Latest / Hardiness with Dr Paul Taylor / Why We Need To Kill The Quick-Fix Mentality, With Dietitian, Exercise Physiologist & Powerhouse Businesswoman, Kate Save

Transcript

Why We Need To Kill The Quick-Fix Mentality, With Dietitian, Exercise Physiologist & Powerhouse Businesswoman, Kate Save · Hardiness with Dr Paul Taylor

0:09
Speaker 1: Kids see if welcome to the podcast.
0:11
Speaker 2: Thanks for having me.
0:13
Speaker 1: Great to have you on tel Strip Businesswoman of the
0:16
Speaker 1: Year in twenty eighteen and then what was it, number
0:21
Speaker 1: twenty nine the AFRs Fast Starters and then a Telstrip
0:27
Speaker 1: Business of the Year and around Health.
0:30
Speaker 2: Yeah, both both Telstrap Businesses the Year twenty nineteen, two
0:34
Speaker 2: thousand and twenty two. Yeah, Victorian Business of the Year
0:38
Speaker 2: and Champion Championing Health in twenty twenty two.
0:42
Speaker 3: Pretty cool.
0:44
Speaker 1: And presumably then it's all been very smooth ceiling in
0:48
Speaker 1: terms of business. No issues whatsoever, no staffing issues, none
0:51
Speaker 1: of that carry on.
0:53
Speaker 2: No, this is business in Victoria. It's simple here.
1:00
Speaker 1: And so seriously a lot of people think that, ah yeah,
1:04
Speaker 1: look at these people running businesses and they think it's
1:06
Speaker 1: just it's pretty cruisy.
1:08
Speaker 3: Right. There's a lot of challenges, isn't there and running
1:12
Speaker 3: a business.
1:13
Speaker 2: Yeah, there is, And I think the breakdown for me
1:16
Speaker 2: was looking at all the different components of a small
1:20
Speaker 2: business and you don't have departments and heads of and
1:25
Speaker 2: hundreds of people to do the work. You have all
1:28
Speaker 2: of these different areas of the business that you need
1:31
Speaker 2: to do all of the work in and it's a
1:33
Speaker 2: lot more complicated than it looks from the outside.
1:36
Speaker 1: Yes, indeed, tell us a little bit about your experience
1:39
Speaker 1: on Shark Tank.
1:40
Speaker 3: Yeah.
1:41
Speaker 2: So I went on Shark Tank. We filmed in twenty sixteen,
1:45
Speaker 2: and funnily enough, I thought my biggest problem going on
1:49
Speaker 2: the show was going to be getting home with the
1:51
Speaker 2: big check, and I was thinking it'd be one of
1:53
Speaker 2: those you know, people sized checks that you get that
1:57
Speaker 2: you don't want to fold and put on the plane.
2:00
Speaker 2: You want to frame it when you get home. But
2:02
Speaker 2: unfortunately there was no check, even though there was a
2:05
Speaker 2: deal made on air. But I found out much later
2:08
Speaker 2: on that out of one hundred episodes that made it
2:11
Speaker 2: to air in Australia in this particular season, for the
2:16
Speaker 2: many seasons of Shark Tank prior to its hiatus and
2:19
Speaker 2: coming back again this year, there was fifty of us
2:22
Speaker 2: roughly that had deals on air, but only three of
2:25
Speaker 2: us that I saw a dollar to my knowledge, and
2:27
Speaker 2: that's what the media reported as well. So my experience
2:32
Speaker 2: certainly wasn't walking out with a check. I had a deal. However,
2:37
Speaker 2: the TV show did not go to air for around
2:40
Speaker 2: ten months after we filmed, and so I thought it
2:44
Speaker 2: was actually never going to air. And we were prepping
2:47
Speaker 2: that maybe something's going to happen. So every month, without fail,
2:50
Speaker 2: they'd say it's going to air this month, and it
2:53
Speaker 2: just didn't. The show just didn't start. And even scarier
2:57
Speaker 2: than that, I think we thought we were going to
3:00
Speaker 2: get this money that was going to help us build
3:03
Speaker 2: the business and scale and knocked on the door of
3:06
Speaker 2: the investors every single month and it was just a
3:09
Speaker 2: flat out no. They'd done due diligence. They closed it.
3:12
Speaker 2: There was no deal. However, when we finally did go
3:17
Speaker 2: to air, it beat all of our expectations. So I'd
3:21
Speaker 2: said to my production manager at the time, let's prepare,
3:24
Speaker 2: you know, eight hundred boxes worth of our Beefit Food
3:28
Speaker 2: Silver Special Box. It's a one week program of food.
3:33
Speaker 2: And because this promise kept getting stretched out of when
3:36
Speaker 2: we'd go to air, it just I think everyone got
3:39
Speaker 2: sick of hearing about it and just thought it's never
3:42
Speaker 2: going to happen. So the night that it did go
3:45
Speaker 2: to air with a week's notice, we're all in shock.
3:47
Speaker 2: We're like, it's actually on TV. And I remember jumping
3:50
Speaker 2: on the Google Analytics and going, oh, well, look there's
3:53
Speaker 2: people on the site. The most traffic we'd ever had to.
3:55
Speaker 2: The site was about thirty to one hundred people and
3:59
Speaker 2: we had one one thousand, ten thousand, thirty thousand, sixty thousand,
4:04
Speaker 2: and then all of them trying to add to cart
4:06
Speaker 2: at once. And I said to the production manager, gosh,
4:08
Speaker 2: that eight hundred, you know, B rapid Programs isn't going
4:12
Speaker 2: to last as long. How long is it going to
4:14
Speaker 2: take you to catch up? And he goes he literally
4:17
Speaker 2: said this. I thought you were full of shit and
4:19
Speaker 2: I only made two hundred. Noh, like you are kidding me.
4:24
Speaker 2: He goes, well, you've just been talking about this for
4:27
Speaker 2: so long. I didn't think it was going to happen.
4:29
Speaker 2: And I'm like, what are we going to do?
4:32
Speaker 3: And he's like, sorry, how many orders did you get?
4:35
Speaker 2: Oh, in the first five minutes, two and a half.
4:37
Speaker 3: Thousand jump in Jehovah.
4:39
Speaker 2: Yeah. So for next morning, needless to say, I got
4:43
Speaker 2: in very early to the office, and I was very
4:46
Speaker 2: lucky that I had this guck feeling that maybe I
4:49
Speaker 2: should borrow some void phones voiceover internet phones from a friend,
4:53
Speaker 2: plug them into all the walls, and send them through
4:56
Speaker 2: to a call center just in case we got busy.
4:59
Speaker 2: So sure enough, I get in there, the phones are
5:00
Speaker 2: going non stop. There's seven of them, there's one of me,
5:03
Speaker 2: there's five people in the kitchen, and I thought, what
5:06
Speaker 2: am I going to do? And by the end of
5:08
Speaker 2: that first day, I literally called every single person I
5:11
Speaker 2: know to come and help me, because on the way
5:14
Speaker 2: to work that morning, I thought it was particularly busy
5:17
Speaker 2: on a very quiet road in Mornington, And it was
5:20
Speaker 2: only when I pulled up out the front to beefit
5:22
Speaker 2: food that I recognized they were all queuing up to
5:25
Speaker 2: pick up their food when the doors opened at nine o'clock.
5:28
Speaker 2: So by nine oh five we did not have one
5:30
Speaker 2: meal left in the building, and we still had the
5:33
Speaker 2: two and a half thousand orders to fulfill online and
5:36
Speaker 2: not a meal left. So it was a disaster. And
5:40
Speaker 2: within four weeks we'd literally gone from having a team
5:43
Speaker 2: of five to sixty three people. We'd taken a four
5:47
Speaker 2: weeks warehousing, We'd take it. We were running everything end end.
5:52
Speaker 2: We hadn't at this stage even considered it might have
5:56
Speaker 2: been possible to scale fifteen hundred percent overnight, to go
6:00
Speaker 2: from doing, you know, one thousand to fifteen hundred meals
6:04
Speaker 2: a week to thirty thousand meals a week. So we
6:06
Speaker 2: just blew us all out of the water. And I
6:09
Speaker 2: cannot thank the Mornington Peninsula community enough for coming to
6:13
Speaker 2: my aid, just literally to rescue me and go do
6:17
Speaker 2: you need a van? Do you need workers? Do you
6:19
Speaker 2: need kitchen space? Do you need labor? Do you need storage?
6:23
Speaker 2: Do you know? What I needed most of all was
6:25
Speaker 2: actually power to connect everything to. I kept up blowing
6:29
Speaker 2: up the power in the building, so I know it
6:31
Speaker 2: has sixty three amps now because I blow it up
6:33
Speaker 2: that many times. So we just got warehouse after warehouse,
6:37
Speaker 2: and I had a freezer, containers plugged into friends car
6:41
Speaker 2: parks at their pubs. We were using kitchens everywhere, so
6:46
Speaker 2: it was out of control.
6:48
Speaker 3: Got Ego bonkers.
6:50
Speaker 1: How long did it take you to get to an
6:55
Speaker 1: operational cadence that was reasonably smooth?
7:00
Speaker 2: Probably six months of backpeddling and literally offering one hundred
7:05
Speaker 2: percent of customers a refund. And the annoying part of
7:08
Speaker 2: that is ninety seven percent of it didn't want a refund.
7:11
Speaker 2: They didn't care when we got them the food. They
7:14
Speaker 2: just wanted the food. And we did have some really
7:17
Speaker 2: interesting people who called us up and said, you need
7:19
Speaker 2: to pay for my wedding. Now I bought a dress
7:22
Speaker 2: soever many size as smaller and you haven't delivered the food,
7:25
Speaker 2: and I can't fit in my dress, and you've ruined
7:27
Speaker 2: my wedding. And there was lots of interesting cases like
7:31
Speaker 2: that where people were so dependent on this meal plan
7:35
Speaker 2: to change their life and change their health and meet
7:38
Speaker 2: their wildest dreams. And yeah, so it probably took us
7:42
Speaker 2: two years to then really put all of the systems
7:45
Speaker 2: and processes in place that are capable now of we
7:48
Speaker 2: do national home delivery and everything's on a national scale.
7:52
Speaker 2: We deliver nationally into Woolworths. We serve us over eight
7:56
Speaker 2: hundred stores, so our online business runs all across Australia
8:01
Speaker 2: except the Northern Territory. But it was a lot of
8:04
Speaker 2: hard work to get to that.
8:05
Speaker 1: Wo wow, wow, I'm not a lot of sleep for
8:08
Speaker 1: quite a while.
8:09
Speaker 2: Like, not a lot of sleep.
8:13
Speaker 1: Let's just wind back because we're recently similar and we're
8:17
Speaker 1: both dual qualified in nutrition, you being a dietest and
8:21
Speaker 1: me and nutritions, but it also exercise physiologists. I reckon,
8:25
Speaker 1: it's a handful of us in Australia. Doctor Nick Kimber
8:30
Speaker 1: me you, doctor carm McDonald, who's a good man of mine.
8:34
Speaker 3: There was a lady in Sydney.
8:36
Speaker 2: Yeah, I've got a girlfriend in Sydney. Her name's Joe.
8:39
Speaker 2: She's dual qualified as well. They're literally only a handful
8:43
Speaker 2: of people though.
8:44
Speaker 1: So tell me what what did that dual qualification? When
8:49
Speaker 1: you kind of got the second one number one?
8:51
Speaker 3: Why did you do it right?
8:53
Speaker 1: And then secondly getting that both of those qualifications? How
8:57
Speaker 1: did it change your view of things?
9:01
Speaker 2: So my interest was always in food and nutrition and
9:05
Speaker 2: my background stories. I had a tumor in my bile
9:07
Speaker 2: duck from the age of two to nineteen. Unfortunately it
9:10
Speaker 2: wasn't diagnosed for seventeen years, so I was in an
9:13
Speaker 2: out of hospital chronically ill as a child. They told
9:16
Speaker 2: my parents after eight years of looking that it was
9:18
Speaker 2: all in my head and I was making it up
9:20
Speaker 2: to get out of school. But mom and dad just
9:23
Speaker 2: knew that didn't add up seeing their daughter throwing up,
9:26
Speaker 2: not being able to walk, not being able to go
9:28
Speaker 2: to school for weeks on end, and knowing that even
9:31
Speaker 2: back then I was a bit of a type a personality.
9:36
Speaker 2: I wanted to be at school, I wanted to study,
9:39
Speaker 2: I wanted to do well, and they just trusted in
9:42
Speaker 2: the medical community, and unfortunately they got it wrong. I
9:45
Speaker 2: didn't fit the typical description of someone who would have
9:50
Speaker 2: this sort of condition, and the condition was really rare anyway,
9:53
Speaker 2: when they found it, it was two weeks before my
9:55
Speaker 2: twentieth birthday, and I now have two daughters and orfied
10:00
Speaker 2: of what's going to happen when they're teenagers. But I
10:03
Speaker 2: turned around and said to my parents when they found
10:05
Speaker 2: the tumor, they said, we need a do emergency surgery,
10:08
Speaker 2: and I said, no, no, no, at a swim suits
10:10
Speaker 2: modeling Yeah, well that was see, at least you're laughing.
10:17
Speaker 2: I laughed as well. And I had a swimsuit modeling competition.
10:20
Speaker 2: I'm like, if you're hacking up my stomach, I am
10:23
Speaker 2: not like I'm going to do this. After this competition,
10:26
Speaker 2: I'm in the runners up, and I had a girlfriend judging,
10:29
Speaker 2: and I was like, I've got this in the bag.
10:31
Speaker 2: So that was week one and week two was actually
10:33
Speaker 2: my twentieth birthday, and I'd already booked a party at
10:36
Speaker 2: the Italian restaurant, which is one of the seven casual
10:39
Speaker 2: jobs I had at the time, and Mum and dad
10:41
Speaker 2: had hired a little band with UK ladies and bits
10:44
Speaker 2: and pieces, and I said, I'm not going to hospital
10:45
Speaker 2: until I've had my party. And so sure enough, that
10:49
Speaker 2: night of my birthday, the day before the operation, I
10:53
Speaker 2: did end up in hospital and really really sick, but
10:55
Speaker 2: I came out the next day. I tried to run
10:58
Speaker 2: away my problems. I think that's when I really recognized
11:02
Speaker 2: the power of exercise for changing your giving space. Clarity,
11:08
Speaker 2: but that positivity, that mental boost that you go looking for.
11:14
Speaker 2: So I didn't know why I was running. I just
11:17
Speaker 2: knew that if I ran, I would be able to
11:20
Speaker 2: cope with the idea that I was going in for
11:22
Speaker 2: surgery tomorrow. There was a ten percent chance of death,
11:24
Speaker 2: thought that it wouldn't work, and I you know that
11:27
Speaker 2: sort of thing. And yeah, that was the longest run
11:30
Speaker 2: I'd ever done in my life. I wasn't much of
11:32
Speaker 2: a runner, but I knew it made me feel good
11:35
Speaker 2: and that sort of prepped me to be in that
11:37
Speaker 2: headspace to go in for surgery. So that was my
11:40
Speaker 2: passion for nutrition because I was always told either I
11:44
Speaker 2: was eating something that was making me sick, So I'm like,
11:46
Speaker 2: what is it's poisonous food that's trying to kill me?
11:49
Speaker 2: Or that it was in my head and so interesting
11:53
Speaker 2: food and the interest and exercise was really that. I
11:56
Speaker 2: just knew that when I exercised, I felt good as
12:00
Speaker 2: an acrobat as a kid. And then I went on
12:01
Speaker 2: to teach acrobatics and it was fun. I loved being outside.
12:06
Speaker 2: I did out red and PA at school. So yeah,
12:10
Speaker 2: I did the double degree and then went on to
12:12
Speaker 2: do the Masters, and then went on to do diabetes
12:16
Speaker 2: education because I actually couldn't understand why you could fix
12:20
Speaker 2: type two diabetes with either food or exercise, yet people
12:23
Speaker 2: were going on medication instead of food or exercise. I
12:26
Speaker 2: had to do that course so I could understand why
12:30
Speaker 2: that was even a consideration. When you had people that
12:33
Speaker 2: were within their first you know, four to five years
12:35
Speaker 2: of being diagnosed and they've never tried changing diet or exercise.
12:40
Speaker 1: It's amazing, isn't it, And when they were, and particularly
12:42
Speaker 1: when you know this is a very controllable disease and
12:46
Speaker 1: if you don't control it, it's a freakin horrendous disease.
12:51
Speaker 2: Right. I lost three people in a year. So one
12:55
Speaker 2: is still alive, he's just lost a leg, but the
12:58
Speaker 2: other two actually died. So they had all three had
13:01
Speaker 2: amputations within twelve months, and only one of them is
13:04
Speaker 2: still alive today and that was probably five years ago.
13:07
Speaker 1: This is the thing that people with diabetes, and I
13:11
Speaker 1: think it's because it's so common that people kind of
13:14
Speaker 1: go ia. You can money, sat with medication and stuff,
13:17
Speaker 1: but they don't realize, like the last couple of years
13:20
Speaker 1: was diabetes is horandous, right, Yeah, amputations going blind, you know,
13:27
Speaker 1: basically rotting from the inside out.
13:29
Speaker 2: His arts they smelled, Yeah, that is exactly what happened
13:33
Speaker 2: that my very very dear friend Dennis. I would meet
13:37
Speaker 2: him once a month for coffee. I used to personal
13:39
Speaker 2: train him twenty years prior. He was a pilot, he
13:42
Speaker 2: had his own printing business. He was just at the
13:45
Speaker 2: top of the world in his forties, and his doctor
13:47
Speaker 2: said to him, if you don't change your habits and behaviors,
13:51
Speaker 2: this is what's going to happen to you, and you're
13:53
Speaker 2: going to die of a heart attack. And twenty years later,
13:55
Speaker 2: we're sitting there. He's had his first amputation. He's on
13:58
Speaker 2: renal dialysis of five hours, three times a week. He
14:01
Speaker 2: can barely leave his House's clinically blind, his flesh is rotting,
14:05
Speaker 2: and he would just sit having coffee with me, and
14:08
Speaker 2: he'd apologize for the smell, and I'd say, that's I
14:11
Speaker 2: get it, Like I've known you for so long, this
14:13
Speaker 2: is so unfair, and he goes, but my doctor told
14:16
Speaker 2: me so, he told me this was going to happen.
14:19
Speaker 2: And we lost him around I think it was Boxing
14:23
Speaker 2: Day a few years ago, and he was only in
14:26
Speaker 2: his sixties, and it was a really horrible last few years,
14:30
Speaker 2: socially isolating, horrible.
14:33
Speaker 3: Yeah, it is very, very horrible.
14:36
Speaker 1: Let's talk about diabeesity, Yeah, because and the interactions between
14:42
Speaker 1: those things. So firstly, just just explain to people diabesity
14:47
Speaker 1: why we have that term diversity first and foremost, and
14:50
Speaker 1: then we'll kind of dig into what we're doing wrong
14:55
Speaker 1: around disurreica.
14:56
Speaker 2: Yeah. What I find really interesting is that you don't
15:00
Speaker 2: need to be overweight to have diabetes, or not all
15:04
Speaker 2: overweight people have type two diabetes. However, there is definitely
15:08
Speaker 2: a crossover and a link, and that link is insulin resistance.
15:13
Speaker 2: The moment that your interlin levels start going too high
15:18
Speaker 2: and your body, your metabolism is unable to really process
15:23
Speaker 2: energy in the body because it is stuffing energy into
15:25
Speaker 2: all the wrong areas in the body, so it could
15:28
Speaker 2: be the liver around the organs of visceral organs and
15:32
Speaker 2: not just subcutaneously, or if it is subcutaneous, it's bursting out.
15:36
Speaker 2: So people can be skinny fast or toffee thin on
15:41
Speaker 2: the outside, but on the inside. And I think diabesity
15:48
Speaker 2: is really that crossover where people have both and people
15:52
Speaker 2: sit on both ends of that spectrum where they have
15:55
Speaker 2: neither or they have one or the other. But that
15:57
Speaker 2: crossover point is really where I think you see this
16:00
Speaker 2: emergence over the last two decades with overweight and obesity
16:05
Speaker 2: rate skyrocketing, and particularly in children and teenagers. Now it's
16:10
Speaker 2: around twenty five percent. So it's pretty scary thinking that
16:14
Speaker 2: back in our day at school, it would have been
16:17
Speaker 2: less than maybe five to ten percent. It was pretty
16:20
Speaker 2: pretty low. And I can think about being at school
16:23
Speaker 2: and really it wasn't an issue for anyone at all.
16:26
Speaker 2: It was very, very uncommon. And then having this diagnosis
16:31
Speaker 2: of one person every five minutes with diabetes in Australia,
16:34
Speaker 2: won every twenty seconds in America and won every seven
16:37
Speaker 2: seconds over the world basically, so it is such an
16:41
Speaker 2: epidemic that is not getting the attention that it needs.
16:45
Speaker 2: And I think even in Australia, for every five people
16:48
Speaker 2: that are diagnosed, four people are undiagnosed.
16:52
Speaker 1: Walking around with it either diabetes, right, So it's not
16:57
Speaker 1: just it's not just the diabetes as well.
16:59
Speaker 3: You said there's epidemic.
17:01
Speaker 1: We know nigh that there's another epidemic of Alzheimer's and
17:05
Speaker 1: other forms of dementia, which lots of researchers called dementia
17:11
Speaker 1: or Alzheimer's disease type three diabetes. Absolutely, because the etiology
17:18
Speaker 1: of the disease is how they occur are pretty much identically.
17:22
Speaker 3: It's just metabolism being destroyed.
17:25
Speaker 1: We nine are in Australia that Alzheimer's and other forms
17:29
Speaker 1: of dementia are know the biggest killer of females for
17:31
Speaker 1: the first time ever, and I think it's the second
17:35
Speaker 1: killer biggest kill of all Australians was it.
17:37
Speaker 3: Wasn't even in the top ten fifteen years ago.
17:42
Speaker 2: It is really terrifying because I think the thing that
17:45
Speaker 2: scares me most I remember it scared my grandmother. It
17:48
Speaker 2: scared my mother was actually forgetting who your family were.
17:52
Speaker 2: And we all said, if we got to that point,
17:54
Speaker 2: there was a way to turn off the switch. Turn
17:56
Speaker 2: off the switch and that could be upsetting for people
17:59
Speaker 2: to hear that I've recently lost my mum to no
18:02
Speaker 2: known cause, and I lost my grandmother, and we all
18:06
Speaker 2: had a pact that if that was something that happened.
18:09
Speaker 2: Unfortunately it didn't happen to any of us. But my
18:12
Speaker 2: biggest I guess the only comfort that I have in
18:15
Speaker 2: losing my mum to no known cause, who was really
18:18
Speaker 2: fit and healthy, was she lived her best life every
18:21
Speaker 2: single day. She had absolutely no regrets, and she didn't
18:26
Speaker 2: suffer from any of these pretty inevitable, you know, deaths
18:31
Speaker 2: in Western country horrible.
18:34
Speaker 1: I've always said that Alzheimer's or other forms of dementia,
18:38
Speaker 1: there's a one disease that scores the Jesus Oe of me.
18:41
Speaker 3: And I said to the.
18:42
Speaker 1: Day I don't recognize her and my kids sticking out
18:45
Speaker 1: over my head.
18:46
Speaker 3: No, I know you do not want to do that.
18:49
Speaker 2: We've got a similar rule. Yep.
18:51
Speaker 1: It's just a button, absolutely absolutely so. Actually a little
18:57
Speaker 1: side because I I did a podcast just this week
19:03
Speaker 1: and I'm writing an article for LinkedIn about the hidden
19:08
Speaker 1: dangers in the body positivity movement. Right, so that body
19:13
Speaker 1: positivity movement, I think everybody's aware about it's all about
19:16
Speaker 1: embracing all body types. And it's and whilst that is
19:21
Speaker 1: a good thing for people to embrace body types, particularly
19:24
Speaker 1: people you know who are different smatotypes, we know that
19:29
Speaker 1: there are people who will just never be able to
19:32
Speaker 1: be that thin thing thing that's doing a little thing
19:35
Speaker 1: that they say, right. But I think there is a
19:39
Speaker 1: hidden dark side of this because the research shows that
19:43
Speaker 1: because of the body positivity movement and everybody just embrace it,
19:47
Speaker 1: it's okay whatever shape, people are not occurring less and
19:51
Speaker 1: obesity is getting worse. And I think it has to
19:55
Speaker 1: come with a buyer be war right, it has to
20:00
Speaker 1: come with hey, yes, it's it's okay, you know, to
20:05
Speaker 1: be different body ships. However, know that if you are obese,
20:10
Speaker 1: you dramatically increase your risk for this disease, that disease.
20:13
Speaker 2: The other the top thirteen cancers are related to obesity.
20:18
Speaker 2: You've got thirteen cancers and cancer Cancel Australia actually approached
20:23
Speaker 2: me to help them when they were being challenged by
20:27
Speaker 2: particular body in Australia for running a campaign on television
20:31
Speaker 2: about sugar and overweight, particularly sugar causing cancer. And I
20:36
Speaker 2: actually had to get rid of the campaign because they
20:39
Speaker 2: were threatened by.
20:41
Speaker 3: Group by big food.
20:42
Speaker 2: No big food, no body positivity exactly.
20:48
Speaker 3: Right.
20:49
Speaker 1: And this is the issue, right, and this is where
20:52
Speaker 1: we need to have a really nuanced conversation around stuff, right,
20:57
Speaker 1: is that you can't say anything now because of the
20:59
Speaker 1: the noisy few.
21:02
Speaker 3: Who are gone. You can't do that. You can't say that.
21:04
Speaker 1: But it's just got to be we have to make
21:07
Speaker 1: people are ware of the risks. And whilst it's not
21:12
Speaker 1: all about being skinny, I always say to people you
21:15
Speaker 1: can be over weird, but if you're over weird, you
21:18
Speaker 1: have to be fit.
21:19
Speaker 2: You have to have to be fitit it's not about weight.
21:23
Speaker 2: It is about your cellular health. At the end of
21:27
Speaker 2: the day, how do you process glucose, what are your
21:30
Speaker 2: fasting insulin levels? Do you have signs of fatty liver?
21:34
Speaker 2: If you all those things are well, and that's fine.
21:37
Speaker 2: It actually does not matter what your weight is. And
21:39
Speaker 2: there are genetic statistics around this too. I think something
21:42
Speaker 2: on the lines of twenty percent of people that are
21:46
Speaker 2: healthy weight still suffer metabolic syndrome, whereas out of the
21:51
Speaker 2: sixty seven to seventy percent of people that are overweight nobs,
21:54
Speaker 2: there is a significant proportion of them that actually are
21:58
Speaker 2: not affected by their weight tiber does any issues.
22:02
Speaker 1: Yeah, and that's that I am in violent agreement with you.
22:08
Speaker 1: I mean, we know metabolic syndrome is you know, it
22:13
Speaker 1: is the big driver of many many diseases. So it's
22:17
Speaker 1: it's not so much about your way, although when you
22:20
Speaker 1: do become a base then it's it's pretty hard to
22:23
Speaker 1: still be healthy unless you're very, very fit, which is
22:26
Speaker 1: very unusual. But it is about metabolism, and you can't
22:30
Speaker 1: look under the hood.
22:31
Speaker 3: That's the thing. Now.
22:32
Speaker 1: We can do lots of diagnostic tests and stuff like that, but.
22:36
Speaker 3: It was interesting. I remember I was doing my master's
22:39
Speaker 3: many many years ago.
22:42
Speaker 4: One of the medical people who was doing running one
22:46
Speaker 4: of the courses said, the last thing to go in
22:50
Speaker 4: metabolism is blood sugar.
22:53
Speaker 1: Once your blood sugar starts to go up, you are
22:57
Speaker 1: metabolically goosed already.
22:59
Speaker 3: Right, That's one of the key thing. And the liver
23:04
Speaker 3: really takes the brunt of it. And it was interesting.
23:07
Speaker 3: I was listening to a really interesting.
23:08
Speaker 1: Podcast with Peter a Tea with the liver Expert, who
23:12
Speaker 1: saying that that at least thirty percent of the population
23:15
Speaker 1: of walking around with undiagnosed and liver disease, and you
23:19
Speaker 1: know they can have fat in their liver or their
23:22
Speaker 1: liver can be metapholically onhealthy I've actually just gone and
23:25
Speaker 1: booked and I'm a healthy guy, but I've just booked
23:27
Speaker 1: in for something called the fiber scan.
23:29
Speaker 3: I find Jesus, where can you get a liver scan?
23:32
Speaker 3: And you can actually do it without a referral?
23:34
Speaker 1: Right, So it's it's like, because I'm all about that
23:38
Speaker 1: proactive stuff, I went, I saw a me and the
23:41
Speaker 1: mine who's a cardiologist, got everything done for me. Let's
23:46
Speaker 1: work out how your liver's working, understanding your kidney function,
23:50
Speaker 1: but not just the blood test, because those blood tests
23:55
Speaker 1: don't tell you everything. You want to ask and see
23:58
Speaker 1: how your liver is functioning with a skill.
24:00
Speaker 2: Yeah, I had full BODYMRIS, I had CT scans of
24:05
Speaker 2: my lungs, my brain, thyroids. I've had every test imaginable
24:12
Speaker 2: and I still have because of the tumor that was
24:15
Speaker 2: in the bile duct many years ago. One of the
24:18
Speaker 2: studies that's came out about the condition that I had
24:21
Speaker 2: is at the recurrence rate and they've only just sort
24:23
Speaker 2: of published this a couple of years ago. Of this
24:26
Speaker 2: particular condition after twenty five years is thirty percent, But
24:30
Speaker 2: the thirty percent of people that are recursing, it's ninety
24:33
Speaker 2: percent fatal for And as soon as I read that,
24:36
Speaker 2: I went and booked in with my specialist. I've had
24:38
Speaker 2: all my pancreatic checks and I've got a dilated pancreatic duck,
24:42
Speaker 2: but I'm aware of it. There's nothing there yet, but
24:46
Speaker 2: it's on surveillance because it's about how things change over time,
24:50
Speaker 2: and a lot of people are scared to get the
24:52
Speaker 2: first scans done because they think it's going to reveal
24:56
Speaker 2: something that's going to stop them being able to have
24:59
Speaker 2: whatever they want to have a beer or have a
25:01
Speaker 2: cheese platter or eat something, so they won't take the
25:03
Speaker 2: first steps. But I always say, it's not the first
25:06
Speaker 2: tests that matter. It's that is your benchmark for moving forward.
25:10
Speaker 2: It's the next lot of tests and what you do
25:13
Speaker 2: with that information that matters the most.
25:16
Speaker 1: Yeah, yeah, absolutely, So tell us what do you think?
25:19
Speaker 1: Where are we going wrong with the whole diabeesity.
25:24
Speaker 2: I couldn't agree more about it. It being a metabolism
25:28
Speaker 2: and an insulin resistance and actually just a fit and
25:32
Speaker 2: healthy lifestyle that you need to prioritize moving your body
25:37
Speaker 2: and putting in good fuel. You can do whatever else
25:40
Speaker 2: you want your body and it will probably cope. And
25:43
Speaker 2: they talk about this even with you know, should I
25:45
Speaker 2: drink alcohol, Well, it depends what else you're eating and
25:48
Speaker 2: how much you're exercising. So yes, it will have an
25:51
Speaker 2: impact on an unhealthy metabolism and someone who doesn't move,
25:54
Speaker 2: but someone who's fitting healthy it'll have far less of
25:57
Speaker 2: an impact on. So if you're wanting to a really
26:00
Speaker 2: full life and enjoy all of the things, then you
26:04
Speaker 2: actually need to prioritize and think about compensation theory too.
26:08
Speaker 2: And a lot of people after a big weekend, we've
26:12
Speaker 2: all just had a long weekend. Tier in most of
26:15
Speaker 2: the states around Australia who did their intermittent fasting on
26:19
Speaker 2: Tuesday or you know, had one of those really light
26:23
Speaker 2: days making sure that they got out and moved more,
26:26
Speaker 2: they ate less, they drank plenty of fluids, and they
26:29
Speaker 2: had an alcohol free day. I hope everyone did, but
26:32
Speaker 2: if they didn't, then they need to think about this
26:35
Speaker 2: compensation theory. Whatever you want to do, whenever you want
26:39
Speaker 2: to do it, but there is a repercussion.
26:43
Speaker 1: I have been a lifelong triato. Right at compensation theory,
26:48
Speaker 1: I've just called myself a treat, and you know, I'm
26:51
Speaker 1: ARISMX military drunk.
26:56
Speaker 3: I'm a lot better.
26:57
Speaker 1: Now than I was a few years ago, but I
27:01
Speaker 1: still have a thing that if I am going to drink,
27:04
Speaker 1: and particularly if I'm going to give it a nudge,
27:07
Speaker 1: then I have to work out beforehand, and I get
27:10
Speaker 1: up the next morning early, and I do a hard workout,
27:14
Speaker 1: and Cardios is continually shocked that you know, if I
27:18
Speaker 1: give it a real nudge, I'll still get up and
27:21
Speaker 1: I'll still do a hard workout, and then I jump
27:23
Speaker 1: in the cold star or a cool swimming pool, because
27:28
Speaker 1: for a couple of reasons. Number one, it's about resetting absolutely. Secondly,
27:34
Speaker 1: it's so that one bad day doesn't turn into two
27:37
Speaker 1: or three because you know how many people listening. Everybody's
27:41
Speaker 1: done right, You have a skin food, you feel shit,
27:44
Speaker 1: you lie in bed half the next day and you
27:47
Speaker 1: eat shit food, right, and then that one bad night
27:50
Speaker 1: has turned into another bad day.
27:52
Speaker 3: And often that one turns into a third one.
27:55
Speaker 2: Right. Yeah, So my rule for that is, if I
27:58
Speaker 2: go out, I have more than drinks, I leave my
28:01
Speaker 2: car wherever I am, and then I need a run
28:03
Speaker 2: back and get it nice nice, So don't drink too
28:07
Speaker 2: far from home. It's a pretty tough.
28:11
Speaker 3: Big night in and your goosehe yeah, yeah.
28:15
Speaker 2: So I think that's really important. I think that is
28:18
Speaker 2: that whole concept of resetting is really important to me too.
28:22
Speaker 2: You can reset after a weekend, but I think even
28:25
Speaker 2: in our normal, everyday lives, we all need a reset.
28:28
Speaker 2: Things creep in. I know for me it's sweets after
28:32
Speaker 2: dinner having and the more you do it, the more
28:34
Speaker 2: you want it, the more of a habit it becomes.
28:36
Speaker 2: So you need to do a reset every I think
28:39
Speaker 2: it's every sixty to ninety days because once a season
28:43
Speaker 2: you have Christmas, Easter, Birthdays, big holidays, big events. So
28:47
Speaker 2: without fail, habits sneak in that may not have been there.
28:51
Speaker 2: It could be just the glass of wine that you
28:53
Speaker 2: have after work and it was a few nights a week,
28:55
Speaker 2: and then it's every night of the week and people say,
28:57
Speaker 2: is there anything wrong with that? Well, take a month
29:00
Speaker 2: off and tell me how you feel. Then tell me
29:02
Speaker 2: if there was anything wrong with that. Like, you don't
29:05
Speaker 2: know what feeling well is until you're in those shoes
29:09
Speaker 2: and you're doing it absolutely.
29:11
Speaker 1: How many people do you hear that they change things
29:14
Speaker 1: and they go cheeses. I cannot believe that I existed.
29:17
Speaker 1: I exist, But I think it's a really good point.
29:20
Speaker 3: Right.
29:20
Speaker 1: We can't be puritanical about this. And I certainly do
29:24
Speaker 1: not live the lifestyle of somebody who is always doing
29:31
Speaker 1: the right thing. But I do two things I earn
29:35
Speaker 1: the right to do. So if I know I'm going out,
29:38
Speaker 1: I'll have a good day a couple of days before,
29:40
Speaker 1: and particularly if I'm going away on a trip or something,
29:43
Speaker 1: make sure that I'm in really good ship when I go,
29:47
Speaker 1: And then when I'm there, I'm exercising every day.
29:50
Speaker 3: Right.
29:51
Speaker 1: I was with a bunch of guys. We went out
29:53
Speaker 1: to Queenstown, had a great golf trip. There was a few.
29:57
Speaker 3: Beers drunk, but every morning I get up on a
30:00
Speaker 3: for a run.
30:00
Speaker 1: And because it's just like you've just got to get
30:03
Speaker 1: stuff in the bank, you've got a balance, stuff out,
30:06
Speaker 1: and it just start to get that habit.
30:09
Speaker 3: And I think, as you said, if.
30:12
Speaker 1: We then take those behaviors and we extend them like
30:16
Speaker 1: one week's not going to make.
30:17
Speaker 3: A huge difference. But if that's a habit.
30:19
Speaker 1: Chill thing, if you're doing it or not doing it,
30:22
Speaker 1: we'll have a massive, massive difference over your life.
30:26
Speaker 2: Do you know The other thing that I found with
30:28
Speaker 2: clients over the years is there portion control slips over time.
30:32
Speaker 2: And I'm not a big believer in portion control as
30:37
Speaker 2: a way of managing weight because I have these huge,
30:39
Speaker 2: big portions of many, many cups of food, but it's
30:43
Speaker 2: all the right foods. Where there's an issue with portion
30:47
Speaker 2: is that part of the meal that goes with the
30:49
Speaker 2: veggies and salads. So my rule is never ever portion
30:53
Speaker 2: control your low car veggie salads, with your olive oil
30:57
Speaker 2: and your nut seeds, all your healthy fats and your
31:00
Speaker 2: protein will portion control itself. How much protein can one
31:03
Speaker 2: person actually eat? The only thing that really needs portion
31:06
Speaker 2: control is process carbohydrates and sugars. They're addictive. They get
31:12
Speaker 2: converted primarily into body fat, and people don't recognize that.
31:16
Speaker 2: They go No, they're fuel, and I'm like, they're fuel
31:18
Speaker 2: for someone who is not eating much. Most people eat
31:23
Speaker 2: too much, so they're actually something that gets stored in
31:27
Speaker 2: the sixty seven percent of people that are overweight. No bees,
31:30
Speaker 2: you don't get a chance to burn them off. The
31:33
Speaker 2: insulin levels are too high in the bloodstream, they convert
31:35
Speaker 2: them to body fat, and because of that, it suppresses
31:38
Speaker 2: our leptin, and our leptin is our hormone that tells
31:41
Speaker 2: us where we're full, and we don't get that signal
31:44
Speaker 2: of fullness we should be getting because of the blockages
31:46
Speaker 2: from the fat storage hormone insulin, which is triggered by
31:49
Speaker 2: eating too much processed food and particularly carbohydrates and sugars.
31:53
Speaker 1: Yeah, and to the point that you said earlier on
31:56
Speaker 1: about the interaction with exercise, so we know, I know,
32:00
Speaker 1: recent studies have shown that obese and particularly diabetics have
32:05
Speaker 1: got a lot of intramuscular fats, so they got a
32:07
Speaker 1: lot of fat.
32:08
Speaker 3: Within their muscle.
32:10
Speaker 1: But it turns out recent research so to athletes, particularly
32:14
Speaker 1: endurance athletes. But the difference is it's pathological in the
32:19
Speaker 1: OBEs or diabetic, whereas it's physiological in the athletes that
32:24
Speaker 1: it's there and the athlete uses it as a ready
32:28
Speaker 1: fuel source for the muscle. And that just shows the
32:31
Speaker 1: interaction between exercise and food on a level that we
32:36
Speaker 1: never knew existed until very recently.
32:38
Speaker 2: Right absolutely, and along that very same vein is the
32:44
Speaker 2: how calories are not really important anymore. People place all
32:48
Speaker 2: these emphasis on how many calories are in something, and
32:52
Speaker 2: there's been so many shamp studies to show it is
32:56
Speaker 2: the type of food that matters most. We are not
32:59
Speaker 2: bomb calorie, that is, we don't you don't put food
33:01
Speaker 2: in this and it explodes into calories.
33:03
Speaker 1: That's what it's really worthwhile. I think educating people on
33:09
Speaker 1: how they estimate the calories of food and at water chambers, right,
33:14
Speaker 1: you just explain to people how when they look at
33:18
Speaker 1: the back of the park and it says expo calories,
33:20
Speaker 1: where does that come from?
33:22
Speaker 2: They put it into a machine that basically just burns
33:27
Speaker 2: that energy and or burns the food and tells us
33:30
Speaker 2: how much energy is in the food from combustion, right
33:33
Speaker 2: from combustion and our bodies. We now know we have
33:37
Speaker 2: this gut microbiome. We now know that we are so
33:41
Speaker 2: much more complex than that. We've got all these chemicals
33:43
Speaker 2: and hormones. We've got different bacteria that take a different
33:47
Speaker 2: amount of calories from food that two people could eat
33:50
Speaker 2: exactly the same meal. But if people have more firm
33:53
Speaker 2: acuities and they do acamancas and lacto vessels and bifrobacterms
33:59
Speaker 2: and all these healthy bacteria versus less healthy bacteria, they
34:03
Speaker 2: may absorb more or less calories out of their food.
34:06
Speaker 2: And then when it comes down to inflammation as well
34:09
Speaker 2: and insulin resistance, that's blocking people's ability to actually be
34:13
Speaker 2: able to use that energy from food. It will get
34:17
Speaker 2: stored in some people, whereas other people will get the
34:20
Speaker 2: chance to burn it off. And this is why I'm
34:23
Speaker 2: such a big advocate for exercise, because if you're moving
34:26
Speaker 2: the muscles, like you said, if you're turning over that
34:28
Speaker 2: intramuscular fat, then you're just good at burning fat from energy.
34:33
Speaker 2: But people that are not turning that over it is pathological.
34:36
Speaker 2: It causes inflammation, and it leads to eventually sell death
34:41
Speaker 2: mitochondrial death. You've got people then that have all this
34:45
Speaker 2: energy in their body that they can't access. They're tired
34:47
Speaker 2: all the time, they can't get off the couch, but
34:50
Speaker 2: they're so blocked with energy, but they have no access
34:53
Speaker 2: to that energy.
34:54
Speaker 3: Because it's a really good point.
34:56
Speaker 1: And then that visceral fati the listeners is the fact
35:01
Speaker 1: that you can't pinch. It's the stuff that's underneath your
35:04
Speaker 1: stomach muscles and surround your organs that is actually an
35:09
Speaker 1: endocrine organ right, So it gives it creates its own
35:13
Speaker 1: hormones called out of the kinds that then drive inflammation,
35:17
Speaker 1: and as you said, then that blocks our ability to
35:20
Speaker 1: use that energy.
35:21
Speaker 3: So you get all this energy that you just can't access.
35:24
Speaker 3: And then you know, if you're eating.
35:27
Speaker 1: A lot of fructose, you're activating the Pollo pathway, which
35:31
Speaker 1: then creates a metabolic crisis in the cell. So your
35:36
Speaker 1: energy in your mitochondria drops and then that's stimulate shitty
35:39
Speaker 1: eat more. So there's so much really complicated biochemistry that
35:45
Speaker 1: that's actually happening.
35:47
Speaker 3: All about metabolism, right, to.
35:49
Speaker 2: Get back around, and not to do with calories. So,
35:51
Speaker 2: and here's the most simple analogy I could give. You
35:54
Speaker 2: could give someone a thousand calories a day of chocolate
35:58
Speaker 2: or a thousand calories a day of broccoli. Then look
36:02
Speaker 2: at what happens inside their body and how that is processed.
36:06
Speaker 2: What hormones is that stimulating, what chemical processes, what's actually
36:11
Speaker 2: going through the gut, what's getting into the gut microbiome,
36:15
Speaker 2: what's who's feeding off? Right, that's right, yeah, and what
36:21
Speaker 2: impact is that having on our mental health? So when
36:24
Speaker 2: people look at food and they look at the calories,
36:27
Speaker 2: I'm like, what is the point. Just read the ingredients list.
36:30
Speaker 2: If it is full of things that you don't know
36:33
Speaker 2: what they are, or they're highly processed, don't eat it.
36:35
Speaker 2: Don't worry about what the calories are because you're not
36:38
Speaker 2: this little machine that blows up calories. That's not what
36:40
Speaker 2: you are. You're a human being. And I've got this
36:44
Speaker 2: crazy philosophy that we are our cells in our body. Right,
36:48
Speaker 2: any cell that is living moves when you put it
36:51
Speaker 2: under a microscope. When we eat real foods and plant
36:55
Speaker 2: based foods and meat, dairy, those sorts of things, it
36:59
Speaker 2: moves under a microscope. When we get a wheat box,
37:02
Speaker 2: so we get a corn flake, it doesn't move under
37:05
Speaker 2: the microscope. There is no activity going on under there.
37:09
Speaker 2: It is dead. It has been dead for a very
37:11
Speaker 2: long time, and last time it was living it was
37:15
Speaker 2: a long long time ago.
37:16
Speaker 3: So zombie food, right, zombie zombi food.
37:19
Speaker 2: So whatever is in food, there's some component of it
37:23
Speaker 2: that as living beings, we need some of this life
37:26
Speaker 2: that is in the food. And that is not something violated.
37:29
Speaker 2: It's not a vitamin, it's not a mineral, it's not
37:31
Speaker 2: a fiber. It is something that is the difference between
37:34
Speaker 2: life and death, and if we knew what that was,
37:36
Speaker 2: nobody would die. But we don't. So there's something important
37:40
Speaker 2: in living food that I just don't think we've identified.
37:43
Speaker 1: Yeah, and look, as you said, lots of talk about
37:47
Speaker 1: vitamins and minerals. We know, I know that real foods
37:50
Speaker 1: have got thousands of polyphenols and fleavonoids that act as
37:56
Speaker 1: enzymes and cool factors for chemical reactions, right, And this
38:00
Speaker 1: is I think the point. I think it's a nice
38:02
Speaker 1: segue into the amount of ultraprocessed food that we're eating.
38:06
Speaker 1: That we have co existed with all of these plants
38:09
Speaker 1: and meat and fish for hundreds of thousands of years
38:13
Speaker 1: and our ancestors way back and on. Our metabolism interacts
38:18
Speaker 1: with those little tiny compounds and enzymes and core factors.
38:23
Speaker 1: Whereas all of this factory made ultra processed food that
38:27
Speaker 1: is either never been alive it's just zombie stuff is
38:31
Speaker 1: very very different in terms of the impact that it.
38:34
Speaker 3: Has on our tabolism.
38:37
Speaker 2: Yeah, And you couldn't have said that more clearly that
38:40
Speaker 2: at the end of the day, people don't need to
38:44
Speaker 2: know much when it comes to health other than eating
38:47
Speaker 2: unprocessed food, which just means food that you buy from
38:51
Speaker 2: the perimeters of the supermarket. So seventy five percent of
38:54
Speaker 2: the food in the supermarket is processed. Don't touch it.
38:57
Speaker 2: You don't need to go to those aisles. Everything you
39:00
Speaker 2: need should be around the outside. And if you need
39:03
Speaker 2: to go to those aisles to get maybe some tinned
39:05
Speaker 2: beans or tin lent tools, or canned tomatoes or things
39:09
Speaker 2: are going to make meals a little bit more flavorful
39:11
Speaker 2: or quick and easy to prepare, go for it. But
39:14
Speaker 2: that meal still needs to be made of predominantly those
39:17
Speaker 2: living things that are around the outside of the supermarket.
39:20
Speaker 2: And if that's all you take away from this podcast,
39:23
Speaker 2: you will live a much longer, healthier life and you'll
39:25
Speaker 2: probably never have problems with weight management or diabetes.
39:29
Speaker 1: I can't remember who it was who said Michael Pollan,
39:31
Speaker 1: I think it was he said, just eat real food.
39:34
Speaker 1: Real food doesn't have ingredients. Real food is ingredients.
39:37
Speaker 2: Yeah, there's no You don't need to understand the food label.
39:40
Speaker 2: Don't even try. If it doesn't have a label, it's
39:42
Speaker 2: good for you. If it has a label, just don't
39:44
Speaker 2: read it doesn't matter.
39:45
Speaker 3: That's it.
39:46
Speaker 1: And look when you run by the eay twenty room, right,
39:48
Speaker 1: because everybody needs a little bit of well, you don't
39:50
Speaker 1: need it, but in terms of sustainability, and we use
39:55
Speaker 1: the early twenty room. Eighty percent of the stuff that
39:57
Speaker 1: goes in your gub on a daily basis include liquids,
40:00
Speaker 1: which is really important, right, yes, should have been alive
40:03
Speaker 1: recently and minimally interfered with by humans. And the other
40:06
Speaker 1: twenty percent you treat food that now that brings us
40:09
Speaker 1: in because we talked about calories. Kevin Hall ran a
40:12
Speaker 1: study you're probably familiar with it where they took a
40:15
Speaker 1: bunch of people and put them in a metabolic ward
40:18
Speaker 1: where they could control everything they did.
40:20
Speaker 3: Half of them were on an.
40:22
Speaker 1: Ultra processed food diet and the other half were on
40:25
Speaker 1: a healthy diet that was matched for fat, carbohydrate, protein
40:30
Speaker 1: that they basically said to them, eat what you need
40:33
Speaker 1: to feel seated.
40:34
Speaker 3: And the people eating the ultraprocessed foods.
40:37
Speaker 1: Had at five hundred calories a day more than those
40:40
Speaker 1: on a healthy diet.
40:41
Speaker 3: And then the beautiful.
40:42
Speaker 1: Design they swamped them over and exactly the same thing happened.
40:47
Speaker 1: And what we now know these foods are essentially predigested
40:51
Speaker 1: and you harvest more energy out of them.
40:54
Speaker 3: And there are scientists all.
40:57
Speaker 1: Around the world where these big food companies work looking
41:00
Speaker 1: at the blessed point that combination of fat, salt, and sugar,
41:04
Speaker 1: any two of those three that hijack your reward systems
41:07
Speaker 1: and pringles got it neeled once.
41:09
Speaker 3: You stop all of this stuff.
41:13
Speaker 2: That and buttered popcorn.
41:15
Speaker 1: Indeed, But this is the thing that people don't understand
41:20
Speaker 1: is that not only do you harvest more energy from
41:23
Speaker 1: this food, but it then drives and behavior because of
41:28
Speaker 1: the impact that it has on your reward system that
41:30
Speaker 1: makes you create more of it.
41:33
Speaker 2: Yeah, And the interesting thing I heard the other day
41:36
Speaker 2: is so dopamine is for our pleasure and it's reward
41:38
Speaker 2: and it's triggered by food. Serotonin is happiness. And I
41:42
Speaker 2: heard someone saying, I thought this was fascinating. Is we
41:46
Speaker 2: are no longer as happy as we used to be.
41:50
Speaker 2: We are seeking pleasure. We are pleasure seeking. We've forgotten
41:53
Speaker 2: what happiness is because happiness is not stimulated by food.
41:57
Speaker 2: Pleasure is stimulated by food. Exercise, on the other hand,
42:02
Speaker 2: so that serotonin release that you can get from the
42:05
Speaker 2: sunshine and being around other people, that's social interaction, that's
42:11
Speaker 2: that's the happiness. The serotonin's a happiness. Dopaminees a pleasure
42:15
Speaker 2: from the sugar and whatever else we choose to have.
42:20
Speaker 1: And the other thing that dilpamine does is when you're
42:23
Speaker 1: having a tim tarm, Delpamine's going.
42:26
Speaker 3: Where's the next one? Yes, the right, we have a drink.
42:30
Speaker 3: Dilpa means going worse the next one? Have we got
42:33
Speaker 3: a bottle? Have we got a six pack? Right?
42:35
Speaker 1: Is it all directed behavior and motivation? So it's it's
42:39
Speaker 1: all about more and more and more and more and more.
42:42
Speaker 1: That's what delpa means interested in.
42:44
Speaker 2: And I've got a feeling is that the nuclear sircumbence
42:47
Speaker 2: in brain there's an area of the brain where we're
42:50
Speaker 2: supposed to dull down pleasure from things. And what that
42:56
Speaker 2: means is the more tim tims you have, the less
42:58
Speaker 2: pleasure you have, the more you need to eat.
43:02
Speaker 1: So what we actually know from neuroscience experiments, and this
43:06
Speaker 1: was initially done on drugs, but you see the CM
43:09
Speaker 1: with food is that people who take a lot of
43:13
Speaker 1: drugs or eat a lot of particularly ultra processed foods,
43:18
Speaker 1: you see the amount of dopamine receptors become reduced in
43:22
Speaker 1: the reward parts of the brain, so that the means
43:25
Speaker 1: because it's basically gone, whoa, this is just out of limits.
43:29
Speaker 1: So the brain actually reacts to that by reducing the
43:32
Speaker 1: amount of receptors, which means that you need more to
43:36
Speaker 1: get the same amount of pleasure. And what we know
43:39
Speaker 1: from animal studies then, and actually humans and alcoholics is
43:43
Speaker 1: their offspring will be born with less dopamine receptors, so
43:49
Speaker 1: they become pleasure seekers. So that's an epigenetic change, not
43:54
Speaker 1: a genetic change. And we see this happening now with people.
44:00
Speaker 1: If your mother or father was an alcoholic, you're.
44:02
Speaker 3: More likely to be an alcoholic or a drug addict.
44:05
Speaker 1: And if they were obese, you are more likely to
44:07
Speaker 1: overeat and be predisposed to alcoholism and drug addiction because
44:13
Speaker 1: of those ACTI generic changes that have passed from generation
44:16
Speaker 1: to generation.
44:18
Speaker 2: Well, this sounds all really hard and miserable for the
44:20
Speaker 2: people listening today, you.
44:24
Speaker 1: Know, it's that whole buyer be worthing right. It's just like,
44:28
Speaker 1: understand what's happening not just to the metabolism in your body,
44:35
Speaker 1: as you so eloquently explained earlier on, but the changes
44:39
Speaker 1: that are happening in the brain as well, and how
44:41
Speaker 1: that affects future behavior. I think that's really the key
44:44
Speaker 1: thing for people to understand.
44:46
Speaker 2: Yeah, and my take on this from living a life
44:50
Speaker 2: where you feel that you have freedom, pleasure, happiness, joy
44:54
Speaker 2: in that you're not missing out on anything. Using your
44:56
Speaker 2: eighty twenty rule, I call it a ninety ten. I
45:00
Speaker 2: feel like my ten percent is probably more indulgent. But
45:03
Speaker 2: for me, that ninety percent is all those real foods plants, vegetables, salads, fruits, meat, fish, chicken, eggs, nuts,
45:14
Speaker 2: all of that olive oils on a daily basis, and
45:17
Speaker 2: I will always give up that processed component, that carbohydrate part,
45:23
Speaker 2: whether it's a rice, pasta, the bread, the wrap, unless
45:27
Speaker 2: I'm using that as my pleasure part. If that's my
45:29
Speaker 2: ten percent, So I would rather have the piece of
45:32
Speaker 2: sour dough after dinner with a piece of blue cheese,
45:35
Speaker 2: then have the same amount of pasta inside the bolonnai sauce.
45:39
Speaker 2: Give me the bolonn ai sauce on a big bowl
45:41
Speaker 2: of steam veggies or a big salad or something like that,
45:45
Speaker 2: not have my two to four cups of veggie salad
45:47
Speaker 2: and the bolonnaise with all the delicious things in it,
45:49
Speaker 2: even the red wine, the bolonni sauce, but I would
45:52
Speaker 2: more than likely not want to waste my cup of
45:55
Speaker 2: pasta in there. I'd rather have the sourdough and the
45:57
Speaker 2: blue cheese when I finish. So I use my my
46:01
Speaker 2: pleasure food as true pleasure food instead of beach a staple. Yeah,
46:08
Speaker 2: I don't waste my pleasure on staples. I know that
46:12
Speaker 2: I'm having that good food and I never feel deprived.
46:15
Speaker 2: Money magnum it is.
46:17
Speaker 1: I'm the same with the early twenty one breakfast cereal
46:20
Speaker 1: or alcohol.
46:22
Speaker 2: Yes, yes, yeah, after dinner breakfast cereal.
46:26
Speaker 1: Yeah. And I have a rule, unless it is somebody
46:30
Speaker 1: close to me's birsty, I do not eat desserts.
46:34
Speaker 3: I trade the dessert for wine. Right, So that's similar stuff.
46:39
Speaker 1: Let's know, look, I think we have to have to
46:42
Speaker 1: have to have to because we're talking about metabolism, we're
46:45
Speaker 1: talking about quick fixes.
46:46
Speaker 3: We got to talk about a zempic.
46:49
Speaker 1: Yes, so give us your tick on this stuff, because
46:55
Speaker 1: like it's gone crazy, it's going absolutely crazy.
47:00
Speaker 3: There are so many people on it, lots of people
47:02
Speaker 3: are losing with it.
47:03
Speaker 1: And then there's some studies coming out saying potentially protective
47:07
Speaker 1: against type disease and things like that, and they don't
47:10
Speaker 1: do studies are being.
47:12
Speaker 3: Happily promoted by the companies. We actually know that's going on.
47:15
Speaker 1: So that's top about the good and the bad.
47:19
Speaker 3: Around this stuff.
47:21
Speaker 2: It is the biggest band aid I've ever ever come across,
47:26
Speaker 2: because people think that that drug takes away all their
47:31
Speaker 2: responsibility and accountability for their diet, their exercise, their stress,
47:35
Speaker 2: and their lifestyle, the things that actually matter most to
47:39
Speaker 2: keep them healthy. This drug will not keep anybody healthy ever.
47:44
Speaker 2: It is not there to make you healthy. Taking the
47:47
Speaker 2: drug as a magic pill that's going to solve all
47:49
Speaker 2: your problems, your mental problems, the reasons why you eat
47:53
Speaker 2: or don't exercise or don't have energy. This will help
47:56
Speaker 2: with weight reduction. Thirty to fifty percent of the weight
47:59
Speaker 2: you lose will be muscle nus, which means that when
48:01
Speaker 2: we doing back to that, when you regain weight, you
48:05
Speaker 2: gain more weight because you reduce metabolic rate. So if
48:08
Speaker 2: you are.
48:08
Speaker 1: Gone, can you just expand on that because I think
48:12
Speaker 1: a lot of people don't understand that process of when
48:17
Speaker 1: you lose what you're losing and then when you put
48:19
Speaker 1: it back on, what gets put back on and the
48:22
Speaker 1: impact that has on your metabolism you're ongoing.
48:26
Speaker 2: Yes, So I guess the biggest thing with a ZMPEK
48:29
Speaker 2: is it stops you being hungry, which is fantastic if
48:33
Speaker 2: you're someone who overeats or eats the wrong foods. But
48:36
Speaker 2: when you are not hungry, it is so hard to
48:39
Speaker 2: sit there and plow through two to four cups of
48:41
Speaker 2: your veggies and salads and lean proteins that you still
48:44
Speaker 2: need to eat. You have a responsibility and accountability to
48:47
Speaker 2: your body to put those things in to be healthy.
48:51
Speaker 2: So when you're not hungry and you can't eat those things,
48:54
Speaker 2: the weight that you're losing is your muscle mass because
48:57
Speaker 2: you're not putting in enough protein. You're not feeding it
49:00
Speaker 2: gup microbiome. You're probably going to get inflammation from the
49:04
Speaker 2: bad bacteria not outweighing the good bacteria eating through the
49:07
Speaker 2: mucous layer, and you know, letting all these allergens into
49:11
Speaker 2: the system. So I just don't think in the long
49:13
Speaker 2: run people are going to be better off unless they
49:16
Speaker 2: sign up to OZENPIC with the guidance of their dietitian
49:22
Speaker 2: and their x FIZ and they've got a meal plan
49:24
Speaker 2: to go on every single day. That is nutritionally complete,
49:27
Speaker 2: high protein, lowing carbs, full of whole foods, and then
49:31
Speaker 2: they've got an exercise program that is predominantly strength based
49:34
Speaker 2: to ensure that they're not losing muscle mass. Then at
49:38
Speaker 2: every meal they need to have their two to three
49:40
Speaker 2: grams of loucine, so a high quality protein at least
49:43
Speaker 2: three times a day. And all of those things you
49:47
Speaker 2: can do without the ozenpic, And if they tried them
49:49
Speaker 2: without the ozenpic, they would possibly get the same effect.
49:53
Speaker 2: But maybe they need to be paying for something to
49:57
Speaker 2: put the effort in. And that is something that I
50:00
Speaker 2: find even with my company Beefit Food, people could eat
50:04
Speaker 2: these healthy foods and cook them at home, but they don't.
50:07
Speaker 2: So if they spend a couple of hundred dollars on
50:09
Speaker 2: food a week, they stick to it and wama, they
50:12
Speaker 2: get these magical results. They lose five kilos in two weeks.
50:15
Speaker 2: And they could do that on their own, but because
50:18
Speaker 2: they're not paying someone else to do it for them
50:20
Speaker 2: or outsourcing it, they don't. So I know that ozen
50:24
Speaker 2: pic works. However, people are using it as a band
50:29
Speaker 2: aid to cover up the other lifestyle changes, and if
50:32
Speaker 2: they don't make those lifestyle changes. Then the results of
50:35
Speaker 2: the ozen pic are going to be very short lived
50:37
Speaker 2: and the long term repercussions, they're going to end up
50:40
Speaker 2: in a worse state than when they started.
50:42
Speaker 1: And what we're seeing the eye is that when people
50:45
Speaker 1: come off a zempic, they put their back on. But
50:49
Speaker 1: to your point earlier, when you lose with it, a
50:53
Speaker 1: big chunk of it, if not most of it is muscle,
50:56
Speaker 1: and then when you put it back on, some muscle
50:58
Speaker 1: you put it back on, it's fat. So you end
51:00
Speaker 1: up back at the same weight, but proportionally more fat
51:03
Speaker 1: and less muscle, which means your metabolic rate is lower,
51:06
Speaker 1: which means you go back on the same diet with
51:08
Speaker 1: the same calories alone.
51:10
Speaker 3: You know, we know about calories.
51:11
Speaker 1: But you go back and the same dit You will
51:12
Speaker 1: then put on weight because your metabolic rate's lower, and
51:15
Speaker 1: then you go, fucking hell, I need to lose weight again.
51:18
Speaker 1: Every die And they end up getting more fat and
51:25
Speaker 1: less muscular for the same weight over time, which is
51:31
Speaker 1: catastrophic for you in so many ways, right, not just
51:36
Speaker 1: in terms of when you get older your ability to
51:39
Speaker 1: do your tasks of daily function, but because if you've
51:42
Speaker 1: got less muscle you have less ability to produce myokines
51:46
Speaker 1: and these messenger molecules that are produced and contracting muscle
51:50
Speaker 1: that have a positive impact on every single organ and
51:52
Speaker 1: every organ system in your body. This is what nobody's
51:55
Speaker 1: talking about.
51:56
Speaker 2: Muscle mess is linked to mental health. You reduce all
52:00
Speaker 2: of your muscle mess you're going to affect your mental
52:02
Speaker 2: health and your mental capacity and that risk of dementia
52:06
Speaker 2: in Alzheimer's too.
52:08
Speaker 1: Yeah, I think we are. This is one of those
52:12
Speaker 1: things that there's lots of people talking about all the
52:16
Speaker 1: good of it and a lot of the research which
52:20
Speaker 1: is being posted by these companies and promoted widely through
52:25
Speaker 1: press releases.
52:26
Speaker 3: Right.
52:27
Speaker 1: Oh, improvements in cardio cardio metabolic risk factors, Well, yeah,
52:31
Speaker 1: that's the short term.
52:32
Speaker 3: Can we look at them in three years and you.
52:35
Speaker 2: Can get that from diet and exercise. Where's that big headline,
52:38
Speaker 2: where's the big report? Look, I went for a round
52:41
Speaker 2: in my catabolic respectors of declines.
52:44
Speaker 1: But this is the point, is like, what's it going
52:48
Speaker 1: to be like ten twenty years down the track? Right,
52:51
Speaker 1: and the drug makers will stay well, just stay on
52:53
Speaker 1: the drug. Then, Oh they love that.
52:56
Speaker 2: That's not expensive either, exactly, that's.
52:58
Speaker 1: A great business model for them, right, So this is
53:02
Speaker 1: what people don't realize is the long term effects, the
53:06
Speaker 1: multiple long term effects, particularly on metabolism. If you are
53:13
Speaker 1: losing a for a chunk of muscle, and then we
53:17
Speaker 1: just don't know whether there's going to be any other
53:20
Speaker 1: long term side effects.
53:22
Speaker 2: And there always is. There always is. You are suppressing things.
53:25
Speaker 2: So what is happening on the other side of that equation.
53:30
Speaker 2: Just because we don't know what it is doesn't mean
53:32
Speaker 2: it's not happening. And I know there's been very little
53:35
Speaker 2: sort of studies to support that the people that have
53:37
Speaker 2: had that delayed gastric emptying could be ending up with gastroparesis,
53:41
Speaker 2: which is a condition where your stimulus if your gut
53:46
Speaker 2: is no longer there, so you literally kill your gut
53:50
Speaker 2: and you're in a world of trouble once that happens.
53:53
Speaker 2: So there's been very limited cases of that and whether
53:57
Speaker 2: or not it is caused by the weight for drugs,
53:59
Speaker 2: it's sort of contra virtial, but it does slow periscelsis
54:02
Speaker 2: or that digestive empty rate, that contract ol rate, because
54:05
Speaker 2: it's making you feel full. I know how to make
54:08
Speaker 2: people feel full, Give them a big glass of sillium
54:11
Speaker 2: or fiber or something like that. You'll get a really
54:13
Speaker 2: bad tummy ache. It'll sit there for ages, and you
54:15
Speaker 2: won't be able to eat or drink anything. It's no
54:17
Speaker 2: different except doing it through a drug is doing it
54:21
Speaker 2: through a chemical pathway that we don't know what else
54:23
Speaker 2: it's interfering with. So we know what food does and
54:27
Speaker 2: we know how to delay gastric empty with food. When
54:30
Speaker 2: you do it with a drug, we don't know what
54:32
Speaker 2: else is going on in the body, and it is
54:33
Speaker 2: pretty scary. There's always a side effect. Just because they're
54:37
Speaker 2: not reported yet doesn't mean it's not happening absolutely, And
54:40
Speaker 2: bariatric surgery brings me back to exactly the same thing.
54:44
Speaker 2: When it first came out, it was the miracle, wonder
54:47
Speaker 2: drug to cure diabetes and obesity. But guess what. People
54:50
Speaker 2: have the surgery that hyper metabolic for two to four years,
54:53
Speaker 2: they lose a huge amount of weight. They might lose
54:56
Speaker 2: between forty to seventy percent of their excess weight. At
55:00
Speaker 2: some point in time, they need to start eating again.
55:03
Speaker 2: If they haven't changed those eating behaviors, and if they
55:05
Speaker 2: hadn't started to exercise, they lose all their muscle mass,
55:08
Speaker 2: they become malnourished and they start these poor eating behaviors.
55:12
Speaker 2: And once you've had a gastric sleeve or a gastric band,
55:14
Speaker 2: the next stage is to remove your stomach and you know,
55:19
Speaker 2: a gastrectomy. Once you've done that, you have no absorption
55:22
Speaker 2: in your body, so you've actually removed a whole organ
55:27
Speaker 2: from functioning properly, and that is not a sustainable solution.
55:31
Speaker 2: I just think whether it's the surgery or the drug, yes,
55:34
Speaker 2: it helps people, but are there other ways to do
55:37
Speaker 2: it in more sustainable ways? And if they are going
55:39
Speaker 2: to take that path, then they need to be aware
55:43
Speaker 2: and supported. I'm very happy to coach people through. I'm
55:46
Speaker 2: sure you are too, but they need the coaching. It
55:49
Speaker 2: can't be done without the support and the side effects
55:52
Speaker 2: that come later on. Maybe in ten years time, they go,
55:55
Speaker 2: I should have just done it the other way. I
55:57
Speaker 2: wish I didn't have this, but with I don't know
56:00
Speaker 2: what that's going to be.
56:01
Speaker 1: Hi, listeners, we have just lost Kate, which is a
56:05
Speaker 1: bit of a shocker.
56:06
Speaker 3: She just has completely disappeared.
56:09
Speaker 1: But we got through pretty much everything I wanted to
56:11
Speaker 1: chat to her about. So if you've listened this you've
56:15
Speaker 1: enjoyed this and Kate is the founder of Beefit Food.
56:19
Speaker 1: You can find it in Woodworstern, Australia, and you can
56:22
Speaker 1: also do it online just google beefit Food. And this
56:26
Speaker 1: is real food that she makes. That's pretty awesome stuff
56:30
Speaker 1: that is nutritionally balanced and is real, So go and
56:33
Speaker 1: check it out.