WEBVTT - Dr Libby Weaver: You're not getting enough nutrients

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<v Speaker 1>You're listening to the Weekend Collective podcast from News Talks EDB.

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<v Speaker 2>Yes, welcome back to the Weekend Collective. By the way,

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<v Speaker 2>Weekend Collective. We get our hours up very quickly after

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<v Speaker 2>they've concluded, and this will be no different. But you,

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<v Speaker 2>of course you're here right now. So this is the

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<v Speaker 2>Health Hub and we're going to have a chat about

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<v Speaker 2>just how busy our lives are with school, you know,

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<v Speaker 2>school runs, sports, drop offs, appointments with stuck in trap,

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<v Speaker 2>we're running eight late for something. But there's this talk

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<v Speaker 2>about burnout versus I mean, are you burning out and

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<v Speaker 2>or are we just living busy lives and we need

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<v Speaker 2>to be able to cope with it. But of course

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<v Speaker 2>does a nutrition play a part of that? And of

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<v Speaker 2>course I mentioned nutrition because joining us she is a

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<v Speaker 2>nutritional biochemist and she's very familiar in news talks, a

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<v Speaker 2>B audiences, and she's joining us now is doctor Libby Weaver.

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<v Speaker 2>Good afternoon, Tim, Good afternoon to you.

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<v Speaker 3>Thanks so much for having me join you for this chat.

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<v Speaker 2>Thanks for coming on board. I was about to say

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<v Speaker 2>that we're coming across on zoom and you're The office

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<v Speaker 2>you are in is quite an intriguing background because it

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<v Speaker 2>looks to me like you're trying to get a little

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<v Speaker 2>bit of copper intake or something.

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<v Speaker 3>It's funny that, given that copper is so important for

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<v Speaker 3>our iron absorption and iron utilization once it's inside us.

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<v Speaker 3>So it's very funny that you say that. No, I'm

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<v Speaker 3>in beautiful burly heads in Queensland this afternoon. Where make

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<v Speaker 3>you jealous? It's twenty degrees in sunshine.

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<v Speaker 2>Ah, well it's cold here, but I like about a

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<v Speaker 2>thirteen degree here, but the sun is still shining. Thank goodness.

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<v Speaker 2>Is there something just on that? Just to get into it,

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<v Speaker 2>there are always sort of topics to jure social media,

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<v Speaker 2>people talking about being burnt out or and it seems

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<v Speaker 2>to be almost the I don't want to say it's

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<v Speaker 2>a trend, but we are stating our level of burnout

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<v Speaker 2>more frequently, and I look at what previous generations have

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<v Speaker 2>gone through and put up with where are we at

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<v Speaker 2>with that? And does nutrition play a part in how

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<v Speaker 2>we are dealing with our busy lives.

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<v Speaker 3>I love this as a thing to ponder, tim, and

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<v Speaker 3>my answer, of course is yes, nutrition plays a role

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<v Speaker 3>in absolutely everything, including our resilience. And we can dig

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<v Speaker 3>right into that, which I think I hope will be

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<v Speaker 3>really helpful to listeners. But firstly that the idea of

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<v Speaker 3>burnout is actually it's not a medical condition, but and

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<v Speaker 3>I agree with you, it is a term that is

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<v Speaker 3>probably overused right now, but there are certainly some people

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<v Speaker 3>for whom it's very real, and it's described as unrelent fatigue,

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<v Speaker 3>a sense of exhaustion that's not relieved by sleep, and

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<v Speaker 3>it persists. And it's also it's very much linked, certainly

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<v Speaker 3>the World Health Organization link it to the workplace, to

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<v Speaker 3>our professional lives. But obviously, when someone is genuinely burnt out,

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<v Speaker 3>and i'll describe the chemistry of that in a moment,

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<v Speaker 3>of course, it can impact our personal lives. So essentially, so,

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<v Speaker 3>cortisol is a really beautiful substance that we make inside

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<v Speaker 3>of us. When we make the right amount of it,

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<v Speaker 3>it has a lovely anti inflammatory effect, and when we

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<v Speaker 3>make too much, it changes many aspects of our metabolism.

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<v Speaker 3>It disrupts our ability to regulate blood glucose. But when

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<v Speaker 3>we ask when in our brain, we've got our hypothalamus

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<v Speaker 3>the master control center. It talks to the petuittory and says, hey,

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<v Speaker 3>we're either stressed or we're not. And if the signal

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<v Speaker 3>is sent to the petuittory, that there is stress. And

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<v Speaker 3>I'd love to sort of unpack what people perceive stress

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<v Speaker 3>is these days, because I think it's playing into that

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<v Speaker 3>that then sends a message to the adrenals you need

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<v Speaker 3>to make things like adrenaline and cortisol. So after many

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<v Speaker 3>years of the petuitory demanding cortisol production from the adrenals,

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<v Speaker 3>I think part of what happens is the body can

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<v Speaker 3>no longer supply the amount that's required. We need magnesium,

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<v Speaker 3>big group vitamins, and vitamin C to literally be able

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<v Speaker 3>to make cortisol, and when we can't meet demand, that's

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<v Speaker 3>when the symptoms of burnout, genuine burnout actually kick in,

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<v Speaker 3>which is the fatigue, the muscle soreness, the stiffness, or

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<v Speaker 3>essentially conditions of inflammation then start to kick in.

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<v Speaker 2>How does I mean, how does does the what's the

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<v Speaker 2>role of healthy lifestyles? And I know we're here to

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<v Speaker 2>talk about nutrition in the sort of space, but something

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<v Speaker 2>as simple as going for a walk and exercise and

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<v Speaker 2>other things like that that because I mean, everything ties

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<v Speaker 2>in together, isn't in the great White I'm a just

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<v Speaker 2>about to sing out and John the circle of life.

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<v Speaker 2>But I mean, it's not simple, is it. It's not

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<v Speaker 2>just a case of you know, where you take this,

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<v Speaker 2>eat this vegetable or eat this. There's a whole holistic

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<v Speaker 2>thing to the way we perceive things and their attitude

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<v Speaker 2>to burnout and stress. And you stop me anytime, because

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<v Speaker 2>I think that's my question somewhere in there.

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<v Speaker 3>Yeah, and I agree with you. I do feel we've

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<v Speaker 3>made there's this tendency right now to make health really complicated.

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<v Speaker 3>And for some people it is. I'm not denying that,

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<v Speaker 3>but there are also for many people, there are some

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<v Speaker 3>real basics, some real fundamentals that we're not necessarily doing

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<v Speaker 3>so well at so we literally require nutrients, require the

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<v Speaker 3>whole range of nutrients for our body to be able

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<v Speaker 3>to function at its best. And a lot of people

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<v Speaker 3>might get enough food, but they don't necessarily get enough

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<v Speaker 3>nutrition because when they're relying on ultra process food and

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<v Speaker 3>too much takeaway food that can be lacking in nutrients.

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<v Speaker 3>Then of course there's the movement that going for a walk,

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<v Speaker 3>the stretching, just the using of our body in a

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<v Speaker 3>physical capacity, exposure to sunlight, exposure to sunshine, getting good

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<v Speaker 3>quality sleep. So there's so many, you know, real basic

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<v Speaker 3>fundamental requirements that I call the body our earth suit,

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<v Speaker 3>that our earth suit needs, and for some of us,

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<v Speaker 3>we're just not doing that well enough, and we tend

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<v Speaker 3>to think then that there's something really complex that's required.

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<v Speaker 3>When I like to get the basics right and then

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<v Speaker 3>let's see what's left over.

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<v Speaker 2>So when it comes so eating a processed diet, if

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<v Speaker 2>you are cooking your own food, buying your own and actually,

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<v Speaker 2>let's not pretend that's easy for everyone, because you know,

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<v Speaker 2>buying fresh fruit and vegetables and things, there's a cost

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<v Speaker 2>to all that. But if you are able to do

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<v Speaker 2>your own cooking or providing for yourself, is that generally

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<v Speaker 2>that everything in moderation sort of question answers it or

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<v Speaker 2>because the leading question after that is is there a

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<v Speaker 2>role for vitamins and supplements or are they just expensive wheaze?

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<v Speaker 3>So it really so, I very much think that supplementation

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<v Speaker 3>is required for people these days. I wish it wasn't

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<v Speaker 3>the case. I'm the first person on the planet who

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<v Speaker 3>wish we could get everything we need from our food

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<v Speaker 3>these days. But because of depleted soil levels of certain nutrients,

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<v Speaker 3>because of the constant, persistent, relentless production of stress hormones,

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<v Speaker 3>and also our exposure to more pollutants than ever before

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<v Speaker 3>through what we eat, drink, and absorb through our skin,

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<v Speaker 3>air quality, etc. We literally require more nutrition to be

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<v Speaker 3>able to deal with those pollutants and those persistent elevated

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<v Speaker 3>stress hormones. So you sort of couple that together with

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<v Speaker 3>depleted soil levels, and that is a key role for

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<v Speaker 3>supplementation to play for a lot of people these days, unfortunately.

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<v Speaker 3>And then of course there's the times in our life

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<v Speaker 3>where certain groups in the population actually require an amount

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<v Speaker 3>of nutrition that they might not be able to get

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<v Speaker 3>from food. So, for example, across the menstruation years, women

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<v Speaker 3>need eighteen milligrams of iron per day just to prevent

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<v Speaker 3>deficiency and to put and that's quite a lot. So

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<v Speaker 3>to put that into context, it's just over half a

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<v Speaker 3>kilogram of beef each day. Now, I'm not suggesting everyone

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<v Speaker 3>goes out and starts viewing that, but easy for some

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<v Speaker 3>favor for everybody. So there are times in our life

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<v Speaker 3>where our requirements have actually increased and we can do

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<v Speaker 3>it through food if we're very dedicated and very focused

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<v Speaker 3>on it. But that takes education, and it also takes

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<v Speaker 3>a real commitment to eat for society, whereas a lot

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<v Speaker 3>of women across that time in their life, unfortunately are

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<v Speaker 3>still influenced by sort of dieting mentality or restricted eating

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<v Speaker 3>in some way, and so meeting iron requirements can be

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<v Speaker 3>really tricky with answers.

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<v Speaker 2>That sort of sounds quite I mean that that makes

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<v Speaker 2>me feel very It makes me feel anxious that we've

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<v Speaker 2>got this catastrophe that we can't get what we need

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<v Speaker 2>from our from our flora and fauna in terms of

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<v Speaker 2>just our own environment eating wise, it feels really bad.

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<v Speaker 2>I mean, I think you need to give me some

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<v Speaker 2>hope on.

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<v Speaker 3>This and get well. It's partly I dedicated one of

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<v Speaker 3>my cookbooks to farmers. I got to know a lot

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<v Speaker 3>of local farmers too, because if farmers stopped caring, the

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<v Speaker 3>world's going to fall apart. So the quality of everything

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<v Speaker 3>stems from the soil. And it's why I wish, you know,

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<v Speaker 3>I encourage people to go to farmers markets if they

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<v Speaker 3>have access to them, and you know their names, and

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<v Speaker 3>shake their hands and thank them for the food that

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<v Speaker 3>they grow, because, as I said, if they stop caring, honestly,

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<v Speaker 3>everything will fall apart, because it really does begin with

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<v Speaker 3>the health of the soil, and our knowledge of that

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<v Speaker 3>is really growing. And it's also where if we can

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<v Speaker 3>you know, if you live in an apartment, if you

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<v Speaker 3>can grow things in a pot on your balcony, or

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<v Speaker 3>if you can have some raised garden beds, if you

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<v Speaker 3>do have a backyard. It is sort of returning to

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<v Speaker 3>what our grandparents did, but it's it's really worth that

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<v Speaker 3>time and investment in. Certainly from my values perspective, are.

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<v Speaker 2>There simple things when it comes to my producer is

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<v Speaker 2>chatting to because I heard you on Chatting on Mike

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<v Speaker 2>Mike Costkings Show a week or two ago, and there

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<v Speaker 2>was you made a comment about the copper pipes that

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<v Speaker 2>we don't. We actually get copper from the fact that

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<v Speaker 2>we used to get water supply from copper pipes, and

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<v Speaker 2>because the copper helps you absorb by it and things

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<v Speaker 2>like that. But my producer was saying that there's a

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<v Speaker 2>thing you can buy and stick in your kettle called

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<v Speaker 2>it it's like an iron lucky iron fish, and it's

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<v Speaker 2>just basically it helps contribute that important mineral to our diet.

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<v Speaker 2>I mean, are there simple things we can do like that?

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<v Speaker 3>So I actually haven't dug into the veracity of that.

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<v Speaker 3>So it's a trend that's come out of Asia and

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<v Speaker 3>is used in Asian cooking, and I'm really hopeful that

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<v Speaker 3>there is some veracity to it and that it is effective,

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<v Speaker 3>that it does translate to that iron actually being able

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<v Speaker 3>to enter human blood. I don't know if there's been

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<v Speaker 3>any research done on it yet, but it's certainly something

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<v Speaker 3>that comes up quite regularly in my chats about iron.

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<v Speaker 2>It's it's a random thought. It just intuitively followed that

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<v Speaker 2>when you were talking about copper pipes. So I would

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<v Speaker 2>have never have thought of, like, I mean, should I

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<v Speaker 2>be buying myself a copper kettle to mcap of tea?

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<v Speaker 2>But I mean these it's part of our environment, doesn't it.

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<v Speaker 2>And at luck cast iron cook where I don't know

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<v Speaker 2>is there anything to be I know we're getting into

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<v Speaker 2>it feels we're getting into wacky territory.

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<v Speaker 3>But then maybe not really, No, not really. And it's

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<v Speaker 3>and I consider all of you know, I look so

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<v Speaker 3>much sadly, so much nutrition information these days is marketing.

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<v Speaker 3>It's not robust nutrition science. And it's partly why I

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<v Speaker 3>look to history for lessons, I guess, and a common

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<v Speaker 3>sense approach. I try to very much approach things with

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<v Speaker 3>that common sense had on And certainly I agree with

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<v Speaker 3>you very much. You know, we've changed what we cook

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<v Speaker 3>our food in, we've changed what we obtain our drinking

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<v Speaker 3>water through in our homes in saying that we've got

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<v Speaker 3>to be a little bit careful with copper because we

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<v Speaker 3>don't need very much of it. We only need about

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<v Speaker 3>one milligram, so about a thousand micrograms per day, whereas

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<v Speaker 3>other nutrients we need a lot more of.

0:11:52.161 --> 0:11:54.001
<v Speaker 2>Can you please over to it. Can you put that

0:11:54.041 --> 0:11:57.681
<v Speaker 2>in context for us? Because we hear numbers and micrograms millograms,

0:11:58.361 --> 0:12:00.841
<v Speaker 2>What does that actually look like in terms of where

0:12:00.881 --> 0:12:04.281
<v Speaker 2>we would so for instance, water's flying through our copper pipes.

0:12:05.081 --> 0:12:10.161
<v Speaker 2>I mean, obviously there's some sort of transference that goes on,

0:12:10.241 --> 0:12:12.721
<v Speaker 2>but I mean, what does that look like If somebody's

0:12:12.721 --> 0:12:15.041
<v Speaker 2>to do a study on it, would somebody say, well, actually,

0:12:15.081 --> 0:12:16.401
<v Speaker 2>if you get all the coppy you need, you'd have

0:12:16.401 --> 0:12:19.161
<v Speaker 2>to drink tin gallons a day through copper piping or

0:12:19.281 --> 0:12:22.001
<v Speaker 2>is it? I mean, how do we find that context

0:12:22.001 --> 0:12:22.721
<v Speaker 2>with all the numbers?

0:12:23.321 --> 0:12:26.641
<v Speaker 3>Yeah, so it depends as far as water exposure to copper.

0:12:26.681 --> 0:12:29.201
<v Speaker 3>It depends how long it actually sits on the copper

0:12:29.201 --> 0:12:32.681
<v Speaker 3>pipe and is in contact with it. So if you

0:12:32.721 --> 0:12:34.361
<v Speaker 3>know the water's been sitting in that pipe for a

0:12:34.401 --> 0:12:37.201
<v Speaker 3>long time, it might actually be risky. You might actually

0:12:37.241 --> 0:12:39.721
<v Speaker 3>end up with too much. Whereas when someone's using their

0:12:39.761 --> 0:12:42.601
<v Speaker 3>taps and pipes regularly and it flows across it, you

0:12:42.721 --> 0:12:45.121
<v Speaker 3>just obtain a fairly small amount, which can be actually

0:12:45.201 --> 0:12:48.841
<v Speaker 3>quite ideal, but to be Yeah, we do get a

0:12:48.841 --> 0:12:50.881
<v Speaker 3>small amount of copper through our food, so in things

0:12:50.881 --> 0:12:53.761
<v Speaker 3>like dark chocolate and avocado. So there's some good news

0:12:53.761 --> 0:12:57.161
<v Speaker 3>for people because they're delicious food. Yeah, so we do

0:12:57.321 --> 0:13:00.121
<v Speaker 3>get some copper through our food. It's something I've been

0:13:00.161 --> 0:13:03.081
<v Speaker 3>talking about though, because I've just released a book called

0:13:03.081 --> 0:13:06.641
<v Speaker 3>fix im First and an nine supplement called Iconic Iron,

0:13:07.001 --> 0:13:10.201
<v Speaker 3>And I feel the copper conversation gets lost in that

0:13:10.321 --> 0:13:13.841
<v Speaker 3>because when we actually get iron out of our food,

0:13:14.001 --> 0:13:18.521
<v Speaker 3>it's actually some copper dependent enzymes that allows the iron

0:13:18.561 --> 0:13:20.921
<v Speaker 3>to travel to the bone marrow to be able to

0:13:20.961 --> 0:13:23.281
<v Speaker 3>go into storage so we can use it later. And

0:13:23.801 --> 0:13:27.041
<v Speaker 3>to blow everyone's mind, your your body is making two

0:13:27.081 --> 0:13:30.121
<v Speaker 3>and a half million new red blood cells every single second,

0:13:30.201 --> 0:13:33.001
<v Speaker 3>which is just extraordinary. And all of those red blood

0:13:33.001 --> 0:13:35.321
<v Speaker 3>cells need iron and for that iron to get back

0:13:35.361 --> 0:13:37.161
<v Speaker 3>to the bone marrow to make the red blood cells.

0:13:37.201 --> 0:13:39.121
<v Speaker 3>That's why the copper is one of the reasons why

0:13:39.121 --> 0:13:40.121
<v Speaker 3>the copper is so important.

0:13:40.441 --> 0:13:42.281
<v Speaker 2>So what I mean, what are the simple ways of

0:13:42.321 --> 0:13:45.921
<v Speaker 2>getting those two I mean, I mean, I know when

0:13:45.961 --> 0:13:49.041
<v Speaker 2>we've had previous chats, there are different elements about nutrition

0:13:49.121 --> 0:13:52.241
<v Speaker 2>we focus on, but we're focusing on those issues like

0:13:52.281 --> 0:13:54.161
<v Speaker 2>copper and iron. I mean, where does that sit in

0:13:54.281 --> 0:13:58.401
<v Speaker 2>terms of our priorities and how easy it is to

0:13:59.121 --> 0:14:01.761
<v Speaker 2>make simple decisions to rectify the problem, any problem we

0:14:01.841 --> 0:14:02.121
<v Speaker 2>might have.

0:14:02.761 --> 0:14:06.801
<v Speaker 3>Yeah, So, iron deficiency is the most common nutritional deficiency globally,

0:14:06.841 --> 0:14:10.561
<v Speaker 3>including in New Zealand. So up to fifty five percent

0:14:10.561 --> 0:14:13.721
<v Speaker 3>of women across the menstruation years are depleted of iron

0:14:13.721 --> 0:14:17.641
<v Speaker 3>in some way, and it's now affecting around thirty seven

0:14:17.761 --> 0:14:19.921
<v Speaker 3>to forty percent of toddlers. So it's a really growing

0:14:19.961 --> 0:14:23.721
<v Speaker 3>problem in children. And obviously our best food source is

0:14:23.801 --> 0:14:26.961
<v Speaker 3>all of our awful foods that's not appealing to everyone.

0:14:27.001 --> 0:14:28.961
<v Speaker 3>Our next best food sources all of our red meat,

0:14:29.041 --> 0:14:32.281
<v Speaker 3>so beef and lamb. And obviously there's a trend, and

0:14:32.321 --> 0:14:37.361
<v Speaker 3>particularly with teenage girls, to more vegan and vegetarian eating,

0:14:37.881 --> 0:14:41.521
<v Speaker 3>and that is sometimes occurring right at a time where

0:14:41.561 --> 0:14:44.601
<v Speaker 3>their iron requirement is increasing because they've just started to

0:14:44.641 --> 0:14:48.081
<v Speaker 3>menstru eate. As far as little children go, I think

0:14:48.161 --> 0:14:50.121
<v Speaker 3>it's one of the things I'm on a real mission

0:14:50.201 --> 0:14:53.521
<v Speaker 3>with is to really increase the awareness of the importance

0:14:53.561 --> 0:14:57.841
<v Speaker 3>of offering iron rich foods to little humans because the

0:14:58.281 --> 0:15:00.921
<v Speaker 3>iron they're born with it's conferred at birth, only lasts

0:15:00.921 --> 0:15:03.121
<v Speaker 3>them for about four to six months, and so when

0:15:03.241 --> 0:15:06.361
<v Speaker 3>solids are introduced at around that six smump mark, iron

0:15:06.441 --> 0:15:08.561
<v Speaker 3>rich foods need to be part of that picture. So

0:15:08.721 --> 0:15:11.161
<v Speaker 3>it's all very doable with food. We just need to

0:15:11.201 --> 0:15:13.961
<v Speaker 3>be focused on it and offer it to the little

0:15:13.961 --> 0:15:16.081
<v Speaker 3>ones and also teenagers as well as adults.

0:15:16.161 --> 0:15:19.081
<v Speaker 2>That would explain why my wife was making Would it

0:15:19.081 --> 0:15:20.841
<v Speaker 2>have been a wouldn't have been a liver pathe but

0:15:20.881 --> 0:15:23.881
<v Speaker 2>a liver sort of paste, I think, and was when

0:15:23.921 --> 0:15:25.721
<v Speaker 2>the kids were first on it, there was there was

0:15:25.761 --> 0:15:27.761
<v Speaker 2>a bit of liver in the house, which actually, to

0:15:27.801 --> 0:15:29.961
<v Speaker 2>be honest, I quite tasty.

0:15:30.001 --> 0:15:33.161
<v Speaker 3>Really good on you. What a superstar she is. That

0:15:33.281 --> 0:15:36.241
<v Speaker 3>is so brilliant and to offer that to the whole

0:15:36.241 --> 0:15:37.801
<v Speaker 3>household is outstanding.

0:15:37.961 --> 0:15:39.001
<v Speaker 2>Do you like a bit of awful?

0:15:40.201 --> 0:15:41.441
<v Speaker 3>Do I? Absolutely?

0:15:41.761 --> 0:15:42.201
<v Speaker 4>Yeah?

0:15:42.321 --> 0:15:45.681
<v Speaker 2>Good? Well you know not everyone you know not everyone's

0:15:45.721 --> 0:15:48.281
<v Speaker 2>in misteak and kidney pie. Kidney's are awful, aren't they?

0:15:48.561 --> 0:15:48.921
<v Speaker 5>Yeah?

0:15:49.041 --> 0:15:49.241
<v Speaker 6>Yep?

0:15:49.441 --> 0:15:52.961
<v Speaker 3>What kidney liver brains? I actually sheep's where we're really

0:15:53.001 --> 0:15:56.161
<v Speaker 3>off on a tangent. Now sheep's brain. I think sheep's brain,

0:15:56.201 --> 0:15:58.641
<v Speaker 3>I think are actually one of the most underrated foods.

0:15:58.681 --> 0:16:02.281
<v Speaker 3>They're full of omega three fats. They've got colin, which

0:16:02.321 --> 0:16:04.321
<v Speaker 3>is great for our brain. And when we think about

0:16:04.321 --> 0:16:06.161
<v Speaker 3>how we used to eat the whole animal, the brain

0:16:06.281 --> 0:16:09.241
<v Speaker 3>was obviously hard of that. And I can remember growing

0:16:09.321 --> 0:16:14.041
<v Speaker 3>up in the seventies, Mum had always sheep's brains frozen

0:16:14.081 --> 0:16:16.081
<v Speaker 3>in the freezer, and she would crumb them to make

0:16:16.081 --> 0:16:19.761
<v Speaker 3>them a bit more palatable for me. But love them

0:16:19.801 --> 0:16:20.161
<v Speaker 3>still do.

0:16:20.641 --> 0:16:22.361
<v Speaker 2>I tend to think that the thing with some of

0:16:22.401 --> 0:16:27.081
<v Speaker 2>these it's not to actually know what you're eating, isn't it.

0:16:27.161 --> 0:16:29.481
<v Speaker 2>I mean, I just remember when I was a kid, weird.

0:16:29.921 --> 0:16:32.161
<v Speaker 2>I guess it was called steak and kidney. Was before

0:16:32.201 --> 0:16:34.081
<v Speaker 2>I was old enough to realize what a kidney was.

0:16:34.081 --> 0:16:36.201
<v Speaker 2>It was just a word and we go ahead. We

0:16:36.361 --> 0:16:38.401
<v Speaker 2>really love steak and kidney. If I'd eaten it after

0:16:38.441 --> 0:16:41.121
<v Speaker 2>I'd studied the anatomy of humans and sheep, I have

0:16:41.121 --> 0:16:43.121
<v Speaker 2>been like, that's a harder sell for me.

0:16:44.601 --> 0:16:46.641
<v Speaker 3>It's the texture. I think that troops a lot of

0:16:46.681 --> 0:16:49.881
<v Speaker 3>people up. That's certainly the feedback that you know, young

0:16:49.961 --> 0:16:52.841
<v Speaker 3>children will say. But yeah, sometimes it is better not

0:16:52.841 --> 0:16:53.561
<v Speaker 3>to know, isn't it.

0:16:54.201 --> 0:16:54.401
<v Speaker 7>Now?

0:16:54.521 --> 0:16:56.761
<v Speaker 2>Yes, we have had a few tangents. As I'm chatting

0:16:56.801 --> 0:17:00.721
<v Speaker 2>with doctor Libby Weaver. She's a nutrition and biochemist, and

0:17:00.761 --> 0:17:03.201
<v Speaker 2>she's actually got a new book out which is fix

0:17:03.441 --> 0:17:06.201
<v Speaker 2>On First, I think, which I've heard you talking about

0:17:06.241 --> 0:17:08.841
<v Speaker 2>in the media a little bit lately. And if you've

0:17:08.841 --> 0:17:12.881
<v Speaker 2>got any questions for Libby about your diet, and if

0:17:12.881 --> 0:17:15.921
<v Speaker 2>there's something you're concerned about or you think you might

0:17:16.001 --> 0:17:17.761
<v Speaker 2>be a bit deficient in something, and how do you

0:17:18.281 --> 0:17:20.521
<v Speaker 2>or if you're feeling a little bit burnt out, or

0:17:20.601 --> 0:17:23.161
<v Speaker 2>anything that you've got in terms of questions for Libby,

0:17:23.361 --> 0:17:25.801
<v Speaker 2>give us a call I eight hundred and eighty ten

0:17:25.881 --> 0:17:28.521
<v Speaker 2>eighty text on nine two nine two. And as you've

0:17:28.641 --> 0:17:31.201
<v Speaker 2>heard worth my conversation, whether are the few tangents, there's

0:17:31.241 --> 0:17:34.041
<v Speaker 2>probably not too many things off limits, So give us

0:17:34.081 --> 0:17:35.521
<v Speaker 2>a call I e one hundred and eighty ten eighty.

0:17:35.521 --> 0:17:37.001
<v Speaker 2>We'll be back in just a moment. It's twenty four

0:17:37.001 --> 0:17:39.121
<v Speaker 2>past four. News Talk said b Yes, welcome back. We're

0:17:39.161 --> 0:17:42.201
<v Speaker 2>with the nutritional bichemist doctor Libby Weaver. Who's with us

0:17:42.241 --> 0:17:44.841
<v Speaker 2>taking your calls? I started the conversation, by the way,

0:17:44.881 --> 0:17:48.081
<v Speaker 2>talking about is there a difference between being busy and

0:17:48.121 --> 0:17:50.441
<v Speaker 2>burnt out and looking after yourself nutritionally when you feel

0:17:50.441 --> 0:17:52.121
<v Speaker 2>the stress is getting on top of you. But taking

0:17:52.121 --> 0:17:55.361
<v Speaker 2>your calls on anything, whether it be actually just quickly,

0:17:55.401 --> 0:17:57.121
<v Speaker 2>I will go to the calls. But I've had a

0:17:57.161 --> 0:18:02.321
<v Speaker 2>few texts Libby about copper bracelets. What's the story with them?

0:18:02.881 --> 0:18:05.801
<v Speaker 3>Yeah, so you do absorb mental. You can minerals through

0:18:05.801 --> 0:18:09.121
<v Speaker 3>your skin, so that's again something that a trends that's

0:18:09.161 --> 0:18:11.961
<v Speaker 3>sort of fallen away that you still see some elderly

0:18:12.041 --> 0:18:14.481
<v Speaker 3>people wearing. But that is one way, Yes, we can

0:18:14.521 --> 0:18:17.321
<v Speaker 3>obtain some copper. I think too though it's you know,

0:18:17.361 --> 0:18:20.401
<v Speaker 3>we're barking on a bit about copper arno, but it's

0:18:20.521 --> 0:18:23.601
<v Speaker 3>very important to know that we can absorb too much

0:18:23.641 --> 0:18:27.481
<v Speaker 3>of certain minerals and it can then offset the balance

0:18:27.481 --> 0:18:29.921
<v Speaker 3>of our minerals. So zinc and copper compete for absorption,

0:18:30.361 --> 0:18:32.961
<v Speaker 3>so we have to be mindful that we have the

0:18:33.041 --> 0:18:35.121
<v Speaker 3>right amount of both of those, rather than when we're

0:18:35.401 --> 0:18:37.721
<v Speaker 3>real copper focused, we can end up becoming low in

0:18:37.801 --> 0:18:40.161
<v Speaker 3>zinc and vice versa. When we're very zinc focused, we

0:18:40.161 --> 0:18:42.961
<v Speaker 3>can end up becoming deficient in copper. So the body

0:18:43.001 --> 0:18:47.561
<v Speaker 3>has an extraordinary wisdom to regulate those things. But if

0:18:47.601 --> 0:18:49.881
<v Speaker 3>we are sort of hammering ourselves with too much of

0:18:49.881 --> 0:18:52.521
<v Speaker 3>one or of those that can offset the other one, right.

0:18:52.441 --> 0:18:54.041
<v Speaker 2>We're going to get into a bunch of calls because

0:18:54.041 --> 0:18:57.201
<v Speaker 2>they're lining up. Let's go lz Hello ah.

0:18:57.161 --> 0:19:01.561
<v Speaker 8>Hi, yes, hi, doctor Labe. I've read a few of

0:19:01.601 --> 0:19:07.441
<v Speaker 8>your books and most recently, but twelve months ago, diagnosed

0:19:07.481 --> 0:19:14.201
<v Speaker 8>with diverticulate lits have diverarticular I think it is. I

0:19:14.321 --> 0:19:21.081
<v Speaker 8>then went and went on the diet recommended by a

0:19:21.161 --> 0:19:28.001
<v Speaker 8>renowned nutritionist, a Lady Goodall, And then twelve months later

0:19:28.081 --> 0:19:35.721
<v Speaker 8>I tested my cholesterol and it had doubled. So now

0:19:35.841 --> 0:19:41.801
<v Speaker 8>I'm coping with a gut just order and trying to

0:19:42.161 --> 0:19:45.641
<v Speaker 8>lower my cholesterol. Do you have any tips please?

0:19:46.881 --> 0:19:50.641
<v Speaker 3>Oh? So, what I share obviously is for education purposes.

0:19:50.681 --> 0:19:52.641
<v Speaker 3>It's not a prescription because I don't know your thorough

0:19:52.681 --> 0:19:56.841
<v Speaker 3>health history. So but generally speaking, cholesterol, the most of

0:19:56.841 --> 0:19:59.001
<v Speaker 3>the cholesterol when we have a blood test for cholesterol

0:19:59.041 --> 0:20:01.721
<v Speaker 3>has been made by our liver, and then our diet

0:20:01.761 --> 0:20:05.921
<v Speaker 3>contributes about twenty percent. So when someone's collect stroll suddenly

0:20:05.961 --> 0:20:10.321
<v Speaker 3>elevates or or elevates quite significantly over a twelve month period,

0:20:10.441 --> 0:20:12.281
<v Speaker 3>the first thing I think about is what's happening with

0:20:12.321 --> 0:20:15.401
<v Speaker 3>their liver? So is there some inflammation going on? Or

0:20:15.441 --> 0:20:19.201
<v Speaker 3>has there been a huge drop in fiber consumption for example,

0:20:19.201 --> 0:20:22.561
<v Speaker 3>because fiber helps cholesterol leave the body, So it might

0:20:22.601 --> 0:20:25.241
<v Speaker 3>be that your body's giving you feedback that the dietary

0:20:25.321 --> 0:20:27.281
<v Speaker 3>changes you made is not quite right for you.

0:20:27.921 --> 0:20:33.401
<v Speaker 2>So actually I should we should differentiate that as a doctor.

0:20:34.121 --> 0:20:37.161
<v Speaker 2>Being a doctor, you're with a PhD in nutrition, I

0:20:37.201 --> 0:20:39.121
<v Speaker 2>think some people think that that's like going down to

0:20:39.161 --> 0:20:41.001
<v Speaker 2>your local GP suit, So you're not going to be

0:20:41.041 --> 0:20:43.201
<v Speaker 2>dishing out specific medical advice, Is that right?

0:20:43.761 --> 0:20:46.321
<v Speaker 3>No, I'm very nutritionl I have a PhD in biochemistry

0:20:46.361 --> 0:20:48.561
<v Speaker 3>and my first degree was in nutrition and dietetics, so

0:20:48.881 --> 0:20:52.361
<v Speaker 3>I'm very nutrition focused, but I also understand some chemistry.

0:20:52.361 --> 0:20:53.441
<v Speaker 3>But I'm not a medical doctor.

0:20:53.721 --> 0:20:55.921
<v Speaker 2>Actually, just another tangent and we'll get on to more calls.

0:20:56.361 --> 0:20:58.841
<v Speaker 2>Usual when people do PhDs, they do some really interesting

0:20:58.921 --> 0:21:01.441
<v Speaker 2>quirky topics. What was your what was your thesis in

0:21:01.561 --> 0:21:02.641
<v Speaker 2>for your peach to PhD?

0:21:03.081 --> 0:21:04.881
<v Speaker 3>So it was back in the nineties, and I looked

0:21:04.881 --> 0:21:08.001
<v Speaker 3>at I worked with children with autism spectrum disorder when

0:21:08.001 --> 0:21:11.361
<v Speaker 3>it was very much considered a purely neurological condition. So

0:21:12.121 --> 0:21:17.121
<v Speaker 3>I looked at the biochemical, nutritional, imminological and microbiological aspects

0:21:17.121 --> 0:21:20.641
<v Speaker 3>in children with autism spectrum disorder. So I didn't tell

0:21:20.641 --> 0:21:22.681
<v Speaker 3>my friends this because it would have sounded very strange.

0:21:22.721 --> 0:21:25.321
<v Speaker 3>But every day turning up to the laboratory where I

0:21:25.361 --> 0:21:28.401
<v Speaker 3>did my research, I had skis or in New Zealand.

0:21:28.401 --> 0:21:30.001
<v Speaker 3>I learned to say chili bin. I would have a

0:21:30.081 --> 0:21:34.721
<v Speaker 3>chili bin of feces turn up, fece samples turn up.

0:21:34.961 --> 0:21:37.321
<v Speaker 3>We then that I then plated to look at the

0:21:37.361 --> 0:21:40.481
<v Speaker 3>microbial what were the microbes that were in the gut.

0:21:40.561 --> 0:21:43.521
<v Speaker 3>So this was back before we use the word gut microbiome,

0:21:43.881 --> 0:21:45.441
<v Speaker 3>we simply call it. Back then, we called it a

0:21:45.441 --> 0:21:48.481
<v Speaker 3>gut bacteria profile. And I was looking at the difference

0:21:48.481 --> 0:21:51.161
<v Speaker 3>between the children with ASD and coals.

0:21:51.441 --> 0:21:55.481
<v Speaker 2>Yeah, another reason the first person he's one of our

0:21:55.561 --> 0:21:57.881
<v Speaker 2>leading scientists in his field. But I was intrigued when

0:21:57.881 --> 0:22:00.601
<v Speaker 2>I chatted about what he did as a thesis and

0:22:00.601 --> 0:22:03.841
<v Speaker 2>and it was in the chemical properties of toad urine,

0:22:03.921 --> 0:22:07.561
<v Speaker 2>and I just thought, Wow, there's some amazing topics you

0:22:07.641 --> 0:22:10.641
<v Speaker 2>get to do. Anyway, let's not digress, Joe, Well, let's

0:22:10.681 --> 0:22:11.881
<v Speaker 2>carry on with the conversation.

0:22:13.361 --> 0:22:17.001
<v Speaker 9>Allison, Hello, Hello Stock Olivia. When you go to your

0:22:17.041 --> 0:22:19.681
<v Speaker 9>doctor and they do a blood test, they automatically check

0:22:19.761 --> 0:22:22.161
<v Speaker 9>your iron levels at that stage, how do you know

0:22:22.201 --> 0:22:23.321
<v Speaker 9>what you iron levels are?

0:22:24.521 --> 0:22:27.281
<v Speaker 3>So great question. When you have your your GP can

0:22:27.401 --> 0:22:30.041
<v Speaker 3>organize the blood tests absolutely, and you want to. When

0:22:30.081 --> 0:22:33.201
<v Speaker 3>you're chatting with your GP, you ask for iron studies,

0:22:33.361 --> 0:22:35.961
<v Speaker 3>and that then gives you four different parameters in your

0:22:35.961 --> 0:22:38.241
<v Speaker 3>blood test. So it will give you iron. It will

0:22:38.241 --> 0:22:41.641
<v Speaker 3>also give you a thing called transferrin. Transferring, if you imagine,

0:22:41.721 --> 0:22:44.241
<v Speaker 3>is like the bus that picks up the iron and

0:22:44.361 --> 0:22:47.881
<v Speaker 3>drives it round. So when someone is iron deficient, their

0:22:47.921 --> 0:22:51.361
<v Speaker 3>transferrin is high. And that could be confusing because if

0:22:51.401 --> 0:22:53.361
<v Speaker 3>you were to look at those results and you see

0:22:53.361 --> 0:22:55.521
<v Speaker 3>the word transferrin and you see the letter H for

0:22:55.641 --> 0:22:57.481
<v Speaker 3>hire beside it, you might think, oh, I have too

0:22:57.521 --> 0:23:00.161
<v Speaker 3>much iron, But that's not the case. Transferring is the

0:23:00.201 --> 0:23:03.001
<v Speaker 3>bus that picks up the passengers, the passengers being the iron,

0:23:03.041 --> 0:23:03.841
<v Speaker 3>to drive it round.

0:23:03.881 --> 0:23:06.601
<v Speaker 9>Well, I should ask for that. I have a budget

0:23:06.641 --> 0:23:09.081
<v Speaker 9>of scream map because I've got a problem with my thyroids.

0:23:09.721 --> 0:23:13.361
<v Speaker 9>To stimulate your hormone as what's fourt's out of three Now,

0:23:13.401 --> 0:23:15.121
<v Speaker 9>I've got to try and get the low as possible.

0:23:15.201 --> 0:23:18.721
<v Speaker 9>There's nothing in my diet that could have any effect

0:23:18.761 --> 0:23:20.481
<v Speaker 9>on there. I'm trying to sort of get my try

0:23:20.521 --> 0:23:22.161
<v Speaker 9>and keep as low as positive gifts to nine. You've

0:23:22.161 --> 0:23:23.801
<v Speaker 9>got to have your th I don't want to get

0:23:23.801 --> 0:23:26.481
<v Speaker 9>it up any higher. You wouldn't know anything that any

0:23:27.441 --> 0:23:29.201
<v Speaker 9>food or anything that would have an effect on there.

0:23:29.241 --> 0:23:31.241
<v Speaker 9>There's nothing to do with sold I don't think.

0:23:32.201 --> 0:23:35.281
<v Speaker 3>So well done, You've got some great knowledge there, so well.

0:23:35.481 --> 0:23:38.521
<v Speaker 3>The other iron parameters that you test is transference saturation

0:23:38.681 --> 0:23:42.441
<v Speaker 3>and then ferretin. Ferretin is the one low. Chronically low

0:23:42.521 --> 0:23:47.161
<v Speaker 3>ferretin has been linked to hypothyroidism, so that underactive thyroids.

0:23:47.201 --> 0:23:50.921
<v Speaker 3>So yeah, And the normal range for ferretin in our

0:23:51.081 --> 0:23:53.601
<v Speaker 3>New Zealand pathology labs is twenty to two hundred and

0:23:53.641 --> 0:23:58.281
<v Speaker 3>twenty micrograms per liter. In my clinical experience, that bottom

0:23:58.361 --> 0:24:01.001
<v Speaker 3>number is too low. I feel that there's you want

0:24:01.041 --> 0:24:03.521
<v Speaker 3>that you want a minimum of a ferretin of fifty,

0:24:03.561 --> 0:24:07.281
<v Speaker 3>but ideally pursue eighty or even one hundred, so that

0:24:07.321 --> 0:24:09.081
<v Speaker 3>there might be some there might be something there to

0:24:09.121 --> 0:24:11.841
<v Speaker 3>look at as far as better supporting your thyroid function,

0:24:11.881 --> 0:24:14.961
<v Speaker 3>because the thyroid literally requires iron to be able to

0:24:14.961 --> 0:24:15.841
<v Speaker 3>make its hormones.

0:24:16.361 --> 0:24:19.321
<v Speaker 9>All right, So there the connection. You can live without

0:24:19.361 --> 0:24:21.401
<v Speaker 9>your thyroid, can't you. I don't know.

0:24:22.081 --> 0:24:26.001
<v Speaker 3>Well, Well, thanks to the joys of modern medicine, Yes,

0:24:26.201 --> 0:24:29.121
<v Speaker 3>they will supplement you with thyroxin, with the hormone that

0:24:28.841 --> 0:24:32.321
<v Speaker 3>the one of the hormones that the thyroid makes so yes.

0:24:32.281 --> 0:24:35.081
<v Speaker 2>Thanks for your call, Alison. I've got a quick question, actually,

0:24:35.961 --> 0:24:41.321
<v Speaker 2>what's the difference between nutritionally speaking, between commercially baked bread

0:24:41.761 --> 0:24:44.041
<v Speaker 2>versus people who are at home doing their own sourdough

0:24:44.041 --> 0:24:46.441
<v Speaker 2>and leavened bread. And in terms of the grains and

0:24:46.561 --> 0:24:48.601
<v Speaker 2>the high extraction wheats and all that, is there a

0:24:48.761 --> 0:24:50.281
<v Speaker 2>nutritional advantage to.

0:24:50.961 --> 0:24:54.961
<v Speaker 3>Base hugely, tim absolutely, And it's the fermentation, especially the

0:24:55.001 --> 0:24:58.841
<v Speaker 3>fermentation period that is so beneficial to our gut and

0:24:58.841 --> 0:25:02.201
<v Speaker 3>our gut microbiome and the digestibility of the grains. Plus

0:25:02.241 --> 0:25:06.081
<v Speaker 3>with when we're baking it at home, we don't extra gluten.

0:25:06.161 --> 0:25:09.441
<v Speaker 3>So gluten is typically added to the store board bread

0:25:10.121 --> 0:25:12.961
<v Speaker 3>to make it lighter and fluffier because that obviously appeals

0:25:12.961 --> 0:25:14.921
<v Speaker 3>taste wise to a lot of people. But all that

0:25:15.001 --> 0:25:19.041
<v Speaker 3>extra gluten is not so favorable given that we research

0:25:19.081 --> 0:25:22.201
<v Speaker 3>shows that it actually creates the production of a thing

0:25:22.241 --> 0:25:25.161
<v Speaker 3>called zonulin, which is a big fancy word no one

0:25:25.201 --> 0:25:27.761
<v Speaker 3>needs to remember, but it can lead to increased gut

0:25:27.801 --> 0:25:31.361
<v Speaker 3>permeability i e. Leaky gut. So not in everybody, but

0:25:31.441 --> 0:25:33.681
<v Speaker 3>certainly in some people they seem very susceptible to that.

0:25:33.841 --> 0:25:38.681
<v Speaker 3>So if you love cooking, not everybody does. I understand that,

0:25:38.801 --> 0:25:41.001
<v Speaker 3>But if you love cooking, then baking your own bread

0:25:41.041 --> 0:25:42.641
<v Speaker 3>is an absolute superstar way to go.

0:25:42.801 --> 0:25:44.081
<v Speaker 2>I was asking for a friend there.

0:25:47.561 --> 0:25:48.681
<v Speaker 3>Good on you, mister baker.

0:25:48.801 --> 0:25:52.201
<v Speaker 2>Yeah, good stuff, right, let's carry on, Calvin.

0:25:51.881 --> 0:25:59.521
<v Speaker 6>Hello, doctor Libby. I've cooked and eaten all sorts of

0:25:59.801 --> 0:26:06.521
<v Speaker 6>awful tripe and kidneys and all this sort of thank tongues.

0:26:06.801 --> 0:26:09.321
<v Speaker 6>I've been disappointed in the last couple of years not

0:26:09.401 --> 0:26:13.241
<v Speaker 6>being able to buy tins of tongue, you know, sheeps

0:26:13.241 --> 0:26:15.401
<v Speaker 6>and lambs tongues can't seem to get them anywhere. But

0:26:15.881 --> 0:26:20.321
<v Speaker 6>what I wanted to find out is potatoes. Oh yeah,

0:26:20.361 --> 0:26:23.721
<v Speaker 6>I was going to say too. With mandarins, occasionally eat

0:26:23.721 --> 0:26:25.921
<v Speaker 6>the manderin whole, you know, the skin and everything, and

0:26:25.961 --> 0:26:28.961
<v Speaker 6>people look at you. But of course you eat orange

0:26:29.041 --> 0:26:32.681
<v Speaker 6>and grapefruit skins when you have marmalade. But what I

0:26:32.721 --> 0:26:36.841
<v Speaker 6>wanted to find out potatoes the potato skin. More often

0:26:36.841 --> 0:26:39.081
<v Speaker 6>than not, I just leave the skin on and carry

0:26:39.081 --> 0:26:42.041
<v Speaker 6>on eating. Is there much goodness in the potatoes skin?

0:26:42.801 --> 0:26:45.641
<v Speaker 3>There's a lot of goodness there and just under the skin.

0:26:45.721 --> 0:26:47.681
<v Speaker 3>So as long as you're giving it a good wash,

0:26:47.841 --> 0:26:49.481
<v Speaker 3>then that's a terrific way to go.

0:26:50.161 --> 0:26:53.361
<v Speaker 2>Actually, there was something I read about potatoes when you've

0:26:53.361 --> 0:26:55.481
<v Speaker 2>cooked them, when they've cooled and then you heat them again,

0:26:55.521 --> 0:26:58.441
<v Speaker 2>there's a different property to them. Was that's that about?

0:26:58.601 --> 0:27:01.681
<v Speaker 3>Oh, tim so good that you know that it's resistant starch.

0:27:01.881 --> 0:27:04.761
<v Speaker 3>So when we cook potato and eat it warm, there's

0:27:04.761 --> 0:27:07.241
<v Speaker 3>been a but then as you say, once we've cooked it,

0:27:07.321 --> 0:27:11.241
<v Speaker 3>let it cool, the what's called resistant starch level increases,

0:27:11.241 --> 0:27:13.401
<v Speaker 3>and that's been shown to be incredibly beneficial for the

0:27:13.401 --> 0:27:15.881
<v Speaker 3>gut microbiome. It acts essentially like what we call a

0:27:15.921 --> 0:27:19.761
<v Speaker 3>pre biotic, So it's really good food for healthy gut bugs.

0:27:20.161 --> 0:27:22.041
<v Speaker 3>So it's a good reason to eat something like say

0:27:22.041 --> 0:27:24.881
<v Speaker 3>a potato salad or Yeah, it's just great.

0:27:25.001 --> 0:27:27.401
<v Speaker 2>Careful with the mayonnaise, of course. Actually well, oh yeah,

0:27:27.441 --> 0:27:29.961
<v Speaker 2>when you reheat it, does it still retain some of

0:27:30.001 --> 0:27:34.081
<v Speaker 2>the called you know the yep, amaze us. It is right,

0:27:34.201 --> 0:27:36.841
<v Speaker 2>lots of Now I'm going to take a break and

0:27:36.881 --> 0:27:40.561
<v Speaker 2>we'll come back with more calls. And yeah, that's eight

0:27:40.641 --> 0:27:42.761
<v Speaker 2>hundred and eighty ten eighty. It's twenty three minutes to

0:27:42.801 --> 0:27:44.641
<v Speaker 2>five News talks. He'd be yes, News talks, he be

0:27:44.721 --> 0:27:48.121
<v Speaker 2>We're with doctor Libby weaver nutritional bio chemist. It's going

0:27:48.161 --> 0:27:51.921
<v Speaker 2>to say biomechanist, but that's the completely different expertise. I've

0:27:51.921 --> 0:27:54.721
<v Speaker 2>got a quick question because before we we head you

0:27:54.761 --> 0:27:55.761
<v Speaker 2>on the show, I was doing a bit of reading

0:27:55.801 --> 0:27:58.761
<v Speaker 2>about the iron side of things, Libby, and the stat

0:27:58.801 --> 0:28:02.121
<v Speaker 2>that actually did alarm me a bit was close to

0:28:02.161 --> 0:28:06.681
<v Speaker 2>one in three teenage girls and deficiency in iron. And

0:28:07.081 --> 0:28:08.561
<v Speaker 2>I don't want to get well. I can get into

0:28:08.561 --> 0:28:10.041
<v Speaker 2>the mechanics if you want, but being a man, I

0:28:10.041 --> 0:28:12.601
<v Speaker 2>don't think I should. But with menstruation, I mean, is

0:28:13.001 --> 0:28:15.641
<v Speaker 2>it all down to that because I actually don't know

0:28:15.681 --> 0:28:18.281
<v Speaker 2>the volume in terms of percentage that of blood that

0:28:18.321 --> 0:28:20.921
<v Speaker 2>has passed in menstruation. But can you just dig into

0:28:20.921 --> 0:28:22.961
<v Speaker 2>that because a lot of you know, constantly kids with

0:28:23.201 --> 0:28:26.481
<v Speaker 2>who people have got girls who are growing up and

0:28:26.561 --> 0:28:28.761
<v Speaker 2>hitting puberty and those that's a concern for them. So

0:28:28.801 --> 0:28:31.081
<v Speaker 2>what should you know? What are some facts that are

0:28:31.161 --> 0:28:31.561
<v Speaker 2>useful there?

0:28:31.641 --> 0:28:34.761
<v Speaker 3>Yeah, thank you, Tim, That's I feel such an important

0:28:34.801 --> 0:28:39.521
<v Speaker 3>question for everyone to really understand. So, yeah, requirements increase

0:28:39.601 --> 0:28:43.321
<v Speaker 3>once menstruation starts. So a standard period is considered to

0:28:43.321 --> 0:28:45.441
<v Speaker 3>be the loss of about sixty meals of blood, which

0:28:45.481 --> 0:28:48.401
<v Speaker 3>is between sixty ten pads or tampons to put it

0:28:48.441 --> 0:28:51.801
<v Speaker 3>into context for people, And with the sixty meals of blood,

0:28:51.921 --> 0:28:54.801
<v Speaker 3>there's thirty milligrams of iron lost, So the increase in

0:28:54.841 --> 0:28:58.401
<v Speaker 3>iron requirement is primarily due to that iron loss. And

0:28:59.361 --> 0:29:01.481
<v Speaker 3>we can do it through food, absolutely, But it is

0:29:01.521 --> 0:29:04.521
<v Speaker 3>a time where sadly, a lot of teenage girls are

0:29:04.521 --> 0:29:08.481
<v Speaker 3>being influenced by their peers, or by social media or

0:29:08.961 --> 0:29:11.841
<v Speaker 3>all sorts of things, and there's this real trend towards

0:29:11.921 --> 0:29:14.481
<v Speaker 3>vegan or vegetarian ways of eating, and it's right at

0:29:14.521 --> 0:29:17.681
<v Speaker 3>a time where they need more iron, not less. And yes,

0:29:17.721 --> 0:29:19.281
<v Speaker 3>you can do it. You can meet your needs in

0:29:19.281 --> 0:29:23.041
<v Speaker 3>a vegan and vegetarian way, but the requirements are actually

0:29:23.321 --> 0:29:25.961
<v Speaker 3>multiplied by one point eight. The RDII is multiplied by

0:29:25.961 --> 0:29:27.601
<v Speaker 3>one point eight if someone eats in a vegan or

0:29:27.681 --> 0:29:30.921
<v Speaker 3>vegetarian way, So it means those girls need thirty two

0:29:30.961 --> 0:29:33.201
<v Speaker 3>point four milligrams of iron per day, and they're not

0:29:33.241 --> 0:29:35.201
<v Speaker 3>going to do that without a supplement. It's hard enough

0:29:35.201 --> 0:29:37.721
<v Speaker 3>when you're a hearty eater and you eat for satiety

0:29:37.761 --> 0:29:40.961
<v Speaker 3>to do that with food. And that's where supplementation, obviously

0:29:41.001 --> 0:29:45.401
<v Speaker 3>is really important. And this part of what I'm really

0:29:45.441 --> 0:29:47.561
<v Speaker 3>wanting to bring to life with my fix iron. First

0:29:47.561 --> 0:29:51.561
<v Speaker 3>message is to help people of all ages understand the

0:29:51.601 --> 0:29:55.961
<v Speaker 3>symptoms of iron deficiency. It was something that was really addressed.

0:29:56.001 --> 0:29:58.201
<v Speaker 3>I feel much better in sort of the seventies and

0:29:58.241 --> 0:30:00.201
<v Speaker 3>even the eighties. You know, we were all I was

0:30:00.281 --> 0:30:02.561
<v Speaker 3>dragged off to the not drag, but you know, taken

0:30:02.561 --> 0:30:05.041
<v Speaker 3>off to the GP for a blood test for iron,

0:30:05.041 --> 0:30:08.241
<v Speaker 3>and it was really common and we all knew that,

0:30:08.281 --> 0:30:10.361
<v Speaker 3>and we all had to go on iron supplements at

0:30:10.361 --> 0:30:13.201
<v Speaker 3>that time in our life. And anxiety is actually one

0:30:13.241 --> 0:30:16.601
<v Speaker 3>of the symptoms of iron deficiency. Now, obviously the symptom

0:30:16.601 --> 0:30:19.641
<v Speaker 3>of anxiety can be attributed to a whole host of problems,

0:30:19.721 --> 0:30:22.841
<v Speaker 3>and the solution can be wide and varied for different people.

0:30:22.881 --> 0:30:25.161
<v Speaker 3>But I'm just wanting to bring iron deficiency into that

0:30:25.201 --> 0:30:28.561
<v Speaker 3>conversation so that particularly parents are aware if teenage girls

0:30:28.601 --> 0:30:31.961
<v Speaker 3>sort of suddenly head in that direction with describing more

0:30:32.001 --> 0:30:34.401
<v Speaker 3>anxious feelings, if it's around the time where there is

0:30:34.401 --> 0:30:37.041
<v Speaker 3>more blood loss because of menstruation has begun, I just

0:30:37.081 --> 0:30:40.161
<v Speaker 3>want iron deficiency to be something they consider and investigate and.

0:30:40.481 --> 0:30:43.521
<v Speaker 2>Probably at Highlight's just the importance of having conversations with

0:30:43.641 --> 0:30:46.441
<v Speaker 2>your daughters as well. Just about what they're reading and

0:30:46.441 --> 0:30:49.521
<v Speaker 2>what they're learning, and because you know, if they've suddenly

0:30:49.521 --> 0:30:52.361
<v Speaker 2>gone off, you know, having a stake at dinner time,

0:30:52.641 --> 0:30:54.961
<v Speaker 2>is it because of something you've listened to on the

0:30:55.441 --> 0:30:56.441
<v Speaker 2>social media?

0:30:56.801 --> 0:30:58.361
<v Speaker 3>Yes, exactly right.

0:30:58.761 --> 0:31:00.441
<v Speaker 2>Let's go out and take some calls. I will try

0:31:00.481 --> 0:31:02.761
<v Speaker 2>and and I have diverted a couple of times, but

0:31:02.801 --> 0:31:05.001
<v Speaker 2>these are I think those are important issues to dig into.

0:31:05.161 --> 0:31:07.401
<v Speaker 2>But we'll try and get through as many causes as

0:31:07.441 --> 0:31:11.521
<v Speaker 2>we can from here, so if we can keep it concise, John, Hello.

0:31:12.881 --> 0:31:15.321
<v Speaker 5>HOI how are you people tonight?

0:31:16.361 --> 0:31:18.521
<v Speaker 2>Good? Thanks John? What would you like to talk about?

0:31:19.801 --> 0:31:20.081
<v Speaker 7>Well?

0:31:20.241 --> 0:31:22.521
<v Speaker 5>I went to the doctor and I said to the

0:31:22.601 --> 0:31:25.561
<v Speaker 5>doctor and I said to him, can I get a

0:31:25.641 --> 0:31:29.881
<v Speaker 5>multi vitamin? And what I want to know is the

0:31:30.001 --> 0:31:32.841
<v Speaker 5>multi vitamin that i'll get from my doctor because I

0:31:32.961 --> 0:31:35.601
<v Speaker 5>know it's free. Where I go to get it from?

0:31:35.761 --> 0:31:39.841
<v Speaker 2>Oh, you get it prescribed? How are you talking about?

0:31:39.841 --> 0:31:42.281
<v Speaker 2>How do you choose a multi vitamin? Which are some

0:31:42.321 --> 0:31:44.401
<v Speaker 2>better than are some more equal than others? Or better?

0:31:45.361 --> 0:31:45.561
<v Speaker 7>Yeah?

0:31:45.561 --> 0:31:47.921
<v Speaker 5>Well, I just spent to me doctor and I said

0:31:48.161 --> 0:31:50.241
<v Speaker 5>can I get a multi vitamin? And he said, yes,

0:31:50.561 --> 0:31:54.801
<v Speaker 5>sure you can, so it can It comes prescribed for

0:31:54.921 --> 0:31:56.801
<v Speaker 5>free Okay, well, how.

0:31:56.761 --> 0:31:59.041
<v Speaker 2>Would you choose one Lebby if you went, I don't know,

0:31:59.081 --> 0:32:00.761
<v Speaker 2>you could get that from your doctor. That's news to me.

0:32:01.881 --> 0:32:04.121
<v Speaker 3>It's news today as well. But that's terrific if that's

0:32:04.161 --> 0:32:08.041
<v Speaker 3>the case. Essentially, it can be a little bit tricky

0:32:08.041 --> 0:32:11.721
<v Speaker 3>to choose quality because there are certainly some supplement companies

0:32:11.761 --> 0:32:13.961
<v Speaker 3>that spend more on marketing than they do on research

0:32:14.001 --> 0:32:17.201
<v Speaker 3>and development, and some are formulated by marketers rather than

0:32:17.241 --> 0:32:20.641
<v Speaker 3>by scientists. So where you can you want a reputable

0:32:20.641 --> 0:32:23.881
<v Speaker 3>brand where you know that you know someone stands behind it,

0:32:23.961 --> 0:32:28.081
<v Speaker 3>someone with a scientific background who understands nutrients because when,

0:32:28.241 --> 0:32:31.681
<v Speaker 3>for example, when on trials with iron, there are some

0:32:31.761 --> 0:32:35.161
<v Speaker 3>supplements that are so poorly absorbed. I won't name them,

0:32:35.241 --> 0:32:39.721
<v Speaker 3>but it's very concerning that you know they're essentially presented

0:32:39.761 --> 0:32:42.281
<v Speaker 3>as a solution to iron deficiency because some of them

0:32:42.281 --> 0:32:45.721
<v Speaker 3>are so really lack bioavailability. So I'd be looking for

0:32:45.961 --> 0:32:48.601
<v Speaker 3>a reputable brand if you are in a position to

0:32:48.641 --> 0:32:50.841
<v Speaker 3>do that. She's a reputable one where that you actually

0:32:50.841 --> 0:32:53.601
<v Speaker 3>know they actually spend money on research and trialing it

0:32:53.641 --> 0:32:54.121
<v Speaker 3>with people.

0:32:54.361 --> 0:32:56.241
<v Speaker 2>Yeah, okay, right, let's go to Linda.

0:32:56.361 --> 0:32:58.681
<v Speaker 5>Hello, Hi tum Hi.

0:32:58.601 --> 0:33:04.601
<v Speaker 4>Doctor Lovy I gave us using ridden meat in the twenties.

0:33:05.521 --> 0:33:08.281
<v Speaker 4>I'm seventy now there's quite a bit of publicity at

0:33:08.281 --> 0:33:10.041
<v Speaker 4>the time. You know, New Zealand had a high rate

0:33:10.081 --> 0:33:12.921
<v Speaker 4>of bowel cancer and they're sort of connecting it at

0:33:12.961 --> 0:33:16.161
<v Speaker 4>the time with our high meat consumption. Anyway, I've got

0:33:16.201 --> 0:33:20.841
<v Speaker 4>low ferritin generally around the sixty mark, and I couldn't

0:33:20.881 --> 0:33:26.161
<v Speaker 4>take iron supplements. They made me nauseous, buged up. One

0:33:26.201 --> 0:33:28.681
<v Speaker 4>of the nurses at that when I gave blood, used

0:33:28.681 --> 0:33:33.481
<v Speaker 4>to give blood, suggested florovital. Anyway, Then with my six

0:33:33.521 --> 0:33:38.081
<v Speaker 4>monthly blood test because of having to take thyroxine, my

0:33:38.201 --> 0:33:42.521
<v Speaker 4>liver function was high or adverse, had a high. It

0:33:42.561 --> 0:33:45.921
<v Speaker 4>was eighty uls when it should be in a range

0:33:45.921 --> 0:33:52.161
<v Speaker 4>of eighty zero to fifty. And the Practice News four said, look,

0:33:52.201 --> 0:33:55.321
<v Speaker 4>next time, don't take the florovital before you have your

0:33:55.361 --> 0:33:58.961
<v Speaker 4>six monthy blood test, And sure enough, the liver function

0:33:59.201 --> 0:34:02.121
<v Speaker 4>was right back to normal the next time. So have

0:34:02.241 --> 0:34:03.201
<v Speaker 4>you heard of that before?

0:34:04.001 --> 0:34:10.001
<v Speaker 3>Yes, so, high doses of iron with the old fashioned supplements,

0:34:10.361 --> 0:34:13.561
<v Speaker 3>high doses of iron can actually create inflammation and what's

0:34:13.601 --> 0:34:17.921
<v Speaker 3>called oxidative stress because the gut cell can get This

0:34:18.041 --> 0:34:19.801
<v Speaker 3>is a lot of chemistry, a lot of science. The

0:34:19.841 --> 0:34:22.841
<v Speaker 3>gut cell itself can get exposed to iron, whereas and

0:34:22.881 --> 0:34:26.081
<v Speaker 3>that's not to It's why I've spent so long in

0:34:26.121 --> 0:34:29.001
<v Speaker 3>research and development to develop the bioblend's iconic iron is

0:34:29.001 --> 0:34:31.441
<v Speaker 3>because it overcomes that problem. The gut cell is not

0:34:31.521 --> 0:34:33.881
<v Speaker 3>exposed to the iron, so it doesn't drive that inflammation.

0:34:34.201 --> 0:34:36.481
<v Speaker 3>But yes, I have very much heard of what you're describing,

0:34:36.521 --> 0:34:38.881
<v Speaker 3>and you get a much more accurate picture when you

0:34:38.881 --> 0:34:40.921
<v Speaker 3>don't have your iron supplement just the day before.

0:34:41.281 --> 0:34:43.481
<v Speaker 2>Hey, thanks for your call, Linda, appreciate it. A quick

0:34:43.521 --> 0:34:46.161
<v Speaker 2>text here Highlabi. I was interested in the iron conversation.

0:34:46.601 --> 0:34:49.001
<v Speaker 2>We use cast iron pans and wondering does that help

0:34:49.081 --> 0:34:51.321
<v Speaker 2>us a source of iron? Yes, thank you from Carl.

0:34:51.441 --> 0:34:53.201
<v Speaker 2>Even though they're seasoned and you've got the.

0:34:53.121 --> 0:34:56.201
<v Speaker 3>You know you'll get a little bit of iron. Okay,

0:34:56.801 --> 0:34:58.961
<v Speaker 3>well it's not enough to sort of meet your daily needs,

0:34:59.001 --> 0:35:00.281
<v Speaker 3>but it all contributes.

0:35:00.361 --> 0:35:02.401
<v Speaker 2>Yeah, all good. All part of the picture doesn't hurt.

0:35:02.481 --> 0:35:06.041
<v Speaker 2>Look at it that way, right. Let's go to Allan.

0:35:06.121 --> 0:35:11.001
<v Speaker 5>Hello, yere hi, hi doctor Livy.

0:35:12.401 --> 0:35:17.641
<v Speaker 7>I have most mornings breakfast time. I have one egg

0:35:17.961 --> 0:35:24.641
<v Speaker 7>either boiled or poached, and a friend of mine said,

0:35:24.841 --> 0:35:28.001
<v Speaker 7>who's I'm in my eighties and friend of mine, who's

0:35:28.041 --> 0:35:31.521
<v Speaker 7>just a little bit younger, he said, no, no, you shouldn't.

0:35:31.641 --> 0:35:35.481
<v Speaker 7>You shouldn't have You shouldn't have more than two or

0:35:35.521 --> 0:35:39.361
<v Speaker 7>three eggs a week. It's bad for you. And I

0:35:39.361 --> 0:35:41.841
<v Speaker 7>don't know why you come out with that, but I

0:35:42.001 --> 0:35:44.041
<v Speaker 7>enjoy my eggs, and I always.

0:35:45.601 --> 0:35:48.841
<v Speaker 2>Yeah, okay, can we can we help Ellen out with

0:35:48.841 --> 0:35:50.281
<v Speaker 2>his eggs? I thought that was put to bed a

0:35:50.321 --> 0:35:51.841
<v Speaker 2>while ago, that has.

0:35:53.081 --> 0:35:56.961
<v Speaker 3>Eggs are a really nutritious whole food, so you enjoy them. Alan,

0:35:56.961 --> 0:35:58.201
<v Speaker 3>there's no concern.

0:35:58.401 --> 0:36:00.241
<v Speaker 2>Actually, as there such a thing as too many. I mean,

0:36:00.241 --> 0:36:02.281
<v Speaker 2>if you had a couple of days every day, would

0:36:02.281 --> 0:36:03.041
<v Speaker 2>that be a bother.

0:36:04.721 --> 0:36:07.361
<v Speaker 3>You? Your taste buds would let you know that. Or

0:36:07.641 --> 0:36:10.481
<v Speaker 3>some people when they've had a sort of overdone it,

0:36:10.601 --> 0:36:12.361
<v Speaker 3>they might notice they get a skin rash and they

0:36:12.361 --> 0:36:15.601
<v Speaker 3>need to woo back. That's not very common though, so

0:36:15.761 --> 0:36:17.681
<v Speaker 3>but usually you get to a point where you think, oh,

0:36:17.681 --> 0:36:19.681
<v Speaker 3>I don't really feel like that for breaky anymore because

0:36:19.681 --> 0:36:20.401
<v Speaker 3>you've had too many.

0:36:20.601 --> 0:36:24.161
<v Speaker 2>Okay, right, excellent good news for egglovers. It is eleven

0:36:24.201 --> 0:36:25.801
<v Speaker 2>minutes to five, we'll be back and just to tick

0:36:25.841 --> 0:36:28.241
<v Speaker 2>with Dr Libby Weaver. This news talk's be This is

0:36:28.241 --> 0:36:31.081
<v Speaker 2>the health Hub where muntim beverage. My guest is doctor

0:36:31.121 --> 0:36:36.761
<v Speaker 2>Libby Weaver, a nutritional biochemist. Actually just before we take

0:36:36.801 --> 0:36:39.281
<v Speaker 2>ANX call. Of course, it's not hard to track you down.

0:36:39.841 --> 0:36:42.401
<v Speaker 2>I mean that in a holistic sort of sense. But

0:36:42.481 --> 0:36:44.921
<v Speaker 2>on the web, Libby, if people want to check out

0:36:44.921 --> 0:36:47.721
<v Speaker 2>more about information about you, is it doctor Libby dot com.

0:36:48.121 --> 0:36:49.881
<v Speaker 3>That's it, spot on excellent.

0:36:50.721 --> 0:36:53.401
<v Speaker 2>Right, let's go to Grant.

0:36:53.481 --> 0:36:58.081
<v Speaker 10>Hello, Hello to hi doctor Libby. I just wonder if

0:36:58.081 --> 0:37:00.761
<v Speaker 10>you could help me with the question regarding high theretom

0:37:01.081 --> 0:37:06.281
<v Speaker 10>like eight hundreds nine hundreds, but with normal little functions

0:37:06.841 --> 0:37:09.961
<v Speaker 10>CRP and ESR. Have we had any ideas?

0:37:10.361 --> 0:37:16.721
<v Speaker 3>So have you been tested for the genetic hemochromatosis? Not yet,

0:37:17.721 --> 0:37:20.281
<v Speaker 3>so that would probably be next steps because obviously that

0:37:20.401 --> 0:37:25.281
<v Speaker 3>is very high ferreton terrific that there's no inflammation and

0:37:25.601 --> 0:37:27.681
<v Speaker 3>great that you're aware of it, but it might mean

0:37:27.841 --> 0:37:30.481
<v Speaker 3>that you need to give blood or but certainly finding

0:37:30.481 --> 0:37:33.241
<v Speaker 3>out if it is that genetic condition, because if that's

0:37:33.281 --> 0:37:36.081
<v Speaker 3>the case, then reducing the iron content of your diet

0:37:36.121 --> 0:37:40.481
<v Speaker 3>would actually be very beneficial. But even just with any

0:37:40.481 --> 0:37:44.201
<v Speaker 3>sort of iron accumulation. It's often recommended that people not

0:37:44.281 --> 0:37:47.681
<v Speaker 3>just watch how much iron they're consuming, but also donate blood.

0:37:48.601 --> 0:37:51.401
<v Speaker 10>Okay, I had, because it was probably five hundred maybe

0:37:51.401 --> 0:37:52.121
<v Speaker 10>five years ago.

0:37:52.681 --> 0:37:55.121
<v Speaker 3>Okay, yes, that's I would encourage you very much to

0:37:55.481 --> 0:37:57.281
<v Speaker 3>get some more information from that with your GP.

0:37:57.721 --> 0:38:02.561
<v Speaker 2>Okay, tiers, grump, right, aw, let's do a few I'm

0:38:02.601 --> 0:38:04.321
<v Speaker 2>not sure if we can do quick fire texts on

0:38:05.201 --> 0:38:07.201
<v Speaker 2>a new once subject like this, But how about this

0:38:07.281 --> 0:38:09.521
<v Speaker 2>here we go high term and doctor Libby. Well, don't ask.

0:38:09.561 --> 0:38:14.201
<v Speaker 2>Maybe Libby is a store bought flour versus I guess

0:38:14.281 --> 0:38:17.681
<v Speaker 2>organic milled flour that you might get direct from the farm.

0:38:18.161 --> 0:38:20.921
<v Speaker 2>Any difference when it comes to or this person's asking

0:38:20.961 --> 0:38:23.721
<v Speaker 2>for homemade sour dough, but just generally.

0:38:24.081 --> 0:38:27.881
<v Speaker 3>Yeah, so I am a big fan of getting certified

0:38:27.961 --> 0:38:32.201
<v Speaker 3>organic flower if you can. Yea, and the grittier, the

0:38:32.241 --> 0:38:35.441
<v Speaker 3>grittier the better. But you still want it obviously to

0:38:35.441 --> 0:38:37.281
<v Speaker 3>be palatable and to enjoy it. But see if you

0:38:37.281 --> 0:38:38.681
<v Speaker 3>can get it certified organic.

0:38:39.121 --> 0:38:43.041
<v Speaker 2>You mentioned about added gluten in commercial breads, so for

0:38:43.401 --> 0:38:48.001
<v Speaker 2>baking your own bread, if you're doing sourdough, the farm,

0:38:48.121 --> 0:38:50.801
<v Speaker 2>the organic farm will say our protein content is such

0:38:50.841 --> 0:38:54.161
<v Speaker 2>and such is that protein or gluten or what is it?

0:38:54.201 --> 0:38:57.201
<v Speaker 3>So Gluten's just one of the proteins. There are numerous.

0:38:57.841 --> 0:38:59.761
<v Speaker 3>That's just one of them. But yeah, the difference with

0:39:00.041 --> 0:39:03.081
<v Speaker 3>that's fine if someone digest gluten without a problem. Soaldo

0:39:03.201 --> 0:39:05.601
<v Speaker 3>is obviously terrific. It's more micns is more with a

0:39:05.641 --> 0:39:07.561
<v Speaker 3>storeboard bread, there's a lot of added gluten.

0:39:07.721 --> 0:39:10.041
<v Speaker 2>Yeah. Okay. What about muscles as a source of iron

0:39:10.041 --> 0:39:10.801
<v Speaker 2>from this text.

0:39:11.121 --> 0:39:14.161
<v Speaker 3>Fantastic suit They're an excellent dietary source.

0:39:14.921 --> 0:39:16.961
<v Speaker 2>Can you get a copper health supplement at the chemist?

0:39:17.481 --> 0:39:19.481
<v Speaker 2>And how often and how much should you take? Well,

0:39:19.481 --> 0:39:22.361
<v Speaker 2>that's a loaded question. Should you be taking a copper supplement?

0:39:22.441 --> 0:39:23.761
<v Speaker 2>I guess would be the question.

0:39:23.681 --> 0:39:27.041
<v Speaker 3>Only only if you have insufficient blood copper levels, So

0:39:27.121 --> 0:39:30.161
<v Speaker 3>your GP. Some gps don't like to test blood copper.

0:39:30.161 --> 0:39:33.001
<v Speaker 3>They'll test another. It's an enzyme caught with a big

0:39:33.001 --> 0:39:37.721
<v Speaker 3>funny word called cyrillo plasmin. That's a copper dependent enzyme,

0:39:37.801 --> 0:39:40.321
<v Speaker 3>and some GPS will prefer to test that to find

0:39:40.321 --> 0:39:42.681
<v Speaker 3>out if you are copper insufficient or not.

0:39:43.121 --> 0:39:46.201
<v Speaker 2>Okay, And this one says on your term. Women's bodies

0:39:46.201 --> 0:39:48.201
<v Speaker 2>go through so many changes through their lives, that affect

0:39:48.241 --> 0:39:51.041
<v Speaker 2>their health. US blokes need to step up and stop

0:39:51.081 --> 0:39:53.401
<v Speaker 2>complaining and get the regular finger check. Okay, well, thank

0:39:53.481 --> 0:39:55.401
<v Speaker 2>you for that health announcement there. That's not really a

0:39:55.481 --> 0:40:01.681
<v Speaker 2>nutritional question. Is it mashed potatoes once cooled? Do they

0:40:01.761 --> 0:40:03.401
<v Speaker 2>have some prebiotic qualities?

0:40:03.761 --> 0:40:04.321
<v Speaker 3>Yes? They do?

0:40:04.401 --> 0:40:08.001
<v Speaker 2>Any cool does Okay, We've got about forty five seconds left,

0:40:08.001 --> 0:40:11.841
<v Speaker 2>so any final remarks. Dr Livy. Great to have you

0:40:11.881 --> 0:40:12.561
<v Speaker 2>on the show again.

0:40:12.801 --> 0:40:12.881
<v Speaker 8>More.

0:40:13.161 --> 0:40:15.441
<v Speaker 3>We love chatting with you, Tim, love chatting with you.

0:40:15.801 --> 0:40:19.761
<v Speaker 3>I just I really encourage people to know their iron status.

0:40:20.281 --> 0:40:24.561
<v Speaker 3>Obviously if you're in families, particularly for teenage girls, for

0:40:24.681 --> 0:40:27.641
<v Speaker 3>young young children, and also for adult women, and if

0:40:27.681 --> 0:40:30.001
<v Speaker 3>there is any degree of deficiency, I can't encourage you

0:40:30.121 --> 0:40:31.601
<v Speaker 3>enough to address it.

0:40:31.841 --> 0:40:33.801
<v Speaker 2>Excellent. Hey, thanks so much. Great to talk to you,

0:40:34.041 --> 0:40:35.641
<v Speaker 2>and we'll look forward to next time with dror Livy

0:40:35.641 --> 0:40:38.201
<v Speaker 2>Weave again in check out our website Dr Libby dot com.

0:40:38.281 --> 0:40:40.401
<v Speaker 2>We'll be back with smart money in just a moment.

0:40:40.401 --> 0:40:41.601
<v Speaker 2>This is News Talk ZB.

0:40:48.681 --> 0:40:51.681
<v Speaker 1>For more from the weekend collective, listen live to Newstalk

0:40:51.801 --> 0:40:55.321
<v Speaker 1>ZEDB weekends from three pm, or follow the podcast on

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