Full Transcript Travel Freedom and Working Online 0:00 Welcome to the Wellness [music] on Tap 0:01 podcast with your host, Dr. Debs 0:04 Eastwood. 0:06 >> Yay. Love it. Love it. And your 0:09 business, 0:11 health, 0:13 weight, relationship with food. 0:16 Can do that online mostly. 0:18 >> I do it almost exclusively online. 0:22 So, you know that I'm in the room quite 0:24 a lot. 0:25 >> Yeah. meeting people, like-minded 0:27 people, networking, sharing, learning 0:30 all the time. 0:32 But the main aspect of my business is 0:36 all conducted online. 0:39 So, it's just perfect. It means that I 0:42 can reach clients all over the world and 0:45 it means that I can travel wherever I 0:47 want to travel, where I can be wherever 0:50 I want to be and still do what I need to 0:52 do, 0:53 >> which is wonderful. M 0:56 which is wonderful. I'm looking forward 0:58 to getting to a similar stage like 1:01 moving out of anesthetics, moving into 1:05 initially me giving the intravenous 1:08 infusions to get various centers around 1:11 the UK primarily established, but then I 1:16 want to move up a tier and have somebody 1:19 underneath me who can do the exchanging 1:22 time for money, the physical 1:24 practicalities of it. need to be there 1:26 in person 1:27 >> so that I can then move away from having 1:30 to be there in person 1:31 >> running the business but from wherever 1:33 you 1:34 >> wherever it you know it takes you. 1:37 >> Exactly. 1:38 >> Yeah. That's it. That's the magic of it. 1:41 >> Yeah. And I guess from what you were 1:43 just saying, Italy, it'd be one of the 1:45 first places. 1:46 >> Oh, absolutely. I mean, I I have a 1:49 passion for travel altogether, 1:52 but I also with a bit of an ADHD brain, 1:56 it occurred to me that I don't really 1:59 want to just go somewhere and live. I 2:01 don't really want to I haven't really 2:03 got ambitions to live in Italy. 2:05 >> It's about traveling. It's about being 2:07 free to move to Rome, to see new things, 2:10 to be in new places constantly. That's 2:13 that that kind of brain. I love new 2:15 experiences. stimulation. Yeah. So what 2:19 for years I did think cuz I go to 2:21 Kefalonia every year almost every year 2:24 because it's just so beautiful and I've 2:25 got a kind of base there that is so good 2:28 it's rude not to. And I did think maybe 2:31 I need to buy a property in Kefalonia 2:34 one day and then I started feeling 2:36 stifled by that idea and I thought ah I 2:39 know what this is telling me. Kefalonia 2:41 is the most beautiful place I've ever 2:42 found and I could absolutely keep going 2:44 back there every year. But when I do 2:46 that, it stops me going to other new 2:48 places. 2:50 >> And so I'm getting itchy feet again. 2:52 Cfalonia, beautiful. I will keep coming 2:55 back to it my whole life. But I also 2:58 want that freedom to explore new places. 3:00 So I think for me it's France, it's 3:02 Italy, it's different Greek islands. 3:05 Maybe when things are calmer, the 3:08 States, so many wonderful places I'd 3:10 like to explore in the States. 3:12 >> Yeah. Yeah. Places like New Zealand, you 3:14 know, there are place there are so many 3:16 places that I want to not just go to but 3:19 take the family to. 3:20 >> Yeah. Or I loved New Zealand. I spent a 3:22 month there. 3:23 >> Yeah. 3:24 >> In my 20ies. Just me. Took off rrook 3:27 sack on my back cuz I was staying with 3:29 my family in Sydney and just thought, 3:30 well, relatively speaking, it's next 3:32 door. 3:33 >> So to pinch your expression, it would be 3:36 rude not to. And so I just got on the 3:39 plane and landed late at night with
New Zealand and Motorhome Travel Dreams 3:41 nowhere to stay. and nothing like that. 3:43 But it didn't matter. 3:45 >> Wow. 3:46 >> Because New Zealand, whether it is still 3:48 now or not, I don't know, was known for 3:50 its backpacking lodges. 3:51 >> Yeah. 3:52 >> And I just said to one of the guys, one 3:54 of the staff in the airport, as I was 3:56 walking towards the exit, I said, "How 4:00 do I get hold of somebody for, you know, 4:02 to get one of these backpacking lodges 4:04 overnight?" He says, "Go out the door 4:06 and turn right." 4:09 So that's what I did. And there they 4:11 were, half a dozen waiting for people 4:14 coming through. 4:15 >> Well, you and I had a very similar 4:17 experience then because when I was 28, I 4:21 did that. I spent a month backpacking 4:23 New Zealand. I didn't arrive with 4:26 nowhere to stay. I had it all planned 4:28 out. I got the Kiwi Experience bus. And 4:31 although I didn't know what to expect 4:32 with that, they were a little bit 4:34 younger than me. They're all sort of, 4:35 you know, gap year kids. But it was a 4:38 bit of fun. But 4:41 to to spend that time going around 4:43 seeing some of the most beautiful 4:45 landscapes, 4:47 beautiful coastal 4:50 scenes, mountain scenes, and I, you 4:53 know, I removed myself from the crowd 4:54 and I did a little bit of solo travel, 4:57 >> reflections in the beautiful lake, 4:59 dipping in the cold, freezing cold water 5:01 in in a high up lake with snow on the 5:03 mountains. Yeah. those kinds of 5:05 experiences, you know, 5:06 >> and you go around the corner of the 5:07 mountain and it's desert on the other 5:08 side. You're like, "Hang on a minute. 5:10 >> It was lush and green and freezing cold 5:12 over there and there's a desert there." 5:13 >> Yeah. 5:14 >> And I could probably walk that in 10 5:15 minutes. 5:16 >> Yeah, 5:16 >> that's insane. 5:17 >> And there's parts of it that look like 5:18 Wales. 5:20 >> It's just magical. So, yeah, there's 5:23 definitely on the list of places I want 5:24 to revisit. The Grand Canyon 5:27 >> and motor home feels like something that 5:30 would really facilitate that. I would 5:32 have to agree, my dear. 5:34 >> Hotels don't really do it for me. 5:36 >> Good weather camping, love it in a tent, 5:40 but I think a motor home gives you that 5:42 freedom to do the distance and city, 5:46 countryside. 5:47 >> Yeah. So, I think Europe here we come to 5:51 start with. 5:51 >> Oh, I love it. 5:52 >> Yeah, 5:53 >> I love it. So tell me a little more then 5:57 about the business that you will be 5:59 running online from your motor home. 6:02 >> So the business that I run um it's I 6:06 call myself a health transformation and 6:09 food relationship coach and it all 6:12 started with me about five and a half 6:16 years ago looking for a solution to 6:19 release some weight. 6:21 I was late 40s and I had been struggling 6:25 with my weight for decades 6:29 since I was a teenager. 6:32 And back then the only thing that we 6:35 knew was, you know, calorie counting, 6:37 low fat, this diet, that diet. So, you 6:40 name it, I tried it in in an attempt to 6:43 lose some weight. Looking back, not that 6:47 I really needed to, but I felt that I 6:50 needed to because I was perhaps the 6:52 largest in my class, 6:54 >> right? 6:54 >> Or not very sporty 6:57 or feeling a little bit, you know, like 7:00 I really need to get down into the next 7:02 size jeans. So I think it started with 7:06 probably a false idea that I was 7:09 overweight, a suggestion given to me as 7:11 a kid and then I think that becomes a 7:15 self-fulfilling prophecy 7:17 >> because then you start depriving 7:18 yourself of food and you start crash 7:22 dieting. It plays havoc with your 7:23 metabolism. Plus I know that I'm 7:26 genetically predisposed to carry extra 7:28 weight. I'm one of those people who 7:30 we're the survivors, you know, would 7:31 have survived back in ancestral times. 7:35 So really, I I had what I felt was a 7:39 significant weight problem my whole 7:40 life. 7:42 What I hadn't noticed 7:45 was that the way I was eating wasn't 7:48 just becoming a problem with weight 7:49 gain. It was actually making me feel 7:52 stiff and achy and lethargic and um all 7:56 kinds of minor ailments. Now, I would 7:58 say to everybody, why am I so stiff and 8:01 achy? What is it about me? What, you 8:03 know, why am I seizing up all the time? 8:05 And nobody could tell me. So, I just 8:07 thought it was one of those things, you 8:08 know, maybe I'm just a stiff and achy 8:10 person. 8:12 But I now know that I was suffering from 8:16 inflammation. 8:17 And I know this now because in looking 8:21 for the answer to release some weight 8:23 naturally and sustainably. I've also 8:27 found the solution to the joint pain, 8:29 the stiffness, the brain fog, the skin 8:32 conditions, all the little minor 8:33 ailments that have been plaguing me for 8:36 decades that I just thought were a 8:37 normal part of life. 8:39 >> Cuz you do when it's been around for
From Weight Loss to Health Transformation 8:40 that long, don't you? You just accept 8:41 it. 8:42 >> You just think it's normal and 8:43 everybody's talking about them all 8:44 anyway. you know, everybody's got acid 8:46 reflux or a little bit of, you know, gut 8:48 thing going on, bit of IBS going on, or 8:51 this minor uh skin condition that you 8:54 treat with some ointment or, you know, 8:57 oh, the brain fog, you know, for getting 9:00 very forgetful, oh, it's just aging, you 9:02 get starting to get a bit older and and 9:04 all these things and and the the 9:06 afternoon slump is a classic one. And I 9:10 just thought all that was normal and I 9:13 was just looking for weight loss. 9:15 Luckily for me, I found nature's best 9:19 kept secret, [laughter] 9:22 which is 9:23 learning to eat in a more natural way 9:25 that I I like to call the natural human 9:27 diet. But it's about learning to eat in 9:30 the way the body evolved to thrive. And 9:32 this is now what I coach. But here's the 9:35 thing. You could tell anybody how to 9:38 eat. You could say, "Right, if you want 9:39 to overcome your aches and pains and 9:40 have great energy and release weight 9:43 naturally as a side effect and just feel 9:45 the best you've ever been, I'll hand you 9:48 the list of how to eat." And no one 9:50 would do it. 9:52 >> It's crazy, isn't it? But you are right 9:54 >> because the way we're being fed in this 9:58 day and age is so far removed from the 10:02 way we're meant to be eating as human 10:03 beings. 10:05 And because of that, it's really hard. 10:08 It's really hard to eat the way our 10:10 bodies long to be fed so that you're 10:13 maximizing nutrition. 10:15 >> You're regulating your blood sugars, you 10:18 you're giving yourself the conditions 10:20 for a thriving, healthy gut, and you're 10:24 fully nourished with all the right 10:27 nutrients. 10:29 >> To do that, I can tell you how to do it, 10:32 but you wouldn't do it. So what's needed 10:33 is a combination of well here's how we 10:38 want to be eating and it's not just one 10:40 way. We can talk about that in a bit. 10:42 But we didn't evolve to eat just one one 10:44 way. 10:45 >> We evolved with different metabolic 10:48 modes depending on what kind of food was 10:50 around. 10:52 >> That makes sense because we were 10:53 definitely seasonal eaters of course and 10:57 depending on the season there's 10:59 different kinds of foods around right. 11:00 So we can talk more about that. But in 11:02 order to eat in the way that the body 11:05 really thrives with all the right 11:06 nutrients, stable blood sugars, removing 11:09 that ultrarocessed nasty stuff that 11:12 we're being fed, and the convenience 11:14 that we're depending upon, plus all the 11:17 experiences that we love as part of our 11:20 lives, the c celebrations, the parties, 11:23 the meals out, the drinks, the 11:25 birthdays, it's it's all part of our 11:28 life. and you just wouldn't know what to 11:30 do if I said here, eat like that. So, a 11:34 huge part of it is the psychology 11:39 of behavior change. 11:42 >> Yeah. And how you see it because if you 11:45 see food and healthy eating as something 11:48 that is deprivation, 11:51 you'll never want to do it. You might do 11:52 it for a short time, but you won't stick 11:54 to it. But if you learn to see if you if 11:57 you if you are given an experience where 12:00 for a short time you eat in a way that 12:04 really feels good. You know your aches 12:07 and pains, your symptoms start to 12:10 subside. 12:12 You some weight comes off, your energy 12:14 comes back and you think that you know 12:16 this is the best I felt in decades. you 12:19 now start and when you're guided to 12:22 really reflect on that in the light of 12:27 and what is it are that you're doing 12:31 to help you feel that way. Oh, okay. 12:34 Well, I changed this one thing and I 12:36 felt better and then Sue got me to 12:38 change another thing and I felt even 12:40 better. So now you're associating 12:44 the actions you're taking, the swaps 12:46 you're making, the food choices you're 12:48 consciously making with feeling better 12:51 in your body. So it doesn't become about 12:54 your future health 12:57 or some ideal weight. It becomes about 13:00 right now. 13:02 So when you can associate 13:05 the steps you're taking with how good 13:07 you're feeling right now, 13:10 it's the penny starts to drop. 13:12 >> Yeah. 13:13 >> Then your relationship with food starts 13:15 to change. So then the next step is how 13:18 do you do that when the whole world 13:21 wants to feed you junk? 13:23 >> Precisely. 13:24 >> How do you balance that? So, you know 13:27 how great it feels when you're eating in 13:30 an optimal way, but let's face it, who 13:33 can eat in an optimal way all the time 13:36 in this day, 13:37 >> today's world? 13:38 >> Yeah, 13:39 >> it's really tough out there. So then I 13:42 suppose the next step would be to 13:47 find out what happens if I experiment a 13:51 little. What happens if I do have some 13:53 chocolate, some wine, some cake, 13:55 whatever it is, some fast food? How does 13:58 that feel? And when you know how that 14:01 feels now, you have true free choice. 14:05 >> Yeah. 14:05 >> You know the consequences of eating that 14:07 way. There's no guilt. You're completely 14:10 free to eat, drink in the way you 14:13 choose, knowing 14:15 >> the impact that that has on how you feel 14:18 that day or the next day. So it becomes 14:20 very real. it becomes very tangible 14:24 >> and essentially that's when I coach. 14:28 I have a question. 14:32 Are there any foods and I'm not talking 14:35 about processed food here because that's 14:37 obviously 14:38 bad for us. We all know that. [snorts] 14:41 Are there any foods that are typically 14:43 perceived as being good for us 14:47 that actually aren't? Gosh, that's 14:50 that's a huge question. 14:51 >> I'm sure it is. 14:52 >> And it's all mixed up with food 14:54 marketing, isn't it? You know, 14:56 everything's controlled by money. 14:58 Everything's controlled by big corpora. 15:00 >> And the way we eat is controlled by 15:03 those big corporations as well. And so, 15:05 in order to get us to eat the things 15:08 that they're selling when we know we 15:11 we're trying to be a bit healthier, 15:14 well, we're going to follow anything 15:15 that they say is healthy. M 15:17 [clears throat] 15:17 >> so if it's labeled you know his perhaps 15:19 a bit historically now labeled lowfat 15:22 >> it's still people are still falling for 15:25 the whole low fat label you know it must 15:27 be healthy it's low fat but of course 15:29 then they laden it with sugar 15:30 >> okay 15:31 >> so the and or they might say fortified 15:35 >> with vitamins how do you know that it's 15:38 fortified with the vitamins you need 15:40 >> you know things like that so it'll be 15:43 you know protein bars you 15:47 Musli meal replacements, supplements, 15:50 shakes, they're all ultrarocessed. 15:52 They're all sold as being healthy 15:54 because they contain certain nutrients. 15:57 >> Yeah. 15:58 >> But what but if you start looking at the 16:00 ingredients, 16:01 what else are they putting in there? And 16:04 how much does that resemble 16:07 the way we naturally evolve to eat as 16:10 human beings roaming the planet? It's 16:13 and the human body doesn't recognize it 16:15 >> precisely. 16:16 >> And so 16:18 there's mainstream healthy eating advice 16:22 which you know which is heavily 16:24 influenced by big corporations food the 16:27 food industry. 16:29 >> But then there's also mainstream healthy 16:32 eating advice which is supposedly 16:35 um has supposedly originated from the 16:38 NHS or the doctor. you know, health care 16:42 professionals and they'll say eat this 16:44 way and they've got this ideal plate, 16:47 but that's not right either because the 16:49 the advice that they're given is based 16:51 is based on data that's over 50 years 16:54 old, right? 16:55 >> Yeah. 16:56 >> In particular, a third of your plate 16:59 should be refined carbs. 17:01 >> It's like what? 17:02 >> You know, 17:03 >> nonsense. 17:04 >> And [clears throat] those those refined 17:06 carbs that they're telling us to eat, 17:08 well, it would it would have come from 17:09 postwar, right? where we needed the 17:11 energy source from somewhere. 17:13 >> Absolutely. 17:14 >> But these days there's an abundance of 17:18 energy in our food. There's not an 17:20 abundance of nutrition of nutrients. 17:23 >> That's the switch, isn't it? 17:24 >> And so they're still telling us third of 17:27 the plate carbs and they're still 17:29 telling us to eat foods which the human 17:32 human body was not it did not evolve to 17:34 eat. So it's it's a huge problem and the 17:37 the the biggest problem for people is 17:39 this confusion around well how do I eat 17:42 then? Do I listen to the mainstream? Do 17:44 I listen to the the you know the food 17:46 industry? Do I listen to um which 17:50 different experts am I going to listen 17:51 to? Do I listen to the glucose goddess? 17:53 Do I listen to Tim Spectre? Do I read 17:55 Mosley? Bless his soul. 17:57 >> Yeah. you know, one of the first people 17:59 to pioneer 18:01 this idea that you could improve your 18:04 blood sugar control and diabetes through 18:08 the way you're eating. People didn't 18:09 believe it. 18:10 >> You did. 18:11 >> Exactly. And so many of my clients have 18:14 so Mosley great, but people have tried 18:16 to follow Mosley's programs and found 18:19 it's too restrictive. Can't do it. So 18:21 there's just so much confusion around 18:24 and the way I coach the program that I'm 18:27 that I coach is that's exactly what it's 18:30 there for. It's there to cut through the 18:32 confusion. 18:34 Yes, you will be guided on a journey of 18:37 making some really good swaps, but once 18:41 you've made them and you've experienced 18:42 them in your own body, you don't need 18:44 you don't need to believe me anymore. 18:46 You don't need to believe a rule book 18:49 >> because you will know in your own body 18:52 what feels good and what doesn't. And 18:55 then then you can start to have true 18:57 freedom with food. 18:58 >> Mhm. 18:59 >> Which is why we've got this little tag, 19:01 food freedom program, health 19:02 transformation and food freedom program. 19:06 Because it's not me telling anybody how 19:08 to eat. It's me giving somebody an 19:10 experience 19:12 that feels so good that they change the 19:14 way they want to eat. 19:17 But then when they know what the choices 19:19 are and what the implications are, 19:21 they're free to then indulge. Conscious 19:24 gastronomy, I like to call it. 19:26 >> Oh, [laughter] 19:28 I like that. 19:29 >> Conscious gastronomy. 19:30 >> Yeah, that's a nice expression. 19:33 Tell me what you think about gluten. 19:36 Gluten's a really tough one because it's 19:39 of course it's absolutely true that
Food Noise, Cravings, and Behavior Change 19:40 gluten is, you know, so many people are 19:44 intolerant to it. It causes so many 19:46 problems. Yeah, it's it's not great. But 19:49 the problem is that it's not so much the 19:52 gluten, it's a human beings didn't 19:54 actually evolve to eat wheat. 19:56 >> That is totally true. 19:57 >> Human beings did not evolve to eat 19:58 wheat. How long have we actually been 20:00 eating wheat and similar grains as a 20:05 significant part of our diet? Again, the 20:09 bulk of it is post war, but I guess it 20:11 started before that. 20:13 >> It started certainly more and more and 20:16 more in recent um centuries. 20:20 But that agriculture 20:23 goes back 12 to 14,000 years. 20:26 >> Mhm. Now the human body has been 20:30 evolving for hundreds of thousands 20:34 millions of years. So if you look at the 20:38 time frame whereby we've been eating 20:41 foods like wheat and particularly the 20:45 modern the very modern grains modern 20:47 versions of wheat 20:49 >> out of the whole of human evolution it 20:51 probably looks like the nail on my 20:53 finger. 20:54 >> Yeah. So whilst some of us 20:58 have begun to tolerate foods like wheat, 21:04 it's not one of the requirements for 21:07 human beings to thrive. 21:08 >> And so the an even bigger problem than 21:12 intolerance is actually is taking the 21:15 place of more nutritious foods. 21:19 >> So yeah, people with a gluten 21:20 intolerance really know it. A lot of 21:23 people who are intolerant don't know it. 21:26 >> And so there are lots of uh symptoms and 21:29 side effects of eating wheat that people 21:32 aren't aware of. Inflammation is a huge 21:35 one and people aren't aware like me back 21:38 then, you know, just just six years ago, 21:42 getting tight rings, getting stiff 21:45 joints, achy hips, puffy ankles, not 21:49 knowing that that was triggered by foods 21:52 like sugar, wheat, 21:55 and some processed foods as well, things 21:57 like, you know, the the unhealthy oils. 22:00 But the biggest problem is that people 22:01 aren't aware. That is very true. And the 22:05 big corporations want to keep us like 22:07 that. Exactly. 22:08 >> It puts money in their pockets. And my 22:11 theory is that if they keep us ill, it 22:14 keeps us going to the doctors 22:18 which keeps big farmer in business as 22:20 well. 22:20 >> And it's just this huge loop where we 22:22 are completely controlled. 22:24 >> Yeah. 22:25 >> Now 22:26 >> that makes me so angry. 22:28 [sighs and gasps] 22:29 >> Where do you start? M. So although I 22:33 went into this wanting to release some 22:35 weight and and I did, you know, it was a 22:38 couple of dress sizes and for me 22:42 it was life-changing because of the 22:44 whole identity piece. Releasing a couple 22:47 of dress sizes meant that I now look in 22:49 the mirror and I feel like me again. 22:51 >> Wonderful. 22:51 >> And that's life-changing. 22:53 >> Yeah. 22:53 >> But that's a side effect. The more 22:56 important piece is that I hadn't I 22:59 didn't know that I wasn't well. 23:03 And when I look back now, I can see that 23:06 I was showing signs of developing type 2 23:09 diabetes. And I can see it. Um I can see 23:13 that I was suffering some metabolic ill 23:16 health. 23:18 The afternoon slump being one. Skin tags 23:21 is another giveaway. There are a few 23:23 other signs that you can look for about, 23:25 you know, for poor metabolic health, 23:28 warning signs that might indicate 23:32 >> worth getting checked out for 23:33 pre-diabetes or type 2 diabetes. And I 23:35 can see that in me in my 40s cuz both my 23:39 mom and dad got type two diabetes and 23:41 they both reversed their diabetes on my 23:44 program 23:44 >> along with many many other clients as 23:46 well now. 23:47 >> [snorts] 23:48 >> So the the health piece for me became so 23:51 much more significant than the weight 23:54 release. But actually weight release 23:56 it's just a side effect because when you 24:00 learn to eat in a way that helps your 24:01 body thrive it it it releases. 24:04 >> Yeah. 24:05 >> It doesn't need to hold on anymore. 24:06 >> No. It doesn't need it to there to keep 24:08 you safe. 24:09 >> Keep you safe. The cortisol because of 24:12 stress and our modern lifestyle is 24:15 trying to keep us safe, isn't it? trying 24:17 to hold on to anything it's got because 24:19 you don't know what's around the corner. 24:21 >> But when you're eating in a way that 24:23 allows the body to be at ease to thrive 24:26 in a fully nourished environment 24:30 also you need to learn to tackle the 24:32 stress 24:33 >> improves sleep. But actually there's 24:37 another thing that improves when you eat 24:39 in better sleep improves. 24:42 >> Yeah. So I know a lot of people will 24:44 say, "Oh, I need to sort out my sleep 24:46 and then I can tackle these other 24:49 lifestyle factors." 24:51 >> Absolutely. So often it's the other way 24:54 around. So often the way we are eating 24:57 or I like to say the way we're being fed 25:01 >> is keeping us is keeping our heart rate 25:04 high at bedtime. So it's hard to drop 25:07 off. And if we do drop off, perhaps with 25:09 the help help of a bit of alcohol, we 25:11 drop off, but then the the body's still 25:14 processing the the carbs, the alcohol, 25:17 it wakes us up at 3:00 in the morning, 25:20 and we think, "Oh, it's just 25:21 permenopause, 25:24 but it's to do with heart rate, 25:26 metabolism. Yes, of course it's to do 25:28 with hormones as well, but so many 25:30 people don't realize how much they can 25:33 improve their sleep when they when they 25:36 learn how to regulate things like 25:39 refined carbs, sugars, caffeine, 25:44 and anything else that might trigger 25:46 >> symptoms in them. So, sleep is another 25:48 thing. I think the top thing 25:51 >> that so many people don't realize is 25:54 energy. I mean, we can talk about 25:56 symptoms, joint pain, stiffness, brain 25:58 fog, and all the rest that I've 26:00 mentioned. And we can talk about weight, 26:02 which releases as a side effect, but the 26:05 big one is that energy. 26:09 And we live in a state where we're 26:12 deprived of sleep, we're deprived of 26:14 nutrition, 26:17 and our energy is really, really low. 26:19 Unsurprisingly, 26:20 >> we're overworked, we're stressed, 26:24 and we're exhausted. 26:27 >> And I think out of the 300 people who 26:32 I've coached so far, the vast majority 26:36 come to me saying they wish they had 26:38 more energy. 26:39 >> Yeah. 26:40 >> And that is actually probably the top 26:42 thing that improves. 26:44 >> Some people will say this is how you 26:47 know this is eased. I release the 26:49 weight. This joint pain has gone. But 26:51 the best thing, I've now got the energy 26:55 to to live my life, to do the things 26:57 that I want to do. The simple things, 26:59 you know, the energy to be able to play 27:00 with the grandkids. 27:01 >> Yes. The energy where when you when you 27:05 close the laptop after a hard day at 27:08 work, you've still got a bit of energy 27:12 to go and do something that you like to 27:13 do of an evening, 27:15 >> which fulfills your mental health and 27:17 your soul. simultaneously, doesn't it? 27:19 >> Exactly. Those nourishing activities, 27:22 taking up a class, you know, it might be 27:24 a dance class, it might be just going 27:25 swimming, it might just be just going 27:27 out for a walk. But how many of us are
Misleading Healthy Foods and Gluten 27:30 so exhausted when we finally close the 27:32 lid that all we want to do is slump. 27:36 >> Yeah. 27:36 >> Because the body is saying rest. You're 27:39 exhausted. You're undernourished. You 27:41 haven't slept enough. 27:44 So when you get and it can happen so 27:47 easily. 27:49 It's it doesn't have to be purist and it 27:52 doesn't have to be particularly strict 27:55 to see the benefits. 27:57 >> So with a few small swaps, should we say 28:01 few lifestyle factors like getting 28:04 properly hydrated, this is key. You 28:06 know, so many people are feeling 28:09 exhausted because they're dehydrated. 28:11 That's true. That's true. I is the one 28:15 is the one food swap that's right at the 28:18 top of your list for popularity 28:24 in terms of popularity. 28:26 Yes. But I think the way I would rather 28:28 put it is what comes first? 28:33 What comes what should come first? So 28:36 the program that I coach is designed so 28:38 that the first changes you make feel 28:42 very very easy 28:44 because if we got you switching 28:46 everything out and going to all natural 28:49 overnight you know it just wouldn't be 28:50 sustainable. 28:53 >> The first changes that we make are you 28:56 know easy things like adding in water 28:58 and you immediately see the benefit. 28:59 It's like, oh, all I did was ext drank 29:01 an extra couple of glasses of water a 29:03 day and I feel so much better. 29:05 So, when you feel better and you are 29:08 empowered because you know you've made 29:10 some good choices, you are then ready 29:12 for the next step. 29:13 >> Yeah. And the next step would be it's 29:16 not so much a swap, but it's an adding 29:19 in. And it always starts by adding in. 29:23 So the f perhaps the first step foodwise 29:27 isn't swap something out, it's swap 29:30 something in, put something good in. And 29:33 that would be extra probably protein 29:36 starts with adding in good sources of 29:39 protein. And if you're somebody that 29:40 eats meat, fish, and eggs, get them in. 29:43 If you're somebody that prefers not to 29:45 eat meat, fish, and eggs, maybe you're 29:46 vegetarian, maybe you're vegan, find the 29:49 protein sources that work for you. um it 29:52 can be harder for our vegetarians and 29:55 vegans. So, they need to pay close 29:56 attention to how they get a wider 29:59 variety of proteins. Yeah. 30:00 >> But adding in proteins, vegetables, 30:03 fruit, 30:05 >> you know, where a lot of us are 30:06 depending on sweet foods like chocolate 30:08 or cakes and pastries, those kinds of 30:10 things. You know, adding in a lot of 30:13 fruit to start with can really help 30:17 >> satisfy that sweet craving but in a 30:20 healthier way. 30:21 >> Yeah. It's not necess, you know, a lot 30:22 of fruit's not necessarily the be all 30:24 and end all. It's not necessarily the 30:25 end point, but it's a really great 30:27 starting point. So rather than there 30:30 being one top popular swap, it's what 30:37 easy, convenient, nutritious foods can 30:39 you add in to start putting the 30:42 nutrition back so that you're less 30:44 dependent on the junkier stuff. That 30:48 would probably be my top tip. 30:49 >> Yeah. And that makes so much sense, 30:52 especially if somebody's coming into 30:55 your program. I'm not suggesting by any 30:57 way that everybody comes in thinking 30:59 like this, but if somebody is coming in 31:02 thinking that they do want to drop some 31:03 weight, 31:05 the way society is and has been for 31:07 decades is right, well, you've got to 31:09 restrict down what you eat. And if 31:11 you're saying to them right at the 31:13 beginning, no, we're going to add in 31:16 >> Yeah, 31:17 >> absolutely. some things they're going to 31:19 go, "Oh, oh, 31:20 >> because most schools of thought are 31:23 focused on calorie restriction, right?" 31:25 And almost everybody I speak to before 31:28 they understand this program is, "Oh, 31:31 I've been managing my calories through 31:32 this or I've been thinking about what to 31:34 eat." And you know, you go to a 31:36 restaurant, what's the only piece of 31:37 nutritional information on the menu? 31:40 >> Calories. calories. 31:42 >> Yeah, 31:42 >> there's no information about how much 31:43 protein is in it or whether there's 31:45 sugar in it 31:47 >> or whether there are ultrarocessed 31:48 ingredients in it, but it's got 31:50 calories. 31:51 >> We are taught to be obsessed by calories 31:55 and yet it's missing that you know 31:57 that's just like 5% of the story. It's 31:58 missing the whole it's missing the whole 32:01 story on nutrients and inflammatory 32:03 ingredients 32:05 >> which is much more important than the 32:07 calories. 32:10 You know, you can lose weight by 32:13 restricting calories, but it's going to 32:15 be very short-lived 32:17 >> because ultimately the body will fight 32:20 back because that's how we evolved. If 32:23 we evol if we I if there was a period of 32:26 time where food wasn't in abundance and 32:28 our calorie intake dropped, the signal 32:32 the the hormones in the body, the hunger 32:35 hormones and the whole go and find food. 32:37 Yes. 32:39 So, those of us who've suffered decades 32:41 on calorierestricted diets know this 32:44 only too well, right? You end up binging 32:48 on chocolate and crisps and going, "Oh, 32:50 sod it. I can't stick to this damn diet 32:53 cuz it's just too hard." 32:55 >> Yeah. 32:56 >> It doesn't work. 32:58 >> In theory, it should work 33:01 >> if all you're interested is is releasing 33:04 weight. But what you're not taking into 33:06 account is are you properly nourished? 33:08 Are you getting enough protein? Are you 33:10 getting enough of the all the minerals 33:12 that we need, all the vitamins that we 33:13 need, all the micronutrients. 33:16 And so now what we do is, oh, people are 33:18 undernourished, right? What supplements 33:20 do they need? So now it's this 33:23 supplement and that supplement. And yet 33:26 to a great extent, not necessarily 100%, 33:28 but to a great extent, if we all started 33:31 eating more, 33:33 more packing it in more of the proteins 33:35 and the vegetables and the fruit, our 33:38 bodies would then be calmer because 33:40 we're starting to meet all the 33:43 nutritional requirements. And you know 33:46 that not everybody can always meet all 33:48 the nutritional requirements because 33:49 we're all absorbing 33:51 >> nutrients at a different rate and some 33:53 people have you know issues with 33:54 absorption and that kind of thing. Plus 33:56 of course modern food 33:58 has a tendency to be depleted. 34:01 So you it's not 100% 34:04 but to a great extent when we start 34:07 adding in more natural whole foods the 34:11 body can calm down because it doesn't 34:14 need to crave the nutrients anymore. So 34:17 it's so so not about calorie restriction 34:20 >> and like you said that's just not 34:21 sustainable is it? Because as soon as 34:23 you eat more calories again, 34:26 the weight loss, if you've achieved any, 34:29 is going to come back 34:30 >> and probably more. 34:33 >> There seems to be a way, doesn't there, 34:34 that the body goes wrong, you better put 34:36 on more weight then because if you're 34:37 going to go through that starvation 34:39 period again, we need a little bit of 34:42 extra fat on our bodies to get through 34:44 it. 34:44 >> Yeah. 34:45 >> Which is why which which brings me to 34:47 the seasons actually we mentioned 34:49 earlier. You know, it's all very well 34:51 saying, well, how did the human body 34:53 evolve to eat? And of course, that would 34:55 have differed according to, you know, 34:57 where we were on the planet. But 35:00 depending on the time of year, it would 35:02 have been a very different source of 35:05 foods. 35:06 >> So, a very simple way of looking at it 35:09 is is this way. In the springtime or the 35:12 rainy season, everything's new, 35:14 everything's fresh. Green veg. We would 35:17 have evolved to eat a lot of green veg 35:19 as we were going around the gathering 35:20 stage. The vegetables 35:23 springtime and then there would have 35:25 been sources of animal protein. Okay, so 35:27 you know little maybe some fish 35:29 depending on where we were maybe some 35:31 small birds proteins and maybe every now 35:33 and again a hunting catch some wild meat 35:37 those kinds of things. Um so the way we
Inflammation, Energy, and Sleep 35:41 would have eaten in spring was 35:43 relatively low in sugars. M and yet when 35:48 you go you have a look at the opposing 35:50 season autumn where the sun has been out 35:52 all season and the energy in our foods 35:56 is now denser so sugars have started to 35:59 form in our foods. So that might be 36:00 fruit and it might be root vegetables, 36:04 carbohydrates. 36:06 That's a very different season from 36:08 spring. And most people don't realize 36:12 that there are actually two completely 36:14 different fuel sources. So the fuel the 36:18 natural fuel source in our uh end of 36:22 season autumn was carbohydrates. 36:26 Why did humans evolve, survive, and 36:30 thrive? Because those carbohydrates 36:33 uh tell your body to store fat. You 36:37 know, insulin, carbohydrates trigger 36:39 insulin. Insulin stores the fat on your 36:41 body, right? Survive a harsh winter. 36:44 That's how it's supposed to work. 36:46 >> Yes. But in our modern age, we're all 36:50 living in this perpetual dirty autumn 36:52 with all its refined carbohydrates 36:54 piling on fat. Some of us more than 36:57 others depending on our genetics. 37:00 >> But we're never compensating that. 37:02 Whereas in nature in going back to 37:05 ancestral times, we would have then 37:07 suffered a winter of perhaps very little 37:12 food at all. 37:13 used up the fat on our bodies because we 37:16 were in a period of fasting. 37:19 Then we would have come through to the 37:20 springtime where everything was fresh 37:22 again and you got the g the greens, the 37:24 leafy and the proteins. 37:26 >> So you would have switched naturally 37:28 away from the glucose and carbohydrate 37:31 burning metabolism 37:33 >> into a fat burning metabolism. 37:37 >> Yep. thriving on the still green veg if 37:41 it was available and the proteins and 37:44 the fats that naturally went along with 37:46 those proteins. So what that does for 37:48 the human body is you start producing 37:52 ketones which give you energy and feed 37:55 the brain. So more alertness, more 37:57 focus, more motivation, more get up and 38:00 go. 38:02 Full of the joys of spring. Right 38:04 >> there it goes. That's the expression. 38:06 these two opposing seasons and most 38:09 people and certainly the food 38:11 corporation don't teach us this but if 38:12 you look at how the the human body has 38:15 these two different metabolic modes. 38:18 We're either in fat burning where 38:21 proteins and green veg is great and all 38:24 the fats that come with that or we're in 38:27 carbohydrate burning. And the problem 38:30 that we have is very few of us have ever 38:33 experienced the energy and the vitality 38:36 that comes when you're living and eating 38:38 in a spring-like way. 38:40 >> Yeah, that makes perfect sense to me. I 38:42 can see that. 38:42 >> Yeah, makes sense. 38:44 >> So, 38:45 when I'm coaching people through this 38:48 program, it's a series of steps to first 38:52 of all get them to experience that 38:54 spring energy which is very healing, 38:56 very energizing. The other thing that it 38:59 does which is quite magical is it turns 39:02 off sugar cravings. 39:05 Turns off the craving [snorts] for 39:07 carbs. That's massive. 39:09 >> Because if you think about it, if we 39:13 were going through a season where there 39:14 was no carbs, no sugars, 39:16 and we had that perpetual sugar craving, 39:20 we'd be losing energy to no to no avail. 39:24 We'd be wasting energy looking for 39:26 sugars. And it send us nuts. 39:28 >> It send us nuts. We'd spend all our time 39:30 looking for the fruit, looking for the 39:32 honey, looking for the root veg, not 39:34 finding it. It doesn't make any sense. 39:37 >> So what happens, and anyone who's ever 39:38 experienced it, it turns off the 39:41 cravings for carbs and sugars. And so 39:44 you're now free from that food noise. 39:46 That's what food noise is, 39:48 >> basically. 39:50 >> Is that craving for the next cake or 39:53 >> Yep. sweet treat or savory treat, but it 39:56 might be toast or crisps or something, 39:57 but it tends generally speaking, it's 39:59 carbs, might be some cravings for salts 40:01 and certainly cravings for for meat if 40:03 you haven't had, you know, a lot of 40:05 that. But in a in a nutshell, the spring 40:08 energy 40:10 has that side effect of dialing down the 40:12 food noise. And that for so many people 40:17 can be completely life-changing 40:19 because we're constantly, some of us are 40:22 constantly thinking about food, thinking 40:25 about snacks, struggling, battling with 40:27 our food relationship because of 40:30 everything that's out there. 40:31 >> Yeah. 40:32 >> You've only got to pop into the next 40:34 establishment that's open, petrol 40:36 station, supermarket, corner shop, 40:39 coffee shop. Carbs, carbs, carbs, carbs, 40:42 sugars, sugars everywhere. Yeah. 40:44 >> And it's tough. 40:45 >> It is. There's no variety out there. 40:47 There is nothing else unless you're 40:50 going to take something home and cook it 40:51 or eat it raw. But, you know, 40:54 >> it's limited. 40:55 >> It's really hard to know how to eat in 40:58 that spring-like way when you're out and 41:00 about. 41:01 >> So, then there's some skill involved. 41:03 And that is ex, you know, another aspect 41:06 of what I coach. It's right. So, we've 41:08 established that living and eating in 41:10 this spring-like way, not the whole 41:11 time, there's a place for the fruit and 41:13 the carbs, 41:15 but it has so many benefits that it's a 41:18 really great place to be, 41:20 >> particularly if you want that mental 41:22 focus, concentration, performance, 41:25 energy, motivation. It's particularly 41:28 good for people who are struggling with 41:31 their with their mood. particularly good 41:34 because it can actually help regulate 41:36 moods. 41:38 >> That's powerful. 41:39 >> Yeah, it really is. So, so many people 41:41 that I've coached have said that spring 41:44 energy gives them it help, you know, 41:46 some people have said it it even helps 41:48 lift them from a depression. 41:52 And of course, we know 41:54 these days how linked 41:57 mental well-being is 41:59 >> with gut health, don't we? You can't 42:02 separate the two. 42:03 >> Exactly. So, we've got gut health is so 42:06 important for our whole health, but also 42:10 our mental health. 42:11 >> Yeah. 42:12 >> But also, if you think about it, one of 42:15 the main things that causes mood swings 42:19 is erratic blood sugars. 42:22 If you're eating in a spring-like way, 42:24 you don't get the erratic blood sugars. 42:27 >> Consistent. So that has a knock-on 42:30 effect of keeping us in a positive, 42:33 upbeat, calm, regulated mood. 42:35 >> Yes. 42:36 >> So that's, you know, there's a few 42:37 different physiological reasons for it 42:40 and also being properly nourished 42:43 >> because of course a lot of our um mental 42:47 well-being issues can be traced back to 42:51 missing nutrients from the diet as well, 42:53 can't they? So there's a few different 42:55 things going on there 42:57 >> which all point to uh help us understand 43:00 why eating in this spring like way can 43:03 be really beneficial on a mental 43:05 well-being level as well. 43:06 >> Yeah. 43:08 >> And organic foods. 43:11 >> So this organic is an interesting one, 43:12 isn't it? Because you've got the first 43:14 thing that people think about is the 43:15 expense of organic foods. So, what I 43:19 hear a lot is, "I can't afford to eat 43:21 organic. Therefore, I may as well not 43:22 bother." 43:25 I think what comes first before you even 43:28 think about organic is getting plenty of 43:31 good natural whole foods. So, start with 43:33 the ones you can afford. 43:35 >> Yeah. 43:35 >> You know, let's get the veg, the fruit, 43:38 the proteins. Now if you are fortunate 43:41 enough to be able to afford 43:44 higher quality food 43:47 >> then absolutely prior prioritize it. 43:49 >> Yeah. 43:50 >> Because what we now know about modern 43:53 foods is that they're high in 43:56 pesticides. Right. 43:58 Just one of the things they're high in 44:00 is pesticides. 44:01 >> Yeah. And that's never been a food. 44:04 >> Exactly. And so, you know, you've only 44:06 got to read um ultrarocessed people or, 44:10 you know, look at any of Tim Spectre's 44:11 work to know that pesticides are a huge 44:15 problem for us on our health. So, but 44:19 that's like that's like the advanced 44:21 version. The basic version is eat more 44:24 veg, eat more protein. 44:25 >> Yeah. 44:26 >> Forget organic. Just eat more of that 44:29 where you can you know what you can 44:31 afford to get. The next level is right 44:34 now that I'm eating more veg, more 44:36 protein, how can I reduce the 44:39 contaminants like 44:41 >> the pesticides? And that would be to 44:43 switch to organic where possible. 44:45 >> Yeah. 44:46 >> Sometimes it's double in price though, 44:49 isn't it? So, it's not 44:50 >> it's not easy, is it? 44:51 >> It's not easy. You can't get it. And 44:53 what I do cuz I like to get as much of 44:55 my regular veg organic as I can. So, 44:58 some of the veg that I eat really
Adding In Nutrition and Practical Food Swaps 45:00 regularly, several times a week, would 45:02 be celery, cucumber, spinach. Those 45:06 things I can get organic in my local 45:08 shops for not double, but maybe 25% 45:12 more. 45:13 So, those things, because I eat those 45:15 regularly, I will usually buy those 45:18 organic. 45:19 >> That makes sense. that feels like a 45:22 >> a sensible upgrade, 45:24 >> but that doesn't mean that I'm buying 45:27 organic chicken and organic beef and all 45:30 that because 45:30 >> that is pricey. 45:32 >> You know, you can be talking two, three 45:34 times the price. Lovely for those who 45:36 can afford it. I think the main thing 45:38 with organic is that it's the 45:41 pesticides. It's the is the nasty 45:45 agricultural chemicals that are sprayed 45:47 on. Um, and you can't guarantee that 45:49 they're free from that even if you do 45:51 buy organic because of overspray from 45:53 other fields, can't you? 45:54 >> Absolutely. 45:54 >> But it's I think it's just levels. 45:57 >> Yeah. You're just doing the best you can 45:58 with what you've got available 46:00 >> with what you've got available. That's 46:01 exactly that's exactly one of the 46:02 principles that I coach. 46:03 >> Oh, good. 46:04 >> Also, do the best you can with what's 46:06 around when you're traveling. 46:08 >> You know, you can't always get the 46:10 perfect food when you're out and about. 46:14 And who wants to completely change their 46:16 lifestyle and live like a hermit and 46:18 never go anywhere and, you know, be at 46:20 home the whole time because that's where 46:22 you can be 100% in control of your food. 46:24 I don't want to live like that. 46:25 >> So, it's finding that balance, 46:28 doing the best you can with where you 46:30 are. 46:31 >> Yeah. 46:33 And that is a much easier adjustment to 46:36 make to your life that requires the 46:38 education and the guidance. But once you 46:41 know it, 46:43 then it really is your choice, isn't it? 46:45 >> Then it becomes your choice. And then 46:46 you can get savvy. So when you travel, 46:49 you can learn new skills. You can Yeah. 46:51 I always carry my lunch with me to an 46:54 airport. I'll bring some chicken thigh, 46:58 roasted veg, something like that. 46:59 something that's easy to eat with a with 47:01 a disposable fork. I'll put it in a 47:03 disposable container. I'll take it 47:05 through security. People don't often 47:07 realize you can take your lunch through 47:09 security. 47:11 >> And maybe that depends on where you fly 47:12 into, but I've always managed to get 47:14 mine through. Um the other side then I 47:17 will eat my lunch. I will get rid of the 47:19 container. I usually 47:22 reuse, but every now and again to have 47:24 something disposable with you that you 47:26 can just chuck 47:27 >> makes it a bit easier. Yeah. 47:29 >> So now I've had my lunch. I've had my 47:30 protein and my veg. Now I'm not 47:32 dependent 47:34 on finding a sandwich or a burger at the 47:37 airport. So you can there are little 47:40 upgrades that you can do, 47:42 >> but it takes quite a bit of knowledge, 47:45 quite a bit of training. 47:47 >> So 47:48 half of what I do is about the 47:52 psychology around 47:55 >> wanting to eat in an upgraded way. 47:58 A lot of it is about the natural human 48:00 diet and what it is that we're meant to 48:01 be eating and what serves you. But but 48:04 then a the other half of it is how how 48:08 do we do this when we're busy, when we 48:11 got fussy families, when not everybody 48:15 likes things like sardines and I don't 48:18 particularly like seafood, you know, but 48:20 it's a great it's a great natural food. 48:22 I don't really like seafood. 48:23 >> No, we all got different tastes. 48:24 >> Yeah, we've all got different tastes. 48:26 Some people I've started to get used to 48:29 sardines because I knew that I needed to 48:31 increase my omega-3s and I thought well 48:33 I could take an omega-3 supplement or I 48:36 could start eating sardines and salmon 48:38 at least twice a week. So that's what I 48:40 did. 48:40 >> Yeah. 48:41 >> And so now I'm okay with sardines. You 48:44 know, I don't particularly love them, 48:46 >> but I'm choosing to prioritize 48:50 nutrition over what I fancy 48:54 >> because that's important to me now. So 48:56 it's changed the whole way I look at it. 48:58 >> Yeah. 48:58 >> But once you know how you want to eat in 49:01 an ideal world, then it's learning the 49:04 techniques to make it doable, to make it 49:07 manageable given your lifestyle. So it's 49:09 about learning new skills with food 49:11 prep, storage, carrying food, 49:17 skills that mean that you don't have to 49:19 take hours and hours to prep a meal. You 49:23 know, I always say number one, don't 49:26 cook when you're hungry. 49:27 >> Oh, yeah. Don't shop when you're hungry. 49:29 >> Don't shop when you're hungry is a very 49:31 common one, isn't it? And it's a it's a 49:33 good rule. 49:34 >> Don't cook when you're hungry. 49:37 You're desperately hungry. You want to 49:38 eat. 49:39 >> Yeah. 49:39 >> Not cook. 49:40 >> Now, it's different when you're in 49:42 spring because when you're in spring, 49:43 that hunger isn't so urgent. When you're 49:46 hungry and you're eating in that 49:48 spring-l like way, it's like, "Oh, I'm 49:49 going to be hungry in the next couple of 49:51 hours. Yeah, I've got time to cook a 49:52 meal. Great. But most of us when we're 49:55 hungry, we need to eat now. So, I often 49:58 say you cook in advance and you don't 50:00 cook every day. So, you're learning to 50:02 batch cook. You're learning to batch 50:04 prep. You're learning to always have 50:06 something in the fridge grab and go. And 50:08 when you haven't been shopping and 50:10 everything's gone out of control, at 50:12 least you've got the tins covered. 50:15 You've got a tin of tuna. [laughter] 50:16 >> Yeah. Yeah. Yeah. For sure. 50:18 >> And or you've got something in the 50:20 freezer. And so it's learning these 50:22 skills and also it's learning where to 50:25 eat when you're out and about 50:29 >> places like you know when you if you're 50:31 going out to a restaurant 50:34 >> be involved in that decision as to where 50:36 you're going because if you leave it to 50:37 your friends they're going to choose 50:40 pizza burgers whatever it is 50:42 >> you if you get involved in that decision 50:44 you can go well hang on protein and veg 50:47 where am I going to go to get protein 50:48 and veg maybe a steak maybe some veg 50:50 vegetables, maybe a salad, maybe some 50:51 chicken, maybe some fish. But if you if 50:54 you just go with a default, you're going 50:56 to be left with nothing but a pizza. 50:59 >> No, if if that's what you really want, 51:00 go for it. But if what you really want 51:02 is the protein and veg, it's learning 51:04 how to read a menu. 51:07 What have you got here that will really 51:09 work for me? Oh, great. They've got some 51:11 salmon. Oh, but the salmon can come 51:13 comes with pasta. I don't really want 51:15 pasta because my blood sugars. Salmon 51:17 and broccoli. That would be great. But 51:18 there's not two things on the same 51:20 plate, right? But that's okay cuz this 51:22 restaurant that I've just chosen has a 51:24 chef. And I know that I can say, "Can 51:26 you ask the chef if I can have the 51:27 broccoli from that meal and the salmon 51:29 from that meal and make a nice new 51:32 plate?" Oh, yeah. Lovely. You can't do 51:34 that in a chain. 51:35 >> No, that's true. 51:36 >> The other thing about a chain is there 51:38 will be sugar in everything. 51:42 >> So, these are some of the skills that we 51:44 need to learn. 51:44 >> Absolutely. I mean, I love that tip 51:46 about going through the airport security 51:49 because it's liquids, isn't it? That 51:51 they're 51:51 >> liquids is what they're funny with. 51:53 Yeah. Now, actually, um, for the first 51:56 time when I flew out to Vienna five, 51:58 five five, six days ago, I was allowed 52:01 to bring my bottle of water through for 52:03 the first time. So, they've got new 52:05 systems in place where you can even 52:09 bring your water through. Now, I was 52:11 glad of it cuz I had water with some 52:12 electrolytes in. I'm glad that I didn't 52:14 have to tip it all away. 52:15 >> Yes, 52:16 >> coming back I did have to tip it away. 52:18 So, it's changing. But essentially, if 52:20 you want to bring your lunch through so 52:22 that you're not relying on whatever food 52:24 they serve or non food 52:27 >> on the airplane, bring your lunch with 52:30 you. 52:31 >> And you can always put an apple in your 52:33 bag. 52:33 >> Yeah. you know, the rules on things like 52:36 cheeses and meats and fruit and 52:38 particularly fruit with, you know, sea, 52:40 it differs, but my experience of flying 52:43 from the UK out 52:45 >> has been that I've always been able to 52:47 carry my lunch with me. 52:48 >> I shall remember that. 52:49 >> Yeah. Then it gets you off to a good 52:51 start. 52:51 >> Yeah. 52:52 >> And you know, with Vienna, it meant that 52:54 for the first couple of days, I was 52:55 completely on plan. And then the next 52:59 day, it's like, okay, we're out and 53:02 about. I want to experience Vienna. What 53:05 gastronomic experiences do I want? And 53:08 one of them was apple strudel. 53:12 [laughter] 53:13 I absolutely wanted an apple strudel, 53:15 but I wanted the best. 53:17 >> Yeah. 53:17 >> I didn't just want to go to any old 53:19 place on the high street doing. So, we
Seasonal Eating, Organic Choices, and Travel Tips 53:22 were looking for the best place to have 53:23 apple strudel, you know, freshly baked 53:26 conscious gastronomy, that delight, you 53:28 know. Now, it does take its toll on me 53:32 making choices like that because one 53:34 thing that I notice on me is I get a bag 53:38 under my left eye. 53:41 And I don't know if you can see it, but 53:43 I was able to see it this morning when I 53:44 looked in the mirror. And that is the 53:47 consequence of having a few days with a 53:49 little bit of sugar, a little bit 53:51 refined carbs, something like a little 53:52 pastry or something each day, maybe a 53:55 little bit of chocolate, and it'll show 53:57 up here. 53:58 Now, to me, nothing major, but that is a 54:01 warning sign that my body is starting to 54:04 get inflamed. My body is starting to 54:06 complain that what I'm feeding it is not 54:10 ideal. 54:11 So if you can just tune in to warning 54:14 signs like that, 54:15 >> then you're getting the feedback. 54:17 >> But most of us are living with a whole 54:19 host of symptoms. Like that to me 20 54:23 years ago was huge. I was in my more 54:27 than 20 years ago. I remember I was in 54:28 my late 20s and I started to get a 54:30 really puffy bag under the eye. Both 54:33 eyes, but this one has always been 54:34 worse. And I thought, what is this? Am I 54:38 lacking in sleep? Uh, you know, people 54:41 will say, "Do they bags under the eyes? 54:42 You haven't slept in enough." 54:44 [clears throat] What is it? Didn't know. 54:45 Is it my eye cream? Do I need more eye 54:47 cream? Do I need to stop using moisture? 54:49 What is I had no idea and I was worried 54:52 about it. 54:54 >> But it wasn't until, 54:56 you know, much more recently that I've 54:59 learned exactly what that is. And it's 55:02 refined carbs and sugar. 55:03 >> Yeah. Which you just wouldn't think, 55:06 would you? You would never know it 55:08 because this is not taught. 55:09 >> No, it isn't. 55:11 >> So, now I have my little warning signs 55:14 and that's okay because it's all giving 55:16 me information. 55:17 >> Yeah. 55:18 >> And another one is my wedding ring's 55:20 going tight. So, every day I will do the 55:23 ring test and if my rings slip off 55:26 easily, I know that I've eaten 55:29 reasonably clean. My body is reasonably 55:31 happy with the way I ate yesterday. But 55:34 especially when traveling, Sometimes 55:36 those rings are really tight and I 55:39 think, "Oh, yeah, I'm inflamed." Now, 55:41 the problem with inflammation is that we 55:45 we now scientists now know, right, that 55:47 inflammation, chronic inflammation over 55:49 a period of time is one of the key 55:52 contributing factors to long-term 55:55 chronic disease. 55:56 >> Yes, it is. So if you can get a little 55:59 warning sign like tight rings, puffy 56:02 eyes and particularly for a lot of 56:04 women, per menopausal, post-menopausal 56:08 joint stiffness, stiff, achy joints, 56:12 aching wrists, achy neck, 56:17 shoulders getting stiff. Yeah. Knees, 56:20 hips, those are that's warning signs of 56:24 chronic inflammation. 56:26 I can see that. That makes perfect 56:28 sense. 56:29 >> Yeah. 56:29 >> Yeah. It's very rarely the 56:32 osteoarthritis. And if it is, that's 56:34 [clears throat] bone on bone. 56:35 >> Yeah. 56:36 >> That's a different thing. 56:38 >> But by far the most common thing that I 56:40 see when women come to me wanting more 56:42 energy, they want to relieve their joint 56:44 pain and stiffness. 56:46 >> It's easily improved. easily improved 56:49 when we start to add in the good stuff 56:52 >> and pay attention to the things that 56:54 trigger inflammation. Joint pain eases 56:57 dramatically. I just can't understand 57:01 why more people aren't teaching this 57:03 stuff because I see it every single day. 57:06 >> It's crazy, isn't it? That's another 57:08 reform that needs to happen. 57:10 >> Yeah. 57:10 >> We need to reform big farmer. We need to 57:12 reform clinical medicine. And we need to 57:15 reform food education. Yeah. 57:19 And yet most of these things, these 57:22 ailments, these symptoms that we 57:24 experience, whether it's permenopause or 57:26 whether it's earlier than that, 57:29 we go along to the GP and we get some 57:32 treatment for it to ease the symptoms, 57:35 don't we? 57:36 >> That's what happens. 57:37 >> So, anti-inflammatories. 57:39 So, now you're living your life on on 57:41 ibuprofen or something similar. um acid 57:44 reflux you get the not even just ant 57:48 acids anymore is it but it's the much 57:50 more the harsher version of those I went 57:52 along to the GP about 57:55 >> 15 years ago suffering with acid reflux 57:59 >> and immediately they prescribed me 58:01 omerazole 58:03 and it works a treat so I could eat 58:07 pizzas and takeaways and drink and and 58:11 eat cheese on toast and not get any acid 58:13 reflux cuz I was on a merazole. But I 58:16 also now know I don't need a merizole 58:20 because when I'm eating reasonably 58:21 clean, I don't get any acid reflux at 58:24 all. I don't get it at all anymore. It's 58:26 partly to do with the immediate effects 58:28 of what you've eaten, but it's also to 58:29 do with your gut health. 58:30 >> So, I now live completely free of acid 58:33 reflux 58:34 >> and completely free of ant acids. 58:37 Delightful on both scores. 58:38 >> Exactly. 58:39 >> Yeah. Oh, I love it. 58:42 I love people such as yourself that are 58:45 doing solid good quality work that 58:49 involves re-education. 58:51 >> I mean it we shouldn't have to 58:53 re-educate. We should be educated from 58:56 the beginning. 58:56 >> Yeah. 58:58 >> But it's so good to know that there's 58:59 people out there that are actually doing 59:01 it and evidence-based. They've done it 59:04 themselves. 59:05 >> Yeah. 59:06 >> Because that's so important. And I think 59:08 when you've experienced something that 59:10 completely changes your life, you don't 59:12 have a choice. 59:14 >> You've got to get out there and teach 59:15 it. And I've always been that way. And 59:18 so when I realized that, yeah, I got the 59:21 weight release and my weight fluctuates, 59:23 you know, depending on how much 59:24 conscious gastronomy we're human, you 59:27 know, [laughter] 59:28 >> which is fine, but it's releasing the 59:30 guilt from that as well. I want to say I 59:31 am in control here and I can have a few 59:35 freedom days and the holiday and gain 59:37 some weight. I don't need to feel guilty 59:39 about it. But 59:41 when you are not aware 59:45 >> of what causes what and you're obsessed 59:48 with this weight release, you it's not 59:51 going anywhere. So to educate people on 59:54 what it is about the way they're eating 59:56 that causes their low energy, their 59:59 aches, their pains, their symptoms, 1:00:00 their digestive issues, their acid 1:00:03 reflux, the IBS, and it's not always, 1:00:06 but nearly always I am seeing almost 1:00:10 complete relief with things like the 1:00:13 joint pain, stiffness, the IBS, 1:00:15 migraines is another big one. 1:00:18 You know, we think that migraines is 1:00:21 just something we have to put up with. 1:00:23 So many people 1:00:25 just just prescribed meds. And of 1:00:27 course, meds are so helpful, can be 1:00:29 helpful, but they're just prescribed the 1:00:31 meds without even looking at what the 1:00:34 triggers could be. Now, my hubby Paul 1:00:37 was getting about six migraines a month. 1:00:41 >> And he's got good tablets for it. They 1:00:44 don't He still needs to spend the entire 1:00:46 day in bed. Not anymore, but at that 1:00:48 time six migraines a month. It would 1:00:50 mean the entire day in bed with the med 1:00:53 with the meds. Uh now he gets one maybe 1:00:58 once every couple of months. It's 1:01:00 reduced that much since he learned to 1:01:03 eat. I know what his triggers are. Um I 1:01:08 don't know whether I should share but we 1:01:10 know that there are things like you know 1:01:12 typical things that trigger migraines is 1:01:15 a dependence upon sugar the dependence 1:01:18 upon a lot of caffeine and also I I 1:01:21 think with Paul is artificial sweeteners 1:01:23 as well 1:01:24 >> but it's not so much you have a bit of 1:01:26 artificial sweetener it triggers a 1:01:27 migraine it's not that it's living a 1:01:29 life where you're constantly dependent 1:01:32 on the caffeine the sugar the artificial 1:01:34 sweetener when you when that imbalance 1:01:36 goes wrong, that can trigger the 1:01:38 migraine. So, it it's along those lines 1:01:41 and Paul has seen a dramatic 1:01:43 improvement. And yeah, he's still got 1:01:44 the meds there for when it happens, but 1:01:46 the incidence of it is a lot less. And 1:01:49 usually he can attribute it to something 1:01:53 that he's changed along those lines. 1:01:56 >> Yeah. And you can cope then, can't you? 1:01:59 >> Yeah. 1:02:00 >> Amazing. My head is buzzing with 1:02:03 insights. Thank you so much. Oh, you're 1:02:06 so welcome. Thank you. It's been a 1:02:09 pleasure to share some of this because I 1:02:11 just wish the whole world knew it. 1:02:13 >> Well, we're going to put your links in 1:02:15 the show notes so that people can access 1:02:17 them and come and find out more if they 1:02:19 want to. 1:02:20 >> Amazing. 1:02:20 >> Which you all should, by the way. 1:02:22 [laughter] 1:02:24 >> Thank you, darling. 1:02:25 >> Thank you, Debs.
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