Latest / The You Project / #2008 Stepping Off The Medical Treadmill - Dr. Avi Charlton

Transcript

#2008 Stepping Off The Medical Treadmill - Dr. Avi Charlton · The You Project

0:01
Speaker 1: O get a team. It's bloody Friday Afternoon's Friday afternoon.
0:04
Speaker 1: It's the Grand Final tomorrow. Some of you are very
0:07
Speaker 1: excited about that summer. You are not tiff. Do you
0:10
Speaker 1: care at all about the GF?
0:12
Speaker 2: Couldn't care less?
0:15
Speaker 1: Really jotted something down? Did my internet just drop out?
0:19
Speaker 3: Then briefly but nothing to be concerned about.
0:22
Speaker 1: You'll fix it, yep, Doctor av Charlton. Do you have
0:26
Speaker 1: any interest at all in the Grand Final? Or Ossie ruled?
0:31
Speaker 2: Not really No.
0:33
Speaker 4: My kids used to play footy, but not anymore of
0:38
Speaker 4: they've got rid of their footy hobbies.
0:40
Speaker 1: Oh well, well, welcome to you project. How are you.
0:44
Speaker 2: I'm very good, Thank you, Thank you for having me.
0:47
Speaker 1: Oh thanks for being had. It's it's an interesting time
0:53
Speaker 1: of the year. We're starting to get warm, people are
0:55
Speaker 1: starting to get out and about. I walk down the
0:57
Speaker 1: street today, being the day before Grand Final, as I said,
1:00
Speaker 1: in Hampton, there was one million people out and about
1:03
Speaker 1: having It's like everyone in Bayside Melbourne was in Hampton
1:06
Speaker 1: having a bloody, skinny latte or whatever they have and
1:09
Speaker 1: a salad. Did you two get out, either of you
1:13
Speaker 1: to get out? Today?
1:15
Speaker 4: I went to donate blood in the blood bank, in
1:17
Speaker 4: the lifeblood. And that was pretty busy because I thought
1:21
Speaker 4: it's a day off and I'm pretty relaxed, so I donate.
1:25
Speaker 4: That's half a liter of blood.
1:27
Speaker 1: That's pretty good. Have you, Tiffedy? You do that?
1:29
Speaker 3: That is on my list because I was sick recently.
1:32
Speaker 3: I'm just waiting until I'm not sick anymore.
1:36
Speaker 1: Do you know what? For no reason, and I probably shouldn't.
1:39
Speaker 1: Probably people will hate me for that. I've never done it.
1:41
Speaker 1: That's not that I've conscious never did.
1:43
Speaker 3: Pretty Jockey's mate, go do it for the fred out and.
1:46
Speaker 1: I've got and could you imagine how excited that be
1:49
Speaker 1: with my veins when I turn up?
1:51
Speaker 3: Oh yeah, oh yeah, got veins.
1:55
Speaker 1: I've got veins for days. I think I'd make their
1:57
Speaker 1: job very easier, very easy. Anyway, Hey, doctor Avy, give
2:04
Speaker 1: us a bit of a snapshot into you, like, tell
2:06
Speaker 1: my listeners a little bit about who you are. We
2:09
Speaker 1: know you're a GP, among many other things. But if
2:12
Speaker 1: you could give my audience a bit of a kind
2:14
Speaker 1: of an insight into who you are and what you do,
2:16
Speaker 1: and then we'll go from there, that'd be great.
2:19
Speaker 4: Yeah, no problem, I'm a GP for twenty years, and
2:24
Speaker 4: in the last six or seven years, I've dived into lifestyle.
2:30
Speaker 4: I like to look into eating healthy, nutrition, strength training,
2:36
Speaker 4: stress management. And I've changed my practice altogether because of
2:40
Speaker 4: a personal journey. So that's my change from a normal
2:44
Speaker 4: GP that goes from prescribing antibiotics and blood pressure tablets
2:50
Speaker 4: and diabetes tablets to talk about lifestyle changes, eating healthy
2:56
Speaker 4: to improve their health. And hopefully that will stick and
3:00
Speaker 4: people can dive into the root course of how to
3:02
Speaker 4: improve the health rather than rely on medications.
3:05
Speaker 2: So that's me in my nutshell.
3:07
Speaker 1: Yeah, no, I love it. And can you, you know,
3:09
Speaker 1: without giving away any secrets, can you give us some
3:13
Speaker 1: insight into what was your personal experience or what happened
3:16
Speaker 1: that kind of helped you or saw you change direction
3:21
Speaker 1: a little bit.
3:22
Speaker 2: Yeah, yeah, it was a personal journey.
3:25
Speaker 4: About seven or eight years ago, I was a chubby mom.
3:29
Speaker 4: I had young kids, busy and just trying to juggle everything.
3:36
Speaker 4: Busy medical practice in a general in a bobbling practice,
3:42
Speaker 4: and I was trying to look after my kids and
3:45
Speaker 4: tired and chubby. So one day a patient came in
3:49
Speaker 4: to see me and she noticed I was a little
3:53
Speaker 4: bit chubby. She actually asked me, are you having your
3:56
Speaker 4: third baby? And I had two already and I was pregnant,
4:00
Speaker 4: and I was thinking, oh my god, I can't be
4:03
Speaker 4: a fat doctor. So it waked me up and I
4:08
Speaker 4: wanted to change myself. It doesn't look good being an overweight,
4:12
Speaker 4: chubby doctor, and so I took charge and went to
4:17
Speaker 4: join the gym.
4:18
Speaker 2: The gym.
4:19
Speaker 4: After a few months, nothing changed. I worked out three
4:22
Speaker 4: times a week, no change. So they did an eight
4:25
Speaker 4: week body transformation challenge, prescribed me with a diet and
4:29
Speaker 4: a spreadsheet that I had to follow. So much protein,
4:33
Speaker 4: so much carp so much fat, and after eight weeks,
4:36
Speaker 4: I lost four kilos four percent body fat and I
4:40
Speaker 4: was ecstatic.
4:41
Speaker 2: So it was a low carp keulogenic diet.
4:45
Speaker 4: I looked into a bit more, looked into low carp
4:48
Speaker 4: down under, did some studies with Nutrition Network, and then
4:53
Speaker 4: it was COVID lockdown. Lots more time on my hand
4:56
Speaker 4: to do online courses. So I was determined to teach
5:03
Speaker 4: people how to look into eating better and if you
5:07
Speaker 4: need to lose weight, then reduce carbohydrates, reduce sugar and
5:11
Speaker 4: processed foods.
5:13
Speaker 2: Then I keep diving.
5:14
Speaker 4: And looked into other things like strength training, stress management,
5:19
Speaker 4: breath work, and I even became a breathwork facilitator because
5:22
Speaker 4: I did it and loved it and learned how to
5:26
Speaker 4: teach breath work and how people can breathe better to
5:28
Speaker 4: improve their stress. So about three years ago I set
5:32
Speaker 4: up my own medical practice and met a lot of people.
5:38
Speaker 4: I branded Melbourne Low carp Clinic and it was a
5:43
Speaker 4: great journey to teach people how to do.
5:46
Speaker 2: Lifestyle rather than just rely on medication.
5:50
Speaker 4: So when people come in to see me, I like
5:52
Speaker 4: to talk about how they can improve their lifestyle before
5:56
Speaker 4: we think about medications.
6:01
Speaker 1: Yeah.
6:01
Speaker 4: For example, someone has high blood pressure, then I would
6:03
Speaker 4: give them a chance to, hey, why don't you get
6:06
Speaker 4: sugar and process foods and maybe reduce the carps, and
6:09
Speaker 4: quite often they would improve their blood pressure before we
6:12
Speaker 4: think about blood pressure tablets.
6:13
Speaker 2: Just give them a few weeks.
6:14
Speaker 4: To improve their diet and maybe go outside, walk more sunshine,
6:21
Speaker 4: managed to stress, and we might be able to avoid
6:24
Speaker 4: giving them a blood pressure tappet.
6:26
Speaker 1: Yeah. When you think about the amount of variables other
6:29
Speaker 1: than drugs, other than medication, like, there are so many
6:35
Speaker 1: of course, lifestyle medicine like, there are so many variables
6:39
Speaker 1: that impact like, let's talk about blood pressure for an example.
6:43
Speaker 1: You know, do you exercise, what kind of exercise? How consists?
6:46
Speaker 1: Now are you how is your sleep? What are your
6:48
Speaker 1: weigh what's your body composition? You know, what are your genetics?
6:52
Speaker 1: You know? Are you anxious? Are you an overthinker? Are
6:55
Speaker 1: you an underdoer?
6:57
Speaker 4: Like?
6:57
Speaker 1: How much booze do you drink? How much do you have?
7:01
Speaker 1: You know, what quality of sleep do you get? Not
7:04
Speaker 1: just how much? But yeah, and there are which is
7:08
Speaker 1: not say medicine of course, and drugs and medical treatment
7:11
Speaker 1: doesn't have a place. Of course it does, but I
7:14
Speaker 1: think it's it's it's really interesting too because as like
7:20
Speaker 1: my mum and dad have high blood pressure and they've
7:23
Speaker 1: always had that. It's genetic. And so I also, by
7:26
Speaker 1: the time I was about forty, had relatively high blood pressure.
7:29
Speaker 1: But I was like bodybuilding and all of that. So
7:32
Speaker 1: but I was healthy. You didn't drink booze, didn't eat
7:34
Speaker 1: bad food, but I was a lot bigger than I
7:36
Speaker 1: am now, more muscle, all that stuff, but still had
7:39
Speaker 1: relatively high blood pressure. Got prescribed over pro one fifty,
7:42
Speaker 1: which you would know what that is. And then over
7:46
Speaker 1: time it's like I'm now at the point where I
7:49
Speaker 1: almost need to discard that totally, even though I inherently
7:52
Speaker 1: have it, because I, you know, still two meals a day,
7:56
Speaker 1: I'm quite lean, I'm quite light, all of that. But
8:00
Speaker 1: when I got prescribed that, I was one hundred kilos
8:03
Speaker 1: and now I'm eighty kilos, right, so my body, you know,
8:06
Speaker 1: And it's just interesting trying to learn how your body works,
8:12
Speaker 1: how your individual physiology responds to all these different kind
8:17
Speaker 1: of you know things, doc. And then yeah, well, while
8:21
Speaker 1: talking to people like you and me and tips a trainer,
8:24
Speaker 1: and I'm an excise scientist, and you know, talking a
8:26
Speaker 1: bunch of people, but also what is your body telling you?
8:29
Speaker 1: Because your body's like always chatting to you, We've just
8:32
Speaker 1: got to tune in, right, Yeah.
8:35
Speaker 2: Absolutely. I had a sixty five year old, late old lady.
8:40
Speaker 4: And she came in and blood pressure was hi, maybe
8:44
Speaker 4: one fifty or one sixty. And I asked her what
8:47
Speaker 4: she eats, and turns out she just gets copper soup
8:50
Speaker 4: for convenience sake, and every day she would have a
8:53
Speaker 4: copper soup, which is just not real food. It's a
8:56
Speaker 4: chemical concoction. So I thought to get rid of a
9:00
Speaker 4: coup of soup, and it's on real food. It's on
9:03
Speaker 4: meat and eggs and veggies. She came back to a
9:06
Speaker 4: three weeks later and pressure was perfect. So just simple
9:11
Speaker 4: things like that, Just it real food rather than have
9:14
Speaker 4: instant substances not food.
9:19
Speaker 1: I think. Also things like some of those soups have
9:23
Speaker 1: like a thousand milligrams of sodium, Like I mean, the
9:27
Speaker 1: sodium is like crazy, It's like half your day's recom
9:32
Speaker 1: RDI in one little packet of whatever. How did you
9:36
Speaker 1: when you decided to take a little bit of a
9:38
Speaker 1: left turn or a slight deviation away from mainstream bulk billing,
9:43
Speaker 1: you know, seeing three four five people an hour or
9:46
Speaker 1: whatever the protocol was there. How did your colleagues how
9:50
Speaker 1: did you know the people who worked around you and
9:54
Speaker 1: your medical colleagues feel about you kind of stepping away
9:59
Speaker 1: from that model and into something a little bit different.
10:03
Speaker 2: Yeah. Yeah, they all think differently of me. They think
10:07
Speaker 2: I'm a little bit different.
10:09
Speaker 4: There are people on Facebook saying that Wu wou might
10:16
Speaker 4: as well give me some Tarot cards to go into
10:21
Speaker 4: a natural state rather than rather than mainstream doctor and
10:28
Speaker 4: all of my colleagues at work. Also things if I
10:32
Speaker 4: build too many of long consults that Medicare will go
10:36
Speaker 4: after me and order.
10:37
Speaker 2: Me, because I'm really looking into listening.
10:41
Speaker 4: To patients for longer periods of time rather than ten
10:45
Speaker 4: six minutes, ten minutes and patients out the door. So
10:49
Speaker 4: I'm building patients more for forty five minute consultations. So
10:55
Speaker 4: my colleague was a bit worried that I'll be audited
10:58
Speaker 4: it through bil in too many of those item numbers.
11:03
Speaker 4: So yeah, going different is a bit difficult sometimes, but
11:08
Speaker 4: I am determined that the right way to go because
11:14
Speaker 4: people want to be heard and giving them time will
11:17
Speaker 4: really make them feel more valued.
11:20
Speaker 1: I love that I was speaking about this because I've
11:24
Speaker 1: been to the doctor quite a bit lately for a
11:26
Speaker 1: couple of things that have all worked out fine. But
11:29
Speaker 1: I saw I hadn't seen a doctor for a while,
11:31
Speaker 1: and then I saw this, and he's a good guy,
11:34
Speaker 1: so I don't want to throw him under the bus.
11:35
Speaker 1: I think it's just the system, right. So I had
11:38
Speaker 1: what amounted to it was meant to be a fifteen
11:40
Speaker 1: minute appointment. I would say I was in there for
11:44
Speaker 1: thirteen twelve minutes, which is fine, and of the twelve minutes,
11:49
Speaker 1: he was looking at his computer for eight minutes because
11:52
Speaker 1: he was writing. I mean, he was talking to me,
11:54
Speaker 1: but he wasn't actually looking at me. And you know
11:57
Speaker 1: when you're trying to talk to somebody and they're looking
11:59
Speaker 1: in a different direction. And I just wanted to twist
12:03
Speaker 1: his face around and go look at me, like this
12:06
Speaker 1: is important to me. And he wasn't doing anything bad.
12:09
Speaker 1: But you come out of there and you're like, oh oh,
12:12
Speaker 1: and I didn't get to talk about that, and I
12:14
Speaker 1: forgot to ask him about that, and it's like just
12:17
Speaker 1: I just think it's not a good protocol, like the
12:20
Speaker 1: way that and I understand from a business point of view,
12:23
Speaker 1: and it's a commercial enterprise and you know, we're underresourced
12:27
Speaker 1: and I get all of that, but the actual and
12:30
Speaker 1: no slight on the doctors, but the yeah, and I
12:34
Speaker 1: don't know that there's any quick solution, but certainly what
12:38
Speaker 1: you're doing to me somebody who has both understanding of
12:41
Speaker 1: kind of more broadly related you know, kind of health
12:47
Speaker 1: protocols as well as being a doctor, but also giving
12:50
Speaker 1: people three quarters of an hour or thereabouts, like yeah,
12:55
Speaker 1: for me, who's quite I need connection with people. I
12:58
Speaker 1: need to trust people, like the person that's like taking
13:01
Speaker 1: care of my health. I want them to know my
13:04
Speaker 1: name and remember me, and I don't need to be
13:07
Speaker 1: special to them, but I don't want three minutes like
13:11
Speaker 1: it's kind of frustrating that, you know, but so well done,
13:14
Speaker 1: you well done you.
13:17
Speaker 2: Yeah, yeah, that's right.
13:18
Speaker 4: So I'm trying to get out of this fast paced
13:22
Speaker 4: practice medicine. I'm still doing a little bit of this
13:25
Speaker 4: fast pace, but I'm slowly transitioning to more of a
13:29
Speaker 4: slow forty five minute thirty minute practicing medicine. And I'm
13:33
Speaker 4: also hoping to be a speaker and workshop facilitator to
13:39
Speaker 4: encourage people to look into lifestyle and look into doing
13:43
Speaker 4: the diet a bit better and spread the health message
13:47
Speaker 4: rather than just one on one and yeah, so that's
13:52
Speaker 4: my ultimate aim, and I'm getting there. I'm certainly very
13:57
Speaker 4: rewarded with this journey.
14:00
Speaker 1: What do you think? What do you think? We are
14:05
Speaker 1: so reactive? I'm generalizing here and this is not every listener,
14:09
Speaker 1: of course, but it's like it seems with our health,
14:13
Speaker 1: quite often we wait till something's broken, like rather than
14:17
Speaker 1: being proactive and saying, well I'm not sick yet, but anyway,
14:21
Speaker 1: I'm going to change my diet because my diet's only
14:25
Speaker 1: a five out of ten, or I'm going to, you know,
14:27
Speaker 1: like starting to put things in place which are preventative
14:31
Speaker 1: and proactive rather than reactive, where we're now trying to
14:36
Speaker 1: salvage ourselves because we've just been diagnosed with something. Why
14:41
Speaker 1: do you think that people wait? Why do we wait
14:44
Speaker 1: until we get diagnosed something with something before we're proactive?
14:49
Speaker 4: Yeah, I think it's quite certain that we're just looking
14:52
Speaker 4: at treating symptoms and treating diseases rather than promoting health.
15:00
Speaker 4: I think the medical system is like that, we're just
15:02
Speaker 4: giving band aid. We're giving solutions to seek people sick
15:07
Speaker 4: care rather than health care, because people when they feel right,
15:14
Speaker 4: they don't come in to see the doctor.
15:16
Speaker 2: They're not trained to come in for health care. Whereas
15:24
Speaker 2: I do.
15:24
Speaker 4: In this space that I'm looking into, I really like
15:27
Speaker 4: to do health checkups for people and do a broad
15:31
Speaker 4: range of blood markers and even scans, to do preventive medicine,
15:37
Speaker 4: and try to promote eating good and sleep management, exercise
15:43
Speaker 4: and getting outside so we can really prevent diseases rather
15:50
Speaker 4: than so. I wouldn't really want to be health care
15:52
Speaker 4: to help them get health rather than sit care.
15:57
Speaker 2: That's my mission.
15:58
Speaker 4: It's difficult, Yeah, because people when they're not desperate, when
16:03
Speaker 4: they're not sick, they aren't coming to.
16:04
Speaker 1: See us hundred percent. Well what do you think about
16:09
Speaker 1: I'm very much for Tiff and I've spoken about this
16:11
Speaker 1: a lot and some of our other guests.
16:13
Speaker 4: But.
16:15
Speaker 1: Almost like you know, the name of the show is
16:18
Speaker 1: the You Project, right, I think our biggest challenge, you know,
16:22
Speaker 1: for those of us who are lucky enough to live
16:23
Speaker 1: in Australia and those of us who are lucky enough
16:26
Speaker 1: not to be, you know, in extreme poverty or danger
16:31
Speaker 1: or but for those of us listening to the show
16:32
Speaker 1: who've got enough money and enough you know, we're okay
16:37
Speaker 1: beyond that. I think our biggest challenge, our biggest project,
16:40
Speaker 1: is us. Like like on Planet Me, my biggest challenge
16:44
Speaker 1: is me, right, It's not other people. It's not the weather,
16:48
Speaker 1: it's not the government, it's not media, it's not social media.
16:52
Speaker 1: It's like me, me managing me. And I think this
16:56
Speaker 1: idea of being able to manage your health and manage
17:01
Speaker 1: your nutrition and manage your energy, or at least start
17:04
Speaker 1: to think about turning that into a like a conscious
17:08
Speaker 1: and intelligent process or path or strategy rather than just
17:14
Speaker 1: eating what we want to eat, when we want to eat,
17:17
Speaker 1: and like rather than kind of living in this this
17:21
Speaker 1: sounds a bit harsh, but almost unconscious state where we
17:25
Speaker 1: just keep doing things that really don't work, like because you,
17:29
Speaker 1: I mean, you can get another car, you can get
17:30
Speaker 1: another house, another jobs, you can get more money, but
17:32
Speaker 1: you can't get another body. And I just think without
17:35
Speaker 1: being obsessed, Like we don't want to be obsessed and
17:37
Speaker 1: we don't want to be weird. But I absolutely can't
17:41
Speaker 1: understand why people don't absolutely prioritize their health. And the
17:46
Speaker 1: moment that you do, someone's going to call you obsessed.
17:51
Speaker 4: You know. Yeah, I see a lot of mums that
17:55
Speaker 4: are forty fifty's year mums are there. They're just busy
18:00
Speaker 4: and they're prioritizing their kids and their teenagers' health and
18:04
Speaker 4: their work and husband. They look after everyone else, but
18:08
Speaker 4: they're not looking after themselves. They're just running around crazy,
18:12
Speaker 4: chasing after kids and driving them around, and they just
18:17
Speaker 4: don't think about what they need to do for themselves.
18:22
Speaker 4: They don't They just buy foods out of convenience sake.
18:26
Speaker 4: They don't want to go to the gym, and they
18:28
Speaker 4: think they're just too busy to look after that look
18:32
Speaker 4: into their own health. So yeah, I totally agree with you.
18:36
Speaker 4: And people think convenience is good. They go to the
18:40
Speaker 4: stud market and get convenience food and they get takeaway
18:43
Speaker 4: because they're just too busy with driving kids to sports
18:48
Speaker 4: and they don't think about what's important for their own health.
18:53
Speaker 4: Then they get to their mid age and the kids
18:57
Speaker 4: move out, and then they become overweight, and then they
18:59
Speaker 4: start looking after and looking into what they need to do.
19:03
Speaker 4: So I really want them to prioritize their own health first,
19:08
Speaker 4: because if you're on the plane, if you're the plane crash,
19:11
Speaker 4: you look after yourself first. And when the oxygen mask
19:14
Speaker 4: comes down, you put your own mask on first before
19:16
Speaker 4: your child's mask.
19:20
Speaker 1: You've got to help yourself to help others, right, I
19:22
Speaker 1: think I think that like people sometimes think you're being
19:25
Speaker 1: selfish when you go, you need to prioritize you, which
19:30
Speaker 1: is actually which is actually generous for everybody, you know,
19:34
Speaker 1: Like I need to be good for my friends, I
19:36
Speaker 1: need to be good for my mum and dad. I
19:37
Speaker 1: need to be good for the people that I care about.
19:39
Speaker 1: I need to be able to be physically, mentally, emotionally well.
19:42
Speaker 1: So I can do my job well, so I can.
19:45
Speaker 1: You know, It's like this is just a fundamental of
19:48
Speaker 1: being able to operate. So I'm a little bit I'm
19:54
Speaker 1: interested in not a little bit, I'm interested in what
19:58
Speaker 1: what made you open the door on low carb eat.
20:00
Speaker 1: I mean there's a myriad of theories and ideas and
20:03
Speaker 1: nutritional philosophies. Well, why low car beating and what is that?
20:09
Speaker 1: Obviously I've got an idea of well I know what
20:12
Speaker 1: that is, but like, what's your version of low car
20:14
Speaker 1: beating and why did you land there?
20:19
Speaker 4: Yeah, I think it's mainly because of my personal journey
20:21
Speaker 4: that I just wanted to lose a bit of fat
20:24
Speaker 4: and then I did just through eating less carps. And
20:28
Speaker 4: I went through to learn about kutogenic low carp eating,
20:34
Speaker 4: and I prescribed it to a lot of people, especially
20:37
Speaker 4: those that are overweight, diabetic, and even those with chronic
20:41
Speaker 4: conditions with inflammation, aches and pains. It works for them
20:46
Speaker 4: because eating low carp is much less sugar and processed foods,
20:51
Speaker 4: and the physiology is our body can't hold a lot
20:56
Speaker 4: of glucose. We can only hold four grond of glucose
21:00
Speaker 4: one teaspoon of glucose at a time in our bloodstream,
21:04
Speaker 4: so excess glucose or carbo hydroates become glucose. Even if
21:09
Speaker 4: it's whole grain or sweet potato or potato bread pasta,
21:15
Speaker 4: they all become glucose, even fruit, so not eating the
21:21
Speaker 4: carps like fruit potatoes, that really helps to reduce inflammation.
21:28
Speaker 4: And we can switch our body fuel system to burning
21:31
Speaker 4: fat rather than glucose, and doing that it's helped a
21:35
Speaker 4: lot of my patients to lose the fat because we've
21:38
Speaker 4: taught our body to be metabolically flexible and burn fat
21:43
Speaker 4: rather than burn glucose, and people do feel better. They
21:48
Speaker 4: feel less hungry, more satiated, more energy. They can burn
21:53
Speaker 4: ketones rather than burning glucose. It helps them with reducing
21:58
Speaker 4: brain fog and sleep better, less eggs and paints. And
22:04
Speaker 4: they're fat, especially the belly fat, their waiste circumference goes
22:08
Speaker 4: down pretty quickly. So I started to prescribe this low
22:12
Speaker 4: car putogenic diet, and even lots of other things like
22:17
Speaker 4: mental health conditions and even cancer Alzheimer's disease can be
22:24
Speaker 4: improved with low car kido. We call it therapeutic carbohydrate restriction,
22:29
Speaker 4: which is actually a therapy that we can utilize as
22:35
Speaker 4: a prescription rather than a fat diet. So it's not
22:39
Speaker 4: a fat diet. It's what we used to eat when
22:42
Speaker 4: we're hunter gatherers. Is we're never used to eat six
22:46
Speaker 4: meals a day with plenty of soft drinks and glucose
22:51
Speaker 4: and museley bars. So I think it's real for diet
22:57
Speaker 4: rather than packaged food diet.
23:01
Speaker 1: And of course I guess every time we throw you
23:03
Speaker 1: know as something startsy bread, pasta, rice, cereal cake, biscuits,
23:07
Speaker 1: all that stuff in that spot depending on the type,
23:11
Speaker 1: of course. But you know, we and our blood sugar
23:15
Speaker 1: goes through the roof, then our pancreas releases insulin. Now
23:17
Speaker 1: we've got an insulin issue as well, right, and insulin
23:21
Speaker 1: as a mud sugar regulator. But it's also a fat
23:23
Speaker 1: storage hormone. So now we've got to deal with that.
23:26
Speaker 1: And like I, yeah, it's it's a multitude of things.
23:31
Speaker 1: And then trying to figure out for the you know,
23:33
Speaker 1: someone like Tiff who's an athlete, like she could probably
23:36
Speaker 1: eat more carbs in a day like she it's a
23:39
Speaker 1: fair bit of carbs, but she's lean because she's a freak, right,
23:42
Speaker 1: And so then there's this like some people can eat
23:45
Speaker 1: a certain way which would work well for them, but
23:49
Speaker 1: the same diet for another, you know, female, her age
23:53
Speaker 1: would be catastrophic. So not only are you know, there's
23:56
Speaker 1: all the nuts and bolts of micros and macros and
23:59
Speaker 1: fat and and carbs and blood sugar and blood sugar
24:02
Speaker 1: regulation and you know, cellular health and all the kind
24:05
Speaker 1: of Then there's the individual variability of how each human
24:10
Speaker 1: responds to that thing, you know, Because it's like, I'm
24:15
Speaker 1: a dude, I only eat two meals a day. I
24:17
Speaker 1: would say, Tiarfoo weighs twenty kilos less than me, eats
24:21
Speaker 1: more calories per day than me. Would you say that,
24:23
Speaker 1: tip would? Yeah. And so she's a female one, she's
24:29
Speaker 1: twenty kilos lighter than me, and she's lean. Right, So
24:34
Speaker 1: it's not like, oh, if we all do a then
24:37
Speaker 1: we'll all create b No, it doesn't work like that.
24:41
Speaker 1: And that's why I think personally, I'm with you. I
24:44
Speaker 1: think towards the lower end of carbs is you know,
24:48
Speaker 1: I'm not a big fan of high starch, high carb
24:51
Speaker 1: high process sugary. For most people, I'm on board, But
24:56
Speaker 1: I think there's also there's the other you know, when
24:59
Speaker 1: you think about lifestyle broadly. Some people can have six
25:02
Speaker 1: hours sleep in their brand new some people have eight
25:05
Speaker 1: hours sleep doc and it's not enough, you know, and
25:09
Speaker 1: then some people. You know, it's like there's all this
25:12
Speaker 1: individual genetic variability as well as just the nuts and bolts.
25:17
Speaker 2: Yeah, I agree.
25:18
Speaker 4: I don't think everyone needs to do low carb and
25:21
Speaker 4: everyone's different depending on your metabolic health. So I do
25:25
Speaker 4: test and blood test, and as you said, your insulin level.
25:29
Speaker 4: I check fasting insulin level, and that tells me how
25:34
Speaker 4: insulin's sensitive or how insulin resistance you are. Most doctors
25:38
Speaker 4: don't check it, actually, Yeah, so I look at your
25:41
Speaker 4: metabolic health, and certainly if you're lifting a lot of
25:44
Speaker 4: weights and going running exercise heaps, with lots of good
25:49
Speaker 4: muscles and good metabolic health, sure there's no need to
25:53
Speaker 4: do low carb or keilogenic diet, but it can be
25:57
Speaker 4: a fantastic tool for some people, such as those that
26:01
Speaker 4: need to lose weight, or those with diabetes, or those
26:05
Speaker 4: who have a bit of a belly and that belly
26:08
Speaker 4: can cause inflammation, and sometimes just even with mental health
26:13
Speaker 4: condition going on keuogenic, having those key tones can be
26:19
Speaker 4: really awesome for your brain to fill the brain with
26:24
Speaker 4: key tones rather than glucose. So there's lots of other
26:29
Speaker 4: uses that we can do with therapeutic carbohydrate restriction.
26:33
Speaker 1: Explain to people what ketones are, because half our audience
26:37
Speaker 1: are gone. What are ketones?
26:40
Speaker 4: Ketones are little molecules that comes from burning fat, So
26:46
Speaker 4: your body can burn oider glucose or keytnes. If we
26:50
Speaker 4: change our body fuel to burning fat, then we're burning
26:55
Speaker 4: key tones, which is the alternative alternative fuel for for energy.
27:02
Speaker 4: So these little keytnes is actually quite anti inflammatory. It
27:09
Speaker 4: is better to feel the brain and it actually reduces hunger,
27:15
Speaker 4: makes you more satiated, whereas if you're burning glucose, that
27:19
Speaker 4: makes you more hungry. So if you become metaborically flexible,
27:24
Speaker 4: so which means that you can sometimes burn keytnes sometimes
27:28
Speaker 4: burned glucose, which if you're eating two meals a day,
27:31
Speaker 4: as you said, that might make you more metaborally flexible.
27:36
Speaker 4: So you can switch your body fuel system from burning
27:38
Speaker 4: keytones to gurkose and glurcose to keytnes. Then you are
27:44
Speaker 4: actually like a like a car that can sometimes burn electricity,
27:49
Speaker 4: sometimes burn petrol, so it's quite a dual fuel system.
27:54
Speaker 2: You're in an advantage.
27:56
Speaker 1: I'm going to call this episode turning myself into a
27:59
Speaker 1: highbrid What about like people I still think have a
28:10
Speaker 1: mental block doc about eating fat. I think people think
28:17
Speaker 1: that eating fat will make me fat. Fat equals fat.
28:20
Speaker 1: Can you talk to us a little bit about that?
28:24
Speaker 4: Yeah, yeah, that's a very old misconception through not very
28:29
Speaker 4: well studied science.
28:33
Speaker 1: Ansel Keys, Yes that's right.
28:36
Speaker 2: Yes, I'm glad you mentioned him.
28:38
Speaker 4: So back in the nineteen seventies, there's Ansel Keys and
28:41
Speaker 4: then there's John Yatkins. Ansil Key's promoted low fat diet.
28:47
Speaker 4: John Yatkins is saying, we don't do low fat, we
28:51
Speaker 4: should embrace healthy fat, but it's actually the sugars that
28:55
Speaker 4: is harmful. So it turns out anseel Keys has got
28:58
Speaker 4: much bigger person, a bit more of a bully, whereas
29:02
Speaker 4: John Latkins has lost in terms of his personality. And
29:07
Speaker 4: selkis is one and we are now fearful of fat
29:11
Speaker 4: because he's saying he was saying that fat causes high
29:15
Speaker 4: cholesterol and these are dangerous and causing heart disease, whereas
29:21
Speaker 4: we now know that healthy fats is really important and
29:25
Speaker 4: it's actually quite detrimental eating a low fat diet because
29:30
Speaker 4: low fat diet is actually quite high carps and lots
29:35
Speaker 4: of help low fat will people will put in more
29:40
Speaker 4: sugars and carbohydrates to processed foods, and that's how the
29:46
Speaker 4: food process food industry came about with high sugar. Yeah,
29:52
Speaker 4: so that's causing a lot of big problems with so
29:57
Speaker 4: much of busity. Eighty over eighty percent of the population
30:02
Speaker 4: met up not healthy in America, and I think Australia
30:06
Speaker 4: is really not too far behind. So it's not just
30:10
Speaker 4: being overweight. A lot of skinny people are actually skinny fat,
30:16
Speaker 4: So US, Chinese and Indian are very more susceptible to
30:24
Speaker 4: being skinny fat. We don't show our fat on the outside.
30:29
Speaker 4: We show it on the inside, whereas more the Caucasian
30:34
Speaker 4: will show it on the outside.
30:36
Speaker 1: Yeah.
30:37
Speaker 5: Yeah, so you make more visceral fat for people, yeah
30:42
Speaker 5: in India and Okay, and just explain firstly, what is
30:46
Speaker 5: visceral fat for our listeners and why.
30:49
Speaker 1: Is that bad?
30:51
Speaker 2: Yeah?
30:51
Speaker 4: Yeah, Visceral fat means the fat around the organs, So
30:56
Speaker 4: we store the fat around the liver, the pain creas
31:01
Speaker 4: and we don't show it on the outside. So that
31:06
Speaker 4: that happens with certain genetic backgrounds, and especially me as
31:11
Speaker 4: a Chinese and Indians as well, and a lot of
31:15
Speaker 4: white people do it too. They can store the fat
31:18
Speaker 4: around the organs, around the liver and the pancreas, and
31:22
Speaker 4: around the inside the tummy rather than on the just
31:27
Speaker 4: under the skin, so they're just under skin fat is
31:30
Speaker 4: like a subcutaneous fat as opposed to the fisseral fat.
31:35
Speaker 4: Having fasceral fat really is an indication of poor metabolic health,
31:42
Speaker 4: which means is your body is just not burning fuel properly.
31:45
Speaker 4: It's not functioning properly these little mitochondria, which means that
31:51
Speaker 4: little power cell of the house powerhouse for the how
31:56
Speaker 4: the cell works, They're not functioning properly. They're burning feel
32:01
Speaker 4: in the correct way, and our body really struggles with
32:08
Speaker 4: poor mitochondrial function. And ultimately, if you have high physeral fat,
32:15
Speaker 4: then that increases the risk of diabetes and inflammation other
32:22
Speaker 4: chronic diseases like Alzheimer's disease, gout, and even cancer. So
32:32
Speaker 4: we now know these inflammation is a root course of
32:36
Speaker 4: so many modern diseases.
32:40
Speaker 2: So it's pretty scary.
32:42
Speaker 1: Yeah, I think that I was just trying to remember
32:46
Speaker 1: the ansel keys like he was allegedly back in the day,
32:51
Speaker 1: like he was a pioneer. Allegedly he was at the
32:54
Speaker 1: forefront of groundbreaking research into nutrition, and he became famous
33:00
Speaker 1: for a study called the Seven Countries Study. But that
33:05
Speaker 1: study actually started out with twenty eight countries. I think
33:10
Speaker 1: the initial the initial study was and so I this
33:15
Speaker 1: is on bro sciencing. This everyone so, but and doc,
33:19
Speaker 1: if I get anything wrong, correct me. But my understanding
33:22
Speaker 1: was very, very fundamentally, the hypothesis was low fat eating
33:29
Speaker 1: equals low fat population, right, And they started with twenty
33:33
Speaker 1: eight countries, and twenty one of the twenty eight countries,
33:37
Speaker 1: in other words, seventy five percent of the data conflicted
33:40
Speaker 1: with his hypothesis. In other words, said he got it wrong.
33:44
Speaker 1: And so they cut those countries, they removed those from
33:47
Speaker 1: the studies and the data, and then they went, all right, everyone,
33:51
Speaker 1: we've done a seven country study. And so all of
33:54
Speaker 1: this stuff was really manipulated. And also that research, I'm
33:59
Speaker 1: pretty sure or funded by a kind of industry rather
34:04
Speaker 1: than independently financed. And then if you have a look there,
34:10
Speaker 1: there's a really interesting graph somewhere where it charts the
34:15
Speaker 1: introduction of essentially low fat eating, which became overwhelmingly prevalent
34:21
Speaker 1: in the seventies and it started, you know where we've
34:24
Speaker 1: got you know, diet coke and tab and all of
34:28
Speaker 1: these dietary products just started to hijack the marketing place
34:33
Speaker 1: and our fascination with bodies. And then the funny thing is,
34:38
Speaker 1: as low fat eating goes up, obesity goes up, almost
34:43
Speaker 1: like a direct correlation. And nobody, you know, for decades,
34:47
Speaker 1: nobody went, we'll hang on, we're eating less and less
34:50
Speaker 1: fat and we're getting more and more fat. Maybe there's
34:52
Speaker 1: something in that. And it's only really last decade where
34:56
Speaker 1: the curtain's been pulled back in a big way.
34:59
Speaker 4: You know.
35:01
Speaker 2: Yeah, that's right.
35:02
Speaker 4: It's very sad because here, yeah, as you said, there
35:06
Speaker 4: was about twenty odd studies and the curves that the
35:09
Speaker 4: data was all over the place, but he just picked
35:12
Speaker 4: seven of those studies out of the twenty odd studies
35:16
Speaker 4: and then plod into a graph. For example, I think
35:19
Speaker 4: France was one of the high fat but they're actually
35:23
Speaker 4: really healthy population, So that data in France was excluded
35:28
Speaker 4: because they eat high fat, but they didn't see it
35:31
Speaker 4: didn't suit the curve, so we just excluded that country.
35:36
Speaker 1: Mm hmm. Yeah, it happens a lot of Yes.
35:40
Speaker 4: Yeah, so as you said, us eating low fat, but
35:45
Speaker 4: obesity rates through the roof and we had more and
35:48
Speaker 4: more diabetes. Low fat isn't working for us. And actually
35:52
Speaker 4: low fat causes so many problems because our body needs
35:57
Speaker 4: the fat. Our brain is sixty seven percent fat. We
36:01
Speaker 4: need fat for brain health, we need fat for hormones,
36:05
Speaker 4: and also for so many other things like metabolism. And
36:15
Speaker 4: people with slow fat diet really has much more problems,
36:20
Speaker 4: even gaining more so they eat more carbs and they
36:25
Speaker 4: gain more fat and even developing things like gorestones can
36:29
Speaker 4: because they're not the gorbler is not working, not pumping
36:32
Speaker 4: property because they're not eating fat.
36:36
Speaker 1: Yeah. Yeah, And it's just I mean as far less
36:39
Speaker 1: as you said, Like it's far less satiety with carbs,
36:42
Speaker 1: right if I eat, which I don't really, but if
36:44
Speaker 1: I eat just a bunch of carbs, I'm hungry an
36:46
Speaker 1: hour later. If I have if I have a mix
36:50
Speaker 1: of like my breakfast is nuts, oats, some protein powder,
36:55
Speaker 1: Like my breakfast is probably about eight hundred calories. It's
36:58
Speaker 1: quite a few calories and there's probably something like I
37:02
Speaker 1: would say, almost fifty grams of fat in my breakfast
37:07
Speaker 1: and people are like when I eat my breakfast at
37:10
Speaker 1: eight am, I am varies day to day, but most
37:13
Speaker 1: days I'm not hungry until six pm, like ten hours later.
37:17
Speaker 1: And also because you know, again everyone this is just
37:22
Speaker 1: an e CAUs one Craig Harper, right, But for me,
37:27
Speaker 1: it's like, oh, I feel good all day, Like my
37:30
Speaker 1: energy is pretty good, my brain works pretty well. I
37:33
Speaker 1: don't have these peaks and troughs. In fact, before I
37:38
Speaker 1: maybe about five years ago when COVID hit or six
37:41
Speaker 1: years ago, I kind of altered to two meals a day.
37:44
Speaker 1: And it's funny because I still eat probably the same
37:46
Speaker 1: amount of calories, but spread over two not three meals.
37:49
Speaker 1: But for me personally, my energy distribution through the day
37:53
Speaker 1: is much more even, you know. So that's back to
37:57
Speaker 1: that thing. I'm trying to figure out what's going to
37:59
Speaker 1: work for you know.
38:01
Speaker 4: Yeah, I don't usually eat breakfast, and I start eating
38:04
Speaker 4: at midday, and so I would probably have a leftover meal,
38:09
Speaker 4: protein and veggies, just a bit of meat that's I
38:13
Speaker 4: cooked extra from dinner, or sometimes if I'm at home,
38:16
Speaker 4: I'll cook some eggs, maybe with cheese crusted omelet, which
38:21
Speaker 4: I like, and I'm satiated I'm not hungry until dinner time,
38:25
Speaker 4: so I'm like you, I have two meals a day,
38:28
Speaker 4: just lunch and dinner, and in the morning, I don't
38:30
Speaker 4: eat breakfast, so just walk out of the door, which
38:33
Speaker 4: is actually really convenient because I've got kids to drop
38:36
Speaker 4: off and go to work and I don't have to
38:38
Speaker 4: worry about cooking at breakfast and eating it. So I've
38:41
Speaker 4: saved myself like ten twenty minutes. Whereas those people eating
38:45
Speaker 4: toasting or like a sandwich, there's just not enough yeah, Cereal,
38:53
Speaker 4: They're just not enough fuel and raising the insulin as
38:57
Speaker 4: we talked about, the insulin actually makes you more hungry,
39:02
Speaker 4: and there's not enough not protein in there. There's not
39:05
Speaker 4: healthy fat in that toast or cereal meal.
39:09
Speaker 1: TI for you freestyle, like do you do you just
39:13
Speaker 1: get up and eat when you're hungry or do you
39:15
Speaker 1: have like are you quite structured with your food or
39:17
Speaker 1: a bit more loosey goosey?
39:20
Speaker 3: A little bit in between the two really, But I
39:22
Speaker 3: used to intermitting fast and I stopped that, and so
39:25
Speaker 3: now I hop up and I eat BA eat pretty protein.
39:28
Speaker 3: I'm pretty protein heavy, really, but if I eat carbs,
39:33
Speaker 3: I'll eat them earlier in the day. I don't eat
39:35
Speaker 3: carbs at night because I will wake hungrier.
39:39
Speaker 1: Yeah. You know, you know how when you're a bit sick,
39:42
Speaker 1: your body's weird sometimes and you want things that you
39:45
Speaker 1: don't normally want. Right, So I've been dark. I've been
39:48
Speaker 1: a bit sick lately, just with an infection in my
39:53
Speaker 1: ear and a whole bunch of stuff, and I couldn't, like,
39:55
Speaker 1: messed up my balance, and I was thirsty, and I
39:58
Speaker 1: my energy was crap, and I had all these things
40:00
Speaker 1: going on. Anyway, I'm coming out the other side now
40:02
Speaker 1: and I feel much better. But this morning I got
40:05
Speaker 1: up and I normally have like I said to you,
40:07
Speaker 1: what I you know, nuts, seeds, protein, powder, sorry, oats,
40:11
Speaker 1: blah blah blah. And this morning I went to have
40:15
Speaker 1: breakfast and I didn't feel like my normal breakfast. And
40:18
Speaker 1: I had this kind of chicken stir fry in the fridge,
40:22
Speaker 1: which is just like edgies and chicken, and I'm like,
40:27
Speaker 1: and I opened the fridge to get milk out for
40:29
Speaker 1: a cup of tea and I saw that and I
40:31
Speaker 1: never ever eat like savory at breakfast, and my body
40:36
Speaker 1: just went, yeah, let's eat that, And so I didn't
40:39
Speaker 1: eat my normal breakfast and then I ate this basically protein.
40:43
Speaker 1: There were some cashews in there, nuts, sorry, cabbage, carrot like,
40:49
Speaker 1: lots of stir fried veggies. Oh my god, it was
40:52
Speaker 1: the best breakfast I've had in about a year. I'm thinking,
40:56
Speaker 1: maybe my body needs savory in the morning. But it's
41:00
Speaker 1: just like I would never normally feel like that, and
41:03
Speaker 1: today I felt like it, and then I ate it,
41:06
Speaker 1: and I'm like, oh my god, I think I want
41:08
Speaker 1: this tomorrow. And even now as I'm thinking about this morning,
41:11
Speaker 1: I'm like, maybe I need to go and buy some
41:14
Speaker 1: Maybe I need to go and by a Chinese stir
41:16
Speaker 1: fry or a tight stry. There's a place down the
41:19
Speaker 1: road for me that makes it exactly as I want it.
41:22
Speaker 4: I think, yeah, I think it doesn't matter. So we're
41:25
Speaker 4: just conditioned to eat cereal and oats and toast for breakfast,
41:31
Speaker 4: But who cares what you eat. You can eat chicken,
41:34
Speaker 4: you can eat steak and stir fry for breakfast, lunch,
41:39
Speaker 4: and dinner. And it's actually much more nourishing to eat
41:42
Speaker 4: protein for breakfast. And I don't think we should just
41:47
Speaker 4: listen to this social norms that we need to eat
41:50
Speaker 4: cereal because the breakfast Cereal company is marketed to us
41:54
Speaker 4: that breakfast is the most important meal of the day
41:57
Speaker 4: and you should eat cereal.
41:59
Speaker 1: It's so funn The psychology around eating, like what you're
42:03
Speaker 1: talking about now is marketing, branding, and we all grow
42:06
Speaker 1: up in this mindset and it's different from family to family.
42:10
Speaker 1: But in my family, of course, well it's breakfast. So
42:12
Speaker 1: you have eggs on toast, or you have cereal, you
42:15
Speaker 1: have wheatbics, like there's about four or five options, but
42:19
Speaker 1: you definitely don't have chicken stir fry for breakfast. That's ridiculous.
42:23
Speaker 1: You know, it's always and you know when people think
42:26
Speaker 1: about breakfast, like when I go away, I travel, I
42:29
Speaker 1: go to a hotel, get up in the morning, and
42:32
Speaker 1: it's just this ocean of carbohydrates available for everybody. And
42:36
Speaker 1: then maybe some like greasy sausages and oh my god,
42:41
Speaker 1: but the greasy sausages by themselves good but maybe not
42:44
Speaker 1: with the white buttered bread. You know. So yeah, there's
42:48
Speaker 1: a real and I think this is one of the
42:50
Speaker 1: things one of the challenges, not just finding the right
42:52
Speaker 1: food that works for you and trying to maybe revisit
42:57
Speaker 1: and re program your brain little bit but is like
43:04
Speaker 1: getting to this point where you go, oh, I might
43:06
Speaker 1: have been doing this kind of a very similar way
43:09
Speaker 1: for thirty years, and it's actually not a good way
43:12
Speaker 1: to do it. Like I think of the people who've
43:15
Speaker 1: been eating cereal for thirty years and then you go
43:19
Speaker 1: look and it's you know, it's not going to kill you,
43:22
Speaker 1: but over thirty years it might not be the best
43:24
Speaker 1: for your health or for your potential of getting diabetes
43:28
Speaker 1: or for heart health or disease because it's very high
43:30
Speaker 1: in sugar and there's lots of disease that correlates with
43:32
Speaker 1: sugar intake. And you know, just the idea of like,
43:36
Speaker 1: you know, not that I eat junkie cereal, but yeah,
43:39
Speaker 1: for me going on, maybe I eat maybe I need
43:42
Speaker 1: meat and veggies every day for breakfast. Like that's a shift.
43:46
Speaker 2: Yeah, absolutely, I think. So. I think you need to
43:50
Speaker 2: look at your own journey.
43:51
Speaker 4: So if you're overweight and you're growing a belly, and
43:55
Speaker 4: especially women that are perimental portal, and when you go
43:59
Speaker 4: through the mid life change, sometimes your hormones goes all
44:02
Speaker 4: over the place and the belly starts to develop. Inperimental
44:07
Speaker 4: pauseal women, quite often if you keep doing what you're doing.
44:11
Speaker 4: It's just not serving you, and you really have to
44:14
Speaker 4: unlearn and relearn that something different has to happen and
44:19
Speaker 4: whatever's doing that's not serving you. You need to do something,
44:23
Speaker 4: change your lifestyle and try something else.
44:28
Speaker 1: Hey, we've got to wind up. But I've got one
44:30
Speaker 1: question which you may or may not have a strong
44:33
Speaker 1: opinion on. But I've never really taken probiotics, which is
44:36
Speaker 1: probably I don't know, I it's a good or bad thing.
44:38
Speaker 1: But I've just started taking them because I was taking
44:40
Speaker 1: antibiotics for my infection and then the lady at the
44:45
Speaker 1: pharmacy said, you know, but for me anyway, they seem
44:48
Speaker 1: to be working great. Are you pro or anti probiotics?
44:53
Speaker 1: Are you pro probiotics or anti probiotics? Like, what are
44:57
Speaker 1: your thoughts on them?
44:59
Speaker 4: I think they've got their own their place, especially if
45:02
Speaker 4: you've taken antibiotics. It's a good idea to take some
45:05
Speaker 4: probiotics with the antibiotics after. And there are other situations
45:10
Speaker 4: like if you've got a gut health issue, if you
45:13
Speaker 4: go through time zone changes that you're traveling from one
45:16
Speaker 4: time zone to another, sometimes this gut bacteria needs some
45:22
Speaker 4: more nourishment.
45:23
Speaker 2: So in certain situations.
45:25
Speaker 4: If you've got a health concern, then yes, I am
45:28
Speaker 4: pro probotics.
45:31
Speaker 1: I was also reading yesterday. I was doing a little
45:33
Speaker 1: bit of bro science research. When I say research, it's
45:37
Speaker 1: like looking at stuff online, so we know that's not
45:39
Speaker 1: real research, but bro science research, and there seem to
45:43
Speaker 1: be I was trying to find out whether or not
45:45
Speaker 1: there's much of a correlation between gut health and brain function.
45:49
Speaker 1: Oh my god, could open that door. Oh like, hey, everyone,
45:55
Speaker 1: did you know that what's going on in your gut
45:57
Speaker 1: effects cognitive function? So if you've got a bit of
46:02
Speaker 1: brain bog, or your memory is not great, or you
46:04
Speaker 1: can't recall staff, or you'd like your struggle for words,
46:08
Speaker 1: or it may or may not have anything to do
46:11
Speaker 1: with it, but there's every chance that there's some kind
46:15
Speaker 1: of link. Obviously, there are many variables around what can
46:19
Speaker 1: influence and impact cognitive function. But and one of my
46:24
Speaker 1: symptoms was over the last month, doc is like just
46:27
Speaker 1: feeling like have I got dementia? Not really, but it's like, oh,
46:32
Speaker 1: just just struggling to find clarity. And in the last
46:36
Speaker 1: week it's like, oh, thank god, my brain has come
46:39
Speaker 1: back online. It's like, oh, somebody just rebooted it and
46:43
Speaker 1: it's working again. So and I'm trying to figure out
46:47
Speaker 1: that's whether or not that's because I got rid of
46:49
Speaker 1: the infection which can affect brain function, or I'm taking
46:52
Speaker 1: the probiotics which has made my gut health better, or
46:56
Speaker 1: I don't know, but something's working, and so I'm too
46:59
Speaker 1: scared to stop anything.
47:02
Speaker 2: Yeah, I agree with you.
47:03
Speaker 4: I think it's so important to be fueling your gut
47:06
Speaker 4: with good foods so your brain works better because we
47:10
Speaker 4: are what we eat. Because if you eat good foods
47:13
Speaker 4: like protein and healthy fat and not so much inflammatory
47:18
Speaker 4: food which is like sugars and the processed foods, then
47:22
Speaker 4: the whole body has much less inflammation. We've got the
47:25
Speaker 4: good foods to fill our brain with good function and
47:29
Speaker 4: improves your mood, reduces depression, and the other way around
47:34
Speaker 4: works as well. So sometimes when I was studying doing exams,
47:40
Speaker 4: I was stress and anxious, and my gut doesn't function properly.
47:43
Speaker 4: When I'm stressed, I had more irritual bowel and keep
47:48
Speaker 4: going to the toilet. So stress also affects gut function.
47:53
Speaker 4: So doing relaxating things like breathwork, meditation can improve.
48:00
Speaker 2: Got health us well. So it's all interrelated. Rather.
48:04
Speaker 1: Yeah, it's so funny when you think that something like
48:11
Speaker 1: probiotics can improve your immune system, but then you think,
48:15
Speaker 1: so can walking in nature can so can being calm,
48:20
Speaker 1: so can meditation, so can huddling a golden retriever on
48:24
Speaker 1: the floor if you like golden retrievers, you know what
48:26
Speaker 1: I mean. It's like, there are so many things, you know, laughter,
48:31
Speaker 1: what's that thing? What's it called? That thing I talk about,
48:36
Speaker 1: tiff about it affects your immune system. I'll remember it
48:42
Speaker 1: after I get off the shop. Psycho neuroimmunology P and
48:46
Speaker 1: I thank you you got the first syllable, and then
48:51
Speaker 1: I ran with it, like just all of these. I mean,
48:54
Speaker 1: it's so funny. It's like, yeah, you know what's good
48:56
Speaker 1: for your body, eating nuts maybe, But you know what
48:59
Speaker 1: else is good? Getting a hug from someone that loves you.
49:02
Speaker 1: You know else? Good sleep? You know what else is good?
49:06
Speaker 1: Laughing your guts off at something silly. You know. It's like, oh,
49:10
Speaker 1: there are all of these things that you know, like
49:14
Speaker 1: the sun right, the right amount of sun at the
49:16
Speaker 1: right time of day. But get some vitamin D on you,
49:19
Speaker 1: you know, go for a walk, Like there are so
49:21
Speaker 1: many things that can have like a big impact on
49:27
Speaker 1: the way that our body works, you know, and the
49:30
Speaker 1: quality of our life experience living in this body that
49:33
Speaker 1: you don't even you know, that's got nothing to do
49:35
Speaker 1: necessarily with medicine per se or a pill per se.
49:39
Speaker 1: Do you know what I mean?
49:42
Speaker 4: I think ideally we do it all if we can,
49:44
Speaker 4: or if you can't do it all, do small steps
49:47
Speaker 4: to improve one thing at a time. So maybe this
49:49
Speaker 4: week you improve your nutrition. Next week you can do
49:54
Speaker 4: more self compassion or hugging your friends or a dog,
49:58
Speaker 4: and the next week you work on getting outside to
50:01
Speaker 4: go for a walk and getting some more sunlight. But
50:04
Speaker 4: ideally all of it, if you can, will be great
50:08
Speaker 4: to optimize your health. That's what I talk about.
50:11
Speaker 1: MM Well, twofth essentially has an unhealthy marriage with her cat,
50:16
Speaker 1: and true it's either love or hate. So I think
50:22
Speaker 1: you need some counseling that hey.
50:23
Speaker 3: Dot relationship of you had.
50:27
Speaker 1: Oh really she is, oh for sure, for sure, she
50:30
Speaker 1: thinks it's all about her.
50:32
Speaker 3: Absolutely.
50:34
Speaker 2: Toxic.
50:35
Speaker 3: But it's also I'm being schooled in boundaries and that's
50:39
Speaker 3: really healthy for me.
50:41
Speaker 1: And she's teaching you patience. Dr Charlton, Dr Aby Charlton.
50:46
Speaker 1: Where can people find you, follow you and connect with you?
50:51
Speaker 2: Yeah?
50:52
Speaker 4: My website is the Melbourne Low Carp Clinic, which is
50:55
Speaker 4: www dot mlc clinic dot com, dot are you. I'm
50:59
Speaker 4: on on Facebook, Instagram LinkedIn as doctor.
51:03
Speaker 2: Chilton Lifestyle GP.
51:05
Speaker 4: I've got my own podcast called Prescribing Lifestyle which is
51:08
Speaker 4: about one hundred and eleven episodes inviting us to talk
51:11
Speaker 4: about lifestyle and nutrition and their own journeys. So yeah,
51:17
Speaker 4: people can send me a message and check me out.
51:21
Speaker 1: Awesome, amazing. Well, say goodbye Fair but for the moment,
51:25
Speaker 1: thanks for being on the You Project and thanks for
51:27
Speaker 1: coming to SALO and thanks for allowing our listeners to
51:31
Speaker 1: meet you.
51:32
Speaker 2: Well. Thank you, Craig ag and Tiff thanks for having
51:34
Speaker 2: me on your podcast Pleager. Thanks Tiv, thank you