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5 Tactics To Reduce The Dreaded Hangover That You May Not Have Thought Of…

5 Tactics To Reduce The Dreaded Hangover

Lynda: What is an alcohol hangover? Technically a hangover from alcohol develops when blood alcohol concentration (BAC) significantly drops and peaks when it returns to almost zero.

Unfortunately “The Alcohol Hangover” can last up to 24 hours and commonly includes symptoms such as headaches, fatigue, poor concentration, dizziness, thirst, mood fluctuations, cognitive impairment and a general feeling of suffering.

Can a hangover be prevented? Outside of consuming alcohol in moderation or abstinence, unfortunately there is no evidence to suggest that conventional or complementary methods are effective for prevention or treatment of the dreaded hangover.

What We Can Do?

While we can not prevent or cure a hangover, there are a few things we can do to reduce it’s severity.

  1. Choose your fuel wisely; what you choose to drink can either be a nasty cocktail of chemicals and sugar that aggravate your hangover or a “cleaner” alternative with a few health benefits. Red wine contains many health promoting compounds such as polyphenols, phenolics, flavonoids and antioxidants namely Resveratrol. In moderation these compounds are anti-ageing, have been shown to support cardiovascular health, and even have anti-cancer and a neuroprotective effect in neurodegenerative diseases such as Alzheimers. Unfortunately many people have allergies or intolerance to some ingredients in wine such as alcohol, amines or sulphites. If this is you, another option would be a potato based Vodka with soda water and fresh lime instead. Be mindful as many Vodkas are grain based. Potato based Vodka is gluten and sugar free and is low in carbohydrates. Be careful not to use tonic water instead of soda water, a common mistake. Store bought tonic water is often high in added sugar. Some may also contain fruit extracts and quinine to improve the flavour. If you would like slightly more antioxidant, polyphenol and flavonoid activity go for your organically produced wines. These wines are produced without sulphur dioxides/sulphites, making it a better alternative for those with sulphite sensitivity.
  2. Sleep; make sure that you are getting quality sleep, especially a couple of days prior to a drinking “binge”. Sleep deprivation has been shown to aggravate the severity of hangovers. Ask yourself the following questions. Are you getting 7-9 hours of undisrupted sleep most nights? Do you get to bed before 10pm? Do you wake feeling refreshed? Is your room dark, cool and without exposure to light, especially blue light from technology, computers, mobile phones etc? Are you avoiding blue light exposure for up to an hour before bed? If you have answered no to any of these questions, you may need to look at improving the quality of your sleep for many more reasons than reducing the symptoms of a hangover. To find out how you can improve your sleep here.
  3. Vitamins and minerals; Dose up on a B vitamins, magnesium and purified water before and after a drinking session. Alcohol consumption depletes many nutrients in the body that are essential for overall health, particularly the nervous and muscular system. The ones we deplete most are water, vitamin B1, B12, Folate, and Magnesium. A lack of these nutrients exacerbate hangover symptoms and add to that generalised feeling of misery. I like to use Magnesium bisglycinate for its enhanced absorption.
  4. Know your limitations; We are all unique and our genetic differences may influence the way we respond to alcohol and may contribute to alcohol addiction, dependence and abuse. Geneticist Dr Margaret Smith claims that around 50 per cent of the risk of drug or alcohol dependence abuse is genetic and although there’s no single addiction gene, there’s a cluster of inheritable traits that can make some people more vulnerable. Read more here.
  5. Ditch the smokes; if you are a smoker and need another reason to quit, I can accommodate. Studies have shown that smoking can increase the severity of your hangover…amongst other things.

Conclusion

So with all of this in mind and with the memory of what a hangover looks and feels like, thoroughly enjoy this festive season well prepared and ready to tackle alcohol in moderation so that you are not having to recalibrate your angry body and mind a week after a night of fun.

lynda griparic naturopathThis article is brought to you by Lynda. She is a qualified Naturopath and Nutritionist with over 14 years of experience in the health industry. Lynda specialises in gut health and weight loss. She has extensive experience in running healthy, effective and sustainable weight loss programs and has expertise in investigating and treating the underlying causes of weight gain, metabolic problems and gut disturbance.. If you would like to book a consultation with Lynda, CLICK HERE

Learn more about 180 Superfoods here

References:

  1. http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3827719/#R1
  2. http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1322250/
  3. http://www.ncbi.nlm.nih.gov/pubmed/25722174
  4. http://180nutrition.com.au/2015/10/20/my-top-4-hacks-for-the-best-sleep-ever/
  5. http://www.ncbi.nlm.nih.gov/pubmed/3371298
  6. http://www.ncbi.nlm.nih.gov/pubmed/15138463
  7. http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2572692/
  8. http://www.ncbi.nlm.nih.gov/pubmed/7836619
  9. http://www.ncbi.nlm.nih.gov/pubmed/20712596

 

Sneaky Labelling Tactics; What the Food Industry Won’t Tell You


The above video is 2:36 minutes long.

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

Guy: I’m certainly not one to dramatise content and blog posts just to grab peoples attention, but when you hear what some food manufacturers are up to, it really does give you the sh**ts!

I think our take home message from this weeks 2 minute gem video is this; you really do have to be proactive when it comes to your own health.

Cyndi O'Meara Changing Habits

We spend an hour with one of Australia’s leading nutritionists, as we tap into all her experience on how we can achieve greater health and longer lives.

Our special guest today is Cyndi O’Meara. Not your typical nutritionist, Cyndi disagrees with low-fat, low-calorie diets, believes chocolate can be good for you. Amazingly, she has never taken an antibiotic, pain-killer or any other form of medication her whole life! The one thing that was clear from this podcast is that she is a passionate, determined and  a wealth knowledge. Sit back and enjoy as she shares with us how she helps others improve their quality of life so they too can enjoy greater health and longer lives.

Full Interview: Achieving Greater Health & Longer Lives. What I’ve learnt so far…


In This Episode:

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  • Where we are going wrong from a nutritional stand point
  • With so many ‘diets’ out there, where the best place to start is
  • The simplest nutritional changes that make the greatest difference on our health
  • Why you shouldn’t eat breakfast cereal
  • Cyndi’s daily routine
  • And much much more…

Get More Of Cyndi O’Meara:

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Full Transcript

Hey, this is Guy Lawrence of 180 Nutrition and welcome to today’s health sessions. Today, we have an awesome guest here in store. I know we always say that but it’s true. She is Cindy O’Meara. I believe she is one of Australia’s leading nutritionists and she often appears on TV and radio and has a massive amount of experience, and get this, at 54 years old, I think she’s an amazing example of health. She’s never taken an antibiotic, a painkiller or any other form of medication her whole life.

I think that’s incredible and she certainly got a lot of energy and a lot of knowledge and it was awesome to tap into that for an hour today. We get into some fascinating topics. The big one that stands out in my mind is deceitful food labeling. Some of the things that are going on with manufacturers is quite jaw dropping and scary. Looking back as well, this is why we started 180 in the first place and the 180 Superfood because I was working with cancer patients with weight training programs and we couldn’t access any really decent supplementation back then, especially protein and whole foods, making them much more accessible for them anyway.

That’s where 180 started if you didn’t know. Anyway, so we get into food labeling lies. The first place to start with all this information out there, Paleo, Keto, Mediterranean, low carb, I’ve always got confused out now. She really simplifies it and how to work out what’s best for yourself and where to go first if you are struggling with them things. We tap into her own daily habits and philosophies on life as well because she’s in such amazing shape.
It was great for her to share her bit of wisdom on all that too. I have no doubt you’ll enjoy. The internet connection does drop in and out slightly here and there but all and all, it’s all good and sometimes it’s beyond our control with Skype but the information is [00:02:00] there and you persevere, you’ll be fine. Thanks for the reviews coming in as well. We had a great one yesterday saying, “Superfood for your years, buy a highway to health.”

It’s always appreciated. I know you’re probably driving a car, walking the dog or whatever it is you’re doing in the gym and you go, “Oh, yeah, yeah, yeah. I enjoy the guy’s podcast, I’ll give a review, you know,” and then go and forget about it which is what I would do anyway because I’m pretty forgetful like that. If you do remember, leave us a review. They’re greatly appreciated and we read them all and yeah, they help us get this message out there.

If you’re enjoying it, that’s all I ask. Anyway, let’s go over to Cindy, this is another great podcast. Enjoy. Okay, let’s go. Hi, this is Guy Lawrence. I’m joined with Stuart Cooke. Hi Stu.

Stuart Cooke: Hello mate.

Guy Lawrence: Our fantastic guest today is Cyndi O’Meara. Cindy, welcome to the show.

Cyndi O’Meara: Thank you.

Guy Lawrence: Look, with all our guests that come on, we generally end up intensively looking into the guests more as the interview gets closer. I’ve been listening to a lot of your podcasts over the last few days and it’s clear that you’re very passionate and knowledgeable, so I’m hoping to extract a little bit of that and get it into today’s show. It’s a pleasure to have you on; I really appreciate it.

Cyndi O’Meara: Yeah, no worries.

Guy Lawrence: Just to start, have you always been into nutrition? Is this or has this been a thing that’s evolved over time? Where did it all start for you Cyndi?

Cyndi O’Meara: Well, I’m from a fairly different family you could say. My dad was a pharmacist who then, after 6 years of pharmacy, realized that, and this was in the 50s, realized that pharmacy wasn’t the way to health. He went from New Zealand to the USA and went to Palmer College of Chiropractic, he became a chiropractor. He learnt the difference between mechanism, philosophy and vitalistic philosophy and had us kids and chose never to give us medications unless it was a life [00:04:00] threatening situation.
We ate well, we had an outdoor lifestyle; we just lived a different life. We never went to the doctors unless I broke a bone. I remember going twice because I broke bones. I’m 55 and I’ve never had any medications, no antibiotics, Panadols or anything. Then he gave us a really outdoor lifestyle, travelling and we traveled 3 months around the world, we skied, we went skiing a lot. When I got a love for skiing, I thought, “Well, I don’t want to go to university. I want to ski.”

Then someone said to me, “Well, why don’t you go to a university that’s [inaudible 00:04:36] skiing?” and I went, “Well, that’s a good idea.” They don’t exist in Australia so I had to go to the University of Colorado in Boulder and that is where my life changed. I did pre-med and had one of my classes that went for the 12 month period was with a gentleman by the name of Dr. Van Guven. He taught me cultural anthropology and anthropology.

I realized that food had a lot to do with the way we evolved. If it wasn’t for food, we’d be dead. If it wasn’t for hunter gatherers, our agriculturalists, our herders, our pastoralists, we would never have survived and it was our adaptation to the environment that we were living in that enables us to do that. That’s what I learned, so I went, “Yey! I’m going to be a dietician.”

I came back to Australia and studied nutrition at Deakin University and didn’t agree with anything, not one thing. I just went, “Oh, I can’t be a dietician. This is just ridiculous. They don’t … They’re teaching margarine, they’re thinking low fat.” We didn’t do low fat. Meat’s bad for you, this is bad for you and I just went, “I can’t do it.” They wanted me to feed jelly to sick patients and even the pig feeds were made of high fructose corn syrup and I just couldn’t do it.

I thought, “Well, I’ll go back to university and I’ll become a chiropractor.” I went back to university, did 2 years [00:06:00] of human anatomy, cut up cadavers for that whole time and went, “Hmm, it’s not the dead ones that I really care about. It’s actually the live ones.” It was a result of realizing my knowledge of the human body and my cultural anthropology and all of that just came together and I went, “I know what the human body needs.”
I set up practice as a nutritionist and did the opposite to everybody else. That was 33 years ago.

Guy Lawrence: Wow.

Stuart Cooke: Excellent.

Guy Lawrence: That was very radical back then as well, 33 years ago.

Cyndi O’Meara: Oh yeah. I think goodness … Nutrition wasn’t big back then. It’s not like it is now. You see Pete Evans get absolutely slaughtered because he says, “Eat real food.” Back in those days, there were 20 girls that I went to school with and they just followed the guidelines. I was just a little pimple, I wasn’t annoying anybody until I started to write for the Sunshine Coast Daily and then I annoyed everybody.
That was a lot of fun. 2 years of letters to the editors, suing by food companies, all the usually stuff-

Guy Lawrence: The usual stuff.

Stuart Cooke: Yeah, that somebody like me would get. That was the early 90s and then by late 90s, I wrote my book Changing Habits, Changing Lives. Nobody wanted it so I self published it in ’98 and then it just went from strength to strength and now I run a company. There’s 20 people in this building so hopefully, they won’t make a noise, I’ve warned them all. We now have a food company, we have an education company, we’re about to put out a documentary because food’s big, nutrition’s big.
People realize what we’re doing is not working and we need to do something different. We have a lot of sick people in the world and I’m on a bit of a crusade to go, “Hey, there’s another way. We don’t have to live like this,” and it’s the philosophy of vitalism which is the human body is intelligent. It has the resource … If you give it the right resources [00:08:00] and stop interfering with it, it has the ability to heal and to stay healthy through prevention. Yeah, so that’s in a nutshell.

Stuart Cooke: Amazing.

Guy Lawrence: Yeah. No, that’s an awesome story and I can see that you’re super passionate. From a nutritional standpoint, and everybody has … Much like religion and politics, everybody has got their own opinion on nutrition, “Got to eat this way to get these gains.” In your opinion, where are we going wrong right now?

Stuart Cooke: Look, I think we’re looking at science a little bit too heavily. I look to science to back up anything that I’m thinking at the time, but in the end, I look at culture and tradition. I look at how did we survive millions of years without science, adapt to the environment, survive, all the things that have been thrown at us from volcanic eruptions with heavy metals being spilt onto our environment to having to adapt to a changing world?

I have a philosophy of vitalism, so looking at the body as an intelligent, innate presence and then I look at food in exactly the same way, that it’s intelligent. Then with the help of cultural anthropologies and the vast array of different foods that we can we can survive on, I then go and look for science that may be able to help me back up these claims because everybody is into science, evidence based. I hear it all the time but you what I’ve learnt is that you can absolutely look at all the science out there and it’s all opposing.
That really depends on who’s funding, who has a theory and they have a passion about it and they want to get that theory out there such as Ancel Keys [00:10:00] in the 1960s who started the low fat. My thing is that we’ve just thrown culture and tradition out and we’re just looking at science. When we look at epidemiological studies, we’re actually really not doing an exact science, we’re just doing it, “Oh. Well, this population does this then they get these problems so that must be the issue.”

Guy Lawrence: Yeah. Just thinking now to go on from that, we’re very fortunate because we’re absolutely involved in the nutritional space. Everyone I speak to, myself and Stu, we’re bouncing all these theories off and we delve into it and podcasts every week is awesome. Obviously, there’s a lot of people out there that it’s not their thing, they’re very busy and they just want to scratch the surface; make simple changes.
Then when you go to look at where to start, we’re bombarded. We’ve got Paleo, primo, low carb, high carb, ketosis-

Stuart Cooke: Keto.

Guy Lawrence: Keto is another one and all of a sudden, it’s like, “Well, they’re all claiming to be right. Where do I start? How do I do it?” and even in the messages because everyone seems to have good intentions as well, it’s getting lost still. What would your advice be to somebody listening to this going, “Oh okay,” they’re confused on where to start?

Cyndi O’Meara: Well, I doubt that anybody eating McDonald’s hamburgers is listening to you right now. I really doubt that, okay?

Guy Lawrence: Yeah, I hope not.

Cyndi O’Meara: I’m thinking for the person who’s out there that is eating that way and has no awareness about their body or what they’re consuming, they’re probably not listening. The people that are listening to you are probably people that are well educated and have a fair idea of they need to make some changes. If they’re in crisis, then they have to do crisis care nutrition.

If they’re not in crisis and they’re just looking at, “Hey, I need to make some changes, [00:12:00]” well, I recommend … I wrote the book Changing Habits, Changing Lives. That was back in 1998 and it’s about looking at one aspect of your pantry and swapping it for a better quality, organic ingredient. Just let’s look at salt, so I go, “Let’s throw away the white salt which …” And I explain exactly what they do to white salt, what iodine that they put into it.

Then what I do is that I then say, “Well, there’s a better quality salt out there.” Let’s say over 52 weeks, they do 1 pantry item, they will revolutionize their pantry. They will start to use the right ingredients in order to be well. Because it’s really hard to say, “Let’s just throw everything out of the pantry and let’s start again,” because then they go back to their old ways. For me, it’s about getting quality ingredients into the pantry to begin with, realizing that nobody can cook a food like you can and because at the moment, I’m rewriting my book Changing Habits, Changing Lives.

I’m looking at the food industry really intensely. You know, since I wrote the book in ’98 and then I did another edition in 2000 and another edition in 2007, so this is only 8 years on, they’re getting sneaky, they’re so sneaky. They’re doing this thing called clean labeling where they’re changing the name of the ingredient so they don’t have to put a number on it. For instance, BHA and BHT is an antioxidant that’s produced by the food industry. People are on the lookout for it. They know that it cause health issues.
Well, they’ve now renamed it rosemary extract or extract rosemary. That sounds better, doesn’t it?

Guy Lawrence: Oh, [crosstalk 00:13:45] that sounds like something I would actually quite like to consume.

Cyndi O’Meara: Yeah. Well, I saw. I first saw it on breakfast cereal quite a few years and I’m like, “Okay, something’s fishy here. I don’t trust them.” I’ve never trusted breakfast cereal makers but I definitely … When I saw that [00:14:00], I went, “What’s rosemary extract?” so I went looking. When I found this new thing they’re doing, it’s clean labeling. I think number 1, become educated. Do not trust the food industry to tell you what is happening.

Another thing they’re doing is they’re using this new thing called NatureSeal and they don’t have to put it on the ingredients and you know why? Because it’s part of the processing of the food, so if-

Guy Lawrence: Could you repeat the … What was it called? Nature-

Cyndi O’Meara: It’s called NatureSeal.

Guy Lawrence: NatureSeal.

Stuart Cooke: It’s NatureSeal, and so what it does is if you cut an apple and put NatureSeal in the processing of it and put it in a plastic bag, it will last 3 weeks. It won’t go brown, it won’t go off, nothing will happen to it. The makers of NatureSeal go, “Oh, it’s just a bunch of, you know, citrus and vitamins and minerals.” Now, finding the ingredients wasn’t easy. I had to go to the [Paint 00:15:02] office in order to find exactly what they’re putting in NatureSeal.

They make up these stories, the food industry are no smarter. They just go, “Aah! 3 weeks and my apples are going to survive.” We just put it in packaging, they don’t put it on lettuce so you wonder why you’re lettuce is lasting forever, [inaudible 00:15:20] NatureSeal on it. They don’t have to put it on the ingredient list. For me, it’s about you have to be a savvy consumer these days and I’m more into the 1 ingredient pantry.
I have … All my pantry is just nuts and seeds and grains. I’m not against grains. In actual fact, I’m doing a documentary called What’s With Weight? What’s happening to it, why are we having problems with it? My 1 ingredient pantry is just herbs and spices and nuts and seeds and cacao and salts and sugars. I’m not against sugar. We needed sugar to survive, we needed carbohydrates to [00:16:00] survive, but if I have somebody in an emergency situation and nutritionally, I have to make drastic changes there.

Let’s just talk about the common man or woman out there that just wants to improve their health. Number 1, become educated, know what they’re doing to your food. Number 2, clean out your pantry and bit by bit, swap different ingredients for high quality ones. In my industry, in my foods, I call them faucet foods. They are the foods that are organic, sustainable, ethical and you can trust me because if it’s not in my pantry, it’s not on my warehouse and I’m pointing out there because my warehouse is out there.

I don’t put a food in because I know it’s going to make money. I put a food in because I want it in my pantry and I want the best and I learn. When I go looking for a food, sometimes it takes me years to find a food. When I go looking, I go like, “Let’s take that.” This is one that we’ve just brought into our foods. Do you know that they pollinate dates with the pollen, so they have to get the pollen, but they add wheat to it to distribute it over the trees so that they pollinate; so that they don’t have to hand pollinate each one. They just do a blanket spray of wheat and pollen.

A lot of celiacs can’t eat dates these days because of what’s happening. This is where we start to learn, when we go looking for food. Another one we bought out recently, we bought out camu camu a couple of years ago. The people that we were buying the camu camu on said, “Well, why don’t you put it in a capsule and we’ll send you the ingredients of the capsule?” They send me the ingredients of the capsule which they said is a gelatin capsule and I read the ingredients and I went, “You’re serious? There’s probably glycol in here?”
It’s like, “Probably glycol has been taken out of medications in the USA because it causes liver and kidney and kidney damage [00:18:00] and you’re putting a perfectly beautiful food into that?” These are the things that I learn and every food that I have purchased to go into my kitchen, to then give to my family and friends and then to a community, is thoroughly investigated. If it doesn’t match up to what I want, then it doesn’t go into our food supply.

Guy Lawrence: It’s so scary. You have to take quick responsibility in your hands and move forward and it’s time consuming, that’s the thing. It made me think about the posts we put up, Stu, last night on Facebook. We put a photograph up and it’s the new health star ratings, I think from the government.

Cyndi O’Meara: Oh, do you want to just shoot me now?
Guy Lawrence: No. We put a photo of them. We had the organic coconut oil at .5 out of 5 and the Up and Go Breakfast, Liquid Breakfast was 4.5 out of 5. It was good to see everyone was just absolutely disgusted last night, so people are savvy too. Again, I guess it’s our audience listening that are already onto it. There are people out there sadly, they’re …
Stuart Cooke: I think really one of the take-home messages must be that … And we always talk about eat like our grandparents used to eat. It’s simple whole food ingredients because they are going to be, you would think, less altered and less processed and products. I think as a general step, if you can move towards the whole food items and eat less processed food, then you’ve got to be on the right track.

Again, I was interested Cyndi, especially your changing habits, we are by our very nature, creatures of habit. We’re very habitual and how can we change our habits when we’re used to getting up in the morning, spending 2 minutes pouring in our cereal at breakfast time. Because we know that even … People out there are still smoking. They know what cigarettes do to our health but it’s so engrained in their daily habits [00:20:00] that they can’t get out of it.

A lot of our friends know the right thing to do but they’re creatures of habits and they just don’t … So how can we tackle the habitual side of things?

Cyndi O’Meara: We’re not going to change everybody, that’s what I’ve learnt but you can change the people who are willing to make a change. People that are willing to make the change are people in crisis. That will be number 1. They’re in such a crisis that if they don’t make a change, then they’re not going to be able to get up in the morning to even pour their breakfast cereal. The other people that make the change, and these are the ones that I love, I love this group of people out there, and they’re mothers who have sick children.
Because of the choices that they have made perhaps or the choices that the food industry have made for them or what our governments are making for us as far as the amount of chemicals that are being sprayed on our sports fields, on our playgrounds. Mothers will move mountains to save their children. I see it over and over again and you know what? They’re the ones that I look out and I go, “I can help you,” but if I have somebody who’s smoking and doesn’t want to give up smoking, I just go, “Well, there’s nothing I can do for you.”

Let me give you a really good example. I swim with a very intelligent man. He’s a emergency care medical doctor. He has an autoimmune disease and when I met him a year ago, I said to him, “You know there’s a lot we can do with nutrition and autoimmunity now.” Now, he’s in crisis by the way guys, he’s not … He’s about to have another hip replacement, it’s not good what’s happening but he’s an intelligent, amazing man.
I gave him Terry Wahls book, The Wahls Protocol because I think, “Medical doctor, he’ll relate,” so he reads it and I said, “What are you thinking?” He’s at page 70 at this point and he goes, “Oh, it’s not a priority Cyndi. [00:22:00] I haven’t finished the whole book.” Okay, so I go, “Oh okay, okay, cool, cool, cool.” Then he gets to about 140, page 140 and I say to him, “So what are you thinking,” and he goes, “I’m not giving up ice cream.”

Guy Lawrence: Wow. Yeah, right.

Stuart Cooke: Yeah.

Cyndi O’Meara: Then I spoke to him the other day and I said to him, “You know, and I noticed you’re limping.” He goes, “Yeah, bad engineering.”
Stuart Cooke: Yeah, it’s very, very tricky and you … [crosstalk 00:22:27] trigger foods and they just don’t want to … They don’t want to let them go and often times, it’s the trigger foods that are really holding people back.

Cyndi O’Meara: Yeah.

Guy Lawrence: His pain isn’t great enough yet, that’s the problem.

Cyndi O’Meara: I don’t know how it’s not great enough. I text him last night because we swim together and we were going to do ins and outs this morning at 6am. I text him, I said, “Are we doing ins and outs? You’re bringing Bonny?” Bonny is our buoy that we swim out to and he went, “Oh, my hip was really bad.” Now for him to miss swimming and to miss coffee with our group of friends, it’s not something that he likes to do.
I don’t know what else I can say to him. He’s not somebody I’m going to change I don’t think so I have to work on the people that want to change. They will change their habits. You don’t have to hit them over the head. They’re going, “What’s my next step? What do I need to do next?” For the people who are listening out there that are not in crisis or are not a mom, then it’s a step by step process.

Educate yourself on what breakfast cereals are doing to your body, educate yourself on how they make breakfast cereals and the way of excreting it is no longer the way Kellogg’s did it back in the 20s and 30s. It’s very different. They had vitamins and minerals. One, you can pull out with a magnet called iron. I’m not sure you’re meant to do that with the food that we eat but I’ve actually tried that with carrot and green beans and things like that, but I can’t seem to be able to get it out with a magnet but I can with the breakfast cereal.

They make the B1 from acetone. Who [00:24:00] makes vitamin B1 from acetone? You just have to become educated. You have to understand what they’re doing and we think because it’s fortified, it’s a good thing. To me, if I see anything fortified, I do not touch it because I don’t know how they’ve made the supplement or the fortification. Naan bread is folic acid and iodine, must be fortified with those 2.

Well folic acid, your body has to convert to folate. It’s synthetically made and iodine is mined out of a mine out of Japan, comes to Australia in these big barrels and on it, says, “Warning, dangerous to your eyes, to your skin, to this.” Yes, it’s in great amounts but-
Guy Lawrence: Could just explain what fortified is and why they do it as well just for any listeners that might not be familiar?

Cyndi O’Meara: Okay, so back in the 1930s, 1940s after the depression and the war, they recognized that there was some mineral deficiencies and vitamin deficiencies, so with pellagra and beriberi and diseases like this. They thought if they added that to the flour, then they could help, so it was for diseases. Now, I just think it’s something that we’ve always done so let’s continue to do it. We’re not using probably the vitamins that we used back in the 20s and 30s and 40s.

We’re using something that chemistry has figured out how to replicate nature, so they think. They fortify it with vitamins, with minerals, mainly just vitamins and minerals are fortified [inaudible 00:25:37]. Then they think that the population is eating breakfast cereals or drinking milk so they might fortify it with vitamin D but where is that vitamin D coming from?

It’s something that we’ve been doing for a long time but it was first for actual diseases. Now, it’s just, “Well, we’ll just throw it in because it’s no longer in the food.” There’s nothing in white flour anymore. It’s completely [00:26:00] gone and it’s a destitute food and so they go, “Oh, well put nice in and iodine in, [inaudible 00:26:07] and thiamine and we’ll throw some iron in there,” and so they throw everything out then they go, “Oh, we’ll just replace it now.”

Stuart Cooke: A marketer’s dream as well of course because you’ve got these beautiful slogans on the front of the packets that tell you how helpful these products are and we’re drawn to this kind of stuff.

Cyndi O’Meara: Yeah, and there’s a whole aisle dedicated to the stuff.

Stuart Cooke: Yeah.

Cyndi O’Meara: Seriously? Who eats that stuff? Really?
Stuart Cooke: You see these foods now slowly moving away from the cereal aisles into the … What used to be very small health food aisles which very few people used to ponder. Now of course, they’re infiltrating.

Cyndi O’Meara: Oh. You’re going to love this, so I went to the health food aisle just recently and I took a photo of one food in there and it was the gluten free food. Let me just see, so I’ve got my phone so I’m just going to see if I can get it. Okay, so here we go. This is the original Freelicious Cracker. Okay, so it’s made up of maize starch, rice flour, organic palm oil thickener (1422). I think that comes from wheat actually, so it’s gluten free anyway, egg white not egg, and you know why?

Because they take the yolk out for other things, I don’t want to spoil that with egg yolk, it’s too expensive. Pregelatinized rice flour, emulsifier (lecithin from sunflower), sugar, salt, thickener (guar gum), raising agents (sodium bicarbonate, ammonium, hydrogen bicarbonate), dextrose, natural flavor, rosemary extract which we know is BHA and BHT. I find it hysterical, I really do. I’m just going through them. Here’s another one.
This is in the health food aisle. [00:28:00] This one is … I don’t even know what this one was. Oh, this is … It’s a cookie, so gluten free flour, tapioca starch, starch, it’s not even tapioca. In my new Changing Habits, Changing Lives, I talk about starch and how they make it, rice flour, potato starch, it’s not potato flour, it’s potato starch, modified tapioca starch, dextrose, thickeners (466464), emulsifier (471), vegetable gums … Do you want me to keep going? It’s just goes line after line.

Guy Lawrence: Yeah.

Cyndi O’Meara: Natural color, flavor, preservative … This is in the health food aisle and there’s another flavor and then there’s another flavor. I mean we’re duped.

Stuart Cooke: We’re duped.

Cyndi O’Meara: We’re duped, quite [inaudible 00:28:45] we’re duped.

Stuart Cooke: It’s a marketers dream because essentially, it’s just a problem. How can we make this Frankenfood look so beautifully healthy? Of course they’ve got a team of people, “Well, that’s easy. Leave it to us.” I’ve been a graphic designer for 25 years and if I really wanted to, I could do that. I could come up with the slogans and the logos and the beautiful colors that depict the farmer carrying the basket and it’s all they think about I guess.

Guy Lawrence: Yeah, that’s all they care about.

Stuart Cooke: It’s just a joke.

Cyndi O’Meara: There’s an old movie and my dad used to tell me about it. He’s a really, very wise 87 year old. Very healthy, takes the occasional medication so he’s not on [inaudible 00:29:25], lives by himself, still adjusts as a character, he’s amazing. He said to me, “There was an old movie out called The Piano Man and it was about a man who comes into town that creates a problem and then he has the solution to the problem.” What I find is that we are creating problems all the time and then finding the solution.

Do we really have the problem in the first place? The first problem they had was salt, it causes hypertension. Salt was taken out of everything, everything was low salt. Second thing was fat’s a problem. Was it really a problem? Not really but anyway, fat was a problem, everything went low [00:30:00] fat. Then we found trans fats and then now the industry is saying, “Oh, trans fats are bad,” makes me laugh.

Since 1978, we’ve known trans fats were bad but it was only 2007 when the Heart Foundation went, “Ooh, trans fats are a problem guys. We’d better stop … We’d better stop advocating it.” Then fats became a problem, everything went low fat. They found a solution to the problem we really never had and now sugar and carbohydrates are a problem.

Stuart Cooke: That’s right.

Cyndi O’Meara: The ketogenic diet was a diet that we had throughout evolution in order to survive a bad summer or a bad growing season where there was no sugar available and only lean meats because the cows didn’t have anything to eat. They were really skinny and they had lean meats. Sugar was there to tell the human body that it’s a great season, we can have babies.

All the tests on ketogenic diets are done on men, not women. Women go into infertility, intimate infertility, not permanent but intimate infertility in the ketogenic diet because that was the way nature intended us to survive as human beings. Who needs a pregnant woman when there’s no food available in the winter? She would die, she would not survive and neither would the baby.

I don’t have a problem with ketogenic diet but people have to realize that the ketogenic diet is actually a survival diet for evolution. It wasn’t something that we lived on for years and years. We lived on it periodically in order to survive so that we could use ketones, not sugar because sugar wasn’t available, but we could use those ketones. If sugar never came, then we would just live on those ketones although we would be fat burners, not sugar burners and as a result, we [00:32:00] wouldn’t lay down fat.

As a result, lactone wouldn’t be increased in our body which is the master hormone to say, “Hey, let’s have some fun. We can have a baby.” The ketogenic diet is brilliant for epilepsy, for Alzheimer’s, for … We’ve realized the importance of the ketogenic diet for certain populations.

Guy Lawrence: Yeah, for when they’re in crisis a lot of time.

Cyndi O’Meara: Yeah.

Stuart Cooke: It’s interesting as well because people are … We’re very much now in the environment where people are crashing themselves with exercise and they’re pulling the carbohydrates out of their diet and you are seeing hormonal issues, especially with females as well where they’re skipping periods and just things are crashing for them. It’s a very good point.

Cyndi O’Meara: Yeah. It’s natural, it’s what the body has to do. It doesn’t know it’s living in 2015. It could be living in BC, long BC because genetically … Like the Paleo all talk about this, they all go, “Well, we haven’t adapted in 40,000 years you know? We adapted 1.5 million years ago and we haven’t adapted in 40,000 years.” Genetically, we don’t have to adapt. What has to adapt is our microbiome.

It can adapt every day to your different food choices if you don’t destroy it. Yeah, I just find that … Let’s just get back to normal eating. Let’s just get back to the way we used to eat. Just don’t think that there’s a panaceum like a macro-nutrient out there such as protein, fats or sugar that is your issue. What your issue is is that we’re in a state right now where our children are getting sicker, even adults are getting sicker.

I don’t know, and I’ve interviewed 14 people [00:34:00] about this and the question was, “Have we gone past the point of no return? Is our microbiome so destroyed that we have no hope of getting past this where our kids can’t even drink mother’s milk? Are we at that point?” Half of them said, “No, I don’t think so Cyndi. We have a resilience, we can change.” The other half were very, very like, “Not sure, not sure if we can get out of this.”

This all started in the 1930s when arsenic was starting to be sprayed on the cornfields in US, let’s say Iowa, USA. That was to destroy a grasshopper plague that was decimating the corn and the wheat in the Midwest. The use of chemicals after World War 2 such as DDT, were then sprayed on the corn fields and the wheat fields. Whenever, I think it was Jane Goodall, said, “Whoever thought that it was okay to grow food with poison?”

My grandmother’s from the cornfields of Iowa and I look at … She lived into her 90s, so my mother was born in 1937 when they were starting to spray arsenic. My sister was born when they were still spraying DDT in the 50s and both my mother and my sister have passed away. My sister got an autoimmune disease at 25, my mom got lung cancer, and never smoked a day in her life, in her 60s.

I look at the destruction of the microbiome through each successive generation. I was fortunate that I was born in Australia and my father was a New Zealander and my brother was born in Australia. The 3 of us seems to have really done well as opposed to what was happening back there. I think [00:36:00] what we could have done 30 years ago when I first started nutrition was just get people off a junk food diet on a real food diet, worked. These days, it’s not working as well and in the last 5 years, I’ve just noticed a huge crisis. I think-

Guy Lawrence: It’s like we’ve gone and messed up almost every aspect there is to be messed up and it’s gotten us in a whole world of trouble and yeah, is the task can we turn it around and actually, going forward for the next generation? I mean I still think the most proactive thing you can do is vote with the money you spend on your food every week and your shopping pool and actually start supporting the small businesses, the local farmers and actually stop buying anything that’s produced on a mass scale too. I don’t know how else.

Stuart Cooke: That’s very tricky because we don’t have the money to shop organic, especially those with large families as well. We have to try and do the best we can so it’s a really delicate balance.

Cyndi O’Meara: Look at this, and it’s about priority also. It is about priority, so I don’t know if you’ve seen the movie Homegrown.

Stuart Cooke: Yes.

Cyndi O’Meara: Yeah, it’s brilliant. It’s about this guy who lives in LA and he has basically grown … His whole land is just growing food and he’s got goats and chickens and everything in there and this is the way we used to do it. My grandfather had a garden. My grandfather had 11 children. From his garden, he fed those 11 children in Iowa, USA. My grandmother would get all the produce in the summer.

It grew like mad, it was humid, got all the produce and she would ferment or she would can or bottle [inaudible 00:37:44] and because they had a basement, everything went to the basement. In the winter, when the snow was on the ground and the ground was frozen, they lived off that so [crosstalk 00:37:54]-

Stuart Cooke: Totally, and I remember my grandparents had a garden or an allotment estate.

Guy Lawrence: Allotment, yeah [00:38:00].

Stuart Cooke: My parents, we had potatoes and beans and berries, blackberries down at the bottom of the garden and grew Braeburn apples and almost everyone had a hot house for the tomatoes as well because it gets cold in England. Yeah, that’s where we come from and now of course, it would be crazy. Grow my own vegetables? I could just purchase them.

Cyndi O’Meara: Well, you saw Michelle Bridges, she thinks we’re all freaks.

Stuart Cooke: Yeah.

Guy Lawrence: Yeah.

Cyndi O’Meara: You know, seriously? That’s the attitude that we’re up against when people like us that are talking this way. There’s a town in England that’s an edible town. Have you heard of it?

Guy Lawrence: No.

Stuart Cooke: No, I haven’t.

Cyndi O’Meara: Yeah. It’s called the edible town and about 8 years ago, this woman, Pam Warhurst, just went … Didn’t have a committee, didn’t care about what the council thought, we just started to plant trees that would produce food. Now, it’s very famous and it’s called the edible town and you can watch it on the TED video, ted.com and just look up edible town, Pam Warhurst and watch it. It’s just … I get goose bumps, just thinking … Yeah.

Stuart Cooke: Yeah, and it’s just all doable as well. That’s the thing. we have the conditions to grow our own food and it doesn’t have to be costly, it just has to grab a little bit of our time and we can do it. I’ve got a question for you. Now, you’re almost the ultimate food detective and I heard a great phrase and I think it came from Sarah Wilson where, “We can’t unlearn what we’ve learned.”

You know all of this stuff and you’re a super sleuth where ingredients are concerned. Do you have any nutritional no-nos, so foods that you simply will not consume if you’re out and about and you’re at dinner parties or barbecues or in a restaurant? What foods would you avoid at all costs?

Cyndi O’Meara: How much time do we have? [00:40:00]

Stuart Cooke: About 20 seconds.

Cyndi O’Meara: I think that answers your question. I have a lot of no-nos, a lot and I like going to restaurants that I know the chefs will feed me single ingredient foods and I do travel by the way. Then when I travel, I look up … Pete Evans taught me this. He says, “Don’t look for the best restaurant, look for the philosophy of the chef,” and so that’s what I do. If I’m going to go somewhere and I don’t know a restaurant or something like that, I’ll … Look, people hate me.

I woke into a restaurant and I’ll ask questions and I’ll walk out if it’s not what I want. Yeah, Pete taught me that. Pete just said, “Find the philosophy of the chef and if they are a chef that is not a gastro-” what do they call it? Gastron … Whatever, the ones that use chemicals, those ones which you can pay $1,000 a head to go to these restaurants, I’ve seen them. I’m really [inaudible 00:41:02] figured that one, I’ll just go to a place down the road that just does meat and veggie for me.

I have a lot of non-negotiables and they’re all basically additives, preservatives, flavorings, margarines, hydro generated vegetable oil, interesterified fats, [inaudible 00:41:19] fats, homogenized milk, some pasteurized milks, skim trim, [red shape 00:41:23]. Would you like me to go on with fine foods?

Stuart Cooke: I think we’ll stop you there, that’s all.

Guy Lawrence: The scary thing is is that I know people mostly dieters are consuming them foods.

Cyndi O’Meara: I don’t know what’s better.

Guy Lawrence: You know?

Cyndi O’Meara: I want to live the best life I can. I want to be energetic. When my grandchildren come, I want to be on the floor with them. That-

Stuart Cooke: No, that’s exactly right. Yeah, and it’s about being the best version of yourself. We’ve got time on the planet, let’s try and make the most of it.

Guy Lawrence: 100% and it’s nice waking up in the morning feeling [00:42:00] good and ready to bring on the day. Yeah, I constantly think about it because I made the changes.

Cyndi O’Meara: I can hardly wait [inaudible 00:42:08].

Guy Lawrence: Yeah, I probably-

Cyndi O’Meara: I can hardly wait [inaudible 00:42:09].

Cyndi O’Meara: I can hardly wait to get up in the morning. It’s just like … I’m going, “Let me go to bed so I can get up in the morning,” because then I get to go for my swim and I get to enjoy the sunrise or … And people don’t live like that. They can’t get up out of bed, they’re tired, they drag themselves around. It’s so sad and most people have just got these blinkers on and they probably think, “Oh my God! She must live such a boring life, you know? She has these non-negotiables. Oh, no. I don’t know, far from it.”

Guy Lawrence: They’re missing out. With all that in mind, I can bring in another aspect that we haven’t spoken about yet and be interested to get your views on it is emotional stress and how much that affects our general health. What’s your take on that because-?

Cyndi O’Meara: Yeah, food’s just part of it. I love that and my dad is the ultimate chiropractor, a chiropractor who will fix everything. That’s his belief whereas my [inaudible 00:43:14] is that we have to look back to our cultures and traditions. We have to look at what our evolutionary body needs. Most people are in the sympathetic dominance. They are constantly in fight or flight.

They never have a downtime. They’re [melons 00:43:33] are always going, they’re emotional bankrupt and I think when you are aware of this and you’re aware of certain things that are happening in your body and you know you’re in sympathetic dominance, you need to back off. Many people are hunched over, so they’re hunched over ready to fight or flee. They’re hunched all the time on our computers. I guess it’s really important [00:44:00] to sit up.

We have constant life sources, so there was a time when we had [inaudible 00:44:07], draw away all your life sources that no computers or phones or anything like that. Have some downtime. Who needs a TV these days? Really, TV is boring. I think that there were a lot of other things that were involved in sympathetic dominance and if we can calm all of that down and know how to calm it down and not be in that fight or flight, and doing things for our evolutionary bodies such as sleep and movement and relationships and connections and face to face.

Here we are, I know I’m seeing you on a screen but it’s so much nicer to be around somebody and that’s really important, that face connection because that’s how we lived as hunter gatherers and agriculturists. I actually look at the hunter gatherer, the agriculturalist, the pastoralist, the herder and I look at the life that they lived and we are so lucky that we can glimpse into these people that are still living traditional lives such the Kyrgyz of Pamir, up on the Afghanistan belt, they live at 14,000 feet.

The Hadzas, the Himbas, the Hunzas, the Dani of Papua New Guinea, there are people that are living this way and we can get a glimpse into how they have survived, so emotion is a big part of it. We look at our whole life as opposed to … And we live vitalistically as opposed to mechanistically where we just look at diet or we just look at movement or we just look at sleep patterns so yeah.

Stuart Cooke: Yeah

Guy Lawrence: What-

Stuart Cooke: You mentioned holistically as well, so we’ve spoken about diet and we’ve spoken about stress, [00:46:00] so movement. What do you do? What do you do for exercise?

Cyndi O’Meara: I’m not your go-out-and-run-100-miles. It just bores me to tears. I have a girlfriend who is the 24 hour marathon champion, and don’t’ get that at all, but then she doesn’t get what I do and I love to swim. I ocean swim so-

Guy Lawrence: Yeah, that’s us too.

Cyndi O’Meara: Yeah, I just get into the ocean every day. I come down to Sydney and I swim with the bold and the beautiful. I’ll go down and I’ll swim the crew in Tokeh if I’m down there. Up here, I swim at the Mooloolaba Beach Bums, so swimming is really important. I have a desk, I’m sitting at the moment, I have a desk that rises so I can stand and work. My belief is that we need to be on the move all the time.

We did that as hunter gatherers, agriculturalists and herders, so to get up and down on your desk, to stand up on your desk, get a treadmill. I was listening to Ben Greenfield recently, I don’t know if you follow Ben Greenfield?

Guy Lawrence: [crosstalk 00:47:08] Yeah, I’m aware of Ben.

Cyndi O’Meara: Yeah, so Ben was talking about the Spartan Race and how he trains for the Spartan Race. He’s whole thing is stay moving all day long and then he [inaudible 00:47:20] 30 min intensive. He says that’s how he trains for the Spartan Race which worse than the Iron Man Race and I went, “You know, I’m a person that does that.” I do intensive sometime and then I’ll just move most of the day.

I find that I’m probably fitter than most 30 year olds without having to try. I can run 5k without even training for a 5k race. I’ll just go run it and I think we believe that exercise is something that we should take our time out to do but we don’t think it’s okay to take time out for hunting for foods, gathering [00:48:00] our foods, cooking our foods. Michelle Bridges did it perfectly on that weekend that she did the worst for a part of her life.
She believes that exercise is something that we have to take time out to do, but we can just throw a plastic container full of yeast extract and other things in the microwave, press the button and we’re all cool. To me, that’s the biggest myth of … It’s just [biggest 00:48:33]

Guy Lawrence: Yeah.

Stuart Cooke: No, and it is about … There’s a disconnect between how we used to be as kids and how we’re conditioned now because I’ve got 3 young girls and I was watching them-

Cyndi O’Meara: Lucky you.

Stuart Cooke: We’ve got a busy household. These girls, they don’t stop, like they don’t stop. I was innately aware the other day. I was thinking, “You 3 really don’t stop,” and they’re wandering up and down doing hand stands, they’re playing on the floor, they’re lying down. Yesterday, we went to Bronte Park and they said, “Dad, come and take us to the park and come and play with us.”

I thought, “Well, I’m going to do everything that you do for an hour,” so before we hopped in the pool for a swim, I just said, “Right, what should we do.” We were on the monkey bars, we were climbing, we were on the roundabouts, we were racing up and down and today, I feel like I have been worked. It’s just one of those things. We didn’t lift any weights, it wasn’t … No treadmill, it wasn’t exercise, it was just play and it is that deconditioning where we used to just run and be free.

Now, we’re kind of … Like you said, we’re hunched and we’re sitting and we’re immobile but we have to make time for our treadmill session. It’s just let’s get back to where we were and just remember that we can move and we can … We don’t have to be sore if we lay on the ground [00:50:00] because we’re just deconditioned to it. It’s just a mindset I think, isn’t it? [crosstalk 00:50:06]

Cyndi O’Meara: Yeah, and I think it’s awareness because we were not doing this that long ago. It’s only probably in the last 4 decades that we have completely gone off our evolutionary path and most people don’t even realize it’s happened. They think it’s okay to sit in front of the television for 4 hours. They think that you get in your car and you drive to the local store or that you shouldn’t go barefoot because you get parasites.

I’m barefoot until I come to work. I’m barefoot to the beach, coming back from the beach, to the coffee shop. Like all the guys go, “We are all [inaudible 00:50:41] for [inaudible 00:50:42]. We are feeling so sorry for you.” I just think we’ve lost that … I think we have to become aware, become educated and start to play again. I bought a farm and I went up to the farm this weekend to work because I had to finish the 5 hour edit on my documentary.
I’m trying to get it down to an hour and a half. I said to everyone, “I’m going to the farm to work.” “Oh, we’re coming to,” got no work done, no work done whatsoever because it was storm and it was raining. We wanted to go down the bottom of the farm and see the waterfalls. We’re trekking around the farm and there’s leaches everywhere but I noticed my-

Stuart Cooke: Yeah, it’s just fun.

Cyndi O’Meara: It’s just fun. I noticed my son and his girlfriend just throwing each other around the place and I went, “Girls and boys don’t do that anymore.” I noticed that beautiful play that they were doing and tickling each other and I don’t know. I don’t see that anymore and it’s really cool to get them back into nature, into the mud and into the playground at Bronte Park, you know?

Stuart Cooke: Absolutely.

Guy Lawrence: Yeah. I’m aware of the time but I will add-

Cyndi O’Meara: Sorry Guy.

Guy Lawrence: No, that’s cool [00:52:00]. It’s awesome because I was listening to your podcast and how you homeschooled your kids and you all went round Australia in a camper van, is that true?

Cyndi O’Meara: Yeah, we did.

Guy Lawrence: That’s just awesome. I got so much inspiration from that. I’m like, “That’s something I’d love to do,” yeah.

Cyndi O’Meara: It was the best years because we homeschooled the children. I didn’t have to get up pluck their hair, put their school uniform on, make sure they had their lunch. They would get up at 6 in the morning and work for 3 hours knowing at 9:00, we could play. They would get up and do it themselves. These were 6 year olds, 9 years olds and 11 year olds, that’s how old they were.

We’re about to leave, the 5 of us and the girlfriends now and the … Your old [inaudible 00:52:44], we’re about to leave for a 4 week skiing vacation just because we go, “Let’s go play. Let’s go and play.” We ice skate, we ski, we trek, we do snow angels, we do road trips. People just don’t do holidays like that. They go to the islands and they sit in the sun. I couldn’t think of anything … Although hiking in the sun … But just, yeah.
I know I could go on and on but I’m not happy that I have inspired some people to go, “Hey, maybe I’m not aware of my body and what’s happening and what foods I should be eating and that I should ground by going barefoot.” I’m not the hippy, I was … You think you’re the hippy but look at me. I dress well.

Stuart Cooke: Yeah, exactly, straight from Nimbin.

Cyndi O’Meara: You think?

Stuart Cooke: Like you said, it’s holistic so in order to be able to do all these wonderful things in play, you have to have the energy for that and in order to get the energy for that, you really do have to eat the foods that provide you the energy and you have to get the sleep that, again, affords your body to rest and recuperate to give you the energy to do all these wonderful things. It’s holistic so yeah, absolutely. [00:54:00]

Guy Lawrence: Brilliant. It’s a brilliant message Cyndi, absolutely.

Cyndi O’Meara: Thank you.

Guy Lawrence: Now, we’ve got 2 wrap up questions we ask everyone on the podcast so I thought I’d get into them. The first one is could you tell us what you ate yesterday just to give people an idea or even this morning for breakfast if you’ve had breakfast?

Cyndi O’Meara: Okay. Let me do yesterday’s breakfast because everybody was at the farm. I cooked up, so I laid down lettuce, avocado, tomato, I had made up some pesto and I had just made a tomato chutney, so I laid that out on a plate. Then I fried up some sage, so I had some fresh sage so I fried that up in butter, put that on the plate then I had some leftover pumpkin from the night before so I put some pumpkin. I heated it up and put that on the plate and then I scrambled up some egg with some parsley and put that on the plate.

That was breakfast and then I went to a friend’s place who lives off the grid and is very alternate. I had a late breakfast and for dinner, I had … He made a paella. He’s a medical doctor, a GP, integrative medical doctor. He’s very Keto and Paleo but he made me a paella with rice. I’m like, “Huh, that’s amazing,” and that was with all sorts of sea foods. That was my meal yesterday and I’m not about how much I can eat.

I’m about how little I can eat and still feel amazing. I think to say I need to increase my metabolism so I can eat more, I just think we’re at the wrong end. I would rather eat less and live longer eating more than eating more in a day. I look at sometimes what I eat in a day and it might be just [tart eggs 00:55:48]. I might just feel like tart egg.

Guy Lawrence: Yeah, you’re just tuned in and listen to your body and if you’re hungry, you eat and if you’re not, you don’t.

Cyndi O’Meara: Yeah.

Guy Lawrence: Fantastic. The last question, what’s the best piece of advice you’ve ever been given? [00:56:00]

Cyndi O’Meara: When I was 19, I was working for my dad in Bendigo, Victoria as a chiropractic assistant. This lady from Colorado came to me. She was a chiropractor’s wife, oh, and I think she was a chiropractor as well. They were coming and they were … She was … I don’t know where I was but I remember her saying this to me, “You’re a smart girl. What are you doing in a town like this doing nothing with your life?”
She went back to Colorado, showed me where I could ski and the university I needed to go to which was in Boulder and she changed my life. I don’t know where I would be if I didn’t have her make that comment to me. That was a defining moment in my life, very … Yeah. I’m still in touch with her, Katie Felicia was her name and she works in Colorado Springs and I saw her a couple of years ago. Yeah, that was probably it.

Stuart Cooke: Fantastic.

Guy Lawrence: Fantastic, yeah. Somebody give you a little budge and it all changes.
Cyndi O’Meara: Yeah.

Guy Lawrence: Awesome, and for anyone listening to this, where would be the best place to go to get more of you Cyndi?

Cyndi O’Meara: Just changing habits dot com dot au is my website and there’s everything in there, how you get on Instagram and how you get on Facebook, how you get on Twitter feeds, how to get to the education, what foods I have, my podcasts because we do podcasts. We’ve been going 2½ years now called Up For a Chat. Yeah, it’s all there so [crosstalk 00:57:40].

Guy Lawrence: Perfect. We’ll lead to it all anyway. You mentioned a documentary. When will that be out?

Cyndi O’Meara: That will be out late March next year, so we’ve done all the filming for it. We’re not just in the editing stages and the storytelling and the story, I think it will get a lot of people thinking really about what they’re doing. That’s my [00:58:00] aim, so it’s called What’s With Weight? We have all have a website called What’s With Weight but that’s not up and running yet. That will be the end of March. Get on my feeds and I will tell you what’s happening.

Guy Lawrence: Keep everyone posted, yeah.

Cyndi O’Meara: Yeah. I’ll keep everyone posted including you guys.

Guy Lawrence: Fantastic. Yeah, let us know.

Stuart Cooke: Please do.

Cyndi O’Meara: Yeah.

Guy Lawrence: For sure. If we can help, we will absolutely.

Cyndi O’Meara: Thank you, appreciate it.

Guy Lawrence: Well, that’s it. Thank you very much for coming on the show Cyndi. That was awesome.

Cyndi O’Meara: Thank you.

Guy Lawrence: Really appreciate it.

Stuart Cooke: Yap. Take care and we hope to hook up with you in person outside of the cyber world very soon.

Beyond Food Allergies & Sensitivities; Understanding Histamine Intolerance


The above video is 2:44 minutes long.

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

They say you learn something new everyday, well we certainly did with todays guest! If you or anyone you know are struggling with symptoms like IBS, food allergies and intolerances, acid reflux, migraines, hives, insomnia, chronic fatigue (the list goes on!)… then looking into and understanding histamine intolerance is well worth your time.

low histamine chef yasmina ykelenstam

Ex-CNN/BBC journalist shares with us how she heals her chronic inflammatory condition.

We have another awesome guest for you in store today and her name is Yasmina Ykelenstam. She’s an ex-journalist with over 10 years research and international news production experience for people such as 60 Minutes, CNN and the BBC, so she knows how important it is to get her facts straight!

In 2008, after 20 years of being misdiagnosed with everything under the sun, she was forced to quit a career of a lifetime after seeing over 68 doctors. In 2010 she was finally diagnosed with histamine intolerance. Yasmina then embarks on a mission to get to the bottom of it all with the help of nutrition, lifestyle, meditation and a different approach to exercise… Prepare to be inspired!

Full Interview: Histamine, Food Allergies, Skin Care & Meditation

In This Episode:

downloaditunesListen to Stitcher

  • From journalist to health advocate; her story
  • What is histamine & the role it plays
  • How to test for histamine intolerance [07:28]
  • Why fermented foods were not the best choice
  • The ‘Natures Cosmetics’ she uses for her skin
  • Why meditation has played a big part in her recovery
  • And much much more…

Get More Of Yasmina Ykelenstam:

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Full Transcript

 
Guy:Hi this is Guy Lawrence of 180 Nutrition and welcome to today’s health session. We have another awesome guest for you in store today and her name is Yasmina Ykelenstam. She’s an ex-journalist with over 10 years research and international news production experience for people such as 60 Minutes, CNN and the BBC so she knows how important it is to get her facts straight which is a big one and she has an amazing story to share with us today.
In a nutshell, in 2008, after 20 years of being misdiagnosed with everything under the sun, she was forced to quit a career of a lifetime after seeing over 68 doctors she reckons. In 2010 she was finally diagnosed with histamine intolerance. If you’re unsure what histamine is don’t worry about it, I think it’s actually really relevant for everyone and we do explain there in the podcast today and Yasmina’s explanation is going to be much better than mine so hold for to that.
She goes into that, how she’s radically changed her nutrition and lifestyle, her exercise approach and started including meditation as well, which I will add and we do discuss all awesome topics and how she’s pulled her life around and is a great example of what a bit of determination can do and change and now she’s out there spreading the word as a low histamine chef and doing an awesome job of it and we were just very privileged and proud to have her on the podcast today and she was a lot of fun, she was great, superly down to earth. Superly, could I say that word? Anyway I’ll stay with it. Top girl, great to have her and you will get a lot out of it to enjoy. Of course any feedback please send us back to info@180nutrition.com.au. You can go into our Facebook page, 180 Nutrition write on the wall. We generally get round to them all as [00:02:00] quick as possible.
This is the part where I’m going to ask for a review, I do it every episode and I probably will just leave it at that. If you enjoy the podcast leave us a review on iTunes and they really are appreciated. Anyway, let’s go over to Yasmina and the low histamine chef, enjoy. Okay, let’s go for it.
Hi this is Guy Lawrence, I’m joined with Stewart Cook, hi Stu.
Stu:Hello Guy.
Guy:Our fantastic guest today is Yasmina Ykelenstam. Did I pronounce that correct?
Yasmina:Nearly Ykelenstam.
Guy:Ykelestam and I even practiced it before the show as well oh God, hopeless. Thank you so much for coming on the show today Yasmina. We’ve got some amazing topics to cover, but more importantly could you share your absolutely fascinating story with us as well and our listeners because it think it’s just fantastic.
Yasmina:I’ve been sick most of my life, on and off, with strange symptoms, allergy-like flues that weren’t flues, IBS, hives those kind of things. Then it really intensified when I was a journalist working in war zones in Iraq and Lebanon and eventually it got so bad that I had to quit my job and I had to find a career, a business that I could run from my bed basically which was I did some marketing and I used to pull on a shirt pretend I was sitting up in an office but really I’d be lying in my bed because I was so sick and nobody could tell me what it was.
Then finally I came across some woman in a … Not some woman, she’s a very good friend of mine, she’s also a blogger too and she told me it might be a histamine issue. I was in Bangkok at this point and I flew straight from Bangkok via New York, all the way to London and I got a diagnosis of something called histamine intolerance which I will get into in a minute and then it was I was then re-diagnosed with something called mast cell [00:04:00] activation. It’s not really clear, I seem to have both or maybe they are kind of the same thing but in any case it all worked out in the end and I’m feeling much better.
Guy:How long ago was that Yasmina?
Yasmina:The diagnosis?
Guy:Yeah.
Yasmina:The first was in 2010 and then the second diagnosis was in 2013.
Stu:There you go.
Stu:For everybody out there so for our listeners who are unfamiliar with histamine, now in my very limited knowledge I’m thinking it’s the kind of reactions that I used to get when I had high fever as a child, with stuffy, itchy, watery eyes and I just want to … Could you just touch on the role of histamine, what it is, what it does to the body?
Yasmina:That’s basically it. Histamine, we are used to hearing about anti-histamines, most people have histamine reactions. Histamine is an inflammatory molecule that lives in mast cells which are part of our white blood cell system. But it’s also found in foods. Histamine’s job is if there is some healing that needs to be done, the mast cells break open and histamine and other inflammatory mediators go to the site of the infection and begin the healing process. But as I said, it’s also found in foods, but also, histamine’s role is diverse in the body. As I said, it’s an important player in the healing process, it’s a neurotransmitter which affects serotonin and dopamine, it plays a role in our metabolism in weight gain and weight loss, it’s part of the digestive process and it also helps set the circadian rhythm so our wakefulness cycle and it’s now been shown to be involved in narcolepsy.
Guy:Wow. What would the symptoms be of histamine intolerance? Everything? [00:06:00].
Yasmina:Pretty much everything which is why it takes an average, I’m going to use mast cell activation as an example here but it takes up to a decade or rather an average of a decade for the average woman to be diagnosed with mast cell activation which is related to histamine intolerance. A decade because the symptoms are so incredibly diverse and they rotate, and they migrate from different parts of the body as different clusters of mast cells become activated and depending on diet, which part of the world you live in.
In any case, here are some common symptoms, there are literally dozens of symptoms. I had 55 symptoms that were directly attributable to histamine intolerance or mast cell activation. Here are a couple of them otherwise we’ll be here all night. There’s IBS, acid reflux, food intolerance-like issues, migraines, hives, insomnia, blurry vision, palpitations, chronic fatigue, intolerances to extremes in temperature, and inability to fly in planes because of the vibration and changes in pressure, food allergy-like symptoms and in the extreme, idiopathic anti-epileptic shock, idiopathic meaning we don’t know why.
Stu:Okay, well, given that very varied and almost crazy list of symptoms, how can we test for it?
Yasmina:With difficulty, the first step is finding someone who believes you and on my website, there’s a post which you can print off medical studies and take them to a doctor with you but I’ll tell you how to get there later. I’ll start will histamine intolerance. Histamine intolerance is generally diagnosed by a high blood plasma which is the overall [00:08:00] amount of histamine in your blood. A result of a low di-amine oxidase enzyme in the body. Di-amine oxidase is one of 2 histamine lowering enzymes, it’s also known as DAO. The other is HNMT but that right now can only be tested for in your genetic profile and some people say that the only definite way to diagnose this is by having a decrease in symptoms when going on a 4 week histamine elimination diet.
Some people, a lot of people walk away with a false negative from the testing for this because there’s many causes for histamine issues, you don’t have to have low DAO and your plasma histamine can be low one day and very high the next depending on your stress levels, what you’ve been eating, all that kind of stuff. Generally I would say, look for allergy-like symptoms with negative allergy tests and by these I mean IGE testing rather than IGG which is the food sensitivity testing.
As I said, plasma histamine fluctuates so it’s a little difficult. Also there is the issue that you can have a relatively normal histamine level but if your other inflammatory mediators are elevated, such as prostaglandin, interleukins, leukotrienes, that kind of thing, the other inflammatory mediators that are also housed in the mast cells along with the histamine, they can potentiate whatever level there is of histamine. If there is already some kind of inflammation going on, let’s say the histamine is normal, prostaglandins can enhance the effects of any histamine that’s being released in the body. Plus if you have excess leukotrines, that then enhances the prostaglandins and the histamines.
Just testing for plasma histamine is not very [00:10:00] reliable. For mast cell activation syndrome, it’s urinary test of n-methyl histamine. It’s a 24-hour test so you get an idea of the level throughout the day. It’s the prostaglandins, the other inflammatory mediators I just mediators that I just mentioned, and then something that’s also very important in my view is I’m finding more and more people are having a problem with something called oxalic acid which is found in plants. It’s a plant defense mechanism and it can cause major inflammation in people who are already dealing with some kind of inflammation.
It’s found in kale, almond, celery, zucchini, for example. What happens is when we get sick, we try and get really, really healthy and so a lot of what we do is we eat high histamine foods, by accident the avocados, the tomatoes, the pineapples, because we’re told all these are great for us and lots of nuts and all of that, they’re also high histamine, then we are adding lots of oxalic acid into the mix with the kale, the almonds, all of these wonderful plant foods. If there is an existing inflammation issue, these can temporarily aggravate the issue. I’m not saying don’t eat these foods, these are all the foods that I eat, but it’s good to be aware of it.
Guy:Wow. There’s a couple of things that spring into mind, the first thing is I’m going to have to listen to that again once I get off this conversation to make sure I fully understand what you just said. But on top of that, where would you start? Because you’re naming foods that people assume are healthy so unless you get the diagnosis correct, you could be continually triggering this inflammational problem off from the get-go without even realizing it.
Stu:Another point is well, I’m thinking Yasmina from a bloke’s perspective, my blokey way to fix that would be to run down to the chemist, get some Claritin, take a swig of [00:12:00] Claritin and see what happens. Does that fix it? That kind of … Well, maybe it’s a histamine problem if Claritin works.
Yasmina:You know, funnily enough that was my ex-boyfriend’s logic which was just take a few fistfuls of antihistamines and if it works it works. By this point I was already on a few antihistamines a day. He said, “Well how come that’s not working for you? This obviously isn’t it.” Poor thing was just used to hearing me talking about different theories about what was wrong with me and he had just had enough. He’s just like, this girl is just a hypochondriac. Which is why most of us get sent to psychiatrists actually because we’re told it’s psychosomatic.
The antihistamine issue, that’s a very good point, but there are actually 4 histamine receptors in the body. Claritin, for example, and most antihistamines work on the H1 receptor which to really oversimplify things means the respiratory system. You have a fever, you get [sniffly 00:13:00], you can’t really breathe, they give you an H1 blocker and that dries up your nose and it blocks that histamine receptor. But there’s the other 3 histamine receptors.
The H2 receptor is, again, oversimplifying, is to do with the digestive system. If you have a person who’s suffering mostly from digestive issues, they don’t really know and if they go to a doctor who doesn’t specialize in mast cell issues, they might be told, well take an H1 blocker and your symptoms should dissipate but the fact is if it’s digestive issues, an H1 blocker isn’t going to do anything.
Then there’s the added problem that a number of the doctors I’ve spoken with including Dr. Janice Joneja who is a pioneering immunology researcher who was one of the first people to research histamine issues, a concern with antihistamines is that throwing the histamine receptors out of whack can cause more histamine release into [00:14:00] the body basically. First of all you have the rebound effect which is when the antihistamine wears off, the body produces more histamine to make up for the shortfall. There’s lots of different reasons that that might not necessarily work.
That is also an issue with the histamine elimination diet by the way. A lot of people feel better after 4 weeks, myself included, and then they think, well, I’m just going to stay on it because I feel better. Then what happens is, you just keep losing foods, and losing foods, and losing foods and you’re even reacting to the low histamine foods and you’re like, oh my god, I’m just so histamine sensitive that I literally, I cannot be in a room with any histamine. Well no, the fact is your body keeps producing more and more … This is one of the theories that your body produces more histamine because you need the histamine for so many essential functions in the body and I keep trying to share with people that histamine is a good thing, it’s our friend, we just don’t want too much of it so we need to be careful, we need to find ways to balance the histamine.
Stu:If I was completely distraught and in a very similar place to where you were and said to you, just tell me one thing. What do I do right now? What one thing can I do right now? What would you advise?
Yasmina:Meditation.
Stu:Right, because we do have another question about mental stress as a trigger so [crosstalk 00:15:28].
Guy:I’ve got a question for you off the back of that. Why do you think you got if from the first place? From what?
Yasmina:There’s many different theories as to why people develop histamine issues. One is genetics, they are finding people with mast cell activation … I keep referring back to mast cell activation because we have research on that. unfortunately histamine intolerance is being treated by nutritionists and holistic practitioners … I’m not [00:16:00] saying that this is not a valid way of dealing with it, I’m saying that these people don’t normally release medical studies so we don’t have anything concrete to go by. I’m a big believer in holistic methods of treatment, just I would like the research to be able to talk to it about people. Oh no, I’ve just lost my train of thought. I did say I woke up very early today.
Guy:It’s very late over there in Paris too. That’s cool. Because I’m jumping around [crosstalk 00:16:33].
Stu:We’re on the topic of meditation and how you first thought that you came to … Where the histamine came from in the first place for you.
Yasmina:Right. We have the genetic aspect which is that in mast cell activation studies they are finding that people who have high inflammatory mediators, it runs in the families. This would apply to histamine intolerance as well, one would assume. Then there’s exposure to pesticides, to chemicals, there is viral infections. For example there’s a theory that you could have some sort of childhood virus and your immune system, once it’s dealt with, remains hyper activated. The immune system just stays in overdrive believing that there’s something to continually be dealing with but in some cases that could be true, some people have childhood viruses that remain in adult years but it remains dormant in the body unless there’s some sort of major health event in which case it can reactive.
Food poisoning has been said to potentially trigger it. Serve cases of food poisoning and serve illness of some kind, operations, that kind of thing, again the immune system remaining in overdrive [00:18:00] and trauma. I was listening to a very interesting talk by a doctor, I believe it was Milner and he was saying that the majority of his patients, they came to him and they say, I don’t know, I was so healthy, everything was going totally right, and then suddenly this traumatic event happened in my life, a car accident, a husband dying, a child dying, some sort of personal incident, and that is what triggers the mast cell or the histamine activation, which is not an uncommon thing.
There’s a great book called The Last Best cure in which the author who is a science journalist herself, she shares a questionnaire developed by a medical company in the States that can actually predict how likely you are to develop an immune system dysfunction based on the level of trauma you have had in your life. When I read the book, I just thought, okay, I grew up during a war and I went to war as an adult 3 wars. I haven’t really had really traumatic events like some people have. Some people have had really terrible, terrible things happening to them. But then I read the questionnaire, it was like, did you move once, more than once every 5 years before the age of 11? Did you ever hear your parents fighting in the next room? Did one of your pets die before you were the age of 8? I just thought, wow, I’m in trouble and I scored off the charts, off the charts.
Stu:To me when I heard what you did as a journalist, I thought, my god that’s stressful. For me personally, from an outsider looking in, I don’t know how stressful it was.
Yasmina:It was highly stressful and …
Guy:Just thinking about the sources of [00:20:00] histamine triggers as well. Outside of food, personal body care products, sun screens, all that kind of thing, would that fall into that category as well?
Yasmina:Yeah, absolutely. Bath products, even so called natural products like cocamidol betaine which I can never pronounce and the SLS which we now know are not so great for us, and various other products can cause immune system disruption that can affect the mast cells. When you consider that what we put on to our skin, I heard 60% of what we put onto our skin is absorbed into our bloodstream. That figure is contentious but it’s interesting to think. I had not really considered it before although it made complete sense.
But the good news is that when you consider that beauty products have lead in them which we thought was an urban myth but was then proven to be the case and there was a big expose on it in the New York Times, people had always told me, “No, no, no, it’s a myth, it’s a myth, it’s a myth.” It’s not a myth. When women are eating, I think it was 5 pounds of lipstick a year, it all adds up. The good news is that although there are things that can trigger us, there are other things that we can put on our skin that make us better such as moringa oil which is a natural anti anaphylactic and an antihistamine. There’s pomegranate seed oil which increases collagen production but is also an antihistamine. You have brands like Dr. Alkaitis, their product is so pure you can eat it. You can eat it. I have eaten their almond face cleanser just out of curiosity to say that I did.
There’s RMS beauty created by a woman who had multiple chemical sensitivity, she actually does the makeup for the Victoria Secret Angels, and she created this amazing range of beauty products with just the most incredible raw beauty products that treat the skin in an anti-inflammatory way and there is 100% pure which is … I don’t get anything for mentioning these things. I hope it’s okay, I just want to …
Guy:Go for it. Help people yeah.
Yasmina:Yes. 100% pure, it’s an American brand but you can buy it all over the world and their products are the cleanest I have found anywhere. Even though people write to me and they’re like, Oh so you use 100% pure but it has tomato in it. Well, when you compare a little bit of tomato or a little bit of strawberry in a face cream to phenol-exo-hetra-tetra-cyclne-adol, you know I’m just pulling from air. I know which my body triggers to more and it’s not a little bit of tomato or strawberry.
Guy:Yeah, right. To pull it back, with everything that can trigger histamine, which is incredible really when you think about it you’d be afraid to go out the door sometimes.
Yasmina:I used to be. I used to wear a mask. I was one of those weirdoes.
Guy:That’s amazing. With Steward then asking, what’s the one thing you can do right now and your answer was mediation, my question would be why probably because I sidetracked this conversation 10 minutes [crosstalk 00:23:28].
Yasmina:No worries. My life fell apart and interestingly I had my genetic profile read by somebody and I carefully chose someone because I didn’t want somebody who was sell me thousands of dollars of supplements. But I told him, look, I just want to know about the mast cell stuff, I don’t want to know about any other health issues and he says to me, “That’s very unusual, nobody’s ever told me that. You know, just ignore everything else, I just want to know about this.”
I said, “Well, you know, I, I am a high stress person, you know, [00:24:00] especially when it comes to my health and I really don’t want to know anything else because the likelihood is I’m, I’m just not going to be able to deal with it right now.” When we spoke, he started first of all by laughing at me, and I said, “What’s up?” He said, :I can now understand why you made that request. In your genetic profile, every possible gene relating to stress is in your genetic profile.” He said, “It’s my belief that you should be able to control your symptoms through stress release.”
Funnily enough about 2 years before that I had started meditation after reading this book The Last Best Cure. I was told that … I’ll come back to this later but I started meditating and I started noticing some positive changes, lots of positive changes. Then I reached the point where I thought I’m eating 5 foods, this is not working because I’m terrified of eating anything else. I came up with this really, really, crazy idea, I had been on a meditation retreat for a week and after years of restriction and misery, I ate everything I wanted on that mediation retreat. It was all vegan, it was all made from scratch there was no tofu, it was super, super healthy whole foods. I ate it all and I was fine and I just though, this is the key, this is the key. At the time, I just thought, right, this is how I’m going to get my life back. I’m done with sitting at home, I am done with not being social, I am done with thinking that my life is over…
I had made so much progress and happiness and feeling better about things but really was still stuck in this mindset of I’m never going to get better. There is only so much better I’m going to get and maybe I’ve already reached there. I read The Last Best Cure and she talked about [00:26:00] how meditation fights inflammation. I just thought, that’s when I went on the mediation retreat and after that, I came up with this idea that I could re-introduce foods as long as I stayed calm while I was reintroducing them.
I’m not suggesting anyone else try this, I don’t have any message to sell people on how to do this, talk to your doctor, your shaman, your whatever, your witch doctor but get a medical person on board. What I did was I did a risky thing, I took a bowl of strawberries and I had gone into anaphylactic shock from having 1 strawberry a few years earlier. My health was a lot better at this point. I was no longer fearful of going into regular anaphylactic shock. I have to say that I was much, much, better than I used to be.
I did a mediation, mindfulness mediation at the dinner table 15 minutes and then I started eating the strawberries one after the other, mindfully, really being in the moment, being in the experience. Just not allowing the fear and the dizziness and the anguish that accompanied every single meal in the last few years, I just let that all out. I experienced it and I saw it there in front of me and I made my peace with it. I actually said to myself, you know what? At this moment, I’m okay with letting go. Whatever happens, happens because I’m at peace. I haven’t experienced many moments like that since but it was an incredible moment and I just let go of the fear and I ate the bowl of strawberries and [inaudible 00:27:46]. That was [inaudible 00:27:48] for me.
Maybe I would have survived anyway, but the point is, I had set something in motion whereby I had told my brain and my body [00:28:00] that this was the key and my unwavering, unshatterable belief that this was going to heal me, was possibly a placebo effect but the fact is, if anyone can find that one belief, even if it’s the eating McDonald’s every day is going to heal you, it might work for a time anyway but there are more sensible ways to do it. Mine seems to have a lasting effect so far, nobody can predict the future but the point is the meditation has brought me peace and acceptance. It doesn’t mean that I’m not going to continue fighting for my life but for my recovering but I have made my peace with however it is that I wake up on any given day.
Guy:That’s amazing.
Stu:Well that is fantastic. Do you continue to eat strawberries today?
Yasmina:I do, I eat a lot worse that strawberries.
Stewart:No it sound like you certainly got a strategy that works for you. In terms of knowing where to start, there’s so much to do to try and get your head around what might be happening, what you could do. If I wanted to gravitate to perhaps some natural antihistamine foods, where would I start? What would be the best ingredients to choose?
Yasmina:That’s my personal choice is starting with those foods, so plentiful in nature. Really, I think if I had grown up in Lebanon where my mother is from where the food is just natural, you just literally just pluck it from the tree and put it on the table. My mother always commented, “When we used to go to Beirut, you never had any food issues.” She was right. That’s also because the diet was rich in these following foods.
What I have found to be my most powerful ally and that for many of my readers are bioflavonoids, quercetin, rutin [00:30:00] and luteolin. They are found in plants. They are what’s called mast cell stabilisers. There has been some amazing research by a doctor in the States, Dr. Theoharidis at Tufts. He’s funded by the National Institute of Health, he has over 300 studies on mast cells, mast cell activation and he found that these bioflavonoids, in particular, quercetin and luteolin, quercetin, the study was done on, is as powerful as the most commonly prescribed medication for stabilizing mast cells to prevent histamine release. But this is also applicable to people with histamine intolerance because quercetin acts as an antihistamine, so it works in preventing the mast cells from releasing histamine that’s in the body already and it acts as an antihistamine so when we eat dietary histamine, it doesn’t bind to the receptor in the body. It doesn’t appear to have the same side effects as antihistamines.
In any case, you can find these bioflavonoids in fresh green herbs. I eat so many green herbs. People watch me cooking and they’re like, when do you stop putting, I don’t see you measuring anything? How do you measure the herbs? I say, when it tests like one more handful is going to make things taste funky then I stop. Fresh green herbs, things like sweet potato, butter nut, squash, broccoli, most brightly colored vegetables and greens. The thing is, it gets a little confusing because you’ll have a lot of articles that say things like pineapple is an antihistamine, tomatoes are antihistamines, well those foods are found on the high histamine food list. That’s’ because partially because different parts of the fruit or the food can have different properties. The leaf can have one property, but the fruit itself can have others. Is it the combination of other nutrients or the lack of nutrients or the sugar? Things like that.
Raspberries for example are on [00:32:00] list as high histamine but they’re also a good source of quercetin. People say, well, they have quercetin but there’s an … I look for foods that have these qualities. My first choice would be rather than eating tomato ketchup, which is a processed food and is also high histamine, I will have a bowlful of raspberries because they do have some quercetin, they are anti-inflammatory but they are slightly higher histamine than blue berries for example. As I said, severe histamine restriction is not a great idea. What I do is I try and balance things by including as much of these antihistamine foods as possible, to balance out the higher histamine foods that I eat.
Stewart:Would non-organic plants and vegetable be an issue? I’m thinking along the lines of pesticides because not all of us, me included, can afford to feed a family fully organic. It gets crazy. I really increase the amount of fruit, many veggies really, I eat lots of veggies but I’m thinking, I’m washing and scrubbing but I still think they’re loaded with pesticides and nasties.
Yasmina:Yeah, scrubbing them only does so much because it’s inside the food but yes. Pesticides would be an immune system trigger which would exacerbate the histamine or mast cell issues, but at the same time, yes, it is expensive. I try and eat as much as I can organic, there have been some studies that have show that quercetin levels may be higher in organic vegetable and in organic farming. I can’t remember the reason why and that was contentious also. That was just one study.
What [00:34:00] I do is take the list of the most heavily contaminated foods and try and eat those organic and then eat the rest conventional farming. There’s money saving strategies like I eat an incredible amount of herbs and they are not always in season so what I do is I buy in bulk and I freeze. I chop them up and I freeze them. Then that gives me a year’s supply. You can go to farms and make some kind of deal with then … If you have anybody local, you can get vegetable boxes, you can … It’s tough, I would say that I spend most of the money I earn on food.
Guy:But you feel a lot better for it though right, so it’s?
Yasmina:I do but it’s a delicate balance eating a little bit left overs [inaudible 00:34:52].
Guy:What about fermented foods? Because I hear they can be a catalyst for histamine triggering as well.
Yasmina:Fermented foods a double-edged sword absolutely. We’re told they are the best way to heal the gut and yet they cause histamine release because of the bacteria. A lot of people arrive finally at histamine tolerance diagnosis or the suspicion that being what they have because they were on a highly fermented diet such as the guts for example. The interesting thing is a lot of people are eating the fermented foods to heal the gut but new research tells us that there is a mast cell involved to leaky gut, therefore quercetin and other approaches to mediating histamine and mast cell issues could be applicable to leaky gut and I had horrific, horrific, horrific leaky gut symptoms and I have to use the real name here, intestinal permeability because if we want people to take us seriously we need to use names that doctors will pay attention to.
[00:36:00] I managed to heal mine in my opinion, it might have been other factors as well but I didn’t do any L-glutamine, I didn’t do any fermented foods, I didn’t do any bone broths. Just generally I think that anyone who says that they have a healing protocol that will definitely work for you, is a little delusional or lying or has the best intentions but just we’re all different.
Guy:100%. We hear that all the time with diet too. This is the diet, this is … It’s like come on guys, really? Yeah.
Yasmina:Exactly. The first thing I tell people is the histamine lists are terrifying. Forget sticking to any one dietary dogma, forget about sticking to list. Make your own lists of foods. Trial and error, make a list of symptoms, IBS, blurred vision, blah, blah, blah. Don’t do a food diary because that’s just setting yourself up for failure. It’s like eating something and then sitting there with a notepad, what’s going on in my body? What’s going on in my body right now? Oh, I twitched, I twitched, okay.
It’s like the research on how concert violinists for example, they put them in MRI machines and the parts of the brain that get denser with neurons, the more they practice, that kind of thing. You become better at playing the violin the denser that these neurons become because you’re spending more time, more time, more time. We have become virtuosos if of our sickness. We’ve spent so much time focusing inwards, looking at what is going on in our bodies, looking for what’s going wrong. We’re intensifying our perception of these things. That is my experience, my own experience and I’ve seen it in others. That’s one of the amazing things about mediation. At times, when my symptoms were at their worst, I would go into [00:38:00] the discomfort and just accept it and release it. It’s absolutely mind-blowing.
Guy:The mindset’s massive, it’s massive. I think of Tom Gabriel when he spoke on our podcast and he was talking about chemotherapy, once somebody was diagnosed with cancer they did a study, about 30% of the people were starting to lose their hair before they even started the chemo because they were just going in and just absolutely terrifying themselves, and the body takes over, which is fascinating.
Yasmina:There was an article I was just quoted in yesterday that was on US world news, the website and world news and reporters, I can’t remember right now, sorry. But it was on the nocebo effect. The evil twin of the placebo effect. Yeah, absolutely, expect to react and you probably will.
Guy:While we’re on the topic, for any of the listeners recommend listening to our podcast with Dr. Joe Dispenza because he actually wrote a book recently called You are the Placebo. I’ve read it. He was an awesome guy but he explains that really well in the podcast so if anyone wants to check that out they can too. Yeah, let’s do it.
Stewart:I have a question. Do you support your diet with any off-the-shelf supplements?
Yasmina:I do. Again, these might not work for everybody and I’m certainly not a doctor so please don’t run off and buy these but to discuss them with a medical professional. I started out taking quercetin by a brand called Twin Lab T-W-I-N L-A-B and quercetin with vitamin C. initially I was told that vitamin C was great for histamine and mast cell issues but I reacted to all vitamin C and I thought, wow, wow, that’s another thing I [00:40:00] can’t take. But then I realized that ascorbic acid is often made from fermented corn. Fermented number 1 and corn, which is highly allergenic and is a trigger for many people.
I found the Twin Lab, coincidentally which has the vitamin C that’s made from ascorbyl palmitate, which is made from palm trees and to my knowledge is not actually fermented. That was just great. I stated taking that and then I became aware of a stronger quercetin and luteolin supplement developed by Dr. Theoharides who I talked about earlier and the mast cell researcher. He created this supplement and it changed my life.
People say that you can’t work your way up to a therapeutic dose of quercetin and luteolin through your diet. My argument to that is, well if you eat nothing but quercetin and luteolin rich foods you’re hedging your bets anyway. Even if the quercetin isn’t doing anything you have all these amazing plants foods and you’re not ingesting any garbage so you’re giving your body a fighting chance. This neuroprotek perhaps in combination with the diet, really, really changed my life. The one symptom I forget to mention earlier that is such a huge problem for many of us and was my absolute nightmare as a journalist, imagine this, brain fog and memory loss. A journalist with brain fog and memory loss in war zones.
Stewart:Not the ideal situation.
Guy:No. Eventually that played a huge part in why I left journalism because I worried that I was endangering myself and others by being out in the field. Yes the neuroprotek cleared my brain fog up entirely. Again, in combination with diet I’m sure, and it doesn’t work overnight. Dr. Theoharides told me it will take about 6 months for it to kick in, [00:42:00] and it did take 6 months for it to properly start working. All kinds of people are using it now. People with autistic kids are using it for them because … I’m not entirely sure the length of it.
Stewart:That was neuroprotek was that?
Yasmina:Yeah, N-E-U-R-O-P-R-O-T-E-K.
Stewart:For anybody wanting to access that, is that readily available on the internet?
Yasmina:It is. They sell through Amazon and also through their website. You can just google it or google Dr. Theoharidis, it should come up. Oh god, I’ll have to spell that name.
Stewart:Yeah, it doesn’t sound easy.
Yasmina:Vitamin C also [mangosteen 00:42:39] I started taking when all my hair fell out and I lost most of my hair, it was quite traumatic but that turned out to be combination of shampoo and inflammation generally and [mangosteen 00:42:50] and a little bit of vitamin B12. The [mangosteen 00:42:54] is an antihistamine, it’s a mast cell stabilizer and it also inhibits the synthesis of prostaglandins from mast cells. Histamine when it’s released, prostaglandin is synthesized as the histamine is released and they augment each other. I theorized that dealing with the prostaglandin would help with the histamine reactions and it also apparently helped my hair grow back. Prostaglandin D2, excess prostaglandin D2 is often to blame for male baldness or plays a role in it, just to remind you.
Guy:It sounds like you’ve been through so much. How do you feel now after everything listed-?
Yasmina:I feel like it was my scariest war and I felt very much like a soldier having been, well, perhaps on a crusade for many, many, many decades and I just turned 40 this year, and I’m now finally [00:44:00] experiencing health, good health for the first time since I was maybe 8 years old and it’s pretty amazing. I used to feel quite buttered and angry. I was very, very angry. I was so angry, I had the shortest fuse on the planet, I would just scream at the drop of a hat. Journalism didn’t help that very much working in war zones and being in horrible situations where you have to evacuate a team or deal with incoming fire, but there’s no room for politeness in most situations. It’s just all changed and I’m happy and peaceful and I let go of my anger. I was very angry with doctors, who didn’t spot the sickness and I was angry with … I was just angry with life and now, I don’t know. It’s so much-
Guy:That’s amazing. I know you’re inspiring so many other people with your own message which is fantastic.
Stewart:Just thinking that we’ve spoken lots about food and the catalysts for histamine reactions. Given the impact that mediation has had on your body as well, what about exercise? Because exercise can be a stresser on the body as well, so what do you do?
Yasmina:Absolutely and I wish somebody had told me this. It was very frustrating to exercise, exercise, exercise and eat really well and gain weight for most of your life. I now know it was inflammation and stress on the body and I was doing the wrong kinds of exercise. There are a lot of people with histamine … Histamine can make you collapse if you exercise too intensely. Running, lots of cardio, maybe football, things like that. Lots of cardio can upset your histamine levels [00:46:00] and cause it to spike. Now generally inflammation spikes for up to 72 hours after intense exercise as the muscles break down and the repair themselves. That causes inflammation.
In the long-term, it’s anti-inflammatory. Now for somebody who has a histamine issue, that temporary spike and inflammation can be very detrimental or even a little bit scary. I used to pass out on the treadmill, I would lose feeling in my hands and my feet. Just really horrible things. Then I read the research … That stopped me exercising for many years. I didn’t know what was going on but I became frightened of exercise and it turned out to be a great excuse because I can be quite lazy by nature. Couch potato, it was a pastime.
Eventually, I found the research on how to exercise without causing a histamine spike and it turned out that exercises in which you use your own weight, such as yoga, Pilates, things like that, or lifting weights calmly, without cardio will not cause that histamine spike. I went back to yoga. I used to practice yoga in 2000 and when I’d just started out working for CNN and although I loved it and I was doing Ashtanga which is fast paced, is the power yoga. I told my aunt one day, I just need to beat the crap out of something. I love yoga but I feel like I’m in class and I just want to beat somebody up. I think I just need something a bit more dynamic so I went to kickboxing.
I went back to kickboxing last year mostly just to prove to myself that I could. [00:48:00]I started running again, I started kick boxing. I was doing an hour and a half a day of kickboxing. I felt great. I could do it. But then the strangest thing happened, I started feeling like I wanted to beat people up again.
Stewart:Oh, okay.
Yasmina:I realized the stress hormones were just causing, because stress hormones cause mast cells to break open and dump inflammation into the body. If the mast cells are in the brain when that happens, than can affect your other neurotransmitters. It can make you aggressive, it can make you depressed, it can do so many things to the brain and it’s a topic that’s starting to be researched more now. If you go on the internet and you type in, inflammation and depression, you’ll have tons of results. I was misdiagnosed as bipolar. I believe it was a miss diagnosis because as soon as I changed my diet, I had no more episodes. Over the course of 6 months, the episodes stopped. I was a rapid cycler. I would be laughing, I would be a great mood and then suddenly bang, I’d be screaming, I’d be angry, yeah, I’m going … The beast would come out and then I’d start crying.
Stewart:Wanting to beat people is okay when you got the skills to do that so you’re on the right track.
Yasmina:Eventually I realized that the key was yoga. It combines the mediation, you’re using your own weight and even if it is cardio, the immediate inflammatory benefits counteract or seem to, at least for me and the many, many others of my readers who do yoga, it’s very, very popular, instinctively, some people just know that yoga was a big part of it for them and that they [00:50:00] needed to go do it.
Guy:It almost seems like inflammation is at the root cause of everything. It all traces back to inflammation, essentially.
Yasmina:Yeah, but I worry that it’s becoming, oh it’s inflammation.
Guy:Oh, it’s paleo, oh you eat this, oh, you’re going to do that.
Yasmina:Exactly, what’s causing that release and I’m finding for so many people, it’s trauma, unhappiness and stress.
Guy:Yeah. Hence why mediation has been such a big part. They’re some great tips. We are just aware of the time. We have a couple of wrap up questions that we do on every podcast. Very simple. The first one is, what did you eat today?
Yasmina:Okay, I had a green smoothie which was mango, broccoli, cucumber, arugula, watercress, karela, spirulina, vegan DHA which is like an omega 3 fatty acid thing and that was it. Then I had a massive, and I mean massive, my salads are these epic bowls of greens with thyme, coriander, basil, chickpeas, grilled veggies, and then I was naughty. Then I was naught. I had a homemade blueberry, wait, blueberry coconut sugar, raw vanilla, ginger coconut oil cake that I baked and it’s based on a muffin recipe that people can get for free on my website and I’ll tell them how they can get there at the end.
Guy:Perfect. That would make me be naughty too, it sounded-
Stewart:Doesn’t sound that naught. I thought you were going to talk about a milk burger or something along those lines.
Yasmina:No. I do make my own ketchup though, but I didn’t make it yesterday. If you’re a histamine person you’ll be like, oh my god you made ketchup? Yeah, yeah, I do.
Guy:[00:52:00] Do you eat meat?
Yasmina:I eat a little bit of it. I was vegan for a while but when you’re down to so few safe foods that don’t cause any kind of reaction, you have to eat whatever doesn’t bother you and meat was one of the things that didn’t bother me. I tell people that what I do is I’ll just chop up a little bit of meat and then I’ll toss it with lots of veggies or stick it in a salad or something.
Guy:Cool. The last question is … Were you going to say something Steward?
Stewart:No. Did I look like I was?
Guy:You did. You had that look there and I thought-
Stewart:I always have that look.
Guy:What’s the best piece of advice you’ve ever been given?
Yasmina:Oh wow, well, there’s 2. One was when I was falling apart and tried to check myself into a mental institution because I thought I was having a nervous breakdown, stress invaded. A friend of my mothers who picked me up from there said to me … She took my hand and she just said, “Yasmina, sometimes all you have to do is chose to walk on the sunny side of the street.”
Stewart:That’s good advice, that is good advice. I like that [crosstalk 00:53:15].
Yasmina:So true. That’s number 1 and number 2 was, and this was life changing. My doctor in Spain told me this when I was finally diagnosed with mast cell activation. She said, “If you go into anaphylactic shock, the best thing you can do is lie down on the floor and relax.” When she said that to me, I said, “What do you mean?” Because they don’t like giving EpiPens in Spain. She said, “Call the ambulance but lie down on the floor and relax. It’s the most important thing.” I just said, “What do you mean?” Then she explained to me the stress hormone thing and whatever and then that kicked off my research.
That actually saved my life. When I was in Kenya, I didn’t have any medication on me, I was too far from hospitals, couldn’t get anywhere, I was in a house, nobody could hear me, there was a [00:54:00] party going on downstairs. I lay down, well I actually fell down on the floor and I began a mediation involving a visualization before I lost my vision and I mediated and eventually I was found and I continued meditating, meditating, meditating, and it was just life changing. Just suddenly my vision started opening up again and my heart started regulating.
There’s different levels of anaphylactic shock, not every anaphylaxis leads to death. I can’t tell you, oh I had a level 5 anaphylactic and I thought I was going to die and I had never thought that before. I was convinced I was going to die this time and I got through it and that was the changing point in my life and I thought, I can control this, I can heal. This has shown me that this plays a big part.
Stewart:That’s right. There’s some truth to what you’ve been practicing. I think I like the sound of that.
Guy:Have you written a book in all these experiences that you’ve been through?
Yasmina:I’ve actually written 11 e-books. I’m working on getting a book published. I’ve written the outline and I’ve spoken with a few people that worry there aren’t enough people who are interested in this so we’ll see, I’m still working on it but in the meantime, there are eBooks for download on my website. It covers everything from beauty to diet to a little bit on mediation. I have a yoga course that’s going to launch in January. I teamed up with my teacher to do this yoga course to take people who aren’t exercising right now and it just steadily gets progressively harder more intense, to try and help the healing process. More cooking videos, there’s a bunch on YouTube and stuff like that.
Guy:Fantastic. Where would the website be?
Yasmina:It is the low L-O-W histamine [00:56:00] H-I-S-T-A-M-I-N-E chef, C-H-E-F .com thelowhistaminechef.com
Guy:We’ll be [crosstalk 00:56:07].
Yasmina:I won’t give you my full name because you’ll never be able to [crosstalk 00:56:10].
Guy:I had 2 cracks at it and got it wrong [inaudible 00:56:13], so yeah.
Stewart:That’s awkward. I can testify that here’s heaps of stuff on there. I’ve got a number of your eBooks. Men Food was great, love the paleo granola recipe, I thought that worked for me. Yeah, get on there, dig around, loads of stuff and some of the videos are entertaining too.
Guy:Yeah. Thank you so much for your time Yasmina. That was just absolutely beautiful and I have no doubt, heaps of people get a great deal from that and so I really appreciate you coming on today and sharing your journey with us. That was awesome.
Yasmina:Yeah, it’s been wonderful talking to you guys talking to you guys. Thank you very much. It’s been a great interview.
Guy:No. Thank you.
Stewart:Thanks again.
Guy:Cheers. Bye bye.

Eating Nuts… Will They Make Me Fat, How Many, Which Ones? End The Confusion Here.

health benefits of nuts

Guy: If ever there was a post that needed to be written for our blog, I think it would be this one. Even though eating nuts can come with some great benefits, there is often much confusion and misinterpretation too. From fear of making us fat to the newly converted clean eater who has taken up ‘paleo’, who eats nuts by the bucket load as they’ve ran out of snack ideas, this post covers the do’s and don’ts of the nut world.

So if you are wanting the low down nuts, that take five minutes and enjoy this post by naturopath Lynda Griparic. Over to Lynda…

Lynda: Are nuts really that healthy? Can they be eaten on a weight loss program? What about phytic acid? Are nuts too high in omega 6? Are nuts too high in carbs? How much is too much?

These are questions I get asked all the time. Let me pre-empt this article by saying that this is a broad view. You may need to tweak your nut consumption to suit your individual needs. At the very least I hope to reduce your fears and confusion about these multicultural babes.

In general, most nuts;

  • Support cardiovascular health
  • Extend your lifespan
  • Improve lipid profile;lower low density lipoproteins (LDL) and improve high density lipoproteins (HDL) levels.
  • Reduce risk of diabetes and metabolic syndrome
  • Improve antioxidant and nutrient status
  • Reduce inflammation
  • Contain a moderate amount of protein
  • And for the most part are a good source of fibre

Before we get nut specific let’s chat about phytic acid (aka phytate). Phytic acid is found in many plants, especially the bran or hull of grains, nuts and seeds. Unfortunately humans cannot digest phytic acid which is a problem because phytic acid binds to minerals such as iron and zinc in food preventing their absorption. Phytic acid disrupts the function of digestive enzymes such as pepsin, amylase and trypsin. These enzymes are required for the breakdown of proteins and starch in our food. A diet rich in phytates, such as grains can cause mineral deficiencies. Some of the phytic acid content can be broken down by soaking and roasting. On a more positive note phytic acid may have anti-cancer properties and can be converted to beneficial compounds in the gut.

How many nuts can I eat a day?

A loaded question that depends on a few factors;

  • your metabolic health and weight
  • your mineral and general health status
  • if you have any serious digestive issues
  • your nut preparation: soaking, dehydrating, roasting before consumption

Those with serious digestive issues may do better avoiding nut flour and nut butters. Even though nut flour does not contain much phytic acid because they are made from blanched nuts and phytates are found in the skin, many find it hard to digest nut flour in large amounts. Nut butters are often made from unsoaked nuts, making their phytic acid levels relatively high.

For most people with a low phytic acid diet, a handful of well prepared nuts daily would be a great addition, providing many amazing health benefits as you’ll soon see.

Which Nuts Should I Invest In?

Here is a list of the most popular nuts along with their pros and cons. If you are simply looking for weight loss tips, scroll to the bottom of this post.

Macadamia Nuts

macadamia nutsI must start with my all time favourite nut, the macadamia. No doubt, many feel the same. For starters macadamias simply taste amazing. They are buttery in texture and flavour, are amazing in raw desserts and offer much goodness such as healthy fats mostly monounsaturated fatty acids (MUFA), followed by Linoleic acid (LA), Alpha-linolenic acid ALA and saturated fats (SFA). They are low in carbohydrate, harmful Omega 6 fats, phytic acid (no need for soaking) and pesticide residue and contain Vitamin B1, copper, iron and a fair whack of manganese (think bone and thyroid health). Great for those creaky knees. They are worth every pricey penny. Just be mindful of overconsumption. I find these guys slightly addictive. Stopping at a handful may be tricky :)

Interesting fact: Macs have been shown to improve lipid profile; reduce total cholesterol, low density lipoproteins (LDL) as well as increase high density lipoprotein (HDL) levels and may reduce inflammation and prevent coronary heart disease. Macadamias have around the same amount of the health promoting monounsaturated fat, oleic acid as olives.

Almonds

AlmondsAlmonds in moderation are amazing. They contain quality protein, fibre, healthy fats, namely MUFA, LA and SFA. They are rich in vitamin E, B2, copper, l-arginine, magnesium and manganese. The downside to almonds aside from our inability to control the amount we consume is their high phytate content. Soaking for around 12 hours and or roasting can help reduce these levels or purchase skinless almonds where possible.

Interesting fact: almonds and almond skins are rich in fibre and other components which support your gut flora (microbiome) and act as a prebiotic. Almond consumption can improve lipid profile, reducing total cholesterol and LDL. Almonds may also improve blood sugar balance and reduce appetite when eaten as a snack. The l-arginine content in almonds offer many cardiovascular health benefits. The almond skin is typically rich in antioxidants (polyphenols, flavonoids). In fact approx 30g of almonds have a similar amount of polyphenols as a cup of green tea or steamed broccoli.

Brazil Nuts

Brazil NutsSeriously great tasting, slightly sweet nuts that are mostly known for their selenium rich bodies. Per 30g they are comprised of 88% selenium. They are a good source of healthy fats (MUFA, LA, SFA). Are low in carbs and rich in other nutrients such as copper, magnesium, manganese and B1. A little bit goes a long way with these nuts, which is just as well because they are not the cheapest nut out there. A modest brazil nut or two a day will give you a good dose of selenium. Selenium is an extremely important antioxidant essential for thyroid health and for a healthy immune and cardiovascular system. It’s worth mentioning that Brazil nuts are high in phytates however eating small amounts to get your selenium and nutrient dose should not cause a problem.

Interesting fact: at small doses these nuts can improve selenium levels in the body. They are also a great anti-inflammatory food with the capacity to improve lipid profiles.

Cashews

Cashew NutsAnother dangerously delicious nut, creamy and sweet in texture and flavour. These nuts do not have as amazing nutrient profile as some of its nut colleagues but alas they do make for a great cheese substitute. Think raw cheesecake.

They are a little higher in carbs than the other nuts averaging around 8.6g per 30g. They contain healthy fats, quality protein, B1, copper, manganese, iron, magnesium and zinc. These guys are notorious for being over consumed and causing allergic reactions. You can soak cashews for 2-4hours.

Chestnuts

ChestnutsChestnuts are in a little league of their own. They are quite starchy in comparison to their fatty friends containing around 22 g of carbs per 30g. They are low in fat and protein and contain copper, manganese, Vitamin B6 and folate.

They are however low in phytates and are quite flavoursome raw, roasted or steamed. I would treat these guys as you would a starch and have them in moderation.

Hazelnuts

HazelnutsHazelnuts, also known as filberts, are not a popular nut, unless you consider Nutella your hazelnut source. God knows why, because roasting these and sprinkling them onto salads makes for an an amazing experience. They might be worth your attention though given their nutrient profile. Hazelnuts are rich in healthy fats (MUFA, LA, SFA), manganese, copper, vitamin E and have a decent amount of magnesium and iron. Hazelnuts have moderate levels of phytates and can be soaked for 8-12 hours.

Interesting fact: Hazelnut skins are rich in antioxidants (polyphenols) with total antioxidant capacity richer than dark chocolate, espresso coffee and blackberries. As most nuts they have the capacity to improve cardiovascular health, lipid profiles, reducing LDL and may have an anti-inflammatory effect.

Pecans

Pecan nutsPecans are an underrated, under-consumed nut and another favourite of mine. These quirky looking nutrient giants are packed full of antioxidants, healthy fats (MUFA, LA, SFA) with a decent whack of fibre and nice dose of protein, manganese, copper, B1 and Zinc. Apparently pecans have the highest level of antioxidants of any nut. You can soak pecans for 6 hours.

Interesting fact: aside from their impressive antioxidant status, whole pecans are fantastic for reducing inflammation and oxidative stress and improving lipid profile. Try them in your salads, have them raw or activated. Pecans are the nuts that make my raw brownies a healthy signature dessert. CLICK HERE for Healthy Pecan Chocolate Brownie Recipe.

Pine Nuts

Pine NutsPine nuts play a starring role in any good pesto and taste amazing, raw or toasted on salads. They are rarely eaten as a snack and are a wee bit pricey due to the labour intensive harvesting process. As most nuts, pine nuts contain healthy fats and other vitamins and minerals namely manganese, vitamin B1, copper, magnesium and zinc. You can soak pine nuts for a few hours.

Interesting fact: Pine nuts may suppress the appetite and lower LDL levels. Some may be prone to “Pine mouth”, a condition caused by pine nut consumption that makes everything you eat taste bitter and metallic.

Pistachios

Pistachio nutsPistachios look aged and strange and often come with a barrage of complaints such as “there is not enough nut-meat in the shell” and “the darn shell won’t open”. I dare say though that they are worth the effort for both taste and benefits. They are low in phytic acid and you can soak them for up to 8 hours.

Interesting fact: Pistachios act as a natural prebiotic (even more so than almonds) because of its non-digestible food components such as dietary fiber. This fibre stays in the gut and feeds our good bacteria, stimulating their growth. They also contain phytochemicals that have the potential to positively improve the balance and diversity of your gut microbiome.

Pistachios are also an excellent source of vitamin B6, copper and manganese and a good source of phosphorus and thiamin. Pistachios have the potential to significantly improve lipid profiles and blood sugar status so are a great addition to those individuals who already have or want to prevent diabetes and metabolic syndrome.

Walnuts

WalnutsMany primal eating folk have ditched the walnuts concerned that they are too high in Polyunsaturated fats (PUFAS) and contain unstable linoleic acid. You may want to un-banish your banish though as walnuts really do have an impressive nutrient profile and eaten every so often can be a valuable and delicious addition to the healthy diet of most.

Walnuts are a good source of copper, manganese and magnesium. They also contain protein, iron and as mentioned before are quite high in PUFA but if your diet as a whole has a significant amount of Omega 3’s and is relatively low in Omega 6 from other sources (seed oils etc) you should be fine. They are moderately high in phytates and can go rancid quite quickly so buy small quantities from a trusted supplier and store unshelled walnuts in the fridge or freezer. You can soak walnuts for around 4 hours. If you are feeling adventurous and do not mind the somewhat bitter taste eat the skin as up to 90 per cent of the antioxidants are found there.

Interesting fact: Walnuts are capable of supporting cardiovascular health by improving lipid profile (reducing LDL) and reducing blood pressure.

Peanuts

PeanutsIt would be fair to say most people reading this post has got stuck into a bowl of salted peanuts in their time! Would you believe these guys are actually legumes? Sadly there are a few things going against this legume/peanut. For starters peanuts are a common allergen for people. They contain aflatoxin (harmful to the liver) and are often heavily sprayed with pesticides.

The salted variety of peanuts are also a domino food. Very easy to over consume if you’re not careful! I would avoid regular consumption.

Conclusion (& weight loss tips)

In a nutshell (Oh yes I just went there). Given the extensive positive research out there, I believe that a handful (around 2 heaped tablespoons) of well prepared, good quality nuts daily would be a valuable part of a healthy diet and in most cases support fat loss, cardiovascular health and blood sugar irregularities. In fact studies have shown that nut eaters tend to be leaner, more physically active and non smokers.

The problem is stopping at a handful. If you struggle with self control when it comes to nuts try the following to avoid overconsumption.

Weight Loss Tips

If your goal is weight loss and not just health maintenance, then you should bare in mind the following tips.

- Be selective with which nuts you choose to stock: choose nuts with a decent amount of fibre and low carb such as almonds and pecans and stay clear of cashews.

- Avoid nut butters: they are ridiculously good and rarely do we stop at a tablespoon, let’s face it.

- Leave the skins on. Its where you may find protective antioxidants and fibre.

- Buy nuts with shells. If it takes time and effort to de-shell you are more likely to consume less.

- Buy small quantities to avoid temptation. This also ensures your stash does not go rancid too quickly.

- Rather than have a handful, get your quota by popping them on your salads, on top of fish and other meals.

- Chestnuts: probably not a nut to eat by the handful given their starchy profile. Treat them as you would starchy vegetables in your diet.

- They are small snacks. Treat nuts as you would snacks not a main course.

Did you enjoy this post or find it helpful? Do you eat nuts? We’d love to hear your thoughts in the comments section below…

lynda griparic naturopathThis article is brought to you by Lynda. She is a fully qualified Naturopath and Nutritionist with over 13 years of experience in the health industry. Lynda specialises in detoxification and weight loss. She has extensive experience in running healthy, effective and sustainable weight loss programs and has expertise in investigating and treating the underlying causes of weight gain and metabolic problems.

If you would like to book a consultation with Lynda, CLICK HERE

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Diet Plan For Weight Loss

weight loss diet plan

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.

It is a chemical maze: Food Additive List

180 Nutrition Food Additive List

Ever wondered what the difference is between E235 Natamycin and E102 Tartrazine? We did too, so we thought we would put this food additive list together with it’s possible side effects. If you want to find out more about a particular additive, simply click the link and it will take you to wikipedia.

INS Additive Name Possible Side Effects
E100 Curcumin Prohibited in infant food. Limit intake if suffering liver disorder or gallstones.
E101 Riboflavin Prohibited in infant food.
E101a Riboflavin-5′-phosphate Prohibited in infant food.
E102 Tartrazine Known to provoke asthma attacks and urticaria (nettle rash) in children, headaches, insomnia; also linked to thyroid tumors, chromosomal damage, urticaria (hives) and hyperactivity; tartrazine sensitivity is also linked to aspirin sensitivity.
E104 Quinoline Yellow Hyperactivity, asthma, may be toxic when combined with other additives.
E107 Yellow 7G People who suffer Asthma may also show an allergic reaction to it; typical products are soft drinks; banned in Australia and USA.
E110 Sunset Yellow FCF Urticaria (hives), rhinitis (runny nose), nasal congestion, allergies, hyperactivity, behavioural problems, vomiting, kidney tumors, chromosomal damage, abdominal pain, nausea and vomiting, indigestion, distaste for food; seen increased incidence of tumours in animals; banned in Norway.
E120 Cochineal Dermatitis, asthma, prohibited in infant food.
E122 Azorubine Hyperactivity, behavioural problems, reactions in asthmatics and people allergic to aspirin; banned in Sweden, USA, Austria and Norway.
E123 Amaranth Asthma, eczema and hyperactivity; it caused birth defects and foetal deaths in some animal tests, possibly also cancer; banned in the USA, Russia, Austria and Norway and other countries.
E124 Ponceau 4R Reactions in asthmatics and people allergic to aspirin; banned in USA & Norway, prohibited in infant food.
E127 Erythrosine Can increase thyroid hormone levels and lead to hyperthyroidism, was shown to cause thyroid cancer in rats in a study in 1990; banned in
January 1990; banned in Norway.
E128 Red 2G Banned in Australia and many other places except UK.
E129 Allura Red AC Considered not safe due to conflicting test results; allura red has also been connected with cancer in mice; banned in Denmark, Belgium, France, Germany, Switzerland, Sweden, Austria and Norway.
E131 Patent Blue V Banned in Australia, USA and Norway.
E132 Indigotine May cause nausea, asthma, hyperactivity, vomiting, high blood pressure, skin rashes, breathing problems and other allergic reactions. Banned in Norway.
E133 Brilliant blue FCF Suspected neurotoxicity, hyperactivity, asthma.
E140 Chlorophylis Prohibited in infant food.
E141 Copper complexes of chloropyll and chlorophyllins Prohibited in infant food.
E142 Green S Asthma, insomnia, allergies, banned inSweden, USA and Norway
E150a Caramel Gastro-intestinal problems, prohibited in infant food.
E150b Caustic sulphite caramel Asthma, may affect the liver, prohibited in infant food.
E150c Ammonia caramel Asthma, may affect the liver, prohibited in infant food.
E150d Sulphite ammonia caramel Asthma, may affect the liver, prohibited in infant food.
E151 Brilliant Black BN Asthma, possible carcinogen, prohibited in infant food.
E153 Vegetable carbon Possible carcinogen, mildly toxic by skin contact.
E154 Brown FK Banned in USA
E155 Brown HT Reactions in asthmatics and people allergic to aspirin; also known to induce skin sensitivity; banned in Denmark, Belgium, France, Germany, Switzerland, Sweden, Austria, USA, Norway.
E160a Carotene May cause allergies, prohibited in infant food.
E160b Annatto Known to cause urticaria (nettle rash), prohibited in infant food.
E160c Paprika extract May cause allergies, prohibited in infant food.
E160d Lycopene May cause allergies, prohibited in infant food.
E160e Beta-apo-8′-carotenal (C 30) May cause allergies, prohibited in infant food.
E160f Ethyl ester of beta-apo-8′-carotenic acid (C 30) No adverse effects are known.
E161b Lutein May cause allergies, prohibited in infant food.
E161g Canthaxanthin May cause allergies, prohibited in infant food.
E162 Beetroot Red No adverse effects are known, prohibited in infant food.
E163 Anthocyanins Seems safe, prohibited in infant food.
E170 Calcium carbonate Toxic at ‘high doses.’
E171 Titanium dioxide Suspected reproductive toxicity, prohibited in infant food.
E172 Iron oxides and hydroxides Potentially toxic, prohibited in infant food.
E173 Aluminium Aggrevates lung and kidney disorders, prohibited in infant food.
E174 Silver Toxic in large doses, prohibited in infant food.
E175 Gold Toxic in large doses, prohibited in infant food.
E180 Latolrubine BK No adverse effects are known.
E181 Tannic acid May cause allergies, prohibited in infant food.
E200 Sorbic acid Behavioural problems, asthma, prohibited in infant food.
E201 Sodium sorbate Headaches, skin irritations, digestive disorders, asthma, prohibited in infant food.
E202 Potassium sorbate Skin irritations, digestive disorders, asthma, prohibited in infant food.
E203 Calcium sorbate Skin irritations, digestive disorders, asthma, prohibited in infant food.
E210 Benzoic acid, also known as flowers of benzoin, phenlycarboxylic acid Reputed to cause neurological disorders and to react with sulphur bisulphite (222), shown to provoke hyperactivity in children; obtained from Benzoin, prohibited in infant food.
E211 Sodium benzoate Skin irritations, digestive disorders, asthma, prohibited in infant food.
E212 Potassium benzoate People with a history of allergies may show allergic reactions.
E213 Calcium benzoate People with a history of allergies may show allergic reactions.
E214 Ethyl p-hydroxybenzoate Banned in some countries.
E215 Sodium ethyl p-hydroxybenzoate Banned in Australia.
E216 Propyl p-hydroxybenzoate Possible contact allergen, prohibited in infant food.
E217 Sodium propyl p-hydroxybenzoate Banned in some countries.
E218 Methyl p-hydroxybenzoate Allergic reactions possible, mainly affecting the skin.
E219 Sodium methyl p-hydroxybenzoate Asthma, eczema.
E220 Sulphur dioxide Can provoke asthma attacks and difficult to metabolise for those with impaired kidney function, also destroys vitamin B1.
E221 Sodium sulphite Destroyes Vitamin B, asthma, prohibited in infant food.
E222 Sodium hydrogen sulphite Can provoke asthma attacks and difficult to metabolise for those with impaired kidney function, also destroys vitamin B1.
E223 Sodium metabisulphite Can provoke asthma attacks and difficult to metabolise for those with impaired kidney function, also destroys vitamin B1.
E224 Potassium metabisulphite Can provoke asthma attacks and difficult to metabolise for those with impaired kidney function, also destroys vitamin B1.
E225 Potassium sulphite Can provoke asthma attacks and difficult to metabolise for those with impaired kidney function, also destroys vitamin B1.
E226 Calcium sulphite Bronchial problems, flushing, low blood pressure, tingling, and anaphylactic shock.
E227 Calcium hydrogen sulphite Allergy, Asthma, Digestive Disorders, Reduce Vitamin Absorbption.
E228 Potassium hydrogen sulphite Can provoke asthma attacks and difficult to metabolise for those with impaired kidney function, also destroys vitamin B1.
E230 Biphenyl Headaches, intestine upset, skin disorders, prohibited in infant food.
E231 Orthophenyl phenol Headaches, intestine upset, skin disorders, prohibited in infant food.
E232 Sodium orthophenyl phenol Headaches, intestine upset, skin disorders, prohibited in infant food.
E233 Thiabendazole Headaches, intestine upset, skin disorders, prohibited in infant food.
E234 Nisin Nausea, vomiting, diarrhoea, prohibited in infant food.
E235 Natamycin Can cause nausea, vomiting, anorexia, diarrhoea and skin irritation.
E236 Formic acid Allergy, Cancer, Kidney Problems.
E237 Sodium formate Banned in some countries.
E238 Calcium formate Banned in some countries.
E239 Hexamethylene tetramine Banned in some countries.
E249 Potassium nitrite Shortness of breath, dizziness and headaches; potential carcinogen; not permitted in foods for infant and young children
E250 Sodium nitrite May provoke hyperactivity and other adverse reactions, potentially carcinogenic, restricted in many countries.
E251 Sodium nitrate May provoke hyperactivity and other adverse reactions, potentially carcinogenic, restricted in many countries.
E252 Potassium nitrate May provoke hyperactivity and other adverse reactions; potentially carcinogenic; restricted in many countries.
E260 Acetic acid Respiratory problems
E261 Potassium acetate Avoided by people with impaired kidney function.
E262 Sodium acetate Aviod if sensitive to vinagar.
E263 Calcium acetate Aviod if sensitive to vinagar.
E264 Ammonium acetate Nausea and vomiting.
E270 Lactic acid Difficult for babies to metabolise.
E280 Propionic acid Headaches, migranes, skin disorders, liver toxicity
E281 Sodium propionate May be linked to migraines.
E282 Calcium propionate May be linked to migraines.
E283 Potassium propionate May be linked to migraines.
E290 Carbon dioxide Prohibited in infant food.
E296 Malic acid Infants and young children should avoid.
E297 Fumaric acid Prohibited in infant food.
E300 Ascorbic acid Check for GM status.
E301 Sodium ascorbate Check for GM status.
E302 Calcium ascorbate Check for GM status.
E303 Potassium ascorbate Check for GM status.
E304 Ascorbyl palmitate No known side effects.
E306 Tocopherol-rich extract No known side effects.
E307 alpha-tocopherol No known side effects.
E308 gamma-tocopherol No known side effects.
E309 delta-tocopherol No known side effects.
E310 Propyl gallate Not permitted in foods for infants and small children because of their known tendency to cause the blood disorder, methemoglobinemia.
E311 Octyl gallate Not permitted in foods for infants and small children because of their known tendency to cause the blood disorder, methemoglobinemia.
E312 Dodecyl gallate May cause gastric or skin irritation, gallates are not permitted in foods for infants and small children because of their known tendency to cause the blood disorder, methemoglobinemia.
E317 Erythorbic acid No known side effects.
E318 Sodium erythorbate No known side effects.
E319 Tert-ButylHydroQuinone (TBHQ) May cause nausea, vomiting, delirium.
E320 Butylated hydroxy-anisole (BHA) Not permitted in infant foods, can provoke an allergic reaction in some people, may trigger hyperactivity and other intolerances; serious concerns over carcinogenicity and estrogenic effects.
E321 Butylated hydroxy-toluene (BHT) Not permitted in infant foods, can provoke an allergic reaction in some people, may trigger hyperactivity and other intolerances; serious concerns over carcinogenicity and estrogenic effects.
E322 Lecithins Can upset the stomach,
kill the appetite and cause profuse sweating.
E325 Sodium lactate Young children with lactose intolerance may show adverse reactions.
E326 Potassium lactate Young children with lactose intolerance may show adverse reactions.
E327 Calcium lactate Young children with lactose intolerance may show adverse reactions.
E328 Ammonium lactate Young children with lactose intolerance may show adverse reactions.
E329 Magnesium lactate Young children with lactose intolerance may show adverse reactions.
E330 Citric acid Can provoke symptoms similar to MSG.
E331 Sodium citrates Can provoke symptoms similar to MSG.
E332 Potassium citrates Can provoke symptoms similar to MSG.
E333 Calcium citrates Can provoke symptoms similar to MSG.
E334 Tartaric acid Laxative effect.
E335 Sodium tartrates Not permitted in infant foods.
E336 Potassium tartrates Not permitted in infant foods.
E337 Sodium potassium tartrate Avoid if high blood pressure/liver issues. Not permitted in infant foods.
E338 Phosphoric acid Tooth decay, calcium loss in bones, neuro toxin. Not permitted in infant foods.
E339 Sodium phosphates High intakes may upset the calcium/phosphorus equilibrium
E340 Potassium phosphates High intakes may upset the calcium/phosphorus equilibrium
E341 Calcium phosphates Calcium defficiency. Not permitted in infant foods.
E343 Magnesium phosphates Calcium defficiency. Not permitted in infant foods.
E350 Sodium malates Not permitted in infant foods.
E351 Potassium malate Not permitted in infant foods.
E352 Calcium malates Not permitted in infant foods.
E353 Metatartaric acid Not permitted in infant foods.
E354 Calcium tartrate Not permitted in infant foods.
E355 Adipic acid Allergies
E357 Potassium adipate Not permitted in infant foods.
E363 Succinic acid Diarrhoea. Not permitted in infant foods.
E365 Sodium fumarate Not permitted in infant foods.
E366 Potassium fumarate Not permitted in infant foods.
E367 Calcium fumarate Not permitted in infant foods.
E370 1,4-Heptonolactone No known side effects.
E375 Niacin Doses in excess of 1,000 mg per day can cause liver damage, diabetes, gastritis, eye damage, and elevated blood levels of uric acid (which can cause gout).
E380 Tri-ammonium citrate May interfere with liver and pancreas function
E381 Ammonium ferric citrates Can provoke symptoms similar to MSG.
E385 Calcium disodium EDTA Kidney damage, muscle cramps. Not permitted in infant foods.
E400 Alginic acid Large quantities can inhibit the absorption of some nutrients.
E401 Sodium alginate Large quantities can inhibit the absorption of some nutrients.
E402 Potassium alginate Large quantities can inhibit the absorption of some nutrients.
E403 Ammonium alginate Large quantities can inhibit the absorption of some nutrients.
E404 Calcium alginate Large quantities can inhibit the absorption of some nutrients.
E405 Propylene glycol alginate Not permitted in infant foods.
E406 Agar Flatulence, bloating.
E407 Carrageenan Linked to toxic hazards, including ulcers and cancer; the most serious concerns relate to degraded carrageenan, which is not a permitted additive; however, native carrageenan, which is used, may become degraded in the gut
E410 Locust bean gum May lower cholesterol levels.
E412 Guar gum Can cause nausea, flatulence
and cramps, may reduce cholesterol levels.
E413 Tragacanth Possible contact allergy.
E414 Acacia Possible allergen, soothes irritations of mucous membranes.
E415 Xanthan gum Diarrhoea, bloating.
E416 Karaya gum Possible allergen.
E417 Tara gum Flatulence, bloating.
E420 Sorbitol Not permitted in foods for infants and young children, can cause gastric disturbance
E421 Mannitol Not permitted in infant
foods due to its ability to cause diarrhea and kidney dysfunction, also may cause nausea, vomiting; typical products are low calorie foods
E422 Glycerol Has been shown to protect against DNA damage induced by tumor promoters, ultraviolet lights and radiation,
presumably via free radical scavenging; large quantities can cause headaches, thirst, nausea and high blood sugar levels.
E425 Konjac No known side effects.
E430 Polyoxyethylene (8) stearate People intolerant of propylene glycol should also avoid the group of 430-E436.
E431 Polyoxyethylene (40) stearate People intolerant of propylene glycol should also avoid the group of 430-E436.
E432 Polysorbate 20 People intolerant of propylene glycol should also avoid the group of 430-E436.
E433 Polysorbate 80 People intolerant of propylene glycol should also avoid the group of 430-E436.
E434 Polysorbate 40 People intolerant of propylene glycol should also avoid the group of 430-E436.
E435 Polyoxyethylene (20) People intolerant of propylene glycol should also avoid the group of 430-E436.
E436 Polyoxyethylene (20) People intolerant of propylene glycol should also avoid the group of 430-E436.
E440a Pectin Large quantities may cause temporary flatulence or intestinal discomfort
E440b Amidated pectin Large quantities may cause temporary flatulence or intestinal discomfort
E441 Gelatine Mmay contain 220, asthmatics and people allergic to sulphites beware!
E442 Ammonium phosphatides No known side effects.
E450 Diphosphates High intakes may upset the calcium/phosphate equilibrium
E451 Triphosphates No known side effects.
E452 Polyphosphates No known side effects.
E459 Beta-cyclodextrine No known side effects.
E460 Cellulose No known side effects.
E461 Methyl cellulose Can cause flatulence, distension, intestinal obstruction
E463 Hydroxypropyl cellulose Flatulence, bloating.
E464 Hydroxypropyl methyl cellulose Flatulence, bloating.
E465 Ethyl methyl cellulose Large concentrations can cause intestinal problems, such as bloating, constipation and diarrhoea.
E466 Carboxy methyl cellulose Large concentrations can cause intestinal problems, such as bloating, constipation and diarrhoea.
E468 Cross linked sodium carboxy methyl cellulose National Cancer Institute of America states it “should be forbidden as a food additive”.
E469 Sodium caseinate No known side effects.
E470a Fatty acids salts No known side effects.
E470b Fatty acids salts No known side effects.
E471 Mono- & di- glycerides of fatty acids No known side effects.
E472a No known side effects.
E472b No known side effects.
E472c May provoke symptions similar to MSG.
E472d No known side effects.
E472e No known side effects.
E472f No known side effects.
E473 Sucrose esters of fatty acids May cause stomach pain, nausea, bloating, diarrhoea.
E474 Sucroglycerides Not registered for use in Australia.
E475 Polyglycerol esters of fatty acids No known side effects.
E476 Polyglycerol polyricinoleate No known side effects.
E477 Propylene glycol esters of fatty acids No known side effects.
E478 May cause headaches, nausea, vomiting, dehydration, diarrhoea, theist, dizziness and mental confusion. Avoid it.
E479b Likely GM soy.
E480 Dioctyl sodium sulphosuccinate Eye irritations, laxative effect.
E481 Sodium stearoyl-2-lactylate No known side effects.
E482 Calcium stearoyl-2-lactylate No known side effects.
E483 Stearyl tartrate Banned in Australia.
E491 Sorbitan monostearate No known side effects.
E492 Sorbitan tristearate No known side effects.
E493 Sorbitan monolaurate Banned in Australia.
E494 Sorbitan mono-oleate Banned in Australia.
E495 Sorbitan monopalmitate Banned in Australia.
E500 Sodium carbonates Large concentrations can cause intestinal problems, such as bloating, constipation and diarrhoea.
E501 Potassium carbonates Large concentrations can cause intestinal problems, such as bloating, constipation and diarrhoea.
E503 Ammonium carbonates Irritant to mucous membranes.
E504 Magnesium carbonate Large concentrations can cause intestinal problems, such as bloating, constipation and diarrhoea.
E507 Hydrochloric acid Safe in small quantities.
E508 Potassium chloride Large quantities can cause gastric ulceration.
E509 Calcium chloride No known side effects.
E510 Ammonium chloride Should be avoided by people with impaired liver or kidney function.
E511 Magnesium chloride Magnesium is an essential mineral.
E513 Sulphuric acid Not permitted in Australia
E514 Sodium sulphates May upset the body’s water balance
E515 Potassium sulphates Gastric erosion in large quantities.
E516 Calcium sulphate No known side effects.
E518 Magnesium sulphate Llaxative.
E519 Copper sulphate Essential mineral.
E520 Aluminium sulfate Aluminium inhibits the uptake of B-vitamins. It may also influence liver function in high concentrations.
E521 Aluminium sodium sulfate No known side effects.
E522 Aluminium potassium sulfate Aluminium inhibits the uptake of B-vitamins. It may also influence liver function in high concentrations.
E523 Aluminium ammonium sulfate Aluminium inhibits the uptake of B-vitamins. It may also influence liver function in high concentrations.
E524 Sodium hydroxide Not permitted in Australia.
E525 Potassium hydroxide Not permitted in Australia.
E526 Calcium hydroxide No adverse effects in small quantities.
E527 Ammonium hydroxide Not permitted in Australia.
E528 Magnesium hydroxide Not permitted in Australia.
E529 Calcium oxide Safe in small quantities.
E530 Magnesium oxide Not permitted in Australia.
E535 Sodium ferrocyanide Safe in small quantities.
E536 Potassium ferrocyanide Reduces oxygen transport in the blood, which in turn may cause breathing difficulties, dizziness or headache.
E540 Dicalcium diphosphate Not permitted in Australia.
E541 Sodium aluminium phosphate Possible link to osteoporosis, Parkinson’s and Alzheimer’s disease.
E542 Edible Bone phosphate Cannot be used by vegans, vegetarians, Muslims, Jews or Hindus. The product is made of animal bones, such as from pigs and cattle.
E544 Calcium polyphosphates Not permitted in Australia.
E545 Ammonium polyphosphates Not permitted in Australia.
E551 Silicon dioxide No adverse effect.
E552 Calcium silicate No adverse effect.
E553a Magnesium silicates Not permitted in Australia.
E553b Talc Has been linked to stomach cancer.
E554 Sodium aluminium silicate known to cause placental problems in pregnancy and has been linked to Alzheimer’s Parkinson’s, bone loss.
E556 Calcium aluminium silicate No known adverse effects.
E558 Bentonite Known to block skin pores.
E559 Aluminium silicate (Kaolin) Known to block skin pores.
E570 Stearic acid Prohibited in infant foods.
E572 Magnesium stearate Inhalation of the powder is harmful.
E575 Glucono delta-lactone No known adverse effects.
E576 Sodium gluconate Not permitted in Australia.
E577 Potassium gluconate Mildly toxic by ingestion.
E578 Calcium gluconate May cause stomach upsets and heart problems.
E579 Ferrous gluconate Safe in small amounts
E585 Ferrous lactate No known adverse effects.
E620 Glutamic acid Might cause similar problems as MSG(621), young children should avoid it.
E621 Monosodium glutamate Adverse effects appear in some asthmatic people, not permitted in foods for infants and young children.
E622 Monopotassium glutamate Can cause nausea, vomiting, diarrhea, abdominal cramps.
E623 Calcium diglutamate Can provoke symptoms similar to MSG.
E624 Monoammonium glutamate Can provoke symptoms similar to MSG.
E625 Magnesium diglutamate Can provoke symptoms similar to MSG.
E626 Guanylic acid Asthmatic people should avoid.
E627 Disodium guanylate May trigger gout, not permitted in foods for infants and young children.
E629 Calcium guanylate May trigger gout.
E631 Disodium inosinate May trigger gout, not permitted in foods for infants and young children.
E633 Calcium inosinate May trigger gout.
E635 Disodium 5′-ribonucleotide May be associated with itchy skin rashes up to 30 hours after ingestion; rashes may vary from mild to dramatic.
E636 Maltol In large quantities it can help aluminium pass into the brain to cause Alzheimer’s disease.
E637 Ethyl maltol Some countries ban it for babies and young children.
E640 Glycine Mildly toxic if ingested.
E900 Dimethyl polysiloxane No known adverse effects.
E901 Beeswaxes Occasionally causes allergic reactions.
E903 Carnauba wax Occasionally causes allergic reactions.
E904 Shellac Occasionally causes irritations of the skin
E905 Paraffins Listed as having teratogenic properties linked to bowel cancer and can cause defects.
E907 Refined microcrystalline wax Banned in Australia.
E913 Lanolin Allergies.
E920 L-Cysteine hydrochloride Is a known neurotoxin.
E921 L-Cysteine hydrochloride monohydrate Is a known neurotoxin.
E924 Potassium bromate Large quantities can cause nausea, vomiting, diarrhoea, pain
E925 Chlorine Possible health concerns.
E926 Chlorine dioxide Possible health concerns
E927 Azodicarbonamide Banned in Australia.
E928 Benzoyl peroxide Asthmatics and people with a history of allergies should avoid.
E931 Nitrogen No known adverse effects.
E932 Nitrous oxide Safe in small quantities
E950 Acesulphane potassium Possible carcinogen in humans, caused cancer in test animals.
E951 Aspartame Too many adverse effects possible to list!
E952 Cyclamic acid Banned in the US and UK due its links with cancer.
E954 Saccharines It interferes with normal blood coagulation, blood sugar levels and digestive function.
E957 Thaumatin No known adverse effects.
E965 Maltitol laxative in high concentrations.
E967 Xylitol May cause bloating and flatulence.
E999 Quillaia extract Banned in a number of countries.
E1103 Invertase Little information known at this time.
E1100 Amylase Allergies.
E1200 Polydextrose Seems safe in small doses
E1201 Polyvinylpyrrolidone Excess may cause damage to the lungs or kidneys, gas and faecal impaction.
E1202 Polyvinylpolypyrrolidone May cause damage to kidneys and stay in the system for up to a year.
E1400 Dextrin No known adverse effects, but not fully evaluated for safety.
E1401 Modified starch No known adverse effects.
E1402 Alkaline modified starch No known adverse effects.
E1403 Bleached starch Asthma.
E1404 Oxidized starch High concentrations cause diarrhoea and kidney defects in animals.
E1410 Monostarch phosphate No known adverse effects, further testing required.
E1412 Distarch phosphate No known adverse effects, further testing required.
E1413 Phosphated distarch phosphate No known adverse effects, further testing required.
E1414 Acetylated distarch phosphate No known adverse effects at low levels, further testing required. May cause diarrhoea.
E1420 Acetylated starch No known adverse effects at low levels, further testing required. May cause diarrhoea.
E1421 Acetylated starch No known adverse effects. May cause diarrhoea.
E1422 Acetylated distarch adipate No known adverse effects at low levels, further testing required.
E1423 Distarch glycerine No known adverse effects.
E1440 Hydroxy propyl starch No known adverse effects at low levels, further testing required.
E1441 Hydroxy propyl distarch glycerine May cause diarrhoea.
E1442 Hydroxy propyl distarch phosphate No known adverse effects at low levels, further testing required.
E1450 Starch sodium octenyl succinate No known adverse effects at low levels, further testing required.
E1451 Acetylated oxidised starch No known adverse effects at low levels, further testing required.
E1505 Triethyl citrate Reaction reported from those with low tolerence to MSG.
E1510 Ethanol Suspected neurotoxic hazard, danger to persons with Candida and allergies.
E1517 Glycerol acetates May cause headaches, nausea, vomiting, dehydration, diarrhoea, thirst, dizziness and mental confusion.
E1518 Glyceryl triacetate Irritations.
E1520 Propylene glycol Suspected as a neurotoxic hazard.

Personally, we are advocates for real whole food at 180 Nutrition and always look to cut out food additives and chemicals from our diet as much as possible. Hence why there are no food additives in our 180 Natural Protein Supplement.

For more information, go to The Chemical Maze.

Good Fat – Bad Fat; 5 Fats I Consistently Have In My Diet & Fats I Avoid

Good Fat - Bad Fat

By Guy Lawrence

Eat your good fats. How often do you hear that? The fear of fat is certainly changing, but how often does someone say I can’t eat that as it contains too much fat! I think the fat free consumer is still very much here but things are slowly changing.

The purpose of this post is to help with the confusion around fat. What is good fat and which fats are just plain ugly. I’ve found over time I generally have certain fats in my daily diet and there are a whole host that I do my best to avoid. I don’t worry about the calories, I only worry about the type of fats. I wrote a post here if you want to delve into fats more. And why is there a fat 1970′s cowboy dancing? Not sure but we liked the picture!

The Good Fats I Eat

The fats I eat daily are all listed below with no particular preference. There are plenty of other fats out there too which are beneficial. If they are not listed it just means I’m not using them as much. In saying that, I am a lover of cold pressed olive oil, butter, ghee, nuts and animal fats from locally farmed sources.

Coconut oil

Spiral organic coconut oilNot quite sure what I’d do without it! Coconut oil  is a saturated fat that I have in my daily diet. It is the only fat I cook with, as it’s very stable under high temperatures.

I also love it raw and will use it when I make raw high protein snacks, and I’ll often add it to my smoothies. Type ’10  uses for coconut oil’ into Google to see how great this fat really is.

Avocados

Avocado

I generally eat 1/2 to a whole avocado most days. It’s become a staple in my post workout protein smoothies, and I like it fresh with my omelettes at breakfast. I’m not worried about the calories and I eat more avocados than I do bananas.

There are countless studies and research showing the health benefits of avocados. This is a bonus as I eat them because they taste delicious!

Fish Oil

omega-3 supplement

I wrote a post on fish oil supplementation recently and you can read about it here. But in a nutshell, I think this supplement is liquid gold and is highly underestimated. If I stop taking it for a week or so I start to notice the difference.

I take up to 5oo0mg a day of fish/krill oil along with a dessertspoon of cod liver oil. As far as I’m concerned, these essential fatty acids are yes… truly essential!

Apricot Kernel Oil

apricot kernel oil

I encourage you to do your research on this one. It’s controversial because it’s high in vitamin B17. Interestingly, B17 was banned in the 1970′s due to its controversies with its reactions within the body and cancer.

Personally I use it daily on my skin and face after a shower as I feel it’s food for the skin. I also use it because of B17.

Eggs

egg yolkAnother fat that seems to cop bad press is egg yolk. I eat plenty of eggs daily and I have no problem with it. What I am concerned about though is the quality of the egg as I feel this is important. I always shop for organic free-range eggs.

What about cholesterol? I feel cholesterol is essential for our bodies and overall health and I eat it daily… But that’s just me.

So these are the fats I have daily. There are other fats that I eat too but not necessarily all the time. I try to eat fats from grass fed animals like beef so I get CLA.  I have cream and would love to get my hands on raw butter. There are also plant-based fats like flaxseed, olive oil and nut oils. If I have these I have them raw and do not cook with them under high temperatures.

The Ugly: Fats I don’t eat

I do my best to avoid the fats listed below as much as possible. My belief is that they are detrimental to ones health if eaten over time. DO NOT get these confused with the fats that I have mentioned above, no matter what they are claiming on the packet.

Hydrogenated fats

trans fatsThink margarine, spreads, potato chips, ice cream, pizza, low grade cooking oil, fast food, biscuits and sauces… The list goes on and on. I read somewhere that up to 40% of your supermarket products will contain hydrogenated fats.

Start to do your research, there’s a whole host of reasons why manufacturers use hydrogenated fats. It’s one that is worth exploring. (You can read an in-depth article on fats here.)

Homogenised Fats

homogenised fatsI’m not a fan of homogenised fats. If you don’t know what it is, think milk and think of the cream that used to be on top (which we don’t really see these days). That process is homogenisation. I wrote an article on it here if you want to read more on the topic.

Over the years I’ve cut back on my milk consumption for this reason alone. I may have the odd flat white, but I generally have a long black with cream. And I use fresh coconut water in my protein smoothies instead of milk.

Heating The Wrong Fats

frying panIt’s hard enough simply avoiding the fats I’ve mentioned, so why compound it? Personally I don’t have a problem with frying, but I generally fry under a low to moderate heat and only use certain fats. Use fats and oils with a high heat threshold. I only cook with coconut oil and I feel ghee is another good option along with red palm oil.

I don’t cook with olive oil, any nut oils or plant based oils as I feel they are no good under heat. I feel these fats aren’t as robust and are subject to rancidity under high heat. And I certainly won’t use processed vegetable oils!

So there you have it. The good fats I eat and the fats I avoid. Did you find this helpful? What do you generally eat? Are you fearful of fats? Would love to hear from you…

Big Fat Lies David GillespieWant to learn more? A great resource and read is David Gillespie’s book – Big Fat Lies

Ps. I’ll leave you with this video. Very humorous but with an interesting message…

On a side note: I truly enjoy writing these posts, hence our frequent blog posts. At the end of the day though, these are just my thoughts and feelings around a topic I’m passionate about. I encourage everyone to do their own research and check out the facts for themselves.

If you did enjoy the post and got something from it or have something to share on the topic, I would love to hear your thoughts in the comments section below. If you feel others would benefit from this then it would be great if you could share it using one of the icons below (Facebook etc). Cheers, Guy…



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180 nutrition formulas

Our superfood formulas are available in original or vegan versions in both chocolate and coconut flavours using the amazing ingredients below:

  • Cocoa

    Grass Fed Whey Protein Isolate or
    Pea Protein Isolate (Vegan Version)

    The body does not store protein, and therefore has no reservoir to draw on when it needs a new supply. Protein helps prevent muscle tissue break down after exercise and aids growth and repair. Learn more about our Whey Protein Isolate Here.

  • Flaxseed

    Flaxseed

    180 contains a perfectly balanced quantity of Flaxseed in it’s formula. Flaxseeds are a great source of fibre, lignans, protein, omega 3, vitamins, and minerals. The importance of these nutrients to exercise & body building is paramount.

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    Almond Meal

    The delicately flavoured and versatile almond is a great source of good fats, high in protein, antioxidants, magnesium, potassium, vitamin E and B. Helps sugar metabolism, energy production, nervous system function, skin health.

  • Sunflower Kernels

    Sunflower Kernels

    Are rich in Omega 6 fatty acids. Health benefits include anti-inflammatory properties and aid cardiovascular health from its vitamin E content. Also contains magnesium and selenium, a trace mineral that is of fundamental importance to human health.

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    Coconut Flour

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    Cocoa (Chocolate flavour only)

    Not only does Cocoa taste rich and delicious, evidence points to the use of raw cocoa in a medicinal capacity for over two thousand years, including treatment of fatigue, fever, heart pain, shortness of breath, kidney & bowel complaints.

  • Chia Seeds

    Were originally farmed by the Aztecs over 3500 years ago. They have been ‘rediscovered’ and modern medicine has acknowledged Chia seeds as an excellent source of protein and that is jam-packed with amino-acids, Omega-3 fatty acids and anti-oxidants.

  • Sesame Seeds

    Sesame Seeds

    Sesame Seeds are packed full of nutrients, antioxidants, vitamin B1 & vitamin E. They contain high levels of phytochemical antioxidants that help protect the body from free radicals, which have been implicated in development of cancer.

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180_nutrition_recipes

So much more than just a healthy smoothie…

Blend it, bake it, mix it and love it. From nourishing smoothies blended in minutes at breakfast time to preparing healthy snacks for the day, you’ll love how much you can do with 180. Eliminate cravings for fake food and feel healthier from the inside out:

180 Nutrition Protein Powder

180 comes in options for everyone:

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Press Play Below & Hear What Our Customers Think

A few words from a Naturopath

tania flack naturopath“Helping patients balance their protein to carbohydrate intake makes a big difference in their health as does the extra boost in nutrients, essentials fatty acids and natural fibre that 180 Nutrition provides. I would recommend 180 Nutrition to anyone who is interested in maintaining a balanced diet and achieving optimal health.”
Tania Flack – Naturopath, Sydney

Nutritional Information – Original Formula

Servings per 1.5kg bag: 30 Serving Size: 50gm Average qty per serve Average qty per 100gm
Energy kj 873 1745
Dietary Fibre gm 6 12
Protein gm 22 44
Cholesterol gm 0 0
Fat, Total gm 11 22
Saturated gm 2 4
Carbohydrate gm 11 21
Sugars gm 1 3
B Vitamins mg 10 21
Folate (B9) ug 23 47
Calcium mg 122 245
Magnesium mg 71 143
Potassium mg 205 411
Iron mg 2 5
Zinc mg 2 3
Sodium mg 35 70

 

Nutritional Information – Vegan Formula

Servings per 1.5kg bag: 30 Serving Size: 50gm Average qty per serve Average qty per 100gm
Energy kj 860 1720
Dietary Fibre gm 6 13
Protein gm 21 42
Cholesterol gm 0 0
Fat, Total gm 12 24
Saturated gm 2 4
Carbohydrate gm 9 18
Sugars gm 1 1
B Vitamins mg 12 24
Folate (B9) ug 25 51
Calcium mg 66 133
Magnesium mg 112 224
Potassium mg 335 670
Iron mg 5 10
Zinc mg 3 7
Sodium mg 249 499

 

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