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3 Biggest Paleo Diet Misconceptions

The above video is 3:51 minutes long.

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

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

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

marlies hobbs paleo cafe

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

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


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In this episode we talk about:

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

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Get More of Marlies Hobbs Here:

 

Full Transcript

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

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

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

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

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

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

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

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

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

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

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

Stuart Cooke: Hello, mate.

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

Marlies Hobbs: Thank you for having me.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

It just sort of happened, I suppose.

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

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

Guy Lawrence: Oh, wow.

Marlies Hobbs: So, the end of October 2012.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

But, anyway.

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

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

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

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

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

Marlies Hobbs: Definitely.

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

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

Stuart Cooke: Oh, did you?

Marlies Hobbs: Yeah. He is amazing.

Stuart Cooke: He’s awesome, isn’t he?

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

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

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

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

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

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

Guy Lawrence: Yeah. Absolutely.

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

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

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

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

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

Stuart Cooke: Got it.

Guy Lawrence: Fantastic.

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

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

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

Stuart Cooke: Exactly right.

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

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

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

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

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

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

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

Marlies Hobbs: Do you mind sharing what they were?

Stuart Cooke: Eggs.

Guy Lawrence: Eggs is a big one for you.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Stuart Cooke: He makes up for it.

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

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

Guy Lawrence: How old is Troy, Marlies?

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

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

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

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

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

Guy Lawrence: Like World War III.

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

Marlies Hobbs: Definitely.

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

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

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

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

Guy Lawrence: Ice cream and soda.

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

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

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

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

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

Guy Lawrence: Yeah.

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

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

Stuart Cooke: Game over.

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

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

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

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

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

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

Guy Lawrence: Sounds like my kind of book.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Guy Lawrence: Awesome. Awesome.

Stuart Cooke: It’s exciting times!

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

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

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

Stuart Cooke: I like it. It’s true.

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

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

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

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

Marlies Hobbs: Thank you so much.

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

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

Stuart Cooke: Awesome.

Guy Lawrence: Thank you Marlies. Goodbye.

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

The video above is 2 minutes 58 seconds long

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

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

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

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


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In this episode we talk about:-

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

CLICK HERE for all Episodes of 180TV

Get More of Darryl Edwards:

Darryl Edwards Transcript

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

But when dairy was removed from my diet…

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

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

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

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

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

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

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

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

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

Stuart Cooke: It’s a loaded question.

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

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

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

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

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

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

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

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

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

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

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

Stuart Cooke: Hunting for the cheapest pizza.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Stuart Cooke: It’s fueling our body.

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

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

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

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

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

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

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

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

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

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

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

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

Stuart Cooke: It does.

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

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

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

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

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

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

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

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

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

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

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

Stuart Cooke: You do the best you can.

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

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

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

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

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

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

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

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

Guy Lawrence: That would be such a winner.

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

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

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

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

Stuart Cooke: Absolutely.

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

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

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

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

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

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

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

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

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

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

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

Guy Lawrence: Definitely. Definitely. Yeah.

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

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

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

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

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

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

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

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

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

Stuart Cooke: Yeah, exactly.

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

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

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

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

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

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

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

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

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

Stuart Cooke: That’s a dangerous question.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Guy Lawrence: “I’m in recovery mode.”

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

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

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

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

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

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

Stuart Cooke: Yeah, I get that completely.

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

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

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

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

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

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

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

Darryl Edwards: Yes.

Guy Lawrence: So, remaining open to it.

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

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

Guy Lawrence: Less thinking, more doing. Yeah.

Darryl Edwards: Yeah. Exactly.

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

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

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

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

Guy Lawrence: Brilliant.

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

Stuart Cooke: Fantastic.

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

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

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

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

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

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

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

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

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

Guy Lawrence: Google Translate.

Stuart Cooke: Perfect.

Guy Lawrence: Awesome.

Thanks so much, Darryl.

Stuart Cooke: Thank you, buddy.

Darryl Edwards: Cheers, guys.

 

Grant Hilliard: Why the Term ‘Free Range’ Is Meaningless

The video above is 2 minutes 55 seconds long

Guy: Ever wanted to lift the vail up to see what is actually going on with our meat supply? If you do then read on as today we are joined by Grant Hilliard, the founder of Feather and Bone, an ethical meat provider from sustainably raised animals.

If you are wondering what the terms ‘organic’ and ‘free range’ actually mean,  or who’s the producer and if all meats created equal… Then this episode is for you.

Full Grant Hilliard Interview: Why The Meat You Eat Matters

downloaditunesIn this episode we talk about:-

  • What questions we should be asking our local butcher
  • The quality of supermarket meats
  • What the terms ‘organic & free range’ actually mean
  • What goes into the average sausage
  • Tips to buying sustainable meat on a budget
  • And much much more…

CLICK HERE for all Episodes of 180TV

Want to know more about Grant and Feather & Bone?

Got any questions for us? We’d love to hear them in the comments below… Guy

Grant Hilliard of Feather & Bone Transcription

Intro: Brought to you by 180nutrition.com.au. Welcome to the Health Sessions podcast. With each episode we cut to the chase as we hang out with real people with real results.
Guy Lawrence: This is Guy Lawrence of 180 Nutrition and welcome to the Health Sessions. Today our awesome guest is Grant Hilliard of Feather and Bone. So strap yourselves in for this one, because it is information packed. Absolutely. Now Feather and Bone, in a nutshell, are providers of meat, right? And they are seriously passionate about where their food comes from and how it’s grown, you know, something that we can easily overlook when it’s, you know, from the paddock to the plate and don’t give it a second thought.
And walk into any supermarket and just assume the meat is of the highest quality. So, as you can imagine, I had a lot of questions for him, you know? What they do, they essentially source directly and exclusively from producers that are committed to nurturing the health of the land and the plants and the animals it sustains, you know?
So, it’s actually from the soil all the way through to the animal to then how that animal we digest ourselves. Big topic and very political, as you can imagine, you know, questions that we cover: Who is the producer? You know, how do they grow, harvest, and transport their produce? You know, does this journey to your plate enhance sustainability and genetic diversity as well as your taste buds? Now that is a mouthful of a big question, I know, but we cover a lot, and I got a lot out of it, and I’m certainly going to be delving into this topic a lot more myself.
And if you are listening to this through iTunes, obviously let us know if you’re enjoying the podcast by placing a review within iTunes. It takes two minutes. We really appreciate it, you know. We put these podcasts out every week and we reach a lot of people, but it’s always awesome to get that feedback as well knowing that, you know, we’re out there reaching you guys and you’re learning a lot from it, so, yeah, always great to hear from you.
Anything else? Probably not, so let’s go over to Grant and, yeah, strap yourself in and enjoy the show. Awesome.
Guy Lawrence: All right. Let’s roll. Hey, this is Guy Lawrence. I’m joined today with Mr. Stuart Cooke as always, and our special guest today is Grant Hilliard. Grant, welcome. Thanks for coming on the show.
Grant Hilliard: Hello. How are you?
Guy Lawrence: Excellent.
Grant Hilliard: Planes, as well.
Guy Lawrence: Welcome to Sydney planes. I know we can hear them.
Grant Hilliard: That’s right. That one’s going somewhere special.
Guy Lawrence: Yeah, I used to live in Newtown, and it would affect the TV every time an airplane would fly over.
Grant Hilliard: XXThe industrial section of?XX [0:02:54]
Guy Lawrence: Very excited about today’s topic. I think our listeners are going to get a massive amount out of it. Especially, you know, talking about from the paddock to the plate. I think it’s something that a lot of people don’t think about, you know? So I’m looking forward to delving into it.

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So just to get the ball rolling, mate, can you explain a little bit about Feather and Bone and your journey? What it took you to start it all up…
Grant Hilliard: Yeah. So Feather and Bone is, we’re a wholesale and retail butcher shop, essentially, very much an old-school butcher that we operate within really sort of quite specific parameters. The meat we source, it’s; we’re concentrating on a range of things.
The first of those was genetic diversity. So we’re very much interested in fostering farmers and working with farmers that are working with all the breeds of animals and that concern extends, obviously, to plant crops as well. What we’re looking at at the moment is a radical reduction in the variety of food stuffs that is available to us and a preponderance of the people who own the few that are left. It’s very important, I think, that we maintain all the breeds of livestock, because, in a sense, that’s our common inheritance, humanity’s common inheritance. All of those breeds have been developed over many centuries, and it’s really important that we still get to share them.
(Plane noise)
I’ll let that go over.
Guy Lawrence: That’s cool.
Stuart Cooke: Awesome.
Grant Hilliard: So part of it is to source animals that are growing that way, and one of the issues around that is that they might often take longer to grow or for some other reason are more difficult to grow, so you have to reward the grower often in increased price, but that goes with two other things, which is that all the animals be sourced or grown outside without questions. That’s not just an idea of free range, that is pasture-raised livestock. At all times.
A lot is heard about free range at the moment. We, sort of, don’t use the term so much anymore, because it’s been devalued. What we’re really interested in is pasture-raised produce, and that really distinguishes what we buy from what might otherwise be called free range.
I should note there that there’s no real enforceable standard for free range at the moment, but the A Triple C, the Australian Competition and Consumer Commission, is working on a standard that will actually have enforceable regulations that can govern what can be called free range and what can’t, which is a very welcome step as far as we’re concerned in the regulatory field.
It’s been a very important area for government to be involved in. So, we work directly with farmers. We don’t deal with third parties and so that means that we visit every farm that we source from and, I think, we’ve probably visited well over fifty different farms in the last eight years and maybe close to a hundred farm visits, because we go back to farms year after year and it’s through going back to farms that you really start to see the development of what they’re trying to do.
I suppose while we set out looking to source animals that were, say, with genetic diversity, what we’re now really focused on is sourcing animals that come from farms where soil fertility is the critical issue and that is achieved through natural means, so grazing stock can be used really, really strategically to generate carbon in the soil and join the right humus and, by increasing carbon in the soil, you dramatically increase water holding capacity and that’s critical.
In Australia we’ve lost 80 percent of carbon in the soil since white people got here, which basically means that we can hold about 80 percent less water in the soil than we used to be able to hold. Now that’s why we can’t, you know, in a landscape that’s got minimal water and irregular and unreliable rainfall, that is a critical issue.
We’ve drained water out of the landscape and it goes straight into creeks, straight into rivers and finishes up in the ocean which is not where you need it, you know? And they take the topsoil with it importantly, so we’re working with farmers that grow top soil. That’s the essence of what we do.
Stuart Cooke: So outside of the soil, quality of the soil, how do the standards of raising cattle in Australia vary?
Grant Hilliard: Well, I mean, about half of the cattle in Australia are grass-fed. We only source grass-fed animals, but there’s grass-fed and grass-fed, and it’s a difficult distinction to make, but what you’re always after is diversity, so the pastures that we look for and the farms that we look for have thirty, forty, fifty different varieties of grasses and perennials and forbs and bitter herbs in that pasture.
And what you’ll find is that the cattle or the sheep or whatever ruminant that it is, any grass-feeder, will select, actively select from that field at different times which matches what their requirements are, so they’re very, sort of, canny and skilled at knowing what they need, you know? It’s the thing that probably humans have lost to some extent because of the abundance that’s available to us, but animals are very sort of key, able to do that.
Guy Lawrence: Is there much of a difference between grass-fed than grass-finished, like, because I hear the terms flying around.
Grant Hilliard: Yeah. There’s a sort of a strange thing in Australia where if an animal is not fed for 100 days on grass, you can’t; I’m sorry, I’ll start again. If an animal is fed for less than 100 days on grain, you’re not even allowed to call it grain-fed, you have to call it grass-fed.
Stuart Cooke: Right.
Grant Hilliard: It’s a weird thing, so a lot of people who buy grass-fed beef, in fact, may be buying beef that’s been fed for up to 100 days on grain.
Stuart Cooke: Wow.
Grant Hilliard: Because it used to be that the value was in grain-fed beef, so to try and stop people sort of giving grain for one day and saying that they were selling grain-fed beef, they said, “Okay, well, it has to be at least fed for three months on grain.”
Guy Lawrence: Okay, and how much do you think that affects the quality of the meat from a grain-fed source to a grass-fed source?
Grant Hilliard: A number of things happen when you feed cattle grain. I mean, they can accommodate it, but as a ruminant, they’re perfectly designed to metabolize the nutrient that they find in complex pasture into body mass. What we like to think, and what we would encourage people who are buying meat to think, is that a good animal represents a concentration of all the goodness of good soil.
And really that’s just sun, effectively, so you’ve taken the energy of the sun that’s been metabolized into grass, the grass is being metabolized into meat, and that’s going to be metabolized into you, so you want to make sure all of those choices are as good as they can be.
So you want to eat an animal that’s at the absolute peak of its health. Now, one thing that happens with grain is that they actually get quite sick as they change over to grain and it produces… A ruminant should be at a neutral ph. What high levels of XX?XX [0:10:20] is that they produce an acid gut, and so most grain-fed animals are suffering from acidosis all the time. Presumably, you want an animal that’s in balance.
Guy Lawrence: Yeah. Absolutely.

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Grant Hilliard: For his sake and also for your sake, you know? I mean, it’s a very direct translation that the thing that you take into your body becomes you as well. It works at a metaphorical level, of course, but it also works at a very literal level, and so that’s why we’re looking for farms where the nutritional plane is as high as it can possible be.
Guy Lawrence: Do farms vary a lot then? Like, is everyone trying to…
Grant Hilliard: They do, and because it depends on how you maintain, you know, there’s a million ways to farm, and some better than others, and the ones we focus on are the ones that are actively growing soil, developing soil fertility through natural means.
Guy Lawrence: Okay. I’m just getting my head around it. So it all starts with the soil? Then transfers to the animal?
Grant Hilliard: Absolutely.
Guy Lawrence: And then the animal transfers to us, in a nutshell.
Grant Hilliard: Absolutely. We are very much part of that cycle. We’re not the end of that cycle, either. We are…it’s a feedback loop. The more you eat of this, you stimulate productions so the farmers are encouraged through this, you know, this form of consumption can go and grow more.
Guy Lawrence: Yeah, right.
Grant Hilliard: They’re the farmers that we want to have operating in Australia. The ones that are storing more water and storing more carbon and increasing soil fertility through natural means. The rest can, you know…the rest are in a downward spiral effectively, because most farming essentially requires increasing inputs to maintain outputs, and in essence that is an unsustainable system. What you need is a system where the input level actually reduces over time to either static or increasing outputs, and that is a sustainable system. I mean, we talk about sustainable farming, it’s a really clear way of thinking about it.
Guy Lawrence: Could every farmer out here change their mindset and work toward this, or are there bigger hurdles and logistics beyond that that they just couldn’t do…?
Grant Hilliard: Oh, well, they can, I mean, what they might find initially is that they’re going to have reduced outputs initially, and that’s quite scary and so that transition might be really hard to manage, and so yeah, it requires the confidence, really, to pursue it, but if you’re in it for the long haul, and let’s hope most of our farmers are, hopefully, they’re looking at increased production with low input costs, and I think that’s what’s going to become, you know, probably the end of grain-fed beef. You simply won’t be able to grow grain in one place with all the inputs that that requires.
Stuart Cooke: I was kind of interested actually, just to jump a few questions down, Guy, in light of what you’ve been telling us, Grant, what questions should we be asking our local butcher?
Grant Hilliard: Customers should be able, I mean, a butcher should be able to tell you where the animal came from.
Stuart Cooke: Right.
Grant Hilliard: Which farm it came from.
Stuart Cooke: Got it.
Grant Hilliard: Generally, what they’ll say to you is, “It came from XXCurrimundi?? or XX [0:13:24] but what they mean by that is that it, that’s where it was killed. Which is a totally different story. XXIt happens with?XX [0:13:31] wholesalers as well. They sell meat. They grade their own meat and they buy from the sale yards and they buy from suppliers all around the place, and then they only sell it. The difference in what we do is that we’re buying directly from producers rather than…the abattoirs are really there to do a service kill and so they provide a service, which is slaughtering the animal in a facility which is certified for human consumption, basically. The food authority licenses them, licenses us, licenses all the restaurants that we eat at. It’s the same body that does all the certifications.
So, ask that question, “Which farm?” And if they don’t know which farm, you know, then they’ll never know what the history of that animal is. Was it given antibiotics at any time? Was it given growth hormones at any time? When it was grass-fed, was it XXset stockXX [0:14:30] that is, was it just left in a field for an extended period of time or was it actively moved on to fresh grass every single day? I mean, what was the agricultural, you know, sort of process that boarded from embryo to here? And it’s a long process that can be up to three years.
Stuart Cooke: Yeah, it makes it so just really a generalized question about the origins of the meat will give you insight into the knowledge of your butcher?
Grant Hilliard: Well, that’s right, and they should be able to answer those questions and most retailers are fairly skilled at sort of trying to work out what it is that you’re after, whether it be organic or free range and will just say, “Oh, it’s free range, of course it is, madam.” You want it to be free range? It’s free range.
Stuart Cooke: It’s whatever you want it to be. So what do those terms actually mean, organic and free range?
Grant Hilliard: Well, organic is a full certification system and there are a number of bodies in Australia which license to give organic certification. Most people would be familiar with the bud logo, the little curly logo, and that’s the BFA, or Biological Farmers of Australia, that’s their symbol.
But there’s ACO and so there’s about four bodies that certify in Australia, or actually five, there’s one that just operates in Tasmania as well. They do independent audits of the farm. They look at their buying records, their selling records, and come and go through everything that they do to make sure that they’re adhering to a certain set of guidelines.
Now while, you know, organic is important up to a point, we certainly stock a lot of organic meat here, we’re more focused on the particularities of the farm, so I suppose, for us, we’re having to independently order to some extent, but I think it’s a very valuable tool if faced with no other information.
And maybe if it’s just a self-serve thing, no one’s there to give you any other information about the meat that’s in front of you, at least when you buy something that’s been certified organic you can be sure of the whole range of things: that it hasn’t been medicated, that it hasn’t’ received antibiotics, that there are certain welfare things that are looked after there, that there are certain, you know, it’s a whole range of things within the standard that ensure, and if it does have another input, for instance, in the case of pigs or chickens where they’re eating, they are eating grain, because they’re not a ruminant, they’re an omnivore, that that input is also certified organic as well.
Stuart Cooke: Right.
Grant Hilliard: And that they’re processed in organic facilities. So, most abattoirs will do an organic kill, but they do it at the beginning of the day and then they do the so called conventional kill after that.
Guy Lawrence: And the term free range then, does that give them actually free range as well to say what they want?
Grant Hilliard: You would hope so. That’s absolutely the case. It’s really a meaningless term at the moment., so free to range on pasture is what sort of like to see, but stocking density then becomes the issue. It’s like anything, you know, yes, you could have 5,000 chickens on grain field. It wouldn’t be grain for very long, because they’ll eat, chickens eat a lot of grass, actually, but they also get through it. You need to rotate them, so it’s very hard for any certification system to deal with the nuance of stocking densities.
And in a good season, you know, you can carry a lot more of any particular animal in that area, and in a bad season, you know, you might find that, for instance, 1500 birds per hectare is what they’re probably going to go with as legally enforceable number, maximum number for free range eggs. No that could be great in the right season, but in a poor season, for instance, one of our growers runs 15 birds per hectare and the drought was so long that by the end of the drought 15 birds per hectare was too much for that area.
No how can any certification system deal with that sort of level of nuance? That’s very difficult, so what you really need are farms that are highly responsive to the conditions of the season. Which they all are, it’s got to be said, every farmer is, but the…you’ve got to create the conditions that allow the animals to thrive in all seasons, and what tends to happen is that most farmers overstock when the season is good. The season dries up. They’re all forced to sell their stock because they’ve got nothing to feed them, unless they want to buy in lots and lots of hay, and then the market just plummets.
And so they’re buying at the top of the market, selling at the bottom of the market, I mean, that’s not a very good way to run a business. So we don’t tend to sort of run on market prices. We agree the price with the grower, and that is a sustainable price for them to stay in business and year after year, and that’s we pay irrespective of what the season does.
So it’s better for the grower. It’s better for us. And it’s usually over the odds, but at least then it guarantees what we’re getting and it’s a guarantee for the grower as well, and you don’t get into this sort of cut throat thing, “Well, sorry, the lamb prices dropped this week so I’m only going to give you 40 cents less a kilo.” I mean, what’s that? But most commodity growers, that’s exactly the position they’re in. They’re price takers, not price setters.
You’ve got to get into a relationship where your farms become as much price setters as you are. We don’t see ourselves as clients of them; we see ourselves as working with the farmers to make this stock available.
Stuart Cooke: Does that level of connection and relationship exist in the supermarket chains where meat is concerned?
Grant Hilliard: No, not really. I mean, the supermarket chains are buying, as you can imagine, enormous quantities of meat and, you know, one of their growers is a biodynamic, a certified biodynamic grower. He sells a certain amount of his lamb XXor finish up in a collar shopXX [0:20:21] you never know which one and it won’t even be identified as organic. It’s just, it’s sold in the main area. Yeah, so if he has any extra stock it won’t be his best stuff, that’s got to be said. But there are two things. One is that you can never repeat the experience, so, because it’s only marked by the abattoir that it was processed at, say, XX?XX [0:20:43] you won’t be able to repeat that experience next time you go into the shop. And two, they don’t age the meat at all. It’s killed, sliced, packed, and they try to sell it as quickly as they can.
Stuart Cooke: Yeah. Production…
Guy Lawrence: I know so many people they don’t even think twice they just go in and buy a lump of meat in the supermarket. It’s there, it’s packaged, you know, it’s cheap, and then they go home and eat it without even considering where it’s come from or what it’s done.
And, obviously, me and Stu are very passionate about our health, and we’re always investigating and talking and holding podcasts like this and, you know, the biggest hurdle I’ll hear off every single person is almost like, “You know, organic, yeah, it’s expensive. Does it really make a difference?”

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I guess my question would be: Is it a more cost-effective way, or an answer I could say to these people who go, “Look.” You know?
Grant Hilliard: “I can’t afford that.”
Guy Lawrence: The ones that say that, yeah.
Grant Hilliard: Yeah, well, there are two ways to approach that question. The first is that if you’re always expecting to eat chicken breast or eye fillet all the time, you won’t be able to afford organic or really well-grown meat, but then again think of it this way: the eye fillet on beef is about one-and-a-half percent of its total body weight which gives you an idea how often you should eat it.
Stuart Cooke: Right. Yeah, okay.
Grant Hilliard: Where’s all that eye fillet coming from? What’s happening to the other 98.5 percent of the body? So, you have to work with producers. I mean, it’s a very recent thing where we think we can just go and pick the eyes out of things and leave the rest lying around. I mean that’s a sense of abundance which we need to really reevaluate and recalibrate.
It’s certainly, you know, our parents and, depending on your age, our parents or our grandparents certainly would have had that recalibration. You ate everything and that’s just the way it was, you know? Shoulder today, breast tomorrow, and at one stage on a very special day you ate some fillet or some loin. You don’t every day.
Stuart Cooke: Yeah. Nose to tail. Tips then perhaps for buying like organic sustainable produce on a budget. What could we do?
Grant Hilliard: Well, you buy what are called secondary cuts, but the, you know, if you look at something like beef blade which is cut from shoulder, you know, we’ll sell that that’s been dry aged on the bone for four weeks at the same price as it would cost for yearling that was put in plastic the day it was killed.
To me, it’s a lot better value to buy a fantastic animal and the distinction here is that most beef in Australia is yearling beef. It’s sold at 14 months old which is essentially teenager or young teenager. It’s not a lot of growing so it’s a high return in terms of kilogram to the grower, but it’s sort of at a certain size but it’s not at a certain quality.
So whenever you reduce something to purely, you know, you’re only going to get paid on the kilograms that you supply, you withdraw all the ideas of quality that might surround that and or qualities and I suppose that’s what I’m interested in. I’m interested in the qualities of things and how they attach to the whole body and that’s what we buy, the whole body that arrives here. It’s our job to break it up to sell the whole carcass. That’s our job. That shouldn’t be the abattoir’s job. It shouldn’t be the grower’s job. It should be our job. So we look for qualities of things and the quality takes care of itself.
Guy Lawrence: Is all pork created equally? We’re quite involved with the CrossFit community and everyone loves bacon, and I always see these arguments coming up from whether we should be eating bacon or not or the sources it comes from. What’s your thought on that?
Grant Hilliard: Well, like chickens or poultry, generally, pigs are the most abused of farm animals, and in Australia around 98 percent of pigs are grown in intensive conditions, and to me that’s an unethical position to take. I just don’t think we should be eating pigs that are grown in that way. I don’t think we should be eating chickens that grown in that way, either.
It’s interesting how we’re focused on chickens. Pigs are, not to be unfair to chickens, which I love, but pigs are highly intelligent, sentient, that have really complex familial structures and they are literally tortured. I mean it is a release for them to die in those conditions. If you’ve ever seen pigs outside, and very few people have, I mean, we have no picture of what a herd of pigs looks like outside, because they’re just nonexistent. We source from maybe six farms right through New South Wales that grow all their pigs outside, but I think most of your viewers, I’d be surprised if more than two percent have actually seen a herd of pigs outside, more than one or two at a time.
And you know, they’re fantastic creatures, absolutely brilliant creatures, but you’ve got to grow them like that and in terms of cured goods, well, you know, curing is a really particular thing and it’s a great way of extending the life of something, but if…it’s all about balance, isn’t it? Some bacon is fine, but it’s quite a salty product, I mean, that’s how it’s cured, so you need to put it in balance. I wouldn’t eat bacon every morning, for instance.
Stuart Cooke: Would there be a vast difference in quality from a butcher bought to supermarket bought perhaps?
Grant Hilliard: Probably not, on the whole, I mean, most of it is coming from the same peeps.
Stuart Cooke: Yeah, okay. I just, it’s unusual to, obviously, when you’re buying from a butcher you buy your meat and your goods and it’s packed up and you go home and cook it, but when you go to the supermarket you actually get to see all the ingredients that are in there on the package and sugar, of all things, makes its way into…
Grant Hilliard: Well, salt and sugar is a very traditional curing combination, usually in a ratio of three to one…
Stuart Cooke: Right.
Grant Hilliard: Before refrigeration, we had to do things to maintain the life of food stuffs. If you going to kill a whole animal, you’re not going to eat it that day, so what’re you going to do with the rest of it? And we cured, we brined, we smoked, we stored things under fat comfit, all of those techniques are very good ways to maintain the life of something, but you want to balance that.
I mean, I think probably in tougher climates than ours, traditionally that’s all you would have eaten in the winter months because there would be very little fresh stuff around and, you know, you’d killed the pig in light autumn and then you eat it slowly all the way through winter. That was traditionally how you did it. You’d eat the liver on the first day and then the last thing would probably be the cured leg about six months later.
Guy Lawrence: There you go, yeah. We don’t do that now, do we?
Stuart Cooke: Well, it does actually sound like a quite tasty existence.
Grant Hilliard: It’s not bad at all. I mean, it just means that you’re being, by necessity, you’re being more responsive to the season because that was more available to you, and it’s sort of a commonplace and sort of a cliché really, but I mean, to eat seasonally is really the secret of it all, and there will be times when, you know, the seasons aren’t favorable that, you know, quality will drop. There will be times that you’ll be absolutely reveling in excess which is where preserving comes in. And not just for meat, but you know, jams and everything else, all of that summer abundance. What’re you going to do?
Stuart Cooke: I have a question regarding…
Grant Hilliard:…tomatoes XX… winter?XX [0:28:34] It comes out of that tradition. That’s the tradition that we’re interested in.
Stuart Cooke: Got a question regarding the humble sausage, and so traditionally people think, “Well, your sausage is just your rubbish. It’s, you know, it’s all the rubbish meat and it’s pushed together into the sausage machine and, you know, you have them every now and again, but it’s certainly not quality meat.” What’s your take on that? What goes into the average sausage?
Grant Hilliard: The average sausage? Probably not what you’d want to eat. I mean XXit costs 99XX [0:29:13] a kilo. What could it possibly be?
Guy Lawrence: I do wonder.
Grant Hilliard: XX?XX [0:29:20] the refuse. We put shoulder meat, so it’s predominantly shoulder meat from the pig, you know, and obviously trim from when we’re cutting up the rest of the animal, but it’s a particular ratio of fat to lean. We don’t do emulsified sausages, so you can actually XXaudio outXX [0:29:38] it’s really clear what’s meat and what’s fat.
With an emulsified sausage, which is most sausages, where it’s so fine that it’s actually, it has no grain, that could be anything, and we don’t put preservatives in our sausages and we don’t, equally, we don’t…we use salt as a preservative, but that’s all and we hand grind, you know, we just hand grind spices and, you know, we charge four times the price of a $4.99 sausage, but then we’re not using grain in it, either. There are no fillers in our sausages, so, you know, a lot of people will say you need some sort of rice flour or something to make it stick together, but that’s…In our experience that’s not the case.
If you’ve got the right meat and the right balance of lean and fat, it sticks together fine. Grain’s just a very cheap way of bulking out a sausage with water, because you make, basically, porridge and put that in.
Guy Lawrence: It just comes back to following the source, doesn’t it? You know, it all just comes back to following the source of where it comes from, doesn’t it?
Grant Hilliard: Yeah, that’s right. And, I mean, we would welcome anybody to walk through our production area and see how we make anything. We run sausage classes and, you know, the way we teach people to make sausages is the way we do them ourselves, and there are no secrets in it. It’s just using good quality produce and grinding spices to order. I mean 95 percent of sausages are just made…you buy a packet mix which has the grain in it. It already has all the spices, so-called the Mexican mix or whatever, and it will just say, “Tip this in 15 kilos of meat and 20 liters of water and there’s your sausage.”
I mean, that’s an industrial way of making sausage, so if that’s a sausage you want to…
Guy Lawrence: …choose.
Grant Hilliard: I mean, it won’t cost much.
Guy Lawrence: No. Not for me.
Grant Hilliard: Well, no, most people just say, “Oh, just give those to kids.” I mean, are you kidding?
Stuart Cooke: I know, yeah.
Grant Hilliard: Kids and old people should be getting the best of nutrition, not the worst.
Stuart Cooke: You raise a very good point, because, of course, the Australian barbecue is a weekly thing. You go down, you buy the cheapest package of sausages you can and a billion white rolls and off you go. You’ve got a good day ahead of you.
Guy Lawrence: Throw in a few beans.
Grant Hilliard: That’s about the social activity of it, and you know, the wonderful thing about food is that it is the locus for that sort of activity and provides a focus that’s why you can pretty much discuss anything when food is the basis of it.
You can talk about soil fertility. You can talk about genetic diversity. You can talk about how families come together on Sundays for barbecues, I mean, it’s a key social, you know, thing that holds everything together.
Stuart Cooke: It is.

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Grant Hilliard: Our argument would be that you take that very seriously and you eat things that you know that…where respect is embedded in the process. Trouble is that most of our food production, all respect has been drained out of it.
And dignity really, you know, there’s no respect in a shed of pigs, 300 pigs lined up where they can’t turn around. That’s not a respectful existence.
Stuart Cooke: No.
Guy Lawrence: I noticed that you’re moving on to the topic of fat as well. I noticed on your website you sell a great range of quality fats and beef drippings and things like that, and it’s interesting because everyone…we’ve been indoctrinated with the low fat message. Do you find people are coming in and consuming these fats and are more educated to the fact that having these quality fats in their diet is they’re going to benefit from them?
Grant Hilliard: Certainly, I mean, a lot of the paleo, I suppose, within the paleo community and other communities that are interested in bone broths and fats, you know, we can’t keep up with the demand for bones for broths and we, especially beef and veal, we usually have a bit of lamb left over, so you know, if people want to make broths in lamb that’s a good way to go because the beef broths, the beef stock, you know, bones go very quickly.
And, yeah, we render our own as well. So we render beef fat and we render leaf lard, which is the kidney fat in pigs which is a different quality of fat and we like XX?XX [0:34:09] as well…
Guy Lawrence: Do you use the fats off the top of the bone broth as well?
Grant Hilliard: At the moment we can’t make bone broth because we haven’t got a commercial kitchen.
Guy Lawrence: Right.
Grant Hilliard: But we’re between kitchens really. We’d like to be able to do it in time, but we’re not in the position to at the moment, but we’ve got still fats that we rendered at the last time we were in a commercial kitchen. We hire on basically irregularly, so.
Guy Lawrence: Fantastic.
Grant Hilliard: But we’d love to be able to produce, you know, more stocks and bone brothers and do all those things for people.
Stuart Cooke: So what particular fats would you personally cook with given your knowledge and understanding?
Grant Hilliard: Well I sort of use, you know, we use whatever sort of appropriate to the dish, really, so you know, most things will render enough fat. You know, I also use oils like olive oil occasionally and beef fat and lard, you know. So, it really depends on the dish you’re cooking.
Guy Lawrence: Yeah.
Grant Hilliard: You want something that’s sort of complementary. I mean they can be quite strongly flavored as well. It depends on how you purify it, but if you’re after the full flavor of it, and the full mineralization of it, and that’s what you’re hoping to get from those bones, so to go back to that idea of young animals, they just can’t put enough in their bones in that period of time to get much out of them.
So, and you hear it on the saw when you use the saw on the animals that we buy, which are two-and-a-half, three years old, the saw absolutely screams because the density of those bones. With yearling beef it just goes through like butter.
Guy Lawrence / Stuart Cooke: Wow.
Grant Hilliard: Which is a really good measure of how dense the bone is on the animal that’s a year older.
Stuart Cooke: Have you seen any trends in meat or cuts in particular over the last year or so?
Grant Hilliard: Well, people are much more willing to eat, you know, so-called secondary cuts and briskets and XXchuck?XX [0:35:56] and things like that, you know? And that’s fantastic for us, because when you’ve got whole bodies, you’ve got a lot of it.
Stuart Cooke: And how about the offal? Is that…?
Grant Hilliard: Yeah, we sell a lot of offal as well, you know, and offal is a bit tricky, because it’s, despite the fact that we buy whole animals only, it’s still really hard to get the offal from those animals all the time.
Stuart Cooke: Right.
Grant Hilliard: Just because of the nature of the abattoir system really. We can reliably get about half of it.
Stuart Cooke: Okay.
Grant Hilliard: And most of that’s, you know, things like organic veal liver, organic beef liver, really good quality, you know, liver is really such a fantastic sort of source of nutrient. You don’t need much of it.
Stuart Cooke: Yeah.
Grant Hilliard: Make sure it’s from the highest quality animal possible.
Stuart Cooke: Well, I always purchase liver from my local butchers and I seem to be the only person that does that.
Guy Lawrence: I think you’re the only person that has it for breakfast as well, Stu.
Stuart Cooke: It’s affordable. It’s nutritious. Yeah, it’s my go to. I love it.
Guy Lawrence: A few spices and it tastes beautiful.
Grant Hilliard: Well, you know 50 grams goes a long way.
Stuart Cooke: It does. It really does.
Guy Lawrence: Absolutely. Just before we wrap up, Grant, we always ask a question on our podcast and it can be non-nutritional related or anything, but it’s, “What’s the single best piece of advice you’ve ever been given?”
Grant Hilliard: I did see that on your list of questions yesterday and I thought, “I should think about that.” I had a lot on last night. I was making ham glaze last night so I sort of didn’t get to it. Best piece of advice that I’ve been given? Well…given as opposed to necessarily taken?
Guy Lawrence: Or both, yeah.
Grant Hilliard: It’s to remain open to the possibility that the way you thought about something is completely wrong and that there are a million ways to do things really. I mean, I think, you know, we all should be in a position where we can continue to learn, and keeping your mind in a position where it’s ready to accept that is the hardest thing to do and, at least I find it so, anyway, but it’s the ting that I’d like to be able to do. This business has, you know, certainly made me more humble about that.
You know, there are people out there with huge banks of knowledge and vast resources of information and care and passion and being able to recognize those people and give them a voice, in a sense, through what we do is really sort of, you know, rewarding, so, and it’s only because of a curiosity that really started this business. It certainly wasn’t started as a commercial enterprise and it still struggling to work out how it can be.
But it’s a business founded on ideas and the idea being that there’s got to be a better way to source and grow meat and better for yourself but also better for the country that we’re in, and you know, feeding people is, and water security and food security are the two most important things that we have and all need to be concerned about, so being open to the natural ways of solving those problems is the most important thing that we confront at the moment.
Guy Lawrence: Absolutely. A question just sprung in there, and I can’t remember if we mentioned it or not. If everyone decided tomorrow, had an epiphany and went, “You know what? I’m just going to eat grass fed. I want to eat sustainable meat.” Would Australia be able to cope or…?
Grant Hilliard: Yes, it would, I mean, it would actually, it would make it easier for most farmers, because at the moment they’re sort of tied into a commodity market which only rewards a certain set of parameters that don’t actually suit sustainable production, so it’s always working against the best way to farm in a way.
So, it would have a profound impact and a very positive impact.
Guy Lawrence: Fantastic. Well, we’re going to keep pushing the message anyway. That’s for sure. And, if anyone wants to hear more about Feather and Bone and…just go to the website?
Grant Hilliard: Yeah. We’re just in the throes of building a new one so in about three weeks’ time, two weeks’ time, there’ll be a completely new website which will hopefully have a lot more of the, you know, photographs and information from the farms that we visit, because over that time and all those farm visits we’ve got a massive bank of documentary material that I think a lot of people would find extremely interesting, and the current website doesn’t really make that available, so, you know, it’s a way of accessing the people who are growing your food.
Stuart Cooke: Perfect. Well, we’ll put all that information up in our supporting materials section on the website and punch some traffic there, so hopefully more people can get to understand and appreciate what you’re doing.
Grant Hilliard: Okay. Well thanks very much.
Guy Lawrence: Awesome. Thanks to have us on.
Stuart Cooke: Thank you so much for your time again, yeah. You’re a wealth of knowledge and some real, really valuable chunks of information there as well which we’re really looking forward to sharing.
Grant Hilliard: Appreciate it.
Guy Lawrence: Cheers, Grant.
Outro: Thanks for listening to our show The Health Sessions. If you would like more information on anything health from our blog, free eBook or podcasts, simply visit 180nutrition.com.au. Also, if you have any questions or topics you’d like us to see cover in future episodes, we’d really love to hear from you. Simply drop us an email to info@180nutrition.com.au, and if you listen to us through iTunes and enjoy the show, we’d really appreciate a review in the review section. So, until next time, wherever you are in the world, have a fantastic week.

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Gary Fettke: The 3 Most Important Health Tips You Will Ever Hear


Ever wondered what we should really be doing to avoid modern day disease? If you are like us, then I’m sure you know someone who’s health is suffering or the warning signs are starting to show. Our special guest today is Gary Fettke, an Orthopaedic Surgeon and Senior Lecturer of the University of Tasmania. He put’s modern day disease down to this one word… inflammation! You won’t look at disease the same way again after watching this episode! Enjoy.


Full Interview: Discover The Truth About Modern Day Disease

downloaditunesIn this episode we talk about:-

  • The three foods you MUST avoid for amazing health
  • Why everything we’ve been taught about the food pyramid is wrong!
  • What the true cause of modern day disease is
  • What that word ‘inflammation’ actually means
  • Gary’s thoughts on fruit…
  • And much much more…

More

Can I eat honey and agave syrup if I am trying to lose body fat?

Is honey healthy

By Guy Lawrence

‘For all but the last few hundred years (a heartbeat on the genetic evolution time scale), really sweet foods have been difficult to find.’ – David Gillespie

Sugar… It’s a delicate topic. Unless you’ve been living in a cave lately, you will know that sugar has been copping a lot of flack from the media over recent times (and rightly so I feel). But even with all this media attention, it still washes over many people’s heads and gets thrown into the all too hard basket, with my mate included.

I’ve been guiding my mate now for quite some time with the misconceptions of weight loss and his health kick. He felt that eating fruit salad would help his weight loss plan, counting calories and drinking diet sodas was a healthy choice, following the food pyramid was  beneficial and hours and hours of running a week was going to improve his health. Then I challenged him and his way of thinking and asked him to reconsider his approach, and thankfully he has so far.

We caught up for a cuppa and a chat recently, and as he puts a great big spoonful of honey in his tea, he looks at me and says “this is ok isn’t it? I mean, it’s natural right?”

He then tells me he’s stirring lots of agave syrup into his porridge in the morning too. O’ dear…

In my head I’m thinking ‘mate, if it’s sweet it usually means there’s sugar in there, natural or not.’

But I did not want to deflate his efforts as he was making great progress overall. His intentions where honorable, but he was a little off the mark.

I felt it was now time to delve into a little more about sugar… I just hoped he was ready to hear what I had to say…

Some technical stuff on sugar

SugarYou could write a book on this stuff, in fact someone has and it is called Sweet Poison by David Gillespie (a must read if you care about your health). So bear with me here as I try and condense masses of information into a paragraph in this blog post.

From my experience, when you think of sugar, most people will think of table sugar. So white, brown, caster, or raw sugar is pretty much all the same.

Now table sugars technical name is ‘sucrose’. Sucrose is actually made up of two simple sugars – glucose and fructose – at molecular level. When you eat sucrose, your body actually digests it as half fructose and half glucose. Make sense?

To recap:

  • All types of table sugar = Sucrose
  • Sucrose = 50% Glucose + 50% Fructose

So if you ate 10g of table sugar (sucrose), your body is actually seeing and digesting 5g of glucose and 5g of fructose.

To throw a little more into the mix, there are only three important simple sugars: glucose, fructose and galactose. All sugars you are likely to come across in food are going to be some form or combination of these three.

For instance, fruit will contain sucrose, fructose and glucose. But our body see’s this simply as fructose and glucose because we now know sucrose is a combination of both.

Another good example is milk, which contains the sugar lactose. Lactose is a combination of glucose and galactose.

These three sugars make up the majority of food we call carbohydrates along with fibre (cellulose). Fibre we don’t use for energy.

Now contrary to popular belief, sugar is quit rare in nature. It’s just that us humans have made it insidious and put it in all our food and beverage products. A lot of manufactured foods are basically bland as bat shit so they load them up with sugar so they taste all sweet and yummy.

Now we certainly know sugar impacts our health from stressing the body by effecting blood sugar levels and increasing insulin production. These things alone effect longevity of life (I’ve covered all these things on many posts with more to come). But what seems to slip under the radar a little is fructose.

Fructose has minimal effects on impacting insulin and blood sugar, hence it’s low GI. The problem is that fructose is much more damaging than glucose or galactose. It’s actually 20-30 times more glycating (damaging) than glucose. Why?

In wikipedias own words:

“The medical profession thinks fructose is better for diabetics than sugar,” says Meira Field, PhD, a research chemist at United States Department of Agriculture, “but every cell in the body can metabolize glucose. However, all fructose must be metabolized in the liver. The livers of the rats on the high-fructose diet looked like the livers of alcoholics, plugged with fat and cirrhotic.”[59] While a few other tissues (e.g., sperm cells[60] and some intestinal cells) do use fructose directly, fructose is almost entirely metabolized in the liver.[59]

“When fructose reaches the liver,” says Dr. William J. Whelan, a biochemist at the University of Miami School of Medicine, “the liver goes bananas and stops everything else to metabolize the fructose.” - Wikipedia

In other words, when we eat glucose we have controlling mechanisms. We can use the glucose for energy and/or produce insulin to convert the glucose into fat and save it as stored energy. Fructose on the other hand bypasses the controlling mechanisms and is directly converted to fatty acids. So all the fructose we eat is converted to fat.

apple juiceNow if you consider an apple is approximately 8% fructose (2 teaspoons), throw in the fibre, skin, flesh and all the other nutrients and an apple a day isn’t going to knock you sideways… But the moment you start to process these things (like 10 apples to make a juice) and it’s a different story!

Fructose is even found as one of the main ingredients in many health/weight loss products. It’s used as a cheap source of carbohydrate. The mind boggles…

If companies started listing their ingredients transparently with pictures next to them like we do here, I think things would be a little different.

And to top it off some bright spark came up with high fructose corn syrup – HFCS – (it’s in lots of processed foods), which is extremely damaging. Think of it as an industrial strength sweetener. I read recently that this is the number one source of dietary calories in the USA, amazing!

Do you have these foods in your daily diet?

These are some of the foods sweetened with HFCS: Sodas, cookies, soups, salad dressing, sauces, bread, peanut butter, mustard… To name but a few but you get the picture. Read the labels first. Fortunately HFCS doesn’t get used as much here in Australia as it does in the US, but it wouldn’t surprise me if that changes in time. It’s cheap to produce, transport and store. As always just follow the money.

As mentioned by the Wikipedia quote above, there have been numerous studies undertaken where animals (usually rats) have been fed a high-fructose diet, and they developed livers of an ageing seasoned alcoholic.

Then if you look at the rest of your food and how they are affecting your insulin and blood sugar levels, you could be digging an early grave with your fork. A good example of unsuspecting food is breakfast cereal. Did you know that there are breakfast cereals on the market that effect your blood sugar levels more than glucose? Incredible.

Personally, if I was a diabetic or suffering high cholesterol/ high blood pressure etc. The first things I would cut out of my diet are fructose and breakfast cereal. But that’s just me…

honey

Agave syrup & honey

So back to honey in my mate’s cup of tea and agave syrup in his porridge. We now know if you want to have a fatty liver like a raging alcoholic and get fat, consuming lots of fructose daily will greaten your cause. If you don’t want that, cutting back on your fructose intake is a smart move over the long term.

You know what’s coming next right? Honey is on average 38% fructose. Agave syrup is anywhere from 70% fructose and higher according to the agave nectar chemical profiles posted on agave nectar websites.

Agave is touted as this wonderful natural sweetener. The only thing wonderful about it is the marketing. Agave nectar and high-fructose corn syrup are made the same way, using a highly chemical process with genetically modified enzymes.

Quit the sweet stuff

Should my mate quit the honey and agave syrup? It’s entirely up to him. But I would suggest to taking a close look at his diet and seeing how much processed foods, breakfast cereals, processed fruits, dried fruits etc make up his daily diet. I try and keep my fructose intake to a minimum. I’ll get it through a little bit of fruit each day. Personally I don’t sweeten things, as I don’t have a sweet tooth as I don’t have much sugar in my diet.

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

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

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