Angela: No doubt about it, kombucha is a fantastic alternative to sugar loaded fizzy drinks for the whole family. I was gifted a scoby (looks like a slimy giant mushroom) a few months ago to start brewing my own kombucha. I was super excited. I had no idea it would be so easy. I picked up my scoby ready to start and carried it home like a prize cow…
What is Kombucha?
What is Kombucha I hear you say! It’s a fizzy and fermented cold tea historically drunk in China, Russia and Germany. It’s made by feeding a scoby (symbiotic culture of bacteria and yeast) sugar and caffeine which produces a fermented tea drink. The drink contains B vitamins and loads of bacteria and yeast which promotes good gut health by balancing gut flora. Our gut flora is so important. 70% of our immune system is housed in our gut, so an important one to nurture. It’s easy to make and tastes awesome, a bit like ginger beer (slightly sweet and vinegary).
Why is it Good for You?
There are no conclusive studies confirming the health benefits of Kombucha. A research conducted in Russia at the beginning of the century and testimonials indicate that Kombucha can:
Improve resistance against cancer
Prevent cardiovascular diseases
Promote digestive functions
Stimulate the immune system
Reduce inflammatory problems
I find it really good for sugar cravings. A glass of the goodness makes them go away.
Things to Note
There have been reports of adverse effects, such as stomach upset, infections and allergic reactions. I think this comes down to home brewed kombucha. If making it at home, be sure they are under sterile conditions. Also always use a glass jar, not ceramic pots as the acid in the tea may leach lead from the ceramic glaze. One study I read noted that if you have immunosuppression you should preferably consume controlled commercial Kombucha.
The 8 Simple Steps to Making Kombucha
These instructions are for a 4 litre jar:
1. Wash your hands (be sure there is no soap left on your hands)
2. Take the scoby out of the jar and place in a bowl, cover with a few cups of the liquid
3. With the rest of the liquid strain into glass jars/bottles, you can leave out of the fridge in airtight containers to become fizzier if you want, I usually leave out for one-to-two days for this reason
4. Sterilise the jar and make sure you rinse all the soap off
5. Place the jar into the sink (just in case it breaks with the boiling hot water), fill up the jar with boiling hot water leave enough room for the scoby and the liquid
6. Add 9 tea bags (normal black tea) and 3/4 cup sugar give it a good stir
7. After about 5- 10 mins take out the bags and once COOL or room temp place the scoby and liquid back in and cover with a breathable cloth
8. Leave for 7 days and repeat
Once brewed, you can add things like lemon and ginger to taste, but I like it as is.
Things to be aware of:
If your scoby becomes mouldy then you should throw it away.
The stringy dark strands are waste from the fermentation process.
If you see globules they are new scobies trying to form.
Kombucha is a great healthy alternative to fizzy drinks, good for your health, cheap and easy to make. If you are struggling to give up fizzy drinks give it ago. You can buy scoby’s on the internet, be gifted one or even cultivate one from a store bought bottle of kombucha.
Apple cider vinegar otherwise known as ACV has been used historically as a health tonic to treat wounds, diabetes, high fever, weight problems and much more. In fact Hippocrates, the “father of medicine” regularly used ACV as a cleansing and healing agent.
Natural Apple Cider Vinegar is made from fresh, crushed, organically grown apples that has been fermented in tanks. When mature, it contains a “web-like” substance called a “mother” which is made from the naturally occurring pectin and apple residue. This “mother” contains many minerals and enzymes that is often not present in processed vinegars.
There are many claims about the miraculous healing properties of ACV but very little science to back it up. The big players in ACV which drive a lot of the impressive actions are its acetic acid and phytochemical (antioxidant) content. While there is not a lot of solid research done on humans I still think it warrants space in your pantry and in your life.
Why ACV demands attention
Type 2 Diabetes: Apple cider vinegar added to meals has the ability to reduce the digestion of complex carbohydrates. Preventing at least some of the starch from being digested and raising your blood sugar levels. It is thought that it’s anti-glycemic and blood sugar favourable properties are due to its acetic acid content. Making ACV fabulous for prevention and treatment of type 2 diabetes. In fact the physiological effects of vinegar are similar to the drug commonly prescribed for treatment of Type 2 Diabetes, Metformin.
Cholesterol lowering effect: ACV improves heart health by lowering total cholesterol, triglycerides and the dangerous form of cholesterol, very low-density lipoproteins (VLDL) which is often linked to risk of heart attack.
Blood pressure: ACV is a valuable companion to those with high blood pressure as regular consumption has been shown to reduce the blood pressure in mice.
Weight loss: Apple cider vinegar has been used in weight loss protocols for many years. Studies have shown that consuming ACV before a meal reduces the need to overeat as it improves satiety, that sense of being full. It is also an amazing digestive aid and let’s not forget point 1 and it’s ability to support a healthy blood sugar balance.
Reflux, Heartburn and Digestion: Contrary to popular belief, acid reflux typically occurs from having too little stomach acid. ACV is a simple and effective way to improve the acid content of your stomach, reduce reflux symptoms and help you break down food better. It is also thought that drinking ACV before meals can improve your ability to absorb important minerals from the foods you eat.
Cancer: Impaired digestion and bacterial and parasitic infections are common in cancer. It is therefore important to cleanse the digestive and excretory systems. While there is little research on the use of ACV in cancer, ACV is a valuable food to include because of it’s “sanitising” effect on the gut and it’s overall effect on all body systems.
How you can get your ACV fix daily
As a digestive health drink; especially if constipated or have reflux. Dilute 1 tbsp in 200ml of warm or room temperature water and have daily or take 1 tbsp 10-20 minutes before meals.
In salad dressings with healthy oils, herbs, spices, pepper and pink Himalayan rock salt.
In sauces, mustards and dips. Homemade Dijon mustard and Coriander sauce.
To help ferment gut loving vegetables such as sauerkraut.
To tenderise beef, lamb, chicken and other meat in slow cooking.
In bone broths to leech all of the amazing, gut loving minerals out of the bones.
Word of warning
Always dilute ACV in water or fresh juice before consuming. ACV is highly acidic so having it pure and undiluted can damage the enamel of your teeth, throat and tissues in your mouth.
One isolated study has shown that long-term excessive use could lower potassium levels and bone density.
Not all ACV’S are the same
Look for raw, organic, unfiltered, unpasteurised ACV which contains the “mother”. This ensures that it still has the beneficial probiotics, minerals and enzymes. Ideally the ACV should look cloudy. My favourite brands are Braggs and Honest to Goodness. By now you would have established that I am a HUGE fan of the humble ACV. It will continue to have a place on my shelf, an entire 5 litre shrine in fact. I recommend ACV to patients and use ACV daily, wherever I would normal vinegar and as a digestive aid to cut through sluggish bowel movements. I am more than happy to continue the legacy of Hippocrates and use this exceptional liquid medicinally. I just hope that more studies are carried out on ACV to give it the credit it so rightfully deserves.
Try This Daily Gut Nourishing Maintenace
It’s as easy as this:
- 1/2 a lemon
- 1/2 a tea spoon of 180nutrition Pure L-Glutamine
- 1 table spoon of apple cider vinegar (we like Bragg Apple Cider Vinegar)
- Glass of water
Simply mix it all together and drink once a day on an empty stomach first thing in the morning, or 1/2 hour before meals.
This article is brought to you by Lynda Griparic. She is a qualified Naturopath, Nutritionist, Writer and Speaker with over 14 years of experience in the health industry. Lynda specialises in gut health and weight loss. She has extensive experience in running healthy, effective and sustainable weight loss programs and has expertise in investigating and treating the underlying causes of weight gain, metabolic problems and gut disturbance. You can connect with Lynda here.
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.
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:
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
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: 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.
Watch the full interview below or listen to the full episode on your iPhone HERE.
They say you learn something new everyday, well we certainly did with todays guest! If you or anyone you know are struggling with symptoms like IBS, food allergies and intolerances, acid reflux, migraines, hives, insomnia, chronic fatigue (the list goes on!)… then looking into and understanding histamine intolerance is well worth your time.
Ex-CNN/BBC journalist shares with us how she heals her chronic inflammatory condition.
We have another awesome guest for you in store today and her name is Yasmina Ykelenstam. She’s an ex-journalist with over 10 years research and international news production experience for people such as 60 Minutes, CNN and the BBC, so she knows how important it is to get her facts straight!
In 2008, after 20 years of being misdiagnosed with everything under the sun, she was forced to quit a career of a lifetime after seeing over 68 doctors. In 2010 she was finally diagnosed with histamine intolerance. Yasmina then embarks on a mission to get to the bottom of it all with the help of nutrition, lifestyle, meditation and a different approach to exercise… Prepare to be inspired!
Full Interview: Histamine, Food Allergies, Skin Care & Meditation
In This Episode:
From journalist to health advocate; her story
What is histamine & the role it plays
How to test for histamine intolerance [07:28]
Why fermented foods were not the best choice
The ‘Natures Cosmetics’ she uses for her skin
Why meditation has played a big part in her recovery
Guy:Hi this is Guy Lawrence of 180 Nutrition and welcome to today’s health session. We have another awesome guest for you in store today and her name is Yasmina Ykelenstam. She’s an ex-journalist with over 10 years research and international news production experience for people such as 60 Minutes, CNN and the BBC so she knows how important it is to get her facts straight which is a big one and she has an amazing story to share with us today.
In a nutshell, in 2008, after 20 years of being misdiagnosed with everything under the sun, she was forced to quit a career of a lifetime after seeing over 68 doctors she reckons. In 2010 she was finally diagnosed with histamine intolerance. If you’re unsure what histamine is don’t worry about it, I think it’s actually really relevant for everyone and we do explain there in the podcast today and Yasmina’s explanation is going to be much better than mine so hold for to that.
She goes into that, how she’s radically changed her nutrition and lifestyle, her exercise approach and started including meditation as well, which I will add and we do discuss all awesome topics and how she’s pulled her life around and is a great example of what a bit of determination can do and change and now she’s out there spreading the word as a low histamine chef and doing an awesome job of it and we were just very privileged and proud to have her on the podcast today and she was a lot of fun, she was great, superly down to earth. Superly, could I say that word? Anyway I’ll stay with it. Top girl, great to have her and you will get a lot out of it to enjoy. Of course any feedback please send us back to email@example.com. You can go into our Facebook page, 180 Nutrition write on the wall. We generally get round to them all as [00:02:00] quick as possible.
This is the part where I’m going to ask for a review, I do it every episode and I probably will just leave it at that. If you enjoy the podcast leave us a review on iTunes and they really are appreciated. Anyway, let’s go over to Yasmina and the low histamine chef, enjoy. Okay, let’s go for it.
Hi this is Guy Lawrence, I’m joined with Stewart Cook, hi Stu.
Guy:Our fantastic guest today is Yasmina Ykelenstam. Did I pronounce that correct?
Guy:Ykelestam and I even practiced it before the show as well oh God, hopeless. Thank you so much for coming on the show today Yasmina. We’ve got some amazing topics to cover, but more importantly could you share your absolutely fascinating story with us as well and our listeners because it think it’s just fantastic.
Yasmina:I’ve been sick most of my life, on and off, with strange symptoms, allergy-like flues that weren’t flues, IBS, hives those kind of things. Then it really intensified when I was a journalist working in war zones in Iraq and Lebanon and eventually it got so bad that I had to quit my job and I had to find a career, a business that I could run from my bed basically which was I did some marketing and I used to pull on a shirt pretend I was sitting up in an office but really I’d be lying in my bed because I was so sick and nobody could tell me what it was.
Then finally I came across some woman in a … Not some woman, she’s a very good friend of mine, she’s also a blogger too and she told me it might be a histamine issue. I was in Bangkok at this point and I flew straight from Bangkok via New York, all the way to London and I got a diagnosis of something called histamine intolerance which I will get into in a minute and then it was I was then re-diagnosed with something called mast cell [00:04:00] activation. It’s not really clear, I seem to have both or maybe they are kind of the same thing but in any case it all worked out in the end and I’m feeling much better.
Guy:How long ago was that Yasmina?
Yasmina:The first was in 2010 and then the second diagnosis was in 2013.
Stu:There you go.
Stu:For everybody out there so for our listeners who are unfamiliar with histamine, now in my very limited knowledge I’m thinking it’s the kind of reactions that I used to get when I had high fever as a child, with stuffy, itchy, watery eyes and I just want to … Could you just touch on the role of histamine, what it is, what it does to the body?
Yasmina:That’s basically it. Histamine, we are used to hearing about anti-histamines, most people have histamine reactions. Histamine is an inflammatory molecule that lives in mast cells which are part of our white blood cell system. But it’s also found in foods. Histamine’s job is if there is some healing that needs to be done, the mast cells break open and histamine and other inflammatory mediators go to the site of the infection and begin the healing process. But as I said, it’s also found in foods, but also, histamine’s role is diverse in the body. As I said, it’s an important player in the healing process, it’s a neurotransmitter which affects serotonin and dopamine, it plays a role in our metabolism in weight gain and weight loss, it’s part of the digestive process and it also helps set the circadian rhythm so our wakefulness cycle and it’s now been shown to be involved in narcolepsy.
Guy:Wow. What would the symptoms be of histamine intolerance? Everything? [00:06:00].
Yasmina:Pretty much everything which is why it takes an average, I’m going to use mast cell activation as an example here but it takes up to a decade or rather an average of a decade for the average woman to be diagnosed with mast cell activation which is related to histamine intolerance. A decade because the symptoms are so incredibly diverse and they rotate, and they migrate from different parts of the body as different clusters of mast cells become activated and depending on diet, which part of the world you live in.
In any case, here are some common symptoms, there are literally dozens of symptoms. I had 55 symptoms that were directly attributable to histamine intolerance or mast cell activation. Here are a couple of them otherwise we’ll be here all night. There’s IBS, acid reflux, food intolerance-like issues, migraines, hives, insomnia, blurry vision, palpitations, chronic fatigue, intolerances to extremes in temperature, and inability to fly in planes because of the vibration and changes in pressure, food allergy-like symptoms and in the extreme, idiopathic anti-epileptic shock, idiopathic meaning we don’t know why.
Stu:Okay, well, given that very varied and almost crazy list of symptoms, how can we test for it?
Yasmina:With difficulty, the first step is finding someone who believes you and on my website, there’s a post which you can print off medical studies and take them to a doctor with you but I’ll tell you how to get there later. I’ll start will histamine intolerance. Histamine intolerance is generally diagnosed by a high blood plasma which is the overall [00:08:00] amount of histamine in your blood. A result of a low di-amine oxidase enzyme in the body. Di-amine oxidase is one of 2 histamine lowering enzymes, it’s also known as DAO. The other is HNMT but that right now can only be tested for in your genetic profile and some people say that the only definite way to diagnose this is by having a decrease in symptoms when going on a 4 week histamine elimination diet.
Some people, a lot of people walk away with a false negative from the testing for this because there’s many causes for histamine issues, you don’t have to have low DAO and your plasma histamine can be low one day and very high the next depending on your stress levels, what you’ve been eating, all that kind of stuff. Generally I would say, look for allergy-like symptoms with negative allergy tests and by these I mean IGE testing rather than IGG which is the food sensitivity testing.
As I said, plasma histamine fluctuates so it’s a little difficult. Also there is the issue that you can have a relatively normal histamine level but if your other inflammatory mediators are elevated, such as prostaglandin, interleukins, leukotrienes, that kind of thing, the other inflammatory mediators that are also housed in the mast cells along with the histamine, they can potentiate whatever level there is of histamine. If there is already some kind of inflammation going on, let’s say the histamine is normal, prostaglandins can enhance the effects of any histamine that’s being released in the body. Plus if you have excess leukotrines, that then enhances the prostaglandins and the histamines.
Just testing for plasma histamine is not very [00:10:00] reliable. For mast cell activation syndrome, it’s urinary test of n-methyl histamine. It’s a 24-hour test so you get an idea of the level throughout the day. It’s the prostaglandins, the other inflammatory mediators I just mediators that I just mentioned, and then something that’s also very important in my view is I’m finding more and more people are having a problem with something called oxalic acid which is found in plants. It’s a plant defense mechanism and it can cause major inflammation in people who are already dealing with some kind of inflammation.
It’s found in kale, almond, celery, zucchini, for example. What happens is when we get sick, we try and get really, really healthy and so a lot of what we do is we eat high histamine foods, by accident the avocados, the tomatoes, the pineapples, because we’re told all these are great for us and lots of nuts and all of that, they’re also high histamine, then we are adding lots of oxalic acid into the mix with the kale, the almonds, all of these wonderful plant foods. If there is an existing inflammation issue, these can temporarily aggravate the issue. I’m not saying don’t eat these foods, these are all the foods that I eat, but it’s good to be aware of it.
Guy:Wow. There’s a couple of things that spring into mind, the first thing is I’m going to have to listen to that again once I get off this conversation to make sure I fully understand what you just said. But on top of that, where would you start? Because you’re naming foods that people assume are healthy so unless you get the diagnosis correct, you could be continually triggering this inflammational problem off from the get-go without even realizing it.
Stu:Another point is well, I’m thinking Yasmina from a bloke’s perspective, my blokey way to fix that would be to run down to the chemist, get some Claritin, take a swig of [00:12:00] Claritin and see what happens. Does that fix it? That kind of … Well, maybe it’s a histamine problem if Claritin works.
Yasmina:You know, funnily enough that was my ex-boyfriend’s logic which was just take a few fistfuls of antihistamines and if it works it works. By this point I was already on a few antihistamines a day. He said, “Well how come that’s not working for you? This obviously isn’t it.” Poor thing was just used to hearing me talking about different theories about what was wrong with me and he had just had enough. He’s just like, this girl is just a hypochondriac. Which is why most of us get sent to psychiatrists actually because we’re told it’s psychosomatic.
The antihistamine issue, that’s a very good point, but there are actually 4 histamine receptors in the body. Claritin, for example, and most antihistamines work on the H1 receptor which to really oversimplify things means the respiratory system. You have a fever, you get [sniffly 00:13:00], you can’t really breathe, they give you an H1 blocker and that dries up your nose and it blocks that histamine receptor. But there’s the other 3 histamine receptors.
The H2 receptor is, again, oversimplifying, is to do with the digestive system. If you have a person who’s suffering mostly from digestive issues, they don’t really know and if they go to a doctor who doesn’t specialize in mast cell issues, they might be told, well take an H1 blocker and your symptoms should dissipate but the fact is if it’s digestive issues, an H1 blocker isn’t going to do anything.
Then there’s the added problem that a number of the doctors I’ve spoken with including Dr. Janice Joneja who is a pioneering immunology researcher who was one of the first people to research histamine issues, a concern with antihistamines is that throwing the histamine receptors out of whack can cause more histamine release into [00:14:00] the body basically. First of all you have the rebound effect which is when the antihistamine wears off, the body produces more histamine to make up for the shortfall. There’s lots of different reasons that that might not necessarily work.
That is also an issue with the histamine elimination diet by the way. A lot of people feel better after 4 weeks, myself included, and then they think, well, I’m just going to stay on it because I feel better. Then what happens is, you just keep losing foods, and losing foods, and losing foods and you’re even reacting to the low histamine foods and you’re like, oh my god, I’m just so histamine sensitive that I literally, I cannot be in a room with any histamine. Well no, the fact is your body keeps producing more and more … This is one of the theories that your body produces more histamine because you need the histamine for so many essential functions in the body and I keep trying to share with people that histamine is a good thing, it’s our friend, we just don’t want too much of it so we need to be careful, we need to find ways to balance the histamine.
Stu:If I was completely distraught and in a very similar place to where you were and said to you, just tell me one thing. What do I do right now? What one thing can I do right now? What would you advise?
Stu:Right, because we do have another question about mental stress as a trigger so [crosstalk 00:15:28].
Guy:I’ve got a question for you off the back of that. Why do you think you got if from the first place? From what?
Yasmina:There’s many different theories as to why people develop histamine issues. One is genetics, they are finding people with mast cell activation … I keep referring back to mast cell activation because we have research on that. unfortunately histamine intolerance is being treated by nutritionists and holistic practitioners … I’m not [00:16:00] saying that this is not a valid way of dealing with it, I’m saying that these people don’t normally release medical studies so we don’t have anything concrete to go by. I’m a big believer in holistic methods of treatment, just I would like the research to be able to talk to it about people. Oh no, I’ve just lost my train of thought. I did say I woke up very early today.
Guy:It’s very late over there in Paris too. That’s cool. Because I’m jumping around [crosstalk 00:16:33].
Stu:We’re on the topic of meditation and how you first thought that you came to … Where the histamine came from in the first place for you.
Yasmina:Right. We have the genetic aspect which is that in mast cell activation studies they are finding that people who have high inflammatory mediators, it runs in the families. This would apply to histamine intolerance as well, one would assume. Then there’s exposure to pesticides, to chemicals, there is viral infections. For example there’s a theory that you could have some sort of childhood virus and your immune system, once it’s dealt with, remains hyper activated. The immune system just stays in overdrive believing that there’s something to continually be dealing with but in some cases that could be true, some people have childhood viruses that remain in adult years but it remains dormant in the body unless there’s some sort of major health event in which case it can reactive.
Food poisoning has been said to potentially trigger it. Serve cases of food poisoning and serve illness of some kind, operations, that kind of thing, again the immune system remaining in overdrive [00:18:00] and trauma. I was listening to a very interesting talk by a doctor, I believe it was Milner and he was saying that the majority of his patients, they came to him and they say, I don’t know, I was so healthy, everything was going totally right, and then suddenly this traumatic event happened in my life, a car accident, a husband dying, a child dying, some sort of personal incident, and that is what triggers the mast cell or the histamine activation, which is not an uncommon thing.
There’s a great book called The Last Best cure in which the author who is a science journalist herself, she shares a questionnaire developed by a medical company in the States that can actually predict how likely you are to develop an immune system dysfunction based on the level of trauma you have had in your life. When I read the book, I just thought, okay, I grew up during a war and I went to war as an adult 3 wars. I haven’t really had really traumatic events like some people have. Some people have had really terrible, terrible things happening to them. But then I read the questionnaire, it was like, did you move once, more than once every 5 years before the age of 11? Did you ever hear your parents fighting in the next room? Did one of your pets die before you were the age of 8? I just thought, wow, I’m in trouble and I scored off the charts, off the charts.
Stu:To me when I heard what you did as a journalist, I thought, my god that’s stressful. For me personally, from an outsider looking in, I don’t know how stressful it was.
Yasmina:It was highly stressful and …
Guy:Just thinking about the sources of [00:20:00] histamine triggers as well. Outside of food, personal body care products, sun screens, all that kind of thing, would that fall into that category as well?
Yasmina:Yeah, absolutely. Bath products, even so called natural products like cocamidol betaine which I can never pronounce and the SLS which we now know are not so great for us, and various other products can cause immune system disruption that can affect the mast cells. When you consider that what we put on to our skin, I heard 60% of what we put onto our skin is absorbed into our bloodstream. That figure is contentious but it’s interesting to think. I had not really considered it before although it made complete sense.
But the good news is that when you consider that beauty products have lead in them which we thought was an urban myth but was then proven to be the case and there was a big expose on it in the New York Times, people had always told me, “No, no, no, it’s a myth, it’s a myth, it’s a myth.” It’s not a myth. When women are eating, I think it was 5 pounds of lipstick a year, it all adds up. The good news is that although there are things that can trigger us, there are other things that we can put on our skin that make us better such as moringa oil which is a natural anti anaphylactic and an antihistamine. There’s pomegranate seed oil which increases collagen production but is also an antihistamine. You have brands like Dr. Alkaitis, their product is so pure you can eat it. You can eat it. I have eaten their almond face cleanser just out of curiosity to say that I did.
There’s RMS beauty created by a woman who had multiple chemical sensitivity, she actually does the makeup for the Victoria Secret Angels, and she created this amazing range of beauty products with just the most incredible raw beauty products that treat the skin in an anti-inflammatory way and there is 100% pure which is … I don’t get anything for mentioning these things. I hope it’s okay, I just want to …
Guy:Go for it. Help people yeah.
Yasmina:Yes. 100% pure, it’s an American brand but you can buy it all over the world and their products are the cleanest I have found anywhere. Even though people write to me and they’re like, Oh so you use 100% pure but it has tomato in it. Well, when you compare a little bit of tomato or a little bit of strawberry in a face cream to phenol-exo-hetra-tetra-cyclne-adol, you know I’m just pulling from air. I know which my body triggers to more and it’s not a little bit of tomato or strawberry.
Guy:Yeah, right. To pull it back, with everything that can trigger histamine, which is incredible really when you think about it you’d be afraid to go out the door sometimes.
Yasmina:I used to be. I used to wear a mask. I was one of those weirdoes.
Guy:That’s amazing. With Steward then asking, what’s the one thing you can do right now and your answer was mediation, my question would be why probably because I sidetracked this conversation 10 minutes [crosstalk 00:23:28].
Yasmina:No worries. My life fell apart and interestingly I had my genetic profile read by somebody and I carefully chose someone because I didn’t want somebody who was sell me thousands of dollars of supplements. But I told him, look, I just want to know about the mast cell stuff, I don’t want to know about any other health issues and he says to me, “That’s very unusual, nobody’s ever told me that. You know, just ignore everything else, I just want to know about this.”
I said, “Well, you know, I, I am a high stress person, you know, [00:24:00] especially when it comes to my health and I really don’t want to know anything else because the likelihood is I’m, I’m just not going to be able to deal with it right now.” When we spoke, he started first of all by laughing at me, and I said, “What’s up?” He said, :I can now understand why you made that request. In your genetic profile, every possible gene relating to stress is in your genetic profile.” He said, “It’s my belief that you should be able to control your symptoms through stress release.”
Funnily enough about 2 years before that I had started meditation after reading this book The Last Best Cure. I was told that … I’ll come back to this later but I started meditating and I started noticing some positive changes, lots of positive changes. Then I reached the point where I thought I’m eating 5 foods, this is not working because I’m terrified of eating anything else. I came up with this really, really, crazy idea, I had been on a meditation retreat for a week and after years of restriction and misery, I ate everything I wanted on that mediation retreat. It was all vegan, it was all made from scratch there was no tofu, it was super, super healthy whole foods. I ate it all and I was fine and I just though, this is the key, this is the key. At the time, I just thought, right, this is how I’m going to get my life back. I’m done with sitting at home, I am done with not being social, I am done with thinking that my life is over…
I had made so much progress and happiness and feeling better about things but really was still stuck in this mindset of I’m never going to get better. There is only so much better I’m going to get and maybe I’ve already reached there. I read The Last Best Cure and she talked about [00:26:00] how meditation fights inflammation. I just thought, that’s when I went on the mediation retreat and after that, I came up with this idea that I could re-introduce foods as long as I stayed calm while I was reintroducing them.
I’m not suggesting anyone else try this, I don’t have any message to sell people on how to do this, talk to your doctor, your shaman, your whatever, your witch doctor but get a medical person on board. What I did was I did a risky thing, I took a bowl of strawberries and I had gone into anaphylactic shock from having 1 strawberry a few years earlier. My health was a lot better at this point. I was no longer fearful of going into regular anaphylactic shock. I have to say that I was much, much, better than I used to be.
I did a mediation, mindfulness mediation at the dinner table 15 minutes and then I started eating the strawberries one after the other, mindfully, really being in the moment, being in the experience. Just not allowing the fear and the dizziness and the anguish that accompanied every single meal in the last few years, I just let that all out. I experienced it and I saw it there in front of me and I made my peace with it. I actually said to myself, you know what? At this moment, I’m okay with letting go. Whatever happens, happens because I’m at peace. I haven’t experienced many moments like that since but it was an incredible moment and I just let go of the fear and I ate the bowl of strawberries and [inaudible 00:27:46]. That was [inaudible 00:27:48] for me.
Maybe I would have survived anyway, but the point is, I had set something in motion whereby I had told my brain and my body [00:28:00] that this was the key and my unwavering, unshatterable belief that this was going to heal me, was possibly a placebo effect but the fact is, if anyone can find that one belief, even if it’s the eating McDonald’s every day is going to heal you, it might work for a time anyway but there are more sensible ways to do it. Mine seems to have a lasting effect so far, nobody can predict the future but the point is the meditation has brought me peace and acceptance. It doesn’t mean that I’m not going to continue fighting for my life but for my recovering but I have made my peace with however it is that I wake up on any given day.
Stu:Well that is fantastic. Do you continue to eat strawberries today?
Yasmina:I do, I eat a lot worse that strawberries.
Stewart:No it sound like you certainly got a strategy that works for you. In terms of knowing where to start, there’s so much to do to try and get your head around what might be happening, what you could do. If I wanted to gravitate to perhaps some natural antihistamine foods, where would I start? What would be the best ingredients to choose?
Yasmina:That’s my personal choice is starting with those foods, so plentiful in nature. Really, I think if I had grown up in Lebanon where my mother is from where the food is just natural, you just literally just pluck it from the tree and put it on the table. My mother always commented, “When we used to go to Beirut, you never had any food issues.” She was right. That’s also because the diet was rich in these following foods.
What I have found to be my most powerful ally and that for many of my readers are bioflavonoids, quercetin, rutin [00:30:00] and luteolin. They are found in plants. They are what’s called mast cell stabilisers. There has been some amazing research by a doctor in the States, Dr. Theoharidis at Tufts. He’s funded by the National Institute of Health, he has over 300 studies on mast cells, mast cell activation and he found that these bioflavonoids, in particular, quercetin and luteolin, quercetin, the study was done on, is as powerful as the most commonly prescribed medication for stabilizing mast cells to prevent histamine release. But this is also applicable to people with histamine intolerance because quercetin acts as an antihistamine, so it works in preventing the mast cells from releasing histamine that’s in the body already and it acts as an antihistamine so when we eat dietary histamine, it doesn’t bind to the receptor in the body. It doesn’t appear to have the same side effects as antihistamines.
In any case, you can find these bioflavonoids in fresh green herbs. I eat so many green herbs. People watch me cooking and they’re like, when do you stop putting, I don’t see you measuring anything? How do you measure the herbs? I say, when it tests like one more handful is going to make things taste funky then I stop. Fresh green herbs, things like sweet potato, butter nut, squash, broccoli, most brightly colored vegetables and greens. The thing is, it gets a little confusing because you’ll have a lot of articles that say things like pineapple is an antihistamine, tomatoes are antihistamines, well those foods are found on the high histamine food list. That’s’ because partially because different parts of the fruit or the food can have different properties. The leaf can have one property, but the fruit itself can have others. Is it the combination of other nutrients or the lack of nutrients or the sugar? Things like that.
Raspberries for example are on [00:32:00] list as high histamine but they’re also a good source of quercetin. People say, well, they have quercetin but there’s an … I look for foods that have these qualities. My first choice would be rather than eating tomato ketchup, which is a processed food and is also high histamine, I will have a bowlful of raspberries because they do have some quercetin, they are anti-inflammatory but they are slightly higher histamine than blue berries for example. As I said, severe histamine restriction is not a great idea. What I do is I try and balance things by including as much of these antihistamine foods as possible, to balance out the higher histamine foods that I eat.
Stewart:Would non-organic plants and vegetable be an issue? I’m thinking along the lines of pesticides because not all of us, me included, can afford to feed a family fully organic. It gets crazy. I really increase the amount of fruit, many veggies really, I eat lots of veggies but I’m thinking, I’m washing and scrubbing but I still think they’re loaded with pesticides and nasties.
Yasmina:Yeah, scrubbing them only does so much because it’s inside the food but yes. Pesticides would be an immune system trigger which would exacerbate the histamine or mast cell issues, but at the same time, yes, it is expensive. I try and eat as much as I can organic, there have been some studies that have show that quercetin levels may be higher in organic vegetable and in organic farming. I can’t remember the reason why and that was contentious also. That was just one study.
What [00:34:00] I do is take the list of the most heavily contaminated foods and try and eat those organic and then eat the rest conventional farming. There’s money saving strategies like I eat an incredible amount of herbs and they are not always in season so what I do is I buy in bulk and I freeze. I chop them up and I freeze them. Then that gives me a year’s supply. You can go to farms and make some kind of deal with then … If you have anybody local, you can get vegetable boxes, you can … It’s tough, I would say that I spend most of the money I earn on food.
Guy:But you feel a lot better for it though right, so it’s?
Yasmina:I do but it’s a delicate balance eating a little bit left overs [inaudible 00:34:52].
Guy:What about fermented foods? Because I hear they can be a catalyst for histamine triggering as well.
Yasmina:Fermented foods a double-edged sword absolutely. We’re told they are the best way to heal the gut and yet they cause histamine release because of the bacteria. A lot of people arrive finally at histamine tolerance diagnosis or the suspicion that being what they have because they were on a highly fermented diet such as the guts for example. The interesting thing is a lot of people are eating the fermented foods to heal the gut but new research tells us that there is a mast cell involved to leaky gut, therefore quercetin and other approaches to mediating histamine and mast cell issues could be applicable to leaky gut and I had horrific, horrific, horrific leaky gut symptoms and I have to use the real name here, intestinal permeability because if we want people to take us seriously we need to use names that doctors will pay attention to.
[00:36:00] I managed to heal mine in my opinion, it might have been other factors as well but I didn’t do any L-glutamine, I didn’t do any fermented foods, I didn’t do any bone broths. Just generally I think that anyone who says that they have a healing protocol that will definitely work for you, is a little delusional or lying or has the best intentions but just we’re all different.
Guy:100%. We hear that all the time with diet too. This is the diet, this is … It’s like come on guys, really? Yeah.
Yasmina:Exactly. The first thing I tell people is the histamine lists are terrifying. Forget sticking to any one dietary dogma, forget about sticking to list. Make your own lists of foods. Trial and error, make a list of symptoms, IBS, blurred vision, blah, blah, blah. Don’t do a food diary because that’s just setting yourself up for failure. It’s like eating something and then sitting there with a notepad, what’s going on in my body? What’s going on in my body right now? Oh, I twitched, I twitched, okay.
It’s like the research on how concert violinists for example, they put them in MRI machines and the parts of the brain that get denser with neurons, the more they practice, that kind of thing. You become better at playing the violin the denser that these neurons become because you’re spending more time, more time, more time. We have become virtuosos if of our sickness. We’ve spent so much time focusing inwards, looking at what is going on in our bodies, looking for what’s going wrong. We’re intensifying our perception of these things. That is my experience, my own experience and I’ve seen it in others. That’s one of the amazing things about mediation. At times, when my symptoms were at their worst, I would go into [00:38:00] the discomfort and just accept it and release it. It’s absolutely mind-blowing.
Guy:The mindset’s massive, it’s massive. I think of Tom Gabriel when he spoke on our podcast and he was talking about chemotherapy, once somebody was diagnosed with cancer they did a study, about 30% of the people were starting to lose their hair before they even started the chemo because they were just going in and just absolutely terrifying themselves, and the body takes over, which is fascinating.
Yasmina:There was an article I was just quoted in yesterday that was on US world news, the website and world news and reporters, I can’t remember right now, sorry. But it was on the nocebo effect. The evil twin of the placebo effect. Yeah, absolutely, expect to react and you probably will.
Guy:While we’re on the topic, for any of the listeners recommend listening to our podcast with Dr. Joe Dispenza because he actually wrote a book recently called You are the Placebo. I’ve read it. He was an awesome guy but he explains that really well in the podcast so if anyone wants to check that out they can too. Yeah, let’s do it.
Stewart:I have a question. Do you support your diet with any off-the-shelf supplements?
Yasmina:I do. Again, these might not work for everybody and I’m certainly not a doctor so please don’t run off and buy these but to discuss them with a medical professional. I started out taking quercetin by a brand called Twin Lab T-W-I-N L-A-B and quercetin with vitamin C. initially I was told that vitamin C was great for histamine and mast cell issues but I reacted to all vitamin C and I thought, wow, wow, that’s another thing I [00:40:00] can’t take. But then I realized that ascorbic acid is often made from fermented corn. Fermented number 1 and corn, which is highly allergenic and is a trigger for many people.
I found the Twin Lab, coincidentally which has the vitamin C that’s made from ascorbyl palmitate, which is made from palm trees and to my knowledge is not actually fermented. That was just great. I stated taking that and then I became aware of a stronger quercetin and luteolin supplement developed by Dr. Theoharides who I talked about earlier and the mast cell researcher. He created this supplement and it changed my life.
People say that you can’t work your way up to a therapeutic dose of quercetin and luteolin through your diet. My argument to that is, well if you eat nothing but quercetin and luteolin rich foods you’re hedging your bets anyway. Even if the quercetin isn’t doing anything you have all these amazing plants foods and you’re not ingesting any garbage so you’re giving your body a fighting chance. This neuroprotek perhaps in combination with the diet, really, really changed my life. The one symptom I forget to mention earlier that is such a huge problem for many of us and was my absolute nightmare as a journalist, imagine this, brain fog and memory loss. A journalist with brain fog and memory loss in war zones.
Stewart:Not the ideal situation.
Guy:No. Eventually that played a huge part in why I left journalism because I worried that I was endangering myself and others by being out in the field. Yes the neuroprotek cleared my brain fog up entirely. Again, in combination with diet I’m sure, and it doesn’t work overnight. Dr. Theoharides told me it will take about 6 months for it to kick in, [00:42:00] and it did take 6 months for it to properly start working. All kinds of people are using it now. People with autistic kids are using it for them because … I’m not entirely sure the length of it.
Stewart:That was neuroprotek was that?
Stewart:For anybody wanting to access that, is that readily available on the internet?
Yasmina:It is. They sell through Amazon and also through their website. You can just google it or google Dr. Theoharidis, it should come up. Oh god, I’ll have to spell that name.
Stewart:Yeah, it doesn’t sound easy.
Yasmina:Vitamin C also [mangosteen 00:42:39] I started taking when all my hair fell out and I lost most of my hair, it was quite traumatic but that turned out to be combination of shampoo and inflammation generally and [mangosteen 00:42:50] and a little bit of vitamin B12. The [mangosteen 00:42:54] is an antihistamine, it’s a mast cell stabilizer and it also inhibits the synthesis of prostaglandins from mast cells. Histamine when it’s released, prostaglandin is synthesized as the histamine is released and they augment each other. I theorized that dealing with the prostaglandin would help with the histamine reactions and it also apparently helped my hair grow back. Prostaglandin D2, excess prostaglandin D2 is often to blame for male baldness or plays a role in it, just to remind you.
Guy:It sounds like you’ve been through so much. How do you feel now after everything listed-?
Yasmina:I feel like it was my scariest war and I felt very much like a soldier having been, well, perhaps on a crusade for many, many, many decades and I just turned 40 this year, and I’m now finally [00:44:00] experiencing health, good health for the first time since I was maybe 8 years old and it’s pretty amazing. I used to feel quite buttered and angry. I was very, very angry. I was so angry, I had the shortest fuse on the planet, I would just scream at the drop of a hat. Journalism didn’t help that very much working in war zones and being in horrible situations where you have to evacuate a team or deal with incoming fire, but there’s no room for politeness in most situations. It’s just all changed and I’m happy and peaceful and I let go of my anger. I was very angry with doctors, who didn’t spot the sickness and I was angry with … I was just angry with life and now, I don’t know. It’s so much-
Guy:That’s amazing. I know you’re inspiring so many other people with your own message which is fantastic.
Stewart:Just thinking that we’ve spoken lots about food and the catalysts for histamine reactions. Given the impact that mediation has had on your body as well, what about exercise? Because exercise can be a stresser on the body as well, so what do you do?
Yasmina:Absolutely and I wish somebody had told me this. It was very frustrating to exercise, exercise, exercise and eat really well and gain weight for most of your life. I now know it was inflammation and stress on the body and I was doing the wrong kinds of exercise. There are a lot of people with histamine … Histamine can make you collapse if you exercise too intensely. Running, lots of cardio, maybe football, things like that. Lots of cardio can upset your histamine levels [00:46:00] and cause it to spike. Now generally inflammation spikes for up to 72 hours after intense exercise as the muscles break down and the repair themselves. That causes inflammation.
In the long-term, it’s anti-inflammatory. Now for somebody who has a histamine issue, that temporary spike and inflammation can be very detrimental or even a little bit scary. I used to pass out on the treadmill, I would lose feeling in my hands and my feet. Just really horrible things. Then I read the research … That stopped me exercising for many years. I didn’t know what was going on but I became frightened of exercise and it turned out to be a great excuse because I can be quite lazy by nature. Couch potato, it was a pastime.
Eventually, I found the research on how to exercise without causing a histamine spike and it turned out that exercises in which you use your own weight, such as yoga, Pilates, things like that, or lifting weights calmly, without cardio will not cause that histamine spike. I went back to yoga. I used to practice yoga in 2000 and when I’d just started out working for CNN and although I loved it and I was doing Ashtanga which is fast paced, is the power yoga. I told my aunt one day, I just need to beat the crap out of something. I love yoga but I feel like I’m in class and I just want to beat somebody up. I think I just need something a bit more dynamic so I went to kickboxing.
I went back to kickboxing last year mostly just to prove to myself that I could. [00:48:00]I started running again, I started kick boxing. I was doing an hour and a half a day of kickboxing. I felt great. I could do it. But then the strangest thing happened, I started feeling like I wanted to beat people up again.
Yasmina:I realized the stress hormones were just causing, because stress hormones cause mast cells to break open and dump inflammation into the body. If the mast cells are in the brain when that happens, than can affect your other neurotransmitters. It can make you aggressive, it can make you depressed, it can do so many things to the brain and it’s a topic that’s starting to be researched more now. If you go on the internet and you type in, inflammation and depression, you’ll have tons of results. I was misdiagnosed as bipolar. I believe it was a miss diagnosis because as soon as I changed my diet, I had no more episodes. Over the course of 6 months, the episodes stopped. I was a rapid cycler. I would be laughing, I would be a great mood and then suddenly bang, I’d be screaming, I’d be angry, yeah, I’m going … The beast would come out and then I’d start crying.
Stewart:Wanting to beat people is okay when you got the skills to do that so you’re on the right track.
Yasmina:Eventually I realized that the key was yoga. It combines the mediation, you’re using your own weight and even if it is cardio, the immediate inflammatory benefits counteract or seem to, at least for me and the many, many others of my readers who do yoga, it’s very, very popular, instinctively, some people just know that yoga was a big part of it for them and that they [00:50:00] needed to go do it.
Guy:It almost seems like inflammation is at the root cause of everything. It all traces back to inflammation, essentially.
Yasmina:Yeah, but I worry that it’s becoming, oh it’s inflammation.
Guy:Oh, it’s paleo, oh you eat this, oh, you’re going to do that.
Yasmina:Exactly, what’s causing that release and I’m finding for so many people, it’s trauma, unhappiness and stress.
Guy:Yeah. Hence why mediation has been such a big part. They’re some great tips. We are just aware of the time. We have a couple of wrap up questions that we do on every podcast. Very simple. The first one is, what did you eat today?
Yasmina:Okay, I had a green smoothie which was mango, broccoli, cucumber, arugula, watercress, karela, spirulina, vegan DHA which is like an omega 3 fatty acid thing and that was it. Then I had a massive, and I mean massive, my salads are these epic bowls of greens with thyme, coriander, basil, chickpeas, grilled veggies, and then I was naughty. Then I was naught. I had a homemade blueberry, wait, blueberry coconut sugar, raw vanilla, ginger coconut oil cake that I baked and it’s based on a muffin recipe that people can get for free on my website and I’ll tell them how they can get there at the end.
Guy:Perfect. That would make me be naughty too, it sounded-
Stewart:Doesn’t sound that naught. I thought you were going to talk about a milk burger or something along those lines.
Yasmina:No. I do make my own ketchup though, but I didn’t make it yesterday. If you’re a histamine person you’ll be like, oh my god you made ketchup? Yeah, yeah, I do.
Guy:[00:52:00] Do you eat meat?
Yasmina:I eat a little bit of it. I was vegan for a while but when you’re down to so few safe foods that don’t cause any kind of reaction, you have to eat whatever doesn’t bother you and meat was one of the things that didn’t bother me. I tell people that what I do is I’ll just chop up a little bit of meat and then I’ll toss it with lots of veggies or stick it in a salad or something.
Guy:Cool. The last question is … Were you going to say something Steward?
Stewart:No. Did I look like I was?
Guy:You did. You had that look there and I thought-
Stewart:I always have that look.
Guy:What’s the best piece of advice you’ve ever been given?
Yasmina:Oh wow, well, there’s 2. One was when I was falling apart and tried to check myself into a mental institution because I thought I was having a nervous breakdown, stress invaded. A friend of my mothers who picked me up from there said to me … She took my hand and she just said, “Yasmina, sometimes all you have to do is chose to walk on the sunny side of the street.”
Stewart:That’s good advice, that is good advice. I like that [crosstalk 00:53:15].
Yasmina:So true. That’s number 1 and number 2 was, and this was life changing. My doctor in Spain told me this when I was finally diagnosed with mast cell activation. She said, “If you go into anaphylactic shock, the best thing you can do is lie down on the floor and relax.” When she said that to me, I said, “What do you mean?” Because they don’t like giving EpiPens in Spain. She said, “Call the ambulance but lie down on the floor and relax. It’s the most important thing.” I just said, “What do you mean?” Then she explained to me the stress hormone thing and whatever and then that kicked off my research.
That actually saved my life. When I was in Kenya, I didn’t have any medication on me, I was too far from hospitals, couldn’t get anywhere, I was in a house, nobody could hear me, there was a [00:54:00] party going on downstairs. I lay down, well I actually fell down on the floor and I began a mediation involving a visualization before I lost my vision and I mediated and eventually I was found and I continued meditating, meditating, meditating, and it was just life changing. Just suddenly my vision started opening up again and my heart started regulating.
There’s different levels of anaphylactic shock, not every anaphylaxis leads to death. I can’t tell you, oh I had a level 5 anaphylactic and I thought I was going to die and I had never thought that before. I was convinced I was going to die this time and I got through it and that was the changing point in my life and I thought, I can control this, I can heal. This has shown me that this plays a big part.
Stewart:That’s right. There’s some truth to what you’ve been practicing. I think I like the sound of that.
Guy:Have you written a book in all these experiences that you’ve been through?
Yasmina:I’ve actually written 11 e-books. I’m working on getting a book published. I’ve written the outline and I’ve spoken with a few people that worry there aren’t enough people who are interested in this so we’ll see, I’m still working on it but in the meantime, there are eBooks for download on my website. It covers everything from beauty to diet to a little bit on mediation. I have a yoga course that’s going to launch in January. I teamed up with my teacher to do this yoga course to take people who aren’t exercising right now and it just steadily gets progressively harder more intense, to try and help the healing process. More cooking videos, there’s a bunch on YouTube and stuff like that.
Guy:Fantastic. Where would the website be?
Yasmina:It is the low L-O-W histamine [00:56:00] H-I-S-T-A-M-I-N-E chef, C-H-E-F .com thelowhistaminechef.com
Guy:We’ll be [crosstalk 00:56:07].
Yasmina:I won’t give you my full name because you’ll never be able to [crosstalk 00:56:10].
Guy:I had 2 cracks at it and got it wrong [inaudible 00:56:13], so yeah.
Stewart:That’s awkward. I can testify that here’s heaps of stuff on there. I’ve got a number of your eBooks. Men Food was great, love the paleo granola recipe, I thought that worked for me. Yeah, get on there, dig around, loads of stuff and some of the videos are entertaining too.
Guy:Yeah. Thank you so much for your time Yasmina. That was just absolutely beautiful and I have no doubt, heaps of people get a great deal from that and so I really appreciate you coming on today and sharing your journey with us. That was awesome.
Yasmina:Yeah, it’s been wonderful talking to you guys talking to you guys. Thank you very much. It’s been a great interview.
Guy:No. Thank you.
Guy:Cheers. Bye bye.
Lynda: It’s a common problem that most avoid talking about. I on the other hand, love discussing constipation, particularly because it can be a big indicator of your current health. Constipation has many causes, from poor diet and fluid intake to the presence of a pathogen (bacteria, fungi), emotional imbalance and so on.
This article will focus on “WHAT YOU CAN YOU DO ABOUT IT RIGHT NOW” and delve into causes at a later date.
Here Are My Top 15 Ways To Get The Bowels Moving…
1) Express Yourself – Holding onto past memories or emotions can lead to anxiety and amplify stress. During stressful times it is common to hold onto our poo as well. In Chinese medicine the large intestine AKA our garbage collector, and the lungs when out of balance are associated with an inability to grieve and let go. As a result our bowel movements become sluggish and we store and recycle our waste, collecting toxins, bad breath and all sorts of funky conditions along the way.
2) Fibre - Every meal should contain a portion of fibrous food such as brussel sprouts, cauliflower, broccoli, chia seeds, ground flax seeds, berries and avocado. Fibre helps move waste through our digestive system and is also food for your gut bacteria. A healthy, diverse gut flora is important for regular bowel movements.
3) Prebiotics, Resistant Starch & Probiotics – These guys are food and fertilizer for gut bacteria. Stimulating their growth and encouraging regular bowel movements. Good sources are asparagus, artichokes, green (raw) banana, brown rice (that has cooled down), kombucha, fermented vegetables, sauerkraut, kimchi and apple cider vinegar. Gradually include probiotics such as fermented veggies, sauerkraut and kimchi otherwise you might experience digestive upset such as wind while the gut adjusts to a new bacterial environment. Start with 1 tsp with meals, increasing to 1 tbsp.
4) Water – Purified water has the power to nudge poo out from your colon. The amount will depend on your activity levels but as a general rule aim for 1.5 litres daily. Add ¼ tsp of Himalayan salt to your water to enhance absorption. Fluids should be warm or room temperature. Warmth loosens, unblocks and welcomes muscle relaxation. Cold seizes and constricts.
5) Routine – Routine can dramatically improve constipation. To promote a healthy evacuation, you’re morning may look like this; 1tbsp of apple cider vinegar in warm water upon rising, followed by a smoothie rich in fats and fibre. Relax for 15 minutes post brekky, calmly plan your day ahead, read a blog post or engage in calm conversation. I stand following brekkie and read a blog post. Standing helps move things along faster than sitting.
6) Herbs & Spices – Certain herbs and spices nourish the organs of digestion and elimination, such as the liver, kidneys, stomach and spleen. This in turn improves overall breakdown of foods and can dislodge the waste that clings to your intestinal walls. Add them to your meals, smoothies, tea, slow cooking and salads daily. My favourites are turmeric, cayenne, ginger, oregano, black pepper, rosemary, coriander seeds, cloves and cumin.
7) Yin Yoga – Yin Yoga works on improving the health of organs, bones, joints, connective tissue, fascia and mind and incorporates breathwork. A class that works on the lungs and large intestine is a good example of how yin can unlock constipated colon doors. If you have been holding onto grief and are unable to let go and move forward in life, supporting these organs can dramatically change this current reality.
8) Standing Desks – Sitting, particularly after eating can slow digestion down because it compresses the abdominal organs. Sluggish digestion, can lead to constipation and an imbalance in your gut microbiome (gut flora), according to Microbial Ecology in Health and Disease. Try standing or using a standing desk post meals instead.
9) Breathwork – When the flow of breath is laboured or short. It is physically impossible to let go. The mind becomes agitated, stress and anxiety are amplified and not enough “life-force”, space and nutrients get to areas in your body like your digestive system. Without breath, there is tension, blockage and resistance. 10 minutes of breathwork daily can help regulate bowel movements. I find deep belly breathing to be most helpful.
10) Apple Cider Vinegar – Apple Cider Vinegar improves the production of stomach acid, which means a more effective breakdown and absorption of foods and better elimination of waste. Aim for 1 tbsp of ACV in warm water upon rising or 10 minutes before meals.
11) Healthy Fats – Our intestinal cell walls are made up of fat, therefore they need fats to function well. Healthy fats such as coconut, olive and macadamia oil, avocado, oily fish, butter, nuts and seeds lubricate the bowels and help move waste through the colon.
12) Ileocecal Valve Massage – Sometimes the ileocecal valve, located between the small intestine and large intestine does not work well, which can lead to a backlog of poo in the small intestine and constipation. Dr David Williams explains how to massage reflex points to improve its function here.
13) Magnesium – Magnesium is a muscle, (intestinal wall muscles included) and nervous system relaxant, making it perfect for constipation, stress and anxiety. I use magnesium bisglycinate as it is absorbed well and therefore gets to the areas I want to target before conducting its magic.
14) Avoid excessive protein - Stick to a palm portion of quality protein per meal. Undigested protein can putrefy (rot) in the bowel and stimulate the growth of bacteria. This toxicity can over-burden the liver, reducing it’s ability to effectively remove toxins and metabolic waste from the body. This can lead to chronic disease. Excess protein can also over-tax the stomach, reducing its ability to produce enough stomach acid to digest and use nutrients well.
15. Squat or use a squatting platform - When we use the common seated toilet we push poo up, against gravity. Squatting or using a squat platform such as Squatty Potty allows for a more natural angle and pressure. This straightens the anorectal angle and unkinks the sigmoid colon and creates an easier passage for poo to leave the colon.
This list is not conclusive. No doubt you have some pearlers that have helped you regulate your BM’s? Please leave a comment below I would love to hear how you have successfully grooved the poo :)
This article is brought to you by Lynda. She is a fully qualified Naturopath and Nutritionist with over 13 years of experience in the health industry. Lynda specialises in detoxification and weight loss. She has extensive experience in running healthy, effective and sustainable weight loss programs and has expertise in investigating and treating the underlying causes of weight gain and metabolic problems. If you would like to book a consultation with Lynda, CLICK HERE
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!
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:
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
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.
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.
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.
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.
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.
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.
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.
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.
Guy:Yeah, fantastic. Greatly appreciate you coming on the show today and showing your knowledge and time with us and the listeners.
Watch the full interview below or listen to the full episode on your iPhone HERE.
Are grains really the enemy? Who better a person to ask than a guy who’s interviewed hundreds of health leaders from around the world and walks his talk when it comes health and nutrition. His answer wasn’t quite what we expected! Hence why we loved it and it’s this weeks 2 minute gem.
Abel James is the founder of ‘The Fat Burning Man’ show. A health and wellness podcast that’s hit No.1 in eight different countries on iTunes and gets over a whopping 500,000 downloads each month! It was fantastic to get the laid back Abel on the show today to share with us his own personal weight loss story, his discoveries, the trial and errors and the applied wisdom of others.
To sum up Abel James in his own words: My goal is to create a place where people can have spirited discussions and debate about issues that truly matter – not just fat loss and fitness, but ultimately health and quality of life. I also feel obligated to expose the truth about nutrition, fitness, and health so that people are no longer reliant upon deceptive marketing practices, misleading corporate propaganda, and powerful special interests that have accelerated the worldwide obesity epidemic and health crisis.
Full Interview: Lessons Learned From Becoming The Fat Burning Man
In This Episode:
Abel’s journey from being overweight to becoming the ‘Fat Burning Man’
What the body building industry taught him about weight loss
Guy Lawrence: This is Guy Lawrence of 180 Nutrition and welcome to today’s Health Sessions.
So, as you can see, if you’re watching this in video, I’m standing here at Mcmahons Pool here in Sydney, which is a pearl of a location and I quite often find myself jumping in first thing in the morning. The water is cold here in winter in Sydney, although the sun’s shining, but it’s a great way to start the day nonetheless.
Anyway, on to today’s guest. I might be a little bit biased but I think this show today is fantastic and we’ve got an awesome guest for you. And he has a podcast himself, and I reckon he has one of the smoothest voices that is just designed for podcasts and radio, I tell ya. And that might even give you a clue already.
Stu often says I’ve got a face for radio, but I don’t know if I’ll take that as a compliment. But anyway. So, our guest today is Abel James, AKA the Fat-Burning Man. And if you are new to this podcast, definitely check it out. I’ve been listening to them for years. And Abel has had some fantastic guests on the show, as you can imagine, when you’ve been doing a podcast for over four years.
And we were really keen to get him on the show and share his experiences with us, because, you know, once you’ve interviewed that many people and some absolutely great health leaders around the world, you’re gonna pick up on what they say, their experience, and how you apply it in your own life. And we’re really keen to find out from Abel why he does, you know, because he’s covered, obviously, topics on mindset, health, nutrition, exercise, and what are the pearls of wisdom has he gone and taken over the years of experience and applied it. And some of the stuff what he doesn’t take, you know, take on board as well.
So, Abel shares all of that with us today, including his own story. Because Abel was once overweight. He’s looking a very, very fit boy at the moment, just from changing his nutrition.
So, anyway, that’s what you’re going to get out of today’s show and it’s a great one. So, it’s a pleasure to have Abel on.
And also, I ask for reviews, you know, leave us a review on iTunes if you’re enjoying the show. Subscribe, five-star it. You know, let us know where in the world you’re listening to these podcasts. I think we’re in 32 countries at the moment or maybe even more getting downloaded. So it’s pretty cool. And we always love to hear from you, so, yeah, jump on board and of course drop us an email back at 180Nutrition.com or .com.au now.
So, let’s go over to Abel. Enjoy the show.
Stuart Cooke: Guy, over to you.
Guy Lawrence: Hey, this is Guy Lawrence. I’m joined with Stuart Cooke, as always. Hey Stewie.
Stuart Cooke: Hello, mate.
Guy Lawrence: And our fantastic guest today is Abel James. Abel, welcome to the show.
Abel James: Thanks so much for having me.
Guy Lawrence: Now, you will have to forgive us this morning, mate. It is very early in Sydney. So, I’ve never seen Stu up at this time of the morning, I think, so it will be interesting to see how he responds.
I’m just kidding. Come on.
Yeah, look, obviously we are big fans of your podcast. It’s great to have a fellow podcaster on. And what we were curious about, just to get the ball rolling, is I guess a little bit about your journey and what got you into podcasting and what let you to that. Because you’ve been doing it awhile now.
Abel James: Yeah. Well, the podcast itself kind of comes out, or it comes somewhat naturally, because I’m a musician and have been doing that for a very long time. So, you know, I had a blog, and this was, I guess, like, four years ago when I first started Fat-Burning Man.
But before that I worked as a consultant with some companies in the food and beverage industry right after I got out of college. And so I’d actually been blogging about health for many years before that, but anonymously. My site was called Honest Abe’s Tips. And it was a picture of, like, this digitized Abe Lincoln peeking out from behind the laptop.
But then with Fat-Burning Man, I realized that when I went through my own struggles with health, basically, I got fat and old and sick in my early 20s and didn’t want to keep being that way. So I kind of turned things around and found that it was a lot easier and more straight-forward and simpler than almost anything I’d ever read had made it out to be, you know, in the fitness magazines and the media. Even some of the science.
And so I started this up and realized that, you know, if I were looking at a fitness book or a fitness blog or something like that, first thing I’d do is, like, turn around, look at who’s writing it. Like: Are these people actually living it? Are they following their own advice?
And so I figured, you know, it’s the internet. Let’s just put it all right out there. And so I came up with this ridiculous Fat-Burning Man, like superhero type thing and just wanted to make it about being positive and showing that you can be happy and healthy at the same time. Because so much of the messaging, especially then, but still now, is that you need to be hungry and miserable and punish yourself. But you really can have a more holistic approach. So, that’s what I try to do.
Guy Lawrence: Did you ever imagine the Fat-Building Man would take you on this journey to where it is today? You know, when you started.
Abel James: You know, it’s so funny. Because now it kind of sneaks up on you a little bit. You know, like, I was just out at a health food store here in Tennessee and like within five seconds of walking in, someone’s like, “Abel! Hi!” We just moved here and that just happened in, like, New Orleans, in California. And so I don’t even realize how many people are listening but I’m so glad that they are, because when I first started it was just me talking into a microphone and hoping that people would listen and trying to get this message out there that was different and still is kind of different.
Because most of the stuff you find in health, and I’ve had to learn this the hard way, is not health information. It’s marketing propaganda. You know, designed to sell you supplements, shakes, consumables. Whatever they’re selling you is usually kind of, like, disguised in something that’s information. And that information is hurting people.
So, I wanted to just be totally open about all this and say, like, “These are the things that we think might be right, but we’re probably wrong about a bunch of stuff. But that’s definitely wrong over there.”
Guy Lawrence: That’s awesome. That’s awesome.
Stuart Cooke: So, when you mentioned that in your early days you were fat and sick and things just weren’t working out for you, do you think that was particularly diet-based?
Abel James: Yes. Absolutely. Because basically what happened is I grew up, my mom is a holistic nurse practitioner and an herbalist, and I was raised eating from the back yard. And we had fish sticks and stuff like that, too, sometimes, but it was; I had a very strong education in eating naturally, from the real world, back then.
And then, for me, like every teenager who wants to prove that there’s a better world out there than the one that they came from or whatever, to pay off my loans I got this big, fancy job in consulting and I got this big, fancy insurance that came along with the consulting job. And I’m just like, “All right. I’m gonna find the best doctor and listen to his advice and take his drugs and do his thing.”
And so I did that, and it was… You know, when I first walked in, he’s like, “What is the family history?” And I said, well, you know, there’s thyroid problems, most people gain weight as they age, my grandmother has high blood pressure, blah, blah, blah, blah, blah.
They looked at my blood and they’re just, like, “OK, well, we need to put you on a low-fat diet right away.” And, you know, zero dietary cholesterol and the whole… you guys are familiar with how that works, I’m sure.
And so I got that whole spiel and I’m like, OK. Well, if that’s gonna help me live longer, help my heart be healthy, and basically guarantee that I’m doing the right thing, then let’s do it.
Except it didn’t really work out that way. You know, for the first time in my life… I was always athletic and I love fitness and just getting outside, going for hikes or runs or mountain-biking. Whatever. And so I never really had a problem with weight. And all of a sudden, it’s creeping up, and it wasn’t until my boss made fun of me for being fat that I realized that I was, like, “Oh. This is fat.”
Stuart Cooke: Yeah. “There’s a problem.”
Abel James: And I wasn’t, like, massively overweight. But if you imagine me with less muscle and 20 pounds of flab, then all of sudden you kind of look like someone who’s much older than you actually are. And certainly not thriving anymore. Not athletic.
And I always want to be the best at whatever, so I had to turn that around.
Guy Lawrence: Was there any, like, little tipping points with books or information that made you sort of go, “I’ve really got to start delving into this” and looking down that path?
Abel James: Well, yeah. For me… So, I’m pretty narrow-focused a lot of the time and my focus then, when I first got into it, it was my first job, you know. My first real in-the-workforce job. I worked with my dad growing up and in restaurants and stuff. But this was the first thing I was taking seriously. And so I just wanted to pay down my debt as quickly as I could so that I could be free to do whatever more passion-based stuff.
And then I, basically, like, a little bit at a time saw that it wasn’t working. But I had outsourced it from my own brain, you know? I had always focused on being fit and athletic and running a lot, whatever. But it kind of like got away from me, because I was working so hard doing something else that was kind of like stealing my attention. And then it wasn’t until that comment and a couple of other things happened that I was just, like, “Oh. I guess I’ve got to focus on this.”
Guy Lawrence: Yeah. Yeah.
Stuart Cooke: So, for all of our listeners, and your listeners as well, what did you focus on and what did you change?
Abel James: Well, it was interesting, because I grew up, my brother is about five years older than me, and I watched him go from… he’s a little bit obsessive and he watched Pumping Iron, the Arnold Schwarzenegger bodybuilding classic movie of the ’70s. He watched that for the first time, and I watched him over the next few months go from 155 pounds to well over 200; up to 220 of just solid, massive muscle.
So, that; it was in the back of my mind. I think sometimes you need something crazy like that. You need to see it happen in front of you before you really believe that it’s possible. You know what I mean? And so I hid that in back of my mind.
And so I always knew that you could do stuff that didn’t make any sense and it would kind of work out. And he did a lot of things that, dietary-wise, who knows what he was eating but it certainly wasn’t healthy. It was very different from the foods that we were eating.
But it was more generous with fat and protein and lower on carbs and kind of like counter to everything that I was told was healthy. And so I saw that whatever I was doing was not working. So I needed to do something different. And I was just like, well, why don’t I just flip it on its head and get some of the fats up there again and take down the carbs, take down the processed food, just kind of look at… I was looking at ketosis, cyclical ketogenic dieting that the bodybuilders were doing in the ’60s and ’70s, and it was like, you know they’re eating 26 eggs a day. Or drinking two gallons of milk a day. Or just chugging heavy cream. And getting down to 3 percent body fat. And for someone who had too much body fat, I’m like, “That’s interesting. I gotta try that.”
Stuart Cooke: Absolutely.
Guy Lawrence: It happened for us the same, because I worked with mainly people with cancer about 10 years ago and I used to do the weight-training programs for them. And it literally started from a bodybuilders’ diet. They got them on a ketogenic diet and weight-training, and that was the first time I was exposed to a high-fat diet, and back then I saw the results too. You know, it was quite remarkable, and their health, everything gets turned on its head overnight and you’re, like, “My God, I’ve got to tell the world.”
Abel James: It’s very bizarre. Because it should kill you, right? According to everything that the doctors tell you. That should just put you straight into a stretcher or a coffin or whatever.
Guy Lawrence: Absolutely.
Abel James: But oftentimes it does the opposite.
Guy Lawrence: Yeah. So, with all your guests and podcasts, there’s all these amazing people you’ve interviewed and things like that. Any pearls of wisdom that have stood out or guests that have jumped out at you? It’s probably quite a big question but…
Abel James: I look for the things that… Well, I should just say, even the people who come on my show, which are, like, curated (to a certain extent), by me, they have to go through some sort of vetting process. They love to disagree about a lot of things. And for me I just try to keep it on point, step aside. I’m not gonna be combative even if I disagree with what they’re saying. I think it’s really important to see the richness of experience in people who are getting results.
And so I look for the things that they agree about. And there are very few. But number one is that everyone should be eating more leafy green vegetables and colorful vegetables, especially the non-starchy kind. And almost everyone agrees on that. Pretty much 100 percent.
Yet, almost nobody does it. Even the people who are, like, super paleo and super healthy or whatever. They’re more, usually, obsessed with the latest gadget, pill, carb-backloading approach, like new things that… I just had Kiefer on, I have a lot of people on with kind of like new spins on whatever. And so people get obsessed with, like, the new spin instead of having a salad. Which is like… So, one of the things that I try to do is encourage people to do the simple things that we already know, because it’s really easy to ignore that.
Or, if you go and you’re paleo and you’re really excited about it and you’re getting all these results and you’re doing CrossFit and then you go and get a paleo treat or whatever from the grocery store, because now you can find those, at least in America. And, you know, all of a sudden you take down 25 grams of sugar without even realizing it. But it’s “totally paleo” because it has honey in it. Wait a second!
Stuart Cooke: Yeah, half a jar.
Abel James: That kind of goes against the whole thing. So, I try to make it simple for people and more habit-based. More like, my background’s in brain science and psychology so I try and take it from that angle where, like, you guys know: If you’re training people or if you want to achieve something in your own life, it’s not really about the information that you have as much as, are you doing it. Right? So, I really try to focus on getting people to do it, making that easier and more simple.
Guy Lawrence: Yeah. You always find you can go on these crazy paths and you always get back to basics. Just keep it very simple.
Stuart Cooke: I think those basics generally come back to how our grandparents ate as well. It’s, like, super simple, really.
Abel James: It was wonderful. Beautifully simple.
Stuart Cooke: It’s it? Yeah. It couldn’t be more simple, yet in other respects it couldn’t be more complex with all this crazy info out there.
Abel James: Especially today.
Stuart Cooke: Yeah. Totally. So, over here we had quite an interesting article that came out in the Sydney Morning Herald about grains and bread and how everybody’s becoming more resistant to gluten and they’ve got intolerances and sensitivities to everything under the sun.
In your opinion, are grains the enemy?
Abel James: That’s a great question. I think they’re one of the enemies, yes. But that’s more a function of the fact that we’re eating grains in a way that we never ate grains before than the fact that they’re grains, if that makes sense. So, what I mean by that is if you take a chicken and then breed it to have certain characteristics like having breasts so large that it topples over or breaks its legs like most of the turkeys and poultry we have and then you inject it with a bunch of antibiotics and, you know, feed it with poison and whatever else. It’s not the same chicken that our ancestors would be eating.
And if you take wheat and, over the course of time, you breed it to make sure that it’s well-adapted for transport, ready for harvest months before it would have been otherwise, and basically mutate it and change it into something that it wasn’t before, it’s not the same wheat either.
And so what we do with that wheat, for example, is then, if that weren’t bad enough, kind of like mutating this thing into something that’s bred not for your health but for basically industrial efficiency, then you throw it through all these industrial processes, like grinding it into this really, really fine powder and not allowing it to ferment on the stalk, which releases enzymes to make it digestible, and then you let it fester on a shelf and get old or whatever, but it’s so irradiated and processed that you barely notice that the food is so spoiled.
It’s not the same thing as eating wild rice like Native Americans did here, especially in the Southwest. And you can you still, though, my wife is from Arizona, so we go there quite often, you can go and get, like, Native American wild rice and eat that.
So, if you compare that to, like, Uncle Ben’s rice, a brand we have here which is basically like processed white rice, not the same thing. So, we do eat some grains, but it’s in an entirely different way than almost everyone else eats grains these days.
Stuart Cooke: Yeah, totally. No, that’s a good point. I read, a few years back, a book called Wheat Belly, and it really does kind of open the lid on the wheat industry. And, crikey, you really do think twice.
Abel James: It’s hard to get away from them.
Stuart Cooke: Very, very hard to get away from them. Unless, of course, you eat like your grandparents ate and then it’s actually a little easier to get away from… putting labels on vegetables.
Guy Lawrence: What are your thoughts on… Because I struggle with wheat and gluten and a big thing for me has been looking at food sensitivities over the years, and allergies. What are your thoughts on that? Have you personally looked into that?
Abel James: I have. It’s interesting because we don’t know how reliable it is. Especially… food allergy testing is one thing, but food sensitivity testing is quite another. And so for me, there are so many different variables but I’m trying to get better and better.
And a few years ago I had… Probably about two years ago, at this point, I remember I talked about food sensitivity on the podcast with Dave Asprey, the Bulletproof Executive guy, who just loves testing of all kinds. And so we went through various things that I was supposedly reacting to. I did the tests again about a year after that and most of the things had gone down. A couple of them stayed up. And then there was a new one, like pinto beans or something else I “highly reacted” to. Whatever.
And there were some other unfortunate ones that were, like, paleo foods. Like olives. Olive oil. And honey. From the first test. Those seemed to kind of stay elevated. And then I took it again about three, four weeks ago and I’m reactive to almost nothing now.
So, from my own personal experience, it’s been interesting to look at that because I love science, I love numbers, I love personal experimentation. And I don’t know what’s going on with that. I can say that I’m pretty happy about it, but I don’t know if it kind of like invalidates the tests that were done before. Because one of the arguments against it is that it kind of just counts the stuff you’re eating too much of anyway.
Guy Lawrence: When, like, the olive oil and honey came up on the test, did you then avoid those foods?
Abel James: I did. I avoided them, not completely, because it’s really hard to eat a salad anywhere that’s not your own home without olive oil or GMO oil or whatever else. And so basically if someone knows that you’re paleo or gluten-free or healthy-conscious, then they’re giving you honey and olive oil and… mushrooms was another one that came up.
Yeah, so, kind of bizarre things, especially considering how healthy those things are normally and how much they would be included in almost any meal that you eat out. You don’t really think about not eating something like mushrooms, right? Or olives. But once you have to look for that, it’s in everything. You can’t believe it. It’s just hard to get away from.
But, yeah, I definitely; I went from eating those things on purpose to eating less of them or basically not forcing myself to eat those foods anymore. And that seemed to do the trick.
But gluten is one that we’re not really sure if it’s the gluten itself or just the wheat being so manipulated and so low-quality that that’s hurting us. But there’s something in modern wheat that’s terrible for us. It might be the gluten. Some people are definitely allergic to it, flat out. Other people are kind of reactive to it or whatever. But I just avoid it, pretty much at all costs.
Guy Lawrence: It’s interesting. Like, Stewie, had the short straw when it came to sensitivities tests. He came up eggs, glaringly.
Abel James: Oh, no.
Stuart Cooke: One of these things. And I was loving my eggs. I’d eat two, three, four, five a day, which is great. But then I also do wonder whether worrying about the foods that you shouldn’t be eating, worrying about all these crazy diets, you know, does more hard than good. Can it actually then evoke food sensitivities because your cortisone levels are going crazy.
Abel James: Right.
Stuart Cooke: You know, it’s just insane. I’m wondering, from your perspective, how important do you think it is to try and unplug or really work on stress management as part of your kind of holistic approach to health?
Abel James: I think it’s the number one thing that people don’t really talk about. Because it’s not that sexy to say, “Sleep. Go to sleep early.”
“Don’t get stressed out. Meditate. Chill out. Take a walk. Take a vacation.” It’s really easy to say those things. But it’s like eating a salad, right? We all know that that’s exactly what we should be doing. The problem is that we’re not doing it.
And so, yeah, I mean, one of our secrets, why we “look and feel so great all the time and always have this energy” is because we go to sleep, like, way earlier than most other people. And we take flak from it sometimes.
But, at the same time, when you show up to a… So, we go to a lot of, like, health masterminds and stuff like that with a lot of the other big names in the field. Stuff like that. And I can tell you, these people are just, like, running themselves into the ground, a lot of the time. And they’re not really sleeping. They’re kind of compensating.
And we’re ready to rock, and usually, like, we’ll go out and party and hang out with all these people because it’s so much fun. We don’t really get to do it that often. And so you see just the huge tax that running; that basically doing too many things at the same time doesn’t matter who you are, what you do, if you’re in health or not, it’s beating you up and it will get the best of you at some point.
And so the really boring things that we do every day are the things that really matter. So, like, for instance, my wife and I, we wake up every morning, we do Qigong. We’ve been doing that now for a few years, I guess.
Guy Lawrence: Can you explain that?
Abel James: Qigong, or yoga, which is like tai chi, and so it’s basically fluid, kind of almost active stretching type movements. Balance and stretching. And then we meditate for, not necessarily very long, 10, 20, minutes. But we do it every single day. And we tend to wake up fairly early and we go to bed early as well. With some exceptions, but not very often.
And it’s the things that you do every day, if you’re in the habit of slumping on the couch after a hard day of work and then you have a beer or two every night, that’s a lot of beer. It compounds.
But if you, every night, you have tea or something like that or you just relax, you have a glass of water, you hang out, you relax, you slow down, you get some sleep. And then on the weekends you go out and you have too much wine or you have a few beers, totally different thing. You’ll probably get away with it, because it’s not the thing that you’re doing every day. Right? That’s the exception.
So, you have to kind of like train into yourself the right habits that are automatic that aren’t getting the best of you. And part of that is definitely tuning down the stress. Because we’re all, like, with the amount of technology that’s around us these days, we’re all totally cranked out of our minds.
Stuart Cooke: We’re plugged in, aren’t we?
Guy Lawrence. Massively.
Stuart Cooke: Do you sleep well?
Abel James: Thank you for asking. What a sweet question. I’ve been doing interviews all day and that’s the sweetest question I’ve gotten.
Stuart Cooke: This is the million dollar question.
Abel James: Yes. I didn’t used to. I used to have a lot of trouble sleeping, especially staying asleep around the morning. It was like I would wake up, it didn’t matter how late I had stayed up the night before… As a musician, my gigs would start at midnight and I’d have to play under three or something and then go to bed at 4. But I’d always wake up at 6 or 7 and again at 8:30, even if I was trying to sleep it through.
But these days, I think a lot of it has to do with how we time our carbs and starches, which is almost always in the evening. And we eat very lightly or kind of like fast most of the day and then we have a big feast at night, pretty much.
And so we have a compressed eating window. And saving the brunt of our calories and food for the evening seems to slow you down and put you in digestion mode at the right time, especially if you are staying… There are other things where we stay away from alcohol most of the time. On the weekends we go out, have some fun, whatever. But pretty much every weeknight we’re not letting that disrupt our sleep. Because science shows that there’s no getting away from it. If you drink alcohol, it’s disrupting your sleep patterns for sure.
And if you stay up certain nights really late and other nights try to go to sleep early, that messes with your clock, too. So we stay on a nice, steady clip of sleeping and waking up in the morning.
And I don’t do well on very little sleep. I’ve always know that about myself. I think it’s one of the reasons that I do well, succeed, is because it’s something I’m obsessed about. Other guys, like, as a musician, you go on tour or whatever, other guys are staying up all night. It doesn’t really seem to be a problem. It is a problem, like, if they actually looked at it, but it affects other people less than it affected me, it seems like. So, I’ve always just made that the one thing that I do. I sleep, and it’s important.
Stuart Cooke: Any particular gems or strategies or hacks that you can share with everybody right now?
Guy Lawrence: You love the sleep topic.
Stuart Cooke: Well, I, crikey… this is my topic. And I’m fanatical about sleep. But always interested in, you know, it could be the tiniest little thing that you do that makes the hugest difference, and of course sleep is the number one. You can be eating like an absolute prince, but if you don’t sleep, then you’re not recovering or restoring; all of those things.
So, any little gems that you could share with us right now to say, “These worked for me”?
Abel James: Well, I think you touched on something that’s really important. Sleep should be time for recovery. And what that means to me is that almost every day I do kind of like micro-exercise, where I’ll do five to 10 minutes of an exercise pretty much every day except for Sunday. And I put that in the morning. So, I do my exercise like first thing, gets my blood flowing, and by the end of the day I’m tired and I want to go to sleep. And so I honor that.
If you try to force it and crack work out, that’s another thing that’s really important. It’s like, I work hard but I’m almost always off of communication by, like, 7 or 8. Usually before that. I shut my laptop. I’m not checking; I don’t have notifications on my phone. That’s a pretty big one, too. Or on my computer. My email comes in; I don’t know. I have to go in and check it. I’m not having all these things that are, like, “bloop, blop, bloop,” no matter what time of day or night it is. That’s really important.
And staying away from technology in the evening is really useful. So, one of the things I do is play guitar or play piano or sing. Do something that’s right-brainish. Gets you into that flow, that relaxed state, that’s kind of sleepy and dreamy. It’s just like perfect timing to kind of lead you into going to sleep.
Guy Lawrence: What kind of… Just touch on exercise. What kind of philosophies do you abide by, then? What do you incorporate in your week?
Abel James: Well, I used to run marathons.
Guy Lawrence: All right. Wow!
Abel James: I’ve always been a runner of some kind. I was never great, but I was always good. It was something I did more for meditation. I didn’t call it that back then, but I’d run outside and I’d get into this state, that the only way I can describe it, is meditative, for sure.
So, I used to do a lot of exercise. And I raced mountain bikes when I was younger and stuff. Now, I’ve found that exercise is something that I do as a habit, not as something that I kind of, like, force in there, if that makes sense.
Guy Lawrence: Yeah.
Abel James: So, at this point it’s pretty much automatic, that in the morning I’m going to be doing something.
On Mondays I do monster lifts, which isn’t anything too crazy. It’s basically just like I have a couple of dumbbells …
I always work out at home, I don’t really go to gyms, because our nearest health food store is in a different time zone. Like, we’re out here in the middle of the woods, so, I don’t really have any other choice.
So, I’ve got a couple of 52-pound dumbbells, free weights, and I use those to do squats and some dead lifts and maybe a couple of other little exercises, some presses or whatever, on Mondays.
Or I might do a kettlebell workout on that day. But every Monday I’m hitting it, I’m making myself sore, and then I’m going to go and crush a bunch of work, my worst work, I put that all on Monday.
Guy Lawrence: Yeah.
Abel James: So, it’s just one of those days, it’s just like, “All right, we’re getting it!”
And then, maybe on Tuesday, then I would do something that’s a little bit less intense, like yoga-type moves, some holds, focusing more on balance and mobility.
And then on Wednesday, I might do a very intense sprint workout. That’s what I did today. Which is, basically just like tabatas. So, you do 20 seconds on, all-out exercise that’s intense. So, I’ll do sprints or burpees. So you do that 20 seconds on, 10 seconds off. Repeat it ten times. You’re done in five minutes.
Guy Lawrence: Oh yeah.
Abel James: And if you’re not smoked by the end of it, you’re doing it wrong.
Stuart Cooke: Yeah. Right. That’s perfect.
Abel James: It’s the week, … sorry, go ahead.
Stuart Cooke: It’s just interesting, you know, there are a lot of people now kind of almost ingrained to think, “Well, I’ve got to go to the gym every day and I’ve got to stay in the gym for two hours. And I’m on that treadmill and I’m watching TV and you know, that’s me, done.”
But like you said, you can do this in five minutes. You know, I do a little kettlebell burpee workout and I can do that in about six minutes and I’m toast. Done. But yeah, massive effects on how you feel later on in the day.
Guy Lawrence: Yeah. But it’s bringing it back to making sure your sleep’s dialed in and your nutrition is dialed in.
Abel James: Right.
Guy Lawrence: And then you can spend the time enjoying your life outside of these things, instead of obsessing about them all.
Abel James: Yeah. The simple things. It’s is just kind of … get your calendar in order. Grab a hold of that thing. Shake it around a little bit, if you need to, and then put the right things in, especially in the morning. That’s, I think, from a habit point of view. It’s like, if you’re forcing yourself to go to the gym every day, for two hours, and go on a treadmill, which almost nobody likes.
Guy Lawrence: Oh yeah.
Abel James: That’s why you watch TV, because you’re so just bored. Then it’s hard to believe that that’s sustainable. It’s hard to believe that you’re going to be able to do that for the rest of your life.
It might work, kind of. But if you can’t do it for a really long time, if you don’t love to do it, you’re going to stop at some point. Then you’re going to fall off the wagon. Get out of shape. Then it’s really hard to get back in shape.
So, like, make this … if you can do your workout in six minutes, do it! I mean I’m a “health guy” or whatever and that’s exactly what I do.
Guy Lawrence: Yeah.
Stuart Cooke: Yeah.
Abel James: I think that it’s the best to know that science supports that too, right?
Stuart Cooke: It does. Yeah, that’s right.
Abel James: I’d much rather; I like running, but to be perfectly honest, if I can do it in five minutes instead of three hours, I’m going with five minutes.
Guy Lawrence: Yeah.
Stuart Cooke: Yeah. Every time.
Guy Lawrence: I think you touched on something else as well. It’s important you’ve got to enjoy it. Just do something you love doing. I think that’s so important psychologically, as well, so you can go and do it again.
I worked in a gym for a long time and I found people who forced themselves through the door, just staying there for so long, just like a diet per se, as well. And then they would drop off at the other end and everything they gained, what they’d struggled to gain, it comes back anyway.
Abel James: And it’s heartbreaking, right?
Guy Lawrence: Ah, yeah.
Abel James: When you know what works. You know they know what works, too. But sometimes it’s just; it all goes away.
Guy Lawrence: Yup.
Abel James: It’s a bummer to see that.
Guy Lawrence: Absolutely.
So, moving on, we mentioned your book “The Wild Diet.” Can you tell us a little bit about it? Because it’s launched I’m thinking a few months now.
Abel James: Yes. Yeah. It’s been out for about a month now. It’s called “The Wild Diet” basically, because what we have in most societies now is this industrialized food system that is feeding us junk food, processed food, and junk food disguised as health food. And so a lot of people are getting burned by that.
On the other side of that, we have kind of like this wild world. The opposite of industrialized domesticated. You know, where animals, if you choose to eat them, are raised eating the diets that are natural to them in nature.
So, cows are eating grass, for example. So you eat grass-fed, pasture-raised animals.
Your getting heirloom and heritage varieties of seeds, nuts, plants, as much as you can, because those things are inherently designed by nature, generally most healthy for our bodies at this point. We’re well-adapted to eat things we’ve been eating for a long time in the form that they used to be.
And sometimes that can be hard to find. You know, like finding wheat strains, for example. Finding really traditional sourdough breads, made with an ancient variety of wheat, is something you need to try to do. You need to look for it or whatever. But it can be done.
And so, “The Wild Diet” is basically trying to … I come from the paleo world in a lot of ways. But paleo as a theme has kind of subsumed a lot of other movements.
Guy Lawrence: Yup.
Abel James: It kind of like absorbed them, right? Like the eat local movement, the low-carb movement. And so, I’m somewhere in between all these.
And one of the problems, it’s exciting but, one of the problems with like, paleo, for example, is that it’s gotten so big and so many people have heard about it, that the marketers know that it’s a hot market and so they’re starting to flood the market with a bunch of “paleo health foods.” And a lot of people are getting the wrong idea about what that means.
You can’t just go to McDonald’s and get a hamburger or three hamburgers, throw away the bun and call it paleo, right? If you’re doing it right.
So, I felt like I needed that other word that hadn’t been poisoned yet. So, I wanted to come up with “wild.”
And basically it’s just a … it’s more of a philosophy on how to eat and live than it is about some crazy dogmatic diet. It’s basically like: Here’s everything that you need to know to actually do this, in a simple fun book.
And so, I basically wrote it according to what my community and fans and followers liked and wanted to listen to and then we filled it up with some of the best recipes we’ve ever made. So …
Guy Lawrence: Good one, yeah.
Abel James: … it’s a fun book.
Guy Lawrence: But it’s a bit of a big task putting a book together I can imagine, right?
Abel James: Oh, boy. It’s the worst possible thing you can do for your health, is write a health book.
Stuart Cooke: Yeah.
So, given the fact then that you’ve got all this knowledge and you’ve put it into this book, this fantastic resource for everyone, the million-dollar question is, what have you eaten today?
Abel James: Oh, good one. So, that’s the question that I can almost not even ask on my show, because a lot of people are so embarrassed about what they actually do.
So, I started the morning with supplements. A lot of them are herbs and adaptogens, you know, like rhodiola is one of my favorites. And fermented cod liver oil I usually have in the morning, because it’s a nice little dose of fat and kind of like front-loads lot of nutrition. Vitamin D is something I take pretty much every day. So, I’ll take that in the morning as well.
And then I made myself … well, every morning I wake up, drink a big glass of water, I usually keep that going throughout the day. So, lots of hydration.
And I had … this is my sixth interview today.
Stuart Cooke: Oh, crikey.
Abel James: And I have two more after this.
Guy Lawrence: Oh, wow.
Abel James: So, on interview days I generally fast until the evening. Sometimes until the afternoon, depends if I have the time or the breaks.
So, I make myself my own, like, usually I roast the coffee about once a week, so I’ll make some French press coffee and then I’ll fill it up with a tablespoon or two of heavy cream or some sort of fat. Which gives me some interest, right? I like drinking that with my coffee and I might have some coconut oil with it or medium-chain triglycides or other fat that I put in there.
So, that’s what I had today and I’ve had, I think, two cups of coffee with probably about three tablespoons of heavy cream, pasture-raised. And then right before this interview I felt like I wanted something and so my wife made an awesome green smoothie, which we have almost every day.
That’s usually how I break my fast, is by having basically a blended-up salad. But you can pick the right thing so it tastes really good.
So, it’s got like three different types of greens in it. It’s got strawberries. It has chia seeds and flax, so it’s full of omegas, the right kinds of fats, and plenty of fiber. So, I hit that with some coconut on top, some shredded coconut, because it’s nice to chew on something.
And that’s all I’ve eaten today.
Guy Lawrence: Yeah. Fantastic.
Abel James: Tonight I think we’re going to have a big steak and probably a big salad and maybe a side of red rice, I think we have some going. And we have some soup. Some bone broth that we made, that’s left over, that we’re just going to heat up and some of that too and probably some really tasty chocolate or some of Alison’s homemade cookies for dessert.
Stuart Cooke: Wow. It’s almost breakfast time and you are making me hungry.
Guy Lawrence: Yeah.
Stuart Cooke: That is fantastic.
Guy Lawrence: That’s awesome. Mate, we have a couple of wrap-up questions for the podcast.
Abel James: Hit it.
Guy Lawrence: And first one is, are there any books that you’ve read that have been a great influence in your life?
Abel James: “Chi Running” by Danny Dreyer. He’s one of my past guests. That’s one of the most underrated books there is I think.
It’s about how to incorporate symmetry and balance into your movements. Specifically for running, but it really applies to almost everything using, you know, ancient … I’ve seen a lot of similar things in Taoist textbooks and certainly like the tai chi and things like that.
That’s an awesome book. It’s called “Chi Running.” Danny Dreyer’s the writer who’s been on my show.
Guy Lawrence: We’ll include it in the show notes. Yeah. Fantastic.
Abel James: Yeah. That one’s great.
The “Perfect Health Diet” is done by Paul Jaminet. It came out a few years ago; another just wonderfully researched book.
And Paul … I was fortunate to hang out with him a bunch of times and kind of become friends with him. And he’s not your typical health professional, in the sense that he’s not really interested in any of the marketing or whatever. He likes research and he likes the science.
And so I really like that book too, the “Perfect Health Diet.”
Guy Lawrence: Fantastic. Perfect. I’ll check them out. I haven’t seen any of those two.
And last one is, and this is a pearler. What’s the best piece of advice you’ve ever been given?
Abel James: I worked with this Russian guy when I worked at restaurants growing up. And on one catering gig, he just messed up royally. I don’t know what happened exactly, but the boss was really pissed off and this guy was not having a good time. And then he just kind of like turned to me and I’m 14 years old or whatever and he’s this massive Russian guy and he’s just like, “Every kick in the butt is a step forward.”
This is how it started off and you could tell that he didn’t care at all. He was going to have a great day no matter what. And after I kind of like saw that happen and I was like, “All right. That’s cool.” The way that he handled that, I want to be able to handle something like that …
Guy Lawrence: Yeah. Take it on the chin and move on.
Abel James: … when the world comes crashing down on me someday.
Stuart Cooke: Yeah, that works. That’s fantastic.
Guy Lawrence: Awesome, mate. And is there anything coming up in the future, Abel? Anything you’d like to share? Any exciting projects?
Abel James: Sure. Yeah. We’re excited about … well, we decided basically that, this is my wife and I, this is something that we’re just going to do, you know. We’re going to make this our … we’ve been doing it full-time for a while, but we weren’t sure exactly if we wanted to do apps or you know some other type of publishing or helping publish other people or whatever. But we decided to make the blog and the podcast and our new video series kind of our main thing.
So, we just recorded a huge cooking class, that we invite all these cameras into our kitchen. We set up a bunch of GoPros and other cameras. And so, it’s like documentary-quality. Just hanging out with us in the kitchen learning how to cook things quickly and easily.
And so, it’s called The Wild Diet Cooking Class and you can find that at: FatBurningMan.com/cooking.
So that’s just one of the things, but if you go to FatBurningMan.com and sign up for the newsletter, we’re planning to come out with cool stuff like that every few months or so and just keep a steady clip of like, “You guys want to learn more about ketosis? All right. We’ll do this class.”
Stuart Cooke: Perfect
Abel James: And keep that going.
Yeah. So, it’s been fun. It’s a lot of work, but after taking about a year off traveling the world and going to Australia, which is loads of fun, it’s been really cool to come back with a renewed passion and focus.
Guy Lawrence: That’s awesome, mate and for your book, “The Wild Diet” as well, go back to FatBurningMan.com, as well?
Abel James: You can actually, if you want to see that, you can go to: WildDietBook.com.
Guy Lawrence: Okay. There you go and we’ll put a link in the show notes, as well. Brilliant.
Abel James: Right on. Thank.
Guy Lawrence: Abel, thanks so much for coming on the show. That was a treat. And I have no doubt everyone listening to this will get a heap out of that. That was awesome.
Abel James: Awesome. Yeah. What a pleasure. Thank you for having me.
Stuart Cooke: No problems and we really appreciate it. And you enjoy the rest of the day. Good luck with your interviews and enjoy that meal. Sounds delicious.
Abel James: Thank you so much. You guys have a great day.
Guy Lawrence: Thanks, Abel.
Stuart Cooke: Thank you buddy. Take care. Bye, bye.
Angela: I think we all know by now breakfast is the most important meal of the day. With a few tweaks you can make an average breakfast supercharged with no extra effort at all! By doing this you will ramp up the nourishment factor of your food and you will be less likely to make bad food choices through out the day.
So what do I mean by supercharge your day? You are more likely to achieve a healthy metabolism, balanced weight and good concentration levels. Guy & Stu always get asked what they eat for breakfast. Here are their ’7 quick and easy ways to supercharge your breakfast’ so you can upgrade your most important meal of the day.
Tumeric & Black Pepper
Love Tumeric! You could write a whole blog post just on the health benefits. It really is incredible and well studied. Some of the health benefits are: powerful antioxidant, anti-inflammatory, fights degenerative diseases of the brain, lowers the risk of heart disease, cancer preventative and reducing inflammation and pain in arthritic patients. Curcumin is the key compound in turmeric that gives you all these wonderful health benefits. Tumeric taken along with black pepper can increase it’s bioavailability. You could add to a savoury porridge or omelette.
Remember to think outside the box. One of our favourite strategies is to cook once and eat twice. You can have leftovers from the night before. Guy and Stu are big fans of a big cook-up and using last nights meal for breakfast the next day. Hands down you will be getting way more nutrients into you for breakfast than the traditional toast, muffins and cereal that we’ve been led to think is a healthy start!
Add Quality Fat & Protein (keeps you going all morning)
The last thing you want to do when kickstarting your day is spike your blood sugar levels with processed foods and carb’s for breakfast. This will have you wondering why your feeling low in energy a few hours later and reaching for sugary snacks. Try adding these foods to your breakfast plate instead; Smoked salmon, avocado, coconut oil, sardines, eggs, olive oil, nuts and seeds. All make great additions to your breakfast.
Supercharged Breakfast Smoothie
We may seem a bit biased here, but 180 Superfood was designed to supercharge your smoothie. Packed full of protein, good fats, fibre and nutrients. It makes the perfect ratio of carbs, fats and protein for a balanced breakfast to keep you full until lunch. A smoothie is the easiest way to cram in quality nutrients. It could be as simple as adding 1/2 avocado (quality fats), handful of berries (low gi & nutrient rich), some coconut milk, 180 Superfood and ice. Give it a go! I always try to add some form of greens in there too, like cucumber or spinach. If you don’t like the idea of adding veg to your breakfast smoothie or the cupboards are bare, a greens superfood powder is a great way to help supercharge your smoothie. You’ll be amazed how you feel after doing this for a week or two.
Apple Cider Vinegar Shot
Apple cider vinegar is made by fermenting the sugars from apples. This makes acetic acid which is the active ingredient. I think this is a great first drink of the day. It can taste harsh to start with but just dilute in a little more water until you get the taste for it. Dosage should be 1 – 2 teaspoons in about 1/2 a glass of warm water. Buy organic where possible to avoid toxins. Studies have suggested that it can kill some types of bacteria, lower blood sugar levels, help with weight loss and have benefits in achieving a healthy heart. I use ACV as a digestive tonic. I find that it aids digestion and get’s the system started first thing in the morning.
Superfood Breakfast Bowl
Easy to prepare and a powerhouse of nutrients and a recipe you can get creative with too. Soak a handful of pumpkin seeds, a handful of sunflower seeds and a handful of sesame seeds for 10 minutes (or overnight in the fridge) then drain. Throw in some berries or goji berries and a scoop of chocolate 180 Superfood if you need the extra protein hit. Place in a food processor and add coconut milk. Blend until porridge like consistency. This will be high in iron, magnesium and zinc. You will also have a diversity of anti oxidants, gluten free, low GI and high in protein. A great start to the day and it tastes delicious.
Almond, Brazil & Cashew Nut Butter (ABC)
Move over jam and sweeten spreads. Get rid of those sugary spread fixes and have some sustainable energy. We love our nut butters, especially the ABC combo as it contains all the essential amino acids found in animal proteins making it a “complete” protein. This is our favourite one. Not only that nuts are high in good fats and packed full of nutrients.
By making some small adjustments, you can give yourself the right start to the day which your body deserves and you will soon reap the health benefits over the long term :)
Watch the full interview below or listen to the full episode on your iPhone HERE.
Do diets really work long-term? With every weight loss plan, diet calorie counting and exercise regimes out there all claiming small miracles, it can be challenging to figure out what we should really be doing! So who better to ask than a man who lost over 100kg’s without dieting.
And from the words of Ray Martin (A Current Affair TV Program) “He lost more than 100 kilos (220 lbs) without diets or surgery, now meet the man who says we can all melt fat using the power of our minds”
Yes, this week our special guest is Jon Gabriel, which I honestly believe is one of the most inspiring transformational journeys I have ever heard! Jon’s story has been featured on A Current Affair and Today/Tonight in Australia. His success in helping others lose weight has also been discussed on many popular talk shows in the U.S., including The Jane Pauley Show, Hard Copy and Entertainment Tonight.
Full Interview with John Gabriel: How I lost Over 100kg Without Dieting Using These Techniques
In this episode we talk about:
Why diets never work long term
How the body fat just ‘melted’ off him when he applied certain techniques
The best place to start if you are always struggling to lose weight
Guy Lawrence: Hey, this is Guy Lawrence of 180 Nutrition and welcome to another episode of the Health Sessions. Today I’m standing at Coogee Beach and that building right behind me is Coogee Surf Club. And believe it or not, that’s where it all began for 180 Nutrition now over five years ago with me and Stu.
And I thought I’d bring the introduction here today, because when we started I had no idea where 180 was going to lead to and what was to follow. And it’s quite a special moment for us, because we’re literally about to launch into the USA. And I never in a million years thought that was going to happen when we started a conversation just over five years ago.
So, from probably about the second week of August, you’ll be able to head to 180nutrition.com for you to listen to this in America and our superfoods are going to be available in America. So, that’s really exciting and a really big deal for us.
So, if you’re over there, check it out.
Anyway, on to today’s guest.
Today’s guest is Jon Gabriel and I reckon this is probably the most transformational story I’ve ever heard and one maybe the internet has ever seen. The guy was weighing in at 186 kilos at one stage in his life and he said he had tried every diet under the sun. It wasn’t that he was lazy, he was just struggling; he even went and saw Dr. Atkins at one point and he feared for his health. And if you see him today, ten years on, the guy’s got a six-pack and looks fantastic. I mean it’s incredible.
And what made Jon’s story even more exceptionable was that, basically, fate intervened with him one day and he should have been on the flight from Newark to San Francisco back on September 11, 2001, yes the terrorist attacks, and he missed the flight and he should have been on it and he said everything changed from then because he realized he’d been gifted a second chance in life. And he moved himself and his family to Australia. And then the weight just started to fall off. And a big part of that was using visualization techniques and meditation and, I guess, letting go of a lot of self-beliefs.
But I guarantee from listening to this episode today, you will be inspired to meditate. You know, if it’s something; like, for me, it’s always been a bit of a task, but I’m fully embracing it at the moment and loving it, only because I’m starting to “get it.” And from this episode, you know, you’re going to be sitting there, getting up an extra hour early in the morning, I promise you.
And last, but not least, before we get on to Jon a big thank you for everyone that’s leaving reviews on iTunes. Please let us know if you’re getting something out of this podcast, leave us a review. Tell us a little bit about your story. It’s awesome to hear them. We know these podcasts are making a big difference in people’s lives. And it’s just wonderful to hear it and know that we’re getting our message out to as many people as possible.
So, if you get the chance leave us a review.
Anyway, let’s go over to Jon Gabriel. This one’s awesome.
[text on screen]: 180 Nutrition
Guy Lawrence: Hi, this is Guy Lawrence. I’m joined with Stuart Cooke as always. Hi, Stuie.
Stuart Cooke: Hello mate.
Guy Lawrence: And our fantastic guest today is Jon Gabriel. Jon, welcome to the show, mate. Really appreciate your coming on.
Jon Gabriel: Great to be here, Guy. Thanks.
Guy Lawrence: We actually had James Colquhoun on our podcast recently and for anyone listening to this, he’s the man behind Food Matters and Hungry for Change, the awesome documentaries. And we asked him actually, “Of all the people that you’ve met and interviewed, who’s been some of your most inspiring? And he instantly said, “Jon Gabriel.”
Jon Gabriel: Wow.
Guy Lawrence: So, we’re very honored to …
Jon Gabriel: That’s a huge compliment.
Guy Lawrence: Yeah. So, we’re very honored to have you here, mate.
Jon Gabriel: Awesome.
Guy Lawrence: So, could you, just to kick start the show, I guess, yeah, share a little bit about your amazing story. Your journey from where you started, what you used to do, too.
Jon Gabriel: Yeah. Sure. So, I used to be over 400 pounds or 180-some-odd kilos and I was working on Wall Street. I was stressed out. I felt like I was killing myself. I felt like I was on a treadmill that was just going too fast.
And I got off of that treadmill and over a two-and-a-half-year period I lost a hundred kilos, or 220 pounds, without restrictive dieting. That is: without forcing myself to eat less or forcefully denying myself and without killing myself with exercise. It was almost as if the weight had just totally melted off of me.
And because of the way the weight melted off of me, I knew I had a really powerful message for the world. And I wrote about how I did it in a book called, “The Gabriel Method.” And “The Gabriel Method” touched a chord with a lot of people that had been trying to lose weight by dieting and have not been successful. And the book went on to get translated into 16 languages and is in 60 countries and a bestseller in several languages.
And we went on to create this whole process of losing weight by what we call getting the body to want to be thin rather than forcing. And even today, there’s; a lot of the information that we put out is similar to what other people are putting out, at least from a nutritional standpoint. There’s like a convergence going on in terms of: You need to take care of your digestion and you need to nourish your body properly and how healthy fats. . . And all this kind of stuff.
But nobody, even today, and this is now ten years down the road, we published The Gabriel Method in 2007, but I lost the weight in 2004. So, it’s been; I’ve been out there now over ten years.
I still don’t hear anybody talking about losing weight by getting your body to want to be thin. I hear people talk about speeding up your metabolism and cutting carbs and healing your digestion and reducing stress, but I never, ever, ever, hear anybody talk about getting your body to want to be thin.
So, our whole focus is the science and study of getting your body to want to be thin, because as in my case and now thousand of people all over the world, when you get your body to actually want to be thin, you’re not at war anymore. You don’t have to; you don’t need to know how many calories you should have in a day. You don’t need to know whether or not you should eat in the morning or in the afternoon or whether you should intermittent fasting or eat every two hours.
You don’t need those rules anymore. Your body does the accounting by itself, because you become, in essence, a naturally thin person. So, that’s what we’re trying to do, is turn people into naturally thin people.
Stuart Cooke: How did you arrive at that solution, Jon? Like where was the light bulb moment?
Jon Gabriel: Right. So, it was; basically it was through my life experience. So, what happened was I was sort of a naturally thin person back in like 1990. I was about the same weight as I am now. I was athletic and I ate a healthy diet. But I didn’t have to ever make an effort to keep maintaining my weight. I was like most people or many people that we know.
And I moved to New York. I started working on Wall Street. Really high-stress job. Working my butt off. Try to make ends meet. Blah, blah, blah.
And as soon as I moved I started gaining weight. And I gained maybe five or ten pounds the first year, five or ten pounds the second year, and I didn’t think too much about it. But then by the third or fourth year I was looking at, you know, I was 220, 250 pounds. A hundred kilos.
And so, that’s the first time I decided that I’m going to do something about it. And I did what everybody does, which was go on a diet. Because this is what we’re taught, right? It’s calories in, calories out, just cut your calories. So, I went on a diet and I lost a little bit of weight and then I’m fighting cravings left and right and I gain it back.
And then I went on this process over an 11-year period, where I went on every diet I could find. And every diet I went on followed the same approach. I would lose five or ten pounds through sheer brute force restriction willpower over a one-month period and then I’d come to this place where I couldn’t take it any more and have a huge binge. I’d gain that ten pounds back, literally, Guy and Stu. And when I say I gained that ten pounds back in a day, two days max. I am not exaggerating, I mean …
Stuart Cooke: Wow.
Jon Gabriel: Boom! It would come back and then a week later I’d be five pounds heavier than when I even started that diet.
So, I went on this process where I lost ten pounds, gained fifteen pounds, lost ten pounds, gained fifteen pounds over a ten-year period till I was over 400 pounds.
Stuart Cooke: Wow.
Jon Gabriel: And when I say I did everything, I met with Dr. Atkins, face-to-face for a month. He’s not alive anymore, obviously. But he was living in New York and so was I, and I met with him every Monday morning at 7 o’clock and I spent three or four thousand dollars with him. And in the end, I’m sitting in his office and he’s reading all my test scores. I’m borderline Type 2 diabetic and insulin resistant, metabolic syndrome, cholesterol through the roof, high blood pressure like you wouldn’t believe, all this stuff. And he just looks at me and he goes, “What are you doing? You’re killing yourself.”
Stuart Cooke: Wow.
Jon Gabriel: And I’m thinking to myself: Is that really the best that you can do, Dr. Atkins? You know, you’ve written this book called The Atkins Diet; 30 million people are on the Atkins Diet. I’m going to you face-to-face and the best that you can do is yell at me? Like, I’m going to lose weight because you’re ashamed of me or like you’re shaming me into losing weight? Like I don’t have enough motivation? I had fitness trainers at six in the morning. I would wake up with fitness trainers.
The important message with me is that I was a disciplined, hardworking person and I think that’s true of most people that gain weight. We have this stereotype, you know, where people are weak and lazy.
Guy Lawrence: Yeah.
Jon Gabriel: But that’s not the case. What happens, I discovered, is there’s like this switch that goes off in your body where there’s the feedback regulating mechanisms that naturally regulate your body weight get completely out of whack and you have this unregulated mechanism where you just keep gaining and gaining and you’re hungry all the time.
And so, yeah, I would go on these diets, but at 11 o’clock at night if I didn’t have my carbs, you know, donuts, pizzas, whatever, I couldn’t sleep. So, then I’d have to eat that.
So, you know, this thing goes on and it’s not about being weak or lazy or undisciplined or trying hard or any of these things. And you go to the doctor and he goes, “Well, you should just eat less.”
And I remember walking into so many different doctors’ offices and they’d just look at me and they’d just give me this look, like, you know, “Oh, this guy doesn’t care about himself.”
Guy Lawrence: Yeah, as if you don’t care, yeah.
Jon Gabriel: Yeah. “Oh, well, you should just eat less.” And that’s what doctors are saying.
Stuart Cooke: Yeah.
Jon Gabriel: It is kindergarten medicine. It flies in the face of hormonal molecular biology as we understand it today; it flies in the face of it. There is switch that goes off. I lived through it.
So, when I recognized, and the turning point for me was in 2001 I realized that for whatever reason, my body wanted to be fat and as long as it wanted to be fat there was nothing I could do to stop it. And I stopped dieting. I stopped this whole craziness and I just started researching everything I could about the hormones and the biology of weight. And I had a solid foundation in molecular biology from the University of Pennsylvania because I’d gone to the Wharton School of Business, but I wanted to be a doctor too, so I took all the pre-med courses of organic chemistry, molecular biology and all these.
So, I had enough of a foundation to read the researchers’ reports and make sense of it. And I studied and studied and I realized there were a lot of components to it. The biggest thing I studied was stress and the hormonal biology and the biochemistry of stress and what I discovered is that stress sometimes causes the exact same chemistry as a famine.
So, if you were in a famine you would have certain changes in your chemistry. So, your triglycerides would elevate and your cortisol levels would elevate. Certain proinflammatory cytokines would elevate and all these things are the exact same things that happen when you’re in a famine and you’re chronically hungry all the time. And what it is, is a signal to your brain that you’re in a famine.
So, what happens is your brain gets tricked by other stresses into activating the famine mechanism and it becomes this unregulated thing. Because if you were, if you were in a famine in real life you’d have all these stresses. Your brain would go, “Oh, we’re in a famine and we need to eat and eat and eat.” Then you’d eat and you wouldn’t be in a famine anymore. You wouldn’t have the stress anymore and you wouldn’t be signaled anymore.
But if the stress is coming from something other than a famine, but it’s causing the same biology as the famine …
Stuart Cooke: Yeah, right.
Jon Gabriel: It’s like the left hand doesn’t know what the right hand is doing. Like, I once saw this National Geography thing with these sharks and this shark had had its belly cut open and its intestines were coming out, but it was a feeding frenzy, and the shark was eating its own intestines. So, it’s like, you know like, one side doesn’t …
Stuart Cooke: Yeah.
Jon Gabriel: You know, it’s like one part of your brain doesn’t know what the other part is doing, you know. And this is what people are living through. They’re living through this situation where one part of the brain is not responding properly to outside stresses.
So, what I started to do was look at all the different stresses that can cause this trigger to go off. And so, it turns out there’s a number of stresses and that’s what we published in The Gabriel Method. And some of them are physical and some of them are emotional.
So, if you’re in chronic emotional stress all the time, you’re pumping out proinflammatory cytokine cortisol, the same way you were in a famine in certain instances, not for everybody and we can talk about that, but for certain people it’s the same.
If your digestion is off and you’ve got leaky gut, you’re pumping out proinflamm; you’re pumping out toxins into your bloodstream, which is activating your immune system and causing a low-grade chronic inflammatory XXtechnical glitchXX [:12:40.0] it’s the same as famine. If your triglycerides are elevated because of certain processed foods you’re eating, it’s the same as famine.
So, the key is to change your biology so that your brain is not whacked out anymore and getting miscommunication. And then what happens (and this is what happen for me and this is what happens with the people we work with) it’s like imagine this scenario: You’ve got 200 pounds of excess weight on you. Your brain, because it’s whacked out because of the chemistry, thinks you have zero fat, right? So, you’re eating and eating and eating. And this is what’s going on with people. And then all of a sudden one day imagine you wake up and your brain is getting an accurate assessment of how much weight you have on you and your brain says, “Oh my God, we’ve got 200 pounds of excess weight. This is crazy!” And then what happens is you just start losing weight like crazy. So, I just stopped being hungry.
What I did is, I moved to western Australia. I started growing my own food. I started meditating. I started visualizing. I started taking lots of probiotics and digestive enzymes. Taking super greens with protein powers and smoothies and all this kind of stuff. And all of the stresses that were causing this went away and the weight started to melt off me and I wasn’t even trying to lose weight at that point. I just couldn’t; I just had given up on life kind of.
In my job, I couldn’t work anymore. I was just totally at a breaking point and I just wanted to take care of myself for a little while.
Guy Lawrence: Yeah.
Jon Gabriel: But the weight started to melt off of me. Melt off of me. And this is; and then it just totally melted off of me, all of it, and I’ve been the same weight now for ten years and I never, ever diet. It’s just that I know how to take care of the communication mechanism that causes your brain to listen properly to the amount of fat that you have. And that’s what I do when I work with people.
And the most overriding comment that I get from people when I work with them and these are people that have been serial dieting for 30 years and might have 50 or 100 kilos or 200 pounds to lose, they say; they go, “I don’t know what’s wrong with me. I’m just not that hungry anymore. You know, you tell me to eat a good breakfast. I can’t eat a good breakfast and I’m not hungry after lunch. Should I still eat every two hours?” No! You have changed. You’ve got it. Your chemistry has changed. Let your body lose weight. Let your body do the accounting now. Your body is your own best friend right now. Let it lose weight.
Guy Lawrence: Yeah.
Jon Gabriel: Get your body to want to be thin; you lose weight sustainably.
Stuart Cooke: Fascinating.
Guy Lawrence: Did you have to reach a finite tipping point? Like a breaking point? Because we find that with many people that it’s almost like something has to become unbearable and then they snap.
Jon Gabriel: It’s like a perfect storm. It was like a perfect storm for me.
So, I was at 400 pounds. I was working three jobs on Wall Street, you know, I was running three companies on Wall Street and so I was working around the clock. So, one of them was a; just a brokerage company that had 16 brokers working for me. Another one was a startup online company and another one was an online overnight trading company. So, I was getting up every two hours to check the markets.
So, this was what I was doing. I was just racing and racing and racing, but at the same time carrying 200 extra pounds on me.
Guy Lawrence: Yeah.
Jon Gabriel: So, I felt like I couldn’t go any further. Then I was almost on one of the planes that crashed in XX2011 – misspoke. Edit? 0:15:34.000XX and I just said, “I’m on borrowed time right now. I almost died. Life’s giving me a second chance and here I am killing myself. I’m just going to take a step back.”
And I sold my business. I moved to western Australia. I bought a piece of land. On 12 acres I started growing my own food and I just started living day-to-day. I figured; okay, it didn’t cost me much to buy the property, because currency was real strong for the U.S. dollar back then; this was some time ago. And property prices were really, really cheap in western Australia back then. So, it cost me; it cost me almost; it cost me $75,000, something like that, to buy this property.
You know, it was like; and I just; I said, “Okay. I have a place to live and I have some food, because it’s growing outside. So, today’s taken care of.” And I started living just one day at a time, saying, “Okay. I have a place to stay.” And as I was saying; I used to say to myself, “Okay. Air is free. I have a place to stay.”
Stuart Cooke: Yeah.
Jon Gabriel: “And I have food and water. So, today is taken care of.” And that was how I lived my life. And as I was doing that, it just; I didn’t; I wasn’t even trying. I still had; like I still would buy chocolate, eat pizza and all things that you can’t eat because they’ve got fructose and they’ve got; they’re insulin resisting. You know, all the things, but I still ate them and I was losing weight. And then eventually I lost my cravings for them entirely, because my body just kept going healthier and healthier. But it came from a very organic place.
So, when I tell people I lost weight without dieting, they’re like, “Oh, I bet if you measured your calories…” I’m, like, I didn’t measure my calories. I started; my body wanted to let go of weight, I started being less hungry and started craving healthier foods. Eventually I started having enough energy to exercise and so I started riding my bike.
You know, it just all happened from a very organic place by taking care of the chemistry that communicates your brain to your body.
Guy Lawrence: Wow. So, another question that popped in. So, for anyone listening to this who is struggling to lose weight and, “I’ve tried everything,” you know. Where would be the best place to start for them?
Jon Gabriel: So, the first thing you have to understand is that there’s reasons, there’s certain reasons why your body wants to hold on to weight. It comes from a confusion of survive; it comes from your body accidently activating a survival program. So, holding onto weight is a survival program. It protects us against famines when we’re living outdoors. And our body has a switch that activates that survival program. The stresses in your life can trip that switch.
So, the first place to look when you’re trying to lose weight isn’t necessarily how many cupcakes you’re having or any of these other things or how often you’re exercising; those things come into play, but the first thing to do is look and say, “What is the stresses (stress or stresses or stressors) that are tricking my body into activating this fat program?” That’s the first place you have to look.
So, it could be your digestion. And the way that; the clues to that are: “When did I start gaining weight?” So, sometimes people tell me, and I deal with people that have had serious, serious weight issues, lifetime weight issues. They tell me it all started when, for example, God forbid, they were abused as a kid, right? And that’s a trauma that causes stress. It causes chemistry.
Now, if you don’t relieve that trauma and make your body feel like you’re in a safe place, then dieting isn’t going to work. Because as soon as you lose a little bit of weight your body’s going to be like, “Well, no, we need that weight.” It’s a protection, you know, so you have to deal with that.
It could have been when you had a nasal infection. You started taking antibiotics. And then if you look at that and so you took antibiotics for a month or whatever, your friendly bacteria is destroyed. So, if your friendly bacteria is destroyed, that causes an inflammatory stress in your body. So, now we have to heal your digestion.
It could be that you just have too many toxins in your body and you need to detoxify. It could be you’re not sleeping well; you have sleep apnea. That’s a really big one.
You know, one thing we think; you know, you take a guy who’s three, four hundred pounds, work him real hard and he’s trying to exercise; he’s exhausted, he’s trying to eat well and you’re trying; and he goes to a fitness trainer or doctor or whatever and then they say, “Well, you need to exercise more. You need to exercise seven days a week.”
Well, really what he needs to do is sleep. And he’s not sleeping because he has sleep apnea. Because the weight of his neck is choking off his, you know, his windpipe, so he’s not getting into a deep sleep.
Guy Lawrence: Wow.
Stuart Cooke: Right.
Jon Gabriel: That’s causing a chronic low-grade stress. It’s activating his inflammatory hormones and also his cortisol levels and that’s activating this fat program. He needs to get a CPAP machine to learn how to sleep.
If you’re chronically stressed all the time, he needs to learn how to meditate. If you’ve been emotionally abused you need to work through that emotional abuse.
So, you need to focus on the root issue. And the key to finding the root issue is always going back to finding the trigger of “when I started gaining weight?”
So, when you go back there, it’s the first thing I always ask people, “When did you start gaining weight?” and we talk about that. I don’t talk about what they’re eating. I don’t care what they’re eating.
Guy Lawrence: Yeah.
Jon Gabriel: I want to find out when they started gaining weight. “When I started having kids. When I was in a divorce. When I got married. When my parents separated. When I started working on Wall Street.” Whatever the thing is, we need to go to there. We need to work through that.
So, the first place you always have to look is: what is the trigger, because there’s always a trigger, that’s causing this miscommunication with your body.
Guy Lawrence: Yeah that’s fantastic advice, mate. It’s so difficult to get our message through. Like, you know I worked as a fitness trainer for ten years and that’s why we started 180. Because, you know, I wanted to try and put out the beliefs out there. What I truly felt to be doing including, like, these podcasts and stuff. But when you’ve got; when you’re getting bombarded by the calorie in/calorie out, the diet message like you’re saying “flogging yourself” harder and harder at the gym and sleep comes into the problem. It’s really hard to cut through all that nonsense.
Jon Gabriel: When I work with my coaching people, I’ll work with people that have had a lifetime of weight issues and they feel like they’re failures. They feel like they’re sabotaging. But it’s not any of those things. The approach has failed them. The irresponsible way that we’ve looked at the data that’s out there and analyzed it and our lack of ability to respond to the current; to the new information, is what’s failing them. Not themselves.
So, I will talk; there are people that I have worked with, where I say, “I do not want to talk about food or exercise.” For months, we’ll go three months and then I’ll say, “Okay, now let’s talk about food.” And then we’ll do that for a couple of months and then I’ll say, “Okay, now let’s talk about exercise.” And we’ll do that for a couple of months and then I’ll say, “Okay, now you’re in a situation where you can expect to lose weight.” And they go: Poof! 80 pounds gone within two months. Boom! And stays off. Stays off!
Guy Lawrence: Incredible.
Stuart Cooke: Yeah. It’s amazing.
Jon Gabriel: It’s the exact opposite of the diet. So, a diet, you lose weight real quick; 20 pounds in 20 days. And then your metabolism slows. You further activate that famine response, which was already activated for some other stress, right? So, you further activate that. You go to war with your body. You’re fighting cravings all the time. And boom! You gain it back.
This, maybe you’ll do this groundwork, you know. I call it; you pay it forward. You do this groundwork to get to reverse the insulin resistance, the leptin resistance, the inflammation, the cortisol, the mindset, the nutrition. You do all these things in reverse and then you just go, poof! And the weight starts falling off.
And for me, too, when I lost the weight and kept it off; I didn’t lose weight quickly in the beginning, I lost weight really slowly and then it started to speed up and at the end I was losing weight like crazy, because my body became very efficient at burning fat. All the issues were gone. The weight wanted to let go. I had so much energy to exercise and it just; it was like this accelerated thing and that’s what happens with the people that we work with, it’s the exact opposite.
There’s this transition period, where you’ve got to do the work and then poof! The weight falls off.
Stuart Cooke: It’s amazing, because I think the majority of people immediately would assume that, “Well, I have to eat less.”
Jon Gabriel: Right.
Stuart Cooke: And then given what you’ve been telling us that would put enough stress on your body. Just the sheer worry about not knowing …
Jon Gabriel: It’s not just the worry. Think about this for a second. So, remember I said that sometimes the stresses in your life trick your brain into activating the famine response, right?
So, picture this scenario. You’re worried about making ends meet or your digestion is messed up, you’re not getting sleep; whatever it is. But you’ve got stress hormones that are communicating to your brain, your survival brain, not your conscious brain, but your survival brain, which is what’s in charge, that you’re in a famine, right?
So, your brain thinks you’re in a famine and then you go on a diet. What happens? You’re already; your brain already thinks you’re in famine and now you’re in a real famine …
Stuart Cooke: That’s right. Yeah.
Jon Gabriel: … and then you go to war with your body. And that’s why diets don’t work. There’s an inherent conflict of interest, because you’re not working with your body.
So, I’ll give you a perfect example of eating less with someone I just talked to just yesterday. So, we’d been working together for a few months and she says to me, “You know, I’m just not hungry. After lunch, I’m just not hungry anymore and I’m losing weight.” Is what she says and for a long time and she goes, “And something weird is happening. I don’t know what’s wrong with me. But if I do eat at night, I know I’m not that hungry, but if I do eat a certain amount or whatever, I start getting really hot and I sweat and I don’t know what’s wrong.” And I said, “Your body doesn’t want weight right now, which is why you’re not hungry.”
So, yeah, you have to eat less but you’ve got to want your body to want that so your body’s not hungry. Your body wants to lose weight, so you’re not hungry. And if you do eat, your metabolism speeds up so that you burn that food before you go to sleep. That’s what’s happening.
Stuart Cooke: Unbelievable.
Jon Gabriel: Your body just doesn’t want the weight anymore. That’s the way you lose weight sustainably. Get your body to not want the weight anymore.
Guy Lawrence: Fantastic.
Stuart Cooke: Brilliant. Fantastic. Tell us a little bit about meditation, because you touched on it earlier. Is that like an integral part of stress management?
Jon Gabriel: Yeah. So, meditation and also what I call “visualization,” which to me is targeted meditation, is really, really important and so incredibly useful, because it rewires your brain chemistry so that you’re not pumping out stress hormones all the time.
So, if you look at the way brain chemistry works, the more you do something, the more it reinforces the signal so you’re going to do it more. That’s how habits are created. But thoughts are the same.
So, if you’re thinking fearful thoughts all day, what’s happening is there’s a signal going to the limbic part of your brain, activating a part of your brain called the amygdala, which is the seed of aggression and fear, which then pumps out inflammatory hormones and stress hormones. And so, what’s happening is the more you do that the more it gets reinforced.
So, you’ve got this unregulated feedback thing that’s pumping out stress, causing stressful thoughts. Pumping out stress, causing stressful thoughts. And if you were to actually trace the chemistry of that part of your brain, it becomes a stress-producing factory or a stress hormone-producing factory, which basically is like taking a weight loss drug all day. It’s like, if you were inter. . . Or a weight gain drug.
So, if you were intravenously tied to a weight hormone that causes you to gain weight and it’s pumping into you all day, you’re just going to get heavier and heavier. This is what’s happening with people.
So, how do you break that?
Well, when you meditate, even though if you’re only mediating only for like ten minutes a day, you start activating, creating inroads to activating areas that make you feel safe and relaxed and connected. And it’s not just for those ten minutes. It’s for the whole; it’s for the rest of the day and then evidently over time, it becomes all the time.
So, it’s just like the same as if you were to work out 20 minutes, three times a week, you’d be stronger all the time. Not just when you’re working out. If you meditate every morning for 10, 20 minutes, you then change your chemistry all day so that you’re not producing those stress hormones.
Guy Lawrence: Okay.
Jon Gabriel: So, that’s really, really powerful. And then when you use visualization, you actually get your mind and body to communicate. So, anything you imagine doing; if you imagine the weight melting off your body, if you imagine yourself craving healthy live fruit or going to the gym or doing well at business or any of these things. When you’re in that meditative state, your mind is very powerful and you become much more able to achieve your goals.
And by achieving your goals, not just weight loss goals, but other goals, sometimes it helps with weight loss too, because if you’re worried about finances, for example, and you’re able to use visualization to help improve your business and to have a good meeting and be successful, then you’re not worried anymore. There’s less stress and the weight comes off.
If you imagine yourself eating healthy foods, then you’re more likely to eat them. If you imagine yourself going to the gym, you’re more likely to do it. Many studies have shown that when you practice, rehearse mentally something, especially when you’re in a meditative state; you’re going to do it. It’s how you create habits.
So, we’ve incorporated meditation and visualization. That’s like the framework to get your mind and body to work together.
Guy Lawrence: So, just for people to visualize it …
Jon Gabriel: Yeah.
Guy Lawrence: …you know, I’m thinking meditation is almost like a pressure cooker scenario, where you’re releasing the lid off it and allowing pressure to come.
Jon Gabriel: That’s one way to look at it. I would also look at it as it’s also creating a different connection so that you never even go into that pressure cooker.
Guy Lawrence: Yeah.
Jon Gabriel: So, on the one hand you’re letting off the pressure, but you’re also connecting in another way so that you’re never even creating the pressure.
Guy Lawrence: Yeah, perfect.
Jon Gabriel: So, like, you’re waiting in a bank line, right? And you’re late for work and you get to this; you’re pumping out stress hormones. But what you find, if you do meditate on a regular basis, is you’re not doing that anymore. You’re late for work or whatever, you recognize, “Look, I’m in a line. I’m going to be to work. I’m going to explain this to my boss. There’s nothing I can do about it now.” You don’t have that pressure any more. You give into the outside world, maybe doing whatever it’s doing.
Guy Lawrence: Yeah and you’re in the moment. So, with meditation, Jon, it’s a word that I hear get flung around a lot, and visualization and it’s something that I’ve always grappled with, as well. There’s things I grasp and just run with, you know, in areas of my life and I probably speak for Stu as well. So, for people listening to this, and I know a lot of people that fall in and out of meditation constantly, you know, as in they’ll do it for a week and then they don’t do it for six months. And then all of a sudden it builds up, you know. What would be; like if you could give three tips, like, what would be the simplest way for …
Jon Gabriel: So, I’ll tell you how I started and I get every…
Guy Lawrence: Okay, perfect.
Jon Gabriel: You want; the key is you want to become addicted to it. But there’s a lot, there’s a long road to get there, right? So, what I did was I listened to a meditation every day. It was a 20-minute meditation. I listened to it every day for about two years. Eventually, I would get; when I started doing the meditation I would just get this incredible bliss and relaxation, like, you’re sitting there and you’re not fidgeting anymore, And you’re not trying; like most people; that’s the other thing, it’s very paradoxical in the sense that if you try to concentrate you actually take yourself out of the meditation. Do you see what I’m saying?
Stuart Cooke: Yeah. Yeah.
Jon Gabriel: So, its like, you know, it’s like they teach you in martial arts, if you’re tense and you’re using muscle, you’re not going to be as effective as if you’re relaxed and you have sensitivity and you can move fast and you can think clearly. It’s the exact; as soon as you start trying you get discouraged, you get out of the meditation, and then you give up.
So, what I tell people, I’ve created seven- to ten-minute visualizations. It couldn’t be easier. They’re seven to ten minutes long. I say you have it all set up in your room. You do it as soon as you wake up.
So, you wake up. You don’t check Facebook and then do the meditation. You wake up. You press the button. You close your eyes. And the most important thing is, you let your mind wander. You don’t try to get; so if I say, “Imagine the weight melting off. Imagine yourself.” You don’t try. You just let your mind wander and you just sit there for the ten minutes or seven minutes.
Because what happen eventually; number one: you don’t give up, because you’re not getting discouraged. You’re not thinking, “It’s not working, my mind’s wandering.”
Stuart Cooke: Yeah.
Jon Gabriel: You’re not trying. You’re not taking yourself out of the meditation. But something takes over where all of a sudden you’re, you know, your mind’s going “mee-mee-mee-mee-mee,” then all of a sudden you go “meep” and you are there. And it feels; it’s just like, you know, if you think about it all the best experiences you can have are experiences when you’re just there; your mind isn’t doing it.
So, if you’re getting the best message in the world, you might start out, your message therapist is saying, “How’s your day? Blah, blah, blah.” “Oh, yeah, blah, blah, blah.” Then all of a sudden, you know, 20 minutes into it, she’s working on your back and your shoulders, and you’re just like “ah…”, right? Your mind’s not wandering.
You know, if you’re making love and it’s amazing, “ah…” Your mind’s not wandering. Like if you’re having; like if you’re sky diving or skiing or snowboarding …
Guy Lawrence: Surfing. I think of surfing.
Jon Gabriel: …surfing, your mind’s not wandering, right? You’re watching the best sports event, you know, it’s 30 seconds left; your mind’s not wandering. You’re just right there.
So, every great experience that you have across the board has one thing in common. You are just right there. And what happens, you can’t create it with meditation, but it creates you. It takes you over.
You don’t ever know when it’s going to happen and I’ve been mediating for years now and I never know when it’s going to happen. I’m always surprised every time. It’s like “mee mee mee mee mee and tomorrow I’ve got to call this guy” and all of a sudden I go. . .
Stuart Cooke: Boom.
Jon Gabriel: And you’re like; it’s like you’re plugged in.
Do you remember Star Wars; the first Star Wars episode?
Guy Lawrence: Yeah.
Jon Gabriel: And C3PO? I don’t know if remember, like in the video he goes, …
Stuart Cooke: Yeah.
Jon Gabriel: “If you don’t mind sir, I’ll just turn off.” And he just goes …
Stuart Cooke: Yeah.
Jon Gabriel: That’s what it is. It’s like you go “whoop.” And you just; it’s almost like, you feel like you’re being plugged into a source of energy. Where you’re just energized and focused and you feel it and then it permeates your day where you feel this bliss, you know, all throughout the day. And then you’re hooked.
Stuart Cooke: I hope I can work at that. I’ll have to work at that. For me, I liken it to looking at a TV shop with 20 different TVs and they’re all playing different stations. And I’m looking here and here and here. All these conservations coming in, so I need to …
Jon Gabriel: Yeah. All right. But listen to your languaging. You say, “I have to work at that.” And even that is going to take you out of meditation. So, rather than say, “I have to work at that.” just say, “I’m going to listen to that every morning.”
Stuart Cooke: Right.
Jon Gabriel: Just press the button every morning.
So, I take; when I work with people, I take that feeling of that activity out of it. So, all you have to do is press the button every morning. Even if you’re just lying in bed, it’s best if you’re sitting up, but you just press the button every morning until once you become hooked you’re; that’s it. You never have to worry again, because you’re going to do it.
Like I don’t have to go, “Ah…” Like, if with yoga, for example, I have to go, “Ah, I’ve got to do yoga.” You know.
Guy Lawrence: Yeah.
Jon Gabriel: But there’s some people that are hooked on yoga. You know, they’re going to do their two hours in the morning, because they love it and I’ve never getting that. I will never get to that place. I hate it, hate it, hate it and it’s just that it.
But you can get to that place with meditation. Where, like, for me, I’m hooked. I don’t have to think, “Ah, I have to meditate today.” I sit up and it just comes in and then you’re just; you have this ability to focus and imagine how your day’s going to work out. And you find this correlation between what you imagine happening and what happens in real life. It’s just uncanny.
When you’re, like, a business meeting, you want to do really well. You imagine it and all this light coming out and people just spellbound and it happens. It’s just a cause and effect relationship that’s unreal.
So, it’s like this mechanism. You imagine the weight melting off your body and it happens.
And you know for me I imagined myself, when I was 400 pounds. If you’ve ever seen my before and after pictures, I imagined myself with tight skin and stomach muscles. And everybody thinks those pictures are PhotoShopped. I even; I went back to the lady that took them, just recently we created another video, where we videoed me getting pictures again and had her swear that they weren’t Photo. . . They’re not PhotoShopped.
Like, there’s probably a lot of reasons why that happened, but one of them was, I imagine; really, really, really focused and just tight, healthy and it just, it happened. You know, and I just, I don’t know how much of that is in the mind, but I don’t want to discount the mind either. Because I think the mind is so much powerful than we can even imagine.
We can even, you know, there’s studies with the mind right now, where they did this placebo study with cancer patients, right? Where they wanted to test a form of chemotherapy. So, one group got the real chemotherapy and one group didn’t get chemotherapy, but they thought they got chemotherapy. The group that didn’t get chemotherapy, but thought they got chemotherapy, 30 percent of them lost their hair.
Stuart Cooke: Oh boy, oh boy.
Guy Lawrence: Wow!
Jon Gabriel: 30 percent! We didn’t, we have no idea how powerful our minds are.
Stuart Cooke: It’s hugely powerful, isn’t it. It’s unbelievable.
Jon Gabriel: And everybody’s, nobody’s looking at that. And I’m like why are we not looking at this? But when you apply it the other way, rather than getting you, tricking you into losing your hair, you can apply it the other way into getting you to be thin and fit and successful. And so, that’s what we do with our meditations and our visualizations, is we apply that power in the right direction.
Guy Lawrence: Yeah. Jon, listening to you just makes me want to do it. You know, like it’s phenomenal.
So, again for anyone listening to this and going, “Well, I’m going to have a crack at this.” and they’ve not done it before. What would be a good amount of time to start with to make it a habit? So, I remember you saying to once, “make it a habit first,” right?
Jon Gabriel: Five to seven minutes. So, but you need; I suggest you need to; you listen to something. Like, we have, we have lots of visualizations that are seven minutes long. Just keep listening to it until you become addicted to it until you can feel the energy, because you feel the vibration, because you feel the calmness and you can feel why it’s working. And that can take six months to a year and then you’re like, “Oh, I get this. I really, really get this. I see why I can’t wait to do this again.”
When you’re there, you do it on your own. But until then, press the button. Don’t work at it. Don’t try. But just press the button every day. Make a commitment to pressing the button first and just sitting there for seven minutes every single day until you become addicted.
And believe me, it’s easier than becoming addicted to yoga, because you don’t have to do anything but sit. You just sit instead of feeling that intense pain that you …
Guy Lawrence: Yeah. Well, what we can do, like, if you’ve got visualization techniques for people that we can link to the show notes for this so when they listen to this they can come and check it out.
Jon Gabriel: We have some free visualizations, you know, on our site and we have; we’ve got a support group with 40 visualizations in there …
Guy Lawrence: Wow.
Jon Gabriel: … that, you know, I keep making new ones and that you can join and have a; you can join for free for 30 days. So you can literally, you can join this support group for free and download all 40 visualizations and then cancel the next day.
Stuart Cooke: Yeah.
Jon Gabriel: You know, like, we want to give these out. I want the world to; I want people; I feel like it’s a blessing to, for me and I wouldn’t be able to do what I did unless I, this happened to me where I became addicted to this; to mediating and visualizing in it. I just want that for the rest of the world you know.
Guy Lawrence: Yeah. Brilliant.
Stuart Cooke: I had a question now to shift this over to about parents and children.
Jon Gabriel: Yeah.
Stuart Cooke: Because I’m a dad myself and I take my girls to school every day and I have noticed that there are kids now that are carrying a lot of weight and parents are looking frazzled as well. You know, they’re plugged into the grind.
Jon Gabriel: Yeah.
Stuart Cooke: Any particular strategies for the parent perhaps who are struggling?
Jon Gabriel: Well, you know we wrote a book. I wrote a book with a pediatrician, named Patricia Riba, named “Fit Kids”. Specifically, I’m the Gabriel Method to kids.
But it’s the same thing. You’ve got to look at causing the chronic low-grade inflammatory stress that’s causing them to gain weight.
So, let’s talk about some of the things. Kids have stresses in school. They have bullying in school. There’s abuse that goes on. There’s nutritional depletion. So, the foods that we’re eating are so full of; so devoid of nutrition that they’re getting nutritionally deplete. And of course, all the chemical changes that take place when you eat all the junk food, that’s a big deal.
The toxins. There’s so many toxins in our food.
Stuart Cooke: Yeah.
Jon Gabriel: And toxins can cause you to gain weight; then all the toxins of the medications. We’re living in this culture where it’s just expected that we medicate our kids and there’s something like; there’s something like 70 more vaccinations that we give our kids than we had when we were growing up.
Stuart Cooke: Right
Jon Gabriel: So, including a vaccination for hepatitis the second a kid is born. Why you have to get a vaccination for hepatitis the second someone’s born is beyond my imagination. But if you think about what a vaccination is designed to do; it’s designed to cause you to evoke an inflammatory response.
Stuart Cooke: Yeah.
Jon Gabriel: That’s what it’s designed to do. Which is fine every once in a while. We did it. We had vaccinations. We had our vaccination schedule for our measles and our whatever. But now you’ve got vaccination schedules for itchy knees, I mean, for anything. You know, 200; some statistic by the time you’re three you’ve had like 70 or 100 vaccinations.
So, if you’re constantly injecting substances into your kid all day long and if you look at the childhood obesity; if you look at a graph of how childhood obesity has grown over, since 1990 when we started accelerating the vaccination schedule, it’s pretty much the same exponential curve as the rate of which vaccinations have grown.
So, I don’t want to just dis vaccinations. That’s a heated discussion. But you need to look at the inflammatory consciences from a weight perspective and you need to balance how that’s going; how frequently you have them and do you need every single one of them always.
Is everything life-threatening, that you have to do that? And what are the consequences? And so, that’s one thing.
Another is just other medications. Antidepressants can cause you to gain weight. And maybe; and sometimes the answer when you have depression is you don’t have the right gut flora. There’s a lot of studies to show that.
So, we’re not taking care of the gut flora of our kids. We’re pumping them with medications that cause inflammation. We’re giving them food that has no nutrition. They’re in stressful environments. They’re emotionally abused, you know, we all suffer; that’s there too.
So, you need to look at all those different things with the kid and you need to approach it that way. Because if you don’t approach it that way and just say, “Okay, eat less cupcakes.”
Stuart Cooke: Yeah.
Jon Gabriel: You get into this situation where the kid feels shame. The kids; it’s a futile effort that’s destined for failure and then it makes the kid feel like a failure.
Stuart Cooke: That’s right.
Jon Gabriel: You’ve got to give the kid a fighting chance by reducing the chemistry that’s causing them to want to eat chronically. You’ve got to nourish them. You’ve got to heal their digestion. Help detoxify their bodies. Help reduce stress.
We do a lot of visualizations for kids that are really good. There’s one called “The Dreaming Tree.” Another one called, “The Magic Carpet Ride.” “The Ride of the Blue Clan.” Cave Clan I think it’s called, something like that. We just have all these different stories that we tell the kids to reduce those things. And you’ve got to look at the medications that you’re putting in you kids and the frequency. And you’ve got to make an informed decision about which ones are the most important and when to do it. You have to be active and proactive with your kids.
Guy Lawrence: Yeah.
Stuart Cooke: Perfect.
Guy Lawrence: Go on, Stu.
Stuart Cooke: What sounds like the key word is “stress.” Whether it be from toxins, you know, the environment. Whether it’s from our gut. You know, everything.
Jon Gabriel: And that’s not what we’re doing. We’re just saying, “Okay, how may calories?” I remember the lady that we wrote this book with, Patricia Riba. She talks about this 4-year-old kid that carries a cup wherever she goes. And it turns out that she does that because the nutritionist said, “Only eat this much food.” So, she has this cup wherever she goes and she’s just this, you know, poor little 4-year-old kid.
Stuart Cooke: Yeah.
Jon Gabriel: And whose fault is that; that she’s in a situation, we’re putting it on her. Like that she’s eating too much.
Guy Lawrence: Yeah.
Jon Gabriel: And you, you know, you have to live through it too. So, like, when I was living this thing, where I was hungry, hungry, hungry all the time and now I’m not. You know that you’ve got to get to that place.
You don’t just take a kid who’s hungry all the time and deficient in so many nutrients and so much; and their gut flora is so messed up, and they’re so insulin resistant or leptin resistant that they’re hungry all the time. You don’t take a kid like that and say, “just eat this much food” and shame them all the time. You’ve got to address the real issues. So irresponsible, because if you look at the research that’s out there; so irresponsible not to be doing that.
Guy Lawrence: Yeah, such a huge topic. I mean, do you hold hope for the future, Jon, in the whole?
Jon Gabriel: Yeah, I do, because I see like a convergence of information. I see people, I see people; parents are getting educated.
I mean if I look at my support group, we’ve got a private forum where people may ask stuff and I’ll be; it’s like a Facebook forum. So, I’ll see it on my feed and I’ll think, “Oh, I’ve got to get back to that man to answer that question.” I go back two hours later and there are better answers than I could give. More informed answers.
Guy Lawrence: Fantastic.
Jon Gabriel: I thought, okay. These are parents. These are people that had weight issues. These people are very into it. You give people a direction to heal themselves and it starts to work for them. And they’re like, “Screw this, I want to know” and they’re taking their health in their own hands.
So, there’s a convergence and a spreading of people that are taking their health in their own hands and sharing information. And that is hope for the future. That’s real hope.
Guy Lawrence: Yeah. Fantastic, fantastic.
Mate, we have a few questions we ask everyone on the podcast as we go towards the end and I’m going to bring in one more as well, ask three. But do you; what is your daily routine, like non-negotiable practices that you’ve kind of brought in over the years now?
Jon Gabriel: So, I don’t have many non-negotiable. I meditate every morning; that’s non-negotiable. I won’t start my day without mediating. I do this meditation and as soon as I know I’m ready, I ask for guidance. I ask my higher self to guide me throughout the day and work through me. Once I know I’ve made that connection, because that’s one of the things meditation I feel does is it helps you connect with your higher power. So, that’s non-negotiable. I’m not going to start my day.
So, like if I’ve got to wake up at 4 o’clock in the morning to catch a flight, I’m going to wake at 3 o’clock and meditate. I remember, I remember I was, I was with my video editor somewhere and I had to pick him up at 6 o’clock in the morning and I was looking for him and getting lost. So, it was like 6:10, 6:20 and the guy who’s with him said, “You think Jon didn’t wake up? He fell asleep?” He said, “No man. Jon’s been up for three hours. He’s been mediating for three hours”
Stuart Cooke: Yeah.
Jon Gabriel: And it was true. I had meditated; I had gotten up hours before and meditated. That’s non-negotiable for me. I love it.
Stuart Cooke: Yeah.
Jon Gabriel: I have to do it that. The other thing is I nourish my body. I don’t focus too much on; I don’t have a rhythm of I have to eat breakfast at a certain time or lunch at a certain time or don’t eat this, don’t eat that. But I will have super greens. I will have smoothies. I will have green juices. I’ll have salads. I’ll have sprouts. I’ll have fermented foods. I will eat lots of really nutritious foods and I’ll focus on the adding of those things.
And the other things you can’t eat after a while. You know, when your body gets really, really healthy you cannot eat junk food. And that’s a beautiful place to be, because it’s very different than fighting junk food.
So, those are probably the two non-negotiables. I’m going to do my meditation every day and I’m going to nourish my body really well every day. Those are non-negotiables.
Guy Lawrence: Fantastic.
Stuart Cooke: And what about, we always say, “motion equals emotion” and we love to get off our seats.
Jon Gabriel: Yeah, yeah. So, we didn’t talk about exercise. So, let’s talk about exercise for a moment.
Guy Lawrence: Sure. Go for it.
Jon Gabriel: From the perspective of survival. So, how fat or thin your body wants to be and remember how we talked about how you’ve got this sort of survival program in you to force you to gain weight if you’re in a famine, right? You’ve got another survival program in you that forces you to get thin if your body thinks that you need to be thin in order to be safe. I call it the “get thinner, get eaten” adaptation. And so, let’s imagine, so when you get the theory of it then exercise, how to apply it to exercise, is automatic. It just makes sense.
So, the theory is that if you were; if you want to get; if you were living thousands of years ago in an island, where let’s say where you had all the food in the world. It’s all healthy and real live fruit. You can eat all you want. So, you’re not having a famine, right? So, you don’t have that famine stress saying, “Hey, we need to hold to the weight.” And it’s warm; so you don’t need weight for, to hold on to, you know, protect you from the elements. So, you don’t have those stresses that would make your body want to be fat.
And let’s imagine that you lived outdoors, in the jungle, 10,000 years ago and every couple of times a week tigers would run out and they would chase you. And if you weren’t lightning fast, you were dead, right?
Now, that’s a different stress. It is a stress too, but it’s not a chronic low-grade inflammatory stress. It’s a 30-second life or death stress. That 30-second life or death stress changes your body’s chemistry. It makes you very sensitive to the hormone leptin and you start melting fat, because your body says, “Hang on. Forget about everything. If we’re not thin, we’re dead.”
And so, you can replicate that with exercise. And the way to replicate that with exercise isn’t the traditional 40-minute power walk, seven times a week. Because if you were living outdoors and chased by a bear all of sudden, you wouldn’t got for a 40-minute power walk, right?
Stuart Cooke: Yeah.
Jon Gabriel: You would run for 10 to 20, 30-second maximum, and you would either be eaten or you were dead.
Stuart Cooke: Yeah. Yeah.
Jon Gabriel: Now, so, if you apply that to exercise, what works really, really well is, let’s say you’re gone for a 20-minute walk or whatever, walk leisurely and enjoy it. But every once in a while, for just ten seconds, move as fast as humanly possible and imagine you’re being chased by something. It’s life or death. Because your brain doesn’t know, the survival brain doesn’t know there’s been a real or imagined experience. You imagine that, the weight just melts off of you.
And you don’t have to do this. It’s not about calories in/calories out. It’s about getting your body to want to be thin. So, that actual 30 seconds, you’re not burning much calories in that 30 seconds, but the hormonal changes that take place are forever, because your body goes, “Stop everything. If we’re not thin, we’re dead.”
So, that’s the way to apply it and you, and so when I work with people, I say, “Do this a couple of times a week. Two times, three times max. Exercise for a maximum of 10, 20 minutes, but within that period you need the ten seconds all out.”
And so, when you look at also the high intensity types of workouts that they have, they measure the on and the off, so 30 seconds on, 30 seconds off or a minute sprint, minute rest. I don’t care how long you rest. I don’t care about keeping your heart at a minimum heart rate or a fat burning range, I don’t care any of that. I don’t care about fat burning during the exercise. I just care that when you do that ten-second sprint or 20 second, you are life or death. You are all out, because that’s what’s going to create this specific stress that’s going to make your body say, “We need to be thin.” And it’s all about getting your body to want to be thin.
Stuart Cooke: Excellent.
Guy Lawrence: Fantastic.
Stuart Cooke: Perfect.
Guy Lawrence: Mate, we have one more question that we ask everyone on this show. And what’s the best piece of advice you’ve ever been given?
Jon Gabriel: To follow your heart. Because I think there’s a part of us that knows why we’re here and knows our life’s purpose. Knows the future. Knows all of that. It’s communicated through our heart.
And a lot of times we don’t want to listen now, we want to listen to this and it says, “No, no, no. We don’t have time for that. We got other things we’ve got to worry about. Blah, blah, blah.” It’s got all those voices, “I’m going to take care of you, blah, blah, blah.”
But this other voice is going to always push you in the right place at the time. And so I say, whenever you can listen to that voice.
Guy Lawrence: Now, that’s perfect advice and that’s something I can relate to, mate. I think, yeah, fantastic.
Jon Gabriel: Awesome.
Guy Lawrence: Jon thanks so much for it all. So one last thing.
Jon Gabriel: Oh, yeah.
Guy Lawrence: Where can people get more of Jon Gabriel.
Jon Gabriel: Yeah. You just go to TheGabrielMethod.com. So: TheGabrielMethod.com. There’s hundreds of pages of free information and we’re always doing, like, we’re doing a meditation for weight loss challenge coming up and we’ve got all kinds of visualizations you can listen to and podcast information. So, it’s a good place to check out.
Guy Lawrence: Awesome. We’ll link on the show notes as well.
Jon, thank you so much for coming on the show …
Jon Gabriel: My pleasure.
Stuart Cooke: Yes, thank you. A wealth of information and I just cannot wait to share it. Thank you so much.
Jon Gabriel: Excellent.
Guy Lawrence: Good luck to you Jon. Thank you very much.
Watch the full interview below or listen to the full episode on youriPhone HERE.
We love getting peoples perspectives on health and nutrition, especially when they’ve interviewed dozens of health leaders around the world, then made two inspiring documentaries that go on to transform and enhance the lives of millions of people!
Our fantastic guest this week is James Colquhoun, the man behind the fabulous movies ‘Food Matters’ and ‘Hungry For Change’. We ask James in the above short video, what three food hacks would you suggest we could do right now to improve our future health? I bet you can’t guess what they are!
Below is the full interview with James, where he shares with us his personal story regarding his dads illness of chronic fatigue syndrome and how he took massive action to intervene. Because he couldn’t get his father to read about nutrition and natural health, he figured he could probably convince him to watch a film on the subject. What follows is a journey of transformation, inspiration and two internationally acclaimed widely popular documentaries.
Full Interview with James Colquhoun: Why Food Matters & I’m Hungry For Change
In this episode we talk about:
Why he spent his entire savings on making the movie ‘Food Matters’
The ‘tipping points’ that inspired his dad to turn his health around
The most amazing transformational story he has ever seen!
The foods he goes out of his way to avoid and why
Why he created a ‘Netflix’ for health & wellness – FMTV
Guy Lawrence: Hey, this is Guy Lawrence of 180 Nutrition and welcome to another episode of the Health Sessions. Today is a beautiful day here in Sydney and I’m at my local Maroubra Beach, so I thought I’d bring my introduction outside. As you can see it’s just stunning here.
I’m fresh back off a Joe Dispenza workshop over the weekend in Melbourne.
Now, if you’re not aware of Dr. Joe Dispenza, we interviewed him on the podcast a couple of weeks ago and I highly recommend you check him out. And if you get a chance to attend one of his workshops, it’s a must. It was phenomenal. It was probably one of the best experiences, when it comes to workshops I’ve ever had, and he really puts the science behind the “woo woo” as he puts it in terms of meditation, understanding the brain, and being able to better our lives with the thoughts we think and how we move forward with that.
So, yeah, I highly recommend you check that out.
So, anyway, moving on to today’s guest. Well, we’ve got a pearler for you today.
So, I’m sure you can all share these experiences. You know, when you decide to make the change you voraciously change your habits through the foods you eat, the exercises you do and you get rid of the low-fat diet. You cut the processed foods out and you can see all the changes happening to yourself. And of course, you then want to go on and tell the world.
I know I did, anyway, with my family and friends. But when you go and share this with them, you find half the time they might as well be wearing earplugs, because the words never seem to go in and of course, they’re on their own journeys too and have to make the changes for themselves.
To take that to the next level with today’s guest, he shares with us how his father started to become very ill and of course wanted to change the way he ate and the way he looked at his health. It was very difficult.
So, what did he decide to go and do? Well, he went and decided to go and make a documentary and spent the next two years and his entire life savings and pumped it all into this documentary.
And yes, our special guest today is James Colquhoun and he’s the creator of the documentary Food Matters. He is one inspirational guy and of course, he went on then and made Hungry for Change.
We delve deep into everything behind what James went and did. Why he did it in depth. And of course, he got to then go on and experience interviewing some of the best thought leaders in health around the world and put them into a documentary. And of course, apply that in his own life.
So, we get into his daily routines. What he does. The best tips he’s learned and practical applications of what we can bring into our everyday life, as well.
One thing was clear with James is that he is a very, very, very upbeat inspirational guy. You’re going to get lots out of this today.
It was just a pleasure to have him on the show.
Now, you may recall, as well, a couple of months ago, if you have been following us for a long time; we actually sent out an email asking you what your biggest challenges are, just to get some feedback. We have been listening. We had an awesome response and we’ve been behind the scenes, me and Stu, for the last couple of months, actually, putting them into a quiz, if you like, and putting videos behind it so that you can discover what your number one roadblock is.
So, if you’re struggling to drop the last five kilos. If you’re, how can we say, if you’re struggling to stick to the diet. Or if you’re confused, you get it, but you don’t get it. You know that sugar’s not good. We should be eating more fat. But you know there’s still lots of areas that you’re trying to plug and trying to figure out. And that’s half the reason why we put this information together. But obviously, we want everyone to get a crystal clear understanding.
So, that’s going to be on our home page of our website, 180nutrition.com.au. It’s going to go live very shortly, maybe even by the time you listen to this podcast. But I highly recommend check it out.
And of course, if you do have those relatives that are struggling with their own journey, send them to this, because it’s a nice message and they’ll be able to get a lot of clarification on being able to take the right steps moving forward.
Anyway, so, that’s at 180nutrition.com.au and of course, if you’re listening to this through iTunes, leave a review, subscribe to us, five star. It’s really greatly appreciated.
Anyway, let’s go over to our awesome guest today, James Colquhoun. Thank you.
Guy Lawrence: Hi, this is Guy Lawrence. I’m joined with Stuart Cooke, as always. Hi Stuart.
Stuart Cooke: Hello mate.
Guy Lawrence: And our fantastic guest today is James Colquhoun. James, welcome. Did I pronounce your surname correct that time?
James Colquhoun: You got it spot on. Perfect.
Guy Lawrence: Perfect. Yeah, thanks mate. Look, I’m very excited to discuss all the work you’ve done over the years, which is obviously the documentaries, and I just think it’s absolutely fantastic what you’re doing.
But we always start the show, mate, just to get a little bit about your own journey, I guess, just for our listeners, to fill them in a bit. I mean, have you always been into making documentaries in nutrition or did that sort of evolve along the way?
James Colquhoun: Well, it’s actually really far from it and I think that’s common with a lot of people I speak to about their journeys into health and nutrition, is they were on a completely different trajectory before something happened; a sort of catalyst. And for a lot of people it’s illness in the family and that was certainly the case for us.
But, you know, I was a ship’s officer, driving high-speed passenger ferries, container ships, tankards…
Guy Lawrence: Oh, wow.
James Colquhoun: Private yachts. Worked for two of the top ten wealthiest people in the world for about three years, driving their big toys around. And got to see first-hand that all the money and all the freedom in the world doesn’t altogether mean happiness and health.
And these people struggle with some serious health conditions. And it was funny, but at the same time my dad was unwell, on a lot of medications and I was like, how come there’s this block for healing? How come people can’t get well?
So, this spurred a little bit of an interest in nutrition and personal development. Understanding more about how I could be healthy or how I could help my dad. And out of nowhere I started becoming interested in health and nutrition. Went to a few seminars; namely saw that big American guy with a thick accent, Tony Robbins.
Guy Lawrence: Of course. Yeah.
James Colquhoun: He had a day in his program, in the early, 2000s, when I went and saw it, on health and nutrition, which talked a lot about alkalizing and cleansing and topics I’ve never heard before, and started implementing some of that into my life. Sort of started to steer the ship in a bit of a different direction, so to speak.
Guy Lawrence: Yeah, yeah, yeah. And that thing that fascinates me as well is that you went out and actually made a documentary to create change. I mean, most people struggle to even just implement change in their own, in themselves, let alone actually go out and do something.
Stuart Cooke: Where did that idea come about? I mean, crikey, I get that you’ve; you’ve embraced this new world, this health and wellness and you start to attach yourself to the power of, you know, food can have on the way that; on our well-being. But what inspired you to go, “Right! I’m going to make a movie.” Because that isn’t something that Joe Public would do generally.
James Colquhoun: Well, I think; that’s a good question. And it just came about from having studied nutrition and seeing that we could make an impact in my father’s health and then thinking further beyond that.
“Well, how can we influence my dad?” I think that was one of the biggest questions we had. And when we were sending him books, it didn’t really work. We were sending him articles by email, “Hey, check out this research. Check out this latest information about vitamin B3 or about detoxification.” And, you know, that didn’t seem to work either.
And then we thought, “Well, how could we help him?” We thought, “What about a documentary? What about a good film?” Because for me, at the time, I was learning a lot from documentaries and I thought, “What if that could help my dad?” And we started looking at what documentaries existed around health, nutrition, cleansing. You know, empowering your own immune system to heal itself. And also covered a lot of the topics about the pharmaceutical industry and the agricultural industry.
Stuart Cooke: Yeah.
James Colquhoun: And none really existed at the time that covered all those topics and I think that was something that sort of spurred a thought in our minds that said, why don’t we look to see if we could create something to help influence my father and then also help reach more people with that same message.
Guy Lawrence: Did it take a while to get the message across to your dad, you know, from the early days? Or was he very open to it all?
James Colquhoun: Well, you know, early days he was not at all open to it. I mean, he was; every time we’d send him something or we’d send a book across, my mom would read it enthusiastically and then he would always disbelieve it. He would go, “No. I trust my doctors.” He was suffering from severe chronic fatigue syndrome, depression, anxiety; he was on six different medications and he was practically bedridden for about five years.
And the medical profession, the best that they could offer him was a continuing juggling or a mixing up of his cocktail of medications, basically.
Stuart Cooke: Right.
James Colquhoun: Saying, “Let’s go up on this one and down on this one. Well, let’s introduce this new one, which has more side effects. Or we’ll have this other drug come in.” And they were basically saying, “One day we may find the correct cocktail of medications that will have you at some level of health. But we can’t guarantee that you’ll ever actually be cured from this.”
And you know, for him and a lot of people out there that suffer from chronic conditions of lifestyle; anything from cancer, heart disease, diabetes, depression, mental illness; especially things that are called a syndrome, like chronic fatigue syndrome, for instance. It means that we don’t really know what causes it. We don’t really know how to fix it.
And even a lot of these chronic illnesses I just listed off, they’re sort of; you’re not given much hope from the mainstream medical fraternity and to me that’s frustrating. Because we know for a fact that many of these diseases are caused by diet and lifestyle-related elements.
We know that food toxicity, lifestyle habits, how you handle stress, etc. play a deep part in these particular illnesses and that’s been proven now. However, we don’t acknowledge their part in getting rid of them and to me that’s ludicrous. It’s like, how can you acknowledge that there’s a causative element and yet there is no curative element to that.
So, basically, we know these factors play a part, but when you get sick, “Let’s not worry about them too much; let’s just focus on drugging you.”
Guy Lawrence: Yeah.
James Colquhoun: Which basically causes toxicity of the body, toxicity to the liver. And, you know, it’s a tricky situation from there.
Guy Lawrence: Another thought that popped in for me and I know a lot of people could relate to this, is that; you know, even happened with my own family is, sometimes you can get very frustrated because you’re trying to get a message across to somebody that; whose illness could be getting worse and they just; they don’t want to listen or they don’t want to know and what’s very hard is to get that message across. But there’s normally a snap, a tipping point or something that goes “ah” and then all of a sudden they let the whole information in. Like what was the case for your dad?
James Colquhoun: Yeah. Sure. Before I go on, I just lost your video there, Guy.
Guy Lawrence: Yeah, I know. It’s just spinning around. I’ll have to stick a nice, good looking shot next to us all and play that.
James Colquhoun: Sorry. You know, it was really tricky for my dad, in that, he did have that turning point and he did have that catalyst. And for him it was a unique one and I bet it’s different for everybody. It might be a thought of not being around for your grandchildren. It might be, you know, it might be the thought that you might not make it yourself or get to achieve some of the goals in your life. Or it might not be that you have to have the physical health and the abundance of energy in order to be able to do the things that you want to do on a day-to-day basis.
But for my dad, some of the information that really shocked him was, one of the particular drugs he was on, which was a brand leader of antidepressants, called; it’s an SSRI antidepressant called Prozac. And that was a blockbuster drug for the company who made it. And they were coming out with a new version of the drug.
And when you come out with a new version of a drug, you have to say, when you put the patent application in to renew the patent, you have to say how it’s better than the existing drug.
So, what they do it they tinker with the molecular structure of the drug. Make a few improvements, a few changes and then say, “It’s better than the previous one, because of this, this and this.”
And one of the things my dad was suffering from was some really severe side effects. One of which was like suicidal thoughts and it was completely out of character for him. I mean, he had thoughts about taking his own life and that was something we knew wasn’t him. We knew it was the drugs, but he didn’t really believe that, and he thought it was because of his ill state of health.
And what happened was when Prozac was coming out with this new drug called, “Prozac(R).” At the time they said it will not cause the suicidal effects of the previous drug. And they had denied that for ten years.
Stuart Cooke: Oh boy.
James Colquhoun: They denied it. They denied millions of cases of payouts. They denied the fact that there were many cases in the U.S. where young kids had been put on these drugs and committed suicide and they said it had nothing to do with these drugs. And yet they had discovered later on that it did cause suicidal effects in some people, which meant many of them went on to take their lives.
And to me that’s; that was to me and to my father as well, a huge loss of trust, I think, in the medical fraternity, because the veil was lifted and he was able to see that there was such an economic confluence of events that happened in the background of that industry that caused these sorts of things to get passed over.
And I think, you know, when you start to look at where the money flows, you start to see a topic for what it really is. And when you look into the pharmaceutical industry and when you look into the agrichemical or the agribusiness industry, you start to see a really clear picture that it’s money that drives policy. And you have this revolving door syndrome between the regulatory body and also the industry. And they collude together in order to benefit shareholder outcome, but not so much patient outcome.
So, for my dad it was that big veil was lifted and he was like, “Oh my goodness. I have lost trust in the medical profession.” And that’s a huge thing to instill in somebody.
You know, you and I can’t do that around the dinner table with our uncles or aunties, because they just shoo it off and say, “Thanks, Stu. Thanks Guy. I appreciate your advice. I’m going to stick with my doctor.”
But if you think about sitting them down to watch a film, they can’t deny when you have MDs, you know, naturopathic doctors, medical researchers, journalists from around the world, all agreeing that there is this egregious aspect to the way that these particular industries are run and their outcome is not really focused on patient outcomes. They’re focused on profit.
And once you can get that clarity, then you can start to make decisions; like, “OK, well, this drug might be important because it’s short-term life saving.” The drugs have to be treated like a crutch. You know, you use it until the limb’s better and then you throw it out.
Guy Lawrence: Yeah.
James Colquhoun: But all the drugs that the drug companies are making these days are actually focused on, you know, white, wealthy, middle to upper class people that have diseases that are caused by what they eat.
So, they’re never going to be cured by the drug, but they have to take them for life. And that’s the perfect customer, if you think about it from a drug company. So, for me that was my dad’s big shift and we helped him, in a three-month period, go off all his medication. And he went on to a cleaned-up version of a diet; an upgraded diet. And in a matter of three months he lost 25 kilograms. He was off all six medications. He was practically back to perfect health after five years overweight, sick and on all these meds and offered no hope.
And so, that was another awakening for him and he’s like, “OK, I’m fully on board. This is amazing.” And he sort of helped us finish the film. We borrowed 50 grand from him. “Bank of Roy,” we call it, and finished the Food Matters film off and it then went to actually premiere in a cinema in Sydney and then went on to be seen by tens of millions of people the world over. It’s in multiple languages now. So, very grateful for this chance.
Guy Lawrence: That’s phenomenal. Look, just for the listeners, having watched Food Matters, what’s the basic concept of it?
James Colquhoun: Well, Food Matters; the basic concept is food is better medicine than drugs and you’re the best nutritionist and the best doctor that you can get is you. And that is; that’s it in a nutshell.
And I think the whole movie just goes to prove that nature has provided so much abundance and so many answers and yet we’ve confused it. We’ve made it difficult. We said, “No. No, nature doesn’t have those answers. The answer lies in this special chemical made-up formula.”
And really, all these manmade chemicals practically came about post World War II and to me that’s crazy, because World War II is not that long ago. I mean, we have great grandparents that were in that war. And so, that’s one and a half generations.
So, basically, in that time we have gone from everything prior to that, practically everything, was certified organic or not certified, it was organic. There was no or very little toxic chemicals that existed. There was a period around World War I/World War II where we were experimenting with some, but on a wide scale it didn’t really happen.
Post World War II, we started releasing wholesale into the environment over 44,000 manmade chemicals and we took the chemicals that we were using for warfare and we put them into completely unrelated uses. Like, if this chemical can kill people, we could use it in smaller doses to kill bugs or to control insects. And to me that’s a bit scary, because that’s your food. That’s what sustains you and it allowed us to do agriculture.
But then we use chemicals in so many different ways; skin care, food products, additives, preservatives, colors, flavorings. And we’ve really made a massive mistake. It’s been a huge, it’s been a huge experiment on our population and you know, maybe after a hundred million years, we might be able to evolve, to be able of digest some of those toxic chemicals. But the story of humanity is that we’ve never, we’ve never had them in our diet. We’ve never had in our lives. So, we shouldn’t have them now, is what I believe.
Guy Lawrence: Yeah, that’s terrifying.
Stuart Cooke: I do wonder in a hundred years’ time we’re going to look at us, back at ourselves and think, “What on earth were we thinking?” Like, “This is ludicrous!”
James Colquhoun: Yeah, yeah. I think, I think that’s hindsight always.
Stuart Cooke: Yeah.
James Colquhoun: We’re always going to have that perspective. We have that prospective on our lives too. We look back five years in our lives, “What were we thinking?” You know, we might be 20 years from now looking back, you know.
But I think it’s just really having a sit-down, getting the facts right and having a look at it and saying, “Hang on, this is not really adding value to our society.” It’s really adding value to some of the big multi-national corporations that have patents on that technology. So, really …
Stuart Cooke: That’s right.
Guy Lawrence: Yeah.
Stuart Cooke: There’s certainly not a huge amount of cash to be made from being healthy, from some people’s perspective.
James Colquhoun: Well, good health makes a lot of sense, but it doesn’t make a lot of dollars.
Stuart Cooke: Yeah.
James Colquhoun: That’s from the Food Matters film, Andrew Saul, and it’s true. It’s a hundred percent true.
Stuart Cooke: So, just thinking about the principles of the movie and everything that you’ve learned during your father’s journey as well and you know, million dollar question, what three things could I do for me, myself, right now, to improve the future of my health?
James Colquhoun: Sure. You know, it’s always; you know one of the hardest things when you make a film is take 40 hours of footage and then take it down to 90 minutes.
Guy Lawrence: Wow!
James Colquhoun: That’s the most difficult thing I’ve ever done. Then you’ve got to go from 90 minutes down to 90 seconds …
Stuart Cooke: Yeah.
James Colquhoun: … and that’s so infinitely impossible. But it’s part of the film process and you do it. And I guess that’s what life hacks are about too.
It’s like, how can we take this infinite knowledge and try to condense it down and it’s not an easy thing. But one of the focus; the focus of the films is really about adding in these healthy foods and focusing less on taking out, although that can be very important; but focusing on adding in.
And if I think about three things, the first thing that comes to mind would be hydration. Most of us are hydrated at some level, varying from dehydration to chronic dehydration.
You know, Dr. Batmanghelidj is an eminent doctor and researcher in the hydration space. And he was an Iranian doctor that got locked up in Iran and had only water to help heal patients he was dealing with in the hospital that he was also locked up with. And he started to do a lot of research in his life about it and it’s become foundational for a lot of other research that’s happened. But hydration, with either some sort of structured hydration or just good quality water, spring or filtered water. Drinking a lot of that.
And what water helps to do is it helps to flush the body, it helps to move things out and it solves one of the biggest problems, which is constipation. I mean, it’s something that many people don’t talk about.
Stuart Cooke: That’s right.
James Colquhoun: But regularly detoxifying your system, that’s one of the main elimination channels. I mean you’ve got the skin and sweat. Then you’ve got the bowels and then you’ve got urine. They’re the major ways that we shed and eliminate and process and get rid of toxins in the body.
You know, with a newborn baby coming into this world, having over 200 manmade chemicals already in its system, that’s a study coming from the Environmental Workers Group in the U.S.; you know, these are chemicals that have even been banned for 50 years, like some of the DDTs and PCBs. They’re still in women’s breast milk to this day.
Stuart Cooke: My word.
James Colquhoun: So, we have this level of toxicity that’s just now the new set point.
So, you want to assist your body, not just from a detoxification perspective, but from also from an energy perspective. When you’re properly hydrated the blood cells can bounce along and move through the blood freely. A lot of your blood and your lymph system is all regulated by how hydrated you are and especially goes for a lot of the organs as well.
So, hydration; you know you can grate a bit of ginger and squeeze a bit on ginger into it, fresh ginger, and then a little bit of lime or lemon juice in some water. That’s a really great way to hydrate.
So, the first thing is hydration. Probably the second thing, I would say, is greens. Getting enough green plant food can be super powerful. It doesn’t matter what diet you do, vegan, pesca, lacto-ovo vegetarian or whether you’re paleo or whether you’re low carb/high fat or high fat/low carb or whatever you do, it doesn’t matter.
Greens are still some incredible goodness from Mother Nature and it’s in the way that they concentrate sunlight and concentrate it in chlorophyll. And when you consume greens, either through green juice or some sort of green powder that you can mix into water or you have sautéed greens or however you do it, you’re adding that concentrated sunlight into your diet. And that helps to alkalize and cleanse your blood. A lot of the bitter greens can be fantastic as well.
You know, it’s not a coincidence that in folklore they say, “bitter medicine,” because a lot of the bitter foods that you find in nature have stronger medicinal capabilities. And if you think about how a culture consumed food, there was this scale. There was this like everyday foods. Then there’s like sort of super foods or more powerful foods. And then there’s like medicinal foods.
And even in that is psychotropic drugs. They would have rituals where they would take certain types, either a brew or some sort of hard cider that they would make or some sort of; or even mushrooms, or some certain things. But tribally, if you just look at a tribal culture, they have this big array of foods and some of them would have up to 300 different species of plant and animal foods that they would be consuming.
Now, we’re down, stuck on this tent, we’ve got like iceberg lettuce; like next to nothing, you know.
So, try to get as many different types of greens; bitter greens. You know, get into your garden. Pick your weeds, I mean, you know: dandelion. You can also pick lots of different things, gotu kola sometimes is growing in people’s backyards.
Try to identify what some of the local green soft leafy herbs that you can have in your diet. You know, throw five or six different types of herbs into a salad, juice soft herbs, juice green vegetables, put them in a smoothie, however. Just try to get move of that green plant food into your diet and that will help.
Again, like the hydration helps to clean your blood and keep it alkalized and help to keep the cells energized. And if you look at blood from somebody who’s dehydrated and over-acidic, you’ll see you can identify their blood very clearly. And if you look at somebody who’s very well hydrated and someone who has a lot of greens, regardless of what they have in the other percentage of their diet, you’re still going to notice a very different quality of blood. If you look at the quality of blood, I can guarantee that will be who you are as a person; whether you’re more energetic and alive or more dead and sloth-like.
Guy Lawrence: Yeah. Oxidative stress and inflammation spring to mind straight from that.
James Colquhoun: Spot on. Spot on.
Guy Lawrence: Absolutely.
James Colquhoun: So, that’s two. Sorry.
Guy Lawrence: That’s two. There’s one more. Yeah.
Stuart Cooke: I’m hanging out for number three.
James Colquhoun: Three I would have to say would be fermented foods. I mean, fermented foods is the most epic fail that humanity ever made. It’s not that it was a fail, I mean, it was; ultimately they did it to preserve food. And so, they succeeded at that. It wasn’t an epic fail, it was mostly an epic success, really. But what was funny was that they didn’t realize how; the effect on health that those cultured foods would have.
And so, you know, the process of fermentation was they were controlling some bacterial fermentation from the environment in order to be able to preserve foods, such as cabbage made into sauerkraut. Or, you know, milk fermented into a kefir or into a hard cheese. Or you look at cultured veggies, cultured pickle from Japan. You’ve got the cultured condiments from India, the pickled vegetables. Tomato sauce or catsup in the States is originally a fermented food. You look at dill pickles.
And there’s always this history of consuming fermented foods with cooked foods.
And, you know, it was a fantastic thing that we did that as humanity to preserve foods.
But one of the most incredible things that we’re discovering more and more about now, especially as we start research more about the microbiome and the make up of the bacteria in the gut and how powerful that is for our immunity. And that even when a child comes out through the birth canal, that fluid that coats its mouth and then goes into the gut or if you take some of that fluid and put it on there, if there’s a different style of birth, that’s its first shot. That’s its flu shot. I mean, that should really be the only flu shot it gets. And then you can top that flu shot off with more cultured bacteria.
Now, most of the fermented foods are either wild ferments or they have been inoculated with a veggie culture starter. But we’re moving; more research now showing that the human bacteria can be very powerful in that fermentation process.
So, yeah, but fermented foods have a strong history for humanity and I think they’re one of the most healthful things that we can have. Every time I have a cooked food, I try to get a fermented condiment there with it.
So, of those three things: hydration, greens, and fermented foods, I think it’s super important.
Guy Lawrence: Yeah. Fantastic.
Stuart Cooke: That’s excellent and I wouldn’t have expected that answer. Because things like sugar and vegetable oils, you know, are buzzwords and everybody thinks, “Oh crikey! I’ve got to do that.” But as simple as hydration. And I wonder how many people listening to this, right now, will pause it and rush off and get a glass of water and just stop to think about, “It makes perfect sense.”
Guy Lawrence: And put some greens in it.
Stuart Cooke: That’s right.
James Colquhoun: Yeah.
Guy Lawrence: So, a couple of things, questions, occurred with Food Matters. Did; what was the; how was it received when it first came out? Did you have any criticism around it, because it was such a strong topic as well? Or did everyone just embrace it?
James Colquhoun: You know, it’s a great; it’s a good question. I often get that question. And I; to be honest I was really shocked, because we really had a very hard go at the pharmaceutical and agricultural industry. We were calling out particular drugs. We were referencing companies that were involved in this sort of deception of the human population. And part of me was a little bit, I guess, worried about what was going to happen. And another part of me said, “Why should I even care about it? This is the truth. Let’s get it out there.”
I think I was inspired by Michael Moore, because here’s the gentleman that made a movie about the then president of the United States of America, ripping to shreds every policy decision he’d ever made in his tenure and then getting broad, full theatrical distribution in the US.
And to me that marked a massive shift in an era where cinéma vérité or free cinema was now allowed. I’d imagine if Michael Moore was 20 years earlier, he probably would have been shot or taken out by the CIA.
I sort of felt protected by him. It was as if Michael Moore was my bodyguard. I’m like, if somebody came for me, I’d just call Michael Moore and say, “Do you want to make a film about this?” So I think that’s the problem now is that if anybody tried to attack us, that’s just great material.
I mean, if you had a pharmaceutical company try to say, hang on, this is litigious, or take us down, or buy us out, I mean, there’s another documentary and then they’re going to be put into a whole media spin.
So, I guess we didn’t really receive any lashback. One thing was we were booked during a press tour once in the U.S. to go on GMA, or Good Morning America. It’s America’s largest, most-watched breakfast show. And it got cancelled the night before.
And the producer loved the film. Was really batting for us. Absolutely wanted us on. And then she; legal went over it and basically canned it, because, they didn’t say, but because she said “it came from legal,” my guess was because a lot of the advertisements they run in between there are for drug companies.
So, we’re gonna go on and say, “Hey, food’s better medicine than drugs,” and it’s gonna cut to a break and it’s gonna say, “Take Zoloft.” And that would not be great for advertisers.
So, that’s probably the only thing that was quite subdued. But we have not really got the film onto many mainstream broadcasts. I mean, it’s been on some of; our films have on Jetstar or Singapore Airlines or we’ve also been broadcast into 33 French-speaking countries and we also channel in New Zealand.
But as far as TV and mainstream media, not a whole lot. It’s been very much more of an underground movement.
Guy Lawrence: Yeah. And do you have any estimates how much that’s been viewed over the years; how many people that’s reached now?
James Colquhoun: I’ve made a few guesstimates. Certainly over 10 million would be on the lower side. I mean, just looking at the Netflix stats alone, there are 630,000 ratings of the film. And Netflix don’t share view data. So, if 1 in 10 rated a film, for instance, that’s 6.3 million on Netflix alone. And just through our websites and a lot of the community screenings all around the world. And the free screenings events that we run on our site has done a few million views over the last few years through those events. So, yeah, I’d say. . .
Guy Lawrence: Well done. That’s amazing.
So, then you go on and decide to make a second movie.
James Colquhoun: After Food Matters, we wanted to make another one. We saw through my dad’s transformation that one of the biggest things people noticed was how well he looked and how young he looked and how he’d lost so much weight. They never went and asked, “How did you get off the drugs?” It was like it was a taboo question. And it’s like religion and politics; cancer. You can’t talk about these things at the dinner table.
So, family would always go, “Wow, you look great. You’ve lost a lot of weight.” And then had Laurentine and I think more about well, we are really, as a culture, attracted to being healthy, to looking fit, to looking trim. And that’s a big thing that people strive for. And yet, statistics show that we’re getting fatter and fatter, as a society. I mean, obesity, especially in our younger population, teenage kids, is skyrocketing in the U.S. and Australia and most of the Western developed world, for that matter.
And we’re spending more than ever on diets. There’s $80 billion a year spent on diet and diet-related products in the U.S. This is like: sugar-free, fat-free, cleanse programs, fat pills, weight-loss surgery. I mean, it’s a huge industry. And yet, if you look at the statistics, that amount of spending is having zero to no impact on obesity statistics.
So, how, if we’re spending that much money a year, can we be getting bad results? I mean, surely there is some huge flaw in our thinking around this issue. Which is a hugely important issue, because obesity is the number one leading cause of death. And you think, well, hang on; how is that possible? Well, if you do the research, it’s because it’s the largest precursor to most chronic illness. So when you’re obese or overweight, the chances of heart disease or cancer or diabetes skyrocket. So, you become the biggest risk factor for those illnesses, and that’s the biggest gateway to a lot of those problems through obesity.
So, we started looking into it and then saw that, you know, a lot of what is promoted as a way to lose weight was very; did a lot of damage to the body; wasn’t helpful or healthy long-term. And we just wanted to uncover a lot of those issues and then try to set the record straight and say, well, what do we know about the human body, how can we handle these weight and body transformation issues in a healthy way. And then we interviewed a lot of people who had had success in that and were doing it in a good way. And that became Hungry for Change.
Guy Lawrence: Hungry for Change. Awesome.
Stuart Cooke: With those two movies, then, in mind, do you have, like, a standout transformational story?
James Colquhoun: The biggest one by far is Jon Gabriel in Hungry for Change. I mean, that guy. He’s, luckily, now, the godfather to my son. He lives about a 45-minute drive from here. And so I’m super lucky to have him locally, because he’s from the states originally.
But Jon lost over 200 pounds over about a three- or four-year period and was able to keep it off for seven years. And that’s going from morbidly obese. You know, most people don’t even have that much weight. They don’t even weigh that to start with, let alone losing that much weight.
So, Jon is incredible in that he really brought together two disparate elements, I guess, in health and nutrition. One was the mind and one was the body. So, everyone was focusing on this. Like, “Have your lemon detox drink, eat nothing for 30 days, or juice for 30 days straight.” I mean, some of these are good ideas; some of these are crazy ideas. “And then you’ll lose weight.”
But not many other people were going, “Hang on. What’s the emotional component? How can we look at using meditation or visualization to reduce stress in the body. Or, how can we, like elite athletes do, use the power of visualization to visualize the exact outcome you want?
So, athletes would visualize running that hundred-meter sprint or they would even visualize doing that big aerial maneuver. Or they used the power of this visualization to enhance their performance.
And there’s actually a lot of science showing that when you visualize something in a really powerful way, your body is actually twitching its muscles as if it was doing that action as well, whether you’re jumping high to do a slam dunk or something.
So, Jon took that knowledge and put it into body transformation. So, he would create visualization, guided visualization programs, where imagining the body, the perfect body you want, walking along the beach with the body. Being in that body, like creating a vision of you in that body.
And it sounds a bit crazy, but the subconscious mind is so powerful that it’s put to work in so many different ways. It subtly starts to regulate appetite, hunger, secretion of fluids by certain organs in the body. All these processes that are happening because of that visualization.
And he’s living proof of it and he’s helped thousands of people as well go through this process. So, if you’re looking to have extra strength or to lose extra weight, incorporating some sort of visualization to it might sound strange, but’s it’s actually an awesome secret that most people aren’t fully embracing.
And even just from the stress reduction perspective, we’re so on-edge and we’re so over-stimulated with a lot of foods that we eat that having that relaxation element and having really high, dense nutrient foods so your body is actually getting the omega-3s and the essential fatty acids and the proteins and the grains that it needs. That combined is an unbeatable combination. And Jon’s living proof of that.
Stuart Cooke: That’s; it’s such an unbelievable thought that the power of our mind. . . I mean, stress can have more of an impact than bad food.
James Colquhoun: Yep. Yep. Exactly.
Guy Lawrence: We’ve actually got Dr. Joe Dispenza coming up on our podcast next week. And I’m looking forward to delving into that topic, because that’s exactly what he’s about, for sure.
James Colquhoun: Before the next question, on that stress-food relationship, I think what’s really important to just bring up quickly about that is, you’re spot-on. If you’re stressed about what you’re eating, or if you’re like “I can’t eat this” or “I can’t eat that” or “I can only have this much of that,” that stress is actually doing damage to the body as well.
So, you know, Jon’s program and what we advocate in Hungry for Change as well is, like, let go of the stress in our food. Even though you might want to aspire to eat that perfect diet, don’t worry if you slip up and have some gluten every now and then. Or “I had a grain.” You know. Don’t freak out about it. Allow yourself to eat as best as you can when you can, and if you slip up, just make peace with that and acknowledge that there’s an element of biochemical reaction when you eat food, but also there’s the biochemical reaction when you think thoughts. So, really create a relaxed environment around food. Always, hopefully, sit down to eat, spend a few minutes just being still before you start eating. Eat in a relaxed way and your body will produce better results for you.
Guy Lawrence: And slow down, yeah.
Stuart Cooke: That’s helpful. And like you said, thinking and preparing for your body to digest and absorb it. Because you can be in another mindset, texting, watching TV, shouting at the kids, and your body isn’t ready to grab all of the good stuff.
James Colquhoun: They say that, you know, well, we’ve figured out that digestion doesn’t happen in the gut. It starts in the mouth, right? So the chewing and swallowing. But it starts before that. It starts when you see, when you smell the food.
But I think if you look at some of the longest-lived, healthiest people in the world, they sit down for hour, two-hour lunches. They’ve probably got multi-generations around the table. They laugh. They relax. The either some sort of prayer or some sort of gratitude before they eat. You know, all these really traditional people have it dialed, and the more we get back to that simple way, or try to incorporate some of those simple, ancient. . . You know, it’s Stone Age technology that’s gonna help overcome all the problems in the world. It’s just about how do we take that Stone Age technology, these ancient ideas, and bring them into everyday life? And I think those little rituals are super powerful.
Guy Lawrence: Awesome. You mentioned something regarding certain foods you wouldn’t eat. What foods would you go out of your way to avoid at all costs?
James Colquhoun: Foods I would avoid at all costs. I think, wherever possible, and I don’t want to say that I avoid everything at all costs, because sometimes you will eat something at the bar and it’s got hydrogenated vegetable oils. And it’s like, “Oh, shit.” I discovered that afterwards. You go to a health food store and eat something you think’s health food, then it’s got agave syrup in there as a sweetener, which I’m not huge on, even though that was a big fad awhile ago.
So, you know, but I would say that some of the things that I really go out of my way to avoid, wherever possible: vegetable oils. Like, you know, vegetable oils go rancid in the body; cause all sorts of havoc. They’re a new food. They’re a modern food. We were never designed to really process vegetable oils in that way.
Good quality oils are great. Some cold-pressed olive oil, some other cold-pressed oils that are very stable: avocado oil, things like that are OK. Then really good butters; ghee. We need good fats. Cod liver oil. That sort of thing is fantastic. But these highly unstable, easily-turned-rancid vegetable oils, we have to get that out. That’s, for me, that’s an “out.”
Other things that I really try to avoid but never avoid completely are things like grains. You know, I do have some grains in my diet. I go out of my way to properly prepare them, either soaking or fermenting. But, you know, as a general rule I really try to steer clear of a lot of the white, fluffy, floury products. I think they’re usually detrimental to health. Everybody, at some level, has a sensitivity to gluten and grains, and you may be a little bit or you may be a lot. Right up here’s celiac.
So I think that avoiding or reducing them as much as possible is helpful. If you are gonna have them in your diet, try to get really ancient forms of these grains, either einkorn XXor earhorn wheat 0:42:32.000XX or an emmer wheat. And then soak, ferment, do all those sorts of things. And that’s how we always used to do it. Again, Stone Age technology is gonna solve it all.
And try to get the non-hybridized original version of it. I mean, wheat was like eight foot tall. Now it’s like that tall and it’s got crazy amounts of bushels on it. They just come and harvest that shit up. Mix it in. The more gluten the better, because gluten makes it fluffy, because gluten is glue. It’s essentially a glue. That’s why you knead it and it gets all sticky and gluey and stretchy. Gluten is the glue in bread and we’ve become addicted to that fluffy white carbohydrate.
So, if you’re going to have any sorts of grains, get back to the original. That’s what I am about. So, those two. What else would I avoid at all costs?
I think one of the other things I would really focus on is, when I consume animal products, to make sure wherever possible they’re organic, fed their natural diet, which could be grass or other things. And free-roaming and humanely raised.
Because any animal product, whether it’s a good-quality, grass-fed butter, or a meat, or a chicken, or fish, when it’s reared in a natural way it’s fine. But when it’s unnaturally raised or fed hormones or antibiotics or fed only corn, wheat, and soy, then those animals get sick. They also concentrate a lot of the pesticides and the toxins in that food into their body. Because toxins are lipophilic; they’re fat-loving. So toxins always attract to fat. So, if you have adipose tissue or fat tissue if your gut, or cellulite in your thighs, and you squeeze it together; you see all that. That’s fat tissue, and it’s often trapped toxins, and they say water detoxing can get rid of that.
If you’re eating a sick animal that’s been having a lot of foods that have been grown with pesticides and synthetic fertilizers, then it’s concentrating those pesticides in its body. And then you’re eating a concentrated version of that toxicity.
So, any fat products, animal products, a lot have a high percentage of fat, good-quality fats, most of them, if they’ve been eating a good diet. But you also think about nuts and seeds which also have a high percentage of fat. You want to make sure those products, or I want to make sure those products, I, personally, are as organic as possible so that they’re not concentrating any toxins unnecessarily that I’m introducing into my diet.
So, I think those three things are the rules for me.
Guy Lawrence: Yeah. Fantastic. And when you think about the amount of people that actually eat them, mainly. You know, the foods that you go out of your way to avoid as well.
James Colquhoun: Yeah, XXunknown 0:44:57.000XX
Guy Lawrence: Unfortunately, yeah. Go ahead, Stu.
Stuart Cooke: Yeah, so, I was quite excited just for you to touch on FMTV. Now, this is something that, when I heard about what it was, got super excited. Without giving it away, joined up and spent months watching all this awesome stuff.
So, I wondered if you could just tell us a little bit about what FMTV is.
James Colquhoun: Cool. Cool. Well, since producing Food Matters and Hungry for Change, we just dropped it, a lot of the film industry, the way the we distributed those titles, we didn’t go to the festivals. We didn’t do theatrical distribution. We bypassed a lot of the majors and got to our audience. And that pissed a lot of people off. A lot of the studios and that.
But it’s created a huge surgence in filmmakers that are basically disrupting the system. They’re splitting up their rights, they’re assigning rights differently, they’re maintaining their rights to distribute their film on their website. I think it’s fantastic that that’s happening, because the power’s shifting back to the content producers.
Now, there’s still a big issue in that for each film that’s made, for every Food Matters or Fat, Sick, and Nearly Dead, or Carb-Loaded, or Hungry for Change, or Fed Up, or Food, Inc., there’s a hundred other films that are awesomely well-produced, made by budding filmmakers that have put together great content, that don’t get picked up by iTunes or Netflix or Hulu or Amazon Prime or any of these platforms.
And over the years, I would freely consult with a lot of these filmmakers and just give them; I’ll have a call with them for a couple of hours and just tell them everything I learned. Because I want. . . every. . . a rising tide floats all boats, and the more films in this genre that are succeeding, the better it is for everybody, because the message is getting out. It’s about creating that XXWin-A-Thon 0:46:42.000XX environment, I call it.
And so I would consult with all these filmmakers and they’d come back to me a year later and they wouldn’t have fully implemented their process or they wouldn’t have done it right, and they’d be asking me more questions again. And I got a little bit, not frustrated, but I got upset that a lot of these companies were not taking these films on board, or they would get knocked back by distributors.
So, I had a thought about bringing all this content together in one space and essentially creating a Netflix but for health and wellness. So, a home for all this information around nutrition, health, natural medicine, peak performance, transforming your body, meditation, mind-body, life purpose, like some of big questions around: How can we be the best human we can be? Whether you’re a mother, or an elite athlete, the knowledge is really similar.
And then: How can we have recipe videos from some of these experts showing up some of this content? How can we have some cool exercise and yoga and stretching and back strengthening and more power exercises? How can we have all that in one place, and using this new form of media that is taking over the world? I mean, you look at what industry terms SVOD, or Subscription Video On Demand, it’s exploded. I mean, Netflix went from no digital to like over 50 million subscribers in the last eight years, I think.
Stuart Cooke: Is that right?
James Colquhoun: Yeah, so they are absolutely crushing it. And to me that says two things: one is people want to consume content differently. If they want to watch a TV series, they just want to watch it back-to-back and watch all 20 episodes. That’s like, binge TV they’ve basically given rise to.
But another part of that equation is that I think it’s most of the world putting a hand up and saying, “I don’t want ads anymore. I don’t want to watch this b.s. on TV in between the program I’m trying to watch. I don’t want to be sold on a drug. I don’t want to be sold on Coke. I don’t want to be sold on fast food or Carl’s Jr. or In-N-Out burger or McDonald’s. I want to watch what I want to watch, when I want to watch it, and I don’t want to be disrupted.”
And to me, that’s awesome. Because I’ve always hated disruption advertising. And, you know, I think that Netflix, in a way, has helped to pave a new movement of watching the content when you want. So, FMTV was born out of that, which stands for Food Matters Television. And it’s on FMTV.com, and it launched March last year, so it’s been going for just over a year, and we’ve had over a million view of content in the channel. We’ve got subscribers all around the world. And we’re developing for new platforms. We’re in Roku, which is like an Apple TV in American, and that’s in 10 million homes there. And really trying to help filmmakers that aren’t getting great distribution, plus also help people like you and I that are always thirsty for more knowledge and more information but want it in an entertaining way, where it’s fun to sit down and watch something, bring it together, and help get the message to more people and hopefully create more of a groundswell around this important knowledge.
Stuart Cooke: Brilliant.
Guy Lawrence: Yeah, that’s awesome. We subscribe, and we love it. And we’d certainly recommend anyone listening to this, check it out. FMTV. It’s a great one-stop shop.
Stuart Cooke: Yeah, I was just; I actually loved the mastery, from Food Matters, so you get to delve into more of the individual interviews and learn about that, and just, yeah. It blew me away. That kind of stuff really, really interests me.
James Colquhoun: Yeah, there’s so much great content that you have leave out of a film. And I’ve encouraged a lot of filmmakers that we’ve signed to FMTV to give us their outtakes; to give us the extended interviews. And we get them up there as well, because people watch the film and they get inspired and they go watch the whole interview with, like, XXDr. Ed Lorsoro 0:50:27.000XX and they’ll go watch the whole interview with Gary Tubbs or they’ll go watch the whole interview with whoever. And they’re like, whoa, this is a totally new depth of knowledge that got brushed over in the film, but in that interview they give you information that’s a lot more applicable.
So, yeah, I like that, too, so that’s fun.
Guy Lawrence: Yeah, that’s brilliant, James.
We actually ask a couple of questions on the show every week, before we wrap up, and the first one is: What did you eat yesterday?
James Colquhoun: OK. Cool, cool. For breakfast, I had some sautéed greens and I had a cabbage that was sitting in the fridge, almost turning itself into sauerkraut. So, it was getting old so I ripped a few of the sheets off, chopped the core out, chopped it up into chunks, got some Swiss chard, chopped it, lots of fresh herbs from the garden; got mint and basil.
And with the cruciferous vegetables, like cabbage, you’ve either got to ferment it or steam or fry it, because the goitrogenic effects of the cruciferous vegetable. So, watch out for; they’re the most powerful vegetables we know, like broccoli, kale, cabbage, Romanesque, these sorts of vegetables, are better and more easily digested when they’re slightly cooked.
So, I took some of those greens, fried them all up in a pan, had some soft-boiled eggs. I love soft-boiled eggs; I know some people don’t like them. They’re one of nature’s perfect foods. And make sure to keep the yolks slightly undercooked where possible, because that’s where, contrary to popular belief about eating only the whites, you know, the yolk is where the nutrition is. I mean, that’s where the really powerful DHA and EPA, the essentially fatty acids that drive all sorts of processes in your body, especially in brain function, they’re in there, and they get damaged by heat, so having them slightly undercooked is a good idea.
I also had some breakfast meats, which I don’t do that often, but it was a Sunday morning. And so I had some organic, free-range bacon in there as well. So, that’s something that’s new for me. I started introducing, like, liver meats and organ meats as well. I didn’t have any of them for breakfast though. I didn’t have any toast or gluten. It was just basically greens.
To me, greens, eggs, and then some sort of protein source, so it could be a quinoa or it could be some sort of meat or something, that’s a really filling, super-hearty breakfast. And if you get that, you’re gonna have less blood sugar issues at 10, 11, 12 o’clock. If you wake up and have jam on toast, it’s basically rocket fuel on rocket fuel. So, your blood sugar goes “bang” and down.
So, that was breakfast. What did I have for lunch? What did I have for lunch? I can’t remember. If it comes to me, I’ll remember it. I had a smoothie in the afternoon and it was one that I don’t have often, but I’d bought some pineapples; were available, so I put a little bit of pineapple in a blender and then I put lots and lots of coconut; the creamed coconut. Not coconut cream in a can, but creamed coconuts. So, it’s like they take the whole coconut, they make it into almost like an almond butter cream. It’s ridiculous. Everybody should be on that. So I put heaps of that in. And then I put some coconut milk in as well. And watch out for all the additives and that sort of stuff. You want to try to find one that doesn’t have any of the guar gums or anything like that in there.
Then some ice, maca powder, whole hemp seeds (which are illegal for human consumption in Australia and New Zealand, so I didn’t say that. This was a facial mask, actually, that I made). So, what else did I put in there? That was about it, actually. So, it was like piña colada, really. Oh, actually, I put tahini in there as well, which is milled up sesame seeds. A little bit of that in there. Whizzed that up and it was absolutely amazing. I mean, I always, like, wing it with my smoothies. I’m not a recipe sort of guy, but that was one of the better ones that I’ve made in awhile.
Stuart Cooke: So, was it one or two shots of vodka in there?
James Colquhoun: There was none.
Then I went around to my dad’s place and got a haircut yesterday afternoon. And I had a beer with him at sunset, which was really nice. It was a hand-crafted, three-ingredient IPA from a U.S. brewery. So, always make sure your beers have three or less ingredients. Ideally just three. You can’t really have less than three ingredients. And that’s a German rule, 1846, der Reinheitsgebot, make sure you always try to have German beers if you’re having any.
And for dinner, I actually had a lamb curry, which I made from scratch. And it was like, we had made the recipe in the office the week before. We were doing some filming. And it was so delicious I wanted to make it at home. So I made that from scratch and we had lamb curry with rice.
And to healthify that sort of dish, what we do is have, like, three or four big, heaping tablespoons of sauerkraut on there. So, you’re getting that fermented food with the cooked food. And then also we made another fermented side, which was yogurt with, like, turmeric in there, which is good for inflammation, and fresh cucumber chopped up. And if you don’t do any organic dairy yogurt, you can always have a coconut yogurt in there as well, so it’s no dairy.
And, to me, I still get to have that beautiful, rich, delicious meal, but then have the sauerkraut or the yogurt; any of those fermented sides. Even mix it. I’m not a mixing guy. I like to piece it together. But that was my day. I still don’t remember what I had for lunch, actually.
Guy Lawrence: Maybe you skipped it because your breakfast was so nourishing.
James Colquhoun: Yeah, it was a big, late breakfast. Maybe it was just the smoothie, actually. Yeah, that was yesterday.
Guy Lawrence: That’s awesome, mate.
And the last question is: What’s the best piece of advice you’ve ever been given?
This generally stumps everyone.
James Colquhoun: Yeah. It’s a tough one, because I try to think, well, was it nutrition-based, or is it life based. I mean, you said “best advice.” That’s just wide.
Guy Lawrence: Yeah, anything.
James Colquhoun: I think it’s probably from the big man Tony Robbins again, who I admire his work. He XXcollates? Curates? Creates? some of the best personal work 0:56:55.000XX on the planet, and peak performance work on the planet as well.
And, to me, his statement, “take massive action,” is so simple, but it’s super radical. I mean, you think about that all of us have so many ideas in our day-to-day life. I mean, you guys started an awesome company, you’re getting great information out there; that started as an idea.
I mean, all of us have, and I know you guys probably have another 30 or 50 ideas that you’re thinking about right now. And so am I. So, it’s taking those ideas, distilling it down to your top two or three, and then not thinking about it anymore. Just going and doing it. And, to me, a lot of the things where I’ve had success in my life was from taking massive action, whether that’s learning about a new piece of nutritional information or whether that’s learning about something where you want to have an impact or do some philanthropic work or something. It’s about taking massive action.
It might seem like a little bit of a copout, that statement, but to me that’s a really important element of my life. I think if you learn something and you want to do it, just go do it. And have a blatant disregard for the resources that you have on hand at the time. So, I think people then go, “Well, I can’t take action because of this.” And that’s just b.s. Again, act as if that’s not an issue. You know what I mean? Just go for it. And you find the resources, you find the way, you make it happen; possible.
And with just about everything I’ve done in the last seven or eight years, after completing it, if you’d asked me, would you have done that knowing how difficult it is, it’s like, I probably wouldn’t have started.
Guy Lawrence: No way, yeah.
James Colquhoun: And I think that’s true for everybody. And if you think about that, then it makes that statement even more powerful, which is “take massive action.” Because you realize that had you stalled any longer or had you had hindsight, you probably wouldn’t have done it. So, you’ve got to do it.
Guy Lawrence: Yeah, I couldn’t agree more. It was the same with us. Like, we had nothing when we started. We had no idea what we were doing. But we were passionate and had the intention of getting out there.
Stuart Cooke: That’s right. And I remember reading a book by Richard Branson, and that was his driver. It was: Just do it. Get on with it, and do it. Create the problem, and then something will happen. Because there’s an energy there already.
James Colquhoun: Yeah. Yeah. He did it in a massive way. I love his work as well. “Let’s negotiate a lease of an aircraft!” It’s like, what? Are you kidding me?
And that’s the sort of thing. I think even with the TV station, like, “Let’s create a subscription TV service.” It’s like, well, how do you do that? We’ll need a contract to sign content. OK, let’s do that. Then you need a delivery platform. All right. Let’s build that.
It was like, we had no idea. We just built it from scratch. And now we have an awesome team in here that’s acquiring content. We’re speaking to the biggest distribution companies in the world. They’re based in New York, in L.A. We’re speaking with Jamie Oliver’s team and all these people about signing this content, and we’ve basically made this idea up 12 months ago, 18 months ago, and put it on a contract. And I think that; I don’t think anybody would; I mean, that’s how most businesses start. How most ideas start is it’s just something you’ve created a vision in your mind and you went and did it.
And I think that everyone will acknowledge, like you guys are now, and like I am here, is that if you go back 12 months, eight months, you know, we didn’t have a clue. And it’s that learning. Now I know about contracts. Now our team knows about contracts. You learn more about how to do it. That’s the fun.
Stuart Cooke: That’s brilliant, mate.
Guy Lawrence: And so with all that in mind, what’s next for you guys at Food Matters? Is there anything in the pipeline?
James Colquhoun: There’s a few things in the pipeline. You know, one of the things that, a core message; if I could show you into the kitchen, just around here in the office, we’ve got a poster here, it’s our guiding principle, really, which is how can we help share this life-saving message with more people?
So, I think we’re constantly looking, thinking about that, and musing on it, and thinking, well, how can we; what’s the next step for sharing this message? FMTV was a big deal, it took a lot of our focus, and now, you know, we’re focusing on some more things but we have some food products coming out this year. You know, we’ve got a whole food vitamin C powder, which is awesome because vitamin C’s such a critical nutrient and there’s so many awesome plant-based sources of that, and yet there’s very few quick powder drink mixes you can take. We’re one of the only animals that don’t produce our own vitamin C, so it’s important for us to get it from our diet, and that’s great for stress and all sorts of other things. And energy and mood.
So, there’s a few other products we have coming out like a chocolate and a protein and an update greens in new packaging. I’m looking at that calendar here. We’re working to help create a curated selection of the top sort of 30 or 50 products that Laurentine and I and the team here at Food Matters use on a regular basis and making that available in a store environment where people can just pick them up and stock their kitchen up. So, if you’re either coming at this fresh or you’re some sort of gastronomic guru, sort of get a little bit of a distillation of the years of research we’ve been doing. Plus, that’s been; our research has always been based on tapping into experts who have been doing years more research than us. And then saying, here are top sort of 50 products that we have in our house or in our kitchen and sort of helping recommend.
And it’s a tricky line to walk because we’ve been so heavily education-based, now that we have products it’s like, hang on, people are going to think we’re biased. But I’m just going to hold a pure intention and say, look, these are the products that we use. If you’re gonna have these products, then these are the ones we recommend.
It’s sort of like, you know, you’re welcome to buy it and you’re entirely welcome to go into a corner store and buy something different. I don’t really care. It’s more just about putting that out there, so we’re gonna get more of that out there.
And we’re working on a transformational program, like a 28-day challenge. Like Food Matters challenge or like a mind-body or a whole body challenge. We take people for 28 days and hold their hair through, like, breakfast, lunch, dinner, snacks, exercise, movement, meditation, visualization, mind-body work, and sort of put together a 28-day program and help take people through a process and set them up for some healthy habits for life, because it’s a big challenge that people have and it’s something we want to have a deeper impact with the people that we get to reach. So, that’s on the pipeline for now.
Stuart Cooke: Yeah. Busy boy.
Guy Lawrence: That was fantastic, James. And, look, for anyone listening to this, where would be the best place for them to go to start if they’re not familiar with Food Matters, Hungry for Change, FMTV. Like, on the web?
James Colquhoun: Sure. I think FoodMatters.tv. That’s the hub; that’s the home. Go there. You know, jump on our newsletter list. Check out all the articles and the recipes that we have on the page.
But probably before that I would recommend watching the films. I think the films have this ability to just crack you open. And we all know when we watch a great documentary about a topic we knew nothing about, be it genetically modified organisms or even something completely unrelated, it just completely opens you up. You learn so much in such a short period of time.
So, I actually think if you’re starting here, if you’ve watched some great documentaries, go and watch five or 10 or 15 documentaries. It’s like doing a condensed nutrition and life degree, almost, because you’re getting curated knowledge from great filmmakers. So I’d suggest jumping on FMTV, which is FMTV.com. We have a 10-day trial there as well, a free trial, so you can register as a user and get 10 days free. And you can cancel within those 10 days. So, go in for 10 days to a movie marathon. Watch one a day for 10 days. And then you can absolutely cancel and it doesn’t cost you anything. Or stay in. It’s like $7.95 a month or $79 a year. So, really quite affordable.
And, you know, I guarantee that if you watch 10 or 20 films in there, I will guarantee you’ll have a shift in your perspective on life. And some of the big ones in there right now, I just jotted a few down here, are: E-motion, The Connection, Super Juice Me. Carb-Loaded is a great one about the whole paleo carb question. It’s a fantastic film. Perfect human diet is another one I think your viewers would really enjoy. There’s some great docs in there. Some of the life purpose ones, check on them, like The Shift or even The Connection documentary, the power of the mind-body, watch them and you will not be the same again, I guarantee it. You will be a different person. And that’s an exciting prospect. I mean, nothing’s more powerful than that. I love them.
Guy Lawrence: Yeah, well, mate, that’s brilliant. We’ll link to all the show notes anyway, so anyone that comes in can read the transcript, they’ll be able to click through and check everything out. And may their journey begin there if it hasn’t already, which is fantastic.
So, James, we really appreciate you coming on the show today. That was mindblowing. That was awesome. And, yeah, I have no doubt everyone who listens to this is gonna get very inspired very quickly.
Stuart Cooke: Absolutely. Yeah. There were some huge nuggets of inspiration in there as well. Take-home things. I just love that you can dial in for an hour, listen to a podcast wherever you are, and just empower yourself with this knowledge. Just do it. Start somewhere.
James Colquhoun: Keep up the great work, guy. Great chatting, Guy. Awesome, Stu.
Guy Lawrence: Thanks, James. Speak soon. Bye-bye mate.