Sometimes, short stories help to paint the picture, so here I go… one fine Saturday morning at our local cafe in Coogee after a very enjoyable ocean swim…
Friend: May I get the muesli fruit salad and a freshly squeezed apple juice please…
Me: Uh?? What happened to the big brekkie and long black you always order?
Friend: This is the new me mate… I need to drop a few kilos so I’m on a health kick!
I order an omelette and congratulate him on his new found enthusiasm for his health kick and weight loss plan. At this point I have two options:
A) I could sound like a food nazi and tell him my thoughts on what he just ordered… or B) Keep my mouth shut and wish him the best of luck.
I choose the latter… the last thing I wanted to do was dampen his spirits with my thoughts with weight loss and fruit, so I thought I’d put into a blog post instead and mail it to him…
Sugar, Fructose & the Forbidden Fruit
Whether you follow a Paleo lifestyle or you are some kind of fruitarian, fruit is fruit. So lets take a look at my friends muesli fruit salad first.
I noticed there was a fair bit of banana in there, I’m guessing half of one.
So the first thing that pops in my head whilst eating my omelette is this:
Weight loss & fruit hot tip No. 1
i)A banana contains approximately 40-60g of carbohydrates (4-5tsp’s of that is sugar). I’ve found over the years, for effective weight loss, many peoples daily carb’ intake needs to come in under 150g per day minimum (& that’s mainly veggies). One banana and you’ve almost hit a 1/3rd of your quota!
ii)To burn off that banana it could take up to 1hr of fairly intense exercise. In my friends case 1/2 hr.
Remember, he’s trying to lose weight here, not maintain his weight. And is he training intensively often? Not likely (sorry mate)…
Then there is the other fruit in the bowl, but more on the fruit itself in a sec’. Let’s take a look at the muesli.
Weight loss & fruit hot tip No. 2
I) Muesli is usually 40-45% sugar content! (yes even your ‘healthy’ ones).
II) Dried fruit (which is in the muesli) is simply a sugar hit, it’s not nutritional. Look at it this way… If you ate enough raisins to cover the palm of your hand you have just consumed roughly 10 tsp’s of sugar! Yes, 10 tsp’s!
Then there’s the chopped up fruit on top of the muesli along with the half banana. Let’s say for arguments sake it equals one piece of fruit. There’s another 4 tsps’s of sugar.
So far my friend is up to approximately (I’ll be conservative here) 12-15 tsp’s of sugar.
The next question he should ask himself is if his muesli fruit salad is nutritional?
I’m not going to mention the rolled processed oats here, I’ll keep that for another post, let’s just stick to the fruit.
Have you ever wondered how fruit can stay fresh for so long?
Imagine having a apple tree in the back garden. When the fruit falls from the tree onto the ground, how long does it last there? Would it be fair to say a few days or week at most before it begins to rot?
If you are a major food corporation this would cause a problem. When delivering fruit to the retailers, by the time it’s transported, shelved and then sold, this process can be a considerably long time. Then think how long it lasts after you purchased it and have it sitting in the fruit bowl or the fridge. A little bit different to your apple tree in the back garden don’t you think?
For it to stay ‘fresh‘ for so long they coat the fruit in a waxing mineral oil, which retains the moisture. This is waterproof, so washing your fruit won’t help it either. A quick search on the net and you’ll find different information about this and the waxes they use, which vary the longevity of the fruit.
In the food industry, where it may be called “wax”, it can be used as a lubricant in mechanical mixing, applied to baking tins to ensure that loaves are easily released when cooked and as a coating for fruit or other items requiring a “shiny” appearance for sale - Wikipedia
From my understanding, the problem with this is that the fruit cannot breath. Combine this with stored refrigeration and the fruit will slowly begin to ferment. The sugar content goes up and the nutritional value goes down.
Personally, I’m not too keen on the idea of eating fruit coated in waxing mineral oil, which is months old and has little nutritional value.
I still find this amazing! Does anyone have more thoughts on this? Would love to hear more on this…
Last but not least, let us take a look at my mates freshly squeezed apple juice:
Weight loss & fruit hot tip No. 3
i)Juicing fruit removes a lot of the nutrients (what’s left of them anyway with waxing & storage) by taking away the pulp and fibre. This makes for a much more concentrated dose of sugar water. You are much better off eating the pulp instead!
ii) Let’s say it takes 3-4 apples to make his freshly squeezed apple juice. One piece of fruit equals 4tsp’s. There’s 12-16 tsp’s of sugar right there!
iii)A glass of freshly squeezed apple juice is the equivalent to drinking a can of coke! Those apples can be organic and blessed by a Tibetan monk, it would still equal a can of coke. All you are really drinking is flavoured sugar water.
But isn’t the Sugar in Fruit Different?
The sugar in fruit is fructose. This is a little different to your regular table sugar as fructose has no immediate effect on your blood sugar levels. The reason for this is that it is metabolised almost exclusively by the liver. Even though there is no immediate effect, it has plenty of long term effect.
The liver has never evolved enough to the kind of fructose load we are starting to have in modern diets. When we flood the liver with fructose, our liver responds by turning much of it into fat shipping it off to become fat tissue. This means that this is the carbohydrate we can convert to fat most readily! If this is done over many years along with other sugars and processed foods, you are seriously asking for trouble.
In my mates case, he’s had a big hit of concentrated fructose from the juice and the fruit muesli. Along with long term storage of fruit and wax, the question he needs to ask himself is – by eating this kind of breakfast am I helping my health kick and new weight loss plan?
“The medical profession thinks fructose is better for diabetics than sugar,” says Meira Field, PhD, a research chemist at United States Department of Agriculture, “but every cell in the body can metabolize glucose. However, all fructose must be metabolized in the liver. The livers of the rats on the high-fructose diet looked like the livers of alcoholics, plugged with fat and cirrhotic.” While a few other tissues (e.g., sperm cells and some intestinal cells) do use fructose directly, fructose is almost entirely metabolized in the liver.
“When fructose reaches the liver,” says Dr. William J. Whelan, a biochemist at the University of Miami School of Medicine, “the liver goes bananas and stops everything else to metabolize the fructose.” - Wikipedia
I don’t want to make out that fruit is the villain here, but I do feel smarter choices are needed regarding fruit. When you think that over 60% of our daily calories in the typical western diet includes – cereals and grains, sweetened dairy products, vegetable oils, dressing and condiments, sugar, bars and sweets – Rewind the clock and look at a Palaeolithic human existence, humans would not have derived any of their energy from these things. If you are eating many of the above foods and then compound it with fruit and more importantly fructose, surely this is only fuelling the problem with ones weight?… but more importantly health?
Do I eat fruit?
Yes I do, but not a great deal of it and I buy organic when possible. I’ll usually use a few strawberries or dessert spoon of berries in my 180 protein smoothie in the morning along with a fresh coconut for breakfast. This is simple to prepare and non processed. I’ll also have a 180 protein smoothie with a banana in after an intense workout. I’ll have the odd apple or orange if I feel a bit parched. So I’ll end up having at least 1-2 pieces of fruit in my daily diet, but keep in mind I’m a pretty active person and I’m usually doing some kind of exercise, whether it be gym or play six days a week.
I don’t drink fresh fruit juices, if I do have a juice it’s vegetable based – spinach, celery, cucumber, capsicum etc. I usually sweeten it up with a yellow grapefruit and a lemon. This makes for interesting taste but I honestly don’t mind it. I find things taste very different when you have hardly any sugar in you diet. At the very least go for 30% fruit and 70% green based vegetables.
To sum it up:
I eat organic fruit when possible
I mainly eat berries, strawberries & raspberries
If I’m training fairly intensely I’ll also eat bananas
You can also listen to the full episode on your iPhone HERE via iTunes.
Guy:For this week’s podcast episode,we decided to record it in audio only, as our guest lives in a remote part of Australia and we didn’t want to take the chance with internet quality. By doing this we are able to deliver great audio clarity without any dropouts.
Eat well, Live Well. It’s that simple - Rohan Anderson
Our fantastic guest today is Rohan Anderson. A few years ago he createdWhole Larder Love which began as an online journal, documenting the story of a life change.
A significant life change for a regular person embedded in western society.
Rohan had a metamorphosis driven by a desire to alter his food and lifestyle choices. At the beginning, he was very unhealthy. Obesity, food allergy, anxiety, depression and hyper-tension where all part of daily reality (most of which he was medicated for).
His health concerns, a growing understanding of his environmental impact and the responsibility of being a parent, where catalysts nudging him to make deliberate change.
Today’s podcast is all about change. How we truly do have the power within us to change if we truly want it, and how the small changes can make a huge difference over time in our lives and others. Be inspired and enjoy!
In This Episode:
How he overcame obesity, hypertension, anxiety, depression
Making the switch from corporate world to rural life
Why he had to go through a great deal of pain before making huge changes
Why building his log cabin has been the most rewarding thing he has ever done :)
Hey, this is Guy Lawrence with 180 Nutrition and welcome to today’s Health Sessions. I’ve come to the conclusion over the years that everyone’s journey when it comes to health, food and nutrition and exercise it’s almost like a spectrum. On one end of the spectrum I guess you could say you’ve got people that have never made the food-health connection before. Don’t really look at what they’re eating, if they’re eating processed carbohydrates, if it’s affecting their gut health and all sorts of things going on.
Actually for them literally it’s not buying some fast food and eating a bowl of edge instead. It could be a major challenge and then at the other end of the spectrum you got people that have been making tremendous amount of change over the years and forever evolving and learning. The one thing I’ve come to conclusion is to always keep a beginners mind and I try and have that approach when it comes to health nutrition and pretty much anything in life.
I only say these things because today’s guest, who I think is absolutely awesome, just a wonderful human being is Rohan Anderson. It’s safe to say he shares his journey today, which is being that full spectrum. He was that guy who was earning lots of money, corporate world, but very unhappy. He was clinically diagnosed obese. He said he had food allergies, anxiety, depression, hypertension. They were all parts of the daily reality and most of them which were medicated for as well. He just simply wasn’t happy.
Over the years he’s been evolving and making changes up to this point now where we have him on the podcast [00:02:00] today. He’s releasing a second health book which is called ‘A Year of Practiculture’. My copy is in the mail as I write this, because I’m very excited to get it because it’s full of stories and even recipes from a year of living a self-reliant lifestyle.
From going to being that guy, obese corporate to now becoming a self-sufficient person. Which that’s growing, hunting forage and healthy sustainable foods off the land. We are actually opted to record this podcast in audio only and not the usual video as well, because he’s in a very remote part of Victoria. We just wanted to make sure the sound quality was top notch.
In his own words as well he said, you could scream until he was blue in the face when he was that guy back when he was obese. He had to find the changes for himself. I know I can certainly relate that on my own journey when I think of certain family and friends. No matter what I say or do I don’t really change.
I’ve come to the conclusion that you can just lead by example. When people are ready to change they’ll make the change and start asking you questions and so forth. Obviously you can direct them then to podcasts like this. The one thing I have been finding helpful you might have heard me say on a couple of a few podcasts ago that we actually did a survey and we designed a quiz around that on people’s number 1 problems. Generally it’s normally revolving around weight loss. We look at these things from a very physical aspect and then as we start to change we then look deeper into it and then we really start to embrace the health changes.
If you are struggling with trying to get people over the line to make them look at their diet a little bit or their health, this is actually a great place to start. You [00:04:00] could send them back to 180nutrition.com and 180nutrition.com.au and there will be a button there saying, “Take the quiz” and that’s a great place to start. That’s designed for somebody that really hasn’t started their health journey yet. There’s a good video and there’s actually a really good introductory offer to help support people that want to make the change for the first time.
If you’re struggling and telling yourselves, you can use that to tell them for you. Take the quiz back at 180nutrition.com and .com.au. Anyway let’s go over to Rohan. This is a really fantastic podcast. Enjoy!
Hi. This is Guy Lawrence. I’m joined with Stuart Cooke. Hi Stu.
Stuart: Hello mate.
Guy: Our awesome guest today is Rohan Anderson. Rohan, welcome to the show.
Rohan: Nice. Thanks for having me.
Guy: Just to put our listeners into the picture mate. We all met at the Primal Living talk last year in Tasmania, which I think now is over a year ago, so wow, time really flies.
I remember watching your talk mate and just absolutely being blown away by it and with your message, the story, the humor, the heartfelt-ness from it and it was absolutely fantastic. Believe it or not I’ve gone on and done a couple of talks since. I always take inspiration from that day Rohan. We’re very honoured to have you on the show today and looking forward to getting a little bit to know more about you and share with our listeners. It’s greatly appreciated mate.
Rohan: All right.
Guy: To start the show Rohan, would you mind just sharing a little bit about your story and the life changes you’ve made before you got on to a whole lot of love, just to give people a bit of a background.
Rohan: Yeah. It’s probably quite familiar to a lot of people. Middle class Australian working my ass off trying to earn as much money as possible to pay off [00:06:00] mortgages and car loans and credit cards. I ended up working about 6 days a week in a couple of different jobs and focusing on values in life that I thought were important. What took a back seat was the things that are important, which are family, health, experiences.
My body was a reflection of the way my life was. At that point in time I was morbidly obese. I had a whole range of different health issues and fairly common health issues that a lot of Australians have. I had hypertension, anxiety, depression, I had food allergies. Like I said before, I was disgustingly obese. I can say that, I was an absolute fatty.
What happened was there was a couple of different catalysts that made me look at my life, evaluate it and say, “I need to make some …” I realized I need to make some changes.
I think having kids and the realization that I was feeding my kids the same shit food that I was eating, gave me a large amount of guilt. That hitched out at me to want to make changes in what I was feeding my kids and then I was asking myself “Well, I want to feed my kids healthy foods and I should be feeding myself healthy foods.”
Then I started to do some trial journey of moving away from foods like chicken nuggets and takeaway foods and urban fries and moving into looking at cooking with whole foods, really, really basic stuff. Looking at cook books to begin with and actually cooking with ingredients as opposed to opening up a jar of tomato sauce and pouring over some pasta.
Then eventually [00:08:00] I took extra steps and started looking for organic produce, chemical free produce, local produce and in turn the more local the product the more seasoned it is, the more [inaudible 00:08:12].
Then from there I took an even one more further step and I started growing most of my own food. For my meat I became a hunter.
Guy: How long ago was this Rohan?
Rohan: I really don’t know. It’s been such a long journey now. I would say it’s probably … I do know I started writing a whole lot about 2009. I had previous to that attempted to integrate some of these stuff into my life, especially the growing of the vegetables. It was in the back of my mind, it was more of a hobby. I didn’t take it as seriously as I do now. Although even though I do take it seriously there’s quite a lot of farming.
Stuart: What was it Rohan that led you to explore that avenue as opposed to doing what most people would do in the modern world. They’d join perhaps Jenny Craig and go to the doctors and get some pills.
Rohan: I did both of those things. This is why it’s important to share my story, because I’m the same as everybody else, I just found a different solution for me. Everybody’s solution is going to be different. Initially I was about to take a flight to London many, many years ago. I went to my doctor and I said, “Look. Can I get some Valium? Because I’m not a very good [inaudible 00:09:43] my first long whole flight and sometimes I get a bit of anxiety.” He said, “Tell me more.”
He sat me down. It was like going to see a shrink. By the end of the session I was folding my eyes telling, basically admitting that I’ve been having these attacks for pretty much [00:10:00] in my entire adult life. He diagnosed me with anxiety and depression and I had all these tiredness issues and I was manic at times and all those sorts of things.
Straight away I was diagnosed with some symptoms and then I was medicated for. The same happened for hypertension with my very high blood pressure. You’ve got hypertension, you need to take these tablets.
That was my first step. Now that I look back at it, I think that’s great because what happened there was the medication gave me the ability to get some level ground and to find some peace and some consistency in my daily routine. Because prior to being medicated I was about to go nuts.
The other thing that I would mention as well is my wife convinced me to go Weight Watchers. I went to Weight Watchers and that was a great experience. It was very similar to an experience I had going to Alcoholic Anonymous.
The system that those guys have it’s so technical, it focuses on counting all these calories and grams and fats and bits of sugar. The amazing thing was that they told me. I said, “You should have a can of baked beans for breakfast.” Here I am having baked beans in newsletter. I was only [inaudible 00:11:20] sugar.
The point I’m trying to make is that the health profession is very, very quick to jump on the medication band wagon. I think there’s some value in that but there also should be value in looking at addressing the reasons why us western humans are in such a shit state in the first place.
Maybe to address, “Okay. Why did I work 6 days a week and want to earn so much money to buy stuff that I didn’t need?” Well, that’s because that’s what a middle class [00:12:00] western society expectations are. That’s the value that we put on ourselves and that’s the pressure that we put on ourselves.
Our health reflects that. We all work really hard and one could build [inaudible 00:12:11] everyone has got loans and credit cards and it’s so easy to get credit. Everyone is under pressure. All that pressure puts us and our health under pressure. Then we want these quick fixes to fix our health as opposed to addressing what we really need to do, which is a little bit of exercise and also eating real foods.
I heard the other day that the bestselling cook book at the moment is a green smoothie cook book. The problem with that is it’s the quick fix rubbish.
Stuart: It is.
Rohan: It’s constant. All those new different diet pads and different healthy miracle, I call it the Choo berry, which the fictitious miracle Guatemalan berry that you can cook with it. You can have it for breakfast. You can roast it. It does all these things. It’s everyone’s [inaudible 00:13:07] but the reality is all we need to do is go back in the past and look at what people would have been eating for thousands of years, which is plant matter, animal matter, a combination of the 2.
As far as processed foods go, people have been eating cheeses and breads, even culture is built on bread. It gets so brutalized bread, but human culture has lived on it for thousands of years. In some shape, way and form even the Guatemalan people, the local aboriginal people around here had often clouds of [inaudible 00:13:44] grass being bashed down with rocks to make little butter.
The reality is that’s plant butter, it is growing, it’s a seed. The same thing for all the stuff, the water [inaudible 00:13:56] any of those [00:14:00] bush foods. Our bodies have been designed to survive on plant and animal matter, not highly processed rubbish.
Guy: Rohan, something just occurred. Do you think you had to go through that pain and suffering to get to that point to make the changes? I see that in people around me as well, that I get a little bit frustrated with, but I can’t help or say anything because they’re on their journey.
Rohan: Exactly. I have just started a process of writing another book at the moment out of that exact frustration of being an advocate for making the social change in food and lifestyle for many years. I have this matrix movie moment where I came out of being connected to the system and I was a free thinking individual, as a free agent. I realized I could identify these are the problems we’ve been having in society with our food and our lifestyle.
Then everywhere I go, whether it be driving down the street or walking through a shopping center or something like that. I can see all these people and I’m absolutely frustrated. I just want to walk up to everyone and say, “Don’t you know what you’re doing to your body and do you know what you’re doing to the environment? You could be living this way. It’s fantastic.”
Having those situations and trying to communicate to everyone whether it be talks or workshops or demonstrations or whatever. I have found out that people do not like having a mirror. They do not like looking in the mirror and seeing the truth and seeing the reality. The only way most people come across this is whether or not they’ve got that intuitive and they’ve got that intelligence to pick up and say, “Hey, I’m going to embrace this into my life.” That’s a very minimal amount of the population.
Most people that make the big change in their life it’s usually some health and profession. I remember that talk in Tasmania. A lot of the speakers were saying, “Just [00:16:00] happened to know that blah, blah medical health problem happened to me. Then I made this challenge and then I did this research. Then I found out that salt is really bad in your diet or sulfur is really bad in your diet. The shampoo I was using is really bad for me.”
It’s not until people get to that stage where something bad happens to them that they’ll make a change. That’s exactly what happened to me. It’s the same thing. I remember and no offense to my lovely great grandmother. She was a heavy smoker, a heavy drinker, then got breast cancer. Her son, he was also a heavy drinker and a smoker.
He said, “I’ve been doing some research.” This is in the 1980s. He said, “I’ve got this, there’s this new diet will help you treat your cancer as opposed to chemo.” Guess what it consisted of, plant material and animal material. The stupidity was a lifetime of smoking and drinking heavily and eating horrible food and then to get to a point where you’ve got cancer that may kill you and then you address it. Unfortunately that’s what happens to most of us.
For me it’s an experience of having to take my top off in front of my JP and he measuring my waist line and my man titties. That was just absolute embarrassment of like, “I’ve let myself get to this stage.” It’s not an appearance thing, I think that’s very important. Body image and appearances are important to a certain extent, but it’s the health, how the body, they machines working.
I think for me though, you can’t deny when you jump on the scales and you weigh 180 kilos and you’re supposed to be weighing 85 kilos. You can’t find that disturbing and personally embarrassing. That was my big wake-up call and also the look on my face when [00:18:00] my doctor took my blood pressure. It was like I was a 60 year old man. He was in shock.
Stuart: It’s probably the look on his face when he took your blood pressure.
Rohan: That’s what I’m saying, it was the look on his face. Then I looked at him and his eyes bulged out of his head and like, “Oh shit man! Seriously.” He took my blood pressure about 4 times before he actually said anything. I said, “Is there something wrong?” He goes, “Yeah. We need to get you medicated straight away.”
Stuart: Oh, cracking yeah.
Rohan: That was because of food choices, lifestyle choices and stress. All those things I had to do [inaudible 00:18:43]. Everything is connected, it’s like all the biota in the world including us. We’re all absolutely connected to everything. We are one living, breathing organism. It’s the same thing, we’ve lost our choices. It’s our diet. It’s in that alcohol. It’s the drugs we take. It’s the food we eat. It’s the inactivity that we have and that’s the stress of our daily lives. It’s all integrated and joined and connected.
That’s why I can get absolutely frustrated seeing people in that hole. A lot of us are in that hole and that’s why I spend time communicating my message.
Guy: Just for the record Rohan, how is your health now since you made the changes?
Rohan: It took many years. I had this legacy weight to get rid of. The unfortunate reality is if you progress from eating high fatty foods or high salt or sugar foods, you initially lose a little bit of weight. Unless you incorporate some good cardio exercise, a bit of resistance training into your life, you have this legacy weight. Especially if you are overweight like I was.
That took me years to deal with. Then I was thrusting [00:20:00] to the spot light, because I was touring heavily. When you’re away from home you don’t have all the luxuries of your own food system back and forth. You make the choices the best you can, but often those choices or even those choices aren’t that good.
The good news is after I was medicated I think for about 8 years on antidepressants and anti-anxiety tablets and then I think for hypertension for about a year after that. Right about 7 or 8 years have been pretty heavy dosage medication. I spent a couple of years working with my JP to reduce that dose. For hypertension it was a matter of introducing some cardio training to lose some weight, which would knock a couple of numbers off the hypertension. Addressing the amount of salt I was putting into my food.
I left the high sodium processed food and then went to cooking. When you start cooking and you love cooking you add salt and so I had to address that. There’s been all these slow progressions and then the same with anxiety and depression. I think sugar has a really important role in anxiety and depression. With a little bit of research that I’ve done and also those other things about stress and lifestyle and a lot of the processed foods that make your brain go up and down every time.
That progression has been really good. Now I’m no longer medicated by anything. I used to take 2 tablets every day medicated for [inaudible 00:21:32] except for when I get a headache I’ll take a Panadol. I don’t weight myself anymore, because my clothes fit me really well. I have been to a pair of size 36 jeans that I haven’t won 5 years. I have been maybe about a month ago and for the [inaudible 00:21:50]. Because I’ve lost that much weight. I’ve gone from size 42 waist to a size 36. I’m very happy with that.
I’ve got clothes that I’ve had in [00:22:00] cupboard for years that don’t fit me. There already easily can fit, but they’ve been in cupboard so long they’re completely out of fashion. I’m not setting any fashion standards here, but the beauty is I’ve kept on to some of those clothes as my measuring stick for how my progress is going. Just for this interview I just jumped 4 kilometers and did my morning punches and push-ups. That’s it. That’s all I do.
I do some cardio, 5 days a week I do section of cardio and a little bit of a distance training in my house. I do a bit of bush walking. Last night I was out in the [inaudible 00:22:44] for about an hour, walking around chinning rabbits, that is about an hour of exercise. My wife has just incorporated all these exercise. I’m not very good at going to gyms, I’ve tried them before. I got really annoyed with gym men got pulled out for the pretty ladies.
I was just having a talk to my partner that she wants me to start doing yoga. I’ll do yoga if it’s just one other person in the room. I don’t want to be in a room with other people. I’m an independent person, I like to do things on my own. The point being is everyone has a different value of yielding and addressing this problem. Some people like to join jogging clubs, some people love to do all those group camp things or do Zumba.
As long as there is a little bit of cardio in your life, cardio relative to what your body can handle. If you’re 60 years old you don’t want to be doing too much Zumba. You need to do a little bit of [inaudible 00:23:43] walking and that would be enough cardio.
Stuart: That’s right. Thinking about our grandparents too. My nan and [00:24:00] granddad certainly wouldn’t have attended a gym. I don’t even think they would have thought about the word exercise. They probably didn’t even contemplate getting out and doing something every day. They just got on with their lives.
Rohan: Yeah. I think that’s one thing I do in talks all the time, is I tell people to go home and look at their grandparents. You will that people have got normal bottoms. Some of them might be thin, some of them might be a bit stalky, but there’s a bag of all people with obesity.
The reason being is because people walk to the train station, they walk to the train, they walk to work. When I went to work there was a lot more less robots doing the work in the factories, so people were doing physical lifting things, using their arms and their legs. Now more so there are people, like my job, pretty much most of my adult life was sitting at a desk typing on a keyboard.
As soon as I got that out of my life, which was about 3 years ago, every year I stopped getting those massive fluids that you get when you work in offices. I think also there’s something you said about being under the man-made life thing for most of the day and not getting that silent in your brain.
I just got to the stage where anything that was unnatural I wanted to minimize that as much as I could in my life. That’s exactly what people have been doing for years and years. I didn’t do it intentionally, it was just the way life was. People were much more involved in working with how their body was designed to operate. If you think about the ancient tribes of humans, running really, really fast for long periods of times was not on the agenda. They just weren’t for that. They were designed to do very fast running for very [00:26:00] short durations of time. That’s what our bodies can survive with.
That’s why you see long distance runners or people that have those really physical sports and they’ve all got injuries. The reason for that is their bodies were never designed to handle that pressure. They bodies were designed to walk great distances as nomadic tribes, pick up food along the way and that’s what our bodies were designed to. I try to immolate that in my life.
Like last night, walking around with a heavy 22 magnum riffle and carrying about 6 dead rabbits with me is exercise. That’s the exercise our bodies were designed to do.
Guy: What does a day in a life look like for you these days? Because obviously your life has changed dramatically from back when you had the corporate job and everything and the un-wellness to where you are today. Would you mind sharing a little bit about that change and what it looks like now?
Rohan: I think this as well, my life is relatively regular. The only thing is I do grow a lot of vegetables to feed the family. Over the summer period I do spend a little bit more time in the vegetable garden. I’d probably say maybe an hour, 2 hours in the vegetable garden. People go to church every week and no one complains about that dedication of time.
1 to 2 hours a week in the veggie garden. My hunting efforts are usually around autumn time where there is the ducks and the clouds and again to the bigger game like the deer. I fill the freezer so we can get through winter. Then in spring time I get out on the [inaudible 00:27:34] all the spring rabbits, because they’re fresh, they’re young, they’re healthy, they’re tender. That’s the best time of the year to be hunting rabbits, so I start hunting again. I haven’t hunted all winter basically.
I just got a phone call from a friend, the spring mushrooms have started. I’ll be hiking up the mountain getting mushroom soon. Like I said before, I spend a bit of time in the veggie garden over summer period. Then [00:28:00] in autumn I spend a lot of time in the forest picking forest mushrooms and teaching people hiking through the forest teaching people a lot of the side forest mushrooms [inaudible 00:28:06].
On a normal day I’m taking my kids to school. I’m getting my car fixed. I’m doing radio interviews and magazine interviews and stuff which is a job. I’ve got a pretty regular life. I just no longer have to be at an office at Miller Park and leaving 5:00 and ask permission to have days off. I’m a free man. I just made a decision last night that I’m going on [inaudible 00:28:32] to drive off. I can do that, I can make that choice.
I want to focus on writing my next book. I want to focus on my own mental, physical and spiritual health. I’ve just been on the road for about a month. I was doing public speaking for the book. I’ve noticed that I’m starting to feel a little bit worn out. I can make that call and say, “You know what, I’m going to focus on getting my head right, get my [inaudible 00:28:57].”
A lot of people laugh at this, but the older I get the more I realize how important my spiritual health. That’s having a sense of purpose. I’m doing things with a sense of purpose, feeling a sense of accomplishment, feeling all those things. People don’t like talking about it, because [inaudible 00:29:16].
Unfortunately if you look at a lot of other cultures around the world, especially the older cultures there’s that beautiful sense of spirituality and well-being that is very much a masculine and manly thing. I think that’s the kind that gets lost in this world of putting sports ball and masculine things and [inaudible 00:29:41] and stuff like that. We tend to lose that thing of we need to look after our mental health.
Look at the statistics of how any men have depression in Australia. It’s phenomenal. I think an important part of that is how we view ourselves, how we look at ourselves and how we address our own [00:30:00] mental and spiritual health.
Guy: People are communicating via social media these days. I wonder how often people have a proper conversation.
Rohan: I just turned Instagram off last night, but I’ve actually got to a point where I’m sick of that world I made a big break from it might be a week, it might be a month. I need a break from that because you’re exactly [inaudible 00:30:23] things get taken out of context. For some reason in social media people have this ability to say super nasty things that they would never ever say to a stranger on the street.
I love that, but people tell me that I’m doing it all wrong and they’ll say I’m an asshole, I’m a murderer, saying all these ridiculous things. They would never actually come up to me in the street and say that. Quite often I’ve had people very confrontational. I’ve said, “Okay. Let’s meet and talk this over” and then people just feel secure.
They don’t want real confrontation. It’s a lot easier to do the confrontation by social media.
Stuart: It’s interesting too thinking about the social media, because it’s the very devices that we’re connected to that seem to be taking us away from just that critical component which is engagement and conversation and community as well. Because if you hope on a bus these days, it’s almost silence but the buzzing and worrying and texting. Everybody has got their heads down 45 degrees staring at these screens.
I remember when we came over to Australia 15 years ago, I hoped on a bus coming from London. Just remembered that the whole bus was just engaged in conversation and happiness and I thought, “Wow! This is so unusual. People are really, really enjoying their time together and they’re talking to strangers.” Nowadays if you’re out and about and you’re waiting for somebody it’s almost habitual now to get this out and just tap away on it irrespective of whether [00:32:00] you need to.
Rohan: I’ll say that a lot in places like airports as well. Everyone is just staring at tapping. I’m trying to make an effort to distance myself from it as much. It’s very hard because it’s what keeps me connected with people. As now pretty much my self-purpose is communicating this message and it’s [inaudible 00:32:25] thoughts that I have.
That social media is very important to getting that message over to people. The feedback is really good. I get loads and loads of messages from people saying, “I went to your talk during the week and it was fantastic” or “I read your blog post and I’ve integrated this change into my life and it’s been very important to me and I just want to say thank you and stuff.”
On some level social media has this great power to influence social change. It also attracts some absolute whack job idiots that are quite happy to tell you what they want to tell you. I think that can take its toll on what I was talking about before spiritual and [inaudible 00:33:12].
I could get 1,000 really nice comments. There’s 1 nasty comment that I will get about some sort of topical issue that’s happened and then I’ll focus on and that’s it.
Stuart: Yeah, it is. You’re absolutely right. I was just thinking as well Rohan. How are your family with this journey as well of yours? They’re happily adopting everything that you’re bringing on board.
Rohan: Well, thankfully I’ve got young kids. My plan was kids kind of started off on really the food, my kids did not. I had to do an integration, transition time of integrating real food into my kids’ diet. They just diet off on chicken [00:34:00] nuggets and frozen chips and [inaudible 00:34:01] on soup. It has been quite a journey for the kids, but they’re there, they were eating the food. I’ve had to persevere with some meals and some ingredients. Not everyone likes eggs for example. You just have to try and find what the kids like and focus on those.
My kids understand since now we’re food which is really great. They understand and they look forward to when the tomatoes are back in season. They have an absolute understanding of where the meat comes from. They’ve seen me kill animals, dress animals, gut animals, butcher animals and then cook them. Most kids just see the cooking part, or the buying of the chicken from the supermarket and not actually seeing how there was a living animal.
I think that’s really an important part of the process of showing the kids where the food comes from then they have a better understanding. Then it’s just every day normal life for them. The other day my youngest daughter walked past me while I was plucking a chicken that a friend of a friend gave to me, they live in the city. It was a rooster and they were having a rooster in the city.
Anyway, so they gave me this bird and I reluctantly took it, because I have enough meat in the freezer and plucking chickens in a pain in the butt. That’s why I prefer to shoot rabbits. You can skin and gut a rabbit in a couple of minutes. You got to dedicate half an hour or 40 minutes process to do a chicken properly.
She walked past and she said, “Oh great. We’re having chicken for dinner tonight dad.” That’s where it’s at, at the moment. Some people think that’s barbaric and backwards. You know what? Humans have been living that way for many, many years and it’s only ion recent history that we’ve disassociated ourselves with where our food comes from. Since now …
Guy: I think that’s fantastic.
Rohan: As real food.
Guy: That’s right. There’s like a [00:36:00] veil, isn’t there, between us consuming the food and actually where it comes from. There’s this gap.
Rohan: Yeah. I think on top of that it’s even more scary is that … I’ve seen this in the supermarket. I love visiting the supermarket by the way. You see kids and they’ll be begging mom for these 100% organic fruit only, no additives, no preservatives, fruit juice in a little cardboard [inaudible 00:36:30].
You’re taking a couple of boxes there because you’ve got no preservatives and it’s organic. The problem being is, you’ve got the packing which has got a huge environmental cost and you’ve got that transportation, because a lot of that tropical produce is made from imported farming produce.
The bigger problem is the kid doesn’t have an association with its [inaudible 00:36:53]. It’s plum juice or blackcurrant juice, but that’s what it looks like.
Stuart: Totally. I had to laugh the other day, because I’ve got 3 little girls. Their local school has an environmental initiative. They have 1 day where they have waste free day. Essentially what they do is they’re not allowed any packaging or wrapping or anything like that. All they do is they get the food out the cupboards at home and they take the packaging and the wrapping off. They throw it in the bin and then they take it to school.
Rohan: It’s not really addressing the [inaudible 00:37:33].
Stuart: It’s not a solution and it’s a very low level awareness.
Rohan: Here’s a good one for you. My partner keeps going to a Vasco da Gama school, only one of a couple in the world of those schools. They have a nude food policy and it’s a vegan school, they have to bring vegetarian lunches to school.
There is not one single obese kid there. There is not one kid with food allergies there.
Guy: Nuts, isn’t it?
Rohan: Exactly [00:38:00] and they can eat nuts. Whereas at my kids’ school at the state school, there is obese kids, there’s kids with food allergies so severe that it’s nut in Sesame Street. Because there’s 20 kids out of the entire primary school that have an allergy so severe that they will go into cardiac arrest if they have these nuts [inaudible 00:38:26].
What’s wrong though is the primary school in a way is sponsored by McCain as a company. There’s a factory in that town. When they’re testing new products, if a family from the school takes the product home, test them and then fills out a survey McCain donates $10 for the school.
What hope have those kids got? Quite often kids have brought to school McDonald’s [inaudible 00:39:01] fish and chips, blah, blah, blah. Regularly from the parents to buy the food. That’s a reflection of how serious the serious the situation is [inaudible 00:39:13]. Even not from an environmental point of view, just in a nutritional point of view, that’s a really big problem that we have.
Stuart: It’s radical. I prepare the girls’ lunches every day. Of course I’m always met with a barrage of disappointment as I boil up eggs and I’ve cooked some meat and they’ve got some cheese in there and stuff like that.
In the playgrounds, and it’s chalk and cheese to where we used to be. You mentioned allergies and obesity and stuff like that. In our school when I was younger, I’m in my 40’s now, there was perhaps a token fat kid. Nobody knew what allergies were. Maybe you might go a bit [00:40:00] funny if you got stung by a bee, but food allergies, forget it.
Now, we’re in the same situation where a couple of kids in [inaudible 00:40:09] schools are so allergic that the whole school is banned from taking in the nuts and seeds and the usual suspects. If it’s in a packet it’s great, bring it in.
Rohan: Don’t you think it’s really interesting that we’re having this discussion. We acknowledge the fact that there are kids with such severe allergies that didn’t exist when we were going to school in the 1970s and ‘80s. Yet, what’s being done about it? Nothing. The foods are still on the shelves at the supermarket. It’s still part of people’s lives.
That’s one thing that is absolutely frustrating, is that we know that this food is causing nutritional and health problems yet the food still exist there. I think that’s our biggest challenge over the next couple of decades, is trying to communicate whether it be … I don’t think government is really going to give a crap. As the consumers all of the change that we’re going to make is going to be consumer driven. How do we make consumers change? With about providing information in a format that’s not going to intimidate or annoy anybody to say to say, “Look. This is what’s in your food. This is the problems it’s causing. To address this you can eat your food and then you can fix those problems.”
I did a talk in Queensland a couple of months ago. I got up on stage and I read out the ingredients of processed foods that are bought from the local IGA. I was going to get totally lynched in this country town. I just stood up there and I read it out and there was a couple of hundred people there with dump founded faces like, “What is he talking about?”
I read out, there was numbers and there was words I’ve never heard of before. I threw them off the stage and I said, “That’s not food and that’s what’s making us sick.” I was talking about [00:42:00] sulfites. Anyway a lady went home and she went through her entire cupboard, because her kid has got food allergies, aspirin and blah, blah, blah. It’s her entire cupboard.
She pretty much threw all the food out because everything had the preservatives 220 and all those. She wrote me an email and said, “I feel so guilty. I feel like I’ve been such a bad parent, because I’ve been buying all this food and I didn’t even know. I never ever thought to look at the ingredients.” I think that’s amazing and that used to be me. I never thought to look at the ingredients. I don’t know why. I was out of my mind.
Now when my partner buys … She wants to make some diet vows or something. In the habit of please check the sulfites. You don’t want to have sulfites in your food. It’s a whole food, it’s a diet. It’s got to be totally fine. No, it’s got sulfites.
Stuart: Yeah. It’s still tricky when you hit the whole ingredients. I think that’s a huge part of the problem, is the education from at least the parents’ perspective. They are losing grasp on skills and cultural traditions that their parents and grandparents had.
Because I remember my nan and granddad had a veggie garden and everyone had a veggie garden. We used to go down, when I used to go and see them on Sundays and I would help them pick their runner beans and their potatoes and carrots and pilled the sprouts and stuff like that.
They lived in a very long thin garden with no fences left and right. When you looked down you just saw veggie gardens as far as the eye could see. My parents we grew potatoes and stuff like that. Nowadays crushing, who in their right mind, at least in the city even considers a veggie garden? Because we’re in this convenience mind now, “Well, I can get my studs, my dates and prunes from Coles.
They have been tampered for shelf life and convenience and all the other gumpf. It’s these cultures and traditions that [00:44:00] we’re very much losing grasp of nowadays. Even cooking and meal times, again, which is where we communicate with the family and distress and really nourish the family is gone. A lot of this now is just put the TV on and chow down and stare at your mobile phone.
Rohan: That’s why I got rid of my television years ago. Because every time I used to get home from work it’s the first thing I turn on. Even if I wasn’t watching it, it’s just noise in the background and the kids [inaudible 00:44:38] or whatever. It’s been quite life changing.
I annoy people by telling them I don’t have a television. Who needs a television, if you’ve got a laptop, you’ve got a computer, you’ve got Instagram that’s all you need.
Rohan: You can get all the world news off that and it’s done. Every time I’ve been on tour, like I said for the month [inaudible 00:45:01] alone watching television and sitting there and just laughing at what is on television. There’s some absolute rubbish on television. I think it’s not until it’s habitual to watch television and it’s not until you distance yourself away from it.
It’s not an arrogant thing, I’m a better person because I don’t watch television. It’s that there is a lot of rubbish on television that is making you buy crap you don’t need and eat food you shouldn’t be eating and consuming stuff you don’t need. That’s the whole purpose of television, it’s there to advertise.
Stuart: It is totally. Currently you could sit down and burn 2 or 3 hours a night. When you mentioned that you tend to your veggie garden, you might go for a walk. That’s valuable time that we could push in a different direction.
Rohan: Summer time is that beautiful time of the year where my family is outside until nightfall. It’s just kids are on the [00:46:00] trampoline or they’re playing some little game under the cypress tree. I’m in the veggie garden just hanging out. We tend to cook outside a lot in summer time. That’s really great family time, we’re all connected. We’re hanging out. We have a bit of cuddle with the kids and they go off. They get bored and they go play some game. Then they want to tell you about their game. It’s a much better life.
Stuart: Your kids will remember those times. They probably won’t remember watching episode 21 of the Simpsons.
Guy: Exactly, yeah.
Stuart: You got a new book, ‘A Year of Practiculture’. I just wonder whether you could share with our audience a little bit about the book. First talk, what is practiculture, because I’m not familiar with that word?
Rohan: It’s really just a very easy way to describe my approach to life. One point you’re talking about your grandparents having veggies in their backyard. They’re all very practical skills. Cooking is a practical skill. Food preservation is a practical skill. All those things are all part of my life. I just wrote a [inaudible 00:47:10] practical skill. My life is practical and pretty much most tasks that I do they would be kneading bread ore baking some, raising some [inaudible 00:47:23] some vegetables or grilling some zucchini. All very practical task.
My lifestyle is based in that practical task and as it was in the past for many people. If you spend time say, somewhere [inaudible 00:47:43] in the rural areas there everyone is doing practical tasks. What my life is all about at a place talking about that present culture of doing practical tasks that have a great outcome for you that has food that is good [inaudible 00:48:00] [00:48:00] nutritional integrity. That hasn’t been tampered with. You’ve grown it all. You now have freshly. It doesn’t have chemicals in it.
You’re doing practical tasks that give you a little bit of physical exercise. Enough physical exercise leads to a little bit of spiritual and mental health, because you’ve got endorphins [inaudible 00:48:13] and that’s what practiculture is.
Rohan: I completely made up a [inaudible 00:48:20].
Stuart: I like it.
Rohan: I started with a mapping garden that turned to a workshop once and said, “Everything you do you’re so practical. You have a very practical culture.” He said, “Practiculture. You can use that” and I did.
Guy: I tell you it looks absolutely beautiful book. I’ve only seen the electronic version which was sent through the other week for the podcast. It looks stunning and I can just envision it as I sit on my coffee table and flicking through that and getting a lot of wisdom from what you’ve learned for sure.
Rohan: The thing is [inaudible 00:48:55] there are almost I think about 100 [inaudible 00:48:59]. There is lots of words in there and that’s the important thing. I actually got trimmed down by the publisher. I wrote so many words, because it’s telling the story of what happens in my life over a period of a year. Like when you asked that question before, what’s a day in the life of Rohan Anderson? Because more importantly, what’s a year in the life?
Because it runs on a cycle of using spring, summer and autumn to prepare for winter. That’s what the book is about. There’s all these stories and tales and thoughts all the way through the book that you might get an interesting read through.
Guy: Brilliant. What percentage of your foods come from your own efforts Rohan? Is it everything you do?
Rohan: Yeah. It’s either directly or indirectly, I would say. You’d be looking around about somewhere between 70% or 80%. I don’t churn my own butter. I don’t milk cows, so all the dairy comes from somewhere else. Pretty much most of the vegetables come from the [00:50:00] backyard.
If they’re not coming from my backyard I do a lot of trade, so [inaudible 00:50:05] I can swap with someone who’s been successful with the eggplant. A lot of trade is happening and I also hunt wild deer and I can trade with my pig farming friend for pork products.
Indirectly it’s somebody else who has produced that food, a friend of mine but I’m trading with something that I’ve done the practical task or I have butchered the deer and then [inaudible 00:50:35] then swap it for some bacon.
You’d be surprised how much food comes in through the backyard over the warm period at summer. It’s abnormal how much food you can get in the backyard.
Rohan: Ranging from herbs and fruits and nuts and vegetables, we have a lot of stuff. If you’ve got a small backyard you may not get the great variety. That’s why say for example I’ll put it that [inaudible 00:51:05] fruit choice. I don’t have a great variety and all of my grape trees area all still immature. I think it’s ripe for this year.
I grow a lot of jalapenos. I’m really good at growing jalapenos in my [inaudible 00:51:21] tunnel and people love jalapenos. I can trade those jalapenos for cabbage. You know what I mean?
Rohan: Another thing that we’ve lost in that human culture is that the only reason we are so technologically advanced and we’ve built all these amazing infrastructure, human built environment is because we’re like ants. We work together as a team. That’s the same basic principle that I utilize with food acquisition. I can grow jalapenos. I can swap a bag of jalapenos for a kilo of prunes.
It’s a great working [00:52:00] together as community, that’s something that I’ve really fostered.
Guy: That’s fantastic. I instantly think of you almost teaching a retreat down there for city slackers that could come down and spend the weekend or a week and being taught all these things. I think so many people these days are just completely disconnected from how to do that.
Rohan: Yeah. I’m actually setting that up.
Guy: Oh wow!
Rohan: The nursery project which I attract that funding last year or the year before. This summer I’m starting to build a shed to run the classes. We’re going to miss the bud for this summer, but next summer we’ll have the kangaroo tents up and we’ll be having demonstration vegetable garden orchid. Then I’ll be adding classes and teach people the basics of my lifestyle. It’s not that matter of saying, “This is the right way, it’s the only way.” It’s more of a point of saying, “This is what I do. This is why I do it. If you want to integrate this into your lifestyle so be it.”
Guy: Brilliant. Stu are you going to say something?
Stuart: I just had a thought of you tending a chicken nugget bush out on your veranda, that kind of stuff. Just thinking Rohan, we’re in the city right now in Sydney and in an apartment. Obviously a lot of our friends and associates are living the apartment lifestyle as well. We don’t have access to garden, veggie hatch or green space that way. What can we do, do you think, right now just to make small changes?
Rohan: I get asked this question all the time and there are many answers. To begin with, if you were a person that was living in an apartment eating processed food. The first step would be moving away from [00:54:00] those aisles in the supermarket and starting to be attracted to the aisles where there is actual vegetables and fruit and meat. Then aside from that area and maybe buy some spices and some fresh herbs as opposed to processed herbs in a tube.
That’s the first step and that will give you a nutritional wing in a way. That will be the first step in improving your nutrition. You’ll really be controlling the amount of salt and sugar in your diet. You’ll be reducing the amount of preservatives in your diet and that’s a great thing.
By doing that you’re not really addressing the chemicals that are applied to the fresh produce. Where I live in summer time helicopters flapping in the middle of [inaudible 00:54:41] helicopters boom spray with these huge booms on either side of the helicopter. Come and spray all the food that ends up being sold to humans.
It’s to control the insects or the caterpillars or the other bugs. The problem being is a lot of this stuff is systemic. By saying systemic, it gets into the plant system. It’s gets into the fruiting body which ends up in the supermarket and then you eat it. The next step for the person living in the apartment in Sydney is to try and search as much as possible and consume further these chemical food.
That’s how food has been produced for thousands of years. Our bodies are not designed at all to deal with active constituents like [inaudible 00:55:23] and all those preservatives. The next step would be to look at chemical sprayed food. Even we want to take a next step further than that, would be I’m going to go for whole foods that are chemical free and they’re local.
This is an amazing phenomenon for me to actually have to point out those 3 things in this era is hilarious. Because in years past humans were always buying local chemical free and whole fruits.
Stuart: That’s right, yeah.
Rohan: The fact that I’m having an interview trying [00:56:00] to communicate that is an indictment on our culture.
Stuart: It’s absurd, isn’t it?
Rohan: It is absolutely absurd for me to be saying that. It should just be part of our everyday life. Taking it even a step further than that is things like say community support agriculture. There’s a great thing in Brisbane called Food Connect Brisbane. Basically what it is, it’s a website where 100 different farmers are all connected.
You go on the website as a consumer and you pick all the food you want to buy. That creates a manifest and the manifest is given to all the farmers. They pick the food. They kill the pig and make the bacon by the way and they’re delivered to that distribution center and then it gets sent out to you.
You’re supporting, you know who the farmers are. It’s all listed on the website. You know who the farmers are, you know where the food is coming from. You’re eating relatively locally and you’re eating in season. At times you can even click the dropdown menu and say, “I want mine to be chemical free or organic.” They are the other steps. You can use that technology if you like.
There are some other different systems and schemes that are similar to say like Veg Box systems. I offer one over the summer period where we sell a box of organic vegetables for one farmer instead of [inaudible 00:57:14] 30 years to families down in Melbourne. It’s simply people jumping on the website, they order the box.
It’s about 12 to 15 kilos of organic mixed vegetables. I’ll say that again. 15 kilos at peak season of organic vegetables for $55. I just want to say to people, do not tell me that eating organic is expensive. Find a better alternative than buying the expensive organic crap at the supermarket and you’ll still be eating organic.
To answer the question you used. It’s up to everybody to find their own answers if you want it bad enough. Say you’re obese. I was obese. If I wanted to not be obese bad enough that meant I had to go jogging. If you want it bad enough you’ll [00:58:00] investigate the answers that are right for you.
That’s the problem being is, we may have times when I present talk and people put their hand up and say, “How do I do this? Give me the answers.” The problem being is we’ve stopped thinking for ourselves. Everyone does the thinking for us. You get to that point where you’re like, “Oh God!” The answers are there right in front of you. If you want the answers you can find them. It’s almost like everyone needs a Yoda to tell them, “Ask many questions you do.”
That’s the amazing thing is that we’re always saying, “Well, how do I fix this?” That’s like me going to Weight Watchers and saying, “Look. I’m fat. Give me the answers. Tell me what I need to do.” I couldn’t think for myself. Now it’s gotten to that point where I’ve had that matrix moment and it’s like, I can’t stop thinking for myself.
Stuart: We use, strangely enough, exactly the same analogy of taking that pill and when you take that pill you realize that you are in a world surrounded by just absurdities wherever you look. People chewing on all these crazy plastic food and getting sick and taking pills and getting health spiraling out of control.
Rohan: Energy drinks. Do you see people drinking energy drinks? I want to go up and slap them in the face. I want to get the can and just crunch it on their head and say, “Wake up! What are you putting in your body? Do you even know what this stuff is?” It’s amazing.
Stuart: It’s the funny thing. Again, I was only thinking about the red bull phenomenon this morning as I was walking the kids to school. I saw this one young lad and he had a can of red bull. In England when we were younger, the fashion was you’d go out into the clubs and you would drink red bull and vodka. The downside was that you couldn’t get to sleep when you got back from the clubs.
When you actually pull those drinks apart and realize what you’re actually doing to yourself, it is red alert [01:00:00] for your body when you’re down in this nonsense.
One other thing I wanted to raise as well, because you were talking about spraying of fruits and vegetables and stuff like that. About 20 years ago me and my wife as we were travelling around the world we spent 6 months fruit picking in New Zealand on the south island. We picked cherries and apricots and had a great time eating all these fruit.
We did it for literally 5 or 6 months. At the end of the time when we were going to head off up north, there was a big meeting and a farewell barbecue. One of the guys came out and said, “I just want to make sure that all of you guys are aware that we spray all of our fruits and vegetables to keep the pests off. It does interfere with the female contraceptive pill. Just be mindful if any of you guys are in relationships. Your pill might not work if you’re eating our fruit.”
Rohan: Those are alarm bells. It’s like, we have this knowledge yet the [inaudible 01:01:01]. I often scratch my head and just say, “WTF.” It’s not just ignorance. We’ve got enough information. There’s enough in regards to nutrition. There’s enough books on TV shows about nutrition. We have the knowledge. It’s not that we’re ignorant about it, it’s we’re stupid. We can’t make the right decisions.
I don’t know how to change that other than having some personal medical drama and then saying, “Oh I’m on the side of the vegetables they’re not sprayed with chemicals.” I just don’t [inaudible 01:01:46].
Guy: Yeah, it’s a tough one.
Stuart: I think food is the right place to start, because when you’re fueling yourself and nourishing yourself properly you feel better, you sleep better and they’re not going to affect you because you start to make more informed [01:02:00] decisions. When you’re zombified it doesn’t work so well.
Guy: I’m just aware of the time guys. Rohan, what we do, we have a couple of wrap up questions we ask every guest on the podcast. The first one is, have you read any books that have had a great impact on your life and what were they?
Rohan: I like reading Louis L’Amour who is a western author. The reason why I love that is because you see the world and you can probably by the end of the podcast you’d be thinking, “This Rohan Anderson is an absolute nut job.”
You can see how absolutely stuffed the world is and it just gets really depressing. I read these old western novels. There’s hundreds and hundreds that’s written with the classic well known American author. The reason being is that at the end of the book the good guy always wins.
That’s what gets me to sleep at night knowing that there’s always lots of gun fights and punching and goodies and baddies stuff and that’s fine. I do love that. On a serious note about nutrition and food and all the things that I do now, there is a book that I always talk about called The Unprejudiced Palate by Angelo Pellegrini. It was written in 1948. This guy was an Italian immigrant in America that got frustrated with eating pretty blunt American food. It start off as more of culinary perspective of as a blindness in, “What is this cheese? This American cheese is disgusting.”
Being an Italian immigrant he reverted back to his roots in Tuscany and started growing his own food and hunting. The way the books is written, it’s not the best written book, but I found it super-inspirational many years ago when I was taking punch to … It was one of the books that got me even more fueled up about the need to be on that self-reliance train of growing my own food and hunting.
Guy: Could you repeat the name of the author and the book?
Rohan: The Unprejudiced Palate by Angelo Pellegrini. [01:04:00]
Rohan: The things is as well, beside this absolutely beautiful book it’s only $9.95 and it holds the biggest inspiration for me to get [inaudible 01:04:10]. I would love to buy a million dollars’ worth of it and just walk down the streets and just hand it to people, give them for free, like one of those evangelistic religious people. It’s a really inspirational book. The basic principle is about growing your own food and cooking. Not a lot of recipes in there, but the other thing that was important for me when I was very [inaudible 01:04:35] working 6 days a week, earning loads of money but very, very miserable worlds.
This notion that this guy had about the idea that you get to this great sense of achievement of planting carrots and the carrots grow up and then you cooked a meal with the carrots and it’s a great sense of achievement. I think even identifying that in 1948 it is groundbreaking, because in 2015 most of our lives are unfulfilling.
We go to work, we sit at an office, we get a salary. Then we take that salary, we go to a supermarket, we purchase stuff. We go buy a new car, we go buy a house. It’s unfulfilling. Our bills alone happened a couple of years back. It was the most rewarding experience in my adult life. I chopped down the trees, I skimmed the trees. I built the log cabin and then I smoked food in it with a smoke house.
That experience was basically a social experience for me. It was trying to complete a task. You start to fruition and then tell the story about it and see what people thought about that. It was quite an interesting experience. I think that’s something I was lacking. That book absolutely life change informed.
Guy: Brilliant. I’ll get a copy of that and we’ll definitely link that in the show notes. Last question Rohan. What’s [01:06:00] the best piece of advice you’ve ever been given?
Rohan: I really don’t know. Best piece of advice? I think it was probably in regards to cooking. When I first moved out of home, mom taught me this basic recipe then I called it hers. She used a lot red wine. I was like, “You’re using red wine in cooking?” As such a simple thing coming from a young version of me that had never cooked in my life. The notion of cooking with alcohol to enhance the flavor and all that stuff, basically opened the door for me. If that’s possible, what else is possible?
I think for me was basically the development of my sense of independence and just a sense of trying different things. I write about that all the time. I share that I had victories when I try something that works and also I share in the fails. Being given that knowledge of using, this is how [inaudible 01:07:07] you have onions, you have the mints, but then you out wine in, then you put the passata in and then you put your herbs and then you let it simmer.
Just the amazing input of information which is quite trivial, which you put red wine into [inaudible 01:07:20] at the time, I just remembered how groundbreaking that information was. Which then made me thing, “You know what, what else is possible?” Each of the [inaudible 01:07:29].
Guy: Bloody awesome. For anyone listening to this, would like to know more about you and get the book as well. What would be the best place to go Rohan?
Rohan: You can go to any good bookstore in Australia or New Zealand at the moment. US releases are out for next year, but you can also go into a whole lot of love come and buy directly to me. If you do I’ll give you the [inaudible 01:07:51].
Guy: Fantastic mate. Mate, that was absolutely brilliant. Thank you so much for coming on today and sharing your [01:08:00] journey. That was just simply awesome. It’s greatly appreciated. Thanks Rohan.
Watch the full interview below or listen to the full episode on 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: If you’ve been following us and our podcasts for a while, you’ll probably be aware that we believe every ‘body’ is different when it comes to weight loss, diets, health and even exercise! I think the short clip above is gold when it comes to having a greater understanding of our bodies and why some people will lose weight quicker than others.
Our fantastic guest today is the very lively Jonathan Bailor. Jonathan is the author of the NYT best selling book; The Calorie Myth.
He exposes the fundamental flaw upon which the diet industry has been built: the “eat less + exercise more = weight loss” equation simply doesn’t add up.
In this revolutionary work informed by over 1,300 studies and the new science of fat loss, food, and fitness, Bailor shows us how eating more—of the right kinds of foods—and exercising less—but at a higher intensity—is actually the key to burning fat, healing our hormones, boosting metabolism, and creating long-term weight loss.
Full Interview: How to Eat More, Exercise Less, Lose Weight & Live Better
In This Episode:
Why counting calories is outdated and is not the best approach to long-term health
Why the body acts like ‘kitchen sink’ & should be the first thing to address weight loss
Guy Lawrence: Hey, this is Guy Lawrence at 180 Nutrition and welcome to today’s Health Sessions. So, today we’ve got a fantastic guest lined up for you. I know I say that every week, but that’s okay anyway, because we like to think they’re fantastic anyway.
He is an internationally recognized wellness expert who specializes in using modern science and technology to simplify health. I know we certainly want to simplify health with our message.
Our special guest today is Jonathan Bailor and he’s collaborated now with top scientists for more than 10 years to analyze and apply over 1300 studies, which led him to write; which became a New York Times bestselling book called “The Calorie Myth” which came out, I think, at the beginning of 2014.
Now, “The Calorie Myth” comes with the slogan, “How to Eat More, Exercise Less, Lose Weight and Live Better.” And I think after all the years that I’ve been doing this, this certainly is a message that I like to push as well.
It was great to get Jonathan on today to share his wisdom that he’s learned. And of course it’s, you know, the quality of the food, not the quantity. I certainly don’t count calories any more, that’s for sure, and that’s a big message.
But also, on top of that, what Jonathan shares with us is that high-quality foods balance the hormones that regulate our metabolism and what’s behind that. He has a great analogy as well where he talks about the body’s regulatory system becoming, inverted commas, “clogged.” And it prevents us from burning those extra calories and actually, you know, the body running at its full efficiency.
So, we get sucked into it and he shares some fantastic bits of wisdom with us for today’s show. So, I have no doubt you’re going to get lots out of it.
I also did some mathematics yesterday. Yes, I do get a calculator out every now and then and worked out that somewhere in the world every four minutes, at the moment, somebody’s listening to a 180 Nutrition podcast.
I thought that was actually pretty cool and thought I’d share that with you. It keeps inspiring me and spurring me on to do these podcasts more and I truly want to try to get into the top five on iTunes here in Australia, at least, in the health and wellness section by the end of this year.
And the reality is, the only way I can do that is with your help. All you need to do is subscribe, hit the five-star and leave us a small review if you’re genuinely enjoying these podcasts and they’re making a big difference to your life.
I’ve always pushed for podcasts. They’ve made a huge impact on my life over the years and it’s certainly something I love doing and strive to do even more and continue to get this message out there and simply reach as many people as possible in the way we do it.
So, if you could take two minutes and do those things for us, it would be greatly appreciated.
Anyway, let’s go on to Jonathan Bailor and you’re going to thoroughly enjoy this. Thanks.
Guy Lawrence: Hi, this is Guy Lawrence. I’m joined with Stuart Cooke. Hey, Stu.
Stuart Cooke: Hello, mate.
Guy Lawrence: And our awesome guest today is Jonathan Bailor. Jonathan, welcome to the show.
Jonathan Bailor: Hey, guys. Thanks for having me.
Guy Lawrence: That’s fantastic, mate. We found over the years that this topic of counting calories, weight loss, even exercise, has a great deal of confusion. So, we’re looking forward to getting some clarity and pearls of wisdom from you today for our audience. So …
Jonathan Bailor: Well, I hope I provide as much wisdom as I can.
Guy Lawrence: That’s appreciated, mate.
So, the way we start the show is, would you mind just sharing a little bit about, you know, background, what you do and why we’re excited to have you on the show? Because I know you’ll do a much better job than me in doing that.
Jonathan Bailor: Yeah. I know we’re limited on time, so I’ll give you the short version, because I could give you a very long version.
My journey actually started when I was very small. I’m talking 3 years old. If you go to my website, SaneSolution.com and you check out the backstory, you’ll actually see photos that confirm that I was really into eating and exercising and trying to become a Superman even when I was really, really, really young.
So, I grew up as a naturally thin person. I still am a naturally thin person. And don’t hate me; this is going to come full-circle and turn out to be a good thing. But I wanted to get bigger. I wanted to be like my very athletic older brother.
So, I became a personal trainer over at Bally Total Fitness here in the States and that’s the way I paid my way through college. During that time period, I had a painful experience that then changed the trajectory of my life moving forward.
So, while I was a trainer, this was during my late teens, early 20s, I was eating and I’m not exaggerating, 6,000 calories per day in an effort to try to get bigger. Like we sometimes forget that there are people who want to gain weight and can’t do that.
But while I was doing that, I was training predominately mothers and grandmothers who I was telling to eat 1200 calories per day and we were all trying really hard. I was trying really, really hard to gain weight and I knew I was eating 6,000 calories per day.
These were partners at law firms and MDs and they weren’t stupid people. They weren’t lazy people. They were really; really smart, brilliant, capable people. And I saw their food journals. I knew they were eating 1200 calories per day and they weren’t losing weight.
And I was stuck with this reality, which is, “Hey, I’m a homosapien. We’re all homosapiens. How is it that I can eat 6,000 calories per day, try my hardest and not gain weight? And these people, same species, can eat 1200 calories per day, exercise more than I’m exercising and not lose weight.
So, that then caused me to quit being a trainer, because I felt I was a failure, because I was. I couldn’t even reach my own goals. And it set me on this journey, which got us where we are today.
Which was 15 years of deep, deep, deep, deep academic research with top doctors and researchers at the Harvard Medical School, Johns Hopkins, UCLA, like 1300 studies, New York Times bestselling book, USA Today bestselling book, blah, blah, blah, blah blah … to answer the one question, which is: Why is it that some people can eat a whole lot of calories and not gain weight and other people eat very few calories and not lose weight? What’s going on there?
Guy Lawrence: Yeah. There you go and I got to say, Stu is exactly that person you just described.
Stuart Cooke: I am that person. I’ve done the whole 6,000 calories a day thing for two weeks. I did it as a self-experiment when we were on holiday and I really wanted to put on a little bit of size and I lost a kilo and a half. It just goes to show that we’re all very, very different biological machines.
I had a question for you, Jonathan, because over the course the weekend I went with my family and we visited some markets and when I in the queue I was kind of listening to the lady behind me queuing up pay to get in and I heard her tell her partner, “I can only eat 500 calories today and so, I don’t want to be naughty.” And I thought, “Boy, that’s not a huge amount.”
So, I’m just, you know, kind of crazy, but how did we in up counting calories?
Jonathan Bailor: Well, starting back in, at least in the States, so in the States in the late ’70s there was a bunch of government documents that came out that said …Well, first they thought that we were unhealthy back then.
So, they thought we were unhealthy back then, oh boy. We thought we’re just horribly, like orders of magnitude worse since then. And some of guidance was to eat less and exercise more and also to change the composition of what we were eating. Specifically to eat less fat and to eat more carbohydrate and anything as long as it was low in fat. And the way they simplified this message for everybody, was to introduce the concept of a calorie into the mainstream.
It’s hard to imagine right now, but prior to the 1980s or so; I mean, in the ’70s even exercise was thought of kind of some weird fringe thing, right. It wasn’t this popular thing that everyone did. In fact, my mother tells me a story… My mother’s not that old; she’s in her late 60s, that when she went to University she was not actually even allowed in the gym. It was thought of as bad; unhealthy for women to exercise.
So anyway, starting in the late 1970s the concept of the calorie and the concept of exercise entered the mainstream and we were told that we just need to eat less and exercise more. So, exercise more is why exercise got introduced and eat less was just … okay, eat less, what’s that mean? It means eat less calories.
Stuart Cooke: Right.
Jonathan Bailor: So, we stopped talking about food and we started talking about calories and just telling people, “Hey look, all you have to do is eat fewer calories and exercise more and all your problems will go away.” And if you just, you know, for whatever reason and we can talk about that, since then everything’s gotten worse.
So, clearly that doesn’t work. We can debate why it doesn’t work, but the guidance to just eat less and exercise more has not worked.
Guy Lawrence: There you go. Do you think that the message is changing? I mean, if you still walk in the gymnasium, I don’t know what it’s like in the States, but is everyone still counting their calories and on a kind of exercise-diet program?
Jonathan Bailor: It’s changing. So, the exercise isn’t really changing. People still think they need to exercise more and more and more. In fact, with things like Fitbit and all the tracking tools, it’s actually getting worse.
But the eating, I think, we are, actually I know we are, statistically seeing things like Weight Watchers and calorie counting is thought of a little bit as last generation.
Stuart Cooke: Right.
Jonathan Bailor: And new generation is much more … if you think about the things that have garnered headlines recently. There’s things like veganism, Paleo, Atkins, South Beach. And while those are all very different, they do share one thing in common and that’s change what your eating, not how much your eating.
Guy Lawrence: Yeah. It’s so important. I remember, Jonathan, a couple of years ago stumbling across your video “Slim Is Simple.” And I remember sharing it to our audience, but you had an analogy of the kitchen sink, which we thought was spot on. Would you mind sharing that analogy with us, please?
Jonathan Bailor: Sure. The reason that the “calories in/calories out” equation, which again it’s not that that doesn’t exist, it’s just that that’s an oversimplification. The reason that stuck is because it seems intuitively correct.
It’s like, “Oh, your body works like a balance scale and if you exercise more for here, it shifts and you lose weight. Or if you eat less it shifts.” But that metaphor, while it’s intuitive, it’s wrong, and a better metaphor is to think of your body a little bit like a clogged sink.
So, when a sink is unclogged; so when a sink is working properly, when a sink is working as it’s designed to work, more water in just means more water out, right? Because the sink is designed to balance itself out.
Now, to be clear, if you dump a bucket of water in your sink, the water level may rise temporarily, but it will go down and you usually don’t dump buckets of water into your sink. That’s not how most people use their sinks.
But now, if your sink gets clogged, any amounts of water, right, you just leave your faucet running just a little bit, it will cause the water level to rise and evidently to overflow. And now you could say: Oh my God, my sink is overflowing. Here’s what I’m going to do. First, I’m never going to wash my hands again, because putting water into the sink will only make it worse. So, I’m going to put less water in, and then I’m going to dress up in Spandex and I’m going to get a teaspoon and I’m going to put on techno music and I’m just going to be like “boom, boom.” And I’m just going to bail water out of that sink for like two hours per day and I’m going to be extreme about it.
And, again, the water level will fall. But why not just unclog the sink, right? The problem isn’t that there’s too much water in the sink or that you’re not pulling enough water out of the sink. The problem is the sink has a lost its natural ability to balance itself out.
So, our body works similarly. When we eat the wrong quality of food, just like when you put the wrong quality of stuff in a sink, it gets clogged, right? Sinks don’t get clogged from using a lot of water. They get clogged from putting things other than water, other than things they’re designed to handle, in them.
So, when you put things other than food into your body, it gets clogged. And at that point more in does result in more fat stored. Whereas conventionally, more in would just result in more out or more burnt.
Guy Lawrence: Perfect.
Stuart Cooke: Perfect. That is beautiful. No, I love that and it was such a visual message when we saw it. It just made perfect sense.
So, where do most people get it wrong then, when trying to lose weight? I guess one, you know, not understanding the analogy of how everything works together. But if you could offer a couple of kind of golden nuggets of information, what would they be?
Jonathan Bailor: The first and most important is that, it’s not their fault. Because the experts have given them incorrect information, right? So, if we were told, and this seems crazy, but it actually happened; if we told that smoking wasn’t bad for us and then we all got lung cancer, is that our fault? Smoking is delightful, I guess, I’ve never smoked. But people who smoke seem to really like it and if you were told it wasn’t bad for you, you’d do it, right?
So, up until this point, especially if you’re over 25, you’ve been told you need to count calories. You need to eat less and you need to exercise more. And chances are you’ve done that.
Let’s be very clear. You’ve lost weight. We’ve all lost weight. The issue is you haven’t been able to keep it off.
The reason you haven’t been able to keep it off is because you’re sort of fighting against that clogged system, rather than unclogging it itself.
So, the first piece of wisdom, yes, wisdom, I would tell people is that if you want a different result, you have to take a different approach and it’s not your fault.
And a different approach is so much simpler. It’s what every single person ever did prior to the obesity epidemic. Which is, eat stuff, eat food, like actual food when you’re hungry, stop when you’re full, and just move your body.
Stuart Cooke: Wow. You mean real food?
Jonathan Bailor: Real food.
Stuart Cooke: No plastic food? Packaged food?
Guy Lawrence: Now, you’ve touched on a point there, because so many people have unknowingly got it wrong and they’re genuinely out there trying to do the best they can, what they perceive to be a healthy approach. And that is one really frustrating thing.
You know, can you touch on a little bit as well for us regarding hormones and how they can affect weight? Because I think that’s a real strong topic as well.
Jonathan Bailor: It’s very important and it actually relates back to the “just eat real food” message as well.
So, I want to … I’m going to address hormones and I also want to address the “just eat real food” message.
So, important distinction here: One is, prior to the obesity epidemic people just ate real food, but all they ever ate was just real food. So, I want to make a distinction between someone who’s never been hormonally clogged, continuing to just eat real food, and someone who is hormonally clogged now, who needs to first unclog and then move forward. Right?
So, that’s sort of really important. Because if you took someone … say you have a person who’s 250 pounds and is diabetic and you say, “Just eat real food,” and they take that to mean, “I’m going to get 60 percent of my calories from white potatoes.”
Like, white potatoes are real food. They’re found directly in nature and they have nutrients in them, but we have to actually heal the body first and that requires a little bit more nuance than “just eat real food.”
So, the value that I try to bring to the table is taking sort of common sense wisdom, which is do what we did prior to having the problem with really rigorous modern science. To pair those together and to say that “just eat real food” actually isn’t enough guidance.
Because when you understand hormones, you understand that there are certain types of real food that are a lot more hormonally beneficial than other types of real food and based on your hormonal state, we need to adapt that. And also just from a common sense perspective for … like tobacco is real and found in nature, but it doesn’t mean it’s good for you.
So, we’ve got to take the “just eat real food” guidance, then we need to understand our hormones. We need to understand our neurobiology. We need to understand our gut biology. Then we need to refine down the best real foods to heal our hormones.
Guy Lawrence: There you go.
Stuart Cooke: Perfect. Okay. So, has anyone from a kind of regional and cultural perspective, has anyone got it right in terms of their diets or the way that they have always been eating? And I’m thinking, like, Mediterranean diet for instance, something along those lines.
Jonathan Bailor: A lot of the debate that takes place on the internet is, you know, like, “What’s best? Like high carb/low carb, all this, like, which types of real food should you eat?”
Now, again this depends on your goals. It depends on your starting point. So, one thing we can’t argue with is results.
So, there are tribes that eat a super high-fat diet, have always eaten a super high fat diet and are radically healthier than the average westerner. There are tribes that eat a very a high carbohydrate diet and have always eaten a very high carbohydrate diet and are very, very healthy.
There is no culture anywhere, ever, that has eaten a 40 to 60 percent refined nonsense diet, which is what most Americans eat, that is healthy.
So, what we need to do is sort of focus less on, I think, what one way is right and what we can focus on and with a lot more confidence, is what is wrong. Like, it’s way easier to disprove something than it is to prove something.
So, I don’t know if we’ll ever know the perfect human diet. Just like I don’t think we’ll ever know the perfect outfit a person could wear. I don’t think one exists. I think it’s contextually dependent.
But I do think we know what we should not be eating and if we can just get rid of that stuff, we’d be good to go.
Guy Lawrence: Yeah. A question popped in there, So, with everything we’ve covered so far, right, if somebody’s listening to this and they might be late 30s, early 40s and they’ve neglected their health and they’ve got to a situation in life where they’re overweight. They’re behind the eight ball a bit. They’re realizing that, “Oh shit. My kitchen sink is blocked and all these diets I’m doing is not working and I’m frustrated. I’m just over it all.” That’s all great.
What would your advice be? Where would you sort of start chipping away with that? What would be the first protocol? And they’re probably exercising every day too.
Jonathan Bailor: From a food perspective it’s very, very simple and that’s where the SANE framework comes in to play.
So, SANE is the name of my brand. But it’s also … it was just, you know, I don’t know if God or some higher power had this planned out all along, but eight years into my research I was trying to figure out; okay it’s all about high quality. We get that. It’s about quality not quantity.
And then I noticed that there were these four factors in the research, which helps to determine … like, you ask someone on the street, “Hey, what’s a high quality food?” They’re like, “I don’t know.” If they’re a vegetarian they give you a much different answer than if they’re Paleo, right?
So, how do you actually, scientifically, objectively determine the quality of a food? And then once you can answer that question, I can then tell you, “Step 1 is eat these. Step 2 is eat these.”
So, let me unpack that really quick.
So, SANE is an acronym fortuitously for the four factors that determine the quality of a food.
So, the S stands for Satiety. This is how quickly a food fills you up and how long it keeps you full. So, you know, like, soda you can drink 600 calories of soda and it does nothing to satisfy you. In fact, it actually makes you hungrier, right? So, there’s low satiety.
The A is Aggression. Where the hormonal impact a food has, so glycemic index, glycemic load, things like that.
N is Nutrition. So, the amount of nutrients, essential nutrients: vitamins, minerals, amino acids, fatty acids, you get it per calorie.
And then E is Efficiency or how easily your body could store the given calorie as fat.
So, for example, protein is very, very difficult for your body to store as fat. It’s not an energy source. It’s a structural component. So, if you ate just way too much protein, all sorts of chemical processes would have to happen in your body before that could even be stored as body fat. So, it’s very inefficient. That’s why higher protein diets often result in weight loss.
Anyway, so now we just have to say, these are four scientifically proven and scientifically measurable factors. And we can just stack foods, right? We can say which foods are the most satisfying, unaggressive, nutritious and inefficient.
And when we do that, here’s the coolest thing; here’s where it all comes together beautifully. So, the most rigorous science in the world and common sense come together.
So, the most satisfying, unaggressive, nutritious and inefficient foods on the planet are, drum roll please: non-starchy vegetables, right? So vegetables you could eat raw.
Stuart Cooke: Right.
Jonathan Bailor: You don’t have to eat them raw, but you could. So, corn and potatoes, you can’t eat them raw. They’re not vegetables. They’re starches.
So, the first thing I’d say is, 10-plus servings of non-starchy vegetables every time you’re eating. Non-starchy vegetables. Non-starchy vegetables. Non-starchy vegetables.
Next on the list is nutrient-dense protein. So, these are humanely raised animals. Also certain forms of dairy products that are low in sugar, such as Greek yogurt or cottage cheese.
Then next on the list or in terms of volume of what you’re eating are whole food fats. So, these are things that get the majority of their calories from fat, but are whole foods. So, eggs, nuts, seeds, avocados, things like that.
And then finally, low-fructose fruits. So, not all fruits are of equivalent goodness. For example, blueberries have a lot more vitamins and minerals and radically less sugar than something like grapes.
So, I would tell them, “Here’s your four steps. In order, you eat: non-starchy vegetables, nutrient-dense protein, whole food fats, low-fructose fruits.”
Fine anybody on the planet who’s doing that and has done that and isn’t free of diabetes and obesity and I will be shocked.
Guy Lawrence: There you go.
Stuart Cooke: I like it. I like it simple. So, I’m guessing then that foods that really don’t adhere to any of those quantities would be insane to eat, right?
Jonathan Bailor: That’s exactly right. They’re insane. And there’s actually three factors I forgot to mention.
So, if you don’t want to remember satiety, aggression, nutrition and efficiency, you can remember three things, which are a little bit simpler, and that is: water, fiber and protein.
So, sane foods are high in water. They’re high in fiber. They’re high in protein. Insane foods are low in those things.
So, for example, processed foods. If you notice, they’re all dry. So, cookies, cakes, crackers, pies, you put them in a blender you get a powder. You don’t get something liquidy. They’re low in fiber and they’re low in protein.
Stuart Cooke: Perfect.
Guy Lawrence: So, with all that said, right, Jonathan, what did you have for breakfast this morning?
Jonathan Bailor: I had a green smoothie. So, green smoothies are God’s gift to humanity. And I also had a, believe it or not, some SANE ice cream.
Guy Lawrence: There you go.
Stuart Cooke: What is SANE ice cream?
Jonathan Bailor: What is SANE ice cream? Yes. So, it’s a combination of coconut. So just shredded, unsweetened coconut. Chia seeds, some clean whey protein powder, cinnamon, guar gum, vanilla extract.
Guy Lawrence: Sounds good.
Jonathan Bailor: Some stevia and I freeze it and then I thaw it for two hours. Throw it in the blender and I eat it.
Stuart Cooke: Fantastic. That sounds awesome.
So, we got a tiny bit of time left. I just wanted to touch on exercise for you. Given that everything you told us about the way the hormones interact with our body and the way that we look and feel: running shoes or kettle bells? So, what do you think?
Jonathan Bailor: Oh my goodness. I’m going to offend some people here. I’m going say neither.
Stuart Cooke: Right.
Jonathan Bailor: So, kettle bells are certainly preferable to running shoes, but I think we can do even better. And remember that my message is targeted at, let’s say, the average American and if you hand the average American a kettle bell, all they’re going to do is hurt themselves.
Guy Lawrence: Uh-huh.
Stuart Cooke: Right.
Jonathan Bailor: So, it’s not that kettle bells are bad, it’s that kettle bells are probably like Step 6.
Stuart Cooke: Yeah.
Jonathan Bailor: So, Step 1 would be … I want people to focus on doing very heavy resistance training, very slowly. And the “very slowly” is very important, because the quickest way to derail your fitness efforts is to hurt yourself and to try to do too much too soon.
So, instead of trying to do more running, you would do less, but way higher resistance and way slower weight training.
Guy Lawrence: Yeah.
Stuart Cooke: Perfect. And across the board: male, female, everyone?
Jonathan Bailor: Yeah. And in fact, I would say, even more so for females, simply because they have heard the opposite message for so long. I mean, since the ’50s, guys have been told to left weights. Women have been told the exact opposite. And women, especially given the hormonal changes that take place in women’s bodies, like post-menopause and after having given birth to children, the hormonal therapy that heavy resistance training can have on a woman’s body is fantastic.
Guy Lawrence: Yeah. You know you’re spot on, because I worked as a fitness trainer for many years and the biggest mistake I would see is people who haven’t done anything for three or six months and they get all motivated and then they come in and they go hard and then the next thing you know, after a week later, they’re just out of there. They couldn’t just turn up, slow it down and then create a progression as each week goes by.
Jonathan Bailor: Yeah, and Guy and Stuart, can I add one thing that I think is going to be really helpful for your audience, because it’s been really helpful for me?
Guy Lawrence: Yeah. Go for it. I’m not in the way.
Stuart Cooke: Yeah.
Jonathan Bailor: Not at all. I’m looking at my camera but not at your faces.
So, there’s a … one of the most influential books that I’ve ever read in my entire life, easily, is a book called “Antifragile” and I can’t pronounce the guy’s name. It’s like Taleb is his last name. Anyway, he makes a point in the book that oftentimes the longer something has been around, the more likely it is to be true or good and the more likely it is to continue into the future.
So, for example, these sort of cutting; these new forms of exercise, like how often do we see something new that comes around and then next year it’s gone?
Guy Lawrence: Yeah.
Stuart Cooke: Yeah.
Jonathan Bailor: Whereas, like, squats, pushups, shoulder press, chest press, like these six physical movements; like move heavy things in the basic way your body is designed to move, that’s been around for a long time. It works for a really long time. Anyone who actually knows anything about building a world-class physique will tell you that their workout routine revolves around squats, bench press, dead lifts, pull-ups, shoulder press and basically those five exercises.
So, just anytime, whether you heard something new fancy… blah, blah, blah. Get the basics done really, really well and you’ll achieve fantastic results.
Guy Lawrence: There you go. And that was “Antifragile” was it?
Jonathan Bailor: Yes.
Guy Lawrence: The book?
Jonathan Bailor: Yeah.
Guy Lawrence: Okay. We’ll link it in the show, one of us. That’s great.
Stuart Cooke: Wow. No, that’s good information. I’m just thinking about you, Guy, with your new passion for Zumba. How that fits in?
Guy Lawrence: Don’t tell anyone. Yeah.
Stuart Cooke: No, exactly.
So, I wonder whether you could tell us a little bit about your book, “The Calorie Myth” because I’ve been reading a little bit about it and it sounds quite exciting. So, could you share that, please?
Jonathan Bailor: Yeah. It’s the culmination of 13-plus years of research, distilled down into, really, three sections. The first is we bust the three; like, none of this is going to make sense unless you can free yourself of three myths.
And the first myth is you have consciously count calories. That’s a myth.
Stuart Cooke: Yeah.
Jonathan Bailor: I prove that definitively in the book. The second is that a calorie is a calorie. So, we disprove that definitively in the book. And the third is that calories are all that matter and that’s where hormones come into play. We disprove that in the book.
Then we talk about how all these myths, which we, I mean like, disprove, disprove in the first part of the book. Like now, “That’s crazy!” Well, how did we come to believe that anyway?
And then the third part of the book we introduce the solution. So, the new quality-focused eating and exercise and then also introduce you to SaneSolution.com, which is my company,
And also people read “The Calorie Myth” and they say, “Okay, that’s great. You’ve blown my mind. You’ve stripped away everything I thought I knew about eating and exercise. So, now what do I do?” And we provide meal plans, tools, resources, all kinds of fun stuff like that on sanesolution.com to help you live that new lifestyle.
Guy Lawrence: Perfect.
Stuart Cooke: Perfect. Excellent.
Guy Lawrence: It’s all well and good, and that’s the one thing we see, right? It’s all well and good understanding this message: “Yes, and I’ve got to change” but actually implementing it on a daily basis, moving forward is quite a; can be quite a challenge and certainly support is needed. Yeah, we’ll certainly link back to that as well, Jonathan. That sounds awesome.
So, mate, we’ve got a couple of wrap up questions we ask on the show.
Jonathan Bailor: Sure.
Guy Lawrence: First one is, what’s the best piece of advice you’ve ever been given? And this normally stumps everyone.
Stuart Cooke: We’ve got him, Guy. We’ve got him.
Jonathan Bailor: Uh-oh. This is the first one that popped into my mind. So, it’s from my mom and it’s, “If you have to think about it, the answer is no.” So, if you debating whether or not something’s good or bad, it’s bad. Because that’s your brain trying to tell you, “You know better.”
Guy Lawrence: Yeah.
Stuart Cooke: That’s good. That does resonate with us actually.
Guy Lawrence: Yeah. Excellent. One more, mate, and you touched on it earlier about a book. Is there any books that spring to mind that have influenced you over the years that you want to share with the audience?
Jonathan Bailor: Oh, absolutely. In fact, I could give you the numbered list right off the top of my head. So, the most influential book I’ve ever read is the “Seven Habits of Highly Effective People” by Stephen Covey.
Guy Lawrence: Yeah.
Jonathan Bailor: Without question. Also high on the list is, “How to Win Friends and Influence People” by Dale Carnegie.
Guy Lawrence: Yeah.
Jonathan Bailor: “Antifragile” is on the list. I think, at least off the top of my head, those would be the three that most resonate right now.
Guy Lawrence: Yeah. Perfect. Excellent.
And for anyone listening to this where can they get more Jonathan Bailor?
Jonathan Bailor: Please go to: SaneSolution. So… SaneSolution, singular. Not solutions, SaneSolution. Not thesanesolution. Not thesanesolutions, but SaneSolution.com.
Guy Lawrence: Brilliant. And have you got any exciting projects coming up in the future, mate, that people can look forward to in the pipeline? Any more books?
Jonathan Bailor: Oh, absolutely. Well, we’ll see on the books, right? Now we’re focused on helping people actually live this lifestyle and we’ve found that the easiest way to do that is to make real, whole, SANE food more convenient.
So, we’re reinventing the supplement world. We’re kind of replacing supplements with what we’re calling “meal enhancements” which is whole real food put into a convenience form so that you could get eight servings of the best non-starchy vegetables in the world in like 17 seconds.
It’s incredible. It’s like taking all that’s good about supplements, but moving it into the whole foods space so it’s all natural. And you can check that out at: SaneSolution.com. Just click store. It’s pretty phenomenal.
Guy Lawrence: Perfect.
Stuart Cooke: Fantastic.
Guy Lawrence: And that’s our message too. I think that the whole industry is moving that way and the sooner it does, the better.
Jonathan Bailor: And we ship to Australia.
Guy Lawrence: There you go. It’s got a long way to come, but it does get here.
Stuart Cooke: Absolutely. I’ll place my order today.
Guy Lawrence: Yeah.
Stuart Cooke: Fantastic.
Guy Lawrence: Jon, thanks so much for coming on the show, mate. That was awesome. We really value your time and I have not doubt people heaps out of that.
Jonathan Bailor: Awesome. Thanks guys.
Guy Lawrence: Good on you, Jonathan, and thank 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 :)
Watch the full interview below or listen to the full episode on your iPhone HERE.
Do diets really work long-term? With every weight loss plan, diet calorie counting and exercise regimes out there all claiming small miracles, it can be challenging to figure out what we should really be doing! So who better to ask than a man who lost over 100kg’s without dieting.
And from the words of Ray Martin (A Current Affair TV Program) “He lost more than 100 kilos (220 lbs) without diets or surgery, now meet the man who says we can all melt fat using the power of our minds”
Yes, this week our special guest is Jon Gabriel, which I honestly believe is one of the most inspiring transformational journeys I have ever heard! Jon’s story has been featured on A Current Affair and Today/Tonight in Australia. His success in helping others lose weight has also been discussed on many popular talk shows in the U.S., including The Jane Pauley Show, Hard Copy and Entertainment Tonight.
Full Interview with John Gabriel: How I lost Over 100kg Without Dieting Using These Techniques
In this episode we talk about:
Why diets never work long term
How the body fat just ‘melted’ off him when he applied certain techniques
The best place to start if you are always struggling to lose weight
Guy Lawrence: Hey, this is Guy Lawrence of 180 Nutrition and welcome to another episode of the Health Sessions. Today I’m standing at Coogee Beach and that building right behind me is Coogee Surf Club. And believe it or not, that’s where it all began for 180 Nutrition now over five years ago with me and Stu.
And I thought I’d bring the introduction here today, because when we started I had no idea where 180 was going to lead to and what was to follow. And it’s quite a special moment for us, because we’re literally about to launch into the USA. And I never in a million years thought that was going to happen when we started a conversation just over five years ago.
So, from probably about the second week of August, you’ll be able to head to 180nutrition.com for you to listen to this in America and our superfoods are going to be available in America. So, that’s really exciting and a really big deal for us.
So, if you’re over there, check it out.
Anyway, on to today’s guest.
Today’s guest is Jon Gabriel and I reckon this is probably the most transformational story I’ve ever heard and one maybe the internet has ever seen. The guy was weighing in at 186 kilos at one stage in his life and he said he had tried every diet under the sun. It wasn’t that he was lazy, he was just struggling; he even went and saw Dr. Atkins at one point and he feared for his health. And if you see him today, ten years on, the guy’s got a six-pack and looks fantastic. I mean it’s incredible.
And what made Jon’s story even more exceptionable was that, basically, fate intervened with him one day and he should have been on the flight from Newark to San Francisco back on September 11, 2001, yes the terrorist attacks, and he missed the flight and he should have been on it and he said everything changed from then because he realized he’d been gifted a second chance in life. And he moved himself and his family to Australia. And then the weight just started to fall off. And a big part of that was using visualization techniques and meditation and, I guess, letting go of a lot of self-beliefs.
But I guarantee from listening to this episode today, you will be inspired to meditate. You know, if it’s something; like, for me, it’s always been a bit of a task, but I’m fully embracing it at the moment and loving it, only because I’m starting to “get it.” And from this episode, you know, you’re going to be sitting there, getting up an extra hour early in the morning, I promise you.
And last, but not least, before we get on to Jon a big thank you for everyone that’s leaving reviews on iTunes. Please let us know if you’re getting something out of this podcast, leave us a review. Tell us a little bit about your story. It’s awesome to hear them. We know these podcasts are making a big difference in people’s lives. And it’s just wonderful to hear it and know that we’re getting our message out to as many people as possible.
So, if you get the chance leave us a review.
Anyway, let’s go over to Jon Gabriel. This one’s awesome.
[text on screen]: 180 Nutrition
Guy Lawrence: Hi, this is Guy Lawrence. I’m joined with Stuart Cooke as always. Hi, Stuie.
Stuart Cooke: Hello mate.
Guy Lawrence: And our fantastic guest today is Jon Gabriel. Jon, welcome to the show, mate. Really appreciate your coming on.
Jon Gabriel: Great to be here, Guy. Thanks.
Guy Lawrence: We actually had James Colquhoun on our podcast recently and for anyone listening to this, he’s the man behind Food Matters and Hungry for Change, the awesome documentaries. And we asked him actually, “Of all the people that you’ve met and interviewed, who’s been some of your most inspiring? And he instantly said, “Jon Gabriel.”
Jon Gabriel: Wow.
Guy Lawrence: So, we’re very honored to …
Jon Gabriel: That’s a huge compliment.
Guy Lawrence: Yeah. So, we’re very honored to have you here, mate.
Jon Gabriel: Awesome.
Guy Lawrence: So, could you, just to kick start the show, I guess, yeah, share a little bit about your amazing story. Your journey from where you started, what you used to do, too.
Jon Gabriel: Yeah. Sure. So, I used to be over 400 pounds or 180-some-odd kilos and I was working on Wall Street. I was stressed out. I felt like I was killing myself. I felt like I was on a treadmill that was just going too fast.
And I got off of that treadmill and over a two-and-a-half-year period I lost a hundred kilos, or 220 pounds, without restrictive dieting. That is: without forcing myself to eat less or forcefully denying myself and without killing myself with exercise. It was almost as if the weight had just totally melted off of me.
And because of the way the weight melted off of me, I knew I had a really powerful message for the world. And I wrote about how I did it in a book called, “The Gabriel Method.” And “The Gabriel Method” touched a chord with a lot of people that had been trying to lose weight by dieting and have not been successful. And the book went on to get translated into 16 languages and is in 60 countries and a bestseller in several languages.
And we went on to create this whole process of losing weight by what we call getting the body to want to be thin rather than forcing. And even today, there’s; a lot of the information that we put out is similar to what other people are putting out, at least from a nutritional standpoint. There’s like a convergence going on in terms of: You need to take care of your digestion and you need to nourish your body properly and how healthy fats. . . And all this kind of stuff.
But nobody, even today, and this is now ten years down the road, we published The Gabriel Method in 2007, but I lost the weight in 2004. So, it’s been; I’ve been out there now over ten years.
I still don’t hear anybody talking about losing weight by getting your body to want to be thin. I hear people talk about speeding up your metabolism and cutting carbs and healing your digestion and reducing stress, but I never, ever, ever, hear anybody talk about getting your body to want to be thin.
So, our whole focus is the science and study of getting your body to want to be thin, because as in my case and now thousand of people all over the world, when you get your body to actually want to be thin, you’re not at war anymore. You don’t have to; you don’t need to know how many calories you should have in a day. You don’t need to know whether or not you should eat in the morning or in the afternoon or whether you should intermittent fasting or eat every two hours.
You don’t need those rules anymore. Your body does the accounting by itself, because you become, in essence, a naturally thin person. So, that’s what we’re trying to do, is turn people into naturally thin people.
Stuart Cooke: How did you arrive at that solution, Jon? Like where was the light bulb moment?
Jon Gabriel: Right. So, it was; basically it was through my life experience. So, what happened was I was sort of a naturally thin person back in like 1990. I was about the same weight as I am now. I was athletic and I ate a healthy diet. But I didn’t have to ever make an effort to keep maintaining my weight. I was like most people or many people that we know.
And I moved to New York. I started working on Wall Street. Really high-stress job. Working my butt off. Try to make ends meet. Blah, blah, blah.
And as soon as I moved I started gaining weight. And I gained maybe five or ten pounds the first year, five or ten pounds the second year, and I didn’t think too much about it. But then by the third or fourth year I was looking at, you know, I was 220, 250 pounds. A hundred kilos.
And so, that’s the first time I decided that I’m going to do something about it. And I did what everybody does, which was go on a diet. Because this is what we’re taught, right? It’s calories in, calories out, just cut your calories. So, I went on a diet and I lost a little bit of weight and then I’m fighting cravings left and right and I gain it back.
And then I went on this process over an 11-year period, where I went on every diet I could find. And every diet I went on followed the same approach. I would lose five or ten pounds through sheer brute force restriction willpower over a one-month period and then I’d come to this place where I couldn’t take it any more and have a huge binge. I’d gain that ten pounds back, literally, Guy and Stu. And when I say I gained that ten pounds back in a day, two days max. I am not exaggerating, I mean …
Stuart Cooke: Wow.
Jon Gabriel: Boom! It would come back and then a week later I’d be five pounds heavier than when I even started that diet.
So, I went on this process where I lost ten pounds, gained fifteen pounds, lost ten pounds, gained fifteen pounds over a ten-year period till I was over 400 pounds.
Stuart Cooke: Wow.
Jon Gabriel: And when I say I did everything, I met with Dr. Atkins, face-to-face for a month. He’s not alive anymore, obviously. But he was living in New York and so was I, and I met with him every Monday morning at 7 o’clock and I spent three or four thousand dollars with him. And in the end, I’m sitting in his office and he’s reading all my test scores. I’m borderline Type 2 diabetic and insulin resistant, metabolic syndrome, cholesterol through the roof, high blood pressure like you wouldn’t believe, all this stuff. And he just looks at me and he goes, “What are you doing? You’re killing yourself.”
Stuart Cooke: Wow.
Jon Gabriel: And I’m thinking to myself: Is that really the best that you can do, Dr. Atkins? You know, you’ve written this book called The Atkins Diet; 30 million people are on the Atkins Diet. I’m going to you face-to-face and the best that you can do is yell at me? Like, I’m going to lose weight because you’re ashamed of me or like you’re shaming me into losing weight? Like I don’t have enough motivation? I had fitness trainers at six in the morning. I would wake up with fitness trainers.
The important message with me is that I was a disciplined, hardworking person and I think that’s true of most people that gain weight. We have this stereotype, you know, where people are weak and lazy.
Guy Lawrence: Yeah.
Jon Gabriel: But that’s not the case. What happens, I discovered, is there’s like this switch that goes off in your body where there’s the feedback regulating mechanisms that naturally regulate your body weight get completely out of whack and you have this unregulated mechanism where you just keep gaining and gaining and you’re hungry all the time.
And so, yeah, I would go on these diets, but at 11 o’clock at night if I didn’t have my carbs, you know, donuts, pizzas, whatever, I couldn’t sleep. So, then I’d have to eat that.
So, you know, this thing goes on and it’s not about being weak or lazy or undisciplined or trying hard or any of these things. And you go to the doctor and he goes, “Well, you should just eat less.”
And I remember walking into so many different doctors’ offices and they’d just look at me and they’d just give me this look, like, you know, “Oh, this guy doesn’t care about himself.”
Guy Lawrence: Yeah, as if you don’t care, yeah.
Jon Gabriel: Yeah. “Oh, well, you should just eat less.” And that’s what doctors are saying.
Stuart Cooke: Yeah.
Jon Gabriel: It is kindergarten medicine. It flies in the face of hormonal molecular biology as we understand it today; it flies in the face of it. There is switch that goes off. I lived through it.
So, when I recognized, and the turning point for me was in 2001 I realized that for whatever reason, my body wanted to be fat and as long as it wanted to be fat there was nothing I could do to stop it. And I stopped dieting. I stopped this whole craziness and I just started researching everything I could about the hormones and the biology of weight. And I had a solid foundation in molecular biology from the University of Pennsylvania because I’d gone to the Wharton School of Business, but I wanted to be a doctor too, so I took all the pre-med courses of organic chemistry, molecular biology and all these.
So, I had enough of a foundation to read the researchers’ reports and make sense of it. And I studied and studied and I realized there were a lot of components to it. The biggest thing I studied was stress and the hormonal biology and the biochemistry of stress and what I discovered is that stress sometimes causes the exact same chemistry as a famine.
So, if you were in a famine you would have certain changes in your chemistry. So, your triglycerides would elevate and your cortisol levels would elevate. Certain proinflammatory cytokines would elevate and all these things are the exact same things that happen when you’re in a famine and you’re chronically hungry all the time. And what it is, is a signal to your brain that you’re in a famine.
So, what happens is your brain gets tricked by other stresses into activating the famine mechanism and it becomes this unregulated thing. Because if you were, if you were in a famine in real life you’d have all these stresses. Your brain would go, “Oh, we’re in a famine and we need to eat and eat and eat.” Then you’d eat and you wouldn’t be in a famine anymore. You wouldn’t have the stress anymore and you wouldn’t be signaled anymore.
But if the stress is coming from something other than a famine, but it’s causing the same biology as the famine …
Stuart Cooke: Yeah, right.
Jon Gabriel: It’s like the left hand doesn’t know what the right hand is doing. Like, I once saw this National Geography thing with these sharks and this shark had had its belly cut open and its intestines were coming out, but it was a feeding frenzy, and the shark was eating its own intestines. So, it’s like, you know like, one side doesn’t …
Stuart Cooke: Yeah.
Jon Gabriel: You know, it’s like one part of your brain doesn’t know what the other part is doing, you know. And this is what people are living through. They’re living through this situation where one part of the brain is not responding properly to outside stresses.
So, what I started to do was look at all the different stresses that can cause this trigger to go off. And so, it turns out there’s a number of stresses and that’s what we published in The Gabriel Method. And some of them are physical and some of them are emotional.
So, if you’re in chronic emotional stress all the time, you’re pumping out proinflammatory cytokine cortisol, the same way you were in a famine in certain instances, not for everybody and we can talk about that, but for certain people it’s the same.
If your digestion is off and you’ve got leaky gut, you’re pumping out proinflamm; you’re pumping out toxins into your bloodstream, which is activating your immune system and causing a low-grade chronic inflammatory XXtechnical glitchXX [:12:40.0] it’s the same as famine. If your triglycerides are elevated because of certain processed foods you’re eating, it’s the same as famine.
So, the key is to change your biology so that your brain is not whacked out anymore and getting miscommunication. And then what happens (and this is what happen for me and this is what happens with the people we work with) it’s like imagine this scenario: You’ve got 200 pounds of excess weight on you. Your brain, because it’s whacked out because of the chemistry, thinks you have zero fat, right? So, you’re eating and eating and eating. And this is what’s going on with people. And then all of a sudden one day imagine you wake up and your brain is getting an accurate assessment of how much weight you have on you and your brain says, “Oh my God, we’ve got 200 pounds of excess weight. This is crazy!” And then what happens is you just start losing weight like crazy. So, I just stopped being hungry.
What I did is, I moved to western Australia. I started growing my own food. I started meditating. I started visualizing. I started taking lots of probiotics and digestive enzymes. Taking super greens with protein powers and smoothies and all this kind of stuff. And all of the stresses that were causing this went away and the weight started to melt off me and I wasn’t even trying to lose weight at that point. I just couldn’t; I just had given up on life kind of.
In my job, I couldn’t work anymore. I was just totally at a breaking point and I just wanted to take care of myself for a little while.
Guy Lawrence: Yeah.
Jon Gabriel: But the weight started to melt off of me. Melt off of me. And this is; and then it just totally melted off of me, all of it, and I’ve been the same weight now for ten years and I never, ever diet. It’s just that I know how to take care of the communication mechanism that causes your brain to listen properly to the amount of fat that you have. And that’s what I do when I work with people.
And the most overriding comment that I get from people when I work with them and these are people that have been serial dieting for 30 years and might have 50 or 100 kilos or 200 pounds to lose, they say; they go, “I don’t know what’s wrong with me. I’m just not that hungry anymore. You know, you tell me to eat a good breakfast. I can’t eat a good breakfast and I’m not hungry after lunch. Should I still eat every two hours?” No! You have changed. You’ve got it. Your chemistry has changed. Let your body lose weight. Let your body do the accounting now. Your body is your own best friend right now. Let it lose weight.
Guy Lawrence: Yeah.
Jon Gabriel: Get your body to want to be thin; you lose weight sustainably.
Stuart Cooke: Fascinating.
Guy Lawrence: Did you have to reach a finite tipping point? Like a breaking point? Because we find that with many people that it’s almost like something has to become unbearable and then they snap.
Jon Gabriel: It’s like a perfect storm. It was like a perfect storm for me.
So, I was at 400 pounds. I was working three jobs on Wall Street, you know, I was running three companies on Wall Street and so I was working around the clock. So, one of them was a; just a brokerage company that had 16 brokers working for me. Another one was a startup online company and another one was an online overnight trading company. So, I was getting up every two hours to check the markets.
So, this was what I was doing. I was just racing and racing and racing, but at the same time carrying 200 extra pounds on me.
Guy Lawrence: Yeah.
Jon Gabriel: So, I felt like I couldn’t go any further. Then I was almost on one of the planes that crashed in XX2011 – misspoke. Edit? 0:15:34.000XX and I just said, “I’m on borrowed time right now. I almost died. Life’s giving me a second chance and here I am killing myself. I’m just going to take a step back.”
And I sold my business. I moved to western Australia. I bought a piece of land. On 12 acres I started growing my own food and I just started living day-to-day. I figured; okay, it didn’t cost me much to buy the property, because currency was real strong for the U.S. dollar back then; this was some time ago. And property prices were really, really cheap in western Australia back then. So, it cost me; it cost me almost; it cost me $75,000, something like that, to buy this property.
You know, it was like; and I just; I said, “Okay. I have a place to live and I have some food, because it’s growing outside. So, today’s taken care of.” And I started living just one day at a time, saying, “Okay. I have a place to stay.” And as I was saying; I used to say to myself, “Okay. Air is free. I have a place to stay.”
Stuart Cooke: Yeah.
Jon Gabriel: “And I have food and water. So, today is taken care of.” And that was how I lived my life. And as I was doing that, it just; I didn’t; I wasn’t even trying. I still had; like I still would buy chocolate, eat pizza and all things that you can’t eat because they’ve got fructose and they’ve got; they’re insulin resisting. You know, all the things, but I still ate them and I was losing weight. And then eventually I lost my cravings for them entirely, because my body just kept going healthier and healthier. But it came from a very organic place.
So, when I tell people I lost weight without dieting, they’re like, “Oh, I bet if you measured your calories…” I’m, like, I didn’t measure my calories. I started; my body wanted to let go of weight, I started being less hungry and started craving healthier foods. Eventually I started having enough energy to exercise and so I started riding my bike.
You know, it just all happened from a very organic place by taking care of the chemistry that communicates your brain to your body.
Guy Lawrence: Wow. So, another question that popped in. So, for anyone listening to this who is struggling to lose weight and, “I’ve tried everything,” you know. Where would be the best place to start for them?
Jon Gabriel: So, the first thing you have to understand is that there’s reasons, there’s certain reasons why your body wants to hold on to weight. It comes from a confusion of survive; it comes from your body accidently activating a survival program. So, holding onto weight is a survival program. It protects us against famines when we’re living outdoors. And our body has a switch that activates that survival program. The stresses in your life can trip that switch.
So, the first place to look when you’re trying to lose weight isn’t necessarily how many cupcakes you’re having or any of these other things or how often you’re exercising; those things come into play, but the first thing to do is look and say, “What is the stresses (stress or stresses or stressors) that are tricking my body into activating this fat program?” That’s the first place you have to look.
So, it could be your digestion. And the way that; the clues to that are: “When did I start gaining weight?” So, sometimes people tell me, and I deal with people that have had serious, serious weight issues, lifetime weight issues. They tell me it all started when, for example, God forbid, they were abused as a kid, right? And that’s a trauma that causes stress. It causes chemistry.
Now, if you don’t relieve that trauma and make your body feel like you’re in a safe place, then dieting isn’t going to work. Because as soon as you lose a little bit of weight your body’s going to be like, “Well, no, we need that weight.” It’s a protection, you know, so you have to deal with that.
It could have been when you had a nasal infection. You started taking antibiotics. And then if you look at that and so you took antibiotics for a month or whatever, your friendly bacteria is destroyed. So, if your friendly bacteria is destroyed, that causes an inflammatory stress in your body. So, now we have to heal your digestion.
It could be that you just have too many toxins in your body and you need to detoxify. It could be you’re not sleeping well; you have sleep apnea. That’s a really big one.
You know, one thing we think; you know, you take a guy who’s three, four hundred pounds, work him real hard and he’s trying to exercise; he’s exhausted, he’s trying to eat well and you’re trying; and he goes to a fitness trainer or doctor or whatever and then they say, “Well, you need to exercise more. You need to exercise seven days a week.”
Well, really what he needs to do is sleep. And he’s not sleeping because he has sleep apnea. Because the weight of his neck is choking off his, you know, his windpipe, so he’s not getting into a deep sleep.
Guy Lawrence: Wow.
Stuart Cooke: Right.
Jon Gabriel: That’s causing a chronic low-grade stress. It’s activating his inflammatory hormones and also his cortisol levels and that’s activating this fat program. He needs to get a CPAP machine to learn how to sleep.
If you’re chronically stressed all the time, he needs to learn how to meditate. If you’ve been emotionally abused you need to work through that emotional abuse.
So, you need to focus on the root issue. And the key to finding the root issue is always going back to finding the trigger of “when I started gaining weight?”
So, when you go back there, it’s the first thing I always ask people, “When did you start gaining weight?” and we talk about that. I don’t talk about what they’re eating. I don’t care what they’re eating.
Guy Lawrence: Yeah.
Jon Gabriel: I want to find out when they started gaining weight. “When I started having kids. When I was in a divorce. When I got married. When my parents separated. When I started working on Wall Street.” Whatever the thing is, we need to go to there. We need to work through that.
So, the first place you always have to look is: what is the trigger, because there’s always a trigger, that’s causing this miscommunication with your body.
Guy Lawrence: Yeah that’s fantastic advice, mate. It’s so difficult to get our message through. Like, you know I worked as a fitness trainer for ten years and that’s why we started 180. Because, you know, I wanted to try and put out the beliefs out there. What I truly felt to be doing including, like, these podcasts and stuff. But when you’ve got; when you’re getting bombarded by the calorie in/calorie out, the diet message like you’re saying “flogging yourself” harder and harder at the gym and sleep comes into the problem. It’s really hard to cut through all that nonsense.
Jon Gabriel: When I work with my coaching people, I’ll work with people that have had a lifetime of weight issues and they feel like they’re failures. They feel like they’re sabotaging. But it’s not any of those things. The approach has failed them. The irresponsible way that we’ve looked at the data that’s out there and analyzed it and our lack of ability to respond to the current; to the new information, is what’s failing them. Not themselves.
So, I will talk; there are people that I have worked with, where I say, “I do not want to talk about food or exercise.” For months, we’ll go three months and then I’ll say, “Okay, now let’s talk about food.” And then we’ll do that for a couple of months and then I’ll say, “Okay, now let’s talk about exercise.” And we’ll do that for a couple of months and then I’ll say, “Okay, now you’re in a situation where you can expect to lose weight.” And they go: Poof! 80 pounds gone within two months. Boom! And stays off. Stays off!
Guy Lawrence: Incredible.
Stuart Cooke: Yeah. It’s amazing.
Jon Gabriel: It’s the exact opposite of the diet. So, a diet, you lose weight real quick; 20 pounds in 20 days. And then your metabolism slows. You further activate that famine response, which was already activated for some other stress, right? So, you further activate that. You go to war with your body. You’re fighting cravings all the time. And boom! You gain it back.
This, maybe you’ll do this groundwork, you know. I call it; you pay it forward. You do this groundwork to get to reverse the insulin resistance, the leptin resistance, the inflammation, the cortisol, the mindset, the nutrition. You do all these things in reverse and then you just go, poof! And the weight starts falling off.
And for me, too, when I lost the weight and kept it off; I didn’t lose weight quickly in the beginning, I lost weight really slowly and then it started to speed up and at the end I was losing weight like crazy, because my body became very efficient at burning fat. All the issues were gone. The weight wanted to let go. I had so much energy to exercise and it just; it was like this accelerated thing and that’s what happens with the people that we work with, it’s the exact opposite.
There’s this transition period, where you’ve got to do the work and then poof! The weight falls off.
Stuart Cooke: It’s amazing, because I think the majority of people immediately would assume that, “Well, I have to eat less.”
Jon Gabriel: Right.
Stuart Cooke: And then given what you’ve been telling us that would put enough stress on your body. Just the sheer worry about not knowing …
Jon Gabriel: It’s not just the worry. Think about this for a second. So, remember I said that sometimes the stresses in your life trick your brain into activating the famine response, right?
So, picture this scenario. You’re worried about making ends meet or your digestion is messed up, you’re not getting sleep; whatever it is. But you’ve got stress hormones that are communicating to your brain, your survival brain, not your conscious brain, but your survival brain, which is what’s in charge, that you’re in a famine, right?
So, your brain thinks you’re in a famine and then you go on a diet. What happens? You’re already; your brain already thinks you’re in famine and now you’re in a real famine …
Stuart Cooke: That’s right. Yeah.
Jon Gabriel: … and then you go to war with your body. And that’s why diets don’t work. There’s an inherent conflict of interest, because you’re not working with your body.
So, I’ll give you a perfect example of eating less with someone I just talked to just yesterday. So, we’d been working together for a few months and she says to me, “You know, I’m just not hungry. After lunch, I’m just not hungry anymore and I’m losing weight.” Is what she says and for a long time and she goes, “And something weird is happening. I don’t know what’s wrong with me. But if I do eat at night, I know I’m not that hungry, but if I do eat a certain amount or whatever, I start getting really hot and I sweat and I don’t know what’s wrong.” And I said, “Your body doesn’t want weight right now, which is why you’re not hungry.”
So, yeah, you have to eat less but you’ve got to want your body to want that so your body’s not hungry. Your body wants to lose weight, so you’re not hungry. And if you do eat, your metabolism speeds up so that you burn that food before you go to sleep. That’s what’s happening.
Stuart Cooke: Unbelievable.
Jon Gabriel: Your body just doesn’t want the weight anymore. That’s the way you lose weight sustainably. Get your body to not want the weight anymore.
Guy Lawrence: Fantastic.
Stuart Cooke: Brilliant. Fantastic. Tell us a little bit about meditation, because you touched on it earlier. Is that like an integral part of stress management?
Jon Gabriel: Yeah. So, meditation and also what I call “visualization,” which to me is targeted meditation, is really, really important and so incredibly useful, because it rewires your brain chemistry so that you’re not pumping out stress hormones all the time.
So, if you look at the way brain chemistry works, the more you do something, the more it reinforces the signal so you’re going to do it more. That’s how habits are created. But thoughts are the same.
So, if you’re thinking fearful thoughts all day, what’s happening is there’s a signal going to the limbic part of your brain, activating a part of your brain called the amygdala, which is the seed of aggression and fear, which then pumps out inflammatory hormones and stress hormones. And so, what’s happening is the more you do that the more it gets reinforced.
So, you’ve got this unregulated feedback thing that’s pumping out stress, causing stressful thoughts. Pumping out stress, causing stressful thoughts. And if you were to actually trace the chemistry of that part of your brain, it becomes a stress-producing factory or a stress hormone-producing factory, which basically is like taking a weight loss drug all day. It’s like, if you were inter. . . Or a weight gain drug.
So, if you were intravenously tied to a weight hormone that causes you to gain weight and it’s pumping into you all day, you’re just going to get heavier and heavier. This is what’s happening with people.
So, how do you break that?
Well, when you meditate, even though if you’re only mediating only for like ten minutes a day, you start activating, creating inroads to activating areas that make you feel safe and relaxed and connected. And it’s not just for those ten minutes. It’s for the whole; it’s for the rest of the day and then evidently over time, it becomes all the time.
So, it’s just like the same as if you were to work out 20 minutes, three times a week, you’d be stronger all the time. Not just when you’re working out. If you meditate every morning for 10, 20 minutes, you then change your chemistry all day so that you’re not producing those stress hormones.
Guy Lawrence: Okay.
Jon Gabriel: So, that’s really, really powerful. And then when you use visualization, you actually get your mind and body to communicate. So, anything you imagine doing; if you imagine the weight melting off your body, if you imagine yourself craving healthy live fruit or going to the gym or doing well at business or any of these things. When you’re in that meditative state, your mind is very powerful and you become much more able to achieve your goals.
And by achieving your goals, not just weight loss goals, but other goals, sometimes it helps with weight loss too, because if you’re worried about finances, for example, and you’re able to use visualization to help improve your business and to have a good meeting and be successful, then you’re not worried anymore. There’s less stress and the weight comes off.
If you imagine yourself eating healthy foods, then you’re more likely to eat them. If you imagine yourself going to the gym, you’re more likely to do it. Many studies have shown that when you practice, rehearse mentally something, especially when you’re in a meditative state; you’re going to do it. It’s how you create habits.
So, we’ve incorporated meditation and visualization. That’s like the framework to get your mind and body to work together.
Guy Lawrence: So, just for people to visualize it …
Jon Gabriel: Yeah.
Guy Lawrence: …you know, I’m thinking meditation is almost like a pressure cooker scenario, where you’re releasing the lid off it and allowing pressure to come.
Jon Gabriel: That’s one way to look at it. I would also look at it as it’s also creating a different connection so that you never even go into that pressure cooker.
Guy Lawrence: Yeah.
Jon Gabriel: So, on the one hand you’re letting off the pressure, but you’re also connecting in another way so that you’re never even creating the pressure.
Guy Lawrence: Yeah, perfect.
Jon Gabriel: So, like, you’re waiting in a bank line, right? And you’re late for work and you get to this; you’re pumping out stress hormones. But what you find, if you do meditate on a regular basis, is you’re not doing that anymore. You’re late for work or whatever, you recognize, “Look, I’m in a line. I’m going to be to work. I’m going to explain this to my boss. There’s nothing I can do about it now.” You don’t have that pressure any more. You give into the outside world, maybe doing whatever it’s doing.
Guy Lawrence: Yeah and you’re in the moment. So, with meditation, Jon, it’s a word that I hear get flung around a lot, and visualization and it’s something that I’ve always grappled with, as well. There’s things I grasp and just run with, you know, in areas of my life and I probably speak for Stu as well. So, for people listening to this, and I know a lot of people that fall in and out of meditation constantly, you know, as in they’ll do it for a week and then they don’t do it for six months. And then all of a sudden it builds up, you know. What would be; like if you could give three tips, like, what would be the simplest way for …
Jon Gabriel: So, I’ll tell you how I started and I get every…
Guy Lawrence: Okay, perfect.
Jon Gabriel: You want; the key is you want to become addicted to it. But there’s a lot, there’s a long road to get there, right? So, what I did was I listened to a meditation every day. It was a 20-minute meditation. I listened to it every day for about two years. Eventually, I would get; when I started doing the meditation I would just get this incredible bliss and relaxation, like, you’re sitting there and you’re not fidgeting anymore, And you’re not trying; like most people; that’s the other thing, it’s very paradoxical in the sense that if you try to concentrate you actually take yourself out of the meditation. Do you see what I’m saying?
Stuart Cooke: Yeah. Yeah.
Jon Gabriel: So, its like, you know, it’s like they teach you in martial arts, if you’re tense and you’re using muscle, you’re not going to be as effective as if you’re relaxed and you have sensitivity and you can move fast and you can think clearly. It’s the exact; as soon as you start trying you get discouraged, you get out of the meditation, and then you give up.
So, what I tell people, I’ve created seven- to ten-minute visualizations. It couldn’t be easier. They’re seven to ten minutes long. I say you have it all set up in your room. You do it as soon as you wake up.
So, you wake up. You don’t check Facebook and then do the meditation. You wake up. You press the button. You close your eyes. And the most important thing is, you let your mind wander. You don’t try to get; so if I say, “Imagine the weight melting off. Imagine yourself.” You don’t try. You just let your mind wander and you just sit there for the ten minutes or seven minutes.
Because what happen eventually; number one: you don’t give up, because you’re not getting discouraged. You’re not thinking, “It’s not working, my mind’s wandering.”
Stuart Cooke: Yeah.
Jon Gabriel: You’re not trying. You’re not taking yourself out of the meditation. But something takes over where all of a sudden you’re, you know, your mind’s going “mee-mee-mee-mee-mee,” then all of a sudden you go “meep” and you are there. And it feels; it’s just like, you know, if you think about it all the best experiences you can have are experiences when you’re just there; your mind isn’t doing it.
So, if you’re getting the best message in the world, you might start out, your message therapist is saying, “How’s your day? Blah, blah, blah.” “Oh, yeah, blah, blah, blah.” Then all of a sudden, you know, 20 minutes into it, she’s working on your back and your shoulders, and you’re just like “ah…”, right? Your mind’s not wandering.
You know, if you’re making love and it’s amazing, “ah…” Your mind’s not wandering. Like if you’re having; like if you’re sky diving or skiing or snowboarding …
Guy Lawrence: Surfing. I think of surfing.
Jon Gabriel: …surfing, your mind’s not wandering, right? You’re watching the best sports event, you know, it’s 30 seconds left; your mind’s not wandering. You’re just right there.
So, every great experience that you have across the board has one thing in common. You are just right there. And what happens, you can’t create it with meditation, but it creates you. It takes you over.
You don’t ever know when it’s going to happen and I’ve been mediating for years now and I never know when it’s going to happen. I’m always surprised every time. It’s like “mee mee mee mee mee and tomorrow I’ve got to call this guy” and all of a sudden I go. . .
Stuart Cooke: Boom.
Jon Gabriel: And you’re like; it’s like you’re plugged in.
Do you remember Star Wars; the first Star Wars episode?
Guy Lawrence: Yeah.
Jon Gabriel: And C3PO? I don’t know if remember, like in the video he goes, …
Stuart Cooke: Yeah.
Jon Gabriel: “If you don’t mind sir, I’ll just turn off.” And he just goes …
Stuart Cooke: Yeah.
Jon Gabriel: That’s what it is. It’s like you go “whoop.” And you just; it’s almost like, you feel like you’re being plugged into a source of energy. Where you’re just energized and focused and you feel it and then it permeates your day where you feel this bliss, you know, all throughout the day. And then you’re hooked.
Stuart Cooke: I hope I can work at that. I’ll have to work at that. For me, I liken it to looking at a TV shop with 20 different TVs and they’re all playing different stations. And I’m looking here and here and here. All these conservations coming in, so I need to …
Jon Gabriel: Yeah. All right. But listen to your languaging. You say, “I have to work at that.” And even that is going to take you out of meditation. So, rather than say, “I have to work at that.” just say, “I’m going to listen to that every morning.”
Stuart Cooke: Right.
Jon Gabriel: Just press the button every morning.
So, I take; when I work with people, I take that feeling of that activity out of it. So, all you have to do is press the button every morning. Even if you’re just lying in bed, it’s best if you’re sitting up, but you just press the button every morning until once you become hooked you’re; that’s it. You never have to worry again, because you’re going to do it.
Like I don’t have to go, “Ah…” Like, if with yoga, for example, I have to go, “Ah, I’ve got to do yoga.” You know.
Guy Lawrence: Yeah.
Jon Gabriel: But there’s some people that are hooked on yoga. You know, they’re going to do their two hours in the morning, because they love it and I’ve never getting that. I will never get to that place. I hate it, hate it, hate it and it’s just that it.
But you can get to that place with meditation. Where, like, for me, I’m hooked. I don’t have to think, “Ah, I have to meditate today.” I sit up and it just comes in and then you’re just; you have this ability to focus and imagine how your day’s going to work out. And you find this correlation between what you imagine happening and what happens in real life. It’s just uncanny.
When you’re, like, a business meeting, you want to do really well. You imagine it and all this light coming out and people just spellbound and it happens. It’s just a cause and effect relationship that’s unreal.
So, it’s like this mechanism. You imagine the weight melting off your body and it happens.
And you know for me I imagined myself, when I was 400 pounds. If you’ve ever seen my before and after pictures, I imagined myself with tight skin and stomach muscles. And everybody thinks those pictures are PhotoShopped. I even; I went back to the lady that took them, just recently we created another video, where we videoed me getting pictures again and had her swear that they weren’t Photo. . . They’re not PhotoShopped.
Like, there’s probably a lot of reasons why that happened, but one of them was, I imagine; really, really, really focused and just tight, healthy and it just, it happened. You know, and I just, I don’t know how much of that is in the mind, but I don’t want to discount the mind either. Because I think the mind is so much powerful than we can even imagine.
We can even, you know, there’s studies with the mind right now, where they did this placebo study with cancer patients, right? Where they wanted to test a form of chemotherapy. So, one group got the real chemotherapy and one group didn’t get chemotherapy, but they thought they got chemotherapy. The group that didn’t get chemotherapy, but thought they got chemotherapy, 30 percent of them lost their hair.
Stuart Cooke: Oh boy, oh boy.
Guy Lawrence: Wow!
Jon Gabriel: 30 percent! We didn’t, we have no idea how powerful our minds are.
Stuart Cooke: It’s hugely powerful, isn’t it. It’s unbelievable.
Jon Gabriel: And everybody’s, nobody’s looking at that. And I’m like why are we not looking at this? But when you apply it the other way, rather than getting you, tricking you into losing your hair, you can apply it the other way into getting you to be thin and fit and successful. And so, that’s what we do with our meditations and our visualizations, is we apply that power in the right direction.
Guy Lawrence: Yeah. Jon, listening to you just makes me want to do it. You know, like it’s phenomenal.
So, again for anyone listening to this and going, “Well, I’m going to have a crack at this.” and they’ve not done it before. What would be a good amount of time to start with to make it a habit? So, I remember you saying to once, “make it a habit first,” right?
Jon Gabriel: Five to seven minutes. So, but you need; I suggest you need to; you listen to something. Like, we have, we have lots of visualizations that are seven minutes long. Just keep listening to it until you become addicted to it until you can feel the energy, because you feel the vibration, because you feel the calmness and you can feel why it’s working. And that can take six months to a year and then you’re like, “Oh, I get this. I really, really get this. I see why I can’t wait to do this again.”
When you’re there, you do it on your own. But until then, press the button. Don’t work at it. Don’t try. But just press the button every day. Make a commitment to pressing the button first and just sitting there for seven minutes every single day until you become addicted.
And believe me, it’s easier than becoming addicted to yoga, because you don’t have to do anything but sit. You just sit instead of feeling that intense pain that you …
Guy Lawrence: Yeah. Well, what we can do, like, if you’ve got visualization techniques for people that we can link to the show notes for this so when they listen to this they can come and check it out.
Jon Gabriel: We have some free visualizations, you know, on our site and we have; we’ve got a support group with 40 visualizations in there …
Guy Lawrence: Wow.
Jon Gabriel: … that, you know, I keep making new ones and that you can join and have a; you can join for free for 30 days. So you can literally, you can join this support group for free and download all 40 visualizations and then cancel the next day.
Stuart Cooke: Yeah.
Jon Gabriel: You know, like, we want to give these out. I want the world to; I want people; I feel like it’s a blessing to, for me and I wouldn’t be able to do what I did unless I, this happened to me where I became addicted to this; to mediating and visualizing in it. I just want that for the rest of the world you know.
Guy Lawrence: Yeah. Brilliant.
Stuart Cooke: I had a question now to shift this over to about parents and children.
Jon Gabriel: Yeah.
Stuart Cooke: Because I’m a dad myself and I take my girls to school every day and I have noticed that there are kids now that are carrying a lot of weight and parents are looking frazzled as well. You know, they’re plugged into the grind.
Jon Gabriel: Yeah.
Stuart Cooke: Any particular strategies for the parent perhaps who are struggling?
Jon Gabriel: Well, you know we wrote a book. I wrote a book with a pediatrician, named Patricia Riba, named “Fit Kids”. Specifically, I’m the Gabriel Method to kids.
But it’s the same thing. You’ve got to look at causing the chronic low-grade inflammatory stress that’s causing them to gain weight.
So, let’s talk about some of the things. Kids have stresses in school. They have bullying in school. There’s abuse that goes on. There’s nutritional depletion. So, the foods that we’re eating are so full of; so devoid of nutrition that they’re getting nutritionally deplete. And of course, all the chemical changes that take place when you eat all the junk food, that’s a big deal.
The toxins. There’s so many toxins in our food.
Stuart Cooke: Yeah.
Jon Gabriel: And toxins can cause you to gain weight; then all the toxins of the medications. We’re living in this culture where it’s just expected that we medicate our kids and there’s something like; there’s something like 70 more vaccinations that we give our kids than we had when we were growing up.
Stuart Cooke: Right
Jon Gabriel: So, including a vaccination for hepatitis the second a kid is born. Why you have to get a vaccination for hepatitis the second someone’s born is beyond my imagination. But if you think about what a vaccination is designed to do; it’s designed to cause you to evoke an inflammatory response.
Stuart Cooke: Yeah.
Jon Gabriel: That’s what it’s designed to do. Which is fine every once in a while. We did it. We had vaccinations. We had our vaccination schedule for our measles and our whatever. But now you’ve got vaccination schedules for itchy knees, I mean, for anything. You know, 200; some statistic by the time you’re three you’ve had like 70 or 100 vaccinations.
So, if you’re constantly injecting substances into your kid all day long and if you look at the childhood obesity; if you look at a graph of how childhood obesity has grown over, since 1990 when we started accelerating the vaccination schedule, it’s pretty much the same exponential curve as the rate of which vaccinations have grown.
So, I don’t want to just dis vaccinations. That’s a heated discussion. But you need to look at the inflammatory consciences from a weight perspective and you need to balance how that’s going; how frequently you have them and do you need every single one of them always.
Is everything life-threatening, that you have to do that? And what are the consequences? And so, that’s one thing.
Another is just other medications. Antidepressants can cause you to gain weight. And maybe; and sometimes the answer when you have depression is you don’t have the right gut flora. There’s a lot of studies to show that.
So, we’re not taking care of the gut flora of our kids. We’re pumping them with medications that cause inflammation. We’re giving them food that has no nutrition. They’re in stressful environments. They’re emotionally abused, you know, we all suffer; that’s there too.
So, you need to look at all those different things with the kid and you need to approach it that way. Because if you don’t approach it that way and just say, “Okay, eat less cupcakes.”
Stuart Cooke: Yeah.
Jon Gabriel: You get into this situation where the kid feels shame. The kids; it’s a futile effort that’s destined for failure and then it makes the kid feel like a failure.
Stuart Cooke: That’s right.
Jon Gabriel: You’ve got to give the kid a fighting chance by reducing the chemistry that’s causing them to want to eat chronically. You’ve got to nourish them. You’ve got to heal their digestion. Help detoxify their bodies. Help reduce stress.
We do a lot of visualizations for kids that are really good. There’s one called “The Dreaming Tree.” Another one called, “The Magic Carpet Ride.” “The Ride of the Blue Clan.” Cave Clan I think it’s called, something like that. We just have all these different stories that we tell the kids to reduce those things. And you’ve got to look at the medications that you’re putting in you kids and the frequency. And you’ve got to make an informed decision about which ones are the most important and when to do it. You have to be active and proactive with your kids.
Guy Lawrence: Yeah.
Stuart Cooke: Perfect.
Guy Lawrence: Go on, Stu.
Stuart Cooke: What sounds like the key word is “stress.” Whether it be from toxins, you know, the environment. Whether it’s from our gut. You know, everything.
Jon Gabriel: And that’s not what we’re doing. We’re just saying, “Okay, how may calories?” I remember the lady that we wrote this book with, Patricia Riba. She talks about this 4-year-old kid that carries a cup wherever she goes. And it turns out that she does that because the nutritionist said, “Only eat this much food.” So, she has this cup wherever she goes and she’s just this, you know, poor little 4-year-old kid.
Stuart Cooke: Yeah.
Jon Gabriel: And whose fault is that; that she’s in a situation, we’re putting it on her. Like that she’s eating too much.
Guy Lawrence: Yeah.
Jon Gabriel: And you, you know, you have to live through it too. So, like, when I was living this thing, where I was hungry, hungry, hungry all the time and now I’m not. You know that you’ve got to get to that place.
You don’t just take a kid who’s hungry all the time and deficient in so many nutrients and so much; and their gut flora is so messed up, and they’re so insulin resistant or leptin resistant that they’re hungry all the time. You don’t take a kid like that and say, “just eat this much food” and shame them all the time. You’ve got to address the real issues. So irresponsible, because if you look at the research that’s out there; so irresponsible not to be doing that.
Guy Lawrence: Yeah, such a huge topic. I mean, do you hold hope for the future, Jon, in the whole?
Jon Gabriel: Yeah, I do, because I see like a convergence of information. I see people, I see people; parents are getting educated.
I mean if I look at my support group, we’ve got a private forum where people may ask stuff and I’ll be; it’s like a Facebook forum. So, I’ll see it on my feed and I’ll think, “Oh, I’ve got to get back to that man to answer that question.” I go back two hours later and there are better answers than I could give. More informed answers.
Guy Lawrence: Fantastic.
Jon Gabriel: I thought, okay. These are parents. These are people that had weight issues. These people are very into it. You give people a direction to heal themselves and it starts to work for them. And they’re like, “Screw this, I want to know” and they’re taking their health in their own hands.
So, there’s a convergence and a spreading of people that are taking their health in their own hands and sharing information. And that is hope for the future. That’s real hope.
Guy Lawrence: Yeah. Fantastic, fantastic.
Mate, we have a few questions we ask everyone on the podcast as we go towards the end and I’m going to bring in one more as well, ask three. But do you; what is your daily routine, like non-negotiable practices that you’ve kind of brought in over the years now?
Jon Gabriel: So, I don’t have many non-negotiable. I meditate every morning; that’s non-negotiable. I won’t start my day without mediating. I do this meditation and as soon as I know I’m ready, I ask for guidance. I ask my higher self to guide me throughout the day and work through me. Once I know I’ve made that connection, because that’s one of the things meditation I feel does is it helps you connect with your higher power. So, that’s non-negotiable. I’m not going to start my day.
So, like if I’ve got to wake up at 4 o’clock in the morning to catch a flight, I’m going to wake at 3 o’clock and meditate. I remember, I remember I was, I was with my video editor somewhere and I had to pick him up at 6 o’clock in the morning and I was looking for him and getting lost. So, it was like 6:10, 6:20 and the guy who’s with him said, “You think Jon didn’t wake up? He fell asleep?” He said, “No man. Jon’s been up for three hours. He’s been mediating for three hours”
Stuart Cooke: Yeah.
Jon Gabriel: And it was true. I had meditated; I had gotten up hours before and meditated. That’s non-negotiable for me. I love it.
Stuart Cooke: Yeah.
Jon Gabriel: I have to do it that. The other thing is I nourish my body. I don’t focus too much on; I don’t have a rhythm of I have to eat breakfast at a certain time or lunch at a certain time or don’t eat this, don’t eat that. But I will have super greens. I will have smoothies. I will have green juices. I’ll have salads. I’ll have sprouts. I’ll have fermented foods. I will eat lots of really nutritious foods and I’ll focus on the adding of those things.
And the other things you can’t eat after a while. You know, when your body gets really, really healthy you cannot eat junk food. And that’s a beautiful place to be, because it’s very different than fighting junk food.
So, those are probably the two non-negotiables. I’m going to do my meditation every day and I’m going to nourish my body really well every day. Those are non-negotiables.
Guy Lawrence: Fantastic.
Stuart Cooke: And what about, we always say, “motion equals emotion” and we love to get off our seats.
Jon Gabriel: Yeah, yeah. So, we didn’t talk about exercise. So, let’s talk about exercise for a moment.
Guy Lawrence: Sure. Go for it.
Jon Gabriel: From the perspective of survival. So, how fat or thin your body wants to be and remember how we talked about how you’ve got this sort of survival program in you to force you to gain weight if you’re in a famine, right? You’ve got another survival program in you that forces you to get thin if your body thinks that you need to be thin in order to be safe. I call it the “get thinner, get eaten” adaptation. And so, let’s imagine, so when you get the theory of it then exercise, how to apply it to exercise, is automatic. It just makes sense.
So, the theory is that if you were; if you want to get; if you were living thousands of years ago in an island, where let’s say where you had all the food in the world. It’s all healthy and real live fruit. You can eat all you want. So, you’re not having a famine, right? So, you don’t have that famine stress saying, “Hey, we need to hold to the weight.” And it’s warm; so you don’t need weight for, to hold on to, you know, protect you from the elements. So, you don’t have those stresses that would make your body want to be fat.
And let’s imagine that you lived outdoors, in the jungle, 10,000 years ago and every couple of times a week tigers would run out and they would chase you. And if you weren’t lightning fast, you were dead, right?
Now, that’s a different stress. It is a stress too, but it’s not a chronic low-grade inflammatory stress. It’s a 30-second life or death stress. That 30-second life or death stress changes your body’s chemistry. It makes you very sensitive to the hormone leptin and you start melting fat, because your body says, “Hang on. Forget about everything. If we’re not thin, we’re dead.”
And so, you can replicate that with exercise. And the way to replicate that with exercise isn’t the traditional 40-minute power walk, seven times a week. Because if you were living outdoors and chased by a bear all of sudden, you wouldn’t got for a 40-minute power walk, right?
Stuart Cooke: Yeah.
Jon Gabriel: You would run for 10 to 20, 30-second maximum, and you would either be eaten or you were dead.
Stuart Cooke: Yeah. Yeah.
Jon Gabriel: Now, so, if you apply that to exercise, what works really, really well is, let’s say you’re gone for a 20-minute walk or whatever, walk leisurely and enjoy it. But every once in a while, for just ten seconds, move as fast as humanly possible and imagine you’re being chased by something. It’s life or death. Because your brain doesn’t know, the survival brain doesn’t know there’s been a real or imagined experience. You imagine that, the weight just melts off of you.
And you don’t have to do this. It’s not about calories in/calories out. It’s about getting your body to want to be thin. So, that actual 30 seconds, you’re not burning much calories in that 30 seconds, but the hormonal changes that take place are forever, because your body goes, “Stop everything. If we’re not thin, we’re dead.”
So, that’s the way to apply it and you, and so when I work with people, I say, “Do this a couple of times a week. Two times, three times max. Exercise for a maximum of 10, 20 minutes, but within that period you need the ten seconds all out.”
And so, when you look at also the high intensity types of workouts that they have, they measure the on and the off, so 30 seconds on, 30 seconds off or a minute sprint, minute rest. I don’t care how long you rest. I don’t care about keeping your heart at a minimum heart rate or a fat burning range, I don’t care any of that. I don’t care about fat burning during the exercise. I just care that when you do that ten-second sprint or 20 second, you are life or death. You are all out, because that’s what’s going to create this specific stress that’s going to make your body say, “We need to be thin.” And it’s all about getting your body to want to be thin.
Stuart Cooke: Excellent.
Guy Lawrence: Fantastic.
Stuart Cooke: Perfect.
Guy Lawrence: Mate, we have one more question that we ask everyone on this show. And what’s the best piece of advice you’ve ever been given?
Jon Gabriel: To follow your heart. Because I think there’s a part of us that knows why we’re here and knows our life’s purpose. Knows the future. Knows all of that. It’s communicated through our heart.
And a lot of times we don’t want to listen now, we want to listen to this and it says, “No, no, no. We don’t have time for that. We got other things we’ve got to worry about. Blah, blah, blah.” It’s got all those voices, “I’m going to take care of you, blah, blah, blah.”
But this other voice is going to always push you in the right place at the time. And so I say, whenever you can listen to that voice.
Guy Lawrence: Now, that’s perfect advice and that’s something I can relate to, mate. I think, yeah, fantastic.
Jon Gabriel: Awesome.
Guy Lawrence: Jon thanks so much for it all. So one last thing.
Jon Gabriel: Oh, yeah.
Guy Lawrence: Where can people get more of Jon Gabriel.
Jon Gabriel: Yeah. You just go to TheGabrielMethod.com. So: TheGabrielMethod.com. There’s hundreds of pages of free information and we’re always doing, like, we’re doing a meditation for weight loss challenge coming up and we’ve got all kinds of visualizations you can listen to and podcast information. So, it’s a good place to check out.
Guy Lawrence: Awesome. We’ll link on the show notes as well.
Jon, thank you so much for coming on the show …
Jon Gabriel: My pleasure.
Stuart Cooke: Yes, thank you. A wealth of information and I just cannot wait to share it. Thank you so much.
Jon Gabriel: Excellent.
Guy Lawrence: Good luck to you Jon. Thank you very much.
Watch the full interview below or listen to the full episode on youriPhone HERE.
We love getting peoples perspectives on health and nutrition, especially when they’ve interviewed dozens of health leaders around the world, then made two inspiring documentaries that go on to transform and enhance the lives of millions of people!
Our fantastic guest this week is James Colquhoun, the man behind the fabulous movies ‘Food Matters’ and ‘Hungry For Change’. We ask James in the above short video, what three food hacks would you suggest we could do right now to improve our future health? I bet you can’t guess what they are!
Below is the full interview with James, where he shares with us his personal story regarding his dads illness of chronic fatigue syndrome and how he took massive action to intervene. Because he couldn’t get his father to read about nutrition and natural health, he figured he could probably convince him to watch a film on the subject. What follows is a journey of transformation, inspiration and two internationally acclaimed widely popular documentaries.
Full Interview with James Colquhoun: Why Food Matters & I’m Hungry For Change
In this episode we talk about:
Why he spent his entire savings on making the movie ‘Food Matters’
The ‘tipping points’ that inspired his dad to turn his health around
The most amazing transformational story he has ever seen!
The foods he goes out of his way to avoid and why
Why he created a ‘Netflix’ for health & wellness – FMTV
Guy Lawrence: Hey, this is Guy Lawrence of 180 Nutrition and welcome to another episode of the Health Sessions. Today is a beautiful day here in Sydney and I’m at my local Maroubra Beach, so I thought I’d bring my introduction outside. As you can see it’s just stunning here.
I’m fresh back off a Joe Dispenza workshop over the weekend in Melbourne.
Now, if you’re not aware of Dr. Joe Dispenza, we interviewed him on the podcast a couple of weeks ago and I highly recommend you check him out. And if you get a chance to attend one of his workshops, it’s a must. It was phenomenal. It was probably one of the best experiences, when it comes to workshops I’ve ever had, and he really puts the science behind the “woo woo” as he puts it in terms of meditation, understanding the brain, and being able to better our lives with the thoughts we think and how we move forward with that.
So, yeah, I highly recommend you check that out.
So, anyway, moving on to today’s guest. Well, we’ve got a pearler for you today.
So, I’m sure you can all share these experiences. You know, when you decide to make the change you voraciously change your habits through the foods you eat, the exercises you do and you get rid of the low-fat diet. You cut the processed foods out and you can see all the changes happening to yourself. And of course, you then want to go on and tell the world.
I know I did, anyway, with my family and friends. But when you go and share this with them, you find half the time they might as well be wearing earplugs, because the words never seem to go in and of course, they’re on their own journeys too and have to make the changes for themselves.
To take that to the next level with today’s guest, he shares with us how his father started to become very ill and of course wanted to change the way he ate and the way he looked at his health. It was very difficult.
So, what did he decide to go and do? Well, he went and decided to go and make a documentary and spent the next two years and his entire life savings and pumped it all into this documentary.
And yes, our special guest today is James Colquhoun and he’s the creator of the documentary Food Matters. He is one inspirational guy and of course, he went on then and made Hungry for Change.
We delve deep into everything behind what James went and did. Why he did it in depth. And of course, he got to then go on and experience interviewing some of the best thought leaders in health around the world and put them into a documentary. And of course, apply that in his own life.
So, we get into his daily routines. What he does. The best tips he’s learned and practical applications of what we can bring into our everyday life, as well.
One thing was clear with James is that he is a very, very, very upbeat inspirational guy. You’re going to get lots out of this today.
It was just a pleasure to have him on the show.
Now, you may recall, as well, a couple of months ago, if you have been following us for a long time; we actually sent out an email asking you what your biggest challenges are, just to get some feedback. We have been listening. We had an awesome response and we’ve been behind the scenes, me and Stu, for the last couple of months, actually, putting them into a quiz, if you like, and putting videos behind it so that you can discover what your number one roadblock is.
So, if you’re struggling to drop the last five kilos. If you’re, how can we say, if you’re struggling to stick to the diet. Or if you’re confused, you get it, but you don’t get it. You know that sugar’s not good. We should be eating more fat. But you know there’s still lots of areas that you’re trying to plug and trying to figure out. And that’s half the reason why we put this information together. But obviously, we want everyone to get a crystal clear understanding.
So, that’s going to be on our home page of our website, 180nutrition.com.au. It’s going to go live very shortly, maybe even by the time you listen to this podcast. But I highly recommend check it out.
And of course, if you do have those relatives that are struggling with their own journey, send them to this, because it’s a nice message and they’ll be able to get a lot of clarification on being able to take the right steps moving forward.
Anyway, so, that’s at 180nutrition.com.au and of course, if you’re listening to this through iTunes, leave a review, subscribe to us, five star. It’s really greatly appreciated.
Anyway, let’s go over to our awesome guest today, James Colquhoun. Thank you.
Guy Lawrence: Hi, this is Guy Lawrence. I’m joined with Stuart Cooke, as always. Hi Stuart.
Stuart Cooke: Hello mate.
Guy Lawrence: And our fantastic guest today is James Colquhoun. James, welcome. Did I pronounce your surname correct that time?
James Colquhoun: You got it spot on. Perfect.
Guy Lawrence: Perfect. Yeah, thanks mate. Look, I’m very excited to discuss all the work you’ve done over the years, which is obviously the documentaries, and I just think it’s absolutely fantastic what you’re doing.
But we always start the show, mate, just to get a little bit about your own journey, I guess, just for our listeners, to fill them in a bit. I mean, have you always been into making documentaries in nutrition or did that sort of evolve along the way?
James Colquhoun: Well, it’s actually really far from it and I think that’s common with a lot of people I speak to about their journeys into health and nutrition, is they were on a completely different trajectory before something happened; a sort of catalyst. And for a lot of people it’s illness in the family and that was certainly the case for us.
But, you know, I was a ship’s officer, driving high-speed passenger ferries, container ships, tankards…
Guy Lawrence: Oh, wow.
James Colquhoun: Private yachts. Worked for two of the top ten wealthiest people in the world for about three years, driving their big toys around. And got to see first-hand that all the money and all the freedom in the world doesn’t altogether mean happiness and health.
And these people struggle with some serious health conditions. And it was funny, but at the same time my dad was unwell, on a lot of medications and I was like, how come there’s this block for healing? How come people can’t get well?
So, this spurred a little bit of an interest in nutrition and personal development. Understanding more about how I could be healthy or how I could help my dad. And out of nowhere I started becoming interested in health and nutrition. Went to a few seminars; namely saw that big American guy with a thick accent, Tony Robbins.
Guy Lawrence: Of course. Yeah.
James Colquhoun: He had a day in his program, in the early, 2000s, when I went and saw it, on health and nutrition, which talked a lot about alkalizing and cleansing and topics I’ve never heard before, and started implementing some of that into my life. Sort of started to steer the ship in a bit of a different direction, so to speak.
Guy Lawrence: Yeah, yeah, yeah. And that thing that fascinates me as well is that you went out and actually made a documentary to create change. I mean, most people struggle to even just implement change in their own, in themselves, let alone actually go out and do something.
Stuart Cooke: Where did that idea come about? I mean, crikey, I get that you’ve; you’ve embraced this new world, this health and wellness and you start to attach yourself to the power of, you know, food can have on the way that; on our well-being. But what inspired you to go, “Right! I’m going to make a movie.” Because that isn’t something that Joe Public would do generally.
James Colquhoun: Well, I think; that’s a good question. And it just came about from having studied nutrition and seeing that we could make an impact in my father’s health and then thinking further beyond that.
“Well, how can we influence my dad?” I think that was one of the biggest questions we had. And when we were sending him books, it didn’t really work. We were sending him articles by email, “Hey, check out this research. Check out this latest information about vitamin B3 or about detoxification.” And, you know, that didn’t seem to work either.
And then we thought, “Well, how could we help him?” We thought, “What about a documentary? What about a good film?” Because for me, at the time, I was learning a lot from documentaries and I thought, “What if that could help my dad?” And we started looking at what documentaries existed around health, nutrition, cleansing. You know, empowering your own immune system to heal itself. And also covered a lot of the topics about the pharmaceutical industry and the agricultural industry.
Stuart Cooke: Yeah.
James Colquhoun: And none really existed at the time that covered all those topics and I think that was something that sort of spurred a thought in our minds that said, why don’t we look to see if we could create something to help influence my father and then also help reach more people with that same message.
Guy Lawrence: Did it take a while to get the message across to your dad, you know, from the early days? Or was he very open to it all?
James Colquhoun: Well, you know, early days he was not at all open to it. I mean, he was; every time we’d send him something or we’d send a book across, my mom would read it enthusiastically and then he would always disbelieve it. He would go, “No. I trust my doctors.” He was suffering from severe chronic fatigue syndrome, depression, anxiety; he was on six different medications and he was practically bedridden for about five years.
And the medical profession, the best that they could offer him was a continuing juggling or a mixing up of his cocktail of medications, basically.
Stuart Cooke: Right.
James Colquhoun: Saying, “Let’s go up on this one and down on this one. Well, let’s introduce this new one, which has more side effects. Or we’ll have this other drug come in.” And they were basically saying, “One day we may find the correct cocktail of medications that will have you at some level of health. But we can’t guarantee that you’ll ever actually be cured from this.”
And you know, for him and a lot of people out there that suffer from chronic conditions of lifestyle; anything from cancer, heart disease, diabetes, depression, mental illness; especially things that are called a syndrome, like chronic fatigue syndrome, for instance. It means that we don’t really know what causes it. We don’t really know how to fix it.
And even a lot of these chronic illnesses I just listed off, they’re sort of; you’re not given much hope from the mainstream medical fraternity and to me that’s frustrating. Because we know for a fact that many of these diseases are caused by diet and lifestyle-related elements.
We know that food toxicity, lifestyle habits, how you handle stress, etc. play a deep part in these particular illnesses and that’s been proven now. However, we don’t acknowledge their part in getting rid of them and to me that’s ludicrous. It’s like, how can you acknowledge that there’s a causative element and yet there is no curative element to that.
So, basically, we know these factors play a part, but when you get sick, “Let’s not worry about them too much; let’s just focus on drugging you.”
Guy Lawrence: Yeah.
James Colquhoun: Which basically causes toxicity of the body, toxicity to the liver. And, you know, it’s a tricky situation from there.
Guy Lawrence: Another thought that popped in for me and I know a lot of people could relate to this, is that; you know, even happened with my own family is, sometimes you can get very frustrated because you’re trying to get a message across to somebody that; whose illness could be getting worse and they just; they don’t want to listen or they don’t want to know and what’s very hard is to get that message across. But there’s normally a snap, a tipping point or something that goes “ah” and then all of a sudden they let the whole information in. Like what was the case for your dad?
James Colquhoun: Yeah. Sure. Before I go on, I just lost your video there, Guy.
Guy Lawrence: Yeah, I know. It’s just spinning around. I’ll have to stick a nice, good looking shot next to us all and play that.
James Colquhoun: Sorry. You know, it was really tricky for my dad, in that, he did have that turning point and he did have that catalyst. And for him it was a unique one and I bet it’s different for everybody. It might be a thought of not being around for your grandchildren. It might be, you know, it might be the thought that you might not make it yourself or get to achieve some of the goals in your life. Or it might not be that you have to have the physical health and the abundance of energy in order to be able to do the things that you want to do on a day-to-day basis.
But for my dad, some of the information that really shocked him was, one of the particular drugs he was on, which was a brand leader of antidepressants, called; it’s an SSRI antidepressant called Prozac. And that was a blockbuster drug for the company who made it. And they were coming out with a new version of the drug.
And when you come out with a new version of a drug, you have to say, when you put the patent application in to renew the patent, you have to say how it’s better than the existing drug.
So, what they do it they tinker with the molecular structure of the drug. Make a few improvements, a few changes and then say, “It’s better than the previous one, because of this, this and this.”
And one of the things my dad was suffering from was some really severe side effects. One of which was like suicidal thoughts and it was completely out of character for him. I mean, he had thoughts about taking his own life and that was something we knew wasn’t him. We knew it was the drugs, but he didn’t really believe that, and he thought it was because of his ill state of health.
And what happened was when Prozac was coming out with this new drug called, “Prozac(R).” At the time they said it will not cause the suicidal effects of the previous drug. And they had denied that for ten years.
Stuart Cooke: Oh boy.
James Colquhoun: They denied it. They denied millions of cases of payouts. They denied the fact that there were many cases in the U.S. where young kids had been put on these drugs and committed suicide and they said it had nothing to do with these drugs. And yet they had discovered later on that it did cause suicidal effects in some people, which meant many of them went on to take their lives.
And to me that’s; that was to me and to my father as well, a huge loss of trust, I think, in the medical fraternity, because the veil was lifted and he was able to see that there was such an economic confluence of events that happened in the background of that industry that caused these sorts of things to get passed over.
And I think, you know, when you start to look at where the money flows, you start to see a topic for what it really is. And when you look into the pharmaceutical industry and when you look into the agrichemical or the agribusiness industry, you start to see a really clear picture that it’s money that drives policy. And you have this revolving door syndrome between the regulatory body and also the industry. And they collude together in order to benefit shareholder outcome, but not so much patient outcome.
So, for my dad it was that big veil was lifted and he was like, “Oh my goodness. I have lost trust in the medical profession.” And that’s a huge thing to instill in somebody.
You know, you and I can’t do that around the dinner table with our uncles or aunties, because they just shoo it off and say, “Thanks, Stu. Thanks Guy. I appreciate your advice. I’m going to stick with my doctor.”
But if you think about sitting them down to watch a film, they can’t deny when you have MDs, you know, naturopathic doctors, medical researchers, journalists from around the world, all agreeing that there is this egregious aspect to the way that these particular industries are run and their outcome is not really focused on patient outcomes. They’re focused on profit.
And once you can get that clarity, then you can start to make decisions; like, “OK, well, this drug might be important because it’s short-term life saving.” The drugs have to be treated like a crutch. You know, you use it until the limb’s better and then you throw it out.
Guy Lawrence: Yeah.
James Colquhoun: But all the drugs that the drug companies are making these days are actually focused on, you know, white, wealthy, middle to upper class people that have diseases that are caused by what they eat.
So, they’re never going to be cured by the drug, but they have to take them for life. And that’s the perfect customer, if you think about it from a drug company. So, for me that was my dad’s big shift and we helped him, in a three-month period, go off all his medication. And he went on to a cleaned-up version of a diet; an upgraded diet. And in a matter of three months he lost 25 kilograms. He was off all six medications. He was practically back to perfect health after five years overweight, sick and on all these meds and offered no hope.
And so, that was another awakening for him and he’s like, “OK, I’m fully on board. This is amazing.” And he sort of helped us finish the film. We borrowed 50 grand from him. “Bank of Roy,” we call it, and finished the Food Matters film off and it then went to actually premiere in a cinema in Sydney and then went on to be seen by tens of millions of people the world over. It’s in multiple languages now. So, very grateful for this chance.
Guy Lawrence: That’s phenomenal. Look, just for the listeners, having watched Food Matters, what’s the basic concept of it?
James Colquhoun: Well, Food Matters; the basic concept is food is better medicine than drugs and you’re the best nutritionist and the best doctor that you can get is you. And that is; that’s it in a nutshell.
And I think the whole movie just goes to prove that nature has provided so much abundance and so many answers and yet we’ve confused it. We’ve made it difficult. We said, “No. No, nature doesn’t have those answers. The answer lies in this special chemical made-up formula.”
And really, all these manmade chemicals practically came about post World War II and to me that’s crazy, because World War II is not that long ago. I mean, we have great grandparents that were in that war. And so, that’s one and a half generations.
So, basically, in that time we have gone from everything prior to that, practically everything, was certified organic or not certified, it was organic. There was no or very little toxic chemicals that existed. There was a period around World War I/World War II where we were experimenting with some, but on a wide scale it didn’t really happen.
Post World War II, we started releasing wholesale into the environment over 44,000 manmade chemicals and we took the chemicals that we were using for warfare and we put them into completely unrelated uses. Like, if this chemical can kill people, we could use it in smaller doses to kill bugs or to control insects. And to me that’s a bit scary, because that’s your food. That’s what sustains you and it allowed us to do agriculture.
But then we use chemicals in so many different ways; skin care, food products, additives, preservatives, colors, flavorings. And we’ve really made a massive mistake. It’s been a huge, it’s been a huge experiment on our population and you know, maybe after a hundred million years, we might be able to evolve, to be able of digest some of those toxic chemicals. But the story of humanity is that we’ve never, we’ve never had them in our diet. We’ve never had in our lives. So, we shouldn’t have them now, is what I believe.
Guy Lawrence: Yeah, that’s terrifying.
Stuart Cooke: I do wonder in a hundred years’ time we’re going to look at us, back at ourselves and think, “What on earth were we thinking?” Like, “This is ludicrous!”
James Colquhoun: Yeah, yeah. I think, I think that’s hindsight always.
Stuart Cooke: Yeah.
James Colquhoun: We’re always going to have that perspective. We have that prospective on our lives too. We look back five years in our lives, “What were we thinking?” You know, we might be 20 years from now looking back, you know.
But I think it’s just really having a sit-down, getting the facts right and having a look at it and saying, “Hang on, this is not really adding value to our society.” It’s really adding value to some of the big multi-national corporations that have patents on that technology. So, really …
Stuart Cooke: That’s right.
Guy Lawrence: Yeah.
Stuart Cooke: There’s certainly not a huge amount of cash to be made from being healthy, from some people’s perspective.
James Colquhoun: Well, good health makes a lot of sense, but it doesn’t make a lot of dollars.
Stuart Cooke: Yeah.
James Colquhoun: That’s from the Food Matters film, Andrew Saul, and it’s true. It’s a hundred percent true.
Stuart Cooke: So, just thinking about the principles of the movie and everything that you’ve learned during your father’s journey as well and you know, million dollar question, what three things could I do for me, myself, right now, to improve the future of my health?
James Colquhoun: Sure. You know, it’s always; you know one of the hardest things when you make a film is take 40 hours of footage and then take it down to 90 minutes.
Guy Lawrence: Wow!
James Colquhoun: That’s the most difficult thing I’ve ever done. Then you’ve got to go from 90 minutes down to 90 seconds …
Stuart Cooke: Yeah.
James Colquhoun: … and that’s so infinitely impossible. But it’s part of the film process and you do it. And I guess that’s what life hacks are about too.
It’s like, how can we take this infinite knowledge and try to condense it down and it’s not an easy thing. But one of the focus; the focus of the films is really about adding in these healthy foods and focusing less on taking out, although that can be very important; but focusing on adding in.
And if I think about three things, the first thing that comes to mind would be hydration. Most of us are hydrated at some level, varying from dehydration to chronic dehydration.
You know, Dr. Batmanghelidj is an eminent doctor and researcher in the hydration space. And he was an Iranian doctor that got locked up in Iran and had only water to help heal patients he was dealing with in the hospital that he was also locked up with. And he started to do a lot of research in his life about it and it’s become foundational for a lot of other research that’s happened. But hydration, with either some sort of structured hydration or just good quality water, spring or filtered water. Drinking a lot of that.
And what water helps to do is it helps to flush the body, it helps to move things out and it solves one of the biggest problems, which is constipation. I mean, it’s something that many people don’t talk about.
Stuart Cooke: That’s right.
James Colquhoun: But regularly detoxifying your system, that’s one of the main elimination channels. I mean you’ve got the skin and sweat. Then you’ve got the bowels and then you’ve got urine. They’re the major ways that we shed and eliminate and process and get rid of toxins in the body.
You know, with a newborn baby coming into this world, having over 200 manmade chemicals already in its system, that’s a study coming from the Environmental Workers Group in the U.S.; you know, these are chemicals that have even been banned for 50 years, like some of the DDTs and PCBs. They’re still in women’s breast milk to this day.
Stuart Cooke: My word.
James Colquhoun: So, we have this level of toxicity that’s just now the new set point.
So, you want to assist your body, not just from a detoxification perspective, but from also from an energy perspective. When you’re properly hydrated the blood cells can bounce along and move through the blood freely. A lot of your blood and your lymph system is all regulated by how hydrated you are and especially goes for a lot of the organs as well.
So, hydration; you know you can grate a bit of ginger and squeeze a bit on ginger into it, fresh ginger, and then a little bit of lime or lemon juice in some water. That’s a really great way to hydrate.
So, the first thing is hydration. Probably the second thing, I would say, is greens. Getting enough green plant food can be super powerful. It doesn’t matter what diet you do, vegan, pesca, lacto-ovo vegetarian or whether you’re paleo or whether you’re low carb/high fat or high fat/low carb or whatever you do, it doesn’t matter.
Greens are still some incredible goodness from Mother Nature and it’s in the way that they concentrate sunlight and concentrate it in chlorophyll. And when you consume greens, either through green juice or some sort of green powder that you can mix into water or you have sautéed greens or however you do it, you’re adding that concentrated sunlight into your diet. And that helps to alkalize and cleanse your blood. A lot of the bitter greens can be fantastic as well.
You know, it’s not a coincidence that in folklore they say, “bitter medicine,” because a lot of the bitter foods that you find in nature have stronger medicinal capabilities. And if you think about how a culture consumed food, there was this scale. There was this like everyday foods. Then there’s like sort of super foods or more powerful foods. And then there’s like medicinal foods.
And even in that is psychotropic drugs. They would have rituals where they would take certain types, either a brew or some sort of hard cider that they would make or some sort of; or even mushrooms, or some certain things. But tribally, if you just look at a tribal culture, they have this big array of foods and some of them would have up to 300 different species of plant and animal foods that they would be consuming.
Now, we’re down, stuck on this tent, we’ve got like iceberg lettuce; like next to nothing, you know.
So, try to get as many different types of greens; bitter greens. You know, get into your garden. Pick your weeds, I mean, you know: dandelion. You can also pick lots of different things, gotu kola sometimes is growing in people’s backyards.
Try to identify what some of the local green soft leafy herbs that you can have in your diet. You know, throw five or six different types of herbs into a salad, juice soft herbs, juice green vegetables, put them in a smoothie, however. Just try to get move of that green plant food into your diet and that will help.
Again, like the hydration helps to clean your blood and keep it alkalized and help to keep the cells energized. And if you look at blood from somebody who’s dehydrated and over-acidic, you’ll see you can identify their blood very clearly. And if you look at somebody who’s very well hydrated and someone who has a lot of greens, regardless of what they have in the other percentage of their diet, you’re still going to notice a very different quality of blood. If you look at the quality of blood, I can guarantee that will be who you are as a person; whether you’re more energetic and alive or more dead and sloth-like.
Guy Lawrence: Yeah. Oxidative stress and inflammation spring to mind straight from that.
James Colquhoun: Spot on. Spot on.
Guy Lawrence: Absolutely.
James Colquhoun: So, that’s two. Sorry.
Guy Lawrence: That’s two. There’s one more. Yeah.
Stuart Cooke: I’m hanging out for number three.
James Colquhoun: Three I would have to say would be fermented foods. I mean, fermented foods is the most epic fail that humanity ever made. It’s not that it was a fail, I mean, it was; ultimately they did it to preserve food. And so, they succeeded at that. It wasn’t an epic fail, it was mostly an epic success, really. But what was funny was that they didn’t realize how; the effect on health that those cultured foods would have.
And so, you know, the process of fermentation was they were controlling some bacterial fermentation from the environment in order to be able to preserve foods, such as cabbage made into sauerkraut. Or, you know, milk fermented into a kefir or into a hard cheese. Or you look at cultured veggies, cultured pickle from Japan. You’ve got the cultured condiments from India, the pickled vegetables. Tomato sauce or catsup in the States is originally a fermented food. You look at dill pickles.
And there’s always this history of consuming fermented foods with cooked foods.
And, you know, it was a fantastic thing that we did that as humanity to preserve foods.
But one of the most incredible things that we’re discovering more and more about now, especially as we start research more about the microbiome and the make up of the bacteria in the gut and how powerful that is for our immunity. And that even when a child comes out through the birth canal, that fluid that coats its mouth and then goes into the gut or if you take some of that fluid and put it on there, if there’s a different style of birth, that’s its first shot. That’s its flu shot. I mean, that should really be the only flu shot it gets. And then you can top that flu shot off with more cultured bacteria.
Now, most of the fermented foods are either wild ferments or they have been inoculated with a veggie culture starter. But we’re moving; more research now showing that the human bacteria can be very powerful in that fermentation process.
So, yeah, but fermented foods have a strong history for humanity and I think they’re one of the most healthful things that we can have. Every time I have a cooked food, I try to get a fermented condiment there with it.
So, of those three things: hydration, greens, and fermented foods, I think it’s super important.
Guy Lawrence: Yeah. Fantastic.
Stuart Cooke: That’s excellent and I wouldn’t have expected that answer. Because things like sugar and vegetable oils, you know, are buzzwords and everybody thinks, “Oh crikey! I’ve got to do that.” But as simple as hydration. And I wonder how many people listening to this, right now, will pause it and rush off and get a glass of water and just stop to think about, “It makes perfect sense.”
Guy Lawrence: And put some greens in it.
Stuart Cooke: That’s right.
James Colquhoun: Yeah.
Guy Lawrence: So, a couple of things, questions, occurred with Food Matters. Did; what was the; how was it received when it first came out? Did you have any criticism around it, because it was such a strong topic as well? Or did everyone just embrace it?
James Colquhoun: You know, it’s a great; it’s a good question. I often get that question. And I; to be honest I was really shocked, because we really had a very hard go at the pharmaceutical and agricultural industry. We were calling out particular drugs. We were referencing companies that were involved in this sort of deception of the human population. And part of me was a little bit, I guess, worried about what was going to happen. And another part of me said, “Why should I even care about it? This is the truth. Let’s get it out there.”
I think I was inspired by Michael Moore, because here’s the gentleman that made a movie about the then president of the United States of America, ripping to shreds every policy decision he’d ever made in his tenure and then getting broad, full theatrical distribution in the US.
And to me that marked a massive shift in an era where cinéma vérité or free cinema was now allowed. I’d imagine if Michael Moore was 20 years earlier, he probably would have been shot or taken out by the CIA.
I sort of felt protected by him. It was as if Michael Moore was my bodyguard. I’m like, if somebody came for me, I’d just call Michael Moore and say, “Do you want to make a film about this?” So I think that’s the problem now is that if anybody tried to attack us, that’s just great material.
I mean, if you had a pharmaceutical company try to say, hang on, this is litigious, or take us down, or buy us out, I mean, there’s another documentary and then they’re going to be put into a whole media spin.
So, I guess we didn’t really receive any lashback. One thing was we were booked during a press tour once in the U.S. to go on GMA, or Good Morning America. It’s America’s largest, most-watched breakfast show. And it got cancelled the night before.
And the producer loved the film. Was really batting for us. Absolutely wanted us on. And then she; legal went over it and basically canned it, because, they didn’t say, but because she said “it came from legal,” my guess was because a lot of the advertisements they run in between there are for drug companies.
So, we’re gonna go on and say, “Hey, food’s better medicine than drugs,” and it’s gonna cut to a break and it’s gonna say, “Take Zoloft.” And that would not be great for advertisers.
So, that’s probably the only thing that was quite subdued. But we have not really got the film onto many mainstream broadcasts. I mean, it’s been on some of; our films have on Jetstar or Singapore Airlines or we’ve also been broadcast into 33 French-speaking countries and we also channel in New Zealand.
But as far as TV and mainstream media, not a whole lot. It’s been very much more of an underground movement.
Guy Lawrence: Yeah. And do you have any estimates how much that’s been viewed over the years; how many people that’s reached now?
James Colquhoun: I’ve made a few guesstimates. Certainly over 10 million would be on the lower side. I mean, just looking at the Netflix stats alone, there are 630,000 ratings of the film. And Netflix don’t share view data. So, if 1 in 10 rated a film, for instance, that’s 6.3 million on Netflix alone. And just through our websites and a lot of the community screenings all around the world. And the free screenings events that we run on our site has done a few million views over the last few years through those events. So, yeah, I’d say. . .
Guy Lawrence: Well done. That’s amazing.
So, then you go on and decide to make a second movie.
James Colquhoun: After Food Matters, we wanted to make another one. We saw through my dad’s transformation that one of the biggest things people noticed was how well he looked and how young he looked and how he’d lost so much weight. They never went and asked, “How did you get off the drugs?” It was like it was a taboo question. And it’s like religion and politics; cancer. You can’t talk about these things at the dinner table.
So, family would always go, “Wow, you look great. You’ve lost a lot of weight.” And then had Laurentine and I think more about well, we are really, as a culture, attracted to being healthy, to looking fit, to looking trim. And that’s a big thing that people strive for. And yet, statistics show that we’re getting fatter and fatter, as a society. I mean, obesity, especially in our younger population, teenage kids, is skyrocketing in the U.S. and Australia and most of the Western developed world, for that matter.
And we’re spending more than ever on diets. There’s $80 billion a year spent on diet and diet-related products in the U.S. This is like: sugar-free, fat-free, cleanse programs, fat pills, weight-loss surgery. I mean, it’s a huge industry. And yet, if you look at the statistics, that amount of spending is having zero to no impact on obesity statistics.
So, how, if we’re spending that much money a year, can we be getting bad results? I mean, surely there is some huge flaw in our thinking around this issue. Which is a hugely important issue, because obesity is the number one leading cause of death. And you think, well, hang on; how is that possible? Well, if you do the research, it’s because it’s the largest precursor to most chronic illness. So when you’re obese or overweight, the chances of heart disease or cancer or diabetes skyrocket. So, you become the biggest risk factor for those illnesses, and that’s the biggest gateway to a lot of those problems through obesity.
So, we started looking into it and then saw that, you know, a lot of what is promoted as a way to lose weight was very; did a lot of damage to the body; wasn’t helpful or healthy long-term. And we just wanted to uncover a lot of those issues and then try to set the record straight and say, well, what do we know about the human body, how can we handle these weight and body transformation issues in a healthy way. And then we interviewed a lot of people who had had success in that and were doing it in a good way. And that became Hungry for Change.
Guy Lawrence: Hungry for Change. Awesome.
Stuart Cooke: With those two movies, then, in mind, do you have, like, a standout transformational story?
James Colquhoun: The biggest one by far is Jon Gabriel in Hungry for Change. I mean, that guy. He’s, luckily, now, the godfather to my son. He lives about a 45-minute drive from here. And so I’m super lucky to have him locally, because he’s from the states originally.
But Jon lost over 200 pounds over about a three- or four-year period and was able to keep it off for seven years. And that’s going from morbidly obese. You know, most people don’t even have that much weight. They don’t even weigh that to start with, let alone losing that much weight.
So, Jon is incredible in that he really brought together two disparate elements, I guess, in health and nutrition. One was the mind and one was the body. So, everyone was focusing on this. Like, “Have your lemon detox drink, eat nothing for 30 days, or juice for 30 days straight.” I mean, some of these are good ideas; some of these are crazy ideas. “And then you’ll lose weight.”
But not many other people were going, “Hang on. What’s the emotional component? How can we look at using meditation or visualization to reduce stress in the body. Or, how can we, like elite athletes do, use the power of visualization to visualize the exact outcome you want?
So, athletes would visualize running that hundred-meter sprint or they would even visualize doing that big aerial maneuver. Or they used the power of this visualization to enhance their performance.
And there’s actually a lot of science showing that when you visualize something in a really powerful way, your body is actually twitching its muscles as if it was doing that action as well, whether you’re jumping high to do a slam dunk or something.
So, Jon took that knowledge and put it into body transformation. So, he would create visualization, guided visualization programs, where imagining the body, the perfect body you want, walking along the beach with the body. Being in that body, like creating a vision of you in that body.
And it sounds a bit crazy, but the subconscious mind is so powerful that it’s put to work in so many different ways. It subtly starts to regulate appetite, hunger, secretion of fluids by certain organs in the body. All these processes that are happening because of that visualization.
And he’s living proof of it and he’s helped thousands of people as well go through this process. So, if you’re looking to have extra strength or to lose extra weight, incorporating some sort of visualization to it might sound strange, but’s it’s actually an awesome secret that most people aren’t fully embracing.
And even just from the stress reduction perspective, we’re so on-edge and we’re so over-stimulated with a lot of foods that we eat that having that relaxation element and having really high, dense nutrient foods so your body is actually getting the omega-3s and the essential fatty acids and the proteins and the grains that it needs. That combined is an unbeatable combination. And Jon’s living proof of that.
Stuart Cooke: That’s; it’s such an unbelievable thought that the power of our mind. . . I mean, stress can have more of an impact than bad food.
James Colquhoun: Yep. Yep. Exactly.
Guy Lawrence: We’ve actually got Dr. Joe Dispenza coming up on our podcast next week. And I’m looking forward to delving into that topic, because that’s exactly what he’s about, for sure.
James Colquhoun: Before the next question, on that stress-food relationship, I think what’s really important to just bring up quickly about that is, you’re spot-on. If you’re stressed about what you’re eating, or if you’re like “I can’t eat this” or “I can’t eat that” or “I can only have this much of that,” that stress is actually doing damage to the body as well.
So, you know, Jon’s program and what we advocate in Hungry for Change as well is, like, let go of the stress in our food. Even though you might want to aspire to eat that perfect diet, don’t worry if you slip up and have some gluten every now and then. Or “I had a grain.” You know. Don’t freak out about it. Allow yourself to eat as best as you can when you can, and if you slip up, just make peace with that and acknowledge that there’s an element of biochemical reaction when you eat food, but also there’s the biochemical reaction when you think thoughts. So, really create a relaxed environment around food. Always, hopefully, sit down to eat, spend a few minutes just being still before you start eating. Eat in a relaxed way and your body will produce better results for you.
Guy Lawrence: And slow down, yeah.
Stuart Cooke: That’s helpful. And like you said, thinking and preparing for your body to digest and absorb it. Because you can be in another mindset, texting, watching TV, shouting at the kids, and your body isn’t ready to grab all of the good stuff.
James Colquhoun: They say that, you know, well, we’ve figured out that digestion doesn’t happen in the gut. It starts in the mouth, right? So the chewing and swallowing. But it starts before that. It starts when you see, when you smell the food.
But I think if you look at some of the longest-lived, healthiest people in the world, they sit down for hour, two-hour lunches. They’ve probably got multi-generations around the table. They laugh. They relax. The either some sort of prayer or some sort of gratitude before they eat. You know, all these really traditional people have it dialed, and the more we get back to that simple way, or try to incorporate some of those simple, ancient. . . You know, it’s Stone Age technology that’s gonna help overcome all the problems in the world. It’s just about how do we take that Stone Age technology, these ancient ideas, and bring them into everyday life? And I think those little rituals are super powerful.
Guy Lawrence: Awesome. You mentioned something regarding certain foods you wouldn’t eat. What foods would you go out of your way to avoid at all costs?
James Colquhoun: Foods I would avoid at all costs. I think, wherever possible, and I don’t want to say that I avoid everything at all costs, because sometimes you will eat something at the bar and it’s got hydrogenated vegetable oils. And it’s like, “Oh, shit.” I discovered that afterwards. You go to a health food store and eat something you think’s health food, then it’s got agave syrup in there as a sweetener, which I’m not huge on, even though that was a big fad awhile ago.
So, you know, but I would say that some of the things that I really go out of my way to avoid, wherever possible: vegetable oils. Like, you know, vegetable oils go rancid in the body; cause all sorts of havoc. They’re a new food. They’re a modern food. We were never designed to really process vegetable oils in that way.
Good quality oils are great. Some cold-pressed olive oil, some other cold-pressed oils that are very stable: avocado oil, things like that are OK. Then really good butters; ghee. We need good fats. Cod liver oil. That sort of thing is fantastic. But these highly unstable, easily-turned-rancid vegetable oils, we have to get that out. That’s, for me, that’s an “out.”
Other things that I really try to avoid but never avoid completely are things like grains. You know, I do have some grains in my diet. I go out of my way to properly prepare them, either soaking or fermenting. But, you know, as a general rule I really try to steer clear of a lot of the white, fluffy, floury products. I think they’re usually detrimental to health. Everybody, at some level, has a sensitivity to gluten and grains, and you may be a little bit or you may be a lot. Right up here’s celiac.
So I think that avoiding or reducing them as much as possible is helpful. If you are gonna have them in your diet, try to get really ancient forms of these grains, either einkorn XXor earhorn wheat 0:42:32.000XX or an emmer wheat. And then soak, ferment, do all those sorts of things. And that’s how we always used to do it. Again, Stone Age technology is gonna solve it all.
And try to get the non-hybridized original version of it. I mean, wheat was like eight foot tall. Now it’s like that tall and it’s got crazy amounts of bushels on it. They just come and harvest that shit up. Mix it in. The more gluten the better, because gluten makes it fluffy, because gluten is glue. It’s essentially a glue. That’s why you knead it and it gets all sticky and gluey and stretchy. Gluten is the glue in bread and we’ve become addicted to that fluffy white carbohydrate.
So, if you’re going to have any sorts of grains, get back to the original. That’s what I am about. So, those two. What else would I avoid at all costs?
I think one of the other things I would really focus on is, when I consume animal products, to make sure wherever possible they’re organic, fed their natural diet, which could be grass or other things. And free-roaming and humanely raised.
Because any animal product, whether it’s a good-quality, grass-fed butter, or a meat, or a chicken, or fish, when it’s reared in a natural way it’s fine. But when it’s unnaturally raised or fed hormones or antibiotics or fed only corn, wheat, and soy, then those animals get sick. They also concentrate a lot of the pesticides and the toxins in that food into their body. Because toxins are lipophilic; they’re fat-loving. So toxins always attract to fat. So, if you have adipose tissue or fat tissue if your gut, or cellulite in your thighs, and you squeeze it together; you see all that. That’s fat tissue, and it’s often trapped toxins, and they say water detoxing can get rid of that.
If you’re eating a sick animal that’s been having a lot of foods that have been grown with pesticides and synthetic fertilizers, then it’s concentrating those pesticides in its body. And then you’re eating a concentrated version of that toxicity.
So, any fat products, animal products, a lot have a high percentage of fat, good-quality fats, most of them, if they’ve been eating a good diet. But you also think about nuts and seeds which also have a high percentage of fat. You want to make sure those products, or I want to make sure those products, I, personally, are as organic as possible so that they’re not concentrating any toxins unnecessarily that I’m introducing into my diet.
So, I think those three things are the rules for me.
Guy Lawrence: Yeah. Fantastic. And when you think about the amount of people that actually eat them, mainly. You know, the foods that you go out of your way to avoid as well.
James Colquhoun: Yeah, XXunknown 0:44:57.000XX
Guy Lawrence: Unfortunately, yeah. Go ahead, Stu.
Stuart Cooke: Yeah, so, I was quite excited just for you to touch on FMTV. Now, this is something that, when I heard about what it was, got super excited. Without giving it away, joined up and spent months watching all this awesome stuff.
So, I wondered if you could just tell us a little bit about what FMTV is.
James Colquhoun: Cool. Cool. Well, since producing Food Matters and Hungry for Change, we just dropped it, a lot of the film industry, the way the we distributed those titles, we didn’t go to the festivals. We didn’t do theatrical distribution. We bypassed a lot of the majors and got to our audience. And that pissed a lot of people off. A lot of the studios and that.
But it’s created a huge surgence in filmmakers that are basically disrupting the system. They’re splitting up their rights, they’re assigning rights differently, they’re maintaining their rights to distribute their film on their website. I think it’s fantastic that that’s happening, because the power’s shifting back to the content producers.
Now, there’s still a big issue in that for each film that’s made, for every Food Matters or Fat, Sick, and Nearly Dead, or Carb-Loaded, or Hungry for Change, or Fed Up, or Food, Inc., there’s a hundred other films that are awesomely well-produced, made by budding filmmakers that have put together great content, that don’t get picked up by iTunes or Netflix or Hulu or Amazon Prime or any of these platforms.
And over the years, I would freely consult with a lot of these filmmakers and just give them; I’ll have a call with them for a couple of hours and just tell them everything I learned. Because I want. . . every. . . a rising tide floats all boats, and the more films in this genre that are succeeding, the better it is for everybody, because the message is getting out. It’s about creating that XXWin-A-Thon 0:46:42.000XX environment, I call it.
And so I would consult with all these filmmakers and they’d come back to me a year later and they wouldn’t have fully implemented their process or they wouldn’t have done it right, and they’d be asking me more questions again. And I got a little bit, not frustrated, but I got upset that a lot of these companies were not taking these films on board, or they would get knocked back by distributors.
So, I had a thought about bringing all this content together in one space and essentially creating a Netflix but for health and wellness. So, a home for all this information around nutrition, health, natural medicine, peak performance, transforming your body, meditation, mind-body, life purpose, like some of big questions around: How can we be the best human we can be? Whether you’re a mother, or an elite athlete, the knowledge is really similar.
And then: How can we have recipe videos from some of these experts showing up some of this content? How can we have some cool exercise and yoga and stretching and back strengthening and more power exercises? How can we have all that in one place, and using this new form of media that is taking over the world? I mean, you look at what industry terms SVOD, or Subscription Video On Demand, it’s exploded. I mean, Netflix went from no digital to like over 50 million subscribers in the last eight years, I think.
Stuart Cooke: Is that right?
James Colquhoun: Yeah, so they are absolutely crushing it. And to me that says two things: one is people want to consume content differently. If they want to watch a TV series, they just want to watch it back-to-back and watch all 20 episodes. That’s like, binge TV they’ve basically given rise to.
But another part of that equation is that I think it’s most of the world putting a hand up and saying, “I don’t want ads anymore. I don’t want to watch this b.s. on TV in between the program I’m trying to watch. I don’t want to be sold on a drug. I don’t want to be sold on Coke. I don’t want to be sold on fast food or Carl’s Jr. or In-N-Out burger or McDonald’s. I want to watch what I want to watch, when I want to watch it, and I don’t want to be disrupted.”
And to me, that’s awesome. Because I’ve always hated disruption advertising. And, you know, I think that Netflix, in a way, has helped to pave a new movement of watching the content when you want. So, FMTV was born out of that, which stands for Food Matters Television. And it’s on FMTV.com, and it launched March last year, so it’s been going for just over a year, and we’ve had over a million view of content in the channel. We’ve got subscribers all around the world. And we’re developing for new platforms. We’re in Roku, which is like an Apple TV in American, and that’s in 10 million homes there. And really trying to help filmmakers that aren’t getting great distribution, plus also help people like you and I that are always thirsty for more knowledge and more information but want it in an entertaining way, where it’s fun to sit down and watch something, bring it together, and help get the message to more people and hopefully create more of a groundswell around this important knowledge.
Stuart Cooke: Brilliant.
Guy Lawrence: Yeah, that’s awesome. We subscribe, and we love it. And we’d certainly recommend anyone listening to this, check it out. FMTV. It’s a great one-stop shop.
Stuart Cooke: Yeah, I was just; I actually loved the mastery, from Food Matters, so you get to delve into more of the individual interviews and learn about that, and just, yeah. It blew me away. That kind of stuff really, really interests me.
James Colquhoun: Yeah, there’s so much great content that you have leave out of a film. And I’ve encouraged a lot of filmmakers that we’ve signed to FMTV to give us their outtakes; to give us the extended interviews. And we get them up there as well, because people watch the film and they get inspired and they go watch the whole interview with, like, XXDr. Ed Lorsoro 0:50:27.000XX and they’ll go watch the whole interview with Gary Tubbs or they’ll go watch the whole interview with whoever. And they’re like, whoa, this is a totally new depth of knowledge that got brushed over in the film, but in that interview they give you information that’s a lot more applicable.
So, yeah, I like that, too, so that’s fun.
Guy Lawrence: Yeah, that’s brilliant, James.
We actually ask a couple of questions on the show every week, before we wrap up, and the first one is: What did you eat yesterday?
James Colquhoun: OK. Cool, cool. For breakfast, I had some sautéed greens and I had a cabbage that was sitting in the fridge, almost turning itself into sauerkraut. So, it was getting old so I ripped a few of the sheets off, chopped the core out, chopped it up into chunks, got some Swiss chard, chopped it, lots of fresh herbs from the garden; got mint and basil.
And with the cruciferous vegetables, like cabbage, you’ve either got to ferment it or steam or fry it, because the goitrogenic effects of the cruciferous vegetable. So, watch out for; they’re the most powerful vegetables we know, like broccoli, kale, cabbage, Romanesque, these sorts of vegetables, are better and more easily digested when they’re slightly cooked.
So, I took some of those greens, fried them all up in a pan, had some soft-boiled eggs. I love soft-boiled eggs; I know some people don’t like them. They’re one of nature’s perfect foods. And make sure to keep the yolks slightly undercooked where possible, because that’s where, contrary to popular belief about eating only the whites, you know, the yolk is where the nutrition is. I mean, that’s where the really powerful DHA and EPA, the essentially fatty acids that drive all sorts of processes in your body, especially in brain function, they’re in there, and they get damaged by heat, so having them slightly undercooked is a good idea.
I also had some breakfast meats, which I don’t do that often, but it was a Sunday morning. And so I had some organic, free-range bacon in there as well. So, that’s something that’s new for me. I started introducing, like, liver meats and organ meats as well. I didn’t have any of them for breakfast though. I didn’t have any toast or gluten. It was just basically greens.
To me, greens, eggs, and then some sort of protein source, so it could be a quinoa or it could be some sort of meat or something, that’s a really filling, super-hearty breakfast. And if you get that, you’re gonna have less blood sugar issues at 10, 11, 12 o’clock. If you wake up and have jam on toast, it’s basically rocket fuel on rocket fuel. So, your blood sugar goes “bang” and down.
So, that was breakfast. What did I have for lunch? What did I have for lunch? I can’t remember. If it comes to me, I’ll remember it. I had a smoothie in the afternoon and it was one that I don’t have often, but I’d bought some pineapples; were available, so I put a little bit of pineapple in a blender and then I put lots and lots of coconut; the creamed coconut. Not coconut cream in a can, but creamed coconuts. So, it’s like they take the whole coconut, they make it into almost like an almond butter cream. It’s ridiculous. Everybody should be on that. So I put heaps of that in. And then I put some coconut milk in as well. And watch out for all the additives and that sort of stuff. You want to try to find one that doesn’t have any of the guar gums or anything like that in there.
Then some ice, maca powder, whole hemp seeds (which are illegal for human consumption in Australia and New Zealand, so I didn’t say that. This was a facial mask, actually, that I made). So, what else did I put in there? That was about it, actually. So, it was like piña colada, really. Oh, actually, I put tahini in there as well, which is milled up sesame seeds. A little bit of that in there. Whizzed that up and it was absolutely amazing. I mean, I always, like, wing it with my smoothies. I’m not a recipe sort of guy, but that was one of the better ones that I’ve made in awhile.
Stuart Cooke: So, was it one or two shots of vodka in there?
James Colquhoun: There was none.
Then I went around to my dad’s place and got a haircut yesterday afternoon. And I had a beer with him at sunset, which was really nice. It was a hand-crafted, three-ingredient IPA from a U.S. brewery. So, always make sure your beers have three or less ingredients. Ideally just three. You can’t really have less than three ingredients. And that’s a German rule, 1846, der Reinheitsgebot, make sure you always try to have German beers if you’re having any.
And for dinner, I actually had a lamb curry, which I made from scratch. And it was like, we had made the recipe in the office the week before. We were doing some filming. And it was so delicious I wanted to make it at home. So I made that from scratch and we had lamb curry with rice.
And to healthify that sort of dish, what we do is have, like, three or four big, heaping tablespoons of sauerkraut on there. So, you’re getting that fermented food with the cooked food. And then also we made another fermented side, which was yogurt with, like, turmeric in there, which is good for inflammation, and fresh cucumber chopped up. And if you don’t do any organic dairy yogurt, you can always have a coconut yogurt in there as well, so it’s no dairy.
And, to me, I still get to have that beautiful, rich, delicious meal, but then have the sauerkraut or the yogurt; any of those fermented sides. Even mix it. I’m not a mixing guy. I like to piece it together. But that was my day. I still don’t remember what I had for lunch, actually.
Guy Lawrence: Maybe you skipped it because your breakfast was so nourishing.
James Colquhoun: Yeah, it was a big, late breakfast. Maybe it was just the smoothie, actually. Yeah, that was yesterday.
Guy Lawrence: That’s awesome, mate.
And the last question is: What’s the best piece of advice you’ve ever been given?
This generally stumps everyone.
James Colquhoun: Yeah. It’s a tough one, because I try to think, well, was it nutrition-based, or is it life based. I mean, you said “best advice.” That’s just wide.
Guy Lawrence: Yeah, anything.
James Colquhoun: I think it’s probably from the big man Tony Robbins again, who I admire his work. He XXcollates? Curates? Creates? some of the best personal work 0:56:55.000XX on the planet, and peak performance work on the planet as well.
And, to me, his statement, “take massive action,” is so simple, but it’s super radical. I mean, you think about that all of us have so many ideas in our day-to-day life. I mean, you guys started an awesome company, you’re getting great information out there; that started as an idea.
I mean, all of us have, and I know you guys probably have another 30 or 50 ideas that you’re thinking about right now. And so am I. So, it’s taking those ideas, distilling it down to your top two or three, and then not thinking about it anymore. Just going and doing it. And, to me, a lot of the things where I’ve had success in my life was from taking massive action, whether that’s learning about a new piece of nutritional information or whether that’s learning about something where you want to have an impact or do some philanthropic work or something. It’s about taking massive action.
It might seem like a little bit of a copout, that statement, but to me that’s a really important element of my life. I think if you learn something and you want to do it, just go do it. And have a blatant disregard for the resources that you have on hand at the time. So, I think people then go, “Well, I can’t take action because of this.” And that’s just b.s. Again, act as if that’s not an issue. You know what I mean? Just go for it. And you find the resources, you find the way, you make it happen; possible.
And with just about everything I’ve done in the last seven or eight years, after completing it, if you’d asked me, would you have done that knowing how difficult it is, it’s like, I probably wouldn’t have started.
Guy Lawrence: No way, yeah.
James Colquhoun: And I think that’s true for everybody. And if you think about that, then it makes that statement even more powerful, which is “take massive action.” Because you realize that had you stalled any longer or had you had hindsight, you probably wouldn’t have done it. So, you’ve got to do it.
Guy Lawrence: Yeah, I couldn’t agree more. It was the same with us. Like, we had nothing when we started. We had no idea what we were doing. But we were passionate and had the intention of getting out there.
Stuart Cooke: That’s right. And I remember reading a book by Richard Branson, and that was his driver. It was: Just do it. Get on with it, and do it. Create the problem, and then something will happen. Because there’s an energy there already.
James Colquhoun: Yeah. Yeah. He did it in a massive way. I love his work as well. “Let’s negotiate a lease of an aircraft!” It’s like, what? Are you kidding me?
And that’s the sort of thing. I think even with the TV station, like, “Let’s create a subscription TV service.” It’s like, well, how do you do that? We’ll need a contract to sign content. OK, let’s do that. Then you need a delivery platform. All right. Let’s build that.
It was like, we had no idea. We just built it from scratch. And now we have an awesome team in here that’s acquiring content. We’re speaking to the biggest distribution companies in the world. They’re based in New York, in L.A. We’re speaking with Jamie Oliver’s team and all these people about signing this content, and we’ve basically made this idea up 12 months ago, 18 months ago, and put it on a contract. And I think that; I don’t think anybody would; I mean, that’s how most businesses start. How most ideas start is it’s just something you’ve created a vision in your mind and you went and did it.
And I think that everyone will acknowledge, like you guys are now, and like I am here, is that if you go back 12 months, eight months, you know, we didn’t have a clue. And it’s that learning. Now I know about contracts. Now our team knows about contracts. You learn more about how to do it. That’s the fun.
Stuart Cooke: That’s brilliant, mate.
Guy Lawrence: And so with all that in mind, what’s next for you guys at Food Matters? Is there anything in the pipeline?
James Colquhoun: There’s a few things in the pipeline. You know, one of the things that, a core message; if I could show you into the kitchen, just around here in the office, we’ve got a poster here, it’s our guiding principle, really, which is how can we help share this life-saving message with more people?
So, I think we’re constantly looking, thinking about that, and musing on it, and thinking, well, how can we; what’s the next step for sharing this message? FMTV was a big deal, it took a lot of our focus, and now, you know, we’re focusing on some more things but we have some food products coming out this year. You know, we’ve got a whole food vitamin C powder, which is awesome because vitamin C’s such a critical nutrient and there’s so many awesome plant-based sources of that, and yet there’s very few quick powder drink mixes you can take. We’re one of the only animals that don’t produce our own vitamin C, so it’s important for us to get it from our diet, and that’s great for stress and all sorts of other things. And energy and mood.
So, there’s a few other products we have coming out like a chocolate and a protein and an update greens in new packaging. I’m looking at that calendar here. We’re working to help create a curated selection of the top sort of 30 or 50 products that Laurentine and I and the team here at Food Matters use on a regular basis and making that available in a store environment where people can just pick them up and stock their kitchen up. So, if you’re either coming at this fresh or you’re some sort of gastronomic guru, sort of get a little bit of a distillation of the years of research we’ve been doing. Plus, that’s been; our research has always been based on tapping into experts who have been doing years more research than us. And then saying, here are top sort of 50 products that we have in our house or in our kitchen and sort of helping recommend.
And it’s a tricky line to walk because we’ve been so heavily education-based, now that we have products it’s like, hang on, people are going to think we’re biased. But I’m just going to hold a pure intention and say, look, these are the products that we use. If you’re gonna have these products, then these are the ones we recommend.
It’s sort of like, you know, you’re welcome to buy it and you’re entirely welcome to go into a corner store and buy something different. I don’t really care. It’s more just about putting that out there, so we’re gonna get more of that out there.
And we’re working on a transformational program, like a 28-day challenge. Like Food Matters challenge or like a mind-body or a whole body challenge. We take people for 28 days and hold their hair through, like, breakfast, lunch, dinner, snacks, exercise, movement, meditation, visualization, mind-body work, and sort of put together a 28-day program and help take people through a process and set them up for some healthy habits for life, because it’s a big challenge that people have and it’s something we want to have a deeper impact with the people that we get to reach. So, that’s on the pipeline for now.
Stuart Cooke: Yeah. Busy boy.
Guy Lawrence: That was fantastic, James. And, look, for anyone listening to this, where would be the best place for them to go to start if they’re not familiar with Food Matters, Hungry for Change, FMTV. Like, on the web?
James Colquhoun: Sure. I think FoodMatters.tv. That’s the hub; that’s the home. Go there. You know, jump on our newsletter list. Check out all the articles and the recipes that we have on the page.
But probably before that I would recommend watching the films. I think the films have this ability to just crack you open. And we all know when we watch a great documentary about a topic we knew nothing about, be it genetically modified organisms or even something completely unrelated, it just completely opens you up. You learn so much in such a short period of time.
So, I actually think if you’re starting here, if you’ve watched some great documentaries, go and watch five or 10 or 15 documentaries. It’s like doing a condensed nutrition and life degree, almost, because you’re getting curated knowledge from great filmmakers. So I’d suggest jumping on FMTV, which is FMTV.com. We have a 10-day trial there as well, a free trial, so you can register as a user and get 10 days free. And you can cancel within those 10 days. So, go in for 10 days to a movie marathon. Watch one a day for 10 days. And then you can absolutely cancel and it doesn’t cost you anything. Or stay in. It’s like $7.95 a month or $79 a year. So, really quite affordable.
And, you know, I guarantee that if you watch 10 or 20 films in there, I will guarantee you’ll have a shift in your perspective on life. And some of the big ones in there right now, I just jotted a few down here, are: E-motion, The Connection, Super Juice Me. Carb-Loaded is a great one about the whole paleo carb question. It’s a fantastic film. Perfect human diet is another one I think your viewers would really enjoy. There’s some great docs in there. Some of the life purpose ones, check on them, like The Shift or even The Connection documentary, the power of the mind-body, watch them and you will not be the same again, I guarantee it. You will be a different person. And that’s an exciting prospect. I mean, nothing’s more powerful than that. I love them.
Guy Lawrence: Yeah, well, mate, that’s brilliant. We’ll link to all the show notes anyway, so anyone that comes in can read the transcript, they’ll be able to click through and check everything out. And may their journey begin there if it hasn’t already, which is fantastic.
So, James, we really appreciate you coming on the show today. That was mindblowing. That was awesome. And, yeah, I have no doubt everyone who listens to this is gonna get very inspired very quickly.
Stuart Cooke: Absolutely. Yeah. There were some huge nuggets of inspiration in there as well. Take-home things. I just love that you can dial in for an hour, listen to a podcast wherever you are, and just empower yourself with this knowledge. Just do it. Start somewhere.
James Colquhoun: Keep up the great work, guy. Great chatting, Guy. Awesome, Stu.
Guy Lawrence: Thanks, James. Speak soon. Bye-bye mate.
Watch the full interview below or listen to the full episode on your iPhone HERE.
The word inflammation gets thrown around all the time. From bloggers, health nuts, athletes and practitioners; they all say eat this or do that to reduce inflammation! But do you really understand what inflammation is, and more importantly, what low-grade inflammations is?
Well have no fear if you don’t, because if you are willing to commit three minutes of your time to the above video, you will hear probably the best description of inflammation and why you REALLY need to know about it.
This week our special guest is Dr John Hart who is a longevity medicine practitioner. This is probably the most important podcast we’ve done to date and we highly recommend you check it out, as he explains the simple things you can do to avoid chronic illness, live longer, healthier, happier and improve the quality of your life.
Full Interview: Mastering Hormones, Gut Health, Inflammation & Living to 120 Years Old
Audio Version of the Full Interview Here:
In this episode we talk about:
How to add healthy and happy years onto your life by making simple changes
The best description of inflammation you’ll ever hear
The best description of leaky gut you’ll ever hear
Why hormones are crucial to our health, vibrance & labido!
Applying the ‘Big 5′ to avoid the pitfalls of chronic disease as we age
Guy Lawrence: Hi, this is Guy Lawrence of 180 Nutrition and welcome to another episode of the Health Sessions. You know, I might be a little bit biased, but it never ceases to amaze me when we have guests on and some of the information that they impart with us and today’s guest is absolutely no exception about this.
I might have repeated it before, but the more I learn I realize the more I don’t actually know. Because every time I seem to explore these rabbit holes, when it comes to health and wellness and life and nutrition and you name it, the more things are just getting revealed to me.
If you’re watching this podcast in video, you probably notice my jaw is opened for half of it, because the information I just shared on you is just absolutely, I find it absolutely fascinating and it’s fantastic to be bringing the podcast to you today.
Our fantastic guest is Dr. John Hart. Now, he’s a fantastic and beautiful human being and he’s a longevity medicine practitioner and we delve into essentially the human body and the life of the human body and how we can extend it and live actually a happier, healthier life going into our 40s, 50s, 60s, 70s, 80s and even beyond that. Which is awesome!
He talks about two specific things, which is: life span of the human being, but also then the health span of the human being. And the idea is to expand the health span so the quality of your life continues as you get older as well and then that has a knock-on effect, because it obviously affects your life span. And doing this as well, I probably heard the best description of leaky gut I’ve ever heard as well and the importance of it.
So, we dive into so many things and it’s definitely going to be a podcast I’m going to play to myself a couple of times to re-get this information. So, I have no doubt that you’re going to get a lot out of this today.
We also get emails, you know. Sometimes this information is overload, where’s the best place to start? How do we do it? And I find myself repeating these things, so I thought I’d print a podcast.
If you’re new to 180 Nutrition, download the e-book. It’ll probably take you 30 minutes to read. It’s 26 pages. It’s written in a nice simple manner, outlining what we feel to be the best principles for health, to apply for long-term health. Simple as that!
Our 180 Superfood, you know, it’s completely natural. If you want to start cutting out processed foods from your diet, which is what we always encourage and recommend, all you have to do is get some 180 Superfood.
I have it in a smoothie every morning. So, I’ll mix it with some fats, like avocado. I normally put a greens power in if I don’t have any spinach and things like that and I usually us a low glycemic fruit as well. Berries, quarter of a banana sometimes, things like that. And then you’re getting nutrients, you know. You’re not getting just glucose, which is from processed carby foods that most people do. You’re getting the nutrients from all that.
And the last thing as well is, yeah, you can sign up to our newsletter and we send out articles every week. They’re all free. You can read them. All have different thoughts and discussions.
So, yeah, do them things and you’ll be well on your way. Just slowly taking this information in all the time. It’s just as simple as that.
And of course, if you’re listening to this through iTunes, leave a little review, give use your feedback on the podcast. It’s always really appreciated. Subscribe to it. Five-star it, And that just literally helps us with iTunes rankings and continues to get the word out there.
So, let’s go over to John Hart. This is an awesome podcast and I have no doubt that you’re going to enjoy it.
Guy Lawrence: Okay. Hi, this is Guy Lawrence. I’m joined with Stuart Cooke. Hi, Stewie.
Stuart Cooke: Hello.
Guy Lawrence: Well, a little freeze there. He’s back. Our special guest today is Dr. John Hart. John, welcome to the show. Thanks for coming on, mate. We really appreciate it.
Dr. John Hart: Thanks, Guy. Thanks for inviting me.
Guy Lawrence: Yeah, with just; what I thought I’d do is just fill in with the listeners a little bit about the background of it all, because we met at the THR1VE symposium, which is probably just over a month ago now and of course, we were all speaking there, with Mark Sisson being brought over, and we came in onto your talk and was just absolutely blown away with what you had to say and you could clearly see everyone else in the room was too. So, we’ve been trying to figure out how we can get that into our podcast somehow. So, we’ll have a good go anyway. I don’t know whether we’ll achieve it, but we’ve certainly got a few questions about to run through with you today, John. So, it’s much appreciated, mate.
So, just to get the ball rolling would you mine sharing a little bit about yourself? What you do and I guess a little bit about your own journey, like you did.
Dr. John Hart: Well, I’ve always had an interest in health and performance and I started off playing sports at a reasonably high level; volleyball and biking and rowing and then went to Uni and got into the Uni lifestyle and did a few degrees and ended up with an interest in sports medicine, sports science and medicine. And since then been training up on all the different aspects of human performance and human health.
So, you get trained in disease and disease management medicine and that’s okay. I mean, modern medicine is very good at treating life-threatening diseases and acute injuries and infections. And they’re the things that used to kill us was acute injury and infections, but nowadays it’s more chronic diseases. Long-term, low-grade inflammation causing damage to tissues that lead to the 70 to 80 percent of causes of death, with chronic degenerative diseases, like heart attacks and stokes and cancer and dementia and osteoporosis.
And modern medicine is not that good at that. If I have a serious infection, or I have a broken bone, you know I’ll be going straight to the nearest hospital, but if I want to stay healthy and detect early disease and turn it around, rather than waiting until it gets into the severe, sort of permanent damage, then I think you’ve got to go looking at more functional medicine or integrative medicine techniques to be effective.
Guy Lawrence: Yeah.
Stuart Cooke: Okay. So, just a little outside of medicine right now and, you know, million dollar question on everyone’s lips; in your opinion, how significant is nutrition for overall health?
Dr. John Hart: Yeah, I think, I talk about the Big Five. If you want to have a long healthy life you’ve got to have five things that are working optimally …
Stuart Cooke: Okay.
Dr. John Hart: … and that’s diet, exercise, sleep, stress management, and hormones, probably in that order. I think diet is the most important one. If your diet’s bad, if it’s really bad, you’re not going to be able to counteract that one by getting all the other ones working. But for optimal health, you’ve got to have them all working. Because each one that’s broken is going to lead to degeneration and disease.
So, nutrition, whether that’s diet and/or dietary supplements, I’d put that as the most important one. But you’ve got to put attention on all of them. It’s like, you’ve got a car and you only put attention on the engine. You don’t worry about tires or the steering or the air conditioning or whatever or the hole in the roof. You’ve got to do everything if you want it to run well.
Guy Lawrence: Yeah, and from what we can see, most people aren’t running all five. There’s normally something amiss.
Dr. John Hart: You say most people, all five are not optimal, they’re all broken to a degree and just about everybody’s got sleep that is broken.
When you’re young, your hormones usually take care of themselves. Because in your 20s, Mother Nature wants you operating well so that you can reproduce and raise the next generation. But once you get into your 30s and you’ve done that, Mother Nature doesn’t really need to have you around any more, so it’s quite happy to generate decline and die off. And part of the way it does that is to decrease the production of most of the hormones that control what the body does.
So, the hormones don’t actually do anything. They just tell the body what to do. If you don’t make the hormones, then the body doesn’t get told what to do. It doesn’t do it and you degenerate, you age, you die off and stop off at the nursing home maybe for 10 years on the way.
So, when you’re young, you don’t have to worry about the hormones because it’s in Mother Nature’s interest to have them all working optimally.
Guy Lawrence: Yeah.
Dr. John Hart: Most people that’s what happens, not everybody, but most people. But certainly as you get older, most hormones decline and then you’ve got to put more attention on it.
So, the way I think about it is, that when you’re young there’s a lot of things that happen automatically and you don’t have to worry about it too much and you’ve got a big reserve.
Stuart Cooke: Yeah.
Dr. John Hart: The older you get, the less happens automatically, the more you have to take it out of manual control, if you want to maintain your health. You don’t have to, but if you don’t, you will degenerate and you’ll suffer the disability and the pain and the discomfort and the limitations of what you can do because of that.
Guy Lawrence: Right. And does that slow up the aging process then, by intervening and then the aging …
Dr. John Hart: Yeah. You can think about it as normal aging or optimal aging. Normal aging is the stage of decline that Mother Nature’s in favor of us going through to kill us off. But we’ve got the technology and the knowledge now to intervene in that and have optimal aging, where basically you stay healthy and active and independent and vital for much, much longer and instead of having a long period, say a third of your life in sort of fairly serious decline and decay and disability, you know you can shorten that done to a few years.
Guy Lawrence: Yeah. Wow. I certainly like the idea of optimal …
Dr. John Hart: Yeah. There’s life span and there’s health span. And so, life span is how long you live, but health span is how long you’re healthy.
Guy Lawrence: Yeah.
Stuart Cooke: Quality of life.
Dr. John Hart: Yes, that’s right. So, we’ve sort of extended our life span, but we haven’t really extended our health span yet with modern medicine. You know, it has to a degree, but not as much as the life span. So, there seems to be more of a gap now between the limit of your health span and the limit of your life span.
So, anti-aging medicine, age management medicine, longevity medicine, whatever you want to call it, it’s all about identifying why your health span’s declining and correcting it. So, maintain your health span.
And it turns out that the things improve your health span, also improve your life span.
Stuart Cooke: Yes.
Dr. John Hart: The health span’s the criteria , because there’s no point in living longer if it’s in a nursing home.
Stuart Cooke: Exactly.
Guy Lawrence: If you’ve been dragged over the line, yeah. Absolutely.
Stuart Cooke: And does the strategies, regarding the things that you’ve spoken about, include gut health? Because we’ve been hearing a lot about the critical importance of microbiome right now. It seems to be a bit of a buzzword. Is there; what do you think about that?
Dr. John Hart: Yeah. I think just sort of the big picture is that the things that cause degen; the main thing that causes degeneration and deterioration and aging of the body is inflammation. And the single major source of inflammation is an unhealthy gut in most people. So, by correcting the gut, then you can minimize the inflammation in your body, which then decreases the degeneration and the decay in your body.
Guy Lawrence: Yeah.
Dr. John Hart: So, I’ll just talk a bit about inflammation, because everybody has heard about the word, but don’t have a picture of what it means.
So, we have the ability to mount an acute inflammatory response, in a local part of the body, in response to the things that used to kill us. The things that used to kill us were infections and trauma.
So, it you get a local infection or you get trauma in a part of your body, you will set up an acute inflammatory response to deal with it. And what happens is your blood vessels dilate, so more blood goes to the area and that’s why it looks redder and feels warmer. And when the blood vessels get leaky, so cells that have transported into that area can get out of the blood vessels and at the same time fluid leaks out with it, so the area swells up and those cells then go around and they eat the infectious agent, whether it’s a bacteria or fungus or parasite or whatever or they eat the damaged tissue. Now the cells come in and repair the damage. And then once it’s all fixed, it all goes away.
So, that redness, swelling, heat, pain is fixing the problem, hopefully and then once the problem’s fixed it all just settles down. So, that’s an acute local inflammatory response, a really good idea to do with infections and traumas that used to kill us.
But nowadays we’ve controlled infections. You know we know about food preparation and food storage and waste removal and antibodies and vaccinations, so infections are not big killers any more. And we’ve got our environment pretty well controlled.
We don’t have dinosaurs and tigers and people with clubs and spears. We’ve got occupational health and safety, so traumas not a big killer any more.
Now, 70 to 80 percent of people die to chronic degenerative diseases, which is diseases that are caused by this inflammatory process being turned on a little bit by the whole body, for decades.
Stuart Cooke: Right.
Dr. John Hart: So, the chronic degenerative diseases are caused by chronic low grade inflammation and that’s caused by a whole lot of things triggering off a little bit of this inflammatory process. And so, if you want to have a long healthy life, you want to have low levels of inflammation.
We’re all way more inflamed than we were a thousand years, when we were running around the jungle, touching the ground, out in the sun. Pulling the fruits right off the tree in season. Drinking fresh water. Physically active. Relatively low stress. Sleeping from nine to twelve hours in the back of the cave. Now, that’s what the body expects.
But the current lifestyle is totally different. We’ve got the same body, but we’ve got a totally different environment that we’re asking it to live in, and it’s not getting what it needs. And all these things that it’s being exposed to or things that it’s not being exposed to that it expects are triggering off this inflammation in the body that causes damage.
Guy Lawrence: Got it. What you’re saying then is if your gut is not operating correctly, you’re constantly going to create low-grade inflammation.
Dr. John Hart: Yeah. So, if you’ve got what is called a “leaky gut” or increased intestinal permeability, that’s basically a source of toxicity or infection into the body. So, maybe we talk a bit about the gut just quickly.
Guy Lawrence: Sure.
Dr. John Hart: The thing about the gut, it’s a tube that runs through the center of your body. It’s open at both ends and what’s inside that tube is not yet inside your body. It’s in a tube that’s passing through your body. So, inside that tube there are billions of bacteria. Up to ten times more bacteria in your gut than there are cells in your body.
So, it’s a whole little environment there, a whole new microenvironment in that tube. And if you’ve got the right bugs and they’re happy, as in well looked after, well-fed; then they act as an organ of your body. Now, they’re regarded now that two to three kilograms of slushy poo is regarded as an organ of your body, because it supports the health of your whole body. Just like your heart and your lungs and your brains.
Stuart Cooke: Right.
Dr. John Hart: If you’ve got the right bugs, they make vitamins for you. They help you digest your food. They pull minerals off your food. They stimulate your immune system appropriately. They ferment your food into things called short-chain fatty acids. And short-chain fatty acids are important, because they’re the preferred fuel for the lining of the gut. And the lining of the gut has to be healthy, because it has to function as a semi-permeable membrane. It has to be able to pump through vitamins, minerals, amino acids, fats, etc. from digestion. But it has to keep out of the body, in the tube, the bugs, the waste products of the bugs, the dead bugs, the parts of the dead bugs, and the big undigested food particles.
And if the lining of the gut is healthy, then that will all happen and everything’s fine. The stuff that’s in the gut stays in the gut, and the live body gets the nutrition that it needs.
But if the lining of the gut is irritated or inflamed, then you get a thing called increased intestinal permeability or leaky gut.
Guy Lawrence: Yeah.
Dr. John Hart: That then lets; so, the lining of the gut then doesn’t work properly. So, it doesn’t pump through the vitamins, minerals, amino acids as well as it should and it starts letting through stuff that it shouldn’t. The toxins and poisons and parts of bugs and non-digested food particles in your gut, into your body.
And your body’s immune system is designed to be constantly surveilling your gut,
your body, for what is not you. Your body’s immune system should be able to find bacteria, infections, viruses and kill them before they can take over and kill you, but to leave you alone.
So, your immune system’s job is to survive foreign invaders. Now, the most likely source of foreign invaders, in the normal body, is from the gut, because that’s where the mass majority of them are.
So, 80 to 90 percent of the immune system is in the wall of the gut, constantly surveilling the gut, secreting antibodies into it, trying to control what goes on in there. And anything that can get through the wall of the gut, your immune system checks it out and says, “I recognize you, you can pass, you’re a vitamin, you’re a mineral, whatever.” Or “I don’t recognize you, you must be a toxin, you must be some foreign invader. You’re not suppose to be here.” and it attacks it and destroys it.
Guy Lawrence: And out you go.
Stuart Cooke: Are there any particular culprits that spring to mind, that really do affect the health of our gut?
Dr. John Hart: Yeah. The two main sort of categories of things that irritate the lining of the gut, to cause leaky gut, are foods and the wrong bugs.
So, if you’ve got foods; there are foods that everybody is sensitive to some degree and there are foods that individuals have their own particular sensitivity.
Stuart Cooke: Hmm.
Dr. John Hart: You kill off the good ones with courses of antibiotics or antibiotics in your meat or chemicals like insecticides, pesticides, herbicides, fungicides, colorings, flavorings, preservatives, sweeteners, heavy metals; they’re all going to make those bugs either kill them off or sick and angry and then they’re going to react accordingly.
So, if the bugs are not happy with where they are, they’re going to try and leave. And so, the only way out is through the wall of the gut. So, they’re going to get angry. They’re going to get irritated. They’re going to start releasing inflammatory mediators and attack the wall of the gut to try to get out of where they are now, because they’re not happy where they are. It’s not comfortable.
Guy Lawrence: Yeah.
Dr. John Hart: So, everything you eat, you’re not just feeding you, you’re feed them. So, here’s a little snip; fact that will blow your mind. If you look at all the cells on and in you have nucleuses and in the nucleuses; in the nucleus of each cell is the DNA and the DNA controls what that cell does, whether it’s a bacteria cell, or a human cell.
If you look at all the DNA that’s on and in you, only two percent of it is yours. The rest of it is the bacteria, the viruses, the parasites that live on and in you; us.
Stuart Cooke: Wow!
Dr. John Hart: And that’s normal, as long as they’re the good guys.
Guy Lawrence: Wow!
Dr. John Hart: So, if you think about it from their point of view, they’re actually running the show. We’re just the apartment block; the host and they’re the tenants. We’re just the landlord.
So, as with any landlord-tenant relationship, the landlord has to make sure the tenant’s happy; otherwise, the tenant’s going to trash the place. If the tenant’s happy, he’ll look after the place. If he’s unhappy he’s not going to look after it. And that’s exactly what happens between us and the bugs or the microbiome in our gut.
And it’s the same relationship that we are just coming to understand about the external environment. If we trash the external environment there’s going to be kickback to our health. We can’t pollute the planet and expect to have; be healthy ourselves.
Guy Lawrence: Yeah.
Dr. John Hart: We can’t pollute our internal environment and expect to be healthy ourselves.
Guy Lawrence: Yeah.
Stuart Cooke: Wow.
Guy Lawrence: And in your view, John, of what you’ve seen, is leaky gut common? Like, do you think a lot of people; it’s a big problem out there with people?
Dr. John Hart: I think that people who just do what is the standard Australian diet, the SAD diet, and standard Australian lifestyle, will all have leaky gut to some degree. Yeah.
Guy Lawrence: Okay.
Dr. John Hart: And you can tell if you have any gut symptoms; nausea, burping, bloating, farting, episodes of constipation or diarrhoea, cramps, reflux; that’s all the gut is not working properly. And if you have any tenderness in your gut when you push on it, that’s an inflamed gut.
If you have any of those symptoms, you’re guaranteed to have some degree of leaky gut. And therefore affects on the rest of your body from the stuff that’s leaking through your gut, because that gut-blood barrier, you know, that is damaged to cause leaky gut. There’s similar barriers between the blood and the blood vessel wall so, you can get leaky gut. You can also get leaky blood vessels. So, you leak crap into the blood vessel wall and that’s going to end up with blood vessel disease, which is the commonest killer.
If you put all the blood vessel diseases together, that’s by far the commonest killer in our society; is damaged lining or the endothelium of the inside edge of the blood vessels. And there’s another barrier between the blood and the brain, the blood brain barrier.
Stuart Cooke: Yeah.
Dr. John Hart: All the things that damage one, will damage the other. So, the blood-brain barrier is there to control what gets into the brain. The body’s very fussy about what get into the brain. But if you’ve got a leaky gut and that’s leaking poisons into the body, and those poisons are floating around in the blood, you’re going to be damaging your blood vessels all the way through and then they’re going to be causing a leaky brain and stuff’s going to start getting to your brain that shouldn’t get there and you get brain dysfunction and brain cell death.
Guy Lawrence: That’s incredible. So, a couple of things that just spring into mind, sorry Stu, before we move on is that, then a leaky gut should be one of the first things anyone should address, really, I’m thinking.
Dr. John Hart: In integrative medicine, that’s exactly the case. We go straight to the gut to start with. Because if you present with a problem in your body and you’ve got a leaky gut problem, if that leaky gut problem is not causing the problem in your body, it’s aggravating it for sure and you never going to win if you don’t get the gut fixed first.
And because a dysfunctional gut is so common, you know, to varying degrees, you can always get an improvement in everybody’s health.
I routinely do a six-week gut detox thing. Which is removing the common food allergens and chemicals from people’s diet and putting in basic nutrients for repairing the gut, repairing the liver, repairing the kidneys for as you detox your waste removal organs, and nutrients for gut repair. And I think about 95-plus percent of people lose a kilogram of fat a week. They sleep better. They have more energy, better mood, better libido. Their whole body responds to just cleaning out their gut.
Guy Lawrence: Wow. Who wouldn’t want a piece of that?
Dr. John Hart: Yeah. You can’t have a healthy gut in this society without taking active steps to achieve it. It won’t happen just on the normal diet, the normal XXunintelligibleXX [:22:53.8].
Guy Lawrence: Yeah. You’ve got to be proactive.
Dr. John Hart: Yeah.
Stuart Cooke: And outside of that normal diet and, you know, stress management and those five almost pillars that you spoke about earlier, is there any specific supplementation that would be the norm, I guess, to treat leaky gut or at least to manage it or prevent it?
Dr. John Hart: Yeah. So, if I’m worried about somebody’s gut, I’ll do some food sensitivity tests to find out what …
Stuart Cooke: Yes.
Dr. John Hart: … they’re irritated; they’re sensitive to and remove those from their diet.
Stuart Cooke: Yeah.
Dr. John Hart: Or if people can’t afford that, because that can get expensive, you could just remove all the common ones. You know, dairy, gluten and XXwheat ??? 0:23:34.000XX and barley and corn, soy. You know they’re sort of the most common ones. So, most people get an improvement just by doing that.
It’s difficult in this society though. We’re a wheat- and milk-based society. So, it takes a bit of planning to do it, but it’s quite possible.
And then look at the gut, the bugs, the microbiome and either do some tests to find out what’s in there or just do a bit of a shotgun approach, which also works very well with most people, where you just do some antibiotic herbs, put in some good; which kill the bad bugs. Put in some probiotics that are the good bugs. Put in some nutrients like glutamine and B vitamins and zinc and vitamin D to help gut repair. And silymarin is the active ingredient of milk thistle to support liver function. Those are a few things that have been used for thousand of years.
Guy Lawrence: Yeah, right.
Dr. John Hart: So, as a shotgun approach, which everybody feels better on, whether it’s enough for a particular person depends on what their specific issues are, which the testing can help you. But everybody feels better on when we do that.
Guy Lawrence: Yeah, I can imagine. And another thought that just sprung in there is, because obviously you’ve stressed the importance of the gut and we always talk about leaky gut, but that’s actually just really reinforced the importance of looking after your gut.
And you know, the question that has popped into mind from that is that anyone that goes to their local doctor with symptoms or problems, I’ve never heard of a GP doctor ever saying, “What’s the state of your gut?” Not that I try to go to doctors much. I mean, I guess, why would that be and would that change over time, do you think, John?
Dr. John Hart: Well, I think it will change over time, because there’s so much science behind it now. But you have to remember that doctors are trained in hospitals. And hospitals are there to deal with life-threatening illnesses, infections, trauma, cancers, that sort of things. So, medical schools train doctors to deal with end-stage disease; life-threatening end-stage disease. And modern medicine is very good at doing that and that’s all very useful if you’ve got one of those.
But if you were to not get it in the first place, that’s not what doctors get trained in, you know. They spend less than a day on nutrition and less than an hour on exercise, next to nothing on sleep, you know. These are all the four pillars and hormones are only addressed in terms of extreme hormone excess or extreme hormone deficiencies, not levels that are a little bit too high or a little bit too low, depending on the hormone causing damage and problems over time.
Guy Lawrence: Yeah.
sj: So, yeah. They’re just not in their training, whereas if you’ve got a naturopath, it’s the other way around. You know, they’re not trying to deal with acute trauma or life-threatening infections, but very good at dealing with all this, you know, the Big Five.
Guy Lawrence: Yeah.
Stuart Cooke: That’s right. Prevention, I guess.
Guy Lawrence: Go on, Stu.
Stuart Cooke: Well, I was …
Dr. John Hart: Prevention and early detection, that’s where the; because you do your prevention stuff and you’re going to definitely decrease your risk of getting anything. But you still get stuff. So, if you do get something going wrong, you want to pick it up early, rather than wait a couple of decades down the track when the damage is done and is permanent and much harder to reverse.
I think most people on average; if when you’re 40 you’ve got five hidden diseases. So, hidden disease is something that you don’t know you’ve got, because it hasn’t caused any symptoms that you feel. Hasn’t caused any signs that somebody else can see. But it will in a couple of decades, whether that’s a heart attack, a stroke or cancer or dementia, or whatever.
So, most people on average, five hidden diseases when you’re 40. Ten when you’re 50. Twenty-three when you’re 70. And one of them will kill you. Depends on which one gets bad first. But most people don’t even know they’ve got them, because they’re hidden and they don’t go looking because Medicare doesn’t pay for that.
Medicare will give you million of dollars once you’ve got the cancer or the heart attack.
Stuart Cooke: Yes.
Dr. John Hart: They’ll spend million of dollars on you then, but they’ll give you next to nothing to stop you getting it.
Guy Lawrence: Yeah.
Dr. John Hart: So, it’s not a conspiracy theory. I’m not a conspiracy theorist, but you know, that’s where the money is. The money is your paid business. If people are sick and you can just control the symptoms, but keep them sick, that’s; from a business point of view; pharmaceutical companies, surgery companies, that’s where the money is. You want to do that.
You don’t want to stop people getting sick with relatively cheap non-profitable, non-payable treatments. That’s not a business model.
Stuart Cooke: It isn’t. Well, there’s not money if you don’t visit the doctor’s, I guess.
Guy Lawrence: That’s incredible. That blows my mind.
Stuart Cooke: So, with that alarming statistic in mind, I would love to talk to you a little bit about your strategies for life extension; which we were blown away with your talk at the PrimalCon earlier on in the year. So what; can you just run us through your strategies a little bit, in terms of …
Dr. John Hart: So, the big picture is identify the sources of inflammation; the causes of inflammation and get rid of them and put in things that dampen down inflammation. Find out what you should have that you’re missing or put in other things that are optional that help dampen down inflammation.
That’s sort of how I think about it as the big picture. Then to burrow in a bit deeper, you’ve got to look at the big five. So, diet, exercise, stress management, sleep and the hormones. So, if you want to look at each one of those, you know, I’m sure people listening to this have got a pretty good picture.
I like the primal type diet.
Stuart Cooke: Yes.
Dr. John Hart: But you’ve still got to; you can still have allergies.
Stuart Cooke: Yeah.
Dr. John Hart: Your individual allergies to content of any diet. So, ideally you’re finding out what you’re sensitive to and then doing all the low-carb, no processed foods. Get all the chemicals out.
Guy Lawrence: Yeah.
Dr. John Hart: Organics in season. Locally grown, all that sort of stuff.
Exercise. You know the body is designed to move. I think as Mark says, Mark Sisson says, it’s, “Move off. Lift heavy and sprint occasionally.” I think that’s got the guts of it, a lot of science behind how that all works now. You know we’re designed to move. The body does not like not moving. Now, NASA worked out on the astronauts, that lost of gravity is a killer.
If you sit for more than eight hours a day, it’s as bad as smoking for your health, even if you’re exercising every day at the gym. So, doing two of these is a bad thing. So, getting a stand up desk or standing up from hour desk every half hour and taking ten steps to get the blood going and moving actively.
So, moving often and lifting heavy, you know, maintaining muscle mass is crucial. You know, we used to think that fat and muscle were just benign tissue, you know. Fat was just a little balloon of energy for use later. And muscle was just something we had to have, because it moved our skeleton. But; and even bones now, as well. Bones, muscles and fat they’re all endocrine glands; they secrete substances into your blood, which affects the health of the rest of your body.
So, fat cells. Fat, fat cells are XXover four? Overfull? fat cells 0:30:47.000XX to create inflammatory adipokines, which damage the rest of the body.
Muscles secrete over 700 XXmyoclinesXX, which support the health of the body. So, muscles secrete a thing called; one of the things it secretes is a thing called brain-derived neurotrophic factor. It was first discovered in the brain, it’s a really important thing for growing new brain cells and brain cell health. The muscles also make it when you’re exercising; you’ve got healthy muscles.
So, that’s one of the ways that exercise improves brain health, brain function, and decreases dementia.
Guy Lawrence: So, would increasing your muscle mass help with all that?
Dr. John Hart: Yes. Yeah, within limits, obviously, but more to the point, maintaining it.
Guy Lawrence: Okay.
Dr. John Hart: At a more 20-, 30-year-old level.
Guy Lawrence: Yup.
Dr. John Hart: So, the loss of muscle mass as you get older is called sarcopenia. And if you lose muscle mass, you lose these pro-health XXmyoclinesXX that come from the muscle. And you lose your ability to move your bones so your bones become weaker, which means you lose the hormones that come out of the bones. So, you get a double whammy. Where you’ve got weak muscles more than likely to fall and unable to stop yourself. Because you’ve got weak muscles you haven’t been able to maintain strong bones, so you’ve got weak bones, you’re more likely to break the bone when you fall on it.
Guy Lawrence: Yeah.
Dr. John Hart: And you know, fractured hips and femurs and wrists are common causes of death, because people get immobilized and then everything goes down in a spiral and they end up with chest infections or clots in their legs and it ends up killing them.
Stuart Cooke: So, weight-bearing exercises then, you think, would be a good strategy for long lasting health?
Dr. John Hart: Yeah, yeah. There’s a lot of stuff coming out saying that cardiovascular exercise is not the best way to go. So, aerobic training; see the whole aerobic thing started in the 1960s when Dr. Kenneth Cooper discovered that if; instead of putting people with heart attacks in bed for a week or weeks …
Stuart Cooke: Yes.
Dr. John Hart: …you got them up and walking, they did much better with a bit of exercise. Not too much, but a bit of exercise.
So, that’s the whole aerobics train, where the craze came from. That’s when the jogging craze all started from, from that a bit of aerobics exercise is good enough for heart attacks, so it must be good for everybody. So, everybody went nuts on that.
But you can overdo it. See, aerobic training is quite stressful on the body so, that pushes cortisol up and that just stresses hormones up and that’s a bad idea.
Stuart Cooke: Yeah.
Dr. John Hart: And especially the XXultra stuffXX. It’s very catabolic on the body and break down heart tissue now. They’ve done studies showing marathoners destroy heart tissue. Now the damage gets scarring in their hearts from that severe XX???stuff [::33:28.0].
Dr. John Hart: So, what you want to do is just want to maintain your muscle mass and maintain the stress on the bones. And doing 60 XXtechnical glitchXX [:33:34.6] you better get 100 percent. You’ve got to tell the tissues, “You are not strong enough for what I want you to do. You need to get stronger and that’s 100 percent.” And that’s heavy weights. And you can do heavy weights and by keeping the rest period minimum, between sets, you can get a really good cardiovascular workout. So, you get a heart workout. You get a lung workout. You get a breathing muscle workout. As well as, putting a load on muscles and tendons and bones so that they can maintain it …
Guy Lawrence: Interestingly enough as well, John, back in my day as a fitness trainer, I’d see increased lung capacities more through weight training than I would through cardiovascular, you know, those exercises as well.
Dr. John Hart: If you go higher than 100 percent with weight training that’s going to push your limit. Where 60 to 70 percent of your maximum heart rate, that’s not pushing the limit. That’s grueling, it’s long, but it’s not …
Stuart Cooke: What about if you go hard with high intensity workout for five to ten minutes? Swinging a kettle bell for instance and things like that.
dJ; Yeah. So, that the sprint often part of it.
Stuart Cooke: Yes.
Dr. John Hart: No, no. That’s the sprint occasionally part of it.
Stuart Cooke: Right.
Dr. John Hart: So, move often, lift heavy …
Stuart Cooke: Yeah.
Dr. John Hart: … sprint occasionally. So, I mean, I like high intensity interval training. Only once or twice a week if you’re doing it properly. And it’s 30 seconds flat out. 90 seconds slow. Resting. And then repeat that a few times.
Stuart Cooke: Yeah.
Dr. John Hart: By the time you get into five or six or seven sets of that, you’re puffing like a train and you know you’ve worked out. You’ve got large muscle groups going. And that’s telling all the brain that the whole body is under stress and then the brain starts releasing all these growth hormones to get you to stronger, anabolic hormones.
Stuart Cooke: Got it.
Dr. John Hart: And so you don’t want to be doing XX??? risersXX and bicep curls and wrist curls [:35:22.5]. That’s sort of a waste of time. That’s not going to have an systemic effect. You have to do all these big muscle group movements.
So, high-intensity indoor training, I wouldn’t do sprinting, because I think there’s a bit of XXunintelligibleXX [:35:33.7] risk for that.
Stuart Cooke: Yeah.
Dr. John Hart: XXunintelligibleXX [:35:35.1], swimming, rowing, auto climber, you’re not lifting a kettle bell weight around.
Stuart Cooke: Okay.
Dr. John Hart: But not too much. There’s people that do that high-intensity stuff four or five times a week and they’re just on a XX 0:35:48.000 hidingXX to overtraining and injury and illness.
Stuart Cooke: Interesting. Interesting. And we won’t see you anytime soon on the City to Surf, then, I take it?
Dr. John Hart: Absolutely correct. You might see me XXthere?? 0:36:00.000XX a couple of times, but that’s all.
Guy Lawrence: I don’t know if you saw in the headlines this week; I say “headlines.” I saw it in the news anyway. I can’t remember the gentleman’s name in America. Someone… XX0:36:14.000XX. But they reckon they’re only maybe 10, 20 years away from being able to make the human being live to up to a thousand years, was the claim in the title of the article. I don’t know if you saw that, but do you have anything…
Dr. John Hart: The guys who look into this stuff are basically saying we should all now live to 120. Genetically we programmed to live to 120 and there are people who do it. The only reason we don’t is because we kill ourselves off earlier by doing all the wrong things or not doing the right things. XXThe Big Five 0:36:42.000XX is a start.
So, most people’s genes should enable to body to survive to 120. A few have got just bad genes; they’re gonna die early no matter what. But most people, it’s 120, as long as you’ve got your lifestyle properly sorted out.
But in the next 10 to 30 years there’s a bunch of technologies that are going to become available, generally available, that are already in research. You know, with XXtelemarized 0:37:05.000XX activation and gene therapy and cloning and nanotechnology, artificial organs, that routinely people are going to live to 150.
In fact, they are pretty sure now that the child that’s going to live to 150 has already been born. There’s already children around who are going to live to 150 with this technology that comes out.
And then once you get to 150, once you get a handle on what you need to do, you are absolutely past 200, 250. I think that’s going to be pretty… And then the important thing is it’s not gonna be the last 100 years in a nursing home. It’s going to be active, independent, vital, productive, looking after yourself, contributing to society. It’s going to be; actually it’s going to be a big shift in society and we’re actually the cusp of it, the borderline. We’re the last generation that has not had access to this technology for our entire life.
The kids that are being born now are going to have access to this early enough in life that it’s going to significantly extend their health span and their life span.
Guy Lawrence: That’s incredible.
Dr. John Hart: Assuming they do the right thing.
Guy Lawrence: Don’t abuse it. Yeah.
Dr. John Hart: With their lifestyle.
Stuart Cooke: My word. I’m just trying to think, you know, in 150 years’ time, trying to get a park down at Bondi Beach in the Eastern suburbs with all these people.
Dr. John Hart: I bet there will be better transportation then. It will be old news. You’ll go down a wire in a little box or something.
Stuart Cooke: Of course. Teleportation. Sydney Transport will have that in the bag, I’m sure.
So, during your talk that we spoke about a little bit earlier, there were a few words that cropped up, and they were… “Peptides” was one. And I think there was another drug that was linked to anti-aging.
Dr. John Hart: Yeah. Metformin.
Stuart Cooke: Metformin. That was right. Is that gonna be part of this strategy, moving forward?
Dr. John Hart: It’ll be part of it. It will still be the Big Five. You’ve heard of the Big Five, and there’s no shortcuts around that. But then there’s things you can supplement the Big Five with. So, that’s where the peptides fit in. There’s a lot of different peptides. Peptide’s just a short protein, and there are ones that can support and supplement processes in your body that are degenerating.
As a general rule, drugs tend to block things. And they block a process, but they also block other things as well, and that’s where the side effects come from. Whereas, the peptides generally… and hormones and vitamins and oils and all of that sort of stuff generally supports functions; increases functions. So, as things decay and degenerate from whatever influences, these things all counteract that and get them back close to the level they were when they were operating 100 percent in your 20s.
So, there’s peptides that increase growth hormone release. Growth hormone’s your major repair hormone. There are peptides that accentuate testosterone’s effect in particular tissues in the body. There are peptides that come from muscles when muscles are stressed, to cause muscle growth, so you can take peptides to accelerate that. There are ones that come from your immune system that trigger tissue repair and fighting infections. There are a whole lot of different ones.
And then metformin’s an interesting one. I first heard about it as the world’s first anti-aging drug, from a doctor in the UK, Richard Lippman, who was nominated for the Nobel Prize in medicine in 1996 for his work with antioxidants.
And he said that metformin the world’s first anti-aging drug, this is why it is, and I take it. So, I thought, that’s interesting, so I went and looked at it and he’s right. So, most drugs have their main effect; well, the main effect that we use them for. And then other effects as well, which we call side effects. But metformin has a bunch of side effects, but unlike most drugs, the side effects are all really good.
So, it has its main effect, which is sugar control. That’s why it’s still used around the world as the first drug for treating diabetes. Which is a good thing to keep your sugar levels down, because the sugar in your body is a toxin as well as being a drug of addiction. But it has all these side effects: it drops your cholesterol, it’s anti-inflammatory, it stimulates the same genes as calorie-restriction diets, it’s anti-cancer, blocks the conversation of XXerevatase?? 0:41:45.000XX, which is an enzyme that converts testosterone to estrogen.
It does a whole lot of other things which are all very positive things. So, that’s probably why it’s the world’s first anti-aging drug.
And it started off life as just an extract of the French lilac plant, which has been used for thousands of years to treat diabetes. But it’s the active ingredient that’s been put out in the drug.
And after a hundred years of being out, it’s still the first drug around that worked for diabetes, despite the billions of dollars that have been spent on new anti-diabetic drugs. They’re not as good, because they don’t have all the side effects metformin has.
Stuart Cooke: Wow. It almost sounds like that particular pill would do so much more for us than our multivitamin; our daily multivitamin.
Dr. John Hart: Yeah, I don’t know if I’d go that far. I think a good multivitamin is very supportive of a whole lot of things, but I think I; I sort of routinely put people one five things. If you walk through the door of my clinic, there’s five things you’re gonna get, because the evidence shows that bang for your buck, it’s all there.
And that’s a quality vitamin, a good probiotic, a good fish oil, a good magnesium source, and vitamin D. Because everybody’s low on vitamin D. Vitamin D’s not a vitamin; it’s a hormone, which is anti-inflammatory, so that’s all that inflammation stuff, it’s a powerful anti-inflammatory. It’s anti-cancer, it’s immune system regulatory, calcium for bones and tissues. And the thing, the trouble, with vitamin D is, A, it’s a hormone. And, B, you can’t make it if you don’t get sun on your skin.
As we’re all cave-dwellers now, we don’t get enough sun on our skin. Because remember, we evolved on the equator with no clothes on. The human species evolved living on the equator with no clothes on. And we’re hunter-gatherers. So we’re outside all day. And that’s how much sun we expect to get on our skin.
We don’t do that anymore. We’ve moved away from the equator, so it’s too cold, so we’ve got to wear clothes, we get worried about getting sunburned, so we have Slip-Slop-Slap. And so we don’t get anywhere near the sun exposure our body expects, so we can’t make the vitamin D that our body wants, and we suffer the consequences.
There’s some guy who worked it out that 200 times more people die from not enough sun exposure, i.e. not enough vitamin D, than who die from too much sun exposure, i.e. skin cancers.
Guy Lawrence: Wow.
Stuart Cooke: Boy, that’s an interesting stat.
Dr. John Hart: And we worry about the excess sun exposure and skin cancers, when it turns out more people are dying from not enough sun exposure.
Guy Lawrence: So, so often, regarding vitamin D, so, during the winter, can we supplement vitamin D and have the same effect for sunshine.
Dr. John Hart: Yeah.
Guy Lawrence: We can.
Dr. John Hart: Yeah. It’s the same thing. It’s biogenical. It’s the same thing.
Guy Lawrence: But then come summertime, would we take vitamin D as well?
Dr. John Hart: Well, most people who live and work in the city, they’re cave dwellers, they don’t get enough sun even in summer. Yet most people I see, they’re 50; their vitamin D level is 50 to 80. What you want to be is 150 to 200. That’s the ideal range. So, most people are half of what it should be.
And even in summer, unless you spend the weekend down at the surf club or you’re working outside. But just because you’re outside doesn’t mean you’re getting sun. If you’ve got clothes on, if you’re standing upright and the sun’s hitting your head, not your face, and if you’re in the shadows like you are walking around the city, you’re not getting any sun. So, just because you’re outside doesn’t mean you’re getting sun exposure on your skin.
Stuart Cooke: So, what would be the optimal amount of exposure, full-body exposure, from a time perspective.
Dr. John Hart: Well, they reckon 10 to 20 minutes of lying in your bathers, flat on the ground, when the sun’s overhead, is about what you need to make enough every day. But in winter, even that might not be enough, because they say that 37 degrees north and south of the equator, the sun is so low in the horizon that it has more atmosphere to go through before it hits; the sunrise has more atmosphere to go through before it hits the ground that it gets filtered out and even in those positions north and south, you can’t get enough sun exposure.
Guy Lawrence: Wouldn’t cod liver oil be a good vitamin D source?
Dr. John Hart: No. That’s not enough.
Guy Lawrence. Oh. It’s not enough?
Dr. John Hart: Most people need four to six thousand international units a day. And your standard, over-the-counter vitamin D capsule dose is a thousand. So, most people are not even getting that. You know, a normal multivitamin might have two or three hundred international units. So, that’s not touching the edges. And you’re not going to get enough from food. There’s a little bit in different fatty foods. But not enough; not compared to what the body’s expecting to be able to make itself from sun exposure over your whole body, all day, as a hunter-gatherer over the equator.
Guy Lawrence: Got it.
Stuart Cooke: Got it.
Guy Lawrence: Great advice. Yeah.
Because most people don’t even think about these things, at all, you know. So, next time I see you running on the street in your swimmers, I’ll know why you’re doing it.
Stuart Cooke: Doctor’s orders. I’m going to the beach. I know you take cod liver oil capsules, Guy, so I’m sure that you’re going to be rattling away on the internet ordering yourself some pills tonight.
Guy Lawrence: Yeah.
Stuart Cooke: That’s interesting.
So, we have kind of touched on this a little bit. Just your thoughts on the future for the medical industry, whether you think that that’s going to be an integration of the nutritionists and naturopaths and doctors and DNA specialists and the like.
Dr. John Hart: Yeah, I think… So, you’ve got conventional medicine, which is very good at acute illnesses and symptoms of serious diseases. And then you’ve got the integrative medicine branch, which is more the preventative early detection sort of things. And there’s not so much money in those, because there’s no XXpayable? 0:47:33.000XX drugs and expenses there.
So, there’s a lot of forces wanting to keep things as they are, because that’s where the money is. And a lot of money being spent by very clever companies with very clever marketing people with huge budgets to promote the current status quo.
So, they’re not gonna let things slide without a big fight. But I think people are starting to walk, talk with their feet. I think people are realizing that modern medicine has its advantages but it has its weaknesses and that alternative or integrative or natural medicine, whether it’s through a naturopath or integrative doctor or herbalist, can provide other things that are not available. And that’s the two together that gives you the best overall result.
So, if you can use the technology, access the technology that we’ve got to do testing and early detection, and use the nutrition that’s been around for thousands of years, basically, and the basic rules that have been around for thousands and millions of years, and put them all together, I think you’re going to get the best result.
Stuart Cooke: OK. That wouldn’t be that dissimilar, really, to what you guys are doing, I guess, right now. Would it be?
Dr. John Hart: Yeah. That’s basically what integrative or functional medicine is is using the technologies and the science and the physiology to determine information about how things work and combining it with non-patentable tools or technologies that have been shown to work, not only from thousands of years of experience, but also now with the science, we know how all these different herbs and vitamins and minerals, how they work, and how they decrease inflammation and how that then helps with health and function.
Stuart Cooke: Perfect.
Guy Lawrence: Fantastic.
John, we have two wrap-up questions on the podcast for every guest. And the first one’s very simple. But it does intrigue people. Can you tell us what you ate today?
Dr. John Hart: Today, breakfast was a bit on the run so I had some activated organic mixed nuts and some dried organic blueberries. And then I had a late lunch, which was meat and veg, basically. And then I had an early dinner just before this, which was basically meat and veg again.
Guy Lawrence: Perfect.
And the other question is, what’s the best piece of advice you’ve ever been given?
Dr. John Hart: I think my rowing coach said to me in high school, “You only get out of basket what you put into it.”
Stuart Cooke: That’s true.
Dr. John Hart: The second bit of advice I got was that persistence is one of the best skills to have.
Guy Lawrence: Persistence. Yeah, that is true as well.
Dr. John Hart: There’s no shortcuts to things, you know? Things that are worth having, that are valuable, you’ve got to work for them. You’ve got to put some time and attention onto it.
Guy Lawrence: Yeah, you’ve got to go for it. That’s prudent.
And for everyone listening to this who goes, “My God, I’ve got to come see John Hart,” or wants to learn more, where would be the best place for us to point them, John?
Dr. John Hart: Well, I work at Elevate Clinic in Sydney in the CBD. Spring Street. So, Elevate.com.au. And I also have an online business that sells peptides, so that’s PeptideClinics.com.au. That’s got a website with information and there’s a chat line and people online from 7 a.m. to 2 a.m. if people want to talk about peptides there.
Guy Lawrence: Fantastic. Brilliant.
Well, we’ll put the links up once the show goes out and everything else. We’ll put them at the bottom of the post. Because we transcribe the blog as well, so if people want to read it they can find out more.
But, John, thank you so much for coming on the show today. That was fantastic. I have no doubt a lot of people are going to get a lot out of that and certainly get everyone thinking. That was amazing.
Stuart Cooke: Absolutely. Absolutely. I know I did. I can’t wait to rewind and listen to it again.
Dr. John Hart: Thanks for the opportunity, guys.
Guy Lawrence: Awesome. We appreciate it, John. Thank you very much.
Watch the full interview below or listen to the full episode on youriPhone HERE.
Can’t stick to your diet or tired of falling off the band-wagon? Sick of procrastination and want to kick some serious goals but not sure how? If you answered yes to any of these then this episode is for you.
Dr Joe Dispenza shares with us his personal journey which is probably one of the most inspiring, humbling and transformational life changing stories you’ll ever hear.
He suffered an horrific bike accident at the age of 23 years, then was left with a choice of major surgery and potentially spending the rest of his days in a wheelchair. The steps he takes and what follows will leave your breathless.
From his remarkable recovery, Dr Joe Dispenza has dedicated the last 25 years to helping others achieve the life they truly want, and it all starts from here… understanding our brain and realising our true potential.
Guy Lawrence: Hi, this is Guy Lawrence and welcome to another episode of the Health Sessions. We’ve got a fantastic guest in store for you today and his name is Dr. Joe Dispenza. And he’s certainly been a bit of a hero of mine over the years, so, it was just awesome to have him on the show and be able to chat and spend some time with him.
If you’re not familiar with his work, he first sprang onto the scene in 2004 and he was one of the scientists featured in the award winning film “What the Bleep Do We Know!?” Now, if you haven’t seen that, it’s a great place to start and go and check it out.
And then he’s gone on to become a best-selling author. He’s written three books: “Evolve Your Brain” and then followed by “Breaking the Habit of Being Yourself.” And his latest book, which is called “You Are the Placebo,” hit the New York Times Bestseller list within a week of its release, back a couple of years ago.
So, already you can start to see what his work will be all about. As a teacher and lecturer, Dr. Joe has been invited to speak in more than 27 countries. You know, how to go on about educating thousands of people and how they can rewire their brains and recondition their bodies to make long-lasting changes. That stuff sounds good to me, I can tell ya.
And as a researcher, Dr. Joe explores the science behind spontaneous remissions and how people heal themselves of chronic conditions and even terminal diseases. And he shares his own personal journey on this as well, which is just fascinating and you don’t want to miss it.
He’s more recently began partnering with other scientists to perform extensive research on the effects of meditation, which during his advanced workshops. And yes, I will be attending his workshop here in Melbourne, next month in June. So, I think it’s June the 19th. So, if you’re hearing this before then and want to come along, it will be definitely awesome to see you there.
We always get asked where’s the best place to start on this, on your health journey, if it all seems a little bit overwhelming. You know, we generally tell people to start with our ebook. It can be downloaded. It’s completely free. It’s 26 pages long, outlining all the principles that we feel you should apply in bringing to your everyday life over time. And that’s on 180nutrition.com.au. Consume that information.
Then we’ve got our nourishing natural superfood plans. What we suggest for them is to actually just replace a bad food choice, you know, when you’re convenient, you’re stuck in a jam.
So, you want something easily to rely on, because we promote the message about just eating real food and being able to cut out as much processed foods as possible and our nourishing superfood blends are a fantastic tool to help you implement and do that.
You know, I mix mine in a smoothie most mornings, with avocado and berries, and that’ll keep me going all morning.
And then the third place, of course, is explore our blog. All the articles and of course these podcasts, where you can listen to on your way to work, you know, walking the dog, whatever it is.
And, yeah, and let us know how do you listen to yours. Are you enjoying them? Give us some feedback. Leave us a review on iTunes. Tell us what you think. We really appreciate it. We’d really love to hear from you. And, yeah, I look forward to it.
So, let’s go over to Dr. Joe Dispenza. You’re going to thoroughly enjoy this.
Stuart Cooke: Brilliant. Look forward to it.
Guy Lawrence: Fantastic.
Hi, this is Guy Lawrence. I’m joined with Stuart Cooke, as always. Good morning, Stu.
Stuart Cooke: Hello mate. How are you?
Guy Lawrence: And our fantastic guest today is Dr. Joe Dispenza and I should say, good evening. Welcome to the show.
Dr. Joe Dispenza: Thank you. I’m happy to be with you two.
Guy Lawrence: Really appreciate it, Joe. This is a topic that I’m absolutely fascinated with and very excited about today. I’ve been currently reading your book, “Evolve Your Brain” and actually been mesmerized by your story at the beginning, back from your triathlete days. It’s unbelievable. So, I thought that would be a great place to start and if you’d mind just sharing with our listeners a little bit about what you do and also that story as well, because it’s fantastic.
Dr. Joe Dispenza: Sure. Well, that’s probably the toughest out of my three books to start with, so you’re a brave mate.
Well, I never planned on doing any of this. I never planned on teaching or lecturing publicly, or writing books.
In 1986 I was in a triathlon in Palm Springs, California. I was on the biking portion of the race and I was making a turn and I was passing two bikers on the turn and there was a police officer on the corner and he was pointing at me and he was telling me to make this turn. And as, you know, I passed the two bikers, to merge onto the next road, he had his back to the oncoming traffic. So, when I made the turn a four-wheel drive vehicle, an SUV going very fast, kind of basically catapulted me out of my bike and dragged me down the road a little bit. I wound up breaking six vertebrae and my spine.
When you land that hard on your back or on your butt, the columns of the vertebrae are blocks and when there’s that kind of compressive force they kind of compress. So, I had broken the eighth, ninth, tenth, eleventh, and twelfth thoracic vertebrae and the first lumbar vertebrae. And when you compress those vertebrae, bone fragments have to go somewhere and in my case they went back onto my spinal cord.
One of the vertebrae, the eighth thoracic vertebrae, was more than 60 percent collapsed. But the arch, where the spinal cord passes through, broke like a pretzel and so I had cord compression.
So, anyway, a typical surgery in something like that is called the Harrington rod surgery. I had four opinions from four of the leading surgeons in southern California and they were adamant that I should have the surgery.
They basically cut off the back parts of your vertebrae and in my case it would be from the base of my neck to the base of my spine and then screw in these, the stainless steel rods, to kind of cantilever and pull the spinal column off the cord and then take some bone fragments from your hip and paste it over the top and hope for the best.
For me personally it’s just; I just couldn’t make that decision. And after about a week of back and forth, deciding if I should have the surgery, I decided finally to not have the surgery.
And I began this journey, where I just thought that there was some connection between the mind and body and that there’s an intelligence that’s giving us life, that if we could connect with and give it a plan or a template or design and then surrender that creation to a greater mind and allow it to organize it in a way that’s right for us, maybe it could begin to do the healing for me.
And so, I wanted to make contact with this intelligence and I just said, “I’m not going to let any thoughts slip by my awareness that I don’t want to experience.” It sounds really easy when you say it intellectually, but I went through hell because I couldn’t get my mind to do what I wanted it to do. I kept focusing on what I didn’t want to have happen, instead of what I did want to have happening.
Six weeks it took me to finally really settle down and start really noticing some changes and all of a sudden I started to notice that my body started getting better. The moment I noticed those changes I knew that I had done something properly and I just basically made a deal with myself, that if I was ever able to walk again, I’d spend the rest of my life studying the mind/body connection and mind over matter.
I walked back into my life in 10 weeks and was back doing races at 12 and seeing patients.
Guy Lawrence: Twelve weeks.
Stuart Cooke: Wow.
Dr. Joe Dispenza: Yeah.
Guy Lawrence: Wow. That’s a huge decision. I mean, at the time, were you feeling pressure to have the surgery or was it? I mean, it’s …
Dr. Joe Dispenza: Well, this is not any; I would; if I saw those x-rays and I saw the scans and it was a patient of mine, I would have told them to have the surgery. But this was me, you know, and I wasn’t so quick to make that decision.
But, you know, after the fourth opinion from the fourth surgeon, I just realized that I did not want to spend the rest of my life on living on addictive medications or living in a wheelchair and that I was going to roll the dice. I was going to take a chance.
One of the doctors thought I had post-traumatic stress disorder, that I hit my head or something was wrong, because nobody decides against surgery like; with the type of injuries that I had. But I just thought, “Well, I’m going to take a chance.” I think I was young enough and probably innocent enough in a lot of ways and I’m a pragmatist, you know, I believe in practical applications. So, it wasn’t just a philosophy. I just wanted to see if it could work.
Guy Lawrence: Wow. So, with that recovery, was meditation a big part of that?
Dr. Joe Dispenza: Yeah. Yeah
Guy Lawrence: Yeah.
Dr. Joe Dispenza: You know, if I’m going to make contact with that intelligence that’s keeping our heart beating and digesting our food and organizing all of these functions, it’s giving us life. Consciousness is awareness and awareness is paying attention and so, if this consciousness is giving us life and it’s paying attention to our thoughts and our feelings and our behavior.
So, I reasoned that just like, you know, when you know someone’s present with you or conscious with you, they’re paying attention, that if I was going to really make contact with this intelligence I’d have to close my eyes and eliminate the external environment. I’d have to forget about the pain and paralysis in my body and I’d have to get beyond time and I’d have to start really believing in my inner world more than I was believing in my outer world.
And just like when you know when someone’s present with you, if this consciousness needs direction and it needs orders and it needs a plan and you start you start reconstructing your vertebrae and you start thinking about living in a wheelchair or should you sell your home. The moment you do that, you’ve lost your attention and it’s not a complete image for this intelligence.
So, it would take me three hours every day to reconstruct my vertebrae and that was; I just kept starting and then I would find my mind wandering to other things and I knew that the design wasn’t complete. So, I’d go back and start again and it took me a lot of time to finally really anchor myself into my; into my brain.
Guy Lawrence: Your rhythm. Yeah. That’s just fantastic and inspiring, Joe. Stu, you look like you’re about to say something.
Stuart Cooke: Yeah. It’s almost like; we’ve got a question about self-sabotage. You know, where health is concern. Because we deal with lots of people who are trying to get healthy and happy and live long and happy lives. But they’re constantly self-sabotaging and by no; I guess by no fault of their own, but it’s just the way that they’re programmed. You know, they fall off the wagon. You know, they’re smoking, drinking; perhaps they can’t give these things up. Why do we find this so hard?
Dr. Joe Dispenza: Ah, well I can answer that very simply.
Stuart Cooke: Yeah.
Dr. Joe Dispenza: The hardest part about change, without a doubt, and I talk about this in my last book, “Placebo,” the hardest part about change is not making the same choices you did the day before.
Stuart Cooke: Right.
Dr. Joe Dispenza: The moment you decide to no longer think the same way, make the same choice, behave the same way, have the same experience or live by the same emotion, get ready, because it’s going to feel uncomfortable. It’s going to feel unfamiliar. You are stepping into the river of change and the moment people start noticing that it doesn’t feel good, they won’t want to go back to do the very things that make them feel good again. Which is, they want to return back to their same chemical state.
Going from the old self to the new self, crossing that river of change, is the biological, it is the neurological, it is the chemical, it is the hormonal, it is the genetic death of the old self. And most people, they’ll say, “Yeah, yeah. I want to create a new life.” But they cling to the familiar self and its emotion so much, that the moment they stop feeling the same way as they always do, it starts feeling uncomfortable, the body, which is 95 percent of who we are, as the body is the mind, starts to send signals back to the brain, that says, “Start tomorrow. This doesn’t feel right. You’ll never change. It’s too much like …”
Come on, that’s the body sending signals back to the brain. So, that, then the person listens to that voice, that thought, that sub-vocalization, as if it’s true. And that thought will always lead to the same choice, which will lead to the same behavior, which will create the same experience, and it will produce the same feeling and they will say, “This feels right.” No, no, no. That feels familiar.
Stuart Cooke: Yeah.
Guy Lawrence: Yeah.
Dr. Joe Dispenza: And people don’t believe that they can go from here to here, because when they’re in that unknown, when they’re in that void, they can’t predict their future. So, the moment they can’t predict their future, they go back to what they know.
Stuart Cooke: Of course.
Dr. Joe Dispenza: You know, the best way to predict your future is to create it, right? But not in the known, but in the unknown. So, when you get comfortable in the unknown and you’re willing to keep your vision on the other side, whatever that new self is; whether it looks a certain way, whether it feels a certain way, whether there’s a certain amount of success, whatever that model that your brain can create. If you don’t keep that vision alive, and that vision isn’t real, you are going to always return back to the old self. So, self-sabotage really is returning back to what feels familiar, because at least you can predict that. People would rather hold on to their guilt, because if they didn’t feel guilty, they didn’t know who they would be, you know, and it just kind of …
Stuart Cooke: That’s right.
Guy Lawrence: It’s just crazy. A question that popped in then, is that when you’re creating the vision of your future, like, is there like a muscle that you have to train to keep on track, almost having faith that the outcome going to be there? Because …
Dr. Joe Dispenza: That’s a great question. Number one: my definition of faith is just believing in thought more than anything else. Period.
Guy Lawrence: Yup.
Dr. Joe Dispenza: And so, everybody already knows how to do this. I mean, again, I talked about this in my latest book, “The Placebo.” Because you’re either going to be defined by a vision of the future or you’re going to be defined by the memory of the past in the self. So, the old self is connected to the past and so, everybody already knows how to do this.
Everybody has already done something great in their life. And when they’ve done something great in their life, they sat down and they said, “What do I want? Who do I want to be? How can I get there?” And your brain starts creating pictures and images. That’s called an “intention.”
Once you get clear on that intention and the vision gets more real, you start to feel an emotion. You start getting excited and you start getting enthusiastic. You get inspired. It’s that combination of a clear intention and an elevated emotion that begins to cause the body to live in the future, than live in the past. And we’ll talk about this at the event in Melbourne. We go at great lengths to be able to explain this.
So, then, the moment you are in that new state of being, you start thinking about the choices you’re going to make. The things you’re going to do. The experiences that you want and how those feel. You get clear on that vision. And every day, like a garden, you keep feeding it. You keep giving it water. You keep giving it life.
Then there’s times in our life where we say we’re going to do something and we don’t actually succeed at that. And the reason being is because there’s not enough time. We got busy. We got in an argument with somebody. You don’t feel like it. And whenever you use feelings as a barometer for change, we’ll always talk ourselves out of possibility. Because the moment we don’t feel like doing it, we’re returning back to the old self.
So, the person who arrives at their goal, at their vision, it’s because that vision is their compass. That’s where they’re going. And because they can hold that vision clear in their mind, they’re going to make choices consistent with that vision.
They’re also going to get clear on the choices they’re not going to make. They’re going to review the behaviors they’re not going to demonstrate. They’re going to get very, very clear on the experiences they have to stay away from and the emotions that bring them to a lower denominator.
So, we already know how to do this. It’s just that most people get to distracted by meaningless things and then they say, “Ah, well, I’ve got to deal with this.” And then the moment they get emotional and the moment they’ve got to deal with something that’s less important, the vision disappears. Because the very definition of an emotion is: “something from the past.”
So, the moment they feel emotional or upset, they’re looking at their future through the lens of the past and will never see that future any longer.
Guy Lawrence: There you go. Yeah. Stu?
Stuart Cooke: Yeah. It’s fascinating, fascinating stuff. And you mentioned in your book about the placebo and we had a question about the placebo effect and how powerful this can be, because we interviewed a chap last week and he told us a story about; was it a cancer patient, was that, Guy?
Guy Lawrence: Yeah, you’re referring to Jon Gabriel, right?
Stuart Cooke: Yes. Yes, exactly right. So, can you just outline that again, Guy? Just so …
Guy Lawrence: Yeah. So, basically, Jon Gabriel is a gentleman that lost I think over 200 pounds and he gained a lot of weight and then he finally started visualizing the fat falling off him and he actually got back, and he’s got these before and after photos that nobody actually believes are true. They’re that fantastic.
And he was talking about placebo, because he said there were studies with cancer patients. They split the group in half and they gave chemotherapy to only half the group and then a placebo chemo to the other half. And they said, the placebo, 30 percent of them still lost their hair. So, that was kind of wild …
Stuart Cooke: Yeah. So …
Dr. Joe Dispenza: That’s actually not the placebo, that’s called the “nocebo.”
Guy Lawrence: Right, okay.
Stuart Cooke: Right.
Dr. Joe Dispenza: The nocebo is, instead of getting a positive effect from an inert substance, you’re actually experiencing the side effects because you believe you’re going to get the side effects of something that is a drug, but actually is an inert substance.
Guy Lawrence: Right.
Dr. Joe Dispenza: So, there’s also a study that shows that more than 40 percent of people that are on their way to their first chemotherapy treatment and told that they’re going to get nauseous at their chemotherapy treatment. They get nauseous on the drive over to their chemotherapy.
Guy Lawrence: Wow.
Dr. Joe Dispenza: In anticipation of the effect.
Stuart Cooke: So, with that in mind, can we think ourselves healthy, if the mind is that powerful?
Dr. Joe Dispenza: Okay, I’m going to answer it on two levels, okay?
Stuart Cooke: Okay.
Dr. Joe Dispenza: You tell me how you can give someone a sugar pill, a saline injection or perform some false surgery or procedure and a certain percentage of those people will accept, believe and surrender to the thought that they’re getting the real substance or treatment, without any analysis. And they begin to program their autonomic nervous system to make the exact pharmacy of chemicals of the substance that they think they’re taking.
So, is it the inert substance that’s doing the healing or the body’s innate ability? So, think about this.
Guy Lawrence: Wow.
Dr. Joe Dispenza: Eight-one percent of people who are in a depression study that are given a placebo, 81 percent will get better from the placebo. So, they’re making their own pharmacy of antidepressants. More than 50 percent of the people that are in studies for pain, that are being condition and they’re getting saline injections and not having any pain, they’re making their own morphine by thought alone.
So, then, it’s not the substance, it’s not the inert substance that’s doing the healing, the pill represents the potential in the quantum field called “getting healthy.” The moment that person thinks about that possibility of getting better and they combine it with an emotion of gratitude or joy or hope, the combination of the clear intention and the elevated emotion is the exact combination that causes the person to move from living in their past to living in their future.
So, we have done extensive studies to prove that you can heal by thought alone and that’s what the book is about and we teach people how to do it. Because once you understand how the placebo works and you understand the science behind it, why would you need the pill if you could teach the person do the exact same thing?
But instead of putting their faith in something outside of them, to put it inside of them, select a unknown element in the quantum field, revisit that unknown until they make it known and begin to change their biology by thought alone. And we’ve proven with brain scans and everything else that it’s absolutely possible.
So, that’s point number one.
Point number two; think about this. It’s a scientific fact that the hormones of stress push the genetic buttons that create disease. That’s facts. Seventy percent of the culture lives in stress the majority of their time.
So, now, it’s a fact then that you can begin to think about your problems, you can think about something that happened in your past or you can worry about something in your future and you can turn on the stress response just by thought alone.
Stuart Cooke: Yeah.
Dr. Joe Dispenza: So, if you turn on the stress response just by thought alone and the hormones of stress can make you sick, then your thoughts can make you sick. So, if it’s possible that your thought can make you sick, is it possible that your thoughts can make you well?
Guy Lawrence: Yeah.
Dr. Joe Dispenza: That’s the same exact thing.
Stuart Cooke: Absolutely. And I watched one of your TEDx talks and I think the term was meta-cognition, where you were then thinking about the situation that you were in and how you were responding and that was having a dramatic effect on the way that your body perceived the situation, as well.
Dr. Joe Dispenza: Sure. I mean, think about this. The concept of metacognition means that you can think about what you are thinking about. You can observe how you’re acting. You can pay attention to how you’re feeling. And because of the size of the frontal lobe, 40 percent of our brain, that’s the crowing achievement of the human being. That’s the observer. That’s the creative center.
The fact that you can observe that means that you’re no longer the self. It means your conscience is observing the self. And because that ability allows us to modify who we are, so that we can do a better job the next time. Which means if you’re not modifying your behavior to do a better job the next time, then you’re clearly not evolving and you’re acting more animal and less divine. Yeah?
Guy Lawrence: Yeah. Yeah.
Stuart Cooke: Yeah.
Guy Lawrence: So, how can we; with so many distractions going on in the world, right, you know, everywhere you go you’ve got distractions bombarded at you; so, how can you practice and truly remain present in the moment with so many interruptions happening? You know, I think, like there’s so many people, and I catch myself drifting all the time, half the time I say, “Whoa. Come back. Be present. Be here now.” You know, it’s very difficult.
Dr. Joe Dispenza: So, I’m so glad that you’re coming to the workshop, Guy, because you will not leave that workshop without knowing how to be present. It turns out that paying attention is being present and it’s a skill, just like golf or tennis. The more you practice it, the better you are at it.
Now, your brain’s job is to create coherence between what’s going on in your outer world and what’s going on in your inner world. That’s the brain’s job.
So, you’ve got technology, you’ve got school, you’ve got demands, you’ve got all these things. You’ve got clients. All these things are happening and your brain is trying to create balance between everything that’s going on and control it.
Well, that’s fine if you’re living your life and you’ve got a lot of activities, but if you keep doing that over a period of time, you will shorten your attention span, because that’s what a habit is.
Guy Lawrence: Yeah.
Dr. Joe Dispenza: You keep practicing something over and over again, your attention span will get shorter and shorter, because that’s what you’re doing.
In order for you to truly make an impression in changing your biology by thought alone, the first step is becoming present. And we teach our students, without a doubt, how to find what we call the “sweet spot” of the generous present moment. And if you keep practicing it, sooner or later you will know when you’re there and when you’re not. And if you keep practicing that, it should become a skill just like golf or tennis.
Guy Lawrence: Got it.
Dr. Joe Dispenza: Or it should come as natural as it is to lose your attention span.
Guy Lawrence: Okay.
Stuart Cooke: Are these practices applicable to children, because children now are being born into a world with a billion distractions.
Dr. Joe Dispenza: Yeah. I mean, I just did an interview today talking about children and their brains are so neuroplastic. I have a problem with technology and children, because it turns out that when children play a video game, or they blow up somebody in the video game or they conquer a whole nation or they break through the next level. The moment they do that, their brain releases enormous amounts of dopamine and dopamine is the pleasure chemical.
So, when you release all this dopamine into the brain, the release of that much dopamine begins to desensitize the receptor sites in the brain. Which means, the next time they play they have to play a little longer or play a little harder, because it takes more dopamine the next time you turn on the receptor sites.
So, over time we start recalibrating the pleasure centers to a higher level and in the absence of that stimulation children can’t find pleasure in anything. It’s called anhedonia.
So, you say to the kid, “Hey, why don’t you go take the dog for a walk,” or, “We’re going to see your grandmother.” or “Hey, let’s go watch the sunset.” and they say, “Boring.” You know, because why? Because they had just over-stimulated their brain to such a degree that in the absence of that stimulation they can’t get their brain to turn on.
Now, when you’re talking about learning, now in a school setting, learning should be a reward in and of itself. But if the child’s brain has been over-stimulated, and they can’t get their brain to work when they’re in class, they will act out or get in trouble, because that’s the only way they’ll get their brain to turn on, because the rush of adrenaline begins to wake their brain up.
Well, in the end, if you keep turning on those adrenal mechanisms, the blood flow goes to the hindbrain instead of the forebrain and you wind up with attention problems and learning problems.
And so, I’m not a big fan of technology when it comes to video gaming, because if you look at a kid and you see them video gaming, they’ll have this kind of withdrawn look on their face because their brain is way out of chemical balance.
And so, when we fast-forward 20 years later and the child now has to face some rough emotional conditions in their life and they don’t know how to work with their own emotional state, they’re going to look for something outside of them to change how they feel inside of them. And that’s when addictions start to become trouble.
Guy Lawrence: Yeah. Wow.
Stuart Cooke: That’s fascinating. Wow. Atari have a lot to answer for in my childhood, that’s all I can say.
So, I know we’re pretty tight on time, I just wondered if you could just give us a little insight into your workshops that Guy’s fortunate enough to be attending.
Dr. Joe Dispenza: Sure. I mean, I only go where I’m invited and the reason that I’m doing workshops pretty much right now around the world is because I think it’s a time in history where it’s not enough to know. I think it’s a time in history to know how. And after the movie “What the Bleep” the most common question I was asked over and over again is: “Great information, but how do you do it?”
So, we teach these workshops around the world where people retreat from their lives for a couple of days. They remove the constant stimulation in their external environment that reminds them of who they think they are. They separate themselves from the people they know, the places they know, the things they do at the exact same time, long enough for them to learn vital information about possibility.
So, we combine principles of quantum physics, neuroscience, psychoneuroimmunology, epigenetics, to show people how they can take their power back and begin to produce greater effects in their own lives and their brain and in their life.
So, we teach quite a bit of techniques for them to really begin to make those changes. In the workshop I’m doing in Melbourne in June, those people will learn quite a bit and they’ll have plenty of opportunity to practice all the things that we teach.
Nothing in my workshops are left to conjecture or dogma or superstition. There’s all scientific basis behind it
Stuart Cooke: Right.
Dr. Joe Dispenza: Because once people understand what they’re doing and why they’re doing it, the “how” becomes easier and they can assign more meaning behind it.
After the event in Melbourne, for those people we’re doing an advanced workshop on the …
Guy Lawrence: The Sunshine Soast.
Dr. Joe Dispenza: The Sunshine Coast and I’m bringing my team of scientists. We’re going to measure brain wave function. We’re going measure heart rate variability. We’re going to be measuring the energy of the room and the energy around people’s bodies and we’re going to show how powerful they are, because we want people to see that if you walk in one way, you can walk out another way.
Guy Lawrence: That’s fantastic. I’m so excited. I’m really looking forward to it and I think it’s June the 19th, the one in Melbourne I’m going to. So, if you’re listening to this before, then definitely come and check it out.
Look, a couple of other questions that occurred to me before we wrap it up. One is the discussion with, when it comes to athletes, because we actually deal; our podcasts gets listened by a lot of people that do CrossFit and elite end performance. And there’s always just slight variables that seem to cut between first, second, third, fourth, fifth; like, these guys are so phenomenal.
From your experience and what you know, the power of thought and attention applied there, like how much of that would that play in outcome of the; between winning and coming in second, do you think?
Dr. Joe Dispenza: It has everything to do with the outcome. It does. We can; I’ve worked with so many professional athletes and I can show you that you can take a person who’s never played the piano before and you can teach them one-handed finger exercises, scales and chords. They can practice for two hours a day for five days and at the end of five days you can scan their brain and they’ll have new circuits that grow on their opposite side of the brain.
It makes sense. You learn something new. You make new connections. You get some instruction. You get your body involved. Experience enriches the brain. You pay attention to what you do. You have to pay attention, repeat it. You’re going to grow new circuits on the opposite side of the brain.
Well, you can take another person, have them close their eyes and mentally rehearse playing those scales and chords for two hours a day for five days. At the end of the five days, their brain is going to look like they’ve been playing the piano for five days and they never lifted a finger.
Now, what that means is, their brain is beginning to change and they’re beginning to install the hardware in their brain to look like their experience has already happened. In other words, you’re changing your brain to do the activity better.
You take that person that’s never played the piano, you put them in front of the piano and they can play the piano, because now the hardware program is turning into a software program.
Why is that important for athletes? Because the more circuits you have in place, the more you can get your behaviors to match your intention. Point number one.
Point number two: You can take a group of people and you can have them pull a spring for an hour a day for four weeks. At the end of four weeks, 30 percent increase in muscle strength. You know the physiology behind that?
Guy Lawrence: Yeah.
Dr. Joe Dispenza: Muscles will break down and they grow back bigger. Proteins change.
You can take another group of people and have them close their eyes and mentally rehearse pulling that spring and saying “harder, stronger,” never lifting a finger. At the end of four weeks they have 22 percent increase in muscle strength just by thought alone.
Stuart Cooke: Oh, wow.
Dr. Joe Dispenza: So, the body begins to respond to the mind by mental rehearsal.
So, we work with; I don’t care if they’re Tour de France cyclists or professional golfers, the mental game in rehearsing the activity; rehearsal begins to align the brain and body into the future.
And any great athlete will tell you, when they are getting ready for an activity, they’re reviewing what they’re doing enough times and when they get in there, they’re no longer thinking about what they’re doing, they’re going to let their body take over, because their brain and body have been primed into the activity.
Guy Lawrence: There you go. That’s fantastic. And would you sit there and mediate on that and just visualize it over and over, I’m thinking? Or would that be something you just run over your head as you’re …
Dr. Joe Dispenza: Oh, no, I mean, there’s a CrossFit activity and you’re doing pull ups or you’re doing clings or whatever it is. The more the person can rehearse lifting that weight and begin to feel how much it’s going to weigh and what’s going to happen if their body wobbles and how they have to straighten it out and how they have to set themselves and you can take them through every single step. Pause. Breathe. Hold. Now exert. Come on keep exerting. And you get the person involved in it mentally; they will get their behaviors to match their intentions when they actually do the activity, because they’re loading the brain and body for the event.
Guy Lawrence: Yeah. Fantastic. That’s just fantastic.
And just to wrap it up, we actually ask a question to all our guests that come on every week and the one question is, what’s the best piece of advice you’ve ever been given?
Dr. Joe Dispenza: The best piece of advice?
Guy Lawrence: Yeah.
Dr. Joe Dispenza: Without a doubt, we’re a work in progress; make time for yourself. If you don’t make time for yourself, no one else will.
Guy Lawrence: Yeah.
Dr. Joe Dispenza: XXunintelligibleXX [:34:20.1] with us all.
Stuart Cooke: That makes sense.
Guy Lawrence: Absolutely. And if anyone listening to this that wants to get obviously more of Dr. Joe Dispenza, where would be the best place to send them, Joe?
Dr. Joe Dispenza: Ah, just my website: DrJoeDispenza.com. I mean we have all our events and all the resources and everything we’re doing pretty much around the world.
Guy Lawrence: Fantastic and we’ll put links to all the show once we get this transcribed so people can read it as well and we’ll push this out and hopefully see a few more people come down in Melbourne as well.
Fantastic. Really appreciate your time, Joe. That was awesome.
Dr. Joe Dispenza: Yeah. A pleasure meeting you guys.
Stuart Cooke: Thanks, Joe.
Guy Lawrence: Thank you. Bye, bye.
Dr. Joe Dispenza: All right. Keep up the good work.
Watch the full interview below or listen to the full episode on your iPhone HERE.
It’s all well and good telling yourself and your kids to ditch the sugar, but what about those that are resistant to cut back on the sweet stuff?
Well there are certainly tips and tricks you can apply to helping you and your family reduce the overall sugar intake.
Our fantastic guest today is nutritionist Michele Chevalley Hedge. She is the author of ‘Beating Sugar Addiction for Dummies’ and is a regular contributor to Women’s Fitness, The Sunday Telegraph, Body & Soul and Sunrise Channel 7 Weekend Breakfast show.
I love Michele’s approach to nutrition with busy families, as she has a deep understanding on how to incorporate good food into a fast paced life. Her approach is also practical and realistic with the long term health goal in mind.
The Full Interview with Nutritionist Michele Chevalley Hedge
In this episode we talk about:
Getting to the nitty-gritty effects of sugar consumption
The positive aspects on mental health she’s seen from switching to a whole food diet
The hidden sugars in children’s everyday food
Health and simple approaches to you and your kids lunchbox
How to reduce your family sugar intake without the resistance
How a poor diet could be effecting a child/teen hormones and self-image
Guy Lawrence: Hey, this is Guy Lawrence from 180 Nutrition, and welcome to another episode of the Health Sessions.
Our lovely guest today is Michele Chevalley Hedge. She has an amazing resume. She’s a nutritionist. She’s the author of Beating Sugar Addiction for Dummies. She’s a Jamie Oliver Food Revolution ambassador. And she contributes on a regular basis to Women’s Fitness, The Sunday Telegraph, Body and Soul, and Sunrise Channel 7 Weekend Breakfast Show as well.
I’ve known Michele for a couple of years, and I’ve been itching to get her onto the podcast and share her wealth of experience with us.
I was recently at the THR1VE symposium as well, where I spoke at the same event alongside Michele over that weekend, and I finally got to hear Michele speak for the first time and was absolutely blown away by her enthusiasm and passion for the whole topic, especially when it comes to sugar, families, and children. It was just amazing.
So, yeah, super keen to get her on the podcast today and I have no doubt you’ll get a lot out of this.
As always, you know if you are listening to this through iTunes we’d really appreciate the review. It literally takes two minutes to do, subscribe, five-star. You know, I know I ask in every podcast, but it’s also good to get your feedback as well. Just be honest with us, you know. It’s great to know that these podcasts are getting out there, reaching you guys and you’re enjoying them as well. But it also helps with our rankings and helps us continue to get the word out as we’re pushing as hard as we can and it’s just, yeah, it’s fantastic to be a part of it with everyone else as well.
So, and of course come back to our website: 180nutrition.com.au where we’ve got a whole host of other resources as well, including these podcasts, which are also shot in video.
Anyway, enjoy the show. Let’s go over to Michele.
[Text on Screen]: 180 Nutrition
Guy Lawrence: Want to start?
Stuart Cooke: Yes, please.
Guy Lawrence: That’s very polite of you, Stu. That never happens normally.
Stuart Cooke: I’m British and I learned manners from my parents.
Michele Chevalley Hedge: Chivalry is not dead.
Guy Lawrence: Yeah. Excellent.
Okay. Hi, I’m Guy Lawrence I’m joined with Stuart Cooke, as always. Hey, Stewie.
Stuart Cooke: Hello, mate.
Guy Lawrence: And our lovely guest today is Michele Chevalley Hedge. Michele, welcome to the show. Thank you for coming on.
Michele Chevalley Hedge: Oh, thanks for having me, guys. I’ve been wanting to do this for a while with you two.
Guy Lawrence: Yeah. It’s fantastic. We finally hooked it all up and I’m very keen to get you on the show today, Michele, because after seeing you talk a couple of weeks back at the THR1VE symposium. I was like: We’ve got to get this information into a podcast and literally get every parent in Australia to listen to this.
Stuart Cooke: Yeah.
Guy Lawrence: It’s fantastic. So, it’s going to be an awesome, awesome topic today, Michele and I’m looking forward to it all.
Michele Chevalley Hedge: Yeah. Thank you.
Guy Lawrence: No worries. But before we get into that, what I’d love is if you could just share with the listeners a little bit about yourself, because you’ve got a gorgeous accent. That’s not from Australia.
Michele Chevalley Hedge: Oh, thank you.
Guy Lawrence: And, yeah, a little bit about yourself as well and what you do within the health space.
Michele Chevalley Hedge: Yeah. Okay. So, Michele Chevalley Hedge has got many layers, but the first layer is I’m a mom of three teenagers, three hungry teenagers. I have; I’m just normal like everyone else, you know, I think that’s the interesting thing about me being a nutritionist in my space, I’m just a normal mom. I’ve got a dumb dog. I’ve got a busy husband and I’m really fortunate to be a qualified nutritionist.
I studied; well, I’ve probably been studying nutrition informally since I’m a teenager, but, yeah, I’ve been a qualified nutritionist, with a growing busy practice, for many years.
Guy Lawrence: And how have long you been in Australia now, Michele?
Michele Chevalley Hedge: Oh, I know, can you believe I’ve actually been in Australia for 24 years?
Guy Lawrence: Oh wow!
Michele Chevalley Hedge: I’ve actually just passed the point where I lived now longer than I lived in America.
Guy Lawrence: Okay.
Stuart Cooke: Wow.
Michele Chevalley Hedge: Yeah. I’m a true halfy.
Guy Lawrence: Yeah, you are.
Michele Chevalley Hedge: I’m actually more Australian now than I am American.
Stuart Cooke: Brilliant. Fantastic. I was; as Guy mentioned before, we listened to your talk at the THR1VE Me symposium and thought it was awesome. Really, really good and again, sugar, of course, hot topic right now. There are going to be many people out there that have; are still confused about sugar and should I eat it? Should I drop it? Is it normal? Can I eat fruit? That kind of stuff.
So, I guess, the number one question for me right now is, why do we need to reduce our sugar consumption, if at all?
Michele Chevalley Hedge: Um. Okay. So, there’s many aspects of that.
So, first of all I’ve been talking about sugar and our practice has been talking about the reduction of hidden sugars way before even sugar became sexy, because it’s not just about the effects of sugar on the physical body, but it’s the effects of sugar on mental and emotional body. And because we run a busy clinical practice, as well as speak in schools all the time and corporates, what we see manifest itself when you move somebody to a whole food diet, is all aspects become healthy, mentally, emotionally, physically.
What I think is really cool is that the World Health Organization, you know, not me, little ol’ Michele Chevalley Hedge from Sydney, Australia, our top leading researchers in the world have stepped in; well, it’s been maybe now about 18 months ago and first they put down a proposal and that proposal was going to be maximum of 10 hidden teaspoons in the diet, per day.
So, that went out as a proposal and then more recently the proposal came out with a full documentation that said that the World Health recommendations is actually not 10 teaspoons, but it’s between 6 and 9.
Now, I’ve talked on television about this proposal. I’ve talked about the World Health Organization’s links from; with food and cancer. I just think when the World Health Organization has the leading researchers, the leading scientists, talking about this, we all need to step up and listen.
Guy Lawrence: Yeah.
Stuart Cooke: Yeah.
Guy Lawrence: Do you think the message is finally getting out there? It’s like, we had Damon Gameau on the podcast a few weeks ago and he was talking about That Sugar Film and he actually put his sugar consumption up to, what is it, 40 grams a day for the average Australian. I mean in your eyes, are people still eating that amount or if not more?
Michele Chevalley Hedge: I think Damon’s correct and I’ve been doing a bit of work with That Sugar Film, which I think is so awesome.
Guy Lawrence: Yeah, it’s awesome isn’t it.
Michele Chevalley Hedge: Because it’s a great way to educate the public in a light way. There’s not a lot of dogma. It’s not extreme. That Sugar Film and Damon are very much; we’re very much on the same page in terms of: Don’t take an extreme approach, because families and children will run.
But I think, absolutely, the message is getting out there, for sure. Absolutely and I think that the change is coming. I think that we’re going to see a lot more evidence around links with sugar. Mental health. Emotional health. Physical health; we already see lots of that.
So, I think that the message is getting out there. Sometimes I’ve been asked if we need a sugar tax here in Australia …
Guy Lawrence: Yeah.
Michele Chevalley Hedge: … and my take on that is, I don’t think that we need a sugar tax. I think that we need the ability to educate the public in a really simple, fun, light way without an extreme approach.
Guy Lawrence: Yeah and I think if we can make the health food more accessible to everyone as well so that they have that option. Because I know in certain places, in schools and things like that, the options are not even there yet, which is a bigger topic in itself.
Michele Chevalley Hedge: Yeah, absolutely, and there’s; when I do a talk I always say, “This section of our talk is the good, the bad and the ugly.” And there’s a lot of ugly around the whole sugar consumption and the processed foods and stuff that we’re eating. But the good news is, we are right now at the absolute edge of change.
Guy Lawrence: Yeah. Excellent. Go on Stu. You look like you’re gonna …
Stuart Cooke: Yeah. I’m just interested in the numbers, just so I could just take us back to those numbers that you mentioned. It was the 7 to 10 or was it 8 to 10 of hidden sugars. Now, …
Michele Chevalley Hedge: Yeah.
Stuart Cooke: … do hidden sugars, in your eyes, I mean, would that be a piece of fruit?
Michele Chevalley Hedge: No, absolutely not. I love fruit and I love for my patients to have fruit. Of course, every patient is different. Everybody has a unique genetic makeup and a unique environment, right? So, everybody is very different.
However, if we were to talk about the general average person, I’d say two to three pieces of fruit a day. Now, if somebody was suffering from severe depression, diabetes, insulin resistance, then I might be modifying that. But I don’t think I’ve ever actually taken fruit out of anybody’s diet, because we can get a lot of nutrient denseness in things like berries, right?
Stuart Cooke: Yeah.
Michele Chevalley Hedge: And not a lot of sugar. So, hidden sugars, Stu, are really; they’re talking about the added sugars, they’re not talking about the natural sugars and the World Health Organization makes that very clear in their guidelines.
Guy Lawrence: Yeah.
Stuart Cooke: Got it. Got it. So, it’s the muesli bars, the sweet and flavored drinks that we buy at the shops and the breakfast cereals and things like that, that we have to we wary of.
Michele Chevalley Hedge: Absolutely. It is amazing that when you pick up things that are even marketed “healthy.” “I’m gluten-free. I’m organic. I’m this. I’m full of vitamin C. I’m 99-percent fat free.” And if you’re knowledgeable on how to read a label, you can all of a sudden go, “Wow! I cannot believe how much sugar is in that healthy muesli bar or that flavored milk.” It’s just shocking for our children.
Guy Lawrence: Yeah. I was going to say, when it comes to kids, where do you find most of the hidden sugars are found? With their lunch box and what they consume. I mean, chocolate milk is probably a classic example of that.
Michele Chevalley Hedge: Yeah, but it’s not just the chocolate milk, Guy. I’ve been in schools where the audience will be drinking things in front of me and we’ll do real-time examples with them and we’ll get them to turn around their special, you know, fresh vanilla flavored milk or their honey yogurt and of course, you want to think, “Vanilla. That’s good, right?” You want to think, “Honey. Well that’s good.” And then all of a sudden you real the label and 1: you can’t decipher the ingredients and 2: you just look and you go, “Are you kidding me? Seventeen teaspoons of added sugar?”
Stuart Cooke: Boy!
Michele Chevalley Hedge: And some of these gorgeous kids, who really want to feel good about themselves, don’t even realize, “Wow! Are you kidding me? I drink 2 of these milks a day thinking it’s good for me.”
So, before you know it, one child; you know, this is common, Guy, I see this often, will be eating 2 teaspoons; 2 cartons of milk; sorry about that.
Guy Lawrence: That’s all right.
Michele Chevalley Hedge: Two cartons of milk, thinking that they’re doing the right thing for their athletic body and they’re consuming, what, 34 teaspoons just in milk, 34 teaspoons of sugar just in milk.
Stuart Cooke: Wow!
Guy Lawrence: That’s …
Stuart Cooke: That’s insane.
Guy Lawrence: That’s scary.
Stuart Cooke: That’s insane, isn’t it.
Michele Chevalley Hedge: It is insane.
Stuart Cooke: So, again, the hot topic. Kids; the foods that currently provided to our kids at school, I mean, what do you think about it? What can we do about it?
Michele Chevalley Hedge: Oh, the New Yorker can come out me around these.
Stuart Cooke: Uh-oh.
Michele Chevalley Hedge: You know, I think it’s; it’s really; it has been really shocking, but again I’m really hopeful that we’re in a time of change. I probably speak at a school, at least once a week, and what happens with that is it starts to create a groundswell. It starts to create the parents talking, the kids talking. And I will go to bat with anybody who says to me that kids don’t want to get healthy, because kids want to get healthy.
So, what happens is this groundswell starts after a light-hearted, non-dogmatic talk and all of a sudden you start to see change in the school canteen. And there’s a lot of politics that happens sometimes within school canteens in schools, because it’s often outsourced. However, what I have seen lately is that this groundswell starts to create a change.
We’ve been commissioned and asked to do consultancy for many changes and modifications within the canteen and you know what? Even if you change five things in a canteen, it’s a step in the right direction.
Guy Lawrence: Yeah, that’s the right message. I mean, are most of the schools want the change but are restricted by the way the government laws are or are schools resistant to the message as well? I mean, what’s the general feeling there?
Michele Chevalley Hedge: I think, if you were to ask me that, Guy, three years ago, I would have said yes, there are some schools resistant to change and open to this. However, I don’t believe that that is the case anymore and I think with the movie like That Sugar Film and what Damon’s doing, I think there’s going to be much more embracing of this.
I mean, I’m doing some fabulous work with the Black Dog Institute around mental health, ADHD, anxiety, and I’ve been linking Damon up with some of that research with the Black Dog. And I think as educators; oh, well, this is a great example of how the change is happening.
Next year there is a heads of school conference and I’ve been asked to be the keynote speaker, as well as run a workshop. But at the keynote speaker; what I’ve titled that is, “How Can We Help Create A Better Education and A Better Place For Teachers Within Australia?” And I wrote, “Question mark.” Answer: “Feed our children well.” Simple.
Guy Lawrence: This leads onto our very next question. Basically, how much do you think food is affecting the kids’ performance when they’re at school? Because if you listen to the media it’s almost like there’s no connection.
Michele Chevalley Hedge: Yeah. I do.
Guy Lawrence: You know, you in the trenches, Michele, out there every week, what’s your take on that?
Michele Chevalley Hedge: Oh. It is so significant and I’m pleased to; you know, I’ve never believed in things like testimonials and stuff like that, but I’m so pleased to have so many of my patients really feel that they can wear their heart on their sleeve and say, “Are you kidding me, Michele? I didn’t want to believe that this was going to make me feel like. . . create change in my concentration. I did not believe that it was going to create change in my energy. I didn’t believe it was going to create change in my self-esteem. But it did all of that and more.”
So, I believe, I absolutely believe, our concentration, our energy, our immune system, all of that, is made up of many multi-factorial things and some things we can’t change. But one thing we can change, and we have the ability to change, is how we feed ourselves.
So, I just think, I think it’s so significant. Anybody going off to school and not having fed themselves, they don’t have to have a lot, but fed themselves something nourishing to feed the brain. Put something into their body, feed their muscles. I think it’s deeply important to underpin the body with that.
Stuart Cooke: So, tell us about the ideal school lunch box. If you were going to come in to my house tomorrow morning and prepare my three daughters’ lunchboxes, what would you put in them?
Michele Chevalley Hedge: Yeah, that’s good. That’s great. I can think of so many, but the basis of any lunchbox, and we run a program called “Low Sugar Lifestyle Program.”
Stuart Cooke: Yep.
Michele Chevalley Hedge: And one of the components to that program, Stu, is that every meal, that every recipe that we give out for dinner, had to have part of that recipe turned in for lunch the next day.
Stuart Cooke: Right.
Michele Chevalley Hedge: Right? So, all these whole food and celebrity chefs that I went out to, they submitted all these recipes and I submitted them all back to them and I said, “Now tell me how a family, a busy family, can turn that into lunch for the next day.”
But with that said, I always am thinking about, in a lunchbox. Where’s the fat? Where’s the protein and where’s the little bit of complex carb?
Because we know that within those complex carbs, good ones, there’s a lot of vitamin Bs. There’s a lot of energy source, some glucose for the brain, some glucose for the muscles. Fat; what do we know about that? Well, we know that it’s blood sugar stabilizing. Our brains are made up of 60 to 70 percent fat. We love fat for satiation, so kids aren’t starving all the time. And then I love the protein part of the lunch, right?
So, again, great for blood sugar balancing, great for feeling full. So, you know those kids that are constantly eating all the time and losing concentration, well, they’re just living on probably lots of carbs, lots of fast-burning twigs, right? They’re not really filling themselves up with a bit of protein, a bit of fat and a bit of complex carbohydrates.
But with that said, Stu, in a very simple way, there’s nothing wrong with a really nice bread roll or some good quality bread, with some turkey on it or chicken on it or whatever protein maybe was made from the night before and some rocket, some spinach, some avocado.
You know, people often think that I’m some kind of gourmet cook and I am so far from it. I’m a busy mom like everyone else, so I just do the best that I can with protein, fat and veg and I make sure to use lots of spice.
Stuart Cooke: Got it and I guess if you’re preparing meals like that as well, you are staying away from those hidden sugars that you spoke about earlier on as well, because it’s real food.
Michele Chevalley Hedge: It’s real food and you know what’s funny, if you look at the basis of any of these “good diets” out there, and I don’t believe in the word “diet,” I believe in the word “lifestyle”; but any of them that really work with long-term benefits that are sustainable, are underpinned just with whole food, right? Whole real food, that’s what it comes down to. Because whole real food doesn’t have a lot; it doesn’t have any hidden sugar in it. It may have natural sugars, but it doesn’t have hidden sugars.
Guy Lawrence: I found; a question occurred, springs to my mind, Michele, if a parent been feeding the children a lot of sugar over the years and then they listen to all this information, “Oh my God. Have I been poisoning my kids? What am I going to do?” Panic and all the rest of it. And then they try to change the children’s lunchboxes and of course maybe the children are resistant, because they don’t want to give up the sugar.
Michele Chevalley Hedge: Sure.
Guy Lawrence: Or at least reduce it. Is there any tips or tricks? What would you recommend on that?
Michele Chevalley Hedge: Oh, yeah. Absolutely. Because remember, I used to be one of those mothers, right? So, when my kids were little, they were babies, I just did what my six Italian aunts did, you know. Food is love, you just give food, food, food and it didn’t matter. I mean, at that stage in my life, when I was in my early 30s, I wasn’t thinking about excess sugar and all those kinds of things.
So, number 1, I say to all parents, “Don’t beat yourself up.” Number 2 is: I’m certainly not living in an ivory tower and many nutritionists in this space aren’t either.
So, 1: Don’t beat yourself up. But 2: I think it’s really important to normalize healthy eating. And by that I mean don’t call it healthy eating, right? It’s just dinner or there’s just your lunch.
But I often talk and use the term “crowd in,” right? So, some people I’ve heard use the term “crowd out.” I like to use the word “crowd in” because what I like to think about is for people when they start this journey, right? Not to get crazy, but to fill up their pantry and their fridge with so many good things, so that they can create really nice meals and some healthy snacks and all this kind of stuff.
They don’t have to mention the word “healthy” to their family, but they know that the family’s eating the meal going, “Wow. This taste’s good. I hope there’s enough for leftovers for tomorrow.” “Gee, I like those bliss balls. Oh, I like that, you know, coconut almond biscuit cookie with blueberries in it.” So, what happens is, the family doesn’t even realize the subtle change is happening, right?
If you go to extreme, it’s too extreme, people run. If you make it easy, you make it tasty, then it becomes sustainable and then it keeps going, right?
Guy Lawrence: Yeah. Absolutely agree. Yeah.
Stuart Cooke: Yeah.
Yeah, I’m just thinking it’s, you know, you go to the school playground and you see all these kids and they’re so unaware of all if these things that could ultimately affect their health in such massive ways. How can we educate the parents on the intrinsic value of good nutrition?
Michele Chevalley Hedge: I mean, I think, by doing all the things that you guys are doing. Just educating as best we can. Creating that groundswell as best we can and I think, the media is doing a good job at getting some of the messages out there. I think a movie like Damon’s movie. I think podcasts like this.
What I think it does, is it sets off somebody thinking about it.
Guy Lawrence: Yeah.
Stuart Cooke: Yeah.
Michele Chevalley Hedge: Then the next step is, “Oh! Maybe I’ll try something.” And hopefully what they try isn’t to extreme, because then, if they try it, they go, “Gee! Hey! That wasn’t bad. It was kind of easy. You mean I didn’t have to go shopping at a health food store?” And that’s no disrespect to health food stores, but if somebody feels that they have to go to a health food store or buy only organic, that’s scary for the average Joe Smith who lives in Ermington like my father-in-law. You know, we’ve got to make this stuff mainstream for people and make it easy and accessible and affordable.
Now, there’s many layers of good health, right? Okay. Ideally would we like to all be eating organic and purchasing some really nice things from the health food store? Yeah.
But let’s start at a base level, get people interested and going, “Hmm. Okay. I get this. I feel better about me; my kids feel better about them. I’m going to continue.”
Guy Lawrence: Yeah. Absolutely. Isn’t it? Like, it’s always easy to scare people off and they can run a mile, you know.
Michele Chevalley Hedge: Yeah.
Guy Lawrence: And like you say, if you; because I’ll say, “You can just change your breakfast in the morn. . .” It’s just one thing. If you can just …
Stuart Cooke: Start with one thing. Exactly right.
Guy Lawrence: And it becomes a habit and hopefully that will inspire them to feel a little bit better, then they can look at the next thing, you know. . .
Michele Chevalley Hedge: Yeah.
Guy Lawrence: Otherwise there can be so much information. I remember sort of hearing all this for the first time eight or nine years ago and I’m like, “whaaat?” and then it just becomes overwhelming. But persistence is key as well, you know.
So, then the next question I’ve got for you, Michele, is like obviously some of the; we talked about some of the effects of poor nutrition with the kids and the teens and things like that; is there any other things that can affect them? You know, I was thinking of hormones and self-image. I know you mentioned that in your talk as well. What are your views on them sort of things?
Michele Chevalley Hedge: Oh. You know, you go into my heart core here, because this is a big space for me. So, I was commissioned by Wiley Publishing to write the book Beating Sugar Addiction For Dummies two years ago and when you write for Wiley Publishing, which is a beautiful publisher, you write very proscriptively.
So, I got to the one section where they’d asked me to write about family health and I started to write about teenagers and children and hormones, poor skin and everything that a teenager goes through. And then in particular, a teenager that’s eating poorly, right?
So, we’re talking about not just their sexual hormones, but I’m also talking about their neurotransmitters, their dopamine, their serotonin, all these complexities that a teenager is dealing with.
And I thought, these kids have one self-esteem bomb after the next and there’s many things that they can’t control. However, again I’ll go back to there’s one thing that we can control and it’s how we feed ourselves.
So, it’s interesting that every single talk that I’ve done in a school, the headmaster or the headmistress will say to me, “Michele, it’s unbelievable how you can keep the kids engaged on this topic, when we didn’t even think they would want to talk about nutrition for an hour, but yet there still going at 90 minutes, asking me questions.”
So, I’m a little bit manipulative, because when I’m speaking to them, I’m often speaking to them about vanity things. So, I’m appealing to their hair. I’m appealing to their skin. I’m appealing to their academic scores, their sporting performance, right? But meanwhile, I know what’s going on way beneath the surfaces. Balancing the hormones. Great concentration. Less mood swings, get off the sugar, it’s not a mood swing, it’s been a sugar swing. These are things that I know that’s happening beneath the surface.
So, yes, so many things; so many self-esteem bombs coming at these kids and I think that if there’s one thing that we as parents or educators or they owe to themselves is just to find that path.
And this is another thing that I talk about and this sounds a little bit female-centric, but I have to say, and Stu, this is for your ears particularly with three girls, I always say to young women, “As women we’re very, very good at beating ourselves up around food, right?” You talk to any woman, you two have probably dated millions of women, right?
So, any woman is very good at beating themselves up about how they look, what they’ve eaten, how it affects them and everything. I say to young girls, I always say: talk about nutrition is not about the skinny girl, it’s about the fun girl, the vibrant girl, the cheeky girl, and so, get them talking about all that kind of stuff.
But I say to them: if they can get their nutrition right as a teenager, they will save themselves so much energy of self-nourishing and self-love as they grow up to be successful mothers, successful career women or whatever, because I see so many, so many women spend so much energy on beating themselves up around food.
Guy Lawrence: Yeah.
Stuart Cooke: That’s an excellent point. I wonder if; do you think then, as parents, it’s perhaps almost our duty to try and get the kids in the kitchen at an earlier age, helping with the meals and preparing the meals, so they do truly understand? Because I remember as a teenager, crikey, I had no idea about food and I was the fast food king. You know, that’s what I did and that’s what many of us did, because. . .
Michele Chevalley Hedge: Absolutely.
Stuart Cooke: . . .I didn’t know how to cook for myself.
Michele Chevalley Hedge: Yeah. And that’s the case with many of us, Stu. I mean, many of us and people our age. So, I put myself in your category; I know I’m much older. But I talk about that all the time, I say, “Let’s bring back the love of food. Let’s be around the kitchen counter and chopping and cooking and making a mess together.” And it’s amazing the conversations that can come out around preparing food and even cleaning up food.
And actually, there’s some statistics about healthy relationships and family meals and having some family mealtime. I think that that is imperative to bring back, 1: the love of food and 2: occasionally trying to share a meal with your family.
Do I mean every night? Do I mean every meal? Absolutely not! But when you can I think that there’s so much in the social engagement of all that, that is good for our health mentally and emotionally.
Stuart Cooke: Absolutely. I completely agree and along the way you might find a little bit about food as well that you never knew.
Michele Chevalley Hedge: Yeah.
Stuart Cooke: So you can; now you can prep your veggies and you know what you should be eating.
Michele Chevalley Hedge: Absolutely.
Stuart Cooke: So, it kind of helps both ways. Perfect.
Guy Lawrence: Yeah. But I can; Michele if you, because I know you recently put a sugar program together as well. Would you mind sharing with us a little bit about the program? Because that’s certainly another great resource people can use as well.
Michele Chevalley Hedge: Absolutely, Stu. Yeah. So, I put together a program called Low Sugar Lifestyle. So, I like to think of it or for people to think of it as: I’m a real mom. I’m a qualified nutritionist. I’m been in this space for a long time. I also used to work in a corporate busy world, right? So, I really get the busy parent and I really empathize.
So, it’s not about quitting sugar and it’s not about being paleo perfect. We’re sort of somewhere in the middle. As one of the editors said the other, “Well, Michele, you’re sort of modern-day nutritionist. You like a little bit of wine. You like a little bit of coffee. But you like to create healthy meals.”
So, our program is all about 28 days of really healthy meals. But when we created the meals or celebrity chefs like Pete Evans or Therese Kerr or Lola Berry or any of these gorgeous people who have created many of these recipes for us. They had to be purchased; all the ingredients from Coles or Woolies, so, your local market, so accessible and affordable. They had to be less than 10 ingredients and they had to be made in less than 30 minutes.
So, what we tried to do is give everybody really nice recipes, very tasty recipes. So, dinners, breakfast, lunches. So, it’s a 28-day program, where no one has to go in and log in and put information in, because the reality is, “I’ve tried to do many of those programs and I couldn’t even keep up. What’s the password, what’s this?”
This program comes to you. So, people will get daily information and they’ll get their recipes on a weekly basis and then we’re in a closed community, where we have an exchange of information. It’s a closed Facebook community.
But the one key to this program is, everybody who joins has access to a personal nutritionist. So, we have a team of eight of us, qualified nutritionists and food coaches and we give that ability for someone to contact us to say, “Hey, my son’s having a peanut allergy and I’m looking at a lot of the recipes and I just need some extra substitutions.”
So, I love; someone explained this to me the other day and I wasn’t award of it, and they said, “Michele, your program is what we call ‘digical’. It’s where digital meets physical.” and I really like that, because I like, I still like the personal touch. I still think that’s really important to people when they’re trying to get their families healthy.
So, there’s a couple of videos, there’s great recipes, there’s online support. It allows people to enter this space of low sugar.
The reality is, it could have been called, “Clean Food, Real Food”, right? We just called it “Low Sugar Lifestyle” because I had just finished a book Beating Sugar Addictions for Dummies so I was all about sugar, sugar.
So, it’s just a really nice place for people to start. So, in fact, this month I’ve taken $20 off the program. So, the program is normally $79. I’ve taken 20 dollars off and I said to everybody, “Take the 20 bucks and go see That Sugar Film.”
Guy Lawrence: Perfect.
Michele Chevalley Hedge: Because the two of them tie in really nicely together. You know, as Damon says, his program isn’t about an extreme approach, it’s getting people; it’s getting people aware. And what happens with Damon’s movies is it gets people aware, it gets people excited, and when they get home they go, “Ah! What do I do? How do I integrate that?” Then I go, “Here I am. I’m perfect. Bring me into your home. Let me fill your pantry. Let me help you crowd in. Let me make it easy for you.”
Guy Lawrence: Fantastic.
Michele Chevalley Hedge: So, I’m really, really excited about it. We haven’t done; we haven’t spread our wings that big. This is our first month of really starting to spread our wings and tell our story. So, it’s great.
Guy Lawrence: That’s exciting. Yeah. You touched on another key word there and that’s “community” and I think support is essential when you’re making changes and the people out there are trying to do it currently on their own. No matter which community they join or regardless it’s needs to be there to be successful long term.
Michele Chevalley Hedge: Oh, I think it’s so important. You need a tribe. We all need a tribe.
Guy Lawrence: Yeah.
Michele Chevalley Hedge: Right? And what I find so interesting, is that when I have created a tribe, whether that is in my clinical practice when we do cleanse retreats or cleanse groups, it is far more effective for me to have people on a program together then it is to have them as individuals.
In fact, we encourage everyone with our marketing around Low Sugar, Low Lifestyle, we encourage everybody, we say, “Seek out a friend. Get a family member to do this with you. It’s a bit of fun.” I mean, they’re going to have our tribe of course, but I think it’s important to have community and support and head in that direction. I think that’s true of anything we do in our life.
Guy Lawrence: Yeah. Fantastic.
Stuart Cooke: Fantastic. Brilliant. We’ll put all the information about the program together with the other stuff on the show notes as well. But I had a question regarding your diet, because million dollar question, “what does a nutritionist eat?” and especially a nutritionist that writes books and does programs and all these wonderful things. So, what did you eat yesterday? If you could just run us through very briefly.
Michele Chevalley Hedge: Sure. Yeah, okay. Yesterday seems like such a long time ago. Yesterday I was doing such fun stuff with Jamie Oliver, that was so cool, so I had to really feed myself well before I left, because I was so excited. My adrenals were on fire.
So, yesterday morning I had two poached eggs and then I looked for whatever vegetables are in my fridge. So, I think yesterday I had like a little bit of, maybe English spinach. I always try to get like a half or quarter of an avocado and then I do some weird things, and people go, “Oh, really?” I put like some salsa on the eggs or I put some pesto or if I have a salsa verde, because there’s only a certain number of proteins in our lives, so we’ve got to make them tasty, right?
So, that’s what I had for breakfast. For lunch I had. . . what did I have? I had, I don’t know what I came home to. Oh, no, I was going to say eggs again, but that’s not the case. Oh, I had green chicken curry that we had the night before. And when I have curry a lot, I don’t often have rice unless I feel like I need it, right?
Stuart Cooke: Right.
Guy Lawrence: Yeah.
Michele Chevalley Hedge: Again, I don’t like to discriminate any food groups, unless there’s some reason, right? So, I pretty much stay low wheat, low gluten in my life and definitely low sugar. Natural sugar is fine.
And then for dinner last night, I had a beautiful dinner with my family, my crazy teenagers. So, we had. . . oh we had Moroccan chicken, which is our favorite. So, again, always taking a protein and spicing it up or wrapping it in some kind of flavor, with guacamole, we had that because my son, my 17-year-old’s become a guacamole maker. And it’s great guacamole and just a bit of green beans. We had just plain green beans. So, simple, simple stuff, and they all had brown rice with some herbs in it with dinner and I just didn’t have the rice. But, again, not that I’m against rice, I just, you know if I had been training or exercising I probably would have.
Guy Lawrence: Yeah, like if there’s ever a carb, sometimes I’ll bring in, which because I cycle it depending on my activity level. White rice is great, because it’s gluten-free and it’s quite simple. It doesn’t harm my digestion too much.
Michele Chevalley Hedge: Yes.
Guy Lawrence: But I just find that, yeah. That’s excellent. Yeah.
Michele Chevalley Hedge: Are you guys; are you guys gluten-free or wheat-free?
Guy Lawrence: Yeah, I am. I just can’t; I just can’t cope with gluten at all, at all.
Michele Chevalley Hedge: Yeah.
Stuart Cooke: Yeah. I gravitate towards some; yeah, bread is off for me. It just doesn’t sit well with my gut. I’ll introduce the pseudo grains, like quinoa. I like some brown rice occasionally. I love sweet potatoes and white potatoes.
Michele Chevalley Hedge: Yes.
Stuart Cooke: But I can get away with all these things.
Guy Lawrence: Stu’s metabolism is through the roof. It’s. . .
Michele Chevalley Hedge: I know. He’s one of those; he’s one of those racehorse metabolisms.
Guy Lawrence: He literally eats three times the amount of food I do. That’s no exaggeration and I’m probably 20-odd kilos heavier than Stu.
Michele Chevalley Hedge: Yes. Yes.
Guy Lawrence: It just blows me away.
Michele Chevalley Hedge: And that, you know, oh it’s so; I know. People like me, I look at a biscuit and I would gain weight, but that, you know, that’s a good way to sort of wrap this up, because I think that point, what you just said is so important.
Everybody is so uniquely bio-individual metabolism. So, to say that one person should be doing this certain regime or we all should be doing that or we all should be doing this. I really think that as, you know, with a health hat on, we need to assess a person individually and just look at what their needs are. We can give a foundation, but it’s really nice to also look at someone’s individual needs.
Guy Lawrence: Yeah.
Stuart Cooke: And we call that the “sweet spot” and I think you know when you’re in your sweet spot, because everything feels right. You sleep well. You look well. Your skin’s glowing.
Michele Chevalley Hedge: Yeah.
Stuart Cooke: And it’s just, little dials here and there that you turn, reduce the wheat here and pull in some other foods and you’re there.
Guy Lawrence: Yeah.
Stuart Cooke: You’ve got to find out what works for you at the end.
Guy Lawrence: Just touching on that briefly, like if you were; for everyone listening to this and they go, “All right. I want to make change.” Like, what would be culprit food you’d suggest people to cut back on? You know, obviously sugar consumption is one.
Michele Chevalley Hedge: Yeah. Well, like what we do during our; and I thought about that a lot, Guy, when we were putting together our program, because we don’t say that our program; well, let me go back to your question.
Our program is low-gluten, low-wheat and no hidden sugars, right? And that’s pretty much the philosophy that I would subscribe to most of my patients and my family, right?
So I know that most people work on an optimal mental level and physical level in that space. Is that to say that people shouldn’t have a bread roll every now and again? Some people will do fine with that. Other people just immediately know that it makes them go from flat tummy to 9 months old, looking like they’re having a baby. People know these; you know when they connect the dots around their food.
So, I really try to subscribe to the philosophy of low-gluten, not too much wheat, definitely stay away from the excess sugar, have a little bit of natural sugar every now and again. I don’t take people off of dairy, unless I see that they have a dairy intolerance. I might try to change them to a couple of different alternatives first, because I always say, “I’m never going to be a food discriminator.” I can’t. I’ve got an Italian mother. I can’t discriminate against food.
Guy Lawrence: That’s awesome. That’s fantastic advice, Michele. And look, we’ve got one more question that we do a wrap up question and we ask this to every single guest and we get a very different answer every time.
Michele Chevalley Hedge: Okay. Sort of a surprise question?
Guy Lawrence: What’s the single best piece of advice you’ve ever been given?
Michele Chevalley Hedge: So many. I didn’t see that on my questionnaire, but it’s a good question. I would say, right now in my life, the single most important thing would be to find a tribe that feeds your soul. Find like-minded people. Find people that our feeding your soul on all levels. So, I think, I always love to collect wise people in my life and more than one wise person has told me that, “Michele, find your tribe.” Yeah.
Guy Lawrence: Perfect.
Stuart Cooke: Yeah.
Guy Lawrence: Love it. Absolutely. It’s so true.
Stuart Cooke: Yeah. It makes sense.
Guy Lawrence: Yeah. And does this; you always look like you were going to say something, Stu.
Stuart Cooke: Well, yeah, I’m always going to say something. So, I was just wondering, for our listeners today, how can they get more of you and where would you like them to go?
Michele Chevalley Hedge: Okay, great. Oh, thank you, Stu. I appreciate that. So, our website is called, www.MyFamilyWellness.com.au or you could jump on Facebook and look at “Low Sugar Lifestyle.” And, yeah, for a bigger picture of what a healthy view does in terms of corporate speaking and school speaking, we have A Healthy View. But most of the stuff that we talked about today, you’d find under My Family Wellness and I’m really happy when we come off this conversation to offer your listeners, you know we can do competition and offer some free programs. I’d love to get some of your viewers on my program, as complimentary guests, and give me some feedback.
Guy Lawrence: Well said.
Stuart Cooke: Fantastic. Will do.
Guy Lawrence: We’ll give all the links on the show, Michele, and obviously push out the podcast.
That was fantastic. Really appreciate your time and coming on and sharing your expertise and knowledge with us all today.
Michele Chevalley Hedge: Thank you.
Guy Lawrence: Your welcome.
Michele Chevalley Hedge: Thank you very much.
Guy Lawrence: Fantastic. Thank you, Michele.
Michele Chevalley Hedge: Bye guys. Have a good day.