You can also listen to the full episode on your iPhone HERE via iTunes.
Guy:For this week’s podcast episode,we decided to record it in audio only, as our guest lives in a remote part of Australia and we didn’t want to take the chance with internet quality. By doing this we are able to deliver great audio clarity without any dropouts.
Eat well, Live Well. It’s that simple - Rohan Anderson
Our fantastic guest today is Rohan Anderson. A few years ago he createdWhole Larder Love which began as an online journal, documenting the story of a life change.
A significant life change for a regular person embedded in western society.
Rohan had a metamorphosis driven by a desire to alter his food and lifestyle choices. At the beginning, he was very unhealthy. Obesity, food allergy, anxiety, depression and hyper-tension where all part of daily reality (most of which he was medicated for).
His health concerns, a growing understanding of his environmental impact and the responsibility of being a parent, where catalysts nudging him to make deliberate change.
Today’s podcast is all about change. How we truly do have the power within us to change if we truly want it, and how the small changes can make a huge difference over time in our lives and others. Be inspired and enjoy!
In This Episode:
How he overcame obesity, hypertension, anxiety, depression
Making the switch from corporate world to rural life
Why he had to go through a great deal of pain before making huge changes
Why building his log cabin has been the most rewarding thing he has ever done :)
Hey, this is Guy Lawrence with 180 Nutrition and welcome to today’s Health Sessions. I’ve come to the conclusion over the years that everyone’s journey when it comes to health, food and nutrition and exercise it’s almost like a spectrum. On one end of the spectrum I guess you could say you’ve got people that have never made the food-health connection before. Don’t really look at what they’re eating, if they’re eating processed carbohydrates, if it’s affecting their gut health and all sorts of things going on.
Actually for them literally it’s not buying some fast food and eating a bowl of edge instead. It could be a major challenge and then at the other end of the spectrum you got people that have been making tremendous amount of change over the years and forever evolving and learning. The one thing I’ve come to conclusion is to always keep a beginners mind and I try and have that approach when it comes to health nutrition and pretty much anything in life.
I only say these things because today’s guest, who I think is absolutely awesome, just a wonderful human being is Rohan Anderson. It’s safe to say he shares his journey today, which is being that full spectrum. He was that guy who was earning lots of money, corporate world, but very unhappy. He was clinically diagnosed obese. He said he had food allergies, anxiety, depression, hypertension. They were all parts of the daily reality and most of them which were medicated for as well. He just simply wasn’t happy.
Over the years he’s been evolving and making changes up to this point now where we have him on the podcast [00:02:00] today. He’s releasing a second health book which is called ‘A Year of Practiculture’. My copy is in the mail as I write this, because I’m very excited to get it because it’s full of stories and even recipes from a year of living a self-reliant lifestyle.
From going to being that guy, obese corporate to now becoming a self-sufficient person. Which that’s growing, hunting forage and healthy sustainable foods off the land. We are actually opted to record this podcast in audio only and not the usual video as well, because he’s in a very remote part of Victoria. We just wanted to make sure the sound quality was top notch.
In his own words as well he said, you could scream until he was blue in the face when he was that guy back when he was obese. He had to find the changes for himself. I know I can certainly relate that on my own journey when I think of certain family and friends. No matter what I say or do I don’t really change.
I’ve come to the conclusion that you can just lead by example. When people are ready to change they’ll make the change and start asking you questions and so forth. Obviously you can direct them then to podcasts like this. The one thing I have been finding helpful you might have heard me say on a couple of a few podcasts ago that we actually did a survey and we designed a quiz around that on people’s number 1 problems. Generally it’s normally revolving around weight loss. We look at these things from a very physical aspect and then as we start to change we then look deeper into it and then we really start to embrace the health changes.
If you are struggling with trying to get people over the line to make them look at their diet a little bit or their health, this is actually a great place to start. You [00:04:00] could send them back to 180nutrition.com and 180nutrition.com.au and there will be a button there saying, “Take the quiz” and that’s a great place to start. That’s designed for somebody that really hasn’t started their health journey yet. There’s a good video and there’s actually a really good introductory offer to help support people that want to make the change for the first time.
If you’re struggling and telling yourselves, you can use that to tell them for you. Take the quiz back at 180nutrition.com and .com.au. Anyway let’s go over to Rohan. This is a really fantastic podcast. Enjoy!
Hi. This is Guy Lawrence. I’m joined with Stuart Cooke. Hi Stu.
Stuart: Hello mate.
Guy: Our awesome guest today is Rohan Anderson. Rohan, welcome to the show.
Rohan: Nice. Thanks for having me.
Guy: Just to put our listeners into the picture mate. We all met at the Primal Living talk last year in Tasmania, which I think now is over a year ago, so wow, time really flies.
I remember watching your talk mate and just absolutely being blown away by it and with your message, the story, the humor, the heartfelt-ness from it and it was absolutely fantastic. Believe it or not I’ve gone on and done a couple of talks since. I always take inspiration from that day Rohan. We’re very honoured to have you on the show today and looking forward to getting a little bit to know more about you and share with our listeners. It’s greatly appreciated mate.
Rohan: All right.
Guy: To start the show Rohan, would you mind just sharing a little bit about your story and the life changes you’ve made before you got on to a whole lot of love, just to give people a bit of a background.
Rohan: Yeah. It’s probably quite familiar to a lot of people. Middle class Australian working my ass off trying to earn as much money as possible to pay off [00:06:00] mortgages and car loans and credit cards. I ended up working about 6 days a week in a couple of different jobs and focusing on values in life that I thought were important. What took a back seat was the things that are important, which are family, health, experiences.
My body was a reflection of the way my life was. At that point in time I was morbidly obese. I had a whole range of different health issues and fairly common health issues that a lot of Australians have. I had hypertension, anxiety, depression, I had food allergies. Like I said before, I was disgustingly obese. I can say that, I was an absolute fatty.
What happened was there was a couple of different catalysts that made me look at my life, evaluate it and say, “I need to make some …” I realized I need to make some changes.
I think having kids and the realization that I was feeding my kids the same shit food that I was eating, gave me a large amount of guilt. That hitched out at me to want to make changes in what I was feeding my kids and then I was asking myself “Well, I want to feed my kids healthy foods and I should be feeding myself healthy foods.”
Then I started to do some trial journey of moving away from foods like chicken nuggets and takeaway foods and urban fries and moving into looking at cooking with whole foods, really, really basic stuff. Looking at cook books to begin with and actually cooking with ingredients as opposed to opening up a jar of tomato sauce and pouring over some pasta.
Then eventually [00:08:00] I took extra steps and started looking for organic produce, chemical free produce, local produce and in turn the more local the product the more seasoned it is, the more [inaudible 00:08:12].
Then from there I took an even one more further step and I started growing most of my own food. For my meat I became a hunter.
Guy: How long ago was this Rohan?
Rohan: I really don’t know. It’s been such a long journey now. I would say it’s probably … I do know I started writing a whole lot about 2009. I had previous to that attempted to integrate some of these stuff into my life, especially the growing of the vegetables. It was in the back of my mind, it was more of a hobby. I didn’t take it as seriously as I do now. Although even though I do take it seriously there’s quite a lot of farming.
Stuart: What was it Rohan that led you to explore that avenue as opposed to doing what most people would do in the modern world. They’d join perhaps Jenny Craig and go to the doctors and get some pills.
Rohan: I did both of those things. This is why it’s important to share my story, because I’m the same as everybody else, I just found a different solution for me. Everybody’s solution is going to be different. Initially I was about to take a flight to London many, many years ago. I went to my doctor and I said, “Look. Can I get some Valium? Because I’m not a very good [inaudible 00:09:43] my first long whole flight and sometimes I get a bit of anxiety.” He said, “Tell me more.”
He sat me down. It was like going to see a shrink. By the end of the session I was folding my eyes telling, basically admitting that I’ve been having these attacks for pretty much [00:10:00] in my entire adult life. He diagnosed me with anxiety and depression and I had all these tiredness issues and I was manic at times and all those sorts of things.
Straight away I was diagnosed with some symptoms and then I was medicated for. The same happened for hypertension with my very high blood pressure. You’ve got hypertension, you need to take these tablets.
That was my first step. Now that I look back at it, I think that’s great because what happened there was the medication gave me the ability to get some level ground and to find some peace and some consistency in my daily routine. Because prior to being medicated I was about to go nuts.
The other thing that I would mention as well is my wife convinced me to go Weight Watchers. I went to Weight Watchers and that was a great experience. It was very similar to an experience I had going to Alcoholic Anonymous.
The system that those guys have it’s so technical, it focuses on counting all these calories and grams and fats and bits of sugar. The amazing thing was that they told me. I said, “You should have a can of baked beans for breakfast.” Here I am having baked beans in newsletter. I was only [inaudible 00:11:20] sugar.
The point I’m trying to make is that the health profession is very, very quick to jump on the medication band wagon. I think there’s some value in that but there also should be value in looking at addressing the reasons why us western humans are in such a shit state in the first place.
Maybe to address, “Okay. Why did I work 6 days a week and want to earn so much money to buy stuff that I didn’t need?” Well, that’s because that’s what a middle class [00:12:00] western society expectations are. That’s the value that we put on ourselves and that’s the pressure that we put on ourselves.
Our health reflects that. We all work really hard and one could build [inaudible 00:12:11] everyone has got loans and credit cards and it’s so easy to get credit. Everyone is under pressure. All that pressure puts us and our health under pressure. Then we want these quick fixes to fix our health as opposed to addressing what we really need to do, which is a little bit of exercise and also eating real foods.
I heard the other day that the bestselling cook book at the moment is a green smoothie cook book. The problem with that is it’s the quick fix rubbish.
Stuart: It is.
Rohan: It’s constant. All those new different diet pads and different healthy miracle, I call it the Choo berry, which the fictitious miracle Guatemalan berry that you can cook with it. You can have it for breakfast. You can roast it. It does all these things. It’s everyone’s [inaudible 00:13:07] but the reality is all we need to do is go back in the past and look at what people would have been eating for thousands of years, which is plant matter, animal matter, a combination of the 2.
As far as processed foods go, people have been eating cheeses and breads, even culture is built on bread. It gets so brutalized bread, but human culture has lived on it for thousands of years. In some shape, way and form even the Guatemalan people, the local aboriginal people around here had often clouds of [inaudible 00:13:44] grass being bashed down with rocks to make little butter.
The reality is that’s plant butter, it is growing, it’s a seed. The same thing for all the stuff, the water [inaudible 00:13:56] any of those [00:14:00] bush foods. Our bodies have been designed to survive on plant and animal matter, not highly processed rubbish.
Guy: Rohan, something just occurred. Do you think you had to go through that pain and suffering to get to that point to make the changes? I see that in people around me as well, that I get a little bit frustrated with, but I can’t help or say anything because they’re on their journey.
Rohan: Exactly. I have just started a process of writing another book at the moment out of that exact frustration of being an advocate for making the social change in food and lifestyle for many years. I have this matrix movie moment where I came out of being connected to the system and I was a free thinking individual, as a free agent. I realized I could identify these are the problems we’ve been having in society with our food and our lifestyle.
Then everywhere I go, whether it be driving down the street or walking through a shopping center or something like that. I can see all these people and I’m absolutely frustrated. I just want to walk up to everyone and say, “Don’t you know what you’re doing to your body and do you know what you’re doing to the environment? You could be living this way. It’s fantastic.”
Having those situations and trying to communicate to everyone whether it be talks or workshops or demonstrations or whatever. I have found out that people do not like having a mirror. They do not like looking in the mirror and seeing the truth and seeing the reality. The only way most people come across this is whether or not they’ve got that intuitive and they’ve got that intelligence to pick up and say, “Hey, I’m going to embrace this into my life.” That’s a very minimal amount of the population.
Most people that make the big change in their life it’s usually some health and profession. I remember that talk in Tasmania. A lot of the speakers were saying, “Just [00:16:00] happened to know that blah, blah medical health problem happened to me. Then I made this challenge and then I did this research. Then I found out that salt is really bad in your diet or sulfur is really bad in your diet. The shampoo I was using is really bad for me.”
It’s not until people get to that stage where something bad happens to them that they’ll make a change. That’s exactly what happened to me. It’s the same thing. I remember and no offense to my lovely great grandmother. She was a heavy smoker, a heavy drinker, then got breast cancer. Her son, he was also a heavy drinker and a smoker.
He said, “I’ve been doing some research.” This is in the 1980s. He said, “I’ve got this, there’s this new diet will help you treat your cancer as opposed to chemo.” Guess what it consisted of, plant material and animal material. The stupidity was a lifetime of smoking and drinking heavily and eating horrible food and then to get to a point where you’ve got cancer that may kill you and then you address it. Unfortunately that’s what happens to most of us.
For me it’s an experience of having to take my top off in front of my JP and he measuring my waist line and my man titties. That was just absolute embarrassment of like, “I’ve let myself get to this stage.” It’s not an appearance thing, I think that’s very important. Body image and appearances are important to a certain extent, but it’s the health, how the body, they machines working.
I think for me though, you can’t deny when you jump on the scales and you weigh 180 kilos and you’re supposed to be weighing 85 kilos. You can’t find that disturbing and personally embarrassing. That was my big wake-up call and also the look on my face when [00:18:00] my doctor took my blood pressure. It was like I was a 60 year old man. He was in shock.
Stuart: It’s probably the look on his face when he took your blood pressure.
Rohan: That’s what I’m saying, it was the look on his face. Then I looked at him and his eyes bulged out of his head and like, “Oh shit man! Seriously.” He took my blood pressure about 4 times before he actually said anything. I said, “Is there something wrong?” He goes, “Yeah. We need to get you medicated straight away.”
Stuart: Oh, cracking yeah.
Rohan: That was because of food choices, lifestyle choices and stress. All those things I had to do [inaudible 00:18:43]. Everything is connected, it’s like all the biota in the world including us. We’re all absolutely connected to everything. We are one living, breathing organism. It’s the same thing, we’ve lost our choices. It’s our diet. It’s in that alcohol. It’s the drugs we take. It’s the food we eat. It’s the inactivity that we have and that’s the stress of our daily lives. It’s all integrated and joined and connected.
That’s why I can get absolutely frustrated seeing people in that hole. A lot of us are in that hole and that’s why I spend time communicating my message.
Guy: Just for the record Rohan, how is your health now since you made the changes?
Rohan: It took many years. I had this legacy weight to get rid of. The unfortunate reality is if you progress from eating high fatty foods or high salt or sugar foods, you initially lose a little bit of weight. Unless you incorporate some good cardio exercise, a bit of resistance training into your life, you have this legacy weight. Especially if you are overweight like I was.
That took me years to deal with. Then I was thrusting [00:20:00] to the spot light, because I was touring heavily. When you’re away from home you don’t have all the luxuries of your own food system back and forth. You make the choices the best you can, but often those choices or even those choices aren’t that good.
The good news is after I was medicated I think for about 8 years on antidepressants and anti-anxiety tablets and then I think for hypertension for about a year after that. Right about 7 or 8 years have been pretty heavy dosage medication. I spent a couple of years working with my JP to reduce that dose. For hypertension it was a matter of introducing some cardio training to lose some weight, which would knock a couple of numbers off the hypertension. Addressing the amount of salt I was putting into my food.
I left the high sodium processed food and then went to cooking. When you start cooking and you love cooking you add salt and so I had to address that. There’s been all these slow progressions and then the same with anxiety and depression. I think sugar has a really important role in anxiety and depression. With a little bit of research that I’ve done and also those other things about stress and lifestyle and a lot of the processed foods that make your brain go up and down every time.
That progression has been really good. Now I’m no longer medicated by anything. I used to take 2 tablets every day medicated for [inaudible 00:21:32] except for when I get a headache I’ll take a Panadol. I don’t weight myself anymore, because my clothes fit me really well. I have been to a pair of size 36 jeans that I haven’t won 5 years. I have been maybe about a month ago and for the [inaudible 00:21:50]. Because I’ve lost that much weight. I’ve gone from size 42 waist to a size 36. I’m very happy with that.
I’ve got clothes that I’ve had in [00:22:00] cupboard for years that don’t fit me. There already easily can fit, but they’ve been in cupboard so long they’re completely out of fashion. I’m not setting any fashion standards here, but the beauty is I’ve kept on to some of those clothes as my measuring stick for how my progress is going. Just for this interview I just jumped 4 kilometers and did my morning punches and push-ups. That’s it. That’s all I do.
I do some cardio, 5 days a week I do section of cardio and a little bit of a distance training in my house. I do a bit of bush walking. Last night I was out in the [inaudible 00:22:44] for about an hour, walking around chinning rabbits, that is about an hour of exercise. My wife has just incorporated all these exercise. I’m not very good at going to gyms, I’ve tried them before. I got really annoyed with gym men got pulled out for the pretty ladies.
I was just having a talk to my partner that she wants me to start doing yoga. I’ll do yoga if it’s just one other person in the room. I don’t want to be in a room with other people. I’m an independent person, I like to do things on my own. The point being is everyone has a different value of yielding and addressing this problem. Some people like to join jogging clubs, some people love to do all those group camp things or do Zumba.
As long as there is a little bit of cardio in your life, cardio relative to what your body can handle. If you’re 60 years old you don’t want to be doing too much Zumba. You need to do a little bit of [inaudible 00:23:43] walking and that would be enough cardio.
Stuart: That’s right. Thinking about our grandparents too. My nan and [00:24:00] granddad certainly wouldn’t have attended a gym. I don’t even think they would have thought about the word exercise. They probably didn’t even contemplate getting out and doing something every day. They just got on with their lives.
Rohan: Yeah. I think that’s one thing I do in talks all the time, is I tell people to go home and look at their grandparents. You will that people have got normal bottoms. Some of them might be thin, some of them might be a bit stalky, but there’s a bag of all people with obesity.
The reason being is because people walk to the train station, they walk to the train, they walk to work. When I went to work there was a lot more less robots doing the work in the factories, so people were doing physical lifting things, using their arms and their legs. Now more so there are people, like my job, pretty much most of my adult life was sitting at a desk typing on a keyboard.
As soon as I got that out of my life, which was about 3 years ago, every year I stopped getting those massive fluids that you get when you work in offices. I think also there’s something you said about being under the man-made life thing for most of the day and not getting that silent in your brain.
I just got to the stage where anything that was unnatural I wanted to minimize that as much as I could in my life. That’s exactly what people have been doing for years and years. I didn’t do it intentionally, it was just the way life was. People were much more involved in working with how their body was designed to operate. If you think about the ancient tribes of humans, running really, really fast for long periods of times was not on the agenda. They just weren’t for that. They were designed to do very fast running for very [00:26:00] short durations of time. That’s what our bodies can survive with.
That’s why you see long distance runners or people that have those really physical sports and they’ve all got injuries. The reason for that is their bodies were never designed to handle that pressure. They bodies were designed to walk great distances as nomadic tribes, pick up food along the way and that’s what our bodies were designed to. I try to immolate that in my life.
Like last night, walking around with a heavy 22 magnum riffle and carrying about 6 dead rabbits with me is exercise. That’s the exercise our bodies were designed to do.
Guy: What does a day in a life look like for you these days? Because obviously your life has changed dramatically from back when you had the corporate job and everything and the un-wellness to where you are today. Would you mind sharing a little bit about that change and what it looks like now?
Rohan: I think this as well, my life is relatively regular. The only thing is I do grow a lot of vegetables to feed the family. Over the summer period I do spend a little bit more time in the vegetable garden. I’d probably say maybe an hour, 2 hours in the vegetable garden. People go to church every week and no one complains about that dedication of time.
1 to 2 hours a week in the veggie garden. My hunting efforts are usually around autumn time where there is the ducks and the clouds and again to the bigger game like the deer. I fill the freezer so we can get through winter. Then in spring time I get out on the [inaudible 00:27:34] all the spring rabbits, because they’re fresh, they’re young, they’re healthy, they’re tender. That’s the best time of the year to be hunting rabbits, so I start hunting again. I haven’t hunted all winter basically.
I just got a phone call from a friend, the spring mushrooms have started. I’ll be hiking up the mountain getting mushroom soon. Like I said before, I spend a bit of time in the veggie garden over summer period. Then [00:28:00] in autumn I spend a lot of time in the forest picking forest mushrooms and teaching people hiking through the forest teaching people a lot of the side forest mushrooms [inaudible 00:28:06].
On a normal day I’m taking my kids to school. I’m getting my car fixed. I’m doing radio interviews and magazine interviews and stuff which is a job. I’ve got a pretty regular life. I just no longer have to be at an office at Miller Park and leaving 5:00 and ask permission to have days off. I’m a free man. I just made a decision last night that I’m going on [inaudible 00:28:32] to drive off. I can do that, I can make that choice.
I want to focus on writing my next book. I want to focus on my own mental, physical and spiritual health. I’ve just been on the road for about a month. I was doing public speaking for the book. I’ve noticed that I’m starting to feel a little bit worn out. I can make that call and say, “You know what, I’m going to focus on getting my head right, get my [inaudible 00:28:57].”
A lot of people laugh at this, but the older I get the more I realize how important my spiritual health. That’s having a sense of purpose. I’m doing things with a sense of purpose, feeling a sense of accomplishment, feeling all those things. People don’t like talking about it, because [inaudible 00:29:16].
Unfortunately if you look at a lot of other cultures around the world, especially the older cultures there’s that beautiful sense of spirituality and well-being that is very much a masculine and manly thing. I think that’s the kind that gets lost in this world of putting sports ball and masculine things and [inaudible 00:29:41] and stuff like that. We tend to lose that thing of we need to look after our mental health.
Look at the statistics of how any men have depression in Australia. It’s phenomenal. I think an important part of that is how we view ourselves, how we look at ourselves and how we address our own [00:30:00] mental and spiritual health.
Guy: People are communicating via social media these days. I wonder how often people have a proper conversation.
Rohan: I just turned Instagram off last night, but I’ve actually got to a point where I’m sick of that world I made a big break from it might be a week, it might be a month. I need a break from that because you’re exactly [inaudible 00:30:23] things get taken out of context. For some reason in social media people have this ability to say super nasty things that they would never ever say to a stranger on the street.
I love that, but people tell me that I’m doing it all wrong and they’ll say I’m an asshole, I’m a murderer, saying all these ridiculous things. They would never actually come up to me in the street and say that. Quite often I’ve had people very confrontational. I’ve said, “Okay. Let’s meet and talk this over” and then people just feel secure.
They don’t want real confrontation. It’s a lot easier to do the confrontation by social media.
Stuart: It’s interesting too thinking about the social media, because it’s the very devices that we’re connected to that seem to be taking us away from just that critical component which is engagement and conversation and community as well. Because if you hope on a bus these days, it’s almost silence but the buzzing and worrying and texting. Everybody has got their heads down 45 degrees staring at these screens.
I remember when we came over to Australia 15 years ago, I hoped on a bus coming from London. Just remembered that the whole bus was just engaged in conversation and happiness and I thought, “Wow! This is so unusual. People are really, really enjoying their time together and they’re talking to strangers.” Nowadays if you’re out and about and you’re waiting for somebody it’s almost habitual now to get this out and just tap away on it irrespective of whether [00:32:00] you need to.
Rohan: I’ll say that a lot in places like airports as well. Everyone is just staring at tapping. I’m trying to make an effort to distance myself from it as much. It’s very hard because it’s what keeps me connected with people. As now pretty much my self-purpose is communicating this message and it’s [inaudible 00:32:25] thoughts that I have.
That social media is very important to getting that message over to people. The feedback is really good. I get loads and loads of messages from people saying, “I went to your talk during the week and it was fantastic” or “I read your blog post and I’ve integrated this change into my life and it’s been very important to me and I just want to say thank you and stuff.”
On some level social media has this great power to influence social change. It also attracts some absolute whack job idiots that are quite happy to tell you what they want to tell you. I think that can take its toll on what I was talking about before spiritual and [inaudible 00:33:12].
I could get 1,000 really nice comments. There’s 1 nasty comment that I will get about some sort of topical issue that’s happened and then I’ll focus on and that’s it.
Stuart: Yeah, it is. You’re absolutely right. I was just thinking as well Rohan. How are your family with this journey as well of yours? They’re happily adopting everything that you’re bringing on board.
Rohan: Well, thankfully I’ve got young kids. My plan was kids kind of started off on really the food, my kids did not. I had to do an integration, transition time of integrating real food into my kids’ diet. They just diet off on chicken [00:34:00] nuggets and frozen chips and [inaudible 00:34:01] on soup. It has been quite a journey for the kids, but they’re there, they were eating the food. I’ve had to persevere with some meals and some ingredients. Not everyone likes eggs for example. You just have to try and find what the kids like and focus on those.
My kids understand since now we’re food which is really great. They understand and they look forward to when the tomatoes are back in season. They have an absolute understanding of where the meat comes from. They’ve seen me kill animals, dress animals, gut animals, butcher animals and then cook them. Most kids just see the cooking part, or the buying of the chicken from the supermarket and not actually seeing how there was a living animal.
I think that’s really an important part of the process of showing the kids where the food comes from then they have a better understanding. Then it’s just every day normal life for them. The other day my youngest daughter walked past me while I was plucking a chicken that a friend of a friend gave to me, they live in the city. It was a rooster and they were having a rooster in the city.
Anyway, so they gave me this bird and I reluctantly took it, because I have enough meat in the freezer and plucking chickens in a pain in the butt. That’s why I prefer to shoot rabbits. You can skin and gut a rabbit in a couple of minutes. You got to dedicate half an hour or 40 minutes process to do a chicken properly.
She walked past and she said, “Oh great. We’re having chicken for dinner tonight dad.” That’s where it’s at, at the moment. Some people think that’s barbaric and backwards. You know what? Humans have been living that way for many, many years and it’s only ion recent history that we’ve disassociated ourselves with where our food comes from. Since now …
Guy: I think that’s fantastic.
Rohan: As real food.
Guy: That’s right. There’s like a [00:36:00] veil, isn’t there, between us consuming the food and actually where it comes from. There’s this gap.
Rohan: Yeah. I think on top of that it’s even more scary is that … I’ve seen this in the supermarket. I love visiting the supermarket by the way. You see kids and they’ll be begging mom for these 100% organic fruit only, no additives, no preservatives, fruit juice in a little cardboard [inaudible 00:36:30].
You’re taking a couple of boxes there because you’ve got no preservatives and it’s organic. The problem being is, you’ve got the packing which has got a huge environmental cost and you’ve got that transportation, because a lot of that tropical produce is made from imported farming produce.
The bigger problem is the kid doesn’t have an association with its [inaudible 00:36:53]. It’s plum juice or blackcurrant juice, but that’s what it looks like.
Stuart: Totally. I had to laugh the other day, because I’ve got 3 little girls. Their local school has an environmental initiative. They have 1 day where they have waste free day. Essentially what they do is they’re not allowed any packaging or wrapping or anything like that. All they do is they get the food out the cupboards at home and they take the packaging and the wrapping off. They throw it in the bin and then they take it to school.
Rohan: It’s not really addressing the [inaudible 00:37:33].
Stuart: It’s not a solution and it’s a very low level awareness.
Rohan: Here’s a good one for you. My partner keeps going to a Vasco da Gama school, only one of a couple in the world of those schools. They have a nude food policy and it’s a vegan school, they have to bring vegetarian lunches to school.
There is not one single obese kid there. There is not one kid with food allergies there.
Guy: Nuts, isn’t it?
Rohan: Exactly [00:38:00] and they can eat nuts. Whereas at my kids’ school at the state school, there is obese kids, there’s kids with food allergies so severe that it’s nut in Sesame Street. Because there’s 20 kids out of the entire primary school that have an allergy so severe that they will go into cardiac arrest if they have these nuts [inaudible 00:38:26].
What’s wrong though is the primary school in a way is sponsored by McCain as a company. There’s a factory in that town. When they’re testing new products, if a family from the school takes the product home, test them and then fills out a survey McCain donates $10 for the school.
What hope have those kids got? Quite often kids have brought to school McDonald’s [inaudible 00:39:01] fish and chips, blah, blah, blah. Regularly from the parents to buy the food. That’s a reflection of how serious the serious the situation is [inaudible 00:39:13]. Even not from an environmental point of view, just in a nutritional point of view, that’s a really big problem that we have.
Stuart: It’s radical. I prepare the girls’ lunches every day. Of course I’m always met with a barrage of disappointment as I boil up eggs and I’ve cooked some meat and they’ve got some cheese in there and stuff like that.
In the playgrounds, and it’s chalk and cheese to where we used to be. You mentioned allergies and obesity and stuff like that. In our school when I was younger, I’m in my 40’s now, there was perhaps a token fat kid. Nobody knew what allergies were. Maybe you might go a bit [00:40:00] funny if you got stung by a bee, but food allergies, forget it.
Now, we’re in the same situation where a couple of kids in [inaudible 00:40:09] schools are so allergic that the whole school is banned from taking in the nuts and seeds and the usual suspects. If it’s in a packet it’s great, bring it in.
Rohan: Don’t you think it’s really interesting that we’re having this discussion. We acknowledge the fact that there are kids with such severe allergies that didn’t exist when we were going to school in the 1970s and ‘80s. Yet, what’s being done about it? Nothing. The foods are still on the shelves at the supermarket. It’s still part of people’s lives.
That’s one thing that is absolutely frustrating, is that we know that this food is causing nutritional and health problems yet the food still exist there. I think that’s our biggest challenge over the next couple of decades, is trying to communicate whether it be … I don’t think government is really going to give a crap. As the consumers all of the change that we’re going to make is going to be consumer driven. How do we make consumers change? With about providing information in a format that’s not going to intimidate or annoy anybody to say to say, “Look. This is what’s in your food. This is the problems it’s causing. To address this you can eat your food and then you can fix those problems.”
I did a talk in Queensland a couple of months ago. I got up on stage and I read out the ingredients of processed foods that are bought from the local IGA. I was going to get totally lynched in this country town. I just stood up there and I read it out and there was a couple of hundred people there with dump founded faces like, “What is he talking about?”
I read out, there was numbers and there was words I’ve never heard of before. I threw them off the stage and I said, “That’s not food and that’s what’s making us sick.” I was talking about [00:42:00] sulfites. Anyway a lady went home and she went through her entire cupboard, because her kid has got food allergies, aspirin and blah, blah, blah. It’s her entire cupboard.
She pretty much threw all the food out because everything had the preservatives 220 and all those. She wrote me an email and said, “I feel so guilty. I feel like I’ve been such a bad parent, because I’ve been buying all this food and I didn’t even know. I never ever thought to look at the ingredients.” I think that’s amazing and that used to be me. I never thought to look at the ingredients. I don’t know why. I was out of my mind.
Now when my partner buys … She wants to make some diet vows or something. In the habit of please check the sulfites. You don’t want to have sulfites in your food. It’s a whole food, it’s a diet. It’s got to be totally fine. No, it’s got sulfites.
Stuart: Yeah. It’s still tricky when you hit the whole ingredients. I think that’s a huge part of the problem, is the education from at least the parents’ perspective. They are losing grasp on skills and cultural traditions that their parents and grandparents had.
Because I remember my nan and granddad had a veggie garden and everyone had a veggie garden. We used to go down, when I used to go and see them on Sundays and I would help them pick their runner beans and their potatoes and carrots and pilled the sprouts and stuff like that.
They lived in a very long thin garden with no fences left and right. When you looked down you just saw veggie gardens as far as the eye could see. My parents we grew potatoes and stuff like that. Nowadays crushing, who in their right mind, at least in the city even considers a veggie garden? Because we’re in this convenience mind now, “Well, I can get my studs, my dates and prunes from Coles.
They have been tampered for shelf life and convenience and all the other gumpf. It’s these cultures and traditions that [00:44:00] we’re very much losing grasp of nowadays. Even cooking and meal times, again, which is where we communicate with the family and distress and really nourish the family is gone. A lot of this now is just put the TV on and chow down and stare at your mobile phone.
Rohan: That’s why I got rid of my television years ago. Because every time I used to get home from work it’s the first thing I turn on. Even if I wasn’t watching it, it’s just noise in the background and the kids [inaudible 00:44:38] or whatever. It’s been quite life changing.
I annoy people by telling them I don’t have a television. Who needs a television, if you’ve got a laptop, you’ve got a computer, you’ve got Instagram that’s all you need.
Rohan: You can get all the world news off that and it’s done. Every time I’ve been on tour, like I said for the month [inaudible 00:45:01] alone watching television and sitting there and just laughing at what is on television. There’s some absolute rubbish on television. I think it’s not until it’s habitual to watch television and it’s not until you distance yourself away from it.
It’s not an arrogant thing, I’m a better person because I don’t watch television. It’s that there is a lot of rubbish on television that is making you buy crap you don’t need and eat food you shouldn’t be eating and consuming stuff you don’t need. That’s the whole purpose of television, it’s there to advertise.
Stuart: It is totally. Currently you could sit down and burn 2 or 3 hours a night. When you mentioned that you tend to your veggie garden, you might go for a walk. That’s valuable time that we could push in a different direction.
Rohan: Summer time is that beautiful time of the year where my family is outside until nightfall. It’s just kids are on the [00:46:00] trampoline or they’re playing some little game under the cypress tree. I’m in the veggie garden just hanging out. We tend to cook outside a lot in summer time. That’s really great family time, we’re all connected. We’re hanging out. We have a bit of cuddle with the kids and they go off. They get bored and they go play some game. Then they want to tell you about their game. It’s a much better life.
Stuart: Your kids will remember those times. They probably won’t remember watching episode 21 of the Simpsons.
Guy: Exactly, yeah.
Stuart: You got a new book, ‘A Year of Practiculture’. I just wonder whether you could share with our audience a little bit about the book. First talk, what is practiculture, because I’m not familiar with that word?
Rohan: It’s really just a very easy way to describe my approach to life. One point you’re talking about your grandparents having veggies in their backyard. They’re all very practical skills. Cooking is a practical skill. Food preservation is a practical skill. All those things are all part of my life. I just wrote a [inaudible 00:47:10] practical skill. My life is practical and pretty much most tasks that I do they would be kneading bread ore baking some, raising some [inaudible 00:47:23] some vegetables or grilling some zucchini. All very practical task.
My lifestyle is based in that practical task and as it was in the past for many people. If you spend time say, somewhere [inaudible 00:47:43] in the rural areas there everyone is doing practical tasks. What my life is all about at a place talking about that present culture of doing practical tasks that have a great outcome for you that has food that is good [inaudible 00:48:00] [00:48:00] nutritional integrity. That hasn’t been tampered with. You’ve grown it all. You now have freshly. It doesn’t have chemicals in it.
You’re doing practical tasks that give you a little bit of physical exercise. Enough physical exercise leads to a little bit of spiritual and mental health, because you’ve got endorphins [inaudible 00:48:13] and that’s what practiculture is.
Rohan: I completely made up a [inaudible 00:48:20].
Stuart: I like it.
Rohan: I started with a mapping garden that turned to a workshop once and said, “Everything you do you’re so practical. You have a very practical culture.” He said, “Practiculture. You can use that” and I did.
Guy: I tell you it looks absolutely beautiful book. I’ve only seen the electronic version which was sent through the other week for the podcast. It looks stunning and I can just envision it as I sit on my coffee table and flicking through that and getting a lot of wisdom from what you’ve learned for sure.
Rohan: The thing is [inaudible 00:48:55] there are almost I think about 100 [inaudible 00:48:59]. There is lots of words in there and that’s the important thing. I actually got trimmed down by the publisher. I wrote so many words, because it’s telling the story of what happens in my life over a period of a year. Like when you asked that question before, what’s a day in the life of Rohan Anderson? Because more importantly, what’s a year in the life?
Because it runs on a cycle of using spring, summer and autumn to prepare for winter. That’s what the book is about. There’s all these stories and tales and thoughts all the way through the book that you might get an interesting read through.
Guy: Brilliant. What percentage of your foods come from your own efforts Rohan? Is it everything you do?
Rohan: Yeah. It’s either directly or indirectly, I would say. You’d be looking around about somewhere between 70% or 80%. I don’t churn my own butter. I don’t milk cows, so all the dairy comes from somewhere else. Pretty much most of the vegetables come from the [00:50:00] backyard.
If they’re not coming from my backyard I do a lot of trade, so [inaudible 00:50:05] I can swap with someone who’s been successful with the eggplant. A lot of trade is happening and I also hunt wild deer and I can trade with my pig farming friend for pork products.
Indirectly it’s somebody else who has produced that food, a friend of mine but I’m trading with something that I’ve done the practical task or I have butchered the deer and then [inaudible 00:50:35] then swap it for some bacon.
You’d be surprised how much food comes in through the backyard over the warm period at summer. It’s abnormal how much food you can get in the backyard.
Rohan: Ranging from herbs and fruits and nuts and vegetables, we have a lot of stuff. If you’ve got a small backyard you may not get the great variety. That’s why say for example I’ll put it that [inaudible 00:51:05] fruit choice. I don’t have a great variety and all of my grape trees area all still immature. I think it’s ripe for this year.
I grow a lot of jalapenos. I’m really good at growing jalapenos in my [inaudible 00:51:21] tunnel and people love jalapenos. I can trade those jalapenos for cabbage. You know what I mean?
Rohan: Another thing that we’ve lost in that human culture is that the only reason we are so technologically advanced and we’ve built all these amazing infrastructure, human built environment is because we’re like ants. We work together as a team. That’s the same basic principle that I utilize with food acquisition. I can grow jalapenos. I can swap a bag of jalapenos for a kilo of prunes.
It’s a great working [00:52:00] together as community, that’s something that I’ve really fostered.
Guy: That’s fantastic. I instantly think of you almost teaching a retreat down there for city slackers that could come down and spend the weekend or a week and being taught all these things. I think so many people these days are just completely disconnected from how to do that.
Rohan: Yeah. I’m actually setting that up.
Guy: Oh wow!
Rohan: The nursery project which I attract that funding last year or the year before. This summer I’m starting to build a shed to run the classes. We’re going to miss the bud for this summer, but next summer we’ll have the kangaroo tents up and we’ll be having demonstration vegetable garden orchid. Then I’ll be adding classes and teach people the basics of my lifestyle. It’s not that matter of saying, “This is the right way, it’s the only way.” It’s more of a point of saying, “This is what I do. This is why I do it. If you want to integrate this into your lifestyle so be it.”
Guy: Brilliant. Stu are you going to say something?
Stuart: I just had a thought of you tending a chicken nugget bush out on your veranda, that kind of stuff. Just thinking Rohan, we’re in the city right now in Sydney and in an apartment. Obviously a lot of our friends and associates are living the apartment lifestyle as well. We don’t have access to garden, veggie hatch or green space that way. What can we do, do you think, right now just to make small changes?
Rohan: I get asked this question all the time and there are many answers. To begin with, if you were a person that was living in an apartment eating processed food. The first step would be moving away from [00:54:00] those aisles in the supermarket and starting to be attracted to the aisles where there is actual vegetables and fruit and meat. Then aside from that area and maybe buy some spices and some fresh herbs as opposed to processed herbs in a tube.
That’s the first step and that will give you a nutritional wing in a way. That will be the first step in improving your nutrition. You’ll really be controlling the amount of salt and sugar in your diet. You’ll be reducing the amount of preservatives in your diet and that’s a great thing.
By doing that you’re not really addressing the chemicals that are applied to the fresh produce. Where I live in summer time helicopters flapping in the middle of [inaudible 00:54:41] helicopters boom spray with these huge booms on either side of the helicopter. Come and spray all the food that ends up being sold to humans.
It’s to control the insects or the caterpillars or the other bugs. The problem being is a lot of this stuff is systemic. By saying systemic, it gets into the plant system. It’s gets into the fruiting body which ends up in the supermarket and then you eat it. The next step for the person living in the apartment in Sydney is to try and search as much as possible and consume further these chemical food.
That’s how food has been produced for thousands of years. Our bodies are not designed at all to deal with active constituents like [inaudible 00:55:23] and all those preservatives. The next step would be to look at chemical sprayed food. Even we want to take a next step further than that, would be I’m going to go for whole foods that are chemical free and they’re local.
This is an amazing phenomenon for me to actually have to point out those 3 things in this era is hilarious. Because in years past humans were always buying local chemical free and whole fruits.
Stuart: That’s right, yeah.
Rohan: The fact that I’m having an interview trying [00:56:00] to communicate that is an indictment on our culture.
Stuart: It’s absurd, isn’t it?
Rohan: It is absolutely absurd for me to be saying that. It should just be part of our everyday life. Taking it even a step further than that is things like say community support agriculture. There’s a great thing in Brisbane called Food Connect Brisbane. Basically what it is, it’s a website where 100 different farmers are all connected.
You go on the website as a consumer and you pick all the food you want to buy. That creates a manifest and the manifest is given to all the farmers. They pick the food. They kill the pig and make the bacon by the way and they’re delivered to that distribution center and then it gets sent out to you.
You’re supporting, you know who the farmers are. It’s all listed on the website. You know who the farmers are, you know where the food is coming from. You’re eating relatively locally and you’re eating in season. At times you can even click the dropdown menu and say, “I want mine to be chemical free or organic.” They are the other steps. You can use that technology if you like.
There are some other different systems and schemes that are similar to say like Veg Box systems. I offer one over the summer period where we sell a box of organic vegetables for one farmer instead of [inaudible 00:57:14] 30 years to families down in Melbourne. It’s simply people jumping on the website, they order the box.
It’s about 12 to 15 kilos of organic mixed vegetables. I’ll say that again. 15 kilos at peak season of organic vegetables for $55. I just want to say to people, do not tell me that eating organic is expensive. Find a better alternative than buying the expensive organic crap at the supermarket and you’ll still be eating organic.
To answer the question you used. It’s up to everybody to find their own answers if you want it bad enough. Say you’re obese. I was obese. If I wanted to not be obese bad enough that meant I had to go jogging. If you want it bad enough you’ll [00:58:00] investigate the answers that are right for you.
That’s the problem being is, we may have times when I present talk and people put their hand up and say, “How do I do this? Give me the answers.” The problem being is we’ve stopped thinking for ourselves. Everyone does the thinking for us. You get to that point where you’re like, “Oh God!” The answers are there right in front of you. If you want the answers you can find them. It’s almost like everyone needs a Yoda to tell them, “Ask many questions you do.”
That’s the amazing thing is that we’re always saying, “Well, how do I fix this?” That’s like me going to Weight Watchers and saying, “Look. I’m fat. Give me the answers. Tell me what I need to do.” I couldn’t think for myself. Now it’s gotten to that point where I’ve had that matrix moment and it’s like, I can’t stop thinking for myself.
Stuart: We use, strangely enough, exactly the same analogy of taking that pill and when you take that pill you realize that you are in a world surrounded by just absurdities wherever you look. People chewing on all these crazy plastic food and getting sick and taking pills and getting health spiraling out of control.
Rohan: Energy drinks. Do you see people drinking energy drinks? I want to go up and slap them in the face. I want to get the can and just crunch it on their head and say, “Wake up! What are you putting in your body? Do you even know what this stuff is?” It’s amazing.
Stuart: It’s the funny thing. Again, I was only thinking about the red bull phenomenon this morning as I was walking the kids to school. I saw this one young lad and he had a can of red bull. In England when we were younger, the fashion was you’d go out into the clubs and you would drink red bull and vodka. The downside was that you couldn’t get to sleep when you got back from the clubs.
When you actually pull those drinks apart and realize what you’re actually doing to yourself, it is red alert [01:00:00] for your body when you’re down in this nonsense.
One other thing I wanted to raise as well, because you were talking about spraying of fruits and vegetables and stuff like that. About 20 years ago me and my wife as we were travelling around the world we spent 6 months fruit picking in New Zealand on the south island. We picked cherries and apricots and had a great time eating all these fruit.
We did it for literally 5 or 6 months. At the end of the time when we were going to head off up north, there was a big meeting and a farewell barbecue. One of the guys came out and said, “I just want to make sure that all of you guys are aware that we spray all of our fruits and vegetables to keep the pests off. It does interfere with the female contraceptive pill. Just be mindful if any of you guys are in relationships. Your pill might not work if you’re eating our fruit.”
Rohan: Those are alarm bells. It’s like, we have this knowledge yet the [inaudible 01:01:01]. I often scratch my head and just say, “WTF.” It’s not just ignorance. We’ve got enough information. There’s enough in regards to nutrition. There’s enough books on TV shows about nutrition. We have the knowledge. It’s not that we’re ignorant about it, it’s we’re stupid. We can’t make the right decisions.
I don’t know how to change that other than having some personal medical drama and then saying, “Oh I’m on the side of the vegetables they’re not sprayed with chemicals.” I just don’t [inaudible 01:01:46].
Guy: Yeah, it’s a tough one.
Stuart: I think food is the right place to start, because when you’re fueling yourself and nourishing yourself properly you feel better, you sleep better and they’re not going to affect you because you start to make more informed [01:02:00] decisions. When you’re zombified it doesn’t work so well.
Guy: I’m just aware of the time guys. Rohan, what we do, we have a couple of wrap up questions we ask every guest on the podcast. The first one is, have you read any books that have had a great impact on your life and what were they?
Rohan: I like reading Louis L’Amour who is a western author. The reason why I love that is because you see the world and you can probably by the end of the podcast you’d be thinking, “This Rohan Anderson is an absolute nut job.”
You can see how absolutely stuffed the world is and it just gets really depressing. I read these old western novels. There’s hundreds and hundreds that’s written with the classic well known American author. The reason being is that at the end of the book the good guy always wins.
That’s what gets me to sleep at night knowing that there’s always lots of gun fights and punching and goodies and baddies stuff and that’s fine. I do love that. On a serious note about nutrition and food and all the things that I do now, there is a book that I always talk about called The Unprejudiced Palate by Angelo Pellegrini. It was written in 1948. This guy was an Italian immigrant in America that got frustrated with eating pretty blunt American food. It start off as more of culinary perspective of as a blindness in, “What is this cheese? This American cheese is disgusting.”
Being an Italian immigrant he reverted back to his roots in Tuscany and started growing his own food and hunting. The way the books is written, it’s not the best written book, but I found it super-inspirational many years ago when I was taking punch to … It was one of the books that got me even more fueled up about the need to be on that self-reliance train of growing my own food and hunting.
Guy: Could you repeat the name of the author and the book?
Rohan: The Unprejudiced Palate by Angelo Pellegrini. [01:04:00]
Rohan: The things is as well, beside this absolutely beautiful book it’s only $9.95 and it holds the biggest inspiration for me to get [inaudible 01:04:10]. I would love to buy a million dollars’ worth of it and just walk down the streets and just hand it to people, give them for free, like one of those evangelistic religious people. It’s a really inspirational book. The basic principle is about growing your own food and cooking. Not a lot of recipes in there, but the other thing that was important for me when I was very [inaudible 01:04:35] working 6 days a week, earning loads of money but very, very miserable worlds.
This notion that this guy had about the idea that you get to this great sense of achievement of planting carrots and the carrots grow up and then you cooked a meal with the carrots and it’s a great sense of achievement. I think even identifying that in 1948 it is groundbreaking, because in 2015 most of our lives are unfulfilling.
We go to work, we sit at an office, we get a salary. Then we take that salary, we go to a supermarket, we purchase stuff. We go buy a new car, we go buy a house. It’s unfulfilling. Our bills alone happened a couple of years back. It was the most rewarding experience in my adult life. I chopped down the trees, I skimmed the trees. I built the log cabin and then I smoked food in it with a smoke house.
That experience was basically a social experience for me. It was trying to complete a task. You start to fruition and then tell the story about it and see what people thought about that. It was quite an interesting experience. I think that’s something I was lacking. That book absolutely life change informed.
Guy: Brilliant. I’ll get a copy of that and we’ll definitely link that in the show notes. Last question Rohan. What’s [01:06:00] the best piece of advice you’ve ever been given?
Rohan: I really don’t know. Best piece of advice? I think it was probably in regards to cooking. When I first moved out of home, mom taught me this basic recipe then I called it hers. She used a lot red wine. I was like, “You’re using red wine in cooking?” As such a simple thing coming from a young version of me that had never cooked in my life. The notion of cooking with alcohol to enhance the flavor and all that stuff, basically opened the door for me. If that’s possible, what else is possible?
I think for me was basically the development of my sense of independence and just a sense of trying different things. I write about that all the time. I share that I had victories when I try something that works and also I share in the fails. Being given that knowledge of using, this is how [inaudible 01:07:07] you have onions, you have the mints, but then you out wine in, then you put the passata in and then you put your herbs and then you let it simmer.
Just the amazing input of information which is quite trivial, which you put red wine into [inaudible 01:07:20] at the time, I just remembered how groundbreaking that information was. Which then made me thing, “You know what, what else is possible?” Each of the [inaudible 01:07:29].
Guy: Bloody awesome. For anyone listening to this, would like to know more about you and get the book as well. What would be the best place to go Rohan?
Rohan: You can go to any good bookstore in Australia or New Zealand at the moment. US releases are out for next year, but you can also go into a whole lot of love come and buy directly to me. If you do I’ll give you the [inaudible 01:07:51].
Guy: Fantastic mate. Mate, that was absolutely brilliant. Thank you so much for coming on today and sharing your [01:08:00] journey. That was just simply awesome. It’s greatly appreciated. Thanks Rohan.
Watch the full interview below or listen to the full episode on youriPhone HERE.
We love getting peoples perspectives on health and nutrition, especially when they’ve interviewed dozens of health leaders around the world, then made two inspiring documentaries that go on to transform and enhance the lives of millions of people!
Our fantastic guest this week is James Colquhoun, the man behind the fabulous movies ‘Food Matters’ and ‘Hungry For Change’. We ask James in the above short video, what three food hacks would you suggest we could do right now to improve our future health? I bet you can’t guess what they are!
Below is the full interview with James, where he shares with us his personal story regarding his dads illness of chronic fatigue syndrome and how he took massive action to intervene. Because he couldn’t get his father to read about nutrition and natural health, he figured he could probably convince him to watch a film on the subject. What follows is a journey of transformation, inspiration and two internationally acclaimed widely popular documentaries.
Full Interview with James Colquhoun: Why Food Matters & I’m Hungry For Change
In this episode we talk about:
Why he spent his entire savings on making the movie ‘Food Matters’
The ‘tipping points’ that inspired his dad to turn his health around
The most amazing transformational story he has ever seen!
The foods he goes out of his way to avoid and why
Why he created a ‘Netflix’ for health & wellness – FMTV
Guy Lawrence: Hey, this is Guy Lawrence of 180 Nutrition and welcome to another episode of the Health Sessions. Today is a beautiful day here in Sydney and I’m at my local Maroubra Beach, so I thought I’d bring my introduction outside. As you can see it’s just stunning here.
I’m fresh back off a Joe Dispenza workshop over the weekend in Melbourne.
Now, if you’re not aware of Dr. Joe Dispenza, we interviewed him on the podcast a couple of weeks ago and I highly recommend you check him out. And if you get a chance to attend one of his workshops, it’s a must. It was phenomenal. It was probably one of the best experiences, when it comes to workshops I’ve ever had, and he really puts the science behind the “woo woo” as he puts it in terms of meditation, understanding the brain, and being able to better our lives with the thoughts we think and how we move forward with that.
So, yeah, I highly recommend you check that out.
So, anyway, moving on to today’s guest. Well, we’ve got a pearler for you today.
So, I’m sure you can all share these experiences. You know, when you decide to make the change you voraciously change your habits through the foods you eat, the exercises you do and you get rid of the low-fat diet. You cut the processed foods out and you can see all the changes happening to yourself. And of course, you then want to go on and tell the world.
I know I did, anyway, with my family and friends. But when you go and share this with them, you find half the time they might as well be wearing earplugs, because the words never seem to go in and of course, they’re on their own journeys too and have to make the changes for themselves.
To take that to the next level with today’s guest, he shares with us how his father started to become very ill and of course wanted to change the way he ate and the way he looked at his health. It was very difficult.
So, what did he decide to go and do? Well, he went and decided to go and make a documentary and spent the next two years and his entire life savings and pumped it all into this documentary.
And yes, our special guest today is James Colquhoun and he’s the creator of the documentary Food Matters. He is one inspirational guy and of course, he went on then and made Hungry for Change.
We delve deep into everything behind what James went and did. Why he did it in depth. And of course, he got to then go on and experience interviewing some of the best thought leaders in health around the world and put them into a documentary. And of course, apply that in his own life.
So, we get into his daily routines. What he does. The best tips he’s learned and practical applications of what we can bring into our everyday life, as well.
One thing was clear with James is that he is a very, very, very upbeat inspirational guy. You’re going to get lots out of this today.
It was just a pleasure to have him on the show.
Now, you may recall, as well, a couple of months ago, if you have been following us for a long time; we actually sent out an email asking you what your biggest challenges are, just to get some feedback. We have been listening. We had an awesome response and we’ve been behind the scenes, me and Stu, for the last couple of months, actually, putting them into a quiz, if you like, and putting videos behind it so that you can discover what your number one roadblock is.
So, if you’re struggling to drop the last five kilos. If you’re, how can we say, if you’re struggling to stick to the diet. Or if you’re confused, you get it, but you don’t get it. You know that sugar’s not good. We should be eating more fat. But you know there’s still lots of areas that you’re trying to plug and trying to figure out. And that’s half the reason why we put this information together. But obviously, we want everyone to get a crystal clear understanding.
So, that’s going to be on our home page of our website, 180nutrition.com.au. It’s going to go live very shortly, maybe even by the time you listen to this podcast. But I highly recommend check it out.
And of course, if you do have those relatives that are struggling with their own journey, send them to this, because it’s a nice message and they’ll be able to get a lot of clarification on being able to take the right steps moving forward.
Anyway, so, that’s at 180nutrition.com.au and of course, if you’re listening to this through iTunes, leave a review, subscribe to us, five star. It’s really greatly appreciated.
Anyway, let’s go over to our awesome guest today, James Colquhoun. Thank you.
Guy Lawrence: Hi, this is Guy Lawrence. I’m joined with Stuart Cooke, as always. Hi Stuart.
Stuart Cooke: Hello mate.
Guy Lawrence: And our fantastic guest today is James Colquhoun. James, welcome. Did I pronounce your surname correct that time?
James Colquhoun: You got it spot on. Perfect.
Guy Lawrence: Perfect. Yeah, thanks mate. Look, I’m very excited to discuss all the work you’ve done over the years, which is obviously the documentaries, and I just think it’s absolutely fantastic what you’re doing.
But we always start the show, mate, just to get a little bit about your own journey, I guess, just for our listeners, to fill them in a bit. I mean, have you always been into making documentaries in nutrition or did that sort of evolve along the way?
James Colquhoun: Well, it’s actually really far from it and I think that’s common with a lot of people I speak to about their journeys into health and nutrition, is they were on a completely different trajectory before something happened; a sort of catalyst. And for a lot of people it’s illness in the family and that was certainly the case for us.
But, you know, I was a ship’s officer, driving high-speed passenger ferries, container ships, tankards…
Guy Lawrence: Oh, wow.
James Colquhoun: Private yachts. Worked for two of the top ten wealthiest people in the world for about three years, driving their big toys around. And got to see first-hand that all the money and all the freedom in the world doesn’t altogether mean happiness and health.
And these people struggle with some serious health conditions. And it was funny, but at the same time my dad was unwell, on a lot of medications and I was like, how come there’s this block for healing? How come people can’t get well?
So, this spurred a little bit of an interest in nutrition and personal development. Understanding more about how I could be healthy or how I could help my dad. And out of nowhere I started becoming interested in health and nutrition. Went to a few seminars; namely saw that big American guy with a thick accent, Tony Robbins.
Guy Lawrence: Of course. Yeah.
James Colquhoun: He had a day in his program, in the early, 2000s, when I went and saw it, on health and nutrition, which talked a lot about alkalizing and cleansing and topics I’ve never heard before, and started implementing some of that into my life. Sort of started to steer the ship in a bit of a different direction, so to speak.
Guy Lawrence: Yeah, yeah, yeah. And that thing that fascinates me as well is that you went out and actually made a documentary to create change. I mean, most people struggle to even just implement change in their own, in themselves, let alone actually go out and do something.
Stuart Cooke: Where did that idea come about? I mean, crikey, I get that you’ve; you’ve embraced this new world, this health and wellness and you start to attach yourself to the power of, you know, food can have on the way that; on our well-being. But what inspired you to go, “Right! I’m going to make a movie.” Because that isn’t something that Joe Public would do generally.
James Colquhoun: Well, I think; that’s a good question. And it just came about from having studied nutrition and seeing that we could make an impact in my father’s health and then thinking further beyond that.
“Well, how can we influence my dad?” I think that was one of the biggest questions we had. And when we were sending him books, it didn’t really work. We were sending him articles by email, “Hey, check out this research. Check out this latest information about vitamin B3 or about detoxification.” And, you know, that didn’t seem to work either.
And then we thought, “Well, how could we help him?” We thought, “What about a documentary? What about a good film?” Because for me, at the time, I was learning a lot from documentaries and I thought, “What if that could help my dad?” And we started looking at what documentaries existed around health, nutrition, cleansing. You know, empowering your own immune system to heal itself. And also covered a lot of the topics about the pharmaceutical industry and the agricultural industry.
Stuart Cooke: Yeah.
James Colquhoun: And none really existed at the time that covered all those topics and I think that was something that sort of spurred a thought in our minds that said, why don’t we look to see if we could create something to help influence my father and then also help reach more people with that same message.
Guy Lawrence: Did it take a while to get the message across to your dad, you know, from the early days? Or was he very open to it all?
James Colquhoun: Well, you know, early days he was not at all open to it. I mean, he was; every time we’d send him something or we’d send a book across, my mom would read it enthusiastically and then he would always disbelieve it. He would go, “No. I trust my doctors.” He was suffering from severe chronic fatigue syndrome, depression, anxiety; he was on six different medications and he was practically bedridden for about five years.
And the medical profession, the best that they could offer him was a continuing juggling or a mixing up of his cocktail of medications, basically.
Stuart Cooke: Right.
James Colquhoun: Saying, “Let’s go up on this one and down on this one. Well, let’s introduce this new one, which has more side effects. Or we’ll have this other drug come in.” And they were basically saying, “One day we may find the correct cocktail of medications that will have you at some level of health. But we can’t guarantee that you’ll ever actually be cured from this.”
And you know, for him and a lot of people out there that suffer from chronic conditions of lifestyle; anything from cancer, heart disease, diabetes, depression, mental illness; especially things that are called a syndrome, like chronic fatigue syndrome, for instance. It means that we don’t really know what causes it. We don’t really know how to fix it.
And even a lot of these chronic illnesses I just listed off, they’re sort of; you’re not given much hope from the mainstream medical fraternity and to me that’s frustrating. Because we know for a fact that many of these diseases are caused by diet and lifestyle-related elements.
We know that food toxicity, lifestyle habits, how you handle stress, etc. play a deep part in these particular illnesses and that’s been proven now. However, we don’t acknowledge their part in getting rid of them and to me that’s ludicrous. It’s like, how can you acknowledge that there’s a causative element and yet there is no curative element to that.
So, basically, we know these factors play a part, but when you get sick, “Let’s not worry about them too much; let’s just focus on drugging you.”
Guy Lawrence: Yeah.
James Colquhoun: Which basically causes toxicity of the body, toxicity to the liver. And, you know, it’s a tricky situation from there.
Guy Lawrence: Another thought that popped in for me and I know a lot of people could relate to this, is that; you know, even happened with my own family is, sometimes you can get very frustrated because you’re trying to get a message across to somebody that; whose illness could be getting worse and they just; they don’t want to listen or they don’t want to know and what’s very hard is to get that message across. But there’s normally a snap, a tipping point or something that goes “ah” and then all of a sudden they let the whole information in. Like what was the case for your dad?
James Colquhoun: Yeah. Sure. Before I go on, I just lost your video there, Guy.
Guy Lawrence: Yeah, I know. It’s just spinning around. I’ll have to stick a nice, good looking shot next to us all and play that.
James Colquhoun: Sorry. You know, it was really tricky for my dad, in that, he did have that turning point and he did have that catalyst. And for him it was a unique one and I bet it’s different for everybody. It might be a thought of not being around for your grandchildren. It might be, you know, it might be the thought that you might not make it yourself or get to achieve some of the goals in your life. Or it might not be that you have to have the physical health and the abundance of energy in order to be able to do the things that you want to do on a day-to-day basis.
But for my dad, some of the information that really shocked him was, one of the particular drugs he was on, which was a brand leader of antidepressants, called; it’s an SSRI antidepressant called Prozac. And that was a blockbuster drug for the company who made it. And they were coming out with a new version of the drug.
And when you come out with a new version of a drug, you have to say, when you put the patent application in to renew the patent, you have to say how it’s better than the existing drug.
So, what they do it they tinker with the molecular structure of the drug. Make a few improvements, a few changes and then say, “It’s better than the previous one, because of this, this and this.”
And one of the things my dad was suffering from was some really severe side effects. One of which was like suicidal thoughts and it was completely out of character for him. I mean, he had thoughts about taking his own life and that was something we knew wasn’t him. We knew it was the drugs, but he didn’t really believe that, and he thought it was because of his ill state of health.
And what happened was when Prozac was coming out with this new drug called, “Prozac(R).” At the time they said it will not cause the suicidal effects of the previous drug. And they had denied that for ten years.
Stuart Cooke: Oh boy.
James Colquhoun: They denied it. They denied millions of cases of payouts. They denied the fact that there were many cases in the U.S. where young kids had been put on these drugs and committed suicide and they said it had nothing to do with these drugs. And yet they had discovered later on that it did cause suicidal effects in some people, which meant many of them went on to take their lives.
And to me that’s; that was to me and to my father as well, a huge loss of trust, I think, in the medical fraternity, because the veil was lifted and he was able to see that there was such an economic confluence of events that happened in the background of that industry that caused these sorts of things to get passed over.
And I think, you know, when you start to look at where the money flows, you start to see a topic for what it really is. And when you look into the pharmaceutical industry and when you look into the agrichemical or the agribusiness industry, you start to see a really clear picture that it’s money that drives policy. And you have this revolving door syndrome between the regulatory body and also the industry. And they collude together in order to benefit shareholder outcome, but not so much patient outcome.
So, for my dad it was that big veil was lifted and he was like, “Oh my goodness. I have lost trust in the medical profession.” And that’s a huge thing to instill in somebody.
You know, you and I can’t do that around the dinner table with our uncles or aunties, because they just shoo it off and say, “Thanks, Stu. Thanks Guy. I appreciate your advice. I’m going to stick with my doctor.”
But if you think about sitting them down to watch a film, they can’t deny when you have MDs, you know, naturopathic doctors, medical researchers, journalists from around the world, all agreeing that there is this egregious aspect to the way that these particular industries are run and their outcome is not really focused on patient outcomes. They’re focused on profit.
And once you can get that clarity, then you can start to make decisions; like, “OK, well, this drug might be important because it’s short-term life saving.” The drugs have to be treated like a crutch. You know, you use it until the limb’s better and then you throw it out.
Guy Lawrence: Yeah.
James Colquhoun: But all the drugs that the drug companies are making these days are actually focused on, you know, white, wealthy, middle to upper class people that have diseases that are caused by what they eat.
So, they’re never going to be cured by the drug, but they have to take them for life. And that’s the perfect customer, if you think about it from a drug company. So, for me that was my dad’s big shift and we helped him, in a three-month period, go off all his medication. And he went on to a cleaned-up version of a diet; an upgraded diet. And in a matter of three months he lost 25 kilograms. He was off all six medications. He was practically back to perfect health after five years overweight, sick and on all these meds and offered no hope.
And so, that was another awakening for him and he’s like, “OK, I’m fully on board. This is amazing.” And he sort of helped us finish the film. We borrowed 50 grand from him. “Bank of Roy,” we call it, and finished the Food Matters film off and it then went to actually premiere in a cinema in Sydney and then went on to be seen by tens of millions of people the world over. It’s in multiple languages now. So, very grateful for this chance.
Guy Lawrence: That’s phenomenal. Look, just for the listeners, having watched Food Matters, what’s the basic concept of it?
James Colquhoun: Well, Food Matters; the basic concept is food is better medicine than drugs and you’re the best nutritionist and the best doctor that you can get is you. And that is; that’s it in a nutshell.
And I think the whole movie just goes to prove that nature has provided so much abundance and so many answers and yet we’ve confused it. We’ve made it difficult. We said, “No. No, nature doesn’t have those answers. The answer lies in this special chemical made-up formula.”
And really, all these manmade chemicals practically came about post World War II and to me that’s crazy, because World War II is not that long ago. I mean, we have great grandparents that were in that war. And so, that’s one and a half generations.
So, basically, in that time we have gone from everything prior to that, practically everything, was certified organic or not certified, it was organic. There was no or very little toxic chemicals that existed. There was a period around World War I/World War II where we were experimenting with some, but on a wide scale it didn’t really happen.
Post World War II, we started releasing wholesale into the environment over 44,000 manmade chemicals and we took the chemicals that we were using for warfare and we put them into completely unrelated uses. Like, if this chemical can kill people, we could use it in smaller doses to kill bugs or to control insects. And to me that’s a bit scary, because that’s your food. That’s what sustains you and it allowed us to do agriculture.
But then we use chemicals in so many different ways; skin care, food products, additives, preservatives, colors, flavorings. And we’ve really made a massive mistake. It’s been a huge, it’s been a huge experiment on our population and you know, maybe after a hundred million years, we might be able to evolve, to be able of digest some of those toxic chemicals. But the story of humanity is that we’ve never, we’ve never had them in our diet. We’ve never had in our lives. So, we shouldn’t have them now, is what I believe.
Guy Lawrence: Yeah, that’s terrifying.
Stuart Cooke: I do wonder in a hundred years’ time we’re going to look at us, back at ourselves and think, “What on earth were we thinking?” Like, “This is ludicrous!”
James Colquhoun: Yeah, yeah. I think, I think that’s hindsight always.
Stuart Cooke: Yeah.
James Colquhoun: We’re always going to have that perspective. We have that prospective on our lives too. We look back five years in our lives, “What were we thinking?” You know, we might be 20 years from now looking back, you know.
But I think it’s just really having a sit-down, getting the facts right and having a look at it and saying, “Hang on, this is not really adding value to our society.” It’s really adding value to some of the big multi-national corporations that have patents on that technology. So, really …
Stuart Cooke: That’s right.
Guy Lawrence: Yeah.
Stuart Cooke: There’s certainly not a huge amount of cash to be made from being healthy, from some people’s perspective.
James Colquhoun: Well, good health makes a lot of sense, but it doesn’t make a lot of dollars.
Stuart Cooke: Yeah.
James Colquhoun: That’s from the Food Matters film, Andrew Saul, and it’s true. It’s a hundred percent true.
Stuart Cooke: So, just thinking about the principles of the movie and everything that you’ve learned during your father’s journey as well and you know, million dollar question, what three things could I do for me, myself, right now, to improve the future of my health?
James Colquhoun: Sure. You know, it’s always; you know one of the hardest things when you make a film is take 40 hours of footage and then take it down to 90 minutes.
Guy Lawrence: Wow!
James Colquhoun: That’s the most difficult thing I’ve ever done. Then you’ve got to go from 90 minutes down to 90 seconds …
Stuart Cooke: Yeah.
James Colquhoun: … and that’s so infinitely impossible. But it’s part of the film process and you do it. And I guess that’s what life hacks are about too.
It’s like, how can we take this infinite knowledge and try to condense it down and it’s not an easy thing. But one of the focus; the focus of the films is really about adding in these healthy foods and focusing less on taking out, although that can be very important; but focusing on adding in.
And if I think about three things, the first thing that comes to mind would be hydration. Most of us are hydrated at some level, varying from dehydration to chronic dehydration.
You know, Dr. Batmanghelidj is an eminent doctor and researcher in the hydration space. And he was an Iranian doctor that got locked up in Iran and had only water to help heal patients he was dealing with in the hospital that he was also locked up with. And he started to do a lot of research in his life about it and it’s become foundational for a lot of other research that’s happened. But hydration, with either some sort of structured hydration or just good quality water, spring or filtered water. Drinking a lot of that.
And what water helps to do is it helps to flush the body, it helps to move things out and it solves one of the biggest problems, which is constipation. I mean, it’s something that many people don’t talk about.
Stuart Cooke: That’s right.
James Colquhoun: But regularly detoxifying your system, that’s one of the main elimination channels. I mean you’ve got the skin and sweat. Then you’ve got the bowels and then you’ve got urine. They’re the major ways that we shed and eliminate and process and get rid of toxins in the body.
You know, with a newborn baby coming into this world, having over 200 manmade chemicals already in its system, that’s a study coming from the Environmental Workers Group in the U.S.; you know, these are chemicals that have even been banned for 50 years, like some of the DDTs and PCBs. They’re still in women’s breast milk to this day.
Stuart Cooke: My word.
James Colquhoun: So, we have this level of toxicity that’s just now the new set point.
So, you want to assist your body, not just from a detoxification perspective, but from also from an energy perspective. When you’re properly hydrated the blood cells can bounce along and move through the blood freely. A lot of your blood and your lymph system is all regulated by how hydrated you are and especially goes for a lot of the organs as well.
So, hydration; you know you can grate a bit of ginger and squeeze a bit on ginger into it, fresh ginger, and then a little bit of lime or lemon juice in some water. That’s a really great way to hydrate.
So, the first thing is hydration. Probably the second thing, I would say, is greens. Getting enough green plant food can be super powerful. It doesn’t matter what diet you do, vegan, pesca, lacto-ovo vegetarian or whether you’re paleo or whether you’re low carb/high fat or high fat/low carb or whatever you do, it doesn’t matter.
Greens are still some incredible goodness from Mother Nature and it’s in the way that they concentrate sunlight and concentrate it in chlorophyll. And when you consume greens, either through green juice or some sort of green powder that you can mix into water or you have sautéed greens or however you do it, you’re adding that concentrated sunlight into your diet. And that helps to alkalize and cleanse your blood. A lot of the bitter greens can be fantastic as well.
You know, it’s not a coincidence that in folklore they say, “bitter medicine,” because a lot of the bitter foods that you find in nature have stronger medicinal capabilities. And if you think about how a culture consumed food, there was this scale. There was this like everyday foods. Then there’s like sort of super foods or more powerful foods. And then there’s like medicinal foods.
And even in that is psychotropic drugs. They would have rituals where they would take certain types, either a brew or some sort of hard cider that they would make or some sort of; or even mushrooms, or some certain things. But tribally, if you just look at a tribal culture, they have this big array of foods and some of them would have up to 300 different species of plant and animal foods that they would be consuming.
Now, we’re down, stuck on this tent, we’ve got like iceberg lettuce; like next to nothing, you know.
So, try to get as many different types of greens; bitter greens. You know, get into your garden. Pick your weeds, I mean, you know: dandelion. You can also pick lots of different things, gotu kola sometimes is growing in people’s backyards.
Try to identify what some of the local green soft leafy herbs that you can have in your diet. You know, throw five or six different types of herbs into a salad, juice soft herbs, juice green vegetables, put them in a smoothie, however. Just try to get move of that green plant food into your diet and that will help.
Again, like the hydration helps to clean your blood and keep it alkalized and help to keep the cells energized. And if you look at blood from somebody who’s dehydrated and over-acidic, you’ll see you can identify their blood very clearly. And if you look at somebody who’s very well hydrated and someone who has a lot of greens, regardless of what they have in the other percentage of their diet, you’re still going to notice a very different quality of blood. If you look at the quality of blood, I can guarantee that will be who you are as a person; whether you’re more energetic and alive or more dead and sloth-like.
Guy Lawrence: Yeah. Oxidative stress and inflammation spring to mind straight from that.
James Colquhoun: Spot on. Spot on.
Guy Lawrence: Absolutely.
James Colquhoun: So, that’s two. Sorry.
Guy Lawrence: That’s two. There’s one more. Yeah.
Stuart Cooke: I’m hanging out for number three.
James Colquhoun: Three I would have to say would be fermented foods. I mean, fermented foods is the most epic fail that humanity ever made. It’s not that it was a fail, I mean, it was; ultimately they did it to preserve food. And so, they succeeded at that. It wasn’t an epic fail, it was mostly an epic success, really. But what was funny was that they didn’t realize how; the effect on health that those cultured foods would have.
And so, you know, the process of fermentation was they were controlling some bacterial fermentation from the environment in order to be able to preserve foods, such as cabbage made into sauerkraut. Or, you know, milk fermented into a kefir or into a hard cheese. Or you look at cultured veggies, cultured pickle from Japan. You’ve got the cultured condiments from India, the pickled vegetables. Tomato sauce or catsup in the States is originally a fermented food. You look at dill pickles.
And there’s always this history of consuming fermented foods with cooked foods.
And, you know, it was a fantastic thing that we did that as humanity to preserve foods.
But one of the most incredible things that we’re discovering more and more about now, especially as we start research more about the microbiome and the make up of the bacteria in the gut and how powerful that is for our immunity. And that even when a child comes out through the birth canal, that fluid that coats its mouth and then goes into the gut or if you take some of that fluid and put it on there, if there’s a different style of birth, that’s its first shot. That’s its flu shot. I mean, that should really be the only flu shot it gets. And then you can top that flu shot off with more cultured bacteria.
Now, most of the fermented foods are either wild ferments or they have been inoculated with a veggie culture starter. But we’re moving; more research now showing that the human bacteria can be very powerful in that fermentation process.
So, yeah, but fermented foods have a strong history for humanity and I think they’re one of the most healthful things that we can have. Every time I have a cooked food, I try to get a fermented condiment there with it.
So, of those three things: hydration, greens, and fermented foods, I think it’s super important.
Guy Lawrence: Yeah. Fantastic.
Stuart Cooke: That’s excellent and I wouldn’t have expected that answer. Because things like sugar and vegetable oils, you know, are buzzwords and everybody thinks, “Oh crikey! I’ve got to do that.” But as simple as hydration. And I wonder how many people listening to this, right now, will pause it and rush off and get a glass of water and just stop to think about, “It makes perfect sense.”
Guy Lawrence: And put some greens in it.
Stuart Cooke: That’s right.
James Colquhoun: Yeah.
Guy Lawrence: So, a couple of things, questions, occurred with Food Matters. Did; what was the; how was it received when it first came out? Did you have any criticism around it, because it was such a strong topic as well? Or did everyone just embrace it?
James Colquhoun: You know, it’s a great; it’s a good question. I often get that question. And I; to be honest I was really shocked, because we really had a very hard go at the pharmaceutical and agricultural industry. We were calling out particular drugs. We were referencing companies that were involved in this sort of deception of the human population. And part of me was a little bit, I guess, worried about what was going to happen. And another part of me said, “Why should I even care about it? This is the truth. Let’s get it out there.”
I think I was inspired by Michael Moore, because here’s the gentleman that made a movie about the then president of the United States of America, ripping to shreds every policy decision he’d ever made in his tenure and then getting broad, full theatrical distribution in the US.
And to me that marked a massive shift in an era where cinéma vérité or free cinema was now allowed. I’d imagine if Michael Moore was 20 years earlier, he probably would have been shot or taken out by the CIA.
I sort of felt protected by him. It was as if Michael Moore was my bodyguard. I’m like, if somebody came for me, I’d just call Michael Moore and say, “Do you want to make a film about this?” So I think that’s the problem now is that if anybody tried to attack us, that’s just great material.
I mean, if you had a pharmaceutical company try to say, hang on, this is litigious, or take us down, or buy us out, I mean, there’s another documentary and then they’re going to be put into a whole media spin.
So, I guess we didn’t really receive any lashback. One thing was we were booked during a press tour once in the U.S. to go on GMA, or Good Morning America. It’s America’s largest, most-watched breakfast show. And it got cancelled the night before.
And the producer loved the film. Was really batting for us. Absolutely wanted us on. And then she; legal went over it and basically canned it, because, they didn’t say, but because she said “it came from legal,” my guess was because a lot of the advertisements they run in between there are for drug companies.
So, we’re gonna go on and say, “Hey, food’s better medicine than drugs,” and it’s gonna cut to a break and it’s gonna say, “Take Zoloft.” And that would not be great for advertisers.
So, that’s probably the only thing that was quite subdued. But we have not really got the film onto many mainstream broadcasts. I mean, it’s been on some of; our films have on Jetstar or Singapore Airlines or we’ve also been broadcast into 33 French-speaking countries and we also channel in New Zealand.
But as far as TV and mainstream media, not a whole lot. It’s been very much more of an underground movement.
Guy Lawrence: Yeah. And do you have any estimates how much that’s been viewed over the years; how many people that’s reached now?
James Colquhoun: I’ve made a few guesstimates. Certainly over 10 million would be on the lower side. I mean, just looking at the Netflix stats alone, there are 630,000 ratings of the film. And Netflix don’t share view data. So, if 1 in 10 rated a film, for instance, that’s 6.3 million on Netflix alone. And just through our websites and a lot of the community screenings all around the world. And the free screenings events that we run on our site has done a few million views over the last few years through those events. So, yeah, I’d say. . .
Guy Lawrence: Well done. That’s amazing.
So, then you go on and decide to make a second movie.
James Colquhoun: After Food Matters, we wanted to make another one. We saw through my dad’s transformation that one of the biggest things people noticed was how well he looked and how young he looked and how he’d lost so much weight. They never went and asked, “How did you get off the drugs?” It was like it was a taboo question. And it’s like religion and politics; cancer. You can’t talk about these things at the dinner table.
So, family would always go, “Wow, you look great. You’ve lost a lot of weight.” And then had Laurentine and I think more about well, we are really, as a culture, attracted to being healthy, to looking fit, to looking trim. And that’s a big thing that people strive for. And yet, statistics show that we’re getting fatter and fatter, as a society. I mean, obesity, especially in our younger population, teenage kids, is skyrocketing in the U.S. and Australia and most of the Western developed world, for that matter.
And we’re spending more than ever on diets. There’s $80 billion a year spent on diet and diet-related products in the U.S. This is like: sugar-free, fat-free, cleanse programs, fat pills, weight-loss surgery. I mean, it’s a huge industry. And yet, if you look at the statistics, that amount of spending is having zero to no impact on obesity statistics.
So, how, if we’re spending that much money a year, can we be getting bad results? I mean, surely there is some huge flaw in our thinking around this issue. Which is a hugely important issue, because obesity is the number one leading cause of death. And you think, well, hang on; how is that possible? Well, if you do the research, it’s because it’s the largest precursor to most chronic illness. So when you’re obese or overweight, the chances of heart disease or cancer or diabetes skyrocket. So, you become the biggest risk factor for those illnesses, and that’s the biggest gateway to a lot of those problems through obesity.
So, we started looking into it and then saw that, you know, a lot of what is promoted as a way to lose weight was very; did a lot of damage to the body; wasn’t helpful or healthy long-term. And we just wanted to uncover a lot of those issues and then try to set the record straight and say, well, what do we know about the human body, how can we handle these weight and body transformation issues in a healthy way. And then we interviewed a lot of people who had had success in that and were doing it in a good way. And that became Hungry for Change.
Guy Lawrence: Hungry for Change. Awesome.
Stuart Cooke: With those two movies, then, in mind, do you have, like, a standout transformational story?
James Colquhoun: The biggest one by far is Jon Gabriel in Hungry for Change. I mean, that guy. He’s, luckily, now, the godfather to my son. He lives about a 45-minute drive from here. And so I’m super lucky to have him locally, because he’s from the states originally.
But Jon lost over 200 pounds over about a three- or four-year period and was able to keep it off for seven years. And that’s going from morbidly obese. You know, most people don’t even have that much weight. They don’t even weigh that to start with, let alone losing that much weight.
So, Jon is incredible in that he really brought together two disparate elements, I guess, in health and nutrition. One was the mind and one was the body. So, everyone was focusing on this. Like, “Have your lemon detox drink, eat nothing for 30 days, or juice for 30 days straight.” I mean, some of these are good ideas; some of these are crazy ideas. “And then you’ll lose weight.”
But not many other people were going, “Hang on. What’s the emotional component? How can we look at using meditation or visualization to reduce stress in the body. Or, how can we, like elite athletes do, use the power of visualization to visualize the exact outcome you want?
So, athletes would visualize running that hundred-meter sprint or they would even visualize doing that big aerial maneuver. Or they used the power of this visualization to enhance their performance.
And there’s actually a lot of science showing that when you visualize something in a really powerful way, your body is actually twitching its muscles as if it was doing that action as well, whether you’re jumping high to do a slam dunk or something.
So, Jon took that knowledge and put it into body transformation. So, he would create visualization, guided visualization programs, where imagining the body, the perfect body you want, walking along the beach with the body. Being in that body, like creating a vision of you in that body.
And it sounds a bit crazy, but the subconscious mind is so powerful that it’s put to work in so many different ways. It subtly starts to regulate appetite, hunger, secretion of fluids by certain organs in the body. All these processes that are happening because of that visualization.
And he’s living proof of it and he’s helped thousands of people as well go through this process. So, if you’re looking to have extra strength or to lose extra weight, incorporating some sort of visualization to it might sound strange, but’s it’s actually an awesome secret that most people aren’t fully embracing.
And even just from the stress reduction perspective, we’re so on-edge and we’re so over-stimulated with a lot of foods that we eat that having that relaxation element and having really high, dense nutrient foods so your body is actually getting the omega-3s and the essential fatty acids and the proteins and the grains that it needs. That combined is an unbeatable combination. And Jon’s living proof of that.
Stuart Cooke: That’s; it’s such an unbelievable thought that the power of our mind. . . I mean, stress can have more of an impact than bad food.
James Colquhoun: Yep. Yep. Exactly.
Guy Lawrence: We’ve actually got Dr. Joe Dispenza coming up on our podcast next week. And I’m looking forward to delving into that topic, because that’s exactly what he’s about, for sure.
James Colquhoun: Before the next question, on that stress-food relationship, I think what’s really important to just bring up quickly about that is, you’re spot-on. If you’re stressed about what you’re eating, or if you’re like “I can’t eat this” or “I can’t eat that” or “I can only have this much of that,” that stress is actually doing damage to the body as well.
So, you know, Jon’s program and what we advocate in Hungry for Change as well is, like, let go of the stress in our food. Even though you might want to aspire to eat that perfect diet, don’t worry if you slip up and have some gluten every now and then. Or “I had a grain.” You know. Don’t freak out about it. Allow yourself to eat as best as you can when you can, and if you slip up, just make peace with that and acknowledge that there’s an element of biochemical reaction when you eat food, but also there’s the biochemical reaction when you think thoughts. So, really create a relaxed environment around food. Always, hopefully, sit down to eat, spend a few minutes just being still before you start eating. Eat in a relaxed way and your body will produce better results for you.
Guy Lawrence: And slow down, yeah.
Stuart Cooke: That’s helpful. And like you said, thinking and preparing for your body to digest and absorb it. Because you can be in another mindset, texting, watching TV, shouting at the kids, and your body isn’t ready to grab all of the good stuff.
James Colquhoun: They say that, you know, well, we’ve figured out that digestion doesn’t happen in the gut. It starts in the mouth, right? So the chewing and swallowing. But it starts before that. It starts when you see, when you smell the food.
But I think if you look at some of the longest-lived, healthiest people in the world, they sit down for hour, two-hour lunches. They’ve probably got multi-generations around the table. They laugh. They relax. The either some sort of prayer or some sort of gratitude before they eat. You know, all these really traditional people have it dialed, and the more we get back to that simple way, or try to incorporate some of those simple, ancient. . . You know, it’s Stone Age technology that’s gonna help overcome all the problems in the world. It’s just about how do we take that Stone Age technology, these ancient ideas, and bring them into everyday life? And I think those little rituals are super powerful.
Guy Lawrence: Awesome. You mentioned something regarding certain foods you wouldn’t eat. What foods would you go out of your way to avoid at all costs?
James Colquhoun: Foods I would avoid at all costs. I think, wherever possible, and I don’t want to say that I avoid everything at all costs, because sometimes you will eat something at the bar and it’s got hydrogenated vegetable oils. And it’s like, “Oh, shit.” I discovered that afterwards. You go to a health food store and eat something you think’s health food, then it’s got agave syrup in there as a sweetener, which I’m not huge on, even though that was a big fad awhile ago.
So, you know, but I would say that some of the things that I really go out of my way to avoid, wherever possible: vegetable oils. Like, you know, vegetable oils go rancid in the body; cause all sorts of havoc. They’re a new food. They’re a modern food. We were never designed to really process vegetable oils in that way.
Good quality oils are great. Some cold-pressed olive oil, some other cold-pressed oils that are very stable: avocado oil, things like that are OK. Then really good butters; ghee. We need good fats. Cod liver oil. That sort of thing is fantastic. But these highly unstable, easily-turned-rancid vegetable oils, we have to get that out. That’s, for me, that’s an “out.”
Other things that I really try to avoid but never avoid completely are things like grains. You know, I do have some grains in my diet. I go out of my way to properly prepare them, either soaking or fermenting. But, you know, as a general rule I really try to steer clear of a lot of the white, fluffy, floury products. I think they’re usually detrimental to health. Everybody, at some level, has a sensitivity to gluten and grains, and you may be a little bit or you may be a lot. Right up here’s celiac.
So I think that avoiding or reducing them as much as possible is helpful. If you are gonna have them in your diet, try to get really ancient forms of these grains, either einkorn XXor earhorn wheat 0:42:32.000XX or an emmer wheat. And then soak, ferment, do all those sorts of things. And that’s how we always used to do it. Again, Stone Age technology is gonna solve it all.
And try to get the non-hybridized original version of it. I mean, wheat was like eight foot tall. Now it’s like that tall and it’s got crazy amounts of bushels on it. They just come and harvest that shit up. Mix it in. The more gluten the better, because gluten makes it fluffy, because gluten is glue. It’s essentially a glue. That’s why you knead it and it gets all sticky and gluey and stretchy. Gluten is the glue in bread and we’ve become addicted to that fluffy white carbohydrate.
So, if you’re going to have any sorts of grains, get back to the original. That’s what I am about. So, those two. What else would I avoid at all costs?
I think one of the other things I would really focus on is, when I consume animal products, to make sure wherever possible they’re organic, fed their natural diet, which could be grass or other things. And free-roaming and humanely raised.
Because any animal product, whether it’s a good-quality, grass-fed butter, or a meat, or a chicken, or fish, when it’s reared in a natural way it’s fine. But when it’s unnaturally raised or fed hormones or antibiotics or fed only corn, wheat, and soy, then those animals get sick. They also concentrate a lot of the pesticides and the toxins in that food into their body. Because toxins are lipophilic; they’re fat-loving. So toxins always attract to fat. So, if you have adipose tissue or fat tissue if your gut, or cellulite in your thighs, and you squeeze it together; you see all that. That’s fat tissue, and it’s often trapped toxins, and they say water detoxing can get rid of that.
If you’re eating a sick animal that’s been having a lot of foods that have been grown with pesticides and synthetic fertilizers, then it’s concentrating those pesticides in its body. And then you’re eating a concentrated version of that toxicity.
So, any fat products, animal products, a lot have a high percentage of fat, good-quality fats, most of them, if they’ve been eating a good diet. But you also think about nuts and seeds which also have a high percentage of fat. You want to make sure those products, or I want to make sure those products, I, personally, are as organic as possible so that they’re not concentrating any toxins unnecessarily that I’m introducing into my diet.
So, I think those three things are the rules for me.
Guy Lawrence: Yeah. Fantastic. And when you think about the amount of people that actually eat them, mainly. You know, the foods that you go out of your way to avoid as well.
James Colquhoun: Yeah, XXunknown 0:44:57.000XX
Guy Lawrence: Unfortunately, yeah. Go ahead, Stu.
Stuart Cooke: Yeah, so, I was quite excited just for you to touch on FMTV. Now, this is something that, when I heard about what it was, got super excited. Without giving it away, joined up and spent months watching all this awesome stuff.
So, I wondered if you could just tell us a little bit about what FMTV is.
James Colquhoun: Cool. Cool. Well, since producing Food Matters and Hungry for Change, we just dropped it, a lot of the film industry, the way the we distributed those titles, we didn’t go to the festivals. We didn’t do theatrical distribution. We bypassed a lot of the majors and got to our audience. And that pissed a lot of people off. A lot of the studios and that.
But it’s created a huge surgence in filmmakers that are basically disrupting the system. They’re splitting up their rights, they’re assigning rights differently, they’re maintaining their rights to distribute their film on their website. I think it’s fantastic that that’s happening, because the power’s shifting back to the content producers.
Now, there’s still a big issue in that for each film that’s made, for every Food Matters or Fat, Sick, and Nearly Dead, or Carb-Loaded, or Hungry for Change, or Fed Up, or Food, Inc., there’s a hundred other films that are awesomely well-produced, made by budding filmmakers that have put together great content, that don’t get picked up by iTunes or Netflix or Hulu or Amazon Prime or any of these platforms.
And over the years, I would freely consult with a lot of these filmmakers and just give them; I’ll have a call with them for a couple of hours and just tell them everything I learned. Because I want. . . every. . . a rising tide floats all boats, and the more films in this genre that are succeeding, the better it is for everybody, because the message is getting out. It’s about creating that XXWin-A-Thon 0:46:42.000XX environment, I call it.
And so I would consult with all these filmmakers and they’d come back to me a year later and they wouldn’t have fully implemented their process or they wouldn’t have done it right, and they’d be asking me more questions again. And I got a little bit, not frustrated, but I got upset that a lot of these companies were not taking these films on board, or they would get knocked back by distributors.
So, I had a thought about bringing all this content together in one space and essentially creating a Netflix but for health and wellness. So, a home for all this information around nutrition, health, natural medicine, peak performance, transforming your body, meditation, mind-body, life purpose, like some of big questions around: How can we be the best human we can be? Whether you’re a mother, or an elite athlete, the knowledge is really similar.
And then: How can we have recipe videos from some of these experts showing up some of this content? How can we have some cool exercise and yoga and stretching and back strengthening and more power exercises? How can we have all that in one place, and using this new form of media that is taking over the world? I mean, you look at what industry terms SVOD, or Subscription Video On Demand, it’s exploded. I mean, Netflix went from no digital to like over 50 million subscribers in the last eight years, I think.
Stuart Cooke: Is that right?
James Colquhoun: Yeah, so they are absolutely crushing it. And to me that says two things: one is people want to consume content differently. If they want to watch a TV series, they just want to watch it back-to-back and watch all 20 episodes. That’s like, binge TV they’ve basically given rise to.
But another part of that equation is that I think it’s most of the world putting a hand up and saying, “I don’t want ads anymore. I don’t want to watch this b.s. on TV in between the program I’m trying to watch. I don’t want to be sold on a drug. I don’t want to be sold on Coke. I don’t want to be sold on fast food or Carl’s Jr. or In-N-Out burger or McDonald’s. I want to watch what I want to watch, when I want to watch it, and I don’t want to be disrupted.”
And to me, that’s awesome. Because I’ve always hated disruption advertising. And, you know, I think that Netflix, in a way, has helped to pave a new movement of watching the content when you want. So, FMTV was born out of that, which stands for Food Matters Television. And it’s on FMTV.com, and it launched March last year, so it’s been going for just over a year, and we’ve had over a million view of content in the channel. We’ve got subscribers all around the world. And we’re developing for new platforms. We’re in Roku, which is like an Apple TV in American, and that’s in 10 million homes there. And really trying to help filmmakers that aren’t getting great distribution, plus also help people like you and I that are always thirsty for more knowledge and more information but want it in an entertaining way, where it’s fun to sit down and watch something, bring it together, and help get the message to more people and hopefully create more of a groundswell around this important knowledge.
Stuart Cooke: Brilliant.
Guy Lawrence: Yeah, that’s awesome. We subscribe, and we love it. And we’d certainly recommend anyone listening to this, check it out. FMTV. It’s a great one-stop shop.
Stuart Cooke: Yeah, I was just; I actually loved the mastery, from Food Matters, so you get to delve into more of the individual interviews and learn about that, and just, yeah. It blew me away. That kind of stuff really, really interests me.
James Colquhoun: Yeah, there’s so much great content that you have leave out of a film. And I’ve encouraged a lot of filmmakers that we’ve signed to FMTV to give us their outtakes; to give us the extended interviews. And we get them up there as well, because people watch the film and they get inspired and they go watch the whole interview with, like, XXDr. Ed Lorsoro 0:50:27.000XX and they’ll go watch the whole interview with Gary Tubbs or they’ll go watch the whole interview with whoever. And they’re like, whoa, this is a totally new depth of knowledge that got brushed over in the film, but in that interview they give you information that’s a lot more applicable.
So, yeah, I like that, too, so that’s fun.
Guy Lawrence: Yeah, that’s brilliant, James.
We actually ask a couple of questions on the show every week, before we wrap up, and the first one is: What did you eat yesterday?
James Colquhoun: OK. Cool, cool. For breakfast, I had some sautéed greens and I had a cabbage that was sitting in the fridge, almost turning itself into sauerkraut. So, it was getting old so I ripped a few of the sheets off, chopped the core out, chopped it up into chunks, got some Swiss chard, chopped it, lots of fresh herbs from the garden; got mint and basil.
And with the cruciferous vegetables, like cabbage, you’ve either got to ferment it or steam or fry it, because the goitrogenic effects of the cruciferous vegetable. So, watch out for; they’re the most powerful vegetables we know, like broccoli, kale, cabbage, Romanesque, these sorts of vegetables, are better and more easily digested when they’re slightly cooked.
So, I took some of those greens, fried them all up in a pan, had some soft-boiled eggs. I love soft-boiled eggs; I know some people don’t like them. They’re one of nature’s perfect foods. And make sure to keep the yolks slightly undercooked where possible, because that’s where, contrary to popular belief about eating only the whites, you know, the yolk is where the nutrition is. I mean, that’s where the really powerful DHA and EPA, the essentially fatty acids that drive all sorts of processes in your body, especially in brain function, they’re in there, and they get damaged by heat, so having them slightly undercooked is a good idea.
I also had some breakfast meats, which I don’t do that often, but it was a Sunday morning. And so I had some organic, free-range bacon in there as well. So, that’s something that’s new for me. I started introducing, like, liver meats and organ meats as well. I didn’t have any of them for breakfast though. I didn’t have any toast or gluten. It was just basically greens.
To me, greens, eggs, and then some sort of protein source, so it could be a quinoa or it could be some sort of meat or something, that’s a really filling, super-hearty breakfast. And if you get that, you’re gonna have less blood sugar issues at 10, 11, 12 o’clock. If you wake up and have jam on toast, it’s basically rocket fuel on rocket fuel. So, your blood sugar goes “bang” and down.
So, that was breakfast. What did I have for lunch? What did I have for lunch? I can’t remember. If it comes to me, I’ll remember it. I had a smoothie in the afternoon and it was one that I don’t have often, but I’d bought some pineapples; were available, so I put a little bit of pineapple in a blender and then I put lots and lots of coconut; the creamed coconut. Not coconut cream in a can, but creamed coconuts. So, it’s like they take the whole coconut, they make it into almost like an almond butter cream. It’s ridiculous. Everybody should be on that. So I put heaps of that in. And then I put some coconut milk in as well. And watch out for all the additives and that sort of stuff. You want to try to find one that doesn’t have any of the guar gums or anything like that in there.
Then some ice, maca powder, whole hemp seeds (which are illegal for human consumption in Australia and New Zealand, so I didn’t say that. This was a facial mask, actually, that I made). So, what else did I put in there? That was about it, actually. So, it was like piña colada, really. Oh, actually, I put tahini in there as well, which is milled up sesame seeds. A little bit of that in there. Whizzed that up and it was absolutely amazing. I mean, I always, like, wing it with my smoothies. I’m not a recipe sort of guy, but that was one of the better ones that I’ve made in awhile.
Stuart Cooke: So, was it one or two shots of vodka in there?
James Colquhoun: There was none.
Then I went around to my dad’s place and got a haircut yesterday afternoon. And I had a beer with him at sunset, which was really nice. It was a hand-crafted, three-ingredient IPA from a U.S. brewery. So, always make sure your beers have three or less ingredients. Ideally just three. You can’t really have less than three ingredients. And that’s a German rule, 1846, der Reinheitsgebot, make sure you always try to have German beers if you’re having any.
And for dinner, I actually had a lamb curry, which I made from scratch. And it was like, we had made the recipe in the office the week before. We were doing some filming. And it was so delicious I wanted to make it at home. So I made that from scratch and we had lamb curry with rice.
And to healthify that sort of dish, what we do is have, like, three or four big, heaping tablespoons of sauerkraut on there. So, you’re getting that fermented food with the cooked food. And then also we made another fermented side, which was yogurt with, like, turmeric in there, which is good for inflammation, and fresh cucumber chopped up. And if you don’t do any organic dairy yogurt, you can always have a coconut yogurt in there as well, so it’s no dairy.
And, to me, I still get to have that beautiful, rich, delicious meal, but then have the sauerkraut or the yogurt; any of those fermented sides. Even mix it. I’m not a mixing guy. I like to piece it together. But that was my day. I still don’t remember what I had for lunch, actually.
Guy Lawrence: Maybe you skipped it because your breakfast was so nourishing.
James Colquhoun: Yeah, it was a big, late breakfast. Maybe it was just the smoothie, actually. Yeah, that was yesterday.
Guy Lawrence: That’s awesome, mate.
And the last question is: What’s the best piece of advice you’ve ever been given?
This generally stumps everyone.
James Colquhoun: Yeah. It’s a tough one, because I try to think, well, was it nutrition-based, or is it life based. I mean, you said “best advice.” That’s just wide.
Guy Lawrence: Yeah, anything.
James Colquhoun: I think it’s probably from the big man Tony Robbins again, who I admire his work. He XXcollates? Curates? Creates? some of the best personal work 0:56:55.000XX on the planet, and peak performance work on the planet as well.
And, to me, his statement, “take massive action,” is so simple, but it’s super radical. I mean, you think about that all of us have so many ideas in our day-to-day life. I mean, you guys started an awesome company, you’re getting great information out there; that started as an idea.
I mean, all of us have, and I know you guys probably have another 30 or 50 ideas that you’re thinking about right now. And so am I. So, it’s taking those ideas, distilling it down to your top two or three, and then not thinking about it anymore. Just going and doing it. And, to me, a lot of the things where I’ve had success in my life was from taking massive action, whether that’s learning about a new piece of nutritional information or whether that’s learning about something where you want to have an impact or do some philanthropic work or something. It’s about taking massive action.
It might seem like a little bit of a copout, that statement, but to me that’s a really important element of my life. I think if you learn something and you want to do it, just go do it. And have a blatant disregard for the resources that you have on hand at the time. So, I think people then go, “Well, I can’t take action because of this.” And that’s just b.s. Again, act as if that’s not an issue. You know what I mean? Just go for it. And you find the resources, you find the way, you make it happen; possible.
And with just about everything I’ve done in the last seven or eight years, after completing it, if you’d asked me, would you have done that knowing how difficult it is, it’s like, I probably wouldn’t have started.
Guy Lawrence: No way, yeah.
James Colquhoun: And I think that’s true for everybody. And if you think about that, then it makes that statement even more powerful, which is “take massive action.” Because you realize that had you stalled any longer or had you had hindsight, you probably wouldn’t have done it. So, you’ve got to do it.
Guy Lawrence: Yeah, I couldn’t agree more. It was the same with us. Like, we had nothing when we started. We had no idea what we were doing. But we were passionate and had the intention of getting out there.
Stuart Cooke: That’s right. And I remember reading a book by Richard Branson, and that was his driver. It was: Just do it. Get on with it, and do it. Create the problem, and then something will happen. Because there’s an energy there already.
James Colquhoun: Yeah. Yeah. He did it in a massive way. I love his work as well. “Let’s negotiate a lease of an aircraft!” It’s like, what? Are you kidding me?
And that’s the sort of thing. I think even with the TV station, like, “Let’s create a subscription TV service.” It’s like, well, how do you do that? We’ll need a contract to sign content. OK, let’s do that. Then you need a delivery platform. All right. Let’s build that.
It was like, we had no idea. We just built it from scratch. And now we have an awesome team in here that’s acquiring content. We’re speaking to the biggest distribution companies in the world. They’re based in New York, in L.A. We’re speaking with Jamie Oliver’s team and all these people about signing this content, and we’ve basically made this idea up 12 months ago, 18 months ago, and put it on a contract. And I think that; I don’t think anybody would; I mean, that’s how most businesses start. How most ideas start is it’s just something you’ve created a vision in your mind and you went and did it.
And I think that everyone will acknowledge, like you guys are now, and like I am here, is that if you go back 12 months, eight months, you know, we didn’t have a clue. And it’s that learning. Now I know about contracts. Now our team knows about contracts. You learn more about how to do it. That’s the fun.
Stuart Cooke: That’s brilliant, mate.
Guy Lawrence: And so with all that in mind, what’s next for you guys at Food Matters? Is there anything in the pipeline?
James Colquhoun: There’s a few things in the pipeline. You know, one of the things that, a core message; if I could show you into the kitchen, just around here in the office, we’ve got a poster here, it’s our guiding principle, really, which is how can we help share this life-saving message with more people?
So, I think we’re constantly looking, thinking about that, and musing on it, and thinking, well, how can we; what’s the next step for sharing this message? FMTV was a big deal, it took a lot of our focus, and now, you know, we’re focusing on some more things but we have some food products coming out this year. You know, we’ve got a whole food vitamin C powder, which is awesome because vitamin C’s such a critical nutrient and there’s so many awesome plant-based sources of that, and yet there’s very few quick powder drink mixes you can take. We’re one of the only animals that don’t produce our own vitamin C, so it’s important for us to get it from our diet, and that’s great for stress and all sorts of other things. And energy and mood.
So, there’s a few other products we have coming out like a chocolate and a protein and an update greens in new packaging. I’m looking at that calendar here. We’re working to help create a curated selection of the top sort of 30 or 50 products that Laurentine and I and the team here at Food Matters use on a regular basis and making that available in a store environment where people can just pick them up and stock their kitchen up. So, if you’re either coming at this fresh or you’re some sort of gastronomic guru, sort of get a little bit of a distillation of the years of research we’ve been doing. Plus, that’s been; our research has always been based on tapping into experts who have been doing years more research than us. And then saying, here are top sort of 50 products that we have in our house or in our kitchen and sort of helping recommend.
And it’s a tricky line to walk because we’ve been so heavily education-based, now that we have products it’s like, hang on, people are going to think we’re biased. But I’m just going to hold a pure intention and say, look, these are the products that we use. If you’re gonna have these products, then these are the ones we recommend.
It’s sort of like, you know, you’re welcome to buy it and you’re entirely welcome to go into a corner store and buy something different. I don’t really care. It’s more just about putting that out there, so we’re gonna get more of that out there.
And we’re working on a transformational program, like a 28-day challenge. Like Food Matters challenge or like a mind-body or a whole body challenge. We take people for 28 days and hold their hair through, like, breakfast, lunch, dinner, snacks, exercise, movement, meditation, visualization, mind-body work, and sort of put together a 28-day program and help take people through a process and set them up for some healthy habits for life, because it’s a big challenge that people have and it’s something we want to have a deeper impact with the people that we get to reach. So, that’s on the pipeline for now.
Stuart Cooke: Yeah. Busy boy.
Guy Lawrence: That was fantastic, James. And, look, for anyone listening to this, where would be the best place for them to go to start if they’re not familiar with Food Matters, Hungry for Change, FMTV. Like, on the web?
James Colquhoun: Sure. I think FoodMatters.tv. That’s the hub; that’s the home. Go there. You know, jump on our newsletter list. Check out all the articles and the recipes that we have on the page.
But probably before that I would recommend watching the films. I think the films have this ability to just crack you open. And we all know when we watch a great documentary about a topic we knew nothing about, be it genetically modified organisms or even something completely unrelated, it just completely opens you up. You learn so much in such a short period of time.
So, I actually think if you’re starting here, if you’ve watched some great documentaries, go and watch five or 10 or 15 documentaries. It’s like doing a condensed nutrition and life degree, almost, because you’re getting curated knowledge from great filmmakers. So I’d suggest jumping on FMTV, which is FMTV.com. We have a 10-day trial there as well, a free trial, so you can register as a user and get 10 days free. And you can cancel within those 10 days. So, go in for 10 days to a movie marathon. Watch one a day for 10 days. And then you can absolutely cancel and it doesn’t cost you anything. Or stay in. It’s like $7.95 a month or $79 a year. So, really quite affordable.
And, you know, I guarantee that if you watch 10 or 20 films in there, I will guarantee you’ll have a shift in your perspective on life. And some of the big ones in there right now, I just jotted a few down here, are: E-motion, The Connection, Super Juice Me. Carb-Loaded is a great one about the whole paleo carb question. It’s a fantastic film. Perfect human diet is another one I think your viewers would really enjoy. There’s some great docs in there. Some of the life purpose ones, check on them, like The Shift or even The Connection documentary, the power of the mind-body, watch them and you will not be the same again, I guarantee it. You will be a different person. And that’s an exciting prospect. I mean, nothing’s more powerful than that. I love them.
Guy Lawrence: Yeah, well, mate, that’s brilliant. We’ll link to all the show notes anyway, so anyone that comes in can read the transcript, they’ll be able to click through and check everything out. And may their journey begin there if it hasn’t already, which is fantastic.
So, James, we really appreciate you coming on the show today. That was mindblowing. That was awesome. And, yeah, I have no doubt everyone who listens to this is gonna get very inspired very quickly.
Stuart Cooke: Absolutely. Yeah. There were some huge nuggets of inspiration in there as well. Take-home things. I just love that you can dial in for an hour, listen to a podcast wherever you are, and just empower yourself with this knowledge. Just do it. Start somewhere.
James Colquhoun: Keep up the great work, guy. Great chatting, Guy. Awesome, Stu.
Guy Lawrence: Thanks, James. Speak soon. Bye-bye mate.
Angela: One of the first things I do with patients when starting a clean eating diet is clear out their pantry. Which can be full of condiments high in Omega 6 oils, sugar, colours and preservatives. Nature has provided so many wonderful herbs and spices to enhance our food with great flavours and they have amazing health benefits! Here is my top 10: More
Our first ever Instagram competition of healthy recipes is well and truly underway! The 180 Nutrition #realfoodrevolution. And we have three super quick and delicious ideas for you.
If you have no idea what we are on about and like the idea of WINNING a months worth of 180 Natural Protein Superfood, click here. We’ve had over 130 photos submitted in less than a week, however some people have tagged their pics, but forgotten to share the recipes for them.