purest form Archives | 180 Nutrition

Tag Archives: purest form

Rowed 45 Days Straight Eating 70% Fat. This is What Happened…

The video above is 2 minutes 55 seconds long.

cereal killers two run on fat

We welcome back Donal O’Neill to the show, the creator of the Cereal Killers Movie with the fantastic message; Don’t Fear Fat.

This time Donal is here to chat about his new movie and sequel to the original; Cereal Killers Two – Run On Fat. We dive into the world of elite athleticism and performance where world class triathlete Sami Inkinen and Dr Steve Phinney challenge the efficacy and safety of “carb loading” for sports performance.

If you like the idea of eating whole foods instead of sugar gels and processed carbs as your main source of fuel, then this episode is for you!

Full Interview: Cereal Killers 2 Movie – Run On Fat with Donal O’Neill


downloaditunes
In this episode we talk about:-

  • How two people rowed 45 days straight on a high fat diet
  • How to become a ‘healthier’ athlete on top of performance
  • The best sporting disciplines that are more suited to a low carb diet
  • The steps an athlete should take if wanting to adopt this style of eating
  • A glimpse into Cereal Killers Three
  • And much much more…

CLICK HERE for all Episodes of 180TV

Get More of Cereal Killers Two:

Cereal Killers Two Transcript

Guy Lawrence: Hey, this is Guy Lawrence of 180 Nutrition and welcome to another episode of the Health Sessions. We welcome back today, Donal O’Neill. Now you might remember we had Donal on our podcast roughly about a year ago discussing his movie Cereal Killers. Now, Cereal Killers actually went on to be viewed several hundred thousand times, which is pretty remarkable considering that it was Donal’s first movie.
It was featured on the world’s largest health website. It’s also been on the BBC, national newspapers and it was deemed one of the top 10 independent movies of 2013, which is awesome. So, if you haven’t seen that and you have no idea what I’m talking about, you can check out our podcast and just type “Cereal Killers” into Google, because it’s a fantastic documentary on fat adaptation. (Let me get my words right.)

So, he’s now back with his brand-new movie, which is Cereal Killers 2, called Run on Fat, and I must admit I was very excited when I saw this because I think it’s a movie that just needed to be made and at least put that into the mix out there.

And it’s exactly that. It’s about fat adaption and sports performance and elite athleticism and it actually follows the progress of Sami Inkinen who is a World Ironman champion and his wife Meredith and they both decide to row from San Francisco to Hawaii nonstop. I think it took them 45 days, of course, using fat as the primary source of fuel, and they were also monitored and given guidance by Dr. Stephen Phinney, of course, who is a low-carb legend himself, so make sure the movie, check it out. It’s a must, and you’re going to thoroughly enjoy the podcast today, because we get to chat on and on about, yeah, everything that’s within Cereal Killers 2, so I have no doubt you’re going to enjoy it.
If you are listening to this though iTunes, just a simple subscribe to our podcast and also a review would be fantastic. Just helps us get found easier on iTunes and spread the word out there, and, of course, if you are listening to the and you want to come over and see our pretty faces on video or watch these in video, come to 180nutrition.com.au, and we’ve got a heap of resources there to include our free e-book, which I’m very proud of which I wrote. Yeah, it’s a great place to start if you find all of this information a little bit overwhelming.
Anyway, I’m going to stop talking and let’s get into the podcast with Donal. Enjoy.


Guy Lawrence: Hi, this is Guy Lawrence. I’m joined today with Stuart Cooke. Hello, Stewie, as always.
Stuart Cooke: Hello.
Guy Lawrence: And our awesome guest today is Donal O’Neill. Donal, welcome back to the podcast, mate.
Donal O’Neill: Morning, guys.
Guy Lawrence: So, mate, it’s good to have you back on the show and obviously talk about the new movie, Cereal Killers 2, but I thought just before we start getting into that, can you just bring yourself up to speed for anyone that might not have heard of you or the first movie, Cereal Killers?
Donal O’Neill: You mean there are people down there who haven’t heard about us?
Stuart Cooke: I think there were two. There were two that I found, last week.
Donal O’Neill: I thought our last podcast had addressed all of that, well for those that haven’t come across us yet, I’m the producer of Cereal Killers, which was a movie I made with a bit of a personal quest into the whole area of health and wellness and particularly metabolic disorders after my dad who was a, sort of, seemingly fit, healthy sports man took a heart attack.
So I got busy researching why that happened and I was stupid enough to think I could make a feature-length documentary about what I found out and that went kind of okay, so…
Guy Lawrence: You did a fantastic job.

Donal O’Neill: We lost the plot… We’ve done it again, so, here we are.
Guy Lawrence: I remember we were talking to you on the podcast last time and you said this thing just grew and grew and grew, and you ended up getting Dr. Peter Brukner and the Aussie cricket team at the end of the movie and everything, you know, it certainly wasn’t a two-week project by any means by the looks of it. What inspired you to do a second one with Cereal Killers 2 – Run on Fat?
Donal O’Neill: Well, a really interesting thing happened when we ran the Kickstarter account in for Cereal Killers 1. Sami Inkinen contacted me after that campaign and, I’m a big believer in the power of the internet, obviously, you guys would be, too, and Sami just contacted me out of the blue from California. I did not know who he was. He said he wanted to help pump the movie in North America, and Sami is also a tech entrepreneur, so he’s very familiar and capable in this biz, but a long story short, Sami sponsored a screening tour of North America for Cereal Killers 1.
The movie was already made, at that point, and I met him really this time last year for the first time, and we hit it off, got along very well. He’s a World Ironman age group champion, phenomenal athlete, so the bulk of our discussion was around sport and performance and whatnot, and then when we hooked up in San Francisco, we talked some more, and I got to understand really what he himself had done, and I realized that he probably has more data than anybody else on the planet in terms of his journey to fat adaptation in an elite performance model, so I was absolutely fascinated by that.

And he engaged Steve Phinney who came to the premiere in San Francisco last year. It kind of rolled from there. I went and spent some time with Steve Phinney who’s a remarkable man, and the idea for Cereal Killers 2 was born because Sami and his wife Meredith had decided they were going to row across the Pacific. It kind of struck me as a nice story arc with a fantastic scientist center stage, because Steve was advising Sami on his dietary aspects. Yeah, it all just knitted together. It struck me, “This is a strong story,” and the guys agreed to participate and, you know, Steve Phinney in particular had never done anything like this and I just think he’s a man whose time has come and Sami was a wonderful manifestation of his principles, so I just thought the story was strong and the people were interested and willing and finally we got it done.
Guy Lawrence: Great job. Yeah.

Stuart Cooke: Are you expecting any grief from the sports or science fraternity at all?

Donal O’Neill: Well, I absolutely hope so. Yeah, the debate has already started, Stu. Some of them have got a little bit animated, shall we say, about what we’re talking about, and, of course, people look at the title of cereal Killers 2 – Run on Fat and they take that very literally and whatnot, but, listen, what’s going to happen, I have no doubt that Steve Phinney is going to be vindicated and everything he’s been saying for 30-plus years XXaudio glitchXX [0:07:47]
I’ve seen Sami firsthand. I’ve watched this guy train. I’ve watched him go through the motions and this is very, very real, and Tim Noakes makes one comment during the movie which I think it’ll pass a lot of people by but he’s really summed up where sports science could and should be going and it’s certainly where he’s taking it and that’s, the sports scientists in particular, they look at performance from a very acute perspective and that’s if you’re doing a four- or five-minute row or whatever then they’ll assess that particular window which clearly is a very, very short period of time, but note they’re saying that they need to start looking at the performance model much more holistically.
You take an athlete like Sir Steve Redgrave who’s type 2 diabetic, you know, practically while he’s standing on the Olympic podium and it doesn’t make sense and Noakes is saying, “You know, we can do things and we can use the principles of fat adaptation to make athletes healthier.”


And you don’t get the career switch…has a huge monetary impact for many athletes and Phinney touches on that because he knows that a lot of athletes are doing this, particularly older athletes, and they’re using the, you know, the lowered inflammation that they’re seeing in their bodies for quicker recovery and they’re adding one to three years to careers that would otherwise come to an end.
So there’s a lot in this and, obviously, a couple of the Aussie XXrowing? Drill?XX [0:09:21] teams have come out publically that they’re doing it, and one would not really anticipate that, but we can see the switch coming and it’s real and, you know, the argument will be, “Well, you know, fat isn’t an efficient fuel, you know, 70 percent VO2 max performance level.”
But what it’s doing up to that point seems to be creating some pretty dramatic XXaudio cuts outXX [0:09:49] for athletes around the world.

Stuart Cooke: It’s interesting, as well, because where athletes are concerned, you know, power and performance and endurance are buzzwords, but you mentioned healthier, and that just resonated to me for athletes to become better and healthier, as well, because as you said, like, Steve Redgrave being type 2 diabetes is crazy and just hadn’t heard that term before which it just makes you think deeper, I think, into a little bit about what the film is actually about.
Donal O’Neill: Yeah, I mean, I myself, I had a brief and very average international athletics career, but I broke down. I was overtrained and I got very, very seriously injured and, you know, sport at the elite level is, you know, “there’s nothing healthy about race days” is what they say and it’s true, but there’s really not a whole lot healthy about professional sport per se, because, you know, athletes, they get damaged all the time and, you know, we understand that and we’re quite happy to go through that, and if you ask any athletes, “Would you place much emphasis on your longer-term health, or would you rather go to the games?” You know, seven, eight out of 10 are going to say, “I want to go to the games.”

But, you know, that’s the athletes’ temperament, but surely there’s a duty of care there somewhere as well for these sports scientists and nutritionists who are advising them to at least open their eyes to this growing phenomenon because, you know, Sami was contacted by one of the British Olympic rowing team, and one of their mentors, I can tell you, was very vocally against what we’re doing here, but yet there’s somebody on that squad contacting Sami directly saying, “I want to take sugar out of my diet entirely. I can see the benefits of this, etc., etc.” so it’s happening and it will be led by the athletes because there’s XXno defined sightXX [0:11:45]

A vast majority of research comes from carbohydrate interests and, sure the research isn’t there to support this, and that’s what the scientists say, but it’s coming, and it’s coming through some very interesting channels. They’re not traditional channels. The U.S. military are going to be involved in that, and it’ll probably be three, four years down the line because that’s how long these things take before some real heavyweight research hits, but it’s starting to creep out already, and Tim Noakes is on it. He’s, I think, just got some funding for a major study XXhere in ?XX [0:12:21]
It’s coming, but the athletes are getting the benefits and they are not hanging around.
Guy Lawrence: Yeah, I mean, people are certainly going to have to take notice of what Sami and his wife have just achieved, you know. Had that row been attempted before?

Donal O’Neill: It’s been done, but obviously they broke the world record. The remarkable thing is that it’s not only what they achieved but what happened to their bodies, because we didn’t have time to go into it, but what other ocean rowers have experienced is that they get off a boat and they’re like ravenous animals, I mean, they’re literally just, they’ll eat anything. And in some respects, Meredith’s performance is even more remarkable than Sami’s because we know that he was an Ironman and all of that, but she got on that boat and got off of it at exactly the same weight. She showed no XX?XX [0:13:17] of any sort.


I mean, I saw a picture of the guys at a concert the day after they got off the boat and you’ve got, like, thousands of people in the shot and you’ve got these two, like, health beacons, and it’s just remarkable. That shot, for me, said more than a lot else. It’s not in the movie, but…
Guy Lawrence: Yeah, I think we should explain for listeners, as well, that it was 44 days straight rowing from San Francisco to Hawaii. Is that correct?
Donal O’Neill: Yeah, 45 days, and they pushed out from Monterey, Guy, and they averaged probably 12 to 14 hours a day, but for the last week, they put in about 20-plus. They weren’t even getting any sleep, but they actually covered…Their best day, in their day they covered more than any other boat in the race, including the four-man crews, and that was in the last week, so it was just astonishing, and, you know, but the test at the end of it, I mean, you’d sworn they come business class to Hawaii. There was no break out on the body. All the enzymes that we see that signal inflammation and breakdown, they just weren’t there, I mean, it was just the protective aspect of the diet was remarkable.
Guy Lawrence: That’s incredible, isn’t it, when you think about that?

Stuart Cooke: We did wonder why you XXaudio cut outXX [0:14:45] as well, Donal.
Donal O’Neill: Yeah, I mean, I was XX?XX [0:14:50]
Stuart Cooke: Maybe CK3.

Donal O’Neill: No, I was behind the camera all the time. I just, I couldn’t come out from behind it, you know, I was, I was, I was with them in spirit. But actually the guy you see in the movie…Sami was due to do it with a buddy of his Patrick Sweeney who was, he rowed in the ’96 Atlanta Olympics. You’ll see him in the movie briefly, and he kind of decided, well, or perhaps Meredith decided, “Listen, I think I should maybe do this with you,” so Patrick he got dumped out of the boat in favor of Meredith for marital reasons, and I’ve met Patrick. He’s about 6-foot-4 or 5 and built like your typical rower, so, probably less interesting, to be quite honest with you, because Patrick wasn’t doing the diet.
Stuart Cooke: I’m just surprised that they managed to stay in that little capsule for that long and go through that amount of exercise and pain and they’re still together. I mean, that’s a triumph in itself. That’s amazing. Crikey!
Donal O’Neill: Well, they’re still together and they’re expecting their first child, so, it’s all going along swimmingly.

Stuart Cooke: So think about sporting industry, I mean, what will they learn from Sami and Meredith’s triumph? I mean, is there, you know, how far reached does this journey touch everybody in their industry? I mean, is it a talking point? Will things change?
Donal O’Neill: They will change through customer demand. You know, we did a lot of research into the energy drinks market and the supplements, these Gu-type supplements, and it’s just a massive industry. They’re not going to go anywhere any time soon, and when you strip all that away, the layers to which they’re involved in sport is quite staggering, because events are sponsored by them and, you know, they’re marketed to just about anyone in the States by Time magazine, as marketed to kids, you know, so they’re very, very aggressive, they’re very, very good at what they do, and if you’re somebody who’s sugar-fueled, you need them.
So you’ve got that magic mix in there, so, it’s something that will take education and it will take time, but you don’t remember that the sports drinks, they’re probably consumed by, 99.9 percent of the people consuming them have nothing to do with sports, they’re probably just a teenager or somebody with a hangover, so, it’s a tough one, and there’s a lot of money, you know…


Guy Lawrence: Yeah. I was going to mention talking as well with Dr. Stephen Phinney, cause, you know, he’s been doing this kind of work for 30 years and is mentioned in the movie as well and you could say he’s only now starting to get recognition for all the work he deserves. I mean, what do you think? Do you think that will happen for Dr. Stephen Phinney? Is he getting the recognition he deserves?

Donal O’Neill: Well, I think you just need to look at the tour he’s just done of Australia, Guy. I think it’s starting to happen, and I thought it was very poignant when he made one of his addresses in Australia, he said it was the biggest crowd he had ever addressed. I think there were over 600 people there, but to me it’s shocking that he has encountered what he’s encountered, but it’s remarkable that he stuck with it.

I asked him about his fellow researchers on his very first paper and what happened to them, where they went, and they’ve all gone on to have stellar careers in places like Harvard, because they decided a few years into this journey that they weren’t going to get funding and they realized they were coming up against brick walls, and Steve Phinney decided he was going to follow the data and, you know, do what he believed in.
So, he’s a remarkable, remarkable person for that. I think that his time is absolutely upon us.
Guy Lawrence: Yes. Fantastic, and it’s fantastic to see him in the movie. I mean, we met him when he came to Sydney and we had dinner with him on the Friday night before the talk, and one of the first things he showed us was Sami’s achievements. He was so proud and so happy to be a part of it.

And he’s such a nice guy, too. He’s so humble and down-to-earth and…

Donal O’Neill: You just know there’s an astonishing intellect. He’s got…and he reminds me of the first time I met I met Tim Noakes, I mean, they’ve got this child-like fascination, and they’ve got this absolutely cutting edge scientific brain and, you know, Steve, he just…A lot of people have fed off his work and have used it for their own, for their own benefit, but, I mean, he’s the guy. It all starts with him, and, you know, I think Jeff Volek is really going to carry through with the faster study, which is over very soon.
We got a glimpse of that. We could only show so much of that in the movie, but it’s, I believe, it’s been published sometime around now, and that’s the first big study that’s going to really rattle the cages. Keep it going.
Stuart Cooke: Yeah, any other sporting disciplines you think that are adopting this way of eating, from what you’ve seen? Have you planted any seeds elsewhere?
Donal O’Neill: Well, the XX?XX [0:20:53] sports were very interesting because they’re, you know, the scientists always refer to cycling trials or runners or whatever the steady-state, endurance-type events, and Tim Noakes says that they’re looking at these parameters in performance in a very acute fashion, because, you know, what about things like concentration? What about the mistake at the end of the game?
I know from playing Gaelic football, you know, after 55, 60 minutes of that, you’re taking hits. You’re knackered. You make a split decision and it goes the wrong way. You could lose the game. Same goes for soccer, Aussie rules, so the athletes in the field sports who are adopting it are, and they’re kind of cycling carbs a little bit, what they appear to be benefitting from as well as physically is an increase in mental performance because their ability to make a split-second decision is enhanced.

Sports like golf, tennis, I mean, Mardy Fish was a great example of this. He used it to lose a considerable amount of weight and extend his professional tennis career at the very top level, so that’s the part that people are missing. I think golfers would benefit enormously from it. Again, one slip up and your round’s gone in that sport, so, I think it’s going to keep up. There are a lot of athletes using it we don’t know about, and I think it’s going up.
Guy Lawrence: It’s mainly just endurance sports, though, isn’t it? Anything that’s long duration. Do you know of any doing high-intensity shorter stuff for this kind of…?
Donal O’Neill: One of the things that the sports scientists have been unable to answer me on is a sport which involves weight categorization or weight-dependence. I mean, I myself was a high-jumper, and if I could’ve dropped even half a kilo or a kilo and maintained physical power, my strength-to-weight ratio would’ve improved, I would’ve been a better specimen for high-jumping, so I XX?XX [0:23:17]
They’ve done this study, one of the studies has shown with a lead gymnast is that over a one-month adaptation period, and this is the problem, you know, scientists point to these trials and say, “Oh, it doesn’t work,” but they don’t fat-adapt the athlete long enough, and that’s a huge, huge issue in this, so with a lead gymnast, they discovered that after one month there was no loss of power, everything was pretty much the same, but their weight had dropped slightly by half of a kilo.
And I know if you do that with a long-jumper or a triple-jumper, you know, pole vaulter, you’re going to have a very significant benefit because those are events where one centimeter is the difference between winning and losing or a world record or not, so there’s something in this for some niche little areas. I know some MMA fighters who are using it, and they’re doing it because when they go to cut they will drop ten kilos plus in some cases to get to their fighting weight, but they can walk around comfortably even one to two kilos less then it means the cut they’re down to losing eight kilos.


Because for them it’s about getting into the ring as powerful as possible after that weigh-in, so it’s a pretty dramatic impact on the body and if they can take the edge off that in the end it’s, you’re talking small margins but that’s what professional sport is, it’s about these really small margins.
Guy Lawrence: Yeah. Yeah. I think a very foreign concept to think in, to increase your fat to drop your body weight, when you go and, like, it’s a far cry from counting calories. Or do you think an elite, like an MMA fighter or an elite athlete would still count the calorie of the fat that they’re eating, or do you think they’ll just play it by ear a bit?
Donal O’Neill: I think, you know, athletes are so tuned in to their bodies, I think they’ll find their way if they dedicate themselves to it, but there’s also this idea it’s not going to work for absolutely everyone. I mean none of these things are one-size-fits-all, but it’s a tool, but I think the athletes are in a position to listen and understand pretty quickly what’s happening in their bodies, so I think they’ll find their own way.
I don’t know that there’s a computation or a, you know, equation that you can use and just throw it out there. I think they need to listen to what’s happening.
Guy Lawrence: …find their way a bit.
Donal O’Neill: The one guy to watch in this space who I think is going to become one of the biggest names out there is Dominic D’Agostino at the, let’s see, he’s in Pensacola, Florida, and he’s been financed by the U.S. military for over the last nine years researching the whole area of ketones and performance and, you know, the military have gone on a bit of a solo run on this. They’re trying to create the perfect war fighter, and they’re not interested in, you know, double blind trials.
They’ve been using ketones to, Dominic’s been researching, you don’t need to use exogenous ketones to combat some of the interruptions they’re getting during deep diving training maneuvers, so the Navy SEALs, they tend to get epileptic fit-type scenarios, and they’re just worried that there’s something in exogenous ketones that proffer a protective a protective element on the soldiers.

So they’re doing some astonishing research and Dominic himself is a part of it. He’s a huge, powerful man, but he’s looking at ketones in performance as well, so powerlifting is an interesting one because Jeff Volek was a competitive powerlifter who used a ketogenic diet to maintain body weight and, obviously, that strength to weight ratio we’re talking about again, so he was able to compete at a lower body weight without any loss of power.
So in a sport like that there’s a huge explosive element and it seems to me that the explosive part required not such that it depletes the glycogen stored entirely, so they’re somewhere between. I asked Phinney what the, you know, where is the magic number and they don’t really know. They know that it’s not a suitable approach for a 100-meter sprinter, but it works well for your gymnast or your powerlifter and, you know, they don’t know where that ends, but it strikes me that, in its purest form, the very explosive literally split-second events where there’s weight dependency, they can really, really benefit from this type of approach.
Guy Lawrence: There you go. There you go. With the military, will that, will they be releasing any sort of studies on that in the near future or is that something that’s going to be ongoing or…?
Donal O’Neill: Well, Dominc’s doing some research that I know will become publically available in due course, but clearly with the military they’re not going to be putting out posters any time with results, but I spoke to him recently for the first time and he’s a remarkable guy. I think you should try and get him on the podcast, actually, because he’s…

Guy Lawrence: Yeah, sounds awesome, yeah.
Donal O’Neill: Yeah, if you want to get to the center of the ketone universe, he’s the guy in the loop.
Guy Lawrence: Another question while we’re on all of this. If an athlete, like a higher-end athlete, who carb-loads stopped you on the street tomorrow and wanted to improve their diet and performance and asked you questions, what would your advice be to him in a nutshell?
Donal O’Neill: Well, that actually happened quite recently with one of the MMA fighters here, so my first advice was, and again, I got back to something that Noakes said. He believes no athlete requires more than 200 grams of carbs a day, respective of what you’re doing, and I think if you can dial back on the carbs that there certainly seems to be longer-term benefits to be accrued from doing so, but if you can take away the fast, cheap fuel in favor of real food and a higher quality fat content, there are benefits in that.

And I think it’s paramount that athletes start to look at the longevity of their careers or rather their coaches do, because it’s very difficult to ask a 22-year-old kid to think about putting another year or two on the back of their career. They’re not interested. They just want to win now. So that’s why I think the whole circle of influence becomes important, but any athlete who pulls out the fast, cheap fuels, I think is going to see, they’re going to see a benefit when they look back on their career.
If that’s going to be, you know, immediate, I don’t know, but for some it is. For others it won’t be, but I know long term there will certainly be benefits to be had from forgetting the conventional carb-filled approach.
Guy Lawrence: I often wonder about, you know, athletes that are prone to a lot of injuries, as well, and how much their diet would be affecting that outcome, as well, you know? And adopting a higher fat diet for endurance is like a preventative measure for injury, as well, you know?
Donal O’Neill: I mean Peter Brukner has spoken about the benefits to some of the Aussie cricketers and he’s told me privately he’s seen things that have just astonished him as a doctor and he’s embarrassed almost that it’s taken him this long to arrive to this conclusion, and again the scientists will say, “That’s anecdotal.”
Well, you know, the L.A. Lakers are one of the highest profile franchises in world sport. And they don’t do things with anecdotal returns. They do things because of return to the scoreboard and the XXbank balls? 0:31:55.000XX. So, equally, the pro Aussie XX?XX [0:32:00] teams that are doing this, they’re doing this because it works. That’s just how it is and that’s how it’s going to roll.
And I think athletes are kind of like, if a member of the general public gets sick all of a sudden they tend to start looking at their diet and get very concerned about it, athletes don’t really give a shit if they’re winning and they’re healthy. They’re not going to change anything, but you get an athlete that is starting to maybe feel the pinch or picking up a few injuries, they will, and that’s why I think the older athletes have adapted and adopted this much faster and I think that’s going to be the way in and it’ll trickle down slowly.
But it’s there, and I think the big term you’ll hear, because the scientists won’t want to stop talking about fat adaptation, you’ll hear terms in metabolic flexibility and this type of thing and the interesting thing for me is that sports science has never defined what a low-carbohydrate diet is, so they’ve done studies where somebody’s on a 150 grams a day and they perceived that to be low-carbohydrate. Now that may be low-carbohydrate against five, six hundred that some athletes are taking at the moment, but I know some of the field sport athletes in particular, they’re doing maybe 50, certainly less than a hundred grams a day and they might go up to 150 on match day. So over a week, you know, they’re taking maybe 20 percent of the carbs they once were or less, and yet sports science says, “That’s not low-carb,” because they’ve gone to 150 or 200 on match day.

And I tell them, “Well, why don’t you XXlay down your markXX [0:33:43] you’ve yet to actually define what a low-carbohydrate diet is, so your research really ain’t worth shit to me.” And that’s how I get, but Gatorade ain’t going to sponsor that research anytime soon, are they?
Guy Lawrence: No, you’re exactly right, you know, but it is great, mate, and I was so excited to see this movie being made and come out, because it’s a topic that nobody seems to delve into. It’s very hard to find and almost considered taboo, but it’s totally not, you know? To me, it makes a lot of common sense, you know? Just to touch on the topic, I remember, you know, working as a fitness trainer at the university in Sydney for a long time, and I got exposed to, like I mentioned before, charity with cancer patients and they were all about using a ketone diet, increasing their fats, and it was the first time I heard about that and it was about eight years ago and I was like, “What is going on?”
And then actually coming back into the sporting facilities and trying to find more information, because I was then lost, I’m like, “Well, how do I apply this?” Because everyone’s all about carb-loading, preparing for these games and sports day and eating X amount of carbohydrates in the week, and it was just like this torture for a while because I was clueless what to do. And then I was slowly chipping away and investigating, so, yeah, I think it’s, I just think it’s excellent, and every bloody athlete should at least watch it and be an open mind, you know?
Stuart Cooke: Yeah, it’s certainly opened my mind, that’s for sure.

Donal O’Neill: That’s all you can hope for, people to take a look and make their own conclusion, you know? Try it, but…something for everyone. I think it’s a different movie than Cereal Killers. It’s obviously totally focused on performance, but, you know, athletes will drive this. A big-name athlete who’s endorsing real food is an incredibly powerful statement, and too many of them are endorsing Gatorade and Powerade, you know, using whatnot.
It’ll be a big statement when they start to emerge and I think if your cricketers win the World Cup down there, then that would be a great starting point.
Guy Lawrence: Yeah.
Stuart Cooke: Time will tell. How are you eating now, Donal? because on Cereal Killers 1, like, you were, really pushed the high-fat to an extreme where you were into ketosis and saw the benefits from that. Are you still doing that? Or have you dialed it back a little? What are you doing now?
Donal O’Neill: I do cycle in some carbohydrate. I’m probably two kilos heavier than I was at the conclusion of Cereal Killers, which for me is a difference between looking kind of ill. I’m keeping my wife happy, so I’m not somebody who strives to be in ketosis all the time, by any stretch. I cycle in some carbohydrates when I’m training and on the weekends, but it’s still, I still eat a very low-carbohydrate diet with an emphasis on fats. I’ve introduced some MCT oil and stuff like that.


I researched ketogenic diets that bit further on the cancer angle is astonishing for me and that’s something I researching at the moment. When you go all the way back to, I think, 1934 when Otto Warburg won the Nobel Prize. It’s strange to me that so many things went wrong around the middle of the last century. We’ve got a duty to open the book on them and, perhaps, revisit them, but I mean, my health since I started eating this way, I haven’t been sick for a day. It’s been remarkable.

Guy Lawrence: That’s fantastic. How long have you been eating this way, Donal?

Donal O’Neill: It’s probably been a good four or five years now.

Stuart Cooke: Okay, and just for our listeners out there, and we might even have asked you this before, but just could you outline what you ate yesterday? Just very briefly so we can get a handle on what high-fat really means to us all.
Donal O’Neill: Yesterday wouldn’t be a typical day because, as you guys now, one of the things about eating this way is that you wake up some days and you’re; you’re just not hungry. Yesterday was one of those days. It was an unexpected fast. I didn’t eat very much at all, but a typical day, so this morning I just had, you know, my coffee with some MCT oil, some coconut oil and heavy cream, so that’ll be my kickoff to the day. We find the good thing about being in Capetown, I mean, it’s like, surely, you’ve got some amazing food resources here which are by international standards are very cheap, so we get some fantastic pastured hen eggs here, and pasture-raised bacon and grass-fed beef and ostrich and all types of stuff, so I’ll have a couple of eggs with avocado.
One of my favorite breakfasts is a little coffee shop across the road. They do an avo breakfast which is going to become world-famous I think, man. They take half an avo, they stuff it with cream cheese and a bit pesto and then throw bacon on top, and it’s magnificent.

Guy Lawrence: Wow!

Donal O’Neill: So, that’s one of my favorite breakfasts, and at lunch time I make quite a few smoothies, but I throw in, I’m just about to throw out a blog on my smoothie of the day, but again I have half of avo in there, an egg, if I’m feeling heavy I’ll throw in a banana, berries, MCT oil, coconut oil, macadamia nut butter, and stuff, a bunch of stuff like that, so that’ll get me through the afternoon, if I’m hungry, and then typically I train late afternoon and then dinner is just, yeah, it’s a high-quality protein source and then lots of veg cooked in coconut oil or butter. Dark chocolate off the back of that, glass of red wine and you’re done.

Stuart Cooke: Perfect, perfect.
Guy Lawrence: Smoothies are a Godsend, right?
Stuart Cooke: They are, yeah.
Donal O’Neill: I got one of those little NutriBullet devices there for Christmas, so I threw in the nuts and everything right into the smoothie and they’re great, but…Great device, but I have to say you should read their dietary recommendations. I think they’re pumping veganism now. You’re only allowed four eggs XXaudio cuts outXX [0:40:25] nutritional advice, but…
Stuart Cooke: Yeah, we had a question about eggs, didn’t we, Guy, on Instagram the other day. Do you remember?
Guy Lawrence: “How many eggs can you eat a day?” That’s right, and Shane, who I actually, who I know chipped in, and he said he for six weeks had 180 eggs a week and had his bloods done before and after, and he said they were exactly the same.
Stuart Cooke: That’s right. I certainly didn’t expect that answer.
Guy Lawrence: I know. It was great!
Donal O’Neill: I think the self-experimentation has gone the way of the ultra-runner. It’s no good to run a mile, I think, anymore you’ve got to run 100 miles without stopping, I think…
Guy Lawrence: Exactly, yeah, yeah, yeah. So what’ve you got planned for the future? Anything exciting coming up in the pipeline?
Donal O’Neill: Yeah, well, we’ve actually been approached about a third movie. Obviously, every time you do this, you kind of take a six-figure risk, and I’m taking the risk, so you just need one bad day at the office and it’s XXaudio cuts outXX [0:41:33] So we’ve been approached about a very exciting concept for the third movie which is actually cancer-related. So I’m researching that at the moment, and I think it would be…I just lost my godfather to cancer very recently and if there’s something we could do in that space and do it well, I would love to give it a shot It would be a remarkable project, but it’s early days, but that’s something that I’m just getting into researching quite heavily at the moment.
Beyond that, I think it’s just going to be the case of getting Run on Fat out there. We’re going to do the worldwide premiere on February 2nd in San Francisco. So we have Sami and Meredith, and Steve Phinney, and some of the other folks in the movie coming along to that. So that’ll be a little bit of fun, and we’ll drive it out from there. Then we release online. It’ll go through the same channels as before.
Guy Lawrence: Yeah.

Stuart Cooke: Is Sami rowing back from Hawaii to see you in San Francisco? Is that what he’s doing?
Donal O’Neill: No, I’m rowing over. I’m actually in tomorrow, so I’m rowing over to see him, you know…
Guy Lawrence: From Capetown, yeah.
Stuart Cooke: Yeah, we’ll Skype you. That’s awesome.
Guy Lawrence: So what’s the best…For anyone who wants to check out the movie, what’s the best URL to go to, Donal?
Donal O’Neill: They can go to RunOnFatMovie.com.
Guy Lawrence: Excellent, and we’ll share all the appropriate links and send this out anyway, and, yeah, help get the word out there. You’ve done a fantastic job again, mate, and…
Stuart Cooke: Yeah, brilliant.
Guy Lawrence: Brilliant, and really appreciate you coming on the show.
Donal O’Neill: Well, thanks for having me. We’re looking forward to growing the audience Down Under. We’ve had an incredible reception in Australia thanks to you guys, and Rob Taylor, and Peter Brukner, and everybody down there. So, it’s just been amazing, and I think there’s a lot of good stuff happening in Australia, and I think you need to export some of that message to Ireland in a hurry, boys, because the country of my birth is in trouble and nobody’s listening, but I really think there’s something happening Down Under.
Guy Lawrence: Yeah.
Stuart Cooke: Yeah. We should do just that.
Guy Lawrence: Awesome.
Donal O’Neill: Excellent.
Stuart Cooke: All right, okay, well, we will talk to you soon, hopefully.
Guy Lawrence: Very soon.
Donal O’Neill: Thank you, guys.
Guy Lawrence: Thanks, Donal. Cheers, mate.
Stuart Cooke: Thank you, buddy.
Guy Lawrence: Bye.
Donal O’Neill: Have a good one.

Is Your Brand of Fish Oil Healthy?

After recently chatting to the Baker Boys (full interview below) it appears that some brands of fish oil shine over others. Learn how to put your brand to the test above in this short video clip.

Brothers Michael & Christian Baker are nutritional advisors & professional speakers. They have also collected a massive amount of experience over the years within the supplement industry. They were one of the first guys to setup a major supplement store franchise from the USA here in Australia. Strap yourself in for this one as we dig deep into the world of supplements. Join us and find out what actually goes on in one of the most confusing industries out there!


Full Interview: Insider Knowledge & Truths About the Supplement Industry

downloaditunesIn this episode we talk about:-

  • If supplements actually make you healthy
  • The biggest mistake people make when choosing supplements
  • How to know if your fish oil is any good
  • Why some supplements are simply expensive urine
  • The damaging effects of artificial sweeteners (yes they are in many so called ‘health foods’ & protein powders)
  • The best post exercise supplements to take
  • And much more…

CLICK HERE for all Episodes of 180TV

Learn about the Baker Boys HERE


Truths about supplements transcript

Guy Lawrence: Hey, this is Guy Lawrence of 180 Nutrition and welcome to another episode of The Health Sessions. Today you’re in for a treat as we dig deep into the truths, or what we feel to be the truths, about the supplement world.
Our special guests today are the Baker Boy Brothers, Michael and Christian Baker. These guys were the first franchisees in Australia of probably one of the largest companies in the world, supplement companies, and they’ve been in the industry a long time. They certainly know their stuff.
They’re in the firing line, if you like, of the end consumer, and, you know, they’ve seen a lot of things. Well, as you can imagine, we had so many burning questions, from supplements to “Do we need them?” to the quality and grade of them, you know, “How effective are they? What ones should we be looking for? What ingredients are in them? Is there anything we should be concerned about?” And what to check when looking for them in general, you know?
There are so many gems of information in here. It’s not funny. I certainly learned a lot from this episode, and I’m sure you will, too. So sit back and enjoy it. You’re in for a treat.

Also, if you are listening to this through iTunes, we’d really appreciate the review. That just helps our rankings and helps us get the word out there as we spread the good message about food and health and what we believe. So, yeah, enjoy!
Guy Lawrence: So, hey, this Guy Lawrence, and I am joined today, as always, with Mr. Stuart Cooke. Hey, Stu.
Stuart Cooke: Hello!
Guy Lawrence: And our special guests today are the Baker Boy Brothers, Michael and Christian Baker. Welcome, lads!
Christian Baker: Thanks for having us.
Guy Lawrence: So, we are on all four corners of Australia: Coogee, Maroubra, Bondi Junction, and Newcastle.
Michael Baker: Yes, nice.
Stuart Cooke: Excellent.
Guy Lawrence: First of all, I wanted to just say, you know, you guys are at the firing line, if you like, of the end consumer in retail and working in the supplement industry a long time. It’s going to be fantastic to get your insights on that today. We’re excited to have you.
Michael Baker: We’re glad to be sharing.
Guy Lawrence: We’ll start with you, Mick. Tell us how long have you been in the industry and how’d it all begin for you lads?
Michael Baker: Sure, well, being the older brother it is appropriate, I guess, that I start. I’m probably about six to eight inches shorter than Christian, but it’s okay. I usually get, when people come into the store, and we’re side-by-side, they usually call Christian the older guy and then I’m his younger brother, but it’s not the case.
I’m the one with the beard here.
Yeah, basically, as far as my memory can go back, I used to come home from school, from high school, year 11 and 12, and see Christian on the lounge playing video games. I was like, “Christian, I just come from the gym. I feel amazing. I’m starting to get muscles and, you know, I really enjoy this. You’ve got to get off your lazy bum and come join me one time.”
And, being the stubborn young brother he is, he would always pretend like he wasn’t even listening, just totally ignored me. And I think after about two years or so of drilling him with this, “You’ve got to get to the gym. You’ve got to get to the gym,” he finally, one day, just joined at the gym and literally went, I think, every single day for a whole year straight. He became obsessed with it.
And that’s pretty much what got us into health and fitness. We then went and did our personal training qualification and dabbled into, you know, nutrition a little bit, but we didn’t really know that much, and then, to the point where we are now, which is being in the industry, the supplement industry, heavily for five years.
It’s been some interesting insights and learnings.
Stuart Cooke: Fantastic.
Guy Lawrence: Yeah, I can imagine. Did you have any, you know, you’ve been doing it a while now. Obviously, we know you guys well and know the industry pretty well. Did you have any preconceived ideas before starting? Christian?
Christian Baker: Yeah, obviously, being more of a gym background than a nutrition background, at least in the beginning, I didn’t really know what to expect from the supplement side of things other than what I’d seen in magazines, and I had all these ideas of supplements being magic and all this good stuff, so, yeah, I think going into the industry, in terms of the nutritional supplement side, I had really high expectations and a lot of them weren’t met.
I realized certain corners were being cut, certain claims that were being made, a lot of things, yeah, weren’t quite what they seemed.
Guy Lawrence: Yeah, I know. It’s intriguing, because, obviously, I started out as a fitness trainer ten years ago and, from the outside looking in, is a very different perceived…perception to when you start getting amongst it.
Stuart Cooke: Yeah, it’s certainly a big world out there. Say someone ate a balanced diet, okay, so a reasonably healthy, balanced diet. Would they get much benefit from taking supplements?
Michael Baker: I think, absolutely. I guess most people’s idea of a balanced diet, even a healthy person could be shopping at Woolworths or Coles, you know, big name grocery stores, and if you’re buying, whether it be chicken, steak, fish, usually it’s always grain-fed or, you know, soy-fed, or just corn-fed, again, something terrible, which show up inside the animal. They’re also going to pump it with hormones. You guys know this already. It’s shocking what they actually feed the produce.
And then the vegetable side of things, I mean, it’s one thing to eat vegetables, but if they’re not organic, you’re not really going to get much from them, so I think supplements can really fit in well. A probiotic can really come in handy, especially to anyone on hormones. It can help put the good bacteria back into your gut just so you can actually digest these proteins and foods properly.
Stuart Cooke: It’s a good point. I mean, we also say we are what we eat, but we are kind of what our animals eat, as well, and all of that is completely unknown to us.
Christian Baker: If they’re feeding our animals junk food, so, you know, these leftover grains instead of the fresh produce that they’re designed to eat, then what are we eating? We’re eating junk chicken and junk beef.
But, hey, if someone came to me and they had a diet that was spot-on with huge amounts of green veggies, colored veggies, nuts, fruits, grass-fed meats, and all that stuff, in most cases they wouldn’t really need much else, but you find me a person who does that in all of Australia and then you’re not going to find many.
I think everyone can do with a top up of a few extra things on top of what they eat.
Guy Lawrence: Yeah, but, you know, from what I’ve seen, and I’m sure you’d be able to highlight this more, there are a lot of people out there that think, you know, no regard indiscriminate to what they eat, if they take a vitamin pill every day or supplement, say, then they’ve given themselves insurance.
Christian Baker: Yeah, exactly. A lot of people like to use it as an excuse to eat crap, because they are using the vitamins for damage control. Which, you could use that strategy if it’s a holiday or something like that, but as a daily strategy, you just can’t, you know, you can’t do that.
And you’ve got to think about that, as well. How many new micronutrients and, on a deeper level, phytonutrients, they’re the tiniest little things, are becoming revealed over these last few years? If you say, “Cool. I’m taking a vitamin instead of eating a bunch of veggies and then we find out there’s something in veggies that we haven’t been putting in the vitamins, then you haven’t been getting that either. So you really don’t know what you’re not getting if you’re not having enough veggies and fruits in real food.
Michael Baker: Yeah.

Stuart Cooke: Yeah, good point.
Guy Lawrence: Yeah, from your experience with people walking into the stores every day, you must have seen, like thousands of thousands of thousands of people now. What do you think is the biggest mistake people make when choosing supplements if they, you know, are not under any guidance?
Michael Baker: Personally, I think, and Christian would probably agree, it’s like most things in life, people want things fast. They want fast results and when you say fast, people want to lose weight fast, and it’s…it’s just…we want to pull our hair out sometimes. They come in drinking a juice from a well-known juice company, full of sugar, and we look in their shopping trolley, maybe they’ve got some chips and some white bread in there, and they’re like, “Hey, do you have a fat-burner? I’ve got a wedding coming up in two weeks. What’s the best thing you can get for me?” And, like, they need to lose weight really fast.
We feel like honestly saying to them, but you can’t really say it like this, “Look, you’ve been putting crap in your body for ten years, and you’ve got ten years of damage, and now you want to heal it, you know, fix it within two weeks. It just doesn’t work like that.”
Most people want short-term results. They’re not willing to actually make the proper changes that may happen a lot slower, but they’re going to live a lot longer and benefit from it.
Guy Lawrence: Yeah. Right. Marketing play, I mean, you know obviously we all work in the industry, marketing plays a lot in that, as well, I think.
Stuart Cooke: Absolutely. well, every supplement claims to be the best out there, and if I went into a store, I could find, you know, a whole range of supplements that do exactly the same thing, but do they vary in grade or quality, or even effectiveness?
Christian Baker: Oh, god, so much. Australia’s got really good laws for protecting consumers when it comes to making sure that we’re having, you know, decent ingredients, safe ingredients.
Stuart Cooke: Yeah.
Christian Baker: But what we don’t regulate, and what I think we really should, is the grade and the quality of ingredients. So, for example, if you get something like zinc, lots of people taking it, there’s about ten, twenty, or thirty forms of zinc. You can take what’s called a zinc chelate or you can take what’s called a zinc gluconate, they’re two different things both providing you with zinc at the end of the day.
Your body can absorb one of them almost entirely, which is the gluconate, but the other one your body can barely absorb at all, and that’s unfortunately more commonly used, because it’s cheaper. If you check the same man taking, you know, a zinc supplement every night, he thinks he’s taking the same amount, but he’s not actually keeping the same amount. His body can’t absorb it.
So, that’s a big concern with where we’re heading in terms of quality of supplements. They’re becoming more varieties out there, but we just don’t have the facts for the quality.
Stuart Cooke: Would it be safe to say that the more I pay the better quality of product I would be getting?
Christian Baker: In most cases, yeah, but…
Guy Lawrence: Not all?
Michael Baker: Depending on the brands. I mean, just, back on that in terms of quality, there’s a lot of products that they’ll have all these claims and everything and then you check the label and there’s what’s called proprietary blend on the back, and it’s so commonly used in the supplement industry, and it’s mainly used in the U.S. where you’ll have this product that’s perfectly branded, has some amazing claims, contains some awesome ingredients, right? XXdistortedXX [0:11:33] The actual doses of the good ingredients versus the lesser ingredients…you have no idea.
Yeah, people are just so used to seeing it, they don’t even question it. Why? Because, it’s like, “We will give you five good ingredients with 20 terrible ingredients, such as high fructose corn syrup.”
Stuart Cooke: Yeah, right.
Guy Lawrence: What about fish oil? Because fish oil, you know, you see in absolutely every single chemist, stacked mountains of it, you know? What are your thoughts on the grading of fish oil?
Christian Baker: Well, fish oil, for starters, is one of my favorite things. I think it’s somewhat of a controversial topic. Everyone’s got their opinion, but I think, if people are taking fish oil…but, yeah, not all fish oil is created equal. Some people take the extra step of processing it an extra step to keep its freshness. Other people just do the minimum required by the government and that does have an impact.
And even when you open the container and smell it, you can tell. A friend of mine, actually, what she does every time she buys a batch of fish oil is pricks one of the capsules with a pin and, if it’s good quality, it’ll smell a bit fishy. No worries.
But, if it’s bad quality, it’ll smell rancid, and it’ll smell terrible, and you should throw the whole container out, and, unfortunately, most…I’ll save you buying fish oil from a supermarket. You should reconsider that. It’s better to go to a health food store or somewhere that is specializing in fish oil rather than just storing a generic brand on the shelf.
Stuart Cooke: That’s awesome take. You do realize that everybody now is going to be rushing to the kitchen and pricking their little tablets of fish oil. Me included.
Christian Baker: Please do it over the sink and get ready to wash your hands, because…XXdistortedXX [0:13:20]
Michael Baker: It stinks.
Stuart Cooke: That’s good to know. Thank you.
Guy Lawrence: Yeah. That’s excellent. If there’s one thing that I’ll spend money on, it’s fish oil. I’ll never, personally, buy from, straight from the shelves like that.
Michael Baker: Which one do you take, Guy?
Guy Lawrence: Hmm?
Michael Baker: Which one do you take? I remember you saying a really high quality one you’re taking once.
Guy Lawrence: Yeah, I buy, actually, Metagenics fish oil.
Michael Baker: Yeah.
Christian Baker: Good brand.
Guy Lawrence: Moving forward, what’s the biggest misconception then? Like, claims that won’t die, you know, people must be coming in with a perceived idea.
Michael Baker: Really? That’s so tough. I mean, we could talk about carbohydrates. We could talk about getting big quick. I mean, there’s so…
Guy Lawrence: Yeah. Big quick’s a good one. I had to deal with that all the time as a personal trainer.
Michael Baker: Yeah.
Christian Baker: You guys would get that all the time with your product.
Stuart Cooke: Yes.
Christian Baker: I think, yeah, there’s so many misconceptions and also things that won’t die, like, such as, don’t take vitamins because it’s expensive year-round, or vitamins don’t work, blah, blah, blah, blah, but the one that’s the most relevant at the moment, just because the fastest growing market of people purchasing protein is not body-builders and fitness freaks, it’s typically normal people who just want to be a little bit healthier and maybe want to lose a little bit of weight and are starting to realize that protein powder is just food. It’s just like chicken or beef. It’s nothing magical, but when they tell their friend to get it, or their friend’s friend or whatever, straight away if they’re a woman or even, a lot of time, with guys, they’ll go, “Oh, my god, I don’t want to take protein, because I’ll get too big.”
I’m like, “Well, I tried to get big for a long time.” So, you know…XXdistortedXX [0:15:08]
Michael Baker: When was the last time you ate chicken? You’re not huge.
Christian Baker: Yeah, exactly. So, like, protein, you don’t see when you go to the supermarket and go to buy a chicken breast, there’s not some big muscley dude on the front, even though chicken breast is the most commonly eaten food by bodybuilders. It’s just protein, and protein powder’s the same.
And I think, over time, it’ll probably get better, but, we got to clear the misconception that protein is for making you huge. Protein is just protein.
Stuart Cooke: Got it.
Michael Baker: You’ve got to get your calories from proteins, carbs, or fat, so, if you want to eat carbs all day and eat plenty of processed carbs and sugars like most people do, you’re going to get fat. You want to eat protein, you’re actually going to probably lose weight, but to try to explain this to the average consumer sometimes takes a good half-an-hour just to do it.
Stuart Cooke: Yeah, it’s, I don’t think it’s, it’s certainly not an easy topic to broach, especially when you’re in your shop.
Michael Baker: People have feelings, too, you don’t want break that. If for the last 20 years their great-grandmother taught them to do this, and they’ve got all these ways of eating and living and now, you know, you break their heart. You tell them they can’t have fruit for, you know, fruit for dessert with yogurt before bed, you know, you want to have a lean protein shake instead, they’re like, “What do you mean? Fruit’s good for you. Low calories.”
Stuart Cooke: That’s right, yeah. Nature’s dessert. That’s what we like to call fruit. You mentioned sugars, as well, Mick. Now that brings me on to artificial sweeteners.
Michael Baker: Yeah.
Stuart Cooke: These are to, you know, the general public could be seen as a very good thing, because they reduce the amount of sugar in there which is a great thing, too. You know, are they a good thing, or are they a cause for concern?
Michael Baker: Both Christian and I, fortunately and unfortunately, have asthma, and I mean we’re, I’m 30 now, and I’ve still got asthma. It just hasn’t gone away, but I know, I basically know how to control it. So, for me, it’s mainly environmental and what I’m putting in my body, and you know, from dust and some pet hair, but mainly from putting bad foods in my body.
Like, if I have, right now, if I had a diet Coke and then, maybe, even a protein shake with artificial sweeteners, I wouldn’t be able to breathe. I literally wouldn’t be able take part in this podcast, because my lungs lock up and it’s game over for me.
Like, for many years when Christian and I first went into the industry, we’re like so keen to try everything, so we’re pre-workouts, during workouts, post-workout, bedtime, and like a million different shakes, and we’re taking all the top brand names, but yet, we used to finished a workout, we’d have massive anxiety and we’re like, “Oh my god, why can’t we breathe right now?”
Like, we’re really struggling with our breath, and it was funny enough because of the shakes we were taking. They’re fluff, you know, something called Ace-K, sucralose, sometimes aspartame, all of these hidden nasties that reduce the calories but just really don’t do good to you.
Guy Lawrence: Yeah, because, from my understanding, there are still a lot of companies suing them, I mean…
Christian Baker: They’re pathetic.
Michael Baker: A majority.
Christian Baker: Sweeteners, god, they’re such a controversial thing. I think, especially going back to what I said before about the growing market with people trying to be a little bit healthier. You know, a lot of people don’t realize that health and fitness are, in fact, two very different things. You know, you get them both right they’ll complement each other, but if you’re only pursuing one and you’re forgetting about the other, you know, you can get off-track.
Case in point, most people start going to the gym, might even take a protein supplement. They might start eating more chicken and stuff like that, but they won’t back themselves up with extra veggies. They won’t take a greens powder with vitamins in it to offset the protein they’re having, and they wonder why they get sick.
Or maybe they’ll look good, but then their skin won’t look so good, or they’ll have bad breath and all these other things, and they have no idea, because there are so many artificial things, you know, getting put into food and supplements, to reduce calories and to make you in better shape, but not with your health in mind.
One thing I wanted to say about sweeteners is from a vanity point of view, which is probably the best way to get it across to most people, is if you look up any study they’ve done with mainstream sweeteners, especially aspartame sweetener e951 that’s used in diet Coke and diet soft drinks and all those things, in nearly every single study, unanimous across the board, people who drink diet soft drinks eat more calories with their next meal, and usually eat more calories across the board through the whole day.
And it’s like the diet soft drink paradox, because your brain is hardwired to get excited and expect some calories when you give it something sweet. It’s a survival mechanism. And, if you’re having these sweet things, these artificial sweeteners, your brains like, “Okay, cool. Where’s the calories at?” And then it’s waiting, waiting…
“Still no calories? Something’s wrong. We need more calories.” And it keeps telling you to get hungrier and get hungrier until you satisfy that craving, but it’s just all messed up. You can’t trick your brain, and artificial sweeteners, they just mess with the way we work, and there’s so many other bad side effects we could talk about, but that’s one of my main concerns.
Guy Lawrence: Yeah, and interestingly enough, as well, if somebody is actually having a diet Coke I wonder how conscious they are about their actual, you know, the foods they’re putting in their body, and then the calories that they’re eating more of later are going to be, actually, probably of poor quality, I’d imagine.
Christian Baker: Yeah. Absolutely right.
Guy Lawrence: Escalating the problem. I mean, that’s why 180 started, you know, because, you know, working as a trainer, especially with the people with chronic disease, we couldn’t find a protein supplement without these sort of things in it.
Michael Baker: That’s why we love your protein, because it’s, you take it, you feel awesome after it. Like, you feel like you’ve just had all the nutrients you need. You can go for a run straight after it, whereas the other stuff we used to take, we’d have to like lie down and do deep breaths, like, recover.
Guy Lawrence: And that’s not healthy. I’m just touching on what Christian said, you know, like even from my experience you see a lot of people focusing on their physical appearance and fitness and can look great, but I’d question how healthy they actually really are underneath all that.
Michael Baker: Yeah, Christian and I went to a bodybuilding, a really big bodybuilding event. Last year’s Arnold Classic over in the U.S.
Guy Lawrence: Oh, yeah, that’s right, yeah.
Michael Baker: Yeah, and it was a really great experience, but we could not believe how unhealthy the people were there. Like, it’s meant to be the health and nutrition…
Christian Baker: Industry…
Michael Baker: …industry, but there were people that were in their early 30s, women, that were losing hair, because of who-knows-what they’re putting in their body. You know, just, acne, redness under the eyes, pimples on the back of their delts and their triceps and it was just, stretch marks, yeah, it’s because they were loading up only supplements and then probably some other stuff in the backroom that you don’t know about. They’re not actually eating food. They’re not eating any real food.
Guy Lawrence: Yeah, wow. While we’re on the topic of supplements, what are your personal staples? You know, your nutritional supplement routines that you do?
Michael Baker: Christian, you go first. He used to take four to five times as many supplements as me.


Christian Baker: Yeah, how much time do we have?
Guy Lawrence: Cause I know, obviously, quite a few people that work in the industry, and generally the people that work around supplements take more.
Stuart Cooke: That’s right. We can always offer your list, as well, Christian, as a PDF download, if it’s too lengthy.
Christian Baker: Yeah, if it’s a small enough file for download. I used to take a lot of things, and I still like to introduce different things at certain times. I’m very much a human guinea pig, but at the moment I’ve cut myself right down to what I think are, you know, the essentials in terms of my lifestyle, so I take a greens formula, so like powdered vegetables with superfoods antioxidants, all those things, wheat grass, barley grass. I do eat a lot of green veggies and a lot of colored veggies, but I take as well just as backup because I do a lot of exercise.
A multivitamin, as well, even though I’m taking already greens, I will take the vitamin as well. I take fish oil, of course, to help with my joints, but also it does help with skin and also help with fat loss, as well. Protein, but only natural protein, I don’t take any sweeteners, so I take 180. I also take two other different ones, as well, which are natural.
I’ll take branch chain amino acids, which are really good for training and recovery and increasing your strength, but also minimizing any kind of muscle loss, if you’re dieting down, which, at the moment, I’m losing weight, so they’re good, but I do them unflavored which tastes terrible, but, also, because I’m avoiding sweeteners, and that’s the gist of it, but then I add other things for small periods of time.
Like, at the moment, I’m taking zinc, just for a good six weeks or so because we are going into winter, and it does help me with the…
Michael Baker: He just got a girlfriend, as well. He wants to increase his testosterone.
Christian Baker: Yeah, zinc does help with testosterone. In a few days, when you take zinc, so, if you’re a guy, definitely take a zinc.
Guy Lawrence: That is a good tip. What about you, Mick?
Michael Baker: I’m pretty similar to Christian. I do all my daily supplement regime is first thing in the morning it’s the greens powder, then usually about an hour to an hour-and-a-half, I usually go for a big hour walk in the morning. I have a nice shot of double espresso, which is not a supplement, but it’s caffeine in its purest form, and, yeah, with my two main meals I have a multivitamin.
At the moment, I’m taking a bit of olive leaf. It’s olive leaf extract for immune system, because I work quite a bit and I just can’t really afford to get rundown. Training-wise, pretraining I take an unflavored XX?XX [0:25:17] . I take arginine, which is,hands down, the worst tasting supplement on the planet.
Christian Baker: It’s fantastic.
Michael Baker: For pumps and vascularity, but it’s, it tastes like chlorinated pool water with tuna mixed into it.
Stuart Cooke: Nice.
Christian Baker: With a seaweed aftertaste.
Michael Baker: Yeah. Absolutely. Yeah, so I take XX?XX [0:25:39] and arginine before training. After training, I’ll have coconut water with either 180 or just an unflavored protein that I have, and I’ve got a massive sweet tooth, so I usually have one to two XX?XX [0:25:52] bars a day. Even though, it’s my justification, like, the nice little hit of cacao and all that stuff makes it, makes me feel like I don’t want to go for chocolate bars, so it does the job.
Stuart Cooke: Fantastic. And you guys essentially follow quite a clean diet, as well, don’t you? Devoid of most processed foods?
Christian Baker: Yeah, I think, I don’t get too caught up in exact protocols, like I’ve tried many diets to the letter for a time, just so I can experience it and just kind of take what I want and get rid of what I don’t want.
But, if you had to sum up my diet, it’s pretty much just eating real food, like most of it is real food, real veggies, real fruits, lots of nuts, lots of lean meat. Plenty of fat, too, from good sources, like grass-fed meats, nuts, avocadoes, fish, eggs.
Michael Baker: Are you eating bread these days?
Christian Baker: On the weekend, I’ll have bread, and if I am going to have bread, I’ll have sourdough, because it digests a lot better. Maybe one day a week I’ll have some bread with breakfast or lunch or something like that, because I do like bread, I just don’t want to eat it.
Guy Lawrence: I don’t think I’ve met a person that doesn’t like bread.
Christian Baker: Whoever made bread is a smart man and awesome. Yeah, if you had to match my diet up to an actual diet, I think the closest diet that I eat to would be the Wahls Protocol. Remember Dr. Terry Wahls who you guys interviewed? I’m a massive fan of her, and because her diet works from a fitness point of view as in it helps me train, but it’s centered around health.
Her diet is all about cellular health and giving the body what it needs to regenerate, and I’m a massive fan of that. Even though it takes a lot of effort and a lot of plates of red cabbage…
Christian Baker: The first day that we saw Christian do that, oh, my god, myself and our friend Jeremy was sitting there, all having a steak together, and but Christian had this massive salad bowl full of red cabbage and all this colorful stuff, and we’d finished our steak. We’re pretty much about to just clean and start doing the washing up. Christian hadn’t even started the steak. He’s still eating cabbage.
Christian Baker: I was committed.
Stuart Cooke: Color. Yeah, that’s it. Get some color on your plate. That’s an awesome tip.
Guy Lawrence: What supplements would you recommend, guys, for those that exercise regular? Because I know there have been quite a few, you know…
Stuart Cooke: Yeah, we’re talking, you know, male, female, Joe Public.
Guy Lawrence: Yeah, because we get a lot of Cross Fitters, as well, obviously.
Michael Baker: Yeah, absolutely. Yeah, I mean, your protein just flies out the door, especially Cross Fitters. They are just obsessed with it. I guess it gives them the perfect blend of healthy fats, some nice quality carbohydrates, really good quality protein, no sweeteners, no fillers or anything. So, I mean, that’s, yeah, your 180 protein is like the perfect protein.
Even for women that come in for weight loss. I still recommend it to them, because I’m like, “Look, you’re not going to have cravings. You’re going to get some healthy fats. Yes, fats are good for you. Slow release carbs. A good quality protein. Instead of having your…”
You know, actually, I won’t say the full title, it’s called Celebrity something, I mean, you get it from my words, and I was, I just said, “Okay, do you actually understand what’s in there? You’ve got vegetable oil. You’ve got soy protein, and you’ve got first ingredient skim milk powder, and you, just so many terrible ingredients, and it’s 100 percent sugar, as well.
So then I, you know, switched her over to the 180. Showed her that it’s actually whole foods and not fillers, and, yeah, so, she’s going to be loving it.
Stuart Cooke: Will you recommend like a general multivitamin, as well, to accompany, you know, to accompany their daily lives, as well?
Christian Baker: Yeah, I think, for Joe Public, the average person who wants to be a little bit healthier and who is eating a reasonably good diet, if you follow good diet protocols from Australia which involves a lot of grains, then I would recommend you choose at least either a greens powder, so powder with fruits and veggies and wheat grass, or a strong multivitamin, or you could do both, which is even better, but at least if you start with one of them that’s a good start.
However, unfortunately, with vitamins there’s a huge variance, so please don’t buy any of the ones you see on TV. They seem to put more money into their marketing than they do their research and development. And, if you’re using cheap forms of vitamins like that, you can take the tablets, but your body won’t absorb much of it at all…
[talking over each other]
Christian Baker: Sorry?
Michael Baker: That’s expensive urine right there.
Christian Baker: That’s where the saying comes from. And then, so, yeah, greens or a multivitamin and fish oil, I think that’s a good start for anyone, and if they do that, given that they drink enough water, as well, at least two or three liters a day, like, really, most people don’t do that, that alone is enough to make most people feel significantly healthier.
And most people just don’t buy into that, but literally a few days of doing that consistently, you feel dramatically different, if you haven’t taken those things for a while.
Michael Baker: Getting protein first thing in the morning, if you can do it within a half-hour of waking up, protein as your first meal instead of sugary cereal with some milk, it’s going to help with the blood sugar, their energy, their body fat, metabolism, everything. So, it’s 180 protein first thing in the morning, don’t need to add anything to it. There’s nothing. It’s got everything you need, pretty much for everyone.
Stuart Cooke: Breakfast like a king, I think. That’s the term, isn’t it?
Michael Baker: That’s it.
Stuart Cooke: Mick, you touched on weight-loss shakes, as well. This is a huge can of worms in itself, but what are your thoughts on weight loss shakes, you know, and he marketing that they use out in the High Street?
Michael Baker: Yeah, it’s, first of all, the marketing works, and that’s scary. It does work. Like people like to see labels that say, “Lose weight fast,” or something with “slim” or something…
Christian Baker: If the word toned is on it, women are for it.
Michael Baker: I know. There’s no real definition to “toned.” You can’t go to the gym and get toned. Yeah, it’s, I mean, everyone’s own personal perception, but, yeah, I mean, weight loss shakes, what I would tell to everyone is do your own research to how you can lose weight and then find your own ingredients to make a perfect shake, or go for a 180 shake or something that has got proper whole foods in it.
Like, a typical weight loss shake is not going to make you lose weight. Maybe, you know, for two weeks you might lose weight, because you’re not having calories from other food, but long term, as Christian said before, a lot of them have got the sweeteners in there, so therefore, you’re tricking yourself into not eating other foods and then you’re going to actually going to eat more in the long run.
And then you’re going to put on weight. You’re body’s bacteria, like good bacteria, is not going to be happening. Your gut health is not good. Your liver’s not going to be good. Everything’s going to slowly deteriorate, but the problem is short-term they usually do work, and that’s why people do want them for the quick fix, but it’s just slowly screwing your insides.
Stuart Cooke: Yeah, it never fails to amaze me the amount of artificial sweeteners in weight loss products that will have a direct link to your gut health or deterioration of gut bacteria, which is the one thing that you really need to regulate your hormones and weight control, as well, so it’s just a…
Christian Baker: Absolutely.
Stuart Cooke: It’s just, it’s crazy, isn’t it? It’s a vicious cycle.
Christian Baker: And, actually, on that point sweetener 950, sorry, sweetener 955, sucralose, was invented by accident when they were all trying to make a pesticide. So, it was originally designed to kill bacteria in microorganisms, so when you take it into your own gut it starts killing the microorganisms, the bacteria, whether they’re good or bad. It doesn’t discriminate.
So, a lot of people experience bloating, poor digestion, and things like that when they’re taking a lot of sweeteners, and that’s often why, because they’re destroying the environment down there.


Guy Lawrence: The reality is of that, as well, if you have been down that path for years and then one day go, “Oh my god, I’ve been doing this to me,” some things you just can’t fix overnight.
Michael Baker: That’s it. Unfortunately not. Yeah, I mean, back on the weight loss shakes sort of things, the best thing you can do, I guess, is grab the product, turn it around, look at the label, try to see that there are no numbers. If you don’t know what the number is, look up the number, and if you don’t understand the ingredients, run, like, do not, do not go for it.
Another ingredient that’s a killer, which is not really related to sports supplements but it’s called MSG, monosodium glutamate, and that, for me, it’s my kryptonite. It just destroys me, because I’ve got and MSG allergy, which is in all Asian food, flavored chips, but it’s in so many different things, and now they hide it under yeast extract, as well.
Guy Lawrence: Is that right?
Michael Baker: Yeah, it’s another hidden thing that’s in so many different ingredients in the supermarket, gravies and soups and…
Stuart Cooke: Flavor enhancer is another generic term for MSG. It really is funny, but I think the great thing about the society that we live in today is that we do have, or most of us have, smartphones, and most of us have access to, you know, so much information, so when we’re out and about we can make these checks instantly.
Michael Baker: Yeah, totally.
Christian Baker: Yeah, and if you Google a lot of ingredients that you don’t understand, it just comes up, and it gives you two or three different alternate names for them and often times, like Mick said with the whole yeast extract thing, it’s, yeah, it’s something that’s a common irritant or problem for a lot of people but it’s disguised under different names.
Like, a lot of people are terrified of trans fat and for good reason, because there’s no justifiable reason to ever eat it, except that it makes the texture of food really good, but that can be called vegetable shortening, so it’s got the word vegetable in it, so you’re like, “Vegetable. Cool.” But shortening is just another long word for fat, and vegetable fat, you know, if you look at, say, olive oil or vegetable oil, it’s always runny and it’s always a liquid, because it’s an unsaturated fat.
If it’s solid, and it’s not a saturated fat, because they’re solid at room temperature, like butter and stuff, but somehow it’s solid, you know it’s been modified, which is what trans fat is. It’s been messed up and hydrogenated.
Guy Lawrence: Hydrogenated, yeah.
Stuart Cooke: I avoid it.
Guy Lawrence: If, for people listening to this, if you were to say what would just like a really simple breakdown, what would you list to say, “Look, just check these in the ingredients. You need to avoid these.” Vegetable oil would definitely be on there for me.
Christian Baker: Yeah, do you mean when looking for supplements or just in food in general?
Guy Lawrence: Probably both. Let’s do supplements first.
Christian Baker: Okay. Well, yeah, I would say, if you can, avoid, well, we’ll go back to Mick’s point with the whole celebrity kind of shakes and weight loss shakes and those things, the ones that are in supermarkets and on TV.
I think, before you even look at those, you should, kind of, make some rules for yourself, which is what we’re going onto now, you know, what to avoid. You should look for certain things that you want and, also, look for things to avoid, and I think the number one things to avoid would be vegetable oil, because there are so many better ways to get healthier fats. Vegetable oil is notorious for inflammation and causing problems.
I would also avoid skim milk powder, because then you know straight away that the brand is using cheap ingredients. You want a protein powder; you don’t want a milk powder. You can milk powder from anywhere and it’s cheap.
Avoid soy protein, because a lot of people can get away with a small amount of soy in their diet, but in its concentrated form soy protein can wreak havoc on both the male and female bodies. It’ll throw estrogen levels really high, cause you to gain fat instead of lose it, and it can, also, cause other hormonal craziness problems, too.
So, yeah, they’re my top three, and then I would say, also, trans fat, of course, which is less common to find in these shakes, but definitely avoid trans fat, which is written either as hydrogenated something, could be palm oil, any kind of oil, or vegetable shortening.
Guy Lawrence: Like the low fat margarine that you see in so many people’s fridge.
Christian Baker: Yeah, if you’re doing margarine, throw that stuff in the bin, please, like seriously.
Michael Baker: Eat butter.
Guy Lawrence: Cholesterol lowered margarine, too. That’s what on the label.
Christian Baker: Margarine is like spreadable plastic. It’s one molecule away from being actual plastic. It’s crazy. It was only invented because there was short supply of butter during the war or something like that, so I don’t know how it even survived after that, but…
Michael Baker: Anything that says fat free or reduced fat is always a worry, because XXtraffic noise drowned his wordsXX [0:39:40] to be safe, but the majority of the time it’s just a no go, because the only way to reduce the fat or to avoid the fat is to put in sugar or sweeteners or something to replace it. So, it’s just, stay clear form that. Full fat is good.
Stuart Cooke: That’s good advice.
Guy Lawrence: Cool. I was just, sorry, I thought he was going to just throw in some in there, Stu. Alright, guys, look, moving on. We kind of covered your diet. Do you have cheat meals, by the way?
Christian Baker: Absolutely.
Michael Baker: You’re kidding. Cheat meals? You’re talking to Christian. Could I please tell them about one of your cheat meals?
Christian Baker: Please do.
Michael Baker: And it may be a few details off.
Christian Baker: Yeah.
Michael Baker: I remember there was a day, not too long ago, Christian had some, I think he made French toast out of croissants…
Christian Baker: Yep.
Michael Baker: As if croissants don’t have enough butter and goodness already. French toast croissants. after he demolished them, probably covered in Nutella and maybe jam and peanut butter, he then proceeded to buy, I think it was the 24-pack of chocolate chip cookies, and a full liter of, it might have been, full cream milk or Cleopatra milk. He poured the milk into a big mixing bowl, poured the 24 cookies into the bowl, crushed them up, and sat there eating them.
Christian Baker: Yeah.
Guy Lawrence: How did you feel after that?
Michael Baker: It was like punishment.
Christian Baker: I felt high, like I felt euphoric.
Michael Baker: Were you watching Cross Fit videos while you were doing this?
Christian Baker: Yeah, I was like, “I need the calories.” But, no, it’s, I think cheat meals are very beneficial if you’re doing them right. Like, if you are on a, especially if you’re on a weight loss diet, you’re most likely, if it’s working, then it means you’re eating the kind of calories where your body is losing weight from week to week, and because your body is smart and it doesn’t want to starve to death, it’s eventually going to catch on to the idea that you’re trying to lose weight, and it’s going to try to stop you losing weight, because it doesn’t want to lose weight, because that’s not a good thing from a survival point of view.
So it’s starts to rev your metabolism down, down, down until even the same low-calorie diet won’t burn any more calories, but if you spike your metabolism again, and you give it a whole bunch of food, you go, “Hey, guess what? We’re not starving. There’s lots of food around. You can burn more energy again.” Your metabolism goes up and you’ll burn more fat the next week.
Also, I think it’s a good psychological release, if you feel like, “Oh my god, I can never eat a cookie again, or I can never eat Nutella again,” which Nutella, by the way, is like my favorite thing in the world, if you haven’t noticed. So then it’s a psychological benefit, too, but absolutely it can be abused.
Like, if I did the kind of meal that Mick described, if I did that that every Saturday when I do my cheat meal, I’d probably be really fat. That was, you know, sometimes they’re big like that, sometimes they’re smaller. I’ll go eat, like, smaller for me, so I’ll eat, like, a pizza, and then a Max Brenner dessert, which, for me, that’s a lot for most people, but I can easily do that, like, no worries.
Guy Lawrence: Give it ten years, mate. You’ll a…
Christian Baker: I’m the youngest in this group. I know. But then the next day I’ll be fasting half the day and then I’ll be doing a heavy workout like squats or something, so I burn it off.
Michael Baker: A lot of the time when we do a cheat meal we’ll do it post-workout, so you know we’ve opened up our glycogen, like our muscle receptors are going to put all our glycogen into our muscle. Glycogen being sugar, and other crap, into our muscles, so off putting a lot of the damage.
Guy Lawrence: That’s a really important point, isn’t it?
Christian Baker: Timing is super important. Timing is extremely important.
Michael Baker: Sometimes we’ll take some alpha lipoic acid, as well, to help balance the blood sugar, and we might even have a shot of espresso after to help with gastric empty, to, you know, get all Tim Ferriss style to, you know, make sure you don’t absorb all that food.
Christian Baker: If anyone wants, like, the ultimate way to do cheat meals and minimize the damage and not get as, you know, try not to store much fat from it, or any, check out The 4-hour Body by Tim Ferriss. It’s one of the greatest books ever written on health and fitness, and it’s also hilarious and really fun to read.
Guy Lawrence: Awesome read. Yeah.
Christian Baker: But just one final note on cheat meals, I think it’s not for everyone, like, if from a psychological point of view, I really like doing things in extremes, so I’d rather be super strict and then super crazy, but I’ve got friends who just aren’t into that. They like to, they’re the kind of people who can go to the gym, come home, eat a few cookies with their protein shake, and they use those cookies for good calories, like it goes to their muscles, and then straight away get back on the bandwagon, eat a salad for dinner with chicken. I won’t do that.
If I start with one cookie, it’s going to result in 24 cookies. So I’ll do none, and I’ll do them all on Saturday.
Stuart Cooke: …and then all.
Christian Baker: But, yes, think about your personality and then that’ll kind of help tell you if you are…
Guy Lawrence: Absolutely, and I think body type has a lot to do with it, as well, because I know Stu could have a cheat meal every single meal and not gain an ounce of body fat.
Stuart Cooke: Come on. We put that to the test in Fiji, didn’t we, and it didn’t, and it absolutely worked to treat. I ate 6,000 calories a day for two weeks and lost a kilo-and-a-half.
Michael Baker: What?
Christian Baker: Oh my god. What? You were doing, you were doing, what’s that guy? That awesome guy who’s friends with…
Stuart Cooke: Yeah. Nate Green.
Christian Baker: Nate Green. You were doing his kind of stuff. He’s super ripped.
Michael Baker: That is insane.
Christian Baker: The calories he eats on some of his programs are amazing, and he’s still super lean, so, yeah. Stu is the Aussie Nate Green.
Stuart Cooke: I’m the skinny version of Nate Green. That’s the problem. But, yeah, I think DNA and certainly our genes have a lot to play in the way that our body responds to food, for sure.
Guy Lawrence: Yeah. All right. I was just looking at the time, guys. I’ve got a wrap up question, as well, we always ask every week. This has been awesome.
So, I’ll start with you, Mick. What’s the single bet piece of advice you’ve ever been given? And that can be outside of the nutritional world, as well. Anything.
Michael Baker: Oh, put on the spot, okay, off my gut, it’s, I’m going to have to go with my granddad, or our granddad, he’d always say in his broken German accent…He’d always be lecturing us and…
Christian Baker: Do the accent.
Michael Baker: …telling us war stories, and he’d be like, “Michael, whatever someone can do, you can always do better. Never settle for average, you know. If you see someone, you can do it better.”
That was probably, eh, I mean it’s always stuck with me. It’s very basic. You can interpret it how you want, but it’s just like, go learn from the best and do better.
Stuart Cooke: Absolutely. There’s truth in that.
Guy Lawrence: 100 percent. Christian?
Christian Baker: Yeah, no, he’s a great man, and he’s a good immigrant success story, as well. The guy came out from Germany after the war and built himself up in Australia, so we love that guy.
Stuart Cooke: He certainly did it better.
Christian Baker: Yeah, no, he did a great job, and he’s still around. One, my favorite piece of advice is one that Mick and I both love a lot. It’s from one of our favorite business mentors, a gentleman named Fergus, and he said, he passed on something to us that his dad told him growing up, and it’s in the context of business, but I think you can put it into any area of your life, and that is, “Top line vanity; bottom line sanity.” So he’s talking about, if a business is making millions of dollars but not keeping anything, well then it’s stupid. You think you’re cool because you may have lots of money coming in, but you’re not keeping anything.
And I think the same thing can be done with health and nutrition. On the surface, you’ve got this awesome program you’re doing six days of training a week. You’re turning up for all your sessions. You’re doing that morning cardio and that afternoon weight-training. You’re hitting all this perfectly written down routine, but then you’re falling short on your nutrition, and you’re not eating enough veggies, and you think you can get away with cutting corners, and eventually it catches up to you until you look at the bottom line, what the actual results are.
You’re not in good shape. Your immune system sucks. You’re not as energetic as you should be. Your skin’s no good, and you’re falling to pieces, and I think that’s what’s happening to a lot of people.
Michael Baker: Adrenal fatigue.
Guy Lawrence: Massively, yeah.
Christian Baker: People burning the candles on both ends, thinking they’re invincible.
Guy Lawrence: It’s interesting with human nature. You tend to gravitate what you love most and enjoy and go, but you can neglect other areas, and…
Stuart Cooke: That’s right.
Christian Baker: Yeah. It’s hard to control that.
Guy Lawrence: You know, it can fall apart a bit, you know, but I think we’ve all done that at some stage in our lives, as well, you know, and you learn the lessons. Yeah, that’s great, tips-wise. So, where can we get more of the Baker Boys? If anyone who listens to this wants to check out a little bit more?
Michael Baker: At the moment, the best place to get us is bakerboysblog.com.
Guy Lawrence: Right, we’ll have the link up anyway. It’ll be there, so we can support that.
Michael Baker: What about you guys? Just a quick one back on you, I’d be interested to know, like, what’s, well, in terms of nutrition and activity-wise, like, what’s your daily ritual? What’s one thing you do every day? Starting from when you wake.
Guy Lawrence: Starting from when I wake. I’ll go first. What I generally do, because I’m fortunate enough to live right by the beach, I get up, it’s normally by ten past 6:00 a.m. I’m outside. I’ll have a long black and I’ll sit on the beach and then I will dive in the ocean. So that’s how I start the day.
And then, I do that pretty much every day, and if I know me and Stewey are getting into the surfing thing, so if there’s waves and there not too big and scary, I’ll actually start the day with a surf.
Michael Baker: Awesome.
Guy Lawrence: That’s been probably the most addictive thing I’ve got into in a long time, just to be in the ocean and doing that. It’s amazing. And then I come back and I’ll generally have a 180 shake, and then I’ll have a shower and stuff like that and then I’ll tend to have a breakfast a few hours later, so like a late morning breakfast, but I know Stewey’s eaten half his cupboards by 7:30 a.m. If I’m not mistaken, mate.
Stuart Cooke: No, no, I do have a bit of a ritual. So, I start the day every single morning with a big steaming hot water with lemon and ginger. So fresh lemon and ginger. That’s the first that I’ll have, and then I’ll take a multivitamin, some fish oil, and then I’ll get as much color into my breakfast as possible. So I might use breakfast, kind of, making salads, and I’ll just have everything under the sun, and I’ll alternate that perhaps one day with a mega-salad and the other breakfasts I’ll have just a mega-bowl of steamed veggies, and I’ll just drizzle that with oil. I’ll put sardines on the top. I have a 180, you know, a 180 shake is generally my midmorning snack.
Guy Lawrence: And I will add, as well, this is a guy who has to get three kids ready for work, as well, so anyone who’s saying they haven’t got time for breakfast…
Stuart Cooke: Yeah.
Guy Lawrence: …needs to rethink their strategy.
Stuart Cooke: Our house can get crazy in the morning. We’ve got three girls and getting them ready for school and getting them on the good breakfast, as well, yeah, we just kind of start that way, and I’ll get as much color into my meals every single day as I can.
Christian Baker: All about that color. Just quickly on your, when you have lemon in the morning, because I’ve been doing that for years, as well, do you ever find it makes your teeth enamel feel a bit funny? Sensitive?
Stuart Cooke: A little. A little. You know, strangely enough, I was finding that more with peppermint tea, which is really strange, because I wouldn’t have thought I should’ve felt that at all, because the acidity levels, but, yeah, every now and again, but I just feel so almost cleansed when I do that. That I think it, yeah, it really works for me, yeah, just getting that in there.
Michael Baker: Nice.
Stuart Cooke: How about that? So, a few tips there for you boys.
Michael Baker: It’s great. I’m taking notes.
Guy Lawrence: it’s the first time anyone has asked us questions.
Stuart Cooke: That’s right, but seriously if you’re interested in what we eat, jump on to Instagram and we photograph most things.
Christian Baker: We always follow that.
Stuart Cooke: Just to guide people…
Christian Baker: Breakfast out and about in Coogee and Bondi. It’s always avocado, eggs, everything’s very colorful.
Stuart Cooke: Exactly. Exactly.
Guy Lawrence: Keeps us honest when you go public. It’s like I can’t put, oh…
Stuart Cooke: That’s exactly right. Guy does his, Guy addresses his treat meals indoors, I think.
Christian Baker: I’ll never be seen outside of my house eating in public unless it’s like a carrot or an apple or something. Ever. Ever.
Michael Baker: He eats those cookies when the lights are off, and he’s like…
Christian Baker: Yeah, yeah, when the doors are closed, I’ll have cookies, but never, never in front…
Guy Lawrence: Just check if anyone’s looking.
Stuart Cooke: Yeah, no, that’s right. That’s awesome. Boys, thank you so much, guys, for your time. Your insights have been invaluable and, as ever, it’s been a blast.
Guy Lawrence: That was awesome.
Michael Baker: Love your work. Love your learnings.
Guy Lawrence: This will go down XX?XX [0:52:52] this podcast. That was fantastic.
Stuart Cooke: Yeah, awesome.
Christian Baker: It’s an honor to be part of it. I love your show. I listen to it all the time.
Guy Lawrence: Thanks, fellas.
Michael Baker: Thanks, guys. Cheers.

Is barefoot running dangerous?

barefoot running

By Guy Lawrence

“The human foot is a work of art and a masterpiece of engineering.”
—Leonardo Da Vinci

Guy: These are just one of the questions we ask sports scientist, barefoot specialist and running coach David Chamberlain.

I must admit, myself and running are not the most compatible companions. If Forest Gump were a gazelle, I’d be a silverback gorilla! In saying that, running has always been in there or there abouts with my training.

A few years ago after a spell of chronic back pain, one of the things I looked at were the shoes I was wearing, which sparked an introduction with the barefoot minimalist shoe ‘The Vibram Five Fingers’ which you can read my review here. I’ve worn minimalist shoes ever since.  More