whole lot Archives | 180 Nutrition

Tag Archives: whole lot

Rohan Anderson: From a Corporate Lifestyle to Living off the Grid

Rohan Anderson

You can also listen to the full episode on your iPhone HERE via iTunes.

Guy: For this week’s podcast episode, we decided to record it in audio only, as our guest lives in a remote part of Australia and we didn’t want to take the chance with internet quality. By doing this we are able to deliver great audio clarity without any dropouts.

Rohan Anderson A Year Of Practiculture

 

Eat well, Live Well. It’s that simpleRohan Anderson

Our fantastic guest today is Rohan Anderson. A few years ago he created Whole Larder Love which began as an online journal, documenting the story of a life change.

A significant life change for a regular person embedded in western society.

Rohan had a metamorphosis driven by a desire to alter his food and lifestyle choices. At the beginning, he was very unhealthy. Obesity, food allergy, anxiety, depression and hyper-tension where all part of daily reality (most of which he was medicated for).

His health concerns, a growing understanding of his environmental impact and the responsibility of being a parent, where catalysts nudging him to make deliberate change.

Today’s podcast is all about change. How we truly do have the power within us to change if we truly want it, and how the small changes can make a huge difference over time in our lives and others. Be inspired and enjoy!

Full Interview:

In This Episode:

downloaditunesListen to Stitcher

  • How he overcame obesity, hypertension, anxiety, depression
  • Making the switch from corporate world to rural life
  • Why he had to go through a great deal of pain before making huge changes
  • Why building his log cabin has been the most rewarding thing he has ever done :)
  • Rohan’s favourite & most influential books:
    Western Novels by Louis L’Amour
    - The Unprejudiced Palate by Angelo M. Pellegrini
  • And much much more…

Get More Of Rohan Anderson:

Leave a Comment

Full Transcript

Hey, this is Guy Lawrence with 180 Nutrition and welcome to today’s Health Sessions. I’ve come to the conclusion over the years that everyone’s journey when it comes to health, food and nutrition and exercise it’s almost like a spectrum. On one end of the spectrum I guess you could say you’ve got people that have never made the food-health connection before. Don’t really look at what they’re eating, if they’re eating processed carbohydrates, if it’s affecting their gut health and all sorts of things going on.

Actually for them literally it’s not buying some fast food and eating a bowl of edge instead. It could be a major challenge and then at the other end of the spectrum you got people that have been making tremendous amount of change over the years and forever evolving and learning. The one thing I’ve come to conclusion is to always keep a beginners mind and I try and have that approach when it comes to health nutrition and pretty much anything in life.

I only say these things because today’s guest, who I think is absolutely awesome, just a wonderful human being is Rohan Anderson. It’s safe to say he shares his journey today, which is being that full spectrum. He was that guy who was earning lots of money, corporate world, but very unhappy. He was clinically diagnosed obese. He said he had food allergies, anxiety, depression, hypertension. They were all parts of the daily reality and most of them which were medicated for as well. He just simply wasn’t happy.

Over the years he’s been evolving and making changes up to this point now where we have him on the podcast [00:02:00] today. He’s releasing a second health book which is called ‘A Year of Practiculture’. My copy is in the mail as I write this, because I’m very excited to get it because it’s full of stories and even recipes from a year of living a self-reliant lifestyle.
From going to being that guy, obese corporate to now becoming a self-sufficient person. Which that’s growing, hunting forage and healthy sustainable foods off the land. We are actually opted to record this podcast in audio only and not the usual video as well, because he’s in a very remote part of Victoria. We just wanted to make sure the sound quality was top notch.

In his own words as well he said, you could scream until he was blue in the face when he was that guy back when he was obese. He had to find the changes for himself. I know I can certainly relate that on my own journey when I think of certain family and friends. No matter what I say or do I don’t really change.

I’ve come to the conclusion that you can just lead by example. When people are ready to change they’ll make the change and start asking you questions and so forth. Obviously you can direct them then to podcasts like this. The one thing I have been finding helpful you might have heard me say on a couple of a few podcasts ago that we actually did a survey and we designed a quiz around that on people’s number 1 problems. Generally it’s normally revolving around weight loss. We look at these things from a very physical aspect and then as we start to change we then look deeper into it and then we really start to embrace the health changes.

If you are struggling with trying to get people over the line to make them look at their diet a little bit or their health, this is actually a great place to start. You [00:04:00] could send them back to 180nutrition.com and 180nutrition.com.au and there will be a button there saying, “Take the quiz” and that’s a great place to start. That’s designed for somebody that really hasn’t started their health journey yet. There’s a good video and there’s actually a really good introductory offer to help support people that want to make the change for the first time.

If you’re struggling and telling yourselves, you can use that to tell them for you. Take the quiz back at 180nutrition.com and .com.au. Anyway let’s go over to Rohan. This is a really fantastic podcast. Enjoy!

Hi. This is Guy Lawrence. I’m joined with Stuart Cooke. Hi Stu.

Stuart: Hello mate.

Guy: Our awesome guest today is Rohan Anderson. Rohan, welcome to the show.

Rohan: Nice. Thanks for having me.

Guy: Just to put our listeners into the picture mate. We all met at the Primal Living talk last year in Tasmania, which I think now is over a year ago, so wow, time really flies.
I remember watching your talk mate and just absolutely being blown away by it and with your message, the story, the humor, the heartfelt-ness from it and it was absolutely fantastic. Believe it or not I’ve gone on and done a couple of talks since. I always take inspiration from that day Rohan. We’re very honoured to have you on the show today and looking forward to getting a little bit to know more about you and share with our listeners. It’s greatly appreciated mate.

Rohan: All right.

Guy: To start the show Rohan, would you mind just sharing a little bit about your story and the life changes you’ve made before you got on to a whole lot of love, just to give people a bit of a background.

Rohan: Yeah. It’s probably quite familiar to a lot of people. Middle class Australian working my ass off trying to earn as much money as possible to pay off [00:06:00] mortgages and car loans and credit cards. I ended up working about 6 days a week in a couple of different jobs and focusing on values in life that I thought were important. What took a back seat was the things that are important, which are family, health, experiences.
My body was a reflection of the way my life was. At that point in time I was morbidly obese. I had a whole range of different health issues and fairly common health issues that a lot of Australians have. I had hypertension, anxiety, depression, I had food allergies. Like I said before, I was disgustingly obese. I can say that, I was an absolute fatty.

What happened was there was a couple of different catalysts that made me look at my life, evaluate it and say, “I need to make some …” I realized I need to make some changes.
I think having kids and the realization that I was feeding my kids the same shit food that I was eating, gave me a large amount of guilt. That hitched out at me to want to make changes in what I was feeding my kids and then I was asking myself “Well, I want to feed my kids healthy foods and I should be feeding myself healthy foods.”

Then I started to do some trial journey of moving away from foods like chicken nuggets and takeaway foods and urban fries and moving into looking at cooking with whole foods, really, really basic stuff. Looking at cook books to begin with and actually cooking with ingredients as opposed to opening up a jar of tomato sauce and pouring over some pasta.
Then eventually [00:08:00] I took extra steps and started looking for organic produce, chemical free produce, local produce and in turn the more local the product the more seasoned it is, the more [inaudible 00:08:12].

Then from there I took an even one more further step and I started growing most of my own food. For my meat I became a hunter.

Guy: How long ago was this Rohan?

Rohan: I really don’t know. It’s been such a long journey now. I would say it’s probably … I do know I started writing a whole lot about 2009. I had previous to that attempted to integrate some of these stuff into my life, especially the growing of the vegetables. It was in the back of my mind, it was more of a hobby. I didn’t take it as seriously as I do now. Although even though I do take it seriously there’s quite a lot of farming.

Stuart: What was it Rohan that led you to explore that avenue as opposed to doing what most people would do in the modern world. They’d join perhaps Jenny Craig and go to the doctors and get some pills.

Rohan: I did both of those things. This is why it’s important to share my story, because I’m the same as everybody else, I just found a different solution for me. Everybody’s solution is going to be different. Initially I was about to take a flight to London many, many years ago. I went to my doctor and I said, “Look. Can I get some Valium? Because I’m not a very good [inaudible 00:09:43] my first long whole flight and sometimes I get a bit of anxiety.” He said, “Tell me more.”

He sat me down. It was like going to see a shrink. By the end of the session I was folding my eyes telling, basically admitting that I’ve been having these attacks for pretty much [00:10:00] in my entire adult life. He diagnosed me with anxiety and depression and I had all these tiredness issues and I was manic at times and all those sorts of things.
Straight away I was diagnosed with some symptoms and then I was medicated for. The same happened for hypertension with my very high blood pressure. You’ve got hypertension, you need to take these tablets.

That was my first step. Now that I look back at it, I think that’s great because what happened there was the medication gave me the ability to get some level ground and to find some peace and some consistency in my daily routine. Because prior to being medicated I was about to go nuts.

The other thing that I would mention as well is my wife convinced me to go Weight Watchers. I went to Weight Watchers and that was a great experience. It was very similar to an experience I had going to Alcoholic Anonymous.

The system that those guys have it’s so technical, it focuses on counting all these calories and grams and fats and bits of sugar. The amazing thing was that they told me. I said, “You should have a can of baked beans for breakfast.” Here I am having baked beans in newsletter. I was only [inaudible 00:11:20] sugar.

The point I’m trying to make is that the health profession is very, very quick to jump on the medication band wagon. I think there’s some value in that but there also should be value in looking at addressing the reasons why us western humans are in such a shit state in the first place.

Maybe to address, “Okay. Why did I work 6 days a week and want to earn so much money to buy stuff that I didn’t need?” Well, that’s because that’s what a middle class [00:12:00] western society expectations are. That’s the value that we put on ourselves and that’s the pressure that we put on ourselves.

Our health reflects that. We all work really hard and one could build [inaudible 00:12:11] everyone has got loans and credit cards and it’s so easy to get credit. Everyone is under pressure. All that pressure puts us and our health under pressure. Then we want these quick fixes to fix our health as opposed to addressing what we really need to do, which is a little bit of exercise and also eating real foods.

I heard the other day that the bestselling cook book at the moment is a green smoothie cook book. The problem with that is it’s the quick fix rubbish.

Stuart: It is.

Rohan: It’s constant. All those new different diet pads and different healthy miracle, I call it the Choo berry, which the fictitious miracle Guatemalan berry that you can cook with it. You can have it for breakfast. You can roast it. It does all these things. It’s everyone’s [inaudible 00:13:07] but the reality is all we need to do is go back in the past and look at what people would have been eating for thousands of years, which is plant matter, animal matter, a combination of the 2.

As far as processed foods go, people have been eating cheeses and breads, even culture is built on bread. It gets so brutalized bread, but human culture has lived on it for thousands of years. In some shape, way and form even the Guatemalan people, the local aboriginal people around here had often clouds of [inaudible 00:13:44] grass being bashed down with rocks to make little butter.

The reality is that’s plant butter, it is growing, it’s a seed. The same thing for all the stuff, the water [inaudible 00:13:56] any of those [00:14:00] bush foods. Our bodies have been designed to survive on plant and animal matter, not highly processed rubbish.

Guy: Rohan, something just occurred. Do you think you had to go through that pain and suffering to get to that point to make the changes? I see that in people around me as well, that I get a little bit frustrated with, but I can’t help or say anything because they’re on their journey.

Rohan: Exactly. I have just started a process of writing another book at the moment out of that exact frustration of being an advocate for making the social change in food and lifestyle for many years. I have this matrix movie moment where I came out of being connected to the system and I was a free thinking individual, as a free agent. I realized I could identify these are the problems we’ve been having in society with our food and our lifestyle.

Then everywhere I go, whether it be driving down the street or walking through a shopping center or something like that. I can see all these people and I’m absolutely frustrated. I just want to walk up to everyone and say, “Don’t you know what you’re doing to your body and do you know what you’re doing to the environment? You could be living this way. It’s fantastic.”

Having those situations and trying to communicate to everyone whether it be talks or workshops or demonstrations or whatever. I have found out that people do not like having a mirror. They do not like looking in the mirror and seeing the truth and seeing the reality. The only way most people come across this is whether or not they’ve got that intuitive and they’ve got that intelligence to pick up and say, “Hey, I’m going to embrace this into my life.” That’s a very minimal amount of the population.

Most people that make the big change in their life it’s usually some health and profession. I remember that talk in Tasmania. A lot of the speakers were saying, “Just [00:16:00] happened to know that blah, blah medical health problem happened to me. Then I made this challenge and then I did this research. Then I found out that salt is really bad in your diet or sulfur is really bad in your diet. The shampoo I was using is really bad for me.”
It’s not until people get to that stage where something bad happens to them that they’ll make a change. That’s exactly what happened to me. It’s the same thing. I remember and no offense to my lovely great grandmother. She was a heavy smoker, a heavy drinker, then got breast cancer. Her son, he was also a heavy drinker and a smoker.

He said, “I’ve been doing some research.” This is in the 1980s. He said, “I’ve got this, there’s this new diet will help you treat your cancer as opposed to chemo.” Guess what it consisted of, plant material and animal material. The stupidity was a lifetime of smoking and drinking heavily and eating horrible food and then to get to a point where you’ve got cancer that may kill you and then you address it. Unfortunately that’s what happens to most of us.

For me it’s an experience of having to take my top off in front of my JP and he measuring my waist line and my man titties. That was just absolute embarrassment of like, “I’ve let myself get to this stage.” It’s not an appearance thing, I think that’s very important. Body image and appearances are important to a certain extent, but it’s the health, how the body, they machines working.

I think for me though, you can’t deny when you jump on the scales and you weigh 180 kilos and you’re supposed to be weighing 85 kilos. You can’t find that disturbing and personally embarrassing. That was my big wake-up call and also the look on my face when [00:18:00] my doctor took my blood pressure. It was like I was a 60 year old man. He was in shock.

Stuart: It’s probably the look on his face when he took your blood pressure.

Rohan: That’s what I’m saying, it was the look on his face. Then I looked at him and his eyes bulged out of his head and like, “Oh shit man! Seriously.” He took my blood pressure about 4 times before he actually said anything. I said, “Is there something wrong?” He goes, “Yeah. We need to get you medicated straight away.”

Stuart: Oh, cracking yeah.

Rohan: That was because of food choices, lifestyle choices and stress. All those things I had to do [inaudible 00:18:43]. Everything is connected, it’s like all the biota in the world including us. We’re all absolutely connected to everything. We are one living, breathing organism. It’s the same thing, we’ve lost our choices. It’s our diet. It’s in that alcohol. It’s the drugs we take. It’s the food we eat. It’s the inactivity that we have and that’s the stress of our daily lives. It’s all integrated and joined and connected.

That’s why I can get absolutely frustrated seeing people in that hole. A lot of us are in that hole and that’s why I spend time communicating my message.

Guy: Just for the record Rohan, how is your health now since you made the changes?

Rohan: It took many years. I had this legacy weight to get rid of. The unfortunate reality is if you progress from eating high fatty foods or high salt or sugar foods, you initially lose a little bit of weight. Unless you incorporate some good cardio exercise, a bit of resistance training into your life, you have this legacy weight. Especially if you are overweight like I was.

That took me years to deal with. Then I was thrusting [00:20:00] to the spot light, because I was touring heavily. When you’re away from home you don’t have all the luxuries of your own food system back and forth. You make the choices the best you can, but often those choices or even those choices aren’t that good.

The good news is after I was medicated I think for about 8 years on antidepressants and anti-anxiety tablets and then I think for hypertension for about a year after that. Right about 7 or 8 years have been pretty heavy dosage medication. I spent a couple of years working with my JP to reduce that dose. For hypertension it was a matter of introducing some cardio training to lose some weight, which would knock a couple of numbers off the hypertension. Addressing the amount of salt I was putting into my food.

I left the high sodium processed food and then went to cooking. When you start cooking and you love cooking you add salt and so I had to address that. There’s been all these slow progressions and then the same with anxiety and depression. I think sugar has a really important role in anxiety and depression. With a little bit of research that I’ve done and also those other things about stress and lifestyle and a lot of the processed foods that make your brain go up and down every time.

That progression has been really good. Now I’m no longer medicated by anything. I used to take 2 tablets every day medicated for [inaudible 00:21:32] except for when I get a headache I’ll take a Panadol. I don’t weight myself anymore, because my clothes fit me really well. I have been to a pair of size 36 jeans that I haven’t won 5 years. I have been maybe about a month ago and for the [inaudible 00:21:50]. Because I’ve lost that much weight. I’ve gone from size 42 waist to a size 36. I’m very happy with that.

I’ve got clothes that I’ve had in [00:22:00] cupboard for years that don’t fit me. There already easily can fit, but they’ve been in cupboard so long they’re completely out of fashion. I’m not setting any fashion standards here, but the beauty is I’ve kept on to some of those clothes as my measuring stick for how my progress is going. Just for this interview I just jumped 4 kilometers and did my morning punches and push-ups. That’s it. That’s all I do.

I do some cardio, 5 days a week I do section of cardio and a little bit of a distance training in my house. I do a bit of bush walking. Last night I was out in the [inaudible 00:22:44] for about an hour, walking around chinning rabbits, that is about an hour of exercise. My wife has just incorporated all these exercise. I’m not very good at going to gyms, I’ve tried them before. I got really annoyed with gym men got pulled out for the pretty ladies.

I was just having a talk to my partner that she wants me to start doing yoga. I’ll do yoga if it’s just one other person in the room. I don’t want to be in a room with other people. I’m an independent person, I like to do things on my own. The point being is everyone has a different value of yielding and addressing this problem. Some people like to join jogging clubs, some people love to do all those group camp things or do Zumba.

As long as there is a little bit of cardio in your life, cardio relative to what your body can handle. If you’re 60 years old you don’t want to be doing too much Zumba. You need to do a little bit of [inaudible 00:23:43] walking and that would be enough cardio.

Stuart: That’s right. Thinking about our grandparents too. My nan and [00:24:00] granddad certainly wouldn’t have attended a gym. I don’t even think they would have thought about the word exercise. They probably didn’t even contemplate getting out and doing something every day. They just got on with their lives.

Rohan: Yeah. I think that’s one thing I do in talks all the time, is I tell people to go home and look at their grandparents. You will that people have got normal bottoms. Some of them might be thin, some of them might be a bit stalky, but there’s a bag of all people with obesity.

The reason being is because people walk to the train station, they walk to the train, they walk to work. When I went to work there was a lot more less robots doing the work in the factories, so people were doing physical lifting things, using their arms and their legs. Now more so there are people, like my job, pretty much most of my adult life was sitting at a desk typing on a keyboard.

As soon as I got that out of my life, which was about 3 years ago, every year I stopped getting those massive fluids that you get when you work in offices. I think also there’s something you said about being under the man-made life thing for most of the day and not getting that silent in your brain.

I just got to the stage where anything that was unnatural I wanted to minimize that as much as I could in my life. That’s exactly what people have been doing for years and years. I didn’t do it intentionally, it was just the way life was. People were much more involved in working with how their body was designed to operate. If you think about the ancient tribes of humans, running really, really fast for long periods of times was not on the agenda. They just weren’t for that. They were designed to do very fast running for very [00:26:00] short durations of time. That’s what our bodies can survive with.

That’s why you see long distance runners or people that have those really physical sports and they’ve all got injuries. The reason for that is their bodies were never designed to handle that pressure. They bodies were designed to walk great distances as nomadic tribes, pick up food along the way and that’s what our bodies were designed to. I try to immolate that in my life.

Like last night, walking around with a heavy 22 magnum riffle and carrying about 6 dead rabbits with me is exercise. That’s the exercise our bodies were designed to do.

Guy: What does a day in a life look like for you these days? Because obviously your life has changed dramatically from back when you had the corporate job and everything and the un-wellness to where you are today. Would you mind sharing a little bit about that change and what it looks like now?

Rohan: I think this as well, my life is relatively regular. The only thing is I do grow a lot of vegetables to feed the family. Over the summer period I do spend a little bit more time in the vegetable garden. I’d probably say maybe an hour, 2 hours in the vegetable garden. People go to church every week and no one complains about that dedication of time.
1 to 2 hours a week in the veggie garden. My hunting efforts are usually around autumn time where there is the ducks and the clouds and again to the bigger game like the deer. I fill the freezer so we can get through winter. Then in spring time I get out on the [inaudible 00:27:34] all the spring rabbits, because they’re fresh, they’re young, they’re healthy, they’re tender. That’s the best time of the year to be hunting rabbits, so I start hunting again. I haven’t hunted all winter basically.

I just got a phone call from a friend, the spring mushrooms have started. I’ll be hiking up the mountain getting mushroom soon. Like I said before, I spend a bit of time in the veggie garden over summer period. Then [00:28:00] in autumn I spend a lot of time in the forest picking forest mushrooms and teaching people hiking through the forest teaching people a lot of the side forest mushrooms [inaudible 00:28:06].

On a normal day I’m taking my kids to school. I’m getting my car fixed. I’m doing radio interviews and magazine interviews and stuff which is a job. I’ve got a pretty regular life. I just no longer have to be at an office at Miller Park and leaving 5:00 and ask permission to have days off. I’m a free man. I just made a decision last night that I’m going on [inaudible 00:28:32] to drive off. I can do that, I can make that choice.

I want to focus on writing my next book. I want to focus on my own mental, physical and spiritual health. I’ve just been on the road for about a month. I was doing public speaking for the book. I’ve noticed that I’m starting to feel a little bit worn out. I can make that call and say, “You know what, I’m going to focus on getting my head right, get my [inaudible 00:28:57].”

A lot of people laugh at this, but the older I get the more I realize how important my spiritual health. That’s having a sense of purpose. I’m doing things with a sense of purpose, feeling a sense of accomplishment, feeling all those things. People don’t like talking about it, because [inaudible 00:29:16].

Unfortunately if you look at a lot of other cultures around the world, especially the older cultures there’s that beautiful sense of spirituality and well-being that is very much a masculine and manly thing. I think that’s the kind that gets lost in this world of putting sports ball and masculine things and [inaudible 00:29:41] and stuff like that. We tend to lose that thing of we need to look after our mental health.

Look at the statistics of how any men have depression in Australia. It’s phenomenal. I think an important part of that is how we view ourselves, how we look at ourselves and how we address our own [00:30:00] mental and spiritual health.

Guy: People are communicating via social media these days. I wonder how often people have a proper conversation.

Rohan: I just turned Instagram off last night, but I’ve actually got to a point where I’m sick of that world I made a big break from it might be a week, it might be a month. I need a break from that because you’re exactly [inaudible 00:30:23] things get taken out of context. For some reason in social media people have this ability to say super nasty things that they would never ever say to a stranger on the street.

I love that, but people tell me that I’m doing it all wrong and they’ll say I’m an asshole, I’m a murderer, saying all these ridiculous things. They would never actually come up to me in the street and say that. Quite often I’ve had people very confrontational. I’ve said, “Okay. Let’s meet and talk this over” and then people just feel secure.

They don’t want real confrontation. It’s a lot easier to do the confrontation by social media.

Stuart: It’s interesting too thinking about the social media, because it’s the very devices that we’re connected to that seem to be taking us away from just that critical component which is engagement and conversation and community as well. Because if you hope on a bus these days, it’s almost silence but the buzzing and worrying and texting. Everybody has got their heads down 45 degrees staring at these screens.

I remember when we came over to Australia 15 years ago, I hoped on a bus coming from London. Just remembered that the whole bus was just engaged in conversation and happiness and I thought, “Wow! This is so unusual. People are really, really enjoying their time together and they’re talking to strangers.” Nowadays if you’re out and about and you’re waiting for somebody it’s almost habitual now to get this out and just tap away on it irrespective of whether [00:32:00] you need to.

Rohan: I’ll say that a lot in places like airports as well. Everyone is just staring at tapping. I’m trying to make an effort to distance myself from it as much. It’s very hard because it’s what keeps me connected with people. As now pretty much my self-purpose is communicating this message and it’s [inaudible 00:32:25] thoughts that I have.

That social media is very important to getting that message over to people. The feedback is really good. I get loads and loads of messages from people saying, “I went to your talk during the week and it was fantastic” or “I read your blog post and I’ve integrated this change into my life and it’s been very important to me and I just want to say thank you and stuff.”

On some level social media has this great power to influence social change. It also attracts some absolute whack job idiots that are quite happy to tell you what they want to tell you. I think that can take its toll on what I was talking about before spiritual and [inaudible 00:33:12].

I could get 1,000 really nice comments. There’s 1 nasty comment that I will get about some sort of topical issue that’s happened and then I’ll focus on and that’s it.

Stuart: Yeah, it is. You’re absolutely right. I was just thinking as well Rohan. How are your family with this journey as well of yours? They’re happily adopting everything that you’re bringing on board.

Rohan: Well, thankfully I’ve got young kids. My plan was kids kind of started off on really the food, my kids did not. I had to do an integration, transition time of integrating real food into my kids’ diet. They just diet off on chicken [00:34:00] nuggets and frozen chips and [inaudible 00:34:01] on soup. It has been quite a journey for the kids, but they’re there, they were eating the food. I’ve had to persevere with some meals and some ingredients. Not everyone likes eggs for example. You just have to try and find what the kids like and focus on those.

My kids understand since now we’re food which is really great. They understand and they look forward to when the tomatoes are back in season. They have an absolute understanding of where the meat comes from. They’ve seen me kill animals, dress animals, gut animals, butcher animals and then cook them. Most kids just see the cooking part, or the buying of the chicken from the supermarket and not actually seeing how there was a living animal.

I think that’s really an important part of the process of showing the kids where the food comes from then they have a better understanding. Then it’s just every day normal life for them. The other day my youngest daughter walked past me while I was plucking a chicken that a friend of a friend gave to me, they live in the city. It was a rooster and they were having a rooster in the city.

Anyway, so they gave me this bird and I reluctantly took it, because I have enough meat in the freezer and plucking chickens in a pain in the butt. That’s why I prefer to shoot rabbits. You can skin and gut a rabbit in a couple of minutes. You got to dedicate half an hour or 40 minutes process to do a chicken properly.

She walked past and she said, “Oh great. We’re having chicken for dinner tonight dad.” That’s where it’s at, at the moment. Some people think that’s barbaric and backwards. You know what? Humans have been living that way for many, many years and it’s only ion recent history that we’ve disassociated ourselves with where our food comes from. Since now …

Stuart: Absolutely.

Guy: I think that’s fantastic.

Rohan: As real food.

Guy: That’s right. There’s like a [00:36:00] veil, isn’t there, between us consuming the food and actually where it comes from. There’s this gap.

Rohan: Yeah. I think on top of that it’s even more scary is that … I’ve seen this in the supermarket. I love visiting the supermarket by the way. You see kids and they’ll be begging mom for these 100% organic fruit only, no additives, no preservatives, fruit juice in a little cardboard [inaudible 00:36:30].

You’re taking a couple of boxes there because you’ve got no preservatives and it’s organic. The problem being is, you’ve got the packing which has got a huge environmental cost and you’ve got that transportation, because a lot of that tropical produce is made from imported farming produce.

The bigger problem is the kid doesn’t have an association with its [inaudible 00:36:53]. It’s plum juice or blackcurrant juice, but that’s what it looks like.

Stuart: Totally. I had to laugh the other day, because I’ve got 3 little girls. Their local school has an environmental initiative. They have 1 day where they have waste free day. Essentially what they do is they’re not allowed any packaging or wrapping or anything like that. All they do is they get the food out the cupboards at home and they take the packaging and the wrapping off. They throw it in the bin and then they take it to school.

Rohan: It’s not really addressing the [inaudible 00:37:33].

Stuart: It’s not a solution and it’s a very low level awareness.

Rohan: Here’s a good one for you. My partner keeps going to a Vasco da Gama school, only one of a couple in the world of those schools. They have a nude food policy and it’s a vegan school, they have to bring vegetarian lunches to school.

There is not one single obese kid there. There is not one kid with food allergies there.

Guy: Nuts, isn’t it?

Rohan: Exactly [00:38:00] and they can eat nuts. Whereas at my kids’ school at the state school, there is obese kids, there’s kids with food allergies so severe that it’s nut in Sesame Street. Because there’s 20 kids out of the entire primary school that have an allergy so severe that they will go into cardiac arrest if they have these nuts [inaudible 00:38:26].
What’s wrong though is the primary school in a way is sponsored by McCain as a company. There’s a factory in that town. When they’re testing new products, if a family from the school takes the product home, test them and then fills out a survey McCain donates $10 for the school.

What hope have those kids got? Quite often kids have brought to school McDonald’s [inaudible 00:39:01] fish and chips, blah, blah, blah. Regularly from the parents to buy the food. That’s a reflection of how serious the serious the situation is [inaudible 00:39:13]. Even not from an environmental point of view, just in a nutritional point of view, that’s a really big problem that we have.

Stuart: It’s radical. I prepare the girls’ lunches every day. Of course I’m always met with a barrage of disappointment as I boil up eggs and I’ve cooked some meat and they’ve got some cheese in there and stuff like that.
In the playgrounds, and it’s chalk and cheese to where we used to be. You mentioned allergies and obesity and stuff like that. In our school when I was younger, I’m in my 40’s now, there was perhaps a token fat kid. Nobody knew what allergies were. Maybe you might go a bit [00:40:00] funny if you got stung by a bee, but food allergies, forget it.
Now, we’re in the same situation where a couple of kids in [inaudible 00:40:09] schools are so allergic that the whole school is banned from taking in the nuts and seeds and the usual suspects. If it’s in a packet it’s great, bring it in.

Rohan: Don’t you think it’s really interesting that we’re having this discussion. We acknowledge the fact that there are kids with such severe allergies that didn’t exist when we were going to school in the 1970s and ‘80s. Yet, what’s being done about it? Nothing. The foods are still on the shelves at the supermarket. It’s still part of people’s lives.
That’s one thing that is absolutely frustrating, is that we know that this food is causing nutritional and health problems yet the food still exist there. I think that’s our biggest challenge over the next couple of decades, is trying to communicate whether it be … I don’t think government is really going to give a crap. As the consumers all of the change that we’re going to make is going to be consumer driven. How do we make consumers change? With about providing information in a format that’s not going to intimidate or annoy anybody to say to say, “Look. This is what’s in your food. This is the problems it’s causing. To address this you can eat your food and then you can fix those problems.”
I did a talk in Queensland a couple of months ago. I got up on stage and I read out the ingredients of processed foods that are bought from the local IGA. I was going to get totally lynched in this country town. I just stood up there and I read it out and there was a couple of hundred people there with dump founded faces like, “What is he talking about?”
I read out, there was numbers and there was words I’ve never heard of before. I threw them off the stage and I said, “That’s not food and that’s what’s making us sick.” I was talking about [00:42:00] sulfites. Anyway a lady went home and she went through her entire cupboard, because her kid has got food allergies, aspirin and blah, blah, blah. It’s her entire cupboard.

She pretty much threw all the food out because everything had the preservatives 220 and all those. She wrote me an email and said, “I feel so guilty. I feel like I’ve been such a bad parent, because I’ve been buying all this food and I didn’t even know. I never ever thought to look at the ingredients.” I think that’s amazing and that used to be me. I never thought to look at the ingredients. I don’t know why. I was out of my mind.
Now when my partner buys … She wants to make some diet vows or something. In the habit of please check the sulfites. You don’t want to have sulfites in your food. It’s a whole food, it’s a diet. It’s got to be totally fine. No, it’s got sulfites.

Stuart: Yeah. It’s still tricky when you hit the whole ingredients. I think that’s a huge part of the problem, is the education from at least the parents’ perspective. They are losing grasp on skills and cultural traditions that their parents and grandparents had.
Because I remember my nan and granddad had a veggie garden and everyone had a veggie garden. We used to go down, when I used to go and see them on Sundays and I would help them pick their runner beans and their potatoes and carrots and pilled the sprouts and stuff like that.

They lived in a very long thin garden with no fences left and right. When you looked down you just saw veggie gardens as far as the eye could see. My parents we grew potatoes and stuff like that. Nowadays crushing, who in their right mind, at least in the city even considers a veggie garden? Because we’re in this convenience mind now, “Well, I can get my studs, my dates and prunes from Coles.

They have been tampered for shelf life and convenience and all the other gumpf. It’s these cultures and traditions that [00:44:00] we’re very much losing grasp of nowadays. Even cooking and meal times, again, which is where we communicate with the family and distress and really nourish the family is gone. A lot of this now is just put the TV on and chow down and stare at your mobile phone.

Rohan: That’s why I got rid of my television years ago. Because every time I used to get home from work it’s the first thing I turn on. Even if I wasn’t watching it, it’s just noise in the background and the kids [inaudible 00:44:38] or whatever. It’s been quite life changing.

I annoy people by telling them I don’t have a television. Who needs a television, if you’ve got a laptop, you’ve got a computer, you’ve got Instagram that’s all you need.

Stuart: Exactly.

Guy: Yeah.

Rohan: You can get all the world news off that and it’s done. Every time I’ve been on tour, like I said for the month [inaudible 00:45:01] alone watching television and sitting there and just laughing at what is on television. There’s some absolute rubbish on television. I think it’s not until it’s habitual to watch television and it’s not until you distance yourself away from it.

It’s not an arrogant thing, I’m a better person because I don’t watch television. It’s that there is a lot of rubbish on television that is making you buy crap you don’t need and eat food you shouldn’t be eating and consuming stuff you don’t need. That’s the whole purpose of television, it’s there to advertise.

Stuart: It is totally. Currently you could sit down and burn 2 or 3 hours a night. When you mentioned that you tend to your veggie garden, you might go for a walk. That’s valuable time that we could push in a different direction.

Rohan: Summer time is that beautiful time of the year where my family is outside until nightfall. It’s just kids are on the [00:46:00] trampoline or they’re playing some little game under the cypress tree. I’m in the veggie garden just hanging out. We tend to cook outside a lot in summer time. That’s really great family time, we’re all connected. We’re hanging out. We have a bit of cuddle with the kids and they go off. They get bored and they go play some game. Then they want to tell you about their game. It’s a much better life.

Stuart: Your kids will remember those times. They probably won’t remember watching episode 21 of the Simpsons.

Rohan: Exactly.

Guy: Exactly, yeah.

Stuart: You got a new book, ‘A Year of Practiculture’. I just wonder whether you could share with our audience a little bit about the book. First talk, what is practiculture, because I’m not familiar with that word?

Rohan: It’s really just a very easy way to describe my approach to life. One point you’re talking about your grandparents having veggies in their backyard. They’re all very practical skills. Cooking is a practical skill. Food preservation is a practical skill. All those things are all part of my life. I just wrote a [inaudible 00:47:10] practical skill. My life is practical and pretty much most tasks that I do they would be kneading bread ore baking some, raising some [inaudible 00:47:23] some vegetables or grilling some zucchini. All very practical task.

My lifestyle is based in that practical task and as it was in the past for many people. If you spend time say, somewhere [inaudible 00:47:43] in the rural areas there everyone is doing practical tasks. What my life is all about at a place talking about that present culture of doing practical tasks that have a great outcome for you that has food that is good [inaudible 00:48:00] [00:48:00] nutritional integrity. That hasn’t been tampered with. You’ve grown it all. You now have freshly. It doesn’t have chemicals in it.

You’re doing practical tasks that give you a little bit of physical exercise. Enough physical exercise leads to a little bit of spiritual and mental health, because you’ve got endorphins [inaudible 00:48:13] and that’s what practiculture is.

Stuart: Perfect.

Guy: Fantastic.

Rohan: I completely made up a [inaudible 00:48:20].

Stuart: I like it.

Rohan: I started with a mapping garden that turned to a workshop once and said, “Everything you do you’re so practical. You have a very practical culture.” He said, “Practiculture. You can use that” and I did.

Guy: I tell you it looks absolutely beautiful book. I’ve only seen the electronic version which was sent through the other week for the podcast. It looks stunning and I can just envision it as I sit on my coffee table and flicking through that and getting a lot of wisdom from what you’ve learned for sure.

Rohan: The thing is [inaudible 00:48:55] there are almost I think about 100 [inaudible 00:48:59]. There is lots of words in there and that’s the important thing. I actually got trimmed down by the publisher. I wrote so many words, because it’s telling the story of what happens in my life over a period of a year. Like when you asked that question before, what’s a day in the life of Rohan Anderson? Because more importantly, what’s a year in the life?

Because it runs on a cycle of using spring, summer and autumn to prepare for winter. That’s what the book is about. There’s all these stories and tales and thoughts all the way through the book that you might get an interesting read through.

Guy: Brilliant. What percentage of your foods come from your own efforts Rohan? Is it everything you do?

Rohan: Yeah. It’s either directly or indirectly, I would say. You’d be looking around about somewhere between 70% or 80%. I don’t churn my own butter. I don’t milk cows, so all the dairy comes from somewhere else. Pretty much most of the vegetables come from the [00:50:00] backyard.

If they’re not coming from my backyard I do a lot of trade, so [inaudible 00:50:05] I can swap with someone who’s been successful with the eggplant. A lot of trade is happening and I also hunt wild deer and I can trade with my pig farming friend for pork products.
Indirectly it’s somebody else who has produced that food, a friend of mine but I’m trading with something that I’ve done the practical task or I have butchered the deer and then [inaudible 00:50:35] then swap it for some bacon.

You’d be surprised how much food comes in through the backyard over the warm period at summer. It’s abnormal how much food you can get in the backyard.

Guy: Fantastic.

Rohan: Ranging from herbs and fruits and nuts and vegetables, we have a lot of stuff. If you’ve got a small backyard you may not get the great variety. That’s why say for example I’ll put it that [inaudible 00:51:05] fruit choice. I don’t have a great variety and all of my grape trees area all still immature. I think it’s ripe for this year.

I grow a lot of jalapenos. I’m really good at growing jalapenos in my [inaudible 00:51:21] tunnel and people love jalapenos. I can trade those jalapenos for cabbage. You know what I mean?

Guy: Yeah.

Rohan: Another thing that we’ve lost in that human culture is that the only reason we are so technologically advanced and we’ve built all these amazing infrastructure, human built environment is because we’re like ants. We work together as a team. That’s the same basic principle that I utilize with food acquisition. I can grow jalapenos. I can swap a bag of jalapenos for a kilo of prunes.

It’s a great working [00:52:00] together as community, that’s something that I’ve really fostered.

Guy: That’s fantastic. I instantly think of you almost teaching a retreat down there for city slackers that could come down and spend the weekend or a week and being taught all these things. I think so many people these days are just completely disconnected from how to do that.

Rohan: Yeah. I’m actually setting that up.

Guy: Oh wow!

Rohan: The nursery project which I attract that funding last year or the year before. This summer I’m starting to build a shed to run the classes. We’re going to miss the bud for this summer, but next summer we’ll have the kangaroo tents up and we’ll be having demonstration vegetable garden orchid. Then I’ll be adding classes and teach people the basics of my lifestyle. It’s not that matter of saying, “This is the right way, it’s the only way.” It’s more of a point of saying, “This is what I do. This is why I do it. If you want to integrate this into your lifestyle so be it.”

Guy: Brilliant. Stu are you going to say something?

Stuart: I just had a thought of you tending a chicken nugget bush out on your veranda, that kind of stuff. Just thinking Rohan, we’re in the city right now in Sydney and in an apartment. Obviously a lot of our friends and associates are living the apartment lifestyle as well. We don’t have access to garden, veggie hatch or green space that way. What can we do, do you think, right now just to make small changes?

Rohan: I get asked this question all the time and there are many answers. To begin with, if you were a person that was living in an apartment eating processed food. The first step would be moving away from [00:54:00] those aisles in the supermarket and starting to be attracted to the aisles where there is actual vegetables and fruit and meat. Then aside from that area and maybe buy some spices and some fresh herbs as opposed to processed herbs in a tube.

That’s the first step and that will give you a nutritional wing in a way. That will be the first step in improving your nutrition. You’ll really be controlling the amount of salt and sugar in your diet. You’ll be reducing the amount of preservatives in your diet and that’s a great thing.

By doing that you’re not really addressing the chemicals that are applied to the fresh produce. Where I live in summer time helicopters flapping in the middle of [inaudible 00:54:41] helicopters boom spray with these huge booms on either side of the helicopter. Come and spray all the food that ends up being sold to humans.

It’s to control the insects or the caterpillars or the other bugs. The problem being is a lot of this stuff is systemic. By saying systemic, it gets into the plant system. It’s gets into the fruiting body which ends up in the supermarket and then you eat it. The next step for the person living in the apartment in Sydney is to try and search as much as possible and consume further these chemical food.

That’s how food has been produced for thousands of years. Our bodies are not designed at all to deal with active constituents like [inaudible 00:55:23] and all those preservatives. The next step would be to look at chemical sprayed food. Even we want to take a next step further than that, would be I’m going to go for whole foods that are chemical free and they’re local.

This is an amazing phenomenon for me to actually have to point out those 3 things in this era is hilarious. Because in years past humans were always buying local chemical free and whole fruits.

Stuart: That’s right, yeah.

Rohan: The fact that I’m having an interview trying [00:56:00] to communicate that is an indictment on our culture.

Stuart: It’s absurd, isn’t it?

Rohan: It is absolutely absurd for me to be saying that. It should just be part of our everyday life. Taking it even a step further than that is things like say community support agriculture. There’s a great thing in Brisbane called Food Connect Brisbane. Basically what it is, it’s a website where 100 different farmers are all connected.

You go on the website as a consumer and you pick all the food you want to buy. That creates a manifest and the manifest is given to all the farmers. They pick the food. They kill the pig and make the bacon by the way and they’re delivered to that distribution center and then it gets sent out to you.

You’re supporting, you know who the farmers are. It’s all listed on the website. You know who the farmers are, you know where the food is coming from. You’re eating relatively locally and you’re eating in season. At times you can even click the dropdown menu and say, “I want mine to be chemical free or organic.” They are the other steps. You can use that technology if you like.

There are some other different systems and schemes that are similar to say like Veg Box systems. I offer one over the summer period where we sell a box of organic vegetables for one farmer instead of [inaudible 00:57:14] 30 years to families down in Melbourne. It’s simply people jumping on the website, they order the box.

It’s about 12 to 15 kilos of organic mixed vegetables. I’ll say that again. 15 kilos at peak season of organic vegetables for $55. I just want to say to people, do not tell me that eating organic is expensive. Find a better alternative than buying the expensive organic crap at the supermarket and you’ll still be eating organic.

To answer the question you used. It’s up to everybody to find their own answers if you want it bad enough. Say you’re obese. I was obese. If I wanted to not be obese bad enough that meant I had to go jogging. If you want it bad enough you’ll [00:58:00] investigate the answers that are right for you.

That’s the problem being is, we may have times when I present talk and people put their hand up and say, “How do I do this? Give me the answers.” The problem being is we’ve stopped thinking for ourselves. Everyone does the thinking for us. You get to that point where you’re like, “Oh God!” The answers are there right in front of you. If you want the answers you can find them. It’s almost like everyone needs a Yoda to tell them, “Ask many questions you do.”

That’s the amazing thing is that we’re always saying, “Well, how do I fix this?” That’s like me going to Weight Watchers and saying, “Look. I’m fat. Give me the answers. Tell me what I need to do.” I couldn’t think for myself. Now it’s gotten to that point where I’ve had that matrix moment and it’s like, I can’t stop thinking for myself.

Stuart: We use, strangely enough, exactly the same analogy of taking that pill and when you take that pill you realize that you are in a world surrounded by just absurdities wherever you look. People chewing on all these crazy plastic food and getting sick and taking pills and getting health spiraling out of control.

Rohan: Energy drinks. Do you see people drinking energy drinks? I want to go up and slap them in the face. I want to get the can and just crunch it on their head and say, “Wake up! What are you putting in your body? Do you even know what this stuff is?” It’s amazing.
Stuart: It’s the funny thing. Again, I was only thinking about the red bull phenomenon this morning as I was walking the kids to school. I saw this one young lad and he had a can of red bull. In England when we were younger, the fashion was you’d go out into the clubs and you would drink red bull and vodka. The downside was that you couldn’t get to sleep when you got back from the clubs.

When you actually pull those drinks apart and realize what you’re actually doing to yourself, it is red alert [01:00:00] for your body when you’re down in this nonsense.
One other thing I wanted to raise as well, because you were talking about spraying of fruits and vegetables and stuff like that. About 20 years ago me and my wife as we were travelling around the world we spent 6 months fruit picking in New Zealand on the south island. We picked cherries and apricots and had a great time eating all these fruit.
We did it for literally 5 or 6 months. At the end of the time when we were going to head off up north, there was a big meeting and a farewell barbecue. One of the guys came out and said, “I just want to make sure that all of you guys are aware that we spray all of our fruits and vegetables to keep the pests off. It does interfere with the female contraceptive pill. Just be mindful if any of you guys are in relationships. Your pill might not work if you’re eating our fruit.”

Rohan: Those are alarm bells. It’s like, we have this knowledge yet the [inaudible 01:01:01]. I often scratch my head and just say, “WTF.” It’s not just ignorance. We’ve got enough information. There’s enough in regards to nutrition. There’s enough books on TV shows about nutrition. We have the knowledge. It’s not that we’re ignorant about it, it’s we’re stupid. We can’t make the right decisions.

I don’t know how to change that other than having some personal medical drama and then saying, “Oh I’m on the side of the vegetables they’re not sprayed with chemicals.” I just don’t [inaudible 01:01:46].

Guy: Yeah, it’s a tough one.

Stuart: I think food is the right place to start, because when you’re fueling yourself and nourishing yourself properly you feel better, you sleep better and they’re not going to affect you because you start to make more informed [01:02:00] decisions. When you’re zombified it doesn’t work so well.

Guy: I’m just aware of the time guys. Rohan, what we do, we have a couple of wrap up questions we ask every guest on the podcast. The first one is, have you read any books that have had a great impact on your life and what were they?

Rohan: I like reading Louis L’Amour who is a western author. The reason why I love that is because you see the world and you can probably by the end of the podcast you’d be thinking, “This Rohan Anderson is an absolute nut job.”

You can see how absolutely stuffed the world is and it just gets really depressing. I read these old western novels. There’s hundreds and hundreds that’s written with the classic well known American author. The reason being is that at the end of the book the good guy always wins.

That’s what gets me to sleep at night knowing that there’s always lots of gun fights and punching and goodies and baddies stuff and that’s fine. I do love that. On a serious note about nutrition and food and all the things that I do now, there is a book that I always talk about called The Unprejudiced Palate by Angelo Pellegrini. It was written in 1948. This guy was an Italian immigrant in America that got frustrated with eating pretty blunt American food. It start off as more of culinary perspective of as a blindness in, “What is this cheese? This American cheese is disgusting.”

Being an Italian immigrant he reverted back to his roots in Tuscany and started growing his own food and hunting. The way the books is written, it’s not the best written book, but I found it super-inspirational many years ago when I was taking punch to … It was one of the books that got me even more fueled up about the need to be on that self-reliance train of growing my own food and hunting.

Guy: Could you repeat the name of the author and the book?

Rohan: The Unprejudiced Palate by Angelo Pellegrini. [01:04:00]

Guy: Perfect.

Rohan: The things is as well, beside this absolutely beautiful book it’s only $9.95 and it holds the biggest inspiration for me to get [inaudible 01:04:10]. I would love to buy a million dollars’ worth of it and just walk down the streets and just hand it to people, give them for free, like one of those evangelistic religious people. It’s a really inspirational book. The basic principle is about growing your own food and cooking. Not a lot of recipes in there, but the other thing that was important for me when I was very [inaudible 01:04:35] working 6 days a week, earning loads of money but very, very miserable worlds.
This notion that this guy had about the idea that you get to this great sense of achievement of planting carrots and the carrots grow up and then you cooked a meal with the carrots and it’s a great sense of achievement. I think even identifying that in 1948 it is groundbreaking, because in 2015 most of our lives are unfulfilling.

We go to work, we sit at an office, we get a salary. Then we take that salary, we go to a supermarket, we purchase stuff. We go buy a new car, we go buy a house. It’s unfulfilling. Our bills alone happened a couple of years back. It was the most rewarding experience in my adult life. I chopped down the trees, I skimmed the trees. I built the log cabin and then I smoked food in it with a smoke house.

That experience was basically a social experience for me. It was trying to complete a task. You start to fruition and then tell the story about it and see what people thought about that. It was quite an interesting experience. I think that’s something I was lacking. That book absolutely life change informed.

Guy: Brilliant. I’ll get a copy of that and we’ll definitely link that in the show notes. Last question Rohan. What’s [01:06:00] the best piece of advice you’ve ever been given?
Rohan: I really don’t know. Best piece of advice? I think it was probably in regards to cooking. When I first moved out of home, mom taught me this basic recipe then I called it hers. She used a lot red wine. I was like, “You’re using red wine in cooking?” As such a simple thing coming from a young version of me that had never cooked in my life. The notion of cooking with alcohol to enhance the flavor and all that stuff, basically opened the door for me. If that’s possible, what else is possible?

I think for me was basically the development of my sense of independence and just a sense of trying different things. I write about that all the time. I share that I had victories when I try something that works and also I share in the fails. Being given that knowledge of using, this is how [inaudible 01:07:07] you have onions, you have the mints, but then you out wine in, then you put the passata in and then you put your herbs and then you let it simmer.

Just the amazing input of information which is quite trivial, which you put red wine into [inaudible 01:07:20] at the time, I just remembered how groundbreaking that information was. Which then made me thing, “You know what, what else is possible?” Each of the [inaudible 01:07:29].

Guy: Bloody awesome. For anyone listening to this, would like to know more about you and get the book as well. What would be the best place to go Rohan?
Rohan: You can go to any good bookstore in Australia or New Zealand at the moment. US releases are out for next year, but you can also go into a whole lot of love come and buy directly to me. If you do I’ll give you the [inaudible 01:07:51].

Guy: Fantastic mate. Mate, that was absolutely brilliant. Thank you so much for coming on today and sharing your [01:08:00] journey. That was just simply awesome. It’s greatly appreciated. Thanks Rohan.

Rohan: All right thanks guys.

Stuart: That’s awesome. Thanks again Rohan.

180nutrition_quiz_blog_post_button

The Truth About Food Courts: Avoid Sneaky Tactics & Learn How to Navigate the Lunch Menus

The above video is 3:34 minutes long.

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

Guy: I’m sure we can all relate to this… You’re starving hungry, you have no food and you’re stuck in an airport or the city and all you have to choose from is the food court! With a few tweaks and a bit of insider knowledge, you’ll be amazed at what meal you can whip up to get you out of trouble. The key is to know what NOT to eat in this situation.

I have to admit, I was SHOCKED to find out what some of the cafe owners get up to in the pursuit of making their food tasty. But with the nuggets of info’ in this weeks 2 minute gem above you can easily avoid the pitfalls of the food courts and make better meal choices…

Josh Sparks Thrive

Today we welcome entrepreneur, health and fitness enthusiast and top bloke Josh Sparks. Josh is the founder of the hugely successful Thr1ve cafe/restaurant chain, which can be found in most CBD food courts. In a nutshell they make real food, real fast, and it is a place I actively seek out to dine at when I’m in the neighbourhood.

Stu and I had a huge amount of fun with this podcast as we tap into Josh’s wealth of experience when it comes to the food industry, his own personal journey and paleo discoveries and how he stays on top of his own health with his very hectic lifestyle!

Trust me, after listening to this podcast you will be inspired to take action on whatever your own goals or endeavours are :)

Full Interview: Life’s Lessons to Look Feel Perform & Thrive

In This Episode:

downloaditunesListen to Stitcher

  • The biggest lessons he’s learned since cleaning up his diet
  • How to navigate your way around a food court to make healthy choices
  • His daily routines and how he stays in great shape!
  • Why he enjoys being bad at meditation
  • What stress and your life’s purpose have in common
  • Josh’s favourite & most influential books:
    Antifragile by  Nassim Nicholas Taleb
    - Fear and Loathing In Las Vegas by Hunter S. Thompson
    - All books by Tim Ferriss
    - Zen Mind, Beginner’s Mind by Shunryu Suzuki
    - All things by Tony Robbins
  • And much much more…

Get More Of Josh Sparks & Thrive:

Leave a Comment

Full Transcript

Guy Lawrence: Hey, this is Guy Lawrence at 180 Nutrition and welcome to today’s Health Sessions. I’ve been very much looking forward to today’s guest, because it’s safe to say he is a entrepreneur, but not only that, a very healthy one.

You know, from myself and Stu’s experience in developing and running 180, it’s all well and good us doing podcasts, creating posts, developing new products and all the rest of it. But it can become very stressful and we have to look after our own health at the same time and it can actually be very challenging sometimes.

So, I was very keen to pick today’s guest’s brains, because he does a very good job of that. His name is Josh Sparks and he is the founder of the THR1VE cafeteria chain here in Australia.

Now, if you’re not aware of the THR1VE cafeteria chain, in a nutshell, they do real food, real fast. And if you’re in most CBDs in Australia you can go into a THR1VE café and actually have a really great meal. It’s one of the places that I will seek out and find when I’m in the city, no matter which one it is here in Australia.

You know, Josh’s background; it’s basically 14 years in high-growth leadership roles as CEO in the fashion industry, mainly, of sass & bide, managing director from Urban Outfitters and CEO of Thom Browne in New York, as well.

Whopping amounts of experience, but then he’s gone and taken that and started to develop his own cafeteria chain, which is what we talked to him about today.

He says now he’s been eating, moves and recovers according to the ancestral health principles now for all the last five years and he’s probably fitter and stronger than he was 20 years ago. More importantly what he does stress as well is that his blood markers of health were improved dramatically as well.

So, Josh was consistently astounded, you could say, by the lack of authentic healthy dinning in top areas within the CBDs. So, he helped and did something about it and has created a very, very successful brand about it.

We get to talk about all them things. His own health journey and even what goes on in the food courts, which there were some things he said in there that is quite shocking what can go on.

So, we delve into all of them things, which is fantastic. So, I’m sure you’re going to enjoy.

Now, last but not least, you may be aware that we are, yes, we are live in the USA. So, for all you guys in America that are listening to this podcast, 180 Super Food, you can get your hands on it. You just need to go to 180nutrition.com.

If you’re unsure what it really is; I always tell people it’s a convenient way to replace bad foods, really quickly. So, I generally have a smoothie; I can mix it with a bit of water or coconut water, if I’ve been training, some berries and I normally put a bit of avocado and I make a smoothie. Especially if I’m out and about, going into meetings in the city or whatever and I know I’m stretched from time I will make a big liter of it and sip on it and it gets me through to my next meal.

So, yeah, you can do that. Go over to 180nutrition.com and check it out.

Anyway, let’s go over to Josh and enjoy today’s show. Thanks.

Guy Lawrence: All right. I always get this little turn every time. Anyway …

Hey, this is Guy Lawrence. I’m joined with Stuart Cooke. Hey, Stewie!

Stuart Cooke: Hello, buddy.

Guy Lawrence: And our awesome guest today is Josh Sparks. Josh, welcome to the show.

Josh Sparks: Thanks guys. Thanks for having me.

Guy Lawrence: Now, look, very excited, mate. I think today’s topics are going to be great. We’re going to certainly want to cover a few things, especially like bringing Mr. Paleo Primal himself over, Mark Sisson, earlier in the year for the THR1VE symposium; which was awesome, by the way.

Josh Sparks: Oh, great.

Guy Lawrence: And of course the THR1VE brand itself and how you’ve taken the food courts kind of head on with the THR1VE cafeteria chain. So, there’ll be lots to discuss, mate, so, very much looking forward to it.

Josh Sparks: I’m excited to be here.

Guy Lawrence: So, before all that, we get into those subjects, what did you used to do before you got in the health industry?

Josh Sparks: Before I did THR1VE?

Guy Lawrence: Yeah.

Josh Sparks: So, my journey has been a fairly interesting one. I studied law and I worked very briefly in mergers and acquisitions law and decided, as I think many young lawyers do, that law school is not the same as being a lawyer and got out of that fairly promptly.

And then for the bulk of my career, the last 15 years prior to THR1VE, I was in various fashion businesses. So, all retail, I guess THR1VE is a retail, but fashion and lifestyle focus, never food.

So, I was the first CEO of sass & bide, which is an Australian women’s label that some of your listeners may be familiar with. And then I moved to the U.S. and became the CEO of Thom Browne of New York, which is a men’s line in New York. And then I moved to Philadelphia and ran the ecommerce business at Anthropologie, which is part of the Urban Outfitters group.

So, all fashion; tons of fun. You know, the really interesting thing about fashion and I think how it relates to what you guys are doing, and what I’m doing, what any of us are trying to strike out on our own and create a brand is that within the fashion industry what you’re really doing is storytelling. You’re building brands around what is otherwise largely a commodity product. The $30 jeans use the same denim as the $200 jeans.

So, it’s really about the creativity you can bring to the design and the creativity you can bring to the storytelling to really set it apart. So, I think that that’s what I loved about the fashion industry.

On the flip side my personal passion, really my whole life, has been around health and wellness. Every since I was a high school and college athlete, I’ve always been particularly interested in the intersection of training modalities, training methodologies and nutrition and how to best support each and really ultimately the synergy between the two.

But as I got older, while I was doing all this fashion stuff, I think I experienced what so many of us do and I started to … my body wasn’t responding quite the way I wanted and my thinking that you could steer the ship through exercise started to be challenged by the evidence that confronted me in the mirror every morning and on the scales and in the gym and I just wasn’t performing or looking or feeling quite as I did.

So, I started to explore the nutrition side much more actively. Until then, I think like a lot of guys in their 20s and early 30s, it’s much more about training for a while, or at least it was for me and perhaps my generation.

But as I started to explore nutrition, like you guys and like so many in our community, I discovered ancestral health templates. So the Paleo, the Primal, the Weston A Price and started to experiment with reducing processed foods. I mean, it sounds crazy now that this was an experiment, but reducing processed foods, reducing our processed carbs in particular, amping up the veggies. It’s just so incredibly obvious now, but at the time it was a revelation.

So, as I was professionally developing the skill set around branding and marketing and communications and running businesses here and in the U.S., personally I was having this journey of discovery, this very exciting revelation around what we eat and how profoundly it impacts how we feel and perform, whether it’s physically in the gym or whether it’s mentally and emotionally at work, in our relationships, or whatever.

So, it’s really … I guess I just had this light bulb moment of, “How do I connect the two?” This professional experience that I’ve had, what I’ve loved, around the fashion industry with what is a much deeper personal passion to me than the fashion space and that is health and wellness.

And to cut a very long story short, that’s how I came to develop the idea for THR1VE.

Guy Lawrence: Yeah, right. How long ago was that, Josh?

Josh Sparks: So, I moved back from the U.S. in 2011 and I started working on … I came back and I was consulting in the fashion space here in Australia, in Sydney and Melbourne to Just Group and Gisele and M. J. Bale and a bunch of different brands. And I was doing that really to save money to do my own thing, to do my own brand.

So, I started working on business plans for THR1VE. It would be unrecognizable to you, knowing THR1VE today. My first two business plans were terrible and it was going to be a one-off restaurant. Then it was going to be a home delivery meal system. Then it was going to be a supplement line and then it was going to be … and I didn’t know what I was doing and I was so all over the place. And then I really came back to focus on what I know and love best, which is this premium consumer retail, effectively.

Which in Australia, for food, that is either food courts or one-off cafes and restaurants, and I decided I didn’t want to do a one-off for a number of reasons. But probably most importantly, I wanted to reach as many people as possible. And the café and restaurant scene in Australia is pretty good. You can get some really healthy, yummy meals in a whole bunch of cafes and restaurants in Australia. Even in small town Australia now, you can get some pretty good food in cafes and restaurants.

But the food court, whether it’s in a mall or in an airport or strip retail, you know, a cluster of food outlets in strip retail. Pretty average. Predominately processed, 70 to 80 percent carbohydrates. You know, you walk into a food court; it’s just all carbs. All processed carbs. You know, its bread and pasta and sugar and all sorts of stuff that we know we could probably benefit from eating a lot less of.

So, I saw it as the area of greatest opportunity and the area of greatest need and thus THR1VE became, through multiple business plans, a food court focused retail offer.

Guy Lawrence: Yeah.

Stuart Cooke: How long did that process take, Josh, just thinking from your sketches to the day of opening?

Josh Sparks: Yeah, it took a little while, Stu. So, late 2011 I was really actively working on it. I had registered the name and I had settled on broadly what I wanted to do. But we didn’t open the first store until late 2012. So, it was over a year of very focused work here where I settled on THR1VE. I settled on the fact that it was going to be a retail location and I was out talking to landlords and prior to that … I mean, I started working on a business along these lines probably about seven or eight years ago, when I first read Loren Cordain’s stuff.

But that was when I was still in the U.S., I was in Philly, and at that point I was thinking about doing a sort of gym and café combo, where it was going to be a sort of a high-end personal training only gym with sort of a café/restaurant attached to it. Which sounds great, but I never would have been able to pull it off, because I’m not a PT. It just was doomed to go nowhere.

So, how long did it take to really take shape? It took years and years and years of very focused work around the idea of THR1VE as vaguely recognizable as it is today. I was a good 12 months of just hitting the pavement and talking to landlords and pitching it to staff. I mean, no one wanted to know about it. I had a huge amount of difficulty convincing a landlord to give me a location.

Guy Lawrence: Wow.

Stuart Cooke: Really?

Josh Sparks: Yeah.

Stuart Cooke: Why do you think that is? Just the whole idea?

Josh Sparks: It’s very easy for us to forget that even in 2011, late 2011 when I first started talking to landlords, no one had heard of paleo or primal. I mean, there wasn’t … it was … the subject; we were so niche. I mean, it was a very small subset of the market and I probably still at that point was being a little bit purest about it as well.

So, when I was talking to landlords, I was probably sounding a little evangelical and a little dogmatic and probably a little bit crazy. And so, I kept having this look, “You know, you seem to have done OK with these fashion brands and you had a bit of success and maybe you should stick to that.”

Guy Lawrence: Yeah.

Josh Sparks: “And I don’t know if food court really wants healthy food.”

Stuart Cooke: Right.

Josh Sparks: “And we’ve got salads. So, what else do we need?”

Stuart Cooke: Sure.

Josh Sparks: And, “Yeah, we’ve got a Japanese operator. So we’ve got health covered.”

Guy Lawrence: Yeah, right.

Josh Sparks: It was these sorts of conversations. I think it was, even just three or four years ago it was considered a bit ahead of its time and in branding, any sort of branding, whether it’s fashion, whether it’s lifestyle, whether it’s automotive, whether it’s what you guys do. Whatever it is, you want to be ahead enough of the curve to capture some mind shares, some early mind shares. At the same time it’s very easy to go broke if you’re too far ahead of the curve.

180nutrition_quiz_blog_post_button

And it’s just finding that sweet spot and the feedback I was getting landlords was that I was to far ahead of the curve.

Guy Lawrence: Yeah, right.

Josh Sparks: And my sense was not at all. This is; we’re at a the tipping point here. This is going to go mainstream in the next couple of years. And it might not be called paleo and it might not be called primal. It might not be call ancestral health. It might not be called THR1VE. But this way of eating, this awareness of just how profound the impact is on how you look, feel, and perform when you eat differently, that’s right at the tipping point. You know, the obesity levels and the Type 2 diabetes level and the fact that Medicare is publicly funded and it’s just unaffordable for us to continue to pay for bad lifestyle choices. Whether it’s smoking or whether it’s excess sugar. So, I felt that we were just at a bit of a tipping point, but it was very challenging to convince people around me, whether they were landlords or investors or potential employees, that I wasn’t completely crazy.

Guy Lawrence: Yeah. I’m curious, right? Just a thought came in, because I’m always fascinated by everyone’s journeys, was it a particular niche; tipping point or something that happened in your own life? Because I know you’re saying that you were starting to put on weight and things like that, but was there an “aha” moment where you’ve got to go, “Right. I’m going to cut out the process foods. I’m going to change my lifestyle.”

Josh Sparks: So, I think, there’s two. For me personally it was recognizing that I just, I wasn’t happy. And it started off for me with a sense of, you know, emotional well-being suffering.

And it wasn’t so much, because I didn’t get huge, I’m naturally pretty skinny and even when I … I sort of the skinny fat guy. If I’m out of shape, I get skinny-fat. Like, I don’t get a huge gut.

I just don’t … I lose tone. I lose strength. I lose all those physical markers of health, the objective physical markers of health.

This was more subjective to answer your question, Guy. I just wasn’t feeling great.

Guy Lawrence: Yup.

Josh Sparks: And so, it led me to an exploration, “Look, am I drinking too much? Is it something I’m allergic to? Is there something in my diet that’s problematic?”

I stopped drinking completely. I cut out sugar. I started cutting out processed foods. That led me on a journey around fat. I started upping my Omega-3 intake.

But all those things really started for me around a sense of emotional health, not being as good as it could be. I wasn’t depressed. It wasn’t that acute. I just didn’t feel great anymore and I was used to feeling so motivated and so energetic. It was really sad to think, “God, is this aging? Is this normal? Am I meant to feel this way?”

Stuart Cooke: It just sounds like you weren’t thriving, Josh.

Josh Sparks: Thank you very much. I’m glad we got that in there. It’s very fine of you.

Guy Lawrence: So, back to THR1VE, right? And I really want to put this question: like, how would compete against now, like the Subways of this world? Because they’ve got “healthy food” marketing, that’s getting bombarded and the food court’s littered with it.

Josh Sparks: Yeah. Look, I think it’s a really great question. So, there’s two things. One: I think the use of the word “health” is becoming as ubiquitous as the use of the word “green” was about 10 years ago. You know, like, Chevron and Shell were running ads about how “green” they were. It’s like, “OK. Where are we on this ‘green’ thing?” And I think we’re in the same place with everyone’s claiming to be “healthy.”

So, first of all I think there is … that that’s going to lead to a certain level of backlash and I think consumers are already starting to become aware that they’re being hoodwinked with marketing. And great marketers are really good at what they are doing.

So, there’s health messages that are overt and there’s a whole bunch that are much more subtle and nuanced, but they’re rife throughout the food industry; whether it’s retail or wholesale or supermarket, wherever.

So, I think there’s going to be a little bit of a backlash and a little bit of growing skepticism, which I’m hoping will lead to my next point, which is: ask the follow-up questions.

So, yeah, I think whether it’s the press or whether it’s us as consumers, we’re terrible at asking the follow-up questions.

“So, great. You’re healthy.” What is healthy? Define healthy to me? You know, what is your paradigm of health? What protocol do you subscribe to? And that can lead to some really interesting conservations, because we see … I used to go … I read this and I must admit that I read this in a Playboy magazine, which I was reading for the articles when I was about 28 or 29 or so …

Guy Lawrence: Yeah, yeah, yeah.

Josh Sparks: And it was the first time I’d ever read about Paul Chek. It was actually an interview with Paul Chek in Playboy, of all places. And Paul Chek was talking about the fact that he’d been interviewed on TV and he got into this head-to-head around diet with a, I guess what we’ll call a conventional dietitian or a nutritionist who was stuck on the U.S. food pyramid, which is very similar to our recommendations.

Stuart Cooke: Yup.

Josh Sparks: Anyway, he obviously lost patient with the process at some point and he said, “Listen, do you subscribe to … everything you just espoused, your so-called philosophy of eating, do you subscribe to this a hundred percent in your own life?” And this guy’s, “Yeah. Absolutely.” And he’s like, “Great! Take off your shirt and I’ll take off my shirt.”

And it was just this kind of moment of: OK. So, if this is really working for you, do you look, feel and perform exactly how you want? And if you do, well, let’s see it. Come on. Let’s get this on.

And I thought, OK, it’s a little bit crass. I don’t think it would work on Australian TV. But at the same time I really respected the kind of cut through the B.S.

If you claim to be healthy, give us a sense of what that actually means and hopefully you’ve thought about it enough to have some kind of protocol, some kind of framework that you’re working within. And then is it working for you? And give us some sense of that. You know, “I came from here to here; it’s backed up by bloodwork.” Or, you know, I’ve lost a ton of weight and I know it’s fat, it’s not water or muscle because I did a DEXA scan before and after.

Give us some evidence, you know. Not this kind of fluffy, “healthy” thing.

Guy Lawrence: It’s interesting that you say that, because I worked as a PT for a long time and I would do … I must have … no exaggeration, sat in from the thousand of people, right? Doing consultations and the first thing I would do was ask them, “Do you eat healthy?” I mean, we do that even with our clean eating workshops we’ve been doing with CrossFit, right?

Josh Sparks: Right.

Guy Lawrence: And nine times out of 10 they, go, “Well, yeah. Yeah, I eat pretty healthy.” I go, “Great. Let’s write down what you just ate for the last 48 hours.” Right?

Josh Sparks: Right.

Guy Lawrence: And then once they start doing that there’s two things that generally happen. One: they actually, genuinely think they they’re eating healthy, but I look at it and go, “Oh shit. That’s not healthy.”

Josh Sparks: Yeah. You might have something there.

Guy Lawrence: Or two: they’ve just sort of been in denial. They go, “OK. Maybe I could improve a little bit.” and stuff like that. When you get down to that detail, but we just don’t. It’s human nature.

Josh Sparks: It is human nature. There’s a great stat where I counted it as 92 or 93 percent of male drivers think they’re better than average. So, it’s like, we are great at doing nothing. We are great at deluding ourselves, right?

So, when you have an objective check, someone like you, when you’re sitting in front of them and you’re forcing them to actually go through it, there’s nothing more powerful than documenting a food diary or training log, you know, “Because I’m training hard.” and you kind of look back at what actually you know, “I’m been a complete wuss.”

And it’s the same thing with a food diary. We don’t encourage things like obsessive diarization or cataloging or counting calories or measuring food. We don’t focus on that at all.

But the point that you just made, a point in time gut check, no pun intended, on “How am I eating?” and “Is this truly healthy,” and “Do you even know what healthy is?” And then engaging with the right kind of advices to give you some options and some alternatives.

And so, I think for me, whether you … whatever you call it: paleo, primal, ancestral health, whatever, I’m not really stuck on the labels. In fact, I think the labels can be extremely damaging because we can get a little bit dogmatic around that.

So, setting aside this specific label, what I want to know is whoever is claiming to provide their customers with healthy food and their customers are trusting them. I mean, that’s a relationship of mutual trust and confidence. It’s an important relationship. It should be respected.

Are they lying to them? Or have they actually put some energy into documenting what they believe and have some evidence to back it up? And then have they … again, another follow-up question … have they audited their supply chain? Is there sugar being snuck in the products? Are there bad oils being snuck in the products?

You know if you go around the food court, you would be staggered by … the Japanese operators add processed sugar to the rice. Many of the Mexican operators, not all of them, but many of the Mexican operators add table sugar to their rice.

Now, why do they do that? Because they tested it with customers and surprise, surprise, customers preferred the rice with sugar.

Stuart Cooke: Right. Yeah.

Josh Sparks: So, it’s great that we’re talking about health. I mean, on the one hand, let’s be positive and celebrate the fact that at least it’s a topic of conversation in the food court, which five, 10 years ago, you know, not so much. Certainly 10 years ago.

On the flip side, now that we’re talking about it, let’s have an intelligent conversation about it and let’s ask a couple of follow-up questions. And then we can make an informed decision where your version of health, Mr. Vegan, is right for me or not right for me. And your version, Mr. Salad Man, is right for me or not right for me.

So, that’s what we’re trying to encourage at THR1VE. You take that discussion further.

Guy Lawrence: Yeah. Awesome.

Stuart Cooke: Fantastic. Well, first up Guy, I think, it’s only right that we perform these podcasts in the future without our tops on. OK? That’s a given. We’re going to do that. It won’t start today.

So, just thinking, Josh, if you can’t access, you know, THR1VE in the food courts around here, how would you navigate the food courts? And I’m just thinking in terms of our customers who might think, “Well, sushi is the best option out there.” When we’re looking at the likes of the Chinese and the kabobs, and the McDonald’s and all the other kind of footlong gluten rolls or whatever they are. What do you do?

Josh Sparks: Footlong gluten roll.

Stuart Cooke: I’ve just sold it. I used to work in marketing don’t you know.

Josh Sparks: That’s a marketing winner, I reckon.

Stuart Cooke: No one’s thought of it.

Josh Sparks: It’s a really good question and I think that, I mean, we’ve got six stores, we’ll have nine or 10 opened in another nine or 12 months. So, we are not everywhere, sadly. In fact, if you go Australia-wide, there’s not enough places where you can find THR1VE or something like THR1VE.

So, to answer your question, I think you’ve got a few options. You’ve got … most salad operators will have a range of salads that don’t include the added pasta and the added grains. And I’m not terribly concerned about gluten-free grains as long as I know that … you know, it’s such a difficult question to answer diplomatically, but I’ll give you a version.

So, most salad places will have something for you. Most of the proteins in the less expensive salad joints are not … they’re reprocessed proteins. So, they’re reconstructed proteins.

So, they’re by no means great and there tends to be sugar and gluten snuck into those products. It gives them better form and it gives them better preservation and what not. But it’s not going to kill you, once in a while.

With respect to the Japanese operators, if you go for sashimi you’re pretty safe. Be conscious with the rice, as I mentioned before. But again, I’m not anti-rice by any stretch, but I don’t want table sugar added to my rice. So, I probably tend to avoid it in most of the Japanese operators. Unless they can tell me, and I believe them, that they’re not adding sugar to their rice. But that’s sticky rice. Traditionally prepared, they don’t use sugar. They use a specific kind of rice. But in most food operators there is sugar added to it.

Mexican operators, if you go without the bread, without the corn chips, without the processed carbs. And again, I’m persuaded that lentils are not the end of the world and beans aren’t the end of the world.

I’ve read a whole bunch of interesting stuff on that recently, particularly after Mark Sisson came out at the THR1VE Me Conference in March and said that he was reading a lot of evidence that legumes in small amounts occasionally can actually be beneficial to gut flora and so on and so forth.

Guy Lawrence: Yeah. Absolutely.

Josh Sparks: So, Mexican operators, if you go for kind of the beans and the guac and the salsa and the meats, maybe skip the rice if you’re having the beans. You probably don’t need a double hit. But maybe you do, if you just worked out.

So, what I do is I look those operators with brands that I trust. I prefer to feel that there’s some integrity in the supply chain. And to a certain extent I find, and it’s a terrible term, but the idea that it’s reassuringly expensive is not always true, but if you go to some of those really sort of dirty café, you know, greasy spoon type operators and you can get a bacon and egg roll for three bucks. Not that I have the roll anyway. But you can pretty well be sure that that bacon and that egg is not going to live up to your standards. It’s probably not the sort that you would have at home.

So, I prefer probably going to the more premium ends of the operators in the food court. Taking my; you mentioned the kebob operator, so in a pinch you can get on a plate, you can get the meat and you can get the salad and you can ask for extra salad, now I normally put some avocado on it and just skip the bread.

Now, I wouldn’t do that unless there was no alternative. But I think that’s a hell of a lot better than having a burger or a XX 0:26:09.000 dirty pieXX or whatever.

So, I think it’s more about … for me the simple rule is, it’s more about what you take out and if you can remove the processed sugars and the processed carbs as much as possible, then you’re going to be left with something that is relatively benign, if you are indulging in it occasionally.

Stuart Cooke: Yup.

Josh Sparks: If you’re having it every day, then you’ve probably got to take it a little bit further and say, “Well, if this is processed chicken, what did they process it with? If this is reconstructed chicken, what else did they put into it? What oils have they used in this salad dressing? What oils do they cook in?”

But you’re getting down to some lower dimension returns on that stuff. It makes a ton of sense if you’re doing it every day. So, if you’re doing it every meal, but if you’re doing it once every two weeks because you’re stuck in an airport and you’ve got no alternative, I would say don’t sweat it.

Guy Lawrence: A hundred percent. Yeah.

Stuart Cooke: Exactly.

Josh Sparks: There’s also all that stuff about hermetic stressors right? Which I’m just fascinated by and the idea that you can go too clean and all the stuff that Robb Wolf has done around Special Forces.

They go back to base. They eat 100 percent strictly extremely clean, because they’re allowed to. And they’re cooking for themselves and they’re eating off-base. They’re not eating in the cafeteria, etc., etc.

They then go on to deployment and they’ve got to eat these MRAs that are just horrendous. Because they’re packaged for stability and shelf life, not for the kind of nutritional profile that we would look for. And these guys are getting really sick for the first two days on deployment. And if you’re sent out on some sort of Special Forces mission, you don’t want to spend two days over the toilet when you just landed in enemy territory or whatever.

So, the idea is to … I think, don’t sweat the occasional indulgence. And don’t sweat the occasional toxin, you know, in strict sort of paleo/primal sense. But eat clean as much as you can. And then don’t worry about it too much. If you find yourself stuck eating a salad that’s probably used vegetable oil and they’ve added sugar to the dressing, I say don’t sweat it too much.

Stuart Cooke: I think so and also you can switch on stress hormones by sweating it too much.

Josh Sparks: Yeah.

Stuart Cooke: And seriously that can be just as harmful as the food that you eat.

Josh Sparks: That’s so true.

Guy Lawrence: Do you … you talked about the other cafes and food courts, right? And their owners putting sugar in the rice and they’re using different oils. Do you think they’re even aware that they’re doing things that could be damaging to health? Or do you think it just not even on their radar and it’s just purely business perspective and they just think they’re doing the right thing?

Josh Sparks: Yeah. It’s a really good question. I don’t think … I don’t think … I would love to think that there is no malice involved.

Guy Lawrence: Yeah.

Josh Sparks: You know, I think it is a genuine desire to please customers and maximize sales. And most of these guys, certainly the big brands, have done blind taste testing and they know that customers prefer high sugar.

Now, the customer doesn’t know that rice “A” has no sugar and therefore is going to taste very bland on its own and rice “B” has added sugar. They just know that rice “B” tastes a whole lot better and, “I’m not quite sure why, but it’s great!”

So, I think they’re doing this testing and it’s revealing that there’s a certain level of sugar … these days we’re so detuned; our tastes is so detuned to sugar now, because it’s everywhere, Certain level of sugar is almost necessary, particularly if the food is otherwise rather bland.

And then in terms of oil, I mean, we spend a fortune on oils. Oils for most of our competitors are … it’s a rounding item. They’re getting 20 liters for $8 or less. Fifteen liters for $15 and these are industrial oils that are mass produced and, we know, problematic for a whole bunch reasons.

So, that’s not a taste issue. Because the average consumer, once its mixed up and it’s cooked and it’s got a sauce on it on and a side, you can’t tell whether it’s canola oil or whether its macadamia oil at that point. Most of us can’t, you know. The truth is, we just can’t tell.

However, my competitors have got an extra 4 percent in gross margin, because they spent a lot less on oil.

Stuart Cooke: Yeah.

So, I think that there’s two decisions being made here. One is around taste and the other one is around the economics.

Australia’s such a high-cost market for what we do and our rents are near world highest. Our food costs a near world highest. And our hourly rates are the highest in the world for causal workers.

So, there’s a real scramble on to work out, well, how do we make this thing profitable? And when you’ve got something like oil costing 10 times as much, it’s an easy decision I think for a lot of operators. But I don’t think it’s malice. I think it’s pleasing customers and survival.

Guy Lawrence: Yeah.. I wonder if they’re actually, genuinely aware. It’s the brands I get frustrated with, because obviously, like you said, the paleo movement and primal and health are more on people’s radars now and we’re seeing more health brands coming onto the market. But then I’m looking at what they’re selling and I’m like, “ugh!” They’re just, they know they aren’t doing the right thing right here.

Josh Sparks: Yeah.

Guy Lawrence: That’s where it can get frustrating.

Josh Sparks: It is frustrating and I think, you know, on the flip side I guess, Guy, it’s capitalism, right? And that is what a large percentage of the market wants.

It’s like McDonald’s, when they first started doing salads, they don’t sell any salads, it just makes you feel better about walking into McDonald’s. So, you’ll tell your friends that you went to get the salad, but they end up buying a cheeseburger.

So, I think that there is … most people think that they want health, until they’re given the choice at the counter.

Stuart Cooke: Yeah.

Josh Sparks: And so, some of our competitors feel, competitors broadly defined, have a really good salad offer, for example, but they also do sandwiches on this incredibly thick ciabatta bread. It ends up being about 70 percent processed carbohydrates.

And you see it all the time. Like, people get up to the counter and that thing being toasted, that sandwich being toasted that smells amazing or you can have the healthy salad and willpower seems to come off.

So, I think there’s always going to be a percentage of the market that says they want to be healthy but don’t really mean it. But what we’re trying to do is encourage those that say they want to be healthy and actually, genuinely want to be healthy and are prepared to make decisions on that basis. We want to give them something that they trust that there’s been real effort into creating a meal and auditing the supply change around it.

Stuart Cooke: Got it.

Josh Sparks: But it is frustrating for us, because we’re being undercut by … you know, we are not the cheapest source of calories in the food court. We don’t use the processed crappy food that is cheap. Processed carbs are cheap, right?

Guy Lawrence: Oh, yeah.

Josh Sparks: So, it’s frustrating for us when someone slaps a whole bunch of nice images of seasonal food across a poster and splashes: “This season’s local produce. Healthy this. Healthy that.” And we know that 79/80 percent of their salad is processed food.

It is frustrating, but at the same time I think it fires us up. Like it makes us … it puts a bit of fire in our belly, because it means that we’ve got to get smarter about how we’re communicating. That not only are we healthy, but there is a follow-up question and please ask us, because we’d love to tell you. We’re going to get smarter and smarter in that conversation.

Guy Lawrence: Yeah. Brilliant

Stuart Cooke: Excellent.

Now, when I was younger, much younger than I am now, going through college. I worked in England for a very large supermarket chain. And I used to do the evening shift. So, you know, we’d get rid of the customers and we’d tidy up and we’d attend to waste.

So, food wastage, it was unreal. Now, I’m talking big supermarket chain. So, it was Sainsbury’s. I don’t know whether you’re familiar with that brand.

Josh Sparks: Yeah.

Stuart Cooke: So, I worked on the produce, the produce section, and occasionally the bakery. And every night we would just fill up probably three or four of these huge wheely bins of donuts and cakes and pies and pastries and all this kind of wonderful fruit, that just kind of past its cosmetic expiry date.

At the time, being a young guy, we used to eat donuts and you know, “You can eat a couple of donuts, guys, before you throw them.” And that was awesome, at the time. But it did open my eyes to: boy that is huge, huge, huge amounts of waste and on a global scale, as well.

Now, I was listening to a podcast the other day about food wastage with you guys and I thought you had some really neat policies. So, I wondered it you could share that with our audience, please.

Josh Sparks: Why sure. So, thanks for asking and I completely agree with you. It’s just I find it horrendous to think about the amount of waste.

So, what we do is twofold. One: we minimize what; we’re incredibly focused on developing systems and processes to minimize our waste. So, we’ve actually engaged a bunch of consultants and we’ve developed a system in-house that, they call them “build to’s” and this is all new to me, right? Because this is not fashion terminology.

So, there’s sort of “build to’s” each day in terms of the amount of stock that’s being prepared. And it’s based on a history of sales. Like-for-like sales.

So, Thursday’s today. What did we do last Thursday? What did we do Thursday before? It’s summer. It’s winter. It’s sunny. It’s not sunny. There’s a bunch of variables that we look at and really dial in what’s been what’s being prepped.

Typically that means we actually run out towards the end of the lunch rush and we’re normally open for another couple of hours beyond that. So, if that happens and that’s the ideal, after the lunch rush we actually prep to order. So, it means you order what takes takes two and a half to three minutes; that is our objective. It will take four to five minutes, but if you’re happy to wait that, you know, mid-afternoon, then it means that we don’t have any waste in those key products at all.

Now, having said that, we’re very rarely perfect, because the day’s never predictable and it’s extremely rare that we aren’t left with something in some ingredients.

So, we’ve got certain things right. We under cooked, we under cut some and then we did too much of others.

So, then we work with OzHarvest and they’re basically a group that collects food on a day-to-day basis, from a bunch of food operators actually, and provide them to the homeless.

So, our raw ingredients end up going into the raw ingredients for things like soup kitchens, to prepare their own food. And our prepped, ready-to-go food, is literally just given as a meal to the homeless.

You know, I had this very funny interaction not long ago, I guess it was about a year ago, in our store at Martin Place in Sydney, there used to … it’s not anymore, it’s just been refurbished … there used to be a little bench just outside the store.

I used to do all my meetings there, because we still don’t have an office, like I’m doing this from home, you know, we’re a small business. So, I was kind of using this as my desk. And I was meeting with my general manager and this guy came over, he was obviously homeless. I mean, he had an old sleeping bag around him. He had the big beard and the crazy hair. He looked like he was sleeping rough and he was clearly coming to me. Like he was making a beeline for me. Like, “What have I done to you?”

And so I’m sort of looking at him coming over and he goes, “Hey, hey, hey …” and I was wearing this THR1VE t-shirt … “Hey, are you Mr. THR1VE?” And I went, “Ah, I guess.” and he goes … am I allowed to swear on this podcast?

180nutrition_quiz_blog_post_button

Guy Lawrence: Yeah, go for it.

Josh Sparks: He goes, “I fucking love your food. It’s the best food.” Why that’s awesome!

Stuart Cooke: Wow.

Josh Sparks: I said, “I’m glad you enjoy it. Come back anytime.”

And it was just one of those moments. Because what’s happens is he’s getting one of the meals that’s got the THR1VE branding on it, so he knew it was from us. It just made me realize that you kind of set up these relationships, but you’re not always sure that it makes it to the end user exactly how you anticipate it might. But that was just a nice little moment and I think what OzHarvest does is fantastic.

And these days we don’t do as much prepped foods as we used to. We used to do salads that we made just before lunch rush. So if you’re in a hurry, you point at it in the fridge and we’d give it to you and you’d be good to go. But we moved away from that, because we wanted to give customers more choice in terms of how they build up the bowl.

So, we don’t have the level of giveaways we used to. So, OzHarvest, unfortunately are not getting as much from us as they used to. But we still provide them with any waste that we do have at the end of the day.

Guy Lawrence: Yeah. Sounds fantastic.

Stuart Cooke: It’s still a fantastic initiative. And just so you know, we’ve got quite a large station wagon, so if you need a hand transporting any of that food wastage, we’ll happily fill up our car with that and drive into the sunset with that. Don’t worry about that. Just say the word.

Josh Sparks: I may take you up on that.

Guy Lawrence: Mate, just a quick question. If anyone is listening to this is new to, say, “clean eating” and they walked into your THR1VE café today and go, “Right. I want to order a dish.” What would you recommend them?

Josh Sparks: OK.

Guy Lawrence: Somebody starting out.

Josh Sparks: Great question. Great question. And should we define “clean eating?” Should we define …

Guy Lawrence: Yeah. Go, yes.

Josh Sparks: So, for us; again the follow-up question thing; for us “clean eating” is about no processed foods. So, it’s no added sugar. No gluten-containing grains. It’s no chemicals, preservatives, etc., etc.

So, that’s how we define “clean eating.” It’s not strictly paleo. It’s not strictly primal. It’s certainly inspired by those protocols. But “clean eating” for us is about eliminating processed foods, added sugars, bad oils as well, and any gluten-containing grains. So, that’s how we define it.

So, what we typically do with someone who’s brand new to this way of eating or this way of living, we suggest something that is very familiar. And I have actually have this really strict brief that in our environment; a food court it’s not a niche healthy café in Bondi or XX0:40:19.000 Byron Bay or Neustadt, or the Mornington PeninsulaXX.

It is a high-traffic mainstream environment and we have to have food that sounds and looks familiar and comforting. We’ve just taken the effort of pulling out the bad stuff. So, most of our menu, I would say, hopefully would look and feel pretty approachable and unintimidating.

But our bestseller is our Lemon and Herb Pesto Chicken. Which is just a chicken breast that’s been butterflied, grilled. We make our own pesto. So, we use olive oil, we don’t add sugar to it, etc., etc. We do add a little Parmesan, because I’m not anal about dairy. So, it’s a really nice fresh pesto. We use roasted peppers.

And that will all sit on a bed of whatever veggies or gluten-free grains you want. But I’d suggest you do it on our zoodles, which are … literally it’s just a zucchini that’s been spiralized. It’s not cooked, it’s just … it looks like … it sort of looks like pasta, but it’s raw zucchini. It’s awesome.

Guy Lawrence: I love it.

Josh Sparks: And I do it a half zoodles base and then I’m really into a kind of seasonal grains thing at the moment, because like everyone, I feel like I’m not eating enough grains. So, I do half zoodles on the base, half seasonal grains and I do a side of avocado; maybe a side of broccoli. And depending on what you get, that’s going to cost you anything between, sort of, $12 and $16; depending on how hungry you are and how large each portion you want it to be.

So, that’s kind of a really nice, familiar lunch/dinner. It’s the kind of thing you would see on lots of café menus and lots of restaurant menus and lots of people make it at home.

So, I would recommend something pretty simple like that to start off with.

Guy Lawrence: Perfect. You’re making me hungry.

Stuart Cooke: I am very hungry as well. And good tip as well on your zoodle. Because I had always … well when I say “always,” I’ve experimented with zucchini pasta and for me I’ve always boiled ,,, I’ve kind of boiled it too long and always ended up with a really sloppy mess.

Josh Sparks: Right.

Stuart Cooke: And I’ve been really disappointed. I’m not looking forward to the next one. So, you just do that raw, do you?

Josh Sparks: We do it raw. Yeah.

Stuart Cooke: Right.

Josh Sparks: Because the other, I’m sure you guys read all the same research as well, when I talk about diversity of vegetables, most of us don’t have enough. And then in terms of diversity of preparation, most of us get stuck on a prep step. So, we like steaming or we like roasting or we like frying or whatever. Everything that I read suggests that we should have a mix of a whole huge variety of veggies and a huge variety of prep, including raw. And I realized outside of salad leaves and salad greens I never eat a lot of raw veggies.

So, it’s a way, and I don’t want to say the entire business is built around my selfish desire for raw veggies, but it seems like those zoodles were a good idea and they’re selling very well.

Guy Lawrence: Yeah. Great. Well, they say variety is the spice of life, mate. That’s for sure.

Josh Sparks: Exactly. Exactly.

Stuart Cooke: That’s beautiful. That’s so deep, Guy. I’m really moved by that.

Guy Lawrence: He’s bagged me twice all ready on this podcast. I’m sure I’ll …

Stuart Cooke: I just can’t help it. Sorry. It’s the beard, the beard. Have you noticed he’s got a beard now?

Josh Sparks: He’s rocking it. It’s very masculine.

Guy Lawrence: It’s very hip, I reckon.

Stuart Cooke: He’s going ancestral.

Josh Sparks: And when he does go shirtless, it’s going to be sort of hipster meets paleo.

Guy Lawrence: Exactly. I’m getting in theme for this podcast. That’s all it was. It was for you, Josh. It was for you.

Stuart Cooke: Thanks a lot.

Josh Sparks: Thank you.

Stuart Cooke: So, I’m going to steal another question, Guy.

Guy Lawrence: Why not, you bagged me twice.

Stuart Cooke: So, paleo, Josh. So, paleo’s all over the media right now. It’s getting some great press. Good. Bad. Indifferent. Has this particular message affected you in any way?

Josh Sparks: Yeah, it has. So, I think that there’s two things I would say. First of all I think … further the point I made earlier, it’s great that paleo is even appearing in the press. Just like it’s great that health is now appearing in the food court and to the extent it’s inspiring a dialogue, and at times a well-researched and intelligent dialogue, then obviously I applaud it. I think that’s a fantastic thing.

Stuart Cooke: Yup.

Josh Sparks: On the flip side, because the media deals primarily in sound bites and research takes time and to give them their credit, they work in very short-form media these days, I mean, everything’s a Tweet, basically, in whatever format it’s coming.

I don’t think we’re getting the benefit of a lot of the nuance around what is paleo, what is primal, what’s ancestral health, and I think it’s as a subset of that, people tend to hang onto certain aspects of it that appear dogmatic or prescriptive and I think most people, me included, don’t like being told what to do.

So, I think the backlash that we’re seeing is a natural human response to the perception, you know, real or imagined, that we as a community are coming out and scolding and lecturing people and telling them how bad they are and how better they could be if only they were as purist as we are.

Now, I don’t work that way. I know you guys don’t work that way. But the perception is that we as a community are inflexible, we’re dogmatic and we’re prescriptive. And I think that’s something we need to be very, very focused on countering. Because the reality is, that as Mark Sisson keeps saying; as Robb Wolf keeps saying, as Chris Kresser keeps saying, there is no one paleolithic diet. It’s a template. It’s a template. And there are paleolithic communities that have nothing but meat, primarily fat and protein, there are paleolithic communities that have 16 to 17 percent from their carbs … 16 to 17 percent of their calories from carbs, now, ancient carbs, but carbs.

So, when we’re coming out and saying, for example, “paleo is low-carb,” not only is that historically completely inaccurate, it also fails to recognize that there’s a huge swath of population that are interested in paleo. And they run from skinny weightlifting boys through to, you know, obese Type 2 diabetes, syndrome “X” men and women in their 40s, people who train intensely with weights, people who like going for a walk; obviously completely different need for carbohydrate.

So, I think that it’s a great thing, but it’s a double-edged sword. I think it’s a great thing, but the over-simplification of it I think personally has definitely led to some rather challenging conversations between me and customers and me and the press.

Stuart Cooke: Yeah.

Josh Sparks: But also our business has taken … it took a knock when it was really intensely fervently being debated. We noticed that certainly salads and certain products came off. Thankfully they’ve gone back up again. But I think it’s a consequence of over-simplification and the perception of dogma, I think.

Guy Lawrence: Yeah.

Josh Sparks: So, this sort of conversation is what I love, because we can put it in its rightful context. Rather than saying, “paleo is this and paleo is that. And you’re not allowed to do this and you’re not allowed to do that.” Which just instantly gets people’s back up. And what you end up doing … I know it’s a long-winded answer … but what you end up doing in that sort of environment is preaching to the converted.

And if we got into this, because I know I did and I know you guys did, because we genuinely want to help other people, I mean, I certainly didn’t get into it for the money. I should have stayed in what I was doing instead. It’s a grand way to not make a lot of money. But we got into it because we genuinely want to help people.

Now, if that’s the belief and there’s real authenticity and integrity around that, we have to reach people that aren’t already converted and that are probably going to be a little bit resistant to the message. And to go back to my fashion days for a second, because it’s a stupid analogy, but I think you’ll understand what I mean.

You know, you have catwalk pieces that are gorgeous and expensive and no one really wears.

Stuart Cooke: Right.

Josh Sparks: They end up on the backs of celebrities and they end up in magazines. But they attract attention and they spark interest. But they’re way too intimidating to the average consumer.

Guy Lawrence: Yeah.

Josh Sparks: So, the average consumer, you’ve got to provide a bridge and that bridge is something like a XX 0:48:22.000 t-shirt brand or a dinner brand or a swimwear brandXX or whatever. They come in; they experience the brand; they get excited about it and hopefully they work their way up the ladder.

Now, that may sound like a stupid analogy, but I think we’ve got to a certain extent a analogous situation here where we bombard people with the pointy end of the stick, you know, the last 5 percent, this is all we want to debate the first 95 percent.

If we had people just decide they wanted to step over that bridge with us and we soften the message just a little bit and say, “Look, if you’re not ready to give up bread and you show no signs whatsoever of gluten intolerance, well then, let’s try to get you on an organic salad XX 0:49:00.000 or oatsXX it’s naturally a lot lower in gluten, and let’s just start by giving up the sugar and giving up these horrible oils that you use for cooking and deep frying.”

And then notice some changes, and this is what Sarah Wilson done so brilliantly.

Guy Lawrence: She’s done brilliantly, yeah.

Josh Sparks: Start the journey with sugar. And that is naturally going to … you’re going to see profound change in how you look, feel and perform. And if you’re a curious person and you’re interested in furthering the journey, then you ask, “Well, what’s next and what’s next?”

The opposite is what I think some in our community are doing, which is coming out and saying, “You either do all of this or you do nothing.”

Stuart Cooke: Yeah.

Josh Sparks: And if you don’t subscribe hook, line and sinker, to everything in this book or everything on this website or whatever, then you’re not worthy and you’re not truly one of us. And I think that is; that’s great if you’re trying to build a small club. It’s not great if you’re trying to change the world, because we need to bring as many people with us as we possibly can.

And just recognizing that not everyone is as ready for the hardcore message, softening it a little bit, I think you’re going to bring a lot more people with you and that’s going to have a much bigger impact.

Guy Lawrence: Yeah, mate. Great answer, man. Absolutely. Couldn’t agree more.

I’m just looking at the time. I’m aware that the time’s getting on, right? So, I want to just touch on a couple of questions and then we do some wrap-up questions to finish …

Josh Sparks: Cool.

Guy Lawrence: … which is always fun.

But, one thing that I was really intrigued to know and I just want to bring on the podcast. I think people listening to this might not appreciate the effort; almost you could say the entrepreneurship of what you do and stress and everything else that’s going on. You’re a busy boy. You’re doing wonderful things. You’re very successful. How do you keep that work/life balance? Any tips? Like, what do you do?

Josh Sparks: That’s a great question and I would say that … well, first of all I live with my Creative Director, so I’m romantically involved with my Creative Director, Steph, so I don’t know whether I’ve pulled off work/life balance rightly there. Truthfully, I mean, taking about THR1VE every night at dinner is not work /life balance.

But you know what we do, what Steph and I do, what we encourage everyone in the business to do, is make time to train. So there’s this … no matter what’s going on, it’s in the diary and I don’t train every day or anything like that. I train every second day. So it’s three or four times a week, depending on the week. That’s always locked in.

I try to get sun every day. Even if it’s a crappy day, I just sit outside for a while. You know, 10, 20 minutes over lunch.

I started meditating, which I am absolutely rubbish at. The whole “still the mind” thing, I don’t know if that’s ever going to be possible, but I kind of love that too, that I’m really rubbish at it and I’m getting better at it so slowly. It’s going to be a lifetime thing for me and I’ll probably still never get there. So, I’m finding that really helpful.

But in terms of … so you know Keegan, right?

Guy Lawrence: Yeah.

Stuart Cooke: Yeah.

Josh Sparks: Keegan Smith, who we all know and love. I think the guy is genius in many ways. He’s got; he started to focus on one specific area, but I think he’s a very clever guy. And he said to me once; we were talking about stress and he sent me a follow-up note. And he said, “Look, I could tell you were really stressed. I can tell you’re really busy.”

And there was a point earlier on, I mean, not that it’s not stressful now, but it was early on, we were running out of cash. The stores weren’t yet profitable and there was a very real possibility that it just wasn’t going to work. We were selling food and we had a group of customers that loved us, but we just didn’t have enough of them.

And so, I remember meeting him and sort of sharing with him a little bit, “Look, I think someday this is going to be an amazing business, but oh my God it’s incredibly difficult right now.” And he sort of empathized with me.

Anyway, he sent an email later and he said, “Josh, the thing with stress, you’ve got to decide whether the stress relates to your life’s purpose or not. And if it relates to your life’s purpose, then not only do you not resist it, you embrace it. Because that’s exactly what you need to make you harder, stronger, fitter, faster, you know … blah, blah, blah. It’s a hormetic stress. But if it doesn’t relate to your life’s purpose, you have to be ruthless about eliminating it. Just get it out of your life.”

So, a negative person, a negative relationship, some kind of partnership or some sort of hobby or something that isn’t serving you any more, you eliminate it.

Guy Lawrence: Great.

Josh Sparks: And I think that’s … it’s probably not balanced as such, but I’ve really taken his advice to heart and I’ve become a lot less social. Like, if I’m social now, it’s because it’s something I really want to do and it’s people I really care about and they mean a lot to me. I’m not going out through the opening of an envelope or because someone’s throwing a party or whatever.

So, I’m really focused on spending quality time at home with Steph and with the kids. Prioritizing in training. Prioritizing in good eating. Mediation. All that kind of stuff.

But then also recognizing that some days are going to be incredibly stressful, because I’ve chosen to do something that is challenging and I can’t blame anyone else for that. And so, I need to embrace it and work out, “OK, why am I feeling stressed?” Really get underneath the skin of the challenge and how are we going to take this to the next level.

So, I mean, I know I’m skipping ahead to talk about something you often talk about with your guests around favorite books.

Guy Lawrence: Yup.

Josh Sparks: But just on this stress point. A book called “Antifragile.” Have you ever heard of that?

Guy Lawrence: I’ve heard of it.

Stuart Cooke: I have heard of it, yes.

Guy Lawrence: Who’s the author?

Josh Sparks: Nassim Taleb.

Guy Lawrence: OK.

180nutrition_quiz_blog_post_button

Josh Sparks: So, his surname is: Taleb. And his first name: Nassim. He wrote “The Black Swan.” His background is from … he was a quantitative trader. He made a lot of money out of quant trading on the markets and he’s now basically a fulltime philosopher.

But anyway, the whole “Antifragile” book is written on the idea that systems, be they natural systems; be they the human cellular system; be they economic structures or political structures or whatever. All rely on a certain amount of stress to thrive.

Guy Lawrence: Yup.

Josh Sparks: Got to get the THR1VE word in there again.

Guy Lawrence: Again. We’ve got to make it three by the end of the podcast, mate.

Josh Sparks: Yeah. Yeah.

Not only; there’s a difference between being robust or resilient and being anti-fragile. Robust and resilient means that you absorb the stress and try to maintain stasis. His idea around anti-fragility is that stress makes you stronger.

So, say, for example, you go out and train with weights. All right? And the short term, if we took your blood after doing German volumetric training squats, 10 sets of 10 squats, your bloodwork would be horrendous. And if we showed that do a doctor and didn’t tell them that you’d done 10 rounds of 10 reps on heavy squats, they would probably want to hospitalize you. Your stress markers would be out of control. You’d be showing a whole bunch of damage at the cellular level. Cortisol would be slamming through the roof. Etcetera etcetera.

But next time you come into the gym, provided that you have the right nutrition and adequate amount of rest, you’re going to be stronger.
So, that’s a short-term stress that makes you stronger and more capable of coping with the same stress next time. Everyone understands the weight training analogy, right? But I think Keegan’s point, at least the way I interpret it, is that it’s the same with emotional/intellectual stress as well. If you don’t have at, at least in a way that’s something that you can cope with and doesn’t put you in the ground, and it relates to something that you consider really important, then surely you can overcome it. That stress that seemed completely unmanageable before, we’re good to go and we’re ready to move on to the next level.

So, I know that’s a really long-winded way of answering the question, but…

Guy Lawrence: No, that’s fantastic, and a great analogy. And I know Tony Robbins goes on about exactly the same thing, and he gets you to draw like a stick man on a piece of paper with a circle around it, you know. And that circle is your comfort zone.

And we very rarely go to the edge of that. But he encourages that you go up against it and you push it, but you don’t step outside. So, your stress muscles are being built and then that circle slowly gets bigger and bigger and then as years go by you don’t realize it but you’ve grown tremendously through actual stress. But you only want to take on what you can cope with.

Josh Sparks: Yeah, exactly. You won’t know until you’ve taken it on. And you know that old saying about “bite off more than you can chew and chew like hell.” I think is a part of that with me as well, where I think that, you know, it’s an other terrible cliché but an accurate one. And you guys might relate to this. But if you knew everything about what you were currently doing before you started, you probably wouldn’t have started it, right?

Stuart Cooke: Oh, my God. No way.

Josh Sparks: But you are. And you’re doing really well. You guys are killing it here. You’re moving into the States. And you’ve got a fantastic product. I think you’ve got best-in-class product. And you’re taking it to the world.
So, you know, you wouldn’t have done that if you knew everything. And that’s why sometimes I think it’s better to just leap. You trust your gut. Your intuition says this is gonna work. You know it’s gonna be difficult. But you can probably figure it out along the way. So, just go for it.

Guy Lawrence: I often joke sometimes that being naïve has been my best friend in some respects, because if you have no idea and sometimes you just jump, you just figure it out and then you learn along the way.
Josh Sparks: For sure. And if you don’t; if; the worst-case scenario is that you start again. This is not life-and-death stuff, right? This is about, whether it’s business or a relationship or sport or trying to do a PB in the gym or whatever it is, if you fail, OK. Well, pick yourself up and go give it another shot. I mean, why would you not want to do that?

Stuart Cooke: Exactly right. And life’s lessons, right? You learn from each mistake you make, which makes you stronger or a better person moving forward.

Josh Sparks: I totally agree. It doesn’t make it feel great at the time, always. But it’s the only way to live.

Stuart Cooke: Oh, look, no. I love that. Everything that we do, albeit negative, I want to know: Well, what can I learn from this? What can I do different next time?

Guy Lawrence: And another great tip, I think it was Meredith Loring, when we asked her, she came on the show, and she said, well, the best thing she’s realized is only focus and set goals that are within your control. Like, don’t try and control the uncontrollable and just let it roll and then things will come in time. And she said once she had that shift in the headspace…

Because we think about this with the USA at the moment, it’s probably the biggest decision we’ve ever made to move into an American market. And, you know, I could seriously lose sleep over this if I chose to. But it’s beyond my control, so with Stu and I we just meet up and we just focus on the things that we know we can do, we can control, and the rest is up to fate, to a degree. You do your best and then the rest is just see what happens.

Josh Sparks: Yeah, absolutely. Yeah. And give yourself the time and the space to figure out along the way. You know, you don’t set yourself crazy goals where you’ve got to conquer the entire market in 12 weeks.

Guy Lawrence: Exactly. Patience has been…

Josh Sparks: Yeah, it’s a tricky one.

Guy Lawrence: It’s massive. It’s everything, almost, to a degree, and then you just, “OK. Let it go.”

But we’ve got a couple of wrap-up questions. I reckon we should just shoot into them. One was the books. So, what books have greatly influenced or make an impact in your life. Are there any others on top of Antifragile?

Josh Sparks: There’s tons.

Guy Lawrence: Give us three.

Josh Sparks: OK. So, OK, this is a little bit off the reservation but Fear and Loathing in Las Vegas. I read that as a teen and it blew my mind and I think it’s done that generations of guys and gals. And I think probably what I found most entertaining about it was the guy was just such a; there was no rule that he wasn’t comfortable breaking. And of course it’s fictionalized and of course there was an obsessive amount of drug and alcohol abuse going on. So, his particular vehicles for demonstrating his willingness to rebel, we don’t necessarily recommend to all your listeners. But the idea that he was just out to have the adventure of a lifetime and didn’t care what the rules were, I think at a pivotal age to me… Because I was pretty conservative. I was very much; I followed the rules and I was a very good student and all that kind of stuff. And I just did a 180 in my thinking: “Hold on a second. Maybe I don’t have to follow the path that’s been laid out for me. Maybe there’s another way to go about this.”

So, though I hate to recommend it because it’s full of massive powdered drug use, it’s actually a really good book from the perspective of: Let’s think about this differently. Don’t necessarily follow the example, but let’s think differently.

I think the other book that I’d say, apart from all the paleo and primal ones; your audience will be very familiar with those ones. I think Robb’s book; Robb Wolf’s book and Mark Sisson’s book had a huge influence on me.

I think Tim Ferriss is underrated by a lot of people in the paleo and primal community. But I think his work has probably had a greater influence over me in more areas. Because he touches on business and he touches on relationships and he touches on sex and a whole bunch of stuff that the paleo and primal crowd tend to ignore a little bit. And they shouldn’t because they talk about lifestyle but they tend to write primarily about food. So, I found Tim Ferriss’s stuff really good.

The other thing that had a huge impact on me, I went to a Zen school. I lived in London for five years after graduating from uni, and I went to a Zen school very sporadically and it was just, I guess, my first attempt to meditate, really. I heard about this school. And it was in Covent Garden, which you guys obviously know well, and it was this crazy little place where you just sat around and nothing happened. And my first few times, I was like, “What are we going to do? We do we start?” And they were: “It’s done now. You’re finished.”

But there’s a book called “Zen Mind, Beginner’s Mind” that I read at the time and the idea is that for all of us to try to acquire a beginner’s mind. There’s a quote in there that in the expert’s mind there are very few possibilities. In the beginner’s mind, it’s unlimited, right? So, the smarter we get and the more we know, the more narrow and dogmatic we tend to become. And the whole idea is let go of all that and try to reacquire a beginner’s mind. Come to things fresh with an open mind. And you see things that you otherwise would have missed. So, I thought was a fantastic book.

Guy Lawrence: Yeah, that’s an awesome message. Our beliefs shape so many of our judgments moving forward, and you’ve got to avoid that, for sure. Fantastic.

Josh Sparks: You mentioned Tony Robbins before, and I think that Tony Robbins; I went to all his courses. So, when I was living in London, I did the three-day Unleash Your Power. And then I went to Hawaii and did; I can’t remember what it’s called.

Guy Lawerence: Date with Destiny? Did you do that one?

Josh Sparks: Yes. Date with Destiny on the Gold Coast. And one in Hawaii, and I can’t remember, and Financial Mastery I did in Sydney. So, I certainly did them all over the place.

But his stuff is awesome. And it sounds kind of; I don’t know if Hunter S. Thompson and Tony Robbins have ever been mentioned in the same sentence before, from Fear and Loathing in Las Vegas to Unleash Your Power. But in their own way, they both challenge us to think differently. To think more creatively and to free your mind.

Guy Lawrence: Yeah, “Awaken the Giant Within” had a huge impact on me; that book itself. And I’ve been to a couple of his seminars as well, yeah.

Josh Sparks: He’s here in a few weeks, I think.

Guy Lawrence: We should get him on the podcast, Stu. I’m sure he’ll come on.

XX1:04:27.000
Josh Sparks: I think we’re busy, Guy.

Guy Lawrence: Yeah, I’m confident of him.

Stuart Cooke: It would be a good get.XX

Guy Lawrence: So, last follow-up question, Josh. What’s the best piece of advice you’ve ever been given?

Josh Sparks: Oh, man. I think, wow, you know what? I didn’t expect this one so this is a good surprise wrap-up question.

Guy Lawrence: You’ve had a lot to say up until now and now he’s stumped.

Josh Sparks: Just talk amongst yourselves.

Guy Lawrence: Have you got any fashion tips for Stu?

Stuart Cooke: Don’t hang around with you, mate. Well, maybe that’s the best fashion tip. I just need to hang around with you and suddenly I look hugely fashionable.

Josh Sparks: You guys can keep doing this. This is good.

You know, it’s such a cliché but I think probably my mom. And when I was debating what to do and whether or not I should get out of fashion and do what I really wanted to do, she said, as mothers do, she said: You know your own heart and you’ve got to follow your heart. And it’s so cliché. And I know it’s on a million different Hallmark cards. But when it comes from someone you really respect, who knows you inside-out and backwards and says, “You do know what to do, so just go and do it,” I think that was the best piece of advice I’ve ever had.

Stuart Cooke: Perfect. I thought you were gonna say that your mum told you to eat your greens and that’s how you got where you are today.

Josh Sparks: She did say that as well. That was the second sentence.

Guy Lawrence: So, what’s next for you, mate? You got anything coming up in the pipeline?

Josh Sparks: Yeah, we do. A bit like you guys, we’re looking overseas. But not just yet. We’ve decided after much contemplation, we’ve registered the trademark all over the world, and we bought the trademark in the U.S. But after much thinking about it, we’re going to focus on doing another six to 10 stores in Australia first and just really kind of dial in the model.

So, another six to 10 stores in Australia, we’ve got three lined up in the next 12 months. We might do four; I think probably three. Every four months feels about right. Which feels fast to me, but it’s incredibly slow, as I understand, in our industry. They want you to do 10, 20 a year, franchise, and do all that kind of stuff. And I just want to focus on doing our own stores and getting them right and help seed this conversation that we’ve been talking about: trying to get the follow-up questions asked, trying to get a more nuanced, intelligent conversation around what we do and what you guys do, in our whole community.
So, I think rather than rushing off too soon, because retail takes time to build out, wholesaling, what you are doing, you can grow a little bit faster. I think just focusing on Australia for the next 12 to 24 months. But then I would love to take what we’re doing overseas.

And there’s a raging debate amongst a whole bunch of people who I respect whether that should be U.S. or whether it should be Asia. But some kind of off-shore opportunity. Because the Australian market, ultimately, it’s finite. It’s not huge. And it’s very high-cost for what we do.

So, if we took our exact business model anywhere else in the world, it would instantly be meaningfully profitable because the costs are lower.

Guy Lawrence: Wow.

Josh Sparks: So, I think that’s an exciting opportunity. Because at one point I need to pay everyone back, right?

Guy Lawrence: Just keep borrowing, mate. Just keep borrowing. Just roll with it.

Josh Sparks: The investors want a return at some point. So, I think they have been very supportive of my vision, which is great. But in Australia it’s very difficult to do what we’re doing and make it meaningful for investors.
Australia’s a great place to prove a model and prove a brand. It’s a very difficult place to build a small business. Which is why Australia’s full of these massive XX1:08:14.000 shop places? The cost base is so high.XX

But I love doing it here, and I’d happily do it here forever. But I think to really maximize the impact we want to make, which is the “heart” stuff, and return a meaningful number to my investors who have placed so much faith in what we’re doing, which is sort of the “head” part, going overseas at some point makes sense.

Guy Lawrence: Yeah, cool. And, mate, I mean, you have been super successful so far. It’s a fantastic brand and I have no doubt moving forward that you’ll be successful wherever you heart leads you to in those endeavours.

Josh Sparks: Thank you very much. I appreciate it.

Guy Lawrence: For anyone listening to this; obviously they might not be near a THR1VE café but they might like to find out more about you and what you do, where’s the best place to send them?

Josh Sparks: Probably the website, which is Thr1ve.me. Thr1ve with a 1, dot me. And Instagram, which is Thr1ve. Our social media, which is done Steph, my partner, obviously I’m a little bit biased. I think she’s brilliant. So, there’s a really good level, I think, of understanding around what we do that is conveyed through social media.

We’re re-launching our blog. We just sort of got to busy doing the store, so we haven’t really spent enough time on the blog. We’re gonna re-launch that in a few weeks. And in the meantime, there’s some good information on the website as well.

But if you can’t get into a store, the best way to get a sense of what we do is to buy 180 products and read the books that we are talking about and get involved in the community. Because what we’re doing is really, or trying to, hopefully, with some degree of success, distilling a message that we’re all sharing and presenting it in our specific environment, which is the food court and fast-casual restaurant environment.

But you guys can sell over the internet. I can’t send a bowl over the web, unfortunately. But you guys can send protein all over the place.
So, you know, get involved with what you’re doing, which obviously they already are, because they’re watching this podcast. But enjoying your products, reading up on the books, getting involved in the community, trying to spread the word like we discussed in a way that really attracts the unconverted and perhaps those who are a little bit intimidated.

And when they do eventually get to a THR1VE, it’s gonna feel like coming home.

Guy Lawrence: Yeah, awesome, mate. Awesome. And we’ll link to the show notes. And just before I say goodbye, I’m going to ask you, you can give me a very quick answer, because we didn’t get to talk about it: Is Mark Sisson coming back to Australia?

Josh Sparks: I certainly hope so. We are not doing THR1VE Me in 2016. We’re going to do it every two years. It turned into a; it was such a massive exercise. I mean, you guys were there. It was great, but it was huge.

Guy Lawrence: It was awesome.

Josh Sparks: I’m really looking forward to doing it again, and Mark’s keen to come back. So, I think realistically for us it will be 2017.

Guy Lawrence: Brilliant. And, yeah, we got to spend some time with Mark and he’s a super nice guy, but also exceptionally fit and walks his talk.

Josh Sparks: Exactly. It’s all about authenticity and integrity.

Guy Lawrence: Yeah, yeah. And you need to go and see him once. Like, you need to be there. Awesome. Something to look forward to.

Josh Sparks: Yeah, great. Well, I hope you guys are back. We certainly want you there.

Guy Lawrence: Oh, we’ll be there, mate. Definitely.

Awesome, Josh. Look, thank you so much for your time today. I have no doubt everyone’s gonna get a great deal out of this podcast.

Josh Sparks: Thanks. I really appreciate it.

Stuart Cooke: Thanks, Josh.

180nutrition_quiz_blog_post_button

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

The above video is 2:50 minutes long.

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

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

Jonathan Bailor & the calorie myth

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

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

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

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

In This Episode:

downloaditunesListen to Stitcher

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

Get More Of Jonathan Bailor:

Leave a Comment

Full Transcript

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Stuart Cooke: Hello, mate.

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

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

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

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

Guy Lawrence: That’s appreciated, mate.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Stuart Cooke: Right.

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

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

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

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

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

Stuart Cooke: Right.

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

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

180nutrition_quiz_blog_post_button

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

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

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

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

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

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

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

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

Guy Lawrence: Perfect.

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

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

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

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

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

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

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

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

Stuart Cooke: Wow. You mean real food?

Jonathan Bailor: Real food.

Stuart Cooke: No plastic food? Packaged food?

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

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

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

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

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

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

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

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

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

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

Guy Lawrence: There you go.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Stuart Cooke: Right.

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

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

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

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

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

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

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

Guy Lawrence: There you go.

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

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

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

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

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

Stuart Cooke: Perfect.

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

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

Guy Lawrence: There you go.

Stuart Cooke: What is SANE ice cream?

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

Guy Lawrence: Sounds good.

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

Stuart Cooke: Fantastic. That sounds awesome.

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

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

Stuart Cooke: Right.

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

Guy Lawrence: Uh-huh.

Stuart Cooke: Right.

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

Stuart Cooke: Yeah.

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

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

Guy Lawrence: Yeah.

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

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

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

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

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

Stuart Cooke: Yeah.

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

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

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

Guy Lawrence: Yeah.

Stuart Cooke: Yeah.

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

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

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

Jonathan Bailor: Yes.

Guy Lawrence: The book?

Jonathan Bailor: Yeah.

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

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

Guy Lawrence: Don’t tell anyone. Yeah.

Stuart Cooke: No, exactly.

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

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

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

Stuart Cooke: Yeah.

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

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

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

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

Guy Lawrence: Perfect.

Stuart Cooke: Perfect. Excellent.

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

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

Jonathan Bailor: Sure.

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

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

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

Guy Lawrence: Yeah.

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

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

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

Guy Lawrence: Yeah.

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

Guy Lawrence: Yeah.

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

Guy Lawrence: Yeah. Perfect. Excellent.

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

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

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

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

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

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

Guy Lawrence: Perfect.

Stuart Cooke: Fantastic.

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

Jonathan Bailor: And we ship to Australia.

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

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

Guy Lawrence: Yeah.

Stuart Cooke: Fantastic.

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

Jonathan Bailor: Awesome. Thanks guys.

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

Stuart Cooke: Thank you.

Guy Lawrence: Bye, bye.

180nutrition_quiz_blog_post_button

3 Food Hacks You Can Do Right Now to Improve Your Future Health


The above video is 3:53 minutes long.

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

James colquhoun Food mattersWe love getting peoples perspectives on health and nutrition, especially when they’ve interviewed dozens of health leaders around the world, then made two inspiring documentaries that go on to transform and enhance the lives of millions of people!

Our fantastic guest this week is James Colquhoun, the man behind the fabulous movies ‘Food Matters’ and ‘Hungry For Change’. We ask James in the above short video, what three food hacks would you suggest we could do right now to improve our future health? I bet you can’t guess what they are!

Below is the full interview with James, where he shares with us his personal story regarding his dads illness of chronic fatigue syndrome and how he took massive action to intervene. Because he couldn’t get his father to read about nutrition and natural health, he figured he could probably convince him to watch a film on the subject. What follows is a journey of transformation, inspiration and two internationally acclaimed widely popular documentaries.

Full Interview with James Colquhoun: Why Food Matters & I’m Hungry For Change

downloaditunesListen to StitcherIn this episode we talk about:

  • Why he spent his entire savings on making the movie ‘Food Matters’
  • The ‘tipping points’ that inspired his dad to turn his health around
  • The most amazing transformational story he has ever seen!
  • The foods he goes out of his way to avoid and why
  • Why he created a ‘Netflix’ for health & wellness – FMTV
  • The vegetables he prefers to cook than eat raw
  • And much much more…

CLICK HERE for all Episodes of 180TV

Get More of James Colquhoun Here:

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

Full Transcript with James Colquhoun

Guy Lawrence: Hey, this is Guy Lawrence of 180 Nutrition and welcome to another episode of the Health Sessions. Today is a beautiful day here in Sydney and I’m at my local Maroubra Beach, so I thought I’d bring my introduction outside. As you can see it’s just stunning here.

I’m fresh back off a Joe Dispenza workshop over the weekend in Melbourne.

Now, if you’re not aware of Dr. Joe Dispenza, we interviewed him on the podcast a couple of weeks ago and I highly recommend you check him out. And if you get a chance to attend one of his workshops, it’s a must. It was phenomenal. It was probably one of the best experiences, when it comes to workshops I’ve ever had, and he really puts the science behind the “woo woo” as he puts it in terms of meditation, understanding the brain, and being able to better our lives with the thoughts we think and how we move forward with that.

So, yeah, I highly recommend you check that out.

So, anyway, moving on to today’s guest. Well, we’ve got a pearler for you today.

So, I’m sure you can all share these experiences. You know, when you decide to make the change you voraciously change your habits through the foods you eat, the exercises you do and you get rid of the low-fat diet. You cut the processed foods out and you can see all the changes happening to yourself. And of course, you then want to go on and tell the world.

I know I did, anyway, with my family and friends. But when you go and share this with them, you find half the time they might as well be wearing earplugs, because the words never seem to go in and of course, they’re on their own journeys too and have to make the changes for themselves.

To take that to the next level with today’s guest, he shares with us how his father started to become very ill and of course wanted to change the way he ate and the way he looked at his health. It was very difficult.

So, what did he decide to go and do? Well, he went and decided to go and make a documentary and spent the next two years and his entire life savings and pumped it all into this documentary.

And yes, our special guest today is James Colquhoun and he’s the creator of the documentary Food Matters. He is one inspirational guy and of course, he went on then and made Hungry for Change.

We delve deep into everything behind what James went and did. Why he did it in depth. And of course, he got to then go on and experience interviewing some of the best thought leaders in health around the world and put them into a documentary. And of course, apply that in his own life.

So, we get into his daily routines. What he does. The best tips he’s learned and practical applications of what we can bring into our everyday life, as well.

One thing was clear with James is that he is a very, very, very upbeat inspirational guy. You’re going to get lots out of this today.

It was just a pleasure to have him on the show.

Now, you may recall, as well, a couple of months ago, if you have been following us for a long time; we actually sent out an email asking you what your biggest challenges are, just to get some feedback. We have been listening. We had an awesome response and we’ve been behind the scenes, me and Stu, for the last couple of months, actually, putting them into a quiz, if you like, and putting videos behind it so that you can discover what your number one roadblock is.

So, if you’re struggling to drop the last five kilos. If you’re, how can we say, if you’re struggling to stick to the diet. Or if you’re confused, you get it, but you don’t get it. You know that sugar’s not good. We should be eating more fat. But you know there’s still lots of areas that you’re trying to plug and trying to figure out. And that’s half the reason why we put this information together. But obviously, we want everyone to get a crystal clear understanding.

So, that’s going to be on our home page of our website, 180nutrition.com.au. It’s going to go live very shortly, maybe even by the time you listen to this podcast. But I highly recommend check it out.

And of course, if you do have those relatives that are struggling with their own journey, send them to this, because it’s a nice message and they’ll be able to get a lot of clarification on being able to take the right steps moving forward.

Anyway, so, that’s at 180nutrition.com.au and of course, if you’re listening to this through iTunes, leave a review, subscribe to us, five star. It’s really greatly appreciated.

Anyway, let’s go over to our awesome guest today, James Colquhoun. Thank you.

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

Stuart Cooke: Hello mate.

Guy Lawrence: And our fantastic guest today is James Colquhoun. James, welcome. Did I pronounce your surname correct that time?

James Colquhoun: You got it spot on. Perfect.

Guy Lawrence: Perfect. Yeah, thanks mate. Look, I’m very excited to discuss all the work you’ve done over the years, which is obviously the documentaries, and I just think it’s absolutely fantastic what you’re doing.

But we always start the show, mate, just to get a little bit about your own journey, I guess, just for our listeners, to fill them in a bit. I mean, have you always been into making documentaries in nutrition or did that sort of evolve along the way?

James Colquhoun: Well, it’s actually really far from it and I think that’s common with a lot of people I speak to about their journeys into health and nutrition, is they were on a completely different trajectory before something happened; a sort of catalyst. And for a lot of people it’s illness in the family and that was certainly the case for us.

But, you know, I was a ship’s officer, driving high-speed passenger ferries, container ships, tankards…

Guy Lawrence: Oh, wow.

James Colquhoun: Private yachts. Worked for two of the top ten wealthiest people in the world for about three years, driving their big toys around. And got to see first-hand that all the money and all the freedom in the world doesn’t altogether mean happiness and health.

And these people struggle with some serious health conditions. And it was funny, but at the same time my dad was unwell, on a lot of medications and I was like, how come there’s this block for healing? How come people can’t get well?

So, this spurred a little bit of an interest in nutrition and personal development. Understanding more about how I could be healthy or how I could help my dad. And out of nowhere I started becoming interested in health and nutrition. Went to a few seminars; namely saw that big American guy with a thick accent, Tony Robbins.

Guy Lawrence: Of course. Yeah.

James Colquhoun: He had a day in his program, in the early, 2000s, when I went and saw it, on health and nutrition, which talked a lot about alkalizing and cleansing and topics I’ve never heard before, and started implementing some of that into my life. Sort of started to steer the ship in a bit of a different direction, so to speak.

Guy Lawrence: Yeah, yeah, yeah. And that thing that fascinates me as well is that you went out and actually made a documentary to create change. I mean, most people struggle to even just implement change in their own, in themselves, let alone actually go out and do something.

Stuart Cooke: Where did that idea come about? I mean, crikey, I get that you’ve; you’ve embraced this new world, this health and wellness and you start to attach yourself to the power of, you know, food can have on the way that; on our well-being. But what inspired you to go, “Right! I’m going to make a movie.” Because that isn’t something that Joe Public would do generally.

James Colquhoun: Well, I think; that’s a good question. And it just came about from having studied nutrition and seeing that we could make an impact in my father’s health and then thinking further beyond that.

“Well, how can we influence my dad?” I think that was one of the biggest questions we had. And when we were sending him books, it didn’t really work. We were sending him articles by email, “Hey, check out this research. Check out this latest information about vitamin B3 or about detoxification.” And, you know, that didn’t seem to work either.

And then we thought, “Well, how could we help him?” We thought, “What about a documentary? What about a good film?” Because for me, at the time, I was learning a lot from documentaries and I thought, “What if that could help my dad?” And we started looking at what documentaries existed around health, nutrition, cleansing. You know, empowering your own immune system to heal itself. And also covered a lot of the topics about the pharmaceutical industry and the agricultural industry.

Stuart Cooke: Yeah.

James Colquhoun: And none really existed at the time that covered all those topics and I think that was something that sort of spurred a thought in our minds that said, why don’t we look to see if we could create something to help influence my father and then also help reach more people with that same message.

Guy Lawrence: Did it take a while to get the message across to your dad, you know, from the early days? Or was he very open to it all?

James Colquhoun: Well, you know, early days he was not at all open to it. I mean, he was; every time we’d send him something or we’d send a book across, my mom would read it enthusiastically and then he would always disbelieve it. He would go, “No. I trust my doctors.” He was suffering from severe chronic fatigue syndrome, depression, anxiety; he was on six different medications and he was practically bedridden for about five years.

And the medical profession, the best that they could offer him was a continuing juggling or a mixing up of his cocktail of medications, basically.

Stuart Cooke: Right.

James Colquhoun: Saying, “Let’s go up on this one and down on this one. Well, let’s introduce this new one, which has more side effects. Or we’ll have this other drug come in.” And they were basically saying, “One day we may find the correct cocktail of medications that will have you at some level of health. But we can’t guarantee that you’ll ever actually be cured from this.”

And you know, for him and a lot of people out there that suffer from chronic conditions of lifestyle; anything from cancer, heart disease, diabetes, depression, mental illness; especially things that are called a syndrome, like chronic fatigue syndrome, for instance. It means that we don’t really know what causes it. We don’t really know how to fix it.

And even a lot of these chronic illnesses I just listed off, they’re sort of; you’re not given much hope from the mainstream medical fraternity and to me that’s frustrating. Because we know for a fact that many of these diseases are caused by diet and lifestyle-related elements.

We know that food toxicity, lifestyle habits, how you handle stress, etc. play a deep part in these particular illnesses and that’s been proven now. However, we don’t acknowledge their part in getting rid of them and to me that’s ludicrous. It’s like, how can you acknowledge that there’s a causative element and yet there is no curative element to that.

So, basically, we know these factors play a part, but when you get sick, “Let’s not worry about them too much; let’s just focus on drugging you.”

Guy Lawrence: Yeah.

James Colquhoun: Which basically causes toxicity of the body, toxicity to the liver. And, you know, it’s a tricky situation from there.

Guy Lawrence: Another thought that popped in for me and I know a lot of people could relate to this, is that; you know, even happened with my own family is, sometimes you can get very frustrated because you’re trying to get a message across to somebody that; whose illness could be getting worse and they just; they don’t want to listen or they don’t want to know and what’s very hard is to get that message across. But there’s normally a snap, a tipping point or something that goes “ah” and then all of a sudden they let the whole information in. Like what was the case for your dad?

James Colquhoun: Yeah. Sure. Before I go on, I just lost your video there, Guy.

Guy Lawrence: Yeah, I know. It’s just spinning around. I’ll have to stick a nice, good looking shot next to us all and play that.

James Colquhoun: Sorry. You know, it was really tricky for my dad, in that, he did have that turning point and he did have that catalyst. And for him it was a unique one and I bet it’s different for everybody. It might be a thought of not being around for your grandchildren. It might be, you know, it might be the thought that you might not make it yourself or get to achieve some of the goals in your life. Or it might not be that you have to have the physical health and the abundance of energy in order to be able to do the things that you want to do on a day-to-day basis.

But for my dad, some of the information that really shocked him was, one of the particular drugs he was on, which was a brand leader of antidepressants, called; it’s an SSRI antidepressant called Prozac. And that was a blockbuster drug for the company who made it. And they were coming out with a new version of the drug.

And when you come out with a new version of a drug, you have to say, when you put the patent application in to renew the patent, you have to say how it’s better than the existing drug.

So, what they do it they tinker with the molecular structure of the drug. Make a few improvements, a few changes and then say, “It’s better than the previous one, because of this, this and this.”

And one of the things my dad was suffering from was some really severe side effects. One of which was like suicidal thoughts and it was completely out of character for him. I mean, he had thoughts about taking his own life and that was something we knew wasn’t him. We knew it was the drugs, but he didn’t really believe that, and he thought it was because of his ill state of health.

And what happened was when Prozac was coming out with this new drug called, “Prozac(R).” At the time they said it will not cause the suicidal effects of the previous drug. And they had denied that for ten years.

Stuart Cooke: Oh boy.

James Colquhoun: They denied it. They denied millions of cases of payouts. They denied the fact that there were many cases in the U.S. where young kids had been put on these drugs and committed suicide and they said it had nothing to do with these drugs. And yet they had discovered later on that it did cause suicidal effects in some people, which meant many of them went on to take their lives.

And to me that’s; that was to me and to my father as well, a huge loss of trust, I think, in the medical fraternity, because the veil was lifted and he was able to see that there was such an economic confluence of events that happened in the background of that industry that caused these sorts of things to get passed over.

And I think, you know, when you start to look at where the money flows, you start to see a topic for what it really is. And when you look into the pharmaceutical industry and when you look into the agrichemical or the agribusiness industry, you start to see a really clear picture that it’s money that drives policy. And you have this revolving door syndrome between the regulatory body and also the industry. And they collude together in order to benefit shareholder outcome, but not so much patient outcome.

So, for my dad it was that big veil was lifted and he was like, “Oh my goodness. I have lost trust in the medical profession.” And that’s a huge thing to instill in somebody.

You know, you and I can’t do that around the dinner table with our uncles or aunties, because they just shoo it off and say, “Thanks, Stu. Thanks Guy. I appreciate your advice. I’m going to stick with my doctor.”

But if you think about sitting them down to watch a film, they can’t deny when you have MDs, you know, naturopathic doctors, medical researchers, journalists from around the world, all agreeing that there is this egregious aspect to the way that these particular industries are run and their outcome is not really focused on patient outcomes. They’re focused on profit.

And once you can get that clarity, then you can start to make decisions; like, “OK, well, this drug might be important because it’s short-term life saving.” The drugs have to be treated like a crutch. You know, you use it until the limb’s better and then you throw it out.

Guy Lawrence: Yeah.

James Colquhoun: But all the drugs that the drug companies are making these days are actually focused on, you know, white, wealthy, middle to upper class people that have diseases that are caused by what they eat.

So, they’re never going to be cured by the drug, but they have to take them for life. And that’s the perfect customer, if you think about it from a drug company. So, for me that was my dad’s big shift and we helped him, in a three-month period, go off all his medication. And he went on to a cleaned-up version of a diet; an upgraded diet. And in a matter of three months he lost 25 kilograms. He was off all six medications. He was practically back to perfect health after five years overweight, sick and on all these meds and offered no hope.

And so, that was another awakening for him and he’s like, “OK, I’m fully on board. This is amazing.” And he sort of helped us finish the film. We borrowed 50 grand from him. “Bank of Roy,” we call it, and finished the Food Matters film off and it then went to actually premiere in a cinema in Sydney and then went on to be seen by tens of millions of people the world over. It’s in multiple languages now. So, very grateful for this chance.

Guy Lawrence: That’s phenomenal. Look, just for the listeners, having watched Food Matters, what’s the basic concept of it?

James Colquhoun: Well, Food Matters; the basic concept is food is better medicine than drugs and you’re the best nutritionist and the best doctor that you can get is you. And that is; that’s it in a nutshell.

And I think the whole movie just goes to prove that nature has provided so much abundance and so many answers and yet we’ve confused it. We’ve made it difficult. We said, “No. No, nature doesn’t have those answers. The answer lies in this special chemical made-up formula.”

And really, all these manmade chemicals practically came about post World War II and to me that’s crazy, because World War II is not that long ago. I mean, we have great grandparents that were in that war. And so, that’s one and a half generations.

So, basically, in that time we have gone from everything prior to that, practically everything, was certified organic or not certified, it was organic. There was no or very little toxic chemicals that existed. There was a period around World War I/World War II where we were experimenting with some, but on a wide scale it didn’t really happen.

Post World War II, we started releasing wholesale into the environment over 44,000 manmade chemicals and we took the chemicals that we were using for warfare and we put them into completely unrelated uses. Like, if this chemical can kill people, we could use it in smaller doses to kill bugs or to control insects. And to me that’s a bit scary, because that’s your food. That’s what sustains you and it allowed us to do agriculture.

But then we use chemicals in so many different ways; skin care, food products, additives, preservatives, colors, flavorings. And we’ve really made a massive mistake. It’s been a huge, it’s been a huge experiment on our population and you know, maybe after a hundred million years, we might be able to evolve, to be able of digest some of those toxic chemicals. But the story of humanity is that we’ve never, we’ve never had them in our diet. We’ve never had in our lives. So, we shouldn’t have them now, is what I believe.

Guy Lawrence: Yeah, that’s terrifying.

Stuart Cooke: I do wonder in a hundred years’ time we’re going to look at us, back at ourselves and think, “What on earth were we thinking?” Like, “This is ludicrous!”

James Colquhoun: Yeah, yeah. I think, I think that’s hindsight always.

Stuart Cooke: Yeah.

James Colquhoun: We’re always going to have that perspective. We have that prospective on our lives too. We look back five years in our lives, “What were we thinking?” You know, we might be 20 years from now looking back, you know.

But I think it’s just really having a sit-down, getting the facts right and having a look at it and saying, “Hang on, this is not really adding value to our society.” It’s really adding value to some of the big multi-national corporations that have patents on that technology. So, really …

Stuart Cooke: That’s right.

Guy Lawrence: Yeah.

Stuart Cooke: There’s certainly not a huge amount of cash to be made from being healthy, from some people’s perspective.

James Colquhoun: Well, good health makes a lot of sense, but it doesn’t make a lot of dollars.

Stuart Cooke: Yeah.

James Colquhoun: That’s from the Food Matters film, Andrew Saul, and it’s true. It’s a hundred percent true.

Stuart Cooke: So, just thinking about the principles of the movie and everything that you’ve learned during your father’s journey as well and you know, million dollar question, what three things could I do for me, myself, right now, to improve the future of my health?

James Colquhoun: Sure. You know, it’s always; you know one of the hardest things when you make a film is take 40 hours of footage and then take it down to 90 minutes.

Guy Lawrence: Wow!

James Colquhoun: That’s the most difficult thing I’ve ever done. Then you’ve got to go from 90 minutes down to 90 seconds …

Stuart Cooke: Yeah.

James Colquhoun: … and that’s so infinitely impossible. But it’s part of the film process and you do it. And I guess that’s what life hacks are about too.

It’s like, how can we take this infinite knowledge and try to condense it down and it’s not an easy thing. But one of the focus; the focus of the films is really about adding in these healthy foods and focusing less on taking out, although that can be very important; but focusing on adding in.

And if I think about three things, the first thing that comes to mind would be hydration. Most of us are hydrated at some level, varying from dehydration to chronic dehydration.

You know, Dr. Batmanghelidj is an eminent doctor and researcher in the hydration space. And he was an Iranian doctor that got locked up in Iran and had only water to help heal patients he was dealing with in the hospital that he was also locked up with. And he started to do a lot of research in his life about it and it’s become foundational for a lot of other research that’s happened. But hydration, with either some sort of structured hydration or just good quality water, spring or filtered water. Drinking a lot of that.

And what water helps to do is it helps to flush the body, it helps to move things out and it solves one of the biggest problems, which is constipation. I mean, it’s something that many people don’t talk about.

Stuart Cooke: That’s right.

James Colquhoun: But regularly detoxifying your system, that’s one of the main elimination channels. I mean you’ve got the skin and sweat. Then you’ve got the bowels and then you’ve got urine. They’re the major ways that we shed and eliminate and process and get rid of toxins in the body.

You know, with a newborn baby coming into this world, having over 200 manmade chemicals already in its system, that’s a study coming from the Environmental Workers Group in the U.S.; you know, these are chemicals that have even been banned for 50 years, like some of the DDTs and PCBs. They’re still in women’s breast milk to this day.

Stuart Cooke: My word.

James Colquhoun: So, we have this level of toxicity that’s just now the new set point.

So, you want to assist your body, not just from a detoxification perspective, but from also from an energy perspective. When you’re properly hydrated the blood cells can bounce along and move through the blood freely. A lot of your blood and your lymph system is all regulated by how hydrated you are and especially goes for a lot of the organs as well.

So, hydration; you know you can grate a bit of ginger and squeeze a bit on ginger into it, fresh ginger, and then a little bit of lime or lemon juice in some water. That’s a really great way to hydrate.

So, the first thing is hydration. Probably the second thing, I would say, is greens. Getting enough green plant food can be super powerful. It doesn’t matter what diet you do, vegan, pesca, lacto-ovo vegetarian or whether you’re paleo or whether you’re low carb/high fat or high fat/low carb or whatever you do, it doesn’t matter.

Greens are still some incredible goodness from Mother Nature and it’s in the way that they concentrate sunlight and concentrate it in chlorophyll. And when you consume greens, either through green juice or some sort of green powder that you can mix into water or you have sautéed greens or however you do it, you’re adding that concentrated sunlight into your diet. And that helps to alkalize and cleanse your blood. A lot of the bitter greens can be fantastic as well.

You know, it’s not a coincidence that in folklore they say, “bitter medicine,” because a lot of the bitter foods that you find in nature have stronger medicinal capabilities. And if you think about how a culture consumed food, there was this scale. There was this like everyday foods. Then there’s like sort of super foods or more powerful foods. And then there’s like medicinal foods.

And even in that is psychotropic drugs. They would have rituals where they would take certain types, either a brew or some sort of hard cider that they would make or some sort of; or even mushrooms, or some certain things. But tribally, if you just look at a tribal culture, they have this big array of foods and some of them would have up to 300 different species of plant and animal foods that they would be consuming.

Now, we’re down, stuck on this tent, we’ve got like iceberg lettuce; like next to nothing, you know.

So, try to get as many different types of greens; bitter greens. You know, get into your garden. Pick your weeds, I mean, you know: dandelion. You can also pick lots of different things, gotu kola sometimes is growing in people’s backyards.

Try to identify what some of the local green soft leafy herbs that you can have in your diet. You know, throw five or six different types of herbs into a salad, juice soft herbs, juice green vegetables, put them in a smoothie, however. Just try to get move of that green plant food into your diet and that will help.

Again, like the hydration helps to clean your blood and keep it alkalized and help to keep the cells energized. And if you look at blood from somebody who’s dehydrated and over-acidic, you’ll see you can identify their blood very clearly. And if you look at somebody who’s very well hydrated and someone who has a lot of greens, regardless of what they have in the other percentage of their diet, you’re still going to notice a very different quality of blood. If you look at the quality of blood, I can guarantee that will be who you are as a person; whether you’re more energetic and alive or more dead and sloth-like.

Guy Lawrence: Yeah. Oxidative stress and inflammation spring to mind straight from that.

James Colquhoun: Spot on. Spot on.

Guy Lawrence: Absolutely.

James Colquhoun: So, that’s two. Sorry.

Guy Lawrence: That’s two. There’s one more. Yeah.

Stuart Cooke: I’m hanging out for number three.

James Colquhoun: Three I would have to say would be fermented foods. I mean, fermented foods is the most epic fail that humanity ever made. It’s not that it was a fail, I mean, it was; ultimately they did it to preserve food. And so, they succeeded at that. It wasn’t an epic fail, it was mostly an epic success, really. But what was funny was that they didn’t realize how; the effect on health that those cultured foods would have.

And so, you know, the process of fermentation was they were controlling some bacterial fermentation from the environment in order to be able to preserve foods, such as cabbage made into sauerkraut. Or, you know, milk fermented into a kefir or into a hard cheese. Or you look at cultured veggies, cultured pickle from Japan. You’ve got the cultured condiments from India, the pickled vegetables. Tomato sauce or catsup in the States is originally a fermented food. You look at dill pickles.

And there’s always this history of consuming fermented foods with cooked foods.

And, you know, it was a fantastic thing that we did that as humanity to preserve foods.

But one of the most incredible things that we’re discovering more and more about now, especially as we start research more about the microbiome and the make up of the bacteria in the gut and how powerful that is for our immunity. And that even when a child comes out through the birth canal, that fluid that coats its mouth and then goes into the gut or if you take some of that fluid and put it on there, if there’s a different style of birth, that’s its first shot. That’s its flu shot. I mean, that should really be the only flu shot it gets. And then you can top that flu shot off with more cultured bacteria.

Now, most of the fermented foods are either wild ferments or they have been inoculated with a veggie culture starter. But we’re moving; more research now showing that the human bacteria can be very powerful in that fermentation process.

So, yeah, but fermented foods have a strong history for humanity and I think they’re one of the most healthful things that we can have. Every time I have a cooked food, I try to get a fermented condiment there with it.

So, of those three things: hydration, greens, and fermented foods, I think it’s super important.

Guy Lawrence: Yeah. Fantastic.

Stuart Cooke: That’s excellent and I wouldn’t have expected that answer. Because things like sugar and vegetable oils, you know, are buzzwords and everybody thinks, “Oh crikey! I’ve got to do that.” But as simple as hydration. And I wonder how many people listening to this, right now, will pause it and rush off and get a glass of water and just stop to think about, “It makes perfect sense.”

Guy Lawrence: And put some greens in it.

Stuart Cooke: That’s right.

James Colquhoun: Yeah.

Guy Lawrence: So, a couple of things, questions, occurred with Food Matters. Did; what was the; how was it received when it first came out? Did you have any criticism around it, because it was such a strong topic as well? Or did everyone just embrace it?

James Colquhoun: You know, it’s a great; it’s a good question. I often get that question. And I; to be honest I was really shocked, because we really had a very hard go at the pharmaceutical and agricultural industry. We were calling out particular drugs. We were referencing companies that were involved in this sort of deception of the human population. And part of me was a little bit, I guess, worried about what was going to happen. And another part of me said, “Why should I even care about it? This is the truth. Let’s get it out there.”

I think I was inspired by Michael Moore, because here’s the gentleman that made a movie about the then president of the United States of America, ripping to shreds every policy decision he’d ever made in his tenure and then getting broad, full theatrical distribution in the US.

And to me that marked a massive shift in an era where cinéma vérité or free cinema was now allowed. I’d imagine if Michael Moore was 20 years earlier, he probably would have been shot or taken out by the CIA.

I sort of felt protected by him. It was as if Michael Moore was my bodyguard. I’m like, if somebody came for me, I’d just call Michael Moore and say, “Do you want to make a film about this?” So I think that’s the problem now is that if anybody tried to attack us, that’s just great material.

I mean, if you had a pharmaceutical company try to say, hang on, this is litigious, or take us down, or buy us out, I mean, there’s another documentary and then they’re going to be put into a whole media spin.

So, I guess we didn’t really receive any lashback. One thing was we were booked during a press tour once in the U.S. to go on GMA, or Good Morning America. It’s America’s largest, most-watched breakfast show. And it got cancelled the night before.

And the producer loved the film. Was really batting for us. Absolutely wanted us on. And then she; legal went over it and basically canned it, because, they didn’t say, but because she said “it came from legal,” my guess was because a lot of the advertisements they run in between there are for drug companies.

So, we’re gonna go on and say, “Hey, food’s better medicine than drugs,” and it’s gonna cut to a break and it’s gonna say, “Take Zoloft.” And that would not be great for advertisers.

So, that’s probably the only thing that was quite subdued. But we have not really got the film onto many mainstream broadcasts. I mean, it’s been on some of; our films have on Jetstar or Singapore Airlines or we’ve also been broadcast into 33 French-speaking countries and we also channel in New Zealand.

But as far as TV and mainstream media, not a whole lot. It’s been very much more of an underground movement.

Guy Lawrence: Yeah. And do you have any estimates how much that’s been viewed over the years; how many people that’s reached now?

James Colquhoun: I’ve made a few guesstimates. Certainly over 10 million would be on the lower side. I mean, just looking at the Netflix stats alone, there are 630,000 ratings of the film. And Netflix don’t share view data. So, if 1 in 10 rated a film, for instance, that’s 6.3 million on Netflix alone. And just through our websites and a lot of the community screenings all around the world. And the free screenings events that we run on our site has done a few million views over the last few years through those events. So, yeah, I’d say. . .

Guy Lawrence: Well done. That’s amazing.

So, then you go on and decide to make a second movie.

James Colquhoun: After Food Matters, we wanted to make another one. We saw through my dad’s transformation that one of the biggest things people noticed was how well he looked and how young he looked and how he’d lost so much weight. They never went and asked, “How did you get off the drugs?” It was like it was a taboo question. And it’s like religion and politics; cancer. You can’t talk about these things at the dinner table.

So, family would always go, “Wow, you look great. You’ve lost a lot of weight.” And then had Laurentine and I think more about well, we are really, as a culture, attracted to being healthy, to looking fit, to looking trim. And that’s a big thing that people strive for. And yet, statistics show that we’re getting fatter and fatter, as a society. I mean, obesity, especially in our younger population, teenage kids, is skyrocketing in the U.S. and Australia and most of the Western developed world, for that matter.

And we’re spending more than ever on diets. There’s $80 billion a year spent on diet and diet-related products in the U.S. This is like: sugar-free, fat-free, cleanse programs, fat pills, weight-loss surgery. I mean, it’s a huge industry. And yet, if you look at the statistics, that amount of spending is having zero to no impact on obesity statistics.

So, how, if we’re spending that much money a year, can we be getting bad results? I mean, surely there is some huge flaw in our thinking around this issue. Which is a hugely important issue, because obesity is the number one leading cause of death. And you think, well, hang on; how is that possible? Well, if you do the research, it’s because it’s the largest precursor to most chronic illness. So when you’re obese or overweight, the chances of heart disease or cancer or diabetes skyrocket. So, you become the biggest risk factor for those illnesses, and that’s the biggest gateway to a lot of those problems through obesity.

So, we started looking into it and then saw that, you know, a lot of what is promoted as a way to lose weight was very; did a lot of damage to the body; wasn’t helpful or healthy long-term. And we just wanted to uncover a lot of those issues and then try to set the record straight and say, well, what do we know about the human body, how can we handle these weight and body transformation issues in a healthy way. And then we interviewed a lot of people who had had success in that and were doing it in a good way. And that became Hungry for Change.

Guy Lawrence: Hungry for Change. Awesome.

Stuart Cooke: With those two movies, then, in mind, do you have, like, a standout transformational story?

James Colquhoun: The biggest one by far is Jon Gabriel in Hungry for Change. I mean, that guy. He’s, luckily, now, the godfather to my son. He lives about a 45-minute drive from here. And so I’m super lucky to have him locally, because he’s from the states originally.

But Jon lost over 200 pounds over about a three- or four-year period and was able to keep it off for seven years. And that’s going from morbidly obese. You know, most people don’t even have that much weight. They don’t even weigh that to start with, let alone losing that much weight.

So, Jon is incredible in that he really brought together two disparate elements, I guess, in health and nutrition. One was the mind and one was the body. So, everyone was focusing on this. Like, “Have your lemon detox drink, eat nothing for 30 days, or juice for 30 days straight.” I mean, some of these are good ideas; some of these are crazy ideas. “And then you’ll lose weight.”

But not many other people were going, “Hang on. What’s the emotional component? How can we look at using meditation or visualization to reduce stress in the body. Or, how can we, like elite athletes do, use the power of visualization to visualize the exact outcome you want?
So, athletes would visualize running that hundred-meter sprint or they would even visualize doing that big aerial maneuver. Or they used the power of this visualization to enhance their performance.

And there’s actually a lot of science showing that when you visualize something in a really powerful way, your body is actually twitching its muscles as if it was doing that action as well, whether you’re jumping high to do a slam dunk or something.

So, Jon took that knowledge and put it into body transformation. So, he would create visualization, guided visualization programs, where imagining the body, the perfect body you want, walking along the beach with the body. Being in that body, like creating a vision of you in that body.

And it sounds a bit crazy, but the subconscious mind is so powerful that it’s put to work in so many different ways. It subtly starts to regulate appetite, hunger, secretion of fluids by certain organs in the body. All these processes that are happening because of that visualization.

And he’s living proof of it and he’s helped thousands of people as well go through this process. So, if you’re looking to have extra strength or to lose extra weight, incorporating some sort of visualization to it might sound strange, but’s it’s actually an awesome secret that most people aren’t fully embracing.

And even just from the stress reduction perspective, we’re so on-edge and we’re so over-stimulated with a lot of foods that we eat that having that relaxation element and having really high, dense nutrient foods so your body is actually getting the omega-3s and the essential fatty acids and the proteins and the grains that it needs. That combined is an unbeatable combination. And Jon’s living proof of that.

Stuart Cooke: That’s; it’s such an unbelievable thought that the power of our mind. . . I mean, stress can have more of an impact than bad food.

James Colquhoun: Yep. Yep. Exactly.

Guy Lawrence: We’ve actually got Dr. Joe Dispenza coming up on our podcast next week. And I’m looking forward to delving into that topic, because that’s exactly what he’s about, for sure.

James Colquhoun: Before the next question, on that stress-food relationship, I think what’s really important to just bring up quickly about that is, you’re spot-on. If you’re stressed about what you’re eating, or if you’re like “I can’t eat this” or “I can’t eat that” or “I can only have this much of that,” that stress is actually doing damage to the body as well.

So, you know, Jon’s program and what we advocate in Hungry for Change as well is, like, let go of the stress in our food. Even though you might want to aspire to eat that perfect diet, don’t worry if you slip up and have some gluten every now and then. Or “I had a grain.” You know. Don’t freak out about it. Allow yourself to eat as best as you can when you can, and if you slip up, just make peace with that and acknowledge that there’s an element of biochemical reaction when you eat food, but also there’s the biochemical reaction when you think thoughts. So, really create a relaxed environment around food. Always, hopefully, sit down to eat, spend a few minutes just being still before you start eating. Eat in a relaxed way and your body will produce better results for you.

Guy Lawrence: And slow down, yeah.

Stuart Cooke: That’s helpful. And like you said, thinking and preparing for your body to digest and absorb it. Because you can be in another mindset, texting, watching TV, shouting at the kids, and your body isn’t ready to grab all of the good stuff.

James Colquhoun: They say that, you know, well, we’ve figured out that digestion doesn’t happen in the gut. It starts in the mouth, right? So the chewing and swallowing. But it starts before that. It starts when you see, when you smell the food.

But I think if you look at some of the longest-lived, healthiest people in the world, they sit down for hour, two-hour lunches. They’ve probably got multi-generations around the table. They laugh. They relax. The either some sort of prayer or some sort of gratitude before they eat. You know, all these really traditional people have it dialed, and the more we get back to that simple way, or try to incorporate some of those simple, ancient. . . You know, it’s Stone Age technology that’s gonna help overcome all the problems in the world. It’s just about how do we take that Stone Age technology, these ancient ideas, and bring them into everyday life? And I think those little rituals are super powerful.

Guy Lawrence: Awesome. You mentioned something regarding certain foods you wouldn’t eat. What foods would you go out of your way to avoid at all costs?

James Colquhoun: Foods I would avoid at all costs. I think, wherever possible, and I don’t want to say that I avoid everything at all costs, because sometimes you will eat something at the bar and it’s got hydrogenated vegetable oils. And it’s like, “Oh, shit.” I discovered that afterwards. You go to a health food store and eat something you think’s health food, then it’s got agave syrup in there as a sweetener, which I’m not huge on, even though that was a big fad awhile ago.

So, you know, but I would say that some of the things that I really go out of my way to avoid, wherever possible: vegetable oils. Like, you know, vegetable oils go rancid in the body; cause all sorts of havoc. They’re a new food. They’re a modern food. We were never designed to really process vegetable oils in that way.

Good quality oils are great. Some cold-pressed olive oil, some other cold-pressed oils that are very stable: avocado oil, things like that are OK. Then really good butters; ghee. We need good fats. Cod liver oil. That sort of thing is fantastic. But these highly unstable, easily-turned-rancid vegetable oils, we have to get that out. That’s, for me, that’s an “out.”

Other things that I really try to avoid but never avoid completely are things like grains. You know, I do have some grains in my diet. I go out of my way to properly prepare them, either soaking or fermenting. But, you know, as a general rule I really try to steer clear of a lot of the white, fluffy, floury products. I think they’re usually detrimental to health. Everybody, at some level, has a sensitivity to gluten and grains, and you may be a little bit or you may be a lot. Right up here’s celiac.

So I think that avoiding or reducing them as much as possible is helpful. If you are gonna have them in your diet, try to get really ancient forms of these grains, either einkorn XXor earhorn wheat 0:42:32.000XX or an emmer wheat. And then soak, ferment, do all those sorts of things. And that’s how we always used to do it. Again, Stone Age technology is gonna solve it all.

And try to get the non-hybridized original version of it. I mean, wheat was like eight foot tall. Now it’s like that tall and it’s got crazy amounts of bushels on it. They just come and harvest that shit up. Mix it in. The more gluten the better, because gluten makes it fluffy, because gluten is glue. It’s essentially a glue. That’s why you knead it and it gets all sticky and gluey and stretchy. Gluten is the glue in bread and we’ve become addicted to that fluffy white carbohydrate.

So, if you’re going to have any sorts of grains, get back to the original. That’s what I am about. So, those two. What else would I avoid at all costs?

I think one of the other things I would really focus on is, when I consume animal products, to make sure wherever possible they’re organic, fed their natural diet, which could be grass or other things. And free-roaming and humanely raised.

Because any animal product, whether it’s a good-quality, grass-fed butter, or a meat, or a chicken, or fish, when it’s reared in a natural way it’s fine. But when it’s unnaturally raised or fed hormones or antibiotics or fed only corn, wheat, and soy, then those animals get sick. They also concentrate a lot of the pesticides and the toxins in that food into their body. Because toxins are lipophilic; they’re fat-loving. So toxins always attract to fat. So, if you have adipose tissue or fat tissue if your gut, or cellulite in your thighs, and you squeeze it together; you see all that. That’s fat tissue, and it’s often trapped toxins, and they say water detoxing can get rid of that.

If you’re eating a sick animal that’s been having a lot of foods that have been grown with pesticides and synthetic fertilizers, then it’s concentrating those pesticides in its body. And then you’re eating a concentrated version of that toxicity.

So, any fat products, animal products, a lot have a high percentage of fat, good-quality fats, most of them, if they’ve been eating a good diet. But you also think about nuts and seeds which also have a high percentage of fat. You want to make sure those products, or I want to make sure those products, I, personally, are as organic as possible so that they’re not concentrating any toxins unnecessarily that I’m introducing into my diet.

So, I think those three things are the rules for me.

Guy Lawrence: Yeah. Fantastic. And when you think about the amount of people that actually eat them, mainly. You know, the foods that you go out of your way to avoid as well.

James Colquhoun: Yeah, XXunknown 0:44:57.000XX

Guy Lawrence: Unfortunately, yeah. Go ahead, Stu.

Stuart Cooke: Yeah, so, I was quite excited just for you to touch on FMTV. Now, this is something that, when I heard about what it was, got super excited. Without giving it away, joined up and spent months watching all this awesome stuff.

So, I wondered if you could just tell us a little bit about what FMTV is.

James Colquhoun: Cool. Cool. Well, since producing Food Matters and Hungry for Change, we just dropped it, a lot of the film industry, the way the we distributed those titles, we didn’t go to the festivals. We didn’t do theatrical distribution. We bypassed a lot of the majors and got to our audience. And that pissed a lot of people off. A lot of the studios and that.

But it’s created a huge surgence in filmmakers that are basically disrupting the system. They’re splitting up their rights, they’re assigning rights differently, they’re maintaining their rights to distribute their film on their website. I think it’s fantastic that that’s happening, because the power’s shifting back to the content producers.

Now, there’s still a big issue in that for each film that’s made, for every Food Matters or Fat, Sick, and Nearly Dead, or Carb-Loaded, or Hungry for Change, or Fed Up, or Food, Inc., there’s a hundred other films that are awesomely well-produced, made by budding filmmakers that have put together great content, that don’t get picked up by iTunes or Netflix or Hulu or Amazon Prime or any of these platforms.
And over the years, I would freely consult with a lot of these filmmakers and just give them; I’ll have a call with them for a couple of hours and just tell them everything I learned. Because I want. . . every. . . a rising tide floats all boats, and the more films in this genre that are succeeding, the better it is for everybody, because the message is getting out. It’s about creating that XXWin-A-Thon 0:46:42.000XX environment, I call it.

And so I would consult with all these filmmakers and they’d come back to me a year later and they wouldn’t have fully implemented their process or they wouldn’t have done it right, and they’d be asking me more questions again. And I got a little bit, not frustrated, but I got upset that a lot of these companies were not taking these films on board, or they would get knocked back by distributors.

So, I had a thought about bringing all this content together in one space and essentially creating a Netflix but for health and wellness. So, a home for all this information around nutrition, health, natural medicine, peak performance, transforming your body, meditation, mind-body, life purpose, like some of big questions around: How can we be the best human we can be? Whether you’re a mother, or an elite athlete, the knowledge is really similar.

And then: How can we have recipe videos from some of these experts showing up some of this content? How can we have some cool exercise and yoga and stretching and back strengthening and more power exercises? How can we have all that in one place, and using this new form of media that is taking over the world? I mean, you look at what industry terms SVOD, or Subscription Video On Demand, it’s exploded. I mean, Netflix went from no digital to like over 50 million subscribers in the last eight years, I think.
Stuart Cooke: Is that right?

James Colquhoun: Yeah, so they are absolutely crushing it. And to me that says two things: one is people want to consume content differently. If they want to watch a TV series, they just want to watch it back-to-back and watch all 20 episodes. That’s like, binge TV they’ve basically given rise to.

But another part of that equation is that I think it’s most of the world putting a hand up and saying, “I don’t want ads anymore. I don’t want to watch this b.s. on TV in between the program I’m trying to watch. I don’t want to be sold on a drug. I don’t want to be sold on Coke. I don’t want to be sold on fast food or Carl’s Jr. or In-N-Out burger or McDonald’s. I want to watch what I want to watch, when I want to watch it, and I don’t want to be disrupted.”

And to me, that’s awesome. Because I’ve always hated disruption advertising. And, you know, I think that Netflix, in a way, has helped to pave a new movement of watching the content when you want. So, FMTV was born out of that, which stands for Food Matters Television. And it’s on FMTV.com, and it launched March last year, so it’s been going for just over a year, and we’ve had over a million view of content in the channel. We’ve got subscribers all around the world. And we’re developing for new platforms. We’re in Roku, which is like an Apple TV in American, and that’s in 10 million homes there. And really trying to help filmmakers that aren’t getting great distribution, plus also help people like you and I that are always thirsty for more knowledge and more information but want it in an entertaining way, where it’s fun to sit down and watch something, bring it together, and help get the message to more people and hopefully create more of a groundswell around this important knowledge.

Stuart Cooke: Brilliant.

Guy Lawrence: Yeah, that’s awesome. We subscribe, and we love it. And we’d certainly recommend anyone listening to this, check it out. FMTV. It’s a great one-stop shop.

Stuart Cooke: Yeah, I was just; I actually loved the mastery, from Food Matters, so you get to delve into more of the individual interviews and learn about that, and just, yeah. It blew me away. That kind of stuff really, really interests me.

James Colquhoun: Yeah, there’s so much great content that you have leave out of a film. And I’ve encouraged a lot of filmmakers that we’ve signed to FMTV to give us their outtakes; to give us the extended interviews. And we get them up there as well, because people watch the film and they get inspired and they go watch the whole interview with, like, XXDr. Ed Lorsoro 0:50:27.000XX and they’ll go watch the whole interview with Gary Tubbs or they’ll go watch the whole interview with whoever. And they’re like, whoa, this is a totally new depth of knowledge that got brushed over in the film, but in that interview they give you information that’s a lot more applicable.

So, yeah, I like that, too, so that’s fun.

Guy Lawrence: Yeah, that’s brilliant, James.

We actually ask a couple of questions on the show every week, before we wrap up, and the first one is: What did you eat yesterday?

James Colquhoun: OK. Cool, cool. For breakfast, I had some sautéed greens and I had a cabbage that was sitting in the fridge, almost turning itself into sauerkraut. So, it was getting old so I ripped a few of the sheets off, chopped the core out, chopped it up into chunks, got some Swiss chard, chopped it, lots of fresh herbs from the garden; got mint and basil.

And with the cruciferous vegetables, like cabbage, you’ve either got to ferment it or steam or fry it, because the goitrogenic effects of the cruciferous vegetable. So, watch out for; they’re the most powerful vegetables we know, like broccoli, kale, cabbage, Romanesque, these sorts of vegetables, are better and more easily digested when they’re slightly cooked.

So, I took some of those greens, fried them all up in a pan, had some soft-boiled eggs. I love soft-boiled eggs; I know some people don’t like them. They’re one of nature’s perfect foods. And make sure to keep the yolks slightly undercooked where possible, because that’s where, contrary to popular belief about eating only the whites, you know, the yolk is where the nutrition is. I mean, that’s where the really powerful DHA and EPA, the essentially fatty acids that drive all sorts of processes in your body, especially in brain function, they’re in there, and they get damaged by heat, so having them slightly undercooked is a good idea.

I also had some breakfast meats, which I don’t do that often, but it was a Sunday morning. And so I had some organic, free-range bacon in there as well. So, that’s something that’s new for me. I started introducing, like, liver meats and organ meats as well. I didn’t have any of them for breakfast though. I didn’t have any toast or gluten. It was just basically greens.

To me, greens, eggs, and then some sort of protein source, so it could be a quinoa or it could be some sort of meat or something, that’s a really filling, super-hearty breakfast. And if you get that, you’re gonna have less blood sugar issues at 10, 11, 12 o’clock. If you wake up and have jam on toast, it’s basically rocket fuel on rocket fuel. So, your blood sugar goes “bang” and down.

So, that was breakfast. What did I have for lunch? What did I have for lunch? I can’t remember. If it comes to me, I’ll remember it. I had a smoothie in the afternoon and it was one that I don’t have often, but I’d bought some pineapples; were available, so I put a little bit of pineapple in a blender and then I put lots and lots of coconut; the creamed coconut. Not coconut cream in a can, but creamed coconuts. So, it’s like they take the whole coconut, they make it into almost like an almond butter cream. It’s ridiculous. Everybody should be on that. So I put heaps of that in. And then I put some coconut milk in as well. And watch out for all the additives and that sort of stuff. You want to try to find one that doesn’t have any of the guar gums or anything like that in there.

Then some ice, maca powder, whole hemp seeds (which are illegal for human consumption in Australia and New Zealand, so I didn’t say that. This was a facial mask, actually, that I made). So, what else did I put in there? That was about it, actually. So, it was like piña colada, really. Oh, actually, I put tahini in there as well, which is milled up sesame seeds. A little bit of that in there. Whizzed that up and it was absolutely amazing. I mean, I always, like, wing it with my smoothies. I’m not a recipe sort of guy, but that was one of the better ones that I’ve made in awhile.

Stuart Cooke: So, was it one or two shots of vodka in there?

James Colquhoun: There was none.

Then I went around to my dad’s place and got a haircut yesterday afternoon. And I had a beer with him at sunset, which was really nice. It was a hand-crafted, three-ingredient IPA from a U.S. brewery. So, always make sure your beers have three or less ingredients. Ideally just three. You can’t really have less than three ingredients. And that’s a German rule, 1846, der Reinheitsgebot, make sure you always try to have German beers if you’re having any.

And for dinner, I actually had a lamb curry, which I made from scratch. And it was like, we had made the recipe in the office the week before. We were doing some filming. And it was so delicious I wanted to make it at home. So I made that from scratch and we had lamb curry with rice.

And to healthify that sort of dish, what we do is have, like, three or four big, heaping tablespoons of sauerkraut on there. So, you’re getting that fermented food with the cooked food. And then also we made another fermented side, which was yogurt with, like, turmeric in there, which is good for inflammation, and fresh cucumber chopped up. And if you don’t do any organic dairy yogurt, you can always have a coconut yogurt in there as well, so it’s no dairy.

And, to me, I still get to have that beautiful, rich, delicious meal, but then have the sauerkraut or the yogurt; any of those fermented sides. Even mix it. I’m not a mixing guy. I like to piece it together. But that was my day. I still don’t remember what I had for lunch, actually.

Guy Lawrence: Maybe you skipped it because your breakfast was so nourishing.

James Colquhoun: Yeah, it was a big, late breakfast. Maybe it was just the smoothie, actually. Yeah, that was yesterday.

Guy Lawrence: That’s awesome, mate.

And the last question is: What’s the best piece of advice you’ve ever been given?

This generally stumps everyone.

James Colquhoun: Yeah. It’s a tough one, because I try to think, well, was it nutrition-based, or is it life based. I mean, you said “best advice.” That’s just wide.

Guy Lawrence: Yeah, anything.

James Colquhoun: I think it’s probably from the big man Tony Robbins again, who I admire his work. He XXcollates? Curates? Creates? some of the best personal work 0:56:55.000XX on the planet, and peak performance work on the planet as well.

And, to me, his statement, “take massive action,” is so simple, but it’s super radical. I mean, you think about that all of us have so many ideas in our day-to-day life. I mean, you guys started an awesome company, you’re getting great information out there; that started as an idea.

I mean, all of us have, and I know you guys probably have another 30 or 50 ideas that you’re thinking about right now. And so am I. So, it’s taking those ideas, distilling it down to your top two or three, and then not thinking about it anymore. Just going and doing it. And, to me, a lot of the things where I’ve had success in my life was from taking massive action, whether that’s learning about a new piece of nutritional information or whether that’s learning about something where you want to have an impact or do some philanthropic work or something. It’s about taking massive action.

It might seem like a little bit of a copout, that statement, but to me that’s a really important element of my life. I think if you learn something and you want to do it, just go do it. And have a blatant disregard for the resources that you have on hand at the time. So, I think people then go, “Well, I can’t take action because of this.” And that’s just b.s. Again, act as if that’s not an issue. You know what I mean? Just go for it. And you find the resources, you find the way, you make it happen; possible.

And with just about everything I’ve done in the last seven or eight years, after completing it, if you’d asked me, would you have done that knowing how difficult it is, it’s like, I probably wouldn’t have started.

Guy Lawrence: No way, yeah.

James Colquhoun: And I think that’s true for everybody. And if you think about that, then it makes that statement even more powerful, which is “take massive action.” Because you realize that had you stalled any longer or had you had hindsight, you probably wouldn’t have done it. So, you’ve got to do it.

Guy Lawrence: Yeah, I couldn’t agree more. It was the same with us. Like, we had nothing when we started. We had no idea what we were doing. But we were passionate and had the intention of getting out there.

Stuart Cooke: That’s right. And I remember reading a book by Richard Branson, and that was his driver. It was: Just do it. Get on with it, and do it. Create the problem, and then something will happen. Because there’s an energy there already.

James Colquhoun: Yeah. Yeah. He did it in a massive way. I love his work as well. “Let’s negotiate a lease of an aircraft!” It’s like, what? Are you kidding me?

And that’s the sort of thing. I think even with the TV station, like, “Let’s create a subscription TV service.” It’s like, well, how do you do that? We’ll need a contract to sign content. OK, let’s do that. Then you need a delivery platform. All right. Let’s build that.

It was like, we had no idea. We just built it from scratch. And now we have an awesome team in here that’s acquiring content. We’re speaking to the biggest distribution companies in the world. They’re based in New York, in L.A. We’re speaking with Jamie Oliver’s team and all these people about signing this content, and we’ve basically made this idea up 12 months ago, 18 months ago, and put it on a contract. And I think that; I don’t think anybody would; I mean, that’s how most businesses start. How most ideas start is it’s just something you’ve created a vision in your mind and you went and did it.

And I think that everyone will acknowledge, like you guys are now, and like I am here, is that if you go back 12 months, eight months, you know, we didn’t have a clue. And it’s that learning. Now I know about contracts. Now our team knows about contracts. You learn more about how to do it. That’s the fun.

Stuart Cooke: That’s brilliant, mate.

Guy Lawrence: And so with all that in mind, what’s next for you guys at Food Matters? Is there anything in the pipeline?

James Colquhoun: There’s a few things in the pipeline. You know, one of the things that, a core message; if I could show you into the kitchen, just around here in the office, we’ve got a poster here, it’s our guiding principle, really, which is how can we help share this life-saving message with more people?

So, I think we’re constantly looking, thinking about that, and musing on it, and thinking, well, how can we; what’s the next step for sharing this message? FMTV was a big deal, it took a lot of our focus, and now, you know, we’re focusing on some more things but we have some food products coming out this year. You know, we’ve got a whole food vitamin C powder, which is awesome because vitamin C’s such a critical nutrient and there’s so many awesome plant-based sources of that, and yet there’s very few quick powder drink mixes you can take. We’re one of the only animals that don’t produce our own vitamin C, so it’s important for us to get it from our diet, and that’s great for stress and all sorts of other things. And energy and mood.

So, there’s a few other products we have coming out like a chocolate and a protein and an update greens in new packaging. I’m looking at that calendar here. We’re working to help create a curated selection of the top sort of 30 or 50 products that Laurentine and I and the team here at Food Matters use on a regular basis and making that available in a store environment where people can just pick them up and stock their kitchen up. So, if you’re either coming at this fresh or you’re some sort of gastronomic guru, sort of get a little bit of a distillation of the years of research we’ve been doing. Plus, that’s been; our research has always been based on tapping into experts who have been doing years more research than us. And then saying, here are top sort of 50 products that we have in our house or in our kitchen and sort of helping recommend.

And it’s a tricky line to walk because we’ve been so heavily education-based, now that we have products it’s like, hang on, people are going to think we’re biased. But I’m just going to hold a pure intention and say, look, these are the products that we use. If you’re gonna have these products, then these are the ones we recommend.

It’s sort of like, you know, you’re welcome to buy it and you’re entirely welcome to go into a corner store and buy something different. I don’t really care. It’s more just about putting that out there, so we’re gonna get more of that out there.

And we’re working on a transformational program, like a 28-day challenge. Like Food Matters challenge or like a mind-body or a whole body challenge. We take people for 28 days and hold their hair through, like, breakfast, lunch, dinner, snacks, exercise, movement, meditation, visualization, mind-body work, and sort of put together a 28-day program and help take people through a process and set them up for some healthy habits for life, because it’s a big challenge that people have and it’s something we want to have a deeper impact with the people that we get to reach. So, that’s on the pipeline for now.

Stuart Cooke: Yeah. Busy boy.

Guy Lawrence: That was fantastic, James. And, look, for anyone listening to this, where would be the best place for them to go to start if they’re not familiar with Food Matters, Hungry for Change, FMTV. Like, on the web?

James Colquhoun: Sure. I think FoodMatters.tv. That’s the hub; that’s the home. Go there. You know, jump on our newsletter list. Check out all the articles and the recipes that we have on the page.

But probably before that I would recommend watching the films. I think the films have this ability to just crack you open. And we all know when we watch a great documentary about a topic we knew nothing about, be it genetically modified organisms or even something completely unrelated, it just completely opens you up. You learn so much in such a short period of time.
So, I actually think if you’re starting here, if you’ve watched some great documentaries, go and watch five or 10 or 15 documentaries. It’s like doing a condensed nutrition and life degree, almost, because you’re getting curated knowledge from great filmmakers. So I’d suggest jumping on FMTV, which is FMTV.com. We have a 10-day trial there as well, a free trial, so you can register as a user and get 10 days free. And you can cancel within those 10 days. So, go in for 10 days to a movie marathon. Watch one a day for 10 days. And then you can absolutely cancel and it doesn’t cost you anything. Or stay in. It’s like $7.95 a month or $79 a year. So, really quite affordable.

And, you know, I guarantee that if you watch 10 or 20 films in there, I will guarantee you’ll have a shift in your perspective on life. And some of the big ones in there right now, I just jotted a few down here, are: E-motion, The Connection, Super Juice Me. Carb-Loaded is a great one about the whole paleo carb question. It’s a fantastic film. Perfect human diet is another one I think your viewers would really enjoy. There’s some great docs in there. Some of the life purpose ones, check on them, like The Shift or even The Connection documentary, the power of the mind-body, watch them and you will not be the same again, I guarantee it. You will be a different person. And that’s an exciting prospect. I mean, nothing’s more powerful than that. I love them.

Guy Lawrence: Yeah, well, mate, that’s brilliant. We’ll link to all the show notes anyway, so anyone that comes in can read the transcript, they’ll be able to click through and check everything out. And may their journey begin there if it hasn’t already, which is fantastic.
So, James, we really appreciate you coming on the show today. That was mindblowing. That was awesome. And, yeah, I have no doubt everyone who listens to this is gonna get very inspired very quickly.

Stuart Cooke: Absolutely. Yeah. There were some huge nuggets of inspiration in there as well. Take-home things. I just love that you can dial in for an hour, listen to a podcast wherever you are, and just empower yourself with this knowledge. Just do it. Start somewhere.

James Colquhoun: Keep up the great work, guy. Great chatting, Guy. Awesome, Stu.

Guy Lawrence: Thanks, James. Speak soon. Bye-bye mate.

James Colquhoun: Bye-bye.

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

Inflammation; Why It Matters & What You Can Do About It

how to reduce inflammation

Guy: Inflammation; a word we hear often when it comes to our health, lifestyles and exercise regime, but do we really know what it is?

For me personally, I keep inflammation well on my radar when it comes to the food choices I make, my exercise recovery tactics, stress reduction and getting a good nights sleep. When it comes to ones health, I believe it’s one of most important words you’ll ever hear and it’s something you REALLY need to understand so you can make the right choice to reduce the effects in your daily life (especially as we get older). For the sake of 3 minutes of your time, you will hear Dr John Hart share what is probably the best description of inflammation I’ve heard!

What are your inflammation reduction tactics? Would love to hear your thoughts in the comments below…



The above video is 3:03 minutes long.

You Can WATCH The FULL INTERVIEW with Dr John Hart HERE.

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

Guy Lawrence: Yeah.

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

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

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

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

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

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

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

Stuart Cooke: Right.

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

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

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

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

available in the USA

usa shop – click here

Probably The Best Description Of Inflammation You’ll Ever Hear



The above video is 3:03 minutes long.

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

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

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

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

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


Audio Version of the Full Interview Here:


downloaditunesListen to Stitcher
In this episode we talk about:

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

CLICK HERE for all Episodes of 180TV

Get More of Dr John Hart Here:

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

Full Transcript Interview:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Stuart Cooke: Hello.

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

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

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

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

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

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

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

Guy Lawrence: Yeah.

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

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

Stuart Cooke: Okay.

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

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

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

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

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

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

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

Guy Lawrence: Yeah.

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

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

Stuart Cooke: Yeah.

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

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

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

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

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

Guy Lawrence: Yeah.

Stuart Cooke: Quality of life.

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

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

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

Stuart Cooke: Yes.

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

Stuart Cooke: Exactly.

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

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

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

Guy Lawrence: Yeah.

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

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

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

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

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

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

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

Stuart Cooke: Right.

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

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

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

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

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

Guy Lawrence: Sure.

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

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

Stuart Cooke: Right.

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

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

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

Guy Lawrence: Yeah.

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

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

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

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

Guy Lawrence: And out you go.

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

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

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

Stuart Cooke: Hmm.

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

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

Guy Lawrence: Yeah.

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

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

Stuart Cooke: Wow!

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

Guy Lawrence: Wow!

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

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

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

Guy Lawrence: Yeah.

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

Guy Lawrence: Yeah.

Stuart Cooke: Wow.

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

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

Guy Lawrence: Okay.

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

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

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

Stuart Cooke: Yeah.

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

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

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

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

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

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

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

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

Dr. John Hart: Yeah.

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

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

Stuart Cooke: Yes.

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

Stuart Cooke: Yeah.

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

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

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

Guy Lawrence: Yeah, right.

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

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

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

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

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

Guy Lawrence: Yeah.

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

Guy Lawrence: Yeah.

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

Guy Lawrence: Go on, Stu.

Stuart Cooke: Well, I was …

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

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

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

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

Stuart Cooke: Yes.

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

Guy Lawrence: Yeah.

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

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

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

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

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

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

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

I like the primal type diet.

Stuart Cooke: Yes.

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

Stuart Cooke: Yeah.

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

Guy Lawrence: Yeah.

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

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

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

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

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

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

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

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

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

Guy Lawrence: Okay.

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

Guy Lawrence: Yup.

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

Guy Lawrence: Yeah.

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

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

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

Stuart Cooke: Yes.

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

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

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

Stuart Cooke: Yeah.

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

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

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

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

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

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

Stuart Cooke: Yes.

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

Stuart Cooke: Right.

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

Stuart Cooke: Yeah.

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

Stuart Cooke: Yeah.

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

Stuart Cooke: Got it.

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

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

Stuart Cooke: Yeah.

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

Stuart Cooke: Okay.

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

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

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

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

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

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

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

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

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

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

Guy Lawrence: That’s incredible.

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

Guy Lawrence: Don’t abuse it. Yeah.

Dr. John Hart: With their lifestyle.

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

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

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

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

Dr. John Hart: Yeah. Metformin.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Guy Lawrence: Wow.

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

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

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

Dr. John Hart: Yeah.

Guy Lawrence: We can.

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

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

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

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

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

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

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

Dr. John Hart: No. That’s not enough.

Guy Lawrence. Oh. It’s not enough?

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

Guy Lawrence: Got it.

Stuart Cooke: Got it.

Interesting.

Guy Lawrence: Great advice. Yeah.

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

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

Guy Lawrence: Yeah.

Stuart Cooke: That’s interesting.

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

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

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

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

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

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

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

Stuart Cooke: Perfect.

Guy Lawrence: Fantastic.

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

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

Guy Lawrence: Perfect.

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

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

Stuart Cooke: That’s true.

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

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

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

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

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

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

Guy Lawrence: Fantastic. Brilliant.

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

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

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

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

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

Stuart Cooke: Thank you, John.

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

Discover One Powerful Health Strategy That Everybody Needs to Know

The above video is 1 minute 52 seconds long.

wes carr

This week we welcome musician Wes Carr to the show. Wes has an amazing story to share with us as he’s been on quite a journey.

Wes openly speaks to us about his battle with depression and anxiety, and how he’s been using nutrition and meditation with great success to help combat these in his everyday life over the last few years.

If you’re not familiar with Wes Carr, yes, he’s a musician here in Australia. He’s worked alongside icons like Paul Mac, Missy Higgins, Don Walker, and Andrew Farris from INXS to name a few.

If you enjoy inspiring and transformational stories, then this podcast is for you!

You can also catch Wes live on his Australian tour: Here Comes the Sun – A journey through the songs & memoirs of George Harrison.

Full Interview with musician Wes Carr:

Rock ’n’ Roll & Depression To The Paleo Way. How I Transformed My Health


downloaditunes
In this episode we talk about:

  • From Australian Idol to the Paleo Way – What happened?
  • From Rock ‘n’ Roll, Vodka & Depression to Transforming my Lifestyle… The Steps I Took
  • Why I Meditate Daily and What Techniques I use
  • His Thoughts On the Paleo Diet & How He Incorporates it
  • And much much more…

CLICK HERE for all Episodes of the 180 Podcast

Get More of Mark Sisson Here:

Full Wes Carr Transcript

Guy Lawrence: Hey, this is Guy Lawrence from 180 Nutrition, and welcome to another episode of the Health Sessions. You know, thinking back a couple of years ago I was sitting in a friend’s car and they played me song and the song was called Blood and Bone. And little did I know that musician would end up on our podcast a couple of years later.

Yes, his name is Wes Carr and even more so little did I know that he had an amazing story to share with us and he’s been on quite a journey. If you’re not familiar with Wes Carr, he’s a musician here in Australia. He’s also worked alongside icons like Paul Mac, Missy Higgins, Don Walker, and Andrew Farris from INXS to name a few.

Pretty amazing resume. But Wes actually has openly spoke about his battle with depression and anxiety, and he comes on the show today to share with us about using nutrition and meditation to help combat those things and bring them to his everyday life.

And I have to say about Wes, he’s one very positive, happy, great guy, and it was a pleasure to have him on the show today and, yeah, you’re gonna get lots out of this.

Also, Wes is actually touring around Australia at the moment. His tour is called Here Comes the Sun: A Journey Through Songs and Memoirs of George Harrison. And I will be definitely checking it out myself. So, if you want to go and see Wes in person, after this podcast, now is the time to do it.

As always, if you’re listening to this podcast, a little bit of feedback is always great to hear from you. Simply drop us an email: 180Nutrition.com.au. And also a review is a great way through iTunes. It takes two minutes to do. Hit the Subscribe and five-star as well. Really appreciate it. Get feedback that way, but it also helps us with our rankings and we know that you’re enjoying these podcasts as well and we can reach more people.

And it’s fantastic and I feel very blessed to be doing these podcasts with such amazing people. And I have no doubt you’re going to enjoy this podcast along with many others today as well.

So, yeah, let’s go over to Wes Carr. Enjoy.

All right, let’s start, eh? Let’s rock and roll; excuse the pun, Wes.

So, hey, this is Guy Lawrence. I’m joined with Stuart Cooke, as always. Hey, Stu. And our fantastic guest today is Wes Carr. Wes, welcome to the show, mate.

Wes Carr: Thanks, guys. Thanks very much.

Guy Lawrence: Wes, I was thinking we’ve had athletes, triathlons, CrossFitters, naturopaths, doctors. And we had a chef last week; Pete Evans came on. And you’re our first musician, mate.

Wes Carr: I am?

Guy Lawrence: Yeah. And we’re very excited about that. So, every podcast, mate, what we do is get some; just tell us a little bit about your journey, what you do, before we get on to the health topic of everything, which we’re excited to talk to you about. Can you just tell us a little bit about, I guess, your music journey? You know; when did all that start?

Wes Carr: Yeah. Look, I started sort of singing and dancing and performing when I was I think about 2 years old. I put on the Michael Jackson album Thriller like every ’80s child and went nuts, basically.

And that was it, really, and then I kind of decided to start writing at about 12. I picked up the guitar and I just wrote and wrote and wrote and wrote, basically was obsessed with music, really, all the way through my; all the way up until sort of, yeah, now, really. I mean, I’ve always been a musician and entered Australian Idol in 2008. And basically I’ve been in bands and I’ve been in the industry for 10, 12 years and I’ve been in a band Ben Gillies from Silverchair; that was probably the most profile I’ve had before Australian Idol.

And then when I entered that competition it was kind of frowned upon back then, in the industry, because it sort has this sort of stigma that anyone who goes into those shows, they don’t have much experience. Whereas I had quite a lot of experience in the lead-up to something like that.

And it was really me just kind of throwing caution at the wind and just sort of experimenting with a whole different mentality about going about doing things. And I kind of foresaw that the old mentality in the music industry that they still kind of bash these days is that, you know, you have to be laying in the gutter to sort of make it in the industry. You know? You’re gonna have to pay your dues and all that bullshit.

And I understand it in a certain respect, because you do need to have a sense of yourself and you do need to know a bit more about your craft than just wanting to be famous. But for me, I’ve never really wanted to be, kind of, you know, famous for just being famous. It was more about going onto the short and basically just releasing everything that I had under my belt for the last 15 years of my experience.

And that’s all I did. And I was fortunate enough to go on and win the show and be known for winning Australian Idol, which then I discovered that was a little bit of a struggle, because being known for winning something like Australian Idol, you become “that guy from that show” more than that guy who writes this song or that guy who… So, it’s a big leap; you sort of throw a lot of stuff out the window whilst doing it, but at the end of the day it gives you a leg up in the public arena and you get to have a stance, a voice that’s to what you love doing, I suppose.

So, you know, I’m grateful for it but it has been quite a long journey, I suppose, finding my way through it all and seeing what it means, you know? And now seven years later I’m sort of looking back at it all and really sort of saying, you know, most of it’s bullshit, really, but (really, it is) but you get to find a sense of yourself and you get to find; it’s all about you, really. I mean, at the end of the day we’re all here to sort of learn and grow and fully experience; constantly change and experience new things. And that was sort of what I did, and met a lot of cool, interesting people along the way, you know?

And I’ve done that, I’ve worked with a lot of people, I’ve been over to L.A. I’ve worked with Joe Cocker. This was all before Idol, you know. I worked with a lot of different, amazing famous, very famous, acts and people that I’ve met before and after. And they’ve all taught me many things along the way and, you know, now it’s all; now I’m sitting here talking to you guys.

Stuart Cooke: I actually watched, strangely enough, that was the only Australian Idol I’ve ever watched. And I watched it from Day 1 all the way through to the finals. So I know a little bit about your journey on there. And we were engrossed as a family sitting there, and you get so dialed in.

But I was intrigued that, so, from Australian Idol seven years ago to now the Paleo Way with Pete Evans and Nora Gedgaudas. How did that ever come about?

Wes Carr: I lived next door to a mate of mine who’s a really good friend of mine now whose name is Dino Gladstone or Dean Gladstone; they call him Dino on the show, which is Bondi Rescue, which he’s famous for. I lived next door to him in… I’m not gonna give his address out.
And this was sort of straight after the show. Or kind of two years after the show, really, and I’d been on tour for two years, basically drunk, I think, everyone in Bondi’s body weight in vodka on tour.

And I’d been pretty much partying kind of all the way through that and just playing shows. You know how it is. It’s just sort of becomes like a novelty; it just becomes a joke, really, of like how much alcohol is on the rider and everything at the end of the day, after massive shows and things. It is kind of; I don’t know. I just exhausted myself, I think. I just tried to be something that I really wasn’t, in a way. I learned a lot of that through that mentality. So, when I met Dino he kind of steered me in a different direction. I started training with him and just hanging out a bit more, talking to him.

And he introduced me to a book called Primal Body, Primal Mind. And I read a bit of that and I remember him giving it to me, actually, we were on the Cooper Park stairs, which is probably the worst, or some of the worst stairs you can run up and down in Sydney. They are like the “death stairs,” I call them.

And we were training one day and he gave me this book and I read a bit of it and it just kind of opened my eyes up. And then he really just changed my whole perception on food and what food does. It’s like, I had grew up in a household where I don’t think I ever once thought about food as being medicine or anything to do with anything other than being tasty. That was basically what my education of food was. Because growing up in Adelaide, working-class Adelaide, you just don’t think about these things. You just sort of go to school and come home and drink your Farmers Union iced coffee and…

What I used to do XXJohnny in town/talent school in ?? 0:10:00.000XX as a kid and I was XXon the team/a teen??XX in Adelaide and all that stuff. So, we set up a schedule of going from school to the city five nights a week, and every night we’d have McDonald’s for dinner. I mean, that’s kind of what you did. It was cheap, easy, no one ever really thought about it, it was just the way it was. You know?

So, getting back to Dino, like, that was just an explosion for me to finally go, “Wow, OK?” He didn’t eat grains and all this sort of stuff. What the hell is all this about? And he was making these smoothies and just really into his food and talking about food. And when he spoke about his food, he lit up and it was like; it was just this amazing kind of person; he just kind of became this other person. It was great to see. I thought, God, there’s something in this.

And that was about six years ago, I think. Five years ago.

Guy Lawrence: What made you open to that, you know?

Wes Carr: I think because I really admired Dino for his energy. He has a real just this enigmatic energy that when he talks, you know there’s something in here because he’s so, not “obsessed” is the wrong word, but so; he just loves what he does. You know? All those guys down there do, you know? That’s why they do what they do is they…

But, you know, I think for me that they’re just really good inspirations and really good role models for people, especially like me who came after having all-nighters and just boozed, basically, and destroyed, and running around the world catching flights going… And then also having a disposition to anxiety and depression, which I think I was just trying to numb myself with XXaudio glitch 0:12:04.000XX and everything else that was going on with the prescription pills and everything.

And then he just sort of; and slowly but surely I started waking up to the fact that, “Oh, wow! This does really work.” And it took a very long time because I was the only person in my camp that when we went on holidays and things I’d bring my own food in an Esky and I’d basically just copy what Dino used to do. And I bought what Dino bought and everything that Dino did, I just basically mirrored for awhile until I started getting a little bit more like, “OK, there’s something in this.” I don’t know how it’s going to be sustainable because it was really expensive back then, even four or five years ago, it was quite expensive. These days it’s becoming more mainstream and hopefully it becomes more mainstream so the price is lower and there’s markets and there’s a lot more avenues now, but it took a long time to kind of start working up to this, I think, a long time ago.

I mean, paleo wasn’t in the mainstream psyche at the time. It was just the word that I don’t really understand, you know? It was just a lifestyle choice for me that I seem to resonate with.

Guy Lawrence: Have you always suffered from anxiety and depression? You mentioned it. Or was that something that was fueled from the public eye?

Wes Carr: No. I always had a disposition to severe anxiety. It’s more like terror. I’ve never really had it diagnosed properly, I don’t think, because it sort of shifts around a bit, you know? There’s anxiety attacks, there’s the depression, and then there’s the obsessive thinking that…

I was just talking to a; I was just on the Paleo Way tour in Cairns, I was talking to a little boy, a very inspirational little boy who had changed his diet and has changed his life. But he has obsessive compulsive disorder and what he described basically, when I have my, what I sort of call “episode” where I sort of; I’ve got this one terror thought that I can’t get out of my head and it just kind of goes around and around and around and around. And it just becomes more and more and more and more, I suppose, violent, in my head.

And I basically can’t move. I just can’t get out of the house. I can’t do anything. It cripples me inside and outside.

And so I’ve always had that, and that sort of got worse and worse and worse over the years. And that’s just sort of, it comes in sort of stages maybe twice a year or once every two years. It doesn’t really matter when it comes. It just hits like a freight train when it does.

But I’ve recently realized, my wife’s done the XXINN course 0:15:07.000XX, and my little man has had trouble with sensory processing and all that when he was born. And it’s all to do with gut, really. I mean, that’s your biggest brain in your body. You know?

And so for me to constantly be aware of that and keep on the path of trying to change my gut bacteria and giving it the right foods, then I can change my brain. And then I can work on my thoughts.

But when it’s physical, I feel like you struggle with the thoughts. So you’ve got to kind of treat your physical and then treat your psychological and then it will start working all in all.

Sometimes I don’t really treat my physical well and I sort of shift backwards and forwards, because it is a big step and it’s also a very; you’ve got to be very highly committed to it in quite a strict manner to be able to repair your body and have that mentality. It’s like a mantra. You’ve got to have that mentality every day, all the time, you’ve got to wake up and…

Guy Lawrence: It takes work, doesn’t it?

Wes Carr: It just takes a lot of work. At the moment, I’m trying to get off the caffeine. You know? I’ve been an avid tea drinker for ever since I can remember. And I love my cup of tea in the morning, but then it’s got more caffeine in it than coffee, they say. And it acts differently in the body. But still, and I’ve been 10 days off the caffeine, that’s the last thing I probably need to get off of.

And, for me, I feel even better clarity of mind and able to keep up with a 2-year-old sometimes. It’s still a lot better than walking around with this kind of fake energy for awhile.

Guy Lawrence: Yeah. It must have been great for you to meet Nora on the Paleo Way after reading the book as well and being able to spend some time with her.

Wes Carr: Yeah, it was a bit of trick, really. It was quite strange. You know, sometimes you sort of get exposed to these people and all of a sudden, bang, they’re in your life. It’s just bizarre. That happened with Joe Cocker and myself. My dad used to do these really bad Joe Cocker impersonations at Christmas time and then all of a sudden there I am meeting him and going over. So, yeah.

It’s happened most of my life. It’s sort of funny. It’s like whoever I think about sometimes they turn up in my life, which is, yeah…

Guy Lawrence: Oh, it’s great. But even to share your story. Because the Paleo Way was a successful tool, clearly. I mean, I went to the Sydney one and I think there was 1110 people there or something.

Wes Carr: Yeah. It’s been nuts. I mean, I think for me to watch it on the outskirts this time around; I was on the first one and then my wife’s on the second one here, and I’m playing at it and playing music. You know, I think for me, watching it all evolve into the mainstream, it’s like we’re saying the world’s flat again. Like, the media have responded in such an aggressive fashion. And it’s just so unfair because it’s just not; it’s not at all controversial when you look at what you’re saying and whatever everybody’s saying with the paleo lifestyle. It’s just pretty bloody simple really.

But then you’ve got to look at all the publications that are writing these things and what their alliances are. You know?

Guy Lawrence: But I think it’s a big shift mentally for people as well. Like, I was in the same boat as you whereas I grew up without a second thought about food. And you almost have to have a bit of a nudge, if you like, by the universe or whatever it is, pain, or whatever it may be, before you look into these kind of; look at the food that you eat and how it applies to your own health.

I think it can be quite a bit ask for people at times, even though it is actually quite simple really.

Wes Carr: Yeah, I think it is a big ask. I mean, I always look at my mum and God bless my mum. I always look at her for examples as to how I suppose 90 percent of the psyche of the public think, because mum’s from Adelaide, she’s been in suburbia all her life, and she’s read the news, watched the news on the telly, and goes to work. And that’s her sort of everything.

But that’s kind of what people do, I suppose. They get up, they read the paper, they read “fear, fear, fear, fear, fear.” They go to work. They just eat whatever they can, because it’s quick and easy and cheap. Then come home. They watch the news. “Fear, fear, fear, fear, fear.” They go to sleep. And then they get up and repeat.

And then on the weekends they have; they go away with the family or something and they recharge and then back. And it’s the same old routine. And it’s just a treadmill. And it’s a little bit insane. Well, a whole lot of insane. But, you know, I think if you can just break away from that and just be aware of one thing or change just one thing about your life that you kind of think “I could do away with that” and just slowly chip away at your so-called routine and start reading a book or just go out for a walk in the sunshine at lunch break and not sit at your desk eating.

Just something really simple that changes that routine. You start becoming a little bit; that little hole that you’re looking through starts becoming a little wider and wider and wider. And if you’re looking through a small hole, you’re gonna only see through that small hole. But if you start looking through, you start breaking that hole apart, a little bit by little bit, you start seeing a little bit more of the entirety of what’s going on around you and what’s happening, you know?

And there is a lot more happening in the world or a lot more awareness going on than there’s ever been because of such readily communication that we’re all involved in and where we are and the Internet and where we log on.

A lot of people read Facebook now as the newspaper, more so, instead of XXsubtext?? 0:22:03.000XX

Guy Lawrence: Yeah. I think the average person logs in, I think it’s five times a day, to Facebook? It’s something like that.

Wes Carr: Yeah, so, it’s in your phone. I mean, I wouldn’t be surprised if it was 15 times a day, to be honest. Because you’re on your phone and you’re on the bus, you’re on Facebook. You’re waiting on the bus… Like, I mean, I look around at a café and there’s people just on their phones, you know?

It’s a little worrying, but, you know, as long as they’re kind of, I don’t know, reading something that’s sort of expanding their minds instead of “the dog did a poo on my lawn this morning” or something, you know. Some weird… If they’re reading something of worth, then I agree with the communication. But the irony is that we’ve got so much communication now that nobody; it feels like nobody’s really communicating.

And it takes people like a Pete Evans or somebody to kind of put their hand up and say, look, you know, what’s going on over here? I mean, a lot of people are calling him “evangelical” or whatever, but maybe that’s what’s needed at the moment to sort of get through, penetrate through to the mainstream. You know?

The media are only going to report and laugh about it. It’s become a bit like the court jesters back in the medieval times, the media, I think. So I think, you know, that’s the thing.

Guy Lawrence: The great thing with Pete is that he’s making people think about what they’re eating.

Wes Carr: That’s right. And I think that’s all he wants. I mean, he’s not the devil and all this other stuff; all this rubbish that’s coming out. It’s just ridiculous. If people could think about just; if people could think why; what’s the agenda with the newspaper? Why are they writing this stuff? Why are they bullying these people? They’re just basically trying to spread some love into the world. You know? That’s basically what it all is. That’s what I believe.

Stuart Cooke: It’s not as if he’s pushing a potato juice diet. You know?

Wes Carr: Yeah.

Stuart Cooke: It makes perfect sense. He’s really pushing what our grandparents used to eat before everything got screwy.

Wes Carr: Absolutely. That’s all it is, you know? That’s all it is. It’s just what our grandparents used to eat. And, you know, it’s deemed like they’re running around saying it’s gonna kill a baby, which is just absolutely ridiculous. You know? My boy grew up on the food and he’s the smartest kid I’ve ever known. I may be biased, but he really is. He’s two and a half and he’s talking whole sentences because his brain’s had the good fats, and it’s just bloody common sense, to be honest.

And, for me, getting back to my journey with it all, it’s like, you know, for me, a big thing is meditation. I mean, it’s more about, for me, it’s more about the soul and looking after your body, but also what comes; what’s around your body, you know?

And that’s who we are really, I think.

Stuart Cooke: I’ve heard the term “spiritual transformation” in some of media articles that I was reading prior to the interview. Is that something that you could explain a little for us?

Wes Carr: That’s funny because I never read anything about that.

Guy Lawrence: The media are at it again!

Stuart Cooke: They are. They are.

Wes Carr: Oh, well. As long as I’m not; you know XXa killer?? 0:25:39.000XX or something, I’m good.

Yeah, look, you know. For me, that’s another thing that came around about five years ago was transcendental meditation. I just; I had always really thought about meditation as being a bit, sort of “girly.” A little bit like, “Oh, what do you want to do that for? Sitting around and just kind of, yeah right.”

And I suppose I’ve been meditating anyway while playing music. That’s a meditation, absolutely. When you’re on stage it feels like you’ve disappeared for an hour and a half and then come back and when you get off stage you’re back there again and it takes you awhile to come down from being on stage.

But, yeah, that is a mediation as well. But for me, transcendental meditation, when I first did it, I went and saw a really amazing person called Carol Maher in Sydney and she taught; she gave me a sound, a mantra, and I just; she just sort of said, now just sit there. And she kind of integrated it into my psyche or system or whatever. You know?

And I just started kind of saying this word over and over again, and, man, it was like; I don’t know. I think David Lynch has the best analogy, which is he just sort of says it’s like standing in a lift and having the lift ropes being cut and you sort of free-fall down the shaft of the lift.

And it’s a bit like that. You just sort of, you kind of close up…

Stuart Cooke: How often do you meditate?

Wes Carr: It’s meant to be twice a day. So…

Guy Lawrence: For how long?

Wes Carr: Well, I do a thing called the Flying Sutras as well, which takes another 10 minutes on my 20 minutes. So, it’s an half an hour a day, morning and night. So, I get up early to do it. I have to get up early, really, to do it. Otherwise, I just can’t do it.

And then the night time’s a little bit harder to fit in with babies and everything else. But I still try to get into it, even if it’s just before I sleep. But it does help me a lot to balance my life, I think.

And some days, it’s funny because you start off with a mantra and you think, “I’m just going to really concentrate on a mantra.” And then boom, you’re off. And you’ve just got about 600 things that you discover that’s in your head that needs to be kind of almost like washed away.

Guy Lawrence: Like hitting the Reset button, is it, would you say?

Wes Carr: Yeah. It’s like; they say it’s like a bath-clean mind or a shower-clean mind. It’s funny, you know. As soon as you go into a meditation state, you realize how much is built up in your mind that you don’t know is there until you look within.

And once you look in, you see it all lined up all in a row and it feels like you need to deal with that stuff before you start with your everyday stuff.

And that’s what a lot of people don’t realize that there’s a lot of stuff going in your mind on a subconscious level or whatever it is under the surface that hasn’t been dealt with yet.

So, that’s why a lot of people feel stressed without knowing that they feel stressed. Or, I’m sorry, without knowing what it is that they’re stressed out about.

Guy Lawrence: Did you have coaching for a long time, Wes, or was this something you just pick up? Because I often hear people talk about meditation. But I don’t see many people that are actually habitually doing it on a regular basis.

Wes Carr: Yeah. I noticed that my life becomes a lot more powerful when I do it a lot more than if I skip a few or whatever and all of that.

I seem to go off on tangents or I start a song and don’t finish it. And I’m over here and I’m over there and I’m doing this and I’ve got 300 things going all at once. But if I just stop for that minute. And actually people say, “Oh, where do you get the time to do hours worth of meditation every day, morning and night?” And it’s like, well, I… Sometimes I don’t. But when I do do it I find that I achieve more. It’s like “do less, achieve more.” It’s that Tao Te Ching thing.

But a lot of people don’t trust that. They think that if you run around frantically and try to achieve more, you get more. And that’s not the way it is. It’s like, you know, you’ve got to give a little to get a little. You know? That’s the kind of thing; I think that’s what meditation’s all about. It makes you realize that if your mind’s right, you can sort of achieve anything, really. But you’ve got to take the time to practice it.

And it kind of makes your life feel better and then everyone else around you. You know? Because then you’re a little bit more relaxed so then it’s sort of a bit more…

Guy Lawrence: Yeah. Fascinating.

Wes Carr: I think we’re taught to sort of get up and go, like, from the word “go,” you know, from school. I remember: “Work hard. Everything’s hard. You have to work at it. Work, work, work. Hard, hard, hard.” This, that, and the other. Fourteen hours a day. Come home, collapse, get up, do it again, eat shit food.

All of this stuff is just like, from birth. So, you know, if you kind of can wake a up a little around 30 or so is a good age to do it. You kind of come in, reprogram it all and start going, “Hey, well that didn’t really work for me.” Because it doesn’t really work. This all hard work. This whole mentality of pushing shit up a hill all the time. You’ve got to just sort of, yeah, think about it a bit more, you know?

Guy Lawrence: Oh, definitely. It’s funny enough. Myself and Stu did a talk at the Mark Sisson event two weeks ago, the Primal. And one of the things then, as well, I think was a major factor that we ended up talking about was about finding your purpose and passion in life and actually… because then it doesn’t feel like hard work. If you can start to find more purpose with what you’re doing every day, I think it’s a huge thing for your own sanity and health overall. Because it’s gonna wear you down. It has to.

Wes Carr: And it gives you the ease, so therefore the hard work, yeah, like you said, it doesn’t feel like hard work. It probably is hard work to work at it but it doesn’t feel like that, you know? And it gives you the ease to then go and achieve something of a standard that you’re happy with and not just kind of stuck behind a…

Guy Lawrence: Massively.

So, with everything you’ve sort of learned on your own journey so far, Wes, what would your advice to be to anyone that could be listening to this that is suffering from anxiety and depression? Like, what have been the key points for you that you could pass on to those people?

Wes Carr: I think; I read somewhere that Maharishi, actually, the guy who made transcendental meditation famous, Maharishi Mahesh Yogi, who was famous through; George Harrison went and got him; basically made him a world-famous guy overnight.

He said: When you experience fear and experience anxiety or anything like that, it’s actually the release of it. So, you’re releasing something within, that’s embedded within you, and if you just let it be released, you let it go, if you can let it go, it will go, it will subside, “all things must pass.” Which is a George Harrison quote.

Everything; it’s not going to be like this for the rest of your life. It feels like that way, and God, don’t I know that, where I couldn’t; I was so debilitated in my mind that that was it for me. I was fed up. The last experience or episode I had was really the one that was really the most violent one. It was something that I just could not escape.

And even if you looked at me you probably wouldn’t have known anything was going on. I had to fly to Groote Eylandt, of all places, on a tiny little plane from Sydney at the time and I was in desperate, desperate need of help somewhere. And I thought, “This is it. This is never gonna go away. And my worst terrors and fears are just going to be realized.”

And I now know that, you know, for me, I’m not anti-medication. I’m pro information. I’m not anti anything. If you need that, for the interim, do it, because it then will get your synapses working better. The Eastern and Western philosophies should mesh together. We should all have; if we have the Western philosophies of medication and all of that sort of stuff, we’ve got to have the Eastern where it’s the natural, and, I think, still, to this day, very progressive way of looking at things.

But if we have those both working together, which I’ve done, it helps you; it gives you so much more power. The Eastern philosophies give you so much more power and confidence to then go and become a natural healer or to heal naturally. It can really change your brain. It can reprogram your brain just by one happy thought in the morning.

It does work. You can get out of your funk. You can get out of your deep, darkest place. It’s a very, very easy thing to do but it doesn’t sound very easy when you’re in there. But just trust me. You can do it, just by one little thought: changing your routine, making a different; going to work a different way or go for a swim in the mornings or go to the ocean or go for a walk on the beach or something like that that changes; gets you out of your routine. Gets you out of your funk.

But, you know, in saying that, there are people out there who are chemically; there’s chemical and things out of balance or whatever, which I’ve had as well, and you probably do need some sort of help there, professional help that needs to be guided.

But be aware of the negativity, too, that comes with it. Because it’s not negative. You’re not crazy. I don’t believe anyone’s crazy. I think it’s just an issue with either their health or their backgrounds or something that you can reprogram very easily. We are all very intelligent machines and spiritual beings.

Stuart Cooke: We’re all capable of being happy and healthy. And I was interested in your comment before about the connection of the gut health to brain health. And so I was just wondering what strategies would you implement then from a nutritional perspective to nourish your gut?

Wes Carr: Well, I; this is my just repeating my wife, Pete, Nora, all the guys who are on the Paleo Way tour at the moment. Helen Padarin. It’s that, and I do struggle with this too, because my ego and my rock ’n’ roll background goes, “Bloody hell! This is all bullshit!”

But then my common sense kicks in and goes, “No, it’s not.” You know?

And it is. Fermented foods. A little bit every day, with every meal. Bone broth, which is amazing for you, for anything. Anything. Bone broths are just, like, the best. Fermented foods. You know: good fats. I don’t eat any legumes. Granted, I’m just basically rattling off the paleo diet. But really that’s all, for me, that’s what works the most. And small amount of meat and high; a lot of greens, basically, that’s all I eat, really. I go for the greens. Kale. I love kale. And just super… And green smoothies. Anything green and changing meat up every day. I’m just gonna have lamb, fish, beef, you know. Diversity. And just make it interesting.

And it’s pretty easy, really. And it’s pretty damn basic, too, I think.

Stuart Cooke: How empowering then is this, really, considering now that you can apply everything that you’ve learned to your son? Because I’ve got three daughters and they’re young and I think about what I ate when I was young. And we didn’t know. We lived in a society; we just didn’t know. It was microwaved TV dinners, fast food, sodas, McDonald’s. We were kids of the ’80s, you know.

Guy Lawrence: Exactly right.

Stuart Cooke: We can think about food as information. Food is ultimately nourishing. And we can help these guys grow in ways that we didn’t have access to years ago. So, any particulars for your child’s diet that you pull in every day as a staple?

Wes Carr: Yeah. For me, with the little man, Charlie has been; I mean, she’s got a book coming out soon. The Bubba Yum Yum book that’s the most controversial bloody book this side… in Australia, which basically just has nutrition. It’s unbelievable.

So, yeah, for me, I just think that… He just eats basically what I eat, but on a smaller scale, really. And he has a tiny bit of fermented foods, he has bone broths, he has; just meat once or twice a day. His gut is absolutely; we’re always trying to fit his gut because he just has sensory processing disorders and he was born on spectrum and he stimming and everything when he was born, which means they were showing a lot of signs of being autistic.

So, we went down this path very happily and very readily when we were advised to. I’d already known about it from my introduction from Dino anyway, so it wasn’t really hard for us to do it. But it really worked for him. He couldn’t take mum’s breast milk. So that was very traumatic for Charlie. And then we went through a whole bunch of different problems with him, formulas, and we just realized that all these formulas had, like, toxic crap in them. You know? It’s just junk. And it just makes him full. It doesn’t give him any actual nutrition at all, value at all, I don’t think. Corn syrup and all this other stuff.

So, you know, for us that’s when we found the Weston A. Price and we started making our own formula. And it really worked for him. And that’s when it started; and he loved it. And I just seems good for him. It seemed better for him than, say, your formula you get off your shelf that’s been in a tin for the last how every many years with whatever crawling all over it.

So, I mean, “breast is always best,” they say, but this was the second option that we thought would be great for him. They’re saying it’s too much vitamin A and all that, but that’s only synthetic vitamin A. It’s not natural vitamin A in all this stuff. So, there’s a lot of loopholes that the media have run with that have given it a very dark start and made it have a stigma around it because it’s new and; “new” in inverted commas, which it was only being used in the 1930s and ’40s by our grandparents as a staple diet for kids.

So, it’s funny, and it’s been published over 500,000 times, this recipe. It’s not actually a “new” recipe.

Stuart Cooke: It’s that new!

Wes Carr: It’s that new, man! It’s hilarious how; I don’t know what’s going on in Australia at the moment, but there’s a bit of a shakeup there. Don’t get me started with the indigenous communities. But, you know, I think in Australia we really have to start bloody getting up, world, and waking up a little bit and just realizing that the world is changing and it’s happening for the better.

And there is a beautiful, very non-aggressive revolution going on in the food industry and that’s our future and that’s our kids’ future.

Guy Lawrence: And ultimately what we want to do is be the best version of ourselves that we can be, and it we can do that through food, then why wouldn’t we?

Wes Carr: Absolutely. I mean, we are what we eat, isn’t it? Or we are what we absorb.

Stuart Cooke: It is completely. Where our kids are concerned, too, I mean, we’re great proponents of, regardless of who you are or what you do, we should generally eat the same things, but the volumes will change. So, you know, if you’re a super athlete then you’re gonna eat a little bit more.

Wes Carr: It’s a fine reality, isn’t it? Absolutely. It’s all about your individual needs, you know? That’s what it’s all about. I mean, what works for me doesn’t necessarily work for you.

But in saying that, the awareness, it’s all about being aware of what you’re eating and aware of who you are. You know? And why we’re here and all that.

Guy Lawrence: Yeah. But I generally think, as well, the thirst for knowledge from general people is definitely there, because we’ve been at this for five years, roughly. When we started, people were: “What the hell are you two banging on about?”

And now it’s a completely different story. The podcast gets downloaded by the thousands and the content gets read all the time. There’s an awareness happening and the shift is coming, for sure.

Wes Carr: Right. And the people are just sick of the same old thing that’s making them sick. And I think it’s incredible, actually. I believe in consciousness and the collectively consciousness as a whole. And if you do really watch trends and how they evolve, it’s amazing how, when; you become a new person by just being in a different city, because of the consciousness around you. You tap into them. And if you’re more sensitive to energy or whatever it is, if you’re more sensitive to that, you become more aware more quickly.

But there’s the other people that are on to a different train of thought or a different vibration or whatever who it takes awhile. But then once the media start reporting it, it’s en masse consciousness. And then all of a sudden, that’s when everybody’s making up their own minds. And I know a lot of people that aren’t necessarily what you’d call “leading edge” or “hipster” or whatever the trendy word is.

I know a lot of people who are reading the papers these days and going; and making up their own minds for the first time. Because some of it’s absolutely ridiculous.

So, it’s great that they’re reporting all this stuff, because it’s just making all the awareness become a lot more mainstream and people are making up their own minds and thinking about it anyway, even if it is a fearful campaign or whatever that they run with just eating good food. But it makes people more aware of what they’re eating. I think that’s what I’m trying to say. And that’s great. The mainstream is starting to wake up. And that’s when you get a real revolution with everything is when Mr. Barryman, the guy who’s working on construction in Blacktown, is thinking about the healthy option for lunch. That’s when we’re really kicking goals.

Guy Lawrence: That’ll be the day. For sure, mate.

We’ve got a couple of questions we always ask at the end of our podcasts, and one of them is; the first one’s a very simple one. And it’s breakfast. What would you have eaten today, or let’s say yesterday. What did you eat yesterday, mate? Just to give people a rundown of the food.

Wes Carr: We’ve got some fermented cabbage in the fridge, so I; what did I eat for… I can’t remember. I had some sausage. I had some chili. Pork. Gluten-free sausages from our lovely butcher, GRUB.

Stuart Cooke: We know GRUB. Dominic?

Wes Carr: Dommy, yeah, he’s a good mate of mine. And I had some sausages and some fermented foods and some; I just had some kale. I just heat the kale up a little bit because raw kale sometimes…

Guy Lawrence: Yeah, yeah. I know what you’re talking about.

Wes Carr: And then I didn’t eat very much yesterday because I just; and then I had a green smoothie. I went and got a green smoothie with my little man. I don’t know why; I just had to kill some time. And we got back and I cooked up some chops for the little man. He loves his lamb chops. I think I had a chop and a bit of fermented food; a bit of fermented cabbage. Just a little bit again. And what else did I have? I didn’t really eat much yesterday, to be honest. I was so busy.

And then I had some slow-cooked bolognaise. My wife and I put a bolognaise on in the morning and we had it slow-cooking all day. And then we had that for dinner. With kale again, and some veggies. And I don’t think I had any fermented food that night, but I had some veggies and a bit of bolognaise.

And, yeah, the thing is when you’re on a high-fat diet, you don’t kind of seem to need to eat more when you’re really nailing it. It’s like when you first start going paleo, start changing your diet, you kind of feel like you need to eat a lot more than you should. Because I think, you know, I think sugar does that to you. It’s like you’re just insatiable. But once you sort of start getting used to not having too much sugar and not having too much caffeine and all this sort of stuff, you kind of don’t crave too much food. You just sort of have a big meal at the start of the day and then maybe a little bit in the afternoon and a little bit at night. You know? That’s kind of what we’re doing.

Stuart Cooke: I think so. I think you’re getting more nutrients as well out of the food that you’re eating, so you’re satisfied on a deeper level.

Wes Carr: That’s true. And I think the trick is, if you buy big bulk of mince and a chicken for your week, you put your bolognaise on the slow cooker for a day and you’ve got masses of food there left over for you, so that lasts a whole week.

And then sausages for; we’ve got a little 2-year-old so he loves his sausages and his lamb chops and things. So, put them on for lunch and then you have your bolognaise leftovers for either breakfast or for dinner. If you can stomach meat in the morning or not.

And then if you put a chicken on, you eat your chicken for dinner and then you put the bones, you make a broth out of the bones, if it’s… I’m talking organic, locally source sort of meat, not just… especially with chicken, you know. I think, anyway. Especially if you’re making bone broths out of the bones, you’ve got to have healthy chicken.

And then you’ve got your bone broth for four or five days as well, so you’ve got a broth with every meal. Like, I mean, your broth in the morning’s probably the best way to go, to wake up and to have a broth. I think that’s kind of a really good thing to do.

Guy Lawrence: Yeah. I have a lot of bone broth.

Wes Carr: Yeah, it just gives you a clarity of mind. And, I don’t know, it does something to your whole system. It’s like having a coffee, I would say.

Guy Lawrence: It just comes back to educating yourself on why you’re doing these things and then learning the new habits that you can employ in replacing the old. And this stuff becomes quite simple to apply.

Wes Carr: And don’t beat yourself up if it’s taking too long to do that, too. I mean, everybody kind of says, “I don’t believe in this whole; I’d fall off the wagon.” Don’t fall off the wagon. Because as soon as you do that, you fall off the wagon.

So, it’s all about just changing one meal a day. Change one meal a day for a start. That’s what I did.

Guy Lawrence: That’s what we say. Absolutely.

Stuart Cooke: Start with breakfast because there’s normally a sugar anyway.

Wes Carr: Yeah. Yeah. It is absolutely horrible. And you wake up feeling so; you wake up feeling really tired and get more stuff that’s gonna make them feel even worse.

Stuart Cooke: You’ve been though the night, you’ve fasted, your body’s ready for nutrients, yet sometimes your Coco Pops just don’t cut it for you.

Guy Lawrence: So, Wes, we’ve got one more question for you, buddy. And it’s a simple one. What’s the best piece of advice you’ve ever been given?

Wes Carr: Best piece of advice… OK. Best piece of advice… They’re all; they’re all some kind of XXrock dogs? Rock gods? 0:53:59.000XX; they’re all liars.

There’s one bit of advice; you know what comes to mind? I think it’s; what comes to mind is not an advice as such. It’s basically a mentality. And that’s; I really like the mentality of the Tao Te Ching. It’s a really great; I’m into Wayne Dyer and I don’t listen to music anymore. I listen to audiobooks.

And Wayne Dyer has got a great one, what is it? Oh, man. Let me have a look. It’s a Tao Te Ching translated, for anybody to understand. And, for me, that really resonated with me because of the fact of it’s a real mentality and you can apply it to your life every day.

And you actually trip yourself up every day if you get right down to it, because the ego runs rampant for everyone. You know, we’ve all got this massive ego that we need to appease on a day-to-day basis. But if you start becoming, to use that word again, aware of your ego, you start sort of stripping away that layer of your life. And you start to realize that all your needs that you think you need, you don’t need. And you don’t need anything other than a good diet, obviously. And a healthy mind.

And when you start sort of stripping away all the, I suppose, the noise in your life and all those things that you think you need, you start becoming a lot more calmer but also a lot more aware of what’s going on around you.

So, it’s Change You Thoughts and Change your Life is the book. But it’s a translation of the Tao Te Ching. It’s the Wayne Dyer translation.

Guy Lawrence: I’ve actually listened to that as well, yeah.

Wes Carr: And I was just really; it was really great. I think every kind of bit of advice for life is in it, really. It kind of does hit the nail on the head a lot, with everything. It kind of has it all in there.

And then he sort of thinks; I suppose say “thank you” a lot more. Be grateful. And be grateful for where you are in life and what you do, I suppose. And everything’s a service. As a musician, I’m just in the business of being of service, you know, as a musician. I think that gets lost a bit in the music industry. I think everybody’s out for themselves. But it is. It’s just a service. You know. You’re just a vessel that music’s coming through you. It’s nothing that, kind of, special.

You know? You’re giving something over. I think you’ve got to look at life like that. Just be grateful for who you are and where you are at the moment.

Guy Lawrence: Fantastic, mate. And if anyone wants to get more of Wes Carr, where’s the best place to go?

Wes Carr: I’ve got a mailing list on my website. And I’m putting a weekly Wes Wednesday every Wednesday. In the afternoon, I send out just a little quote with a little thing every day about my; I don’t know. An experience I’ve had that week or just a quote that I’ve seen or heard of. Or talking to a dude on the street and he said this and I found it interesting. It’s just a little one-page thing to get you through the week. And it’s on my website WesCarr.com.au. And if you sign up to the mailing list, I send one every Wednesday.

And updates about where I’ll be and my shows and everything are all intertwined on the Wes Wednesday; what is it? Weekly Wes…

Guy Lawrence: The Weekly Wes Wednesday.

Wes Carr: I might have to change that.

Guy Lawrence: www…

Stuart Cooke: But you’ll have to change it to Thursday. It’s easier to pronounce.

Guy Lawrence: That’s brilliant, Wes. We’ll put the links under the show notes and everything, anyway, for people to be able to check out when we put the podcast out.

Wes Carr: Perfect. Yeah. Also, I just, on my Facebook I put videos up and everything, too. But, yeah, it’s all happening on my mailing list at the moment.

Guy Lawrence: Wes, we really appreciate your time. Thanks for coming on the podcast. That was fantastic.

Wes Carr: Thank you, guys. Thank you so much.

Guy Lawrence: And I have no doubt people are gonna get a lot out of it. Awesome.

Wes Carr: Great. Thanks, guys. Cheers.

Stuart Cooke: Good on you, Wes.

Guy Lawrence: Thanks, buddy.

Wes Carr: Thanks.

Should Everyone Be Low Carb? End the Confusion Now with Dr Peter Brukner

The above video is 3 minutes long.

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

peter bruknerOur awesome guest today is Dr. Peter Brukner who is currently the team doctor for the Australian cricket team.

His impressive resume includes being team doctor to four Australian national teams – swimming, hockey, athletics and soccer. He has also worked with professional AFL and English Premier League teams such as Liverpool FC, experienced US college sport at Stanford and been part of Olympic, Commonwealth and World Uni Games as well as numerous World Championships.

The Full Interview with Dr Peter Brukner of the Australian Cricket Team


downloaditunes
In this episode we talk about:

  • Peter’s journey from a low-fat to a high-fat diet
  • Why many of the Australian cricketers have adopted this style of eating
  • How it’s reduced injury risk and improved recovery
  • Why starving yourself to drop weight is not the way forward
  • When we should be applying a low carb’ strategy to improve health
  • Peter’s appearance in the documentary Cereal Killers 2 Movie: Run On Fat
  • And much much more…

CLICK HERE for all Episodes of 180TV

Get More of Dr Peter Brukner Here:

Dr Peter Brukner Transcript

Guy Lawrence: Hey. This is Guy Lawrence at 180 Nutrition and welcome to another episode of the Health Sessions. Our awesome guest today is Dr. Peter Brukner. Now, he’s recently been the head of sports medicine with the Liverpool Football Club, which is pretty awesome, and he’s currently the team doctor for the Australian cricket team.

Now, I first met Peter at the Low Carb Down Under event a few months ago, where I got to share the stage with him, and it was; he’s just a top guy and we’ve been very keen to get him on the podcast since we met and fortunately we were lucky enough to have him on the show today.

So, we cover all sorts of topics from obviously eating low carb and high fat, but how that’s influenced his life. He talks about the Australian cricket team and also the movies coming up. The documentaries of Cereal Killers and Cereal Killers 2, Run On Fat. So, we dig deep into those.

Now, I will say the Skype audio does drop in and out slightly, but sometimes there’s not much we can do about technology. But ultimately the information’s there and you will certainly still get a lot out of it, so, just to give you a heads up on that.

And of course, if you are listening to this through iTunes, a simple just subscribing to our podcast and a little review, leaving a review, does wonders for us because it helps us get the word out there. We really appreciate it and we’re getting a lot of people listening to our podcasts now, so that will just continue to help spread the words. It’s always appreciated.

And of course, you can come over to 180nutrition.com.au and yeah, hang out there as we’ve got a wealth of information, including a great free book. It took me quite a while to write actually and that’s a great place to start if you’re feeling a little bit overwhelmed with all this information.

But, yeah, of course, go through the other podcasts. We’ve got much more awesome guests and we some very exciting guests lined up for the future. But for now enjoy the podcast with Peter and we’ll see you soon. Cheers!

Guy Lawrence: So, hi. This is Guy Lawrence. I’m joined with Stuart Cooke. Hi, Stewie; as always.

Stuart Cooke: Hello.

Guy Lawrence: And our awesome guest today is Dr. Peter Brukner. Peter welcome to the show. Thanks for coming on.

Peter Brukner: XXunintelligibleXX [:02:11.6] My pleasure guys.

Guy Lawrence: Ah, there it goes. Frozen. Great start to this show. There we go. He’s back. Excellent.

So, just to get the ball rolling, Peter, would you mind just sharing to our listeners and ourselves a little bit about yourself and why we’re super happy to have you on the show today. I’m very much looking forward to this.

Peter Brukner: Well, I don’t know why you’re super happy, but I’m a … ;)

My name is Peter Brukner. I’m a sports and exercise physician. So, I’m a medical doctor who is specialized in sports medicine and I’ve been practicing sports medicine for 30-odd years, and obviously I started when I was a baby, and I’ve been working, both in a medical practice in Melbourne; I’m born and bred in Melbourne; a medical practice in Melbourne at Olympic Park. I set up a sports medical there about 30 years ago and that’s still going strong. And over that period of time I’ve worked with a number of sporting teams; AFL teams, various Olympic sports.

I’ve done, I think, five national teams now. I’ve done swimming, hockey, athletic soccer and cricket. The last few years I did the Socceroos, the Australian soccer team, for the South African World Cup and the three years leading up into that.

From there I went to Liverpool in England to be the head of sports med XX technical glitch[:03:36.3 to :03:40.1] and after a couple of years there I went to the Australian cricket team and I’ve been the Australian cricket team doctor for last two years.

Yeah, obviously we’re in the middle of a busy summer of cricket, which has been pretty emotional and stressful, I have to say, but, anyway, we’re getting there and the guys have been terrific and we’ve had a pretty successful summer so far.

Guy Lawrence: Excellent and the World Cup’s just around the corner.

Peter Brukner: Yeah. Yeah, we’re gearing up for that now. The test series is finished and we’ve done colour for the players, on the colour clothing now, and we’ve got Tri-Series against India and England as a sort of warm-up games really and then the real business is the World Cup in February and March. Gives us a few weeks off after that and then we go off to the West Indies and then to England for another extra series. So, it’s a big few months ahead for the Australian cricket team and for their doctor, I guess.

Guy Lawrence: Wow! That is a busy season.

You’ll have to forgive Stu a little bit when it comes to cricket, because I think he gets confused between cricket and baseball. That’s how much he knows.

Stuart Cooke: Yeah, thank you. Thank you for that, Guy.

Guy Lawrence: That’s all right.

Stuart Cooke: Always good. Always good. I wasn’t lucky enough to be born in Wales or unlucky enough to be born in Wales; one of the two.

I was interested, Peter, in the questioning of diet, as well and how does that come into sports medicine? I always thought nutrition was almost a kind of, another route completely.

Peter Brukner: Well, I mean, we like to sort of adopt a holistic approach really. I mean, I think as sport medicine physicians we’re responsible for the complete health of the athletes and so obviously nutrition is an important factor in that. I mean, I wouldn’t say, you know, all of my colleagues are interested in nutrition, but certainly some of us are and I’ve always had an interest in nutrition.

In fact, I wrote a book, I co-authored a book with Karen Inge, a well-known Melbourne dietitian, about well, the late ’80s, I think, called Food for Sport, it was only the first of a specialist sports nutrition book in Australia.

So, but in a way I sort of; for a long time I sort of lost a bit of interest in sports nutrition really. Because it became a bit; well, I won’t say “dull” but I mean, basically it was just: Eat lots of carbs and drink lots of sugar-based fluids and that was it. And for 30 years that’s basically what we’ve been doing until more recently. We’ve been challenging that.

Guy Lawrence: Yeah. What made you first question it, Peter? Because when we met at the low carb talk and spoke, you certainly had a change of thinking around that over time.

Peter Brukner: Yep. Yes. Yeah. Well, I think sometimes you’ve got to re-examine your ideas. Someone once said that 50 percent of everything you get taught in your medical course later turns out to be wrong. You’ve just got to work out which 50 percent that is.

Stuart Cooke: Oh boy.

Peter Brukner: But, no, I guess I first started to question the whole nutrition thing when Tim Noakes came out, sort to speak; no he didn’t come out in the normal way, came out that he switched from being a carb-dominant advocate to being a XXtechnical glitchXX [:06:56.4] … and adopting a low-fat, high-carb, I meant, sorry, a low-carb, high-fat philosophy. And Tim Noakes, as you obviously know, is a very world-renowned sports scientist, sports clinician from Cape Town and I’ve known Tim for 20 odd years and we’ve spoken at numerous conferences together and so on; and Tim was someone I always admired as having a great mind. And he always challenging, you know, a lot of traditional beliefs and in most cases he’s been proven right.

So, when he sat us down to talk about this, both from his own experiences and from those of his patients, I sort of “Oh, gee, you know, that’s interesting.” I… normally I would totally ignore… I mean, like many people I hated the idea of fad diets and celebrity diets and you know, this actress or singer or sportsman is on a particular diet now and I just XXtechnical glitchXX [:07:51.7 to :08:03.8] … to make me think, “whoa, I need to XXtechnical glitchXX [:08:05.2 to :08:08.1] …

I bought Taubes book, Good Calories, Bad Calories, and read the book and it was the most interesting book, I think, I ever read. I just couldn’t believe what I was reading and it just blew me away and I was sort of XXtechnical glitchXX [:08:21.8 to :08:29.1] …

… interesting thing about that book and talk XXtechnical glitchXX [:08:31.1 to :08:32.8] …

… Taubes book and so on, is that they, the low-fat, high-carb arguments, but they also explain the politics of how the low-fat argument basically won out 30 years ago for reasons that were not particularly based on science, but more on politics and economics and so on and so on. And you start to understand, you know, maybe that’s not right and I finished reading that book and I just sort of couldn’t believe it. I thought, “We couldn’t possibly had this wrong all this time, surely? All these great minds and so on couldn’t have gotten this so wrong.” And I certainly XXtechnical glitchXX [:09:10.8 to :09:15.4] …

So I just decided to try it out myself. So, I decided to go a low-carb diet. So, at that stage I’d just turned 60, which was the age that my father had developed type 2 diabetes, so it was in the back of my mind that I didn’t particularly want to go down that track because he just died earlier this year and I’d seen all the problems that he’d had over 20, 25 years or so. And I was, you know, I was supposedly healthy, I had eaten what I was supposed to eat. I would do low-fat this and low-fat that and didn’t have too much in the way of fatty foods and yet probably over a period of 20 years I’ve put on 10 kilograms, 12 kilograms, about half a kilogram a year just steadily and the kids started to, you know, poke me in the guts and say, “Dad, how about it?”

So, I was a bit overweight, probably not morbidly obese, but I was certainly overweight and XXunintelligibleXX [:10:16.5] and I was about sort of borderline overweight/obese. So, I thought, “Well, what the heck, let’s see, let’s see how it goes.”

So, I started. I did a whole lot of blood tests the day I started just so I could follow my progress and I’m went pretty cold turkey low carb for 12 weeks and XXtechnical glitchXX [:10:36.7 to :10:38.5] …

So, I was basically losing pretty much a kilogram a week, which was very rewarding. I mean, you know, you eat this way and you sort of have your doubts and your concerns and so on and then you look at the scales every week and you lose another kilogram. You think, “Wow!” That’s pretty reinforcing and pretty good. So, that made it it quite easy to do in a way.

And then after 12 weeks everyone started to say, “You’re looking a bit thin in the face and you know, maybe you’ve gone too far.” So, I sort of just backed off a little bit and wasn’t quite as strict with my carbs, and so, now I’ve basically maintained that over the last couple of years. Pretty much, you know, not really having many carbs at all and not totally obsessing about it, but basically not eating …

Guy Lawrence: Keeping away carbs. Yeah.

Peter Brukner: … carbs …

Guy Lawrence: And Peter, how do you feel since like …

Peter Brukner: I feel great. Yeah.

Guy Lawrence: Yeah.

Peter Brukner: You know, I feel really good XXunintelligibleXX [:11:31.7 to :11:34.4] …

… and I’m certainly keeping the weight off. I’ve put on maybe a kilogram or two since then. I kept the same weight and I’ve been feeling really good. I’ve found it enjoyable eating. You know, it’s a sustainable diet. So, I’ve managed to keep eating XXunintelligibleXX [:11:50.8] …

And the other thing that you really notice, is that you’re not nearly as hungry.

Guy Lawrence: Yeah.

Peter Brukner: I mean, in the old days I had my cereal for breakfast, you know, like everyone else, I’d get to about 11 o’clock in the morning, you know, and start feeling, “Oh, is it lunchtime yet?” I was starved. But now I don’t even have lunch, you know. Most of the time I just grab a handful of nuts or a bit of cheese or something during the afternoon. But, basically I don’t feel hungry until dinnertime.

So, that’s made a huge difference to my energy levels. I’m much more level during the day. I don’t have the ups and downs that I would have had in the past. So, yeah, I feel very good about it. My bloods have all improved and my triglycerides, which were quite high, have come down enormously. My insulin’s come down. My HDL cholesterol is going up.

So, you know, all the things that I think are important, particularly triglycerides and HDL, have improved significantly. I had a mild case of fatty liver that had been picked up in a blood test some years previously that I hadn’t worried too much about, that all of a sudden that’s disappeared too. They’ve gone back to normal, my liver test as well. So, all aside, I’m pretty positive about it.

Guy Lawrence: Fantastic.

Stuart Cooke: Wow.

Would you say, are you fat-adapted while still eating smaller amounts of carbohydrates, so would you say that you’re operating in ketosis?

Peter Brukner: No, I’m probably not in; I’m probably occasionally ketosis. But, I think I’m one of these people who struggle to get into ketosis, because even when I’ve been pretty strict, my ketones have not, when I’ve measured my ketones, they haven’t been that high. So, I think I’m just fat-adapted; I’m running mainly on fat …

Stuart Cooke: Right.

Peter Brukner: …probably have a little bit of carbohydrates in vegetables and nuts and some dairy. But I don’t get obsessive when I measure the amount of grams of carbohydrates, but I guess I’m somewhere around 50 grams a day of carbohydrate. But everyone has their own sort of ideal level of carbohydrates. I think most young people can probably tolerate significantly larger amounts of that.

Guy Lawrence: Yeah.

Peter Brukner: I think a lot of us in mid-life should become insulin resistant to a certain degree. We’re the ones who really benefit from reducing the carbs significantly.

Guy Lawrence: Yeah.

Stuart Cooke: That’s fascinating.

Guy Lawrence: And thanks to people like yourself and Professor Tim Noakes, as well, you’re starting to see this being questioned in the sporting fields.

Peter Brukner: Yeah. Well see, carbs have been dominant in sport and all athletes have been obsessed with carbs now for a long time and I think that’s being challenged. I mean, I think; firstly let’s look at an endurance athletes and even ultra endurance athletes, I mean, fat is a very good fuel and the problem is that it burns slowly, if you like, XXtechnical glitchXX [:14:51.3 to :14:52.2] …

Stuart Cooke: Yep.

Peter Brukner: … so, it’s almost unlimited resources and the problem with carbs, obviously, is you’re going to XXtechnical glitchXX [:14:57.5 to :15:00.9] …

… I think for endurance athletes who are not; needing to work at a very high intensity, a high fat diet is very, very good, and I think a lot of ultra endurance athletes now have switched to a low-carb, high-fat diet and gained a lot of benefits from it. Especially the sort of ultra marathons; you know all the guys doing these crazy hundred XXtechnical glitchXX [:15:23.5 to :15:25.6] …

… steaks and things like that. But I think; I’m pretty sure that for an ultra endurance and endurance athletes, you know, Ironman, triathlon types, marathoners, that a low-carb, high-fat diet is quite appropriate.

Probably… The feelings is it’s very individual. I mean, there are some people who are absolutely fine on low-carb and high-fat and others who just need to supplement a little bit with carbs.

Stuart Cooke: Yep.

Peter Brukner: But I think by and large; I think most people will, well, not most people, but a lot of people now agree that for endurance, ultra endurance athletes, that it’s XXtechnical glitchXX [:16:04.0 to :15:07.4] …

There’s no doubt about that in my mind. The interesting one is the sort of ultra-intense exercise. Particularly the sort of high-intensity intermittent activities, like in football, basketball, and so on. And that’s very interesting because there are certainly some anecdotal studies and reports that a number of these type of athletes, particularly in basketball in the States and the AFL in Australia, are starting to use the low-carb, high-fat diet, some of them are supplementing. So what a number of teams are doing, individuals are doing, basically going low carb during the week and then come game day they may supplement with some carbs. So, it’s the XXunintelligibleXX [:16:55.5] high philosophy.

But again, that’s very individual. There are other people who don’t seem to need carbs who can still do this high-intensity intermittent activity at full bore, without any carbs at all. So, it’s a little matter of experimenting a bit.

But there’s something happening, especially in the AFL, which I’m quite familiar with, and I know a couple of clubs that are playing around with this. Melbourne is being quite open about the fact that their players have all gone low-carb in the pre-season and seem to be doing well. So, it will be interesting to see they go. They’re a pretty terrible team, so they can only improve. So, whether they XXtechnical glitchXX [:17:31.6 to :17:33.4] or not, I don’t know.

So, I think the jury is still out and as I said, I suspect it’s an individual thing. But I think there are benefits to be gained from training on a low-carb, but I think you need some carbs for the high-intensity actual sporting activities.

Stuart Cooke: What are your thoughts on, the performance aside, the recovery aspect of adopting high fat over high carb?

Peter Brukner: Well, I mean, you know we’ve always had this philosophy that you’ve got to replenish your carbohydrates reserves after exercise, but it’s relevant if you deplete them or if you’re using mainly carbs as your fuel, if you’re using mainly fats that’s obviously not as important,

I still think the protein aspect is the key to recovery. You know you obviously have a lot of muscle XXtechnical glitchXX [:18:20.5 to :18:21.7] …

… for your exercise XXtechnical glitchXX [:18:21.1 to :18:24.2] …

…muscle and I think adequate protein XXtechnical glitchXX [:18:25.8 to :18:27.2] …

… you know, certainly there’s plenty of protein XXtechnical glitchXX [:18:29.2 to :18:30.1] …

… and high fats and a bit of high quality fats and XXtechnical glitchXX [:18:33.0 to :18:35.1] …

… thinking in recovery.

Guy Lawrence: Yeah, right, because I know we; you know you mentioned a couple of times, it’s been helping a few of the Aussie cricketers as well, hasn’t it?

Peter Brukner: Yeah. Well, essentially, I haven’t sort of pushed it at all, but I guess my first two tours with the cricket team coincided; it was in the middle, between those two tours, when I lost all the weight. So, I turned up in India a couple of years ago and I had one say, “Oh, doc. What’s happened to you? You’re half the man you used to be.” So, they took an interest in that. A number of them sort of just took me aside and said, “Look, tell me about it and I’d like to try it please.”

The interesting thing is despite these guys being full-time athletes and high levels of exercise, a number of them used to struggle with their weight; which was really against this whole theme of calories in/calories out. I mean, they’re working, training every day, playing five-day test?[:19:28.1] matches, etc. and still having problems with their weight.

So, a number of them were keen to try and lose some weight, so they decided to adopt the diet and then people like Shane Watson and Mitchell Johnson and Steve Smith and Dave Warner and a couple of the others have all taken on board the diet and all had immediate, sort of good responses to it. They lost some weight; obviously they didn’t have huge amounts of weight to lose, but they all lost between 3 and 5 kilograms fairly quickly and felt very good about it and again, they all vary in the amounts of carbs, from very little to small amount of carbs, particularly on XXtechnical glitchXX [:20:12.0 to :20:16.1] …

… low carb, high fat and they all seem to be XXtechnical glitchXX [:20:21.8 to :20:23.7] …

Shane Watson is a classic example. He’s always had trouble with his weight and I can say it’s the best thing that’s happened to him and the only way he used to be able to drop weight was to starve himself and he could only do it in the off season, because when you’re playing you can’t do that. So, he would sort of be miserable when he was not playing, because he just wouldn’t allow himself to eat and Shane loves his food. So, this has enabled him to still eat and enjoy his food and drop his weight and certainly, you know, at the moment he’s doing pretty well. So, it’s encouraging.

Davey Warner’s the same. He arrived and met with me a couple of years ago, quite overweight. He’d been injured and hadn’t been doing as much as usual and had put on quite a bit of weight and he managed to trim down a number of kilograms. We measure their skin folds regularly with the cricketers and his skin folds have dropped about 30 points in that time, which is a remarkable achievement.

Guy Lawrence: Yeah.

Peter Brukner: And now you see with all those guys having very successful a couple of years now, I’m not sort of saying that’s the only reason, there’s a lot of factors, but I think it has helped them.

Guy Lawrence: With the way you’ve witnessed as well, like a question that just popped in there in terms of inflammation and injury, have you noticed anything, any relationship between increasing the fat and reduction of inflammation?

Peter Brukner: Yeah. Look. I think there’s a fair amount of that evidence now that there are pro inflammatory agents in your carbs and in particular sugars are one of those agents. We certainly had one player who had a very dramatic response to change. He was on quite a high level of medication for an inflammatory-based joint problem and he was on medication that was costing him about $15,000 a year and just controlling his symptoms and he switched to a low-carb, high-fat diet, a pretty strict diet, and within a week he was able to get off all his medication that he’d been on for some time and he’s not had a problem since and he’s been able to double the amount of training he’s done and I saw him the other day and he’s not XXtechnical glitchXX [:22:34.1 to :22:36.2] …

… I saw him the other day and he said, “Yeah doctor, I’m still on the diet. It’s fantastic.

Stuart Cooke: Wow!

Peter Brukner: XXtechnical glitchXX [:22:42.5 to :22:45.9] …

Guy Lawrence: That’s awesome.

Peter Brukner: XXtechnical glitchXX [:22:46.4 to :22:48.5] …

… inflammatory arthritis can be cured by that, but I think you know there are certainly some areas around that it reduces people that have excessive inflammation in some sort of form. So, you know, he’s a big guy, we could have obviously have done the whole diet thing.

Stuart Cooke: Yeah. That’s fantastic and I guess it certainly doesn’t hurt to try this either, does it? Just to see how you how you get on for a couple of weeks.

Peter Brukner: Well, that’s what I suggest to people who come and say, “I’ve got terrible arthritis or some sort of inflammatory disease.” That you give it a go and it’s not going to help everyone, but if you can get off some of the drugs that you require and you get symptom relief with a simple change of diet, then that’s a fantastic result.

Stuart Cooke: Yeah. Excellent. So, from a medical perspective now, your thoughts on sport drinks, given what you know about carbs and everything we’ve spoken about this morning.

Peter Brukner: Yeah. Look, I think sports drinks have been incredibly well-marketed over the years and they’re basically just sugar and water, and with a few electrolytes put in. I think; I don’t think that sugar’s a good thing and I think we’ve got now a whole generation of kids who think that sport drinks are healthy and all they’re doing is putting sugar in. You know, I think that this generation is eating and drinking far too much sugar and I think really the best sports drink is water and that’s maybe with some electrolytes if you need them. But by and large, 95 percent of the time water is what you require to rehydrate you and you don’t need any extra sugars.

Guy Lawrence: Perfect. Yeah.

Stuart Cooke: It doesn’t sell too well though, does it?

Peter Brukner: No, it doesn’t.

Stuart Cooke: It actually does Guy, if you look at the price of bottle water …

Guy Lawrence: Yeah. So true.

Peter Brukner: That’s another of my pet annoyances. What’s wrong with tap water?

Guy Lawrence: Yeah.

Stuart Cooke: Exactly.

Peter Brukner: Yeah. Maybe if you XXunintelligibleXX [24:52.9] it would be different. But everywhere else has got pretty good tap water I think. So yeah, I’m a tap water fan.

Guy Lawrence: Fair enough. Fair enough. The next topic we wanted to cover was the Cereal Killer movies and …

Peter Brukner: Ah yes.

Guy Lawrence: … the documentaries which, you know, you’ve appeared in both Cereal Killers, too. We’re not talking about, as in murders; we’re actually talking about breakfast cereals.

Peter Brukner: Yeah, that’s right.

Guy Lawrence: Yeah. Tell us; how did you get involved?

Peter Brukner: It’s alleged that’s my movie career, but you never know.

Look, it was bizarre really, because I heard about the movie from Kickstarter, which is sort of a web-based funding for small projects such as movies, and I just liked the sound of what Donal O’Neill, that crazy Irishman, was doing. He was basically making a movie about cereal killers, as you said.

So, I contacted him and offered my support and a small donation and then I said, “Good luck with it all.” I said, “If, you know, some of our cricketers are one it and are very supportive and if we can help in any way, you know, let us know.” So, he contacted me and said, “Do you think some of the cricketers would be happy to sort of say a few words to promote the movie?” And I said, “Well, I can ask them.” They were only too happy to do it.

So, Donal came over. We were in London at the time, it was during the last Ashes and he came over and interviewed a few of us; myself and three of the players, and he rang me the next day and said, “Oh, that was so good. We’re going to put it in the movie.” I said, “Why? I thought you had finished the movie?” He said, “Ah, well we decided to reopen the movie for that.” So, they just added a bit to the end of the first movie with a few of the players and myself and so on.

So, that was a bit of a laugh and quite nice. But it’s a, I thought it was a great movie. I mean, he’s a remarkable man, Donal, and he’d never made a movie in his life and all of a sudden has put together a very professional, you know, one-hour sort of movie-cum-documentary. It was entertaining. He’s a funny guy, but a passionate guy with a message to get across.

So, that’s been enjoyable. I’ve been fortunate enough to sort of attend various premieres of the movie around. We had one in Melbourne and then we had one in Cape Town that Tim Noakes was there and Donal was at as well; we had one in London.

So, it was great and it’s been very well-received. It’s not been out in the movie theaters, but it’s available online and I see people have found it; both entertaining and informative.

So, Donal’s just done another one, Cereal Killers 2. Not a very imaginative title, but it covers a lot; a number of things and both Tim and I are in it again.

The main story is about a guy called Sami Inkinen, who is a legendary figure in sort of an Ironman circles, former world champion; bit of a crazy guy. He decided that; he had become passionate about low-carb, high-fat, and he decided one of the best ways to test it out was to do a bit of rowing. And most of us go for a row on the river and we decide to row a kilometer down the river and back. He decided to; he and his wife decided to row a boat from San Francisco to Hawaii. So, which is not exactly your lazy afternoon row. And so, they both did that on a completely low-carb, high-fat diet and broke the previous record by a number of days and got there and yeah, he went.

So, I won’t tell the whole story, but Cereal Killers 2 is a lot about Sami’s story, he was assisted by Steve Phinney who is one of the sort of legends of research in the low-carb area and he was his advisor for the trip. Steve was out in Sydney recently and I caught up with him.

But it’s a great story and Donal’s a great storyteller. I haven’t seen the whole movie. I’ve only seen, probably like yourselves, the highlights. I think it comes out next month and I’m looking forward to seeing it. But again, it’s that combination of entertainment, but it’s a pretty interesting message, as well.

Guy Lawrence: Yeah.

Stuart Cooke: Yeah.

Peter Brukner: So, he’s a remarkable guy, Donal, very talented.

Stuart Cooke: It’s certainly a great mixture there and I’m intrigued as to whether it will ruffle a few feathers in the sporting world. Because Sami, specifically with his tri-athlete and Ironman heritage, it really does throw open the world of or move in the world of gels and sports drinks and goos and high carbs. So, I’m wondering how that will be received for that particular little circle of sports. What do you think? Do you reckon it will stir; cause a stir?

Peter Brukner: Oh, absolutely. It’s already and it has been for the last 12 months or so and I know that people have been passionate defenders of it. I mean, one of the very prominent sports dietician has said publicly that I should be in jail and Tim Noakes should be struck off and all of that sort stuff …

Stuart Cooke: Yeah.

Peter Brukner: … so people get very XXtechnical glitchXX [:30:02.4 to :30:04.6] …

Because there’s a lot of people that have got an awful invested in high-carb industry. Both from what they’ve been telling their clients and their patients, to the money they’re making from products and so on. So look, I think it’s, it is such a radical change and I can understand why people are reluctant to embrace it and are very resistant toward it. But overall all I would hope is that people have an open mind; they look at the scientific evidence and they talk to people who have experienced it and you know …

Stuart Cooke: Yeah.

Peter Brukner: XXtechnical glitchXX [:30:35.7 to :30:39.3] …

… high fat diet, whether it be for weight loss, for health reasons or for performance reasons have, hope, basically stuck to it, which is very unusual for a diet. Most diets people will do, I mean you can lose weight certainly on any diet really, but XXunintelligibleXX [:30:54.1] this is a highly sustainable, because you enjoy the food and you’re not as hungry and you have all sorts of other health benefits, like the triglycerides and the various XXunintelligibleXX [:31:08]. and so and so.

So, I think, certainly it’s people feel challenged and we need to have good healthy debate. We need better research and we need independent researchers, because so much of the research is done by the drug companies or by the food industry or the drinks industry that obviously have a vested interest it. So, we need some independent research to; you know, I personally, I think there’s enough research out there now, but I still think we need some more convincing evidence that this is the way to go.

Guy Lawrence: Yeah. Fair enough. What if; if an endurance athlete stopped you on the street tomorrow that was a carb loader and you had two minutes, what would your advice be to him if he was looking into this? Just go cold turkey? Do it out of season? Or?

Peter Brukner: Yeah, I’d say, “I wouldn’t be doing it, you know, the week before my major competition and like that.” But I’d certainly say, “Look, I think, you know, you might well benefit from it. I don’t think, but it’s going to take probably a month. You need to, you know, it takes you somewhere between two and four weeks for the average person to become fat-adapted, so don’t worry if you do go, you know, ‘cold turkey,’ so to speak and turkey’s good on this diet; but do decide to go, you know, hard on the low-carb, high-fat diet, you know. Don’t worry if you don’t feel great for a couple of weeks, because there’s certainly some people who feel a bit, you know, ‘washed out’ as they adapt from a carbohydrates source of fuel to a fat source. Give it a month and see how your training is coming. How you feel yourself and how you cope with the diet.”

And nine times out of 10 I think people will find that they have positive response to the diet and they’ll continue on it.

And then as far as competition goes, like I said earlier on, it’s a matter of the individual finding out what’s right for you. Whether you do need to top up on some carbs on race day. Or whether you can manage perfectly well without, and that’s up to the individual.

Guy Lawrence: Yeah. Good advice. Yeah.

Stuart Cooke: So, what do you think the future holds for the medical industry where nutrition is concerned? Because there is still a huge amount of advice that tells us that we should eat lots of carbohydrates.

Peter Brukner: Yeah. Yeah. Look, I think it’s going to gradually turn. I think I said on Cereal Killers that it would take 10 years, but I think we’re now XXunintelligibleXX [:33:23.5] down the track and I think we’re actually made more miles than I would have expected. I think it’s going to be a gradual process. As I said, there’s a lot of people, I mean, if you’ve been told something for 30 years, I mean, and then you’ve been telling people something for 30 years, it requires a lot of sort of well, courage really or humility in a way to actually admit that, well, maybe we haven’t been entirely correct on this.

So, I, with my medical colleagues are always; they think I’m totally lost and I’ve gone loopy and going over to the dark side and so, hey, they’re probably right; but I buy them a copy of Nina Teichnolz’s book; I’m very happy it’s just come out in paperback, I’m getting it cheaper now, Big Fat Surprise, and I say to my medical colleagues, “Well, look, you know, okay would you read a book?” And some yeah, “Yeah. Yeah. Okay. I’ll read a book.” And I give them that book, and so far 100 percent of them have been converted after reading that book.

So, look, I think it’s going to take time because obviously there’s enormous money invested in the sugar industry and the processed food industry and the pharmaceutical industry and statins and so on.

So, you know there’s going to be a lot of resistance from industry and a lot of resistance from the medical profession as well, because, again, it’s hard to sort of change in midstream. But look, I’m convinced it’s the way to go and, again, I want to make the point that low-carb is not necessary for everyone. I mean, most young people metabolize carbohydrates perfectly well. I think it would help them to reduce them and reduce their sort of sugar intake, but they’re probably fine with a reasonable amount of carbohydrates.

It’s really the sort of the middle aged, pre-diabetic metabolic syndrome, overweight, you know, just likely to develop… I mean, the rate of obesity and type 2 diabetes in our society. It’s just skyrocketing.

Stuart Cooke: Yeah.

Peter Brukner: And if you look at the graph, it’s more or less a straight line increase which started exactly 30 years ago, which is exactly when we told everyone to go less fat and all the dieters replaced that with more carbohydrates and it’s been a disaster.

I think people will look back in 50 years and say, “What on earth were they thinking?” And you know the damage that policy has done over 30 years is remarkable and we need to turn that around and we need to turn it around quickly. Because the diabetes epidemic in this world is costing Western societies enormous amounts of each and you know we’re always looking for fancier drugs and fancier medical equipment and so on. There is a one of the big solutions is just in diet and we better get that message across.

Guy Lawrence: Yeah. And I do think the industry; the word is definitely getting out there again, aren’t they? We see more and more people, even dropping us emails, asking questions and people at least talking about it, whether they agree with or not, it’s definitely on the radar now, where it never used to be, I don’t think.

Peter Brukner: I think a lot of people take notice and, like, Tim Noakes and so on are doing a fantastic job. He’s much vilified in South Africa, but he’s very XXunintelligibleXX [:36:56.6 to :37:02.1].

Guy Lawrence: Yeah. Has your family adopted this way of eating, Peter? Or is it just you?

Peter Brukner: Um, there’s mixed; I’ve got four kids; a wife and 4 kids. Wife’s been very supportive and we eat pretty much the same foods and one of the boys is a tri-athlete, sort of, just about a diet half on and building up and he’s pretty much adopted it as well. A couple of the others, their XXtechnical glitchXX [:37:33.7 to :37:36.3] she’s struggling with that, but they all think their dad’s crazy, but you know, I think XXunintelligibleXX [:37:40.4 to :37:41.8] doesn’t really make much difference.

Stuart Cooke: So, just for our listeners, Peter, and we always ask this question as well; can you just give us a brief outline of what you ate yesterday?

Peter Brukner: Well, my typical day is XXunintelligibleXX:37:55.2] good, because I’m on the road a lot with the cricket team, so I tend to try have a big breakfast. So, I’ll have for breakfast, I’ll have a combination of some full-fat Greek yogurt. I make up my own mix of some seeds …

Stuart Cooke: Yeah.

Peter Brukner: Some almonds and macadamias and walnuts and pumpkin seeds and chia seeds and so on. I carry that around with me in a little box with me wherever I go. Take that down to breakfast with me when I’m on the road. So, I mix that all together with the berries in the yogurt and make it my own sort of breakfast cereal, if you want to call it that. And then I’ll have some eggs and some bacon or smoked salmon or avocado or something with the eggs. So, XXtechnical glitchXX [:38:39.8 to :38.43.1] …

Then as I sit down, really, to eat during the day, I don’t each lunch. If I get a bit peckish mid-afternoon I might have a handful of nuts or a bit of cheese and then for dinner I’ll have, you know, the old meat and three veg or fish and three veg. So, I’ll have some meat or fish and leave the fat on, not the way I used to sort of trim all the fat off the meat, and then lots of green veggies, broccoli and beans and you know, all that sort of; cauliflower and so on. I don’t usually have dessert. If I do, I’ll have berries and cream …

Stuart Cooke: Yeah.

Peter Brukner: I drink a bit of coffee during the day with full-fat milk and then that’s pretty much it. If I need to drink, I’ll drink water, but mainly coffee and water and that’s pretty much it. Yeah, I enjoy; I enjoy every meal I have and, you know, everyone goes off at lunchtime and they go have lunch and I just sit around and do all the things, and I don’t feel at all hungry …

Stuart Cooke: Perfect. Perfect.

Peter Brukner: It’s very different to how I used to feel. I’d always been the first running out for lunch otherwise and so, it’s very different. Like I said, I’ve been able to maintain that regime and my bloods are all good and triglycerides are good. So, yeah, I’m pretty happy with the way things are.

Stuart Cooke: Perfect. Perfect. It sounds like the proof is in the pudding, or not.

Peter Brukner: It must have been in my pudding anyway, that’s for sure.

Stuart Cooke: Excellent.

Guy Lawrence: It’s such a good feeling though. Like I’ve adopted the high-fat diet now for five or six years. You know, generally I still have a little bit of carbs, but not much and the biggest thing that’s changed my life is the fact that my energy levels are steady every day and it’s just made a massive difference. I just, on a low note, definitely recommend at least trying it.

Peter Brukner: Yeah. I certainly, obviously, you know, a lot of people ask me about it and I’ve started a lot of my friends and colleagues on it and really it; particularly the middle age and overweight guys. I have a lot of guys and every single one of them has lost a significant about of weight. Males better than females and more consistent result in men than women. Women’s results are a little bit less consistent, but certainly in males who need to lose some weight. I mean, it just falls off you. It’s a very satisfying diet to be on when you get the rewards you get.

Guy Lawrence: Yeah. Absolutely. We’ve got one more question for you, Peter, before we wrap up and it’s another one we ask everyone. And it’s, what’s the best piece of advice you’ve ever been given?

Peter Brukner: East real food.

Guy Lawrence: There you go.

Stuart Cooke: I like it. That works.

Guy Lawrence: It works very well.

Stuart Cooke: Yeah, we do. We use that phrase quite often.

Peter Brukner: I think that’s the best advise. You can talk carbs and fat and so on, but I …

Stuart Cooke: Yeah.

Peter Brukner: … when you get down to it if you just eat real food rather than processed food, I mean, you’re going to be right.

Guy Lawrence: Yeah.

Peter Brukner: You’re going to be a lot healthier.

Stuart Cooke: Yeah.

Guy Lawrence: Yeah. Spot on. And that; for anyone listening to this, Peter, if; where can they get more of you?

Peter Brukner: More of me? XXunintelligibleXX [41:56.0] I’ve got a website and I’ve got a little sort of brochure on that website, “All You Need to Know About Low Carb/High Fat.” So, it’s just PeterBrukner.com. The Brukner is “brukner,” Everyone wants to put a “C” in there , but it’s just PeterBrukner.com and there you go.

Guy Lawrence: Yeah, we’ll send out the link for that. We always do and so they can check it out.

And what does the future hold? Anything? Obviously the World Cup; that’s very exciting.

Peter Brukner: Yeah. Look, cricket is sort of my full-time job I guess, so we’re going to be ahead with the World Cup and the Ashes and then; but I write a text book of sports medicine, so we’re revising that, we’re at our fifth edition at the moment, so that keeps me; keeps me busy. I’ve got my practices in Melbourne. I’ve got really passionate about the whole nutrition aspects, so I’m doing everything that I can to promote that and I try to see the family as well. So, that’s about it for me.

Guy Lawrence: That was awesome. Well, thanks so much for coming onto the show, Peter. We really appreciate your time.

Peter Brukner: My pleasure.

Stuart Cooke: Yes. Thank you so much and enjoy the rest of the day.

Peter Brukner: Thanks a lot guys.

Guy Lawrence: Absolutely. Thanks Peter. Cheers, mate.

Peter Brukner: All right. See you guys.

 

Why I Felt Like Crap When Starting the Paleo Diet with Chef Pete Evans

The above video is 2 minutes 36 seconds long.

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

chef pete evansThis week our special guest is paleo chef, bestselling author and TV personality Pete Evans. He has been bringing some much needed awareness here to the Australian public in terms of nutrition, along with his recently released new program ‘The Paleo Way’.

Pete’s career has moved from the kitchen into the lounge room with many TV appearances including Lifestyle Channel’s Home show, Postcards from Home, FISH, My Kitchen Rules, Moveable Feast, and his latest The Paleo Way… stay tuned for Food is Medicine which is in pre production now!

It’s safe to say he knows his stuff, with over 10 bestselling cookbooks inspiring individuals and families in their kitchens around the world.

The Full Interview with Chef Pete Evans


downloaditunes
In this episode we talk about:

  • Why Pete embraced the paleo diet and lifestyle
  • How he felt by being voted the second worst diet, only to be pipped at the post by the ‘drink your own urine’ diet
  • How eats and travels on the road when traveling
  • His thoughts on the 80/20 rule of good/bad food and when to apply it
  • Why he felt like crap when first starting the paleo diet
  • And much much more…

CLICK HERE for all Episodes of 180TV

Get More of Chef Pete Evans & The Paleo Way Here:

Full Pete Evans Transcript

Guy Lawrence: Hey, this is Guy Lawrence from 180 Nutrition, and welcome to another episode of the Health Sessions. Our fantastic guest today is Pete Evans. Now, if you haven’t heard of Pete, I’d be very surprised. Well, at least here in Australia anyway.

But Pete Evans is an Australian chef. He’s a best-selling author. And also a bit of TV celebrity, especially well-known for My Kitchen Rules.

It was awesome to have Pete on the podcast today. He’s very clear. He’s a very sincere and passionate person. As you could say, he’s a little bit of a nutritional crusader at the moment, and certainly making people think twice about what they put on their plate and how it’s affecting their overall health in the long-term, which I think is fantastic, you know. And that’s the very reasons why we’ve put these podcasts out there in the first place.

I have no doubt you’re gonna get a lot out of this episode. Pete’s a top guy with a top message, and it’s 40 minutes of great content, so please enjoy.

As always, we’re on iTunes. If you could just take two minutes and leave us a review, we really appreciate it. You know, we want to get this message out there ourselves, and by leaving us reviews, it certainly helps with iTunes rankings and more and more people find us and enjoy it.

I always wish I had these podcasts for myself five years ago when I first started my health journey. You know, it’s a great excuse to hang out with some of the best, we feel, thought leaders in the world, as they share their story with us. So, yeah. That’s why we do it. We love it. And I have no doubt you’re gonna enjoy this episode today.

And, of course, come back to 180Nutrition.com.au. We have a massive amount of resources in there, including a free ebook, recipes, and, of course, videos if you want to see us actually in person chatting.

Anyway, enjoy the show. This is fantastic.

Stuart Cooke: Let’s do it.



Guy Lawrence: OK, hi. This is Guy Lawrence. I’m joined with Stuart Cooke as always. Hey, Stu. And our fantastic guest today is Pete Evans. Pete, welcome to the show, mate.

Pete Evans: Hi, fellows. Thanks for having me on. What an honor.

Guy Lawrence: No worries, dude. Every time I log into my Facebook I seem to see you in a different country, state, city. Do you ever have any quiet time? Like, you’re very busy at the moment.

Pete Evans: I am busy, but I guess it’s all part of the journey at the moment. I love it. I have the best job in the world, because I was actually speaking to Luke Hines, which is one of my business partners on the Paleo Way, and doing the tour and we also do the 10-week program. And we had dinner last night and I said, it’s not a job when you love what you do.

But to answer your question, I have amazing down time with my family. But even that is quite active. I mean, we love to go surfing, we like to go skiing, we like to go fishing, we like to cook together. We are active people, but we know how to switch off as well.

Guy Lawrence: Fantastic. Mate, the way we always kick off the show is generally just to get a little bit of insight about, you know, our guests that come on. And we’d love to hear a little bit of your journey from being a restaurateur to being a TV host and then actually now you could say a paleo crusader, which is fantastic in creating all this awareness.

How did it all start for Pete?

Pete Evans: Well. Mum and Dad thought that they’d have another child. I think I was a mistake, but I’m glad they had it. Really, I’ve always had a passion for cooking and I’ve always had a passion for health and nutrition. That’s something that I’ve had from quite an early age as a teenager, in school. And I always knew that I; my passion for health and nutrition nearly outweighed my passion for cooking. But one thing led to another and the cooking side took over for quite a period of time for a couple of decades.

And it wasn’t until about four years ago that I thought, you know what, there’s something pulling me back into the health and nutrition side of things. So I started researching it and I discovered paleo, and I thought, you know what? This makes a lot of sense. So I implemented it on my own self and my family through my partner Nicola.

And we just saw amazing results and I dug a little bit deeper and we both did a health course out of the Institute for Integrative Nutrition in New York, New York. And we studied a hundred different dietary theories. And paleo still made the most sense to me. And I thought, well, this is; it’s working for us. It makes so much sense on a planetary scale as well for what we can do for the land as far as that sustainable way of eating goes. Now, let’s try to find some holes in it. And I dug as deep as I could, because I thought, if I’m gonna come out publicly with this, then how am I gonna get shot down? Because I know that I’m a little bit of a target.

And you know what? It was; I still have yet to find anybody that has adopted this way of life for 10, 15, however many years and had a negative result from it. And I’m talking about people who adopted it; they’re doing it 90 to 100 percent of their lives. They’ve actually made a conscious decision that they won’t be consuming certain food items, and embracing others.

And, for me, it’s evidence enough that this works, especially in today’s day and age where people can be very vocal about what works and what doesn’t. And you see it on my Facebook. I mean, I really have had no one in hundreds of thousands of comments say that it hasn’t worked for them. Except for outside organizations saying that it’s dangerous. And I’m, like, well, I hear you and understand that you might believe it is, from your own education, but show me some evidence that it’s hurting people. And no one can offer me that evidence.

So, it’s a fantastic way of life, I believe, that is helping a lot of people. Is it a cure for everything? No. I’ve never said that. But it is benefiting a lot of people? Yes it is. And that is undeniable.

Guy Lawrence: Yeah, I certainly agree, Pete. I had a massive paradigm shift about eight to nine years ago and I used to work with people with chronic diseases and mainly people with cancer. And what I didn’t realize was, it was mainly the paleo diet that they were using as part of a tool to sort of help nurture these people through a recovery process. And I was seeing things that challenged every belief first-hand, you know?

Pete Evans: And I think what you’ve just said there, it’s a tool. It’s not the be all and end all. You can eat all the paleo food in the world, but if you’ve got a terrible relationship, if you don’t move your body or you move your body too much or you’re not getting enough sleep or you’ve got a job that you dislike, I mean, you will still suffer, or you can still suffer, disease.

But paleo is one good tool. And it’s an amazing tool to have at your disposal to, I guess, get your diet under control. And then hopefully then it opens you up and gives you enough energy to start to look at the other things that may need tightening up as well.

So, I see paleo as a bit of a gateway. I see it as something very tangible for people to make simple changes in their life. Sometimes people might be at a job that they’re stuck in for a year because they’re in a contract. They might be in a relationship because of children that they may not be able to remove themselves from or change. Financial situations. Emotional situations. All of this. Whereas what we can definitely change on a daily basis is what we put into our mouth. And that’s why I say this always: It’s a gateway into better health.

Guy Lawrence: Great starting point. The food you can control, ultimately.

Stuart Cooke: It certainly makes sense.

Pete Evans: Well, it’s the only thing you can… It’s the one thing you can control, unless you’re a child, or unless you are in the care of others. And that’s why I’m very passionate about children’s education and teaching parents about this, because really the children have no choice and if they are fed a poor diet for a period of time while they’re younger, it may make it harder for them to make changes down the track if they’ve got certain addictions or certain emotional reward systems set up for certain foods.

And I could talk about this for hours, but I know you’ve got to have questions, so…

Stuart Cooke: Yeah. Well, we definitely go into the kids a little later as well. But I was particularly interested, first up, in discussing the Paleo Way. So, I’ve seen they’ve got Channel 7 airing the program and also you’ve got some amazing online educational course as well.

Guy Lawrence: And you’re on tour as well, aren’t you, Pete?

Stuart Cooke: You’re on tour! Crikey.

Pete Evans: Well, yeah. Um. I made a conscious decision a couple of years ago when I came out, with paleo, if you want to call it, that my vision or my goal was to turn paleo into a household name in Australia and New Zealand. That was something that I believed I could do using (audio glitch), but it is what it is, just through my media profile.

I should have put out that my intent was to push paleo into mainstream and to make it into a household name in a positive light. Lesson learned. Because it’s definitely become something that people talk about that’s become part of our popular culture, I daresay, through the work that I’ve done, and many of my peers.

Now, the tour is something where; we did the tour last year and I brought Nora Gedgaudas out, who is one of my mentors, and she’s a powerhouse of information. And she’s got a heart of gold and a brain that matches.

And what I wanted to do was do a tour where we present the science. And it was very difficult for us to do that in a four-hour forum. I said to Nora, I said, “Can you condense it into three and a half hours?” And she’s like, I’ll do my best.

And for a lot of people it was overwhelming because I think they were coming to learn how to cook, but we gave; and Nora’s goal is to give people a paradigm shift with enough information that they go, “OK. I get it.” That was my vision was, let’s present the facts in the first tour last year. Let’s get the science out there. Let’s show people that this isn’t quackery. This is actually well-researched and here’s the science and the peer reviews and all the stuff to back it up.

And this year I thought, let’s give them the fundamental tools to adopt a paleo lifestyle for themselves and their families. And I’ve structured it in a way that we talk about budget home cooking; things we can do and have on the table in 10 to 15 minutes. Maybe 20 minutes tops.

The healing properties of bone broths and fermented vegetables. Let’s talk about getting offal into people’s diet where, especially in this culture and this country, where it seems so foreign to us whereas if we went back three generations, it would be something that was standard as part of our weekly diet.

So, it’s about incorporating these simple and, I guess, ancient, cooking techniques and ideas and philosophies and bringing it into 2015 in a way that’s accessible and affordable and a lot of fun.

Luke Hines, who I mentioned before, is on tour with me so he talks about his own journey with depression and anxiety and how changing his diet and changing the way he moved helped him a great deal. And I’ve got special guests that appear with me all around the country. So, for instance, today I’m speaking in Perth. I’ve got Dr. Libby who is a fantastic woman who’s done 48 years of university study, I’ve got Charlotte Carr who’s a mother who’s helped her child through autism with diet. We’ve got Helen Padarin who is a naturopath who works for the Mindd Foundation whose sole purpose is to help children and families that suffer behavioural disorders.

And I’m also up on stage with, I don’t even know anymore; there’s that many people… Um… And it’s been brilliant. We’re seeing about 10,000 people around Australia and New Zealand over a two-month period. And they all, at the end of it, get the 10-week program that we designed.

And the 10-week program, I tried to do it as cheap as possible so it was accessible for pretty much anyone in the country. It’s $10 a week. Ten a week or 99 bucks, as a one-off payment.

I’d give it away for free if I could, but I’ve spoke to people that said, if you give it, people won’t even do it, because they won’t value it.

Stuart Cooke: Correct.

Guy Lawrence: Absolutely.

Pete Evans: So, and I think this is key: I think people need to put a value on their health and be invested in their health. So, I’ve tried to keep it as cheap as possible. And it’s a brilliant program. So, as part of it, we’ve got meal plans, shopping lists, fitness programs with Luke, we’ve got Nora’s information each week, I’ve got a very dear friend of mine, Trevor Hendy, who is seven-time world champion athlete in Ironman who has spent the last 25 years working on mind-body-spirit. So, he’s in there teaching people about how to make powerful decisions and why we sabotage ourselves sometimes.

And I’ve also got interviews with leading experts from around the world. So, each week they’re getting another bite of the bigger picture of what paleo is. For me, when I talk about paleo, I always think first and foremost that it’s for individual health. So, anyone that wants to learn more because they are suffering ill health or they want to feel better, it’s a great place. But then I talk about the power that they have to influence their family, their friends, their community. And then it goes into the thing that I’m most passionate about, apart from children’s health, is about how we grow our food. How we move that food around the country. Can we start doing local abattoirs instead of sending the cattle to mass slaughterhouses by road train. And all these type of things. And can we use the beautiful land that we have in this country for better use instead of some of the products that we’re growing that serve us; well, actually harming us.

I mean that, I just drove up from my property in the Tweed up to; out to Townsville, I mean up to Wombury? Worongary? [:15:10.6] and just saw how much sugar cane is growing. So I looked up, I Googled it, I said, “How much sugar cane is growing in Queensland.” There’s 6,500 families, all with 65 hectares, that grow sugar cane and I thought, “Wow. That’s a lot of land that is …

Stuart Cook: That is a lot of land.

Pete Evans: That is used for a product that we know is a known poison for our bodies. That is causing us major health issues. And I just kept thinking imagine if they planted broccoli on that, imagine if they planted kale on that, imagine if they used that for pasteurized chickens that were producing eggs and also imagine if they brought cattle into that, that were grass-fed. I mean, I’m not an agriculturist. That’s not my specialty. But I look at these things from a common sense point of view and think how much usable land are we using in this country to grow things that serve us; that don’t serve us.

Guy Lawrence: Absolutely.

Stuart Cook: Yeah.

Guy Lawrence: But sugar is such a big industry, isn’t it. Where we had Damon Gameau come on the podcast a couple of weeks back and you know, you see the effect first-hand of what he was explaining what happened to him on his three-month experiment with the sugar and I see around with people all the time. It’s incredible.

Pete Evans: Yeah, he’s a beautiful man and he’s going to change so many lives and we’re thrilled to have him as part of one of our health crusaders in the country. I mean, his story is wonderful and he sacrificed his own health for it.

I thought about doing that a few years ago and I thought, “I don’t want to sacrifice my health.” I’m going to try to do it in a way that I don’t get sick.

Stuart Cook: Yeah.

Guy Lawrence: Yeah. Go for it Stu.

Stuart Cook: I was just interested in, on your journey, what have been the biggest dietary misconceptions that you’ve uncovered? Any that have really kind of just switched that light bulb on for you, that you want to tell everybody.

Pete Evans: Well, for me it’s, I haven’t discovered anything and I’d like to make that perfectly clear that this is not my idea.

Stuart Cook: Yeah.

Pete Evans: The, you know, the work of so many well respected scientists and researchers and professors and doctors and health crusaders themselves, I mean, I’m standing on their shoulders and I’m trying to elevate all of their work into a greater audience. So, I don’t; I haven’t discovered anything.

I’ve discovered my own health benefits from it and how much clearer I am. How much happier I am. How much more energized I am. I can see the different results in my own children. I can see the results in my mother. I can see it in my partner. My dad is coming to the seminar this year. He refused to come last year, because he thought he would be bored shitless. But now he’s interested. My brother’s coming along this year. I mean, it’s a powerful thing.

But I think one of the things that I’m passionate about at the moment is the next generation and the coming generations. And I have recently put a book together with Charlotte Carr, who as I mentioned before, has helped her child and her family along with adopting paleo and Helen Padarin, who I also mentioned before, a naturopath, who works with the Mindd Foundation.

So, I asked these ladies if we could put a book together called The Paleo Way for New Mums, Babies and Toddlers, because I’ve never seen anything on the market like this and it just makes so much sense for me that we need this information out there and Sally Fallon. I’m a huge fan of her work with Nourishing Traditions and I met her last year and I look at the work she’s done in this field and I was really quite impressed with what she’s been able to achieve. So, I thought, how can we repackage that in a way that’s timeless for 2015 and onwards?

So, we’ve created this book and it’s fascinating. We just had a email come yesterday from the Dietitians Association of Australia basically giving us a warning and saying; We heard you’ve got this book coming out and the World Health Organization has issued a statement that said, that if babies cannot accept breast milk, then the only thing they advise them to have is formula.

Now, this is the statement that came from us, from the Dietitians Associations of Australia, they’re saying that we need to be very careful with any information that we put out there, because we’ve got a baby broth formula for parents that do not want to give their children vegetable oils, which are contained in baby food formulas. The parents that don’t want to feed their children high fructose corn syrup, which is; these two ingredients are the first two that are listed on most baby food formulas and then there’s soy protein and then there’s a whole lot of other emulsifiers and God knows what, that are in there.

So, through the experience of Helen and the Weston A. Price Foundation, which is Sally Fallon, we’ve discovered, and this is what Charlotte used for her child, they’ve created this broth that basically mimics as close as possible to breast milk. Now, we always advocate that breast milk is best, but we’re also discovering that more and more children are intolerant to it. We’re discovering that more and more children are intolerant to dairy. So, and we’re discovering that people do not want to feed their children frankenfoods.

So, we’ve got; the girls have created this alternative, which has got chicken broth in it or bone broth and it’s also got livers in there and it’s also got coconut oil, so we’re getting the MCTs into there. We’ve got probiotic in there as well. So, it’s closely mimicking it and we never say that it’s better than breast milk, of course we’re never going to say that. You would be an idiot to even think that. But surely somebody with common sense would understand that formula that’s got …

Guy Lawrence: Corn syrup and vegetable …

Pete Evans: … known toxic and harmful properties. This could be a healthier option or at least an alternative for people that have half a brain that have done some research and decided that, “You know what? Maybe there’s an alternative out there.” So, this is going to be interesting to see how this pans out in the media. We’ve already got quite a bit of flak and the book isn’t even out there.

Guy Lawrence: When does the book come out, Pete?

Pete Evans: It comes out in a couple of weeks, …

Guy Lawrence: Okay.

Pete Evans: …yeah, mid-March. But we’ve got beautiful dietitians, accredited practicing dietitians, that are working on it, looking these formulas and breaking them down inyo s nutritional viewpoint for us. So, we’ve got charts comparing formula sold in supermarkets compared to this one. And you know what, it has it stacking up a lot better than formula without all the crap in it.

So, it’s going to be very interesting.

Guy Lawrence: That will be interesting. Absolutely. Yeah.

Stuart Cook: Well, I guess it’s great to be able to actually get something in there in the very conception of your child’s life, when they are succumbed to so many potential toxins and, like you said, treats and sweets. We’re trying to wean them on to sugary foods and sweet fruits and things like that. Yeah. It’s very interesting.

We, I mean, you mentioned the critics there as well and one of our questions was, what do you say to the critics out there? Because we roared with laugher as the paleo diet was XXpipped to the Post 23:33.7XX by the drink-you-own-urine diet.

Guy Lawrence: Yes.

Stuart Cook: It’s absurd. How do you handle that?

Pete Evans: Personally, I don’t let it get to me.

Stuart Cook: Yeah.

Pete Evans: Because I understand where they’re coming from. I do and they’re coming from a place of fear.

Stuart Cook: Right.

Pete Evans: And you can only put yourself in their shoes and understand that they’re just protecting themselves and their organization and their beliefs. Because it is their belief system, that they’ve been to university, they’ve been force-fed a whole lot of information which current science and research are saying that potentially is not the right information.

Now, you could imagine if you went to university for four years or six years or even eight years and you were part of this, I guess, machine and all of a sudden you’re looking at; I’ll use myself as an example, because that seems to be where a lot of the critiques are coming.

You see a person that’s a chef promoting a way of life that flies in the face of everything that you’ve learned.

Stuart Cook: Right.

Pete Evans: Of course you’re going to get upset. Of course you’re going to defend what you’ve been taught. Of course you’re going to think that this is quackery. Of course you’re going to be up in arms and feel like this person, this chef out there, could be potentially causing harm to the greater population. So, I understand them and I feel their frustration and I feel for them and this is why I’ve never, now I’ve made the decision I’m not going to fight anything.

Stuart Cook: No.

Pete Evans: I’m not going to. I mean, I had a couple of issues over the last few years when I’ve stood my ground because someone has actually, I think, the one time I actually fought back or said something was when someone called me a fuckwit on my own page. And that was what they said: “You are a fuckwit!” And I looked at who it was and I noticed it was a dietitian and I went … how … you know, if that’s the best; if that’s what you think, you know, well let’s put it back and I write a little piece and I said, “Why is your organization not looking at GMOs? Why are they not promoting organics? Why are they not trying to get; look at what we’re feeding our agriculture? Are we feeding them genetically modified soil? Why are we not; why when you talk about overconsumption of meat you never difference between grass-fed and grain-fed? Why is it that children are getting sicker and sicker as in each generation comes? Why you associated and have money coming in from multi-national food corporations? Is there not a conflict of interest?”

So, I just put the question out there, you know, because I took offence of that. Just, you know, I think …

Guy Lawrence: Yes, of course.

Pete Evans: … name called and I just said, “Why?” Because I see the DAA as a major powerful force of change for this country and there’s 6,000 members for them. I mean, imagine if they united together to ask these questions, to put pressure on to their governments, to put pressure on to the supermarkets, to put pressure on the school, schooling systems, the canteen system. Could you imagine this organization that has this much power and is viewed as something that a well-respected organization, imagine if they put their weight behind something.

Now, I’ve never seen them do this. Now, I could be wrong, but I’m trying to encourage them, that they have this power. And unfortunately I fear that if they don’t change and start to address some of these things, then they will become irrelevant because; and it’s not a goal of mine. I would love nothing more than the DAA or even the Heart Foundation to work together with other health professionals and actually come around the table and say, “You know what? Well, let’s work together for a better Australia.” But unfortunately their mantra is “everything in moderation.”

Guy Lawrence: Yeah.

Pete Evans: And I just don’t think that is the right philosophy. I mean, you have to look at the guidelines that are out there for a healthy Australia and the question that I always have is, “Is that the healthiest guidelines that we could possibly put into schools?” Is that the healthiest guidelines that we should be educating for every person in this country?

Because we know that it’s not. So, what not put the optimum out there so that people know this is the optimum and then people can make their own choice from there.

Guy Lawrence: Yeah. Did you think the change will come from that level? Or do you think it’s going to just come from the grass roots level and word of mouth and people leading by example? I mean, because that’s where it’s at, at the moment.

Pete Evans: Ideally, I would love for it to come from a unified force. I really do and I mean, that’s the dream it for it to change from a government level, from a national health society level, a unified level, you know what “this is the new research, you know, let’s adapt” and there should never be blame or I told you so’s or this, that and the other. It should be, “You know what? This is the current research. This is what’s happening in other parts of the world; where in other parts of the world have taken fluoride out of the water in lots of countries and reversed it. Should we revisit that in this country? Should we look at the saturated fat? Does that lead to chronic heart disease, because other parts of the world are reversing their guidelines for that? Should we be changing that?

Will it happen with multi-national food corporations, with their tentacles involved in these organizations? I doubt that it will happen. If they can remove that funding, then I believe it can happen. But, and this is the interesting thing, because I dare say there’s a huge grass-roots movement happening.

Now what will happen soon, I believe, is that the multi national food corporations will start to put out products that are inline with Paleo or ketogenic or low-carb, high fat or …

Stuart Cook: Yeah.

Pete Evans: …or primal or banting; whatever you want to call it. They’re going to start saying that the dollars are in this new area. So, I wouldn’t doubt that Kellogg’s will start putting a paleo muesli out there next year. I wouldn’t doubt that we’re starting to see lard or tallow start to appear on supermarket shelves in the next five years. And then I think you will see that when they’ve got money to be made out of this, that you will see it start to change through these associations. But I dare say that the grass-roots movement will be the catalyst for this.

Guy Lawrence: Yeah. Yeah. I just hope if we do start seeing the bigger commercial companies putting out these products out they are authentic and not just jumping on the gluten-free, the low-calorie, low-fat and everything that we’re seeing at the moment.

Pete Evans: Well, you know what? To answer that, I think people are becoming more and more savvy and more and more educated, so I don’t think; put it this way, if they put out a paleo muesli and it’s full of sugar and crap or sweetness and it’s, you know it’s still going to jack you up and it’s not organic, then that might have appeal to the people that aren’t really up-to-date with the research. You know what I mean?

Guy Lawrence: Yep. Yep.

Pete Evans: Whereas the people that are hard core or are early adopters of this will see through that and go, “You know what? It’s still not good enough.” So, at the end of the day it’s probably, even if we can get the mass public to start eating that way even if it’s not the ultimate, at least it’s probably better than what they’ve had.

Guy Lawrence: True. Yep.

Pete Evans: And I don’t think, you know, we’re not set up for 100 percent of Australia to turn paleo tomorrow. It would be a disaster, you know, because we don’t have the resources for it. But I see this as a growing movement and I say this as it’s happening exactly as it’s meant to be happening with the people adopting it as they are adopting it. Because we couldn’t sustain it if everyone did it tomorrow, but we can adapt to it as more people come to it.

Stuart Cook: What have you found to be the biggest hurdles for the newbies to paleo?

Pete Evans: The biggest hurdles I find is, they’re not doing it 100 percent.

Stuart Cook: Right.

Pete Evans: I noticed that with my, with the 10-week program.

Stuart Cook: Yep.

Pete Evans: And I think there’s an expectation that 40 years of eating a poor diet is going to be fixed within two weeks.

Stuart Cook: Right.

Guy Lawrence: Yeah.

Pete Evans: And I think that is; I think we live in a society where we think that we can take a pill or we can change a habit and we will see, decades of poorer choices fixed in a minute and it isn’t like that and how I like to describe it when I talk about this is: I’ve been doing this for four years and I feel better now than I did a year ago and last year I felt better than I did the previous year.

Stuart Cook: Right.

Pete Evans: But after six weeks of eating Paleo, I felt like I was superman, you know. But for the first three or four weeks I felt like, I felt crap, because I was going through a detox and my body was switching over its fuel source and I hadn’t had a great diet for a decade or two prior to that. But I definitely had a diet better than a lot of people that come to this.

You know, I wasn’t 40 kilos overweight. I wasn’t Type 2 diabetic. I wasn’t; I didn’t have insulin resistance. I didn’t have autoimmune disease.

Guy Lawrence: Yeah.

Pete Evans: I know we have a lot of these people that adopt this and expect results overnight and I think that’s a misconception. I think that’s why I say it’s a lifestyle. I’ll never say it a diet, because once; and you can’t do it 80/20 if you’ve got an autoimmune disease. You can’t do it 80/20 and expect great results if you’re Type 2 diabetic. It’s like saying to an alcoholic, “You can have a drink every Friday night.”

Stuart Cook: Yeah.

Pete Evans: Yeah, the 80/20 rule.

Guy Lawrence: Yeah.

Stuart Cook: Yeah.

Pete Evans: You just can’t do it if you’ve got anxiety or depression, 80/20’s not going to cut it for you if you want true freedom. I’m not saying you’ve got to do it 100 percent for the rest of your life, but you have to give yourself a period of time where, you know, if you’re strict with this, because you do want to reap the benefits and we know now that gluten can stay in your system for up to six months. So, if you’ve got an issue with that, whether it’s mental or physical, and you ate your piece of cake, you know after you’ve done this for a month that could have affected you for the next month or two.

Guy Lawrence: That incredible, isn’t it, you know. I know it’s very hard to relate though, because people if they’ve got health issues. They’ve never; they’ve never really put the connection together, you know, how the effective of the food can be and I think that it can be such a massive change for them at first and you’ve got to embrace it whole heartily and actually be around peer groups though that encourage you to continue that way. Because I used to see a lot of family and friends be sincere, but they’d be sincerely wrong, because if their health wasn’t great they would want to feed them with foods, with cake and things that would …

Pete Evans: Yeah.

Guy Lawrence: That would always set them back and you know, there are so many aspects to it as well, which it; it can be tough. It can be tough. But worth it, you know.

Yeah. Go ahead, you look like you’re going to say something Stu.

Stuart Cook: Well, I was just thinking about the beautiful foods that the paleo diet offers. Now, I get jabbed a little bit because I’m a huge fan of liver and I have it regularly for breakfast and love it. I wondered what your “go to” paleo super foods were; perhaps the paleo foods, the whole foods that you gravitated to more, more so than any others. Any special favorites of yours?

Pete Evans: Yeah. I guess it’s changed over the four years and I probably eat simpler now than I ever have. I think when I first started out, I think when I talked about activated XXunintelligibleXX [:36:52.3] I was on XXunintelligibleXX [:36:56.1] so I was eating almonds and everything. I was eating coconut chunks. I was having spirulina and grains and all these sorts of stuff. I, my diet now is a lot simpler. One: I don’t really need to snack and number two is I’m cooking a lot less and a lot simpler food. I guess offal and bone marrow has taken a larger place in my diet these days and my body loves it. The bone broths, I’m constantly cooking with them and using them in so many different preparations from soups, to curries, to braises, to bolognaise sauces for the kids. I’m sliding it in everywhere. Vegetables, I’m eating a hell of a lot of them these days. I’m eating less steak than I ever have. I’m eating different parts of animals and the seafood is a little bit more varied now these days, as well.

Superfoods, I would say offal is one of the superfoods and I don’t like to use that word too much, but put it this way, in my pantry I don’t have any superfoods as such that you would see at a health food store.

Stuart Cook: Right.

Pete Evans: My superfoods would be in my freezer. Which would be my marrows, my brains.

Stuart Cook: Yeah.

Pete Evans: The livers, the stocks or the broths, some organic berries in there and that’s about it and I guess the ultimate superfood for us is the fermented vegetables that I love creating and different flavors each week and my kids love it these days and it’s on every meal of theirs. I’m excited about that, because it’s such a cheap option for people. And it’s exciting because you start to become, you start to crave it; those sour flavor and the acidic flavors from fermented foods and if I don’t have it on my plate, then my plate feels empty …

Guy Lawrence: Yeah.

Pete Evans: … these days. It feels like it’s a bit undressed so to speak.

Guy Lawrence: We always have a few questions we asked everyone towards the end of the show.

Pete Evans: Yep.

Guy Lawrence: But I’ll ask you one which will lead into one we always ask, so I’m interested, you know, how you structure your food around traveling?

Pete Evans: Sure.

Guy Lawrence: And then can you tell us what you ate yesterday?

Pete Evans: Yeah. Sure. I actually flew Sydney to Perth yesterday and it’s a great, great, great question because the poor flight attendant was so worried that I didn’t eat on the plane. Even though he didn’t see that while we were taking off I had a huge, beautiful salad. It was full to the brim of, I had a whole avocado, I had zucchini, cucumbers, carrots in there, red cabbage. Just a fantastic, huge amount of salad with a quarter of a roast chicken in there and heaps of fermented vegetables and I guess to give you an idea, it was twice as much as what anyone else on the plane ate. But that was my one meal, which got me through to dinner last night.

And last night I went and saw a friend of mine, he’s an oyster shucker, and I had a couple dozen oysters at his restaurant and they’re expensive, but it’s an indulgence, but he shucks them to order for me. His name’s Jerry Fraser out in Perth. He’s like a father figure to me and we always have a good time.

And then I went back to the hotel and I had some short ribs with some fermented vegetables and what else was on the table? Some asparagus with olives and activated almonds. I consult for a hotel in Perth called Fraser Suites and the restaurant called Heirloom. So, and because I spend a lot of time in Perth and I went to this hotel and I said, “Can I do your menu for you?” And it’s 95 percent paleo. So, and the restaurant was full. I never advertise it. It’s just for the hotel guests really, but people can pop in and eat it. We don’t even promote that it is paleo. It’s just good honest food and there is bone marrow on the menu. There’s grass-fed meat. Here’s organic chicken. There’s wild caught seafood with fermented vegetables you can order as a side.

So, that was my day on a plate and I had a beautiful bottle of kefir that I got from Orchid Street. It was a turmeric and alkalized water kefir, with some cayenne pepper in it. It was awesome.

Now, when I travel interstate I usually don’t eat or I’ll take something, maybe some macadamia nuts. But when I travel internationally to and from my locations, I always; exactly like what I did yesterday. You can travel internationally with your own food. So, recently I went to the United States and I took half a roasted chicken. I took two avocados, two cucumbers, two carrots, a little bag of macadamia nuts and some fermented veg, some sauerkraut, but you have to tip out the liquid from the sauerkraut before you hop on the plane, because they don’t let liquids through over 50 mils.

So I sit here on the plane and as soon as we take off in the air, I sit down, I have a big meal and then I watch a movie or two and then I sleep and then; I have to forgo the Tupperware container or whatever I’ve had or I give it a rinse in the bathroom and repack it in my bag and hopefully they don’t quarantine it and they haven’t yet. And that’s the same thing when I come back from America or the U.S. or the UK. I go to Whole Foods and I stock up on some good quality paté or some food and I pack my own food.

Guy Lawrence: Great. Yeah.

Pete Evans: You know that you’re eating organic or grass-fed or organic veg, and you know, it’s so simple these days when I do it.

A friend of mine that runs the Institute for Integrative Nutrition, Joshua Rosenthal, who’s a brilliant man with a massive vision of change for the world and the first thing that we learn in the modules is: don’t be afraid to fit out. He said it’s the most empowering thing that you can do for yourself, because most of society want to fit in like sheep, basically.

Guy Lawrence: Yeah.

Stuart Cook: Yeah.

Pete Evans: They don’t want to be seen as being different from anybody else and you know, I’m very proud to fit out on a plane and eat food that is going to benefit me and hopefully not make me feel like crap when I hop off the plane.

Guy Lawrence: That’s a great saying, “fit out.” Yeah, I love that.

Pete Evans: Fit out.

Guy Lawrence: Yeah. Fantastic. That almost answers our last question to a degree; which is, we always ask this on our guests. What’s the best piece of advice you’ve ever been given?

Pete Evans: My best piece of advice was actually something my grade 10 math teacher said to me. He said, “Pete, you’ll be successful at anything you choose to do in your life.”

And even to this day it’s still the most powerful statement that anyone has ever said to me and I pray every day that he said that to each and every student that he taught. Because he made me feel special and unique and I just wonder how many parents say that to their children. I wonder how many teachers of children say that to people. I wonder how many nurses might say it to their patients or doctors might say it. You know, just that one bit of encouragement and belief that this person had in me changed my whole life and changed my whole outlook and so, my bit of piece of advice that I can give everybody is to plant the seeds of belief in another human being I think is the most powerful thing you can do.

Guy Lawrence: Yeah. Fantastic. Yeah, belief’s a huge thing.

Stuart Cook: Wise words. Yeah. Absolutely.

Guy Lawrence: Stu?

Stuart Cook: Brilliant. Yeah, I just wondered what the, you know, what does the future hold for Pete Evans? What have you got coming up; we’ve spoken about your books, right now?

Pete Evans: Well, if I don’t end up dead from a conspiracy theorist, I’ve always; I said to my mum last year, “If I go missing for some reason or I have a very strange accident, you know it probably wasn’t an accident.” Because we are definitely ruffling some major feathers here and there’s billions and trillions of dollars at stake if people adopt this way of life that will be lost through certain aid; agribusiness or multi-national food corporations and pharmaceutical companies. I mean think about the impact that this could have. It’s actually quite terrifying if you think about it a little bit. So, if I can keep running and keep doing this, then just more of the same, I mean more of the same.

I mean recently I released a cookbook three months ago called Family Food and to give you the impact that has had in Australia, it’s become the number 1 selling lifestyle book. It’s superseded any other book over the last couple of years with the volume that it sold in the last three months.

Now, I think there’s 150,000 copies out in Australia. Now, if I think about that as a family food book, so you’d have to think that at least there’s a mum and a dad and 1 child, so three people with this book, so that’s half a million people; let’s round it out, which is maybe 1 to 2 percent of the populations have now got access to a book and they’re aware of it that it’s a grain-free, dairy-free, sugar-free book.

So, I plan on just releasing more of this information in a way and my job is to, is not to present so much of the science behind it, but to give people the practical tools that they can put into their life. As a chef I think that’s my purposes. Let’s take the information and put it into beautiful recipes that people want to cook at home. Because really you can know all of this, but if you don’t cook it and put it into practice, then what point is it. Actions speak louder than words.

So, more books, improving my program, Next year we’re going to do a tour, we’re talking about belief systems, so there’ll be no cooking involved and I’ve got a lineup of speakers from around the world that I want to bring to talk about breaking addictions, self love, self worth, fear, get rid of fears and understand how to make these positive decisions in life and how to goal set.

Guy Lawrence: Yeah.

Pete Evans: This sort of stuff excites me. Hopefully spending a lot more time with my children and my partner. We just bought a farm, so that’s part of my next journey; how to become pretty much self-sufficient so I know exactly where my food is coming from. And hopefully through that we’ll get a TV series that I can create about this. About how to grow your own food and how to live sustainably.

I want to live off the land. I want to remove myself as much as I can from the current food system, if I can. Just so I can trust where the food is coming from.

And I’m also filming a documentary at the moment called, “Food is Medicine” that I’ve been putting together for the last year and a half and I’ve got another year and a half of filming for that. I very much like Damon Gameau’s sugar film.

Guy Lawrence: Yeah.

Pete Evans: I want to show the positive stories of using food as medicine and I think it will be a powerful catalyst for change. I’ve got a beautiful storyteller, documentary filmmaker that is doing this for us and it will be challenging for a lot of people to see the information that we present, but it will also be awe inspiring as well. So, I’m looking forward to seeing the end result of that, but yet I’m in no rush to put that out. Everything’s happening as it’s meant to be happening.

Guy Lawrence: That’s fantastic Pete. Good on you, mate.

For everyone listening to this, where’s the best place to get more of Pete Evens?

Pete Evans: My Facebook is probably the best. I’m active on that daily. It’s Chef Pete Evens or Pete Evens Chef, I don’t even know. And if anyone wants to do the 10-week program and I’m not here to sell anything, but it’s ThePaleoWay.com. But it does have the resources in there and the tools for people to implement change in their lives.

And I just want to give you guys a round of applause for what you’re doing, because it is a joint effort here, there’s many of us spreading the medicine as I like to call it and we’re reaching a different variety of people, each in their own unique way and unified way we’re so much stronger.

Guy Lawrence: Absolutely and we appreciate it Pete. You know, it’s affected my life dramatically over the years. I’ve seen it first-hand affecting others and we just feel we need to be pushing out and we have been for the last four years.

Stuart Cook: Just spread the word. Yeah, that’s it.

Guy Lawrence: And we really appreciate your coming on the show mate. That was fantastic. Thank you so much.

Pete Evans: We did it finally.

Stuart Cook: We got it through.

Pete Evans: Thanks guys.

Guy Lawrence: Good on you, Pete. Thanks mate.

Pete Evans: See ya.

Stuart Cook: Bye.

View all our podcast guests here

Jimmy Moore: Keto Clarity & Low Carb Living

 img-responsiveToday we welcome back best selling author & podcasting superstar Jimmy Moore, as we talk about his new book ‘Keto Clarity’. Have you looked at a low-carb diet simply as a means to lose weight? What if you learned that combining a low-carb nutritional approach with a high fat intake produces a powerful therapeutic effect on a wide variety of health conditions that most people think requires medication to control? That’s what Keto Clarity is all about.

Join as we get down to the knitty gritty stuff regarding fat, ketosis and low carb living.

CLICK HERE for all Episodes of 180TV

downloaditunes
In this episode we talk about:-

  • How Jimmy lost over 100kg in weight!
  • What ketosis is and why you should know about it
  • The most accurate way to measure ketones
  • How to having amazing brain health
  • Why you must eat saturated fat
  • Dispelling the myths around low carb & ketogenic diets
  • And much much more…

Get more of Jimmy Moore

Keto Clarity & Low Carb Living Transcript

Guy Lawrence: Hey, this is Guy Lawrence of 180 Nutrition, and welcome to another episode of The Health Sessions.

Our special guest today is no other than best-selling author Mr. Jimmy Moore. Now, he’s here to talk about his new book, Keto Clarity. And Jimmy’s wealth of knowledge when it comes to ketosis and low-carbohydrate is outstanding and we really dig deep today into covering all the myths and misconception that we might hear in the media as well regarding: “Low-carbohydrate diets are dangerous, we shouldn’t be doing it, and it’s all fad,” and everything else.

Jimmy’s story is exceptional. We’re gonna hear it straight from him in a moment. But, in a nutshell, he was over 200 kilograms in weight at one stage and was following a low-fat diet, tried many fad diets, was getting larger and larger by the year. And so once he sort of really understood low-carbohydrate living, bringing in; measuring ketones in the blood and going into ketosis, then he managed to drop all that weight and now lives a very happy, healthy life.

And this book, I think, is very important and needs to be written, you know, and to get a really clear understanding of what exactly low-carbohydrate and ketosis is and what the relationships are. Because they do differ, actually.

You know, I learned a heap from this podcast today and I have no doubt you will enjoy it.

As always, if you are listening to this through iTunes, and you enjoy our podcast, we’d love you to leave a review for us. It simply helps, A, give us feedback, where we can improve as well but also the fact that it helps with rankings and helps get our podcast and our message out there. Because me and Stu certainly believe that everyone should be, you know, at least listening to these podcasts, because I think our message is so important and we want people to truly understand what good health and nutrition is.

Anyway, I’m gonna stop talking. And let’s get over to Jimmy Moore and chat about his new book, Keto Clarity. Awesome.

All right. Let’s get into it. Hey. So, I’m Guy Lawrence, I’m joined with Mr. Stuart Cooke, as always, and our superstar podcasting low-carb special guest expert today is, Mr. Jimmy Moore.

Stuart Cooke: He’s behind you.

Jimmy Moore: I’m looking for him. I don’t know who you’re talking about.

What’s up, guys? How are you all?

Guy Lawrence: Fantastic. Thanks for coming back on the show.

Jimmy Moore: Thank you. I love this show.

Guy Lawrence: Last time, you were obviously talking about your book, Cholesterol Clarity, and we were very keen to have you back on today to talk about Keto Clarity, your new book.

But I was actually reading it a couple of days ago about your story and I’ve gotta be honest; I felt your pain that you were going through and frustration coming out. And it’s so inspiring to what you’ve actually gone on and done from that and turned it into something amazing. img-responsive

So, I figured before we kicked off into the book, can you just tell people, especially for all our new listeners who haven’t heard the last show, who’s Jimmy Moore, a little bit about that. Because it’s phenomenal, I think.

Jimmy Moore: Sure. Go back and listen. (I’m just kidding!).

So, back in 2003, I was a 410-pound man. So, what’s that? Just over 200 kilo. It’s a lot of man; let’s put it that way.

Guy Lawrence: That’s incredible.

Jimmy Moore: And I was wearing, you know, humongous shirts, humongous pairs of pants, ripping them every week. I was on three prescription medications for high cholesterol, high blood pressure, breathing medication.

I was 32 years old, you guys. And I’m a tall guy, but 400-plus pounds is not healthy on anybody.

And that’s where I found myself. And I had tried low-fat diet after low-fat diet and all of them had always failed me. And I defaulted to low-fat because we know that when you want to lose weight, people say cut your fat down, cut your calories down, and then exercise on the treadmill for an hour a day. And that’s how you magically lose weight.

Well, unfortunately, that magic pill doesn’t work for everybody.

So, my mother-in-law, for Christmas that year, had bought me a diet book. Yes. Mother-in-laws are wonderful about giving not-so-subtle hints to their son-in-laws that they’re fat.

Guy Lawrence: Very straight to the point, that present, mate.

Jimmy Moore: Absolutely. And she’s a sweetheart lady, so I definitely am very thankful that she gave me the book that she did at Christmas 2003, because it was not a low-fat diet book like all the ones I’d gotten before. It was one about this diet that I had not really tried before: a low-carb, high-fat diet. It was the Atkins Diet.

And I read that book, and I’m thinking, “Man, this guy is wackadoodle. How in the world do you energize your body when you don’t eat a lot of carbs?” That didn’t make sense to me.

And then the fat thing? I was looking at it and going, “Doesn’t he know that raises your cholesterol and clogs your arteries and you’re gonna keel over of a heart attack?”

But, guys, I think the breaking point for me was I was 400-plus pounds. That was reality. I was on three prescription medications. That was reality. I was ripping pants that were size 62-inch. That was reality. I needed to do something.

And I had tried literally everything but this, so what the heck? Let’s give it a whirl.

So, I made it my New Year’s resolution, 2004, to lose weight. And I started January 1st, 2004, lost 30 pounds the first month. What’s that? About 13, 14 kilo. And then the second month I was so energetic at that point I could really feel the effects of what I now know is keto-adaptation. And I had to start exercising. So, I added a little bit of exercise, which, for a 380-pounder at that point, meant walking about 10 minutes on a treadmill at three miles an hour, which was a lot of work. I tell people I was lifting weights. It was my body weight.

And I lost another 40 pounds that second month. By the end of a hundred days I lost a total of a hundred pounds. And I knew at that point there was something special about this. And, unlike any other diet I had ever been on in my entire life, I had no hunger, I was not craving anything. By the end of that hundred days, I had really become fully keto-adapted and able to sustain myself and do quite well without worrying about all that processed carbs that I used to eat.

So, it was a total transformation, not just physically but here. I mean, I remember there was a mantra. I didn’t tell this story last time I was on. There was a mantra I did to try to help myself overcome my carbohydrate cravings, and I made the mantra: “sugar is rat poison.”

So, if you think something is rat poison in your mind, are you going to eat it? No.

And so, after awhile, I honestly believed anything sugary was rat poison.

Guy Lawrence: That is a very good mantra.

Jimmy Moore: Yeah. I mean, it tricked my brain into thinking, “That is not a good thing to consume.” I now call those things “food-like products.” Not real food.

“Just eat real food” does the same thing. But having that negative imagery with this thing that I thought I could never live without was so vital. By the end of the year, I did end up losing 180 total pounds and it kind of kicked me off to the man you know me as today.

I started my blog in 2005 and that rose me to prominence that this guy said, “Hey, you should be a podcaster.” So now I have one of the biggest podcasts in the world on health. The Livin’ La Vida Lo Carb show. And, yeah. I mean, I’m gonna keep doing this for as long as the good Lord gives me breath to breathe.

Guy Lawrence: That’s awesome. That’s awesome.

How many podcast are you up to now, Jimmy? Just for people to know.

Jimmy Moore: So, on the Livin’ La Vida Low Carb show, it’s over 850 episodes. I’ve interviewed well over 900 guests from around the world, literally. All the experts that you can possibly think of have been on that show. And I do several other podcasts as well.

So, all in all, well over a thousand episodes that I’ve done combined with all of my work. It’s really humbling when you start thinking about, “Whoa! A thousand episodes!”

What episode is this? What episode are you guys on?

Guy Lawrence: We’re up to about 25. We do them once a fortnight.

Jimmy Moore: Nice.

Guy Lawrence: Sometimes that goes over to once every three weeks, depending on work outside of running the 180 business. But we just have literally converted our website over. We’ve been spending a lot of time on that. And we really want to start bringing these back in a minimum once a fortnight.

Guy Lawrence: It’s really hard, if you’re not consistent, you know. And if you get like a good schedule. Plus, you start saying, “OK. I just talked to the Jimmy Moore guy. That was so exciting. I want to do another one.” And so you have this passion and zeal wanting to do more.

Because when I first started my show, it was once a week. And the people were like, “Oh, we want to hear more.” So I went to twice a week. And now: “We want to hear more.” And so I went three times. “And we want to. . .” And I’m like, “I’m not going any more than three times a week.”

Guy Lawrence: It’s amazing. Because we appreciate it. I mean, what people don’t know is that you actually inspired me to start podcasting when I met you in Sydney last time. We had this conversation. And it’s like, “Right. We’re gonna do it.”

And then we came back to our studio and did a podcast. And then we switched into making a video podcast as well. And, yeah, love it. But I can appreciate it, because we now realize how much work goes into it, just per episode. So, what you’ve done is phenomenal, and I certainly hope that people appreciate that. Incredible.

But let’s crack open the new book. So: Keto Clarity. This is a two-fold question. Why did you write the book? And, B, could you explain to people what ketosis is, if they’re not sure? I thought that would be a good place to start.

Jimmy Moore: So, yeah, so, why write the book? Quite frankly, the book has never existed before. We’ve had lots of books about weight loss and ketogenic diets. Thank you, Dr. Atkins. Thank you, Protein Power. You know, some of the ones that have been out there for a long time.

And then we’ve had a few others that talk about the treatment of epilepsy, which we’ve long known is one of the strong benefits of a ketogenic diet on health. But that’s it. And you’ve never really seen any kind of practical guide as to: Here’s how you get into ketosis and then once you’re there, here’s how you stay in it. And then if you can’t get there, here are some of the problems you’re probably doing trying to get there.
So, we tried to make like a step-by-step guide: This is how you do it. Because that’s never been written before.

I was, quite frankly, shocked, you know, when I was doing my research for the book that, hey, nobody’s ever written a practical how-to on ketogenic diets before. And then all in one place talking about the totality of health benefits that come from eating this way. It goes well beyond weight loss. Well beyond epilepsy. Which, those two things we have very strong evidence for. But there are so many other things that I’m just really excited about, and some research that’s coming.
So, that’s why Keto Clarity was born, and now that the baby’s out there, it’s really done very well, because it is unlike anything that’s ever been out there on the market before. And in fact, I was just checking before we came on the air: It’s the No. 1 nutrition book in Australia right now, on Amazon.
Guy Lawrence: There you go! That’s awesome.

Jimmy Moore: So, I’m proud of my Aussie friends.

Guy Lawrence: And it’s a beautiful book. Like, it’s so well laid-out. And I love the way that you go the, you know, there were 22 food people you had on board as well, and all the way through each chapter, you know, everything is reinforcing your message as you go through the book. And it does make it very clear to understand.

Jimmy Moore: Thank you. Yeah, we tried to do the same format. Cholesterol Clarity, when I talked to you guys last year, that was kind of the: All right. Let’s prove the concept that people will like this format, with the moment of clarity, quotes from the different experts, and then my co-authors Dr. Eric Westman, a very respected researcher and clinician with low-carb diets, and he did little doctor’s notes throughout.

And in Cholesterol Clarity, it was funny because he didn’t give a whole lot of input on Cholesterol Clarity, as much as he did with Keto Clarity. Because he’s just one of the foremost authorities on the world on ketosis. And so I really relied heavily on him, especially in those science chapters.

You’ll notice at the beginning of Chapter 16, we tell you: This is how you read scientific papers and which ones are more important as we see these headlines in the newspaper, and I know you guys have it there in Australia: “Red Meat Causes Cancer!” “Avoid the Atkins Diet Like The Plague!” And then you go and look and it’s a mouse study. So, a mouse study doesn’t do a whole lot unless you’re Mighty Mouse. And unless you’re going around saying, “Here I come to save the day!” you’re not going to have any application for your body.

So, you have to figure it out for yourself. Look for the randomized control clinical trials. Those are the ones that are really the gold standard. Unfortunately, they’re not using that standard of science on ketogenic diets. So, that is coming. In the coming years, we’ll see more and more. But right now it’s few and far between seeing those kinds of studies.

Now, you asked earlier, “What is ketosis?” That is a great question, Guy!

So, ketosis, in a nutshell, and just to keep it real simple for people, most people walking around, about 99 percent of the world’s population, are sugar burners. So, carbohydrates become the primary fuel source for their body. And then that’s what most people think of when they say, you know: “How do you fuel your body?” How do you. . . That’s why athletes carb up. Because that’s the fuel for their body.

Well, that’s if you’re a sugar burner. But ketosis shifts your body from being a sugar burner over being a fat burner. And so how do you do that? You have to eliminate the sources of sugar, and in this case it’s glucose in your body.

So, what raises glucose in the body? Oh, yeah! Carbohydrates is like the biggest way to raise glucose. So, if you lower those down, and it’s not gonna be the same amount for everybody, but if you lower them down to your personal tolerance level (and we show you how to do that in the book; how to figure out that number), and then moderate down the amount of protein. . . This is a biggie. This is probably the biggest mistake most people make on a low-carb diet is they forget, if you eat too much protein, more than your body can use, there’s this long G-word we talk about in the book called gluconeogenesis.

And that’s just a fancy-schmancy word for: if you eat a lot of protein, your liver is going to turn that protein into, guess what? Glucose. So, when glucose is high, ketones cannot be produced. So, eliminate the carbs to your personal tolerance level, moderate down your protein to your individualize threshold level. And then, guess what? All that’s left is fat to eat. So, you’re eating monounsaturated fats and saturated fats and, of course, the omega-3 fats are in there. Definitely not drinking vegetable oil. We talked about that in Cholesterol Clarity, why that’s a very bad idea.

Guy Lawrence: Yeah, don’t do that.

Jimmy Moore: And so if you do all those things, you’re going to be shifting your body from using sugar and carbohydrates as the primary fuel source to being a fat and ketone burner, and that’s being in a state of nutritional ketosis.

Guy Lawrence: Fantastic.

Stuart Cooke: I just; I’m intrigued, Jimmy, about your keto journey. Any “aha” moments along the way. You know: How did you find it? What were the pitfalls? Because I think the common perception over here is, to people that don’t know a great deal about it, that it’s a wacky diet. It makes your breath smell. And, you know, it’s crazy.

So, what was your journey like?

Jimmy Moore: Yeah. So, I’ve been low-carb, you heard my story at the beginning, you know, for a very long time. And low-carb; a lot of people have made low-carb and ketogenic synonymous. They are not. You have to really get sophisticated, and we can talk about that here in a second, but my journey looking into ketosis really, really seriously actually began reading a book called The Art and Science of Low-Carbohydrate Performance. It’s by these two very famous medical researchers in the low-carb realm, Dr. Jeff Volek and Dr. Steve Phinney, and they really outlined, you know: Look. If you want to get into a state of nutritional ketosis, you have to start measuring for blood ketones (and I had never heard of blood ketones before; I always thought, ketones, you pee on a stick and it turns pink or purple. That’s ketosis). But there’s much more sophisticated ways to measure now.

So, I read that book and I thought, well, dang. And I was struggling a little bit at the time, as you guys know. So, I was like, “Hmm. Maybe I should give this a go and do an experiment and, well, what the heck, I’m a blogger, let’s do it publicly.”

So, May of 2012 I started on my nutritional ketosis N equals 1 experiment. We give a whole chapter in the book about how that went and the results. But I started, and what I found was, I was not in ketosis when I started. Even though my carbs were low, I was not eating enough fat. That was a big mistake. I was eating too much protein, thinking that chicken breast was a health food. It is not. I was probably indulging in some low-carb snacks, counting the net carbs and not the total carbs. I am, like, adamant now: You have to count every single carbohydrate you put in your mouth, I don’t care if it’s made out of fiber or not, to be intellectually honest with your personal tolerance level, you have to count it all. And some people will be, like, “Well, fiber you get to subtract it because it doesn’t impact your blood sugar as much.” That’s true, but it still impacts. Even though it’s slower, it still has an impact.

So, if we’re looking at carbohydrate tolerance levels, you have to be really honest with yourself and say, “Hey, look. Thirty grams is 30 grams. And that’s what I’m gonna count.”

So, that was kind of the start of my journey and so I started bringing my carbs down pretty; I pretty much knew where my carb tolerance was. It was the protein that really had to come down, down, down, until I found that sweet spot for me and then added in more fat.

I was probably eating 55 or 60 percent fat, which by all definitions would be a high-fat diet. But I found it wasn’t enough. I needed to get close to 80 to 85 percent fat in my diet before I finally saw the ketones show up in the blood that then gave me all the health benefits that I was looking for.

Guy Lawrence: There you go. Now, I imagine that would vary from person to person, right?

Jimmy Moore: Absolutely. And we explain this in Keto Clarity. Please do not try to mimic what Jimmy Moore did. Because you may not have the crazy, messed-up metabolism that I did, being a former 400-pounder.

My wife Christine, actually, she did a nutritional ketosis for a month just to kind of “let’s test and see where you are.” Her macros came in at right around 55 percent fat instead of the 85 that I was doing. And then about 30 percent protein, which I was doing about 12 percent protein. And then 15 percent carbohydrate for her, and I was doing about; what was it? About 3 percent carbohydrate for me. And she got higher ketone levels than I did. On a totally different macronutrient ratio.

Guy Lawrence: Wow. Who do you think should; anyone listening to this, you know, if ketosis is a new paradigm they haven’t thought about before, like, who should consider ketosis, Jimmy? Do you think it’s for everyone? Does it fit all? What’s your standpoint on that?

Jimmy Moore: I think everybody should at least try it one time, just to see what it feels like. You know, certainly if whatever you’re doing now is giving you optimal results in your health, Jimmy Moore is gonna be the first one to step up and say, “Dude. Why would you stop?” Unless you’re a girl. Then I’d say, “Dudette, why would you stop?” Keep doing whatever it is that’s giving you that optimal health.

But unfortunately, you guys, you know most people aren’t healthy. More people aren’t experiencing that optimal health and they’re looking for some kind of modality that might give them that.

So, that’s the cool thing about ketosis. And, you know, if it’s all about weight loss, certainly it is a great benefits to go ketogenic to lose weight. But don’t do it just to lose weight. There are some many more benefits, and I’ve often told people: I would eat ketogenic if I never lost another pound, just for the brain health benefits. Because your brain is so optimized when you eat this way, because the brain loves fat and ketones. It thrives on those. And so if you’re depriving your body of fat, which then, in turn, is depriving your body of ketones, guess what? You’re bringing on early-onset of some of these neurodegenerative disease like dementia, Alzheimer’s, Parkinson’s. We’re actually finding ketosis helps with all of those things, improve them, and even prevent them from happening to begin with.

Guy Lawrence: Exactly. It’s funny, because the whole keto thing for me, like I first heard about it when; I was just telling a story because I did a talk in Tasmania, the weekend, about how 180 Nutrition got off the ground. And it was being exposed to a charity that was helping people with cancer. And when I got up there, you know, there were about 35 people in the room. All had serious issues of cancer, you know, from brain tumor to breast cancer to skin cancer. You name it. And the first thing they did was put them on a ketogenic diet. I hadn’t even heard the terms back then.

And I got frustrated, because I was seeing the results from these guys and how it was helping them. And that doesn’t get recommended even to this day, still, by doctors.

Jimmy Moore: Yeah. Unfortunately, it’s a fringe thing, and I just got back from a huge paleo conference here in America called the Ancestral Health Symposium. And I was a moderator on a panel there that we talked about this very topic, Guy, of ketogenic diets and cancer. And even the practitioners on the panel were still real hesitant about saying too much too soon about it, that, “Well, we don’t really know the mechanism. We just know that it does put people on the right path to maybe not use as much chemo.”

And, you know, it’s certainly something that I would love to see more randomized control clinical trials on. It’s just when you talk about something like cancer, you know, they kind of look at ketogenic diets as the last resort after you’ve done all these chemicals and everything trying to get the cancer, and I’m certainly not bemoaning any oncologist who’s doing that; they’re trying to save their patient’s life. But I wonder, I just wonder: are we promoting that they should just eat, eat, eat whatever, which is what I’ve heard. I’ve got some family members that actually have cancer and they’re told, “Just eat whatever. If it’s Twizzlers, if it’s, you know, Coca-Cola, just get calories in your mouth.”

That is a horrible, horrible message. Why wouldn’t you want to at least starve those cancer cells of what it thrives on, and that’s sugar? Don’t feed it sugar. And then you give your body a fighting chance to maybe not have to go through as many chemotherapies as you otherwise would.

Guy Lawrence: Yeah. It’s frustrating. It’s frustrating.

Stuart Cooke: So, where would be the best place to start a keto journey? Would we have to go to the doctors first and get our bloods checked and get some markers as a starting point? Or do we just dive into your book and just go for that?

Jimmy Moore: Well, I’m not a; I often tell people I’m not an MD, RD, Ph.D., or any D after my name. I’m just a Joe Schmo out here that lost some weight and got his health back and now is kind of a; I consider myself like an empowered patient trying to be a patient advocate of helping people grab back control of their own health.

I know we talked about this with Cholesterol Clarity. People have abdicated their responsibility for their health to that man in the white coat. And they’ve said, “OK. Whatever that person says for me to do, I’m gonna do in my health,” not realizing that person has no training in nutrition, really no education in how to deal with formulating a really good diet.

And so I definitely would not make any recommendations for anybody. Definitely consult your physician if you have any questions. But this book is ready-made for somebody to test on themselves and try and just see how you do. I mean, there’s certainly no harm, because guess what? We’re talking about real food. That’s it. We’re not talking about some wacky green tea supplement or raspberry ketones or any kind of weird things that are out there in our mainstream culture. We’re talking about eating bacon and eggs cooked in butter for breakfast.

Guy Lawrence: I’ve got to ask you a question as well, Jimmy, just for the listeners. Because for so many people it’s so hard to get their head around that they can eat fat. Like, as a natural fat. We’re not talking about the homogenized or the manmade fats or whatever.

You know, just to hear it from you, how much fat can somebody eat, if it’s natural?

Jimmy Moore: So, yeah. Trust me, Guy. This was the hardest chapter in the whole book to write, because I know people are fat-phobic. In Australia, in America, and around the world we grew up propagandized that fat’s gonna make you fat, fat’s gonna clog your arteries. It’s just like when I saw the Atkins diet for the first time I’m like, “Man, this guy is wacked out. What are you talking about eating all that fat?”

And I think how much is enough will depend on your satiety signal. I think first we need to dial in those things that are making you hungry, so, that’s the carbohydrates in excess and that’s the protein in excess. So, you dial those in to your personal tolerance and your individualized threshold levels and then what we say in the book is: Eat saturated and monounsaturated fats primarily. So, that’s: butter, coconut oil, meats, cheese, cream, avocado, avocado oil, macadamia nut oil, all those kinds of fats. You eat those to satiety.

So, when you bring down the things that would drive your hunger, it may not take as much fat to make you satiated. And one of the cool things about ketosis is it gives you a natural satiety. But you get that satiety because you’re eating enough fat.

So, what we tell people is limit the carbs, moderate the protein, but then have fats to your satiety signals. So, you kind of learn, “Oh! This is what my body’s supposed to feel like. I’m not supposed to be hungry and jittery at 10 o’clock in the morning. And after I just ate two hours before that nice bowl of oatmeal with margarine in it and a glass of orange juice, and I’m wondering why I’m hungry so soon.

Stuart Cooke: Absolutely. It makes perfect sense. Eat till you’re full. Your body will tell you when it’s full. I guess our body is smart enough to let us know when we’ve had enough.

Jimmy Moore: Well, and one of the quotes that my co-author gave in the book, Dr. Eric Westman, he said in Asian countries, they have kind of this old proverb of: “Eat till you’re 80 percent full.” So, you’re not stuffing yourself but you’re kind of getting to that imaginary point: “Oh, I’m at 79.9 percent.” No, I’m just kidding.

So, you get to that imaginary point in your brain of, “OK, I’m satisfied. I don’t need any more food.” And that’s a beautiful place. And the cool thing about this way of eating is you’ll feel satisfied and you’ll be able to go hours upon hours after finishing your meal without feeling hungry again.

How many people walk around in this world, they eat breakfast at 7 a.m. and they go, “Hmm, I wonder what I’m gonna have for lunch?” While they’re still eating their breakfast.

Stuart Cooke: “I know. We’re so focused on that.”

Jimmy Moore: That happens all the time. We are so “breakfast, snack, lunch, snack, dinner, snack, midnight snack.” And we’ve got to get out of the mentality you need to eat that much. Even the dieticians promote that: “Oh, you need to keep your blood sugar under control and keep it nice and steady throughout the day, so eat little small meals every couple of hours.” And I’m going, “No! I eat one to two times a day, and that’s it. I don’t need to eat any more.” And do you know how freeing it is to not have to eat constantly? It’s great.

Stuart Cooke: Absolutely. It’s liberating. We’re just following the carbohydrate train, aren’t we? Up and down and up and down. That’s what we’re doing.

Jimmy Moore: Yep. A rollercoaster ride.

Stuart Cooke: So, tell us about the; you mentioned the ketone sticks originally. Perhaps they weren’t the best way to measure our levels. So, what do we do now?

Jimmy Moore: So, as I was mentioning the Volek and Phinney book, they talked about this thing called blood ketones. But let’s back up and let’s explain why urine ketones aren’t that great.

So, the keto sticks are traditional. You pee on the stick. It’s a little container of 50 of them for about 15 U.S. dollars. And you pee on the stick, it turns pink to purple, and when you first start off, that’s probably a good way to measure for ketosis. Now, the name of the ketone body in the urine is called acetoacetate. OK? So, what you’re detecting is the ketone body, acetoacetate, spilling over into the urine. All right. Great. It’s changing a color. I’m in ketosis.

But then something interesting happens when you are in this ketosis for a couple of weeks. Suddenly, you pee on the stick and guess what? There’s no change. And you haven’t had carbs and you’ve moderated your protein and you’re doing all the great things and suddenly there’s no more acetoacetate. What’s going on?

Well, acetoacetate actually gets converted once you become keto-adapted, and there is this adaptation period of a couple of weeks to four weeks in some people. For 410-pound Jimmy Moore, probably two or three months. But you have this adaptation period. And once you become adapted that acetoacetate then turns into the blood ketone. And that’s called betahydroxybuterate.

And so that’s why measuring for blood ketones, like Volek and Phinney talked about, is so critically important.

Now, you guys are really lucky there in Australia because you have a meter called FreeStyle Optium. It’s the exact same one we have here in America called Precision Xtra but the strips for your FreeStyle Optium are like 70 cents Australian dollars. Here in America, those same strips are about 4, 5, 6 dollars apiece. And so it can be very expensive. There are different ways, and I’ve tried to work with the company to get them to get on the bandwagon of nutritional ketosis.

And it’s funny: now that they book’s out there, people are starting to call the company that makes them, and they’re, like, “You know we want these strips but we can’t spend $5 apiece. What can you do?” And when I tried to convince them there’s a market out here for it, they were like: “Oh, all we care about are diabetics, for this thing called diabetic ketoacidosis.” They were not at all interested in people wanting to do nutritional ketosis.

So, I’m hoping with all those tens of thousands of books that are out there now that people will flood them with calls and say, “Hey, we want this.” Because, quite frankly, they’re just being idiots leaving money on the table because it’s a great business opportunity for them to expand their market.

Guy Lawrence: And I think just; you triggered something saying “ketoacidosis.” That’s another thing people get confused with.

Jimmy Moore: Let me explain that one in a minute. Let me finish the ketones story, because there’s one other ketone body in the body that you need to be aware of. But the blood ketones, Volek and Phinney say, should be between .5 and 3.0. When I first started my experiment: .3.

So, I was below the level of ketosis. I’m like: Hmm. Now we’re getting somewhere as to why I was struggling.

So I started testing that. So, now there are some really interesting ones that have come along measuring for the third ketone body that’s in the breath is called acetone, and there’s actually only one meter right now, it’s this guy that has epilepsy, he lives; he’s an engineer, of all things, that lives in Sweden. And he wanted to; he didn’t like the messiness of peeing on a stick and he didn’t like the prick and the very expensiveness of measuring for blood ketones. So, he went and tried to find a breath ketone meter. He couldn’t find one. So, he made one. He’s an engineer, and he called it Ketonix, K-e-t-o-n-i-x, and he started sharing it with his friends: “Hey, check this out” and they wanted one. And then they wanted one and their friends wanted one. So he’s like, “Well, maybe I should make this into a business.”

So, now Ketonix.com is out there. Right now, he’s the only commercially available breath ketone meter on the market. But there are a lot more on the way. There’s one in Arizona here in America that’s working on a breath ketone meter that she’s trying to get FDA approval for. And then in Japan, on your side of the world, they’re actually working on an iPhone app that you would connect to your iPhone and you blow into it and it’ll give you a breath ketone reading. And the breath ketones correlate pretty well to betahydroxybuterate in the blood.

So, those are the three was that you test for ketones. And if you don’t know where you stand, you really can’t tell if you’re in ketosis or not. Don’t assume, just because you’re eating low-carb, that you’re in ketosis.

Guy Lawrence: Is it something you would probably measure for a month and then after that you wouldn’t know when you’re in ketosis, or is this something you would keep monitoring?

Jimmy Moore: Well, you know, I monitored day and night and sometimes every hour on the hour for a whole year, just to kind of see. But, yeah, you’re right, Guy. After awhile, after about two or three months, I knew when I was in ketosis. And pretty much within a few tenths of a millimolar, I could predict what my blood ketones were.

And so people are like, “Well, I can’t afford to do the testing every day like you did.” And so one of the strategies that we came up with, if you don’t find the breath meter very desirable, if you want to test for blood and really get accuracy, test eight times in a month. So, sometime during the first week that you’re doing this, test in the morning. Sometime in the first week you’re doing this, test at night at least four hours after you ate or drank anything. OK?

So, then you do that over a four-week period and you see the curve. You see, you know, are you making progress or is it going down or is it just saying the same. And then you can make adjustments from there. But that’s a good cheaper way to see where you stand.

I don’t think you have to be obsessive about testing, but if you don’t test at least a little, you have no idea how well you’re doing.

Stuart Cooke: Yes. You need a starting point. And how easy is it to be knocked out of ketosis and then perhaps get back in, if, for instance you have a cheat meal?

Jimmy Moore: Yeah. And it doesn’t need to take a cheat meal for somebody like me who’s really sensitive to carbohydrates. You know, I could have a 12-ounce steak and that gluconeogenesis will kick in and I’m out of ketosis. And it’s not a big deal when you’ve been in ketosis awhile and you get out of it because of the higher protein or higher carb meal. It takes about two to three days and I’m right back in again. So, it’s not that long adaptation. Once you’re in, you’re pretty much gonna stay in, unless you had like a 500 grams of carb whatever cheat. That might take a little while to recover from.

Now, you mentioned diabetic ketoacidosis versus ketosis. I definitely want to address this, because you might have noticed in the book, it didn’t say it just once or twice or three times; I think we ended up doing it about seven total times, because we’re like, we wanted to slap you over the head with it to know this is an important topic.

So, people might be going, well, I’ve heard ketosis is dangerous. Well, ketosis and nutritional ketosis like we’re talking about in the book is absolutely not dangerous. It cannot harm you. There’s no harm in being in a state of ketosis. What is the harm is for Type 1 diabetics and those Type 2 diabetics with no beta cell function – in other words, they don’t make any insulin at all – so, those are the only two people, two groups, that need to work about diabetic ketoacidosis. But catch this: The hallmark of diabetic ketoacidosis is very high levels of blood sugar and very, very high levels of blood ketones.

So, for a Type 1 diabetic or a Type 2 without beta cell function, let’s say they have a high-carb meal but they don’t shoot themselves with insulin. What’s gonna happen? Predictably, their blood sugar will go way up, well over 240 milligrams per deciliter, in American terms, and that’s not good. But then the body thinks it’s starving. So then it starts raising blood ketone levels in parallel with that high blood sugar level and you have these humongous rises in the blood ketones, upwards of 15 to 20 millimolar, on the blood ketone meter. That’s a dangerous state.

Guess what? If you make any insulin at all, you can never, ever, ever, ever – did I say “ever”? – EVER get to that point.

Now, you guys know I tested day and night and sometimes every hour on the hour. The highest reading I’ve ever seen is 6.7 on that blood ketone meter, but here’s the kicker. My blood sugar at the same time: 62. Which is extremely low; it’s really, really good.

So, this is really just distortions by people who want to try to discredit ketosis. I know ketosis and ketoacidosis sound the same, but they are two totally metabolically, diametrically opposed states. And diabetic ketoacidosis can only happen in the presence of a high-carb, not low-carb, diet.

Stuart Cooke: Bingo.

Guy Lawrence: No, it’s good. Because I hear it. Definitely.

Which direction do you want to go, Stu?

Stuart Cooke: You know, I had a question. You touched upon diseases of the brain. And I have a friend who is very dear to me who has just been diagnosed with early-onset Parkinson’s Disease. Now, I am aware that, you know, high-fat diet, ketosis, would be completely alien. And this person would just be following a conventional diet. You know: processed carbohydrates. Where would we start if we were to suggest anything at all?

Jimmy Moore: So, we actually have a few pretty decent studies of about a year that. . . a very high-fat, very low-carb diet, which would be ketogenic, would help with people with Parkinson’s, Alzheimer’s. You know, coconut oil, adding coconut oil to their diet is probably a great first start. One of my experts in the book is Dr. Mary Newport, and she put her husband Steve, who had Alzheimer’s disease; early onset Alzheimer’s disease, that’s what she started with. She didn’t change his diet. She kept his oatmeal and everything. But she just started adding coconut oil and MCT oil to his oatmeal.

Stuart Cooke: Was that the study where he was drawing the clocks?

Jimmy Moore: Yes. That’s exactly right. Same one.

And so she started doing that and then slowly he started getting better. And then she and I talked on my podcast, and I said, well, have you thought about maybe reducing down the carbohydrates. So, she started doing that and he saw tremendous benefits starting to happen there, and improvements in his health. That would certainly be applicable, I would think, to any neurodegenerative disease: Alzheimer’s, Parkinson’s; any of those.

So, it’s definitely worth a shot to try to increase the fat and lower the carbs somehow. I’m certainly not giving medical advice, but if that was my family member, I would immediately say, “Hey, can I take control of the diet just for a little while?” And try it, because there’s certainly no harm in doing real food. And they try to put all these drugs to combat these diseases when maybe it’s not a drug deficiency; maybe it’s a fat deficiency, and too much carbs.

Stuart Cooke: No, that’s great. And it makes so much sense to provide your body with such a fantastic source of fuel for the brain in a time when I think we’ve gone through a prolonged period of too much starvation for the body because we just don’t get all these nutrients on a conventional diet.

Jimmy Moore: Literally starving your brain. And, you know, people are like, well, aren’t you worried about heart disease with the saturated fat? And I’m like, “You know what? I’m over that. I care about my brain health too much to deprive my body of saturated fat.” Did you know you have 25 percent of all the fat in your body is right there. Right there in your head. And so they don’t call us “fatheads” for no good reason. I mean, we are fatheads. And guess what? If you’re not feeding your body that fat that it needs to have raw materials to fuel that brain, why are we surprised when people start getting dementia? Why are we surprised when you start having those senior moments. Now, we laugh about those in our culture. It’s not funny.

And then, you know, we just had a very tragic death of Robin Williams, a great entertainer. I wonder: Was his brain fat-deprived? It got him to be so depressed that it got him to kill himself.

You know, there are things we’ve got to talk about, and I think ketosis is a big part of the answer to that.

Stuart Cooke: Absolutely right. I’ve got; just had another thought popped into my head when we were talking about fat as well. Gallbladder. So, my friend’s had his gallbladder removed. It’s quite common.

Jimmy Moore: Do you know when?

Stuart Cooke: Recently.

Jimmy Moore: OK. Real recently. OK.

Stuart Cooke: So, he has been told, “You’ve got to steer clear of fat.”

Jimmy Moore: That’s what they say.

Stuart Cooke: That’s what they say. So, what’s your take on that?

Jimmy Moore: So, my wife Christine actually; let me see if I can get Christine to make a cameo. Come here, Christine. I want everybody to see. See, she’s never on, like, my video podcast that I do so I want to show; are you. . . There she is. OK. She’s like brushing her hair back. It’s like nighttime here in America, so. . .

All right. Come to the camera. She’s coming. There is the beautiful part of Jimmy Moore.

Stuart Cooke: Hi, Christine, how are you?

Guy Lawrence: Hi, Christine.

Jimmy Moore: They’re saying hello.

Christine: Hi.

Jimmy Moore: Say hi.

Christine: Hi.

Jimmy Moore: All right, cool. Bye, honey.

So, she, in 2000; your gallbladder. . .

Christine: Six.

Jimmy Moore: Had it taken out and it took. . .

Christine: About a year for me to be able to start eating fat again. Is that what you wanted to know?

Jimmy Moore: Yeah. So, she had to build up an adaptation to the fat again, and it was a slow journey, right?

Christine: Yeah. I found that if I ate too much, too quickly, my liver didn’t know how much bile to produce and so after awhile your body just knows how much bile to produce once you’ve been eating this way awhile.

Jimmy Moore: And now the woman eats more fat, almost, than I do sometimes. She loves, what is it? Five slices of bacon for breakfast in the morning.

Christine: Oh, yeah. Yeah. Bacon every day.

Jimmy Moore: Thank you, honey.
Christine: You’re welcome.

Guy Lawrence: Fantastic. So, it’s a process, right?

Jimmy Moore: It’s a process. And about a year later, she was able to ramp her fat back up. And I’d say she probably now eats about 55, 60 percent of her diet is fat, whereas maybe that year, like your friend, Stu, probably 25 percent, 30 percent the first year and you just kind of like work your way up to get back to that level again.

So, I don’t think it’s a forever and ever you have to eat low-fat and avoid fat like the plague. You need fat. Fat is one of the macronutrients that is essential. So, that’s why they talk about essential fatty acids. They talk about essential protein. Guess what? There’s no essential carbohydrates.

Stuart Cooke: Yeah. Absolutely right. That’s awesome advice. And it’s just, yeah, I’m so intrigued to look at conventional advice and then talk to people who are just questioning this. Because, you know, we’re all so very different and perhaps, you know, we can just dial in to these little intricacies that will take us on a better health journey.

Jimmy Moore: Right. You guys realize you got like an exclusive. I’ve never had Christine come up on any podcast.

Guy Lawrence: That’s awesome.

Jimmy Moore: You’re special, man!

Stuart Cooke: I feel special.

Guy Lawrence: Definitely. Just to tie it up, we won’t take too much more of your time, but I saw you put out a blog post a couple of days ago regarding what a journalist had been writing about ketosis and the diet and with the claims. And I thought, you know what? That would be really just a couple of good points to touch on because that’s what we’re hearing all the time. So, pull a couple of the claims up and I thought you could address them on the podcast.

And one of them, the first claim was: Your brain and muscles need carbs to function.

Jimmy Moore: That is what they say, isn’t it? In fact, they claim needs 130 grams at least of carbohydrate a day. And you know what I say, Guy? They’re 100 percent exactly right. Dot, dot, dot. . . if you’re a sugar-burner. Because if you’re burning sugar for fuel, your brain does need that. Otherwise, you’re gonna be starving it of the glucose that it needs. Because the brain can function on glucose or fat and ketones.

So, if you’re a sugar-burner, you’d better darn well be getting plenty of carbohydrates in your diet. Otherwise, your brain’s gonna be going; you know, people kind of get that foggy brain and they’re going, “Oh, why do I feel kinda cranky?” That’s it. You’re stuck in sugar brain. So, you’ve got to feed it sugar to make it happy. That’s why when people say, “Well, I didn’t do well on low-carb diet, and I added back carbs and I felt better,” I’m like, “Yeah, because you never fully made the switch over to being a fat-burner.”

So, when you’re a fat-burner, that is idiotic advice to tell people to eat that many carbohydrates, because that is counterproductive to making the ketones.

So, you can choose: sugar-burner or fat-burner. And if you’re a fat burner you’re gonna, you know, fuel your brain with fat and ketones. If you’re a sugar-burner, you’re gonna do it with carbs.

Guy Lawrence: And I think, as well, if somebody; a lot of people have been a carb-burner their whole life. You know? And if the body’s gonna adjust, it’s not gonna happen overnight like if you’re been doing it for the last. . .
Jimmy Moore: Two to four weeks for a lot of people, right around two to four weeks.

Guy Lawrence: Another claim was: Low-carb diets eliminate entire food groups.

Jimmy Moore: You know I love this one, Guy, because they never say anything about vegans removing whole food groups. And I would argue whole food groups that are nutrient-dense foods they should be eating. So, yeah, this is; and then they consider, like, whole grains being a food group. Whole grains are not a food anything. I don’t consider them a human food. You have to highly process grains in order for them to even be humanly consumable. And so that’s one of the things that they’re talking about removing whole food groups.

But here’s the kicker. You’re not really removing anything. You’re just limiting to your personal tolerance levels, but you’re not removing. I mean, I still have 30 grams of carbohydrate. Is that “removing” the food group of carbohydrate? No. It’s just limiting it down, knowing that I have a certain tolerance level. These people say, “Well, just eat everything in balance.” I’m like, “How much arsenic do I have in balance?”

Stuart Cooke: Yeah. Exactly.

Guy Lawrence: Well-addressed. And the last claim was: Don’t do a low-carb diet for more than six months.

I hear these things as well.

Jimmy Moore: I know. And these are things that are put out there in our culture, and this was a very prominent article on a website, Philly.com, I think it’s associated with the Philadelphia Inquirer, which is a major newspaper here in America. I actually wrote to this journalist, by the way, after this, and I said, “You know, if you want the truth, I’m happy to talk to you about what a true low-carb ketogenic diet is.” But I never heard back from her. And didn’t expect to.

I later found out a lot of her posts are pro-vegan. So, take that for what it is.

So, no more than six months. I’m thinking, so at the end of six months of being on low-carb diet and I’m seeing great results and getting great health, then how am I supposed to eat? What’s my next step? If I’m thriving in that state of eating, why would I change?

It’s a logical question to ask. Now, if you’re not seeing results after six months, by golly, change. Do something different. But if you’re seeing results and improvements in your health and your weight, why would you change anything?

Guy Lawrence: Yeah. Absolutely.

Stuart Cooke: Perfect sense. It makes sense.

So, what’s next for Jimmy? Any more clarity books?

Jimmy Moore: Jimmy needs a break from writing, because he wrote two books in one year. That was a lot, you guys.

So, I actually did just sign a contract with my publisher for a follow-up to Keto Clarity that I’m gonna collaborate with this American blogger and Author named Maria Emmerich. Do you guys know her?

Guy Lawrence: I haven’t heard of her name, no.

Jimmy Moore: Ah. Well, you’re gonna find out about her. She was one of my experts in Keto Clarity and so we quoted her throughout the book, but my publisher said, hey, we’d love to have a cookbook. And I’m going, “Do you know how Jimmy cooks? He takes a bowl and he throws stuff in the bowl here and there and I don’t measure anything.” Like a quarter cup of this and a teaspoon of this. I don’t use this at all. This is not something I would use.

And so Maria does. Maria is really good at. . . doing all those measurements and taking beautiful pictures. So, we both are very enthusiastic about ketogenic diets. So, we’re gonna collaborate on a ketogenic diet cookbook that will be coming out sometime around summer; next summer.

So, that’s kind of the next one. Not as much writing for me for that book as it has been the last two books.

Guy Lawrence: Yeah. I can imagine. And you’re coming to Australia soon, right, as well?

Jimmy Moore: I am. The low-carb Down Under tour is coming back, and we’re actually gonna go to a lot more cities this time than we did the last time. We’re definitely gonna hit all the biggies: Brisbane, Sydney, Melbourne, the Gold Coast this time. We’re gonna go to Tassie this time. (Tasmania, for my American friends.) Perth this time.

So, we’re definitely gonna try to hit, like, all the major ones. But that’ll be in the month of November. And, in fact, before I come over to Australia, on the way over, I’m gonna stop in New Zealand with Grant Schofield and his group and do a talk in Auckland, New Zealand on like that Thursday night before.

So, definitely check out my social media stuff and we’ll share all about that real soon.

Guy Lawrence: Yeah, definitely. And keep us posted, because we’ll share across our channels as well once we get closer to the date.

Jimmy Moore: Awesome. Thank you.

Guy Lawrence: And in the meantime, if anyone wants to get more of Jimmy Moore, where do they go? Jimmy?

Jimmy Moore: “More of Jimmy Moore.” I love saying that. “More of Moore.”

Well, so, the book, Keto Clarity, if you’re interested in that, we have a website KetoClarity.com. We have all kinds of media pages. We have a sample chapter from the book. I think the introduction is the sample chapter of the book. And then I did the audiobook to my book as well. It’ll be on Audible real soon, but we have a sample of that. I believe it’s chapter one. We have the sample of where I actually did the reading. When you’re a podcaster, people want to hear your voice. So, I did the reading of that.

And then if you want to find out more about my work, it’s LivinLaVidaLowCarb.com or if you Google “Jimmy Moore,” it should be everything on the front page is all my stuff.

Guy Lawrence: Awesome. Mate, that was brilliant. You are such a wealth of knowledge.

Jimmy Moore: Thank you.

Stuart Cooke: Yep. Absolutely. Fantastic. We’ve learned so much and we can’t wait to share it as well. It’s gonna be great.

Guy Lawrence: Yeah. Yeah. Absolutely. Awesome. Thank you so much, Jimmy, for your time, mate. And look forward to seeing you when you get to Australia.

Jimmy Moore: We will see you guys in Oz, man. Rock it!

Stuart Cooke: Thank you.

Guy Lawrence: Thanks, mate.