Latest / Success Story with Scott Clary / Lessons - What The Food Industry Doesn't Want You to Know | Kim Constable - Fitness & Nutrition Expert

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Lessons - What The Food Industry Doesn't Want You to Know | Kim Constable - Fitness & Nutrition Expert · Success Story with Scott Clary

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  In this lessons episode, discover how one unexpected book sparked a lifelong journey into nutrition
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  and wellness. Understand how food labels, fat types, and cooking oils impact long-term health,
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  explore the dangers of oversimplified social media advice, and learn why critical thinking is
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  essential when evaluating health claims and diet trends.
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  Was, when you were, when you were practicing yoga, was diet? I mean, I mean diet for people that
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  are into working out and into fitness. It's always a thing, but it was it as much of a component of
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  your life as it is now. So here's what happened. I was 21 years of age, living on a diet as most
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  21-year-olds do of bacon buddies and sausage suppers and, you know, French fries and, you know,
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  with the occasional, you know, good meals thrown in there. I was definitely wasn't being in at the time.
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  I was living with my boyfriend who he had a yacht. We I've always written horses my entire life,
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  and so we had set up this horse yard together, and so we were very fit and very active. I was very,
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  very, very lean. Like I was a U.K. or like a U.S. size two at the time, and I'm five foot at
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  all. So I got was really, really lean. So I was physically active, physically fit, looking great,
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  but I to know what's a really, it's one of these funny moments. I remember one day going to the mirror
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  and going, oh, was that pimple on my cheek? I remember like scraping my cheek and thinking like
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  I had like a pimple, and as I kind of poked it, moved it, it didn't, you know, like if you
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  this is disgusting, but like if you have a pimple and you squeeze it, it pops. Well, this was
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  a popping, right? And I remember going, is that, and I remember going getting a pair of pointed
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  tweezers and poking at this thing and pulling it out, right? And it was a little white ball,
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  and I realized it was like a cholesterol deposit in my cheek. That's, and I don't know whether it was
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  or it was. That's so gross. What happened? That's so gross. It might not expect you to be going in
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  that direction. So I, so what happened was I picked it out. And so I had a moment, I, at the time,
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  I was eating a lot of bacon, right? And we didn't have a lot of money at the time. And so, you know,
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  we were, we were spending money on food, but we were probably not buying like the highest quality
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  food. And I was eating a lot of salt, a lot of bacon. I was, you know, drinking probably a lot of
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  alcohol. I was smoking a lot of pot. I was like, you know, not the healthiest like 21 year old in
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  the world. And I remember, that was a pitiful moment for me. I remember thinking, I wonder,
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  should I change my diet? So this weird thing happened. I went to my aunt had a beach house.
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  Okay? No, it's not. It's very glamorous. It's really not like over here in Northern Ireland.
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  We did not have big beaches like this is clocky beach. We're talking about here. It's like
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  like a hundred meters long, right? And it's mostly like pebbles on a better sand. But she had a
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  house in this little time called clocky. And I was working at the time in a restaurant. So I was
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  working really long hours, you know, working, you know, and I didn't get much time off. And whenever I
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  did, I was with the horses. And so I said to my boyfriend at the time, I was like, Jonathan,
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  let's go to clocky. Like for our, for my day off, let's leave after, you know, I finished. I've
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  got two days off. We'll go there. We'll go to the beach. This is in the middle of winter. And I
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  was like, we will, you know, we'll have, we'll have a great time. Like this is before iPhones,
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  iPads. This is that, you know, there was Sky TV or whatever. But like there was so I thought,
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  you know, we'll go there. It'll be great. We'll go to the pub and, you know, it'll be fun.
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  So we got to clocky in the middle of the winter. The wind was hiling. The house was absolutely
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  freezing. It was not like the glamorous beach kind of vacation than I had on my head.
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  When we got on to the house, I was like, shit, there's no TV. I didn't realize there was no TV.
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  And so I was like, okay, there's nothing to watch. And really there was, you know,
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  we went for a walk. We went to the pub. We came home. It's like there was nothing to do, right?
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  So I thought, okay, well, there must be a book here. Like I'll try and find a book to read. So I
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  went scarring right my aunt's house. And I, she was, there were big golfers. And there was
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  like a couple of golf books. And I was like, I would have to literally be at like at my,
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  you know, at the very end of the earth to have to read a book about golf. So the only other book
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  in the house was this book, which I picked up. I was like, this is the weirdest book to find
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  in my aunt's house, because she and my, my, you know, uncle are not like super health conscious
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  and this kind of stuff. It was called It Weeks to Optimum Health by Dr Andrew Viel. I think it is
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  W E I L, but I think it's pronounced Viel, but I don't know. I'm just guessing. So I was like,
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  It Weeks to Optimum Health, I was like, a fucking health book. Like, are you kidding me? Like,
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  is this it? Is this all I have to read? But like starved of anything else to do apart from
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  drink alcohol, I started to read this book. And about one chapter in, I was completely and
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  utterly hooked. He, it was an eight week program where he discussed the water that you drink,
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  the supplements that you take, you know, your, your health about digital, you know, clocks in the
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  bedroom, like some of it. I, it's not like I'm evangelical about all that stuff. No, I'm absolutely
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  not, but he opened my eyes to health in a way that no one ever had before. And the biggest thing
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  that I began to learn was about food. He was like, he talked about food labels and about how,
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  you know, there's this stuff that goes into our foods. And I'd never, ever in a million years,
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  picked up something on the gross, on the shelf in the supermarket and, and read the label on the back.
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  I picked it up and looked at the front. Oh, this looks delicious. I'd never even considered calories.
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  It was like, you know, if it looked good, I, I bought it. Never considered what was in the food
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  that I was buying. And he started, he, edgy started educating me in this book about preservatives and,
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  and, you know, hydrogen, you know, hydrogenated fats and stuff like a lot of people don't even know
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  what a trans fat is. And I learned about saturated fats, monoinsaturated fats, polyinsaturated fats
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  by their molecular structure, what makes a trans fat. And I was just blown away. And the being the
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  kind of person who really loves information and learning, this book transformed my life.
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  From that moment on, I became a massive advocate for food and for health and for what we put inside
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  our bodies because I was suddenly educated as to all the stuff that I had been doing that I didn't
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  even know was wrong. And I was like, walking around telling people, do you know what's in that?
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  Do you know what's in that? Have you read the label on that? Let me, let me just, let me just tell you
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  what all these things are. I drove my family bananas, but I think it was the, it was weird. It was
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  like having that like whatever that little, I thought was a cholesterol bump on my face. That came
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  just before this book. And I began to about two and two together. And I just began to completely
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  revolutionize my health. And that's when I went down the rabbit hole. I was 21. I'm now 46. So I
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  was 25 years ago. And I think you were so ahead of your time, educating myself for 25 years. Yeah,
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  because now this is, so it's interesting. So that little cholesterol bump or whatever it is.
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  You know what everyone else's cholesterol bump was? It was COVID. It was COVID. And then everyone's
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  like, shit, I don't want to die. I better figure out about health and wellness and what I put in my
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  body. That's why you see so much content now about what's in the label and what in seed oils and
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  all the other things that you see all over TikTok and Instagram and YouTube. But 20, 20 years,
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  well, like 24, 23, four years ago, I don't think it existed, but it was not as.
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  Did you mention seed oils? I'm just going to bust. Can I bust a myth right here? And I was just
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  a little bit, just a little bit of data, right? So at the minute, I keep seeing people saying
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  that they're cooking with avocado oil. And this drives me bananas. And this just shows me how
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  people just see something on social media. And they, because it's on social media, they,
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  and everyone's doing it, they think that it's, that it's okay. So what I always say to people is,
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  the whole thing about seed oil is, oh, you shouldn't take seed oil. I'm like, why? And they're like,
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  because they're bad for you. And I'm like, tell me why? Well, because they, because they're
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  highly processed. And I'm like, really, why is that bad? And they can't answer because they don't
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  know. It's like, well, I saw it on TikTok, right? So I don't buy into the whole seed oil.
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  There is, it's not that I buy into it. There is something about seed oils, which is, which,
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  there is an, like, anything, there's an element of truth in anything, but it's not the complete
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  picture. And I always, so one thing I was asked myself is who would stand to gain from the propaganda
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  of this information? That's the first thing I ask. Soon as anything comes out as this is bad,
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  and this is good, I'm like, okay, who's driving these studies? That's what I want to ask first,
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  because if you follow the money, you get to where the actual data is. Second thing is, let me just
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  tell you about avocado oil, right? For those of you who are like, oh, I'm, I'm, you know,
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  cooking with avocado oil. Avocado oil is the worst oil you could ever cook within your entire
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  life, because it is a polyunsaturated fat. People think it's a saturated fat, because it's solid
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  at room temperature, when it's an avocado. But there's three types of fats, saturated fat,
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  stop me if I'm going to, if you're like Kim, this is not the point of the podcast. So there's,
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  there's saturated fats, they're, which are solid at room temperature, and the only saturated fats
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  that exist in the world are coconut oil, animal fat, and ghee. That's it. And how you know that they
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  are saturated, which means they're saturated with hydrogen atoms, is that they are solid at room
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  temperature, okay? So if a fat is solid at room temperature, completely saturated with hydrogen
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  atoms, why is this important? It means that when you heat it, it doesn't have any place on its
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  molecular structure to take on any extra hydrogen atoms. So it's considered stable. So they are the
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  best fats to cook with, especially at a high temperature, because they cannot turn into a
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  trans fat. A trans fat is a fat that has been heated to a smoking point, which means that it
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  has taken on more hydrogen atoms onto its molecular structure, which makes it then solid at room
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  temperature. So if you take a seed oil, for example, a monoinsaturated fat, let's say,
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  flexed oil, right? Monoinsaturated fat, flexed oil. You heat that to a really super high
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  temperature. What that's going to do is it's going to twist and change the molecular structure of
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  the oil and force it to take on more hydrogen atoms. It then becomes a saturated fat, but it
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  doesn't. It becomes a hydrogenated fat, okay? A artificially hydrogenated fat, which is actually
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  a trans fat. What makes it solid at room temperature is it taking on extra hydrogen atoms, but that
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  makes it a trans fat. It's not a saturated fat. It's not stable for cooking, but why do they do this?
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  They do this so that they can use these fats in cookies and pastries and things that they
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  sell in the supermarket because they have a very long shelf life. Avocado oil is a polyunsaturated
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  fat. It has two or more places on its molecular structure that it can take on extra hydrogen atoms.
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  The reason it's solid at room temperature is because it's a fucking fruit, not because it's a
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  saturated fat. So if you squeeze the oil out of an avocado, it's actually a polyunsaturated fat
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  is the most unstable of fats. You cook with that and you heat that, it instantly becomes a
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  trans fat. Your body doesn't know what to do with trans fats. It can process them. So it throws
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  them into fat tissue where they where they migrate and grow and like cause all kinds of havoc in
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  your body and they're very carcinogenic. In wellness, sometimes you don't see the negative and
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  sometimes you live with a certain diet or a certain point of view about what you put into your
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  body for years. And it can actually be very harmful. And I don't think the creators put a lot of
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  thought into if somebody listens to my word as if I was God, what is their health going to be like
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  in 20 years from now? Do you know what else? I don't think creators think that way. No, they don't.
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  The majority. I'm actually going to go to the other side, actually, of that as well. And
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  I'll tell you something that's happened to me a lot recently. Because I understand
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  assumptions and presuppositions in a way that a lot of people don't. So what I mean by assumptions
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  and presuppositions, presuppositions is assumptions are you have to ask yourself when you're hearing
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  somebody say something, what would have to be true in order for the person to say this? If I were
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  this person and I was making that I was saying this thing, what would be the assumption behind what
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  I'm saying? So it's it's almost like trying someone on if you like. But there's and so like if
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  so if you said to me, you know what Kim eating eating meat is like so so so good for you. Like I
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  would never eat anything else. Rather than go, well, fuck me, he's wrong. I would go, okay,
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  well, what do I know about Scott? What would have to be true in order for Scott to make this
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  statement? Maybe he has suffered from some kind of autoimmune disease. Maybe he has had about
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  experience with plants. Maybe he so I try on all these different things that would have to be true
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  for you to say that, which leads me to ask for more data. And presuppositions is is I'll give you an
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  example, like online, for example, I started making a lot of content where I've been taking content
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  that I teach in master classes and we've been breaking it down into bite size one minute chunks to
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  put on on Instagram. And people hear content, which is kind of what you're saying. So I'm getting
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  a lot of flack at the minute. People are going, this is not true. I'm blah, blah, blah, whatever.
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  And I'm like, no, you're 100% right. That and that's not what I'm saying. And they're like,
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  but that is what you said. I'm like, no, no, it's actually not what I said. I'm explaining one
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  process of how your body processes that say utilizes the fructose. What happens to the fructose
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  in fruit, right? Because like people hate me whenever I say that fruit is more readily stored as fat
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  because of the fructose. And that's why I say whenever you eat fruit fruit is because here's
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  what happens in every fruit, the primary sugar and fruit is fructose, whenever you're the only
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  the only organ, not the only, but like the biggest organ in the body or high fructose is most
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  utilized by the liver, the liver, very little fructose can actually be utilized, can be broken
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  giant into glucose, sent to the tissues for energy to be used as muscle glycogen. So it goes to the
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  liver. It's turned into glycogen in the liver. And then it sent via triglycer, turned into
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  triglycerides and sent to the fat stores. Okay. So it's really sent to fat store, one process,
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  fructose liver fat store. So I explain this online and people go, you're saying the fruit is making
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  you fat. I'm like, no, no, I'm saying that fruit, the primary sugar and fruit is more easily converted
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  into triglycerides via the liver and stored as fat than any other, you know, than any other
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  sugar, one part of the process. So whenever I'm putting out information to this, I assume that
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  people watching it are going to be able to evaluate data. But what I've learned is people
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  cannot evaluate data. They can't go, well, is this the whole story? What else might she be saying?
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  What else could possibly be true, which is the presupposition? So it's like, you know, and so
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  like in order for her to say this, this would have to be true. That's what a presupposition is.
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  And so I think that there is an onus on the creators to create more content. But what I keep pushing
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  back on is there's also, there's also an onus on the watchers to say, I agree with that. Is this
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  like, is what she's saying, true in reality? Whenever I hear someone make a statement about something,
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  I go, oh, interesting. I want to hear more. I'll ask a question. So is what you're saying, whatever,
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  I did this recently, but the video I put out a video and said, muscle only grows in the final
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  reps of the final set. If you're training, you know, the to failure the way that we train and
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  then I went on to explain how, you know, going for straps, failure reps, whatever causes the
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  muscle to grow. And so, and I got a lot of a lot of backlash from that video and people are saying,
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  okay, so you're saying that I should be training this way. And I'm like, no, and they're like,
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  that is what you're saying. I'm like, no, there was absolutely no should in this. I'm just
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  explaining high in high intensity training muscle grows in the final reps of the final set.
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  But what people here is you should be doing this. And if they're not doing it, then they get
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  angry with you. And I'm like, guys, like, chill the fuck out. Like, you know, it's, or I say,
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  most people are, most people are capable of lifting more than they believe than they do. I said,
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  you know, if you've increased your, this is not a video, we made recently the month viral. If you
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  can increase your weight, if you can squat 30 kilos in the first week and then you go 35, 40, 40,
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  45, 50, 55, 60, you were probably capable of squatting 60 kilos in the first week. That was
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  the video. And I had thousands of comments of people going, so you're saying that I should
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  injure myself the first day I go into the gym and squat 60 kilos. I'm like, no, no, it's
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  absolutely not what I was saying. I was just saying you were capable of lifting more, not that you
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  should lift more. But I the more I see of the world, the more I realize that our schools are
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  doing our kids a disservice because they do not understand who to evaluate data outside of
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  emotion and perception. You know, there's what I think about the data. There's what I feel about
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  the data. There's how I have evaluated the data. And then there's actually the data. Then there's
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  what the person meant in the data. And we're not able to separate our meaning and perception from
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  the actual data and making evaluation. And I believe that this is one of the major problems in the
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  world right now. Thanks for tuning in. If you found this valuable, don't forget to hit that
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  subscribe button so you never miss an episode. And if you want to dive deeper into this conversation,
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  check out the links in the description to watch the full episode. See you in the next one.