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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.

Why Some People Lose Weight Quicker Than Others… With Jonathan Bailor

The above video is 2:50 minutes long.

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

Guy: If you’ve been following us and our podcasts for a while, you’ll probably be aware that we believe every ‘body’ is different when it comes to weight loss, diets, health and even exercise! I think the short clip above is gold when it comes to having a greater understanding of our bodies and why some people will lose weight quicker than others.

Jonathan Bailor & the calorie myth

Our fantastic guest today is the very lively Jonathan Bailor. Jonathan is the author of the NYT best selling book; The Calorie Myth.

He exposes the fundamental flaw upon which the diet industry has been built: the “eat less + exercise more = weight loss” equation simply doesn’t add up.

In this revolutionary work informed by over 1,300 studies and the new science of fat loss, food, and fitness, Bailor shows us how eating more—of the right kinds of foods—and exercising less—but at a higher intensity—is actually the key to burning fat, healing our hormones, boosting metabolism, and creating long-term weight loss.

Full Interview: How to Eat More, Exercise Less, Lose Weight & Live Better

In This Episode:

downloaditunesListen to Stitcher

  • Why counting calories is outdated and is not the best approach to long-term health
  • Why the body acts like ‘kitchen sink’ & should be the first thing to address weight loss
  • How to eat more & exercise less for better health
  • Jonathan’s favourite & most influential books:
    Antifragile by  Nassim Nicholas Taleb
    - The 7 Habits of Highly Effective People by Stephen Covey
    - How to Win Friends & Influence People by Dale Carnegie
  • And much much more…

Get More Of Jonathan Bailor:

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Full Transcript

Guy Lawrence: Hey, this is Guy Lawrence at 180 Nutrition and welcome to today’s Health Sessions. So, today we’ve got a fantastic guest lined up for you. I know I say that every week, but that’s okay anyway, because we like to think they’re fantastic anyway.

He is an internationally recognized wellness expert who specializes in using modern science and technology to simplify health. I know we certainly want to simplify health with our message.

Our special guest today is Jonathan Bailor and he’s collaborated now with top scientists for more than 10 years to analyze and apply over 1300 studies, which led him to write; which became a New York Times bestselling book called “The Calorie Myth” which came out, I think, at the beginning of 2014.

Now, “The Calorie Myth” comes with the slogan, “How to Eat More, Exercise Less, Lose Weight and Live Better.” And I think after all the years that I’ve been doing this, this certainly is a message that I like to push as well.

It was great to get Jonathan on today to share his wisdom that he’s learned. And of course it’s, you know, the quality of the food, not the quantity. I certainly don’t count calories any more, that’s for sure, and that’s a big message.

But also, on top of that, what Jonathan shares with us is that high-quality foods balance the hormones that regulate our metabolism and what’s behind that. He has a great analogy as well where he talks about the body’s regulatory system becoming, inverted commas, “clogged.” And it prevents us from burning those extra calories and actually, you know, the body running at its full efficiency.

So, we get sucked into it and he shares some fantastic bits of wisdom with us for today’s show. So, I have no doubt you’re going to get lots out of it.

I also did some mathematics yesterday. Yes, I do get a calculator out every now and then and worked out that somewhere in the world every four minutes, at the moment, somebody’s listening to a 180 Nutrition podcast.

I thought that was actually pretty cool and thought I’d share that with you. It keeps inspiring me and spurring me on to do these podcasts more and I truly want to try to get into the top five on iTunes here in Australia, at least, in the health and wellness section by the end of this year.

And the reality is, the only way I can do that is with your help. All you need to do is subscribe, hit the five-star and leave us a small review if you’re genuinely enjoying these podcasts and they’re making a big difference to your life.

I’ve always pushed for podcasts. They’ve made a huge impact on my life over the years and it’s certainly something I love doing and strive to do even more and continue to get this message out there and simply reach as many people as possible in the way we do it.

So, if you could take two minutes and do those things for us, it would be greatly appreciated.

Anyway, let’s go on to Jonathan Bailor and you’re going to thoroughly enjoy this. Thanks.

Guy Lawrence: Hi, this is Guy Lawrence. I’m joined with Stuart Cooke. Hey, Stu.

Stuart Cooke: Hello, mate.

Guy Lawrence: And our awesome guest today is Jonathan Bailor. Jonathan, welcome to the show.

Jonathan Bailor: Hey, guys. Thanks for having me.

Guy Lawrence: That’s fantastic, mate. We found over the years that this topic of counting calories, weight loss, even exercise, has a great deal of confusion. So, we’re looking forward to getting some clarity and pearls of wisdom from you today for our audience. So …

Jonathan Bailor: Well, I hope I provide as much wisdom as I can.

Guy Lawrence: That’s appreciated, mate.

So, the way we start the show is, would you mind just sharing a little bit about, you know, background, what you do and why we’re excited to have you on the show? Because I know you’ll do a much better job than me in doing that.

Jonathan Bailor: Yeah. I know we’re limited on time, so I’ll give you the short version, because I could give you a very long version.

My journey actually started when I was very small. I’m talking 3 years old. If you go to my website, SaneSolution.com and you check out the backstory, you’ll actually see photos that confirm that I was really into eating and exercising and trying to become a Superman even when I was really, really, really young.

So, I grew up as a naturally thin person. I still am a naturally thin person. And don’t hate me; this is going to come full-circle and turn out to be a good thing. But I wanted to get bigger. I wanted to be like my very athletic older brother.

So, I became a personal trainer over at Bally Total Fitness here in the States and that’s the way I paid my way through college. During that time period, I had a painful experience that then changed the trajectory of my life moving forward.

So, while I was a trainer, this was during my late teens, early 20s, I was eating and I’m not exaggerating, 6,000 calories per day in an effort to try to get bigger. Like we sometimes forget that there are people who want to gain weight and can’t do that.

But while I was doing that, I was training predominately mothers and grandmothers who I was telling to eat 1200 calories per day and we were all trying really hard. I was trying really, really hard to gain weight and I knew I was eating 6,000 calories per day.

These were partners at law firms and MDs and they weren’t stupid people. They weren’t lazy people. They were really; really smart, brilliant, capable people. And I saw their food journals. I knew they were eating 1200 calories per day and they weren’t losing weight.

And I was stuck with this reality, which is, “Hey, I’m a homosapien. We’re all homosapiens. How is it that I can eat 6,000 calories per day, try my hardest and not gain weight? And these people, same species, can eat 1200 calories per day, exercise more than I’m exercising and not lose weight.

So, that then caused me to quit being a trainer, because I felt I was a failure, because I was. I couldn’t even reach my own goals. And it set me on this journey, which got us where we are today.

Which was 15 years of deep, deep, deep, deep academic research with top doctors and researchers at the Harvard Medical School, Johns Hopkins, UCLA, like 1300 studies, New York Times bestselling book, USA Today bestselling book, blah, blah, blah, blah blah … to answer the one question, which is: Why is it that some people can eat a whole lot of calories and not gain weight and other people eat very few calories and not lose weight? What’s going on there?

Guy Lawrence: Yeah. There you go and I got to say, Stu is exactly that person you just described.

Stuart Cooke: I am that person. I’ve done the whole 6,000 calories a day thing for two weeks. I did it as a self-experiment when we were on holiday and I really wanted to put on a little bit of size and I lost a kilo and a half. It just goes to show that we’re all very, very different biological machines.

I had a question for you, Jonathan, because over the course the weekend I went with my family and we visited some markets and when I in the queue I was kind of listening to the lady behind me queuing up pay to get in and I heard her tell her partner, “I can only eat 500 calories today and so, I don’t want to be naughty.” And I thought, “Boy, that’s not a huge amount.”

So, I’m just, you know, kind of crazy, but how did we in up counting calories?

Jonathan Bailor: Well, starting back in, at least in the States, so in the States in the late ’70s there was a bunch of government documents that came out that said …Well, first they thought that we were unhealthy back then.

So, they thought we were unhealthy back then, oh boy. We thought we’re just horribly, like orders of magnitude worse since then. And some of guidance was to eat less and exercise more and also to change the composition of what we were eating. Specifically to eat less fat and to eat more carbohydrate and anything as long as it was low in fat. And the way they simplified this message for everybody, was to introduce the concept of a calorie into the mainstream.

It’s hard to imagine right now, but prior to the 1980s or so; I mean, in the ’70s even exercise was thought of kind of some weird fringe thing, right. It wasn’t this popular thing that everyone did. In fact, my mother tells me a story… My mother’s not that old; she’s in her late 60s, that when she went to University she was not actually even allowed in the gym. It was thought of as bad; unhealthy for women to exercise.

So anyway, starting in the late 1970s the concept of the calorie and the concept of exercise entered the mainstream and we were told that we just need to eat less and exercise more. So, exercise more is why exercise got introduced and eat less was just … okay, eat less, what’s that mean? It means eat less calories.

Stuart Cooke: Right.

Jonathan Bailor: So, we stopped talking about food and we started talking about calories and just telling people, “Hey look, all you have to do is eat fewer calories and exercise more and all your problems will go away.” And if you just, you know, for whatever reason and we can talk about that, since then everything’s gotten worse.

So, clearly that doesn’t work. We can debate why it doesn’t work, but the guidance to just eat less and exercise more has not worked.

Guy Lawrence: There you go. Do you think that the message is changing? I mean, if you still walk in the gymnasium, I don’t know what it’s like in the States, but is everyone still counting their calories and on a kind of exercise-diet program?

Jonathan Bailor: It’s changing. So, the exercise isn’t really changing. People still think they need to exercise more and more and more. In fact, with things like Fitbit and all the tracking tools, it’s actually getting worse.

But the eating, I think, we are, actually I know we are, statistically seeing things like Weight Watchers and calorie counting is thought of a little bit as last generation.

Stuart Cooke: Right.

Jonathan Bailor: And new generation is much more … if you think about the things that have garnered headlines recently. There’s things like veganism, Paleo, Atkins, South Beach. And while those are all very different, they do share one thing in common and that’s change what your eating, not how much your eating.

Guy Lawrence: Yeah. It’s so important. I remember, Jonathan, a couple of years ago stumbling across your video “Slim Is Simple.” And I remember sharing it to our audience, but you had an analogy of the kitchen sink, which we thought was spot on. Would you mind sharing that analogy with us, please?

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Jonathan Bailor: Sure. The reason that the “calories in/calories out” equation, which again it’s not that that doesn’t exist, it’s just that that’s an oversimplification. The reason that stuck is because it seems intuitively correct.

It’s like, “Oh, your body works like a balance scale and if you exercise more for here, it shifts and you lose weight. Or if you eat less it shifts.” But that metaphor, while it’s intuitive, it’s wrong, and a better metaphor is to think of your body a little bit like a clogged sink.

So, when a sink is unclogged; so when a sink is working properly, when a sink is working as it’s designed to work, more water in just means more water out, right? Because the sink is designed to balance itself out.

Now, to be clear, if you dump a bucket of water in your sink, the water level may rise temporarily, but it will go down and you usually don’t dump buckets of water into your sink. That’s not how most people use their sinks.

But now, if your sink gets clogged, any amounts of water, right, you just leave your faucet running just a little bit, it will cause the water level to rise and evidently to overflow. And now you could say: Oh my God, my sink is overflowing. Here’s what I’m going to do. First, I’m never going to wash my hands again, because putting water into the sink will only make it worse. So, I’m going to put less water in, and then I’m going to dress up in Spandex and I’m going to get a teaspoon and I’m going to put on techno music and I’m just going to be like “boom, boom.” And I’m just going to bail water out of that sink for like two hours per day and I’m going to be extreme about it.

And, again, the water level will fall. But why not just unclog the sink, right? The problem isn’t that there’s too much water in the sink or that you’re not pulling enough water out of the sink. The problem is the sink has a lost its natural ability to balance itself out.

So, our body works similarly. When we eat the wrong quality of food, just like when you put the wrong quality of stuff in a sink, it gets clogged, right? Sinks don’t get clogged from using a lot of water. They get clogged from putting things other than water, other than things they’re designed to handle, in them.

So, when you put things other than food into your body, it gets clogged. And at that point more in does result in more fat stored. Whereas conventionally, more in would just result in more out or more burnt.

Guy Lawrence: Perfect.

Stuart Cooke: Perfect. That is beautiful. No, I love that and it was such a visual message when we saw it. It just made perfect sense.

So, where do most people get it wrong then, when trying to lose weight? I guess one, you know, not understanding the analogy of how everything works together. But if you could offer a couple of kind of golden nuggets of information, what would they be?

Jonathan Bailor: The first and most important is that, it’s not their fault. Because the experts have given them incorrect information, right? So, if we were told, and this seems crazy, but it actually happened; if we told that smoking wasn’t bad for us and then we all got lung cancer, is that our fault? Smoking is delightful, I guess, I’ve never smoked. But people who smoke seem to really like it and if you were told it wasn’t bad for you, you’d do it, right?

So, up until this point, especially if you’re over 25, you’ve been told you need to count calories. You need to eat less and you need to exercise more. And chances are you’ve done that.

Let’s be very clear. You’ve lost weight. We’ve all lost weight. The issue is you haven’t been able to keep it off.

The reason you haven’t been able to keep it off is because you’re sort of fighting against that clogged system, rather than unclogging it itself.

So, the first piece of wisdom, yes, wisdom, I would tell people is that if you want a different result, you have to take a different approach and it’s not your fault.

And a different approach is so much simpler. It’s what every single person ever did prior to the obesity epidemic. Which is, eat stuff, eat food, like actual food when you’re hungry, stop when you’re full, and just move your body.

Stuart Cooke: Wow. You mean real food?

Jonathan Bailor: Real food.

Stuart Cooke: No plastic food? Packaged food?

Guy Lawrence: Now, you’ve touched on a point there, because so many people have unknowingly got it wrong and they’re genuinely out there trying to do the best they can, what they perceive to be a healthy approach. And that is one really frustrating thing.

You know, can you touch on a little bit as well for us regarding hormones and how they can affect weight? Because I think that’s a real strong topic as well.

Jonathan Bailor: It’s very important and it actually relates back to the “just eat real food” message as well.

So, I want to … I’m going to address hormones and I also want to address the “just eat real food” message.

So, important distinction here: One is, prior to the obesity epidemic people just ate real food, but all they ever ate was just real food. So, I want to make a distinction between someone who’s never been hormonally clogged, continuing to just eat real food, and someone who is hormonally clogged now, who needs to first unclog and then move forward. Right?

So, that’s sort of really important. Because if you took someone … say you have a person who’s 250 pounds and is diabetic and you say, “Just eat real food,” and they take that to mean, “I’m going to get 60 percent of my calories from white potatoes.”

Like, white potatoes are real food. They’re found directly in nature and they have nutrients in them, but we have to actually heal the body first and that requires a little bit more nuance than “just eat real food.”

So, the value that I try to bring to the table is taking sort of common sense wisdom, which is do what we did prior to having the problem with really rigorous modern science. To pair those together and to say that “just eat real food” actually isn’t enough guidance.

Because when you understand hormones, you understand that there are certain types of real food that are a lot more hormonally beneficial than other types of real food and based on your hormonal state, we need to adapt that. And also just from a common sense perspective for … like tobacco is real and found in nature, but it doesn’t mean it’s good for you.

So, we’ve got to take the “just eat real food” guidance, then we need to understand our hormones. We need to understand our neurobiology. We need to understand our gut biology. Then we need to refine down the best real foods to heal our hormones.

Guy Lawrence: There you go.

Stuart Cooke: Perfect. Okay. So, has anyone from a kind of regional and cultural perspective, has anyone got it right in terms of their diets or the way that they have always been eating? And I’m thinking, like, Mediterranean diet for instance, something along those lines.

Jonathan Bailor: A lot of the debate that takes place on the internet is, you know, like, “What’s best? Like high carb/low carb, all this, like, which types of real food should you eat?”

Now, again this depends on your goals. It depends on your starting point. So, one thing we can’t argue with is results.

So, there are tribes that eat a super high-fat diet, have always eaten a super high fat diet and are radically healthier than the average westerner. There are tribes that eat a very a high carbohydrate diet and have always eaten a very high carbohydrate diet and are very, very healthy.

There is no culture anywhere, ever, that has eaten a 40 to 60 percent refined nonsense diet, which is what most Americans eat, that is healthy.

So, what we need to do is sort of focus less on, I think, what one way is right and what we can focus on and with a lot more confidence, is what is wrong. Like, it’s way easier to disprove something than it is to prove something.

So, I don’t know if we’ll ever know the perfect human diet. Just like I don’t think we’ll ever know the perfect outfit a person could wear. I don’t think one exists. I think it’s contextually dependent.

But I do think we know what we should not be eating and if we can just get rid of that stuff, we’d be good to go.

Guy Lawrence: Yeah. A question popped in there, So, with everything we’ve covered so far, right, if somebody’s listening to this and they might be late 30s, early 40s and they’ve neglected their health and they’ve got to a situation in life where they’re overweight. They’re behind the eight ball a bit. They’re realizing that, “Oh shit. My kitchen sink is blocked and all these diets I’m doing is not working and I’m frustrated. I’m just over it all.” That’s all great.

What would your advice be? Where would you sort of start chipping away with that? What would be the first protocol? And they’re probably exercising every day too.

Jonathan Bailor: From a food perspective it’s very, very simple and that’s where the SANE framework comes in to play.

So, SANE is the name of my brand. But it’s also … it was just, you know, I don’t know if God or some higher power had this planned out all along, but eight years into my research I was trying to figure out; okay it’s all about high quality. We get that. It’s about quality not quantity.

And then I noticed that there were these four factors in the research, which helps to determine … like, you ask someone on the street, “Hey, what’s a high quality food?” They’re like, “I don’t know.” If they’re a vegetarian they give you a much different answer than if they’re Paleo, right?

So, how do you actually, scientifically, objectively determine the quality of a food? And then once you can answer that question, I can then tell you, “Step 1 is eat these. Step 2 is eat these.”
So, let me unpack that really quick.

So, SANE is an acronym fortuitously for the four factors that determine the quality of a food.

So, the S stands for Satiety. This is how quickly a food fills you up and how long it keeps you full. So, you know, like, soda you can drink 600 calories of soda and it does nothing to satisfy you. In fact, it actually makes you hungrier, right? So, there’s low satiety.

The A is Aggression. Where the hormonal impact a food has, so glycemic index, glycemic load, things like that.

N is Nutrition. So, the amount of nutrients, essential nutrients: vitamins, minerals, amino acids, fatty acids, you get it per calorie.

And then E is Efficiency or how easily your body could store the given calorie as fat.

So, for example, protein is very, very difficult for your body to store as fat. It’s not an energy source. It’s a structural component. So, if you ate just way too much protein, all sorts of chemical processes would have to happen in your body before that could even be stored as body fat. So, it’s very inefficient. That’s why higher protein diets often result in weight loss.

Anyway, so now we just have to say, these are four scientifically proven and scientifically measurable factors. And we can just stack foods, right? We can say which foods are the most satisfying, unaggressive, nutritious and inefficient.

And when we do that, here’s the coolest thing; here’s where it all comes together beautifully. So, the most rigorous science in the world and common sense come together.

So, the most satisfying, unaggressive, nutritious and inefficient foods on the planet are, drum roll please: non-starchy vegetables, right? So vegetables you could eat raw.

Stuart Cooke: Right.

Jonathan Bailor: You don’t have to eat them raw, but you could. So, corn and potatoes, you can’t eat them raw. They’re not vegetables. They’re starches.

So, the first thing I’d say is, 10-plus servings of non-starchy vegetables every time you’re eating. Non-starchy vegetables. Non-starchy vegetables. Non-starchy vegetables.

Next on the list is nutrient-dense protein. So, these are humanely raised animals. Also certain forms of dairy products that are low in sugar, such as Greek yogurt or cottage cheese.

Then next on the list or in terms of volume of what you’re eating are whole food fats. So, these are things that get the majority of their calories from fat, but are whole foods. So, eggs, nuts, seeds, avocados, things like that.

And then finally, low-fructose fruits. So, not all fruits are of equivalent goodness. For example, blueberries have a lot more vitamins and minerals and radically less sugar than something like grapes.

So, I would tell them, “Here’s your four steps. In order, you eat: non-starchy vegetables, nutrient-dense protein, whole food fats, low-fructose fruits.”

Fine anybody on the planet who’s doing that and has done that and isn’t free of diabetes and obesity and I will be shocked.

Guy Lawrence: There you go.

Stuart Cooke: I like it. I like it simple. So, I’m guessing then that foods that really don’t adhere to any of those quantities would be insane to eat, right?

Jonathan Bailor: That’s exactly right. They’re insane. And there’s actually three factors I forgot to mention.

So, if you don’t want to remember satiety, aggression, nutrition and efficiency, you can remember three things, which are a little bit simpler, and that is: water, fiber and protein.

So, sane foods are high in water. They’re high in fiber. They’re high in protein. Insane foods are low in those things.

So, for example, processed foods. If you notice, they’re all dry. So, cookies, cakes, crackers, pies, you put them in a blender you get a powder. You don’t get something liquidy. They’re low in fiber and they’re low in protein.

Stuart Cooke: Perfect.

Guy Lawrence: So, with all that said, right, Jonathan, what did you have for breakfast this morning?

Jonathan Bailor: I had a green smoothie. So, green smoothies are God’s gift to humanity. And I also had a, believe it or not, some SANE ice cream.

Guy Lawrence: There you go.

Stuart Cooke: What is SANE ice cream?

Jonathan Bailor: What is SANE ice cream? Yes. So, it’s a combination of coconut. So just shredded, unsweetened coconut. Chia seeds, some clean whey protein powder, cinnamon, guar gum, vanilla extract.

Guy Lawrence: Sounds good.

Jonathan Bailor: Some stevia and I freeze it and then I thaw it for two hours. Throw it in the blender and I eat it.

Stuart Cooke: Fantastic. That sounds awesome.

So, we got a tiny bit of time left. I just wanted to touch on exercise for you. Given that everything you told us about the way the hormones interact with our body and the way that we look and feel: running shoes or kettle bells? So, what do you think?

Jonathan Bailor: Oh my goodness. I’m going to offend some people here. I’m going say neither.

Stuart Cooke: Right.

Jonathan Bailor: So, kettle bells are certainly preferable to running shoes, but I think we can do even better. And remember that my message is targeted at, let’s say, the average American and if you hand the average American a kettle bell, all they’re going to do is hurt themselves.

Guy Lawrence: Uh-huh.

Stuart Cooke: Right.

Jonathan Bailor: So, it’s not that kettle bells are bad, it’s that kettle bells are probably like Step 6.

Stuart Cooke: Yeah.

Jonathan Bailor: So, Step 1 would be … I want people to focus on doing very heavy resistance training, very slowly. And the “very slowly” is very important, because the quickest way to derail your fitness efforts is to hurt yourself and to try to do too much too soon.

So, instead of trying to do more running, you would do less, but way higher resistance and way slower weight training.

Guy Lawrence: Yeah.

Stuart Cooke: Perfect. And across the board: male, female, everyone?

Jonathan Bailor: Yeah. And in fact, I would say, even more so for females, simply because they have heard the opposite message for so long. I mean, since the ’50s, guys have been told to left weights. Women have been told the exact opposite. And women, especially given the hormonal changes that take place in women’s bodies, like post-menopause and after having given birth to children, the hormonal therapy that heavy resistance training can have on a woman’s body is fantastic.

Guy Lawrence: Yeah. You know you’re spot on, because I worked as a fitness trainer for many years and the biggest mistake I would see is people who haven’t done anything for three or six months and they get all motivated and then they come in and they go hard and then the next thing you know, after a week later, they’re just out of there. They couldn’t just turn up, slow it down and then create a progression as each week goes by.

Jonathan Bailor: Yeah, and Guy and Stuart, can I add one thing that I think is going to be really helpful for your audience, because it’s been really helpful for me?

Guy Lawrence: Yeah. Go for it. I’m not in the way.

Stuart Cooke: Yeah.

Jonathan Bailor: Not at all. I’m looking at my camera but not at your faces.

So, there’s a … one of the most influential books that I’ve ever read in my entire life, easily, is a book called “Antifragile” and I can’t pronounce the guy’s name. It’s like Taleb is his last name. Anyway, he makes a point in the book that oftentimes the longer something has been around, the more likely it is to be true or good and the more likely it is to continue into the future.

So, for example, these sort of cutting; these new forms of exercise, like how often do we see something new that comes around and then next year it’s gone?

Guy Lawrence: Yeah.

Stuart Cooke: Yeah.

Jonathan Bailor: Whereas, like, squats, pushups, shoulder press, chest press, like these six physical movements; like move heavy things in the basic way your body is designed to move, that’s been around for a long time. It works for a really long time. Anyone who actually knows anything about building a world-class physique will tell you that their workout routine revolves around squats, bench press, dead lifts, pull-ups, shoulder press and basically those five exercises.

So, just anytime, whether you heard something new fancy… blah, blah, blah. Get the basics done really, really well and you’ll achieve fantastic results.

Guy Lawrence: There you go. And that was “Antifragile” was it?

Jonathan Bailor: Yes.

Guy Lawrence: The book?

Jonathan Bailor: Yeah.

Guy Lawrence: Okay. We’ll link it in the show, one of us. That’s great.

Stuart Cooke: Wow. No, that’s good information. I’m just thinking about you, Guy, with your new passion for Zumba. How that fits in?

Guy Lawrence: Don’t tell anyone. Yeah.

Stuart Cooke: No, exactly.

So, I wonder whether you could tell us a little bit about your book, “The Calorie Myth” because I’ve been reading a little bit about it and it sounds quite exciting. So, could you share that, please?

Jonathan Bailor: Yeah. It’s the culmination of 13-plus years of research, distilled down into, really, three sections. The first is we bust the three; like, none of this is going to make sense unless you can free yourself of three myths.

And the first myth is you have consciously count calories. That’s a myth.

Stuart Cooke: Yeah.

Jonathan Bailor: I prove that definitively in the book. The second is that a calorie is a calorie. So, we disprove that definitively in the book. And the third is that calories are all that matter and that’s where hormones come into play. We disprove that in the book.

Then we talk about how all these myths, which we, I mean like, disprove, disprove in the first part of the book. Like now, “That’s crazy!” Well, how did we come to believe that anyway?

And then the third part of the book we introduce the solution. So, the new quality-focused eating and exercise and then also introduce you to SaneSolution.com, which is my company,

And also people read “The Calorie Myth” and they say, “Okay, that’s great. You’ve blown my mind. You’ve stripped away everything I thought I knew about eating and exercise. So, now what do I do?” And we provide meal plans, tools, resources, all kinds of fun stuff like that on sanesolution.com to help you live that new lifestyle.

Guy Lawrence: Perfect.

Stuart Cooke: Perfect. Excellent.

Guy Lawrence: It’s all well and good, and that’s the one thing we see, right? It’s all well and good understanding this message: “Yes, and I’ve got to change” but actually implementing it on a daily basis, moving forward is quite a; can be quite a challenge and certainly support is needed. Yeah, we’ll certainly link back to that as well, Jonathan. That sounds awesome.

So, mate, we’ve got a couple of wrap up questions we ask on the show.

Jonathan Bailor: Sure.

Guy Lawrence: First one is, what’s the best piece of advice you’ve ever been given? And this normally stumps everyone.

Stuart Cooke: We’ve got him, Guy. We’ve got him.

Jonathan Bailor: Uh-oh. This is the first one that popped into my mind. So, it’s from my mom and it’s, “If you have to think about it, the answer is no.” So, if you debating whether or not something’s good or bad, it’s bad. Because that’s your brain trying to tell you, “You know better.”

Guy Lawrence: Yeah.

Stuart Cooke: That’s good. That does resonate with us actually.

Guy Lawrence: Yeah. Excellent. One more, mate, and you touched on it earlier about a book. Is there any books that spring to mind that have influenced you over the years that you want to share with the audience?

Jonathan Bailor: Oh, absolutely. In fact, I could give you the numbered list right off the top of my head. So, the most influential book I’ve ever read is the “Seven Habits of Highly Effective People” by Stephen Covey.

Guy Lawrence: Yeah.

Jonathan Bailor: Without question. Also high on the list is, “How to Win Friends and Influence People” by Dale Carnegie.

Guy Lawrence: Yeah.

Jonathan Bailor: “Antifragile” is on the list. I think, at least off the top of my head, those would be the three that most resonate right now.

Guy Lawrence: Yeah. Perfect. Excellent.

And for anyone listening to this where can they get more Jonathan Bailor?

Jonathan Bailor: Please go to: SaneSolution. So… SaneSolution, singular. Not solutions, SaneSolution. Not thesanesolution. Not thesanesolutions, but SaneSolution.com.

Guy Lawrence: Brilliant. And have you got any exciting projects coming up in the future, mate, that people can look forward to in the pipeline? Any more books?

Jonathan Bailor: Oh, absolutely. Well, we’ll see on the books, right? Now we’re focused on helping people actually live this lifestyle and we’ve found that the easiest way to do that is to make real, whole, SANE food more convenient.

So, we’re reinventing the supplement world. We’re kind of replacing supplements with what we’re calling “meal enhancements” which is whole real food put into a convenience form so that you could get eight servings of the best non-starchy vegetables in the world in like 17 seconds.

It’s incredible. It’s like taking all that’s good about supplements, but moving it into the whole foods space so it’s all natural. And you can check that out at: SaneSolution.com. Just click store. It’s pretty phenomenal.

Guy Lawrence: Perfect.

Stuart Cooke: Fantastic.

Guy Lawrence: And that’s our message too. I think that the whole industry is moving that way and the sooner it does, the better.

Jonathan Bailor: And we ship to Australia.

Guy Lawrence: There you go. It’s got a long way to come, but it does get here.

Stuart Cooke: Absolutely. I’ll place my order today.

Guy Lawrence: Yeah.

Stuart Cooke: Fantastic.

Guy Lawrence: Jon, thanks so much for coming on the show, mate. That was awesome. We really value your time and I have not doubt people heaps out of that.

Jonathan Bailor: Awesome. Thanks guys.

Guy Lawrence: Good on you, Jonathan, and thank you.

Stuart Cooke: Thank you.

Guy Lawrence: Bye, bye.

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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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5 Benefits Of Using Green Superpowder Food

Greens Superfood Powder

If you want a simple way to help improve your daily wellness, then try adding a Green Superfood Powder to your diet. There are certainly many potential benefits by bringing it into your regimen. Below is a list of some of the fantastic benefits it can offer by including it your diet every day:

1. Makes It Easier For You To Get The Recommended Serving Of Vegetables

Most people are well aware of the fact that consuming vegetables will help benefit their health in many ways. Health experts recommend getting five servings of vegetables per day. However, most people find this difficult and are not meeting this requirement. A greens supplement can make a great alternative and makes it easier for you to get the recommended five servings of vegetables daily with no fuss.

2. Helps You Eat Healthy While You Are On The Go or Travelling

It can be difficult to eat healthy if you have a busy lifestyle. This is why many people turn to fast food, which is devoid of the nutrients that you need. A well constructed greens formula will provide you with the minerals and vitamins you need. That is why it is a great choice for people who are always on the go. You do not have to let a busy lifestyle stop you from getting the vitamins and minerals you need.

It also great to take travelling and we like to think of it almost like a nutritional insurance policy. When in foreign countries, it can be difficult to eat healthy, and we also tend to over indulge! Takings a greens powder can be an easy way with all the nutritional benefits can be a great way to combat this.

3. Goes Great With The 180 Smoothie For Breakfast

The 180 Natural Protein Superfood Smoothie is something else that you can include in your diet to improve your health. A great place to start is with breakfast, as you can easily replace those high carb sugary cereals and toast. We encourage putting a few green vegetables in a smoothie, but not everyone like doing this. The Greens Superfood Powder is a great and quick alternative. You can add a little fruit to sweeten it to taste and you have one nutrient rich breakfast that takes no time at all to make!

4. High In Antioxidants

One of the key things that you can do to maintain optimal health is to fill your diet with antioxidants. An antioxidant is a substance that inhibits cellular damage. They can also protect you from oxidative damage, which is caused by free radicals. Keep in mind that oxidative damage can trigger many illnesses and chronic disease. Antioxidants can also lower inflammation in the body. Inflammation occurs when there is an illness or injury. However, chronic inflammation can lead to many health problems (you can learn more on inflammation here).

A healthier immune system is another potential benefit that you can reap from antioxidants. If you have a strong immune system, then you will be less prone to illnesses. A strong immune system can also help protect you from cancer. Furthermore, your body will have an easier time fighting off illnesses if you have a strong immune system.

Antioxidants may also slow down the aging process. They can help increase collagen production. Collagen production has a tendency to decrease as you get older. Therefore, the Green Superpowder Food can potentially help you look and feel younger.

5. You Eat a Greater Variety Of Vegetables

They say variety is the spice of life, well we believe this is the same for your vegetables too! One of the great benefits of using a greens superfood powder is being able to access leafy greens that are rich in nutrients which you wouldn’t necessarily eat. Life giving plants like barley grass or wheat grass, or even aquatic one s like kelp!

This is why we created 180 Greens Plus.

Probably The Best Description Of Inflammation You’ll Ever Hear



The above video is 3:03 minutes long.

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

Dr John HartThe word inflammation gets thrown around all the time. From bloggers, health nuts, athletes and practitioners; they all say eat this or do that to reduce inflammation! But do you really understand what inflammation is, and more importantly, what low-grade inflammations is?

Well have no fear if you don’t, because if you are willing to commit three minutes of your time to the above video, you will hear probably the best description of inflammation and why you REALLY need to know about it.

This week our special guest is Dr John Hart who is a longevity medicine practitioner. This is probably the most important podcast we’ve done to date and we highly recommend you check it out, as he explains the simple things you can do to avoid chronic illness, live longer, healthier, happier and improve the quality of your life.

Full Interview: Mastering Hormones, Gut Health, Inflammation & Living to 120 Years Old


Audio Version of the Full Interview Here:


downloaditunesListen to Stitcher
In this episode we talk about:

  • How to add healthy and happy years onto your life by making simple changes
  • The best description of inflammation you’ll ever hear
  • The best description of leaky gut you’ll ever hear
  • Why hormones are crucial to our health, vibrance & labido!
  • Applying the ‘Big 5′ to avoid the pitfalls of chronic disease as we age
  • And much much more…

CLICK HERE for all Episodes of 180TV

Get More of Dr John Hart Here:

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

Full Transcript Interview:

Guy Lawrence: Hi, this is Guy Lawrence of 180 Nutrition and welcome to another episode of the Health Sessions. You know, I might be a little bit biased, but it never ceases to amaze me when we have guests on and some of the information that they impart with us and today’s guest is absolutely no exception about this.

I might have repeated it before, but the more I learn I realize the more I don’t actually know. Because every time I seem to explore these rabbit holes, when it comes to health and wellness and life and nutrition and you name it, the more things are just getting revealed to me.

If you’re watching this podcast in video, you probably notice my jaw is opened for half of it, because the information I just shared on you is just absolutely, I find it absolutely fascinating and it’s fantastic to be bringing the podcast to you today.

Our fantastic guest is Dr. John Hart. Now, he’s a fantastic and beautiful human being and he’s a longevity medicine practitioner and we delve into essentially the human body and the life of the human body and how we can extend it and live actually a happier, healthier life going into our 40s, 50s, 60s, 70s, 80s and even beyond that. Which is awesome!

He talks about two specific things, which is: life span of the human being, but also then the health span of the human being. And the idea is to expand the health span so the quality of your life continues as you get older as well and then that has a knock-on effect, because it obviously affects your life span. And doing this as well, I probably heard the best description of leaky gut I’ve ever heard as well and the importance of it.

So, we dive into so many things and it’s definitely going to be a podcast I’m going to play to myself a couple of times to re-get this information. So, I have no doubt that you’re going to get a lot out of this today.

We also get emails, you know. Sometimes this information is overload, where’s the best place to start? How do we do it? And I find myself repeating these things, so I thought I’d print a podcast.

If you’re new to 180 Nutrition, download the e-book. It’ll probably take you 30 minutes to read. It’s 26 pages. It’s written in a nice simple manner, outlining what we feel to be the best principles for health, to apply for long-term health. Simple as that!

Our 180 Superfood, you know, it’s completely natural. If you want to start cutting out processed foods from your diet, which is what we always encourage and recommend, all you have to do is get some 180 Superfood.

I have it in a smoothie every morning. So, I’ll mix it with some fats, like avocado. I normally put a greens power in if I don’t have any spinach and things like that and I usually us a low glycemic fruit as well. Berries, quarter of a banana sometimes, things like that. And then you’re getting nutrients, you know. You’re not getting just glucose, which is from processed carby foods that most people do. You’re getting the nutrients from all that.

And the last thing as well is, yeah, you can sign up to our newsletter and we send out articles every week. They’re all free. You can read them. All have different thoughts and discussions.

So, yeah, do them things and you’ll be well on your way. Just slowly taking this information in all the time. It’s just as simple as that.

And of course, if you’re listening to this through iTunes, leave a little review, give use your feedback on the podcast. It’s always really appreciated. Subscribe to it. Five-star it, And that just literally helps us with iTunes rankings and continues to get the word out there.

So, let’s go over to John Hart. This is an awesome podcast and I have no doubt that you’re going to enjoy it.

Guy Lawrence: Okay. Hi, this is Guy Lawrence. I’m joined with Stuart Cooke. Hi, Stewie.

Stuart Cooke: Hello.

Guy Lawrence: Well, a little freeze there. He’s back. Our special guest today is Dr. John Hart. John, welcome to the show. Thanks for coming on, mate. We really appreciate it.

Dr. John Hart: Thanks, Guy. Thanks for inviting me.

Guy Lawrence: Yeah, with just; what I thought I’d do is just fill in with the listeners a little bit about the background of it all, because we met at the THR1VE symposium, which is probably just over a month ago now and of course, we were all speaking there, with Mark Sisson being brought over, and we came in onto your talk and was just absolutely blown away with what you had to say and you could clearly see everyone else in the room was too. So, we’ve been trying to figure out how we can get that into our podcast somehow. So, we’ll have a good go anyway. I don’t know whether we’ll achieve it, but we’ve certainly got a few questions about to run through with you today, John. So, it’s much appreciated, mate.

So, just to get the ball rolling would you mine sharing a little bit about yourself? What you do and I guess a little bit about your own journey, like you did.

Dr. John Hart: Well, I’ve always had an interest in health and performance and I started off playing sports at a reasonably high level; volleyball and biking and rowing and then went to Uni and got into the Uni lifestyle and did a few degrees and ended up with an interest in sports medicine, sports science and medicine. And since then been training up on all the different aspects of human performance and human health.

So, you get trained in disease and disease management medicine and that’s okay. I mean, modern medicine is very good at treating life-threatening diseases and acute injuries and infections. And they’re the things that used to kill us was acute injury and infections, but nowadays it’s more chronic diseases. Long-term, low-grade inflammation causing damage to tissues that lead to the 70 to 80 percent of causes of death, with chronic degenerative diseases, like heart attacks and stokes and cancer and dementia and osteoporosis.

And modern medicine is not that good at that. If I have a serious infection, or I have a broken bone, you know I’ll be going straight to the nearest hospital, but if I want to stay healthy and detect early disease and turn it around, rather than waiting until it gets into the severe, sort of permanent damage, then I think you’ve got to go looking at more functional medicine or integrative medicine techniques to be effective.

Guy Lawrence: Yeah.

Stuart Cooke: Okay. So, just a little outside of medicine right now and, you know, million dollar question on everyone’s lips; in your opinion, how significant is nutrition for overall health?

Dr. John Hart: Yeah, I think, I talk about the Big Five. If you want to have a long healthy life you’ve got to have five things that are working optimally …

Stuart Cooke: Okay.

Dr. John Hart: … and that’s diet, exercise, sleep, stress management, and hormones, probably in that order. I think diet is the most important one. If your diet’s bad, if it’s really bad, you’re not going to be able to counteract that one by getting all the other ones working. But for optimal health, you’ve got to have them all working. Because each one that’s broken is going to lead to degeneration and disease.

So, nutrition, whether that’s diet and/or dietary supplements, I’d put that as the most important one. But you’ve got to put attention on all of them. It’s like, you’ve got a car and you only put attention on the engine. You don’t worry about tires or the steering or the air conditioning or whatever or the hole in the roof. You’ve got to do everything if you want it to run well.

Guy Lawrence: Yeah, and from what we can see, most people aren’t running all five. There’s normally something amiss.

Dr. John Hart: You say most people, all five are not optimal, they’re all broken to a degree and just about everybody’s got sleep that is broken.

When you’re young, your hormones usually take care of themselves. Because in your 20s, Mother Nature wants you operating well so that you can reproduce and raise the next generation. But once you get into your 30s and you’ve done that, Mother Nature doesn’t really need to have you around any more, so it’s quite happy to generate decline and die off. And part of the way it does that is to decrease the production of most of the hormones that control what the body does.

So, the hormones don’t actually do anything. They just tell the body what to do. If you don’t make the hormones, then the body doesn’t get told what to do. It doesn’t do it and you degenerate, you age, you die off and stop off at the nursing home maybe for 10 years on the way.

So, when you’re young, you don’t have to worry about the hormones because it’s in Mother Nature’s interest to have them all working optimally.

Guy Lawrence: Yeah.

Dr. John Hart: Most people that’s what happens, not everybody, but most people. But certainly as you get older, most hormones decline and then you’ve got to put more attention on it.

So, the way I think about it is, that when you’re young there’s a lot of things that happen automatically and you don’t have to worry about it too much and you’ve got a big reserve.

Stuart Cooke: Yeah.

Dr. John Hart: The older you get, the less happens automatically, the more you have to take it out of manual control, if you want to maintain your health. You don’t have to, but if you don’t, you will degenerate and you’ll suffer the disability and the pain and the discomfort and the limitations of what you can do because of that.

Guy Lawrence: Right. And does that slow up the aging process then, by intervening and then the aging …

Dr. John Hart: Yeah. You can think about it as normal aging or optimal aging. Normal aging is the stage of decline that Mother Nature’s in favor of us going through to kill us off. But we’ve got the technology and the knowledge now to intervene in that and have optimal aging, where basically you stay healthy and active and independent and vital for much, much longer and instead of having a long period, say a third of your life in sort of fairly serious decline and decay and disability, you know you can shorten that done to a few years.

Guy Lawrence: Yeah. Wow. I certainly like the idea of optimal …

Dr. John Hart: Yeah. There’s life span and there’s health span. And so, life span is how long you live, but health span is how long you’re healthy.

Guy Lawrence: Yeah.

Stuart Cooke: Quality of life.

Dr. John Hart: Yes, that’s right. So, we’ve sort of extended our life span, but we haven’t really extended our health span yet with modern medicine. You know, it has to a degree, but not as much as the life span. So, there seems to be more of a gap now between the limit of your health span and the limit of your life span.

So, anti-aging medicine, age management medicine, longevity medicine, whatever you want to call it, it’s all about identifying why your health span’s declining and correcting it. So, maintain your health span.

And it turns out that the things improve your health span, also improve your life span.

Stuart Cooke: Yes.

Dr. John Hart: The health span’s the criteria , because there’s no point in living longer if it’s in a nursing home.

Stuart Cooke: Exactly.

Guy Lawrence: If you’ve been dragged over the line, yeah. Absolutely.

Stuart Cooke: And does the strategies, regarding the things that you’ve spoken about, include gut health? Because we’ve been hearing a lot about the critical importance of microbiome right now. It seems to be a bit of a buzzword. Is there; what do you think about that?

Dr. John Hart: Yeah. I think just sort of the big picture is that the things that cause degen; the main thing that causes degeneration and deterioration and aging of the body is inflammation. And the single major source of inflammation is an unhealthy gut in most people. So, by correcting the gut, then you can minimize the inflammation in your body, which then decreases the degeneration and the decay in your body.

Guy Lawrence: Yeah.

Dr. John Hart: So, I’ll just talk a bit about inflammation, because everybody has heard about the word, but don’t have a picture of what it means.

So, we have the ability to mount an acute inflammatory response, in a local part of the body, in response to the things that used to kill us. The things that used to kill us were infections and trauma.

So, it you get a local infection or you get trauma in a part of your body, you will set up an acute inflammatory response to deal with it. And what happens is your blood vessels dilate, so more blood goes to the area and that’s why it looks redder and feels warmer. And when the blood vessels get leaky, so cells that have transported into that area can get out of the blood vessels and at the same time fluid leaks out with it, so the area swells up and those cells then go around and they eat the infectious agent, whether it’s a bacteria or fungus or parasite or whatever or they eat the damaged tissue. Now the cells come in and repair the damage. And then once it’s all fixed, it all goes away.

So, that redness, swelling, heat, pain is fixing the problem, hopefully and then once the problem’s fixed it all just settles down. So, that’s an acute local inflammatory response, a really good idea to do with infections and traumas that used to kill us.

But nowadays we’ve controlled infections. You know we know about food preparation and food storage and waste removal and antibodies and vaccinations, so infections are not big killers any more. And we’ve got our environment pretty well controlled.

We don’t have dinosaurs and tigers and people with clubs and spears. We’ve got occupational health and safety, so traumas not a big killer any more.

Now, 70 to 80 percent of people die to chronic degenerative diseases, which is diseases that are caused by this inflammatory process being turned on a little bit by the whole body, for decades.

Stuart Cooke: Right.

Dr. John Hart: So, the chronic degenerative diseases are caused by chronic low grade inflammation and that’s caused by a whole lot of things triggering off a little bit of this inflammatory process. And so, if you want to have a long healthy life, you want to have low levels of inflammation.

We’re all way more inflamed than we were a thousand years, when we were running around the jungle, touching the ground, out in the sun. Pulling the fruits right off the tree in season. Drinking fresh water. Physically active. Relatively low stress. Sleeping from nine to twelve hours in the back of the cave. Now, that’s what the body expects.

But the current lifestyle is totally different. We’ve got the same body, but we’ve got a totally different environment that we’re asking it to live in, and it’s not getting what it needs. And all these things that it’s being exposed to or things that it’s not being exposed to that it expects are triggering off this inflammation in the body that causes damage.

Guy Lawrence: Got it. What you’re saying then is if your gut is not operating correctly, you’re constantly going to create low-grade inflammation.

Dr. John Hart: Yeah. So, if you’ve got what is called a “leaky gut” or increased intestinal permeability, that’s basically a source of toxicity or infection into the body. So, maybe we talk a bit about the gut just quickly.

Guy Lawrence: Sure.

Dr. John Hart: The thing about the gut, it’s a tube that runs through the center of your body. It’s open at both ends and what’s inside that tube is not yet inside your body. It’s in a tube that’s passing through your body. So, inside that tube there are billions of bacteria. Up to ten times more bacteria in your gut than there are cells in your body.

So, it’s a whole little environment there, a whole new microenvironment in that tube. And if you’ve got the right bugs and they’re happy, as in well looked after, well-fed; then they act as an organ of your body. Now, they’re regarded now that two to three kilograms of slushy poo is regarded as an organ of your body, because it supports the health of your whole body. Just like your heart and your lungs and your brains.

Stuart Cooke: Right.

Dr. John Hart: If you’ve got the right bugs, they make vitamins for you. They help you digest your food. They pull minerals off your food. They stimulate your immune system appropriately. They ferment your food into things called short-chain fatty acids. And short-chain fatty acids are important, because they’re the preferred fuel for the lining of the gut. And the lining of the gut has to be healthy, because it has to function as a semi-permeable membrane. It has to be able to pump through vitamins, minerals, amino acids, fats, etc. from digestion. But it has to keep out of the body, in the tube, the bugs, the waste products of the bugs, the dead bugs, the parts of the dead bugs, and the big undigested food particles.

And if the lining of the gut is healthy, then that will all happen and everything’s fine. The stuff that’s in the gut stays in the gut, and the live body gets the nutrition that it needs.

But if the lining of the gut is irritated or inflamed, then you get a thing called increased intestinal permeability or leaky gut.

Guy Lawrence: Yeah.

Dr. John Hart: That then lets; so, the lining of the gut then doesn’t work properly. So, it doesn’t pump through the vitamins, minerals, amino acids as well as it should and it starts letting through stuff that it shouldn’t. The toxins and poisons and parts of bugs and non-digested food particles in your gut, into your body.

And your body’s immune system is designed to be constantly surveilling your gut,
your body, for what is not you. Your body’s immune system should be able to find bacteria, infections, viruses and kill them before they can take over and kill you, but to leave you alone.

So, your immune system’s job is to survive foreign invaders. Now, the most likely source of foreign invaders, in the normal body, is from the gut, because that’s where the mass majority of them are.

So, 80 to 90 percent of the immune system is in the wall of the gut, constantly surveilling the gut, secreting antibodies into it, trying to control what goes on in there. And anything that can get through the wall of the gut, your immune system checks it out and says, “I recognize you, you can pass, you’re a vitamin, you’re a mineral, whatever.” Or “I don’t recognize you, you must be a toxin, you must be some foreign invader. You’re not suppose to be here.” and it attacks it and destroys it.

Guy Lawrence: And out you go.

Stuart Cooke: Are there any particular culprits that spring to mind, that really do affect the health of our gut?

Dr. John Hart: Yeah. The two main sort of categories of things that irritate the lining of the gut, to cause leaky gut, are foods and the wrong bugs.

So, if you’ve got foods; there are foods that everybody is sensitive to some degree and there are foods that individuals have their own particular sensitivity.

Stuart Cooke: Hmm.

Dr. John Hart: You kill off the good ones with courses of antibiotics or antibiotics in your meat or chemicals like insecticides, pesticides, herbicides, fungicides, colorings, flavorings, preservatives, sweeteners, heavy metals; they’re all going to make those bugs either kill them off or sick and angry and then they’re going to react accordingly.

So, if the bugs are not happy with where they are, they’re going to try and leave. And so, the only way out is through the wall of the gut. So, they’re going to get angry. They’re going to get irritated. They’re going to start releasing inflammatory mediators and attack the wall of the gut to try to get out of where they are now, because they’re not happy where they are. It’s not comfortable.

Guy Lawrence: Yeah.

Dr. John Hart: So, everything you eat, you’re not just feeding you, you’re feed them. So, here’s a little snip; fact that will blow your mind. If you look at all the cells on and in you have nucleuses and in the nucleuses; in the nucleus of each cell is the DNA and the DNA controls what that cell does, whether it’s a bacteria cell, or a human cell.

If you look at all the DNA that’s on and in you, only two percent of it is yours. The rest of it is the bacteria, the viruses, the parasites that live on and in you; us.

Stuart Cooke: Wow!

Dr. John Hart: And that’s normal, as long as they’re the good guys.

Guy Lawrence: Wow!

Dr. John Hart: So, if you think about it from their point of view, they’re actually running the show. We’re just the apartment block; the host and they’re the tenants. We’re just the landlord.

So, as with any landlord-tenant relationship, the landlord has to make sure the tenant’s happy; otherwise, the tenant’s going to trash the place. If the tenant’s happy, he’ll look after the place. If he’s unhappy he’s not going to look after it. And that’s exactly what happens between us and the bugs or the microbiome in our gut.

And it’s the same relationship that we are just coming to understand about the external environment. If we trash the external environment there’s going to be kickback to our health. We can’t pollute the planet and expect to have; be healthy ourselves.

Guy Lawrence: Yeah.

Dr. John Hart: We can’t pollute our internal environment and expect to be healthy ourselves.

Guy Lawrence: Yeah.

Stuart Cooke: Wow.

Guy Lawrence: And in your view, John, of what you’ve seen, is leaky gut common? Like, do you think a lot of people; it’s a big problem out there with people?

Dr. John Hart: I think that people who just do what is the standard Australian diet, the SAD diet, and standard Australian lifestyle, will all have leaky gut to some degree. Yeah.

Guy Lawrence: Okay.

Dr. John Hart: And you can tell if you have any gut symptoms; nausea, burping, bloating, farting, episodes of constipation or diarrhoea, cramps, reflux; that’s all the gut is not working properly. And if you have any tenderness in your gut when you push on it, that’s an inflamed gut.

If you have any of those symptoms, you’re guaranteed to have some degree of leaky gut. And therefore affects on the rest of your body from the stuff that’s leaking through your gut, because that gut-blood barrier, you know, that is damaged to cause leaky gut. There’s similar barriers between the blood and the blood vessel wall so, you can get leaky gut. You can also get leaky blood vessels. So, you leak crap into the blood vessel wall and that’s going to end up with blood vessel disease, which is the commonest killer.

If you put all the blood vessel diseases together, that’s by far the commonest killer in our society; is damaged lining or the endothelium of the inside edge of the blood vessels. And there’s another barrier between the blood and the brain, the blood brain barrier.

Stuart Cooke: Yeah.

Dr. John Hart: All the things that damage one, will damage the other. So, the blood-brain barrier is there to control what gets into the brain. The body’s very fussy about what get into the brain. But if you’ve got a leaky gut and that’s leaking poisons into the body, and those poisons are floating around in the blood, you’re going to be damaging your blood vessels all the way through and then they’re going to be causing a leaky brain and stuff’s going to start getting to your brain that shouldn’t get there and you get brain dysfunction and brain cell death.

Guy Lawrence: That’s incredible. So, a couple of things that just spring into mind, sorry Stu, before we move on is that, then a leaky gut should be one of the first things anyone should address, really, I’m thinking.

Dr. John Hart: In integrative medicine, that’s exactly the case. We go straight to the gut to start with. Because if you present with a problem in your body and you’ve got a leaky gut problem, if that leaky gut problem is not causing the problem in your body, it’s aggravating it for sure and you never going to win if you don’t get the gut fixed first.

And because a dysfunctional gut is so common, you know, to varying degrees, you can always get an improvement in everybody’s health.

I routinely do a six-week gut detox thing. Which is removing the common food allergens and chemicals from people’s diet and putting in basic nutrients for repairing the gut, repairing the liver, repairing the kidneys for as you detox your waste removal organs, and nutrients for gut repair. And I think about 95-plus percent of people lose a kilogram of fat a week. They sleep better. They have more energy, better mood, better libido. Their whole body responds to just cleaning out their gut.

Guy Lawrence: Wow. Who wouldn’t want a piece of that?

Dr. John Hart: Yeah. You can’t have a healthy gut in this society without taking active steps to achieve it. It won’t happen just on the normal diet, the normal XXunintelligibleXX [:22:53.8].

Guy Lawrence: Yeah. You’ve got to be proactive.

Dr. John Hart: Yeah.

Stuart Cooke: And outside of that normal diet and, you know, stress management and those five almost pillars that you spoke about earlier, is there any specific supplementation that would be the norm, I guess, to treat leaky gut or at least to manage it or prevent it?

Dr. John Hart: Yeah. So, if I’m worried about somebody’s gut, I’ll do some food sensitivity tests to find out what …

Stuart Cooke: Yes.

Dr. John Hart: … they’re irritated; they’re sensitive to and remove those from their diet.

Stuart Cooke: Yeah.

Dr. John Hart: Or if people can’t afford that, because that can get expensive, you could just remove all the common ones. You know, dairy, gluten and XXwheat ??? 0:23:34.000XX and barley and corn, soy. You know they’re sort of the most common ones. So, most people get an improvement just by doing that.

It’s difficult in this society though. We’re a wheat- and milk-based society. So, it takes a bit of planning to do it, but it’s quite possible.

And then look at the gut, the bugs, the microbiome and either do some tests to find out what’s in there or just do a bit of a shotgun approach, which also works very well with most people, where you just do some antibiotic herbs, put in some good; which kill the bad bugs. Put in some probiotics that are the good bugs. Put in some nutrients like glutamine and B vitamins and zinc and vitamin D to help gut repair. And silymarin is the active ingredient of milk thistle to support liver function. Those are a few things that have been used for thousand of years.

Guy Lawrence: Yeah, right.

Dr. John Hart: So, as a shotgun approach, which everybody feels better on, whether it’s enough for a particular person depends on what their specific issues are, which the testing can help you. But everybody feels better on when we do that.

Guy Lawrence: Yeah, I can imagine. And another thought that just sprung in there is, because obviously you’ve stressed the importance of the gut and we always talk about leaky gut, but that’s actually just really reinforced the importance of looking after your gut.

And you know, the question that has popped into mind from that is that anyone that goes to their local doctor with symptoms or problems, I’ve never heard of a GP doctor ever saying, “What’s the state of your gut?” Not that I try to go to doctors much. I mean, I guess, why would that be and would that change over time, do you think, John?

Dr. John Hart: Well, I think it will change over time, because there’s so much science behind it now. But you have to remember that doctors are trained in hospitals. And hospitals are there to deal with life-threatening illnesses, infections, trauma, cancers, that sort of things. So, medical schools train doctors to deal with end-stage disease; life-threatening end-stage disease. And modern medicine is very good at doing that and that’s all very useful if you’ve got one of those.

But if you were to not get it in the first place, that’s not what doctors get trained in, you know. They spend less than a day on nutrition and less than an hour on exercise, next to nothing on sleep, you know. These are all the four pillars and hormones are only addressed in terms of extreme hormone excess or extreme hormone deficiencies, not levels that are a little bit too high or a little bit too low, depending on the hormone causing damage and problems over time.

Guy Lawrence: Yeah.

sj: So, yeah. They’re just not in their training, whereas if you’ve got a naturopath, it’s the other way around. You know, they’re not trying to deal with acute trauma or life-threatening infections, but very good at dealing with all this, you know, the Big Five.

Guy Lawrence: Yeah.

Stuart Cooke: That’s right. Prevention, I guess.

Guy Lawrence: Go on, Stu.

Stuart Cooke: Well, I was …

Dr. John Hart: Prevention and early detection, that’s where the; because you do your prevention stuff and you’re going to definitely decrease your risk of getting anything. But you still get stuff. So, if you do get something going wrong, you want to pick it up early, rather than wait a couple of decades down the track when the damage is done and is permanent and much harder to reverse.

I think most people on average; if when you’re 40 you’ve got five hidden diseases. So, hidden disease is something that you don’t know you’ve got, because it hasn’t caused any symptoms that you feel. Hasn’t caused any signs that somebody else can see. But it will in a couple of decades, whether that’s a heart attack, a stroke or cancer or dementia, or whatever.

So, most people on average, five hidden diseases when you’re 40. Ten when you’re 50. Twenty-three when you’re 70. And one of them will kill you. Depends on which one gets bad first. But most people don’t even know they’ve got them, because they’re hidden and they don’t go looking because Medicare doesn’t pay for that.

Medicare will give you million of dollars once you’ve got the cancer or the heart attack.

Stuart Cooke: Yes.

Dr. John Hart: They’ll spend million of dollars on you then, but they’ll give you next to nothing to stop you getting it.

Guy Lawrence: Yeah.

Dr. John Hart: So, it’s not a conspiracy theory. I’m not a conspiracy theorist, but you know, that’s where the money is. The money is your paid business. If people are sick and you can just control the symptoms, but keep them sick, that’s; from a business point of view; pharmaceutical companies, surgery companies, that’s where the money is. You want to do that.

You don’t want to stop people getting sick with relatively cheap non-profitable, non-payable treatments. That’s not a business model.

Stuart Cooke: It isn’t. Well, there’s not money if you don’t visit the doctor’s, I guess.

Guy Lawrence: That’s incredible. That blows my mind.

Stuart Cooke: So, with that alarming statistic in mind, I would love to talk to you a little bit about your strategies for life extension; which we were blown away with your talk at the PrimalCon earlier on in the year. So what; can you just run us through your strategies a little bit, in terms of …

Dr. John Hart: So, the big picture is identify the sources of inflammation; the causes of inflammation and get rid of them and put in things that dampen down inflammation. Find out what you should have that you’re missing or put in other things that are optional that help dampen down inflammation.

That’s sort of how I think about it as the big picture. Then to burrow in a bit deeper, you’ve got to look at the big five. So, diet, exercise, stress management, sleep and the hormones. So, if you want to look at each one of those, you know, I’m sure people listening to this have got a pretty good picture.

I like the primal type diet.

Stuart Cooke: Yes.

Dr. John Hart: But you’ve still got to; you can still have allergies.

Stuart Cooke: Yeah.

Dr. John Hart: Your individual allergies to content of any diet. So, ideally you’re finding out what you’re sensitive to and then doing all the low-carb, no processed foods. Get all the chemicals out.

Guy Lawrence: Yeah.

Dr. John Hart: Organics in season. Locally grown, all that sort of stuff.

Exercise. You know the body is designed to move. I think as Mark says, Mark Sisson says, it’s, “Move off. Lift heavy and sprint occasionally.” I think that’s got the guts of it, a lot of science behind how that all works now. You know we’re designed to move. The body does not like not moving. Now, NASA worked out on the astronauts, that lost of gravity is a killer.

If you sit for more than eight hours a day, it’s as bad as smoking for your health, even if you’re exercising every day at the gym. So, doing two of these is a bad thing. So, getting a stand up desk or standing up from hour desk every half hour and taking ten steps to get the blood going and moving actively.

So, moving often and lifting heavy, you know, maintaining muscle mass is crucial. You know, we used to think that fat and muscle were just benign tissue, you know. Fat was just a little balloon of energy for use later. And muscle was just something we had to have, because it moved our skeleton. But; and even bones now, as well. Bones, muscles and fat they’re all endocrine glands; they secrete substances into your blood, which affects the health of the rest of your body.

So, fat cells. Fat, fat cells are XXover four? Overfull? fat cells 0:30:47.000XX to create inflammatory adipokines, which damage the rest of the body.

Muscles secrete over 700 XXmyoclinesXX, which support the health of the body. So, muscles secrete a thing called; one of the things it secretes is a thing called brain-derived neurotrophic factor. It was first discovered in the brain, it’s a really important thing for growing new brain cells and brain cell health. The muscles also make it when you’re exercising; you’ve got healthy muscles.

So, that’s one of the ways that exercise improves brain health, brain function, and decreases dementia.

Guy Lawrence: So, would increasing your muscle mass help with all that?

Dr. John Hart: Yes. Yeah, within limits, obviously, but more to the point, maintaining it.

Guy Lawrence: Okay.

Dr. John Hart: At a more 20-, 30-year-old level.

Guy Lawrence: Yup.

Dr. John Hart: So, the loss of muscle mass as you get older is called sarcopenia. And if you lose muscle mass, you lose these pro-health XXmyoclinesXX that come from the muscle. And you lose your ability to move your bones so your bones become weaker, which means you lose the hormones that come out of the bones. So, you get a double whammy. Where you’ve got weak muscles more than likely to fall and unable to stop yourself. Because you’ve got weak muscles you haven’t been able to maintain strong bones, so you’ve got weak bones, you’re more likely to break the bone when you fall on it.

Guy Lawrence: Yeah.

Dr. John Hart: And you know, fractured hips and femurs and wrists are common causes of death, because people get immobilized and then everything goes down in a spiral and they end up with chest infections or clots in their legs and it ends up killing them.

Stuart Cooke: So, weight-bearing exercises then, you think, would be a good strategy for long lasting health?

Dr. John Hart: Yeah, yeah. There’s a lot of stuff coming out saying that cardiovascular exercise is not the best way to go. So, aerobic training; see the whole aerobic thing started in the 1960s when Dr. Kenneth Cooper discovered that if; instead of putting people with heart attacks in bed for a week or weeks …

Stuart Cooke: Yes.

Dr. John Hart: …you got them up and walking, they did much better with a bit of exercise. Not too much, but a bit of exercise.

So, that’s the whole aerobics train, where the craze came from. That’s when the jogging craze all started from, from that a bit of aerobics exercise is good enough for heart attacks, so it must be good for everybody. So, everybody went nuts on that.

But you can overdo it. See, aerobic training is quite stressful on the body so, that pushes cortisol up and that just stresses hormones up and that’s a bad idea.

Stuart Cooke: Yeah.

Dr. John Hart: And especially the XXultra stuffXX. It’s very catabolic on the body and break down heart tissue now. They’ve done studies showing marathoners destroy heart tissue. Now the damage gets scarring in their hearts from that severe XX???stuff [::33:28.0].

Dr. John Hart: So, what you want to do is just want to maintain your muscle mass and maintain the stress on the bones. And doing 60 XXtechnical glitchXX [:33:34.6] you better get 100 percent. You’ve got to tell the tissues, “You are not strong enough for what I want you to do. You need to get stronger and that’s 100 percent.” And that’s heavy weights. And you can do heavy weights and by keeping the rest period minimum, between sets, you can get a really good cardiovascular workout. So, you get a heart workout. You get a lung workout. You get a breathing muscle workout. As well as, putting a load on muscles and tendons and bones so that they can maintain it …

Guy Lawrence: Interestingly enough as well, John, back in my day as a fitness trainer, I’d see increased lung capacities more through weight training than I would through cardiovascular, you know, those exercises as well.

Dr. John Hart: If you go higher than 100 percent with weight training that’s going to push your limit. Where 60 to 70 percent of your maximum heart rate, that’s not pushing the limit. That’s grueling, it’s long, but it’s not …

Stuart Cooke: What about if you go hard with high intensity workout for five to ten minutes? Swinging a kettle bell for instance and things like that.

dJ; Yeah. So, that the sprint often part of it.

Stuart Cooke: Yes.

Dr. John Hart: No, no. That’s the sprint occasionally part of it.

Stuart Cooke: Right.

Dr. John Hart: So, move often, lift heavy …

Stuart Cooke: Yeah.

Dr. John Hart: … sprint occasionally. So, I mean, I like high intensity interval training. Only once or twice a week if you’re doing it properly. And it’s 30 seconds flat out. 90 seconds slow. Resting. And then repeat that a few times.

Stuart Cooke: Yeah.

Dr. John Hart: By the time you get into five or six or seven sets of that, you’re puffing like a train and you know you’ve worked out. You’ve got large muscle groups going. And that’s telling all the brain that the whole body is under stress and then the brain starts releasing all these growth hormones to get you to stronger, anabolic hormones.

Stuart Cooke: Got it.

Dr. John Hart: And so you don’t want to be doing XX??? risersXX and bicep curls and wrist curls [:35:22.5]. That’s sort of a waste of time. That’s not going to have an systemic effect. You have to do all these big muscle group movements.

So, high-intensity indoor training, I wouldn’t do sprinting, because I think there’s a bit of XXunintelligibleXX [:35:33.7] risk for that.

Stuart Cooke: Yeah.

Dr. John Hart: XXunintelligibleXX [:35:35.1], swimming, rowing, auto climber, you’re not lifting a kettle bell weight around.

Stuart Cooke: Okay.

Dr. John Hart: But not too much. There’s people that do that high-intensity stuff four or five times a week and they’re just on a XX 0:35:48.000 hidingXX to overtraining and injury and illness.

Stuart Cooke: Interesting. Interesting. And we won’t see you anytime soon on the City to Surf, then, I take it?

Dr. John Hart: Absolutely correct. You might see me XXthere?? 0:36:00.000XX a couple of times, but that’s all.

Guy Lawrence: I don’t know if you saw in the headlines this week; I say “headlines.” I saw it in the news anyway. I can’t remember the gentleman’s name in America. Someone… XX0:36:14.000XX. But they reckon they’re only maybe 10, 20 years away from being able to make the human being live to up to a thousand years, was the claim in the title of the article. I don’t know if you saw that, but do you have anything…

Dr. John Hart: The guys who look into this stuff are basically saying we should all now live to 120. Genetically we programmed to live to 120 and there are people who do it. The only reason we don’t is because we kill ourselves off earlier by doing all the wrong things or not doing the right things. XXThe Big Five 0:36:42.000XX is a start.

So, most people’s genes should enable to body to survive to 120. A few have got just bad genes; they’re gonna die early no matter what. But most people, it’s 120, as long as you’ve got your lifestyle properly sorted out.

But in the next 10 to 30 years there’s a bunch of technologies that are going to become available, generally available, that are already in research. You know, with XXtelemarized 0:37:05.000XX activation and gene therapy and cloning and nanotechnology, artificial organs, that routinely people are going to live to 150.

In fact, they are pretty sure now that the child that’s going to live to 150 has already been born. There’s already children around who are going to live to 150 with this technology that comes out.

And then once you get to 150, once you get a handle on what you need to do, you are absolutely past 200, 250. I think that’s going to be pretty… And then the important thing is it’s not gonna be the last 100 years in a nursing home. It’s going to be active, independent, vital, productive, looking after yourself, contributing to society. It’s going to be; actually it’s going to be a big shift in society and we’re actually the cusp of it, the borderline. We’re the last generation that has not had access to this technology for our entire life.

The kids that are being born now are going to have access to this early enough in life that it’s going to significantly extend their health span and their life span.

Guy Lawrence: That’s incredible.

Dr. John Hart: Assuming they do the right thing.

Guy Lawrence: Don’t abuse it. Yeah.

Dr. John Hart: With their lifestyle.

Stuart Cooke: My word. I’m just trying to think, you know, in 150 years’ time, trying to get a park down at Bondi Beach in the Eastern suburbs with all these people.

Dr. John Hart: I bet there will be better transportation then. It will be old news. You’ll go down a wire in a little box or something.

Stuart Cooke: Of course. Teleportation. Sydney Transport will have that in the bag, I’m sure.

So, during your talk that we spoke about a little bit earlier, there were a few words that cropped up, and they were… “Peptides” was one. And I think there was another drug that was linked to anti-aging.

Dr. John Hart: Yeah. Metformin.

Stuart Cooke: Metformin. That was right. Is that gonna be part of this strategy, moving forward?

Dr. John Hart: It’ll be part of it. It will still be the Big Five. You’ve heard of the Big Five, and there’s no shortcuts around that. But then there’s things you can supplement the Big Five with. So, that’s where the peptides fit in. There’s a lot of different peptides. Peptide’s just a short protein, and there are ones that can support and supplement processes in your body that are degenerating.

As a general rule, drugs tend to block things. And they block a process, but they also block other things as well, and that’s where the side effects come from. Whereas, the peptides generally… and hormones and vitamins and oils and all of that sort of stuff generally supports functions; increases functions. So, as things decay and degenerate from whatever influences, these things all counteract that and get them back close to the level they were when they were operating 100 percent in your 20s.

So, there’s peptides that increase growth hormone release. Growth hormone’s your major repair hormone. There are peptides that accentuate testosterone’s effect in particular tissues in the body. There are peptides that come from muscles when muscles are stressed, to cause muscle growth, so you can take peptides to accelerate that. There are ones that come from your immune system that trigger tissue repair and fighting infections. There are a whole lot of different ones.

And then metformin’s an interesting one. I first heard about it as the world’s first anti-aging drug, from a doctor in the UK, Richard Lippman, who was nominated for the Nobel Prize in medicine in 1996 for his work with antioxidants.

And he said that metformin the world’s first anti-aging drug, this is why it is, and I take it. So, I thought, that’s interesting, so I went and looked at it and he’s right. So, most drugs have their main effect; well, the main effect that we use them for. And then other effects as well, which we call side effects. But metformin has a bunch of side effects, but unlike most drugs, the side effects are all really good.

So, it has its main effect, which is sugar control. That’s why it’s still used around the world as the first drug for treating diabetes. Which is a good thing to keep your sugar levels down, because the sugar in your body is a toxin as well as being a drug of addiction. But it has all these side effects: it drops your cholesterol, it’s anti-inflammatory, it stimulates the same genes as calorie-restriction diets, it’s anti-cancer, blocks the conversation of XXerevatase?? 0:41:45.000XX, which is an enzyme that converts testosterone to estrogen.

It does a whole lot of other things which are all very positive things. So, that’s probably why it’s the world’s first anti-aging drug.

And it started off life as just an extract of the French lilac plant, which has been used for thousands of years to treat diabetes. But it’s the active ingredient that’s been put out in the drug.

And after a hundred years of being out, it’s still the first drug around that worked for diabetes, despite the billions of dollars that have been spent on new anti-diabetic drugs. They’re not as good, because they don’t have all the side effects metformin has.

Stuart Cooke: Wow. It almost sounds like that particular pill would do so much more for us than our multivitamin; our daily multivitamin.

Dr. John Hart: Yeah, I don’t know if I’d go that far. I think a good multivitamin is very supportive of a whole lot of things, but I think I; I sort of routinely put people one five things. If you walk through the door of my clinic, there’s five things you’re gonna get, because the evidence shows that bang for your buck, it’s all there.

And that’s a quality vitamin, a good probiotic, a good fish oil, a good magnesium source, and vitamin D. Because everybody’s low on vitamin D. Vitamin D’s not a vitamin; it’s a hormone, which is anti-inflammatory, so that’s all that inflammation stuff, it’s a powerful anti-inflammatory. It’s anti-cancer, it’s immune system regulatory, calcium for bones and tissues. And the thing, the trouble, with vitamin D is, A, it’s a hormone. And, B, you can’t make it if you don’t get sun on your skin.

As we’re all cave-dwellers now, we don’t get enough sun on our skin. Because remember, we evolved on the equator with no clothes on. The human species evolved living on the equator with no clothes on. And we’re hunter-gatherers. So we’re outside all day. And that’s how much sun we expect to get on our skin.

We don’t do that anymore. We’ve moved away from the equator, so it’s too cold, so we’ve got to wear clothes, we get worried about getting sunburned, so we have Slip-Slop-Slap. And so we don’t get anywhere near the sun exposure our body expects, so we can’t make the vitamin D that our body wants, and we suffer the consequences.

There’s some guy who worked it out that 200 times more people die from not enough sun exposure, i.e. not enough vitamin D, than who die from too much sun exposure, i.e. skin cancers.

Guy Lawrence: Wow.

Stuart Cooke: Boy, that’s an interesting stat.

Dr. John Hart: And we worry about the excess sun exposure and skin cancers, when it turns out more people are dying from not enough sun exposure.

Guy Lawrence: So, so often, regarding vitamin D, so, during the winter, can we supplement vitamin D and have the same effect for sunshine.

Dr. John Hart: Yeah.

Guy Lawrence: We can.

Dr. John Hart: Yeah. It’s the same thing. It’s biogenical. It’s the same thing.

Guy Lawrence: But then come summertime, would we take vitamin D as well?

Dr. John Hart: Well, most people who live and work in the city, they’re cave dwellers, they don’t get enough sun even in summer. Yet most people I see, they’re 50; their vitamin D level is 50 to 80. What you want to be is 150 to 200. That’s the ideal range. So, most people are half of what it should be.

And even in summer, unless you spend the weekend down at the surf club or you’re working outside. But just because you’re outside doesn’t mean you’re getting sun. If you’ve got clothes on, if you’re standing upright and the sun’s hitting your head, not your face, and if you’re in the shadows like you are walking around the city, you’re not getting any sun. So, just because you’re outside doesn’t mean you’re getting sun exposure on your skin.

Stuart Cooke: So, what would be the optimal amount of exposure, full-body exposure, from a time perspective.

Dr. John Hart: Well, they reckon 10 to 20 minutes of lying in your bathers, flat on the ground, when the sun’s overhead, is about what you need to make enough every day. But in winter, even that might not be enough, because they say that 37 degrees north and south of the equator, the sun is so low in the horizon that it has more atmosphere to go through before it hits; the sunrise has more atmosphere to go through before it hits the ground that it gets filtered out and even in those positions north and south, you can’t get enough sun exposure.

Guy Lawrence: Wouldn’t cod liver oil be a good vitamin D source?

Dr. John Hart: No. That’s not enough.

Guy Lawrence. Oh. It’s not enough?

Dr. John Hart: Most people need four to six thousand international units a day. And your standard, over-the-counter vitamin D capsule dose is a thousand. So, most people are not even getting that. You know, a normal multivitamin might have two or three hundred international units. So, that’s not touching the edges. And you’re not going to get enough from food. There’s a little bit in different fatty foods. But not enough; not compared to what the body’s expecting to be able to make itself from sun exposure over your whole body, all day, as a hunter-gatherer over the equator.

Guy Lawrence: Got it.

Stuart Cooke: Got it.

Interesting.

Guy Lawrence: Great advice. Yeah.

Because most people don’t even think about these things, at all, you know. So, next time I see you running on the street in your swimmers, I’ll know why you’re doing it.

Stuart Cooke: Doctor’s orders. I’m going to the beach. I know you take cod liver oil capsules, Guy, so I’m sure that you’re going to be rattling away on the internet ordering yourself some pills tonight.

Guy Lawrence: Yeah.

Stuart Cooke: That’s interesting.

So, we have kind of touched on this a little bit. Just your thoughts on the future for the medical industry, whether you think that that’s going to be an integration of the nutritionists and naturopaths and doctors and DNA specialists and the like.

Dr. John Hart: Yeah, I think… So, you’ve got conventional medicine, which is very good at acute illnesses and symptoms of serious diseases. And then you’ve got the integrative medicine branch, which is more the preventative early detection sort of things. And there’s not so much money in those, because there’s no XXpayable? 0:47:33.000XX drugs and expenses there.

So, there’s a lot of forces wanting to keep things as they are, because that’s where the money is. And a lot of money being spent by very clever companies with very clever marketing people with huge budgets to promote the current status quo.

So, they’re not gonna let things slide without a big fight. But I think people are starting to walk, talk with their feet. I think people are realizing that modern medicine has its advantages but it has its weaknesses and that alternative or integrative or natural medicine, whether it’s through a naturopath or integrative doctor or herbalist, can provide other things that are not available. And that’s the two together that gives you the best overall result.

So, if you can use the technology, access the technology that we’ve got to do testing and early detection, and use the nutrition that’s been around for thousands of years, basically, and the basic rules that have been around for thousands and millions of years, and put them all together, I think you’re going to get the best result.

Stuart Cooke: OK. That wouldn’t be that dissimilar, really, to what you guys are doing, I guess, right now. Would it be?

Dr. John Hart: Yeah. That’s basically what integrative or functional medicine is is using the technologies and the science and the physiology to determine information about how things work and combining it with non-patentable tools or technologies that have been shown to work, not only from thousands of years of experience, but also now with the science, we know how all these different herbs and vitamins and minerals, how they work, and how they decrease inflammation and how that then helps with health and function.

Stuart Cooke: Perfect.

Guy Lawrence: Fantastic.

John, we have two wrap-up questions on the podcast for every guest. And the first one’s very simple. But it does intrigue people. Can you tell us what you ate today?

Dr. John Hart: Today, breakfast was a bit on the run so I had some activated organic mixed nuts and some dried organic blueberries. And then I had a late lunch, which was meat and veg, basically. And then I had an early dinner just before this, which was basically meat and veg again.

Guy Lawrence: Perfect.

And the other question is, what’s the best piece of advice you’ve ever been given?

Dr. John Hart: I think my rowing coach said to me in high school, “You only get out of basket what you put into it.”

Stuart Cooke: That’s true.

Dr. John Hart: The second bit of advice I got was that persistence is one of the best skills to have.

Guy Lawrence: Persistence. Yeah, that is true as well.

Dr. John Hart: There’s no shortcuts to things, you know? Things that are worth having, that are valuable, you’ve got to work for them. You’ve got to put some time and attention onto it.

Guy Lawrence: Yeah, you’ve got to go for it. That’s prudent.

And for everyone listening to this who goes, “My God, I’ve got to come see John Hart,” or wants to learn more, where would be the best place for us to point them, John?

Dr. John Hart: Well, I work at Elevate Clinic in Sydney in the CBD. Spring Street. So, Elevate.com.au. And I also have an online business that sells peptides, so that’s PeptideClinics.com.au. That’s got a website with information and there’s a chat line and people online from 7 a.m. to 2 a.m. if people want to talk about peptides there.

Guy Lawrence: Fantastic. Brilliant.

Well, we’ll put the links up once the show goes out and everything else. We’ll put them at the bottom of the post. Because we transcribe the blog as well, so if people want to read it they can find out more.

But, John, thank you so much for coming on the show today. That was fantastic. I have no doubt a lot of people are going to get a lot out of that and certainly get everyone thinking. That was amazing.

Stuart Cooke: Absolutely. Absolutely. I know I did. I can’t wait to rewind and listen to it again.

Dr. John Hart: Thanks for the opportunity, guys.

Guy Lawrence: Awesome. We appreciate it, John. Thank you very much.

Stuart Cooke: Thank you, John.

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

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.

Healthy Snacks for Kids

healthy kids lunchbox ideas

Children have tons of energy and often it can be a struggle finding healthy snacks for kids. They spend much of it running around, playing, and doing other physical activities. The little ones seem to have far more fuel in their little tanks than full-grown adults do, but even the most active kids need to replenish that lost energy through snacking.

Not All Snacks Are Created Equal

Snacking refers to eating small amounts of food multiple times throughout the day for the purpose of staying satiated and energized. When most people think about snacks, foods like pretzels, crackers, chips, candy bars, granola bars, nuts, and fruit often come to mind. While really any food would serve the purpose of providing calories and energy, not all snacks are created equal. Many popular snack choices are rather unhealthy for a number of different reasons.

Healthy Snacks vs. Unhealthy Snacks

Choosing the right snack for your kid isn’t always the easiest thing to do. Most children already know what they like and don’t like, so getting them to try something new and unusual can be a bit of a challenge. On top of that, most junk foods taste great, so it can be hard to steer your young ones away from them. However, there are many healthy snacks for kids on the market, and here’s what you should look at before making any purchase

Quality of Calories (Not Quantity)

The number of calories in any snack product will tell you how much energy it provides. Unfortunately, not all calories are the same. In unhealthy snacks, such as potato chips and candy bars, most of the calories come from trans fats (vegetable oils) and processed carbohydrates. Instead, for them to be healthy snacks for kids, they should be made of  quality macronutrients of protein, complex carbs, and good fats.

Sugar Content

Unhealthy snacks often contain way too much sugar. Anything sweet, from cookies to fruit juices, are going to be full of it. What’s even worse is that the processed carbohydrate content is high too, which makes this double trouble and plays havoc on your kids blood sugar levels!

Protein Content

When it comes to kids’ health, protein plays a very important role. Proteins aid in muscle building and recovery, and getting plenty of them is essential for young children since they are rather active. If you want your children to grow up strong, have them snacking on foods high in protein.

Artificial Flavouring & Additives

Common junk foods are highly processed and contain all kinds of unhealthy chemicals. Preservatives, food colouring, artificial sweeteners and more do more harm than good for a growing child. As natural as possible is the way to go.

Nutritional Benefits

Ideal children’s snacks should be packed full of vitamins and minerals that promote growth and good health. Anything low in nutritional content should be overlooked.

If you’re looking for a healthy and delicious snack that your kid will love to gobble up, Monkey Bites by 180 Nutrition is an excellent pick. Made entirely from whole, natural ingredients, these little power bars are high in protein and good fats. Your kids will stay full and fit with Monkey Bites.

Click here for lots of quick and easy healthy recipes

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

Healthy Children Breakfast?

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

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

Muesli Don’ts

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

Muesli Do’s

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

Our healthy grain-free granola recipe here.

Fruit Juice Don’ts

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

Fruit Juice Do’s

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

Toast Don’ts

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

Toast Do’s

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

Fruit Salad Don’ts

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

Fruit Salad Do’s

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

Cooked Breakfast Don’ts

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

Cooked Breakfast Do’s

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

Conclusion

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

Supercharge Your Breakfast with 180 Superfood Protein – Learn more here

Rebecca Creedy Ironwoman: Lowering Carbs & Supercharging my Diet. This is How I Did it…


rebecca creedyThe above video is 3 minutes 30 seconds long.

Listen to the full episode on your iPhone HERE.

This week we welcome commonwealth gold medalist and Australian Ironwoman Rebecca Creedy to the show. The elite athlete shares with us how she transformed her diet, including lowering her carbs and eating more wholefoods. Along with this came a massive positive effect on her episodes of hypoglycemia which now seems to be a thing of the past.

We also go deep into her training regimes, pre and post workout nutrition and what she does to to stay on top of her game.


downloaditunesIn this episode we talk about:-

  • Why lowering her carbs has improved her wellbeing
  • How she looks to ‘supercharge’ her plate
  • The training schedule of an elite ironwoman
  • Her favourite cheat meal
  • How to stay motivated in those ‘weak’ moments
  • Tactics around recovery
  • And much much more…

CLICK HERE for all Episodes of 180TV

Get More of Rebecca Creedy Here:

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Full Interview with Rebecca Creedy Transcript

 

Guy Lawrence: Hey, this is Guy Lawrence of 180 Nutrition and welcome to another episode of Health Sessions. Our lovely guest today is Ironwoman Rebecca Creedy. Now, Rebecca has got an amazing resume when it comes to being an athlete, including winning the gold medal in swimming in the Commonwealth Games. She’s also competed and won medals at the World Championships. All that was by the age of 21. And she’s gone on and won an IronWoman series in 2012 and it was awesome to have her on the podcast today as she shares her journey with us.

She …We first met Rebecca about a year ago. She approached us, because she found us on the internet when she looking for a natural supplement, of all things, and discovered 180 and has been a avid user ever since, which I’m proud to say.

She … In her own words she was “looking to clean up the diet.” She suffered from hypoglycemia and it was affecting her races. So, she really started to delve deeper into the world of nutrition and recovery and see how she could improve it and has gone on and had a fantastic series, which is a Nutri-Grain Kellogg’s IronWoman Series, which just ended last weekend.

So, she shares with us all the things she’s learned and it’s just; yeah; fantastic to have her on and I have no doubt you’ll get a lot out of this podcast today, especially if you’re competing as a high-end athlete as well, because she really doesn’t rely on the carbohydrates as much and the goos and the gels, which is of course, renowned within the; especially in the endurance fields of athleticism. And it’s something which we agree with too, you know, but…

So, there’re gems of information all the way through this and I have no doubt you will enjoy.

As always, if you are listening to this through iTunes, we’d love you to leave a little review. It takes two minutes. Can be a little bit complicated, but it really helps us with our rankings and know that you are enjoying the podcast too. If you want to see this in video and leave a comment as well, just come over to our blog, which is 180nutrition.com.au.

And, yeah, that’s it. Enjoy the show and I’m sure to catch you soon. Cheers.

Guy Lawrence: All right, let’s do it. Hi, this is Guy Lawrence. I’m joined with Stuart Cooke as always. Hello Stuart.

Stuart Cooke: Hey.

Guy Lawrence: And our lovely guest today is Rebecca Creedy. Rebecca welcome to the show. Thanks for coming on.

Rebecca Creedy: Hey guys. Thanks for having me.

Guy Lawrence: I thought I’d kick off, Rebecca, you know, well, I was looking a your resume on Wikipedia this morning and it’s insanely impressive, but I thought you’d do a better job in sharing with the listeners a little bit about what you’ve achieved in your swimming accolades over the years and to our listeners; a better job than me anyway.

Rebecca Creedy: Yeah. Yeah. Look, I come from a swimming background. I represented Australia at two Commonwealth Games, a World Championships, two Pan Pacific championships. Won Commonwealth Games gold medals; Commonwealth Games records. It was a pretty amazing part of my life. Yeah, I made my first Australian swim team at the age of 14. So yeah, 14 to 21; yeah, yep, swimming was my life. So, I was around back in the days with Ian Thorpe and amazing people like that. So, I got to spend a pretty big part of my life learning off some fairly amazing athletes and characters. So, yeah …

Guy Lawrence: What got you into swimming? Were you always like a water baby or did you…

Rebecca Creedy: I’ve always was. I’ve always loved it. I actually didn’t grow up near the beach. so I was, I grew up in Redcliffe which has a beach, but not a lot of people swim there. I grew up as a pool swimmer and I used to beg Mum and Dad to take me swimming every day. So, I got introduced to swimming younger than most and really excelled and loved every minute of it.

Guy Lawrence: There you go.

Stuart Cooke: Awesome. So, tell us, Commonwealth gold medalist to Ironwoman, how did that come about?


Rebecca Creedy: Look it was, it; to be honest it even shocks me when I sit here and talk about it. When I was swimming I used to watch the Ironman series on television and think, “Wow. That’s such an amazing sport. It looks like so much fun.” You know, it never really crossed my mind that one day I would be up there taking out medals in that arena as well. But I finished swimming at the age of 21 and I just lost that drive to really seek what it takes to succeed in swimming and moved overseas and lived the party lifestyle that I missed out on.

Guy Lawrence: I say yeah, yeah.

Rebecca Creedy: So, I got that in for a good XXunintelligibleXX [:04:48.7] two years and one XXtechnical glitchXX[:04:50.8] and, “What am I doing? This isn’t where I want to be.” So, I moved back home and decided to get fit again and XXunintelligible surf lifesaving??XX [[:04:59.2]. Yeah, it was quite amazing that just, I took to the ski really quickly and picked up the ski paddling really quickly and the board paddling was a lot harder and skills it takes to catch waves and that took a little bit longer, but it kind of all comes together in 12 months and next thing I knew I was trialing for the Nutri-Grain IronWoman series. So…

Stuart Cooke: That’s awesome.

Guy Lawrence: Can you explain exactly for our listeners, because I know people, especially back in the UK or whatever, the listeners won’t have a clue what an Ironman/IronWoman series is?

Rebecca Creedy: Yeah.

Guy Lawrence: Can you just explain the concept of it all to us?

Rebecca Creedy: Yeah. So, the Ironman series, it’s all based around surf lifesaving and we paddle boards and skis and also swim. So, it’s kind of like a triathlon of sorts. It’s a three-legged race that lasts anywhere from 15 minutes to an hour and we do those three disciplines in a race in varying orders and it’s a lot of fun. We go out in big surf and get to battle the elements and it definitely is character-building.

Guy Lawrence: Yeah. So, there’s three disciplines, because I’ve never, I’m trying to think so you’d be; there’s a ski, right? Which is the; like a big kayak, would you say?

Rebecca Creedy: Yeah, it’s like a kayak and we go out through the surf and the waves, so it’s a little bit, a little bit harder than sitting in a kayak. A kayak easy in still water …

Stuart Cooke: Yeah.

Rebecca Creedy: So, trying to master sitting in the ski when there’s six-foot waves can be a little bit tricky. But to be honest, I really enjoy it and the ski is probably my favorite leg,

Guy Lawrence: Right. And then there’s the swim obviously.

Rebecca Creedy: Yeah, the swim obviously came quite naturally to me.

Guy Lawrence: And what’s the other leg? I actually don’t know.

Rebecca Creedy: It’s wood paddling. So, the boards, you see those on the beaches now. It’s based all around the fact that we paddle boards to save lives and yet, it’s a very similar board to what you’ll see on the beach with the lifesavers. So, it’s a little bit more slimline and designed to go a bit faster, but, yeah, we paddle the boards and trying to get that out through the waves as well, can be a little bit treacherous.

Guy Lawrence: I’m assuming that it’s very strategic, right, because you’re; what’s the word I’m looking for? But the elements are going to change the dynamic of each and every race.

Rebecca Creedy: Yeah.

Guy Lawrence: At, you know, what point would they say, “Sorry you’re not racing today, it’s too big like.” How big does it get out there?

Rebecca Creedy: It does get pretty crazy. Last year in Margaret River for the first two rounds of the Nutri-Grain series, they actually took out the ski leg of the women’s race because it was too big. We were a little bit disappointed in that because the girls believed we were capable of dealing with it. But unfortunately it was an executive decision that had to be made. The waves; it was probably about 7 foot and even bigger in some of the sets that were coming through. But, yeah, it was a little disappointing that we had to make that decision. But they generally either cancel the race before they do things like that. So, yeah, so, it all depends on I guess the level of skill of the people racing. So…

Guy Lawrence: Yeah. That’s huge. Because me and Stuart both in our XXtrans?? rideXX [:08:20.7] you know and XXgo hit the elements a bitXX. But I can really, after doing that, I would be terrified. I can really appreciate what you put yourself through, honestly, like, waves are scary I think.

Rebecca Creedy: They certainly are. I still get scared out there. I’m a late bloomer so I only started this sport at the age of 23, 24; so for me, some of the skills I really have to think about what I’m doing out there and sometimes I have to overcome my fears just to kind of put the foot on the line and really get myself in the game. But, you know, once you take that first leap of faith, it; all of a sudden you have this confidence in yourself, you know, “Yeah, yeah. I can do this. This is fine.” But, yeah, it’s taking that first step and really having belief and confidence in your skills.

Guy Lawrence: No doubt.

Stuart Cooke: No doubt.

Stuart Cooke: You’re looking shocked, Guy. I’m just picturing you doing your run, swim, run down at Coogee Beach in your Speedos … that’s enough for us. But I see it down there, because I; Guy and myself are in the surf club and I do water safety for the nippers down there as well on a Sunday and you see these little kids who; I do the under 9’s, and we take them out in, you know, in sizable surf for their age and height and some of them just shine and just take to it and some of them are less so and quite scared. But they build that confidence at that early age and I think it just sets you up fantastically, especially for a country like Australia where we spend a lot of time in the water. It’s almost vital and it’s fantastic.

Guy Lawrence: It’s amazing.

Rebecca Creedy: I think, I think it’s a great sport for confidence. You know it’s not always about the fastest person winning and it is a skill-based work, you know, XXtechnical glitchXX [:10:06.9] public, I stay away from rips and things like that, but when it comes down to racing in surf lifesaving we use things like that to be able to the battle the elements and you know the fastest way out and easiest way out in big surf is straight out through the rip. It’s using things like that and that knowledge that you gain and understanding how the ocean works, it really does set you up for life. And I think if the general public understood a little bit more about the surf, it would make the whole; everyone a lot safer, but it takes years; it’s taken me years. I’ve been doing this sport for seven years now and I really feel that this year’s the first time I’ve really started to shine and really, I guess, set myself up for a even better series and a chance to take out the series next year.

Guy Lawrence: Because the series has just finished, right; which is the Nutri-Grain Kellogg’s?

Rebecca Creedy: Yeah. The Kellogg’s Nutri-Grain Ironman series, we did six rounds, So, we had two starting off over in Margaret River. Then we did two just here on Surfer’s Paradise and more local beaches and then we did two down in Newcastle and that was just last weekend. So, that was; it was an amazing series. I stayed consistent. Yeah, I got some fantastic results and I walked away really happy with how my season panned out.

Guy Lawrence: Yeah, fantastic and you came in second overall, right? That’s phenomenal. If I’m not mistaken, amazing.

Rebecca Creedy: Yeah, second overall. I got on the top podium once this series, which was amazing, especially with such fantastic competitors. Liz Pluimers took out nearly every race, but managed to stop her taking the clean sweep.

Stuart Cooke: Fantastic. It’s awesome to watch, too, because we used to have the final down in Coogee, and I know if you remember that, Guy, so we used to go down there.

Guy Lawrence: I do. Yeah, I’ve been down there.

Stuart Cooke: Yeah, I remember, you didn’t wave back when I was there. But, it’s really a great spectator sport and I love the fact that you don’t really; you don’t really know who’s won until right at the very last moment because anything can happen in the surf. You can pick up a wave on the ski or the board and everything changes, so so much fun to watch.


Rebecca Creedy: Yeah. Yeah. Look, you know, people talk a lot about luck and things like that, but you can get a little bit unlucky, but usually find the people that do well can regulate, they just have the skills, they know where to put themselves, they know how to catch that wave that’s going to be coming through and things like that. So, it’s quite amazing. I love it. It’s frustrating sometimes. I got one race this year that I probably should have won and it didn’t quite happen, but it’s moments like that you kind of kick yourself and go, “Oh, those bloody waves.”

Guy Lawrence: Yeah.

Stuart Cooke: Yeah.

Rebecca Creedy: But, we always like racing the waves. It’s a nice little rest in between …

Stuart Cooke: Yeah, I bet.

Rebecca Creedy: … the next leg. So, yeah.

Guy Lawrence: So, what is your typical training day look like to prepare for an event like this?

Rebecca Creedy: Oh, it gets hectic. This off season I did the Coolangatta Gold, which is actually a five-hour race.
Guy Lawrence: Oh my.

Rebecca Creedy: So, it consists of the 20 kilometer ski paddle, 2K run, then a 4K swim and then a 7K board paddle and then another 7 1/2 K run at the end. So, to train for that this year, that really took it to the next level for me; a lot of, basically training three times a day. Trying to get your swim in every morning, board and skis in the afternoon and then a run on top of that. The one thing I had to drop this year was my gym program. I just; it’s basically something that I’m very; I’m a very strong athlete anyway, I’m very muscle-y, so it’s not something I really have to focus on too much. So, for me it was probably the first thing I decided to drop this year. At 31, it can be quite hard to recover in between sessions and I may have an idea of everything I want to achieve that week, but sometimes it doesn’t work out that way and you have to take that rest your body needs.

Guy Lawrence: Because you’re training at skills as well as fitness, right? It’s not like a runner, for instance, they’ll just go and run and expand their run and improve their time and things like that. Like there’s so many variables to what you’re doing …

Rebecca Creedy: Yeah.

Guy Lawrence: … and to stay on top of that as well.

Rebecca Creedy: Yeah, it is. Like sometimes when there’s big surf on the; the most beneficial thing you can do is go out and go for a surf. It’s learning how to read the surf and get out quickly through the surf is just as important and how to catch that wave all the way to the beach. You know, if I can’t hold a wave in my ski then, to be honest, all the training I did on the lake isn’t going to help me.

Stuart Cooke: Yeah.

Rebecca Creedy: So, yeah, those little skills can be just as important as the speed-based and endurance training that we do. So, yeah, it can be tricky sometimes and I’m very fortunate I’ve got a great coach behind me, who’s also my partner, that teaches me some amazing skills and has passed on all his knowledge to me. So, yeah, I’m very lucky in that way.

Guy Lawrence: Fantastic.

Stuart Cooke: So, what about motivation? Where do you go, I mean, you even mentioned those longer legs where you’ve got 20K, you know, paddles and skis and 7K; I’m guessing that’s soft sand run as well, is it?

Rebecca Creedy: Yeah, well luckily it was low tide.

sc. Right. Okay. Excellent.

Rebecca Creedy: Yeah, but no it’s still, it’s still really hard and I’m not a natural runner, I’m a real water baby. So, for me that run leg was pretty tricky. I did a lot of running in the off season, which I don’t really enjoy, but I guess it’s just getting the most out of yourself that’s, you know, we all have days where I don’t want to get out bed and don’t necessarily want to go and do the swimming, but I’m 31 and I do these things for me now and I don’t feel like I have to do it for someone else. So, I just love the thought of being the best I can be. And I find that’s what motivates me the most is being proud of myself and the things I’ve achieved and, yeah, I guess I like being that person that people consider the tough competitor and the one that’s hard to mentally break and that as well, so that keeps me driven as well.

Guy Lawrence: What time is your first training session?

Rebecca Creedy: Five o’clock in the pool, XXunintelligible so 4:30 get up most days?XX [:16:48.3] As I’ve gotten older, though, I must admit I don’t really enjoy getting up early. So, I’m fortunate enough I do XXmix it up? 0:17:01.000XX at times and if I’m not feeling motivated to swim at that time I’ll swap it around and I’ll do a lighter session or I’ll go swimming in the afternoon and do a board session in the morning. And that’s really important for me at my age, because I do this sport because I love it and I don’t want to take that away. And forcing myself to do things I’m not enjoying I don’t believe gets the most out of my training and yet it’s definitely going to shorten my career if I’m just pushing and pushing and pushing. So, I think the number one key is to enjoy what you do and to just make it work for you, which is what I’ve really, really taken on board this year.

Stuart Cooke: Yeah, amazing.

Guy Lawrence: It’s amazing.

Stuart Cooke: You’ve certainly got the right environment, I think, backdrop, to enjoy what you do. I mean, the beach up there is just pristine, so beautiful.

Rebecca Creedy: It really is. It’s a great lifestyle and that’s what I tell people. I’m avoiding the real world because, to be honest, it’s not a bad lifestyle I have here. It’s doing something I love every day. It just drives you, definitely.

Guy Lawrence: It’s magical, yeah. Magical. So, what do you; what do you use for recovery? Like, what tactics do you do, because obviously recovery is a big component of your training as well, you know.

Rebecca Creedy: Absolutely. I think, you know, I’m not 16 anymore and I can definitely feel that. It does get hard. And for me, being able to read my body is super important and understand what it needs. Fueling it in the right way. Putting what it needs into it. When you’re younger, you know, you have a tendency to eat just whatever you want and otherwise I’ve been quite fortunate. I’ve never had to really worry about my weight. So, I’d finish a training session and I’d chomp down on a chocolate bar or something. Whereas, as I’ve gotten older I’ve really listened to how my body responds to things and it’s been really important in my recovery this year and probably the last two years, I’ve noticed the changes. I guess fueling it with the right sources and things that my body, I guess, responds to in the way that it can back up the next session. So, yeah, that’s been really important and I guess 180 Nutrition has been a massive part of that. Something I seeked out from you guys and …

Guy Lawrence: Yep. I mean that’s how we first met, right? Yeah.

Rebecca Creedy: Absolutely. A little Facebook message saying I found your product and I think it’s great and I’d love to get on board. And, yeah, I went from the typical; the typical brands you use that are over-processed and artificially flavored things that I just found weren’t doing what I needed and when I found this natural product I was really happy and I’ve been stoked with how it’s really assisted me in my recovery.

Guy Lawrence: Now that’s good to hear. We appreciate it.

Rebecca Creedy: Yeah.

Guy Lawrence: You look like you are going to say something, Stu.

Stuart Cooke: Well, yeah. I was just; I noticed that your diet has changed quite radically from what we’ve seen and heard over the last 12 months. Have you had any other kind of “aha” moments that you’ve taken on board where your kind of old-style eating versus your new style? And I’m thinking, kind of, you know, carbohydrate-loading versus more kind of natural nutrient-dense foods to help you in your training and competitions.

Rebecca Creedy: Yeah. Look I’ve always; I’ve never really been a massive fan of carbs. I really don’t like the way they feel, like they make me feel. I’ve; it’s something I’ve spoken to a few people about and they don’t necessarily believe you need them to race on as well. So, for me I’ve always tried to, I guess, balance that quite well in my diet, but I guess it’s finding you guys and your product and I guess reading and understanding a little bit more about the clean eating philosophy and things like that it’s made it a lot easier for me to make that decision to steer away from a lot more, simply because most carbohydrates are really processed, contain a lot of artificial preservatives and things like that. So, it’s really helped me, I guess, develop my thinking toward products like that. So, yes.

Guy Lawrence: I think as well, what we found over the years with athletes, that they generally eat, like you say, carbs, but they don’t carry any other nutrients. They sort of; it’s almost like they’re pure glucose, you know and there’s no actual vitamins, minerals and fiber and everything else that the body needs to help recover as well, you know, to get up and do it all over again.

Rebecca Creedy: Yeah. Absolutely.

Guy Lawrence: I think it’s a good message.

Rebecca Creedy: Yeah. Well, that’s something to really think about. Every meal I make I try and think about all those vitamins and minerals my body needs. In the past I’ve had problems with things like low vitamin B, low iron and I’m also; I do have hypoglycemia. So, for me I know when I’m not putting the right things in my body, because I can go training and within 20 minutes into the session I’ll be having a hypo. So, for me, that’s; and as I’ve gotten older I noticed my episodes happening more and more often, so that was a real turning point as well, But being able to eat properly so those things don’t happen, because when it’s inhibiting my training that’s really, really negative.

Guy Lawrence: Yeah. And have you been noticed improvements with that since you’ve been eating more whole foods and things like that?

Rebecca Creedy: Absolutely. Absolutely. Like, I can’t actually remember the last time I had one. I did get to a XXstage?XX [:22:49.3] point where I had to keep gels and all sorts of things in my bag just because I never knew when I was going to have one. And it’s a horrible feeling. You just start shaking and you just feel like you’ve got nothing in you because you probably don’t. So, for me, every meal I make like, even when I make a salad, I don’t use lettuce, I use spinach leaves. I just think about little things like that. It’s how can I get the most out of this meal and to put the best things into my body as possible.


Guy Lawrence: When we do the seminars Stu, you always mention that, right?

Stuart Cooke: Yeah. We call it super charging your plate. So like you just said, if you, if you’re going to make a salad, how can you super charge it? And so you’ve gone for the most nutrient kind of dense, kind of leaf and then we’d look at putting it in some, well let’s add some nuts, and seeds and olive oil and get some quality proteins and you know, more of the natural fats as well. And that kind of mindset on every meal that you prepare can really set you up for really enhanced health moving forward, because you just get more nutrients into your body, which is a fantastic thing.

Rebecca Creedy: Yeah. Absolutely. And that’s what I love about, I guess, the 180 Nutrition supplement, as well, is I can integrate it into my diet in more ways than one. I don’t just have to have it as a shake. I love making my porridges in the morning and I throw that in there and it gives it that extra flavor. I add some berries to give me my antioxidants. I have my yogurt. Just little things like that, that it all just kind of works together and it’s really easy to throw something together with it to make a meal instead of just a supplement.

Guy Lawrence: It takes time though, right? It doesn’t happen overnight? You can’t just go, “right” and switch in and expect results. It’s a lifestyle.

Rebecca Creedy: Yeah. Absolutely and that’s why I don’t like using the word “diet,” because I’ve never really been one to diet and it’s just; I do what I need to do to make my body feel good.

Guy Lawrence: Yeah.

Rebecca Creedy: And that’s like they say, “It’s a lifestyle.” and it can be hard sometimes. When I’m traveling a lot and overseas and you’re trying to look for a quick meal, it can be really tough and sometimes I do revert back to my old habits and I do notice it.

Guy Lawrence: And there good reminders, right?

Rebecca Creedy: Yeah, Absolutely. Yeah. Yeah. I had a nice wake-up call one Monday morning after the Nutri-Grain series when I had a bit of a shindig on the last night and XXunintelligibleXX [:25.22.5] things like that any more. So …

Stuart Cooke: Yeah. Tell me about it.

Rebecca Creedy: You know, as you grow up you’re kind of better at making those kinds of decisions and choices and, yeah, you realize that there are other options out there and especially the way supermarkets are these days. It’s really becoming an accepted way to eat and it makes it a lot easier ducking down to the supermarket to pick up the ingredients you need that five years ago you wouldn’t have seen on the shelves.


Stuart Cooke: Yeah, exactly.

Guy Lawrence: Yeah. So …

Stuart Cooke: So, what about, thinking about food on your race days, how do you structure your food? What do you prepare and eat on those kind of critical days?

Rebecca Creedy: You know, look, it’s dependent on what’s available. I love having a cooked meal before a race, if I can. I’m a big mushroom eater. So, for me a nice big plate of spinach with some mushrooms on top and a couple of poached eggs is fantastic for me. I love some sweet potato pancakes in there too. They’re always good and a great form of carbs.

Stuart Cooke: Yeah.

Rebecca Creedy: But you know sometimes, especially when you’re racing away, it’s not always that easy. We need to be down on the beach quite early so, without that available I love getting a nice natural muesli and adding my 180 Nutrition protein to it. And then I mix it in with some natural yogurt, plain natural yogurt, as low-sugar as possible and I just like to sweeten that up with some berries. And I really find that that really gives me the kick I need to kind of carry on, carry on through the day, because most of the time, you know, I’m down on the beach at 7 o’clock in the morning and don’t really get my next meal until about lunchtime. So, yeah, it can be tough when you’re racing sometimes to get something into your system that’s going to last that kind of period.

Stuart Cooke: Yeah.

Guy Lawrence: Yeah. I find the whole thing fascinating. I think the message is getting out there to more and more with athletes, because we get a lot more inquires from endurance athletes especially as well. And because we’ve got Sami Inkinen coming on the podcast next week and he’s a tri-athlete. But him and his wife rowed from California to Hawaii and …

Rebecca Creedy: Really?

Guy Lawrence: And physically rowed and it took them 44 days and they were rowing; what was it Stu? Fourteen to eighteen hours a day. And they did it all on whole foods with no gels or anything and the message was just to, you know, avoid sugar and actually XXunintelligibleXX[:28:04.0] …

Stuart Cooke: XXunintelligibleXX [:28:04.2] I think to highlight the importance of real food. And I think the message is kind of clear that no one diet suits everyone. We’re all so radically different and you know, what works for me won’t work for Guy and may work for you. We just got to find that sweet spot and you know what it is, because you feel fantastic, your sleep’s good, your energy’s good and you know, your health just feels great. So, it’s really important just to keep trying and testing and I think our bodies change over time as well. What we ate in our teens doesn’t work in our 20s to our 30s and 40s, so on. So, you just got to find what works for you, I think.

Guy Lawrence: Yeah.

Rebecca Creedy: Yeah. Look, I completely agree and it’s something that as I’ve gotten older I love reading and researching about what people are talking about and I don’t know if you guys watched Catalyst last night. They actually had a big thing about carbohydrates and the guy that actually originated making gels and he was the first one to stand there and say, “I was completely wrong.”

Guy Lawrence: Oh wow!

Rebecca Creedy: Yeah, and it’s really amazing. So, if you can get on and look that up, I only saw part of it. I want to go and finish watching it, actually, and it talks about carbohydrates and how our body uses them and how we shouldn’t be relying on them as much. And it was really amazing to hear researchers that were actually the, I guess, the first stepping stone in that process of thought, standing there and saying, “No, I totally disagree with what I wrote ten years ago.” So, that’s quite an amazing thing to see people like that in their fields.

Stuart Cooke: Yeah. It’s exciting. You know, new science is springing up every single day and we’re finding out things that we just didn’t have access to years ago and it’s, it’s certainly now we’ve got a whole barrage of information that can help us in the right direction.

Rebecca Creedy: I’m a science-based person and I just love reading about it. For me; anything I find, something I want to try, I want to go read the science on that first and …


Stuart Cooke: Exactly.

Guy Lawrence: And the ABC have done a fantastic job. You know, they’re always bringing out great messages around nutrition and making people sort of think twice about what they’re doing.

Rebecca Creedy: Yeah. No, and it’s good to see someone going out and doing the science instead of standing there and saying, you know, people are so quick to say “Paleo’s wrong.” But why? Not many people looking for the reason why it is. So…

Stuart Cooke: Yeah.

Guy Lawrence: And I think, as well, when you’re an athlete like yourself that is putting so much demands on your body, it really then highlights how powerful nutrition is, because, you know like you said yourself, the more actuate your nutrition is, the more you can continue to recover quicker, feel better and do it all over again. You know, if you’re sitting on a chair all day doing nothing, you can get away with a lot more, but it just shows you the effects of nutrition, I think, when you get to that level, you know what can happen.

Rebecca Creedy: I can even feel it some days. When I’ll get up and do my 4:30 set, I’ll be up at 4:30 doing my 5 o’clock session and I’ll come home, I’ll have a sleep, I’ll eat, obviously, have a sleep. And some days I honestly can’t even think of training until 4 o’clock in the afternoon and I can actually feel the time, it’s about 2:30, 3 o’clock, my body finally starts to say, “Okay, your ready to do another session now.” So, every now and then I’ll try and do a 2 o’clock session and I just go, “no.” My body’s not ready to get back into it yet and it’s seems like that, you know, you need to listen to and learn those responses and when your body’s saying “yes” and “no” and things like that.

Stuart Cooke: Always. Absolutely right.

Guy Lawrence: So … go on Stu.

Stuart Cooke: Well, Guy, I was just going to jump in and just ask about winding down and relaxing.. So, you’re so fast-paced and you’ve got this manic training schedule and competition schedule. What do you do to wind down? How do you relax?

Rebecca Creedy: I’m not very good at relaxing. I actually work in the surf club upstairs, so I actually work as a bartender and waitress, which can also make it even harder to wind down sometimes.

Stuart Cooke: Yeah.

Rebecca Creedy: You know, at work I have to be very happy and personable and things like that and sometimes I get home and it’s like all I want to do is just sit in a corner and not talk to anyone for an hour.

Stuart Cooke: Yeah, yeah, yeah.

Rebecca Creedy: So, it’s definitely important that I get my “me time” and actually, I actually find training helps that. The one thing about being a swimmer is you get to spend a lot of time by yourself. And, yeah, so spending that time on the black line [:32:59.3] and thinking about me and it can sometimes be a great way to chill out and I actually; if I don’t exercise I find I go a little bit nuts.

Stuart Cooke: Yeah. I can completely appreciate that, especially with the swimming aspect, because we do a fair bit of ocean swimming and when you get out there into the rhythm, it’s almost mediation. You know, you’re going through the motions of stroking and turning and you can swim for an hour or so and just process thoughts and just kind of you know, de-stress that way. That’s kind of what we do too, definitely get out there and just immerse yourself in some way where you’re not constantly thinking about other stuff. It’s great to kind of switch off the mind, it you can.

Rebecca Creedy: I’m a real nature lover. I have a degree in environmental science, so for me just getting out and being with nature, whether it’s going for a walk in the bush or something like that. I love taking my dog out and just getting away from it. And, yeah, you know, being on the ocean and being out there and feeling nature and it does relax you and it kind of takes away all the pressures and strains. It doesn’t expect anything from you. So, yeah, that’s probably my biggest cure.

Guy Lawrence: Yeah.

Stuart Cooke: Yeah, I like it. I like it.

Guy Lawrence: I want to touch on, quickly on sleep before we move on. How many hours a night do you sleep, Rebecca, normally?

Rebecca Creedy: Um …

Guy Lawrence: Or day and night or …

Rebecca Creedy: Yeah look, I probably don’t get as much as I should. I’m not; I’ve never been a good sleeper. I go through phases where I sleep really well and then other phases where I don’t. I have trouble switching off, is my biggest problem. So, I find when I’m not training I actually sleep about four or five hours a night sometimes. But when I’m training I try to get at least six hours, seven hours is usually the main, like six to seven hours is probably standard. And then if I can get an hour or two during the day that’s brilliant, but I don’t like to rely on daytime sleeps because I used to sleep a lot during the day when I was pool swimmer and I find it’s just a bad habit.


Stuart Cooke: Yeah.

Rebecca Creedy: It’s nice to use it as recovery and things like that, but when I have to work a lot of the time during the day and I have to start sleeping regularly, I find it really throws out my body clock. I find it harder to sleep at night and I really like to just try and stick to a pattern. So, for me I try to be in bed by 10 o’clock at the latest. You know, it just gets hard with life. I get home from training at 6:30 at night and then I have to make dinner and I have to clean up and then I like to have my wind-down time and things like that. So, it can get quite hectic, but as I said, you know, the hardest part in the morning is getting up and once you’re in that water and …

Guy Lawrence: It’s all worth it.

Rebecca Creedy: And, yeah it is and it’s just you and your thoughts and you working against yourself and pushing yourself to the next level and it’s; it’s amazing what your body can do and work off. I don’t believe I feel sleep-deprived most of the time.

Guy Lawrence: Yeah.

Rebecca Creedy: I get my weekend to catch up and then I’m ready to go again.

Stuart Cooke: Again, it’s finding what works for you and again, sleep is such a hot topic. You know my sleep is all over the place too and I’m constantly trying to find what works for me and you just got to dial into these little nuances that just assist you in get in that extra quality, I guess.

Rebecca Creedy: Yeah, because my other problem is, is that I find when I start sleeping in I’ll have a sleep in morning one morning and then it throws me off for the next night and I can’t get to sleep at night and things like that. I think sometimes I think I’m not getting enough sleep, but I think I also don’t necessarily work as efficiently when I have to much sleep either. So, it’s finding the balance and taking what you need when you need.

Stuart Cooke: Exactly.

Guy Lawrence: Exactly.

Stuart Cooke: What we’re going to do as well, just; we want to just back track a little bit into nutrition and we generally ask every guest this question as well. What did you eat yesterday and just blitz through maybe just breakfast to evening meal, just because people …

Guy Lawrence: Are curious.

Stuart Cooke: … want to eat; people are curious, they want to eat like and IronWoman. Absolutely.

Rebecca Creedy: Yeah. Look I guess for breakfast I had; I basically try to eat the same thing as often as possible in the mornings, as I can. Especially being an athlete it’s really important that my body knows what it’s; I like to do it as a racing thing particularly every day before an Iron session, I’ll eat the same thing that I’m going to eat probably on race day. So …

Guy Lawrence: Right

Rebecca Creedy: I have my muesli, my natural muesli, followed with two scoops of the chocolate protein powder …

Stuart Cooke: Yep, yep.

Rebecca Creedy: … a plain all natural yogurt and some frozen berries mixed through that as well and I find that’s a great, a great meal, especially at the moment when I’m having a lot of wake up training, because it really ties over my hunger as well. And yesterday I had to work all day so, yeah, it’s great for when I’m at work because I can’t necessarily just grab a snack if I want to.

And then for the evening meal, I love a good steak so, for me it was a nice big piece of steak …

Stuart Cooke: Yeah, yeah.

Rebecca Creedy: … and again, just a natural salad. So, I have heaps of spinach leaves, tomato, capsicum, snow peas, cucumbers. I do like my cheese, so I like to put a bit of feta in there and then just a balsamic and olive oil dressing. So, for me that really hits the spot. For my boyfriend, though, he insists that he has to have garlic bread with it. That keeps him happy. That keeps me happy.

Guy Lawrence: Yeah, that’s what it’s all about, that’s what it’s all about.

Rebecca Creedy: It can be hard to balance meals sometimes when you’ve got someone isn’t so concerned about their nutrition.

Stuart Cooke: Exactly. Keep the home a happy one is what I say.

Guy Lawrence: Exactly.

Rebecca Creedy: Exactly.

Guy Lawrence: So, we’ve got one more question that we always ask on the show as well and this can be related to anything. What’s the best piece of advice you’ve ever been given?

Rebecca Creedy: Keeping yourself happy, I think. Putting yourself first. Yeah. Without you being happy, you know, a lot of what you do is a waste of time and I particularity find that with training. If I’m not happy my results show it. As I said again, I’m not happy when I wake up at 5 o’clock in the morning every day of the week. So for me, if I feel like I need I call, I think they call it these days a “mental health day.” I give myself a mental health day regularly. Some days I just have a day off training and I go do something that I wouldn’t have time to do otherwise and I go do shopping and I go to my favorite shop, which is Lululemon and I go there and I buy myself something nice and it makes me feel better and then the next day I’m ready to attack what I’m doing and do it properly and do it at a better, I guess, at a better effort level than I would have if I hadn’t a taken that time. So, I think it’s just knowing when to step back and reassess and I guess mentally build yourself up and get ready to do what you need to do.

Guy Lawrence: Fantastic.

Stuart Cooke: I like it. I completely agree with that and I’m going to take the rest of the day off Guy.

Guy Lawrence: Are you going to go clothes shopping, Stu?

Stuart Cooke: I am. I’m going to get something from Lululemon.

Rebecca Creedy: I know, it’s really sad when your favorite shop’s like a sport shop, isn’t it?

Stuart Cooke: Yeah, what does that tell you.

Rebecca Creedy: I don’t know, but it’s good. I can wear them into the gym and then I can wear them out of the gym.

Guy Lawrence: Exactly.

Stuart Cooke: They do make some good clothes. I’ll give you that.

Guy Lawrence: So, what does the future hold for you, Rebecca? What’s coming up? Do you know?


Rebecca Creedy: Yes. This week, as I said, has been a bit of a wind-down for me. It’s coming towards, I guess, the series has ended, but we’ve still got; we’ve got State Team coming up on Australia Day actually, down in Sydney at Manly Beach. So, I’m looking forward to that. We’ll have three days of competition at three different carnivals. So, that will be a little bit intense. But, mainly that’s a fun competition. It takes off a little bit of the pressure, I guess, not having, you know, the 15 girls for the series fighting it out. It’s all about getting there and racing, having a good time, making mistakes and catching up with people you don’t get to see very often. Then we go on to state titles, for Queensland state titles. And that will be, I think it’s in February and then I finish off the year in April with the Australian titles, which is; it’s all about the club racing for those two and I’m a member of BMD Northcliffe and they’ve been the Australian champion club, I think, for ten years now. So, I’m looking forward to racing for them in some team events and again taking our team to the next level and taking out that title again. So …

Stuart Cooke: I think they’re probably looking forward to you racing for them as well, aren’t they?

Rebecca Creedy: Oh yeah. Yeah, no, we’ve got some great girls in our club. You know, we all love racing as much as each other, so it’s great to be part of a team that all have similar goals and that want to go out there and do the best for the club and also for themselves. So, yeah, it will definitely be an interesting off season I’m sure.

Stuart Cooke: Fantastic.

Guy Lawrence: Awesome. And go on, Stu, are you going to speak?

Stuart Cooke: Well, I was just going to literally; you know, for people who want to find more about you, where would they go? What would be the best place to a bit more of Rebecca Creedy?

Rebecca Creedy: Yeah, look there’s been, we’ve got the Kellogg’s Nutri-Grain IronWoman website now, which has, it’s got a profile in there of me and also some personal questions that I’ve answered as well. And so, that’s one thing. But I’m also on Facebook, Twitter, Instagram and I’m pretty easy to find, because I’m the only Rebecca Creedy really in the world, which is quite convenient. But, yeah, I have the same name for all of them, which is Bec Creedy, so that’s beccreedy and that’s my user name for all three accounts.

Guy Lawrence: We’ll put some links there, because I know you update your Facebook page on a regular basis with all your swims and skis.

Rebecca Creedy: Yeah, we’re getting right into it. So, no, I think people definitely appreciate seeing pictures and things like that, so I try to stay on top of that some and even get a little bit of insight into my personal life as well.

Stuart Cooke: Exactly. Fantastic. Sounds great.

Guy Lawrence: That was phenomenal. Thanks so much for coming on the show and I have not doubt everyone going to get a lot out of that, when they listen to that. Awesome.

Rebecca Creedy: Thank you.

Stuart Cooke: Yeah and we hope to see you in Manly then, in Sydney, in our neck of the woods.

Rebecca Creedy: Yeah, yeah. I’ll have to drop you a line and let you know and we’ll catch up for a XXunintelligibleXX [:44:37.3].

Guy Lawrence: Absolutely.

Stuart Cooke: Let’s do that. We’ll see if we can get Guy in his Coogee Club Speedos.

Rebecca Creedy: Actually, I’m going to be in Bondi, too. I think I’m staying in Bondi the Monday after Australia Day.

Stuart Cooke: OK.

Guy Lawrence: OK. Good.

Rebecca Creedy: Yeah, I’m not going back till Tuesday, so …

Stuart Cooke: Right next door.

Rebecca Creedy: Yeah, well Courtney [:44:55.9] and I are coming and having a girls’ weekend. So, staying for an extra night or two.

Stuart Cooke: We might gate-crash you for a cup of coffee.

Rebecca Creedy: Sounds good. Sounds good.

Stuart Cooke: Okay. That is brilliant. Again, thank you so much for your time, really appreciate it. Its been awesome.

Guy Lawrence: Awesome.

Rebecca Creedy: Awesome. Thanks so much guys. I really appreciate it.

Guy Lawrence: Thank you.

Stuart Cooke: Thanks Bec.

Rebecca Creedy: All right.

Stuart Cooke: It’s good to see you.