Watch the full interview below or listen to the full episode on your iPhone HERE.
Guy: No doubt about it, there’s lots of debate with fluoride on the internet. So who better a person to ask than holistic dentist who has over thirty five years in the industry.
The big question is; Should we us toothpaste with fluoride in it?
We felt this would make a fantastic topic for this weeks 2 minute gem. We also discuss fluoride at length in the full interview below.
Our fantastic guest this week is Dr Ron Ehrlich. He is one of Australia’s leading holistic health advocates, educators, and a holistic dentist. For over 30 years he has explored the many connections between oral health and general health, and the impact of stress on our health and wellbeing.
He is also co-host of a weekly podcast “The Good Doctors”, currently ranked amongst the top health podcasts in Australia. Together The Good Doctors explore health, wellness and disease from a nutritional and environmental perspective, looking at food from soil to plate and exploring the many connections between mind and body.
Full Interview: Unravelling the Fluoride, Dairy, Mercury & Teeth Connection
In This Episode:
Fluoride; should we avoid it?
Do mercury fillings effect our health?
The lessons learned from the legendary Weston.A.Price
Guy: Hey, this is Guy Lawrence of 180 Nutrition, and welcome to today’s health sessions. We have a fantastic episode for you in store today. Our guest is one of Australia’s leading holistic health advocates. He is an educator, a broadcaster, and a holistic dentist, and yes. We do tackle our topic today and get into that. He also has a fantastic podcast called The Good Doctors, and his name is Dr. Ron Ehrlich, and he has a wealth of information, and it was awesome to sit down with him for the last, I guess, 45, 50 minutes while he shares his wisdom with us.
We tackle some great topics we feel, fluoride being one of them, and this very debatable mercury fillings is another, dairy for strong bones, so we start delving into these things and what his conclusions have been after probably now, 35 years in the industry. I’m going to also talk about the legendary Weston A. Price who was a dentist back in the ’30s who uncovered some of phenomenal research as well. Awesome subjects, and yeah, you might look at the way you brush your teeth a little bit differently after this episode.
The other thing I wanted to mention is that we currently run two episodes a month generally now, and we interview a guest that we bring in, and [inaudible 00:01:17] discussed and then when we look into bringing in a third episode a month if we can fit it in. We really want to get this content out to you by just making sure we have the time, but what we’re looking at doing is a bit of a Q and A style kind of episodes where we want to answer the questions that we get coming in. If you have a question for us that you would like us to personally answer on the podcast, we will fit your question on there, and we can discuss it and topics at length, so it’d be great to get that feedback from you guys. Yeah, we’ll bring it into a third episode for a Q and A.
I really want to thank you guys for leaving the reviews as well. I’ll do ask often, but they’re fantastic. I thought I’d actually read one out. I’ve never done it before, but we do check every review that comes on. The latest one says, “Thought provoking,” by [inaudible 00:02:08]. I could read that slightly differently but I won’t. They say, “I don’t think there hasn’t been a single podcast where my jaw hasn’t hit the floor with some of the pills wisdom that have been shared. Keep them coming boys.” That is really appreciated honestly. That means a lot to us. Another review we had recently was, “Such informative podcast, five stars as well. I’ve started listening to Guy and Steve on walking and in the gym, so much more interesting than music. It feels like I’m learning while getting my daily exercise. Perfect.” Yeah. We are big advocates of doing two things at once. That’s for sure.
Look. I appreciate it. Keep those reviews coming. It’s like I said it helps our rankings and also, yeah. Keep an eye out as we bring in the third episode. Like I said, drop us an email at firstname.lastname@example.org and just mention the podcast, and we’ll take a look at tackling your questions or some. Let’s go over to Dr. Ron. Enjoy.
Hi. This is Guy Lawrence. I’m joined by Stuart Cooke as always. Hi, Stuart.
Guy: Our awesome guest today is Dr. Ron Ehrlich. Ron, welcome to the show.
Ron: Thanks guys. Lovely to be here.
Guy: I really appreciate having you on, mate. I seem to see your face popping up everywhere. There is a nutritional talk, a seminar on Facebook, social media, and even on podcasts. I thought it would be best for you to describe [inaudible 00:03:32] exactly what you do if you could share that with us first, because you seem to be man of many talents.
Ron: A man of many talents indeed but at the moment … What I really would describe myself is a health advocate. We’re an educator. I’m in the process of writing a book, so I’m soon I’m going to be to call myself an author, and I’m a dentist, a holistic dentist. There, a few different hats there.
Guy: It’s fantastic. Now, I remember seeing you talk quite a number of years ago. I think it was [inaudible 00:04:05]. I’ll jump in, and you walked on the stage and the first thing you said was you get asked all the time what the hell is a holistic dentist. Would you mind sharing out with us the [inaudible 00:04:17]?
Ron: Sure. Traditionally, dentists focus on the oral cavity. As a holistic dentist, what we focus on is the person attached to that oral cavity. That is a small point perhaps. It rolls off the tongue very easily but it’s a pretty important one because it then leads you into understanding what we’re looking at here is the gateway to the respiratory tract. If you think breathing is important which I think we’ll all agree it is, and sleeping well is important then this gateway is important as well. We’re also the gateway to the digestive tract, so chewing is an important first step in digestion. Getting this mechanism working well optimally is an important part of digestion. As well as that, there’s a huge amount of neurology in this area. Teeth is so sensitive that you could pick up 10 microns. A hair is 20 microns, so there’s a lot of sensitivity and neurology in this area. That’s going on and that leads us on to being involved with chronic headaches, and neck ache, jaw pain. It’s the site of the two most common infections known to man, woman, and child, tooth decay and gum disease, and almost every chronic disease is now seen as a reflection of chronic inflammation.
The big breakthrough was that people discovered that the mouth was connected to the rest of the body. No one knew that up until about 30 or 40 years ago, and that was a big, big breakthrough. Because of the decay, we implant a hell of a lot of material into people’s bodies, in fact, probably more than any other profession put together so all the other professions to put together. There’s a lot going on there and when you consider that this mouth is connected to a human being, with all those things going on, then that affects some of the decisions we make.
Stuart: Fantastic. You’ve touched upon a few topics there as well, Ron, that we want to want to delve into a little deeper down the track especially inflammation and chronic disease, things like that. We’ve got a few questions that we have to us for everybody, and they are largely hot topics in your area as well. First stop, fluoride. What’s your take on fluoride?
Ron: There’s no dentist present in this room, myself. The chance of me being stoned by someone is pretty low. It’s almost heresy for a dentist to discuss what are fluoridation in a negative sense. My take on it is this. Of the 140 or so elements there are in the world, 60 of them are required for the human body to function well, optimum. Stuff like calcium, magnesium, zinc … We could go on 60 of them. Fluoride is not one of them. Fluoride is not required for any normal biological, biochemical function, so if it’s not a required element, then it’s a medicine. If it’s a medicine, then it’s the only medicine that is put into the water supply without our individual permission. It doesn’t have regard to whether you’re a 2-month-old baby or you’re a 40-year-old building laborer who is 120 kilos or an 85-year-old woman who is 60 kilos or 50 kilos. There’s not a lot of nuance there in terms of exposure.
We’ve got a medication. There’s an ethical issue there about a medication added to the water supply which I have a serious concern about. Now going back to high school chemistry, fluoride belongs to the same family as the other halogens which are bromine, chlorine, iodine, and fluoride; therefore, halogens, right? We interviewed recently … We’ll talk about my podcast in a moment. I can’t resist getting it plugged in. Anyway, we interviewed a few months ago Professor [inaudible 00:08:23], who is talking about iodine deficiency and iodine is the biggest deficiency in the world. Two billion people in the world have iodine deficiency. Because it belongs to the same family as fluoride, chloride, iodine, fluoride, fluoride has the potential to compete with iodine for the thyroid, so it was used at the beginning of last century right up until the mid-century, mid 1900s as overactive thyroid.
When someone had an overactive thyroid, they gave them fluoride because they knew it would downscale the thyroid function. Here, if you … You guys may not take as many medical histories as I do, but as I get people coming through my surgery, many of your listeners may have been diagnosed with either underactive or overactive thyroid. It’s a huge problem in our society. I have some concerns about including something in the water supply that has the potential to affect thyroid function; that’s number one. In America interestingly enough which has been fluoridated since the 1940s or 1950s, since 1975, the incidence of thyroid cancer has gone up 160% since 1975. Is that to do with fluoride? No. I’m not saying that is. There are lots and lots of reasons why that might be the case, but that’s of concern to me.
Also Harvard University did the study … They did [mineral 00:09:53] analysis of about 30 different studies and there was some suggestion there that in fluoridated areas, IQ levels came down. There is some suggestion that it may affect bone in young men. This thing … Interestingly enough, of the 200 countries there are in the world, only about five of them, I think, it’s Australia, New Zealand, Canada, America and parts of England, they are the only ones that fluoridate. Are we saying that the rest of the world is just so ill-informed that they cannot make a sensible decision? I don’t think so. I think Scandinavia has a good history of looking at research and evidence, and there’s never been a randomized control study which is supposedly the GOLD standard about the effect of fluoride on tooth decay.
For example … I could show you a graph which showed really clearly that in those five countries, tooth decay has come down significantly over the last 30 or 40 years. You would look at it and you go, there it is. There’s proof that fluoride works, but if you go on to the UN side, the WHO side, World Health Authority, there is another graph which shows non-fluoridated countries, trending exactly the same way. What is this all about? A lot of reputation has been built on it. I know that’s true, but I have … In Europe, they do something called the … they have something called the precautionary principle. That is that if something has the potential to cause harm, why not best avoid it? I think that is definitely the better way to go because it’s a really good example of how we approach stuff in western medicine. You eat something that produces the plaque, and the plaque produces the acid, and then it makes a hole in your tooth. Therefore, let’s make the tooth harder. That’s what dentistry does, focusing just on here.
If you ask me, what is a holistic dentist, and I go, “Well, hang on.” This here is attached to the whole body. It’s got a thyroid, it’s got a brain, it’s got bones, it’s got nerves, and it’s got … We need to think about that and the precautionary principle is the one that I would endorse. To get rid of decay, it is far better to say if the hardest part of your body decays because of what you will imagine what’s going on with the rest of your body, why don’t we address what’s going on with the rest of your body and not only get rid of tooth decay, we might also get rid of a whole range of other chronic health conditions in the process.
Guy: You’ve triggered up so many questions already. I don’t know where to jump in.
Ron: In short, guys, I’m not in favor.
Stuart: Again, just to touch on this a little more, water supply aside as the ingredient in our everyday toothpaste, is that something that we should be weary of?
Ron: Now, there is some evidence to support a topical application of fluoride. We now practice use it very sparingly. I don’t personally use it in my toothpaste. I don’t personally apply it to every patient that comes through the door. If I see a tooth surface that is showing the early signs of tooth decay, just a bit of demineralization, then I will clean that surface and I might apply a fluoride varnish to that one surface and instruct my patient not to eat or drink for an hour. The rest of it is a great marketing ploy. I think there is some evidence to support topical application in a controlled way. I know you can make statistics look brilliant. You could say, “By using this toothpaste, we have reduced tooth decay by 30%.” That might be … Your chance of getting tooth decay was to have two surfaces of a tooth filled over five years, and by using this toothpaste, you’ve now got one third of the surface only required, so it’s playing with statistics.
Stuart: Totally. In a randomized study of two people, so [crosstalk 00:14:05].
Ron: I think there’s a place for very careful application of fluoride, but I don’t use it in toothpaste. We don’t use it as topical application in our practice, and we don’t … I personally don’t use it. We don’t recommend it for our patients.
Guy: Fantastic. That was what I was going to ask actually. To recap what you’ve commented on so far being a holistic dentist as well on fluoride and everything, the teeth … Would you be better off actually just changing your lifestyle and nutrition then as opposed to fixing the problem?
Ron: Absolutely. You guys and many of your listeners would be well aware of the work of Weston A. Price. He was a dentist. This is a really interesting story, but you probably haven’t interviewed Weston A. Price, but …
Guy: No. Please touch on it. Yeah, go for it.
Ron: Anyway, the point being, he in the 1920s and ’30s wanted to find out what caused tooth decay, so he went out and he visited traditional cultures around the world. He went to Malaysia, the Malaysian Peninsula, those specific islands, the New Hebrides, up in Scotland. He went to the Swiss isolated villages in the Swiss Alps. He went to Eskimos, he went North American Native Indians, the South American Native Indians. He visited all these different cultures, and what he found was something really unique. What he had was this amazing experiment could never be really repeated now. He had villages that were living on traditional foods and had done so for hundreds of years. What he observed in those villages were that none of them or very few of them had any tooth decay, whatsoever, but more importantly, they had enough room for all 32 of their teeth with some space even
behind the wisdom tooth.
They not only had enough room for their teeth, and we’ll talk about why that’s important in the moment, but they didn’t have any of the diseases of chronic degenerative disease.
They had no heart disease, no cancer, no rheumatoid arthritis, no diabetes, no obesity.
They were structurally, physically, very sound as well as being dentally healthy. What he then did was he talked … He went into the towns, and he looked at the same genetic group.
He really was doing in a way of controlled study, looking at the same genetic group and the one … The genetic group, the same tribe or family even that had moved into the city after 5 or 10 or very soon after a few years was displaying tooth decay, all of the degenerative diseases that are seen in modern civilization. From that, he wanted to determine what was it about traditional foods that was so unique and what was it about our western diet … Remember this was 1935, where people were only eating 12 kilos of sugar a year, now they’re eating … In Australia 45 kilos, in America 60 kilos to 70 kilos.
Put it in perspective here, he was looking at those people and they were healthy. He took food samples from there and he brought them back, and he analyzed them. He found there were three things they all had in common, the traditional diets. Now, they weren’t all Paleo. They weren’t all on Paleo. They were up in Eskimo land. In Alaska, they were on fish and blubber, and da, da, da. In New Hebrides, they were on oats and some seafood, and seasonal fruits, and in the Polynesia, they were on seafood, and they were on some fruits and some root vegetables, all different types of things. They weren’t all along Paleo, but what they all had in common was the traditional diets all were nutrient dense. They had 10 times the amount of water soluble vitamins that may … They likely the … and minerals and they were four times higher in fat soluble vitamins.
You need fat soluble vitamins to incorporate the minerals into your body. They had that and the interesting thing was the best source of these fat soluble vitamins which are A, D, K, E was animal fats that had been grown on pastured lands in traditional ways. This was a fabulous study done in 1935, and I’m about to give a presentation on Friday where I’ve actually done a little bit of a cut and splice of the catalyst program that was on the beginning of this year, so an ABC program in Australia, Catalyst, and it was on gut reaction. One of the senior professors of research at Monash University said, “You know what? There’s this huge breakthrough that’s occurring. It seems that what we eat could be affecting heart disease, cancer, diabetes, obesity, and a whole range of other things.” He was saying it like this was an amazing breakthrough, and if we were careful about what we ate, we could actually extend our life by years if not decades.
Stuart: I don’t believe a word of it. Just advertising. It’s just advertising.
Ron: The beauty of that is if you look at that, and you listened to what you would think, “Oh, my God.” Like, “What is going on?” If this is the breakthrough to the medical community in 2015, this is why we’re in the [inaudible 00:19:34] because you can press the rewind button to a lovely little segment of Weston A. Price where he himself taught and says pretty much the same thing in 1935, so it suddenly taken us 80 years to get on top.
Stuart: It’s so tricky as well, isn’t it? You realized that there is such huge power in even these beautiful and yet nutrient dense foods, but then if you were to take that group who were truly thriving and pull them over perhaps with the same diet, but surround them in the conditions that we have today with email, and stress, and pollution, and the rat race, I wonder how they would feel whether that would have a …
Ron: It’s a good point, Stuart. It’s a good point because one of the things … Stress has been of an interest to me over the last 35 years. In fact, today’s rather that would feel [inaudible 00:20:26] guys. I’m sharing this with you. Today is the 35th anniversary of my practice in the city of Sydney, but that’s another story, but for the last 33 years, the model of stress that I have used, the model of health that I have used in my practice is that our health is affected by stress. I define that stress as a combination of emotional, environmental, postural or structural, nutritional, and dental stress. Those five stresses and people say, “What’s dental stress? You’ve just pulled that out of the hat because you’re a dentist.” I’ve just defined for you what a holistic dentist is. Respiratory tract, digestive tract, chronic inflammation, nerve damage, chronic pain, all these materials that we use.
Dental stress is an important thing that’s often overlooked, but they are the five stresses, so what you’re saying is absolutely true. You could be on the best diet in the world, but if you are in overload, stress, the fight-and-flight mode that many of us, in most of their [inaudible 00:21:29], and you are not going to be absorbing those nutrients absolutely right.
Guy: What I noticed myself … I can us myself as an example because I don’t think a lot of us even appreciate that we’re in the stressful mode. We just assume it’s normal from our day-to-day actions. I went to Mexico a couple of weeks ago, and I was actually meditating four days on and off in a workshop, but I didn’t realize how stressed I was until I got there and then slowly started the wrong way. By the end of it, I got, “Oh, my God, I feel like a different person.” I’ve been carrying that for weeks or months prior to it. It’s amazing.
Ron: Go ahead, Stuart. Sorry.
Stuart: I’m just going to say, can you imagine my stress as Guy is away in Mexico meditating, carrying the business and raising a family, so it works well for both of us, isn’t it, Guy?
Guy: It was fabulous.
Ron: Meditation is another. It’s the big one, isn’t it? It’s just such an important part of being healthy in this day and age. I think you should not be without it.
Guy: There you go. Yeah. I’m certainly exploring it and I’m enjoying the process. You can look then along the way, but …
Ron: Stuart, you look like you’re about to say something.
Stuart: I do. I’m going to bring it back on track to the dental route as well. I’ve got another million-dollar question for you. Guy and myself, we’re children of the ’70s and the ’80s. We’re anything. We always had mouthfuls of sweets and pop and fizzy drink and didn’t really care about too much. We’ve got fillings in our mouths; most of our friends have at this age. Should we be concerned about these fillings particularly if they are mercury amalgam?
Ron: Yeah, I think you should. See, the interesting thing is that it’s mercury. I’ll have to explain. The silver fillings in people’s mouth what it used to be called silver amalgam fillings euphemistically, half of it is mercury and the other half silver, tin, zinc, and copper, so it’s an amalgamation of silver, tin, zinc, and copper, mixed up with liquid mercury. That when you plug into a tooth, within an hour goes hard, and within 24 hour goes much harder. It’s a cheap, it’s been used for 170 years in dentistry, and nowadays, if I … I haven’t done an amalgam filling for almost 30 years, but if your dentist who you might ask this question or say, “Should I be worried about amalgam? ” “No. Don’t worry about it. It’s perfectly safe.” Okay. Let me ask you this question. When you’ve done a mercury amalgam filling on your patient, and you’ve got a little bit left over, what do you with the scrap?
I know it’s a rhetorical question, it’s a trick question, but people should ask it of their dentist because the answer is this, it’s against the law for you to put that scrap into the toilet, the garbage, or down the sink. That scrap has to be disposed off as toxic waste.
However, through some twist of faith, it’s perfectly … The only safe place to put this toxic material is in the mouth of a human being. I don’t know whether … To me, that defies logic.
Guy: It’s like the world has gone mad.
Ron: It’s the mercury, but time … The question then goes because when I was placing mercury amalgams in the late ’70s and up to about 1981 or 1982, I was parroting what the university told me and that’s was, “It’s locked in. It doesn’t escape.” A chiropractor who is referring me patients at that time said to me, “Ron, it does escape. Read this literature.” I said, “Okay. I’ll read it. I’ll read it.” I read it and I couldn’t believe it, so I took … There was a piece of patient came in, a bit of old filling had fallen out, so from the records, it’d had been six or seven years earlier, so I sent it off to the Australian Analytical Laboratory to have it tested. It came back 40% mercury, and it had gone 50% mercury. I thought, “Oh, my God.” Hang on.
Guy: [crosstalk 00:25:55].
Ron: I don’t believe this. I don’t believe it. I repeated that with about four other samples and they all came back 37%, 43%, 39%, 41%. Clearly, mercury was escaping and when it escapes, it gets stored in the kidneys, the liver and the brain, so doing a blood test does not tell you whether you’ve got mercury toxicity or not. It is an issue. It’s one that is very difficult for the profession to grapple with and again it goes back to what’s the difference doing a holistic dentist and a normal dentists? If all your focus is here, and you’re trying to restore a tooth as best as you can, as economically as you can, then mercury amalgam is a great filling material. There’s only one problem, and the problem is that tooth is attached to a human being. Apart from it, perfectly fine.
Guy: If you got mercury fillings, is it quite a procedure to change them?
Ron: Look. It’s not rocket science but it seems to … There is some precautions that one should definitely take. You are better off leaving it in your mouth. Obviously, if there’s decay in there, you don’t leave it in your mouth, but if you’re having it removed because you’re wanting mercury removed from your body, then you need to take a few precautions, and in our practice, the precautions that we take are we use a rubber dam which is a shape of rubber that acts like a diaphragm. We punch a hole in that and the tooth or teeth that we’re working on pokes through, so it forms a barrier so that it protects the airway. We also give people a nose piece, because as soon as I put my drill on to a mercury filling, I create a vapor which your nose is very close to, so I don’t want you to be inhaling mercury vapor. We also use a lot of water to dampen down the vapor for us. We also use high-speed suction to avoid the exposure for us and the patient. We move it in a certain way, so we can flick it out rather than grinding out because that creates more vapor. In our practice, we have air purifiers and negative ion generators to help us deal with that as a OHS.
Guy: Cool. Sure.
Ron: There are some precautions, you should not have it just removed. It does raise the issue of mercury … It raises a really important issue and that is dental materials in general. I was attending a course last year from a professor from the Karolinska Institute in Sweden which is very big on Toxicology, and introduced me to this idea of metal-induced chronic inflammation. By being exposed to metal, on a 24/7 basis, the potential for your body to react by then going into chronic inflammation is there, so in our practice, we’re try and avoid metal as much as we can, and we can pretty well do that. There are some issues around dental materials that need to be considered carefully, but mercury for us has been a no-no for almost 30 years, and whether you’re removing a small filling or a whole mouth, you do it carefully and you support the person. Usually, we work with the person’s naturopath or nutritionist outside.
Stuart: If for instance, I did have a filling, a mercury filling, but I went to the trouble of getting a heavy metal analysis test. Maybe a hair testing kit, and I didn’t have any issues with mercury, happy just to go along and not really pay too much attention to it?
Ron: In our practice is in the city of Sydney, it’s called Holistic Dental Centre. There’s another plug, but anyway … The point about it is that we do not take a dogmatic approach to things to alter it. In a way, I envy those that do, that say, “All amalgam fillings should come out. All root canal teeth should come out. All these, all that.” We’re not dogmatic like that. I think there are two separate issues here. One is should we still be using the material? To me, the answer is definitely no. There is no excuse for using that material in today’s dental world. That’s number one. The second issue is should everyone be having every filling out? The answer is maybe, maybe not. We need to consider each one individually, each person individually. If for example, you were in excellent health however we define that. Of course, you got to be thinking about physical, emotional, mental, all these different …
Ron: Dental. All those different aspects of health, however we define excellent health. If you were in excellent health, and you’re sleeping well, and you’ve got good digestive, all the functions are going well, and … Hey, I don’t lose any sleep over the fact that when that filling needs to be removed, it should be removed, but when it is removed, it should be done carefully.
Stuart: Right. Got it.
Ron: Hair analysis is a gauge. It’s reasonable indicator. I remember I said mercury is stored in the kidney, the liver and the brain, it’s stored in fat tissues, so to get a proper analysis of what mercury load you have, you need to do a heavy metal … A challenge if you like, so you can take a chelating agent. People are exposed to heavy metals. Say you swallowed lead or something. The way that get that out of your body is by using what’s called the chelating agent. An example of that is something called DMSA. You could take DMSA and for you … Firstly, you would measure your urine before, and you’d have a really low level of mercury in your urine or your blood. It’s not a good measure. It doesn’t float around there, but then you take a couple of capsules of DMSA, and then you retest three, four or six hours later, and you collect the urine or a blood, and then you measure the before and the after. What you’ve done is you’ve dragged the mercury out of the organs and you deposited it in the …
Guy: In the urine.
Ron: … urine hence, to be excreted. That’s a more accurate way of determining it, but as I said, we’re not dogmatic about it. We’re very careful. I have some patients that have come to me from all over the place that they’ve had their amalgams removed in two or three sessions, and I’ve had other patients that have taken 10 or 15 years.
Stuart: Okay, got it.
Guy: Great answer.
Stuart: It’s good to know.
Guy: Another question, Ron on dentistry, and it’s a hot topic that will come up all the time for us is dairy consumption. Is this a key to strong teeth and bones?
Ron: Look. One of the things that I’m also very interested in is why public health messages are so confusing and contradicting. You only have to look at who is sponsoring some of the major professional organizations like the Dairy Corporation is a major sponsor of every professional, nutritional organization as well as the Asthma Council as well as … You name it. The Dairy Council are offering some sponsorship. That is, I think, clouds over some of the issues. I think there is some place for dairy, perhaps in a cultured dairy sense. If the dairy is grass fed, that’s a different story as well as opposed to being grained fed, but it’s certainly not an essential requirement for healthy teeth. No. I think fat-soluble vitamins are and within dairy … There are some fat-soluble vitamins, but there are some other issues that go with them. When we pasteurize and homogenize milk, we remove a lot of the enzymes that help us cope with the proteins in the milk, the casein and that is a common allergy that people and food sensitivity that people have.
I think what’s important is that you have … For strong healthy teeth, from the moment of conception … You get this from the moment of conception. In fact, probably for a good year or two, prior to conception, both male and female, to be eating a nutrient-dense diet that is high in vitamins, fat soluble and minerals, fat-soluble vitamins, and has a really broad range of vegetables and good fats and moderate amount of protein … I could go on about what it is, but it is not dairy. Dairy is not the essential [inaudible 00:34:53].
Guy: I appreciate it. You say fat-soluble vitamins, right? Yet, we’ve been told not to eat for God knows how many years as well to digest the vitamins that are fat soluble.
Ron: It’s actually set us up for the perfect storm. We’ve had the food pyramid which is food grains at the bottom, and avoid fats. We’ve had the low-fat dogma coming to us via [inaudible 00:35:18] and every heart foundation and every pharmaceutical company in the world because that’s something that doctors can measure. They can measure cholesterol, and they can give you a drug to lower cholesterol, so it makes them feel like they’re doing something. We’ve had the food pyramid and we’ve had the low-fat dogma, and we still have heart disease, number one. Cancer, number two, one in two male, one in three women. We will get cancer by the time they are 65. We’ve got autoimmune disease, it’s going to the roof. There are over 200 autoimmune diseases. By autoimmune, we mean Crohn’s, irritable bowel, thyroid function, rheumatoid arthritis, Parkinson’s, et cetera, et cetera. Then we’ve got diabetes and obesity. How is that food pyramid and low fat diet been working for us over the last 40 or 50 years? Not all that good.
Guy: [inaudible 00:36:13].
Stuart: You touched … You mentioned it like a certain type of dairy and you’re also touching on upon the importance of fat-soluble vitamins as well which led me to think of reminineralization. Are we able, through diet and all of these key nutrients, or be it in a different dairy from fats, whatever, great foods, can we assist our teeth in remineralizing themselves?
Ron: I think the answer to that is yes, up to a point.
Guy: Can you explain the remineralization [crosstalk 00:36:50]?
Ron: Let me just explain what demineralization [crosstalk 00:36:52].
Guy: Okay. Perfect.
Ron: Let’s start what’s the beginning of the problem. A tooth is covered by enamel which is really hard. Underneath enamel is dentin which is considerably softer, and underneath the dentin is the nerve and the tooth, right? [inaudible 00:37:08] on a tooth. Now, within the mouth, there are at least 500 different species of microorganisms that we know of, and they live in perfect harmony. There’s a struggle like the rest of the world, the struggle between good and evil in the mouth as a symbol of struggle that goes on a daily basis between good and evil. If you are eating a good diet, then the good bacteria, just as they are in the gut proliferate, and you enjoy good health. If you’re eating a poor diet which is sugar, refined carbohydrates, grains which often break down into carbohydrate and sugar which breakdown into sugars very quickly, then you have a lot of sugar substrate for the bad bacteria to proliferate. You’re like any living organism that eats, it’s got to excrete. It’s got to go to the toilet. What did it excrete is an acid. The tooth is made up of calcium and phosphate, crystals, and so it starts to demineralize the tooth.
That shows up as little whitish spot on the tooth surface first, then it becomes a brownish spot and then it starts to undermine the softer dentin under the enamel, and then one day, you bite into something, and suddenly, out of the blue, you’ve got a hole. It’s been going on there for a while. Now, if you have the early stage of demineralization where you just got this early stage of decay, white spot, or even maybe the brown spot is starting and you eliminated all those substrates that fed the bad bacteria, and you ate a nutrient-dense diet which we’ve already talked about, then there is the chance to arrest decay and stop mineralization and remineralize the tooth. There are some products that [purport 00:38:54] to assist that. One of those products is called Tooth Mousse.
Tooth Mousse is a dairy product derivative and it’s a bio-available calcium and phosphate.
We do use some of that in our practice. I think the issue of mineralization, remineralization is a really important one, and then you get on to the topic of drinks, and water, and sports drinks, and carbonated drinks, and the alcohol, and the acidity of those drinks, you’re pushing up against it. I had somebody coming in to see me the other day who was complaining about sensitivity around the neck of the tooth. This was around 12 o’clock in the morning, and they told me, I said, “What did you have for … What are you eating?” They go, “Oh no. I’m on a really good diet.” “I started today with fruit juice. I have a big glass of orange juice and a big bowl of fruit, and then I have some muesli or some cereal with some milk. I’ve got low-fat milk. I don’t want to get … You know, I don’t want to be unwell, so I’m going to have low-fat milk.”
The Heart Foundation [text 00:40:00] going there and then she comes in to see me with iced tea. [crosstalk 00:40:05]. I calculated for her, and it was only 11 o’clock in the morning, but she’d already had the equivalent of about 27 teaspoons of sugar, and it was on the 11 o’clock in the morning. Really, what we are up against is dairy is not answer, remineralization is definitely possible. You need to consider the food that you’re eating and the drinks that you’re drinking.
Guy: [crosstalk 00:40:30].
Stuart: It’s so sad because that lady would have thought that she is doing the best that she can based upon the information that she is receiving from the supermarkets, from the government, from pretty much everybody in her circle.
Ron: I’m really … One of the things I’ve come to realize is we’ve got a real problem with our health system. In terms of crisis therapy, there is no better place to be. The level of ingenuity, of skill, of intelligence, of equipment that’s available to deal with a crisis, analysis on the medical health crisis is phenomenal. A friend of mine had a 1-week-old baby, open heart surgery for a heart defect. My 89-year-old mother had a new aortic valve replaced. What they can do is amazing. Crisis therapy, tick that box, brilliant. What’s wrong with the healthcare system is that it’s really not a healthcare system. It’s become a chronic disease management system. Really, between chronic disease management and crisis, it’s a great economic model. It generates billions, literally billions of dollars of profit for the processed in pharmaceutical industry, and for the health industry. I reap … I don’t reap billions of dollars sadly, but dentistry is a product of western diet.
Guy: Culture, yeah.
Ron: If I was a dentist in the Swiss Alps village, I wouldn’t be having a very busy time, so we have a chronic disease management system and that’s got to change. It’s unsustainable financially, the human cost, the loss of human potential is enormous.
Guy: Do you think people are being more proactive?
Ron: Definitely. I think there’s two schools … Actually, Guy, that’s a really interesting … but I think that’s a rising tide. I think there are two schools of thought out there at the moment. One is total faith in the Western health model like, all I need to know is my doctor’s phone number. Apart from that, I’m going to be fine. I’ve got health insurance and my doctor’s phone number always work. They’ll just tell me what medication I need, if I need surgery, so be it. It’s all there for me. There’s the other group that says, “Wait a minute. I know that’s there for me, but I don’t want to get it.” They are becoming far more proactive in their life. I think that’s a rising … That’s a definitely a rising tide.
Guy: I was going to add as well even just for the [inaudible 00:43:08] podcast and blogs and things that are popping up the message and from the growth of our podcast over the last years, people are definitely at least hungry for information, and trying to get it out there for people to proactively change.
Ron: I’d agree with that.
Stuart: I did have a question when we were talking about the remineralization and you touched upon the oral microbiome, and I listened to a great podcast a couple of weeks ago all about that very topic. My question to you is mouthwash. Does that affect the oral microbiome because they were saying that it did at the time, and so I just thought we’d ask the expert.
Ron: Were they saying it did in the positive way or negative way.
Stuart: A negative way.
Ron: Absolutely. That whole issue of bad breath for example is a classic example of … It’s such an interesting topic. I could talk to you for half an hour and an hour on bad breath but basically, there are medical reasons why you have bad breath. It’s dental and medical reasons, and yet it is a 10-billion dollar industry of mouthwashes, breath fresheners, da, da, da, da, da. You name it and most of them are totally ineffective and do not address the root cause of the issue which is the same as tooth decay or bad gut biome or bad oral biome, gut biome. The same diet that promotes a healthy gut biome, guess what? It promotes a healthy oral biome as well. That product that you buy … If you have an infection or you’re dealing with something on a short-term basis, maybe we use a herbal mouth rinse, tincture of calendula which is very effective in a short term, but I wouldn’t recommend that for more than a couple of days for any patient. I certainly recommend a mouth rinse on a regular basis.
Guy: Great. Great questions then.
Stuart: It’s interesting. The microbiome in the gut health now is so huge. You see the next breakthrough but many of us don’t even think that it starts in the mouth, and we’re drinking sodas with all these crazy acids, very harsh mouthwashes and rinses or manner of foods that we put in there would have to have an effect at some point I would imagine.
Ron: Look. Like I said, the two most common infections known to man, woman, or child is tooth decay and gum disease. That only arises through an imbalance of the microbiome in your mouth. If that happens there, why on earth wouldn’t it happened anywhere else in the body and it certainly does. That’s what Weston A. Price found out, big breakthrough in 1935. It’s just taking a little while for the [ballot 00:46:05] to arrive.
Guy: [crosstalk 00:46:06].
Ron: He posted a letter 80 years ago, and it’s only arrived on our shores recently.
Guy: That’s amazing.
Stuart: [crosstalk 00:46:14].
Guy: What does a holistic dentist to do with the care for his teeth?
Ron: I try to eat a good diet. Listen, I work on an 80/20 principle, 90/10. If I get to 90/10, I am saintly. I’m very proud of myself. I’d like to think that throughout, most of my … All my week, I’m on an 80/20 basis. You’ve got to work out what percentage is right for you. Some people think 50/50 is pretty good, and to me, that’s ridiculous; 60/40 doesn’t cut it; 70/30 is not going to make that big a difference; maybe 20 is the bottom line; 90/10 is what I do, and if I was 100% or I’d be a social outcast and known whatever [inaudible 00:47:03]. I think you’ve got to cut yourself a little of slack here because you end up getting so stressed out about what you’re reading, that it becomes pathological in itself, but essentially, the basis of my diet is I eat … The majority of my diet, I’m trying to make vegetables of varying colors, as many colors as I can. I try to keep low-ish carb and by carb level, I mean around 70 gram to 80 grams of carb a day is achievable and if people want to know what that is, I would suggest to get a carb counter and spend a week looking and weighing everything you do.
You don’t have to do it for the rest of your life. You’re just going to do it for a week or two to start getting your head around it. I would try … I had moderate amount of quality pasture fed, preferably organic protein, and by moderate I mean … We’re talking about … For me, who is 80 kilos, I wouldn’t want to be eating more than about 60 grams of protein a day. An egg has got 7 grams of protein, so if I have two eggs in the morning, there’s 14 grams, and a 200-gram piece of steak would have 66 grams right there and then. We eat too much protein. There’s no doubt about it. We eat too much meat, and we eat too much meat for two things. Problems with that is, one, for our own health, it’s not good, and two from a sustainability and planetary point of view, I don’t think it’s good. The other thing is good fats. By good fats, I would include butter, olive oil, avocado, coconut oil. I do most of the cooking at home, coconut oil. I indulge myself with some roasted vegetables and duck fat occasionally.
Then I have clean water. I actually purify my water. I have a reverse osmosis filter which removes everything and then I might add a couple of grains of Himalayan or Celtic sea salt. If I can taste it, I put too much in. If you have salts, I use either those salts, Celtic sea salt or Himalayan rock salt which have 60 trace elements in them, and I have moderate amount of seasonal fruit. I restrict my fruit intake, but I do have seasonal fruit and I do have some apples, bananas, berries, preferably organic. They’re very high in pesticides, strawberries and blueberries. Then sea food, moderate amount of sea food. I’m very careful with sea food. The best sea food is I think sardines. A lot of the other … The bigger fish, I wouldn’t touch.
Guy: From the mercury perspective or …
Ron: From a mercury sustain … There’s two issues about seafood. One is sustainability. We have raped and pillaged sea, and we’ve now reduced to up to 90% of its fish stocks over the last 20 or 30 years, so that’s a bit of a problem. The toxicity issue is inescapable, and the higher up the food chain you go, so the big fish are our problem. Then you go to farm fish, and I don’t really want to touch farm fish either because the farm fish are not in a natural environment. They often eat trash fish, so when they scour the ocean, they use big nets and that will take out the fish that can be sold at the fish market, but they have a huge amount of what’s called trash fish which were either too small to eat or a bottom feeders, and so they end up getting milled up to fish meal or they might … I just think farm fishing is not a good … I think sardines are the best alternative, calamari, okay. I don’t eat much. I don’t eat much seafood. It’s overrated.
Stuart: How would you move? What would you do? Are you a marathon runner or are you a crossfit aficionado?
Ron: I’m a functional movement aficionado.
Ron: No. Really, I am. For the last … One of the most liberating things I’ve learned is that if you did 10 minutes or 20 minutes of interval training, high intensity interval training, then your metabolism is up for 24 to 48 hours. If you did a 10-kilometer run, your metabolism would be up for six to eight hours, so you don’t have to do that much to make a difference. For many years, I have attended a fabulous gym. I think he is one of the best trainers in Australia, Origin of Energy in Bondi Junction in Sydney, and Aaron McKenzie is into functional movements. It’s bending, twisting, turning, lunging, reaching, extending, flexing, doing all those movements that we do in everyday life and incorporating them into a workout, and then also focusing on the core. I have tried to do that three or four times a week, and I also do some stairs, high-intensity cardio but only over a short period, and so I don’t … I’m not a runner.
I think people run for various reasons. It’s very meditative. It’s not just the health thing people go out for long runs, but it’s not a really good thing for you. It’s not good for your joints. It’s not good for you. It’s not necessarily a good thing. That’s the first thing. The other thing is I try to wear a pedometer because you could work out for 30 minutes or an hour a day, but you’re sedentary for the 23 hours, and that’s a good thing either. In my surgery, I actually have measured that in a working day, I would walk about 6,000 steps just backwards and forwards from patient, around from where I parked my car to where my surgery is and back again, and to and from. I try and incorporate movement. Every morning, when I wake up in the morning, I do some yoga. I usually do the Salute to the Sun, a few rounds of that. If you’re wanting to do an all-around exercise, that is brilliant. Salute to the Sun, a couple of rounds of that in the morning really gets you going, so yeah. Movement is important.
Guy: A lot of people just don’t move. That’s another thing and another topic but nice to hear you do. I’ve been bringing in yoga to my weekly routine, and I’ve been trying to get
Stu there but he’s not prepared to [inaudible 00:53:46] and come down.
Stuart: Yeah. One day, Guy.
Guy: I’m aware of time. It’s going on a little bit, Ron, and I’d love for you to just talk a little bit about your podcast just to let the listeners know that you’re a podcast to Good Doctors, is that right?
Ron: We do.
Guy: I know Stu has become a fan. He’s been listening to a lot of it lately.
Stuart: I have. I’m loving it.
Ron: Yeah, good. It’s been going for a couple of years now actually, and my co-host, that it’s called The Good Doctors, Health Care Unplugged. Each week we explore. Here comes the introductions too. Each week we … no. Each week we do, we explore health wellness and disease from a nutritional and environmental perspective and we look at food from soil to plate and we look at the connections between mind and body, and we do that because they’re all connected. We really are talking about alternative medicine, we’re talking about good medicine, and my co-host in that is a fabulous doctor in the Mornington Peninsula, integrative holistic GP called Michelle Woolhouse. I personally … we’re up to episode 170, I think, and we do Healthy Bytes which very … Sometimes we interview people, sometimes we have a Healthy Byte which varies from 5 minutes to 20 minutes, and we’re just starting to do book reviews, but I have personally learned so much.
Each week, I get to pretend, and it’s not much of a stretch for me, but I get to pretend that I don’t know everything. I get to ask either our guests or Michelle something, and I’ve learnt so much from that, so it’s a great show. We’re starting to take it little more seriously. We’re going to do some live events next year. It’s going to be really good. It’s a really exciting project. It’s one we both really enjoy.
Stuart: Fantastic. If we wanted to connect to The Good Doctors, the best way to do it?
Ron: iTunes or you could go on to our web page which is thegooddoctors.com.au, and we’ve got a Facebook page, we got a lot of information going out. We’re just about to publish an ebook on what is good health, and we’re about to do a whole series of varying programs. We did a fertility series, we’re doing a cardio series, a cancer series, so there’s a lot exciting things happening there next year.
Guy: I think you’re right. Since we’ve been podcasting, I’ve learned so much. I find it a privilege. We have guests on like yourself, and we currently do them [inaudible 00:56:18] interview, but the absolute variety of knowledge that you exposed to, it’s awesome.
Ron: I’ve started a second podcast as well.
Guy: Have you?
Ron: I have on through my surgery, but it’s called Holistic Health Conversations. It’s where I interview practitioners that we work with around Australia or around Sydney, and also internationally who have a holistic approach to healthcare. That’s starting up in the next couple of weeks as well from our surgery web page.
Guy: Well done. Fantastic. There you go. Ron, just to wrap up, we have a question we ask everyone on the podcast every week. Nothing too technical, but what’s the best piece of advice you’ve ever been given?
Ron: I think the best piece of advice I’ve ever been given … The best lesson I’ve learned is to take control of yourself and keep an open mind because we love certainly, and if you’re going to change your health, there are two things that are important in change, any change. The first one is to accept control. It’s called locus of control. Do I have the control over my health? I know I don’t 100%, but I want to be as much in control of it as I can, so that’s number one. Number two, a tolerance of ambiguity. Meaning things are not black and white, and keeping an open mind and incorporating information and having knowledge is a very powerful tool, so take control and be the best you can be. That’s the best lesson I’ve learned.
Guy: Awesome. It’s funny you come up with that answer because I’ve been [inaudible 00:58:04] the phrase, beginner’s mind, when you approach the things, and that’s come up in the last couple of podcast actually.
Ron: Look, I often say that I only wish I knew as much I thought I did when I graduated from dentistry. When I graduated, I passed all the exams set by all the professors, and I thought I knew it all. Actually, the more you learn, the more you realize you don’t know, so it’s fun to learn.
Stuart: That’s right.
Guy: Fantastic. What’s coming up next for you?
Ron: I’m just in the process … I’m just finishing a book, and the book is called Simply Be Well. It’s an exploration of the five stresses in life that break us down which I’ve mentioned, emotional, environmental, postural, nutritional, and dental, and the five pillars of health that build us up which is sleep, breathe, nourish, move, and think. It also explores why public health messages is so confusing and contradictory. That’s coming out in the New Year. If people are interested, they can go into my website and we’re going to be … I think I’m going to have the first couple of chapters ready in a couple of weeks, and so we’re going to give them out free, send out the first couple of chapter.
Guy: [inaudible 00:59:10] awesome. Let us know when it’s out. It would be great. Everyone listen to this. Your website, best place to go back to the [inaudible 00:59:19] would be?
Ron: The surgery website, the shdc.com.au. SHDC, that stands for Sydney Holistic Dental Centre.com.au or they go on to drronehrlich. All one word, lower case, dot com, and there’ll be a lot of information on their too. [crosstalk 00:59:37].
Guy: [crosstalk 00:59:36].
Ron: Workshops coming up in the New Year, a Simply Be Well workshop to go with the book, and we’ve got an app that goes with the book as well, so a lot of exciting stuff coming up.
Guy: Awesome. We’ll link to the show notes as well, so people can just go and check it out.
Guy: [crosstalk 00:59:52].
Ron: Thanks for having me.
Stuart: [crosstalk 00:59:53].
Guy: Thanks for coming on. That was brilliant. I really appreciate it.
Stuart: [crosstalk 00:59:55]. We continue to learn which is great.
Ron: Don’t we? Thanks, guys. I really appreciate it.
Did you enjoy the interview with Professor Tim Noakes? Would love to hear you thoughts in the Facebook comments section below… Guy
Professor Tim Noakes: The transcript
I’ll quickly do the introduction. I’m Guy Lawrence. This is Stuart Cooke. And our special guest today is Professor Tim Noakes. And, Tim, honestly, thank you for joining us. It’s awesome to have you.
My pleasure. Thanks, Guy and Stuart.
It’s funny. We actually mentioned to a couple of friends of ours that we’d be interviewing you today, and there was a lot of excitement. We; a very good friend of ours actually studied his medical degree in South Africa and he said that you taught him in one of the semesters there, back in 1984, ’85, I think it was. So, he was very impressed that we were speaking to you today and said to say hello.
Great. I hope I knew something.
And also, another friend of ours, a really good friend of yours, Stu, is it Gavin, is it?
Gavin, yeah, he’s a crazy bush runner, and he was very excited when he found out that we were going to be talking to you. So, we’ve got a few questions a little later on that he’s scripted for us and he’d love to know, so we’ll get to those in 10 minutes or so.
Yeah, so the first thing, anyway, Tim, for anyone that doesn’t know who you are, would you mind just telling us a little bit about yourself for the people that would be listening to this?
Sure. Well, I’m pretty advanced in age now. I’m 64 years old, so I’ve been in medicine since 1969, I started my medical training. And during my medical training I became much more interested in sports medicine and health promotion and disease prevention.
And I realized, also, I was really interested in science rather more than the practice of medicine.
So, after doing my internship in the hospital, I went immediately into research and I’ve been there ever since. I first did my Ph.D. in medicine and I graduated in 1981 and then immediately started teaching sports science at the University of Capetown. So, it was the first sports science degree in South Africa.
And it has kind of evolved into sports medicine and a few other things, and I have built up the Sports Science Institute of South Africa, which is a research organization and a teaching organization. And we started that in about ’95, so it’s gone about 15 or 16 years now.
And my interests, as you know, are: how does the body function as a totality. Because when I started in the sciences, we were taught that when you’re exercising, muscles get tired and then you stop. And we now know it’s much more complex. And so we developed the theory of the central governor model, which is that the brain regulates exercise and performance to make sure that you get to the finish of an event safely.
So, that’s been my one contribution. The other contribution, which brought me into conflict with PepsiCo and Gatorade, was how much you should drink during exercise.
And the big one that I want to finish up on is: what we should be eating, and is it healthful for our bodies.
Yeah, that a massive topic, isn’t it?
So, we noticed that a few years ago, your views on diet, particular carbohydrates, changed dramatically. And I wondered if you could just elaborate on that a little bit, please.
Sure. Well, I reached that age of 61 and, in fact, it happened the night I finished writing Waterlogged, which is the story about Gatorade and the sports industry and so on and how that income impacts over-drink.
So, at the time I was incredibly sensitive about how industry manipulates science and scientists for its own needs and good. And so anyway, I went out and ran the next morning and I had a terrible run and I thought, “Well, Tim Noakes, you’ve got to do something about your running. It’s awful. You’ve got to do something about it.”
So, fortunately, I came home, I went to my emails, and there in my in box was an advert for a book called The New Atkins for the New You. And I said, of course, Atkins has been XXunintelligibleXX and so on. And it said: “Lose 6 kilograms in six weeks without anger.” And I said: That’s rubbish. You can’t lose that without hunger. You’ve got to go and train hard and it’s a sacrifice and so on.
So, anyway, then I noticed it was written by some friends of mine, Jeff Volek and Steve Phinney, who are two really good scientists. So I said, “Well, they wouldn’t say this if it was nonsense.”
So I went and read the book. I read it, and by lunchtime I decided: That’s it. No more carbohydrates.
And I suddenly just lost buckets of weight. And my running came back. I mean, it was astonishing. Now, you must understand I was running really slowly but I dropped 40 minutes in my half-marathon and 20 minutes off my 10K time. So, I went from running seven minutes a K to XXaudio problemXX.
And, you know, that’s astonishing. Because I thought that I was old, and that’s why I had to run at seven minutes a K and suddenly I could run at 5 minutes a K. And it was absolutely astonishing.
So, my every health parameter has dramatically improved. I mean, you know, my blood pressure, from the day one of medical school, was 140/90 or higher. It’s now 120/70 at its highest.
And all I’ve done is changed my diet. So I’m now back to the weight I was as a youngster. And my running is not as fast as it was, but for a 64-year-old, I think I’m doing pretty well.
So, then I studied eating and I just saw that is bogus: the idea that we must cut fat from the diet is based on complete bogus nonsense. And, again, it was industry and commerce that drove us to start eating lots of carbohydrates and sugar and so on.
And so, again, I just started to see exactly the same thing that had happened in the sports drink industry has happened with the industry that promotes carbohydrates.
And, fortunately or unfortunately, my father was diabetic. I’m profoundly carbohydrate intolerant. And if you’re carbohydrate intolerant, you just must not eat carbohydrates. So, I’m the type of person who’s gonna benefit hugely from this advice.
And a final point I’d make is that we’re not that, you know? We are not told that if you’re carbohydrate intolerant, you shouldn’t be eating carbohydrates
Yeah, that’s interesting. Funny enough, Tim, we had DNA testing done about two months ago and it came up that I was susceptible to diabetes and I was carbohydrate intolerant and if I ate carbs, I would become a diabetic, basically.
And it just sort of reinforced what I was naturally doing anyway.
That’s amazing. And you know, I have debated this with the experts in South Africa and they tell me that condition of carbohydrate intolerance or insulin resistance does not exist. That’s what they honestly told me.
What was the initial reaction like that you had when you first came out and said, you know, we should be eating fat, not carbohydrates?
Well, it took me about five months to knock off the carbs. But, all I did was I wrote an article saying, “I’m dropped the cereals and grains.” I didn’t even talk about fat. And there was a complete outcry from the scientists and dieticians. It was astonishing and it continues to this day.
I mean, I’m absolutely persona non grata. And they will do anything they possibly can to discredit me and discredit these ideas. Instead of saying, “Hold on. Let’s look at the evidence and let’s see what the truth is,” because what I teach in science is that there’s always two sides to arguments and you must present both. But they refused to present the opposite argument.
Why would you think that is?
Well, the story I’m getting back is that the dieticians in South Africa have been told that they may not discuss this theory because it completely undermines; it completely undermines the entire; the teaching in their discipline.
So, rather than address the entire discipline, they’re just gonna ignore it. But the tragedy is; my opinion is that the social media and what we are doing here today is the future. And people will learn what the truth is.
So, people are gonna to listen to this and they’ll say, “Gee, you know, I’m like Tim Noakes. I’m 60. I’m fat. I can’t run. Maybe I should stop eating carbohydrates.” And then a few weeks later, they’re running much better and they’ve lost the weight. They say, “Well, Tim Noakes was right and the dieticians were wrong.”
And then they go and tell another hundred people.
Do you think; so, talking about fat adaption and people consuming carbohydrates, is it a kind of clean-cut case, or are there people that simply can’t fat-adapt; perhaps people that need carbohydrates?
I don’t think there are anyone who can’t fat-adapt. I mean, I just don’t XXthink that’s a conditionXX Except if, there is one condition where you’re metabolically deranged and you haven’t got the enzymes to break down fat. But, I mean, that’s a described metabolic disorder.
But, you know, it took me 61 years to learn that carbohydrate is entirely unessential to humans, because you can live without them. You can live without eating even one gram of carbohydrate. No one ever told me that.
That shocks a lot of people when they hear that for the first time.
It does. And certainly if you’ve read my book, Lore of Running, you get the opposite impression.
So, to answer your question, what I do find is that if you’re carbohydrate-intolerant, you benefit hugely from fat adaptation. I mean, one of the people I helped dropped his 56 kilometer time by three hours.
In one year. He ran 6:57 and the next year ran 3:59. Now, this particular 56K race in Capetown, it’s a difficult race. To break 4 is a really good run because you have to run three hours for the marathon and they you have to run 14 kilometers in which you had better run it four minutes a K as well. Up hills. And he dropped three hours. And he was a good runner, obviously, but that was the effect of carbohydrates on him.
It is insane. And he only lost; he lost 16 kilograms ultimately, but the pictures of him before he did the dietary change, he was; his BMI was actually only 26. He wasn’t grossly overweight at all. He would look normal for an African ultra-marathon runner finishing at the end of the races. And then now he looks like a world-class, well, not world-class, but he looks like a fantastic athlete.
And all the difference was that he had been eating carbohydrates, and he couldn’t tolerate them, and as soon as he cut them, his body responded as it should be.
As I say, which is the healthier one? Is it the one on the carbs or the one eating the fat? Which is gonna kill him tomorrow? Is he healthier?
I say, why is it that 50 percent of the people running ultra-marathons in South Africa, and that’s a lot of people, there’s probably 8,000 ultra-marathon runners, why are they all fat? And the answer is because they are doing lots of exercise but they’re eating the wrong diet.
Once they aren’t, the weight just drops off and they start to run better.
So, your thoughts on running for weight loss while following a conventional diet?
Is not the way forward.
Probably not the way forward. We’ve got lots of friends that run. You know, we’ve got bush runners, road runners, soft sand, treadmill. They do it for very different reasons. Many of them do it to lose weight.
But without these thoughts or knowledge or info on the diet, is it pointless as a tool for weight loss?
Yeah, Stuart, that’s a great question. The answer is, if you’re running to regulate your weight, your diet is wrong. You cannot regulate your weight with running.
To use as an example, this Jeff Simon we were chatting about, when he entered the diet, within about 12 weeks he’d lost his 12 kilograms and he was hardly running. Then he was training really hard and he got up to 100, 120 K’s a week and his weight stayed exactly the same. It didn’t change.
You said “recently,” which I think is a very important point, is that you run to burn carbohydrates, not to burn calories. And the reason it works in some people is you burn off the excess carbohydrate that your body normally can’t burn. But the instant you stop running, your weight jumps up again because you stop burning that excess carbohydrate. And if you can’t burn the excess carbohydrate, it has to be stored as fat. That’s the only that people, again, and I didn’t understand that either.
So, you have to have a carbohydrate balance.
How many grams of carbohydrate would he have been eating a day, just out of curiosity?
I would say probably 300 or 400 grams. And now he’s probably down to about 75 to 100. Something in that range. That’s; he’s not grossly intolerant like I am. I’m down to 25 to 50 grams a day. And my weight remains absolutely stable. It doesn’t matter whether I run 10 K’s a day or rest. My weight is stable.
When you talk about how many carbs that you eat a day, where do you get; where do you source those carbs from?
Mainly from veg. Leafy veg. Those are about the only two veg; those are the only two carbohydrate sources that I now eat. I’m actually diabetic. I do treat myself with Glucophage. So, I have to; that’s why I limit to 25. I mean, glucose in my system, it just causes chaos.
And what I’ve also learned is that if you are on the verge, like myself, and you are diabetic, any carbohydrate messes you up for days. It’s astonishing how long it takes to get back to control if you eat much carbohydrate. But even an extra apple is enough to upset my carbohydrate balance the next day.
And so that’s how on the edge we are, once you reach the stage I’m in.
What would you eat, typically, then before and after a race or, you know, just generally as well?
Fantastic. What I do is I would not eat anything before. I’m just XXunintelligibleXX. I’d have a big meal the night before. I might have some extra protein the night before. Because I can generate glucose from nothing. I mean, if I have a big protein meal, my glucose shoots up. If I run, my glucose shoots up.
So, one of the problems in diabetes, and this is not recognized, but some of us have a liver that can produce so much carbohydrates, so much glucose, it’s utterly impossible for me to get my glucose down running. I mean, I could run for hours without any carbohydrate and I’m sure my glucose would still be up.
Maybe that’s an exaggeration, but my point is, I run marathons; half-marathons and my glucose is high at the finish. Even the fact that I haven’t eaten for 12 hours before the race or during the race.
So, I’ve got this massive capacity to produce glucose from the liver, and I think that that is a very common phenomenon in diabetes. And so XXit controls glucose productionXX in the liver, and so adding extra carbohydrate just floods the system and makes it even worse.
That was certainly a shocker for you people, I think. Running a half-marathon with nothing inside of you on that particular day. Because I know that it’s certainly a big gel community at the moment and people are squeezing gels and goos into their mouth every second. And it’s XXunintelligibleXX I think, isn’t it?
If I could just answer that question. What I discovered is that when we change people to high-fat diets, they take XXaudio problemXX during exercise. And if they do, even if it’s an adventure race and they’re out for eight hours a day or whatever, or exercise for eight hours a day, they just eat what they normally would eat.
So, they eat lunch and then dinner and so on. And they’ll eat the same high-fat, high-carb. . . I’m sorry; high-fat, high-protein foods that they normally eat. And they’ll tell you they’re much less hungry, but the people who are competing with them who are carbohydrate-dependent are looking for carbohydrates every half hour, constantly looking for them. That’s the difference.
Once you adapt to fat, you just use the fat that’s in your body and you don’t need the carbohydrates at all.
So, that would be one of the advantages for any athlete listening to this then, Tim, I’m guessing that the fact you don’t need to keep refueling yourself when you’re running all the time.
Absolutely. And so your choice of foods is so much simpler. We had some experts out here recently and one of them had done the Badwater 140-mile race, which has to be the toughest race in the world, under impossible conditions, and they cross over three mountain ranges.
And he said when they started, they used to take on all sorts of foods, lots of carbohydrates, but they also used to put in protein and fat. And he said after a few years, they suddenly realized that they didn’t eat the carbohydrates. They were eating the other things.
So, on their race, their bodies actually said to them, “Give me the fat and the protein.” And so, with time, they adapted and now they don’t take any carbohydrate with them whatsoever, which I found really interesting. If you listen carefully, your body will tell you what you really need.
But I just have to reemphasize that the carbohydrates are so addictive and they do give you immediate lifts, so a lot of those people will need them for the lift, the artificial lift that they give them. Not for the metabolic effects, but for the brain effects that they XXare given toXX.
Just that facet. So, during the period of adaptation, how long do you think that, you know, those cravings would generally last?
Yeah, that’s a great question. I found it took me about six weeks. My running suddenly improved after six weeks, just dramatically. Within a period of a week, I suddenly started running much better.
But the cravings for sugar took about 14 months. And so I would finish those runs and I would still take a little bit of sugar in my drinks and I would still add sugar to tea and coffee. But all that was much reduced. It took a long time. So, now I find water as refreshing as any drink I’ve ever had. And, in fact, the water tastes sweet to me now. But that took two or three years.
So, if you’re an athlete and you’re fat-adapted and let’s say you went on a load of carbohydrates and knocked yourself out of ketosis. Does it take a long time to get back into being fat-adapted? Are we talking hours, days, weeks?
Well, that I can’t say I did personally, but reading what Jeff Volek had said, he said you’re out for about three days. That you’re not quite as good as you were for the previous few, so it takes about three days to get back.
And I mean, I think that’s the point in biology. It doesn’t matter what you do to the body. If you add a lot of salt to the body, it takes you about three days to get back into balance. So, I would think the same applies for most things.
It’s not acute. We don’t adapt acutely. It takes times for the system to get back, because the system is so incredibly complex that it needs time to get everything back into good shape again.
Yeah, fair enough. What, Tim, what’s your thoughts on short bouts of intense exercise and being low-carb? Because it’s obviously; you’re using a different system there, I’m assuming. Because I do CrossFit and long-distance running you’re constantly at one pace, but something like CrossFit is very dynamic, heavy weights, and some things last 10 minutes.
Yeah. You know, I’m not the expert on that yet and I haven’t really tried it myself. I haven’t started doing interval training again, properly. I do feel a bit sluggish when I try to do intervals, and I think that’s what people generally tell you.
And it’s really interesting, because it’s difficult to understand why you should be sluggish simply because you haven’t got lots of carbohydrates in you. Because, in fact, diabetics store carbohydrates poorly anyway. And so adding lots of carbohydrate doesn’t necessarily make insulin-resistant people fill up their muscles with carbohydrates.
So, if you’re intolerant like myself, and most of us who are on this diet, you shouldn’t have been able to store carbohydrate very well anyway when you’re eating a high-carbohydrate diet. And it doesn’t completely make sense to me why we struggle a bit when we do high-intensity training. And maybe it’s because we need to do more of it. I don’t know, but the clinical trials that they’ve done, in XXgymnasts?XX, for example, they show no effect that XXgymnasts?XX are just as strong in a high-fat diet as they are on a high-carbohydrate diet.
However, you know, most people will tell you that they can’t exercise as well. But let me give you one example. I had one guy who was a world-class athlete and he chose to drop from 400 grams a day down to 25 and he said it was a disaster. He didn’t even want to get up in the morning, he felt so terrible.
He then went up to a hundred grams and he said on a hundred grams a day, he’s training better and he’s performing better than he ever did at 400 grams. And so that’s my point. There’s the cut-off value.
And I do not believe that any human being needs more than 200 grams a day. So, even if you’re an Iron Man triathlete, training hard every day, that 200 grams will be enough to provide you all the energy you need during the exercise bouts. Because that will cover it. You know, you can burn lots of fat.
We have done some preliminary experiments on people who have fat-adapted and normally adapted. And what we find is that the fat-adapted still burn quite a lot of carbohydrate during exercise, but what they do is they just don’t burn carbohydrate during the races. They burn fat. Whereas the carbohydrate-adapted person burns carbohydrate all day because he’s got to get back into carbohydrate balance.
So, I would guess that 60, 70 percent of that huge carbohydrate load that people are eating is actually what they’re gonna burn during the rest of the day. Which they don’t need to, because you can burn fat during the rest of the day. And that’s the, sort of, balance that you need to get to, that maybe 200 grams will give you all the carbohydrates you need to train maximally if you’re doing speed work. And then the rest of the day you spend burning fat.
But burning 400 grams or eating 400 or 500 grams a day, you’re just gonna burn most of that during the rest of the day when you don’t need it.
Yeah. Of course.
You see so many people doing that.
Exactly. And, I mean, I wouldn’t have known that until it became so obvious when you’re doing XXunintelligibleXX and that’s what you see.
So, people who are eating lots of carbohydrates are actually fueling; they’re burning the carbohydrates when they’re not exercising. So, that’s important.
And outside of, you know, weight loss and performance, what other benefits have you experienced on a high-fat diet?
My health has just improved dramatically. I mean, I just don’t get ill anymore. That’s what’s remarkable.
I used to get repeated bronchitis, which was quite severe and I needed mediation, steroids, to treat it. I haven’t had an attack like that for three years. And I’ve just; I had a whole bunch of other symptoms but that was the one that used to really worry me.
Because every three months or so, I’d get a rhinitis; a runny nose. And it would go straight into my lungs and I’d get this allergic response, which I always thought was the infection, and then I realized that’s actually an allergic response. And now what I know is it’s simply related to cereals and grains in my diet.
I also had the irritable bowel syndrome. That disappeared. I had dyspepsia. That disappeared. I used to get headaches once a week. I haven’t taken a medication for headache for three years. I used to take it once a week.
So I know it’s the gliadin in the wheat that is the problem causing repeated headaches.
So, I’m just two different people. I mean, I now have got so much energy and it’s just been amazing. I feel like I’m back to 25 or 30.
Whereas before, I was a tired 60-year-old who almost stopped running. I was tiring.
I’ll tell you, I haven’t eaten grains for a couple of years, and every time I’ll have a grain, on the odd occasion, I always feel terrible after it. And the best thing I ever did was get rid of the grains for myself, personally. You know? It’s amazing.
That’s probably the most important adaptation is getting rid of the cereals and grains. And which is, I said, because, you know we’re all told that they are the cornerstone for our health. And it’s just not the case at all.
Yeah, absolutely. That magical food pyramid that has lied to us for so many years.
I’m going to steal one of your questions and throw a little bit of a curve ball your way as well, Tim. So, on endurance exercise, particularly running, and life expectancy. And I’m raising that because of cortisol issues, which, for our audience, is the stress hormone.
What are your thoughts on that?
You know, I think there is some evidence accumulating that for some individuals keeping up high-intensity running, running marathons all your life, probably isn’t such a good idea.
The problem is, they haven’t controls for nutrition. That’s an issue that we haven’t looked at. So, if you’re carbohydrate-intolerant, and you’re eating a high-carbohydrate diet and you’re exercising, I can see that that’s gonna be a problem.
My own view is that I’ve stopped running marathons many years ago, but I would have continued if I’d been on this diet. Because I stopped running because I became so slow. And I now know I became slow because of my carbohydrate intolerance and eating lots of carbohydrates. And that if I’d eaten a high-fat diet all my life, I believe I would have continued running marathons for much longer and not had those consequences.
So, I think that there is evidence for some people for doing lots of vigorous exercise is not good. But I would not like to generalize that to the general public.
We’ve known for years that the Tour de France scientists, generally the winners have a very short life expectancy. But there were drugs involved and many other things that we couldn’t be certain that it’s just the exercise.
But you’ve just got to be cautious, and the one thing you don’t want is atrial fibrillation. And clearly that’s linked to vigorous exercise and it’s hit one of the guys who brought me into running, and one’s an early winner of the Comrades marathon, that’s the 90 kilometer race in South Africa, has got atrial fibrillation. And, you know, that was so clearly related to all his running.
So, one just has to be cautious. And I think if you’ve got signs that things are not good, if you start to pick up abnormal heart rhythms, I think it’s time to look very cautiously and consider, A, are you doing too much, and, B, is it your diet? Is that a factor?
Yeah. Absolutely. And I guess it’s another scenario where one size certainly doesn’t fit all. We’re all so very, very different.
And I’m getting messages back from other guys now, in their 60s, older than me, in their 70s, changing to this diet and suddenly finding their performance going up again, and being able to run much better.
So, again, the question is, is it the exercise or is it the nutrition? And Jeff Volek is doing some wonderful stuff looking at inflammation markers in people who run marathons and ultra-marathons, and if they’re eating a high-carbohydrate diet.
So, the argument is that the combination of lots of marathon-running and high carbohydrates produce inflammatory response. And that, repeated every few months for years, naturally you’re likely to cause problems.
So, I think we have to look at our running and make sure you’re just not getting inflamed all the time and try to do things that will stop the inflammation.
That’s good advice.
It sounds like the diet, again, is very suspicious there.
It think it’s controllable, and look at dietary very carefully.
OK. Another question while we’re on running, then. And we wanted to raise this because we got the famous City2Surf coming up. And, are you aware of that race, Tim?
Yes, I do. And you know why I know? Because John Sutton, famous Australian physiologist, that’s sports medicine doctor, was one of the first doctors to be involved in that race and he described all the cases of heatstroke that occurred.
And I remember him writing one article saying something like, you know, heatstroke in a 10K or 12K fun run shouldn’t be happening.
And I think he got it all wrong, because he was all, “Oh, you’ve got to drink lots of fluids.” And so on. And I don’t agree with that. I think heatstroke is a multifactorial disease and you’ve got to have individual susceptibility for it to start.
And then you’ve got to have a couple of other things wrong with you on the day. But you’d probably have an infection; a latent infection. And maybe other things that happen on the day. Maybe taking medications or drugs which are factors.
And when you put them all together, then you get the scenario. But the reality is that you’ve probably got 50,000 runners in the race and yet you only have one or two guys get into real trouble. But why didn’t all 50,000, if it was the environment? It’s not the environment. It’s something else that’s involved.
So, if somebody was listening to this a week before they were doing the City2Surf run and they’ve eaten a lot of carbs and drinking a lot of Gatorade ready to get ready for the race and they hear this a week before, and they go, “Oh, my God. Should I change everything?” What should they do?
They absolutely shouldn’t change now. But I think what you need to know is that every time you put carbohydrates; refined carbohydrates like those sports drinks into your mouth, you get a huge insulin response and we think that that repeated insulin response, the high glucose, is damaging to the health in the long-term.
Some people are OK because they’re hugely carbohydrate-tolerant. But if you’re intolerant, every time you take a sports drink, you’re actually damaging your health.
So you have to appreciate that. So, we have this paradox in South Africa that our big races are funded by the soft drink industry and if we had a race in Capetown which had 10,000 runners running 56 kilometers and they managed to consume three tons of sugar during the race. I’m not saying that consumed it, but there were three tons of sugar available on the race for those runners.
Now that’s, when you start to think about that, you realize: Here you are running, trying to get healthy, but you’re killing yourself by taking all of that sugar during the race.
Would you add anything to your drink when you’re running; would you anything? Salt or anything like that?
No. You certainly don’t need salt, because your body will provide all the salt you need. So, you definitely need water. And if you’re fat-adapted, you just need fat and protein.
And I would try milk, you know. Or coconut oil. I’ve used both in half-marathons and it’s the most wonderful drink. You have to come to Northern Europe to be fully adapted to milk. Otherwise, you’ve probably got a milk intolerance.
So, many XXSouth Africans?XX come from Europe, as I do, and so we’re tolerant for milk.
But the point being that once you’re fat-adapted, you just really don’t need much carbohydrate, if any, during exercise.
I have a question now from my good friend Gavin, who is a bush runner. And he’s interested from a beginner’s perspective. He wants to know what would be the most effective training method to get him up to a level of fitness in the fastest time period without injury, where they’re able to keep up with other club runners and not feel left behind. If you have any tips.
Yeah. Well, I can only tell you what I did. I was a rower when I started running and what we used to do, we used to race two miles. That was epic. So, if we raced two miles. That was where most people come from, I think. If you’re fit for another sport, you can probably race a mile or two and go flat-out and you’re OK. But once you have to run 5Ks or 10Ks, it’s a real problem.
And I was taken by some real experts and they XXaudio problemsXX controversy. Because you have to learn the pacing strategies. That’s the key. And that’s it is. And after three months, I had the pacing strategies worked out. And then we would start running half an hour, hour, hour and a half, two hours.
So, I think that if you take people who are physically active and healthy and then go through about three months of regular running before you can start properly running 10, 15, 20 kilometers.
So, my focus has always been; so, that’s the one scenario. If you’ve got well-trained, if you’ve got physically fit people, they still need to run half an hour a day, five days a week, and it’s gonna take them three months to get going.
If you’ve got people who are completely sedentary and not physically strong, I started walking and in Lore of Running I describe a walking program where we would get them to walk for the first three months, because otherwise they’re going to get injuries, bone injuries, particularly stress fractures.
So, I think that’s the key. If you have been physically active before, like in Australian Rules or rugby or whatever. Football. That’s fine. But it still takes you time to learn how to pace yourself.
The thing that I learned was, just go slowly.
You’ve got it. It’s certainly not an instant thing.
And add your speed work in. Go for distance first. That’s the key.
And even today, I still make the error of trying to run short distances too fast and not doing the long-distance work. It’s the long-distance work that really makes you a runner.
Just another thought that popped into my mind as well. When training for longer events, would it just be running that you do? Just get out there and run on the road? Or would you hit the gym and start working other muscles?
Yes, I think so. I think you need; it depends. The longer your races, the more your whole body needs to be in good shape. So, I’m impressed by CrossFit. And this not an advert, but I was watching last night the CrossFit World Championships and I was utterly astonished at the women; what they can do. Ten or 15 years ago, we would have said that’s utterly impossible for a man to do, let along a woman.
So, I think, yes, there is good evidence that if you’ve got stronger legs from biometric training and so on, you will run better. So, there is a strength component to running. XXaudio problemXX and they are incredibly XXaudio problemXX. That’s a point that we don’t make.
For a highly-trained athlete to run fast, the 10K; a fast 10K, his foot is never on the ground. That’s what defines a great runner. They’re always in the air; their haven’t broken ground. And the answer is that his foot is on the ground for such a short time, then it explodes and throws; catapults his body forward two or three meters.
Now, OK, he’s only 56 kilograms, but still, the time being that his foot is on the ground is so short that he has an enormous amount of power. So, power is a key component, and it’s something that we forget.
And I certainly know of people who have trained for ultra-marathons by doing lots of weight training in the gym on their legs, and they’ve done relatively little running. So, if you can get your mind ’round it, you don’t have to do as much running.
But I actually agree. In generally, I think that weight training like CrossFit, that’s the best way to try and XXaudio problemXX. OK, maybe there’s more emphasis on weight training in CrossFit than in running, but I think that for many people, all weight training is gonna be beneficial.
Yeah. That’s really a good way of looking at it. I never thought of it like that.
And, Tim, there’s a question I’ve got, I’ve been itching to ask you for ages, and I’m quite aware of time so I’m going to jump to it to make sure we fit it in. And that simply is regarding the ocean swimming. Because me and Stu are big fans. We generally get in there a couple of times a week. And at the moment, the water temp, what was it today? 16.1?
Just over 16, yeah.
Really? Well, this is cold. You’ve talked about training. Is it Lewis?
Yeah. And he swam one mile in, I think, our reference says 1.8 degrees.
Tim Noakes: That’s right. It was actually about 2 to 3. He did the mile swim. He usually swam a kilometer, but he did swim a kilometer in minus 1.8 degrees centigrade.
Now, just to make it clear, there’s no wetsuit. This is just him in his Speedos, right?
How did he do that?
Well, what he discovered was that, provided he was out of the water within 25 minutes he was fine. So, he could cope. And what he did was, as all humans do, is they cool their legs and their arms, they become incredibly cold, so after the long swim at Deception Island, where he swam a mile at 3 degrees centigrade, his muscle temperature was 32 degrees compared to a normal of 37, 38.
And it was 32 an hour and a half later, after he had been in a hot shower for an hour and a half. His muscles were still as cold as they were when he came out.
His core body temperature had risen to 37, so he was normal, his brain was normal again, but his legs were still messed up.
So, what he did was he stored all the cold in his legs. But he reached the absolute limit of his tolerance after 30 minutes. But when he swam it in 20 minutes at minus 1.8, he didn’t drop his core temperature below 36, so he was relatively fine.
So, again, if you just store the cold in your body and you’re fine for 20 minutes, but by 30 minutes you’re absolutely at the limit, and I think that anyone swimming at a temperature below 5 degrees centigrade, they’ve got half an hour before they freeze and drown.
And I think that’s what that work added, which is we now know the limits. And he could get to the mark, because he’s a fast swimmer, and he didn’t slow down much. He slowed down substantially, but not really too seriously.
The danger was is that if your body cools down and your brain is still warm enough. . . Sorry; if your brain cools down too quickly, you lose consciousness and you drown. And I know that had he swam for another five minutes in there at the temperature, he would have gone unconscious.
So, he was close. It was 35 minutes and he was gone.
Wow. That’s amazing. That’s just freaks me out. Because we get in the water, I’m contemplating how cold it is now, you know. . .
Yeah, but you’re both so lean, and you can only swim at about 26, 27. That’s the temperature at which you’ll be able to swim any length of time. But once it drops below 27, and of course the colder it is the worse it is.
I had the privilege recently of meeting a Capetown guy who, in Australian water, was lost at sea for 28 hours. You probably remember the story.
Yes, I do.
The Coast Guard got him or whatever. And he came in here and he spoke to me and said, “I should be dead.” And he gave me the whole story about the 28 hours. I asked what was the water temperature and he said it was 27. I said, “That’s what saved you.” If it had been 25, he wouldn’t have made it.
It’s absolutely critical, the water temperature. And he wasn’t as lean as you guys, so he also had just a little bit of extra fat. But at your weights, you’re in real trouble when the temperature goes below 20 degrees.
Yeah, absolutely. That’s why I’ve just ordered a nice, new wetsuit. I’ll be fine over the winter.
That’s definitely what you need.
So, look, I’m just very aware of the time and one last question, Tim, before we wrap ’er up. And I know it’s a topic you’ve covered well. But, how much does the mind determine the outcome of an event?
Yeah. That’s a great question. I was watching the British Open the other day and Tony Jacklin, who won the Open and one of the major American opens, he said it’s 90 percent psychological and 10 percent mental.
And I think it’s true, you know, when you get to that level, the skill is exactly the same for the top hundred players, and it’s only the ones who control their minds one the day that win.
In running, it’s both a hundred percent physical and it’s a hundred percent mental. In other words, that you have to have the physical capacity. I couldn’t run a four-minute mile ever, because I don’t have the physical capacity. But within my range of performances, then it becomes very mental; it becomes very important. And it becomes the hundred percent.
So, I think at Olympic level, we recognize biologically that it’s pretty much the same and one guy wins the race by six centimetres. That’s purely mental, and I honestly, honestly believe that the person who comes second actively chooses to come second.
It’s obviously at a subconscious level. But then you have to make the choice, because it’s simple. The person who finishes 6 centimetres behind the winner didn’t die. So, he could have run faster. So, why didn’t he run faster? And it’s not biological.
Because the controls that stop you running faster are all, they’re not conscious, they’re subsconscious control. But they’re open to conscious control, in my view. Or conscious modification.
I just; that’s my belief. So the mental is absolutely important. But at a simple level, if I go into a marathon and I’m not sure that I’ll finish, what happens, as you all know, that you’re two-thirds of the race through, and XXaudio problemXX and you say, “Oh, I’ve got 12 kilometers to go,” and your brain says, “Well, you’re not gonna make it.”
And if it says that to you, you’ve got to be able to say, “Absolute nonsense. This is going to be easy.”
And I think that those are the decisions you make before the start of the race. If you have any doubt in your mind, it’s not going to do it.
No, that’s right.
I was only saying to Guy the other day, and, you know, a little similar, when we train CrossFit, if we have, for instance, have to do 20 pull-ups on the bar, in my mind I’ll be going for 30.
And I’ll always get the 20.
I’ll always go for 10 and usually get my 10 and then stop and then do another 10.
The mind is terribly, terribly important.
And, certainly, I work quite a lot with teams; young teams of athletes. And there’s no question that the belief systems of teams, if you can improve their belief system, that team will outperform itself and do much better than it should.
Conversely, you can take a good team without self-belief and they don’t do well.
So, I have absolute belief now that what you think is what will happen. What you really believe will be the outcome. And that’s the difference between the winners and the guys that come second.
Yeah. One hundred percent.
Well, Tim, if you could offer one single piece of advice for optimum health or wellness, for anyone listening to this, what would it be?
Well, I think you know what it’s gonna be. It’s look to your diet.
I did it. I thought I was doing what doing what I meant to do, but I ate the wrong diet. And only when I got my diet right did I get the energy back again to be able to run again and train properly and look forward to my running. And now my health is infinitesimally better and I just love each day.
And when my diet was wrong, it was the opposite. I was hanging in. It’s terribly sad. So, find the best diet for you and we all know what that diet is.
Tim, thank you so much for your time. We really appreciate you coming on and joining us for 45 minutes. It’s been awesome. I’ve learned a lot.
Thanks, Guy, and thanks, Stuart. It’s been a great privilege to be with both of you guys.
This is just one of the questions we ask leading naturopath and nutritionist Tania Flack as we go over our results from our DNA test.
If you have no idea what the DNA testing is, listen to this podcast first: The ultimate blueprint for better health. I’ve time coded the bullet points so can you jump straight to the bits that interest you most in the video if you’re short on time.
For more information on getting the DNA test. Click here.
Do you have cancer, diabetes, cardiovascular disease, high blood pressure or any other chronic disease for that matter? Did you know that 180 is nutrient rich, low GI, high fibre/protein and gluten free? This means that due to these factors our supplement is often recommended by nutritionists to help resolve a variety of health issues, and it could help you.
Here’s how our natural protein supplement can help you
Overwhelming evidence from a variety of sources, link most chronic diseases seen in the world today to physical inactivity and inappropriate diet consumption, and this is our belief too. Sadly we live in a society where we generally only treat the symptoms of ill health, not the cause.
And the cause being mainly the choices we make on a daily basis, from the foods we eat and the activities we do. It is now well recognised that anyone suffering from a chronic disease should be looking at a low Glycemic Index diet.
Tania Flack – Naturopath, Sydney
In a market flooded with protein powders and supplements that are filled with artificial flavourings and chemicals it is great to find a product that I can reccomend to my patients that is based on quality natural ingredients and manufactured to the highest standards. The usual Australian diet is high in refined carbohydrates which encourages an unhealthy muscle to fat ratio which ultimately contributes to many disease processes. Helping patients balance their protein to carbohydrate intake makes a big difference in their health as does the extra boost in nutrients, essentials fatty acids and natural fibre that 180 nutrition provides.
I would recommend 180 nutrition to anyone who is interested in maintaining a balanced diet and achieving optimal health. Visit Tania’s site here.
Learn more about the problems with High-Glycemic (GI) Carbohydrates?
The problem with an excessive High-Glycemic Diet, is it raises blood sugars too rapidly, and this is the number one culprit in nutritionally caused health problems. And our society is loaded with High GI foods.
Hi GI foods create an acute excessive insulin response. Insulin is an essential hormone for life, yet acute, chronic elevation of insulin leads to hyperinsulinism, which has been positively linked to Diabetes, obesity, elevated cholesterol levels, blood pressure, mood dysfunction and most chronic diseases.
We recommend a Low-Glycemic approach to food. By doing this, it will have a positive impact on your insulin response and your over all blood sugar levels.
What foods should I be eating?
In plain English, it should be organic when possible, all your garden vegetables, especially greens, certain low GI fruits (berries are good), unprocessed meats, nuts, seeds, little starch and NO SUGAR!
Food is perishable, and not made to be processed, it was designed that way. Anything with an extra long shelf life is probably processed, be suspicious. Modern diets are ill suited for our genetic composition. Evolution has not kept pace with the advances in agriculture and food processing resulting in a plague of health problems for modern man.
If you follow these simple rules to food, and combine them with exercise, you’ll be amazed with the results. Your body will be extremely grateful.
What foods shouldn’t I eat?
High GI foods for a start, they include rice, bread, candy, potato, sweets, sodas, anything that has white flour or sugar in it, and most processed carbohydrates. Processing can include bleaching, baking, grinding, and refining.
Think like a Caveman. If it wasn’t around back then, the chances are, you shouldn’t be eating it now.
Be prepared to be inspired with the video below which is an interview with my good friend Kelli. She talks about how she’s winning a battle with cancer through lifestyle choices including food and exercise.
Try 180 today RISK FREE and you will give yourself the nutritional edge you need to achieve your health goals, we know you’ll feel the difference!