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3 Biggest Paleo Diet Misconceptions

The above video is 3:51 minutes long.

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

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

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

marlies hobbs paleo cafe

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

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


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In this episode we talk about:

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

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Get More of Marlies Hobbs Here:

 

Full Transcript

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

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

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

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

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

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

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

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

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

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

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

Stuart Cooke: Hello, mate.

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

Marlies Hobbs: Thank you for having me.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

It just sort of happened, I suppose.

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

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

Guy Lawrence: Oh, wow.

Marlies Hobbs: So, the end of October 2012.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

But, anyway.

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

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

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

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

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

Marlies Hobbs: Definitely.

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

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

Stuart Cooke: Oh, did you?

Marlies Hobbs: Yeah. He is amazing.

Stuart Cooke: He’s awesome, isn’t he?

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

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

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

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

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

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

Guy Lawrence: Yeah. Absolutely.

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

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

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

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

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

Stuart Cooke: Got it.

Guy Lawrence: Fantastic.

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

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

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

Stuart Cooke: Exactly right.

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

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

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

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

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

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

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

Marlies Hobbs: Do you mind sharing what they were?

Stuart Cooke: Eggs.

Guy Lawrence: Eggs is a big one for you.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Stuart Cooke: He makes up for it.

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

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

Guy Lawrence: How old is Troy, Marlies?

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

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

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

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

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

Guy Lawrence: Like World War III.

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

Marlies Hobbs: Definitely.

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

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

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

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

Guy Lawrence: Ice cream and soda.

Marlies Hobbs: And the thing is, I think my observation, anyway, with Troy especially, is that they are very impressionable and their taste buds are; those foods are as addictive to them as they are for us. Probably more so addictive to them. Because they don’t understand the difference between. . . Like, I try to educate Troy about, you know, a treat or “good food” and “bad food,” we talk about a lot.

And they don’t; he understands that and we talk about that a lot and he; they don’t understand the adverse effects on their health, I suppose, of the bad foods. They just taste good. They trigger all sorts of emotions and addictions in them. And so when they’ve had them once, their, like, radar is going. So if you go to a restaurant and they’re like, “Oh, you can have steak and vegetables or you can fish and chips.” Pretty much you will rarely find a kid that hasn’t been under the spell once they’ve tasted the saltiness of those fish and chips. It’s very difficult to make them choose the healthy option.

So, I think that’s probably why the menus are the way they are. Because they’re trying to please. And they’re the only foods that the kids will be ordering. And the parents are out for dinner; they just want to have a pleasant meal and they don’t feel like arguing and having a tantrum at the table because they’re trying to order steak and vegetables, if that’s even on option, than the fish and chips. So, for ease and also it’s price. It costs nothing to deep fry some disgusting, processed nuggets and chips. But it costs money to put a nice piece of steak or meat and some vegetables on a plate. It’s all fresh and it’s prepared by the chef. Whereas they’re not just dumped into a deep fryer and slapped on a plate.

So, there are the reasons. And it’s devastating, really. And I think the only real answer. . . Like, for us, when we go out, we don’t tell Troy if there’s a kids’ menus. We often just order either another meal for him or we order something that’s too big for me to eat and he eats; we get another plate and he eats what I eat.

And on occasion when we have allowed him; there’s been times where a family member is gonna have fish and chips and he loves it, like any other kid, he loves it, but he actually feels really sick afterwards. The oil from the batter, from the deep fryer, often he’ll vomit because he’s just so nut familiar with having that in his stomach.
So, yeah, I guess that’s my real take on it.

Guy Lawrence: Yeah.

Stuart Cooke: No, absolutely. There’s some great pointers there as well. Like, you can you always order a meal and split it. That’s kind of what we do. We order an adult meal and we order a couple of extra plates and we divvy it up that way for the kids. And there’s generally more options as well for them, as opposed to this little miniscule XXparty 0:49:11.000XX menu, which is never gonna be great in the first place.

Marlies Hobbs: Yeah, like when you order a meal and then you order a side of vegetables or a side of vegetables and a salad and then you share it amongst yourselves, it’s pretty much not too much more expensive than ordering a kids’ meal when you do it that way. And everyone ends up happy and healthy. But it definitely does take effort to make sure that you have foresight. Because as soon as they spot that kids’ menu with all of those chips and stuff, it’s over. It’s over for you.

Stuart Cooke: Game over.

Marlies Hobbs: Yeah. Game over. Game over. So, you really have to have a strategy.

Guy Lawrence: Would you, because I know you have a book as well, Marlies, and is there any kids’ menus in that? I haven’t seen the book. But would that be an option for parents?

Marlies Hobbs: Yeah. I’ve got a kids’ section in there, a Paleo for Families section in there. And it gives some great tips about things we’ve spoken about. About parties and whatnot. And also has some great little meals and treats and whatnot, and even ones that you can get the kids involved in. Even the chocolate mousse recipe that Troy loves.

Stuart Cooke: Got is. So, is it predominantly a cookbook or have you got a whole heap of other stuff in there as well?

Marlies Hobbs: Yeah, it’s a Paleo Café lifestyle and cookbook, so the first sections are about the diet and the lifestyle. Just a very nice, simple, gentle introduction. You know: It’s not only technical and complicated so it’s very much a nice; like, people have always complimented us on the information. It’s what you need to know without it feeling too daunting, I suppose. And then it’s got over 130 recipes in there.

Yeah. And we get great feedback all the time on the recipes. Because they’ve been created, obviously, in our cafes and had to be produced at quite a large scale in pretty short time frames. Everything’s very economical, generally, in terms of cost and time to prepare. So, there’s some really great practical recipes. You don’t see these two page long lists of ingredients and whatnot. It’s fairly practical in that sense.

Guy Lawrence: Sounds like my kind of book.

Stuart Cooke: And if I didn’t live near a Paleo Café, where could I grab that book?

Marlies Hobbs: You can get it online from our website, www.Paleo-Cafe.com.au.

Guy Lawrence: We can link to that. I’m just curious: What’s your favorite dish in there?

Marlies Hobbs: My favorite dish in the cookbook. I absolutely love, and obviously I’m from Cairns and mangos are beautiful here; we have a delicious mango avocado macadamia nut salad, which I really love. It’s a favorite. It’s been on the menu a few times at the Paleo Café. It’s just actually gone out because mangoes have gone out of season. But that’s probably one of my favorites. And it was on the menu when the café very first opened here in Cairns.

Stuart Cooke: In the next edition, perhaps you can get my sardine breakfast surprise in there.

Marlies Hobbs: Yes. Yes. I’m going to have to taste test it first.

Guy Lawrence: You need to put that right on the back page, hidden somewhere.

Stuart Cooke: That’s right. Save the best to last.

Marlies Hobbs: I’m gonna have to give it a go.

Guy Lawrence: I can’t. I can’t do sardines.

Stuart Cooke: Just got a couple more questions, Marlies. Where are you going to take the Paleo Café brand? How big is this going to be?

Marlies Hobbs: I suppose the sky is the limit when it comes to the paleo café brand. And we definitely have a few different things that we’re looking at at the moment, you know, to try and. . . I guess our primary goal is to spread the message about the benefits of the paleo lifestyle to as many people as possible. And that’s through the cafés, through collaborations, through our website, through our publications. And hopefully in the near future a recipe app which is nice and simple for people to access right off their phones.

We XXaudio glitch 0:53:27.000XX so we can basically gauge the market and move in the directions that we need to move, I suppose, to do the best we can in the environment that we have.

And definitely XXaudio glitch 0:53:38.000XX making sure we can reach the masses and making sure that we can educate people why they are coming to Paleo Café as opposed to another café. And there are things that we are sort of trying to achieve through education online and obviously it’s great to have opportunities like this one to share our message as well.

Guy Lawrence: Awesome. Awesome.

Stuart Cooke: It’s exciting times!

Guy Lawrence: Yeah. There’s a lot going on.
So, Marlies, we always finish with a wrap-up question, the same one every week. It’s one of my favorites. And that is: What’s the best piece of advice you’ve ever been given?

Marlies Hobbs: I suppose it’s a very broad application but basically everyone just needs to believe in the beauty of your dreams, whether that’s in relation to your own personal health. Some type of, I guess, performance goal or even in business. You know: Believe in the beauty of your dreams and if you’re passionate about something, just go for it.

And the other thing would be definitely to look after your body because it’s the only place that you have to life.

Stuart Cooke: I like it. It’s true.

Guy Lawrence: Yeah, that’s so true. We spread that message every week ourselves. Yeah. Fantastic.

And if anyone listening to this, I guess the website would be the best place to get more of you guys and the Paleo Café to find out if they’re in their local area and more about the book, right?

Marlies Hobbs: Yeah. The books on there and all the local cafés are listed there as well on the website. And we obviously have Facebook pages as well for the respective cafés as well the head office business.

Guy Lawrence: Yeah. Brilliant. Well, we’ll XXlink to all that 0:55:19.000XX when the podcast goes out anyway. And then, yeah, that was fantastic. Thank you so much for coming on the show, Marlies. We really appreciate your time.

Marlies Hobbs: Thank you so much.

Stuart Cooke: It was great. So much information. I think people will get so much out of this as well. Thank you again.

Marlies Hobbs: I really appreciate it. I always love chatting to you both.

Stuart Cooke: Awesome.

Guy Lawrence: Thank you Marlies. Goodbye.

Probably the Most Amazing Example Of Endurance Athleticism You’ll Ever See!

The above video is 3:55 minutes long.

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

meredith loringI have a new hero… and her name is Meredith Loring. If you need a big dose of inspiration and want to know what the human body is capable of with the right nutrition, mindset and training, then you really must watch this video!

Meredith, along with her husband Sami Inkinen rowed from San Francisco to Hawaii. The row took them 45 days straight, rowing up to 18 hours a day and yup, they did it with no sugar or gels.

We also cover her own incredible journey from dealing with cervical cancer, then switching to raw food and then the slow transition into a high-fat, low carb’ diet. All this along with achieving some of the most incredible accomplishments in the world of serious adventurous endurance sports.

Full Interview with Meredith Loring: Raw Food & High Fat Diet Fuelled For Inspiring Jaw Dropping Adventures



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In this episode we talk about:

  • Why her dealings with cervical cancer made her look at her nutrition closely
  • Why she embarked on two of her toughest athletic challenges of her life within 10 days of each other
  • The highs and lows of rowing 45 days straight from California to Hawaii
  • How she fuels her diet daily to perform
  • What her diet and exercise routine looks like whilst 8 months pregnant
  • And much much more…

CLICK HERE for all Episodes of 180TV

Get More of Meredith Loring Here:

fuel your body with powerful, natural and nourishing foods – click here –

Full Transcript

Guy Lawrence: Hey, this is Guy Lawrence at 180 Nutrition and welcome to another episode of the Health Sessions. The one thing we are very proud here at 180 Nutrition is when we look for podcast guests, we search high and low for people that we feel will have something truly to offer with their stories, their journey, their inspiration, their health message, all around nutrition. You know, questions that we want to answer ourselves.

And I have to say today’s awesome guest, which is Meredith Loring, is certainly inspiring and I guarantee that you’re going to get a lot out of this today.

Now, if you’re wondering who Meredith is, we had her partner, Sami Inkinen, on the show last month and as a couple they rowed from San Francisco to Hawaii. The row took them 45 days straight, rowing up to 18 hours a day and yup, they did it with no sugar or gels.

Now, if you’ve heard Sami’s podcast, you’d probably know a little bit about the background. But if you haven’t, you’re in for an amazing treat in today’s podcast.

And not only that, Meredith’s own personal journey is phenomenal. She discusses how she contracted cervical cancer at a young age and how she then looked into nutrition to help combat these things and then come into, you could say, eating a higher-fat, low-carb diet and she’s an exceptional endurance athlete as well. And she’s heavily pregnant at the moment, eight months, ah, eight and a half month I think.

So, we cover all these topics from her perspective today and you know, whether you’re a guy or girl, listening to this, you will take absolutely a lot out this and even as a couple too.

As always, I know I ask, let us know these podcasts inspire you, if you’re enjoying them. What guests you’d like to see come up in the future. Simply leave us a review on iTunes. That would really be appreciated. You know, just by subscribing, helps us get the word out there; we’re determined to do it and I think this message should be heard by as many people as possible.

Drop us an email to: info@180nutrition.com.au., too and let us know your thoughts on the podcast and if they are affecting your life in a positive manner in any way. It would be great to hear from you.

And of course, go back to our website, 180nutrition.com.au, there’s a wealth of resources there too and also, of course, these are shot in video, if you are listening to this through iTunes.

Anyway, let’s go over to Meredith. You’re going to really enjoy this one. Cheers.

Stuart Cooke: Yes.

Guy Lawrence: I always get this feeling every time, you know, it’s like just before you go on.

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

Stuart Cooke: Hello mate.

Guy Lawrence: And our lovely guest today is Meredith Loring. Meredith, welcome to the show.

Meredith Loring: Thanks for having me.

Guy Lawrence: I hope I pronounced your surname correctly, as well. I just thought about that then, but I’m thinking I got it right.

Meredith Loring: Yeah. It rhymes with “boring,” as my husband likes to say.

Guy Lawrence: Fantastic. So, we’ve had your husband, Sami Inkinen, on the show. We’ve had moviemaker Donal O’Neill on the show. We were all talking about Cereal Killers 2.

And we actually just held a screening for the documentary here in Sydney a few weeks back and it was sold out. We had a Q & A and it was just an awesome response.

And the one thing that was evident, especially with the females after the show and everyone was buzzing, was: We want to hear more of Meredith’s side of the story. So, yeah, fantastic; so, thanks for coming on.

Meredith Loring: Who knows what they were saying when I wasn’t there.

Guy Lawrence: Yeah. Exactly. Exactly.

So, we always start the show to get a little bit about the guest’s background and things like that, so, if you could share a little bit about yourself, because I’m guessing you’re not from Finland, like Sami.

Meredith Loring: Not from Finland. I’m from the East Coast. A pretty normal background, I guess. But I guess what’s revenant, for you guys, is probably fitness and nutrition stuff.

Guy Lawrence: Yeah.

Stuart Cooke: Yeah.

Guy Lawrence: Absolutely.

Meredith Loring: And yes, so, I’ve been kind of a competitive athlete my whole life. I was a competitive gymnast until I was in high school and then I started running in my 20s and really latched on to running and trail running in particular and started competing in trail running when I got out to California about four years ago, which is when I met Sami, my husband. And then …

Guy Lawrence: I recently read as well, is it true that you guys went on your first date in a kayak?

Meredith Loring: Weirdly, weirdly enough our first date was in a doubles kayak and I’d just come from New York City, literally the day before, and for me any kind of active date was really weird, because in New York you’d meet for drinks or coffee. So, I was very weirded out by the whole thing and then he wanted to have a captive audience. So, he stuck me in a kayak for a couple of hours.

Guy Lawrence: That’s awesome. Fantastic.

Guy Lawrence: So, you’ve always been obviously a competitive, well, it looks like sports and athleticism has been in your blood from day dot. Because we’re going to talk about the row especially a little bit further on as well.

So, I’m guessing now, to see you go ahead and do that; was it a major shock for you to find yourself ending up in a boat or did you…

Meredith Loring: It was shocking, like the sport was shocking, because neither one of us had ever rowed before and actually neither one of us was into rowing at all. So, just the sport choice was fairly shocking, but we try to do kind of big adventurous stuff on a regular basis, nothing quite that adventurous.

Guy Lawrence: Yeah. That’s huge, isn’t it?

Meredith Loring: Yeah.

Guy Lawrence: Go for it Stu.

Stuart Cooke: You’re interested in, obviously, you come from an endurance sport background, as well. How much of your dietary beliefs have changed over the years from obviously the endurance stuff to the crazy endurance stuff in the boat that we’ve just heard about?

Meredith Loring: Yeah, that’s a good question. So, actually, when I was 24 I had cervical cancer and I started looking at, like, alternative treatments. I didn’t want to go down a chemo route. And so I kind of decided after looking into all of the research way back then, this was like 2004, that our nutrition guidelines were all fucked up, pardon my French and …

Guy Lawrence: That’s the best way of describing it.

Meredith Loring: And so, I had totally cut out sugar and carbs and stuff from my diet and I went on actually a raw food diet pretty strictly for about six or seven years.

Stuart Cooke: Okay.

Meredith Loring: And then when I met Sami I started introducing things like salmon and fish, but I’ve been fairly consistent about my diet since then, just because of my health concerns and then from all of the research that I read. And also, my body responds really well to plants and responds very poorly to sugar.

Guy Lawrence: So, even when you were, because it’s the first thing that springs to my mind, even when you were on a raw food diet so that your carb and sugar intake were quite low? Is that correct?

Meredith Loring: Yeah. I was not eating a lot of fruit. I was eating mostly vegetables and nuts and, like, avocados and things like that. Lots of olive oil, but very few fruits, maybe one piece of fruit a day or two max.

Guy Lawrence: Yeah, because I think that’s the one common thing, mistake, I see, Whether it be raw food, vegetarian, vegan; everyone seems to have a hell of a lot of carbs.

Meredith Loring: Yeah.

Guy Lawrence: Yeah.

Meredith Loring: One of the main things I read, counter to me wanting to go on a raw food eating plan, was all of the tooth decay that happens from most raw foodists because they’re eating so much fruit. So, I was really conscious of that from the beginning because I didn’t want that to happen.

Guy Lawrence: Yeah. And how did the cancer go? What happened?

Meredith Loring: I’ve been cancer-free and completely healthy. So…

Guy Lawrence: Wow.

Meredith Loring: I don’t know how much of that is due to my diet, but it certainly made me feel like I was having a hand in treating myself. And also, after I read all of these studies that you can’t go back eating the way you were eating before. It’s so just; it so grosses you out that you can’t go there.

Guy Lawrence: Yeah. Wow, that’s phenomenal. That’s amazing.

So, when you were doing the endurance events before, was it all about carbs and sugar and gels before you had the cancer?

Meredith Loring: It was, and actually I reintroduced at least gels into my eating after I met Sami, because Sami had been pitching to me for so long, that if I wanted to really compete in trail running and cycling, that I had to be eating gels and carb-loading.

Yeah and I fought him for a really long time, because I knew how it made me feel. And I would call him before a race and be like, “Ah, this is so terrible. I’m never doing this again.” and he’d laugh really hard. But he had read the Lure of Running and read all the nutrition studies out there that pointed towards carb-loading and so he really urged me to do that. But I naturally gravitate towards not doing that.

Guy Lawrence: Yeah. Yeah and I guess with Sami, because he spoke about being almost a Type 2 diabetic …

Meredith Loring: Yeah.

Guy Lawrence: … at one stage, would have had a shock and changed the approach altogether.

Meredith Loring: Yeah and for; I mean, I always knew what worked well for me, but I never try to impose my beliefs on other people. But the truth was, I wasn’t really looking at it from a what’s a typical American or a typical person worldwide facing until we found out Sami was pre-diabetic. And then I was really, I really started to noodle on. Like, okay, if Sami, who spends so much time and energy trying to figure out nutrition and athletic performance, if he can’t figure it out and he’s pre-diabetic, what chance does a normal person have.

Stuart Cooke: Yeah.

Guy Lawrence: That’s such a good …

Meredith Loring: And it really made me kind of upset. And so we really just decided we’ve got to do something about this because we can’t just keep talking about it without any action.

Guy Lawrence: That’s phenomenal. And look, being involved in the documentary, with Donal as well and getting the message out there, it’s; I don’t know what it’s like in America, but there’s definitely a bit of a movement coming on here in Australia. More and more people are hungry for this knowledge because they’re all pissed off and confused. I mean, in the cinema itself there were so many light bulbs going off within that evening and the Q & A panel, we had; the cinema basically kicked us out at the end, because there was just not enough time. Everyone was hungry for more.

Meredith Loring: That’s exciting.

Guy Lawrence: Yeah. Well, it is, it’s fantastic. So, I’m taking when you do your endurance now, you know, no gels, no glucose, because there will be people listening to this that are doing that very thing, you know.

Meredith Loring: Yeah. I actually think it depends on what distance you’re doing. If you’re doing something that’s really short and high intensity, you’re definitely going to be burning carbohydrates. And so, that can give you kind of a mental break from fatigue and also give you some kind of a physical boost.

If you’re doing a really long event, I don’t think; you certainly don’t need to be eating the way you’re taught to eat. Like a huge pasta dinner and then eating carbs for all of your training.

What I do is I train practically zero-carb. I mean, I eat carbs from vegetables and stuff, but in my training I try to eat no carbs, if possible. And then in a race environment I’ll have some carbs. You really feel the difference if it’s a shorter event.

Guy Lawrence: Yeah.

Stuart Cooke: So, what’s; when you’re talking about the race environment, so, what does your typical kind of pre-race or weekly exercise regime look like? What do you do?

Meredith Loring: Yeah. So, before I was pregnant I was running about 10 miles four times a week and then doing a long run once a week, like 15 or 20 miles.

Stuart Cooke: Yeah.

Meredith Loring: And then a four- or five-hour bike ride one day a week and then cross training one day a week. And that’s a lot; that’s a lot of exercise, but I would never have a gel during; like especially the runs. It would never even cross my mind to have a gel. In fact, I wouldn’t have eaten breakfast before an event.

And I’m still working out. Now I have to do mostly cycling, because I’ve broken my foot. But I still, even pregnant, I don’t need to eat breakfast before I do a workout. It’s just not necessary.

Stuart Cooke: Yeah.

Guy Lawrence: Yeah, because I know Sami said he did the same thing as well. It was literally …

Meredith Loring: It trains you to be a better fat burner and then once you’re in that mode you’re just not hungry and it feels better to have a more empty stomach, I think, when you’re doing hard workout.

Stuart Cooke: It does. And what about hydration during those prolonged periods of exercise?

Meredith Loring: Water.

Stuart Cooke: Just water, right.

Meredith Loring: Water, maybe some salts, depending on how long it is, I’ll have salt tablets or something or just put salt in my water. When I go for a bike ride I absolutely add salt to my water.

Guy Lawrence: Yeah.

Stuart Cooke: Right. I’m guessing that pre- that kind of way of eating it would have been sports drinks as well as well as the gels as well? Would it gravitate to …

Meredith Loring: No. I was never; I never touched sport drinks.

Stuart Cooke: Okay.

Meredith Loring: They’re just so low-quality and it’s just sugar water. It never made any sense to me.

Stuart Cooke: Yeah. No, it’s true; like low-quality, but high promise. You know, they really do promise the Earth with all of their wonderful benefits, but yeah, sugar water.

Meredith Loring: I always thought it was bullshit. I mean, it’s total bullshit.

Guy Lawrence: Yeah, yeah, yeah. We hear ya man, we hear ya.

That’s another question that just popped in there; do you train with groups of other people? And do they follow the same philosophy as you or do you see all over the place or what?

Meredith Loring: No, I do train with groups of other people and people are usually fairly shocked to figure out I haven’t had breakfast or that I’m not going to have gels during our runs or our rides. Rides in particular, for some reason the way that Sami and I eat pre-enduring rides, is fairly shocking to people. It’s becoming more accepted here in Northern California now, but up until probably six or seven months ago, people would just fight and argue with us the entire time. Like about us not eating or just think that we’re crazy or have some kind of issue.

Guy Lawrence: Yeah, exactly like …

Stuart Cooke: But I guess the results speak for themselves, don’t they, if you’re performing.

Meredith Loring: Yeah, I mean, absolutely.

Guy Lawrence: Definitely, I mean, I live on a cycle route, as in there’s always groups of cyclists every morning, flying past my place here, to down at the beach. And the one thing that is evident and I never want to be judgmental of people or anything, but a lot of them are overweight. Like, I see them, and I’m thinking, they must be clocking up to, I don’t know whether they’re doing 20, 30, 40ks in the morning, most mornings. And yet, I don’t know why the penny doesn’t drop. You know…

Meredith Loring: Yeah. For some reason people still don’t understand that exercise isn’t going to make you lose weight. It’s all in what you’re eating.

Guy Lawrence: Yeah, it’s massive. We certainly push that word. Definitely.

So, can we talk about the row, Meredith, and one of the things I only found out last week, because thanks to Donal, mentioned that you competed in an Everest Marathon, which is the world’s highest marathon, weeks before you did the row. Is that right?

Meredith Loring: Yeah. I don’t know how smart it was, but I had signed up for it a couple of years ago, because it’s fairly difficult to get into and it was about 10 days before we left for our row. So …

Guy Lawrence: Wow.

Meredith Loring: … you have to get to the base camp, basically and then you run from base camp, a marathon. And I had to continue, because I had a flight to catch the next morning, so I had to run to the airport. So, I did break a 50-mile run. And I was the first non-Nepali female. So, …

Guy Lawrence: Wow.

Meredith Loring: I won my category.

Guy Lawrence: That’s insane. What height is Everest base camp?

Meredith Loring: I think it’s like 18,000 feet; something like that.

Guy Lawrence: That’s insane, because I only think about it, because I did trekking in Nepal and …

Meredith Loring: Yeah.

Guy Lawrence: … I know Stu has done some there, but I got to I think 4,100 meters at one stage, because I did the Annapurna and I was just walking. But when I got there I was crawling. I was so exhausted. I was just wiped, I mean, there were runners passing me at the time and I think, “How the hell do you do that?”

Meredith Loring: Yeah, it’s brutal. It’s brutal, and my lungs at the end of that day, my lungs were in such pain and it really felt like I had flipped them inside out. You’re just gasping for air the whole time and the air is so thin up there.

Guy Lawrence: That’s unbelievable. Are you working your way down the whole event?

Meredith Loring: Not the whole event. I mean, it’s a net elevation loss, but there’s a lot of flat and there’s even uphill sections that are like, I don’t know, 10k long or something.

Guy Lawrence: Amazing. And did you do any altitude training before?

Meredith Loring: No, just the hike up there. It took about 10 or 11 days to get up there.

Guy Lawrence: Got it.

Meredith Loring: Which isn’t enough. It takes about two months for your blood volume to increase. And there were other competitors there who had spent two or three months on the mountain, practicing and trying to acclimatize, which is way too much time for me to dedicate.

Guy Lawrence: Yeah and just because I’d expect it from anybody listening to this, a 10- or 11-day hike prior to a marathon is pretty massive is some people’s books. Like I’d be looking at it going, “Right! That’s a mission.” And then to do a marathon after that is unbelievable.

Meredith Loring: It was so much fun. I’ve been trying to convince Sami that we should do it in November if we can figure out what to do with the baby.

Stuart Cooke: I guess you were lucky that you had that nice row to recover from your marathon.

Meredith Loring: Yeah. Well, the good news was that I didn’t have to do any running. So, as beat up as I was from running, my upper body became totally beat up after that.

Guy Lawrence: Unbelievable.

Stuart Cooke: Oh my word, that is just craziness.

So, just for all of our listeners that haven’t heard about the row, I wondered if you could just tell us what you did during that time; that crazy period.

Meredith Loring: So, my husband, Sami, and I rowed from Monterey, California to Hawaii over the course of about 45 days. In a rowboat, unsupported. So, we didn’t have anyone picking us up after a shift. We were sleeping in the rowboat. We carried all of our own food. We carried all our water. And we did it to raise awareness about the dangers of sugar.

So, we didn’t have any sugar or processed carbohydrates on board. We only ate real whole food, like macadamia nuts, salmon, dried vegetables, some dried fruit. And we were rowing about 18 hours a day each and then sleeping six hours a day each. So, there was someone constantly on the oars …

Guy Lawrence: Got it.

Meredith Loring: … when the weather was okay.

Guy Lawrence: Wow! What was the total distance between the two?

Meredith Loring: I think we ended up rowing something like 2800 miles.

Guy Lawrence: 2800, there you go. And …

Meredith Loring: Yeah. We went a little bit out of the way. We thought we could go directly, but the weather was really bad when we left California.

Guy Lawrence: Yeah.

Meredith Loring: So, we really got pushed off course and had to do a bunch of extra miles, unfortunately.

Guy Lawrence: And I think, if I recall, it ended up being 45 days straight rowing like that, right?

Meredith Loring: Yeah. It was 45 days, which was the record for two-person crossing.

Guy Lawrence: Unbelievable. So, what was your; I’m fascinated, what were your biggest challenges on the boat while you were doing it?

Meredith Loring: Yeah. I think getting into the boat, like mentally getting into the boat when we left, was quite a challenge, because we did not do a lot of preparation in our actual boat. In fact, we had only slept in our boat one time before we left and we were docked in a marina to another boat. So, we really had never been in the open ocean on any boat.

Guy Lawrence: Wow.

Meredith Loring: And so, just coming to terms with the fact, like this is going to be our home; we thought it would take us 60 days, so this is going to be our home for two months potentially. And just being able to be like, “Okay, I’m going to stop thinking about getting off the boat and I’m just going to deal with this, and this is my life for the next two months.” That was pretty difficult.

Guy Lawrence: That’s massive. Did anyone tell you, “You’re crazy. Don’t do it.” or were you just …

Meredith Loring: Everyone. Everyone told us we were crazy. I mean, I don’t think most people believed that we were going to do it, because like I said, we had zero rowing experience and we had never even been in sailboats or anything. So, I think, most everyone just thought we weren’t going to make it. In fact a lot of people were commenting on articles that were posted about us in the newspaper that, you know, “There’s no way they’re going to make it.” And, “What are they thinking even trying.”

Guy Lawrence: Wow.

Meredith Loring: Which motivated us even more.

Guy Lawrence: I know Stu’s itching to ask a question, but I’ve got to ask one more. How big did some of the waves get out there?

Meredith Loring: The waves were crazy big when we left. There was ridiculous bad weather. They were like 25 or 30 feet tall and they were crashing on the boat. And I’m pretty small, so I was actually getting pushed off my seat, which is why Sami and I were rowing together in the beginning.

We never planned on rowing together. We always planned on having separate shifts. But it was way too dangerous for either one of us to be out there alone, because if one of us got washed off, like, there’s really no hope of getting back on the boat if you don’t catch it right away.

Guy Lawrence: Wow.

Stuart Cooke: Wow.

Guy Lawrence: Were you scared?

Meredith Loring: Yeah, I mean, it was scary.

Guy Lawrence: I’d be terrified. I go on a boat in Sydney Harbor and if it picks up I get nervous, let alone …

Stuart Cooke: Yeah.

Meredith Loring: It was scary, but it’s kind of amazing how fast you adapt to what your view of reality is. Like after a couple of days of having this weather, maybe it was more like a week and we knew it wasn’t going to end, we got used to it. It just became the new normal.

Guy Lawrence: Yeah, that’s incredible.

Stuart Cooke: So, how; I’m intrigued about the food side of it and you mentioned that you pre-prepared all those other foods, but how did you structure your eating? I mean, I’m guessing that you didn’t sit there, opposite Sami, underneath a kind of beautiful moon and toast the row with you know; how, was it; did you have packages for breakfast, lunch and dinner or was it just grabbing kind of handfuls of stuff as you went?

Meredith Loring: Yeah, we did; we put quite a bit of thought into packaging our food before the row, because you don’t want to be spending time, extra time, on the boat doing anything because over the course of two months, it adds up to be days and potentially longer than that.

Stuart Cooke: Yeah.

Meredith Loring: So, we worked with Steve Phinney when we were preparing so that we knew kind of like what our background nutrient profile should be and then what kind of supplements, if any, we should be taking and how much salt we should be taking.

Stuart Cooke: Right.

Meredith Loring: And then we packaged kind of daily rations and then we packaged like an add-on. So that if we needed extra calories, we could just grab something else. And then we’d grab that first thing when our rowing shift started, each of us, and then you would just work through that bag all day long.

Guy Lawrence: Wow.

Meredith Loring: And we actually ended up throwing out a lot, because you think about when you’re leaving, “Oh I get to eat 5,000 or 6,000 calories a day. This is going to be awesome, because I can never eat that much.”

Stuart Cooke: Yeah.

Meredith Loring: But it’s ridiculously hard to eat that much food, real food. It’s a lot of volume.

Guy Lawrence: Right.

Stuart Cooke: Oh, absolutely. And do you still enjoy those same foods today or are you sick to your hind teeth or something?

Meredith Loring: No. The funny thing is, we were eating the same thing before we left, you know, like salmon and nuts. Dried; well, not dried, but fresh vegetables and fruit and I’m eating the same things now, like every day.

Stuart Cooke: Perfect.

Meredith Loring: Because it’s fulfilling and it’s a variety of vegetables, it’s good food.

Stuart Cooke: That’s it and it’s nourishing and I guess if you’re getting that nourishment then your body’s accepting of it.

Meredith Loring: Yeah, that’s kind of an interesting thing. So, when you’re pregnant, everyone’s like, “You’re going to have these weird food cravings and you’re going to be eating all kinds of junk food and stuff like that.” But I’m really convinced that you’re cravings are based on you’re deficient in. Like your body knows you’re deficient in something and so you crave weird things.

Stuart Cooke: Yes.

Meredith Loring: I don’t get any cravings. Like, I’ll get cravings for raw salmon versus cooked salmon.

Stuart Cooke: Right.

Meredith Loring: Or potently some dairy product. But I don’t have cravings for any sweets or anything weird like pickles. My body is very well-nourished.

Guy Lawrence: Yeah.

Stuart Cooke: Yeah. Absolutely. No tons of ice cream, watching movies late at night.

Guy Lawrence: So, Sami mentioned that he was eating 70 to 75 percent fat on the boat. Was that the same for you?

Meredith Loring: Yeah. If, I mean, when you looked at the volume, if it was like 98 percent vegetables, but then calorie-wise …

Guy Lawrence: Got it.

Meredith Loring: … it was much more fat, because we were adding, just to get the calories, we were adding olive oil and nuts in everything that we’d eat.

Guy Lawrence: Yeah, right.

Meredith Loring: And coconut butter. At the end we did like a week-long stretch, where we were pushing as hard as we could because these hurricanes were coming to the Hawaii.

We knew they were coming, they were kind of; we had like a one-day window to land or something.

Guy Lawrence: Wow.

Meredith Loring: So, we were rowing really hard and all we were eating all day long was coconut butter and cacao nibs. Like, it was ridiculous.

Guy Lawrence: That’s amazing and …

Meredith Loring: And we were totally energized. It was awesome.

Guy Lawrence: Were your ketones measured as well?

Meredith Loring: No, we didn’t, I mean, the boat honestly was so disgusting I would not have wanted to puncture any skin unnecessarily.

Guy Lawrence: Yeah, yeah, yeah. Stuie’s just disappeared. He’ll come back in a sec. I don’t know what’s going on over there.

Yeah, that’s amazing, that’s amazing. And the other thing that was evident in the documentary as well, because Dr. Steven Phinney said that when you got off the boat as well, that your results were in some ways even better than Sami’s, in the fact that you didn’t really show much atrophy in muscle or …

Meredith Loring: Yeah. Well, I was definitely aware of the weight. So, Sami and I went into the row pretty differently. I had just run the Everest marathon. I was not at a body weight where it would have been acceptable for me to lose weight across the journey.

Guy Lawrence: Got it.

Meredith Loring: Like, Sami had bulked up in preparation for the row and had been able to keep all of that bulk. But when I went to Everest, kind of all of the mass that I had put on before came off. So, I was very conscious every day. Like, I need to eat; I need to eat a certain amount and I need to do kind of exercises to make sure I’m not losing too much …

Guy Lawrence: Yeah, yeah. Amazing. And the one last thing while we’re talking about the row as well, that became evident in from the movie screening as well, was how a lot of the couples got inspired that you did something like this …

Oh, he’s back. Hey, Stu.

Stuart Cooke: Hello. I’m back.

Guy Lawrence: … that you did this together. And so, the question that I was going to ask you is, they say travel is a great way to test the relationship. How did you guys get along, generally, on the boat and did you have any tips and tricks to keep it all together?

Meredith Loring: It was really interesting. We thought that in itself, crazy to say, we really thought there was a very good chance that we’ll get divorced during this row. Because in normal life there’s some level of friction between us, especially if we’re in a stressful environment.

Guy Lawrence: Yeah.

Meredith Loring: But when we got onto that boat and the weather conditions were really scary and tough, we were just so focused on working towards the same goal and making sure that we were both safe and that we were moving, that there was literally no friction between us entire time. It was shocking. It was so shocking. And in fact, we were working so well together that about the same time, within a 48-hour window, we both had this epiphany that we should have kids, which is completely contrary to anything we’ve ever said. We’ve always been like the “no kids” people.

Guy Lawrence: Yeah.

Stuart Cooke: Yeah.

Meredith Loring: So, we were like, “Oh, we should have kids.” And then we started trying on the boat, which I would not recommend to anyone.

Stuart Cooke: Well, maybe it’s a strategy for marriage counseling then. Like, I’m moving forward, just throw in the odd crazy endurance event and everything will be fine.

Meredith Loring: We heard some serious horror stories from other people who had rowed oceans, like it does not always work out that way.

Guy Lawrence: That’s right. It’s not always that romantic.

Meredith Loring: There’s plenty of people who don’t talk to each other once they land.

Guy Lawrence: I’ve got; sorry I keep going off at times and sorry, Stu, and I’ve got one more question regarding the boat and this topic always fascinates me around mindfulness and being present. How did you cope with that? Is it; was it something you just got into rhythm?

And I only raise it, because a good friend of mine who came to the movie screening. He’s a sailor and he sailed from Curacao, which is off the top of South America, back to Australia, and he had one stretch that was 30 days at sea and there was three of them. And he said he found that really challenging, just being on a boat. But he wasn’t exercising and he saw what you guys done and was just blown away from that.

How did you find it?

Meredith Loring: Well, we have done a significant amount of meditation and mindfulness training over the last three years. So, I think mentally we were fairly well prepared for the monotony and the pain and just knowing that it’s going to be ridiculously boring and you can’t get out of that situation. And it was an excellent opportunity to practice that skill.

Because, you know, when you have these, like, nagging pains all the time and then it hurts even more with every stroke you take, you tend to be, “Oh, I wish I wasn’t here. I wish I was home” and thinking about all the things that you can’t have, which really just makes the situation that much worse. And if you can just be like, “Okay, this is my reality. This is what I’m doing. There’s no way to get off.” And the pain becomes more manageable when you do that.

So, we had plenty of opportunities to practice it, but you know what it’s like, constant battle. And then there were times where the boredom wasn’t so bad. Like when we first left, because it was so scary and you always had to be looking out for large waves and grabbing on so that you wouldn’t get knocked off the boat, your mind is constantly focused. But then once the weather calmed down it was really boring. All of our electronics broke during the first week, so we didn’t have music or anything.

Stuart Cooke: Oh, nice.

Meredith Loring: Yeah. We had conversations that you should just never have with your spouse, because there was nothing else to do. Sami and I were rowing for 12 hours together straight everyday. So, yeah, we talked about everything.

Stuart Cooke: A thought popped into my mind as well. How did you sleep on there? I mean, was it, was sleep quality good, given that you were doing so much exercise, but you’re in such crazy environment, I guess with the rolling and everything else. What was your sleep …

Meredith Loring: So, our sleep, I would say relative to other people who have rowed oceans, was amazing. Because almost everyone who has rowed in oceans goes with this sleep pattern, which is two hours rowing, two hours sleeping. And then they do that 24 hours a day.

Stuart Cooke: Yeah.

Meredith Loring: But you can’t get any growth hormone and repair your body or even dry your skin out, if you do that, and we were sleeping in six-hour blocks, so we would row 18 hours straight each and then we would each sleep six hours. And then the cabin, of course, was moving around a lot and you have alarms and stuff going off that wake you up. But you are so exhausted that the six hours is just like, it’s a miracle. It is a miracle to have that six hours.

Stuart Cooke: Yeah.

Meredith Loring: And so we would wake up being, I think, very refreshed considering what we were doing.

Stuart Cooke: That’s fantastic.

Guy Lawrence: It’s incredible. I’ve just in awe.

Meredith Loring: I think out of all of the things that we did differently, the sleep pattern is going to be what all ocean rowers do going forward.

Guy Lawrence: Got it.

Meredith Loring: Based on our results. Like, we walked off of that boat not having any real injuries, not really being sick, not really having any skin damage. And it’s partially our diet, because we’re not eating all of that total crap freeze-dried food.

Stuart Cooke: Yup.

Meredith Loring: And then I think a lot of it had to do with the sleep.

Guy Lawrence: Yeah and how many hours do you sleep now, like on a normal day? Do you still do six to eight hours? Do you find …

Meredith Loring: No. I need at least eight hours of sleep. And now I try to get even more. It’s tough. Like I’m in the bed for nine hours.

Stuart Cooke: Right.

Meredith Loring: And then maybe seven and a half to eight and a half is sleeping for me now.

Guy Lawrence: Yeah.

Meredith Loring: I need more, but it’s just hard to sleep now.

Guy Lawrence: Yeah.

Stuart Cooke: Just find what’s right for you. I wanted to touch a little bit on your pregnancy as well, which is fantastic news and you spoke before about your lack of crazy pregnancy cravings, food cravings. But have you tinkered or adjusted the way that you eat in any way?

Meredith Loring: Yeah. I try to be more moderate. Not shut down; if I’m feeling like I want to have cheese or milk, I will eat that stuff now and before I wouldn’t touch dairy with a 10-foot pole.

Stuart Cooke: Yup.

Meredith Loring: And also, the meat. I would never eat meat, other than fish, before and now if I want to have chicken I’ll eat chicken.

Stuart Cooke: Right.

Meredith Loring: But my eating habits are remarkably similar to what they were pre-pregnancy.

Guy Lawrence: Okay.

It’s kind of unbelievable, given what you hear from mainstream media and anecdotal stories from friends. I have a friend who’s as pregnant as I am to the day and I got in her car the other day and she’s a pretty healthy eater and there were cheese doodles and goldfish and sugary cereal and I’m like, “What are you doing?” And she was just like, “Well, I’m craving this stuff all of the time.” In my mind you crave that stuff after you start eating it because it’s full of sugar and it’s addictive.

Stuart Cooke: Yeah …

Meredith Loring: You don’t start eating it, you’re not going to want it.

Stuart Cooke: Exactly. Exactly.

Guy Lawrence: Yeah. Just out of curiosity then, how much vegetables do you eat a day, because that’s obviously the main staple. What does your typical day look like in a meal?

Meredith Loring: Well, I have like a; so, I wake up, I work out first thing in the morning. I come home, I’ll eat an apple or something after my workout and then I’m eating salad or sautéed spinach or something like that, massive quantities of it, with olive oil or some protein on it. And I’m eating that two major times a day.

Guy Lawrence: Yeah, right.

Stuart Cooke: Right.

Meredith Loring: It’s a lot of volume. If you look at my stomach at the beginning of the day versus the end of the day, I look like I’m two XXmore pounds?XX [:36:46.3] at the end of the day. But that was the case before I got pregnant, so at least I have an excuse now.

Guy Lawrence: Yeah. Yeah.

Stuart Cooke: Exactly.

Guy Lawrence: Another question, because even when we spoke before we started recording the broadcast, about your broken foot.

Meredith Loring: Yeah.

Guy Lawrence: How has your exercise regime changed during pregnancy? It sounds like it hasn’t changed that much, because, you know …

Meredith Loring: I’m definitely working out. I’m trying to workout almost as much, like at least doing it cadence-wise as much. And I had been having the same workout program up until three weeks ago when I broke my foot. So, I was still trail running and I was still doing a lot of hiking and cycling and now I’m kind of only doing cycling.

So, I’d do higher intensity cycling during the week indoors and then I go for a long ride on the weekends, like 3 1/2 to 4 1/2 hour ride, a group ride, on the weekends, in which I get a lot of really weird looks.

Stuart Cooke: Yeah, I can only imagine.

Meredith Loring: I think the Spandex bike kit on a pregnant lady, it’s not the best look.

Guy Lawrence: You know, you don’t hear many 8 months, 8 1/2 months people pregnant breaking their foot out running, you know. It’s …

Meredith Loring: Yeah. Well, actually my podiatrist said he sees three or four women every week that are in their last month of pregnancy that have fractured their foot. Because your body is just not used to extra weight. I think I definitely accelerated the process by trail running.

Stuart Cooke: Right.

Meredith Loring: But it’s more common than you think.

Guy Lawrence: Yeah, right. Okay. There you go.

Stuart Cooke: Thinking about food again and where baby and toddler and children are concerned, have you gotten any plans where food is concerned? Because historically, baby and toddler food is generally quite highly processed and full of crap, really; what are your thoughts on feeding on feeding your kids?

Meredith Loring: Yeah. I’ve been thinking about it quite a bit. Actually in the U.S., 98 percent of food for kids, like toddlers and small children, has added sugar or processed carbohydrates in it. So, it’s nearly everything.

Guy Lawrence: Wow.

Meredith Loring: It’s, yeah, it’s pretty shocking. For adults it’s 80 percent. And I was really appalled to see that for kids it was even more. It’s disgusting. So, there’s not obviously a lot of good options for, like, convenient packaged stuff out there, So, I mean, I’m going to do what works, but I’m totally dedicated to having a kid that’s eating real whole food.

Stuart Cooke: Yeah.

Meredith Loring: And that probably means we have to spend the time to make it, because it isn’t available.

Guy Lawrence: Yeah. Yeah, there you go.

It’s like, you know, Stu’s got three girls and you’re always up for the challenge of preparing food.

Stuart Cooke: Yeah. Well, that’s true. Well, we have the twins as well. So, I remember when they were born, it was all about food preparation and we were just, well, my wife was in the kitchen making up these huge like fish lyonnaise, fatty, buttery meals and then freezing them and then bringing them out and that was really the staple. I mean, it was just; the freezer was our savior, because we could just make huge amounts of food and then just come back to it knowing that we’ve cooked it.

Meredith Loring: Yeah.

Stuart Cooke: And it’s just; preparation is the key, I think during that period.

Meredith Loring: I think so much of our taste is developed at a very young age.

Stuart Cooke: Yeah, definitely.

Meredith Loring: And whose knows what else, genetically speaking, that we’re not going to fool around with it and take chances. And, like, I just don’t want it to be part of our kid’s life. That they’re eating the stuff, like, we know it’s poison; why on earth would we feed it to any children?

Stuart Cooke: That’s actually right.

Guy Lawrence: Yeah, exactly.

So, Meredith, we always finish up the podcast with a wrap-up question that we ask everyone.

Meredith Loring: Okay.

Guy Lawrence: And that it’s, what’s the single best piece of advice you’ve ever been given?

Meredith Loring: Actually, Sami, gave me a really good piece of advice that was really relevant on our row, but then it; it actually is relevant every day of my life. And that’s not to set goals that aren’t 100 percent within my control.

So, don’t set outcome-based goals, like “I’m going to win a race.” Set goals that are more like, “I’m going to do 10 hours of training,” and, “I’m going to do training at a certain intensity.”

Stuart Cooke: Got it.

Meredith Loring: Because you’ll always be disappointed or almost always be disappointed if you’re setting goals that are outside of your own personal power.

Guy Lawrence: Yeah. You don’t set yourself up …

Meredith Loring: … and during the row it helped, like, we were getting devastated, because we were setting these arbitrary goals about, “Oh, we’re going to row 60 miles each day and that means we’re going to land on July 15th.” and then, you know, we’d have a day where we either went backwards or we didn’t come close to that goal and we’d be so devastated that we wouldn’t be able to get out of bed.

So, we were constantly learning that. And I’m, it’s still something I have to remember.

Guy Lawrence: Yeah.

Meredith Loring: I think it’s pretty …

Guy Lawrence: Yeah. That’s great advice. Don’t set yourself up for failure essentially, you know.

Meredith Loring: Yeah.

Guy Lawrence: Yeah, fantastic.

And if people listening to this and they want to find out more about you, is there anywhere they can go? Would the Fat Chance Row blog be the best place or?

Meredith Loring: Yeah, the Fat Chance Row blog is a pretty good place to find out about our journey and we recently launched a package food company, actually, called: Native Life. And that’s where I do most of my blogging now.

Guy Lawrence: Fantastic.

Meredith Loring: It’s grain-free, no sugar added cereal. So …

Guy Lawrence: Awesome, that’s awesome.

Meredith Loring: That’s what I’m focusing my attention on now.

Guy Lawrence: Good on you. We’ll put links to everything on the show notes as well …

Meredith Loring: Yeah, awesome.

Guy Lawrence: People are definitely find out about that.

Look, Meredith, thank you so much for coming on the show. That was, that was awesome. That was really cool and I have no doubt a lot of people are going to get a lot out of that.

Meredith Loring: Good. Thanks for having me.

Guy Lawrence: No worries.

Stuart Cooke: Thanks so much, Meredith.

Guy Lawrence: Thank you, Meredith. Bye, bye.

Stuart Cooke: Take care.

How to Get Your Family Off Sugar Without a Fuss

 

The above video is 2 minutes 33 seconds long.

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

michele chevalley hedge

It’s all well and good telling yourself and your kids to ditch the sugar, but what about those that are resistant to cut back on the sweet stuff?

Well there are certainly tips and tricks you can apply to helping you and your family reduce the overall sugar intake.

Our fantastic guest today is nutritionist Michele Chevalley Hedge. She is the author of ‘Beating Sugar Addiction for Dummies’ and is a regular contributor to Women’s Fitness, The Sunday Telegraph, Body & Soul and Sunrise Channel 7 Weekend Breakfast show.

I love Michele’s approach to nutrition with busy families, as she has a deep understanding on how to incorporate good food into a fast paced life. Her approach is also practical and realistic with the long term health goal in mind.

The Full Interview with Nutritionist Michele Chevalley Hedge

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In this episode we talk about:

  • Getting to the nitty-gritty effects of sugar consumption
  • The positive aspects on mental health she’s seen from switching to a whole food diet
  • The hidden sugars in children’s everyday food
  • Health and simple approaches to you and your kids lunchbox
  • How to reduce your family sugar intake without the resistance
  • How a poor diet could be effecting a child/teen hormones and self-image
  • And much much more…

CLICK HERE for all Episodes

Get More of Michele Chevalley Hedge Here:

Help eliminate sugar for the family with a natural 180 meal replacement – click here

Full Transcript

Guy Lawrence: Hey, this is Guy Lawrence from 180 Nutrition, and welcome to another episode of the Health Sessions.

Our lovely guest today is Michele Chevalley Hedge. She has an amazing resume. She’s a nutritionist. She’s the author of Beating Sugar Addiction for Dummies. She’s a Jamie Oliver Food Revolution ambassador. And she contributes on a regular basis to Women’s Fitness, The Sunday Telegraph, Body and Soul, and Sunrise Channel 7 Weekend Breakfast Show as well.

I’ve known Michele for a couple of years, and I’ve been itching to get her onto the podcast and share her wealth of experience with us.

I was recently at the THR1VE symposium as well, where I spoke at the same event alongside Michele over that weekend, and I finally got to hear Michele speak for the first time and was absolutely blown away by her enthusiasm and passion for the whole topic, especially when it comes to sugar, families, and children. It was just amazing.

So, yeah, super keen to get her on the podcast today and I have no doubt you’ll get a lot out of this.

As always, you know if you are listening to this through iTunes we’d really appreciate the review. It literally takes two minutes to do, subscribe, five-star. You know, I know I ask in every podcast, but it’s also good to get your feedback as well. Just be honest with us, you know. It’s great to know that these podcasts are getting out there, reaching you guys and you’re enjoying them as well. But it also helps with our rankings and helps us continue to get the word out as we’re pushing as hard as we can and it’s just, yeah, it’s fantastic to be a part of it with everyone else as well.

So, and of course come back to our website: 180nutrition.com.au where we’ve got a whole host of other resources as well, including these podcasts, which are also shot in video.

Anyway, enjoy the show. Let’s go over to Michele.

[Text on Screen]: 180 Nutrition

Guy Lawrence: Want to start?

Stuart Cooke: Yes, please.

Guy Lawrence: That’s very polite of you, Stu. That never happens normally.

Stuart Cooke: I’m British and I learned manners from my parents.

Michele Chevalley Hedge: Chivalry is not dead.

Guy Lawrence: Yeah. Excellent.

Okay. Hi, I’m Guy Lawrence I’m joined with Stuart Cooke, as always. Hey, Stewie.

Stuart Cooke: Hello, mate.

Guy Lawrence: And our lovely guest today is Michele Chevalley Hedge. Michele, welcome to the show. Thank you for coming on.

Michele Chevalley Hedge: Oh, thanks for having me, guys. I’ve been wanting to do this for a while with you two.

Guy Lawrence: Yeah. It’s fantastic. We finally hooked it all up and I’m very keen to get you on the show today, Michele, because after seeing you talk a couple of weeks back at the THR1VE symposium. I was like: We’ve got to get this information into a podcast and literally get every parent in Australia to listen to this.

Stuart Cooke: Yeah.

Guy Lawrence: It’s fantastic. So, it’s going to be an awesome, awesome topic today, Michele and I’m looking forward to it all.

Michele Chevalley Hedge: Yeah. Thank you.

Guy Lawrence: No worries. But before we get into that, what I’d love is if you could just share with the listeners a little bit about yourself, because you’ve got a gorgeous accent. That’s not from Australia.

Michele Chevalley Hedge: Oh, thank you.

Guy Lawrence: And, yeah, a little bit about yourself as well and what you do within the health space.

Michele Chevalley Hedge: Yeah. Okay. So, Michele Chevalley Hedge has got many layers, but the first layer is I’m a mom of three teenagers, three hungry teenagers. I have; I’m just normal like everyone else, you know, I think that’s the interesting thing about me being a nutritionist in my space, I’m just a normal mom. I’ve got a dumb dog. I’ve got a busy husband and I’m really fortunate to be a qualified nutritionist.

I studied; well, I’ve probably been studying nutrition informally since I’m a teenager, but, yeah, I’ve been a qualified nutritionist, with a growing busy practice, for many years.

Guy Lawrence: And how have long you been in Australia now, Michele?

Michele Chevalley Hedge: Oh, I know, can you believe I’ve actually been in Australia for 24 years?

Guy Lawrence: Oh wow!

Michele Chevalley Hedge: I’ve actually just passed the point where I lived now longer than I lived in America.

Guy Lawrence: Okay.

Stuart Cooke: Wow.

Michele Chevalley Hedge: Yeah. I’m a true halfy.

Guy Lawrence: Yeah, you are.

Michele Chevalley Hedge: I’m actually more Australian now than I am American.

Stuart Cooke: Brilliant. Fantastic. I was; as Guy mentioned before, we listened to your talk at the THR1VE Me symposium and thought it was awesome. Really, really good and again, sugar, of course, hot topic right now. There are going to be many people out there that have; are still confused about sugar and should I eat it? Should I drop it? Is it normal? Can I eat fruit? That kind of stuff.

So, I guess, the number one question for me right now is, why do we need to reduce our sugar consumption, if at all?

Michele Chevalley Hedge: Um. Okay. So, there’s many aspects of that.

So, first of all I’ve been talking about sugar and our practice has been talking about the reduction of hidden sugars way before even sugar became sexy, because it’s not just about the effects of sugar on the physical body, but it’s the effects of sugar on mental and emotional body. And because we run a busy clinical practice, as well as speak in schools all the time and corporates, what we see manifest itself when you move somebody to a whole food diet, is all aspects become healthy, mentally, emotionally, physically.

What I think is really cool is that the World Health Organization, you know, not me, little ol’ Michele Chevalley Hedge from Sydney, Australia, our top leading researchers in the world have stepped in; well, it’s been maybe now about 18 months ago and first they put down a proposal and that proposal was going to be maximum of 10 hidden teaspoons in the diet, per day.

So, that went out as a proposal and then more recently the proposal came out with a full documentation that said that the World Health recommendations is actually not 10 teaspoons, but it’s between 6 and 9.

Now, I’ve talked on television about this proposal. I’ve talked about the World Health Organization’s links from; with food and cancer. I just think when the World Health Organization has the leading researchers, the leading scientists, talking about this, we all need to step up and listen.

Guy Lawrence: Yeah.

Stuart Cooke: Yeah.

Guy Lawrence: Do you think the message is finally getting out there? It’s like, we had Damon Gameau on the podcast a few weeks ago and he was talking about That Sugar Film and he actually put his sugar consumption up to, what is it, 40 grams a day for the average Australian. I mean in your eyes, are people still eating that amount or if not more?

Michele Chevalley Hedge: I think Damon’s correct and I’ve been doing a bit of work with That Sugar Film, which I think is so awesome.

Guy Lawrence: Yeah, it’s awesome isn’t it.

Michele Chevalley Hedge: Because it’s a great way to educate the public in a light way. There’s not a lot of dogma. It’s not extreme. That Sugar Film and Damon are very much; we’re very much on the same page in terms of: Don’t take an extreme approach, because families and children will run.

But I think, absolutely, the message is getting out there, for sure. Absolutely and I think that the change is coming. I think that we’re going to see a lot more evidence around links with sugar. Mental health. Emotional health. Physical health; we already see lots of that.

So, I think that the message is getting out there. Sometimes I’ve been asked if we need a sugar tax here in Australia …

Guy Lawrence: Yeah.


Michele Chevalley Hedge: … and my take on that is, I don’t think that we need a sugar tax. I think that we need the ability to educate the public in a really simple, fun, light way without an extreme approach.

Guy Lawrence: Yeah and I think if we can make the health food more accessible to everyone as well so that they have that option. Because I know in certain places, in schools and things like that, the options are not even there yet, which is a bigger topic in itself.

Michele Chevalley Hedge: Yeah, absolutely, and there’s; when I do a talk I always say, “This section of our talk is the good, the bad and the ugly.” And there’s a lot of ugly around the whole sugar consumption and the processed foods and stuff that we’re eating. But the good news is, we are right now at the absolute edge of change.

Guy Lawrence: Yeah. Excellent. Go on Stu. You look like you’re gonna …

Stuart Cooke: Yeah. I’m just interested in the numbers, just so I could just take us back to those numbers that you mentioned. It was the 7 to 10 or was it 8 to 10 of hidden sugars. Now, …

Michele Chevalley Hedge: Yeah.

Stuart Cooke: … do hidden sugars, in your eyes, I mean, would that be a piece of fruit?

Michele Chevalley Hedge: No, absolutely not. I love fruit and I love for my patients to have fruit. Of course, every patient is different. Everybody has a unique genetic makeup and a unique environment, right? So, everybody is very different.

However, if we were to talk about the general average person, I’d say two to three pieces of fruit a day. Now, if somebody was suffering from severe depression, diabetes, insulin resistance, then I might be modifying that. But I don’t think I’ve ever actually taken fruit out of anybody’s diet, because we can get a lot of nutrient denseness in things like berries, right?

Stuart Cooke: Yeah.

Michele Chevalley Hedge: And not a lot of sugar. So, hidden sugars, Stu, are really; they’re talking about the added sugars, they’re not talking about the natural sugars and the World Health Organization makes that very clear in their guidelines.

Guy Lawrence: Yeah.

Stuart Cooke: Got it. Got it. So, it’s the muesli bars, the sweet and flavored drinks that we buy at the shops and the breakfast cereals and things like that, that we have to we wary of.

Michele Chevalley Hedge: Absolutely. It is amazing that when you pick up things that are even marketed “healthy.” “I’m gluten-free. I’m organic. I’m this. I’m full of vitamin C. I’m 99-percent fat free.” And if you’re knowledgeable on how to read a label, you can all of a sudden go, “Wow! I cannot believe how much sugar is in that healthy muesli bar or that flavored milk.” It’s just shocking for our children.

Guy Lawrence: Yeah. I was going to say, when it comes to kids, where do you find most of the hidden sugars are found? With their lunch box and what they consume. I mean, chocolate milk is probably a classic example of that.

Michele Chevalley Hedge: Yeah, but it’s not just the chocolate milk, Guy. I’ve been in schools where the audience will be drinking things in front of me and we’ll do real-time examples with them and we’ll get them to turn around their special, you know, fresh vanilla flavored milk or their honey yogurt and of course, you want to think, “Vanilla. That’s good, right?” You want to think, “Honey. Well that’s good.” And then all of a sudden you real the label and 1: you can’t decipher the ingredients and 2: you just look and you go, “Are you kidding me? Seventeen teaspoons of added sugar?”

Stuart Cooke: Boy!

Michele Chevalley Hedge: And some of these gorgeous kids, who really want to feel good about themselves, don’t even realize, “Wow! Are you kidding me? I drink 2 of these milks a day thinking it’s good for me.”

So, before you know it, one child; you know, this is common, Guy, I see this often, will be eating 2 teaspoons; 2 cartons of milk; sorry about that.

Guy Lawrence: That’s all right.

Michele Chevalley Hedge: Two cartons of milk, thinking that they’re doing the right thing for their athletic body and they’re consuming, what, 34 teaspoons just in milk, 34 teaspoons of sugar just in milk.

Stuart Cooke: Wow!

Guy Lawrence: That’s …

Stuart Cooke: That’s insane.

Guy Lawrence: That’s scary.

Stuart Cooke: That’s insane, isn’t it.

Michele Chevalley Hedge: It is insane.

Stuart Cooke: So, again, the hot topic. Kids; the foods that currently provided to our kids at school, I mean, what do you think about it? What can we do about it?

Michele Chevalley Hedge: Oh, the New Yorker can come out me around these.

Stuart Cooke: Uh-oh.

Michele Chevalley Hedge: You know, I think it’s; it’s really; it has been really shocking, but again I’m really hopeful that we’re in a time of change. I probably speak at a school, at least once a week, and what happens with that is it starts to create a groundswell. It starts to create the parents talking, the kids talking. And I will go to bat with anybody who says to me that kids don’t want to get healthy, because kids want to get healthy.

So, what happens is this groundswell starts after a light-hearted, non-dogmatic talk and all of a sudden you start to see change in the school canteen. And there’s a lot of politics that happens sometimes within school canteens in schools, because it’s often outsourced. However, what I have seen lately is that this groundswell starts to create a change.

We’ve been commissioned and asked to do consultancy for many changes and modifications within the canteen and you know what? Even if you change five things in a canteen, it’s a step in the right direction.

Guy Lawrence: Yeah, that’s the right message. I mean, are most of the schools want the change but are restricted by the way the government laws are or are schools resistant to the message as well? I mean, what’s the general feeling there?

Michele Chevalley Hedge: I think, if you were to ask me that, Guy, three years ago, I would have said yes, there are some schools resistant to change and open to this. However, I don’t believe that that is the case anymore and I think with the movie like That Sugar Film and what Damon’s doing, I think there’s going to be much more embracing of this.

I mean, I’m doing some fabulous work with the Black Dog Institute around mental health, ADHD, anxiety, and I’ve been linking Damon up with some of that research with the Black Dog. And I think as educators; oh, well, this is a great example of how the change is happening.

Next year there is a heads of school conference and I’ve been asked to be the keynote speaker, as well as run a workshop. But at the keynote speaker; what I’ve titled that is, “How Can We Help Create A Better Education and A Better Place For Teachers Within Australia?” And I wrote, “Question mark.” Answer: “Feed our children well.” Simple.

Guy Lawrence: This leads onto our very next question. Basically, how much do you think food is affecting the kids’ performance when they’re at school? Because if you listen to the media it’s almost like there’s no connection.

Michele Chevalley Hedge: Yeah. I do.

Guy Lawrence: You know, you in the trenches, Michele, out there every week, what’s your take on that?

Michele Chevalley Hedge: Oh. It is so significant and I’m pleased to; you know, I’ve never believed in things like testimonials and stuff like that, but I’m so pleased to have so many of my patients really feel that they can wear their heart on their sleeve and say, “Are you kidding me, Michele? I didn’t want to believe that this was going to make me feel like. . . create change in my concentration. I did not believe that it was going to create change in my energy. I didn’t believe it was going to create change in my self-esteem. But it did all of that and more.”

So, I believe, I absolutely believe, our concentration, our energy, our immune system, all of that, is made up of many multi-factorial things and some things we can’t change. But one thing we can change, and we have the ability to change, is how we feed ourselves.


So, I just think, I think it’s so significant. Anybody going off to school and not having fed themselves, they don’t have to have a lot, but fed themselves something nourishing to feed the brain. Put something into their body, feed their muscles. I think it’s deeply important to underpin the body with that.

Stuart Cooke: So, tell us about the ideal school lunch box. If you were going to come in to my house tomorrow morning and prepare my three daughters’ lunchboxes, what would you put in them?

Michele Chevalley Hedge: Yeah, that’s good. That’s great. I can think of so many, but the basis of any lunchbox, and we run a program called “Low Sugar Lifestyle Program.”

Stuart Cooke: Yep.

Michele Chevalley Hedge: And one of the components to that program, Stu, is that every meal, that every recipe that we give out for dinner, had to have part of that recipe turned in for lunch the next day.

Stuart Cooke: Right.

Michele Chevalley Hedge: Right? So, all these whole food and celebrity chefs that I went out to, they submitted all these recipes and I submitted them all back to them and I said, “Now tell me how a family, a busy family, can turn that into lunch for the next day.”

But with that said, I always am thinking about, in a lunchbox. Where’s the fat? Where’s the protein and where’s the little bit of complex carb?

Because we know that within those complex carbs, good ones, there’s a lot of vitamin Bs. There’s a lot of energy source, some glucose for the brain, some glucose for the muscles. Fat; what do we know about that? Well, we know that it’s blood sugar stabilizing. Our brains are made up of 60 to 70 percent fat. We love fat for satiation, so kids aren’t starving all the time. And then I love the protein part of the lunch, right?

So, again, great for blood sugar balancing, great for feeling full. So, you know those kids that are constantly eating all the time and losing concentration, well, they’re just living on probably lots of carbs, lots of fast-burning twigs, right? They’re not really filling themselves up with a bit of protein, a bit of fat and a bit of complex carbohydrates.

But with that said, Stu, in a very simple way, there’s nothing wrong with a really nice bread roll or some good quality bread, with some turkey on it or chicken on it or whatever protein maybe was made from the night before and some rocket, some spinach, some avocado.

You know, people often think that I’m some kind of gourmet cook and I am so far from it. I’m a busy mom like everyone else, so I just do the best that I can with protein, fat and veg and I make sure to use lots of spice.

Stuart Cooke: Got it and I guess if you’re preparing meals like that as well, you are staying away from those hidden sugars that you spoke about earlier on as well, because it’s real food.

Michele Chevalley Hedge: It’s real food and you know what’s funny, if you look at the basis of any of these “good diets” out there, and I don’t believe in the word “diet,” I believe in the word “lifestyle”; but any of them that really work with long-term benefits that are sustainable, are underpinned just with whole food, right? Whole real food, that’s what it comes down to. Because whole real food doesn’t have a lot; it doesn’t have any hidden sugar in it. It may have natural sugars, but it doesn’t have hidden sugars.

Guy Lawrence: I found; a question occurred, springs to my mind, Michele, if a parent been feeding the children a lot of sugar over the years and then they listen to all this information, “Oh my God. Have I been poisoning my kids? What am I going to do?” Panic and all the rest of it. And then they try to change the children’s lunchboxes and of course maybe the children are resistant, because they don’t want to give up the sugar.

Michele Chevalley Hedge: Sure.

Guy Lawrence: Or at least reduce it. Is there any tips or tricks? What would you recommend on that?

Michele Chevalley Hedge: Oh, yeah. Absolutely. Because remember, I used to be one of those mothers, right? So, when my kids were little, they were babies, I just did what my six Italian aunts did, you know. Food is love, you just give food, food, food and it didn’t matter. I mean, at that stage in my life, when I was in my early 30s, I wasn’t thinking about excess sugar and all those kinds of things.

So, number 1, I say to all parents, “Don’t beat yourself up.” Number 2 is: I’m certainly not living in an ivory tower and many nutritionists in this space aren’t either.

So, 1: Don’t beat yourself up. But 2: I think it’s really important to normalize healthy eating. And by that I mean don’t call it healthy eating, right? It’s just dinner or there’s just your lunch.

But I often talk and use the term “crowd in,” right? So, some people I’ve heard use the term “crowd out.” I like to use the word “crowd in” because what I like to think about is for people when they start this journey, right? Not to get crazy, but to fill up their pantry and their fridge with so many good things, so that they can create really nice meals and some healthy snacks and all this kind of stuff.

They don’t have to mention the word “healthy” to their family, but they know that the family’s eating the meal going, “Wow. This taste’s good. I hope there’s enough for leftovers for tomorrow.” “Gee, I like those bliss balls. Oh, I like that, you know, coconut almond biscuit cookie with blueberries in it.” So, what happens is, the family doesn’t even realize the subtle change is happening, right?

If you go to extreme, it’s too extreme, people run. If you make it easy, you make it tasty, then it becomes sustainable and then it keeps going, right?

Guy Lawrence: Yeah. Absolutely agree. Yeah.

Stuart Cooke: Yeah.

Yeah, I’m just thinking it’s, you know, you go to the school playground and you see all these kids and they’re so unaware of all if these things that could ultimately affect their health in such massive ways. How can we educate the parents on the intrinsic value of good nutrition?

Michele Chevalley Hedge: I mean, I think, by doing all the things that you guys are doing. Just educating as best we can. Creating that groundswell as best we can and I think, the media is doing a good job at getting some of the messages out there. I think a movie like Damon’s movie. I think podcasts like this.

What I think it does, is it sets off somebody thinking about it.

Guy Lawrence: Yeah.

Stuart Cooke: Yeah.

Michele Chevalley Hedge: Then the next step is, “Oh! Maybe I’ll try something.” And hopefully what they try isn’t to extreme, because then, if they try it, they go, “Gee! Hey! That wasn’t bad. It was kind of easy. You mean I didn’t have to go shopping at a health food store?” And that’s no disrespect to health food stores, but if somebody feels that they have to go to a health food store or buy only organic, that’s scary for the average Joe Smith who lives in Ermington like my father-in-law. You know, we’ve got to make this stuff mainstream for people and make it easy and accessible and affordable.

Now, there’s many layers of good health, right? Okay. Ideally would we like to all be eating organic and purchasing some really nice things from the health food store? Yeah.
But let’s start at a base level, get people interested and going, “Hmm. Okay. I get this. I feel better about me; my kids feel better about them. I’m going to continue.”

Guy Lawrence: Yeah. Absolutely. Isn’t it? Like, it’s always easy to scare people off and they can run a mile, you know.

Michele Chevalley Hedge: Yeah.

Guy Lawrence: And like you say, if you; because I’ll say, “You can just change your breakfast in the morn. . .” It’s just one thing. If you can just …

Stuart Cooke: Start with one thing. Exactly right.

Guy Lawrence: And it becomes a habit and hopefully that will inspire them to feel a little bit better, then they can look at the next thing, you know. . .

Michele Chevalley Hedge: Yeah.

Guy Lawrence: Otherwise there can be so much information. I remember sort of hearing all this for the first time eight or nine years ago and I’m like, “whaaat?” and then it just becomes overwhelming. But persistence is key as well, you know.

So, then the next question I’ve got for you, Michele, is like obviously some of the; we talked about some of the effects of poor nutrition with the kids and the teens and things like that; is there any other things that can affect them? You know, I was thinking of hormones and self-image. I know you mentioned that in your talk as well. What are your views on them sort of things?

Michele Chevalley Hedge: Oh. You know, you go into my heart core here, because this is a big space for me. So, I was commissioned by Wiley Publishing to write the book Beating Sugar Addiction For Dummies two years ago and when you write for Wiley Publishing, which is a beautiful publisher, you write very proscriptively.

So, I got to the one section where they’d asked me to write about family health and I started to write about teenagers and children and hormones, poor skin and everything that a teenager goes through. And then in particular, a teenager that’s eating poorly, right?

So, we’re talking about not just their sexual hormones, but I’m also talking about their neurotransmitters, their dopamine, their serotonin, all these complexities that a teenager is dealing with.

And I thought, these kids have one self-esteem bomb after the next and there’s many things that they can’t control. However, again I’ll go back to there’s one thing that we can control and it’s how we feed ourselves.

So, it’s interesting that every single talk that I’ve done in a school, the headmaster or the headmistress will say to me, “Michele, it’s unbelievable how you can keep the kids engaged on this topic, when we didn’t even think they would want to talk about nutrition for an hour, but yet there still going at 90 minutes, asking me questions.”


So, I’m a little bit manipulative, because when I’m speaking to them, I’m often speaking to them about vanity things. So, I’m appealing to their hair. I’m appealing to their skin. I’m appealing to their academic scores, their sporting performance, right? But meanwhile, I know what’s going on way beneath the surfaces. Balancing the hormones. Great concentration. Less mood swings, get off the sugar, it’s not a mood swing, it’s been a sugar swing. These are things that I know that’s happening beneath the surface.

So, yes, so many things; so many self-esteem bombs coming at these kids and I think that if there’s one thing that we as parents or educators or they owe to themselves is just to find that path.

And this is another thing that I talk about and this sounds a little bit female-centric, but I have to say, and Stu, this is for your ears particularly with three girls, I always say to young women, “As women we’re very, very good at beating ourselves up around food, right?” You talk to any woman, you two have probably dated millions of women, right?

So, any woman is very good at beating themselves up about how they look, what they’ve eaten, how it affects them and everything. I say to young girls, I always say: talk about nutrition is not about the skinny girl, it’s about the fun girl, the vibrant girl, the cheeky girl, and so, get them talking about all that kind of stuff.

But I say to them: if they can get their nutrition right as a teenager, they will save themselves so much energy of self-nourishing and self-love as they grow up to be successful mothers, successful career women or whatever, because I see so many, so many women spend so much energy on beating themselves up around food.

Guy Lawrence: Yeah.

Stuart Cooke: That’s an excellent point. I wonder if; do you think then, as parents, it’s perhaps almost our duty to try and get the kids in the kitchen at an earlier age, helping with the meals and preparing the meals, so they do truly understand? Because I remember as a teenager, crikey, I had no idea about food and I was the fast food king. You know, that’s what I did and that’s what many of us did, because. . .

Michele Chevalley Hedge: Absolutely.

Stuart Cooke: . . .I didn’t know how to cook for myself.

Michele Chevalley Hedge: Yeah. And that’s the case with many of us, Stu. I mean, many of us and people our age. So, I put myself in your category; I know I’m much older. But I talk about that all the time, I say, “Let’s bring back the love of food. Let’s be around the kitchen counter and chopping and cooking and making a mess together.” And it’s amazing the conversations that can come out around preparing food and even cleaning up food.

And actually, there’s some statistics about healthy relationships and family meals and having some family mealtime. I think that that is imperative to bring back, 1: the love of food and 2: occasionally trying to share a meal with your family.

Do I mean every night? Do I mean every meal? Absolutely not! But when you can I think that there’s so much in the social engagement of all that, that is good for our health mentally and emotionally.

Stuart Cooke: Absolutely. I completely agree and along the way you might find a little bit about food as well that you never knew.

Michele Chevalley Hedge: Yeah.

Stuart Cooke: So you can; now you can prep your veggies and you know what you should be eating.

Michele Chevalley Hedge: Absolutely.

Stuart Cooke: So, it kind of helps both ways. Perfect.

Guy Lawrence: Yeah. But I can; Michele if you, because I know you recently put a sugar program together as well. Would you mind sharing with us a little bit about the program? Because that’s certainly another great resource people can use as well.

Michele Chevalley Hedge: Absolutely, Stu. Yeah. So, I put together a program called Low Sugar Lifestyle. So, I like to think of it or for people to think of it as: I’m a real mom. I’m a qualified nutritionist. I’m been in this space for a long time. I also used to work in a corporate busy world, right? So, I really get the busy parent and I really empathize.

So, it’s not about quitting sugar and it’s not about being paleo perfect. We’re sort of somewhere in the middle. As one of the editors said the other, “Well, Michele, you’re sort of modern-day nutritionist. You like a little bit of wine. You like a little bit of coffee. But you like to create healthy meals.”

So, our program is all about 28 days of really healthy meals. But when we created the meals or celebrity chefs like Pete Evans or Therese Kerr or Lola Berry or any of these gorgeous people who have created many of these recipes for us. They had to be purchased; all the ingredients from Coles or Woolies, so, your local market, so accessible and affordable. They had to be less than 10 ingredients and they had to be made in less than 30 minutes.

So, what we tried to do is give everybody really nice recipes, very tasty recipes. So, dinners, breakfast, lunches. So, it’s a 28-day program, where no one has to go in and log in and put information in, because the reality is, “I’ve tried to do many of those programs and I couldn’t even keep up. What’s the password, what’s this?”

This program comes to you. So, people will get daily information and they’ll get their recipes on a weekly basis and then we’re in a closed community, where we have an exchange of information. It’s a closed Facebook community.

But the one key to this program is, everybody who joins has access to a personal nutritionist. So, we have a team of eight of us, qualified nutritionists and food coaches and we give that ability for someone to contact us to say, “Hey, my son’s having a peanut allergy and I’m looking at a lot of the recipes and I just need some extra substitutions.”

So, I love; someone explained this to me the other day and I wasn’t award of it, and they said, “Michele, your program is what we call ‘digical’. It’s where digital meets physical.” and I really like that, because I like, I still like the personal touch. I still think that’s really important to people when they’re trying to get their families healthy.

So, there’s a couple of videos, there’s great recipes, there’s online support. It allows people to enter this space of low sugar.

The reality is, it could have been called, “Clean Food, Real Food”, right? We just called it “Low Sugar Lifestyle” because I had just finished a book Beating Sugar Addictions for Dummies so I was all about sugar, sugar.

So, it’s just a really nice place for people to start. So, in fact, this month I’ve taken $20 off the program. So, the program is normally $79. I’ve taken 20 dollars off and I said to everybody, “Take the 20 bucks and go see That Sugar Film.”

Guy Lawrence: Perfect.

Michele Chevalley Hedge: Because the two of them tie in really nicely together. You know, as Damon says, his program isn’t about an extreme approach, it’s getting people; it’s getting people aware. And what happens with Damon’s movies is it gets people aware, it gets people excited, and when they get home they go, “Ah! What do I do? How do I integrate that?” Then I go, “Here I am. I’m perfect. Bring me into your home. Let me fill your pantry. Let me help you crowd in. Let me make it easy for you.”

Guy Lawrence: Fantastic.

Michele Chevalley Hedge: So, I’m really, really excited about it. We haven’t done; we haven’t spread our wings that big. This is our first month of really starting to spread our wings and tell our story. So, it’s great.

Guy Lawrence: That’s exciting. Yeah. You touched on another key word there and that’s “community” and I think support is essential when you’re making changes and the people out there are trying to do it currently on their own. No matter which community they join or regardless it’s needs to be there to be successful long term.

Michele Chevalley Hedge: Oh, I think it’s so important. You need a tribe. We all need a tribe.

Guy Lawrence: Yeah.

Michele Chevalley Hedge: Right? And what I find so interesting, is that when I have created a tribe, whether that is in my clinical practice when we do cleanse retreats or cleanse groups, it is far more effective for me to have people on a program together then it is to have them as individuals.

In fact, we encourage everyone with our marketing around Low Sugar, Low Lifestyle, we encourage everybody, we say, “Seek out a friend. Get a family member to do this with you. It’s a bit of fun.” I mean, they’re going to have our tribe of course, but I think it’s important to have community and support and head in that direction. I think that’s true of anything we do in our life.

Guy Lawrence: Yeah. Fantastic.

Stuart Cooke: Fantastic. Brilliant. We’ll put all the information about the program together with the other stuff on the show notes as well. But I had a question regarding your diet, because million dollar question, “what does a nutritionist eat?” and especially a nutritionist that writes books and does programs and all these wonderful things. So, what did you eat yesterday? If you could just run us through very briefly.

Michele Chevalley Hedge: Sure. Yeah, okay. Yesterday seems like such a long time ago. Yesterday I was doing such fun stuff with Jamie Oliver, that was so cool, so I had to really feed myself well before I left, because I was so excited. My adrenals were on fire.

So, yesterday morning I had two poached eggs and then I looked for whatever vegetables are in my fridge. So, I think yesterday I had like a little bit of, maybe English spinach. I always try to get like a half or quarter of an avocado and then I do some weird things, and people go, “Oh, really?” I put like some salsa on the eggs or I put some pesto or if I have a salsa verde, because there’s only a certain number of proteins in our lives, so we’ve got to make them tasty, right?

So, that’s what I had for breakfast. For lunch I had. . . what did I have? I had, I don’t know what I came home to. Oh, no, I was going to say eggs again, but that’s not the case. Oh, I had green chicken curry that we had the night before. And when I have curry a lot, I don’t often have rice unless I feel like I need it, right?

Stuart Cooke: Right.

Guy Lawrence: Yeah.

Michele Chevalley Hedge: Again, I don’t like to discriminate any food groups, unless there’s some reason, right? So, I pretty much stay low wheat, low gluten in my life and definitely low sugar. Natural sugar is fine.

And then for dinner last night, I had a beautiful dinner with my family, my crazy teenagers. So, we had. . . oh we had Moroccan chicken, which is our favorite. So, again, always taking a protein and spicing it up or wrapping it in some kind of flavor, with guacamole, we had that because my son, my 17-year-old’s become a guacamole maker. And it’s great guacamole and just a bit of green beans. We had just plain green beans. So, simple, simple stuff, and they all had brown rice with some herbs in it with dinner and I just didn’t have the rice. But, again, not that I’m against rice, I just, you know if I had been training or exercising I probably would have.

Guy Lawrence: Yeah, like if there’s ever a carb, sometimes I’ll bring in, which because I cycle it depending on my activity level. White rice is great, because it’s gluten-free and it’s quite simple. It doesn’t harm my digestion too much.

Michele Chevalley Hedge: Yes.

Guy Lawrence: But I just find that, yeah. That’s excellent. Yeah.

Michele Chevalley Hedge: Are you guys; are you guys gluten-free or wheat-free?

Guy Lawrence: Yeah, I am. I just can’t; I just can’t cope with gluten at all, at all.

Michele Chevalley Hedge: Yeah.


Stuart Cooke: Yeah. I gravitate towards some; yeah, bread is off for me. It just doesn’t sit well with my gut. I’ll introduce the pseudo grains, like quinoa. I like some brown rice occasionally. I love sweet potatoes and white potatoes.

Michele Chevalley Hedge: Yes.

Stuart Cooke: But I can get away with all these things.

Guy Lawrence: Stu’s metabolism is through the roof. It’s. . .

Michele Chevalley Hedge: I know. He’s one of those; he’s one of those racehorse metabolisms.

Guy Lawrence: He literally eats three times the amount of food I do. That’s no exaggeration and I’m probably 20-odd kilos heavier than Stu.

Michele Chevalley Hedge: Yes. Yes.

Guy Lawrence: It just blows me away.

Michele Chevalley Hedge: And that, you know, oh it’s so; I know. People like me, I look at a biscuit and I would gain weight, but that, you know, that’s a good way to sort of wrap this up, because I think that point, what you just said is so important.

Everybody is so uniquely bio-individual metabolism. So, to say that one person should be doing this certain regime or we all should be doing that or we all should be doing this. I really think that as, you know, with a health hat on, we need to assess a person individually and just look at what their needs are. We can give a foundation, but it’s really nice to also look at someone’s individual needs.

Guy Lawrence: Yeah.

Stuart Cooke: And we call that the “sweet spot” and I think you know when you’re in your sweet spot, because everything feels right. You sleep well. You look well. Your skin’s glowing.

Michele Chevalley Hedge: Yeah.

Stuart Cooke: And it’s just, little dials here and there that you turn, reduce the wheat here and pull in some other foods and you’re there.

Guy Lawrence: Yeah.

Stuart Cooke: You’ve got to find out what works for you at the end.

Guy Lawrence: Just touching on that briefly, like if you were; for everyone listening to this and they go, “All right. I want to make change.” Like, what would be culprit food you’d suggest people to cut back on? You know, obviously sugar consumption is one.

Michele Chevalley Hedge: Yeah. Well, like what we do during our; and I thought about that a lot, Guy, when we were putting together our program, because we don’t say that our program; well, let me go back to your question.

Our program is low-gluten, low-wheat and no hidden sugars, right? And that’s pretty much the philosophy that I would subscribe to most of my patients and my family, right?
So I know that most people work on an optimal mental level and physical level in that space. Is that to say that people shouldn’t have a bread roll every now and again? Some people will do fine with that. Other people just immediately know that it makes them go from flat tummy to 9 months old, looking like they’re having a baby. People know these; you know when they connect the dots around their food.

So, I really try to subscribe to the philosophy of low-gluten, not too much wheat, definitely stay away from the excess sugar, have a little bit of natural sugar every now and again. I don’t take people off of dairy, unless I see that they have a dairy intolerance. I might try to change them to a couple of different alternatives first, because I always say, “I’m never going to be a food discriminator.” I can’t. I’ve got an Italian mother. I can’t discriminate against food.

Guy Lawrence: That’s awesome. That’s fantastic advice, Michele. And look, we’ve got one more question that we do a wrap up question and we ask this to every single guest and we get a very different answer every time.

Michele Chevalley Hedge: Okay. Sort of a surprise question?

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

Michele Chevalley Hedge: So many. I didn’t see that on my questionnaire, but it’s a good question. I would say, right now in my life, the single most important thing would be to find a tribe that feeds your soul. Find like-minded people. Find people that our feeding your soul on all levels. So, I think, I always love to collect wise people in my life and more than one wise person has told me that, “Michele, find your tribe.” Yeah.

Guy Lawrence: Perfect.

Stuart Cooke: Yeah.

Guy Lawrence: Love it. Absolutely. It’s so true.

Stuart Cooke: Yeah. It makes sense.

Guy Lawrence: Yeah. And does this; you always look like you were going to say something, Stu.

Stuart Cooke: Well, yeah, I’m always going to say something. So, I was just wondering, for our listeners today, how can they get more of you and where would you like them to go?

Michele Chevalley Hedge: Okay, great. Oh, thank you, Stu. I appreciate that. So, our website is called, www.MyFamilyWellness.com.au or you could jump on Facebook and look at “Low Sugar Lifestyle.” And, yeah, for a bigger picture of what a healthy view does in terms of corporate speaking and school speaking, we have A Healthy View. But most of the stuff that we talked about today, you’d find under My Family Wellness and I’m really happy when we come off this conversation to offer your listeners, you know we can do competition and offer some free programs. I’d love to get some of your viewers on my program, as complimentary guests, and give me some feedback.

Guy Lawrence: Well said.

Stuart Cooke: Fantastic. Will do.

Guy Lawrence: We’ll give all the links on the show, Michele, and obviously push out the podcast.

That was fantastic. Really appreciate your time and coming on and sharing your expertise and knowledge with us all today.

Michele Chevalley Hedge: Thank you.

Guy Lawrence: Your welcome.

Michele Chevalley Hedge: Thank you very much.

Guy Lawrence: Fantastic. Thank you, Michele.

Michele Chevalley Hedge: Bye guys. Have a good day.

Stuart Cooke: Thanks, Michele.

free_samples_blog

The So Called “Healthy” Breakfast Foods I Won’t Feed My Kids

Healthy Children Breakfast?

Angela: Breakfast is such an important meal and I can’t say it enough it should not be missed. Making time for a healthy breakfast to break your fast is ideal in achieving a healthy metabolism, balanced weight, good concentration levels and making good food choices for the rest of the day.

Breakfast sets us up. Missing breakfast gives us lack of focus, low concentration and energy levels, more chance of cravings, especially sugar, and less chance of making good food choices through the day. Some so called ‘healthy’ breakfast foods like fruit juice and cereals are loaded with sugar and not a good start. Here are my breakfast do’s and don’ts for myself and my children …

Muesli Don’ts

museli healthy breakfastMost supermarket bought muesli’s are high in sugar and contain processed carbohydrates. Toasted muesli also contains damaging vegetable oils. I avoid these (Here’s our thoughts on cooking oils).

Muesli Do’s

Make your own homemade muesli. You can use olive and coconut oil to toast your own muesli. You can avoid using sugar or use sugar-free alternatives and can make it grain-free by using quinoa flakes or other grain-free alternatives.

Our healthy grain-free granola recipe here.

Fruit Juice Don’ts

health food fruit juicesFruit juice is just straight up sugar and just as bad as a fizzy drink. Fruit juice can contain more sugar than a can of Coca Cola. Up to 12 tsp per glass. You are better off eating a whole piece of fruit so that you consume the fibre along with the antioxidants, vitamins and minerals and feel full after one or two pieces. There can be up to 10 apples in a 200ml bottle of apple juice and that’s not the fibre just straight up sugar. Learn more here why we don’t like fruit juice here.

Fruit Juice Do’s

Make your own juice with 80% vegetables and 20% fruit or make a Green smoothie instead. I love smoothies as you consume the fibre as well so nothing is wasted. I always include protein, vegetables, good fats and low fructose fruits like berries. Try our Greens Cleansing Smoothie here. Packed full of goodness and only takes a few minutes to prepare.

Toast Don’ts

gluten free breadDon’t have gluten free toast and think you are doing yourself a favour, or by adding organic strawberry jam. Most gluten free breads have sugar in their ingredients, contain thickeners, stabilizers and emulsifiers to give them the same texture as the gluten based breads. Also many gluten free products are made from corn, potato, tapioca and maize starch, which send your blood sugars sky-high.

Toast Do’s

Try instead spelt sourdough or our paleo style bread which is gluten free, high in protein and nutrient dense. Sourdough is made with a fermented dough that makes the bread easier to digest and doesn’t cause undesirable spikes in blood sugar levels. The gluten in sourdough is rendered and is less likely to cause food intolerances. Spelt is an ancient grain which has lower levels of gluten that people find easier to digest.

Fruit Salad Don’ts

fruit salad healthy breakfastHave you seen those fruit salads that are piled high with fruit the size of a truck. I suggest having no more than 3 pieces of fruit in a whole day. If you are going to eat a mountain of fruit which contains sugar you are going to have spikes in your blood sugar levels and leave you hungry for more.

Fruit Salad Do’s

Try adding protein like greek yoghurt, 180 Natural Superfood or chia seeds along with having low fructose fruits like berries.

Cooked Breakfast Don’ts

cooked breakfast healthy breakfastHash browns fried in vegetable oil and for that matter everything fried in vegetable oil. Tomato/BBQ sauce is laden with sugar. Do you know that 1 tablespoon of BBQ sauce has 2 teaspoons of sugar? No veggies on the plate and a side of white bread containing gluten and no fibre. This is why I don’t eat wheat here.

Cooked Breakfast Do’s

Cook with coconut and olive oil. Include tomatoes, mushrooms, greens, asparagus and avocado. Have paleo based breads. Include free range bacon, smoked salmon, eggs or what about sardines.

Conclusion

Don’t be scared to think outside the box. Breakfast can be the same as lunch and dinner. It’s OK to have leftovers from the night before. Make sure you include real food, good fats, vegetables and protein. Some ideas here.

Supercharge Your Breakfast with 180 Superfood Protein – Learn more here

The Secret to Exercising Without it Feeling Like Exercise – Darryl Edwards

The video above is 2 minutes 58 seconds long

darryl edwards fitness explorerGuy: Do you struggle to motivate yourself for exercise? Then this 2 minute gem above is a must watch as Darryl shares with us the secret to exercising without it feeling like exercise!

Darryl Edwards is a movement therapist, paleo nutritionist, blogger and published author of the book “Paleo Fitness”. Based over in the UK, his main focus is primal nutrition for disease prevention, health, body composition, performance and well-being.

From former coach potato to a fantastic ambassador of true health and fitness, Darryl shares with us the lessons he’s has learned along the way. He also a seriously fun and playful guy and we had a lot laughs recording this.

Full Interview: Couch Potato to Becoming The Fitness Explorer. A Transformational Story


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In this episode we talk about:-

  • The biggest key to turning your health around
  • Is the paleo diet is for everyone?
  • How to apply paleo with ease to your whole lifestyle
  • Motivation. How to get going daily
  • How to turn your environment into your gymnasium
  • And much much more…

CLICK HERE for all Episodes of 180TV

Get More of Darryl Edwards:

Darryl Edwards Transcript

Guy Lawrence: Hey, this is Guy Lawrence from 180 Nutrition, and welcome to another episode of the Health Sessions. So, our special guest today is Darryl Edwards. He’s also known as The Fitness Explorer. And in his own words, he was a couch potato and he said he journeyed into the world, I guess, of primal fitness, holistic health, and paleo nutrition. And it’s transformed his life and now he’s out there helping others with the same journey, I guess, you know?

The one thing that was very clear about this podcast today is that Darryl is a lot of fun and we had a lot of fun doing it. It was a very relaxed conversation. I got a lot out of it. It makes me want to go and bear crawl across the sand when I leave the room in a minute.

And I love the way Darryl actually looks at, I guess you could say the holistic approach to everything. And I have no doubt whether you are a couch potato or whether you are going to the gym six days a week, if you listen to this it will make you think a little bit differently about your approach.

As always, if you’re listening to this through iTunes, please leave us a little review, a little bit of feedback. It’s always great to hear and, of course, it helps our rankings and gets the word out there. And of course come over to our website. You can sign up to our email and we send this content out on a regular basis so you don’t have to miss anything, which is, of course, 180Nutrition.com.au.

Anyway, enough of me talking. Let’s go over to Darryl and enjoy the show.

All right. This is Guy Lawrence. I’m joined with Stuart Cooke and our special guess today is The Fitness Explorer Darryl Edwards. Darryl, welcome. Thanks for joining us on the show, mate.

Darryl Edwards: Thanks for the invitation. I’m really looking forward to the chat.

Guy Lawrence: Yeah, it’s great to have you on. And I was just; we were chatting to Stu, you know, because we were discussing literally about the transformation you’ve been on over the years, you know, and you even mentioned on record you were a skinny fat person at one time. And clearly now you’ve gone on and you’re, you could say, exploring fitness. You know: You’re a paleo advocate; nutritionist. And what I’d love to kick off with is, I guess, what was the tipping point? Where did your journey begin and now you’re out there, you know, spreading the good word?

Darryl Edwards: Yeah. I suppose my journey began with me getting, you know, kind of an early warning sign or signs about the state of my health after an annual health checkup. And basically the report that I was presented wasn’t good news. So, you know, everything from hypertension, I was pre-diabetic, I was anemic, I had a whole host of issues in terms of my blood panel. My lipid profile was off. And what I was told was that the only way out of this was a series of meds. Was medication.

And: “It runs in the family.” Etcetera, etcetera, etcetera. And it was like: “This is the option for you. Take some medication and everything will be fine, but you’ll just be dependent on this for the rest of your days. Or, you can look at your lifestyle.”

And I didn’t really have many suggestions from my doctor as to what that lifestyle choice should be. So, I had to resort to investigations and research of my own. And I had read paleo diet, you know, a few years previous; prior. And I kind of went back to it and I was, like, “Hold on a second.” Something kind of didn’t make sense when I read it initially, but the second time around, in the context of how I was feeling and what I recognized I had to do, which was a back-to-basics; a kind of go back to the basics. You Know: be more aligned with nature. And that kind of appealed to me.

So, the diet was the gateway to the rest of the lifestyle. And that research led me to kind of evolutionary biology, evolutionary medicine, evolutionary fitness. The whole kind of, well, if I’m eating the foods that are optimal for health based on nature’s design, then surely there are other aspects of the lifestyle that are just as important. Movement was one. You know. Then, looking at everything else.

Guy Lawrence: So, it took a scare, basically, for you to make change.

It’s interesting that you mentioned that you read the paleo books three years prior. And a question had popped in at the time. Did that; did you sort of read it and go, “Oh, wow. This is interesting. This makes sense.”? Or did you go, “Pfft. I don’t know about this. This all sounds a bit woo-woo. Or…”

Darryl Edwards: Yeah. I guess. I suppose, I mean, it was long time ago now. It was over 10 years ago now. So, when I, yeah, I mean, I remember kind of questioning the whole argument around, you know, I’ve got nothing in common with the caveman. You know, it sounds very romantic and idealistic about everything was just perfect pre-agriculture. And it just didn’t; it was like, yeah, it sounds like a great idea, but how is that gonna fit in with the 21st century? How is that going to fit in with my life today?

But when I had that kind of health scare and when I recognized that whatever I was doing and whatever was conventional wasn’t working for me, I had to basically pin my hopes on a different direction, and I think a back-to-basics concordance with nature seemed to fit. It kind of made sense.

And having the before-and-after snapshot, which was a health snapshot, presenting really good results after three to six months, you know, repeating the blood tests and everything being great, it was like, OK, I don’t know why this is working, necessarily, but it works.

And that was good enough for me to realize I had to maintain the same, that journey and that same sort of path, and then do more research and find out, well, why is this actually working and what else do I need to know in order for me to make this really a part of my life rather than just a three- to six-month transition and then revert back to my old lifestyle. What I am going to do to make this part of my life until the end of my days?

Stuart Cooke: Why do you think it did work for you? What were the standouts where, perhaps, what were the differences before and after that really made such a difference to you?

Darryl Edwards: Um. That’s a really good question. I mean, I suppose just removing processed foods, removing foods that, wherever you, again, it’s even today I’m still toying with the importance or the relevance of avoiding grains, avoiding dairy. And by removing those food; removing those items, you know, and focusing on real food, focusing on food that I could; if civilization ended tomorrow and I was on a desert island, what are the foods that would be available to me?

And that makes sense to me. You know: How long would it take me to hunt down a cow and, you know, produce milk? What will it take for me to do that? You know? What would it take for me to find; to get some wheat from a field to kind of break the kernel down, to grind it for several days just to produce a few grams of flour.

It’s like all of that process-intensive, labor-intensive work just to get relatively poor-quality foodstuff. You know what I mean?

So it’s like I think just a focus on natural produce, removing several steps of the manufacturing process and chemical processing and artificial foodstuffs. I mean, that’s the real benefit of paleo. And then the agriculture or pre- or post-agricultural argument, is debatable. But I think even going back 20, 30, 40 years ago, going back to my childhood, the food I was eating back then as a child was far more healthful than what most people will eat today.

So, going back, when I was eating meat as a child, my parents wouldn’t go to a supermarket to get food. They would go to a greengrocer’s, a butcher’s, a fishmonger’s. That would happen. There was no; everything was kind of organic.

So, it was the obvious choice as a kid. And then as an adult you decide, “Oh, no. I prefer convenience. I prefer what’s gonna cook in two minutes in a microwave.” Those are the decisions I was making in terms of food. And so it’s not surprising that I was suffering as a consequence.

It’s no surprise. No fat in my diet. Dairy that; I was suffering from dairy consumption, and just believing it was OK to deal with that. So, every couple of days I’d have my cereal. I’d then spend much of the morning on the toilet. And I was, “Oh, yes. This is just how it is. This is just the norm.”

But when dairy was removed from my diet…

Stuart Cooke: It’s insane, isn’t it? I’ve got a story about dairy, and this takes me back to my teenage years. When my skin was appalling, so, it was erupting, and I went to the doctor’s and the doctor said, well, I’m gonna give you some antibiotics. And of course at that stage of my life, I had no idea about the importance of a healthy gut and gut bacteria to keep me thriving. And so I went on a course of antibiotics. And it helped a little bit. But this course continued for about four years; four or five years. And so I was on antibiotics every single day for about five years.

And it didn’t really seem to fix the problem. And then I remember reading one day about dairy and how dairy can affect hormones and hormones are linked to skin. And so I cut out dairy.

And at that time, I loved cheese. You know, I was pizza-eating challenge at college and I could eat cheese and pickle sandwiches every single day. And so I cut it out. Three weeks later: completely clear. And that’s the trigger.

And you’re told that there is no relationship between what we consume and how we look and fill, but I think it’s a different story, completely.

Darryl Edwards: Yeah, for sure. Totally agree. I mean, it’s pretty much obvious that what you eat; you are what you eat. People don’t choose to believe that and it’s unfortunate that, as you said, most of the kind of medical and conventional establishment will say, “Oh, it’s got nothing to do with food. How can that have any bearing on your health?” That’s just ridiculous.

Guy Lawrence: It’s crazy, isn’t it? It’s crazy. And, sadly, pain is the biggest motivator. You know? We need to be in a lot of pain before we need to change and then start making decisions and actually thoroughly looking into these topics and going, “OK, let’s apply it.” And actually apply it.

Because we can tell ourselves all sorts of things and think we’ve getting away with it.

Stuart Cooke: So, do you think that the paleo diet would be everyone?

Darryl Edwards: Um. You’ve asked a good question.

Stuart Cooke: It’s a loaded question.

Darryl Edwards: Yes. I mean, yes in the sense that I believe human beings are omnivorous. There were no hunter-gatherer populations that are just carnivorous or just herbivores. We are omnivores. We should have animal protein and vegetable matter and plant matter in our diets. And on that basis, it of course is suitable for all human beings.

Of course, ethics, morals, cultural decisions can also come into play. And that may be a barrier as to whether you can partake, happily, with the paleo diet. You know, if I was French, for example, and bread is an extremely important part of my lifestyle, it may be very difficult for me to avoid grains and take on board paleo unless I’ve got some health issues that came about by me consuming grains. Do you know what I mean?

So, I think yes, it’s suitable for all. But it comes down to the individual whether XXyou type it painfully enough? 0:13:49.000XX for you to want to make the transition or whether you believe that the foods that you consume will lead to a healthier and more productive life; lifestyle.

Stuart Cooke: And I think it’s about finding your sweet spot, too, because we’re all so very, very different whether it be from a genetic level or almost an ancestral level. It finding out what works for us. It might be higher fat for some. It might be higher carbohydrate for others. But I think we can all benefit from pulling toxins and processed chemicals out of our diet, for sure.

Darryl Edwards: Yeah, for sure. That’s a good point. Again, you know, as we’ve been doing this quite a while, I’m always toying with the idea of this kind of this one-size-fits-all or should it be down the stage of being so individualize. And so an individual description in terms of our nutritional macronutrient profile and what we should be consuming.

And I’m not veering most towards that actually I believe if we’re healthy, XXat once I should feel it all?? 0:15:00.000XX. And the reason I believe that is because if you do go to a hunter-gatherer population, they were eating foods based on their environments. They weren’t choosing foods based on, “Oh, well, we’re a hunter-gatherer of this persuasion, so we’re gonna predominantly have fats.” That wasn’t…

Guy Lawrence: “That wasn’t an option, was it?”

Darryl Edwards: Yeah. It was based on their environments. And, again, I can’t imagine people saying, within that community, that small community, “Hey, you know what? I don’t really fancy eating food. I want to have a lower food consumption because I don’t feel too good on food.” I’m pretty certain most people had exactly the same template in terms of their food consumption, based on what was available in their environments.

I think, for us in the present day, most of us are suffering from all sorts of ailments, you know, whether it’s epigenetically, whether it’s environmental, that we probably do have to have a personalized prescription. But I think that’s more to do with the travails of one society rather than the fact that we need an individual prescription. That’s just my take.

Stuart Cooke: Oh, absolutely. And I think our interpretation of our environment is a little skewed as well, because our environment now has a Pizza Hut on every corner and a fast food take-away next door to that, and a supermarket right next door. So, we kind of; it’s a struggle now to actually connect with these beautiful whole foods unless we go out of our way to farmers markets and the like.

Darryl Edwards: That’s a very good point. I mean, yeah, we don’t have to hunt for our food anymore, and hunting would be going to a farmers market or going to a local supermarket or going to the fridge.

Stuart Cooke: Hunting for the cheapest pizza.

Guy Lawrence: So, for anyone listening to this, Darryl, that would be, maybe, wanting to create change with their nutrition and diet, they look at it and go, like, it’s so overwhelming. We have all these emotional attachments to changing these foods and everything else.

What would you say would be; how would you prescribe it? Where would you say to start, for someone to just go… Do they go cold turkey? Do they do it softly, softly? You know?

Darryl Edwards: Um, yeah. That’s a really good question. For myself, I went; I kind of selected what I knew wouldn’t be a heartache for me in terms of going cold turkey. So, for example, dairy was easy to do. Literary, day zero, no dairy. That’s it.

Oats, for example, never: “Boom.” It was easy for me to select certain food types and go, “Right, you know what? I’m not going to have any issues with avoiding those.”

Others that were a little more troublesome, you know, I had to just phase them out over time. And that’s what worked for me. So I think it depends on your personality. It depends on your views about willpower. It’s also deciding what’s going to be a long-term decision for you.

So, I think people can, in the short term, be really strict and go cold turkey and then they’ll just break down and backslide, maybe even worse than their original starting point in terms of their dietary choices.
So, I think it’s really worthwhile thinking about, well, why am I doing this? You know, is it because of health? Is it because I want to look good? Is it because I just want to drop a dress size? What’s the reasoning behind this?

And if that reason is fairly short-term, “I want to lose five kilos in six months,” then you might only decide to follow that lifestyle change for six months, because you’ve achieved your objective. You’ve achieved your goal. And then you’re likely to kind of bounce back.

Whereas, myself, I had to make sure I was underpinning my lifestyle. The reason for my lifestyle change is underpinned by health. And so I’m always looking at, not just today, not just in a year’s time, but literally decades ahead is part of my vision.

And so it means I’m not perfect in my decisions but at least the majority of the times it’s always in the back of my mind. Do I want to take the left path to destruction and poor health? Or will I veer much more to the right and go, hey, more or less I’m making the best decisions that I can, and I feel really happy about making those choices. So, I don’t feel as if I’m punishing myself.

And I think that’s what, yeah, I think it’s: Don’t punish yourself and try to make a long-term decision.

Stuart Cooke: I think it allows us to reconnect ourselves with food as well, because historically, with our processed and packaged food, it’s a quick, you know, slap it in the microwave, boil in the bag, open a packet, put it on the plate.

Whereas now, you know, we’re careful about the fruits and vegetables and meats that we can prepare. We understand taste. And when you strip, when you move away from your processed packaged foods, then you can start exploring things like herbs and spices as well to bring those flavors together. So, it’s about getting back in the kitchen and understanding that cooking is actually part of our day, where as ordinarily it might just be: Slap it in the microwave, put the TV on, and just eat.

Stuart Cooke: I kind of like that side of it. And also, from a parent’s perspective, it’s great as well, because your kids see you doing that and we don’t; that’s such a vital aspect of our upbringing, which is cooking and preparation of food.

Darryl Edwards: That’s also a very good point. I mean, yeah, a lot of what I remember I can reference as a child, and the lessons that I was taught by my parents in terms of food preparation and selecting food. And it’s amazing what comes flooding back, know that I’m actually spending more time thinking about food preparation. But I spent, you know, a good 10, 15 years, literally, what can I source as cheaply as I can, as conveniently as I can, and if I do have to carry it home, it literally is popping it in the microwave, dishing it onto the plate.
Guy Lawrence: I think, as well, when you’re doing that, you have no idea what’s going in there. No idea at all, you know?

Darryl Edwards: You simply don’t care. You don’t care. As long as you kind of fill that need of, “I need to eat food,” I mean, yeah, I know food is an inconvenience most of the time. It’s like, “Oh, I have to eat because I’m hungry.” It’s like, “Why am I hungry? Why can’t I just survive without food?”

Now, of course, I recognize that it’s extremely important and it’s about nutrition and not just enjoyment. It actually feeds us in many, many ways.

Stuart Cooke: It’s fueling our body.

So, just to put that into perspective, given the fact that it’s quite late where you are, can you tell us what you have eaten today, from breakfast to now?

Darryl Edwards: Yeah. So, breakfast I had some eggs, like fried eggs, kind of scrambled. I had some sardines and some veg. And a couple of mandarins as a kind of dessert, for breakfast. I just had some nuts at lunch. It was very, very light. This evening I had some fish and some veg.

Guy Lawrence: Easy. So, it doesn’t have to be wild and wacky. You know, you eat whole foods, real foods, there’s no craziness going on.

Darryl Edwards: Yeah, no, exactly. It’s fairly straight-forward. So, I think there are times where I don’t have time to think about food preparations. It’s just a quick marinade, and it’s popped in the oven, job done. Throw some oil over, coconut oil, job done.

Other times you want to experiment a bit, you want to kind of go, “Hey let me tweak this recipe,” and, you know, slow-cook it. But it allows; you can work it into your lifestyle where, I don’t have much time but I’d still rather do that than pop to the KFC, which is next door.

Stuart Cooke: Especially with the likes of the slow cooker, which has become our best friend now. Just, you know, whack everything in in the morning and in the evening you’ve got the most amazing meal that you can then reheat for breakfast. It’s easy.

Darryl Edwards: Exactly. Yeah. I mean, breakfast is just another meal, at the end of the day. So, yeah.

Guy Lawrence: I’ve got to ask one question, Stu, I’ve got to ask you: What have you had for breakfast this morning? Because this guy is legendary with his breakfasts.

Stuart Cooke: Yeah. OK. So, what have I had for breakfast? So, last night I made up a chili. So, just with a grass-fed mince and just mushrooms, veggies, I probably put a bit of paprika in there; a little bit of curry powder. A few spices. And I put a sweet potato in the oven. And then mashed up an avocado; did all of that.

Now, I ate half of it last night and I reheated the other half this morning so the looks on the girls were: “Oh, Dad, your breakfast is so smelly.” And I said, “Well, forget it. It’s so tasty.” So, I’ve had chili this morning.

But ordinarily, my breakfasts are quite similar to yours, Darryl, because I’ve got the biggest sardine fetish in the world. I can’t help myself. I often slip a few cans in when I’m kind of traveling around as well, just to make sure I get my fix.

Darryl Edwards: That’s a good idea, actually. I mean, it’s such good value for money. And I’m quite appreciative of the fact that people, they hate; it’s a love-hate relationship with sardines and I’m quite happy that a lot of people hate sardines because it keeps the price down.

Stuart Cooke: It does.

Darryl Edwards: So, a lot of the foods that we really enjoy that are paleo are becoming quite pricey, like coconut oil. Years ago, it was pretty cheap; almost a throwaway. It’s pretty pricey now. Avocados, same sort of deal. So, yeah, I’m…

Stuart Cooke: Let’s keep the sardines to kind of an underground Fight Club secret. Just don’t tell anybody.

Darryl Edwards: Don’t talk about it. Yeah.

Stuart Cooke: I might rush out this morning and buy up a small pallet full of them, because they’ve got a good shelf life.

So, I’ve got a bit of a left-field question. And, so, talking about your primal beliefs, how do they fit in outside of just food and exercise? And when I say that, I’m thinking about, kind of, you know, modern-day dude, he’s got a mobile phone stuck to his ear 24-7, gets up in the morning, has a shower, he’s got his shampoo, conditioner, soap, deodorant, aftershave, chemical toxins galore. What do you do to address the environmental side of things, if anything?

Darryl Edwards: Yeah, so, well, starting with the mobile phone. I try and use hands-free or headphones. So, it’s been years since I’ve had it pressed to my ear. I try to avoid that as much as I can. In terms of, like, cosmetics and toiletries, so now everything that I use is, you know, no paraffins, no sodium laureth sulfate.

I’m pretty strict and a tight regimen about exactly what I’m going to be using. So, I think that the food and movement was a great gateway to start questioning other aspects of our lifestyle. It’s like: What’s the point in me trying to avoid toxins that I’m consuming, but yet I’m splashing all sorts of rubbish on my skin and in shampoo, toothpaste, and the like.

So, it doesn’t take long to start not only looking at the labels on the back of food products but also on the labels on the back of toiletries and go, “What does that mean? What’s that?” You know. XX??? paraffin?? 0:28:13.000XX. What’s that? What’s all that about?”

So, it doesn’t take long to educate yourself and go, “Ah! It’s harmful. Ah! That’s a carcinogenic. Oh my goodness, that’s, you know, petro-based, petroleum-based product.” I don’t want that. Don’t want to be using that.

So, I think, another thing, we do live in the 21st century. We can only mitigate the risks as best as possible without living out on the sticks. I mean, wherever you live in the world you’re tainted by some form of toxin. You know, a toxic environment wherever you are, unfortunately. So, you can only do the best that you can.

And so, I no longer use plastics in the kitchen. So, I no longer use any kind of harsh chemicals in terms of cleaning products as well as what I use on my skin. And I think you just start questioning every single aspect of your life. I can’t avoid using my mobile phone, but…

Stuart Cooke: You do the best you can.

Darryl Edwards: Do the best you can. Yeah. Which is, I think, it’s far better than just going, “Oh, there’s nothing I can do about this. I’ll just…”

Stuart Cooke: No, that’s right. I always like to think about the nicotine patches that you can purchase and you pop on your skin. And people don’t understand that you put one of those patches on your arm and within 10 minutes, the nicotine is in your blood system. Well, that’s the same vessel for transporting whatever it is in your moisturizer or your soap or shampoo, goes; it’s the same thing.

And because we just think, “Well, that’s just soap,” or, “That’s just conditioner,” we just don’t think along those lines. So, yeah, definitely great just to be aware of it and do the best we can, I think.

Darryl Edwards: Yeah. And it’s amazing you say that, because we’re watching adverts all the time, anti-aging products telling us about the fact that these chemicals are absorbed into the skin and affects the XXchemical?? 0:30:23.000XX structure of the skin and affects the follicles in the hair, and of course, XXsomebody’s??XX going to say it’s a pseudoscience and doesn’t really work. But at the end of the day, you know, the largest organ on our body, i.e. the skin, does absorb some of these nutrients.

Stuart Cooke: It’s just nuts, isn’t it?

Darryl Edwards: Yeah, exactly. So, it’s kind of common sense but as you said, we kind of go, “Eh. Meh. It’s just on the surface. It’s all external. It’s the surface of the skin. It’s kind of impervious. It doesn’t really matter.” Actually, yes it does.

So, if somebody suffers from a lot of skin issues for many, many years and has seen their dermatologist and been told there is nothing you can do, dietary or externally, that’s going to make any difference, apart from taking these topical creams, you know. The steroid creams will work. “But nothing else you can do is gonna make any difference.” And actually, there are things we can do to make a difference.” You know?

Stuart Cooke: Perhaps we could work together and come up with a skin care range based upon sardines.

Guy Lawrence: That would be such a winner.

Stuart Cooke: It would be. You can be the guinea pig, Guy.

Darryl Edwards: I think it would be just be XXyou and I purchasing that 0:31:39.000XX. I don’t think anyone else would but into that.

Guy Lawrence: I just want to add, as well, because you guys are raving about sardines, I buy cans of them and they sit on my shelf for weeks and I have to build up the courage to eat them. I just can’t swallow them. I’ll put about 6,000 spices in it, but…

Darryl Edwards: It needs spices. But, I’ll tell you want, again, as a kid, it was kind of; it’s a “poor man’s food.” And so you just XXget used to its 0:32:09.000XX taste and, fortunately, I had a lot of fish as a youngster, so that fishy smell doesn’t; yeah, whatever.

Stuart Cooke: Absolutely.

Darryl Edwards: It’s a great source of calcium as well.

Stuart Cooke: Oh, I love it. Bones and all. I used to take them out, but not anymore. I love it.

Guy Lawrence: So, I was thinking it would be great to just get into the movement side of things now. Because we see that you’re doing some unconventional things in the way of diet and fitness. And we saw a quote on your website the other day that you help people who hate exercise get fit and eat that way. So, I wondered if you could just elaborate on what actually it is that you do.

Darryl Edwards: Yeah, so, Primal Play is my movement methodology. And part of that is its designed for people who hate to exercise. And I think quite a lot of us, even when we kid ourselves otherwise, we do hate to exercise, because it’s a chore, it’s kind of punishing/grueling, and we do it because we recognize it’s gonna be beneficial for us. Because we either want to get fitter or we want to, again, look good-natured or whatever it is.

So, we put ourselves through the paces but the experience itself may not be that pleasurable.

And so Primal Play is really getting people to focus on what is enjoyable about movement. The essence of movements. And most conventional exercise doesn’t necessarily address that, in my opinion.

Guy Lawrence: Do you think it would be fair to say, because, like, I come from a background as a fitness trainer as well, when you exercise you’re always fixated on the end goal. So, let’s say I’m going to go for a run, 10Ks, and I’m fixated on my time and everything else. And then I’m done, you know. Psychologically I can relax and watch TV or whatever. You know? And from what you’re sort of promoting is that you can be; everything’s about just being present. Being in the moment and enjoying the process.

Darryl Edwards: Yes. Yep. That’s exactly right. I mean, being mindful and thinking about the process rather than the goal; the end result. And making sure you’re getting instant gratification when it comes to movement.

So, most people will be thinking about the end result. You know: the goal. “At the end of my 10K run, everything’s going to be great. I’m going to get the endorphin rush, it’s going to be amazing, and I can take off and have a run completed.”

But starting that 10K? Pfft. You know, it’s very rare, thinking about when I used to do a lot of running, it was rare that I would enjoy that first step of the run. Very rare. You know? Putting that playlist on my iPod of 2,000 songs and I’d still be bored out of my skull. You know? Thinking: What song have I got on my iPod that’s actually gonna keep me going for the next 25 minutes, or whatever.

So, yeah, for some people who are really motivated to exercise, it doesn’t matter. They’re not distracted. They can just get stuff done. But most of us I don’t think are that self-disciplined. I think we force ourselves into this culture of exercise and fitness because we know it’s so beneficial.

Guy Lawrence: Definitely. Definitely. Yeah.

I always remember the amount of miserable faces that would walk into the gymnasium: “Oh, my God, I’ve got to do this for an hour.”

Stuart Cooke: That’s because you were training there, Guy.

Guy Lawrence: I would soon put a smile on their face; don’t you worry about it.

It makes me think of surfing, as well, because myself and Stu have taken up surfing because I live just outside Maroubra Beach. And when I’m in there, it’s all about the moment. Like, I never think, “When is this gonna end?” I’m just enjoying the process of it all and the elements around me. And it doesn’t feel like a chore.

And sometimes I go out and go, “God. I’m knackered. That was really hard work.” But at the time I didn’t have to think about it in any sense, and I’d have a smile on my face.

Darryl Edwards: In that compression of time, it’s really important.

Stuart Cooke: What would one of your fitness sessions look like? What do you get into?

Darryl Edwards: It’s very difficult to describe, really, but I sort of can just visualize; if you can think about going back to being a kid and playing at any game that you played as a kid, which was about including everyone who was available to play. Yeah?
So, there was no kind of like, “Oh, you’re not good enough to play this game. You don’t have the right skill level. You’re not the right age. You’re not the right sex.” Whatever. So, being very inclusive. Again, ensuring that there’s maximum enjoyment right from the off.

And usually ensuring that there’s some sort of cooperation kind of teamwork is involved. And so that can be everything from a modified version of tag. Or, I came at this with about three or four different variants of tag when I went to Australia. “Tips” is one. And I was, like, “What the heck is that: tips?”

Stuart Cooke: Yeah, exactly.

Darryl Edwards: So I was like, yeah, we’re going to play tag, and they were like, “What’s tag?”

Stuart Cooke: We used to call it “it” at school.

Darryl Edwards: Yeah, “it” as well. Yeah. So, I play like a modified version of tag, which is more suitable for adults and doesn’t involved running around like a maniac for hours on end.

But it’s kind of taking that playful, kind of play-based activity but making sure there is some training and conditioning effect from it. So, not just the completely aimless, where it’s like, “Oh, what’s the point of doing this?” But actually, I want to play, but I still want to get stronger. I still want to get fitter. I still want to build up my endurance and stamina. Etcetera, etcetera, etcetera.

So, I’ll still have those fitness goals, but I want to make sure that it’s all wrapped around this kind of veneer of play.

Stuart Cooke: So, you’re playing and your participants have to wear a 10kg weights vest. Is that correct?

Darryl Edwards: Yeah. You know, I’m going to add that to the repertoire next.

I suppose people can see, can check out my YouTube channel to see, get an idea of what my Primal Play session looks like. Or, even better, try and participate in one of my workshops.

But, yeah, for people who take part are in two categories. There are those who hate exercise, who have been sedentary, like couch potatoes, for 10 years, who go, “You know? I want to; show me what I can do to enjoy exercise again.” And I also get a second category of individuals who are, like, “I’m really fit. There’s nothing you can do with play that’s gonna challenge me.”

Stuart Cooke: That’s a dangerous question.

Darryl Edwards: I say, “OK. Let’s see what we can do.”

So, it’s great to pit those complete, diametrically opposed individuals and go with someone who’s an elite athlete and someone who’s a couch potato and get them both to play this game, but feel as if you’re both working out. You know what I mean? You both feel as if you’re working at maximal output, but you’re doing it together. Well, then you’re thinking, “Oh, my gosh. You’re just so weak and pathetic. What’s the point in me doing this with you?” Or, “Oh, my goodness. They’re so big and strong and intimidating. There’s no way we’re going to be able to work out or play out together.”

So, yeah, it’s a very interesting concept. It’s taken me awhile to develop this. And the great thing about it is people tend to have a great time and oftentimes go, “Oh, my goodness. I didn’t realize… Why am I sore?”

Guy Lawrence: I think you mentioned the word “community” as well, at the beginning, and I think that’s so important as well. And when it comes to exercise, if you are doing this in a fun group environment, it really brings out the best of you. And you’re sharing an experience with other people, as opposed to just; I keep using running as an analogy, but just listening to an iPod, running on your own, it’s such a different thing. You know? And you can have laughter and fun and it will motivate you to go back and do it again.

Stuart Cooke: I think it’s really good to mix it up as well. Because I keep myself reasonably fit and healthy, but, you know, after an afternoon’s play with the kids, you know, the next day I have got all of these sore muscles all over the place where I never thought I had muscles. And I’m thinking, “What on earth did I do?” And I thought, crikey, of course, I’m crawling along on the grass like a lunatic, and enjoying it, having fun, laughing, and it must be beneficial too.

Darryl Edwards: Yeah. Of course. Yeah. That social aspect. And I think social isolation is, again, pretty much part of the modern era. And we’re quite happy; a lot of us are happy to be on our own, be completely isolated, and keeping fit is also part of that. “I just want to be in the zone on my own, nobody talking to me.” And even if you go into a group class, you know? I’ve been to lots of group classes at the gym, and it’s so much you’re siloed, you’re almost cloned with 20 other people doing your own thing and you might have a chat at the end: “Wasn’t that a great class, guys?” “Yeah!” And that’s the end of it of.

Guy Lawrence: That’s the only direction you go.

So, from a motivational perspective, right, so you’ve got the unmotivated person and they’ve got sedentary habits, where should they start? What would you recommend? Like, even from a mindset perspective, you know? To just get them over the edge, get them going?

Darryl Edwards: I suppose it’s trying to get them to integrate movement into their normal day. So, I think for somebody like that, to say to them, “Hey. You just need to just do 20 minutes a day. Just do half an hour three times a week.” That’s gonna seem like a mountain that’s impossible to climb, for them. But if you present it in the sense that, hey, you know what? You can just think of it as an interesting way to get XXout of the chair, for a start? 0:43:01.000XX. That’s one thing you can do. You know. You can start thinking of the stairs as your gym equipment. Every time you see the stairs, and you see a lift, you can go, “You know what? I’m gonna take the stairs because that’s me getting my workout; me actually doing some work.”
So, I think just presenting interesting opportunistic ways for them to get more movement into their day and hopefully start creating a bit of an appetite for that.

And for someone who’s naturally, who’s struggled to maintain the habits; form a habit of exercise, I would join a gym in January, and you’d be lucky if you’d see me there from February on. It just wouldn’t happen. I may be there in June to get ready for the beach in the summer, for holiday. But I’d be literally like, “Yeah, yeah, I’m all keen, ready to go, but I couldn’t maintain that habit. And I think part of that was because you’re going from zero to wannabe hero in a short space of time. You get sore, you achieve a lot in what’s actually a short space of time, but it’s kind of painful. It’s uncomfortable. It gets boring and routine. So you’ve got to find a way of making sure it just becomes the norm. It’s not a hobby anymore. It’s just part and parcel to integrate into your day.

And I’m finding I’m spending more time moving. If I go for a walk now, if I’m waiting for the bus, there are times when I will race the bus. I’ll purposefully be one step away from where I need to be, because I want to sprint for that bus. Or I’ll XXsit in the bus shelter and I can’t do proper pull-ups here?? 0:44:47.000XX I’ll walk around the wall because I want to text my balance out. The mindset that I have now has developed to the point where I don’t need a gym anymore, necessarily. Because the world is my gymnasium.

And that’s what I try to foster with my clients is that, yeah, wherever you’re at, whether it’s a hotel room, your living space, you’re in the outdoors, your gym, you’ve got to view it in a different way. And then you’re gonna start craving opportunities for yourself and hopefully enjoy those opportunities and then you can’t wait. And you almost itching for that next movement experience. I think that’s the way to go.

Stuart Cooke: That’s perfect. It is almost; it’s almost childlike in the thinking, because when I think of children out on the street, they very rarely sit and stand in one place at one time. If there’s a wall, they’ll be on the wall. If there’s a tree, they’ll be hanging off the tree, doing stuff. They never stop. And it’s kind of getting back to that way of thinking, opening up, letting go, having fun, and moving as well.

Darryl Edwards: That’s a great point. You know the comedian Lee Evans? The English comedian? So, I saw a show that he was on; a talk show that he was on. And he was like really animated and he was kind of climbing over the sofa and was being his, kind of, crazy self. And he was being asked about his age. And I think he’s just 50 or in his 50s. And he looks; you could take off 10, 15 years easily. He looks absolutely fantastic.

And there was a moment during this interview where he became very adult-like. He stopped playing around and started to be really serious. And immediately, those of us watching were like, “He looks his age now.” Seriously. It was like, “He looks 50 now.”

Guy Lawrence: Yeah. That’s nuts, isn’t it?

Darryl Edwards: What he was like before, he could have been 30, 35 easily. And I think that hits the nail on the head. That childlike, almost innocence. That kind of like nervous energy that kids have, once you lose that. Yeah.

Stuart Cooke: That’s right. Use it or lose it, isn’t it? That’s what they say.

Guy Lawrence: Definitely. So, what recovery kind of strategies do you do, Darryl? Do you think about it much or…

Darryl Edwards: It’s a bit like when you start looking at diet and you start, say, looking at paleo and you might start kind of weighing your food, measuring your food, thinking about, “Oh, I need to XXwork out with these shows here? 0:47:49.000XX and then you start thinking about: What times of day do I need to eat for optimal X, Y, and Zed. And then go, “Actually, no. I’ll just eat when I’m hungry. I’ll make sure what is on the plate is a decent portion. And I’m gonna be satisfied with…” You kind of just get a feel for what your body needs.

I think it’s the exact same with movements. You know, some days I go harder than others. Sometimes I play with others. And I just know what type of recovery I need for me to either continue with the same intensity or have to drop it down a bit. So, I think, again, being kind of childlike, I don’t remember being a kid, my mates coming around and saying, “Hey, Darryl, do you want to come out and play today?” And I’d go, “No. No chance, mate. I feel a bit sore from playing tag all day.”

Guy Lawrence: “I’m in recovery mode.”

Darryl Edwards: I do a bit of stretching and I’ll be fine.

Guy Lawrence: It comes back to listening to your body, right? And just being in tune. And I think the more you kind of take out the processed foods and get a good night’s sleep.

Stuart Cooke: But that’s it. You’ve touched on nutrition prior to that. But that is probably one of the biggest elements of your recovery. You have pulled out all of the inflammatory foods out of your diet and you’ve replaced them with these beautiful whole foods. They’re nutritious and healing. And that’s probably one of the best things you could do.”

Darryl Edwards: For sure. I think that’s a really good point. And also, I think if you have, in terms of movement, traditionally, I would have a one-dimensional or two-dimensional approach to fitness. You know, one-dimensional being I’m quite good at endurance stuff, so that’s what I’m gonna focus on. I’m quite good at cardio stuff. That’s what I’m gonna focus on. But need to get a bit of strength in there. So, ah, I see another dimension. I’ve covered two dimensions. But now I recognize that if I have a really wide repertoire of movement, I’m less likely to be injured. I’m less likely to have repetitive stress and strain. So, I’m less likely to be sore, actually. You know?

It sort of the point where I’m just kind of completely beaten up. And so if I do get sore, it’s sore to the point where I’m still not deterred from continuing to move. And I think that’s also part of listening to yourself. Actually, you know what. I’m sure, again, my ancient ancestors would be going for a heavy-duty hunt one day. Did they come back the following day when the didn’t capture anything and go, “Hey, you know what, today we’re just gonna stay; we’re not gonna go for a hunt because I’m sore and we didn’t even get any food yesterday.” Do you know what I mean? It was like, no, what do you mean “sore”? Muscle soreness? What’s that about?

Even that I think is definitely the fitness industry telling us that we should avoid movement if we’re feeling a bit sore. Because I don’t remember my father telling me when I was young that he was really sore from all the heavy lifting he had to do when he went to work. Do you know what I mean? He was tired. He had a hard day. But he wasn’t talking about XX???and saying I need to get a ??? 0:51:08.000XX.

Stuart Cooke: Yeah, I get that completely.

Darryl Edwards: I push it because I’m too knackered or…

You just had to get stuff done. You just had to get stuff done. And I think that’s, as well as listening to ourselves, also knowing a safe limit to ensure that we’re still challenging ourselves because the day we can’t challenge ourselves, you know…”

Guy Lawrence: And most people, sadly, don’t move enough. The sit in front of a computer all day. They’re hunched over. Their posture’s just doing one thing. And even if they just moved, psychologically as well. You know, it’s massive. They’d get into it.

I’m checking the time. We’re starting to run out of time. So, we always ask a question on the podcast each week, and it’s: What’s the best piece of advice you’ve ever been given? It’s such a small question.

Darryl Edwards: I had a book autographed by Mark Twight, who owns; the founder of Gym Jones, a fantastic gym facility in the U.S. He trained the guys in 300. And I was fortunate enough to spend some time in his facility when I started kind of exploring fitness and looking at different movement. But he basically wrote in my book, which he signed to me, and he said, basically, to kind of find your path. Find your way. Get off the path. And then, you know, get off it. Kind of deviate from that quite to an extreme level. And then come back to the path.

And that resonated with me then and it still resonates with me now, to the point where I think even as convinced as I may be about a particular path, whether it’s nutrition, movement, lifestyle, never stop questioning. Because I think you may be called back to that. But at least you’re completely aware of everything in the periphery. So, that’s probably the best advice I’ve received in recent memory. And it’s what I definitely will follow.

Guy Lawrence: That’s fantastic. Some of this brings to mind, I remember thinking the more you know, the more you actually don’t know.

Darryl Edwards: Yes.

Guy Lawrence: So, remaining open to it.

Darryl Edwards: Yeah, that’s a really good point, and I think simplicity now, I mean definitely for myself, I’ve initially amassed so much knowledge and intellect, I believe, is the way for me to improve my lifestyle. You know? “If I can have a Ph.D in nutrition and biochemistry, and I can be a chef, and I can become an exercise scientist, and I can…” You know what I mean? If I can master all of these different disciplines, then I’ll be healthy. And the reality is, if I could actually just implement some of the bare-bone basics, that’s good enough. Do you know what I mean? You don’t need to know that much, really.
Guy Lawrence: It doesn’t have to be complicated, does it?

Darryl Edwards: It doesn’t have to be complicated, no. You just have to basically implement it. And so now I’m actually spending less time researching unnecessarily, and thinking, hey, I just need to start doing a lot of this stuff that I already know.

Guy Lawrence: Less thinking, more doing. Yeah.

Darryl Edwards: Yeah. Exactly.

Guy Lawrence: Have you got any projects coming up in the future? What’s next for you, Darryl?

Darryl Edwards: Yeah, I’ve got a few projects on the go. So, the next big project is releasing PrimalPlay.com. So, I’m working on that at the moment. As I said, I’ve kind of worked on this movement methodology for some time, and kind of gaining a lot of attention in that area. So, I’m going to have a dedicated website with downloadable videos, a kind of community base of people who want to play more and recognize it’s part of a lifestyle rather than just the physical aspects. But it kind of permeates through every single part of your lifestyle.

Just learning how to kind of enjoy life, actually. And I’m working on my second book, which is going to be based on Primal Play. So, that’s going to be published by Primal Blueprint Publishing, so Mark Sisson’s publishing house.

And a pet project, a little side project I’m working on, is related to travel hacking. I’m not sure if you know much about this, but it’s basically a way of getting very cheap or completely free travel legally using certain strategies. So, that’s another website I’m going to be launching. Because I’m traveling quite a bit. I’m definitely a master now at getting upgrades and all sorts of stuff. So I’m kind of packaging it up and creating a launch space for that.

Guy Lawrence: Brilliant.

And then you can combine them all together: travel cheaply, play everywhere, and eat this paleo lifestyle while you’re doing it. And have fun along the way.

Stuart Cooke: Fantastic.

Guy Lawrence: That’s awesome, mate. That’s awesome. So, for anyone listening to this, where do they go if they want to get in touch with you; find out more about you, Darryl? Where is the best place to go right now?

Darryl Edwards: The best place is on my blog at TheFitnessExplorer.com. PrimalPlay.com will be available shortly. And just get in touch with me on social media. So, @fitnessexplorer on Twitter, Facebook.com/fitnessexplorer, and YouTube.com/fitnessexplorer, so you can see all my videos and just get a feel for what I’m doing.

And, of course, you can buy my book, Paleo Fitness, which is available in all good bookstores.

Guy Lawrence: Awesome. We’ll link out to everything so people who come to our blog and all the rest of it can check you out, Darryl.

That was awesome. Thank you so much for joining us on the show.

Stuart Cooke: Yeah. Thank you. I’ve had a lot of fun today.

Darryl Edwards: Thank you very much, guys. I’ve really enjoyed it. It’s been a real pleasure. It’s also like a smorgasbord of accents as well, which is quite cool.

Stuart Cooke: It is. That’s right. We’ll confuse the listeners. Maybe we’ll run a competition to spot the accent.

Darryl Edwards: We’re going to have some captions there.

Guy Lawrence: Google Translate.

Stuart Cooke: Perfect.

Guy Lawrence: Awesome.

Thanks so much, Darryl.

Stuart Cooke: Thank you, buddy.

Darryl Edwards: Cheers, guys.

 

Alexx Stuart: Should We Use Sunscreen?

The video above is under 3 minutes long.

alexx stuartSunscreen, a hot topic (pun intended) but a topic well worth raising. Did you know the skin is the largest human organ and the average adult has a skin surface area of over 21 square feet and accounts for 6% to 10% of your body weight. So with this in mind, I certainly think we should be considering what we put on our body, with sunscreen being one of them as it get’s warmer here in Australia.

Our guest Alexx Stuart is a research writer and presenter where she covers conscious living, organics, toxic free personal care, ingredient exposées and inspiring people to create beautiful change.

Full Interview with Alexx Stuart: Real Food & Low Tox Living

downloaditunesIn this episode we talk about:-

  • What exactly low tox living is
  • If sunscreen is harmful
  • Why eating more fat is healthy for your skin
  • Is organic food worth it
  • How to eat organic and still save money
  • How to tackle kids lunchboxes
  • What’s the real deal with GMO
  • And much much more…

Want to know more about Alexx Stuart?

CLICK HERE for all Episodes of 180TV

Alexx Stuart Interview Transcript

Guy Lawrence: Hey, this is Guy Lawrence of 180 Nutrition and welcome to another episode of the Health Sessions. Our special guest today is the lovely Alexx Stuart of Real Food and Low Tox Living.
She’s an exceptionally well-researched writer and explorer, and we were super keen to get her one the show today to share her thoughts on many of the topics, especially when it comes to toxicity and toxins within our daily lives, from our food to our environment, even the things that we put on our skin.
And she’s absolutely a wealth of knowledge, and there are some gems of information in there for you, and we tackle things from sunscreen to GMOs to even how we can improve foods that go into kids’ lunch boxes without stressing the parents out too much, either, you know.
As always, I learned a lot from this today, and I’m sure Stu did, too, because we get to hang out with these people on a weekly basis and it really is a privilege for us, and it’s fantastic, you know, and we want to get that information across to you, so if you are enjoying the shows, as well, we’d really appreciate a review on iTunes. It just helps us with our rankings. Helps us get the word out there and what we believe to be, you know, amazing health.
Anyway, enjoy the show. I’m sure you’re going to learn heaps. Just pop those headphones on. Go for a nice walk. Drive in the car. I’m sure you’ll get a lot out of it and be part of the conversation, too. Until the next time. Enjoy. Cheers.
Guy Lawrence: Hey, this is Guy Lawrence and I’m joined today, as always, with Mr. Stuart Cooke. Hey, Stewey.
Stuart Cooke: Hello.
Guy Lawrence: And our lovely guest today is Miss Alexx Stuart. How are you?
Alexx Stuart: Good. Thanks, Guy and Stu. How are you guys?
Guy Lawrence: Yeah, fantastic. I thought we’d start off by filling in the listeners a bit on about how we met, because we were all at the Tasmanian Primal Living Conference a few weeks ago, and you were one of the key speakers there, as well, and I must admit, I probably registered about five percent of what you said because I was up straight after you.
Alexx Stuart: That’s right!
Guy Lawrence: Yes, yes, but we got to sit next to each other on the table that night and it was wonderful and I thought, “My God, I was just chatting with Stewey, we have to get you on this podcast to share your wealth of knowledge with us, so…
Alexx Stuart: I’m so excited to be here.
Guy Lawrence: It’s really appreciated. The best place to start is where did your health journey start? Because you set up, you know, your business with Real Food and Low Tox Living, and where did that journey start for you and, you know, you started to make the change into the whole health and wellness industry and to get so passionate about it?
Alexx Stuart: Yeah. I’ve always been a teacher, and it’s so funny, I love getting older, and I know a lot of people don’t say that, but I really love getting older for what you see, your true ability to serve people is, and, you know, I spent a few years in the cosmetics industry. I spent a few years in the hospitality industry. There were some nights as a night club singer in between all of that.
Guy Lawrence: Oh, wow!
Stuart Cooke: Wow!
Alexx Stuart: What I realized as time went on was I really adored helping people make better choices, and sort of underpinned that with a health journey that was a little bit challenging personally. Let’s see, how do we make it short? We have chronic tonsillitis, like literally sixty rounds of antibiotics over my lifetime, then developed, once I got into cosmetics, polycystic ovarian syndrome.
You know, we always talked about the rare algae from the Croatian Seas and the this and the that, but we never talked about all those preservatives and horrible things that were in the creams, as well, and when I think back to my cosmetics use, every second girl had some sort of reproductive organ issue of some kind.
People were trying to get pregnant. People had endometriosis, polycystic ovarian syndrome, so many of us were popping pain killers for migraines, and it’s a real learning experience looking back now. If, you know, I had friends with daughters, I mean even sons, and we all get affected by chemicals. It’s really lovely to be able to help on that front.
But, anyway, back to how I got into it. I sort of just started to realize it wasn’t right that I was so sick, you know? I was a young, healthy person when I wasn’t in a migraine mode or having chronic tonsillitis or getting glandular fever. In between there were these windows of feeling awesome, and I just, I wanted that window to grow, and I remember being in my little flat in Bondi on my third round of ridiculous strength antibiotics, sort of leaning out over the bed and spitting into, like, a little water bottle because I couldn’t bear to swallow. This is sort of TMI, but you’ve got to know everything, and just thinking, “There has to be a better way.”
Humans are so apocalyptic, aren’t we? We wait until things are really, really bad until we actually decide to do something.
Stuart Cooke: We move by pain, for sure.
Alexx Stuart: Yeah, I know. It’s so sad. So much time wasted, and so cut through, then, a whole bunch of years realizing I was a really good teacher in cosmetics and, bartending, I would always kind of take people on these adventures and show them drinks and ideas that they’d never even thought of before.
And as I started to fix my own health with some really amazing practitioners in my corner helping me along, I started to realize, well, what if, you know, I could teach in this space? What if I could find a way to fast track all of those times where we deny that there might actually be wrong, where we cover up all our symptoms just for a little hint of feeling good for a couple of hours, and actually just show people that there’s a better way and empower people.
Surely, not everybody has to wait for their apocalyptic moment, whatever that might be, and so I just started writing and here we are a couple of years later, basically.
Guy Lawrence: That’s fantastic!
Stuart Cooke: Fantastic story.
Guy Lawrence: It is a hard one, though, isn’t it, though? The whole pain threshold? Because we see it a lot, as well, you know. It’s the same. People wait and wait and wait until it becomes unbearable, and then they usually slingshot the other way and go for it.
Alexx Stuart: Yeah.
Guy Lawrence: Why do you think that is? It’s such a hard one, isn’t it? We’re too busy? We got caught up?
Alexx Stuart: Well, you know, society tells us that we’ve got to literally, like the ad says, “Soldier on.” And, you know, so they provide us with all these things to do that that stop us from listening to our bodies, and, in fact, so much of what happens in our modern world that gets sold to us to make life better, is actually completely unnecessary and disconnecting us from what’s really going on, whether that be happiness, whether that be illness.
I mean, you know, it’s actually quite amazing how we subscribe to everybody else’s thoughts about our lives other than our own.
Guy Lawrence: Yeah, that’s a really good point.
Stuart Cooke: Tell us a little bit about toxic living, because I, you know, I hear the term low tox, you know, toxic living, and I see that you focus quite heavily on that sort of thing on your website, as well. So what does that actually mean to you?
Alexx Stuart: To me, look, I’m a city dweller. I live in a second floor apartment. I don’t even have a balcony. So I’m very urban, in terms of the way I live and where I choose to live at the moment, although everyone’s convinced I’m going to be a hippy on a farm, and I think, for me, low tox living is figuring out how you can still be connected with nature, how you can still take charge of the path of where your food comes from, and how you can ultimately decide what you put on and in you, and that includes lungs, so breathing, and so I choose to live coastally, because I find that to be a much better option in a big city than to live in a city or in a city’s suburbs.
So, you know, low tox living, to me is wherever you are, really. It could be someone in the country, as well, exposing themselves to pesticides with their farming or what, you know, there’s different definitions of what low tox living is depending on where you live, but for me it’s about finding ways to cut out noise, whether it be ads for food or pharmaceutical products…
Stuart Cooke: Sure.
Alexx Stuart: Or whether it be just trying to get in touch with nature as much as possible, equalize some of those, kind of, electromagnetic toxins, whether it’s being really scrutinous when I choose personal care products, and it’s just about making the best choice you can in all of those areas.
Guy Lawrence: And educating yourself at the same time so that you can make better decisions, right? And it’s interesting that you say “on” as well as “in” the body, because that’s one thing we forget a lot.
Alexx Stuart: We do, I mean, I meet people who are like, “Yeah, I’m all organic.” And then you see them slapping on some super cheap moisturizer at the beach that is full of, like, nanotechnology and hormone-altering chemicals. Our skin is our biggest organ. It’s actually probably absorbing, it actually is, I read this recently, absorbing more than our digestive system. So, it’s every bit as important to look after what we put on our skin.
Guy Lawrence: That’s massive. I hope you take notes, Stu, with what you put on your skin every day.
Stuart Cooke: Can’t you tell? Absolutely.
Guy Lawrence: So, you know, with all these things in mind, where’s the best place to get started then? You know, what do you find most useful, you know, from food, fridge, personal care, like there’s such a broad range of things?
Alexx Stuart: It really is, and a lot of people get daunted, and they get quite angry, and they can get quite defensive about that first day when you start to realize what’s in stuff, and it all unravels so fast, and you think, “Who can I trust? What can I do?” It can be really scary.
I always say, because I really love welcoming beginners in my community, I don’t believe that, you know, it should be like, “Still using margarine?” You know that condescending highfalutin kind of evangelical style of person. I just don’t find that energy is ever going to grow the nation of healthy livers So it’s really about being welcoming to these people and, if you’re indeed one of those people out there listening to this today, the number one thing I say is to not feel guilty about what you did yesterday and to actually just start looking at jar-by-jar, packet-by-packet, product-by-product, asking the questions at the butcher wherever you go to just educate yourself.
It will probably be a two-year journey. I mean, and that’s because only people like us have done the research now and are actively promoting and teaching, but when I started six years ago, it was like a four or five-year journey, because I was still trying to research so much stuff myself, so it wasn’t yet 100 percent available.
Stuart Cooke: Absolutely, and we always prefer small steps as well. If you want to climb a mountain, walk around the block first. Do it that way.
Alexx Stuart: Exactly! And just don’t get upset with yourself. You don’t have to throw everything away and buy three grand worth of stuff. Just phase stuff out and be relaxed about it, because the stress is completely counterproductive to good health.
Guy Lawrence: I was just going to say that. I do wonder how much the stress itself causes a lot of problems once you start becoming aware of these things. If you start stressing yourself out, you can probably end up in a lot worse place long term.
Alexx Stuart: Well, it’s so true, Guy. I mean, stress is the quiet killer in our society, as well, just as much as what we put on and in us, and, you know, a lot of people act guilty or ashamed when they eat a Magnum or when they, you know, because they think you might disapprove or, you know, I’ll have fish and chips in the summertime with friends at the beach.
For goodness’ sakes, like, it’s that ten percent, when you’re out of your home and you’re not in control and you’re not making every single choice, that you just go with the flow, because the becoming obsessive compulsive, becoming stressed about every single tiny little thing, it’s really going to create a lot of anxiety, you know, that feeling in your chest when you’re on edge about things? If you carry that long term, that can have some serious ramifications.
In fact, especially in your digestive system, so, you know, a lot of people start eating real food for that reason to try and get a better digestive system happening, so we’ve really got to think big picture on this kind of stuff and chill out and just go at our pace.
You know that beautiful saying, “Do what you can where you are with what you have.”
Guy Lawrence: Yeah, right.
Stuart Cooke: That’s it, and it’s mind, body, and spirit, as well. It’s a holistic approach. Sure, you can eat like a saint, but if your heads spinning a thousand miles an hour and you’re worried about everything, then that work isn’t going to be the path to wellness for you.
Alexx Stuart: No, and you can lose friends if you become too stressed in particular, like, yeah, it’s like I always joke, you know, I’m not going to go to my friends’ house and say, “I’m sorry. Is that chicken organic?”
Stuart Cooke: Yeah.


Alexx Stuart: “What kind of oil have you used on that dressing? Because…”
Stuart Cooke: That’s it.
Alexx Stuart: You know? And it’s not cool, so there is an element where you just go with the flow, and the best you can do is make the choices within your own home.
Stuart Cooke: That’s it. That’s it. Yeah. One step at a time. You’ll get there in the end. I’m going to try to…
Alexx Stuart: Plus, eventually, your friends will have the organic chicken in the end anyway, so…yeah.
Guy Lawrence: Yeah.
Stuart Cooke: Yes they will.
Guy Lawrence: No, no, no, Guy. Stu’s coming over. We’d better order the organic chicken.
Stuart Cooke: Smother the chicken in sunscreen. Just going to go back to the sunscreen issue, because we…
Alexx Stuart: Nice segue there, Stu.
Stuart Cooke: You like the way that worked? I’ve been working all night on that one. I’m just managed to slide it in. We’re fortunate enough to live by the beach, and I’m aware of the importance of vitamin D from the sun, you know, that’s healthy, too, and necessary for our bodies, but there is a paranoia about Slip-Slop-Slap which rightfully is important to take into consideration, too. So, what are your thoughts on sunscreens for you and your children?
Alexx Stuart: So, I do use a sunscreen. It’s the most natural one I’ve been able to find, and I grabbed that from NourishedLife.com.au. I don’t know if you guys know Irene, but a wonderful operator, very scrutinous about what she allows in her online shop, and it’s called Eco, quite simply, and that is a really good sunscreen. It’s the only one that doesn’t feel like you’re putting on clay. You know those natural sunscreens that aren’t so sure you’re really trying to separate a caramel square onto your skin they’re so thick?
So that’s a really great one, but I stay so far away from all of the conventional sunscreens, because they’re some of the most common ingredients in sunscreens actually cause free radical damage in your cells.
So, I just don’t see the logic in outing ingredients like that in products to protect us from something. It’s completely counterproductive, and I’m not saying that means you’re just going to run around wearing nothing at all, because that’s safer and more natural than sunscreen, because the fact is, we live in Australia here, and if you’re out in direct sunlight for more than ten, fifteen minutes then, yes, you need to protect yourself.
Interestingly enough, once you start to bring health fats back into your diet, you have a certain base level of protection that is higher than, say, someone eating a lot of omega 6, where the ratio is at, and there is some really concrete research around that, so it’s a good one to look at for anyone who wants to know that.
I’ll just read you that, because some of these ingredients lists are so long that I don’t want to stuff it up. 4-methylbenzylidene camphor (4-MBC), you know, was found in mice to delay puberty and decrease adult prostate weight. Do I want to put that on my skin? Not really. I’m not really keen, you know?
Oxybenzone, that’s a hormone-altering chemical. Some of the fragrance particles, the phthalates in sunscreens are, you know, those beautiful tropical smelling sunscreens, they’re actually disturbing your endocrine system as they seep into your skin.
Guy Lawrence: We put so much trust in the manufacturers and just take so many things blindly, you know?
Alexx Stuart: Yeah.
Guy Lawrence: And it’s so easy to just go, “Oh, well, you know, I don’t care.” And just rub your arm with whatever, but it’s interesting what you say because, you know, me being fair, being from Wales, right? I’m not the best combination, because I live by the, you know, the beach in Sydney, but I have found since I’ve changed, you know, I eat the much higher fat, natural fat diet now over the last five years, and I’ve found my skin, it is a lot better in the sun. I don’t burn that easily.
Alexx Stuart: It’s lovely. It’s actually glowing.
Guy Lawrence: It’s completely different. Yeah, it’s…
Stuart Cooke: It’s a contrast issue on his monitor, that’s all that is.
Guy Lawrence: You’d never know I was 63, would you?
Stuart Cooke: He’s cranked it up.
Alexx Stuart: No, it is, and there’s so many people report the same, so it’s interesting, isn’t it? But, yes, use a natural one or just don’t spend much time, more than ten, fifteen minutes in direct sunlight at a time, because, yes, we need the vitamin D, and I say early morning and afternoon just get out there, you know?
We don’t need…I see kids completely covered up and now rickets is making a comeback. So there is an overboard, and what I found really interesting at the Changing the Way We Eat conference was Gary Fettke’s, Dr. Gary Fettke’s I should say, was talking about the need for vitamin D to healthily metabolize fructose and prevent it from turning into LDL cholesterol. I found that completely fascinating, so if you are completely covering yourself and protected, then you know, and you’re having lots of fruit in the summertime which is a lovely thing to do, you know, you’re actually, you could be damaging your body.
Now, I don’t want to scare people, but that’s a really interesting little bit of science, as well. We do need vitamin D, so ten, fifteen minutes in direct sun. You do not need sunscreen for that, in my opinion. I’m not a practitioner, but I really believe it’s a healthy way to go.
Guy Lawrence: It makes me think about everyone back home still, you know, because they don’t have a sunscreen problem, there’s no bloody sun, but they have a vitamin D problem, you know, especially if they’re eating a high-sugar diet as well.
Alexx Stuart: Yeah. Exactly, and that’s the cholesterol.
Stuart Cooke: Why is it, it’s funny, you can dig so deep into that. I’ve read numerous studies about cleaning up your diet and it changes the profile of your subcutaneous fat which is, again, the barrier between your body and the sun, and there’s evidence out there. Dig deep. Have a Google and you’ll find evidence-based studies that will really enlighten you.
Alexx Stuart: I think the Weston A. Price Foundation has some interesting research on that.
Guy Lawrence: They have a lot of it, yeah.
Stuart Cooke: Absolutely.
Guy Lawrence: I think the take-home so far is think about what we’re putting on our skin, whether it’s a moisturizer to the sunscreen, and think twice before applying it.
Alexx Stuart: Yeah.
Guy Lawrence: All right. Next thing we wanted to cover, bring up, Alexx, was real food. There’s a big misconception that it’s more expensive to live healthy. What are your thoughts on that?
Alexx Stuart: I don’t think it is. So, let’s just say day one someone’s decided I’ve got to start buying everything organic, but what they do is they still go to the supermarket. They just buy the organic version of everything, so they don’t actually change their food pattern or vocabulary, and they just do product swaps for the organic version.
If you do that, then 100 percent yes, you will find yourself doubling your grocery bill.
Guy Lawrence: That’s my confession, yes.
Stuart Cooke: That’s definitely you. I’ve seen your food bill. I like your cup, by the way. Is that a Pantone cup?
Alexx Stuart: Yes, it is. Purple for calm.
Stuart Cooke: What number are you?
Alexx Stuart: This particular one is 5285.
Stuart Cooke: Awesome.
Alexx Stuart: I have the red one for when it’s Power Hour and I need to get lots of work done. I’ve got different ones for different moods.
Stuart Cooke: I like that. Sorry, that’s the graphic designer coming out of me.
Guy Lawrence: I have no idea what you’re on about, you two, but I’ll just sit here and…
Stuart Cooke: Sorry. Back to Guy, yeah. Guy is the stereotypical bachelor who goes out to his boutiquey little shops, buys these beautiful little packaged organic meats. They’re always going to be the finest cuts, and, boy, do they cost a fortune.
So, me, on the other side of the coin, you know, family, children, have to be more careful about budget and, also, more aware that I want to get decent quality meat and veggies.
Alexx Stuart: Absolutely, so, stop buying at the supermarket or small grocer, because that will, yes, that will be more expensive, if price is an issue for you. I use my brilliant small grocer for, like, you know, emergency stuff and top ups when I run out of things, but essentially I buy 80 percent of our produce from either my butcher or direct online beef supplier, who’s fabulous, and the markets. And they are the places I buy our food.
So, by buying your food from people where you’ve got, like, you don’t have a huge trolley that you can fill up, you’ve just got a couple of bags that you can carry back to the car, that also really helps you keep things in perspective. You only get what you need, and then you stop wasting so much.
You know, there are so many things that attribute to people overspending on a grocery bill, but essentially to save the money buy as much from direct people as you can, and, also, start cooking with secondary cuts. My favorite butcher is GRUB up in Vaucluse, for you Sydneysiders. They are so passionate and ethical, and they really know how to help you learn how to cook certain things that you might not be used to cooking.
And then, for beef, I also buy directly from Alma Beef. A, L, M, A.Who’s in New South Wales and Wellington. This woman cares so much about how cows are raised. She cares about all the different types of grass and the results that you get in the meat from what you feed your cows, so there’s no grains. And, you know, you can buy chuck steak, not chuck, it’s oyster blade on the bone, ten dollars a kilo.
Stuart Cooke: Wow.
Alexx Stuart: Gorgeous big slow-cooked stew, I saw Guy’s eyes go, “What?”
Stuart Cooke: Yeah, exactly.
Alexx Stuart: If you get these secondary cuts, you can make a huge big batch of a couple of kilos of a single basic casserole, so tomatoes, stalk veggies, onions, yada, yada, herbs, and then the next day you can separate that out and morph some of it with a bit of cumin and cinnamon and turn that half of it into something Mexican, the other… So you’ve got different flavors going on, and you just need to get a bit smarter.
Which, funnily enough, my second book, which will be coming out next month, is XXreally about everything you eatXX 0:24:13
Guy Lawrence: It goes back, like, everything else, isn’t it? Because it can seem overwhelming at first, but once you start to find out and know and fully make adjustments, you know…
Alexx Stuart: Absolutely. I mean, in one of my cooking web shows, which is Save Time, Save Money, but provide beautiful nourishing food, I show people how to cook a slow roast lamb shoulder, and they are just shocked by how easy it is. They’re like, “That’s all I have to do?” I’m like, “Yes, you do this before work, and when you get home from work, it’ll be falling apart…”
Guy Lawrence: Is that in the slow cooker, is it?
Alexx Stuart: In a slow cooker or in your oven.
Guy Lawrence: My girlfriend told me to buy a slow cooker, and I absolutely hammer the thing. Like, I use it all the time. They’re amazing. Amazing.
Stuart Cooke: You actually do use it all the time, as well. I think every single meal is a slow cooker.
Guy Lawrence: Almost.
Alexx Stuart: But it’s also better for you, because you’re not stunning the protein, like you are when you pan fry something at high heat. I mean that can denature the outsides of a steak. So slow cooking is actually healthier for you, too. Validation!
Stuart Cooke: I’m going to slowly fry my meat from this point on. Thank you for that tip. About five hours.
Alexx Stuart: And the other thing people don’t realize is they keep buying and eating huge amounts of protein, and you really just don’t need that much. Pardon the pun, but beef it up with veg. Get more vegetables into your stews and more. Roast twice as many vegetables as you would normally to have with your roast and just one less slice of that and double your veg. And then you’ve taken care of cell regeneration, as well as muscle regeneration. Both are very important.
Stuart Cooke: That was one of the take homes from the Tasmania conference. It was the quality of food was so superb and almost brimming with nutrients that it was satiating. It was supremely filling, which is quite rare for me and Guy, because we do eat quite a lot. You know, I eat a lot more than Guy, but I didn’t feel the need to snack. I wasn’t hungry. I was completely full.
Alexx Stuart: Oh, same, yeah.
Stuart Cooke: Just nutrients, you know. Supreme quality. Just blown away.
Alexx Stuart: I think this was the first conference or only conference perhaps ever where I’ve seen butter on top of pate as…
Stuart Cooke: Yeah.
Guy Lawrence: It was awesome. Full credit to Joe, yeah. Absolutely amazing.
Stuart Cooke: He did very well. So, talk about buying organic. How important do you actually think that that is in the grand scheme of things for us?
Alexx Stuart: Well, you know, there’s growing research around pesticides and their effect on us, in particular on our gut health. Now why it’s important to have good gut health is because the gut/brain connection. So the gut is like a second brain, but 80 percent of our immune system also resides in our guts.
So, this is like the key. If we don’t get that right, then we’re disturbing our immune system and our brain function, as well as our digestive system which impacts overall health in a number of ways.
So, pesticides can actually alter, depending on which one and to varying degrees, can alter your gut bacteria makeup, and to me that is an extremely scary thing.
Guy Lawrence: Massive, yeah.
Alexx Stuart: I try not to have anything that’s going to disturb the balance, and I called, I talked to my son about this, the good soldiers versus the bad soldiers, and I create these stories around, you know, like for chewing, for example, sorry to tangent, but, “You know, you’ve got to really chew your food, because that releases lots of good soldiers that say, ‘Hey, there’s food coming!’ and that gets everybody down there, and if you haven’t chewed your food right and big chunks get down there, that means all the good soldiers have to go and work on breaking down the food. And that means the bad soldiers have got time to relax and make more bad soldiers and take over.”
You know, and so many things get affected by the good and the bad soldiers, and whether they’re XXin frontX 0:28:22 or not. So, pesticides, to me, are a no with every food choice I make. So, once again, coming back to that not being OCD, not being stressed, as soon as I’m out the door and I’m having a meal, maybe a friend, you know, with a friend in a restaurant or at a friend’s house, I don’t worry. I just try not to think about it too much.
But in my food choices, yeah, I think it’s 100 percent important, and I will seek out organic food. Having said that, the person I buy from doesn’t actually have certification. So this is about knowing your farmer and knowing how they farm. Certification for a small family on a small farm is a really massive cost in this country, and I’m really angry. I don’t know about you guys, but I get angry that these poor farmers doing the right thing by their communities and the planet are the ones who get…
Guy Lawrence: Slammed…
Stuart Cooke: Shafted by bureaucracy.
Alexx Stuart: That’s exactly right. It just doesn’t seem fair, so, and I’m 100 percent confident that they farm the way I farm, and you can holes in the spinach, the odd snail on there. Those are the signs that you want. I saw on Facebook where it’s like, “Oh, my god, there’s a snail in my salad.”
Stuart Cooke: Yeah. That’s a really good thing.
Alexx Stuart: Are you kidding me. That’s proof there is living life on your food. That’s a really good sign.
Guy Lawrence: If they’re going to eat it then you know it’s a good thing, and I just want to emphasize that point to anyone listening to this that, you know, how important gut health is. Like, it’s, you know, like you say, it’s massive, you know, and it can take a long time to turn that around if it’s…
Stuart Cooke: That’s right.
Guy Lawrence: …not in good shape.
Stuart Cooke: People think gut health for digestion, as well, but, you know, gut health for mental health, too, because…
Alexx Stuart: Yeah.
Stuart Cooke: You mentioned that, like, the hormone connection there. You know, we’ve all got hormones in our gut that govern the way that we think and we feel. That can really steer you down the wrong path, as well, if you’re not on track there.
Alexx Stuart: It really can and, sadly, it can only take a couple of days of high sugar to derail. So, yeah, it’s really about adopting that lifestyle, isn’t it?
Guy Lawrence: Yes, it’s a lifestyle change. There’s no quick fixes.
Stuart Cooke: Yes.
Guy Lawrence: Next, next subject. GMO.
Stuart Cooke: I thought you were going to hold up the banner: GMO.
Alexx Stuart: We’re keeping it really light today, aren’t we?
Stuart Cooke: We are. We are. I just want to duck in, as well, before we go too heavy on this, and just the other angle, as well, for GMO, because everybody is…One side of the camp, we’re kind of, “No to GMO!” but on the other side of the camp we also got to think about what it means for the people that don’t have access to a lot of food, you know, GMO for them means that their crops and food sources can be transported to them to feed them. So while we’re thinking about nice big plush plump tomatoes and fruit, they’re actually thinking about being able to have access to grain just to live.
Alexx Stuart: Yeah.
Guy Lawrence: Yeah. I also think we should explain exactly what GMO is, as well.
Alexx Stuart: Absolutely. Happy to do that.
Guy Lawrence: Cool.
Alexx Stuart: So, I was having this discussion last night, actually, because I’m a nerd and I really like talking about this stuff on Facebook pages, and it was around…a very well-known blogger in the States, kind of, had put up a thing, a little packet of yogurt or something that was suggested by her son’s preschool to take to the preschool as a really good, easy snack for the kids.
She saw what was in it. She saw that there was soy in it, and that the product did not boast to be GM-free, which is the number one detective way that you can assume that it’s therefore genetically modified soy, and so she then found a brand that didn’t have that in it and said, “You know, I’m really passionate about making sure my little guy gets the best choice and, even though this one has a little bit of cane sugar in there, I figured at least overall this is a better product to be sending him with.”
Now then the very first comment was a woman who said, “Oh, you know, how dare you be so picky about something so small when there are people on the earth that don’t have any food at all?” And, you know, look, there is a lot of validity to that reaction, because it can seem so “first world problem,” however, if we don’t take issue with agriculture and the way it affects us, community, and planet, as first world citizens, if you want to really make the distinction of us being that, then who is going to?
And, I really feel that, for me, it’s not about being anti-science and anti-progress, I mean, if we find the natural way to increase yields that more people can be sent food to eat, then I am all for that, really I am. However, if we look at the two big players in the GM industry, they’re people who have, one in particular, founded their business model on selling a seed, making a farmer have to buy that seed every year, so no longer able to save seeds as farmers traditionally have, then impregnating the seed with a genetic makeup that makes less…It’s more resistant…It’s less resistant to a pesticide that it also sells.
That, to me, is why I am anti-GM in the current climate of what GM is, because I believe that the people who are at the forefront in terms of business and success, if you like, in genetically modified, in the genetically modified food industry, I just cannot morally believe that they are doing this for the good of man. I can’t, especially when the same company is responsible for producing Agent Orange, aspartame, DDT…If you look at the history…I’m not going to name names. Everyone can do their own research, but I really…
Guy Lawrence: It wouldn’t take much to work it out, I think.
Alexx Stuart: Nah, it wouldn’t. Nah. But just for new people out there contemplating whether or not to buy things that have soy or corn in it when it says local and imported ingredients and doesn’t say GM-free, then I hate to break it to you, but that means basically that it’s genetically modified.
And then another little note on the planet is that, and I heard this from Nora Gedgaudas the author of Primal Body Primal Mind recently, she said that the number one reason for deforestation in the Amazon at the moment is genetically modified soy farming.
Stuart Cooke: Wow.
Alexx Stuart: You know? So, I’m not loving it, I have to say. I promote being against it. I’m actually an activist against it. I go to the marches, because I believe in the current way that it’s done, we have to stand up to what, to me, just looks like a whole bunch of corporate bullying.
Guy Lawrence: Yeah, yeah. That’s exactly what I was going to say.
Alexx Stuart: Plus, scientifically the science is very grey as to whether or not it’s any good for humans. I personally don’t believe so, because of the pesticide implication. I just, I can’t see it.
Stuart Cooke: Well, crikey, thank you for that. We certainly stirred something up there, didn’t we? Just relax. Guy, get us out of here.
Alexx Stuart: The Alexx Activist came out there. I’ll put myself back in the box.
Guy Lawrence: No, they’re fantastic points you raised, and people, you know, need to look at both sides of the argument, you know, and make up their own mind whether, you know…
Alexx Stuart: Yeah.
Guy Lawrence: I certainly agree with everything you said pretty much there. Absolutely. Yeah. Stu?
Stuart Cooke: Yeah, I’m going to move on to kids now. So with all that in mind, how can we get kids to eat, you know, healthily, the way that we want to eat, the way that we eat, without lots of stress, bearing in mind that kids, generally, can be quite fussy little buggers? I’ve got three of them, you know, that run me ragged.
Alexx Stuart: I’ve got one.
Stuart Cooke: You’ve got one? Guy will have one at some stage. Tips and tricks for parents, you know. Where do we start with our kids?
Alexx Stuart: I think before we start with our kids, we need to look at our own food issues. I see a lot of parents, and this is not a judgment thing, it’s just an observation, a lot of parents, you know, eating on the go. Just grabbing whatever they can find and shoving it in their mouths at a traffic light while their tiny toddler is in the back. They’re learning all of this behavior.
Stuart Cooke: That’s right.
Alexx Stuart: They’re seeing the little piece of grape here, the tiny chocolate bar just to get that boost at 3:00 p.m. they see that before they can even talk. They’re picking up on all this stuff. They hear us say, “Who wants the little cupcake?” with this really excited little voice, and then they hear the same person say to them, “Eat your zucchini!” with this really serious kind of negative voice. Yeah?
Guy Lawrence: Yeah.
Alexx Stuart: And I just think, “God, the kids aren’t, I mean, they’re not dumb.”
Stuart Cooke: No. That’s right.
Alexx Stuart: They pick up all of that, and they literally regurgitate back to us whatever we have subliminally or consciously taught them.IN fact there are a lot of issues here. I would say that anyone out there that’s got a very, very fussy child, and, like, you know, a White Foods kid, to go and see a practitioner and get some zinc testing, because zinc has been shown to be linked to fussy eating, so if you really have a problem with it, literally hardly eating anything colorful, then that would be a great one to troubleshoot.
But essentially to just be enthusiastic just as, if not more, enthusiastic about vegetables than any other thing you might serve your kids. I take carrots to the zoo or the park. Or we eat half an avocado if we know we’re going to be out. You know, you have an avocado, you put some sea salt on it, and you eat it. That is just such a delicious, healthy real food. And I can’t tell you how many times random strangers butt in on our little snack time and go, “Oh, who’s the little boy having a carrot! What a little XXguy?XX 0:39:06″
Stuart Cooke: I know.
Alexx Stuart: Like it was some strange thing for a child to enjoy a carrot.
Guy Lawrence: Oh, my god, he’s eating vegetables. Yeah.
Alexx Stuart: Like he’s some kind of mini savior. I just think we’ve got it all wrong. All of our messaging around healthy foods for our kids is wrong. It’s all “have to” instead of the joy of discovery of all these amazing colors we have in our…available to us.
Stuart Cooke: It’s all in the culture, too. I always try and get our little ones into the kitchen prepping veg, if we’re going, you know, if we’re out and about and, you know, we’re buying veg, I’ll say, “All right. What do you want tonight? Go and choose some things. Show me what you want.”
Get them involved. Get them in there, so they know what it is, and they’ve made part of that decision, because, you know, you could say to them, “You’ve got vegetables tonight.” And they’re going, “Oh, no, no, no!” But if you say to them, “What vegetables do you want?” Then they’re making that choice and they’re already there. Just get it then. It’s the culture.
Alexx Stuart: Yeah, it really is, Stu. And another thing I’ve noticed is the only time, I did, I’m a Jamie Oliver Food Revolution Ambassador, and so every year around mid-May there’s Food Revolution Day, and so I did that with my community, and we had a great time. So many fantastic pictures came through of people cooking with their kids.
In the lead-up, I kind of, you know, we had lots of chats around what people were going to make and what they were going to involve their kids in on, and it kind of dawned on me that the only thing people seem to, for the most part, cook with their kids is treats like cookies, muffins, cakes.
And that’s great that they’re cooking at least something and not having the store bought versions of that. Credit where credit’s due, however, we should be doing dinner with them. We should be helping them, getting them to help us choose.
Like last night. I was roasting a little bit of butterflied lamb for dinner, and I open the veggie drawer and I said to my son, “Okay, you choose the three veg that we’re going to have tonight with this.”
And he chose, you know, and he said, “Oh, I can’t decide between…”
“So, what do you really feel like today?”
“Oh, crunchy fennel.”
Stuart Cooke: Yeah.
Alexx Stuart: Yeah. My kid’s, you know, a bit extreme.
Stuart Cooke: Right…
Alexx Stuart: He honestly comes into the kitchen and says, “Can I just have a piece of crunchy fennel?”
Stuart Cooke: That’s awesome.
Alexx Stuart: Yeah, but, you know, it’s really just about being really mindful of what we are sending out as a message to our kids. Are we sending out to them that the only time food is enjoyable and fun is if it is a cookie, a muffin, or a cake? Because if we’re doing that, we have to change the conversation. Once we think about that, is that the conversation we’ve always had with ourselves? Chances are, it is. So we’ve actually got to do work on ourselves to be able to pass it on.
Guy Lawrence: I think…
Stuart Cooke: I think so, and I’m always intrigued by the reward systems, as well, that schools and parents tend to push out there to the children. It always seems to be based upon rewarding with treats and sweets, and I always liken it to circus animals. You know? “Here’s your sugar cubes, you know, what a wonderful show you’ve just performed.”
We’ve got to probably, it pays to think slightly differently along those lines, too, because if, you know, this is a treat for these kids, I don’t think…I just don’t…It doesn’t sit with me.
Alexx Stuart: Why can’t we just tell them they’ve done a great job and they should be really proud of themselves in front of the class? You know, that is what reward is, recognition for doing a beautiful job at something. It’s not…It doesn’t need to be a red frog with coloring that can cause anaphylaxis. I mean, it’s really quite mental when you think about it that we save poisonous, contrived, laboratory-produced foods for the most special times.
Stuart Cooke: Yeah…
Alexx Stuart: I mean if you really think about that for a second, it is bizarre.
Guy Lawrence: It’s unbelievable.
Alexx Stuart: Oh, it’s Dougy’s birthday. Let’s have a whole bunch of fake food coloring that comes from petroleum. Mental.
Guy Lawrence: I know, but it’s everywhere, isn’t it? The marketing and the messaging. It’s bombarding you wherever you go. It’s so hard to get away from, as well, and I mean, I don’t have children, but the day it happens, I just think, I cringe in how I’m going to tackle all this.
Stuart Cooke: You’ll be fine, Mate. You’ll be fine. I shall watch from afar. Smirking.
Guy Lawrence: So what would you recommend putting in the kid’s lunch box? What would you do, Alexx?
Alexx Stuart: So at lunch, what we need is foods that are going to keep the blood sugar steady, because they’ve got a whole afternoon yet to go thinking, especially for the teeny, tiny ones who aren’t used to doing that all day. Food is probably going to be their best weapon for success, in terms of having energy still at the end of the school day to go off and play with their friends. So I would be putting some really good quality meats. I would be, like, leftover roast is a really great…
You know, a lot of people think “Oh, I need cold meats, so I’ll go and buy ham from a supermarket.” That’s riddled with strange things in there, and a lot of processed meats are. So the best thing you can do is to buy slightly more when you do your stews an your roasts and things so that you’ve got some left for school lunches.
I would also, instead of making sandwiches with big thick bits of bread, whether it be, hopefully sourdough, because that’s obviously easier to digest, I would be using something like the Mountain Bread wraps which are like paper thin bread. So you’ve just reduced the amount of carbohydrate in that overall sandwich and you fill it with avocado and roast sweet potato leftovers and a little bit of, you know, sliced lamb roast, and then your percentage of actual high nutrient content in that thing that they still see as a sandwich is, yeah, it goes up.
I put a little bit of fresh fruit, but I would never put dried fruit, because that averages between 60 and 80 percent sugar. Something like a date is 100 percent GI, so you know, we think, “Oh, it’s healthy. It’s one ingredient. Great!” It’s actually just not healthy, especially if you eat it on its own.
And then what else? Veggie sticks and dip. Dips are a brilliant way to get extra nutrients into kids. so they might not want to eat a whole bunch of pieces of veg but if you puree a beet root with carrot, I mean with yogurt and a little bit of cinnamon and then they dip their carrot in here, they’re actually having two serves of veg like that, and then they’ve got some cultured food from yogurt or kafir, which is really good to mix in there, too.
You know, it’s, so, it’s just kind of going, “How can I get a little bit of color in here? How can I get some healthy fats in the pizza so it he can absorb the vitamin A, E, D, and K, which is so important to us, and then how can I get some protein, also, for long-lasting energy? That would be how I’d plan it.
Guy Lawrence: Yeah.
Stuart Cooke: I like it. It’s tricky with schools today, because every second kid is allergic to something, and there are massive restrictions on what we can put in. There’s definitely no eggs. There’s no nuts. There’s no sesame. There’s, you know, you’d better watch out on anything that isn’t in its own packet and comes with its own label. It’s a no no.
Alexx Stuart: Yeah, and it’s so ironic, isn’t it? Because a lot of these packaged foods are what have caused all of these health problems because our guts are so feeble now, and yet the packaged foods are recommended because we can be sure of what’s, what they’re free from. It’s really quite sad. It’s sort of a Catch-22.
The number one thing to do is to have a kick ass breakfast and dinner because then you’re in control. That’s happening at home. You know, load them up with lots of good stuff and then keep it to a very simple meat/veg combo in the lunch box in whatever form that takes, whether it’s veggie sticks or fruit, couple of dips, and some sort of wrap with some leftover meat and avocado. Then, you know, you’re going to have a kid who’s raring to go and able to concentrate.
Guy Lawrence: Great tips.
Stuart Cooke: That’s right. You certainly wouldn’t want to be a teacher at the moment, would you? Crikey. Those little time bombs running around like Tasmanian devils.
Alexx Stuart: No. I’m writing a …I’m creating a food program for an amazing new childcare center called Thinkers, Inc. and that’s in Terrey Hills, the first one’s going to be opening up, but they’ll be opening more, and I popped it on my Facebook page for my community, and people have literally, you know, found their way to this place and have enrolled because they’re so excited that they’re going to be able to trust the food.
I mean, a lot of parents have woken up, who have realized what’s in the stuff that gets fed to tiny kids, you know, zero to five is when the brain’s developing faster than it ever will again in the rest of their lives. If we can’t get that nutrient fuel right for that age group, you know, it’s scary…
Stuart Cooke: It’s scary, but there is so much need because, unfortunately, we’re very time poor, and a lot of us just think, “Well, what on earth will I put in that lunch box? Because I have no idea, because I just don’t know where to start…”
Alexx Stuart: Yeah. A lot of people just make meals that they didn’t finish that night and they find themselves having to start from zero every single day. Frankly, that would exhaust me, too, and I only have one child, so it’s always really important that when you’re chopping up the carrot to chuck in your…for steaming that night, chop up an extra couple of carrots at that same time and chuck them in a container. Use the time better.
A lot of people chop an onion every single time they get something started. Why don’t you chop two or three at the same time for the week?
Guy Lawrence: Exactly. Cook once; eat twice.
Alexx Stuart: Yes. Definitely, and when it comes to school lunches, that’s going to keep you sane, too.
Guy Lawrence: Just out of curiosity, Alexx, what is your typical daily diet look like?
Alexx Stuart: I usually start the day with…I really listen to my mood. I was finding that eating eggs and avocado and bacon and things like that, quite heavy, really wasn’t serving my energy well throughout the day. It wasn’t right for me, and I quite like dabbling in learning a bit more about Ayurveda. I don’t know if you guys have ever looked in that direction, but you know really eating for your mood, for the time of year, for your personal energy, yin yang balance, all those sorts of things. So eggs most of the time with a little quarter bit of avocado, and I would just scramble those in a good bit of butter and have lots of fresh parsley and a bit of cultured veg with that.
But then, sometimes, when I feel like I just want to stay light feeling I would blend up probably a cup of frozen blueberries with a couple of tablespoons of coconut yogurt and kafir water and a whole bunch of cinnamon and a few nuts, like macadamia nuts or something. And it’s almost like an instant ice cream for breakfast. It’s amazing. It’s delicious. I think I’ve popped it up on the blog recently, if you want to check it out, but sometimes when you just want to keep your head really clear and light and have a lighter breakfast then that’s what I’d go for. So that’s brekkie.
Lunch is always some sort of morph of the night before’s dinner, because I work from home. Most days, so it’ll be roast meats, tons of veg, and then sometimes like a little bit of a halloumi cheese or some olives or things like that.
And then dinner is usually veg as a start and then a beautiful sort of meat, as well. And with the veg, I try and do a couple of different textures to keep it interesting, so they’ll be a puree of some kind. They’ll something steamed, and I might kind of mandolin a few little bits of sweet potato and fry them in coconut oil for something crunchy, because I like layering textures.
Guy Lawrence: Wow.
Stuart Cooke: Crikey. Well, we must do dinner at some time…
Guy Lawrence: Yeah, I was going to say we must come for dinner. I was thinking the same thing.
Alexx Stuart: A lot of people say, “A meat and three veg…” People say it, like, as if it was this boring thing, but meat and three veg has got to be about the healthiest this you can do for your body. That’s what we were designed to eat. So make the three veg exciting. Don’t just steam a whole bunch, I mean, that gets boring. I get bored by that. You’ve got to learn how to cook a few things. Got to get a few tricks under your belt.
Stuart Cooke: What would you, what foods do you go out of your way, strictly out of your way to avoid?
Alexx Stuart: Okay, so I avoid any packaged food where I would not know what the ingredients are just from the look of them. I would absolutely avoid genetically modified foods, so corn and soy in a packet, even in Australia. A lot of Australians think, “Oh, but it’s not an issue here. There’s just a bit of canola. That’s it.”
But any packaged product that says, “Local and imported ingredients” and does not clarify that is a GM-free product is most likely to have genetically modified versions of those ingredients in there. So definitely if there’s corn and soy.
What else would I avoid? I avoid any unethical, inhumane meat. Cage eggs, for example. Free range chicken which is usually still from a very crowded situation, and also fed grains, some of which are genetically modified, so I would definitely avoid that.
I would avoid non-organic pork, for that very same reason, because the pigs eat grains and, again, often, genetically modified within the meats. And what else? Anything friend in vegetable oil.
Guy Lawrence: Yeah.
Stuart Cooke: Of course, yeah.
Alexx Stuart: Those are kind of my main ones that I kind of, you know, and anything that…can I say a personal care one as well?
Guy Lawrence: Absolutely. Yeah.
Stuart Cooke: Yeah.
Alexx Stuart: Anything with a fake smell. So, you know how we get sold those ads like for clean air system. Oh, my god, open a window.
Guy Lawrence: Pollutant. That’s my word. This is a chemical pollutant. Do you really want a device that just pushes out pollutants into your room every 30 seconds. Are you kidding me?
Alexx Stuart: Yeah.
Stuart Cooke: Yeah, what do they call it? Essence of the Ocean?
Alexx Stuart: Mountain Fresh, Ocean Spray…I can tell you right now that Mountain Fresh smells nothing like…
Guy Lawrence: …a mountain. Yeah
Stuart Cooke: That’s right. Yeah. Pollutant 101. That’s all it is.
Alexx Stuart: That’s the number one thing I avoid in personal care products, home products, cleaning products, anything. Yeah. There are my top avoids.
Stuart Cooke: That’s a road map for good health I would say, right there.
Guy Lawrence: Absolutely. Before we wrap it up, we always ask this question on the end of every podcast. And it can be non-nutritional. It can be anything. What’s the single best piece of advice you’ve ever been given?
Alexx Stuart: The single best piece of advice I’ve ever been given…That’s got to be a really…Does everyone struggle with that question?
Stuart Cooke: It doesn’t have to be anything that…
Alexx Stuart: I’ve been around for 38 years.
Guy Lawrence: What’s the best piece of advice that springs to mind?
Alexx Stuart: Oh, you know what? Okay. I have a lovely coach that I call on from time to time. XXKate HoseyXX 0:55:34 She’s so clever, and she has this little saying that is, “Your obstacle isn’t in your way, it is your way.”
Guy Lawrence: Yeah. All right.
Alexx Stuart: Now, just sit with that for a sec. It’s a big one, but what that translates as is you know how we always say, “Oh, I don’t have any money, and if I had some money I’d be awesome at that.”
Or, “My health is just shit.” Oh my god, am I allowed to say that?
Guy Lawrence: You can swear, that’s fine. We’ve got it. we’ll bleep that out after.
Alexx Stuart: “If only I was healthy, I would, you know, life would be so much better for me.” All these obstacles, we say if we didn’t have these obstacles life would be awesome. Well those obstacles are our way. They’re there to teach us something, and they’re there for us to work through to come out the other end stronger, and when she said that, I didn’t yet know her. It was actually one of her other coaching students that told it to me which made me think, “Hmmm, this woman sounds interesting.”
And I just think it’s a really awesome life guide notion. When something’s tough, when something’s difficult, when you’re confronted by something you don’t want to deal with, it is actually your way to the next step in your life, and I think that’s something that you can transpose from food to personal care, you know, all these choices we’re trying to help people make better, as well as career or finance, you know, friends.
Guy Lawrence: Yeah, I love it…
Stuart Cooke: yeah, absolutely, you can push that anywhere. No, that does make sense. I like it.
Guy Lawrence: I’ll remind you of that, Stu, next time you start complaining to me.
Stuart Cooke: Guy, you are my obstacle. Don’t worry about me. I’ve got to overcome you.
Guy Lawrence: Yeah, so where can people go to get more of you? Alexx?
Alexx Stuart: Okay. So my address, no, I’m just kidding.
Stuart Cooke: We’re putting that all over the internet. And your phone number.
Alexx Stuart: WWW dot Alexx with two Xs Stuart spelled S, T, U, A, R, T, dot com is my website. You can come find me on Facebook. My Twitter and Instagram are A, L, E, double X, underscore, Stuart, S, T, U, A, R, T, so you can find me there, and yeah, that’s about it. And you can grab my book Real Treats, which really helps you get you over the weird toxic treats we were talking about earlier, and you can get that on my site.
Guy Lawrence: And there’s a new book coming out soon.
Alexx Stuart: Yes, next month, and a couple of courses for beginners, which will be really, really great.
Guy Lawrence: Yeah, well we can put the appropriate links on the blog anyway, and…
Alexx Stuart: Awesome.
Guy Lawrence: Fantastic. Thanks for coming on.
Stuart Cooke: Well, we have had a blast. We always, it’s always great to learn stuff, as well, you know.
Guy Lawrence: Absolutely.
Stuart Cooke: I loved it. Fantastic. Thank you so much for your time. Really appreciate it, and so pleased that we connected in Tasmania and have continued the relationship. It’s been awesome.
Alexx Stuart: Me, too. It has been awesome. We’ll all have to get together for a little reunion.
Stuart Cooke: Absolutely.
Guy Lawrence: Definitely.
Stuart Cooke: Will do. Guy, sort it out.
Alexx Stuart: He’s your PA, is he, Stu?
Stuart Cooke: He is, yes, he is. P, A, I, N.
Guy Lawrence: Dream on. Dream on, Mate. Dream on. Awesome.
Stuart Cooke: Thank you so much.
Alexx Stuart: Thanks for having me on the podcast.
Guy Lawrence: Cheers.
Stuart Cooke: Speak to you soon.

Paul de Gelder: No Time For Fear. How a Shark Attack Survivor Beat the Odds

The video above is 02:14 long. Use your time wisely ;)

Paul de Gelder is one inspirational guy! From rebel, drug dealer and strip club worker to adventurer, soldier, fitness enthusiast, Navy diver, shark attack survivor, top motivational speaker with a best selling book and mentor to schoolkids across Australia, Paul de Gelder is an exceptional person to say the least.


Full Interview

Free Health Pack

In this episode we talk about:- 

  • downloaditunesPaul’s rebel childhood to joining the forces
  • That almost fatal morning when he was attacked by a Bull Shark in Sydney Harbour
  • How the incident has changed his life for the better
  • How he handles the ‘tough’ days
  • Why the greatest gift in life is to give back
  • And much more…
  • CLICK HERE for all Episodes of 180TV

More

My Date With Ayahuasca Part 5: Afterward

By Guy Lawrence

“Not all those who wander are lost.”
― J.R.R. Tolkien

No idea what I’m on about? Read My Date With Ayahuasca:

Ayahuasca Part 1 Here
Ayahuasca Part 2 Here
Ayahuasca Part 3 Here
Ayahuasca Part 4 Here

After such an experience, the last thing I wanted to do was jump straight back into planet normal. Joe, Mike and myself had all agreed a mini vacation was needed.

The next day when we got back to London, we were to book a flight. So the only question we had to answer was, where? In true putting it out there to the universe style, we were not getting caught up on the details like accommodation, transport, what to do etc. We just wanted warm European weather, clear blue seas and somewhere where none of us had been before. Google presented images of Dubrovnik, Croatia to us. We booked a flight and flew out the next morning and spent the next six days there.

It was an amazing city with amazing people (hope you guys are well!) and was the perfect tonic for me, as we slowed down to take the lessons onboard that mother ayahuasca had presented that night. More

David Gillespie: Sweet Poison

By Guy Lawrence

This is the full interview with Sweet Poison Author David Gillespie. He is s a recovering corporate lawyer and has deciphered the latest medical findings on diet and weight gain. In his own words he says that what he found was chilling.

You can watch a 2 minute gem from the interview here: Should we be eating fruit?

In this weeks episode:-

  • What inspired David to quit the sugar [003:00]
  • The effects fructose has on ones health [006:58]
  • Why sugar used to be a rare commodity called white gold [008:40]
  • The best place to start when quitting sugar [012:50]
  • Should we be eating fruit? [016:22]
  • Why does the sugar message fire up so many emotions? (eg. Previous Sarah Wilson Interview) [018:37]
  • What to put in your kids lunch boxes [028:05]
  • and much more…

You can follow David Gillespie on: 

You can view all Health Session episodes here.

Recommended reading:

David Gillespie: Sweet Poison

Sarah Wilson’s eBook: I Quit Sugar

Did you enjoy the interview with David Gillespie? Has it made you think differently regarding sugar or fructose? Would love to hear you thoughts in the Facebook comments section below… Guy

David Gillespie: The transcript

Guy Lawrence: I’m Guy Lawrence. This is Stuart Cooke. And our special guest today is no other than David Gillespie.

David Gillespie: G’Day.

Guy Lawrence: Thanks for joining us David. Really appreciate it.

Now, I thought the best place to start would be from the beginning, and I know for any of our viewers that don’t know who you are, could you just sort of tell a bit about yourself; your story and how you came to writing about sugar in the first place; I’d love to know that.

David Gillespie: OK. So, I guess I should start out by saying I’m not a nutritionist or doctor or a biochemist or any of that sort of stuff. So, I’m phenomenally unqualified to talk to anybody about any of that stuff, but because I’m a lawyer it’s not gonna stop me.

I came to this because I spent most of my life getting fat, not intentionally, but every year I was a kilo or two heavier and, you know, I guess about almost 10 years ago now, I weighed in at 130-odd kilos, which put me well and truly into obese category.

And I thought when my wife rather inconsiderably announced that our fifth child was going to be our fifth and sixth children, that it was time to do something about it because I wasn’t coping with the four we had, who were all under the age of 9, let alone adding twin babies to that. And so, I thought, you know what, I need to understand how the human body works. I can’t believe that we don’t know how it works. It’s just obviously the case that I’m misunderstanding something.

So; and there was just the logical part to it as well which I didn’t get, which is you look around the planet, you see every other animal on the planet controls its weight the same way it controls its height, on auto-pilot, and there’s no gyms for monkeys, there’s no tigers on Jenny Craig, you know, they all work without willpower, on auto-pilot and the only exception to that seems to be us and any animal unfortunate enough to be fed by us.

So, I thought: I must be misunderstanding something. So, I went looking for the evidence and what I found was that there was very little evidence for what we are normally told to do about weight; that is: Stop being fat and exercise more.

But, there was an entirely different stream of evidence concerning sugar and in particular a part of sugar called fructose, which is one half of table sugar, which appeared to have significant dire metabolic effects, not just making us fat but lots of other stuff that we’re gonna talk about probably today.

What I thought was, well, you know, if that’s right, all I’ve gotta do to fix my weight problem is stop eating sugar. And, well, I can do that. It sounded a lot easier than it ended up being but I thought I can do that and I did and I dropped 40 kilos, got to this weight, which is in the mid 80s, and have stayed eating for the last 10 years without being on a diet. Which to me is pretty incredible since before this, you know, I just had look at a packet of Tim Tams and I’d be putting on weight.

Guy Lawrence: Yeah, right.

Stuart Cooke: Yeah.

Guy Lawrence: When you decided to lose the weight and make a change, was sugar the first thing you looked at or did you sort of. . .?

David Gillespie: Oh no. No, I didn’t, I didn’t, I didn’t know where to start. The only relevant training I have is gathering evidence and so where I started was to look at what the official line was. So, I went to the National Health and Medical Research Council, which are the people who determine the Australian Healthy Eating Guidelines, and I looked at what they say you should do to lose weight. And I thought: I’m not gonna go to a diet company or anything like that; I’ll just go to the people whose job this is. And I went looking at what they said and I thought: I can see what they say sounds very similar to what diet companies tell you to do. But I thought maybe there’s something missing that I’m not getting in the details. So, using the only relevant skill I had, which is to gather evidence, I then started looking at the evidence behind the statements.

So, what was the evidence behind the statement that fat makes you fat? What was the evidence behind the statement that exercise would make you thin? And I kept looking at evidence which referred to early evidence, which referred to early evidence, which referred to earlier evidence, and all the way back to evidence in the 1950s which essentially amounted to a great big guess.

I wasn’t at all satisfied with that, but in reading through that stuff I came across other evidence which hadn’t been referred to, but which was just as good a pedigree and this is from the London School of Nutrition, a fellow by the name of John Yudkin did some work on sugars in the 1950s and because of some political fighting it turned out his message got drowned out by a different message from the United States about fats.

Guy Lawrence: Interesting, because the first time I heard about really starting to look at sugar, from my own personal health, would have been about five years ago and I was involved with a small group of people that were helping people with chronic disease and a lot of them had cancer and by that time they had been established about seven years and they were saying that they probably had over a thousand people go through their doors and they were using nutrition and weight training, of all things, to help them.

But the first thing they eliminated from their diet was sugar and that was the sort of first time I sort of heard of anything like that. I only raised this because it made me start to think about, you know, sugar, what I’m eating, and things like that. And I’d love to hear your thoughts on, I guess, you know, on the defects of sugar, fructose and overall health, as well as what you sort of learned from your journey for our listeners.

David Gillespie: Well, I started out on it just through sheer vanity and wanting to not be apathetic. I thought that if I lost the weight I’d be more able to cope with young kids and probably be healthier. But now what I found since that, and I mean that’s where I started but I kept reading and I kept looking and I just kept finding more and more things linked back to this really unusual molecule in our diet, fructose.

Now it might even sound really weird to say that fructose is an unusual molecule in our diet. It is, after all, in fruit. So it’s; people say: “Oh, it’s natural, you know, can’t possibly be anything wrong with it.” It is natural but it’s not natural in the kind of quantities we’re consuming it and we’re not getting it from fruit. We’re getting it from sugar. And that’s the bit that a lot of people don’t connect that it is one-half of sugar.

And this molecule was very, very rare in the human diet until around about 1820. You might ask yourself: What happened in 1820? Something that people have been trying to do for a good half a century happened in 1820, which was that we finally cracked the problem of producing sugar, the stuff we have on the table, in commercial quantities. And the search for “white gold” and that was what it was literally called, “white gold,” had been on for half a century.

It is an extraordinary difficult thing to do and I don’t know if you’ve ever tried to make sugar. It isn’t simply a case of squeezing out a bit of sugar cane. It’s an extremely complicated process and involves a lot of steps and a lot of chemicals and every single step can go very, very wrong. But they managed to finally nail the process in the 1820s and then sugar went from being an extremely rare thing that only really the rich could afford to something that everybody could afford and that was added to more and more foods on a continuous basis.

Now, when I talk about sugar, people think I’m talking about chocolates and soft drinks and so on. I am; they obviously contain sugar, but much more dangerous is the sugar embedded in foods which you wouldn’t even think about containing sugar. You know, things with Heart Foundation ticks that are 30 percent sugar or 70 percent sugar, things that are being sold to us as health food that have loads of sugar in them. Why do they have loads of sugar? Because that “white gold” makes products with it in sell better than products without. So, this molecule we are spectacularly uninvolved to deal with; are you guys both still there?

Guy Lawrence & Stuart Cooke: Yeah, yeah we’re still here. I’m recording your . . . Your picture’s frozen but we’re still here.

David Gillespie: OK. Anyway, so this molecule; we have no real evolutionary background for it because the only sugar that we’ve really evolved to deal with in insufficient quantities, is our primary source of fuel, which is glucose. Everything we eat ultimately ends up in our body as glucose. Glucose is our fuel. Every single cell in our body can use it. It is the primary and only fuel for our brain, which consumes 25 percent of our energy.

So, it is a very, very important molecule in the human body and in any mammal. But fructose has no purpose whatsoever. It turns out, we just shovel it straight to the liver, none of our cells can deal with it at all and the liver just converts it immediately to fat. And that isn’t, it turns out, why we’re fat because of eating fructose; it’s just the start of a process which actually got quite interesting when I dived into the evidence; which is that that fat ends up wrapped around the liver, ultimately giving us something called “fatty liver disease” which now affects 1 in 3 of us, up from almost none of us 40 years ago. It now affects 1 in 10 teenage children. This is a chronic disease that can ultimately lead to cirrhosis of the liver and cancer of the liver.

And that fat wrapped around the liver affects our insulin sensitivity. In doing so it affects our appetite control and that’s how it makes us fat. It isn’t that the fructose is converted to fat, which that in itself makes us fat, it’s that it is converted to fat which becomes visceral fat wrapped around our internal organs, which increases our degree of insulin resistance. Ultimately that cascades through to Type 2 diabetes, fatty liver disease, chronic kidney disease, hypertension, heart disease, and the list goes on and on and on.

So, you know why getting fat on this stuff is a very, very fortunate thing because it gives us some visible warning that it’s happening.

Guy Lawrence: How; given that it’s everywhere and in so many foods that we’re unaware of; how would you recommend cutting it out? What should we do?

David Gillespie: Well, the first thing is: Listen to your taste. You can taste it. It’s not; if a food tastes sweet, then it contains fructose. You can be absolutely certain of that. And so you can taste it. And that’s the really good news is if you pay attention and listen for the taste that’s sweet, if you like, you can detect it.

The other is, start to get use to where it’s likely to be. So, be suspicious of all processed foods; have a look at processed food, look at the ingredient list; if sugar’s in there put it back on the shelf. It’s as simple as that. If it’s something you really, really must have then find the variant of whatever product it is that has the lowest amount of sugar and preferably aim for less than 3 grams to 100 of added sugar.

Do that and you’ll be fine. And people initially say, when they start this process, they say: “Wow, I just did what you said, and, you know what? There’s nothing in my supermarket that satisfies those criteria. That’s disturbing in itself, is there’s nothing in the supermarket that doesn’t have less than 3 percent added sugar. But there are things. In every food category there are things. And I’ve prepared lists and so on and some of them are in some of my books that go through that and rank them and show you which brands have the lower amounts of sugar. But the easiest way to do it is just to eat whole food.

I’m only talking about sugar added to food. So, eat whole fruit. Eat whole vegetables. Eat milk; dairy, eggs: whole food. Some will be required. And if you do want to eat processed food, then that’s when you need to get careful.

Guy Lawrence: Yeah, OK, even when you cook your own meals, at least you start to know what’s going in them. I mean. . .

David Gillespie: I mean, if you add sugar, you’ll be aware of it. You know, you can’t accidentally pour sugar into a meal.

Stuart Cooke: Yeah, absolutely. What’s your thoughts on people that say, you know, you need sugar for energy?

David Gillespie: We do. You need glucose for energy. So, remember that sugar is half glucose and half fructose. And you do need glucose for energy. As I said before, your brain runs on nothing else. And if you don’t eat something that can be converted to glucose, it will convert protein to glucose.

So, you do need glucose. You are a machine that runs on fuel. The fuel glucose. But that’s not the same as table sugar. Table sugar is only half glucose. The other half is this fructose stuff.

And some people say, yeah, but don’t I need the glucose half of it? No. Because everything you eat, ultimately, gets converted to glucose. And so you don’t need to eat sugar to get the glucose.

Guy Lawrence: Yeah, and I think that’s where a lot of the confusion can lie.

Stuart Cooke: I think especially in energy and sports drinks and gels as well where people think that they need that added burst of sugar, which if I, just thinking back to my childhood day, I used to drink Lucozade, and I think that is one of the only drinks at the time that is glucose-based, right?

David Gillespie: That’s right. It’s only glucose-based. And it’s used for glucose tolerance tests even today in hospitals, because it’s the only drink you can use that is sweetened only with glucose. And so it’s a great sports drink because it’s only sweetened with glucose.

Stuart Cooke: Right. Perfect.

Stuart Cooke: So, your comments on fruit. So, I guess number one: Is fruit the enemy? Should be eating it? How much should we be eating?

David Gillespie: There’s no need to eat it. If you want to eat it, then treat it like what it is, which is nature’s dessert. So, you know, rare. You could have up to two whole pieces of fruit a day if you wanted to. Personally, I don’t eat any unless it’s offered to me. I don’t go out of my way to consume it. There’s nothing you can get in fruit that you can’t get in an equivalent vegetable without a whole lot less fructose.

But that being said, if you really like fruit, there’s no reason to not eat it. And if you’re going to eat fruit, then I’d veer toward things that are higher in fiber and lower in fructose such as all of the berries: raspberries, blueberries, strawberries. They’re all great choices and I’d steer away from things which are high in fructose and low in fiber like the three most popular fruits on sale in Australia today, which are: apples, bananas, and grapes.

So, those are the ones that I would be tending toward. But even there, have them. If you’re going to eat them as whole fruit, then go for it. If that’s your only source of fructose in a day, you’re not doing yourself any harm.

Stuart Cooke: OK. It’s amazing how your palate changes over time as well when you do eliminate sugar, because I used to devour bananas and now I can barely stomach them because they are so sweet.

David Gillespie: And that’s exactly right. I used to think bananas were the most boring fruit in the world. Completely tasteless, powdery fruit, why would anyone eat them? And now, you’re right, I have one and it’s like dessert to me. It is massively sweet. And so that palate changes is really an important part of knowing when you’re off sugar.

Guy Lawrence: Yeah, absolutely. And I look at it exactly the same, you know. I like to think I’m on top of my nutrition and my food and I have a piece of fruit and I thoroughly enjoy it. But I generally don’t have 10 apples and a fruit juice in the morning.

David Gillespie: And if you did sit down and eat 10 apples, you wouldn’t be eating much else. You really wouldn’t. That’s a lot of fruit. But you could drink the juice of 10 apples very easily and still have a meal.

Guy Lawrence: That’s right. Absolutely. Yeah.

David Gillespie: So it’s only when we juice it; all juicing is really just extracting the sugar and throwing away everything else. There’s no reason to ever consume juice. It’s just soft drink.

Stuart Cooke: Another question I wanted to raise, because, you know, I follow Sarah Wilson’s blog as well, and saw an interview with you on there awhile back. I think it was an audio podcast. And there was just a stream of heated discussions afterwards with different people coming in, and arguments.

So I just wanted to raise, you know, where do the arguments lie, and why is there the critics out there that are against, basically, the whole fructose thing?

David Gillespie: This is very threatening to some very lucrative XXrulers of gold?XX. It’s a very threatening message. It is not called “white gold” for nothing. Processed food companies add sugar to food because they know it sells more with it. They don’t want to have to remove it. That’s why it’s not part of the accreditation for the Heart Foundation tick. It’s not even a criteria. They don’t even pay any attention to it at all. Because if they did, almost nothing would receive a tick.

So, the thing about sugar is that it moves a lot of product and there are a lot of people whose money depends on continuing to move that product. And those companies have put a lot of effort into muddying the water, into putting confusing science out there, to mounting clandestine lobbying.

And the process is almost identical to what the tobacco lobby undertook in the ’60s and ’70s. Almost identical. Sponsoring dubious science, having scientists on the payroll to do weird studies that if you design it just the right way it will come out showing that smoking’s all right. Recruiting; well, with smoking it was recruiting doctors. Now it’s more recruiting dieticians. But it’s the same basic plan.

Guy Lawrence: Well, certainly speaking for myself, you know, the moment I stopped putting sugar in my body I definitely noticed the difference. Even allergies went over time and things like that that I had before.

David Gillespie: Yeah. You’ll find most people report a whole series of things that are seemingly unrelated to sugar. And the interesting thing is, a lot of them can be traced back through sound biochemical processes to an explanation from fructose.

Some can’t. I still can’t explain why a lot of people report massive improvements in eczema. I don’t know why that is. But when people quite sugar, their eczema goes, even if they’ve had chronic eczema their entire life. It goes. And I don’t know what that is. I’ve looked and looked and looked. But, you know, that’s one that I can’t explain.

But a lot of them you can trace back biochemically to why they found it different.

Stuart Cooke: I got a question from Susie Lee, via our Facebook channel as well, and I think it relates a little bit to probably ourselves as well, or especially Guy and myself. Susie was wondering if you ever felt pressured into eating sugar. How do you avoid the awkward family gatherings where sugar is everywhere? Because I know the way that Guy and I, myself, present ourselves, sometimes we feel ostracized in the way that we behave in social gatherings.

David Gillespie: You know what? At the start, that was a problem. Now, obviously, the best way to fix that is write a book about it and then no one offers you sugar ever again. In fact, people tend not to eat sugar in your presence.

But, at the start, absolutely. And I found the easiest way to get around the awkwardness of it is to not make a fuss about. Just, you know, if there’s something you can eat, eat it. If there isn’t, don’t eat. Wait till you get home and find something to eat. Don’t make a big fuss about: “Oh, have you go something that hasn’t got sugar in it?” You know? Just pay attention and pretty quickly you just fit right in.

The people who find it most difficult, and this was me right at the start, is people who say, “I really wouldn’t mind; have you got a version of that without sugar?” And then people think you are a real pain.

Stuart Cooke: The awkward moments come, though. You can be at a birthday party or something and the cake comes ’round and I’m thinking, “If I eat this, I’m gonna have a stinkin’ headache later.” You know?

David Gillespie: You know, my strategy for that is: Find someone who’s still eating sugar and chop a bit off their piece of cake and have it just so that you can be part of it. You make a wish for the person and so on. And you’re not gonna eat the rest.

Stuart Cooke: Fair enough. We got another Facebook question that came in as well. It was: “I’d like to know what is worse: sugar or sweeteners and the use of macrosweeteners like honey, agave, dates, etcetera in cooking.” Are they OK or are they just heightening our tastes for more sugar?

David Gillespie: OK. So, honey and agave and, what was the other one? Dates? All of those sorts of things are just expensive ways to white sugar. So, you’re not changing anything by switching from sugar to honey. Honey is still half fructose. In fact, when sugar was first discovered, it was called “honey without bees.” Because the only kind of sugar we had before that was honey.

So, it’s; you’re not changing anything by switching to agave. Agave, dates, etcetera are about 60 to 70 percent fructose. So, those are not substitutes for sugar. They are sugar.

Other things, artificial sweeteners and such, are better-known for high-intensity sweeteners and you get into the whole artificial-natural debate. High-intensity sweeteners like stevia, sucralose, aspartame, things like Splenda and so on; those things are referred to as methadone for sugar addicts. So, they are great to get you off the addiction.

I developed quite a serious habit with artificially sweetened soft drinks while I was going through the withdrawal phase, which can last two to four weeks, or, in some people’s cases, even months.

And the interesting thing, though, is, as you were saying before, Stuart, about the palate change is that as you start to go though the withdrawal, those things become less and less appealing. And the reason for that is they start to taste less and less like sugar. At the start, they taste just like sugar. A barely detectable difference.

By the end of withdrawal, they start to taste very much like a chemical. And you find yourself really not enjoying it much at all. And I got to the point, probably around the three- or four-week mark, where I was having these things and thinking, “You know what? I think I’d rather just have a fizzy water than this stuff, because it’s just not tasting very nice.”

And so it’s not like I read the science and decided to not consume them. Because the science is a bit iffy either way. There’s plenty of science that says they’re perfectly safe. There’s plenty of science that says they’re not, depending on who’s paid for the study. If the sugar industry paid for it or the people making the substance paid for it.

But I prefer to take the view, you know, using it during withdrawal is not gonna kill you. And it does help you get through withdrawal.

Guy Lawrence: If someone walked up to you on the street and said, you know, I was a big sugar eater; should I go cold turkey or should I wean off it? What would you say to them?

David Gillespie: Look, I think weaning off is just pure torture. I think you’d have to have extraordinary reserves of willpower to be doing that. And what that would require is correctly identifying every bit of sugar in your diet and then systematically removing a percentage of it every day. Five percent, 10 percent, whatever, and ensuring that you stick to that.

To me, that would be torture. But that’s just me. Some people tell me that that’s exactly what they need and it worked great for them. Most people who are successful at this, though, tell me that the way they do it is they go cold turkey. And they just have a great big bin of all their favorite foods and then the next morning, they’re off. And they don’t go near it again until they no longer have the cravings.

And believe me, it is a withdrawal. It is very much like withdrawal from smoking. I have never smoked, so I can’t tell you from personal experience, but people who have given up smoking and given up sugar tell me the experience is almost identical. You can an intense period of cravings, you get the mood swings, you get the depression, you get the headaches. Except that with sugar, the cravings feel like hunger so that you are constantly hungry, or at least you think you are. But the reality is that you’re not. That’s just how your body knows to get you to eat sugar.

Stuart Cooke: And another question popped in regarding the sweetness. Coconut sugar. Have you done anything. . .

David Gillespie: It’s just sugar. Another way to spend a lot of money on sugar.

Stuart Cooke: Because I see that flying around a lot at the moment, coconut sugar, you know.

David Gillespie: Coconut everything. I mean, the only thing out of a coconut that is good is oil. And that’s an entirely different topic for another day.

Stuart Cooke: We won’t broach that right now.

We’d like to steer it over a little bit into children. Obviously, you’ve got a big clan. I’ve got three children too. So, I’m very interested in steering them on the right track. Do you have any recommendations, perhaps, for lunch boxes? Because lots of people struggle with this because of all of the kiddie snacks out there, I guess, with yoghurts, obviously fruit, raisins; little boxes of raisins, and sandwiches and the like. What would you recommend for a really simple child’s lunchbox?

David Gillespie: The first thing is that you are going to be almost; it’s almost impossible to buy pre-packaged anything for children that isn’t full of sugar. So, right away you’ve got a difficulty in that whatever you put in their lunchbox, you’re gonna be making. And the only choice for you is how much effort do you want to put into making it.

Now, I put out a recipe book earlier this year. And a lot of people said, “Why do you even need a recipe book if you’re off sugar? Surely you don’t even want cakes and stuff.” One of the big motivations for it is for kids’ lunchboxes. Kids still need stuff in their lunchboxes and so we created recipes just using dextrose, which is the glucose half of sugar. So, just glucose as the sweetener. And these are recipes for things like cake and biscuits and the things kids have in their lunchboxes.

And what Lizzie does, my wife, is make those; cook up a big batch of that sort of stuff on the weekends, cling-wrap portions of it, and freeze it. And then, when it comes to dealing out lunchboxes, she just reaches into the freezer and plunks it in.

And that’s the way to deal with. There really is no other efficient way to do it. The other thing you can do is just get really good at making sandwiches, putting whole fruit in there has obviously not changed. Put a banana in if you want. Just don’t put dried fruit, juices, or packaged processed food. And anything else goes.

Stuart Cooke: Yeah, right. Because the thing is with kids is you’ve got same problem with adults with the parties and they’re gonna go to these things and sugar’s everywhere.

David Gillespie: Look, and there’s nothing you can do about that and nor should you try. I have a rule in this house which is: “Party food is for parties.” So, it’s not for every minute of every hour of every day. It’s for parties. And our kids go to parties with kids in their class and they’ll eat sugar and that’s just the way it is. But their exposure to sugar is infinitesimally small compared to all of their peers.

And the interesting thing is that if they do eat sugar, pig out at a party, they often come home with a hangover. And this really surprised me. And I’m not joking when I call it a hangover. It is like an adult with an alcohol hangover. They have headaches. They start saying things like, “Never again.” You know? Are really genuinely meaning it. Until the next time.

And it’s really interesting to watch. And also their capacity to eat it is also limited by the fact that they don’t eat it all the time.

Stuart Cooke: That is a good point. . . . I’ve got a little trick. I’ve got three girls and I give them a nice bowl of porridge before they go out the door so they’re not. . .

David Gillespie: That’s a good trick. I wish I’d thought of that. That is a good trick. Fill them up before they get there.

Stuart Cooke: Exactly right. Yeah. It does help.

I’ve got a few kind of miscellaneous questions as well. And I might jump into the top one, Guy, if you don’t mind.

Guy Lawrence: Go for it.

Stuart Cooke: Your thoughts on bread- and wheat-based products, given the high glycemic load.

David Gillespie: I don’t pay a lot of attention to glycemic index or glycemic load. I think they’re nonsense terms. I don’t think they’re helpful at all for anyone who’s not diabetic. And even for people who are diabetic, I’m not entirely certain they’re very helpful.

The way our body deals with carbohydrate is with a glycemic response. That is, we release insulin to use the glucose that’s in our blood. Now, the efficiency of that response is measured by the degree to which we’ve impaired our insulin response by consuming fructose.

So, yes, someone who has spent their entire life, like me, consuming fructose, has probably seriously damaged their glycemic response. And it may take a long time to repair that damage. And so you might want to be cautious about carbohydrates.

The interesting thing that I have found is, once you give up the sugar, carbohydrates are a far less enticing thing. You don’t find yourself craving carbs anywhere near as much as you did before. And that’s probably because there’s a lot of sugar addiction involved in the process.

I am working on research on the degree to which we should be worried about carbs, and even proteins like gluten that you find in bread, and fibers. And, ultimately, that will turn into a book, I suspect.

But for the moment, I would say: Do what most people do, which is break the addiction first. Break the addiction. Then you can start to make seriously sensible choices about what you choose to put in your mouth. Because one thing people who do break the addiction find is they fill up quickly. So, once they have a functioning appetite control system, they find themselves not able to eat anywhere near as much as they used to be able to get through. And I used to; I found that, too. You’d sit down to a meal that you previously would have knocked back, no worries at all, and you start getting a half or two-thirds of the way through and thinking, “Oh, I really can’t finish this. I’m really full.”

And that’s just your hormones working; your appetite control system working. And when that starts happening, people start saying, you know, with that happening, I’ve got to be really choosy about what I put in my mouth, because I know my appetite control system’s not gonna let me put that much of anything in my mouth. So, if I have this big slice of dextrose cake for afternoon tea or this big bit of cheesecake for afternoon tea, I know that I’m not gonna fit my dinner in. And then it’s a balance between what’s for dinner and do I really like it or do I prefer it over this piece of cake.

So, people find themselves starting to make choices about what they put in their mouth. And a lot of people start doing things like saying, “You know what? I just don’t get that much out of carbs anymore. And I find when I’m not eating them, I feel better. So I won’t eat them that much.”

Stuart Cooke: Would it be possible for our audience who may be a little confused just to kind of loosely run through what you might perhaps eat in a day.

David Gillespie: Sure. So, let’s talk about today. I started today, my 12-year-old boy very helpfully cooked me some bacon and eggs this morning. That was a nice bit of meal: bacon with all the fat still on and an egg. And then I’ve just had lunch, which was I some leftover mince on toast, basically. And the toast was sourdough bread that my wife made a day or two ago. Now, the reason she’s making bread is just to avoid the seed oils, which is a topic for another day. But it also helps you avoid sugar.

And for dinner; what will dinner be? Well, tonight it’s likely going to be some sort of pasta and meat sauce, I suspect.

Stuart Cooke: Yeah, right, OK.

David Gillespie: That’s not our typical; that’s just because of Friday night. Normally it’s some sort of meat and veg kind of fare.

Stuart Cooke: Got it. OK.

Guy Lawrence: I have another question that popped in there and we haven’t got it down, only because I CrossFit. You know, I love my exercise. But from reading your books as well, you discuss the topic of weight loss and exercise and the relationship there.

I’d love you just to share your views on that, because, you know, from what I find, when I train more, my appetite goes up and I generally et more food and if I’m not careful I can eat the wrong foods, you know, and that’s what I’ve seen from my experience over the years, especially working as a fitness trainer. But I’d just love you to share that with us a little bit for people.

David Gillespie: Well, when you expend more calories doing anything, if you spend Saturday out in the yard working, whereas you normally sit at a desk, you’ll eat more on Saturday. Your body is a complex machine that measures the amount of energy you burn and the amount that you consume and make sure it stays in balance.

And the same goes for exercise. It doesn’t matter if you’re out mowing the lawn or doing exercise in a gym. If you burn more energy, your body will ask you to eat more food. In other words, it will increase your appetite. And that’s not a bad thing at all. That’s a perfectly good thing and perfectly normal thing.

The problem is when the appetite control system is broken, and that’s what fructose does. It messes with the hormones that control how much we eat. And it just knocks your system up, just a fraction, not much, just a tiny little bit, maybe a quarter of a Monte Carlo biscuit’s worth.

But you do that every day for years, end-on-end cumulatively, and you start to get the kind of weight gain that you are seeing in the Australian population.

Guy Lawrence: And so for anyone listening to this that’s thinking of putting their runners on tomorrow and going for a run, that eat sugar and fructose as well, they should be given the fructose up first. Which sounds. . .

David Gillespie: The thing about exercise, people think that I’ve got something against exercise. And I have nothing against exercise. Do it if you feel like it. And the reality is that since I’ve lost the weight, I feel like doing it a lot more than I did before. And a lot of people report that, which is after they lose the weight they exercise more than they ever did before. Not because of the weight; just because they feel like doing it more.

And so if you feel like doing it, if you really enjoy it, then keep doing it. If you’re doing it because you think you’ll lose weight doing it, don’t bother.

Guy Lawrence: Yeah, that’s fair enough. It’s funny because I train constantly. Most days. But I do it because I mentally feel fantastic after it, you know? That’s what drives me to do it.

David Gillespie: My 16-year-old boy, he’s a rower. He trains 40 hours a week. OK? He is an exercise nutbag. He does it because he loves it. Not because he wants to lose weight.

Guy Lawrence: That’s a good point.

Stuart Cooke: That’s right, and that’s kind of what we tell lots of people, too. There are so many benefits from cardiovascular. Feel good. It’s your own time as well. You’re there and you can process thoughts and get through anything that might be on your mind. But as a tool for weight loss, I do struggle to see the connection as well. But see what happens.

I’m just wondering about the future for David Gillespie at the moment. What does the future hold? You mentioned the possibility of another book? What’s in the pipeline?

David Gillespie: Well, one of the things that I’m doing at the moment is I’m really focusing on is, I put a book out earlier this year called Toxic Oil, which is about the dangers of vegetable oils. And by “dangers” I mean they are even more insidiously dangerous than the sugar. At least you can taste sugar. You can’t taste these oils, and they’re added to every food on the supermarket shelf.

And there’s clear evidence that they double the rate of cancer in humans. And when we’re seeing the phenomenal increase in rates of cancer that we’re currently seeing, it scares me. I know a lot of people now who have cancer, who are suffering from it. And I really want that message to get out there loud and clear.

So, I am focusing on that and I will focus on that in the immediate future.

Next year I have a book coming out on a completely unrelated topic, which I’ll reveal more about towards the end of the year. It’s nothing to do with nutrition. And we’ll see where go from there.

But as I said to you before, one of my areas of focus at the moment is the whole, I guess the “bread cortex,” if you want; the gluten, fiber, carb question. Are any of these things bad, good, indifferent for us?

Stuart Cooke: Definitely. I’ve just read a very interesting book about that, so I’d love for you to put your spin in the way that you write as well and research and resource. I’d be very interested.

David Gillespie: It is interesting.

Stuart Cooke: Oh, it is. It will stir up our household as well because I’ve been though Sweet Poison two or three times and Toxic Oil and our cupboard seems to be changing from month to month, and it’s a topic of discussion.

David Gillespie: Well, it’s probably going backwards in time. If you follow what I say in Toxic Oil, you’ll find yourself making most of what you eat and, really, your cupboard starting to consist of mostly raw ingredients.

Guy Lawrence: Exactly. You know, the one thing I wanted to add as well, because, you know, I’m single. I live by myself. And it’s very easy for me to, if I do shop, I can just get whatever. But once families are involved, you know, it’s amazing. And I’m sure that day will come for me and it’s gonna be a whole new challenge.

David Gillespie: You need a partner that’s going to help. People tell me it’s very, very difficult to go it alone on this, you know? Very difficult for you to just decide, “Well, I’m gonna do this,” and the rest of the family will just keep eating a normal, modern diet. That’s very difficult to do. So you need to have everybody working on the same page.

But, look, the good news is you’re not going to do yourself any harm at all by doing this, and you learn an amazing set of new skills. If you’d said to me, two years ago, “You are going to be cooking the only bread you eat,” I would have laughed at you. Because that sounded like way too much effort. But the reality is that that’s what we’re doing now. And the end result is we eat a lot less bread because if you’ve got to cook it yourself, you’re not gonna eat that much of it.

Stuart Cooke: Absolutely. We’re almost reconnecting with skills that have been lost along the way and we’re actually learning how to eat again.

David Gillespie: We’re also learning that it isn’t that hard. A lot of these things sound daunting if you’ve never done it. But once you have done it, you find it’s actually just not that hard.

Guy Lawrence: Any other questions?

Stuart Cooke: Yeah, I’m just gonna ask a little bit of a wrap-up question, really, and we ask all of our guests this and I’m guessing that I probably know the answer. But if you can offer a single piece of advice for optimum health and wellness, what would it be?

David Gillespie: Don’t eat sugar. But, look, if you really want to be super duper well and avoid just about every chronic disease in modern society, then don’t eat sugar or vegetable oil.

Stuart Cooke: Yeah, right. OK. Perfect.

Guy Lawrence: Perfect answer.

Stuart Cooke: And for anybody that would like to get hold of your books or find more about the resource, where can they connect with you?

David Gillespie: Well, look, if they want my books, they go to a bookstore. My books will be available just about anyplace that sells books. If they want the books signed by me, they can buy them from my website, but they’re a lot more expensive that way. If you don’t care, then your average bookstore or supermarket is a good place.

If you want to connect with a community of people who are like-minded, then the very best place is the Facebook page Sweet Poison, which I think has 49,000 people on it. And they are all gung-ho. Get on there with any question; they’ll answer it, and if they can’t, I will.

Stuart Cooke: Yeah, fantastic. I went through the forums the other day and I was surprised at the amount of engagement in there. The numbers are voluminous, and it’s a really community as well. Fantastic.

David Gillespie: And very knowledgeable. I mean, these people know their stuff. You know, people put stuff up on Facebook. . . I check it every day to see if there’s anything getting missed or where people are not getting the answers that they need and that almost never happens. Everyone else is already well and truly there and giving them everything they need to know.

Stuart Cooke: Fantastic. You’re making a lot of people aware of what they should be putting in their mouth, David, which is a great thing.

Guy Lawrence: OK. All right. Well, look, thank you so much for sharing your time and also writing these great books as well. And we hope to have you back on the show in the not-too-distant future talking about the oils.

Stuart Cooke: We’ll talk about oil.

David Gillespie: That’s right.

It was a pleasure. Good to see you guys.

 

Dave Asprey: The Bulletproof Executive


You can listen to the full episode on your iPhone HERE.

downloaditunesIn this weeks episode:-

  • Dave reveals his personal health journey & how he lost 100lbs [04:15]
  • What Dave eat’s in a day & why he doesn’t eat all morning sometimes [14:45]
  • The Bulletproof Diet. Why bulletproof coffee & intermittent fasting is so effective for health & longevity [20:10]
  • The fine line between CrossFit, exercise & overtraining [39:40]
  • Why he wrote the Better Baby Book [47:15]
  • This is a must: Dave’s single piece of advice for optimum health/wellness [55:10]
  • and much more…

dave_aspreyDave Asprey aka The Bullet Proof Executive is one exceptionally smart man. On top of that he’s a really great guy too! He shares with us his journey from being 297lbs (134kg) in weight to then hacking his health for the fastest & most effective results possible.

He’s also single handily changed the way I drink my coffee (& many others) in the morning. If you haven’t heard of the bulletproof coffee with MCT oil and grass-fed butter (yes you read that right), then it’s only a matter of time before you do! Guy

If you would like to learn more about Dave Asprey and the bullet proof diet, click here.

You can buy bullet proof coffee in Australia here.

Further reading: Better Baby Book

You can view all Health Session episodes here.

Did you enjoy the interview with Dave Asprey? Would love to hear you thoughts in the Facebook comments section below… Guy

 Dave Asprey: The bulletproof executive transcript

Guy Lawrence: I’m Guy Lawrence. This is Stuart Cooke. And our very special guest today is Mr. Dave Asprey. Mate, thanks for joining us. I really appreciate the time.

Dave Asprey: You’ve got it. I’m really glad to be here. I’m a huge fan of Australia. Love visiting.

Guy Lawrence: We’re in heaven over here. We both live near the ocean and we feel blessed, that’s for sure. Definitely.

Stuart Cooke: We certainly do. We make the most of it.

We’ve immersed ourselves in all things Bulletproof over the last month or so, because we knew that we’d be chatting to you. And I had a little bit of a question and a realization that you know a lot of stuff. A lot of stuff. And I think that if Google were a person, I think that person would be Dave Asprey. Have you figured out a way to connect to Google from your mind to kind of pull in this information? It’s insane.

Dave Asprey: Yeah, it’s actually this thing right here, see? It’s got a little Google USB port for the head and you just do that and. . . no. This is actually the upgraded focus Brain Trainer. It teaches you to move blood to the front of your head. But I haven’t got the Google direct connect, but I’ve often wished for just a docking station for whatever my PDA at the time is. It used to be a Palm Pilot. Now it’s an iPad or whatever. Samsung NX, I guess.

Stuart Cooke: I’m sure in the future it will all be very Matrix-style and we’ll dock ourselves into something. But let’s see what happens.

Guy Lawrence: Well, me and Stewie sat down the other day and we thought, Dave’s coming on the show, and what should we ask him? We had so many questions for you and so we’re gonna try to condense it and obviously for our listeners as well. And I thought we could start from the beginning, because I was listening to your Joe Rogan show, I think it was the first one, literally last week, and . . . listening to the Joe Rogan show and you mentioned that you were nearly 300 pounds overweight, which I didn’t realize.

Dave Asprey: I wasn’t 300 pounds overweight. I was 300 pounds in total; only a hundred pounds overweight. If I was 300 pounds overweight there’d be, like, stretch marks on my forehead.

Guy Lawrence: Fair enough.

Dave Asprey: I only have stretch marks around my midsection and, like, here. I do have a lot of stretch marks, but I got them when I was 16. It was no good.

Guy Lawrence: Yeah, so I guess the question; the first question would be: Can you tell us about that journey from being overweight to where you are today, so people get to know a little bit about Dave if they’re not sure who you are.

Dave Asprey: Sure. It’s kind of funny, but I was just fat as a kid. And I never knew why. In fact, I always figured it was because I was too lazy or I ate too much; I didn’t have enough willpower or something like that.

And it got really bad. By the time I was done with my first four years of university, I was 297 pounds. I’d had three knee surgeries. I had arthritis in my knees when I was 14. And I was on antibiotics about once a month for 15 years straight for chronic sinusitis and strep throat and things like that.

I had nosebleeds five, 10 times a day, was pretty common. And I bruised easily and I still had played soccer for 13 years. I used to be a kind of competitive cyclist. But I was always fat. And it was kind of like, “Whatever. What can you do about it?”

And it was in my mid-20s I got really serious. Like: “This is enough.” And I started working out like six days a week, an hour and a half a day, 45 minutes of cardio, 45 minutes of weights. And the cardio was with a backpack full of bricks on a 15-degree incline, going up, not running but walking, enough that you’re panting like crazy.

And I never lost the weight. Got strong. Didn’t lose the weight. And I kept having the same problems. You know: bad skin, zits, body odor, just the whole nine yards. “What’s going on here?”

So I decided that I was gonna be a biohacker. I also noticed along the way here that my brain was failing. And this, maybe, is what really put a nail in that decision.

I was working at a company called 3Com in Silicon Valley. This was one of the pioneers in the networking business. It was 3Com or Cisco was gonna win and, well, Cisco won. But at the time, those were the two dominant players.

I would sit in meetings, and after the meeting, I would think, “I don’t really know what happened in there. I’m a zombie.” I’m sure I was there; people didn’t tell me I fell asleep but I’m pretty sure I was asleep. So, whatever.

And I got so concerned about this that I took out disability insurance at 26. Because I was scared: Like, how am I gonna make ends meet if I can’t work? I’m young. I should be in my prime and I think something’s wrong, but maybe it’s just me.
So I started measuring my performance on this simple solitaire game you can play on your computer called Freestyle. And I would plot it. And some days, the data showed I was a zombie. And it’s really liberating to have zombie data, because when you get that data it tells you that it’s not all in your head, so you can actually have a view of yourself.

That’s what we call self-awareness, really, but it was data-driven self-awareness. And what that did for me was it let me say, “All right. Now I need to attack a problem.” And being a computer hacker by trade, you know, I helped to create modern cloud computing; not like Al Gore created the Internet but, you know, I was at the company that created cloud computing called Exodus Communications and played a key role there.
So, given this whole: “How do you hack it? How do you get around it? How do you engineer a solution to a new problem?” I said, “All right. My brain is dead, so I’m gonna start taking smart drugs.” And it worked! I actually got my brain back enough that I could start upgrading the rest of my body.

And we go 15 years later, I’ve spent the last 10 years as president, chairman, or board member of an anti-aging research and non-profit group called Silicon Valley Health Institute. I’ve had a chance to talk to more than a hundred anti-aging doctors and researchers and physicians, and, kind of, people leading their field to understand what’s going on in the human body, what’s going on in the mind, how does the nervous system work, how does biochemistry work, how does the cell membrane affect things, what are neurotransmitters.

Not from a medical perspective. I’m married to a doctor and she knows more about the tibia, fibula, and the neck bone’s connected to the ankle bone stuff than I ever will, to be perfectly honest. But when it comes to hacking these systems to get the outcome you want, without knowing every intermediate step, which we don’t know in the human body. . . And, by the way, when you’re troubleshooting a complex cloud computing system, you don’t know every step in the middle either. You have to hypothesize and test.

So, that’s what I started doing with an N equals 1 experiment on myself way before Quantified Self was cool.

Guy Lawrence: That’s awesome. So, I guess, in a nutshell, that’s biohacking? Self-experimentation, to a degree?

Dave Asprey: There is two parts of it. There’s the Quantified Self angle, which isn’t really biohacking. This is kind of common. You get devices like this. This is a watch, although the battery’s dead, and it monitors your heart rate without a chest strap. And I’m actually; I’m a CTO of this company. It’s called Basis. And I usually only just wear it for show and it’s not that useful as a daily-wear watch. It’s not waterproof, for one thing. A slight problem. But it’s a cool gadget.

So, there’s also those scales where you weigh yourself every day. They upload to the web. And sleep monitors. I’m looking at; this is prototype one from a company called BEdit, which I’m super-excited about; I’m starting to work with those guys.
So, there’s all these devices that can tell you what’s going on in your body. Because, honestly, unless you’re a very unusual person, you probably suck at knowing what’s going on inside your biology.

You can teach yourself what’s going on. So, there’s this whole cognitive feedback loop where you’re, like, “OK, if I, at the end of the day or the week or the month, I look at what I did, I can learn more, and I can make a decision to do something different.”

The thing I discovered after doing that for a long time is that my intent and my decision would be: I’m gonna do acts to improve my health. Let’s say I’m not gonna eat bagels this week. Well, then, you’re in a meeting, halfway through the week, and you’re kinda tired and you’re kinda hungry and somehow you convince yourself that it’s a great idea to take a bite of that bagel. And then you go, “Damn it! I ate a bagel! I’m a failure. I’m a bad person.”

What’s going on there is a core part of biohacking. It’s that there’s parts of your nervous system way faster than your conscious thinking. And if you don’t manage those parts of your nervous system, they’ll convince you to eat the bagel. But it’s not actually you eating the bagel. It’s an avatar in your head eating the bagel. Right?

So, that’s what’s going on. And you can train that part of the body. It’s just like you train an animal. And the liberation that comes from understanding that when crazy thoughts pop into your head, or behaviours that are really not the behaviours that you intended, happen, that it’s a part of your automated defense systems of your body that are driving those behaviours, not your conscious decisions. And it’s also a sign, if you’re doing those things, that you need to learn how to manage the unconscious parts of your body, because that’s where all the trouble happens.

And the three kinds of trouble are really, really obvious. You’ll see these in any dog. Number one is: “Oh, look! Food! I’ll eat it. It doesn’t matter if it’s cat poop. It might be food. I’m gonna eat that, too.” Right?

Then you go, “All right. What else does a dog do? “Oh, look! A stick!” And distractibility; you’re all over the place.

And the final one, which is maybe my favorite, is, “Oh, look! A leg! I’ll go hump it.”

Those are the behaviours that get most people in trouble most of the time, and they’re all unconscious, high-speed behaviours that happen way faster than you can think about it and go: “Actually, come to think of it, I don’t want to hump that leg.” Your body’s already like, “Yeah, do it!” And it’s convincing you that you should do it. Well, that’s your body misbehaving. You’ve got to tell the body to behave itself.

Stuart Cooke: How would you; you have a lot of stuff going on in your life, I’m guessing. You know: with work and commitments and Bulletproof. Family. You know, a lot of stuff going on. How do you disconnect from that to rest and calm yourself, in the nighttime, you know, just to sleep.

Dave Asprey: Well, if you’re watching the video, let’s see. See that device back there? I connect my head up to it. OK. Not the one with all the dials and gauges. But the laptop, underneath them. That’s a neuro-feedback system. So I actually will play my brainwaves back to myself. You get the brainwaves from the head, and then you actually turn it into sounds and you play the sounds back to you.

So, my brain, even though it’s pretty darn highly trained; I’ve done this 40 years, the “Zen in 7 Days”-type thing and I have 40YearsOfZen.com. And things like that. So, I’m more aware than the average guy, but I’m sure there’s people that are more aware than I am. I just cheated. I didn’t spend an hour a day mediating for 40 years to get there. I spent a week hooked up to expensive computers.

But this is kind of a junior version of that, and what I’m doing there is I’m laying down on the floor, sitting in a chair, and just listening. And I hear music. And then the music kind of has static. And the static is happening when my brain is flopping from one state to another.

And the brain doesn’t like static very much. So, it’s says, “Oh, wait. I was flopping.” And it stops flopping around and it calms down. That’s one thing I might do to disconnect.

The other thing is, I have a 6-year-old and a 3-year-old and my computer would, like, break half the stuff from my office if I told it out of all this stuff it’s stuck to. But if I turned it around, you’d be seeing my office, my biohacking lab here, there’s a deck overlooking a little pond, and a forest surrounds me. So, I go out, I have lunch with my kids. I work from home. I work really hard. I work long hours. I’m up late at night. I’m talking with people. This is my fourth podcast today.

Guy Lawrence: Really? Wow.

Dave Asprey: Oh, yeah. And you can see my energy level. I’m doing pretty good, right?

Guy Lawrence: Absolutely.
Dave Asprey: This is a guy who used to have chronic fatigue syndrome, Lyme Disease, small intestine bacteria overgrowth, mercury toxicity, obesity, pre-diabetes, really thick blood and high risk for a stroke and heart attack. Right?

If I can do this, imagine what you guys can do, because you’re nowhere near as screwed up as I used to be.

Guy Lawrence: Your days are packed, right? And everyone complains about short of time, they make bad food choices, there’s a million things of why they can’t look after their health. If you’re so busy, what do you eat through the day as well? How do you stay on top of that?

Dave Asprey: Number one, snacking is for people who are starving. You don’t need to snack if your body is well-fed. So, for breakfast this morning I had Bulletproof coffee made with upgraded coffee beans, which, by the way, you can buy in Australia. We actually have them stocked there now. And it’s OptimOZ is the name of the company.

Guy Lawrence: Yeah, we know Leon.

Dave Asprey: He’s totally Bulletproof. He’s an awesome dude.
So, definitely check out OptimOZ. You get the beans there. And does it really matter, the beans? Actually, it does. If it didn’t, I wouldn’t make the darn things. Like, I’m not interested, and certainly not in the business of making stuff that’s, like, “Oh, yeah, everyone else has that but I have it, too.” I try to find things that are unique and that work really effectively. And most of the world. . . Actually, that’s not true. Europe and Asia have certain standards for coffee that other countries don’t have. So, while we’re getting poor-quality coffee that affects your brain thought.

So, you start Bulletproof coffee, the beans, grass-fed butter, and, by the way, there’s awesome grass-fed butter available in Australia. When I was there, I found three or four different brands when I looked around. I thought that was kind of cool. And it was really good, too.

And then, from there, I added Upgraded Collagen, which is a protein supplement that I make. I don’t always put that in in the morning. Usually I just do Bulletproof intermittent fasting, which is just the coffee, MCT oil, upgraded MCT, upgraded coffee, and butter.

Some days, because I worked out two days ago, I’ve gotta have a little extra protein. I’ll do that.

Lunch, I had a salad with a ton of guacamole. Slide a little salad dressing on it, made from scratch, relatively easy to make. Immersion blender, sliced-up cucumbers, and some cold salmon left over from either last night or this morning. So, basically, it’s salmon salad.

And that was around 1:30. And then I haven’t had any snacks. That would be completely like; I don’t even want to have a snack. I’d get tired if I had a snack.
So, I will get again. . . Let’s see. It’s 5:30 my time. I’ll have dinner around 6:30 and it will probably be like a steak or a hamburger, a bunch of vegetables prepared from the Upgraded Chef book, which is basically a soup. I’ll put a bunch of steamed vegetables, a bunch of butter, MCT, blend it with some spices, and maybe some other vegetables or some other side dish. I’m not sure. I’m not gonna be cooking that dinner.

If I was cooking it, I could have it on the table within 20 minutes of starting to cook, and that would be the biggest meal of the day. Lunch was a five-minute meal. Breakfast was a five-minute meal.

Stuart Cooke: Pretty quick. So, starches, grains at all?

Dave Asprey: Probably not today. If I was gonna have any kind of starch, it would be at the evening meal. And, grains, the only grain I would touch would be white rice. The rest of the grains, honestly, if you can afford it, don’t eat them. They are not gonna make you live longer. They are not good for your health.

Stuart Cooke: And even these new “wonder grains,” the, like quinoa, I guess, that they are saying is kind of this fantastic health-giving grain?

Dave Asprey: Are those the same people that said soy was a fantastic, health-giving food?

Stuart Cooke: Could be. Could well be.

Dave Asprey: Here’s the thing. It doesn’t have strict gluten in it, but if you were a seed, let’s say, who evolved as a seed. Your function is to not be food for animals because then you don’t get to sprout. Your function is to sprout. Your function is not to spoil, because there’s a lot of bacterial and fungal pressure on carbohydrate sources.

So, basically, everyone wants to get what’s in you. So, do you just sit there and die and then not evolve as a species and become extinct, or do you develop natural pesticides and coat yourself in them, which make animal sick if they eat too much of you and repel other invaders?

Well, that would be what we call “whole grains.” So, grains have phytic acid and they have a whole bunch of other defense systems, mostly lectin-based, which is a kind of protein that sticks; a kind of sugar that sticks to. . . I’m sorry; I have it backwards. It’s a kind of protein that sticks to a sugar that lines your cells. And it’s a problem.

So, if you were to eat a legume or a grain, what you’d want to do is you want to soak it for a long time and then you want to sprout it a little bit to deactivate most of the defense systems.

But, honestly, even if you do that, you’re still getting a lot of starch. It’s gonna raise your insulin. It’s gonna raise your blood glucose levels higher than you want. So, why don’t you just eat white rice, which is the least toxic of all of the grains? Don’t eat it all the time. Not for breakfast. Eat it a couple of times a week on a Bulletproof diet once a week. Like, have a day where you eat a lot of starch to refuel so you don’t get adrenal stress from being always in fat-burning mode.

But you want to be in fat-burning mode a couple of days a week, at minimum.

Guy Lawrence: I’ve got a question for you, Dave, and I’m sort of jumping forward a bit, but with the Bulletproof coffee, because I’ve been doing that now probably for a month. I’ve been putting the MCT on in and the grass-fed butter in the morning and I put it up on Facebook and the first thing, question, was, you know, “Why?” And they were, like, “Why MCT oil? Why intermittent fasting?” So, I thought I’d ask you that question so you could explain it, because you’ll explain it a lot better than I would.

Dave Asprey: All right. First, intermittent fasting is well-established to change your genetic expression in such a way that it replicates long-lived animals. So, basically, if you want to live a long time, you at least want to make an animal live a long time, you cut back on the number of calories they eat, and they live longer.

That’s true for humans, too, and there’s a group of people, some of whom are my friends, who have gone on those radical, low-calorie diets and they walk around looking like sticks and they’re super-thin. And I don’t actually advocate that in the slightest. But it is an anti-aging sort of proposed technique.

You can get most of the same benefits of doing that by just not eating for 18 hours a day.

Now, if you’re like I was in my; when I was 25 or 28, the idea of not eating for 18 hours was repellant and offensive, because it would disable me. I used to, like, stop meetings at 11:45. “Sorry, guys. I know that the meeting goes till lunch, but if I don’t have lunch right now, I’m gonna kill one of you and eat your arm.”

And, literally, I would just stand up and walk out. And people were, like, “Are we gonna finish the meeting?” And I was, like, “Sorry. I don’t really care because I’m not here.”

Guy Lawrence: “I have to eat.”

Dave Asprey: Yeah. And now I’m like, 18 hours, whatever. I can go 24, 36. It’s really not a big deal. At 36 hours I’m gonna be kind of hungry, a little tired, but it’s not gonna kill me.

And what’s going on there, with intermittent fasting, is that you’re telling your body, “OK, there’s no food here, so you might as well take all this stuff you’re ready to digest food and use it to clean yourself out.” It’s a processed called autophagy. And it turns on.

So, you get some real benefits, including weight loss, that come just from intermittent fasting. The down side is that people who live a high-intensity life like I do, or even just people who have kids and a job, OK, you’re gonna end your 18 hours right at about 2 o’clock in the afternoon. So, the time when you’re coldest and tiredest is right in the middle of your workday. And you’re gonna be cranky. So, people can’t stick with it.

What I did with Bulletproof intermittent fasting is I said, well, let’s look at what fasting really does. It turns off the protein digestion and the sugar digestion cycles. But if you eat only pure fat, which, in this case, with coffee, what happens is that your body thinks you’re still fasting but you get all the energy from the fat. So, you get this laser focus; this amazing energy.

And why grass-fed butter and MCT oil? Let’s talk first about inflammation. Inflammation is a major issue in human performance. If you’re inflamed, you’re less likely to perform well and you’re more likely to get sick. In fact, you might just be sick, which itself can be a cause of inflammation.
So, when you eat butter from grass-fed cows, you’re getting a short-chain fatty acid called butyric acid. It’s shown in publicly available studies to decrease brain inflammation. When you have a decrease in brain inflammation, your brain can actually conduct the electricity faster. You think faster.

Butyric acid also is one of the things that cures your gut. So, this is just a normal thing butter does, but short-chain fatty acids help to keep the gut lining intact. So, people who practice this Bulletproof intermittent fasting and put grass-fed butter in their coffee are getting the benefits of the grass-fed butter.

And then we have the benefits of coffee oils themselves. You need to brew your coffee using the upgraded beans without a paper filter. This means a French press, a gold filter in your coffee maker or espresso. Coffee oils themselves are anti-inflammatory for two different inflammation pathways in the brain. So, you’re using coffee as like a performance-enhancing kind of herbal thing.

And you do that and, to cap it all off, you add upgraded MCT oil. Upgraded MCT oil does something kind of magic. It’s six times stronger than coconut oil in terms of this one effect. And the effect is that normally we burn sugar all the time. And it takes 26 steps to turn sugar in your diet into ATP or the fuel in your cells. It takes three steps to turn the MCT oil into ATP energy in your cells. MCT goes to BHB and then it goes to co-enzyme A and then it goes straight to ATP.

What this means is, think about, like, a hybrid car. You have an electric motor and a gas motor. And you’re the same way. You can run on fat and you can run on sugar. Well, if you want to be most powerful, you should metabolically be flexible to work either one when your body needs it, or even, better yet, to burn both at the same time.

So, when you’re drinking this cup of coffee, you’re seriously hacking your brain. You’re turning off inflammation. You’re giving it an addition energy source it didn’t have before. And you’re telling your body and your brain, including your stomach, like: “Hey, it’s time to take a break here.”

So, it’s having the benefits of intermittent fasting without paying the price. In this case, you can have your butter and eat it, too.

Stuart Cooke: Wow. That’s insane. Now, I have to confess, and I don’t know how this is gonna go down, but I have never had a cup of coffee in my life, ever.

Dave Asprey: Why’d you let him on the podcast?

Guy Lawrence: I’ve been putting cups of coffee in front of him: “Mate, you’ve gotta try this. This changed the way I drink coffee forever.” And he. . .

Stuart Cooke: And another confession, Guy, I’ve been sneaking some of your MCT oil into my smoothie that I’ve been making ‘round at your place.

Dave Asprey: I do that all the time. MCT in smoothies is awesome. And if you want to, like, rock your world, make guacamole. Just mash up avocados and squirt MCT in it and mash it up some more. It changes the mouth feel of foods without changing the flavor. It’s phenomenal. I put it in everything. I pour it on my vegetables. I don’t like going without it.

Stuart Cooke: We do that. I had a whole avocado coconut oil smoothie just before we came on here. But I am intrigued to want to try a cup of your Bulletproof coffee now that you’ve explained exactly what’s happening with it.

Dave Asprey: There are, I would say, I know probably a hundred people who didn’t drink coffee who decided to try coffee as a nutritional supplement, essentially. Where they were saying, OK, green tea has certain known effects. Well, coffee does, too.

And what no one talks about is that coffee is the number one source of antioxidants in most of the Western world. It blows wine out of the water. If you’re going around having a glass of red, nice Australian wine thinking it’s for the antioxidants, like, seriously, have two espresso shots and you’ll have, like, 17 cups of wine worth of antioxidants. It’s that big of a difference.
Guy Lawrence: Is that right?

Dave Asprey: Yeah.

Stuart Cooke: How does that stack up against green tea as an antioxidant?

Dave Asprey: It dominates green tea. Green tea’s number two but coffee wins.

Guy Lawrence: There you go. OK.

Stuart Cooke: All right. You know what you’re going to be doing tomorrow, Guy. You’re going to be making two cups of coffee and I think I’ll record myself drinking my very first cup of coffee and we’ll put it out across Facebook.

Guy Lawrence: Fantastic.

Dave Asprey: That’s gonna be cool. I really want, not just to have you drink it, I want a recording of you 30 seconds to an hour after you drink it going, “Whoa!” And here’s warning: Well, actually, you already take MCT oil. You’ll be fine. There are a group of people who have to start out with just a teaspoon of MCT oil until they get used to it, because their body is turned off metabolically that if you turn everything on all at once, they get, like, they feel sweaty and hot and it’s a little bit uncomfortable.

Stuart Cooke: Oh, OK. OK. And I hear that loose bowels as well, if you’re not used to this kind of stuff? I mean, it will clean you out that way?

Dave Asprey: We call it “Disaster Pants.”

Stuart Cooke: Right. OK.

Stuart Cooke: If you take too much of it and you’ve never had it before, it’s bad. In fact, there’s a reporter from Yahoo! News, really awesome woman, super into Bulletproof, and I’m not gonna name her because, well, I said “Yahoo! News”; maybe it’s too late. But she ignored the warning, being kind of a Bulletproof mindset, said, I’m, like, “Start slowly!” And she took like a half a cup of MCT oil in her first coffee. Which is a big dose. I think that would affect me and I kind of take the stuff all the time. And she said, “Ah, I felt kind of strange afterward.” And at the end of her story she kind of reported that.

But, yeah, that’s what happens if you take too much. So, it’s a really powerful thing. It’s like the octane booster stuff you can put in your car. You can buy it at the automotive store and you put it in the tank and it raises. . . Well, if you only put that in your gas tank, well, you’re gonna start your car up and it will shoot out the back. It’s the same idea.

Stuart Cooke: I’m going to shop for a man nappy this afternoon. And then I’ll come round, I’ll be very prepared at Guy’s place.

Guy Lawrence: I like that you’re trying it at my place, not yours.

Stuart Cooke: I’ve got kids here. I don’t want to mess the toilet.

Dave Asprey: You already put it in your smoothies. You’ll be fine.

Guy Lawrence: We should give that a go.

Stuart Cooke: We are; Guy and myself, we’re very focused on nutrition and we’re gonna hit you with the million dollar question of cause. Which is kind of crazy. But in a nutshell, why are getting fatter?

Dave Asprey: There’s a lot going on there.

Stuart Cooke: Yeah.

Dave Asprey: The short answer is, we could blame Apple; the computers. They seem responsible for lots of environmental ills. So. . .

Stuart Cooke: OK. Let’s blame them.

Dave Asprey: I’m only saying that in jest. There’s many different factors involved. But one of them actually is your electronic devices. And it has to do with circadian rhythm and how you go to sleep and how well you sleep and your melatonin levels.

Stuart Cooke: Very interesting. We’ve done a bit of research into EMR and EMF as well, and being aware that we’re living in an environment now where we are exposed to wifi and stuff like that and how that can mess up with your natural rhythms of your body. So, I can certainly understand where you’re coming from there.

Dave Asprey: That’s a part of it. I don’t think EMF is necessarily the top thing that makes us fat. It increases myological stress. And stress does cause weight gain.

But it’s actually the light that comes off these devices. One of the things I do with my Bulletproof coaching clients, and part of what I do is I set aside time every week and I have a set of coaching clients around the globe and I just do it over Skype, but we talk about, like, hedge fund managers and entrepreneurs and CEOs and people who are really into high performance and occasionally like a pro athlete or someone.

But it’s usually people who are really, like, “How do I have the energy and the focus to just go all day long and to manage all these stresses in life?” And it’s always sleep that’s a problem when we start our sessions. And then we hack that first.

So, staring at a bright light, including your iPhone screen, including your computer, at night, after the sun goes down, really jacks up your biological systems. You don’t make melatonin for four hours after you look at a bright light, even if you get up in the middle of the night, you flip on the lights to go the to bathroom, flip ‘em off, you’re done. You’re not making melatonin again that night. And that’s a problem.

So, in our house, we have a light in our bathroom, and this is something I carry on the website, but it’s a light that doesn’t emit any blue spectrum. It’s like a yellow bulb. And when you turn that on, you don’t hurt your melatonin.

When I’m here in my office at night, I have software that turns down the intensity and changes the color spectrum. But it’s not enough. Either I wear orange glasses or I do this.

Guy Lawrence: Yeah! Right. OK.

I’ve seen the orange glasses, and I’m aware of the blue light, and. . . Yeah, insane. So, where would we get the glasses from and how would we wear them?

Dave Asprey: The cheapest glasses are laser protection goggles made by Uvex on Amazon. I have a pair right by my bed so I’m not gonna, like, disconnect from the headphones and grab them. Normally they’re on my desk.

And you just wear them after the sun goes down. You don’t have to wear them every night. But you really will sleep better.

And the other thing is, turn off the LEDs in your room. Every single LED, whatever color, but especially blue and green. Put black tape over them. The curtains, if there’s light coming around, get another curtain to put over the top of that. You should be able to open your eyes at night and not see anything. When you do that, you will sleep profoundly.

Stuart Cooke: Yeah. That’s insane. Sleep has been a big topic, I think, especially for us. Me in particularly because I have; my sleep has been shot for the last five years. But I think I’ve been through a journey where we’ve looked at magnesium. We’ve looked at melatonin supplementation as well. We’ve looked at EMF; moving the bed, you know, outside of heavy fields.

But it was only the other night that I thought, you know, I reckon it might be down to my sinuses. Because I was a mouth-breather at night. And I thought, wow, that’s really insane. And I have quite a clear nose, and when I lay down, my nose gets quite stuffy and I breathe through my mouth. So, I did a little experiment last night and bought a nasal decongestant and blast it up each nostril. Super clear. Went down and had a great night’s sleep. Which is insane.

Dave Asprey: You need to do an allergy, like a blood allergy panel. If this is happening when you lie down but not the rest of the time. . . What’s your comforter made out of? How old is it? Do you have a dust mite cover on your bed? And maybe you have an allergy to dust mites. But environmental allergies will decimate your sleep. And so will food allergies. You could have a dairy intolerance or something. And if you’re eating dairy protein and you shouldn’t be, that would cause your sinuses to be more congested.

But I see this all the time. In fact, even for me this was a problem about 18 months ago. My wife is from Sweden and they sleep with these ridiculously thick, like, sheet things but they’re; I grew up in a desert. I sleep with, like, a sheet and a blanket like a civilized person. But these Vikings, I tell ya, featherduster things. Whatever. So, I noticed she fluffed it. I was, like, “Bleh! What is that?” She said, “Oh, these don’t ever go bad. These feather things are good forever.” Like, it’s 20 years old, get it out of here and let’s try it without. And my sleep quality improved, too.

So, check out your mattress. And they have these, like, closed-cell, hypoallergenic covers. Totally get one of those. Put an air filter in your room. And see what happens. You might be amazed.

But that’s not why we’re all fat. It’s only a part of it.

You’ve got to read my sleep-hacking post. There’s a bunch more stuff like that.

Stuart Cooke: Yeah, I’ve been through them and we’re gonna be pushing it out to our readers. Because I know that sleep is a huge thing.

Guy Lawrence: But would it be fair to say, than, that if your sleep falls apart then that’s the base of; that’s gonna cause all the other problems as well. Because if you’re not sleeping well and you’re tired, you’re gonna start making wrong decisions as well, aren’t you?

Dave Asprey: Well, not necessarily. I did two years where I ate 4,000 calories a day. I didn’t exercise at all. And I slept five hours or less per night every night. In fact, sometimes only two hours.

And I actually grew a six-pack during that time. And I don’t think I made bad decisions.

You can train yourself to, as you go through stress conditioning, to make great decisions while you’re tired. And one of the things that’s really strange is that a lot of what happens when you’re operating in a tired state is that that dog in your body that I was referencing earlier; it’s worried. It’s like, “Oh, my God! I’m tired. I’m gonna die.” And it has this little: “Go to sleep! Aaa!”

So, there’s a lot of, like, nervous energy that comes from being tired that’s unnecessary. It’s when you train that part of your nervous system to basically accept the fact that you’re tired and you’re not gonna die, you’re still gonna do what needs doing and you’re gonna to go to sleep, that’s what happens in boot camp in the military. That’s one of the reasons that they torture you like that, so you realize, yeah, you can function at the level you need to function, even if you’re really tired. And when you realize that, the stress of being tired, not the stress of not getting enough sleep, but actually just the worry about the state, goes away and suddenly your performance goes up dramatically. And I’ve certainly done that.

Stuart Cooke: So, how many hours a night would you get of quality sleep?

Dave Asprey: I get about five hours a night, usually. Lately, in the last six months, I’m doing an experiment. I’m like, OK, maybe I really do need more. So, I’ve gotten my average up to five hours and 57 minutes over the past six months. I have a little monitoring device.

Stuart Cooke: I was gonna say, can you be a little bit more precise in that timing?

Guy Lawrence: Would you increase that sleep if people are exercising a lot?

Dave Asprey: Oh, absolutely. One of the reasons that I’m a huge fan of the exercise protocols on the Bulletproof Executive, which are based largely on Body By Science by Doug McGuff is, well, I don’t really have a lot of recovery time. So, I’m going to, after this, after we’re done here, I’m gonna go up and have dinner with the kids, play with the kids, spend some quality time with my wife, and around 9 p.m. I’m gonna come back here and I have another three hours of stuff scheduled. And then I’m probably gonna write something and I’ll go to bed around 2 and I’ll wake up around 7:30 or 8.

And I do this over and over and over and over. So, what was your original question? I forget.

Guy Lawrence: Increasing sleep with exercise.

Dave Asprey: So, basically, if I work out, I’m gonna have to add at least an hour to that. So what I’ll do today is I’ll probably stand on my whole-body vibration platform (I have an Ultra Vibe) and that’s gonna get my lymphatic circulation going, it’s gonna get all the muscles firing, more so than a walk for an hour would, really. Because 30 times a second, my body’s doing this.

And while I’m doing that, I can relax, I can close my eyes, or, heck, I can watch something on TV if I want to, like it’s totally free time.

But I’m only gonna lift weights once this week.

Stuart Cooke: So, for those of us that don’t have access to a system like you just explained, is there anything that we can do that will simulate the effects?

Dave Asprey: Well, the rebounder, the old little trampoline that you jump on? It’s a really good detoxing thing. It’s good strengthening. It keeps your bones strong. The problem is, you’re gonna do one a second. I’m doing 30 a second. So, you might want to rebound for a half-hour or something.

Guy Lawrence: Three days.

Stuart Cooke: That’s awesome. Guy, I think why don’t we go into the overtraining as well.

Guy Lawrence: Yeah, sure, absolutely. Because that was another question. You know, I CrossFit a fair bit. I see guys that do a lot of training. A lot. And I’m always conscious of where’s that line between exercise for, you know, athleticism, and then also overtraining, and, you know, doing yourself more harm than good long-term. What would your take on that be?

Dave Asprey: I love the intensity of CrossFit. I don’t like the frequency of CrossFit.

And it’s so easy to make a daily habit, and so I totally understand why you’d want to do that. And when I used to exercise six days a week, that made it really easy because you just do it every day. It’s much harder to stick with something you do once or twice a week. It requires a calendar and scheduling and an amount of self-discipline a lot of people don’t have.

So, with CrossFit, I see this very often in my clients. In fact, one of them who lives in Australia was getting ready to compete in the CrossFit Games and just, like, lost his mojo. Like, his passion for life was going down. And he’s a pretty high-performance guy. And I said, “Look. Your sleep quality is disrupted.” One of things that comes from overtraining is completely useless sleep and not very much of it.

And I said, “Why don’t you just get a cortisol panel? Like, get a blood test. And let’s see. I can predict what’s gonna happen here.” And he got it and his cortisol was sky-high. So he backed off on his number of workouts and his zest for life returned very quickly. It helps, too; he had made a mistake some people make on the Bulletproof Diet. They go low-carb and they feel so amazing when they’re eating just the meat, vegetables, and 60 percent fat, maybe, from the healthy kinds of fat. You just have just this Bulletproof state. It feels so amazing when you get there.

The problem is, you stay in it. He wasn’t doing the carbohydrate refueling that I recommend for guys at least once a week. If you’re lifting heavy during CrossFit, you probably need to do that twice a week. And there’s some people who try to stay in ketosis all the time and do CrossFit and your adrenals are not gonna like that eventually.

So, it’s a dangerous thing to be overtrained. It’s no different to overtrain than it is to starve yourself by not eating enough of the right food or to be under, like, huge amounts of emotional stress. Even, like, a divorce or, you know, your house burning down or something like that. The level of stress your body goes under, it doesn’t matter if it comes from exercise or nutrition or factors emotionally around you. You have a bucket of stress you can handle every day, and we measure that in adrenal reserve.
So, if you’re gonna kind of beat the crap out of your body by overtraining at that level, you need to support your adrenals first and foremost. Number one recommendation: a teaspoon, maybe half a teaspoon, of salt in the morning. Sea salt in a glass of water, right as soon as you wake up.

And that sounds a little weird, but when you wake up, here’s what happens in your body. This is not what happens up here. This is what happens in a mammal; the dog inside you. So, your eyes open and it says: “I’m gonna have to get out of bed. If I stand up real quick, there might not be enough blood pressure, so there won’t be blood in the brain. If that happens, I’ll fall down and hit my head on a rock and a tiger will eat me. Then I would die. That would suck.” So, it’s an emergency situation.

So, immediately the adrenals turn on. They create cortisol and adrenaline and the cortisol is working really hard to raise potassium like it does in the morning to lower potassium, which happens in morning. Well, if you give it the sodium that it’s trying to do, it stops freaking out and at that point you’ve saved that adrenal reserve for later in the day to handle other stressors in life.

And this is a really powerful technique. And it’s something they use for people who have dysfunctional adrenal glands. But you can use it even if you have functioning adrenal glands to give yourself more kick later in the day.

The down side? If you have too much salt in the morning, it’s gonna give you Disaster Pants. So, start with half. . .

Guy Lawrence: So, if you up the salt and up the MCT if you haven’t done it before, then you’re in for a treat.

Dave Asprey: Pretty much the worst of all is if you do salts; a ton of salts, a ton of MCT, maybe some extra magnesium, and then stand on the whole-body vibration platform.

Stuart Cooke: That is fascinating. So, you take the salt before you get out of bed, so you’d have it by your bedside table?

Dave Asprey: That is the most ideal way to do it but then you have to think ahead. I just kind of wake up in the morning and I pop a handful of amino acids and stuff like that. I throw some salt in the hand and swallow it.

Guy Lawrence: Bang. Fantastic.

Stuart Cooke: So, you’re talking about popping salt and amino acids. Supplementation. I hear on the grapevine that you supplement quite well, and in the past you have taken quite a lot of supplements. What do you currently take?

Dave Asprey: It’s kind of a long list, still. At the height at my, kind of, anti-aging and also recovery regimen, recovering from years of my body not working very, I took 187 capsules a day.

Guy Lawrence: Wow.

Dave Asprey: Yeah. So, I think I had Ray Kurzweil by two capsules or something. This famous inventor who also has an anti-aging program and all.

And that requires a certain amount of organization and planning, and it also is kind of expensive. But what I do now is I have kind of three groupings a day. There’s one in the morning, because there’s things that work best on an empty stomach or things where it doesn’t matter. So, I take those when I first wake up.

Then there’s a group of things that you take with a meal. And if I’m on the road, I’ll take them usually with dinner. If I’m at home, I’ll usually take them with lunch. It doesn’t really matter.

And those are things that are gonna upset your stomach if you take them on an empty stomach, or things that require fat in order to be absorbed. And then the final thing is right before bed I take another small handful of pills. And these are things that enhance sleep and recovery. So, kind of in reverse order. At night, I would take GABA, theanine, magnesium, vitamin C, and glutathione; the liposomal form, in fact, that I was squirting in before the show. The stuff; upgraded glutathione.

Guy Lawrence: I’ve got that. Yeah, I take that, yeah.

Dave Asprey: Yeah, and it doesn’t taste great. I’m working on making it taste better.

Guy Lawrence: It’s interesting taste. The first time I had a shot of that under my tongue, I was, like, “Whoa! That’s pretty. . .”

Stuart Cooke: Well, the smell is pretty extreme. It smells powerful.

Dave Asprey: It’s a sulfur-bearing molecule. It is made out of sulfur and it is not pleasant-tasting, but I don’t know if either of you felt really strong effects from it. A lot of people really notice it. And I even know a nationally renowned author who’s a shaman and writes about shamanic experiences in Peru and things like that who uses glutathione regularly because he can get into those really advanced meditation states better for it.

So, I have no doubt in my mind that glutathione enhances cognitive function and there’s lots of studies about that. So, it also works for detox reasons. And we live in a world full of chemicals that cavemen didn’t deal with, so the idea that I’m gonna get my vitamins from my foods, great, just get your toxins from Mother Nature and you’ll be perfectly balanced. Not gonna happen.

Stuart Cooke: Yeah, well, cognitive function I guess, Guy, try a couple of sprays tomorrow. See what happens. See how that works for us.

We had a question regarding a book that you’ve written as well. And kind of moving forward a little bit. It’s a babies book. Now, I’ve got three kids who have got lots of friends with books. There it is.

Dave Asprey: I don’t know if you can see it.

Stuart Cooke: I can see it.

Dave Asprey: There we go. No, that’s not my wife, by the way. Stock photos. Wiley, my publisher, was evil about that. They’re like, “No.” I’m like, “You haven’t even seen the photos!” They said, “We don’t care. We always use stock photos.”

Stuart Cooke: I wondered if you could just briefly explain what the book is about, as well, for our audience.

Dave Asprey: Sure. The Better Baby Book (by the way, BetterBabyBook.com would be the place to go to learn more) is what my wife and I did to reverse her infertility. When she was 35, she was diagnosed with polycystic ovary syndrome and told she wouldn’t be able to have kids. We had our first child at 39 and our second at 42 without any fertility treatments other than what’s in the book.

And what’s in the book is how do you use food and the environment to change the way your body reacts and to change even the genetic expression of your children.
We learned, about 15 years ago, that the environment changes your genetic expression and those changes are inheritable. We learned then and then no one ever said what to do with that information. So, I went out and, as a biohacker, we compiled 1300 references to all sorts of things you could do to decrease inappropriate inflammation, to reduce the chances of autoimmune problems, and to increase pregnancy health.

And our midwife, who has delivered 700 kids, said of Lana; she said, “You have the healthiest maternal tissues of any woman of any age I’ve ever worked with.” This is to a 42-year-old woman. Which is pretty amazing, because she’s delivered babies from 24-year-olds quite frequently.
So, to be able to have that healthy of a pregnancy blew our midwife away and she convinced us to write the book about all the things we had done to give our kids every advantage that was already theirs. We just wanted to maximize the chances of what was already them, just giving them the opportunity to express it.

The results have been really profound and there’s lots of women now who visit my wife for her coaching practice over Skype. She helps women with fertility and with pregnancy know what to eat and know what to do and look at their progesterone and estrogen levels and things like that.

And I wrote this book because my goal is for there to be 10,000 less children with autism as a result of the program in the book. And I wrote it before The Bulletproof Executive, which is the book I’ve been itching to write. But I wrote this because, honestly, you have the most leverage. The younger you are when you start biohacking or optimizing systems and looking at how the environment affects you, the more leverage you have. So, preventing problems in the womb has the highest leverage. Trying to take a 90-year-old person and make them young again is a lot more work, a lot more pain, a lot more money, and a lot harder to do than taking a baby and just helping them form properly in the first place. That’s why I put so much energy and about four years into writing this book.

Guy Lawrence: Yeah, fantastic. We saw the little video, I can’t remember, you were talking on a microphone and you mentioned the book and it’s just fascinating stuff. And one thing that intrigued me as well is what you feed your kids as well. Because I think so many parents struggle with that. And what we see, isn’t it, Stu, you know obviously you see it a lot more as well with. . . It’s amazing.

Dave Asprey: It depends when you start. So, my wife, I mentioned she’s Swedish, so sardines are a treat or chicken liver. So, when you eat things; at least when the mother eats things, the baby gets a taste for them later in life. And when you feed them to children when they’re very young, they get used to it.

So, my kids, they eat meat, they eat lamb, and they eat beef, and they love avocados. And vegetables are something you eat raw or cooked; it doesn’t really matter. I don’t get away with cutting any vegetable we eat without them walking into the kitchen and saying, “Can I have some of that?”

So, cauliflower’s good, broccoli’s good, all of that, because it’s just food. There’s no discussion about it.

Guy Lawrence: Yeah, right.

Dave Asprey: And if they say, “I don’t like that,” at the table, then: “OK, that’s fine. But it’s what we’re having for dinner. You don’t have to eat it.” “I want something else!” “Well, actually, that’s not what we’re having for dinner.”

Stuart Cooke: Yeah, that’s how it is.

Dave Asprey: They’ve never left the table; they’ve never left the table hungry. They think about it, they decide what to do, and there was one time, my 3-year-old, he’s a boy, so he’s a bit more strong-willed. And he said, you know, like, “OK, fine. I’m going.” And an hour later: “I’m hungry!” “You’re gonna be hungry till morning.” That was the last time he ever did that.
So, honestly, your kids, if they eat normal foods; normal on a Western diet, they’re starving inside. Literally, they have food cravings all the time caused by the foods they’re eating. So, they have a desperate need to eat. And of course they want to eat things that are gonna give them the most glucose and the most fat, because that’s what the liver uses to remove toxins from the body. You want to oxidize something, you need the fuel, and those are the two fuel sources. Protein’s crappy fuel. It makes more toxins in the liver than it takes out.

So, when you get to that perspective and you realize how hungry your kids are like that, number one, give them fat. They’ll calm down and stop misbehaving so much. Butter? Yes. MCT oil? Absolutely, my kids get MCT oil. And they go to school and all their friends are eating snacks and my kids are like, “I guess we’ll have a snack.” But they don’t snack at home. They don’t need snacks. And that’s amazing.

But when they’re properly fed, they behave really well and they focus and when you’re a parent, it doesn’t matter if your kids misbehave a little while. If you’re on path to making them have the biochemistry so they can focus and behave, then deal with it. When they say, “I don’t like it,” say, “Great! We’ll take it away and you’ll be hungry.” They’ll learn to like it pretty fast.

Stuart Cooke: Absolutely. We’re on a campaign to completely eradicate wheat. It’s time. It has to happen. I watched a podcast of yours a few weeks ago with the chap who wrote Wheat Belly and it was just. . .

Dave Asprey: Dr. Davis! He’s a great guy.

Stuart Cooke: Fascinating.

Dave Asprey: Yeah, and look at his credentials. I mean, Track Your Plaque. That guy’s a leading cardiologist. He’s not messing around in that book. And he’s right. It’s not just about getting fat or getting autoimmunity. It’s about your brain. Wheat makes you stupid.

Stuart Cooke: Yeah. And it’s a tricky one, so we’re gonna be tackling that over the course of the next month or so. But when we’ve nailed that one, and we’re not too far away, I think we’ll be well on the way to good times.

Dave Asprey: It helps. Just watch out. It’s not something to take out gradually. It’s crack. It’s an opiate substance, the way it’s digested. So, it turns into something called a gluteomorphin and when you have wheat one day, even just one bite, “Oh, it’s Saturday. We’ll celebrate. We’re just gonna have a little pizza. Just one slice.” Right? The next day, the little Labrador in your head’s gonna say, “You know what? I’m starving because I need more wheat and I’m addicted to the stuff. I think it would be a good idea to have just one more piece.”

And you’ll convince yourself, because of that input, that it’s time to have just one more piece, and you’ll be just like someone who’s shooting heroin in their arm. “Oh, yeah, I’m giving it up this time. I’m sure I’m done.” And then later they end up with this. It’s because of that same process. So, go cold turkey, take lots of L-glutamine; the amino acid. That’ll help you to deal with the food cravings you’re gonna get for three days. And then you’re done detoxing and then wheat is not food after that anymore.

Stuart Cooke: Perfect tip. Fantastic.

Guy Lawrence: How are we doing for time?

Stuart Cooke: We’re absolutely mindful of your time, so I guess, Guy, if you’ve got. . .

Guy Lawrence: We’ll do a wrap-up question; a question we’re gonna ask on every podcast: If you could offer a single piece of advice for optimum health wellness, what would that be? For everyone listening to this.

Dave Asprey: Learn forgiveness.

Guy Lawrence: Learn forgiveness.

Dave Asprey: Yep. It is a very difficult skill to master. It’s easy to say, “I forgive you.” It’s very hard to actually do the biological activity of forgiveness and to neurologically forgive someone and to really let go. But when you learn to do that, and you practice it, which is how you learn or, better yet, if you do some neurofeedback that teaches you forgiveness, but this kind of thing lets you stop carrying a stress burden for all sorts of stuff that you don’t even know you’re carrying.

So, if you had an invisible backpack full of stones on, you would never know you had it, because it’s invisible to you. And the grudges you hold and the ill will towards others that you hold; it holds you back. It keeps you from performing at the level you can be. And it takes quality of life away from you, but it’s invisible.
So, when you learn how to do this, suddenly you’re, like, “Oh, my God. I’m not carrying whatever that heavy thing was anymore.” And certainly I’ve spent an enormous amount of time working on that myself. And one of the reasons, you were asking: How can I perform like this and still see my kids and do the things I do? It’s because I’ve done a lot of forgiveness work.

So, Bulletproof Diet, yes, Bulletproof coffee, lifesaving, lifechanging, all those things. But at the end of the day, before any of that, practice forgiveness.

Stuart Cooke: That’s perfect.

Guy Lawrence: Perfect answer, mate.

Stuart Cooke: So, Guy, you need to forgive me as I steal half of your MCT oil tomorrow for our experiment.

Dave Asprey: There’s a way to make this forgiveness easier. When he’s not looking, put four times extra in his coffee and see what happens.

Guy Lawrence: Yeah. Exactly.

Dave, thanks so much for your time. If anyone wants to learn more about what you do, where’s the best place for them to go, mate?

Dave Asprey: Check out BulletproofExec.com. All the info on the site’s free. It’s there. A quarter-million words. It’s there as a public service. You know, I’m grateful for all the cool stuff that’s happened in my life and I’d like to help other people do it, too.

Also, I’m hoping to make a trip out to Australia sometime in the next six months or so, so when I know that’s coming together I’ll let you guys know.

Guy Lawrence: Please do. Please do. Fantastic.

Thanks for your time.

Dave Asprey: Have a great day.

Stuart Cooke: Thank you, Dave. Speak to you soon.