Speaker 1: You're listening to the weekend collective podcast from News Talks.
Speaker 2: It'd be resisting saying friend of the show. But she's
Speaker 2: a friend of the show. It's clear term, well high clear.
Speaker 3: Hello.
Speaker 4: I know it's been like literally eighteen years since I
Speaker 4: first started doing news. It was eighteen years ago. What, yeah,
Speaker 4: I'm serious. Yes, yeah, so I used to come in on
Speaker 4: Monday afternoons and every every week for on Monday afternoons
Speaker 4: with Joanny Watson And then.
Speaker 2: Really did you come in when you were a teenager
Speaker 2: or something?
Speaker 4: Oh, thank you very much writing in here.
Speaker 5: Yeah.
Speaker 4: Yeah, I've lived in New Zealand for twenty years now
Speaker 4: and it was within the first couple of years. Yes,
Speaker 4: so I am a friend of the show.
Speaker 2: I'll take you in a long time. And we, of
Speaker 2: course we bumped into each other in Queenstown, weren't we
Speaker 2: sort of end of were we at the end of
Speaker 2: a holiday.
Speaker 4: Or yes, yes, end of you know, enjoying skiin yeah.
Speaker 2: The South Island and all that lovely. Yes, we're both
Speaker 2: managing our children and looking forward to.
Speaker 4: Actually having them being back at school's to be fair,
Speaker 4: like both of you and I we we were at
Speaker 4: the airport and We're like, yeah, did you have a
Speaker 4: nice time? Yes, but you glad your children.
Speaker 2: Are going back to fact, well, yes, we are always
Speaker 2: sad the holidays over. So yes, hey. Now, now, by
Speaker 2: the way, we'd love to have your calls because pleas
Speaker 2: always happy to take your questions about nutrition if you've
Speaker 2: gotten any queries about how you can eat better or
Speaker 2: make a difference in your life. And actually for everyone
Speaker 2: who calls, Claire is giving away a free consultation with
Speaker 2: one of your team as well as a planner to
Speaker 2: the value of I think it's aout three hundred bucks worth,
Speaker 2: isn't it clear?
Speaker 4: Yeah, so one of my dietians of nutritions that mission nutrition,
Speaker 4: a planner and an eye must to help you sleep
Speaker 4: better because even though I, you know, work in nutrition,
Speaker 4: my my work is much broader than that. Do a
Speaker 4: lot of stuff in the sleep space, in the psychology space.
Speaker 4: So okay, supporting people to be healthier and well generally across.
Speaker 2: So we'll pick a caller sort of at random, but
Speaker 2: not really what pick a caller who we think deserves
Speaker 2: the pack and give us a callight hundred eighty ten
Speaker 2: and eighty By the way, funny when you said I'm
Speaker 2: ask I because we live in this the data online age.
Speaker 2: I immediately thought an imask that it was something you
Speaker 2: plugged into a USB and it was as the letter
Speaker 2: I mask, and I thought, oh, what's an I mask?
Speaker 2: But of course you meant literally your eyes naturally, like.
Speaker 4: One of the best school and school that literally changes
Speaker 4: your life, Like it's so good.
Speaker 2: Now. The first thing I want to talk about is
Speaker 2: and it goes back to a conversation I had with
Speaker 2: a nutritionist, yolks Ago, and the solution it was it
Speaker 2: was about basically eating better and eating less in a way,
Speaker 2: but the way to eat less was to in this
Speaker 2: conversation was like, well, make sure you start the day
Speaker 2: with protein, because if you eat the wrong foods, it
Speaker 2: can make you want to eat more of the wrong foods.
Speaker 2: I guess, And so is the key to reducing your
Speaker 2: craving to eat is actually to eat just specifically better choices.
Speaker 4: It's it's giving your body the nutrition that it needs,
Speaker 4: and then it's not going to You're not going to,
Speaker 4: like you said, you're not going to be seeking out
Speaker 4: sugary foods and salty foods and lots of you know,
Speaker 4: too much caffeine and all these because we're just a machine.
Speaker 4: We're just you know, and we need certain fuel to
Speaker 4: keep our body working properly. And the unfortunate thing is,
Speaker 4: in our modern environment, it does not a lot of
Speaker 4: the food that exists does not reflect or I'll rephrase that,
Speaker 4: it's not that exists. A lot of the food that's
Speaker 4: readily available and promoted and in your face does not
Speaker 4: necessarily reflect what the body needs. It's really, you know,
Speaker 4: the rise of the processed foods is a disaster in
Speaker 4: the quantity that people eat them because they're not supplying
Speaker 4: the vitamins and minerals, the fiber that your body needs
Speaker 4: to feel full, to feel satisfied. So sometimes it's really
Speaker 4: actually going back to the basics.
Speaker 2: Yeah, because I mean it's funny. I always remember that advice,
Speaker 2: and so when I'm having breakfast, I am sort of
Speaker 2: a weird that if I just have toast, I say
Speaker 2: to myself, maybe is this going to make you hungry
Speaker 2: hungry later on? Yes it is, and then I will
Speaker 2: make sure that if I am hungry later on or
Speaker 2: heavy eggs.
Speaker 4: Yeah, well, it's really one of I mean, there's so
Speaker 4: many different nutrients that we need, our body needs, you know, carbohydrate, protein, fiber,
Speaker 4: all the vitamins and minerals. Right, the focus on nutrition
Speaker 4: or a real interest area at the moment that the
Speaker 4: spotlight's kind of gone back on protein again, particularly in
Speaker 4: the perimenopause, menopause will phase so in that phase of life,
Speaker 4: so for you might know a lot about this in
Speaker 4: this phase if you're not. The average age for woman
Speaker 4: to go through menopause is age fifty one, and perimenopause
Speaker 4: is the seven to ten years for the majority of
Speaker 4: people prior to that, so it's quite a long time.
Speaker 4: And the average weight gain during that time is around
Speaker 4: eight kilograms. Why is that because three things one, well
Speaker 4: more than three things, but here's basic. Three things. One,
Speaker 4: you become more resistant to insulin, so basically your body
Speaker 4: doesn't work with carbohydrate as well.
Speaker 2: As it used to.
Speaker 4: Hormonal changes, meaning that basically, you women that may have
Speaker 4: had larger bums and hips and smaller waists, you end up,
Speaker 4: you know, like a man, tend to stall store fat
Speaker 4: around your middle and then your muscle mass declines. So
Speaker 4: because your muscle masterclines, you basically become less metabolically efficient.
Speaker 4: What that means is you're burning less calories just and
Speaker 4: it's not your fault. That's just how it is. And
Speaker 4: that means that with very little change the way that
Speaker 4: you are eating and exercise, the average woman game around
Speaker 4: eight kilos, which is just not fair. But that's that's
Speaker 4: how it is. But one of the what this is
Speaker 4: where proteins become of real interest because it is one
Speaker 4: of the things that is important for It's not just
Speaker 4: building muscle mass, you know, for super people that want
Speaker 4: to get rolled big at the gym like it helps,
Speaker 4: it helps maintain healthy muscle mass.
Speaker 2: As protein the punch line it is, it's I guess
Speaker 2: it's I just said that because it sounds like a
Speaker 2: good line, and it was alliterative as well, well, but
Speaker 2: it sounded like it is the punchline too.
Speaker 4: Well, it's really what we What we know is that
Speaker 4: if you know, if you don't get enough protein in
Speaker 4: your meals, it's highly likely that you are going to
Speaker 4: want to keep eating. And there's a there's there's a
Speaker 4: theory called the protein leverage theory, which is essentially your
Speaker 4: body is like an amino acid, which is what a
Speaker 4: protein's made up of foraging machine, and if you don't
Speaker 4: get enough of the amino acids, that it needs it
Speaker 4: will make you keep eating.
Speaker 2: Okay until you get enough. Well, this is this is
Speaker 2: exactly what she said to you. That is the direction
Speaker 2: that we're going on. And how do we get that now? Okay,
Speaker 2: we've got some calls to get into eight hundred and
Speaker 2: eighty and eighty though, and we'll let's get into it
Speaker 2: right now, shall we. Yeah, let's do it. Steve Hi,
Speaker 2: how you doing good? Thank you good?
Speaker 4: Good?
Speaker 6: So yeah, I would. I'm a coach and I would
Speaker 6: consider myself a high performance coach, and one of the
Speaker 6: key aspects at the foundation are sleeping, eating and exercise.
Speaker 6: Eating one is probably more challenging for me from a
Speaker 6: psychological point of view to convey because players on my
Speaker 6: team come from different cultures and what they think is
Speaker 6: a good cardcarb or diet. Really really struggle with how
Speaker 6: to deal with the cultural issues around diet and health,
Speaker 6: and it really challenging.
Speaker 4: So I used to work in professional rugby for many years,
Speaker 4: and I fully understand, you know, the challenges, and it's
Speaker 4: just you've got to meet people where they're at right
Speaker 4: and actually move people in ways which work for them.
Speaker 4: And you know, when I was working in a professional sport,
Speaker 4: it was very much the small wins and sometimes actually
Speaker 4: you know, changing the protein, getting them to drink more, swapping,
Speaker 4: you know, even just a variety in their carbohydrate was
Speaker 4: a win because I was never ever going to get
Speaker 4: some of those guys that had, you know, that was
Speaker 4: part of who they were to change. And food is
Speaker 4: so important to us on many levels. And if some
Speaker 4: people it depends in sports. Some people will be like, right, great,
Speaker 4: that's I'll try anything, and other people it's very difficult,
Speaker 4: particularly if they're not the main cook in the house
Speaker 4: or they you know, they live with parents and stuff.
Speaker 4: But it's trying to meet people where they're at. And
Speaker 4: this is with anything in well being and move wherever
Speaker 4: you can move.
Speaker 6: Pull.
Speaker 4: You need to pull different leavers for different people.
Speaker 2: What specific battles have you got with your the people
Speaker 2: that you work with, Steve.
Speaker 6: Oh Well, the challenge is their high school students or
Speaker 6: college students. Here is that it's upon the parents in
Speaker 6: terms of what they feed them and how they feed them.
Speaker 6: And I am really aware I have you know, you
Speaker 6: could see some of the eating patterns even when we
Speaker 6: come to a gathering and we put food together. But
Speaker 6: because of the cultural differences in terms of my role
Speaker 6: as a coach is you know, as a pakisa, it's
Speaker 6: very difficult for me to convey the message. I have
Speaker 6: the right intent, but I still haven't figured how to
Speaker 6: broker it. So it's an ongoing challenge.
Speaker 4: I used to do cooking lessons and this is what
Speaker 4: I used to do. So I would get the boys
Speaker 4: in and we would all kind of it was interesting,
Speaker 4: and they would they would bring ideas of what they
Speaker 4: would bring it home, and we made healthier versions of
Speaker 4: them and tried to tweak some of the recipes and things.
Speaker 4: They brought family recipes in, and we went through processes
Speaker 4: of going, oh can we swap this and swap that.
Speaker 4: It's just trying to understand that and see where you
Speaker 4: can move.
Speaker 2: I reckon, Steve, you start with the line, man, that
Speaker 2: food looks delicious, but let's see if let's let's have
Speaker 2: a look at it and see if it's really helping
Speaker 2: us achieve what we want to achieve on the sporting field,
Speaker 2: and just you know, start with the compliment and then
Speaker 2: get tough. Get tough anyway, Thanks Steve, cheers. All right,
Speaker 2: let's go to Beryl. Hello, Hello Tom.
Speaker 7: Then clear clear just what I wanted to bring up
Speaker 7: is that I know you're never adopted, you're nutritionals. Butt's
Speaker 7: keep your point of here. Do you think that having
Speaker 7: too much sugar in your diet can cause XMA?
Speaker 4: That's a very good question. My mum's actually an x men.
Speaker 4: My mum, my mum and dad a doctor and a nurse,
Speaker 4: and my mum specialized in exmas. Good question, I really
Speaker 4: like in terms, I would say no, Like I know
Speaker 4: that you're going to say lots of There'll be lots
Speaker 4: of books and there'll be lots of people online that
Speaker 4: will say that like the way that people eat, there
Speaker 4: can be definitely certain dietary triggers for some people though, dairy,
Speaker 4: for some eggs in younger people. But sugar is just
Speaker 4: like when you eat a piece of bread, it breaks
Speaker 4: down in your body to sugar. Like it's just like
Speaker 4: I know that people like to think that, you know,
Speaker 4: brown sugar or white sugar.
Speaker 2: It's like, well, if you sugar is sugar.
Speaker 4: Any carbohydrate turns into sugar in your body anyway, you know,
Speaker 4: Like it's just it's just a long chain of sugars
Speaker 4: joined together. That's all it is. So I would say,
Speaker 4: you know, the main things I have suffered with EXMA
Speaker 4: a lot in my life. So once you've kind of
Speaker 4: done there's you know, go and see your GP or
Speaker 4: if it's somebody else, get skin prick tests to see
Speaker 4: if there's any allergies. What are the key things that
Speaker 4: I you know, obviously your detergents, your water. For me,
Speaker 4: I have suffered with exma so badly for so many
Speaker 4: years and did all the dietary things. It ended up
Speaker 4: being chlorine. And I have got a chlorine filter in
Speaker 4: my house because I use all the eco things. You know, no, no,
Speaker 4: everything's no perfumed. I can't wear all these different things chlaoring.
Speaker 4: I knew, I know that I can't go into a
Speaker 4: swimming pool, But then it's the chlorine in my house,
Speaker 4: and it makes like the most difference. I've got a
Speaker 4: chlorine filter, and I've not used any steroid cream or
Speaker 4: any antibiotics ever since I moved into that house.
Speaker 2: Yeah, good stuff. Hey, just a question, thank you, Beryl.
Speaker 2: I am just on the sugar thing. So I've this
Speaker 2: is I made pancakes for my kids as a reward
Speaker 2: for just being good girls today. Yes, and I make
Speaker 2: my pancakes with buttermilk and flour and there's there's a
Speaker 2: bit of sugar and there making syrup and stuff, and
Speaker 2: it's something about the making them with the butter milk
Speaker 2: and milk. Anyway, I didn't funny, I was expecting that
Speaker 2: I would be starving at lunch time and I wasn't,
Speaker 2: And I was wondering why, because there's a.
Speaker 4: Decent amount of protein in buttermilk. I'm trying to think.
Speaker 2: Because they are because the buttermilk makes some rise really
Speaker 2: nice and.
Speaker 4: They feel quite sort of it's kind of like cottage
Speaker 4: cheese is if anyone's seen like cotta cheese has gone
Speaker 4: like crazy on the internet, like on TikTok and Instagram.
Speaker 4: Oh my god. But it's perfely like supermuckers are selling
Speaker 4: out of cotton cheese because it's very high in protein
Speaker 4: for its volume, and maybe buttermilk's the same. I actually,
Speaker 4: I'm off the top of my head, I don't know.
Speaker 4: But you know, eggs in there was eggs in there.
Speaker 2: Oh yeah, the three Well it was made pancakes for
Speaker 2: four and there's three eggs in there. There's not a
Speaker 2: lot of protein buttermilk, but there's two hundred grams of buttermilk.
Speaker 4: Yeah, so maybe well, I'll have to check out.
Speaker 2: We'll have to do that in the break because we need.
Speaker 4: To know because because basically you need around twenty to
Speaker 4: twenty five grams obviously highly variable from person to person
Speaker 4: of protein per meal. So breakfast, lunch, dinner, some people
Speaker 4: need all, some people need less, and to kind of
Speaker 4: feel satisfied and get what you need. And one of
Speaker 4: the biggest problems, particularly in here in New Zealand, with
Speaker 4: the way that we eat is it's tend to skewed
Speaker 4: towards high protein dinner. You know, one piece of ham
Speaker 4: in your sandwich at lunch and a tiny bit of
Speaker 4: milk or yoga at breakfast. I mean that is you're talking,
Speaker 4: you know, eight nine grams of protein not enough. So
Speaker 4: the distribution of protein is important. And I can only
Speaker 4: hope that.
Speaker 2: Yeah, we're going to we're going to while we're going
Speaker 2: to take a break, and we're going to google the
Speaker 2: amount of protein. And right now, just because my my
Speaker 2: pancakes are kind of awesome. In fact, I generally think
Speaker 2: whatever I cook, I'm the best in New Zealand at
Speaker 2: but that's probably overstating my ability. Anyway, twenty one and
Speaker 2: a half past four eight one hundred and eight ten
Speaker 2: eighty Jan and Kelvin and next a couple of spear
Speaker 2: lines there and as we as we mentioned at the start,
Speaker 2: all our callers, we will be from our callers selecting
Speaker 2: one person to receive a free consultation and a planner
Speaker 2: and an im asked to the value of three hundred
Speaker 2: bucks back in a moment. It is when he two
Speaker 2: passed four news talks'd be you know, yes, welcome back
Speaker 2: to the health I'm to bevers. My guest is clear turnball,
Speaker 2: by the way, clear turnbull dot co dot n Z.
Speaker 2: And that's Claire with an I.
Speaker 4: Yes, all the latter.
Speaker 2: As the fourth letter, by the way, no weird spelling
Speaker 2: c L A I R E. Turnbull at clear turnbull
Speaker 2: dot curtain z.
Speaker 6: Right.
Speaker 2: Let's Cary on with the call. Show it clear?
Speaker 3: Yeh?
Speaker 2: Jan Hello?
Speaker 8: Oh?
Speaker 9: Him? And Claire Hello? Hi. I saw her on the
Speaker 9: seven Chart program last week. That's Hillary. So we're talking
Speaker 9: thing to a nutritionist, wasn't you what's it.
Speaker 4: Not last week?
Speaker 10: No?
Speaker 4: I don't think it was last week. No, I don't know. No,
Speaker 4: tell me what the story about.
Speaker 9: Yeah, they were talking about flatulence, and I think the
Speaker 9: nutrition iss that it was caused by fiber. But I
Speaker 9: have found in I'd like your opinion on it with
Speaker 9: a certain foods like cabbage, onion and peas, things like
Speaker 9: it causes.
Speaker 4: So what we've got to remember is, yeah, so basically
Speaker 4: when food you've tuned it, it's gone through stomach and
Speaker 4: it goes into your intestine. One of the things that
Speaker 4: happen is it ferments, so you've got no oxygen down there,
Speaker 4: you get anaerobic fermentation. What does that cause gas? We
Speaker 4: all make gas. It's perfectly normal. It's normal for your
Speaker 4: stomach to increase in size after eating right. And the
Speaker 4: fact of the matter is, but there are some foods
Speaker 4: that increase the amount of gas that is produced and
Speaker 4: therefore increased flatulence, and you are absolutely onto it. These
Speaker 4: foods are things like cabbage of the brassica, pulses, so lentils,
Speaker 4: kidney beans, chickpeas, onions, garlic, and for people who've got
Speaker 4: irrital bow syndrome, those foods are can be problematic in
Speaker 4: large amounts and they have to manage the amount of it.
Speaker 4: So absolutely certain types of food can cause gas, and
Speaker 4: it's just managing the amount that you have.
Speaker 2: So great question, Thank you, No, Hey, thanks for your call. John. Actually,
Speaker 2: I remember at some stage that there was some product
Speaker 2: in the States called beano and it was and it said,
Speaker 2: have a teaspoon on your first mouthful of beans and
Speaker 2: it will stop the fletulance because it contained an enzyme
Speaker 2: to help you break down the beans. Is that likely
Speaker 2: to be true or possibly?
Speaker 4: Because essentially there's a certain So carbohydrates are like chains
Speaker 4: of sugars joining together, like really really really long chains,
Speaker 4: and it's carbohydrates of certain lengths, like you know, let's
Speaker 4: just say eight to twenty in a row. I don't
Speaker 4: quote me on that that caused these problems. So it
Speaker 4: may break those chains down so that they're different sizes.
Speaker 4: So yes, it that may be possible. But I mean,
Speaker 4: also if that was the solution, I feel like there's
Speaker 4: so much work that's gone on and health recently. I
Speaker 4: feel like that would be in every supermarket. So well,
Speaker 4: we never know.
Speaker 2: I mean, I'm surprised that what haven't used the haven't
Speaker 2: used the baked beans good for your heart, bean makes
Speaker 2: Baked beans make you out the more you fight the
Speaker 2: video feel, So eat baked beans for every man, every real.
Speaker 4: If you buy canned legumes, just to let you know,
Speaker 4: Chickpy's kidney beans. If you want, you need to rinse
Speaker 4: them very very well so that the liquid that they're
Speaker 4: in is not going to be you know, you don't.
Speaker 4: I've seen some people and they like throw it straight
Speaker 4: in the can and in the dish.
Speaker 2: That will make you particularly flegellent.
Speaker 4: Particularly flatulent. Yes, so good rinsing.
Speaker 2: Sonorous could even be the word.
Speaker 4: Yes, It's all part of the normal human process.
Speaker 2: I wonder if anyone who eats a can of baked
Speaker 2: beans without thinking, oh, this is going to have an effect. Anyway,
Speaker 2: let's carry on. It's enough of my pure humor. I Calvin, Hello,
Speaker 2: Hello there.
Speaker 10: Tim, and Gorath and and clear. I've always enjoyed eating
Speaker 10: different vegetables, you know, raw, and I particularly like swede,
Speaker 10: which I've always peeled them. Yeah, and when you eat
Speaker 10: a raw swede, that creamy colored one, not that there's
Speaker 10: some other white ones which look like giant reddish the
Speaker 10: proper swede. When you eat them raw, it just tastes
Speaker 10: to me like carrots. So maybe Tim should try it.
Speaker 10: But the actual skin on the outside, I peel it.
Speaker 10: I haven't tried eating that yet. But here's my question.
Speaker 10: When I buy carrot. I always buy nice, nice smooth
Speaker 10: carrots from the supermarket, and I never peel them. I
Speaker 10: just rinse them. But I've seen on cooking programs which
Speaker 10: I never follow. Yeah, but I well, very small amount
Speaker 10: of it. But last week in the soup market was
Speaker 10: the first time ever I'd seen carrots with the green stalks,
Speaker 10: not the fuzzy leafy things on the end, but just
Speaker 10: the green stalks, probably two or three inches long. And
Speaker 10: here's the big time question. I've never sort of eaten
Speaker 10: that stalk.
Speaker 1: Is that all?
Speaker 10: What is that all about? Because that seems to be
Speaker 10: the way they dished them up on these fancy Yeah.
Speaker 2: My guess is you don't eat it. It's just there
Speaker 2: for Yeah, I.
Speaker 4: Don't know, because some some you know, with some with
Speaker 4: some vegetables, for example, that it is dangerous to eat
Speaker 4: the leaves. I don't know, to be completely honest with you,
Speaker 4: whether you can eat carrot leaves or whether you can
Speaker 4: eat the I think you probably. I feel like you
Speaker 4: probably come that. I don't want to say that. Were
Speaker 4: they serving them on the program, Yes.
Speaker 10: On the plates, yep, all cooked up with you know,
Speaker 10: with other vegetables. But I've I had boiled up beetroot leaves,
Speaker 10: you know, the red le leaves, and they taste just
Speaker 10: like sort of cabbage. So that's okay. But I've just
Speaker 10: been curious about the carrots.
Speaker 4: Yeah, I mean I feel like I've eaten the top
Speaker 4: of you feel like I've eaten the top of cats.
Speaker 4: We're now fascinated.
Speaker 2: You did you know, Calvin that carrots didn't well you
Speaker 2: probably know this, actually, you know lots of things that
Speaker 2: they wh Yeah, they were either white or pale yellow,
Speaker 2: and they were domestic purple or orange.
Speaker 11: Yeah.
Speaker 10: Well the whole reason that they became orange was because
Speaker 10: that's a national color of the Netherlands.
Speaker 2: Yeah, it does sound like a preposterous idea, but it's
Speaker 2: got something to do with that. Yeah, hey, good on
Speaker 2: your coven. By the way, I didn't have any potatoes
Speaker 2: the other day, and I remember we were doing something.
Speaker 2: I thought, maybe I'll just boil and then fry some
Speaker 2: carrots along with some broccoli. What's the nutritional value of carrots?
Speaker 2: Because they did taste nice and sweet? Nice thinking they do?
Speaker 2: Are they really sugary? Are they good for you? Or
Speaker 2: what they do?
Speaker 4: Have it? They do?
Speaker 10: You know?
Speaker 4: On all vegetables are on like all things are on
Speaker 4: a spectrum, right, And yes, they are sweeter vegetables than
Speaker 4: other things, but they come with the fiber in the
Speaker 4: problem is when you start juicing them, right, because then
Speaker 4: when you're ducing, your removing the fiber. When you just
Speaker 4: wash them, keep the skin on the outside, and you're
Speaker 4: eating them whole as part of the vegetables, you do
Speaker 4: not need to matter. You know. Variety is the absolute
Speaker 4: thing to go for with vegetables because the color of
Speaker 4: them is a benefit. So yeah, yes, they are sweeter,
Speaker 4: and the problem really comes when people juice a lot
Speaker 4: of them.
Speaker 2: Okay, yeah, Actually juice's bad ideas. Just eat the vegetable
Speaker 2: because you have a glass of water. Yes, actually, oh
Speaker 2: my goodness, did I give some good nutrition?
Speaker 4: Well done?
Speaker 2: Okay, right, let's take some more calls. Leslie Hello, yea.
Speaker 5: Hi him clear Hello.
Speaker 4: Yeah.
Speaker 5: I suffer from sort of naise or at times when
Speaker 5: I eat certain foods, like I drink quite a bit
Speaker 5: of coffee in the day, and I kick myself and
Speaker 5: I've got quite an acid stomach, and I'd like to
Speaker 5: sort of getting more alkaline bath. Yes, can I do?
Speaker 4: Yeah? So that's really well, the first thing if that's
Speaker 4: a challenge for you. It's important to go to your doctor. Well,
Speaker 4: next time you go to your doctor, check in with them. Yeah,
Speaker 4: just to check that you have got not got helokoback
Speaker 4: to pylori, so you can get a bacteria that overgrows
Speaker 4: in the stomach which can cause that problem. So it's
Speaker 4: very nice that the stomach is an acidic environment. It's
Speaker 4: meant to be. It needs to be because when food
Speaker 4: has left your mouth, it goes into the stomach and
Speaker 4: the acid is essential. It kills the bacteria and it
Speaker 4: makes it safe for the rest of the food to
Speaker 4: be absorbed. So it's not that we want we don't
Speaker 4: want our stomach to be our clime. We want it
Speaker 4: to be acidic. We just don't want that acid coming
Speaker 4: back up our backup the pipe it came down, right,
Speaker 4: So we do want an acidic stomach. But obviously if
Speaker 4: it's causing you symptoms and it's feeling painful, what you've
Speaker 4: got to say is so we know that if you're
Speaker 4: too much caffeine, too much alcohol can cause that spicy food.
Speaker 4: But again, one of the key things is to just
Speaker 4: check that it's not one of these bacterial overgrowth kind
Speaker 4: of problems in there, So go and get that check
Speaker 4: from your GP first, because you don't. People often start
Speaker 4: on antacids for like years and years and years and
Speaker 4: they don't look at the kind of key problem the
Speaker 4: other thing, which is not eating too late at night.
Speaker 4: So if it's this is often a problem for people
Speaker 4: in the evening. You need to give your stomach a
Speaker 4: rest before you lie down, because that's when the food
Speaker 4: can kind of the acid comes out of the stomach
Speaker 4: and goes back up woods and that can cause a problem. Yeah,
Speaker 4: big gap.
Speaker 2: There, Thanks Leslie. Thanks for you col Just a quick question.
Speaker 2: I did remember someone telling us that potatoes once they've
Speaker 2: been cooked and called having.
Speaker 4: A lower glicy mac connect. Yes, why is there because
Speaker 4: the start changes. So again, when we think a carbohydrates
Speaker 4: are just chains of sugars joined together, right.
Speaker 2: And even if you reheat them, it's still.
Speaker 4: Basically it just changes the way in which they are.
Speaker 4: It's like that the different shapes. If you imagine these
Speaker 4: these little circles are all in somewhere in stars and
Speaker 4: some are in lines, and and if you imagine that, basically,
Speaker 4: when you cook a potato and then you cool it,
Speaker 4: the shape of it kind of changes, and it has
Speaker 4: what's called a lower GLACI theic index, which will lower
Speaker 4: your blood sugar level, Like won't have as high an
Speaker 4: impact on your blood sug level. So cool. Potatoes are great,
Speaker 4: but most people eat mixed meals anyway, like you eating
Speaker 4: potatoes with protein and fat, which in itself reduces funny.
Speaker 2: I have just noticed that potatoes when we've eaten, when
Speaker 2: we've called them and then reheated them, I actually I
Speaker 2: think I almost prefer these you.
Speaker 4: Yeah, yeah, I agree, makes.
Speaker 2: Them feel like more newer potatoes.
Speaker 4: They're quite potato salad young.
Speaker 2: Oh yeah yeah. Potato cella for years, got so much
Speaker 2: talking about yeah yeah, well we yeah, exactly right. We're
Speaker 2: going to be back in just a moment with your
Speaker 2: calls and questions. Got some interesting ticks too, we'll get
Speaker 2: to as well. If you have ticks to us, said
Speaker 2: two or three. I'm going to pick out there and
Speaker 2: Joe as next. But there are some spear lines on
Speaker 2: I went on, it's twenty four minutes to far news talks.
Speaker 2: You'd be yeah, you're back with the health AP. I
Speaker 2: guess nutrition is clear, turnbull clear, turnbull dot code atis
Speaker 2: before you go, some more calls clear which are lining up.
Speaker 2: Here's a couple. I had jaw surgery on Monday, and
Speaker 2: I'm on a non cheue diet for six weeks. I'm
Speaker 2: already sick of smoothies, mesh, vegetables, and yogurt. Any ideas
Speaker 2: for things to eat?
Speaker 4: Oh my gosh, I did that back in Nah.
Speaker 2: I should have given you a warning about the ones.
Speaker 4: I used it when I worked in hospitals. I help
Speaker 4: people do this all the time. It's it's a real bore.
Speaker 4: I mean, I'm not gonna lie. That is a really
Speaker 4: it's a real challenging thing. There is only so many
Speaker 4: things that you can can you wait for the day
Speaker 4: that you can have smat is it got to be
Speaker 4: completely soft, I mean even no chewing, no chewing, So
Speaker 4: I mean maybe it's just different things to stick in
Speaker 4: your smoothies, mesh, vegetables and yogurt. I guess it's mash fish,
Speaker 4: like you know some people when I was working with
Speaker 4: older people who have swallowing issues who have to continually
Speaker 4: eat like that forever. You get quite clever with making
Speaker 4: like fish with cheese, sauce and like literally mashing it
Speaker 4: Like sauces are good. Gravy is good, you.
Speaker 2: Know, like like a tuna sort of thing which has
Speaker 2: been mixed up with a bit of something.
Speaker 4: It's really like it's if you actually start with the
Speaker 4: kind of soft food and even when you like overcook pasta,
Speaker 4: like it goes really really soft, and you do it
Speaker 4: in like a cheese sauce, that kind of thing can
Speaker 4: actually well. And even mints with mints, And I actually
Speaker 4: learned this when I was My brother lives in France,
Speaker 4: and this is how they kind of make up. You
Speaker 4: use a blend, you know, using a blender, and that's
Speaker 4: how you make a really good lasagna. Actually you get
Speaker 4: the mints and you blitz it up a little bit
Speaker 4: because you can. That can be done so that hopefully,
Speaker 4: I know it's hard. It's not from working in hospital.
Speaker 2: Scrambled eggs can.
Speaker 4: Yeah, it's just about the way that you It depends
Speaker 4: how much you can open your mouth, like this is
Speaker 4: the like it all. It all depends on where you're at.
Speaker 2: It's got go through a straw. That's as opposed to
Speaker 2: if it's a mushy thing on a spur.
Speaker 4: Yeah, I mean, if it's got to go through a straw.
Speaker 4: There is only so many options that are going to
Speaker 4: be there. If you are going to in a week
Speaker 4: or two time get to the point where you've got
Speaker 4: a bit more space and you're able to have soft food,
Speaker 4: then there's more options. But it is I appreciate it's
Speaker 4: a very challenging six weeks.
Speaker 2: Yeah, okay, sorry, we can't really help you apart from
Speaker 2: mix up your vegetables and just stick it all on
Speaker 2: the blender and see how you go. That must actually sources.
Speaker 6: Maybe can you.
Speaker 4: Yeah, And there's you know, there's some really good there's
Speaker 4: I mean, you should have been given some guides by
Speaker 4: I would hope.
Speaker 2: They probably probably Yeah, yeah, okay, thoughts and prayers for
Speaker 2: you there. Okay. One other texts before you go to
Speaker 2: our calls is Hi, guys, what foods are good for
Speaker 2: lifting your mood? I'm posting in and pausal, I've seen
Speaker 2: big changes in my mood over the years. Appreciate your thoughts.
Speaker 4: That's from sooths So such a good question. So one
Speaker 4: of the keith that there's so many good important things here.
Speaker 4: Absolutely making sure that you're getting five to six vegetables
Speaker 4: to day. Like we know that the evidence around eating
Speaker 4: enough fruits and vegetables makes a big difference to people's
Speaker 4: mood having oily fish, so like there's there's higher doses
Speaker 4: of a Mega three, So it may even be if
Speaker 4: you're not having oil fish a good couple of times
Speaker 4: a week, looking at a really good quality a Mega
Speaker 4: three supplement would be something to look at if you
Speaker 4: are and then having high fiber foods. I mean, the
Speaker 4: main thing, if you are continually struggling with your mood
Speaker 4: and you are eating you know, plenty of whole fruits
Speaker 4: and vegetables, lots of fiber, lots of Amiga three, those
Speaker 4: oily foods, and you are in that phase, it isn't
Speaker 4: you know, go and talk to a doctor about whether
Speaker 4: you can any hormonal support might help there, because it
Speaker 4: is just and honestly, it's just something that some people
Speaker 4: don't have to you don't have to put up with
Speaker 4: because there's only so much that you can do if
Speaker 4: your hormones are playing against you and you need, you know,
Speaker 4: maybe to make.
Speaker 2: By the way, sadines are they yes solo?
Speaker 4: Yeah good?
Speaker 2: I just want to check that. And that's a nice
Speaker 2: retro food three as well as yeah, bring back the sardine, right,
Speaker 2: Let's carry on, Joe high.
Speaker 8: That's good. Afternoon, till then, Claire, Well love startines for
Speaker 8: a start that I'm a full time caregiver for my
Speaker 8: partner who had a brain bleed some years ago, and
Speaker 8: so I have to it can't swallow very well. As
Speaker 8: you just mentioned, I do a bit of mishmash. But
Speaker 8: my main concern is nails are very very fungus like
Speaker 8: and a lot of kerotine underneath, and so I'm just
Speaker 8: wondering what would be the best foods or foods to remove.
Speaker 8: Of course, he lacks a lot of sugary things, and
Speaker 8: I removed that. I give him a lot of aviga
Speaker 8: trees and and lots of and protein, but he really
Speaker 8: if I was on there, you just need to kick
Speaker 8: somel days. And that's the problem.
Speaker 4: Yeah, it's so challenging, and I feel I feel for
Speaker 4: you that it's just it's you know, you're doing a
Speaker 4: great job. It's a it's a big thing. And it's
Speaker 4: really hard to control someone else's food when they've got
Speaker 4: their own likes and tastes and things. I mean, what
Speaker 4: we know for healthy skin, hair and nails they cut.
Speaker 4: Some of the key things are getting adequate protein. So
Speaker 4: making sure that his meals have got plenty of protein
Speaker 4: and is important for all of those different things. Zinc
Speaker 4: which is in seafood, so making you know adequate fish
Speaker 4: and other types of seafoods are really good as well
Speaker 4: as red meat is a really good source of zinc.
Speaker 4: So those are the kind of the key things in
Speaker 4: terms of the and vitamin sea sapprenty fruits and vegetables.
Speaker 4: When it comes to like I think you said, a
Speaker 4: fungal infection or an issue with the thickening of the
Speaker 4: nail that may not be related to nutrition at all
Speaker 4: and be something that you would definitely be worth going
Speaker 4: talking to your doctor about because it may be some
Speaker 4: infection that actually needs to be true with medication rather
Speaker 4: than nutrition. So if you've got the kind of basic spectrum, right,
Speaker 4: I definitely seek extra support from your GPM if there's
Speaker 4: a particular fungal problem with the nail.
Speaker 2: Yeah, okay, thanks for you call, Joe. Let's keep it
Speaker 2: moving John.
Speaker 8: Hello, Hello, good afternoon.
Speaker 6: My wife she's type two diabetes.
Speaker 8: Yes, what she has found is that.
Speaker 11: Eggs help keep.
Speaker 1: Her or drop two childar levels. What's your type on network?
Speaker 4: Yeah, Well, basically different people have different responses in but
Speaker 4: you know, eggs are protein and fat, so they don't
Speaker 4: have any carbohydrate in them, so they're not going to
Speaker 4: cause rise in bloogic levels like bread, pasta, rice or
Speaker 4: any other carbohydrate containing food. So I mean that doesn't mean,
Speaker 4: you know, people with diabetes do not need to avoid
Speaker 4: or carbohydrate, but they need to be quite specific about
Speaker 4: the type and amount. But you've raised a really good point,
Speaker 4: which is what Tim and I were talking about before,
Speaker 4: is the importance of making sure that you get enough
Speaker 4: protein in each of your meals, which is important for everybody,
Speaker 4: but particularly with type two diabetes because that will help
Speaker 4: with the blood sugar level management.
Speaker 2: Yeah, okay, or good John, thanks for call. Right, let's
Speaker 2: go to Kevin.
Speaker 11: Hello, Yeah, how are you too?
Speaker 6: Good?
Speaker 11: Things?
Speaker 9: Good good?
Speaker 11: I've got a couple of handy tips for cooking.
Speaker 4: Okay.
Speaker 11: The first one is, well, you know, it could be
Speaker 11: any fish, but you know I can put it here
Speaker 11: that a decent size of snapper pillop, yeah, Russia punt
Speaker 11: in the man to oven bag. Just tuck an under
Speaker 11: punt in the microwave for a minute fifty seconds and
Speaker 11: you will never have fish any other way.
Speaker 4: No quick, quick and easy in the microwave.
Speaker 2: Really, why is it so good.
Speaker 11: It's still you'd have to try to believe it. It's incredible.
Speaker 11: You know. You know how you can steam fish, Yeah,
Speaker 11: and that tastes not too bad. But put in the
Speaker 11: microwaves as quicker and not as much meat.
Speaker 4: Well, if that keeps you, it keeps you eat anything
Speaker 4: that gets people eating more fish.
Speaker 2: I'd still want to fry it with a little bit
Speaker 2: of butter, Or still wouldn't they actually actually just a
Speaker 2: quick one on the frying with a little bit of butter.
Speaker 2: So like if I did the carrots and ball them,
Speaker 2: and I think I fancied as being a bit like
Speaker 2: a cheft, so I, you know, toss them in the
Speaker 2: frying pans, just with a bit of butter and toss
Speaker 2: them around till they've got a bit of a going
Speaker 2: to them. Got a bad idea, or you're not too worried.
Speaker 2: The thing is it may eat them.
Speaker 4: Yeah, Well, having some saturated fat in your diet is fine.
Speaker 4: So I use butter when I make scrumbled eggs, I.
Speaker 2: Use butter butter.
Speaker 4: But but I don't But I don't eat a lot
Speaker 4: of pastry. I don't eat lots of biscuits and processed
Speaker 4: food that's got a lot of process I think that
Speaker 4: there's room to have a little bit of cream, a
Speaker 4: little bit of butter if you're not eating like all
Speaker 4: of the processed food and I you know, I have
Speaker 4: thee meat, I eat a lot of fish. So if
Speaker 4: I want to make my scrumbled eggs with a bit
Speaker 4: of butter, it's fine. But if people are eating a
Speaker 4: lot of the other fattier foods and processed foods, you know.
Speaker 2: Now is it safe to say on that? So you
Speaker 2: know how the salt is the devil and people talk
Speaker 2: about you've got to watch a man of sodium. You
Speaker 2: having a new diet, and so my wife will sometimes
Speaker 2: mentioned to me, should you be seasoning that or something?
Speaker 2: And my argument is like, darling, we don't need any
Speaker 2: processed foods. Adding salt to taste is safe as how
Speaker 2: it's is unless you've but of course it's going to
Speaker 2: be a point where you overdo it. But we do.
Speaker 2: If you're doing your own cooking and seasoning to taste,
Speaker 2: is that still potentially a problem or generally you'll make.
Speaker 4: That's how much? And you know so in New Zealand,
Speaker 4: I think it's around seventy percent of our salt comes
Speaker 4: from processed food, and in process food the salt is
Speaker 4: not iodized, which is a problem because we we need
Speaker 4: I we need id in right. But if you're not,
Speaker 4: and you're like me and we have very lit a
Speaker 4: processed food, you know you can have a little bit
Speaker 4: of salt. The main thing is with your salt grinder.
Speaker 4: It is amazing how much can come out in a
Speaker 4: very palm your past, because that is you know, it's
Speaker 4: it's we really need to be getting less. So it's
Speaker 4: just like, yes, having a little bit. But what we've
Speaker 4: got to remember with salt is that your palate gets
Speaker 4: used to a certain level of salt, and therefore, if
Speaker 4: you want to take the balance out there, it is
Speaker 4: using slightly less, which for a couple of weeks will
Speaker 4: be like me and this taste a bit bland, But
Speaker 4: then you recalibrate your taste buds. Okay, so it's it's
Speaker 4: split in the middle. Yes, a little bit in cooking
Speaker 4: is fine in your situation, but a little bit when
Speaker 4: you're using a salt grinder, a little bit cantain a
Speaker 4: lot well.
Speaker 2: Actually, and I say it's always worth holding it in
Speaker 2: your palm and just giving it a twist because if
Speaker 2: you're putting it onto a light colored food, you may
Speaker 2: not actually see how much salt's coming out. That's the trip,
Speaker 2: by the way, on the pastry front, I think I'm
Speaker 2: going to get you around to.
Speaker 4: Tri microsotic us that I've seen so many peoples.
Speaker 2: I just want to see Clear Turnbull not getting stuck
Speaker 2: into one of my arm and pastries. And then I'll
Speaker 2: tell her what went into it. And I don't care
Speaker 2: who cares. It's delicious. It's a treat anyway. Eight minutes
Speaker 2: to five news talks he'd.
Speaker 3: Been you can see.
Speaker 2: And welcome back to the health. Sorry is busy having
Speaker 2: a chat with Claire about my cross song and the
Speaker 2: and the and the the armored cross song I make anyway.
Speaker 2: But back to business. My guest is Clear Turnbull, and
Speaker 2: we were giving away. We are giving away, I say word,
Speaker 2: because we've made a decision a consulting, free consultation and
Speaker 2: a planner as well as an imask. And the winner
Speaker 2: of that is our caller, Steve, who has young rugby
Speaker 2: players who he's trying to influence on their eating habits
Speaker 2: and get past the sort of cultural traditions they have
Speaker 2: on stuff they eat. So Steve you're the winner.
Speaker 4: Congratulations yep.
Speaker 2: So our producer will be giving you a course Steve
Speaker 2: to get your email and Clear will be in touch
Speaker 2: with that. We've got about forty seconds to go. Actually,
Speaker 2: you haven't watched much of the Olympics, have you, because
Speaker 2: you're so flawed out.
Speaker 4: I know, I'm desperate to and I was when I
Speaker 4: walked in here and you've got all the flags going
Speaker 4: and I'm like, oh, this.
Speaker 2: Is this right. The fun fact was we're discussing this
Speaker 2: is that a lot of those top athletes, you know,
Speaker 2: in terms of nutrition, they can get away with all
Speaker 2: sorts of sins, can't they.
Speaker 4: They can eat a lot, they can eat a lot. Anyway, Yeah,
Speaker 4: I'm sure there's been a lot of organization and planning
Speaker 4: to get the nutrition right to get their sporting.
Speaker 2: Exactly on top four. Hey, thanks for coming and Clear
Speaker 2: lovely to see you and Clear Turnbull dot co dot Nz.
Speaker 4: That's great, thank you and we'll look forward to next time.
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