You can’t have your cake and eat it too… Can you? If you are a bit of a foodie/health nut like myself, you can spend just as much time and energy worrying about what you eat as enjoying yourself whilst at Christmas parties.
This can cause unnecessary stress which is the last thing we want! So the key for me is finding that balance of enjoying yourself and letting go, but staying on top of things at the same time. Here’s a few things I’ll do…
Tactic #1 - Alcohol
Let’s be honest here, most people turn up to Christmas work parties, stuff their face with food and generally get wasted on free alcohol!
I’m not much of drinker (2 glasses of red is going wild for me these days), so tactics are required when it comes to Christmas parties without coming across as a douchebag food snob or sourpuss… and having fun at the same time.
Good Strategy - Always have a drink in your hand and sip it slowly. People generally leave you alone for some reason if they think you are getting drunk with them. I’ve never understood the peer pressure behind this. When people get three parts sloshed, they can never work out if you are sober or drunk anyway, so why the hassle in the first place?
What to drink - I avoid beer these days because of the wheat. Budda-belly comes on fast and I always remind myself of this before caving in to the cold amber nectar! Instead I go for a glass of red. Not quite the Welsh Guinness guzzler of old, but I’m happy to take the banter on the chin if I’m with any of my old footy mates! And as I’m sipping it slowly, the red wine gets really warm in my hand, has had plenty of time to breath and tastes twice as good!
Reducing hangovers - If you do fancy having a few but don’t want to feel like a train wreck the next morning, drink single white spirits in a tall glass (vodka’s good), soda water and fresh lemon or lime. You’re keeping yourself hydrated with the soda water whilst still getting amongst it. Way, way better than sugar loaded lemonade or coke. Also avoid the cordials as the sugar there will feed the train wreck too.
Another good call is for every glass of alcohol, have the equivalent in a glass of water. Hydration, hydration, hydration. School boy error otherwise! Yes you’ll end up going to the bathroom more, but hey, there’s always an interesting conversation to be had with a drunk there.
Tactic #2 – Food
Strategy 1 – Eat before you go out. Gorge yourself on clean healthy food including loads of great natural fats. People might think you are a rabbit when you’re there, but it’s better than starving or caving in to the chips because you feel faint with hunger.
Having lot’s of food in your stomach too helps with alcohol (see tactic #1).
Strategy 2 – Especially if you missed the opportunity with strategy 1. Fill your plate full of food anyway, and just pick at the meat. Pray there’s fresh salmon there and leave the sausage roll on your plate. Bit like the drinking strategy, people won’t feel threatened by the fact that you actually care about what you put in your body, because they can see all the bad food on your plate.
Strategy 3 – Combine strategy 1 & 2 together. You may not be able to move on the dance floor, but you are still doing yourself a lot of favours for tactic #1!
Tactic #3 – Dips, Chips & Xmas Cake
Dips – I read an article on double dipping once and haven’t been able to shake the thought of it ever since. The dips become a breeding ground and you’re just inviting the unwanted in. If you’re gonna dip, be the first in and let everyone else spread the love!
Chips – These are what you call domino foods. All well and good picking on the odd chip to get that salty savoury fix, but as we both know, once you pop you can’t stop. A nice way of stocking up on those trans-fats (yes they are bad) and spiking blood sugar.
You could have one chip and go for the first dip, but this is a tricky art to master and much discipline is required.
Christmas Cake - Courtesy is needed here. I think there’s a big difference to spoiling yourself and having some cake Christmas day, to say, having a 3pm fix of it everyday for a week straight over the holiday period. When cake is handed out, you can:
A. Eat it. It is Christmas after all! For a healthy Xmas cake recipe alternative CLICK HERE.
B. I swear to god when I’m with family, they must think I need fattening up because the cake and chocolates continually come flying at me (love you guys). What I do in this situation is take a bite, resort to tactic #1 & strategy 2, float around the room mingling, then slip the plate off to one side when no-one is looking.
C. You could simply give the cake to someone else. I always feel a little guilty though as I know that sugar fix isn’t really doing them any favours!
Fun aside, I do think it’s important to let your hair down once in a while, I know I do. In saying that, when parties come at us thick and fast over the holiday season, it’s wise to have a few tactics up your sleeve and not cave into too much peer pressure.
For all you health nuts/foodies like myself out there, how do you handle the party season? Love to hear your thoughts, Guy
Stu:Keira Rumble has done it again with this super-healthy blueberry and coconut high protein meal replacement shake. This one is heavy on the coconut which is great as it’s one of natures finest gifts (great for fat burning too).
Contrary to popular belief, eating fat does not make you fat. Fats from animal and vegetable sources provide a concentrated source of energy and also provides the building blocks for cell membranes and a variety of hormones and hormone-like substances.
So with this in mind our super-quick green smoothie makes the perfect high fat meal replacement that will keep you full and definitely help eliminate bad food choices.
Prep Time: 3 minutes
Makes 1 high fat meal replacement shake: Use as a nourishing breakfast smoothie to keep you going all morning, or as a quick meal replacement when all you’ve is bad food options around you ;)
Like many people, my husband and I got fed up with our lifestyle. He stays busy as an account executive and spends long hours in the office. I have the luxury of working my graphics design business from home; however, I did not feel any more energetic than he did. We sat down one rare weekend we could spend together and decided to make some changes.
Both of us are in fairly decent shape, but we could still improve ourselves. We had not used our gym membership in ages and just did not have the time for any regimented home workout. This was pretty disheartening, since both of us were into fitness while attending college. We were also negligent when it came to good nutrition. While we did try to keep a lot of good food around, we could be doing a lot better.
Our first glaring realisation came when we did an inventory of our refrigerator and our pantry. Were we even paying attention to the junk we threw into our shopping cart? When did we stop reading labels before we bought a food item? We starting going through our pantry to see what we were actually eating.
We like quick breakfasts in the morning and often eat cereal. My husband was shocked to discover that his favorite “whole-grain” cereal also had several grams of sugar and a surprising amount of sodium. I frowned when I found out that my favorite light yogurt still had corn syrup in it. So many packaged things we bought were deceptive in their advertising. I should not have to bring a chemical dictionary to the store to understand the ingredient labels.
We decided then and there that we were going to stop buying the heavily-processed foods anymore. Like my mum always says, whole foods from nature are the best. We wanted a nutritional supplement and did extensive research on the Internet. That is how I found out about 180 Nutrition and all of their beneficial products.
This company was founded by two men in Australia who were also frustrated with the limited choices people had today for good nutritional supplements. They created a line of super food meal replacements that uses pure, organic ingredients. I fell in love with the taste of the pure organic natural vanilla powder. It is so easy to blend up a tasty, nutritional shake on the go. My husband is fond of the nutritional snack bars. He can just throw a couple in his back pack to eat at work or when bicycling. The 180 Nutrition Company has been helping people around the world with their nutritional supplements since 2010.
I am glad to report that my husband and I are back in the groove of healthy living and have never felt better. My favourite product is the pure organic natural vanilla powder as I can add it to my smoothie or to yoghurt to get a great flavour and a nutritional boost. The protein superfoods continue to give us the energy to maintain a good exercise regimen. Life is looking better since we started making the right choices for our bodies.
Watch the full interview below or listen to the full episode on your iPhone HERE.
Are grains really the enemy? Who better a person to ask than a guy who’s interviewed hundreds of health leaders from around the world and walks his talk when it comes health and nutrition. His answer wasn’t quite what we expected! Hence why we loved it and it’s this weeks 2 minute gem.
Abel James is the founder of ‘The Fat Burning Man’ show. A health and wellness podcast that’s hit No.1 in eight different countries on iTunes and gets over a whopping 500,000 downloads each month! It was fantastic to get the laid back Abel on the show today to share with us his own personal weight loss story, his discoveries, the trial and errors and the applied wisdom of others.
To sum up Abel James in his own words: My goal is to create a place where people can have spirited discussions and debate about issues that truly matter – not just fat loss and fitness, but ultimately health and quality of life. I also feel obligated to expose the truth about nutrition, fitness, and health so that people are no longer reliant upon deceptive marketing practices, misleading corporate propaganda, and powerful special interests that have accelerated the worldwide obesity epidemic and health crisis.
Full Interview: Lessons Learned From Becoming The Fat Burning Man
In This Episode:
Abel’s journey from being overweight to becoming the ‘Fat Burning Man’
What the body building industry taught him about weight loss
Guy Lawrence: This is Guy Lawrence of 180 Nutrition and welcome to today’s Health Sessions.
So, as you can see, if you’re watching this in video, I’m standing here at Mcmahons Pool here in Sydney, which is a pearl of a location and I quite often find myself jumping in first thing in the morning. The water is cold here in winter in Sydney, although the sun’s shining, but it’s a great way to start the day nonetheless.
Anyway, on to today’s guest. I might be a little bit biased but I think this show today is fantastic and we’ve got an awesome guest for you. And he has a podcast himself, and I reckon he has one of the smoothest voices that is just designed for podcasts and radio, I tell ya. And that might even give you a clue already.
Stu often says I’ve got a face for radio, but I don’t know if I’ll take that as a compliment. But anyway. So, our guest today is Abel James, AKA the Fat-Burning Man. And if you are new to this podcast, definitely check it out. I’ve been listening to them for years. And Abel has had some fantastic guests on the show, as you can imagine, when you’ve been doing a podcast for over four years.
And we were really keen to get him on the show and share his experiences with us, because, you know, once you’ve interviewed that many people and some absolutely great health leaders around the world, you’re gonna pick up on what they say, their experience, and how you apply it in your own life. And we’re really keen to find out from Abel why he does, you know, because he’s covered, obviously, topics on mindset, health, nutrition, exercise, and what are the pearls of wisdom has he gone and taken over the years of experience and applied it. And some of the stuff what he doesn’t take, you know, take on board as well.
So, Abel shares all of that with us today, including his own story. Because Abel was once overweight. He’s looking a very, very fit boy at the moment, just from changing his nutrition.
So, anyway, that’s what you’re going to get out of today’s show and it’s a great one. So, it’s a pleasure to have Abel on.
And also, I ask for reviews, you know, leave us a review on iTunes if you’re enjoying the show. Subscribe, five-star it. You know, let us know where in the world you’re listening to these podcasts. I think we’re in 32 countries at the moment or maybe even more getting downloaded. So it’s pretty cool. And we always love to hear from you, so, yeah, jump on board and of course drop us an email back at 180Nutrition.com or .com.au now.
So, let’s go over to Abel. Enjoy the show.
Stuart Cooke: Guy, over to you.
Guy Lawrence: Hey, this is Guy Lawrence. I’m joined with Stuart Cooke, as always. Hey Stewie.
Stuart Cooke: Hello, mate.
Guy Lawrence: And our fantastic guest today is Abel James. Abel, welcome to the show.
Abel James: Thanks so much for having me.
Guy Lawrence: Now, you will have to forgive us this morning, mate. It is very early in Sydney. So, I’ve never seen Stu up at this time of the morning, I think, so it will be interesting to see how he responds.
I’m just kidding. Come on.
Yeah, look, obviously we are big fans of your podcast. It’s great to have a fellow podcaster on. And what we were curious about, just to get the ball rolling, is I guess a little bit about your journey and what got you into podcasting and what let you to that. Because you’ve been doing it awhile now.
Abel James: Yeah. Well, the podcast itself kind of comes out, or it comes somewhat naturally, because I’m a musician and have been doing that for a very long time. So, you know, I had a blog, and this was, I guess, like, four years ago when I first started Fat-Burning Man.
But before that I worked as a consultant with some companies in the food and beverage industry right after I got out of college. And so I’d actually been blogging about health for many years before that, but anonymously. My site was called Honest Abe’s Tips. And it was a picture of, like, this digitized Abe Lincoln peeking out from behind the laptop.
But then with Fat-Burning Man, I realized that when I went through my own struggles with health, basically, I got fat and old and sick in my early 20s and didn’t want to keep being that way. So I kind of turned things around and found that it was a lot easier and more straight-forward and simpler than almost anything I’d ever read had made it out to be, you know, in the fitness magazines and the media. Even some of the science.
And so I started this up and realized that, you know, if I were looking at a fitness book or a fitness blog or something like that, first thing I’d do is, like, turn around, look at who’s writing it. Like: Are these people actually living it? Are they following their own advice?
And so I figured, you know, it’s the internet. Let’s just put it all right out there. And so I came up with this ridiculous Fat-Burning Man, like superhero type thing and just wanted to make it about being positive and showing that you can be happy and healthy at the same time. Because so much of the messaging, especially then, but still now, is that you need to be hungry and miserable and punish yourself. But you really can have a more holistic approach. So, that’s what I try to do.
Guy Lawrence: Did you ever imagine the Fat-Building Man would take you on this journey to where it is today? You know, when you started.
Abel James: You know, it’s so funny. Because now it kind of sneaks up on you a little bit. You know, like, I was just out at a health food store here in Tennessee and like within five seconds of walking in, someone’s like, “Abel! Hi!” We just moved here and that just happened in, like, New Orleans, in California. And so I don’t even realize how many people are listening but I’m so glad that they are, because when I first started it was just me talking into a microphone and hoping that people would listen and trying to get this message out there that was different and still is kind of different.
Because most of the stuff you find in health, and I’ve had to learn this the hard way, is not health information. It’s marketing propaganda. You know, designed to sell you supplements, shakes, consumables. Whatever they’re selling you is usually kind of, like, disguised in something that’s information. And that information is hurting people.
So, I wanted to just be totally open about all this and say, like, “These are the things that we think might be right, but we’re probably wrong about a bunch of stuff. But that’s definitely wrong over there.”
Guy Lawrence: That’s awesome. That’s awesome.
Stuart Cooke: So, when you mentioned that in your early days you were fat and sick and things just weren’t working out for you, do you think that was particularly diet-based?
Abel James: Yes. Absolutely. Because basically what happened is I grew up, my mom is a holistic nurse practitioner and an herbalist, and I was raised eating from the back yard. And we had fish sticks and stuff like that, too, sometimes, but it was; I had a very strong education in eating naturally, from the real world, back then.
And then, for me, like every teenager who wants to prove that there’s a better world out there than the one that they came from or whatever, to pay off my loans I got this big, fancy job in consulting and I got this big, fancy insurance that came along with the consulting job. And I’m just like, “All right. I’m gonna find the best doctor and listen to his advice and take his drugs and do his thing.”
And so I did that, and it was… You know, when I first walked in, he’s like, “What is the family history?” And I said, well, you know, there’s thyroid problems, most people gain weight as they age, my grandmother has high blood pressure, blah, blah, blah, blah, blah.
They looked at my blood and they’re just, like, “OK, well, we need to put you on a low-fat diet right away.” And, you know, zero dietary cholesterol and the whole… you guys are familiar with how that works, I’m sure.
And so I got that whole spiel and I’m like, OK. Well, if that’s gonna help me live longer, help my heart be healthy, and basically guarantee that I’m doing the right thing, then let’s do it.
Except it didn’t really work out that way. You know, for the first time in my life… I was always athletic and I love fitness and just getting outside, going for hikes or runs or mountain-biking. Whatever. And so I never really had a problem with weight. And all of a sudden, it’s creeping up, and it wasn’t until my boss made fun of me for being fat that I realized that I was, like, “Oh. This is fat.”
Stuart Cooke: Yeah. “There’s a problem.”
Abel James: And I wasn’t, like, massively overweight. But if you imagine me with less muscle and 20 pounds of flab, then all of sudden you kind of look like someone who’s much older than you actually are. And certainly not thriving anymore. Not athletic.
And I always want to be the best at whatever, so I had to turn that around.
Guy Lawrence: Was there any, like, little tipping points with books or information that made you sort of go, “I’ve really got to start delving into this” and looking down that path?
Abel James: Well, yeah. For me… So, I’m pretty narrow-focused a lot of the time and my focus then, when I first got into it, it was my first job, you know. My first real in-the-workforce job. I worked with my dad growing up and in restaurants and stuff. But this was the first thing I was taking seriously. And so I just wanted to pay down my debt as quickly as I could so that I could be free to do whatever more passion-based stuff.
And then I, basically, like, a little bit at a time saw that it wasn’t working. But I had outsourced it from my own brain, you know? I had always focused on being fit and athletic and running a lot, whatever. But it kind of like got away from me, because I was working so hard doing something else that was kind of like stealing my attention. And then it wasn’t until that comment and a couple of other things happened that I was just, like, “Oh. I guess I’ve got to focus on this.”
Guy Lawrence: Yeah. Yeah.
Stuart Cooke: So, for all of our listeners, and your listeners as well, what did you focus on and what did you change?
Abel James: Well, it was interesting, because I grew up, my brother is about five years older than me, and I watched him go from… he’s a little bit obsessive and he watched Pumping Iron, the Arnold Schwarzenegger bodybuilding classic movie of the ’70s. He watched that for the first time, and I watched him over the next few months go from 155 pounds to well over 200; up to 220 of just solid, massive muscle.
So, that; it was in the back of my mind. I think sometimes you need something crazy like that. You need to see it happen in front of you before you really believe that it’s possible. You know what I mean? And so I hid that in back of my mind.
And so I always knew that you could do stuff that didn’t make any sense and it would kind of work out. And he did a lot of things that, dietary-wise, who knows what he was eating but it certainly wasn’t healthy. It was very different from the foods that we were eating.
But it was more generous with fat and protein and lower on carbs and kind of like counter to everything that I was told was healthy. And so I saw that whatever I was doing was not working. So I needed to do something different. And I was just like, well, why don’t I just flip it on its head and get some of the fats up there again and take down the carbs, take down the processed food, just kind of look at… I was looking at ketosis, cyclical ketogenic dieting that the bodybuilders were doing in the ’60s and ’70s, and it was like, you know they’re eating 26 eggs a day. Or drinking two gallons of milk a day. Or just chugging heavy cream. And getting down to 3 percent body fat. And for someone who had too much body fat, I’m like, “That’s interesting. I gotta try that.”
Stuart Cooke: Absolutely.
Guy Lawrence: It happened for us the same, because I worked with mainly people with cancer about 10 years ago and I used to do the weight-training programs for them. And it literally started from a bodybuilders’ diet. They got them on a ketogenic diet and weight-training, and that was the first time I was exposed to a high-fat diet, and back then I saw the results too. You know, it was quite remarkable, and their health, everything gets turned on its head overnight and you’re, like, “My God, I’ve got to tell the world.”
Abel James: It’s very bizarre. Because it should kill you, right? According to everything that the doctors tell you. That should just put you straight into a stretcher or a coffin or whatever.
Guy Lawrence: Absolutely.
Abel James: But oftentimes it does the opposite.
Guy Lawrence: Yeah. So, with all your guests and podcasts, there’s all these amazing people you’ve interviewed and things like that. Any pearls of wisdom that have stood out or guests that have jumped out at you? It’s probably quite a big question but…
Abel James: I look for the things that… Well, I should just say, even the people who come on my show, which are, like, curated (to a certain extent), by me, they have to go through some sort of vetting process. They love to disagree about a lot of things. And for me I just try to keep it on point, step aside. I’m not gonna be combative even if I disagree with what they’re saying. I think it’s really important to see the richness of experience in people who are getting results.
And so I look for the things that they agree about. And there are very few. But number one is that everyone should be eating more leafy green vegetables and colorful vegetables, especially the non-starchy kind. And almost everyone agrees on that. Pretty much 100 percent.
Yet, almost nobody does it. Even the people who are, like, super paleo and super healthy or whatever. They’re more, usually, obsessed with the latest gadget, pill, carb-backloading approach, like new things that… I just had Kiefer on, I have a lot of people on with kind of like new spins on whatever. And so people get obsessed with, like, the new spin instead of having a salad. Which is like… So, one of the things that I try to do is encourage people to do the simple things that we already know, because it’s really easy to ignore that.
Or, if you go and you’re paleo and you’re really excited about it and you’re getting all these results and you’re doing CrossFit and then you go and get a paleo treat or whatever from the grocery store, because now you can find those, at least in America. And, you know, all of a sudden you take down 25 grams of sugar without even realizing it. But it’s “totally paleo” because it has honey in it. Wait a second!
Stuart Cooke: Yeah, half a jar.
Abel James: That kind of goes against the whole thing. So, I try to make it simple for people and more habit-based. More like, my background’s in brain science and psychology so I try and take it from that angle where, like, you guys know: If you’re training people or if you want to achieve something in your own life, it’s not really about the information that you have as much as, are you doing it. Right? So, I really try to focus on getting people to do it, making that easier and more simple.
Guy Lawrence: Yeah. You always find you can go on these crazy paths and you always get back to basics. Just keep it very simple.
Stuart Cooke: I think those basics generally come back to how our grandparents ate as well. It’s, like, super simple, really.
Abel James: It was wonderful. Beautifully simple.
Stuart Cooke: It’s it? Yeah. It couldn’t be more simple, yet in other respects it couldn’t be more complex with all this crazy info out there.
Abel James: Especially today.
Stuart Cooke: Yeah. Totally. So, over here we had quite an interesting article that came out in the Sydney Morning Herald about grains and bread and how everybody’s becoming more resistant to gluten and they’ve got intolerances and sensitivities to everything under the sun.
In your opinion, are grains the enemy?
Abel James: That’s a great question. I think they’re one of the enemies, yes. But that’s more a function of the fact that we’re eating grains in a way that we never ate grains before than the fact that they’re grains, if that makes sense. So, what I mean by that is if you take a chicken and then breed it to have certain characteristics like having breasts so large that it topples over or breaks its legs like most of the turkeys and poultry we have and then you inject it with a bunch of antibiotics and, you know, feed it with poison and whatever else. It’s not the same chicken that our ancestors would be eating.
And if you take wheat and, over the course of time, you breed it to make sure that it’s well-adapted for transport, ready for harvest months before it would have been otherwise, and basically mutate it and change it into something that it wasn’t before, it’s not the same wheat either.
And so what we do with that wheat, for example, is then, if that weren’t bad enough, kind of like mutating this thing into something that’s bred not for your health but for basically industrial efficiency, then you throw it through all these industrial processes, like grinding it into this really, really fine powder and not allowing it to ferment on the stalk, which releases enzymes to make it digestible, and then you let it fester on a shelf and get old or whatever, but it’s so irradiated and processed that you barely notice that the food is so spoiled.
It’s not the same thing as eating wild rice like Native Americans did here, especially in the Southwest. And you can you still, though, my wife is from Arizona, so we go there quite often, you can go and get, like, Native American wild rice and eat that.
So, if you compare that to, like, Uncle Ben’s rice, a brand we have here which is basically like processed white rice, not the same thing. So, we do eat some grains, but it’s in an entirely different way than almost everyone else eats grains these days.
Stuart Cooke: Yeah, totally. No, that’s a good point. I read, a few years back, a book called Wheat Belly, and it really does kind of open the lid on the wheat industry. And, crikey, you really do think twice.
Abel James: It’s hard to get away from them.
Stuart Cooke: Very, very hard to get away from them. Unless, of course, you eat like your grandparents ate and then it’s actually a little easier to get away from… putting labels on vegetables.
Guy Lawrence: What are your thoughts on… Because I struggle with wheat and gluten and a big thing for me has been looking at food sensitivities over the years, and allergies. What are your thoughts on that? Have you personally looked into that?
Abel James: I have. It’s interesting because we don’t know how reliable it is. Especially… food allergy testing is one thing, but food sensitivity testing is quite another. And so for me, there are so many different variables but I’m trying to get better and better.
And a few years ago I had… Probably about two years ago, at this point, I remember I talked about food sensitivity on the podcast with Dave Asprey, the Bulletproof Executive guy, who just loves testing of all kinds. And so we went through various things that I was supposedly reacting to. I did the tests again about a year after that and most of the things had gone down. A couple of them stayed up. And then there was a new one, like pinto beans or something else I “highly reacted” to. Whatever.
And there were some other unfortunate ones that were, like, paleo foods. Like olives. Olive oil. And honey. From the first test. Those seemed to kind of stay elevated. And then I took it again about three, four weeks ago and I’m reactive to almost nothing now.
So, from my own personal experience, it’s been interesting to look at that because I love science, I love numbers, I love personal experimentation. And I don’t know what’s going on with that. I can say that I’m pretty happy about it, but I don’t know if it kind of like invalidates the tests that were done before. Because one of the arguments against it is that it kind of just counts the stuff you’re eating too much of anyway.
Guy Lawrence: When, like, the olive oil and honey came up on the test, did you then avoid those foods?
Abel James: I did. I avoided them, not completely, because it’s really hard to eat a salad anywhere that’s not your own home without olive oil or GMO oil or whatever else. And so basically if someone knows that you’re paleo or gluten-free or healthy-conscious, then they’re giving you honey and olive oil and… mushrooms was another one that came up.
Yeah, so, kind of bizarre things, especially considering how healthy those things are normally and how much they would be included in almost any meal that you eat out. You don’t really think about not eating something like mushrooms, right? Or olives. But once you have to look for that, it’s in everything. You can’t believe it. It’s just hard to get away from.
But, yeah, I definitely; I went from eating those things on purpose to eating less of them or basically not forcing myself to eat those foods anymore. And that seemed to do the trick.
But gluten is one that we’re not really sure if it’s the gluten itself or just the wheat being so manipulated and so low-quality that that’s hurting us. But there’s something in modern wheat that’s terrible for us. It might be the gluten. Some people are definitely allergic to it, flat out. Other people are kind of reactive to it or whatever. But I just avoid it, pretty much at all costs.
Guy Lawrence: It’s interesting. Like, Stewie, had the short straw when it came to sensitivities tests. He came up eggs, glaringly.
Abel James: Oh, no.
Stuart Cooke: One of these things. And I was loving my eggs. I’d eat two, three, four, five a day, which is great. But then I also do wonder whether worrying about the foods that you shouldn’t be eating, worrying about all these crazy diets, you know, does more hard than good. Can it actually then evoke food sensitivities because your cortisone levels are going crazy.
Abel James: Right.
Stuart Cooke: You know, it’s just insane. I’m wondering, from your perspective, how important do you think it is to try and unplug or really work on stress management as part of your kind of holistic approach to health?
Abel James: I think it’s the number one thing that people don’t really talk about. Because it’s not that sexy to say, “Sleep. Go to sleep early.”
“Don’t get stressed out. Meditate. Chill out. Take a walk. Take a vacation.” It’s really easy to say those things. But it’s like eating a salad, right? We all know that that’s exactly what we should be doing. The problem is that we’re not doing it.
And so, yeah, I mean, one of our secrets, why we “look and feel so great all the time and always have this energy” is because we go to sleep, like, way earlier than most other people. And we take flak from it sometimes.
But, at the same time, when you show up to a… So, we go to a lot of, like, health masterminds and stuff like that with a lot of the other big names in the field. Stuff like that. And I can tell you, these people are just, like, running themselves into the ground, a lot of the time. And they’re not really sleeping. They’re kind of compensating.
And we’re ready to rock, and usually, like, we’ll go out and party and hang out with all these people because it’s so much fun. We don’t really get to do it that often. And so you see just the huge tax that running; that basically doing too many things at the same time doesn’t matter who you are, what you do, if you’re in health or not, it’s beating you up and it will get the best of you at some point.
And so the really boring things that we do every day are the things that really matter. So, like, for instance, my wife and I, we wake up every morning, we do Qigong. We’ve been doing that now for a few years, I guess.
Guy Lawrence: Can you explain that?
Abel James: Qigong, or yoga, which is like tai chi, and so it’s basically fluid, kind of almost active stretching type movements. Balance and stretching. And then we meditate for, not necessarily very long, 10, 20, minutes. But we do it every single day. And we tend to wake up fairly early and we go to bed early as well. With some exceptions, but not very often.
And it’s the things that you do every day, if you’re in the habit of slumping on the couch after a hard day of work and then you have a beer or two every night, that’s a lot of beer. It compounds.
But if you, every night, you have tea or something like that or you just relax, you have a glass of water, you hang out, you relax, you slow down, you get some sleep. And then on the weekends you go out and you have too much wine or you have a few beers, totally different thing. You’ll probably get away with it, because it’s not the thing that you’re doing every day. Right? That’s the exception.
So, you have to kind of like train into yourself the right habits that are automatic that aren’t getting the best of you. And part of that is definitely tuning down the stress. Because we’re all, like, with the amount of technology that’s around us these days, we’re all totally cranked out of our minds.
Stuart Cooke: We’re plugged in, aren’t we?
Guy Lawrence. Massively.
Stuart Cooke: Do you sleep well?
Abel James: Thank you for asking. What a sweet question. I’ve been doing interviews all day and that’s the sweetest question I’ve gotten.
Stuart Cooke: This is the million dollar question.
Abel James: Yes. I didn’t used to. I used to have a lot of trouble sleeping, especially staying asleep around the morning. It was like I would wake up, it didn’t matter how late I had stayed up the night before… As a musician, my gigs would start at midnight and I’d have to play under three or something and then go to bed at 4. But I’d always wake up at 6 or 7 and again at 8:30, even if I was trying to sleep it through.
But these days, I think a lot of it has to do with how we time our carbs and starches, which is almost always in the evening. And we eat very lightly or kind of like fast most of the day and then we have a big feast at night, pretty much.
And so we have a compressed eating window. And saving the brunt of our calories and food for the evening seems to slow you down and put you in digestion mode at the right time, especially if you are staying… There are other things where we stay away from alcohol most of the time. On the weekends we go out, have some fun, whatever. But pretty much every weeknight we’re not letting that disrupt our sleep. Because science shows that there’s no getting away from it. If you drink alcohol, it’s disrupting your sleep patterns for sure.
And if you stay up certain nights really late and other nights try to go to sleep early, that messes with your clock, too. So we stay on a nice, steady clip of sleeping and waking up in the morning.
And I don’t do well on very little sleep. I’ve always know that about myself. I think it’s one of the reasons that I do well, succeed, is because it’s something I’m obsessed about. Other guys, like, as a musician, you go on tour or whatever, other guys are staying up all night. It doesn’t really seem to be a problem. It is a problem, like, if they actually looked at it, but it affects other people less than it affected me, it seems like. So, I’ve always just made that the one thing that I do. I sleep, and it’s important.
Stuart Cooke: Any particular gems or strategies or hacks that you can share with everybody right now?
Guy Lawrence: You love the sleep topic.
Stuart Cooke: Well, I, crikey… this is my topic. And I’m fanatical about sleep. But always interested in, you know, it could be the tiniest little thing that you do that makes the hugest difference, and of course sleep is the number one. You can be eating like an absolute prince, but if you don’t sleep, then you’re not recovering or restoring; all of those things.
So, any little gems that you could share with us right now to say, “These worked for me”?
Abel James: Well, I think you touched on something that’s really important. Sleep should be time for recovery. And what that means to me is that almost every day I do kind of like micro-exercise, where I’ll do five to 10 minutes of an exercise pretty much every day except for Sunday. And I put that in the morning. So, I do my exercise like first thing, gets my blood flowing, and by the end of the day I’m tired and I want to go to sleep. And so I honor that.
If you try to force it and crack work out, that’s another thing that’s really important. It’s like, I work hard but I’m almost always off of communication by, like, 7 or 8. Usually before that. I shut my laptop. I’m not checking; I don’t have notifications on my phone. That’s a pretty big one, too. Or on my computer. My email comes in; I don’t know. I have to go in and check it. I’m not having all these things that are, like, “bloop, blop, bloop,” no matter what time of day or night it is. That’s really important.
And staying away from technology in the evening is really useful. So, one of the things I do is play guitar or play piano or sing. Do something that’s right-brainish. Gets you into that flow, that relaxed state, that’s kind of sleepy and dreamy. It’s just like perfect timing to kind of lead you into going to sleep.
Guy Lawrence: What kind of… Just touch on exercise. What kind of philosophies do you abide by, then? What do you incorporate in your week?
Abel James: Well, I used to run marathons.
Guy Lawrence: All right. Wow!
Abel James: I’ve always been a runner of some kind. I was never great, but I was always good. It was something I did more for meditation. I didn’t call it that back then, but I’d run outside and I’d get into this state, that the only way I can describe it, is meditative, for sure.
So, I used to do a lot of exercise. And I raced mountain bikes when I was younger and stuff. Now, I’ve found that exercise is something that I do as a habit, not as something that I kind of, like, force in there, if that makes sense.
Guy Lawrence: Yeah.
Abel James: So, at this point it’s pretty much automatic, that in the morning I’m going to be doing something.
On Mondays I do monster lifts, which isn’t anything too crazy. It’s basically just like I have a couple of dumbbells …
I always work out at home, I don’t really go to gyms, because our nearest health food store is in a different time zone. Like, we’re out here in the middle of the woods, so, I don’t really have any other choice.
So, I’ve got a couple of 52-pound dumbbells, free weights, and I use those to do squats and some dead lifts and maybe a couple of other little exercises, some presses or whatever, on Mondays.
Or I might do a kettlebell workout on that day. But every Monday I’m hitting it, I’m making myself sore, and then I’m going to go and crush a bunch of work, my worst work, I put that all on Monday.
Guy Lawrence: Yeah.
Abel James: So, it’s just one of those days, it’s just like, “All right, we’re getting it!”
And then, maybe on Tuesday, then I would do something that’s a little bit less intense, like yoga-type moves, some holds, focusing more on balance and mobility.
And then on Wednesday, I might do a very intense sprint workout. That’s what I did today. Which is, basically just like tabatas. So, you do 20 seconds on, all-out exercise that’s intense. So, I’ll do sprints or burpees. So you do that 20 seconds on, 10 seconds off. Repeat it ten times. You’re done in five minutes.
Guy Lawrence: Oh yeah.
Abel James: And if you’re not smoked by the end of it, you’re doing it wrong.
Stuart Cooke: Yeah. Right. That’s perfect.
Abel James: It’s the week, … sorry, go ahead.
Stuart Cooke: It’s just interesting, you know, there are a lot of people now kind of almost ingrained to think, “Well, I’ve got to go to the gym every day and I’ve got to stay in the gym for two hours. And I’m on that treadmill and I’m watching TV and you know, that’s me, done.”
But like you said, you can do this in five minutes. You know, I do a little kettlebell burpee workout and I can do that in about six minutes and I’m toast. Done. But yeah, massive effects on how you feel later on in the day.
Guy Lawrence: Yeah. But it’s bringing it back to making sure your sleep’s dialed in and your nutrition is dialed in.
Abel James: Right.
Guy Lawrence: And then you can spend the time enjoying your life outside of these things, instead of obsessing about them all.
Abel James: Yeah. The simple things. It’s is just kind of … get your calendar in order. Grab a hold of that thing. Shake it around a little bit, if you need to, and then put the right things in, especially in the morning. That’s, I think, from a habit point of view. It’s like, if you’re forcing yourself to go to the gym every day, for two hours, and go on a treadmill, which almost nobody likes.
Guy Lawrence: Oh yeah.
Abel James: That’s why you watch TV, because you’re so just bored. Then it’s hard to believe that that’s sustainable. It’s hard to believe that you’re going to be able to do that for the rest of your life.
It might work, kind of. But if you can’t do it for a really long time, if you don’t love to do it, you’re going to stop at some point. Then you’re going to fall off the wagon. Get out of shape. Then it’s really hard to get back in shape.
So, like, make this … if you can do your workout in six minutes, do it! I mean I’m a “health guy” or whatever and that’s exactly what I do.
Guy Lawrence: Yeah.
Stuart Cooke: Yeah.
Abel James: I think that it’s the best to know that science supports that too, right?
Stuart Cooke: It does. Yeah, that’s right.
Abel James: I’d much rather; I like running, but to be perfectly honest, if I can do it in five minutes instead of three hours, I’m going with five minutes.
Guy Lawrence: Yeah.
Stuart Cooke: Yeah. Every time.
Guy Lawrence: I think you touched on something else as well. It’s important you’ve got to enjoy it. Just do something you love doing. I think that’s so important psychologically, as well, so you can go and do it again.
I worked in a gym for a long time and I found people who forced themselves through the door, just staying there for so long, just like a diet per se, as well. And then they would drop off at the other end and everything they gained, what they’d struggled to gain, it comes back anyway.
Abel James: And it’s heartbreaking, right?
Guy Lawrence: Ah, yeah.
Abel James: When you know what works. You know they know what works, too. But sometimes it’s just; it all goes away.
Guy Lawrence: Yup.
Abel James: It’s a bummer to see that.
Guy Lawrence: Absolutely.
So, moving on, we mentioned your book “The Wild Diet.” Can you tell us a little bit about it? Because it’s launched I’m thinking a few months now.
Abel James: Yes. Yeah. It’s been out for about a month now. It’s called “The Wild Diet” basically, because what we have in most societies now is this industrialized food system that is feeding us junk food, processed food, and junk food disguised as health food. And so a lot of people are getting burned by that.
On the other side of that, we have kind of like this wild world. The opposite of industrialized domesticated. You know, where animals, if you choose to eat them, are raised eating the diets that are natural to them in nature.
So, cows are eating grass, for example. So you eat grass-fed, pasture-raised animals.
Your getting heirloom and heritage varieties of seeds, nuts, plants, as much as you can, because those things are inherently designed by nature, generally most healthy for our bodies at this point. We’re well-adapted to eat things we’ve been eating for a long time in the form that they used to be.
And sometimes that can be hard to find. You know, like finding wheat strains, for example. Finding really traditional sourdough breads, made with an ancient variety of wheat, is something you need to try to do. You need to look for it or whatever. But it can be done.
And so, “The Wild Diet” is basically trying to … I come from the paleo world in a lot of ways. But paleo as a theme has kind of subsumed a lot of other movements.
Guy Lawrence: Yup.
Abel James: It kind of like absorbed them, right? Like the eat local movement, the low-carb movement. And so, I’m somewhere in between all these.
And one of the problems, it’s exciting but, one of the problems with like, paleo, for example, is that it’s gotten so big and so many people have heard about it, that the marketers know that it’s a hot market and so they’re starting to flood the market with a bunch of “paleo health foods.” And a lot of people are getting the wrong idea about what that means.
You can’t just go to McDonald’s and get a hamburger or three hamburgers, throw away the bun and call it paleo, right? If you’re doing it right.
So, I felt like I needed that other word that hadn’t been poisoned yet. So, I wanted to come up with “wild.”
And basically it’s just a … it’s more of a philosophy on how to eat and live than it is about some crazy dogmatic diet. It’s basically like: Here’s everything that you need to know to actually do this, in a simple fun book.
And so, I basically wrote it according to what my community and fans and followers liked and wanted to listen to and then we filled it up with some of the best recipes we’ve ever made. So …
Guy Lawrence: Good one, yeah.
Abel James: … it’s a fun book.
Guy Lawrence: But it’s a bit of a big task putting a book together I can imagine, right?
Abel James: Oh, boy. It’s the worst possible thing you can do for your health, is write a health book.
Stuart Cooke: Yeah.
So, given the fact then that you’ve got all this knowledge and you’ve put it into this book, this fantastic resource for everyone, the million-dollar question is, what have you eaten today?
Abel James: Oh, good one. So, that’s the question that I can almost not even ask on my show, because a lot of people are so embarrassed about what they actually do.
So, I started the morning with supplements. A lot of them are herbs and adaptogens, you know, like rhodiola is one of my favorites. And fermented cod liver oil I usually have in the morning, because it’s a nice little dose of fat and kind of like front-loads lot of nutrition. Vitamin D is something I take pretty much every day. So, I’ll take that in the morning as well.
And then I made myself … well, every morning I wake up, drink a big glass of water, I usually keep that going throughout the day. So, lots of hydration.
And I had … this is my sixth interview today.
Stuart Cooke: Oh, crikey.
Abel James: And I have two more after this.
Guy Lawrence: Oh, wow.
Abel James: So, on interview days I generally fast until the evening. Sometimes until the afternoon, depends if I have the time or the breaks.
So, I make myself my own, like, usually I roast the coffee about once a week, so I’ll make some French press coffee and then I’ll fill it up with a tablespoon or two of heavy cream or some sort of fat. Which gives me some interest, right? I like drinking that with my coffee and I might have some coconut oil with it or medium-chain triglycides or other fat that I put in there.
So, that’s what I had today and I’ve had, I think, two cups of coffee with probably about three tablespoons of heavy cream, pasture-raised. And then right before this interview I felt like I wanted something and so my wife made an awesome green smoothie, which we have almost every day.
That’s usually how I break my fast, is by having basically a blended-up salad. But you can pick the right thing so it tastes really good.
So, it’s got like three different types of greens in it. It’s got strawberries. It has chia seeds and flax, so it’s full of omegas, the right kinds of fats, and plenty of fiber. So, I hit that with some coconut on top, some shredded coconut, because it’s nice to chew on something.
And that’s all I’ve eaten today.
Guy Lawrence: Yeah. Fantastic.
Abel James: Tonight I think we’re going to have a big steak and probably a big salad and maybe a side of red rice, I think we have some going. And we have some soup. Some bone broth that we made, that’s left over, that we’re just going to heat up and some of that too and probably some really tasty chocolate or some of Alison’s homemade cookies for dessert.
Stuart Cooke: Wow. It’s almost breakfast time and you are making me hungry.
Guy Lawrence: Yeah.
Stuart Cooke: That is fantastic.
Guy Lawrence: That’s awesome. Mate, we have a couple of wrap-up questions for the podcast.
Abel James: Hit it.
Guy Lawrence: And first one is, are there any books that you’ve read that have been a great influence in your life?
Abel James: “Chi Running” by Danny Dreyer. He’s one of my past guests. That’s one of the most underrated books there is I think.
It’s about how to incorporate symmetry and balance into your movements. Specifically for running, but it really applies to almost everything using, you know, ancient … I’ve seen a lot of similar things in Taoist textbooks and certainly like the tai chi and things like that.
That’s an awesome book. It’s called “Chi Running.” Danny Dreyer’s the writer who’s been on my show.
Guy Lawrence: We’ll include it in the show notes. Yeah. Fantastic.
Abel James: Yeah. That one’s great.
The “Perfect Health Diet” is done by Paul Jaminet. It came out a few years ago; another just wonderfully researched book.
And Paul … I was fortunate to hang out with him a bunch of times and kind of become friends with him. And he’s not your typical health professional, in the sense that he’s not really interested in any of the marketing or whatever. He likes research and he likes the science.
And so I really like that book too, the “Perfect Health Diet.”
Guy Lawrence: Fantastic. Perfect. I’ll check them out. I haven’t seen any of those two.
And last one is, and this is a pearler. What’s the best piece of advice you’ve ever been given?
Abel James: I worked with this Russian guy when I worked at restaurants growing up. And on one catering gig, he just messed up royally. I don’t know what happened exactly, but the boss was really pissed off and this guy was not having a good time. And then he just kind of like turned to me and I’m 14 years old or whatever and he’s this massive Russian guy and he’s just like, “Every kick in the butt is a step forward.”
This is how it started off and you could tell that he didn’t care at all. He was going to have a great day no matter what. And after I kind of like saw that happen and I was like, “All right. That’s cool.” The way that he handled that, I want to be able to handle something like that …
Guy Lawrence: Yeah. Take it on the chin and move on.
Abel James: … when the world comes crashing down on me someday.
Stuart Cooke: Yeah, that works. That’s fantastic.
Guy Lawrence: Awesome, mate. And is there anything coming up in the future, Abel? Anything you’d like to share? Any exciting projects?
Abel James: Sure. Yeah. We’re excited about … well, we decided basically that, this is my wife and I, this is something that we’re just going to do, you know. We’re going to make this our … we’ve been doing it full-time for a while, but we weren’t sure exactly if we wanted to do apps or you know some other type of publishing or helping publish other people or whatever. But we decided to make the blog and the podcast and our new video series kind of our main thing.
So, we just recorded a huge cooking class, that we invite all these cameras into our kitchen. We set up a bunch of GoPros and other cameras. And so, it’s like documentary-quality. Just hanging out with us in the kitchen learning how to cook things quickly and easily.
And so, it’s called The Wild Diet Cooking Class and you can find that at: FatBurningMan.com/cooking.
So that’s just one of the things, but if you go to FatBurningMan.com and sign up for the newsletter, we’re planning to come out with cool stuff like that every few months or so and just keep a steady clip of like, “You guys want to learn more about ketosis? All right. We’ll do this class.”
Stuart Cooke: Perfect
Abel James: And keep that going.
Yeah. So, it’s been fun. It’s a lot of work, but after taking about a year off traveling the world and going to Australia, which is loads of fun, it’s been really cool to come back with a renewed passion and focus.
Guy Lawrence: That’s awesome, mate and for your book, “The Wild Diet” as well, go back to FatBurningMan.com, as well?
Abel James: You can actually, if you want to see that, you can go to: WildDietBook.com.
Guy Lawrence: Okay. There you go and we’ll put a link in the show notes, as well. Brilliant.
Abel James: Right on. Thank.
Guy Lawrence: Abel, thanks so much for coming on the show. That was a treat. And I have no doubt everyone listening to this will get a heap out of that. That was awesome.
Abel James: Awesome. Yeah. What a pleasure. Thank you for having me.
Stuart Cooke: No problems and we really appreciate it. And you enjoy the rest of the day. Good luck with your interviews and enjoy that meal. Sounds delicious.
Abel James: Thank you so much. You guys have a great day.
Guy Lawrence: Thanks, Abel.
Stuart Cooke: Thank you buddy. Take care. Bye, bye.
Are you someone who as tried every diet plan for weight loss under the sun, but with no success? Then maybe a new long term approach is needed to help and your weight loss efforts improve your health.
We have a mantra we love to use; JERF. Just Eat Real Food. When you leave packaged and processed food on the grocery shelves, you take the first step toward changing your life for the better. That’s why 180 Nutrition was born. To help people fully understand this message, and if they are willing to put in the time and effort to learn, the results will follow and the body fat will melt off.
Why Most Diet Plans Fail
The reality is, most diets are based on calorie counting, food restriction and increasing exercise dramatically to burn calories at the same time. Sadly, these methods are dated and time and time again have proven to work only short term.
Have you been on a calorie reduction diet only to stack the weight back on when you stop?
Simply put, these are quick fixes without giving any regard to long term health and happiness. I don’t know about you, but restricting diets and punishing exercise regimes feels like I’m being punished for crimes I didn’t commit!
Another thing to consider is, not only are they selling you their diet plan for weight loss, they usually sell their meal replacement shakes to go with it! Most of these are designed with cost in mind only, not long term health. They are packed with low grade ingredients, chemicals, artificial sweeteners and flavourings.
Here’s an example of a popular sliming brand:
“Creamy Cappuccino Delight” weight loss shake ingredients:
Fat Free Milk, Water, Sugar, Gum Arabic, Canola Oil, Milk Protein Concentrate, Cellulose Gel, Coffee Powder, Mono And Diglycerides, Potassium Phosphate, Hydrogenated Soybean Oil, Natural And Artificial Flavors, Maltodextrin, Soy Lecithin, Cellulose Gum, Carrageenan, Cocoa (processed With Alkali), Sodium Bicarbonate, Sucralose And Acesulfame Potassium (nonnutritive Sweeteners), Sodium Citrate, Citric Acid. Vitamins And Minerals: Magnesium Phosphate, Calcium Phosphate, Sodium Ascorbate, Vitamin E Acetate, Zinc Gluconate, Ferric Orthophosphate, Niacinamide, Calcium Pantothenate, Manganese Sulfate, Vitamin A Palmitate, Pyridoxine Hydrochloride, Riboflavin, Thiamin Mononitrate, Folic Acid, Chromium Chloride, Biotin, Sodium Molybdate, Potassium Iodide, Phylloquinone (vitamin K1), Sodium Selenite, Cyanocobalamin (vitamin B12), Cholecalciferol (vitamin D3). Sweetened With A Nutritive Sweetener And Nonnutritive Sweeteners. Contains Milk And Soy.
I don’t know about you, but I avoid putting a laundry list of ingredients in my body. There is now overwhelming evidence that these kind of chemicals damage the gut over time which cause ‘leaky gut’. Having leaky gut can have a direct impact on your weight loss efforts and health long term.
Then there’s stress, lack of sleep, poor nutrition, hormones, type of exercise, inflammation to name a few! All these contribute with the struggles of weight loss.
Are you starting to see a bigger picture now? Can you see why a diet plan for weight loss needs to be taken with caution and the right advice?
Choosing a New Approach
The one thing we are very proud of here at 180 Nutrition, is that we have had the privilege of interviewing some of the leading experts in the health and wellness space (you can watch those interviews here). They have all said the same thing when it comes to the nutritional guide lines we’ve been taught. Things like the low-fat theory, eight serves of grains a day and the food pyramid are dated advice and have all been de-bunked. Like you, I used to follow this advice and also watch my calories, and then over exercise thinking I could just burn off the bad meal I ate the night before. This is simply not the case.
The good news is though, from our extensive expert interviews, it has allowed us to take this information and put it all into a simple questionnaire so we can find out exactly what is holding you back and achieving the weight loss and health you truly desire.
If you like the sound of that, and want to find out how a true diet plan for weight loss should work, the click the link below to find out what is holding you back.
Click here to find out what your unique weight loss roadblock is.
This week we welcome musician Wes Carr to the show. Wes has an amazing story to share with us as he’s been on quite a journey.
Wes openly speaks to us about his battle with depression and anxiety, and how he’s been using nutrition and meditation with great success to help combat these in his everyday life over the last few years.
If you’re not familiar with Wes Carr, yes, he’s a musician here in Australia. He’s worked alongside icons like Paul Mac, Missy Higgins, Don Walker, and Andrew Farris from INXS to name a few.
If you enjoy inspiring and transformational stories, then this podcast is for you!
Guy Lawrence: Hey, this is Guy Lawrence from 180 Nutrition, and welcome to another episode of the Health Sessions. You know, thinking back a couple of years ago I was sitting in a friend’s car and they played me song and the song was called Blood and Bone. And little did I know that musician would end up on our podcast a couple of years later.
Yes, his name is Wes Carr and even more so little did I know that he had an amazing story to share with us and he’s been on quite a journey. If you’re not familiar with Wes Carr, he’s a musician here in Australia. He’s also worked alongside icons like Paul Mac, Missy Higgins, Don Walker, and Andrew Farris from INXS to name a few.
Pretty amazing resume. But Wes actually has openly spoke about his battle with depression and anxiety, and he comes on the show today to share with us about using nutrition and meditation to help combat those things and bring them to his everyday life.
And I have to say about Wes, he’s one very positive, happy, great guy, and it was a pleasure to have him on the show today and, yeah, you’re gonna get lots out of this.
Also, Wes is actually touring around Australia at the moment. His tour is called Here Comes the Sun: A Journey Through Songs and Memoirs of George Harrison. And I will be definitely checking it out myself. So, if you want to go and see Wes in person, after this podcast, now is the time to do it.
As always, if you’re listening to this podcast, a little bit of feedback is always great to hear from you. Simply drop us an email: 180Nutrition.com.au. And also a review is a great way through iTunes. It takes two minutes to do. Hit the Subscribe and five-star as well. Really appreciate it. Get feedback that way, but it also helps us with our rankings and we know that you’re enjoying these podcasts as well and we can reach more people.
And it’s fantastic and I feel very blessed to be doing these podcasts with such amazing people. And I have no doubt you’re going to enjoy this podcast along with many others today as well.
So, yeah, let’s go over to Wes Carr. Enjoy.
All right, let’s start, eh? Let’s rock and roll; excuse the pun, Wes.
So, hey, this is Guy Lawrence. I’m joined with Stuart Cooke, as always. Hey, Stu. And our fantastic guest today is Wes Carr. Wes, welcome to the show, mate.
Wes Carr: Thanks, guys. Thanks very much.
Guy Lawrence: Wes, I was thinking we’ve had athletes, triathlons, CrossFitters, naturopaths, doctors. And we had a chef last week; Pete Evans came on. And you’re our first musician, mate.
Wes Carr: I am?
Guy Lawrence: Yeah. And we’re very excited about that. So, every podcast, mate, what we do is get some; just tell us a little bit about your journey, what you do, before we get on to the health topic of everything, which we’re excited to talk to you about. Can you just tell us a little bit about, I guess, your music journey? You know; when did all that start?
Wes Carr: Yeah. Look, I started sort of singing and dancing and performing when I was I think about 2 years old. I put on the Michael Jackson album Thriller like every ’80s child and went nuts, basically.
And that was it, really, and then I kind of decided to start writing at about 12. I picked up the guitar and I just wrote and wrote and wrote and wrote, basically was obsessed with music, really, all the way through my; all the way up until sort of, yeah, now, really. I mean, I’ve always been a musician and entered Australian Idol in 2008. And basically I’ve been in bands and I’ve been in the industry for 10, 12 years and I’ve been in a band Ben Gillies from Silverchair; that was probably the most profile I’ve had before Australian Idol.
And then when I entered that competition it was kind of frowned upon back then, in the industry, because it sort has this sort of stigma that anyone who goes into those shows, they don’t have much experience. Whereas I had quite a lot of experience in the lead-up to something like that.
And it was really me just kind of throwing caution at the wind and just sort of experimenting with a whole different mentality about going about doing things. And I kind of foresaw that the old mentality in the music industry that they still kind of bash these days is that, you know, you have to be laying in the gutter to sort of make it in the industry. You know? You’re gonna have to pay your dues and all that bullshit.
And I understand it in a certain respect, because you do need to have a sense of yourself and you do need to know a bit more about your craft than just wanting to be famous. But for me, I’ve never really wanted to be, kind of, you know, famous for just being famous. It was more about going onto the short and basically just releasing everything that I had under my belt for the last 15 years of my experience.
And that’s all I did. And I was fortunate enough to go on and win the show and be known for winning Australian Idol, which then I discovered that was a little bit of a struggle, because being known for winning something like Australian Idol, you become “that guy from that show” more than that guy who writes this song or that guy who… So, it’s a big leap; you sort of throw a lot of stuff out the window whilst doing it, but at the end of the day it gives you a leg up in the public arena and you get to have a stance, a voice that’s to what you love doing, I suppose.
So, you know, I’m grateful for it but it has been quite a long journey, I suppose, finding my way through it all and seeing what it means, you know? And now seven years later I’m sort of looking back at it all and really sort of saying, you know, most of it’s bullshit, really, but (really, it is) but you get to find a sense of yourself and you get to find; it’s all about you, really. I mean, at the end of the day we’re all here to sort of learn and grow and fully experience; constantly change and experience new things. And that was sort of what I did, and met a lot of cool, interesting people along the way, you know?
And I’ve done that, I’ve worked with a lot of people, I’ve been over to L.A. I’ve worked with Joe Cocker. This was all before Idol, you know. I worked with a lot of different, amazing famous, very famous, acts and people that I’ve met before and after. And they’ve all taught me many things along the way and, you know, now it’s all; now I’m sitting here talking to you guys.
Stuart Cooke: I actually watched, strangely enough, that was the only Australian Idol I’ve ever watched. And I watched it from Day 1 all the way through to the finals. So I know a little bit about your journey on there. And we were engrossed as a family sitting there, and you get so dialed in.
But I was intrigued that, so, from Australian Idol seven years ago to now the Paleo Way with Pete Evans and Nora Gedgaudas. How did that ever come about?
Wes Carr: I lived next door to a mate of mine who’s a really good friend of mine now whose name is Dino Gladstone or Dean Gladstone; they call him Dino on the show, which is Bondi Rescue, which he’s famous for. I lived next door to him in… I’m not gonna give his address out.
And this was sort of straight after the show. Or kind of two years after the show, really, and I’d been on tour for two years, basically drunk, I think, everyone in Bondi’s body weight in vodka on tour.
And I’d been pretty much partying kind of all the way through that and just playing shows. You know how it is. It’s just sort of becomes like a novelty; it just becomes a joke, really, of like how much alcohol is on the rider and everything at the end of the day, after massive shows and things. It is kind of; I don’t know. I just exhausted myself, I think. I just tried to be something that I really wasn’t, in a way. I learned a lot of that through that mentality. So, when I met Dino he kind of steered me in a different direction. I started training with him and just hanging out a bit more, talking to him.
And he introduced me to a book called Primal Body, Primal Mind. And I read a bit of that and I remember him giving it to me, actually, we were on the Cooper Park stairs, which is probably the worst, or some of the worst stairs you can run up and down in Sydney. They are like the “death stairs,” I call them.
And we were training one day and he gave me this book and I read a bit of it and it just kind of opened my eyes up. And then he really just changed my whole perception on food and what food does. It’s like, I had grew up in a household where I don’t think I ever once thought about food as being medicine or anything to do with anything other than being tasty. That was basically what my education of food was. Because growing up in Adelaide, working-class Adelaide, you just don’t think about these things. You just sort of go to school and come home and drink your Farmers Union iced coffee and…
What I used to do XXJohnny in town/talent school in ?? 0:10:00.000XX as a kid and I was XXon the team/a teen??XX in Adelaide and all that stuff. So, we set up a schedule of going from school to the city five nights a week, and every night we’d have McDonald’s for dinner. I mean, that’s kind of what you did. It was cheap, easy, no one ever really thought about it, it was just the way it was. You know?
So, getting back to Dino, like, that was just an explosion for me to finally go, “Wow, OK?” He didn’t eat grains and all this sort of stuff. What the hell is all this about? And he was making these smoothies and just really into his food and talking about food. And when he spoke about his food, he lit up and it was like; it was just this amazing kind of person; he just kind of became this other person. It was great to see. I thought, God, there’s something in this.
And that was about six years ago, I think. Five years ago.
Guy Lawrence: What made you open to that, you know?
Wes Carr: I think because I really admired Dino for his energy. He has a real just this enigmatic energy that when he talks, you know there’s something in here because he’s so, not “obsessed” is the wrong word, but so; he just loves what he does. You know? All those guys down there do, you know? That’s why they do what they do is they…
But, you know, I think for me that they’re just really good inspirations and really good role models for people, especially like me who came after having all-nighters and just boozed, basically, and destroyed, and running around the world catching flights going… And then also having a disposition to anxiety and depression, which I think I was just trying to numb myself with XXaudio glitch 0:12:04.000XX and everything else that was going on with the prescription pills and everything.
And then he just sort of; and slowly but surely I started waking up to the fact that, “Oh, wow! This does really work.” And it took a very long time because I was the only person in my camp that when we went on holidays and things I’d bring my own food in an Esky and I’d basically just copy what Dino used to do. And I bought what Dino bought and everything that Dino did, I just basically mirrored for awhile until I started getting a little bit more like, “OK, there’s something in this.” I don’t know how it’s going to be sustainable because it was really expensive back then, even four or five years ago, it was quite expensive. These days it’s becoming more mainstream and hopefully it becomes more mainstream so the price is lower and there’s markets and there’s a lot more avenues now, but it took a long time to kind of start working up to this, I think, a long time ago.
I mean, paleo wasn’t in the mainstream psyche at the time. It was just the word that I don’t really understand, you know? It was just a lifestyle choice for me that I seem to resonate with.
Guy Lawrence: Have you always suffered from anxiety and depression? You mentioned it. Or was that something that was fueled from the public eye?
Wes Carr: No. I always had a disposition to severe anxiety. It’s more like terror. I’ve never really had it diagnosed properly, I don’t think, because it sort of shifts around a bit, you know? There’s anxiety attacks, there’s the depression, and then there’s the obsessive thinking that…
I was just talking to a; I was just on the Paleo Way tour in Cairns, I was talking to a little boy, a very inspirational little boy who had changed his diet and has changed his life. But he has obsessive compulsive disorder and what he described basically, when I have my, what I sort of call “episode” where I sort of; I’ve got this one terror thought that I can’t get out of my head and it just kind of goes around and around and around and around. And it just becomes more and more and more and more, I suppose, violent, in my head.
And I basically can’t move. I just can’t get out of the house. I can’t do anything. It cripples me inside and outside.
And so I’ve always had that, and that sort of got worse and worse and worse over the years. And that’s just sort of, it comes in sort of stages maybe twice a year or once every two years. It doesn’t really matter when it comes. It just hits like a freight train when it does.
But I’ve recently realized, my wife’s done the XXINN course 0:15:07.000XX, and my little man has had trouble with sensory processing and all that when he was born. And it’s all to do with gut, really. I mean, that’s your biggest brain in your body. You know?
And so for me to constantly be aware of that and keep on the path of trying to change my gut bacteria and giving it the right foods, then I can change my brain. And then I can work on my thoughts.
But when it’s physical, I feel like you struggle with the thoughts. So you’ve got to kind of treat your physical and then treat your psychological and then it will start working all in all.
Sometimes I don’t really treat my physical well and I sort of shift backwards and forwards, because it is a big step and it’s also a very; you’ve got to be very highly committed to it in quite a strict manner to be able to repair your body and have that mentality. It’s like a mantra. You’ve got to have that mentality every day, all the time, you’ve got to wake up and…
Guy Lawrence: It takes work, doesn’t it?
Wes Carr: It just takes a lot of work. At the moment, I’m trying to get off the caffeine. You know? I’ve been an avid tea drinker for ever since I can remember. And I love my cup of tea in the morning, but then it’s got more caffeine in it than coffee, they say. And it acts differently in the body. But still, and I’ve been 10 days off the caffeine, that’s the last thing I probably need to get off of.
And, for me, I feel even better clarity of mind and able to keep up with a 2-year-old sometimes. It’s still a lot better than walking around with this kind of fake energy for awhile.
Guy Lawrence: Yeah. It must have been great for you to meet Nora on the Paleo Way after reading the book as well and being able to spend some time with her.
Wes Carr: Yeah, it was a bit of trick, really. It was quite strange. You know, sometimes you sort of get exposed to these people and all of a sudden, bang, they’re in your life. It’s just bizarre. That happened with Joe Cocker and myself. My dad used to do these really bad Joe Cocker impersonations at Christmas time and then all of a sudden there I am meeting him and going over. So, yeah.
It’s happened most of my life. It’s sort of funny. It’s like whoever I think about sometimes they turn up in my life, which is, yeah…
Guy Lawrence: Oh, it’s great. But even to share your story. Because the Paleo Way was a successful tool, clearly. I mean, I went to the Sydney one and I think there was 1110 people there or something.
Wes Carr: Yeah. It’s been nuts. I mean, I think for me to watch it on the outskirts this time around; I was on the first one and then my wife’s on the second one here, and I’m playing at it and playing music. You know, I think for me, watching it all evolve into the mainstream, it’s like we’re saying the world’s flat again. Like, the media have responded in such an aggressive fashion. And it’s just so unfair because it’s just not; it’s not at all controversial when you look at what you’re saying and whatever everybody’s saying with the paleo lifestyle. It’s just pretty bloody simple really.
But then you’ve got to look at all the publications that are writing these things and what their alliances are. You know?
Guy Lawrence: But I think it’s a big shift mentally for people as well. Like, I was in the same boat as you whereas I grew up without a second thought about food. And you almost have to have a bit of a nudge, if you like, by the universe or whatever it is, pain, or whatever it may be, before you look into these kind of; look at the food that you eat and how it applies to your own health.
I think it can be quite a bit ask for people at times, even though it is actually quite simple really.
Wes Carr: Yeah, I think it is a big ask. I mean, I always look at my mum and God bless my mum. I always look at her for examples as to how I suppose 90 percent of the psyche of the public think, because mum’s from Adelaide, she’s been in suburbia all her life, and she’s read the news, watched the news on the telly, and goes to work. And that’s her sort of everything.
But that’s kind of what people do, I suppose. They get up, they read the paper, they read “fear, fear, fear, fear, fear.” They go to work. They just eat whatever they can, because it’s quick and easy and cheap. Then come home. They watch the news. “Fear, fear, fear, fear, fear.” They go to sleep. And then they get up and repeat.
And then on the weekends they have; they go away with the family or something and they recharge and then back. And it’s the same old routine. And it’s just a treadmill. And it’s a little bit insane. Well, a whole lot of insane. But, you know, I think if you can just break away from that and just be aware of one thing or change just one thing about your life that you kind of think “I could do away with that” and just slowly chip away at your so-called routine and start reading a book or just go out for a walk in the sunshine at lunch break and not sit at your desk eating.
Just something really simple that changes that routine. You start becoming a little bit; that little hole that you’re looking through starts becoming a little wider and wider and wider. And if you’re looking through a small hole, you’re gonna only see through that small hole. But if you start looking through, you start breaking that hole apart, a little bit by little bit, you start seeing a little bit more of the entirety of what’s going on around you and what’s happening, you know?
And there is a lot more happening in the world or a lot more awareness going on than there’s ever been because of such readily communication that we’re all involved in and where we are and the Internet and where we log on.
A lot of people read Facebook now as the newspaper, more so, instead of XXsubtext?? 0:22:03.000XX
Guy Lawrence: Yeah. I think the average person logs in, I think it’s five times a day, to Facebook? It’s something like that.
Wes Carr: Yeah, so, it’s in your phone. I mean, I wouldn’t be surprised if it was 15 times a day, to be honest. Because you’re on your phone and you’re on the bus, you’re on Facebook. You’re waiting on the bus… Like, I mean, I look around at a café and there’s people just on their phones, you know?
It’s a little worrying, but, you know, as long as they’re kind of, I don’t know, reading something that’s sort of expanding their minds instead of “the dog did a poo on my lawn this morning” or something, you know. Some weird… If they’re reading something of worth, then I agree with the communication. But the irony is that we’ve got so much communication now that nobody; it feels like nobody’s really communicating.
And it takes people like a Pete Evans or somebody to kind of put their hand up and say, look, you know, what’s going on over here? I mean, a lot of people are calling him “evangelical” or whatever, but maybe that’s what’s needed at the moment to sort of get through, penetrate through to the mainstream. You know?
The media are only going to report and laugh about it. It’s become a bit like the court jesters back in the medieval times, the media, I think. So I think, you know, that’s the thing.
Guy Lawrence: The great thing with Pete is that he’s making people think about what they’re eating.
Wes Carr: That’s right. And I think that’s all he wants. I mean, he’s not the devil and all this other stuff; all this rubbish that’s coming out. It’s just ridiculous. If people could think about just; if people could think why; what’s the agenda with the newspaper? Why are they writing this stuff? Why are they bullying these people? They’re just basically trying to spread some love into the world. You know? That’s basically what it all is. That’s what I believe.
Stuart Cooke: It’s not as if he’s pushing a potato juice diet. You know?
Wes Carr: Yeah.
Stuart Cooke: It makes perfect sense. He’s really pushing what our grandparents used to eat before everything got screwy.
Wes Carr: Absolutely. That’s all it is, you know? That’s all it is. It’s just what our grandparents used to eat. And, you know, it’s deemed like they’re running around saying it’s gonna kill a baby, which is just absolutely ridiculous. You know? My boy grew up on the food and he’s the smartest kid I’ve ever known. I may be biased, but he really is. He’s two and a half and he’s talking whole sentences because his brain’s had the good fats, and it’s just bloody common sense, to be honest.
And, for me, getting back to my journey with it all, it’s like, you know, for me, a big thing is meditation. I mean, it’s more about, for me, it’s more about the soul and looking after your body, but also what comes; what’s around your body, you know?
And that’s who we are really, I think.
Stuart Cooke: I’ve heard the term “spiritual transformation” in some of media articles that I was reading prior to the interview. Is that something that you could explain a little for us?
Wes Carr: That’s funny because I never read anything about that.
Guy Lawrence: The media are at it again!
Stuart Cooke: They are. They are.
Wes Carr: Oh, well. As long as I’m not; you know XXa killer?? 0:25:39.000XX or something, I’m good.
Yeah, look, you know. For me, that’s another thing that came around about five years ago was transcendental meditation. I just; I had always really thought about meditation as being a bit, sort of “girly.” A little bit like, “Oh, what do you want to do that for? Sitting around and just kind of, yeah right.”
And I suppose I’ve been meditating anyway while playing music. That’s a meditation, absolutely. When you’re on stage it feels like you’ve disappeared for an hour and a half and then come back and when you get off stage you’re back there again and it takes you awhile to come down from being on stage.
But, yeah, that is a mediation as well. But for me, transcendental meditation, when I first did it, I went and saw a really amazing person called Carol Maher in Sydney and she taught; she gave me a sound, a mantra, and I just; she just sort of said, now just sit there. And she kind of integrated it into my psyche or system or whatever. You know?
And I just started kind of saying this word over and over again, and, man, it was like; I don’t know. I think David Lynch has the best analogy, which is he just sort of says it’s like standing in a lift and having the lift ropes being cut and you sort of free-fall down the shaft of the lift.
And it’s a bit like that. You just sort of, you kind of close up…
Stuart Cooke: How often do you meditate?
Wes Carr: It’s meant to be twice a day. So…
Guy Lawrence: For how long?
Wes Carr: Well, I do a thing called the Flying Sutras as well, which takes another 10 minutes on my 20 minutes. So, it’s an half an hour a day, morning and night. So, I get up early to do it. I have to get up early, really, to do it. Otherwise, I just can’t do it.
And then the night time’s a little bit harder to fit in with babies and everything else. But I still try to get into it, even if it’s just before I sleep. But it does help me a lot to balance my life, I think.
And some days, it’s funny because you start off with a mantra and you think, “I’m just going to really concentrate on a mantra.” And then boom, you’re off. And you’ve just got about 600 things that you discover that’s in your head that needs to be kind of almost like washed away.
Guy Lawrence: Like hitting the Reset button, is it, would you say?
Wes Carr: Yeah. It’s like; they say it’s like a bath-clean mind or a shower-clean mind. It’s funny, you know. As soon as you go into a meditation state, you realize how much is built up in your mind that you don’t know is there until you look within.
And once you look in, you see it all lined up all in a row and it feels like you need to deal with that stuff before you start with your everyday stuff.
And that’s what a lot of people don’t realize that there’s a lot of stuff going in your mind on a subconscious level or whatever it is under the surface that hasn’t been dealt with yet.
So, that’s why a lot of people feel stressed without knowing that they feel stressed. Or, I’m sorry, without knowing what it is that they’re stressed out about.
Guy Lawrence: Did you have coaching for a long time, Wes, or was this something you just pick up? Because I often hear people talk about meditation. But I don’t see many people that are actually habitually doing it on a regular basis.
Wes Carr: Yeah. I noticed that my life becomes a lot more powerful when I do it a lot more than if I skip a few or whatever and all of that.
I seem to go off on tangents or I start a song and don’t finish it. And I’m over here and I’m over there and I’m doing this and I’ve got 300 things going all at once. But if I just stop for that minute. And actually people say, “Oh, where do you get the time to do hours worth of meditation every day, morning and night?” And it’s like, well, I… Sometimes I don’t. But when I do do it I find that I achieve more. It’s like “do less, achieve more.” It’s that Tao Te Ching thing.
But a lot of people don’t trust that. They think that if you run around frantically and try to achieve more, you get more. And that’s not the way it is. It’s like, you know, you’ve got to give a little to get a little. You know? That’s the kind of thing; I think that’s what meditation’s all about. It makes you realize that if your mind’s right, you can sort of achieve anything, really. But you’ve got to take the time to practice it.
And it kind of makes your life feel better and then everyone else around you. You know? Because then you’re a little bit more relaxed so then it’s sort of a bit more…
Guy Lawrence: Yeah. Fascinating.
Wes Carr: I think we’re taught to sort of get up and go, like, from the word “go,” you know, from school. I remember: “Work hard. Everything’s hard. You have to work at it. Work, work, work. Hard, hard, hard.” This, that, and the other. Fourteen hours a day. Come home, collapse, get up, do it again, eat shit food.
All of this stuff is just like, from birth. So, you know, if you kind of can wake a up a little around 30 or so is a good age to do it. You kind of come in, reprogram it all and start going, “Hey, well that didn’t really work for me.” Because it doesn’t really work. This all hard work. This whole mentality of pushing shit up a hill all the time. You’ve got to just sort of, yeah, think about it a bit more, you know?
Guy Lawrence: Oh, definitely. It’s funny enough. Myself and Stu did a talk at the Mark Sisson event two weeks ago, the Primal. And one of the things then, as well, I think was a major factor that we ended up talking about was about finding your purpose and passion in life and actually… because then it doesn’t feel like hard work. If you can start to find more purpose with what you’re doing every day, I think it’s a huge thing for your own sanity and health overall. Because it’s gonna wear you down. It has to.
Wes Carr: And it gives you the ease, so therefore the hard work, yeah, like you said, it doesn’t feel like hard work. It probably is hard work to work at it but it doesn’t feel like that, you know? And it gives you the ease to then go and achieve something of a standard that you’re happy with and not just kind of stuck behind a…
Guy Lawrence: Massively.
So, with everything you’ve sort of learned on your own journey so far, Wes, what would your advice to be to anyone that could be listening to this that is suffering from anxiety and depression? Like, what have been the key points for you that you could pass on to those people?
Wes Carr: I think; I read somewhere that Maharishi, actually, the guy who made transcendental meditation famous, Maharishi Mahesh Yogi, who was famous through; George Harrison went and got him; basically made him a world-famous guy overnight.
He said: When you experience fear and experience anxiety or anything like that, it’s actually the release of it. So, you’re releasing something within, that’s embedded within you, and if you just let it be released, you let it go, if you can let it go, it will go, it will subside, “all things must pass.” Which is a George Harrison quote.
Everything; it’s not going to be like this for the rest of your life. It feels like that way, and God, don’t I know that, where I couldn’t; I was so debilitated in my mind that that was it for me. I was fed up. The last experience or episode I had was really the one that was really the most violent one. It was something that I just could not escape.
And even if you looked at me you probably wouldn’t have known anything was going on. I had to fly to Groote Eylandt, of all places, on a tiny little plane from Sydney at the time and I was in desperate, desperate need of help somewhere. And I thought, “This is it. This is never gonna go away. And my worst terrors and fears are just going to be realized.”
And I now know that, you know, for me, I’m not anti-medication. I’m pro information. I’m not anti anything. If you need that, for the interim, do it, because it then will get your synapses working better. The Eastern and Western philosophies should mesh together. We should all have; if we have the Western philosophies of medication and all of that sort of stuff, we’ve got to have the Eastern where it’s the natural, and, I think, still, to this day, very progressive way of looking at things.
But if we have those both working together, which I’ve done, it helps you; it gives you so much more power. The Eastern philosophies give you so much more power and confidence to then go and become a natural healer or to heal naturally. It can really change your brain. It can reprogram your brain just by one happy thought in the morning.
It does work. You can get out of your funk. You can get out of your deep, darkest place. It’s a very, very easy thing to do but it doesn’t sound very easy when you’re in there. But just trust me. You can do it, just by one little thought: changing your routine, making a different; going to work a different way or go for a swim in the mornings or go to the ocean or go for a walk on the beach or something like that that changes; gets you out of your routine. Gets you out of your funk.
But, you know, in saying that, there are people out there who are chemically; there’s chemical and things out of balance or whatever, which I’ve had as well, and you probably do need some sort of help there, professional help that needs to be guided.
But be aware of the negativity, too, that comes with it. Because it’s not negative. You’re not crazy. I don’t believe anyone’s crazy. I think it’s just an issue with either their health or their backgrounds or something that you can reprogram very easily. We are all very intelligent machines and spiritual beings.
Stuart Cooke: We’re all capable of being happy and healthy. And I was interested in your comment before about the connection of the gut health to brain health. And so I was just wondering what strategies would you implement then from a nutritional perspective to nourish your gut?
Wes Carr: Well, I; this is my just repeating my wife, Pete, Nora, all the guys who are on the Paleo Way tour at the moment. Helen Padarin. It’s that, and I do struggle with this too, because my ego and my rock ’n’ roll background goes, “Bloody hell! This is all bullshit!”
But then my common sense kicks in and goes, “No, it’s not.” You know?
And it is. Fermented foods. A little bit every day, with every meal. Bone broth, which is amazing for you, for anything. Anything. Bone broths are just, like, the best. Fermented foods. You know: good fats. I don’t eat any legumes. Granted, I’m just basically rattling off the paleo diet. But really that’s all, for me, that’s what works the most. And small amount of meat and high; a lot of greens, basically, that’s all I eat, really. I go for the greens. Kale. I love kale. And just super… And green smoothies. Anything green and changing meat up every day. I’m just gonna have lamb, fish, beef, you know. Diversity. And just make it interesting.
And it’s pretty easy, really. And it’s pretty damn basic, too, I think.
Stuart Cooke: How empowering then is this, really, considering now that you can apply everything that you’ve learned to your son? Because I’ve got three daughters and they’re young and I think about what I ate when I was young. And we didn’t know. We lived in a society; we just didn’t know. It was microwaved TV dinners, fast food, sodas, McDonald’s. We were kids of the ’80s, you know.
Guy Lawrence: Exactly right.
Stuart Cooke: We can think about food as information. Food is ultimately nourishing. And we can help these guys grow in ways that we didn’t have access to years ago. So, any particulars for your child’s diet that you pull in every day as a staple?
Wes Carr: Yeah. For me, with the little man, Charlie has been; I mean, she’s got a book coming out soon. The Bubba Yum Yum book that’s the most controversial bloody book this side… in Australia, which basically just has nutrition. It’s unbelievable.
So, yeah, for me, I just think that… He just eats basically what I eat, but on a smaller scale, really. And he has a tiny bit of fermented foods, he has bone broths, he has; just meat once or twice a day. His gut is absolutely; we’re always trying to fit his gut because he just has sensory processing disorders and he was born on spectrum and he stimming and everything when he was born, which means they were showing a lot of signs of being autistic.
So, we went down this path very happily and very readily when we were advised to. I’d already known about it from my introduction from Dino anyway, so it wasn’t really hard for us to do it. But it really worked for him. He couldn’t take mum’s breast milk. So that was very traumatic for Charlie. And then we went through a whole bunch of different problems with him, formulas, and we just realized that all these formulas had, like, toxic crap in them. You know? It’s just junk. And it just makes him full. It doesn’t give him any actual nutrition at all, value at all, I don’t think. Corn syrup and all this other stuff.
So, you know, for us that’s when we found the Weston A. Price and we started making our own formula. And it really worked for him. And that’s when it started; and he loved it. And I just seems good for him. It seemed better for him than, say, your formula you get off your shelf that’s been in a tin for the last how every many years with whatever crawling all over it.
So, I mean, “breast is always best,” they say, but this was the second option that we thought would be great for him. They’re saying it’s too much vitamin A and all that, but that’s only synthetic vitamin A. It’s not natural vitamin A in all this stuff. So, there’s a lot of loopholes that the media have run with that have given it a very dark start and made it have a stigma around it because it’s new and; “new” in inverted commas, which it was only being used in the 1930s and ’40s by our grandparents as a staple diet for kids.
So, it’s funny, and it’s been published over 500,000 times, this recipe. It’s not actually a “new” recipe.
Stuart Cooke: It’s that new!
Wes Carr: It’s that new, man! It’s hilarious how; I don’t know what’s going on in Australia at the moment, but there’s a bit of a shakeup there. Don’t get me started with the indigenous communities. But, you know, I think in Australia we really have to start bloody getting up, world, and waking up a little bit and just realizing that the world is changing and it’s happening for the better.
And there is a beautiful, very non-aggressive revolution going on in the food industry and that’s our future and that’s our kids’ future.
Guy Lawrence: And ultimately what we want to do is be the best version of ourselves that we can be, and it we can do that through food, then why wouldn’t we?
Wes Carr: Absolutely. I mean, we are what we eat, isn’t it? Or we are what we absorb.
Stuart Cooke: It is completely. Where our kids are concerned, too, I mean, we’re great proponents of, regardless of who you are or what you do, we should generally eat the same things, but the volumes will change. So, you know, if you’re a super athlete then you’re gonna eat a little bit more.
Wes Carr: It’s a fine reality, isn’t it? Absolutely. It’s all about your individual needs, you know? That’s what it’s all about. I mean, what works for me doesn’t necessarily work for you.
But in saying that, the awareness, it’s all about being aware of what you’re eating and aware of who you are. You know? And why we’re here and all that.
Guy Lawrence: Yeah. But I generally think, as well, the thirst for knowledge from general people is definitely there, because we’ve been at this for five years, roughly. When we started, people were: “What the hell are you two banging on about?”
And now it’s a completely different story. The podcast gets downloaded by the thousands and the content gets read all the time. There’s an awareness happening and the shift is coming, for sure.
Wes Carr: Right. And the people are just sick of the same old thing that’s making them sick. And I think it’s incredible, actually. I believe in consciousness and the collectively consciousness as a whole. And if you do really watch trends and how they evolve, it’s amazing how, when; you become a new person by just being in a different city, because of the consciousness around you. You tap into them. And if you’re more sensitive to energy or whatever it is, if you’re more sensitive to that, you become more aware more quickly.
But there’s the other people that are on to a different train of thought or a different vibration or whatever who it takes awhile. But then once the media start reporting it, it’s en masse consciousness. And then all of a sudden, that’s when everybody’s making up their own minds. And I know a lot of people that aren’t necessarily what you’d call “leading edge” or “hipster” or whatever the trendy word is.
I know a lot of people who are reading the papers these days and going; and making up their own minds for the first time. Because some of it’s absolutely ridiculous.
So, it’s great that they’re reporting all this stuff, because it’s just making all the awareness become a lot more mainstream and people are making up their own minds and thinking about it anyway, even if it is a fearful campaign or whatever that they run with just eating good food. But it makes people more aware of what they’re eating. I think that’s what I’m trying to say. And that’s great. The mainstream is starting to wake up. And that’s when you get a real revolution with everything is when Mr. Barryman, the guy who’s working on construction in Blacktown, is thinking about the healthy option for lunch. That’s when we’re really kicking goals.
Guy Lawrence: That’ll be the day. For sure, mate.
We’ve got a couple of questions we always ask at the end of our podcasts, and one of them is; the first one’s a very simple one. And it’s breakfast. What would you have eaten today, or let’s say yesterday. What did you eat yesterday, mate? Just to give people a rundown of the food.
Wes Carr: We’ve got some fermented cabbage in the fridge, so I; what did I eat for… I can’t remember. I had some sausage. I had some chili. Pork. Gluten-free sausages from our lovely butcher, GRUB.
Stuart Cooke: We know GRUB. Dominic?
Wes Carr: Dommy, yeah, he’s a good mate of mine. And I had some sausages and some fermented foods and some; I just had some kale. I just heat the kale up a little bit because raw kale sometimes…
Guy Lawrence: Yeah, yeah. I know what you’re talking about.
Wes Carr: And then I didn’t eat very much yesterday because I just; and then I had a green smoothie. I went and got a green smoothie with my little man. I don’t know why; I just had to kill some time. And we got back and I cooked up some chops for the little man. He loves his lamb chops. I think I had a chop and a bit of fermented food; a bit of fermented cabbage. Just a little bit again. And what else did I have? I didn’t really eat much yesterday, to be honest. I was so busy.
And then I had some slow-cooked bolognaise. My wife and I put a bolognaise on in the morning and we had it slow-cooking all day. And then we had that for dinner. With kale again, and some veggies. And I don’t think I had any fermented food that night, but I had some veggies and a bit of bolognaise.
And, yeah, the thing is when you’re on a high-fat diet, you don’t kind of seem to need to eat more when you’re really nailing it. It’s like when you first start going paleo, start changing your diet, you kind of feel like you need to eat a lot more than you should. Because I think, you know, I think sugar does that to you. It’s like you’re just insatiable. But once you sort of start getting used to not having too much sugar and not having too much caffeine and all this sort of stuff, you kind of don’t crave too much food. You just sort of have a big meal at the start of the day and then maybe a little bit in the afternoon and a little bit at night. You know? That’s kind of what we’re doing.
Stuart Cooke: I think so. I think you’re getting more nutrients as well out of the food that you’re eating, so you’re satisfied on a deeper level.
Wes Carr: That’s true. And I think the trick is, if you buy big bulk of mince and a chicken for your week, you put your bolognaise on the slow cooker for a day and you’ve got masses of food there left over for you, so that lasts a whole week.
And then sausages for; we’ve got a little 2-year-old so he loves his sausages and his lamb chops and things. So, put them on for lunch and then you have your bolognaise leftovers for either breakfast or for dinner. If you can stomach meat in the morning or not.
And then if you put a chicken on, you eat your chicken for dinner and then you put the bones, you make a broth out of the bones, if it’s… I’m talking organic, locally source sort of meat, not just… especially with chicken, you know. I think, anyway. Especially if you’re making bone broths out of the bones, you’ve got to have healthy chicken.
And then you’ve got your bone broth for four or five days as well, so you’ve got a broth with every meal. Like, I mean, your broth in the morning’s probably the best way to go, to wake up and to have a broth. I think that’s kind of a really good thing to do.
Guy Lawrence: Yeah. I have a lot of bone broth.
Wes Carr: Yeah, it just gives you a clarity of mind. And, I don’t know, it does something to your whole system. It’s like having a coffee, I would say.
Guy Lawrence: It just comes back to educating yourself on why you’re doing these things and then learning the new habits that you can employ in replacing the old. And this stuff becomes quite simple to apply.
Wes Carr: And don’t beat yourself up if it’s taking too long to do that, too. I mean, everybody kind of says, “I don’t believe in this whole; I’d fall off the wagon.” Don’t fall off the wagon. Because as soon as you do that, you fall off the wagon.
So, it’s all about just changing one meal a day. Change one meal a day for a start. That’s what I did.
Guy Lawrence: That’s what we say. Absolutely.
Stuart Cooke: Start with breakfast because there’s normally a sugar anyway.
Wes Carr: Yeah. Yeah. It is absolutely horrible. And you wake up feeling so; you wake up feeling really tired and get more stuff that’s gonna make them feel even worse.
Stuart Cooke: You’ve been though the night, you’ve fasted, your body’s ready for nutrients, yet sometimes your Coco Pops just don’t cut it for you.
Guy Lawrence: So, Wes, we’ve got one more question for you, buddy. And it’s a simple one. What’s the best piece of advice you’ve ever been given?
Wes Carr: Best piece of advice… OK. Best piece of advice… They’re all; they’re all some kind of XXrock dogs? Rock gods? 0:53:59.000XX; they’re all liars.
There’s one bit of advice; you know what comes to mind? I think it’s; what comes to mind is not an advice as such. It’s basically a mentality. And that’s; I really like the mentality of the Tao Te Ching. It’s a really great; I’m into Wayne Dyer and I don’t listen to music anymore. I listen to audiobooks.
And Wayne Dyer has got a great one, what is it? Oh, man. Let me have a look. It’s a Tao Te Ching translated, for anybody to understand. And, for me, that really resonated with me because of the fact of it’s a real mentality and you can apply it to your life every day.
And you actually trip yourself up every day if you get right down to it, because the ego runs rampant for everyone. You know, we’ve all got this massive ego that we need to appease on a day-to-day basis. But if you start becoming, to use that word again, aware of your ego, you start sort of stripping away that layer of your life. And you start to realize that all your needs that you think you need, you don’t need. And you don’t need anything other than a good diet, obviously. And a healthy mind.
And when you start sort of stripping away all the, I suppose, the noise in your life and all those things that you think you need, you start becoming a lot more calmer but also a lot more aware of what’s going on around you.
So, it’s Change You Thoughts and Change your Life is the book. But it’s a translation of the Tao Te Ching. It’s the Wayne Dyer translation.
Guy Lawrence: I’ve actually listened to that as well, yeah.
Wes Carr: And I was just really; it was really great. I think every kind of bit of advice for life is in it, really. It kind of does hit the nail on the head a lot, with everything. It kind of has it all in there.
And then he sort of thinks; I suppose say “thank you” a lot more. Be grateful. And be grateful for where you are in life and what you do, I suppose. And everything’s a service. As a musician, I’m just in the business of being of service, you know, as a musician. I think that gets lost a bit in the music industry. I think everybody’s out for themselves. But it is. It’s just a service. You know. You’re just a vessel that music’s coming through you. It’s nothing that, kind of, special.
You know? You’re giving something over. I think you’ve got to look at life like that. Just be grateful for who you are and where you are at the moment.
Guy Lawrence: Fantastic, mate. And if anyone wants to get more of Wes Carr, where’s the best place to go?
Wes Carr: I’ve got a mailing list on my website. And I’m putting a weekly Wes Wednesday every Wednesday. In the afternoon, I send out just a little quote with a little thing every day about my; I don’t know. An experience I’ve had that week or just a quote that I’ve seen or heard of. Or talking to a dude on the street and he said this and I found it interesting. It’s just a little one-page thing to get you through the week. And it’s on my website WesCarr.com.au. And if you sign up to the mailing list, I send one every Wednesday.
And updates about where I’ll be and my shows and everything are all intertwined on the Wes Wednesday; what is it? Weekly Wes…
Guy Lawrence: The Weekly Wes Wednesday.
Wes Carr: I might have to change that.
Guy Lawrence: www…
Stuart Cooke: But you’ll have to change it to Thursday. It’s easier to pronounce.
Guy Lawrence: That’s brilliant, Wes. We’ll put the links under the show notes and everything, anyway, for people to be able to check out when we put the podcast out.
Wes Carr: Perfect. Yeah. Also, I just, on my Facebook I put videos up and everything, too. But, yeah, it’s all happening on my mailing list at the moment.
Guy Lawrence: Wes, we really appreciate your time. Thanks for coming on the podcast. That was fantastic.
Wes Carr: Thank you, guys. Thank you so much.
Guy Lawrence: And I have no doubt people are gonna get a lot out of it. Awesome.
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Stuart Cooke: One question as well, Sami, that we ask everybody, and I know we’ve got thousands of people that would love to know, a typical daily diet for you. What have you eaten today?
Sami Inkinen: What have I had today? Probably the most dangerous, no question about, answer, because everyone always asks, “So what do you eat exactly?” I always try to avoid going into details, because then people either want to copy, they’ll want to rip it apart, so I’ve always tried to avoid, like, posting somewhere, like, “Here’s exactly what I eat.” Not because there’s anything scandalous or anything, but, again, people are looking for this, like…
Guy Lawrence: Magic fix?
Sami Inkinen: …sound bite, like one size fits all, but typically I eat, before workout, I probably have, like four or five hundred calories of fat and, practically speaking, that’s usually coconut butter or coconut oil in a tea or coffee or butter so that was the case this morning as well, so, I mean, I don’t count the calories, but just to give you a sense of, like…
Guy Lawrence: Guestimate, yeah.
Sami Inkinen: You know, a crapload of fat with a drink, and you know it’s pretty fast to digest and it doesn’t feel like it’s in your stomach if you go and work out, so that’s… Then right after workout, I usually have a little bit of a protein, so this could be three to five eggs, fried with top fat again, butter usually, in a pan, depending how busy I am. My lunch is usually a salad, so it looks like it’s lots of salad, but it’s lots of greens and then with a little bit of protein, so that could be a salmon or ground beef and then a lot of olive oil or butter or some sort of mayo.
Snacks oftentimes it’s some sort of meat or sausage or almonds or macadamia nuts and then dinner is even a, you know, a bowl that you would usually feed a horse from. That kind of size full of greens that I may sauté in a pan with a bunch of butter or just like put in, like, it’s gigantic and then again with some kind of protein. It could be shrimps or fish or grass with beef or more butter. I usually drink water, but I might have almond milk, just for the heck of it, maybe some frozen berries after that, like blueberries or something like that. Nothing too scientific.
Stuart Cooke: Sounds delicious.
Guy Lawrence: That’s awesome. Mate, we’ve got one more question that we always ask everyone on the podcast as well and it can be related to anything, but what’s the best piece of advice you’ve ever been given?
Sami Inkinen: That someone has given to me?
Guy Lawrence: Yeah.
Sami Inkinen: Oh… happy wife, happy life. It sounds like a cliché, but once you’ve been married for a few years you realize that it’s so true.
Stuart Cooke: Yeah.
Guy Lawrence: That’s a great answer.
Stuart Cooke: I hear where you’re coming from, Sami, with that one.
Stuart Cooke: I’m just going to ask what you eat every day. What is your typical daily diet?
Grant Schofield: So, what I had this morning, I just whipped up a sort of four-egg omelet fried in coconut oil made with whipping cream and I had some cheese on top. I would have actually preferred to put some more vegetables in there, but there weren’t any around this morning.
Last night for dinner we had pork ribs with a bit of a salad with olive oil in it. I was sort of picking through all the bones from the kids and stuff, because they only eat all the meat off the ribs so I sort of go through all the leftovers.
I was actually still a little bit hungry, so I ended up with some berries. Berries are pretty nutrient-dense, with some whipped cream and a bit of some almonds.
Guy Lawrence: Very nice.
Grant Schofield: And lunch I had sort of one of those high-fat salads, you know, put as many bits of vegetables as I could find lying around and then just added some cheese and nuts and meat.
Guy Lawrence: Fantastic.
Grant Schofield: It’s nice. I’m not hungry. I feel full of energy and I’m at a stable weight.
Stuart Cooke: Yeah. Lots of nutrients.
Guy Lawrence: Real food.
Grant Schofield: I just want to say, you can ask anyone who actually finds this controversial who’s watching it, especially in the science community, just kind of try this. See how you feel and make your own mind up. Don’t criticize people and go, “Well, I’m not sure about the long-term randomized control trials.” I mean, the basic physiology supports this way of eating and people feel great and operate well. So, you know, their well-being is better.
Guy Lawrence: Yeah. Fortunately for us, because we do what we do, we get to speak to many people like yourself, Grant, and, you know, there are so many great people out there speaking and living and breathing and doing this, you know. And it’s, like you say, just try it for a little period of time and see how you feel.
Grant Schofield: And if they feel like rubbish, they can document that and if they want, they can go back and everyone’s happy.
Guy Lawrence: Absolutely. You mentioned berries. What would; I love asking this question: What are your thoughts on fruit?
Grant Schofield: I mean, I’ll eat fruit in smallish quantities. If you try and do a low-ish, a fairly low carbohydrate diet, it’s hard to have that much fruit and not take your carbs that high. But if you want to have grapes, go for it, I mean. I think it’s probably a good way to supplement, especially in some more intense exercise before or after that session.
Guy Lawrence: Yeah, that’s when I generally do it. After training. Yeah, David Gillespie, we had him on the show a few weeks back, and he said treat it as nature’s dessert. And I thought that was…
Grant Schofield: Yeah, that’s probably it. He’s got a good point there. It’s fine. The other thing about fruit, of course, I mean, you know, just think about the history of humans. There have been fruit lying around to gather. It’s not essential for human survival, but it’s nice and it’s there and it’s; go for it.
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