Risa Groux - The FoodFrame Method

[00:00:00] brought to you by 180nutrition.com.au

[00:00:11] Welcome to the Health Sessions podcast.

[00:00:13] Each episode we cut to the chase as we hang out with real people with real results.

[00:00:23] Hey, this is Stu from 180 Nutrition and welcome to another episode of The Health Sessions.

[00:00:28] It's here that we connect with the world's best experts in health, wellness and human performance

[00:00:33] in an attempt to cut through the confusion around what it actually takes to achieve a long-lasting health.

[00:00:38] Now, I'm sure that's something that we all strive to have.

[00:00:41] I certainly do.

[00:00:43] Before we get into the show today, you might not know that we make products too.

[00:00:47] That's right. We're into whole food nutrition and have a range of superfoods and natural supplements to help support your day.

[00:00:53] If you are curious, want to find out more, just jump over to our website.

[00:00:57] That is 180nutrition.com.au and take a look.

[00:01:02] Okay, back to the show.

[00:01:05] This week I'm excited to welcome Risa Gru to the podcast.

[00:01:09] Risa is a functional nutritionist and certified autoimmune coach.

[00:01:13] She has a focus on the root causes of her clients' health concerns

[00:01:17] and treats them naturally through proper testing and subsequent dietary and supplement treatment.

[00:01:22] In this episode we discuss the best way to tailor your diet to your health status,

[00:01:26] the optimal place to start when wanting to address health issues

[00:01:30] and dig deep into her dietary methodology called Food Frame.

[00:01:34] Over to Risa.

[00:01:40] Hey guys, this is Stu from 180 Nutrition and I am delighted to welcome Risa Gru to the podcast.

[00:01:45] Risa, how are you?

[00:01:47] I'm doing great. Thanks for having me.

[00:01:50] I'm really keen to delve in and listen to some of your learnings, I guess,

[00:01:57] for one of a better word this morning because I know that you've covered a lot

[00:02:00] in the terms of health and wellness and human performance at a whole.

[00:02:05] But first up, for all of our listeners that may not be familiar with you or your work,

[00:02:09] I'd love it if you could just tell us a little bit about yourself please.

[00:02:13] Sure. I am a functional nutritionist, which means I've been trained in functional medicine

[00:02:18] so I do a lot of testing with extensive blood work and stool testing

[00:02:23] with everyone I work with in my office and I work from everyone from professional athletes

[00:02:27] to adults, kids, anybody with health issues.

[00:02:31] I do a lot of gut issues, blood sugar dysregulation, thyroid dysregulation, hormones.

[00:02:39] At random, I'm usually the last stop when they come to see me after they call the doctors

[00:02:45] and they still have this nagging cough or whatever it might be,

[00:02:49] a major health issue and I will continue to go to the end of the earth to find the cure

[00:02:56] or the source, the root cause of it.

[00:02:59] So that's what I do. I have a private practice in Newport Beach, California.

[00:03:03] I work remotely and I've been doing this for a couple of decades

[00:03:08] and I absolutely love watching people feel like they're very lucky to be able to have that opportunity.

[00:03:12] Fantastic. And it's such a very interesting space as well

[00:03:15] because we've been podcasting for a long time.

[00:03:19] One of the early adopters in the podcast space and at that time

[00:03:23] gut health was just a woo-woo word and it was brushed under the carpet

[00:03:29] and adrenal fatigue and all of these terms that are becoming way more commonplace today

[00:03:36] and essentially gut health which has almost become the cornerstone of health now

[00:03:41] is quite in a different place to where it started.

[00:03:46] So I'm kind of, Keen, what drove you to become so passionate in this area

[00:03:51] and want to help as many people as you can with the knowledge that you're accumulating?

[00:03:59] You know, I guess the very back story, the initial story was

[00:04:03] my complicated relationship with food.

[00:04:06] Growing up as a kid all the women in my family are always on a diet.

[00:04:11] They were always, these foods were good and these foods were bad

[00:04:14] and I thought the bad foods taste pretty good to me.

[00:04:16] I don't understand, you know, why are these bad and why are some foods good?

[00:04:20] So and they were always trying to lose about 10 pounds, you know, it's just this constant restriction

[00:04:26] and so I really grew up with this not healthy relationship with food

[00:04:31] and I'm restricting myself all the time even though I never really had a weight problem.

[00:04:35] So I really started to dig into the science of food and why, you know, what we should be eating.

[00:04:42] And then when I became a nutritionist and I studied, I realized that, you know,

[00:04:47] when I first started, I would just say, okay, everybody eats exactly like this.

[00:04:50] And then I realized not everybody is the same, not everybody's thriving on this particular way, lifestyle, eating lifestyle.

[00:04:59] So I developed my methodology.

[00:05:02] It came after many years of working with people called food frame, which is my

[00:05:07] that is people should be eating according to what their health status is,

[00:05:11] what their current health status is because if they have some root causes,

[00:05:16] that's the way they should be eating to addressing those root causes of whatever's happening for them.

[00:05:21] Right.

[00:05:22] So if you've got chronic bloating, I wouldn't recommend you be on the vegan diet

[00:05:27] because your main source protein is going to be, you know, plant beans.

[00:05:32] Right.

[00:05:33] And beans are really, really high in FODMATS and they're really high in lectins

[00:05:37] and that is just going to crush you.

[00:05:39] You're going to be debilitated.

[00:05:41] So everybody has should be eating very differently.

[00:05:45] And so that's really how I came to where I am today.

[00:05:49] And I'm fascinated by the science of this.

[00:05:52] This is something that was always a mystery.

[00:05:54] I feel like we kind of figured it out.

[00:05:56] We kind of figured out how do we lose weight?

[00:05:58] How do we optimize health and the two foundational issues I work on with everybody

[00:06:03] because I realized that they either optimize health or they hinder your health

[00:06:08] are systemic inflammation, right?

[00:06:10] That's the driver of disease and gut health.

[00:06:13] And if you've got to imbalance, you're generally pretty good.

[00:06:17] Right.

[00:06:18] You're going to prevent disease more than most.

[00:06:22] How easy is it then using modern day techniques to be able to determine the health of your gut?

[00:06:29] Because again, that term leaky gut came up and again, poo poo.

[00:06:33] There's no such thing as leaky gut.

[00:06:35] But then with the rise of food allergies and sensitivities

[00:06:38] with everything that's happening I think with the perhaps a compromised digestive system

[00:06:43] leads us to believe that some doctors still don't even consider anything in that realm

[00:06:51] and might start thinking along other pharmacological interventions.

[00:06:56] So if I came to you and I'm bloating and I just feel lethargic

[00:07:02] and I'm reacting to other foods, where would we start

[00:07:05] and what testing protocols might you recommend?

[00:07:09] Yeah, great question because typically when you go to a GI or general internist

[00:07:14] you're going to get maybe four markers on a test

[00:07:18] to see if you have maybe Giardia or a couple of things they're going to test you for.

[00:07:24] But I do a very extensive stool test.

[00:07:27] So I'm looking for 86 markers.

[00:07:29] So I'm looking for pathogens.

[00:07:31] I'm looking for bugs or worms, parasites.

[00:07:35] I'm looking for the good guys and the bad guys

[00:07:38] because some people can have just too much overgrowth of bad bacteria

[00:07:42] and we have what we call dysbiosis and imbalance of both good and bad gut bacteria.

[00:07:47] H. pylori is very, very common and that's not always tested.

[00:07:52] It's hardly ever tested and it's very common.

[00:07:55] It's very communicable.

[00:07:56] So most people have it.

[00:07:57] The question is how high are the levels when you have it and when do you treat it?

[00:08:03] So I test for that.

[00:08:04] I test for virulence factors according to that affect H. pylori

[00:08:09] that show how severe your case is if you do have it at all.

[00:08:14] Then I look at things like are you making your own pancreatic enzymes

[00:08:18] because sometimes you just get somebody a digestive enzyme and they're good to go.

[00:08:22] I'm looking at if there's blood in your stool.

[00:08:24] I'm looking at siaticrate to see if you have any fat malinsorption

[00:08:27] because sometimes it's just that.

[00:08:30] It's people who maybe they remove their gallbladder.

[00:08:33] They don't have the ability to break down their fats.

[00:08:36] Maybe their bile is just very coagulated and they need to decoagulate it.

[00:08:41] And then we look at B. glucoronidase which can affect female hormones.

[00:08:46] So everything has to do with each other.

[00:08:49] So I do an extensive test and that's stool test.

[00:08:53] It's like gold because it really tells you almost every single thing you need to know.

[00:08:58] It's rare that I need to do any additional testing because that usually is the one.

[00:09:03] So I love that stool test that we do.

[00:09:07] If I'm coming to you and I've had a test and the results have come back

[00:09:15] and it shows that you've got a compromised digestive system.

[00:09:18] So we're going to need to work on the gut.

[00:09:20] Maybe as you mentioned before, there's an overgrowth of the bad guys

[00:09:23] and not enough of the good guys.

[00:09:25] Where would we start from a dietary intervention?

[00:09:28] Because you mentioned previously that maybe the plant-based diets

[00:09:32] that have got an abundance of fibre in there as well may not be the best place to start

[00:09:36] if you've got a delicate digestive system.

[00:09:38] But with all of the gamut of different dietary interventions out there

[00:09:44] from veganism to carnivores and everything in between

[00:09:47] and all of the influencers online who now of course are experts in any given diet

[00:09:53] it's just so confusing.

[00:09:55] Have you found, is there perhaps a certain type of diet,

[00:09:59] a way of eating or particular ingredients that you've found to be the most beneficial for this scenario?

[00:10:05] Yeah, so if you're bloated, if you have chronic bloating

[00:10:09] it's usually two things. One or both two things.

[00:10:12] One is lack of digestive enzymes.

[00:10:15] So you cannot break down your food.

[00:10:17] You're eating this food and it's probably not chewing it 20 to 30 times each bite

[00:10:22] because nobody does including me.

[00:10:24] And so we're counting on that acid in the stomach.

[00:10:28] We have hydrochloric acid which break down our protein.

[00:10:31] We have pancreatic enzymes that break down our fat and our carbohydrates

[00:10:35] and if you are deficient in those things

[00:10:38] which many people are especially age 45 or above

[00:10:41] but lots of things can contribute stress is a huge one.

[00:10:44] Antibiotic use is another one.

[00:10:46] So there's lots of reasons why we don't create our own digestive enzymes.

[00:10:49] As we age, we produce and we excrete less and less.

[00:10:52] So that's a huge one.

[00:10:54] So depending on your age, right?

[00:10:56] Depending on your symptoms if you're having some heartburn or acid reflux

[00:11:00] for sure I'm going to give you a digestive enzyme.

[00:11:02] Unless there's an ulcer, I'm not going to give you some hydrochloric acid

[00:11:05] but generally people just do immediately better

[00:11:08] with a, I have a digestive enzyme that I produce

[00:11:12] called enzyme axon has pancreatic enzymes, hydrochloric acid

[00:11:15] and ox bile to help break down fats.

[00:11:17] So that's a very complete one.

[00:11:19] Sometimes people will just take one pancreatic enzyme for instance

[00:11:23] and they don't have hydrochloric acid so they're still having those symptoms.

[00:11:27] So if you're giving them a good digestive enzyme,

[00:11:30] that can usually solve that.

[00:11:32] But if it's still chronic bloating

[00:11:35] and it's usually paired with either chronic constipation

[00:11:38] or chronic diarrhea, I'm more leaning towards SIBO

[00:11:42] that small intestinal bacterial overgrowth

[00:11:44] and that's when I'll be able to see it in their stool test as well.

[00:11:48] I'll be able to see certain types of bad bacteria.

[00:11:51] I'll see an overgrowth of that.

[00:11:53] I look at a marker called methanobacteriasea

[00:11:55] and that is a methane gas production.

[00:11:58] SIBO's a little bit more complicated than that

[00:12:00] but this is usually a pretty full proof test

[00:12:03] versus just a regular breath test for SIBO

[00:12:06] which can be very inaccurate

[00:12:08] and a blood test doesn't really show any accurate results as well.

[00:12:13] But I'm also looking for zonulin

[00:12:15] which is an enzyme that is only found in the intestinal lining

[00:12:18] when there is leaky gut.

[00:12:20] So that's a huge marker for me to say

[00:12:23] is there leaky gut

[00:12:25] because when you have holes in your intestinal lining,

[00:12:27] remember we only have one layer of epithelial cells

[00:12:30] in the intestinal lining.

[00:12:32] We have seven on the outside layer.

[00:12:34] So when you have holes in the intestinal lining

[00:12:36] there are things, you know, it could be stress,

[00:12:38] it could be toxins, it could be food particles,

[00:12:40] I'm taking just the proteins.

[00:12:42] It could be organ malfunctions,

[00:12:44] bread sugar, dairy and alcohol all go through the intestinal lining

[00:12:46] and they poke holes, right?

[00:12:48] So we have leaky gut or intestinal permeability

[00:12:51] and that's when those things go in through the blood system

[00:12:54] and the body goes, who are you?

[00:12:56] You're the enemy.

[00:12:57] You came in through the back door

[00:12:59] and our own defense system starts to create antibodies

[00:13:02] to attack.

[00:13:04] So that creates food sensitivities and inflammation.

[00:13:07] We do this enough

[00:13:08] then we'll eventually most likely get an autoimmune disease

[00:13:11] and we'll start collecting them like we do anything else.

[00:13:14] But that's one of the things I just wanted to say

[00:13:17] that's one of the things I did at the very beginning

[00:13:19] of my practice.

[00:13:20] I used to test everybody for food allergies

[00:13:22] when I realized, you know, that's not the problem.

[00:13:25] That's the result.

[00:13:26] Yes.

[00:13:27] I'm looking to see are there holes in the intestinal lining?

[00:13:30] Why are we, we're not all born with these food sensitivities, right?

[00:13:34] So I'm working on the integrity of the intestinal lining

[00:13:37] the inflammation in the intestinal lining,

[00:13:39] how protective is another marker

[00:13:41] that tells us about inflammation in the intestinal lining?

[00:13:43] Well, that's huge.

[00:13:44] So if we do have a lot of overgrowth of bad bacteria,

[00:13:47] we're going to have probably some leaky gut and some inflammation.

[00:13:51] So I'm going to, well that inflammation while helping to heal that gut.

[00:13:56] Yeah.

[00:13:57] Well, there's a lot to unpack there.

[00:13:59] And I've been through the rounds with it back in the day

[00:14:02] with SIBO treatment and I was,

[00:14:05] I was offered two paths.

[00:14:08] So there's you can have the pharmacological path

[00:14:12] or we can have the natural path.

[00:14:14] And I was told at the time,

[00:14:16] we don't see a great deal of success at this time with the natural.

[00:14:20] The antibiotic path will be much, much quicker.

[00:14:24] And so it's where do you stand on that?

[00:14:26] Because I know that everything changes

[00:14:28] and what's right for me may not be right for you.

[00:14:34] SIBO is tough.

[00:14:35] So really there are three modalities

[00:14:38] that you can use to approach SIBO.

[00:14:41] All of them are pretty much 70 to 80% successful.

[00:14:45] I have been very fortunate in my office

[00:14:49] to have a pretty high success rate with SIBO,

[00:14:52] but it's not a quick fix.

[00:14:55] So SIBO, there's one of the ways that you can treat SIBO

[00:15:01] is through an antibiotic or a facemind or a Ziphaxin.

[00:15:05] And those are two, they're not terribly hard on the gut

[00:15:08] compared to other antibiotics.

[00:15:10] They're still an antibiotic,

[00:15:11] so they're still going to wipe out your gut bacteria,

[00:15:13] but they're not extraordinarily harsh.

[00:15:15] So if somebody is really, really, really bad with SIBO,

[00:15:19] I mean, I see cases that have gone on for years and years

[00:15:22] and years, it will typically not work completely.

[00:15:25] But if you do a round of that, let's say 10 days or 12 days,

[00:15:29] it's usually the protocol, then you do that.

[00:15:31] And then I would hop on to a natural protocol.

[00:15:34] Or you can just bypass that altogether and do a natural protocol.

[00:15:38] And the natural protocol looks like a supplement protocol

[00:15:42] that I use to kill those bacteria.

[00:15:45] I also will feed the gut health.

[00:15:48] We do two weeks on one week off, two weeks on one week off,

[00:15:51] and then two weeks on.

[00:15:52] So in that week off, I'm feeding the good guys

[00:15:56] and then in the two weeks, I'm killing the bad guys.

[00:15:59] And we may have to do that.

[00:16:01] Typically I would say maybe 85% of the time, one round works.

[00:16:07] But if you have a severe case, I'm going to do two

[00:16:10] and maybe on rare occasions, I'm going to do three.

[00:16:13] And I match that with a low FODMAP diet.

[00:16:18] So FODMAPs are, it's an acronym

[00:16:20] standing for Fermented Oleo-Saccharides,

[00:16:22] Dysaccharides, Monosaccharides, and Poly-Ales.

[00:16:25] And in English, those are different types of carbohydrates

[00:16:29] that basically absorb water.

[00:16:31] It'll create gas and that's why we bloat, right?

[00:16:35] And it could cause also that chronic diarrhea,

[00:16:39] that chronic constipation.

[00:16:40] So I'm going to give that person low FODMAP foods

[00:16:44] for 30 to 90 days.

[00:16:46] Typically that's what it takes.

[00:16:48] If you're young and you have a mild case,

[00:16:51] 30 days are pretty good to go.

[00:16:54] And you can start at that low FODMAP protocol

[00:16:58] any time you want.

[00:16:59] So six years later, you're starting to have

[00:17:01] bloating going on a low FODMAP protocol.

[00:17:03] See if that works without even dealing with the supplements.

[00:17:07] But I paired the supplements with the low FODMAP diet.

[00:17:10] And then the third protocol or modality is a liquid diet.

[00:17:16] This is not the one I recommend.

[00:17:17] I've used it a few times in my office

[00:17:19] with very severe cases.

[00:17:21] But it is not usually the favored one

[00:17:24] because it's called the elemental diet

[00:17:26] and it's just approaching that you are drinking

[00:17:29] throughout the day.

[00:17:30] That's it.

[00:17:31] And it really is recommended for at least 21 days.

[00:17:35] So it is effective, but who can do that?

[00:17:39] It's a very difficult thing to do.

[00:17:42] Are there any mainstream, perhaps supplements

[00:17:46] or products that are particularly supportive of that?

[00:17:48] And when I'm talking about mainstream products,

[00:17:50] I'm thinking about supplements like elglutamine

[00:17:53] that have been shown or talked to be able

[00:17:57] to support the integrity of the gut lining,

[00:18:00] broths, collagen, things like everyday staples

[00:18:05] that you're starting to become more popular.

[00:18:07] Yeah, I'm a huge fan of elglutamine.

[00:18:12] I have a gut reboot, which is another product

[00:18:15] that I make that I love.

[00:18:17] And I use that as my main one for addressing leaky gut.

[00:18:21] I use it myself ahead of this morning.

[00:18:23] I have it all the time because it's got elglutamine,

[00:18:26] slippery elmer, marshmallow, root zinc,

[00:18:28] carnacean, all these things that help heal the gut.

[00:18:31] So I'm a huge fan of elglutamine.

[00:18:33] I'm a huge fan of bone broth if it's done correctly.

[00:18:36] Vowel has to be cooked for 24 hours and beef is 48 hours.

[00:18:41] So if it's gelatinous at room temperature,

[00:18:43] it's got the three amino acids,

[00:18:46] prolamine, arginine and glutamine to help heal the gut.

[00:18:50] And collagen, I'm an enormous fan of collagen.

[00:18:54] I am all about collagen.

[00:18:56] I do my own collagen that are super clean.

[00:18:59] And the confluate saline actually is where the bones come from.

[00:19:02] But I do, I'm big on collagen because there's so much science

[00:19:06] that shows that those amino acids

[00:19:09] are what helps to heal that intestinal lining.

[00:19:12] So those are all terrific healing agents that you can all get.

[00:19:17] You can make them at home and drink them.

[00:19:20] But I am a, that's not going to address the killing.

[00:19:24] It's not going to address the overgrowth.

[00:19:26] So while it will heal,

[00:19:28] it's not going to address the issue.

[00:19:31] Okay.

[00:19:32] And what are your thoughts on alcohol?

[00:19:34] At a time perhaps when we're trying to heal the gut,

[00:19:39] many of our listeners are going to be in that group

[00:19:43] that have got busy lives and busy families and they come home

[00:19:48] wired and tired and stressed,

[00:19:50] don't have a great deal of time,

[00:19:52] but always like to sit down with a glass of wine

[00:19:54] just to try and unwind at the end of the day.

[00:19:56] Is alcohol problematic when you've got a compromised gut

[00:19:59] as we were discussing?

[00:20:01] Absolutely.

[00:20:02] So it is, it's in that class of inflammatory foods,

[00:20:05] plus the fact that it has a wine,

[00:20:08] especially there's a lot of sulfates and sulfates in it.

[00:20:11] It's not my favorite, it's spiked blood sugar levels.

[00:20:14] There are some new wines out there, which I'm so grateful for.

[00:20:17] I'm not a wine drinker personally,

[00:20:19] but I have a million people that I work with who have that glass of wine

[00:20:22] or two when they come home.

[00:20:24] So there are cleaner wines that don't spike blood sugar levels as much.

[00:20:30] But I favor more things like,

[00:20:34] tequila, which is highly less processed.

[00:20:37] And some vodka's and some scotches or whiskey's things like that.

[00:20:43] Those will be better than beer for sure.

[00:20:46] Beer is gluten, beer is just, it's high on carbohydrates.

[00:20:51] It's going to spike your blood sugar level.

[00:20:53] It's going to poke holes in your intestinal lining.

[00:20:55] It's really one of the worst beverages out there.

[00:20:58] And wine is not my favorite as well as I was mentioning for those reasons.

[00:21:02] So it's not a helper.

[00:21:07] And I'm a big fan of living, right?

[00:21:12] Life is for the living.

[00:21:13] So we have to find this balance.

[00:21:15] So I would say maybe do a tequila or maybe take a break

[00:21:18] and don't only do it on the weekends

[00:21:20] or find another way to bring down your cortisol,

[00:21:24] whether it's going for a walk or meditating or reading

[00:21:28] or hugging or something like that,

[00:21:31] that will bring down your cortisol from a very stressed day.

[00:21:34] Stress is not going to help the intestinal lining either.

[00:21:37] No.

[00:21:38] Amongst everything else, right?

[00:21:40] But yeah, so that I'm not a big fan.

[00:21:43] So I have these categories of food for sport

[00:21:46] and food for survival.

[00:21:47] Yeah.

[00:21:48] That is for food for sport.

[00:21:50] So we want to have some sport occasionally.

[00:21:53] So that would be my occasional, you know.

[00:21:55] Okay.

[00:21:56] No, that's good to know.

[00:21:57] I think a lot of people out there will be rushing over

[00:21:59] to the bottle shop to buy their tequila put on top.

[00:22:04] You mentioned gluten and again this is the one word

[00:22:09] that comes up so many times in the conversations.

[00:22:12] We have a lot of active listeners who participate

[00:22:17] in whether it be strength training, endurance training,

[00:22:19] but really, really like to get out and hit the gym,

[00:22:24] hit the pavement, get the steps in.

[00:22:28] And perhaps they're not adverse to this low carbohydrate

[00:22:32] or supposedly wonderful low carbohydrate way of eating

[00:22:36] that everybody seems to be an advocate for these days.

[00:22:41] If from even from an athletic perspective,

[00:22:44] our listeners wanted to fuel themselves outside of

[00:22:51] or perhaps fuel themselves with the usual staples of bread,

[00:22:54] pasta, all of which contain gluten.

[00:22:58] Is there an upside to consuming these?

[00:23:00] Are they bad for everybody?

[00:23:03] Yeah.

[00:23:04] So this is again that that feeds back to one size fits all.

[00:23:08] If you are a heavy weightlifter or you are a runner

[00:23:13] and you are burning, you are burning lots of calories

[00:23:17] and you need energy.

[00:23:19] If you don't have storage, if you don't have fat storage,

[00:23:22] that's basically our carbohydrates that we're storing.

[00:23:25] And we're using them for when we need them.

[00:23:28] If you don't have a big storage, then you have to supply

[00:23:32] a new supply every time you want to have endurance.

[00:23:38] So I used to work with a woman who was an elite athlete.

[00:23:43] She was a 100 mile runner and she competed

[00:23:49] and she did not have any fat storage.

[00:23:52] I mean, she would run a marathon every morning just for a little job.

[00:23:56] Right?

[00:23:57] So she needed more carbohydrates for sure.

[00:23:59] So it depends what your body composition is

[00:24:02] and how much you're using.

[00:24:04] So elite athletes like that,

[00:24:06] I've worked with professional hockey players who are just burning

[00:24:09] and they need lots of carbs.

[00:24:12] Now, what kind of carbs is the question?

[00:24:15] Sure, they're going to burn through pasta and all that stuff

[00:24:18] and it's going to supply them with some carbohydrates.

[00:24:21] I'd love to see their blood sugar and their insulin

[00:24:23] to see how they're processing that.

[00:24:25] Before I would recommend a blanket statement,

[00:24:28] but I know that I work with people who are elite athletes

[00:24:33] and they need the better source is going to be sweet potatoes,

[00:24:38] yams, rice, quinoa, things like that

[00:24:44] that are a little bit less processed than the pasta and the bread.

[00:24:49] Now there are some breads that you can get

[00:24:51] and you can do gluten free,

[00:24:53] but there are gluten free carbohydrates

[00:24:55] that are accessible to everybody.

[00:24:57] So those are things, you know,

[00:24:59] the purple potatoes which are really high in antioxidants

[00:25:01] is a great source of carbohydrates.

[00:25:04] So vegetables remember have carbohydrates.

[00:25:07] So I'm all about protein, fat and fiber for everybody

[00:25:11] and your carbohydrates are going to come from your fiber basically

[00:25:16] and choose your fiber wisely.

[00:25:19] So I would tend to go more for those kind of carbs

[00:25:23] than I would for the processed cookies, carbs

[00:25:27] and all the processed stuff.

[00:25:29] They give runners and things like that.

[00:25:31] Just eat real food.

[00:25:32] I know a lot of people,

[00:25:33] if they're running America on the League of Banana,

[00:25:35] which is great, you know?

[00:25:37] It's got some carbohydrates, it's got some blood sugar.

[00:25:40] Fruit juice, but it also has fiber.

[00:25:42] So it slows down that spike.

[00:25:45] What you're trying to prevent is a spike in blood sugar.

[00:25:48] So even if you're an elite athlete

[00:25:50] and you're surviving on carbs

[00:25:52] and you might be sick then,

[00:25:53] you still might have blood sugar dysregulation.

[00:25:56] So I'd have to look at labs to see,

[00:25:58] but that is something that I would recommend

[00:26:01] is eating real food.

[00:26:03] If nuts are great source of carbs as well.

[00:26:07] You don't want too many because it's great fat.

[00:26:09] But you just don't want too many.

[00:26:11] But it would really depend upon the person and their activity.

[00:26:15] I've worked with Freddie Couples,

[00:26:17] who's one of our all-time greatest golfers.

[00:26:21] We've seen he does a lot of walking,

[00:26:24] but he didn't do a lot of high intensity.

[00:26:27] So he didn't need that many carbs.

[00:26:30] He did better, his performance was better

[00:26:32] when he had less carbohydrates.

[00:26:34] Okay, yeah, interesting.

[00:26:36] It's good to know.

[00:26:37] So tell me a little bit about Food Frame.

[00:26:40] So you book Food Frame,

[00:26:41] what can we expect because I mentioned before

[00:26:44] that in this time where everybody has access

[00:26:48] to the internet and social media

[00:26:50] and there are advocates for every sort of diet

[00:26:52] and food has become very much a religion

[00:26:55] and there are arguments for both camps.

[00:26:57] And you mentioned that perhaps

[00:27:00] all of the camps or dietary camps

[00:27:03] are good for you or for somebody

[00:27:05] at some stage in your life.

[00:27:07] And perhaps it isn't best to ignore

[00:27:11] or exonerate one over the other.

[00:27:13] So if I was confused about food

[00:27:16] and I had a copy of Food Frame,

[00:27:18] what would I expect after reading it?

[00:27:21] So Food Frame basically highlights

[00:27:24] six different diet types.

[00:27:27] So it really covers who is the best for

[00:27:30] and who wouldn't really thrive on this.

[00:27:33] It explains it in great detail

[00:27:36] and then it tells you it's got lists of foods

[00:27:39] to enjoy and foods to avoid.

[00:27:42] And I did that because just like everybody else,

[00:27:45] I used to buy the latest and greatest

[00:27:47] new diet book out there or new food philosophy

[00:27:50] and I'd be like, I'm doing this.

[00:27:52] I'm totally doing this.

[00:27:53] And so I would do it.

[00:27:54] And I'd be like, what's happening?

[00:27:56] You know, I can't tell you how many times

[00:27:58] me included, I went on keto

[00:28:00] and I thought, oh, this is, I'm going to just thrive.

[00:28:03] And I just did not do that great on keto.

[00:28:06] You must have realized, well, most women don't

[00:28:09] and people with a lot of stress don't really thrive.

[00:28:12] Men thrive much better on keto.

[00:28:14] I could even get into ketosis.

[00:28:16] I had to have exogenous nutrients

[00:28:18] to get into ketosis.

[00:28:19] So not every diet type is right for every person

[00:28:22] and that's why I created Food Frame

[00:28:24] because I see it.

[00:28:25] And so if somebody comes into my office,

[00:28:27] I mean, I'm working with somebody right now.

[00:28:29] I'm exhausted.

[00:28:30] She's gained all this weight.

[00:28:31] She's, you know, read the latest vegan diet,

[00:28:34] saw the latest vegan food video or movie.

[00:28:38] And I said, this is all wrong for you.

[00:28:41] She was having chronic bloating, same thing.

[00:28:43] I switched her diet.

[00:28:44] She's lost all this weight and her clarity

[00:28:47] is so much better.

[00:28:48] Her brain clarity or energy, she's exercising,

[00:28:52] exercising every day.

[00:28:53] She doesn't have any fatigue.

[00:28:54] I mean, it's crazy, right?

[00:28:56] When you just make a little tweak

[00:28:58] according to what best suits you.

[00:29:00] Right?

[00:29:01] Even when I was writing my book,

[00:29:02] my agent was saying that publishers don't want

[00:29:05] to talk about all different diet types.

[00:29:07] They want one philosophy.

[00:29:09] They want one religion.

[00:29:10] Right?

[00:29:11] And sell that religion.

[00:29:13] That's not what's good for people.

[00:29:15] So it's really crazy that because it works for you,

[00:29:20] that's awesome.

[00:29:21] It's really awesome.

[00:29:22] And I think a lot of those books work for a large

[00:29:25] sect of people, which is awesome.

[00:29:27] But the other people are like, what's wrong with me?

[00:29:31] Right?

[00:29:32] And it's not that they're flawed.

[00:29:33] They're just not, you know, it's like,

[00:29:35] you can't go into a store and buy a shirt.

[00:29:38] That's one size doesn't fit everybody.

[00:29:40] Right?

[00:29:41] Totally.

[00:29:42] And I love that philosophy because typically

[00:29:45] the majority of the health books out there come

[00:29:48] about from the author's discovery with a dietary

[00:29:54] intervention that has worked for them and has fixed

[00:29:56] their problems.

[00:29:57] And so I'm going to write a book, Fix My Problems.

[00:29:59] Here we go.

[00:30:00] And lo and behold, doesn't fix my problems.

[00:30:02] Exactly.

[00:30:03] It does for one but not everyone.

[00:30:06] So that's, yeah.

[00:30:08] Tell me just a little bit about female success on

[00:30:12] keto then because I have been hearing a lot

[00:30:15] of people that have adopted keto, female friends

[00:30:18] have adopted keto and it just hasn't worked.

[00:30:21] And I've been reading about, you know, hormones

[00:30:24] and the like fasting maybe that doesn't work so well

[00:30:28] for females as well.

[00:30:30] So I'd be very interested to hear your perspective on it.

[00:30:33] Yeah, it's funny.

[00:30:34] It's, yeah, it was a convention maybe last year

[00:30:40] a functional medicine convention and somebody

[00:30:42] very knowledgeable and just published a book was

[00:30:46] just all about fasting.

[00:30:48] And she had great information and it was all good

[00:30:50] and you know all the studies were correct

[00:30:53] and all the impact was correct.

[00:30:55] And I raised my hand and I said, well, what about

[00:30:57] people who have blood sugar dysregulation if they

[00:30:59] have low blood sugar, like let's just, oh yeah,

[00:31:02] those people shouldn't do it.

[00:31:03] Right.

[00:31:04] Well of course they can't do it, you know,

[00:31:07] because it's not for them.

[00:31:09] So fasting is great for somebody who needs blood sugar

[00:31:12] balance, right?

[00:31:14] So somebody who, so somebody who has diabetes

[00:31:19] or insulin resistance or pre-diabetic

[00:31:22] or they're climbing up on there.

[00:31:24] Maybe there's more sedentary, maybe they eat some carbs.

[00:31:28] That would be good for them to do intermittent fasting.

[00:31:32] But not if you have low blood sugar.

[00:31:35] I mean I've had people come in my office

[00:31:37] and they're like, I'm so dizzy.

[00:31:39] Of course you are, you are hypoglycemic.

[00:31:41] You cannot do intermittent fasting.

[00:31:43] If you're dizzy at all when you stand up,

[00:31:45] those are typically blood sugar dysregulation science.

[00:31:48] It could be blood pressure as well,

[00:31:50] but it's not always, but it's usually.

[00:31:53] And so I would say to that person,

[00:31:55] you need to eat two to three hours,

[00:31:57] every two to three hours.

[00:31:59] Have some protein, some fat, some nuts

[00:32:01] or protein six something because you can't go

[00:32:05] too long without your blood sugar just dropped too much.

[00:32:08] Then for keto, you know,

[00:32:12] occasionally I see women that it works for.

[00:32:15] Those for people keto, these are both covered

[00:32:19] or keto is covered on my book along with keto, paleo,

[00:32:22] autoimmune protocol, low lectin, vegetarian

[00:32:25] and low FODMAT.

[00:32:27] And then I go in extensively into my detox

[00:32:30] and the way of eating on my detox.

[00:32:34] But for somebody with keto,

[00:32:37] if there's a cancer diagnosis,

[00:32:40] sugar feeds cancer cells.

[00:32:42] So I'm going to suggest keto.

[00:32:44] If there's major, if you've got type one diabetes,

[00:32:47] I'm sorry type two diabetes and you're fully,

[00:32:50] you're A1C is seven or eight.

[00:32:52] I'm going to say let's try keto if you can do it.

[00:32:56] And that they'll usually respond with that,

[00:32:59] but slowly.

[00:33:01] You put a guy on keto nine times out of 10,

[00:33:04] they're just going to drop away.

[00:33:06] But also if you don't have a gallbladder,

[00:33:09] you are not, I would not recommend keto.

[00:33:12] I felt diet is not going to work so well for you.

[00:33:15] Exactly.

[00:33:16] It's going to really mess you up.

[00:33:18] If your C.M. on a stool test is not good

[00:33:20] or if your bile is very coagulated,

[00:33:24] we got to fix that before you start,

[00:33:27] you know, doing a lot of making fat,

[00:33:31] 75 to 85% of your calories.

[00:33:34] Yeah.

[00:33:35] That's good to know.

[00:33:38] Skipping breakfast.

[00:33:40] So oftentimes I'll hear that I'm just not hungry in the morning,

[00:33:44] so I won't eat till lunchtime.

[00:33:47] And while some people almost proclaim this as a badge of honour,

[00:33:52] when I look at their health,

[00:33:54] maybe they're carrying way too much weight.

[00:33:56] I wonder if, you know, is that a good thing?

[00:33:58] Should I be waking up and should I be hungry?

[00:34:01] Is that an indication that perhaps my metabolism

[00:34:04] is working more efficiently than it should be?

[00:34:07] Because if I, like I wake up in the morning,

[00:34:10] I'm ravenous, like I have to eat,

[00:34:12] and I eat big, big, big breakfast.

[00:34:14] But then I have many other friends that just,

[00:34:16] you know, I'm not even hungry.

[00:34:17] If I don't eat, then I don't,

[00:34:20] it's not a concern to me.

[00:34:22] Is that, where do you stand on skipping breakfast?

[00:34:25] Yeah, so breakfast is a great meal.

[00:34:28] I think, you know, it breaks your fast,

[00:34:30] and I think what you do for breakfast,

[00:34:32] if it's pancakes, you know, not, you know,

[00:34:35] it's gonna be like sugars.

[00:34:36] Unfortunately, a lot of our breakfast choices are high sugar,

[00:34:40] which is crazy.

[00:34:41] So I'm not a big fan of that.

[00:34:43] So given that, if we're talking about a protein fat type of

[00:34:47] breakfast, I think people innately,

[00:34:51] some people are not breakfast eaters.

[00:34:53] So I don't have an issue if you want to wait till noon.

[00:34:56] Again, if you're low glycemic,

[00:34:58] I'm gonna not suggest that.

[00:35:00] I'm gonna say have a couple of almonds before you go to the

[00:35:03] gym or, you know, have some almond butter with,

[00:35:06] you know, pieces of celery or a hard boiled egg

[00:35:09] or half an avocado before you get to the gym or something.

[00:35:12] Yeah.

[00:35:13] So that you're not, but if you're thriving

[00:35:15] and you're not eating for that period of time

[00:35:17] and you don't get to food till noon,

[00:35:20] I'm okay with that.

[00:35:22] Unless what we're eating at noon is, you know,

[00:35:25] a pizza with a side of fries, then I'm not okay with that.

[00:35:28] So if, you know, given the fact, I mean, you know,

[00:35:31] assuming that you're eating real food protein fat and fiber

[00:35:34] and you're just not hungry, there are also,

[00:35:36] you know, I test people for ghrelin.

[00:35:39] And ghrelin is the hormone that our brain makes to tell us

[00:35:42] that we're hungry.

[00:35:43] Yeah.

[00:35:44] Right?

[00:35:45] And leptin is our hormone that tells us we're full.

[00:35:47] So sometimes people's ghrelin can be dysregulated.

[00:35:50] So that is, if it's a real issue and they're just not hungry,

[00:35:55] they've lost their appetite, then I'm going to look into that.

[00:35:58] There are some people who don't really eat until dinner time.

[00:36:02] They just aren't hungry.

[00:36:04] So in that's a case where I feel like if you're exercising

[00:36:07] and you're eating well, you should be hungry.

[00:36:10] Yeah.

[00:36:11] Right?

[00:36:12] If you're not hungry in the morning,

[00:36:13] you should be hungry soon.

[00:36:14] Yeah, definitely.

[00:36:16] Oh, no, that doesn't make sense.

[00:36:18] So we're kind of coming up on time,

[00:36:20] but I've got a couple of questions.

[00:36:22] First one is daily habits and practices.

[00:36:25] And this could be outside of diet

[00:36:27] that you see quite frequently that people are doing

[00:36:32] unbeknown to them that are negatively impacting their health.

[00:36:36] And that could be mobile phones in the early hours

[00:36:43] of the morning, so disrupting their sleep

[00:36:45] and then that would impact perhaps their mood the next day,

[00:36:49] their food choices the next day.

[00:36:51] Everything like that, or fasting.

[00:36:54] Fasting, hard and fast and prolonged fasting.

[00:36:58] Again, there are camps for both of those.

[00:37:00] But I'm interested in these habits or daily practices

[00:37:03] that are becoming more popular

[00:37:05] that people again put in their hand up saying,

[00:37:07] yeah, I'm really pleased to be doing this.

[00:37:09] But you might think in the back of your mind,

[00:37:11] I'd be wary.

[00:37:14] Yeah, sleep is huge for me.

[00:37:17] Yeah.

[00:37:18] You know, just like sleep is when we repair.

[00:37:21] It's when we take inventory.

[00:37:23] It's when we clean things out.

[00:37:25] It's just your body needs sleep.

[00:37:27] It's just not negotiable, right?

[00:37:29] We need sleep.

[00:37:30] We need proper sleep

[00:37:31] and everybody needs a different amount of sleep.

[00:37:33] Now if you're having 10 hours or more,

[00:37:35] something's probably going on, right?

[00:37:38] But if you're having less than,

[00:37:40] I mean most guys can live with six hours of sleep.

[00:37:43] But I say, if you can do six hours of sleep

[00:37:45] four days a week and try and get seven to eight hours

[00:37:48] a couple of times or more a week, that would be great.

[00:37:51] You know, I work with a lot of men who just pop out of bed

[00:37:54] at 4.30 or 5.

[00:37:55] And they're wide open and their eyes are wide open.

[00:37:57] They're ready to go.

[00:37:59] So, you know, I'm looking at their adrenals.

[00:38:01] And, you know, when we age our sleep schedules

[00:38:03] change a bit.

[00:38:04] Our adrenals change.

[00:38:05] So, and, you know,

[00:38:07] sleeping through the night is a huge thing.

[00:38:09] So if you're waking up in the middle of the night,

[00:38:11] it's usually adrenals.

[00:38:12] It could be blood sugar.

[00:38:13] If you're waking up sweating,

[00:38:14] it could be hormones or liver detox.

[00:38:16] Fine.

[00:38:17] So I'm looking at all those,

[00:38:18] which I usually can see in a blood test.

[00:38:20] So sleep is huge.

[00:38:22] Water, hydration.

[00:38:23] I cannot tell you how many people are dehydrated.

[00:38:26] We drink everything but water.

[00:38:28] Yeah.

[00:38:29] I don't know why.

[00:38:30] You walk down the beverage aisle in the market.

[00:38:32] There's why do we need so many choices?

[00:38:34] I'm not sure.

[00:38:35] We just really actually need water.

[00:38:37] Occasionally, I'll get people in my office

[00:38:38] who just don't even drink water.

[00:38:39] They drink everything else but water.

[00:38:41] I'm just always amazed by that.

[00:38:43] So hydration and hydration,

[00:38:46] correct hydration is really important because

[00:38:50] here in the U.S.,

[00:38:53] the water systems or public water systems

[00:38:55] are just so polluted.

[00:38:56] So it's really important to drink clean water.

[00:38:58] It's a great source of toxins if you're not.

[00:39:01] And then fun.

[00:39:03] Fun is really important.

[00:39:05] We are working, working, working, working, working.

[00:39:07] And our sense of fun is let's go out and toss our bodies

[00:39:10] and have six drinks and eat pizza.

[00:39:13] Right?

[00:39:14] And yeah, that's probably fun, right?

[00:39:17] But it's not healthy fun.

[00:39:20] So not to say you can't go out and have a drink or two,

[00:39:24] but we just tend to overdo that.

[00:39:27] So fun is unplugging, laughing and interacting

[00:39:31] and doing things like bring us joy

[00:39:34] and pleasure.

[00:39:35] It doesn't have to be spending money.

[00:39:37] It could be anything, just anything.

[00:39:40] So I can tell you the virtues.

[00:39:42] You probably know them all for meditation.

[00:39:45] I've been trained in transcendental meditation.

[00:39:48] I am not a big meditation person.

[00:39:50] I've tried to put it into my rituals.

[00:39:53] For me, my head just ends up going.

[00:39:56] And maybe that's the point of why I should be meditating.

[00:39:59] But it isn't the way I bring my mind

[00:40:02] Adrenals down.

[00:40:03] I'm much better in a bathtub or reading a book

[00:40:06] or going for a walk, things like that.

[00:40:08] So you don't always have to do it that way.

[00:40:11] But you do have to focus on your adrenals.

[00:40:13] We have way too much simulation between the phone

[00:40:16] is just a huge thing for us with all the simulation,

[00:40:19] the texting and the emails and you're on your computer

[00:40:21] and the emails are great.

[00:40:22] Everything's popping.

[00:40:23] So it's way too much for the system in the adrenal gland.

[00:40:27] So hugging your adrenals is a great way

[00:40:30] to go on hugging your adrenals and loving your adrenals.

[00:40:33] Those are all pretty key.

[00:40:36] Yeah, I like it.

[00:40:37] Definitely overstimulated.

[00:40:38] I saw a really interesting post on social media the other day

[00:40:42] and it was essentially talking to a group of teenagers

[00:40:46] who were wearing T-shirts that said bring back the 80s.

[00:40:50] And the comment was, in this world,

[00:40:53] take away your mobile phone, take away your internet,

[00:40:56] go back to the 80s, stand at a bus stop

[00:40:59] and put your feet for two hours while you wait for the bus to come.

[00:41:02] Because that's what we used to do.

[00:41:04] Right, and that's when you're created.

[00:41:06] That's right.

[00:41:07] Yeah, it's really...

[00:41:09] That's what I'm saying about the adrenals

[00:41:11] is we just have to stand at a bus stop

[00:41:14] and look at our shoes.

[00:41:15] You never hear kids say they're bored.

[00:41:18] Yeah, that's what important.

[00:41:19] And the other one that I miss that it's really a given

[00:41:22] and I'm sure your whole audience does anyway

[00:41:24] is move your body.

[00:41:26] I don't care, you don't have to be a marathon runner

[00:41:28] but you can hula hoop in your underwear at home.

[00:41:31] I don't care what you do but just get into your body

[00:41:34] and move it and get the blood flowing

[00:41:36] and it helps with mental, physical and gut

[00:41:39] and I mean I can't find anything it doesn't benefit.

[00:41:44] Absolutely, no, I agree with you 100%.

[00:41:47] Last question, your personal non-negotiables

[00:41:51] so you clearly have a wealth of knowledge

[00:41:54] and experience in all aspects of health.

[00:41:56] Are there any...

[00:41:57] Or what are the non-negotiables that you do each and every day

[00:42:01] that you will not forgo for anything

[00:42:03] to ensure that you crush that day?

[00:42:05] Yeah, I don't eat any processed food

[00:42:10] and when I say that I mean I eat healthy

[00:42:13] your processed food but I don't eat any...

[00:42:15] I mean I could walk down aisles in a market

[00:42:17] and I don't eat any of it.

[00:42:19] I mean I do not want chemicals in my body.

[00:42:22] Now I get them because I travel and I go to restaurants

[00:42:25] and it's just you know I stayed at Airbnb

[00:42:28] and all the chemicals that were in that house

[00:42:30] was just amazing to me.

[00:42:32] So, you know but I don't use chemicals in my home

[00:42:36] I drink clean water and I don't...

[00:42:40] You know I cook, I cook

[00:42:42] and if I could really encourage people

[00:42:45] to make one change in their life it's cook.

[00:42:49] Cook real food, food without labels.

[00:42:52] I do a lot of cooking when I'm home.

[00:42:55] So I travel a lot unfortunately but I bring

[00:42:58] a lot of food with me and I do as best as I can.

[00:43:01] So chemicals are big non-negotiable for me

[00:43:04] you won't find those cleaning products

[00:43:06] or any of my beauty products or anything like that.

[00:43:09] Sodas and all that kind of stuff

[00:43:13] I don't do any of that.

[00:43:15] That's totally non-negotiable.

[00:43:17] And I move my body maybe not every single

[00:43:20] solitary day but regularly I absolutely move my body

[00:43:24] and as I'm getting older I'm lifting more weights

[00:43:26] because that is integral for aging.

[00:43:29] And yeah, I don't do gluten

[00:43:35] unless I'm in Italy that's the only place

[00:43:37] I'll do gluten but I don't eat any gluten at all.

[00:43:40] Great, well I think you're walking the walk

[00:43:44] and talking the talk so it's clearly working.

[00:43:46] It's funny you mentioned chemicals

[00:43:49] and we made a business trip to the States last year

[00:43:55] and we had a week in Chicago

[00:43:59] and we booked an Airbnb and we went into the Airbnb

[00:44:02] and in every single room there were two or three

[00:44:06] of these plug-in fragrance things in the wall

[00:44:09] and we opened the front door

[00:44:11] and it felt like somebody had smacked me over the head

[00:44:14] and I was like, cool, that's cool, that's cool, that's cool.

[00:44:17] And boy that stuff doesn't go away.

[00:44:19] We pulled these things out of the wall

[00:44:21] and just put them in a box and opened the windows

[00:44:23] and opened the doors.

[00:44:25] This was in Chicago so it was cold coming from Australia

[00:44:27] it was five degrees or something crazy.

[00:44:30] And we just stood there with the doors open

[00:44:32] for hours and hours and hours

[00:44:34] and we were there for the entire week

[00:44:36] and we came away from there

[00:44:38] and everything that we owned

[00:44:41] was a particular fragrance.

[00:44:43] It was so insidious and it just interrupted

[00:44:45] so many systems I feel in the body

[00:44:48] and I wonder how many people are doing that?

[00:44:51] Everywhere.

[00:44:53] It's a little taxi, it's in every Uber

[00:44:55] and when I get into those cars

[00:44:57] I ask them very nicely to please remove that.

[00:45:00] I try to tell them if they're open

[00:45:03] if I get the sense that they're open

[00:45:05] those are a lot of chemicals

[00:45:07] you shouldn't probably be greeting those.

[00:45:09] It's everywhere.

[00:45:11] It's literally everywhere.

[00:45:13] So it's really, this is the demise

[00:45:18] is these chemicals that are...

[00:45:20] That's right and I think people typically

[00:45:23] picture consuming chemicals

[00:45:26] but there are other ways that we consume chemicals

[00:45:29] and they can be airborne from fragrances

[00:45:32] or healthcare products, transdermally

[00:45:35] we can spread them on whether it's toothpaste,

[00:45:37] shampoo, conditioner, moisturizer

[00:45:39] boy we're just...

[00:45:41] We're going to be pickled.

[00:45:43] Yeah and here in the US

[00:45:45] this is a new number and I'm sad to report

[00:45:47] but the FDA has approved 86,000 chemicals

[00:45:51] 86,000 and it's approved about 2,000 a year

[00:45:56] or more than any other country on the entire planet

[00:45:59] which is really sad so we have to be diligent

[00:46:02] and as you said we get them through

[00:46:04] what we're ingesting whether we're drinking it

[00:46:06] or eating it or what we're putting on our skin

[00:46:08] and what we're breathing.

[00:46:10] So there are pollutants everywhere

[00:46:12] our water is polluted, it's really bad

[00:46:14] I mean if you think about the cancer rates

[00:46:16] that are increasing and look at the labels

[00:46:18] of these foods that

[00:46:20] we're poisoning our children

[00:46:22] and it's just...

[00:46:24] It's unconscionable but at that Airbnb

[00:46:26] that I stayed at which was a beautiful home

[00:46:29] but the shampoo's the conditioners

[00:46:31] the body washes

[00:46:33] I just couldn't do it

[00:46:35] and the soaps everywhere

[00:46:37] and then the laundry

[00:46:39] I did my laundry there because I was desperate

[00:46:41] I was on the road for three weeks

[00:46:43] and they had tide pods and I went

[00:46:45] I'll just try it. I had to put it back in the next day

[00:46:47] because I could not wear my clothes

[00:46:49] it smelled so bad

[00:46:51] I just put it back in with water

[00:46:53] and it still wasn't...

[00:46:55] Oh no, we actually ended up washing our clothes

[00:46:58] in apple cider vinegar

[00:47:00] we put that in the washing machine

[00:47:02] so kind of wacky but

[00:47:04] I felt better for it.

[00:47:06] Oh sure, that's what I would do if I had that

[00:47:08] So it's really...

[00:47:10] that's where we can take action right away

[00:47:12] is make sure your chemicals are not in your food

[00:47:15] make sure they're not in your cleaning products

[00:47:17] Makeup

[00:47:18] there's a wonderful app called

[00:47:20] EWG the environmental working group

[00:47:22] I'm a huge fan of their work

[00:47:24] and you can go on their app

[00:47:26] and scan all your makeup

[00:47:28] and you can see everything

[00:47:30] food and they tell you how toxic it is

[00:47:32] that's why I'm a big fan of detoxing

[00:47:35] the average American woman

[00:47:37] comes in contact with over 200 toxins

[00:47:40] just before she's left the bathroom

[00:47:42] each morning

[00:47:44] our liver has to process those

[00:47:46] and it becomes congested

[00:47:49] so it's really important to clean out

[00:47:51] those toxins in our system

[00:47:53] Wonderful, boy oh boy

[00:47:55] lots to talk about

[00:47:57] What's next for you?

[00:47:59] What have you got lined up this year?

[00:48:01] I'm doing some TV stuff

[00:48:04] and we're pitching a new book idea

[00:48:07] so stay tuned

[00:48:09] Fantastic, and for all of our listeners

[00:48:11] that want to find out more about you

[00:48:13] they want to read your book

[00:48:15] they want to dive into the podcast

[00:48:17] and the blog contents and social media

[00:48:19] where can I send them?

[00:48:21] Yeah you can send them to my website

[00:48:23] and social media is the same thing

[00:48:25] nutrition it's R-I-S-A-G-R-O-U-X

[00:48:28] nutrition

[00:48:30] I have an online course about thyroid

[00:48:32] which we didn't even jump into

[00:48:34] but I was able to reverse my Hashimoto's

[00:48:37] and I know the struggle of living with Hashimoto's

[00:48:40] and underperforming thyroid

[00:48:43] so I address that

[00:48:45] in great detail in my course

[00:48:47] Cheating Optimal Thyroid Wellness

[00:48:49] and all social media

[00:48:52] is RISCWRNutrition.com

[00:48:55] Fantastic, thank you so much

[00:48:57] Well hopefully perhaps Hashimoto's and thyroid

[00:48:59] could be a conversation in the future

[00:49:01] but for now I will put all of those links

[00:49:03] in the show notes

[00:49:04] and Risa I really appreciate your time today

[00:49:06] it's been a fantastic conversation

[00:49:08] I think I've learnt loads

[00:49:10] So thank you again

[00:49:12] Well great to talk to you too

[00:49:14] Thank you so much for having me

[00:49:22] Thanks for listening to our show

[00:49:24] The Health Sessions

[00:49:26] Anything Health

[00:49:27] from our blog, free e-book or podcasts

[00:49:30] simply visit www.180nutrition.com.au

[00:49:35] Also if you have any questions or topics

[00:49:37] you would like us to see covered in future episodes

[00:49:39] we would really love to hear from you

[00:49:41] Simply drop us an email to

[00:49:43] infoat18nutrition.com.au

[00:49:46] And if you listen to us through iTunes

[00:49:48] and enjoy the show

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[00:49:51] So until the next time

[00:49:53] wherever you are in the world

[00:49:54] have a fantastic week