants to make some diet vows or something. In the habit of please check the sulfites. You don’t want to have sulfites in your food. It’s a whole food, it’s a diet. It’s got to be totally fine. No, it’s got sulfites.

Stuart: Yeah. It’s still tricky when you hit the whole ingredients. I think that’s a huge part of the problem, is the education from at least the parents’ perspective. They are losing grasp on skills and cultural traditions that their parents and grandparents had.
Because I remember my nan and granddad had a veggie garden and everyone had a veggie garden. We used to go down, when I used to go and see them on Sundays and I would help them pick their runner beans and their potatoes and carrots and pilled the sprouts and stuff like that.

They lived in a very long thin garden with no fences left and right. When you looked down you just saw veggie gardens as far as the eye could see. My parents we grew potatoes and stuff like that. Nowadays crushing, who in their right mind, at least in the city even considers a veggie garden? Because we’re in this convenience mind now, “Well, I can get my studs, my dates and prunes from Coles.

They have been tampered for shelf life and convenience and all the other gumpf. It’s these cultures and traditions that [00:44:00] we’re very much losing grasp of nowadays. Even cooking and meal times, again, which is where we communicate with the family and distress and really nourish the family is gone. A lot of this now is just put the TV on and chow down and stare at your mobile phone.

Rohan: That’s why I got rid of my television years ago. Because every time I used to get home from work it’s the first thing I turn on. Even if I wasn’t watching it, it’s just noise in the background and the kids [inaudible 00:44:38] or whatever. It’s been quite life changing.

I annoy people by telling them I don’t have a television. Who needs a television, if you’ve got a laptop, you’ve got a computer, you’ve got Instagram that’s all you need.

Stuart: Exactly.

Guy: Yeah.

Rohan: You can get all the world news off that and it’s done. Every time I’ve been on tour, like I said for the month [inaudible 00:45:01] alone watching television and sitting there and just laughing at what is on television. There’s some absolute rubbish on television. I think it’s not until it’s habitual to watch television and it’s not until you distance yourself away from it.

It’s not an arrogant thing, I’m a better person because I don’t watch television. It’s that there is a lot of rubbish on television that is making you buy crap you don’t need and eat food you shouldn’t be eating and consuming stuff you don’t need. That’s the whole purpose of television, it’s there to advertise.

Stuart: It is totally. Currently you could sit down and burn 2 or 3 hours a night. When you mentioned that you tend to your veggie garden, you might go for a walk. That’s valuable time that we could push in a different direction.

Rohan: Summer time is that beautiful time of the year where my family is outside until nightfall. It’s just kids are on the [00:46:00] trampoline or they’re playing some little game under the cypress tree. I’m in the veggie garden just hanging out. We tend to cook outside a lot in summer time. That’s really great family time, we’re all connected. We’re hanging out. We have a bit of cuddle with the kids and they go off. They get bored and they go play some game. Then they want to tell you about their game. It’s a much better life.

Stuart: Your kids will remember those times. They probably won’t remember watching episode 21 of the Simpsons.

Rohan: Exactly.

Guy: Exactly, yeah.

Stuart: You got a new book, ‘A Year of Practiculture’. I just wonder whether you could share with our audience a little bit about the book. First talk, what is practiculture, because I’m not familiar with that word?

Rohan: It’s really just a very easy way to describe my approach to life. One point you’re talking about your grandparents having veggies in their backyard. They’re all very practical skills. Cooking is a practical skill. Food preservation is a practical skill. All those things are all part of my life. I just wrote a [inaudible 00:47:10] practical skill. My life is practical and pretty much most tasks that I do they would be kneading bread ore baking some, raising some [inaudible 00:47:23] some vegetables or grilling some zucchini. All very practical task.

My lifestyle is based in that practical task and as it was in the past for many people. If you spend time say, somewhere [inaudible 00:47:43] in the rural areas there everyone is doing practical tasks. What my life is all about at a place talking about that present culture of doing practical tasks that have a great outcome for you that has food that is good [inaudible 00:48:00] [00:48:00] nutritional integrity. That hasn’t been tampered with. You’ve grown it all. You now have freshly. It doesn’t have chemicals in it.

You’re doing practical tasks that give you a little bit of physical exercise. Enough physical exercise leads to a little bit of spiritual and mental health, because you’ve got endorphins [inaudible 00:48:13] and that’s what practiculture is.

Stuart: Perfect.

Guy: Fantastic.

Rohan: I completely made up a [inaudible 00:48:20].

Stuart: I like it.

Rohan: I started with a mapping garden that turned to a workshop once and said, “Everything you do you’re so practical. You have a very practical culture.” He said, “Practiculture. You can use that” and I did.

Guy: I tell you it looks absolutely beautiful book. I’ve only seen the electronic version which was sent through the other week for the podcast. It looks stunning and I can just envision it as I sit on my coffee table and flicking through that and getting a lot of wisdom from what you’ve learned for sure.

Rohan: The thing is [inaudible 00:48:55] there are almost I think about 100 [inaudible 00:48:59]. There is lots of words in there and that’s the important thing. I actually got trimmed down by the publisher. I wrote so many words, because it’s telling the story of what happens in my life over a period of a year. Like when you asked that question before, what’s a day in the life of Rohan Anderson? Because more importantly, what’s a year in the life?

Because it runs on a cycle of using spring, summer and autumn to prepare for winter. That’s what the book is about. There’s all these stories and tales and thoughts all the way through the book that you might get an interesting read through.

Guy: Brilliant. What percentage of your foods come from your own efforts Rohan? Is it everything you do?

Rohan: Yeah. It’s either directly or indirectly, I would say. You’d be looking around about somewhere between 70% or 80%. I don’t churn my own butter. I don’t milk cows, so all the dairy comes from somewhere else. Pretty much most of the vegetables come from the [00:50:00] backyard.

If they’re not coming from my backyard I do a lot of trade, so [inaudible 00:50:05] I can swap with someone who’s been successful with the eggplant. A lot of trade is happening and I also hunt wild deer and I can trade with my pig farming friend for pork products.
Indirectly it’s somebody else who has produced that food, a friend of mine but I’m trading with something that I’ve done the practical task or I have butchered the deer and then [inaudible 00:50:35] then swap it for some bacon.

You’d be surprised how much food comes in through the backyard over the warm period at summer. It’s abnormal how much food you can get in the backyard.

Guy: Fantastic.

Rohan: Ranging from herbs and fruits and nuts and vegetables, we have a lot of stuff. If you’ve got a small backyard you may not get the great variety. That’s why say for example I’ll put it that [inaudible 00:51:05] fruit choice. I don’t have a great variety and all of my grape trees area all still immature. I think it’s ripe for this year.

I grow a lot of jalapenos. I’m really good at growing jalapenos in my [inaudible 00:51:21] tunnel and people love jalapenos. I can trade those jalapenos for cabbage. You know what I mean?

Guy: Yeah.

Rohan: Another thing that we’ve lost in that human culture is that the only reason we are so technologically advanced and we’ve built all these amazing infrastructure, human built environment is because we’re like ants. We work together as a team. That’s the same basic principle that I utilize with food acquisition. I can grow jalapenos. I can swap a bag of jalapenos for a kilo of prunes.

It’s a great working [00:52:00] together as community, that’s something that I’ve really fostered.

Guy: That’s fantastic. I instantly think of you almost teaching a retreat down there for city slackers that could come down and spend the weekend or a week and being taught all these things. I think so many people these days are just completely disconnected from how to do that.

Rohan: Yeah. I’m actually setting that up.

Guy: Oh wow!

Rohan: The nursery project which I attract that funding last year or the year before. This summer I’m starting to build a shed to run the classes. We’re going to miss the bud for this summer, but next summer we’ll have the kangaroo tents up and we’ll be having demonstration vegetable garden orchid. Then I’ll be adding classes and teach people the basics of my lifestyle. It’s not that matter of saying, “This is the right way, it’s the only way.” It’s more of a point of saying, “This is what I do. This is why I do it. If you want to integrate this into your lifestyle so be it.”

Guy: Brilliant. Stu are you going to say something?

Stuart: I just had a thought of you tending a chicken nugget bush out on your veranda, that kind of stuff. Just thinking Rohan, we’re in the city right now in Sydney and in an apartment. Obviously a lot of our friends and associates are living the apartment lifestyle as well. We don’t have access to garden, veggie hatch or green space that way. What can we do, do you think, right now just to make small changes?

Rohan: I get asked this question all the time and there are many answers. To begin with, if you were a person that was living in an apartment eating processed food. The first step would be moving away from [00:54:00] those aisles in the supermarket and starting to be attracted to the aisles where there is actual vegetables and fruit and meat. Then aside from that area and maybe buy some spices and some fresh herbs as opposed to processed herbs in a tube.

That’s the first step and that will give you a nutritional wing in a way. That will be the first step in improving your nutrition. You’ll really be controlling the amount of salt and sugar in your diet. You’ll be reducing the amount of preservatives in your diet and that’s a great thing.

By doing that you’re not really addressing the chemicals that are applied to the fresh produce. Where I live in summer time helicopters flapping in the middle of [inaudible 00:54:41] helicopters boom spray with these huge booms on either side of the helicopter. Come and spray all the food that ends up being sold to humans.

It’s to control the insects or the caterpillars or the other bugs. The problem being is a lot of this stuff is systemic. By saying systemic, it gets into the plant system. It’s gets into the fruiting body which ends up in the supermarket and then you eat it. The next step for the person living in the apartment in Sydney is to try and search as much as possible and consume further these chemical food.

That’s how food has been produced for thousands of years. Our bodies are not designed at all to deal with active constituents like [inaudible 00:55:23] and all those preservatives. The next step would be to look at chemical sprayed food. Even we want to take a next step further than that, would be I’m going to go for whole foods that are chemical free and they’re local.

This is an amazing phenomenon for me to actually have to point out those 3 things in this era is hilarious. Because in years past humans were always buying local chemical free and whole fruits.

Stuart: That’s right, yeah.

Rohan: The fact that I’m having an interview trying [00:56:00] to communicate that is an indictment on our culture.

Stuart: It’s absurd, isn’t it?

Rohan: It is absolutely absurd for me to be saying that. It should just be part of our everyday life. Taking it even a step further than that is things like say community support agriculture. There’s a great thing in Brisbane called Food Connect Brisbane. Basically what it is, it’s a website where 100 different farmers are all connected.

You go on the website as a consumer and you pick all the food you want to buy. That creates a manifest and the manifest is given to all the farmers. They pick the food. They kill the pig and make the bacon by the way and they’re delivered to that distribution center and then it gets sent out to you.

You’re supporting, you know who the farmers are. It’s all listed on the website. You know who the farmers are, you know where the food is coming from. You’re eating relatively locally and you’re eating in season. At times you can even click the dropdown menu and say, “I want mine to be chemical free or organic.” They are the other steps. You can use that technology if you like.

There are some other different systems and schemes that are similar to say like Veg Box systems. I offer one over the summer period where we sell a box of organic vegetables for one farmer instead of [inaudible 00:57:14] 30 years to families down in Melbourne. It’s simply people jumping on the website, they order the box.

It’s about 12 to 15 kilos of organic mixed vegetables. I’ll say that again. 15 kilos at peak season of organic vegetables for $55. I just want to say to people, do not tell me that eating organic is expensive. Find a better alternative than buying the expensive organic crap at the supermarket and you’ll still be eating organic.

To answer the question you used. It’s up to everybody to find their own answers if you want it bad enough. Say you’re obese. I was obese. If I wanted to not be obese bad enough that meant I had to go jogging. If you want it bad enough you’ll [00:58:00] investigate the answers that are right for you.

That’s the problem being is, we may have times when I present talk and people put their hand up and say, “How do I do this? Give me the answers.” The problem being is we’ve stopped thinking for ourselves. Everyone does the thinking for us. You get to that point where you’re like, “Oh God!” The answers are there right in front of you. If you want the answers you can find them. It’s almost like everyone needs a Yoda to tell them, “Ask many questions you do.”

That’s the amazing thing is that we’re always saying, “Well, how do I fix this?” That’s like me going to Weight Watchers and saying, “Look. I’m fat. Give me the answers. Tell me what I need to do.” I couldn’t think for myself. Now it’s gotten to that point where I’ve had that matrix moment and it’s like, I can’t stop thinking for myself.

Stuart: We use, strangely enough, exactly the same analogy of taking that pill and when you take that pill you realize that you are in a world surrounded by just absurdities wherever you look. People chewing on all these crazy plastic food and getting sick and taking pills and getting health spiraling out of control.

Rohan: Energy drinks. Do you see people drinking energy drinks? I want to go up and slap them in the face. I want to get the can and just crunch it on their head and say, “Wake up! What are you putting in your body? Do you even know what this stuff is?” It’s amazing.
Stuart: It’s the funny thing. Again, I was only thinking about the red bull phenomenon this morning as I was walking the kids to school. I saw this one young lad and he had a can of red bull. In England when we were younger, the fashion was you’d go out into the clubs and you would drink red bull and vodka. The downside was that you couldn’t get to sleep when you got back from the clubs.

When you actually pull those drinks apart and realize what you’re actually doing to yourself, it is red alert [01:00:00] for your body when you’re down in this nonsense.
One other thing I wanted to raise as well, because you were talking about spraying of fruits and vegetables and stuff like that. About 20 years ago me and my wife as we were travelling around the world we spent 6 months fruit picking in New Zealand on the south island. We picked cherries and apricots and had a great time eating all these fruit.
We did it for literally 5 or 6 months. At the end of the time when we were going to head off up north, there was a big meeting and a farewell barbecue. One of the guys came out and said, “I just want to make sure that all of you guys are aware that we spray all of our fruits and vegetables to keep the pests off. It does interfere with the female contraceptive pill. Just be mindful if any of you guys are in relationships. Your pill might not work if you’re eating our fruit.”

Rohan: Those are alarm bells. It’s like, we have this knowledge yet the [inaudible 01:01:01]. I often scratch my head and just say, “WTF.” It’s not just ignorance. We’ve got enough information. There’s enough in regards to nutrition. There’s enough books on TV shows about nutrition. We have the knowledge. It’s not that we’re ignorant about it, it’s we’re stupid. We can’t make the right decisions.

I don’t know how to change that other than having some personal medical drama and then saying, “Oh I’m on the side of the vegetables they’re not sprayed with chemicals.” I just don’t [inaudible 01:01:46].

Guy: Yeah, it’s a tough one.

Stuart: I think food is the right place to start, because when you’re fueling yourself and nourishing yourself properly you feel better, you sleep better and they’re not going to affect you because you start to make more informed [01:02:00] decisions. When you’re zombified it doesn’t work so well.

Guy: I’m just aware of the time guys. Rohan, what we do, we have a couple of wrap up questions we ask every guest on the podcast. The first one is, have you read any books that have had a great impact on your life and what were they?

Rohan: I like reading Louis L’Amour who is a western author. The reason why I love that is because you see the world and you can probably by the end of the podcast you’d be thinking, “This Rohan Anderson is an absolute nut job.”

You can see how absolutely stuffed the world is and it just gets really depressing. I read these old western novels. There’s hundreds and hundreds that’s written with the classic well known American author. The reason being is that at the end of the book the good guy always wins.

That’s what gets me to sleep at night knowing that there’s always lots of gun fights and punching and goodies and baddies stuff and that’s fine. I do love that. On a serious note about nutrition and food and all the things that I do now, there is a book that I always talk about called The Unprejudiced Palate by Angelo Pellegrini. It was written in 1948. This guy was an Italian immigrant in America that got frustrated with eating pretty blunt American food. It start off as more of culinary perspective of as a blindness in, “What is this cheese? This American cheese is disgusting.”

Being an Italian immigrant he reverted back to his roots in Tuscany and started growing his own food and hunting. The way the books is written, it’s not the best written book, but I found it super-inspirational many years ago when I was taking punch to … It was one of the books that got me even more fueled up about the need to be on that self-reliance train of growing my own food and hunting.

Guy: Could you repeat the name of the author and the book?

Rohan: The Unprejudiced Palate by Angelo Pellegrini. [01:04:00]

Guy: Perfect.

Rohan: The things is as well, beside this absolutely beautiful book it’s only $9.95 and it holds the biggest inspiration for me to get [inaudible 01:04:10]. I would love to buy a million dollars’ worth of it and just walk down the streets and just hand it to people, give them for free, like one of those evangelistic religious people. It’s a really inspirational book. The basic principle is about growing your own food and cooking. Not a lot of recipes in there, but the other thing that was important for me when I was very [inaudible 01:04:35] working 6 days a week, earning loads of money but very, very miserable worlds.
This notion that this guy had about the idea that you get to this great sense of achievement of planting carrots and the carrots grow up and then you cooked a meal with the carrots and it’s a great sense of achievement. I think even identifying that in 1948 it is groundbreaking, because in 2015 most of our lives are unfulfilling.

We go to work, we sit at an office, we get a salary. Then we take that salary, we go to a supermarket, we purchase stuff. We go buy a new car, we go buy a house. It’s unfulfilling. Our bills alone happened a couple of years back. It was the most rewarding experience in my adult life. I chopped down the trees, I skimmed the trees. I built the log cabin and then I smoked food in it with a smoke house.

That experience was basically a social experience for me. It was trying to complete a task. You start to fruition and then tell the story about it and see what people thought about that. It was quite an interesting experience. I think that’s something I was lacking. That book absolutely life change informed.

Guy: Brilliant. I’ll get a copy of that and we’ll definitely link that in the show notes. Last question Rohan. What’s [01:06:00] the best piece of advice you’ve ever been given?
Rohan: I really don’t know. Best piece of advice? I think it was probably in regards to cooking. When I first moved out of home, mom taught me this basic recipe then I called it hers. She used a lot red wine. I was like, “You’re using red wine in cooking?” As such a simple thing coming from a young version of me that had never cooked in my life. The notion of cooking with alcohol to enhance the flavor and all that stuff, basically opened the door for me. If that’s possible, what else is possible?

I think for me was basically the development of my sense of independence and just a sense of trying different things. I write about that all the time. I share that I had victories when I try something that works and also I share in the fails. Being given that knowledge of using, this is how [inaudible 01:07:07] you have onions, you have the mints, but then you out wine in, then you put the passata in and then you put your herbs and then you let it simmer.

Just the amazing input of information which is quite trivial, which you put red wine into [inaudible 01:07:20] at the time, I just remembered how groundbreaking that information was. Which then made me thing, “You know what, what else is possible?” Each of the [inaudible 01:07:29].

Guy: Bloody awesome. For anyone listening to this, would like to know more about you and get the book as well. What would be the best place to go Rohan?
Rohan: You can go to any good bookstore in Australia or New Zealand at the moment. US releases are out for next year, but you can also go into a whole lot of love come and buy directly to me. If you do I’ll give you the [inaudible 01:07:51].

Guy: Fantastic mate. Mate, that was absolutely brilliant. Thank you so much for coming on today and sharing your [01:08:00] journey. That was just simply awesome. It’s greatly appreciated. Thanks Rohan.

Rohan: All right thanks guys.

Stuart: That’s awesome. Thanks again Rohan.

180nutrition_quiz_blog_post_button

The Truth About Food Courts: Avoid Sneaky Tactics & Learn How to Navigate the Lunch Menus

The above video is 3:34 minutes long.

Watch the full interview below or listen to the full episode on your iPhone HERE.

Guy: I’m sure we can all relate to this… You’re starving hungry, you have no food and you’re stuck in an airport or the city and all you have to choose from is the food court! With a few tweaks and a bit of insider knowledge, you’ll be amazed at what meal you can whip up to get you out of trouble. The key is to know what NOT to eat in this situation.

I have to admit, I was SHOCKED to find out what some of the cafe owners get up to in the pursuit of making their food tasty. But with the nuggets of info’ in this weeks 2 minute gem above you can easily avoid the pitfalls of the food courts and make better meal choices…

Josh Sparks Thrive

Today we welcome entrepreneur, health and fitness enthusiast and top bloke Josh Sparks. Josh is the founder of the hugely successful Thr1ve cafe/restaurant chain, which can be found in most CBD food courts. In a nutshell they make real food, real fast, and it is a place I actively seek out to dine at when I’m in the neighbourhood.

Stu and I had a huge amount of fun with this podcast as we tap into Josh’s wealth of experience when it comes to the food industry, his own personal journey and paleo discoveries and how he stays on top of his own health with his very hectic lifestyle!

Trust me, after listening to this podcast you will be inspired to take action on whatever your own goals or endeavours are :)

Full Interview: Life’s Lessons to Look Feel Perform & Thrive

In This Episode:

downloaditunesListen to Stitcher

  • The biggest lessons he’s learned since cleaning up his diet
  • How to navigate your way around a food court to make healthy choices
  • His daily routines and how he stays in great shape!
  • Why he enjoys being bad at meditation
  • What stress and your life’s purpose have in common
  • Josh’s favourite & most influential books:
    Antifragile by  Nassim Nicholas Taleb
    - Fear and Loathing In Las Vegas by Hunter S. Thompson
    - All books by Tim Ferriss
    - Zen Mind, Beginner’s Mind by Shunryu Suzuki
    - All things by Tony Robbins
  • And much much more…

Get More Of Josh Sparks & Thrive:

Leave a Comment

Full Transcript

Guy Lawrence: Hey, this is Guy Lawrence at 180 Nutrition and welcome to today’s Health Sessions. I’ve been very much looking forward to today’s guest, because it’s safe to say he is a entrepreneur, but not only that, a very healthy one.

You know, from myself and Stu’s experience in developing and running 180, it’s all well and good us doing podcasts, creating posts, developing new products and all the rest of it. But it can become very stressful and we have to look after our own health at the same time and it can actually be very challenging sometimes.

So, I was very keen to pick today’s guest’s brains, because he does a very good job of that. His name is Josh Sparks and he is the founder of the THR1VE cafeteria chain here in Australia.

Now, if you’re not aware of the THR1VE cafeteria chain, in a nutshell, they do real food, real fast. And if you’re in most CBDs in Australia you can go into a THR1VE café and actually have a really great meal. It’s one of the places that I will seek out and find when I’m in the city, no matter which one it is here in Australia.

You know, Josh’s background; it’s basically 14 years in high-growth leadership roles as CEO in the fashion industry, mainly, of sass & bide, managing director from Urban Outfitters and CEO of Thom Browne in New York, as well.

Whopping amounts of experience, but then he’s gone and taken that and started to develop his own cafeteria chain, which is what we talked to him about today.

He says now he’s been eating, moves and recovers according to the ancestral health principles now for all the last five years and he’s probably fitter and stronger than he was 20 years ago. More importantly what he does stress as well is that his blood markers of health were improved dramatically as well.

So, Josh was consistently astounded, you could say, by the lack of authentic healthy dinning in top areas within the CBDs. So, he helped and did something about it and has created a very, very successful brand about it.

We get to talk about all them things. His own health journey and even what goes on in the food courts, which there were some things he said in there that is quite shocking what can go on.

So, we delve into all of them things, which is fantastic. So, I’m sure you’re going to enjoy.

Now, last but not least, you may be aware that we are, yes, we are live in the USA. So, for all you guys in America that are listening to this podcast, 180 Super Food, you can get your hands on it. You just need to go to 180nutrition.com.

If you’re unsure what it really is; I always tell people it’s a convenient way to replace bad foods, really quickly. So, I generally have a smoothie; I can mix it with a bit of water or coconut water, if I’ve been training, some berries and I normally put a bit of avocado and I make a smoothie. Especially if I’m out and about, going into meetings in the city or whatever and I know I’m stretched from time I will make a big liter of it and sip on it and it gets me through to my next meal.

So, yeah, you can do that. Go over to 180nutrition.com and check it out.

Anyway, let’s go over to Josh and enjoy today’s show. Thanks.

Guy Lawrence: All right. I always get this little turn every time. Anyway …

Hey, this is Guy Lawrence. I’m joined with Stuart Cooke. Hey, Stewie!

Stuart Cooke: Hello, buddy.

Guy Lawrence: And our awesome guest today is Josh Sparks. Josh, welcome to the show.

Josh Sparks: Thanks guys. Thanks for having me.

Guy Lawrence: Now, look, very excited, mate. I think today’s topics are going to be great. We’re going to certainly want to cover a few things, especially like bringing Mr. Paleo Primal himself over, Mark Sisson, earlier in the year for the THR1VE symposium; which was awesome, by the way.

Josh Sparks: Oh, great.

Guy Lawrence: And of course the THR1VE brand itself and how you’ve taken the food courts kind of head on with the THR1VE cafeteria chain. So, there’ll be lots to discuss, mate, so, very much looking forward to it.

Josh Sparks: I’m excited to be here.

Guy Lawrence: So, before all that, we get into those subjects, what did you used to do before you got in the health industry?

Josh Sparks: Before I did THR1VE?

Guy Lawrence: Yeah.

Josh Sparks: So, my journey has been a fairly interesting one. I studied law and I worked very briefly in mergers and acquisitions law and decided, as I think many young lawyers do, that law school is not the same as being a lawyer and got out of that fairly promptly.

And then for the bulk of my career, the last 15 years prior to THR1VE, I was in various fashion businesses. So, all retail, I guess THR1VE is a retail, but fashion and lifestyle focus, never food.

So, I was the first CEO of sass & bide, which is an Australian women’s label that some of your listeners may be familiar with. And then I moved to the U.S. and became the CEO of Thom Browne of New York, which is a men’s line in New York. And then I moved to Philadelphia and ran the ecommerce business at Anthropologie, which is part of the Urban Outfitters group.

So, all fashion; tons of fun. You know, the really interesting thing about fashion and I think how it relates to what you guys are doing, and what I’m doing, what any of us are trying to strike out on our own and create a brand is that within the fashion industry what you’re really doing is storytelling. You’re building brands around what is otherwise largely a commodity product. The $30 jeans use the same denim as the $200 jeans.

So, it’s really about the creativity you can bring to the design and the creativity you can bring to the storytelling to really set it apart. So, I think that that’s what I loved about the fashion industry.

On the flip side my personal passion, really my whole life, has been around health and wellness. Every since I was a high school and college athlete, I’ve always been particularly interested in the intersection of training modalities, training methodologies and nutrition and how to best support each and really ultimately the synergy between the two.

But as I got older, while I was doing all this fashion stuff, I think I experienced what so many of us do and I started to … my body wasn’t responding quite the way I wanted and my thinking that you could steer the ship through exercise started to be challenged by the evidence that confronted me in the mirror every morning and on the scales and in the gym and I just wasn’t performing or looking or feeling quite as I did.

So, I started to explore the nutrition side much more actively. Until then, I think like a lot of guys in their 20s and early 30s, it’s much more about training for a while, or at least it was for me and perhaps my generation.

But as I started to explore nutrition, like you guys and like so many in our community, I discovered ancestral health templates. So the Paleo, the Primal, the Weston A Price and started to experiment with reducing processed foods. I mean, it sounds crazy now that this was an experiment, but reducing processed foods, reducing our processed carbs in particular, amping up the veggies. It’s just so incredibly obvious now, but at the time it was a revelation.

So, as I was professionally developing the skill set around branding and marketing and communications and running businesses here and in the U.S., personally I was having this journey of discovery, this very exciting revelation around what we eat and how profoundly it impacts how we feel and perform, whether it’s physically in the gym or whether it’s mentally and emotionally at work, in our relationships, or whatever.

So, it’s really … I guess I just had this light bulb moment of, “How do I connect the two?” This professional experience that I’ve had, what I’ve loved, around the fashion industry with what is a much deeper personal passion to me than the fashion space and that is health and wellness.

And to cut a very long story short, that’s how I came to develop the idea for THR1VE.

Guy Lawrence: Yeah, right. How long ago was that, Josh?

Josh Sparks: So, I moved back from the U.S. in 2011 and I started working on … I came back and I was consulting in the fashion space here in Australia, in Sydney and Melbourne to Just Group and Gisele and M. J. Bale and a bunch of different brands. And I was doing that really to save money to do my own thing, to do my own brand.

So, I started working on business plans for THR1VE. It would be unrecognizable to you, knowing THR1VE today. My first two business plans were terrible and it was going to be a one-off restaurant. Then it was going to be a home delivery meal system. Then it was going to be a supplement line and then it was going to be … and I didn’t know what I was doing and I was so all over the place. And then I really came back to focus on what I know and love best, which is this premium consumer retail, effectively.

Which in Australia, for food, that is either food courts or one-off cafes and restaurants, and I decided I didn’t want to do a one-off for a number of reasons. But probably most importantly, I wanted to reach as many people as possible. And the café and restaurant scene in Australia is pretty good. You can get some really healthy, yummy meals in a whole bunch of cafes and restaurants in Australia. Even in small town Australia now, you can get some pretty good food in cafes and restaurants.

But the food court, whether it’s in a mall or in an airport or strip retail, you know, a cluster of food outlets in strip retail. Pretty average. Predominately processed, 70 to 80 percent carbohydrates. You know, you walk into a food court; it’s just all carbs. All processed carbs. You know, its bread and pasta and sugar and all sorts of stuff that we know we could probably benefit from eating a lot less of.

So, I saw it as the area of greatest opportunity and the area of greatest need and thus THR1VE became, through multiple business plans, a food court focused retail offer.

Guy Lawrence: Yeah.

Stuart Cooke: How long did that process take, Josh, just thinking from your sketches to the day of opening?

Josh Sparks: Yeah, it took a little while, Stu. So, late 2011 I was really actively working on it. I had registered the name and I had settled on broadly what I wanted to do. But we didn’t open the first store until late 2012. So, it was over a year of very focused work here where I settled on THR1VE. I settled on the fact that it was going to be a retail location and I was out talking to landlords and prior to that … I mean, I started working on a business along these lines probably about seven or eight years ago, when I first read Loren Cordain’s stuff.

But that was when I was still in the U.S., I was in Philly, and at that point I was thinking about doing a sort of gym and café combo, where it was going to be a sort of a high-end personal training only gym with sort of a café/restaurant attached to it. Which sounds great, but I never would have been able to pull it off, because I’m not a PT. It just was doomed to go nowhere.

So, how long did it take to really take shape? It took years and years and years of very focused work around the idea of THR1VE as vaguely recognizable as it is today. I was a good 12 months of just hitting the pavement and talking to landlords and pitching it to staff. I mean, no one wanted to know about it. I had a huge amount of difficulty convincing a landlord to give me a location.

Guy Lawrence: Wow.

Stuart Cooke: Really?

Josh Sparks: Yeah.

Stuart Cooke: Why do you think that is? Just the whole idea?

Josh Sparks: It’s very easy for us to forget that even in 2011, late 2011 when I first started talking to landlords, no one had heard of paleo or primal. I mean, there wasn’t … it was … the subject; we were so niche. I mean, it was a very small subset of the market and I probably still at that point was being a little bit purest about it as well.

So, when I was talking to landlords, I was probably sounding a little evangelical and a little dogmatic and probably a little bit crazy. And so, I kept having this look, “You know, you seem to have done OK with these fashion brands and you had a bit of success and maybe you should stick to that.”

Guy Lawrence: Yeah.

Josh Sparks: “And I don’t know if food court really wants healthy food.”

Stuart Cooke: Right.

Josh Sparks: “And we’ve got salads. So, what else do we need?”

Stuart Cooke: Sure.

Josh Sparks: And, “Yeah, we’ve got a Japanese operator. So we’ve got health covered.”

Guy Lawrence: Yeah, right.

Josh Sparks: It was these sorts of conversations. I think it was, even just three or four years ago it was considered a bit ahead of its time and in branding, any sort of branding, whether it’s fashion, whether it’s lifestyle, whether it’s automotive, whether it’s what you guys do. Whatever it is, you want to be ahead enough of the curve to capture some mind shares, some early mind shares. At the same time it’s very easy to go broke if you’re too far ahead of the curve.

180nutrition_quiz_blog_post_button

And it’s just finding that sweet spot and the feedback I was getting landlords was that I was to far ahead of the curve.

Guy Lawrence: Yeah, right.

Josh Sparks: And my sense was not at all. This is; we’re at a the tipping point here. This is going to go mainstream in the next couple of years. And it might not be called paleo and it might not be called primal. It might not be call ancestral health. It might not be called THR1VE. But this way of eating, this awareness of just how profound the impact is on how you look, feel, and perform when you eat differently, that’s right at the tipping point. You know, the obesity levels and the Type 2 diabetes level and the fact that Medicare is publicly funded and it’s just unaffordable for us to continue to pay for bad lifestyle choices. Whether it’s smoking or whether it’s excess sugar. So, I felt that we were just at a bit of a tipping point, but it was very challenging to convince people around me, whether they were landlords or investors or potential employees, that I wasn’t completely crazy.

Guy Lawrence: Yeah. I’m curious, right? Just a thought came in, because I’m always fascinated by everyone’s journeys, was it a particular niche; tipping point or something that happened in your own life? Because I know you’re saying that you were starting to put on weight and things like that, but was there an “aha” moment where you’ve got to go, “Right. I’m going to cut out the process foods. I’m going to change my lifestyle.”

Josh Sparks: So, I think, there’s two. For me personally it was recognizing that I just, I wasn’t happy. And it started off for me with a sense of, you know, emotional well-being suffering.

And it wasn’t so much, because I didn’t get huge, I’m naturally pretty skinny and even when I … I sort of the skinny fat guy. If I’m out of shape, I get skinny-fat. Like, I don’t get a huge gut.

I just don’t … I lose tone. I lose strength. I lose all those physical markers of health, the objective physical markers of health.

This was more subjective to answer your question, Guy. I just wasn’t feeling great.

Guy Lawrence: Yup.

Josh Sparks: And so, it led me to an exploration, “Look, am I drinking too much? Is it something I’m allergic to? Is there something in my diet that’s problematic?”

I stopped drinking completely. I cut out sugar. I started cutting out processed foods. That led me on a journey around fat. I started upping my Omega-3 intake.

But all those things really started for me around a sense of emotional health, not being as good as it could be. I wasn’t depressed. It wasn’t that acute. I just didn’t feel great anymore and I was used to feeling so motivated and so energetic. It was really sad to think, “God, is this aging? Is this normal? Am I meant to feel this way?”

Stuart Cooke: It just sounds like you weren’t thriving, Josh.

Josh Sparks: Thank you very much. I’m glad we got that in there. It’s very fine of you.

Guy Lawrence: So, back to THR1VE, right? And I really want to put this question: like, how would compete against now, like the Subways of this world? Because they’ve got “healthy food” marketing, that’s getting bombarded and the food court’s littered with it.

Josh Sparks: Yeah. Look, I think it’s a really great question. So, there’s two things. One: I think the use of the word “health” is becoming as ubiquitous as the use of the word “green” was about 10 years ago. You know, like, Chevron and Shell were running ads about how “green” they were. It’s like, “OK. Where are we on this ‘green’ thing?” And I think we’re in the same place with everyone’s claiming to be “healthy.”

So, first of all I think there is … that that’s going to lead to a certain level of backlash and I think consumers are already starting to become aware that they’re being hoodwinked with marketing. And great marketers are really good at what they are doing.

So, there’s health messages that are overt and there’s a whole bunch that are much more subtle and nuanced, but they’re rife throughout the food industry; whether it’s retail or wholesale or supermarket, wherever.

So, I think there’s going to be a little bit of a backlash and a little bit of growing skepticism, which I’m hoping will lead to my next point, which is: ask the follow-up questions.

So, yeah, I think whether it’s the press or whether it’s us as consumers, we’re terrible at asking the follow-up questions.

“So, great. You’re healthy.” What is healthy? Define healthy to me? You know, what is your paradigm of health? What protocol do you subscribe to? And that can lead to some really interesting conservations, because we see … I used to go … I read this and I must admit that I read this in a Playboy magazine, which I was reading for the articles when I was about 28 or 29 or so …

Guy Lawrence: Yeah, yeah, yeah.

Josh Sparks: And it was the first time I’d ever read about Paul Chek. It was actually an interview with Paul Chek in Playboy, of all places. And Paul Chek was talking about the fact that he’d been interviewed on TV and he got into this head-to-head around diet with a, I guess what we’ll call a conventional dietitian or a nutritionist who was stuck on the U.S. food pyramid, which is very similar to our recommendations.

Stuart Cooke: Yup.

Josh Sparks: Anyway, he obviously lost patient with the process at some point and he said, “Listen, do you subscribe to … everything you just espoused, your so-called philosophy of eating, do you subscribe to this a hundred percent in your own life?” And this guy’s, “Yeah. Absolutely.” And he’s like, “Great! Take off your shirt and I’ll take off my shirt.”

And it was just this kind of moment of: OK. So, if this is really working for you, do you look, feel and perform exactly how you want? And if you do, well, let’s see it. Come on. Let’s get this on.

And I thought, OK, it’s a little bit crass. I don’t think it would work on Australian TV. But at the same time I really respected the kind of cut through the B.S.

If you claim to be healthy, give us a sense of what that actually means and hopefully you’ve thought about it enough to have some kind of protocol, some kind of framework that you’re working within. And then is it working for you? And give us some sense of that. You know, “I came from here to here; it’s backed up by bloodwork.” Or, you know, I’ve lost a ton of weight and I know it’s fat, it’s not water or muscle because I did a DEXA scan before and after.

Give us some evidence, you know. Not this kind of fluffy, “healthy” thing.

Guy Lawrence: It’s interesting that you say that, because I worked as a PT for a long time and I would do … I must have … no exaggeration, sat in from the thousand of people, right? Doing consultations and the first thing I would do was ask them, “Do you eat healthy?” I mean, we do that even with our clean eating workshops we’ve been doing with CrossFit, right?

Josh Sparks: Right.

Guy Lawrence: And nine times out of 10 they, go, “Well, yeah. Yeah, I eat pretty healthy.” I go, “Great. Let’s write down what you just ate for the last 48 hours.” Right?

Josh Sparks: Right.

Guy Lawrence: And then once they start doing that there’s two things that generally happen. One: they actually, genuinely think they they’re eating healthy, but I look at it and go, “Oh shit. That’s not healthy.”

Josh Sparks: Yeah. You might have something there.

Guy Lawrence: Or two: they’ve just sort of been in denial. They go, “OK. Maybe I could improve a little bit.” and stuff like that. When you get down to that detail, but we just don’t. It’s human nature.

Josh Sparks: It is human nature. There’s a great stat where I counted it as 92 or 93 percent of male drivers think they’re better than average. So, it’s like, we are great at doing nothing. We are great at deluding ourselves, right?

So, when you have an objective check, someone like you, when you’re sitting in front of them and you’re forcing them to actually go through it, there’s nothing more powerful than documenting a food diary or training log, you know, “Because I’m training hard.” and you kind of look back at what actually you know, “I’m been a complete wuss.”

And it’s the same thing with a food diary. We don’t encourage things like obsessive diarization or cataloging or counting calories or measuring food. We don’t focus on that at all.

But the point that you just made, a point in time gut check, no pun intended, on “How am I eating?” and “Is this truly healthy,” and “Do you even know what healthy is?” And then engaging with the right kind of advices to give you some options and some alternatives.

And so, I think for me, whether you … whatever you call it: paleo, primal, ancestral health, whatever, I’m not really stuck on the labels. In fact, I think the labels can be extremely damaging because we can get a little bit dogmatic around that.

So, setting aside this specific label, what I want to know is whoever is claiming to provide their customers with healthy food and their customers are trusting them. I mean, that’s a relationship of mutual trust and confidence. It’s an important relationship. It should be respected.

Are they lying to them? Or have they actually put some energy into documenting what they believe and have some evidence to back it up? And then have they … again, another follow-up question … have they audited their supply chain? Is there sugar being snuck in the products? Are there bad oils being snuck in the products?

You know if you go around the food court, you would be staggered by … the Japanese operators add processed sugar to the rice. Many of the Mexican operators, not all of them, but many of the Mexican operators add table sugar to their rice.

Now, why do they do that? Because they tested it with customers and surprise, surprise, customers preferred the rice with sugar.

Stuart Cooke: Right. Yeah.

Josh Sparks: So, it’s great that we’re talking about health. I mean, on the one hand, let’s be positive and celebrate the fact that at least it’s a topic of conversation in the food court, which five, 10 years ago, you know, not so much. Certainly 10 years ago.

On the flip side, now that we’re talking about it, let’s have an intelligent conversation about it and let’s ask a couple of follow-up questions. And then we can make an informed decision where your version of health, Mr. Vegan, is right for me or not right for me. And your version, Mr. Salad Man, is right for me or not right for me.

So, that’s what we’re trying to encourage at THR1VE. You take that discussion further.

Guy Lawrence: Yeah. Awesome.

Stuart Cooke: Fantastic. Well, first up Guy, I think, it’s only right that we perform these podcasts in the future without our tops on. OK? That’s a given. We’re going to do that. It won’t start today.

So, just thinking, Josh, if you can’t access, you know, THR1VE in the food courts around here, how would you navigate the food courts? And I’m just thinking in terms of our customers who might think, “Well, sushi is the best option out there.” When we’re looking at the likes of the Chinese and the kabobs, and the McDonald’s and all the other kind of footlong gluten rolls or whatever they are. What do you do?

Josh Sparks: Footlong gluten roll.

Stuart Cooke: I’ve just sold it. I used to work in marketing don’t you know.

Josh Sparks: That’s a marketing winner, I reckon.

Stuart Cooke: No one’s thought of it.

Josh Sparks: It’s a really good question and I think that, I mean, we’ve got six stores, we’ll have nine or 10 opened in another nine or 12 months. So, we are not everywhere, sadly. In fact, if you go Australia-wide, there’s not enough places where you can find THR1VE or something like THR1VE.

So, to answer your question, I think you’ve got a few options. You’ve got … most salad operators will have a range of salads that don’t include the added pasta and the added grains. And I’m not terribly concerned about gluten-free grains as long as I know that … you know, it’s such a difficult question to answer diplomatically, but I’ll give you a version.

So, most salad places will have something for you. Most of the proteins in the less expensive salad joints are not … they’re reprocessed proteins. So, they’re reconstructed proteins.

So, they’re by no means great and there tends to be sugar and gluten snuck into those products. It gives them better form and it gives them better preservation and what not. But it’s not going to kill you, once in a while.

With respect to the Japanese operators, if you go for sashimi you’re pretty safe. Be conscious with the rice, as I mentioned before. But again, I’m not anti-rice by any stretch, but I don’t want table sugar added to my rice. So, I probably tend to avoid it in most of the Japanese operators. Unless they can tell me, and I believe them, that they’re not adding sugar to their rice. But that’s sticky rice. Traditionally prepared, they don’t use sugar. They use a specific kind of rice. But in most food operators there is sugar added to it.

Mexican operators, if you go without the bread, without the corn chips, without the processed carbs. And again, I’m persuaded that lentils are not the end of the world and beans aren’t the end of the world.

I’ve read a whole bunch of interesting stuff on that recently, particularly after Mark Sisson came out at the THR1VE Me Conference in March and said that he was reading a lot of evidence that legumes in small amounts occasionally can actually be beneficial to gut flora and so on and so forth.

Guy Lawrence: Yeah. Absolutely.

Josh Sparks: So, Mexican operators, if you go for kind of the beans and the guac and the salsa and the meats, maybe skip the rice if you’re having the beans. You probably don’t need a double hit. But maybe you do, if you just worked out.

So, what I do is I look those operators with brands that I trust. I prefer to feel that there’s some integrity in the supply chain. And to a certain extent I find, and it’s a terrible term, but the idea that it’s reassuringly expensive is not always true, but if you go to some of those really sort of dirty café, you know, greasy spoon type operators and you can get a bacon and egg roll for three bucks. Not that I have the roll anyway. But you can pretty well be sure that that bacon and that egg is not going to live up to your standards. It’s probably not the sort that you would have at home.

So, I prefer probably going to the more premium ends of the operators in the food court. Taking my; you mentioned the kebob operator, so in a pinch you can get on a plate, you can get the meat and you can get the salad and you can ask for extra salad, now I normally put some avocado on it and just skip the bread.

Now, I wouldn’t do that unless there was no alternative. But I think that’s a hell of a lot better than having a burger or a XX 0:26:09.000 dirty pieXX or whatever.

So, I think it’s more about … for me the simple rule is, it’s more about what you take out and if you can remove the processed sugars and the processed carbs as much as possible, then you’re going to be left with something that is relatively benign, if you are indulging in it occasionally.

Stuart Cooke: Yup.

Josh Sparks: If you’re having it every day, then you’ve probably got to take it a little bit further and say, “Well, if this is processed chicken, what did they process it with? If this is reconstructed chicken, what else did they put into it? What oils have they used in this salad dressing? What oils do they cook in?”

But you’re getting down to some lower dimension returns on that stuff. It makes a ton of sense if you’re doing it every day. So, if you’re doing it every meal, but if you’re doing it once every two weeks because you’re stuck in an airport and you’ve got no alternative, I would say don’t sweat it.

Guy Lawrence: A hundred percent. Yeah.

Stuart Cooke: Exactly.

Josh Sparks: There’s also all that stuff about hermetic stressors right? Which I’m just fascinated by and the idea that you can go too clean and all the stuff that Robb Wolf has done around Special Forces.

They go back to base. They eat 100 percent strictly extremely clean, because they’re allowed to. And they’re cooking for themselves and they’re eating off-base. They’re not eating in the cafeteria, etc., etc.

They then go on to deployment and they’ve got to eat these MRAs that are just horrendous. Because they’re packaged for stability and shelf life, not for the kind of nutritional profile that we would look for. And these guys are getting really sick for the first two days on deployment. And if you’re sent out on some sort of Special Forces mission, you don’t want to spend two days over the toilet when you just landed in enemy territory or whatever.

So, the idea is to … I think, don’t sweat the occasional indulgence. And don’t sweat the occasional toxin, you know, in strict sort of paleo/primal sense. But eat clean as much as you can. And then don’t worry about it too much. If you find yourself stuck eating a salad that’s probably used vegetable oil and they’ve added sugar to the dressing, I say don’t sweat it too much.

Stuart Cooke: I think so and also you can switch on stress hormones by sweating it too much.

Josh Sparks: Yeah.

Stuart Cooke: And seriously that can be just as harmful as the food that you eat.

Josh Sparks: That’s so true.

Guy Lawrence: Do you … you talked about the other cafes and food courts, right? And their owners putting sugar in the rice and they’re using different oils. Do you think they’re even aware that they’re doing things that could be damaging to health? Or do you think it just not even on their radar and it’s just purely business perspective and they just think they’re doing the right thing?

Josh Sparks: Yeah. It’s a really good question. I don’t think … I don’t think … I would love to think that there is no malice involved.

Guy Lawrence: Yeah.

Josh Sparks: You know, I think it is a genuine desire to please customers and maximize sales. And most of these guys, certainly the big brands, have done blind taste testing and they know that customers prefer high sugar.

Now, the customer doesn’t know that rice “A” has no sugar and therefore is going to taste very bland on its own and rice “B” has added sugar. They just know that rice “B” tastes a whole lot better and, “I’m not quite sure why, but it’s great!”

So, I think they’re doing this testing and it’s revealing that there’s a certain level of sugar … these days we’re so detuned; our tastes is so detuned to sugar now, because it’s everywhere, Certain level of sugar is almost necessary, particularly if the food is otherwise rather bland.

And then in terms of oil, I mean, we spend a fortune on oils. Oils for most of our competitors are … it’s a rounding item. They’re getting 20 liters for $8 or less. Fifteen liters for $15 and these are industrial oils that are mass produced and, we know, problematic for a whole bunch reasons.

So, that’s not a taste issue. Because the average consumer, once its mixed up and it’s cooked and it’s got a sauce on it on and a side, you can’t tell whether it’s canola oil or whether its macadamia oil at that point. Most of us can’t, you know. The truth is, we just can’t tell.

However, my competitors have got an extra 4 percent in gross margin, because they spent a lot less on oil.

Stuart Cooke: Yeah.

So, I think that there’s two decisions being made here. One is around taste and the other one is around the economics.

Australia’s such a high-cost market for what we do and our rents are near world highest. Our food costs a near world highest. And our hourly rates are the highest in the world for causal workers.

So, there’s a real scramble on to work out, well, how do we make this thing profitable? And when you’ve got something like oil costing 10 times as much, it’s an easy decision I think for a lot of operators. But I don’t think it’s malice. I think it’s pleasing customers and survival.

Guy Lawrence: Yeah.. I wonder if they’re actually, genuinely aware. It’s the brands I get frustrated with, because obviously, like you said, the paleo movement and primal and health are more on people’s radars now and we’re seeing more health brands coming onto the market. But then I’m looking at what they’re selling and I’m like, “ugh!” They’re just, they know they aren’t doing the right thing right here.

Josh Sparks: Yeah.

Guy Lawrence: That’s where it can get frustrating.

Josh Sparks: It is frustrating and I think, you know, on the flip side I guess, Guy, it’s capitalism, right? And that is what a large percentage of the market wants.

It’s like McDonald’s, when they first started doing salads, they don’t sell any salads, it just makes you feel better about walking into McDonald’s. So, you’ll tell your friends that you went to get the salad, but they end up buying a cheeseburger.

So, I think that there is … most people think that they want health, until they’re given the choice at the counter.

Stuart Cooke: Yeah.

Josh Sparks: And so, some of our competitors feel, competitors broadly defined, have a really good salad offer, for example, but they also do sandwiches on this incredibly thick ciabatta bread. It ends up being about 70 percent processed carbohydrates.

And you see it all the time. Like, people get up to the counter and that thing being toasted, that sandwich being toasted that smells amazing or you can have the healthy salad and willpower seems to come off.

So, I think there’s always going to be a percentage of the market that says they want to be healthy but don’t really mean it. But what we’re trying to do is encourage those that say they want to be healthy and actually, genuinely want to be healthy and are prepared to make decisions on that basis. We want to give them something that they trust that there’s been real effort into creating a meal and auditing the supply change around it.

Stuart Cooke: Got it.

Josh Sparks: But it is frustrating for us, because we’re being undercut by … you know, we are not the cheapest source of calories in the food court. We don’t use the processed crappy food that is cheap. Processed carbs are cheap, right?

Guy Lawrence: Oh, yeah.

Josh Sparks: So, it’s frustrating for us when someone slaps a whole bunch of nice images of seasonal food across a poster and splashes: “This season’s local produce. Healthy this. Healthy that.” And we know that 79/80 percent of their salad is processed food.

It is frustrating, but at the same time I think it fires us up. Like it makes us … it puts a bit of fire in our belly, because it means that we’ve got to get smarter about how we’re communicating. That not only are we healthy, but there is a follow-up question and please ask us, because we’d love to tell you. We’re going to get smarter and smarter in that conversation.

Guy Lawrence: Yeah. Brilliant

Stuart Cooke: Excellent.

Now, when I was younger, much younger than I am now, going through college. I worked in England for a very large supermarket chain. And I used to do the evening shift. So, you know, we’d get rid of the customers and we’d tidy up and we’d attend to waste.

So, food wastage, it was unreal. Now, I’m talking big supermarket chain. So, it was Sainsbury’s. I don’t know whether you’re familiar with that brand.

Josh Sparks: Yeah.

Stuart Cooke: So, I worked on the produce, the produce section, and occasionally the bakery. And every night we would just fill up probably three or four of these huge wheely bins of donuts and cakes and pies and pastries and all this kind of wonderful fruit, that just kind of past its cosmetic expiry date.

At the time, being a young guy, we used to eat donuts and you know, “You can eat a couple of donuts, guys, before you throw them.” And that was awesome, at the time. But it did open my eyes to: boy that is huge, huge, huge amounts of waste and on a global scale, as well.

Now, I was listening to a podcast the other day about food wastage with you guys and I thought you had some really neat policies. So, I wondered it you could share that with our audience, please.

Josh Sparks: Why sure. So, thanks for asking and I completely agree with you. It’s just I find it horrendous to think about the amount of waste.

So, what we do is twofold. One: we minimize what; we’re incredibly focused on developing systems and processes to minimize our waste. So, we’ve actually engaged a bunch of consultants and we’ve developed a system in-house that, they call them “build to’s” and this is all new to me, right? Because this is not fashion terminology.

So, there’s sort of “build to’s” each day in terms of the amount of stock that’s being prepared. And it’s based on a history of sales. Like-for-like sales.

So, Thursday’s today. What did we do last Thursday? What did we do Thursday before? It’s summer. It’s winter. It’s sunny. It’s not sunny. There’s a bunch of variables that we look at and really dial in what’s been what’s being prepped.

Typically that means we actually run out towards the end of the lunch rush and we’re normally open for another couple of hours beyond that. So, if that happens and that’s the ideal, after the lunch rush we actually prep to order. So, it means you order what takes takes two and a half to three minutes; that is our objective. It will take four to five minutes, but if you’re happy to wait that, you know, mid-afternoon, then it means that we don’t have any waste in those key products at all.

Now, having said that, we’re very rarely perfect, because the day’s never predictable and it’s extremely rare that we aren’t left with something in some ingredients.

So, we’ve got certain things right. We under cooked, we under cut some and then we did too much of others.

So, then we work with OzHarvest and they’re basically a group that collects food on a day-to-day basis, from a bunch of food operators actually, and provide them to the homeless.

So, our raw ingredients end up going into the raw ingredients for things like soup kitchens, to prepare their own food. And our prepped, ready-to-go food, is literally just given as a meal to the homeless.

You know, I had this very funny interaction not long ago, I guess it was about a year ago, in our store at Martin Place in Sydney, there used to … it’s not anymore, it’s just been refurbished … there used to be a little bench just outside the store.

I used to do all my meetings there, because we still don’t have an office, like I’m doing this from home, you know, we’re a small business. So, I was kind of using this as my desk. And I was meeting with my general manager and this guy came over, he was obviously homeless. I mean, he had an old sleeping bag around him. He had the big beard and the crazy hair. He looked like he was sleeping rough and he was clearly coming to me. Like he was making a beeline for me. Like, “What have I done to you?”

And so I’m sort of looking at him coming over and he goes, “Hey, hey, hey …” and I was wearing this THR1VE t-shirt … “Hey, are you Mr. THR1VE?” And I went, “Ah, I guess.” and he goes … am I allowed to swear on this podcast?

180nutrition_quiz_blog_post_button

Guy Lawrence: Yeah, go for it.

Josh Sparks: He goes, “I fucking love your food. It’s the best food.” Why that’s awesome!

Stuart Cooke: Wow.

Josh Sparks: I said, “I’m glad you enjoy it. Come back anytime.”

And it was just one of those moments. Because what’s happens is he’s getting one of the meals that’s got the THR1VE branding on it, so he knew it was from us. It just made me realize that you kind of set up these relationships, but you’re not always sure that it makes it to the end user exactly how you anticipate it might. But that was just a nice little moment and I think what OzHarvest does is fantastic.

And these days we don’t do as much prepped foods as we used to. We used to do salads that we made just before lunch rush. So if you’re in a hurry, you point at it in the fridge and we’d give it to you and you’d be good to go. But we moved away from that, because we wanted to give customers more choice in terms of how they build up the bowl.

So, we don’t have the level of giveaways we used to. So, OzHarvest, unfortunately are not getting as much from us as they used to. But we still provide them with any waste that we do have at the end of the day.

Guy Lawrence: Yeah. Sounds fantastic.

Stuart Cooke: It’s still a fantastic initiative. And just so you know, we’ve got quite a large station wagon, so if you need a hand transporting any of that food wastage, we’ll happily fill up our car with that and drive into the sunset with that. Don’t worry about that. Just say the word.

Josh Sparks: I may take you up on that.

Guy Lawrence: Mate, just a quick question. If anyone is listening to this is new to, say, “clean eating” and they walked into your THR1VE café today and go, “Right. I want to order a dish.” What would you recommend them?

Josh Sparks: OK.

Guy Lawrence: Somebody starting out.

Josh Sparks: Great question. Great question. And should we define “clean eating?” Should we define …

Guy Lawrence: Yeah. Go, yes.

Josh Sparks: So, for us; again the follow-up question thing; for us “clean eating” is about no processed foods. So, it’s no added sugar. No gluten-containing grains. It’s no chemicals, preservatives, etc., etc.

So, that’s how we define “clean eating.” It’s not strictly paleo. It’s not strictly primal. It’s certainly inspired by those protocols. But “clean eating” for us is about eliminating processed foods, added sugars, bad oils as well, and any gluten-containing grains. So, that’s how we define it.

So, what we typically do with someone who’s brand new to this way of eating or this way of living, we suggest something that is very familiar. And I have actually have this really strict brief that in our environment; a food court it’s not a niche healthy café in Bondi or XX0:40:19.000 Byron Bay or Neustadt, or the Mornington PeninsulaXX.

It is a high-traffic mainstream environment and we have to have food that sounds and looks familiar and comforting. We’ve just taken the effort of pulling out the bad stuff. So, most of our menu, I would say, hopefully would look and feel pretty approachable and unintimidating.

But our bestseller is our Lemon and Herb Pesto Chicken. Which is just a chicken breast that’s been butterflied, grilled. We make our own pesto. So, we use olive oil, we don’t add sugar to it, etc., etc. We do add a little Parmesan, because I’m not anal about dairy. So, it’s a really nice fresh pesto. We use roasted peppers.

And that will all sit on a bed of whatever veggies or gluten-free grains you want. But I’d suggest you do it on our zoodles, which are … literally it’s just a zucchini that’s been spiralized. It’s not cooked, it’s just … it looks like … it sort of looks like pasta, but it’s raw zucchini. It’s awesome.

Guy Lawrence: I love it.

Josh Sparks: And I do it a half zoodles base and then I’m really into a kind of seasonal grains thing at the moment, because like everyone, I feel like I’m not eating enough grains. So, I do half zoodles on the base, half seasonal grains and I do a side of avocado; maybe a side of broccoli. And depending on what you get, that’s going to cost you anything between, sort of, $12 and $16; depending on how hungry you are and how large each portion you want it to be.

So, that’s kind of a really nice, familiar lunch/dinner. It’s the kind of thing you would see on lots of café menus and lots of restaurant menus and lots of people make it at home.

So, I would recommend something pretty simple like that to start off with.

Guy Lawrence: Perfect. You’re making me hungry.

Stuart Cooke: I am very hungry as well. And good tip as well on your zoodle. Because I had always … well when I say “always,” I’ve experimented with zucchini pasta and for me I’ve always boiled ,,, I’ve kind of boiled it too long and always ended up with a really sloppy mess.

Josh Sparks: Right.

Stuart Cooke: And I’ve been really disappointed. I’m not looking forward to the next one. So, you just do that raw, do you?

Josh Sparks: We do it raw. Yeah.

Stuart Cooke: Right.

Josh Sparks: Because the other, I’m sure you guys read all the same research as well, when I talk about diversity of vegetables, most of us don’t have enough. And then in terms of diversity of preparation, most of us get stuck on a prep step. So, we like steaming or we like roasting or we like frying or whatever. Everything that I read suggests that we should have a mix of a whole huge variety of veggies and a huge variety of prep, including raw. And I realized outside of salad leaves and salad greens I never eat a lot of raw veggies.

So, it’s a way, and I don’t want to say the entire business is built around my selfish desire for raw veggies, but it seems like those zoodles were a good idea and they’re selling very well.

Guy Lawrence: Yeah. Great. Well, they say variety is the spice of life, mate. That’s for sure.

Josh Sparks: Exactly. Exactly.

Stuart Cooke: That’s beautiful. That’s so deep, Guy. I’m really moved by that.

Guy Lawrence: He’s bagged me twice all ready on this podcast. I’m sure I’ll …

Stuart Cooke: I just can’t help it. Sorry. It’s the beard, the beard. Have you noticed he’s got a beard now?

Josh Sparks: He’s rocking it. It’s very masculine.

Guy Lawrence: It’s very hip, I reckon.

Stuart Cooke: He’s going ancestral.

Josh Sparks: And when he does go shirtless, it’s going to be sort of hipster meets paleo.

Guy Lawrence: Exactly. I’m getting in theme for this podcast. That’s all it was. It was for you, Josh. It was for you.

Stuart Cooke: Thanks a lot.

Josh Sparks: Thank you.

Stuart Cooke: So, I’m going to steal another question, Guy.

Guy Lawrence: Why not, you bagged me twice.

Stuart Cooke: So, paleo, Josh. So, paleo’s all over the media right now. It’s getting some great press. Good. Bad. Indifferent. Has this particular message affected you in any way?

Josh Sparks: Yeah, it has. So, I think that there’s two things I would say. First of all I think … further the point I made earlier, it’s great that paleo is even appearing in the press. Just like it’s great that health is now appearing in the food court and to the extent it’s inspiring a dialogue, and at times a well-researched and intelligent dialogue, then obviously I applaud it. I think that’s a fantastic thing.

Stuart Cooke: Yup.

Josh Sparks: On the flip side, because the media deals primarily in sound bites and research takes time and to give them their credit, they work in very short-form media these days, I mean, everything’s a Tweet, basically, in whatever format it’s coming.

I don’t think we’re getting the benefit of a lot of the nuance around what is paleo, what is primal, what’s ancestral health, and I think it’s as a subset of that, people tend to hang onto certain aspects of it that appear dogmatic or prescriptive and I think most people, me included, don’t like being told what to do.

So, I think the backlash that we’re seeing is a natural human response to the perception, you know, real or imagined, that we as a community are coming out and scolding and lecturing people and telling them how bad they are and how better they could be if only they were as purist as we are.

Now, I don’t work that way. I know you guys don’t work that way. But the perception is that we as a community are inflexible, we’re dogmatic and we’re prescriptive. And I think that’s something we need to be very, very focused on countering. Because the reality is, that as Mark Sisson keeps saying; as Robb Wolf keeps saying, as Chris Kresser keeps saying, there is no one paleolithic diet. It’s a template. It’s a template. And there are paleolithic communities that have nothing but meat, primarily fat and protein, there are paleolithic communities that have 16 to 17 percent from their carbs … 16 to 17 percent of their calories from carbs, now, ancient carbs, but carbs.

So, when we’re coming out and saying, for example, “paleo is low-carb,” not only is that historically completely inaccurate, it also fails to recognize that there’s a huge swath of population that are interested in paleo. And they run from skinny weightlifting boys through to, you know, obese Type 2 diabetes, syndrome “X” men and women in their 40s, people who train intensely with weights, people who like going for a walk; obviously completely different need for carbohydrate.

So, I think that it’s a great thing, but it’s a double-edged sword. I think it’s a great thing, but the over-simplification of it I think personally has definitely led to some rather challenging conversations between me and customers and me and the press.

Stuart Cooke: Yeah.

Josh Sparks: But also our business has taken … it took a knock when it was really intensely fervently being debated. We noticed that certainly salads and certain products came off. Thankfully they’ve gone back up again. But I think it’s a consequence of over-simplification and the perception of dogma, I think.

Guy Lawrence: Yeah.

Josh Sparks: So, this sort of conversation is what I love, because we can put it in its rightful context. Rather than saying, “paleo is this and paleo is that. And you’re not allowed to do this and you’re not allowed to do that.” Which just instantly gets people’s back up. And what you end up doing … I know it’s a long-winded answer … but what you end up doing in that sort of environment is preaching to the converted.

And if we got into this, because I know I did and I know you guys did, because we genuinely want to help other people, I mean, I certainly didn’t get into it for the money. I should have stayed in what I was doing instead. It’s a grand way to not make a lot of money. But we got into it because we genuinely want to help people.

Now, if that’s the belief and there’s real authenticity and integrity around that, we have to reach people that aren’t already converted and that are probably going to be a little bit resistant to the message. And to go back to my fashion days for a second, because it’s a stupid analogy, but I think you’ll understand what I mean.

You know, you have catwalk pieces that are gorgeous and expensive and no one really wears.

Stuart Cooke: Right.

Josh Sparks: They end up on the backs of celebrities and they end up in magazines. But they attract attention and they spark interest. But they’re way too intimidating to the average consumer.

Guy Lawrence: Yeah.

Josh Sparks: So, the average consumer, you’ve got to provide a bridge and that bridge is something like a XX 0:48:22.000 t-shirt brand or a dinner brand or a swimwear brandXX or whatever. They come in; they experience the brand; they get excited about it and hopefully they work their way up the ladder.

Now, that may sound like a stupid analogy, but I think we’ve got to a certain extent a analogous situation here where we bombard people with the pointy end of the stick, you know, the last 5 percent, this is all we want to debate the first 95 percent.

If we had people just decide they wanted to step over that bridge with us and we soften the message just a little bit and say, “Look, if you’re not ready to give up bread and you show no signs whatsoever of gluten intolerance, well then, let’s try to get you on an organic salad XX 0:49:00.000 or oatsXX it’s naturally a lot lower in gluten, and let’s just start by giving up the sugar and giving up these horrible oils that you use for cooking and deep frying.”

And then notice some changes, and this is what Sarah Wilson done so brilliantly.

Guy Lawrence: She’s done brilliantly, yeah.

Josh Sparks: Start the journey with sugar. And that is naturally going to … you’re going to see profound change in how you look, feel and perform. And if you’re a curious person and you’re interested in furthering the journey, then you ask, “Well, what’s next and what’s next?”

The opposite is what I think some in our community are doing, which is coming out and saying, “You either do all of this or you do nothing.”

Stuart Cooke: Yeah.

Josh Sparks: And if you don’t subscribe hook, line and sinker, to everything in this book or everything on this website or whatever, then you’re not worthy and you’re not truly one of us. And I think that is; that’s great if you’re trying to build a small club. It’s not great if you’re trying to change the world, because we need to bring as many people with us as we possibly can.

And just recognizing that not everyone is as ready for the hardcore message, softening it a little bit, I think you’re going to bring a lot more people with you and that’s going to have a much bigger impact.

Guy Lawrence: Yeah, mate. Great answer, man. Absolutely. Couldn’t agree more.

I’m just looking at the time. I’m aware that the time’s getting on, right? So, I want to just touch on a couple of questions and then we do some wrap-up questions to finish …

Josh Sparks: Cool.

Guy Lawrence: … which is always fun.

But, one thing that I was really intrigued to know and I just want to bring on the podcast. I think people listening to this might not appreciate the effort; almost you could say the entrepreneurship of what you do and stress and everything else that’s going on. You’re a busy boy. You’re doing wonderful things. You’re very successful. How do you keep that work/life balance? Any tips? Like, what do you do?

Josh Sparks: That’s a great question and I would say that … well, first of all I live with my Creative Director, so I’m romantically involved with my Creative Director, Steph, so I don’t know whether I’ve pulled off work/life balance rightly there. Truthfully, I mean, taking about THR1VE every night at dinner is not work /life balance.

But you know what we do, what Steph and I do, what we encourage everyone in the business to do, is make time to train. So there’s this … no matter what’s going on, it’s in the diary and I don’t train every day or anything like that. I train every second day. So it’s three or four times a week, depending on the week. That’s always locked in.

I try to get sun every day. Even if it’s a crappy day, I just sit outside for a while. You know, 10, 20 minutes over lunch.

I started meditating, which I am absolutely rubbish at. The whole “still the mind” thing, I don’t know if that’s ever going to be possible, but I kind of love that too, that I’m really rubbish at it and I’m getting better at it so slowly. It’s going to be a lifetime thing for me and I’ll probably still never get there. So, I’m finding that really helpful.

But in terms of … so you know Keegan, right?

Guy Lawrence: Yeah.

Stuart Cooke: Yeah.

Josh Sparks: Keegan Smith, who we all know and love. I think the guy is genius in many ways. He’s got; he started to focus on one specific area, but I think he’s a very clever guy. And he said to me once; we were talking about stress and he sent me a follow-up note. And he said, “Look, I could tell you were really stressed. I can tell you’re really busy.”

And there was a point earlier on, I mean, not that it’s not stressful now, but it was early on, we were running out of cash. The stores weren’t yet profitable and there was a very real possibility that it just wasn’t going to work. We were selling food and we had a group of customers that loved us, but we just didn’t have enough of them.

And so, I remember meeting him and sort of sharing with him a little bit, “Look, I think someday this is going to be an amazing business, but oh my God it’s incredibly difficult right now.” And he sort of empathized with me.

Anyway, he sent an email later and he said, “Josh, the thing with stress, you’ve got to decide whether the stress relates to your life’s purpose or not. And if it relates to your life’s purpose, then not only do you not resist it, you embrace it. Because that’s exactly what you need to make you harder, stronger, fitter, faster, you know … blah, blah, blah. It’s a hormetic stress. But if it doesn’t relate to your life’s purpose, you have to be ruthless about eliminating it. Just get it out of your life.”

So, a negative person, a negative relationship, some kind of partnership or some sort of hobby or something that isn’t serving you any more, you eliminate it.

Guy Lawrence: Great.

Josh Sparks: And I think that’s … it’s probably not balanced as such, but I’ve really taken his advice to heart and I’ve become a lot less social. Like, if I’m social now, it’s because it’s something I really want to do and it’s people I really care about and they mean a lot to me. I’m not going out through the opening of an envelope or because someone’s throwing a party or whatever.

So, I’m really focused on spending quality time at home with Steph and with the kids. Prioritizing in training. Prioritizing in good eating. Mediation. All that kind of stuff.

But then also recognizing that some days are going to be incredibly stressful, because I’ve chosen to do something that is challenging and I can’t blame anyone else for that. And so, I need to embrace it and work out, “OK, why am I feeling stressed?” Really get underneath the skin of the challenge and how are we going to take this to the next level.

So, I mean, I know I’m skipping ahead to talk about something you often talk about with your guests around favorite books.

Guy Lawrence: Yup.

Josh Sparks: But just on this stress point. A book called “Antifragile.” Have you ever heard of that?

Guy Lawrence: I’ve heard of it.

Stuart Cooke: I have heard of it, yes.

Guy Lawrence: Who’s the author?

Josh Sparks: Nassim Taleb.

Guy Lawrence: OK.

180nutrition_quiz_blog_post_button

Josh Sparks: So, his surname is: Taleb. And his first name: Nassim. He wrote “The Black Swan.” His background is from … he was a quantitative trader. He made a lot of money out of quant trading on the markets and he’s now basically a fulltime philosopher.

But anyway, the whole “Antifragile” book is written on the idea that systems, be they natural systems; be they the human cellular system; be they economic structures or political structures or whatever. All rely on a certain amount of stress to thrive.

Guy Lawrence: Yup.

Josh Sparks: Got to get the THR1VE word in there again.

Guy Lawrence: Again. We’ve got to make it three by the end of the podcast, mate.

Josh Sparks: Yeah. Yeah.

Not only; there’s a difference between being robust or resilient and being anti-fragile. Robust and resilient means that you absorb the stress and try to maintain stasis. His idea around anti-fragility is that stress makes you stronger.

So, say, for example, you go out and train with weights. All right? And the short term, if we took your blood after doing German volumetric training squats, 10 sets of 10 squats, your bloodwork would be horrendous. And if we showed that do a doctor and didn’t tell them that you’d done 10 rounds of 10 reps on heavy squats, they would probably want to hospitalize you. Your stress markers would be out of control. You’d be showing a whole bunch of damage at the cellular level. Cortisol would be slamming through the roof. Etcetera etcetera.

But next time you come into the gym, provided that you have the right nutrition and adequate amount of rest, you’re going to be stronger.
So, that’s a short-term stress that makes you stronger and more capable of coping with the same stress next time. Everyone understands the weight training analogy, right? But I think Keegan’s point, at least the way I interpret it, is that it’s the same with emotional/intellectual stress as well. If you don’t have at, at least in a way that’s something that you can cope with and doesn’t put you in the ground, and it relates to something that you consider really important, then surely you can overcome it. That stress that seemed completely unmanageable before, we’re good to go and we’re ready to move on to the next level.

So, I know that’s a really long-winded way of answering the question, but…

Guy Lawrence: No, that’s fantastic, and a great analogy. And I know Tony Robbins goes on about exactly the same thing, and he gets you to draw like a stick man on a piece of paper with a circle around it, you know. And that circle is your comfort zone.

And we very rarely go to the edge of that. But he encourages that you go up against it and you push it, but you don’t step outside. So, your stress muscles are being built and then that circle slowly gets bigger and bigger and then as years go by you don’t realize it but you’ve grown tremendously through actual stress. But you only want to take on what you can cope with.

Josh Sparks: Yeah, exactly. You won’t know until you’ve taken it on. And you know that old saying about “bite off more than you can chew and chew like hell.” I think is a part of that with me as well, where I think that, you know, it’s an other terrible cliché but an accurate one. And you guys might relate to this. But if you knew everything about what you were currently doing before you started, you probably wouldn’t have started it, right?

Stuart Cooke: Oh, my God. No way.

Josh Sparks: But you are. And you’re doing really well. You guys are killing it here. You’re moving into the States. And you’ve got a fantastic product. I think you’ve got best-in-class product. And you’re taking it to the world.
So, you know, you wouldn’t have done that if you knew everything. And that’s why sometimes I think it’s better to just leap. You trust your gut. Your intuition says this is gonna work. You know it’s gonna be difficult. But you can probably figure it out along the way. So, just go for it.

Guy Lawrence: I often joke sometimes that being naïve has been my best friend in some respects, because if you have no idea and sometimes you just jump, you just figure it out and then you learn along the way.
Josh Sparks: For sure. And if you don’t; if; the worst-case scenario is that you start again. This is not life-and-death stuff, right? This is about, whether it’s business or a relationship or sport or trying to do a PB in the gym or whatever it is, if you fail, OK. Well, pick yourself up and go give it another shot. I mean, why would you not want to do that?

Stuart Cooke: Exactly right. And life’s lessons, right? You learn from each mistake you make, which makes you stronger or a better person moving forward.

Josh Sparks: I totally agree. It doesn’t make it feel great at the time, always. But it’s the only way to live.

Stuart Cooke: Oh, look, no. I love that. Everything that we do, albeit negative, I want to know: Well, what can I learn from this? What can I do different next time?

Guy Lawrence: And another great tip, I think it was Meredith Loring, when we asked her, she came on the show, and she said, well, the best thing she’s realized is only focus and set goals that are within your control. Like, don’t try and control the uncontrollable and just let it roll and then things will come in time. And she said once she had that shift in the headspace…

Because we think about this with the USA at the moment, it’s probably the biggest decision we’ve ever made to move into an American market. And, you know, I could seriously lose sleep over this if I chose to. But it’s beyond my control, so with Stu and I we just meet up and we just focus on the things that we know we can do, we can control, and the rest is up to fate, to a degree. You do your best and then the rest is just see what happens.

Josh Sparks: Yeah, absolutely. Yeah. And give yourself the time and the space to figure out along the way. You know, you don’t set yourself crazy goals where you’ve got to conquer the entire market in 12 weeks.

Guy Lawrence: Exactly. Patience has been…

Josh Sparks: Yeah, it’s a tricky one.

Guy Lawrence: It’s massive. It’s everything, almost, to a degree, and then you just, “OK. Let it go.”

But we’ve got a couple of wrap-up questions. I reckon we should just shoot into them. One was the books. So, what books have greatly influenced or make an impact in your life. Are there any others on top of Antifragile?

Josh Sparks: There’s tons.

Guy Lawrence: Give us three.

Josh Sparks: OK. So, OK, this is a little bit off the reservation but Fear and Loathing in Las Vegas. I read that as a teen and it blew my mind and I think it’s done that generations of guys and gals. And I think probably what I found most entertaining about it was the guy was just such a; there was no rule that he wasn’t comfortable breaking. And of course it’s fictionalized and of course there was an obsessive amount of drug and alcohol abuse going on. So, his particular vehicles for demonstrating his willingness to rebel, we don’t necessarily recommend to all your listeners. But the idea that he was just out to have the adventure of a lifetime and didn’t care what the rules were, I think at a pivotal age to me… Because I was pretty conservative. I was very much; I followed the rules and I was a very good student and all that kind of stuff. And I just did a 180 in my thinking: “Hold on a second. Maybe I don’t have to follow the path that’s been laid out for me. Maybe there’s another way to go about this.”

So, though I hate to recommend it because it’s full of massive powdered drug use, it’s actually a really good book from the perspective of: Let’s think about this differently. Don’t necessarily follow the example, but let’s think differently.

I think the other book that I’d say, apart from all the paleo and primal ones; your audience will be very familiar with those ones. I think Robb’s book; Robb Wolf’s book and Mark Sisson’s book had a huge influence on me.

I think Tim Ferriss is underrated by a lot of people in the paleo and primal community. But I think his work has probably had a greater influence over me in more areas. Because he touches on business and he touches on relationships and he touches on sex and a whole bunch of stuff that the paleo and primal crowd tend to ignore a little bit. And they shouldn’t because they talk about lifestyle but they tend to write primarily about food. So, I found Tim Ferriss’s stuff really good.

The other thing that had a huge impact on me, I went to a Zen school. I lived in London for five years after graduating from uni, and I went to a Zen school very sporadically and it was just, I guess, my first attempt to meditate, really. I heard about this school. And it was in Covent Garden, which you guys obviously know well, and it was this crazy little place where you just sat around and nothing happened. And my first few times, I was like, “What are we going to do? We do we start?” And they were: “It’s done now. You’re finished.”

But there’s a book called “Zen Mind, Beginner’s Mind” that I read at the time and the idea is that for all of us to try to acquire a beginner’s mind. There’s a quote in there that in the expert’s mind there are very few possibilities. In the beginner’s mind, it’s unlimited, right? So, the smarter we get and the more we know, the more narrow and dogmatic we tend to become. And the whole idea is let go of all that and try to reacquire a beginner’s mind. Come to things fresh with an open mind. And you see things that you otherwise would have missed. So, I thought was a fantastic book.

Guy Lawrence: Yeah, that’s an awesome message. Our beliefs shape so many of our judgments moving forward, and you’ve got to avoid that, for sure. Fantastic.

Josh Sparks: You mentioned Tony Robbins before, and I think that Tony Robbins; I went to all his courses. So, when I was living in London, I did the three-day Unleash Your Power. And then I went to Hawaii and did; I can’t remember what it’s called.

Guy Lawerence: Date with Destiny? Did you do that one?

Josh Sparks: Yes. Date with Destiny on the Gold Coast. And one in Hawaii, and I can’t remember, and Financial Mastery I did in Sydney. So, I certainly did them all over the place.

But his stuff is awesome. And it sounds kind of; I don’t know if Hunter S. Thompson and Tony Robbins have ever been mentioned in the same sentence before, from Fear and Loathing in Las Vegas to Unleash Your Power. But in their own way, they both challenge us to think differently. To think more creatively and to free your mind.

Guy Lawrence: Yeah, “Awaken the Giant Within” had a huge impact on me; that book itself. And I’ve been to a couple of his seminars as well, yeah.

Josh Sparks: He’s here in a few weeks, I think.

Guy Lawrence: We should get him on the podcast, Stu. I’m sure he’ll come on.

XX1:04:27.000
Josh Sparks: I think we’re busy, Guy.

Guy Lawrence: Yeah, I’m confident of him.

Stuart Cooke: It would be a good get.XX

Guy Lawrence: So, last follow-up question, Josh. What’s the best piece of advice you’ve ever been given?

Josh Sparks: Oh, man. I think, wow, you know what? I didn’t expect this one so this is a good surprise wrap-up question.

Guy Lawrence: You’ve had a lot to say up until now and now he’s stumped.

Josh Sparks: Just talk amongst yourselves.

Guy Lawrence: Have you got any fashion tips for Stu?

Stuart Cooke: Don’t hang around with you, mate. Well, maybe that’s the best fashion tip. I just need to hang around with you and suddenly I look hugely fashionable.

Josh Sparks: You guys can keep doing this. This is good.

You know, it’s such a cliché but I think probably my mom. And when I was debating what to do and whether or not I should get out of fashion and do what I really wanted to do, she said, as mothers do, she said: You know your own heart and you’ve got to follow your heart. And it’s so cliché. And I know it’s on a million different Hallmark cards. But when it comes from someone you really respect, who knows you inside-out and backwards and says, “You do know what to do, so just go and do it,” I think that was the best piece of advice I’ve ever had.

Stuart Cooke: Perfect. I thought you were gonna say that your mum told you to eat your greens and that’s how you got where you are today.

Josh Sparks: She did say that as well. That was the second sentence.

Guy Lawrence: So, what’s next for you, mate? You got anything coming up in the pipeline?

Josh Sparks: Yeah, we do. A bit like you guys, we’re looking overseas. But not just yet. We’ve decided after much contemplation, we’ve registered the trademark all over the world, and we bought the trademark in the U.S. But after much thinking about it, we’re going to focus on doing another six to 10 stores in Australia first and just really kind of dial in the model.

So, another six to 10 stores in Australia, we’ve got three lined up in the next 12 months. We might do four; I think probably three. Every four months feels about right. Which feels fast to me, but it’s incredibly slow, as I understand, in our industry. They want you to do 10, 20 a year, franchise, and do all that kind of stuff. And I just want to focus on doing our own stores and getting them right and help seed this conversation that we’ve been talking about: trying to get the follow-up questions asked, trying to get a more nuanced, intelligent conversation around what we do and what you guys do, in our whole community.
So, I think rather than rushing off too soon, because retail takes time to build out, wholesaling, what you are doing, you can grow a little bit faster. I think just focusing on Australia for the next 12 to 24 months. But then I would love to take what we’re doing overseas.

And there’s a raging debate amongst a whole bunch of people who I respect whether that should be U.S. or whether it should be Asia. But some kind of off-shore opportunity. Because the Australian market, ultimately, it’s finite. It’s not huge. And it’s very high-cost for what we do.

So, if we took our exact business model anywhere else in the world, it would instantly be meaningfully profitable because the costs are lower.

Guy Lawrence: Wow.

Josh Sparks: So, I think that’s an exciting opportunity. Because at one point I need to pay everyone back, right?

Guy Lawrence: Just keep borrowing, mate. Just keep borrowing. Just roll with it.

Josh Sparks: The investors want a return at some point. So, I think they have been very supportive of my vision, which is great. But in Australia it’s very difficult to do what we’re doing and make it meaningful for investors.
Australia’s a great place to prove a model and prove a brand. It’s a very difficult place to build a small business. Which is why Australia’s full of these massive XX1:08:14.000 shop places? The cost base is so high.XX

But I love doing it here, and I’d happily do it here forever. But I think to really maximize the impact we want to make, which is the “heart” stuff, and return a meaningful number to my investors who have placed so much faith in what we’re doing, which is sort of the “head” part, going overseas at some point makes sense.

Guy Lawrence: Yeah, cool. And, mate, I mean, you have been super successful so far. It’s a fantastic brand and I have no doubt moving forward that you’ll be successful wherever you heart leads you to in those endeavours.

Josh Sparks: Thank you very much. I appreciate it.

Guy Lawrence: For anyone listening to this; obviously they might not be near a THR1VE café but they might like to find out more about you and what you do, where’s the best place to send them?

Josh Sparks: Probably the website, which is Thr1ve.me. Thr1ve with a 1, dot me. And Instagram, which is Thr1ve. Our social media, which is done Steph, my partner, obviously I’m a little bit biased. I think she’s brilliant. So, there’s a really good level, I think, of understanding around what we do that is conveyed through social media.

We’re re-launching our blog. We just sort of got to busy doing the store, so we haven’t really spent enough time on the blog. We’re gonna re-launch that in a few weeks. And in the meantime, there’s some good information on the website as well.

But if you can’t get into a store, the best way to get a sense of what we do is to buy 180 products and read the books that we are talking about and get involved in the community. Because what we’re doing is really, or trying to, hopefully, with some degree of success, distilling a message that we’re all sharing and presenting it in our specific environment, which is the food court and fast-casual restaurant environment.

But you guys can sell over the internet. I can’t send a bowl over the web, unfortunately. But you guys can send protein all over the place.
So, you know, get involved with what you’re doing, which obviously they already are, because they’re watching this podcast. But enjoying your products, reading up on the books, getting involved in the community, trying to spread the word like we discussed in a way that really attracts the unconverted and perhaps those who are a little bit intimidated.

And when they do eventually get to a THR1VE, it’s gonna feel like coming home.

Guy Lawrence: Yeah, awesome, mate. Awesome. And we’ll link to the show notes. And just before I say goodbye, I’m going to ask you, you can give me a very quick answer, because we didn’t get to talk about it: Is Mark Sisson coming back to Australia?

Josh Sparks: I certainly hope so. We are not doing THR1VE Me in 2016. We’re going to do it every two years. It turned into a; it was such a massive exercise. I mean, you guys were there. It was great, but it was huge.

Guy Lawrence: It was awesome.

Josh Sparks: I’m really looking forward to doing it again, and Mark’s keen to come back. So, I think realistically for us it will be 2017.

Guy Lawrence: Brilliant. And, yeah, we got to spend some time with Mark and he’s a super nice guy, but also exceptionally fit and walks his talk.

Josh Sparks: Exactly. It’s all about authenticity and integrity.

Guy Lawrence: Yeah, yeah. And you need to go and see him once. Like, you need to be there. Awesome. Something to look forward to.

Josh Sparks: Yeah, great. Well, I hope you guys are back. We certainly want you there.

Guy Lawrence: Oh, we’ll be there, mate. Definitely.

Awesome, Josh. Look, thank you so much for your time today. I have no doubt everyone’s gonna get a great deal out of this podcast.

Josh Sparks: Thanks. I really appreciate it.

Stuart Cooke: Thanks, Josh.

180nutrition_quiz_blog_post_button

Do You Have Healthy Gut Bacteria? Find Out With This Simple Checklist – Dr David Perlmutter

The above video is 3:17 minutes long.

Watch the full interview below or listen to the full episode on your iPhone HERE.

Guy: Make no mistake, the importance of gut health is becoming more paramount than ever and it’s something I believe should not be ignored. So who better to ask than a board-certified neurologist who truly understands the gut, brain and health connection!

Dr David Perlmutter Brain Maker

Our fantastic guest today is Dr David Perlmutter. He is here to discuss his brand new book ‘Brain Maker’ – The Power Of Microbes to Heal & Protect Your Brain For Life.

The cornerstone of Dr. Perlmutter’s unique approach to neurological disorders is founded in the principles of preventive medicine. He has brought to the public awareness a rich understanding that challenging brain problems including Alzheimer’s disease, other forms of dementia, depression, and ADHD may very well be prevented with lifestyle changes including a gluten free, low carbohydrate, higher fat diet coupled with aerobic exercise.

Full Interview: The Key to a Healthy Gut Microbiome & the ‘Brain Maker’

In This Episode:

downloaditunesListen to Stitcher

  • Why gut health and microbiome is critical for long lasting health
  • The quick ‘checklist’ to see if you have a healthy gut
  • What to eat daily to nurture your gut health
  • David’s daily routines to stay on top of gut & microbiome health
  • Dr Perlmutter’s favourite & most influential books:
    - ‘Good Calories, Bad Calories’ & ‘Why We Get Fat’ by Gary Taubes
    - Siddhartha by Hermann Hesse
    The Disease Delusion by Dr. Jeffrey Bland
  • And much much more…

Get More Of Dr David Perlmutter:

Leave a Comment

Full Transcript

Guy:Hey, guys. This is Guy Lawrence of 180 Nutrition. Welcome to today’s health sessions. This is a podcast I certainly thoroughly enjoyed recording and it’s one I’m definitely going to listen to again. There’s a lot of information on here that I’ll need to go over, but ultimately, I think it’s a podcast that if you take the time to understand what’s been spoken about and actually apply the things that are said, it can make a dramatic change to one’s health, to your own life and of course your longevity and quality of life moving forward. I think it’s that big a topic. The topic at hand is going to be pretty much with the microbiome, gut health. Our awesome guest today is Dr. David Perlmutter.

If you’re unaware of David, David is a board-certified neurologist and a fellow of the American College of Nutrition. I almost didn’t get my words out there. He’s been interviewed by many national syndicated radios and television programs, including Larry King Live, CNN, Fox News, Fox and Friends, the Today’s Show. He’s been on Oprah, Dr. Oz, the CBS Early Show. He is actually medical advisor to the Dr. Oz Show. Yes, we were very grateful for David to come on and give up an hour of his time and share his absolute wealth of knowledge with us today. He’s written a couple of awesome books in Grain Brain. He’s got a brand-new book out called the Brain Maker which is what we generally talk about today. That’s obviously the brain and gut connection.

The cornerstone of Dr. Perlmutter’s approach to neurological disorders has been founded in the principles of you could say preventative medicine, which is why we’re super excited to have him on. He has brought public awareness now to a rich understanding that challenging brain [00:02:00] problems include Alzheimer’s disease, other forms of dementia, depression, ADHD may very well be prevented … All these things with lifestyle changes. Think about that for a moment, including a gluten-free, low-carbohydrate, high-fat diet, coupled with exercise and aerobic exercise.

Anyway, strap yourself in. This is fantastic. For all you guys listening in the USA, if you haven’t heard, you might have heard me speaking on a couple of podcasts, but 180 Nutrition and now superfoods are now available across America wide which is super exciting for us. If you haven’t heard about it, you can literally just go back to 180nutrition.com and it’s a very simple way of replacing bad meal choices. If you’re stuck and you’re not sure what to do, we encourage a smoothie and a scoop of 180 with other things. It’s the easiest way to get nutrient-dense foods and fiber-rich foods really quickly. All you have to do is go back to 180nutrition.com and check it out. Let’s go over to David Perlmutter. Enjoy.

Hi. This is Guy Lawrence. I’m joined by Stuart Cooke. Hi, Stewie.

Stuart:Hello, Guy. How are you?

Guy:Our fantastic guest today is Dr. David Perlmutter. David, welcome to the show.

David:I’m delighted to be here, gentlemen.

Guy:It’s fantastic. We’ve been following your work for some time now and be able to expose us to the Aussie audience, I’m very excited about. With that mind, would you mind, for our listeners if they haven’t been exposed to your work before, just sharing a little bit about yourself and what you do?

David:I’d be delighted. I’m a brain specialist. I’m a neurologist, and that probably doesn’t explain what I do. I’m very much involved in various lifestyle factors as they affect the brain, as they affect human physiology, and really have begun exploring well beyond the brain, [00:04:00] what are we doing to ourselves in terms of the foods that we eat, both positive and negative? More recently, how are our food choices and other lifestyle choices affecting the microbiome, affecting the 100 trillion organisms that live within us because we now recognize that those organisms are playing a pivotal role in terms of determining whether we are healthy or not. That’s pretty much in a nutshell what I do.

Guy:There you go.

Stuart:Fantastic. We first heard about you, David, when you wrote the book, Grain Brain which was fantastic. For me, I think it was important because we heard a lot of stories and press about grains and how they’re making us fat and they’re ruining our health. Other ways made the connection of it’s grains … I’m okay with grains. I don’t get any gut ache. I don’t get any gastrointestinal issues, but I never thought about it from a brain perspective. I just wondered if you could share just a little bit about why you wrote Grain Brain, what inspired you to write it?

David:Stuart, the real impetus behind Grain Brain was for the very first time, I thought it was critical for a brain specialist to take a position of prevention, of looking at the idea that these devastating brain conditions that I’m dealing with on a daily basis, autistic children, adults with Alzheimer’s, Parkinson’s, MS, you name it, that some of these issues are preventable, and that really flies in the face of pretty much mainstream doctrine. It is going against the grain, if you will which it seems to fit. It became very clear to me that our best peer-reviewed, well-respected literature [00:06:00] has been publishing information not only about gluten but about more generally, carbohydrates and sugar for a couple of decades, and no one has paid any attention.

It’s been published, but I really found that somebody needed to step forward and make that information known to the general public. I began implementing these practices in my clinical practice in treating patients day to day and began seeing really remarkable results. That is what got behind me writing the book, Grain Brain, really exploring how sugar, carbohydrates and gluten are absolutely toxic for the brain. Ultimately that book was translated into 27 languages and is published worldwide. The message has really gotten out there. I’m very proud of that. These are people reading the book that I will never see and yet, I know the information that they’re gleaning from reading this book is going to help them, and it makes me feel good at the end of the day in terms of what I’m doing.

Guy:Yeah, that’s fantastic.

Stuart:Fantastic.

Guy:Awesome. It’s interesting about grains because people seem to have a real emotional attachment to sugar and grains. The moment you ask them to start cutting down, reducing, removing, it can be quite challenging.

David:People have a religious connection to grain. It’s in the Bible. Give us this day our daily bread. For somebody to come along and say, you know, maybe that’s not what you should be eating, it challenges people on multiple levels. Number one, bread and carbs and grains are absolutely comfort foods that we all love. We all got rewarded as children by having a cookie or a piece of cake on your birthday. We love those foods. We love sugar. We are genetically designed to seek out sugar. It’s allowed us to survive.

The reality of the situation is we’ve got to take a more human approach to this in terms of our higher level of understanding and recognize that we [00:08:00] as a species have never consumed this level of sugar and carbohydrates, and that gluten-containing foods are in fact challenging to our health in terms of amping up inflammation, which is the cornerstone of the diseases I mentioned: Alzheimer’s, Parkinson’s, autism, even cancer and coronary artery disease. In that sentence, we’ve covered a lot of territory.

You mentioned grains, and I want to be very clear. There are plenty of grains that are around that are not necessarily containing gluten; and therefore, my argument against them doesn’t stem from the fact that they contain this toxic protein called gluten but rather because they’re a very concentrated source of carbohydrate. Rice, for example, is gluten-free and you could have a little bit of rice. There’s nothing wrong with a little bit of rice, but you have to factor the carb content of that serving of rice into your daily carbohydrate load and don’t overdo it. I’m not coming down on grains across the board, but I’m really calling attention to the fact that these grain-based foods are generally super concentrated in terms of sugar and carbs.

Guy:I understand your carbohydrate tolerance. You answered the next question where I was going to speak, like, should we limit it to all grains or just the heavily refined and processed carbohydrate kind of …

David:See answer above.

Guy:Yeah, there you go.

Stuart:What about the [high street 00:09:28] gluten-free alternatives where people are saying, well, look, it’s grain-free, gluten-free?

David:Again, Stuart, exactly my point. People walk down the gluten-free aisle thinking, hey, I’ve got an open dance card here. It’s gluten-free. How about it? That opens the door to the gluten-free pasta, pizza, bread, you name it, flour to make products, cookies, crackers and you name it. Again, the issue is that one of the most devastating things that’s happening to humans today [00:10:00] is that our blood sugar is rising. There is a very direct correlation between even minimal elevations of blood sugar and risk for dementia. That was published in the New England Journal of Medicine in September of 2013 where they demonstrated that even subtle elevations of blood sugar well below being diabetic are associated with a profound risk of basically losing your marbles.

Please understand, when we’re talking about Alzheimer’s and dementia, there is no treatment available for that issue. Having said that, then this whole notion of prevention and preventive medicine as it relates to the brain really takes on a much more powerful meaning and urgency.

Guy:Would glycation pop in there as well then where you’re speaking … Would that all stem then from the processed carbs and the fact the brain is …

David:That’s right. Guy, you bring up a very good point, and that is this process of glycation. Just for your viewers, let me just indicate what that is. Glycation is a biochemical term that deals with how simple sugars actually bind to proteins. That’s a normal process, but when it gets out of hand, it changes the shape of proteins, amps up inflammation and amps up what are called free radical production.

We measure glycation really very simply in the clinic, and I’m certain that’s done worldwide, by looking at a blood test called A1C, hemoglobin A1C. Diabetics are very familiar with this term, because it’s a marker of the average blood sugar. A1C is a marker of the rate at which sugar is binding to protein. The higher your sugar, the more readily that process happens. What we’ve seen published in the journal, Neurology, is a perfect correlation between levels of A1C or measures of glycation [00:12:00] and the rate at which the brain shrinks on an annual basis. There’s a perfect correlation then between higher levels of blood sugar through glycation that you bring to our attention and the rate at which your brain will shrink.

Well, you don’t want your brain to shrink, I can clue you. A smaller brain is not a good thing. That said, you’ve got to do everything you can, and that is to limit your carbs and limit your sugar. What does it mean? It means a plate that is mostly vegetables, above ground, nutrient-dense, colorful, fiber-rich vegetables, as well as foods that actually are higher in fat. That means foods like olive oil. If you’re not a vegetarian, that would be fish, chicken, beef that is preferably not grain-fed but grass-fed, fish that is wild as opposed to being farm-raised, like the chicken being free range.

This is the way that we actually give ourselves calories in the form of fat calories that will help us lose weight, help reduce inflammation, help reduce this process of glycation that we just talked about, and in the long run, pave the way for both a better brain but also a better immune system and really better health all around.

Guy:That’s a fantastic description of glycation as well. I appreciate it. Would you recommend everyone to go and get that tested once?

David:Yes, absolutely. In fact, in Grain Brain, I present a chart that demonstrates what I just talked about, the degree of glycation plotted against the shrinkage of the brain’s memory center called the hippocampus. In our clinic, hemoglobin A1C is absolutely a standard test just like fasting blood sugar, and also fasting insulin, the degree of insulin in your body. The level of insulin in your body is really a marker as to how much you’ve challenged your body with sugar and carbohydrates in the past. You want to keep [00:14:00] insulin levels really low.

When insulin levels start to climb, it’s an indication that your cells are becoming less responsive to insulin, and that is the harbinger for becoming a diabetic. Why am I fixated on that? It’s because once you are a diabetic type 2, you have quadrupled your risk for Alzheimer’s. That’s why this is so darn important.

Guy:They start just growing and growing, especially with diabetes as well.

David:Absolutely.

Stuart:In terms of the growing number of people that are suffering neurodegenerative diseases like Alzheimer’s and Parkinson’s and the like, is it too late for those guys or can they …

David:Not at all. I recently gave a presentation with the director of the Alzheimer’s Research Program at UCLA here in the states. We gave a talk, an evening talk at a place called the Buck Institute. This individual, Dr. Dale Bredesen, is actually using a low-carbohydrate diet, gluten-free, normalizing vitamin D levels, getting people to exercise, and actually put together a program of 36 different interventions, has now reversed Alzheimer’s in 9 out of 10 of his original patients. Only 10 patients, it’s not a large number, I admit that, but it is a start.

We are in western cultures so wedded to the notion of monotherapy; meaning, one drug for one problem. You say high blood pressure; I give you a drug. You say diabetes; here’s a pill. You say Alzheimer’s; here’s a pill. Well, the truth of the matter is there is no pill, despite the fact that there’s something on the market, but there isn’t a pill that will cure Alzheimer’s or even have any significant effect on treating the disease and its symptoms. That’s where we are as we have this conversation.

Now, it looks like the work [00:16:00] of Dr. Bredesen is showing that Alzheimer’s is a multifactorial event, and that to cure it or at least turn it around, you have to hit this problem from multiple angles at the same time. It’s happening. It’s not happening through somebody owning the rights to a specific medication.

Stuart:That’s fantastic. That’s radical.

David:I’ll send you the link to the lecture that we gave.

Stuart:Yeah. That was my next question. I would love to find out.

David:Consider it done.

Stuart:Thank you. In your new book, Brain Maker, you dig even deeper and talk about the connection between the gut and the brain. I wondered if you could share a little bit about that as well, please.

David:I will. Let me just take a step back. Last weekend, I went to University of California San Diego, and I met with, of all people, an astrophysicist who is actually studying the microbiome. If you think a neurologist paying attention to the gut is a stretch, how about an astrophysicist? It turns out that he is probably one of the most schooled individuals on the planet in terms of using a supercomputer technology to analyze data, and they drafted him there to look at data that deals with the microbiome in that they have probably the world’s most well-respected microbiome researchers there. They brought Dr. Larry Smarr on board to help Rob Knight really work with the data.

The things going on in the gut in terms of just the information are breathtaking for sure. We now understand that in one gram, that’s one-fifth of a teaspoon of fecal material, there are 100 million terabytes of information. This is a very intense area of research just because of the sheer amount of data [00:18:00] and information that it contains.

We recognize that these 100 trillion organisms that live within each and every one of us have a direct role to play in the health and functionality of the brain, moment to moment. They manufacture what are called the neurotransmitters. They aid in the body’s ability to make things like serotonin and dopamine and GABA. They directly influence the level of inflammation in the body. As I talked to you about earlier, inflammation is the cornerstone of things like Parkinson’s, MS, Alzheimer’s and even autism. The gut bacteria regulate that, and so it’s really very, very important to look at the possibilities in terms of affecting brain health by looking at the gut bacteria.

Having said that, one of the patients that I talk about in Brain Maker, a patient with multiple sclerosis named Carlos came to me and his history, aside from the fact that he couldn’t walk because of his MS was really very profound in that he had been challenged with respect to his gut with multiple courses of aggressive antibiotics. Why would I be interested in that? I’m interested because the gut bacteria control what’s called immunity, and MS is an autoimmune condition. At that point, I began reviewing research by a Dr. Thomas Borody who happens to be in Australia.

What Dr. Borody did, who is a gastroenterologist, a gut specialist, is he performed a technique on patients called fecal transplant where he took the fecal material with the bacteria from healthy individuals and transplanted that into people with various illnesses. Lo and behold, he noted some dramatic improvements in patients with multiple sclerosis. Think about that: [00:20:00] Fecal transplantation for patients with MS. His reports are published in the journal, Gastroenterology. I sent my patient Carlos to England. He had a series of fecal transplants and regained the ability to walk without a cane. He sent me a video, and I have that video on my website. This is a real person who underwent this procedure.

I just took it to the nth degree. The question was how do we relate the gut to the brain? Now we’ve realized how intimately involved brain health and brain dynamics are with respect to things that are going on in the intestines. It’s a very empowering time.

Guy:Yeah, that’s huge. Regarding gut health, and let’s say somebody is listening to this and they’re relatively healthy and they’re going about their day, but they might be curious to know if their gut integrity is good or isn’t. Are there telltale signs that your gut might not be quite right?

David:Absolutely. As a matter of fact, if you turn to page 17 in Brain Maker, I have a list of over 20 questions that you can ask yourself to determine if in fact you are at risk for having a disturbance of your gut bacteria. There are laboratory studies available of course, but these questions are things like were you born be C-section? Did you have your tonsils out as a child? Do you take antibiotics fairly frequently? Are you taking non-steroid anti-inflammatory drugs for inflammation? Are you on an acid blocking drug? Do you have an inflammatory condition of your bowel? Are you suffering from depression? Are you more than 20 pounds overweight?

The reason these questions actually have traction when it comes to their inference with reference to the gut is because these are situations which really point a finger at disturbance of the gut bacteria. I open the book with those questions [00:22:00] because many people are going to answer a positive on multiple parameters and then I indicate to them that that’s not uncommon, but the rest of the book, the rest of the 80,000 words is all about, okay, we’ve all made mistakes in our lives. We all have taken antibiotics. Many of our parents had our ear tubes put in or we were born by C-section or who knows what? The important empowering part about the rest of that book, Brain Maker, is, okay, we messed up. How do you fix it?

That’s what I really spend a lot of time doing in that book, and that is talking about those foods that need to come off the table, those foods that you need to put on the table, fermented foods, for example, that are rich in good bacteria: foods like kimchi and cultured yogurt and fermented vegetables, sauerkraut, for example. How do you choose a good probiotic supplement? What about prebiotics? What about this type of fiber that we consume that actually nurtures the good gut bacteria within us? That’s contained in various foods like jicama, Mexican yam, Jerusalem artichoke, asparagus, garlic, onions, leeks, dandelion greens, etc. These are foods that are really rich in a specific type of fiber that then goes ahead and amplifies the growth of the good bacteria in your gut.

I really wanted to write that book in a very empowering way for all of us living in western cultures where we’ve messed up. The evidence is really quite clear when you look at the microbiome, at the gut bacteria in western cultures and compare what those bacteria look like with more agrarian or more rural cultures, less developed countries.

Stuart:We’ve gone to page 17 and we’ve filled out the checklist and now we’re concerned. How can we test [00:24:00] the diversity or the quality of our gut bacteria?

David:That’s a very good question. There are tests that are available and they are improving year by year, and you can have them done. I’m not sure what you have available to yourselves in Australia, but there are several companies that make those tests available here. The real issue though is I don’t think we yet know specifically what a healthy microbiome should look like. We know the broad strokes. We know that there are ratios between two of the larger groups of organisms called Firmicutes and Bacteroidete that tend to be associated with things like diabetes and obesity, etc. We really don’t know what it means to have a good microbiome.

available in the USA

usa shop – click here

One thing that’s really quite clear is that one of the best attributes for your microbiome is diversity. When you look at rural African population microbiome compared to westernized microbiome, the main thing that really jumps out at you is the lack of diversity in our type of microbiome, the lack of parasites, the lack of a large array of different organisms. You may have raised your eyebrows when I said a lack of parasites, but it turns out that we have lived quite comfortably with a wide array of parasites throughout our existence on this planet.

There is something called the old friend hypothesis, which means that we’ve had these bugs inside of us for a long time and not only have we developed tolerance to things like parasites, but we’ve actually been able to work with them and live with them in such a way that parasites and various worrisome bacteria actually contribute to our health. When we sterilize the gut with over-usage of [00:26:00] antibiotics, for example, we set the stage for some significant imbalances in terms of our metabolism. As we sterilize the gut with antibiotics, we favor the overgrowth of bacteria, for example, that can make us fat.

Why do you think it is since the 1950s we’ve been feeding cattle with antibiotics? Because it changes their gut bacteria. It makes them fat. Farmers who raise those animals make more money because the animals are bigger and they’re selling them by the pound.

Guy:Another question popped in. I don’t know if it’s a stupid question or not. Do you think we’ve become too hygienic as well? If we shower …

David:No question. That is called the hygiene hypothesis. I think that it really has been validated. That was first proposed in 1986 when it got its name. It holds that our obsession with hygiene … I paraphrase a little bit … Our overdoing with hygiene, the sterilization of the human body and all that’s within it, has really paved the way for us to have so much allergic disease, autoimmune diseases, what are called atopic diseases, skin-related issues.

We understand, for example, that autism is an inflammatory condition and really correlates quite nicely with changes in the gut bacteria. There’s an absolute signature or fingerprint of the gut bacteria that correlates with autism. Now there are even researchers in Canada, Dr. Derrick MacFabe is one … I’ve interviewed him … who correlate these changes in bacterial organisms in the gut of autistic children with changes in certain chemicals that have a very important role to play in terms of how the brain works.

This is the hygiene hypothesis. It’s time that we let our kids get dirty and stop washing their hands every time they walk down the [00:28:00] aisle in the grocery store and recognize that we’ve lived in an environment that’s exposed us to these organisms for two million years. It has a lot of merit, the hygiene hypothesis.

Guy:Sorry, Stuart. Another question that did pop in there at the same time.

David:Take your time.

Guy:Stress, worry and anxiety because you feel that in the gut when you’re … Have there been studies if that affects microbiome?

David:Without a doubt. I actually have written about these in Brain Maker. It goes both ways. We know that stress increases the adrenal gland’s production of a chemical called cortisol. Cortisol ultimately begins in the brain. When the brain experiences stress and the hypothalamic-pituitary axis is turned on and that stimulates the adrenal glands from make cortisol. Cortisol does several important things. It is one of our hormones that allows us to be more adaptable momentarily to stress but the downsides of cortisol are many. It increases the leakiness of the gut, and therefore increases the level of inflammation in the body. It actually changes the gut bacteria and allows overgrowth of certain organisms, some of which are not actually even bacteria but even yeast. In addition, cortisol plays back and has a very detrimental role on the brain’s memory center.

By the same token, we know that gut-related issues are front and center now in looking at things like depression. We now understand, for example, that depression is a disease characterized by higher levels of inflammatory markers specifically coming from the gut. Think about that. There is a chemical called LPS or lipopolysaccharide. [00:30:00] That chemical is only found normally in the gut to any significant degree. It is actually part of the cell wall of what are called gram-negative bacteria that live in the gut. When the gut is permeable, then that LPS makes its way out of the gut and you can measure it in the bloodstream.

There’s a very profound correlation between elevation of LPS and major depression. We see this correlation with major depression and gut leakiness and gut inflammation, and it really starts to make a lot of sense when we see such common events of depression in individuals with inflammatory bowel disease like ulcerative colitis and Crohn’s.

Stuart:Back to the balance of the microbiome so gut bacteria. What three culprits, what would be your top three culprits that really upset the balance?

David:Number one would be antibiotics. We are so aggressively using antibiotics in western cultures. I think every major medical journal is really calling our attention to that. The World Health Organization ranks antibiotics among the top three major health threats to the world health of this decade. Antibiotics change the gut bacteria. They change the way that bacteria respond to antibiotics, in the future making it more likely that we’ll have antibiotic resistance, making it more difficult to treat bacterial infections when they should be treated. I think that we really have just begun to understand the devastating role of antibiotics in terms of changing the gut bacteria. The over-usage of antibiotics in children has been associated with their increased risk of things like type 1 diabetes, asthma, [00:32:00] allergic diseases.

You asked for three. The other big player I think would be Cesarean section. C-sections are depriving children of their initial microbiome because understand that when you’re born through the birth canal, right at that moment, you are being inoculated with bacteria, bacteria that then serve as the focal point for your first microbiome. When you bypass that experience, you are born basically with the microbiome that’s made of whatever bacteria happen to be on the surgeon’s hands or in the operating room at that time. Interestingly enough, children born by C-section who don’t have that right microbiome have a dramatically increased risk for type 1 diabetes, celiac disease, autism, ADHD and even becoming obese when they become adults.

We’re just beginning to understand really what an important event that is, and that is when you’re born that you receive genetic information from your mother that is what we call horizontally transferred as opposed to the vertical transfer from mom and dad in terms of their genome. Understand that you’re not just getting the bacteria but you’re getting the bacterial DNA. When you get your arms around the idea that 99% of the DNA in your body is bacteria contained in your microbiome, then the whole process of being born through the birth canal really takes on a very, very new meaning, doesn’t it?

Stuart:It does. It’s massive.

Guy:The thing, again, they almost can be beyond our control as well. Like you mentioned, it could have been given antibiotics as a kid and C-section. I just want to make a point that when you start to repair these things, [00:34:00] it’s not a short-term fix, I’m guessing, that it takes time to repair the gut. If somebody is listening …

David:In our practice, we see improvements happening very quickly. We often see people get improvements in as little as a couple of weeks, especially children. They seem to turn around so quickly. The truth of the matter is that we now see literature that indicates that antibiotics, each time you take them, change your gut bacteria permanently. There may not be a total reversal that’s possible based upon some of our lifestyle choices. That said, we are now seeing some really impressive results from what’s called fecal transplantation where you put in to the gut healthy bacteria from a healthy individual.

One researcher, Dr. Max Nieuwdorp in Amsterdam has recently presented his treatment of 250 type 2 diabetics, giving them fecal transplant, and he basically reversed their diabetes by changing their gut bacteria. It’s pretty profound.

Guy:That’s incredible.

Stuart:It’s quite a hot topic over here, fecal transplants. They ran a story a few weeks ago of a chap who was suffering from an autoimmune disease and he first went out of country and received the fecal transplant and his improvements were off the scale, but he put on huge amounts of weight. He was a skinny guy.

David:It’s not the first time it’s happened. Actually, the main use of fecal transplantation is for the treatment of a bacterial infection called Clostridium difficile or C. diff. Here in America, that’s a disease situation that affects 500,000 American [00:36:00] every year and kills 30,000. The antibiotic cocktails that are used for C. diff. are about 26% to 28% effective. Fecal transplantation is about 96% effective. There was recently a publication of a woman with C. diff. and she elected to undergo fecal transplantation and chose her daughter as the donor. Unfortunately, her daughter was very big. Immediately following the fecal transplantation, this woman gained an enormous amount of weight. I think something in the neighborhood of 40 pounds very quickly.

You’re right. It calls to our attention the work by Dr. Jeffrey Gordon here in the states who has demonstrated in laboratory animals that when you take human fecal material from an obese person and transplant that into a healthy laboratory animal, that animal suddenly gets fat even though you didn’t change its food. We’re beginning to understand the very important role of the gut microbiome in terms of regulating our metabolism, in terms of our extraction of calories from the food that we eat.

So many people tell me, you know, Doc, I am so careful with what I eat and I just can’t lose weight. The reason is because through their years of eating improperly, of having antibiotics, etc., they’ve created a microbiome that is really very adept at extracting calories from food. One of the biggest culprits, for example, is sugar. Sugar will dramatically change the microbiome. What do people do? They begin drinking sugarless, artificially sweetened beverages. It turns out that the weight gain from artificially sweetened beverages is profound and in fact, the risk of type 2 diabetes is much higher in people consuming artificially sweetened drinks than those who drink sugar sweetened drinks.

I’m not arguing in favor of drinking [00:38:00] sugar sweetened beverages. I’m simply saying that there’s no free ride here. What researchers in Israel just published was the explanation. The explanation as you would expect is that artificial sweeteners dramatically change the microbiome. They set up a situation of higher levels of certain bacteria that will extract more calories and will also help code for inflammation. There’s no free ride. You’ve got to eat right. You’ve got to get back to eating the types of foods that will nurture a good microbiome.

Guy:Do you think the local doctor or GP is going to start looking at microbiome in the near future? Because there’s only an antibiotic that gets prescribed when you go there, you’re not feeling well or you get a cut …

David:No, I don’t think so.

Guy:You don’t think so?

David:No. I wish it were. I wish that were the case. Next month, I’m chairing an international symposium on the microbiome with leaders in the field from all over the world, well-respected individuals. The people who are going to attend are really a very few group … a small group … It’s be a big group, but these are people who are really highly motivated to stay ahead of trends, and by and large, this is going to take a long time to filter down to general medicine. It just isn’t going to happen any time soon.

Guy:Proactive approach always seems to be the way.

David:You got it.

Stuart:Say I wanted to be a bit proactive right now and I’m going to jot down to the chemist and think, right, I’m going to ask them for their top pre- or probiotics. Is it a waste of time?

David:No, I don’t think so, especially as it relates to prebiotics. You can’t go wrong by increasing your consumption of fiber, but prebiotic is a special type of fiber that in fact nurtures the gut bacteria. [00:40:00] You can go to your chemist and in fact, they may very well sell you a wonderful prebiotic that’s made from, for example, Acacia gum or pectin or something like that. There happen to be some pretty darn good probiotics on the market as well. I think there are certain things that you have to look for. I’ve written about them in my book. There are certain species I think that are well-studied and there are five specific species that I talk about in the book like Lactobacillus plantarum, Bifidobacterium longum, Lactobacillus brevis, etc.

The point is, hey, we have more than 10,000 different species living within us, so it’s hard to say what’s best. We do know that some of these species have been aggressively studied and do good things in the gut with research now coming out indicating that interventional studies, in other words where they give certain bacteria to people, there are changes that are measurable. Let me tell you about one interesting study that was just published.

A group of 75 children were given a specific probiotic for the first six months of their life; it’s called Lactobacillus rhamnosus. They followed these kids for the next 13 years. What they found was that the children who had received the probiotic, half the group, none of them developed either ADHD or a form of autism. Whereas the group that did not receive the probiotic, there was a rate of autism or ADHD of about 14.2%. What does it say? It says that balancing the gut helps do good things. This study took 13 years to complete, maybe another year or two to publish, but we’re getting to the point where we’re seeing interventional trials of specific organisms having positive effects [00:42:00] on humans. I think that’s what the future is going to open up with. I think we’re going to see much more of that.

Guy:Definitely. Even from us, we’ve been involved in the health industry for quite some time and we’ve seen microbiome, gut health, more and more information is coming out.

David:Yes, you are. It’s time. It’s really going to be very, very empowering.

Guy:Yeah, it’s become a hot topic. Look, I’m aware of the time, David. We have a couple of questions that we ask everyone on the show that they can be non-nutrition-related, anything.

David:Is this the bonus round?

Guy:This is the bonus round, man.

Stuart:I just wanted to pop in, Guy, just before you hit those last ones. I was interested, David, as to do you have a tailored personal daily routine specifically to nurture your microbiome?

David:Yes. It’s what works for me. I’m super careful about what I eat. The truth of the matter is I am at risk for Alzheimer’s. My dad passed away about two months ago with Alzheimer’s so I know I’m at risk. Probably one of the most important nutritional things I do is exercise. It’s nutrition for the soul. I guess I have a little leeway there. It’s really good for the microbiome as well. It really helps protect the ability of that LPS from damaging … ultimately leading to damage to the brain. Exercise actually increases the growth of new brain cells through something called BDNF. My dad is very low in carbohydrate, extremely low in sugar. I use a lot of prebiotic fiber, 15, 20 grams a day. I take a strong probiotic, vitamin D, vitamin E, fish oil, a multivitamin, a B complex. You didn’t ask about supplements but I just toss that in for the heck of it.

I generally, for me, do well with only two meals a [00:44:00] day. I don’t yet know who wrote down that you have to have three meals a day or the world would come to an end, but somebody must have obviously. Because I like the fact that I haven’t eaten from dinner until I have either a later breakfast or an early lunch the next day. That sometimes can be as long as 12 to 15 hours of not eating. It works really well for me because as I wake up in the morning, my brain is sharp and I never really liked exercising with food in my belly. A lot of people have breakfast and go to the gym. Fine. It doesn’t work for me. I like to go to the gym on an empty stomach and then have lunch and then dinner.

Guy:Fantastic.

Stuart:That’s excellent. Does the type of exercise make any difference to the way you feel?

David:Well, sure it does. The type of exercise I really gravitate to is aerobic because as I talked about in Grain Brain, aerobic exercise is the type of exercise that actually will turn on the genes that will code for this BDNF chemical that will allow you to grow your brain cells. That’s what the studies at University of Pittsburgh have demonstrated. You really need to do aerobics. I do a lot of stretching and I lift weights as well. I think those are good for you, good for a person. I’m prone to back issues. I do a whole routine for my back. The one thing that it’s inviolate in terms of my routine is the aerobics part.

Stuart:Excellent.

Guy:Fantastic. I appreciate that. That’s awesome. Back to bonus round, have you read any books that have had a great impact on your life that you’d like to share?

David:I have. From a medical perspective, there’s a couple of good books by Gary Taubes called Good Calories, Bad Calories, and another one called Why We Get Fat: And What to Do About It. I would recommend the latter, Why We Get Fat: And What to Do About It [00:46:00] because it is so clear in terms of mechanisms that relate to sugar and weight gain and inflammation.

I’ve read Siddhartha by Hermann Hesse on a number of occasions. I think it has resonated with me on a personal level in terms of my life journey, one of the most perhaps influential books for me. Pardon me?

Guy:Fantastic. You’re not the first person to say that book as well.

David:In fact, I just looked at it earlier today. I love books. I don’t know if you could see [crosstalk 00:46:41]. A lot of people these days send me their books to review so I’ll write a comment on them. I’ve got this really great conduit of new books coming to me, two and three a day now, which is really great. I really am fortunate because I get to see a lot of books before they’re actually even published. I reviewed a book today from a Harvard researcher on what is it that makes us hungry and what to do about it, a really incredible book.

I recently reviewed a book by Dr. Frank Lipman talking about the 10 things to do to stay healthy. Really it was The 10 Things That Make Us Fat and Grow Old, is the title. It isn’t out yet, but I read that book this morning, a very, very powerful, clean-cut, straightforward information that’s totally in line with current science.

There’s another really good book I would encourage people to look at called The Disease Delusion, and it’s written by Dr. Jeffrey Bland. It really is an important book because it talks about where we are in terms of how medicine is practiced, how we look at patients and really paints a good picture in terms of what medicine could look like in the [00:48:00] future. I’d encourage your viewers to take a look at that book.

Stuart:Excellent.

Guy:Fantastic. We certainly encourage Brain Maker as well which [crosstalk 00:48:07].

David:Thank you. I appreciate it.

Guy:Last question: What’s the best piece of advice you’ve ever been given?

David:My dad used to say no matter how … As you go through life, my friend, let this be your goal. Keep your eye upon the donut and not upon the hole. It always worked for me.

Stuart:I like it.

David:There’s one other, I don’t know if it’s advice, but a statement that was made by Maurice Maeterlinck, a Belgian Nobel Laureate. I first read this when I was visiting a friend, Dr. Amar Bose. He’s the one who has Bose audio, the headphones and speakers. He took me to his laboratory in Massachusetts and I was very impressed, but then we went into his office and on his glass door was the following quote by Maurice Maeterlinck: At every crossway on the road that leads to the future, each progressive spirit is confronted by a thousand men appointed to defend the past. That always meant a lot to me because Dr. Bose really went against the system as he created his audio products. People said it couldn’t be done. You can’t cancel sound, on and on.

I really know what it’s like to be opposed by a thousand men appointed to defend the past because the stuff that we talk about is not status quo. It’s not what everyone is doing. I’m grateful for that. I think that it hopefully is ahead of the curve. Time will tell. We’ll see where we go. When maybe the three of us have a conversation in a couple of years, we’ll see where we are.

Guy:Yeah. Fantastic. We really appreciate it. For anyone listening to this who would like to get more of you, where would be the best place [00:50:00] to go online?

David:My website is drperlmutter.com. That’s D-R, Perlmutter, P-E-R-L-M-U-T-T-E-R, dot-com. Facebook I post every day. Oddly enough, David Perlmutter MD. My books are in Australia. They’re around the world so people can read my books if they like as well.

Stuart:Fantastic.

Guy:Yeah, fantastic. Greatly appreciate you coming on the show today and showing your knowledge and time with us and the listeners.

David:Sure. My pleasure. I sure appreciate it.

Guy:It was absolutely fantastic. Thank you.

Stuart:Thank you, David.

available in the USA

usa shop – click here

6 Surprising Reasons Why Fibre Is Vital In Your Daily Diet

surprising fibre facts

Jess: Two thousand years ago, Hippocrates already knew that “all disease begins in the gut”. Ahead of its time, this age-old knowledge rings true in many cases to this very day.

Digestion and food absorption is one of the most critical functions of our body; yet, we don’t think much of our digestive system when we plan out our diet and exercise. A lot of diseases can be prevented by maintaining a healthy digestive system. One important nutrient for digestive health is dietary fibre, which is categorised based on whether or not they can be dissolved in water, that is, soluble and insoluble fibre. Both soluble and insoluble fibre cannot be digested by the body, however, they play significant roles in maintaining our overall health.

1. Soluble Fibre Boosts Immunity and Prevents Inflammation

A weak immune system can beget inflammation. Chronic inflammation is now linked to a host of illnesses from obesity to cancer, but the good news is that fibre is a major killjoy for inflammation. People who constantly ate a fibre-rich diet tested low for CRP or C-reactive protein, an inflammation indicator. On the other hand, high blood levels of CRP may indicate that the body is in a constant state of inflammation and is therefore a potential victim of diseases such as arthritis, heart disease and diabetes.

2. Fibre Helps in Detoxification

The liver produces bile which breaks down fats, wastes and other toxins in our body. Soluble fibre binds tightly to bile in the intestine and holds together all the bad wastes like cholesterol, drugs and other toxins. Since fibre cannot be absorbed by the intestines, it passes out of our bowels together with the bound toxins. Without adequate fibre to help reduce toxic buildup, the bile can get increasingly contaminated, leading to problems like cholesterol piling, gallstones and inflammation. You can read more on detoxing correctly here.

3. Fibre Helps Manage Weight

When soluble fibre dissolves in water, it turns into a gel-like substance which adds bulk to food. This helps slow down digestion and gives you a full or satiated feeling even when eating in smaller portions. Moreover, it helps flush out the sugars and starches in your intestines, there by decreasing the amount of unhealthy waste material in the body. All these, in effect, helps with weight management.

4. Reduced Risks of First Stroke

A study has found that a high-fibre diet is associated with reduced risks of first-time stroke. People who are consuming at least 25 grams of total dietary fibre daily are less likely to experience having stroke than those with low fibre intake. In addition, increasing your total dietary fibre intake by 7 grams can reduce your risk for first-time stroke by 7 percent.

5. Fibre May Control or Prevent Diabetes

Diabetes is an alarming condition in which the body loses adequate control over the volume of blood glucose, causing this to rise to dangerous levels. Fibre’s bulk and indigestibility slow down the digestion and absorption of carbohydrates consequently helping to regulate blood sugar levels, an intrinsic part of preventing or managing diabetes.

6. How Much Fibre Do We Need and Where to Get it From?

Most of us are engrossed with the amount of saturated fats, refined carbs, sugar and calories impacting our weight and cardiovascular health (which is fantastic effort, don’t get me wrong); but we tend to remain oblivious to how much fibre we are actually getting. On the average, Australians consume about 18-25 grams of fibre in a day – not enough to keep us in the pink of health. Experts recommend that we should be eating our fill of 30-40 grams daily to really help keep our digestive system in shape. In most cases, to meet the recommended fibre intake, all it takes is to increase your fruit or vegetable consumption by 2 portions every day.

Excellent sources of dietary fibre include cauliflower, broccoli, spinach, chia seeds, flaxseeds, green beans, almonds, walnuts and 180 Natural Protein Superfood. Most fruits and vegetables, in fact, contain both soluble and insoluble fibre.

Conclusion

Fibre matters a lot more than what we care to give it credit for. A happy digestive system could very well mean an overall happy, healthy body. Let’s not neglect fibre but give it a vital place in our daily diets.

jess-lorekJess Lorek is an architect, a wedding photographer, health enthusiast and blogger. Having experienced the adverse effects of taking strong antibiotics to treat her digestive problem, she was inspired to write about proper nutrition and personal wellness to share with others the importance of keeping the mind and body fit, active and healthy.

Read more of Jess’s posts here or connect with Jess here.

Get more Fibre in your diet with 180 superfood

References:

http://www.sciencedaily.com/releases/2010/03/100302171531.htm

https://experiencelife.com/article/fiber-why-it-matters-more-than-you-think/

http://stroke.ahajournals.org/content/early/2013/03/27/STROKEAHA.111.000151.abstract