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.
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.
Watch the full interview below or listen to the full episode on youriPhone HERE.
There’s no doubt about it, the paleo diet certainly has divided opinion (especially if you listen to the media)! We ask Marlies Hobbs, what are the biggest misconceptions when it comes to the world of paleo. Can you guess what they are?
If you like inspirational stories, then this one is for you, as we have on todays show Marlies, who is the co-founder of the Paleo Café along with her husband, Jai. She had a great career in law and threw it all in to start the Paleo Café.
After the birth of her dairy-intolerant son Troy, she had a new outlook on life and a sincere appreciation for the effects of food on our physical (and mental) health. After making massive changes in their own life when it come to the foods they ate and the direct impact it had on their health, what follows is a fantastic journey of courage and commitment as they set out to create a paleo cafe lifestyle revolution! Enjoy… Guy
Full Interview with Marlies Hobbs: Why I Risked It All To Start The Paleo Cafe
In this episode we talk about:
Why she quit her secure job in law to start a cafe revolution
The greatest lessons she’s learned about the paleo diet
How she handles her hashimoto disease through food
Why gut health is a main priority
The Food Strategies she uses for her children
How she lost 8kg in weight by making simple dietary changes
Guy Lawrence: Hey, this is Guy Lawrence and welcome to another episode of the Health Sessions.
Today, I’m sitting in the Paleo Café in Bondi Junction, Sydney, and this is place where myself and Stu like to try and have our business meetings so we can rely upon the food. But it’s also very relevant to today’s guest.
Now, I do wonder if people get the feeling, you know, sometimes their career is not serving them what they want to do or they’re trying to have more purpose and meaning to it all, I guess. What they’re trying to do with their life, even, in general. I know I certainly had that before starting 180 Nutrition and wanted to make a difference.
And, you know, today’s guest is no exception. So, if you like inspirational stories, this one’s for you, because we have on the show today Marlies Hobbs, who is the co-founder of the Paleo Café along with her husband, Jai. And she decided one day to give it up; all her job security. She had a great career in law and threw it all in to start the Paleo Café.
And so why did she do this? You know, it takes massive courage and dedication, that’s for sure. And obviously a lot of passion. But in a nutshell, they’d just had a newborn son, Troy, and when he was born he was suffering acid reflux for many, many months. He was vomiting a lot and it was causing multiple problems, obviously, to them and they were very worried about him. And they realized that; eventually they found out that he was dairy intolerant, and then they started looking into other foods that might be causing problems, not only to their son Troy but to their own health as well.
And she stumbled across the book The Paleo Diet by Loren Cordain and started applying the principles for that. Within five weeks, she’d dropped 8 kilos. Her digestive problems improved and Jai also lost a lot of weight as well and realized they wanted to make a difference in the food industry. And in 2012, the first Paleo Café was born. And it’s now 2015, as I’m saying this, and I think there’s 14 or 15 Paleo Cafes now across Australia, which are awesome. So if you’re in the neighborhood certainly check them out.
I don’t know about you, but if you are needing be inspired and motivated to make change, you’ll get a lot out of this episode today with Marlies. She explains it all, and of course her own health journey as well. It was fantastic to have her on the show.
We also get a lot of emails as well with people asking us, “How do I drop the last five kilos? How do I lose weight? How do I get around bloating?” You know there’s a lot of misinformation out there. So, obviously, with these podcasts and everything that we do, we get comments coming back every week, so we’ve put a quiz together. It’s very simple. You just go in and answer the multiple choice surveys and from that we can then give you content regarding what your answers were.
And some of the biggest roadblocks that we find are, you know, misinformation, people can’t lose the last five kilograms, and also they struggle sticking to their diet in general. So we’ve addressed all these issues and put them into some great information. All you need to do is go back to 180nutrition.com.au and take the quiz and go from there, basically.
But also give us some feedback on what you think of the videos. We’d love to hear from them. And everyone’s that been leaving reviews on iTunes over the last few weeks, really appreciate it. Keep them coming, if you haven’t. It only takes two minutes to do. It gives us good feedback, it helps with our rankings, and it helps us reach more people and it allows us to continue to get awesome guests so we can share them with you and you can listen to them on the podcast. So, head over to iTunes, five-star it, subscribe, leave a review, and it’s always appreciated and we love getting the feedback and thanks again for people who have left them; it’s greatly appreciated.
Anyway, I’m gonna start talking. Let’s go over to Marlies Hobbs. Enjoy.
Hi, this is Guy Lawrence. I’m joined with Stuart Cooke, as always. Hi, Stuart.
Stuart Cooke: Hello, mate.
Guy Lawrence: And our lovely guest today is Marlies Hobbs. Marlies, welcome to the show.
Marlies Hobbs: Thank you for having me.
Guy Lawrence: Yeah, no, fantastic. We’ve got some awesome things to cover today. Everything paleo and the Paleo Café. But before we start any of that, would you mind sharing us a little bit about yourself and your journey prior to moving into the Paleo Café world?
Marlies Hobbs: Yeah, sure. So, basically, I grew up in Cairns, went to law school, and was practicing as a planning and environment lawyer until I had my first son Troy. And he was born really sick with a dairy intolerance. And it was through that experience that I really learned the profound effects of food on the body as well as the mind.
And at the time I was suffering from acne, digestion problems, fluid retention. Having issues with XXbloating?? 0:04:48.000XX. And I certainly didn’t wake refreshed. So, I had some health issues which I had just accepted as normal, but I guess being awoken to the impact of food on the body.
I had a bit of curiosity there, and Jai, my husband, was actually enjoying his CrossFit and his CrossFit coach told him about the paleo diet and Jai was really keen to give that a go.
And at the time, I was very skeptical. I had just gone through hell and back with my son. He was basically; he screamed for the first four and a half months of his life. You know, he was vomited and pooing blood. It was, like, a very traumatic time. He woke every hour throughout the night. I basically didn’t sleep.
And so, as we were coming out of that struggle, and Troy had been prescribed a dairy-free formula, because basically I had lost my milk because of the stress that that had put on my body and whatnot.
I guess I was really not in a position to want to try any new diets. I just really wanted to, I guess, rejuvenate. But he brought home The Paleo Diet by Loren Cordain and I read the first chapter and it suggested all these possibilities to actually heal myself from many of the health complaints that I was experiencing. So, it was at that point that I was prepared to give it a go. And we, as a family, gave it a go. Jai lose 10 kilos. I lost eight kilos. My skin cleared up in about six weeks. My digestion problems went away after about three. And we had energy. We had learned about a new way of looking at life. You know, getting out in the park and how great that is for us as a family. And actually stopping and laying there on the grass and appreciating all the gifts that Mother Nature has for us.
So, it was through that experience with Troy, and my health issues and Jai’s performance and fitness goals, that led us to the paleo diet. And it just completely changed our lives.
Guy Lawrence: Was that the first time you ever considered nutrition as therapeutical for the body, as well, as a healing? Because, you know, you see so many people out there that completely overlook what they put in their mouths daily, or they don’t have that connection yet. So, was that the first time for you?
Marlies Hobbs: Absolutely. Up until that point in time, I had really thought that I was healthy, you know. I didn’t eat fast food too often and I mostly cooked at home. It was spaghetti bolognaise and, you know, curries with rice. And I was healthy! I had XXmilo? Merlot? 0:07:30.000XX and milk and whatnot.
But I thought that I was really healthy. I’d have a muesli bar XXtechnical glitch 0:07:45.000XX and all these healthy things, they weren’t XXtechnical glitch 0:07:45.000XX until I actually became healthy.
Stuart Cooke: Just thinking about your transition to the paleo diet, and it’s amazing to see that you do change your diet and you can really make some amazing changes to your health, but what triggered that spark in you to say, “I’m gonna take this to as many people as I can. I’m gonna set up my own chain of Paleo Cafés”?
Marlies Hobbs: So, it was basically; I remember the moment. One day I walked in the house with a bag full of groceries and products and literally I had been out for a few hours just to get a few things, because I had to jump from health food store to supermarket to health food store asking everyone, every shop, “I need coconut oil. I need XXflax seed? 0:08:41.000XX, I need this.” And they all looked at me like I was crazy. And I was XXyou’re never gonna ??XXX. You know?
And I said to Jai, “Oh, wouldn’t it be good if there was just one place where you could go and get all your products in one place, get a meal, you know, still socialize and have a meal out with your friends without feeling like a crazy person asking for every ingredient in every dish and then basically not being able to eat anything. So, you know it was quite isolating.
And then I figure out, also, we were gonna have a XXtype? 0:09:13.000XX I was a lawyer and I’m going back to work as a lawyer and Jai had his own XXbuyer?? businessXX. We had no time to always prepare every meal every night. But takeaway just wasn’t an option, unless it was a hot chook that we had to prepare ourselves, which is pretty easy. But otherwise there just really was no takeaway convenient meal option for us.
And there’s where the ready-made meal idea came in, where you could pack and it’s ready-made there, so that you could grab them on your way home and enjoy those without compromising your health.
So, that’s sort of where I was thinking wouldn’t it be great to have this type of business. And he goes, “Well, that would be quite a good idea.” And the next day he registered the business name. Paleo Café just seemed to make sense. We didn’t give it too much thought. It just made sense to us at that time.
And I was so intrigued by the whole idea and I still worked as a lawyer until three weeks before opening the first café. Every night before I would go to bed I would research supplies, research products, research recipes and develop menus. I was recruiting people from all over the world, which ended up being a bit of a mistake, but that’s another story.
You know, I was absolutely making this happen. And franchising as such wasn’t in mind in the beginning. It was just a concept, and it was something that we wanted for ourselves that we continued to employ this lifestyle. And I had planned to keep working as a lawyer, but it wasn’t until everyone became so intrigued and so much inquiring, so much interaction, I couldn’t keep up with that as well as managing staff and having a job and having a baby.
So, I cried my last day at work, the whole day I cried, because I was like, “What have I done? I’ve worked there and I was working my way up the chain.” And, “Oh she threw this away to open a café.” People literally said they thought I was absolutely crazy.
It just sort of happened, I suppose.
Guy Lawrence: That’s so inspiring. That’s awesome. So, how long did it take you from when you registered the name Paleo Café; you know, Jai got; you guys got inspired to your first Paleo Café opening. How long was that period of time?
Marlies Hobbs: We registered the business name in around April 2012 and we opened the first café in October.
Guy Lawrence: Oh, wow.
Marlies Hobbs: So, the end of October 2012.
Guy Lawrence: Wow. That’s fantastic. That’s amazing.
Stuart Cooke: Wow, that’s quick. That’s super quick.
Marlies Hobbs: And people had no idea. My only hospitality job was a pub when I was teen. It was just passion and determination and vision.
Guy Lawrence: Yeah, exactly. Go on, Stu.
Stuart Cooke: I was just gonna ask what the biggest challenges were that you faced during that setup period.
Marlies Hobbs: Probably finding the right staff. And I guess my lack of hospitality experience sort of led my down paths sometimes that may not have been the right path. And I know I believe that there’s no such thing as a mistake. You know? You have to learn your lessons in life to keep striding ahead. So, but basically, I sort of had this misconception that you had to have paleo-experienced chefs and whatnot to run an effective Paleo Café. So, I recruited someone from XXIslands?? Irons? 0:12:57.000XX. And that came with a lot of expense and challenges. And, yeah, that’s a whole ’nother story. But it didn’t quite work out.
And so as far as getting the right staff, but without; as a leader, you have paleo recipes and it’s got to be run like a business and you’re the passion. And so I guess making sure that you have the right staff with the right amount of hospitality experience and they share you vision. You know, that was probably the biggest challenge was getting everyone on board. I guess there was probably a lot of lack of confidence in us in the beginning, by our staff. “These people are crazy!” You know. “XXWhere’s their experience in business? 0:13:42.000XX What do they know about food? And there they are telling me to make these crazy recipes and serve these drinks and know we’re bucking every rule and trend in our café environment.” I think they just thought we were nuts.
And certainly the business went gangbusters initially and then one the XX????XX went through a bit of a lull, and it was then that we learnt, I guess, the hardest lessons and the best lessons. And so we had to obviously change staff and change the way that we looked at our business and the way that we. . . yeah. Viewed customer demands when it came to the interaction. We sort of really grew. So, we re-recruited. We had a very clear strategy from that point in time. And so we launched from there.
But obviously there’s some supplier complications, you know. Sometimes things are easier to source than others and freight to Cairns was challenging. But I suppose, yeah, the biggest challenge, and I think it’s common for any business, is having the right people on the bus and getting the wrong people off the bus is probably one of the biggest challenges. And then the next one obviously goes to the roots of our business, which is making sure that people understand what work they’re doing, why we’re doing it, and why XXit’s important 0:15:05.000XX. You know, XXaudio glitchXX.
Guy Lawrence: I’m sorry it just stopped on you slightly on the end there. But how many Paleo Cafes do you have now, Marlies?
Marlies Hobbs: So, there is currently 14 open and we have a 15th café opening in Canberra in the next couple of months.
Guy Lawrence: Wow. Fantastic. So, the next question that rings a bell is, and it’s almost a tongue-twister: How does the Paleo Café define paleo?
Marlies Hobbs: I try and explain to people that fundamentally it’s living and eating as Mother Nature intended, which means a good variety of seafood, meat, eggs, fruit, vegetables, nuts, seeds, and berries. And avoiding dairy, grains, legumes, and sugar and preservatives.
But we also try and make people appreciate that it’s just; it’s even more simple than that. It’s just eating real food, unprocessed food, avoiding chemicals. And it’s just a matter of really listening to your body, your individual body, and working out exactly what works for you.
For Jai, he can tolerate some amounts of dairy and whey, whereas for my that’s what causes my adult acne. So, you just have to appreciate that everybody is unique and you have to, I guess, really invest your energy in understanding your body fully and getting whatever tests you need to to make sure that you’re nourishing your body the way that it needs to be nourished to, I guess, experience optimal health.
Stuart Cooke: And what do you think the biggest misconceptions are out there at the moment about paleo? Because it’s a term that we’re seeing quite a lot in the press lately as well, you know. So many people gravitate and embrace it, but you also get the other side as well. So, what are those misconceptions that you hear predominantly?
Marlies Hobbs: Yeah, there’s quite a few misconceptions. The common ones are that it’s like a meat, protein heavy diet. That it’s hard. That it’s unsustainable. That it doesn’t taste great, you know. I mean, like it’s super-healthy, you’re eating rabbit food, so to speak.
And I find with all those misconceptions, just to touch of some of the answers, and a lot are being by XX??? 0:17:39.000XX before me that in terms of it being difficult, it’s just cooking simple ingredients. So you can make it as difficult or as easy as you like. Your traditional barbecue steak or salad and XXroast with baked potato?? 0:17:54.000XX. It’s perfectly paleo. And likewise you could make the make fabulous raw desserts or slow-cooked meals full of herbs and spices.
So, you can really make it as hard or simple as you like. In terms of the “expensive” argument, when you eat paleo, your body very much self-regulates, as you guys would know. And so, you know, you don’t find yourself snacking. And so whilst you’re buying premium ingredients, you’re barely eating three meals a day, generally. Some people even sustain themselves on two, depending on if they’re doing intermittent fasting or whatever is working for them based on their level of activity and their, I guess, own individual body.
But essentially, you’re buying a lot less food but you’re consuming quality ingredients. You’re feeling satisfied for longer. So you’re nourishing; you’re putting the right fuel into your body rather than empty fillers that really just make you fat and make you hungry; make you eat more.
So, in terms of, in regard to the expense, and certainly, I can’t see how anyone could imagine that eating beautiful, fresh, seasonal produce and premium meat and healthy fats with lovely herbs and spices where you can even concede that you would be sacrificing on taste. Like, nothing tastes better. And I think once you wean yourself off the traditional foods and the sugar and salt-laden foods, your taste buds adjust and you really appreciate the quality of the food that you’re eating.
And fruit and vegetables have never tasted better to you once you’ve adjusted in that way.
Guy Lawrence: Yeah. That is massive. Especially the sugar thing. People don’t appreciate that. If you’ve got sugar in your diet and you’ve had it; so many people have had sugar in their diet their whole life and have never had a life without sugar. And until you get off that, you can’t really taste the appreciation of good food. You know?
And, yeah, I always remember many, many years ago when I sort of changed all my health journey. And my flatmate at the time, this is going back seven or eight years, he had the biggest sugar tooth. And he accidentally tried my full-cream natural yogurt by mistake thinking it was like his sugar vanilla loaded. And he almost spat it out. He said, “Oh, my God, that’s disgusting! What’s going on?” And that was just a classic example.
Marlies Hobbs: I suppose with the meat question, certainly, that comes up a lot, too. And, you know, that’s a misconception I suppose. Plant foods should be the greatest source of food that you’re consuming. Your food should predominantly be coming from plant foods. Then animal foods and then herbs and spices to bring it all together. And your healthy fats are incorporated into plant foods and animal foods.
So, it’s trying to eat a nice, balanced meal, you know. Eat some proteins and carbohydrates and some healthy fats. So, it’s definitely not a plate full of ribs, you know?
Guy Lawrence: And that’s another thing, Stu even stressed this as well, we have vegetables with every meal. Even when I make a smoothie, like if I’m rushing out the door and I’m throwing in some 180, I’ll always put spinach or cucumber or just something green in there as well to bring that in, you know, if you’ve got two minutes.
Marlies Hobbs: Absolutely. And I think that’s what; people are so stuck in their ways about this is typical breakfast meal, this is a typical lunch meal, and this is a typical dinner meal. It’s all just fuel. And so you basically have a fridge full of fresh, beautiful ingredients, paleo-friendly ingredients, and you’d be surprised what goes in what.
This morning I felt like chocolate mousse for breakfast. So I had banana, cacao, and a little bit of coconut milk, avocado, and blended it all together and topped it with some raspberries and blueberries. And who would have thought you could have a healthy chocolate mousse for breakfast?
Guy Lawrence: Yeah, that’s beautiful.
Stuart Cooke: Well, I had a whole bowl of steamed green vegetables covered in olive oil, salt, and pepper, topped with a huge can of sardines. So, you know, who would ever want to eat that for breakfast? But I gravitate to that kind of stuff. I love it. Because, to me, those vibrant colours, that green. I mean, that just says “life.” And irrespective of the paleo naysayers, you cannot argue that eliminating crappy food from your diet is anything but a great idea.
Marlies Hobbs: Definitely.
Guy Lawrence: On your journey, Marlies, which foods do you find have caused more problems for you in the past?
Marlies Hobbs: I have recently learned that Hashimoto’s Disease runs in my family, and I just recently, after the Thr1ve conference that I saw you guys at, I went and flew back down and saw Dr. John Hart from Elevate Health Clinic.
Stuart Cooke: Oh, did you?
Marlies Hobbs: Yeah. He is amazing.
Stuart Cooke: He’s awesome, isn’t he?
Marlies Hobbs: He’s a genius. And I took my mum along who has already been diagnosed with Hashimoto’s. And sadly it was confirmed that I also have Hashimoto’s Disease. And it’s a very hereditary thing and it’s a thing that is more common in women than men. And I suppose it didn’t come as a huge shock and it’s probably something that triggered my health issues all those years ago before I found paleo. And certainly paleo put a lot of my symptoms in remission. So, I’m lucky that I found paleo when I did. And it’s actually sustained my hormone levels to a fairly healthy level.
So, for me, paleo is my diet for life. And certainly gluten is a huge factor for people with Hashimoto’s autoimmune disease. And from what I understand, in America alone, there’s 50 million and growing people with autoimmune disease. So, so many people have autoimmune disease and they don’t even realize it. They just accept their symptoms as normal and they’re completely not. They don’t know what it feels like to feel great.
And most illnesses start in the gut, due to leaky gut. And diet and lifestyle factors including stress, the predominant cause is a leaky gut, which lead to things like autoimmune disease, and autoimmune disease then can lead to more chronic disease and cancer and whatnot.
So, it’s very much; I think gluten is a huge problem, right along with sugar. Dairy, for people that can’t tolerate it, so I’ve just had all my food intolerance testing done and I’m just waiting for my results to come back. And John gives you this great report which basically gives you a column of all the foods that your body can tolerate. All the foods that you’re mildly intolerant to. And foods that you’re severely intolerant to.
So, there might be some foods within paleo, because of my Hashimoto’s condition, that I actually should be avoiding. So, it’s just; I guess investing the money to understand your body to the best extent possible so that you can really create a diet and lifestyle to suit your individual body.
Because, at the end of the day, what’s anything worth if you’re not living an optimal life with health and happiness?
Guy Lawrence: Yeah. Absolutely.
I’ll just add to that as well. We had John Hart on the podcast and so anyone listening to this, check him out, he’s an amazing guy. And, like you said, he’s worth flying from anywhere in the country to go and see him in Sydney. He’s that good.
But I would add to that as well, even if the price or whatever scares people, to get these tests done originally, just try cutting out these trigger foods for a month and see how you feel. See what happens. You know, that’s the basic way.
Stuart Cooke: Just thinking about, like, the food sensitivity, if I’m curious about your; the Paleo Café, I don’t really know a great deal about the paleo diet, but I do love my milky teas and things like that. Can I wander into the Paleo Café and get a nice cup of tea with cow’s milk in it?
Marlies Hobbs: Yeah, you can. And it was a difficult decision when we opened. But obviously paleo-primal. Paleo is, obviously, avoids dairy. Primal, a lot of people are happy to have some dairy in their diets.
And so, like I said, Jai can tolerate it. For me, I have to listen to my body. And we serve almond and coconut milk for people that are like myself. And that can be difficult to find, but for the people that can tolerate dairy and are looking for that, then we do have dairy options. But all our food is dairy-free.
Stuart Cooke: Got it.
Guy Lawrence: Fantastic.
And I think it’s a great thing, even if a normal cup of tea and you’ve got dairy and it brings someone in off the street and puts them in this environment for the first time. And they’re looking at the menus, looking at their other options, that’s awesome. That’s the thumbs up because you’re creating a new way of thinking for these people that come in as well. And, yeah, I’m all for that. Definitely.
Marlies Hobbs: I think that XXaudio glitch 0:27:30.000XX certainly XXaudio glitchXX a lot of awareness around paleo at all when we very first opened the first Paleo Café. It sort of all happened collectively in the last sort of couple of years. And we just; we wouldn’t have been able to have a sustainable business at all if we limited our market any more than what we already had.
So; and, you know, if you are OK with dairy and you know that you’re OK with dairy, then, like Mark Sisson said at the conference, see what you can get away with.
Stuart Cooke: Exactly right.
Guy Lawrence: But there are so many options. We have our business meetings in Bondi Junction all the time in the Paleo Café, and it’s a great choice. But I generally gravitate to the Bulletproof coffee myself. There’s a bit of dairy in that but it sits with me fine.
Marlies Hobbs: Yeah, and, look, a lot of people are fine. And I think that if you’ve got a very healthy gut, flora and whatnot, and you’re not experiencing any leaky gut, you know, there’s plenty of people that are OK with it. I think it’s just a matter of, you know, it takes a lot of effort to get yourself to that really healthy point and making sure that you don’t have leaky gut.
And when you get there, then you can experiment. But until you get there, I think it’s really important to take your health seriously. And you will have to sacrifice and avoid some things to get your body functioning as it should be. And then you can play around with those.
Stuart Cooke: Exactly. Yeah. No, it is right, and it brings me back to that food sensitivity testing. You know, that’s so vital. You may not know that you have got a sensitivity or an allergy or an intolerance to a certain food that you’re including every single day. And that might just be pushing you into weight issues, sleep, energy, you know: allergies. All of the above.
And these tests, you know, they’re inexpensive, they’re quick, but I think so worthwhile. I absolutely. . . You know, I live by the results of mine or our food sensitivity tests and it’s great. I feel so much better for it.
Marlies Hobbs: What testing did you guys get, just as a matter of interest?
Stuart Cooke: Food Detective. It’s called a Food Detective test and it was a prick of blood from the finger and then it gets shaken into a vial, wait for 20 minutes, pour it over in this little tray with a series of dots, and each dot represents a food type. So, you’ve got, like, a tray with dots and then you have a card and all those dots are numbered, so 1 might be dairy, 2 might be wheat. And when you pour the liquid over that is mixed with your blood, that has sat for 20 minutes, those dots will darken the more sensitive you are to a food. So, you know, in literally 30 minutes’ time I knew that I had issues to kind of three or four things. And so I pulled back on those and I noticed radical health changes.
Marlies Hobbs: Do you mind sharing what they were?
Stuart Cooke: Eggs.
Guy Lawrence: Eggs is a big one for you.
Stuart Cooke: Eggs was huge. And I, you know, I was eating four eggs a day and loving it, but just something wasn’t right with me and it was wrecking my skin and I couldn’t for the life of me figure out what it was.
Shellfish came up, strangely enough. Yeah, shellfish, eggs. Walnuts were in there as another one. I used to have a handful of walnuts. So I changed to pecans now. Great. No problems whatsoever. And mild wheat.
Guy Lawrence: I mean, you avoid gluten anyway, really.
Stuart Cooke: I do. But, you know what, 30 minutes, and I just culled eggs completely for six months. And I feel so much better now. And every now and again I’ll have the odd one, but I won’t go gangbusters like I was before. Crikey, I ate huge amounts of eggs each week, because I thought, well, it’s a superfood.
Marlies Hobbs: Yeah, absolutely. And they are great, but if there is an underlying issue that you need to heal, then certainly I understand that I will have to go onto the paleo protocol, the autoimmune protocol, shortly. And eggs go for awhile. So, yeah, and it’s not because eggs aren’t great. It’s just that our; there are certain proteins that if you have leaky gut, or if you experience an issue, to let that leaky gut heal, you need to refrain from eating certain foods.
And, I mean, we haven’t really gone into detail about sugar and grains and gluten and chemicals. But I think we’re all fairly savvy enough now to know that they’re not good for us and why. But, you know, just making that awareness that it’s even beyond the foods that you’ll find in the paleo food pyramid, it’s a matter of really understanding your body and making sure that you have got perfect gut health, or as close to it as possible. Because, you know, the whole gut-brain connection. And certainly something I experienced, you know, when my gut flora is compromised, it causes me a lot of challenges academically and to function. Like, my productivity really drops. My creativity drops. I get fatigue.
So, it’s all connected, you know. Gut health and brain health is very much. I’ve definitely experienced first-hand the connection there. And it’s so fundamental to get your gut health right if you want to feel happy, feel healthy, and have energy and longevity.
You know, like, I’m determined; I look at John and he’s a real inspiration, you know. He is gonna just XX??? 0:33:32.000XXX by the look of him. XX????XXX. And that’s what you want. You want to be functioning and fun of vitality until the end.
And that’s why, I guess, my goal for myself and also to teach that to my children. I don’t want them to accept the way things were going. You know? That basically obesity, diabetes, heart disease, all just part of life. That is not part of life. That is not what was intended for us. And you have the choice to shape your future, your health, and your longevity and how much quality of life you have for your entire life.
Stuart Cooke: You completely do. And I love the fact that we have such a powerful medium in the forms of food. You know, nutrition, as a strategy for health moving forward. And for all of those people that are, you know, on the fence with the paleo, the primal, the whole-food diet, I just remember that, you know, when I started out on this journey, I thought, “God, this is so hard. What am I gonna eat? I can’t eat my sandwiches. Can’t eat pasta. Can’t eat any of these things.” Walking around the supermarket and going, “Oh, I can’t eat any of that.”
It took about a month and then you realize that there’s so much to each. But it’s just the good stuff. And then I look at the central aisles at the supermarket. It’s like cat food. Why would I ever gravitate to any of that rubbish? Because I know how it will make me feel.
And there’s so much wonderful stuff. So, sure, you’re meals aren’t conventional anymore, but I look it as, you know, food is information. Food is fuel. And what do I want to do today? Right? I’m going to be a bit more active, well I might mix up a few more carbs, but every single food or meal for me is about getting as many nutrients into my body as I can, because I’m thinking, “What is my body gonna do with those nutrients?” And whether it’s herbs and spices, fats and oils, beautiful fruits and vegetables, all these wonderful meats. You know, it is an opportunity to refuel, rebuild, repair. And I love that kind of stuff.
And now, like I said, I wander around the supermarket and I’m so sad for the people that don’t understand, because they could feel amazing. We have the tools.
Guy Lawrence: And, again, for anyone listening to this, that might seem completely overwhelming because you can look at it all as too much information and you just shut down and go, “You know what? I’ll figure it out next month. I’m too busy.”
But even just try changing one meal a day to something. And just start from that and just point yourself in the right direction and walk forward with it.
Marlies Hobbs: Jai and I fell on and off the wagon quite a few times when we first adopted the lifestyle. We were fairly strict for sort of like six weeks. And then my skin cleared up and I was like, “Yeah!” Then I’d have a little sip of that milkshake that I missed. Oh, my skin would just break out. And I would literally feel the fluid just stick to me in an instant. And then you’re like, “Yeah. That didn’t really work great.” And then you don’t do it again for awhile. And then you feel really brave and good and you have another little go of something.
And your body tells you. So I think if you give yourself the chance to eliminate in whatever XXextreme sense? 0:37:07.000XX that you go with, you know, if you’re really listening to your body and you persist with it, and you take small steps or a big one if you’re prepared to do like a Whole30 challenge or whatnot, it’s just a matter of moving in the right direction, however fast you can do that. You know?
And common sense tells us the answer. There’s some people who are too stressed, they’re too depressed, maybe they’re under financial difficulties, they have kids that just got bad habits to eating and their arguments just aren’t worth it to them. You know? So people have lots of reasons not to do this. But no one can really sensibly argue with the philosophy, I don’t think.
Especially if you take the view that we all have to be just very much educated about our own bodies and listen to our bodies. And they tell a lot more than what people realize when they start listening. You know, like being depressed or having financial issues or having kids stuck with bad habits, I know, and believe me I understand, I’ve got two children myself, and even Troy who has been brought up on a paleo diet, he still challenges me because he’s surrounded by kids that eat candy or everyone else has vegemite sandwiches and why does have; today he’s got pork chop and broccoli and sweet potato chips. And he’s just; he’s really going through a troublesome phase at the moment, because he’s looking at the muesli bars and the sandwiches and he’s like, “Why am I getting this?” But I just explained to him, and yes, it won’t be easy in the beginning, but if you understand where you’re going with it and why you’re doing it, you know, you break habits with children if you eliminate the bad foods and you always offer them the good foods and you get them involved and you get them helping. You know, Troy was pretty happy about having chocolate mousse for breakfast this morning. Get them involved and you make them understand where food comes from, that it comes from nature, not from a box, and you get them in there cooking and make it a bit interactive. Yes, it takes effort, but it’s better than obesity or diabetes.
Stuart Cooke: That’s right. It’s worth it in the long run. And, you know, I’ve got three young girls and if I ever hear any issues from them where food is concerned, I’ll give them a couple of options. “Do you want healthy option one or healthy option two?” And they’ll always gravitate to one. And they think they’ve won.
Marlies Hobbs: That’s great. Good. Exactly. I do the same thing with Troy, and that’s exactly right. And, you know, you always just have to keep improvising and trying to educate subtly along the way. And like depression, there’s a huge link between depression and gut health and whatnot as well. So, you know, personal body image and all that type of thing.
So, people don’t appreciate, I don’t think, how powerful changing your diet and lifestyle. It’s not just about losing weight. It’s about a new lifestyle. It’s about a new appreciation of your body. Self-love. And a whole healthy relationship with yourself and food.
And that’s very empowering. You feel free. You know, so many people are currently addicted to so many foods, they are under the spell of some foods. And that’s not an enjoyable place to be. And I know, I didn’t realize until I came out of it, how bad it was. And so empowering to look at it, like you said, walk past those aisles in the supermarket and go, “Ugh, those poor people that are putting that horrible stuff into their bodies. They just don’t understand.” And it’s very empowering. It’s not a chore. It’s not a diet. It’s a lifestyle, and you feel so much better for it.
Stuart Cooke: Absolutely. I was, just to get back to your son, and we mentioned a little bit of food there as well. Now, I don’t know how old your boys are, but our girls get invited to lots of parties. You know, every weekend: “Come to the party. Come to the party.” There will be a whole table full of crap, sweets and lollies and sodas and stuff like that.
Now, I have a strategy that I use when I take them to the parties prior to that. But I wondered what your thoughts were. Is there anything that you do for your boys before you get to the party, or do you just let them go gangbusters on whatever they want?
Marlies Hobbs: It’s a hard thing, and I’m just trying to feel my way all the time. You know, obviously there’s no bad foods at our house. So, Troy predominantly eats paleo. So, if, on occasion, he has something outside of that space and whatnot, I’m not gonna have a meltdown over it. Because it’s just not worth it, you know. And I think the more of an issue you make it, the more they sort of resent and resist you. But I basically try and make sure that he’s fairly full before we go to a party. So, he’s not going there starving. And often he doesn’t; he likes playing. He likes being out and about.
When he was younger, he used to just: hand in icing, sugar, cake. It was a big joke. Everyone would be like, “Oh, watch out for Troy! He’s been unleashed. There’s the sugar!” And he would just literally go for that cake.
And it was a bit embarrassing, because everyone would have their snicker, “Oh, those parents. He never has sugar and when he gets to a party. . .”
Stuart Cooke: He makes up for it.
Marlies Hobbs: Yeah. If you can’t find him, he’s probably looking for the lolly bowl, you know. But he’s really come out of that phase. And now he really; and our friends are very accommodating with us, too. And I’ve seen a really healthy shift. We will go parties, they’ll have some unhealthy food option, but Troy just doesn’t really go for them anymore.
And, yeah, they have barbecues or roast meat and veggies and stuff. We’re very lucky. We have very considerate family and friends. I guess they’re probably moving in that direction themselves anyway. But when they know we’re coming, they sort of do allow for us a bit. And we just try not to put a big emphasis on food. So many people live from meal to meal like it’s the highlight of their day. To me, it’s just fuel. You’re a bit hungry, you’ve got to get energy, you eat some good food, and then you move on to doing some fun stuff. Like, some people just sit around all day, “Oh, what are we gonna do? Where are we gonna go next for a meal?” And they sit and eat and they sit around and hibernate until the next meal and it’s a sure way to health issues, I suppose.
Guy Lawrence: How old is Troy, Marlies?
Marlies Hobbs: So, Troy will be turning 4 in June. And Zac’s 8 months.
Guy Lawrence: Right. OK. Because I don’t have kids yet, but I imagine it’s much easier to bring them up with this lifestyle than you converting yourself and then having a 10-year-old you’re trying to convert. Maybe get off the sugar and lollies that they’re eating all the time.
Marlies Hobbs: It would be very hard. And it would take very much a lot of determination, I think, and very much getting rid of everything in the house and really having a really well-explained approach to what they’re doing and why they’re doing it. Get them involved and get them involved with the cooking.
You know, there will be different approaches for different families. You know, maybe a gentle approach they don’t notice, and other families it might be like a pretty cold turkey approach, you know.
And I think you just have to work out what can you handle? What is manageable for you as a family? And I think sometimes the stress can be worse than some of the bad foods so you need to balance it out. And do it in a way that’s not going to cause too much stress on you and your family.
Guy Lawrence: Like World War III.
Stuart Cooke: And I think that, you know, kids are so impressionable, too. You know, they look at their parents and they want to emulate what their parents are doing. So if their parents have got healthy habits, then it’s gonna rub off on the kids anyway, which is a good thing.
Marlies Hobbs: Definitely.
Guy Lawrence: Why do you think kids’ menus in cafés. . . You know, being a café owner, why do you think the kids’ menus in cafés and restaurants are so poor in general?
Guy Lawrence: Every time I eat out, I always look.
Stuart Cooke: Fish and chips. Schnitzel and chips. XXBagel?? 0:45:49.000XX and chips.
Guy Lawrence: Ice cream and soda.
Marlies Hobbs: And the thing is, I think my observation, anyway, with Troy especially, is that they are very impressionable and their taste buds are; those foods are as addictive to them as they are for us. Probably more so addictive to them. Because they don’t understand the difference between. . . Like, I try to educate Troy about, you know, a treat or “good food” and “bad food,” we talk about a lot.
And they don’t; he understands that and we talk about that a lot and he; they don’t understand the adverse effects on their health, I suppose, of the bad foods. They just taste good. They trigger all sorts of emotions and addictions in them. And so when they’ve had them once, their, like, radar is going. So if you go to a restaurant and they’re like, “Oh, you can have steak and vegetables or you can fish and chips.” Pretty much you will rarely find a kid that hasn’t been under the spell once they’ve tasted the saltiness of those fish and chips. It’s very difficult to make them choose the healthy option.
So, I think that’s probably why the menus are the way they are. Because they’re trying to please. And they’re the only foods that the kids will be ordering. And the parents are out for dinner; they just want to have a pleasant meal and they don’t feel like arguing and having a tantrum at the table because they’re trying to order steak and vegetables, if that’s even on option, than the fish and chips. So, for ease and also it’s price. It costs nothing to deep fry some disgusting, processed nuggets and chips. But it costs money to put a nice piece of steak or meat and some vegetables on a plate. It’s all fresh and it’s prepared by the chef. Whereas they’re not just dumped into a deep fryer and slapped on a plate.
So, there are the reasons. And it’s devastating, really. And I think the only real answer. . . Like, for us, when we go out, we don’t tell Troy if there’s a kids’ menus. We often just order either another meal for him or we order something that’s too big for me to eat and he eats; we get another plate and he eats what I eat.
And on occasion when we have allowed him; there’s been times where a family member is gonna have fish and chips and he loves it, like any other kid, he loves it, but he actually feels really sick afterwards. The oil from the batter, from the deep fryer, often he’ll vomit because he’s just so nut familiar with having that in his stomach.
So, yeah, I guess that’s my real take on it.
Guy Lawrence: Yeah.
Stuart Cooke: No, absolutely. There’s some great pointers there as well. Like, you can you always order a meal and split it. That’s kind of what we do. We order an adult meal and we order a couple of extra plates and we divvy it up that way for the kids. And there’s generally more options as well for them, as opposed to this little miniscule XXparty 0:49:11.000XX menu, which is never gonna be great in the first place.
Marlies Hobbs: Yeah, like when you order a meal and then you order a side of vegetables or a side of vegetables and a salad and then you share it amongst yourselves, it’s pretty much not too much more expensive than ordering a kids’ meal when you do it that way. And everyone ends up happy and healthy. But it definitely does take effort to make sure that you have foresight. Because as soon as they spot that kids’ menu with all of those chips and stuff, it’s over. It’s over for you.
Stuart Cooke: Game over.
Marlies Hobbs: Yeah. Game over. Game over. So, you really have to have a strategy.
Guy Lawrence: Would you, because I know you have a book as well, Marlies, and is there any kids’ menus in that? I haven’t seen the book. But would that be an option for parents?
Marlies Hobbs: Yeah. I’ve got a kids’ section in there, a Paleo for Families section in there. And it gives some great tips about things we’ve spoken about. About parties and whatnot. And also has some great little meals and treats and whatnot, and even ones that you can get the kids involved in. Even the chocolate mousse recipe that Troy loves.
Stuart Cooke: Got is. So, is it predominantly a cookbook or have you got a whole heap of other stuff in there as well?
Marlies Hobbs: Yeah, it’s a Paleo Café lifestyle and cookbook, so the first sections are about the diet and the lifestyle. Just a very nice, simple, gentle introduction. You know: It’s not only technical and complicated so it’s very much a nice; like, people have always complimented us on the information. It’s what you need to know without it feeling too daunting, I suppose. And then it’s got over 130 recipes in there.
Yeah. And we get great feedback all the time on the recipes. Because they’ve been created, obviously, in our cafes and had to be produced at quite a large scale in pretty short time frames. Everything’s very economical, generally, in terms of cost and time to prepare. So, there’s some really great practical recipes. You don’t see these two page long lists of ingredients and whatnot. It’s fairly practical in that sense.
Guy Lawrence: Sounds like my kind of book.
Stuart Cooke: And if I didn’t live near a Paleo Café, where could I grab that book?
Marlies Hobbs: You can get it online from our website, www.Paleo-Cafe.com.au.
Guy Lawrence: We can link to that. I’m just curious: What’s your favorite dish in there?
Marlies Hobbs: My favorite dish in the cookbook. I absolutely love, and obviously I’m from Cairns and mangos are beautiful here; we have a delicious mango avocado macadamia nut salad, which I really love. It’s a favorite. It’s been on the menu a few times at the Paleo Café. It’s just actually gone out because mangoes have gone out of season. But that’s probably one of my favorites. And it was on the menu when the café very first opened here in Cairns.
Stuart Cooke: In the next edition, perhaps you can get my sardine breakfast surprise in there.
Marlies Hobbs: Yes. Yes. I’m going to have to taste test it first.
Guy Lawrence: You need to put that right on the back page, hidden somewhere.
Stuart Cooke: That’s right. Save the best to last.
Marlies Hobbs: I’m gonna have to give it a go.
Guy Lawrence: I can’t. I can’t do sardines.
Stuart Cooke: Just got a couple more questions, Marlies. Where are you going to take the Paleo Café brand? How big is this going to be?
Marlies Hobbs: I suppose the sky is the limit when it comes to the paleo café brand. And we definitely have a few different things that we’re looking at at the moment, you know, to try and. . . I guess our primary goal is to spread the message about the benefits of the paleo lifestyle to as many people as possible. And that’s through the cafés, through collaborations, through our website, through our publications. And hopefully in the near future a recipe app which is nice and simple for people to access right off their phones.
We XXaudio glitch 0:53:27.000XX so we can basically gauge the market and move in the directions that we need to move, I suppose, to do the best we can in the environment that we have.
And definitely XXaudio glitch 0:53:38.000XX making sure we can reach the masses and making sure that we can educate people why they are coming to Paleo Café as opposed to another café. And there are things that we are sort of trying to achieve through education online and obviously it’s great to have opportunities like this one to share our message as well.
Guy Lawrence: Awesome. Awesome.
Stuart Cooke: It’s exciting times!
Guy Lawrence: Yeah. There’s a lot going on.
So, Marlies, we always finish with a wrap-up question, the same one every week. It’s one of my favorites. And that is: What’s the best piece of advice you’ve ever been given?
Marlies Hobbs: I suppose it’s a very broad application but basically everyone just needs to believe in the beauty of your dreams, whether that’s in relation to your own personal health. Some type of, I guess, performance goal or even in business. You know: Believe in the beauty of your dreams and if you’re passionate about something, just go for it.
And the other thing would be definitely to look after your body because it’s the only place that you have to life.
Stuart Cooke: I like it. It’s true.
Guy Lawrence: Yeah, that’s so true. We spread that message every week ourselves. Yeah. Fantastic.
And if anyone listening to this, I guess the website would be the best place to get more of you guys and the Paleo Café to find out if they’re in their local area and more about the book, right?
Marlies Hobbs: Yeah. The books on there and all the local cafés are listed there as well on the website. And we obviously have Facebook pages as well for the respective cafés as well the head office business.
Guy Lawrence: Yeah. Brilliant. Well, we’ll XXlink to all that 0:55:19.000XX when the podcast goes out anyway. And then, yeah, that was fantastic. Thank you so much for coming on the show, Marlies. We really appreciate your time.
Marlies Hobbs: Thank you so much.
Stuart Cooke: It was great. So much information. I think people will get so much out of this as well. Thank you again.
Marlies Hobbs: I really appreciate it. I always love chatting to you both.
Guy: With all the years I’ve been working in the health and wellness space, there’s been one thing that has stood out over time. Yes, I believe one of the corner stones of great health is the integrity of the your gut. Not the most glamorous answer I know, but one you seriously don’t want to overlook. Some estimates say that bacteria in our gut outnumber our own human cells 10:1 in our body!
Whether you want to lose weight, recover faster from exercise, increase energy, elevate mood etc, then gut health is worth delving into and applying these simple strategies below.
Welcome to the world of ‘microbiome’. Over to Lynda…
Lynda: What is the gut “microbiome” you ask? Put simply its the trillions of microscopic bacteria that live within your gastrointestinal tract.
Why is it so important to nourish and have a wide variety of gut microbiome? There are many reasons. I have touched on some of these below:
A healthy, diverse microbiome protects you from harmful bacteria, fungus and viruses.
90% of our the body’s serotonin is made in the gut. Serotonin is affected by the health of your microbiome and is responsible for a healthy mood, sense of calm, optimism, sleep and appetite.
Gut bacteria produce and respond to other chemicals that the brain uses which regulate sleep, stress and relaxation such as melatonin, dopamine, norepinephrine, acetylcholine and GABA.
They produce short chain fatty acids (SCFA’s) which promote weight loss, ward off inflammation, protect against colon cancer and are crucial for overall good intestinal health.
They improve the strength and health of your intestinal walls, prevent leaky gut and reduce inflammation by maintaining the tight junctions between the cells in the lining of these walls.
A balanced gut microbiome helps avoid unhealthy weight gain.
Helps to break down toxins and improve the absorption of nutrients from the food you eat.
Helps prevent or reduce nasty symptoms of autoimmune disorders such as rheumatoid arthritis, multiple sclerosis and lupus.
The following are my top 5 gut loving foods. Those that can be easily added to your daily diet…
Don’t be put off by the fancy word. Simply put, polyphenols are compounds found mostly in colourful fruits, vegetables, herbs, spices, nuts, seeds, red wine, green and black tea. Polyphenols ensure that the balance of your gut microbiome is maintained. They reduce inflammation and improve overall metabolism, especially of sugar (glucose) and fats (lipids). This enhances the quality of your health and prevents disease.
Polyphenols contain antibiotic properties and each polyphenol acts as its own prebiotic, promoting growth of healthy gut bacteria. When the cell of a bacteria breaks down it releases a toxin. Polyphenols communicate with your microbiome, reducing the growth of these toxin containing bacteria.
You can find polyphenols in the following foods and beverages:
Nuts and seeds: almonds, pecans, walnuts, hazelnuts, chestnuts, flaxseeds
Beverages: cocoa, green, black, white tea, red wine
Olive oil and olives
Prebiotics are generally the non digestible, plant fibers found in food. They are the foods that feed and nourish the friendly bacteria already present in your gut.
Inulin is the main prebiotic compound found in foods such as asparagus, onions, garlic, and artichokes. Other forms of prebiotics are fructo-oligosaccharides, galacto-oligosaccharides (GOS), xylo-oligosaccharides (XOS) and arabinogalactans.
Inulin and GOS have much positive research behind it and are shown to prevent bacterial imbalances in the gut, leaky gut, obesity and its complications.
Foods rich in prebiotic fiber are asparagus, leeks, onions, radishes, tomatoes, garlic, artichoke, carrots, kiwi fruit.
Resistant starch is a form of natural prebiotic that is digested by our good bacteria many hours after eating. As the name states this form of starch is resistant to digestion in the stomach and small intestine. It instead reaches the large intestine intact and goes on to feed our good bacteria. RS contain mostly unusable calories and create little or no insulin or blood glucose spikes.
Good RS sources are boiled potatoes and brown rice, that have been cooled down, cannellini beans, black beans that have been cooled down, green (unripe) bananas and plantains. I like to add 1 tsp of organic green banana flour (I use the brand Absolute Organic which is easy to find) to my smoothies or I recommend that people have 2 tbsp of an RS source for lunch or dinner to cultivate a healthy, well balanced microbiome.
3. Probiotic rich foods
Probiotics are the living bacteria that restore and renew our microbiome. They reduce inflammation in the intestines, improve the quality of the gut and reduce absorption of toxins.
Poor bacterial balance in your gut microbiome can lead to inflammation and can affect your body composition and metabolism in various ways. Any imbalance weakens your gut barrier and leads to an increase in inflammation. Weight control and blood sugar regulation is dependent on a good balance of gut microflora.
Fermented foods, such as sauerkraut, kimchee, fermented vegetables, yoghurt and kefir are natural probiotics. They contain their own living cultures of bacteria, which nourish the healthy bacteria in your microbiome.
4. Healthy fats
Your cell walls are made up of fat so in order to do their jobs they need healthy fats such as nuts, nut butters (almond, cashew, macadamia), seeds, seed butters, avocado, oily fish, flaxseeds and olive oil.
Having healthy cells ensures that you are the best version of your inherited genes because whatever enters your cells affects your DNA. Unhealthy fats such as vegetable oils feed the harmful bacteria, the microbes that ignite inflammation, encourage your body to store fat and produce toxins.
Omega 3s, particularly from oily fish reduce gut inflammation and repair the mucosal cells of the digestive system. Gut mucosal cells are damaged easily because they regenerate very quickly- within a 24 hour cycle. They need a constant flow of good nutrition to support their rapid turnover and prevent damage.
5. Apple cider vinegar
Your microbiome and stomach acid stimulate your small intestine to produce the enzymes needed to break down nutrients from the food you eat. If you have an unbalanced or unhealthy microbiome or low stomach acid this important signal is not given and digestion is compromised. You will absorb less fabulous nutrients from your food and if leaky gut is present, undigested food may pass through the intestinal wall causing inflammation.
A simple way to improve your stomach acid is to use Apple Cider Vinegar. I dilute 1 tbsp of this household favourite, in water before most meals and use it as my staple vinegar whenever vinegar is called for in a recipe. Salads, slow cooking, sauces.
In a Nutshell
There is overwhelming evidence to suggest that poor food choices such as too many processed carbohydrates and unhealthy fats cause disruption in your gut microbiome. So opt for fibrous foods rich in colour, packed full of the ammunition your gut flora needs to ensure you flourish.
A simple option if you are low on time or stuck for choices would be to replace a poor meal choice, like toast & cereal etc with a high fibre 180 Natural Protein Smoothie. Simply mix it with water, a little avocado for extra healthy fats and some low GI fruit like berries which are also rich in antioxidants.
Your gut has the power, it just needs the right environment and your help. Feed it well, save yourself a motza of money by avoiding illness and medications and use your hard earned cash on a holiday instead :)
If you want to delve into t your gut health further, you can start by having it assessed with these tests here.
Lynda 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 above or listen to the full episode on your iPhone HERE.
In this weeks episode:-
Internet fame with her famous Ted Talks: Minding my Mitochondria Over 1.3 million views on youtube & counting!
From relying on a wheelchair to being able to bike ride 18 miles! The steps Dr Terry Wahls takes to help overcome her battle with MS (multiple sclerosis) [03:12]
What is mitochondria & why it’s so important [06:10]
What she was eating before MS & how much her diet has changed [07:30]
Why Dr Terry Wahls decided to seek alternative means to conventional medicine [09:10]
Her thoughts on being a vegetarian [16:20]
Why inactivity is deadly [19:15]
This is a must: Dr Wahls’ single piece of advice for optimum health/wellness [28:30]
and much more…
Dr Terry Wahls is a clinical professor of medicine. In addition to being a doctor, she was diagnosed with multiple sclerosis in 2000.
By 2003 it had transitioned to secondary progressive multiple sclerosis. She underwent chemotherapy in an attempt to slow the disease and began using a wheelchair because of weakness in her back muscles. In her own words she says it was clear: eventually she would become bedridden by her disease.
To cut a very long story short, she ended up redesigning her diet for her condition so that she was getting those important nutrients not from supplements but from the foods she ate & created a new food plan.
The results stunned her physician, her family, and herself: within a year, she was able to walk through the hospital without a cane and even complete an 18-mile bicycle tour.
If you would like to learn more about Dr Terry Wahls, click here.
Over 1.3 million views on youtube & counting! You can watch the Ted Talks Minding my Mitochondria here.
Guy Lawrence: Brought to you by 180nutrition.com.au. Welcome to the Health Sessions podcast. In each episode, we cut to the chase as we hang out with real people with real results.
Hey, this is Guy Lawrence with 180- Nutrition and welcome to another episode of the Health Sessions. Our special guest today is Dr. Terry Wahls. If you haven’t heard of her, she’s a clinical professor of medicine. In addition to being a doctor, she was actually diagnosed with multiple sclerosis in 2000.
By 2003, the transition into secondary progressive multiple sclerosis, get my words out, she underwent chemotherapy in an attempt to slow the disease and began using a wheelchair because, simply, the weakness, and her back muscles had just disintegrated.
And, in her own words, she says it was clear eventually she would become bedridden by her disease. To cut a very long story short, she ended up redesigning her diet for her condition so that she was getting, simply, important nutrients not from supplements but from the very foods she ate and created a new food plan around this.
Over a period of time, the results stunned her physician, her family, and herself, she said. Within a year, she was able to walk through the hospital without a cane and even completed an 18-mile bicycle tour.
And, I just think that the story is fantastic, you know, and whether you have MS or not or chronic disease or you’re, you know, in the best shape of your life, I think the overall message within this conversation is fantastic and it’ll definitely make you think twice about what you have for breakfast tomorrow morning.
As always, you know, if you’ve got any questions just drop us a line to HYPERLINK “mailto:email@example.com” firstname.lastname@example.org and, yeah, any shares or reviews are greatly appreciated. Until the next time, enjoy the show. Thank you.
Awesome. Awesome. Well, I’ll start with the introduction. This is Guy Lawrence and, of course, we’re joined by Stuart Cooke and our lovely guest today is Dr. Terry Wahls. Thank you so much for joining us.
Dr. Terry Wahls: Yes.
Guy Lawrence: I have to say, I was just checking your YouTube TED talks video just now and I didn’t realize, but you have reached over 1.25 million people now with that…
Dr. Terry Wahls: Yes.
Guy Lawrence: …that talk, that’s a lot of people you’ve touched. Did you expect it to go as viral as it has when you did that?
Dr. Terry Wahls: Well, I wasn’t expecting a million. I was hoping, you know, I’d get a 100,000 or so, yet, when I last looked it was about 1.3 million. So, I’m very pleased.
Guy Lawrence: Yeah. That’s amazing. Normally, it’s a double rainbow or something like that that tends to go viral and finally it’s something with a stronger message, so that’s awesome. So, what we’d thought we’d do just to start, Dr. Wahls, was…
Dr. Terry Wahls: Yes?
Guy Lawrence: …you know, we want to expose you to an audience over here in Australia, so could you basically share with us your story? Because we think it’s just incredible.
Dr. Terry Wahls: So, I’m a clinical professor of medicine here at the University of Iowa. In 2000, I was diagnosed with relapsing-remitting multiple sclerosis. That was on the basis of a problem with foot drop and stumbling and abnormal MRI with lesions in my spinal cord, a history of optic neuritis ten years earlier, and oligo bands in the spinal fluid.
I went to the Cleveland Clinic, an international MS center, for a second opinion. They agreed that I had multiple sclerosis. At that time it was called relapsing-remitting, which meant that you have intermittent episodes that are acutely worse.
They advised me to take disease-modifying drugs and so I took a daily injection of Copaxone. Over the next three years, I had just one episode of worsening or one relapse, so I’d be considered a success, but the problem was I was gradually deteriorating and it was becoming difficult to have, to sit up in my office chair, my desk chair, because of back fatigue.
My physicians suggested that I get a XX?XX [0:04:39] inclined wheelchair because of the worsening back fatigue and that I take medication known as Novantrone and they told me that my disease had transitioned to secondary progressive MS.
And so I did that and, at that time, that’s when I realized that I wanted to do my own reading, my own research, to try to figure out what else I could do, and so I began searching pubmed.gov, reading the latest research, and I retaught myself a bunch of brain biology, immunology, and gradually began to add some vitamins and supplements to help my mitochondria, because I decided that mitochondria were key into my progressive brain disorders happen.
And the vitamins and supplements maybe slowed down the steepness of my decline, but they didn’t stop my decline. By the summer of 2007, I could walk short distances, two canes. I could not sit up in a standard chair. I had to be in a recliner or in bed, and that’s when I discovered the Institute for Functional Medicine, which is an organization which is committed to using the latest basic science to treat chronic diseases.
I can hear you. Can you hear me?
Guy Lawrence: Yes, I can. Well, it’s okay. Let’s proceed with the audio like this. I think this will be fine.
Stuart Cooke: Yeah. Absolutely.
Guy Lawrence: So, I was interested, Dr. Wahls, in, I guess, mitochondria. So, for our audience, I wondered if you could just explain that, please. What is mitochondria?
Dr. Terry Wahls: Yes. So, mitochondria are, about 1.5 billion years ago, large bacteria swallowed up little bacteria that were capable of creating energy using oxygen, and that increased the efficiency of those bigger bacteria so that they were able to become multicellular which then eventually became animals and then became mammal and then became primate and then us, of course.
All of our cells rely on these little mitochondria to generate energy more efficiently to run the chemistry of those cells. So our brains are critically dependent on mitochondria. All of our other organs, you know, our muscles, hearts, glands are also dependent on the mitochondria.
Guy Lawrence: Right. Got it. So, essentially, like a battery for our cells.
Dr. Terry Wahls: A battery for the cells.
Guy Lawrence: Yep. All right. The next question I have here would be what you’re eating prior to being diagnosed with MS to what you’re eating now, and how much has that varied?
Dr. Terry Wahls: For years, maybe a decade, I’d been a vegetarian. I was eating lots of vegetables, some rice, and legumes. Then I began eating some fish, still a lot of vegetables, a lot of grain and legumes. I did not have a lot of junk food, just not a lot of processed foods. I was eating most of my meals at home.
When I was diagnosed with MS, I continued to be mostly vegetarian, although I did eat some fish. Then in 2002, I began a paleo diet after reading Loren Cordain’s book and began eating meat. I was eating, you know, vegetables, fruit, meat, but I continued my decline.
2003, I hit the wheelchair, you know, and continued to decline. In 2007, I had a long list of nutrients that were critical for my brain and reorganized my dietary choices to maximize the nutrients for my brain.
And when I created that structure, that’s when there was a dramatic improvement in my function and health.
Guy Lawrence: Yeah. Right. The other thing that fascinated me as well was the fact that many people don’t look to seek alternative means to improve their condition, like, and just accept, I guess, “This is how it is. This is all we can do for you.”
So, my question would be what made you decide to really seek alternative matters to overcoming MS? Especially through the food you ate?
Dr. Terry Wahls: So, the first seven years I took straight conventional medicine, latest drugs from the top researchers in the country, but when I got into my wheelchair in 2004, that’s when I decided that it was clear that I was likely going to become bedridden by my disease, and at that time I began reading the science myself, slowly piecing together the fact that maybe some vitamins and supplements might be helpful, that maybe mitochondria were very important to the disease and no one was yet talking about that in the MS research community.
And then when I discovered functional medicine, that just deepened my understanding of what the latest science was saying about autoimmune types of diseases and XXthat I was launched and on my wayXX [0:10:18]
Guy Lawrence: How many vegetables do you eat a day now? Do you eat to get the quantities in, because you mention a lot of…
Dr. Terry Wahls: So I would say nine to twelve cups of vegetables a day.
Guy Lawrence: Yeah. That’s a lot, and do you juice any of that?
Dr. Terry Wahls: Wow, that’s a lot, but these are XXaudio breaks upXX [0:10:38] So, I will have smoothies where I put my vegetables and some fruit in this high-powered blender I call a Vitamix. It blends everything, all the fiber is still in the juice, and so I’ll drink that smoothie, you know, 18 to 24 ounces of all of that.
I’ll have huge salads, maybe six cups of salad greens every day, and a lot of non-starchy vegetables with that.
Guy Lawrence: Are there any other dietary considerations to take in, you know, I’m just thinking for anybody listening to this with MS. I mean, because obviously, we’ve got chocolate, coffee, alcohol, all these little crazy things like that.
Dr. Terry Wahls: So I’m going to step back a bit. The structure that I teach is three cups of green leaves, three cups of sulphur-rich vegetables that I get out of the cabbage family, onions, XX?XX [0:11:39] mushrooms, three cups of bright colors, and the easiest way to determine that is the vegetable or plant colored all the way through? Eat protein, high-quality protein, preferably animal protein as much as desired, have some seaweed on a regular basis.
If you’re going to have coffee or tea, a couple of cups are fine. You can have herbal teas as desired. A glass of wine every day would be fine. I would specifically avoid gluten grains, dairy, and eggs.
That also means avoiding beer.
Guy Lawrence: Yeah, right, and why seaweed?
Dr. Terry Wahls: Seaweed for the iodine, selenium, and other trace minerals.
Guy Lawrence: Okay. Okay. And the next question I have for you was the diet you prescribe, would that, sort of, help anyone, even if they didn’t have MS but had other chronic diseases? I mean…
Dr. Terry Wahls: You know, in the hundreds of people I’ve seen in my clinics and the hundreds of followers that I have, I see people being helped with traumatic brain injury, psychological problems like depression, anxiety, bipolar, schizophrenia, and then we see diabetes, heart disease, obesity being helped, rheumatoid arthritis, lupus, fibromyalgia, irritable bowel, inflammatory bowel disease, psoriasis, eczema, allergies, asthma.
So, I’d say, in general, if you have a chronic disease, feeding your mitochondria and feeding your cells will have the effect of reducing your symptoms, improving your function and your quality of life.
Guy Lawrence: Okay, and for anyone that is actually just, you know, is healthy and is happy with their health as well, I’m sure, eating like this would benefit them as well. I’m assuming.
Dr. Terry Wahls: Yes. I’ve had a couple of athletes contact me and tell me that their athletic performance has improved markedly.
Guy Lawrence: Yeah, okay. That’s interesting. Yeah. IN your view then, as well, a question I was really was keen to ask, how much of the diet is contributing to chronic disease in the first place do you think? And even with your own condition, from MS, do you think that food is a big player in that?
Dr. Terry Wahls: I think food is a huge player. The chronic diseases that we have are a reflection of how your unique and my unique DNA interacts with my choices around food, the toxins to which I’ve been exposed, my exercise level, and my social/spiritual life, but the vast majority of all of this will be the food choices that we make.
Guy Lawrence: Yeah, right, and why do you think the fact that most people don’t turn to food initially, like, it just baffles me, personally, you know? I think…
Dr. Terry Wahls: We’re addicted. We are very much addicted to white flour, sugar, high fructose corn syrup, that when you take that food in it stimulates the dopamine receptors, you release more dopamine in your brain, it enhances your pleasure.
We are addicted to those XXsphereXX [0:15:15] spikes. It becomes very difficult for them to select vegetables, berries, meats, other foods that are health promoting, and instead we do what rats do. They will starve themselves eating the sugar and white flour and kill themselves from the micronutrient starvation. We are absolutely doing that as well.
Guy Lawrence: You know, if somebody wanted to change their diet, should they just go cold turkey and start cutting out the things you mentioned, you know, the sugar, the grains, the gluten, or should they…
Dr. Terry Wahls: If you go cold turkey, you’re going to be going through withdrawal, and that’s going to feel very uncomfortable. If you wind down the bad food as you wind up the good food, that’s less uncomfortable, and, in general, I counsel people that this is a family decision. You’re going to be much more successful if you negotiate the pace of these changes with the whole family.
Guy Lawrence: Yeah, fair enough. Then you mentioned, as well, the fact that you were a vegetarian at one point, as well, and I’m always interested in this topic in particular because I know one of the arguments is about the fact that you don’t get your essential fatty acids from animal sources.
I’d love to hear your thoughts on…what your thoughts are about, you know, fat in the diet.
Dr. Terry Wahls: My brain and your brain is 60 to 70 percent fat, and without cholesterol you have a hard time making healthy cell membranes, you have a hard time making hormones. We need cholesterol. We need to manufacture cholesterol. We need a lot of fats in the omega-3 variety, the docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), in order to make the XXmylanXX [0:17:16] structures in the brain.
We need a lot of fat to make all those things happen, and, unfortunately, fat has been so demonized that many, many people are relatively starved for these very essential brain nutrients with negative health consequences.
Guy Lawrence: And what would a vegetarian do then to get those essential fatty acids in?
Dr. Terry Wahls: Well, they’ll have to take in a tremendous amount of ALA, alpha-Linolenic acid. That’s in flax, walnuts, but the body will have to convert that to DHA, which is what your brain needs. That is a complicated step and we can make about five to seven percent of the vegetarian omega-3 into the form that we use in our brain.
And you could also project that those of us with a chronic brain problem probably have enzymes that are even less efficient than those conversions, and so I think it’s very concerning for people with a brain problem or a heart problem. Are they getting enough of these health-promoting omega-3s?
And particularly the animal form? That’s the form that your brain and your heart need.
Guy Lawrence: Yeah, absolutely, and what about things like ghee and coconut oil?
Dr. Terry Wahls: So, that, ghee is a butter that has been clarified so the milk proteins are out of it. It’s a saturated fat. Coconut oil is a saturated fat. And both of those fats, I think, can be quite health-promoting. You certainly want to have organic sources for both of those fats.
Guy Lawrence: Yeah, fair enough, fair enough. The next topic I wanted to cover with you, Dr. Wahls, was exercise. The first question, I guess, does exercise help MS and even people with chronic disease?
Dr. Terry Wahls: Tremendous number of studies that show that strength-training and aerobic-training, either, or, and both, are very helpful for multiple sclerosis, helpful for fibromyalgia, heart disease, depression, basically any chronic health problem.
Our brain expects us to move. In prehistoric times, men would move six to nine miles a day and women two to three. So inactivity is deadly.
Guy Lawrence: Yeah. I think it’s deadly to the mind as well as the body.
Dr. Terry Wahls: Absolutely.
Guy Lawrence: Yeah, yeah, which is so important, you know, especially when you’re suffering with some sort of chronic disease, if it isn’t enough just trying to deal with that as well and then if you’re not moving, I’m sure the mind can, you can manifest all sorts of problems through your thoughts.
Were you exercising before? Before you were diagnosed with MS?
Dr. Terry Wahls: So, before I went to medical school, I was big in tae kwon do. I competed nationally and was very much an athlete. During medical school, I still did tae kwon do. I ran. I did biking, cross-country skiing. When I was diagnosed with MS, I knew that exercise would be critical to maintain function as long as possible, so I worked out every day doing strength and aerobic training.
As I got more and more disabled, I could do less and less. In 2007, I could do about ten minutes of exercise. If I did more than that, I was flat out exhausted for four or five hours, but I exercised every day, and I still exercise every day.
Guy Lawrence: Yeah, and you do resistance-training in amongst that as well?
Dr. Terry Wahls: Yes. So, right now I’m doing pilates, biking, swimming, and I lift free weights.
Guy Lawrence: That’s fantastic. That’s amazing, and did you ever expect to be getting to this point when you, you know, were in a wheelchair?
Dr. Terry Wahls: You know, when I tell the story of how I got my bike down and decided to try for my first bike ride, my family came out, and we had this pow wow, would they helped me bike ride? And they decided that, yes, they would, and my kids, one ran on the right; one ran on the left, and my spouse biked behind me.
And I still get tears in my eyes talking about that because I had fully accepted that I would never have that come back in my life, but instead, you know, I’m biking. I’ve been able to do 18-mile bicycle rides. I’m lifting weights.
You know, I’m still not normal. My gait, in the morning, looks normal, but by the afternoon you can probably tell that it’s not normal. Standing for a lecture, I can do that for an hour. I cannot do that for two hours. I can walk a mile. I can’t walk longer than that. So I still have a ways to go to be normal, but I’m getting my life back, where, if I hadn’t made these interventions, I would be bedridden by now. Absolutely, I would be bedridden.
Guy Lawrence: But not only that, you’ve not only, you know, changed, turned your life around, you know, you’re touching so many people now with your story, which is a credit to what you’re doing, so, I just think that’s awesome. That really is.
Dr. Terry Wahls: I’m very grateful to have my life back.
Guy Lawrence: Yeah, I can imagine. I can imagine. With all this information, what do you think the future holds for medicine itself?
Dr. Terry Wahls: I think if physicians don’t get on board with realizing drugs are not the solution, it’s teaching people that lifestyle is how we create health, that teaching people how to eat a nutrient-dense diet, moving their bodies, meditating, creating spiritual and social harmony in their lives…If physicians won’t get on board, realizing that that is how you treat chronic disease, we will be replaced by another profession that understands that.
And so I’m encouraged that there are more and more young physicians and more medical schools embracing functional medicine, thinking that lifestyle interventions are going to be key, but that is the future. I’m not sure which profession is going to be at the cutting edge of that, however.
Guy Lawrence: yeah, fair enough, and do you think drug companies inhibit this message?
Dr. Terry Wahls: Well, there’s a lot of money to be made with drugs, procedures, quick fixes. That’s what’s funding the research. It’s very difficult to get research that looks at medicine from a systems standpoint.
I mean, you and I, we are incredibly complicated biochemical systems, and, when we’re chronically ill, multiple parts of that system are screwed up, wrong, not working well, so, if you want to restore health, you try to correct as many systems as possible.
That’s a very messy research design. That’s not what’s being funded by our basic science institutes in any of our countries. So the type of research that I’m doing, which is a much more complex systems approach, it’s very hard to get funding for it. It is outside the mainstream paradigm, but that is the future. We have to do systems biology. We have to do systematic repair of these broken thought systems.
Guy Lawrence: If, for people that are listening to this now, obviously outside of the States and they have MS, where would be, what would be the best thing for them to start, the best place to start for them?
Dr. Terry Wahls: Well, I’d tell them to go to my website, terrywahls.com, and I have a lot of information there. I have books. I have lectures. I have stuff that you can download and see virtually, so you can still get it even there in Australia. We have newsletters. I have my current book. We’ll have a new book coming out next spring, The Wahls Protocol.
So I’m working very hard at putting this information out to the public. At the same time, I’m doing these scientific studies testing my intervention, showing that it’s safe and effective, and we’re getting ready to launch the next study.
So I try to do things in parallel, create tools for the public, and create the science for my medical colleagues.
Guy Lawrence: That’s fantastic. Did you have a video? I notice you had a video series on there as well, so I’m guessing people can, you know, get there and start watching these things and take actions right away.
Dr. Terry Wahls: Absolutely, I think it’s very helpful.
Guy Lawrence: Absolutely.
Dr. Terry Wahls: People need to understand the why. Why it makes sense to give up food that you love. Why it makes sense to do the work of exercising in order to stay motivated to sustain these very uncomfortable changes.
Guy Lawrence: Yeah, I think it’s very important, as well, to have some kind of support network behind you when doing this, as well. You know, get support of the family and then make the decision to actually say, “I’m going to do this and not deviate and, sort of, try not to get distracted with many other things.”
Because there’s so much information out there, as well, and it can pull you in all sorts of directions without actually, I guess, it confuses the matter, you know? We tend to have a habit of doing that, human beings, for some reason.
Have you got anything in the pipeline for the future?
Dr. Terry Wahls: Well, we have the book, The Wahls Protocol. I’m working on that. That will be released March 3rd, so that’s coming up really fairly soon. I will be going to the Ancestral Health Symposium in August, presenting some of our research there. We’ll actually talk about two of our studies there. That will be a lot of fun.
Guy Lawrence: Fantastic.
Dr. Terry Wahls: And we are writing up and submitting our research findings, so, again, making good progress there.
Guy Lawrence: Fantastic, and I’ve got one last question for you, Dr. Wahls, and it’s a question we ask everyone that comes on our podcast, and that would be, if you could offer a single piece of advice for optimum health and wellness, what would that be?
Dr. Terry Wahls: Eat a lot more vegetables. Ditch the junk food.
Guy Lawrence: Eat a lot more vegetables. Ditch the junk food. Absolutely. Absolutely. I actually had a nice big salad for breakfast this morning with a little bit of grass-fed steak on it, so I’m quite proud of myself.
Dr. Terry Wahls: Perfect.
Guy Lawrence: Yeah. For sure.
Dr. Terry Wahls: That’s my perfect breakfast as well.
Guy Lawrence: Yeah. I’ve been doing that a lot recently and I definitely feel good about it. Just to mention your website as well, so the URL is?
Dr. Terry Wahls: Terry. T. E. R. R. Y. Wahls. W. A. H. L. S. dot com. When people go there, do sign up for the newsletter, which goes out every, once or twice a month. We have a lot of videos and there’s a lot of educational material right there.
Guy Lawrence: Guy Lawrence: Fantastic. I’ll put the appropriate links on our website, too, and when we send that out.
Dr. Terry Wahls: Thank you much.
Guy Lawrence: Thank you for your time. Apologies for the technical errors. I have no idea what happened there. it, yeah, that’s the first time that it’s done that for us, so we’ll look into it.
Dr. Terry Wahls: All right. Thank you much.
Guy Lawrence: You’re welcome. Thank you.
Dr. Terry Wahls: Bye, bye.
Guy Lawrence: Bye, bye.
Thanks for listening to our show The Health Sessions. If you would like more information on anything health from our blog, free eBook, or podcasts, simply visit 180nutrition.com.au. Also, if you have any questions or topics you’d like us to see cover in future episodes, we would really love to hear from you. Simply drop us an email to email@example.com. And if you’re listening to us on iTunes and enjoyed the show, we’d really appreciate a review in the review section. Until the next time, wherever you are in the world, have a fantastic week.
With Smart DNA testing you can discover your genetic road map that will benefit you for the rest of your life.
In this episode of The Health Sessions I chat with molecular geneticist Margie Smith of Smart DNA (smart being an understatement!). Sounds technical I know, but Margie simplifies it into an easy to understand way of how we can look at our gene expression for a more personalised approach to better health.
We also understand that with todays hectic lifestyle, being well prepared at all times can prove to be challenging. So after the success of our all natural protein powder, we were very keen to produce an all natural, gluten free protein bar. And yes, we are completely transparent with our ingredients with no nasty surprises. More
We all know that men and women are not created equally, at least not in terms of our body chemistry. As such, the same nutritional supplements that may work for men might not be right for a woman and vice versa. However, many supplements do provide both health and fitness benefits for men and women, including protein supplements, so finding the right type of protein supplements for women is well worth the time.
About Protein Supplements
Protein, typically found in many foods such as lean meat and dairy products, helps muscles grow and rebuild. In addition, protein helps to maintain lean muscle mass and decrease body fat, which provides that lean, strong look that so many athletes have.
Technically speaking, protein is a macronutrient, just like fats and carbohydrates. Consisting of amino acids linked together, protein is responsible for muscle repair and growth, as well as helping maintain a healthy immune system and energy source.
While most people obtain the necessary amount of protein through food sources, athletes often benefit from additional protein through supplements. The recommended dietary allowance for most healthy adults is about 72 grams of protein per day for men and 54 grams of protein for women.
For serious athletes, researchers recommend consuming between 1 and 1.5 grams of protein per pound of body weight, with approximately 40 percent of that protein coming from food sources. As an example, a woman weighing 125 pounds requires between 125 and 188 grams of protein, while a man weighing 250 pounds needs 250 to 375 grams of protein.
Protein Supplements for Women
Variance in daily protein requirements really has more to do with weight than gender; however, many protein supplements come in a one-size-fits-all mentality that does not account for variances in weight and protein needs.
Protein supplements for women usually have over 20 grams of protein as well as vitamins and minerals for added energy, immunity support and muscle repair and growth.
Many protein supplements for women come with additives, preservatives and chemicals. As such, women should seek natural protein ingredients, such as the following:
Look for protein supplements that are low on sugar, high in dietary fiber and protein and contain additional health supplements and vitamins such as B vitamins, magnesium, zinc, and potassium, folate (B9, calcium and iron.
There are so many hidden ingredients in all kinds of different food, it’s impossible to be vegan without reading all the ingredients listed on the back of each item. Unfortunately, this can come as a shock to many who realize just how many artificial flavorings and other chemicals are being pumped into everything, including supplements. Which can make finding a quality vegan protein powder difficult. These days, even an apple is coated with wax before it’s purchased.
Vegans learn not only to avoid animal products, but also to learn more about which food items are best for the body. What they’re finding is that, the more natural the product is, the better it makes them feel after eating it.
While most vegans don’t have a problem reaching their recommended vitamin intake levels, it can be a challenge for some to get the recommended level of protein each day. There are many artificial meat products that can be bought to help with this, but all these contain dozens of chemicals. Tofu, nuts, and beans are other options, but there’s only so much you can do with those foods. It’s that exact reason that so many people are turning to a vegan protein powder.
Nearly all protein powder on the market today contains whey. Since whey comes from cows, vegans are unable to consume it. Fortunately, 180 Nutrition has released a new vegan protein powder that is not only completely animal free, but also all natural as well.
The vegan protein supplement consists of 12 different ingredients. These include pea protein, flax seed, almond meal, sunflower kernels, coconut flour, cocoa flavoring, chia seeds, pumpkin seeds, sesame seeds, psyllium husk, inactive brewers yeast, and stevia.
Unlike other protein powders, there’s far more that can be done with 180 Nutrition than simply drinking it. Users can add the protein supplement to other meals, such as cereal, or make an entirely new meal with the dozens of recipes that can be viewed online. Best of all, the protein powder is actually tasty so users will enjoy using it.
If that’s not enough of a reason to try 180 Nutrition’s vegan protein powder, users can also view the nutritional information online. One serving of the protein powder alone contains 6 grams of fiber, 21 grams of protein, 12 grams of B vitamin, 335 grams of potassium, 66 grams of calcium, and 112 grams of magnesium. All together, that equals one extremely healthy and delicious product.
While vegans aren’t the only one who can enjoy this protein supplement, 180 Nutrition also offers another version for those who can consume dairy. This version replaces the pea protein with grass fed whey to give users an extra gram of protein in every serving.
The paleo diet, also known as the Stone Age or cavemen diet, has been gaining popularity recently as a way to help individual lose weight, with an ever increasing need for alternative paleo snack ideas. The concept is simple. Since cavemen weren’t overweight, humans today should consume the same food that their ancestors did. Since cavemen didn’t have high blood pressure, cholesterol, or diabetes, the theory is that the diet will help users shed unwanted pounds while also becoming more healthy in the process.
Unfortunately, that’s not always that easy. The cavemen consumed a high level of protein that’s almost impossible to achieve normally. Even for those who are able to reach the recommended levels, the price can add up quickly. Even worse, most protein supplements that could be used to help dieters are loaded with artificial flavoring, colors, or other chemicals, none of which were consumed during the Stone Age.
Fortunately, 180 Nutrition is dedicated to providing their customers with an all natural protein powder that can be used in any diet. While the powder isn’t specifically designed for the paleo diet, it meets all the requirements. Everything in the powder is all natural and there’s only 12 ingredients, none of which are chemically altered. These ingredients include grass fed whey, flax seed, almond meal, sunflower kernels, coconut flour, cocoa flavoring, chia seeds, pumpkin seeds, sesame seeds, psyllium husk, inactive brewers yeast, and stevia.
While the protein supplement can be blended to create a vegetable or fruit smoothie, that’s not the only paleo snack that can be made. The powder can also be cooked with or added to other meals to help increase the amount of protein the food contains. For those who aren’t natural chefs, that’s okay too. 180 Nutrition has dozens of easy to follow recipes on their website. These recipes include everything from paleo snacks to meals that can be made in less than three minutes.
While most people assume that paleo snacks have to be meat, veggies, or nuts, that’s not the case when using 180 Nutrition’s protein powder. The paleo diet means that users must limit their sugar intake level. This can lead to unbearable cravings that can wreck the entire dieting process plan.
180 Nutrition understands that users may crave something sweet instead of the same boring meat or nut products, and that’s why they’ve created several great tasting, yet still all-natural, paleo snacks. Some of the most popular include high protein chocolate chip cookies and high protein blueberry muffins.
Both recipes are easy to follow and can be made with just a few ingredients. Since the paleo diet doesn’t allow white flour, almond flour and protein powder are used instead. This results in a very tasty and very healthy snack that all ages can enjoy.