Watch the full interview below or listen to the full episode on youriPhone HERE.
We chat to Sami Inkinen, a world class triathlete and tech entrepreneur. Whilst we don’t encourage anyone to eat 5000 calories of saturated fat a day, we feel it’s a very important message that Sami shares with us.
Sami and his wife Meredith recently did a phenomenal achievement, where they physically rowed from California to Hawaii. It took them 45 days straight rowing, up to 18 hours a day, and some days they didn’t even get any sleep.
Awesome achievement, but more importantly was the message behind it, as they did it without the use of any sugar and sports gels, pushing the message that you don’t need sugar to power the body daily, not even as a world-class athlete.
So they did it running on, yes, about 70 to 75 percent fat on each meal, and we were very keen to get him on the show and pick his brains about this, because there are so many things we can learn from it.
Full Interview with Sami Inkinen, World Class Ironman
In this episode we talk about:
How he ended up being involved in the documentary Cereal Killers Two – Run on Fat
Why he decided to embark on his toughest challenge yet, rowing to Hawaii from San Francisco
How they prepared for their meals. Sami was eating a whopping 8,000 calories a day!
The effects of eating 5000 calories of saturated fat a day whilst rowing
Guy Lawrence: Hey, this is Guy Lawrence with 180 Nutrition and welcome to another episode of the Health Sessions. Our special guest today is Sami Inkinen. Now, Sami has achieved some remarkable things in life, including he’s a world-class triathlete, he’s a tech entrepreneur, and him and his wife did a phenomenal achievement recently which is they basically physically rowed from California to Hawaii. Took them 45 days rowing up to 18 hours a day straight, and some days they didn’t even get any sleep.
Awesome achievement, but more importantly was the message behind it, because they did it without the use of sugar and gels and basically pushing the message that you don’t need sugar to power the body daily, not even as a world-class athlete like that.
So they did it running on, yes, about 70 to 75 percent fat on each meal, and we were very keen, obviously, to get him on the show and pick his brains about this, because there are so many things we can learn from it. He also shares many other things as well, which is fantastic, and it was an awesome podcast. I have no doubt you’ll get lots out of this today whether you’re an athlete or not. It was just brilliant.
Of course, if you are listening to this through iTunes, hit the subscribe button, leave a review, all very appreciated. A, it’s nice to know that you’re enjoying our podcasts, but B, it helps spread the word by simply subscribing or leaving a review more people can find us and more people can listen and more people can benefit from the message that we are putting out there to the world which we feel is very necessary.
And, of course, come back to our website, 180nutrition.com.au, where we’ve got a heap of resources including a free ebook which is a great place to start if you find all this information a little bit overwhelming. Anyway, enjoy the show. This one’s awesome. Cheers.
Guy Lawrence: Okay, hey, this is Guy Lawrence. I’m joined with Stuart Cooke, as always. Hi, Stu.
Stuart Cooke: Hello.
Guy Lawrence: And our awesome guest today is Sami Inkinen. Sami, welcome to the show.
Sami Inkinen: Thanks very much. Excited to be a part of your show.
Guy Lawrence: Oh, mate, that’s awesome. Me and Stu have been very excited today, because it’s certainly a topic I think we thrive on, especially when it comes to sports as well, and it’s clear that you’re a guy that doesn’t do things by half-measures, you know, and just to, I guess, for the people who are listening to sum it up in a short way, you’re a world-class athlete, you’re a tech entrepreneur, and you’ve just gone and done something with your wife recently which is a phenomenal achievement and which I’m looking forward to getting sucked in with everyone.
But just to kick start the conversation, mate, would you mind just sharing a little bit about your background? And even, you know, how you ended up in San Francisco in the first place, because you’re from Finland.
Sami Inkinen: Yeah, so I was born and raised and brainwashed in Finland. Grew up about 200 miles, so 300 kilometers, from Helsinki on a farm, a chicken farm, but I wasn’t really a farm boy, I was more into computers, so as soon as I got out of the farm, I studied physics at a university in Finland and got into software and computers early in my life. Started on company in Europe and then in 2003, which seems like a long time ago now, about 12 years ago, I came here to San Francisco Bay Area in the U.S. to attend Stanford Business School and, you know, I’ve been here ever since.
Guy Lawrence: Are you missing the cold weather? I’m assuming it can get quite cold in Finland as well, right?
Sami Inkinen: You know, there’s a reason why I stayed here.
Guy Lawrence: Go on, Stu. You look like you’re going to say something.
Stuart Cooke: Yeah, so we’ve been following a little bit of your background, Sami, as well, and realized that you did extremely well in the triathlete Ironman scene as well, but then made it to the big screen. I was just wondering how that happened? What happened there?
Sami Inkinen: Big screen as in…
Guy Lawrence: Cereal Killers 2.
Stuart Cooke: The movies.
Sami Inkinen: Well, first of all, I have, quite honestly, zero interest in promoting myself for the sake of promoting myself. However, given that I thought that I was kind of a poster boy for healthy living because of my crazy amount of endurance training and, what I thought, healthy living, regardless of that kind of lifestyle, I found out that I was pre-diabetic a couple of years ago, and I got ridiculously frustrated that, “How is this possible that it happens to me? And if it happens to me with that kind of lifestyle and a focus on exercise and, what I thought, healthy eating, what are the chances that an average person can avoid that sort of health issue?”
And the answer is, “Fat chance.” There’s no chance, so I wanted to do anything and everything I can to promote the message around healthy diet and healthy nutrition and, therefore, I was more than happy to lend my own crazy adventures and experiences for the benefit of others.
And I think that was the reason why I ended up teaming up or helping Donal O’Neill who has produced these two movies, Cereal Killers and Cereal Killers 2, so that was the background story. So I thought whatever I do and what I did with my wife, if it can help other people to avoid what was happening to me health wise, it would be worth the embarrassing exposure on the screen.
Guy Lawrence: Did it take you awhile? Was that the wakeup moment? Because I know you mentioned, like you said, you were going to be prediabetic and did you instantly look into increasing fats? Like, how did that message sink in to you, because there are so many people resistant to that message to this day and don’t even, won’t even consider it, you know? How did it work for you? Who did you discover to make you think differently about that?
Sami Inkinen: Well, first of all, I, obviously, it was almost like driving a car to a rock wall 100 kilometers an hour when I really thought it’s impossible that I would get sick or, more importantly, it would be impossible that someone like me would become diabetic or prediabetic with the kind of lifestyle that I was living, so it was really kind of a stopping moment for me.
And, of course, as a computer scientist, the first place that I went was online, so I started reading a lot and, unfortunately, spending time on, kind of, research databases like PubMed isn’t a very effective way of educating yourself because there’s so much science as well as bad science that you could spend the rest of your life reading research reports and still just be confused.
So I think the best sources for me were books and, you know, there’s a number of books, but I think one of the better overviews was the book written by Gary Taubes called Good Calories, Bad Calories.
Stuart Cooke: Yes.
Sami Inkinen: You know, it was just one of the information sources that I relied on and we talked with a number of physicians and scientists directly, but that was definitely one of the more transformational books for me.
Guy Lawrence: Yeah, it’s a very in-depth book, too, and certainly recommended to everyone, yeah. So, let’s, talking about the challenge, can you explain a little bit about the synopsis and what you and Meredith achieved? What you did?
Sami Inkinen: Yes.
Guy Lawrence: And, as well, who came up with it? You know? Why that challenge?
Sami Inkinen: Well, yeah, first of all, Meredith, my wife and I, we decided to row completely unsupported with no past rowing experience in a, kind of, special adult rowing boat from California to Hawaii across the Pacific Ocean about 2400, 2500 miles. Well we ended up rowing 2,750 completely unsupported this past summer, so we just finished a few months ago.
I’d love to blame my wife for the crazy idea, but I think I was the person who initially got inspired and got this idea and the initial inspiration came from the book called Unbroken, which actually it was just turned into a movie about six months ago, but in this book a second World War Air Force pilot was shot down above the Pacific Ocean and he floated across the Pacific Ocean in a life raft, and I just thought that experience was so amazing and I didn’t want to be in a life raft, but just to experience the wilderness of the Pacific Ocean, so that was kind of a seed in my mind, and I thought, “For once in my lifetime, I want to experience the craziness of the Pacific Ocean.”
So that was the initial inspiration, but then we wanted to turn this crazy expedition into something that would benefit others as well, so we wanted to combine it with this message of, “Sugar is dangerous and more likely than not the processed carbohydrates are dangerous to you as well,” and so we wanted to do this adventure, an expedition, with absolutely no sugar and practically no carbohydrate as well, and that’s what we did.
Guy Lawrence: It was amazing. Was it harder than you thought? Or was it what you expected, you know, or, like, especially if you’ve never done something like that before. I can’t…I struggle to envision being on a boat for 45 days like that.
Sami Inkinen: Yeah. So I grew up in Finland not far from lakes and we had a small summer cottage by a lake, but I have to say I know why oceans are called oceans and not lakes. It’s a completely different environment, and, as you mentioned, neither Meredith nor myself had any experience with oceans. We aren’t sailors. We’ve done nothing related to oceans and we weren’t rowers, either, so to answer your question, we really didn’t have any expectations, because we had never experienced this environment before and we went from zero to sixty miles an hour in many ways in six months.
So six months before the launch, we started to train rowing. We started to train about survival in ocean environments, so we did massive amounts of survival training, navigation training, seamanship, and all these things that you really don’t worry about when you don’t know about sailing boats or anything, getting radio, you know, license and certificates, and understand how you use radios and all these things, so it all happened in six months.
Quite frankly we, I think we had, we didn’t really expect much because we had no idea what this is going to be like, and this may sound really crazy, but we didn’t even spend a single night in our boat until the first night. We slept in the boat, but we kind of slept in a very, sort of, calm condition, so for better or worse, we had a lot of first time experiences once we got out there, which may not sound like the perfect way of preparing for something like this.
Stuart Cooke: Tell us about motivation. With all that prep work that you did for the other elements of the boat, I mean, what, direct, physically stay motivated for that length of time, how is this possible?
Sami Inkinen: Well, first of all, the motivation for this draw was really twofold. One was, we both think that pushing your physical and mental limits is just kind of a full human experience, so we like pushing ourselves beyond what you would expect to be normal, and we find that it’s a very rewarding way of living your life, and you learn all kinds of interesting things about yourself and human life.
And then the second thing is really this motivation to bring awareness, build awareness, around the danger of sugar and processed carbohydrates. Those were kind of driving forces for us. But once you’re out there, the good news is, there’s no turning back, so the only way to get out is to freaking keep rowing.
And we kept rowing up to 18 hours a day, so you can’t really turn back. You really simply can’t, because of the winds and everything, so the only way to get out of the boat is to row to Hawaii, which we thought might take two months.
But then on a more practical level, you really have to focus on the process at the very moment, and you know, this applies to other things is life, but you can’t let your mind get into, kind of, “What is it going to be when we finish? Or what is it going to be…?”
You may be able to think that when you go for a sixty-minute run or a three-hour bike ride, but when you’re there for two months rowing eighteen hours a day, you have to focus on the moment, otherwise, you’ll mentally fall apart and you’re on the ground in pieces, so you focus on the moment and then, you know, like eating an elephant. How do you eat an elephant? You eat it one bite at a time.
Guy Lawrence (simultaneously): One bite at a time.
Sami Inkinen: Yes, you really focus on these micro small milestones, whether that’s your two-hour shift, and you take a five-minute break, maybe it’s a little drinking or maybe it’s your lunch break or something like that, so those two things, like, focus on the moment and then, you know, you have this, sort of small bit-sized chunks that you focus on as opposed to, “Oh, in a month’s time we might finish.”
Stuart Cooke: That’s right.
Guy Lawrence: Well, that’s just getting done, isn’t it? Do you meditate outside or, as in outside the rowing, do you do meditation…?
Sami Inkinen: Yeah, I actually…yeah, I started mindfulness meditation practice about two years ago and so did my wife, so I do a couple of minutes every morning the moment I wake up, and frankly we had plenty of time to practice activity-based meditation on the boat. It was actually interesting and powerful to try that during the row, which really helps you to focus on the moment and the sensation and this kind of related to how can you stay focused? It’s obviously uncomfortable for the most part, you know?
Your ass is hurting, your hands are hurting, you’re tired, but there’s nothing more powerful than embracing that pain and discomfort, because once you, sort of, give in and embrace and recognize that feeling, nothing can break you, but as long as you keep, sort of, fighting and bitching to yourself, like, “Oh, my god, my ass is hurting. Oh, my god, I’m tired,” the feeling just sort of escalates in your brain, but the moment you’re like, “I’m hurting. I’m feeling it. It’s uncomfortable, but I’m in it and I’m embracing it,” it’s like, “All right, so what’s worse? It can’t get any worse. You’re in it.”
So, there are a lot of mental lessons that I think are applicable to…
Guy Lawrence: Day-to-day life. Yeah.
Sami Inkinen: Yeah. Day-to-day life at your office or your exercise, so, you know, relationship with people and all other things.
Guy Lawrence: Amazing. Yeah. Something else occurred to me as well, because they say traveling with your partner is the best way to test the relationship, you know, and being in a rowing boat would certainly test that, you know, for me, but obviously it went good, you know? It’s incredible. Yeah.
Sami Inkinen: Yeah, we’re still married, so… You can see I still have the ring, so all went well, but, no, absolutely, it’s a… Not only was it an amazing test, but also an amazing experience that we’ll share for the rest of our lives, and fortunately it turned out positively from a relationship perspective.
Guy Lawrence: Go on, Stu. Go on.
Stuart Cooke: Yeah, I was just wondering how you felt when you got off the boat, I mean, what were your feelings and how did you feel?
Sami Inkinen: Well, emotionally, I, and I think my wife as well, we cried a lot immediately after, so it was just, kind of, a big emotional moment to come out. Physically, so we had a doctor who did a quick checkup right after who actually has worked with a number of ocean rowers and her immediate comment was, “I can’t believe how healthy you guys look.” Like, nothing crazy, no crazy inflammation going on.
I had blood work done just a couple of days after the row and, like, we were incredibly healthy from the perspective of inflammation, hormonal markers, and other things, so other than, especially with myself losing a lot of, or having a lot of muscle atrophy in the muscles we didn’t use, which is completely natural, nothing to do with your diet, it’s just if you don’t use those muscles…Other than that, I was feeling incredibly well and within just a couple of days I felt like I was completely back, too.
It took several weeks to build the muscle mass back to some of the muscles that were really… because I didn’t really even stand, I didn’t do anything weight-bearing for two months, so other than that…
Guy Lawrence: So, just upper body, yeah…
Sami Inkinen: Yeah and, you know, rowing is, you do use your legs and low body, kind of like a squat movement, still, you don’t even stand or carry your body weight. There’s a lot of muscle and soft tissue that’s completely unused, and I lost a lot of that, so, like, walking was difficult coming off the boat.
Guy Lawrence: Just to touch back on the diet, because, you know, obviously you’ve changed your diet dramatically. Could you explain what your diet used to look like as a triathlete and what it looks like now, especially preparing and on the boat? The differences you made?
Sami Inkinen: Yeah. So, first of all, I did start changing my diet quite significantly before the row and I’ve raced as a triathlete following graphically similar diet I followed on the boat, but for almost twenty years I followed what I thought was a perfectly healthy diet and the diet that’s promoted by, you know, most governments, including the United States, including Finland, which, to me, was anything that was low-fat or no fat was healthy and, you know, I tried to eat fresh foods, but I ate a lot of packaged foods as well.
So my diet was extremely low fat. I tried to eat whole grains, obviously, not crap, and just a very low-fat diet. Low-fat, I thought it was good, and if it said no fat, it was great, so whether it was bread or skim milk or low-fat cheese or low-fat mayo, you name it, that’s what I was eating. And then, you know, the more I read about sports performance books, it was always, like, “Oh, you have to carb-load and that’s high-octane fuel,” you know, to put it simply, I was on an extremely high-carbohydrate diet, mostly whole grains, grains, vegetables, and all the meat that I was eating, it was super low-fat, so chicken, turkey, no skin, low-fat beef, that was my diet, and I followed that about twenty years.
I kept myself reasonably lean and my race weight low, but it required a ridiculous amount of willpower. We’ve seen what a lot of athletes are capable of doing, but 99 percent of the population just can’t do that and it’s not fun to apply 95 percent of your willpower 300 days a year to just always eat less than you would like to eat.
Guy Lawrence: Yeah. Yeah, and then moving to the boat, because we watched the documentary a few days ago and what was clear is you were meticulous about, you know, the amount of calories and the amount of fat you ate and the way you set your meals up. Would you mind explaining a little bit about that for us as well, because that was fascinating I thought.
Sami Inkinen: On the boat?
Guy Lawrence: Yeah, for the boat, yeah.
Sami Inkinen: Yeah. Well, first of all, obviously, when you’re in the middle of the Pacific Ocean there’s no eat stations like in a triathlon race, so there’s no convenience stores or grocery stores that you can stop by when you get hungry or realize that, holy crap, you don’t have enough protein or this or that, so we had to be careful, and even our diet, at least by traditional standards, was very extreme, we want it to also be very scientific about preparing, because we knew that if something goes wrong, whether it’s food-related or something else, we just can’t; there’s no way, no helicopter is going to drop us extra food or extra sodium or extra this or that, so that was one of the reasons we were very, like, everything was calculated, measured, weighed, and we knew then what we have on the boat is sufficient.
But what we ate at the high level, we only tried to pack and eat real whole foods, so in as natural form as possible. That was one. Two, it was extremely low-carbohydrate diet from a macronutrient perspective, so caloric-wise my carbohydrate calories were somewhere between five and ten, around maybe nine percent of calories was carbohydrates. Protein, I think, was about fifteen percent, up to fifteen percent, so it leaves 75 percent to 80 percent of calories from fat, so, you know, I ate probably 5000 calories of fat every day, of which most was saturated fat, so if you want to shock a cardiologist, that’s a pretty good line, “Yeah, I ate 5000 calories of saturated fat for two months, almost two months.”
Stuart Cooke: So, a typical meal for you on the boat would’ve been what?
Sami Inkinen: Yeah, so, and we packed pretty simple, not too much variety, so consequently I was practically eating the same stuff every day. So my breakfast was often salmon or tuna with craploads of olive oil and maybe some macadamia nuts.
My lunch was typically freeze-dried beef that was maybe like 70 percent fat calorically and 30 percent protein mixed with a little bit of freeze-dried vegetables and then I just mixed with water and it became like, you know, like a fresh food, and then I threw in, again, crazy amounts of olive oil into it and salt that had extra potassium and then some seasoning, maybe some olives, so it was kind of a… wasn’t very appetizing-looking necessarily, but I loved it, so that was the reason why I keep so much…
Guy Lawrence: And it was practical.
Sami Inkinen: Yeah, very practical, and we didn’t have to cook anything. We didn’t have to boil water. I didn’t boil water. I boiled water a single time just as an experiment in the first few days, but that was all. So that was kind of my lunch most days.
And then I wasn’t, because we ate very high fat, we were very fat-adapted, so we didn’t have to be eating every 45 minutes, every hour, so sometimes I’d have five, six, seven, hours between meals, but nuts were my favorite snacks. Nuts, coconut butter, and then different nut butters, so macadamia… I had plenty of macadamia nuts, almonds… so that was kind of a typical meal kind of setup.
Guy Lawrence: Were you, do you know if you were in ketosis the whole time or coming in and out? Did you have a doctor on that at all or…?
Sami Inkinen: Yeah. I did measure my ketones along the way. With hindsight, I overate a little bit protein to be in optimal ketosis, so that’s my understanding, that I ate a little bit too much protein, which flipped me out of a perfect zone, but I was definitely on ketosis. I don’t know deep I was, because I didn’t measure that frequently and my personal experience is that if you measure your ketones right after workout, I notice that my ketones actually go down right after the workout, so you give it a couple of hours after that and then they kind of come to the equilibrium of whatever they are and, you know, I was, usually when I measured it was right after my rowing, so…
Guy Lawrence: Do you still eat this way, in terms of the proportions, fat and carbs, or do you…?
Sami Inkinen: Yes.
Guy Lawrence: Every day, training or not?
Sami Inkinen: Yes.
Guy Lawrence: Yeah, okay.
Sami Inkinen: The only difference is I have way more fresh food, so, and the fresh food is mainly green leafy vegetables, which weren’t available and I really missed those, so I eat a lot of those, but in terms of the macronutrient composition, I’m, let’s see, yeah, probably five percent carbohydrates, maybe ten, fifteen percent protein, and the rest is fat.
Guy Lawrence: There you go.
Stuart Cooke: Wow. And do you think that this way of eating is beneficial for everyone?
Sami Inkinen: Well, first of all, people look for shortcuts and for simple sound bites like…
Stuart Cooke: Yeah.
Sami Inkinen: One size does not fit all, so my recommendation when people come to me is, unless I have time to spend, like, two, three hours with someone to talk about XXtheir ???XX [0:26:21] is buy real, whole foods and cook at home. You’re probably better off not buying grains and, yeah, lots of carbohydrates, so that’s my advice to everyone, and if you buy real, whole foods and cook at home, you can’t go wrong, and if you limit carbohydrates, you’re probably better off. Beyond that, it’s kind of an individual situation and it depends on what your health standard is. If you are completely healthy now, you exercise a lot, you’re very carbohydrate-tolerant, insulin sensitive, you may be able to lead a happily healthy life with reasonable amount of stuff that might kill someone else.
So, I don’t, like, one size fits all in this kind of a one sound bite, it just, that’s for people looking for shortcuts and simple answers. There’s no simple answers other than eat real whole foods and cook at home and everything else after that you have to be quite nuanced…
Guy Lawrence: Yeah. A lot of self-experimentation.
Stuart Cooke: I’m guessing then if you retired from sports tomorrow, you would continue to eat this way.
Sami Inkinen: Oh, absolutely, yeah. The way I eat, well, first of all, I think a healthy foundation in your body is an absolutely foundation for sports performance. So, you can’t start from the performance angle first and say, “Hey, why don’t I eat something that makes me somehow, like, really good at sports.” Well, that’s somehow that makes you really good at sports is something that optimizes your general health, because then you recover best, you can train hardest, so I don’t really see those as mutually exclusive, sports performance and health.
Then race time eating or race time nutrition might be different, because you may not be able to, you know, take a plate and take a frying pan and start preparing meals if you’re in the middle of a race, so a race is a different situation but in terms of health and sports performance, it’s tough for me to make the case that they would be mutually exclusive so the answer is, “Yes.”
I want to be as healthy as possible, because that makes me the best possible athlete as well.
Guy Lawrence: Yeah, because that’s a focus you don’t see a lot, but athletes do, like, you know, the health sort of becomes a far distant second and that’s all about how can I perform better and achieve more and consequently health would suffer. Like, even with yourself, the change the diet now, have you noticed differences with injuries and things and just with the body itself? Can you put more demands on it the way you’re doing it?
Sami Inkinen: Yeah. Well, this is kind of an n equals one experiment so this is just a personal. It’s anecdotal and those who want to rip apart everyone’s opinions and comments will certainly rip apart my comment, but the thing that I don’t have, which is a good thing, one is, I have much less, knock on wood, but I feel like I don’t get sick at all now. So I used to have my sore throat and sinus and this and that all the time. That’s one.
Two, I don’t have, like, sort of inflammation nagging injuries. I used to have Achilles and shoulder and this and that, lower back and this and that, all the time. I don’t have those at all.
And then anecdotally, I feel that I recover much better, so those are the things that…It appears to me that have significantly improved when I got off the super high-carbohydrate, low fat diet, and then just overall feeling is like, you know, I’m not thinking about really food much at all. I’m not obsessed about always trying to eat ten percent less than I wanted, so I can focus on life rather than, “Oh, I need to be on this athlete diet which sucks all the time.”
Guy Lawrence: I know, we now a few, I mean, you know, a good endurance athlete as well, and they get ravenous, like, you know, they’d eat a loaf of banana bread in seconds, you know, and then they come out and it’s like, “Wow. That can’t be helpful.”
Stuart Cooke: So, we’ve touched a little bit on food, I’m interested to know your thoughts on sports drinks.
Sami Inkinen: Sports drinks?
Stuart Cooke: Sports drinks, yeah. So I guess, what did you drink while you were on the row and perhaps, historically, what did you used to drink when you were training as to what you might drink now?
Sami Inkinen: Yeah. So our sports drink of choice on the boat was water which was made out of ocean water with our desalinator, so we, you know, carrying the amount of water that you need for two months when you are sweating, rowing eighteen hours a day, obviously, which people used to do, the few crazy individuals who did this before, solar panels and desalinators, the rowing boats were gigantic because they had to carry all their water through the whole thing.
Guy Lawrence: All their water. Yeah.
Sami Inkinen: So, we were drinking ocean water, which was desalinated, no sodium, and we had zero electrolyte solutions whatsoever on the boat which probably could be surprising to people. So our sports electrolyte solution of choice was table salt.
Guy Lawrence: Plain old table salt.
Sami Inkinen: Yeah. We had table salt that had, you know, added potassium, but you know, it’s a grocery store product that you buy. That was the only thing that we had. We also had a magnesium tablets, but the only reason we had that was because all the beef that, and the meat, that we ate was dehydrated and it was treated in a way that it had lower amounts of magnesium that you would otherwise find, so we had that just in case that we wouldn’t have muscle cramps, but that’s all.
And, like I said, we had no aid station, we had no sports stores, so we were absolutely confident that the real whole foods based diet, regardless of our eighteen hours of exercise a day, is completely efficient, so I guess long story short to answer your question, we were able to exercise eighteen hours a day with zero sports drinks and eighteen hours a day, I burn about the same amount of calories as running two marathons each day for 45 days non-stop.
Guy Lawrence: That’s amazing, man.
Sami Inkinen: That doesn’t make it science, but it’s not a very good headline for a sports drink marketer.
Guy Lawrence: Do you ever get people just going, “Oh, that’s rubbish, “or disbelief or…what’s the reaction being… for you achieving this in the sports fraternity especially, you know? Like, because it’s so against everything we’ve told.
Sami Inkinen: I don’t know. I don’t really care. I mean, I let others judge and form their opinions and, if somebody doesn’t believe in what we did or that might be the right way to eat or drink or hydrate yourself then that’s their choice. Yeah, but your question of what do I have now, so if I go to a four or five-hour bike ride, I just have water in my bottle, but I usually try to make sure that I have, like, lots of salt before. I might throw in some table salt into my water bottles in my bike, and then, once I finish, I have extra salt to swallow.
So you certainly need the sodium, but I’m just conscious of that if I do something that is more than two hours and it’s hot and I know that I’m going to be sweating, yeah, I kind of buffer a little bit, but I don’t run out of sodium.
Guy Lawrence: Amazing. And just one question that I really wanted to touch on while we’ve got you on the show, Sami, is just for the listeners out there regarding your training, could you share with us now even when you’re leading up to an event or something what a typical training day and a typical training week would look like? The amount of volume you would do in that?
Sami Inkinen: Yeah. Well, it obviously depends on what I’m preparing for, but looking at the last five, even ten years of my training log, it’s… overall volume is the same, the content just changes, but weekdays, I usually work out between 50 and 90 minutes per day. You know, maybe an average of an hour a day, and then the weekend, either for training or social reasons, I do a longer, usually it’s a bike ride that’s anywhere between three and five hours, more often three to four hours, so if you do the math, I mean the second day might be another one or two-hour bike ride or run or something, but you know I end up training about ten hours a week, week in, week out, and you know, I love exercising so that’s one of the reasons.
It’s my way of, like, clearing my mind, and if I’m training for an event it’s much more focused, so there’s more high-intensity and that’s sort of thing, but the hours I’d say… eight to eleven hours a week. It’s difficult to find a week that’s out of those parameters for less than eleven hours, and then you know, I might sometimes more strength-training, sometimes less, but that’s kind of the setup.
So when I say one-hour day, so it could be a recovery workout where I go and ride about a bike for 50 minutes. Super easy, so that’s almost like doing nothing for me, but it counts as a one-hour workout, so another one-hour workout might be ten times one-minute all out, warm out, cool down, so once again it’s one hour, so it’s again, it’s an hour, but you know, it really depends on what I do there, but I’m so used to exercise that I kind of end up spending the one hour every morning just to get out there and do something and, yeah, but what you do within an hour makes a huge difference.
Guy Lawrence: Oh, yeah.
Stuart Cooke: It does, it does. One question as well, Sami, that we ask everybody, and I know we’ve got thousands of people that would love to know, a typical daily diet for you. What have you eaten today?
Sami Inkinen: What have I had today? Probably the most dangerous, no question about, answer, because everyone always asks, “So what do you eat exactly?” I always try to avoid going into details, because then people either want to copy, they’ll want to rip it apart, so I’ve always tried to avoid, like, posting somewhere, like, “Here’s exactly what I eat.” Not because there’s anything scandalous or anything, but, again, people are looking for this, like…
Guy Lawrence: Magic fix?
Sami Inkinen: …sound bite, like one size fits all, but typically I eat, before workout, I probably have, like four or five hundred calories of fat and, practically speaking, that’s usually coconut butter or coconut oil in a tea or coffee or butter so that was the case this morning as well, so, I mean, I don’t count the calories, but just to give you a sense of, like…
Guy Lawrence: Guestimate, yeah.
Sami Inkinen: You know, a crapload of fat with a drink, and you know it’s pretty fast to digest and it doesn’t feel like it’s in your stomach if you go and work out, so that’s… Then right after workout, I usually have a little bit of a protein, so this could be three to five eggs, fried with top fat again, butter usually, in a pan, depending how busy I am. My lunch is usually a salad, so it looks like it’s lots of salad, but it’s lots of greens and then with a little bit of protein, so that could be a salmon or ground beef and then a lot of olive oil or butter or some sort of mayo.
Snacks oftentimes it’s some sort of meat or sausage or almonds or macadamia nuts and then dinner is even a, you know, a bowl that you would usually feed a horse from. That kind of size full of greens that I may sauté in a pan with a bunch of butter or just like put in, like, it’s gigantic and then again with some kind of protein. It could be shrimps or fish or grass with beef or more butter. I usually drink water, but I might have almond milk, just for the heck of it, maybe some frozen berries after that, like blueberries or something like that. Nothing too scientific.
Stuart Cooke: Sounds delicious.
Guy Lawrence: That’s awesome. Mate, we’ve got one more question that we always ask everyone on the podcast as well and it can be related to anything, but what’s the best piece of advice you’ve ever been given?
Sami Inkinen: That someone has given to me?
Guy Lawrence: Yeah.
Sami Inkinen: Oh… happy wife, happy life. It sounds like a cliché, but once you’ve been married for a few years you realize that it’s so true.
Stuart Cooke: Yeah.
Guy Lawrence: That’s a great answer.
Stuart Cooke: I hear where you’re coming from, Sami, with that one.
Guy Lawrence: Just to wrap it up, what does the future hold for Sami Inkinen? Any more challenges ahead or anything in the pipeline?
Sami Inkinen: Well I’m working very hard on my MacBook Air, just kind of on the technology side of things, but athletically I’m doing the eight-day mountain biking stage race in South Africa in March called Cape Epic, so it’s, you know, five to seven hours on the bike each day for eight days. So that’s coming up in less than two months, so two months’ time. Excited about that, so that’s my athletic in the horizon, so I’d better get myself on the bike.
Stuart Cooke: My word, I’ve been a mountain biker all my life, I would shudder at the thought of undertaking something like that, so I would… We’ll keep an eye on that one, for sure.
Guy Lawrence: Definitely! And for them listening to this, Sami, if they want to, you know, track your progress or follow you, do you have a website or a blog they can check out at all or a URL?
Sami Inkinen: Yeah, well maybe a couple of things, the row, if you’re interested in learning more about the row, we have a website called Fat Chance Row, fatchancerow.org, so you can go there and read a little bit about the background and we raised money for a non-profit and we are still doing that, so if you want to support, none of the money comes to us, it goes directly to the non-profit. So that’s one, and then, if you want to follow me on Twitter, one way to follow what I might be up to, is just my first name, last name on Twitter, so S, A, M, I, I,N, K, I, N, E, N, Sami Inkinen on Twitter, and you know I sometimes blog on my website, but it’s not too frequent so…
Guy Lawrence: No worries. We’ll put the appropriate links to that on the show anyway and help spread the word. Thanks, Sami, thanks so much for coming on the show. That was awesome and I have no doubt everyone is going to get a lot out of that today.
Stuart Cooke: I think so, very, very inspiring. Really appreciate the time, Sami.
Sami Inkinen: Yeah. My pleasure, so thanks so much, guys.
Jess: I don’t know about you, but I’ve got to have my chocolate fix when it hits. And pronto! The longer I deny the craving, the more I tend to gobble down more than what’s good for me. I’m no chocoholic really; but when the cacao fever bites, it grabs a hold and never lets go.
Now, I’m watching my weight (aren’t we all?) and my chocolate manic episodes could waylay any carefully laid diet plans. Or does it have to? I’ve found a way to work around my sudden cravings so that chocolate need not be a diet evil. My secret? Dark chocolate.
It’s a Superfood
Did you know that dark chocolate is regarded as a superfood? It is antioxidant-rich. In fact, pure dark chocolate may have more free radical fighters than red wine. Dark chocolate is made by adding sugar and fat to the cacao beans. No milk. The bitter taste is not for everyone; but if you develop a taste for dark chocolate, you may enjoy a piece of heaven while eating healthy.
But why zero in on dark chocolate? Isn’t milk chocolate equally great? Well, it seems milk chocolate is far from being as nutritionally dense as dark chocolate. The nutrients lie in the cacao seeds which make up a larger percentage of dark chocolate than it does in the milk variety. Not all dark chocolate, however, are made equal. When we think of chocolate, we picture a scrumptious bar of the good stuff. The dark chocolate I’m referring to (well the healthiest forms that is), doesn’t point to dark chocolate candies or bars, typically made from roasted cacao seeds. These chocolate bars have a higher quantity of sugar and fats in them which make them less preferable to raw chocolate or cacao powder.
Raw chocolate comes from unroasted cacao seeds; cacao powder is produced from ground cacao seeds. These are the kinds I have in mind as healthy chocolate eats.
It’s Anti-Inflammatory and Cardiovascular Protective
Our gut flora seems to love chocolate as much as we do. Bifidobacterium and lactic acid bacteria feast on dark chocolate by breaking down its components to produce anti-inflammatory compounds that protect the cardiovascular system from suffering diseases due to inflammation. Dark chocolate has also been found to act as a vasodilator. Being so, it helps dilate blood vessels, the action of which consequently lowers blood pressure. Milk and white chocolates aren’t known to do such thing. Small amounts of dark chocolate have been known to be a sort of blood thinner, too. Acting somewhat like aspirin, chocolate can reduce blood clots by tamping down incidences of platelet clumping. By this action, chocolate decreases the risk of heart attacks.
Eating Chocolate Without the Guilt
Knowing all these health benefits plus the self-discipline for moderate indulgence affords me that 100% guilt-free feeling for getting my chocolate fix.
Now, how to take it? For me, dark chocolate is best taken as raw chocolate or cacao powder. So you can savour every chocolate moment, let me share some luscious ideas that incorporate dark chocolate’s best forms:
Add raw cacao nibs in your muesli or protein bars. Aside from the protein and calcium, you get added magnesium, manganese, iron and Vitamin B2 from cacao nibs. You can also include raw cacao nibs in trail mixes and oatmeal bars or cookies.
Make a hot chocolate drink from cacao powder. Sweeten with raw honey and your choice of milk.
Chocolate dipped banana popsies are easy to make. Kids will love you for these. Divide your bananas into two and stick in your popsicle sticks. Melt dark chocolate and dip your bananas popsicles in it. Yum! Top with shredded coconut or nuts if you wish then stick these in the freezer. These frozen delights make for a great, healthy dessert.
If you want more yummy treats, you can also try this delicious homemade healthy nut fudge.
And there you have it…as long as you walk the line of moderation, you can have chocolate sans the regret. Besides, we’ve got to enjoy and live a little, too. :-)
Jess Lorek is an architect, a wedding photographer, health enthusiast and blogger. Having experienced the adverse effects of taking strong antibiotics to treat her digestive problem, she was inspired to write about proper nutrition and personal wellness to share with others the importance of keeping the mind and body fit, active and healthy. Read more of Jess’s posts here or connect with Jess here.
WATCH the full interview below or LISTEN to the full episode on your iPhone HERE.
Guy: Whether you are an elite athlete, weekend warrior or even a coach potato, there’s much wisdom to be had here when it comes to fuelling your body daily for optimum performance. With so much conflicting advice out there when it comes to nutrition, who better person to ask than someone who walks their talk. Elite CrossFit athlete, Ruth Anderson Horrell shares her insights around nutrition daily and also during competition time. No matter what your goals are, it’s certainly worth a few minutes of your time… Enjoy.
“Never say, ‘can’t’… The word just makes me cringe and it is such a negative thought to ever think that you can’t do something. You may not be able to yet, or whatever it is, but if you decide you can’t, it’s like you’re already there.”― Ruth Anderson Horrell, Elite Crossfit Athlete
Ruth Anderson Horrell is a New Zealand representative CrossFit Athlete. She has represented the Australasia region at the World Reebok CrossFit Games in 2011, 2012 and 2013! Ruth competes for NZ as an Olympic Weightlifter. In 2012 she competed at the Oceania and Trans Tasman Champs. Ruth is a successful co-owner and coach at CrossFit Wild South and works as a Locum small animal veterinarian when she has time :)Currently she is training towards being Australia’s best female CrossFit athlete. She trains in Los Angeles under the instruction of Dusty Hyland for parts of the year.
Ruth Anderson Horrell Full Interview:
In This Episode:
How she walks the fine-line between optimum training and overtraining
Her recovery strategies
Her own exercise routines
What CrossFit Regional Games looked like 8 years ago!
The advice she would give her 20 year old self when starting CrossFit
Guy:Hey this Guy Lawrence from 180 Nutrition, and welcome to today’s health session. You’ll have to forgive me, it’s nearly 40 degrees Celsius in this room; it is hot. That’s okay, lets push on with the intro. Today’s guest is Ruth Anderson Horrel. She is an incredible athlete, as far as I’m concerned. She’s a Crossfit athlete, if you’re not familiar with her, and she’s been to the Crossfit world games three times. I can assure you now, that is a hell of an achievement. She has a wealth of experience when it comes to exercise, nutrition, and recovery, and I think the one intention was today, whether you’re into Crossfit or not, we really wanted to tap into Ruth’s experience, and wisdom, and hopefully get a few gems across to pick up for everyone, ’cause I think there’s certainly a theme that’s coming across in the podcast, and the way people approach their diet, whether they’re at the elite end of athleticism, or not.
Whether you just move daily and just trying to drop a bit of weight, there’s always some fantastic lessons to be learned from some of the best people that we can get hold of, that’s for sure. The other thing I’d encourage to do as well, is actually follow Ruth on Instagram, and then you’ll start to see what I mean by what her athletic abilities are, and what she is capable of.
Now, I haven’t asked for a review for a while, but I will. We had a fantastic review on iTunes come in the other day. I always ask for them because they obviously help with the rankings, but other people read them as well, and it’ll encourage them to listen to the podcast, so if you’re getting great befits from listening to my podcast every week when we push them out, then it takes two minutes if you could leave a review. The one we had just the other day says, “my favorite podcast by far,” with 5 stars, that was very generous, by [chinlo 00:01:47]. “Thank you, Guy and Stu for hours of learning. My favorite thing to do is listen to your podcast while going for a nice, long walk. I’ve listened to most of them twice or more. I never tire of your fantastic hosting, A-grade guests, [00:02:00] and the wonderful insights your podcasts bring.” I thought that was absolutely wonderful, so thank you for that, and hence why I gave you a shout out.
We read them all. Tell us how you listen to our podcast. I’d be fascinated to hear because we’re in, I think over 50 countries now, getting downloaded anyway, which is really cool. All right. I’m going to stop blabbering. Let’s go over to Ruth Anderson Horrel. Enjoy.
Hi, this is Guy Lawrence. I’m joined with Stuart [Cooke 00:02:27]. Hi, Stu.
Guy:Good to see you. You’re looking well, mate.
Guy:Our lovely guest today is Ruth Anderson Horrel. Welcome, Ruth.
Guy:I just realized, did I pronounce your last name correct?
Ruth:Yeah, that’s good. Yeah.
Guy:Okay. I always get confused slightly on that. You’re not the first guest, either. I have no doubt they’ll be two parties listening in on this podcast today. That’s going to be one that’s going to know [inaudible 00:02:55] is, and who you are and Crossfit fanatics, and then I think a big portion of our listeners, as well. They will have heard of Crossfit, but are not going to have any idea. I think hopefully we can, between us all, please both parties today. That’s our intention, anyway, and tap into some of your experience over the years, which we’re excited about.
Just to start and get the ball rolling, as always on our podcasts, can you just mind sharing a little bit about what you do, including Crossfit and outside of Crossfit as well? I know there’s a lot more to you than just going to Crossfit every day and training your heart out, really, isn’t it?
Ruth:Yeah, yeah. Well, that’s a big part of it. It’s a pretty big goal for the last few years has been competing at the Crossfit games and doing well there. In the meantime, on the Crossfit journey, I ended up opening a Crossfit gym about 5 years ago also. That’s been steadily growing and keeping us busy. That’s been a whole new experience for me, just learning how to run [00:04:00] that business. I also run a website, ruthless.co.nz, where we sell Crossfit equipment and accessories and things. That’s normally a few hours of my day, as well. Then I’m a small animal veterinarian and I’ve been doing that for 2 days a week for the last … I’ve been fairly part time, actually with it, probably for the last 3-4 years, so that I can focus on my training. Yeah.
Guy:Many balls in the air.
Guy:Can you share with the listeners where you are, as well? It’s a part of the world that I really want to go to.
Ruth:Yeah, yeah. It would be a bit of a temperature drop for you guys. I’m in Invercargill, which is right on the south coast of the South Island in New Zealand. We were the southern-most affiliate. I haven’t actually done a check lately, but we’re pretty south as far as Crossfit gyms and population, generally, I guess.
Guy:Yeah, yeah, yeah. What’s the weather like there now. Is it all right? Not too cold?
Ruth:Well yeah, it’s our summer, but we’re sitting early 20s today. At most over the summer, we’ll hit 30 degrees probably only a few times. It’s not a huge variation.
Stu:Comfortable. That’s what I like, cool and comfortable, doesn’t keep you awake at nights like last night.
Ruth:No, definitely not. No, no. No trouble sleeping. The room’s always fairly cool.
Stu:Good. Good on you. For our audience that are not Crossfit savvy, and for anybody else who really doesn’t entirely understand what Crossfit is, I wondered if you could just explain? Give us your elevator pitch. What is Crossfit?
Ruth:As Greg Glassman always says, [00:06:00] “I’ll show you. Come and have a go.”
Guy:I’ve never been there, but you’ve explained it.
Ruth:It is a really tough question. It’s actually funny. We were sitting around at the Queenstown Crossfit Tour and there was a bunch of all these elite athletes at a table. The waiter came around and said, “So what is Crossfit?” Everyone looked at each other. It was like, “Who’s going to answer it?” You’ve got people that have literally based their life around it and still have trouble explaining well how it works.
It’s a strengthening conditioning program. It’s constantly varied, so people that train Crossfit style, every day they go into the gym, they’ll be able to try new things that there will be either a variation of movement, variation of weights, variation of complexity, and a variation of time that they’re going to work out. A huge range of energy systems get used because it scopes literally from workouts that can take seconds to workouts that can take probably around an hour or so. There’s a few that go a bit longer.
For me, it’s a sport. For most people, it’s a way of just maintaining health and fitness. For me, it’s become a sport and it creates a slightly different level, I guess, a different level of complexity in terms of movements and weights and everything else.
Ruth:It’s different. The movements are very much preparing people for everyday life. That’s probably the thing I love most about it. I’m training an older lady at the moment who’s preparing to walk one of the big, there’s [00:08:00] lots of beautiful walks in New Zealand, and she’s 65 and she’s preparing to walk a trek that’s about 60 kilometers with a pick. We know that we can get her ready for that.
Guy:What is the diversity of people that you train, then? I think with Crossfit, if you’re on the outside looking in, it’s very easy to say, “Oh, that’s an elitist thing,” because the guys are generally pro videos, the guys that are really good at it. You don’t see the other side of it.
Ruth:Yeah, for sure. In our gym, the oldest person is actually my dad and he’s about to turn 70, but there would be no reason we couldn’t have older people. That’s just as old as we currently go. In terms of the youngest, well, we’ve got Crossfit kids and teens at our gym, so those kids are learning body weight movements and things from age 6. There’s a pretty huge range there, and then of course you get that huge range in how much sport people have previously done and also just what they do in their everyday life. We have people that have relatively sedentary jobs and in our box we also have a lot of people that are laborers or mechanics, builders, gardeners, that do a lot of physical work. It’s important for them to either reverse some of those effects of some of the quite repetitive movements that they’re doing and address some of the mobility problems and things that may come from that, and also just so they can be stronger and reduce the chance of getting injured while they’re lifting heavy objects and things they do at work.
Guy:Yeah. I’d imagine you’ve seen quite a few transformations all the time, as well, with people coming in [00:10:00] and following the protocol all the way through and seeing how that impacts their lives.
Ruth:Yeah. It’s really cool when people that they haven’t done a lot of exercise before, they’re the most scared. They’re the most apprehensive at walking in the door, but in many ways, they’re the most exciting people to train because you’ve got a little bit of a blank canvas and you know you can really make a difference by coaching these people in movement and having a better way of life.
Guy:I’d just say anyone listening to this who hasn’t tried Crossfit, they should put it on their bucket list and at least walk into a box and try it once and see what all the fuss is about. I recommend you.
Ruth:Yeah, absolutely. I think …
Stu:I’m thinking about just common issues, Ruth, as well. If I’m new to Crossfit, I’m going in, what do you typically see from people that walk into your box, because we’ve experienced it ourselves, Guy and myself, and we were voracious when we started. We probably hit it a little bit too hard, personally. What are commonalities that you see with the newbies?
Ruth:Yeah, I guess that wanting to have the more advanced movements before having the basic elements.
Ruth:That’s cool. You’ve got to have a goal and a dream. I know when I first discovered Crossfit, there was much less on the internet about it than there is now, but I remember seeing videos of people doing … Girls were the biggest thing, not guys, of seeing women do things like muscle ups and lift weights over their heads and things like that. That was what inspired me to get started with it. I didn’t have a box to walk in the door of, but [00:12:00] that’s what inspired me to get started. You know that people need to have those dreams, but just not paying attention to the basic movements first before, “But can I get up and just hit it a go? I just want to jump in those rings and I just want to do this and that and swing around.” They’re just not quite grasping some of the complexity and the amount of elements that needs to be tied in.
That’s just the learning process. A lot of that is our job as coaches, to help people see, “Well, okay. Well, there’s some deficiencies here and here, and if we work on those parts, then we’re going to get this mastered.” Then I guess just not paying any attention to their own recovery or mobility. I’d probably put those 2 together. Just trying to get in the gym right when class starts and get straight into the workout and just not paying any attention to some of the things that they need to do to get their body well-prepped. We coach people into generally trying to come 15-20 minutes before class. We still run a warm-up, but we want people to work on their own specific things that they need to address.
I know for myself, I took way too long to start addressing my problems with my thoracic mobility, and basically because I just didn’t know any better and I didn’t have anyone to tell me any more than that. It ended up that I ended up having an injury when I was competing. I had slipped a disc at T-5, which is quite an unusual injury. That forced me to address it, but that’s neither something that you would want to happen to an athlete that’s coming into, for a strengthening conditioning program. They need to be aware of where those deficiencies are [00:14:00] and what they need to do to resolve them.
Stu:Great. One of the take homes for me, from being a Crossfitter for a couple of years, was just the importance of my mobility and flexibility. That’s something that I do every day as well now. Just the realization that we really do need to get moving and stretch these muscles and open up the joints … Every day from sitting at a desk, I go over and I’ll go into a squat and just sit there for 5 minutes, roll my shoulders and just get, open myself up and just try and get in a few positions that ordinarily, most people would just never even conceive of wanting to try. It makes me feel so much more alive and open. Great lessons in there.
Ruth:I think range of motion has a huge impact just on our quality of life and when you see older people that just haven’t been able to maintain activity, just how quickly range of motion gets lost, and then strength goes with it. Yeah, that’s definitely … I’m still learning about range of motion and how things can be improved, really.
Guy:How long have you been involved in Crossfit, just out of curiosity, Ruth?
Ruth:I think about 8-1/2 years.
Guy:Right, and you’ve been in Invercargill that whole time? What made me think, is because you opened a box there 5 years ago. What were you doing before the box came?
Ruth:Yeah, we just started out. My brother-in-law was living down here at the time and he had been living in Melbourne. Someone had just showed it to him. I’m not even sure if he’d done a workout with these people. Some people just showed him the Crossfit.com website and he came back. He was taking me through some personal training. We were just doing some strengthening so I could [00:16:00] compete at a triathlon that I wanted to do. Yeah, we just decided to start following some workouts on Crossfit.com and things got wild pretty quickly. Within 4 months, I went out to the first-ever regionals, which was in …
Ruth:Yeah. Yeah. Is that eight years?
Guy:It’d be a while back, because I had a friend that competed in it.
Guy:Long time ago.
Ruth:Yeah, I went out to CFX there and that was just when you could roll up to regionals.
Ruth:[crosstalk 00:16:57] since you had no idea what. We didn’t even really know what all the movements of Crossfit were at that stage. I was like, “Oh, okay. Clean and jerk. All right.” The judge is out back with each person, showing them all the movements that they’re going to need to do, a bit like a level 1.
Stu:That’s a radical change from any training that you would have been doing at the time, as a triathlete, as well, to then suddenly go into these wild and wacky Olympic lifts and technical movements. Wow. How did that work out?
Ruth:I did miss one of the workouts at the competition because I couldn’t do a ring dip, but I think I had captain pull ups by then, had no idea what a butterfly pull up was at that stage. We actually had a sand dune run, so I did really well on that and I think there was another workout I did quite well in. It was okay, but I know I did miss on 1 of the workouts, not being able to do a ring dip. I just couldn’t believe that there were girls there that could do ring dips. I was like, “Oh, my goodness.” The rings was totally, was not even something that I had, wasn’t a piece of equipment that we even had. We were playing. We didn’t even have a kettlebell, actually. We were swinging a dumbbell.
Ruth:We did okay, probably as you would expect, but it really was an inspiring moment for me to realize the level that some of the athletes were at and that in some ways, I could see that I could be there.
Guy:That’s amazing, because Crossfit’s come such a long way. Like, when you look at the caliber of athlete today that you compete against, if anyone seemed again to walk into a regional games, it’s well and gone in Australia. Go and check it out for an hour. It’s phenomenal, the standard of athlete today. How many were competing at the time back then? Was it …
Ruth:I’m going to say there might have been about 30-40 women, and probably the same for the men.
Ruth:Yeah, so I imagine it was just advertised on the Crossfit.com website. Just clicked the link and registered, and all the sudden, I flew to Sydney and had a go.
Ruth:I’ve been really fortunate, to be able to grow with the sport, I guess.
Guy:You have, yeah, fully. Absolutely. Move on to the next question, when you’ve talked, because we’re still on the topic of training, how do you, I’m always curious to ask athletes this, walk the fine line between optimum training and over-training?
Ruth:Yeah. I’ve definitely crossed the line before, so I know what that feels like. I’ve had to be aware of how to modify. I had quite a big hand surgery this time last year and I have had a few injuries along the way, so I’ve had to be aware of how to be patient with those and modify things as needed. I know my body. Generally, if I’m over-doing [00:20:00] it, I generally wake up very early in the morning. I never have too much trouble getting to sleep, but I have a little bit of trouble staying asleep. That’s normally the warning sign for me, if I’m not able to maintain my regular sleep pattern. There’s normally something amiss, because generally that won’t happen. As soon as something like that, if I become aware of that, then I’ll normally start throwing in some more rest days, beyond what my regular rest days are.
Ruth:I guess it’s a difficult thing. I feel like you probably need to cross the line to know exactly where it is, in some ways. You probably need to make a couple of errors to work it out.
Guy:Along the way, you learn from it. Yeah. You intuitively get in-tuned in. Maybe you should explain to everyone listening to this, as well, what a typical day of training might look like for you. We know coming into the season of Crossfit … You’ll be competing for the regionals, Auckland regionals this year, Ruth?
Guy:Yeah. Some of the listeners might not know, you picked up an injury last year leading into the, was it the open or the regionals itself?
Ruth:Yeah, yeah, we were about 3 weeks out from the start of the open and my tendon on my thumb snapped. It was a little bit of, “Maybe I just don’t have the surgery and have a floppy thumb,” and then I decided I needed to get it done. That was a tricky decision because I’d obviously worked my butt off to come back and give it to Carson and go back to the Crossfit games and have a good shot. I felt like everything was falling well into place, so it was one of those stumbling blocks.
Guy:[00:22:00] Yeah, but a year comes around quickly. Here it is again, right?
Ruth:Yeah, yeah. Sorry, what was your question again?
Guy:We were talking about the fine line of over-training and recovery.
Guy:Now we get into the season, just to give listeners an idea, what would your typical training day or week look like?
Ruth:At the moment, I’m generally doing 3 days on, 1 off. That varies a little bit throughout the year, but that’s currently what I’m sticking with. Today, for example, I’ve been in the gym and I’ve done a couple of hours of gymnastics training, working position, a very small amount of what I would consider conditioning, but for the most part, just working position and some of the movements that I find more challenging. I quite like to start my day with more technical elements like that, but I have a little bit of variation. Sometimes I will lift in the morning. Generally, I’ll try and get in at least an hour. It will depend on my coaching schedule, but at least an hour, possibly 2 before lunch and then in the afternoon, I will generally start an afternoon session with a good 90 minutes or so of lifting and then I’ll have a little break and then I’ll start having my conditioning.
[inaudible 00:23:25], so what people would commonly get if they go in for a class, and then I often end a session with some interval-style training. Yeah, that’s about it. It’s a bit broken up into little blocks, 60-90 minutes at a time, and give myself a bit of a break. The break might include getting in a personal training session with someone or getting some of my other business work done and then coming back to [00:24:00] training. I find it pretty hard to just hit a 3-hour block or something, of training. There has been times I’ve had to do it because of my schedule.
Guy:It’s a huge commitment, isn’t it?
Stu:3 days on, 1 day off, so that 1 day that is going to be really, really important for you to rest and recover. I’m interested in the strategies. Are there any? What does a Crossfit champ do on the recovery day to absolutely maximize that day for everything?
Ruth:I need to do a lot of mobility work, so I try and get in, it will be an hour, and I try and do more if I can. Some of that, for me, it needs to include a bit of activation-type work as well, just to get my shoulders moving as best as they can and glute activation and making sure my hips are as mobile as possible. For me, that’s been important. Number 1, I’ll be 32 this year. I guess in the life of Crossfit athletes, it’s creeping up there at the end of staying at world-level competition. It’s just something I just have to make sure I’m really on top of the mobility side.
I used to do a bit more of things like having a jog, like doing a long run in the bush and things like that. I don’t do that every … I consider that more of a workout now. I try and have my rest days as being a bit more rest days. It will depend on my state of mind, I guess, as to whether I want to throw in some skill work at the same time, as well. If there’s something that is just technically challenging and not going to be over-fatiguing, [00:26:00] I might do that, as well. If I just feel like I’ve been at the gym so much over those last few days and would prefer to have a break, then I won’t.
Guy:How many hours sleep do you get a night, Ruth, normally?
Ruth:My target’s 9.
Guy:There you are. Okay. Yeah. A good night’s sleep, right? I like it.
Ruth:Yeah, yeah. I probably hit 8 most of the time and try to get another 30 minutes in the afternoon. I love getting an afternoon nap. It just makes training in the afternoon go better and just feel so good. That’s my favorite thing, but just, life doesn’t always allow it.
Stu:That recovery day is wildly different to anything that I thought you were going to say. I imagined that you were going to say, “I’m going to sleep in, have a coffee, go down to the local video store, get my favorite movie, sit back on the lounge with my dog, and just veg out.” I didn’t expect to hear that …
Ruth:I wish. I wish, but no, I’ve got to run the businesses and do all those other things, so I probably have a bit more catch-up and try to get on top of the world as much as I can, emails and all that kind of stuff, have a real tidy-up so that it allows me more time on the training days.
Ruth:Yeah, yeah. I don’t … I’m not big on lying around too much. I like to get out of the house, mow my lawns, and I like to keep moving. Yeah. As you see, get in squat position and stuff while I’m weeding my garden.
Stu:I’ll write you a recovery program, Ruth, and see how that goes down for you: lots of movies and stuff like that. Guy touched on sleep there, as well, which obviously is critical for everybody, even more critical when you’re an elite athlete. Have you got any tips or tricks that have worked for you? Do you do anything in particular to get that solid sleep working for you?
Ruth:[00:28:00] Yeah. I don’t like bright light. I know I’ve stayed at some other people’s homes and I’ve found if their living rooms and things are really lit up, I find that quite buzzy. I just think they interfere.
Ruth:I try not to spend too much time watching TV or anything late at night. My room is really dark. I live right at the end of the street and there’s no street lights that affect my room. I’ve got proper blackout curtains and things. I typically don’t have any trouble. It’s cool, I should mention, but that’s just, that’s without air conditioning. It’s just the temperature is cool.
Stu:I could have done with that last night.
Ruth:It’s pretty good. I always take magnesium in the night time, and the amount will depend on if I’ve had a massive training day or have some with my dinner and some again just before I go to bed.
Stu:Any particular type of magnesium that works for you?
Ruth:I think it’s called diglycinate?
Ruth:Yeah. Is that right? It’s a powder drink that I make up. I find that fantastic.
Stu:Right. Got it.
Ruth:I just notice it, if I’ve missed it for a few days. I just feel like I’m missing it. It’s been a supplement I’ve taken for a long time.
Guy:I’m interested, as well. You’re going to be pretty switched on with the nutrition. I know we’re going to get into that topic a bit later, but in terms of recovery, have you ever deviated from the way you eat, and how did that go on and affected your recovery? Have there been any kind of correlations that you’ve seen at that end?
Ruth:Yeah. I’ve had things like I’ve trained, a workout’s taken way longer than I expected. [00:30:00] I’ve literally got 10 minutes and I need to run a class, so I’m having a shower and then starting class. I totally skip having any post-workout nutrition. I’ve generally been more sore for that the next day.
Ruth:I know that I need to get some carbohydrate and protein in after I train, and it does seem to be quite a difference if I haven’t got it in within 30 minutes of training. The next day’s always going to be tougher. Definitely just, life’s got in the way and I haven’t done things as I would have liked. I’ve known the difference for that.
Guy:Yeah, yeah, yeah. No, fantastic. Excellent. Now, do you have … I’m assuming you have coaches, as well, guiding you to the games. I’ve also noticed that you’ve gone to America for the last few times that you’ve competed prior to the games, as well.
Guy:Why do you go to America, first of all? Yeah, beforehand.
Ruth:In our town, there wasn’t Crossfit. My first introduction to some high-class, quality coaches was when I met Dusty Holland at the gymnastics [cert 00:31:19] at the [Schwartz 00:31:23] Gym in Melbourne, about 4 years ago, I think. Met him and we became really good friends and I traveled out to him. I think I’ve had 6 trips out now to the states to spend good blocks of time with him. They also gave me an opportunity to train with some amazing athletes like [Sam Bricks 00:31:48] and Lindsay [Vellanzuella 00:31:51], [Tina Lee Brixton 00:31:52], some really, really amazing athletes out there. Initially, my gymnastics was my largest weakness [00:32:00] in my range of movements, so it seems like the perfect match. Dusty’s continued to program for me for a number of years now. We don’t chat as much as we would like to at the moment because we’re both really busy people, but he definitely helps guide me to making sure I’m working on some of the new movements that are coming into the sport and just continuing to develop my virtuosity in the more basic elements, as well.
I’ve also had a weightlifting coach here in Invercargill for a number of years, which has been fantastic, Joe [Stinsy 00:32:43]. He’s actually one of the New Zealand coaches now, as well. We traveled to Papua New Guinea and competed at the Oceaneas last year, did there as well.
Guy:Yeah, because I was going to ask, it requires so much discipline, what you’re doing leading up into the open and competing, so do you have a coach at every training session with you, or is a lot of it self disciplined, that you’re just literally just turning up and training, because it’s hard to ask. Some people, it’s hard to do a bit of exercising in a day, just to motivate themselves, let alone at that end.
Ruth:Yeah, yeah. I have some days where it is totally no one else at the gym, so they’re probably the more challenging days. I find even just having someone else there, whoever it might be, is just useful. In recent months, I’ve actually been grabbing some of the guys and saying, “Hey, I’ve got to do these 6Ks or row sprints. Do you want to join me on it,” things like that and just fun.
Guy:Do you get any takers?
Ruth:Yeah, I do. Yeah. I choose things that I like, totally, and they will help. They’re like, “Yeah, yeah. Okay. Take you on at that.” I’ve also had a bit of [00:34:00] the athletes partnering up and taking me on at a workout. They’re doing it as a partner would, thing like that. We try and find ways, but for the most part, no, I don’t have a coach hanging with me in the gym each day. That definitely has its down sides, but some part of me likes being at the bottom of the earth and away from too much hype. Probably one of the harder things of training at Dog Town with Dusty was, cameras would be showing up every second day and different people wanting to take videos and pictures and just a lot more people, just a lot more going on.
In some ways, it gives me a little bit more focus. I do a lot of, what’s the word, visualizing, so even in my sessions this morning, which probably weren’t the type of things you would expect to see at a competition that were quite skill-based things, before the clock starts, I still am imagining I’m either on the games floor or I’m standing up there at regionals. I try and put myself in that mental space.
Stu:Do you use your visualization for stuff outside of Crossfit, as well, everyday life? I know that I always visualize the rock star car parking space when I’m out and about and I need to pull in somewhere, and 9 out of 10 times, I get it. It’s true.
Ruth:I have to think about that. I don’t know if I do as much.
Guy:You should try it. Stu recommends it. I do well at it because I’ve got a motorbike.
Ruth:I’m really good at parking anyway. No, I don’t know. I’ll have to think about that. I might subconsciously do it.
Stu:I reckon [00:36:00] that there’s merit in that stuff. I do, just all of that stuff. I’m just really into, “I’m thinking it, I’m seeing it, and I’m going to make it happen.
Guy:Yeah. It’s interesting what you said, Ruth. It made me think of a podcast I listen to with [Dorian Yates 00:36:18]. I don’t know if you’re familiar with Dorian Yates, but he was the bodybuilding world champion in the 90s. I think he won 7 titles and incredible. They used to call him The Shadow because he always used to stay out of the glitz and glamour of LA and the limelight. He had a little gym in Birmingham and nobody knew what he was up to. He said he used to use it to his advantage, so he would train, he would visualize going to all these great competitions where everyone else was seeing actually what they were doing and competing and judging themselves. He just stayed away from the whole thing and then would turn up when it was time for Mr. Universe and just blow them out of the water, you know?
Ruth:Sometimes, if you’re competing against another athlete and you’re actually, if you’re beating them by a lot, or say if you’re training with them and you’re beating them by a lot, you can think that you’re doing quite well and back off. Whereas if you’re visualizing someone that’s better than you or just beating you, then that’s, I see that as an advantage. I’m not going to lie. There’s definitely days when you’re all alone in the gym and you just think, “Gosh, this is a tough ask.”
Stu:It is tricky. I know that training on your own versus training with a crowd versus training with a crowd of elites, there is that impetus to absolutely excel and put on your best show. There are days when I go down and lift a few weights in the gym and I think, “Well, I’ve had enough. Nobody’s around. Nobody knows.”
Ruth:[00:38:00] I have probably ruined myself a little bit, training against some other athletes. I had a bit of a shoulder niggle, but I was still trying to do the workouts, because the other athletes were doing those, and they weren’t things I should have been doing, if I was just sticking to what was going to be good for me. I probably wouldn’t have done them. That’s probably one of the disadvantages, that you get a little bit hyped up in the moment and you want to do exactly what everyone else is doing, and that’s not always the right thing to do.
Stu:Yeah. Completely. Next time you’re in Sydney, you come train with me and I guarantee that won’t happen.
Ruth:I’d like to see that.
Stu:You’re wandering down the street in Invercargill and you bump into a 20-year-old version of yourself. Obviously, you’ve got 10 years of experience, all this wonderful knowledge that you’ve gleaned from everything that you’ve done. What advice would you give the 20-year-old version of yourself, if that person had just started Crossfit and wanted to be the best?
Ruth:This might just be the 20-year-old version of me, and not every other 20-year-old, but for me it would be spending more time mastering body weight movements with a fantastic coach that knows exactly how to do it, having a coach that was really well-versed in gymnastic movements. I think in gymnastics, there’s much more understanding, or in gymnastics coaching, there’s so much more understanding of the importance of getting correct range of motion. In my first year of Crossfit, I went down to the … We have a great gymnastics gym in this little [00:40:00] town. I went down there and this guy was … I wanted to do muscle ups and he was showing me how to walk across the parallel bars. I was just like, “Yeah, yeah, yeah. I can do that.” I would quickly do it to be like, “Yeah, I can do that. I want to do this,” and just not understanding just exactly the movements that my body needed to be doing to do those elements well and the importance of them.
Because I didn’t have those correct, one of the regionals I went to, it was 2010, I came back with a bad sprain in my shoulder, which was probably from doing muscle ups, which was probably from not moving correctly. For me, in the sport, it would definitely be mastering some of those elements and also playing. Do other sport, as well. I probably stopped doing other team sports and things by the time I was 20, I think, and I think playing some other sports is really good for you.
Stu:It’s solid advice, and it works for you, as well, Guy. I know that Guy has really embraced Zumba, and that’s 1 of those things. He’s quit good at table tennis, too.
Guy:Yeah, I mastered it. Mastered it.
Stu:Follow the advice, Guy. Follow the advice. We’re not getting any younger.
Guy:I actually had a profound question and then you’ve just taken this right out of my head.
Stu:My mum told me once that, if you forget it, it’s either it’s a lie, or it’s not worth asking.
Guy:It’s not worth it, yeah. Is Crossfit season on for you now, Ruth?
Ruth:Like, do I have an off-season?
Ruth:[00:42:00] I guess my off-season this year was 3 months in a cast, so yes. No, I do a little bit. My program’s a little bit period-ized, I guess. The conditioning goes right down. I do more strength-based and technical-based movement and then I bring it back up. That works quite well because it’s not nice to get out and run in the middle of winter here. It probably just gives me a little bit of a mental break from doing lots of high-intensity stuff. I have that little bit. I think probably after the Crossfit games this year, I would probably look to take 1-2 months off, but yeah. This last year was a bit of a … It was a little bit different.
Stu:All over the place.
Guy:Just out of curiosity, how long is it until the open starts? Is that far away?
Ruth:It starts February 28.
Guy:Okay. 4-5 weeks?
Stu:yeah, about 5 weeks away.
Stu:I’d really like to delve in a little bit now, Ruth, just on nutrition.
Stu:Again, a big part of who you are. Without it, I don’t think you’d be able to do half of what you do, if you’re not eating the right way. What right now does your typical daily diet look like?
Ruth:I describe my diet as paleo. I guess the things that would be different from what people would consider paleo is that I’m okay with a bit of rice and I use a bit of Greek yogurt or kefir. For the most part, there’s a lot of vegetables and a good amount [00:44:00] of, I’m a big fan of lamb. We have awesome lamb in this country and seafoods, so plenty of that. I also am pretty in charge of my macro nutrients. I actually had a really great mentor, Brad Stark, who’s at Stark Training, which is out in Orange County. I’ve been working with him for a couple of years and he has just made the world of difference to the way that my body performs. He’s helped me work out, just in brief, is that I prefer to have quite a lot of fats with some proteins for the first part of the day and then we really delve into more carbohydrates with the protein towards the end of the day. It’s a little bit more calculated than that, but that’s probably for the most part, how it works.
If I have too much carbohydrate in the morning, I tend to crash out. I don’t do very well with fruit at all, so I don’t tend to eat it. I have a little bit of berries in smoothies and that’s as far as my fruit intake goes. I’m just not a real big fruit eater. It just doesn’t do well for me. I would literally, if I hit some fruit and then an hour later did a workout, I would be, my head would be spinning and I would just have this real crashing thing going on. Yeah, we played around a bit with that.
Guy:Can I add to that?
Ruth:I love fresh vegetables.
Guy:Yeah. Just for our listeners, what carbs would you generally eat, and what carbs would you generally avoid?
Ruth:Yeah. My carbohydrate is mostly [00:46:00] rice or sweet potato.
Ruth:I have a little bit of white [inaudible 00:46:04] every now and then. I’m not too worried about that. I have worked out that gluten is horrible for me. I’ll occasionally have some gluten-free wraps and some other grain-based products that aren’t full of gluten. I’m okay with those, but I actually still, I never feel like it would get the same good muscle recovery that I get from having sweet potato post-workout. I’m okay with them for a treat, but I don’t treat them as great post-workout carb.
Guy:Yeah. Have you ever counted the amount of grams of carbohydrate you eat in a day, just out of curiosity, or not?
Ruth:It’s only about 180.
Guy:That’s a good number.
Stu:Yeah, that is a good number.
Guy:Yeah, no. I only ask because obviously, your workload is massive, right?
Guy:A lot of people would be eating twice that amount of carbohydrates with 1/10 the amount of work you’re doing on a manageable, on a daily basis.
Ruth:Yeah. I know I’ve had some different nutritionists and things have a look at what I’m eating, and say, “No, that’s wrong. You need more carbohydrate.” I’ve just been there. We’ve tried it. It just doesn’t work.
Stu:That’s right. You’re your best judge, I think, of that just by how you feel and perform, based upon your feeling.
Guy:I remember when we, we actually showed you, a post of yours, Ruth. I don’t know if you remember a couple of years back, a dietitian came in there and just said, “You shouldn’t be pushing this content out to people because it’s just so wrong.”
Guy:There’s a great thread of conversation going on there and [00:48:00] it’s like, the proof’s in the pudding. You walk and you talk.
Ruth:That’s interesting. Things that people say, or that, “you’re not getting enough fiber.” I’m eating 7 cups of vegetables a day. I’ve never had a problem and felt like I needed more fiber. Just unusual things that you just realize, it’s almost textbook stuff, and it’s like, what’s the point in having this textbook knowledge? You’ve got to actually have a go at … You eat the paleo diet and see if you don’t have enough fiber, because I just, I’ve never had anyone that I’ve coached in my gym get on the paleo diet and come back and say, “Man, no. My body just hated me because it was not enough fiber in my diet.”
Ruth:Just not something that happens.
Guy:Another question, because we did a talk the other week, a workshop in Wollongong, and the biggest hurdle we felt from talking to them is preparation. People love the idea of changing their diet, becoming more tuned-in, and being able to do it, but the reality is, more from what we see, is that people don’t prepare. Then they get caught up and they get all sorted and they don’t change their eating habits. Any tips? How do you do it?
Ruth:I’m a little bit of a, when I cook meat, I generally get the crockpot out. If I know I’m going to be home late, I’ll often have something already cooked in terms of the meat department, or I’ll cook a lot of bigger cuts of meat like roasts and things like that. There’s always some form of protein ready to go in the fridge.
Ruth:Then, I eat quite a lot of [00:50:00] salads like cabbage and kale and vegetables that don’t take very much to prepare. If I know I’m going to be, if I’m just crazy busy or grabbing something on the run, I’ll even buy just the pre-cut vegetables, the stuff that’s already sliced up and put in bags. I try not to do that. I try and just avoid plastic generally, but I think you’re better to do that than skipping the veggies all together. What else do I do?
Probably lunch is the time or mid-afternoon, where people fall down because they haven’t been prepared with lunch. I’m pretty fortunate because most of the time, I live a few blocks from the gym, so most of the days I come home and quickly prepare something. When I haven’t been enjoying that, I’ll either when I cook dinner, I will put enough aside for heat up leftovers the next day, or I will, as I’m preparing my breakfast, I will quickly prepare some lunch at the same time. I feel like, if you’ve got some kind of protein that works for you, whether it’s boiled eggs or whatever it might be, if it’s ready to go and you’ve always got a steady supply of just something ready in the fridge, then I think it just takes away your temptation. I don’t really get those temptations, but I’m just thinking about the athletes that I coach.
Stu:Yeah, it’s just easier, isn’t it?
Ruth:The temptation of … Yeah, it’s got to be easy. What you’re trying to do, you need to make it easier than going through the McDonald’s drive-through or whatever is your temptation.
Stu:Yes. Definitely. Does your nutrition change at all during competition, or is you just ramp it up even a bit more? Do you do anything any differently?
Ruth:[00:52:00] I do probably a bit more shakes then. If there’s a lot of workouts throughout the day, it’s hard for me to have as much vegetables as I would like, because I just can’t digest that quickly. I’ll just do more shakes.
Ruth:Yeah, that’s generally the main difference. Probably it works out, a bit more calories because there’s a few more post-workout meals.
Guy:We might be biased, but we love encouraging the shakes and things.
Guy:It’s true, though. It’s true.
Stu:From a supplemental perspective, then, what supplements do you use? What and why? Obviously, you’re putting your body through heavy load, day after day after day. What are your favorites?
Ruth:Fish oil’s been here for a long time. I always take some of that. The turmeric capsules, I’ve been on. I’ve been on for a shorter while, been on those, just to help with my healing of my wrist surgery. I have a few amino acids that I take, and that’s based on the supplement protocol that Stark Training has guided me …
Guy:That’s individualize for you?
Ruth:Yeah. yeah, so it’s things like glycine and tuarine, things that are quite good to calm me down after I’ve trained and try and bring everything back to normal as quickly as possible.
Guy:Interesting, yeah. Magnesium as well, you were saying earlier.
Ruth:Magnesium, yeah. That’s about it. I haven’t got a cabinet full of supplements. I’m pretty big on vegetables as the answer.
Stu:That’s [00:54:00] right. Real food. Yeah.
Ruth:[crosstalk 00:54:07] The vegan protein, at the moment.
Guy:Okay, yeah. It’s interesting. We have conversations with people and they may never have heard of 180 before, and they’re like, “Oh, I’m sorry. I don’t take supplements.” I’m like, “Well, you’re our perfect customer, then.”
Guy:We don’t look at it as a supplement at all.
Ruth:Yeah, it’s totally how I feel. I just consider it another form of real food.
Guy:Yeah, fantastic. That’s great advice. What foods do you go out of your way to avoid?
Ruth:Anything with gluten. Cheese is bad; it just work well with me at all. Generally, a little bit of dairy, I seem to cope with, but I definitely wouldn’t go and buy a milkshake or have a large amount. As I said, yogurt seems to be okay. When I’m getting a bit more savvy with things like … I used to be like, If I order the chicken salad, for example, you think you’re going to get chicken and salad, but then you get this big sticky, weird oily sauce that they put on it and it’s really sweet or whatever. I’m getting a bit more savvy with just asking whether there’s a dressing and if there is, either having it left to the side so I can decide whether it’s safe enough to eat. If it’s going to be an olive oil dressing, that’s probably okay with me. Probably the biggest thing is keeping it gluten free because I had some pretty wild reactions to … I went to a wedding and had a cake a few months back and just had a terrible reaction to that. Just becoming a [00:56:00] bit more aware of …
Stu:That’s it. That’s really the main thing, as well, just being aware of that kind of stuff just switches on a light bulb when you are out and about, like you said. If you’re going to order a salad, I would guess there’s going to be a dressing there. Who knows what’s in that dressing. It may suit some people. It may not, but just be aware of it. We chatted, too, with [Chad McKay 00:56:28] a while back and talking to him about nutrition and stuff like that. He told us that after the regionals were over and he’d done the best that he could do, he has this cheat meal. I think it was a whole pizza and a whole tub of ice cream, something like that. That’s just my off switch. I’m done, I’m dusted, smash this meal down and get on. Do you have anything like that? Do you go nuts to zone out of everything with a cheat meal, or are you just clean all year round?
Ruth:I get this question a lot, and I always feel like I’m a little bit boring. I’m not really big on big desserts and things. I know after the Crossfit games, I’ve done some big donuts and things. I probably did it more for the novelty of it than the pure enjoyment. It literally felt like I was just eating solid sugar. I just found it a bit too much. Do you know cassava crisps?
Ruth:yeah, I put those in my mouth and it’s like they dissolve on my tongue and then I have to have another one. They’re probably something that … If someone had some of those, I’m like, “Oh, no, don’t bring those near me,” because it’s literally like I have one and then just [00:58:00] immediately want to have another one. That’s probably the one food I can think of that I know is not good for me, but my body still wants to eat it.
Stu:It’s funny. It’s hardwired somewhere in there, isn’t it. I don’t get to New Zealand very often, but I used to live there. We lived there for 5 years and I stumbled upon … This was pre-my healthy days and pre-180, and stuff like that. I stumbled upon this chocolate chip cookie by a brand called Cookie Time, and they were huge. They’re huge. Every now and again, when I do end up in the country, I’ll head over to a New World and I just head for the Cookie Time aisle. [crosstalk 00:58:52] these things, and it’s like something is programming. Something is guiding me around. I’m on automatic pilot and I get this Cookie Time thing. I only need the one.
Guy:I need to get that shot in Instagram for everyone.
Stu:Cookie Time, it’s like the biggest chocolate chip cookie you could ever have.
Ruth:Yeah, they’re like this big.
Stu:Oh, they’re huge.
Ruth:At least. People are like, you buy them. You can get them heated and stuff, as well, so all the chocolate’s all gooey and things, as well.
Stu:Yeah, I had a friend who used to put them in the microwave for 10 seconds.
Ruth:Yeah, yeah. Now, to me, probably I know that having the gluten and the sugar and stuff, that within a very short time, I’m going to feel very unwell from having it, so I just don’t have the same urge for it. If you showed up to my gym and you had some gluten free, very similar paleo-style cookies, I’d probably be pretty tempted because I know that I wasn’t going to be …
Stu:Got it. We’ll work on something for our recipe section on [01:00:00] the website. I reckon we’ve got a good base there already. We’ll see what we can do for you.
Ruth:Okay, sounds good.
Guy:That’s going to be awesome. Now, Ruth, I see the time’s getting on. We have a couple of wrap-up questions. We’ve actually asked one, which is “What did you eat?” Yeah, we’ve asked that.
Guy:What’s the single best piece of advice you’ve ever been given?
Ruth:My dad always says to me, “Never say, ‘can’t.’” Whenever I have someone in my gym now that tells me that they can’t, it makes me cringe. The word just makes me cringe and it is such a negative thought to ever think that you can’t do something. You may not be able to yet, or whatever it is, but if you decide you can’t, it’s like …
Guy:You’re already there.
Ruth:You’re already there.
Stu:That’s right. You’ve already switched off. No, that’s good advice. Wise words.
Stu:That’s what we could say.
Guy:For anyone listening to this, if they want to get a bit more of Ruth Anderson Horrell, where is the best place to go?
Ruth:I’m pretty consistent on Instagram, ruthlessnz, and I have a Facebook page, Ruth Anderson Horrell. That’s pretty much it.
Guy:You’ve got a website, too?
Ruth:Yeah, they can pop onto the website, ruthless.co.nz.
Guy:Awesome. We’ll link to the show notes, anyway, when this goes out and that was awesome. I have no doubt everyone listening to this today, Ruth, thoroughly enjoyed that. Ruth, thanks for coming on and thanks for your time. I really appreciate it.
Lynda: What is an alcohol hangover? Technically a hangover from alcohol develops when blood alcohol concentration (BAC) significantly drops and peaks when it returns to almost zero.
Unfortunately “The Alcohol Hangover” can last up to 24 hours and commonly includes symptoms such as headaches, fatigue, poor concentration, dizziness, thirst, mood fluctuations, cognitive impairment and a general feeling of suffering.
Can a hangover be prevented? Outside of consuming alcohol in moderation or abstinence, unfortunately there is no evidence to suggest that conventional or complementary methods are effective for prevention or treatment of the dreaded hangover.
What We Can Do?
While we can not prevent or cure a hangover, there are a few things we can do to reduce it’s severity.
Choose your fuel wisely; what you choose to drink can either be a nasty cocktail of chemicals and sugar that aggravate your hangover or a “cleaner” alternative with a few health benefits. Red wine contains many health promoting compounds such as polyphenols, phenolics, flavonoids and antioxidants namely Resveratrol. In moderation these compounds are anti-ageing, have been shown to support cardiovascular health, and even have anti-cancer and a neuroprotective effect in neurodegenerative diseases such as Alzheimers. Unfortunately many people have allergies or intolerance to some ingredients in wine such as alcohol, amines or sulphites. If this is you, another option would be a potato based Vodka with soda water and fresh lime instead. Be mindful as many Vodkas are grain based. Potato based Vodka is gluten and sugar free and is low in carbohydrates. Be careful not to use tonic water instead of soda water, a common mistake. Store bought tonic water is often high in added sugar. Some may also contain fruit extracts and quinine to improve the flavour. If you would like slightly more antioxidant, polyphenol and flavonoid activity go for your organically produced wines. These wines are produced without sulphur dioxides/sulphites, making it a better alternative for those with sulphite sensitivity.
Sleep; make sure that you are getting quality sleep, especially a couple of days prior to a drinking “binge”. Sleep deprivation has been shown to aggravate the severity of hangovers. Ask yourself the following questions. Are you getting 7-9 hours of undisrupted sleep most nights? Do you get to bed before 10pm? Do you wake feeling refreshed? Is your room dark, cool and without exposure to light, especially blue light from technology, computers, mobile phones etc? Are you avoiding blue light exposure for up to an hour before bed? If you have answered no to any of these questions, you may need to look at improving the quality of your sleep for many more reasons than reducing the symptoms of a hangover. To find out how you can improve your sleep here.
Vitamins and minerals; Dose up on a B vitamins, magnesium and purified water before and after a drinking session. Alcohol consumption depletes many nutrients in the body that are essential for overall health, particularly the nervous and muscular system. The ones we deplete most are water, vitamin B1, B12, Folate, and Magnesium. A lack of these nutrients exacerbate hangover symptoms and add to that generalised feeling of misery. I like to use Magnesium bisglycinate for its enhanced absorption.
Know your limitations; We are all unique and our genetic differences may influence the way we respond to alcohol and may contribute to alcohol addiction, dependence and abuse. Geneticist Dr Margaret Smith claims that around 50 per cent of the risk of drug or alcohol dependence abuse is genetic and although there’s no single addiction gene, there’s a cluster of inheritable traits that can make some people more vulnerable. Read more here.
Ditch the smokes; if you are a smoker and need another reason to quit, I can accommodate. Studies have shown that smoking can increase the severity of your hangover…amongst other things.
So with all of this in mind and with the memory of what a hangover looks and feels like, thoroughly enjoy this festive season well prepared and ready to tackle alcohol in moderation so that you are not having to recalibrate your angry body and mind a week after a night of fun.
This article is brought to you by Lynda. She is a qualified Naturopath and Nutritionist with over 14 years of experience in the health industry. Lynda specialises in gut health and weight loss. She has extensive experience in running healthy, effective and sustainable weight loss programs and has expertise in investigating and treating the underlying causes of weight gain, metabolic problems and gut disturbance.. If you would like to book a consultation with Lynda, CLICK HERE
Watch above or listen to the full episode on youriPhone HERE.
Struggling to get a good nights sleep? Then this podcast is for you! Join us as Stu & Guy delve into the world of sleep and what top tips and hacks you can do today to begin to get the restorative sleep many people crave.
Over the past few years, Stu has been on a mission to get to the bottom of why his sleeping patterns were shot. After much research and N = 1 self experimentation he’s happy to say he’s hacked it. This podcast is about all those discoveries and how you can implement them into your life today.
For more articles on sleep, type in the word ‘sleep’ into the search field at the top right side of the page.
In This Episode:
Understanding what kind of sleeper are you
Why your room could be effecting your sleep patterns
Why you should reduce any blue light from electronic devices in the evening
Guy :Hi. This is Guy Lawrence of 180 Nutrition and welcome to today’s health sessions. Today, I’m joined with Stuart Cooke only. Stu, how are you?
Stu:Good. How are you?
Guy :I’m excellent. All the better for seeing you as always, mate.
Guy :I just put on a podcast a couple of episodes ago that the fact that we do two episodes a month. We interview awesome guests and bring them on so we can share that information with you as we interrogate them. What we’ve been discussing and what we want to do is bring in one more episode a month and discuss a topic that we feel we’ve learned along the way when interviewing all these awesome people and also like a Q and A style as well. If you do have questions for future podcasts, feel free to e-mail us through the website. Still, I’m going to pay you a major compliment now. Milk it. It doesn’t happen too often.
Stu:What do you say it doesn’t happen too often? It doesn’t happen at all. I’m ready. I’m sitting down. I mean that’s all I could do.
Guy :Ultimately, today’s topic is going to be on sleep, on getting a good night’s sleep and I think with all the guests that we have interviewed and everything that we’ve learned over the years, I still think that you’re probably one of the best qualified people to actually speak about this topic on the podcast. Now, think about that for a moment. For me to actually-
Stu:That’s a buildup mate. That is a buildup. Yeah, I hope I don’t disappoint. We’ve learned heaps along the way but, for me, self-experimentation and dabbling in all of these different avenues is the way that I have found that impacts the …
Guy :Exactly. N=1, right? I can vouch because I had to work with you when you weren’t getting much sleep. It was pretty painful but now, you’ve, I think, cracked the code to a degree especially on yourself. Let’s get into it. The first thing I want to …
Stu:I’m going to stop you right there.
Guy :Right. Go on then.
Stu:Before we [00:02:00] start, I’d just like to tell you that it’s a hot day in Sydney and I’m recording this podcast from home. It’s 10:20 in the morning. It’s already 35 degrees and I’m sitting in a sunroom. If I start to sweat, it’s not because of the questions. It’s because I’m very hot and sticky.
Guy :Or if you pass out.
Stu:Or if I pass out, yeah. It’s not because I’m tired. It’s not because I didn’t get a good night’s sleep. It’s because it is hot.
Guy :It is. I’ve just turned the fan off so it’s not going to affect the microphone.
Stu:It was noisy before, yeah. It’s all good.
Guy :I’m in the same boat but that’s okay. All right. First question to raise, mate, is sleep. How important do you think it is in everything else that we discuss on the health spectrum?
Stu:Personally, I would go as far to say that I think it’s the most important facet of our health. When we give our workshops and our clean-eating programs, we talk of health as pillars. You’ve got nutrition, exercise and mindset but sleep is the biggest pillar of all. It holds everything up. Without sleep, it almost doesn’t matter what you’re eating. It doesn’t matter how you’re exercising because you’re not accessing the recovery and restorative processes that happen overnight when we can rest, repair and wake up feeling energized and ready to go. Without sleep, we really, really do start to crumble.
Guy :Yeah, it is vital. The words hormonal and metabolism disruption spring to mind. That is a sentence I’ve pulled out to get ready for today. The other thing I want to mention is, because I’ve been writing a future post and I know this doesn’t apply to you but it will apply to many people especially if they’re just trying to lose a little bit of weight, that lack of sleep is a really good way to inhibit weight loss [00:04:00] essentially.
Guy :The questions we get all the time are, “How come I’m doing everything and I still can’t lose weight?” One thing a lot of people don’t look at is the quality of their sleep.
Stu:That’s right. Overall, from a health perspective, we want to reduce inflammation. I mean that’s the number thing that we want to try and reduce from a health perspective. If you’re not sleeping, you’re not repairing. You are not going to be reducing your inflammation. It’s just not. You’re going to feel crappy. You’re going to feel lethargic. Your mind doesn’t work quickly. You’re memory will go to pot, skin health, everything.
Guy :The next thing I want to raise, mate, which I know you’re big on is the different types of sleepers because there’s different problems with the quality of the sleep that you could have. I think they’re good to highlight first.
Stu:Yeah. We’ll just touch on those workshops again when we’re generally talking to a room of anywhere from 50 to a 100 people and I ask the question, “Who sleeps well?” Very, very few hands go up when I ask that question. Question number two, “Who has a problem getting to sleep?” Half the room. “Okay. Who has problems staying asleep? Who sleeps all the way through the night and wakes up feeling rested?” Again, half of the people. The other half of the people wake up during the night. Everyone seems to have issues. Very few people I know truly out like a light and wake up feeling amazing.
Guy :If I listen to this and you’re going to be in one of those categories, you’re struggling to get to sleep or you do fall asleep and then you just start waking up in the middle of the night for no reason. What would be the best way to hack the tips that you’ve learned over the years? Should we segment them, too, and start with the people or did it cover …
Stu:I think so. Some of them will cross over. I think we’ll just start [00:06:00] with the people that struggle to get to sleep in the first place. [inaudible 00:06:05], there are probably people that struggle to get to sleep and wake up during the night as well.
Guy :You get the shit sandwich.
Stu:Yeah, exactly. Let’s stop there because, I guess, from a sleepy-time perspective, we want to figure out how to get to sleep first.
Guy :All right. You were struggling with sleep big time at one stage and then you started delving into it. You followed the snail trail. It’s quite hilarious because I’ve seen you try pretty much everything.
Stu:I have. I’ve experimented with almost everything under the book. Everything. We’re touching a few things today.
Guy :What was the first thing you started to delve into?
Stu:This is a left field one as well.
Guy :I wouldn’t expect anything else from you, mate.
Guy :What is EMF?
Stu:Electromagnetic field. Essentially, what it is is the magnetic fields that we are surrounded by in a bedroom, for instance. It might be that you’re sleeping next to an alarm clock that’s plugged into a wall. You might have an electric blanket and not that I want to use that right now but that can plugged in. It could be a fan, TVs, wires running under your bed, things like that. All of these electrical devices …
Guy :That are being powered.
Stu:That are powered, plugged in are proven quite rightly so to generate an electric field and that electric field can interfere with our body’s electric field. Some people are much more sensitive to it than others. Some people, it doesn’t affect. This takes us back to when we went to a seminar many years ago and met a lady called Lyn McLean and she was from EMR Australia which I think is electromagnetic [00:08:00] radiation Australia. She’d written a book and I was just intrigued about this facet because everyone talks about food, exercise, mindset and stuff like that. She was the only lady that was actually speaking about something that I hadn’t heard of before and I didn’t know anything about. Anyway, we had her on the podcast. If you want to know a little bit more about her after this, head to the podcast and find out more.
Guy :It’s fascinating.
Stu:Very, very fascinating. After the podcast, we were lucky enough for her to come to my home because I had trouble getting to sleep and also staying asleep as well. She said, “Well, let’s just have a little look about how your home is set up, whether you’ve got any magnetic fields that might be interfering with your body, your sleep patterns and things like that. First off, I thought, “Okay.” You take it with a pinch of salt.
Guy :I remember the day she turned up like a ghostbuster. She had all these tools and instruments.
Stu:She turned up like a ghostbuster and I do have a device. I’ve got props today so it’s kind of cool. For everyone listening or watching on YouTube, I’ve got a few props to show you. She went around the house with a device called a Gauss meter which reads magnetic fields. Essentially, what she was doing was she was putting this Gauss meter. I’m going to show you. This is a Gauss meter right now. I’ll switch it on. It looks like that, 00.1. I’m okay.
Guy :There’s no electricity field coming out of you, mate, basically.
Stu:Not at the moment, just hot air. She wanders around our house like a ghostbuster, literally like a ghostbuster, waiting for this thing to light up and give readings. She went away and we had determined that the magnetic fields in my bedroom were a little higher than normal but nothing to be too alarmed about and essentially [00:10:00] went around the house and showed me that when she turned on the oven, this thing went through the roof. It has this huge magnetic field but we were kind of okay.
I thought, “Well, this is really fascinating.” I bought, I purchased a Gauss meter on Ebay. It cost me like 50 bucks. I was just playing around with it one night and I was just looking at different parts of the room to try and find the lowest readings because I figured, “What if I could move my bed into an area of the bedroom that has super low readings from a magnetic field perspective?” I was moving this thing around. Ideally, you want to try and get something under an 0.2 when we’re talking about magnetic fields. MilliGauss is the term.
It was about 7 o’clock in the evening. It was dark. It was in the winter. It was dark outside. All the lights were on and we live in an apartment lot, first floor. I was moving this device around, put it on my pillow. It was like an 0.1. I move it over to my west pillow, an 0.2. That’s fine. A little bit high. I didn’t tell her. It doesn’t matter. Then, I moved it down the bed, kind of where my abdomen would be and it shot out to 90. I just thought, “What? This is ridiculous.” I moved it to the right, an 0.2, an 0.3. Moved it to the left, got an 0.1. Moved it right into the middle, it’s like 90 and climbing. I just thought, “This is ridiculous.”
Then, I did a little bit of investigation and realized that … I went downstairs and in the foyer of the apartment, there’s this huge ceiling lighting rows with about four or five different lights coming on. At 7 o’clock, it automatically gets turned on, creating a huge magnetic field of 90 plus. Alarming, I guess, so I moved the bed. I moved the bed to the other side of the room, the [00:12:00] really high magnetic field on the floor well away from where I slept. It could be psychological, I don’t know, but I had a better night’s sleep that night and from that point forward, my sleep came up by 10%.
Guy :Yeah, there you go. That’s EMF, right?
Guy :My first question to you before we move on to EMR … I’m thinking, you’re thinking mobile phones, isn’t that right? Just a little [crosstalk 00:12:24].
Stu:Kind of, yeah. I guess touching on EMF, [inaudible 00:12:27] with everything in your room.
Guy :With that story in mind, this gentleman’s, “Shit. I live in an apartment.” What’s a quick fix? How can they test it? What would you recommend them do? Buy a meter?
Stu:First up, you can look at the electrical appliances in your room. If you’ve got a clock radio, a TV or an extension cable running under the bed, things like that, ideally, in an ideal situation, you switch these things off at night and you unplug from the wall. You pull them out so you are minimizing …
Guy :If you then understand, I guess, I’ll expect that this cable’s running down through the wall because that’s a classic behind-the-head probably feeding a light switch or a light outside.
Stu:Yeah, it’s funny you should say that. I remember we were at a workshop somewhere I can’t remember and spoke to a lady. She had seen the podcast of Lyn McLean and she said, “I’m really intrigued about this. We’ve just moved into a new home and my son can’t sleep.” He was 8 years old. He really can’t sleep. I told her the story in depth and said, “Just check his room carefully. Check to see what is on the other side of wall where he sleeps, things like that.” She sent me an e-mail a week later and said, “We realized that the fusebox for our property was directly behind the head of my son on the other side of the wall. We moved his bed, he sleeps again.” Again, some [00:14:00] people are really sensitive to it. Other people are not affected at all but it’s a strategy. If your sleep isn’t optimal, consider it.
Guy :Consider it. Okay. Take the messages, unplug everything, make sure there’s no power sources near you and if you want to go a step further … What’s the meter called again? Can you show them?
Stu:It’s called a Gauss meter. This is a Tenmars. I paid about 50 bucks for it. I got it on Ebay. Yeah, you can play ghostbusters with it.
Guy :Cool and go around the house.
Stu:Have a little look around. Incidentally, if ever I’m out in a hotel, away at the weekend, I’ll unplug the clock radio and I’ll unplug the bedside lights.
Guy :Yeah, I always do that to everything.
Stu:Before I go to sleep, I just do. It’s one of those things.
Guy :Moving on from that then, the other question we always ask when we’re doing a clean-eating workshop is who charges their iPhone at night, uses it as an alarm clock and then have it sleeping by the head? A huge number of people stick their hands up.
Stu:Yeah. There are two things that are happening there. One is EMF. It’s plugged into the wall and it’s charging so it’s creating an electromagnetic field. That’s EMF but EMR, it is also creating electromagnetic radiation because it’s talking to the cellphone tower. It’s just what they do. “I’m here and just checking you’re there.” It’s ready to take calls. That EMR can have impact on our health as well. It can interrupt the sleep. Again, another post on our blog, “Mobile phones making you sick”, things like that. There are strategies that you can do just to [crosstalk 00:15:51]
Guy :With the mobile phone, I do use mine as an alarm clock but what I do is I never charge it at night and I always have it on airplane mode. [00:16:00] Then, I always have it beyond my reach as well. When the alarm goes off in the morning, I physically have to move, get up and actually turn it off.
Stu:That’s right. Airplane mode, far better, super safe. You’ve turned it off. You’re not going to get incoming calls for one like in the middle of the night, disrupt your sleep. You’re not going to get text messages coming in but airplane mode, sure. If you’re going to use it as an alarm clock, do it. Hopefully, when you’ve got all these hacks in place, you won’t need an alarm clock because you’ll go to bed at a similar time, you’ll wake up at the same time. I don’t use an alarm clock and I wake up at the same time everyday.
Guy :Yeah, very late.
Stu:Yeah, 2 AM.
Guy :All right. While we’re on the techno stuff then, let’s just stay tech and we should go into blue light.
Stu:Yeah. Let’s go into sleep hygiene – creating a routine that gets us in the right mindset to sleep.
Guy :Yeah. With your age, too, it gets much easier as you get older because you just …
Stu:I just nod off phone conversations. That’s what happens. It’s one of these things. We live in a society now where we’re wired all the time. We’re constantly answering text messages, checking Facebook and social media. We’ve got e-mails 24/7. We multitask. We’re watching TV and we’re checking the iPhone, see what’s happening. We’re always on. We’re totally on all the time and that makes it really hard then to just switch off when you think, “Right. I’m ready for bed now” because your mind doesn’t switch off that quickly. It’s still racing.
Essentially, what we want to do is get into a sleep routine. Where mobile phone’s a concern, they’re not going away. I love this thing but I also hate what it does at the same time, given the fact that it’s always with us [00:18:00] to a degree, interrupting, messing with our free time, screwing up our sleep. Seven o’clock in the evening, this thing is off. It’s just switched off. Try and call me, forget it. Use the landline if you’ve got my number. That goes off and as much as it’s a kind of blue light, and we’ll get into that in a minute, I’m glaring at this screen and that’s interrupting with stuff and I’ll explain that in a minute, it’s mental stimulation.
Towards the end of the night, we want to decrease mental stimulation which is why people say, “Read a book. Listen to some music. Turn off the TV in good time.” Really, as part of this sleep routine, we’re starting to wind down. We’re starting to turn off all of the bright lights in the house. We certainly don’t want bright lights in the bedroom because we want to promote the sleepy hormone which is melatonin. Ideally, we want nice high levels of melatonin in the evening before we go to sleep because that helps us get to sleep and it’s really, really easy to disrupt melatonin. Blue light is one way of doing it and when we say blue light, it’s part of the spectrum of light. Blue light pours out of our iPhones …
Stu:iPads, our TVs, our laptops, bright lights in our apartment as well.
Guy :Probably the worst thing you can do is watch something while laying in bed, trying to get to sleep because you can’t sleep.
Stu:Even more so on your mobile phone because that thing’s streaming out light. If you cannot separate yourself from your mobile phone, you could do a couple of things. You could turn the brightness all the way down. Around 7 o’clock, if I’m checking a few things, my brightness is at zero. [00:20:00] I can still see everything fine. I just turn it back up in the morning. There is another hack that you can do if you really are attached to these things. We can wear blue light-blocking glasses, another prop.
Guy :You got them. Put them on, man. I brought mine, too.
Stu:You do realize that we look like a couple of geeks. It’s probably ridiculous, something like a Joe 90 or Thunderbirds, [inaudible 00:20:28].
Guy :You look ready for [inaudible 00:20:30].
Stu:It’s the most amazing-
Guy :Everything’s changed, color-wise.
Stu:Everything changes color and in the evening, it stops blue light into our eyes which apparently is the main receptor for melatonin. All we need to do is take a huge hit of blue light and melatonin just slowly decreases and it makes us more alert because we think it’s daytime, that kind of thing. Blue light. If I’m going to watch a movie, I’ll wear my orange glasses. You feel ridiculously calm 5 or 10 minutes after.
Guy :I thought you were going to just say you feel ridiculous, full stop.
Stu:You do feel ridiculous, comma, and really calm.
Guy :All right. There is one other option which if you using your laptop or your iPhone, if you don’t want to wear the glasses.
Stu:You don’t want to wear the glasses and there’s no reason not to apart from vanity. Yes, you can install a plugin and that’s called f.lux, F. L-U-X. It’s not one word. F. L-U-X and what that does is that adjusts the color palette, your screen color values on your monitor or your iPad. I haven’t found an app for the iPhone but I think there’s one on Android that you can do. It makes everything orange much like the blue glasses so you can continue to use it. While that’s a good thing, [00:22:00] that’s also a bad thing because you are still mentality stimulating yourself by using these things.
Guy :Yeah but I guess if you’re watching a brain-dead movie or something …
Guy :If you’re working …
Stu:If you’re working, do that. Wear your glasses. Switch off …
Guy :Sometimes, believe it or not, Stu won’t believe this but I’ll work back until 6 or 7 at night carrying the flag for 180.
Stu:Absolute nonsense. You’re probably some twisted, downward dog maneuvering in your lady’s tights.
Guy :I’ll use f.lux. It automatically adjusts as time gets on which is great. As it’s getting darker outside, it starts removing the blue light from it.
Stu:It does. You set your location. Currently, I live in Sydney, Australia and it knows. “Okay. It’s 7 o’clock at night. It’s going to be getting dark so we’re going to tone down those colors.” That’s a really good strategy.
Guy :It’s awesome. It’s amazing. I recon that’s a biggy. The other thing is if we then take that into where you actually fall asleep in terms of light, the one thing I want is obviously the darker the room, the better because that inhibits your melatonin production, right?
Stu:It does. I don’t want to go too crazy on caveman days but obviously, we’re surrounded by light and noise, interruptions. Even a street light pacing through your curtains onto your face can affect the body’s production of melatonin. Really, as dark as we can is ideal and as quiet as we can. Just talking about that sleep routine with light as well, if you’re a light sleeper and you’re awoken by noise, use earplugs, another prop.
Guy :I tried that and I struggled because it felt like all of a sudden, I was underwater.
Stu:Get used to it. Get used to it. This [00:24:00] would be right up there on the chart of things that have made such a difference to me. They do. I use these ones that are a little bit like Bluetech. They’re very squishy. They’re not like the build-us ones that are foam and you squeeze them. Then, they get fatter again and [inaudible 00:24:18]. I don’t find them to be very useful at all. These ones, I twirl them round and play really long and pointy, shove them as far in my ear as I can, stuff it all in. Yeah, it feels a bit weird. You put your head on the pillow and you can hear your pulse. Your whole body becomes your pulse but you can’t hear anything.
I’m a very light sleeper. I’ve got three young girls and all three, raising them. You’re kind of on tenterhooks. “Do I have to get up?” I’m a light sleeper but this gives me the edge now. I can sleep through stuff that before would’ve woken me up and I’ve had countless times where my wife is like, “God. Did you hear the neighbors? Did you hear the car alarm?” I just smiled and said, “I can’t even hear what you’re saying now. I can’t hear you. I’ve got these in.” It’s a strategy. Try it.
Guy :Do you wear an eye mask?
Stu:I wear an eye mask not during sleep but I have one by the bed. If for any reason I wake up at 5 o’clock, 6 o’clock, it’s that period where we’ve had enough sleep but we don’t want to get up. It’s getting to get light and you can see some light coming in because it’s so sunny out there. I’ll put the eye mask on and it helps. Sometimes, you get to these fancy hotels and for some reason, they don’t have curtains. They have these silly blinds and they don’t really block out very much light. Yeah, in that instance, I might slip an eye mask on. You’ll probably wake up and it’ll be around your neck.
Guy :Yeah, the darker the room, the better. Interestingly enough, I’ll just mention [00:26:00] because I’ve just moved. The new place we’re in has got these fantastic blinds that hug the side of the window, you pull down and it’s really dark. If I wake up in the middle of the night, I’m like, “Where the hell am I?” It’s just like a cave in there and I’d noticed the difference because I used to have that piercing street light creaking through. It makes a difference.
Stu:All of these things, it’s a sleep toolkit. All of these things might give you 5% extra sleep quality but those toolkits are critical and they all add up. When we go back to our point that sleep is the most important pillar for your health, then let’s do everything we can just to increase that sleep quality because you can wake up feeling jetlagged. I had a whole period of that where I was like, “I am so tired. My eye sockets hurt. They are aching I’m so tired.” I struggled to sleep in the days. If I didn’t need to try and catch up on sleep, it just doesn’t happen. You just can’t do it. You cannot do it. Everything you can do, yeah. iPhone, earplugs, [crosstalk 00:27:10].
Guy :So far, we’ve covered then the power points. iPhone by the head, just do not do that. We’ve also then looked up blue light. You’ve got the sunblocker glasses. You’ve got the f.lux. F …
Stu:F. L-U-X. Just Google that term. It’s free.
Guy :You can get the app for your phone, for your iPad, for your laptop, for your desktop, whatever it is. Got that. Then, moving into sleep hygiene. Then of course, blackening the room if you can. Earplugs, eye mask.
Stu:That’s right. Just tackle all the things that you think could be causing you a great … A lot of us in the city live in apartments. Apartments can be noisy and noise is something that could disrupt your sleep. [00:28:00] Just work on these things. If there’s light, noisy and [crosstalk 00:28:03], work to it.
Guy :Don’t worry about what you look like because a quality of sleep is way better than …
Stu:You’re going to look a damn sight worse if you haven’t slept very well. Work to it.
Guy :All right. Moving on, which hack do you want to tackle next?
Stu:Let’s talk about diet.
Guy :Okay. You could be listening to this and eating pretty badly, right?
Stu:You could be. You could be.
Guy :We’d like to think that our listeners wouldn’t be. They’d be dialed in to their nutrition.
Stu:Quite possibly. There are some minerals that can impact our sleep quality. If we’re deficient in things like magnesium and zinc, which we could be if we’re in a processed diet, not getting green leafy veggies, green smoothies and beautiful sources of fish, meat and things like that … You could be deficient in vitamins. One of the first things or supplements that your doctor, nutritionist, naturopath, health professional may suggest that you take is magnesium. It’s, “Well, have you tried magnesium?”
Guy :It is the most required mineral in the body, isn’t it? That’s the mineral we use the most, magnesium.
Stu:I don’t know.
Guy :It is.
Stu:It could be. You know more than me on this. Yeah, I don’t doubt it. With magnesium, like anything, food or supplement-related, there is a huge plethora of options out there. You’ve got citrate, bisglycinate. You’ve got magnesium stearate and a whole range.
Stu:You’ve got so [00:30:00] many of these. Which ones do we try now? Now, look. I’ve tried them all. I always look for fillers in my supplements. I just want to make sure that it’s not filled with all of these chemical nasties.
Guy :Pat it out, yeah.
Guy :Which type of magnesium do you take?
Stu:Magnesium bisglycinate. This is what I take. It’s the cleanest form that I could find. It’s actually really well-priced. No yeast, wheat, gluten, soy, milk, egg, fish, shellfish or tree nut. Those are the things that could just prompt inflammatory response in the body. If you’ve got an allergy to shellfish or wheat and gluten, stuff like that, you just don’t want that stuff happening in your body and I have tried almost every single magnesium supplement out there from the very cheap to the very, very expensive. This was very affordable and I just have a spoonful of that in water at about 8 o’clock or something like that before I go to bed.
Guy :Another thing that I’ve tried that I find effective, I’m sure you’ve tried it, is an Epsom salt bath.
Stu:Yeah, exactly, just not today. It’s too hot.
Guy :You should just brush it all over you right now. Your pores will probably soak it up.
Stu:Yeah, like rouge. [inaudible 00:31:28] just puffing my cheeks. That’s right. Another great way to get magnesium into your body which is really good. From a supplement perspective, I’ve dabbled with zinc, magnesium. This magnesium works really well for me.
Guy :I will add as well. If people are exercising a lot, they put more demands on their body. This is what I’ve come to conclusion with all the [inaudible 00:31:53]. That means they should be even more dialed in with their nutrition which doesn’t always happen [00:32:00] because ultimately, exercise is a form of stress, right?
Guy :I think you can accelerate deficiencies in your body if you’re exercising a lot and not being proactive to making sure you’re having enough magnesium, zinc, all the main minerals, vitamins and nutrients to recover, right?
Stu:All of the [crosstalk 00:32:19] is health recovery.
Stu:[inaudible 00:32:22] podcast with Mark Sisson and he came out with a stellar quote. I think it was along the lines of, “You don’t get …”
Guy :”Fitter and stronger …”
Stu:”Exercising. You get fitter and stronger recovering from exercise.”
Guy :That’s right.
Stu:If you’re not eating well and you’re not taking care of yourself, you’re not sleeping well, you’re recovery is going to be crappy and you’re not going to see the benefits of all this hard work that you’re putting in in the gym or out on the streets.
Guy :Yeah. That would be the main supplementation you’d say, the magnesium, right?
Stu:Look. Again, we’re so unique. If you’re really concerned that you might be deficient in anything, go and get a blood test and get your vitamin panels done. I take zinc as well. I had my last trip about a year ago to see a naturopath. I realized that I was super deficient in zinc. Really, really strange. I eat a mountain-full of sardines and these beautiful little fish that should help me. It’s the way that I am made up. I just supplement with that.
Guy :It’s good just to go and just get a bit of advice and get tested. You only have to do it once and then it could be the simplest thing though just by being deficient in a mineral or a vitamin. By just simply supplementing that, it can make a huge difference.
Stu:Exactly but if you don’t know, you can’t do it. We need a set point to measure everything that we do by. Yes, go and get a blood test. [00:34:00] It costs you next to nothing and you will know. Then, you can work on that and in 6 to 12 months time, get yourself another blood test and see whether what you’re doing is really working for you.
Guy :From that point, should we now move into cortisol, overexercising?
Stu:Let’s just touch on food. One last thing I’d like to say is another little strategy that I work on … Again, going back, everybody’s radically different. We had genetic testing done. Again, on the blog, you can read about it, all the results and what we had done. It was found out that I have something called a whippet gene – super, super fast metabolism and I cannot put on weight for the life of me. It means that I’m always processing, metabolism is always really high. I was waking up in the middle of the night about 3 o’clock quite frequently and almost like, “Bang! I’m switched on.” I’ve got a surge of cortisol, adrenaline’s high. I’m in fight-or-flight mode.
I listened to a great podcast and a couple of guys were discussing that it could just be that your body is running out of fuel. If you’re that type of person, you’re wired, you’re super active, you’re burning a lot of fuel, you might have eaten dinner at 6, 7 o’clock, comes 3 o’clock in the morning, your body might be begging for some more fuel unless you’re fully fat-adapted so you can start to-
Guy :We’ve mentioned many times that you eat like a horse anyway, right?
Stu:Without a shed of a doubt, I’ll eat at least twice what you eat. I cannot put on weight. I weigh 70 kgs, irrespective. I eat good food but lots of it. Before I go to bed, there’ll be a couple of things that I do.
Guy :Which you’ve been implementing more recently, right?
Stu:Yeah, over the last 6 months, again, just to try and get that extra [00:36:00] percent on my sleep quality. Last night, just a slice of smoked salmon and a spoonful of avocado. I’ve got protein and fat in there and that works really well. Alternatively, I actually boil up some quinoa and I mix it with coconut cream, put some cinnamon in there, mix that together and I’ll have a little bit of that before I go to sleep. Yeah, it helps significantly. When I don’t do it, the chances of me waking are much higher. If you’ve trained really hard that day, just think about getting maybe a few more carbohydrates in the evening. A lot of us now fear carbohydrates but that could be playing havoc with the hormones as well. Again, we’re all very different in body type. Some people just don’t need to eat after dinner. I do.
Guy :Yeah but I guess if they generally got a high metabolism and they can start to feel themselves going hungry … Some people don’t want to eat a heavy meal either before they go to bed. You could do a smoothie, I suppose, so it’d be liquid.
Stu:Absolutely. You could have a really beautifully nutritious smoothie. Get some nice fats in there as well. You could eat earlier. Like I said, I have a slither of smoked salmon. I mean that’s not heavy at all and I’ll have that half 9, 10 o’clock. A little bit of avocado and that just keeps me going. Experiment. We’re all different. You know how you feel. That just made perfect sense to me when you wake up and you’re on because your body says, “There’s no fuel. What am I going to do? Quick! Wake up! You’re starving.” Of course, [inaudible 00:37:44] but just something that worked for me. I’ve heard many people talk about it.
Guy :I do wonder as well because I know there’d be a lot of people that exercise quite a lot listening to this especially in the crossfit community. One of the other things we see quite often [00:38:00] is that people go right, “I want to start eating cleanly” and they start cutting out certain foods like grains or processed carbs and all the rest which is great. They contain a lot of energy but then they don’t actually eat enough food through the day to replace the energy that they’ve removed.
Stu:Yeah, so it can play havoc with your hormones especially cortisol. Cortisol is another one which is so critical to get cortisol right from a timing perspective in your body. Cortisol is our stress hormone and ideally, cortisol needs to be nice and high. It’s highest in the morning so we’re up, we’re ready. During the course of the day, it slowly pitches down in a graph, all the way to being at its lowest when we’re ready to go to bed.
There’s a cortisol and melatonin axis where your melatonin needs to be in sync with the way that your cortisol patterns are. Typically, when cortisol is really high, melatonin is really low. If we’ve got really high cortisol in the evening, maybe because we’ve just done a super crazy workout at 8 o’clock in the evening and you haven’t eaten so well during the day, then your melatonin is going to be low. Cortisol is going to be fight-or-flight as well. We’re going to feel wired. It’s going to be really hard for you to get to sleep.
Guy :I raise that as well because I’m going to push our 180 here for a sec, mate. I spoke to a lot of crossfit athletes because we’re just launching into the States and I wanted to get feedback from all the guys using the 180 Superfood Journal Australia. They all said the same thing. The guys that are really on top of their game with their nutrition and training were, “I can’t get enough calories in.” What they would do in [00:40:00] would probably have a smoothie which is easy, it’s liquid, in between the meals that they were eating. That could be two a day. Instantly, their energy rose because they’re now having enough clean nutrients to get them through the day and that’s going to affect the hormonal response, right?
Stu:If you’re actually in the gym, you’ve got to make sure you’re eating. That’s one of these things. People, “I’m going to go on a weight loss regime and I’m going to go so hard out with my high-intensity cardio or whatever I’m doing, pound the streets for hours, hours and hours. I’m going to restrict my food.” Chances are you’re going to affect your hormones in some way, shape or form. Cortisol being a stress hormone is one thing that you want to try and get in balance.
Just to give you an idea, whilst we’re talking about cortisol as well, timing, exercise and things like that, I radically changed the way that I timed my exercise. I’ll show you a little bit of a graph here for everybody that is on YouTube. Tell me whether you can see that.
Guy :Yup. You’ve got a green line going down.
Stu:That is your ideal cortisol profile.
Guy :What? The green?
Stu:The green. In the morning, nice and high. At 10 o’clock in the evening, this should be nice and low. Can you see what’s happening to me?
Guy :Yeah. If your listening to this in iTunes, basically think of just a simple graph and you’ve got a green line that’s gently making it’s way down and then you’ve got a black line that’s going in the completely opposite direction, almost vertical.
Stu:Yeah. I had a cortisol test. It’s a saliva-based test. It’s called wired and tired. I was super, super wired and super tired at night. I couldn’t get to sleep. I was just waking up at midnight and I was switched on. I just [00:42:00] realized for me that I didn’t clear cortisol very well. I was 50 times the limit at midnight than I should’ve been which is an alarm bell for your health. I pulled back on my exercise. I used to exercise 5, 6, 7, 8 o’clock in the evening and I pulled that through to mornings. With diet and a few other strategies, adaptogen herbs as well, things like that, I have addressed this and now feeling so much better.
If you’re training like a gun and you’re having problems getting to sleep, staying to sleep, you might think, “Well, if I’m doing that kind of 7 o’clock, 7 PM class, why don’t I try and do maybe the 7 AM class instead?” Just see whether that works because our cortisol levels typically should be much higher in the morning.
Guy :Another thing that springs to mind and often back is the complete opposite. There’s people that are not being active enough as well.
Guy :You could be one of these people that’s just spending a lot of time sitting down in your chair all day in front of the computer, commuting to work and there’s not a great deal of movement. Sometimes, you’ve got to get the body moving. You were talking about playing with the kids all over the weekend and you were really sore the next day because you were using your body in ways.
Stu:Yeah but I slept well. Again, you’re being mindful of how active you are. When we are active throughout the day, personally, I sleep better. With the smartphones, maybe there’ll be a free pedometer app that you can pull in, plug in. See how many steps your doing. See how much you’re moving. You could purchase one. Again, these things are 5, 10 bucks. Have a reference point. “How am I moving? When am I exercising? What am I eating? How is my sleep?” [00:44:00] All of these things. Do you find that if you do walk from the bus stop to work every morning or use the stairs up and down, is your sleep quality any better? Certainly, try and move because we’re so sedentary right now, sitting down all day. It just isn’t the way we’re supposed to be.
Guy :Okay. Moving on from that, we’re more from food to exercise. What about any herbs? Have you looked at anything like that that have helped [crosstalk 00:44:33]?
Stu:Yeah. Again, there are so many. Valerian root, you’ve got you’re teas, you’re chamomiles. You’ve got things like Ashwagandha, adaptogen herbs, all of these things. These sleepy-time teas, they can help. Caffeine, obviously, switch all that kind of stuff off after 2 PM ideally. If you like hot drink in the evening, I would recommend more of a sleepy-based tea. Chamomile is great. They’ve worked for me. I tried all the herbs under the sun. It’s only really the teas that seem to be that much of an effect. Again, we’re all very unique so you can try. I’ve tried all of these, even crazy herbs out there that you can hunt down the root of some crazy tree in the Amazon that’s supposed to make a wonderful sedative brew. It didn’t work for me. It takes a lot. Yeah, chamomile tea works for me.
Guy :Okay, fantastic. Is there anything else we’ve missed? Vitamin D is the one that I thought about.
Stu:Of course, yeah. Vitamin D is supposedly the master hormone, isn’t it? I mean it’s one of those things that many of us are deficient of right now because we’re [00:46:00] fearful of the sun, first up. Slip, slop, slap. “Get out of the sun. Oh my God! It’s going to burn you”, that kind of stuff. We do need it. I try and get 30 minutes exposure everyday to the sun if I can. I understand not everybody can do that but as long as you get out there and you get some vitamin D. Even around midday, I’ll get 30 minutes and then I will cover up. Just don’t burn yourself. Again, very, very important to get some vitamin D.
Guy :Vitamin D deficiency, it could play a role as well, right? Again, something you go to get tested in.
Stu:Yeah, get tested. See how you feel. It’s part of my strategy for everyday. I do everything I can to sleep well as much as I can. Hydration, I drink as much water as I can. Stay away from the energy drinks and things like that. They will not help you at all. They’re loaded with all these crazy caffeine, taurine and God knows how many teaspoons of sugar, up to 20 plus in some of these cans which are going to send you haywire. They’re going to screw up your hormones and certainly won’t do anything for weight loss. Just hydration, water, herb teas, things like that. People often think a glass of water wine before bed really helps you relax and wind down. Scientifically, it’s not the case.
Guy :Alcohol, I find a stimulant.
Stu:It depends. This glass of red wine before you go to bed, you feel really sleepy but it has been shown to inhibit the quality of sleep. You don’t go into the deeper phases of sleep that we need.
Guy :That’s what I wanted to mention. Now, this is an absolute useless tip because I had no way how to implement it anyway but what I did learn is that the main brain waves, you’ve got beta or high betas like when you’re overanalyzing, you might be worried and so the brain operates that. Then, you’ve got beta which is your awake state. Then, you go closer into alpha, [00:48:00] theta and then the deepest, delta. Do you like that? I’m just rattling this off. It is in front of me but nobody knows that.
Stu:I don’t know whether it’s true but I’m sure it is if you’ve done extensive studies.
Guy :For you to have a really restorative late night’s sleep, you need to do the full cycle right through down to the delta and back up. It happened to me a couple of nights ago because I slept all the way through but I always felt I was never really … Sometimes, I’ll fall asleep and I’ll wake up the next day and go, “Oh my God. Did I actually sleep?” I was out for the count. If you don’t go into the deep restorative sleep, you can actually sleep longer but still feel like crap because you’re not getting into delta which is amazing.
Stu:Yeah, absolutely. All of the things that we’ve spoken about today can affect that, can stop you from reaching that. We’ve got restoration happening in the body, detoxification, all of these pathways, clearance pathways to clear everything out and prepare us for the next day so we wake up with vigor and a spring in our step.
Guy :Exactly. If you want to sleep in all the way through but still feel like you’re not getting rested, it might not because you’re hitting delta.
Stu:That’s right. Sneaking glass of wine or two to calm down after that hectic day will inhibit that in some way.
Guy :There you go. That tip was valid. It wasn’t just good table conversation having dinner wine.
Stu:No, exactly. We’re to discuss it over a glass of wine. I would say there are a whole heap of these things. We’re going to get these transcribed for all of you that want to go through it and not listen to it. You can read it and pick out some tips. Find out what works for you. We’re all radically different but all of these things are part of my toolkit. The best night’s sleep are always my goal state.
Guy :Perfect. [00:50:00] That’s it. Let’s quickly recap for everyone and then we’ll say goodbye. All right. This recall is like the memory game now, isn’t it? It’s EMF, EMR.
Stu:Yeah, sleep routine stuff. EMF, EMR, mobile phones, electricity, stuff like that.
Guy :Unplug it all off, yeah.
Stu:Yeah, going into blue light, devices. Again, switch it off. Try and stop that blue light from interrupting your natural melatonin production.
Guy :Then, you could use the glasses.
Stu:Orange glasses, yeah. Joe 90, Thunderbirds.
Guy :f.lux, the app f.lux.
Stu:Pull f.lux, the plugin. That’s right. Nice and dark in the room.
Guy :Sleep hygiene.
Stu:Sleep hygiene. Again, quiet earplugs, try it. Eye mask, try it if any of those things are bothering you.
Guy :Yeah, clean up your diet.
Stu:Clean up your diet. Make sure that you’re hydrated.
Guy :If you don’t know what that means, there’s about 50 other podcasts you can listen to that’ll help.
Stu:Exactly, yeah. Hit the blog and the podcast. You’re right. You’ll certainly find that.
Guy :The eBook. I don’t know if you’d read that but I like it.
Stu:There is an eBook there. Again, we touched on diet, hydration. Make sure you’re properly hydrated, not through caffeine and energy drinks. Obviously, cup of coffee in the morning, great.
Guy :If you are a freak like Stu in terms of calorie consumption and you struggle to put on weight, then you’re struggling to get asleep, have that extra meal just before you go to bed. That can be, I don’t know, sardines like Stu said. Did you say sardines or was that salmon?
Stu:No, I like sardines for breakfast.
Guy :Yeah, right. Jesus Christ, [crosstalk 00:51:35].
Stu:It’s a twist of routine but I love it. Yeah, just mix it up. Get a little bit of fats, protein, a little bit carbohydrates. Figure out what works for you.
Guy :Exactly. Then, you could be overexercising.
Stu:You could be exercising at the wrong time.
Guy :Yeah. You could be undereating. We suggest like increasing the calories in between the meals and to do it cleanly.
Stu:Support your hormones.
Guy :Yeah. [00:52:00] That can be in the shape of whatever’s the easiest way to do it. We recommend the smoothies but that’s our biased self. Then, there’s underexercising.
Stu:Yes, get mobile. Just make sure that you are actually doing stuff. Then, we’ve got these [crosstalk 00:52:17].
Guy :Yeah, work at the sweat once in a while. Just get into it.
Stu:Yeah. I wrote a blog post about this and I think it was the sleepy-time one. No, it was the 5 unusual things that I do for better health or something on those lines. You’ll find it on the blog where I tell you about my, I think, 6-minute exercise routine. If you have that excuse, “I just don’t have time”, I’ve got a routine for you that will take 6 minutes. Bang! It’s a beautiful routine.
Guy :Revolutionize you.
Stu:Certainly, do something. If you haven’t got time to exercise, then drop us a line because we can tell you about all the things that you can do in under 10 minutes.
Guy :Just to get that response, right?
Guy :Then, there was the glass of wine a night inhibits the depth of the sleep through the brainwave patterns to get the quality of sleep that’s not restorative enough.
Stu:So many people. When I say so many, I’m thinking almost all of the people I know that drink wine have a nice glass of wine in the evening to calm down and get ready for sleep but science does show that it does the opposite. I don’t know how it makes you feel in the morning and whether it dehydrates you during the evening as well or when you’re trying to sleep. Maybe that can have an impact on your bladder and toilet trips during the night.
Guy :Yeah, that doesn’t help either.
Stu:A whole bag of things there. Great stuff to think about. Try them. Write a chart. “I did this. I ate this. My sleep quality was …” From naught to 10, give yourself a number and then at least, you’ve got a reference point [00:54:00] for all of the other things you try because you could delve into all of this stuff, you don’t know what makes the difference.
Guy :Yeah, that’s right.
Stu:One thing at a time, definitely.
Guy :Excellent. Anything else or you’re happy?
Stu:All I would say is please give us feedback. Let us know what works for you. If you’ve got any unusual hacks that do work for you, send it in. I’ll try it.
Guy :Yeah, send us an e-mail. If you’ve got any questions for a future podcast, send it in and we’ll cover them especially if we like the question, of course. If you enjoyed this podcast, leave us a review on iTunes, too. That will be greatly appreciated because we do read them.
Stu:I’m just looking at my face. Thirty-six degrees now.
Stu:Yeah, I’m still sweating.
Guy :Yeah, there you go. Everything would be appreciated. Cool. All right. Thanks for tuning in and thanks, Stu, for your words of wisdom.
Lynda: When did ‘nature’s candy’ become a poison to avoid? Many people are genuinely concerned about fruit intake. Some (including yours truly) have even gone as far as avoiding fruit altogether for extended periods of time. Do we all need to avoid fruit, and if we do, are we missing out on magical nutrients and flavours?
Why Are We Concerned?
The main reason some of us worry about fruit is because of the naturally high-sugar (fructose) content of some fruits, which some believe may affect our blood sugar levels and weight-loss goals and may contribute to diabetes and non-alcoholic fatty liver disease.
There are also those who are sensitive to fructose. These people may experience gastrointestinal (GI) symptoms such as bloating, belching, gas, abdominal pain, and diarrhoea after eating fruit.
While I believe food sensitivities and GI symptoms need personalised dietary attention and further investigation, I do think that most of us are avoiding fruit unnecessarily and missing out on a great deal of disease-preventing, health-promoting goodness.
Need convincing? A quick glance at the benefits of my top fruit picks below should sway you.
1. Blueberries Blueberries are rich in the flavonoid anthocyanin, a potent antioxidant and anti-inflammatory compound. Studies show that blueberries can improve memory and learning and reduce depression.
2. Raspberries Raspberries are rich in antioxidants that can improve cardiovascular health and prevent hardening of the arteries. Raspberries contain raspberry ketone (RK), which burns fat and prevents obesity and fatty liver. Raspberries have also been shown to possibly prevent the growth of cancer cells.
3. Blackberries Blackberries burst at the seams with antioxidants. These compounds are protective and help to prevent tumor progression, neurodegenerative diseases such as Alzheimer’s, and bone loss.
4. Cherries Cherries are rich in the antioxidants anthocyanin and quercetin, as well as potassium, fibre, vitamin C, carotenoids, and melatonin. These nutrients have impressive health benefits such as prevention of heart disease, diabetes, Alzheimer’s, and inflammatory conditions.
5. Kiwifruit Kiwis are a personal favourite of mine. They are exceptionally high in vitamins C, E, K, folate, carotenoids, potassium, fibre, and phytochemicals. Kiwifruit have substantial cardiovascular benefits like reducing high blood pressure and increasing the “good” HDL cholesterol. Kiwis support the immune system and may even reduce the risk and severity of the common cold and flu. It’s even been shown to improve poor sleep quality in those with sleep problems due to its antioxidant and serotonin content.
6. Papaya Papaya and papaya seeds have proven anti-parasitic activities. The dried papaya seeds in particular are effective in treating human intestinal parasites, without significant side effects. Papaya may be useful in preventing kidney damage, is amazing for digestion, and reduces common IBS symptoms, such as bloat
ing, constipation, and heartburn.
7. Avocados Avocados are fruits full of nutrients that can assist in weight loss, reduce inflammation, and protect and nourish the heart and brain. See more on avocados here: Can I Eat Too Many & Will They Make Me Fat?
8. Tomatoes Tomatoes are rich in the carotenoid lycopene. Lycopene is anti-inflammatory and a powerful antioxidant. Tomatoes are a very valuable addition to one’s diet, particularly to support heart health and prevent Alzheimer’s disease.
9. Green Bananas (Raw) Green bananas are an amazing resistant starch, which has many health benefits, like weight management, diabetes control, and cholesterol lowering.
10. Grapefruit Studies have shown that grapefruit can lower blood pressure and improve cholesterol levels. Grapefruit is also a great addition to a weight-loss program and can improve insulin resistance and metabolic syndrome.
11. Oranges Orange peel and flesh are rich sources of flavonoids and compounds associated with antioxidant and anti-inflammatory activity and cardiovascular benefits, and have been shown to lower high blood pressure.
12. Lemons The combination of lemon intake and walking has been shown to reduce high blood pressure. Lemons are also a good source of vitamin C, thiamin, riboflavin, pantothenic acid, iron, and magnesium and are an excellent source of fibre, vitamin B6, calcium, potassium, and folate. They have been shown to suppress weight gain and body fat accumulation and improve insulin resistance. The presence of flavonoids in lemons helps to aid digestion and assimilation of food.
13. Apples Research suggests that apples may reduce the risk of many chronic diseases such as heart disease, asthma, and type 2 diabetes. Apples also improve weight loss and lung function.
What Fruits to Avoid
1. Fruit Salad Eating fruit salad is a very easy way to over-consume fruit. Stick to whole fruit pieces to avoid excessive fructose consumption.
2. Fruit Juice Fruit juice lacks the fibre, vitamins, and minerals that whole fruits contain. The fibre in whole fruits helps to slow down sugar absorption, regulate bowel movements, and reduce constipation. Manufacturers often add extra sugar to fruit juice, which can affect blood sugar balance associated with type 2 diabetes and obesity.
3. Dried Fruit Dried fruit has had its water content removed, making it extremely sugar dense. Dried fruit often contains preservatives, added sugar, and harmful inflammatory vegetable oils.
4. Mango Daiquiris and Dessert Wines Toxic sugar and chemicals in a fancy vehicle. Enough said.
How Much Fruit Should You Eat Daily?
Stick to a modest one to two medium-sized pieces of fruit or ¼ to ½ cup of berries daily.
This article is brought to you by Lynda. She is a fully qualified Naturopath and Nutritionist with over 13 years of experience in the health industry. Lynda specialises in detoxification and weight loss. She has extensive experience in running healthy, effective and sustainable weight loss programs and has expertise in investigating and treating the underlying causes of weight gain and metabolic problems. If you would like to book a consultation with Lynda, CLICK HERE
Watch the full interview below or listen to the full episode on your iPhone HERE.
Guy: No doubt about it, there’s lots of debate with fluoride on the internet. So who better a person to ask than holistic dentist who has over thirty five years in the industry.
The big question is; Should we us toothpaste with fluoride in it?
We felt this would make a fantastic topic for this weeks 2 minute gem. We also discuss fluoride at length in the full interview below.
Our fantastic guest this week is Dr Ron Ehrlich. He is one of Australia’s leading holistic health advocates, educators, and a holistic dentist. For over 30 years he has explored the many connections between oral health and general health, and the impact of stress on our health and wellbeing.
He is also co-host of a weekly podcast “The Good Doctors”, currently ranked amongst the top health podcasts in Australia. Together The Good Doctors explore health, wellness and disease from a nutritional and environmental perspective, looking at food from soil to plate and exploring the many connections between mind and body.
Full Interview: Unravelling the Fluoride, Dairy, Mercury & Teeth Connection
In This Episode:
Fluoride; should we avoid it?
Do mercury fillings effect our health?
The lessons learned from the legendary Weston.A.Price
Guy: Hey, this is Guy Lawrence of 180 Nutrition, and welcome to today’s health sessions. We have a fantastic episode for you in store today. Our guest is one of Australia’s leading holistic health advocates. He is an educator, a broadcaster, and a holistic dentist, and yes. We do tackle our topic today and get into that. He also has a fantastic podcast called The Good Doctors, and his name is Dr. Ron Ehrlich, and he has a wealth of information, and it was awesome to sit down with him for the last, I guess, 45, 50 minutes while he shares his wisdom with us.
We tackle some great topics we feel, fluoride being one of them, and this very debatable mercury fillings is another, dairy for strong bones, so we start delving into these things and what his conclusions have been after probably now, 35 years in the industry. I’m going to also talk about the legendary Weston A. Price who was a dentist back in the ’30s who uncovered some of phenomenal research as well. Awesome subjects, and yeah, you might look at the way you brush your teeth a little bit differently after this episode.
The other thing I wanted to mention is that we currently run two episodes a month generally now, and we interview a guest that we bring in, and [inaudible 00:01:17] discussed and then when we look into bringing in a third episode a month if we can fit it in. We really want to get this content out to you by just making sure we have the time, but what we’re looking at doing is a bit of a Q and A style kind of episodes where we want to answer the questions that we get coming in. If you have a question for us that you would like us to personally answer on the podcast, we will fit your question on there, and we can discuss it and topics at length, so it’d be great to get that feedback from you guys. Yeah, we’ll bring it into a third episode for a Q and A.
I really want to thank you guys for leaving the reviews as well. I’ll do ask often, but they’re fantastic. I thought I’d actually read one out. I’ve never done it before, but we do check every review that comes on. The latest one says, “Thought provoking,” by [inaudible 00:02:08]. I could read that slightly differently but I won’t. They say, “I don’t think there hasn’t been a single podcast where my jaw hasn’t hit the floor with some of the pills wisdom that have been shared. Keep them coming boys.” That is really appreciated honestly. That means a lot to us. Another review we had recently was, “Such informative podcast, five stars as well. I’ve started listening to Guy and Steve on walking and in the gym, so much more interesting than music. It feels like I’m learning while getting my daily exercise. Perfect.” Yeah. We are big advocates of doing two things at once. That’s for sure.
Look. I appreciate it. Keep those reviews coming. It’s like I said it helps our rankings and also, yeah. Keep an eye out as we bring in the third episode. Like I said, drop us an email at email@example.com and just mention the podcast, and we’ll take a look at tackling your questions or some. Let’s go over to Dr. Ron. Enjoy.
Hi. This is Guy Lawrence. I’m joined by Stuart Cooke as always. Hi, Stuart.
Guy: Our awesome guest today is Dr. Ron Ehrlich. Ron, welcome to the show.
Ron: Thanks guys. Lovely to be here.
Guy: I really appreciate having you on, mate. I seem to see your face popping up everywhere. There is a nutritional talk, a seminar on Facebook, social media, and even on podcasts. I thought it would be best for you to describe [inaudible 00:03:32] exactly what you do if you could share that with us first, because you seem to be man of many talents.
Ron: A man of many talents indeed but at the moment … What I really would describe myself is a health advocate. We’re an educator. I’m in the process of writing a book, so I’m soon I’m going to be to call myself an author, and I’m a dentist, a holistic dentist. There, a few different hats there.
Guy: It’s fantastic. Now, I remember seeing you talk quite a number of years ago. I think it was [inaudible 00:04:05]. I’ll jump in, and you walked on the stage and the first thing you said was you get asked all the time what the hell is a holistic dentist. Would you mind sharing out with us the [inaudible 00:04:17]?
Ron: Sure. Traditionally, dentists focus on the oral cavity. As a holistic dentist, what we focus on is the person attached to that oral cavity. That is a small point perhaps. It rolls off the tongue very easily but it’s a pretty important one because it then leads you into understanding what we’re looking at here is the gateway to the respiratory tract. If you think breathing is important which I think we’ll all agree it is, and sleeping well is important then this gateway is important as well. We’re also the gateway to the digestive tract, so chewing is an important first step in digestion. Getting this mechanism working well optimally is an important part of digestion. As well as that, there’s a huge amount of neurology in this area. Teeth is so sensitive that you could pick up 10 microns. A hair is 20 microns, so there’s a lot of sensitivity and neurology in this area. That’s going on and that leads us on to being involved with chronic headaches, and neck ache, jaw pain. It’s the site of the two most common infections known to man, woman, and child, tooth decay and gum disease, and almost every chronic disease is now seen as a reflection of chronic inflammation.
The big breakthrough was that people discovered that the mouth was connected to the rest of the body. No one knew that up until about 30 or 40 years ago, and that was a big, big breakthrough. Because of the decay, we implant a hell of a lot of material into people’s bodies, in fact, probably more than any other profession put together so all the other professions to put together. There’s a lot going on there and when you consider that this mouth is connected to a human being, with all those things going on, then that affects some of the decisions we make.
Stuart: Fantastic. You’ve touched upon a few topics there as well, Ron, that we want to want to delve into a little deeper down the track especially inflammation and chronic disease, things like that. We’ve got a few questions that we have to us for everybody, and they are largely hot topics in your area as well. First stop, fluoride. What’s your take on fluoride?
Ron: There’s no dentist present in this room, myself. The chance of me being stoned by someone is pretty low. It’s almost heresy for a dentist to discuss what are fluoridation in a negative sense. My take on it is this. Of the 140 or so elements there are in the world, 60 of them are required for the human body to function well, optimum. Stuff like calcium, magnesium, zinc … We could go on 60 of them. Fluoride is not one of them. Fluoride is not required for any normal biological, biochemical function, so if it’s not a required element, then it’s a medicine. If it’s a medicine, then it’s the only medicine that is put into the water supply without our individual permission. It doesn’t have regard to whether you’re a 2-month-old baby or you’re a 40-year-old building laborer who is 120 kilos or an 85-year-old woman who is 60 kilos or 50 kilos. There’s not a lot of nuance there in terms of exposure.
We’ve got a medication. There’s an ethical issue there about a medication added to the water supply which I have a serious concern about. Now going back to high school chemistry, fluoride belongs to the same family as the other halogens which are bromine, chlorine, iodine, and fluoride; therefore, halogens, right? We interviewed recently … We’ll talk about my podcast in a moment. I can’t resist getting it plugged in. Anyway, we interviewed a few months ago Professor [inaudible 00:08:23], who is talking about iodine deficiency and iodine is the biggest deficiency in the world. Two billion people in the world have iodine deficiency. Because it belongs to the same family as fluoride, chloride, iodine, fluoride, fluoride has the potential to compete with iodine for the thyroid, so it was used at the beginning of last century right up until the mid-century, mid 1900s as overactive thyroid.
When someone had an overactive thyroid, they gave them fluoride because they knew it would downscale the thyroid function. Here, if you … You guys may not take as many medical histories as I do, but as I get people coming through my surgery, many of your listeners may have been diagnosed with either underactive or overactive thyroid. It’s a huge problem in our society. I have some concerns about including something in the water supply that has the potential to affect thyroid function; that’s number one. In America interestingly enough which has been fluoridated since the 1940s or 1950s, since 1975, the incidence of thyroid cancer has gone up 160% since 1975. Is that to do with fluoride? No. I’m not saying that is. There are lots and lots of reasons why that might be the case, but that’s of concern to me.
Also Harvard University did the study … They did [mineral 00:09:53] analysis of about 30 different studies and there was some suggestion there that in fluoridated areas, IQ levels came down. There is some suggestion that it may affect bone in young men. This thing … Interestingly enough, of the 200 countries there are in the world, only about five of them, I think, it’s Australia, New Zealand, Canada, America and parts of England, they are the only ones that fluoridate. Are we saying that the rest of the world is just so ill-informed that they cannot make a sensible decision? I don’t think so. I think Scandinavia has a good history of looking at research and evidence, and there’s never been a randomized control study which is supposedly the GOLD standard about the effect of fluoride on tooth decay.
For example … I could show you a graph which showed really clearly that in those five countries, tooth decay has come down significantly over the last 30 or 40 years. You would look at it and you go, there it is. There’s proof that fluoride works, but if you go on to the UN side, the WHO side, World Health Authority, there is another graph which shows non-fluoridated countries, trending exactly the same way. What is this all about? A lot of reputation has been built on it. I know that’s true, but I have … In Europe, they do something called the … they have something called the precautionary principle. That is that if something has the potential to cause harm, why not best avoid it? I think that is definitely the better way to go because it’s a really good example of how we approach stuff in western medicine. You eat something that produces the plaque, and the plaque produces the acid, and then it makes a hole in your tooth. Therefore, let’s make the tooth harder. That’s what dentistry does, focusing just on here.
If you ask me, what is a holistic dentist, and I go, “Well, hang on.” This here is attached to the whole body. It’s got a thyroid, it’s got a brain, it’s got bones, it’s got nerves, and it’s got … We need to think about that and the precautionary principle is the one that I would endorse. To get rid of decay, it is far better to say if the hardest part of your body decays because of what you will imagine what’s going on with the rest of your body, why don’t we address what’s going on with the rest of your body and not only get rid of tooth decay, we might also get rid of a whole range of other chronic health conditions in the process.
Guy: You’ve triggered up so many questions already. I don’t know where to jump in.
Ron: In short, guys, I’m not in favor.
Stuart: Again, just to touch on this a little more, water supply aside as the ingredient in our everyday toothpaste, is that something that we should be weary of?
Ron: Now, there is some evidence to support a topical application of fluoride. We now practice use it very sparingly. I don’t personally use it in my toothpaste. I don’t personally apply it to every patient that comes through the door. If I see a tooth surface that is showing the early signs of tooth decay, just a bit of demineralization, then I will clean that surface and I might apply a fluoride varnish to that one surface and instruct my patient not to eat or drink for an hour. The rest of it is a great marketing ploy. I think there is some evidence to support topical application in a controlled way. I know you can make statistics look brilliant. You could say, “By using this toothpaste, we have reduced tooth decay by 30%.” That might be … Your chance of getting tooth decay was to have two surfaces of a tooth filled over five years, and by using this toothpaste, you’ve now got one third of the surface only required, so it’s playing with statistics.
Stuart: Totally. In a randomized study of two people, so [crosstalk 00:14:05].
Ron: I think there’s a place for very careful application of fluoride, but I don’t use it in toothpaste. We don’t use it as topical application in our practice, and we don’t … I personally don’t use it. We don’t recommend it for our patients.
Guy: Fantastic. That was what I was going to ask actually. To recap what you’ve commented on so far being a holistic dentist as well on fluoride and everything, the teeth … Would you be better off actually just changing your lifestyle and nutrition then as opposed to fixing the problem?
Ron: Absolutely. You guys and many of your listeners would be well aware of the work of Weston A. Price. He was a dentist. This is a really interesting story, but you probably haven’t interviewed Weston A. Price, but …
Guy: No. Please touch on it. Yeah, go for it.
Ron: Anyway, the point being, he in the 1920s and ’30s wanted to find out what caused tooth decay, so he went out and he visited traditional cultures around the world. He went to Malaysia, the Malaysian Peninsula, those specific islands, the New Hebrides, up in Scotland. He went to the Swiss isolated villages in the Swiss Alps. He went to Eskimos, he went North American Native Indians, the South American Native Indians. He visited all these different cultures, and what he found was something really unique. What he had was this amazing experiment could never be really repeated now. He had villages that were living on traditional foods and had done so for hundreds of years. What he observed in those villages were that none of them or very few of them had any tooth decay, whatsoever, but more importantly, they had enough room for all 32 of their teeth with some space even
behind the wisdom tooth.
They not only had enough room for their teeth, and we’ll talk about why that’s important in the moment, but they didn’t have any of the diseases of chronic degenerative disease.
They had no heart disease, no cancer, no rheumatoid arthritis, no diabetes, no obesity.
They were structurally, physically, very sound as well as being dentally healthy. What he then did was he talked … He went into the towns, and he looked at the same genetic group.
He really was doing in a way of controlled study, looking at the same genetic group and the one … The genetic group, the same tribe or family even that had moved into the city after 5 or 10 or very soon after a few years was displaying tooth decay, all of the degenerative diseases that are seen in modern civilization. From that, he wanted to determine what was it about traditional foods that was so unique and what was it about our western diet … Remember this was 1935, where people were only eating 12 kilos of sugar a year, now they’re eating … In Australia 45 kilos, in America 60 kilos to 70 kilos.
Put it in perspective here, he was looking at those people and they were healthy. He took food samples from there and he brought them back, and he analyzed them. He found there were three things they all had in common, the traditional diets. Now, they weren’t all Paleo. They weren’t all on Paleo. They were up in Eskimo land. In Alaska, they were on fish and blubber, and da, da, da. In New Hebrides, they were on oats and some seafood, and seasonal fruits, and in the Polynesia, they were on seafood, and they were on some fruits and some root vegetables, all different types of things. They weren’t all along Paleo, but what they all had in common was the traditional diets all were nutrient dense. They had 10 times the amount of water soluble vitamins that may … They likely the … and minerals and they were four times higher in fat soluble vitamins.
You need fat soluble vitamins to incorporate the minerals into your body. They had that and the interesting thing was the best source of these fat soluble vitamins which are A, D, K, E was animal fats that had been grown on pastured lands in traditional ways. This was a fabulous study done in 1935, and I’m about to give a presentation on Friday where I’ve actually done a little bit of a cut and splice of the catalyst program that was on the beginning of this year, so an ABC program in Australia, Catalyst, and it was on gut reaction. One of the senior professors of research at Monash University said, “You know what? There’s this huge breakthrough that’s occurring. It seems that what we eat could be affecting heart disease, cancer, diabetes, obesity, and a whole range of other things.” He was saying it like this was an amazing breakthrough, and if we were careful about what we ate, we could actually extend our life by years if not decades.
Stuart: I don’t believe a word of it. Just advertising. It’s just advertising.
Ron: The beauty of that is if you look at that, and you listened to what you would think, “Oh, my God.” Like, “What is going on?” If this is the breakthrough to the medical community in 2015, this is why we’re in the [inaudible 00:19:34] because you can press the rewind button to a lovely little segment of Weston A. Price where he himself taught and says pretty much the same thing in 1935, so it suddenly taken us 80 years to get on top.
Stuart: It’s so tricky as well, isn’t it? You realized that there is such huge power in even these beautiful and yet nutrient dense foods, but then if you were to take that group who were truly thriving and pull them over perhaps with the same diet, but surround them in the conditions that we have today with email, and stress, and pollution, and the rat race, I wonder how they would feel whether that would have a …
Ron: It’s a good point, Stuart. It’s a good point because one of the things … Stress has been of an interest to me over the last 35 years. In fact, today’s rather that would feel [inaudible 00:20:26] guys. I’m sharing this with you. Today is the 35th anniversary of my practice in the city of Sydney, but that’s another story, but for the last 33 years, the model of stress that I have used, the model of health that I have used in my practice is that our health is affected by stress. I define that stress as a combination of emotional, environmental, postural or structural, nutritional, and dental stress. Those five stresses and people say, “What’s dental stress? You’ve just pulled that out of the hat because you’re a dentist.” I’ve just defined for you what a holistic dentist is. Respiratory tract, digestive tract, chronic inflammation, nerve damage, chronic pain, all these materials that we use.
Dental stress is an important thing that’s often overlooked, but they are the five stresses, so what you’re saying is absolutely true. You could be on the best diet in the world, but if you are in overload, stress, the fight-and-flight mode that many of us, in most of their [inaudible 00:21:29], and you are not going to be absorbing those nutrients absolutely right.
Guy: What I noticed myself … I can us myself as an example because I don’t think a lot of us even appreciate that we’re in the stressful mode. We just assume it’s normal from our day-to-day actions. I went to Mexico a couple of weeks ago, and I was actually meditating four days on and off in a workshop, but I didn’t realize how stressed I was until I got there and then slowly started the wrong way. By the end of it, I got, “Oh, my God, I feel like a different person.” I’ve been carrying that for weeks or months prior to it. It’s amazing.
Ron: Go ahead, Stuart. Sorry.
Stuart: I’m just going to say, can you imagine my stress as Guy is away in Mexico meditating, carrying the business and raising a family, so it works well for both of us, isn’t it, Guy?
Guy: It was fabulous.
Ron: Meditation is another. It’s the big one, isn’t it? It’s just such an important part of being healthy in this day and age. I think you should not be without it.
Guy: There you go. Yeah. I’m certainly exploring it and I’m enjoying the process. You can look then along the way, but …
Ron: Stuart, you look like you’re about to say something.
Stuart: I do. I’m going to bring it back on track to the dental route as well. I’ve got another million-dollar question for you. Guy and myself, we’re children of the ’70s and the ’80s. We’re anything. We always had mouthfuls of sweets and pop and fizzy drink and didn’t really care about too much. We’ve got fillings in our mouths; most of our friends have at this age. Should we be concerned about these fillings particularly if they are mercury amalgam?
Ron: Yeah, I think you should. See, the interesting thing is that it’s mercury. I’ll have to explain. The silver fillings in people’s mouth what it used to be called silver amalgam fillings euphemistically, half of it is mercury and the other half silver, tin, zinc, and copper, so it’s an amalgamation of silver, tin, zinc, and copper, mixed up with liquid mercury. That when you plug into a tooth, within an hour goes hard, and within 24 hour goes much harder. It’s a cheap, it’s been used for 170 years in dentistry, and nowadays, if I … I haven’t done an amalgam filling for almost 30 years, but if your dentist who you might ask this question or say, “Should I be worried about amalgam? ” “No. Don’t worry about it. It’s perfectly safe.” Okay. Let me ask you this question. When you’ve done a mercury amalgam filling on your patient, and you’ve got a little bit left over, what do you with the scrap?
I know it’s a rhetorical question, it’s a trick question, but people should ask it of their dentist because the answer is this, it’s against the law for you to put that scrap into the toilet, the garbage, or down the sink. That scrap has to be disposed off as toxic waste.
However, through some twist of faith, it’s perfectly … The only safe place to put this toxic material is in the mouth of a human being. I don’t know whether … To me, that defies logic.
Guy: It’s like the world has gone mad.
Ron: It’s the mercury, but time … The question then goes because when I was placing mercury amalgams in the late ’70s and up to about 1981 or 1982, I was parroting what the university told me and that’s was, “It’s locked in. It doesn’t escape.” A chiropractor who is referring me patients at that time said to me, “Ron, it does escape. Read this literature.” I said, “Okay. I’ll read it. I’ll read it.” I read it and I couldn’t believe it, so I took … There was a piece of patient came in, a bit of old filling had fallen out, so from the records, it’d had been six or seven years earlier, so I sent it off to the Australian Analytical Laboratory to have it tested. It came back 40% mercury, and it had gone 50% mercury. I thought, “Oh, my God.” Hang on.
Guy: [crosstalk 00:25:55].
Ron: I don’t believe this. I don’t believe it. I repeated that with about four other samples and they all came back 37%, 43%, 39%, 41%. Clearly, mercury was escaping and when it escapes, it gets stored in the kidneys, the liver and the brain, so doing a blood test does not tell you whether you’ve got mercury toxicity or not. It is an issue. It’s one that is very difficult for the profession to grapple with and again it goes back to what’s the difference doing a holistic dentist and a normal dentists? If all your focus is here, and you’re trying to restore a tooth as best as you can, as economically as you can, then mercury amalgam is a great filling material. There’s only one problem, and the problem is that tooth is attached to a human being. Apart from it, perfectly fine.
Guy: If you got mercury fillings, is it quite a procedure to change them?
Ron: Look. It’s not rocket science but it seems to … There is some precautions that one should definitely take. You are better off leaving it in your mouth. Obviously, if there’s decay in there, you don’t leave it in your mouth, but if you’re having it removed because you’re wanting mercury removed from your body, then you need to take a few precautions, and in our practice, the precautions that we take are we use a rubber dam which is a shape of rubber that acts like a diaphragm. We punch a hole in that and the tooth or teeth that we’re working on pokes through, so it forms a barrier so that it protects the airway. We also give people a nose piece, because as soon as I put my drill on to a mercury filling, I create a vapor which your nose is very close to, so I don’t want you to be inhaling mercury vapor. We also use a lot of water to dampen down the vapor for us. We also use high-speed suction to avoid the exposure for us and the patient. We move it in a certain way, so we can flick it out rather than grinding out because that creates more vapor. In our practice, we have air purifiers and negative ion generators to help us deal with that as a OHS.
Guy: Cool. Sure.
Ron: There are some precautions, you should not have it just removed. It does raise the issue of mercury … It raises a really important issue and that is dental materials in general. I was attending a course last year from a professor from the Karolinska Institute in Sweden which is very big on Toxicology, and introduced me to this idea of metal-induced chronic inflammation. By being exposed to metal, on a 24/7 basis, the potential for your body to react by then going into chronic inflammation is there, so in our practice, we’re try and avoid metal as much as we can, and we can pretty well do that. There are some issues around dental materials that need to be considered carefully, but mercury for us has been a no-no for almost 30 years, and whether you’re removing a small filling or a whole mouth, you do it carefully and you support the person. Usually, we work with the person’s naturopath or nutritionist outside.
Stuart: If for instance, I did have a filling, a mercury filling, but I went to the trouble of getting a heavy metal analysis test. Maybe a hair testing kit, and I didn’t have any issues with mercury, happy just to go along and not really pay too much attention to it?
Ron: In our practice is in the city of Sydney, it’s called Holistic Dental Centre. There’s another plug, but anyway … The point about it is that we do not take a dogmatic approach to things to alter it. In a way, I envy those that do, that say, “All amalgam fillings should come out. All root canal teeth should come out. All these, all that.” We’re not dogmatic like that. I think there are two separate issues here. One is should we still be using the material? To me, the answer is definitely no. There is no excuse for using that material in today’s dental world. That’s number one. The second issue is should everyone be having every filling out? The answer is maybe, maybe not. We need to consider each one individually, each person individually. If for example, you were in excellent health however we define that. Of course, you got to be thinking about physical, emotional, mental, all these different …
Ron: Dental. All those different aspects of health, however we define excellent health. If you were in excellent health, and you’re sleeping well, and you’ve got good digestive, all the functions are going well, and … Hey, I don’t lose any sleep over the fact that when that filling needs to be removed, it should be removed, but when it is removed, it should be done carefully.
Stuart: Right. Got it.
Ron: Hair analysis is a gauge. It’s reasonable indicator. I remember I said mercury is stored in the kidney, the liver and the brain, it’s stored in fat tissues, so to get a proper analysis of what mercury load you have, you need to do a heavy metal … A challenge if you like, so you can take a chelating agent. People are exposed to heavy metals. Say you swallowed lead or something. The way that get that out of your body is by using what’s called the chelating agent. An example of that is something called DMSA. You could take DMSA and for you … Firstly, you would measure your urine before, and you’d have a really low level of mercury in your urine or your blood. It’s not a good measure. It doesn’t float around there, but then you take a couple of capsules of DMSA, and then you retest three, four or six hours later, and you collect the urine or a blood, and then you measure the before and the after. What you’ve done is you’ve dragged the mercury out of the organs and you deposited it in the …
Guy: In the urine.
Ron: … urine hence, to be excreted. That’s a more accurate way of determining it, but as I said, we’re not dogmatic about it. We’re very careful. I have some patients that have come to me from all over the place that they’ve had their amalgams removed in two or three sessions, and I’ve had other patients that have taken 10 or 15 years.
Stuart: Okay, got it.
Guy: Great answer.
Stuart: It’s good to know.
Guy: Another question, Ron on dentistry, and it’s a hot topic that will come up all the time for us is dairy consumption. Is this a key to strong teeth and bones?
Ron: Look. One of the things that I’m also very interested in is why public health messages are so confusing and contradicting. You only have to look at who is sponsoring some of the major professional organizations like the Dairy Corporation is a major sponsor of every professional, nutritional organization as well as the Asthma Council as well as … You name it. The Dairy Council are offering some sponsorship. That is, I think, clouds over some of the issues. I think there is some place for dairy, perhaps in a cultured dairy sense. If the dairy is grass fed, that’s a different story as well as opposed to being grained fed, but it’s certainly not an essential requirement for healthy teeth. No. I think fat-soluble vitamins are and within dairy … There are some fat-soluble vitamins, but there are some other issues that go with them. When we pasteurize and homogenize milk, we remove a lot of the enzymes that help us cope with the proteins in the milk, the casein and that is a common allergy that people and food sensitivity that people have.
I think what’s important is that you have … For strong healthy teeth, from the moment of conception … You get this from the moment of conception. In fact, probably for a good year or two, prior to conception, both male and female, to be eating a nutrient-dense diet that is high in vitamins, fat soluble and minerals, fat-soluble vitamins, and has a really broad range of vegetables and good fats and moderate amount of protein … I could go on about what it is, but it is not dairy. Dairy is not the essential [inaudible 00:34:53].
Guy: I appreciate it. You say fat-soluble vitamins, right? Yet, we’ve been told not to eat for God knows how many years as well to digest the vitamins that are fat soluble.
Ron: It’s actually set us up for the perfect storm. We’ve had the food pyramid which is food grains at the bottom, and avoid fats. We’ve had the low-fat dogma coming to us via [inaudible 00:35:18] and every heart foundation and every pharmaceutical company in the world because that’s something that doctors can measure. They can measure cholesterol, and they can give you a drug to lower cholesterol, so it makes them feel like they’re doing something. We’ve had the food pyramid and we’ve had the low-fat dogma, and we still have heart disease, number one. Cancer, number two, one in two male, one in three women. We will get cancer by the time they are 65. We’ve got autoimmune disease, it’s going to the roof. There are over 200 autoimmune diseases. By autoimmune, we mean Crohn’s, irritable bowel, thyroid function, rheumatoid arthritis, Parkinson’s, et cetera, et cetera. Then we’ve got diabetes and obesity. How is that food pyramid and low fat diet been working for us over the last 40 or 50 years? Not all that good.
Guy: [inaudible 00:36:13].
Stuart: You touched … You mentioned it like a certain type of dairy and you’re also touching on upon the importance of fat-soluble vitamins as well which led me to think of reminineralization. Are we able, through diet and all of these key nutrients, or be it in a different dairy from fats, whatever, great foods, can we assist our teeth in remineralizing themselves?
Ron: I think the answer to that is yes, up to a point.
Guy: Can you explain the remineralization [crosstalk 00:36:50]?
Ron: Let me just explain what demineralization [crosstalk 00:36:52].
Guy: Okay. Perfect.
Ron: Let’s start what’s the beginning of the problem. A tooth is covered by enamel which is really hard. Underneath enamel is dentin which is considerably softer, and underneath the dentin is the nerve and the tooth, right? [inaudible 00:37:08] on a tooth. Now, within the mouth, there are at least 500 different species of microorganisms that we know of, and they live in perfect harmony. There’s a struggle like the rest of the world, the struggle between good and evil in the mouth as a symbol of struggle that goes on a daily basis between good and evil. If you are eating a good diet, then the good bacteria, just as they are in the gut proliferate, and you enjoy good health. If you’re eating a poor diet which is sugar, refined carbohydrates, grains which often break down into carbohydrate and sugar which breakdown into sugars very quickly, then you have a lot of sugar substrate for the bad bacteria to proliferate. You’re like any living organism that eats, it’s got to excrete. It’s got to go to the toilet. What did it excrete is an acid. The tooth is made up of calcium and phosphate, crystals, and so it starts to demineralize the tooth.
That shows up as little whitish spot on the tooth surface first, then it becomes a brownish spot and then it starts to undermine the softer dentin under the enamel, and then one day, you bite into something, and suddenly, out of the blue, you’ve got a hole. It’s been going on there for a while. Now, if you have the early stage of demineralization where you just got this early stage of decay, white spot, or even maybe the brown spot is starting and you eliminated all those substrates that fed the bad bacteria, and you ate a nutrient-dense diet which we’ve already talked about, then there is the chance to arrest decay and stop mineralization and remineralize the tooth. There are some products that [purport 00:38:54] to assist that. One of those products is called Tooth Mousse.
Tooth Mousse is a dairy product derivative and it’s a bio-available calcium and phosphate.
We do use some of that in our practice. I think the issue of mineralization, remineralization is a really important one, and then you get on to the topic of drinks, and water, and sports drinks, and carbonated drinks, and the alcohol, and the acidity of those drinks, you’re pushing up against it. I had somebody coming in to see me the other day who was complaining about sensitivity around the neck of the tooth. This was around 12 o’clock in the morning, and they told me, I said, “What did you have for … What are you eating?” They go, “Oh no. I’m on a really good diet.” “I started today with fruit juice. I have a big glass of orange juice and a big bowl of fruit, and then I have some muesli or some cereal with some milk. I’ve got low-fat milk. I don’t want to get … You know, I don’t want to be unwell, so I’m going to have low-fat milk.”
The Heart Foundation [text 00:40:00] going there and then she comes in to see me with iced tea. [crosstalk 00:40:05]. I calculated for her, and it was only 11 o’clock in the morning, but she’d already had the equivalent of about 27 teaspoons of sugar, and it was on the 11 o’clock in the morning. Really, what we are up against is dairy is not answer, remineralization is definitely possible. You need to consider the food that you’re eating and the drinks that you’re drinking.
Guy: [crosstalk 00:40:30].
Stuart: It’s so sad because that lady would have thought that she is doing the best that she can based upon the information that she is receiving from the supermarkets, from the government, from pretty much everybody in her circle.
Ron: I’m really … One of the things I’ve come to realize is we’ve got a real problem with our health system. In terms of crisis therapy, there is no better place to be. The level of ingenuity, of skill, of intelligence, of equipment that’s available to deal with a crisis, analysis on the medical health crisis is phenomenal. A friend of mine had a 1-week-old baby, open heart surgery for a heart defect. My 89-year-old mother had a new aortic valve replaced. What they can do is amazing. Crisis therapy, tick that box, brilliant. What’s wrong with the healthcare system is that it’s really not a healthcare system. It’s become a chronic disease management system. Really, between chronic disease management and crisis, it’s a great economic model. It generates billions, literally billions of dollars of profit for the processed in pharmaceutical industry, and for the health industry. I reap … I don’t reap billions of dollars sadly, but dentistry is a product of western diet.
Guy: Culture, yeah.
Ron: If I was a dentist in the Swiss Alps village, I wouldn’t be having a very busy time, so we have a chronic disease management system and that’s got to change. It’s unsustainable financially, the human cost, the loss of human potential is enormous.
Guy: Do you think people are being more proactive?
Ron: Definitely. I think there’s two schools … Actually, Guy, that’s a really interesting … but I think that’s a rising tide. I think there are two schools of thought out there at the moment. One is total faith in the Western health model like, all I need to know is my doctor’s phone number. Apart from that, I’m going to be fine. I’ve got health insurance and my doctor’s phone number always work. They’ll just tell me what medication I need, if I need surgery, so be it. It’s all there for me. There’s the other group that says, “Wait a minute. I know that’s there for me, but I don’t want to get it.” They are becoming far more proactive in their life. I think that’s a rising … That’s a definitely a rising tide.
Guy: I was going to add as well even just for the [inaudible 00:43:08] podcast and blogs and things that are popping up the message and from the growth of our podcast over the last years, people are definitely at least hungry for information, and trying to get it out there for people to proactively change.
Ron: I’d agree with that.
Stuart: I did have a question when we were talking about the remineralization and you touched upon the oral microbiome, and I listened to a great podcast a couple of weeks ago all about that very topic. My question to you is mouthwash. Does that affect the oral microbiome because they were saying that it did at the time, and so I just thought we’d ask the expert.
Ron: Were they saying it did in the positive way or negative way.
Stuart: A negative way.
Ron: Absolutely. That whole issue of bad breath for example is a classic example of … It’s such an interesting topic. I could talk to you for half an hour and an hour on bad breath but basically, there are medical reasons why you have bad breath. It’s dental and medical reasons, and yet it is a 10-billion dollar industry of mouthwashes, breath fresheners, da, da, da, da, da. You name it and most of them are totally ineffective and do not address the root cause of the issue which is the same as tooth decay or bad gut biome or bad oral biome, gut biome. The same diet that promotes a healthy gut biome, guess what? It promotes a healthy oral biome as well. That product that you buy … If you have an infection or you’re dealing with something on a short-term basis, maybe we use a herbal mouth rinse, tincture of calendula which is very effective in a short term, but I wouldn’t recommend that for more than a couple of days for any patient. I certainly recommend a mouth rinse on a regular basis.
Guy: Great. Great questions then.
Stuart: It’s interesting. The microbiome in the gut health now is so huge. You see the next breakthrough but many of us don’t even think that it starts in the mouth, and we’re drinking sodas with all these crazy acids, very harsh mouthwashes and rinses or manner of foods that we put in there would have to have an effect at some point I would imagine.
Ron: Look. Like I said, the two most common infections known to man, woman, or child is tooth decay and gum disease. That only arises through an imbalance of the microbiome in your mouth. If that happens there, why on earth wouldn’t it happened anywhere else in the body and it certainly does. That’s what Weston A. Price found out, big breakthrough in 1935. It’s just taking a little while for the [ballot 00:46:05] to arrive.
Guy: [crosstalk 00:46:06].
Ron: He posted a letter 80 years ago, and it’s only arrived on our shores recently.
Guy: That’s amazing.
Stuart: [crosstalk 00:46:14].
Guy: What does a holistic dentist to do with the care for his teeth?
Ron: I try to eat a good diet. Listen, I work on an 80/20 principle, 90/10. If I get to 90/10, I am saintly. I’m very proud of myself. I’d like to think that throughout, most of my … All my week, I’m on an 80/20 basis. You’ve got to work out what percentage is right for you. Some people think 50/50 is pretty good, and to me, that’s ridiculous; 60/40 doesn’t cut it; 70/30 is not going to make that big a difference; maybe 20 is the bottom line; 90/10 is what I do, and if I was 100% or I’d be a social outcast and known whatever [inaudible 00:47:03]. I think you’ve got to cut yourself a little of slack here because you end up getting so stressed out about what you’re reading, that it becomes pathological in itself, but essentially, the basis of my diet is I eat … The majority of my diet, I’m trying to make vegetables of varying colors, as many colors as I can. I try to keep low-ish carb and by carb level, I mean around 70 gram to 80 grams of carb a day is achievable and if people want to know what that is, I would suggest to get a carb counter and spend a week looking and weighing everything you do.
You don’t have to do it for the rest of your life. You’re just going to do it for a week or two to start getting your head around it. I would try … I had moderate amount of quality pasture fed, preferably organic protein, and by moderate I mean … We’re talking about … For me, who is 80 kilos, I wouldn’t want to be eating more than about 60 grams of protein a day. An egg has got 7 grams of protein, so if I have two eggs in the morning, there’s 14 grams, and a 200-gram piece of steak would have 66 grams right there and then. We eat too much protein. There’s no doubt about it. We eat too much meat, and we eat too much meat for two things. Problems with that is, one, for our own health, it’s not good, and two from a sustainability and planetary point of view, I don’t think it’s good. The other thing is good fats. By good fats, I would include butter, olive oil, avocado, coconut oil. I do most of the cooking at home, coconut oil. I indulge myself with some roasted vegetables and duck fat occasionally.
Then I have clean water. I actually purify my water. I have a reverse osmosis filter which removes everything and then I might add a couple of grains of Himalayan or Celtic sea salt. If I can taste it, I put too much in. If you have salts, I use either those salts, Celtic sea salt or Himalayan rock salt which have 60 trace elements in them, and I have moderate amount of seasonal fruit. I restrict my fruit intake, but I do have seasonal fruit and I do have some apples, bananas, berries, preferably organic. They’re very high in pesticides, strawberries and blueberries. Then sea food, moderate amount of sea food. I’m very careful with sea food. The best sea food is I think sardines. A lot of the other … The bigger fish, I wouldn’t touch.
Guy: From the mercury perspective or …
Ron: From a mercury sustain … There’s two issues about seafood. One is sustainability. We have raped and pillaged sea, and we’ve now reduced to up to 90% of its fish stocks over the last 20 or 30 years, so that’s a bit of a problem. The toxicity issue is inescapable, and the higher up the food chain you go, so the big fish are our problem. Then you go to farm fish, and I don’t really want to touch farm fish either because the farm fish are not in a natural environment. They often eat trash fish, so when they scour the ocean, they use big nets and that will take out the fish that can be sold at the fish market, but they have a huge amount of what’s called trash fish which were either too small to eat or a bottom feeders, and so they end up getting milled up to fish meal or they might … I just think farm fishing is not a good … I think sardines are the best alternative, calamari, okay. I don’t eat much. I don’t eat much seafood. It’s overrated.
Stuart: How would you move? What would you do? Are you a marathon runner or are you a crossfit aficionado?
Ron: I’m a functional movement aficionado.
Ron: No. Really, I am. For the last … One of the most liberating things I’ve learned is that if you did 10 minutes or 20 minutes of interval training, high intensity interval training, then your metabolism is up for 24 to 48 hours. If you did a 10-kilometer run, your metabolism would be up for six to eight hours, so you don’t have to do that much to make a difference. For many years, I have attended a fabulous gym. I think he is one of the best trainers in Australia, Origin of Energy in Bondi Junction in Sydney, and Aaron McKenzie is into functional movements. It’s bending, twisting, turning, lunging, reaching, extending, flexing, doing all those movements that we do in everyday life and incorporating them into a workout, and then also focusing on the core. I have tried to do that three or four times a week, and I also do some stairs, high-intensity cardio but only over a short period, and so I don’t … I’m not a runner.
I think people run for various reasons. It’s very meditative. It’s not just the health thing people go out for long runs, but it’s not a really good thing for you. It’s not good for your joints. It’s not good for you. It’s not necessarily a good thing. That’s the first thing. The other thing is I try to wear a pedometer because you could work out for 30 minutes or an hour a day, but you’re sedentary for the 23 hours, and that’s a good thing either. In my surgery, I actually have measured that in a working day, I would walk about 6,000 steps just backwards and forwards from patient, around from where I parked my car to where my surgery is and back again, and to and from. I try and incorporate movement. Every morning, when I wake up in the morning, I do some yoga. I usually do the Salute to the Sun, a few rounds of that. If you’re wanting to do an all-around exercise, that is brilliant. Salute to the Sun, a couple of rounds of that in the morning really gets you going, so yeah. Movement is important.
Guy: A lot of people just don’t move. That’s another thing and another topic but nice to hear you do. I’ve been bringing in yoga to my weekly routine, and I’ve been trying to get
Stu there but he’s not prepared to [inaudible 00:53:46] and come down.
Stuart: Yeah. One day, Guy.
Guy: I’m aware of time. It’s going on a little bit, Ron, and I’d love for you to just talk a little bit about your podcast just to let the listeners know that you’re a podcast to Good Doctors, is that right?
Ron: We do.
Guy: I know Stu has become a fan. He’s been listening to a lot of it lately.
Stuart: I have. I’m loving it.
Ron: Yeah, good. It’s been going for a couple of years now actually, and my co-host, that it’s called The Good Doctors, Health Care Unplugged. Each week we explore. Here comes the introductions too. Each week we … no. Each week we do, we explore health wellness and disease from a nutritional and environmental perspective and we look at food from soil to plate and we look at the connections between mind and body, and we do that because they’re all connected. We really are talking about alternative medicine, we’re talking about good medicine, and my co-host in that is a fabulous doctor in the Mornington Peninsula, integrative holistic GP called Michelle Woolhouse. I personally … we’re up to episode 170, I think, and we do Healthy Bytes which very … Sometimes we interview people, sometimes we have a Healthy Byte which varies from 5 minutes to 20 minutes, and we’re just starting to do book reviews, but I have personally learned so much.
Each week, I get to pretend, and it’s not much of a stretch for me, but I get to pretend that I don’t know everything. I get to ask either our guests or Michelle something, and I’ve learnt so much from that, so it’s a great show. We’re starting to take it little more seriously. We’re going to do some live events next year. It’s going to be really good. It’s a really exciting project. It’s one we both really enjoy.
Stuart: Fantastic. If we wanted to connect to The Good Doctors, the best way to do it?
Ron: iTunes or you could go on to our web page which is thegooddoctors.com.au, and we’ve got a Facebook page, we got a lot of information going out. We’re just about to publish an ebook on what is good health, and we’re about to do a whole series of varying programs. We did a fertility series, we’re doing a cardio series, a cancer series, so there’s a lot exciting things happening there next year.
Guy: I think you’re right. Since we’ve been podcasting, I’ve learned so much. I find it a privilege. We have guests on like yourself, and we currently do them [inaudible 00:56:18] interview, but the absolute variety of knowledge that you exposed to, it’s awesome.
Ron: I’ve started a second podcast as well.
Guy: Have you?
Ron: I have on through my surgery, but it’s called Holistic Health Conversations. It’s where I interview practitioners that we work with around Australia or around Sydney, and also internationally who have a holistic approach to healthcare. That’s starting up in the next couple of weeks as well from our surgery web page.
Guy: Well done. Fantastic. There you go. Ron, just to wrap up, we have a question we ask everyone on the podcast every week. Nothing too technical, but what’s the best piece of advice you’ve ever been given?
Ron: I think the best piece of advice I’ve ever been given … The best lesson I’ve learned is to take control of yourself and keep an open mind because we love certainly, and if you’re going to change your health, there are two things that are important in change, any change. The first one is to accept control. It’s called locus of control. Do I have the control over my health? I know I don’t 100%, but I want to be as much in control of it as I can, so that’s number one. Number two, a tolerance of ambiguity. Meaning things are not black and white, and keeping an open mind and incorporating information and having knowledge is a very powerful tool, so take control and be the best you can be. That’s the best lesson I’ve learned.
Guy: Awesome. It’s funny you come up with that answer because I’ve been [inaudible 00:58:04] the phrase, beginner’s mind, when you approach the things, and that’s come up in the last couple of podcast actually.
Ron: Look, I often say that I only wish I knew as much I thought I did when I graduated from dentistry. When I graduated, I passed all the exams set by all the professors, and I thought I knew it all. Actually, the more you learn, the more you realize you don’t know, so it’s fun to learn.
Stuart: That’s right.
Guy: Fantastic. What’s coming up next for you?
Ron: I’m just in the process … I’m just finishing a book, and the book is called Simply Be Well. It’s an exploration of the five stresses in life that break us down which I’ve mentioned, emotional, environmental, postural, nutritional, and dental, and the five pillars of health that build us up which is sleep, breathe, nourish, move, and think. It also explores why public health messages is so confusing and contradictory. That’s coming out in the New Year. If people are interested, they can go into my website and we’re going to be … I think I’m going to have the first couple of chapters ready in a couple of weeks, and so we’re going to give them out free, send out the first couple of chapter.
Guy: [inaudible 00:59:10] awesome. Let us know when it’s out. It would be great. Everyone listen to this. Your website, best place to go back to the [inaudible 00:59:19] would be?
Ron: The surgery website, the shdc.com.au. SHDC, that stands for Sydney Holistic Dental Centre.com.au or they go on to drronehrlich. All one word, lower case, dot com, and there’ll be a lot of information on their too. [crosstalk 00:59:37].
Guy: [crosstalk 00:59:36].
Ron: Workshops coming up in the New Year, a Simply Be Well workshop to go with the book, and we’ve got an app that goes with the book as well, so a lot of exciting stuff coming up.
Guy: Awesome. We’ll link to the show notes as well, so people can just go and check it out.
Guy: [crosstalk 00:59:52].
Ron: Thanks for having me.
Stuart: [crosstalk 00:59:53].
Guy: Thanks for coming on. That was brilliant. I really appreciate it.
Stuart: [crosstalk 00:59:55]. We continue to learn which is great.
Ron: Don’t we? Thanks, guys. I really appreciate it.
Stu: I used to sleep well, really well. I remember the days of shutting and opening my eyes in a split second only to realise that 8 hours had melted away. So it really bugged me that my sleep quality had gone well and truly ‘pear-shaped’ over the last couple of years. Raising a busy family and a thriving business could be partly to blame but I’m a stubborn bugger and won’t accept that this is simply part of getting older. If overall health were defined as pillars supporting a house (i.e. nutrition, exercise, mindset etc.), good quality sleep would be the most critical pillar, it’s that important.
So, trying to nail the elusive 8 hours of blissful slumber has been my mission for the past couple of years. I’ve probed all manner of health and wellness experts through our podcasts and tried all the usual sleep aids and more, including: melatonin, sleepy teas, adaptogen herbs, nasal sprays, meditation, yoga, acupuncture, every other supplement under the sun and even an overnight sleep study.
Anyway, I can proudly announce that those days are behind me now as I’ve nailed it. I’ve arrived at a combination of tools that consistently take my sleep quality from sub 50% to 85% and above. Goodbye daily jet-lag :)
Note: Couple of points to highlight so you get the full picture. My diet is really good, I run a nutrition company and practice what I preach. This means I eat very little crap and don’t really drink alcohol (it just doesn’t work for me). I exercise each day for no longer than 30 minutes and try to get a little sunshine too. It goes without saying that my bedroom is dark (really dark), and that all electrical devices are switched off and unplugged. Yes that does include my iPhone with the exception of flight mode for the alarm when necessary.
So here’s what works for me:
Orange (Blue-Blocking) Glasses
I’m sure you’ve heard much talk about these in the sleep circuit but do they actually work? In a word, yes, at least for me. The theory is that they block out the blue light from things like TV’s, smart-phones tablets and computers that inhibit the production of melatonin (our sleep hormone). After putting them on you feel like you’ve entered a new world, things seem slower, less hectic and you feel noticeably calmer. I put these on at around 7:30pm.
Yes I know that magnesium is one of the go-to supplements for sleep and I’ve tried them all (literally). It’s the exact type that made the difference in my case. I’ve tested Magnesium Citrate, Malate, Oxide, Stearate and many more but it was Magnesium Bisglycinate that really helped. It seems to calm the muscles and relax the racing mind, which never seems to slow down. I stir 1/2 teaspoon of Magnesium Bisglycinate powder into a glass of water after lunch and then again after dinner at around 7:30pm.
I have an unusually fast metabolism and always seem to be thinking about my next meal so a snack before bed is right up there for me. I listened to a great podcast outlining how some folk simply ‘run out of fuel’ during the middle of the night causing interrupted sleep, which I can relate to. I’ve dabbled with pre-bed snacks, eating fat, protein, carbohydrate, and then a mix of the lot and found a recipe that works for me. I combine 1/2 cup of cooked and cooled quinoa, mixed with a few solid teaspoons of coconut cream and stir in cinnamon (lots of) and natural vanilla powder. I eat this 20 minutes before bed usually around 10pm.
I like to wind down before bed and use a couple of tactics to slow the internal chatter. I will point out that email, Facebook, Instagram etc. are all switched off after 7pm, any later and they seem to really impact getting to sleep. Listening to 30 minutes of music or a podcast (even more effective) works a treat. It goes without saying that I’ll be wearing the orange glasses when fiddling with the iPhone during this time.
That’s it, my toolkit for better sleep. Removing any one of these strategies genuinely results in a decrease in sleep quality, which in my case is waking up during the night. Have you found tools or techniques that work for you? Drop us a line below and let us know.
Lynda: It’s a common problem that most avoid talking about. I on the other hand, love discussing constipation, particularly because it can be a big indicator of your current health. Constipation has many causes, from poor diet and fluid intake to the presence of a pathogen (bacteria, fungi), emotional imbalance and so on.
This article will focus on “WHAT YOU CAN YOU DO ABOUT IT RIGHT NOW” and delve into causes at a later date.
Here Are My Top 15 Ways To Get The Bowels Moving…
1) Express Yourself – Holding onto past memories or emotions can lead to anxiety and amplify stress. During stressful times it is common to hold onto our poo as well. In Chinese medicine the large intestine AKA our garbage collector, and the lungs when out of balance are associated with an inability to grieve and let go. As a result our bowel movements become sluggish and we store and recycle our waste, collecting toxins, bad breath and all sorts of funky conditions along the way.
2) Fibre - Every meal should contain a portion of fibrous food such as brussel sprouts, cauliflower, broccoli, chia seeds, ground flax seeds, berries and avocado. Fibre helps move waste through our digestive system and is also food for your gut bacteria. A healthy, diverse gut flora is important for regular bowel movements.
3) Prebiotics, Resistant Starch & Probiotics – These guys are food and fertilizer for gut bacteria. Stimulating their growth and encouraging regular bowel movements. Good sources are asparagus, artichokes, green (raw) banana, brown rice (that has cooled down), kombucha, fermented vegetables, sauerkraut, kimchi and apple cider vinegar. Gradually include probiotics such as fermented veggies, sauerkraut and kimchi otherwise you might experience digestive upset such as wind while the gut adjusts to a new bacterial environment. Start with 1 tsp with meals, increasing to 1 tbsp.
4) Water – Purified water has the power to nudge poo out from your colon. The amount will depend on your activity levels but as a general rule aim for 1.5 litres daily. Add ¼ tsp of Himalayan salt to your water to enhance absorption. Fluids should be warm or room temperature. Warmth loosens, unblocks and welcomes muscle relaxation. Cold seizes and constricts.
5) Routine – Routine can dramatically improve constipation. To promote a healthy evacuation, you’re morning may look like this; 1tbsp of apple cider vinegar in warm water upon rising, followed by a smoothie rich in fats and fibre. Relax for 15 minutes post brekky, calmly plan your day ahead, read a blog post or engage in calm conversation. I stand following brekkie and read a blog post. Standing helps move things along faster than sitting.
6) Herbs & Spices – Certain herbs and spices nourish the organs of digestion and elimination, such as the liver, kidneys, stomach and spleen. This in turn improves overall breakdown of foods and can dislodge the waste that clings to your intestinal walls. Add them to your meals, smoothies, tea, slow cooking and salads daily. My favourites are turmeric, cayenne, ginger, oregano, black pepper, rosemary, coriander seeds, cloves and cumin.
7) Yin Yoga – Yin Yoga works on improving the health of organs, bones, joints, connective tissue, fascia and mind and incorporates breathwork. A class that works on the lungs and large intestine is a good example of how yin can unlock constipated colon doors. If you have been holding onto grief and are unable to let go and move forward in life, supporting these organs can dramatically change this current reality.
8) Standing Desks – Sitting, particularly after eating can slow digestion down because it compresses the abdominal organs. Sluggish digestion, can lead to constipation and an imbalance in your gut microbiome (gut flora), according to Microbial Ecology in Health and Disease. Try standing or using a standing desk post meals instead.
9) Breathwork – When the flow of breath is laboured or short. It is physically impossible to let go. The mind becomes agitated, stress and anxiety are amplified and not enough “life-force”, space and nutrients get to areas in your body like your digestive system. Without breath, there is tension, blockage and resistance. 10 minutes of breathwork daily can help regulate bowel movements. I find deep belly breathing to be most helpful.
10) Apple Cider Vinegar – Apple Cider Vinegar improves the production of stomach acid, which means a more effective breakdown and absorption of foods and better elimination of waste. Aim for 1 tbsp of ACV in warm water upon rising or 10 minutes before meals.
11) Healthy Fats – Our intestinal cell walls are made up of fat, therefore they need fats to function well. Healthy fats such as coconut, olive and macadamia oil, avocado, oily fish, butter, nuts and seeds lubricate the bowels and help move waste through the colon.
12) Ileocecal Valve Massage – Sometimes the ileocecal valve, located between the small intestine and large intestine does not work well, which can lead to a backlog of poo in the small intestine and constipation. Dr David Williams explains how to massage reflex points to improve its function here.
13) Magnesium – Magnesium is a muscle, (intestinal wall muscles included) and nervous system relaxant, making it perfect for constipation, stress and anxiety. I use magnesium bisglycinate as it is absorbed well and therefore gets to the areas I want to target before conducting its magic.
14) Avoid excessive protein - Stick to a palm portion of quality protein per meal. Undigested protein can putrefy (rot) in the bowel and stimulate the growth of bacteria. This toxicity can over-burden the liver, reducing it’s ability to effectively remove toxins and metabolic waste from the body. This can lead to chronic disease. Excess protein can also over-tax the stomach, reducing its ability to produce enough stomach acid to digest and use nutrients well.
15. Squat or use a squatting platform - When we use the common seated toilet we push poo up, against gravity. Squatting or using a squat platform such as Squatty Potty allows for a more natural angle and pressure. This straightens the anorectal angle and unkinks the sigmoid colon and creates an easier passage for poo to leave the colon.
This list is not conclusive. No doubt you have some pearlers that have helped you regulate your BM’s? Please leave a comment below I would love to hear how you have successfully grooved the poo :)
This article is brought to you by Lynda. She is a fully qualified Naturopath and Nutritionist with over 13 years of experience in the health industry. Lynda specialises in detoxification and weight loss. She has extensive experience in running healthy, effective and sustainable weight loss programs and has expertise in investigating and treating the underlying causes of weight gain and metabolic problems. If you would like to book a consultation with Lynda, CLICK HERE
Watch the full interview below or listen to the full episode on your iPhone HERE.
How do you put a claim like this into a short video (above)? In all honesty you can’t, but hopefully it will whet the appetite enough for you to dig deeper and listen to the full fascinating interview with investigative journalist and NYT bestselling author Nina Teicholz.
In 2014, Nina released her book ‘The Big Fat Surprise’ that was nine years in the making. Within the book she reveals the unthinkable: that everything we thought we knew about dietary fats is wrong.
The book received rave reviews including:
“Most memorable healthcare book of 2014″ – Forbes.com
Full Interview: A Big Fat Surprise! Why I Eat Saturated Fat & Exercise Less
Guy Lawrence: Hey, this is Guy Lawrence of 180 Nutrition and welcome to another episode of the Health Sessions.
So, if you’re watching this in video you can see it’s a beautiful day here in Sydney as I stand on my local Maroubra Beach and I might even be tempted to get a wave a little bit later, as well, but on to today’s guest.
We have the fantastic Nina Teicholz today. So, if you’re unfamiliar with Nina, she is an investigative journalist and she spent the last nine years putting a book together that was released in 2014 called “The Big Fat Surprise.” It hit The New York Times bestsellers list as well, which is an awesome achievement.
So, if you’re wondering what Nina’s all about, well the title of the book is a slight giveaway, but yes, dietary fat. And if you’ve been frustrated over the years, like myself and Stu, about the mixed messages of nutrition and what the hell’s going on, Nina sets the record straight today. Especially when it comes to what fats we should be eating, what fats we should be avoiding and even the whole debate around vegetable oils, which I avoid like the plague anyways. I don’t even debate about it anymore.
So, there’s gems of information.
Now, I must admit, I didn’t know a great deal about Nina, but she came highly recommended and this is the first time I met on this podcast today and I thought she was an absolute rock star. She was awesome. And yeah, it was a pleasure interviewing her and yeah, you’ll get a lot out of it.
Stick with it, because it’s action-packed and it’s probably a podcast I’m going to listen to twice, just to make sure I understand all the information.
Last, but not least, I know I ask every episode, but if you could leave a review for us. If you’re enjoying these podcasts and you get something out of it, all I ask is that you leave a review. Five star it and subscribe to it. This is going to help other people reach this information too so they can benefit from it as well.
One of my ambitions is to get the Health Sessions into the top ten on iTunes, in the health and fitness space and I really need your help to do that. So, we’re definitely gathering momentum. We’re moving up the charts and this would mean a lot to us if you just took two minutes to do that.
Anyway, let’s go on to Nina. It’s an awesome podcast. Enjoy.
Guy Lawrence: Hi, this is Guy Lawrence. I’m joined with Stuart Cooke. Hi, Stewie.
Stuart Cooke: Hello buddy.
Guy Lawrence: And our lovely guest today is Nina Teicholz. Nina, welcome to the show.
Nina Teicholz: Thanks for having me. It’s good to be here.
Guy Lawrence: It’s awesome. Very excited about today. It’s a topic that definitely fascinates us. We’ve had various people coming on the show, talking about all things, fat especially, and looking forward to getting your collective experience over the years and being able to share it with us and our audience. Yeah, it’s going to be awesome. So, it’s much appreciated, Nina.
So, just to get the show started and the ball rolling, would you mind just sharing a little bit about yourself, what you do and your own personal journey for everyone?
Nina Teicholz: Right. Well, I’m a journalist. I’ve been a journalist for decades. I live in New York City. And about a decade ago I sort of plunged into this whole area of nutrition.
And that started because I was doing a series of investigative food pieces for Gourmet Magazine, which is a food magazine in the states. And I was assigned to do a story about trans fats, which are now famous, but back then nobody really knew about it. I wrote this story that kind of broke that whole topic open in the U.S. That led to a book contract and I started writing a book about trans fats.
And then I realized that there was this whole, huge, untold story about dietary fat in general and how our nutrition polices seemed to have gotten it terribly wrong. And then after that it was decade of reading every single nutrition science study I could get my hands on and just doing this, like, deep dive into nutrition science. At the end of which I wrote this book called, or I came out with a book that was published last year, called “The Big Fat Surprise: Why Butter, Meat and Cheese Belong in a Healthy Diet.”
That book has been controversial, but also successful. It became a bestseller internationally in, you know, it really was the first book to really make the case for why not only fat was good for health, but saturated fat. You know, in butter, dairy, meat, cheese, the kind of fat in animal foods was not bad for health.
Guy Lawrence: Yeah.
Nina Teicholz: And maybe those foods were even good for health. So, that, of course, turns everything know upside down on its head. So…
Guy Lawrence: Yeah. Absolutely.
Stuart Cooke: Fantastic.
So, just thinking then, Nina, that you’re completely absorbed in research and medical studies and things like that. At what point during that journey did you question what you were eating?
Nina Teicholz: Well, I started out as a, you know, what I call a near-vegetarian. Since I was in my late teens I had basically, like most American women, I had eaten a pretty low-fat diet, very nervous about eating any kind of fat at all. And I hadn’t eaten red meat in decades. I had like, little bits of chicken and fish. And I was, you know, I was a good deal fatter than I am now. But I also used to just exercise manically. I use to, really, for an hour a day, I would bike or run and I still wasn’t particularly slim.
So, when I started this book, it took me, I would say, a few years until I started really believing what I was reading. Which is to say, that fat wasn’t bad for health and I started to eat more fat.
And then I started to; like, I would say it took me a good five years before I would; I could actually cook a piece of red meat. Like, buy a piece of raw red meat and taste it, because I just hadn’t, you know, all I had in my; I’d only had vegetarian cookbooks and it just seemed; it was like a foreign thing to me.
But, I’m not one of these people, like, I know you probably have listeners who they just like they see the light from one day to the next and they can radically remake their whole diet and that was not me. It just took a long time for me to make that transition.
Guy Lawrence: Yeah. In a way it’s such a big topic to get your head around in the first place, because we’ve been told the low-fat message, well, I have my whole life, you know. And when I first started hearing this myself, I was like, “Really? Come on. No way.” But then over the years, you know, I applied it and it’s changed my life, really.
So, what I’m intrigued in as well, if you wouldn’t mind sharing with us, Nina, is how did we end up demonizing fat in the first place?
Nina Teicholz: Well, that really goes back to the 1950s. I mean, there was always this idea that fat would make you fattening, because fat calories are more; they’re more densely packed. And there’s nine calories per gram of fat and there’s only four or five in carbohydrates.
So, there was always this idea that maybe fatty foods would also make you fat. But it really didn’t get going as official policy that all experts believe; it started in the 1950s and I have to back up a little bit if you don’t mind?
Guy Lawrence: Yeah. Go for it.
Nina Teicholz: I mean, it actually started with saturated fat, right? It wasn’t; it all started with the idea that saturated fat and cholesterol were bad, would give you heart disease. And that really started the 1950s.
It’s a story that I tell in my book, it’s been told by others, how a pathologist from the University of Minnesota named Ancel Keys, developed this hypothesis. He called it his diet-heart hypothesis, that if you eating too much saturated fat and cholesterol it would clog your arteries and give you a heart attack.
And this was in response to the fact that there was really a panic in the United States over the rising tide of heart disease, which had come from pretty much out of nowhere. Very, very few cases in the early 1900s and then it became the number one killer. And our president, Eisenhower, himself, had a heart attack in 1955; was out of the Oval Office, out of the White House for 10 days.
So, the whole nation was in a panic and into that steps this Ancel Keys with his idea. It wasn’t the only idea out there, but he was this very aggressive kind of outsized personality, with this unshakable faith in his own beliefs and he kind of elbowed his way to the top.
So, the very first recommendations for telling people to avoid animal foods, saturated fats and cholesterol, in order to reduce their heart attack risk, those were published in 1961 by the American Heart Association, which was the premier group on heart disease at the time, still is. But at that point there was nobody else.
And so, that started in 1961. Then by 1970 they’re saying, “Well, its not just saturated fat. It’s all fat, because if you reduce fat in general that’s likely to keep calories low.” That was always the argument. That somehow it would just keep calories low and so that was probably a good idea to avoid fat all together. That started in 1970.
Then you see this low-fat diet, which, you know, there’s no evidence. There was no clinical trials. There’s no evidence at all. It just was like; kind of this idea that people had. That was adopted by the U.S. government in 1980, so then it became federal policy.
The whole government is kind of cranking out this idea and all its programs are conforming with it and then throughout the ’80s you see it spreading around the world. So, it spreads to your country. It spreads to Great Britain. It spreads everywhere. And then all Western countries follow the U.S. and our advice.
So, that’s how we got into this whole mess.
Stuart Cooke: Wow.
Nina Teicholz: And, you know, it’s; now we’re starting to get out of it. But it’s been decades in the making.
Stuart Cooke: Crikey. It’s ludicrous when you think about it based upon zero, I guess, concrete medical knowledge at all. I’m just; I’m intrigued about the studies that are set up, that guide us on this journey. I mean, how are these nutritional studies, I guess, initiated? And it seems that they can be so easily biased. Is that true?
Nina Teicholz: Oh, you know that is such a huge topic.
Stuart Cooke: Yeah.
Nina Teicholz: I mean, there are thousands of nutritionists studies and we all know what it’s like to feel like be whip-sawed by the latest study and how do you make sense of them? How do you put them in perspective? Is really the question. What do you make of the latest mouse study to come out?
So, the way it all began was with the study that was done by Ancel Keys, called the “Seven Countries Study.”
Stuart Cooke: Yeah.
Nina Teicholz: And that was done on nearly 12,000 men, men only, in seven countries, mainly Europe, but also the U.S. and Japan. And that was a study; it’s called an epidemiological study; and that’s the key thing to know about it. It’s the kind of study that can show an association, but not causation.
So, it can show; it looks at your diet, and usually these studies they test diet just once and they ask you, “What did you eat in the last 24 hours?” You know how well you can remember that, right? And then 10 years later they come back and see if you’ve died of a heart attack or what’s happened to you.
So, even in the best of studies where let’s say they ask you three times what you at in the last 24 hours or they try to confirm what you say with what they measure; maybe they measure your diet. But even in the best of those studies, they can still only show association.
So, let’s say they find, as Ancel Keys did in that first epidemiological study, let’s say they find that you don’t eat very much saturated fat and if you’re one of those people, you tend to live longer. But not eating a lot of animal foods, you know, in post World War II, let’s say Greece or Italy or Yugoslavia, which is what Ancel Keys discovered; that was; those people were also, they were poverty-stricken people, devastated by World War II. They also didn’t eat a lot of sugar.
Stuart Cooke: Right.
Nina Teicholz: Right? Because they didn’t have it. But; so you don’t know, was it the sugar? Was it the fat? An epidemiological study can never tell you. Or is it something you didn’t even think to measure? Was it the absence of magnesium in the soil? Was it your, you know, now is it your internet use? Is it your exposure to plastic? You don’t know all those things you can’t think to measure. You’ll never know in an epidemiological study.
But that was, that Seven Countries Study was the basis of that original American Heart Association recommendation and it’s also been the basis of a lot of other bad advice that’s based on these kinds of studies that only show association.
So, the better kind of data is called a clinical trial, where you taka a group of people and you divide them into two groups and you give one group this kind of, you know, a high-fat diet; the other group a low-fat diet and you see; everything about those groups is the same. It’s what’s called “controlling.” You’re controlling for internet use, for magnesium in the soil, or whatever. You take them in the same city; you assume they’ve got the same exposure to all that stuff, so you don’t have to worry about it. You just can measure the effect of the diet or you know, give one a drug and the other not a drug.
So, clinical trials are the kinds of studies that can provide rigorous evidence. And, you know, that they’re harder to do. They are expensive. It’s expensive to feed people. It’s expensive to; you know, usually the good clinical trials really control the diet all day long. It’s best if you do them on institutionalized people, where you can totally control the diet.
But there are clinical trials out there now; now there are after all these years, and you know, all those clinical trials show first, you know, one that saturated fats does not cause heart disease, does not cause any kind of disease, and that the low-fat diet that we embarked upon, when it was finally tested in big clinical trials, was shown to be either, at best, totally ineffective and at worst, it looks like it could very likely provokes heart disease by creating worsened blood lipids.
Stuart Cooke: Wow.
Nina Teicholz: So, but, those clinical trials, when they eventually came out it was sort of too late, because the official dogma had already charged ahead.
Guy Lawrence: Yeah.
Stuart Cooke: Crikey. Yeah. We’re still seeing an absolute barrage of low-fat goods on the shelves and that message is still loud and proud. People are still completely fearful of fat. It’s insane, isn’t it?
Nina Teicholz: Yeah. I don’t know what the official recommendations are in Australia, but I know in the U.S. they’ve tried to back off the low-fat diet. Like they don’t include that language anymore.
Stuart Cooke: Right.
Nina Teicholz: But they still model all their diets as being low-fat. Low-fat is sort of defined as anywhere between 25 and 30, 35 percent of calories is fat.
Guy Lawrence: Yeah, okay.
Nina Teicholz: You know, before the low-fat diet we were; all our countries were eating 40, 45 percent fat.
Guy Lawrence: Yeah.
Stuart Cooke: Yeah.
Nina Teicholz: So, we’ve really dramatically reduced our fat intake. But, you know, our officials just can’t; it’s hard for them to back out of it. It’s just our; all of our food supplies are based on the low-fat diet. I mean, all of our cattle has been bred to be leaner for instance, you know, amongst many other things.
Guy Lawrence: Yeah. From over the years of what I’ve seen as well, even if people adopt a higher-fat diet, there’s still a huge amount of confusion about fats themselves.
Nina Teicholz: Right.
Guy Lawrence: So, I’d love to get a little bit of clarity on that today as well. Like for vegetable oils for instance. You know, where did vegetable oils come from and the idea of them being healthy, when, you know, when I avoid them like the plague.
Nina Teicholz: Well that’s another amazing story and I’m not flogging my book, but it’s only place where the history of vegetable oils is really set out. And I just couldn’t believe what I’ve discovered about them. I mean, so the basic thing to know it that they didn’t exist as a foodstuff until really the early 1900s.
Before 1900, the only fats that were really used, well at least in America, I don’t know about Australia, but were butter and lard. Around the world it was butter and lard were the main fats that were used in cooking. And there was some olive oil in Italy, you know, in the Mediterranean.
But that starts later then you think, actually. And before that all oils were used; they were used for industrial uses. They were used to make soap. There were a lot of uses of oils, but it was not for eating.
And then; and so the very first oils introduced for eating, just as plain oils, they didn’t come around; in the U.S. they were introduced in bottles in the 1940s and before that they had; oils are unstable, you know, and they oxidize and they go rancid and they won’t last in shelves.
So, before that, in 1911, in the U.S. at least, they were introduced as like a kind of imitation lard. It was called Crisco that we have. And that they harden the oils through a process called hydrogenation and that produces trans fats. Which is why we all know about that now.
But that was first invented to make those oils stable, to harden them, so that they don’t oxidize and grow rancid.
So, that’s when they came into our food supply. That industry, the vegetable oil industry includes some of the biggest companies in the world now; ADM, Monsanto, Cargill, IOI Loders Croklaan. I don’t know if those are familiar names to you, but they’re huge companies. And they from the very; from the 1940s on, they figured out how to influence; like for instance, they were hugely influential in launching the American Heart Association. Which then wound up recommending vegetable oils for health. Because …
So, if you get rid of the saturated fats, what do you replace them with? You replace them with unsaturated fats and that’s vegetable oils.
So, these companies got their products recommended for fighting heart disease, basically. And they did that by infiltrating into our most trusted institutions, including the American Heart Association and also the National Institute of Health. And that’s why we think vegetable oils are good for health.
I mean, the main argument was that they lower your total… and originally it was they lower your total cholesterol. And then we could measure other things like LDL and HDL, the argument was they can lower your LDL cholesterol and therefore they fight heart disease. Well, I mean, that whole cholesterol story turns out not to be so simplistic.
So, that’s how they came into the food supply and that’s how they came to be viewed as healthy.
Guy Lawrence: Yeah and did it in everything. Like when you walk into the local supermarket, well the commercial supermarkets, I should say; they’re in so many foods.
Stuart Cooke: Well, yeah, 99 percent, I think, of our processed and packaged foods will contain them in some way, shape or form which is kind of crazy. And you touched a little bit on trans fats as well earlier; Nina and I wonder whether you could just talk a little bit about that today? Because that is, that’s a phrase that is quite fearful over here and I know on the packaging at least a lot of the manufacturers are very proud to say, “zero trans fat.” So, what exactly is it?
Nina Teicholz: Well, so when those vegetables oils are hardened, that process that I just mentioned called hydrogenation, that’s just an industrial process and one of the side effects of that process is it creates some amount of trans fats in that hardened vegetable oil, right? You harden the vegetable oil so it can be used precisely as you say in those packaged goods, right?
So, a lightly hydrogenated oil would become; be used as the basis of like a frosting or something. A soft, creamy substance. And the more; if you create; a more highly hydrogenated oil containing more trans fats would be used to say make the hard chocolate coating of a candy or something.
Stuart Cooke: Right.
Nina Teicholz: So, you have varying amounts of trans fats in all of those hardened vegetable oils that are the backbone of our food industry.
Trans fats, you know, from that very first introduction of Crisco imitation lard that they were always in there and scientists kind of knew about it and were worried about it, from the 1970s on. But it really wasn’t until they were; really didn’t become exposed and known until the early 1990s. And it turns out that they slightly raise your LDL cholesterol. I mean, that’s; that was the evidence that upon which trans fats were kind of hanged by various expert agencies.
Trans fats are not good for health probably, but not for that reason. I mean, I think their effect on LDL is very minimal. They also seem to interfere with the functioning of your cell membranes. They kind of lodge themselves into critical key spots in every single one of your cell membranes. And they increase calcification of cells.
So, definitely trans fats are not a good thing. They were kind of condemned, I think, for the wrong reason. But, you know, the main issue now is like, what’s replacing trans fats? So, if you get rid of partially hydrogenated vegetable oils, what replaces them? And my worry is that they’re just being… in restaurants, which used to use these hydrogenated oils in their fryers.
Stuart Cooke: Yeah.
Nina Teicholz: Again, they were hydrogenated to be stable. That means not to create oxidation products when heated. So, in this country at least, restaurants are going back to using just regular old non-hydrogenated oils, which are toxic where they’re heated.
They create these hundreds of oxidation products and they create massive inflammation in the body, I mean, there’s all kinds of very worrisome health effects of those non-hydrogenated regular vegetable oils.
Guy Lawrence: Yeah.
Nina Teicholz: They’re also inventing new oils. There’s something called, interesterified oil that they’re inventing to try to use instead of these trans fats oils. So, the trans-free options are to me, like, equally worrisome or if not more so. And, you know, what should be happening is just to return to butter and lard. That’s what we used to use.
Stuart Cooke: Yup.
Nina Teicholz: That’s what we used to use. Those are solid, stable fats that … and tallow, McDonalds used to fry their French fries in tallow. They’re solid and they’re stable and they don’t oxidize and they don’t go rancid.
Guy Lawrence: Yeah.
Nina Teicholz: And that’s what we should return to. But we can’t, because we’re; there’s this taboo around saturated fats that we can’t use them.
Guy Lawrence: Wow. That’s incredible, isn’t it? I was going to say with the next question, like to just to simplify everything we’ve just discussed for the listeners, is like, what fats would you eat and what fats would you avoid? Like from everyday to …
Nina Teicholz: You should cook with stable natural fats. Lard. Butter. Ghee.
Guy Lawrence: Ghee.
Nina Teicholz: Coconut oil. Tallow if you have it. Those are stable. They’re natural. They’re the fats that we’ve always cooked with throughout human history.
If you want an oil for your salad dressing or whatever, olive oil, which; olive oil is better than vegetable oils. The reason is that olive oil is what’s called monounsaturated. It only has one double bond that could react with oxygen. Vegetable oils are polyunsaturated, meaning they have multiple double bonds. Every single one of those double bonds can react with oxygen. So, you want to just keep your double bonds low and that means using olive oil in favor of those other vegetable oils.
Guy Lawrence: Yeah. Fantastic.
Nina Teicholz: Is that enough?
Stuart Cooke: Yeah. That’s good advice.
So, you touched upon the olive oil as well and I’m just thinking about, you know, in our society today we’ve got a diet for everything. You know we’ve got Paleo diet, low carb/high fat, Mediterranean; crikey there’s so many. With the research that you’ve done, are any of these existing diets close to optimal for long-term health?
Nina Teicholz: You know, I think; so, looking at the clinical trial research again, that kind of good rigorous data …
Stuart Cooke: Yup.
Nina Teicholz: It’s strongly supports a lower carb/higher fat diet for better health. That diet is better at fighting helping people lose weight, at keeping their blood glucose steady and under control, which is how you keep diabetes; prevent diabetes or keep diabetes under control and also for improving cardiovascular risk. The majority of cardiovascular risk factors seem better on that diet. So, that’s a diet with anywhere from 45 to 80 percent fat even and carbohydrates, you know, 20 to 40 percent carbohydrates.
I mean, people really respond to diets differently.
Guy Lawrence: Yeah.
Nina Teicholz: And so, your nutrition needs are different if you’re young, if you’re a child, if you’re elderly. It’s just so important to know that people respond differently to different diets. But; and critically it depends on whether or not your metabolism has kind of tipped over into this unhealthy state.
So, if you’re obese or if you have diabetes or if you have, are fighting heart disease, you are more sensitive to carbohydrates. So, your tolerance for them is lower. If you’re healthy, if you look like you guys, your tolerance is higher for carbs. If you’re active and you’re burning calories a lot, your tolerance is higher.
So, you know, you have to kind of adjust your nutrition plan based on that. But, you know, I think that one of the key things to realize is to eat a higher fat diet you have to eat, and if you want your fats to be natural, based in natural real foods, you just; it has to be a diet that’s higher in animal foods.
Stuart Cooke: Right.
Nina Teicholz: You know, that’s again why; it’s one of the reasons why meat, butter, dairy, eggs, cheese is important to have in any kind of diet. The other reason is, is those are the foods where, you know, the majority of nutrients are, like almost all nutrients are, that you need for good health. And that’s not true in plant foods. It’s very hard to get the nutrition you need on a plant-based diet.
Guy Lawrence: Yeah and this is coming from someone that was a vegetarian, like you said as well.
Nina Teicholz: Yeah. Oh my God, you know, I had anemia. I had; most of my young adulthood I had anemia and all kinds of health issues that I had no idea were based on nutrition, but seem to have been now that they’re resolved.
Stuart Cooke: Wow.
Guy Lawrence: Yeah. Wow. And just to tie up the fat thing and I know because one question we get asked a lot, “Well, how much fat do I eat?” So, what would a plate look like for you at a meal? Could it be as simple as you cook your veg, you have your steak and then you put a big knob of butter on it kind of thing to have the dietary fat for that meal? What would your advice be?
Nina Teicholz: Yeah. I mean, that sounds like a great dinner to me. I mean, I’ve heard various ways of explaining it to people, you know. Like, half your calories should come from animal foods and half the volume on your plate should come from plant foods. Or what did somebody else say? Eat meat; eat animal foods until you are full and then have some fruits and vegetables.
Guy Lawrence: Wow.
Nina Teicholz: You know, I think, yeah I think like visually if you think like half your plate is being; having animals foods on it, like eggs, meat, diary and then the other half being salad greens, you know, fruits and things. That’s probably a pretty healthy diet.
Guy Lawrence: Yeah. Just keeping it simple.
Stuart Cooke: Absolutely. So, just thinking now then based upon where we are right now, with all the information that’s coming from, you know, the government, the doctors, you know, health advisors. So, if I go to the doctor’s and the doctor says, “Look, you know, you need to get in better shape. I need you to adopt a low-fat diet.” Now, that’s hugely confusing for me now with this barrage of information, new information that’s come out, saying the complete opposite. So, where would I start if I come back from the doctors with that info?
Nina Teicholz: Right. Well, first you sign up for your podcast.
Guy Lawrence: Yeah.
Stuart Cooke: That’s a good one.
Guy Lawrence: We send it to so many people and friends, you know, who have had that message.
Nina Teicholz: Yeah. And then you send your doctor my book or you send him your podcast. I mean, this is; I mean it is confusing. I think that until the paradigm shifts and our expert advice shifts, we’re going to live; we’re all going to live with this kind of cognitive dissonance between what our doctors say, who, you know, by the way have; most doctors, at least in America have about one hour out of their entire, what, seven-year education is at one hour or one day is devoted to nutrition. Really, they don’t know about nutrition. Even though if you look at polls, most people get their dietary advice from their doctor. So, that’s unfortunate.
But you really do have to become a little bit of an independent thinker, I think, on this subject. You know, especially if you feel like if the low-fat diet isn’t working for you, then there’s your own; I mean, in nutrition everybody is their own “n=1” experiment, right?
Stuart Cooke: Yup. Yeah.
Nina Teicholz: You know, you can go on a low-fat diet and see if it works for you over time. And then if it doesn’t you can go back to your doctor and say, “You know, that really didn’t work.” And he’ll say, “Well, you didn’t exercise enough and you didn’t lower your fat enough.”
Stuart Cooke: Yup.
Nina Teicholz: And you can try that advise and see if it works for you. Or you can go on a higher-fat diet and see how well that works.
I mean, I just think that this is a field where there is a kind of alternative view and you have to kind of wean yourself from expert advice in this field. Because the expert advice is really misinformed and it’s entrenched. So; and I think that’s not going to change any time.
Guy Lawrence: Yeah. It’s a huge topic and its, yeah, which; you touched on exercise as well. So, question would be, exercise and heart disease are highly related, you know, heart disease and prevention. What’s your thoughts on that?
Nina Teicholz: You know, the recommendations for exercise are mainly based on this idea of burning calories, right? And that’s all based on this idea that weight, your weight, is determined by your calories in, how much you eat, subtracted by your calories out, how much you exercise.
And so, that’s why their recommendations are, you know, burn as many calories as you can. Or, you know, exercise an hour a day to burn calories.
But it just turns out that, you know, weight is not so simply regulated by calories in versus calories out. And we all know, like, I could probably go to a meal with you guys and you’d probably eat a massive amount of food and I’d be sitting there eating like, nothing and thinking, “Why are these guys so slim?” I mean, we all know people for whom that’s true and we all know fat people who just don’t seem to eat very much and we assume that they’re all, you know, stuffing themselves with ice cream every night. But that’s not necessarily true.
The experiments on exercise are uniquely depressing. I mean, they show that when; here’s the most depressing one I’ve ever read, which is kind of emblematic of the whole field, which is, they took a group of people. They had half of them do nothing. The other half trained for marathons for an entire year. They ran like a hundred miles a week, at the end of which the groups were the same in weight. The marathoners hadn’t lost any weight or any more compared to the controlled group. And that was, because when you exercise a lot, you get hungry and then your body, well, your body’s not an idiot, it knows; like it just wants, you know it will make you hungrier and then you’ll eat more and then you’ll replace the calories that you burn.
So, that kind of aerobic exercise does not seem to be effective and there’s a lot of studies like that. I mean, I’m sure you’ve talked about it on your program, the kind of exercise that seems to be supported by better evidence is, like, intense exercise, like, lifting weights or doing sprints or you know, really intense exercise that changes your actual muscles at a cellular level, will actually change their sensitivity to insulin.
Which is totally fascinating. But you don’t have to do a ton of that exercise, you can just do like 15 minutes of it, of intense exercise, and that seems to make, you know, enough of a difference to have an impact.
Stuart Cooke: Perfect. Perfect. Yeah, I have a little 6-minute workout that I do couple of times a week and I’m done and dusted in 6 minutes, but it knocks me sideways. But I feel great for it and I sleep better afterwards and I don’t have to spend hours in the gym on a treadmill.
Nina Teicholz: It’s too bad you’re so obese, really. Obviously it’s not working.
Stuart Cooke: I know. Well, you can’t really see the full body …
Guy Lawrence: Stu, I tell you, as I’ve mentioned on many podcasts, Stu’s body fat is probably at about 8 percent, right? I mean, he eats like a horse, like I can’t keep; like he probably eats physically twice the amount of food I do in a day. It’s incredible. I don’t know how he does it or what he does, but …
Stuart Cooke: Well, it is interesting because we had some genetic testing done on the both of us and our makeup is so very, very different. And it really is a slap in the face for everybody who counts calories, because we are so uniquely different. I couldn’t put on weight if I tried and I have tried. Whereas it’s the opposite for Guy. So, it really does, you know, take a little bit of a mind shift to think, “Well, perhaps it isn’t just about what I’m eating.” Because our bodies are kind of chemical machines rather than just, you know, adhering to the simple principles of energy in/energy out. So …
Nina Teicholz: That’s great.
Guy Lawrence: Yeah.
Nina Teicholz: For women, I would say for women, especially women, you know, of a certain age like me, you know, then there’s other factors; your hormones become involved.
Stuart Cooke: Yes.
Nina Teicholz: I mean, your fat in technical terms, your fat deposition is controlled by your hormones, right?
Stuart Cooke: Yup.
Nina Teicholz: And the reason that carbohydrates fatten you up more is that they trigger the release of a hormone called insulin, right?
Stuart Cooke: Yup.
Nina Teicholz: And then when you get to be my age your hormones change and it becomes; and so that also messes with your fat deposition and then you have to, you have to make adjustments or figure that out. But I mean all of that just shows you that fat is controlled. The deposition of your fat on your body is controlled by your hormones. Insulin is one of those hormones and other hormones have an effect as well.
So, it’s really not about the number of calories that you eat.
Stuart Cooke: Right.
Nina Teicholz: One of the great things about eating a higher-fat diet is it just; you don’t have to count calories. Which is like such an enslaving, awful way to live. You know, you can just eat until you’re full. All the tests on the so-called Atkins diet, all the formal scientific experiments, they don’t tell the people to control calories. That diet works even without counting calories. So …
Stuart Cooke: Yup.
Nina Teicholz: And that’s a fundamental thing, because that is a terrible way to live. Like where you’re counting the number of calories in your toothpaste, because like, you know, you’re just; you’re, I mean, you’re like, “I’m never going to get back in that dress.”
Guy Lawrence: Yeah. The other …
Stuart Cooke: I was just thinking that’s just a perfect product; just low-carbohydrate toothpaste. Why didn’t we think of that? We’d make a fortune.
Nina Teicholz: If you’re counting calories.
Stuart Cooke: Yeah. True. True.
Guy Lawrence: And the other thing we see all the time as well, is that when people are counting calories, a lot of the calories they’re indiscriminate about what they eat. Like, there’s no nutrients in to them whatsoever except glucose half the time, you know. It’s just processed carbs and they keep to that. I often wonder what that would be doing to you know, the gut health, the inflammation and all these knock-on effects that are coming from that as well. It’s huge.
Nina Teicholz: Yeah.
Guy Lawrence: Yeah. And just supports; we certainly don’t push the calorie-counting message, that’s for sure.
Stuart Cooke: So, given the fact then, Nina, that you’ve written this amazing book and you’ve just got a wealth of knowledge and it’s a question now that we ask everybody on our show and if you don’t mind and I apologize in advance; can you tell us what you ate today?
Nina Teicholz: Sure. I don’t mind. It’s not very interesting. Let’s see, I two fried eggs for breakfast.
Stuart Cooke: Yup.
Nina Teicholz: I drink a lot of coffee. And then I had a huge bowl of full-fat cottage cheese with walnuts and some raisins for lunch. And I haven’t had dinner yet, because I’m here in California. I don’t know what time it is there, but I haven’t had dinner yet.
Stuart Cooke: Right. Okay.
Nina Teicholz: That’s it.
Guy Lawrence: Perfect. There you go.
Stuart Cooke: Fantastic.
Guy Lawrence: And just touching on that, another thought that came in, because for anyone listening to this that is still eating a low-fat diet, you know, what would you advise them in terms of what you found on transition, you know, to allowing the body to adapt and utilize fat more as a fuel?
Nina Teicholz: Well, so a few things; one is that if you’re transitioning to eating more red meat, if you haven’t eaten red meat in a long time you don’t have a lot of the enzymes that you need to digest it and it does take awhile to build those enzymes back up. So, that’s kind of a slow transition.
The other thing is that typically when people switch to a higher-fat diet, I’m talking about like an Atkins diet that’s quite high in fat, there’s a transition period during which you feel awful. And one of the problems with a bunch of these trials on the Atkins diet is they were like, “Oh, let’s test it for three weeks.” And everybody feels horrible during those three weeks. And they’re like, “Oh, that diet must not work.”
But you have to test it for a longer period of time, because there is this transition period. Your enzymes are changing; your regulatory pathways; your metabolism is changing; you’re switching to burning fat rather than glucose as fuel. That takes time and there are resources to try to help you make that transition without suffering too much.
You know, you’re supposed to drink bone broth and have more sodium and you know, there’s various things that you can do to try to replenish some of the nutrients that are depleted. And you know there’s books; I can recommend a book about that. But you have to get through that transition period and then you start feeling better. That’s the crucial thing.
Guy Lawrence: Yeah. Fantastic. Yeah I just wanted her to touch on that.
And we have a couple of wrap up questions that we ask on the show every week and one was what Stewie just asked for, what you ate today?
Another one is, what books have influenced you the most or what would you recommend to people and this can be outside the nutrition or anything. Is there any that spring to mind?
Nina Teicholz: Well, I haven’t read anything other than nutrition for so long. I feel like, oh yeah, there was probably “Catcher On The Rye” back when I read other kinds of things. But, you know, in nutrition the most important writer in nutrition in my view is Gary Taubes. His book, “Good Calories, Get Bad Calories,” is like the Bible, I think, of this whole field. I think it’s, you know, fantastic. It’s; my book covers a lot that same territory, but it’s maybe a little bit lighter and also covers some other things.
So, yeah, I think that’s the most important book I can think of in this field. He also wrote a book called, “Why We Get Fat.” That’s a little more user-friendly.
Yeah, and then you know, Jane Austin. Read about human nature. Never gets better than that.
Stuart Cooke: Perfect. That’s excellent.
Guy Lawrence: Excellent. And the last one, what’s the best piece of advice you’ve ever been given?
Nina Teicholz: Oh, you know I get asked this and then I’m like, “I don’t know anything about; I don’t know how to live.” I don’t know. Actually I just don’t know how to answer that.
Guy Lawrence: Yeah.
Nina Teicholz: I think that maybe in this field, for this audience, the point about taking care of your sleep. I’m a chronic insomniac; I’ve been for years. And that so interferes with your weight, and your ability to function and I’m just getting my sleep in order and I would say, yeah, attention to your sleep. It’s just as important as what you eat.
Guy Lawrence: Perfect and we certainly agree with that one.
Stuart Cooke: That is excellent advice. I am absolutely consumed by all things sleep right now. So, in another conservation, I could chew your ear off about that topic.
Nina Teicholz: Oh, I would really like that. I would really love to hear actually what you know.
Stuart Cooke: Likewise.
Nina Teicholz: It’s a whole; that’s another topic where, you know, where you go to your doctor and what they say is so unhelpful, you know.
Stuart Cooke: Absolutely.
Nina Teicholz: And what you find on the internet is largely unhelpful and it’s hard to find your way to good information. So …
Stuart Cooke: Yeah, they’re all alike. I’m been; I have been infatuated by this probably for the last two years and I’ve read a billion books and a million podcasts. And yeah, I’ve got all these strategies as well that are just like gold and I know now that if I do this thing I’ll have a better nights sleep and it just works. So, yeah …
Nina Teicholz: Thank goodness.
Guy Lawrence: Can you share with us tip, Stu for anyone that’s listening out there.
Stuart Cooke: Okay. One tip; I’ll give you two tips.
Guy Lawrence: There you go.
Stuart Cooke: Blue light and devices wreck sleep, because it interrupts with the body’s production of melatonin. So, if you’re staring at a laptop at 9 o’clock at night and then expect yourself to go into a blissful sleep, it won’t happen.
So, I’ve just been; I wear these blue light blocking glasses. You know, I look like a construction worker. But, crikey, you put them on and ten minutes later you feel sleepy. It’s that crazy.
Nina Teicholz: Wow.
Stuart Cooke: And so, yeah, for me it’s kind of devices off at kind of 6 p.m. and then I try and get into more of a sleep routine where I read and listen to music and prepare myself for sleep wearing those glasses. So, that works.
And the other thing, is a little bit of carbohydrate-cycling. So, following a reasonably low-carbohydrate diet, I tend to have most of my carbohydrates at night before I go to bed. And that really helps with insulin and puts the body in this sleepy state and helps me stay asleep during the night.
So, I find that if I restrict my carbohydrates in the meal at night and just have, I’m going to say carbohydrates, but I’m thinking more of the starchy carbohydrates. So like, sweet potato, things, you know, outside of just the veggies. It works. So, a baked potato, with like guacamole on it; a steak, some veggies covered in olive oil; is my go-to-sleep meal.
We have that on a Monday evening almost religiously and I get the best sleep on Monday night. I just do. So, I’ve been researching a little bit more about that; just about starch and stuff like that and how that plays with our sleep.
Nina Teicholz: All right, I’m signing up for your pod. I’m …
Stuart Cooke: No problem.
Nina Teicholz: Those are great ideas. I’ve heard them, but I mean, that is; really sounds very smart and you’re right. If you can encapsulate that advice and get it out to people, that’s incredible service. So, sign me up.
Guy Lawrence: Fantastic.
Stuart Cooke: All right and thank you.
Guy Lawrence: That’s a good one, Stu. That’s awesome.
And so, what does the future hold for you, Nina? Anything exciting coming up?
Nina Teicholz: No. I hope to be; have a very dull life and get a lot of sleep. But I am; I’m particularly interested in trying to change the actual nutrition policy, you know, that exists, so that; which is so influential. That’s why your doctor gives you the wrong advice, is that they get their recommendations straight from the government and that’s also true in Australia, I know.
So, I think that that needs to change and I’m hoping to work to try to move that along. And basically, you know, nutrition reform. I mean, it’s one thing to write a book, but then you just have to get that message out there. So, I’m working on that.
Guy Lawrence: Fantastic. And for everyone listening to this, where is the best to go to get more of you so that you; your website?
Nina Teicholz: I do you have a website.
Guy Lawrence: Yeah.
Nina Teicholz: It’s not so active, but there’s a lot of information there, which is: www.thebigfatsurprise.com.
Guy Lawrence: Fantastic. And they’d be able to get your book from there too or just on Amazon?
Nina Teicholz: Yes. I think it should still be on Amazon. There’s actually a new version that’s being sold in the UK without the thousands of footnotes at the back. So, that’s; might even be considered beach reading, because it’s a light enough book to carry with you.
Guy Lawrence: Well, Stewie’s going through it at the moment, I’m waiting for him to finish and then I’m going to be reading it.
Nina Teicholz: Oh, good.
Guy Lawrence: Yeah. Fantastic.
Nina Teicholz: Great. Well, it’s lovely to talk to you both.
Guy Lawrence: Thank you so much for coming on this show, Nina. That was an awesome and yeah, everyone’s going to get so much out of it. That’s brilliant.
Stuart Cooke: Yeah. It’s been a pleasure. Thank you again, Nina.
Guy Lawrence: Thanks, Nina.
Nina Teicholz: It’s really been great to talk to you.