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Are Grains Really The Enemy? With Abel James…

The above video is 2:38 minutes long.

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 fat burning man
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:

downloaditunesListen to Stitcher

  • Abel’s journey from being overweight to becoming the ‘Fat Burning Man’
  • What the body building industry taught him about weight loss
  • His thoughts on grains and which ones he eats
  • How to manufacture a great nights sleep!
  • His exercise routines & eating philosophies
  • Abel’s favourite books:
    Chi Running by Danny Dreyer & Perfect Health Diet by Paul Jaminet
  • And much much more…

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Full Transcript

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.

abel jamesAnyway, 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.

Stuart Cooke: Yeah, right. Perfect.

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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.

Abel James: All right, just like you.

Guy Lawrence: Bye.

180nutrition_quiz_blog_post_button

Tania Flack: Why Food Intolerances Are Holding Your Health Hostage


Have you ever wondered if food intolerances are actually preventing you from reaching your true health/fitness potential?

Learn how getting rid of the foods that disagree with you can shed the kilos, reclaim your youth, energy, sleep, exercise recovery and watch your body transform for the better!

This is the full interview with Naturopath Tania Flack. Tania Flack is a leading Naturopath and Nutritionist, with a special interest in hormonal, reproductive health and cancer support; she believes in an integrated approach to healthcare, including the use of evidence based natural medicine.

downloaditunesIn this weeks episode:-

  • What’s the difference between food intolerances & allergies [002:20]
  • How you can become intolerant to food [006:20]
  • How we can get tested, & if we can’t what we should we do [007:15]
  • Why you may be intolerant to eggs [009:53]
  • Why food intolerances could be effecting your weight loss plans [018:40]
  • How it can be effecting your exercise recovery [021:10]
  • and much more…

You can follow Tania Flack on: 

CLICK HERE for all Episodes of 180TV

Did you enjoy the interview with Tania Flack? Do you have any stories to share? Would love to hear you thoughts in the Facebook comments section below… Guy


 

Food Intolerance’s: The transcript

Guy Lawrence: Hey this is Guy Lawrence with 180 Nutrition and welcome to Podcast #17. In today’s episode we welcome back naturopath Tania Flack and we are pretty much covering the topics of food intolerances and it’s a fascinating topic and these are the things that could be certainly holding you back from some of the results you want; whether it be weight loss, exercise recovery, even how it affects our mood and sleep. And I want you to know what things you need to eliminate from your diet. It can have a massive effect on your wellbeing altogether and, so, super-interesting shows. Lots, lots to learn from in this and, yeah, if you enjoy it, please share us on Facebook and if you’re listening to this through iTunes, a review in the review section would be awesome. Until the next time, enjoy. Cheers.

:01:24.1

Guy Lawrence: This is Guy Lawrence. I’m joined with no other than Mr. Stuart Cooke, as always, and our lovely guest today is Tania Flack. Welcome back Tania. Thank you for having us.

Tania Flack: Oh, thank you. Thank you for having me.

Guy Lawrence: So, just in case anybody hasn’t seen our old episode on the DNA, could you give us a quick rundown on who you are and what you do?

Tania Flack: Sure, sure. I’m a naturopath and nutritionist and I practice in Sydney. I’ve got a special interest in hormone health, metabolic health and particularly DNA, which is the DNA testing and personalized health care programs, which is a new area for me and today I think we’re talking about food intolerances.

Guy Lawrence: We are, yes. So….

Stuart Cooke: That’s right.

Guy Lawrence: Yeah. We certainly been harassing you along the DNA and then we’ve moved over to food allergies and intolerances. So, and we thought the best place to start, because it’s something I was learning as well is: Can you tell us if there’s a difference between a food allergy, a food intolerance and food sensitivities?

Tania Flack: Yeah. There’s a very big difference between a proper food allergy and a food intolerance. With food allergies it’s, they’re really not as common as we think they are, although we see a lot more these days, the prevalence of a proper food allergy in children with an allergic; being allergic to things like peanuts and ground nuts, shellfish, it’s becoming more and more common. But ultimately it’s about 2.5 percent of the population will have a proper food allergy.

And intensive food intolerances, they’re much more common and people are less likely to realize that they’ve got a food intolerance, really, and this, the difference between the two is with a food allergy it’s a different part of the immune system and the reactions that they have are fairly immediate and they’re very severe inflammatory reactions based on histamine release and we see people with a sudden swelling, redness, swelling, hives; that type of thing and it can be quite life-threatening.

What we’ve seen in intolerances, it’s a slower reaction and people are less likely to pin down the symptoms they’re having to the food that they’ve eaten because it can happen over a longer period of time. So, if you ate something yesterday, you might be feeling unwell the day after, it can literally be that time delay.

Guy Lawrence: So, the testing that we did to Stuart, turned up eggs?

Tania Flack: Yes. Sorry Stu.

Stuart Cooke: I used to love eggs.

Guy Lawrence: So, that’s a food intolerance, right? Not a food allergy.

Tania Flack: No. That’s right. The testing that we do in Clinic; we’re lucky to have access to this testing, we can just do a blood sample from the end of the finger in Clinic and then we go through a certain process and mix that with different reagents, and that’s an IGG; food intolerance test. So, it’s very, very different to food allergy testing, which is something that would be done entirely separately to these.

Guy Lawrence: So, somebody listening to this and they might be suspicious that they have an intolerance to food, what would be the classic symptoms?

Tania Flack: The thing with the food intolerances is everybody is a little bit different and the symptoms can be quite broad. I mean, some people typically have IBS-type symptoms. That’s things like bloating, constipation, diarrhea, feeling unwell. Fatigue is a big part of food intolerance; skin problems, migraines, asthma, the list goes on. Everybody has their own particular manifestation of food intolerance.

But, ultimately it can lead to people feeling very unwell and because those symptoms are delayed, I think that’s just the way they are, they can’t quite work out why they’re feeling so poorly and flat and having these types of symptoms and it can really just be due to the foods that they’re eating.

Guy Lawrence: You mentioned before about nuts and shellfish. What would be the most common trigger foods be perhaps outside of those two that people might not aware that they are sensitive to?

Tania Flack: Yeah. Nuts, the ground nuts and the shellfish are two of the most common triggers for a proper allergic reaction, an allergy reaction. In terms of food intolerance, there’s any number of foods that people can react to, really, and we’re looking at the proteins in foods that people react to.

So, the tests that we do, test for 59 foods and it covers things like: eggs, fish, dairy, different fruits and vegetables people can be reacting to, so it’s a broader range of foods that people can react to with food intolerance.

Guy Lawrence: How do you become intolerant of food? Is it; can you do it by eating too much of the same thing?

Tania Flack: That’s a really good question. Generally there’s a leaky gut aspect in there somewhere and a dysbiosis which basically means an overgrowth or an imbalance of bacteria in the gut. And what that can cause is an opening of the gut membranes and as we eat these foods our bodies, more likely our immune system is more likely to react to those because we’re absorbing food that’s not broken down properly because our gut membranes are a little bit more open, if that makes sense.

Guy Lawrence: Right, yeah, cause I’m just looking here, we have a question on leaky gut and … So, essentially if you have a leaky gut, then the chance of food intolerance is going to greatly increase.

Tania Flack: Yes. Yeah.

Guy Lawrence: Okay. Okay, Regarding testing, there’s another one, cause obviously we went in with you and tested; is this something most Naturopaths would be able to test accurately? And if we can’t test, then what can we do?

Tania Flack: Most Naturopaths, we all have access to either pathology testing, which is involves you having blood test and then we have a wait for your results, but they’re very accurate. Or we can do a test that we do in Clinic, and that tests for 59 foods and we get results back from in 40 minutes and that’s very accurate as well. If that were to ….

Guy Lawrence: Yeah, yeah, yeah, yeah, yeah. And I guess, and if somebody has an access to be able to test….

Tania Flack: Yeah. If you’re not able to go in and see someone and have these things tested, you can do an elimination diet. An elimination diet is cutting out a majority of the foods that people are intolerant to and over a period of time having a good break from those foods and over a period of time reintroducing foods that you think might be your trigger foods and observing your symptoms over a few days and if you have no symptoms after you reintroduce that food, then you move on to the next food. So, look at, it’s quite a lengthily process and realistically it can take around six months of being very disciplined with your diet to do this. So, this is why we prefer to use the testing methods, because they can give people information on the spot. Now if they, like Stu, prove to be intolerant to certain foods, then we cut those foods out of the diet completely for three months and we make sure that we address any dysbiosis or leaky gut during that time, let the immune system settle right down, heal the gut and then we slowly and carefully reintroduce and retest those foods.

Guy Lawrence: So, you’re using Stuart as an example and he could end up eating eggs again, but just not at the moment.

Tania Flack: Yeah, not at the moment. I would imagine that …..

Guy Lawrence: I enjoy raising that every time.

Tania Flack: It’s not as strong reaction with Stu. We might need to give him a longer period of time before we attempt to re-introduce those.

But hopefully we can make a good impact and some people they’re best to just continue to avoid those foods. And this the beauty of being able to pinpoint exactly what it is, because then we can do that trial and error later on down the track when things settle down to see if you can tolerate them.

Stuart Cooke: Sure, and I guess for everybody at home who thinks, “Oh boy, he can’t eat eggs.” I never used to have a problem with eggs until they because much more of a staple of my daily diet and I was consuming a minimum of three eggs a day and they were organic and they were free-range so they were pretty much as good as I can get. But then I just found out that I was, yeah, my sleep was declining, I was bloating, my skin was starting to break out and then, yeah, I got the really dark blue dot on the eggs, of which we’ll overlay this graphic as well, so at least we could see what we were talking about. So, yeah I guess it is too much of a good thing.

Tania Flack: Yeah, look at, it’s a bit devastating, really. I was very sad to see that I cannot cook eggs for you, because to me they’re the perfect protein. However, it could have been that you had other food intolerances, which we’re fairly sure of, and then you had this potential for a dysbiosis or a little bit of leaky gut in there because we hadn’t done that before with you. So, you got this going on in the background and then all of a sudden you increased your intake of eggs and now they’re a constant for you. So, I’m assuming over time that this intolerance is just developed for you.

Guy Lawrence: Yeah and I guess the one thing I have found as well is, you know, once you sort of go on this journey and you want to eliminate sugar, and gluten, and grains and whatever that may be, you almost, I mean I’ve certainly found, especially in the beginning, I was eating the same bloody foods every day, because I was in this place where I was like, “Oh well, I don’t want to eat that ’cause I know that’s something to have with that.” So then obviously the foods increase. So when I went in for the gut test; not the gut test, the tolerance test, I was bracing myself expecting to be same as Stewie with the eggs, but fortunately I wasn’t, so I’m still eating them.

Stuart Cooke: Thank you, Guy.

Tania Flack: And I think this is a very important point. Some people that, you know, I see people in clinic and they have got a big history of significant health issues and really significant digestive issues and they’ve been put on an eliminating diet or they’ve been put on a very restricted diet and to the point of where they ultimately, they don’t know what to eat. It can be can be overwhelming because they’re on a very limited diet and some people actually end up with nutritional deficiencies because it’s not being pinpointed within the specific foods that they are intolerant to.


So, it’s the beauty of knowing exactly, because otherwise people on long-term elimination diets, they can ultimately end with nutritional deficiencies, because they’ve cut out huge range of foods from their diet that they are not actually reacting to and so this is why I always prefer to have that information in front of me, so then you can really work with people, so they get a broad range of foods, there’s always a broad range of foods, even if you’ve got multiple intolerances there’s lots of things we can choose from and it’s just educating people about how to eat well while they’re cutting those things out of their diet.

So, if for example, Stu, I know eggs have been such a big part of your diet, that you’ve managed to come up with all this fabulous creative breakfasts that are really different to what you were having, so yeah exactly and it’s not like your life is over because you can’t have eggs. You know it’s all a matter of having that background in nutrition that you can make those good choices. But some people they just aren’t certain, so they narrow it down to nothing and then this can cause problems in and of itself.

Stuart Cooke: Yeah.

Guy Lawrence: Yeah. Well, we’ve been doing featured blog posts of food diaries of certain different people. Like we did Angeline’s, she’s a sports model, what she eats. We’re just about to do Ruth, a CrossFit athlete. We need to do Stu; you know a day in the life of what Stu eats. Because it is absolutely with so much precision it blows me away.

Stuart Cooke: Absolutely. I’ve created a seven-day plan that alternates all the different food groups and mixes it up and I’ve looked at the healing foods, especially for gut and I’ve made sure that I’ve got “X” amount of these throughout the day and I’m lovin’ it. I’m embracing sardines too.

Tania Flack: I know. I think that’s fabulous. Sardines are wonderful. You know it just goes to show that you should never get to a point where there’s nothing you can eat.

Stuart Cooke: No.

Tania Flack: You just have to really open up your dietary choices a little bit more and in that way you’re actually getting really good variety, which is perfect.

Guy Lawrence: Yeah. I think so and I really, I love to look at food as information, you know. Some people say, “Well, food’s all calories,” and I look at as information and what information is it going to provide my body with. Will it store fat? Will it burn fat? Will it assist healing? Will it help me sleep? Mental focus. Energy. All of these different things and it’s not until you really look into what these food groups are comprised of that you think, “Wow, I can put all of these things in my daily diet,” and it makes a huge difference. I’ve up my grains and veg intake radically and oily fish and I feel much better for it.; so much better for it

Tania Flack: Yeah. It’s wonderful, isn’t it. So, the alkaline and anti-inflammatory diet that you have.

Stuart Cooke: Yeah. Absolutely. Yeah. I’ll pass it on to you Guy.

Guy Lawrence: I can’t wait to follow your food plan ….

Stuart Cooke: Yeah, that’s right. Mr. Omelet over there. I’ve got a question about moderation and we often hear the term “every thing in moderation.” Is this good advice for allergy and intolerances? Do we have to completely omit the particular trigger food or can we have just a little, every now and again?

Tania Flack: Well, in terms of allergies, yes. There is no choice. People with a proper allergic reaction they must avoid those foods. There’s no getting around that. That answers that. But, in terms of intolerance, the system that we use is when, for example, you’ve shown up to be intolerant to eggs, so you avoid those for three months and during that time yes, it’s important to avoid those as much as possible. Because we want to let your immune system settle down, we want to give your gut a chance to heal and everything to settle down and then we have a more controlled approach to a challenge period with those, after three to six months.

So, yeah, I think for those with really strong reactions that have shown up in your test, then yes it’s important to avoid those. However, if after that period of time, we’ve done all that work and we do that challenge period and things are a lot less or minimal, then I would say, we’ll have a period where you reintroduce that food, with a long break in between and just see how you go with that.

Guy Lawrence: Yeah, just testing.

Tania Flack: Absolutes shouldn’t mean that you can never eat another egg, but means it means that you have to respect it for the time being and let everything settle down and do that appropriate wait before you start get back into your own omelets.

Stuart Cooke: Yeah. I’m on the hunt for ostrich eggs, so I’ll see how it goes for me. I’ll make the mother of all omelets and I guess, on a serious note we probably should be mindful of other foods that do contain that trigger food. For instance, mayonnaise, dressings, things like that.

Tania Flack: Absolutely. You really have to watch out for all of those things though, particularly something like eggs, it’s used in so many pre-prepared foods, which we know you don’t have a lot of, and you know my policy is to eat fresh wherever you can. So, it you can chop it up and cook it from its natural state then at least you know what you’re eating. But, when you have a diet high in processed food there will be eggs in a lot of that.

Guy Lawrence: Okay. So, if you have a high intolerance to something like eggs, like Stu, and then you’re out and you’ve order a salad and it’s got a little bit of mayonnaise in it and you think, “ah that’ll be all right, it’s just a couple of teaspoons,” was that enough to really affect you?

Tania Flack: Well, I think it certainly has some kind of return of those symptoms that you had been having. Yeah. If it was anywhere in the next 3 months it would probably just reconfirm for you that, “yes, they’re not good for me right now.”

Guy Lawrence: Do food intolerances affect weight gain and/or weight loss? So, people that when they get to their fighting weight and need to drop a few pounds and it’s an intolerance of food that they’re eating and could that be prevented regardless of what they do?

Tania Flack: Yeah. Absolutely. Look, I think there’s quite a few aspects involved in that and I think with food intolerance you’ve got to understand that it’s an activation of the immune system and even though that’s a low-grade activation of the immune system, but it’s still there. So, in and of itself it is an inflammatory condition and I think that can really hamper metabolism. Often it’s related to dysbiosis and leaky gut and we know dysbiosis or an overgrowth bacteria in the gut interferes with insulin signaling and there’s some really fantastic evidence that’s coming out and has for the last couple of years that shows that this virus is directly linked to obesity and Type 2 diabetes, that type of thing. So I think, in terms of food intolerance, often they go hand-in-hand.

Guy Lawrence: Right. It always keeps coming back to the gut doesn’t it almost?

Tania Flack: Yeah. Absolutely. So much of it is about how it’s based around the gut. Because if you think about it, we’ve got this enormous long tube and around that digestive system is our immune system and they’re like standing on guard, like border patrol, waiting for things to get through that shouldn’t be there and dealing with those. And so it’s an amazing machine, the digestive system, but when we react with the digestive system because it’s such an important organ in the body it can have so many bigger effects across the system it affects.

Guy Lawrence: So, with food intolerances it also then affects sleep and mood.

Tania Flack: Yeah. Absolutely.


Guy Lawrence: It must affect mood because Stewie has lightened up lately, he’s just been great the last couple of weeks.

Stuart Cooke: I’ve lightened up because you’re leaving the country at the weekend. It had nothing to do with food.

Tania Flack: It definitely does affect mood. I mean; I think Stu can attest to these, because once you’ve removed a food that your intolerant to, your energy levels leaped, you feel fresher and brighter, you have a bit better mental clarity, you just feel a lot fresher, so I think that counts for a lot.

Guy Lawrence: Yeah, and another question, while we’re on this sort of area, is of course, exercise recovery and food intolerances. Will it hamper recovery and slow it up?

Tania Flack: Absolutely and again that all goes down to this activation of the immune system and low-grade inflammation. Low-grade inflammation hampers exercise recovery. It absolutely hampers exercise recovery, because your body’s, it’s dealing with this low-grade inflammation and it’s returning fluid, so you’re having a imbalance there. If you’ve got this perpetual irritation of the immune system through food intolerances, so by clearing that you’ll feel that your energy levels will improve and that exercise recovery will certainly improve.

Guy Lawrence: Yeah, right.

Stuart Cooke: A little bit of a kind of crazy question, but irrespective to allergies, are there any foods that you’d recommend that we absolutely do not eat?

Tania Flack: Well, all processed foods. I mean, in a perfect world, again it comes back to if you can chop it up from its natural state and cook it and eat it, then that’s the ideal for me. So, processed foods in general, if you can avoid them, because we just don’t know. We eat things in our processed foods that we would never willing choose to eat otherwise. But apart from processed foods, things that I think people should avoid in general; gluten, I think ultimately that’s a really; wheat can be really irritating grain. It’s a prime inflammatory gain. It doesn’t suit a lot of people. So, I would minimize it in the diet and I tell my patients, even if they’re in good health, to try and minimize that. I think our western diets are far too skewed towards that type of food in the diet and grains.

Guy Lawrence: Yeah. Strangely addictive, too, and you almost don’t realize that wheat, in all of its forms, has a hold over you until you eliminate it.

Tania Flack: There’s a theory around that foods that I read you can cause a little bit of an endorphin release as your body tries to deal with those, so you can start to become really reliant on that. Like, sometimes you can be attracted to the foods that suit you least.

Stuart Cooke: Okay. That’s interesting and I guess probably ….

Guy Lawrence: Like chocolate.

Stuart Cooke: Yeah.

Tania Flack: That’s entirely different.

Stuart Cooke: A shift, also perhaps to pasture-fed and raised animals as well. Because I guess if you try to eliminate grains and you’re eating a lot of grain-fed steak, then it’s going to come through that way as well, isn’t it? Or, if you try to eliminate corn and you’ve got corn-fed animals.

Tania Flack: Yeah and not to forget too and that’s a fairly unnatural food source for those animals. So, yeah. Absolutely.

Stuart Cooke: Yeah. It’s kind of we are what we eat. We’re also what our animals have eaten as well.

Tania Flack: Yeah. It’s all part of the food chain, isn’t it?

Stuart Cooke: It is. It will end up somewhere.

Guy Lawrence: So, what foods would you recommend that we eat to the help heal the gut during the phase of trying to rebuild ourselves?

Tania Flack: If you been trying to have a dysbiosis or leaky gut, along with food intolerances and generally it all goes hand in hand and we test for that in Clinic. Looking at foods that, you know, depending on the level of that, we try to aim for slow-cooked foods and foods in their most natural source so your body can utilize those nutrients as easily as possible. Foods that are high in zinc. We also use supplementation things like: Aloe Vera, glutamine, zinc, that type of thing. The healing and calming for the gut.

Stuart Cooke: Right. Okay and you spoke before about process or at least a time before you can reintroduce and that’s around the three-month mark.

Tania Flack: Yes. Yeah.

Stuart Cooke: Okay.

Guy Lawrence: There you go. So, yeah, I was just looking at the supplementation to assist, speed up the healing process, but I guess we kind of covered that a little bit which they kind of go in hand. A great topic and I threw it out on Facebook and I haven’t checked since. What are your thoughts on soy? Especially where weight, hormones and skin are involved.

Tania Flack: Well, you know it’s interesting, of the traditional use of soy, nutritionists saying a lot of the Asian cultures, is it would be included in small amounts in the diet and that diet would be really well balanced with other nutrients and it would be an appropriate source of fiber estrogen, so those. Lots of benefits of soy taken in a diet like that. So, as a whole, however, unfortunately in the west we tend to do this, we’ve taken that concept and completely blown it out of all proportion and the soy that we use these days, it’s genetically modified, which I’m absolutely against. I think we can’t know what’s going to happen with that in years to come, so to avoid all genetically modified foods is a really good thing too, it’s a good policy to adopt.

So, a lot of our soy is that type of soy and unfortunately people think that they’re adding soy to the diet, which is things like soy milk; now soy milk is a highly processed food, there is no way that you can make a soy bean taste like soy milk without putting it through the ringer in terms of chemical intervention. So, people think that soy is healthy for you and in that traditional Asian well balanced diet; it does have its benefits. However, the way we look at it in the West, and we take this food and we tamper with it to the point that it’s unrecognizable and then it’s genetically modified as well, and then we have a lot of it and its not balanced with all the other good foods in a diet, I think ultimately soy like that is a bad idea. And then because people might be drinking gallons and gallons of soy milk, then it can cause problems in terms of its affect on hormones. So, ultimately soy in that way, I absolutely think it’s best to avoid it.

Guy Lawrence: So, that’s what they also add, sweeteners to the soy milk as well just to make it taste ….

Tania Flack: This is right. This is right and then they also add thickeners and colors and that type of thing as well and some of the thickeners that they add, you both know my particular bug bearer is, carrageenan, as a thickener in these milk substitutes. You know ultimately that’s been linked to inflammatory bowel disease and even though it’s natural, it’s not something you’d want to be having a lot of either. So, I just think any of those foods that are highly processed, you just; there’re things in there that you wouldn’t choose yourself if you knew. So, I think those need to be avoided, if you can. And certainly I think foods like that can contribute to an unhealthy gut.

Stuart Cooke: Okay. Getting back to wheat and people trying to eliminate wheat and of course the big one is bread; are gluten-free products, bread for example; gluten-free bread, are they a healthily alternative?

Tania Flack: Well, generally speaking for most and often I have said to people we have to eliminate gluten from their diet and people just about burst into tears. They are, “what will I have for breakfast? If I can’t have my Weet-Bix or my toast, then I will starve to death.” So for people like that I guess a gluten-free bread is a softer alternative, however, ultimately they can be quite processed as well. So, I’m not saying don’t eat any bread ever, gluten-free bread is your better option. But ultimately, again, it’s a processed food, so in a perfect world we would eliminate a majority of the intake of that type of food. So, gluten-free is a better alternative, but ultimately . . .

Guy Lawrence: You could almost use it as a stepping stone to get off the bread all together, couldn’t you?

Tania Flack: That’s right and I think that once people realize that there is not over and they can have toast and Vegemite or whatever it is, then they start to get a little more creative and then they realize when they cut a lot of that out of their diet, they actually feel a little bit better and then it’s a slow journey for some people, but it’s really worthwhile.

Stuart Cook: Okay. Excellent.

Guy Lawrence: Good question.

Stuart Cook: Elimination of diary. Okay, so, lots of people are reactive. If we strip the dairy out of our diet, how worried would we be about lack of calcium, brittle bones and everything else that accompanies that?

Tania Flack: Yeah. That’s actually a question I get a lot in clinic and it’s a valid question and it’s interesting because we think that dairy is the only source of calcium and ultimately if somebody’s coming in, they’ve come to see a nutritionist or naturopath, and they’ve been shown to be intolerant to dairy, we would never say, “cut that out” and let them walk the door without information on how adequately address their calcium needs in their diet.

And you can get calcium from a lot of sources and you’ve got to remember that there’s a lot of cultures that they really don’t have dairy. So, they probably have a better bone density then we do. And the other thing to think about with that is that if we got a highly acidic diet, which is what a typical western diet is, then we have a greater requirement for minerals like calcium, because they alkalize everything and we have a very narrow window of pH that we can operate in.

So, in a typical western diet, we have a greater need for calcium because we’ve got all of these low-grade acidic type foods in the diet. So, if you alkalize the diet and if you have a really good quality sources, board sources, that give us our mineral such as calcium, then there shouldn’t be a problem if it’s managed well.

Guy Lawrence: What would be a couple of good alternatives if you couldn’t have dairy? What could bring in for instance?

Tania Flack: Things like nuts and seeds. I mean, Stu’s got the perfect, perfect calcium source there; it’s sardines with bones in it. You just can’t get a better calcium source, green leafy vegetables. We’d probably find if we did an analysis of Stu’s diet that his calcium sources are perfect, so, without having diary in it. So, there’s definitely ways that you can get around that.

Guy Lawrence: So like you said, you have to eliminate the stresses from the body as well and at the same time bring in the foods, outside of dairy, to do that.

Tania Flack: Yeah. Absolutely.

Guy Lawrence: Well, while we’ve got time we’ve got a couple of questions for you that we always ask everyone. If you could offer one single piece of advice for optimum health and wellness, what would it be?

Tania Flack: I’d have to say that the one thing that I think makes huge difference to everybody is just to eat fresh. Just handle foods as close to the natural state as you can. Cut them up and cook them and eat that. Try to stick with what your grandparents ate. Try to avoid processed foods and eat as close to the natural source as you can. I think that stands people in really good stead if they can continue doing that throughout their lives.

Guy Lawrence: Yeah.

Stuart Cooke: Fantastic.

Guy Lawrence: Which it seems hard at first, but it’s actually not that hard once you ….

Tania Flack: No, it takes just a little bit of change of mindset and I think it’s a slow process for some people, but ultimately your health is your most precious commodity. So, it takes a little bit of effort and if that effort is shopping for fresh food and chopping it up and cooking and eating that; if that’s the main effort that you’ve got to do, I think that’s a low price to pay for something so precious.

Stuart Cooke: That’s right. I think it’s just a little bit of a kind of shift in the way that you do things and if you need an extra five minutes to prepare breakfast, then just make that happen and the dividends will pay off for sure.

Guy Lawrence: Nicely put.

Tania Flack: Yeah and it’s also giving people the confidence to be able to do that. Just making good food choices and once people have got that, then they generally are on a good path.

Stuart Cooke: Excellent.

Guy Lawrence: And if people want to find out more about food intolerances, just contact you through the website, Tania?

Tania Flack: Absolutely. Contact me through the website. I’m happy to give people advice and as I’ve said, we’ve got that test available now; we can give good results within 40 minutes. So, we can give them a really clear plan within an hours’ appointment and that gives them somewhere to go and it can make big differences to how they feel.

Guy Lawrence: Fantastic and for anyone outside of Sydney, is there something that you can get done by mail? Post off? Or is it something you search ….

Tania Flack: We can do the blood test by post; so I can send them out a pathology request form just to have the blood test done by post.

Guy Lawrence: Okay.

Tania Flack: So they can take it into their local collection center and we can discuss the results on line. So, yes, everybody should be able to have access to it.

Guy Lawrence: Excellent. Fantastic.

Stuart Cooke: That was awesome.

Stuart Cooke: Excellent. Yeah, no look that’s great. Just super-interested to spread the word because once you realize what these little triggers are, that are kind of niggling at you sleep and your energy levels and your skin and gut health, you just feel so much better; so fantastic.

Tania Flack: And I’m also glad, I’ve got to thank you for bringing this issue up Stu, because I know that you’ve been wondering about that for a while and it’s great to get the word out there because it can make a big difference and it can just be something as simple as cutting out 1 or 2 foods and having a slight change in diet can make you feel so much better. Thank you for bringing it out.

Stuart Cooke: You’re welcome.

Guy Lawrence: That’s great.

Stuart Cooke: All right, thanks for your time and yeah, we’ll get this up on the blog as soon as we can.

Tania Flack: Fantastic. All right, thanks guys.

Guy Lawrence: Thank you.

Stuart Cooke: Okay, thanks. Bye, bye.

Does DNA testing hold the key to the perfect diet? The results

Episode #8

By Guy Lawrence

This is  just one of the questions we ask leading naturopath and nutritionist Tania Flack as we go over our results from our DNA test.

If you have no idea what the DNA testing is, listen to this podcast first: The ultimate blueprint for better health. I’ve time coded the bullet points so can you jump straight to the bits that interest you most in the video if you’re short on time.

For more information on getting the DNA test. Click here.

Download or subscribe to us on iTunes here.

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