Watch the full interview below or listen to the full episode on your iPhone HERE.
Guy:I’m certainly not one to dramatise content and blog posts just to grab peoples attention, but when you hear what some food manufacturers are up to, it really does give you the sh**ts!
I think our take home message from this weeks 2 minute gem video is this; you really do have to be proactive when it comes to your own health.
We spend an hour with one of Australia’s leading nutritionists, as we tap into all her experience on how we can achieve greater health and longer lives.
Our special guest today is Cyndi O’Meara. Not your typical nutritionist, Cyndi disagrees with low-fat, low-calorie diets, believes chocolate can be good for you. Amazingly, she has never taken an antibiotic, pain-killer or any other form of medication her whole life! The one thing that was clear from this podcast is that she is a passionate, determined and a wealth knowledge. Sit back and enjoy as she shares with us how she helps others improve their quality of life so they too can enjoy greater health and longer lives.
Full Interview: Achieving Greater Health & Longer Lives. What I’ve learnt so far…
In This Episode:
Where we are going wrong from a nutritional stand point
With so many ‘diets’ out there, where the best place to start is
The simplest nutritional changes that make the greatest difference on our health
Hey, this is Guy Lawrence of 180 Nutrition and welcome to today’s health sessions. Today, we have an awesome guest here in store. I know we always say that but it’s true. She is Cindy O’Meara. I believe she is one of Australia’s leading nutritionists and she often appears on TV and radio and has a massive amount of experience, and get this, at 54 years old, I think she’s an amazing example of health. She’s never taken an antibiotic, a painkiller or any other form of medication her whole life.
I think that’s incredible and she certainly got a lot of energy and a lot of knowledge and it was awesome to tap into that for an hour today. We get into some fascinating topics. The big one that stands out in my mind is deceitful food labeling. Some of the things that are going on with manufacturers is quite jaw dropping and scary. Looking back as well, this is why we started 180 in the first place and the 180 Superfood because I was working with cancer patients with weight training programs and we couldn’t access any really decent supplementation back then, especially protein and whole foods, making them much more accessible for them anyway.
That’s where 180 started if you didn’t know. Anyway, so we get into food labeling lies. The first place to start with all this information out there, Paleo, Keto, Mediterranean, low carb, I’ve always got confused out now. She really simplifies it and how to work out what’s best for yourself and where to go first if you are struggling with them things. We tap into her own daily habits and philosophies on life as well because she’s in such amazing shape.
It was great for her to share her bit of wisdom on all that too. I have no doubt you’ll enjoy. The internet connection does drop in and out slightly here and there but all and all, it’s all good and sometimes it’s beyond our control with Skype but the information is [00:02:00] there and you persevere, you’ll be fine. Thanks for the reviews coming in as well. We had a great one yesterday saying, “Superfood for your years, buy a highway to health.”
It’s always appreciated. I know you’re probably driving a car, walking the dog or whatever it is you’re doing in the gym and you go, “Oh, yeah, yeah, yeah. I enjoy the guy’s podcast, I’ll give a review, you know,” and then go and forget about it which is what I would do anyway because I’m pretty forgetful like that. If you do remember, leave us a review. They’re greatly appreciated and we read them all and yeah, they help us get this message out there.
If you’re enjoying it, that’s all I ask. Anyway, let’s go over to Cindy, this is another great podcast. Enjoy. Okay, let’s go. Hi, this is Guy Lawrence. I’m joined with Stuart Cooke. Hi Stu.
Stuart Cooke: Hello mate.
Guy Lawrence: Our fantastic guest today is Cyndi O’Meara. Cindy, welcome to the show.
Cyndi O’Meara: Thank you.
Guy Lawrence: Look, with all our guests that come on, we generally end up intensively looking into the guests more as the interview gets closer. I’ve been listening to a lot of your podcasts over the last few days and it’s clear that you’re very passionate and knowledgeable, so I’m hoping to extract a little bit of that and get it into today’s show. It’s a pleasure to have you on; I really appreciate it.
Cyndi O’Meara: Yeah, no worries.
Guy Lawrence: Just to start, have you always been into nutrition? Is this or has this been a thing that’s evolved over time? Where did it all start for you Cyndi?
Cyndi O’Meara: Well, I’m from a fairly different family you could say. My dad was a pharmacist who then, after 6 years of pharmacy, realized that, and this was in the 50s, realized that pharmacy wasn’t the way to health. He went from New Zealand to the USA and went to Palmer College of Chiropractic, he became a chiropractor. He learnt the difference between mechanism, philosophy and vitalistic philosophy and had us kids and chose never to give us medications unless it was a life [00:04:00] threatening situation.
We ate well, we had an outdoor lifestyle; we just lived a different life. We never went to the doctors unless I broke a bone. I remember going twice because I broke bones. I’m 55 and I’ve never had any medications, no antibiotics, Panadols or anything. Then he gave us a really outdoor lifestyle, travelling and we traveled 3 months around the world, we skied, we went skiing a lot. When I got a love for skiing, I thought, “Well, I don’t want to go to university. I want to ski.”
Then someone said to me, “Well, why don’t you go to a university that’s [inaudible 00:04:36] skiing?” and I went, “Well, that’s a good idea.” They don’t exist in Australia so I had to go to the University of Colorado in Boulder and that is where my life changed. I did pre-med and had one of my classes that went for the 12 month period was with a gentleman by the name of Dr. Van Guven. He taught me cultural anthropology and anthropology.
I realized that food had a lot to do with the way we evolved. If it wasn’t for food, we’d be dead. If it wasn’t for hunter gatherers, our agriculturalists, our herders, our pastoralists, we would never have survived and it was our adaptation to the environment that we were living in that enables us to do that. That’s what I learned, so I went, “Yey! I’m going to be a dietician.”
I came back to Australia and studied nutrition at Deakin University and didn’t agree with anything, not one thing. I just went, “Oh, I can’t be a dietician. This is just ridiculous. They don’t … They’re teaching margarine, they’re thinking low fat.” We didn’t do low fat. Meat’s bad for you, this is bad for you and I just went, “I can’t do it.” They wanted me to feed jelly to sick patients and even the pig feeds were made of high fructose corn syrup and I just couldn’t do it.
I thought, “Well, I’ll go back to university and I’ll become a chiropractor.” I went back to university, did 2 years [00:06:00] of human anatomy, cut up cadavers for that whole time and went, “Hmm, it’s not the dead ones that I really care about. It’s actually the live ones.” It was a result of realizing my knowledge of the human body and my cultural anthropology and all of that just came together and I went, “I know what the human body needs.”
I set up practice as a nutritionist and did the opposite to everybody else. That was 33 years ago.
Guy Lawrence: Wow.
Stuart Cooke: Excellent.
Guy Lawrence: That was very radical back then as well, 33 years ago.
Cyndi O’Meara: Oh yeah. I think goodness … Nutrition wasn’t big back then. It’s not like it is now. You see Pete Evans get absolutely slaughtered because he says, “Eat real food.” Back in those days, there were 20 girls that I went to school with and they just followed the guidelines. I was just a little pimple, I wasn’t annoying anybody until I started to write for the Sunshine Coast Daily and then I annoyed everybody.
That was a lot of fun. 2 years of letters to the editors, suing by food companies, all the usually stuff-
Guy Lawrence: The usual stuff.
Stuart Cooke: Yeah, that somebody like me would get. That was the early 90s and then by late 90s, I wrote my book Changing Habits, Changing Lives. Nobody wanted it so I self published it in ’98 and then it just went from strength to strength and now I run a company. There’s 20 people in this building so hopefully, they won’t make a noise, I’ve warned them all. We now have a food company, we have an education company, we’re about to put out a documentary because food’s big, nutrition’s big.
People realize what we’re doing is not working and we need to do something different. We have a lot of sick people in the world and I’m on a bit of a crusade to go, “Hey, there’s another way. We don’t have to live like this,” and it’s the philosophy of vitalism which is the human body is intelligent. It has the resource … If you give it the right resources [00:08:00] and stop interfering with it, it has the ability to heal and to stay healthy through prevention. Yeah, so that’s in a nutshell.
Stuart Cooke: Amazing.
Guy Lawrence: Yeah. No, that’s an awesome story and I can see that you’re super passionate. From a nutritional standpoint, and everybody has … Much like religion and politics, everybody has got their own opinion on nutrition, “Got to eat this way to get these gains.” In your opinion, where are we going wrong right now?
Stuart Cooke: Look, I think we’re looking at science a little bit too heavily. I look to science to back up anything that I’m thinking at the time, but in the end, I look at culture and tradition. I look at how did we survive millions of years without science, adapt to the environment, survive, all the things that have been thrown at us from volcanic eruptions with heavy metals being spilt onto our environment to having to adapt to a changing world?
I have a philosophy of vitalism, so looking at the body as an intelligent, innate presence and then I look at food in exactly the same way, that it’s intelligent. Then with the help of cultural anthropologies and the vast array of different foods that we can we can survive on, I then go and look for science that may be able to help me back up these claims because everybody is into science, evidence based. I hear it all the time but you what I’ve learnt is that you can absolutely look at all the science out there and it’s all opposing.
That really depends on who’s funding, who has a theory and they have a passion about it and they want to get that theory out there such as Ancel Keys [00:10:00] in the 1960s who started the low fat. My thing is that we’ve just thrown culture and tradition out and we’re just looking at science. When we look at epidemiological studies, we’re actually really not doing an exact science, we’re just doing it, “Oh. Well, this population does this then they get these problems so that must be the issue.”
Guy Lawrence: Yeah. Just thinking now to go on from that, we’re very fortunate because we’re absolutely involved in the nutritional space. Everyone I speak to, myself and Stu, we’re bouncing all these theories off and we delve into it and podcasts every week is awesome. Obviously, there’s a lot of people out there that it’s not their thing, they’re very busy and they just want to scratch the surface; make simple changes.
Then when you go to look at where to start, we’re bombarded. We’ve got Paleo, primo, low carb, high carb, ketosis-
Stuart Cooke: Keto.
Guy Lawrence: Keto is another one and all of a sudden, it’s like, “Well, they’re all claiming to be right. Where do I start? How do I do it?” and even in the messages because everyone seems to have good intentions as well, it’s getting lost still. What would your advice be to somebody listening to this going, “Oh okay,” they’re confused on where to start?
Cyndi O’Meara: Well, I doubt that anybody eating McDonald’s hamburgers is listening to you right now. I really doubt that, okay?
Guy Lawrence: Yeah, I hope not.
Cyndi O’Meara: I’m thinking for the person who’s out there that is eating that way and has no awareness about their body or what they’re consuming, they’re probably not listening. The people that are listening to you are probably people that are well educated and have a fair idea of they need to make some changes. If they’re in crisis, then they have to do crisis care nutrition.
If they’re not in crisis and they’re just looking at, “Hey, I need to make some changes, [00:12:00]” well, I recommend … I wrote the book Changing Habits, Changing Lives. That was back in 1998 and it’s about looking at one aspect of your pantry and swapping it for a better quality, organic ingredient. Just let’s look at salt, so I go, “Let’s throw away the white salt which …” And I explain exactly what they do to white salt, what iodine that they put into it.
Then what I do is that I then say, “Well, there’s a better quality salt out there.” Let’s say over 52 weeks, they do 1 pantry item, they will revolutionize their pantry. They will start to use the right ingredients in order to be well. Because it’s really hard to say, “Let’s just throw everything out of the pantry and let’s start again,” because then they go back to their old ways. For me, it’s about getting quality ingredients into the pantry to begin with, realizing that nobody can cook a food like you can and because at the moment, I’m rewriting my book Changing Habits, Changing Lives.
I’m looking at the food industry really intensely. You know, since I wrote the book in ’98 and then I did another edition in 2000 and another edition in 2007, so this is only 8 years on, they’re getting sneaky, they’re so sneaky. They’re doing this thing called clean labeling where they’re changing the name of the ingredient so they don’t have to put a number on it. For instance, BHA and BHT is an antioxidant that’s produced by the food industry. People are on the lookout for it. They know that it cause health issues.
Well, they’ve now renamed it rosemary extract or extract rosemary. That sounds better, doesn’t it?
Guy Lawrence: Oh, [crosstalk 00:13:45] that sounds like something I would actually quite like to consume.
Cyndi O’Meara: Yeah. Well, I saw. I first saw it on breakfast cereal quite a few years and I’m like, “Okay, something’s fishy here. I don’t trust them.” I’ve never trusted breakfast cereal makers but I definitely … When I saw that [00:14:00], I went, “What’s rosemary extract?” so I went looking. When I found this new thing they’re doing, it’s clean labeling. I think number 1, become educated. Do not trust the food industry to tell you what is happening.
Another thing they’re doing is they’re using this new thing called NatureSeal and they don’t have to put it on the ingredients and you know why? Because it’s part of the processing of the food, so if-
Guy Lawrence: Could you repeat the … What was it called? Nature-
Cyndi O’Meara: It’s called NatureSeal.
Guy Lawrence: NatureSeal.
Stuart Cooke: It’s NatureSeal, and so what it does is if you cut an apple and put NatureSeal in the processing of it and put it in a plastic bag, it will last 3 weeks. It won’t go brown, it won’t go off, nothing will happen to it. The makers of NatureSeal go, “Oh, it’s just a bunch of, you know, citrus and vitamins and minerals.” Now, finding the ingredients wasn’t easy. I had to go to the [Paint 00:15:02] office in order to find exactly what they’re putting in NatureSeal.
They make up these stories, the food industry are no smarter. They just go, “Aah! 3 weeks and my apples are going to survive.” We just put it in packaging, they don’t put it on lettuce so you wonder why you’re lettuce is lasting forever, [inaudible 00:15:20] NatureSeal on it. They don’t have to put it on the ingredient list. For me, it’s about you have to be a savvy consumer these days and I’m more into the 1 ingredient pantry.
I have … All my pantry is just nuts and seeds and grains. I’m not against grains. In actual fact, I’m doing a documentary called What’s With Weight? What’s happening to it, why are we having problems with it? My 1 ingredient pantry is just herbs and spices and nuts and seeds and cacao and salts and sugars. I’m not against sugar. We needed sugar to survive, we needed carbohydrates to [00:16:00] survive, but if I have somebody in an emergency situation and nutritionally, I have to make drastic changes there.
Let’s just talk about the common man or woman out there that just wants to improve their health. Number 1, become educated, know what they’re doing to your food. Number 2, clean out your pantry and bit by bit, swap different ingredients for high quality ones. In my industry, in my foods, I call them faucet foods. They are the foods that are organic, sustainable, ethical and you can trust me because if it’s not in my pantry, it’s not on my warehouse and I’m pointing out there because my warehouse is out there.
I don’t put a food in because I know it’s going to make money. I put a food in because I want it in my pantry and I want the best and I learn. When I go looking for a food, sometimes it takes me years to find a food. When I go looking, I go like, “Let’s take that.” This is one that we’ve just brought into our foods. Do you know that they pollinate dates with the pollen, so they have to get the pollen, but they add wheat to it to distribute it over the trees so that they pollinate; so that they don’t have to hand pollinate each one. They just do a blanket spray of wheat and pollen.
A lot of celiacs can’t eat dates these days because of what’s happening. This is where we start to learn, when we go looking for food. Another one we bought out recently, we bought out camu camu a couple of years ago. The people that we were buying the camu camu on said, “Well, why don’t you put it in a capsule and we’ll send you the ingredients of the capsule?” They send me the ingredients of the capsule which they said is a gelatin capsule and I read the ingredients and I went, “You’re serious? There’s probably glycol in here?”
It’s like, “Probably glycol has been taken out of medications in the USA because it causes liver and kidney and kidney damage [00:18:00] and you’re putting a perfectly beautiful food into that?” These are the things that I learn and every food that I have purchased to go into my kitchen, to then give to my family and friends and then to a community, is thoroughly investigated. If it doesn’t match up to what I want, then it doesn’t go into our food supply.
Guy Lawrence: It’s so scary. You have to take quick responsibility in your hands and move forward and it’s time consuming, that’s the thing. It made me think about the posts we put up, Stu, last night on Facebook. We put a photograph up and it’s the new health star ratings, I think from the government.
Cyndi O’Meara: Oh, do you want to just shoot me now?
Guy Lawrence: No. We put a photo of them. We had the organic coconut oil at .5 out of 5 and the Up and Go Breakfast, Liquid Breakfast was 4.5 out of 5. It was good to see everyone was just absolutely disgusted last night, so people are savvy too. Again, I guess it’s our audience listening that are already onto it. There are people out there sadly, they’re …
Stuart Cooke: I think really one of the take-home messages must be that … And we always talk about eat like our grandparents used to eat. It’s simple whole food ingredients because they are going to be, you would think, less altered and less processed and products. I think as a general step, if you can move towards the whole food items and eat less processed food, then you’ve got to be on the right track.
Again, I was interested Cyndi, especially your changing habits, we are by our very nature, creatures of habit. We’re very habitual and how can we change our habits when we’re used to getting up in the morning, spending 2 minutes pouring in our cereal at breakfast time. Because we know that even … People out there are still smoking. They know what cigarettes do to our health but it’s so engrained in their daily habits [00:20:00] that they can’t get out of it.
A lot of our friends know the right thing to do but they’re creatures of habits and they just don’t … So how can we tackle the habitual side of things?
Cyndi O’Meara: We’re not going to change everybody, that’s what I’ve learnt but you can change the people who are willing to make a change. People that are willing to make the change are people in crisis. That will be number 1. They’re in such a crisis that if they don’t make a change, then they’re not going to be able to get up in the morning to even pour their breakfast cereal. The other people that make the change, and these are the ones that I love, I love this group of people out there, and they’re mothers who have sick children.
Because of the choices that they have made perhaps or the choices that the food industry have made for them or what our governments are making for us as far as the amount of chemicals that are being sprayed on our sports fields, on our playgrounds. Mothers will move mountains to save their children. I see it over and over again and you know what? They’re the ones that I look out and I go, “I can help you,” but if I have somebody who’s smoking and doesn’t want to give up smoking, I just go, “Well, there’s nothing I can do for you.”
Let me give you a really good example. I swim with a very intelligent man. He’s a emergency care medical doctor. He has an autoimmune disease and when I met him a year ago, I said to him, “You know there’s a lot we can do with nutrition and autoimmunity now.” Now, he’s in crisis by the way guys, he’s not … He’s about to have another hip replacement, it’s not good what’s happening but he’s an intelligent, amazing man.
I gave him Terry Wahls book, The Wahls Protocol because I think, “Medical doctor, he’ll relate,” so he reads it and I said, “What are you thinking?” He’s at page 70 at this point and he goes, “Oh, it’s not a priority Cyndi. [00:22:00] I haven’t finished the whole book.” Okay, so I go, “Oh okay, okay, cool, cool, cool.” Then he gets to about 140, page 140 and I say to him, “So what are you thinking,” and he goes, “I’m not giving up ice cream.”
Guy Lawrence: Wow. Yeah, right.
Stuart Cooke: Yeah.
Cyndi O’Meara: Then I spoke to him the other day and I said to him, “You know, and I noticed you’re limping.” He goes, “Yeah, bad engineering.”
Stuart Cooke: Yeah, it’s very, very tricky and you … [crosstalk 00:22:27] trigger foods and they just don’t want to … They don’t want to let them go and often times, it’s the trigger foods that are really holding people back.
Cyndi O’Meara: Yeah.
Guy Lawrence: His pain isn’t great enough yet, that’s the problem.
Cyndi O’Meara: I don’t know how it’s not great enough. I text him last night because we swim together and we were going to do ins and outs this morning at 6am. I text him, I said, “Are we doing ins and outs? You’re bringing Bonny?” Bonny is our buoy that we swim out to and he went, “Oh, my hip was really bad.” Now for him to miss swimming and to miss coffee with our group of friends, it’s not something that he likes to do.
I don’t know what else I can say to him. He’s not somebody I’m going to change I don’t think so I have to work on the people that want to change. They will change their habits. You don’t have to hit them over the head. They’re going, “What’s my next step? What do I need to do next?” For the people who are listening out there that are not in crisis or are not a mom, then it’s a step by step process.
Educate yourself on what breakfast cereals are doing to your body, educate yourself on how they make breakfast cereals and the way of excreting it is no longer the way Kellogg’s did it back in the 20s and 30s. It’s very different. They had vitamins and minerals. One, you can pull out with a magnet called iron. I’m not sure you’re meant to do that with the food that we eat but I’ve actually tried that with carrot and green beans and things like that, but I can’t seem to be able to get it out with a magnet but I can with the breakfast cereal.
They make the B1 from acetone. Who [00:24:00] makes vitamin B1 from acetone? You just have to become educated. You have to understand what they’re doing and we think because it’s fortified, it’s a good thing. To me, if I see anything fortified, I do not touch it because I don’t know how they’ve made the supplement or the fortification. Naan bread is folic acid and iodine, must be fortified with those 2.
Well folic acid, your body has to convert to folate. It’s synthetically made and iodine is mined out of a mine out of Japan, comes to Australia in these big barrels and on it, says, “Warning, dangerous to your eyes, to your skin, to this.” Yes, it’s in great amounts but-
Guy Lawrence: Could just explain what fortified is and why they do it as well just for any listeners that might not be familiar?
Cyndi O’Meara: Okay, so back in the 1930s, 1940s after the depression and the war, they recognized that there was some mineral deficiencies and vitamin deficiencies, so with pellagra and beriberi and diseases like this. They thought if they added that to the flour, then they could help, so it was for diseases. Now, I just think it’s something that we’ve always done so let’s continue to do it. We’re not using probably the vitamins that we used back in the 20s and 30s and 40s.
We’re using something that chemistry has figured out how to replicate nature, so they think. They fortify it with vitamins, with minerals, mainly just vitamins and minerals are fortified [inaudible 00:25:37]. Then they think that the population is eating breakfast cereals or drinking milk so they might fortify it with vitamin D but where is that vitamin D coming from?
It’s something that we’ve been doing for a long time but it was first for actual diseases. Now, it’s just, “Well, we’ll just throw it in because it’s no longer in the food.” There’s nothing in white flour anymore. It’s completely [00:26:00] gone and it’s a destitute food and so they go, “Oh, well put nice in and iodine in, [inaudible 00:26:07] and thiamine and we’ll throw some iron in there,” and so they throw everything out then they go, “Oh, we’ll just replace it now.”
Stuart Cooke: A marketer’s dream as well of course because you’ve got these beautiful slogans on the front of the packets that tell you how helpful these products are and we’re drawn to this kind of stuff.
Cyndi O’Meara: Yeah, and there’s a whole aisle dedicated to the stuff.
Stuart Cooke: Yeah.
Cyndi O’Meara: Seriously? Who eats that stuff? Really?
Stuart Cooke: You see these foods now slowly moving away from the cereal aisles into the … What used to be very small health food aisles which very few people used to ponder. Now of course, they’re infiltrating.
Cyndi O’Meara: Oh. You’re going to love this, so I went to the health food aisle just recently and I took a photo of one food in there and it was the gluten free food. Let me just see, so I’ve got my phone so I’m just going to see if I can get it. Okay, so here we go. This is the original Freelicious Cracker. Okay, so it’s made up of maize starch, rice flour, organic palm oil thickener (1422). I think that comes from wheat actually, so it’s gluten free anyway, egg white not egg, and you know why?
Because they take the yolk out for other things, I don’t want to spoil that with egg yolk, it’s too expensive. Pregelatinized rice flour, emulsifier (lecithin from sunflower), sugar, salt, thickener (guar gum), raising agents (sodium bicarbonate, ammonium, hydrogen bicarbonate), dextrose, natural flavor, rosemary extract which we know is BHA and BHT. I find it hysterical, I really do. I’m just going through them. Here’s another one.
This is in the health food aisle. [00:28:00] This one is … I don’t even know what this one was. Oh, this is … It’s a cookie, so gluten free flour, tapioca starch, starch, it’s not even tapioca. In my new Changing Habits, Changing Lives, I talk about starch and how they make it, rice flour, potato starch, it’s not potato flour, it’s potato starch, modified tapioca starch, dextrose, thickeners (466464), emulsifier (471), vegetable gums … Do you want me to keep going? It’s just goes line after line.
Guy Lawrence: Yeah.
Cyndi O’Meara: Natural color, flavor, preservative … This is in the health food aisle and there’s another flavor and then there’s another flavor. I mean we’re duped.
Stuart Cooke: It’s a marketers dream because essentially, it’s just a problem. How can we make this Frankenfood look so beautifully healthy? Of course they’ve got a team of people, “Well, that’s easy. Leave it to us.” I’ve been a graphic designer for 25 years and if I really wanted to, I could do that. I could come up with the slogans and the logos and the beautiful colors that depict the farmer carrying the basket and it’s all they think about I guess.
Guy Lawrence: Yeah, that’s all they care about.
Stuart Cooke: It’s just a joke.
Cyndi O’Meara: There’s an old movie and my dad used to tell me about it. He’s a really, very wise 87 year old. Very healthy, takes the occasional medication so he’s not on [inaudible 00:29:25], lives by himself, still adjusts as a character, he’s amazing. He said to me, “There was an old movie out called The Piano Man and it was about a man who comes into town that creates a problem and then he has the solution to the problem.” What I find is that we are creating problems all the time and then finding the solution.
Do we really have the problem in the first place? The first problem they had was salt, it causes hypertension. Salt was taken out of everything, everything was low salt. Second thing was fat’s a problem. Was it really a problem? Not really but anyway, fat was a problem, everything went low [00:30:00] fat. Then we found trans fats and then now the industry is saying, “Oh, trans fats are bad,” makes me laugh.
Since 1978, we’ve known trans fats were bad but it was only 2007 when the Heart Foundation went, “Ooh, trans fats are a problem guys. We’d better stop … We’d better stop advocating it.” Then fats became a problem, everything went low fat. They found a solution to the problem we really never had and now sugar and carbohydrates are a problem.
Stuart Cooke: That’s right.
Cyndi O’Meara: The ketogenic diet was a diet that we had throughout evolution in order to survive a bad summer or a bad growing season where there was no sugar available and only lean meats because the cows didn’t have anything to eat. They were really skinny and they had lean meats. Sugar was there to tell the human body that it’s a great season, we can have babies.
All the tests on ketogenic diets are done on men, not women. Women go into infertility, intimate infertility, not permanent but intimate infertility in the ketogenic diet because that was the way nature intended us to survive as human beings. Who needs a pregnant woman when there’s no food available in the winter? She would die, she would not survive and neither would the baby.
I don’t have a problem with ketogenic diet but people have to realize that the ketogenic diet is actually a survival diet for evolution. It wasn’t something that we lived on for years and years. We lived on it periodically in order to survive so that we could use ketones, not sugar because sugar wasn’t available, but we could use those ketones. If sugar never came, then we would just live on those ketones although we would be fat burners, not sugar burners and as a result, we [00:32:00] wouldn’t lay down fat.
As a result, lactone wouldn’t be increased in our body which is the master hormone to say, “Hey, let’s have some fun. We can have a baby.” The ketogenic diet is brilliant for epilepsy, for Alzheimer’s, for … We’ve realized the importance of the ketogenic diet for certain populations.
Guy Lawrence: Yeah, for when they’re in crisis a lot of time.
Cyndi O’Meara: Yeah.
Stuart Cooke: It’s interesting as well because people are … We’re very much now in the environment where people are crashing themselves with exercise and they’re pulling the carbohydrates out of their diet and you are seeing hormonal issues, especially with females as well where they’re skipping periods and just things are crashing for them. It’s a very good point.
Cyndi O’Meara: Yeah. It’s natural, it’s what the body has to do. It doesn’t know it’s living in 2015. It could be living in BC, long BC because genetically … Like the Paleo all talk about this, they all go, “Well, we haven’t adapted in 40,000 years you know? We adapted 1.5 million years ago and we haven’t adapted in 40,000 years.” Genetically, we don’t have to adapt. What has to adapt is our microbiome.
It can adapt every day to your different food choices if you don’t destroy it. Yeah, I just find that … Let’s just get back to normal eating. Let’s just get back to the way we used to eat. Just don’t think that there’s a panaceum like a macro-nutrient out there such as protein, fats or sugar that is your issue. What your issue is is that we’re in a state right now where our children are getting sicker, even adults are getting sicker.
I don’t know, and I’ve interviewed 14 people [00:34:00] about this and the question was, “Have we gone past the point of no return? Is our microbiome so destroyed that we have no hope of getting past this where our kids can’t even drink mother’s milk? Are we at that point?” Half of them said, “No, I don’t think so Cyndi. We have a resilience, we can change.” The other half were very, very like, “Not sure, not sure if we can get out of this.”
This all started in the 1930s when arsenic was starting to be sprayed on the cornfields in US, let’s say Iowa, USA. That was to destroy a grasshopper plague that was decimating the corn and the wheat in the Midwest. The use of chemicals after World War 2 such as DDT, were then sprayed on the corn fields and the wheat fields. Whenever, I think it was Jane Goodall, said, “Whoever thought that it was okay to grow food with poison?”
My grandmother’s from the cornfields of Iowa and I look at … She lived into her 90s, so my mother was born in 1937 when they were starting to spray arsenic. My sister was born when they were still spraying DDT in the 50s and both my mother and my sister have passed away. My sister got an autoimmune disease at 25, my mom got lung cancer, and never smoked a day in her life, in her 60s.
I look at the destruction of the microbiome through each successive generation. I was fortunate that I was born in Australia and my father was a New Zealander and my brother was born in Australia. The 3 of us seems to have really done well as opposed to what was happening back there. I think [00:36:00] what we could have done 30 years ago when I first started nutrition was just get people off a junk food diet on a real food diet, worked. These days, it’s not working as well and in the last 5 years, I’ve just noticed a huge crisis. I think-
Guy Lawrence: It’s like we’ve gone and messed up almost every aspect there is to be messed up and it’s gotten us in a whole world of trouble and yeah, is the task can we turn it around and actually, going forward for the next generation? I mean I still think the most proactive thing you can do is vote with the money you spend on your food every week and your shopping pool and actually start supporting the small businesses, the local farmers and actually stop buying anything that’s produced on a mass scale too. I don’t know how else.
Stuart Cooke: That’s very tricky because we don’t have the money to shop organic, especially those with large families as well. We have to try and do the best we can so it’s a really delicate balance.
Cyndi O’Meara: Look at this, and it’s about priority also. It is about priority, so I don’t know if you’ve seen the movie Homegrown.
Stuart Cooke: Yes.
Cyndi O’Meara: Yeah, it’s brilliant. It’s about this guy who lives in LA and he has basically grown … His whole land is just growing food and he’s got goats and chickens and everything in there and this is the way we used to do it. My grandfather had a garden. My grandfather had 11 children. From his garden, he fed those 11 children in Iowa, USA. My grandmother would get all the produce in the summer.
It grew like mad, it was humid, got all the produce and she would ferment or she would can or bottle [inaudible 00:37:44] and because they had a basement, everything went to the basement. In the winter, when the snow was on the ground and the ground was frozen, they lived off that so [crosstalk 00:37:54]-
Stuart Cooke: Totally, and I remember my grandparents had a garden or an allotment estate.
Guy Lawrence: Allotment, yeah [00:38:00].
Stuart Cooke: My parents, we had potatoes and beans and berries, blackberries down at the bottom of the garden and grew Braeburn apples and almost everyone had a hot house for the tomatoes as well because it gets cold in England. Yeah, that’s where we come from and now of course, it would be crazy. Grow my own vegetables? I could just purchase them.
Cyndi O’Meara: Well, you saw Michelle Bridges, she thinks we’re all freaks.
Stuart Cooke: Yeah.
Guy Lawrence: Yeah.
Cyndi O’Meara: You know, seriously? That’s the attitude that we’re up against when people like us that are talking this way. There’s a town in England that’s an edible town. Have you heard of it?
Guy Lawrence: No.
Stuart Cooke: No, I haven’t.
Cyndi O’Meara: Yeah. It’s called the edible town and about 8 years ago, this woman, Pam Warhurst, just went … Didn’t have a committee, didn’t care about what the council thought, we just started to plant trees that would produce food. Now, it’s very famous and it’s called the edible town and you can watch it on the TED video, ted.com and just look up edible town, Pam Warhurst and watch it. It’s just … I get goose bumps, just thinking … Yeah.
Stuart Cooke: Yeah, and it’s just all doable as well. That’s the thing. we have the conditions to grow our own food and it doesn’t have to be costly, it just has to grab a little bit of our time and we can do it. I’ve got a question for you. Now, you’re almost the ultimate food detective and I heard a great phrase and I think it came from Sarah Wilson where, “We can’t unlearn what we’ve learned.”
You know all of this stuff and you’re a super sleuth where ingredients are concerned. Do you have any nutritional no-nos, so foods that you simply will not consume if you’re out and about and you’re at dinner parties or barbecues or in a restaurant? What foods would you avoid at all costs?
Cyndi O’Meara: How much time do we have? [00:40:00]
Stuart Cooke: About 20 seconds.
Cyndi O’Meara: I think that answers your question. I have a lot of no-nos, a lot and I like going to restaurants that I know the chefs will feed me single ingredient foods and I do travel by the way. Then when I travel, I look up … Pete Evans taught me this. He says, “Don’t look for the best restaurant, look for the philosophy of the chef,” and so that’s what I do. If I’m going to go somewhere and I don’t know a restaurant or something like that, I’ll … Look, people hate me.
I woke into a restaurant and I’ll ask questions and I’ll walk out if it’s not what I want. Yeah, Pete taught me that. Pete just said, “Find the philosophy of the chef and if they are a chef that is not a gastro-” what do they call it? Gastron … Whatever, the ones that use chemicals, those ones which you can pay $1,000 a head to go to these restaurants, I’ve seen them. I’m really [inaudible 00:41:02] figured that one, I’ll just go to a place down the road that just does meat and veggie for me.
I have a lot of non-negotiables and they’re all basically additives, preservatives, flavorings, margarines, hydro generated vegetable oil, interesterified fats, [inaudible 00:41:19] fats, homogenized milk, some pasteurized milks, skim trim, [red shape 00:41:23]. Would you like me to go on with fine foods?
Stuart Cooke: I think we’ll stop you there, that’s all.
Guy Lawrence: The scary thing is is that I know people mostly dieters are consuming them foods.
Cyndi O’Meara: I don’t know what’s better.
Guy Lawrence: You know?
Cyndi O’Meara: I want to live the best life I can. I want to be energetic. When my grandchildren come, I want to be on the floor with them. That-
Stuart Cooke: No, that’s exactly right. Yeah, and it’s about being the best version of yourself. We’ve got time on the planet, let’s try and make the most of it.
Guy Lawrence: 100% and it’s nice waking up in the morning feeling [00:42:00] good and ready to bring on the day. Yeah, I constantly think about it because I made the changes.
Cyndi O’Meara: I can hardly wait [inaudible 00:42:08].
Guy Lawrence: Yeah, I probably-
Cyndi O’Meara: I can hardly wait [inaudible 00:42:09].
Cyndi O’Meara: I can hardly wait to get up in the morning. It’s just like … I’m going, “Let me go to bed so I can get up in the morning,” because then I get to go for my swim and I get to enjoy the sunrise or … And people don’t live like that. They can’t get up out of bed, they’re tired, they drag themselves around. It’s so sad and most people have just got these blinkers on and they probably think, “Oh my God! She must live such a boring life, you know? She has these non-negotiables. Oh, no. I don’t know, far from it.”
Guy Lawrence: They’re missing out. With all that in mind, I can bring in another aspect that we haven’t spoken about yet and be interested to get your views on it is emotional stress and how much that affects our general health. What’s your take on that because-?
Cyndi O’Meara: Yeah, food’s just part of it. I love that and my dad is the ultimate chiropractor, a chiropractor who will fix everything. That’s his belief whereas my [inaudible 00:43:14] is that we have to look back to our cultures and traditions. We have to look at what our evolutionary body needs. Most people are in the sympathetic dominance. They are constantly in fight or flight.
They never have a downtime. They’re [melons 00:43:33] are always going, they’re emotional bankrupt and I think when you are aware of this and you’re aware of certain things that are happening in your body and you know you’re in sympathetic dominance, you need to back off. Many people are hunched over, so they’re hunched over ready to fight or flee. They’re hunched all the time on our computers. I guess it’s really important [00:44:00] to sit up.
We have constant life sources, so there was a time when we had [inaudible 00:44:07], draw away all your life sources that no computers or phones or anything like that. Have some downtime. Who needs a TV these days? Really, TV is boring. I think that there were a lot of other things that were involved in sympathetic dominance and if we can calm all of that down and know how to calm it down and not be in that fight or flight, and doing things for our evolutionary bodies such as sleep and movement and relationships and connections and face to face.
Here we are, I know I’m seeing you on a screen but it’s so much nicer to be around somebody and that’s really important, that face connection because that’s how we lived as hunter gatherers and agriculturists. I actually look at the hunter gatherer, the agriculturalist, the pastoralist, the herder and I look at the life that they lived and we are so lucky that we can glimpse into these people that are still living traditional lives such the Kyrgyz of Pamir, up on the Afghanistan belt, they live at 14,000 feet.
The Hadzas, the Himbas, the Hunzas, the Dani of Papua New Guinea, there are people that are living this way and we can get a glimpse into how they have survived, so emotion is a big part of it. We look at our whole life as opposed to … And we live vitalistically as opposed to mechanistically where we just look at diet or we just look at movement or we just look at sleep patterns so yeah.
Stuart Cooke: Yeah
Guy Lawrence: What-
Stuart Cooke: You mentioned holistically as well, so we’ve spoken about diet and we’ve spoken about stress, [00:46:00] so movement. What do you do? What do you do for exercise?
Cyndi O’Meara: I’m not your go-out-and-run-100-miles. It just bores me to tears. I have a girlfriend who is the 24 hour marathon champion, and don’t’ get that at all, but then she doesn’t get what I do and I love to swim. I ocean swim so-
Guy Lawrence: Yeah, that’s us too.
Cyndi O’Meara: Yeah, I just get into the ocean every day. I come down to Sydney and I swim with the bold and the beautiful. I’ll go down and I’ll swim the crew in Tokeh if I’m down there. Up here, I swim at the Mooloolaba Beach Bums, so swimming is really important. I have a desk, I’m sitting at the moment, I have a desk that rises so I can stand and work. My belief is that we need to be on the move all the time.
We did that as hunter gatherers, agriculturalists and herders, so to get up and down on your desk, to stand up on your desk, get a treadmill. I was listening to Ben Greenfield recently, I don’t know if you follow Ben Greenfield?
Guy Lawrence: [crosstalk 00:47:08] Yeah, I’m aware of Ben.
Cyndi O’Meara: Yeah, so Ben was talking about the Spartan Race and how he trains for the Spartan Race. He’s whole thing is stay moving all day long and then he [inaudible 00:47:20] 30 min intensive. He says that’s how he trains for the Spartan Race which worse than the Iron Man Race and I went, “You know, I’m a person that does that.” I do intensive sometime and then I’ll just move most of the day.
I find that I’m probably fitter than most 30 year olds without having to try. I can run 5k without even training for a 5k race. I’ll just go run it and I think we believe that exercise is something that we should take our time out to do but we don’t think it’s okay to take time out for hunting for foods, gathering [00:48:00] our foods, cooking our foods. Michelle Bridges did it perfectly on that weekend that she did the worst for a part of her life.
She believes that exercise is something that we have to take time out to do, but we can just throw a plastic container full of yeast extract and other things in the microwave, press the button and we’re all cool. To me, that’s the biggest myth of … It’s just [biggest 00:48:33]
Guy Lawrence: Yeah.
Stuart Cooke: No, and it is about … There’s a disconnect between how we used to be as kids and how we’re conditioned now because I’ve got 3 young girls and I was watching them-
Cyndi O’Meara: Lucky you.
Stuart Cooke: We’ve got a busy household. These girls, they don’t stop, like they don’t stop. I was innately aware the other day. I was thinking, “You 3 really don’t stop,” and they’re wandering up and down doing hand stands, they’re playing on the floor, they’re lying down. Yesterday, we went to Bronte Park and they said, “Dad, come and take us to the park and come and play with us.”
I thought, “Well, I’m going to do everything that you do for an hour,” so before we hopped in the pool for a swim, I just said, “Right, what should we do.” We were on the monkey bars, we were climbing, we were on the roundabouts, we were racing up and down and today, I feel like I have been worked. It’s just one of those things. We didn’t lift any weights, it wasn’t … No treadmill, it wasn’t exercise, it was just play and it is that deconditioning where we used to just run and be free.
Now, we’re kind of … Like you said, we’re hunched and we’re sitting and we’re immobile but we have to make time for our treadmill session. It’s just let’s get back to where we were and just remember that we can move and we can … We don’t have to be sore if we lay on the ground [00:50:00] because we’re just deconditioned to it. It’s just a mindset I think, isn’t it? [crosstalk 00:50:06]
Cyndi O’Meara: Yeah, and I think it’s awareness because we were not doing this that long ago. It’s only probably in the last 4 decades that we have completely gone off our evolutionary path and most people don’t even realize it’s happened. They think it’s okay to sit in front of the television for 4 hours. They think that you get in your car and you drive to the local store or that you shouldn’t go barefoot because you get parasites.
I’m barefoot until I come to work. I’m barefoot to the beach, coming back from the beach, to the coffee shop. Like all the guys go, “We are all [inaudible 00:50:41] for [inaudible 00:50:42]. We are feeling so sorry for you.” I just think we’ve lost that … I think we have to become aware, become educated and start to play again. I bought a farm and I went up to the farm this weekend to work because I had to finish the 5 hour edit on my documentary.
I’m trying to get it down to an hour and a half. I said to everyone, “I’m going to the farm to work.” “Oh, we’re coming to,” got no work done, no work done whatsoever because it was storm and it was raining. We wanted to go down the bottom of the farm and see the waterfalls. We’re trekking around the farm and there’s leaches everywhere but I noticed my-
Stuart Cooke: Yeah, it’s just fun.
Cyndi O’Meara: It’s just fun. I noticed my son and his girlfriend just throwing each other around the place and I went, “Girls and boys don’t do that anymore.” I noticed that beautiful play that they were doing and tickling each other and I don’t know. I don’t see that anymore and it’s really cool to get them back into nature, into the mud and into the playground at Bronte Park, you know?
Stuart Cooke: Absolutely.
Guy Lawrence: Yeah. I’m aware of the time but I will add-
Cyndi O’Meara: Sorry Guy.
Guy Lawrence: No, that’s cool [00:52:00]. It’s awesome because I was listening to your podcast and how you homeschooled your kids and you all went round Australia in a camper van, is that true?
Cyndi O’Meara: Yeah, we did.
Guy Lawrence: That’s just awesome. I got so much inspiration from that. I’m like, “That’s something I’d love to do,” yeah.
Cyndi O’Meara: It was the best years because we homeschooled the children. I didn’t have to get up pluck their hair, put their school uniform on, make sure they had their lunch. They would get up at 6 in the morning and work for 3 hours knowing at 9:00, we could play. They would get up and do it themselves. These were 6 year olds, 9 years olds and 11 year olds, that’s how old they were.
We’re about to leave, the 5 of us and the girlfriends now and the … Your old [inaudible 00:52:44], we’re about to leave for a 4 week skiing vacation just because we go, “Let’s go play. Let’s go and play.” We ice skate, we ski, we trek, we do snow angels, we do road trips. People just don’t do holidays like that. They go to the islands and they sit in the sun. I couldn’t think of anything … Although hiking in the sun … But just, yeah.
I know I could go on and on but I’m not happy that I have inspired some people to go, “Hey, maybe I’m not aware of my body and what’s happening and what foods I should be eating and that I should ground by going barefoot.” I’m not the hippy, I was … You think you’re the hippy but look at me. I dress well.
Stuart Cooke: Yeah, exactly, straight from Nimbin.
Cyndi O’Meara: You think?
Stuart Cooke: Like you said, it’s holistic so in order to be able to do all these wonderful things in play, you have to have the energy for that and in order to get the energy for that, you really do have to eat the foods that provide you the energy and you have to get the sleep that, again, affords your body to rest and recuperate to give you the energy to do all these wonderful things. It’s holistic so yeah, absolutely. [00:54:00]
Guy Lawrence: Brilliant. It’s a brilliant message Cyndi, absolutely.
Cyndi O’Meara: Thank you.
Guy Lawrence: Now, we’ve got 2 wrap up questions we ask everyone on the podcast so I thought I’d get into them. The first one is could you tell us what you ate yesterday just to give people an idea or even this morning for breakfast if you’ve had breakfast?
Cyndi O’Meara: Okay. Let me do yesterday’s breakfast because everybody was at the farm. I cooked up, so I laid down lettuce, avocado, tomato, I had made up some pesto and I had just made a tomato chutney, so I laid that out on a plate. Then I fried up some sage, so I had some fresh sage so I fried that up in butter, put that on the plate then I had some leftover pumpkin from the night before so I put some pumpkin. I heated it up and put that on the plate and then I scrambled up some egg with some parsley and put that on the plate.
That was breakfast and then I went to a friend’s place who lives off the grid and is very alternate. I had a late breakfast and for dinner, I had … He made a paella. He’s a medical doctor, a GP, integrative medical doctor. He’s very Keto and Paleo but he made me a paella with rice. I’m like, “Huh, that’s amazing,” and that was with all sorts of sea foods. That was my meal yesterday and I’m not about how much I can eat.
I’m about how little I can eat and still feel amazing. I think to say I need to increase my metabolism so I can eat more, I just think we’re at the wrong end. I would rather eat less and live longer eating more than eating more in a day. I look at sometimes what I eat in a day and it might be just [tart eggs 00:55:48]. I might just feel like tart egg.
Guy Lawrence: Yeah, you’re just tuned in and listen to your body and if you’re hungry, you eat and if you’re not, you don’t.
Cyndi O’Meara: Yeah.
Guy Lawrence: Fantastic. The last question, what’s the best piece of advice you’ve ever been given? [00:56:00]
Cyndi O’Meara: When I was 19, I was working for my dad in Bendigo, Victoria as a chiropractic assistant. This lady from Colorado came to me. She was a chiropractor’s wife, oh, and I think she was a chiropractor as well. They were coming and they were … She was … I don’t know where I was but I remember her saying this to me, “You’re a smart girl. What are you doing in a town like this doing nothing with your life?”
She went back to Colorado, showed me where I could ski and the university I needed to go to which was in Boulder and she changed my life. I don’t know where I would be if I didn’t have her make that comment to me. That was a defining moment in my life, very … Yeah. I’m still in touch with her, Katie Felicia was her name and she works in Colorado Springs and I saw her a couple of years ago. Yeah, that was probably it.
Stuart Cooke: Fantastic.
Guy Lawrence: Fantastic, yeah. Somebody give you a little budge and it all changes.
Cyndi O’Meara: Yeah.
Guy Lawrence: Awesome, and for anyone listening to this, where would be the best place to go to get more of you Cyndi?
Cyndi O’Meara: Just changing habits dot com dot au is my website and there’s everything in there, how you get on Instagram and how you get on Facebook, how you get on Twitter feeds, how to get to the education, what foods I have, my podcasts because we do podcasts. We’ve been going 2½ years now called Up For a Chat. Yeah, it’s all there so [crosstalk 00:57:40].
Guy Lawrence: Perfect. We’ll lead to it all anyway. You mentioned a documentary. When will that be out?
Cyndi O’Meara: That will be out late March next year, so we’ve done all the filming for it. We’re not just in the editing stages and the storytelling and the story, I think it will get a lot of people thinking really about what they’re doing. That’s my [00:58:00] aim, so it’s called What’s With Weight? We have all have a website called What’s With Weight but that’s not up and running yet. That will be the end of March. Get on my feeds and I will tell you what’s happening.
Guy Lawrence: Keep everyone posted, yeah.
Cyndi O’Meara: Yeah. I’ll keep everyone posted including you guys.
Guy Lawrence: Fantastic. Yeah, let us know.
Stuart Cooke: Please do.
Cyndi O’Meara: Yeah.
Guy Lawrence: For sure. If we can help, we will absolutely.
Cyndi O’Meara: Thank you, appreciate it.
Guy Lawrence: Well, that’s it. Thank you very much for coming on the show Cyndi. That was awesome.
Cyndi O’Meara: Thank you.
Guy Lawrence: Really appreciate it.
Stuart Cooke: Yap. Take care and we hope to hook up with you in person outside of the cyber world very soon.
You can also listen to the full episode on your iPhone HERE via iTunes.
Guy:For this week’s podcast episode,we decided to record it in audio only, as our guest lives in a remote part of Australia and we didn’t want to take the chance with internet quality. By doing this we are able to deliver great audio clarity without any dropouts.
Eat well, Live Well. It’s that simple - Rohan Anderson
Our fantastic guest today is Rohan Anderson. A few years ago he createdWhole Larder Love which began as an online journal, documenting the story of a life change.
A significant life change for a regular person embedded in western society.
Rohan had a metamorphosis driven by a desire to alter his food and lifestyle choices. At the beginning, he was very unhealthy. Obesity, food allergy, anxiety, depression and hyper-tension where all part of daily reality (most of which he was medicated for).
His health concerns, a growing understanding of his environmental impact and the responsibility of being a parent, where catalysts nudging him to make deliberate change.
Today’s podcast is all about change. How we truly do have the power within us to change if we truly want it, and how the small changes can make a huge difference over time in our lives and others. Be inspired and enjoy!
In This Episode:
How he overcame obesity, hypertension, anxiety, depression
Making the switch from corporate world to rural life
Why he had to go through a great deal of pain before making huge changes
Why building his log cabin has been the most rewarding thing he has ever done :)
Hey, this is Guy Lawrence with 180 Nutrition and welcome to today’s Health Sessions. I’ve come to the conclusion over the years that everyone’s journey when it comes to health, food and nutrition and exercise it’s almost like a spectrum. On one end of the spectrum I guess you could say you’ve got people that have never made the food-health connection before. Don’t really look at what they’re eating, if they’re eating processed carbohydrates, if it’s affecting their gut health and all sorts of things going on.
Actually for them literally it’s not buying some fast food and eating a bowl of edge instead. It could be a major challenge and then at the other end of the spectrum you got people that have been making tremendous amount of change over the years and forever evolving and learning. The one thing I’ve come to conclusion is to always keep a beginners mind and I try and have that approach when it comes to health nutrition and pretty much anything in life.
I only say these things because today’s guest, who I think is absolutely awesome, just a wonderful human being is Rohan Anderson. It’s safe to say he shares his journey today, which is being that full spectrum. He was that guy who was earning lots of money, corporate world, but very unhappy. He was clinically diagnosed obese. He said he had food allergies, anxiety, depression, hypertension. They were all parts of the daily reality and most of them which were medicated for as well. He just simply wasn’t happy.
Over the years he’s been evolving and making changes up to this point now where we have him on the podcast [00:02:00] today. He’s releasing a second health book which is called ‘A Year of Practiculture’. My copy is in the mail as I write this, because I’m very excited to get it because it’s full of stories and even recipes from a year of living a self-reliant lifestyle.
From going to being that guy, obese corporate to now becoming a self-sufficient person. Which that’s growing, hunting forage and healthy sustainable foods off the land. We are actually opted to record this podcast in audio only and not the usual video as well, because he’s in a very remote part of Victoria. We just wanted to make sure the sound quality was top notch.
In his own words as well he said, you could scream until he was blue in the face when he was that guy back when he was obese. He had to find the changes for himself. I know I can certainly relate that on my own journey when I think of certain family and friends. No matter what I say or do I don’t really change.
I’ve come to the conclusion that you can just lead by example. When people are ready to change they’ll make the change and start asking you questions and so forth. Obviously you can direct them then to podcasts like this. The one thing I have been finding helpful you might have heard me say on a couple of a few podcasts ago that we actually did a survey and we designed a quiz around that on people’s number 1 problems. Generally it’s normally revolving around weight loss. We look at these things from a very physical aspect and then as we start to change we then look deeper into it and then we really start to embrace the health changes.
If you are struggling with trying to get people over the line to make them look at their diet a little bit or their health, this is actually a great place to start. You [00:04:00] could send them back to 180nutrition.com and 180nutrition.com.au and there will be a button there saying, “Take the quiz” and that’s a great place to start. That’s designed for somebody that really hasn’t started their health journey yet. There’s a good video and there’s actually a really good introductory offer to help support people that want to make the change for the first time.
If you’re struggling and telling yourselves, you can use that to tell them for you. Take the quiz back at 180nutrition.com and .com.au. Anyway let’s go over to Rohan. This is a really fantastic podcast. Enjoy!
Hi. This is Guy Lawrence. I’m joined with Stuart Cooke. Hi Stu.
Stuart: Hello mate.
Guy: Our awesome guest today is Rohan Anderson. Rohan, welcome to the show.
Rohan: Nice. Thanks for having me.
Guy: Just to put our listeners into the picture mate. We all met at the Primal Living talk last year in Tasmania, which I think now is over a year ago, so wow, time really flies.
I remember watching your talk mate and just absolutely being blown away by it and with your message, the story, the humor, the heartfelt-ness from it and it was absolutely fantastic. Believe it or not I’ve gone on and done a couple of talks since. I always take inspiration from that day Rohan. We’re very honoured to have you on the show today and looking forward to getting a little bit to know more about you and share with our listeners. It’s greatly appreciated mate.
Rohan: All right.
Guy: To start the show Rohan, would you mind just sharing a little bit about your story and the life changes you’ve made before you got on to a whole lot of love, just to give people a bit of a background.
Rohan: Yeah. It’s probably quite familiar to a lot of people. Middle class Australian working my ass off trying to earn as much money as possible to pay off [00:06:00] mortgages and car loans and credit cards. I ended up working about 6 days a week in a couple of different jobs and focusing on values in life that I thought were important. What took a back seat was the things that are important, which are family, health, experiences.
My body was a reflection of the way my life was. At that point in time I was morbidly obese. I had a whole range of different health issues and fairly common health issues that a lot of Australians have. I had hypertension, anxiety, depression, I had food allergies. Like I said before, I was disgustingly obese. I can say that, I was an absolute fatty.
What happened was there was a couple of different catalysts that made me look at my life, evaluate it and say, “I need to make some …” I realized I need to make some changes.
I think having kids and the realization that I was feeding my kids the same shit food that I was eating, gave me a large amount of guilt. That hitched out at me to want to make changes in what I was feeding my kids and then I was asking myself “Well, I want to feed my kids healthy foods and I should be feeding myself healthy foods.”
Then I started to do some trial journey of moving away from foods like chicken nuggets and takeaway foods and urban fries and moving into looking at cooking with whole foods, really, really basic stuff. Looking at cook books to begin with and actually cooking with ingredients as opposed to opening up a jar of tomato sauce and pouring over some pasta.
Then eventually [00:08:00] I took extra steps and started looking for organic produce, chemical free produce, local produce and in turn the more local the product the more seasoned it is, the more [inaudible 00:08:12].
Then from there I took an even one more further step and I started growing most of my own food. For my meat I became a hunter.
Guy: How long ago was this Rohan?
Rohan: I really don’t know. It’s been such a long journey now. I would say it’s probably … I do know I started writing a whole lot about 2009. I had previous to that attempted to integrate some of these stuff into my life, especially the growing of the vegetables. It was in the back of my mind, it was more of a hobby. I didn’t take it as seriously as I do now. Although even though I do take it seriously there’s quite a lot of farming.
Stuart: What was it Rohan that led you to explore that avenue as opposed to doing what most people would do in the modern world. They’d join perhaps Jenny Craig and go to the doctors and get some pills.
Rohan: I did both of those things. This is why it’s important to share my story, because I’m the same as everybody else, I just found a different solution for me. Everybody’s solution is going to be different. Initially I was about to take a flight to London many, many years ago. I went to my doctor and I said, “Look. Can I get some Valium? Because I’m not a very good [inaudible 00:09:43] my first long whole flight and sometimes I get a bit of anxiety.” He said, “Tell me more.”
He sat me down. It was like going to see a shrink. By the end of the session I was folding my eyes telling, basically admitting that I’ve been having these attacks for pretty much [00:10:00] in my entire adult life. He diagnosed me with anxiety and depression and I had all these tiredness issues and I was manic at times and all those sorts of things.
Straight away I was diagnosed with some symptoms and then I was medicated for. The same happened for hypertension with my very high blood pressure. You’ve got hypertension, you need to take these tablets.
That was my first step. Now that I look back at it, I think that’s great because what happened there was the medication gave me the ability to get some level ground and to find some peace and some consistency in my daily routine. Because prior to being medicated I was about to go nuts.
The other thing that I would mention as well is my wife convinced me to go Weight Watchers. I went to Weight Watchers and that was a great experience. It was very similar to an experience I had going to Alcoholic Anonymous.
The system that those guys have it’s so technical, it focuses on counting all these calories and grams and fats and bits of sugar. The amazing thing was that they told me. I said, “You should have a can of baked beans for breakfast.” Here I am having baked beans in newsletter. I was only [inaudible 00:11:20] sugar.
The point I’m trying to make is that the health profession is very, very quick to jump on the medication band wagon. I think there’s some value in that but there also should be value in looking at addressing the reasons why us western humans are in such a shit state in the first place.
Maybe to address, “Okay. Why did I work 6 days a week and want to earn so much money to buy stuff that I didn’t need?” Well, that’s because that’s what a middle class [00:12:00] western society expectations are. That’s the value that we put on ourselves and that’s the pressure that we put on ourselves.
Our health reflects that. We all work really hard and one could build [inaudible 00:12:11] everyone has got loans and credit cards and it’s so easy to get credit. Everyone is under pressure. All that pressure puts us and our health under pressure. Then we want these quick fixes to fix our health as opposed to addressing what we really need to do, which is a little bit of exercise and also eating real foods.
I heard the other day that the bestselling cook book at the moment is a green smoothie cook book. The problem with that is it’s the quick fix rubbish.
Stuart: It is.
Rohan: It’s constant. All those new different diet pads and different healthy miracle, I call it the Choo berry, which the fictitious miracle Guatemalan berry that you can cook with it. You can have it for breakfast. You can roast it. It does all these things. It’s everyone’s [inaudible 00:13:07] but the reality is all we need to do is go back in the past and look at what people would have been eating for thousands of years, which is plant matter, animal matter, a combination of the 2.
As far as processed foods go, people have been eating cheeses and breads, even culture is built on bread. It gets so brutalized bread, but human culture has lived on it for thousands of years. In some shape, way and form even the Guatemalan people, the local aboriginal people around here had often clouds of [inaudible 00:13:44] grass being bashed down with rocks to make little butter.
The reality is that’s plant butter, it is growing, it’s a seed. The same thing for all the stuff, the water [inaudible 00:13:56] any of those [00:14:00] bush foods. Our bodies have been designed to survive on plant and animal matter, not highly processed rubbish.
Guy: Rohan, something just occurred. Do you think you had to go through that pain and suffering to get to that point to make the changes? I see that in people around me as well, that I get a little bit frustrated with, but I can’t help or say anything because they’re on their journey.
Rohan: Exactly. I have just started a process of writing another book at the moment out of that exact frustration of being an advocate for making the social change in food and lifestyle for many years. I have this matrix movie moment where I came out of being connected to the system and I was a free thinking individual, as a free agent. I realized I could identify these are the problems we’ve been having in society with our food and our lifestyle.
Then everywhere I go, whether it be driving down the street or walking through a shopping center or something like that. I can see all these people and I’m absolutely frustrated. I just want to walk up to everyone and say, “Don’t you know what you’re doing to your body and do you know what you’re doing to the environment? You could be living this way. It’s fantastic.”
Having those situations and trying to communicate to everyone whether it be talks or workshops or demonstrations or whatever. I have found out that people do not like having a mirror. They do not like looking in the mirror and seeing the truth and seeing the reality. The only way most people come across this is whether or not they’ve got that intuitive and they’ve got that intelligence to pick up and say, “Hey, I’m going to embrace this into my life.” That’s a very minimal amount of the population.
Most people that make the big change in their life it’s usually some health and profession. I remember that talk in Tasmania. A lot of the speakers were saying, “Just [00:16:00] happened to know that blah, blah medical health problem happened to me. Then I made this challenge and then I did this research. Then I found out that salt is really bad in your diet or sulfur is really bad in your diet. The shampoo I was using is really bad for me.”
It’s not until people get to that stage where something bad happens to them that they’ll make a change. That’s exactly what happened to me. It’s the same thing. I remember and no offense to my lovely great grandmother. She was a heavy smoker, a heavy drinker, then got breast cancer. Her son, he was also a heavy drinker and a smoker.
He said, “I’ve been doing some research.” This is in the 1980s. He said, “I’ve got this, there’s this new diet will help you treat your cancer as opposed to chemo.” Guess what it consisted of, plant material and animal material. The stupidity was a lifetime of smoking and drinking heavily and eating horrible food and then to get to a point where you’ve got cancer that may kill you and then you address it. Unfortunately that’s what happens to most of us.
For me it’s an experience of having to take my top off in front of my JP and he measuring my waist line and my man titties. That was just absolute embarrassment of like, “I’ve let myself get to this stage.” It’s not an appearance thing, I think that’s very important. Body image and appearances are important to a certain extent, but it’s the health, how the body, they machines working.
I think for me though, you can’t deny when you jump on the scales and you weigh 180 kilos and you’re supposed to be weighing 85 kilos. You can’t find that disturbing and personally embarrassing. That was my big wake-up call and also the look on my face when [00:18:00] my doctor took my blood pressure. It was like I was a 60 year old man. He was in shock.
Stuart: It’s probably the look on his face when he took your blood pressure.
Rohan: That’s what I’m saying, it was the look on his face. Then I looked at him and his eyes bulged out of his head and like, “Oh shit man! Seriously.” He took my blood pressure about 4 times before he actually said anything. I said, “Is there something wrong?” He goes, “Yeah. We need to get you medicated straight away.”
Stuart: Oh, cracking yeah.
Rohan: That was because of food choices, lifestyle choices and stress. All those things I had to do [inaudible 00:18:43]. Everything is connected, it’s like all the biota in the world including us. We’re all absolutely connected to everything. We are one living, breathing organism. It’s the same thing, we’ve lost our choices. It’s our diet. It’s in that alcohol. It’s the drugs we take. It’s the food we eat. It’s the inactivity that we have and that’s the stress of our daily lives. It’s all integrated and joined and connected.
That’s why I can get absolutely frustrated seeing people in that hole. A lot of us are in that hole and that’s why I spend time communicating my message.
Guy: Just for the record Rohan, how is your health now since you made the changes?
Rohan: It took many years. I had this legacy weight to get rid of. The unfortunate reality is if you progress from eating high fatty foods or high salt or sugar foods, you initially lose a little bit of weight. Unless you incorporate some good cardio exercise, a bit of resistance training into your life, you have this legacy weight. Especially if you are overweight like I was.
That took me years to deal with. Then I was thrusting [00:20:00] to the spot light, because I was touring heavily. When you’re away from home you don’t have all the luxuries of your own food system back and forth. You make the choices the best you can, but often those choices or even those choices aren’t that good.
The good news is after I was medicated I think for about 8 years on antidepressants and anti-anxiety tablets and then I think for hypertension for about a year after that. Right about 7 or 8 years have been pretty heavy dosage medication. I spent a couple of years working with my JP to reduce that dose. For hypertension it was a matter of introducing some cardio training to lose some weight, which would knock a couple of numbers off the hypertension. Addressing the amount of salt I was putting into my food.
I left the high sodium processed food and then went to cooking. When you start cooking and you love cooking you add salt and so I had to address that. There’s been all these slow progressions and then the same with anxiety and depression. I think sugar has a really important role in anxiety and depression. With a little bit of research that I’ve done and also those other things about stress and lifestyle and a lot of the processed foods that make your brain go up and down every time.
That progression has been really good. Now I’m no longer medicated by anything. I used to take 2 tablets every day medicated for [inaudible 00:21:32] except for when I get a headache I’ll take a Panadol. I don’t weight myself anymore, because my clothes fit me really well. I have been to a pair of size 36 jeans that I haven’t won 5 years. I have been maybe about a month ago and for the [inaudible 00:21:50]. Because I’ve lost that much weight. I’ve gone from size 42 waist to a size 36. I’m very happy with that.
I’ve got clothes that I’ve had in [00:22:00] cupboard for years that don’t fit me. There already easily can fit, but they’ve been in cupboard so long they’re completely out of fashion. I’m not setting any fashion standards here, but the beauty is I’ve kept on to some of those clothes as my measuring stick for how my progress is going. Just for this interview I just jumped 4 kilometers and did my morning punches and push-ups. That’s it. That’s all I do.
I do some cardio, 5 days a week I do section of cardio and a little bit of a distance training in my house. I do a bit of bush walking. Last night I was out in the [inaudible 00:22:44] for about an hour, walking around chinning rabbits, that is about an hour of exercise. My wife has just incorporated all these exercise. I’m not very good at going to gyms, I’ve tried them before. I got really annoyed with gym men got pulled out for the pretty ladies.
I was just having a talk to my partner that she wants me to start doing yoga. I’ll do yoga if it’s just one other person in the room. I don’t want to be in a room with other people. I’m an independent person, I like to do things on my own. The point being is everyone has a different value of yielding and addressing this problem. Some people like to join jogging clubs, some people love to do all those group camp things or do Zumba.
As long as there is a little bit of cardio in your life, cardio relative to what your body can handle. If you’re 60 years old you don’t want to be doing too much Zumba. You need to do a little bit of [inaudible 00:23:43] walking and that would be enough cardio.
Stuart: That’s right. Thinking about our grandparents too. My nan and [00:24:00] granddad certainly wouldn’t have attended a gym. I don’t even think they would have thought about the word exercise. They probably didn’t even contemplate getting out and doing something every day. They just got on with their lives.
Rohan: Yeah. I think that’s one thing I do in talks all the time, is I tell people to go home and look at their grandparents. You will that people have got normal bottoms. Some of them might be thin, some of them might be a bit stalky, but there’s a bag of all people with obesity.
The reason being is because people walk to the train station, they walk to the train, they walk to work. When I went to work there was a lot more less robots doing the work in the factories, so people were doing physical lifting things, using their arms and their legs. Now more so there are people, like my job, pretty much most of my adult life was sitting at a desk typing on a keyboard.
As soon as I got that out of my life, which was about 3 years ago, every year I stopped getting those massive fluids that you get when you work in offices. I think also there’s something you said about being under the man-made life thing for most of the day and not getting that silent in your brain.
I just got to the stage where anything that was unnatural I wanted to minimize that as much as I could in my life. That’s exactly what people have been doing for years and years. I didn’t do it intentionally, it was just the way life was. People were much more involved in working with how their body was designed to operate. If you think about the ancient tribes of humans, running really, really fast for long periods of times was not on the agenda. They just weren’t for that. They were designed to do very fast running for very [00:26:00] short durations of time. That’s what our bodies can survive with.
That’s why you see long distance runners or people that have those really physical sports and they’ve all got injuries. The reason for that is their bodies were never designed to handle that pressure. They bodies were designed to walk great distances as nomadic tribes, pick up food along the way and that’s what our bodies were designed to. I try to immolate that in my life.
Like last night, walking around with a heavy 22 magnum riffle and carrying about 6 dead rabbits with me is exercise. That’s the exercise our bodies were designed to do.
Guy: What does a day in a life look like for you these days? Because obviously your life has changed dramatically from back when you had the corporate job and everything and the un-wellness to where you are today. Would you mind sharing a little bit about that change and what it looks like now?
Rohan: I think this as well, my life is relatively regular. The only thing is I do grow a lot of vegetables to feed the family. Over the summer period I do spend a little bit more time in the vegetable garden. I’d probably say maybe an hour, 2 hours in the vegetable garden. People go to church every week and no one complains about that dedication of time.
1 to 2 hours a week in the veggie garden. My hunting efforts are usually around autumn time where there is the ducks and the clouds and again to the bigger game like the deer. I fill the freezer so we can get through winter. Then in spring time I get out on the [inaudible 00:27:34] all the spring rabbits, because they’re fresh, they’re young, they’re healthy, they’re tender. That’s the best time of the year to be hunting rabbits, so I start hunting again. I haven’t hunted all winter basically.
I just got a phone call from a friend, the spring mushrooms have started. I’ll be hiking up the mountain getting mushroom soon. Like I said before, I spend a bit of time in the veggie garden over summer period. Then [00:28:00] in autumn I spend a lot of time in the forest picking forest mushrooms and teaching people hiking through the forest teaching people a lot of the side forest mushrooms [inaudible 00:28:06].
On a normal day I’m taking my kids to school. I’m getting my car fixed. I’m doing radio interviews and magazine interviews and stuff which is a job. I’ve got a pretty regular life. I just no longer have to be at an office at Miller Park and leaving 5:00 and ask permission to have days off. I’m a free man. I just made a decision last night that I’m going on [inaudible 00:28:32] to drive off. I can do that, I can make that choice.
I want to focus on writing my next book. I want to focus on my own mental, physical and spiritual health. I’ve just been on the road for about a month. I was doing public speaking for the book. I’ve noticed that I’m starting to feel a little bit worn out. I can make that call and say, “You know what, I’m going to focus on getting my head right, get my [inaudible 00:28:57].”
A lot of people laugh at this, but the older I get the more I realize how important my spiritual health. That’s having a sense of purpose. I’m doing things with a sense of purpose, feeling a sense of accomplishment, feeling all those things. People don’t like talking about it, because [inaudible 00:29:16].
Unfortunately if you look at a lot of other cultures around the world, especially the older cultures there’s that beautiful sense of spirituality and well-being that is very much a masculine and manly thing. I think that’s the kind that gets lost in this world of putting sports ball and masculine things and [inaudible 00:29:41] and stuff like that. We tend to lose that thing of we need to look after our mental health.
Look at the statistics of how any men have depression in Australia. It’s phenomenal. I think an important part of that is how we view ourselves, how we look at ourselves and how we address our own [00:30:00] mental and spiritual health.
Guy: People are communicating via social media these days. I wonder how often people have a proper conversation.
Rohan: I just turned Instagram off last night, but I’ve actually got to a point where I’m sick of that world I made a big break from it might be a week, it might be a month. I need a break from that because you’re exactly [inaudible 00:30:23] things get taken out of context. For some reason in social media people have this ability to say super nasty things that they would never ever say to a stranger on the street.
I love that, but people tell me that I’m doing it all wrong and they’ll say I’m an asshole, I’m a murderer, saying all these ridiculous things. They would never actually come up to me in the street and say that. Quite often I’ve had people very confrontational. I’ve said, “Okay. Let’s meet and talk this over” and then people just feel secure.
They don’t want real confrontation. It’s a lot easier to do the confrontation by social media.
Stuart: It’s interesting too thinking about the social media, because it’s the very devices that we’re connected to that seem to be taking us away from just that critical component which is engagement and conversation and community as well. Because if you hope on a bus these days, it’s almost silence but the buzzing and worrying and texting. Everybody has got their heads down 45 degrees staring at these screens.
I remember when we came over to Australia 15 years ago, I hoped on a bus coming from London. Just remembered that the whole bus was just engaged in conversation and happiness and I thought, “Wow! This is so unusual. People are really, really enjoying their time together and they’re talking to strangers.” Nowadays if you’re out and about and you’re waiting for somebody it’s almost habitual now to get this out and just tap away on it irrespective of whether [00:32:00] you need to.
Rohan: I’ll say that a lot in places like airports as well. Everyone is just staring at tapping. I’m trying to make an effort to distance myself from it as much. It’s very hard because it’s what keeps me connected with people. As now pretty much my self-purpose is communicating this message and it’s [inaudible 00:32:25] thoughts that I have.
That social media is very important to getting that message over to people. The feedback is really good. I get loads and loads of messages from people saying, “I went to your talk during the week and it was fantastic” or “I read your blog post and I’ve integrated this change into my life and it’s been very important to me and I just want to say thank you and stuff.”
On some level social media has this great power to influence social change. It also attracts some absolute whack job idiots that are quite happy to tell you what they want to tell you. I think that can take its toll on what I was talking about before spiritual and [inaudible 00:33:12].
I could get 1,000 really nice comments. There’s 1 nasty comment that I will get about some sort of topical issue that’s happened and then I’ll focus on and that’s it.
Stuart: Yeah, it is. You’re absolutely right. I was just thinking as well Rohan. How are your family with this journey as well of yours? They’re happily adopting everything that you’re bringing on board.
Rohan: Well, thankfully I’ve got young kids. My plan was kids kind of started off on really the food, my kids did not. I had to do an integration, transition time of integrating real food into my kids’ diet. They just diet off on chicken [00:34:00] nuggets and frozen chips and [inaudible 00:34:01] on soup. It has been quite a journey for the kids, but they’re there, they were eating the food. I’ve had to persevere with some meals and some ingredients. Not everyone likes eggs for example. You just have to try and find what the kids like and focus on those.
My kids understand since now we’re food which is really great. They understand and they look forward to when the tomatoes are back in season. They have an absolute understanding of where the meat comes from. They’ve seen me kill animals, dress animals, gut animals, butcher animals and then cook them. Most kids just see the cooking part, or the buying of the chicken from the supermarket and not actually seeing how there was a living animal.
I think that’s really an important part of the process of showing the kids where the food comes from then they have a better understanding. Then it’s just every day normal life for them. The other day my youngest daughter walked past me while I was plucking a chicken that a friend of a friend gave to me, they live in the city. It was a rooster and they were having a rooster in the city.
Anyway, so they gave me this bird and I reluctantly took it, because I have enough meat in the freezer and plucking chickens in a pain in the butt. That’s why I prefer to shoot rabbits. You can skin and gut a rabbit in a couple of minutes. You got to dedicate half an hour or 40 minutes process to do a chicken properly.
She walked past and she said, “Oh great. We’re having chicken for dinner tonight dad.” That’s where it’s at, at the moment. Some people think that’s barbaric and backwards. You know what? Humans have been living that way for many, many years and it’s only ion recent history that we’ve disassociated ourselves with where our food comes from. Since now …
Guy: I think that’s fantastic.
Rohan: As real food.
Guy: That’s right. There’s like a [00:36:00] veil, isn’t there, between us consuming the food and actually where it comes from. There’s this gap.
Rohan: Yeah. I think on top of that it’s even more scary is that … I’ve seen this in the supermarket. I love visiting the supermarket by the way. You see kids and they’ll be begging mom for these 100% organic fruit only, no additives, no preservatives, fruit juice in a little cardboard [inaudible 00:36:30].
You’re taking a couple of boxes there because you’ve got no preservatives and it’s organic. The problem being is, you’ve got the packing which has got a huge environmental cost and you’ve got that transportation, because a lot of that tropical produce is made from imported farming produce.
The bigger problem is the kid doesn’t have an association with its [inaudible 00:36:53]. It’s plum juice or blackcurrant juice, but that’s what it looks like.
Stuart: Totally. I had to laugh the other day, because I’ve got 3 little girls. Their local school has an environmental initiative. They have 1 day where they have waste free day. Essentially what they do is they’re not allowed any packaging or wrapping or anything like that. All they do is they get the food out the cupboards at home and they take the packaging and the wrapping off. They throw it in the bin and then they take it to school.
Rohan: It’s not really addressing the [inaudible 00:37:33].
Stuart: It’s not a solution and it’s a very low level awareness.
Rohan: Here’s a good one for you. My partner keeps going to a Vasco da Gama school, only one of a couple in the world of those schools. They have a nude food policy and it’s a vegan school, they have to bring vegetarian lunches to school.
There is not one single obese kid there. There is not one kid with food allergies there.
Guy: Nuts, isn’t it?
Rohan: Exactly [00:38:00] and they can eat nuts. Whereas at my kids’ school at the state school, there is obese kids, there’s kids with food allergies so severe that it’s nut in Sesame Street. Because there’s 20 kids out of the entire primary school that have an allergy so severe that they will go into cardiac arrest if they have these nuts [inaudible 00:38:26].
What’s wrong though is the primary school in a way is sponsored by McCain as a company. There’s a factory in that town. When they’re testing new products, if a family from the school takes the product home, test them and then fills out a survey McCain donates $10 for the school.
What hope have those kids got? Quite often kids have brought to school McDonald’s [inaudible 00:39:01] fish and chips, blah, blah, blah. Regularly from the parents to buy the food. That’s a reflection of how serious the serious the situation is [inaudible 00:39:13]. Even not from an environmental point of view, just in a nutritional point of view, that’s a really big problem that we have.
Stuart: It’s radical. I prepare the girls’ lunches every day. Of course I’m always met with a barrage of disappointment as I boil up eggs and I’ve cooked some meat and they’ve got some cheese in there and stuff like that.
In the playgrounds, and it’s chalk and cheese to where we used to be. You mentioned allergies and obesity and stuff like that. In our school when I was younger, I’m in my 40’s now, there was perhaps a token fat kid. Nobody knew what allergies were. Maybe you might go a bit [00:40:00] funny if you got stung by a bee, but food allergies, forget it.
Now, we’re in the same situation where a couple of kids in [inaudible 00:40:09] schools are so allergic that the whole school is banned from taking in the nuts and seeds and the usual suspects. If it’s in a packet it’s great, bring it in.
Rohan: Don’t you think it’s really interesting that we’re having this discussion. We acknowledge the fact that there are kids with such severe allergies that didn’t exist when we were going to school in the 1970s and ‘80s. Yet, what’s being done about it? Nothing. The foods are still on the shelves at the supermarket. It’s still part of people’s lives.
That’s one thing that is absolutely frustrating, is that we know that this food is causing nutritional and health problems yet the food still exist there. I think that’s our biggest challenge over the next couple of decades, is trying to communicate whether it be … I don’t think government is really going to give a crap. As the consumers all of the change that we’re going to make is going to be consumer driven. How do we make consumers change? With about providing information in a format that’s not going to intimidate or annoy anybody to say to say, “Look. This is what’s in your food. This is the problems it’s causing. To address this you can eat your food and then you can fix those problems.”
I did a talk in Queensland a couple of months ago. I got up on stage and I read out the ingredients of processed foods that are bought from the local IGA. I was going to get totally lynched in this country town. I just stood up there and I read it out and there was a couple of hundred people there with dump founded faces like, “What is he talking about?”
I read out, there was numbers and there was words I’ve never heard of before. I threw them off the stage and I said, “That’s not food and that’s what’s making us sick.” I was talking about [00:42:00] sulfites. Anyway a lady went home and she went through her entire cupboard, because her kid has got food allergies, aspirin and blah, blah, blah. It’s her entire cupboard.
She pretty much threw all the food out because everything had the preservatives 220 and all those. She wrote me an email and said, “I feel so guilty. I feel like I’ve been such a bad parent, because I’ve been buying all this food and I didn’t even know. I never ever thought to look at the ingredients.” I think that’s amazing and that used to be me. I never thought to look at the ingredients. I don’t know why. I was out of my mind.
Now when my partner buys … She wants to make some diet vows or something. In the habit of please check the sulfites. You don’t want to have sulfites in your food. It’s a whole food, it’s a diet. It’s got to be totally fine. No, it’s got sulfites.
Stuart: Yeah. It’s still tricky when you hit the whole ingredients. I think that’s a huge part of the problem, is the education from at least the parents’ perspective. They are losing grasp on skills and cultural traditions that their parents and grandparents had.
Because I remember my nan and granddad had a veggie garden and everyone had a veggie garden. We used to go down, when I used to go and see them on Sundays and I would help them pick their runner beans and their potatoes and carrots and pilled the sprouts and stuff like that.
They lived in a very long thin garden with no fences left and right. When you looked down you just saw veggie gardens as far as the eye could see. My parents we grew potatoes and stuff like that. Nowadays crushing, who in their right mind, at least in the city even considers a veggie garden? Because we’re in this convenience mind now, “Well, I can get my studs, my dates and prunes from Coles.
They have been tampered for shelf life and convenience and all the other gumpf. It’s these cultures and traditions that [00:44:00] we’re very much losing grasp of nowadays. Even cooking and meal times, again, which is where we communicate with the family and distress and really nourish the family is gone. A lot of this now is just put the TV on and chow down and stare at your mobile phone.
Rohan: That’s why I got rid of my television years ago. Because every time I used to get home from work it’s the first thing I turn on. Even if I wasn’t watching it, it’s just noise in the background and the kids [inaudible 00:44:38] or whatever. It’s been quite life changing.
I annoy people by telling them I don’t have a television. Who needs a television, if you’ve got a laptop, you’ve got a computer, you’ve got Instagram that’s all you need.
Rohan: You can get all the world news off that and it’s done. Every time I’ve been on tour, like I said for the month [inaudible 00:45:01] alone watching television and sitting there and just laughing at what is on television. There’s some absolute rubbish on television. I think it’s not until it’s habitual to watch television and it’s not until you distance yourself away from it.
It’s not an arrogant thing, I’m a better person because I don’t watch television. It’s that there is a lot of rubbish on television that is making you buy crap you don’t need and eat food you shouldn’t be eating and consuming stuff you don’t need. That’s the whole purpose of television, it’s there to advertise.
Stuart: It is totally. Currently you could sit down and burn 2 or 3 hours a night. When you mentioned that you tend to your veggie garden, you might go for a walk. That’s valuable time that we could push in a different direction.
Rohan: Summer time is that beautiful time of the year where my family is outside until nightfall. It’s just kids are on the [00:46:00] trampoline or they’re playing some little game under the cypress tree. I’m in the veggie garden just hanging out. We tend to cook outside a lot in summer time. That’s really great family time, we’re all connected. We’re hanging out. We have a bit of cuddle with the kids and they go off. They get bored and they go play some game. Then they want to tell you about their game. It’s a much better life.
Stuart: Your kids will remember those times. They probably won’t remember watching episode 21 of the Simpsons.
Guy: Exactly, yeah.
Stuart: You got a new book, ‘A Year of Practiculture’. I just wonder whether you could share with our audience a little bit about the book. First talk, what is practiculture, because I’m not familiar with that word?
Rohan: It’s really just a very easy way to describe my approach to life. One point you’re talking about your grandparents having veggies in their backyard. They’re all very practical skills. Cooking is a practical skill. Food preservation is a practical skill. All those things are all part of my life. I just wrote a [inaudible 00:47:10] practical skill. My life is practical and pretty much most tasks that I do they would be kneading bread ore baking some, raising some [inaudible 00:47:23] some vegetables or grilling some zucchini. All very practical task.
My lifestyle is based in that practical task and as it was in the past for many people. If you spend time say, somewhere [inaudible 00:47:43] in the rural areas there everyone is doing practical tasks. What my life is all about at a place talking about that present culture of doing practical tasks that have a great outcome for you that has food that is good [inaudible 00:48:00] [00:48:00] nutritional integrity. That hasn’t been tampered with. You’ve grown it all. You now have freshly. It doesn’t have chemicals in it.
You’re doing practical tasks that give you a little bit of physical exercise. Enough physical exercise leads to a little bit of spiritual and mental health, because you’ve got endorphins [inaudible 00:48:13] and that’s what practiculture is.
Rohan: I completely made up a [inaudible 00:48:20].
Stuart: I like it.
Rohan: I started with a mapping garden that turned to a workshop once and said, “Everything you do you’re so practical. You have a very practical culture.” He said, “Practiculture. You can use that” and I did.
Guy: I tell you it looks absolutely beautiful book. I’ve only seen the electronic version which was sent through the other week for the podcast. It looks stunning and I can just envision it as I sit on my coffee table and flicking through that and getting a lot of wisdom from what you’ve learned for sure.
Rohan: The thing is [inaudible 00:48:55] there are almost I think about 100 [inaudible 00:48:59]. There is lots of words in there and that’s the important thing. I actually got trimmed down by the publisher. I wrote so many words, because it’s telling the story of what happens in my life over a period of a year. Like when you asked that question before, what’s a day in the life of Rohan Anderson? Because more importantly, what’s a year in the life?
Because it runs on a cycle of using spring, summer and autumn to prepare for winter. That’s what the book is about. There’s all these stories and tales and thoughts all the way through the book that you might get an interesting read through.
Guy: Brilliant. What percentage of your foods come from your own efforts Rohan? Is it everything you do?
Rohan: Yeah. It’s either directly or indirectly, I would say. You’d be looking around about somewhere between 70% or 80%. I don’t churn my own butter. I don’t milk cows, so all the dairy comes from somewhere else. Pretty much most of the vegetables come from the [00:50:00] backyard.
If they’re not coming from my backyard I do a lot of trade, so [inaudible 00:50:05] I can swap with someone who’s been successful with the eggplant. A lot of trade is happening and I also hunt wild deer and I can trade with my pig farming friend for pork products.
Indirectly it’s somebody else who has produced that food, a friend of mine but I’m trading with something that I’ve done the practical task or I have butchered the deer and then [inaudible 00:50:35] then swap it for some bacon.
You’d be surprised how much food comes in through the backyard over the warm period at summer. It’s abnormal how much food you can get in the backyard.
Rohan: Ranging from herbs and fruits and nuts and vegetables, we have a lot of stuff. If you’ve got a small backyard you may not get the great variety. That’s why say for example I’ll put it that [inaudible 00:51:05] fruit choice. I don’t have a great variety and all of my grape trees area all still immature. I think it’s ripe for this year.
I grow a lot of jalapenos. I’m really good at growing jalapenos in my [inaudible 00:51:21] tunnel and people love jalapenos. I can trade those jalapenos for cabbage. You know what I mean?
Rohan: Another thing that we’ve lost in that human culture is that the only reason we are so technologically advanced and we’ve built all these amazing infrastructure, human built environment is because we’re like ants. We work together as a team. That’s the same basic principle that I utilize with food acquisition. I can grow jalapenos. I can swap a bag of jalapenos for a kilo of prunes.
It’s a great working [00:52:00] together as community, that’s something that I’ve really fostered.
Guy: That’s fantastic. I instantly think of you almost teaching a retreat down there for city slackers that could come down and spend the weekend or a week and being taught all these things. I think so many people these days are just completely disconnected from how to do that.
Rohan: Yeah. I’m actually setting that up.
Guy: Oh wow!
Rohan: The nursery project which I attract that funding last year or the year before. This summer I’m starting to build a shed to run the classes. We’re going to miss the bud for this summer, but next summer we’ll have the kangaroo tents up and we’ll be having demonstration vegetable garden orchid. Then I’ll be adding classes and teach people the basics of my lifestyle. It’s not that matter of saying, “This is the right way, it’s the only way.” It’s more of a point of saying, “This is what I do. This is why I do it. If you want to integrate this into your lifestyle so be it.”
Guy: Brilliant. Stu are you going to say something?
Stuart: I just had a thought of you tending a chicken nugget bush out on your veranda, that kind of stuff. Just thinking Rohan, we’re in the city right now in Sydney and in an apartment. Obviously a lot of our friends and associates are living the apartment lifestyle as well. We don’t have access to garden, veggie hatch or green space that way. What can we do, do you think, right now just to make small changes?
Rohan: I get asked this question all the time and there are many answers. To begin with, if you were a person that was living in an apartment eating processed food. The first step would be moving away from [00:54:00] those aisles in the supermarket and starting to be attracted to the aisles where there is actual vegetables and fruit and meat. Then aside from that area and maybe buy some spices and some fresh herbs as opposed to processed herbs in a tube.
That’s the first step and that will give you a nutritional wing in a way. That will be the first step in improving your nutrition. You’ll really be controlling the amount of salt and sugar in your diet. You’ll be reducing the amount of preservatives in your diet and that’s a great thing.
By doing that you’re not really addressing the chemicals that are applied to the fresh produce. Where I live in summer time helicopters flapping in the middle of [inaudible 00:54:41] helicopters boom spray with these huge booms on either side of the helicopter. Come and spray all the food that ends up being sold to humans.
It’s to control the insects or the caterpillars or the other bugs. The problem being is a lot of this stuff is systemic. By saying systemic, it gets into the plant system. It’s gets into the fruiting body which ends up in the supermarket and then you eat it. The next step for the person living in the apartment in Sydney is to try and search as much as possible and consume further these chemical food.
That’s how food has been produced for thousands of years. Our bodies are not designed at all to deal with active constituents like [inaudible 00:55:23] and all those preservatives. The next step would be to look at chemical sprayed food. Even we want to take a next step further than that, would be I’m going to go for whole foods that are chemical free and they’re local.
This is an amazing phenomenon for me to actually have to point out those 3 things in this era is hilarious. Because in years past humans were always buying local chemical free and whole fruits.
Stuart: That’s right, yeah.
Rohan: The fact that I’m having an interview trying [00:56:00] to communicate that is an indictment on our culture.
Stuart: It’s absurd, isn’t it?
Rohan: It is absolutely absurd for me to be saying that. It should just be part of our everyday life. Taking it even a step further than that is things like say community support agriculture. There’s a great thing in Brisbane called Food Connect Brisbane. Basically what it is, it’s a website where 100 different farmers are all connected.
You go on the website as a consumer and you pick all the food you want to buy. That creates a manifest and the manifest is given to all the farmers. They pick the food. They kill the pig and make the bacon by the way and they’re delivered to that distribution center and then it gets sent out to you.
You’re supporting, you know who the farmers are. It’s all listed on the website. You know who the farmers are, you know where the food is coming from. You’re eating relatively locally and you’re eating in season. At times you can even click the dropdown menu and say, “I want mine to be chemical free or organic.” They are the other steps. You can use that technology if you like.
There are some other different systems and schemes that are similar to say like Veg Box systems. I offer one over the summer period where we sell a box of organic vegetables for one farmer instead of [inaudible 00:57:14] 30 years to families down in Melbourne. It’s simply people jumping on the website, they order the box.
It’s about 12 to 15 kilos of organic mixed vegetables. I’ll say that again. 15 kilos at peak season of organic vegetables for $55. I just want to say to people, do not tell me that eating organic is expensive. Find a better alternative than buying the expensive organic crap at the supermarket and you’ll still be eating organic.
To answer the question you used. It’s up to everybody to find their own answers if you want it bad enough. Say you’re obese. I was obese. If I wanted to not be obese bad enough that meant I had to go jogging. If you want it bad enough you’ll [00:58:00] investigate the answers that are right for you.
That’s the problem being is, we may have times when I present talk and people put their hand up and say, “How do I do this? Give me the answers.” The problem being is we’ve stopped thinking for ourselves. Everyone does the thinking for us. You get to that point where you’re like, “Oh God!” The answers are there right in front of you. If you want the answers you can find them. It’s almost like everyone needs a Yoda to tell them, “Ask many questions you do.”
That’s the amazing thing is that we’re always saying, “Well, how do I fix this?” That’s like me going to Weight Watchers and saying, “Look. I’m fat. Give me the answers. Tell me what I need to do.” I couldn’t think for myself. Now it’s gotten to that point where I’ve had that matrix moment and it’s like, I can’t stop thinking for myself.
Stuart: We use, strangely enough, exactly the same analogy of taking that pill and when you take that pill you realize that you are in a world surrounded by just absurdities wherever you look. People chewing on all these crazy plastic food and getting sick and taking pills and getting health spiraling out of control.
Rohan: Energy drinks. Do you see people drinking energy drinks? I want to go up and slap them in the face. I want to get the can and just crunch it on their head and say, “Wake up! What are you putting in your body? Do you even know what this stuff is?” It’s amazing.
Stuart: It’s the funny thing. Again, I was only thinking about the red bull phenomenon this morning as I was walking the kids to school. I saw this one young lad and he had a can of red bull. In England when we were younger, the fashion was you’d go out into the clubs and you would drink red bull and vodka. The downside was that you couldn’t get to sleep when you got back from the clubs.
When you actually pull those drinks apart and realize what you’re actually doing to yourself, it is red alert [01:00:00] for your body when you’re down in this nonsense.
One other thing I wanted to raise as well, because you were talking about spraying of fruits and vegetables and stuff like that. About 20 years ago me and my wife as we were travelling around the world we spent 6 months fruit picking in New Zealand on the south island. We picked cherries and apricots and had a great time eating all these fruit.
We did it for literally 5 or 6 months. At the end of the time when we were going to head off up north, there was a big meeting and a farewell barbecue. One of the guys came out and said, “I just want to make sure that all of you guys are aware that we spray all of our fruits and vegetables to keep the pests off. It does interfere with the female contraceptive pill. Just be mindful if any of you guys are in relationships. Your pill might not work if you’re eating our fruit.”
Rohan: Those are alarm bells. It’s like, we have this knowledge yet the [inaudible 01:01:01]. I often scratch my head and just say, “WTF.” It’s not just ignorance. We’ve got enough information. There’s enough in regards to nutrition. There’s enough books on TV shows about nutrition. We have the knowledge. It’s not that we’re ignorant about it, it’s we’re stupid. We can’t make the right decisions.
I don’t know how to change that other than having some personal medical drama and then saying, “Oh I’m on the side of the vegetables they’re not sprayed with chemicals.” I just don’t [inaudible 01:01:46].
Guy: Yeah, it’s a tough one.
Stuart: I think food is the right place to start, because when you’re fueling yourself and nourishing yourself properly you feel better, you sleep better and they’re not going to affect you because you start to make more informed [01:02:00] decisions. When you’re zombified it doesn’t work so well.
Guy: I’m just aware of the time guys. Rohan, what we do, we have a couple of wrap up questions we ask every guest on the podcast. The first one is, have you read any books that have had a great impact on your life and what were they?
Rohan: I like reading Louis L’Amour who is a western author. The reason why I love that is because you see the world and you can probably by the end of the podcast you’d be thinking, “This Rohan Anderson is an absolute nut job.”
You can see how absolutely stuffed the world is and it just gets really depressing. I read these old western novels. There’s hundreds and hundreds that’s written with the classic well known American author. The reason being is that at the end of the book the good guy always wins.
That’s what gets me to sleep at night knowing that there’s always lots of gun fights and punching and goodies and baddies stuff and that’s fine. I do love that. On a serious note about nutrition and food and all the things that I do now, there is a book that I always talk about called The Unprejudiced Palate by Angelo Pellegrini. It was written in 1948. This guy was an Italian immigrant in America that got frustrated with eating pretty blunt American food. It start off as more of culinary perspective of as a blindness in, “What is this cheese? This American cheese is disgusting.”
Being an Italian immigrant he reverted back to his roots in Tuscany and started growing his own food and hunting. The way the books is written, it’s not the best written book, but I found it super-inspirational many years ago when I was taking punch to … It was one of the books that got me even more fueled up about the need to be on that self-reliance train of growing my own food and hunting.
Guy: Could you repeat the name of the author and the book?
Rohan: The Unprejudiced Palate by Angelo Pellegrini. [01:04:00]
Rohan: The things is as well, beside this absolutely beautiful book it’s only $9.95 and it holds the biggest inspiration for me to get [inaudible 01:04:10]. I would love to buy a million dollars’ worth of it and just walk down the streets and just hand it to people, give them for free, like one of those evangelistic religious people. It’s a really inspirational book. The basic principle is about growing your own food and cooking. Not a lot of recipes in there, but the other thing that was important for me when I was very [inaudible 01:04:35] working 6 days a week, earning loads of money but very, very miserable worlds.
This notion that this guy had about the idea that you get to this great sense of achievement of planting carrots and the carrots grow up and then you cooked a meal with the carrots and it’s a great sense of achievement. I think even identifying that in 1948 it is groundbreaking, because in 2015 most of our lives are unfulfilling.
We go to work, we sit at an office, we get a salary. Then we take that salary, we go to a supermarket, we purchase stuff. We go buy a new car, we go buy a house. It’s unfulfilling. Our bills alone happened a couple of years back. It was the most rewarding experience in my adult life. I chopped down the trees, I skimmed the trees. I built the log cabin and then I smoked food in it with a smoke house.
That experience was basically a social experience for me. It was trying to complete a task. You start to fruition and then tell the story about it and see what people thought about that. It was quite an interesting experience. I think that’s something I was lacking. That book absolutely life change informed.
Guy: Brilliant. I’ll get a copy of that and we’ll definitely link that in the show notes. Last question Rohan. What’s [01:06:00] the best piece of advice you’ve ever been given?
Rohan: I really don’t know. Best piece of advice? I think it was probably in regards to cooking. When I first moved out of home, mom taught me this basic recipe then I called it hers. She used a lot red wine. I was like, “You’re using red wine in cooking?” As such a simple thing coming from a young version of me that had never cooked in my life. The notion of cooking with alcohol to enhance the flavor and all that stuff, basically opened the door for me. If that’s possible, what else is possible?
I think for me was basically the development of my sense of independence and just a sense of trying different things. I write about that all the time. I share that I had victories when I try something that works and also I share in the fails. Being given that knowledge of using, this is how [inaudible 01:07:07] you have onions, you have the mints, but then you out wine in, then you put the passata in and then you put your herbs and then you let it simmer.
Just the amazing input of information which is quite trivial, which you put red wine into [inaudible 01:07:20] at the time, I just remembered how groundbreaking that information was. Which then made me thing, “You know what, what else is possible?” Each of the [inaudible 01:07:29].
Guy: Bloody awesome. For anyone listening to this, would like to know more about you and get the book as well. What would be the best place to go Rohan?
Rohan: You can go to any good bookstore in Australia or New Zealand at the moment. US releases are out for next year, but you can also go into a whole lot of love come and buy directly to me. If you do I’ll give you the [inaudible 01:07:51].
Guy: Fantastic mate. Mate, that was absolutely brilliant. Thank you so much for coming on today and sharing your [01:08:00] journey. That was just simply awesome. It’s greatly appreciated. Thanks Rohan.
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
Angela: I think we all know by now breakfast is the most important meal of the day. With a few tweaks you can make an average breakfast supercharged with no extra effort at all! By doing this you will ramp up the nourishment factor of your food and you will be less likely to make bad food choices through out the day.
So what do I mean by supercharge your day? You are more likely to achieve a healthy metabolism, balanced weight and good concentration levels. Guy & Stu always get asked what they eat for breakfast. Here are their ’7 quick and easy ways to supercharge your breakfast’ so you can upgrade your most important meal of the day.
Tumeric & Black Pepper
Love Tumeric! You could write a whole blog post just on the health benefits. It really is incredible and well studied. Some of the health benefits are: powerful antioxidant, anti-inflammatory, fights degenerative diseases of the brain, lowers the risk of heart disease, cancer preventative and reducing inflammation and pain in arthritic patients. Curcumin is the key compound in turmeric that gives you all these wonderful health benefits. Tumeric taken along with black pepper can increase it’s bioavailability. You could add to a savoury porridge or omelette.
Remember to think outside the box. One of our favourite strategies is to cook once and eat twice. You can have leftovers from the night before. Guy and Stu are big fans of a big cook-up and using last nights meal for breakfast the next day. Hands down you will be getting way more nutrients into you for breakfast than the traditional toast, muffins and cereal that we’ve been led to think is a healthy start!
Add Quality Fat & Protein (keeps you going all morning)
The last thing you want to do when kickstarting your day is spike your blood sugar levels with processed foods and carb’s for breakfast. This will have you wondering why your feeling low in energy a few hours later and reaching for sugary snacks. Try adding these foods to your breakfast plate instead; Smoked salmon, avocado, coconut oil, sardines, eggs, olive oil, nuts and seeds. All make great additions to your breakfast.
Supercharged Breakfast Smoothie
We may seem a bit biased here, but 180 Superfood was designed to supercharge your smoothie. Packed full of protein, good fats, fibre and nutrients. It makes the perfect ratio of carbs, fats and protein for a balanced breakfast to keep you full until lunch. A smoothie is the easiest way to cram in quality nutrients. It could be as simple as adding 1/2 avocado (quality fats), handful of berries (low gi & nutrient rich), some coconut milk, 180 Superfood and ice. Give it a go! I always try to add some form of greens in there too, like cucumber or spinach. If you don’t like the idea of adding veg to your breakfast smoothie or the cupboards are bare, a greens superfood powder is a great way to help supercharge your smoothie. You’ll be amazed how you feel after doing this for a week or two.
Apple Cider Vinegar Shot
Apple cider vinegar is made by fermenting the sugars from apples. This makes acetic acid which is the active ingredient. I think this is a great first drink of the day. It can taste harsh to start with but just dilute in a little more water until you get the taste for it. Dosage should be 1 – 2 teaspoons in about 1/2 a glass of warm water. Buy organic where possible to avoid toxins. Studies have suggested that it can kill some types of bacteria, lower blood sugar levels, help with weight loss and have benefits in achieving a healthy heart. I use ACV as a digestive tonic. I find that it aids digestion and get’s the system started first thing in the morning.
Superfood Breakfast Bowl
Easy to prepare and a powerhouse of nutrients and a recipe you can get creative with too. Soak a handful of pumpkin seeds, a handful of sunflower seeds and a handful of sesame seeds for 10 minutes (or overnight in the fridge) then drain. Throw in some berries or goji berries and a scoop of chocolate 180 Superfood if you need the extra protein hit. Place in a food processor and add coconut milk. Blend until porridge like consistency. This will be high in iron, magnesium and zinc. You will also have a diversity of anti oxidants, gluten free, low GI and high in protein. A great start to the day and it tastes delicious.
Almond, Brazil & Cashew Nut Butter (ABC)
Move over jam and sweeten spreads. Get rid of those sugary spread fixes and have some sustainable energy. We love our nut butters, especially the ABC combo as it contains all the essential amino acids found in animal proteins making it a “complete” protein. This is our favourite one. Not only that nuts are high in good fats and packed full of nutrients.
By making some small adjustments, you can give yourself the right start to the day which your body deserves and you will soon reap the health benefits over the long term :)
Guy:If ever there was a post that needed to be written for our blog, I think it would be this one. Even though eating nuts can come with some great benefits, there is often much confusion and misinterpretation too. From fear of making us fat to the newly converted clean eater who has taken up ‘paleo’, who eats nuts by the bucket load as they’ve ran out of snack ideas, this post covers the do’s and don’ts of the nut world.
So if you are wanting the low down nuts, that take five minutes and enjoy this post by naturopath Lynda Griparic. Over to Lynda…
Lynda: Are nuts really that healthy? Can they be eaten on a weight loss program? What about phytic acid? Are nuts too high in omega 6? Are nuts too high in carbs? How much is too much?
These are questions I get asked all the time. Let me pre-empt this article by saying that this is a broad view. You may need to tweak your nut consumption to suit your individual needs. At the very least I hope to reduce your fears and confusion about these multicultural babes.
Improve lipid profile;lower low density lipoproteins (LDL) and improve high density lipoproteins (HDL) levels.
Reduce risk of diabetes and metabolic syndrome
Improve antioxidant and nutrient status
Contain a moderate amount of protein
And for the most part are a good source of fibre
Before we get nut specific let’s chat about phytic acid (aka phytate). Phytic acid is found in many plants, especially the bran or hull of grains, nuts and seeds. Unfortunately humans cannot digest phytic acid which is a problem because phytic acid binds to minerals such as iron and zinc in food preventing their absorption. Phytic acid disrupts the function of digestive enzymes such as pepsin, amylase and trypsin. These enzymes are required for the breakdown of proteins and starch in our food. A diet rich in phytates, such as grains can cause mineral deficiencies. Some of the phytic acid content can be broken down by soaking and roasting. On a more positive note phytic acid may have anti-cancer properties and can be converted to beneficial compounds in the gut.
How many nuts can I eat a day?
A loaded question that depends on a few factors;
your metabolic health and weight
your mineral and general health status
if you have any serious digestive issues
your nut preparation: soaking, dehydrating, roasting before consumption
Those with serious digestive issues may do better avoiding nut flour and nut butters. Even though nut flour does not contain much phytic acid because they are made from blanched nuts and phytates are found in the skin, many find it hard to digest nut flour in large amounts. Nut butters are often made from unsoaked nuts, making their phytic acid levels relatively high.
For most people with a low phytic acid diet, a handful of well prepared nuts daily would be a great addition, providing many amazing health benefits as you’ll soon see.
Which Nuts Should I Invest In?
Here is a list of the most popular nuts along with their pros and cons. If you are simply looking for weight loss tips, scroll to the bottom of this post.
I must start with my all time favourite nut, the macadamia. No doubt, many feel the same. For starters macadamias simply taste amazing. They are buttery in texture and flavour, are amazing in raw desserts and offer much goodness such as healthy fats mostly monounsaturated fatty acids (MUFA), followed by Linoleic acid (LA), Alpha-linolenic acid ALA and saturated fats (SFA). They are low in carbohydrate, harmful Omega 6 fats, phytic acid (no need for soaking) and pesticide residue and contain Vitamin B1, copper, iron and a fair whack of manganese (think bone and thyroid health). Great for those creaky knees. They are worth every pricey penny. Just be mindful of overconsumption. I find these guys slightly addictive. Stopping at a handful may be tricky :)
Interesting fact: Macs have been shown to improve lipid profile; reduce total cholesterol, low density lipoproteins (LDL) as well as increase high density lipoprotein (HDL) levels and may reduce inflammation and prevent coronary heart disease. Macadamias have around the same amount of the health promoting monounsaturated fat, oleic acid as olives.
Almonds in moderation are amazing. They contain quality protein, fibre, healthy fats, namely MUFA, LA and SFA. They are rich in vitamin E, B2, copper, l-arginine, magnesium and manganese. The downside to almonds aside from our inability to control the amount we consume is their high phytate content. Soaking for around 12 hours and or roasting can help reduce these levels or purchase skinless almonds where possible.
Interesting fact: almonds and almond skins are rich in fibre and other components which support your gut flora (microbiome) and act as a prebiotic. Almond consumption can improve lipid profile, reducing total cholesterol and LDL. Almonds may also improve blood sugar balance and reduce appetite when eaten as a snack. The l-arginine content in almonds offer many cardiovascular health benefits. The almond skin is typically rich in antioxidants (polyphenols, flavonoids). In fact approx 30g of almonds have a similar amount of polyphenols as a cup of green tea or steamed broccoli.
Seriously great tasting, slightly sweet nuts that are mostly known for their selenium rich bodies. Per 30g they are comprised of 88% selenium. They are a good source of healthy fats (MUFA, LA, SFA). Are low in carbs and rich in other nutrients such as copper, magnesium, manganese and B1. A little bit goes a long way with these nuts, which is just as well because they are not the cheapest nut out there. A modest brazil nut or two a day will give you a good dose of selenium. Selenium is an extremely important antioxidant essential for thyroid health and for a healthy immune and cardiovascular system. It’s worth mentioning that Brazil nuts are high in phytates however eating small amounts to get your selenium and nutrient dose should not cause a problem.
Interesting fact: at small doses these nuts can improve selenium levels in the body. They are also a great anti-inflammatory food with the capacity to improve lipid profiles.
Another dangerously delicious nut, creamy and sweet in texture and flavour. These nuts do not have as amazing nutrient profile as some of its nut colleagues but alas they do make for a great cheese substitute. Think raw cheesecake.
They are a little higher in carbs than the other nuts averaging around 8.6g per 30g. They contain healthy fats, quality protein, B1, copper, manganese, iron, magnesium and zinc. These guys are notorious for being over consumed and causing allergic reactions. You can soak cashews for 2-4hours.
Chestnuts are in a little league of their own. They are quite starchy in comparison to their fatty friends containing around 22 g of carbs per 30g. They are low in fat and protein and contain copper, manganese, Vitamin B6 and folate.
They are however low in phytates and are quite flavoursome raw, roasted or steamed. I would treat these guys as you would a starch and have them in moderation.
Hazelnuts, also known as filberts, are not a popular nut, unless you consider Nutella your hazelnut source. God knows why, because roasting these and sprinkling them onto salads makes for an an amazing experience. They might be worth your attention though given their nutrient profile. Hazelnuts are rich in healthy fats (MUFA, LA, SFA), manganese, copper, vitamin E and have a decent amount of magnesium and iron. Hazelnuts have moderate levels of phytates and can be soaked for 8-12 hours.
Interesting fact: Hazelnut skins are rich in antioxidants (polyphenols) with total antioxidant capacity richer than dark chocolate, espresso coffee and blackberries. As most nuts they have the capacity to improve cardiovascular health, lipid profiles, reducing LDL and may have an anti-inflammatory effect.
Pecans are an underrated, under-consumed nut and another favourite of mine. These quirky looking nutrient giants are packed full of antioxidants, healthy fats (MUFA, LA, SFA) with a decent whack of fibre and nice dose of protein, manganese, copper, B1 and Zinc. Apparently pecans have the highest level of antioxidants of any nut. You can soak pecans for 6 hours.
Interesting fact: aside from their impressive antioxidant status, whole pecans are fantastic for reducing inflammation and oxidative stress and improving lipid profile. Try them in your salads, have them raw or activated. Pecans are the nuts that make my raw brownies a healthy signature dessert. CLICK HERE for Healthy Pecan Chocolate Brownie Recipe.
Pine nuts play a starring role in any good pesto and taste amazing, raw or toasted on salads. They are rarely eaten as a snack and are a wee bit pricey due to the labour intensive harvesting process. As most nuts, pine nuts contain healthy fats and other vitamins and minerals namely manganese, vitamin B1, copper, magnesium and zinc. You can soak pine nuts for a few hours.
Interesting fact: Pine nuts may suppress the appetite and lower LDL levels. Some may be prone to “Pine mouth”, a condition caused by pine nut consumption that makes everything you eat taste bitter and metallic.
Pistachios look aged and strange and often come with a barrage of complaints such as “there is not enough nut-meat in the shell” and “the darn shell won’t open”. I dare say though that they are worth the effort for both taste and benefits. They are low in phytic acid and you can soak them for up to 8 hours.
Interesting fact: Pistachios act as a natural prebiotic (even more so than almonds) because of its non-digestible food components such as dietary fiber. This fibre stays in the gut and feeds our good bacteria, stimulating their growth. They also contain phytochemicals that have the potential to positively improve the balance and diversity of your gut microbiome.
Pistachios are also an excellent source of vitamin B6, copper and manganese and a good source of phosphorus and thiamin. Pistachios have the potential to significantly improve lipid profiles and blood sugar status so are a great addition to those individuals who already have or want to prevent diabetes and metabolic syndrome.
Many primal eating folk have ditched the walnuts concerned that they are too high in Polyunsaturated fats (PUFAS) and contain unstable linoleic acid. You may want to un-banish your banish though as walnuts really do have an impressive nutrient profile and eaten every so often can be a valuable and delicious addition to the healthy diet of most.
Walnuts are a good source of copper, manganese and magnesium. They also contain protein, iron and as mentioned before are quite high in PUFA but if your diet as a whole has a significant amount of Omega 3’s and is relatively low in Omega 6 from other sources (seed oils etc) you should be fine. They are moderately high in phytates and can go rancid quite quickly so buy small quantities from a trusted supplier and store unshelled walnuts in the fridge or freezer. You can soak walnuts for around 4 hours. If you are feeling adventurous and do not mind the somewhat bitter taste eat the skin as up to 90 per cent of the antioxidants are found there.
Interesting fact: Walnuts are capable of supporting cardiovascular health by improving lipid profile (reducing LDL) and reducing blood pressure.
It would be fair to say most people reading this post has got stuck into a bowl of salted peanuts in their time! Would you believe these guys are actually legumes? Sadly there are a few things going against this legume/peanut. For starters peanuts are a common allergen for people. They contain aflatoxin (harmful to the liver) and are often heavily sprayed with pesticides.
The salted variety of peanuts are also a domino food. Very easy to over consume if you’re not careful! I would avoid regular consumption.
Conclusion (& weight loss tips)
In a nutshell (Oh yes I just went there). Given the extensive positive research out there, I believe that a handful (around 2 heaped tablespoons) of well prepared, good quality nuts daily would be a valuable part of a healthy diet and in most cases support fat loss, cardiovascular health and blood sugar irregularities. In fact studies have shown that nut eaters tend to be leaner, more physically active and non smokers.
The problem is stopping at a handful. If you struggle with self control when it comes to nuts try the following to avoid overconsumption.
Weight Loss Tips
If your goal is weight loss and not just health maintenance, then you should bare in mind the following tips.
- Be selective with which nuts you choose to stock: choose nuts with a decent amount of fibre and low carb such as almonds and pecans and stay clear of cashews.
- Avoid nut butters: they are ridiculously good and rarely do we stop at a tablespoon, let’s face it.
- Leave the skins on. Its where you may find protective antioxidants and fibre.
- Buy nuts with shells. If it takes time and effort to de-shell you are more likely to consume less.
- Buy small quantities to avoid temptation. This also ensures your stash does not go rancid too quickly.
- Rather than have a handful, get your quota by popping them on your salads, on top of fish and other meals.
- Chestnuts: probably not a nut to eat by the handful given their starchy profile. Treat them as you would starchy vegetables in your diet.
- They are small snacks. Treat nuts as you would snacks not a main course.
Did you enjoy this post or find it helpful? Do you eat nuts? We’d love to hear your thoughts in the comments section below…
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 youriPhone HERE.
We love getting peoples perspectives on health and nutrition, especially when they’ve interviewed dozens of health leaders around the world, then made two inspiring documentaries that go on to transform and enhance the lives of millions of people!
Our fantastic guest this week is James Colquhoun, the man behind the fabulous movies ‘Food Matters’ and ‘Hungry For Change’. We ask James in the above short video, what three food hacks would you suggest we could do right now to improve our future health? I bet you can’t guess what they are!
Below is the full interview with James, where he shares with us his personal story regarding his dads illness of chronic fatigue syndrome and how he took massive action to intervene. Because he couldn’t get his father to read about nutrition and natural health, he figured he could probably convince him to watch a film on the subject. What follows is a journey of transformation, inspiration and two internationally acclaimed widely popular documentaries.
Full Interview with James Colquhoun: Why Food Matters & I’m Hungry For Change
In this episode we talk about:
Why he spent his entire savings on making the movie ‘Food Matters’
The ‘tipping points’ that inspired his dad to turn his health around
The most amazing transformational story he has ever seen!
The foods he goes out of his way to avoid and why
Why he created a ‘Netflix’ for health & wellness – FMTV
Guy Lawrence: Hey, this is Guy Lawrence of 180 Nutrition and welcome to another episode of the Health Sessions. Today is a beautiful day here in Sydney and I’m at my local Maroubra Beach, so I thought I’d bring my introduction outside. As you can see it’s just stunning here.
I’m fresh back off a Joe Dispenza workshop over the weekend in Melbourne.
Now, if you’re not aware of Dr. Joe Dispenza, we interviewed him on the podcast a couple of weeks ago and I highly recommend you check him out. And if you get a chance to attend one of his workshops, it’s a must. It was phenomenal. It was probably one of the best experiences, when it comes to workshops I’ve ever had, and he really puts the science behind the “woo woo” as he puts it in terms of meditation, understanding the brain, and being able to better our lives with the thoughts we think and how we move forward with that.
So, yeah, I highly recommend you check that out.
So, anyway, moving on to today’s guest. Well, we’ve got a pearler for you today.
So, I’m sure you can all share these experiences. You know, when you decide to make the change you voraciously change your habits through the foods you eat, the exercises you do and you get rid of the low-fat diet. You cut the processed foods out and you can see all the changes happening to yourself. And of course, you then want to go on and tell the world.
I know I did, anyway, with my family and friends. But when you go and share this with them, you find half the time they might as well be wearing earplugs, because the words never seem to go in and of course, they’re on their own journeys too and have to make the changes for themselves.
To take that to the next level with today’s guest, he shares with us how his father started to become very ill and of course wanted to change the way he ate and the way he looked at his health. It was very difficult.
So, what did he decide to go and do? Well, he went and decided to go and make a documentary and spent the next two years and his entire life savings and pumped it all into this documentary.
And yes, our special guest today is James Colquhoun and he’s the creator of the documentary Food Matters. He is one inspirational guy and of course, he went on then and made Hungry for Change.
We delve deep into everything behind what James went and did. Why he did it in depth. And of course, he got to then go on and experience interviewing some of the best thought leaders in health around the world and put them into a documentary. And of course, apply that in his own life.
So, we get into his daily routines. What he does. The best tips he’s learned and practical applications of what we can bring into our everyday life, as well.
One thing was clear with James is that he is a very, very, very upbeat inspirational guy. You’re going to get lots out of this today.
It was just a pleasure to have him on the show.
Now, you may recall, as well, a couple of months ago, if you have been following us for a long time; we actually sent out an email asking you what your biggest challenges are, just to get some feedback. We have been listening. We had an awesome response and we’ve been behind the scenes, me and Stu, for the last couple of months, actually, putting them into a quiz, if you like, and putting videos behind it so that you can discover what your number one roadblock is.
So, if you’re struggling to drop the last five kilos. If you’re, how can we say, if you’re struggling to stick to the diet. Or if you’re confused, you get it, but you don’t get it. You know that sugar’s not good. We should be eating more fat. But you know there’s still lots of areas that you’re trying to plug and trying to figure out. And that’s half the reason why we put this information together. But obviously, we want everyone to get a crystal clear understanding.
So, that’s going to be on our home page of our website, 180nutrition.com.au. It’s going to go live very shortly, maybe even by the time you listen to this podcast. But I highly recommend check it out.
And of course, if you do have those relatives that are struggling with their own journey, send them to this, because it’s a nice message and they’ll be able to get a lot of clarification on being able to take the right steps moving forward.
Anyway, so, that’s at 180nutrition.com.au and of course, if you’re listening to this through iTunes, leave a review, subscribe to us, five star. It’s really greatly appreciated.
Anyway, let’s go over to our awesome guest today, James Colquhoun. Thank you.
Guy Lawrence: Hi, this is Guy Lawrence. I’m joined with Stuart Cooke, as always. Hi Stuart.
Stuart Cooke: Hello mate.
Guy Lawrence: And our fantastic guest today is James Colquhoun. James, welcome. Did I pronounce your surname correct that time?
James Colquhoun: You got it spot on. Perfect.
Guy Lawrence: Perfect. Yeah, thanks mate. Look, I’m very excited to discuss all the work you’ve done over the years, which is obviously the documentaries, and I just think it’s absolutely fantastic what you’re doing.
But we always start the show, mate, just to get a little bit about your own journey, I guess, just for our listeners, to fill them in a bit. I mean, have you always been into making documentaries in nutrition or did that sort of evolve along the way?
James Colquhoun: Well, it’s actually really far from it and I think that’s common with a lot of people I speak to about their journeys into health and nutrition, is they were on a completely different trajectory before something happened; a sort of catalyst. And for a lot of people it’s illness in the family and that was certainly the case for us.
But, you know, I was a ship’s officer, driving high-speed passenger ferries, container ships, tankards…
Guy Lawrence: Oh, wow.
James Colquhoun: Private yachts. Worked for two of the top ten wealthiest people in the world for about three years, driving their big toys around. And got to see first-hand that all the money and all the freedom in the world doesn’t altogether mean happiness and health.
And these people struggle with some serious health conditions. And it was funny, but at the same time my dad was unwell, on a lot of medications and I was like, how come there’s this block for healing? How come people can’t get well?
So, this spurred a little bit of an interest in nutrition and personal development. Understanding more about how I could be healthy or how I could help my dad. And out of nowhere I started becoming interested in health and nutrition. Went to a few seminars; namely saw that big American guy with a thick accent, Tony Robbins.
Guy Lawrence: Of course. Yeah.
James Colquhoun: He had a day in his program, in the early, 2000s, when I went and saw it, on health and nutrition, which talked a lot about alkalizing and cleansing and topics I’ve never heard before, and started implementing some of that into my life. Sort of started to steer the ship in a bit of a different direction, so to speak.
Guy Lawrence: Yeah, yeah, yeah. And that thing that fascinates me as well is that you went out and actually made a documentary to create change. I mean, most people struggle to even just implement change in their own, in themselves, let alone actually go out and do something.
Stuart Cooke: Where did that idea come about? I mean, crikey, I get that you’ve; you’ve embraced this new world, this health and wellness and you start to attach yourself to the power of, you know, food can have on the way that; on our well-being. But what inspired you to go, “Right! I’m going to make a movie.” Because that isn’t something that Joe Public would do generally.
James Colquhoun: Well, I think; that’s a good question. And it just came about from having studied nutrition and seeing that we could make an impact in my father’s health and then thinking further beyond that.
“Well, how can we influence my dad?” I think that was one of the biggest questions we had. And when we were sending him books, it didn’t really work. We were sending him articles by email, “Hey, check out this research. Check out this latest information about vitamin B3 or about detoxification.” And, you know, that didn’t seem to work either.
And then we thought, “Well, how could we help him?” We thought, “What about a documentary? What about a good film?” Because for me, at the time, I was learning a lot from documentaries and I thought, “What if that could help my dad?” And we started looking at what documentaries existed around health, nutrition, cleansing. You know, empowering your own immune system to heal itself. And also covered a lot of the topics about the pharmaceutical industry and the agricultural industry.
Stuart Cooke: Yeah.
James Colquhoun: And none really existed at the time that covered all those topics and I think that was something that sort of spurred a thought in our minds that said, why don’t we look to see if we could create something to help influence my father and then also help reach more people with that same message.
Guy Lawrence: Did it take a while to get the message across to your dad, you know, from the early days? Or was he very open to it all?
James Colquhoun: Well, you know, early days he was not at all open to it. I mean, he was; every time we’d send him something or we’d send a book across, my mom would read it enthusiastically and then he would always disbelieve it. He would go, “No. I trust my doctors.” He was suffering from severe chronic fatigue syndrome, depression, anxiety; he was on six different medications and he was practically bedridden for about five years.
And the medical profession, the best that they could offer him was a continuing juggling or a mixing up of his cocktail of medications, basically.
Stuart Cooke: Right.
James Colquhoun: Saying, “Let’s go up on this one and down on this one. Well, let’s introduce this new one, which has more side effects. Or we’ll have this other drug come in.” And they were basically saying, “One day we may find the correct cocktail of medications that will have you at some level of health. But we can’t guarantee that you’ll ever actually be cured from this.”
And you know, for him and a lot of people out there that suffer from chronic conditions of lifestyle; anything from cancer, heart disease, diabetes, depression, mental illness; especially things that are called a syndrome, like chronic fatigue syndrome, for instance. It means that we don’t really know what causes it. We don’t really know how to fix it.
And even a lot of these chronic illnesses I just listed off, they’re sort of; you’re not given much hope from the mainstream medical fraternity and to me that’s frustrating. Because we know for a fact that many of these diseases are caused by diet and lifestyle-related elements.
We know that food toxicity, lifestyle habits, how you handle stress, etc. play a deep part in these particular illnesses and that’s been proven now. However, we don’t acknowledge their part in getting rid of them and to me that’s ludicrous. It’s like, how can you acknowledge that there’s a causative element and yet there is no curative element to that.
So, basically, we know these factors play a part, but when you get sick, “Let’s not worry about them too much; let’s just focus on drugging you.”
Guy Lawrence: Yeah.
James Colquhoun: Which basically causes toxicity of the body, toxicity to the liver. And, you know, it’s a tricky situation from there.
Guy Lawrence: Another thought that popped in for me and I know a lot of people could relate to this, is that; you know, even happened with my own family is, sometimes you can get very frustrated because you’re trying to get a message across to somebody that; whose illness could be getting worse and they just; they don’t want to listen or they don’t want to know and what’s very hard is to get that message across. But there’s normally a snap, a tipping point or something that goes “ah” and then all of a sudden they let the whole information in. Like what was the case for your dad?
James Colquhoun: Yeah. Sure. Before I go on, I just lost your video there, Guy.
Guy Lawrence: Yeah, I know. It’s just spinning around. I’ll have to stick a nice, good looking shot next to us all and play that.
James Colquhoun: Sorry. You know, it was really tricky for my dad, in that, he did have that turning point and he did have that catalyst. And for him it was a unique one and I bet it’s different for everybody. It might be a thought of not being around for your grandchildren. It might be, you know, it might be the thought that you might not make it yourself or get to achieve some of the goals in your life. Or it might not be that you have to have the physical health and the abundance of energy in order to be able to do the things that you want to do on a day-to-day basis.
But for my dad, some of the information that really shocked him was, one of the particular drugs he was on, which was a brand leader of antidepressants, called; it’s an SSRI antidepressant called Prozac. And that was a blockbuster drug for the company who made it. And they were coming out with a new version of the drug.
And when you come out with a new version of a drug, you have to say, when you put the patent application in to renew the patent, you have to say how it’s better than the existing drug.
So, what they do it they tinker with the molecular structure of the drug. Make a few improvements, a few changes and then say, “It’s better than the previous one, because of this, this and this.”
And one of the things my dad was suffering from was some really severe side effects. One of which was like suicidal thoughts and it was completely out of character for him. I mean, he had thoughts about taking his own life and that was something we knew wasn’t him. We knew it was the drugs, but he didn’t really believe that, and he thought it was because of his ill state of health.
And what happened was when Prozac was coming out with this new drug called, “Prozac(R).” At the time they said it will not cause the suicidal effects of the previous drug. And they had denied that for ten years.
Stuart Cooke: Oh boy.
James Colquhoun: They denied it. They denied millions of cases of payouts. They denied the fact that there were many cases in the U.S. where young kids had been put on these drugs and committed suicide and they said it had nothing to do with these drugs. And yet they had discovered later on that it did cause suicidal effects in some people, which meant many of them went on to take their lives.
And to me that’s; that was to me and to my father as well, a huge loss of trust, I think, in the medical fraternity, because the veil was lifted and he was able to see that there was such an economic confluence of events that happened in the background of that industry that caused these sorts of things to get passed over.
And I think, you know, when you start to look at where the money flows, you start to see a topic for what it really is. And when you look into the pharmaceutical industry and when you look into the agrichemical or the agribusiness industry, you start to see a really clear picture that it’s money that drives policy. And you have this revolving door syndrome between the regulatory body and also the industry. And they collude together in order to benefit shareholder outcome, but not so much patient outcome.
So, for my dad it was that big veil was lifted and he was like, “Oh my goodness. I have lost trust in the medical profession.” And that’s a huge thing to instill in somebody.
You know, you and I can’t do that around the dinner table with our uncles or aunties, because they just shoo it off and say, “Thanks, Stu. Thanks Guy. I appreciate your advice. I’m going to stick with my doctor.”
But if you think about sitting them down to watch a film, they can’t deny when you have MDs, you know, naturopathic doctors, medical researchers, journalists from around the world, all agreeing that there is this egregious aspect to the way that these particular industries are run and their outcome is not really focused on patient outcomes. They’re focused on profit.
And once you can get that clarity, then you can start to make decisions; like, “OK, well, this drug might be important because it’s short-term life saving.” The drugs have to be treated like a crutch. You know, you use it until the limb’s better and then you throw it out.
Guy Lawrence: Yeah.
James Colquhoun: But all the drugs that the drug companies are making these days are actually focused on, you know, white, wealthy, middle to upper class people that have diseases that are caused by what they eat.
So, they’re never going to be cured by the drug, but they have to take them for life. And that’s the perfect customer, if you think about it from a drug company. So, for me that was my dad’s big shift and we helped him, in a three-month period, go off all his medication. And he went on to a cleaned-up version of a diet; an upgraded diet. And in a matter of three months he lost 25 kilograms. He was off all six medications. He was practically back to perfect health after five years overweight, sick and on all these meds and offered no hope.
And so, that was another awakening for him and he’s like, “OK, I’m fully on board. This is amazing.” And he sort of helped us finish the film. We borrowed 50 grand from him. “Bank of Roy,” we call it, and finished the Food Matters film off and it then went to actually premiere in a cinema in Sydney and then went on to be seen by tens of millions of people the world over. It’s in multiple languages now. So, very grateful for this chance.
Guy Lawrence: That’s phenomenal. Look, just for the listeners, having watched Food Matters, what’s the basic concept of it?
James Colquhoun: Well, Food Matters; the basic concept is food is better medicine than drugs and you’re the best nutritionist and the best doctor that you can get is you. And that is; that’s it in a nutshell.
And I think the whole movie just goes to prove that nature has provided so much abundance and so many answers and yet we’ve confused it. We’ve made it difficult. We said, “No. No, nature doesn’t have those answers. The answer lies in this special chemical made-up formula.”
And really, all these manmade chemicals practically came about post World War II and to me that’s crazy, because World War II is not that long ago. I mean, we have great grandparents that were in that war. And so, that’s one and a half generations.
So, basically, in that time we have gone from everything prior to that, practically everything, was certified organic or not certified, it was organic. There was no or very little toxic chemicals that existed. There was a period around World War I/World War II where we were experimenting with some, but on a wide scale it didn’t really happen.
Post World War II, we started releasing wholesale into the environment over 44,000 manmade chemicals and we took the chemicals that we were using for warfare and we put them into completely unrelated uses. Like, if this chemical can kill people, we could use it in smaller doses to kill bugs or to control insects. And to me that’s a bit scary, because that’s your food. That’s what sustains you and it allowed us to do agriculture.
But then we use chemicals in so many different ways; skin care, food products, additives, preservatives, colors, flavorings. And we’ve really made a massive mistake. It’s been a huge, it’s been a huge experiment on our population and you know, maybe after a hundred million years, we might be able to evolve, to be able of digest some of those toxic chemicals. But the story of humanity is that we’ve never, we’ve never had them in our diet. We’ve never had in our lives. So, we shouldn’t have them now, is what I believe.
Guy Lawrence: Yeah, that’s terrifying.
Stuart Cooke: I do wonder in a hundred years’ time we’re going to look at us, back at ourselves and think, “What on earth were we thinking?” Like, “This is ludicrous!”
James Colquhoun: Yeah, yeah. I think, I think that’s hindsight always.
Stuart Cooke: Yeah.
James Colquhoun: We’re always going to have that perspective. We have that prospective on our lives too. We look back five years in our lives, “What were we thinking?” You know, we might be 20 years from now looking back, you know.
But I think it’s just really having a sit-down, getting the facts right and having a look at it and saying, “Hang on, this is not really adding value to our society.” It’s really adding value to some of the big multi-national corporations that have patents on that technology. So, really …
Stuart Cooke: That’s right.
Guy Lawrence: Yeah.
Stuart Cooke: There’s certainly not a huge amount of cash to be made from being healthy, from some people’s perspective.
James Colquhoun: Well, good health makes a lot of sense, but it doesn’t make a lot of dollars.
Stuart Cooke: Yeah.
James Colquhoun: That’s from the Food Matters film, Andrew Saul, and it’s true. It’s a hundred percent true.
Stuart Cooke: So, just thinking about the principles of the movie and everything that you’ve learned during your father’s journey as well and you know, million dollar question, what three things could I do for me, myself, right now, to improve the future of my health?
James Colquhoun: Sure. You know, it’s always; you know one of the hardest things when you make a film is take 40 hours of footage and then take it down to 90 minutes.
Guy Lawrence: Wow!
James Colquhoun: That’s the most difficult thing I’ve ever done. Then you’ve got to go from 90 minutes down to 90 seconds …
Stuart Cooke: Yeah.
James Colquhoun: … and that’s so infinitely impossible. But it’s part of the film process and you do it. And I guess that’s what life hacks are about too.
It’s like, how can we take this infinite knowledge and try to condense it down and it’s not an easy thing. But one of the focus; the focus of the films is really about adding in these healthy foods and focusing less on taking out, although that can be very important; but focusing on adding in.
And if I think about three things, the first thing that comes to mind would be hydration. Most of us are hydrated at some level, varying from dehydration to chronic dehydration.
You know, Dr. Batmanghelidj is an eminent doctor and researcher in the hydration space. And he was an Iranian doctor that got locked up in Iran and had only water to help heal patients he was dealing with in the hospital that he was also locked up with. And he started to do a lot of research in his life about it and it’s become foundational for a lot of other research that’s happened. But hydration, with either some sort of structured hydration or just good quality water, spring or filtered water. Drinking a lot of that.
And what water helps to do is it helps to flush the body, it helps to move things out and it solves one of the biggest problems, which is constipation. I mean, it’s something that many people don’t talk about.
Stuart Cooke: That’s right.
James Colquhoun: But regularly detoxifying your system, that’s one of the main elimination channels. I mean you’ve got the skin and sweat. Then you’ve got the bowels and then you’ve got urine. They’re the major ways that we shed and eliminate and process and get rid of toxins in the body.
You know, with a newborn baby coming into this world, having over 200 manmade chemicals already in its system, that’s a study coming from the Environmental Workers Group in the U.S.; you know, these are chemicals that have even been banned for 50 years, like some of the DDTs and PCBs. They’re still in women’s breast milk to this day.
Stuart Cooke: My word.
James Colquhoun: So, we have this level of toxicity that’s just now the new set point.
So, you want to assist your body, not just from a detoxification perspective, but from also from an energy perspective. When you’re properly hydrated the blood cells can bounce along and move through the blood freely. A lot of your blood and your lymph system is all regulated by how hydrated you are and especially goes for a lot of the organs as well.
So, hydration; you know you can grate a bit of ginger and squeeze a bit on ginger into it, fresh ginger, and then a little bit of lime or lemon juice in some water. That’s a really great way to hydrate.
So, the first thing is hydration. Probably the second thing, I would say, is greens. Getting enough green plant food can be super powerful. It doesn’t matter what diet you do, vegan, pesca, lacto-ovo vegetarian or whether you’re paleo or whether you’re low carb/high fat or high fat/low carb or whatever you do, it doesn’t matter.
Greens are still some incredible goodness from Mother Nature and it’s in the way that they concentrate sunlight and concentrate it in chlorophyll. And when you consume greens, either through green juice or some sort of green powder that you can mix into water or you have sautéed greens or however you do it, you’re adding that concentrated sunlight into your diet. And that helps to alkalize and cleanse your blood. A lot of the bitter greens can be fantastic as well.
You know, it’s not a coincidence that in folklore they say, “bitter medicine,” because a lot of the bitter foods that you find in nature have stronger medicinal capabilities. And if you think about how a culture consumed food, there was this scale. There was this like everyday foods. Then there’s like sort of super foods or more powerful foods. And then there’s like medicinal foods.
And even in that is psychotropic drugs. They would have rituals where they would take certain types, either a brew or some sort of hard cider that they would make or some sort of; or even mushrooms, or some certain things. But tribally, if you just look at a tribal culture, they have this big array of foods and some of them would have up to 300 different species of plant and animal foods that they would be consuming.
Now, we’re down, stuck on this tent, we’ve got like iceberg lettuce; like next to nothing, you know.
So, try to get as many different types of greens; bitter greens. You know, get into your garden. Pick your weeds, I mean, you know: dandelion. You can also pick lots of different things, gotu kola sometimes is growing in people’s backyards.
Try to identify what some of the local green soft leafy herbs that you can have in your diet. You know, throw five or six different types of herbs into a salad, juice soft herbs, juice green vegetables, put them in a smoothie, however. Just try to get move of that green plant food into your diet and that will help.
Again, like the hydration helps to clean your blood and keep it alkalized and help to keep the cells energized. And if you look at blood from somebody who’s dehydrated and over-acidic, you’ll see you can identify their blood very clearly. And if you look at somebody who’s very well hydrated and someone who has a lot of greens, regardless of what they have in the other percentage of their diet, you’re still going to notice a very different quality of blood. If you look at the quality of blood, I can guarantee that will be who you are as a person; whether you’re more energetic and alive or more dead and sloth-like.
Guy Lawrence: Yeah. Oxidative stress and inflammation spring to mind straight from that.
James Colquhoun: Spot on. Spot on.
Guy Lawrence: Absolutely.
James Colquhoun: So, that’s two. Sorry.
Guy Lawrence: That’s two. There’s one more. Yeah.
Stuart Cooke: I’m hanging out for number three.
James Colquhoun: Three I would have to say would be fermented foods. I mean, fermented foods is the most epic fail that humanity ever made. It’s not that it was a fail, I mean, it was; ultimately they did it to preserve food. And so, they succeeded at that. It wasn’t an epic fail, it was mostly an epic success, really. But what was funny was that they didn’t realize how; the effect on health that those cultured foods would have.
And so, you know, the process of fermentation was they were controlling some bacterial fermentation from the environment in order to be able to preserve foods, such as cabbage made into sauerkraut. Or, you know, milk fermented into a kefir or into a hard cheese. Or you look at cultured veggies, cultured pickle from Japan. You’ve got the cultured condiments from India, the pickled vegetables. Tomato sauce or catsup in the States is originally a fermented food. You look at dill pickles.
And there’s always this history of consuming fermented foods with cooked foods.
And, you know, it was a fantastic thing that we did that as humanity to preserve foods.
But one of the most incredible things that we’re discovering more and more about now, especially as we start research more about the microbiome and the make up of the bacteria in the gut and how powerful that is for our immunity. And that even when a child comes out through the birth canal, that fluid that coats its mouth and then goes into the gut or if you take some of that fluid and put it on there, if there’s a different style of birth, that’s its first shot. That’s its flu shot. I mean, that should really be the only flu shot it gets. And then you can top that flu shot off with more cultured bacteria.
Now, most of the fermented foods are either wild ferments or they have been inoculated with a veggie culture starter. But we’re moving; more research now showing that the human bacteria can be very powerful in that fermentation process.
So, yeah, but fermented foods have a strong history for humanity and I think they’re one of the most healthful things that we can have. Every time I have a cooked food, I try to get a fermented condiment there with it.
So, of those three things: hydration, greens, and fermented foods, I think it’s super important.
Guy Lawrence: Yeah. Fantastic.
Stuart Cooke: That’s excellent and I wouldn’t have expected that answer. Because things like sugar and vegetable oils, you know, are buzzwords and everybody thinks, “Oh crikey! I’ve got to do that.” But as simple as hydration. And I wonder how many people listening to this, right now, will pause it and rush off and get a glass of water and just stop to think about, “It makes perfect sense.”
Guy Lawrence: And put some greens in it.
Stuart Cooke: That’s right.
James Colquhoun: Yeah.
Guy Lawrence: So, a couple of things, questions, occurred with Food Matters. Did; what was the; how was it received when it first came out? Did you have any criticism around it, because it was such a strong topic as well? Or did everyone just embrace it?
James Colquhoun: You know, it’s a great; it’s a good question. I often get that question. And I; to be honest I was really shocked, because we really had a very hard go at the pharmaceutical and agricultural industry. We were calling out particular drugs. We were referencing companies that were involved in this sort of deception of the human population. And part of me was a little bit, I guess, worried about what was going to happen. And another part of me said, “Why should I even care about it? This is the truth. Let’s get it out there.”
I think I was inspired by Michael Moore, because here’s the gentleman that made a movie about the then president of the United States of America, ripping to shreds every policy decision he’d ever made in his tenure and then getting broad, full theatrical distribution in the US.
And to me that marked a massive shift in an era where cinéma vérité or free cinema was now allowed. I’d imagine if Michael Moore was 20 years earlier, he probably would have been shot or taken out by the CIA.
I sort of felt protected by him. It was as if Michael Moore was my bodyguard. I’m like, if somebody came for me, I’d just call Michael Moore and say, “Do you want to make a film about this?” So I think that’s the problem now is that if anybody tried to attack us, that’s just great material.
I mean, if you had a pharmaceutical company try to say, hang on, this is litigious, or take us down, or buy us out, I mean, there’s another documentary and then they’re going to be put into a whole media spin.
So, I guess we didn’t really receive any lashback. One thing was we were booked during a press tour once in the U.S. to go on GMA, or Good Morning America. It’s America’s largest, most-watched breakfast show. And it got cancelled the night before.
And the producer loved the film. Was really batting for us. Absolutely wanted us on. And then she; legal went over it and basically canned it, because, they didn’t say, but because she said “it came from legal,” my guess was because a lot of the advertisements they run in between there are for drug companies.
So, we’re gonna go on and say, “Hey, food’s better medicine than drugs,” and it’s gonna cut to a break and it’s gonna say, “Take Zoloft.” And that would not be great for advertisers.
So, that’s probably the only thing that was quite subdued. But we have not really got the film onto many mainstream broadcasts. I mean, it’s been on some of; our films have on Jetstar or Singapore Airlines or we’ve also been broadcast into 33 French-speaking countries and we also channel in New Zealand.
But as far as TV and mainstream media, not a whole lot. It’s been very much more of an underground movement.
Guy Lawrence: Yeah. And do you have any estimates how much that’s been viewed over the years; how many people that’s reached now?
James Colquhoun: I’ve made a few guesstimates. Certainly over 10 million would be on the lower side. I mean, just looking at the Netflix stats alone, there are 630,000 ratings of the film. And Netflix don’t share view data. So, if 1 in 10 rated a film, for instance, that’s 6.3 million on Netflix alone. And just through our websites and a lot of the community screenings all around the world. And the free screenings events that we run on our site has done a few million views over the last few years through those events. So, yeah, I’d say. . .
Guy Lawrence: Well done. That’s amazing.
So, then you go on and decide to make a second movie.
James Colquhoun: After Food Matters, we wanted to make another one. We saw through my dad’s transformation that one of the biggest things people noticed was how well he looked and how young he looked and how he’d lost so much weight. They never went and asked, “How did you get off the drugs?” It was like it was a taboo question. And it’s like religion and politics; cancer. You can’t talk about these things at the dinner table.
So, family would always go, “Wow, you look great. You’ve lost a lot of weight.” And then had Laurentine and I think more about well, we are really, as a culture, attracted to being healthy, to looking fit, to looking trim. And that’s a big thing that people strive for. And yet, statistics show that we’re getting fatter and fatter, as a society. I mean, obesity, especially in our younger population, teenage kids, is skyrocketing in the U.S. and Australia and most of the Western developed world, for that matter.
And we’re spending more than ever on diets. There’s $80 billion a year spent on diet and diet-related products in the U.S. This is like: sugar-free, fat-free, cleanse programs, fat pills, weight-loss surgery. I mean, it’s a huge industry. And yet, if you look at the statistics, that amount of spending is having zero to no impact on obesity statistics.
So, how, if we’re spending that much money a year, can we be getting bad results? I mean, surely there is some huge flaw in our thinking around this issue. Which is a hugely important issue, because obesity is the number one leading cause of death. And you think, well, hang on; how is that possible? Well, if you do the research, it’s because it’s the largest precursor to most chronic illness. So when you’re obese or overweight, the chances of heart disease or cancer or diabetes skyrocket. So, you become the biggest risk factor for those illnesses, and that’s the biggest gateway to a lot of those problems through obesity.
So, we started looking into it and then saw that, you know, a lot of what is promoted as a way to lose weight was very; did a lot of damage to the body; wasn’t helpful or healthy long-term. And we just wanted to uncover a lot of those issues and then try to set the record straight and say, well, what do we know about the human body, how can we handle these weight and body transformation issues in a healthy way. And then we interviewed a lot of people who had had success in that and were doing it in a good way. And that became Hungry for Change.
Guy Lawrence: Hungry for Change. Awesome.
Stuart Cooke: With those two movies, then, in mind, do you have, like, a standout transformational story?
James Colquhoun: The biggest one by far is Jon Gabriel in Hungry for Change. I mean, that guy. He’s, luckily, now, the godfather to my son. He lives about a 45-minute drive from here. And so I’m super lucky to have him locally, because he’s from the states originally.
But Jon lost over 200 pounds over about a three- or four-year period and was able to keep it off for seven years. And that’s going from morbidly obese. You know, most people don’t even have that much weight. They don’t even weigh that to start with, let alone losing that much weight.
So, Jon is incredible in that he really brought together two disparate elements, I guess, in health and nutrition. One was the mind and one was the body. So, everyone was focusing on this. Like, “Have your lemon detox drink, eat nothing for 30 days, or juice for 30 days straight.” I mean, some of these are good ideas; some of these are crazy ideas. “And then you’ll lose weight.”
But not many other people were going, “Hang on. What’s the emotional component? How can we look at using meditation or visualization to reduce stress in the body. Or, how can we, like elite athletes do, use the power of visualization to visualize the exact outcome you want?
So, athletes would visualize running that hundred-meter sprint or they would even visualize doing that big aerial maneuver. Or they used the power of this visualization to enhance their performance.
And there’s actually a lot of science showing that when you visualize something in a really powerful way, your body is actually twitching its muscles as if it was doing that action as well, whether you’re jumping high to do a slam dunk or something.
So, Jon took that knowledge and put it into body transformation. So, he would create visualization, guided visualization programs, where imagining the body, the perfect body you want, walking along the beach with the body. Being in that body, like creating a vision of you in that body.
And it sounds a bit crazy, but the subconscious mind is so powerful that it’s put to work in so many different ways. It subtly starts to regulate appetite, hunger, secretion of fluids by certain organs in the body. All these processes that are happening because of that visualization.
And he’s living proof of it and he’s helped thousands of people as well go through this process. So, if you’re looking to have extra strength or to lose extra weight, incorporating some sort of visualization to it might sound strange, but’s it’s actually an awesome secret that most people aren’t fully embracing.
And even just from the stress reduction perspective, we’re so on-edge and we’re so over-stimulated with a lot of foods that we eat that having that relaxation element and having really high, dense nutrient foods so your body is actually getting the omega-3s and the essential fatty acids and the proteins and the grains that it needs. That combined is an unbeatable combination. And Jon’s living proof of that.
Stuart Cooke: That’s; it’s such an unbelievable thought that the power of our mind. . . I mean, stress can have more of an impact than bad food.
James Colquhoun: Yep. Yep. Exactly.
Guy Lawrence: We’ve actually got Dr. Joe Dispenza coming up on our podcast next week. And I’m looking forward to delving into that topic, because that’s exactly what he’s about, for sure.
James Colquhoun: Before the next question, on that stress-food relationship, I think what’s really important to just bring up quickly about that is, you’re spot-on. If you’re stressed about what you’re eating, or if you’re like “I can’t eat this” or “I can’t eat that” or “I can only have this much of that,” that stress is actually doing damage to the body as well.
So, you know, Jon’s program and what we advocate in Hungry for Change as well is, like, let go of the stress in our food. Even though you might want to aspire to eat that perfect diet, don’t worry if you slip up and have some gluten every now and then. Or “I had a grain.” You know. Don’t freak out about it. Allow yourself to eat as best as you can when you can, and if you slip up, just make peace with that and acknowledge that there’s an element of biochemical reaction when you eat food, but also there’s the biochemical reaction when you think thoughts. So, really create a relaxed environment around food. Always, hopefully, sit down to eat, spend a few minutes just being still before you start eating. Eat in a relaxed way and your body will produce better results for you.
Guy Lawrence: And slow down, yeah.
Stuart Cooke: That’s helpful. And like you said, thinking and preparing for your body to digest and absorb it. Because you can be in another mindset, texting, watching TV, shouting at the kids, and your body isn’t ready to grab all of the good stuff.
James Colquhoun: They say that, you know, well, we’ve figured out that digestion doesn’t happen in the gut. It starts in the mouth, right? So the chewing and swallowing. But it starts before that. It starts when you see, when you smell the food.
But I think if you look at some of the longest-lived, healthiest people in the world, they sit down for hour, two-hour lunches. They’ve probably got multi-generations around the table. They laugh. They relax. The either some sort of prayer or some sort of gratitude before they eat. You know, all these really traditional people have it dialed, and the more we get back to that simple way, or try to incorporate some of those simple, ancient. . . You know, it’s Stone Age technology that’s gonna help overcome all the problems in the world. It’s just about how do we take that Stone Age technology, these ancient ideas, and bring them into everyday life? And I think those little rituals are super powerful.
Guy Lawrence: Awesome. You mentioned something regarding certain foods you wouldn’t eat. What foods would you go out of your way to avoid at all costs?
James Colquhoun: Foods I would avoid at all costs. I think, wherever possible, and I don’t want to say that I avoid everything at all costs, because sometimes you will eat something at the bar and it’s got hydrogenated vegetable oils. And it’s like, “Oh, shit.” I discovered that afterwards. You go to a health food store and eat something you think’s health food, then it’s got agave syrup in there as a sweetener, which I’m not huge on, even though that was a big fad awhile ago.
So, you know, but I would say that some of the things that I really go out of my way to avoid, wherever possible: vegetable oils. Like, you know, vegetable oils go rancid in the body; cause all sorts of havoc. They’re a new food. They’re a modern food. We were never designed to really process vegetable oils in that way.
Good quality oils are great. Some cold-pressed olive oil, some other cold-pressed oils that are very stable: avocado oil, things like that are OK. Then really good butters; ghee. We need good fats. Cod liver oil. That sort of thing is fantastic. But these highly unstable, easily-turned-rancid vegetable oils, we have to get that out. That’s, for me, that’s an “out.”
Other things that I really try to avoid but never avoid completely are things like grains. You know, I do have some grains in my diet. I go out of my way to properly prepare them, either soaking or fermenting. But, you know, as a general rule I really try to steer clear of a lot of the white, fluffy, floury products. I think they’re usually detrimental to health. Everybody, at some level, has a sensitivity to gluten and grains, and you may be a little bit or you may be a lot. Right up here’s celiac.
So I think that avoiding or reducing them as much as possible is helpful. If you are gonna have them in your diet, try to get really ancient forms of these grains, either einkorn XXor earhorn wheat 0:42:32.000XX or an emmer wheat. And then soak, ferment, do all those sorts of things. And that’s how we always used to do it. Again, Stone Age technology is gonna solve it all.
And try to get the non-hybridized original version of it. I mean, wheat was like eight foot tall. Now it’s like that tall and it’s got crazy amounts of bushels on it. They just come and harvest that shit up. Mix it in. The more gluten the better, because gluten makes it fluffy, because gluten is glue. It’s essentially a glue. That’s why you knead it and it gets all sticky and gluey and stretchy. Gluten is the glue in bread and we’ve become addicted to that fluffy white carbohydrate.
So, if you’re going to have any sorts of grains, get back to the original. That’s what I am about. So, those two. What else would I avoid at all costs?
I think one of the other things I would really focus on is, when I consume animal products, to make sure wherever possible they’re organic, fed their natural diet, which could be grass or other things. And free-roaming and humanely raised.
Because any animal product, whether it’s a good-quality, grass-fed butter, or a meat, or a chicken, or fish, when it’s reared in a natural way it’s fine. But when it’s unnaturally raised or fed hormones or antibiotics or fed only corn, wheat, and soy, then those animals get sick. They also concentrate a lot of the pesticides and the toxins in that food into their body. Because toxins are lipophilic; they’re fat-loving. So toxins always attract to fat. So, if you have adipose tissue or fat tissue if your gut, or cellulite in your thighs, and you squeeze it together; you see all that. That’s fat tissue, and it’s often trapped toxins, and they say water detoxing can get rid of that.
If you’re eating a sick animal that’s been having a lot of foods that have been grown with pesticides and synthetic fertilizers, then it’s concentrating those pesticides in its body. And then you’re eating a concentrated version of that toxicity.
So, any fat products, animal products, a lot have a high percentage of fat, good-quality fats, most of them, if they’ve been eating a good diet. But you also think about nuts and seeds which also have a high percentage of fat. You want to make sure those products, or I want to make sure those products, I, personally, are as organic as possible so that they’re not concentrating any toxins unnecessarily that I’m introducing into my diet.
So, I think those three things are the rules for me.
Guy Lawrence: Yeah. Fantastic. And when you think about the amount of people that actually eat them, mainly. You know, the foods that you go out of your way to avoid as well.
James Colquhoun: Yeah, XXunknown 0:44:57.000XX
Guy Lawrence: Unfortunately, yeah. Go ahead, Stu.
Stuart Cooke: Yeah, so, I was quite excited just for you to touch on FMTV. Now, this is something that, when I heard about what it was, got super excited. Without giving it away, joined up and spent months watching all this awesome stuff.
So, I wondered if you could just tell us a little bit about what FMTV is.
James Colquhoun: Cool. Cool. Well, since producing Food Matters and Hungry for Change, we just dropped it, a lot of the film industry, the way the we distributed those titles, we didn’t go to the festivals. We didn’t do theatrical distribution. We bypassed a lot of the majors and got to our audience. And that pissed a lot of people off. A lot of the studios and that.
But it’s created a huge surgence in filmmakers that are basically disrupting the system. They’re splitting up their rights, they’re assigning rights differently, they’re maintaining their rights to distribute their film on their website. I think it’s fantastic that that’s happening, because the power’s shifting back to the content producers.
Now, there’s still a big issue in that for each film that’s made, for every Food Matters or Fat, Sick, and Nearly Dead, or Carb-Loaded, or Hungry for Change, or Fed Up, or Food, Inc., there’s a hundred other films that are awesomely well-produced, made by budding filmmakers that have put together great content, that don’t get picked up by iTunes or Netflix or Hulu or Amazon Prime or any of these platforms.
And over the years, I would freely consult with a lot of these filmmakers and just give them; I’ll have a call with them for a couple of hours and just tell them everything I learned. Because I want. . . every. . . a rising tide floats all boats, and the more films in this genre that are succeeding, the better it is for everybody, because the message is getting out. It’s about creating that XXWin-A-Thon 0:46:42.000XX environment, I call it.
And so I would consult with all these filmmakers and they’d come back to me a year later and they wouldn’t have fully implemented their process or they wouldn’t have done it right, and they’d be asking me more questions again. And I got a little bit, not frustrated, but I got upset that a lot of these companies were not taking these films on board, or they would get knocked back by distributors.
So, I had a thought about bringing all this content together in one space and essentially creating a Netflix but for health and wellness. So, a home for all this information around nutrition, health, natural medicine, peak performance, transforming your body, meditation, mind-body, life purpose, like some of big questions around: How can we be the best human we can be? Whether you’re a mother, or an elite athlete, the knowledge is really similar.
And then: How can we have recipe videos from some of these experts showing up some of this content? How can we have some cool exercise and yoga and stretching and back strengthening and more power exercises? How can we have all that in one place, and using this new form of media that is taking over the world? I mean, you look at what industry terms SVOD, or Subscription Video On Demand, it’s exploded. I mean, Netflix went from no digital to like over 50 million subscribers in the last eight years, I think.
Stuart Cooke: Is that right?
James Colquhoun: Yeah, so they are absolutely crushing it. And to me that says two things: one is people want to consume content differently. If they want to watch a TV series, they just want to watch it back-to-back and watch all 20 episodes. That’s like, binge TV they’ve basically given rise to.
But another part of that equation is that I think it’s most of the world putting a hand up and saying, “I don’t want ads anymore. I don’t want to watch this b.s. on TV in between the program I’m trying to watch. I don’t want to be sold on a drug. I don’t want to be sold on Coke. I don’t want to be sold on fast food or Carl’s Jr. or In-N-Out burger or McDonald’s. I want to watch what I want to watch, when I want to watch it, and I don’t want to be disrupted.”
And to me, that’s awesome. Because I’ve always hated disruption advertising. And, you know, I think that Netflix, in a way, has helped to pave a new movement of watching the content when you want. So, FMTV was born out of that, which stands for Food Matters Television. And it’s on FMTV.com, and it launched March last year, so it’s been going for just over a year, and we’ve had over a million view of content in the channel. We’ve got subscribers all around the world. And we’re developing for new platforms. We’re in Roku, which is like an Apple TV in American, and that’s in 10 million homes there. And really trying to help filmmakers that aren’t getting great distribution, plus also help people like you and I that are always thirsty for more knowledge and more information but want it in an entertaining way, where it’s fun to sit down and watch something, bring it together, and help get the message to more people and hopefully create more of a groundswell around this important knowledge.
Stuart Cooke: Brilliant.
Guy Lawrence: Yeah, that’s awesome. We subscribe, and we love it. And we’d certainly recommend anyone listening to this, check it out. FMTV. It’s a great one-stop shop.
Stuart Cooke: Yeah, I was just; I actually loved the mastery, from Food Matters, so you get to delve into more of the individual interviews and learn about that, and just, yeah. It blew me away. That kind of stuff really, really interests me.
James Colquhoun: Yeah, there’s so much great content that you have leave out of a film. And I’ve encouraged a lot of filmmakers that we’ve signed to FMTV to give us their outtakes; to give us the extended interviews. And we get them up there as well, because people watch the film and they get inspired and they go watch the whole interview with, like, XXDr. Ed Lorsoro 0:50:27.000XX and they’ll go watch the whole interview with Gary Tubbs or they’ll go watch the whole interview with whoever. And they’re like, whoa, this is a totally new depth of knowledge that got brushed over in the film, but in that interview they give you information that’s a lot more applicable.
So, yeah, I like that, too, so that’s fun.
Guy Lawrence: Yeah, that’s brilliant, James.
We actually ask a couple of questions on the show every week, before we wrap up, and the first one is: What did you eat yesterday?
James Colquhoun: OK. Cool, cool. For breakfast, I had some sautéed greens and I had a cabbage that was sitting in the fridge, almost turning itself into sauerkraut. So, it was getting old so I ripped a few of the sheets off, chopped the core out, chopped it up into chunks, got some Swiss chard, chopped it, lots of fresh herbs from the garden; got mint and basil.
And with the cruciferous vegetables, like cabbage, you’ve either got to ferment it or steam or fry it, because the goitrogenic effects of the cruciferous vegetable. So, watch out for; they’re the most powerful vegetables we know, like broccoli, kale, cabbage, Romanesque, these sorts of vegetables, are better and more easily digested when they’re slightly cooked.
So, I took some of those greens, fried them all up in a pan, had some soft-boiled eggs. I love soft-boiled eggs; I know some people don’t like them. They’re one of nature’s perfect foods. And make sure to keep the yolks slightly undercooked where possible, because that’s where, contrary to popular belief about eating only the whites, you know, the yolk is where the nutrition is. I mean, that’s where the really powerful DHA and EPA, the essentially fatty acids that drive all sorts of processes in your body, especially in brain function, they’re in there, and they get damaged by heat, so having them slightly undercooked is a good idea.
I also had some breakfast meats, which I don’t do that often, but it was a Sunday morning. And so I had some organic, free-range bacon in there as well. So, that’s something that’s new for me. I started introducing, like, liver meats and organ meats as well. I didn’t have any of them for breakfast though. I didn’t have any toast or gluten. It was just basically greens.
To me, greens, eggs, and then some sort of protein source, so it could be a quinoa or it could be some sort of meat or something, that’s a really filling, super-hearty breakfast. And if you get that, you’re gonna have less blood sugar issues at 10, 11, 12 o’clock. If you wake up and have jam on toast, it’s basically rocket fuel on rocket fuel. So, your blood sugar goes “bang” and down.
So, that was breakfast. What did I have for lunch? What did I have for lunch? I can’t remember. If it comes to me, I’ll remember it. I had a smoothie in the afternoon and it was one that I don’t have often, but I’d bought some pineapples; were available, so I put a little bit of pineapple in a blender and then I put lots and lots of coconut; the creamed coconut. Not coconut cream in a can, but creamed coconuts. So, it’s like they take the whole coconut, they make it into almost like an almond butter cream. It’s ridiculous. Everybody should be on that. So I put heaps of that in. And then I put some coconut milk in as well. And watch out for all the additives and that sort of stuff. You want to try to find one that doesn’t have any of the guar gums or anything like that in there.
Then some ice, maca powder, whole hemp seeds (which are illegal for human consumption in Australia and New Zealand, so I didn’t say that. This was a facial mask, actually, that I made). So, what else did I put in there? That was about it, actually. So, it was like piña colada, really. Oh, actually, I put tahini in there as well, which is milled up sesame seeds. A little bit of that in there. Whizzed that up and it was absolutely amazing. I mean, I always, like, wing it with my smoothies. I’m not a recipe sort of guy, but that was one of the better ones that I’ve made in awhile.
Stuart Cooke: So, was it one or two shots of vodka in there?
James Colquhoun: There was none.
Then I went around to my dad’s place and got a haircut yesterday afternoon. And I had a beer with him at sunset, which was really nice. It was a hand-crafted, three-ingredient IPA from a U.S. brewery. So, always make sure your beers have three or less ingredients. Ideally just three. You can’t really have less than three ingredients. And that’s a German rule, 1846, der Reinheitsgebot, make sure you always try to have German beers if you’re having any.
And for dinner, I actually had a lamb curry, which I made from scratch. And it was like, we had made the recipe in the office the week before. We were doing some filming. And it was so delicious I wanted to make it at home. So I made that from scratch and we had lamb curry with rice.
And to healthify that sort of dish, what we do is have, like, three or four big, heaping tablespoons of sauerkraut on there. So, you’re getting that fermented food with the cooked food. And then also we made another fermented side, which was yogurt with, like, turmeric in there, which is good for inflammation, and fresh cucumber chopped up. And if you don’t do any organic dairy yogurt, you can always have a coconut yogurt in there as well, so it’s no dairy.
And, to me, I still get to have that beautiful, rich, delicious meal, but then have the sauerkraut or the yogurt; any of those fermented sides. Even mix it. I’m not a mixing guy. I like to piece it together. But that was my day. I still don’t remember what I had for lunch, actually.
Guy Lawrence: Maybe you skipped it because your breakfast was so nourishing.
James Colquhoun: Yeah, it was a big, late breakfast. Maybe it was just the smoothie, actually. Yeah, that was yesterday.
Guy Lawrence: That’s awesome, mate.
And the last question is: What’s the best piece of advice you’ve ever been given?
This generally stumps everyone.
James Colquhoun: Yeah. It’s a tough one, because I try to think, well, was it nutrition-based, or is it life based. I mean, you said “best advice.” That’s just wide.
Guy Lawrence: Yeah, anything.
James Colquhoun: I think it’s probably from the big man Tony Robbins again, who I admire his work. He XXcollates? Curates? Creates? some of the best personal work 0:56:55.000XX on the planet, and peak performance work on the planet as well.
And, to me, his statement, “take massive action,” is so simple, but it’s super radical. I mean, you think about that all of us have so many ideas in our day-to-day life. I mean, you guys started an awesome company, you’re getting great information out there; that started as an idea.
I mean, all of us have, and I know you guys probably have another 30 or 50 ideas that you’re thinking about right now. And so am I. So, it’s taking those ideas, distilling it down to your top two or three, and then not thinking about it anymore. Just going and doing it. And, to me, a lot of the things where I’ve had success in my life was from taking massive action, whether that’s learning about a new piece of nutritional information or whether that’s learning about something where you want to have an impact or do some philanthropic work or something. It’s about taking massive action.
It might seem like a little bit of a copout, that statement, but to me that’s a really important element of my life. I think if you learn something and you want to do it, just go do it. And have a blatant disregard for the resources that you have on hand at the time. So, I think people then go, “Well, I can’t take action because of this.” And that’s just b.s. Again, act as if that’s not an issue. You know what I mean? Just go for it. And you find the resources, you find the way, you make it happen; possible.
And with just about everything I’ve done in the last seven or eight years, after completing it, if you’d asked me, would you have done that knowing how difficult it is, it’s like, I probably wouldn’t have started.
Guy Lawrence: No way, yeah.
James Colquhoun: And I think that’s true for everybody. And if you think about that, then it makes that statement even more powerful, which is “take massive action.” Because you realize that had you stalled any longer or had you had hindsight, you probably wouldn’t have done it. So, you’ve got to do it.
Guy Lawrence: Yeah, I couldn’t agree more. It was the same with us. Like, we had nothing when we started. We had no idea what we were doing. But we were passionate and had the intention of getting out there.
Stuart Cooke: That’s right. And I remember reading a book by Richard Branson, and that was his driver. It was: Just do it. Get on with it, and do it. Create the problem, and then something will happen. Because there’s an energy there already.
James Colquhoun: Yeah. Yeah. He did it in a massive way. I love his work as well. “Let’s negotiate a lease of an aircraft!” It’s like, what? Are you kidding me?
And that’s the sort of thing. I think even with the TV station, like, “Let’s create a subscription TV service.” It’s like, well, how do you do that? We’ll need a contract to sign content. OK, let’s do that. Then you need a delivery platform. All right. Let’s build that.
It was like, we had no idea. We just built it from scratch. And now we have an awesome team in here that’s acquiring content. We’re speaking to the biggest distribution companies in the world. They’re based in New York, in L.A. We’re speaking with Jamie Oliver’s team and all these people about signing this content, and we’ve basically made this idea up 12 months ago, 18 months ago, and put it on a contract. And I think that; I don’t think anybody would; I mean, that’s how most businesses start. How most ideas start is it’s just something you’ve created a vision in your mind and you went and did it.
And I think that everyone will acknowledge, like you guys are now, and like I am here, is that if you go back 12 months, eight months, you know, we didn’t have a clue. And it’s that learning. Now I know about contracts. Now our team knows about contracts. You learn more about how to do it. That’s the fun.
Stuart Cooke: That’s brilliant, mate.
Guy Lawrence: And so with all that in mind, what’s next for you guys at Food Matters? Is there anything in the pipeline?
James Colquhoun: There’s a few things in the pipeline. You know, one of the things that, a core message; if I could show you into the kitchen, just around here in the office, we’ve got a poster here, it’s our guiding principle, really, which is how can we help share this life-saving message with more people?
So, I think we’re constantly looking, thinking about that, and musing on it, and thinking, well, how can we; what’s the next step for sharing this message? FMTV was a big deal, it took a lot of our focus, and now, you know, we’re focusing on some more things but we have some food products coming out this year. You know, we’ve got a whole food vitamin C powder, which is awesome because vitamin C’s such a critical nutrient and there’s so many awesome plant-based sources of that, and yet there’s very few quick powder drink mixes you can take. We’re one of the only animals that don’t produce our own vitamin C, so it’s important for us to get it from our diet, and that’s great for stress and all sorts of other things. And energy and mood.
So, there’s a few other products we have coming out like a chocolate and a protein and an update greens in new packaging. I’m looking at that calendar here. We’re working to help create a curated selection of the top sort of 30 or 50 products that Laurentine and I and the team here at Food Matters use on a regular basis and making that available in a store environment where people can just pick them up and stock their kitchen up. So, if you’re either coming at this fresh or you’re some sort of gastronomic guru, sort of get a little bit of a distillation of the years of research we’ve been doing. Plus, that’s been; our research has always been based on tapping into experts who have been doing years more research than us. And then saying, here are top sort of 50 products that we have in our house or in our kitchen and sort of helping recommend.
And it’s a tricky line to walk because we’ve been so heavily education-based, now that we have products it’s like, hang on, people are going to think we’re biased. But I’m just going to hold a pure intention and say, look, these are the products that we use. If you’re gonna have these products, then these are the ones we recommend.
It’s sort of like, you know, you’re welcome to buy it and you’re entirely welcome to go into a corner store and buy something different. I don’t really care. It’s more just about putting that out there, so we’re gonna get more of that out there.
And we’re working on a transformational program, like a 28-day challenge. Like Food Matters challenge or like a mind-body or a whole body challenge. We take people for 28 days and hold their hair through, like, breakfast, lunch, dinner, snacks, exercise, movement, meditation, visualization, mind-body work, and sort of put together a 28-day program and help take people through a process and set them up for some healthy habits for life, because it’s a big challenge that people have and it’s something we want to have a deeper impact with the people that we get to reach. So, that’s on the pipeline for now.
Stuart Cooke: Yeah. Busy boy.
Guy Lawrence: That was fantastic, James. And, look, for anyone listening to this, where would be the best place for them to go to start if they’re not familiar with Food Matters, Hungry for Change, FMTV. Like, on the web?
James Colquhoun: Sure. I think FoodMatters.tv. That’s the hub; that’s the home. Go there. You know, jump on our newsletter list. Check out all the articles and the recipes that we have on the page.
But probably before that I would recommend watching the films. I think the films have this ability to just crack you open. And we all know when we watch a great documentary about a topic we knew nothing about, be it genetically modified organisms or even something completely unrelated, it just completely opens you up. You learn so much in such a short period of time.
So, I actually think if you’re starting here, if you’ve watched some great documentaries, go and watch five or 10 or 15 documentaries. It’s like doing a condensed nutrition and life degree, almost, because you’re getting curated knowledge from great filmmakers. So I’d suggest jumping on FMTV, which is FMTV.com. We have a 10-day trial there as well, a free trial, so you can register as a user and get 10 days free. And you can cancel within those 10 days. So, go in for 10 days to a movie marathon. Watch one a day for 10 days. And then you can absolutely cancel and it doesn’t cost you anything. Or stay in. It’s like $7.95 a month or $79 a year. So, really quite affordable.
And, you know, I guarantee that if you watch 10 or 20 films in there, I will guarantee you’ll have a shift in your perspective on life. And some of the big ones in there right now, I just jotted a few down here, are: E-motion, The Connection, Super Juice Me. Carb-Loaded is a great one about the whole paleo carb question. It’s a fantastic film. Perfect human diet is another one I think your viewers would really enjoy. There’s some great docs in there. Some of the life purpose ones, check on them, like The Shift or even The Connection documentary, the power of the mind-body, watch them and you will not be the same again, I guarantee it. You will be a different person. And that’s an exciting prospect. I mean, nothing’s more powerful than that. I love them.
Guy Lawrence: Yeah, well, mate, that’s brilliant. We’ll link to all the show notes anyway, so anyone that comes in can read the transcript, they’ll be able to click through and check everything out. And may their journey begin there if it hasn’t already, which is fantastic.
So, James, we really appreciate you coming on the show today. That was mindblowing. That was awesome. And, yeah, I have no doubt everyone who listens to this is gonna get very inspired very quickly.
Stuart Cooke: Absolutely. Yeah. There were some huge nuggets of inspiration in there as well. Take-home things. I just love that you can dial in for an hour, listen to a podcast wherever you are, and just empower yourself with this knowledge. Just do it. Start somewhere.
James Colquhoun: Keep up the great work, guy. Great chatting, Guy. Awesome, Stu.
Guy Lawrence: Thanks, James. Speak soon. Bye-bye mate.
Guy: With all the years I’ve been working in the health and wellness space, there’s been one thing that has stood out over time. Yes, I believe one of the corner stones of great health is the integrity of the your gut. Not the most glamorous answer I know, but one you seriously don’t want to overlook. Some estimates say that bacteria in our gut outnumber our own human cells 10:1 in our body!
Whether you want to lose weight, recover faster from exercise, increase energy, elevate mood etc, then gut health is worth delving into and applying these simple strategies below.
Welcome to the world of ‘microbiome’. Over to Lynda…
Lynda: What is the gut “microbiome” you ask? Put simply its the trillions of microscopic bacteria that live within your gastrointestinal tract.
Why is it so important to nourish and have a wide variety of gut microbiome? There are many reasons. I have touched on some of these below:
A healthy, diverse microbiome protects you from harmful bacteria, fungus and viruses.
90% of our the body’s serotonin is made in the gut. Serotonin is affected by the health of your microbiome and is responsible for a healthy mood, sense of calm, optimism, sleep and appetite.
Gut bacteria produce and respond to other chemicals that the brain uses which regulate sleep, stress and relaxation such as melatonin, dopamine, norepinephrine, acetylcholine and GABA.
They produce short chain fatty acids (SCFA’s) which promote weight loss, ward off inflammation, protect against colon cancer and are crucial for overall good intestinal health.
They improve the strength and health of your intestinal walls, prevent leaky gut and reduce inflammation by maintaining the tight junctions between the cells in the lining of these walls.
A balanced gut microbiome helps avoid unhealthy weight gain.
Helps to break down toxins and improve the absorption of nutrients from the food you eat.
Helps prevent or reduce nasty symptoms of autoimmune disorders such as rheumatoid arthritis, multiple sclerosis and lupus.
The following are my top 5 gut loving foods. Those that can be easily added to your daily diet…
Don’t be put off by the fancy word. Simply put, polyphenols are compounds found mostly in colourful fruits, vegetables, herbs, spices, nuts, seeds, red wine, green and black tea. Polyphenols ensure that the balance of your gut microbiome is maintained. They reduce inflammation and improve overall metabolism, especially of sugar (glucose) and fats (lipids). This enhances the quality of your health and prevents disease.
Polyphenols contain antibiotic properties and each polyphenol acts as its own prebiotic, promoting growth of healthy gut bacteria. When the cell of a bacteria breaks down it releases a toxin. Polyphenols communicate with your microbiome, reducing the growth of these toxin containing bacteria.
You can find polyphenols in the following foods and beverages:
Nuts and seeds: almonds, pecans, walnuts, hazelnuts, chestnuts, flaxseeds
Beverages: cocoa, green, black, white tea, red wine
Olive oil and olives
Prebiotics are generally the non digestible, plant fibers found in food. They are the foods that feed and nourish the friendly bacteria already present in your gut.
Inulin is the main prebiotic compound found in foods such as asparagus, onions, garlic, and artichokes. Other forms of prebiotics are fructo-oligosaccharides, galacto-oligosaccharides (GOS), xylo-oligosaccharides (XOS) and arabinogalactans.
Inulin and GOS have much positive research behind it and are shown to prevent bacterial imbalances in the gut, leaky gut, obesity and its complications.
Foods rich in prebiotic fiber are asparagus, leeks, onions, radishes, tomatoes, garlic, artichoke, carrots, kiwi fruit.
Resistant starch is a form of natural prebiotic that is digested by our good bacteria many hours after eating. As the name states this form of starch is resistant to digestion in the stomach and small intestine. It instead reaches the large intestine intact and goes on to feed our good bacteria. RS contain mostly unusable calories and create little or no insulin or blood glucose spikes.
Good RS sources are boiled potatoes and brown rice, that have been cooled down, cannellini beans, black beans that have been cooled down, green (unripe) bananas and plantains. I like to add 1 tsp of organic green banana flour (I use the brand Absolute Organic which is easy to find) to my smoothies or I recommend that people have 2 tbsp of an RS source for lunch or dinner to cultivate a healthy, well balanced microbiome.
3. Probiotic rich foods
Probiotics are the living bacteria that restore and renew our microbiome. They reduce inflammation in the intestines, improve the quality of the gut and reduce absorption of toxins.
Poor bacterial balance in your gut microbiome can lead to inflammation and can affect your body composition and metabolism in various ways. Any imbalance weakens your gut barrier and leads to an increase in inflammation. Weight control and blood sugar regulation is dependent on a good balance of gut microflora.
Fermented foods, such as sauerkraut, kimchee, fermented vegetables, yoghurt and kefir are natural probiotics. They contain their own living cultures of bacteria, which nourish the healthy bacteria in your microbiome.
4. Healthy fats
Your cell walls are made up of fat so in order to do their jobs they need healthy fats such as nuts, nut butters (almond, cashew, macadamia), seeds, seed butters, avocado, oily fish, flaxseeds and olive oil.
Having healthy cells ensures that you are the best version of your inherited genes because whatever enters your cells affects your DNA. Unhealthy fats such as vegetable oils feed the harmful bacteria, the microbes that ignite inflammation, encourage your body to store fat and produce toxins.
Omega 3s, particularly from oily fish reduce gut inflammation and repair the mucosal cells of the digestive system. Gut mucosal cells are damaged easily because they regenerate very quickly- within a 24 hour cycle. They need a constant flow of good nutrition to support their rapid turnover and prevent damage.
5. Apple cider vinegar
Your microbiome and stomach acid stimulate your small intestine to produce the enzymes needed to break down nutrients from the food you eat. If you have an unbalanced or unhealthy microbiome or low stomach acid this important signal is not given and digestion is compromised. You will absorb less fabulous nutrients from your food and if leaky gut is present, undigested food may pass through the intestinal wall causing inflammation.
A simple way to improve your stomach acid is to use Apple Cider Vinegar. I dilute 1 tbsp of this household favourite, in water before most meals and use it as my staple vinegar whenever vinegar is called for in a recipe. Salads, slow cooking, sauces.
In a Nutshell
There is overwhelming evidence to suggest that poor food choices such as too many processed carbohydrates and unhealthy fats cause disruption in your gut microbiome. So opt for fibrous foods rich in colour, packed full of the ammunition your gut flora needs to ensure you flourish.
A simple option if you are low on time or stuck for choices would be to replace a poor meal choice, like toast & cereal etc with a high fibre 180 Natural Protein Smoothie. Simply mix it with water, a little avocado for extra healthy fats and some low GI fruit like berries which are also rich in antioxidants.
Your gut has the power, it just needs the right environment and your help. Feed it well, save yourself a motza of money by avoiding illness and medications and use your hard earned cash on a holiday instead :)
If you want to delve into t your gut health further, you can start by having it assessed with these tests here.
Lynda is a fully qualified Naturopath and Nutritionist with over 13 years of experience in the health industry.
Lynda specialises in detoxification and weight loss. She has extensive experience in running healthy, effective and sustainable weight loss programs and has expertise in investigating and treating the underlying causes of weight gain and metabolic problems.
If you would like to book a consultation with Lynda, CLICK HERE
180 Nutrition: Natural whole foods are pure, unprocessed and rich in vital nutrients and continue to win converts around the globe. Their fans understand the benefits of Clean Eating versus the adverse effects of ingesting processed foods.
Among these healthy edibles, there are five that stand out. They are green leafy vegetables, avocado, coconut oil, nuts and seeds and olive oil. When you consider the nutrient powerhouse each provides, few others can come close. If you’re ready to do your body some favours, here’s how these stars of the food world can help.
Green Leafy Vegetables
Green is for go in the vegetable world, and green leafy vegetables are sure to go the distance in getting your motor running. In addition to preventing cancer, lowering cholesterol, boosting circulation and purifying the blood, they will also improve gall bladder, liver and kidney function. Sadly, if it weren’t for the occasional hamburger platter, many would fail to notice that leafy greens exist.
Who doesn’t love guacamole? If you’ve been avoiding avocado in fear of its fat content, don’t let those calories fool you. Avocado fat is one of the healthy fats, the monounsaturated kind that protects the heart by reducing bad cholesterol. High in protein, low in sugar, loaded with potassium and rich in vitamins K, B, C and E, avocado can fend off diabetes and cancer. It might even help you lose weight.
There once was once a time when many saw nothing but danger in coconut oil, believing that for anyone who dared to consume it, heart disease was just around the corner. In reality, experts now know that coconut oil can fight viral, bacterial and yeast infections, bolster thyroid function and even reduce cholesterol. Contrary to the earliest beliefs, coconut oil will fight heart disease, not cause it. Learn more here.
Nuts and Seeds
Here’s another winner in the healthy fats department. Despite what many believe, just one handful of nuts a day can help you lose weight by making you feel fuller longer. Nut-eaters also have a great head start when it comes to preventing diabetes. Edibility is probably their strongest selling point. Getting healthy never tasted so good.
A third on the list of healthy fats, no one doubts its heart-protective proclivities. Nevertheless, some may be surprised to learn that olive oil will also reduce inflammation, build strong bones, improve the digestion and fight breast cancer. Even the brain can benefit as olive oil prevents stroke, enhances cognitive function and protects against the ravages of Alzheimer’s disease.
The Problem With Processed Foods
Although hidden sugars, salts and chemical additives might appeal to your sense of taste, your body has a different opinion. In addition to providing no known benefit, these intrusive elements are staggeringly adept at causing all types of disease. Supercharged foods, on the other hand, will often prevent or cure them.
When Going Natural Saves the Day
For people who switch to pure, wholesome foods, success is quick in coming. You’ll know them immediately by their energetic health, bright eyes and youthful good looks. Many of these devotees are also aware that while all-natural, unprocessed foods are special in their own right, the superfoods will more than pay their way.
If there’s currently a difference between the foods that you do eat but shouldn’t and those that you should eat but don’t, a switch to Clean Eating can turn things around. Five superfoods wait in the wings for a chance to jumpstart your life, and once you’ve embraced them, you’ll only be asking, “Why did I wait so long?”
Have you ever wondered if food intolerances are actually preventing you from reaching your true health/fitness potential?
Learn how getting rid of the foods that disagree with you can shed the kilos, reclaim your youth, energy, sleep, exercise recovery and watch your body transform for the better!
This is the full interview with Naturopath Tania Flack. Tania Flack is a leading Naturopath and Nutritionist, with a special interest in hormonal, reproductive health and cancer support; she believes in an integrated approach to healthcare, including the use of evidence based natural medicine.
In this weeks episode:-
What’s the difference between food intolerances & allergies [002:20]
How you can become intolerant to food [006:20]
How we can get tested, & if we can’t what we should we do [007:15]
Why you may be intolerant to eggs [009:53]
Why food intolerances could be effecting your weight loss plans [018:40]
How it can be effecting your exercise recovery [021:10]
Did you enjoy the interview with Tania Flack? Do you have any stories to share? Would love to hear you thoughts in the Facebook comments section below… Guy
Food Intolerance’s: The transcript
Guy Lawrence: Hey this is Guy Lawrence with 180 Nutrition and welcome to Podcast #17. In today’s episode we welcome back naturopath Tania Flack and we are pretty much covering the topics of food intolerances and it’s a fascinating topic and these are the things that could be certainly holding you back from some of the results you want; whether it be weight loss, exercise recovery, even how it affects our mood and sleep. And I want you to know what things you need to eliminate from your diet. It can have a massive effect on your wellbeing altogether and, so, super-interesting shows. Lots, lots to learn from in this and, yeah, if you enjoy it, please share us on Facebook and if you’re listening to this through iTunes, a review in the review section would be awesome. Until the next time, enjoy. Cheers.
Guy Lawrence: This is Guy Lawrence. I’m joined with no other than Mr. Stuart Cooke, as always, and our lovely guest today is Tania Flack. Welcome back Tania. Thank you for having us.
Tania Flack: Oh, thank you. Thank you for having me.
Guy Lawrence: So, just in case anybody hasn’t seen our old episode on the DNA, could you give us a quick rundown on who you are and what you do?
Tania Flack: Sure, sure. I’m a naturopath and nutritionist and I practice in Sydney. I’ve got a special interest in hormone health, metabolic health and particularly DNA, which is the DNA testing and personalized health care programs, which is a new area for me and today I think we’re talking about food intolerances.
Guy Lawrence: We are, yes. So….
Stuart Cooke: That’s right.
Guy Lawrence: Yeah. We certainly been harassing you along the DNA and then we’ve moved over to food allergies and intolerances. So, and we thought the best place to start, because it’s something I was learning as well is: Can you tell us if there’s a difference between a food allergy, a food intolerance and food sensitivities?
Tania Flack: Yeah. There’s a very big difference between a proper food allergy and a food intolerance. With food allergies it’s, they’re really not as common as we think they are, although we see a lot more these days, the prevalence of a proper food allergy in children with an allergic; being allergic to things like peanuts and ground nuts, shellfish, it’s becoming more and more common. But ultimately it’s about 2.5 percent of the population will have a proper food allergy.
And intensive food intolerances, they’re much more common and people are less likely to realize that they’ve got a food intolerance, really, and this, the difference between the two is with a food allergy it’s a different part of the immune system and the reactions that they have are fairly immediate and they’re very severe inflammatory reactions based on histamine release and we see people with a sudden swelling, redness, swelling, hives; that type of thing and it can be quite life-threatening.
What we’ve seen in intolerances, it’s a slower reaction and people are less likely to pin down the symptoms they’re having to the food that they’ve eaten because it can happen over a longer period of time. So, if you ate something yesterday, you might be feeling unwell the day after, it can literally be that time delay.
Guy Lawrence: So, the testing that we did to Stuart, turned up eggs?
Tania Flack: Yes. Sorry Stu.
Stuart Cooke: I used to love eggs.
Guy Lawrence: So, that’s a food intolerance, right? Not a food allergy.
Tania Flack: No. That’s right. The testing that we do in Clinic; we’re lucky to have access to this testing, we can just do a blood sample from the end of the finger in Clinic and then we go through a certain process and mix that with different reagents, and that’s an IGG; food intolerance test. So, it’s very, very different to food allergy testing, which is something that would be done entirely separately to these.
Guy Lawrence: So, somebody listening to this and they might be suspicious that they have an intolerance to food, what would be the classic symptoms?
Tania Flack: The thing with the food intolerances is everybody is a little bit different and the symptoms can be quite broad. I mean, some people typically have IBS-type symptoms. That’s things like bloating, constipation, diarrhea, feeling unwell. Fatigue is a big part of food intolerance; skin problems, migraines, asthma, the list goes on. Everybody has their own particular manifestation of food intolerance.
But, ultimately it can lead to people feeling very unwell and because those symptoms are delayed, I think that’s just the way they are, they can’t quite work out why they’re feeling so poorly and flat and having these types of symptoms and it can really just be due to the foods that they’re eating.
Guy Lawrence: You mentioned before about nuts and shellfish. What would be the most common trigger foods be perhaps outside of those two that people might not aware that they are sensitive to?
Tania Flack: Yeah. Nuts, the ground nuts and the shellfish are two of the most common triggers for a proper allergic reaction, an allergy reaction. In terms of food intolerance, there’s any number of foods that people can react to, really, and we’re looking at the proteins in foods that people react to.
So, the tests that we do, test for 59 foods and it covers things like: eggs, fish, dairy, different fruits and vegetables people can be reacting to, so it’s a broader range of foods that people can react to with food intolerance.
Guy Lawrence: How do you become intolerant of food? Is it; can you do it by eating too much of the same thing?
Tania Flack: That’s a really good question. Generally there’s a leaky gut aspect in there somewhere and a dysbiosis which basically means an overgrowth or an imbalance of bacteria in the gut. And what that can cause is an opening of the gut membranes and as we eat these foods our bodies, more likely our immune system is more likely to react to those because we’re absorbing food that’s not broken down properly because our gut membranes are a little bit more open, if that makes sense.
Guy Lawrence: Right, yeah, cause I’m just looking here, we have a question on leaky gut and … So, essentially if you have a leaky gut, then the chance of food intolerance is going to greatly increase.
Tania Flack: Yes. Yeah.
Guy Lawrence: Okay. Okay, Regarding testing, there’s another one, cause obviously we went in with you and tested; is this something most Naturopaths would be able to test accurately? And if we can’t test, then what can we do?
Tania Flack: Most Naturopaths, we all have access to either pathology testing, which is involves you having blood test and then we have a wait for your results, but they’re very accurate. Or we can do a test that we do in Clinic, and that tests for 59 foods and we get results back from in 40 minutes and that’s very accurate as well. If that were to ….
Guy Lawrence: Yeah, yeah, yeah, yeah, yeah. And I guess, and if somebody has an access to be able to test….
Tania Flack: Yeah. If you’re not able to go in and see someone and have these things tested, you can do an elimination diet. An elimination diet is cutting out a majority of the foods that people are intolerant to and over a period of time having a good break from those foods and over a period of time reintroducing foods that you think might be your trigger foods and observing your symptoms over a few days and if you have no symptoms after you reintroduce that food, then you move on to the next food. So, look at, it’s quite a lengthily process and realistically it can take around six months of being very disciplined with your diet to do this. So, this is why we prefer to use the testing methods, because they can give people information on the spot. Now if they, like Stu, prove to be intolerant to certain foods, then we cut those foods out of the diet completely for three months and we make sure that we address any dysbiosis or leaky gut during that time, let the immune system settle right down, heal the gut and then we slowly and carefully reintroduce and retest those foods.
Guy Lawrence: So, you’re using Stuart as an example and he could end up eating eggs again, but just not at the moment.
Tania Flack: Yeah, not at the moment. I would imagine that …..
Guy Lawrence: I enjoy raising that every time.
Tania Flack: It’s not as strong reaction with Stu. We might need to give him a longer period of time before we attempt to re-introduce those.
But hopefully we can make a good impact and some people they’re best to just continue to avoid those foods. And this the beauty of being able to pinpoint exactly what it is, because then we can do that trial and error later on down the track when things settle down to see if you can tolerate them.
Stuart Cooke: Sure, and I guess for everybody at home who thinks, “Oh boy, he can’t eat eggs.” I never used to have a problem with eggs until they because much more of a staple of my daily diet and I was consuming a minimum of three eggs a day and they were organic and they were free-range so they were pretty much as good as I can get. But then I just found out that I was, yeah, my sleep was declining, I was bloating, my skin was starting to break out and then, yeah, I got the really dark blue dot on the eggs, of which we’ll overlay this graphic as well, so at least we could see what we were talking about. So, yeah I guess it is too much of a good thing.
Tania Flack: Yeah, look at, it’s a bit devastating, really. I was very sad to see that I cannot cook eggs for you, because to me they’re the perfect protein. However, it could have been that you had other food intolerances, which we’re fairly sure of, and then you had this potential for a dysbiosis or a little bit of leaky gut in there because we hadn’t done that before with you. So, you got this going on in the background and then all of a sudden you increased your intake of eggs and now they’re a constant for you. So, I’m assuming over time that this intolerance is just developed for you.
Guy Lawrence: Yeah and I guess the one thing I have found as well is, you know, once you sort of go on this journey and you want to eliminate sugar, and gluten, and grains and whatever that may be, you almost, I mean I’ve certainly found, especially in the beginning, I was eating the same bloody foods every day, because I was in this place where I was like, “Oh well, I don’t want to eat that ’cause I know that’s something to have with that.” So then obviously the foods increase. So when I went in for the gut test; not the gut test, the tolerance test, I was bracing myself expecting to be same as Stewie with the eggs, but fortunately I wasn’t, so I’m still eating them.
Stuart Cooke: Thank you, Guy.
Tania Flack: And I think this is a very important point. Some people that, you know, I see people in clinic and they have got a big history of significant health issues and really significant digestive issues and they’ve been put on an eliminating diet or they’ve been put on a very restricted diet and to the point of where they ultimately, they don’t know what to eat. It can be can be overwhelming because they’re on a very limited diet and some people actually end up with nutritional deficiencies because it’s not being pinpointed within the specific foods that they are intolerant to.
So, it’s the beauty of knowing exactly, because otherwise people on long-term elimination diets, they can ultimately end with nutritional deficiencies, because they’ve cut out huge range of foods from their diet that they are not actually reacting to and so this is why I always prefer to have that information in front of me, so then you can really work with people, so they get a broad range of foods, there’s always a broad range of foods, even if you’ve got multiple intolerances there’s lots of things we can choose from and it’s just educating people about how to eat well while they’re cutting those things out of their diet.
So, if for example, Stu, I know eggs have been such a big part of your diet, that you’ve managed to come up with all this fabulous creative breakfasts that are really different to what you were having, so yeah exactly and it’s not like your life is over because you can’t have eggs. You know it’s all a matter of having that background in nutrition that you can make those good choices. But some people they just aren’t certain, so they narrow it down to nothing and then this can cause problems in and of itself.
Stuart Cooke: Yeah.
Guy Lawrence: Yeah. Well, we’ve been doing featured blog posts of food diaries of certain different people. Like we did Angeline’s, she’s a sports model, what she eats. We’re just about to do Ruth, a CrossFit athlete. We need to do Stu; you know a day in the life of what Stu eats. Because it is absolutely with so much precision it blows me away.
Stuart Cooke: Absolutely. I’ve created a seven-day plan that alternates all the different food groups and mixes it up and I’ve looked at the healing foods, especially for gut and I’ve made sure that I’ve got “X” amount of these throughout the day and I’m lovin’ it. I’m embracing sardines too.
Tania Flack: I know. I think that’s fabulous. Sardines are wonderful. You know it just goes to show that you should never get to a point where there’s nothing you can eat.
Stuart Cooke: No.
Tania Flack: You just have to really open up your dietary choices a little bit more and in that way you’re actually getting really good variety, which is perfect.
Guy Lawrence: Yeah. I think so and I really, I love to look at food as information, you know. Some people say, “Well, food’s all calories,” and I look at as information and what information is it going to provide my body with. Will it store fat? Will it burn fat? Will it assist healing? Will it help me sleep? Mental focus. Energy. All of these different things and it’s not until you really look into what these food groups are comprised of that you think, “Wow, I can put all of these things in my daily diet,” and it makes a huge difference. I’ve up my grains and veg intake radically and oily fish and I feel much better for it.; so much better for it
Tania Flack: Yeah. It’s wonderful, isn’t it. So, the alkaline and anti-inflammatory diet that you have.
Stuart Cooke: Yeah. Absolutely. Yeah. I’ll pass it on to you Guy.
Guy Lawrence: I can’t wait to follow your food plan ….
Stuart Cooke: Yeah, that’s right. Mr. Omelet over there. I’ve got a question about moderation and we often hear the term “every thing in moderation.” Is this good advice for allergy and intolerances? Do we have to completely omit the particular trigger food or can we have just a little, every now and again?
Tania Flack: Well, in terms of allergies, yes. There is no choice. People with a proper allergic reaction they must avoid those foods. There’s no getting around that. That answers that. But, in terms of intolerance, the system that we use is when, for example, you’ve shown up to be intolerant to eggs, so you avoid those for three months and during that time yes, it’s important to avoid those as much as possible. Because we want to let your immune system settle down, we want to give your gut a chance to heal and everything to settle down and then we have a more controlled approach to a challenge period with those, after three to six months.
So, yeah, I think for those with really strong reactions that have shown up in your test, then yes it’s important to avoid those. However, if after that period of time, we’ve done all that work and we do that challenge period and things are a lot less or minimal, then I would say, we’ll have a period where you reintroduce that food, with a long break in between and just see how you go with that.
Guy Lawrence: Yeah, just testing.
Tania Flack: Absolutes shouldn’t mean that you can never eat another egg, but means it means that you have to respect it for the time being and let everything settle down and do that appropriate wait before you start get back into your own omelets.
Stuart Cooke: Yeah. I’m on the hunt for ostrich eggs, so I’ll see how it goes for me. I’ll make the mother of all omelets and I guess, on a serious note we probably should be mindful of other foods that do contain that trigger food. For instance, mayonnaise, dressings, things like that.
Tania Flack: Absolutely. You really have to watch out for all of those things though, particularly something like eggs, it’s used in so many pre-prepared foods, which we know you don’t have a lot of, and you know my policy is to eat fresh wherever you can. So, it you can chop it up and cook it from its natural state then at least you know what you’re eating. But, when you have a diet high in processed food there will be eggs in a lot of that.
Guy Lawrence: Okay. So, if you have a high intolerance to something like eggs, like Stu, and then you’re out and you’ve order a salad and it’s got a little bit of mayonnaise in it and you think, “ah that’ll be all right, it’s just a couple of teaspoons,” was that enough to really affect you?
Tania Flack: Well, I think it certainly has some kind of return of those symptoms that you had been having. Yeah. If it was anywhere in the next 3 months it would probably just reconfirm for you that, “yes, they’re not good for me right now.”
Guy Lawrence: Do food intolerances affect weight gain and/or weight loss? So, people that when they get to their fighting weight and need to drop a few pounds and it’s an intolerance of food that they’re eating and could that be prevented regardless of what they do?
Tania Flack: Yeah. Absolutely. Look, I think there’s quite a few aspects involved in that and I think with food intolerance you’ve got to understand that it’s an activation of the immune system and even though that’s a low-grade activation of the immune system, but it’s still there. So, in and of itself it is an inflammatory condition and I think that can really hamper metabolism. Often it’s related to dysbiosis and leaky gut and we know dysbiosis or an overgrowth bacteria in the gut interferes with insulin signaling and there’s some really fantastic evidence that’s coming out and has for the last couple of years that shows that this virus is directly linked to obesity and Type 2 diabetes, that type of thing. So I think, in terms of food intolerance, often they go hand-in-hand.
Guy Lawrence: Right. It always keeps coming back to the gut doesn’t it almost?
Tania Flack: Yeah. Absolutely. So much of it is about how it’s based around the gut. Because if you think about it, we’ve got this enormous long tube and around that digestive system is our immune system and they’re like standing on guard, like border patrol, waiting for things to get through that shouldn’t be there and dealing with those. And so it’s an amazing machine, the digestive system, but when we react with the digestive system because it’s such an important organ in the body it can have so many bigger effects across the system it affects.
Guy Lawrence: So, with food intolerances it also then affects sleep and mood.
Tania Flack: Yeah. Absolutely.
Guy Lawrence: It must affect mood because Stewie has lightened up lately, he’s just been great the last couple of weeks.
Stuart Cooke: I’ve lightened up because you’re leaving the country at the weekend. It had nothing to do with food.
Tania Flack: It definitely does affect mood. I mean; I think Stu can attest to these, because once you’ve removed a food that your intolerant to, your energy levels leaped, you feel fresher and brighter, you have a bit better mental clarity, you just feel a lot fresher, so I think that counts for a lot.
Guy Lawrence: Yeah, and another question, while we’re on this sort of area, is of course, exercise recovery and food intolerances. Will it hamper recovery and slow it up?
Tania Flack: Absolutely and again that all goes down to this activation of the immune system and low-grade inflammation. Low-grade inflammation hampers exercise recovery. It absolutely hampers exercise recovery, because your body’s, it’s dealing with this low-grade inflammation and it’s returning fluid, so you’re having a imbalance there. If you’ve got this perpetual irritation of the immune system through food intolerances, so by clearing that you’ll feel that your energy levels will improve and that exercise recovery will certainly improve.
Guy Lawrence: Yeah, right.
Stuart Cooke: A little bit of a kind of crazy question, but irrespective to allergies, are there any foods that you’d recommend that we absolutely do not eat?
Tania Flack: Well, all processed foods. I mean, in a perfect world, again it comes back to if you can chop it up from its natural state and cook it and eat it, then that’s the ideal for me. So, processed foods in general, if you can avoid them, because we just don’t know. We eat things in our processed foods that we would never willing choose to eat otherwise. But apart from processed foods, things that I think people should avoid in general; gluten, I think ultimately that’s a really; wheat can be really irritating grain. It’s a prime inflammatory gain. It doesn’t suit a lot of people. So, I would minimize it in the diet and I tell my patients, even if they’re in good health, to try and minimize that. I think our western diets are far too skewed towards that type of food in the diet and grains.
Guy Lawrence: Yeah. Strangely addictive, too, and you almost don’t realize that wheat, in all of its forms, has a hold over you until you eliminate it.
Tania Flack: There’s a theory around that foods that I read you can cause a little bit of an endorphin release as your body tries to deal with those, so you can start to become really reliant on that. Like, sometimes you can be attracted to the foods that suit you least.
Stuart Cooke: Okay. That’s interesting and I guess probably ….
Guy Lawrence: Like chocolate.
Stuart Cooke: Yeah.
Tania Flack: That’s entirely different.
Stuart Cooke: A shift, also perhaps to pasture-fed and raised animals as well. Because I guess if you try to eliminate grains and you’re eating a lot of grain-fed steak, then it’s going to come through that way as well, isn’t it? Or, if you try to eliminate corn and you’ve got corn-fed animals.
Tania Flack: Yeah and not to forget too and that’s a fairly unnatural food source for those animals. So, yeah. Absolutely.
Stuart Cooke: Yeah. It’s kind of we are what we eat. We’re also what our animals have eaten as well.
Tania Flack: Yeah. It’s all part of the food chain, isn’t it?
Stuart Cooke: It is. It will end up somewhere.
Guy Lawrence: So, what foods would you recommend that we eat to the help heal the gut during the phase of trying to rebuild ourselves?
Tania Flack: If you been trying to have a dysbiosis or leaky gut, along with food intolerances and generally it all goes hand in hand and we test for that in Clinic. Looking at foods that, you know, depending on the level of that, we try to aim for slow-cooked foods and foods in their most natural source so your body can utilize those nutrients as easily as possible. Foods that are high in zinc. We also use supplementation things like: Aloe Vera, glutamine, zinc, that type of thing. The healing and calming for the gut.
Stuart Cooke: Right. Okay and you spoke before about process or at least a time before you can reintroduce and that’s around the three-month mark.
Tania Flack: Yes. Yeah.
Stuart Cooke: Okay.
Guy Lawrence: There you go. So, yeah, I was just looking at the supplementation to assist, speed up the healing process, but I guess we kind of covered that a little bit which they kind of go in hand. A great topic and I threw it out on Facebook and I haven’t checked since. What are your thoughts on soy? Especially where weight, hormones and skin are involved.
Tania Flack: Well, you know it’s interesting, of the traditional use of soy, nutritionists saying a lot of the Asian cultures, is it would be included in small amounts in the diet and that diet would be really well balanced with other nutrients and it would be an appropriate source of fiber estrogen, so those. Lots of benefits of soy taken in a diet like that. So, as a whole, however, unfortunately in the west we tend to do this, we’ve taken that concept and completely blown it out of all proportion and the soy that we use these days, it’s genetically modified, which I’m absolutely against. I think we can’t know what’s going to happen with that in years to come, so to avoid all genetically modified foods is a really good thing too, it’s a good policy to adopt.
So, a lot of our soy is that type of soy and unfortunately people think that they’re adding soy to the diet, which is things like soy milk; now soy milk is a highly processed food, there is no way that you can make a soy bean taste like soy milk without putting it through the ringer in terms of chemical intervention. So, people think that soy is healthy for you and in that traditional Asian well balanced diet; it does have its benefits. However, the way we look at it in the West, and we take this food and we tamper with it to the point that it’s unrecognizable and then it’s genetically modified as well, and then we have a lot of it and its not balanced with all the other good foods in a diet, I think ultimately soy like that is a bad idea. And then because people might be drinking gallons and gallons of soy milk, then it can cause problems in terms of its affect on hormones. So, ultimately soy in that way, I absolutely think it’s best to avoid it.
Guy Lawrence: So, that’s what they also add, sweeteners to the soy milk as well just to make it taste ….
Tania Flack: This is right. This is right and then they also add thickeners and colors and that type of thing as well and some of the thickeners that they add, you both know my particular bug bearer is, carrageenan, as a thickener in these milk substitutes. You know ultimately that’s been linked to inflammatory bowel disease and even though it’s natural, it’s not something you’d want to be having a lot of either. So, I just think any of those foods that are highly processed, you just; there’re things in there that you wouldn’t choose yourself if you knew. So, I think those need to be avoided, if you can. And certainly I think foods like that can contribute to an unhealthy gut.
Stuart Cooke: Okay. Getting back to wheat and people trying to eliminate wheat and of course the big one is bread; are gluten-free products, bread for example; gluten-free bread, are they a healthily alternative?
Tania Flack: Well, generally speaking for most and often I have said to people we have to eliminate gluten from their diet and people just about burst into tears. They are, “what will I have for breakfast? If I can’t have my Weet-Bix or my toast, then I will starve to death.” So for people like that I guess a gluten-free bread is a softer alternative, however, ultimately they can be quite processed as well. So, I’m not saying don’t eat any bread ever, gluten-free bread is your better option. But ultimately, again, it’s a processed food, so in a perfect world we would eliminate a majority of the intake of that type of food. So, gluten-free is a better alternative, but ultimately . . .
Guy Lawrence: You could almost use it as a stepping stone to get off the bread all together, couldn’t you?
Tania Flack: That’s right and I think that once people realize that there is not over and they can have toast and Vegemite or whatever it is, then they start to get a little more creative and then they realize when they cut a lot of that out of their diet, they actually feel a little bit better and then it’s a slow journey for some people, but it’s really worthwhile.
Stuart Cook: Okay. Excellent.
Guy Lawrence: Good question.
Stuart Cook: Elimination of diary. Okay, so, lots of people are reactive. If we strip the dairy out of our diet, how worried would we be about lack of calcium, brittle bones and everything else that accompanies that?
Tania Flack: Yeah. That’s actually a question I get a lot in clinic and it’s a valid question and it’s interesting because we think that dairy is the only source of calcium and ultimately if somebody’s coming in, they’ve come to see a nutritionist or naturopath, and they’ve been shown to be intolerant to dairy, we would never say, “cut that out” and let them walk the door without information on how adequately address their calcium needs in their diet.
And you can get calcium from a lot of sources and you’ve got to remember that there’s a lot of cultures that they really don’t have dairy. So, they probably have a better bone density then we do. And the other thing to think about with that is that if we got a highly acidic diet, which is what a typical western diet is, then we have a greater requirement for minerals like calcium, because they alkalize everything and we have a very narrow window of pH that we can operate in.
So, in a typical western diet, we have a greater need for calcium because we’ve got all of these low-grade acidic type foods in the diet. So, if you alkalize the diet and if you have a really good quality sources, board sources, that give us our mineral such as calcium, then there shouldn’t be a problem if it’s managed well.
Guy Lawrence: What would be a couple of good alternatives if you couldn’t have dairy? What could bring in for instance?
Tania Flack: Things like nuts and seeds. I mean, Stu’s got the perfect, perfect calcium source there; it’s sardines with bones in it. You just can’t get a better calcium source, green leafy vegetables. We’d probably find if we did an analysis of Stu’s diet that his calcium sources are perfect, so, without having diary in it. So, there’s definitely ways that you can get around that.
Guy Lawrence: So like you said, you have to eliminate the stresses from the body as well and at the same time bring in the foods, outside of dairy, to do that.
Tania Flack: Yeah. Absolutely.
Guy Lawrence: Well, while we’ve got time we’ve got a couple of questions for you that we always ask everyone. If you could offer one single piece of advice for optimum health and wellness, what would it be?
Tania Flack: I’d have to say that the one thing that I think makes huge difference to everybody is just to eat fresh. Just handle foods as close to the natural state as you can. Cut them up and cook them and eat that. Try to stick with what your grandparents ate. Try to avoid processed foods and eat as close to the natural source as you can. I think that stands people in really good stead if they can continue doing that throughout their lives.
Guy Lawrence: Yeah.
Stuart Cooke: Fantastic.
Guy Lawrence: Which it seems hard at first, but it’s actually not that hard once you ….
Tania Flack: No, it takes just a little bit of change of mindset and I think it’s a slow process for some people, but ultimately your health is your most precious commodity. So, it takes a little bit of effort and if that effort is shopping for fresh food and chopping it up and cooking and eating that; if that’s the main effort that you’ve got to do, I think that’s a low price to pay for something so precious.
Stuart Cooke: That’s right. I think it’s just a little bit of a kind of shift in the way that you do things and if you need an extra five minutes to prepare breakfast, then just make that happen and the dividends will pay off for sure.
Guy Lawrence: Nicely put.
Tania Flack: Yeah and it’s also giving people the confidence to be able to do that. Just making good food choices and once people have got that, then they generally are on a good path.
Stuart Cooke: Excellent.
Guy Lawrence: And if people want to find out more about food intolerances, just contact you through the website, Tania?
Tania Flack: Absolutely. Contact me through the website. I’m happy to give people advice and as I’ve said, we’ve got that test available now; we can give good results within 40 minutes. So, we can give them a really clear plan within an hours’ appointment and that gives them somewhere to go and it can make big differences to how they feel.
Guy Lawrence: Fantastic and for anyone outside of Sydney, is there something that you can get done by mail? Post off? Or is it something you search ….
Tania Flack: We can do the blood test by post; so I can send them out a pathology request form just to have the blood test done by post.
Guy Lawrence: Okay.
Tania Flack: So they can take it into their local collection center and we can discuss the results on line. So, yes, everybody should be able to have access to it.
Guy Lawrence: Excellent. Fantastic.
Stuart Cooke: That was awesome.
Stuart Cooke: Excellent. Yeah, no look that’s great. Just super-interested to spread the word because once you realize what these little triggers are, that are kind of niggling at you sleep and your energy levels and your skin and gut health, you just feel so much better; so fantastic.
Tania Flack: And I’m also glad, I’ve got to thank you for bringing this issue up Stu, because I know that you’ve been wondering about that for a while and it’s great to get the word out there because it can make a big difference and it can just be something as simple as cutting out 1 or 2 foods and having a slight change in diet can make you feel so much better. Thank you for bringing it out.
Stuart Cooke: You’re welcome.
Guy Lawrence: That’s great.
Stuart Cooke: All right, thanks for your time and yeah, we’ll get this up on the blog as soon as we can.
Ever wondered if we can live without carbohydrates? It certainly gets a lot of stick in the press…
In this episode of The Health Sessions I catch up with Shane Richards of Holistic Foundations who chats to us about life without carbs. Shane runs a thriving community/gym with a fantastic approach around health & well-being. Shane is one of the most passionate guys I know and it is a pleasure to have him on the podcast.