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6 Reasons Why You Should Have Apple Cider Vinegar Every Day

6 Reason Why You Should Have Apple Cider Vinegar Daily

What is Apple Cider Vinegar?

Apple cider vinegar otherwise known as ACV has been used historically as a health tonic to treat wounds, diabetes, high fever, weight problems and much more. In fact Hippocrates, the “father of medicine” regularly used ACV as a cleansing and healing agent.

Natural Apple Cider Vinegar is made from fresh, crushed, organically grown apples that has been fermented in tanks. When mature, it contains a “web-like” substance called a “mother” which is made from the naturally occurring pectin and apple residue. This “mother” contains many minerals and enzymes that is often not present in processed vinegars.

There are many claims about the miraculous healing properties of ACV but very little science to back it up. The big players in ACV which drive a lot of the impressive actions are its acetic acid and phytochemical (antioxidant) content. While there is not a lot of solid research done on humans I still think it warrants space in your pantry and in your life.

Why ACV demands attention

  1. Type 2 Diabetes: Apple cider vinegar added to meals has the ability to reduce the digestion of complex carbohydrates. Preventing at least some of the starch from being digested and raising your blood sugar levels. It is thought that it’s anti-glycemic and blood sugar favourable properties are due to its acetic acid content. Making ACV fabulous for prevention and treatment of type 2 diabetes. In fact the physiological effects of vinegar are similar to the drug commonly prescribed for treatment of Type 2 Diabetes, Metformin.
  2. Cholesterol lowering effect: ACV improves heart health by lowering total cholesterol, triglycerides and the dangerous form of cholesterol, very low-density lipoproteins (VLDL) which is often linked to risk of heart attack.
  3. Blood pressure: ACV is a valuable companion to those with high blood pressure as regular consumption has been shown to reduce the blood pressure in mice.
  4. Weight loss: Apple cider vinegar has been used in weight loss protocols for many years. Studies have shown that consuming ACV before a meal reduces the need to overeat as it improves satiety, that sense of being full. It is also an amazing digestive aid and let’s not forget point 1 and it’s ability to support a healthy blood sugar balance.
  5. Reflux, Heartburn and Digestion: Contrary to popular belief, acid reflux typically occurs from having too little stomach acid. ACV is a simple and effective way to improve the acid content of your stomach, reduce reflux symptoms and help you break down food better. It is also thought that drinking ACV before meals can improve your ability to absorb important minerals from the foods you eat.
  6. Cancer: Impaired digestion and bacterial and parasitic infections are common in cancer. It is therefore important to cleanse the digestive and excretory systems. While there is little research on the use of ACV in cancer, ACV is a valuable food to include because of it’s “sanitising” effect on the gut and it’s overall effect on all body systems.

How you can get your ACV fix daily

  1. As a digestive health drink; especially if constipated or have reflux. Dilute 1 tbsp in 200ml of warm or room temperature water and have daily or take 1 tbsp 10-20 minutes before meals.
  2. In salad dressings with healthy oils, herbs, spices, pepper and pink Himalayan rock salt.
  3. In sauces, mustards and dips. Homemade Dijon mustard and Coriander sauce.
  4. To help ferment gut loving vegetables such as sauerkraut.
  5. To tenderise beef, lamb, chicken and other meat in slow cooking.
  6. In bone broths to leech all of the amazing, gut loving minerals out of the bones.

Word of warning

Always dilute ACV in water or fresh juice before consuming. ACV is highly acidic so having it pure and undiluted can damage the enamel of your teeth, throat and tissues in your mouth.

One isolated study has shown that long-term excessive use could lower potassium levels and bone density.

Not all ACV’S are the same

Look for raw, organic, unfiltered, unpasteurised ACV which contains the “mother”. This ensures that it still has the beneficial probiotics, minerals and enzymes. Ideally the ACV should look cloudy. My favourite brands are Braggs and Honest to Goodness. By now you would have established that I am a HUGE fan of the humble ACV. It will continue to have a place on my shelf, an entire 5 litre shrine in fact. I recommend ACV to patients and use ACV daily, wherever I would normal vinegar and as a digestive aid to cut through sluggish bowel movements. I am more than happy to continue the legacy of Hippocrates and use this exceptional liquid medicinally. I just hope that more studies are carried out on ACV to give it the credit it so rightfully deserves.

Try This Daily Gut Nourishing Maintenace
 

 
It’s as easy as this:

- 1/2 a lemon
- 1/2 a tea spoon of 180nutrition Pure L-Glutamine
- 1 table spoon of apple cider vinegar (we like Bragg Apple Cider Vinegar)
- Glass of water

Simply mix it all together and drink once a day on an empty stomach first thing in the morning, or 1/2 hour before meals.

Learn more about the amazing properties of our L-Glutamine HERE .

lynda griparic naturopathThis article is brought to you by Lynda Griparic. She is a qualified Naturopath, Nutritionist, Writer and Speaker with over 14 years of experience in the health industry. Lynda specialises in gut health and weight loss. She has extensive experience in running healthy, effective and sustainable weight loss programs and has expertise in investigating and treating the underlying causes of weight gain, metabolic problems and gut disturbance. You can connect with Lynda here.

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References

  1. http://bit.ly/1ltAVNt
  2. http://bit.ly/1YXVDTw
  3. http://www.ncbi.nlm.nih.gov/pubmed/20068289
  4. http://care.diabetesjournals.org/content/27/1/281.full
  5. http://bragg.com/products/images/CholesterolAges.pdf
  6. http://onlinelibrary.wiley.com/doi/10.1111/1750-3841.12434/full
  7. http://www.ncbi.nlm.nih.gov/pubmed/21561165
  8. http://1.usa.gov/1OjpWwo
  9. http://onlinelibrary.wiley.com/doi/10.1111/1750-3841.12434/full
  10. http://1.usa.gov/1HXGEVC
  11. http://www.ncbi.nlm.nih.gov/pubmed/17216979
  12. http://bit.ly/1SRiWLj
  13. http://www.ncbi.nlm.nih.gov/pmc/articles/PMC305362/
  14. http://www.ncbi.nlm.nih.gov/pubmed/23373303
  15. http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1785201/#R66

 

Ruth Horrell: Food Diaries & Philosophies of an Elite CrossFit Athlete


The above video is 3:15 minutes long.

WATCH the full interview below or LISTEN to the full episode on your iPhone HERE.

Guy: Whether you are an elite athlete, weekend warrior or even a coach potato, there’s much wisdom to be had here when it comes to fuelling your body daily for optimum performance. With so much conflicting advice out there when it comes to nutrition, who better person to ask than someone who walks their talk. Elite CrossFit athlete, Ruth Anderson Horrell shares her insights around nutrition daily and also during competition time. No matter what your goals are, it’s certainly worth a few minutes of your time… Enjoy.

Ruth Anderson Horrell
 

“Never say, ‘can’t’… The word just makes me cringe and it is such a negative thought to ever think that you can’t do something. You may not be able to yet, or whatever it is, but if you decide you can’t, it’s like you’re already there.”― Ruth Anderson Horrell, Elite Crossfit Athlete

 
Ruth Anderson Horrell is a New Zealand representative CrossFit Athlete. She has represented the Australasia region at the World Reebok CrossFit Games in 2011, 2012 and 2013! Ruth competes for NZ as an Olympic Weightlifter. In 2012 she competed at the Oceania and Trans Tasman Champs. Ruth is a successful co-owner and coach at CrossFit Wild South and works as a Locum small animal veterinarian when she has time :)Currently she is training towards being Australia’s best female CrossFit athlete. She trains in Los Angeles under the instruction of Dusty Hyland for parts of the year.

Ruth Anderson Horrell Full Interview:

In This Episode:

Listen to Stitcher

  • Itunes logoHow she walks the fine-line between optimum training and overtraining
  • Her recovery strategies
  • Her own exercise routines
  • What CrossFit Regional Games looked like 8 years ago!
  • The advice she would give her 20 year old self when starting CrossFit
  • Her supplement regime
  • The changes she’s made to become a better athlete
  • And much much more…

Get More Of Ruth Anderson Horrell:

ruthless.co.nz Facebook Instagram

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Full Transcript

Guy:Hey this Guy Lawrence from 180 Nutrition, and welcome to today’s health session. You’ll have to forgive me, it’s nearly 40 degrees Celsius in this room; it is hot. That’s okay, lets push on with the intro. Today’s guest is Ruth Anderson Horrel. She is an incredible athlete, as far as I’m concerned. She’s a Crossfit athlete, if you’re not familiar with her, and she’s been to the Crossfit world games three times. I can assure you now, that is a hell of an achievement. She has a wealth of experience when it comes to exercise, nutrition, and recovery, and I think the one intention was today, whether you’re into Crossfit or not, we really wanted to tap into Ruth’s experience, and wisdom, and hopefully get a few gems across to pick up for everyone, ’cause I think there’s certainly a theme that’s coming across in the podcast, and the way people approach their diet, whether they’re at the elite end of athleticism, or not. 

Whether you just move daily and just trying to drop a bit of weight, there’s always some fantastic lessons to be learned from some of the best people that we can get hold of, that’s for sure. The other thing I’d encourage to do as well, is actually follow Ruth on Instagram, and then you’ll start to see what I mean by what her athletic abilities are, and what she is capable of.

Now, I haven’t asked for a review for a while, but I will. We had a fantastic review on iTunes come in the other day. I always ask for them because they obviously help with the rankings, but other people read them as well, and it’ll encourage them to listen to the podcast, so if you’re getting great befits from listening to my podcast every week when we push them out, then it takes two minutes if you could leave a review. The one we had just the other day says, “my favorite podcast by far,” with 5 stars, that was very generous, by [chinlo 00:01:47]. “Thank you, Guy and Stu for hours of learning. My favorite thing to do is listen to your podcast while going for a nice, long walk. I’ve listened to most of them twice or more. I never tire of your fantastic hosting, A-grade guests, [00:02:00] and the wonderful insights your podcasts bring.” I thought that was absolutely wonderful, so thank you for that, and hence why I gave you a shout out.

We read them all. Tell us how you listen to our podcast. I’d be fascinated to hear because we’re in, I think over 50 countries now, getting downloaded anyway, which is really cool. All right. I’m going to stop blabbering. Let’s go over to Ruth Anderson Horrel. Enjoy.

Hi, this is Guy Lawrence. I’m joined with Stuart [Cooke 00:02:27]. Hi, Stu.

Stu:Hello, mate.

Guy:Good to see you. You’re looking well, mate.

Stu:As always.

Guy:Our lovely guest today is Ruth Anderson Horrel. Welcome, Ruth. 

Ruth:Hi, Guy.

Guy:I just realized, did I pronounce your last name correct?

Ruth:Yeah, that’s good. Yeah.

Guy:Okay. I always get confused slightly on that. You’re not the first guest, either. I have no doubt they’ll be two parties listening in on this podcast today. That’s going to be one that’s going to know [inaudible 00:02:55] is, and who you are and Crossfit fanatics, and then I think a big portion of our listeners, as well. They will have heard of Crossfit, but are not going to have any idea. I think hopefully we can, between us all, please both parties today. That’s our intention, anyway, and tap into some of your experience over the years, which we’re excited about.

Just to start and get the ball rolling, as always on our podcasts, can you just mind sharing a little bit about what you do, including Crossfit and outside of Crossfit as well? I know there’s a lot more to you than just going to Crossfit every day and training your heart out, really, isn’t it?

Ruth:Yeah, yeah. Well, that’s a big part of it. It’s a pretty big goal for the last few years has been competing at the Crossfit games and doing well there. In the meantime, on the Crossfit journey, I ended up opening a Crossfit gym about 5 years ago also. That’s been steadily growing and keeping us busy. That’s been a whole new experience for me, just learning how to run [00:04:00] that business. I also run a website, ruthless.co.nz, where we sell Crossfit equipment and accessories and things. That’s normally a few hours of my day, as well. Then I’m a small animal veterinarian and I’ve been doing that for 2 days a week for the last … I’ve been fairly part time, actually with it, probably for the last 3-4 years, so that I can focus on my training. Yeah.

Guy:Many balls in the air.

Stu:Busy. Crikey.

Guy:Can you share with the listeners where you are, as well? It’s a part of the world that I really want to go to.

Ruth:Yeah, yeah. It would be a bit of a temperature drop for you guys. I’m in Invercargill, which is right on the south coast of the South Island in New Zealand. We were the southern-most affiliate. I haven’t actually done a check lately, but we’re pretty south as far as Crossfit gyms and population, generally, I guess.

Guy:Yeah, yeah, yeah. What’s the weather like there now. Is it all right? Not too cold?

Ruth:Well yeah, it’s our summer, but we’re sitting early 20s today. At most over the summer, we’ll hit 30 degrees probably only a few times. It’s not a huge variation. 

Stu:Comfortable. That’s what I like, cool and comfortable, doesn’t keep you awake at nights like last night.

Ruth:No, definitely not. No, no. No trouble sleeping. The room’s always fairly cool.

Stu:Good. Good on you. For our audience that are not Crossfit savvy, and for anybody else who really doesn’t entirely understand what Crossfit is, I wondered if you could just explain? Give us your elevator pitch. What is Crossfit?

Ruth:As Greg Glassman always says, [00:06:00] “I’ll show you. Come and have a go.”

Stu:Yes.

Guy:I’ve never been there, but you’ve explained it.

Ruth:It is a really tough question. It’s actually funny. We were sitting around at the Queenstown Crossfit Tour and there was a bunch of all these elite athletes at a table. The waiter came around and said, “So what is Crossfit?” Everyone looked at each other. It was like, “Who’s going to answer it?” You’ve got people that have literally based their life around it and still have trouble explaining well how it works.

It’s a strengthening conditioning program. It’s constantly varied, so people that train Crossfit style, every day they go into the gym, they’ll be able to try new things that there will be either a variation of movement, variation of weights, variation of complexity, and a variation of time that they’re going to work out. A huge range of energy systems get used because it scopes literally from workouts that can take seconds to workouts that can take probably around an hour or so. There’s a few that go a bit longer. 

For me, it’s a sport. For most people, it’s a way of just maintaining health and fitness. For me, it’s become a sport and it creates a slightly different level, I guess, a different level of complexity in terms of movements and weights and everything else.

Stu:Great.

Guy:Good answer. That’s good, yeah. It’s constantly varied.

Ruth:It’s different. The movements are very much preparing people for everyday life. That’s probably the thing I love most about it. I’m training an older lady at the moment who’s preparing to walk one of the big, there’s [00:08:00] lots of beautiful walks in New Zealand, and she’s 65 and she’s preparing to walk a trek that’s about 60 kilometers with a pick. We know that we can get her ready for that.

Stu:Fantastic.

Guy:What is the diversity of people that you train, then? I think with Crossfit, if you’re on the outside looking in, it’s very easy to say, “Oh, that’s an elitist thing,” because the guys are generally pro videos, the guys that are really good at it. You don’t see the other side of it.

Ruth:Yeah, for sure. In our gym, the oldest person is actually my dad and he’s about to turn 70, but there would be no reason we couldn’t have older people. That’s just as old as we currently go. In terms of the youngest, well, we’ve got Crossfit kids and teens at our gym, so those kids are learning body weight movements and things from age 6. There’s a pretty huge range there, and then of course you get that huge range in how much sport people have previously done and also just what they do in their everyday life. We have people that have relatively sedentary jobs and in our box we also have a lot of people that are laborers or mechanics, builders, gardeners, that do a lot of physical work. It’s important for them to either reverse some of those effects of some of the quite repetitive movements that they’re doing and address some of the mobility problems and things that may come from that, and also just so they can be stronger and reduce the chance of getting injured while they’re lifting heavy objects and things they do at work.

Guy:Yeah. I’d imagine you’ve seen quite a few transformations all the time, as well, with people coming in [00:10:00] and following the protocol all the way through and seeing how that impacts their lives.

Ruth:Yeah. It’s really cool when people that they haven’t done a lot of exercise before, they’re the most scared. They’re the most apprehensive at walking in the door, but in many ways, they’re the most exciting people to train because you’ve got a little bit of a blank canvas and you know you can really make a difference by coaching these people in movement and having a better way of life.

Guy:I’d just say anyone listening to this who hasn’t tried Crossfit, they should put it on their bucket list and at least walk into a box and try it once and see what all the fuss is about. I recommend you.

Ruth:Yeah, absolutely. I think …

Stu:I’m thinking about just common issues, Ruth, as well. If I’m new to Crossfit, I’m going in, what do you typically see from people that walk into your box, because we’ve experienced it ourselves, Guy and myself, and we were voracious when we started. We probably hit it a little bit too hard, personally. What are commonalities that you see with the newbies?

Ruth:Yeah, I guess that wanting to have the more advanced movements before having the basic elements.

Stu:Yeah.

Ruth:That’s cool. You’ve got to have a goal and a dream. I know when I first discovered Crossfit, there was much less on the internet about it than there is now, but I remember seeing videos of people doing … Girls were the biggest thing, not guys, of seeing women do things like muscle ups and lift weights over their heads and things like that. That was what inspired me to get started with it. I didn’t have a box to walk in the door of, but [00:12:00] that’s what inspired me to get started. You know that people need to have those dreams, but just not paying attention to the basic movements first before, “But can I get up and just hit it a go? I just want to jump in those rings and I just want to do this and that and swing around.” They’re just not quite grasping some of the complexity and the amount of elements that needs to be tied in. 

That’s just the learning process. A lot of that is our job as coaches, to help people see, “Well, okay. Well, there’s some deficiencies here and here, and if we work on those parts, then we’re going to get this mastered.” Then I guess just not paying any attention to their own recovery or mobility. I’d probably put those 2 together. Just trying to get in the gym right when class starts and get straight into the workout and just not paying any attention to some of the things that they need to do to get their body well-prepped. We coach people into generally trying to come 15-20 minutes before class. We still run a warm-up, but we want people to work on their own specific things that they need to address. 

I know for myself, I took way too long to start addressing my problems with my thoracic mobility, and basically because I just didn’t know any better and I didn’t have anyone to tell me any more than that. It ended up that I ended up having an injury when I was competing. I had slipped a disc at T-5, which is quite an unusual injury. That forced me to address it, but that’s neither something that you would want to happen to an athlete that’s coming into, for a strengthening conditioning program. They need to be aware of where those deficiencies are [00:14:00] and what they need to do to resolve them.

Guy:Yeah.

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Stu:Great. One of the take homes for me, from being a Crossfitter for a couple of years, was just the importance of my mobility and flexibility. That’s something that I do every day as well now. Just the realization that we really do need to get moving and stretch these muscles and open up the joints … Every day from sitting at a desk, I go over and I’ll go into a squat and just sit there for 5 minutes, roll my shoulders and just get, open myself up and just try and get in a few positions that ordinarily, most people would just never even conceive of wanting to try. It makes me feel so much more alive and open. Great lessons in there.

Ruth:I think range of motion has a huge impact just on our quality of life and when you see older people that just haven’t been able to maintain activity, just how quickly range of motion gets lost, and then strength goes with it. Yeah, that’s definitely … I’m still learning about range of motion and how things can be improved, really.

Guy:How long have you been involved in Crossfit, just out of curiosity, Ruth?

Ruth:I think about 8-1/2 years.

Guy:Right, and you’ve been in Invercargill that whole time? What made me think, is because you opened a box there 5 years ago. What were you doing before the box came?

Ruth:Yeah, we just started out. My brother-in-law was living down here at the time and he had been living in Melbourne. Someone had just showed it to him. I’m not even sure if he’d done a workout with these people. Some people just showed him the Crossfit.com website and he came back. He was taking me through some personal training. We were just doing some strengthening so I could [00:16:00] compete at a triathlon that I wanted to do. Yeah, we just decided to start following some workouts on Crossfit.com and things got wild pretty quickly. Within 4 months, I went out to the first-ever regionals, which was in … 

Guy:Cronulla?

Ruth:Yeah. Yeah. Is that eight years?

Guy:It’d be a while back, because I had a friend that competed in it. 

Ruth:Yeah.

Guy:Long time ago.

Ruth:Yeah, I went out to CFX there and that was just when you could roll up to regionals.

Stu:Wow.

Ruth:[crosstalk 00:16:57] since you had no idea what. We didn’t even really know what all the movements of Crossfit were at that stage. I was like, “Oh, okay. Clean and jerk. All right.” The judge is out back with each person, showing them all the movements that they’re going to need to do, a bit like a level 1.

Guy:That’s amazing.

Stu:That’s a radical change from any training that you would have been doing at the time, as a triathlete, as well, to then suddenly go into these wild and wacky Olympic lifts and technical movements. Wow. How did that work out?

Ruth:I did miss one of the workouts at the competition because I couldn’t do a ring dip, but I think I had captain pull ups by then, had no idea what a butterfly pull up was at that stage. We actually had a sand dune run, so I did really well on that and I think there was another workout I did quite well in. It was okay, but I know I did miss on 1 of the workouts, not being able to do a ring dip. I just couldn’t believe that there were girls there that could do ring dips. I was like, “Oh, my goodness.” The rings was totally, was not even something that I had, wasn’t a piece of equipment that we even had. We were playing. We didn’t even have a kettlebell, actually. We were swinging a dumbbell.

Guy:[00:18:00] Right.

Ruth:We did okay, probably as you would expect, but it really was an inspiring moment for me to realize the level that some of the athletes were at and that in some ways, I could see that I could be there.

Guy:That’s amazing, because Crossfit’s come such a long way. Like, when you look at the caliber of athlete today that you compete against, if anyone seemed again to walk into a regional games, it’s well and gone in Australia. Go and check it out for an hour. It’s phenomenal, the standard of athlete today. How many were competing at the time back then? Was it … 

Ruth:I’m going to say there might have been about 30-40 women, and probably the same for the men.

Guy:Okay.

Ruth:Yeah, so I imagine it was just advertised on the Crossfit.com website. Just clicked the link and registered, and all the sudden, I flew to Sydney and had a go.

Stu:Wow.

Guy:That’s awesome.

Ruth:I’ve been really fortunate, to be able to grow with the sport, I guess.

Guy:You have, yeah, fully. Absolutely. Move on to the next question, when you’ve talked, because we’re still on the topic of training, how do you, I’m always curious to ask athletes this, walk the fine line between optimum training and over-training?

Ruth:Yeah. I’ve definitely crossed the line before, so I know what that feels like. I’ve had to be aware of how to modify. I had quite a big hand surgery this time last year and I have had a few injuries along the way, so I’ve had to be aware of how to be patient with those and modify things as needed. I know my body. Generally, if I’m over-doing [00:20:00] it, I generally wake up very early in the morning. I never have too much trouble getting to sleep, but I have a little bit of trouble staying asleep. That’s normally the warning sign for me, if I’m not able to maintain my regular sleep pattern. There’s normally something amiss, because generally that won’t happen. As soon as something like that, if I become aware of that, then I’ll normally start throwing in some more rest days, beyond what my regular rest days are.

Guy:Right, yeah.

Ruth:I guess it’s a difficult thing. I feel like you probably need to cross the line to know exactly where it is, in some ways. You probably need to make a couple of errors to work it out.

Guy:Along the way, you learn from it. Yeah. You intuitively get in-tuned in. Maybe you should explain to everyone listening to this, as well, what a typical day of training might look like for you. We know coming into the season of Crossfit … You’ll be competing for the regionals, Auckland regionals this year, Ruth?

Ruth:Yeah.

Guy:Yeah. Some of the listeners might not know, you picked up an injury last year leading into the, was it the open or the regionals itself?

Ruth:Yeah, yeah, we were about 3 weeks out from the start of the open and my tendon on my thumb snapped. It was a little bit of, “Maybe I just don’t have the surgery and have a floppy thumb,” and then I decided I needed to get it done. That was a tricky decision because I’d obviously worked my butt off to come back and give it to Carson and go back to the Crossfit games and have a good shot. I felt like everything was falling well into place, so it was one of those stumbling blocks.

Guy:[00:22:00] Yeah, but a year comes around quickly. Here it is again, right?

Ruth:Yeah, yeah. Sorry, what was your question again?

Guy:We were talking about the fine line of over-training and recovery.

Ruth:Yeah.

Guy:Now we get into the season, just to give listeners an idea, what would your typical training day or week look like?

Ruth:At the moment, I’m generally doing 3 days on, 1 off. That varies a little bit throughout the year, but that’s currently what I’m sticking with. Today, for example, I’ve been in the gym and I’ve done a couple of hours of gymnastics training, working position, a very small amount of what I would consider conditioning, but for the most part, just working position and some of the movements that I find more challenging. I quite like to start my day with more technical elements like that, but I have a little bit of variation. Sometimes I will lift in the morning. Generally, I’ll try and get in at least an hour. It will depend on my coaching schedule, but at least an hour, possibly 2 before lunch and then in the afternoon, I will generally start an afternoon session with a good 90 minutes or so of lifting and then I’ll have a little break and then I’ll start having my conditioning.

[inaudible 00:23:25], so what people would commonly get if they go in for a class, and then I often end a session with some interval-style training. Yeah, that’s about it. It’s a bit broken up into little blocks, 60-90 minutes at a time, and give myself a bit of a break. The break might include getting in a personal training session with someone or getting some of my other business work done and then coming back to [00:24:00] training. I find it pretty hard to just hit a 3-hour block or something, of training. There has been times I’ve had to do it because of my schedule.

Guy:It’s a huge commitment, isn’t it?

Ruth:Yeah, yeah.

Stu:3 days on, 1 day off, so that 1 day that is going to be really, really important for you to rest and recover. I’m interested in the strategies. Are there any? What does a Crossfit champ do on the recovery day to absolutely maximize that day for everything?

Ruth:I need to do a lot of mobility work, so I try and get in, it will be an hour, and I try and do more if I can. Some of that, for me, it needs to include a bit of activation-type work as well, just to get my shoulders moving as best as they can and glute activation and making sure my hips are as mobile as possible. For me, that’s been important. Number 1, I’ll be 32 this year. I guess in the life of Crossfit athletes, it’s creeping up there at the end of staying at world-level competition. It’s just something I just have to make sure I’m really on top of the mobility side.

I used to do a bit more of things like having a jog, like doing a long run in the bush and things like that. I don’t do that every … I consider that more of a workout now. I try and have my rest days as being a bit more rest days. It will depend on my state of mind, I guess, as to whether I want to throw in some skill work at the same time, as well. If there’s something that is just technically challenging and not going to be over-fatiguing, [00:26:00] I might do that, as well. If I just feel like I’ve been at the gym so much over those last few days and would prefer to have a break, then I won’t.

Guy:How many hours sleep do you get a night, Ruth, normally?

Ruth:My target’s 9. 

Guy:There you are. Okay. Yeah. A good night’s sleep, right? I like it.

Ruth:Yeah, yeah. I probably hit 8 most of the time and try to get another 30 minutes in the afternoon. I love getting an afternoon nap. It just makes training in the afternoon go better and just feel so good. That’s my favorite thing, but just, life doesn’t always allow it.

Guy:Yeah.

Stu:That recovery day is wildly different to anything that I thought you were going to say. I imagined that you were going to say, “I’m going to sleep in, have a coffee, go down to the local video store, get my favorite movie, sit back on the lounge with my dog, and just veg out.” I didn’t expect to hear that …

Ruth:I wish. I wish, but no, I’ve got to run the businesses and do all those other things, so I probably have a bit more catch-up and try to get on top of the world as much as I can, emails and all that kind of stuff, have a real tidy-up so that it allows me more time on the training days.

Stu:Okay, okay.

Ruth:Yeah, yeah. I don’t … I’m not big on lying around too much. I like to get out of the house, mow my lawns, and I like to keep moving. Yeah. As you see, get in squat position and stuff while I’m weeding my garden.

Stu:I’ll write you a recovery program, Ruth, and see how that goes down for you: lots of movies and stuff like that. Guy touched on sleep there, as well, which obviously is critical for everybody, even more critical when you’re an elite athlete. Have you got any tips or tricks that have worked for you? Do you do anything in particular to get that solid sleep working for you?

Ruth:[00:28:00] Yeah. I don’t like bright light. I know I’ve stayed at some other people’s homes and I’ve found if their living rooms and things are really lit up, I find that quite buzzy. I just think they interfere.

Stu:Yeah.

Ruth:I try not to spend too much time watching TV or anything late at night. My room is really dark. I live right at the end of the street and there’s no street lights that affect my room. I’ve got proper blackout curtains and things. I typically don’t have any trouble. It’s cool, I should mention, but that’s just, that’s without air conditioning. It’s just the temperature is cool.

Stu:I could have done with that last night.

Ruth:It’s pretty good. I always take magnesium in the night time, and the amount will depend on if I’ve had a massive training day or have some with my dinner and some again just before I go to bed.

Stu:Any particular type of magnesium that works for you?

Ruth:I think it’s called diglycinate?

Stu:Yeah.

Ruth:Yeah. Is that right? It’s a powder drink that I make up. I find that fantastic.

Stu:Right. Got it.

Ruth:I just notice it, if I’ve missed it for a few days. I just feel like I’m missing it. It’s been a supplement I’ve taken for a long time.

Stu:Okay.

Guy:I’m interested, as well. You’re going to be pretty switched on with the nutrition. I know we’re going to get into that topic a bit later, but in terms of recovery, have you ever deviated from the way you eat, and how did that go on and affected your recovery? Have there been any kind of correlations that you’ve seen at that end?

Ruth:Yeah. I’ve had things like I’ve trained, a workout’s taken way longer than I expected. [00:30:00] I’ve literally got 10 minutes and I need to run a class, so I’m having a shower and then starting class. I totally skip having any post-workout nutrition. I’ve generally been more sore for that the next day. 

Guy:Right.

Stu:Right.

Ruth:I know that I need to get some carbohydrate and protein in after I train, and it does seem to be quite a difference if I haven’t got it in within 30 minutes of training. The next day’s always going to be tougher. Definitely just, life’s got in the way and I haven’t done things as I would have liked. I’ve known the difference for that.

Guy:Yeah, yeah, yeah. No, fantastic. Excellent. Now, do you have … I’m assuming you have coaches, as well, guiding you to the games. I’ve also noticed that you’ve gone to America for the last few times that you’ve competed prior to the games, as well. 

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Ruth:Yeah.

Guy:Why do you go to America, first of all? Yeah, beforehand.

Ruth:In our town, there wasn’t Crossfit. My first introduction to some high-class, quality coaches was when I met Dusty Holland at the gymnastics [cert 00:31:19] at the [Schwartz 00:31:23] Gym in Melbourne, about 4 years ago, I think. Met him and we became really good friends and I traveled out to him. I think I’ve had 6 trips out now to the states to spend good blocks of time with him. They also gave me an opportunity to train with some amazing athletes like [Sam Bricks 00:31:48] and Lindsay [Vellanzuella 00:31:51], [Tina Lee Brixton 00:31:52], some really, really amazing athletes out there. Initially, my gymnastics was my largest weakness [00:32:00] in my range of movements, so it seems like the perfect match. Dusty’s continued to program for me for a number of years now. We don’t chat as much as we would like to at the moment because we’re both really busy people, but he definitely helps guide me to making sure I’m working on some of the new movements that are coming into the sport and just continuing to develop my virtuosity in the more basic elements, as well.

I’ve also had a weightlifting coach here in Invercargill for a number of years, which has been fantastic, Joe [Stinsy 00:32:43]. He’s actually one of the New Zealand coaches now, as well. We traveled to Papua New Guinea and competed at the Oceaneas last year, did there as well.

Guy:Yeah, because I was going to ask, it requires so much discipline, what you’re doing leading up into the open and competing, so do you have a coach at every training session with you, or is a lot of it self disciplined, that you’re just literally just turning up and training, because it’s hard to ask. Some people, it’s hard to do a bit of exercising in a day, just to motivate themselves, let alone at that end.

Ruth:Yeah, yeah. I have some days where it is totally no one else at the gym, so they’re probably the more challenging days. I find even just having someone else there, whoever it might be, is just useful. In recent months, I’ve actually been grabbing some of the guys and saying, “Hey, I’ve got to do these 6Ks or row sprints. Do you want to join me on it,” things like that and just fun.

Guy:Do you get any takers?

Stu:Yeah.

Ruth:Yeah, I do. Yeah. I choose things that I like, totally, and they will help. They’re like, “Yeah, yeah. Okay. Take you on at that.” I’ve also had a bit of [00:34:00] the athletes partnering up and taking me on at a workout. They’re doing it as a partner would, thing like that. We try and find ways, but for the most part, no, I don’t have a coach hanging with me in the gym each day. That definitely has its down sides, but some part of me likes being at the bottom of the earth and away from too much hype. Probably one of the harder things of training at Dog Town with Dusty was, cameras would be showing up every second day and different people wanting to take videos and pictures and just a lot more people, just a lot more going on. 

In some ways, it gives me a little bit more focus. I do a lot of, what’s the word, visualizing, so even in my sessions this morning, which probably weren’t the type of things you would expect to see at a competition that were quite skill-based things, before the clock starts, I still am imagining I’m either on the games floor or I’m standing up there at regionals. I try and put myself in that mental space.

Stu:Do you use your visualization for stuff outside of Crossfit, as well, everyday life? I know that I always visualize the rock star car parking space when I’m out and about and I need to pull in somewhere, and 9 out of 10 times, I get it. It’s true.

Ruth:I have to think about that. I don’t know if I do as much.

Guy:You should try it. Stu recommends it. I do well at it because I’ve got a motorbike.

Ruth:I’m really good at parking anyway. No, I don’t know. I’ll have to think about that. I might subconsciously do it.

Stu:I reckon [00:36:00] that there’s merit in that stuff. I do, just all of that stuff. I’m just really into, “I’m thinking it, I’m seeing it, and I’m going to make it happen.

Guy:Yeah. It’s interesting what you said, Ruth. It made me think of a podcast I listen to with [Dorian Yates 00:36:18]. I don’t know if you’re familiar with Dorian Yates, but he was the bodybuilding world champion in the 90s. I think he won 7 titles and incredible. They used to call him The Shadow because he always used to stay out of the glitz and glamour of LA and the limelight. He had a little gym in Birmingham and nobody knew what he was up to. He said he used to use it to his advantage, so he would train, he would visualize going to all these great competitions where everyone else was seeing actually what they were doing and competing and judging themselves. He just stayed away from the whole thing and then would turn up when it was time for Mr. Universe and just blow them out of the water, you know?

Ruth:Sometimes, if you’re competing against another athlete and you’re actually, if you’re beating them by a lot, or say if you’re training with them and you’re beating them by a lot, you can think that you’re doing quite well and back off. Whereas if you’re visualizing someone that’s better than you or just beating you, then that’s, I see that as an advantage. I’m not going to lie. There’s definitely days when you’re all alone in the gym and you just think, “Gosh, this is a tough ask.”

Guy:Yeah, yeah.

Stu:It is tricky. I know that training on your own versus training with a crowd versus training with a crowd of elites, there is that impetus to absolutely excel and put on your best show. There are days when I go down and lift a few weights in the gym and I think, “Well, I’ve had enough. Nobody’s around. Nobody knows.”

Ruth:[00:38:00] I have probably ruined myself a little bit, training against some other athletes. I had a bit of a shoulder niggle, but I was still trying to do the workouts, because the other athletes were doing those, and they weren’t things I should have been doing, if I was just sticking to what was going to be good for me. I probably wouldn’t have done them. That’s probably one of the disadvantages, that you get a little bit hyped up in the moment and you want to do exactly what everyone else is doing, and that’s not always the right thing to do.

Stu:Yeah. Completely. Next time you’re in Sydney, you come train with me and I guarantee that won’t happen.

Ruth:I’d like to see that.

Stu:You’re wandering down the street in Invercargill and you bump into a 20-year-old version of yourself. Obviously, you’ve got 10 years of experience, all this wonderful knowledge that you’ve gleaned from everything that you’ve done. What advice would you give the 20-year-old version of yourself, if that person had just started Crossfit and wanted to be the best?

Ruth:This might just be the 20-year-old version of me, and not every other 20-year-old, but for me it would be spending more time mastering body weight movements with a fantastic coach that knows exactly how to do it, having a coach that was really well-versed in gymnastic movements. I think in gymnastics, there’s much more understanding, or in gymnastics coaching, there’s so much more understanding of the importance of getting correct range of motion. In my first year of Crossfit, I went down to the … We have a great gymnastics gym in this little [00:40:00] town. I went down there and this guy was … I wanted to do muscle ups and he was showing me how to walk across the parallel bars. I was just like, “Yeah, yeah, yeah. I can do that.” I would quickly do it to be like, “Yeah, I can do that. I want to do this,” and just not understanding just exactly the movements that my body needed to be doing to do those elements well and the importance of them.

Because I didn’t have those correct, one of the regionals I went to, it was 2010, I came back with a bad sprain in my shoulder, which was probably from doing muscle ups, which was probably from not moving correctly. For me, in the sport, it would definitely be mastering some of those elements and also playing. Do other sport, as well. I probably stopped doing other team sports and things by the time I was 20, I think, and I think playing some other sports is really good for you.

Guy:Yeah.

Stu:It’s solid advice, and it works for you, as well, Guy. I know that Guy has really embraced Zumba, and that’s 1 of those things. He’s quit good at table tennis, too.

Guy:Yeah, I mastered it. Mastered it.

Stu:Follow the advice, Guy. Follow the advice. We’re not getting any younger.

Guy:I actually had a profound question and then you’ve just taken this right out of my head.

Stu:My mum told me once that, if you forget it, it’s either it’s a lie, or it’s not worth asking.

Guy:It’s not worth it, yeah. Is Crossfit season on for you now, Ruth?

Ruth:Like, do I have an off-season?

Guy:Yeah?

Ruth:[00:42:00] I guess my off-season this year was 3 months in a cast, so yes. No, I do a little bit. My program’s a little bit period-ized, I guess. The conditioning goes right down. I do more strength-based and technical-based movement and then I bring it back up. That works quite well because it’s not nice to get out and run in the middle of winter here. It probably just gives me a little bit of a mental break from doing lots of high-intensity stuff. I have that little bit. I think probably after the Crossfit games this year, I would probably look to take 1-2 months off, but yeah. This last year was a bit of a … It was a little bit different.

Stu:All over the place.

Ruth:Yeah.

Guy:Just out of curiosity, how long is it until the open starts? Is that far away?

Ruth:It starts February 28.

Guy:Okay. 4-5 weeks?

Ruth:Yeah.

Stu:yeah, about 5 weeks away.

Ruth:Coming up.

Stu:I’d really like to delve in a little bit now, Ruth, just on nutrition.

Ruth:Yeah.

Stu:Again, a big part of who you are. Without it, I don’t think you’d be able to do half of what you do, if you’re not eating the right way. What right now does your typical daily diet look like? 

Ruth:I describe my diet as paleo. I guess the things that would be different from what people would consider paleo is that I’m okay with a bit of rice and I use a bit of Greek yogurt or kefir. For the most part, there’s a lot of vegetables and a good amount [00:44:00] of, I’m a big fan of lamb. We have awesome lamb in this country and seafoods, so plenty of that. I also am pretty in charge of my macro nutrients. I actually had a really great mentor, Brad Stark, who’s at Stark Training, which is out in Orange County. I’ve been working with him for a couple of years and he has just made the world of difference to the way that my body performs. He’s helped me work out, just in brief, is that I prefer to have quite a lot of fats with some proteins for the first part of the day and then we really delve into more carbohydrates with the protein towards the end of the day. It’s a little bit more calculated than that, but that’s probably for the most part, how it works.

If I have too much carbohydrate in the morning, I tend to crash out. I don’t do very well with fruit at all, so I don’t tend to eat it. I have a little bit of berries in smoothies and that’s as far as my fruit intake goes. I’m just not a real big fruit eater. It just doesn’t do well for me. I would literally, if I hit some fruit and then an hour later did a workout, I would be, my head would be spinning and I would just have this real crashing thing going on. Yeah, we played around a bit with that. 

Guy:Can I add to that?

Ruth:I love fresh vegetables.

Guy:Yeah. Just for our listeners, what carbs would you generally eat, and what carbs would you generally avoid?

Ruth:Yeah. My carbohydrate is mostly [00:46:00] rice or sweet potato.

Guy:Yeah.

Stu:Yeah.

Ruth:I have a little bit of white [inaudible 00:46:04] every now and then. I’m not too worried about that. I have worked out that gluten is horrible for me. I’ll occasionally have some gluten-free wraps and some other grain-based products that aren’t full of gluten. I’m okay with those, but I actually still, I never feel like it would get the same good muscle recovery that I get from having sweet potato post-workout. I’m okay with them for a treat, but I don’t treat them as great post-workout carb.

Guy:Yeah. Have you ever counted the amount of grams of carbohydrate you eat in a day, just out of curiosity, or not?

Ruth:It’s only about 180.

Guy:That’s a good number.

Stu:Yeah, that is a good number.

Guy:Yeah, no. I only ask because obviously, your workload is massive, right?

Ruth:Yeah.

Guy:A lot of people would be eating twice that amount of carbohydrates with 1/10 the amount of work you’re doing on a manageable, on a daily basis.

Ruth:Yeah. I know I’ve had some different nutritionists and things have a look at what I’m eating, and say, “No, that’s wrong. You need more carbohydrate.” I’ve just been there. We’ve tried it. It just doesn’t work.

Stu:That’s right. You’re your best judge, I think, of that just by how you feel and perform, based upon your feeling.

Guy:I remember when we, we actually showed you, a post of yours, Ruth. I don’t know if you remember a couple of years back, a dietitian came in there and just said, “You shouldn’t be pushing this content out to people because it’s just so wrong.”

Ruth:Yeah.

Guy:There’s a great thread of conversation going on there and [00:48:00] it’s like, the proof’s in the pudding. You walk and you talk.

Ruth:That’s interesting. Things that people say, or that, “you’re not getting enough fiber.” I’m eating 7 cups of vegetables a day. I’ve never had a problem and felt like I needed more fiber. Just unusual things that you just realize, it’s almost textbook stuff, and it’s like, what’s the point in having this textbook knowledge? You’ve got to actually have a go at … You eat the paleo diet and see if you don’t have enough fiber, because I just, I’ve never had anyone that I’ve coached in my gym get on the paleo diet and come back and say, “Man, no. My body just hated me because it was not enough fiber in my diet.”

Stu:Yeah.

Ruth:Just not something that happens.

Guy:Another question, because we did a talk the other week, a workshop in Wollongong, and the biggest hurdle we felt from talking to them is preparation. People love the idea of changing their diet, becoming more tuned-in, and being able to do it, but the reality is, more from what we see, is that people don’t prepare. Then they get caught up and they get all sorted and they don’t change their eating habits. Any tips? How do you do it?

Ruth:I’m a little bit of a, when I cook meat, I generally get the crockpot out. If I know I’m going to be home late, I’ll often have something already cooked in terms of the meat department, or I’ll cook a lot of bigger cuts of meat like roasts and things like that. There’s always some form of protein ready to go in the fridge. 

Guy:Right.

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Ruth:Then, I eat quite a lot of [00:50:00] salads like cabbage and kale and vegetables that don’t take very much to prepare. If I know I’m going to be, if I’m just crazy busy or grabbing something on the run, I’ll even buy just the pre-cut vegetables, the stuff that’s already sliced up and put in bags. I try not to do that. I try and just avoid plastic generally, but I think you’re better to do that than skipping the veggies all together. What else do I do?

Probably lunch is the time or mid-afternoon, where people fall down because they haven’t been prepared with lunch. I’m pretty fortunate because most of the time, I live a few blocks from the gym, so most of the days I come home and quickly prepare something. When I haven’t been enjoying that, I’ll either when I cook dinner, I will put enough aside for heat up leftovers the next day, or I will, as I’m preparing my breakfast, I will quickly prepare some lunch at the same time. I feel like, if you’ve got some kind of protein that works for you, whether it’s boiled eggs or whatever it might be, if it’s ready to go and you’ve always got a steady supply of just something ready in the fridge, then I think it just takes away your temptation. I don’t really get those temptations, but I’m just thinking about the athletes that I coach.

Stu:Yeah, it’s just easier, isn’t it?

Ruth:The temptation of … Yeah, it’s got to be easy. What you’re trying to do, you need to make it easier than going through the McDonald’s drive-through or whatever is your temptation.

Stu:Yes. Definitely. Does your nutrition change at all during competition, or is you just ramp it up even a bit more? Do you do anything any differently?

Ruth:[00:52:00] I do probably a bit more shakes then. If there’s a lot of workouts throughout the day, it’s hard for me to have as much vegetables as I would like, because I just can’t digest that quickly. I’ll just do more shakes.

Stu:Right. Okay.

Ruth:Yeah, that’s generally the main difference. Probably it works out, a bit more calories because there’s a few more post-workout meals.

Guy:Yeah, yeah.

Stu:Sure.

Guy:We might be biased, but we love encouraging the shakes and things.

Stu:We do.

Guy:It’s true, though. It’s true.

Stu:From a supplemental perspective, then, what supplements do you use? What and why? Obviously, you’re putting your body through heavy load, day after day after day. What are your favorites?

Ruth:Fish oil’s been here for a long time. I always take some of that. The turmeric capsules, I’ve been on. I’ve been on for a shorter while, been on those, just to help with my healing of my wrist surgery. I have a few amino acids that I take, and that’s based on the supplement protocol that Stark Training has guided me …

Guy:That’s individualize for you?

Ruth:Yeah. yeah, so it’s things like glycine and tuarine, things that are quite good to calm me down after I’ve trained and try and bring everything back to normal as quickly as possible.

Stu:Right.

Guy:Interesting, yeah. Magnesium as well, you were saying earlier.

Ruth:Magnesium, yeah. That’s about it. I haven’t got a cabinet full of supplements. I’m pretty big on vegetables as the answer.

Stu:That’s [00:54:00] right. Real food. Yeah.

Ruth:[crosstalk 00:54:07] The vegan protein, at the moment.

Guy:Okay, yeah. It’s interesting. We have conversations with people and they may never have heard of 180 before, and they’re like, “Oh, I’m sorry. I don’t take supplements.” I’m like, “Well, you’re our perfect customer, then.”

Stu:That’s right.

Guy:We don’t look at it as a supplement at all.

Ruth:Yeah, it’s totally how I feel. I just consider it another form of real food.

Guy:Yeah, fantastic. That’s great advice. What foods do you go out of your way to avoid?

Ruth:Anything with gluten. Cheese is bad; it just work well with me at all. Generally, a little bit of dairy, I seem to cope with, but I definitely wouldn’t go and buy a milkshake or have a large amount. As I said, yogurt seems to be okay. When I’m getting a bit more savvy with things like … I used to be like, If I order the chicken salad, for example, you think you’re going to get chicken and salad, but then you get this big sticky, weird oily sauce that they put on it and it’s really sweet or whatever. I’m getting a bit more savvy with just asking whether there’s a dressing and if there is, either having it left to the side so I can decide whether it’s safe enough to eat. If it’s going to be an olive oil dressing, that’s probably okay with me. Probably the biggest thing is keeping it gluten free because I had some pretty wild reactions to … I went to a wedding and had a cake a few months back and just had a terrible reaction to that. Just becoming a [00:56:00] bit more aware of …

Stu:That’s it. That’s really the main thing, as well, just being aware of that kind of stuff just switches on a light bulb when you are out and about, like you said. If you’re going to order a salad, I would guess there’s going to be a dressing there. Who knows what’s in that dressing. It may suit some people. It may not, but just be aware of it. We chatted, too, with [Chad McKay 00:56:28] a while back and talking to him about nutrition and stuff like that. He told us that after the regionals were over and he’d done the best that he could do, he has this cheat meal. I think it was a whole pizza and a whole tub of ice cream, something like that. That’s just my off switch. I’m done, I’m dusted, smash this meal down and get on. Do you have anything like that? Do you go nuts to zone out of everything with a cheat meal, or are you just clean all year round?

Ruth:I get this question a lot, and I always feel like I’m a little bit boring. I’m not really big on big desserts and things. I know after the Crossfit games, I’ve done some big donuts and things. I probably did it more for the novelty of it than the pure enjoyment. It literally felt like I was just eating solid sugar. I just found it a bit too much. Do you know cassava crisps?

Stu:Yes.

Ruth:yeah, I put those in my mouth and it’s like they dissolve on my tongue and then I have to have another one. They’re probably something that … If someone had some of those, I’m like, “Oh, no, don’t bring those near me,” because it’s literally like I have one and then just [00:58:00] immediately want to have another one. That’s probably the one food I can think of that I know is not good for me, but my body still wants to eat it.

Stu:It’s funny. It’s hardwired somewhere in there, isn’t it. I don’t get to New Zealand very often, but I used to live there. We lived there for 5 years and I stumbled upon … This was pre-my healthy days and pre-180, and stuff like that. I stumbled upon this chocolate chip cookie by a brand called Cookie Time, and they were huge. They’re huge. Every now and again, when I do end up in the country, I’ll head over to a New World and I just head for the Cookie Time aisle. [crosstalk 00:58:52] these things, and it’s like something is programming. Something is guiding me around. I’m on automatic pilot and I get this Cookie Time thing. I only need the one.

Guy:I need to get that shot in Instagram for everyone.

Stu:Cookie Time, it’s like the biggest chocolate chip cookie you could ever have.

Ruth:Yeah, they’re like this big.

Guy:Oh, really?

Stu:Oh, they’re huge.

Ruth:At least. People are like, you buy them. You can get them heated and stuff, as well, so all the chocolate’s all gooey and things, as well.

Stu:Yeah, I had a friend who used to put them in the microwave for 10 seconds.

Ruth:Yeah, yeah. Now, to me, probably I know that having the gluten and the sugar and stuff, that within a very short time, I’m going to feel very unwell from having it, so I just don’t have the same urge for it. If you showed up to my gym and you had some gluten free, very similar paleo-style cookies, I’d probably be pretty tempted because I know that I wasn’t going to be …

Stu:Got it. We’ll work on something for our recipe section on [01:00:00] the website. I reckon we’ve got a good base there already. We’ll see what we can do for you.

Ruth:Okay, sounds good.

Guy:That’s going to be awesome. Now, Ruth, I see the time’s getting on. We have a couple of wrap-up questions. We’ve actually asked one, which is “What did you eat?” Yeah, we’ve asked that.

Stu:We have.

Guy:What’s the single best piece of advice you’ve ever been given?

Ruth:My dad always says to me, “Never say, ‘can’t.’” Whenever I have someone in my gym now that tells me that they can’t, it makes me cringe. The word just makes me cringe and it is such a negative thought to ever think that you can’t do something. You may not be able to yet, or whatever it is, but if you decide you can’t, it’s like …

Guy:You’re already there.

Ruth:You’re already there.

Stu:That’s right. You’ve already switched off. No, that’s good advice. Wise words.

Guy:Fantastic.

Stu:That’s what we could say.

Guy:For anyone listening to this, if they want to get a bit more of Ruth Anderson Horrell, where is the best place to go? 

Ruth:I’m pretty consistent on Instagram, ruthlessnz, and I have a Facebook page, Ruth Anderson Horrell. That’s pretty much it.

Guy:You’ve got a website, too?

Ruth:Yeah, they can pop onto the website, ruthless.co.nz.

Guy:Awesome. We’ll link to the show notes, anyway, when this goes out and that was awesome. I have no doubt everyone listening to this today, Ruth, thoroughly enjoyed that. Ruth, thanks for coming on and thanks for your time. I really appreciate it.

Ruth:Thank you so much, Guy. It’s been fun.

Stu:Thanks, Ruth.

Check out our Ultimate Guide to Post Workout Recovery for CrossFit Here

Desk bound All Day? Why a Standing Desk Might Not Be the Answer. Try This Instead…

The above video is 3:49 minutes long.

Watch the full interview below or listen to the full episode on your iPhone HERE.

Guy: Make no mistake, most of us have mastered the art of sitting! With today’s working lifestyle it’s very hard to get away from. So the big question is, are standing desks really the answer?

So who better to ask than movement specialist Keegan Smith. If you find yourself chained to a desk daily then this interview is for you!

Keegan Smith

“… If you don’t have time to move, it’s like not having time to eat, it’s like not having time to breathe; Movement is being human. Walking is being human. That’s who we are, that’s what we’re here for. If we don’t have time for that, what do we have time for?…” 
― Keegan Smith, The Real Movement Project

Keegan Smith is the founder of the Real MOVEMENT Project, which was born of a decade of research into what it takes to reach the highest levels of performance.

In Keegan’s own words; ‘Higher performance is contagious. As you attain new levels of performance and success you change the world around you. You become a coach for your family members, friends, team-mates and everyone who sees the standards you’re living to’.

His impressive resume includes; Strength & Conditioning coach for rugby league teams The Sydney Roosters and The London Broncos. He’s also coached world cup winning New Zealand all black Sonny Bill Williams and Australian Ironman champion Alastair Day.

Keegan Smith Full Interview: Building Your Best Body & Mind with Real Movement


In This Episode:

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  • How and why we need to move daily, and simply hitting the gym 3 times a week is not the answer
  • Why much of your own success lies within the company you keep
  • His own exercise routines
  • His journey from suffering chronic fatigue to greater health
  • Key things he did to help overcome chronic fatigue
  • Using limitations as a guide for actions
  • The future of performance – holistic -> mind, diet, community, self-respect, non-mechanical stress

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Full Transcript

Guy:Hey, this is Guy Lawrence from 180 Nutrition and welcome to today’s health session. Our first guest for 2016 is Keegan Smith. I [inaudible 00:00:12] thoroughly enjoy this podcast today. I don’t like talking up the guest too much; I like to leave the actual podcast interview to do the talking for us. I must say, Keegan has been a bit of an inspiration in my life recently and I’m sure long may that continue.

He is the founder of the Real MOVEMENT Project, which was born of a decade of research into what it takes to reach the highest levels of performance. He’s got a very impressive resume. He was the strength and conditioning coach at the Sydney Roosters, London Broncos. If you’re not familiar with them, they’re rugby league teams in the NRL. He’s worked with some amazing athletes including [Sonny Bill Williams 00:00:49], whose now gone on and become a world cup New Zealand all black legend, pretty much. He’s a big rugby league star, too. He recently worked with [Ali Day 00:00:58], whose an Ironman, Australian Ironman champion. 

Keegan’s own personal journey is phenomenal. He talks about the days of him when he was suffering from chronic fatigue and what he looked upon to make amends to that and how it’s led now into what is not the Real MOVEMENT Project, which we go into in depths but, essentially is becoming almost the best version of yourself. Using exercise movement, and food, and building a community around that, and hanging out with like-minded people to then take inspiration and draw that from everyday so, you can apply it in your life. 

As I’ve gotten to know Keegan like I said, he’s certainly made me think about the way I move daily. It’s inspired me to take on new challenges, literally as we speak. I genuinely think there’s something in this podcast for everyone. Whether you’re a fitness trainer and your fully into strength and conditioning, or not. You might go to the gym once a week but, it’ll certainly make you look at the way we approach our lives on the daily [00:02:00] basis. I got a lot out today and I’m sure you’re going to thoroughly enjoy. 

I will mention as well, we’ve got the clean eating video series, that’s coming up. They’re 3 videos that we’ve made available for free for you guys. You just need to go back to 180nutrition.com.au/clean. These videos are going to be available for 1 week only. It’s pretty much putting my [inaudible 00:02:26] sorts and philosophies, what we’ve learned from all this podcasting and working in the industry for the last 6 years into 3 bite size videos so, you can take action and make 2016 the best year as well. Why are we only making them available for 1 week? We want to create scarcity around it so you guys will take action, and sit down, and actually watch them, and then apply it. Anyway … They’re to recommend to family and friends, as well. That’s 180nutrition.com.au/clean. They will be available in the USA as well. Awesome. Let’s go over to Keegan Smith. 

Guy:Hi, this is Guy Lawrence. I’m joined with Stuart Cooke, as always. Hey, Stu.

Stu:Hello, mate.

Guy:Our awesome guest today is Keegan Smith. Keegan welcome to the show.

Keegan:Good day guys. Thanks for having me on.

Guy:Yeah, mate. It’s been a long time coming, I reckon. I just wanted to start out as well, I’ve been following you on Instagram for quite a while now. Everyday, I see you juggling, doing backward flips, throwing a lot of weight round, walking the tightrope but, doing something that looks a lot of fun. I reckon it’s clear that you love what you do and you enjoy doing it as well.

Keegan:Yeah, definitely. It’s such an important part of the success that you have is, that you love what you’re doing. I can see with you guys and the amount that you’ve grown. It’s always inspiring to see what you’re doing and your podcast growth is extending your reach and your impact. I love seeing people who are passionate about what they do; get what they want. It doesn’t get much better than that. 

Guy:It’s awesome [00:04:00] and I know we were having this conversation yesterday as well, about … It’d be easy to assume that you were always been this way and doing what you do because you make it look so easy and effortless for when it comes to movement, strength conditioning, and the whole shebang. Pretty keen to get in and tell us a little bit about your own journey and what’s brought you to this point today, really. Also, your impressive resume along the way, as well. Start wherever you want, mate.

Keegan:Appreciate your kind words but, yeah it’s definitely not effortless. The art is to do stuff that’s really hard and keep yourself calm as you do it and under control. I think that changes the psychological response during your training will affect your physiological response. It’s actually a really important part of what we do is, trying to look calm and keep things under control as you train. It’s definitely been a journey and it’s been [inaudible 00:04:57]. 

I had that background of sports growing up. My father’s an NRL coach of 30 years so, I was always around rugby players and the sporting environment. Mum was an elite athlete as well but, I guess there was a time there where I turned by back on all that and decided to look for something deeper and went backpacking quite a while. That led to a physical deterioration. Even though though I was still trying to eat relatively healthy and get some training done, it did definitely slip. At the end of that time, I basically got to the stage of chronic fatigue where I just had no energy to train. If I trained, I’d just have a headache, and I’d go home straight to bed, and I’d stay in the dark room for the rest of the day, kind of thing. It was … They were dark times in a lot of ways but, I knew was on my way to something important. That was probably why I changed and gradually things have got better from that point up until now. 

I wouldn’t say … I talk about canaries and cockroaches. The canaries are the fragile ones [00:06:00] and the cockroaches are the ones that are hard to kill no matter what you do. I was definitely very much on the canary side of the spectrum, I was very sensitive to anything; electromagnetic radiation, or foods, or training, all these kind of challenge and stimulus. I’ve come a long way since then but, if I get things wrong, I can still slip back. It’s been exciting to learn all the things that can build myself to that … To be able to do a bit more than I used to be able to do-

Guy:How many years out did you take, Keegan?

Keegan:Sorry?

Guy:How many years out did you take when you … ?

Keegan:Basically, I left home at 21. I quit [uni 00:06:43] halfway through my 4th year, which meant I didn’t graduate from the degree that I was enrolled in but, I could graduate from a … just a straight exercise science degree. Moved to England, worked with the London Broncos but, that was really the awakening. I spent a little bit of time in Prague with a friend and realized, “Hey, there’s a whole other world out here. There’s people who speak other languages, there’s all these different experiences.” my little box of Australia and England … I’d lived in England a few time before, been to America; I’d only experienced that kind of Anglo world and, yes spending time over there opened things up for me. 

I started to learn Spanish while I was in London. Going out an partying in London, you met people from all over the world and I was like, “Definitely learning 1 language after 20 or … 15 years of formal education, I can only speak 1 language. This is not how it’s meant to be.” I started learning Spanish, I was reading a lot of Che Guevara, and exploring ideas of how the world could potentially be different. Pretty much between 21 and 28, that was the journey. Living different lives and learning more. Spent a lot of time in Latin America and the Outback in Australia. It was all about trying to understand the way the world works and how I could … What role I was going play in it. That’s probably what the 20s are about. [00:08:00] for a lot of people. 

Guy:I actually heard … I don’t know if this is true, mate, that you speak 3 languages now.

Keegan:Yeah, French and Spanish are pretty comfortable, bits of … decent understanding of German and Polish now because my wife is German-Polish, and then bits of [inaudible 00:08:17], which is an indigenous Australian language, and [inaudible 00:08:21], which is a Mayan descendant language. I’ve spent a fair bit of time watching Portuguese stuff, and music. I really enjoy that now. I guess once you get one and you get that experience of it … I worked in France for 2 years so, I was forced to learn that. I guess it just builds that belief and … You start to know that you’re adaptable and that you can pick up another language [crosstalk 00:08:45]

Guy:Yeah because Stu reckons I haven’t got English down quite yet, let alone any other language.

Stu:Well I was just going to say [crosstalk 00:08:50]

Keegan:-definitely different.

Stu:Yeah, I’m similar to you Keegan, I speak fluent Scottish, Irish, American, and of course English, as well. We’re on your-

Keegan:It’s a good mix, yeah. 

Stu:Yeah, Guy’s still struggling with English but, we’ll get there. We’ll get there. That’s why we transcribe this.

Keegan:Yeah, very useful. Very useful.

Stu:Absolutely right. I’m really interested in the chronic fatigue side of stuff. I want to delve into that a little bit later.

Keegan:Okay.

Stu:First up, from a strength and conditioning perspective because you’re the man now in that zone; I was interested, and for our listeners, too. Strength and conditioning versus regular gym stuff, what’s the big difference?

Keegan:Firstly, I don’t really feel like I’m the man. I’m a lifelong student and I’ve been passionately studying this stuff for the past 15 years so, if anything good has come of that, it’s a result of all those people that I’ve learned from over that time. I don’t really like that guru type thing that … Some guys when they get a little bit ahead [00:10:00] and then they feel like, “Well it’s all mine now and I’m going to forget about where it’s all come from” … I appreciate your kind words but, I think that’s what it’s about. If people out there do want to become acknowledged and leaders in their fields then, trying to be a real student, a life-long student, is probably going to be much more useful for them than trying to be the … Put themselves already on that pedestal, which I see people trying to do too early and it limits progress. I’ve been there as well so, this is what I’m trying to do right now.

Guy:Fantastic. They say the more you learn, the more you don’t know.

Keegan:Yeah, exactly.

Stu:We’ll use the term, pioneer, mate because I think that’s we’ll fitted. 

Keegan:All right, all right. Cool. 

Stu:[crosstalk 00:10:47] Strength and condition versus regular [globo 00:10:51] gym stuff.

Keegan:I think once you’ve … I started a lot with the globo gym type training. I think when I first when to [inaudible 00:10:59] gym to train, it was bench press into dumbbell bench press into incline bench press into flys. I don’t think I did the pec [deck 00:11:08] too much but, I did those kind of body builder-esque workouts. I bought muscle magazines and saw the guys full of steroids and just massive humans with 3% body fat. That was what was the dominant paradigm in that time. Crossfit was just barely being born, and there was no real gymnastics for adults, and that sort of thing. That was what I was exposed to and through university there was no weightlifting. You basically had to get a PhD to think that you could attempt to snatch. It was this off-limits thing that no one should do unless they’re going to become a professional weightlifter and dedicate their life to it. Almost like becoming a monk or something. 

All those barriers have come down now so, now when people experience strength and conditioning it’s a learning experience. I’m so passionate about learning and when people are learning and going beyond physical-mental limitations in the gym, they [00:12:00] just experience another level of themselves. You can’t change the mind without changing the body. When you change the body, you change the mind and vice-versa. That’s what I really love seeing. People doing a handstand fro the first time … I was talking … I did a interview last night with Witness the Fitness coach, [Ben Murphy 00:12:17], who’s one of the guys who I mentor in the Real MOVEMENT crew. He’s got 60 year olds doing handstands and it’s not just the physical factor of shoulder integrity, body awareness, being able to hold everything together but, the mental strength that comes with that, and the feeling of, “Well yeah, I’m 60 but, I’m getting better and I’m learning.” That’s the amazing thing. 

The great thing with strength and conditioning and this kind of training that we’re doing, we try … Called, performance development, is really that if you … even if you stop … If you do a handstands for 2 years and then you stop, you’ll still be able to go back and do a handstand; whereas, when you train for body composition, you’re only ever a month of bad eating away from losing everything that you had because you don’t really … You might build a base of strength but, it really deteriorates quite quickly; whereas, when you’re developing skill and mobility, you will find that you can go back to those things. We’re really empowering people with life-long skills and that’s much more exciting for me. You’re changing the body but, you’re changing the perception of self, and at the same time, you’re giving people tools for life.

Stu:Got it. Got it. I was intrigued as well, when you said the 60 year old doing a handstand. Common perception is, strength and conditioning, and gym, and handstand, and snatches, and Olympic moves are for the younger crowd but, obviously we don’t want to use it and lose it. We don’t want to get old, and frail, and fragile, we want to be strong throughout our lives. You’re fully into that transition all the way through life, are you? With your conditioning programs?

Keegan:Definitely. I think I’m getting younger and I feel like there’s so much possibility for a majority of the people out there, to be younger biologically through [00:14:00] improving their nutrition mindset and getting this training done. If you can do things that a 20 year old can’t do; physically you have more endurance, and more strength, you have more skill, who’s younger? Maybe we’re not … we are going to extend life a little it but, it’s more about … It’s not about not dying, it’s about fully living. That’s the opportunity that you get when you’re living at your best and you’re pushing for to become a better version of yourself everyday. I feel like that’s the most exciting way to live. There’s certainly opportunity for old people to become a lot younger if they take on the challenge.

Guy:There’s been a definitely interesting shift because I was working in the fitness industry probably 7, 8, 9, 10 years ago and you wouldn’t see anyone rolling out in the gymnasium let alone, to what it’s come today. Strength and conditioning probably thanks to Crossfit really, you can see there’s more and more people catching on and starting to do it, as well. 

Keegan:Crossfit is the most effective training system to exist so far in terms of, its penetration into the population. It’s made a huge difference and opened up … Everyone who runs a strength and conditioning gym who hates on Crossfit is really shooting themselves in the foot. There were no opportunities for strength and conditioning gyms, especially in Australia. There were hiring ones in the US, dealing with college athletes about to go to the NFL and [combines 00:15:25] but, your everyday Joe was not going to a strength and conditioning gym. Now, that opportunity is there. 

Real MOVEMENT has learned a lot from Crossfit. I’ve learned a lot from Crossfit. I’ve worked with [inaudible 00:15:37], and [inaudible 00:15:37], and [inaudible 00:15:38]. Top guys in Australian Crossfit have taught me a lot and inspired me a lot. While I don’t do Crossfit, I have learned a lot from it. I think there’s so much to learn and be thankful for with it. It’s opened up a whole new world of gymnastics. All those parts of Crossfit, gymnastics can be done a lot better than the way it’s done in Crossfit, in my opinion. Weightlifting has [00:16:00] been pushed ahead massively by Crossfit in terms of, the general population. Whether it affects the elite end, we’ll probably know in another decade or so when some of these kids who were 10, and 12, and 15, who were doing Crossfit … I think some of those kids are going to go to the Olympics for weightlifting, potentially. Time will tell.

Guy:Springing in mind with Crossfit, I’m interested to know about your recovery protocols, as well and stuff. What I’ve noticed even with Crossfit with myself, and Stu will probably speak for this, it’s very easy to get in there and actually get caught up in the emotions of what’s going on with everyone else and maybe lift beyond what we’re doing or pushing ourselves every single day. It’s so addictive.

Stu:A lot of people embrace it and it just becomes this bug. Personally, being mindful about the amount of times that you go, and your recovery time in-between, and strategies and protocols just to recovery before you go and smash yourself again. 

Guy:What would your recovery protocols look like, Keegan?

Keegan:Firstly, I think you hit the nail with the emotion part of it. If your training is very emotional consistently, you’re gone. It’s not going to work for you. You can train 3 times a day if you build your tolerance to that point but, if you’re training with emotion 3 times a day, you will over-train within a week. There’s no way of doing that. If you look at [inaudible 00:17:23], if you look at [inaudible 00:17:24]; if you look at these guys, the calmness that the have even when they’re in front of a massive crowd actually competing, how do their facial expressions look compared to the guy who’s smashing himself up at the local box. You can see that there’s a very different experience going on on the inside. 

That emotional side of it is massively underrated and under-recognized. In terms of recovery, that is probably one of the biggest things that the less emotion you put into your training, the more likely you’re going to be able to repeat regularly. It means the emotion comes in once every month, once every couple of months, or one [00:18:00] set, or one rep within a session but, not every set, every rep; 10, 15, 20 minutes at a time feeling high, high stress. Especially, on the strength loads. That’s definitely what’s going to make the biggest difference.

Stu:How could you perhaps become more aware and manage that? I get exactly what you’re saying because stress hormones can make everything go wrong as well as, everything go right. What do you do to-

Keegan:You guys are going to be the world leaders in this. You keep having the neuroscientists on and … You guys are going to … You already have so much information about that and so much knowledge. I recommend if people want to answer that question, check out all the other podcasts because there’s a ton of stuff there about how to control your physiology and psychology. [inaudible 00:18:49] [Spencer 00:18:49] been doing … Joe Spencer’s work and [inaudible 00:18:52] work, religiously lately … Guy who really sparked me back into that. I’m massively thankful for him putting me on that train again. The crew of coaches, gym owners around Australia, and around the world that I work with are also exploring more of that stuff. Really thankful for that and really exciting where it’s going to go. 

I do believe that [inaudible 00:19:12] is a really, really powerful way to start getting emotional control and deeper physiological control. The training itself, if you treat it as that, it’s going to teach you as well. If you say, “Yeah, I’m just going to train until the point where it feels as though I’m starting to lose control a little bit and then, ill back off from there.” At that point, it’ll continue to shift upwards. You’ve got your comfort zone and that comfort zone becomes very small when we don’t … when we never stress ourselves and when we don’t challenge ourselves so , we need stress. It’s a big misconception to avoid stress. If you’re trying to avoid stress, you’re probably going to end up in chronic fatigue and feeling really bad. We need the stress but, we need to gradually increase our tolerance to that stress, and our bodies ability to adapt to it, and our minds ability to adapt to it, to tolerate it. With that, we can definitely push a lot further. 

Guy:Definitely. I think one of the common things [00:20:00] that I used to see a lot as well, would be the person that hadn’t stressed their body for 6 months plus because of work, and commitments, and everything. The moment they walk through the doors of the gym, they’re acting like they’re 21, and then you wouldn’t see them again for weeks on end because they’ve just overcooked themselves. 

Stu:With that emotional side, and that mental side now, becoming more prevalent with all these great guys coming out with all these strategies, techniques for us to be able to manage that; the future then, of performance and movement … Because I’m seeing Crossfit is just it’s rolled through Australia like a steam train and people have just embraced it so much. Now, I’m seeing a shift with [F45 00:20:52] for instance, another twist on that kind of stuff. Where do you think it’s going to go bearing in mind that there is all this kind of psychological stuff that we really do need to embrace?

Keegan:I feel like Real MOVEMENT is the future. It is going to take things to a place that it hasn’t … that a lot of the world hasn’t been. We have over 30 facilities, 30 guys have gone into new facilities over the last 12 months and we’re sneaking along with some nice growth. We’ve got some good plans in place and I do see it as my responsibility. You’ve got to change the things that you don’t like about the world. “Be the change that you want to see in the world”, as Gandhi said. That’s really what I’m trying to do. 

I want to influence back a lot into the NRL. I know we did things a lot different at the [inaudible 00:21:39] and we had some different results because of it. I’m excited about changing the way physical preparation is done in the NRL over the next few years and taking that into commercial facilities is part of what we’re working towards. We’re starting to have a good network in Europe as well, we’re definitely expanding. Hopefully, I’m going to present it by range during [00:22:00] the year in China. I think that we do have a big responsibility and possibility for doing things better so that’s why we have to keep learning and presenting things better and making-

Stu:Got it.

Keegan:-a difference.

Stu:So for … Sorry, mate … For our listeners, your Real MOVEMENT Project, what is it? In a nutshell?

Keegan:Real MOVEMENT is a thing that came around, kind of a Marxist movement in the 50s and 60s, if you search for it on Wikipedia. It was a political movement and an attempt to shift stuff. I’m not a Marxist but, I have explore a lot into alternative economies and I do think that there needs to be a shift in our economic model for us to be able to give everyone the best life possible. I think that the model that we have is going to serve that very well. The Joe [Rogan 00:22:50] YouTube video, that he’s just put up … Have you guys seen that one? I think it just came out last couple days.

Guy:I haven’t, no. I follow his work but, I haven’t seen it.

Keegan:It’s 5 minutes and it’s bang like, nail on the head. Things about the way the world needs to change and the opportunity that we have to change it, and the unlimited potential of individuals, and how we’re wasting a lot of that potential, and stuff. Really, really interesting. I’m just about to put up a blog post with some thoughts about exactly what he said. That’s something that I believe [00:23:22]. There is potential for things to be done a lot better and to be done differently, and that’s why I went backpacking and living with the Mayans, living with the indigenous Australians; looking at how things can be done better and trying to learn about that. 

Bringing it into movement, it’s not actually about how we have the authentic movement and everyone else’s movement is bullshit. It’s not … That’s not what Real MOVEMENT means. Real MOVEMENT is about a real change change towards a better world and that’s the foundation of it. I guess [inaudible 00:23:57] and [inaudible 00:23:57] is really popularized the word, movement. [00:24:00] I really think it’s been valuable for the whole world of fitness, strength and conditioning, performance, and that’s filtering out all over the place. It’s not about just building muscles, it’s about building real connections, quality of movement, and taking it to a whole other level. I’ve done a lot of work with him and that’s really exciting as well. [crosstalk 00:24:25]

Guy:You structure workshops around that, right? For at the moment, if anyone is listening to this and they go …

Keegan:That’s kind of the philosophy. What we actually do … The biggest part is mentoring gym owners, and people who want to own gyms, or people who want to coach, or lead sports teams. I’ve got guys working with a number of AFL, NRL, super-league teams and they network with each other so, they’re all getting better at a faster rate than they would if they were doing things on their own; the gyms and the coaches working with the teams. 

I have a 12 month program there that’s really making a shift and that came from doing 2 day workshops and 3 hour workshops in gymnastics or on the whole Real MOVEMENT system. I have the Real MOVEMENT level 1 coming up around different sports. That 2 day gets people excited and gives them an experience but, generally I feel that it’s too much of a shift for people to follow it up so, the people I get work with over 12 months … The change that we’re seeing in some of those people and now it’s been 2 years and I’m still working with some of the first guys. The changes that they’ve had physically, mentally, and spiritually, and economically … They’re making money, they’re making a difference. It’s just super exciting so, that’s what Real MOVEMENT is really about. We want to put a performance center into [inaudible 00:25:42] and Fiji this year. We’re looking to-

Guy:Fiji, Stu. Did you hear that?

Stu:Oh Fiji. I’m coming, mate.

Keegan:Sounds like I’ve got a-

Guy:We’ll be there, yeah. 

Keegan:These are really hubs for rugby players and areas that are under-served and probably have been [00:26:00] … probably exploited by Australia in terms of, dominance in the area politically. I think that they’re starting to experience a lot of the behavior-related diseases that we brought from European culture, European mentality. To have an impact on that is, something that really excites me. It’s part of where we’re going in the next little while.

Guy:Fantastic. I have to say, the power of community is immense. I’ve seen it firsthand even within your Real MOVEMENT Facebook page. The amount of support that’s going on in there with each other is fantastic.

Keegan:Different wavelength and it was great to have you speak to some of the elite guys at my place in [inaudible 00:26:46]. I know you impacted a lot of guys and there are a lot of them that are taking on [inaudible 00:26:50] and looking into … [inaudible 00:26:52], I think a bit of a gateway into the spiritual …

Guy:Yeah, yeah, yeah. Definitely, no it’s interesting stuff. While we’re still on the topic of movement, I heard you say as well, “You can’t nourish a cell without movement.” I thought that was fantastic. Can you elaborate on that for us?

Keegan:Yeah. It comes from Moves Your DNA, by Katy Bowman. It’s a fantastic book, one of the best books on training movement; understanding the body, that I’ve read. Definitely top 5. She talks about how, yeah you can put great food into the system but, what good is it while it’s sitting in the digestive track? What good is it while it’s sitting in the arteries? It has to go to the capillaries. The capillaries are all within a couple of hairs width of the cells and they are really where nutrition actually gets delivered. 

When we’re sitting, when the blood is pooling then, cells are actually being starved. It doesn’t matter what’s going in, you could be sitting down, chowing down on organic, amazing, high-quality, perfect, macro-nutrient balanced food but, if you don’t circulate that, and get the other stuff out then, you’re not going to have amazing nutrition. I think that is such a key [00:28:00] part of the picture for health that is underestimated by those who are trying to be in good health.

Stu:It does make perfect sense and I read a Chinese saying … I think it was in a [inaudible 00:28:17], might have been in a 4 hour body or something along those lines. It was, “Take 100 steps after every meal for better health.”

Guy:That was in [inaudible 00:28:24], yeah. 

Stu:1000 steps, right. I’ll stick with 100 for now. I guess it makes sense. You’re really trying to utilize what you’ve just put in rather than, it’s just a vessel for in and out.

Keegan:Our ancestors knew a lot of this and they had to do it anyway just to get water and to get their food and all that. [crosstalk 00:28:46] The new thing that we can not move for a day or 2. 

Guy:Yeah, it’s amazing. The lifestyle that most people lead and not … Half the time they’ll follow your own, if we get caught up and it’s pretty sedentary. 

Keegan:Easy for me to do it, as well. I have an online business. I like blogging, I like writing. You have experienced this too so, you really have to discipline yourself and build it into your day if you want to … It’s not enough to train 3 times a week. Training 3 times a week is just a ridiculous concept if you’re thinking about movement for longevity. Sure, you can build muscle mass and be lean but, doing training now doesn’t mean that you’re … You would decrease your chances of a lot of the behavioral diseases that we see now but, you see guys like Lance Armstrong and there’s elite athletes, elite rugby league players getting diagnosed with cancer and stuff like … Just moving doesn’t guarantee that your going to be healthy now. We have to go beyond that. That’s what we’re trying to do.

Stu:It may have been yo that said this as well but, the number 1 movement these days is sitting. 

Keegan:Best the human race has ever been. [crosstalk 00:29:58] I can guarantee that. There’s no way. [00:30:00]

Stu:It really irks me because we know that we shouldn’t be doing it. 85% of us are desk bound, we’re desk jockeys. There’s no way out of it because …

Keegan:Oh come on. There’s no way out of it? That’s taking things a little bit too far.

Stu:Hear me out. Hear me out.

Keegan:It’s easy to fall into it but … [crosstalk 00:30:19]

Stu:It is. If we’re in a job and we’re in a cubicle or booth, and we’re not going to get a … Our boss isn’t going to give us a standing desk or a [inaudible 00:30:33]. We’re really zoned in and we’ve got to pay the bills, I get that you might be able to get off the bus early and walk to work, and work back from work, and go out at lunch time but, the bulk of our day, we’re trapped.

Keegan:If you’re trapped, you’re trapped. If you’re not trapped, you’re not trapped. The mentality of that is the key part here. If you’re at a chair, is someone going to actually imprison you, or fire you, whatever, if you stand up every 5 minutes, push your hips forward, sit down in a squat, and once an hour you walk to the bathroom, you do a back bridge, and you go back to your desk. Are you going to get fired for that? Maybe. The other side of the coin is, quit the job, find something you’re passionate about, find an environment that you can lead in [crosstalk 00:31:18] people need, that you can be passionate about.

Stu:Tell us a bit … You said, “Get out the chair” so, you do … roll your shoulders. I always … Whenever we get guys who are specialist in their area, we always like to pick … Just give me these little gems. If I am desk bound, what do I need to be doing?

Keegan:First thing is, change the mentality around it. You’re not chained to the sea unless, you’re a prisoner of war or something. You need to take responsibility for where you put your body. You can … Standing desks are really easy to make with a couple of boxes. Even if you can’t do that, there are other options. If you do get to work at home like you guys do a bit; learning to work lying down, to work [00:32:00] sitting crossed legged onto a chair, find different postures to use your keyboard from. Get a keyboard off your laptop so you can get that line of sight and those sorts of things like, work on the ergonomics but then, vary your positions. You need to be using lots of different positions. If you over-use 1 position, your body will become extremely adapted to that position and you’ll suffer as a result.

Guy:The thing I wanted to add to that is … I haven’t looked into this but, I do wonder if you have a standing desk, that you could over-stand on the spot all day because it’s not encompassing movement. 

Keegan:I believe you can. I believe you can and a lot of people aren’t prepared to stand for a long period of time. You stand … Now, I’m standing at the moment. My tolerance to standing is much better than it used to be. If I used to stand for a long period of time … Really it’s all lower back … Go to concerts and stuff and it was a pain to stand for a long time, standing on the one spot. We’re meant to walk. We should work in a squat for a little while, work sitting down, work laying down; varying the postures is really the key. Standing isn’t really the whole solution either. There’s the treadmill desks now, those things are interesting but, we’re meant to have a variety of-

Guy:Did you say a treadmill desk?

Keegan:-variation of movement diet. is the way that Katy Bowman talks about it. I really like that. We talk about diet in terms of vegetables, different nutrients … The movement needs to be the same. Don’t just settle on standing and say, “Oh that’s my solution. I’m just going to stand now.” That’s not the solution. We need that variety of the movement diet.

Guy:What would be some simple movement tests you could do? If somebody listening to this, go, “Well we’ll see if you can do this, and if you can’t you know you need to improve your range of motion …”

Keegan:We have a standard battery of simple mobility tests that we use with anybody that starts training in Real MOVEMENT facilities or … They’re going to be on the new app as well so, you can show people through that. Basically, being able to rest in a squat position is really valuable. If you go pretty much anywhere in the world, you’ll see that, outside of Anglo culture, you’ll see [00:34:00] that people rest in a squat position. In China, in Africa, all through Asia, Africa, middle-aged, you’re going to see that people are comfortable resting in squat position just because we stopped doing it generally from 5 years old. We have toilets rather than hole in the ground type toilets. We lose that position. 

It’s quite as valuable but, it’s actually a really shortened hip flexor, psoas  iliacus … The muscles around the pelvis at the front are actually really shortened in that squat position so, just getting good at that could actually cause problems as well. We want to be able to rest all the way down in that squat position but, then we need to go the opposite direction, is the biggest one. Really opening the hips. There’s 2 ways to do that. We can do it off a single leg, which is more of a lunge and a lean back or we can do it off a double leg, which is standing and balancing back. You think of it a little bit like [crosstalk 00:34:54]

Guy:That’s interesting you say that because I always wonder about the psaoas, the muscles coming from the pelvis. If I’m doing … practicing an overhead squat, I’m going off a little bit tangent with a broomstick, which I just like to see with my mobility. My body is always forward and I’m always like, “How can I open that up and bring it back?” You suggest leaning back would be one to open? Is there anything else we could do?

Keegan:I have a whole series of movements because when you do a mobility drill … anyone can find mobility drills now so, look for a mobility drill, try it, if you see that there’s a difference within about 30 seconds then, you should stick with that drill and keep using it. If you don’t feel like there’s an immediate change then, it’s probably not going to work for you and you should probably just move on to the next drill. One of the ones … Resting in that squat position … Are you comfortable resting in the bottom of a squat?

Guy:Yeah.

Keegan:Being in that position and then-

Stu:I was going to say, I don’t think you can get him to a squat, mate so, I don’t know how comfortable he is.

Keegan:I think he can, he’s very deceptive big guy. He’s doing his [inaudible 00:35:55] and he’s doing his work-

Guy:-heels flat, I can sit down no problem. 

Keegan:Yeah.

Guy:Easy. [00:36:00]

Keegan:Don’t underestimate him. 

Stu:I never do. I never do.

Guy:The problem is, he’s been working with me too long. He starts [palming 00:36:08] off anything that I say or do. You see a massive change when he moves up this way. He’ll be “My god.” You won’t recognize me.

Keegan:You’re a good couple, you 2. You’re doing amazing work so, that’s good to see continued. The back … Working towards the back bridge or what they call a wheel in yoga, I think is-

Stu:What is a back bridge, Keegan?

Keegan:Basically, it’s being able to go back on your hands and feet with your hips up. 

Stu:Is that like a … Because my daughters do it. Is that like a crab walk, that kind of thing? Is that …

Guy:Yes.

Keegan:Without the walking, right?

Guy:Yes.

Stu:Yeah.

Keegan:Crab walk can also be called … the crab walk is … Yeah, no it’s over the top so it’s … your body makes a big arch-

Stu:Yes.

Keegan:-between hands and feet.

Guy:If you did yoga Stu, it’s called the wheel.

Keegan:Yeah.

Stu:I don’t-

Keegan:In gymnastics, it’s back bridge. 

Stu:I don’t have the-

Keegan:That is extremely challenging and most people aren’t going to be able to do it initially. I would say working towards that, working with a coach or finding a way to get to that level of being able to do a back bridge and a lot of the postural deficiencies, deficits will be undone. It requires big amount of thoracic extension, it requires the shoulders, and range of flexion so, a lot of people have difficult getting the arms overhead because we don’t live with the arms overhead, we live with the arms in front of the body now. That’s the position on the phone, driving the car, at the keyboard, so having arms overhead becomes something that’s very difficult for people that haven’t used that. 

When their arms overhead, it’s going to be looking something like this. There’s an arch forward, you want to be able to open that up, and have that … Be able to see … You’re going to have to be able to do that to do the wheel. You’re going to have to be able to get some thoracic extension, you’re going to have to get the hips up and extended, and that’s going to fire you’re glutes really hard, [00:38:00] which we generally get inactive glutes from sitting on them all day, and not walking enough, and all that stuff. It’s a really good litmus test which 99% of person trainers will fail, let alone average Joe, general population. We have to increase … We have to change the standards of movement within society if we’re going to get somewhere. That’s a minimum standard that we like everyone to be able to achieve.

Guy:That’s great, mate. Mate, I’m going to make the wheel my number 1 mission because I can’t get near it. 

Keegan:It’s a good battle. For a lot of people it could be 2 years, it could be 5 years but, 2 or 5 years is going to pass, what are you going to have to show for it? You want to be able to … It doesn’t matter how long it takes, just get to where you need to be. 

Guy:Absolutely. 

Keegan:We’ll be able to do some work on it as well, enough to get a session done up here.

Guy:100%. No, I’m keen as def- … yeah, for sure. The next thing I wanted to look- Stu you’re going to ask a question or can I jump in? Are you good?

Stu:Please, after you, my friend.

Guy:I know it … What does your exercise routine look like for yourself, personally? Are you constantly setting goals or are you training to maintain or … ? I know listeners are going to be of all varying abilities as well but, I’m sure there’d be some wisdom in there from the way you approach everything, for yourself personally on a weekly basis.

Keegan:I do see my training as being one of the key components to the success that I have as a coach. I do set goals for myself and what I’ve been able to do since I turned 30, everything has changed a lot. I’m a lot better physically than at any stage in my 20s or teens. The reason why … As soon as I improve, I always see the people around me improve in any case. I see it as a responsibility for me within the community I work with but, also [00:40:00] tens of thousands of people checking stuff out on social media. There’s a responsibility for you to show people that what they think they’re capable of is a lot lower than what they’re really capable of. Hopefully that’s the message I get across. I don’t post stuff to show, “I’m way better than you.” I’m a nearly 33 year old guy who … I consider myself to be quite average genetically, physically. I don’t consider myself to be massively gifted beyond what everyone else is. I think everybody is gifted and we all have the chance to learn and develop. It’s been great to do that. 

In terms of my training at the moment then, well, I’ve just been on a fast so I haven’t done much training in the last few days. I’ve done some balance work and some juggling but, has not been around a little bit more than what I thought it would. The week before that, I was doing a high frequency squat and dead lift program. It’s based on a guy who had a world record in the knee to thigh lift, a partial dead lift, called, Steve [inaudible 00:41:08]. That program is 3 reps, 3 single repetitions of a dead lift on a Monday and then, 5 single repetitions on a Tuesday, 7 on a Wednesday, gradually increasing by 2 reps just throughout the week. Basically, that’s at 70% so, it’s really built around that concept of expanding your comfort zone. It kind of breaks away from some of the traditional strength and conditioning but, I have had great results with that program in the past. I had PB on my dead lift at 211 kilos just in the end of the last year.

Guy:Sorry, how much?

Keegan:211 kilos.

Guy:I just wanted you to repeat that. Jesus Christ. 

Keegan:It’s nowhere near where I want it to be but it’s better than what it has been.

Guy:How heavy are you, Keegan?

Keegan:How heavy?

Guy:How heavy?

Keegan:About 80 kilos. 80 to 82. I want to get to triple body weight. [00:42:00] Triple body weight is a leap in power lifting. That would be about 240. That’s the target.

Guy:Wow. 

Keegan:Yeah, if I can maintain … People think because you’re training mobility and stuff then, you can’t be strong or because you’re strong, you can be mobile. My mission is just to use my body as a tool and to show people that limitation and that limiting belief that you have is a false belief and that needs to be changed. Seeing is believing for a lot of people. I’m the other way around, believing is seeing. I’m trying to be that way. I know that I’m capable of doing this so, it’s going to happen. I know for a lot of people they’re going to want to watch it before they go, “Yeah, I probably can do that. I’m 22 and healthy. Why don’t I go and …?”

Guy:I reckon, not to be … There could be people listening going, “Oh that’s easy for you, Keegan because you got a gym out the back, and you can wander in and do what you want.” For somebody that wants to improve, how much time a day would they … could you get away with to doing something in a busy lifestyle?

Keegan:It depends where you’re at. The more athletic you are, the less potential for improvement there will be in that area. For the majority of people, just 2 minutes a day of anything will improve them massively. Just doing 1 set of chin ups and 1 set of push ups will transform the body. We work a lot in 5 minute blocks to deal with that barrier. The system that we use, real strength system’s 5 minute blocks. It makes it manageable. If you only get 1 block done, that’s fine. 

I could say you don’t actually have to get to the gym. Have a doorway chin up bar and do some chin ups and push ups in your house, or do shin ups and squats, have a kettle bell; it’s not actually … The barrier is almost always mental, Guy. Who doesn’t really have 5 minutes a day? The other side of the coin is that Joe Rogan video, change your life. If you don’t have time to move, [00:44:00] it’s like not having time to eat, it’s like not having time to breathe; what are you doing? Movement is being human. Walking is being human. That’s who we are, that’s what we’re here for. If we don’t have time for that, what do we have time for? What’s more important than … 

Guy:It’s normally the catalyst. The catalyst when they start … They normally can see the improvements, get addicted, and then just very easy to find the time around that.

Keegan:That’s why we’re building the most addictive system where you constantly see improvements. I get ahold of people for a couple of hours at the [Thrive 00:44:31] convention where we met, where we first met face to face, I managed to get a few people addicted on juggling and handstands in a short period of time. That’s something that they’ll then take on for the rest of your life. Body composition training, you just can’t do that. You’re not going to change somebody’s body composition in an hour and a half educational lecture. 

Guy:Yeah, no. 

Stu:I picked up that you mentioned the word fasting just previously. I was interested in your philosophies in nutrition based upon the fact that Real MOVEMENT being holistic, I guess that would be a cool component of what you do, too. What do you do where the food and drink is concerned?

Guy:I’m a big believer in whole foods and I’m a big believer in ancient wisdom. That’s pretty much the litmus test for when I look at a nutrition program or someone’s diet. How much whole food is it compared to processed food? Does it fit within something that your ancestors could have eaten? Whenever you go beyond that, you really should proceed with caution. I’ve had periods of taking lots of supplements. Lately, I haven’t been using supplements but, if you’re adding things that are outside of nature’s rules then, you should be really careful, and cautious, and intelligent with it. A lot of what we add from outside of nature’s rules like, the processed [00:46:00] foods, the majority of stuff in the aisles at the supermarket, trying to go around the outsides, down the aisles there’s not much stuff that is going to … Is full of life, energy … That part of it … That’s kind of how it works. 

The other thing is looking at food is looking at information. Looking at it as just the macro and nutrient level. That’s a big stake that I think … You can get great body composition from just looking at calories and macro-nutrients but, are you healthy? I want people to thrive long, to live long, I want them to have great mental energy; you can get the macros right and be lame, and be unhealthy on the inside, and not feel, and not be on track for anything great in life. That’s why local foods are really important. It is food as information. That food … The intelligence of plants is massively underestimated. The Secret Life Of Plants, is a good book to check out around that, or Primary Perception from [Cleve Backster 00:46:55], a CIA guy who studied plants for a number of years. He was a like detector guy, figured out that plants have consciousness and it’s the stuff that yogis would talk about but, now it’s actually been proven in science but, it still hasn’t really penetrated mainstream thinking.

If a plant grows in your environment, it how knows how to solve problems in your environment and it’s going to give you more useful information in your environment than stuff that comes from the other side of the world that grew up in a completely different situation. This is getting to the high end but, basically getting that whole foods approach and looking at things from an ancestral context. Some people need more carbs, some people less carbs, some people more raw food, some people more protein; it’s not cut and dry but, whole foods is definitely the [inaudible 00:47:44].

Guy:The moment you start cutting them, processed, inflammatory foods out, you start becoming more in tune with your body and then you can start to figure out, “Am I eating too many carbs or not? Do I need to put a bit more fat in my diet?” Your body is much more receptive to everything you eat on a daily basis. 

Keegan:Can’t change your body without changing your mind. [00:48:00] You bring an extra level of awareness in. It was great to see that with the Roosters guys. Typical rugby league team, players will eat a lot of takeaway food, they’ll drink a lot of alcohol-

Guy:This is the high end?

Keegan:I heard a story yesterday, it was actually on NRL.com, I believe. NRL [inaudible 00:48:19] I won’t embarrass them but, you can check it out if you want, said that he’s eating McDonald’s everyday for the last 22 years and he’s 24. This guy just signed a big money contract and he’s played with professional clubs and that’s still the level that he’s been at. Not to say that someone hasn’t done that undercover that I’ve worked with. There have been a couple players that you feel like you’re not really getting to and everyone is on their journey. You got to invite them into something better if they can see that you’re living it and that it’s working for you. If they can see that it’s working for those around them, the community side of things then, they’re more likely to step into it but, you’re not going to win them all. I don’t know if I would have changed him. I’d like to think I would have earlier, I think he’s changing now. 

Those guys when they start to eat whole foods … We fed them really high quality organic food a few times a week and we showed them what we would love them to be consuming and they definitely changed. I think that is part of the higher level of consciousness that led them to the decision to not to binge drink on alcohol … Didn’t drink alcohol at all because they don’t … a lot of them don’t know how to not binge if they have won. Did that for the last 3 months of the NRL regular season, and then all the way to the playoffs, all the way to winning the premiership-

Guy:They won the premiership that year?

Keegan:It’s never been done in rugby league. It’s that kind of group sacrifice and group conscious decision. The food definitely changes the mind and makes all the other stuff more …

Guy:That amazes me thats going on in the NRL. We must be living in a podcast bubble or something because elite end athletes can pay a lot of money. The protocols should be [00:50:00] in place. You’d think so anyway. 

Keegan:The members of society, they don’t stand separate from society. Until society changes, our lead athletes are still going to be a reflection of it. Holding our elite athletes to a higher standards than we hold society as a whole, too, it’s a reflection on [inaudible 00:50:17]. If society, “If this is what’s going on with these guys, they’re getting in trouble and doing things like … Where are the values of where they’ve grown up? What environment did they grow up in? What was the school like? What was the suburb like? What were the values of all the coaches and strength and conditioning coaches they’ve worked with?” 

A lot of strength and conditioning coaches have had very different experiences of life to me. They haven’t spent time in the mountains of Mexico, or haven’t had chronic fatigue, or whatever. They’ve got no reason to think that eating a diet, which has tons of Gatorade, tons of pasta, lollies before and after training, isn’t the best way forward for all their athletes because that’s all they’ve known. There’s textbooks and smart people who say that’s the way forward. I know there are still NRL clubs … That’s what the nutritionist is prescribing and players are trying their best to stick to that and be diligent with it. No wonder their psyches are going to be off if they’re doing that sort of stuff. If you’ve had that experience and you’re not a guy who’s really tolerant to those carbohydrates … [crosstalk 00:51:11]

Guy:Good answer, yeah. Absolutely. 

Keegan:-broken system.

Guy:It’s easy to be judgmental if they’re in the press a lot, messing it up in all the rest of it.

Keegan:A lot of good guys then … A lot of good guys who are doing really great community work and stuff. I was really blown away by how great a lot of them are as humans, and how tolerant they are, and how much giving … how giving of their time they are. You don’t see that stuff. That stuff doesn’t really make the press but, it’s absolutely phenomenal. You walk along with Sonny Bill Williams and the patience he has to sign autographs, take photographs, I never saw him frustrated, I never saw him saying no to anyone-

Guy:Sonny Bill-

Keegan:In that sort of pressure everyone wants the money, and the body, and whatever but, do you want someone asking you for your autograph everywhere you go? Watching what you do everywhere you go? Judging your every action? It’s a hard standard to live by.

Guy:I saw [00:52:00] in the rugby world cup, he gave his winning medal away to a kid that’d been rugby tackled on the field by one of the security guards because he ran on. That’s incredible.

Keegan:He’s just been to Lebanon and has been to the Middle East, and he actually saw a lot of what’s going on there with refugee camps, and people fleeing, and all that sort of stuff. He went there with UNICEF and he actually posted a picture of some dead children, talking about, “What have they done to deserve this and what are we doing about it?” As a bit of a challenge, it was a bit of a controversial one. He’s definitely one of the more conscious athletes that I’ve come across and carries a higher purpose to what he does. I think when you have that higher purpose then, the higher performance can come with it,

Guy:I know he’s done … I know Stu doesn’t follow the league union much but, he’s done what most athletes only dream about switching codes like that and becoming a key.

Keegan:In boxing as well, just not giving a shit and doing what you want to do and how you want to do it. You make the rules and that’s what he’s done. He’s backed it up with an ethic to continue to succeed in it, and to do a great job for everyone he’s had the opportunity to interact with in those experiences.

Guy:Before we wrap up, I really want to touch on the chronic fatigue and Stu mentioned he wanted to go into. The reason why is that we had a very earlier on podcast, a guy that had chronic fatigue. It became very popular and there definitely seems to be a need for that information to get out there as well. I know you wasn’t physically diagnosed with it but, I know you went through a lot and you made some changes. Could you give us a few points of a little bit of that journey and the changes you made? So that other people can-

Keegan:I wasn’t diagnosed with it but, I had hormone testing done that showed that things were flat lining. I had immune blood testing that showed things were flat lining. All the symptoms when you go through the symptoms of it, it is a great diagnosis anyway. I have a scar on my face here [00:54:00] from an infection that wouldn’t heal; 6 months, just didn’t want to get better. I just didn’t have the energy in my body or the something, the will to be at my best. That pushed a lot of exploration. I worked with a few … People come to me now and I worked with Ali Day, who won the Ironman series last year and he was diagnosed with chronic fatigue. Bouncing from doctor to doctor, not really getting better, not really getting any answers. We started working together and the next year he actually won the series which was amazing. A massive … I’m not taking credit for that but, I know the things that we worked on definitely played a part-

Stu:What sort of things did you do?

Keegan:I think the first thing is the purpose. You have to have a reason to get better. People can get really stuck with, “Okay, I’ve been diagnosed with chronic fatigue, this is who I am. I’m putting this hat on. I’m putting these clothes on. Everyday I show people my chronic fatigue.” That is a state that cannot be recovered from. I don’t care what you do nutritionally, I don’t care what you do in terms of anything. You have to change the belief that that’s something permanent, that that’s who you are, that can’t be your identity. That is very deep and very important. People say, “Yeah, that’s airy fairy stuff. Give me the details.” No, that is the biggest thing. Have a big reason why you need to be better and who you’re going to serve by being better and that will be a huge step. Just making that step can be enough for some people to just walk out of bed and be okay. 

For me, that decision was about serving the rugby league teams and on the mission to what has become Real MOVEMENT Project. That was why I got better. That forced me to look for the knowledge. Digestive function is just huge. If digestive function is low, you’re going to have less neural transmitters, you’re going to be bringing less nutrients into the body. We get nutrient manufacture in the intestines and gut as well; the stomach is not going to work properly. If those things are not working well … “Death begins in the gut” was a quote by Elie Metchnikoff, he was a Nobel peace prize [00:56:00] winner and he was right. It was a long time ago but, he was right.

Stu:How would you know that your digestive system isn’t functioning?

Keegan:You generally get some pretty strong symptoms around flatulence, pain, bloating. You’ll have signs of nutrient deficiencies. There’s lots of signs and symptoms that … The health of your hair, and your nails, and those sorts of things, your recovery from training. Generally, people will have a pretty good idea. If you get down to the details [crosstalk 00:56:29] you go to the toilet … What’s the consistency of the stool like? All those details are really important and they will tell you a lot. 

Once you’ve identified that there’s an issue there, there are some really good protocols for improving that. Fasting, I think is very valuable. GAPS diet is a really good one. It’s built around sort of broth, and then building into whole foods from there, and eliminating a lot of the highly allergenic stuff. I’m a big believer in gelatin and collagen. They’re an easier way. People say broth, “I’m going to be making that stuff all the time, and filtering it, and putting it in the fridge.” It’s not that hard but, I understand. Gelatin and collagen, and that sort of stuff is the easy way to get that done. That will not only help to rebuild the gut lining but, it’s also cleansing, it’s healing for the cells. There’s a lot of medical research going on into gelatin in the 30s and 40s but, then we had to shift to a pharmaceutical model. All that kind of medical thinking got squashed. 

Stu:Absolutely. I agree with that. That’s one of the things that’s one my menu twice a day. I’ll have a … I’ll make sure that I have a couple of nourishing … I think this is the stuff I’ve got right now. Boom.

Keegan:[crosstalk 00:57:48] Great Lakes is a quality brand. There’s another one, Gelatin something Australia, they have really good stuff as well.

Stu:That right. I think we’re … We love our muscle [00:58:00] meat as well. We do discard all the other meats that have all these beautiful, nourishing qualities about it. Mentioned organ meat to somebody and they just … their eyes roll back. We used to-

Keegan:The most valuable part.

Stu:Absolutely. We used to favor all of the good stuff with all of these amazing, nourishing, nutrients. Of course, it’s lean cuts and … Nowhere near as nourishing or beneficial for the body.

Keegan:I live in indigenous community in the Outback and we went hunting for kangaroo, we cooked him up in the traditional way. When the [roo 00:58:38] was ready, I open it up, the kids were in there with a cup scooping out the blood, which had been almost a stew of the organ nutrients, drinking that and loving it. Pulling out bits of spleen, bits of heart, bits of liver; I got a little bit of spleen gifted to me and it was like they were giving me gold. At the end, I was left with this brontosaurus leg of kangaroo. I thought, “They really like me” but, later I realized that the spleen was the gift and that big chunk of meat was “blegh”.

Stu:That stuff should be given to the dogs. It’s not favored at all.

Guy:That’s amazing. How long were you in the indigenous community for?

Keegan:7 months. 8 months, I think. [inaudible 00:59:24], it’s like 4 hours from Alice Springs. It’s a community of about 150 to 300 population and some transient movement in that. I worked as a youth worker there.

Guy:Had they been influenced by western society, at all?

Keegan:Sure, sure. The community was actually built when the railroad was going from Adelaide to Darwin. It was actually fenced off and the indigenous people weren’t allowed to go inside the facility so, it was built as a little town. A lot of [Afrikani 00:59:50] workers were [inaudible 00:59:48] with their camels to build that railroad so there’s actually a mix of some Afrikani blood with indigenous Outback, which is really interesting when you see [01:00:00] the different features of guys and girls. 

They lived in that community and it was tough. It was tough to see the conditions that they live in. It is definitely 3rd world in a lot of way but, most are on that purpose side of things and the mental side of things. Everything that they live for has shifted. There were people there who had seen white man there for the first time in the 20s but, they definitely had a lot of influence by that time. I went there, they had Tvs, and phones, and cars, and all that stuff. It relatively recent, they still do their men’s business. The men will have their front tooth knocked out to show that they’re men, to show that they’ve been through initiation. Those practices are still alive but they’re … They can also go into Alice Springs and be told that they have to get a job, or go o a nightclub, or … They’re in this between worlds that’s really complicated to say what the solution is but, things aren’t ideal there.

Guy:I always think of that movie. That sugar film that came out recently about the indigenous tribes. I don’t know if you’ve seen the film but, the-

Keegan:I did.

Guy:Yeah, because he did spend time there previously making a different movie and the western society and really influenced the diet. It was the highest selling village of Coca-Cola in Australia or something like that. The tragedy that went around it. 

Keegan:The shop was really limited. To get food from somewhere else from [inaudible 01:01:34] was a 3-4 hour trip It wasn’t an option for them. There was limited whole foods there. It was not uncommon to have chips and coke for 3 meals a day. The metal function at that … When you’re doing that, physical development is going to suffer. There were amazing athletes as well. It was really interesting from the athletic point of view. There’s [inaudible 01:01:56] selective pressure and behavioral towards coming extremely [01:02:00] [endurant 01:02:01], and powerful, and fast, and that’s sort of stuff was cool to see as well. 

Guy:That must have been an amazing chapter in your life, man. That’d be wonderful.

Stu:Just … I just want to jump back a little bit. We were talking about the gelatin and stuff like that …

Keegan:We did the digestive stuff, we did the mindset …

Stu:Yes, Anything else? Any other intervention strategies, protocols … Whole food, etc.?

Keegan:The movement and the breathing are the other 2 things. I guess breath is movement but, I believe that this [inaudible 01:02:30] method will really change a lot of people’s lives with doing this stuff. I have had some experience around cold exposure being life regenerating for people experiencing low levels of vitality. I don’t like the labels of chronic fatigue and whatnot. It’s a bunch of symptoms that we try to put a name on but, that’s pretty much all modern diseases. It’s like, “There’s disease, there’s dysfunction, there’s something that’s not right and we need to go back to right.”

There’s a continuum of all that stuff. If you’ve got certain blood sugar level, that’s not diabetes, and then at one point higher, “Okay you’ve got diabetes now.” It’s all on a continuum in a sliding scale. We just want you to slide back to where you are towards where your best day is, and then have your best day more often, and then shift that again. Many steps is a big thing. If people can say, “Do you sometimes I feel okay?” “Yeah sometimes I feel quite good.” “Well cool. We know that you can feel okay then, let’s just do that more often.”

The breathing .. The breathing and cold, I think is really valuable and, movement. Bringing some mobility in … I know people with chronic fatigue feel like they have no energy but, walking is so valuable. At whatever level you’re able to do. If you’re in water where there is no gravity, and being in that environment, and just moving; that circulation is going to be extremely valuable. You get that nutritious diet, you get the food coming into the system, you have the will to heal yourself and to be better, and then you circulate that and you do what humans have always done, you will [01:04:00] improve. I’ve seen it consistently and often. 

I have a lot of confidence that there’s always change. The body is always changing. There’s always possibility for us to reinvent ourselves. We reinvent ourselves every single day. We reinvent the whole system that we live in every single day. If we did everything differently then, their system would change overnight. That, knowledge of the ability to change as an individual, as a community, as a global community, I think that is something that we need to attach to and be empowered by. Empowering people that have whatever it is, chronic fatigue or other labels [inaudible 01:04:39]. Most common things that so many people are experiencing; dysfunction that shouldn’t be there. 

I believe that it can be undone but, it starts with empowerment. Basically the same steps, the same steps are going to be what gets you out of chronic fatigue but, they’re also going to be the things that take you to a lead performance. It’s mind, diet, movement, and then some recovery stuff. They’re the 4 pillars of what we do and the 5th thing is community. You can’t be successful, you can’t be high achieving, you can’t be super healthy without community. Social isolation is the biggest [inaudible 01:05:10] for disease. We have huge amounts of social isolation in the modern system so, getting around people who are doing great things and who have energy is going to be … That’s who you are. 

The Jim Rohn quote, “You’re the product of the 5 people you spend most time with.” It’s true but, people don’t take it literally enough. You are who you spend time with. If you want to get stronger, just spend time with strong people. Spend all day with them; I guarantee you you’re going to get stronger. You go and train in the gym where people are breaking world records, you may not break world record but, you’re going to be ridiculously ahead of the guy who’s training at a globo gym.

Stu:That’s right, yeah.

Keegan:Decide who you want to be and then go spend time with those guys.

Guy:It’s massive.

Stu:It’s proximity, isn’t it?

Guy:We’ve often spoke about that, haven’t we? From when we started 180, it’s like, “We  got to be around people that are going to inspire us and make us raise our bar over the years.” [01:06:00]

Keegan:Now the podcast has given you the chance to link up with so many great people and I’m really happy to join your list of guys. I love hanging out with you guys because you are these people. You’re the people who are doing something to make a difference in the world, you’ve got a business, you’re trying to fill in all the pieces of the puzzle; spiritually, physically … Great. Getting a great product out there. That’s who I want to be so, spending time with you is success for me. That’s progress, that’s what I want to be.

Guy:I appreciate it, Keegan.

Stu:That’s awesome. 

Guy:Mate, we have certain questions we ask everyone on the show before we wrap up. The first one you kind of answered, which was what did you eat yesterday? Which was …

Stu:It was nothing, was it?

Keegan:I had some charcoal, I had some clay, I had some tea. Tea is still in there for me.

Stu:What sort of tea did you have?

Keegan:-some level.

Stu:Green tea?

Keegan:I haven’t been having … I have had green [mate 01:06:53] tea twice. I like mate as well, [yerba mate 01:06:57] from Argentina but, yeah other ones as well, like ginger.

Guy: Can you explain the reason behind the charcoal? That’s just for people listening, just in case.

Keegan:Charcoal, activated charcoal draws out toxins. It had been used down the ages and it’s … It has an extremely high surface area to weight ratio, it’s a size ratio so, it’s gots lots of spaces for stuff to stick into. People with body odor and things like that will notice a difference with using charcoal. It’s used for flatulence, digestive issues but, when you’re detoxifying the cells are actually purging a lot of stuff that they want to get rid of. When you’re not bringing in protein, your cells will recycle any of the damaged proteins and get rid of them. I’ve also been having a sauna for half an hour. 40 to 50 degree heat to pull some more stuff out. Usually, you get headaches with that but using some things like the charcoal and the clay … I haven’t had headaches. Vitamin C and some antioxidant stuff.

Guy:How long you fasting for? [01:08:00]

Keegan:It’s been 3 and a half days now. I actually had a tea with a little bit of [inaudible 01:08:07] and a little bit of collagen just before I jumped on because I wanted to be at my best for this opportunity and I was really excited about it. It did seem to make me feel better. I was pretty weak and I think I’d have to go a bit longer to feel the buzz of fasting. It has felt good on and off but, just walking, walking around the block and walking up the stairs has been like, “Whoa, I’m pretty tired. I’m not doing it that well.” I think this is … My celebration from this will be having another tea like that. I’ll have some fat and protein over the next couple days. I did my ketogenic testing and I’m in the high range for ketones so, I think ‘ll stay in ketosis for a few more days.

Guy:Then introduce the foods back.

Stu:How do you test for ketones, Keegan? What method do you use?

Keegan:Ketonics device. If you go to Low Carb Down Under, they sell them on there. The breath one, there are urine and blood ones but, they’re very fiddly. They’re about 25 bucks so, not super cheap but-

Guy:Are they pretty accurate?

Keegan:The research is pretty good on them. That seems to be what a lot of the guys who love ketogenic life so …

Stu:[Jimmy More 01:09:20] is a big advocate for that one.

Keegan:Exactly. [crosstalk 01:09:25]

Guy:Okay. One other question. What’s the best piece of advice you’ve ever been given? Or to give?

Keegan:You are what you think about … You are what you think about. That’s the strongest thing. It’s all through the Bible, it’s all through the [inaudible 01:09:41], it’s all through … Every holy text you’re going to see, the Quran, you’re going to see it from Ralph Waldo Emerson, and Tony Robbins, and all these guys; modern, ancient, they’re all saying … Make a decision, concentrate on what you want. Don’t concentrate on what you don’t want. [01:10:00] Interesting quote from [Bob Proctor 01:10:01] is that, “It’s between prayers that counts”, “Most people do their praying between prayers”, something like that.  You may pray, you may have that time of thinking, “I’m grateful and life’s good”, but in-between that is what’s going to be important as well. 

You need to be concentrating and doing the things that feed your mind, feed your spirit all through the day, and when you do that, when you set a focus, you can’t go wrong. If you look back at your life, I’m sure the things that you’ve focused on have happened. Almost everybody you talk about their day experience and you’re like, “What were you thinking about that time? What were you concentrating on?” When you have a bad breakup and whatnot, you just get stuck in that thought and you just stay on that though train and run it over, and over again and that becomes who you are for that period of time. Be careful what you wish for … That’s where we start. Think about what your best case scenario is, if you don’t have a best case scenario, where are you going to get to?

Guy:You’re kind of free-falling, right? Then, you don’t know where it’s going to go.

Keegan:People get jealous that I have a gym and that I have the resources to study under the world’s best people in whatever field I want to study; it’s a decision that I made. I wrote it down and I focused on it, and I’ve done steps towards it everyday for a number of years. If you haven’t done that then, don’t be jealous. Another great quote is, “Envy is ignorance” from Ralph Waldo Emerson. Don’t be envious, just go and get it done. Put your own drink down, don’t follow someone else’s dream but, make a decision and from there it’s going to be a better life. 

Guy:Great answer, mate. Perfect.

Stu:Wise words.

Guy:Yeah. I’m a huge believer in that. What’s the future hold, mate? Got anything exciting coming up over the next year, 2016?

Keegan:All the stuff I’m doing is really exciting for me. I’m going to present in Spain, an island in France later in the year. [01:12:00] By [inaudible 01:12:01] so, I’m really excited about doing things again. I went over there last year but, bigger and better this year. I’m bringing over {Mitch Bike 01:12:07], who’s one of the coaches who I’ve been working with for almost 2 years, a year and a half. He’s going to come over and present with me, which is another step in the chapter; having guys who are ready to have an impact, and who I really like learning from. That’s really exciting for me. Going towards [inaudible 01:12:26] and Fiji, having a facility in Australia to invite people into to experience the things that we do. That’s really what I’m excited about in 2016. Who knows what else is in store for me but, I know where I’m going to so, things are going to keep opening up to make that happen. 

Guy:Yeah, mate thats amazing, that’s exciting. Last question, Keegan Smith, where do they go to find you? You’ve got a couple websites?

Keegan:Yeah, realmovementproject.com is the best one. I used to work out of coachkeegan.com and it’s still got some stuff on there but I don’t use it too much anymore. Realmovementproject.com, Real MOVEMENT Project on Facebook, or coach Keegan on Facebook. Real MOVEMENT on [Insta 01:13:14].

Guy:Instagram I was going to say. If they want to see what I’m seeing everyday with you doing all these great feats of gymnastic abilities, that’s be on the Real MOVEMENT Instagram?

Keegan:There’s Real MOVEMENT [inaudible 01:13:25] and Keegan Smith is the one that I’ve had initially, that one’s almost up to 20,000 so, still keep [inaudible 01:13:31] that one along. Real MOVEMENT is catching up though, and that’s good to see as well. We have a summary of what I believe in because people say, “How can I start?” Not necessarily ready  to come an do an internship or whatever. I’ve written down 10 key principles that have been the things that have helped me change my life and helped me go from unhappy, unhealthy and having poor performance to somewhere close to the opposite of that. [01:14:00] 

I Choose Movement is a campaign that we’re running. It’s 10 key principles. Movement is part of that but a lot of it’s around other principles like, simplifying life and be careful of what information you bring into your mind, and how you’re exposing yourself, too. It’s the holistic thing, it’s what I think of being the most valuable for me to improve the quality of my life so, pillars of what I teach. That would be a great place if someone feels excited about some of the things they’ve heard today. That would be a good next step to build some momentum and really become who they want to become. 

Guy:Mate, that was amazing. We’ll link to all the show notes anyway on our 180 website so, they’ll be there is people are listening to them … come from there. Mate, thanks so much for your time, Keegan. That was phenomenal.

Keegan:Great speech. Really appreciate it.

Stu:Really excited about showing this because there’s some absolute gems of information there and I would people to connect with you because you’ve got a wealth of knowledge. Thank you again.

Keegan:Awesome thank you guys.

Guy: Thanks, Keegan.

 

 

 

 

Should We Use Fluoride In Our Toothpaste?

The above video is 2:37 minutes long.

Watch the full interview below or listen to the full episode on your iPhone HERE.

Guy: No doubt about it, there’s lots of debate with fluoride on the internet. So who better a person to ask than holistic dentist who has over thirty five years in the industry.

The big question is; Should we us toothpaste with fluoride in it?

We felt this would make a fantastic topic for this weeks 2 minute gem. We also discuss fluoride at length in the full interview below.

Dr Ron Ehrlich

Our fantastic guest this week is Dr Ron Ehrlich. He  is one of Australia’s leading holistic health advocates, educators, and a holistic dentist. For over 30 years he has explored the many connections between oral health and general health, and the impact of stress on our health and wellbeing.

He is also co-host of a weekly podcast “The Good Doctors”, currently ranked amongst the top health podcasts in Australia. Together The Good Doctors explore health, wellness and disease from a nutritional and environmental perspective, looking at food from soil to plate and exploring the many connections between mind and body.

Full Interview: Unravelling the Fluoride, Dairy, Mercury & Teeth Connection

In This Episode:

downloaditunesListen to Stitcher

  • Fluoride; should we avoid it?
  • Do mercury fillings effect our health?
  • The lessons learned from the legendary Weston.A.Price
  • Do we need to eat dairy for strong bones & teeth?
  • The best approach for long lasting teeth
  • And much much more…

Get More Of Dr Ron Ehrlich:

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Full Transcript

Guy: Hey, this is Guy Lawrence of 180 Nutrition, and welcome to today’s health sessions. We have a fantastic episode for you in store today. Our guest is one of Australia’s leading holistic health advocates. He is an educator, a broadcaster, and a holistic dentist, and yes. We do tackle our topic today and get into that. He also has a fantastic podcast called The Good Doctors, and his name is Dr. Ron Ehrlich, and he has a wealth of information, and it was awesome to sit down with him for the last, I guess, 45, 50 minutes while he shares his wisdom with us.

We tackle some great topics we feel, fluoride being one of them, and this very debatable mercury fillings is another, dairy for strong bones, so we start delving into these things and what his conclusions have been after probably now, 35 years in the industry. I’m going to also talk about the legendary Weston A. Price who was a dentist back in the ’30s who uncovered some of phenomenal research as well. Awesome subjects, and yeah, you might look at the way you brush your teeth a little bit differently after this episode.

The other thing I wanted to mention is that we currently run two episodes a month generally now, and we interview a guest that we bring in, and [inaudible 00:01:17] discussed and then when we look into bringing in a third episode a month if we can fit it in. We really want to get this content out to you by just making sure we have the time, but what we’re looking at doing is a bit of a Q and A style kind of episodes where we want to answer the questions that we get coming in. If you have a question for us that you would like us to personally answer on the podcast, we will fit your question on there, and we can discuss it and topics at length, so it’d be great to get that feedback from you guys. Yeah, we’ll bring it into a third episode for a Q and A.

I really want to thank you guys for leaving the reviews as well. I’ll do ask often, but they’re fantastic. I thought I’d actually read one out. I’ve never done it before, but we do check every review that comes on. The latest one says, “Thought provoking,” by [inaudible 00:02:08]. I could read that slightly differently but I won’t. They say, “I don’t think there hasn’t been a single podcast where my jaw hasn’t hit the floor with some of the pills wisdom that have been shared. Keep them coming boys.” That is really appreciated honestly. That means a lot to us. Another review we had recently was, “Such informative podcast, five stars as well. I’ve started listening to Guy and Steve on walking and in the gym, so much more interesting than music. It feels like I’m learning while getting my daily exercise. Perfect.” Yeah. We are big advocates of doing two things at once. That’s for sure.
Look. I appreciate it. Keep those reviews coming. It’s like I said it helps our rankings and also, yeah. Keep an eye out as we bring in the third episode. Like I said, drop us an email at info@180nutrition.com.au and just mention the podcast, and we’ll take a look at tackling your questions or some. Let’s go over to Dr. Ron. Enjoy.

Hi. This is Guy Lawrence. I’m joined by Stuart Cooke as always. Hi, Stuart.

Stuart: Hello.

Guy: Our awesome guest today is Dr. Ron Ehrlich. Ron, welcome to the show.

Ron: Thanks guys. Lovely to be here.

Guy: I really appreciate having you on, mate. I seem to see your face popping up everywhere. There is a nutritional talk, a seminar on Facebook, social media, and even on podcasts. I thought it would be best for you to describe [inaudible 00:03:32] exactly what you do if you could share that with us first, because you seem to be man of many talents.

Ron: A man of many talents indeed but at the moment … What I really would describe myself is a health advocate. We’re an educator. I’m in the process of writing a book, so I’m soon I’m going to be to call myself an author, and I’m a dentist, a holistic dentist. There, a few different hats there.

Guy: It’s fantastic. Now, I remember seeing you talk quite a number of years ago. I think it was [inaudible 00:04:05]. I’ll jump in, and you walked on the stage and the first thing you said was you get asked all the time what the hell is a holistic dentist. Would you mind sharing out with us the [inaudible 00:04:17]?

Ron: Sure. Traditionally, dentists focus on the oral cavity. As a holistic dentist, what we focus on is the person attached to that oral cavity. That is a small point perhaps. It rolls off the tongue very easily but it’s a pretty important one because it then leads you into understanding what we’re looking at here is the gateway to the respiratory tract. If you think breathing is important which I think we’ll all agree it is, and sleeping well is important then this gateway is important as well. We’re also the gateway to the digestive tract, so chewing is an important first step in digestion. Getting this mechanism working well optimally is an important part of digestion. As well as that, there’s a huge amount of neurology in this area. Teeth is so sensitive that you could pick up 10 microns. A hair is 20 microns, so there’s a lot of sensitivity and neurology in this area. That’s going on and that leads us on to being involved with chronic headaches, and neck ache, jaw pain. It’s the site of the two most common infections known to man, woman, and child, tooth decay and gum disease, and almost every chronic disease is now seen as a reflection of chronic inflammation.

The big breakthrough was that people discovered that the mouth was connected to the rest of the body. No one knew that up until about 30 or 40 years ago, and that was a big, big breakthrough. Because of the decay, we implant a hell of a lot of material into people’s bodies, in fact, probably more than any other profession put together so all the other professions to put together. There’s a lot going on there and when you consider that this mouth is connected to a human being, with all those things going on, then that affects some of the decisions we make.

Guy: Right.

Stuart: Fantastic. You’ve touched upon a few topics there as well, Ron, that we want to want to delve into a little deeper down the track especially inflammation and chronic disease, things like that. We’ve got a few questions that we have to us for everybody, and they are largely hot topics in your area as well. First stop, fluoride. What’s your take on fluoride?

Ron: There’s no dentist present in this room, myself. The chance of me being stoned by someone is pretty low. It’s almost heresy for a dentist to discuss what are fluoridation in a negative sense. My take on it is this. Of the 140 or so elements there are in the world, 60 of them are required for the human body to function well, optimum. Stuff like calcium, magnesium, zinc … We could go on 60 of them. Fluoride is not one of them. Fluoride is not required for any normal biological, biochemical function, so if it’s not a required element, then it’s a medicine. If it’s a medicine, then it’s the only medicine that is put into the water supply without our individual permission. It doesn’t have regard to whether you’re a 2-month-old baby or you’re a 40-year-old building laborer who is 120 kilos or an 85-year-old woman who is 60 kilos or 50 kilos. There’s not a lot of nuance there in terms of exposure.

We’ve got a medication. There’s an ethical issue there about a medication added to the water supply which I have a serious concern about. Now going back to high school chemistry, fluoride belongs to the same family as the other halogens which are bromine, chlorine, iodine, and fluoride; therefore, halogens, right? We interviewed recently … We’ll talk about my podcast in a moment. I can’t resist getting it plugged in. Anyway, we interviewed a few months ago Professor [inaudible 00:08:23], who is talking about iodine deficiency and iodine is the biggest deficiency in the world. Two billion people in the world have iodine deficiency. Because it belongs to the same family as fluoride, chloride, iodine, fluoride, fluoride has the potential to compete with iodine for the thyroid, so it was used at the beginning of last century right up until the mid-century, mid 1900s as overactive thyroid.

When someone had an overactive thyroid, they gave them fluoride because they knew it would downscale the thyroid function. Here, if you … You guys may not take as many medical histories as I do, but as I get people coming through my surgery, many of your listeners may have been diagnosed with either underactive or overactive thyroid. It’s a huge problem in our society. I have some concerns about including something in the water supply that has the potential to affect thyroid function; that’s number one. In America interestingly enough which has been fluoridated since the 1940s or 1950s, since 1975, the incidence of thyroid cancer has gone up 160% since 1975. Is that to do with fluoride? No. I’m not saying that is. There are lots and lots of reasons why that might be the case, but that’s of concern to me.

Also Harvard University did the study … They did [mineral 00:09:53] analysis of about 30 different studies and there was some suggestion there that in fluoridated areas, IQ levels came down. There is some suggestion that it may affect bone in young men. This thing … Interestingly enough, of the 200 countries there are in the world, only about five of them, I think, it’s Australia, New Zealand, Canada, America and parts of England, they are the only ones that fluoridate. Are we saying that the rest of the world is just so ill-informed that they cannot make a sensible decision? I don’t think so. I think Scandinavia has a good history of looking at research and evidence, and there’s never been a randomized control study which is supposedly the GOLD standard about the effect of fluoride on tooth decay.

For example … I could show you a graph which showed really clearly that in those five countries, tooth decay has come down significantly over the last 30 or 40 years. You would look at it and you go, there it is. There’s proof that fluoride works, but if you go on to the UN side, the WHO side, World Health Authority, there is another graph which shows non-fluoridated countries, trending exactly the same way. What is this all about? A lot of reputation has been built on it. I know that’s true, but I have … In Europe, they do something called the … they have something called the precautionary principle. That is that if something has the potential to cause harm, why not best avoid it? I think that is definitely the better way to go because it’s a really good example of how we approach stuff in western medicine. You eat something that produces the plaque, and the plaque produces the acid, and then it makes a hole in your tooth. Therefore, let’s make the tooth harder. That’s what dentistry does, focusing just on here.

If you ask me, what is a holistic dentist, and I go, “Well, hang on.” This here is attached to the whole body. It’s got a thyroid, it’s got a brain, it’s got bones, it’s got nerves, and it’s got … We need to think about that and the precautionary principle is the one that I would endorse. To get rid of decay, it is far better to say if the hardest part of your body decays because of what you will imagine what’s going on with the rest of your body, why don’t we address what’s going on with the rest of your body and not only get rid of tooth decay, we might also get rid of a whole range of other chronic health conditions in the process.

Guy: You’ve triggered up so many questions already. I don’t know where to jump in.

Ron: In short, guys, I’m not in favor.

Stuart: Again, just to touch on this a little more, water supply aside as the ingredient in our everyday toothpaste, is that something that we should be weary of?

Ron: Now, there is some evidence to support a topical application of fluoride. We now practice use it very sparingly. I don’t personally use it in my toothpaste. I don’t personally apply it to every patient that comes through the door. If I see a tooth surface that is showing the early signs of tooth decay, just a bit of demineralization, then I will clean that surface and I might apply a fluoride varnish to that one surface and instruct my patient not to eat or drink for an hour. The rest of it is a great marketing ploy. I think there is some evidence to support topical application in a controlled way. I know you can make statistics look brilliant. You could say, “By using this toothpaste, we have reduced tooth decay by 30%.” That might be … Your chance of getting tooth decay was to have two surfaces of a tooth filled over five years, and by using this toothpaste, you’ve now got one third of the surface only required, so it’s playing with statistics.

Stuart: Totally. In a randomized study of two people, so [crosstalk 00:14:05].

Ron: I think there’s a place for very careful application of fluoride, but I don’t use it in toothpaste. We don’t use it as topical application in our practice, and we don’t … I personally don’t use it. We don’t recommend it for our patients.

Guy: Fantastic. That was what I was going to ask actually. To recap what you’ve commented on so far being a holistic dentist as well on fluoride and everything, the teeth … Would you be better off actually just changing your lifestyle and nutrition then as opposed to fixing the problem?

Ron: Absolutely. You guys and many of your listeners would be well aware of the work of Weston A. Price. He was a dentist. This is a really interesting story, but you probably haven’t interviewed Weston A. Price, but …

Guy: No. Please touch on it. Yeah, go for it.

Ron: Anyway, the point being, he in the 1920s and ’30s wanted to find out what caused tooth decay, so he went out and he visited traditional cultures around the world. He went to Malaysia, the Malaysian Peninsula, those specific islands, the New Hebrides, up in Scotland. He went to the Swiss isolated villages in the Swiss Alps. He went to Eskimos, he went North American Native Indians, the South American Native Indians. He visited all these different cultures, and what he found was something really unique. What he had was this amazing experiment could never be really repeated now. He had villages that were living on traditional foods and had done so for hundreds of years. What he observed in those villages were that none of them or very few of them had any tooth decay, whatsoever, but more importantly, they had enough room for all 32 of their teeth with some space even
behind the wisdom tooth.

They not only had enough room for their teeth, and we’ll talk about why that’s important in the moment, but they didn’t have any of the diseases of chronic degenerative disease.

They had no heart disease, no cancer, no rheumatoid arthritis, no diabetes, no obesity.

They were structurally, physically, very sound as well as being dentally healthy. What he then did was he talked … He went into the towns, and he looked at the same genetic group.

He really was doing in a way of controlled study, looking at the same genetic group and the one … The genetic group, the same tribe or family even that had moved into the city after 5 or 10 or very soon after a few years was displaying tooth decay, all of the degenerative diseases that are seen in modern civilization. From that, he wanted to determine what was it about traditional foods that was so unique and what was it about our western diet … Remember this was 1935, where people were only eating 12 kilos of sugar a year, now they’re eating … In Australia 45 kilos, in America 60 kilos to 70 kilos.

Put it in perspective here, he was looking at those people and they were healthy. He took food samples from there and he brought them back, and he analyzed them. He found there were three things they all had in common, the traditional diets. Now, they weren’t all Paleo. They weren’t all on Paleo. They were up in Eskimo land. In Alaska, they were on fish and blubber, and da, da, da. In New Hebrides, they were on oats and some seafood, and seasonal fruits, and in the Polynesia, they were on seafood, and they were on some fruits and some root vegetables, all different types of things. They weren’t all along Paleo, but what they all had in common was the traditional diets all were nutrient dense. They had 10 times the amount of water soluble vitamins that may … They likely the … and minerals and they were four times higher in fat soluble vitamins.

You need fat soluble vitamins to incorporate the minerals into your body. They had that and the interesting thing was the best source of these fat soluble vitamins which are A, D, K, E was animal fats that had been grown on pastured lands in traditional ways. This was a fabulous study done in 1935, and I’m about to give a presentation on Friday where I’ve actually done a little bit of a cut and splice of the catalyst program that was on the beginning of this year, so an ABC program in Australia, Catalyst, and it was on gut reaction. One of the senior professors of research at Monash University said, “You know what? There’s this huge breakthrough that’s occurring. It seems that what we eat could be affecting heart disease, cancer, diabetes, obesity, and a whole range of other things.” He was saying it like this was an amazing breakthrough, and if we were careful about what we ate, we could actually extend our life by years if not decades.

Stuart: I don’t believe a word of it. Just advertising. It’s just advertising.

Ron: The beauty of that is if you look at that, and you listened to what you would think, “Oh, my God.” Like, “What is going on?” If this is the breakthrough to the medical community in 2015, this is why we’re in the [inaudible 00:19:34] because you can press the rewind button to a lovely little segment of Weston A. Price where he himself taught and says pretty much the same thing in 1935, so it suddenly taken us 80 years to get on top.

Stuart: It’s so tricky as well, isn’t it? You realized that there is such huge power in even these beautiful and yet nutrient dense foods, but then if you were to take that group who were truly thriving and pull them over perhaps with the same diet, but surround them in the conditions that we have today with email, and stress, and pollution, and the rat race, I wonder how they would feel whether that would have a …

Ron: It’s a good point, Stuart. It’s a good point because one of the things … Stress has been of an interest to me over the last 35 years. In fact, today’s rather that would feel [inaudible 00:20:26] guys. I’m sharing this with you. Today is the 35th anniversary of my practice in the city of Sydney, but that’s another story, but for the last 33 years, the model of stress that I have used, the model of health that I have used in my practice is that our health is affected by stress. I define that stress as a combination of emotional, environmental, postural or structural, nutritional, and dental stress. Those five stresses and people say, “What’s dental stress? You’ve just pulled that out of the hat because you’re a dentist.” I’ve just defined for you what a holistic dentist is. Respiratory tract, digestive tract, chronic inflammation, nerve damage, chronic pain, all these materials that we use.
Dental stress is an important thing that’s often overlooked, but they are the five stresses, so what you’re saying is absolutely true. You could be on the best diet in the world, but if you are in overload, stress, the fight-and-flight mode that many of us, in most of their [inaudible 00:21:29], and you are not going to be absorbing those nutrients absolutely right.

Guy: What I noticed myself … I can us myself as an example because I don’t think a lot of us even appreciate that we’re in the stressful mode. We just assume it’s normal from our day-to-day actions. I went to Mexico a couple of weeks ago, and I was actually meditating four days on and off in a workshop, but I didn’t realize how stressed I was until I got there and then slowly started the wrong way. By the end of it, I got, “Oh, my God, I feel like a different person.” I’ve been carrying that for weeks or months prior to it. It’s amazing.

Ron: Go ahead, Stuart. Sorry.

Stuart: I’m just going to say, can you imagine my stress as Guy is away in Mexico meditating, carrying the business and raising a family, so it works well for both of us, isn’t it, Guy?

Guy: It was fabulous.

Stuart: Right.

Ron: Meditation is another. It’s the big one, isn’t it? It’s just such an important part of being healthy in this day and age. I think you should not be without it.

Guy: There you go. Yeah. I’m certainly exploring it and I’m enjoying the process. You can look then along the way, but …

Ron: Stuart, you look like you’re about to say something.

Stuart: I do. I’m going to bring it back on track to the dental route as well. I’ve got another million-dollar question for you. Guy and myself, we’re children of the ’70s and the ’80s. We’re anything. We always had mouthfuls of sweets and pop and fizzy drink and didn’t really care about too much. We’ve got fillings in our mouths; most of our friends have at this age. Should we be concerned about these fillings particularly if they are mercury amalgam?

Ron: Yeah, I think you should. See, the interesting thing is that it’s mercury. I’ll have to explain. The silver fillings in people’s mouth what it used to be called silver amalgam fillings euphemistically, half of it is mercury and the other half silver, tin, zinc, and copper, so it’s an amalgamation of silver, tin, zinc, and copper, mixed up with liquid mercury. That when you plug into a tooth, within an hour goes hard, and within 24 hour goes much harder. It’s a cheap, it’s been used for 170 years in dentistry, and nowadays, if I … I haven’t done an amalgam filling for almost 30 years, but if your dentist who you might ask this question or say, “Should I be worried about amalgam? ” “No. Don’t worry about it. It’s perfectly safe.” Okay. Let me ask you this question. When you’ve done a mercury amalgam filling on your patient, and you’ve got a little bit left over, what do you with the scrap?
I know it’s a rhetorical question, it’s a trick question, but people should ask it of their dentist because the answer is this, it’s against the law for you to put that scrap into the toilet, the garbage, or down the sink. That scrap has to be disposed off as toxic waste.

However, through some twist of faith, it’s perfectly … The only safe place to put this toxic material is in the mouth of a human being. I don’t know whether … To me, that defies logic.

Guy: It’s like the world has gone mad.

Ron: It’s the mercury, but time … The question then goes because when I was placing mercury amalgams in the late ’70s and up to about 1981 or 1982, I was parroting what the university told me and that’s was, “It’s locked in. It doesn’t escape.” A chiropractor who is referring me patients at that time said to me, “Ron, it does escape. Read this literature.” I said, “Okay. I’ll read it. I’ll read it.” I read it and I couldn’t believe it, so I took … There was a piece of patient came in, a bit of old filling had fallen out, so from the records, it’d had been six or seven years earlier, so I sent it off to the Australian Analytical Laboratory to have it tested. It came back 40% mercury, and it had gone 50% mercury. I thought, “Oh, my God.” Hang on.

Guy: [crosstalk 00:25:55].

Ron: I don’t believe this. I don’t believe it. I repeated that with about four other samples and they all came back 37%, 43%, 39%, 41%. Clearly, mercury was escaping and when it escapes, it gets stored in the kidneys, the liver and the brain, so doing a blood test does not tell you whether you’ve got mercury toxicity or not. It is an issue. It’s one that is very difficult for the profession to grapple with and again it goes back to what’s the difference doing a holistic dentist and a normal dentists? If all your focus is here, and you’re trying to restore a tooth as best as you can, as economically as you can, then mercury amalgam is a great filling material. There’s only one problem, and the problem is that tooth is attached to a human being. Apart from it, perfectly fine.

Guy: If you got mercury fillings, is it quite a procedure to change them?

Ron: Look. It’s not rocket science but it seems to … There is some precautions that one should definitely take. You are better off leaving it in your mouth. Obviously, if there’s decay in there, you don’t leave it in your mouth, but if you’re having it removed because you’re wanting mercury removed from your body, then you need to take a few precautions, and in our practice, the precautions that we take are we use a rubber dam which is a shape of rubber that acts like a diaphragm. We punch a hole in that and the tooth or teeth that we’re working on pokes through, so it forms a barrier so that it protects the airway. We also give people a nose piece, because as soon as I put my drill on to a mercury filling, I create a vapor which your nose is very close to, so I don’t want you to be inhaling mercury vapor. We also use a lot of water to dampen down the vapor for us. We also use high-speed suction to avoid the exposure for us and the patient. We move it in a certain way, so we can flick it out rather than grinding out because that creates more vapor. In our practice, we have air purifiers and negative ion generators to help us deal with that as a OHS.

Guy: Cool. Sure.

Ron: There are some precautions, you should not have it just removed. It does raise the issue of mercury … It raises a really important issue and that is dental materials in general. I was attending a course last year from a professor from the Karolinska Institute in Sweden which is very big on Toxicology, and introduced me to this idea of metal-induced chronic inflammation. By being exposed to metal, on a 24/7 basis, the potential for your body to react by then going into chronic inflammation is there, so in our practice, we’re try and avoid metal as much as we can, and we can pretty well do that. There are some issues around dental materials that need to be considered carefully, but mercury for us has been a no-no for almost 30 years, and whether you’re removing a small filling or a whole mouth, you do it carefully and you support the person. Usually, we work with the person’s naturopath or nutritionist outside.

Stuart: If for instance, I did have a filling, a mercury filling, but I went to the trouble of getting a heavy metal analysis test. Maybe a hair testing kit, and I didn’t have any issues with mercury, happy just to go along and not really pay too much attention to it?

Ron: In our practice is in the city of Sydney, it’s called Holistic Dental Centre. There’s another plug, but anyway … The point about it is that we do not take a dogmatic approach to things to alter it. In a way, I envy those that do, that say, “All amalgam fillings should come out. All root canal teeth should come out. All these, all that.” We’re not dogmatic like that. I think there are two separate issues here. One is should we still be using the material? To me, the answer is definitely no. There is no excuse for using that material in today’s dental world. That’s number one. The second issue is should everyone be having every filling out? The answer is maybe, maybe not. We need to consider each one individually, each person individually. If for example, you were in excellent health however we define that. Of course, you got to be thinking about physical, emotional, mental, all these different …

Stuart: Dental.

Ron: Dental. All those different aspects of health, however we define excellent health. If you were in excellent health, and you’re sleeping well, and you’ve got good digestive, all the functions are going well, and … Hey, I don’t lose any sleep over the fact that when that filling needs to be removed, it should be removed, but when it is removed, it should be done carefully.

Stuart: Right. Got it.

Ron: Hair analysis is a gauge. It’s reasonable indicator. I remember I said mercury is stored in the kidney, the liver and the brain, it’s stored in fat tissues, so to get a proper analysis of what mercury load you have, you need to do a heavy metal … A challenge if you like, so you can take a chelating agent. People are exposed to heavy metals. Say you swallowed lead or something. The way that get that out of your body is by using what’s called the chelating agent. An example of that is something called DMSA. You could take DMSA and for you … Firstly, you would measure your urine before, and you’d have a really low level of mercury in your urine or your blood. It’s not a good measure. It doesn’t float around there, but then you take a couple of capsules of DMSA, and then you retest three, four or six hours later, and you collect the urine or a blood, and then you measure the before and the after. What you’ve done is you’ve dragged the mercury out of the organs and you deposited it in the …

Guy: In the urine.

Ron: … urine hence, to be excreted. That’s a more accurate way of determining it, but as I said, we’re not dogmatic about it. We’re very careful. I have some patients that have come to me from all over the place that they’ve had their amalgams removed in two or three sessions, and I’ve had other patients that have taken 10 or 15 years.

Stuart: Okay, got it.

Guy: Great answer.

Stuart: It’s good to know.

Guy: Another question, Ron on dentistry, and it’s a hot topic that will come up all the time for us is dairy consumption. Is this a key to strong teeth and bones?

Ron: Look. One of the things that I’m also very interested in is why public health messages are so confusing and contradicting. You only have to look at who is sponsoring some of the major professional organizations like the Dairy Corporation is a major sponsor of every professional, nutritional organization as well as the Asthma Council as well as … You name it. The Dairy Council are offering some sponsorship. That is, I think, clouds over some of the issues. I think there is some place for dairy, perhaps in a cultured dairy sense. If the dairy is grass fed, that’s a different story as well as opposed to being grained fed, but it’s certainly not an essential requirement for healthy teeth. No. I think fat-soluble vitamins are and within dairy … There are some fat-soluble vitamins, but there are some other issues that go with them. When we pasteurize and homogenize milk, we remove a lot of the enzymes that help us cope with the proteins in the milk, the casein and that is a common allergy that people and food sensitivity that people have.

I think what’s important is that you have … For strong healthy teeth, from the moment of conception … You get this from the moment of conception. In fact, probably for a good year or two, prior to conception, both male and female, to be eating a nutrient-dense diet that is high in vitamins, fat soluble and minerals, fat-soluble vitamins, and has a really broad range of vegetables and good fats and moderate amount of protein … I could go on about what it is, but it is not dairy. Dairy is not the essential [inaudible 00:34:53].

Guy: I appreciate it. You say fat-soluble vitamins, right? Yet, we’ve been told not to eat for God knows how many years as well to digest the vitamins that are fat soluble.

Ron: It’s actually set us up for the perfect storm. We’ve had the food pyramid which is food grains at the bottom, and avoid fats. We’ve had the low-fat dogma coming to us via [inaudible 00:35:18] and every heart foundation and every pharmaceutical company in the world because that’s something that doctors can measure. They can measure cholesterol, and they can give you a drug to lower cholesterol, so it makes them feel like they’re doing something. We’ve had the food pyramid and we’ve had the low-fat dogma, and we still have heart disease, number one. Cancer, number two, one in two male, one in three women. We will get cancer by the time they are 65. We’ve got autoimmune disease, it’s going to the roof. There are over 200 autoimmune diseases. By autoimmune, we mean Crohn’s, irritable bowel, thyroid function, rheumatoid arthritis, Parkinson’s, et cetera, et cetera. Then we’ve got diabetes and obesity. How is that food pyramid and low fat diet been working for us over the last 40 or 50 years? Not all that good.

Guy: [inaudible 00:36:13].

Stuart: You touched … You mentioned it like a certain type of dairy and you’re also touching on upon the importance of fat-soluble vitamins as well which led me to think of reminineralization. Are we able, through diet and all of these key nutrients, or be it in a different dairy from fats, whatever, great foods, can we assist our teeth in remineralizing themselves?

Ron: I think the answer to that is yes, up to a point.

Guy: Can you explain the remineralization [crosstalk 00:36:50]?

Ron: Let me just explain what demineralization [crosstalk 00:36:52].

Guy: Okay. Perfect.

Ron: Let’s start what’s the beginning of the problem. A tooth is covered by enamel which is really hard. Underneath enamel is dentin which is considerably softer, and underneath the dentin is the nerve and the tooth, right? [inaudible 00:37:08] on a tooth. Now, within the mouth, there are at least 500 different species of microorganisms that we know of, and they live in perfect harmony. There’s a struggle like the rest of the world, the struggle between good and evil in the mouth as a symbol of struggle that goes on a daily basis between good and evil. If you are eating a good diet, then the good bacteria, just as they are in the gut proliferate, and you enjoy good health. If you’re eating a poor diet which is sugar, refined carbohydrates, grains which often break down into carbohydrate and sugar which breakdown into sugars very quickly, then you have a lot of sugar substrate for the bad bacteria to proliferate. You’re like any living organism that eats, it’s got to excrete. It’s got to go to the toilet. What did it excrete is an acid. The tooth is made up of calcium and phosphate, crystals, and so it starts to demineralize the tooth.

That shows up as little whitish spot on the tooth surface first, then it becomes a brownish spot and then it starts to undermine the softer dentin under the enamel, and then one day, you bite into something, and suddenly, out of the blue, you’ve got a hole. It’s been going on there for a while. Now, if you have the early stage of demineralization where you just got this early stage of decay, white spot, or even maybe the brown spot is starting and you eliminated all those substrates that fed the bad bacteria, and you ate a nutrient-dense diet which we’ve already talked about, then there is the chance to arrest decay and stop mineralization and remineralize the tooth. There are some products that [purport 00:38:54] to assist that. One of those products is called Tooth Mousse.
Tooth Mousse is a dairy product derivative and it’s a bio-available calcium and phosphate.

We do use some of that in our practice. I think the issue of mineralization, remineralization is a really important one, and then you get on to the topic of drinks, and water, and sports drinks, and carbonated drinks, and the alcohol, and the acidity of those drinks, you’re pushing up against it. I had somebody coming in to see me the other day who was complaining about sensitivity around the neck of the tooth. This was around 12 o’clock in the morning, and they told me, I said, “What did you have for … What are you eating?” They go, “Oh no. I’m on a really good diet.” “I started today with fruit juice. I have a big glass of orange juice and a big bowl of fruit, and then I have some muesli or some cereal with some milk. I’ve got low-fat milk. I don’t want to get … You know, I don’t want to be unwell, so I’m going to have low-fat milk.”

The Heart Foundation [text 00:40:00] going there and then she comes in to see me with iced tea. [crosstalk 00:40:05]. I calculated for her, and it was only 11 o’clock in the morning, but she’d already had the equivalent of about 27 teaspoons of sugar, and it was on the 11 o’clock in the morning. Really, what we are up against is dairy is not answer, remineralization is definitely possible. You need to consider the food that you’re eating and the drinks that you’re drinking.

Guy: [crosstalk 00:40:30].

Stuart: It’s so sad because that lady would have thought that she is doing the best that she can based upon the information that she is receiving from the supermarkets, from the government, from pretty much everybody in her circle.
Ron: I’m really … One of the things I’ve come to realize is we’ve got a real problem with our health system. In terms of crisis therapy, there is no better place to be. The level of ingenuity, of skill, of intelligence, of equipment that’s available to deal with a crisis, analysis on the medical health crisis is phenomenal. A friend of mine had a 1-week-old baby, open heart surgery for a heart defect. My 89-year-old mother had a new aortic valve replaced. What they can do is amazing. Crisis therapy, tick that box, brilliant. What’s wrong with the healthcare system is that it’s really not a healthcare system. It’s become a chronic disease management system. Really, between chronic disease management and crisis, it’s a great economic model. It generates billions, literally billions of dollars of profit for the processed in pharmaceutical industry, and for the health industry. I reap … I don’t reap billions of dollars sadly, but dentistry is a product of western diet.

Guy: Culture, yeah.

Ron: If I was a dentist in the Swiss Alps village, I wouldn’t be having a very busy time, so we have a chronic disease management system and that’s got to change. It’s unsustainable financially, the human cost, the loss of human potential is enormous.

Guy: Do you think people are being more proactive?

Ron: Definitely. I think there’s two schools … Actually, Guy, that’s a really interesting … but I think that’s a rising tide. I think there are two schools of thought out there at the moment. One is total faith in the Western health model like, all I need to know is my doctor’s phone number. Apart from that, I’m going to be fine. I’ve got health insurance and my doctor’s phone number always work. They’ll just tell me what medication I need, if I need surgery, so be it. It’s all there for me. There’s the other group that says, “Wait a minute. I know that’s there for me, but I don’t want to get it.” They are becoming far more proactive in their life. I think that’s a rising … That’s a definitely a rising tide.

Guy: I was going to add as well even just for the [inaudible 00:43:08] podcast and blogs and things that are popping up the message and from the growth of our podcast over the last years, people are definitely at least hungry for information, and trying to get it out there for people to proactively change.

Ron: I’d agree with that.

Stuart: I did have a question when we were talking about the remineralization and you touched upon the oral microbiome, and I listened to a great podcast a couple of weeks ago all about that very topic. My question to you is mouthwash. Does that affect the oral microbiome because they were saying that it did at the time, and so I just thought we’d ask the expert.

Ron: Were they saying it did in the positive way or negative way.

Stuart: A negative way.

Ron: Absolutely. That whole issue of bad breath for example is a classic example of … It’s such an interesting topic. I could talk to you for half an hour and an hour on bad breath but basically, there are medical reasons why you have bad breath. It’s dental and medical reasons, and yet it is a 10-billion dollar industry of mouthwashes, breath fresheners, da, da, da, da, da. You name it and most of them are totally ineffective and do not address the root cause of the issue which is the same as tooth decay or bad gut biome or bad oral biome, gut biome. The same diet that promotes a healthy gut biome, guess what? It promotes a healthy oral biome as well. That product that you buy … If you have an infection or you’re dealing with something on a short-term basis, maybe we use a herbal mouth rinse, tincture of calendula which is very effective in a short term, but I wouldn’t recommend that for more than a couple of days for any patient. I certainly recommend a mouth rinse on a regular basis.

Guy: Great. Great questions then.

Stuart: It’s interesting. The microbiome in the gut health now is so huge. You see the next breakthrough but many of us don’t even think that it starts in the mouth, and we’re drinking sodas with all these crazy acids, very harsh mouthwashes and rinses or manner of foods that we put in there would have to have an effect at some point I would imagine.
Ron: Look. Like I said, the two most common infections known to man, woman, or child is tooth decay and gum disease. That only arises through an imbalance of the microbiome in your mouth. If that happens there, why on earth wouldn’t it happened anywhere else in the body and it certainly does. That’s what Weston A. Price found out, big breakthrough in 1935. It’s just taking a little while for the [ballot 00:46:05] to arrive.

Guy: [crosstalk 00:46:06].

Ron: He posted a letter 80 years ago, and it’s only arrived on our shores recently.

Guy: That’s amazing.

Stuart: [crosstalk 00:46:14].

Guy: What does a holistic dentist to do with the care for his teeth?

Ron: I try to eat a good diet. Listen, I work on an 80/20 principle, 90/10. If I get to 90/10, I am saintly. I’m very proud of myself. I’d like to think that throughout, most of my … All my week, I’m on an 80/20 basis. You’ve got to work out what percentage is right for you. Some people think 50/50 is pretty good, and to me, that’s ridiculous; 60/40 doesn’t cut it; 70/30 is not going to make that big a difference; maybe 20 is the bottom line; 90/10 is what I do, and if I was 100% or I’d be a social outcast and known whatever [inaudible 00:47:03]. I think you’ve got to cut yourself a little of slack here because you end up getting so stressed out about what you’re reading, that it becomes pathological in itself, but essentially, the basis of my diet is I eat … The majority of my diet, I’m trying to make vegetables of varying colors, as many colors as I can. I try to keep low-ish carb and by carb level, I mean around 70 gram to 80 grams of carb a day is achievable and if people want to know what that is, I would suggest to get a carb counter and spend a week looking and weighing everything you do.

You don’t have to do it for the rest of your life. You’re just going to do it for a week or two to start getting your head around it. I would try … I had moderate amount of quality pasture fed, preferably organic protein, and by moderate I mean … We’re talking about … For me, who is 80 kilos, I wouldn’t want to be eating more than about 60 grams of protein a day. An egg has got 7 grams of protein, so if I have two eggs in the morning, there’s 14 grams, and a 200-gram piece of steak would have 66 grams right there and then. We eat too much protein. There’s no doubt about it. We eat too much meat, and we eat too much meat for two things. Problems with that is, one, for our own health, it’s not good, and two from a sustainability and planetary point of view, I don’t think it’s good. The other thing is good fats. By good fats, I would include butter, olive oil, avocado, coconut oil. I do most of the cooking at home, coconut oil. I indulge myself with some roasted vegetables and duck fat occasionally.

Then I have clean water. I actually purify my water. I have a reverse osmosis filter which removes everything and then I might add a couple of grains of Himalayan or Celtic sea salt. If I can taste it, I put too much in. If you have salts, I use either those salts, Celtic sea salt or Himalayan rock salt which have 60 trace elements in them, and I have moderate amount of seasonal fruit. I restrict my fruit intake, but I do have seasonal fruit and I do have some apples, bananas, berries, preferably organic. They’re very high in pesticides, strawberries and blueberries. Then sea food, moderate amount of sea food. I’m very careful with sea food. The best sea food is I think sardines. A lot of the other … The bigger fish, I wouldn’t touch.

Guy: From the mercury perspective or …

Ron: From a mercury sustain … There’s two issues about seafood. One is sustainability. We have raped and pillaged sea, and we’ve now reduced to up to 90% of its fish stocks over the last 20 or 30 years, so that’s a bit of a problem. The toxicity issue is inescapable, and the higher up the food chain you go, so the big fish are our problem. Then you go to farm fish, and I don’t really want to touch farm fish either because the farm fish are not in a natural environment. They often eat trash fish, so when they scour the ocean, they use big nets and that will take out the fish that can be sold at the fish market, but they have a huge amount of what’s called trash fish which were either too small to eat or a bottom feeders, and so they end up getting milled up to fish meal or they might … I just think farm fishing is not a good … I think sardines are the best alternative, calamari, okay. I don’t eat much. I don’t eat much seafood. It’s overrated.

Stuart: How would you move? What would you do? Are you a marathon runner or are you a crossfit aficionado?

Ron: I’m a functional movement aficionado.

Stuart: Right.

Ron: No. Really, I am. For the last … One of the most liberating things I’ve learned is that if you did 10 minutes or 20 minutes of interval training, high intensity interval training, then your metabolism is up for 24 to 48 hours. If you did a 10-kilometer run, your metabolism would be up for six to eight hours, so you don’t have to do that much to make a difference. For many years, I have attended a fabulous gym. I think he is one of the best trainers in Australia, Origin of Energy in Bondi Junction in Sydney, and Aaron McKenzie is into functional movements. It’s bending, twisting, turning, lunging, reaching, extending, flexing, doing all those movements that we do in everyday life and incorporating them into a workout, and then also focusing on the core. I have tried to do that three or four times a week, and I also do some stairs, high-intensity cardio but only over a short period, and so I don’t … I’m not a runner.

I think people run for various reasons. It’s very meditative. It’s not just the health thing people go out for long runs, but it’s not a really good thing for you. It’s not good for your joints. It’s not good for you. It’s not necessarily a good thing. That’s the first thing. The other thing is I try to wear a pedometer because you could work out for 30 minutes or an hour a day, but you’re sedentary for the 23 hours, and that’s a good thing either. In my surgery, I actually have measured that in a working day, I would walk about 6,000 steps just backwards and forwards from patient, around from where I parked my car to where my surgery is and back again, and to and from. I try and incorporate movement. Every morning, when I wake up in the morning, I do some yoga. I usually do the Salute to the Sun, a few rounds of that. If you’re wanting to do an all-around exercise, that is brilliant. Salute to the Sun, a couple of rounds of that in the morning really gets you going, so yeah. Movement is important.

Guy: A lot of people just don’t move. That’s another thing and another topic but nice to hear you do. I’ve been bringing in yoga to my weekly routine, and I’ve been trying to get

Stu there but he’s not prepared to [inaudible 00:53:46] and come down.

Stuart: Yeah. One day, Guy.

Guy: I’m aware of time. It’s going on a little bit, Ron, and I’d love for you to just talk a little bit about your podcast just to let the listeners know that you’re a podcast to Good Doctors, is that right?

Ron: We do.

Guy: I know Stu has become a fan. He’s been listening to a lot of it lately.

Stuart: I have. I’m loving it.

Ron: Yeah, good. It’s been going for a couple of years now actually, and my co-host, that it’s called The Good Doctors, Health Care Unplugged. Each week we explore. Here comes the introductions too. Each week we … no. Each week we do, we explore health wellness and disease from a nutritional and environmental perspective and we look at food from soil to plate and we look at the connections between mind and body, and we do that because they’re all connected. We really are talking about alternative medicine, we’re talking about good medicine, and my co-host in that is a fabulous doctor in the Mornington Peninsula, integrative holistic GP called Michelle Woolhouse. I personally … we’re up to episode 170, I think, and we do Healthy Bytes which very … Sometimes we interview people, sometimes we have a Healthy Byte which varies from 5 minutes to 20 minutes, and we’re just starting to do book reviews, but I have personally learned so much.
Each week, I get to pretend, and it’s not much of a stretch for me, but I get to pretend that I don’t know everything. I get to ask either our guests or Michelle something, and I’ve learnt so much from that, so it’s a great show. We’re starting to take it little more seriously. We’re going to do some live events next year. It’s going to be really good. It’s a really exciting project. It’s one we both really enjoy.

Guy: Fantastic.

Stuart: Fantastic. If we wanted to connect to The Good Doctors, the best way to do it?

Ron: iTunes or you could go on to our web page which is thegooddoctors.com.au, and we’ve got a Facebook page, we got a lot of information going out. We’re just about to publish an ebook on what is good health, and we’re about to do a whole series of varying programs. We did a fertility series, we’re doing a cardio series, a cancer series, so there’s a lot exciting things happening there next year.

Guy: Brilliant.

Stuart: Fantastic.

Guy: I think you’re right. Since we’ve been podcasting, I’ve learned so much. I find it a privilege. We have guests on like yourself, and we currently do them [inaudible 00:56:18] interview, but the absolute variety of knowledge that you exposed to, it’s awesome.

Ron: I’ve started a second podcast as well.

Guy: Have you?

Ron: I have on through my surgery, but it’s called Holistic Health Conversations. It’s where I interview practitioners that we work with around Australia or around Sydney, and also internationally who have a holistic approach to healthcare. That’s starting up in the next couple of weeks as well from our surgery web page.

Guy: Well done. Fantastic. There you go. Ron, just to wrap up, we have a question we ask everyone on the podcast every week. Nothing too technical, but what’s the best piece of advice you’ve ever been given?

Ron: I think the best piece of advice I’ve ever been given … The best lesson I’ve learned is to take control of yourself and keep an open mind because we love certainly, and if you’re going to change your health, there are two things that are important in change, any change. The first one is to accept control. It’s called locus of control. Do I have the control over my health? I know I don’t 100%, but I want to be as much in control of it as I can, so that’s number one. Number two, a tolerance of ambiguity. Meaning things are not black and white, and keeping an open mind and incorporating information and having knowledge is a very powerful tool, so take control and be the best you can be. That’s the best lesson I’ve learned.

Guy: Awesome. It’s funny you come up with that answer because I’ve been [inaudible 00:58:04] the phrase, beginner’s mind, when you approach the things, and that’s come up in the last couple of podcast actually.
Ron: Look, I often say that I only wish I knew as much I thought I did when I graduated from dentistry. When I graduated, I passed all the exams set by all the professors, and I thought I knew it all. Actually, the more you learn, the more you realize you don’t know, so it’s fun to learn.

Stuart: That’s right.

Guy: Fantastic. What’s coming up next for you?

Ron: I’m just in the process … I’m just finishing a book, and the book is called Simply Be Well. It’s an exploration of the five stresses in life that break us down which I’ve mentioned, emotional, environmental, postural, nutritional, and dental, and the five pillars of health that build us up which is sleep, breathe, nourish, move, and think. It also explores why public health messages is so confusing and contradictory. That’s coming out in the New Year. If people are interested, they can go into my website and we’re going to be … I think I’m going to have the first couple of chapters ready in a couple of weeks, and so we’re going to give them out free, send out the first couple of chapter.

Guy: [inaudible 00:59:10] awesome. Let us know when it’s out. It would be great. Everyone listen to this. Your website, best place to go back to the [inaudible 00:59:19] would be?

Ron: The surgery website, the shdc.com.au. SHDC, that stands for Sydney Holistic Dental Centre.com.au or they go on to drronehrlich. All one word, lower case, dot com, and there’ll be a lot of information on their too. [crosstalk 00:59:37].

Guy: [crosstalk 00:59:36].

Ron: Workshops coming up in the New Year, a Simply Be Well workshop to go with the book, and we’ve got an app that goes with the book as well, so a lot of exciting stuff coming up.

Guy: Awesome. We’ll link to the show notes as well, so people can just go and check it out.

Ron: Thanks.

Guy: [crosstalk 00:59:52].

Ron: Thanks for having me.

Stuart: [crosstalk 00:59:53].

Guy: Thanks for coming on. That was brilliant. I really appreciate it.

Stuart: [crosstalk 00:59:55]. We continue to learn which is great.

Ron: Don’t we? Thanks, guys. I really appreciate it.

Guy: Awesome. Thanks, Ron. Cheers.

Stuart: Thank you. Bye-bye.

The Truth About Food Courts: Avoid Sneaky Tactics & Learn How to Navigate the Lunch Menus

The above video is 3:34 minutes long.

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…

Josh Sparks Thrive

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:

downloaditunesListen to Stitcher

  • 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
  • Josh’s favourite & most influential books:
    Antifragile by  Nassim Nicholas Taleb
    - Fear and Loathing In Las Vegas by Hunter S. Thompson
    - All books by Tim Ferriss
    - Zen Mind, Beginner’s Mind by Shunryu Suzuki
    - All things by Tony Robbins
  • And much much more…

Get More Of Josh Sparks & Thrive:

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Full Transcript

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.

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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?

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Guy Lawrence: Yeah, go for it.

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?

Guy Lawrence: I’ve heard of it.

Stuart Cooke: I have heard of it, yes.

Guy Lawrence: Who’s the author?

Josh Sparks: Nassim Taleb.

Guy Lawrence: OK.

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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.

XX1:04:27.000
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.

Josh Sparks: Thanks. I really appreciate it.

Stuart Cooke: Thanks, Josh.

180nutrition_quiz_blog_post_button

Do You Have Healthy Gut Bacteria? Find Out With This Simple Checklist – Dr David Perlmutter

The above video is 3:17 minutes long.

Watch the full interview below or listen to the full episode on your iPhone HERE.

Guy: Make no mistake, the importance of gut health is becoming more paramount than ever and it’s something I believe should not be ignored. So who better to ask than a board-certified neurologist who truly understands the gut, brain and health connection!

Dr David Perlmutter Brain Maker

Our fantastic guest today is Dr David Perlmutter. He is here to discuss his brand new book ‘Brain Maker’ – The Power Of Microbes to Heal & Protect Your Brain For Life.

The cornerstone of Dr. Perlmutter’s unique approach to neurological disorders is founded in the principles of preventive medicine. He has brought to the public awareness a rich understanding that challenging brain problems including Alzheimer’s disease, other forms of dementia, depression, and ADHD may very well be prevented with lifestyle changes including a gluten free, low carbohydrate, higher fat diet coupled with aerobic exercise.

Full Interview: The Key to a Healthy Gut Microbiome & the ‘Brain Maker’

In This Episode:

downloaditunesListen to Stitcher

  • Why gut health and microbiome is critical for long lasting health
  • The quick ‘checklist’ to see if you have a healthy gut
  • What to eat daily to nurture your gut health
  • David’s daily routines to stay on top of gut & microbiome health
  • Dr Perlmutter’s favourite & most influential books:
    - ‘Good Calories, Bad Calories’ & ‘Why We Get Fat’ by Gary Taubes
    - Siddhartha by Hermann Hesse
    The Disease Delusion by Dr. Jeffrey Bland
  • And much much more…

Get More Of Dr David Perlmutter:

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Full Transcript

Guy:Hey, guys. This is Guy Lawrence of 180 Nutrition. Welcome to today’s health sessions. This is a podcast I certainly thoroughly enjoyed recording and it’s one I’m definitely going to listen to again. There’s a lot of information on here that I’ll need to go over, but ultimately, I think it’s a podcast that if you take the time to understand what’s been spoken about and actually apply the things that are said, it can make a dramatic change to one’s health, to your own life and of course your longevity and quality of life moving forward. I think it’s that big a topic. The topic at hand is going to be pretty much with the microbiome, gut health. Our awesome guest today is Dr. David Perlmutter.

If you’re unaware of David, David is a board-certified neurologist and a fellow of the American College of Nutrition. I almost didn’t get my words out there. He’s been interviewed by many national syndicated radios and television programs, including Larry King Live, CNN, Fox News, Fox and Friends, the Today’s Show. He’s been on Oprah, Dr. Oz, the CBS Early Show. He is actually medical advisor to the Dr. Oz Show. Yes, we were very grateful for David to come on and give up an hour of his time and share his absolute wealth of knowledge with us today. He’s written a couple of awesome books in Grain Brain. He’s got a brand-new book out called the Brain Maker which is what we generally talk about today. That’s obviously the brain and gut connection.

The cornerstone of Dr. Perlmutter’s approach to neurological disorders has been founded in the principles of you could say preventative medicine, which is why we’re super excited to have him on. He has brought public awareness now to a rich understanding that challenging brain [00:02:00] problems include Alzheimer’s disease, other forms of dementia, depression, ADHD may very well be prevented … All these things with lifestyle changes. Think about that for a moment, including a gluten-free, low-carbohydrate, high-fat diet, coupled with exercise and aerobic exercise.

Anyway, strap yourself in. This is fantastic. For all you guys listening in the USA, if you haven’t heard, you might have heard me speaking on a couple of podcasts, but 180 Nutrition and now superfoods are now available across America wide which is super exciting for us. If you haven’t heard about it, you can literally just go back to 180nutrition.com and it’s a very simple way of replacing bad meal choices. If you’re stuck and you’re not sure what to do, we encourage a smoothie and a scoop of 180 with other things. It’s the easiest way to get nutrient-dense foods and fiber-rich foods really quickly. All you have to do is go back to 180nutrition.com and check it out. Let’s go over to David Perlmutter. Enjoy.

Hi. This is Guy Lawrence. I’m joined by Stuart Cooke. Hi, Stewie.

Stuart:Hello, Guy. How are you?

Guy:Our fantastic guest today is Dr. David Perlmutter. David, welcome to the show.

David:I’m delighted to be here, gentlemen.

Guy:It’s fantastic. We’ve been following your work for some time now and be able to expose us to the Aussie audience, I’m very excited about. With that mind, would you mind, for our listeners if they haven’t been exposed to your work before, just sharing a little bit about yourself and what you do?

David:I’d be delighted. I’m a brain specialist. I’m a neurologist, and that probably doesn’t explain what I do. I’m very much involved in various lifestyle factors as they affect the brain, as they affect human physiology, and really have begun exploring well beyond the brain, [00:04:00] what are we doing to ourselves in terms of the foods that we eat, both positive and negative? More recently, how are our food choices and other lifestyle choices affecting the microbiome, affecting the 100 trillion organisms that live within us because we now recognize that those organisms are playing a pivotal role in terms of determining whether we are healthy or not. That’s pretty much in a nutshell what I do.

Guy:There you go.

Stuart:Fantastic. We first heard about you, David, when you wrote the book, Grain Brain which was fantastic. For me, I think it was important because we heard a lot of stories and press about grains and how they’re making us fat and they’re ruining our health. Other ways made the connection of it’s grains … I’m okay with grains. I don’t get any gut ache. I don’t get any gastrointestinal issues, but I never thought about it from a brain perspective. I just wondered if you could share just a little bit about why you wrote Grain Brain, what inspired you to write it?

David:Stuart, the real impetus behind Grain Brain was for the very first time, I thought it was critical for a brain specialist to take a position of prevention, of looking at the idea that these devastating brain conditions that I’m dealing with on a daily basis, autistic children, adults with Alzheimer’s, Parkinson’s, MS, you name it, that some of these issues are preventable, and that really flies in the face of pretty much mainstream doctrine. It is going against the grain, if you will which it seems to fit. It became very clear to me that our best peer-reviewed, well-respected literature [00:06:00] has been publishing information not only about gluten but about more generally, carbohydrates and sugar for a couple of decades, and no one has paid any attention.

It’s been published, but I really found that somebody needed to step forward and make that information known to the general public. I began implementing these practices in my clinical practice in treating patients day to day and began seeing really remarkable results. That is what got behind me writing the book, Grain Brain, really exploring how sugar, carbohydrates and gluten are absolutely toxic for the brain. Ultimately that book was translated into 27 languages and is published worldwide. The message has really gotten out there. I’m very proud of that. These are people reading the book that I will never see and yet, I know the information that they’re gleaning from reading this book is going to help them, and it makes me feel good at the end of the day in terms of what I’m doing.

Guy:Yeah, that’s fantastic.

Stuart:Fantastic.

Guy:Awesome. It’s interesting about grains because people seem to have a real emotional attachment to sugar and grains. The moment you ask them to start cutting down, reducing, removing, it can be quite challenging.

David:People have a religious connection to grain. It’s in the Bible. Give us this day our daily bread. For somebody to come along and say, you know, maybe that’s not what you should be eating, it challenges people on multiple levels. Number one, bread and carbs and grains are absolutely comfort foods that we all love. We all got rewarded as children by having a cookie or a piece of cake on your birthday. We love those foods. We love sugar. We are genetically designed to seek out sugar. It’s allowed us to survive.

The reality of the situation is we’ve got to take a more human approach to this in terms of our higher level of understanding and recognize that we [00:08:00] as a species have never consumed this level of sugar and carbohydrates, and that gluten-containing foods are in fact challenging to our health in terms of amping up inflammation, which is the cornerstone of the diseases I mentioned: Alzheimer’s, Parkinson’s, autism, even cancer and coronary artery disease. In that sentence, we’ve covered a lot of territory.

You mentioned grains, and I want to be very clear. There are plenty of grains that are around that are not necessarily containing gluten; and therefore, my argument against them doesn’t stem from the fact that they contain this toxic protein called gluten but rather because they’re a very concentrated source of carbohydrate. Rice, for example, is gluten-free and you could have a little bit of rice. There’s nothing wrong with a little bit of rice, but you have to factor the carb content of that serving of rice into your daily carbohydrate load and don’t overdo it. I’m not coming down on grains across the board, but I’m really calling attention to the fact that these grain-based foods are generally super concentrated in terms of sugar and carbs.

Guy:I understand your carbohydrate tolerance. You answered the next question where I was going to speak, like, should we limit it to all grains or just the heavily refined and processed carbohydrate kind of …

David:See answer above.

Guy:Yeah, there you go.

Stuart:What about the [high street 00:09:28] gluten-free alternatives where people are saying, well, look, it’s grain-free, gluten-free?

David:Again, Stuart, exactly my point. People walk down the gluten-free aisle thinking, hey, I’ve got an open dance card here. It’s gluten-free. How about it? That opens the door to the gluten-free pasta, pizza, bread, you name it, flour to make products, cookies, crackers and you name it. Again, the issue is that one of the most devastating things that’s happening to humans today [00:10:00] is that our blood sugar is rising. There is a very direct correlation between even minimal elevations of blood sugar and risk for dementia. That was published in the New England Journal of Medicine in September of 2013 where they demonstrated that even subtle elevations of blood sugar well below being diabetic are associated with a profound risk of basically losing your marbles.

Please understand, when we’re talking about Alzheimer’s and dementia, there is no treatment available for that issue. Having said that, then this whole notion of prevention and preventive medicine as it relates to the brain really takes on a much more powerful meaning and urgency.

Guy:Would glycation pop in there as well then where you’re speaking … Would that all stem then from the processed carbs and the fact the brain is …

David:That’s right. Guy, you bring up a very good point, and that is this process of glycation. Just for your viewers, let me just indicate what that is. Glycation is a biochemical term that deals with how simple sugars actually bind to proteins. That’s a normal process, but when it gets out of hand, it changes the shape of proteins, amps up inflammation and amps up what are called free radical production.

We measure glycation really very simply in the clinic, and I’m certain that’s done worldwide, by looking at a blood test called A1C, hemoglobin A1C. Diabetics are very familiar with this term, because it’s a marker of the average blood sugar. A1C is a marker of the rate at which sugar is binding to protein. The higher your sugar, the more readily that process happens. What we’ve seen published in the journal, Neurology, is a perfect correlation between levels of A1C or measures of glycation [00:12:00] and the rate at which the brain shrinks on an annual basis. There’s a perfect correlation then between higher levels of blood sugar through glycation that you bring to our attention and the rate at which your brain will shrink.

Well, you don’t want your brain to shrink, I can clue you. A smaller brain is not a good thing. That said, you’ve got to do everything you can, and that is to limit your carbs and limit your sugar. What does it mean? It means a plate that is mostly vegetables, above ground, nutrient-dense, colorful, fiber-rich vegetables, as well as foods that actually are higher in fat. That means foods like olive oil. If you’re not a vegetarian, that would be fish, chicken, beef that is preferably not grain-fed but grass-fed, fish that is wild as opposed to being farm-raised, like the chicken being free range.

This is the way that we actually give ourselves calories in the form of fat calories that will help us lose weight, help reduce inflammation, help reduce this process of glycation that we just talked about, and in the long run, pave the way for both a better brain but also a better immune system and really better health all around.

Guy:That’s a fantastic description of glycation as well. I appreciate it. Would you recommend everyone to go and get that tested once?

David:Yes, absolutely. In fact, in Grain Brain, I present a chart that demonstrates what I just talked about, the degree of glycation plotted against the shrinkage of the brain’s memory center called the hippocampus. In our clinic, hemoglobin A1C is absolutely a standard test just like fasting blood sugar, and also fasting insulin, the degree of insulin in your body. The level of insulin in your body is really a marker as to how much you’ve challenged your body with sugar and carbohydrates in the past. You want to keep [00:14:00] insulin levels really low.

When insulin levels start to climb, it’s an indication that your cells are becoming less responsive to insulin, and that is the harbinger for becoming a diabetic. Why am I fixated on that? It’s because once you are a diabetic type 2, you have quadrupled your risk for Alzheimer’s. That’s why this is so darn important.

Guy:They start just growing and growing, especially with diabetes as well.

David:Absolutely.

Stuart:In terms of the growing number of people that are suffering neurodegenerative diseases like Alzheimer’s and Parkinson’s and the like, is it too late for those guys or can they …

David:Not at all. I recently gave a presentation with the director of the Alzheimer’s Research Program at UCLA here in the states. We gave a talk, an evening talk at a place called the Buck Institute. This individual, Dr. Dale Bredesen, is actually using a low-carbohydrate diet, gluten-free, normalizing vitamin D levels, getting people to exercise, and actually put together a program of 36 different interventions, has now reversed Alzheimer’s in 9 out of 10 of his original patients. Only 10 patients, it’s not a large number, I admit that, but it is a start.

We are in western cultures so wedded to the notion of monotherapy; meaning, one drug for one problem. You say high blood pressure; I give you a drug. You say diabetes; here’s a pill. You say Alzheimer’s; here’s a pill. Well, the truth of the matter is there is no pill, despite the fact that there’s something on the market, but there isn’t a pill that will cure Alzheimer’s or even have any significant effect on treating the disease and its symptoms. That’s where we are as we have this conversation.

Now, it looks like the work [00:16:00] of Dr. Bredesen is showing that Alzheimer’s is a multifactorial event, and that to cure it or at least turn it around, you have to hit this problem from multiple angles at the same time. It’s happening. It’s not happening through somebody owning the rights to a specific medication.

Stuart:That’s fantastic. That’s radical.

David:I’ll send you the link to the lecture that we gave.

Stuart:Yeah. That was my next question. I would love to find out.

David:Consider it done.

Stuart:Thank you. In your new book, Brain Maker, you dig even deeper and talk about the connection between the gut and the brain. I wondered if you could share a little bit about that as well, please.

David:I will. Let me just take a step back. Last weekend, I went to University of California San Diego, and I met with, of all people, an astrophysicist who is actually studying the microbiome. If you think a neurologist paying attention to the gut is a stretch, how about an astrophysicist? It turns out that he is probably one of the most schooled individuals on the planet in terms of using a supercomputer technology to analyze data, and they drafted him there to look at data that deals with the microbiome in that they have probably the world’s most well-respected microbiome researchers there. They brought Dr. Larry Smarr on board to help Rob Knight really work with the data.

The things going on in the gut in terms of just the information are breathtaking for sure. We now understand that in one gram, that’s one-fifth of a teaspoon of fecal material, there are 100 million terabytes of information. This is a very intense area of research just because of the sheer amount of data [00:18:00] and information that it contains.

We recognize that these 100 trillion organisms that live within each and every one of us have a direct role to play in the health and functionality of the brain, moment to moment. They manufacture what are called the neurotransmitters. They aid in the body’s ability to make things like serotonin and dopamine and GABA. They directly influence the level of inflammation in the body. As I talked to you about earlier, inflammation is the cornerstone of things like Parkinson’s, MS, Alzheimer’s and even autism. The gut bacteria regulate that, and so it’s really very, very important to look at the possibilities in terms of affecting brain health by looking at the gut bacteria.

Having said that, one of the patients that I talk about in Brain Maker, a patient with multiple sclerosis named Carlos came to me and his history, aside from the fact that he couldn’t walk because of his MS was really very profound in that he had been challenged with respect to his gut with multiple courses of aggressive antibiotics. Why would I be interested in that? I’m interested because the gut bacteria control what’s called immunity, and MS is an autoimmune condition. At that point, I began reviewing research by a Dr. Thomas Borody who happens to be in Australia.

What Dr. Borody did, who is a gastroenterologist, a gut specialist, is he performed a technique on patients called fecal transplant where he took the fecal material with the bacteria from healthy individuals and transplanted that into people with various illnesses. Lo and behold, he noted some dramatic improvements in patients with multiple sclerosis. Think about that: [00:20:00] Fecal transplantation for patients with MS. His reports are published in the journal, Gastroenterology. I sent my patient Carlos to England. He had a series of fecal transplants and regained the ability to walk without a cane. He sent me a video, and I have that video on my website. This is a real person who underwent this procedure.

I just took it to the nth degree. The question was how do we relate the gut to the brain? Now we’ve realized how intimately involved brain health and brain dynamics are with respect to things that are going on in the intestines. It’s a very empowering time.

Guy:Yeah, that’s huge. Regarding gut health, and let’s say somebody is listening to this and they’re relatively healthy and they’re going about their day, but they might be curious to know if their gut integrity is good or isn’t. Are there telltale signs that your gut might not be quite right?

David:Absolutely. As a matter of fact, if you turn to page 17 in Brain Maker, I have a list of over 20 questions that you can ask yourself to determine if in fact you are at risk for having a disturbance of your gut bacteria. There are laboratory studies available of course, but these questions are things like were you born be C-section? Did you have your tonsils out as a child? Do you take antibiotics fairly frequently? Are you taking non-steroid anti-inflammatory drugs for inflammation? Are you on an acid blocking drug? Do you have an inflammatory condition of your bowel? Are you suffering from depression? Are you more than 20 pounds overweight?

The reason these questions actually have traction when it comes to their inference with reference to the gut is because these are situations which really point a finger at disturbance of the gut bacteria. I open the book with those questions [00:22:00] because many people are going to answer a positive on multiple parameters and then I indicate to them that that’s not uncommon, but the rest of the book, the rest of the 80,000 words is all about, okay, we’ve all made mistakes in our lives. We all have taken antibiotics. Many of our parents had our ear tubes put in or we were born by C-section or who knows what? The important empowering part about the rest of that book, Brain Maker, is, okay, we messed up. How do you fix it?

That’s what I really spend a lot of time doing in that book, and that is talking about those foods that need to come off the table, those foods that you need to put on the table, fermented foods, for example, that are rich in good bacteria: foods like kimchi and cultured yogurt and fermented vegetables, sauerkraut, for example. How do you choose a good probiotic supplement? What about prebiotics? What about this type of fiber that we consume that actually nurtures the good gut bacteria within us? That’s contained in various foods like jicama, Mexican yam, Jerusalem artichoke, asparagus, garlic, onions, leeks, dandelion greens, etc. These are foods that are really rich in a specific type of fiber that then goes ahead and amplifies the growth of the good bacteria in your gut.

I really wanted to write that book in a very empowering way for all of us living in western cultures where we’ve messed up. The evidence is really quite clear when you look at the microbiome, at the gut bacteria in western cultures and compare what those bacteria look like with more agrarian or more rural cultures, less developed countries.

Stuart:We’ve gone to page 17 and we’ve filled out the checklist and now we’re concerned. How can we test [00:24:00] the diversity or the quality of our gut bacteria?

David:That’s a very good question. There are tests that are available and they are improving year by year, and you can have them done. I’m not sure what you have available to yourselves in Australia, but there are several companies that make those tests available here. The real issue though is I don’t think we yet know specifically what a healthy microbiome should look like. We know the broad strokes. We know that there are ratios between two of the larger groups of organisms called Firmicutes and Bacteroidete that tend to be associated with things like diabetes and obesity, etc. We really don’t know what it means to have a good microbiome.

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One thing that’s really quite clear is that one of the best attributes for your microbiome is diversity. When you look at rural African population microbiome compared to westernized microbiome, the main thing that really jumps out at you is the lack of diversity in our type of microbiome, the lack of parasites, the lack of a large array of different organisms. You may have raised your eyebrows when I said a lack of parasites, but it turns out that we have lived quite comfortably with a wide array of parasites throughout our existence on this planet.

There is something called the old friend hypothesis, which means that we’ve had these bugs inside of us for a long time and not only have we developed tolerance to things like parasites, but we’ve actually been able to work with them and live with them in such a way that parasites and various worrisome bacteria actually contribute to our health. When we sterilize the gut with over-usage of [00:26:00] antibiotics, for example, we set the stage for some significant imbalances in terms of our metabolism. As we sterilize the gut with antibiotics, we favor the overgrowth of bacteria, for example, that can make us fat.

Why do you think it is since the 1950s we’ve been feeding cattle with antibiotics? Because it changes their gut bacteria. It makes them fat. Farmers who raise those animals make more money because the animals are bigger and they’re selling them by the pound.

Guy:Another question popped in. I don’t know if it’s a stupid question or not. Do you think we’ve become too hygienic as well? If we shower …

David:No question. That is called the hygiene hypothesis. I think that it really has been validated. That was first proposed in 1986 when it got its name. It holds that our obsession with hygiene … I paraphrase a little bit … Our overdoing with hygiene, the sterilization of the human body and all that’s within it, has really paved the way for us to have so much allergic disease, autoimmune diseases, what are called atopic diseases, skin-related issues.

We understand, for example, that autism is an inflammatory condition and really correlates quite nicely with changes in the gut bacteria. There’s an absolute signature or fingerprint of the gut bacteria that correlates with autism. Now there are even researchers in Canada, Dr. Derrick MacFabe is one … I’ve interviewed him … who correlate these changes in bacterial organisms in the gut of autistic children with changes in certain chemicals that have a very important role to play in terms of how the brain works.

This is the hygiene hypothesis. It’s time that we let our kids get dirty and stop washing their hands every time they walk down the [00:28:00] aisle in the grocery store and recognize that we’ve lived in an environment that’s exposed us to these organisms for two million years. It has a lot of merit, the hygiene hypothesis.

Guy:Sorry, Stuart. Another question that did pop in there at the same time.

David:Take your time.

Guy:Stress, worry and anxiety because you feel that in the gut when you’re … Have there been studies if that affects microbiome?

David:Without a doubt. I actually have written about these in Brain Maker. It goes both ways. We know that stress increases the adrenal gland’s production of a chemical called cortisol. Cortisol ultimately begins in the brain. When the brain experiences stress and the hypothalamic-pituitary axis is turned on and that stimulates the adrenal glands from make cortisol. Cortisol does several important things. It is one of our hormones that allows us to be more adaptable momentarily to stress but the downsides of cortisol are many. It increases the leakiness of the gut, and therefore increases the level of inflammation in the body. It actually changes the gut bacteria and allows overgrowth of certain organisms, some of which are not actually even bacteria but even yeast. In addition, cortisol plays back and has a very detrimental role on the brain’s memory center.

By the same token, we know that gut-related issues are front and center now in looking at things like depression. We now understand, for example, that depression is a disease characterized by higher levels of inflammatory markers specifically coming from the gut. Think about that. There is a chemical called LPS or lipopolysaccharide. [00:30:00] That chemical is only found normally in the gut to any significant degree. It is actually part of the cell wall of what are called gram-negative bacteria that live in the gut. When the gut is permeable, then that LPS makes its way out of the gut and you can measure it in the bloodstream.

There’s a very profound correlation between elevation of LPS and major depression. We see this correlation with major depression and gut leakiness and gut inflammation, and it really starts to make a lot of sense when we see such common events of depression in individuals with inflammatory bowel disease like ulcerative colitis and Crohn’s.

Stuart:Back to the balance of the microbiome so gut bacteria. What three culprits, what would be your top three culprits that really upset the balance?

David:Number one would be antibiotics. We are so aggressively using antibiotics in western cultures. I think every major medical journal is really calling our attention to that. The World Health Organization ranks antibiotics among the top three major health threats to the world health of this decade. Antibiotics change the gut bacteria. They change the way that bacteria respond to antibiotics, in the future making it more likely that we’ll have antibiotic resistance, making it more difficult to treat bacterial infections when they should be treated. I think that we really have just begun to understand the devastating role of antibiotics in terms of changing the gut bacteria. The over-usage of antibiotics in children has been associated with their increased risk of things like type 1 diabetes, asthma, [00:32:00] allergic diseases.

You asked for three. The other big player I think would be Cesarean section. C-sections are depriving children of their initial microbiome because understand that when you’re born through the birth canal, right at that moment, you are being inoculated with bacteria, bacteria that then serve as the focal point for your first microbiome. When you bypass that experience, you are born basically with the microbiome that’s made of whatever bacteria happen to be on the surgeon’s hands or in the operating room at that time. Interestingly enough, children born by C-section who don’t have that right microbiome have a dramatically increased risk for type 1 diabetes, celiac disease, autism, ADHD and even becoming obese when they become adults.

We’re just beginning to understand really what an important event that is, and that is when you’re born that you receive genetic information from your mother that is what we call horizontally transferred as opposed to the vertical transfer from mom and dad in terms of their genome. Understand that you’re not just getting the bacteria but you’re getting the bacterial DNA. When you get your arms around the idea that 99% of the DNA in your body is bacteria contained in your microbiome, then the whole process of being born through the birth canal really takes on a very, very new meaning, doesn’t it?

Stuart:It does. It’s massive.

Guy:The thing, again, they almost can be beyond our control as well. Like you mentioned, it could have been given antibiotics as a kid and C-section. I just want to make a point that when you start to repair these things, [00:34:00] it’s not a short-term fix, I’m guessing, that it takes time to repair the gut. If somebody is listening …

David:In our practice, we see improvements happening very quickly. We often see people get improvements in as little as a couple of weeks, especially children. They seem to turn around so quickly. The truth of the matter is that we now see literature that indicates that antibiotics, each time you take them, change your gut bacteria permanently. There may not be a total reversal that’s possible based upon some of our lifestyle choices. That said, we are now seeing some really impressive results from what’s called fecal transplantation where you put in to the gut healthy bacteria from a healthy individual.

One researcher, Dr. Max Nieuwdorp in Amsterdam has recently presented his treatment of 250 type 2 diabetics, giving them fecal transplant, and he basically reversed their diabetes by changing their gut bacteria. It’s pretty profound.

Guy:That’s incredible.

Stuart:It’s quite a hot topic over here, fecal transplants. They ran a story a few weeks ago of a chap who was suffering from an autoimmune disease and he first went out of country and received the fecal transplant and his improvements were off the scale, but he put on huge amounts of weight. He was a skinny guy.

David:It’s not the first time it’s happened. Actually, the main use of fecal transplantation is for the treatment of a bacterial infection called Clostridium difficile or C. diff. Here in America, that’s a disease situation that affects 500,000 American [00:36:00] every year and kills 30,000. The antibiotic cocktails that are used for C. diff. are about 26% to 28% effective. Fecal transplantation is about 96% effective. There was recently a publication of a woman with C. diff. and she elected to undergo fecal transplantation and chose her daughter as the donor. Unfortunately, her daughter was very big. Immediately following the fecal transplantation, this woman gained an enormous amount of weight. I think something in the neighborhood of 40 pounds very quickly.

You’re right. It calls to our attention the work by Dr. Jeffrey Gordon here in the states who has demonstrated in laboratory animals that when you take human fecal material from an obese person and transplant that into a healthy laboratory animal, that animal suddenly gets fat even though you didn’t change its food. We’re beginning to understand the very important role of the gut microbiome in terms of regulating our metabolism, in terms of our extraction of calories from the food that we eat.

So many people tell me, you know, Doc, I am so careful with what I eat and I just can’t lose weight. The reason is because through their years of eating improperly, of having antibiotics, etc., they’ve created a microbiome that is really very adept at extracting calories from food. One of the biggest culprits, for example, is sugar. Sugar will dramatically change the microbiome. What do people do? They begin drinking sugarless, artificially sweetened beverages. It turns out that the weight gain from artificially sweetened beverages is profound and in fact, the risk of type 2 diabetes is much higher in people consuming artificially sweetened drinks than those who drink sugar sweetened drinks.

I’m not arguing in favor of drinking [00:38:00] sugar sweetened beverages. I’m simply saying that there’s no free ride here. What researchers in Israel just published was the explanation. The explanation as you would expect is that artificial sweeteners dramatically change the microbiome. They set up a situation of higher levels of certain bacteria that will extract more calories and will also help code for inflammation. There’s no free ride. You’ve got to eat right. You’ve got to get back to eating the types of foods that will nurture a good microbiome.

Guy:Do you think the local doctor or GP is going to start looking at microbiome in the near future? Because there’s only an antibiotic that gets prescribed when you go there, you’re not feeling well or you get a cut …

David:No, I don’t think so.

Guy:You don’t think so?

David:No. I wish it were. I wish that were the case. Next month, I’m chairing an international symposium on the microbiome with leaders in the field from all over the world, well-respected individuals. The people who are going to attend are really a very few group … a small group … It’s be a big group, but these are people who are really highly motivated to stay ahead of trends, and by and large, this is going to take a long time to filter down to general medicine. It just isn’t going to happen any time soon.

Guy:Proactive approach always seems to be the way.

David:You got it.

Stuart:Say I wanted to be a bit proactive right now and I’m going to jot down to the chemist and think, right, I’m going to ask them for their top pre- or probiotics. Is it a waste of time?

David:No, I don’t think so, especially as it relates to prebiotics. You can’t go wrong by increasing your consumption of fiber, but prebiotic is a special type of fiber that in fact nurtures the gut bacteria. [00:40:00] You can go to your chemist and in fact, they may very well sell you a wonderful prebiotic that’s made from, for example, Acacia gum or pectin or something like that. There happen to be some pretty darn good probiotics on the market as well. I think there are certain things that you have to look for. I’ve written about them in my book. There are certain species I think that are well-studied and there are five specific species that I talk about in the book like Lactobacillus plantarum, Bifidobacterium longum, Lactobacillus brevis, etc.

The point is, hey, we have more than 10,000 different species living within us, so it’s hard to say what’s best. We do know that some of these species have been aggressively studied and do good things in the gut with research now coming out indicating that interventional studies, in other words where they give certain bacteria to people, there are changes that are measurable. Let me tell you about one interesting study that was just published.

A group of 75 children were given a specific probiotic for the first six months of their life; it’s called Lactobacillus rhamnosus. They followed these kids for the next 13 years. What they found was that the children who had received the probiotic, half the group, none of them developed either ADHD or a form of autism. Whereas the group that did not receive the probiotic, there was a rate of autism or ADHD of about 14.2%. What does it say? It says that balancing the gut helps do good things. This study took 13 years to complete, maybe another year or two to publish, but we’re getting to the point where we’re seeing interventional trials of specific organisms having positive effects [00:42:00] on humans. I think that’s what the future is going to open up with. I think we’re going to see much more of that.

Guy:Definitely. Even from us, we’ve been involved in the health industry for quite some time and we’ve seen microbiome, gut health, more and more information is coming out.

David:Yes, you are. It’s time. It’s really going to be very, very empowering.

Guy:Yeah, it’s become a hot topic. Look, I’m aware of the time, David. We have a couple of questions that we ask everyone on the show that they can be non-nutrition-related, anything.

David:Is this the bonus round?

Guy:This is the bonus round, man.

Stuart:I just wanted to pop in, Guy, just before you hit those last ones. I was interested, David, as to do you have a tailored personal daily routine specifically to nurture your microbiome?

David:Yes. It’s what works for me. I’m super careful about what I eat. The truth of the matter is I am at risk for Alzheimer’s. My dad passed away about two months ago with Alzheimer’s so I know I’m at risk. Probably one of the most important nutritional things I do is exercise. It’s nutrition for the soul. I guess I have a little leeway there. It’s really good for the microbiome as well. It really helps protect the ability of that LPS from damaging … ultimately leading to damage to the brain. Exercise actually increases the growth of new brain cells through something called BDNF. My dad is very low in carbohydrate, extremely low in sugar. I use a lot of prebiotic fiber, 15, 20 grams a day. I take a strong probiotic, vitamin D, vitamin E, fish oil, a multivitamin, a B complex. You didn’t ask about supplements but I just toss that in for the heck of it.

I generally, for me, do well with only two meals a [00:44:00] day. I don’t yet know who wrote down that you have to have three meals a day or the world would come to an end, but somebody must have obviously. Because I like the fact that I haven’t eaten from dinner until I have either a later breakfast or an early lunch the next day. That sometimes can be as long as 12 to 15 hours of not eating. It works really well for me because as I wake up in the morning, my brain is sharp and I never really liked exercising with food in my belly. A lot of people have breakfast and go to the gym. Fine. It doesn’t work for me. I like to go to the gym on an empty stomach and then have lunch and then dinner.

Guy:Fantastic.

Stuart:That’s excellent. Does the type of exercise make any difference to the way you feel?

David:Well, sure it does. The type of exercise I really gravitate to is aerobic because as I talked about in Grain Brain, aerobic exercise is the type of exercise that actually will turn on the genes that will code for this BDNF chemical that will allow you to grow your brain cells. That’s what the studies at University of Pittsburgh have demonstrated. You really need to do aerobics. I do a lot of stretching and I lift weights as well. I think those are good for you, good for a person. I’m prone to back issues. I do a whole routine for my back. The one thing that it’s inviolate in terms of my routine is the aerobics part.

Stuart:Excellent.

Guy:Fantastic. I appreciate that. That’s awesome. Back to bonus round, have you read any books that have had a great impact on your life that you’d like to share?

David:I have. From a medical perspective, there’s a couple of good books by Gary Taubes called Good Calories, Bad Calories, and another one called Why We Get Fat: And What to Do About It. I would recommend the latter, Why We Get Fat: And What to Do About It [00:46:00] because it is so clear in terms of mechanisms that relate to sugar and weight gain and inflammation.

I’ve read Siddhartha by Hermann Hesse on a number of occasions. I think it has resonated with me on a personal level in terms of my life journey, one of the most perhaps influential books for me. Pardon me?

Guy:Fantastic. You’re not the first person to say that book as well.

David:In fact, I just looked at it earlier today. I love books. I don’t know if you could see [crosstalk 00:46:41]. A lot of people these days send me their books to review so I’ll write a comment on them. I’ve got this really great conduit of new books coming to me, two and three a day now, which is really great. I really am fortunate because I get to see a lot of books before they’re actually even published. I reviewed a book today from a Harvard researcher on what is it that makes us hungry and what to do about it, a really incredible book.

I recently reviewed a book by Dr. Frank Lipman talking about the 10 things to do to stay healthy. Really it was The 10 Things That Make Us Fat and Grow Old, is the title. It isn’t out yet, but I read that book this morning, a very, very powerful, clean-cut, straightforward information that’s totally in line with current science.

There’s another really good book I would encourage people to look at called The Disease Delusion, and it’s written by Dr. Jeffrey Bland. It really is an important book because it talks about where we are in terms of how medicine is practiced, how we look at patients and really paints a good picture in terms of what medicine could look like in the [00:48:00] future. I’d encourage your viewers to take a look at that book.

Stuart:Excellent.

Guy:Fantastic. We certainly encourage Brain Maker as well which [crosstalk 00:48:07].

David:Thank you. I appreciate it.

Guy:Last question: What’s the best piece of advice you’ve ever been given?

David:My dad used to say no matter how … As you go through life, my friend, let this be your goal. Keep your eye upon the donut and not upon the hole. It always worked for me.

Stuart:I like it.

David:There’s one other, I don’t know if it’s advice, but a statement that was made by Maurice Maeterlinck, a Belgian Nobel Laureate. I first read this when I was visiting a friend, Dr. Amar Bose. He’s the one who has Bose audio, the headphones and speakers. He took me to his laboratory in Massachusetts and I was very impressed, but then we went into his office and on his glass door was the following quote by Maurice Maeterlinck: At every crossway on the road that leads to the future, each progressive spirit is confronted by a thousand men appointed to defend the past. That always meant a lot to me because Dr. Bose really went against the system as he created his audio products. People said it couldn’t be done. You can’t cancel sound, on and on.

I really know what it’s like to be opposed by a thousand men appointed to defend the past because the stuff that we talk about is not status quo. It’s not what everyone is doing. I’m grateful for that. I think that it hopefully is ahead of the curve. Time will tell. We’ll see where we go. When maybe the three of us have a conversation in a couple of years, we’ll see where we are.

Guy:Yeah. Fantastic. We really appreciate it. For anyone listening to this who would like to get more of you, where would be the best place [00:50:00] to go online?

David:My website is drperlmutter.com. That’s D-R, Perlmutter, P-E-R-L-M-U-T-T-E-R, dot-com. Facebook I post every day. Oddly enough, David Perlmutter MD. My books are in Australia. They’re around the world so people can read my books if they like as well.

Stuart:Fantastic.

Guy:Yeah, fantastic. Greatly appreciate you coming on the show today and showing your knowledge and time with us and the listeners.

David:Sure. My pleasure. I sure appreciate it.

Guy:It was absolutely fantastic. Thank you.

Stuart:Thank you, David.

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7 Quick & Easy Ways to Supercharge Your Breakfast

healthy breakfast bowl smoothie

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

tumeric

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.

Leftovers

left overs dinner

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)

healthy fats

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

breakfast smoothieWe 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 vinagarApple 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

healthy breakfast bowlEasy 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)

ABC nut butterMove 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.

Conclusion

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 :)

Eating Nuts… Will They Make Me Fat, How Many, Which Ones? End The Confusion Here.

health benefits of nuts

Guy: If ever there was a post that needed to be written for our blog, I think it would be this one. Even though eating nuts can come with some great benefits, there is often much confusion and misinterpretation too. From fear of making us fat to the newly converted clean eater who has taken up ‘paleo’, who eats nuts by the bucket load as they’ve ran out of snack ideas, this post covers the do’s and don’ts of the nut world.

So if you are wanting the low down nuts, that take five minutes and enjoy this post by naturopath Lynda Griparic. Over to Lynda…

Lynda: Are nuts really that healthy? Can they be eaten on a weight loss program? What about phytic acid? Are nuts too high in omega 6? Are nuts too high in carbs? How much is too much?

These are questions I get asked all the time. Let me pre-empt this article by saying that this is a broad view. You may need to tweak your nut consumption to suit your individual needs. At the very least I hope to reduce your fears and confusion about these multicultural babes.

In general, most nuts;

  • Support cardiovascular health
  • Extend your lifespan
  • Improve lipid profile;lower low density lipoproteins (LDL) and improve high density lipoproteins (HDL) levels.
  • Reduce risk of diabetes and metabolic syndrome
  • Improve antioxidant and nutrient status
  • Reduce inflammation
  • Contain a moderate amount of protein
  • And for the most part are a good source of fibre

Before we get nut specific let’s chat about phytic acid (aka phytate). Phytic acid is found in many plants, especially the bran or hull of grains, nuts and seeds. Unfortunately humans cannot digest phytic acid which is a problem because phytic acid binds to minerals such as iron and zinc in food preventing their absorption. Phytic acid disrupts the function of digestive enzymes such as pepsin, amylase and trypsin. These enzymes are required for the breakdown of proteins and starch in our food. A diet rich in phytates, such as grains can cause mineral deficiencies. Some of the phytic acid content can be broken down by soaking and roasting. On a more positive note phytic acid may have anti-cancer properties and can be converted to beneficial compounds in the gut.

How many nuts can I eat a day?

A loaded question that depends on a few factors;

  • your metabolic health and weight
  • your mineral and general health status
  • if you have any serious digestive issues
  • your nut preparation: soaking, dehydrating, roasting before consumption

Those with serious digestive issues may do better avoiding nut flour and nut butters. Even though nut flour does not contain much phytic acid because they are made from blanched nuts and phytates are found in the skin, many find it hard to digest nut flour in large amounts. Nut butters are often made from unsoaked nuts, making their phytic acid levels relatively high.

For most people with a low phytic acid diet, a handful of well prepared nuts daily would be a great addition, providing many amazing health benefits as you’ll soon see.

Which Nuts Should I Invest In?

Here is a list of the most popular nuts along with their pros and cons. If you are simply looking for weight loss tips, scroll to the bottom of this post.

Macadamia Nuts

macadamia nutsI must start with my all time favourite nut, the macadamia. No doubt, many feel the same. For starters macadamias simply taste amazing. They are buttery in texture and flavour, are amazing in raw desserts and offer much goodness such as healthy fats mostly monounsaturated fatty acids (MUFA), followed by Linoleic acid (LA), Alpha-linolenic acid ALA and saturated fats (SFA). They are low in carbohydrate, harmful Omega 6 fats, phytic acid (no need for soaking) and pesticide residue and contain Vitamin B1, copper, iron and a fair whack of manganese (think bone and thyroid health). Great for those creaky knees. They are worth every pricey penny. Just be mindful of overconsumption. I find these guys slightly addictive. Stopping at a handful may be tricky :)

Interesting fact: Macs have been shown to improve lipid profile; reduce total cholesterol, low density lipoproteins (LDL) as well as increase high density lipoprotein (HDL) levels and may reduce inflammation and prevent coronary heart disease. Macadamias have around the same amount of the health promoting monounsaturated fat, oleic acid as olives.

Almonds

AlmondsAlmonds in moderation are amazing. They contain quality protein, fibre, healthy fats, namely MUFA, LA and SFA. They are rich in vitamin E, B2, copper, l-arginine, magnesium and manganese. The downside to almonds aside from our inability to control the amount we consume is their high phytate content. Soaking for around 12 hours and or roasting can help reduce these levels or purchase skinless almonds where possible.

Interesting fact: almonds and almond skins are rich in fibre and other components which support your gut flora (microbiome) and act as a prebiotic. Almond consumption can improve lipid profile, reducing total cholesterol and LDL. Almonds may also improve blood sugar balance and reduce appetite when eaten as a snack. The l-arginine content in almonds offer many cardiovascular health benefits. The almond skin is typically rich in antioxidants (polyphenols, flavonoids). In fact approx 30g of almonds have a similar amount of polyphenols as a cup of green tea or steamed broccoli.

Brazil Nuts

Brazil NutsSeriously great tasting, slightly sweet nuts that are mostly known for their selenium rich bodies. Per 30g they are comprised of 88% selenium. They are a good source of healthy fats (MUFA, LA, SFA). Are low in carbs and rich in other nutrients such as copper, magnesium, manganese and B1. A little bit goes a long way with these nuts, which is just as well because they are not the cheapest nut out there. A modest brazil nut or two a day will give you a good dose of selenium. Selenium is an extremely important antioxidant essential for thyroid health and for a healthy immune and cardiovascular system. It’s worth mentioning that Brazil nuts are high in phytates however eating small amounts to get your selenium and nutrient dose should not cause a problem.

Interesting fact: at small doses these nuts can improve selenium levels in the body. They are also a great anti-inflammatory food with the capacity to improve lipid profiles.

Cashews

Cashew NutsAnother dangerously delicious nut, creamy and sweet in texture and flavour. These nuts do not have as amazing nutrient profile as some of its nut colleagues but alas they do make for a great cheese substitute. Think raw cheesecake.

They are a little higher in carbs than the other nuts averaging around 8.6g per 30g. They contain healthy fats, quality protein, B1, copper, manganese, iron, magnesium and zinc. These guys are notorious for being over consumed and causing allergic reactions. You can soak cashews for 2-4hours.

Chestnuts

ChestnutsChestnuts are in a little league of their own. They are quite starchy in comparison to their fatty friends containing around 22 g of carbs per 30g. They are low in fat and protein and contain copper, manganese, Vitamin B6 and folate.

They are however low in phytates and are quite flavoursome raw, roasted or steamed. I would treat these guys as you would a starch and have them in moderation.

Hazelnuts

HazelnutsHazelnuts, also known as filberts, are not a popular nut, unless you consider Nutella your hazelnut source. God knows why, because roasting these and sprinkling them onto salads makes for an an amazing experience. They might be worth your attention though given their nutrient profile. Hazelnuts are rich in healthy fats (MUFA, LA, SFA), manganese, copper, vitamin E and have a decent amount of magnesium and iron. Hazelnuts have moderate levels of phytates and can be soaked for 8-12 hours.

Interesting fact: Hazelnut skins are rich in antioxidants (polyphenols) with total antioxidant capacity richer than dark chocolate, espresso coffee and blackberries. As most nuts they have the capacity to improve cardiovascular health, lipid profiles, reducing LDL and may have an anti-inflammatory effect.

Pecans

Pecan nutsPecans are an underrated, under-consumed nut and another favourite of mine. These quirky looking nutrient giants are packed full of antioxidants, healthy fats (MUFA, LA, SFA) with a decent whack of fibre and nice dose of protein, manganese, copper, B1 and Zinc. Apparently pecans have the highest level of antioxidants of any nut. You can soak pecans for 6 hours.

Interesting fact: aside from their impressive antioxidant status, whole pecans are fantastic for reducing inflammation and oxidative stress and improving lipid profile. Try them in your salads, have them raw or activated. Pecans are the nuts that make my raw brownies a healthy signature dessert. CLICK HERE for Healthy Pecan Chocolate Brownie Recipe.

Pine Nuts

Pine NutsPine nuts play a starring role in any good pesto and taste amazing, raw or toasted on salads. They are rarely eaten as a snack and are a wee bit pricey due to the labour intensive harvesting process. As most nuts, pine nuts contain healthy fats and other vitamins and minerals namely manganese, vitamin B1, copper, magnesium and zinc. You can soak pine nuts for a few hours.

Interesting fact: Pine nuts may suppress the appetite and lower LDL levels. Some may be prone to “Pine mouth”, a condition caused by pine nut consumption that makes everything you eat taste bitter and metallic.

Pistachios

Pistachio nutsPistachios look aged and strange and often come with a barrage of complaints such as “there is not enough nut-meat in the shell” and “the darn shell won’t open”. I dare say though that they are worth the effort for both taste and benefits. They are low in phytic acid and you can soak them for up to 8 hours.

Interesting fact: Pistachios act as a natural prebiotic (even more so than almonds) because of its non-digestible food components such as dietary fiber. This fibre stays in the gut and feeds our good bacteria, stimulating their growth. They also contain phytochemicals that have the potential to positively improve the balance and diversity of your gut microbiome.

Pistachios are also an excellent source of vitamin B6, copper and manganese and a good source of phosphorus and thiamin. Pistachios have the potential to significantly improve lipid profiles and blood sugar status so are a great addition to those individuals who already have or want to prevent diabetes and metabolic syndrome.

Walnuts

WalnutsMany primal eating folk have ditched the walnuts concerned that they are too high in Polyunsaturated fats (PUFAS) and contain unstable linoleic acid. You may want to un-banish your banish though as walnuts really do have an impressive nutrient profile and eaten every so often can be a valuable and delicious addition to the healthy diet of most.

Walnuts are a good source of copper, manganese and magnesium. They also contain protein, iron and as mentioned before are quite high in PUFA but if your diet as a whole has a significant amount of Omega 3’s and is relatively low in Omega 6 from other sources (seed oils etc) you should be fine. They are moderately high in phytates and can go rancid quite quickly so buy small quantities from a trusted supplier and store unshelled walnuts in the fridge or freezer. You can soak walnuts for around 4 hours. If you are feeling adventurous and do not mind the somewhat bitter taste eat the skin as up to 90 per cent of the antioxidants are found there.

Interesting fact: Walnuts are capable of supporting cardiovascular health by improving lipid profile (reducing LDL) and reducing blood pressure.

Peanuts

PeanutsIt would be fair to say most people reading this post has got stuck into a bowl of salted peanuts in their time! Would you believe these guys are actually legumes? Sadly there are a few things going against this legume/peanut. For starters peanuts are a common allergen for people. They contain aflatoxin (harmful to the liver) and are often heavily sprayed with pesticides.

The salted variety of peanuts are also a domino food. Very easy to over consume if you’re not careful! I would avoid regular consumption.

Conclusion (& weight loss tips)

In a nutshell (Oh yes I just went there). Given the extensive positive research out there, I believe that a handful (around 2 heaped tablespoons) of well prepared, good quality nuts daily would be a valuable part of a healthy diet and in most cases support fat loss, cardiovascular health and blood sugar irregularities. In fact studies have shown that nut eaters tend to be leaner, more physically active and non smokers.

The problem is stopping at a handful. If you struggle with self control when it comes to nuts try the following to avoid overconsumption.

Weight Loss Tips

If your goal is weight loss and not just health maintenance, then you should bare in mind the following tips.

- Be selective with which nuts you choose to stock: choose nuts with a decent amount of fibre and low carb such as almonds and pecans and stay clear of cashews.

- Avoid nut butters: they are ridiculously good and rarely do we stop at a tablespoon, let’s face it.

- Leave the skins on. Its where you may find protective antioxidants and fibre.

- Buy nuts with shells. If it takes time and effort to de-shell you are more likely to consume less.

- Buy small quantities to avoid temptation. This also ensures your stash does not go rancid too quickly.

- Rather than have a handful, get your quota by popping them on your salads, on top of fish and other meals.

- Chestnuts: probably not a nut to eat by the handful given their starchy profile. Treat them as you would starchy vegetables in your diet.

- They are small snacks. Treat nuts as you would snacks not a main course.

Did you enjoy this post or find it helpful? Do you eat nuts? We’d love to hear your thoughts in the comments section below…

lynda griparic naturopathThis article is brought to you by Lynda. She is a fully qualified Naturopath and Nutritionist with over 13 years of experience in the health industry. Lynda specialises in detoxification and weight loss. She has extensive experience in running healthy, effective and sustainable weight loss programs and has expertise in investigating and treating the underlying causes of weight gain and metabolic problems.

If you would like to book a consultation with Lynda, CLICK HERE

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3 Biggest Paleo Diet Misconceptions

The above video is 3:51 minutes long.

Watch the full interview below or listen to the full episode on your iPhone HERE.

There’s no doubt about it, the paleo diet certainly has divided opinion (especially if you listen to the media)! We ask Marlies Hobbs, what are the biggest misconceptions when it comes to the world of paleo. Can you guess what they are?

If you like inspirational stories, then this one is for you, as we have on todays show Marlies, who is the co-founder of the Paleo Café along with her husband, Jai.  She had a great career in law and threw it all in to start the Paleo Café.

marlies hobbs paleo cafe

After the birth of her dairy-intolerant son Troy, she had a new outlook on life and a sincere appreciation for the effects of food on our physical (and mental) health. After making massive changes in their own life when it come to the foods they ate and the direct impact it had on their health, what follows is a fantastic journey of courage and commitment as they set out to create a paleo cafe lifestyle revolution! Enjoy… Guy

Full Interview with Marlies Hobbs: Why I Risked It All To Start The Paleo Cafe


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Listen to Stitcher
In this episode we talk about:

  • Why she quit her secure job in law to start a cafe revolution
  • The greatest lessons she’s learned about the paleo diet
  • How she handles her hashimoto disease through food
  • Why gut health is a main priority
  • The Food Strategies she uses for her children
  • How she lost 8kg in weight by making simple dietary changes
  • And much much more…

CLICK HERE for all Episodes of 180TV

Get More of Marlies Hobbs Here:

 

Full Transcript

Guy Lawrence: Hey, this is Guy Lawrence and welcome to another episode of the Health Sessions.

Today, I’m sitting in the Paleo Café in Bondi Junction, Sydney, and this is place where myself and Stu like to try and have our business meetings so we can rely upon the food. But it’s also very relevant to today’s guest.

Now, I do wonder if people get the feeling, you know, sometimes their career is not serving them what they want to do or they’re trying to have more purpose and meaning to it all, I guess. What they’re trying to do with their life, even, in general. I know I certainly had that before starting 180 Nutrition and wanted to make a difference.

And, you know, today’s guest is no exception. So, if you like inspirational stories, this one’s for you, because we have on the show today Marlies Hobbs, who is the co-founder of the Paleo Café along with her husband, Jai. And she decided one day to give it up; all her job security. She had a great career in law and threw it all in to start the Paleo Café.

And so why did she do this? You know, it takes massive courage and dedication, that’s for sure. And obviously a lot of passion. But in a nutshell, they’d just had a newborn son, Troy, and when he was born he was suffering acid reflux for many, many months. He was vomiting a lot and it was causing multiple problems, obviously, to them and they were very worried about him. And they realized that; eventually they found out that he was dairy intolerant, and then they started looking into other foods that might be causing problems, not only to their son Troy but to their own health as well.

And she stumbled across the book The Paleo Diet by Loren Cordain and started applying the principles for that. Within five weeks, she’d dropped 8 kilos. Her digestive problems improved and Jai also lost a lot of weight as well and realized they wanted to make a difference in the food industry. And in 2012, the first Paleo Café was born. And it’s now 2015, as I’m saying this, and I think there’s 14 or 15 Paleo Cafes now across Australia, which are awesome. So if you’re in the neighborhood certainly check them out.

I don’t know about you, but if you are needing be inspired and motivated to make change, you’ll get a lot out of this episode today with Marlies. She explains it all, and of course her own health journey as well. It was fantastic to have her on the show.

We also get a lot of emails as well with people asking us, “How do I drop the last five kilos? How do I lose weight? How do I get around bloating?” You know there’s a lot of misinformation out there. So, obviously, with these podcasts and everything that we do, we get comments coming back every week, so we’ve put a quiz together. It’s very simple. You just go in and answer the multiple choice surveys and from that we can then give you content regarding what your answers were.
And some of the biggest roadblocks that we find are, you know, misinformation, people can’t lose the last five kilograms, and also they struggle sticking to their diet in general. So we’ve addressed all these issues and put them into some great information. All you need to do is go back to 180nutrition.com.au and take the quiz and go from there, basically.

But also give us some feedback on what you think of the videos. We’d love to hear from them. And everyone’s that been leaving reviews on iTunes over the last few weeks, really appreciate it. Keep them coming, if you haven’t. It only takes two minutes to do. It gives us good feedback, it helps with our rankings, and it helps us reach more people and it allows us to continue to get awesome guests so we can share them with you and you can listen to them on the podcast. So, head over to iTunes, five-star it, subscribe, leave a review, and it’s always appreciated and we love getting the feedback and thanks again for people who have left them; it’s greatly appreciated.

Anyway, I’m gonna start talking. Let’s go over to Marlies Hobbs. Enjoy.

Hi, this is Guy Lawrence. I’m joined with Stuart Cooke, as always. Hi, Stuart.

Stuart Cooke: Hello, mate.

Guy Lawrence: And our lovely guest today is Marlies Hobbs. Marlies, welcome to the show.

Marlies Hobbs: Thank you for having me.

Guy Lawrence: Yeah, no, fantastic. We’ve got some awesome things to cover today. Everything paleo and the Paleo Café. But before we start any of that, would you mind sharing us a little bit about yourself and your journey prior to moving into the Paleo Café world?

Marlies Hobbs: Yeah, sure. So, basically, I grew up in Cairns, went to law school, and was practicing as a planning and environment lawyer until I had my first son Troy. And he was born really sick with a dairy intolerance. And it was through that experience that I really learned the profound effects of food on the body as well as the mind.

And at the time I was suffering from acne, digestion problems, fluid retention. Having issues with XXbloating?? 0:04:48.000XX. And I certainly didn’t wake refreshed. So, I had some health issues which I had just accepted as normal, but I guess being awoken to the impact of food on the body.

I had a bit of curiosity there, and Jai, my husband, was actually enjoying his CrossFit and his CrossFit coach told him about the paleo diet and Jai was really keen to give that a go.

And at the time, I was very skeptical. I had just gone through hell and back with my son. He was basically; he screamed for the first four and a half months of his life. You know, he was vomited and pooing blood. It was, like, a very traumatic time. He woke every hour throughout the night. I basically didn’t sleep.

And so, as we were coming out of that struggle, and Troy had been prescribed a dairy-free formula, because basically I had lost my milk because of the stress that that had put on my body and whatnot.

I guess I was really not in a position to want to try any new diets. I just really wanted to, I guess, rejuvenate. But he brought home The Paleo Diet by Loren Cordain and I read the first chapter and it suggested all these possibilities to actually heal myself from many of the health complaints that I was experiencing. So, it was at that point that I was prepared to give it a go. And we, as a family, gave it a go. Jai lose 10 kilos. I lost eight kilos. My skin cleared up in about six weeks. My digestion problems went away after about three. And we had energy. We had learned about a new way of looking at life. You know, getting out in the park and how great that is for us as a family. And actually stopping and laying there on the grass and appreciating all the gifts that Mother Nature has for us.

So, it was through that experience with Troy, and my health issues and Jai’s performance and fitness goals, that led us to the paleo diet. And it just completely changed our lives.

Guy Lawrence: Was that the first time you ever considered nutrition as therapeutical for the body, as well, as a healing? Because, you know, you see so many people out there that completely overlook what they put in their mouths daily, or they don’t have that connection yet. So, was that the first time for you?

Marlies Hobbs: Absolutely. Up until that point in time, I had really thought that I was healthy, you know. I didn’t eat fast food too often and I mostly cooked at home. It was spaghetti bolognaise and, you know, curries with rice. And I was healthy! I had XXmilo? Merlot? 0:07:30.000XX and milk and whatnot.

But I thought that I was really healthy. I’d have a muesli bar XXtechnical glitch 0:07:45.000XX and all these healthy things, they weren’t XXtechnical glitch 0:07:45.000XX until I actually became healthy.

Stuart Cooke: Just thinking about your transition to the paleo diet, and it’s amazing to see that you do change your diet and you can really make some amazing changes to your health, but what triggered that spark in you to say, “I’m gonna take this to as many people as I can. I’m gonna set up my own chain of Paleo Cafés”?

Marlies Hobbs: So, it was basically; I remember the moment. One day I walked in the house with a bag full of groceries and products and literally I had been out for a few hours just to get a few things, because I had to jump from health food store to supermarket to health food store asking everyone, every shop, “I need coconut oil. I need XXflax seed? 0:08:41.000XX, I need this.” And they all looked at me like I was crazy. And I was XXyou’re never gonna ??XXX. You know?

And I said to Jai, “Oh, wouldn’t it be good if there was just one place where you could go and get all your products in one place, get a meal, you know, still socialize and have a meal out with your friends without feeling like a crazy person asking for every ingredient in every dish and then basically not being able to eat anything. So, you know it was quite isolating.

And then I figure out, also, we were gonna have a XXtype? 0:09:13.000XX I was a lawyer and I’m going back to work as a lawyer and Jai had his own XXbuyer?? businessXX. We had no time to always prepare every meal every night. But takeaway just wasn’t an option, unless it was a hot chook that we had to prepare ourselves, which is pretty easy. But otherwise there just really was no takeaway convenient meal option for us.

And there’s where the ready-made meal idea came in, where you could pack and it’s ready-made there, so that you could grab them on your way home and enjoy those without compromising your health.

So, that’s sort of where I was thinking wouldn’t it be great to have this type of business. And he goes, “Well, that would be quite a good idea.” And the next day he registered the business name. Paleo Café just seemed to make sense. We didn’t give it too much thought. It just made sense to us at that time.

And I was so intrigued by the whole idea and I still worked as a lawyer until three weeks before opening the first café. Every night before I would go to bed I would research supplies, research products, research recipes and develop menus. I was recruiting people from all over the world, which ended up being a bit of a mistake, but that’s another story.

You know, I was absolutely making this happen. And franchising as such wasn’t in mind in the beginning. It was just a concept, and it was something that we wanted for ourselves that we continued to employ this lifestyle. And I had planned to keep working as a lawyer, but it wasn’t until everyone became so intrigued and so much inquiring, so much interaction, I couldn’t keep up with that as well as managing staff and having a job and having a baby.

So, I cried my last day at work, the whole day I cried, because I was like, “What have I done? I’ve worked there and I was working my way up the chain.” And, “Oh she threw this away to open a café.” People literally said they thought I was absolutely crazy.

It just sort of happened, I suppose.

Guy Lawrence: That’s so inspiring. That’s awesome. So, how long did it take you from when you registered the name Paleo Café; you know, Jai got; you guys got inspired to your first Paleo Café opening. How long was that period of time?

Marlies Hobbs: We registered the business name in around April 2012 and we opened the first café in October.

Guy Lawrence: Oh, wow.

Marlies Hobbs: So, the end of October 2012.

Guy Lawrence: Wow. That’s fantastic. That’s amazing.

Stuart Cooke: Wow, that’s quick. That’s super quick.

Marlies Hobbs: And people had no idea. My only hospitality job was a pub when I was teen. It was just passion and determination and vision.

Guy Lawrence: Yeah, exactly. Go on, Stu.

Stuart Cooke: I was just gonna ask what the biggest challenges were that you faced during that setup period.

Marlies Hobbs: Probably finding the right staff. And I guess my lack of hospitality experience sort of led my down paths sometimes that may not have been the right path. And I know I believe that there’s no such thing as a mistake. You know? You have to learn your lessons in life to keep striding ahead. So, but basically, I sort of had this misconception that you had to have paleo-experienced chefs and whatnot to run an effective Paleo Café. So, I recruited someone from XXIslands?? Irons? 0:12:57.000XX. And that came with a lot of expense and challenges. And, yeah, that’s a whole ’nother story. But it didn’t quite work out.

And so as far as getting the right staff, but without; as a leader, you have paleo recipes and it’s got to be run like a business and you’re the passion. And so I guess making sure that you have the right staff with the right amount of hospitality experience and they share you vision. You know, that was probably the biggest challenge was getting everyone on board. I guess there was probably a lot of lack of confidence in us in the beginning, by our staff. “These people are crazy!” You know. “XXWhere’s their experience in business? 0:13:42.000XX What do they know about food? And there they are telling me to make these crazy recipes and serve these drinks and know we’re bucking every rule and trend in our café environment.” I think they just thought we were nuts.

And certainly the business went gangbusters initially and then one the XX????XX went through a bit of a lull, and it was then that we learnt, I guess, the hardest lessons and the best lessons. And so we had to obviously change staff and change the way that we looked at our business and the way that we. . . yeah. Viewed customer demands when it came to the interaction. We sort of really grew. So, we re-recruited. We had a very clear strategy from that point in time. And so we launched from there.

But obviously there’s some supplier complications, you know. Sometimes things are easier to source than others and freight to Cairns was challenging. But I suppose, yeah, the biggest challenge, and I think it’s common for any business, is having the right people on the bus and getting the wrong people off the bus is probably one of the biggest challenges. And then the next one obviously goes to the roots of our business, which is making sure that people understand what work they’re doing, why we’re doing it, and why XXit’s important 0:15:05.000XX. You know, XXaudio glitchXX.

Guy Lawrence: I’m sorry it just stopped on you slightly on the end there. But how many Paleo Cafes do you have now, Marlies?

Marlies Hobbs: So, there is currently 14 open and we have a 15th café opening in Canberra in the next couple of months.

Guy Lawrence: Wow. Fantastic. So, the next question that rings a bell is, and it’s almost a tongue-twister: How does the Paleo Café define paleo?

Marlies Hobbs: I try and explain to people that fundamentally it’s living and eating as Mother Nature intended, which means a good variety of seafood, meat, eggs, fruit, vegetables, nuts, seeds, and berries. And avoiding dairy, grains, legumes, and sugar and preservatives.

But we also try and make people appreciate that it’s just; it’s even more simple than that. It’s just eating real food, unprocessed food, avoiding chemicals. And it’s just a matter of really listening to your body, your individual body, and working out exactly what works for you.

For Jai, he can tolerate some amounts of dairy and whey, whereas for my that’s what causes my adult acne. So, you just have to appreciate that everybody is unique and you have to, I guess, really invest your energy in understanding your body fully and getting whatever tests you need to to make sure that you’re nourishing your body the way that it needs to be nourished to, I guess, experience optimal health.

Stuart Cooke: And what do you think the biggest misconceptions are out there at the moment about paleo? Because it’s a term that we’re seeing quite a lot in the press lately as well, you know. So many people gravitate and embrace it, but you also get the other side as well. So, what are those misconceptions that you hear predominantly?

Marlies Hobbs: Yeah, there’s quite a few misconceptions. The common ones are that it’s like a meat, protein heavy diet. That it’s hard. That it’s unsustainable. That it doesn’t taste great, you know. I mean, like it’s super-healthy, you’re eating rabbit food, so to speak.

And I find with all those misconceptions, just to touch of some of the answers, and a lot are being by XX??? 0:17:39.000XX before me that in terms of it being difficult, it’s just cooking simple ingredients. So you can make it as difficult or as easy as you like. Your traditional barbecue steak or salad and XXroast with baked potato?? 0:17:54.000XX. It’s perfectly paleo. And likewise you could make the make fabulous raw desserts or slow-cooked meals full of herbs and spices.

So, you can really make it as hard or simple as you like. In terms of the “expensive” argument, when you eat paleo, your body very much self-regulates, as you guys would know. And so, you know, you don’t find yourself snacking. And so whilst you’re buying premium ingredients, you’re barely eating three meals a day, generally. Some people even sustain themselves on two, depending on if they’re doing intermittent fasting or whatever is working for them based on their level of activity and their, I guess, own individual body.

But essentially, you’re buying a lot less food but you’re consuming quality ingredients. You’re feeling satisfied for longer. So you’re nourishing; you’re putting the right fuel into your body rather than empty fillers that really just make you fat and make you hungry; make you eat more.

So, in terms of, in regard to the expense, and certainly, I can’t see how anyone could imagine that eating beautiful, fresh, seasonal produce and premium meat and healthy fats with lovely herbs and spices where you can even concede that you would be sacrificing on taste. Like, nothing tastes better. And I think once you wean yourself off the traditional foods and the sugar and salt-laden foods, your taste buds adjust and you really appreciate the quality of the food that you’re eating.

And fruit and vegetables have never tasted better to you once you’ve adjusted in that way.

Guy Lawrence: Yeah. That is massive. Especially the sugar thing. People don’t appreciate that. If you’ve got sugar in your diet and you’ve had it; so many people have had sugar in their diet their whole life and have never had a life without sugar. And until you get off that, you can’t really taste the appreciation of good food. You know?

And, yeah, I always remember many, many years ago when I sort of changed all my health journey. And my flatmate at the time, this is going back seven or eight years, he had the biggest sugar tooth. And he accidentally tried my full-cream natural yogurt by mistake thinking it was like his sugar vanilla loaded. And he almost spat it out. He said, “Oh, my God, that’s disgusting! What’s going on?” And that was just a classic example.

But, anyway.

Marlies Hobbs: I suppose with the meat question, certainly, that comes up a lot, too. And, you know, that’s a misconception I suppose. Plant foods should be the greatest source of food that you’re consuming. Your food should predominantly be coming from plant foods. Then animal foods and then herbs and spices to bring it all together. And your healthy fats are incorporated into plant foods and animal foods.
So, it’s trying to eat a nice, balanced meal, you know. Eat some proteins and carbohydrates and some healthy fats. So, it’s definitely not a plate full of ribs, you know?

Guy Lawrence: And that’s another thing, Stu even stressed this as well, we have vegetables with every meal. Even when I make a smoothie, like if I’m rushing out the door and I’m throwing in some 180, I’ll always put spinach or cucumber or just something green in there as well to bring that in, you know, if you’ve got two minutes.

Marlies Hobbs: Absolutely. And I think that’s what; people are so stuck in their ways about this is typical breakfast meal, this is a typical lunch meal, and this is a typical dinner meal. It’s all just fuel. And so you basically have a fridge full of fresh, beautiful ingredients, paleo-friendly ingredients, and you’d be surprised what goes in what.

This morning I felt like chocolate mousse for breakfast. So I had banana, cacao, and a little bit of coconut milk, avocado, and blended it all together and topped it with some raspberries and blueberries. And who would have thought you could have a healthy chocolate mousse for breakfast?

Guy Lawrence: Yeah, that’s beautiful.
Stuart Cooke: Well, I had a whole bowl of steamed green vegetables covered in olive oil, salt, and pepper, topped with a huge can of sardines. So, you know, who would ever want to eat that for breakfast? But I gravitate to that kind of stuff. I love it. Because, to me, those vibrant colours, that green. I mean, that just says “life.” And irrespective of the paleo naysayers, you cannot argue that eliminating crappy food from your diet is anything but a great idea.

Marlies Hobbs: Definitely.

Guy Lawrence: On your journey, Marlies, which foods do you find have caused more problems for you in the past?

Marlies Hobbs: I have recently learned that Hashimoto’s Disease runs in my family, and I just recently, after the Thr1ve conference that I saw you guys at, I went and flew back down and saw Dr. John Hart from Elevate Health Clinic.

Stuart Cooke: Oh, did you?

Marlies Hobbs: Yeah. He is amazing.

Stuart Cooke: He’s awesome, isn’t he?

Marlies Hobbs: He’s a genius. And I took my mum along who has already been diagnosed with Hashimoto’s. And sadly it was confirmed that I also have Hashimoto’s Disease. And it’s a very hereditary thing and it’s a thing that is more common in women than men. And I suppose it didn’t come as a huge shock and it’s probably something that triggered my health issues all those years ago before I found paleo. And certainly paleo put a lot of my symptoms in remission. So, I’m lucky that I found paleo when I did. And it’s actually sustained my hormone levels to a fairly healthy level.

So, for me, paleo is my diet for life. And certainly gluten is a huge factor for people with Hashimoto’s autoimmune disease. And from what I understand, in America alone, there’s 50 million and growing people with autoimmune disease. So, so many people have autoimmune disease and they don’t even realize it. They just accept their symptoms as normal and they’re completely not. They don’t know what it feels like to feel great.

And most illnesses start in the gut, due to leaky gut. And diet and lifestyle factors including stress, the predominant cause is a leaky gut, which lead to things like autoimmune disease, and autoimmune disease then can lead to more chronic disease and cancer and whatnot.

So, it’s very much; I think gluten is a huge problem, right along with sugar. Dairy, for people that can’t tolerate it, so I’ve just had all my food intolerance testing done and I’m just waiting for my results to come back. And John gives you this great report which basically gives you a column of all the foods that your body can tolerate. All the foods that you’re mildly intolerant to. And foods that you’re severely intolerant to.

So, there might be some foods within paleo, because of my Hashimoto’s condition, that I actually should be avoiding. So, it’s just; I guess investing the money to understand your body to the best extent possible so that you can really create a diet and lifestyle to suit your individual body.

Because, at the end of the day, what’s anything worth if you’re not living an optimal life with health and happiness?

Guy Lawrence: Yeah. Absolutely.

I’ll just add to that as well. We had John Hart on the podcast and so anyone listening to this, check him out, he’s an amazing guy. And, like you said, he’s worth flying from anywhere in the country to go and see him in Sydney. He’s that good.

But I would add to that as well, even if the price or whatever scares people, to get these tests done originally, just try cutting out these trigger foods for a month and see how you feel. See what happens. You know, that’s the basic way.

Stuart Cooke: Just thinking about, like, the food sensitivity, if I’m curious about your; the Paleo Café, I don’t really know a great deal about the paleo diet, but I do love my milky teas and things like that. Can I wander into the Paleo Café and get a nice cup of tea with cow’s milk in it?

Marlies Hobbs: Yeah, you can. And it was a difficult decision when we opened. But obviously paleo-primal. Paleo is, obviously, avoids dairy. Primal, a lot of people are happy to have some dairy in their diets.

And so, like I said, Jai can tolerate it. For me, I have to listen to my body. And we serve almond and coconut milk for people that are like myself. And that can be difficult to find, but for the people that can tolerate dairy and are looking for that, then we do have dairy options. But all our food is dairy-free.

Stuart Cooke: Got it.

Guy Lawrence: Fantastic.

And I think it’s a great thing, even if a normal cup of tea and you’ve got dairy and it brings someone in off the street and puts them in this environment for the first time. And they’re looking at the menus, looking at their other options, that’s awesome. That’s the thumbs up because you’re creating a new way of thinking for these people that come in as well. And, yeah, I’m all for that. Definitely.

Marlies Hobbs: I think that XXaudio glitch 0:27:30.000XX certainly XXaudio glitchXX a lot of awareness around paleo at all when we very first opened the first Paleo Café. It sort of all happened collectively in the last sort of couple of years. And we just; we wouldn’t have been able to have a sustainable business at all if we limited our market any more than what we already had.

So; and, you know, if you are OK with dairy and you know that you’re OK with dairy, then, like Mark Sisson said at the conference, see what you can get away with.

Stuart Cooke: Exactly right.

Guy Lawrence: But there are so many options. We have our business meetings in Bondi Junction all the time in the Paleo Café, and it’s a great choice. But I generally gravitate to the Bulletproof coffee myself. There’s a bit of dairy in that but it sits with me fine.

Marlies Hobbs: Yeah, and, look, a lot of people are fine. And I think that if you’ve got a very healthy gut, flora and whatnot, and you’re not experiencing any leaky gut, you know, there’s plenty of people that are OK with it. I think it’s just a matter of, you know, it takes a lot of effort to get yourself to that really healthy point and making sure that you don’t have leaky gut.

And when you get there, then you can experiment. But until you get there, I think it’s really important to take your health seriously. And you will have to sacrifice and avoid some things to get your body functioning as it should be. And then you can play around with those.

Stuart Cooke: Exactly. Yeah. No, it is right, and it brings me back to that food sensitivity testing. You know, that’s so vital. You may not know that you have got a sensitivity or an allergy or an intolerance to a certain food that you’re including every single day. And that might just be pushing you into weight issues, sleep, energy, you know: allergies. All of the above.

And these tests, you know, they’re inexpensive, they’re quick, but I think so worthwhile. I absolutely. . . You know, I live by the results of mine or our food sensitivity tests and it’s great. I feel so much better for it.

Marlies Hobbs: What testing did you guys get, just as a matter of interest?

Stuart Cooke: Food Detective. It’s called a Food Detective test and it was a prick of blood from the finger and then it gets shaken into a vial, wait for 20 minutes, pour it over in this little tray with a series of dots, and each dot represents a food type. So, you’ve got, like, a tray with dots and then you have a card and all those dots are numbered, so 1 might be dairy, 2 might be wheat. And when you pour the liquid over that is mixed with your blood, that has sat for 20 minutes, those dots will darken the more sensitive you are to a food. So, you know, in literally 30 minutes’ time I knew that I had issues to kind of three or four things. And so I pulled back on those and I noticed radical health changes.

Marlies Hobbs: Do you mind sharing what they were?

Stuart Cooke: Eggs.

Guy Lawrence: Eggs is a big one for you.

Stuart Cooke: Eggs was huge. And I, you know, I was eating four eggs a day and loving it, but just something wasn’t right with me and it was wrecking my skin and I couldn’t for the life of me figure out what it was.

Shellfish came up, strangely enough. Yeah, shellfish, eggs. Walnuts were in there as another one. I used to have a handful of walnuts. So I changed to pecans now. Great. No problems whatsoever. And mild wheat.

Guy Lawrence: I mean, you avoid gluten anyway, really.

Stuart Cooke: I do. But, you know what, 30 minutes, and I just culled eggs completely for six months. And I feel so much better now. And every now and again I’ll have the odd one, but I won’t go gangbusters like I was before. Crikey, I ate huge amounts of eggs each week, because I thought, well, it’s a superfood.

Marlies Hobbs: Yeah, absolutely. And they are great, but if there is an underlying issue that you need to heal, then certainly I understand that I will have to go onto the paleo protocol, the autoimmune protocol, shortly. And eggs go for awhile. So, yeah, and it’s not because eggs aren’t great. It’s just that our; there are certain proteins that if you have leaky gut, or if you experience an issue, to let that leaky gut heal, you need to refrain from eating certain foods.

And, I mean, we haven’t really gone into detail about sugar and grains and gluten and chemicals. But I think we’re all fairly savvy enough now to know that they’re not good for us and why. But, you know, just making that awareness that it’s even beyond the foods that you’ll find in the paleo food pyramid, it’s a matter of really understanding your body and making sure that you have got perfect gut health, or as close to it as possible. Because, you know, the whole gut-brain connection. And certainly something I experienced, you know, when my gut flora is compromised, it causes me a lot of challenges academically and to function. Like, my productivity really drops. My creativity drops. I get fatigue.

So, it’s all connected, you know. Gut health and brain health is very much. I’ve definitely experienced first-hand the connection there. And it’s so fundamental to get your gut health right if you want to feel happy, feel healthy, and have energy and longevity.

You know, like, I’m determined; I look at John and he’s a real inspiration, you know. He is gonna just XX??? 0:33:32.000XXX by the look of him. XX????XXX. And that’s what you want. You want to be functioning and fun of vitality until the end.

And that’s why, I guess, my goal for myself and also to teach that to my children. I don’t want them to accept the way things were going. You know? That basically obesity, diabetes, heart disease, all just part of life. That is not part of life. That is not what was intended for us. And you have the choice to shape your future, your health, and your longevity and how much quality of life you have for your entire life.

Stuart Cooke: You completely do. And I love the fact that we have such a powerful medium in the forms of food. You know, nutrition, as a strategy for health moving forward. And for all of those people that are, you know, on the fence with the paleo, the primal, the whole-food diet, I just remember that, you know, when I started out on this journey, I thought, “God, this is so hard. What am I gonna eat? I can’t eat my sandwiches. Can’t eat pasta. Can’t eat any of these things.” Walking around the supermarket and going, “Oh, I can’t eat any of that.”

It took about a month and then you realize that there’s so much to each. But it’s just the good stuff. And then I look at the central aisles at the supermarket. It’s like cat food. Why would I ever gravitate to any of that rubbish? Because I know how it will make me feel.

And there’s so much wonderful stuff. So, sure, you’re meals aren’t conventional anymore, but I look it as, you know, food is information. Food is fuel. And what do I want to do today? Right? I’m going to be a bit more active, well I might mix up a few more carbs, but every single food or meal for me is about getting as many nutrients into my body as I can, because I’m thinking, “What is my body gonna do with those nutrients?” And whether it’s herbs and spices, fats and oils, beautiful fruits and vegetables, all these wonderful meats. You know, it is an opportunity to refuel, rebuild, repair. And I love that kind of stuff.

And now, like I said, I wander around the supermarket and I’m so sad for the people that don’t understand, because they could feel amazing. We have the tools.

Guy Lawrence: And, again, for anyone listening to this, that might seem completely overwhelming because you can look at it all as too much information and you just shut down and go, “You know what? I’ll figure it out next month. I’m too busy.”

But even just try changing one meal a day to something. And just start from that and just point yourself in the right direction and walk forward with it.

Marlies Hobbs: Jai and I fell on and off the wagon quite a few times when we first adopted the lifestyle. We were fairly strict for sort of like six weeks. And then my skin cleared up and I was like, “Yeah!” Then I’d have a little sip of that milkshake that I missed. Oh, my skin would just break out. And I would literally feel the fluid just stick to me in an instant. And then you’re like, “Yeah. That didn’t really work great.” And then you don’t do it again for awhile. And then you feel really brave and good and you have another little go of something.

And your body tells you. So I think if you give yourself the chance to eliminate in whatever XXextreme sense? 0:37:07.000XX that you go with, you know, if you’re really listening to your body and you persist with it, and you take small steps or a big one if you’re prepared to do like a Whole30 challenge or whatnot, it’s just a matter of moving in the right direction, however fast you can do that. You know?

And common sense tells us the answer. There’s some people who are too stressed, they’re too depressed, maybe they’re under financial difficulties, they have kids that just got bad habits to eating and their arguments just aren’t worth it to them. You know? So people have lots of reasons not to do this. But no one can really sensibly argue with the philosophy, I don’t think.

Especially if you take the view that we all have to be just very much educated about our own bodies and listen to our bodies. And they tell a lot more than what people realize when they start listening. You know, like being depressed or having financial issues or having kids stuck with bad habits, I know, and believe me I understand, I’ve got two children myself, and even Troy who has been brought up on a paleo diet, he still challenges me because he’s surrounded by kids that eat candy or everyone else has vegemite sandwiches and why does have; today he’s got pork chop and broccoli and sweet potato chips. And he’s just; he’s really going through a troublesome phase at the moment, because he’s looking at the muesli bars and the sandwiches and he’s like, “Why am I getting this?” But I just explained to him, and yes, it won’t be easy in the beginning, but if you understand where you’re going with it and why you’re doing it, you know, you break habits with children if you eliminate the bad foods and you always offer them the good foods and you get them involved and you get them helping. You know, Troy was pretty happy about having chocolate mousse for breakfast this morning. Get them involved and you make them understand where food comes from, that it comes from nature, not from a box, and you get them in there cooking and make it a bit interactive. Yes, it takes effort, but it’s better than obesity or diabetes.

Stuart Cooke: That’s right. It’s worth it in the long run. And, you know, I’ve got three young girls and if I ever hear any issues from them where food is concerned, I’ll give them a couple of options. “Do you want healthy option one or healthy option two?” And they’ll always gravitate to one. And they think they’ve won.

Marlies Hobbs: That’s great. Good. Exactly. I do the same thing with Troy, and that’s exactly right. And, you know, you always just have to keep improvising and trying to educate subtly along the way. And like depression, there’s a huge link between depression and gut health and whatnot as well. So, you know, personal body image and all that type of thing.

So, people don’t appreciate, I don’t think, how powerful changing your diet and lifestyle. It’s not just about losing weight. It’s about a new lifestyle. It’s about a new appreciation of your body. Self-love. And a whole healthy relationship with yourself and food.

And that’s very empowering. You feel free. You know, so many people are currently addicted to so many foods, they are under the spell of some foods. And that’s not an enjoyable place to be. And I know, I didn’t realize until I came out of it, how bad it was. And so empowering to look at it, like you said, walk past those aisles in the supermarket and go, “Ugh, those poor people that are putting that horrible stuff into their bodies. They just don’t understand.” And it’s very empowering. It’s not a chore. It’s not a diet. It’s a lifestyle, and you feel so much better for it.

Stuart Cooke: Absolutely. I was, just to get back to your son, and we mentioned a little bit of food there as well. Now, I don’t know how old your boys are, but our girls get invited to lots of parties. You know, every weekend: “Come to the party. Come to the party.” There will be a whole table full of crap, sweets and lollies and sodas and stuff like that.

Now, I have a strategy that I use when I take them to the parties prior to that. But I wondered what your thoughts were. Is there anything that you do for your boys before you get to the party, or do you just let them go gangbusters on whatever they want?

Marlies Hobbs: It’s a hard thing, and I’m just trying to feel my way all the time. You know, obviously there’s no bad foods at our house. So, Troy predominantly eats paleo. So, if, on occasion, he has something outside of that space and whatnot, I’m not gonna have a meltdown over it. Because it’s just not worth it, you know. And I think the more of an issue you make it, the more they sort of resent and resist you. But I basically try and make sure that he’s fairly full before we go to a party. So, he’s not going there starving. And often he doesn’t; he likes playing. He likes being out and about.

When he was younger, he used to just: hand in icing, sugar, cake. It was a big joke. Everyone would be like, “Oh, watch out for Troy! He’s been unleashed. There’s the sugar!” And he would just literally go for that cake.

And it was a bit embarrassing, because everyone would have their snicker, “Oh, those parents. He never has sugar and when he gets to a party. . .”

Stuart Cooke: He makes up for it.

Marlies Hobbs: Yeah. If you can’t find him, he’s probably looking for the lolly bowl, you know. But he’s really come out of that phase. And now he really; and our friends are very accommodating with us, too. And I’ve seen a really healthy shift. We will go parties, they’ll have some unhealthy food option, but Troy just doesn’t really go for them anymore.

And, yeah, they have barbecues or roast meat and veggies and stuff. We’re very lucky. We have very considerate family and friends. I guess they’re probably moving in that direction themselves anyway. But when they know we’re coming, they sort of do allow for us a bit. And we just try not to put a big emphasis on food. So many people live from meal to meal like it’s the highlight of their day. To me, it’s just fuel. You’re a bit hungry, you’ve got to get energy, you eat some good food, and then you move on to doing some fun stuff. Like, some people just sit around all day, “Oh, what are we gonna do? Where are we gonna go next for a meal?” And they sit and eat and they sit around and hibernate until the next meal and it’s a sure way to health issues, I suppose.

Guy Lawrence: How old is Troy, Marlies?

Marlies Hobbs: So, Troy will be turning 4 in June. And Zac’s 8 months.

Guy Lawrence: Right. OK. Because I don’t have kids yet, but I imagine it’s much easier to bring them up with this lifestyle than you converting yourself and then having a 10-year-old you’re trying to convert. Maybe get off the sugar and lollies that they’re eating all the time.

Marlies Hobbs: It would be very hard. And it would take very much a lot of determination, I think, and very much getting rid of everything in the house and really having a really well-explained approach to what they’re doing and why they’re doing it. Get them involved and get them involved with the cooking.

You know, there will be different approaches for different families. You know, maybe a gentle approach they don’t notice, and other families it might be like a pretty cold turkey approach, you know.

And I think you just have to work out what can you handle? What is manageable for you as a family? And I think sometimes the stress can be worse than some of the bad foods so you need to balance it out. And do it in a way that’s not going to cause too much stress on you and your family.

Guy Lawrence: Like World War III.

Stuart Cooke: And I think that, you know, kids are so impressionable, too. You know, they look at their parents and they want to emulate what their parents are doing. So if their parents have got healthy habits, then it’s gonna rub off on the kids anyway, which is a good thing.

Marlies Hobbs: Definitely.

Guy Lawrence: Why do you think kids’ menus in cafés. . . You know, being a café owner, why do you think the kids’ menus in cafés and restaurants are so poor in general?

Stuart Cooke: XX?? food? It’s always ?? food isn’t it? 0:45:41.000XX

Guy Lawrence: Every time I eat out, I always look.

Stuart Cooke: Fish and chips. Schnitzel and chips. XXBagel?? 0:45:49.000XX and chips.

Guy Lawrence: Ice cream and soda.

Marlies Hobbs: And the thing is, I think my observation, anyway, with Troy especially, is that they are very impressionable and their taste buds are; those foods are as addictive to them as they are for us. Probably more so addictive to them. Because they don’t understand the difference between. . . Like, I try to educate Troy about, you know, a treat or “good food” and “bad food,” we talk about a lot.

And they don’t; he understands that and we talk about that a lot and he; they don’t understand the adverse effects on their health, I suppose, of the bad foods. They just taste good. They trigger all sorts of emotions and addictions in them. And so when they’ve had them once, their, like, radar is going. So if you go to a restaurant and they’re like, “Oh, you can have steak and vegetables or you can fish and chips.” Pretty much you will rarely find a kid that hasn’t been under the spell once they’ve tasted the saltiness of those fish and chips. It’s very difficult to make them choose the healthy option.

So, I think that’s probably why the menus are the way they are. Because they’re trying to please. And they’re the only foods that the kids will be ordering. And the parents are out for dinner; they just want to have a pleasant meal and they don’t feel like arguing and having a tantrum at the table because they’re trying to order steak and vegetables, if that’s even on option, than the fish and chips. So, for ease and also it’s price. It costs nothing to deep fry some disgusting, processed nuggets and chips. But it costs money to put a nice piece of steak or meat and some vegetables on a plate. It’s all fresh and it’s prepared by the chef. Whereas they’re not just dumped into a deep fryer and slapped on a plate.

So, there are the reasons. And it’s devastating, really. And I think the only real answer. . . Like, for us, when we go out, we don’t tell Troy if there’s a kids’ menus. We often just order either another meal for him or we order something that’s too big for me to eat and he eats; we get another plate and he eats what I eat.

And on occasion when we have allowed him; there’s been times where a family member is gonna have fish and chips and he loves it, like any other kid, he loves it, but he actually feels really sick afterwards. The oil from the batter, from the deep fryer, often he’ll vomit because he’s just so nut familiar with having that in his stomach.
So, yeah, I guess that’s my real take on it.

Guy Lawrence: Yeah.

Stuart Cooke: No, absolutely. There’s some great pointers there as well. Like, you can you always order a meal and split it. That’s kind of what we do. We order an adult meal and we order a couple of extra plates and we divvy it up that way for the kids. And there’s generally more options as well for them, as opposed to this little miniscule XXparty 0:49:11.000XX menu, which is never gonna be great in the first place.

Marlies Hobbs: Yeah, like when you order a meal and then you order a side of vegetables or a side of vegetables and a salad and then you share it amongst yourselves, it’s pretty much not too much more expensive than ordering a kids’ meal when you do it that way. And everyone ends up happy and healthy. But it definitely does take effort to make sure that you have foresight. Because as soon as they spot that kids’ menu with all of those chips and stuff, it’s over. It’s over for you.

Stuart Cooke: Game over.

Marlies Hobbs: Yeah. Game over. Game over. So, you really have to have a strategy.

Guy Lawrence: Would you, because I know you have a book as well, Marlies, and is there any kids’ menus in that? I haven’t seen the book. But would that be an option for parents?

Marlies Hobbs: Yeah. I’ve got a kids’ section in there, a Paleo for Families section in there. And it gives some great tips about things we’ve spoken about. About parties and whatnot. And also has some great little meals and treats and whatnot, and even ones that you can get the kids involved in. Even the chocolate mousse recipe that Troy loves.

Stuart Cooke: Got is. So, is it predominantly a cookbook or have you got a whole heap of other stuff in there as well?

Marlies Hobbs: Yeah, it’s a Paleo Café lifestyle and cookbook, so the first sections are about the diet and the lifestyle. Just a very nice, simple, gentle introduction. You know: It’s not only technical and complicated so it’s very much a nice; like, people have always complimented us on the information. It’s what you need to know without it feeling too daunting, I suppose. And then it’s got over 130 recipes in there.

Yeah. And we get great feedback all the time on the recipes. Because they’ve been created, obviously, in our cafes and had to be produced at quite a large scale in pretty short time frames. Everything’s very economical, generally, in terms of cost and time to prepare. So, there’s some really great practical recipes. You don’t see these two page long lists of ingredients and whatnot. It’s fairly practical in that sense.

Guy Lawrence: Sounds like my kind of book.

Stuart Cooke: And if I didn’t live near a Paleo Café, where could I grab that book?

Marlies Hobbs: You can get it online from our website, www.Paleo-Cafe.com.au.

Guy Lawrence: We can link to that. I’m just curious: What’s your favorite dish in there?

Marlies Hobbs: My favorite dish in the cookbook. I absolutely love, and obviously I’m from Cairns and mangos are beautiful here; we have a delicious mango avocado macadamia nut salad, which I really love. It’s a favorite. It’s been on the menu a few times at the Paleo Café. It’s just actually gone out because mangoes have gone out of season. But that’s probably one of my favorites. And it was on the menu when the café very first opened here in Cairns.

Stuart Cooke: In the next edition, perhaps you can get my sardine breakfast surprise in there.

Marlies Hobbs: Yes. Yes. I’m going to have to taste test it first.

Guy Lawrence: You need to put that right on the back page, hidden somewhere.

Stuart Cooke: That’s right. Save the best to last.

Marlies Hobbs: I’m gonna have to give it a go.

Guy Lawrence: I can’t. I can’t do sardines.

Stuart Cooke: Just got a couple more questions, Marlies. Where are you going to take the Paleo Café brand? How big is this going to be?

Marlies Hobbs: I suppose the sky is the limit when it comes to the paleo café brand. And we definitely have a few different things that we’re looking at at the moment, you know, to try and. . . I guess our primary goal is to spread the message about the benefits of the paleo lifestyle to as many people as possible. And that’s through the cafés, through collaborations, through our website, through our publications. And hopefully in the near future a recipe app which is nice and simple for people to access right off their phones.

We XXaudio glitch 0:53:27.000XX so we can basically gauge the market and move in the directions that we need to move, I suppose, to do the best we can in the environment that we have.

And definitely XXaudio glitch 0:53:38.000XX making sure we can reach the masses and making sure that we can educate people why they are coming to Paleo Café as opposed to another café. And there are things that we are sort of trying to achieve through education online and obviously it’s great to have opportunities like this one to share our message as well.

Guy Lawrence: Awesome. Awesome.

Stuart Cooke: It’s exciting times!

Guy Lawrence: Yeah. There’s a lot going on.
So, Marlies, we always finish with a wrap-up question, the same one every week. It’s one of my favorites. And that is: What’s the best piece of advice you’ve ever been given?

Marlies Hobbs: I suppose it’s a very broad application but basically everyone just needs to believe in the beauty of your dreams, whether that’s in relation to your own personal health. Some type of, I guess, performance goal or even in business. You know: Believe in the beauty of your dreams and if you’re passionate about something, just go for it.

And the other thing would be definitely to look after your body because it’s the only place that you have to life.

Stuart Cooke: I like it. It’s true.

Guy Lawrence: Yeah, that’s so true. We spread that message every week ourselves. Yeah. Fantastic.

And if anyone listening to this, I guess the website would be the best place to get more of you guys and the Paleo Café to find out if they’re in their local area and more about the book, right?

Marlies Hobbs: Yeah. The books on there and all the local cafés are listed there as well on the website. And we obviously have Facebook pages as well for the respective cafés as well the head office business.

Guy Lawrence: Yeah. Brilliant. Well, we’ll XXlink to all that 0:55:19.000XX when the podcast goes out anyway. And then, yeah, that was fantastic. Thank you so much for coming on the show, Marlies. We really appreciate your time.

Marlies Hobbs: Thank you so much.

Stuart Cooke: It was great. So much information. I think people will get so much out of this as well. Thank you again.

Marlies Hobbs: I really appreciate it. I always love chatting to you both.

Stuart Cooke: Awesome.

Guy Lawrence: Thank you Marlies. Goodbye.

3 Food Hacks You Can Do Right Now to Improve Your Future Health


The above video is 3:53 minutes long.

Watch the full interview below or listen to the full episode on your iPhone HERE.

James colquhoun Food mattersWe 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

downloaditunesListen to StitcherIn 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
  • The vegetables he prefers to cook than eat raw
  • And much much more…

CLICK HERE for all Episodes of 180TV

Get More of James Colquhoun Here:

fuel your body with powerful, natural and nourishing foods – click here –

Full Transcript with James Colquhoun

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.

James Colquhoun: Bye-bye.

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