Watch the full interview below or listen to the full episode on youriPhone HERE.
We chat to Sami Inkinen, a world class triathlete and tech entrepreneur. Whilst we don’t encourage anyone to eat 5000 calories of saturated fat a day, we feel it’s a very important message that Sami shares with us.
Sami and his wife Meredith recently did a phenomenal achievement, where they physically rowed from California to Hawaii. It took them 45 days straight rowing, up to 18 hours a day, and some days they didn’t even get any sleep.
Awesome achievement, but more importantly was the message behind it, as they did it without the use of any sugar and sports gels, pushing the message that you don’t need sugar to power the body daily, not even as a world-class athlete.
So they did it running on, yes, about 70 to 75 percent fat on each meal, and we were very keen to get him on the show and pick his brains about this, because there are so many things we can learn from it.
Full Interview with Sami Inkinen, World Class Ironman
In this episode we talk about:
How he ended up being involved in the documentary Cereal Killers Two – Run on Fat
Why he decided to embark on his toughest challenge yet, rowing to Hawaii from San Francisco
How they prepared for their meals. Sami was eating a whopping 8,000 calories a day!
The effects of eating 5000 calories of saturated fat a day whilst rowing
Guy Lawrence: Hey, this is Guy Lawrence with 180 Nutrition and welcome to another episode of the Health Sessions. Our special guest today is Sami Inkinen. Now, Sami has achieved some remarkable things in life, including he’s a world-class triathlete, he’s a tech entrepreneur, and him and his wife did a phenomenal achievement recently which is they basically physically rowed from California to Hawaii. Took them 45 days rowing up to 18 hours a day straight, and some days they didn’t even get any sleep.
Awesome achievement, but more importantly was the message behind it, because they did it without the use of sugar and gels and basically pushing the message that you don’t need sugar to power the body daily, not even as a world-class athlete like that.
So they did it running on, yes, about 70 to 75 percent fat on each meal, and we were very keen, obviously, to get him on the show and pick his brains about this, because there are so many things we can learn from it. He also shares many other things as well, which is fantastic, and it was an awesome podcast. I have no doubt you’ll get lots out of this today whether you’re an athlete or not. It was just brilliant.
Of course, if you are listening to this through iTunes, hit the subscribe button, leave a review, all very appreciated. A, it’s nice to know that you’re enjoying our podcasts, but B, it helps spread the word by simply subscribing or leaving a review more people can find us and more people can listen and more people can benefit from the message that we are putting out there to the world which we feel is very necessary.
And, of course, come back to our website, 180nutrition.com.au, where we’ve got a heap of resources including a free ebook which is a great place to start if you find all this information a little bit overwhelming. Anyway, enjoy the show. This one’s awesome. Cheers.
Guy Lawrence: Okay, hey, this is Guy Lawrence. I’m joined with Stuart Cooke, as always. Hi, Stu.
Stuart Cooke: Hello.
Guy Lawrence: And our awesome guest today is Sami Inkinen. Sami, welcome to the show.
Sami Inkinen: Thanks very much. Excited to be a part of your show.
Guy Lawrence: Oh, mate, that’s awesome. Me and Stu have been very excited today, because it’s certainly a topic I think we thrive on, especially when it comes to sports as well, and it’s clear that you’re a guy that doesn’t do things by half-measures, you know, and just to, I guess, for the people who are listening to sum it up in a short way, you’re a world-class athlete, you’re a tech entrepreneur, and you’ve just gone and done something with your wife recently which is a phenomenal achievement and which I’m looking forward to getting sucked in with everyone.
But just to kick start the conversation, mate, would you mind just sharing a little bit about your background? And even, you know, how you ended up in San Francisco in the first place, because you’re from Finland.
Sami Inkinen: Yeah, so I was born and raised and brainwashed in Finland. Grew up about 200 miles, so 300 kilometers, from Helsinki on a farm, a chicken farm, but I wasn’t really a farm boy, I was more into computers, so as soon as I got out of the farm, I studied physics at a university in Finland and got into software and computers early in my life. Started on company in Europe and then in 2003, which seems like a long time ago now, about 12 years ago, I came here to San Francisco Bay Area in the U.S. to attend Stanford Business School and, you know, I’ve been here ever since.
Guy Lawrence: Are you missing the cold weather? I’m assuming it can get quite cold in Finland as well, right?
Sami Inkinen: You know, there’s a reason why I stayed here.
Guy Lawrence: Go on, Stu. You look like you’re going to say something.
Stuart Cooke: Yeah, so we’ve been following a little bit of your background, Sami, as well, and realized that you did extremely well in the triathlete Ironman scene as well, but then made it to the big screen. I was just wondering how that happened? What happened there?
Sami Inkinen: Big screen as in…
Guy Lawrence: Cereal Killers 2.
Stuart Cooke: The movies.
Sami Inkinen: Well, first of all, I have, quite honestly, zero interest in promoting myself for the sake of promoting myself. However, given that I thought that I was kind of a poster boy for healthy living because of my crazy amount of endurance training and, what I thought, healthy living, regardless of that kind of lifestyle, I found out that I was pre-diabetic a couple of years ago, and I got ridiculously frustrated that, “How is this possible that it happens to me? And if it happens to me with that kind of lifestyle and a focus on exercise and, what I thought, healthy eating, what are the chances that an average person can avoid that sort of health issue?”
And the answer is, “Fat chance.” There’s no chance, so I wanted to do anything and everything I can to promote the message around healthy diet and healthy nutrition and, therefore, I was more than happy to lend my own crazy adventures and experiences for the benefit of others.
And I think that was the reason why I ended up teaming up or helping Donal O’Neill who has produced these two movies, Cereal Killers and Cereal Killers 2, so that was the background story. So I thought whatever I do and what I did with my wife, if it can help other people to avoid what was happening to me health wise, it would be worth the embarrassing exposure on the screen.
Guy Lawrence: Did it take you awhile? Was that the wakeup moment? Because I know you mentioned, like you said, you were going to be prediabetic and did you instantly look into increasing fats? Like, how did that message sink in to you, because there are so many people resistant to that message to this day and don’t even, won’t even consider it, you know? How did it work for you? Who did you discover to make you think differently about that?
Sami Inkinen: Well, first of all, I, obviously, it was almost like driving a car to a rock wall 100 kilometers an hour when I really thought it’s impossible that I would get sick or, more importantly, it would be impossible that someone like me would become diabetic or prediabetic with the kind of lifestyle that I was living, so it was really kind of a stopping moment for me.
And, of course, as a computer scientist, the first place that I went was online, so I started reading a lot and, unfortunately, spending time on, kind of, research databases like PubMed isn’t a very effective way of educating yourself because there’s so much science as well as bad science that you could spend the rest of your life reading research reports and still just be confused.
So I think the best sources for me were books and, you know, there’s a number of books, but I think one of the better overviews was the book written by Gary Taubes called Good Calories, Bad Calories.
Stuart Cooke: Yes.
Sami Inkinen: You know, it was just one of the information sources that I relied on and we talked with a number of physicians and scientists directly, but that was definitely one of the more transformational books for me.
Guy Lawrence: Yeah, it’s a very in-depth book, too, and certainly recommended to everyone, yeah. So, let’s, talking about the challenge, can you explain a little bit about the synopsis and what you and Meredith achieved? What you did?
Sami Inkinen: Yes.
Guy Lawrence: And, as well, who came up with it? You know? Why that challenge?
Sami Inkinen: Well, yeah, first of all, Meredith, my wife and I, we decided to row completely unsupported with no past rowing experience in a, kind of, special adult rowing boat from California to Hawaii across the Pacific Ocean about 2400, 2500 miles. Well we ended up rowing 2,750 completely unsupported this past summer, so we just finished a few months ago.
I’d love to blame my wife for the crazy idea, but I think I was the person who initially got inspired and got this idea and the initial inspiration came from the book called Unbroken, which actually it was just turned into a movie about six months ago, but in this book a second World War Air Force pilot was shot down above the Pacific Ocean and he floated across the Pacific Ocean in a life raft, and I just thought that experience was so amazing and I didn’t want to be in a life raft, but just to experience the wilderness of the Pacific Ocean, so that was kind of a seed in my mind, and I thought, “For once in my lifetime, I want to experience the craziness of the Pacific Ocean.”
So that was the initial inspiration, but then we wanted to turn this crazy expedition into something that would benefit others as well, so we wanted to combine it with this message of, “Sugar is dangerous and more likely than not the processed carbohydrates are dangerous to you as well,” and so we wanted to do this adventure, an expedition, with absolutely no sugar and practically no carbohydrate as well, and that’s what we did.
Guy Lawrence: It was amazing. Was it harder than you thought? Or was it what you expected, you know, or, like, especially if you’ve never done something like that before. I can’t…I struggle to envision being on a boat for 45 days like that.
Sami Inkinen: Yeah. So I grew up in Finland not far from lakes and we had a small summer cottage by a lake, but I have to say I know why oceans are called oceans and not lakes. It’s a completely different environment, and, as you mentioned, neither Meredith nor myself had any experience with oceans. We aren’t sailors. We’ve done nothing related to oceans and we weren’t rowers, either, so to answer your question, we really didn’t have any expectations, because we had never experienced this environment before and we went from zero to sixty miles an hour in many ways in six months.
So six months before the launch, we started to train rowing. We started to train about survival in ocean environments, so we did massive amounts of survival training, navigation training, seamanship, and all these things that you really don’t worry about when you don’t know about sailing boats or anything, getting radio, you know, license and certificates, and understand how you use radios and all these things, so it all happened in six months.
Quite frankly we, I think we had, we didn’t really expect much because we had no idea what this is going to be like, and this may sound really crazy, but we didn’t even spend a single night in our boat until the first night. We slept in the boat, but we kind of slept in a very, sort of, calm condition, so for better or worse, we had a lot of first time experiences once we got out there, which may not sound like the perfect way of preparing for something like this.
Stuart Cooke: Tell us about motivation. With all that prep work that you did for the other elements of the boat, I mean, what, direct, physically stay motivated for that length of time, how is this possible?
Sami Inkinen: Well, first of all, the motivation for this draw was really twofold. One was, we both think that pushing your physical and mental limits is just kind of a full human experience, so we like pushing ourselves beyond what you would expect to be normal, and we find that it’s a very rewarding way of living your life, and you learn all kinds of interesting things about yourself and human life.
And then the second thing is really this motivation to bring awareness, build awareness, around the danger of sugar and processed carbohydrates. Those were kind of driving forces for us. But once you’re out there, the good news is, there’s no turning back, so the only way to get out is to freaking keep rowing.
And we kept rowing up to 18 hours a day, so you can’t really turn back. You really simply can’t, because of the winds and everything, so the only way to get out of the boat is to row to Hawaii, which we thought might take two months.
But then on a more practical level, you really have to focus on the process at the very moment, and you know, this applies to other things is life, but you can’t let your mind get into, kind of, “What is it going to be when we finish? Or what is it going to be…?”
You may be able to think that when you go for a sixty-minute run or a three-hour bike ride, but when you’re there for two months rowing eighteen hours a day, you have to focus on the moment, otherwise, you’ll mentally fall apart and you’re on the ground in pieces, so you focus on the moment and then, you know, like eating an elephant. How do you eat an elephant? You eat it one bite at a time.
Guy Lawrence (simultaneously): One bite at a time.
Sami Inkinen: Yes, you really focus on these micro small milestones, whether that’s your two-hour shift, and you take a five-minute break, maybe it’s a little drinking or maybe it’s your lunch break or something like that, so those two things, like, focus on the moment and then, you know, you have this, sort of small bit-sized chunks that you focus on as opposed to, “Oh, in a month’s time we might finish.”
Stuart Cooke: That’s right.
Guy Lawrence: Well, that’s just getting done, isn’t it? Do you meditate outside or, as in outside the rowing, do you do meditation…?
Sami Inkinen: Yeah, I actually…yeah, I started mindfulness meditation practice about two years ago and so did my wife, so I do a couple of minutes every morning the moment I wake up, and frankly we had plenty of time to practice activity-based meditation on the boat. It was actually interesting and powerful to try that during the row, which really helps you to focus on the moment and the sensation and this kind of related to how can you stay focused? It’s obviously uncomfortable for the most part, you know?
Your ass is hurting, your hands are hurting, you’re tired, but there’s nothing more powerful than embracing that pain and discomfort, because once you, sort of, give in and embrace and recognize that feeling, nothing can break you, but as long as you keep, sort of, fighting and bitching to yourself, like, “Oh, my god, my ass is hurting. Oh, my god, I’m tired,” the feeling just sort of escalates in your brain, but the moment you’re like, “I’m hurting. I’m feeling it. It’s uncomfortable, but I’m in it and I’m embracing it,” it’s like, “All right, so what’s worse? It can’t get any worse. You’re in it.”
So, there are a lot of mental lessons that I think are applicable to…
Guy Lawrence: Day-to-day life. Yeah.
Sami Inkinen: Yeah. Day-to-day life at your office or your exercise, so, you know, relationship with people and all other things.
Guy Lawrence: Amazing. Yeah. Something else occurred to me as well, because they say traveling with your partner is the best way to test the relationship, you know, and being in a rowing boat would certainly test that, you know, for me, but obviously it went good, you know? It’s incredible. Yeah.
Sami Inkinen: Yeah, we’re still married, so… You can see I still have the ring, so all went well, but, no, absolutely, it’s a… Not only was it an amazing test, but also an amazing experience that we’ll share for the rest of our lives, and fortunately it turned out positively from a relationship perspective.
Guy Lawrence: Go on, Stu. Go on.
Stuart Cooke: Yeah, I was just wondering how you felt when you got off the boat, I mean, what were your feelings and how did you feel?
Sami Inkinen: Well, emotionally, I, and I think my wife as well, we cried a lot immediately after, so it was just, kind of, a big emotional moment to come out. Physically, so we had a doctor who did a quick checkup right after who actually has worked with a number of ocean rowers and her immediate comment was, “I can’t believe how healthy you guys look.” Like, nothing crazy, no crazy inflammation going on.
I had blood work done just a couple of days after the row and, like, we were incredibly healthy from the perspective of inflammation, hormonal markers, and other things, so other than, especially with myself losing a lot of, or having a lot of muscle atrophy in the muscles we didn’t use, which is completely natural, nothing to do with your diet, it’s just if you don’t use those muscles…Other than that, I was feeling incredibly well and within just a couple of days I felt like I was completely back, too.
It took several weeks to build the muscle mass back to some of the muscles that were really… because I didn’t really even stand, I didn’t do anything weight-bearing for two months, so other than that…
Guy Lawrence: So, just upper body, yeah…
Sami Inkinen: Yeah and, you know, rowing is, you do use your legs and low body, kind of like a squat movement, still, you don’t even stand or carry your body weight. There’s a lot of muscle and soft tissue that’s completely unused, and I lost a lot of that, so, like, walking was difficult coming off the boat.
Guy Lawrence: Just to touch back on the diet, because, you know, obviously you’ve changed your diet dramatically. Could you explain what your diet used to look like as a triathlete and what it looks like now, especially preparing and on the boat? The differences you made?
Sami Inkinen: Yeah. So, first of all, I did start changing my diet quite significantly before the row and I’ve raced as a triathlete following graphically similar diet I followed on the boat, but for almost twenty years I followed what I thought was a perfectly healthy diet and the diet that’s promoted by, you know, most governments, including the United States, including Finland, which, to me, was anything that was low-fat or no fat was healthy and, you know, I tried to eat fresh foods, but I ate a lot of packaged foods as well.
So my diet was extremely low fat. I tried to eat whole grains, obviously, not crap, and just a very low-fat diet. Low-fat, I thought it was good, and if it said no fat, it was great, so whether it was bread or skim milk or low-fat cheese or low-fat mayo, you name it, that’s what I was eating. And then, you know, the more I read about sports performance books, it was always, like, “Oh, you have to carb-load and that’s high-octane fuel,” you know, to put it simply, I was on an extremely high-carbohydrate diet, mostly whole grains, grains, vegetables, and all the meat that I was eating, it was super low-fat, so chicken, turkey, no skin, low-fat beef, that was my diet, and I followed that about twenty years.
I kept myself reasonably lean and my race weight low, but it required a ridiculous amount of willpower. We’ve seen what a lot of athletes are capable of doing, but 99 percent of the population just can’t do that and it’s not fun to apply 95 percent of your willpower 300 days a year to just always eat less than you would like to eat.
Guy Lawrence: Yeah. Yeah, and then moving to the boat, because we watched the documentary a few days ago and what was clear is you were meticulous about, you know, the amount of calories and the amount of fat you ate and the way you set your meals up. Would you mind explaining a little bit about that for us as well, because that was fascinating I thought.
Sami Inkinen: On the boat?
Guy Lawrence: Yeah, for the boat, yeah.
Sami Inkinen: Yeah. Well, first of all, obviously, when you’re in the middle of the Pacific Ocean there’s no eat stations like in a triathlon race, so there’s no convenience stores or grocery stores that you can stop by when you get hungry or realize that, holy crap, you don’t have enough protein or this or that, so we had to be careful, and even our diet, at least by traditional standards, was very extreme, we want it to also be very scientific about preparing, because we knew that if something goes wrong, whether it’s food-related or something else, we just can’t; there’s no way, no helicopter is going to drop us extra food or extra sodium or extra this or that, so that was one of the reasons we were very, like, everything was calculated, measured, weighed, and we knew then what we have on the boat is sufficient.
But what we ate at the high level, we only tried to pack and eat real whole foods, so in as natural form as possible. That was one. Two, it was extremely low-carbohydrate diet from a macronutrient perspective, so caloric-wise my carbohydrate calories were somewhere between five and ten, around maybe nine percent of calories was carbohydrates. Protein, I think, was about fifteen percent, up to fifteen percent, so it leaves 75 percent to 80 percent of calories from fat, so, you know, I ate probably 5000 calories of fat every day, of which most was saturated fat, so if you want to shock a cardiologist, that’s a pretty good line, “Yeah, I ate 5000 calories of saturated fat for two months, almost two months.”
Stuart Cooke: So, a typical meal for you on the boat would’ve been what?
Sami Inkinen: Yeah, so, and we packed pretty simple, not too much variety, so consequently I was practically eating the same stuff every day. So my breakfast was often salmon or tuna with craploads of olive oil and maybe some macadamia nuts.
My lunch was typically freeze-dried beef that was maybe like 70 percent fat calorically and 30 percent protein mixed with a little bit of freeze-dried vegetables and then I just mixed with water and it became like, you know, like a fresh food, and then I threw in, again, crazy amounts of olive oil into it and salt that had extra potassium and then some seasoning, maybe some olives, so it was kind of a… wasn’t very appetizing-looking necessarily, but I loved it, so that was the reason why I keep so much…
Guy Lawrence: And it was practical.
Sami Inkinen: Yeah, very practical, and we didn’t have to cook anything. We didn’t have to boil water. I didn’t boil water. I boiled water a single time just as an experiment in the first few days, but that was all. So that was kind of my lunch most days.
And then I wasn’t, because we ate very high fat, we were very fat-adapted, so we didn’t have to be eating every 45 minutes, every hour, so sometimes I’d have five, six, seven, hours between meals, but nuts were my favorite snacks. Nuts, coconut butter, and then different nut butters, so macadamia… I had plenty of macadamia nuts, almonds… so that was kind of a typical meal kind of setup.
Guy Lawrence: Were you, do you know if you were in ketosis the whole time or coming in and out? Did you have a doctor on that at all or…?
Sami Inkinen: Yeah. I did measure my ketones along the way. With hindsight, I overate a little bit protein to be in optimal ketosis, so that’s my understanding, that I ate a little bit too much protein, which flipped me out of a perfect zone, but I was definitely on ketosis. I don’t know deep I was, because I didn’t measure that frequently and my personal experience is that if you measure your ketones right after workout, I notice that my ketones actually go down right after the workout, so you give it a couple of hours after that and then they kind of come to the equilibrium of whatever they are and, you know, I was, usually when I measured it was right after my rowing, so…
Guy Lawrence: Do you still eat this way, in terms of the proportions, fat and carbs, or do you…?
Sami Inkinen: Yes.
Guy Lawrence: Every day, training or not?
Sami Inkinen: Yes.
Guy Lawrence: Yeah, okay.
Sami Inkinen: The only difference is I have way more fresh food, so, and the fresh food is mainly green leafy vegetables, which weren’t available and I really missed those, so I eat a lot of those, but in terms of the macronutrient composition, I’m, let’s see, yeah, probably five percent carbohydrates, maybe ten, fifteen percent protein, and the rest is fat.
Guy Lawrence: There you go.
Stuart Cooke: Wow. And do you think that this way of eating is beneficial for everyone?
Sami Inkinen: Well, first of all, people look for shortcuts and for simple sound bites like…
Stuart Cooke: Yeah.
Sami Inkinen: One size does not fit all, so my recommendation when people come to me is, unless I have time to spend, like, two, three hours with someone to talk about XXtheir ???XX [0:26:21] is buy real, whole foods and cook at home. You’re probably better off not buying grains and, yeah, lots of carbohydrates, so that’s my advice to everyone, and if you buy real, whole foods and cook at home, you can’t go wrong, and if you limit carbohydrates, you’re probably better off. Beyond that, it’s kind of an individual situation and it depends on what your health standard is. If you are completely healthy now, you exercise a lot, you’re very carbohydrate-tolerant, insulin sensitive, you may be able to lead a happily healthy life with reasonable amount of stuff that might kill someone else.
So, I don’t, like, one size fits all in this kind of a one sound bite, it just, that’s for people looking for shortcuts and simple answers. There’s no simple answers other than eat real whole foods and cook at home and everything else after that you have to be quite nuanced…
Guy Lawrence: Yeah. A lot of self-experimentation.
Stuart Cooke: I’m guessing then if you retired from sports tomorrow, you would continue to eat this way.
Sami Inkinen: Oh, absolutely, yeah. The way I eat, well, first of all, I think a healthy foundation in your body is an absolutely foundation for sports performance. So, you can’t start from the performance angle first and say, “Hey, why don’t I eat something that makes me somehow, like, really good at sports.” Well, that’s somehow that makes you really good at sports is something that optimizes your general health, because then you recover best, you can train hardest, so I don’t really see those as mutually exclusive, sports performance and health.
Then race time eating or race time nutrition might be different, because you may not be able to, you know, take a plate and take a frying pan and start preparing meals if you’re in the middle of a race, so a race is a different situation but in terms of health and sports performance, it’s tough for me to make the case that they would be mutually exclusive so the answer is, “Yes.”
I want to be as healthy as possible, because that makes me the best possible athlete as well.
Guy Lawrence: Yeah, because that’s a focus you don’t see a lot, but athletes do, like, you know, the health sort of becomes a far distant second and that’s all about how can I perform better and achieve more and consequently health would suffer. Like, even with yourself, the change the diet now, have you noticed differences with injuries and things and just with the body itself? Can you put more demands on it the way you’re doing it?
Sami Inkinen: Yeah. Well, this is kind of an n equals one experiment so this is just a personal. It’s anecdotal and those who want to rip apart everyone’s opinions and comments will certainly rip apart my comment, but the thing that I don’t have, which is a good thing, one is, I have much less, knock on wood, but I feel like I don’t get sick at all now. So I used to have my sore throat and sinus and this and that all the time. That’s one.
Two, I don’t have, like, sort of inflammation nagging injuries. I used to have Achilles and shoulder and this and that, lower back and this and that, all the time. I don’t have those at all.
And then anecdotally, I feel that I recover much better, so those are the things that…It appears to me that have significantly improved when I got off the super high-carbohydrate, low fat diet, and then just overall feeling is like, you know, I’m not thinking about really food much at all. I’m not obsessed about always trying to eat ten percent less than I wanted, so I can focus on life rather than, “Oh, I need to be on this athlete diet which sucks all the time.”
Guy Lawrence: I know, we now a few, I mean, you know, a good endurance athlete as well, and they get ravenous, like, you know, they’d eat a loaf of banana bread in seconds, you know, and then they come out and it’s like, “Wow. That can’t be helpful.”
Stuart Cooke: So, we’ve touched a little bit on food, I’m interested to know your thoughts on sports drinks.
Sami Inkinen: Sports drinks?
Stuart Cooke: Sports drinks, yeah. So I guess, what did you drink while you were on the row and perhaps, historically, what did you used to drink when you were training as to what you might drink now?
Sami Inkinen: Yeah. So our sports drink of choice on the boat was water which was made out of ocean water with our desalinator, so we, you know, carrying the amount of water that you need for two months when you are sweating, rowing eighteen hours a day, obviously, which people used to do, the few crazy individuals who did this before, solar panels and desalinators, the rowing boats were gigantic because they had to carry all their water through the whole thing.
Guy Lawrence: All their water. Yeah.
Sami Inkinen: So, we were drinking ocean water, which was desalinated, no sodium, and we had zero electrolyte solutions whatsoever on the boat which probably could be surprising to people. So our sports electrolyte solution of choice was table salt.
Guy Lawrence: Plain old table salt.
Sami Inkinen: Yeah. We had table salt that had, you know, added potassium, but you know, it’s a grocery store product that you buy. That was the only thing that we had. We also had a magnesium tablets, but the only reason we had that was because all the beef that, and the meat, that we ate was dehydrated and it was treated in a way that it had lower amounts of magnesium that you would otherwise find, so we had that just in case that we wouldn’t have muscle cramps, but that’s all.
And, like I said, we had no aid station, we had no sports stores, so we were absolutely confident that the real whole foods based diet, regardless of our eighteen hours of exercise a day, is completely efficient, so I guess long story short to answer your question, we were able to exercise eighteen hours a day with zero sports drinks and eighteen hours a day, I burn about the same amount of calories as running two marathons each day for 45 days non-stop.
Guy Lawrence: That’s amazing, man.
Sami Inkinen: That doesn’t make it science, but it’s not a very good headline for a sports drink marketer.
Guy Lawrence: Do you ever get people just going, “Oh, that’s rubbish, “or disbelief or…what’s the reaction being… for you achieving this in the sports fraternity especially, you know? Like, because it’s so against everything we’ve told.
Sami Inkinen: I don’t know. I don’t really care. I mean, I let others judge and form their opinions and, if somebody doesn’t believe in what we did or that might be the right way to eat or drink or hydrate yourself then that’s their choice. Yeah, but your question of what do I have now, so if I go to a four or five-hour bike ride, I just have water in my bottle, but I usually try to make sure that I have, like, lots of salt before. I might throw in some table salt into my water bottles in my bike, and then, once I finish, I have extra salt to swallow.
So you certainly need the sodium, but I’m just conscious of that if I do something that is more than two hours and it’s hot and I know that I’m going to be sweating, yeah, I kind of buffer a little bit, but I don’t run out of sodium.
Guy Lawrence: Amazing. And just one question that I really wanted to touch on while we’ve got you on the show, Sami, is just for the listeners out there regarding your training, could you share with us now even when you’re leading up to an event or something what a typical training day and a typical training week would look like? The amount of volume you would do in that?
Sami Inkinen: Yeah. Well, it obviously depends on what I’m preparing for, but looking at the last five, even ten years of my training log, it’s… overall volume is the same, the content just changes, but weekdays, I usually work out between 50 and 90 minutes per day. You know, maybe an average of an hour a day, and then the weekend, either for training or social reasons, I do a longer, usually it’s a bike ride that’s anywhere between three and five hours, more often three to four hours, so if you do the math, I mean the second day might be another one or two-hour bike ride or run or something, but you know I end up training about ten hours a week, week in, week out, and you know, I love exercising so that’s one of the reasons.
It’s my way of, like, clearing my mind, and if I’m training for an event it’s much more focused, so there’s more high-intensity and that’s sort of thing, but the hours I’d say… eight to eleven hours a week. It’s difficult to find a week that’s out of those parameters for less than eleven hours, and then you know, I might sometimes more strength-training, sometimes less, but that’s kind of the setup.
So when I say one-hour day, so it could be a recovery workout where I go and ride about a bike for 50 minutes. Super easy, so that’s almost like doing nothing for me, but it counts as a one-hour workout, so another one-hour workout might be ten times one-minute all out, warm out, cool down, so once again it’s one hour, so it’s again, it’s an hour, but you know, it really depends on what I do there, but I’m so used to exercise that I kind of end up spending the one hour every morning just to get out there and do something and, yeah, but what you do within an hour makes a huge difference.
Guy Lawrence: Oh, yeah.
Stuart Cooke: It does, it does. One question as well, Sami, that we ask everybody, and I know we’ve got thousands of people that would love to know, a typical daily diet for you. What have you eaten today?
Sami Inkinen: What have I had today? Probably the most dangerous, no question about, answer, because everyone always asks, “So what do you eat exactly?” I always try to avoid going into details, because then people either want to copy, they’ll want to rip it apart, so I’ve always tried to avoid, like, posting somewhere, like, “Here’s exactly what I eat.” Not because there’s anything scandalous or anything, but, again, people are looking for this, like…
Guy Lawrence: Magic fix?
Sami Inkinen: …sound bite, like one size fits all, but typically I eat, before workout, I probably have, like four or five hundred calories of fat and, practically speaking, that’s usually coconut butter or coconut oil in a tea or coffee or butter so that was the case this morning as well, so, I mean, I don’t count the calories, but just to give you a sense of, like…
Guy Lawrence: Guestimate, yeah.
Sami Inkinen: You know, a crapload of fat with a drink, and you know it’s pretty fast to digest and it doesn’t feel like it’s in your stomach if you go and work out, so that’s… Then right after workout, I usually have a little bit of a protein, so this could be three to five eggs, fried with top fat again, butter usually, in a pan, depending how busy I am. My lunch is usually a salad, so it looks like it’s lots of salad, but it’s lots of greens and then with a little bit of protein, so that could be a salmon or ground beef and then a lot of olive oil or butter or some sort of mayo.
Snacks oftentimes it’s some sort of meat or sausage or almonds or macadamia nuts and then dinner is even a, you know, a bowl that you would usually feed a horse from. That kind of size full of greens that I may sauté in a pan with a bunch of butter or just like put in, like, it’s gigantic and then again with some kind of protein. It could be shrimps or fish or grass with beef or more butter. I usually drink water, but I might have almond milk, just for the heck of it, maybe some frozen berries after that, like blueberries or something like that. Nothing too scientific.
Stuart Cooke: Sounds delicious.
Guy Lawrence: That’s awesome. Mate, we’ve got one more question that we always ask everyone on the podcast as well and it can be related to anything, but what’s the best piece of advice you’ve ever been given?
Sami Inkinen: That someone has given to me?
Guy Lawrence: Yeah.
Sami Inkinen: Oh… happy wife, happy life. It sounds like a cliché, but once you’ve been married for a few years you realize that it’s so true.
Stuart Cooke: Yeah.
Guy Lawrence: That’s a great answer.
Stuart Cooke: I hear where you’re coming from, Sami, with that one.
Guy Lawrence: Just to wrap it up, what does the future hold for Sami Inkinen? Any more challenges ahead or anything in the pipeline?
Sami Inkinen: Well I’m working very hard on my MacBook Air, just kind of on the technology side of things, but athletically I’m doing the eight-day mountain biking stage race in South Africa in March called Cape Epic, so it’s, you know, five to seven hours on the bike each day for eight days. So that’s coming up in less than two months, so two months’ time. Excited about that, so that’s my athletic in the horizon, so I’d better get myself on the bike.
Stuart Cooke: My word, I’ve been a mountain biker all my life, I would shudder at the thought of undertaking something like that, so I would… We’ll keep an eye on that one, for sure.
Guy Lawrence: Definitely! And for them listening to this, Sami, if they want to, you know, track your progress or follow you, do you have a website or a blog they can check out at all or a URL?
Sami Inkinen: Yeah, well maybe a couple of things, the row, if you’re interested in learning more about the row, we have a website called Fat Chance Row, fatchancerow.org, so you can go there and read a little bit about the background and we raised money for a non-profit and we are still doing that, so if you want to support, none of the money comes to us, it goes directly to the non-profit. So that’s one, and then, if you want to follow me on Twitter, one way to follow what I might be up to, is just my first name, last name on Twitter, so S, A, M, I, I,N, K, I, N, E, N, Sami Inkinen on Twitter, and you know I sometimes blog on my website, but it’s not too frequent so…
Guy Lawrence: No worries. We’ll put the appropriate links to that on the show anyway and help spread the word. Thanks, Sami, thanks so much for coming on the show. That was awesome and I have no doubt everyone is going to get a lot out of that today.
Stuart Cooke: I think so, very, very inspiring. Really appreciate the time, Sami.
Sami Inkinen: Yeah. My pleasure, so thanks so much, guys.
WATCH the full interview below or LISTEN to the full episode on your iPhone HERE.
Guy: Whether you are an elite athlete, weekend warrior or even a coach potato, there’s much wisdom to be had here when it comes to fuelling your body daily for optimum performance. With so much conflicting advice out there when it comes to nutrition, who better person to ask than someone who walks their talk. Elite CrossFit athlete, Ruth Anderson Horrell shares her insights around nutrition daily and also during competition time. No matter what your goals are, it’s certainly worth a few minutes of your time… Enjoy.
“Never say, ‘can’t’… The word just makes me cringe and it is such a negative thought to ever think that you can’t do something. You may not be able to yet, or whatever it is, but if you decide you can’t, it’s like you’re already there.”― Ruth Anderson Horrell, Elite Crossfit Athlete
Ruth Anderson Horrell is a New Zealand representative CrossFit Athlete. She has represented the Australasia region at the World Reebok CrossFit Games in 2011, 2012 and 2013! Ruth competes for NZ as an Olympic Weightlifter. In 2012 she competed at the Oceania and Trans Tasman Champs. Ruth is a successful co-owner and coach at CrossFit Wild South and works as a Locum small animal veterinarian when she has time :)Currently she is training towards being Australia’s best female CrossFit athlete. She trains in Los Angeles under the instruction of Dusty Hyland for parts of the year.
Ruth Anderson Horrell Full Interview:
In This Episode:
How she walks the fine-line between optimum training and overtraining
Her recovery strategies
Her own exercise routines
What CrossFit Regional Games looked like 8 years ago!
The advice she would give her 20 year old self when starting CrossFit
Guy:Hey this Guy Lawrence from 180 Nutrition, and welcome to today’s health session. You’ll have to forgive me, it’s nearly 40 degrees Celsius in this room; it is hot. That’s okay, lets push on with the intro. Today’s guest is Ruth Anderson Horrel. She is an incredible athlete, as far as I’m concerned. She’s a Crossfit athlete, if you’re not familiar with her, and she’s been to the Crossfit world games three times. I can assure you now, that is a hell of an achievement. She has a wealth of experience when it comes to exercise, nutrition, and recovery, and I think the one intention was today, whether you’re into Crossfit or not, we really wanted to tap into Ruth’s experience, and wisdom, and hopefully get a few gems across to pick up for everyone, ’cause I think there’s certainly a theme that’s coming across in the podcast, and the way people approach their diet, whether they’re at the elite end of athleticism, or not.
Whether you just move daily and just trying to drop a bit of weight, there’s always some fantastic lessons to be learned from some of the best people that we can get hold of, that’s for sure. The other thing I’d encourage to do as well, is actually follow Ruth on Instagram, and then you’ll start to see what I mean by what her athletic abilities are, and what she is capable of.
Now, I haven’t asked for a review for a while, but I will. We had a fantastic review on iTunes come in the other day. I always ask for them because they obviously help with the rankings, but other people read them as well, and it’ll encourage them to listen to the podcast, so if you’re getting great befits from listening to my podcast every week when we push them out, then it takes two minutes if you could leave a review. The one we had just the other day says, “my favorite podcast by far,” with 5 stars, that was very generous, by [chinlo 00:01:47]. “Thank you, Guy and Stu for hours of learning. My favorite thing to do is listen to your podcast while going for a nice, long walk. I’ve listened to most of them twice or more. I never tire of your fantastic hosting, A-grade guests, [00:02:00] and the wonderful insights your podcasts bring.” I thought that was absolutely wonderful, so thank you for that, and hence why I gave you a shout out.
We read them all. Tell us how you listen to our podcast. I’d be fascinated to hear because we’re in, I think over 50 countries now, getting downloaded anyway, which is really cool. All right. I’m going to stop blabbering. Let’s go over to Ruth Anderson Horrel. Enjoy.
Hi, this is Guy Lawrence. I’m joined with Stuart [Cooke 00:02:27]. Hi, Stu.
Guy:Good to see you. You’re looking well, mate.
Guy:Our lovely guest today is Ruth Anderson Horrel. Welcome, Ruth.
Guy:I just realized, did I pronounce your last name correct?
Ruth:Yeah, that’s good. Yeah.
Guy:Okay. I always get confused slightly on that. You’re not the first guest, either. I have no doubt they’ll be two parties listening in on this podcast today. That’s going to be one that’s going to know [inaudible 00:02:55] is, and who you are and Crossfit fanatics, and then I think a big portion of our listeners, as well. They will have heard of Crossfit, but are not going to have any idea. I think hopefully we can, between us all, please both parties today. That’s our intention, anyway, and tap into some of your experience over the years, which we’re excited about.
Just to start and get the ball rolling, as always on our podcasts, can you just mind sharing a little bit about what you do, including Crossfit and outside of Crossfit as well? I know there’s a lot more to you than just going to Crossfit every day and training your heart out, really, isn’t it?
Ruth:Yeah, yeah. Well, that’s a big part of it. It’s a pretty big goal for the last few years has been competing at the Crossfit games and doing well there. In the meantime, on the Crossfit journey, I ended up opening a Crossfit gym about 5 years ago also. That’s been steadily growing and keeping us busy. That’s been a whole new experience for me, just learning how to run [00:04:00] that business. I also run a website, ruthless.co.nz, where we sell Crossfit equipment and accessories and things. That’s normally a few hours of my day, as well. Then I’m a small animal veterinarian and I’ve been doing that for 2 days a week for the last … I’ve been fairly part time, actually with it, probably for the last 3-4 years, so that I can focus on my training. Yeah.
Guy:Many balls in the air.
Guy:Can you share with the listeners where you are, as well? It’s a part of the world that I really want to go to.
Ruth:Yeah, yeah. It would be a bit of a temperature drop for you guys. I’m in Invercargill, which is right on the south coast of the South Island in New Zealand. We were the southern-most affiliate. I haven’t actually done a check lately, but we’re pretty south as far as Crossfit gyms and population, generally, I guess.
Guy:Yeah, yeah, yeah. What’s the weather like there now. Is it all right? Not too cold?
Ruth:Well yeah, it’s our summer, but we’re sitting early 20s today. At most over the summer, we’ll hit 30 degrees probably only a few times. It’s not a huge variation.
Stu:Comfortable. That’s what I like, cool and comfortable, doesn’t keep you awake at nights like last night.
Ruth:No, definitely not. No, no. No trouble sleeping. The room’s always fairly cool.
Stu:Good. Good on you. For our audience that are not Crossfit savvy, and for anybody else who really doesn’t entirely understand what Crossfit is, I wondered if you could just explain? Give us your elevator pitch. What is Crossfit?
Ruth:As Greg Glassman always says, [00:06:00] “I’ll show you. Come and have a go.”
Guy:I’ve never been there, but you’ve explained it.
Ruth:It is a really tough question. It’s actually funny. We were sitting around at the Queenstown Crossfit Tour and there was a bunch of all these elite athletes at a table. The waiter came around and said, “So what is Crossfit?” Everyone looked at each other. It was like, “Who’s going to answer it?” You’ve got people that have literally based their life around it and still have trouble explaining well how it works.
It’s a strengthening conditioning program. It’s constantly varied, so people that train Crossfit style, every day they go into the gym, they’ll be able to try new things that there will be either a variation of movement, variation of weights, variation of complexity, and a variation of time that they’re going to work out. A huge range of energy systems get used because it scopes literally from workouts that can take seconds to workouts that can take probably around an hour or so. There’s a few that go a bit longer.
For me, it’s a sport. For most people, it’s a way of just maintaining health and fitness. For me, it’s become a sport and it creates a slightly different level, I guess, a different level of complexity in terms of movements and weights and everything else.
Ruth:It’s different. The movements are very much preparing people for everyday life. That’s probably the thing I love most about it. I’m training an older lady at the moment who’s preparing to walk one of the big, there’s [00:08:00] lots of beautiful walks in New Zealand, and she’s 65 and she’s preparing to walk a trek that’s about 60 kilometers with a pick. We know that we can get her ready for that.
Guy:What is the diversity of people that you train, then? I think with Crossfit, if you’re on the outside looking in, it’s very easy to say, “Oh, that’s an elitist thing,” because the guys are generally pro videos, the guys that are really good at it. You don’t see the other side of it.
Ruth:Yeah, for sure. In our gym, the oldest person is actually my dad and he’s about to turn 70, but there would be no reason we couldn’t have older people. That’s just as old as we currently go. In terms of the youngest, well, we’ve got Crossfit kids and teens at our gym, so those kids are learning body weight movements and things from age 6. There’s a pretty huge range there, and then of course you get that huge range in how much sport people have previously done and also just what they do in their everyday life. We have people that have relatively sedentary jobs and in our box we also have a lot of people that are laborers or mechanics, builders, gardeners, that do a lot of physical work. It’s important for them to either reverse some of those effects of some of the quite repetitive movements that they’re doing and address some of the mobility problems and things that may come from that, and also just so they can be stronger and reduce the chance of getting injured while they’re lifting heavy objects and things they do at work.
Guy:Yeah. I’d imagine you’ve seen quite a few transformations all the time, as well, with people coming in [00:10:00] and following the protocol all the way through and seeing how that impacts their lives.
Ruth:Yeah. It’s really cool when people that they haven’t done a lot of exercise before, they’re the most scared. They’re the most apprehensive at walking in the door, but in many ways, they’re the most exciting people to train because you’ve got a little bit of a blank canvas and you know you can really make a difference by coaching these people in movement and having a better way of life.
Guy:I’d just say anyone listening to this who hasn’t tried Crossfit, they should put it on their bucket list and at least walk into a box and try it once and see what all the fuss is about. I recommend you.
Ruth:Yeah, absolutely. I think …
Stu:I’m thinking about just common issues, Ruth, as well. If I’m new to Crossfit, I’m going in, what do you typically see from people that walk into your box, because we’ve experienced it ourselves, Guy and myself, and we were voracious when we started. We probably hit it a little bit too hard, personally. What are commonalities that you see with the newbies?
Ruth:Yeah, I guess that wanting to have the more advanced movements before having the basic elements.
Ruth:That’s cool. You’ve got to have a goal and a dream. I know when I first discovered Crossfit, there was much less on the internet about it than there is now, but I remember seeing videos of people doing … Girls were the biggest thing, not guys, of seeing women do things like muscle ups and lift weights over their heads and things like that. That was what inspired me to get started with it. I didn’t have a box to walk in the door of, but [00:12:00] that’s what inspired me to get started. You know that people need to have those dreams, but just not paying attention to the basic movements first before, “But can I get up and just hit it a go? I just want to jump in those rings and I just want to do this and that and swing around.” They’re just not quite grasping some of the complexity and the amount of elements that needs to be tied in.
That’s just the learning process. A lot of that is our job as coaches, to help people see, “Well, okay. Well, there’s some deficiencies here and here, and if we work on those parts, then we’re going to get this mastered.” Then I guess just not paying any attention to their own recovery or mobility. I’d probably put those 2 together. Just trying to get in the gym right when class starts and get straight into the workout and just not paying any attention to some of the things that they need to do to get their body well-prepped. We coach people into generally trying to come 15-20 minutes before class. We still run a warm-up, but we want people to work on their own specific things that they need to address.
I know for myself, I took way too long to start addressing my problems with my thoracic mobility, and basically because I just didn’t know any better and I didn’t have anyone to tell me any more than that. It ended up that I ended up having an injury when I was competing. I had slipped a disc at T-5, which is quite an unusual injury. That forced me to address it, but that’s neither something that you would want to happen to an athlete that’s coming into, for a strengthening conditioning program. They need to be aware of where those deficiencies are [00:14:00] and what they need to do to resolve them.
Stu:Great. One of the take homes for me, from being a Crossfitter for a couple of years, was just the importance of my mobility and flexibility. That’s something that I do every day as well now. Just the realization that we really do need to get moving and stretch these muscles and open up the joints … Every day from sitting at a desk, I go over and I’ll go into a squat and just sit there for 5 minutes, roll my shoulders and just get, open myself up and just try and get in a few positions that ordinarily, most people would just never even conceive of wanting to try. It makes me feel so much more alive and open. Great lessons in there.
Ruth:I think range of motion has a huge impact just on our quality of life and when you see older people that just haven’t been able to maintain activity, just how quickly range of motion gets lost, and then strength goes with it. Yeah, that’s definitely … I’m still learning about range of motion and how things can be improved, really.
Guy:How long have you been involved in Crossfit, just out of curiosity, Ruth?
Ruth:I think about 8-1/2 years.
Guy:Right, and you’ve been in Invercargill that whole time? What made me think, is because you opened a box there 5 years ago. What were you doing before the box came?
Ruth:Yeah, we just started out. My brother-in-law was living down here at the time and he had been living in Melbourne. Someone had just showed it to him. I’m not even sure if he’d done a workout with these people. Some people just showed him the Crossfit.com website and he came back. He was taking me through some personal training. We were just doing some strengthening so I could [00:16:00] compete at a triathlon that I wanted to do. Yeah, we just decided to start following some workouts on Crossfit.com and things got wild pretty quickly. Within 4 months, I went out to the first-ever regionals, which was in …
Ruth:Yeah. Yeah. Is that eight years?
Guy:It’d be a while back, because I had a friend that competed in it.
Guy:Long time ago.
Ruth:Yeah, I went out to CFX there and that was just when you could roll up to regionals.
Ruth:[crosstalk 00:16:57] since you had no idea what. We didn’t even really know what all the movements of Crossfit were at that stage. I was like, “Oh, okay. Clean and jerk. All right.” The judge is out back with each person, showing them all the movements that they’re going to need to do, a bit like a level 1.
Stu:That’s a radical change from any training that you would have been doing at the time, as a triathlete, as well, to then suddenly go into these wild and wacky Olympic lifts and technical movements. Wow. How did that work out?
Ruth:I did miss one of the workouts at the competition because I couldn’t do a ring dip, but I think I had captain pull ups by then, had no idea what a butterfly pull up was at that stage. We actually had a sand dune run, so I did really well on that and I think there was another workout I did quite well in. It was okay, but I know I did miss on 1 of the workouts, not being able to do a ring dip. I just couldn’t believe that there were girls there that could do ring dips. I was like, “Oh, my goodness.” The rings was totally, was not even something that I had, wasn’t a piece of equipment that we even had. We were playing. We didn’t even have a kettlebell, actually. We were swinging a dumbbell.
Ruth:We did okay, probably as you would expect, but it really was an inspiring moment for me to realize the level that some of the athletes were at and that in some ways, I could see that I could be there.
Guy:That’s amazing, because Crossfit’s come such a long way. Like, when you look at the caliber of athlete today that you compete against, if anyone seemed again to walk into a regional games, it’s well and gone in Australia. Go and check it out for an hour. It’s phenomenal, the standard of athlete today. How many were competing at the time back then? Was it …
Ruth:I’m going to say there might have been about 30-40 women, and probably the same for the men.
Ruth:Yeah, so I imagine it was just advertised on the Crossfit.com website. Just clicked the link and registered, and all the sudden, I flew to Sydney and had a go.
Ruth:I’ve been really fortunate, to be able to grow with the sport, I guess.
Guy:You have, yeah, fully. Absolutely. Move on to the next question, when you’ve talked, because we’re still on the topic of training, how do you, I’m always curious to ask athletes this, walk the fine line between optimum training and over-training?
Ruth:Yeah. I’ve definitely crossed the line before, so I know what that feels like. I’ve had to be aware of how to modify. I had quite a big hand surgery this time last year and I have had a few injuries along the way, so I’ve had to be aware of how to be patient with those and modify things as needed. I know my body. Generally, if I’m over-doing [00:20:00] it, I generally wake up very early in the morning. I never have too much trouble getting to sleep, but I have a little bit of trouble staying asleep. That’s normally the warning sign for me, if I’m not able to maintain my regular sleep pattern. There’s normally something amiss, because generally that won’t happen. As soon as something like that, if I become aware of that, then I’ll normally start throwing in some more rest days, beyond what my regular rest days are.
Ruth:I guess it’s a difficult thing. I feel like you probably need to cross the line to know exactly where it is, in some ways. You probably need to make a couple of errors to work it out.
Guy:Along the way, you learn from it. Yeah. You intuitively get in-tuned in. Maybe you should explain to everyone listening to this, as well, what a typical day of training might look like for you. We know coming into the season of Crossfit … You’ll be competing for the regionals, Auckland regionals this year, Ruth?
Guy:Yeah. Some of the listeners might not know, you picked up an injury last year leading into the, was it the open or the regionals itself?
Ruth:Yeah, yeah, we were about 3 weeks out from the start of the open and my tendon on my thumb snapped. It was a little bit of, “Maybe I just don’t have the surgery and have a floppy thumb,” and then I decided I needed to get it done. That was a tricky decision because I’d obviously worked my butt off to come back and give it to Carson and go back to the Crossfit games and have a good shot. I felt like everything was falling well into place, so it was one of those stumbling blocks.
Guy:[00:22:00] Yeah, but a year comes around quickly. Here it is again, right?
Ruth:Yeah, yeah. Sorry, what was your question again?
Guy:We were talking about the fine line of over-training and recovery.
Guy:Now we get into the season, just to give listeners an idea, what would your typical training day or week look like?
Ruth:At the moment, I’m generally doing 3 days on, 1 off. That varies a little bit throughout the year, but that’s currently what I’m sticking with. Today, for example, I’ve been in the gym and I’ve done a couple of hours of gymnastics training, working position, a very small amount of what I would consider conditioning, but for the most part, just working position and some of the movements that I find more challenging. I quite like to start my day with more technical elements like that, but I have a little bit of variation. Sometimes I will lift in the morning. Generally, I’ll try and get in at least an hour. It will depend on my coaching schedule, but at least an hour, possibly 2 before lunch and then in the afternoon, I will generally start an afternoon session with a good 90 minutes or so of lifting and then I’ll have a little break and then I’ll start having my conditioning.
[inaudible 00:23:25], so what people would commonly get if they go in for a class, and then I often end a session with some interval-style training. Yeah, that’s about it. It’s a bit broken up into little blocks, 60-90 minutes at a time, and give myself a bit of a break. The break might include getting in a personal training session with someone or getting some of my other business work done and then coming back to [00:24:00] training. I find it pretty hard to just hit a 3-hour block or something, of training. There has been times I’ve had to do it because of my schedule.
Guy:It’s a huge commitment, isn’t it?
Stu:3 days on, 1 day off, so that 1 day that is going to be really, really important for you to rest and recover. I’m interested in the strategies. Are there any? What does a Crossfit champ do on the recovery day to absolutely maximize that day for everything?
Ruth:I need to do a lot of mobility work, so I try and get in, it will be an hour, and I try and do more if I can. Some of that, for me, it needs to include a bit of activation-type work as well, just to get my shoulders moving as best as they can and glute activation and making sure my hips are as mobile as possible. For me, that’s been important. Number 1, I’ll be 32 this year. I guess in the life of Crossfit athletes, it’s creeping up there at the end of staying at world-level competition. It’s just something I just have to make sure I’m really on top of the mobility side.
I used to do a bit more of things like having a jog, like doing a long run in the bush and things like that. I don’t do that every … I consider that more of a workout now. I try and have my rest days as being a bit more rest days. It will depend on my state of mind, I guess, as to whether I want to throw in some skill work at the same time, as well. If there’s something that is just technically challenging and not going to be over-fatiguing, [00:26:00] I might do that, as well. If I just feel like I’ve been at the gym so much over those last few days and would prefer to have a break, then I won’t.
Guy:How many hours sleep do you get a night, Ruth, normally?
Ruth:My target’s 9.
Guy:There you are. Okay. Yeah. A good night’s sleep, right? I like it.
Ruth:Yeah, yeah. I probably hit 8 most of the time and try to get another 30 minutes in the afternoon. I love getting an afternoon nap. It just makes training in the afternoon go better and just feel so good. That’s my favorite thing, but just, life doesn’t always allow it.
Stu:That recovery day is wildly different to anything that I thought you were going to say. I imagined that you were going to say, “I’m going to sleep in, have a coffee, go down to the local video store, get my favorite movie, sit back on the lounge with my dog, and just veg out.” I didn’t expect to hear that …
Ruth:I wish. I wish, but no, I’ve got to run the businesses and do all those other things, so I probably have a bit more catch-up and try to get on top of the world as much as I can, emails and all that kind of stuff, have a real tidy-up so that it allows me more time on the training days.
Ruth:Yeah, yeah. I don’t … I’m not big on lying around too much. I like to get out of the house, mow my lawns, and I like to keep moving. Yeah. As you see, get in squat position and stuff while I’m weeding my garden.
Stu:I’ll write you a recovery program, Ruth, and see how that goes down for you: lots of movies and stuff like that. Guy touched on sleep there, as well, which obviously is critical for everybody, even more critical when you’re an elite athlete. Have you got any tips or tricks that have worked for you? Do you do anything in particular to get that solid sleep working for you?
Ruth:[00:28:00] Yeah. I don’t like bright light. I know I’ve stayed at some other people’s homes and I’ve found if their living rooms and things are really lit up, I find that quite buzzy. I just think they interfere.
Ruth:I try not to spend too much time watching TV or anything late at night. My room is really dark. I live right at the end of the street and there’s no street lights that affect my room. I’ve got proper blackout curtains and things. I typically don’t have any trouble. It’s cool, I should mention, but that’s just, that’s without air conditioning. It’s just the temperature is cool.
Stu:I could have done with that last night.
Ruth:It’s pretty good. I always take magnesium in the night time, and the amount will depend on if I’ve had a massive training day or have some with my dinner and some again just before I go to bed.
Stu:Any particular type of magnesium that works for you?
Ruth:I think it’s called diglycinate?
Ruth:Yeah. Is that right? It’s a powder drink that I make up. I find that fantastic.
Stu:Right. Got it.
Ruth:I just notice it, if I’ve missed it for a few days. I just feel like I’m missing it. It’s been a supplement I’ve taken for a long time.
Guy:I’m interested, as well. You’re going to be pretty switched on with the nutrition. I know we’re going to get into that topic a bit later, but in terms of recovery, have you ever deviated from the way you eat, and how did that go on and affected your recovery? Have there been any kind of correlations that you’ve seen at that end?
Ruth:Yeah. I’ve had things like I’ve trained, a workout’s taken way longer than I expected. [00:30:00] I’ve literally got 10 minutes and I need to run a class, so I’m having a shower and then starting class. I totally skip having any post-workout nutrition. I’ve generally been more sore for that the next day.
Ruth:I know that I need to get some carbohydrate and protein in after I train, and it does seem to be quite a difference if I haven’t got it in within 30 minutes of training. The next day’s always going to be tougher. Definitely just, life’s got in the way and I haven’t done things as I would have liked. I’ve known the difference for that.
Guy:Yeah, yeah, yeah. No, fantastic. Excellent. Now, do you have … I’m assuming you have coaches, as well, guiding you to the games. I’ve also noticed that you’ve gone to America for the last few times that you’ve competed prior to the games, as well.
Guy:Why do you go to America, first of all? Yeah, beforehand.
Ruth:In our town, there wasn’t Crossfit. My first introduction to some high-class, quality coaches was when I met Dusty Holland at the gymnastics [cert 00:31:19] at the [Schwartz 00:31:23] Gym in Melbourne, about 4 years ago, I think. Met him and we became really good friends and I traveled out to him. I think I’ve had 6 trips out now to the states to spend good blocks of time with him. They also gave me an opportunity to train with some amazing athletes like [Sam Bricks 00:31:48] and Lindsay [Vellanzuella 00:31:51], [Tina Lee Brixton 00:31:52], some really, really amazing athletes out there. Initially, my gymnastics was my largest weakness [00:32:00] in my range of movements, so it seems like the perfect match. Dusty’s continued to program for me for a number of years now. We don’t chat as much as we would like to at the moment because we’re both really busy people, but he definitely helps guide me to making sure I’m working on some of the new movements that are coming into the sport and just continuing to develop my virtuosity in the more basic elements, as well.
I’ve also had a weightlifting coach here in Invercargill for a number of years, which has been fantastic, Joe [Stinsy 00:32:43]. He’s actually one of the New Zealand coaches now, as well. We traveled to Papua New Guinea and competed at the Oceaneas last year, did there as well.
Guy:Yeah, because I was going to ask, it requires so much discipline, what you’re doing leading up into the open and competing, so do you have a coach at every training session with you, or is a lot of it self disciplined, that you’re just literally just turning up and training, because it’s hard to ask. Some people, it’s hard to do a bit of exercising in a day, just to motivate themselves, let alone at that end.
Ruth:Yeah, yeah. I have some days where it is totally no one else at the gym, so they’re probably the more challenging days. I find even just having someone else there, whoever it might be, is just useful. In recent months, I’ve actually been grabbing some of the guys and saying, “Hey, I’ve got to do these 6Ks or row sprints. Do you want to join me on it,” things like that and just fun.
Guy:Do you get any takers?
Ruth:Yeah, I do. Yeah. I choose things that I like, totally, and they will help. They’re like, “Yeah, yeah. Okay. Take you on at that.” I’ve also had a bit of [00:34:00] the athletes partnering up and taking me on at a workout. They’re doing it as a partner would, thing like that. We try and find ways, but for the most part, no, I don’t have a coach hanging with me in the gym each day. That definitely has its down sides, but some part of me likes being at the bottom of the earth and away from too much hype. Probably one of the harder things of training at Dog Town with Dusty was, cameras would be showing up every second day and different people wanting to take videos and pictures and just a lot more people, just a lot more going on.
In some ways, it gives me a little bit more focus. I do a lot of, what’s the word, visualizing, so even in my sessions this morning, which probably weren’t the type of things you would expect to see at a competition that were quite skill-based things, before the clock starts, I still am imagining I’m either on the games floor or I’m standing up there at regionals. I try and put myself in that mental space.
Stu:Do you use your visualization for stuff outside of Crossfit, as well, everyday life? I know that I always visualize the rock star car parking space when I’m out and about and I need to pull in somewhere, and 9 out of 10 times, I get it. It’s true.
Ruth:I have to think about that. I don’t know if I do as much.
Guy:You should try it. Stu recommends it. I do well at it because I’ve got a motorbike.
Ruth:I’m really good at parking anyway. No, I don’t know. I’ll have to think about that. I might subconsciously do it.
Stu:I reckon [00:36:00] that there’s merit in that stuff. I do, just all of that stuff. I’m just really into, “I’m thinking it, I’m seeing it, and I’m going to make it happen.
Guy:Yeah. It’s interesting what you said, Ruth. It made me think of a podcast I listen to with [Dorian Yates 00:36:18]. I don’t know if you’re familiar with Dorian Yates, but he was the bodybuilding world champion in the 90s. I think he won 7 titles and incredible. They used to call him The Shadow because he always used to stay out of the glitz and glamour of LA and the limelight. He had a little gym in Birmingham and nobody knew what he was up to. He said he used to use it to his advantage, so he would train, he would visualize going to all these great competitions where everyone else was seeing actually what they were doing and competing and judging themselves. He just stayed away from the whole thing and then would turn up when it was time for Mr. Universe and just blow them out of the water, you know?
Ruth:Sometimes, if you’re competing against another athlete and you’re actually, if you’re beating them by a lot, or say if you’re training with them and you’re beating them by a lot, you can think that you’re doing quite well and back off. Whereas if you’re visualizing someone that’s better than you or just beating you, then that’s, I see that as an advantage. I’m not going to lie. There’s definitely days when you’re all alone in the gym and you just think, “Gosh, this is a tough ask.”
Stu:It is tricky. I know that training on your own versus training with a crowd versus training with a crowd of elites, there is that impetus to absolutely excel and put on your best show. There are days when I go down and lift a few weights in the gym and I think, “Well, I’ve had enough. Nobody’s around. Nobody knows.”
Ruth:[00:38:00] I have probably ruined myself a little bit, training against some other athletes. I had a bit of a shoulder niggle, but I was still trying to do the workouts, because the other athletes were doing those, and they weren’t things I should have been doing, if I was just sticking to what was going to be good for me. I probably wouldn’t have done them. That’s probably one of the disadvantages, that you get a little bit hyped up in the moment and you want to do exactly what everyone else is doing, and that’s not always the right thing to do.
Stu:Yeah. Completely. Next time you’re in Sydney, you come train with me and I guarantee that won’t happen.
Ruth:I’d like to see that.
Stu:You’re wandering down the street in Invercargill and you bump into a 20-year-old version of yourself. Obviously, you’ve got 10 years of experience, all this wonderful knowledge that you’ve gleaned from everything that you’ve done. What advice would you give the 20-year-old version of yourself, if that person had just started Crossfit and wanted to be the best?
Ruth:This might just be the 20-year-old version of me, and not every other 20-year-old, but for me it would be spending more time mastering body weight movements with a fantastic coach that knows exactly how to do it, having a coach that was really well-versed in gymnastic movements. I think in gymnastics, there’s much more understanding, or in gymnastics coaching, there’s so much more understanding of the importance of getting correct range of motion. In my first year of Crossfit, I went down to the … We have a great gymnastics gym in this little [00:40:00] town. I went down there and this guy was … I wanted to do muscle ups and he was showing me how to walk across the parallel bars. I was just like, “Yeah, yeah, yeah. I can do that.” I would quickly do it to be like, “Yeah, I can do that. I want to do this,” and just not understanding just exactly the movements that my body needed to be doing to do those elements well and the importance of them.
Because I didn’t have those correct, one of the regionals I went to, it was 2010, I came back with a bad sprain in my shoulder, which was probably from doing muscle ups, which was probably from not moving correctly. For me, in the sport, it would definitely be mastering some of those elements and also playing. Do other sport, as well. I probably stopped doing other team sports and things by the time I was 20, I think, and I think playing some other sports is really good for you.
Stu:It’s solid advice, and it works for you, as well, Guy. I know that Guy has really embraced Zumba, and that’s 1 of those things. He’s quit good at table tennis, too.
Guy:Yeah, I mastered it. Mastered it.
Stu:Follow the advice, Guy. Follow the advice. We’re not getting any younger.
Guy:I actually had a profound question and then you’ve just taken this right out of my head.
Stu:My mum told me once that, if you forget it, it’s either it’s a lie, or it’s not worth asking.
Guy:It’s not worth it, yeah. Is Crossfit season on for you now, Ruth?
Ruth:Like, do I have an off-season?
Ruth:[00:42:00] I guess my off-season this year was 3 months in a cast, so yes. No, I do a little bit. My program’s a little bit period-ized, I guess. The conditioning goes right down. I do more strength-based and technical-based movement and then I bring it back up. That works quite well because it’s not nice to get out and run in the middle of winter here. It probably just gives me a little bit of a mental break from doing lots of high-intensity stuff. I have that little bit. I think probably after the Crossfit games this year, I would probably look to take 1-2 months off, but yeah. This last year was a bit of a … It was a little bit different.
Stu:All over the place.
Guy:Just out of curiosity, how long is it until the open starts? Is that far away?
Ruth:It starts February 28.
Guy:Okay. 4-5 weeks?
Stu:yeah, about 5 weeks away.
Stu:I’d really like to delve in a little bit now, Ruth, just on nutrition.
Stu:Again, a big part of who you are. Without it, I don’t think you’d be able to do half of what you do, if you’re not eating the right way. What right now does your typical daily diet look like?
Ruth:I describe my diet as paleo. I guess the things that would be different from what people would consider paleo is that I’m okay with a bit of rice and I use a bit of Greek yogurt or kefir. For the most part, there’s a lot of vegetables and a good amount [00:44:00] of, I’m a big fan of lamb. We have awesome lamb in this country and seafoods, so plenty of that. I also am pretty in charge of my macro nutrients. I actually had a really great mentor, Brad Stark, who’s at Stark Training, which is out in Orange County. I’ve been working with him for a couple of years and he has just made the world of difference to the way that my body performs. He’s helped me work out, just in brief, is that I prefer to have quite a lot of fats with some proteins for the first part of the day and then we really delve into more carbohydrates with the protein towards the end of the day. It’s a little bit more calculated than that, but that’s probably for the most part, how it works.
If I have too much carbohydrate in the morning, I tend to crash out. I don’t do very well with fruit at all, so I don’t tend to eat it. I have a little bit of berries in smoothies and that’s as far as my fruit intake goes. I’m just not a real big fruit eater. It just doesn’t do well for me. I would literally, if I hit some fruit and then an hour later did a workout, I would be, my head would be spinning and I would just have this real crashing thing going on. Yeah, we played around a bit with that.
Guy:Can I add to that?
Ruth:I love fresh vegetables.
Guy:Yeah. Just for our listeners, what carbs would you generally eat, and what carbs would you generally avoid?
Ruth:Yeah. My carbohydrate is mostly [00:46:00] rice or sweet potato.
Ruth:I have a little bit of white [inaudible 00:46:04] every now and then. I’m not too worried about that. I have worked out that gluten is horrible for me. I’ll occasionally have some gluten-free wraps and some other grain-based products that aren’t full of gluten. I’m okay with those, but I actually still, I never feel like it would get the same good muscle recovery that I get from having sweet potato post-workout. I’m okay with them for a treat, but I don’t treat them as great post-workout carb.
Guy:Yeah. Have you ever counted the amount of grams of carbohydrate you eat in a day, just out of curiosity, or not?
Ruth:It’s only about 180.
Guy:That’s a good number.
Stu:Yeah, that is a good number.
Guy:Yeah, no. I only ask because obviously, your workload is massive, right?
Guy:A lot of people would be eating twice that amount of carbohydrates with 1/10 the amount of work you’re doing on a manageable, on a daily basis.
Ruth:Yeah. I know I’ve had some different nutritionists and things have a look at what I’m eating, and say, “No, that’s wrong. You need more carbohydrate.” I’ve just been there. We’ve tried it. It just doesn’t work.
Stu:That’s right. You’re your best judge, I think, of that just by how you feel and perform, based upon your feeling.
Guy:I remember when we, we actually showed you, a post of yours, Ruth. I don’t know if you remember a couple of years back, a dietitian came in there and just said, “You shouldn’t be pushing this content out to people because it’s just so wrong.”
Guy:There’s a great thread of conversation going on there and [00:48:00] it’s like, the proof’s in the pudding. You walk and you talk.
Ruth:That’s interesting. Things that people say, or that, “you’re not getting enough fiber.” I’m eating 7 cups of vegetables a day. I’ve never had a problem and felt like I needed more fiber. Just unusual things that you just realize, it’s almost textbook stuff, and it’s like, what’s the point in having this textbook knowledge? You’ve got to actually have a go at … You eat the paleo diet and see if you don’t have enough fiber, because I just, I’ve never had anyone that I’ve coached in my gym get on the paleo diet and come back and say, “Man, no. My body just hated me because it was not enough fiber in my diet.”
Ruth:Just not something that happens.
Guy:Another question, because we did a talk the other week, a workshop in Wollongong, and the biggest hurdle we felt from talking to them is preparation. People love the idea of changing their diet, becoming more tuned-in, and being able to do it, but the reality is, more from what we see, is that people don’t prepare. Then they get caught up and they get all sorted and they don’t change their eating habits. Any tips? How do you do it?
Ruth:I’m a little bit of a, when I cook meat, I generally get the crockpot out. If I know I’m going to be home late, I’ll often have something already cooked in terms of the meat department, or I’ll cook a lot of bigger cuts of meat like roasts and things like that. There’s always some form of protein ready to go in the fridge.
Ruth:Then, I eat quite a lot of [00:50:00] salads like cabbage and kale and vegetables that don’t take very much to prepare. If I know I’m going to be, if I’m just crazy busy or grabbing something on the run, I’ll even buy just the pre-cut vegetables, the stuff that’s already sliced up and put in bags. I try not to do that. I try and just avoid plastic generally, but I think you’re better to do that than skipping the veggies all together. What else do I do?
Probably lunch is the time or mid-afternoon, where people fall down because they haven’t been prepared with lunch. I’m pretty fortunate because most of the time, I live a few blocks from the gym, so most of the days I come home and quickly prepare something. When I haven’t been enjoying that, I’ll either when I cook dinner, I will put enough aside for heat up leftovers the next day, or I will, as I’m preparing my breakfast, I will quickly prepare some lunch at the same time. I feel like, if you’ve got some kind of protein that works for you, whether it’s boiled eggs or whatever it might be, if it’s ready to go and you’ve always got a steady supply of just something ready in the fridge, then I think it just takes away your temptation. I don’t really get those temptations, but I’m just thinking about the athletes that I coach.
Stu:Yeah, it’s just easier, isn’t it?
Ruth:The temptation of … Yeah, it’s got to be easy. What you’re trying to do, you need to make it easier than going through the McDonald’s drive-through or whatever is your temptation.
Stu:Yes. Definitely. Does your nutrition change at all during competition, or is you just ramp it up even a bit more? Do you do anything any differently?
Ruth:[00:52:00] I do probably a bit more shakes then. If there’s a lot of workouts throughout the day, it’s hard for me to have as much vegetables as I would like, because I just can’t digest that quickly. I’ll just do more shakes.
Ruth:Yeah, that’s generally the main difference. Probably it works out, a bit more calories because there’s a few more post-workout meals.
Guy:We might be biased, but we love encouraging the shakes and things.
Guy:It’s true, though. It’s true.
Stu:From a supplemental perspective, then, what supplements do you use? What and why? Obviously, you’re putting your body through heavy load, day after day after day. What are your favorites?
Ruth:Fish oil’s been here for a long time. I always take some of that. The turmeric capsules, I’ve been on. I’ve been on for a shorter while, been on those, just to help with my healing of my wrist surgery. I have a few amino acids that I take, and that’s based on the supplement protocol that Stark Training has guided me …
Guy:That’s individualize for you?
Ruth:Yeah. yeah, so it’s things like glycine and tuarine, things that are quite good to calm me down after I’ve trained and try and bring everything back to normal as quickly as possible.
Guy:Interesting, yeah. Magnesium as well, you were saying earlier.
Ruth:Magnesium, yeah. That’s about it. I haven’t got a cabinet full of supplements. I’m pretty big on vegetables as the answer.
Stu:That’s [00:54:00] right. Real food. Yeah.
Ruth:[crosstalk 00:54:07] The vegan protein, at the moment.
Guy:Okay, yeah. It’s interesting. We have conversations with people and they may never have heard of 180 before, and they’re like, “Oh, I’m sorry. I don’t take supplements.” I’m like, “Well, you’re our perfect customer, then.”
Guy:We don’t look at it as a supplement at all.
Ruth:Yeah, it’s totally how I feel. I just consider it another form of real food.
Guy:Yeah, fantastic. That’s great advice. What foods do you go out of your way to avoid?
Ruth:Anything with gluten. Cheese is bad; it just work well with me at all. Generally, a little bit of dairy, I seem to cope with, but I definitely wouldn’t go and buy a milkshake or have a large amount. As I said, yogurt seems to be okay. When I’m getting a bit more savvy with things like … I used to be like, If I order the chicken salad, for example, you think you’re going to get chicken and salad, but then you get this big sticky, weird oily sauce that they put on it and it’s really sweet or whatever. I’m getting a bit more savvy with just asking whether there’s a dressing and if there is, either having it left to the side so I can decide whether it’s safe enough to eat. If it’s going to be an olive oil dressing, that’s probably okay with me. Probably the biggest thing is keeping it gluten free because I had some pretty wild reactions to … I went to a wedding and had a cake a few months back and just had a terrible reaction to that. Just becoming a [00:56:00] bit more aware of …
Stu:That’s it. That’s really the main thing, as well, just being aware of that kind of stuff just switches on a light bulb when you are out and about, like you said. If you’re going to order a salad, I would guess there’s going to be a dressing there. Who knows what’s in that dressing. It may suit some people. It may not, but just be aware of it. We chatted, too, with [Chad McKay 00:56:28] a while back and talking to him about nutrition and stuff like that. He told us that after the regionals were over and he’d done the best that he could do, he has this cheat meal. I think it was a whole pizza and a whole tub of ice cream, something like that. That’s just my off switch. I’m done, I’m dusted, smash this meal down and get on. Do you have anything like that? Do you go nuts to zone out of everything with a cheat meal, or are you just clean all year round?
Ruth:I get this question a lot, and I always feel like I’m a little bit boring. I’m not really big on big desserts and things. I know after the Crossfit games, I’ve done some big donuts and things. I probably did it more for the novelty of it than the pure enjoyment. It literally felt like I was just eating solid sugar. I just found it a bit too much. Do you know cassava crisps?
Ruth:yeah, I put those in my mouth and it’s like they dissolve on my tongue and then I have to have another one. They’re probably something that … If someone had some of those, I’m like, “Oh, no, don’t bring those near me,” because it’s literally like I have one and then just [00:58:00] immediately want to have another one. That’s probably the one food I can think of that I know is not good for me, but my body still wants to eat it.
Stu:It’s funny. It’s hardwired somewhere in there, isn’t it. I don’t get to New Zealand very often, but I used to live there. We lived there for 5 years and I stumbled upon … This was pre-my healthy days and pre-180, and stuff like that. I stumbled upon this chocolate chip cookie by a brand called Cookie Time, and they were huge. They’re huge. Every now and again, when I do end up in the country, I’ll head over to a New World and I just head for the Cookie Time aisle. [crosstalk 00:58:52] these things, and it’s like something is programming. Something is guiding me around. I’m on automatic pilot and I get this Cookie Time thing. I only need the one.
Guy:I need to get that shot in Instagram for everyone.
Stu:Cookie Time, it’s like the biggest chocolate chip cookie you could ever have.
Ruth:Yeah, they’re like this big.
Stu:Oh, they’re huge.
Ruth:At least. People are like, you buy them. You can get them heated and stuff, as well, so all the chocolate’s all gooey and things, as well.
Stu:Yeah, I had a friend who used to put them in the microwave for 10 seconds.
Ruth:Yeah, yeah. Now, to me, probably I know that having the gluten and the sugar and stuff, that within a very short time, I’m going to feel very unwell from having it, so I just don’t have the same urge for it. If you showed up to my gym and you had some gluten free, very similar paleo-style cookies, I’d probably be pretty tempted because I know that I wasn’t going to be …
Stu:Got it. We’ll work on something for our recipe section on [01:00:00] the website. I reckon we’ve got a good base there already. We’ll see what we can do for you.
Ruth:Okay, sounds good.
Guy:That’s going to be awesome. Now, Ruth, I see the time’s getting on. We have a couple of wrap-up questions. We’ve actually asked one, which is “What did you eat?” Yeah, we’ve asked that.
Guy:What’s the single best piece of advice you’ve ever been given?
Ruth:My dad always says to me, “Never say, ‘can’t.’” Whenever I have someone in my gym now that tells me that they can’t, it makes me cringe. The word just makes me cringe and it is such a negative thought to ever think that you can’t do something. You may not be able to yet, or whatever it is, but if you decide you can’t, it’s like …
Guy:You’re already there.
Ruth:You’re already there.
Stu:That’s right. You’ve already switched off. No, that’s good advice. Wise words.
Stu:That’s what we could say.
Guy:For anyone listening to this, if they want to get a bit more of Ruth Anderson Horrell, where is the best place to go?
Ruth:I’m pretty consistent on Instagram, ruthlessnz, and I have a Facebook page, Ruth Anderson Horrell. That’s pretty much it.
Guy:You’ve got a website, too?
Ruth:Yeah, they can pop onto the website, ruthless.co.nz.
Guy:Awesome. We’ll link to the show notes, anyway, when this goes out and that was awesome. I have no doubt everyone listening to this today, Ruth, thoroughly enjoyed that. Ruth, thanks for coming on and thanks for your time. I really appreciate it.
Watch the full interview below or listen to the full episode on your iPhone HERE.
Guy: No doubt about it, there’s lots of debate with fluoride on the internet. So who better a person to ask than holistic dentist who has over thirty five years in the industry.
The big question is; Should we us toothpaste with fluoride in it?
We felt this would make a fantastic topic for this weeks 2 minute gem. We also discuss fluoride at length in the full interview below.
Our fantastic guest this week is Dr Ron Ehrlich. He is one of Australia’s leading holistic health advocates, educators, and a holistic dentist. For over 30 years he has explored the many connections between oral health and general health, and the impact of stress on our health and wellbeing.
He is also co-host of a weekly podcast “The Good Doctors”, currently ranked amongst the top health podcasts in Australia. Together The Good Doctors explore health, wellness and disease from a nutritional and environmental perspective, looking at food from soil to plate and exploring the many connections between mind and body.
Full Interview: Unravelling the Fluoride, Dairy, Mercury & Teeth Connection
In This Episode:
Fluoride; should we avoid it?
Do mercury fillings effect our health?
The lessons learned from the legendary Weston.A.Price
Guy: Hey, this is Guy Lawrence of 180 Nutrition, and welcome to today’s health sessions. We have a fantastic episode for you in store today. Our guest is one of Australia’s leading holistic health advocates. He is an educator, a broadcaster, and a holistic dentist, and yes. We do tackle our topic today and get into that. He also has a fantastic podcast called The Good Doctors, and his name is Dr. Ron Ehrlich, and he has a wealth of information, and it was awesome to sit down with him for the last, I guess, 45, 50 minutes while he shares his wisdom with us.
We tackle some great topics we feel, fluoride being one of them, and this very debatable mercury fillings is another, dairy for strong bones, so we start delving into these things and what his conclusions have been after probably now, 35 years in the industry. I’m going to also talk about the legendary Weston A. Price who was a dentist back in the ’30s who uncovered some of phenomenal research as well. Awesome subjects, and yeah, you might look at the way you brush your teeth a little bit differently after this episode.
The other thing I wanted to mention is that we currently run two episodes a month generally now, and we interview a guest that we bring in, and [inaudible 00:01:17] discussed and then when we look into bringing in a third episode a month if we can fit it in. We really want to get this content out to you by just making sure we have the time, but what we’re looking at doing is a bit of a Q and A style kind of episodes where we want to answer the questions that we get coming in. If you have a question for us that you would like us to personally answer on the podcast, we will fit your question on there, and we can discuss it and topics at length, so it’d be great to get that feedback from you guys. Yeah, we’ll bring it into a third episode for a Q and A.
I really want to thank you guys for leaving the reviews as well. I’ll do ask often, but they’re fantastic. I thought I’d actually read one out. I’ve never done it before, but we do check every review that comes on. The latest one says, “Thought provoking,” by [inaudible 00:02:08]. I could read that slightly differently but I won’t. They say, “I don’t think there hasn’t been a single podcast where my jaw hasn’t hit the floor with some of the pills wisdom that have been shared. Keep them coming boys.” That is really appreciated honestly. That means a lot to us. Another review we had recently was, “Such informative podcast, five stars as well. I’ve started listening to Guy and Steve on walking and in the gym, so much more interesting than music. It feels like I’m learning while getting my daily exercise. Perfect.” Yeah. We are big advocates of doing two things at once. That’s for sure.
Look. I appreciate it. Keep those reviews coming. It’s like I said it helps our rankings and also, yeah. Keep an eye out as we bring in the third episode. Like I said, drop us an email at email@example.com and just mention the podcast, and we’ll take a look at tackling your questions or some. Let’s go over to Dr. Ron. Enjoy.
Hi. This is Guy Lawrence. I’m joined by Stuart Cooke as always. Hi, Stuart.
Guy: Our awesome guest today is Dr. Ron Ehrlich. Ron, welcome to the show.
Ron: Thanks guys. Lovely to be here.
Guy: I really appreciate having you on, mate. I seem to see your face popping up everywhere. There is a nutritional talk, a seminar on Facebook, social media, and even on podcasts. I thought it would be best for you to describe [inaudible 00:03:32] exactly what you do if you could share that with us first, because you seem to be man of many talents.
Ron: A man of many talents indeed but at the moment … What I really would describe myself is a health advocate. We’re an educator. I’m in the process of writing a book, so I’m soon I’m going to be to call myself an author, and I’m a dentist, a holistic dentist. There, a few different hats there.
Guy: It’s fantastic. Now, I remember seeing you talk quite a number of years ago. I think it was [inaudible 00:04:05]. I’ll jump in, and you walked on the stage and the first thing you said was you get asked all the time what the hell is a holistic dentist. Would you mind sharing out with us the [inaudible 00:04:17]?
Ron: Sure. Traditionally, dentists focus on the oral cavity. As a holistic dentist, what we focus on is the person attached to that oral cavity. That is a small point perhaps. It rolls off the tongue very easily but it’s a pretty important one because it then leads you into understanding what we’re looking at here is the gateway to the respiratory tract. If you think breathing is important which I think we’ll all agree it is, and sleeping well is important then this gateway is important as well. We’re also the gateway to the digestive tract, so chewing is an important first step in digestion. Getting this mechanism working well optimally is an important part of digestion. As well as that, there’s a huge amount of neurology in this area. Teeth is so sensitive that you could pick up 10 microns. A hair is 20 microns, so there’s a lot of sensitivity and neurology in this area. That’s going on and that leads us on to being involved with chronic headaches, and neck ache, jaw pain. It’s the site of the two most common infections known to man, woman, and child, tooth decay and gum disease, and almost every chronic disease is now seen as a reflection of chronic inflammation.
The big breakthrough was that people discovered that the mouth was connected to the rest of the body. No one knew that up until about 30 or 40 years ago, and that was a big, big breakthrough. Because of the decay, we implant a hell of a lot of material into people’s bodies, in fact, probably more than any other profession put together so all the other professions to put together. There’s a lot going on there and when you consider that this mouth is connected to a human being, with all those things going on, then that affects some of the decisions we make.
Stuart: Fantastic. You’ve touched upon a few topics there as well, Ron, that we want to want to delve into a little deeper down the track especially inflammation and chronic disease, things like that. We’ve got a few questions that we have to us for everybody, and they are largely hot topics in your area as well. First stop, fluoride. What’s your take on fluoride?
Ron: There’s no dentist present in this room, myself. The chance of me being stoned by someone is pretty low. It’s almost heresy for a dentist to discuss what are fluoridation in a negative sense. My take on it is this. Of the 140 or so elements there are in the world, 60 of them are required for the human body to function well, optimum. Stuff like calcium, magnesium, zinc … We could go on 60 of them. Fluoride is not one of them. Fluoride is not required for any normal biological, biochemical function, so if it’s not a required element, then it’s a medicine. If it’s a medicine, then it’s the only medicine that is put into the water supply without our individual permission. It doesn’t have regard to whether you’re a 2-month-old baby or you’re a 40-year-old building laborer who is 120 kilos or an 85-year-old woman who is 60 kilos or 50 kilos. There’s not a lot of nuance there in terms of exposure.
We’ve got a medication. There’s an ethical issue there about a medication added to the water supply which I have a serious concern about. Now going back to high school chemistry, fluoride belongs to the same family as the other halogens which are bromine, chlorine, iodine, and fluoride; therefore, halogens, right? We interviewed recently … We’ll talk about my podcast in a moment. I can’t resist getting it plugged in. Anyway, we interviewed a few months ago Professor [inaudible 00:08:23], who is talking about iodine deficiency and iodine is the biggest deficiency in the world. Two billion people in the world have iodine deficiency. Because it belongs to the same family as fluoride, chloride, iodine, fluoride, fluoride has the potential to compete with iodine for the thyroid, so it was used at the beginning of last century right up until the mid-century, mid 1900s as overactive thyroid.
When someone had an overactive thyroid, they gave them fluoride because they knew it would downscale the thyroid function. Here, if you … You guys may not take as many medical histories as I do, but as I get people coming through my surgery, many of your listeners may have been diagnosed with either underactive or overactive thyroid. It’s a huge problem in our society. I have some concerns about including something in the water supply that has the potential to affect thyroid function; that’s number one. In America interestingly enough which has been fluoridated since the 1940s or 1950s, since 1975, the incidence of thyroid cancer has gone up 160% since 1975. Is that to do with fluoride? No. I’m not saying that is. There are lots and lots of reasons why that might be the case, but that’s of concern to me.
Also Harvard University did the study … They did [mineral 00:09:53] analysis of about 30 different studies and there was some suggestion there that in fluoridated areas, IQ levels came down. There is some suggestion that it may affect bone in young men. This thing … Interestingly enough, of the 200 countries there are in the world, only about five of them, I think, it’s Australia, New Zealand, Canada, America and parts of England, they are the only ones that fluoridate. Are we saying that the rest of the world is just so ill-informed that they cannot make a sensible decision? I don’t think so. I think Scandinavia has a good history of looking at research and evidence, and there’s never been a randomized control study which is supposedly the GOLD standard about the effect of fluoride on tooth decay.
For example … I could show you a graph which showed really clearly that in those five countries, tooth decay has come down significantly over the last 30 or 40 years. You would look at it and you go, there it is. There’s proof that fluoride works, but if you go on to the UN side, the WHO side, World Health Authority, there is another graph which shows non-fluoridated countries, trending exactly the same way. What is this all about? A lot of reputation has been built on it. I know that’s true, but I have … In Europe, they do something called the … they have something called the precautionary principle. That is that if something has the potential to cause harm, why not best avoid it? I think that is definitely the better way to go because it’s a really good example of how we approach stuff in western medicine. You eat something that produces the plaque, and the plaque produces the acid, and then it makes a hole in your tooth. Therefore, let’s make the tooth harder. That’s what dentistry does, focusing just on here.
If you ask me, what is a holistic dentist, and I go, “Well, hang on.” This here is attached to the whole body. It’s got a thyroid, it’s got a brain, it’s got bones, it’s got nerves, and it’s got … We need to think about that and the precautionary principle is the one that I would endorse. To get rid of decay, it is far better to say if the hardest part of your body decays because of what you will imagine what’s going on with the rest of your body, why don’t we address what’s going on with the rest of your body and not only get rid of tooth decay, we might also get rid of a whole range of other chronic health conditions in the process.
Guy: You’ve triggered up so many questions already. I don’t know where to jump in.
Ron: In short, guys, I’m not in favor.
Stuart: Again, just to touch on this a little more, water supply aside as the ingredient in our everyday toothpaste, is that something that we should be weary of?
Ron: Now, there is some evidence to support a topical application of fluoride. We now practice use it very sparingly. I don’t personally use it in my toothpaste. I don’t personally apply it to every patient that comes through the door. If I see a tooth surface that is showing the early signs of tooth decay, just a bit of demineralization, then I will clean that surface and I might apply a fluoride varnish to that one surface and instruct my patient not to eat or drink for an hour. The rest of it is a great marketing ploy. I think there is some evidence to support topical application in a controlled way. I know you can make statistics look brilliant. You could say, “By using this toothpaste, we have reduced tooth decay by 30%.” That might be … Your chance of getting tooth decay was to have two surfaces of a tooth filled over five years, and by using this toothpaste, you’ve now got one third of the surface only required, so it’s playing with statistics.
Stuart: Totally. In a randomized study of two people, so [crosstalk 00:14:05].
Ron: I think there’s a place for very careful application of fluoride, but I don’t use it in toothpaste. We don’t use it as topical application in our practice, and we don’t … I personally don’t use it. We don’t recommend it for our patients.
Guy: Fantastic. That was what I was going to ask actually. To recap what you’ve commented on so far being a holistic dentist as well on fluoride and everything, the teeth … Would you be better off actually just changing your lifestyle and nutrition then as opposed to fixing the problem?
Ron: Absolutely. You guys and many of your listeners would be well aware of the work of Weston A. Price. He was a dentist. This is a really interesting story, but you probably haven’t interviewed Weston A. Price, but …
Guy: No. Please touch on it. Yeah, go for it.
Ron: Anyway, the point being, he in the 1920s and ’30s wanted to find out what caused tooth decay, so he went out and he visited traditional cultures around the world. He went to Malaysia, the Malaysian Peninsula, those specific islands, the New Hebrides, up in Scotland. He went to the Swiss isolated villages in the Swiss Alps. He went to Eskimos, he went North American Native Indians, the South American Native Indians. He visited all these different cultures, and what he found was something really unique. What he had was this amazing experiment could never be really repeated now. He had villages that were living on traditional foods and had done so for hundreds of years. What he observed in those villages were that none of them or very few of them had any tooth decay, whatsoever, but more importantly, they had enough room for all 32 of their teeth with some space even
behind the wisdom tooth.
They not only had enough room for their teeth, and we’ll talk about why that’s important in the moment, but they didn’t have any of the diseases of chronic degenerative disease.
They had no heart disease, no cancer, no rheumatoid arthritis, no diabetes, no obesity.
They were structurally, physically, very sound as well as being dentally healthy. What he then did was he talked … He went into the towns, and he looked at the same genetic group.
He really was doing in a way of controlled study, looking at the same genetic group and the one … The genetic group, the same tribe or family even that had moved into the city after 5 or 10 or very soon after a few years was displaying tooth decay, all of the degenerative diseases that are seen in modern civilization. From that, he wanted to determine what was it about traditional foods that was so unique and what was it about our western diet … Remember this was 1935, where people were only eating 12 kilos of sugar a year, now they’re eating … In Australia 45 kilos, in America 60 kilos to 70 kilos.
Put it in perspective here, he was looking at those people and they were healthy. He took food samples from there and he brought them back, and he analyzed them. He found there were three things they all had in common, the traditional diets. Now, they weren’t all Paleo. They weren’t all on Paleo. They were up in Eskimo land. In Alaska, they were on fish and blubber, and da, da, da. In New Hebrides, they were on oats and some seafood, and seasonal fruits, and in the Polynesia, they were on seafood, and they were on some fruits and some root vegetables, all different types of things. They weren’t all along Paleo, but what they all had in common was the traditional diets all were nutrient dense. They had 10 times the amount of water soluble vitamins that may … They likely the … and minerals and they were four times higher in fat soluble vitamins.
You need fat soluble vitamins to incorporate the minerals into your body. They had that and the interesting thing was the best source of these fat soluble vitamins which are A, D, K, E was animal fats that had been grown on pastured lands in traditional ways. This was a fabulous study done in 1935, and I’m about to give a presentation on Friday where I’ve actually done a little bit of a cut and splice of the catalyst program that was on the beginning of this year, so an ABC program in Australia, Catalyst, and it was on gut reaction. One of the senior professors of research at Monash University said, “You know what? There’s this huge breakthrough that’s occurring. It seems that what we eat could be affecting heart disease, cancer, diabetes, obesity, and a whole range of other things.” He was saying it like this was an amazing breakthrough, and if we were careful about what we ate, we could actually extend our life by years if not decades.
Stuart: I don’t believe a word of it. Just advertising. It’s just advertising.
Ron: The beauty of that is if you look at that, and you listened to what you would think, “Oh, my God.” Like, “What is going on?” If this is the breakthrough to the medical community in 2015, this is why we’re in the [inaudible 00:19:34] because you can press the rewind button to a lovely little segment of Weston A. Price where he himself taught and says pretty much the same thing in 1935, so it suddenly taken us 80 years to get on top.
Stuart: It’s so tricky as well, isn’t it? You realized that there is such huge power in even these beautiful and yet nutrient dense foods, but then if you were to take that group who were truly thriving and pull them over perhaps with the same diet, but surround them in the conditions that we have today with email, and stress, and pollution, and the rat race, I wonder how they would feel whether that would have a …
Ron: It’s a good point, Stuart. It’s a good point because one of the things … Stress has been of an interest to me over the last 35 years. In fact, today’s rather that would feel [inaudible 00:20:26] guys. I’m sharing this with you. Today is the 35th anniversary of my practice in the city of Sydney, but that’s another story, but for the last 33 years, the model of stress that I have used, the model of health that I have used in my practice is that our health is affected by stress. I define that stress as a combination of emotional, environmental, postural or structural, nutritional, and dental stress. Those five stresses and people say, “What’s dental stress? You’ve just pulled that out of the hat because you’re a dentist.” I’ve just defined for you what a holistic dentist is. Respiratory tract, digestive tract, chronic inflammation, nerve damage, chronic pain, all these materials that we use.
Dental stress is an important thing that’s often overlooked, but they are the five stresses, so what you’re saying is absolutely true. You could be on the best diet in the world, but if you are in overload, stress, the fight-and-flight mode that many of us, in most of their [inaudible 00:21:29], and you are not going to be absorbing those nutrients absolutely right.
Guy: What I noticed myself … I can us myself as an example because I don’t think a lot of us even appreciate that we’re in the stressful mode. We just assume it’s normal from our day-to-day actions. I went to Mexico a couple of weeks ago, and I was actually meditating four days on and off in a workshop, but I didn’t realize how stressed I was until I got there and then slowly started the wrong way. By the end of it, I got, “Oh, my God, I feel like a different person.” I’ve been carrying that for weeks or months prior to it. It’s amazing.
Ron: Go ahead, Stuart. Sorry.
Stuart: I’m just going to say, can you imagine my stress as Guy is away in Mexico meditating, carrying the business and raising a family, so it works well for both of us, isn’t it, Guy?
Guy: It was fabulous.
Ron: Meditation is another. It’s the big one, isn’t it? It’s just such an important part of being healthy in this day and age. I think you should not be without it.
Guy: There you go. Yeah. I’m certainly exploring it and I’m enjoying the process. You can look then along the way, but …
Ron: Stuart, you look like you’re about to say something.
Stuart: I do. I’m going to bring it back on track to the dental route as well. I’ve got another million-dollar question for you. Guy and myself, we’re children of the ’70s and the ’80s. We’re anything. We always had mouthfuls of sweets and pop and fizzy drink and didn’t really care about too much. We’ve got fillings in our mouths; most of our friends have at this age. Should we be concerned about these fillings particularly if they are mercury amalgam?
Ron: Yeah, I think you should. See, the interesting thing is that it’s mercury. I’ll have to explain. The silver fillings in people’s mouth what it used to be called silver amalgam fillings euphemistically, half of it is mercury and the other half silver, tin, zinc, and copper, so it’s an amalgamation of silver, tin, zinc, and copper, mixed up with liquid mercury. That when you plug into a tooth, within an hour goes hard, and within 24 hour goes much harder. It’s a cheap, it’s been used for 170 years in dentistry, and nowadays, if I … I haven’t done an amalgam filling for almost 30 years, but if your dentist who you might ask this question or say, “Should I be worried about amalgam? ” “No. Don’t worry about it. It’s perfectly safe.” Okay. Let me ask you this question. When you’ve done a mercury amalgam filling on your patient, and you’ve got a little bit left over, what do you with the scrap?
I know it’s a rhetorical question, it’s a trick question, but people should ask it of their dentist because the answer is this, it’s against the law for you to put that scrap into the toilet, the garbage, or down the sink. That scrap has to be disposed off as toxic waste.
However, through some twist of faith, it’s perfectly … The only safe place to put this toxic material is in the mouth of a human being. I don’t know whether … To me, that defies logic.
Guy: It’s like the world has gone mad.
Ron: It’s the mercury, but time … The question then goes because when I was placing mercury amalgams in the late ’70s and up to about 1981 or 1982, I was parroting what the university told me and that’s was, “It’s locked in. It doesn’t escape.” A chiropractor who is referring me patients at that time said to me, “Ron, it does escape. Read this literature.” I said, “Okay. I’ll read it. I’ll read it.” I read it and I couldn’t believe it, so I took … There was a piece of patient came in, a bit of old filling had fallen out, so from the records, it’d had been six or seven years earlier, so I sent it off to the Australian Analytical Laboratory to have it tested. It came back 40% mercury, and it had gone 50% mercury. I thought, “Oh, my God.” Hang on.
Guy: [crosstalk 00:25:55].
Ron: I don’t believe this. I don’t believe it. I repeated that with about four other samples and they all came back 37%, 43%, 39%, 41%. Clearly, mercury was escaping and when it escapes, it gets stored in the kidneys, the liver and the brain, so doing a blood test does not tell you whether you’ve got mercury toxicity or not. It is an issue. It’s one that is very difficult for the profession to grapple with and again it goes back to what’s the difference doing a holistic dentist and a normal dentists? If all your focus is here, and you’re trying to restore a tooth as best as you can, as economically as you can, then mercury amalgam is a great filling material. There’s only one problem, and the problem is that tooth is attached to a human being. Apart from it, perfectly fine.
Guy: If you got mercury fillings, is it quite a procedure to change them?
Ron: Look. It’s not rocket science but it seems to … There is some precautions that one should definitely take. You are better off leaving it in your mouth. Obviously, if there’s decay in there, you don’t leave it in your mouth, but if you’re having it removed because you’re wanting mercury removed from your body, then you need to take a few precautions, and in our practice, the precautions that we take are we use a rubber dam which is a shape of rubber that acts like a diaphragm. We punch a hole in that and the tooth or teeth that we’re working on pokes through, so it forms a barrier so that it protects the airway. We also give people a nose piece, because as soon as I put my drill on to a mercury filling, I create a vapor which your nose is very close to, so I don’t want you to be inhaling mercury vapor. We also use a lot of water to dampen down the vapor for us. We also use high-speed suction to avoid the exposure for us and the patient. We move it in a certain way, so we can flick it out rather than grinding out because that creates more vapor. In our practice, we have air purifiers and negative ion generators to help us deal with that as a OHS.
Guy: Cool. Sure.
Ron: There are some precautions, you should not have it just removed. It does raise the issue of mercury … It raises a really important issue and that is dental materials in general. I was attending a course last year from a professor from the Karolinska Institute in Sweden which is very big on Toxicology, and introduced me to this idea of metal-induced chronic inflammation. By being exposed to metal, on a 24/7 basis, the potential for your body to react by then going into chronic inflammation is there, so in our practice, we’re try and avoid metal as much as we can, and we can pretty well do that. There are some issues around dental materials that need to be considered carefully, but mercury for us has been a no-no for almost 30 years, and whether you’re removing a small filling or a whole mouth, you do it carefully and you support the person. Usually, we work with the person’s naturopath or nutritionist outside.
Stuart: If for instance, I did have a filling, a mercury filling, but I went to the trouble of getting a heavy metal analysis test. Maybe a hair testing kit, and I didn’t have any issues with mercury, happy just to go along and not really pay too much attention to it?
Ron: In our practice is in the city of Sydney, it’s called Holistic Dental Centre. There’s another plug, but anyway … The point about it is that we do not take a dogmatic approach to things to alter it. In a way, I envy those that do, that say, “All amalgam fillings should come out. All root canal teeth should come out. All these, all that.” We’re not dogmatic like that. I think there are two separate issues here. One is should we still be using the material? To me, the answer is definitely no. There is no excuse for using that material in today’s dental world. That’s number one. The second issue is should everyone be having every filling out? The answer is maybe, maybe not. We need to consider each one individually, each person individually. If for example, you were in excellent health however we define that. Of course, you got to be thinking about physical, emotional, mental, all these different …
Ron: Dental. All those different aspects of health, however we define excellent health. If you were in excellent health, and you’re sleeping well, and you’ve got good digestive, all the functions are going well, and … Hey, I don’t lose any sleep over the fact that when that filling needs to be removed, it should be removed, but when it is removed, it should be done carefully.
Stuart: Right. Got it.
Ron: Hair analysis is a gauge. It’s reasonable indicator. I remember I said mercury is stored in the kidney, the liver and the brain, it’s stored in fat tissues, so to get a proper analysis of what mercury load you have, you need to do a heavy metal … A challenge if you like, so you can take a chelating agent. People are exposed to heavy metals. Say you swallowed lead or something. The way that get that out of your body is by using what’s called the chelating agent. An example of that is something called DMSA. You could take DMSA and for you … Firstly, you would measure your urine before, and you’d have a really low level of mercury in your urine or your blood. It’s not a good measure. It doesn’t float around there, but then you take a couple of capsules of DMSA, and then you retest three, four or six hours later, and you collect the urine or a blood, and then you measure the before and the after. What you’ve done is you’ve dragged the mercury out of the organs and you deposited it in the …
Guy: In the urine.
Ron: … urine hence, to be excreted. That’s a more accurate way of determining it, but as I said, we’re not dogmatic about it. We’re very careful. I have some patients that have come to me from all over the place that they’ve had their amalgams removed in two or three sessions, and I’ve had other patients that have taken 10 or 15 years.
Stuart: Okay, got it.
Guy: Great answer.
Stuart: It’s good to know.
Guy: Another question, Ron on dentistry, and it’s a hot topic that will come up all the time for us is dairy consumption. Is this a key to strong teeth and bones?
Ron: Look. One of the things that I’m also very interested in is why public health messages are so confusing and contradicting. You only have to look at who is sponsoring some of the major professional organizations like the Dairy Corporation is a major sponsor of every professional, nutritional organization as well as the Asthma Council as well as … You name it. The Dairy Council are offering some sponsorship. That is, I think, clouds over some of the issues. I think there is some place for dairy, perhaps in a cultured dairy sense. If the dairy is grass fed, that’s a different story as well as opposed to being grained fed, but it’s certainly not an essential requirement for healthy teeth. No. I think fat-soluble vitamins are and within dairy … There are some fat-soluble vitamins, but there are some other issues that go with them. When we pasteurize and homogenize milk, we remove a lot of the enzymes that help us cope with the proteins in the milk, the casein and that is a common allergy that people and food sensitivity that people have.
I think what’s important is that you have … For strong healthy teeth, from the moment of conception … You get this from the moment of conception. In fact, probably for a good year or two, prior to conception, both male and female, to be eating a nutrient-dense diet that is high in vitamins, fat soluble and minerals, fat-soluble vitamins, and has a really broad range of vegetables and good fats and moderate amount of protein … I could go on about what it is, but it is not dairy. Dairy is not the essential [inaudible 00:34:53].
Guy: I appreciate it. You say fat-soluble vitamins, right? Yet, we’ve been told not to eat for God knows how many years as well to digest the vitamins that are fat soluble.
Ron: It’s actually set us up for the perfect storm. We’ve had the food pyramid which is food grains at the bottom, and avoid fats. We’ve had the low-fat dogma coming to us via [inaudible 00:35:18] and every heart foundation and every pharmaceutical company in the world because that’s something that doctors can measure. They can measure cholesterol, and they can give you a drug to lower cholesterol, so it makes them feel like they’re doing something. We’ve had the food pyramid and we’ve had the low-fat dogma, and we still have heart disease, number one. Cancer, number two, one in two male, one in three women. We will get cancer by the time they are 65. We’ve got autoimmune disease, it’s going to the roof. There are over 200 autoimmune diseases. By autoimmune, we mean Crohn’s, irritable bowel, thyroid function, rheumatoid arthritis, Parkinson’s, et cetera, et cetera. Then we’ve got diabetes and obesity. How is that food pyramid and low fat diet been working for us over the last 40 or 50 years? Not all that good.
Guy: [inaudible 00:36:13].
Stuart: You touched … You mentioned it like a certain type of dairy and you’re also touching on upon the importance of fat-soluble vitamins as well which led me to think of reminineralization. Are we able, through diet and all of these key nutrients, or be it in a different dairy from fats, whatever, great foods, can we assist our teeth in remineralizing themselves?
Ron: I think the answer to that is yes, up to a point.
Guy: Can you explain the remineralization [crosstalk 00:36:50]?
Ron: Let me just explain what demineralization [crosstalk 00:36:52].
Guy: Okay. Perfect.
Ron: Let’s start what’s the beginning of the problem. A tooth is covered by enamel which is really hard. Underneath enamel is dentin which is considerably softer, and underneath the dentin is the nerve and the tooth, right? [inaudible 00:37:08] on a tooth. Now, within the mouth, there are at least 500 different species of microorganisms that we know of, and they live in perfect harmony. There’s a struggle like the rest of the world, the struggle between good and evil in the mouth as a symbol of struggle that goes on a daily basis between good and evil. If you are eating a good diet, then the good bacteria, just as they are in the gut proliferate, and you enjoy good health. If you’re eating a poor diet which is sugar, refined carbohydrates, grains which often break down into carbohydrate and sugar which breakdown into sugars very quickly, then you have a lot of sugar substrate for the bad bacteria to proliferate. You’re like any living organism that eats, it’s got to excrete. It’s got to go to the toilet. What did it excrete is an acid. The tooth is made up of calcium and phosphate, crystals, and so it starts to demineralize the tooth.
That shows up as little whitish spot on the tooth surface first, then it becomes a brownish spot and then it starts to undermine the softer dentin under the enamel, and then one day, you bite into something, and suddenly, out of the blue, you’ve got a hole. It’s been going on there for a while. Now, if you have the early stage of demineralization where you just got this early stage of decay, white spot, or even maybe the brown spot is starting and you eliminated all those substrates that fed the bad bacteria, and you ate a nutrient-dense diet which we’ve already talked about, then there is the chance to arrest decay and stop mineralization and remineralize the tooth. There are some products that [purport 00:38:54] to assist that. One of those products is called Tooth Mousse.
Tooth Mousse is a dairy product derivative and it’s a bio-available calcium and phosphate.
We do use some of that in our practice. I think the issue of mineralization, remineralization is a really important one, and then you get on to the topic of drinks, and water, and sports drinks, and carbonated drinks, and the alcohol, and the acidity of those drinks, you’re pushing up against it. I had somebody coming in to see me the other day who was complaining about sensitivity around the neck of the tooth. This was around 12 o’clock in the morning, and they told me, I said, “What did you have for … What are you eating?” They go, “Oh no. I’m on a really good diet.” “I started today with fruit juice. I have a big glass of orange juice and a big bowl of fruit, and then I have some muesli or some cereal with some milk. I’ve got low-fat milk. I don’t want to get … You know, I don’t want to be unwell, so I’m going to have low-fat milk.”
The Heart Foundation [text 00:40:00] going there and then she comes in to see me with iced tea. [crosstalk 00:40:05]. I calculated for her, and it was only 11 o’clock in the morning, but she’d already had the equivalent of about 27 teaspoons of sugar, and it was on the 11 o’clock in the morning. Really, what we are up against is dairy is not answer, remineralization is definitely possible. You need to consider the food that you’re eating and the drinks that you’re drinking.
Guy: [crosstalk 00:40:30].
Stuart: It’s so sad because that lady would have thought that she is doing the best that she can based upon the information that she is receiving from the supermarkets, from the government, from pretty much everybody in her circle.
Ron: I’m really … One of the things I’ve come to realize is we’ve got a real problem with our health system. In terms of crisis therapy, there is no better place to be. The level of ingenuity, of skill, of intelligence, of equipment that’s available to deal with a crisis, analysis on the medical health crisis is phenomenal. A friend of mine had a 1-week-old baby, open heart surgery for a heart defect. My 89-year-old mother had a new aortic valve replaced. What they can do is amazing. Crisis therapy, tick that box, brilliant. What’s wrong with the healthcare system is that it’s really not a healthcare system. It’s become a chronic disease management system. Really, between chronic disease management and crisis, it’s a great economic model. It generates billions, literally billions of dollars of profit for the processed in pharmaceutical industry, and for the health industry. I reap … I don’t reap billions of dollars sadly, but dentistry is a product of western diet.
Guy: Culture, yeah.
Ron: If I was a dentist in the Swiss Alps village, I wouldn’t be having a very busy time, so we have a chronic disease management system and that’s got to change. It’s unsustainable financially, the human cost, the loss of human potential is enormous.
Guy: Do you think people are being more proactive?
Ron: Definitely. I think there’s two schools … Actually, Guy, that’s a really interesting … but I think that’s a rising tide. I think there are two schools of thought out there at the moment. One is total faith in the Western health model like, all I need to know is my doctor’s phone number. Apart from that, I’m going to be fine. I’ve got health insurance and my doctor’s phone number always work. They’ll just tell me what medication I need, if I need surgery, so be it. It’s all there for me. There’s the other group that says, “Wait a minute. I know that’s there for me, but I don’t want to get it.” They are becoming far more proactive in their life. I think that’s a rising … That’s a definitely a rising tide.
Guy: I was going to add as well even just for the [inaudible 00:43:08] podcast and blogs and things that are popping up the message and from the growth of our podcast over the last years, people are definitely at least hungry for information, and trying to get it out there for people to proactively change.
Ron: I’d agree with that.
Stuart: I did have a question when we were talking about the remineralization and you touched upon the oral microbiome, and I listened to a great podcast a couple of weeks ago all about that very topic. My question to you is mouthwash. Does that affect the oral microbiome because they were saying that it did at the time, and so I just thought we’d ask the expert.
Ron: Were they saying it did in the positive way or negative way.
Stuart: A negative way.
Ron: Absolutely. That whole issue of bad breath for example is a classic example of … It’s such an interesting topic. I could talk to you for half an hour and an hour on bad breath but basically, there are medical reasons why you have bad breath. It’s dental and medical reasons, and yet it is a 10-billion dollar industry of mouthwashes, breath fresheners, da, da, da, da, da. You name it and most of them are totally ineffective and do not address the root cause of the issue which is the same as tooth decay or bad gut biome or bad oral biome, gut biome. The same diet that promotes a healthy gut biome, guess what? It promotes a healthy oral biome as well. That product that you buy … If you have an infection or you’re dealing with something on a short-term basis, maybe we use a herbal mouth rinse, tincture of calendula which is very effective in a short term, but I wouldn’t recommend that for more than a couple of days for any patient. I certainly recommend a mouth rinse on a regular basis.
Guy: Great. Great questions then.
Stuart: It’s interesting. The microbiome in the gut health now is so huge. You see the next breakthrough but many of us don’t even think that it starts in the mouth, and we’re drinking sodas with all these crazy acids, very harsh mouthwashes and rinses or manner of foods that we put in there would have to have an effect at some point I would imagine.
Ron: Look. Like I said, the two most common infections known to man, woman, or child is tooth decay and gum disease. That only arises through an imbalance of the microbiome in your mouth. If that happens there, why on earth wouldn’t it happened anywhere else in the body and it certainly does. That’s what Weston A. Price found out, big breakthrough in 1935. It’s just taking a little while for the [ballot 00:46:05] to arrive.
Guy: [crosstalk 00:46:06].
Ron: He posted a letter 80 years ago, and it’s only arrived on our shores recently.
Guy: That’s amazing.
Stuart: [crosstalk 00:46:14].
Guy: What does a holistic dentist to do with the care for his teeth?
Ron: I try to eat a good diet. Listen, I work on an 80/20 principle, 90/10. If I get to 90/10, I am saintly. I’m very proud of myself. I’d like to think that throughout, most of my … All my week, I’m on an 80/20 basis. You’ve got to work out what percentage is right for you. Some people think 50/50 is pretty good, and to me, that’s ridiculous; 60/40 doesn’t cut it; 70/30 is not going to make that big a difference; maybe 20 is the bottom line; 90/10 is what I do, and if I was 100% or I’d be a social outcast and known whatever [inaudible 00:47:03]. I think you’ve got to cut yourself a little of slack here because you end up getting so stressed out about what you’re reading, that it becomes pathological in itself, but essentially, the basis of my diet is I eat … The majority of my diet, I’m trying to make vegetables of varying colors, as many colors as I can. I try to keep low-ish carb and by carb level, I mean around 70 gram to 80 grams of carb a day is achievable and if people want to know what that is, I would suggest to get a carb counter and spend a week looking and weighing everything you do.
You don’t have to do it for the rest of your life. You’re just going to do it for a week or two to start getting your head around it. I would try … I had moderate amount of quality pasture fed, preferably organic protein, and by moderate I mean … We’re talking about … For me, who is 80 kilos, I wouldn’t want to be eating more than about 60 grams of protein a day. An egg has got 7 grams of protein, so if I have two eggs in the morning, there’s 14 grams, and a 200-gram piece of steak would have 66 grams right there and then. We eat too much protein. There’s no doubt about it. We eat too much meat, and we eat too much meat for two things. Problems with that is, one, for our own health, it’s not good, and two from a sustainability and planetary point of view, I don’t think it’s good. The other thing is good fats. By good fats, I would include butter, olive oil, avocado, coconut oil. I do most of the cooking at home, coconut oil. I indulge myself with some roasted vegetables and duck fat occasionally.
Then I have clean water. I actually purify my water. I have a reverse osmosis filter which removes everything and then I might add a couple of grains of Himalayan or Celtic sea salt. If I can taste it, I put too much in. If you have salts, I use either those salts, Celtic sea salt or Himalayan rock salt which have 60 trace elements in them, and I have moderate amount of seasonal fruit. I restrict my fruit intake, but I do have seasonal fruit and I do have some apples, bananas, berries, preferably organic. They’re very high in pesticides, strawberries and blueberries. Then sea food, moderate amount of sea food. I’m very careful with sea food. The best sea food is I think sardines. A lot of the other … The bigger fish, I wouldn’t touch.
Guy: From the mercury perspective or …
Ron: From a mercury sustain … There’s two issues about seafood. One is sustainability. We have raped and pillaged sea, and we’ve now reduced to up to 90% of its fish stocks over the last 20 or 30 years, so that’s a bit of a problem. The toxicity issue is inescapable, and the higher up the food chain you go, so the big fish are our problem. Then you go to farm fish, and I don’t really want to touch farm fish either because the farm fish are not in a natural environment. They often eat trash fish, so when they scour the ocean, they use big nets and that will take out the fish that can be sold at the fish market, but they have a huge amount of what’s called trash fish which were either too small to eat or a bottom feeders, and so they end up getting milled up to fish meal or they might … I just think farm fishing is not a good … I think sardines are the best alternative, calamari, okay. I don’t eat much. I don’t eat much seafood. It’s overrated.
Stuart: How would you move? What would you do? Are you a marathon runner or are you a crossfit aficionado?
Ron: I’m a functional movement aficionado.
Ron: No. Really, I am. For the last … One of the most liberating things I’ve learned is that if you did 10 minutes or 20 minutes of interval training, high intensity interval training, then your metabolism is up for 24 to 48 hours. If you did a 10-kilometer run, your metabolism would be up for six to eight hours, so you don’t have to do that much to make a difference. For many years, I have attended a fabulous gym. I think he is one of the best trainers in Australia, Origin of Energy in Bondi Junction in Sydney, and Aaron McKenzie is into functional movements. It’s bending, twisting, turning, lunging, reaching, extending, flexing, doing all those movements that we do in everyday life and incorporating them into a workout, and then also focusing on the core. I have tried to do that three or four times a week, and I also do some stairs, high-intensity cardio but only over a short period, and so I don’t … I’m not a runner.
I think people run for various reasons. It’s very meditative. It’s not just the health thing people go out for long runs, but it’s not a really good thing for you. It’s not good for your joints. It’s not good for you. It’s not necessarily a good thing. That’s the first thing. The other thing is I try to wear a pedometer because you could work out for 30 minutes or an hour a day, but you’re sedentary for the 23 hours, and that’s a good thing either. In my surgery, I actually have measured that in a working day, I would walk about 6,000 steps just backwards and forwards from patient, around from where I parked my car to where my surgery is and back again, and to and from. I try and incorporate movement. Every morning, when I wake up in the morning, I do some yoga. I usually do the Salute to the Sun, a few rounds of that. If you’re wanting to do an all-around exercise, that is brilliant. Salute to the Sun, a couple of rounds of that in the morning really gets you going, so yeah. Movement is important.
Guy: A lot of people just don’t move. That’s another thing and another topic but nice to hear you do. I’ve been bringing in yoga to my weekly routine, and I’ve been trying to get
Stu there but he’s not prepared to [inaudible 00:53:46] and come down.
Stuart: Yeah. One day, Guy.
Guy: I’m aware of time. It’s going on a little bit, Ron, and I’d love for you to just talk a little bit about your podcast just to let the listeners know that you’re a podcast to Good Doctors, is that right?
Ron: We do.
Guy: I know Stu has become a fan. He’s been listening to a lot of it lately.
Stuart: I have. I’m loving it.
Ron: Yeah, good. It’s been going for a couple of years now actually, and my co-host, that it’s called The Good Doctors, Health Care Unplugged. Each week we explore. Here comes the introductions too. Each week we … no. Each week we do, we explore health wellness and disease from a nutritional and environmental perspective and we look at food from soil to plate and we look at the connections between mind and body, and we do that because they’re all connected. We really are talking about alternative medicine, we’re talking about good medicine, and my co-host in that is a fabulous doctor in the Mornington Peninsula, integrative holistic GP called Michelle Woolhouse. I personally … we’re up to episode 170, I think, and we do Healthy Bytes which very … Sometimes we interview people, sometimes we have a Healthy Byte which varies from 5 minutes to 20 minutes, and we’re just starting to do book reviews, but I have personally learned so much.
Each week, I get to pretend, and it’s not much of a stretch for me, but I get to pretend that I don’t know everything. I get to ask either our guests or Michelle something, and I’ve learnt so much from that, so it’s a great show. We’re starting to take it little more seriously. We’re going to do some live events next year. It’s going to be really good. It’s a really exciting project. It’s one we both really enjoy.
Stuart: Fantastic. If we wanted to connect to The Good Doctors, the best way to do it?
Ron: iTunes or you could go on to our web page which is thegooddoctors.com.au, and we’ve got a Facebook page, we got a lot of information going out. We’re just about to publish an ebook on what is good health, and we’re about to do a whole series of varying programs. We did a fertility series, we’re doing a cardio series, a cancer series, so there’s a lot exciting things happening there next year.
Guy: I think you’re right. Since we’ve been podcasting, I’ve learned so much. I find it a privilege. We have guests on like yourself, and we currently do them [inaudible 00:56:18] interview, but the absolute variety of knowledge that you exposed to, it’s awesome.
Ron: I’ve started a second podcast as well.
Guy: Have you?
Ron: I have on through my surgery, but it’s called Holistic Health Conversations. It’s where I interview practitioners that we work with around Australia or around Sydney, and also internationally who have a holistic approach to healthcare. That’s starting up in the next couple of weeks as well from our surgery web page.
Guy: Well done. Fantastic. There you go. Ron, just to wrap up, we have a question we ask everyone on the podcast every week. Nothing too technical, but what’s the best piece of advice you’ve ever been given?
Ron: I think the best piece of advice I’ve ever been given … The best lesson I’ve learned is to take control of yourself and keep an open mind because we love certainly, and if you’re going to change your health, there are two things that are important in change, any change. The first one is to accept control. It’s called locus of control. Do I have the control over my health? I know I don’t 100%, but I want to be as much in control of it as I can, so that’s number one. Number two, a tolerance of ambiguity. Meaning things are not black and white, and keeping an open mind and incorporating information and having knowledge is a very powerful tool, so take control and be the best you can be. That’s the best lesson I’ve learned.
Guy: Awesome. It’s funny you come up with that answer because I’ve been [inaudible 00:58:04] the phrase, beginner’s mind, when you approach the things, and that’s come up in the last couple of podcast actually.
Ron: Look, I often say that I only wish I knew as much I thought I did when I graduated from dentistry. When I graduated, I passed all the exams set by all the professors, and I thought I knew it all. Actually, the more you learn, the more you realize you don’t know, so it’s fun to learn.
Stuart: That’s right.
Guy: Fantastic. What’s coming up next for you?
Ron: I’m just in the process … I’m just finishing a book, and the book is called Simply Be Well. It’s an exploration of the five stresses in life that break us down which I’ve mentioned, emotional, environmental, postural, nutritional, and dental, and the five pillars of health that build us up which is sleep, breathe, nourish, move, and think. It also explores why public health messages is so confusing and contradictory. That’s coming out in the New Year. If people are interested, they can go into my website and we’re going to be … I think I’m going to have the first couple of chapters ready in a couple of weeks, and so we’re going to give them out free, send out the first couple of chapter.
Guy: [inaudible 00:59:10] awesome. Let us know when it’s out. It would be great. Everyone listen to this. Your website, best place to go back to the [inaudible 00:59:19] would be?
Ron: The surgery website, the shdc.com.au. SHDC, that stands for Sydney Holistic Dental Centre.com.au or they go on to drronehrlich. All one word, lower case, dot com, and there’ll be a lot of information on their too. [crosstalk 00:59:37].
Guy: [crosstalk 00:59:36].
Ron: Workshops coming up in the New Year, a Simply Be Well workshop to go with the book, and we’ve got an app that goes with the book as well, so a lot of exciting stuff coming up.
Guy: Awesome. We’ll link to the show notes as well, so people can just go and check it out.
Guy: [crosstalk 00:59:52].
Ron: Thanks for having me.
Stuart: [crosstalk 00:59:53].
Guy: Thanks for coming on. That was brilliant. I really appreciate it.
Stuart: [crosstalk 00:59:55]. We continue to learn which is great.
Ron: Don’t we? Thanks, guys. I really appreciate it.
Stu: Mayonnaise is right up there as the king of condiments but store-bought versions are loaded with nasties. Ingredients like vegetable oil, sugar and natural flavours (whatever that means) can easily be replaced with healthy, simple and tasty alternatives…
Ingredients (Serves 2 cups)
2 eggs (organic & free-range is best)
¾ teaspoon salt
2 teaspoons mustard (Dijon works well)
1 tablespoon apple cider vinegar
1 ¾ cups olive oil (light works better than extra virgin)
The juice of ¼ lemon
We recommend a food processor for this one, you can use a hand whisk but it’ll feel like an upper body workout :)
Combine all ingredients (except the olive oil) together in a food processor and blend slowly.
Keep mixing and add the oil little-by-little until you get your desired mayonnaise consistency.
That’s it, done. You can store this in the fridge for up to 2 weeks.
Got a homemade mayonnaise recipe that you’d like to share? Simply drop the details in the comments box below.
Watch the full interview below or listen to the full episode on your iPhone HERE.
Guy: I’m sure we can all relate to this… You’re starving hungry, you have no food and you’re stuck in an airport or the city and all you have to choose from is the food court! With a few tweaks and a bit of insider knowledge, you’ll be amazed at what meal you can whip up to get you out of trouble. The key is to know what NOT to eat in this situation.
I have to admit, I was SHOCKED to find out what some of the cafe owners get up to in the pursuit of making their food tasty. But with the nuggets of info’ in this weeks 2 minute gem above you can easily avoid the pitfalls of the food courts and make better meal choices…
Today we welcome entrepreneur, health and fitness enthusiast and top bloke Josh Sparks. Josh is the founder of the hugely successful Thr1ve cafe/restaurant chain, which can be found in most CBD food courts. In a nutshell they make real food, real fast, and it is a place I actively seek out to dine at when I’m in the neighbourhood.
Stu and I had a huge amount of fun with this podcast as we tap into Josh’s wealth of experience when it comes to the food industry, his own personal journey and paleo discoveries and how he stays on top of his own health with his very hectic lifestyle!
Trust me, after listening to this podcast you will be inspired to take action on whatever your own goals or endeavours are :)
Full Interview: Life’s Lessons to Look Feel Perform & Thrive
In This Episode:
The biggest lessons he’s learned since cleaning up his diet
How to navigate your way around a food court to make healthy choices
His daily routines and how he stays in great shape!
Why he enjoys being bad at meditation
What stress and your life’s purpose have in common
Guy Lawrence: Hey, this is Guy Lawrence at 180 Nutrition and welcome to today’s Health Sessions. I’ve been very much looking forward to today’s guest, because it’s safe to say he is a entrepreneur, but not only that, a very healthy one.
You know, from myself and Stu’s experience in developing and running 180, it’s all well and good us doing podcasts, creating posts, developing new products and all the rest of it. But it can become very stressful and we have to look after our own health at the same time and it can actually be very challenging sometimes.
So, I was very keen to pick today’s guest’s brains, because he does a very good job of that. His name is Josh Sparks and he is the founder of the THR1VE cafeteria chain here in Australia.
Now, if you’re not aware of the THR1VE cafeteria chain, in a nutshell, they do real food, real fast. And if you’re in most CBDs in Australia you can go into a THR1VE café and actually have a really great meal. It’s one of the places that I will seek out and find when I’m in the city, no matter which one it is here in Australia.
You know, Josh’s background; it’s basically 14 years in high-growth leadership roles as CEO in the fashion industry, mainly, of sass & bide, managing director from Urban Outfitters and CEO of Thom Browne in New York, as well.
Whopping amounts of experience, but then he’s gone and taken that and started to develop his own cafeteria chain, which is what we talked to him about today.
He says now he’s been eating, moves and recovers according to the ancestral health principles now for all the last five years and he’s probably fitter and stronger than he was 20 years ago. More importantly what he does stress as well is that his blood markers of health were improved dramatically as well.
So, Josh was consistently astounded, you could say, by the lack of authentic healthy dinning in top areas within the CBDs. So, he helped and did something about it and has created a very, very successful brand about it.
We get to talk about all them things. His own health journey and even what goes on in the food courts, which there were some things he said in there that is quite shocking what can go on.
So, we delve into all of them things, which is fantastic. So, I’m sure you’re going to enjoy.
Now, last but not least, you may be aware that we are, yes, we are live in the USA. So, for all you guys in America that are listening to this podcast, 180 Super Food, you can get your hands on it. You just need to go to 180nutrition.com.
If you’re unsure what it really is; I always tell people it’s a convenient way to replace bad foods, really quickly. So, I generally have a smoothie; I can mix it with a bit of water or coconut water, if I’ve been training, some berries and I normally put a bit of avocado and I make a smoothie. Especially if I’m out and about, going into meetings in the city or whatever and I know I’m stretched from time I will make a big liter of it and sip on it and it gets me through to my next meal.
So, yeah, you can do that. Go over to 180nutrition.com and check it out.
Anyway, let’s go over to Josh and enjoy today’s show. Thanks.
Guy Lawrence: All right. I always get this little turn every time. Anyway …
Hey, this is Guy Lawrence. I’m joined with Stuart Cooke. Hey, Stewie!
Stuart Cooke: Hello, buddy.
Guy Lawrence: And our awesome guest today is Josh Sparks. Josh, welcome to the show.
Josh Sparks: Thanks guys. Thanks for having me.
Guy Lawrence: Now, look, very excited, mate. I think today’s topics are going to be great. We’re going to certainly want to cover a few things, especially like bringing Mr. Paleo Primal himself over, Mark Sisson, earlier in the year for the THR1VE symposium; which was awesome, by the way.
Josh Sparks: Oh, great.
Guy Lawrence: And of course the THR1VE brand itself and how you’ve taken the food courts kind of head on with the THR1VE cafeteria chain. So, there’ll be lots to discuss, mate, so, very much looking forward to it.
Josh Sparks: I’m excited to be here.
Guy Lawrence: So, before all that, we get into those subjects, what did you used to do before you got in the health industry?
Josh Sparks: Before I did THR1VE?
Guy Lawrence: Yeah.
Josh Sparks: So, my journey has been a fairly interesting one. I studied law and I worked very briefly in mergers and acquisitions law and decided, as I think many young lawyers do, that law school is not the same as being a lawyer and got out of that fairly promptly.
And then for the bulk of my career, the last 15 years prior to THR1VE, I was in various fashion businesses. So, all retail, I guess THR1VE is a retail, but fashion and lifestyle focus, never food.
So, I was the first CEO of sass & bide, which is an Australian women’s label that some of your listeners may be familiar with. And then I moved to the U.S. and became the CEO of Thom Browne of New York, which is a men’s line in New York. And then I moved to Philadelphia and ran the ecommerce business at Anthropologie, which is part of the Urban Outfitters group.
So, all fashion; tons of fun. You know, the really interesting thing about fashion and I think how it relates to what you guys are doing, and what I’m doing, what any of us are trying to strike out on our own and create a brand is that within the fashion industry what you’re really doing is storytelling. You’re building brands around what is otherwise largely a commodity product. The $30 jeans use the same denim as the $200 jeans.
So, it’s really about the creativity you can bring to the design and the creativity you can bring to the storytelling to really set it apart. So, I think that that’s what I loved about the fashion industry.
On the flip side my personal passion, really my whole life, has been around health and wellness. Every since I was a high school and college athlete, I’ve always been particularly interested in the intersection of training modalities, training methodologies and nutrition and how to best support each and really ultimately the synergy between the two.
But as I got older, while I was doing all this fashion stuff, I think I experienced what so many of us do and I started to … my body wasn’t responding quite the way I wanted and my thinking that you could steer the ship through exercise started to be challenged by the evidence that confronted me in the mirror every morning and on the scales and in the gym and I just wasn’t performing or looking or feeling quite as I did.
So, I started to explore the nutrition side much more actively. Until then, I think like a lot of guys in their 20s and early 30s, it’s much more about training for a while, or at least it was for me and perhaps my generation.
But as I started to explore nutrition, like you guys and like so many in our community, I discovered ancestral health templates. So the Paleo, the Primal, the Weston A Price and started to experiment with reducing processed foods. I mean, it sounds crazy now that this was an experiment, but reducing processed foods, reducing our processed carbs in particular, amping up the veggies. It’s just so incredibly obvious now, but at the time it was a revelation.
So, as I was professionally developing the skill set around branding and marketing and communications and running businesses here and in the U.S., personally I was having this journey of discovery, this very exciting revelation around what we eat and how profoundly it impacts how we feel and perform, whether it’s physically in the gym or whether it’s mentally and emotionally at work, in our relationships, or whatever.
So, it’s really … I guess I just had this light bulb moment of, “How do I connect the two?” This professional experience that I’ve had, what I’ve loved, around the fashion industry with what is a much deeper personal passion to me than the fashion space and that is health and wellness.
And to cut a very long story short, that’s how I came to develop the idea for THR1VE.
Guy Lawrence: Yeah, right. How long ago was that, Josh?
Josh Sparks: So, I moved back from the U.S. in 2011 and I started working on … I came back and I was consulting in the fashion space here in Australia, in Sydney and Melbourne to Just Group and Gisele and M. J. Bale and a bunch of different brands. And I was doing that really to save money to do my own thing, to do my own brand.
So, I started working on business plans for THR1VE. It would be unrecognizable to you, knowing THR1VE today. My first two business plans were terrible and it was going to be a one-off restaurant. Then it was going to be a home delivery meal system. Then it was going to be a supplement line and then it was going to be … and I didn’t know what I was doing and I was so all over the place. And then I really came back to focus on what I know and love best, which is this premium consumer retail, effectively.
Which in Australia, for food, that is either food courts or one-off cafes and restaurants, and I decided I didn’t want to do a one-off for a number of reasons. But probably most importantly, I wanted to reach as many people as possible. And the café and restaurant scene in Australia is pretty good. You can get some really healthy, yummy meals in a whole bunch of cafes and restaurants in Australia. Even in small town Australia now, you can get some pretty good food in cafes and restaurants.
But the food court, whether it’s in a mall or in an airport or strip retail, you know, a cluster of food outlets in strip retail. Pretty average. Predominately processed, 70 to 80 percent carbohydrates. You know, you walk into a food court; it’s just all carbs. All processed carbs. You know, its bread and pasta and sugar and all sorts of stuff that we know we could probably benefit from eating a lot less of.
So, I saw it as the area of greatest opportunity and the area of greatest need and thus THR1VE became, through multiple business plans, a food court focused retail offer.
Guy Lawrence: Yeah.
Stuart Cooke: How long did that process take, Josh, just thinking from your sketches to the day of opening?
Josh Sparks: Yeah, it took a little while, Stu. So, late 2011 I was really actively working on it. I had registered the name and I had settled on broadly what I wanted to do. But we didn’t open the first store until late 2012. So, it was over a year of very focused work here where I settled on THR1VE. I settled on the fact that it was going to be a retail location and I was out talking to landlords and prior to that … I mean, I started working on a business along these lines probably about seven or eight years ago, when I first read Loren Cordain’s stuff.
But that was when I was still in the U.S., I was in Philly, and at that point I was thinking about doing a sort of gym and café combo, where it was going to be a sort of a high-end personal training only gym with sort of a café/restaurant attached to it. Which sounds great, but I never would have been able to pull it off, because I’m not a PT. It just was doomed to go nowhere.
So, how long did it take to really take shape? It took years and years and years of very focused work around the idea of THR1VE as vaguely recognizable as it is today. I was a good 12 months of just hitting the pavement and talking to landlords and pitching it to staff. I mean, no one wanted to know about it. I had a huge amount of difficulty convincing a landlord to give me a location.
Guy Lawrence: Wow.
Stuart Cooke: Really?
Josh Sparks: Yeah.
Stuart Cooke: Why do you think that is? Just the whole idea?
Josh Sparks: It’s very easy for us to forget that even in 2011, late 2011 when I first started talking to landlords, no one had heard of paleo or primal. I mean, there wasn’t … it was … the subject; we were so niche. I mean, it was a very small subset of the market and I probably still at that point was being a little bit purest about it as well.
So, when I was talking to landlords, I was probably sounding a little evangelical and a little dogmatic and probably a little bit crazy. And so, I kept having this look, “You know, you seem to have done OK with these fashion brands and you had a bit of success and maybe you should stick to that.”
Guy Lawrence: Yeah.
Josh Sparks: “And I don’t know if food court really wants healthy food.”
Stuart Cooke: Right.
Josh Sparks: “And we’ve got salads. So, what else do we need?”
Stuart Cooke: Sure.
Josh Sparks: And, “Yeah, we’ve got a Japanese operator. So we’ve got health covered.”
Guy Lawrence: Yeah, right.
Josh Sparks: It was these sorts of conversations. I think it was, even just three or four years ago it was considered a bit ahead of its time and in branding, any sort of branding, whether it’s fashion, whether it’s lifestyle, whether it’s automotive, whether it’s what you guys do. Whatever it is, you want to be ahead enough of the curve to capture some mind shares, some early mind shares. At the same time it’s very easy to go broke if you’re too far ahead of the curve.
And it’s just finding that sweet spot and the feedback I was getting landlords was that I was to far ahead of the curve.
Guy Lawrence: Yeah, right.
Josh Sparks: And my sense was not at all. This is; we’re at a the tipping point here. This is going to go mainstream in the next couple of years. And it might not be called paleo and it might not be called primal. It might not be call ancestral health. It might not be called THR1VE. But this way of eating, this awareness of just how profound the impact is on how you look, feel, and perform when you eat differently, that’s right at the tipping point. You know, the obesity levels and the Type 2 diabetes level and the fact that Medicare is publicly funded and it’s just unaffordable for us to continue to pay for bad lifestyle choices. Whether it’s smoking or whether it’s excess sugar. So, I felt that we were just at a bit of a tipping point, but it was very challenging to convince people around me, whether they were landlords or investors or potential employees, that I wasn’t completely crazy.
Guy Lawrence: Yeah. I’m curious, right? Just a thought came in, because I’m always fascinated by everyone’s journeys, was it a particular niche; tipping point or something that happened in your own life? Because I know you’re saying that you were starting to put on weight and things like that, but was there an “aha” moment where you’ve got to go, “Right. I’m going to cut out the process foods. I’m going to change my lifestyle.”
Josh Sparks: So, I think, there’s two. For me personally it was recognizing that I just, I wasn’t happy. And it started off for me with a sense of, you know, emotional well-being suffering.
And it wasn’t so much, because I didn’t get huge, I’m naturally pretty skinny and even when I … I sort of the skinny fat guy. If I’m out of shape, I get skinny-fat. Like, I don’t get a huge gut.
I just don’t … I lose tone. I lose strength. I lose all those physical markers of health, the objective physical markers of health.
This was more subjective to answer your question, Guy. I just wasn’t feeling great.
Guy Lawrence: Yup.
Josh Sparks: And so, it led me to an exploration, “Look, am I drinking too much? Is it something I’m allergic to? Is there something in my diet that’s problematic?”
I stopped drinking completely. I cut out sugar. I started cutting out processed foods. That led me on a journey around fat. I started upping my Omega-3 intake.
But all those things really started for me around a sense of emotional health, not being as good as it could be. I wasn’t depressed. It wasn’t that acute. I just didn’t feel great anymore and I was used to feeling so motivated and so energetic. It was really sad to think, “God, is this aging? Is this normal? Am I meant to feel this way?”
Stuart Cooke: It just sounds like you weren’t thriving, Josh.
Josh Sparks: Thank you very much. I’m glad we got that in there. It’s very fine of you.
Guy Lawrence: So, back to THR1VE, right? And I really want to put this question: like, how would compete against now, like the Subways of this world? Because they’ve got “healthy food” marketing, that’s getting bombarded and the food court’s littered with it.
Josh Sparks: Yeah. Look, I think it’s a really great question. So, there’s two things. One: I think the use of the word “health” is becoming as ubiquitous as the use of the word “green” was about 10 years ago. You know, like, Chevron and Shell were running ads about how “green” they were. It’s like, “OK. Where are we on this ‘green’ thing?” And I think we’re in the same place with everyone’s claiming to be “healthy.”
So, first of all I think there is … that that’s going to lead to a certain level of backlash and I think consumers are already starting to become aware that they’re being hoodwinked with marketing. And great marketers are really good at what they are doing.
So, there’s health messages that are overt and there’s a whole bunch that are much more subtle and nuanced, but they’re rife throughout the food industry; whether it’s retail or wholesale or supermarket, wherever.
So, I think there’s going to be a little bit of a backlash and a little bit of growing skepticism, which I’m hoping will lead to my next point, which is: ask the follow-up questions.
So, yeah, I think whether it’s the press or whether it’s us as consumers, we’re terrible at asking the follow-up questions.
“So, great. You’re healthy.” What is healthy? Define healthy to me? You know, what is your paradigm of health? What protocol do you subscribe to? And that can lead to some really interesting conservations, because we see … I used to go … I read this and I must admit that I read this in a Playboy magazine, which I was reading for the articles when I was about 28 or 29 or so …
Guy Lawrence: Yeah, yeah, yeah.
Josh Sparks: And it was the first time I’d ever read about Paul Chek. It was actually an interview with Paul Chek in Playboy, of all places. And Paul Chek was talking about the fact that he’d been interviewed on TV and he got into this head-to-head around diet with a, I guess what we’ll call a conventional dietitian or a nutritionist who was stuck on the U.S. food pyramid, which is very similar to our recommendations.
Stuart Cooke: Yup.
Josh Sparks: Anyway, he obviously lost patient with the process at some point and he said, “Listen, do you subscribe to … everything you just espoused, your so-called philosophy of eating, do you subscribe to this a hundred percent in your own life?” And this guy’s, “Yeah. Absolutely.” And he’s like, “Great! Take off your shirt and I’ll take off my shirt.”
And it was just this kind of moment of: OK. So, if this is really working for you, do you look, feel and perform exactly how you want? And if you do, well, let’s see it. Come on. Let’s get this on.
And I thought, OK, it’s a little bit crass. I don’t think it would work on Australian TV. But at the same time I really respected the kind of cut through the B.S.
If you claim to be healthy, give us a sense of what that actually means and hopefully you’ve thought about it enough to have some kind of protocol, some kind of framework that you’re working within. And then is it working for you? And give us some sense of that. You know, “I came from here to here; it’s backed up by bloodwork.” Or, you know, I’ve lost a ton of weight and I know it’s fat, it’s not water or muscle because I did a DEXA scan before and after.
Give us some evidence, you know. Not this kind of fluffy, “healthy” thing.
Guy Lawrence: It’s interesting that you say that, because I worked as a PT for a long time and I would do … I must have … no exaggeration, sat in from the thousand of people, right? Doing consultations and the first thing I would do was ask them, “Do you eat healthy?” I mean, we do that even with our clean eating workshops we’ve been doing with CrossFit, right?
Josh Sparks: Right.
Guy Lawrence: And nine times out of 10 they, go, “Well, yeah. Yeah, I eat pretty healthy.” I go, “Great. Let’s write down what you just ate for the last 48 hours.” Right?
Josh Sparks: Right.
Guy Lawrence: And then once they start doing that there’s two things that generally happen. One: they actually, genuinely think they they’re eating healthy, but I look at it and go, “Oh shit. That’s not healthy.”
Josh Sparks: Yeah. You might have something there.
Guy Lawrence: Or two: they’ve just sort of been in denial. They go, “OK. Maybe I could improve a little bit.” and stuff like that. When you get down to that detail, but we just don’t. It’s human nature.
Josh Sparks: It is human nature. There’s a great stat where I counted it as 92 or 93 percent of male drivers think they’re better than average. So, it’s like, we are great at doing nothing. We are great at deluding ourselves, right?
So, when you have an objective check, someone like you, when you’re sitting in front of them and you’re forcing them to actually go through it, there’s nothing more powerful than documenting a food diary or training log, you know, “Because I’m training hard.” and you kind of look back at what actually you know, “I’m been a complete wuss.”
And it’s the same thing with a food diary. We don’t encourage things like obsessive diarization or cataloging or counting calories or measuring food. We don’t focus on that at all.
But the point that you just made, a point in time gut check, no pun intended, on “How am I eating?” and “Is this truly healthy,” and “Do you even know what healthy is?” And then engaging with the right kind of advices to give you some options and some alternatives.
And so, I think for me, whether you … whatever you call it: paleo, primal, ancestral health, whatever, I’m not really stuck on the labels. In fact, I think the labels can be extremely damaging because we can get a little bit dogmatic around that.
So, setting aside this specific label, what I want to know is whoever is claiming to provide their customers with healthy food and their customers are trusting them. I mean, that’s a relationship of mutual trust and confidence. It’s an important relationship. It should be respected.
Are they lying to them? Or have they actually put some energy into documenting what they believe and have some evidence to back it up? And then have they … again, another follow-up question … have they audited their supply chain? Is there sugar being snuck in the products? Are there bad oils being snuck in the products?
You know if you go around the food court, you would be staggered by … the Japanese operators add processed sugar to the rice. Many of the Mexican operators, not all of them, but many of the Mexican operators add table sugar to their rice.
Now, why do they do that? Because they tested it with customers and surprise, surprise, customers preferred the rice with sugar.
Stuart Cooke: Right. Yeah.
Josh Sparks: So, it’s great that we’re talking about health. I mean, on the one hand, let’s be positive and celebrate the fact that at least it’s a topic of conversation in the food court, which five, 10 years ago, you know, not so much. Certainly 10 years ago.
On the flip side, now that we’re talking about it, let’s have an intelligent conversation about it and let’s ask a couple of follow-up questions. And then we can make an informed decision where your version of health, Mr. Vegan, is right for me or not right for me. And your version, Mr. Salad Man, is right for me or not right for me.
So, that’s what we’re trying to encourage at THR1VE. You take that discussion further.
Guy Lawrence: Yeah. Awesome.
Stuart Cooke: Fantastic. Well, first up Guy, I think, it’s only right that we perform these podcasts in the future without our tops on. OK? That’s a given. We’re going to do that. It won’t start today.
So, just thinking, Josh, if you can’t access, you know, THR1VE in the food courts around here, how would you navigate the food courts? And I’m just thinking in terms of our customers who might think, “Well, sushi is the best option out there.” When we’re looking at the likes of the Chinese and the kabobs, and the McDonald’s and all the other kind of footlong gluten rolls or whatever they are. What do you do?
Josh Sparks: Footlong gluten roll.
Stuart Cooke: I’ve just sold it. I used to work in marketing don’t you know.
Josh Sparks: That’s a marketing winner, I reckon.
Stuart Cooke: No one’s thought of it.
Josh Sparks: It’s a really good question and I think that, I mean, we’ve got six stores, we’ll have nine or 10 opened in another nine or 12 months. So, we are not everywhere, sadly. In fact, if you go Australia-wide, there’s not enough places where you can find THR1VE or something like THR1VE.
So, to answer your question, I think you’ve got a few options. You’ve got … most salad operators will have a range of salads that don’t include the added pasta and the added grains. And I’m not terribly concerned about gluten-free grains as long as I know that … you know, it’s such a difficult question to answer diplomatically, but I’ll give you a version.
So, most salad places will have something for you. Most of the proteins in the less expensive salad joints are not … they’re reprocessed proteins. So, they’re reconstructed proteins.
So, they’re by no means great and there tends to be sugar and gluten snuck into those products. It gives them better form and it gives them better preservation and what not. But it’s not going to kill you, once in a while.
With respect to the Japanese operators, if you go for sashimi you’re pretty safe. Be conscious with the rice, as I mentioned before. But again, I’m not anti-rice by any stretch, but I don’t want table sugar added to my rice. So, I probably tend to avoid it in most of the Japanese operators. Unless they can tell me, and I believe them, that they’re not adding sugar to their rice. But that’s sticky rice. Traditionally prepared, they don’t use sugar. They use a specific kind of rice. But in most food operators there is sugar added to it.
Mexican operators, if you go without the bread, without the corn chips, without the processed carbs. And again, I’m persuaded that lentils are not the end of the world and beans aren’t the end of the world.
I’ve read a whole bunch of interesting stuff on that recently, particularly after Mark Sisson came out at the THR1VE Me Conference in March and said that he was reading a lot of evidence that legumes in small amounts occasionally can actually be beneficial to gut flora and so on and so forth.
Guy Lawrence: Yeah. Absolutely.
Josh Sparks: So, Mexican operators, if you go for kind of the beans and the guac and the salsa and the meats, maybe skip the rice if you’re having the beans. You probably don’t need a double hit. But maybe you do, if you just worked out.
So, what I do is I look those operators with brands that I trust. I prefer to feel that there’s some integrity in the supply chain. And to a certain extent I find, and it’s a terrible term, but the idea that it’s reassuringly expensive is not always true, but if you go to some of those really sort of dirty café, you know, greasy spoon type operators and you can get a bacon and egg roll for three bucks. Not that I have the roll anyway. But you can pretty well be sure that that bacon and that egg is not going to live up to your standards. It’s probably not the sort that you would have at home.
So, I prefer probably going to the more premium ends of the operators in the food court. Taking my; you mentioned the kebob operator, so in a pinch you can get on a plate, you can get the meat and you can get the salad and you can ask for extra salad, now I normally put some avocado on it and just skip the bread.
Now, I wouldn’t do that unless there was no alternative. But I think that’s a hell of a lot better than having a burger or a XX 0:26:09.000 dirty pieXX or whatever.
So, I think it’s more about … for me the simple rule is, it’s more about what you take out and if you can remove the processed sugars and the processed carbs as much as possible, then you’re going to be left with something that is relatively benign, if you are indulging in it occasionally.
Stuart Cooke: Yup.
Josh Sparks: If you’re having it every day, then you’ve probably got to take it a little bit further and say, “Well, if this is processed chicken, what did they process it with? If this is reconstructed chicken, what else did they put into it? What oils have they used in this salad dressing? What oils do they cook in?”
But you’re getting down to some lower dimension returns on that stuff. It makes a ton of sense if you’re doing it every day. So, if you’re doing it every meal, but if you’re doing it once every two weeks because you’re stuck in an airport and you’ve got no alternative, I would say don’t sweat it.
Guy Lawrence: A hundred percent. Yeah.
Stuart Cooke: Exactly.
Josh Sparks: There’s also all that stuff about hermetic stressors right? Which I’m just fascinated by and the idea that you can go too clean and all the stuff that Robb Wolf has done around Special Forces.
They go back to base. They eat 100 percent strictly extremely clean, because they’re allowed to. And they’re cooking for themselves and they’re eating off-base. They’re not eating in the cafeteria, etc., etc.
They then go on to deployment and they’ve got to eat these MRAs that are just horrendous. Because they’re packaged for stability and shelf life, not for the kind of nutritional profile that we would look for. And these guys are getting really sick for the first two days on deployment. And if you’re sent out on some sort of Special Forces mission, you don’t want to spend two days over the toilet when you just landed in enemy territory or whatever.
So, the idea is to … I think, don’t sweat the occasional indulgence. And don’t sweat the occasional toxin, you know, in strict sort of paleo/primal sense. But eat clean as much as you can. And then don’t worry about it too much. If you find yourself stuck eating a salad that’s probably used vegetable oil and they’ve added sugar to the dressing, I say don’t sweat it too much.
Stuart Cooke: I think so and also you can switch on stress hormones by sweating it too much.
Josh Sparks: Yeah.
Stuart Cooke: And seriously that can be just as harmful as the food that you eat.
Josh Sparks: That’s so true.
Guy Lawrence: Do you … you talked about the other cafes and food courts, right? And their owners putting sugar in the rice and they’re using different oils. Do you think they’re even aware that they’re doing things that could be damaging to health? Or do you think it just not even on their radar and it’s just purely business perspective and they just think they’re doing the right thing?
Josh Sparks: Yeah. It’s a really good question. I don’t think … I don’t think … I would love to think that there is no malice involved.
Guy Lawrence: Yeah.
Josh Sparks: You know, I think it is a genuine desire to please customers and maximize sales. And most of these guys, certainly the big brands, have done blind taste testing and they know that customers prefer high sugar.
Now, the customer doesn’t know that rice “A” has no sugar and therefore is going to taste very bland on its own and rice “B” has added sugar. They just know that rice “B” tastes a whole lot better and, “I’m not quite sure why, but it’s great!”
So, I think they’re doing this testing and it’s revealing that there’s a certain level of sugar … these days we’re so detuned; our tastes is so detuned to sugar now, because it’s everywhere, Certain level of sugar is almost necessary, particularly if the food is otherwise rather bland.
And then in terms of oil, I mean, we spend a fortune on oils. Oils for most of our competitors are … it’s a rounding item. They’re getting 20 liters for $8 or less. Fifteen liters for $15 and these are industrial oils that are mass produced and, we know, problematic for a whole bunch reasons.
So, that’s not a taste issue. Because the average consumer, once its mixed up and it’s cooked and it’s got a sauce on it on and a side, you can’t tell whether it’s canola oil or whether its macadamia oil at that point. Most of us can’t, you know. The truth is, we just can’t tell.
However, my competitors have got an extra 4 percent in gross margin, because they spent a lot less on oil.
Stuart Cooke: Yeah.
So, I think that there’s two decisions being made here. One is around taste and the other one is around the economics.
Australia’s such a high-cost market for what we do and our rents are near world highest. Our food costs a near world highest. And our hourly rates are the highest in the world for causal workers.
So, there’s a real scramble on to work out, well, how do we make this thing profitable? And when you’ve got something like oil costing 10 times as much, it’s an easy decision I think for a lot of operators. But I don’t think it’s malice. I think it’s pleasing customers and survival.
Guy Lawrence: Yeah.. I wonder if they’re actually, genuinely aware. It’s the brands I get frustrated with, because obviously, like you said, the paleo movement and primal and health are more on people’s radars now and we’re seeing more health brands coming onto the market. But then I’m looking at what they’re selling and I’m like, “ugh!” They’re just, they know they aren’t doing the right thing right here.
Josh Sparks: Yeah.
Guy Lawrence: That’s where it can get frustrating.
Josh Sparks: It is frustrating and I think, you know, on the flip side I guess, Guy, it’s capitalism, right? And that is what a large percentage of the market wants.
It’s like McDonald’s, when they first started doing salads, they don’t sell any salads, it just makes you feel better about walking into McDonald’s. So, you’ll tell your friends that you went to get the salad, but they end up buying a cheeseburger.
So, I think that there is … most people think that they want health, until they’re given the choice at the counter.
Stuart Cooke: Yeah.
Josh Sparks: And so, some of our competitors feel, competitors broadly defined, have a really good salad offer, for example, but they also do sandwiches on this incredibly thick ciabatta bread. It ends up being about 70 percent processed carbohydrates.
And you see it all the time. Like, people get up to the counter and that thing being toasted, that sandwich being toasted that smells amazing or you can have the healthy salad and willpower seems to come off.
So, I think there’s always going to be a percentage of the market that says they want to be healthy but don’t really mean it. But what we’re trying to do is encourage those that say they want to be healthy and actually, genuinely want to be healthy and are prepared to make decisions on that basis. We want to give them something that they trust that there’s been real effort into creating a meal and auditing the supply change around it.
Stuart Cooke: Got it.
Josh Sparks: But it is frustrating for us, because we’re being undercut by … you know, we are not the cheapest source of calories in the food court. We don’t use the processed crappy food that is cheap. Processed carbs are cheap, right?
Guy Lawrence: Oh, yeah.
Josh Sparks: So, it’s frustrating for us when someone slaps a whole bunch of nice images of seasonal food across a poster and splashes: “This season’s local produce. Healthy this. Healthy that.” And we know that 79/80 percent of their salad is processed food.
It is frustrating, but at the same time I think it fires us up. Like it makes us … it puts a bit of fire in our belly, because it means that we’ve got to get smarter about how we’re communicating. That not only are we healthy, but there is a follow-up question and please ask us, because we’d love to tell you. We’re going to get smarter and smarter in that conversation.
Guy Lawrence: Yeah. Brilliant
Stuart Cooke: Excellent.
Now, when I was younger, much younger than I am now, going through college. I worked in England for a very large supermarket chain. And I used to do the evening shift. So, you know, we’d get rid of the customers and we’d tidy up and we’d attend to waste.
So, food wastage, it was unreal. Now, I’m talking big supermarket chain. So, it was Sainsbury’s. I don’t know whether you’re familiar with that brand.
Josh Sparks: Yeah.
Stuart Cooke: So, I worked on the produce, the produce section, and occasionally the bakery. And every night we would just fill up probably three or four of these huge wheely bins of donuts and cakes and pies and pastries and all this kind of wonderful fruit, that just kind of past its cosmetic expiry date.
At the time, being a young guy, we used to eat donuts and you know, “You can eat a couple of donuts, guys, before you throw them.” And that was awesome, at the time. But it did open my eyes to: boy that is huge, huge, huge amounts of waste and on a global scale, as well.
Now, I was listening to a podcast the other day about food wastage with you guys and I thought you had some really neat policies. So, I wondered it you could share that with our audience, please.
Josh Sparks: Why sure. So, thanks for asking and I completely agree with you. It’s just I find it horrendous to think about the amount of waste.
So, what we do is twofold. One: we minimize what; we’re incredibly focused on developing systems and processes to minimize our waste. So, we’ve actually engaged a bunch of consultants and we’ve developed a system in-house that, they call them “build to’s” and this is all new to me, right? Because this is not fashion terminology.
So, there’s sort of “build to’s” each day in terms of the amount of stock that’s being prepared. And it’s based on a history of sales. Like-for-like sales.
So, Thursday’s today. What did we do last Thursday? What did we do Thursday before? It’s summer. It’s winter. It’s sunny. It’s not sunny. There’s a bunch of variables that we look at and really dial in what’s been what’s being prepped.
Typically that means we actually run out towards the end of the lunch rush and we’re normally open for another couple of hours beyond that. So, if that happens and that’s the ideal, after the lunch rush we actually prep to order. So, it means you order what takes takes two and a half to three minutes; that is our objective. It will take four to five minutes, but if you’re happy to wait that, you know, mid-afternoon, then it means that we don’t have any waste in those key products at all.
Now, having said that, we’re very rarely perfect, because the day’s never predictable and it’s extremely rare that we aren’t left with something in some ingredients.
So, we’ve got certain things right. We under cooked, we under cut some and then we did too much of others.
So, then we work with OzHarvest and they’re basically a group that collects food on a day-to-day basis, from a bunch of food operators actually, and provide them to the homeless.
So, our raw ingredients end up going into the raw ingredients for things like soup kitchens, to prepare their own food. And our prepped, ready-to-go food, is literally just given as a meal to the homeless.
You know, I had this very funny interaction not long ago, I guess it was about a year ago, in our store at Martin Place in Sydney, there used to … it’s not anymore, it’s just been refurbished … there used to be a little bench just outside the store.
I used to do all my meetings there, because we still don’t have an office, like I’m doing this from home, you know, we’re a small business. So, I was kind of using this as my desk. And I was meeting with my general manager and this guy came over, he was obviously homeless. I mean, he had an old sleeping bag around him. He had the big beard and the crazy hair. He looked like he was sleeping rough and he was clearly coming to me. Like he was making a beeline for me. Like, “What have I done to you?”
And so I’m sort of looking at him coming over and he goes, “Hey, hey, hey …” and I was wearing this THR1VE t-shirt … “Hey, are you Mr. THR1VE?” And I went, “Ah, I guess.” and he goes … am I allowed to swear on this podcast?
Josh Sparks: He goes, “I fucking love your food. It’s the best food.” Why that’s awesome!
Stuart Cooke: Wow.
Josh Sparks: I said, “I’m glad you enjoy it. Come back anytime.”
And it was just one of those moments. Because what’s happens is he’s getting one of the meals that’s got the THR1VE branding on it, so he knew it was from us. It just made me realize that you kind of set up these relationships, but you’re not always sure that it makes it to the end user exactly how you anticipate it might. But that was just a nice little moment and I think what OzHarvest does is fantastic.
And these days we don’t do as much prepped foods as we used to. We used to do salads that we made just before lunch rush. So if you’re in a hurry, you point at it in the fridge and we’d give it to you and you’d be good to go. But we moved away from that, because we wanted to give customers more choice in terms of how they build up the bowl.
So, we don’t have the level of giveaways we used to. So, OzHarvest, unfortunately are not getting as much from us as they used to. But we still provide them with any waste that we do have at the end of the day.
Guy Lawrence: Yeah. Sounds fantastic.
Stuart Cooke: It’s still a fantastic initiative. And just so you know, we’ve got quite a large station wagon, so if you need a hand transporting any of that food wastage, we’ll happily fill up our car with that and drive into the sunset with that. Don’t worry about that. Just say the word.
Josh Sparks: I may take you up on that.
Guy Lawrence: Mate, just a quick question. If anyone is listening to this is new to, say, “clean eating” and they walked into your THR1VE café today and go, “Right. I want to order a dish.” What would you recommend them?
Josh Sparks: OK.
Guy Lawrence: Somebody starting out.
Josh Sparks: Great question. Great question. And should we define “clean eating?” Should we define …
Guy Lawrence: Yeah. Go, yes.
Josh Sparks: So, for us; again the follow-up question thing; for us “clean eating” is about no processed foods. So, it’s no added sugar. No gluten-containing grains. It’s no chemicals, preservatives, etc., etc.
So, that’s how we define “clean eating.” It’s not strictly paleo. It’s not strictly primal. It’s certainly inspired by those protocols. But “clean eating” for us is about eliminating processed foods, added sugars, bad oils as well, and any gluten-containing grains. So, that’s how we define it.
So, what we typically do with someone who’s brand new to this way of eating or this way of living, we suggest something that is very familiar. And I have actually have this really strict brief that in our environment; a food court it’s not a niche healthy café in Bondi or XX0:40:19.000 Byron Bay or Neustadt, or the Mornington PeninsulaXX.
It is a high-traffic mainstream environment and we have to have food that sounds and looks familiar and comforting. We’ve just taken the effort of pulling out the bad stuff. So, most of our menu, I would say, hopefully would look and feel pretty approachable and unintimidating.
But our bestseller is our Lemon and Herb Pesto Chicken. Which is just a chicken breast that’s been butterflied, grilled. We make our own pesto. So, we use olive oil, we don’t add sugar to it, etc., etc. We do add a little Parmesan, because I’m not anal about dairy. So, it’s a really nice fresh pesto. We use roasted peppers.
And that will all sit on a bed of whatever veggies or gluten-free grains you want. But I’d suggest you do it on our zoodles, which are … literally it’s just a zucchini that’s been spiralized. It’s not cooked, it’s just … it looks like … it sort of looks like pasta, but it’s raw zucchini. It’s awesome.
Guy Lawrence: I love it.
Josh Sparks: And I do it a half zoodles base and then I’m really into a kind of seasonal grains thing at the moment, because like everyone, I feel like I’m not eating enough grains. So, I do half zoodles on the base, half seasonal grains and I do a side of avocado; maybe a side of broccoli. And depending on what you get, that’s going to cost you anything between, sort of, $12 and $16; depending on how hungry you are and how large each portion you want it to be.
So, that’s kind of a really nice, familiar lunch/dinner. It’s the kind of thing you would see on lots of café menus and lots of restaurant menus and lots of people make it at home.
So, I would recommend something pretty simple like that to start off with.
Guy Lawrence: Perfect. You’re making me hungry.
Stuart Cooke: I am very hungry as well. And good tip as well on your zoodle. Because I had always … well when I say “always,” I’ve experimented with zucchini pasta and for me I’ve always boiled ,,, I’ve kind of boiled it too long and always ended up with a really sloppy mess.
Josh Sparks: Right.
Stuart Cooke: And I’ve been really disappointed. I’m not looking forward to the next one. So, you just do that raw, do you?
Josh Sparks: We do it raw. Yeah.
Stuart Cooke: Right.
Josh Sparks: Because the other, I’m sure you guys read all the same research as well, when I talk about diversity of vegetables, most of us don’t have enough. And then in terms of diversity of preparation, most of us get stuck on a prep step. So, we like steaming or we like roasting or we like frying or whatever. Everything that I read suggests that we should have a mix of a whole huge variety of veggies and a huge variety of prep, including raw. And I realized outside of salad leaves and salad greens I never eat a lot of raw veggies.
So, it’s a way, and I don’t want to say the entire business is built around my selfish desire for raw veggies, but it seems like those zoodles were a good idea and they’re selling very well.
Guy Lawrence: Yeah. Great. Well, they say variety is the spice of life, mate. That’s for sure.
Josh Sparks: Exactly. Exactly.
Stuart Cooke: That’s beautiful. That’s so deep, Guy. I’m really moved by that.
Guy Lawrence: He’s bagged me twice all ready on this podcast. I’m sure I’ll …
Stuart Cooke: I just can’t help it. Sorry. It’s the beard, the beard. Have you noticed he’s got a beard now?
Josh Sparks: He’s rocking it. It’s very masculine.
Guy Lawrence: It’s very hip, I reckon.
Stuart Cooke: He’s going ancestral.
Josh Sparks: And when he does go shirtless, it’s going to be sort of hipster meets paleo.
Guy Lawrence: Exactly. I’m getting in theme for this podcast. That’s all it was. It was for you, Josh. It was for you.
Stuart Cooke: Thanks a lot.
Josh Sparks: Thank you.
Stuart Cooke: So, I’m going to steal another question, Guy.
Guy Lawrence: Why not, you bagged me twice.
Stuart Cooke: So, paleo, Josh. So, paleo’s all over the media right now. It’s getting some great press. Good. Bad. Indifferent. Has this particular message affected you in any way?
Josh Sparks: Yeah, it has. So, I think that there’s two things I would say. First of all I think … further the point I made earlier, it’s great that paleo is even appearing in the press. Just like it’s great that health is now appearing in the food court and to the extent it’s inspiring a dialogue, and at times a well-researched and intelligent dialogue, then obviously I applaud it. I think that’s a fantastic thing.
Stuart Cooke: Yup.
Josh Sparks: On the flip side, because the media deals primarily in sound bites and research takes time and to give them their credit, they work in very short-form media these days, I mean, everything’s a Tweet, basically, in whatever format it’s coming.
I don’t think we’re getting the benefit of a lot of the nuance around what is paleo, what is primal, what’s ancestral health, and I think it’s as a subset of that, people tend to hang onto certain aspects of it that appear dogmatic or prescriptive and I think most people, me included, don’t like being told what to do.
So, I think the backlash that we’re seeing is a natural human response to the perception, you know, real or imagined, that we as a community are coming out and scolding and lecturing people and telling them how bad they are and how better they could be if only they were as purist as we are.
Now, I don’t work that way. I know you guys don’t work that way. But the perception is that we as a community are inflexible, we’re dogmatic and we’re prescriptive. And I think that’s something we need to be very, very focused on countering. Because the reality is, that as Mark Sisson keeps saying; as Robb Wolf keeps saying, as Chris Kresser keeps saying, there is no one paleolithic diet. It’s a template. It’s a template. And there are paleolithic communities that have nothing but meat, primarily fat and protein, there are paleolithic communities that have 16 to 17 percent from their carbs … 16 to 17 percent of their calories from carbs, now, ancient carbs, but carbs.
So, when we’re coming out and saying, for example, “paleo is low-carb,” not only is that historically completely inaccurate, it also fails to recognize that there’s a huge swath of population that are interested in paleo. And they run from skinny weightlifting boys through to, you know, obese Type 2 diabetes, syndrome “X” men and women in their 40s, people who train intensely with weights, people who like going for a walk; obviously completely different need for carbohydrate.
So, I think that it’s a great thing, but it’s a double-edged sword. I think it’s a great thing, but the over-simplification of it I think personally has definitely led to some rather challenging conversations between me and customers and me and the press.
Stuart Cooke: Yeah.
Josh Sparks: But also our business has taken … it took a knock when it was really intensely fervently being debated. We noticed that certainly salads and certain products came off. Thankfully they’ve gone back up again. But I think it’s a consequence of over-simplification and the perception of dogma, I think.
Guy Lawrence: Yeah.
Josh Sparks: So, this sort of conversation is what I love, because we can put it in its rightful context. Rather than saying, “paleo is this and paleo is that. And you’re not allowed to do this and you’re not allowed to do that.” Which just instantly gets people’s back up. And what you end up doing … I know it’s a long-winded answer … but what you end up doing in that sort of environment is preaching to the converted.
And if we got into this, because I know I did and I know you guys did, because we genuinely want to help other people, I mean, I certainly didn’t get into it for the money. I should have stayed in what I was doing instead. It’s a grand way to not make a lot of money. But we got into it because we genuinely want to help people.
Now, if that’s the belief and there’s real authenticity and integrity around that, we have to reach people that aren’t already converted and that are probably going to be a little bit resistant to the message. And to go back to my fashion days for a second, because it’s a stupid analogy, but I think you’ll understand what I mean.
You know, you have catwalk pieces that are gorgeous and expensive and no one really wears.
Stuart Cooke: Right.
Josh Sparks: They end up on the backs of celebrities and they end up in magazines. But they attract attention and they spark interest. But they’re way too intimidating to the average consumer.
Guy Lawrence: Yeah.
Josh Sparks: So, the average consumer, you’ve got to provide a bridge and that bridge is something like a XX 0:48:22.000 t-shirt brand or a dinner brand or a swimwear brandXX or whatever. They come in; they experience the brand; they get excited about it and hopefully they work their way up the ladder.
Now, that may sound like a stupid analogy, but I think we’ve got to a certain extent a analogous situation here where we bombard people with the pointy end of the stick, you know, the last 5 percent, this is all we want to debate the first 95 percent.
If we had people just decide they wanted to step over that bridge with us and we soften the message just a little bit and say, “Look, if you’re not ready to give up bread and you show no signs whatsoever of gluten intolerance, well then, let’s try to get you on an organic salad XX 0:49:00.000 or oatsXX it’s naturally a lot lower in gluten, and let’s just start by giving up the sugar and giving up these horrible oils that you use for cooking and deep frying.”
And then notice some changes, and this is what Sarah Wilson done so brilliantly.
Guy Lawrence: She’s done brilliantly, yeah.
Josh Sparks: Start the journey with sugar. And that is naturally going to … you’re going to see profound change in how you look, feel and perform. And if you’re a curious person and you’re interested in furthering the journey, then you ask, “Well, what’s next and what’s next?”
The opposite is what I think some in our community are doing, which is coming out and saying, “You either do all of this or you do nothing.”
Stuart Cooke: Yeah.
Josh Sparks: And if you don’t subscribe hook, line and sinker, to everything in this book or everything on this website or whatever, then you’re not worthy and you’re not truly one of us. And I think that is; that’s great if you’re trying to build a small club. It’s not great if you’re trying to change the world, because we need to bring as many people with us as we possibly can.
And just recognizing that not everyone is as ready for the hardcore message, softening it a little bit, I think you’re going to bring a lot more people with you and that’s going to have a much bigger impact.
Guy Lawrence: Yeah, mate. Great answer, man. Absolutely. Couldn’t agree more.
I’m just looking at the time. I’m aware that the time’s getting on, right? So, I want to just touch on a couple of questions and then we do some wrap-up questions to finish …
Josh Sparks: Cool.
Guy Lawrence: … which is always fun.
But, one thing that I was really intrigued to know and I just want to bring on the podcast. I think people listening to this might not appreciate the effort; almost you could say the entrepreneurship of what you do and stress and everything else that’s going on. You’re a busy boy. You’re doing wonderful things. You’re very successful. How do you keep that work/life balance? Any tips? Like, what do you do?
Josh Sparks: That’s a great question and I would say that … well, first of all I live with my Creative Director, so I’m romantically involved with my Creative Director, Steph, so I don’t know whether I’ve pulled off work/life balance rightly there. Truthfully, I mean, taking about THR1VE every night at dinner is not work /life balance.
But you know what we do, what Steph and I do, what we encourage everyone in the business to do, is make time to train. So there’s this … no matter what’s going on, it’s in the diary and I don’t train every day or anything like that. I train every second day. So it’s three or four times a week, depending on the week. That’s always locked in.
I try to get sun every day. Even if it’s a crappy day, I just sit outside for a while. You know, 10, 20 minutes over lunch.
I started meditating, which I am absolutely rubbish at. The whole “still the mind” thing, I don’t know if that’s ever going to be possible, but I kind of love that too, that I’m really rubbish at it and I’m getting better at it so slowly. It’s going to be a lifetime thing for me and I’ll probably still never get there. So, I’m finding that really helpful.
But in terms of … so you know Keegan, right?
Guy Lawrence: Yeah.
Stuart Cooke: Yeah.
Josh Sparks: Keegan Smith, who we all know and love. I think the guy is genius in many ways. He’s got; he started to focus on one specific area, but I think he’s a very clever guy. And he said to me once; we were talking about stress and he sent me a follow-up note. And he said, “Look, I could tell you were really stressed. I can tell you’re really busy.”
And there was a point earlier on, I mean, not that it’s not stressful now, but it was early on, we were running out of cash. The stores weren’t yet profitable and there was a very real possibility that it just wasn’t going to work. We were selling food and we had a group of customers that loved us, but we just didn’t have enough of them.
And so, I remember meeting him and sort of sharing with him a little bit, “Look, I think someday this is going to be an amazing business, but oh my God it’s incredibly difficult right now.” And he sort of empathized with me.
Anyway, he sent an email later and he said, “Josh, the thing with stress, you’ve got to decide whether the stress relates to your life’s purpose or not. And if it relates to your life’s purpose, then not only do you not resist it, you embrace it. Because that’s exactly what you need to make you harder, stronger, fitter, faster, you know … blah, blah, blah. It’s a hormetic stress. But if it doesn’t relate to your life’s purpose, you have to be ruthless about eliminating it. Just get it out of your life.”
So, a negative person, a negative relationship, some kind of partnership or some sort of hobby or something that isn’t serving you any more, you eliminate it.
Guy Lawrence: Great.
Josh Sparks: And I think that’s … it’s probably not balanced as such, but I’ve really taken his advice to heart and I’ve become a lot less social. Like, if I’m social now, it’s because it’s something I really want to do and it’s people I really care about and they mean a lot to me. I’m not going out through the opening of an envelope or because someone’s throwing a party or whatever.
So, I’m really focused on spending quality time at home with Steph and with the kids. Prioritizing in training. Prioritizing in good eating. Mediation. All that kind of stuff.
But then also recognizing that some days are going to be incredibly stressful, because I’ve chosen to do something that is challenging and I can’t blame anyone else for that. And so, I need to embrace it and work out, “OK, why am I feeling stressed?” Really get underneath the skin of the challenge and how are we going to take this to the next level.
So, I mean, I know I’m skipping ahead to talk about something you often talk about with your guests around favorite books.
Guy Lawrence: Yup.
Josh Sparks: But just on this stress point. A book called “Antifragile.” Have you ever heard of that?
Josh Sparks: So, his surname is: Taleb. And his first name: Nassim. He wrote “The Black Swan.” His background is from … he was a quantitative trader. He made a lot of money out of quant trading on the markets and he’s now basically a fulltime philosopher.
But anyway, the whole “Antifragile” book is written on the idea that systems, be they natural systems; be they the human cellular system; be they economic structures or political structures or whatever. All rely on a certain amount of stress to thrive.
Guy Lawrence: Yup.
Josh Sparks: Got to get the THR1VE word in there again.
Guy Lawrence: Again. We’ve got to make it three by the end of the podcast, mate.
Josh Sparks: Yeah. Yeah.
Not only; there’s a difference between being robust or resilient and being anti-fragile. Robust and resilient means that you absorb the stress and try to maintain stasis. His idea around anti-fragility is that stress makes you stronger.
So, say, for example, you go out and train with weights. All right? And the short term, if we took your blood after doing German volumetric training squats, 10 sets of 10 squats, your bloodwork would be horrendous. And if we showed that do a doctor and didn’t tell them that you’d done 10 rounds of 10 reps on heavy squats, they would probably want to hospitalize you. Your stress markers would be out of control. You’d be showing a whole bunch of damage at the cellular level. Cortisol would be slamming through the roof. Etcetera etcetera.
But next time you come into the gym, provided that you have the right nutrition and adequate amount of rest, you’re going to be stronger.
So, that’s a short-term stress that makes you stronger and more capable of coping with the same stress next time. Everyone understands the weight training analogy, right? But I think Keegan’s point, at least the way I interpret it, is that it’s the same with emotional/intellectual stress as well. If you don’t have at, at least in a way that’s something that you can cope with and doesn’t put you in the ground, and it relates to something that you consider really important, then surely you can overcome it. That stress that seemed completely unmanageable before, we’re good to go and we’re ready to move on to the next level.
So, I know that’s a really long-winded way of answering the question, but…
Guy Lawrence: No, that’s fantastic, and a great analogy. And I know Tony Robbins goes on about exactly the same thing, and he gets you to draw like a stick man on a piece of paper with a circle around it, you know. And that circle is your comfort zone.
And we very rarely go to the edge of that. But he encourages that you go up against it and you push it, but you don’t step outside. So, your stress muscles are being built and then that circle slowly gets bigger and bigger and then as years go by you don’t realize it but you’ve grown tremendously through actual stress. But you only want to take on what you can cope with.
Josh Sparks: Yeah, exactly. You won’t know until you’ve taken it on. And you know that old saying about “bite off more than you can chew and chew like hell.” I think is a part of that with me as well, where I think that, you know, it’s an other terrible cliché but an accurate one. And you guys might relate to this. But if you knew everything about what you were currently doing before you started, you probably wouldn’t have started it, right?
Stuart Cooke: Oh, my God. No way.
Josh Sparks: But you are. And you’re doing really well. You guys are killing it here. You’re moving into the States. And you’ve got a fantastic product. I think you’ve got best-in-class product. And you’re taking it to the world.
So, you know, you wouldn’t have done that if you knew everything. And that’s why sometimes I think it’s better to just leap. You trust your gut. Your intuition says this is gonna work. You know it’s gonna be difficult. But you can probably figure it out along the way. So, just go for it.
Guy Lawrence: I often joke sometimes that being naïve has been my best friend in some respects, because if you have no idea and sometimes you just jump, you just figure it out and then you learn along the way.
Josh Sparks: For sure. And if you don’t; if; the worst-case scenario is that you start again. This is not life-and-death stuff, right? This is about, whether it’s business or a relationship or sport or trying to do a PB in the gym or whatever it is, if you fail, OK. Well, pick yourself up and go give it another shot. I mean, why would you not want to do that?
Stuart Cooke: Exactly right. And life’s lessons, right? You learn from each mistake you make, which makes you stronger or a better person moving forward.
Josh Sparks: I totally agree. It doesn’t make it feel great at the time, always. But it’s the only way to live.
Stuart Cooke: Oh, look, no. I love that. Everything that we do, albeit negative, I want to know: Well, what can I learn from this? What can I do different next time?
Guy Lawrence: And another great tip, I think it was Meredith Loring, when we asked her, she came on the show, and she said, well, the best thing she’s realized is only focus and set goals that are within your control. Like, don’t try and control the uncontrollable and just let it roll and then things will come in time. And she said once she had that shift in the headspace…
Because we think about this with the USA at the moment, it’s probably the biggest decision we’ve ever made to move into an American market. And, you know, I could seriously lose sleep over this if I chose to. But it’s beyond my control, so with Stu and I we just meet up and we just focus on the things that we know we can do, we can control, and the rest is up to fate, to a degree. You do your best and then the rest is just see what happens.
Josh Sparks: Yeah, absolutely. Yeah. And give yourself the time and the space to figure out along the way. You know, you don’t set yourself crazy goals where you’ve got to conquer the entire market in 12 weeks.
Guy Lawrence: Exactly. Patience has been…
Josh Sparks: Yeah, it’s a tricky one.
Guy Lawrence: It’s massive. It’s everything, almost, to a degree, and then you just, “OK. Let it go.”
But we’ve got a couple of wrap-up questions. I reckon we should just shoot into them. One was the books. So, what books have greatly influenced or make an impact in your life. Are there any others on top of Antifragile?
Josh Sparks: There’s tons.
Guy Lawrence: Give us three.
Josh Sparks: OK. So, OK, this is a little bit off the reservation but Fear and Loathing in Las Vegas. I read that as a teen and it blew my mind and I think it’s done that generations of guys and gals. And I think probably what I found most entertaining about it was the guy was just such a; there was no rule that he wasn’t comfortable breaking. And of course it’s fictionalized and of course there was an obsessive amount of drug and alcohol abuse going on. So, his particular vehicles for demonstrating his willingness to rebel, we don’t necessarily recommend to all your listeners. But the idea that he was just out to have the adventure of a lifetime and didn’t care what the rules were, I think at a pivotal age to me… Because I was pretty conservative. I was very much; I followed the rules and I was a very good student and all that kind of stuff. And I just did a 180 in my thinking: “Hold on a second. Maybe I don’t have to follow the path that’s been laid out for me. Maybe there’s another way to go about this.”
So, though I hate to recommend it because it’s full of massive powdered drug use, it’s actually a really good book from the perspective of: Let’s think about this differently. Don’t necessarily follow the example, but let’s think differently.
I think the other book that I’d say, apart from all the paleo and primal ones; your audience will be very familiar with those ones. I think Robb’s book; Robb Wolf’s book and Mark Sisson’s book had a huge influence on me.
I think Tim Ferriss is underrated by a lot of people in the paleo and primal community. But I think his work has probably had a greater influence over me in more areas. Because he touches on business and he touches on relationships and he touches on sex and a whole bunch of stuff that the paleo and primal crowd tend to ignore a little bit. And they shouldn’t because they talk about lifestyle but they tend to write primarily about food. So, I found Tim Ferriss’s stuff really good.
The other thing that had a huge impact on me, I went to a Zen school. I lived in London for five years after graduating from uni, and I went to a Zen school very sporadically and it was just, I guess, my first attempt to meditate, really. I heard about this school. And it was in Covent Garden, which you guys obviously know well, and it was this crazy little place where you just sat around and nothing happened. And my first few times, I was like, “What are we going to do? We do we start?” And they were: “It’s done now. You’re finished.”
But there’s a book called “Zen Mind, Beginner’s Mind” that I read at the time and the idea is that for all of us to try to acquire a beginner’s mind. There’s a quote in there that in the expert’s mind there are very few possibilities. In the beginner’s mind, it’s unlimited, right? So, the smarter we get and the more we know, the more narrow and dogmatic we tend to become. And the whole idea is let go of all that and try to reacquire a beginner’s mind. Come to things fresh with an open mind. And you see things that you otherwise would have missed. So, I thought was a fantastic book.
Guy Lawrence: Yeah, that’s an awesome message. Our beliefs shape so many of our judgments moving forward, and you’ve got to avoid that, for sure. Fantastic.
Josh Sparks: You mentioned Tony Robbins before, and I think that Tony Robbins; I went to all his courses. So, when I was living in London, I did the three-day Unleash Your Power. And then I went to Hawaii and did; I can’t remember what it’s called.
Guy Lawerence: Date with Destiny? Did you do that one?
Josh Sparks: Yes. Date with Destiny on the Gold Coast. And one in Hawaii, and I can’t remember, and Financial Mastery I did in Sydney. So, I certainly did them all over the place.
But his stuff is awesome. And it sounds kind of; I don’t know if Hunter S. Thompson and Tony Robbins have ever been mentioned in the same sentence before, from Fear and Loathing in Las Vegas to Unleash Your Power. But in their own way, they both challenge us to think differently. To think more creatively and to free your mind.
Guy Lawrence: Yeah, “Awaken the Giant Within” had a huge impact on me; that book itself. And I’ve been to a couple of his seminars as well, yeah.
Josh Sparks: He’s here in a few weeks, I think.
Guy Lawrence: We should get him on the podcast, Stu. I’m sure he’ll come on.
Josh Sparks: I think we’re busy, Guy.
Guy Lawrence: Yeah, I’m confident of him.
Stuart Cooke: It would be a good get.XX
Guy Lawrence: So, last follow-up question, Josh. What’s the best piece of advice you’ve ever been given?
Josh Sparks: Oh, man. I think, wow, you know what? I didn’t expect this one so this is a good surprise wrap-up question.
Guy Lawrence: You’ve had a lot to say up until now and now he’s stumped.
Josh Sparks: Just talk amongst yourselves.
Guy Lawrence: Have you got any fashion tips for Stu?
Stuart Cooke: Don’t hang around with you, mate. Well, maybe that’s the best fashion tip. I just need to hang around with you and suddenly I look hugely fashionable.
Josh Sparks: You guys can keep doing this. This is good.
You know, it’s such a cliché but I think probably my mom. And when I was debating what to do and whether or not I should get out of fashion and do what I really wanted to do, she said, as mothers do, she said: You know your own heart and you’ve got to follow your heart. And it’s so cliché. And I know it’s on a million different Hallmark cards. But when it comes from someone you really respect, who knows you inside-out and backwards and says, “You do know what to do, so just go and do it,” I think that was the best piece of advice I’ve ever had.
Stuart Cooke: Perfect. I thought you were gonna say that your mum told you to eat your greens and that’s how you got where you are today.
Josh Sparks: She did say that as well. That was the second sentence.
Guy Lawrence: So, what’s next for you, mate? You got anything coming up in the pipeline?
Josh Sparks: Yeah, we do. A bit like you guys, we’re looking overseas. But not just yet. We’ve decided after much contemplation, we’ve registered the trademark all over the world, and we bought the trademark in the U.S. But after much thinking about it, we’re going to focus on doing another six to 10 stores in Australia first and just really kind of dial in the model.
So, another six to 10 stores in Australia, we’ve got three lined up in the next 12 months. We might do four; I think probably three. Every four months feels about right. Which feels fast to me, but it’s incredibly slow, as I understand, in our industry. They want you to do 10, 20 a year, franchise, and do all that kind of stuff. And I just want to focus on doing our own stores and getting them right and help seed this conversation that we’ve been talking about: trying to get the follow-up questions asked, trying to get a more nuanced, intelligent conversation around what we do and what you guys do, in our whole community.
So, I think rather than rushing off too soon, because retail takes time to build out, wholesaling, what you are doing, you can grow a little bit faster. I think just focusing on Australia for the next 12 to 24 months. But then I would love to take what we’re doing overseas.
And there’s a raging debate amongst a whole bunch of people who I respect whether that should be U.S. or whether it should be Asia. But some kind of off-shore opportunity. Because the Australian market, ultimately, it’s finite. It’s not huge. And it’s very high-cost for what we do.
So, if we took our exact business model anywhere else in the world, it would instantly be meaningfully profitable because the costs are lower.
Guy Lawrence: Wow.
Josh Sparks: So, I think that’s an exciting opportunity. Because at one point I need to pay everyone back, right?
Guy Lawrence: Just keep borrowing, mate. Just keep borrowing. Just roll with it.
Josh Sparks: The investors want a return at some point. So, I think they have been very supportive of my vision, which is great. But in Australia it’s very difficult to do what we’re doing and make it meaningful for investors.
Australia’s a great place to prove a model and prove a brand. It’s a very difficult place to build a small business. Which is why Australia’s full of these massive XX1:08:14.000 shop places? The cost base is so high.XX
But I love doing it here, and I’d happily do it here forever. But I think to really maximize the impact we want to make, which is the “heart” stuff, and return a meaningful number to my investors who have placed so much faith in what we’re doing, which is sort of the “head” part, going overseas at some point makes sense.
Guy Lawrence: Yeah, cool. And, mate, I mean, you have been super successful so far. It’s a fantastic brand and I have no doubt moving forward that you’ll be successful wherever you heart leads you to in those endeavours.
Josh Sparks: Thank you very much. I appreciate it.
Guy Lawrence: For anyone listening to this; obviously they might not be near a THR1VE café but they might like to find out more about you and what you do, where’s the best place to send them?
Josh Sparks: Probably the website, which is Thr1ve.me. Thr1ve with a 1, dot me. And Instagram, which is Thr1ve. Our social media, which is done Steph, my partner, obviously I’m a little bit biased. I think she’s brilliant. So, there’s a really good level, I think, of understanding around what we do that is conveyed through social media.
We’re re-launching our blog. We just sort of got to busy doing the store, so we haven’t really spent enough time on the blog. We’re gonna re-launch that in a few weeks. And in the meantime, there’s some good information on the website as well.
But if you can’t get into a store, the best way to get a sense of what we do is to buy 180 products and read the books that we are talking about and get involved in the community. Because what we’re doing is really, or trying to, hopefully, with some degree of success, distilling a message that we’re all sharing and presenting it in our specific environment, which is the food court and fast-casual restaurant environment.
But you guys can sell over the internet. I can’t send a bowl over the web, unfortunately. But you guys can send protein all over the place.
So, you know, get involved with what you’re doing, which obviously they already are, because they’re watching this podcast. But enjoying your products, reading up on the books, getting involved in the community, trying to spread the word like we discussed in a way that really attracts the unconverted and perhaps those who are a little bit intimidated.
And when they do eventually get to a THR1VE, it’s gonna feel like coming home.
Guy Lawrence: Yeah, awesome, mate. Awesome. And we’ll link to the show notes. And just before I say goodbye, I’m going to ask you, you can give me a very quick answer, because we didn’t get to talk about it: Is Mark Sisson coming back to Australia?
Josh Sparks: I certainly hope so. We are not doing THR1VE Me in 2016. We’re going to do it every two years. It turned into a; it was such a massive exercise. I mean, you guys were there. It was great, but it was huge.
Guy Lawrence: It was awesome.
Josh Sparks: I’m really looking forward to doing it again, and Mark’s keen to come back. So, I think realistically for us it will be 2017.
Guy Lawrence: Brilliant. And, yeah, we got to spend some time with Mark and he’s a super nice guy, but also exceptionally fit and walks his talk.
Josh Sparks: Exactly. It’s all about authenticity and integrity.
Guy Lawrence: Yeah, yeah. And you need to go and see him once. Like, you need to be there. Awesome. Something to look forward to.
Josh Sparks: Yeah, great. Well, I hope you guys are back. We certainly want you there.
Guy Lawrence: Oh, we’ll be there, mate. Definitely.
Awesome, Josh. Look, thank you so much for your time today. I have no doubt everyone’s gonna get a great deal out of this podcast.
Watch the full interview below or listen to the full episode on your iPhone HERE.
Guy: Make no mistake, the importance of gut health is becoming more paramount than ever and it’s something I believe should not be ignored. So who better to ask than a board-certified neurologist who truly understands the gut, brain and health connection!
Our fantastic guest today is Dr David Perlmutter. He is here to discuss his brand new book ‘Brain Maker’ – The Power Of Microbes to Heal & Protect Your Brain For Life.
The cornerstone of Dr. Perlmutter’s unique approach to neurological disorders is founded in the principles of preventive medicine. He has brought to the public awareness a rich understanding that challenging brain problems including Alzheimer’s disease, other forms of dementia, depression, and ADHD may very well be prevented with lifestyle changes including a gluten free, low carbohydrate, higher fat diet coupled with aerobic exercise.
Full Interview: The Key to a Healthy Gut Microbiome & the ‘Brain Maker’
In This Episode:
Why gut health and microbiome is critical for long lasting health
The quick ‘checklist’ to see if you have a healthy gut
What to eat daily to nurture your gut health
David’s daily routines to stay on top of gut & microbiome health
Guy:Hey, guys. This is Guy Lawrence of 180 Nutrition. Welcome to today’s health sessions. This is a podcast I certainly thoroughly enjoyed recording and it’s one I’m definitely going to listen to again. There’s a lot of information on here that I’ll need to go over, but ultimately, I think it’s a podcast that if you take the time to understand what’s been spoken about and actually apply the things that are said, it can make a dramatic change to one’s health, to your own life and of course your longevity and quality of life moving forward. I think it’s that big a topic. The topic at hand is going to be pretty much with the microbiome, gut health. Our awesome guest today is Dr. David Perlmutter.
If you’re unaware of David, David is a board-certified neurologist and a fellow of the American College of Nutrition. I almost didn’t get my words out there. He’s been interviewed by many national syndicated radios and television programs, including Larry King Live, CNN, Fox News, Fox and Friends, the Today’s Show. He’s been on Oprah, Dr. Oz, the CBS Early Show. He is actually medical advisor to the Dr. Oz Show. Yes, we were very grateful for David to come on and give up an hour of his time and share his absolute wealth of knowledge with us today. He’s written a couple of awesome books in Grain Brain. He’s got a brand-new book out called the Brain Maker which is what we generally talk about today. That’s obviously the brain and gut connection.
The cornerstone of Dr. Perlmutter’s approach to neurological disorders has been founded in the principles of you could say preventative medicine, which is why we’re super excited to have him on. He has brought public awareness now to a rich understanding that challenging brain [00:02:00] problems include Alzheimer’s disease, other forms of dementia, depression, ADHD may very well be prevented … All these things with lifestyle changes. Think about that for a moment, including a gluten-free, low-carbohydrate, high-fat diet, coupled with exercise and aerobic exercise.
Anyway, strap yourself in. This is fantastic. For all you guys listening in the USA, if you haven’t heard, you might have heard me speaking on a couple of podcasts, but 180 Nutrition and now superfoods are now available across America wide which is super exciting for us. If you haven’t heard about it, you can literally just go back to 180nutrition.com and it’s a very simple way of replacing bad meal choices. If you’re stuck and you’re not sure what to do, we encourage a smoothie and a scoop of 180 with other things. It’s the easiest way to get nutrient-dense foods and fiber-rich foods really quickly. All you have to do is go back to 180nutrition.com and check it out. Let’s go over to David Perlmutter. Enjoy.
Hi. This is Guy Lawrence. I’m joined by Stuart Cooke. Hi, Stewie.
Stuart:Hello, Guy. How are you?
Guy:Our fantastic guest today is Dr. David Perlmutter. David, welcome to the show.
David:I’m delighted to be here, gentlemen.
Guy:It’s fantastic. We’ve been following your work for some time now and be able to expose us to the Aussie audience, I’m very excited about. With that mind, would you mind, for our listeners if they haven’t been exposed to your work before, just sharing a little bit about yourself and what you do?
David:I’d be delighted. I’m a brain specialist. I’m a neurologist, and that probably doesn’t explain what I do. I’m very much involved in various lifestyle factors as they affect the brain, as they affect human physiology, and really have begun exploring well beyond the brain, [00:04:00] what are we doing to ourselves in terms of the foods that we eat, both positive and negative? More recently, how are our food choices and other lifestyle choices affecting the microbiome, affecting the 100 trillion organisms that live within us because we now recognize that those organisms are playing a pivotal role in terms of determining whether we are healthy or not. That’s pretty much in a nutshell what I do.
Guy:There you go.
Stuart:Fantastic. We first heard about you, David, when you wrote the book, Grain Brain which was fantastic. For me, I think it was important because we heard a lot of stories and press about grains and how they’re making us fat and they’re ruining our health. Other ways made the connection of it’s grains … I’m okay with grains. I don’t get any gut ache. I don’t get any gastrointestinal issues, but I never thought about it from a brain perspective. I just wondered if you could share just a little bit about why you wrote Grain Brain, what inspired you to write it?
David:Stuart, the real impetus behind Grain Brain was for the very first time, I thought it was critical for a brain specialist to take a position of prevention, of looking at the idea that these devastating brain conditions that I’m dealing with on a daily basis, autistic children, adults with Alzheimer’s, Parkinson’s, MS, you name it, that some of these issues are preventable, and that really flies in the face of pretty much mainstream doctrine. It is going against the grain, if you will which it seems to fit. It became very clear to me that our best peer-reviewed, well-respected literature [00:06:00] has been publishing information not only about gluten but about more generally, carbohydrates and sugar for a couple of decades, and no one has paid any attention.
It’s been published, but I really found that somebody needed to step forward and make that information known to the general public. I began implementing these practices in my clinical practice in treating patients day to day and began seeing really remarkable results. That is what got behind me writing the book, Grain Brain, really exploring how sugar, carbohydrates and gluten are absolutely toxic for the brain. Ultimately that book was translated into 27 languages and is published worldwide. The message has really gotten out there. I’m very proud of that. These are people reading the book that I will never see and yet, I know the information that they’re gleaning from reading this book is going to help them, and it makes me feel good at the end of the day in terms of what I’m doing.
Guy:Yeah, that’s fantastic.
Guy:Awesome. It’s interesting about grains because people seem to have a real emotional attachment to sugar and grains. The moment you ask them to start cutting down, reducing, removing, it can be quite challenging.
David:People have a religious connection to grain. It’s in the Bible. Give us this day our daily bread. For somebody to come along and say, you know, maybe that’s not what you should be eating, it challenges people on multiple levels. Number one, bread and carbs and grains are absolutely comfort foods that we all love. We all got rewarded as children by having a cookie or a piece of cake on your birthday. We love those foods. We love sugar. We are genetically designed to seek out sugar. It’s allowed us to survive.
The reality of the situation is we’ve got to take a more human approach to this in terms of our higher level of understanding and recognize that we [00:08:00] as a species have never consumed this level of sugar and carbohydrates, and that gluten-containing foods are in fact challenging to our health in terms of amping up inflammation, which is the cornerstone of the diseases I mentioned: Alzheimer’s, Parkinson’s, autism, even cancer and coronary artery disease. In that sentence, we’ve covered a lot of territory.
You mentioned grains, and I want to be very clear. There are plenty of grains that are around that are not necessarily containing gluten; and therefore, my argument against them doesn’t stem from the fact that they contain this toxic protein called gluten but rather because they’re a very concentrated source of carbohydrate. Rice, for example, is gluten-free and you could have a little bit of rice. There’s nothing wrong with a little bit of rice, but you have to factor the carb content of that serving of rice into your daily carbohydrate load and don’t overdo it. I’m not coming down on grains across the board, but I’m really calling attention to the fact that these grain-based foods are generally super concentrated in terms of sugar and carbs.
Guy:I understand your carbohydrate tolerance. You answered the next question where I was going to speak, like, should we limit it to all grains or just the heavily refined and processed carbohydrate kind of …
David:See answer above.
Guy:Yeah, there you go.
Stuart:What about the [high street 00:09:28] gluten-free alternatives where people are saying, well, look, it’s grain-free, gluten-free?
David:Again, Stuart, exactly my point. People walk down the gluten-free aisle thinking, hey, I’ve got an open dance card here. It’s gluten-free. How about it? That opens the door to the gluten-free pasta, pizza, bread, you name it, flour to make products, cookies, crackers and you name it. Again, the issue is that one of the most devastating things that’s happening to humans today [00:10:00] is that our blood sugar is rising. There is a very direct correlation between even minimal elevations of blood sugar and risk for dementia. That was published in the New England Journal of Medicine in September of 2013 where they demonstrated that even subtle elevations of blood sugar well below being diabetic are associated with a profound risk of basically losing your marbles.
Please understand, when we’re talking about Alzheimer’s and dementia, there is no treatment available for that issue. Having said that, then this whole notion of prevention and preventive medicine as it relates to the brain really takes on a much more powerful meaning and urgency.
Guy:Would glycation pop in there as well then where you’re speaking … Would that all stem then from the processed carbs and the fact the brain is …
David:That’s right. Guy, you bring up a very good point, and that is this process of glycation. Just for your viewers, let me just indicate what that is. Glycation is a biochemical term that deals with how simple sugars actually bind to proteins. That’s a normal process, but when it gets out of hand, it changes the shape of proteins, amps up inflammation and amps up what are called free radical production.
We measure glycation really very simply in the clinic, and I’m certain that’s done worldwide, by looking at a blood test called A1C, hemoglobin A1C. Diabetics are very familiar with this term, because it’s a marker of the average blood sugar. A1C is a marker of the rate at which sugar is binding to protein. The higher your sugar, the more readily that process happens. What we’ve seen published in the journal, Neurology, is a perfect correlation between levels of A1C or measures of glycation [00:12:00] and the rate at which the brain shrinks on an annual basis. There’s a perfect correlation then between higher levels of blood sugar through glycation that you bring to our attention and the rate at which your brain will shrink.
Well, you don’t want your brain to shrink, I can clue you. A smaller brain is not a good thing. That said, you’ve got to do everything you can, and that is to limit your carbs and limit your sugar. What does it mean? It means a plate that is mostly vegetables, above ground, nutrient-dense, colorful, fiber-rich vegetables, as well as foods that actually are higher in fat. That means foods like olive oil. If you’re not a vegetarian, that would be fish, chicken, beef that is preferably not grain-fed but grass-fed, fish that is wild as opposed to being farm-raised, like the chicken being free range.
This is the way that we actually give ourselves calories in the form of fat calories that will help us lose weight, help reduce inflammation, help reduce this process of glycation that we just talked about, and in the long run, pave the way for both a better brain but also a better immune system and really better health all around.
Guy:That’s a fantastic description of glycation as well. I appreciate it. Would you recommend everyone to go and get that tested once?
David:Yes, absolutely. In fact, in Grain Brain, I present a chart that demonstrates what I just talked about, the degree of glycation plotted against the shrinkage of the brain’s memory center called the hippocampus. In our clinic, hemoglobin A1C is absolutely a standard test just like fasting blood sugar, and also fasting insulin, the degree of insulin in your body. The level of insulin in your body is really a marker as to how much you’ve challenged your body with sugar and carbohydrates in the past. You want to keep [00:14:00] insulin levels really low.
When insulin levels start to climb, it’s an indication that your cells are becoming less responsive to insulin, and that is the harbinger for becoming a diabetic. Why am I fixated on that? It’s because once you are a diabetic type 2, you have quadrupled your risk for Alzheimer’s. That’s why this is so darn important.
Guy:They start just growing and growing, especially with diabetes as well.
Stuart:In terms of the growing number of people that are suffering neurodegenerative diseases like Alzheimer’s and Parkinson’s and the like, is it too late for those guys or can they …
David:Not at all. I recently gave a presentation with the director of the Alzheimer’s Research Program at UCLA here in the states. We gave a talk, an evening talk at a place called the Buck Institute. This individual, Dr. Dale Bredesen, is actually using a low-carbohydrate diet, gluten-free, normalizing vitamin D levels, getting people to exercise, and actually put together a program of 36 different interventions, has now reversed Alzheimer’s in 9 out of 10 of his original patients. Only 10 patients, it’s not a large number, I admit that, but it is a start.
We are in western cultures so wedded to the notion of monotherapy; meaning, one drug for one problem. You say high blood pressure; I give you a drug. You say diabetes; here’s a pill. You say Alzheimer’s; here’s a pill. Well, the truth of the matter is there is no pill, despite the fact that there’s something on the market, but there isn’t a pill that will cure Alzheimer’s or even have any significant effect on treating the disease and its symptoms. That’s where we are as we have this conversation.
Now, it looks like the work [00:16:00] of Dr. Bredesen is showing that Alzheimer’s is a multifactorial event, and that to cure it or at least turn it around, you have to hit this problem from multiple angles at the same time. It’s happening. It’s not happening through somebody owning the rights to a specific medication.
Stuart:That’s fantastic. That’s radical.
David:I’ll send you the link to the lecture that we gave.
Stuart:Yeah. That was my next question. I would love to find out.
David:Consider it done.
Stuart:Thank you. In your new book, Brain Maker, you dig even deeper and talk about the connection between the gut and the brain. I wondered if you could share a little bit about that as well, please.
David:I will. Let me just take a step back. Last weekend, I went to University of California San Diego, and I met with, of all people, an astrophysicist who is actually studying the microbiome. If you think a neurologist paying attention to the gut is a stretch, how about an astrophysicist? It turns out that he is probably one of the most schooled individuals on the planet in terms of using a supercomputer technology to analyze data, and they drafted him there to look at data that deals with the microbiome in that they have probably the world’s most well-respected microbiome researchers there. They brought Dr. Larry Smarr on board to help Rob Knight really work with the data.
The things going on in the gut in terms of just the information are breathtaking for sure. We now understand that in one gram, that’s one-fifth of a teaspoon of fecal material, there are 100 million terabytes of information. This is a very intense area of research just because of the sheer amount of data [00:18:00] and information that it contains.
We recognize that these 100 trillion organisms that live within each and every one of us have a direct role to play in the health and functionality of the brain, moment to moment. They manufacture what are called the neurotransmitters. They aid in the body’s ability to make things like serotonin and dopamine and GABA. They directly influence the level of inflammation in the body. As I talked to you about earlier, inflammation is the cornerstone of things like Parkinson’s, MS, Alzheimer’s and even autism. The gut bacteria regulate that, and so it’s really very, very important to look at the possibilities in terms of affecting brain health by looking at the gut bacteria.
Having said that, one of the patients that I talk about in Brain Maker, a patient with multiple sclerosis named Carlos came to me and his history, aside from the fact that he couldn’t walk because of his MS was really very profound in that he had been challenged with respect to his gut with multiple courses of aggressive antibiotics. Why would I be interested in that? I’m interested because the gut bacteria control what’s called immunity, and MS is an autoimmune condition. At that point, I began reviewing research by a Dr. Thomas Borody who happens to be in Australia.
What Dr. Borody did, who is a gastroenterologist, a gut specialist, is he performed a technique on patients called fecal transplant where he took the fecal material with the bacteria from healthy individuals and transplanted that into people with various illnesses. Lo and behold, he noted some dramatic improvements in patients with multiple sclerosis. Think about that: [00:20:00] Fecal transplantation for patients with MS. His reports are published in the journal, Gastroenterology. I sent my patient Carlos to England. He had a series of fecal transplants and regained the ability to walk without a cane. He sent me a video, and I have that video on my website. This is a real person who underwent this procedure.
I just took it to the nth degree. The question was how do we relate the gut to the brain? Now we’ve realized how intimately involved brain health and brain dynamics are with respect to things that are going on in the intestines. It’s a very empowering time.
Guy:Yeah, that’s huge. Regarding gut health, and let’s say somebody is listening to this and they’re relatively healthy and they’re going about their day, but they might be curious to know if their gut integrity is good or isn’t. Are there telltale signs that your gut might not be quite right?
David:Absolutely. As a matter of fact, if you turn to page 17 in Brain Maker, I have a list of over 20 questions that you can ask yourself to determine if in fact you are at risk for having a disturbance of your gut bacteria. There are laboratory studies available of course, but these questions are things like were you born be C-section? Did you have your tonsils out as a child? Do you take antibiotics fairly frequently? Are you taking non-steroid anti-inflammatory drugs for inflammation? Are you on an acid blocking drug? Do you have an inflammatory condition of your bowel? Are you suffering from depression? Are you more than 20 pounds overweight?
The reason these questions actually have traction when it comes to their inference with reference to the gut is because these are situations which really point a finger at disturbance of the gut bacteria. I open the book with those questions [00:22:00] because many people are going to answer a positive on multiple parameters and then I indicate to them that that’s not uncommon, but the rest of the book, the rest of the 80,000 words is all about, okay, we’ve all made mistakes in our lives. We all have taken antibiotics. Many of our parents had our ear tubes put in or we were born by C-section or who knows what? The important empowering part about the rest of that book, Brain Maker, is, okay, we messed up. How do you fix it?
That’s what I really spend a lot of time doing in that book, and that is talking about those foods that need to come off the table, those foods that you need to put on the table, fermented foods, for example, that are rich in good bacteria: foods like kimchi and cultured yogurt and fermented vegetables, sauerkraut, for example. How do you choose a good probiotic supplement? What about prebiotics? What about this type of fiber that we consume that actually nurtures the good gut bacteria within us? That’s contained in various foods like jicama, Mexican yam, Jerusalem artichoke, asparagus, garlic, onions, leeks, dandelion greens, etc. These are foods that are really rich in a specific type of fiber that then goes ahead and amplifies the growth of the good bacteria in your gut.
I really wanted to write that book in a very empowering way for all of us living in western cultures where we’ve messed up. The evidence is really quite clear when you look at the microbiome, at the gut bacteria in western cultures and compare what those bacteria look like with more agrarian or more rural cultures, less developed countries.
Stuart:We’ve gone to page 17 and we’ve filled out the checklist and now we’re concerned. How can we test [00:24:00] the diversity or the quality of our gut bacteria?
David:That’s a very good question. There are tests that are available and they are improving year by year, and you can have them done. I’m not sure what you have available to yourselves in Australia, but there are several companies that make those tests available here. The real issue though is I don’t think we yet know specifically what a healthy microbiome should look like. We know the broad strokes. We know that there are ratios between two of the larger groups of organisms called Firmicutes and Bacteroidete that tend to be associated with things like diabetes and obesity, etc. We really don’t know what it means to have a good microbiome.
One thing that’s really quite clear is that one of the best attributes for your microbiome is diversity. When you look at rural African population microbiome compared to westernized microbiome, the main thing that really jumps out at you is the lack of diversity in our type of microbiome, the lack of parasites, the lack of a large array of different organisms. You may have raised your eyebrows when I said a lack of parasites, but it turns out that we have lived quite comfortably with a wide array of parasites throughout our existence on this planet.
There is something called the old friend hypothesis, which means that we’ve had these bugs inside of us for a long time and not only have we developed tolerance to things like parasites, but we’ve actually been able to work with them and live with them in such a way that parasites and various worrisome bacteria actually contribute to our health. When we sterilize the gut with over-usage of [00:26:00] antibiotics, for example, we set the stage for some significant imbalances in terms of our metabolism. As we sterilize the gut with antibiotics, we favor the overgrowth of bacteria, for example, that can make us fat.
Why do you think it is since the 1950s we’ve been feeding cattle with antibiotics? Because it changes their gut bacteria. It makes them fat. Farmers who raise those animals make more money because the animals are bigger and they’re selling them by the pound.
Guy:Another question popped in. I don’t know if it’s a stupid question or not. Do you think we’ve become too hygienic as well? If we shower …
David:No question. That is called the hygiene hypothesis. I think that it really has been validated. That was first proposed in 1986 when it got its name. It holds that our obsession with hygiene … I paraphrase a little bit … Our overdoing with hygiene, the sterilization of the human body and all that’s within it, has really paved the way for us to have so much allergic disease, autoimmune diseases, what are called atopic diseases, skin-related issues.
We understand, for example, that autism is an inflammatory condition and really correlates quite nicely with changes in the gut bacteria. There’s an absolute signature or fingerprint of the gut bacteria that correlates with autism. Now there are even researchers in Canada, Dr. Derrick MacFabe is one … I’ve interviewed him … who correlate these changes in bacterial organisms in the gut of autistic children with changes in certain chemicals that have a very important role to play in terms of how the brain works.
This is the hygiene hypothesis. It’s time that we let our kids get dirty and stop washing their hands every time they walk down the [00:28:00] aisle in the grocery store and recognize that we’ve lived in an environment that’s exposed us to these organisms for two million years. It has a lot of merit, the hygiene hypothesis.
Guy:Sorry, Stuart. Another question that did pop in there at the same time.
David:Take your time.
Guy:Stress, worry and anxiety because you feel that in the gut when you’re … Have there been studies if that affects microbiome?
David:Without a doubt. I actually have written about these in Brain Maker. It goes both ways. We know that stress increases the adrenal gland’s production of a chemical called cortisol. Cortisol ultimately begins in the brain. When the brain experiences stress and the hypothalamic-pituitary axis is turned on and that stimulates the adrenal glands from make cortisol. Cortisol does several important things. It is one of our hormones that allows us to be more adaptable momentarily to stress but the downsides of cortisol are many. It increases the leakiness of the gut, and therefore increases the level of inflammation in the body. It actually changes the gut bacteria and allows overgrowth of certain organisms, some of which are not actually even bacteria but even yeast. In addition, cortisol plays back and has a very detrimental role on the brain’s memory center.
By the same token, we know that gut-related issues are front and center now in looking at things like depression. We now understand, for example, that depression is a disease characterized by higher levels of inflammatory markers specifically coming from the gut. Think about that. There is a chemical called LPS or lipopolysaccharide. [00:30:00] That chemical is only found normally in the gut to any significant degree. It is actually part of the cell wall of what are called gram-negative bacteria that live in the gut. When the gut is permeable, then that LPS makes its way out of the gut and you can measure it in the bloodstream.
There’s a very profound correlation between elevation of LPS and major depression. We see this correlation with major depression and gut leakiness and gut inflammation, and it really starts to make a lot of sense when we see such common events of depression in individuals with inflammatory bowel disease like ulcerative colitis and Crohn’s.
Stuart:Back to the balance of the microbiome so gut bacteria. What three culprits, what would be your top three culprits that really upset the balance?
David:Number one would be antibiotics. We are so aggressively using antibiotics in western cultures. I think every major medical journal is really calling our attention to that. The World Health Organization ranks antibiotics among the top three major health threats to the world health of this decade. Antibiotics change the gut bacteria. They change the way that bacteria respond to antibiotics, in the future making it more likely that we’ll have antibiotic resistance, making it more difficult to treat bacterial infections when they should be treated. I think that we really have just begun to understand the devastating role of antibiotics in terms of changing the gut bacteria. The over-usage of antibiotics in children has been associated with their increased risk of things like type 1 diabetes, asthma, [00:32:00] allergic diseases.
You asked for three. The other big player I think would be Cesarean section. C-sections are depriving children of their initial microbiome because understand that when you’re born through the birth canal, right at that moment, you are being inoculated with bacteria, bacteria that then serve as the focal point for your first microbiome. When you bypass that experience, you are born basically with the microbiome that’s made of whatever bacteria happen to be on the surgeon’s hands or in the operating room at that time. Interestingly enough, children born by C-section who don’t have that right microbiome have a dramatically increased risk for type 1 diabetes, celiac disease, autism, ADHD and even becoming obese when they become adults.
We’re just beginning to understand really what an important event that is, and that is when you’re born that you receive genetic information from your mother that is what we call horizontally transferred as opposed to the vertical transfer from mom and dad in terms of their genome. Understand that you’re not just getting the bacteria but you’re getting the bacterial DNA. When you get your arms around the idea that 99% of the DNA in your body is bacteria contained in your microbiome, then the whole process of being born through the birth canal really takes on a very, very new meaning, doesn’t it?
Stuart:It does. It’s massive.
Guy:The thing, again, they almost can be beyond our control as well. Like you mentioned, it could have been given antibiotics as a kid and C-section. I just want to make a point that when you start to repair these things, [00:34:00] it’s not a short-term fix, I’m guessing, that it takes time to repair the gut. If somebody is listening …
David:In our practice, we see improvements happening very quickly. We often see people get improvements in as little as a couple of weeks, especially children. They seem to turn around so quickly. The truth of the matter is that we now see literature that indicates that antibiotics, each time you take them, change your gut bacteria permanently. There may not be a total reversal that’s possible based upon some of our lifestyle choices. That said, we are now seeing some really impressive results from what’s called fecal transplantation where you put in to the gut healthy bacteria from a healthy individual.
One researcher, Dr. Max Nieuwdorp in Amsterdam has recently presented his treatment of 250 type 2 diabetics, giving them fecal transplant, and he basically reversed their diabetes by changing their gut bacteria. It’s pretty profound.
Stuart:It’s quite a hot topic over here, fecal transplants. They ran a story a few weeks ago of a chap who was suffering from an autoimmune disease and he first went out of country and received the fecal transplant and his improvements were off the scale, but he put on huge amounts of weight. He was a skinny guy.
David:It’s not the first time it’s happened. Actually, the main use of fecal transplantation is for the treatment of a bacterial infection called Clostridium difficile or C. diff. Here in America, that’s a disease situation that affects 500,000 American [00:36:00] every year and kills 30,000. The antibiotic cocktails that are used for C. diff. are about 26% to 28% effective. Fecal transplantation is about 96% effective. There was recently a publication of a woman with C. diff. and she elected to undergo fecal transplantation and chose her daughter as the donor. Unfortunately, her daughter was very big. Immediately following the fecal transplantation, this woman gained an enormous amount of weight. I think something in the neighborhood of 40 pounds very quickly.
You’re right. It calls to our attention the work by Dr. Jeffrey Gordon here in the states who has demonstrated in laboratory animals that when you take human fecal material from an obese person and transplant that into a healthy laboratory animal, that animal suddenly gets fat even though you didn’t change its food. We’re beginning to understand the very important role of the gut microbiome in terms of regulating our metabolism, in terms of our extraction of calories from the food that we eat.
So many people tell me, you know, Doc, I am so careful with what I eat and I just can’t lose weight. The reason is because through their years of eating improperly, of having antibiotics, etc., they’ve created a microbiome that is really very adept at extracting calories from food. One of the biggest culprits, for example, is sugar. Sugar will dramatically change the microbiome. What do people do? They begin drinking sugarless, artificially sweetened beverages. It turns out that the weight gain from artificially sweetened beverages is profound and in fact, the risk of type 2 diabetes is much higher in people consuming artificially sweetened drinks than those who drink sugar sweetened drinks.
I’m not arguing in favor of drinking [00:38:00] sugar sweetened beverages. I’m simply saying that there’s no free ride here. What researchers in Israel just published was the explanation. The explanation as you would expect is that artificial sweeteners dramatically change the microbiome. They set up a situation of higher levels of certain bacteria that will extract more calories and will also help code for inflammation. There’s no free ride. You’ve got to eat right. You’ve got to get back to eating the types of foods that will nurture a good microbiome.
Guy:Do you think the local doctor or GP is going to start looking at microbiome in the near future? Because there’s only an antibiotic that gets prescribed when you go there, you’re not feeling well or you get a cut …
David:No, I don’t think so.
Guy:You don’t think so?
David:No. I wish it were. I wish that were the case. Next month, I’m chairing an international symposium on the microbiome with leaders in the field from all over the world, well-respected individuals. The people who are going to attend are really a very few group … a small group … It’s be a big group, but these are people who are really highly motivated to stay ahead of trends, and by and large, this is going to take a long time to filter down to general medicine. It just isn’t going to happen any time soon.
Guy:Proactive approach always seems to be the way.
David:You got it.
Stuart:Say I wanted to be a bit proactive right now and I’m going to jot down to the chemist and think, right, I’m going to ask them for their top pre- or probiotics. Is it a waste of time?
David:No, I don’t think so, especially as it relates to prebiotics. You can’t go wrong by increasing your consumption of fiber, but prebiotic is a special type of fiber that in fact nurtures the gut bacteria. [00:40:00] You can go to your chemist and in fact, they may very well sell you a wonderful prebiotic that’s made from, for example, Acacia gum or pectin or something like that. There happen to be some pretty darn good probiotics on the market as well. I think there are certain things that you have to look for. I’ve written about them in my book. There are certain species I think that are well-studied and there are five specific species that I talk about in the book like Lactobacillus plantarum, Bifidobacterium longum, Lactobacillus brevis, etc.
The point is, hey, we have more than 10,000 different species living within us, so it’s hard to say what’s best. We do know that some of these species have been aggressively studied and do good things in the gut with research now coming out indicating that interventional studies, in other words where they give certain bacteria to people, there are changes that are measurable. Let me tell you about one interesting study that was just published.
A group of 75 children were given a specific probiotic for the first six months of their life; it’s called Lactobacillus rhamnosus. They followed these kids for the next 13 years. What they found was that the children who had received the probiotic, half the group, none of them developed either ADHD or a form of autism. Whereas the group that did not receive the probiotic, there was a rate of autism or ADHD of about 14.2%. What does it say? It says that balancing the gut helps do good things. This study took 13 years to complete, maybe another year or two to publish, but we’re getting to the point where we’re seeing interventional trials of specific organisms having positive effects [00:42:00] on humans. I think that’s what the future is going to open up with. I think we’re going to see much more of that.
Guy:Definitely. Even from us, we’ve been involved in the health industry for quite some time and we’ve seen microbiome, gut health, more and more information is coming out.
David:Yes, you are. It’s time. It’s really going to be very, very empowering.
Guy:Yeah, it’s become a hot topic. Look, I’m aware of the time, David. We have a couple of questions that we ask everyone on the show that they can be non-nutrition-related, anything.
David:Is this the bonus round?
Guy:This is the bonus round, man.
Stuart:I just wanted to pop in, Guy, just before you hit those last ones. I was interested, David, as to do you have a tailored personal daily routine specifically to nurture your microbiome?
David:Yes. It’s what works for me. I’m super careful about what I eat. The truth of the matter is I am at risk for Alzheimer’s. My dad passed away about two months ago with Alzheimer’s so I know I’m at risk. Probably one of the most important nutritional things I do is exercise. It’s nutrition for the soul. I guess I have a little leeway there. It’s really good for the microbiome as well. It really helps protect the ability of that LPS from damaging … ultimately leading to damage to the brain. Exercise actually increases the growth of new brain cells through something called BDNF. My dad is very low in carbohydrate, extremely low in sugar. I use a lot of prebiotic fiber, 15, 20 grams a day. I take a strong probiotic, vitamin D, vitamin E, fish oil, a multivitamin, a B complex. You didn’t ask about supplements but I just toss that in for the heck of it.
I generally, for me, do well with only two meals a [00:44:00] day. I don’t yet know who wrote down that you have to have three meals a day or the world would come to an end, but somebody must have obviously. Because I like the fact that I haven’t eaten from dinner until I have either a later breakfast or an early lunch the next day. That sometimes can be as long as 12 to 15 hours of not eating. It works really well for me because as I wake up in the morning, my brain is sharp and I never really liked exercising with food in my belly. A lot of people have breakfast and go to the gym. Fine. It doesn’t work for me. I like to go to the gym on an empty stomach and then have lunch and then dinner.
Stuart:That’s excellent. Does the type of exercise make any difference to the way you feel?
David:Well, sure it does. The type of exercise I really gravitate to is aerobic because as I talked about in Grain Brain, aerobic exercise is the type of exercise that actually will turn on the genes that will code for this BDNF chemical that will allow you to grow your brain cells. That’s what the studies at University of Pittsburgh have demonstrated. You really need to do aerobics. I do a lot of stretching and I lift weights as well. I think those are good for you, good for a person. I’m prone to back issues. I do a whole routine for my back. The one thing that it’s inviolate in terms of my routine is the aerobics part.
Guy:Fantastic. I appreciate that. That’s awesome. Back to bonus round, have you read any books that have had a great impact on your life that you’d like to share?
David:I have. From a medical perspective, there’s a couple of good books by Gary Taubes called Good Calories, Bad Calories, and another one called Why We Get Fat: And What to Do About It. I would recommend the latter, Why We Get Fat: And What to Do About It [00:46:00] because it is so clear in terms of mechanisms that relate to sugar and weight gain and inflammation.
I’ve read Siddhartha by Hermann Hesse on a number of occasions. I think it has resonated with me on a personal level in terms of my life journey, one of the most perhaps influential books for me. Pardon me?
Guy:Fantastic. You’re not the first person to say that book as well.
David:In fact, I just looked at it earlier today. I love books. I don’t know if you could see [crosstalk 00:46:41]. A lot of people these days send me their books to review so I’ll write a comment on them. I’ve got this really great conduit of new books coming to me, two and three a day now, which is really great. I really am fortunate because I get to see a lot of books before they’re actually even published. I reviewed a book today from a Harvard researcher on what is it that makes us hungry and what to do about it, a really incredible book.
I recently reviewed a book by Dr. Frank Lipman talking about the 10 things to do to stay healthy. Really it was The 10 Things That Make Us Fat and Grow Old, is the title. It isn’t out yet, but I read that book this morning, a very, very powerful, clean-cut, straightforward information that’s totally in line with current science.
There’s another really good book I would encourage people to look at called The Disease Delusion, and it’s written by Dr. Jeffrey Bland. It really is an important book because it talks about where we are in terms of how medicine is practiced, how we look at patients and really paints a good picture in terms of what medicine could look like in the [00:48:00] future. I’d encourage your viewers to take a look at that book.
Guy:Fantastic. We certainly encourage Brain Maker as well which [crosstalk 00:48:07].
David:Thank you. I appreciate it.
Guy:Last question: What’s the best piece of advice you’ve ever been given?
David:My dad used to say no matter how … As you go through life, my friend, let this be your goal. Keep your eye upon the donut and not upon the hole. It always worked for me.
Stuart:I like it.
David:There’s one other, I don’t know if it’s advice, but a statement that was made by Maurice Maeterlinck, a Belgian Nobel Laureate. I first read this when I was visiting a friend, Dr. Amar Bose. He’s the one who has Bose audio, the headphones and speakers. He took me to his laboratory in Massachusetts and I was very impressed, but then we went into his office and on his glass door was the following quote by Maurice Maeterlinck: At every crossway on the road that leads to the future, each progressive spirit is confronted by a thousand men appointed to defend the past. That always meant a lot to me because Dr. Bose really went against the system as he created his audio products. People said it couldn’t be done. You can’t cancel sound, on and on.
I really know what it’s like to be opposed by a thousand men appointed to defend the past because the stuff that we talk about is not status quo. It’s not what everyone is doing. I’m grateful for that. I think that it hopefully is ahead of the curve. Time will tell. We’ll see where we go. When maybe the three of us have a conversation in a couple of years, we’ll see where we are.
Guy:Yeah. Fantastic. We really appreciate it. For anyone listening to this who would like to get more of you, where would be the best place [00:50:00] to go online?
David:My website is drperlmutter.com. That’s D-R, Perlmutter, P-E-R-L-M-U-T-T-E-R, dot-com. Facebook I post every day. Oddly enough, David Perlmutter MD. My books are in Australia. They’re around the world so people can read my books if they like as well.
Guy:Yeah, fantastic. Greatly appreciate you coming on the show today and showing your knowledge and time with us and the listeners.
Watch the full interview below or listen to the full episode on your iPhone HERE.
Are grains really the enemy? Who better a person to ask than a guy who’s interviewed hundreds of health leaders from around the world and walks his talk when it comes health and nutrition. His answer wasn’t quite what we expected! Hence why we loved it and it’s this weeks 2 minute gem.
Abel James is the founder of ‘The Fat Burning Man’ show. A health and wellness podcast that’s hit No.1 in eight different countries on iTunes and gets over a whopping 500,000 downloads each month! It was fantastic to get the laid back Abel on the show today to share with us his own personal weight loss story, his discoveries, the trial and errors and the applied wisdom of others.
To sum up Abel James in his own words: My goal is to create a place where people can have spirited discussions and debate about issues that truly matter – not just fat loss and fitness, but ultimately health and quality of life. I also feel obligated to expose the truth about nutrition, fitness, and health so that people are no longer reliant upon deceptive marketing practices, misleading corporate propaganda, and powerful special interests that have accelerated the worldwide obesity epidemic and health crisis.
Full Interview: Lessons Learned From Becoming The Fat Burning Man
In This Episode:
Abel’s journey from being overweight to becoming the ‘Fat Burning Man’
What the body building industry taught him about weight loss
Guy Lawrence: This is Guy Lawrence of 180 Nutrition and welcome to today’s Health Sessions.
So, as you can see, if you’re watching this in video, I’m standing here at Mcmahons Pool here in Sydney, which is a pearl of a location and I quite often find myself jumping in first thing in the morning. The water is cold here in winter in Sydney, although the sun’s shining, but it’s a great way to start the day nonetheless.
Anyway, on to today’s guest. I might be a little bit biased but I think this show today is fantastic and we’ve got an awesome guest for you. And he has a podcast himself, and I reckon he has one of the smoothest voices that is just designed for podcasts and radio, I tell ya. And that might even give you a clue already.
Stu often says I’ve got a face for radio, but I don’t know if I’ll take that as a compliment. But anyway. So, our guest today is Abel James, AKA the Fat-Burning Man. And if you are new to this podcast, definitely check it out. I’ve been listening to them for years. And Abel has had some fantastic guests on the show, as you can imagine, when you’ve been doing a podcast for over four years.
And we were really keen to get him on the show and share his experiences with us, because, you know, once you’ve interviewed that many people and some absolutely great health leaders around the world, you’re gonna pick up on what they say, their experience, and how you apply it in your own life. And we’re really keen to find out from Abel why he does, you know, because he’s covered, obviously, topics on mindset, health, nutrition, exercise, and what are the pearls of wisdom has he gone and taken over the years of experience and applied it. And some of the stuff what he doesn’t take, you know, take on board as well.
So, Abel shares all of that with us today, including his own story. Because Abel was once overweight. He’s looking a very, very fit boy at the moment, just from changing his nutrition.
So, anyway, that’s what you’re going to get out of today’s show and it’s a great one. So, it’s a pleasure to have Abel on.
And also, I ask for reviews, you know, leave us a review on iTunes if you’re enjoying the show. Subscribe, five-star it. You know, let us know where in the world you’re listening to these podcasts. I think we’re in 32 countries at the moment or maybe even more getting downloaded. So it’s pretty cool. And we always love to hear from you, so, yeah, jump on board and of course drop us an email back at 180Nutrition.com or .com.au now.
So, let’s go over to Abel. Enjoy the show.
Stuart Cooke: Guy, over to you.
Guy Lawrence: Hey, this is Guy Lawrence. I’m joined with Stuart Cooke, as always. Hey Stewie.
Stuart Cooke: Hello, mate.
Guy Lawrence: And our fantastic guest today is Abel James. Abel, welcome to the show.
Abel James: Thanks so much for having me.
Guy Lawrence: Now, you will have to forgive us this morning, mate. It is very early in Sydney. So, I’ve never seen Stu up at this time of the morning, I think, so it will be interesting to see how he responds.
I’m just kidding. Come on.
Yeah, look, obviously we are big fans of your podcast. It’s great to have a fellow podcaster on. And what we were curious about, just to get the ball rolling, is I guess a little bit about your journey and what got you into podcasting and what let you to that. Because you’ve been doing it awhile now.
Abel James: Yeah. Well, the podcast itself kind of comes out, or it comes somewhat naturally, because I’m a musician and have been doing that for a very long time. So, you know, I had a blog, and this was, I guess, like, four years ago when I first started Fat-Burning Man.
But before that I worked as a consultant with some companies in the food and beverage industry right after I got out of college. And so I’d actually been blogging about health for many years before that, but anonymously. My site was called Honest Abe’s Tips. And it was a picture of, like, this digitized Abe Lincoln peeking out from behind the laptop.
But then with Fat-Burning Man, I realized that when I went through my own struggles with health, basically, I got fat and old and sick in my early 20s and didn’t want to keep being that way. So I kind of turned things around and found that it was a lot easier and more straight-forward and simpler than almost anything I’d ever read had made it out to be, you know, in the fitness magazines and the media. Even some of the science.
And so I started this up and realized that, you know, if I were looking at a fitness book or a fitness blog or something like that, first thing I’d do is, like, turn around, look at who’s writing it. Like: Are these people actually living it? Are they following their own advice?
And so I figured, you know, it’s the internet. Let’s just put it all right out there. And so I came up with this ridiculous Fat-Burning Man, like superhero type thing and just wanted to make it about being positive and showing that you can be happy and healthy at the same time. Because so much of the messaging, especially then, but still now, is that you need to be hungry and miserable and punish yourself. But you really can have a more holistic approach. So, that’s what I try to do.
Guy Lawrence: Did you ever imagine the Fat-Building Man would take you on this journey to where it is today? You know, when you started.
Abel James: You know, it’s so funny. Because now it kind of sneaks up on you a little bit. You know, like, I was just out at a health food store here in Tennessee and like within five seconds of walking in, someone’s like, “Abel! Hi!” We just moved here and that just happened in, like, New Orleans, in California. And so I don’t even realize how many people are listening but I’m so glad that they are, because when I first started it was just me talking into a microphone and hoping that people would listen and trying to get this message out there that was different and still is kind of different.
Because most of the stuff you find in health, and I’ve had to learn this the hard way, is not health information. It’s marketing propaganda. You know, designed to sell you supplements, shakes, consumables. Whatever they’re selling you is usually kind of, like, disguised in something that’s information. And that information is hurting people.
So, I wanted to just be totally open about all this and say, like, “These are the things that we think might be right, but we’re probably wrong about a bunch of stuff. But that’s definitely wrong over there.”
Guy Lawrence: That’s awesome. That’s awesome.
Stuart Cooke: So, when you mentioned that in your early days you were fat and sick and things just weren’t working out for you, do you think that was particularly diet-based?
Abel James: Yes. Absolutely. Because basically what happened is I grew up, my mom is a holistic nurse practitioner and an herbalist, and I was raised eating from the back yard. And we had fish sticks and stuff like that, too, sometimes, but it was; I had a very strong education in eating naturally, from the real world, back then.
And then, for me, like every teenager who wants to prove that there’s a better world out there than the one that they came from or whatever, to pay off my loans I got this big, fancy job in consulting and I got this big, fancy insurance that came along with the consulting job. And I’m just like, “All right. I’m gonna find the best doctor and listen to his advice and take his drugs and do his thing.”
And so I did that, and it was… You know, when I first walked in, he’s like, “What is the family history?” And I said, well, you know, there’s thyroid problems, most people gain weight as they age, my grandmother has high blood pressure, blah, blah, blah, blah, blah.
They looked at my blood and they’re just, like, “OK, well, we need to put you on a low-fat diet right away.” And, you know, zero dietary cholesterol and the whole… you guys are familiar with how that works, I’m sure.
And so I got that whole spiel and I’m like, OK. Well, if that’s gonna help me live longer, help my heart be healthy, and basically guarantee that I’m doing the right thing, then let’s do it.
Except it didn’t really work out that way. You know, for the first time in my life… I was always athletic and I love fitness and just getting outside, going for hikes or runs or mountain-biking. Whatever. And so I never really had a problem with weight. And all of a sudden, it’s creeping up, and it wasn’t until my boss made fun of me for being fat that I realized that I was, like, “Oh. This is fat.”
Stuart Cooke: Yeah. “There’s a problem.”
Abel James: And I wasn’t, like, massively overweight. But if you imagine me with less muscle and 20 pounds of flab, then all of sudden you kind of look like someone who’s much older than you actually are. And certainly not thriving anymore. Not athletic.
And I always want to be the best at whatever, so I had to turn that around.
Guy Lawrence: Was there any, like, little tipping points with books or information that made you sort of go, “I’ve really got to start delving into this” and looking down that path?
Abel James: Well, yeah. For me… So, I’m pretty narrow-focused a lot of the time and my focus then, when I first got into it, it was my first job, you know. My first real in-the-workforce job. I worked with my dad growing up and in restaurants and stuff. But this was the first thing I was taking seriously. And so I just wanted to pay down my debt as quickly as I could so that I could be free to do whatever more passion-based stuff.
And then I, basically, like, a little bit at a time saw that it wasn’t working. But I had outsourced it from my own brain, you know? I had always focused on being fit and athletic and running a lot, whatever. But it kind of like got away from me, because I was working so hard doing something else that was kind of like stealing my attention. And then it wasn’t until that comment and a couple of other things happened that I was just, like, “Oh. I guess I’ve got to focus on this.”
Guy Lawrence: Yeah. Yeah.
Stuart Cooke: So, for all of our listeners, and your listeners as well, what did you focus on and what did you change?
Abel James: Well, it was interesting, because I grew up, my brother is about five years older than me, and I watched him go from… he’s a little bit obsessive and he watched Pumping Iron, the Arnold Schwarzenegger bodybuilding classic movie of the ’70s. He watched that for the first time, and I watched him over the next few months go from 155 pounds to well over 200; up to 220 of just solid, massive muscle.
So, that; it was in the back of my mind. I think sometimes you need something crazy like that. You need to see it happen in front of you before you really believe that it’s possible. You know what I mean? And so I hid that in back of my mind.
And so I always knew that you could do stuff that didn’t make any sense and it would kind of work out. And he did a lot of things that, dietary-wise, who knows what he was eating but it certainly wasn’t healthy. It was very different from the foods that we were eating.
But it was more generous with fat and protein and lower on carbs and kind of like counter to everything that I was told was healthy. And so I saw that whatever I was doing was not working. So I needed to do something different. And I was just like, well, why don’t I just flip it on its head and get some of the fats up there again and take down the carbs, take down the processed food, just kind of look at… I was looking at ketosis, cyclical ketogenic dieting that the bodybuilders were doing in the ’60s and ’70s, and it was like, you know they’re eating 26 eggs a day. Or drinking two gallons of milk a day. Or just chugging heavy cream. And getting down to 3 percent body fat. And for someone who had too much body fat, I’m like, “That’s interesting. I gotta try that.”
Stuart Cooke: Absolutely.
Guy Lawrence: It happened for us the same, because I worked with mainly people with cancer about 10 years ago and I used to do the weight-training programs for them. And it literally started from a bodybuilders’ diet. They got them on a ketogenic diet and weight-training, and that was the first time I was exposed to a high-fat diet, and back then I saw the results too. You know, it was quite remarkable, and their health, everything gets turned on its head overnight and you’re, like, “My God, I’ve got to tell the world.”
Abel James: It’s very bizarre. Because it should kill you, right? According to everything that the doctors tell you. That should just put you straight into a stretcher or a coffin or whatever.
Guy Lawrence: Absolutely.
Abel James: But oftentimes it does the opposite.
Guy Lawrence: Yeah. So, with all your guests and podcasts, there’s all these amazing people you’ve interviewed and things like that. Any pearls of wisdom that have stood out or guests that have jumped out at you? It’s probably quite a big question but…
Abel James: I look for the things that… Well, I should just say, even the people who come on my show, which are, like, curated (to a certain extent), by me, they have to go through some sort of vetting process. They love to disagree about a lot of things. And for me I just try to keep it on point, step aside. I’m not gonna be combative even if I disagree with what they’re saying. I think it’s really important to see the richness of experience in people who are getting results.
And so I look for the things that they agree about. And there are very few. But number one is that everyone should be eating more leafy green vegetables and colorful vegetables, especially the non-starchy kind. And almost everyone agrees on that. Pretty much 100 percent.
Yet, almost nobody does it. Even the people who are, like, super paleo and super healthy or whatever. They’re more, usually, obsessed with the latest gadget, pill, carb-backloading approach, like new things that… I just had Kiefer on, I have a lot of people on with kind of like new spins on whatever. And so people get obsessed with, like, the new spin instead of having a salad. Which is like… So, one of the things that I try to do is encourage people to do the simple things that we already know, because it’s really easy to ignore that.
Or, if you go and you’re paleo and you’re really excited about it and you’re getting all these results and you’re doing CrossFit and then you go and get a paleo treat or whatever from the grocery store, because now you can find those, at least in America. And, you know, all of a sudden you take down 25 grams of sugar without even realizing it. But it’s “totally paleo” because it has honey in it. Wait a second!
Stuart Cooke: Yeah, half a jar.
Abel James: That kind of goes against the whole thing. So, I try to make it simple for people and more habit-based. More like, my background’s in brain science and psychology so I try and take it from that angle where, like, you guys know: If you’re training people or if you want to achieve something in your own life, it’s not really about the information that you have as much as, are you doing it. Right? So, I really try to focus on getting people to do it, making that easier and more simple.
Guy Lawrence: Yeah. You always find you can go on these crazy paths and you always get back to basics. Just keep it very simple.
Stuart Cooke: I think those basics generally come back to how our grandparents ate as well. It’s, like, super simple, really.
Abel James: It was wonderful. Beautifully simple.
Stuart Cooke: It’s it? Yeah. It couldn’t be more simple, yet in other respects it couldn’t be more complex with all this crazy info out there.
Abel James: Especially today.
Stuart Cooke: Yeah. Totally. So, over here we had quite an interesting article that came out in the Sydney Morning Herald about grains and bread and how everybody’s becoming more resistant to gluten and they’ve got intolerances and sensitivities to everything under the sun.
In your opinion, are grains the enemy?
Abel James: That’s a great question. I think they’re one of the enemies, yes. But that’s more a function of the fact that we’re eating grains in a way that we never ate grains before than the fact that they’re grains, if that makes sense. So, what I mean by that is if you take a chicken and then breed it to have certain characteristics like having breasts so large that it topples over or breaks its legs like most of the turkeys and poultry we have and then you inject it with a bunch of antibiotics and, you know, feed it with poison and whatever else. It’s not the same chicken that our ancestors would be eating.
And if you take wheat and, over the course of time, you breed it to make sure that it’s well-adapted for transport, ready for harvest months before it would have been otherwise, and basically mutate it and change it into something that it wasn’t before, it’s not the same wheat either.
And so what we do with that wheat, for example, is then, if that weren’t bad enough, kind of like mutating this thing into something that’s bred not for your health but for basically industrial efficiency, then you throw it through all these industrial processes, like grinding it into this really, really fine powder and not allowing it to ferment on the stalk, which releases enzymes to make it digestible, and then you let it fester on a shelf and get old or whatever, but it’s so irradiated and processed that you barely notice that the food is so spoiled.
It’s not the same thing as eating wild rice like Native Americans did here, especially in the Southwest. And you can you still, though, my wife is from Arizona, so we go there quite often, you can go and get, like, Native American wild rice and eat that.
So, if you compare that to, like, Uncle Ben’s rice, a brand we have here which is basically like processed white rice, not the same thing. So, we do eat some grains, but it’s in an entirely different way than almost everyone else eats grains these days.
Stuart Cooke: Yeah, totally. No, that’s a good point. I read, a few years back, a book called Wheat Belly, and it really does kind of open the lid on the wheat industry. And, crikey, you really do think twice.
Abel James: It’s hard to get away from them.
Stuart Cooke: Very, very hard to get away from them. Unless, of course, you eat like your grandparents ate and then it’s actually a little easier to get away from… putting labels on vegetables.
Guy Lawrence: What are your thoughts on… Because I struggle with wheat and gluten and a big thing for me has been looking at food sensitivities over the years, and allergies. What are your thoughts on that? Have you personally looked into that?
Abel James: I have. It’s interesting because we don’t know how reliable it is. Especially… food allergy testing is one thing, but food sensitivity testing is quite another. And so for me, there are so many different variables but I’m trying to get better and better.
And a few years ago I had… Probably about two years ago, at this point, I remember I talked about food sensitivity on the podcast with Dave Asprey, the Bulletproof Executive guy, who just loves testing of all kinds. And so we went through various things that I was supposedly reacting to. I did the tests again about a year after that and most of the things had gone down. A couple of them stayed up. And then there was a new one, like pinto beans or something else I “highly reacted” to. Whatever.
And there were some other unfortunate ones that were, like, paleo foods. Like olives. Olive oil. And honey. From the first test. Those seemed to kind of stay elevated. And then I took it again about three, four weeks ago and I’m reactive to almost nothing now.
So, from my own personal experience, it’s been interesting to look at that because I love science, I love numbers, I love personal experimentation. And I don’t know what’s going on with that. I can say that I’m pretty happy about it, but I don’t know if it kind of like invalidates the tests that were done before. Because one of the arguments against it is that it kind of just counts the stuff you’re eating too much of anyway.
Guy Lawrence: When, like, the olive oil and honey came up on the test, did you then avoid those foods?
Abel James: I did. I avoided them, not completely, because it’s really hard to eat a salad anywhere that’s not your own home without olive oil or GMO oil or whatever else. And so basically if someone knows that you’re paleo or gluten-free or healthy-conscious, then they’re giving you honey and olive oil and… mushrooms was another one that came up.
Yeah, so, kind of bizarre things, especially considering how healthy those things are normally and how much they would be included in almost any meal that you eat out. You don’t really think about not eating something like mushrooms, right? Or olives. But once you have to look for that, it’s in everything. You can’t believe it. It’s just hard to get away from.
But, yeah, I definitely; I went from eating those things on purpose to eating less of them or basically not forcing myself to eat those foods anymore. And that seemed to do the trick.
But gluten is one that we’re not really sure if it’s the gluten itself or just the wheat being so manipulated and so low-quality that that’s hurting us. But there’s something in modern wheat that’s terrible for us. It might be the gluten. Some people are definitely allergic to it, flat out. Other people are kind of reactive to it or whatever. But I just avoid it, pretty much at all costs.
Guy Lawrence: It’s interesting. Like, Stewie, had the short straw when it came to sensitivities tests. He came up eggs, glaringly.
Abel James: Oh, no.
Stuart Cooke: One of these things. And I was loving my eggs. I’d eat two, three, four, five a day, which is great. But then I also do wonder whether worrying about the foods that you shouldn’t be eating, worrying about all these crazy diets, you know, does more hard than good. Can it actually then evoke food sensitivities because your cortisone levels are going crazy.
Abel James: Right.
Stuart Cooke: You know, it’s just insane. I’m wondering, from your perspective, how important do you think it is to try and unplug or really work on stress management as part of your kind of holistic approach to health?
Abel James: I think it’s the number one thing that people don’t really talk about. Because it’s not that sexy to say, “Sleep. Go to sleep early.”
“Don’t get stressed out. Meditate. Chill out. Take a walk. Take a vacation.” It’s really easy to say those things. But it’s like eating a salad, right? We all know that that’s exactly what we should be doing. The problem is that we’re not doing it.
And so, yeah, I mean, one of our secrets, why we “look and feel so great all the time and always have this energy” is because we go to sleep, like, way earlier than most other people. And we take flak from it sometimes.
But, at the same time, when you show up to a… So, we go to a lot of, like, health masterminds and stuff like that with a lot of the other big names in the field. Stuff like that. And I can tell you, these people are just, like, running themselves into the ground, a lot of the time. And they’re not really sleeping. They’re kind of compensating.
And we’re ready to rock, and usually, like, we’ll go out and party and hang out with all these people because it’s so much fun. We don’t really get to do it that often. And so you see just the huge tax that running; that basically doing too many things at the same time doesn’t matter who you are, what you do, if you’re in health or not, it’s beating you up and it will get the best of you at some point.
And so the really boring things that we do every day are the things that really matter. So, like, for instance, my wife and I, we wake up every morning, we do Qigong. We’ve been doing that now for a few years, I guess.
Guy Lawrence: Can you explain that?
Abel James: Qigong, or yoga, which is like tai chi, and so it’s basically fluid, kind of almost active stretching type movements. Balance and stretching. And then we meditate for, not necessarily very long, 10, 20, minutes. But we do it every single day. And we tend to wake up fairly early and we go to bed early as well. With some exceptions, but not very often.
And it’s the things that you do every day, if you’re in the habit of slumping on the couch after a hard day of work and then you have a beer or two every night, that’s a lot of beer. It compounds.
But if you, every night, you have tea or something like that or you just relax, you have a glass of water, you hang out, you relax, you slow down, you get some sleep. And then on the weekends you go out and you have too much wine or you have a few beers, totally different thing. You’ll probably get away with it, because it’s not the thing that you’re doing every day. Right? That’s the exception.
So, you have to kind of like train into yourself the right habits that are automatic that aren’t getting the best of you. And part of that is definitely tuning down the stress. Because we’re all, like, with the amount of technology that’s around us these days, we’re all totally cranked out of our minds.
Stuart Cooke: We’re plugged in, aren’t we?
Guy Lawrence. Massively.
Stuart Cooke: Do you sleep well?
Abel James: Thank you for asking. What a sweet question. I’ve been doing interviews all day and that’s the sweetest question I’ve gotten.
Stuart Cooke: This is the million dollar question.
Abel James: Yes. I didn’t used to. I used to have a lot of trouble sleeping, especially staying asleep around the morning. It was like I would wake up, it didn’t matter how late I had stayed up the night before… As a musician, my gigs would start at midnight and I’d have to play under three or something and then go to bed at 4. But I’d always wake up at 6 or 7 and again at 8:30, even if I was trying to sleep it through.
But these days, I think a lot of it has to do with how we time our carbs and starches, which is almost always in the evening. And we eat very lightly or kind of like fast most of the day and then we have a big feast at night, pretty much.
And so we have a compressed eating window. And saving the brunt of our calories and food for the evening seems to slow you down and put you in digestion mode at the right time, especially if you are staying… There are other things where we stay away from alcohol most of the time. On the weekends we go out, have some fun, whatever. But pretty much every weeknight we’re not letting that disrupt our sleep. Because science shows that there’s no getting away from it. If you drink alcohol, it’s disrupting your sleep patterns for sure.
And if you stay up certain nights really late and other nights try to go to sleep early, that messes with your clock, too. So we stay on a nice, steady clip of sleeping and waking up in the morning.
And I don’t do well on very little sleep. I’ve always know that about myself. I think it’s one of the reasons that I do well, succeed, is because it’s something I’m obsessed about. Other guys, like, as a musician, you go on tour or whatever, other guys are staying up all night. It doesn’t really seem to be a problem. It is a problem, like, if they actually looked at it, but it affects other people less than it affected me, it seems like. So, I’ve always just made that the one thing that I do. I sleep, and it’s important.
Stuart Cooke: Any particular gems or strategies or hacks that you can share with everybody right now?
Guy Lawrence: You love the sleep topic.
Stuart Cooke: Well, I, crikey… this is my topic. And I’m fanatical about sleep. But always interested in, you know, it could be the tiniest little thing that you do that makes the hugest difference, and of course sleep is the number one. You can be eating like an absolute prince, but if you don’t sleep, then you’re not recovering or restoring; all of those things.
So, any little gems that you could share with us right now to say, “These worked for me”?
Abel James: Well, I think you touched on something that’s really important. Sleep should be time for recovery. And what that means to me is that almost every day I do kind of like micro-exercise, where I’ll do five to 10 minutes of an exercise pretty much every day except for Sunday. And I put that in the morning. So, I do my exercise like first thing, gets my blood flowing, and by the end of the day I’m tired and I want to go to sleep. And so I honor that.
If you try to force it and crack work out, that’s another thing that’s really important. It’s like, I work hard but I’m almost always off of communication by, like, 7 or 8. Usually before that. I shut my laptop. I’m not checking; I don’t have notifications on my phone. That’s a pretty big one, too. Or on my computer. My email comes in; I don’t know. I have to go in and check it. I’m not having all these things that are, like, “bloop, blop, bloop,” no matter what time of day or night it is. That’s really important.
And staying away from technology in the evening is really useful. So, one of the things I do is play guitar or play piano or sing. Do something that’s right-brainish. Gets you into that flow, that relaxed state, that’s kind of sleepy and dreamy. It’s just like perfect timing to kind of lead you into going to sleep.
Guy Lawrence: What kind of… Just touch on exercise. What kind of philosophies do you abide by, then? What do you incorporate in your week?
Abel James: Well, I used to run marathons.
Guy Lawrence: All right. Wow!
Abel James: I’ve always been a runner of some kind. I was never great, but I was always good. It was something I did more for meditation. I didn’t call it that back then, but I’d run outside and I’d get into this state, that the only way I can describe it, is meditative, for sure.
So, I used to do a lot of exercise. And I raced mountain bikes when I was younger and stuff. Now, I’ve found that exercise is something that I do as a habit, not as something that I kind of, like, force in there, if that makes sense.
Guy Lawrence: Yeah.
Abel James: So, at this point it’s pretty much automatic, that in the morning I’m going to be doing something.
On Mondays I do monster lifts, which isn’t anything too crazy. It’s basically just like I have a couple of dumbbells …
I always work out at home, I don’t really go to gyms, because our nearest health food store is in a different time zone. Like, we’re out here in the middle of the woods, so, I don’t really have any other choice.
So, I’ve got a couple of 52-pound dumbbells, free weights, and I use those to do squats and some dead lifts and maybe a couple of other little exercises, some presses or whatever, on Mondays.
Or I might do a kettlebell workout on that day. But every Monday I’m hitting it, I’m making myself sore, and then I’m going to go and crush a bunch of work, my worst work, I put that all on Monday.
Guy Lawrence: Yeah.
Abel James: So, it’s just one of those days, it’s just like, “All right, we’re getting it!”
And then, maybe on Tuesday, then I would do something that’s a little bit less intense, like yoga-type moves, some holds, focusing more on balance and mobility.
And then on Wednesday, I might do a very intense sprint workout. That’s what I did today. Which is, basically just like tabatas. So, you do 20 seconds on, all-out exercise that’s intense. So, I’ll do sprints or burpees. So you do that 20 seconds on, 10 seconds off. Repeat it ten times. You’re done in five minutes.
Guy Lawrence: Oh yeah.
Abel James: And if you’re not smoked by the end of it, you’re doing it wrong.
Stuart Cooke: Yeah. Right. That’s perfect.
Abel James: It’s the week, … sorry, go ahead.
Stuart Cooke: It’s just interesting, you know, there are a lot of people now kind of almost ingrained to think, “Well, I’ve got to go to the gym every day and I’ve got to stay in the gym for two hours. And I’m on that treadmill and I’m watching TV and you know, that’s me, done.”
But like you said, you can do this in five minutes. You know, I do a little kettlebell burpee workout and I can do that in about six minutes and I’m toast. Done. But yeah, massive effects on how you feel later on in the day.
Guy Lawrence: Yeah. But it’s bringing it back to making sure your sleep’s dialed in and your nutrition is dialed in.
Abel James: Right.
Guy Lawrence: And then you can spend the time enjoying your life outside of these things, instead of obsessing about them all.
Abel James: Yeah. The simple things. It’s is just kind of … get your calendar in order. Grab a hold of that thing. Shake it around a little bit, if you need to, and then put the right things in, especially in the morning. That’s, I think, from a habit point of view. It’s like, if you’re forcing yourself to go to the gym every day, for two hours, and go on a treadmill, which almost nobody likes.
Guy Lawrence: Oh yeah.
Abel James: That’s why you watch TV, because you’re so just bored. Then it’s hard to believe that that’s sustainable. It’s hard to believe that you’re going to be able to do that for the rest of your life.
It might work, kind of. But if you can’t do it for a really long time, if you don’t love to do it, you’re going to stop at some point. Then you’re going to fall off the wagon. Get out of shape. Then it’s really hard to get back in shape.
So, like, make this … if you can do your workout in six minutes, do it! I mean I’m a “health guy” or whatever and that’s exactly what I do.
Guy Lawrence: Yeah.
Stuart Cooke: Yeah.
Abel James: I think that it’s the best to know that science supports that too, right?
Stuart Cooke: It does. Yeah, that’s right.
Abel James: I’d much rather; I like running, but to be perfectly honest, if I can do it in five minutes instead of three hours, I’m going with five minutes.
Guy Lawrence: Yeah.
Stuart Cooke: Yeah. Every time.
Guy Lawrence: I think you touched on something else as well. It’s important you’ve got to enjoy it. Just do something you love doing. I think that’s so important psychologically, as well, so you can go and do it again.
I worked in a gym for a long time and I found people who forced themselves through the door, just staying there for so long, just like a diet per se, as well. And then they would drop off at the other end and everything they gained, what they’d struggled to gain, it comes back anyway.
Abel James: And it’s heartbreaking, right?
Guy Lawrence: Ah, yeah.
Abel James: When you know what works. You know they know what works, too. But sometimes it’s just; it all goes away.
Guy Lawrence: Yup.
Abel James: It’s a bummer to see that.
Guy Lawrence: Absolutely.
So, moving on, we mentioned your book “The Wild Diet.” Can you tell us a little bit about it? Because it’s launched I’m thinking a few months now.
Abel James: Yes. Yeah. It’s been out for about a month now. It’s called “The Wild Diet” basically, because what we have in most societies now is this industrialized food system that is feeding us junk food, processed food, and junk food disguised as health food. And so a lot of people are getting burned by that.
On the other side of that, we have kind of like this wild world. The opposite of industrialized domesticated. You know, where animals, if you choose to eat them, are raised eating the diets that are natural to them in nature.
So, cows are eating grass, for example. So you eat grass-fed, pasture-raised animals.
Your getting heirloom and heritage varieties of seeds, nuts, plants, as much as you can, because those things are inherently designed by nature, generally most healthy for our bodies at this point. We’re well-adapted to eat things we’ve been eating for a long time in the form that they used to be.
And sometimes that can be hard to find. You know, like finding wheat strains, for example. Finding really traditional sourdough breads, made with an ancient variety of wheat, is something you need to try to do. You need to look for it or whatever. But it can be done.
And so, “The Wild Diet” is basically trying to … I come from the paleo world in a lot of ways. But paleo as a theme has kind of subsumed a lot of other movements.
Guy Lawrence: Yup.
Abel James: It kind of like absorbed them, right? Like the eat local movement, the low-carb movement. And so, I’m somewhere in between all these.
And one of the problems, it’s exciting but, one of the problems with like, paleo, for example, is that it’s gotten so big and so many people have heard about it, that the marketers know that it’s a hot market and so they’re starting to flood the market with a bunch of “paleo health foods.” And a lot of people are getting the wrong idea about what that means.
You can’t just go to McDonald’s and get a hamburger or three hamburgers, throw away the bun and call it paleo, right? If you’re doing it right.
So, I felt like I needed that other word that hadn’t been poisoned yet. So, I wanted to come up with “wild.”
And basically it’s just a … it’s more of a philosophy on how to eat and live than it is about some crazy dogmatic diet. It’s basically like: Here’s everything that you need to know to actually do this, in a simple fun book.
And so, I basically wrote it according to what my community and fans and followers liked and wanted to listen to and then we filled it up with some of the best recipes we’ve ever made. So …
Guy Lawrence: Good one, yeah.
Abel James: … it’s a fun book.
Guy Lawrence: But it’s a bit of a big task putting a book together I can imagine, right?
Abel James: Oh, boy. It’s the worst possible thing you can do for your health, is write a health book.
Stuart Cooke: Yeah.
So, given the fact then that you’ve got all this knowledge and you’ve put it into this book, this fantastic resource for everyone, the million-dollar question is, what have you eaten today?
Abel James: Oh, good one. So, that’s the question that I can almost not even ask on my show, because a lot of people are so embarrassed about what they actually do.
So, I started the morning with supplements. A lot of them are herbs and adaptogens, you know, like rhodiola is one of my favorites. And fermented cod liver oil I usually have in the morning, because it’s a nice little dose of fat and kind of like front-loads lot of nutrition. Vitamin D is something I take pretty much every day. So, I’ll take that in the morning as well.
And then I made myself … well, every morning I wake up, drink a big glass of water, I usually keep that going throughout the day. So, lots of hydration.
And I had … this is my sixth interview today.
Stuart Cooke: Oh, crikey.
Abel James: And I have two more after this.
Guy Lawrence: Oh, wow.
Abel James: So, on interview days I generally fast until the evening. Sometimes until the afternoon, depends if I have the time or the breaks.
So, I make myself my own, like, usually I roast the coffee about once a week, so I’ll make some French press coffee and then I’ll fill it up with a tablespoon or two of heavy cream or some sort of fat. Which gives me some interest, right? I like drinking that with my coffee and I might have some coconut oil with it or medium-chain triglycides or other fat that I put in there.
So, that’s what I had today and I’ve had, I think, two cups of coffee with probably about three tablespoons of heavy cream, pasture-raised. And then right before this interview I felt like I wanted something and so my wife made an awesome green smoothie, which we have almost every day.
That’s usually how I break my fast, is by having basically a blended-up salad. But you can pick the right thing so it tastes really good.
So, it’s got like three different types of greens in it. It’s got strawberries. It has chia seeds and flax, so it’s full of omegas, the right kinds of fats, and plenty of fiber. So, I hit that with some coconut on top, some shredded coconut, because it’s nice to chew on something.
And that’s all I’ve eaten today.
Guy Lawrence: Yeah. Fantastic.
Abel James: Tonight I think we’re going to have a big steak and probably a big salad and maybe a side of red rice, I think we have some going. And we have some soup. Some bone broth that we made, that’s left over, that we’re just going to heat up and some of that too and probably some really tasty chocolate or some of Alison’s homemade cookies for dessert.
Stuart Cooke: Wow. It’s almost breakfast time and you are making me hungry.
Guy Lawrence: Yeah.
Stuart Cooke: That is fantastic.
Guy Lawrence: That’s awesome. Mate, we have a couple of wrap-up questions for the podcast.
Abel James: Hit it.
Guy Lawrence: And first one is, are there any books that you’ve read that have been a great influence in your life?
Abel James: “Chi Running” by Danny Dreyer. He’s one of my past guests. That’s one of the most underrated books there is I think.
It’s about how to incorporate symmetry and balance into your movements. Specifically for running, but it really applies to almost everything using, you know, ancient … I’ve seen a lot of similar things in Taoist textbooks and certainly like the tai chi and things like that.
That’s an awesome book. It’s called “Chi Running.” Danny Dreyer’s the writer who’s been on my show.
Guy Lawrence: We’ll include it in the show notes. Yeah. Fantastic.
Abel James: Yeah. That one’s great.
The “Perfect Health Diet” is done by Paul Jaminet. It came out a few years ago; another just wonderfully researched book.
And Paul … I was fortunate to hang out with him a bunch of times and kind of become friends with him. And he’s not your typical health professional, in the sense that he’s not really interested in any of the marketing or whatever. He likes research and he likes the science.
And so I really like that book too, the “Perfect Health Diet.”
Guy Lawrence: Fantastic. Perfect. I’ll check them out. I haven’t seen any of those two.
And last one is, and this is a pearler. What’s the best piece of advice you’ve ever been given?
Abel James: I worked with this Russian guy when I worked at restaurants growing up. And on one catering gig, he just messed up royally. I don’t know what happened exactly, but the boss was really pissed off and this guy was not having a good time. And then he just kind of like turned to me and I’m 14 years old or whatever and he’s this massive Russian guy and he’s just like, “Every kick in the butt is a step forward.”
This is how it started off and you could tell that he didn’t care at all. He was going to have a great day no matter what. And after I kind of like saw that happen and I was like, “All right. That’s cool.” The way that he handled that, I want to be able to handle something like that …
Guy Lawrence: Yeah. Take it on the chin and move on.
Abel James: … when the world comes crashing down on me someday.
Stuart Cooke: Yeah, that works. That’s fantastic.
Guy Lawrence: Awesome, mate. And is there anything coming up in the future, Abel? Anything you’d like to share? Any exciting projects?
Abel James: Sure. Yeah. We’re excited about … well, we decided basically that, this is my wife and I, this is something that we’re just going to do, you know. We’re going to make this our … we’ve been doing it full-time for a while, but we weren’t sure exactly if we wanted to do apps or you know some other type of publishing or helping publish other people or whatever. But we decided to make the blog and the podcast and our new video series kind of our main thing.
So, we just recorded a huge cooking class, that we invite all these cameras into our kitchen. We set up a bunch of GoPros and other cameras. And so, it’s like documentary-quality. Just hanging out with us in the kitchen learning how to cook things quickly and easily.
And so, it’s called The Wild Diet Cooking Class and you can find that at: FatBurningMan.com/cooking.
So that’s just one of the things, but if you go to FatBurningMan.com and sign up for the newsletter, we’re planning to come out with cool stuff like that every few months or so and just keep a steady clip of like, “You guys want to learn more about ketosis? All right. We’ll do this class.”
Stuart Cooke: Perfect
Abel James: And keep that going.
Yeah. So, it’s been fun. It’s a lot of work, but after taking about a year off traveling the world and going to Australia, which is loads of fun, it’s been really cool to come back with a renewed passion and focus.
Guy Lawrence: That’s awesome, mate and for your book, “The Wild Diet” as well, go back to FatBurningMan.com, as well?
Abel James: You can actually, if you want to see that, you can go to: WildDietBook.com.
Guy Lawrence: Okay. There you go and we’ll put a link in the show notes, as well. Brilliant.
Abel James: Right on. Thank.
Guy Lawrence: Abel, thanks so much for coming on the show. That was a treat. And I have no doubt everyone listening to this will get a heap out of that. That was awesome.
Abel James: Awesome. Yeah. What a pleasure. Thank you for having me.
Stuart Cooke: No problems and we really appreciate it. And you enjoy the rest of the day. Good luck with your interviews and enjoy that meal. Sounds delicious.
Abel James: Thank you so much. You guys have a great day.
Guy Lawrence: Thanks, Abel.
Stuart Cooke: Thank you buddy. Take care. Bye, bye.
There are many foods that exist which cause genuine confusion amongst the health conscious. Especially when transitioning from an unhealthy diet to a healthy diet, when trying to lose fat, control blood sugar and support cardiovascular health.
A food I often get many questions and concerns about is avocados. How many can I have in a day? Is it alright to consume when on a fat loss program? Will they make me fat? What will they do to my cholesterol levels?
Before we flesh out these concerns, let me introduce our special dark green leathery skinned friend. Did you know that avocados are actually large berry fruits that were aptly named “Alligator pears” due to their green, bumpy skin before it was christened the “Avocado”. The name Avocado hails from from the Aztec word “ahuacati”, meaning “testicle tree” which is kind of fitting as the ancient Aztecs considered this fruit, important for fertility and the Mayans used it as an aphrodisiac.
With introduction aside, lets flesh out the Avocado (AKA Avo’) facts and tips out…
Nuggets Full of Nutrients
Avo’s are one of the few fruits rich in healthy fats. It is particularly rich in monounsaturated fat (MUFA). A great energy source for the body and one that supports heart and brain health amongst other things.
The healthy fat content in avo’s help absorb nutrients from other foods that need fat for transportation throughout the body, such as vitamin E, carotenoids, lutein and chlorophyll.
Consuming avocados with carotenoid rich foods such as carrots helps enhance carotenoid absorption. Adding avo to your salads can increase your absorption of carotenoids up to five times then salads without. Carotenoids protect us from free radical damage and all the problems that may arise from it, such as inflammation and poor immunity.
Avos are laced with many essential nutrients such as potassium, vitamin E, carotenoids, lutein, B vitamins (B5, B6), vitamin C, vitamin K and folate which contribute to deliciously vital health.
It’s lutein levels are higher than most fruits. Lutein is a potent carotenoid that prevents degenerative conditions of the eye and improves overall eye health. Lutein may also reduce the risk of cancer and type 2 diabetes.
Avos contain more than twice the potassium of a banana. Potassium is important for controlling the electrical activity of the heart. Potassium also helps your kidneys filter blood and supports the health of bones and muscles.
The greatest concentration of carotenoids or plant pigments are located close to the avo skin, in the dark green flesh. So be mindful of how you de-flesh this amazing fruit. Guidelines on how to de-flesh your avo well without losing it’s beneficial compounds are found here.
Healthy Weight Loss Maintenance
Avos may help you maintain or reach a healthy weight. They are satiating, meaning they help you feel full and satisfied for longer, reducing the likelihood of unnecessary overeating. In fact, adding half an avocado with lunch has been shown to reduce hunger and improve satiety for up to 3-5 hours after consumption.
Avocado consumption is associated with reduced risk of metabolic syndrome. A collection of conditions which raise your risk of heart disease and diabetes.
If you are struggling with weight loss, try taking our quiz here.
Assists Inflammation, Heart & Brain Health
It’s MUFA content helps maintain healthy cholesterol levels. In fact those who consumed a high MUFA diet from avos for a week experienced a decrease in their LDL cholesterol and triglycerides and an increase in the often labelled “good” cholesterol HDL.
Avos may prevent the production of inflammatory substances when eaten with meals such as burgers. Studies suggest that eating avocado with inflammatory meals can reduce the after effects commonly experienced such as narrowing of blood vessels and inflammation. Now this is not your green light to go crazy on burgers and fries. Just FYI.
Healthy fats nourish the brain and heart and can help prevent Alzheimer’s, dementia, other degenerative brain disorders and heart disease. David Perlmutter, author of Grain Brain reports that the brain thrives on a fat-rich, low carbohydrate diet and that high levels of healthy fat consumption was found to be associated with a 44 percent reduction in risk for developing dementia.
Avos are abundant in antioxidants and bioactive compounds such as carotenoids; lutein, zeaxanthin, alpha-carotene, beta-carotene and oleic acid and are one of the richest sources of vitamin E. These compounds are well known cancer fighters and may reduce the risk of cancers such as those of the prostate and breast. As mentioned the monounsaturated fat found in avos improve the absorption of these important carotenoids.
Natural sunscreen; the fat content in avos may offer protection from harmful sun damage, radiation, inflammation and skin cancer if consumed before exposure.
The flesh and the oil are moisturising and nourishing for the skin.
How Many Avocados Can I Eat?
As you may have guessed I am a huge fan of the avo. In my opinion all of the evidence I have come across welcomes daily avo consumption as part of a healthful diet.
As a general rule I think the inclusion of one small avocado or half a large avocado daily is a great addition to the diet of most people to promote optimal health, maintain a healthy weight, support blood sugar levels and support healthy brain and heart health. Avocados should not be feared. Consider them creamy, delicious, protective and preventative powerhouses to be thoroughly enjoyed. I certainly do and consume at least half an avo every day, whenever possible.
There are many ways to get your daily avocado dose:
Below are some of my favourites:-
In a smoothie to add healthy fats, fiber and a creamy texture. Try this favourite green smoothie of mine.
In raw desserts such as healthy homemade ice creams or mousses.
Chopped and chucked onto a salad.
Blended with olive oil, himalayan salt, pepper and turmeric and made into a healthy anti-inflammatory dressing.
Made into healthy dips and spreads.
Blended with coconut cream to make whipped cream.
Side note: Avos can get a little pricey but do not fear if you can not afford to buy organic. Avos have tough,thick, protective skins which help to prevent pesticides and other chemicals from entering and contaminating its flesh. More on organic versus non organic fruits here.
I would love to hear in the comments section below how you like to get your daily avocado dose :)
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. You can learn more about Lynda, CLICK HERE
Watch the full interview below or listen to the full episode on your iPhone HERE.
How do you put a claim like this into a short video (above)? In all honesty you can’t, but hopefully it will whet the appetite enough for you to dig deeper and listen to the full fascinating interview with investigative journalist and NYT bestselling author Nina Teicholz.
In 2014, Nina released her book ‘The Big Fat Surprise’ that was nine years in the making. Within the book she reveals the unthinkable: that everything we thought we knew about dietary fats is wrong.
The book received rave reviews including:
“Most memorable healthcare book of 2014″ – Forbes.com
Full Interview: A Big Fat Surprise! Why I Eat Saturated Fat & Exercise Less
Guy Lawrence: Hey, this is Guy Lawrence of 180 Nutrition and welcome to another episode of the Health Sessions.
So, if you’re watching this in video you can see it’s a beautiful day here in Sydney as I stand on my local Maroubra Beach and I might even be tempted to get a wave a little bit later, as well, but on to today’s guest.
We have the fantastic Nina Teicholz today. So, if you’re unfamiliar with Nina, she is an investigative journalist and she spent the last nine years putting a book together that was released in 2014 called “The Big Fat Surprise.” It hit The New York Times bestsellers list as well, which is an awesome achievement.
So, if you’re wondering what Nina’s all about, well the title of the book is a slight giveaway, but yes, dietary fat. And if you’ve been frustrated over the years, like myself and Stu, about the mixed messages of nutrition and what the hell’s going on, Nina sets the record straight today. Especially when it comes to what fats we should be eating, what fats we should be avoiding and even the whole debate around vegetable oils, which I avoid like the plague anyways. I don’t even debate about it anymore.
So, there’s gems of information.
Now, I must admit, I didn’t know a great deal about Nina, but she came highly recommended and this is the first time I met on this podcast today and I thought she was an absolute rock star. She was awesome. And yeah, it was a pleasure interviewing her and yeah, you’ll get a lot out of it.
Stick with it, because it’s action-packed and it’s probably a podcast I’m going to listen to twice, just to make sure I understand all the information.
Last, but not least, I know I ask every episode, but if you could leave a review for us. If you’re enjoying these podcasts and you get something out of it, all I ask is that you leave a review. Five star it and subscribe to it. This is going to help other people reach this information too so they can benefit from it as well.
One of my ambitions is to get the Health Sessions into the top ten on iTunes, in the health and fitness space and I really need your help to do that. So, we’re definitely gathering momentum. We’re moving up the charts and this would mean a lot to us if you just took two minutes to do that.
Anyway, let’s go on to Nina. It’s an awesome podcast. Enjoy.
Guy Lawrence: Hi, this is Guy Lawrence. I’m joined with Stuart Cooke. Hi, Stewie.
Stuart Cooke: Hello buddy.
Guy Lawrence: And our lovely guest today is Nina Teicholz. Nina, welcome to the show.
Nina Teicholz: Thanks for having me. It’s good to be here.
Guy Lawrence: It’s awesome. Very excited about today. It’s a topic that definitely fascinates us. We’ve had various people coming on the show, talking about all things, fat especially, and looking forward to getting your collective experience over the years and being able to share it with us and our audience. Yeah, it’s going to be awesome. So, it’s much appreciated, Nina.
So, just to get the show started and the ball rolling, would you mind just sharing a little bit about yourself, what you do and your own personal journey for everyone?
Nina Teicholz: Right. Well, I’m a journalist. I’ve been a journalist for decades. I live in New York City. And about a decade ago I sort of plunged into this whole area of nutrition.
And that started because I was doing a series of investigative food pieces for Gourmet Magazine, which is a food magazine in the states. And I was assigned to do a story about trans fats, which are now famous, but back then nobody really knew about it. I wrote this story that kind of broke that whole topic open in the U.S. That led to a book contract and I started writing a book about trans fats.
And then I realized that there was this whole, huge, untold story about dietary fat in general and how our nutrition polices seemed to have gotten it terribly wrong. And then after that it was decade of reading every single nutrition science study I could get my hands on and just doing this, like, deep dive into nutrition science. At the end of which I wrote this book called, or I came out with a book that was published last year, called “The Big Fat Surprise: Why Butter, Meat and Cheese Belong in a Healthy Diet.”
That book has been controversial, but also successful. It became a bestseller internationally in, you know, it really was the first book to really make the case for why not only fat was good for health, but saturated fat. You know, in butter, dairy, meat, cheese, the kind of fat in animal foods was not bad for health.
Guy Lawrence: Yeah.
Nina Teicholz: And maybe those foods were even good for health. So, that, of course, turns everything know upside down on its head. So…
Guy Lawrence: Yeah. Absolutely.
Stuart Cooke: Fantastic.
So, just thinking then, Nina, that you’re completely absorbed in research and medical studies and things like that. At what point during that journey did you question what you were eating?
Nina Teicholz: Well, I started out as a, you know, what I call a near-vegetarian. Since I was in my late teens I had basically, like most American women, I had eaten a pretty low-fat diet, very nervous about eating any kind of fat at all. And I hadn’t eaten red meat in decades. I had like, little bits of chicken and fish. And I was, you know, I was a good deal fatter than I am now. But I also used to just exercise manically. I use to, really, for an hour a day, I would bike or run and I still wasn’t particularly slim.
So, when I started this book, it took me, I would say, a few years until I started really believing what I was reading. Which is to say, that fat wasn’t bad for health and I started to eat more fat.
And then I started to; like, I would say it took me a good five years before I would; I could actually cook a piece of red meat. Like, buy a piece of raw red meat and taste it, because I just hadn’t, you know, all I had in my; I’d only had vegetarian cookbooks and it just seemed; it was like a foreign thing to me.
But, I’m not one of these people, like, I know you probably have listeners who they just like they see the light from one day to the next and they can radically remake their whole diet and that was not me. It just took a long time for me to make that transition.
Guy Lawrence: Yeah. In a way it’s such a big topic to get your head around in the first place, because we’ve been told the low-fat message, well, I have my whole life, you know. And when I first started hearing this myself, I was like, “Really? Come on. No way.” But then over the years, you know, I applied it and it’s changed my life, really.
So, what I’m intrigued in as well, if you wouldn’t mind sharing with us, Nina, is how did we end up demonizing fat in the first place?
Nina Teicholz: Well, that really goes back to the 1950s. I mean, there was always this idea that fat would make you fattening, because fat calories are more; they’re more densely packed. And there’s nine calories per gram of fat and there’s only four or five in carbohydrates.
So, there was always this idea that maybe fatty foods would also make you fat. But it really didn’t get going as official policy that all experts believe; it started in the 1950s and I have to back up a little bit if you don’t mind?
Guy Lawrence: Yeah. Go for it.
Nina Teicholz: I mean, it actually started with saturated fat, right? It wasn’t; it all started with the idea that saturated fat and cholesterol were bad, would give you heart disease. And that really started the 1950s.
It’s a story that I tell in my book, it’s been told by others, how a pathologist from the University of Minnesota named Ancel Keys, developed this hypothesis. He called it his diet-heart hypothesis, that if you eating too much saturated fat and cholesterol it would clog your arteries and give you a heart attack.
And this was in response to the fact that there was really a panic in the United States over the rising tide of heart disease, which had come from pretty much out of nowhere. Very, very few cases in the early 1900s and then it became the number one killer. And our president, Eisenhower, himself, had a heart attack in 1955; was out of the Oval Office, out of the White House for 10 days.
So, the whole nation was in a panic and into that steps this Ancel Keys with his idea. It wasn’t the only idea out there, but he was this very aggressive kind of outsized personality, with this unshakable faith in his own beliefs and he kind of elbowed his way to the top.
So, the very first recommendations for telling people to avoid animal foods, saturated fats and cholesterol, in order to reduce their heart attack risk, those were published in 1961 by the American Heart Association, which was the premier group on heart disease at the time, still is. But at that point there was nobody else.
And so, that started in 1961. Then by 1970 they’re saying, “Well, its not just saturated fat. It’s all fat, because if you reduce fat in general that’s likely to keep calories low.” That was always the argument. That somehow it would just keep calories low and so that was probably a good idea to avoid fat all together. That started in 1970.
Then you see this low-fat diet, which, you know, there’s no evidence. There was no clinical trials. There’s no evidence at all. It just was like; kind of this idea that people had. That was adopted by the U.S. government in 1980, so then it became federal policy.
The whole government is kind of cranking out this idea and all its programs are conforming with it and then throughout the ’80s you see it spreading around the world. So, it spreads to your country. It spreads to Great Britain. It spreads everywhere. And then all Western countries follow the U.S. and our advice.
So, that’s how we got into this whole mess.
Stuart Cooke: Wow.
Nina Teicholz: And, you know, it’s; now we’re starting to get out of it. But it’s been decades in the making.
Stuart Cooke: Crikey. It’s ludicrous when you think about it based upon zero, I guess, concrete medical knowledge at all. I’m just; I’m intrigued about the studies that are set up, that guide us on this journey. I mean, how are these nutritional studies, I guess, initiated? And it seems that they can be so easily biased. Is that true?
Nina Teicholz: Oh, you know that is such a huge topic.
Stuart Cooke: Yeah.
Nina Teicholz: I mean, there are thousands of nutritionists studies and we all know what it’s like to feel like be whip-sawed by the latest study and how do you make sense of them? How do you put them in perspective? Is really the question. What do you make of the latest mouse study to come out?
So, the way it all began was with the study that was done by Ancel Keys, called the “Seven Countries Study.”
Stuart Cooke: Yeah.
Nina Teicholz: And that was done on nearly 12,000 men, men only, in seven countries, mainly Europe, but also the U.S. and Japan. And that was a study; it’s called an epidemiological study; and that’s the key thing to know about it. It’s the kind of study that can show an association, but not causation.
So, it can show; it looks at your diet, and usually these studies they test diet just once and they ask you, “What did you eat in the last 24 hours?” You know how well you can remember that, right? And then 10 years later they come back and see if you’ve died of a heart attack or what’s happened to you.
So, even in the best of studies where let’s say they ask you three times what you at in the last 24 hours or they try to confirm what you say with what they measure; maybe they measure your diet. But even in the best of those studies, they can still only show association.
So, let’s say they find, as Ancel Keys did in that first epidemiological study, let’s say they find that you don’t eat very much saturated fat and if you’re one of those people, you tend to live longer. But not eating a lot of animal foods, you know, in post World War II, let’s say Greece or Italy or Yugoslavia, which is what Ancel Keys discovered; that was; those people were also, they were poverty-stricken people, devastated by World War II. They also didn’t eat a lot of sugar.
Stuart Cooke: Right.
Nina Teicholz: Right? Because they didn’t have it. But; so you don’t know, was it the sugar? Was it the fat? An epidemiological study can never tell you. Or is it something you didn’t even think to measure? Was it the absence of magnesium in the soil? Was it your, you know, now is it your internet use? Is it your exposure to plastic? You don’t know all those things you can’t think to measure. You’ll never know in an epidemiological study.
But that was, that Seven Countries Study was the basis of that original American Heart Association recommendation and it’s also been the basis of a lot of other bad advice that’s based on these kinds of studies that only show association.
So, the better kind of data is called a clinical trial, where you taka a group of people and you divide them into two groups and you give one group this kind of, you know, a high-fat diet; the other group a low-fat diet and you see; everything about those groups is the same. It’s what’s called “controlling.” You’re controlling for internet use, for magnesium in the soil, or whatever. You take them in the same city; you assume they’ve got the same exposure to all that stuff, so you don’t have to worry about it. You just can measure the effect of the diet or you know, give one a drug and the other not a drug.
So, clinical trials are the kinds of studies that can provide rigorous evidence. And, you know, that they’re harder to do. They are expensive. It’s expensive to feed people. It’s expensive to; you know, usually the good clinical trials really control the diet all day long. It’s best if you do them on institutionalized people, where you can totally control the diet.
But there are clinical trials out there now; now there are after all these years, and you know, all those clinical trials show first, you know, one that saturated fats does not cause heart disease, does not cause any kind of disease, and that the low-fat diet that we embarked upon, when it was finally tested in big clinical trials, was shown to be either, at best, totally ineffective and at worst, it looks like it could very likely provokes heart disease by creating worsened blood lipids.
Stuart Cooke: Wow.
Nina Teicholz: So, but, those clinical trials, when they eventually came out it was sort of too late, because the official dogma had already charged ahead.
Guy Lawrence: Yeah.
Stuart Cooke: Crikey. Yeah. We’re still seeing an absolute barrage of low-fat goods on the shelves and that message is still loud and proud. People are still completely fearful of fat. It’s insane, isn’t it?
Nina Teicholz: Yeah. I don’t know what the official recommendations are in Australia, but I know in the U.S. they’ve tried to back off the low-fat diet. Like they don’t include that language anymore.
Stuart Cooke: Right.
Nina Teicholz: But they still model all their diets as being low-fat. Low-fat is sort of defined as anywhere between 25 and 30, 35 percent of calories is fat.
Guy Lawrence: Yeah, okay.
Nina Teicholz: You know, before the low-fat diet we were; all our countries were eating 40, 45 percent fat.
Guy Lawrence: Yeah.
Stuart Cooke: Yeah.
Nina Teicholz: So, we’ve really dramatically reduced our fat intake. But, you know, our officials just can’t; it’s hard for them to back out of it. It’s just our; all of our food supplies are based on the low-fat diet. I mean, all of our cattle has been bred to be leaner for instance, you know, amongst many other things.
Guy Lawrence: Yeah. From over the years of what I’ve seen as well, even if people adopt a higher-fat diet, there’s still a huge amount of confusion about fats themselves.
Nina Teicholz: Right.
Guy Lawrence: So, I’d love to get a little bit of clarity on that today as well. Like for vegetable oils for instance. You know, where did vegetable oils come from and the idea of them being healthy, when, you know, when I avoid them like the plague.
Nina Teicholz: Well that’s another amazing story and I’m not flogging my book, but it’s only place where the history of vegetable oils is really set out. And I just couldn’t believe what I’ve discovered about them. I mean, so the basic thing to know it that they didn’t exist as a foodstuff until really the early 1900s.
Before 1900, the only fats that were really used, well at least in America, I don’t know about Australia, but were butter and lard. Around the world it was butter and lard were the main fats that were used in cooking. And there was some olive oil in Italy, you know, in the Mediterranean.
But that starts later then you think, actually. And before that all oils were used; they were used for industrial uses. They were used to make soap. There were a lot of uses of oils, but it was not for eating.
And then; and so the very first oils introduced for eating, just as plain oils, they didn’t come around; in the U.S. they were introduced in bottles in the 1940s and before that they had; oils are unstable, you know, and they oxidize and they go rancid and they won’t last in shelves.
So, before that, in 1911, in the U.S. at least, they were introduced as like a kind of imitation lard. It was called Crisco that we have. And that they harden the oils through a process called hydrogenation and that produces trans fats. Which is why we all know about that now.
But that was first invented to make those oils stable, to harden them, so that they don’t oxidize and grow rancid.
So, that’s when they came into our food supply. That industry, the vegetable oil industry includes some of the biggest companies in the world now; ADM, Monsanto, Cargill, IOI Loders Croklaan. I don’t know if those are familiar names to you, but they’re huge companies. And they from the very; from the 1940s on, they figured out how to influence; like for instance, they were hugely influential in launching the American Heart Association. Which then wound up recommending vegetable oils for health. Because …
So, if you get rid of the saturated fats, what do you replace them with? You replace them with unsaturated fats and that’s vegetable oils.
So, these companies got their products recommended for fighting heart disease, basically. And they did that by infiltrating into our most trusted institutions, including the American Heart Association and also the National Institute of Health. And that’s why we think vegetable oils are good for health.
I mean, the main argument was that they lower your total… and originally it was they lower your total cholesterol. And then we could measure other things like LDL and HDL, the argument was they can lower your LDL cholesterol and therefore they fight heart disease. Well, I mean, that whole cholesterol story turns out not to be so simplistic.
So, that’s how they came into the food supply and that’s how they came to be viewed as healthy.
Guy Lawrence: Yeah and did it in everything. Like when you walk into the local supermarket, well the commercial supermarkets, I should say; they’re in so many foods.
Stuart Cooke: Well, yeah, 99 percent, I think, of our processed and packaged foods will contain them in some way, shape or form which is kind of crazy. And you touched a little bit on trans fats as well earlier; Nina and I wonder whether you could just talk a little bit about that today? Because that is, that’s a phrase that is quite fearful over here and I know on the packaging at least a lot of the manufacturers are very proud to say, “zero trans fat.” So, what exactly is it?
Nina Teicholz: Well, so when those vegetables oils are hardened, that process that I just mentioned called hydrogenation, that’s just an industrial process and one of the side effects of that process is it creates some amount of trans fats in that hardened vegetable oil, right? You harden the vegetable oil so it can be used precisely as you say in those packaged goods, right?
So, a lightly hydrogenated oil would become; be used as the basis of like a frosting or something. A soft, creamy substance. And the more; if you create; a more highly hydrogenated oil containing more trans fats would be used to say make the hard chocolate coating of a candy or something.
Stuart Cooke: Right.
Nina Teicholz: So, you have varying amounts of trans fats in all of those hardened vegetable oils that are the backbone of our food industry.
Trans fats, you know, from that very first introduction of Crisco imitation lard that they were always in there and scientists kind of knew about it and were worried about it, from the 1970s on. But it really wasn’t until they were; really didn’t become exposed and known until the early 1990s. And it turns out that they slightly raise your LDL cholesterol. I mean, that’s; that was the evidence that upon which trans fats were kind of hanged by various expert agencies.
Trans fats are not good for health probably, but not for that reason. I mean, I think their effect on LDL is very minimal. They also seem to interfere with the functioning of your cell membranes. They kind of lodge themselves into critical key spots in every single one of your cell membranes. And they increase calcification of cells.
So, definitely trans fats are not a good thing. They were kind of condemned, I think, for the wrong reason. But, you know, the main issue now is like, what’s replacing trans fats? So, if you get rid of partially hydrogenated vegetable oils, what replaces them? And my worry is that they’re just being… in restaurants, which used to use these hydrogenated oils in their fryers.
Stuart Cooke: Yeah.
Nina Teicholz: Again, they were hydrogenated to be stable. That means not to create oxidation products when heated. So, in this country at least, restaurants are going back to using just regular old non-hydrogenated oils, which are toxic where they’re heated.
They create these hundreds of oxidation products and they create massive inflammation in the body, I mean, there’s all kinds of very worrisome health effects of those non-hydrogenated regular vegetable oils.
Guy Lawrence: Yeah.
Nina Teicholz: They’re also inventing new oils. There’s something called, interesterified oil that they’re inventing to try to use instead of these trans fats oils. So, the trans-free options are to me, like, equally worrisome or if not more so. And, you know, what should be happening is just to return to butter and lard. That’s what we used to use.
Stuart Cooke: Yup.
Nina Teicholz: That’s what we used to use. Those are solid, stable fats that … and tallow, McDonalds used to fry their French fries in tallow. They’re solid and they’re stable and they don’t oxidize and they don’t go rancid.
Guy Lawrence: Yeah.
Nina Teicholz: And that’s what we should return to. But we can’t, because we’re; there’s this taboo around saturated fats that we can’t use them.
Guy Lawrence: Wow. That’s incredible, isn’t it? I was going to say with the next question, like to just to simplify everything we’ve just discussed for the listeners, is like, what fats would you eat and what fats would you avoid? Like from everyday to …
Nina Teicholz: You should cook with stable natural fats. Lard. Butter. Ghee.
Guy Lawrence: Ghee.
Nina Teicholz: Coconut oil. Tallow if you have it. Those are stable. They’re natural. They’re the fats that we’ve always cooked with throughout human history.
If you want an oil for your salad dressing or whatever, olive oil, which; olive oil is better than vegetable oils. The reason is that olive oil is what’s called monounsaturated. It only has one double bond that could react with oxygen. Vegetable oils are polyunsaturated, meaning they have multiple double bonds. Every single one of those double bonds can react with oxygen. So, you want to just keep your double bonds low and that means using olive oil in favor of those other vegetable oils.
Guy Lawrence: Yeah. Fantastic.
Nina Teicholz: Is that enough?
Stuart Cooke: Yeah. That’s good advice.
So, you touched upon the olive oil as well and I’m just thinking about, you know, in our society today we’ve got a diet for everything. You know we’ve got Paleo diet, low carb/high fat, Mediterranean; crikey there’s so many. With the research that you’ve done, are any of these existing diets close to optimal for long-term health?
Nina Teicholz: You know, I think; so, looking at the clinical trial research again, that kind of good rigorous data …
Stuart Cooke: Yup.
Nina Teicholz: It’s strongly supports a lower carb/higher fat diet for better health. That diet is better at fighting helping people lose weight, at keeping their blood glucose steady and under control, which is how you keep diabetes; prevent diabetes or keep diabetes under control and also for improving cardiovascular risk. The majority of cardiovascular risk factors seem better on that diet. So, that’s a diet with anywhere from 45 to 80 percent fat even and carbohydrates, you know, 20 to 40 percent carbohydrates.
I mean, people really respond to diets differently.
Guy Lawrence: Yeah.
Nina Teicholz: And so, your nutrition needs are different if you’re young, if you’re a child, if you’re elderly. It’s just so important to know that people respond differently to different diets. But; and critically it depends on whether or not your metabolism has kind of tipped over into this unhealthy state.
So, if you’re obese or if you have diabetes or if you have, are fighting heart disease, you are more sensitive to carbohydrates. So, your tolerance for them is lower. If you’re healthy, if you look like you guys, your tolerance is higher for carbs. If you’re active and you’re burning calories a lot, your tolerance is higher.
So, you know, you have to kind of adjust your nutrition plan based on that. But, you know, I think that one of the key things to realize is to eat a higher fat diet you have to eat, and if you want your fats to be natural, based in natural real foods, you just; it has to be a diet that’s higher in animal foods.
Stuart Cooke: Right.
Nina Teicholz: You know, that’s again why; it’s one of the reasons why meat, butter, dairy, eggs, cheese is important to have in any kind of diet. The other reason is, is those are the foods where, you know, the majority of nutrients are, like almost all nutrients are, that you need for good health. And that’s not true in plant foods. It’s very hard to get the nutrition you need on a plant-based diet.
Guy Lawrence: Yeah and this is coming from someone that was a vegetarian, like you said as well.
Nina Teicholz: Yeah. Oh my God, you know, I had anemia. I had; most of my young adulthood I had anemia and all kinds of health issues that I had no idea were based on nutrition, but seem to have been now that they’re resolved.
Stuart Cooke: Wow.
Guy Lawrence: Yeah. Wow. And just to tie up the fat thing and I know because one question we get asked a lot, “Well, how much fat do I eat?” So, what would a plate look like for you at a meal? Could it be as simple as you cook your veg, you have your steak and then you put a big knob of butter on it kind of thing to have the dietary fat for that meal? What would your advice be?
Nina Teicholz: Yeah. I mean, that sounds like a great dinner to me. I mean, I’ve heard various ways of explaining it to people, you know. Like, half your calories should come from animal foods and half the volume on your plate should come from plant foods. Or what did somebody else say? Eat meat; eat animal foods until you are full and then have some fruits and vegetables.
Guy Lawrence: Wow.
Nina Teicholz: You know, I think, yeah I think like visually if you think like half your plate is being; having animals foods on it, like eggs, meat, diary and then the other half being salad greens, you know, fruits and things. That’s probably a pretty healthy diet.
Guy Lawrence: Yeah. Just keeping it simple.
Stuart Cooke: Absolutely. So, just thinking now then based upon where we are right now, with all the information that’s coming from, you know, the government, the doctors, you know, health advisors. So, if I go to the doctor’s and the doctor says, “Look, you know, you need to get in better shape. I need you to adopt a low-fat diet.” Now, that’s hugely confusing for me now with this barrage of information, new information that’s come out, saying the complete opposite. So, where would I start if I come back from the doctors with that info?
Nina Teicholz: Right. Well, first you sign up for your podcast.
Guy Lawrence: Yeah.
Stuart Cooke: That’s a good one.
Guy Lawrence: We send it to so many people and friends, you know, who have had that message.
Nina Teicholz: Yeah. And then you send your doctor my book or you send him your podcast. I mean, this is; I mean it is confusing. I think that until the paradigm shifts and our expert advice shifts, we’re going to live; we’re all going to live with this kind of cognitive dissonance between what our doctors say, who, you know, by the way have; most doctors, at least in America have about one hour out of their entire, what, seven-year education is at one hour or one day is devoted to nutrition. Really, they don’t know about nutrition. Even though if you look at polls, most people get their dietary advice from their doctor. So, that’s unfortunate.
But you really do have to become a little bit of an independent thinker, I think, on this subject. You know, especially if you feel like if the low-fat diet isn’t working for you, then there’s your own; I mean, in nutrition everybody is their own “n=1” experiment, right?
Stuart Cooke: Yup. Yeah.
Nina Teicholz: You know, you can go on a low-fat diet and see if it works for you over time. And then if it doesn’t you can go back to your doctor and say, “You know, that really didn’t work.” And he’ll say, “Well, you didn’t exercise enough and you didn’t lower your fat enough.”
Stuart Cooke: Yup.
Nina Teicholz: And you can try that advise and see if it works for you. Or you can go on a higher-fat diet and see how well that works.
I mean, I just think that this is a field where there is a kind of alternative view and you have to kind of wean yourself from expert advice in this field. Because the expert advice is really misinformed and it’s entrenched. So; and I think that’s not going to change any time.
Guy Lawrence: Yeah. It’s a huge topic and its, yeah, which; you touched on exercise as well. So, question would be, exercise and heart disease are highly related, you know, heart disease and prevention. What’s your thoughts on that?
Nina Teicholz: You know, the recommendations for exercise are mainly based on this idea of burning calories, right? And that’s all based on this idea that weight, your weight, is determined by your calories in, how much you eat, subtracted by your calories out, how much you exercise.
And so, that’s why their recommendations are, you know, burn as many calories as you can. Or, you know, exercise an hour a day to burn calories.
But it just turns out that, you know, weight is not so simply regulated by calories in versus calories out. And we all know, like, I could probably go to a meal with you guys and you’d probably eat a massive amount of food and I’d be sitting there eating like, nothing and thinking, “Why are these guys so slim?” I mean, we all know people for whom that’s true and we all know fat people who just don’t seem to eat very much and we assume that they’re all, you know, stuffing themselves with ice cream every night. But that’s not necessarily true.
The experiments on exercise are uniquely depressing. I mean, they show that when; here’s the most depressing one I’ve ever read, which is kind of emblematic of the whole field, which is, they took a group of people. They had half of them do nothing. The other half trained for marathons for an entire year. They ran like a hundred miles a week, at the end of which the groups were the same in weight. The marathoners hadn’t lost any weight or any more compared to the controlled group. And that was, because when you exercise a lot, you get hungry and then your body, well, your body’s not an idiot, it knows; like it just wants, you know it will make you hungrier and then you’ll eat more and then you’ll replace the calories that you burn.
So, that kind of aerobic exercise does not seem to be effective and there’s a lot of studies like that. I mean, I’m sure you’ve talked about it on your program, the kind of exercise that seems to be supported by better evidence is, like, intense exercise, like, lifting weights or doing sprints or you know, really intense exercise that changes your actual muscles at a cellular level, will actually change their sensitivity to insulin.
Which is totally fascinating. But you don’t have to do a ton of that exercise, you can just do like 15 minutes of it, of intense exercise, and that seems to make, you know, enough of a difference to have an impact.
Stuart Cooke: Perfect. Perfect. Yeah, I have a little 6-minute workout that I do couple of times a week and I’m done and dusted in 6 minutes, but it knocks me sideways. But I feel great for it and I sleep better afterwards and I don’t have to spend hours in the gym on a treadmill.
Nina Teicholz: It’s too bad you’re so obese, really. Obviously it’s not working.
Stuart Cooke: I know. Well, you can’t really see the full body …
Guy Lawrence: Stu, I tell you, as I’ve mentioned on many podcasts, Stu’s body fat is probably at about 8 percent, right? I mean, he eats like a horse, like I can’t keep; like he probably eats physically twice the amount of food I do in a day. It’s incredible. I don’t know how he does it or what he does, but …
Stuart Cooke: Well, it is interesting because we had some genetic testing done on the both of us and our makeup is so very, very different. And it really is a slap in the face for everybody who counts calories, because we are so uniquely different. I couldn’t put on weight if I tried and I have tried. Whereas it’s the opposite for Guy. So, it really does, you know, take a little bit of a mind shift to think, “Well, perhaps it isn’t just about what I’m eating.” Because our bodies are kind of chemical machines rather than just, you know, adhering to the simple principles of energy in/energy out. So …
Nina Teicholz: That’s great.
Guy Lawrence: Yeah.
Nina Teicholz: For women, I would say for women, especially women, you know, of a certain age like me, you know, then there’s other factors; your hormones become involved.
Stuart Cooke: Yes.
Nina Teicholz: I mean, your fat in technical terms, your fat deposition is controlled by your hormones, right?
Stuart Cooke: Yup.
Nina Teicholz: And the reason that carbohydrates fatten you up more is that they trigger the release of a hormone called insulin, right?
Stuart Cooke: Yup.
Nina Teicholz: And then when you get to be my age your hormones change and it becomes; and so that also messes with your fat deposition and then you have to, you have to make adjustments or figure that out. But I mean all of that just shows you that fat is controlled. The deposition of your fat on your body is controlled by your hormones. Insulin is one of those hormones and other hormones have an effect as well.
So, it’s really not about the number of calories that you eat.
Stuart Cooke: Right.
Nina Teicholz: One of the great things about eating a higher-fat diet is it just; you don’t have to count calories. Which is like such an enslaving, awful way to live. You know, you can just eat until you’re full. All the tests on the so-called Atkins diet, all the formal scientific experiments, they don’t tell the people to control calories. That diet works even without counting calories. So …
Stuart Cooke: Yup.
Nina Teicholz: And that’s a fundamental thing, because that is a terrible way to live. Like where you’re counting the number of calories in your toothpaste, because like, you know, you’re just; you’re, I mean, you’re like, “I’m never going to get back in that dress.”
Guy Lawrence: Yeah. The other …
Stuart Cooke: I was just thinking that’s just a perfect product; just low-carbohydrate toothpaste. Why didn’t we think of that? We’d make a fortune.
Nina Teicholz: If you’re counting calories.
Stuart Cooke: Yeah. True. True.
Guy Lawrence: And the other thing we see all the time as well, is that when people are counting calories, a lot of the calories they’re indiscriminate about what they eat. Like, there’s no nutrients in to them whatsoever except glucose half the time, you know. It’s just processed carbs and they keep to that. I often wonder what that would be doing to you know, the gut health, the inflammation and all these knock-on effects that are coming from that as well. It’s huge.
Nina Teicholz: Yeah.
Guy Lawrence: Yeah. And just supports; we certainly don’t push the calorie-counting message, that’s for sure.
Stuart Cooke: So, given the fact then, Nina, that you’ve written this amazing book and you’ve just got a wealth of knowledge and it’s a question now that we ask everybody on our show and if you don’t mind and I apologize in advance; can you tell us what you ate today?
Nina Teicholz: Sure. I don’t mind. It’s not very interesting. Let’s see, I two fried eggs for breakfast.
Stuart Cooke: Yup.
Nina Teicholz: I drink a lot of coffee. And then I had a huge bowl of full-fat cottage cheese with walnuts and some raisins for lunch. And I haven’t had dinner yet, because I’m here in California. I don’t know what time it is there, but I haven’t had dinner yet.
Stuart Cooke: Right. Okay.
Nina Teicholz: That’s it.
Guy Lawrence: Perfect. There you go.
Stuart Cooke: Fantastic.
Guy Lawrence: And just touching on that, another thought that came in, because for anyone listening to this that is still eating a low-fat diet, you know, what would you advise them in terms of what you found on transition, you know, to allowing the body to adapt and utilize fat more as a fuel?
Nina Teicholz: Well, so a few things; one is that if you’re transitioning to eating more red meat, if you haven’t eaten red meat in a long time you don’t have a lot of the enzymes that you need to digest it and it does take awhile to build those enzymes back up. So, that’s kind of a slow transition.
The other thing is that typically when people switch to a higher-fat diet, I’m talking about like an Atkins diet that’s quite high in fat, there’s a transition period during which you feel awful. And one of the problems with a bunch of these trials on the Atkins diet is they were like, “Oh, let’s test it for three weeks.” And everybody feels horrible during those three weeks. And they’re like, “Oh, that diet must not work.”
But you have to test it for a longer period of time, because there is this transition period. Your enzymes are changing; your regulatory pathways; your metabolism is changing; you’re switching to burning fat rather than glucose as fuel. That takes time and there are resources to try to help you make that transition without suffering too much.
You know, you’re supposed to drink bone broth and have more sodium and you know, there’s various things that you can do to try to replenish some of the nutrients that are depleted. And you know there’s books; I can recommend a book about that. But you have to get through that transition period and then you start feeling better. That’s the crucial thing.
Guy Lawrence: Yeah. Fantastic. Yeah I just wanted her to touch on that.
And we have a couple of wrap up questions that we ask on the show every week and one was what Stewie just asked for, what you ate today?
Another one is, what books have influenced you the most or what would you recommend to people and this can be outside the nutrition or anything. Is there any that spring to mind?
Nina Teicholz: Well, I haven’t read anything other than nutrition for so long. I feel like, oh yeah, there was probably “Catcher On The Rye” back when I read other kinds of things. But, you know, in nutrition the most important writer in nutrition in my view is Gary Taubes. His book, “Good Calories, Get Bad Calories,” is like the Bible, I think, of this whole field. I think it’s, you know, fantastic. It’s; my book covers a lot that same territory, but it’s maybe a little bit lighter and also covers some other things.
So, yeah, I think that’s the most important book I can think of in this field. He also wrote a book called, “Why We Get Fat.” That’s a little more user-friendly.
Yeah, and then you know, Jane Austin. Read about human nature. Never gets better than that.
Stuart Cooke: Perfect. That’s excellent.
Guy Lawrence: Excellent. And the last one, what’s the best piece of advice you’ve ever been given?
Nina Teicholz: Oh, you know I get asked this and then I’m like, “I don’t know anything about; I don’t know how to live.” I don’t know. Actually I just don’t know how to answer that.
Guy Lawrence: Yeah.
Nina Teicholz: I think that maybe in this field, for this audience, the point about taking care of your sleep. I’m a chronic insomniac; I’ve been for years. And that so interferes with your weight, and your ability to function and I’m just getting my sleep in order and I would say, yeah, attention to your sleep. It’s just as important as what you eat.
Guy Lawrence: Perfect and we certainly agree with that one.
Stuart Cooke: That is excellent advice. I am absolutely consumed by all things sleep right now. So, in another conservation, I could chew your ear off about that topic.
Nina Teicholz: Oh, I would really like that. I would really love to hear actually what you know.
Stuart Cooke: Likewise.
Nina Teicholz: It’s a whole; that’s another topic where, you know, where you go to your doctor and what they say is so unhelpful, you know.
Stuart Cooke: Absolutely.
Nina Teicholz: And what you find on the internet is largely unhelpful and it’s hard to find your way to good information. So …
Stuart Cooke: Yeah, they’re all alike. I’m been; I have been infatuated by this probably for the last two years and I’ve read a billion books and a million podcasts. And yeah, I’ve got all these strategies as well that are just like gold and I know now that if I do this thing I’ll have a better nights sleep and it just works. So, yeah …
Nina Teicholz: Thank goodness.
Guy Lawrence: Can you share with us tip, Stu for anyone that’s listening out there.
Stuart Cooke: Okay. One tip; I’ll give you two tips.
Guy Lawrence: There you go.
Stuart Cooke: Blue light and devices wreck sleep, because it interrupts with the body’s production of melatonin. So, if you’re staring at a laptop at 9 o’clock at night and then expect yourself to go into a blissful sleep, it won’t happen.
So, I’ve just been; I wear these blue light blocking glasses. You know, I look like a construction worker. But, crikey, you put them on and ten minutes later you feel sleepy. It’s that crazy.
Nina Teicholz: Wow.
Stuart Cooke: And so, yeah, for me it’s kind of devices off at kind of 6 p.m. and then I try and get into more of a sleep routine where I read and listen to music and prepare myself for sleep wearing those glasses. So, that works.
And the other thing, is a little bit of carbohydrate-cycling. So, following a reasonably low-carbohydrate diet, I tend to have most of my carbohydrates at night before I go to bed. And that really helps with insulin and puts the body in this sleepy state and helps me stay asleep during the night.
So, I find that if I restrict my carbohydrates in the meal at night and just have, I’m going to say carbohydrates, but I’m thinking more of the starchy carbohydrates. So like, sweet potato, things, you know, outside of just the veggies. It works. So, a baked potato, with like guacamole on it; a steak, some veggies covered in olive oil; is my go-to-sleep meal.
We have that on a Monday evening almost religiously and I get the best sleep on Monday night. I just do. So, I’ve been researching a little bit more about that; just about starch and stuff like that and how that plays with our sleep.
Nina Teicholz: All right, I’m signing up for your pod. I’m …
Stuart Cooke: No problem.
Nina Teicholz: Those are great ideas. I’ve heard them, but I mean, that is; really sounds very smart and you’re right. If you can encapsulate that advice and get it out to people, that’s incredible service. So, sign me up.
Guy Lawrence: Fantastic.
Stuart Cooke: All right and thank you.
Guy Lawrence: That’s a good one, Stu. That’s awesome.
And so, what does the future hold for you, Nina? Anything exciting coming up?
Nina Teicholz: No. I hope to be; have a very dull life and get a lot of sleep. But I am; I’m particularly interested in trying to change the actual nutrition policy, you know, that exists, so that; which is so influential. That’s why your doctor gives you the wrong advice, is that they get their recommendations straight from the government and that’s also true in Australia, I know.
So, I think that that needs to change and I’m hoping to work to try to move that along. And basically, you know, nutrition reform. I mean, it’s one thing to write a book, but then you just have to get that message out there. So, I’m working on that.
Guy Lawrence: Fantastic. And for everyone listening to this, where is the best to go to get more of you so that you; your website?
Nina Teicholz: I do you have a website.
Guy Lawrence: Yeah.
Nina Teicholz: It’s not so active, but there’s a lot of information there, which is: www.thebigfatsurprise.com.
Guy Lawrence: Fantastic. And they’d be able to get your book from there too or just on Amazon?
Nina Teicholz: Yes. I think it should still be on Amazon. There’s actually a new version that’s being sold in the UK without the thousands of footnotes at the back. So, that’s; might even be considered beach reading, because it’s a light enough book to carry with you.
Guy Lawrence: Well, Stewie’s going through it at the moment, I’m waiting for him to finish and then I’m going to be reading it.
Nina Teicholz: Oh, good.
Guy Lawrence: Yeah. Fantastic.
Nina Teicholz: Great. Well, it’s lovely to talk to you both.
Guy Lawrence: Thank you so much for coming on this show, Nina. That was an awesome and yeah, everyone’s going to get so much out of it. That’s brilliant.
Stuart Cooke: Yeah. It’s been a pleasure. Thank you again, Nina.
Guy Lawrence: Thanks, Nina.
Nina Teicholz: It’s really been great to talk to you.
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 :)