1 00:00:02,440 --> 00:00:07,840 Speaker 1: Get a. I'm Lola Berry, nutritionist, author, actor, TV presenter, 2 00:00:08,119 --> 00:00:14,080 Speaker 1: and professional overshaer. This podcast is all about celebrating failure 3 00:00:14,600 --> 00:00:17,240 Speaker 1: because I believe it's a chance for us to learn, 4 00:00:17,800 --> 00:00:22,200 Speaker 1: grow and face our blind spots. Each week, I'll interview 5 00:00:22,280 --> 00:00:25,680 Speaker 1: a different guest about their highs as well as their lows, 6 00:00:26,239 --> 00:00:29,840 Speaker 1: all in a bid to inspire us to furiously fail. 7 00:00:33,240 --> 00:00:38,159 Speaker 1: Hello Gangles. Back to your Nutrition Workshop series. So the 8 00:00:38,200 --> 00:00:40,559 Speaker 1: first one we did about a month ago, which was 9 00:00:40,640 --> 00:00:47,600 Speaker 1: on cleansing and detoxing. This nutrition Workshop today is on mythbusting, 10 00:00:48,360 --> 00:00:50,440 Speaker 1: and one we're going to have in the future is 11 00:00:50,479 --> 00:00:54,240 Speaker 1: on longevity. And then I'm opening up a nutrition episode 12 00:00:54,240 --> 00:00:57,959 Speaker 1: for Q and A's so welcome. Buckle on in. This 13 00:00:58,040 --> 00:01:02,200 Speaker 1: is your Nutrition Workshop with me, your friendly nutritionist, Lola, 14 00:01:02,520 --> 00:01:04,759 Speaker 1: and we're doing myth busting. Stuff you thought was healthy 15 00:01:04,800 --> 00:01:09,640 Speaker 1: that maybe is not healthy. So interesting being in LA 16 00:01:09,680 --> 00:01:15,280 Speaker 1: and reading labels because the TGA laws in Australia are 17 00:01:15,400 --> 00:01:18,560 Speaker 1: very different to the FDA laws here in America, and 18 00:01:18,680 --> 00:01:25,920 Speaker 1: Australia has a lot of transparency with ingredients, whereas here 19 00:01:26,040 --> 00:01:29,760 Speaker 1: it feels like healthy things can sometimes have unhealthy things 20 00:01:29,800 --> 00:01:33,000 Speaker 1: in them. Right. Oh, so let's just dive straight in. 21 00:01:33,600 --> 00:01:38,400 Speaker 1: I'll cover as much ground as I can and as always, 22 00:01:38,600 --> 00:01:40,960 Speaker 1: if you have more questions, just write to me on 23 00:01:41,040 --> 00:01:43,200 Speaker 1: Insta number one. We're going to start with one of 24 00:01:43,240 --> 00:01:45,640 Speaker 1: the big dogs, and that is seed oils. So I 25 00:01:45,680 --> 00:01:47,720 Speaker 1: feel like a lot of people are aware that seed 26 00:01:47,720 --> 00:01:53,760 Speaker 1: oils are kind of nasty pasties, shall we say, in 27 00:01:54,120 --> 00:01:59,880 Speaker 1: the health and wellness world. I did this workshop about 28 00:02:00,200 --> 00:02:04,160 Speaker 1: three weeks ago physically here in LA and it was 29 00:02:04,240 --> 00:02:06,760 Speaker 1: new to a lot of people. But basically, I'm just 30 00:02:06,800 --> 00:02:08,680 Speaker 1: going to try and make it as simple as I can. 31 00:02:08,760 --> 00:02:11,560 Speaker 1: And if you put fat under a whole umbrella, and 32 00:02:11,600 --> 00:02:14,800 Speaker 1: then you've got on one side saturated fat, and then 33 00:02:14,840 --> 00:02:16,920 Speaker 1: on the other side you've got unsaturated fats. So your 34 00:02:17,000 --> 00:02:20,160 Speaker 1: saturated fats, your coconut oil, your animal fats, your butter, 35 00:02:20,360 --> 00:02:23,520 Speaker 1: your lard, right, so that's your sat fats. And then 36 00:02:23,560 --> 00:02:26,760 Speaker 1: if we come over to the unsaturated fat side of things, 37 00:02:27,280 --> 00:02:31,880 Speaker 1: you've got mono unsaturated fats and you've got polly unsaturated fats. 38 00:02:31,960 --> 00:02:37,320 Speaker 1: Mono being one, poly being many, so mono one double. 39 00:02:37,680 --> 00:02:41,520 Speaker 1: I believe it's a double bond, double carburn bond. I 40 00:02:41,560 --> 00:02:45,080 Speaker 1: could be saying that wrong, but basically, the more bonds 41 00:02:45,080 --> 00:02:49,359 Speaker 1: that there are in the molecular structure. The less stable 42 00:02:49,760 --> 00:02:53,320 Speaker 1: these fats are to say heat and light, which is 43 00:02:53,360 --> 00:02:54,919 Speaker 1: why when you go to the health food store in 44 00:02:54,960 --> 00:02:57,560 Speaker 1: Australia and you buy, say flax seed oil, which is 45 00:02:57,600 --> 00:03:01,080 Speaker 1: also called linseed oil, it's usually in dark and bug 46 00:03:01,120 --> 00:03:04,400 Speaker 1: glass jar of sorts or bottle of sorts, and it's 47 00:03:04,440 --> 00:03:06,679 Speaker 1: in the fridge and the person selling it to is 48 00:03:06,720 --> 00:03:08,800 Speaker 1: probably gonna be like, once you open this, use it 49 00:03:08,840 --> 00:03:12,800 Speaker 1: within six weeks before it goes rancid. So that is 50 00:03:13,080 --> 00:03:16,960 Speaker 1: an example of how a polyon saturated fat should be used. 51 00:03:17,040 --> 00:03:19,680 Speaker 1: And there are still health benefits. Right, So you've got 52 00:03:19,680 --> 00:03:22,440 Speaker 1: your Amiga six's and Amiga threes. Amiga threes is like 53 00:03:23,040 --> 00:03:26,560 Speaker 1: the happy days the fish oils. We've got our EPA 54 00:03:27,000 --> 00:03:32,360 Speaker 1: and dh dha being on the brain, epa being anti 55 00:03:32,400 --> 00:03:36,040 Speaker 1: inflam again. Hope, I'm saying all this right. I am 56 00:03:36,080 --> 00:03:39,320 Speaker 1: a nutritionist, but I don't practice as much these days 57 00:03:39,360 --> 00:03:42,960 Speaker 1: other than workshops and when people ask me nutrition facts 58 00:03:43,000 --> 00:03:48,680 Speaker 1: after I teach yoga. So that's how a polly unsaturated 59 00:03:48,680 --> 00:03:52,480 Speaker 1: fat should be treated. Now, mono one saturated fats, A 60 00:03:52,520 --> 00:03:55,720 Speaker 1: few examples of them olive oil and avocado oil, so 61 00:03:56,200 --> 00:03:59,080 Speaker 1: you can cook with them gently. As you know, Matt, 62 00:03:59,120 --> 00:04:00,800 Speaker 1: my boyfriend is to tell you, we use a lot 63 00:04:00,840 --> 00:04:03,120 Speaker 1: of olive oil and a lot of butter in this household. 64 00:04:03,520 --> 00:04:07,760 Speaker 1: So the issues that we've got are with the oils 65 00:04:07,800 --> 00:04:14,080 Speaker 1: like canola oil, rape seed oil, sunflower oil. There's a 66 00:04:14,320 --> 00:04:18,239 Speaker 1: bunch of baddies. Canola sneaks in a lot of stuff, 67 00:04:18,279 --> 00:04:20,760 Speaker 1: and then you've got the problem with it potentially being 68 00:04:20,800 --> 00:04:24,720 Speaker 1: genetically modified. But the issue with those oils is and 69 00:04:25,040 --> 00:04:28,560 Speaker 1: they'll sell them on the like You'll be going down 70 00:04:28,560 --> 00:04:30,840 Speaker 1: the oil aisle and I'll be like vegetoil and I'll 71 00:04:30,880 --> 00:04:34,599 Speaker 1: be this really beautiful picture of a tomato or some 72 00:04:34,720 --> 00:04:36,720 Speaker 1: kind of vegetable like a carrot on the front of it, 73 00:04:37,279 --> 00:04:41,920 Speaker 1: and it's like, oh, that's not vegetable oil at all. 74 00:04:42,440 --> 00:04:49,159 Speaker 1: And also to make it palatable, Basically, when those kind 75 00:04:49,240 --> 00:04:52,800 Speaker 1: of oils get heated to high temperatures, they'll go black 76 00:04:52,839 --> 00:04:55,960 Speaker 1: and rancid, and they'll stink and again be rancid, and 77 00:04:56,000 --> 00:04:59,120 Speaker 1: so they've got to be dyed and then have you know, 78 00:04:59,360 --> 00:05:04,000 Speaker 1: diodoride to make them palatable again. So the issue, if 79 00:05:04,000 --> 00:05:05,919 Speaker 1: you want to learn more about this, there's a great 80 00:05:05,920 --> 00:05:10,760 Speaker 1: book written by David Gillespie. He's an Australian author. He's 81 00:05:10,760 --> 00:05:13,960 Speaker 1: written a he's also a lawyer. He's incredible. He's written 82 00:05:14,000 --> 00:05:17,480 Speaker 1: a multitude of books on this topic. He also wrote 83 00:05:17,520 --> 00:05:20,400 Speaker 1: Sweet Poison, which is all about sugar and fructose. But 84 00:05:20,560 --> 00:05:23,640 Speaker 1: I've also had him on the pod. Anyway, my point 85 00:05:23,680 --> 00:05:27,320 Speaker 1: is ghost us out David Gillespie. But he speaks beautifully 86 00:05:27,360 --> 00:05:29,960 Speaker 1: about seed dolls and he's super anti them because they 87 00:05:29,960 --> 00:05:32,320 Speaker 1: cause DNA damage and he's just like, that's flat out 88 00:05:32,360 --> 00:05:35,760 Speaker 1: the way it is. Get him out of your diet today. 89 00:05:35,920 --> 00:05:41,640 Speaker 1: So what is the answer to this? And your brain's 90 00:05:41,640 --> 00:05:44,520 Speaker 1: probably like, what about spreadable margins and what about the 91 00:05:44,520 --> 00:05:46,880 Speaker 1: ones that say heart healthy, marge and all that kind 92 00:05:46,920 --> 00:05:49,760 Speaker 1: of stuff usually they're going to have. And if you 93 00:05:50,000 --> 00:05:52,559 Speaker 1: flip the packet over and it's got a beautiful picture 94 00:05:52,600 --> 00:05:55,600 Speaker 1: of an olive branch on it, If you flip it 95 00:05:55,640 --> 00:05:58,520 Speaker 1: over and it's made, it's got yes, it might have 96 00:05:58,560 --> 00:06:00,520 Speaker 1: a bit of the oliver a bit of something in it, 97 00:06:00,560 --> 00:06:03,080 Speaker 1: but then it's got like four other different types of 98 00:06:03,120 --> 00:06:09,200 Speaker 1: oils like sunflower oil, canola oil, corn oil. Not happy 99 00:06:09,279 --> 00:06:13,080 Speaker 1: days peanut, not happy day like you want you want 100 00:06:13,080 --> 00:06:15,919 Speaker 1: to be using the real McCoy number one, and it 101 00:06:15,920 --> 00:06:18,040 Speaker 1: should only have one ingredient if you're buying an oil, 102 00:06:18,120 --> 00:06:21,279 Speaker 1: not fifty million of them. And you don't want genetically 103 00:06:21,320 --> 00:06:26,120 Speaker 1: modified soy, and you don't want genetically modified canola either. 104 00:06:27,279 --> 00:06:29,800 Speaker 1: So good rule of thumb, I hope, and I haven't 105 00:06:29,800 --> 00:06:34,240 Speaker 1: confused or lost anyone. Good rule of thumb is coconut 106 00:06:34,279 --> 00:06:38,480 Speaker 1: oil happy days, butter happy days, olive oil happy days, 107 00:06:38,680 --> 00:06:42,680 Speaker 1: avocato oil happy days, lard and animal fat happy days 108 00:06:43,480 --> 00:06:47,880 Speaker 1: obviously don't go so gang how on them, but you 109 00:06:47,920 --> 00:06:51,279 Speaker 1: know they're safe cooking oils that have higher smoke points, 110 00:06:51,680 --> 00:06:53,960 Speaker 1: and that means they're not going to go rancid every 111 00:06:54,000 --> 00:06:55,760 Speaker 1: time you heat them or every time they see the 112 00:06:55,880 --> 00:06:59,320 Speaker 1: light like light. Even with olive oil, it being a 113 00:06:59,400 --> 00:07:03,000 Speaker 1: motto on saturated fat, we keep it in the cupboard 114 00:07:03,120 --> 00:07:06,919 Speaker 1: and it's in a dark green bottle, and there's we 115 00:07:07,000 --> 00:07:09,440 Speaker 1: can really take go down the oil path. You know, 116 00:07:09,560 --> 00:07:14,440 Speaker 1: extra virgin means first pressing versus just like if it 117 00:07:14,520 --> 00:07:17,120 Speaker 1: just says coconut ol, that could be the twentieth pressing 118 00:07:17,200 --> 00:07:19,560 Speaker 1: of that coconut, which isn't a bad thing. It means, infact, 119 00:07:19,560 --> 00:07:22,240 Speaker 1: it all in part less of a coconutty flavor. So 120 00:07:22,480 --> 00:07:24,640 Speaker 1: if you're cooking a steak or something and you don't 121 00:07:24,640 --> 00:07:28,440 Speaker 1: want tropicana Hawaiian vibes, then you can buy coconutle as 122 00:07:28,440 --> 00:07:33,119 Speaker 1: opposed to extra virgin coconut oil. A lot to think about, 123 00:07:33,240 --> 00:07:37,560 Speaker 1: I know, but really interesting. At the end of the day, 124 00:07:38,080 --> 00:07:41,120 Speaker 1: you want to stay away from seed oils. They're often 125 00:07:41,200 --> 00:07:44,800 Speaker 1: hidden in things like dips. They love chucking them in 126 00:07:44,840 --> 00:07:48,720 Speaker 1: a good old hormics or you know, like some kind 127 00:07:48,760 --> 00:07:52,200 Speaker 1: of delicious temporadi kind of dip or you know, you know, 128 00:07:52,240 --> 00:07:54,680 Speaker 1: when you go you go to the dip section, so 129 00:07:54,840 --> 00:07:57,760 Speaker 1: many of them have got canola oil in them. Stay away, 130 00:07:58,120 --> 00:08:00,520 Speaker 1: go for the ones that have got no junk. And 131 00:08:00,560 --> 00:08:03,080 Speaker 1: you are so lucky in Australia there are really good 132 00:08:03,160 --> 00:08:06,320 Speaker 1: no junk ones. I even looked at my organic hormas 133 00:08:06,360 --> 00:08:08,240 Speaker 1: that I bought from Trader Joe's here in our lane. 134 00:08:08,280 --> 00:08:10,240 Speaker 1: It's got conola oil, and I'm like, are you kidding me? 135 00:08:12,000 --> 00:08:15,720 Speaker 1: So become your own detective. Read the packet, read the 136 00:08:15,800 --> 00:08:19,240 Speaker 1: label and know I mentioned that in the Detox episode, 137 00:08:19,320 --> 00:08:22,400 Speaker 1: but really read the label and stay off the seed olls. 138 00:08:22,480 --> 00:08:25,560 Speaker 1: If you want to learn more about them, you can 139 00:08:25,920 --> 00:08:28,240 Speaker 1: google it. It's been around for ages, how full on 140 00:08:28,360 --> 00:08:33,079 Speaker 1: seed oils are, and just be really assertive with your 141 00:08:33,080 --> 00:08:38,040 Speaker 1: oils because and research David Gillespie, because he'll talk loads 142 00:08:38,160 --> 00:08:45,280 Speaker 1: about the negative detrimental effects on a DNA level. Okay, boom. 143 00:08:45,559 --> 00:08:47,439 Speaker 1: Next one is probably not going to be a shock 144 00:08:47,520 --> 00:08:49,559 Speaker 1: to the system, and that is sugar. We know sugar 145 00:08:49,600 --> 00:08:56,040 Speaker 1: is bad. We know it. It's highly addictive, causes inflammation 146 00:08:56,559 --> 00:09:00,560 Speaker 1: in the body, and we know what's about. We know 147 00:09:00,640 --> 00:09:03,720 Speaker 1: it's been linked to like excess sugar is linked to 148 00:09:03,800 --> 00:09:08,040 Speaker 1: like type two diabetes and a whole host of degenerative 149 00:09:08,080 --> 00:09:12,200 Speaker 1: diseases from cuddiovascular diseases to some cancers. It's a baddie. 150 00:09:12,200 --> 00:09:16,319 Speaker 1: We know it tastes delicious though, right. So the trick 151 00:09:16,520 --> 00:09:18,400 Speaker 1: is I always say to clients when I'm taking nu 152 00:09:18,440 --> 00:09:20,319 Speaker 1: sutar consoles, if I'm going to pull something out of 153 00:09:20,320 --> 00:09:21,840 Speaker 1: the diet, I'm going to try and replace it with 154 00:09:21,920 --> 00:09:26,079 Speaker 1: something like a healthier alternative. So, yes, you want to 155 00:09:26,120 --> 00:09:29,640 Speaker 1: avoid sugars, but also like they sneak into things like 156 00:09:30,000 --> 00:09:32,959 Speaker 1: dressings a little bit like the seed oils, they'll sneak 157 00:09:33,000 --> 00:09:36,320 Speaker 1: into sauces, they'll sneak into ready made meals. Of course 158 00:09:36,360 --> 00:09:39,200 Speaker 1: they're going to be in things like chocolate bars and 159 00:09:39,240 --> 00:09:43,360 Speaker 1: whatever you get from the confectionery aisle. That's to be expected. 160 00:09:43,400 --> 00:09:45,880 Speaker 1: But they'll sneak into savory things as well. So a 161 00:09:45,880 --> 00:09:50,439 Speaker 1: good rule of thumb is understanding how much sugar when 162 00:09:50,480 --> 00:09:55,920 Speaker 1: you're like is like understanding how much sugar. I'm trying 163 00:09:55,960 --> 00:09:57,959 Speaker 1: to how to quantify sugar when you're reading the back 164 00:09:58,000 --> 00:09:59,440 Speaker 1: of a label. That's what I'm trying to say. So, 165 00:10:00,480 --> 00:10:05,240 Speaker 1: for example, if you're picking up some delicious Green Goddess 166 00:10:05,280 --> 00:10:09,120 Speaker 1: salad dressing and it says eight point nine grams of 167 00:10:09,200 --> 00:10:13,800 Speaker 1: sugar perserve, four point five grams of sugar is a 168 00:10:13,840 --> 00:10:18,160 Speaker 1: teaspoon of sugar, So I always tell people keep it 169 00:10:18,200 --> 00:10:21,680 Speaker 1: to that or less perserve, and chances are you'll be 170 00:10:21,720 --> 00:10:25,120 Speaker 1: having it with some sort of protein, some sort of fat, 171 00:10:25,160 --> 00:10:28,439 Speaker 1: some sort of carbohydrate or fiber, which will lessen the 172 00:10:28,480 --> 00:10:32,520 Speaker 1: glycemic load. So I always say, yeah, four point five 173 00:10:32,520 --> 00:10:36,640 Speaker 1: grams or less perserve. That can be hard, especially if 174 00:10:36,640 --> 00:10:40,199 Speaker 1: you're drinking something like a coconut water, which naturally contains 175 00:10:40,480 --> 00:10:43,559 Speaker 1: sugars but also lots of great other things like electrolytes. 176 00:10:44,040 --> 00:10:46,800 Speaker 1: So in a sense, it is kind of like picking 177 00:10:46,840 --> 00:10:51,240 Speaker 1: your battles. But sugar itself is kind of nasty and 178 00:10:51,360 --> 00:10:56,040 Speaker 1: highly addictive, like what we started with when we talked 179 00:10:56,080 --> 00:11:01,120 Speaker 1: about sugar. But I'm not afraid of like whole sugar, 180 00:11:01,320 --> 00:11:03,439 Speaker 1: if that makes sense. So I had a snack before, 181 00:11:03,480 --> 00:11:06,280 Speaker 1: I just chopped up some pineapple natural sauce of sugar 182 00:11:06,320 --> 00:11:08,920 Speaker 1: one hundred percent. But I'm also going to obviously the fiber, 183 00:11:09,080 --> 00:11:13,240 Speaker 1: the bromeline, the electrolytes, you know, the good stuff as well, 184 00:11:13,400 --> 00:11:16,400 Speaker 1: and that's gonna slow down its release as opposed to 185 00:11:16,480 --> 00:11:21,000 Speaker 1: drinking pineapple juice, which would be jam packed full of sugar. 186 00:11:22,200 --> 00:11:24,240 Speaker 1: So always go for the whole food option. Don't be 187 00:11:24,280 --> 00:11:28,160 Speaker 1: afraid of apples, pears, bananas, berry, like, don't be afraid 188 00:11:28,160 --> 00:11:31,640 Speaker 1: of those things. I spent loads of my twenties being 189 00:11:31,679 --> 00:11:33,960 Speaker 1: afraid of those things because I was like always on 190 00:11:34,000 --> 00:11:36,080 Speaker 1: the cusp of eating disorder. That was just me. I 191 00:11:36,160 --> 00:11:39,920 Speaker 1: was like either dieting or eating you know, the works. 192 00:11:41,200 --> 00:11:43,880 Speaker 1: So fruit is good. Fruit is not bad, but sugar 193 00:11:44,120 --> 00:11:48,720 Speaker 1: added into things is bad. And you'll notice what happens 194 00:11:48,720 --> 00:11:50,760 Speaker 1: when you have sugar, as you're gonna have a hankering 195 00:11:50,800 --> 00:11:55,400 Speaker 1: for it the next day, so you will crave it. 196 00:11:55,720 --> 00:11:57,840 Speaker 1: And it, and it's all well and good to be like, oh, 197 00:11:57,880 --> 00:12:00,360 Speaker 1: I'm having a cheap day to day. I've dance this 198 00:12:00,480 --> 00:12:02,679 Speaker 1: dance many a time and it just kind of rolls 199 00:12:02,720 --> 00:12:05,520 Speaker 1: on for three, four or five days. Next minute you're 200 00:12:05,559 --> 00:12:09,040 Speaker 1: like bloated, You're not sleeping properly. Your skin feels really gray. 201 00:12:09,480 --> 00:12:11,360 Speaker 1: You want to get that gray wash over your skin. 202 00:12:11,640 --> 00:12:15,000 Speaker 1: You feel like you've aged. That is all inflammation yucky. 203 00:12:15,480 --> 00:12:19,000 Speaker 1: So if you can keep it to whole food sources 204 00:12:19,280 --> 00:12:23,760 Speaker 1: of sugar, and if when you have something sugary, like 205 00:12:23,840 --> 00:12:26,840 Speaker 1: a date which has got a glycemic index of one hundred. 206 00:12:27,440 --> 00:12:31,520 Speaker 1: Fun fact, compared to white bread in America. Also one hundred. 207 00:12:32,360 --> 00:12:35,600 Speaker 1: White bread in America is got sugar in it. It's 208 00:12:35,760 --> 00:12:40,840 Speaker 1: literally like eating ceual like a kid cereal. It's bizarre. Anyway, 209 00:12:41,760 --> 00:12:44,760 Speaker 1: if you're having a date, say beautiful Majewel date, they're 210 00:12:44,760 --> 00:12:46,880 Speaker 1: the ones that are like super gouy. You buy them 211 00:12:47,000 --> 00:12:51,120 Speaker 1: from the refrigerated section and you rip it open, pull 212 00:12:51,200 --> 00:12:54,400 Speaker 1: the pip out, and you put some almond butter in there. Right, 213 00:12:54,440 --> 00:12:56,680 Speaker 1: and maybe it's a dash of cinnamon or your favorite 214 00:12:56,760 --> 00:13:00,839 Speaker 1: nut butter. Right, that fat and fiber is going to 215 00:13:00,880 --> 00:13:03,640 Speaker 1: decrease that glycemic glode from one hundred probably to like 216 00:13:03,679 --> 00:13:05,640 Speaker 1: forty or something. That's just a stab in the dark. 217 00:13:05,679 --> 00:13:08,600 Speaker 1: I could be wrong, but my point is, Yeah, One, 218 00:13:08,640 --> 00:13:11,480 Speaker 1: you're getting lots of other nutrients from that date. Great 219 00:13:11,520 --> 00:13:15,120 Speaker 1: source of fiber, great source of potassium, great source of magnesium. 220 00:13:15,360 --> 00:13:17,040 Speaker 1: You know, you're getting lots of goodies in there too, 221 00:13:17,679 --> 00:13:21,880 Speaker 1: and you're having that really good source of like a 222 00:13:22,000 --> 00:13:24,520 Speaker 1: nut butter, say it's brazil nut butter. You're gonna be 223 00:13:24,559 --> 00:13:29,439 Speaker 1: getting selenium again, more fiber again, good amigas, good fats 224 00:13:30,280 --> 00:13:33,920 Speaker 1: zinc in there too. So it's just about kind of 225 00:13:33,960 --> 00:13:37,280 Speaker 1: like a magui vraing it. I think that's such a 226 00:13:37,320 --> 00:13:39,520 Speaker 1: millennial thing to say that any Genz's listening to this 227 00:13:39,559 --> 00:13:40,920 Speaker 1: and to be like, what the f is a mag 228 00:13:41,280 --> 00:13:44,280 Speaker 1: It was a TV show about a hero who was 229 00:13:44,320 --> 00:13:47,320 Speaker 1: able to get himself out of any sticky situation. He 230 00:13:47,400 --> 00:13:50,240 Speaker 1: was called Macguiber anyway, So you can kind of magui 231 00:13:50,280 --> 00:13:54,760 Speaker 1: for it a little bit. So we know sugar is bad. 232 00:13:54,880 --> 00:13:57,080 Speaker 1: Don't be afraid of real sugar, like whole food sugar. 233 00:13:57,559 --> 00:14:02,360 Speaker 1: Do be afraid of going too hard on things like agave, 234 00:14:02,760 --> 00:14:05,640 Speaker 1: maple syrup and honey. Sure, a little bit no props 235 00:14:05,679 --> 00:14:08,440 Speaker 1: in something great. If you're having it off the spoon 236 00:14:08,440 --> 00:14:11,719 Speaker 1: because you're like, well, honey is better than sugar, you 237 00:14:11,880 --> 00:14:14,560 Speaker 1: probably the body once it gets past your lips, the 238 00:14:14,559 --> 00:14:18,440 Speaker 1: body is going to react very similarly, if not the 239 00:14:18,480 --> 00:14:21,680 Speaker 1: same as if you just had straight sugar. So you 240 00:14:21,720 --> 00:14:23,920 Speaker 1: do need to moderate it. I would always say whole 241 00:14:23,920 --> 00:14:27,440 Speaker 1: food version is best. If you are craving something sweet, 242 00:14:27,560 --> 00:14:30,360 Speaker 1: go for fruit and you know, if you're like, well no, 243 00:14:30,520 --> 00:14:32,800 Speaker 1: that doesn't really hit the chocolate thing, like, you do 244 00:14:32,880 --> 00:14:35,240 Speaker 1: want to do the like seventy percent dark jock, a 245 00:14:35,320 --> 00:14:39,240 Speaker 1: handful of nuts, you know, like find those healthier alternatives 246 00:14:39,280 --> 00:14:47,560 Speaker 1: so you're not like depriving yourself and then can potentially binge. Okay, 247 00:14:48,400 --> 00:14:50,840 Speaker 1: next topic, eating snacks is bad for you. I think 248 00:14:50,880 --> 00:14:53,720 Speaker 1: this one has already been debunked by a lot of people. 249 00:14:54,120 --> 00:14:58,880 Speaker 1: But there's nothing wrong with snacking. It's about the things 250 00:14:58,880 --> 00:15:01,480 Speaker 1: you're snacking on. So for example, if you're having a 251 00:15:01,520 --> 00:15:05,080 Speaker 1: choky bar versus you're having some really good quality dark 252 00:15:05,120 --> 00:15:09,880 Speaker 1: chocolate and a handful of organic almonds, obviously one is 253 00:15:09,880 --> 00:15:12,560 Speaker 1: going to be better than the other. It also depends 254 00:15:12,600 --> 00:15:14,840 Speaker 1: on like your blood sugar levels, Like if you notice 255 00:15:14,880 --> 00:15:17,480 Speaker 1: that you crash a little bit, then having snacks on 256 00:15:17,560 --> 00:15:19,480 Speaker 1: hand is a really good thing to do, as opposed 257 00:15:19,520 --> 00:15:23,160 Speaker 1: to just kind of like having a blood sugar crash 258 00:15:23,280 --> 00:15:26,040 Speaker 1: and having no energy and needing a nap. So it 259 00:15:27,240 --> 00:15:32,720 Speaker 1: is a game of figuring out what works best for 260 00:15:32,760 --> 00:15:35,360 Speaker 1: your body. I know some people that don't believe in snacking, 261 00:15:35,360 --> 00:15:37,200 Speaker 1: and some people that do, some people that love it, 262 00:15:37,240 --> 00:15:39,320 Speaker 1: some people that don't love it. Try it on, see 263 00:15:39,320 --> 00:15:42,800 Speaker 1: if it works for you. Artificial sweetness right, Oh, we 264 00:15:42,920 --> 00:15:45,600 Speaker 1: know these are bad. They are what is in all 265 00:15:45,600 --> 00:15:48,400 Speaker 1: the diet. Oh my god, I sounded an American. Then 266 00:15:48,440 --> 00:15:50,560 Speaker 1: I nearly was going to say soda drinks, but for 267 00:15:50,800 --> 00:15:54,320 Speaker 1: US soft drinks. Americans do not call them soft drinks. 268 00:15:54,320 --> 00:15:58,520 Speaker 1: They don't even get the terminology. But you know all 269 00:15:58,560 --> 00:16:03,000 Speaker 1: the diet soda soft drinks, so anything that is sugar 270 00:16:03,080 --> 00:16:06,360 Speaker 1: free or zero this or you know, any of that stuff. 271 00:16:07,760 --> 00:16:11,960 Speaker 1: So they use artificial sweeteners, often as spartanan or sucralose. 272 00:16:12,240 --> 00:16:14,920 Speaker 1: They have code numbers, so nine five O, nine five 273 00:16:15,000 --> 00:16:18,600 Speaker 1: one nine five A, nine five one A and nine 274 00:16:18,640 --> 00:16:24,400 Speaker 1: five five stay away. They're really really bad. The scientific studies, 275 00:16:24,480 --> 00:16:27,040 Speaker 1: like all the journal articles about how bad they are. 276 00:16:27,080 --> 00:16:28,920 Speaker 1: I'm gonna be really honest with you. Yes, they're done 277 00:16:28,920 --> 00:16:32,560 Speaker 1: on rats and not human beings. But the studies that 278 00:16:33,000 --> 00:16:35,800 Speaker 1: have been done on rats, because obviously you can't just 279 00:16:36,080 --> 00:16:38,880 Speaker 1: eat some spar tame or some kind of artifice sweeten 280 00:16:38,960 --> 00:16:42,360 Speaker 1: and then let someone chop your brain open, right, So 281 00:16:42,560 --> 00:16:45,400 Speaker 1: the studies are done on rats. But all the studies 282 00:16:45,400 --> 00:16:49,080 Speaker 1: are done have come back, All of a sads have 283 00:16:49,120 --> 00:16:52,320 Speaker 1: been done, have come back that it's neurotoxic and it 284 00:16:52,440 --> 00:16:56,000 Speaker 1: shows signs of crossing the blood brain barrier, being highly 285 00:16:56,040 --> 00:17:01,960 Speaker 1: addictive and linked to a whole host of neurological disease states. 286 00:17:02,360 --> 00:17:05,080 Speaker 1: So it's a big no for me. The artifice sweeteners, 287 00:17:05,560 --> 00:17:08,200 Speaker 1: I am first to admit, like on a hot day, 288 00:17:08,320 --> 00:17:12,080 Speaker 1: I love a cold crispy diet coke or something like 289 00:17:12,160 --> 00:17:14,720 Speaker 1: that and taste delicious and it's satiating, but I know 290 00:17:14,800 --> 00:17:18,399 Speaker 1: it's not healthy for me. So yeah, I just wanted 291 00:17:18,440 --> 00:17:22,120 Speaker 1: to be real and honest with you about that one. 292 00:17:22,680 --> 00:17:25,040 Speaker 1: This might be more towards the American audience than the 293 00:17:25,080 --> 00:17:27,600 Speaker 1: Aussie audience, but I think everyone understands that colories in 294 00:17:27,680 --> 00:17:32,480 Speaker 1: colories out in Australia, we count killogeels and not calories 295 00:17:33,000 --> 00:17:38,800 Speaker 1: killojeels to figure out your calories, and killogeels basically killogelels 296 00:17:38,840 --> 00:17:42,159 Speaker 1: of four point six times a colorie. So if you 297 00:17:42,440 --> 00:17:44,560 Speaker 1: have an American app on your phone and you want 298 00:17:44,600 --> 00:17:48,639 Speaker 1: to see how many calories there are own something you're buying, 299 00:17:48,680 --> 00:17:53,959 Speaker 1: and it's only listed the killogeel, so kJ the killogel number, 300 00:17:54,119 --> 00:17:56,359 Speaker 1: you just divide it by four point six and you 301 00:17:56,400 --> 00:18:00,400 Speaker 1: will get that calorie count. I think this the game 302 00:18:00,440 --> 00:18:03,959 Speaker 1: has been debunked as well. Obviously, if you're eating a 303 00:18:04,000 --> 00:18:08,280 Speaker 1: smaller amount but of crappy food or high sugary food, 304 00:18:08,359 --> 00:18:11,160 Speaker 1: or highly priced processed food, that's going to cause havoc 305 00:18:11,240 --> 00:18:13,120 Speaker 1: in the body. You want to be eating whole foods. 306 00:18:13,560 --> 00:18:18,400 Speaker 1: I personally am not a big believer in calorie counting. 307 00:18:18,600 --> 00:18:20,760 Speaker 1: I don't do it. I don't stick to it, I 308 00:18:20,800 --> 00:18:24,760 Speaker 1: don't enjoy it. Again, that could just be my own 309 00:18:24,840 --> 00:18:28,200 Speaker 1: personal history with an eating disorder. I used to about 310 00:18:28,200 --> 00:18:31,320 Speaker 1: to look at something and be like carrot seventy one, 311 00:18:31,760 --> 00:18:36,439 Speaker 1: egg seventy four fifteen without the yolk, so I was 312 00:18:36,480 --> 00:18:39,760 Speaker 1: able to look at things and know the calory content 313 00:18:39,800 --> 00:18:43,960 Speaker 1: of it. I just don't do it, because what's the point. Personally, 314 00:18:44,280 --> 00:18:48,399 Speaker 1: but some people love it because they can track their progress. 315 00:18:48,600 --> 00:18:51,439 Speaker 1: And so again a bit like the snacking, if it 316 00:18:51,480 --> 00:18:53,880 Speaker 1: works for you, go for it. I don't think it's 317 00:18:53,880 --> 00:18:56,080 Speaker 1: as simple as calories in colories out. I think it's 318 00:18:56,200 --> 00:18:59,440 Speaker 1: nutrient dense food. You want to eat really healthy, honest, 319 00:18:59,640 --> 00:19:05,040 Speaker 1: really ingredients as opposed to empty things and highly refined 320 00:19:05,040 --> 00:19:08,680 Speaker 1: and highly processed things. We touched on the seed oils earlier. 321 00:19:09,119 --> 00:19:11,639 Speaker 1: Hydrogenated oils are a big problem too, and they're the 322 00:19:11,680 --> 00:19:14,480 Speaker 1: ones that are hit it up, deotorized and whatnot. So 323 00:19:14,520 --> 00:19:17,399 Speaker 1: if you're eating that but your calories low, the body 324 00:19:17,440 --> 00:19:19,280 Speaker 1: isn't going to know what to do with that fuel. 325 00:19:19,400 --> 00:19:21,159 Speaker 1: You want to give it real fuel. You want to 326 00:19:21,160 --> 00:19:23,879 Speaker 1: give it the good stuff, because that's going to infect 327 00:19:23,880 --> 00:19:29,040 Speaker 1: your affect your mental clarity, it's going to infect effect 328 00:19:29,680 --> 00:19:33,680 Speaker 1: your energy levels and how you go through your day 329 00:19:33,720 --> 00:19:37,679 Speaker 1: to day life. There was a big thing about like 330 00:19:38,119 --> 00:19:39,840 Speaker 1: not big thing, but like I feel like the last 331 00:19:39,880 --> 00:19:42,920 Speaker 1: kind of five years has all been around fasting. Is 332 00:19:42,960 --> 00:19:44,280 Speaker 1: it good for you? Is it not good for you? 333 00:19:44,320 --> 00:19:47,399 Speaker 1: There's a mazillion books out there now, especially about the 334 00:19:47,440 --> 00:19:52,159 Speaker 1: differences for fasting for men versus women. A lot of 335 00:19:52,160 --> 00:19:54,879 Speaker 1: the studies on how good fasting is for us as 336 00:19:55,119 --> 00:19:58,280 Speaker 1: done on men as opposed to women. Obviously they've got 337 00:19:58,359 --> 00:20:01,719 Speaker 1: testosterone levels that are different to us with our estrogen 338 00:20:01,760 --> 00:20:04,879 Speaker 1: and progesterone. So if you are going to fast, or 339 00:20:04,920 --> 00:20:06,840 Speaker 1: if you are going to intimate and fast, which means 340 00:20:06,880 --> 00:20:09,520 Speaker 1: you essentially skip brecky and you keep a sixteen hour 341 00:20:09,640 --> 00:20:13,520 Speaker 1: fasting window, just be aware that if you're in the 342 00:20:13,600 --> 00:20:17,000 Speaker 1: lead up to your period, your body often needs and 343 00:20:17,040 --> 00:20:20,400 Speaker 1: craves a little more. Once you get your period, though, 344 00:20:20,640 --> 00:20:23,159 Speaker 1: you can often find that it is slightly easy to 345 00:20:23,200 --> 00:20:27,520 Speaker 1: pull back again and bring the fast back in. But 346 00:20:27,600 --> 00:20:31,440 Speaker 1: remember that's not going to work for everybody. I think, 347 00:20:31,680 --> 00:20:34,840 Speaker 1: just make it work for you. I think I accidentally 348 00:20:34,880 --> 00:20:37,960 Speaker 1: fast sometimes not all the time. It depends if I've 349 00:20:37,960 --> 00:20:40,120 Speaker 1: got a meeting in the morning. There are a lot 350 00:20:40,160 --> 00:20:46,120 Speaker 1: of things that will effect if I do it. I'm 351 00:20:46,359 --> 00:20:49,000 Speaker 1: really into kind of like intuitive leading, like and just 352 00:20:49,040 --> 00:20:53,320 Speaker 1: anyone it feels good and you know, not really overthinking 353 00:20:53,359 --> 00:20:56,400 Speaker 1: it as we're saying this. I had a meeting this 354 00:20:56,480 --> 00:21:00,040 Speaker 1: morning and I just realized I didn't have brecky. I 355 00:21:00,080 --> 00:21:02,640 Speaker 1: had a great lunch and I was so hungry for lunch, 356 00:21:02,720 --> 00:21:04,680 Speaker 1: and Boss and I went out to air one for lunch, 357 00:21:04,680 --> 00:21:07,919 Speaker 1: which is like a super bougie health food place. A 358 00:21:07,920 --> 00:21:11,080 Speaker 1: lot of fun, a lot of fun. Okay, I think 359 00:21:11,080 --> 00:21:14,760 Speaker 1: people know that this one already, that low fat foods 360 00:21:14,840 --> 00:21:18,240 Speaker 1: being healthier as a total myth. You want to go like, 361 00:21:18,320 --> 00:21:20,600 Speaker 1: don't be afraid of fat. Fat's important for the brain. 362 00:21:20,640 --> 00:21:22,439 Speaker 1: I'm pretty sure the brain is made of like sixty 363 00:21:22,440 --> 00:21:27,800 Speaker 1: percent fat. So don't be afraid of eating fatty food. 364 00:21:27,880 --> 00:21:30,600 Speaker 1: It's so good for you, and it satiates you, so 365 00:21:30,640 --> 00:21:33,680 Speaker 1: it keeps you feeling full for longer. I've never really 366 00:21:33,680 --> 00:21:36,000 Speaker 1: worried about that one. I love avocado, I love all 367 00:21:36,040 --> 00:21:41,960 Speaker 1: of oil, I love butter. So yeah, definitely, don't be 368 00:21:42,000 --> 00:21:43,840 Speaker 1: afraid of fat. I would say, don't be afraid of 369 00:21:43,880 --> 00:21:48,280 Speaker 1: complex carbohydrates as well. Some people get quite afraid of carbs. 370 00:21:49,400 --> 00:21:52,199 Speaker 1: People a lot of questions around and I think this 371 00:21:52,280 --> 00:21:54,600 Speaker 1: again was a thing from a few years ago, like juice, 372 00:21:54,600 --> 00:21:59,639 Speaker 1: fasting and smoothies and whatnot. I would say, again, remember 373 00:21:59,640 --> 00:22:02,439 Speaker 1: when you're using something, the sugar content naturally goes up 374 00:22:02,440 --> 00:22:06,680 Speaker 1: because pulling the fiber out. But if you're you know, 375 00:22:07,040 --> 00:22:09,080 Speaker 1: if you're making it smoothie in the morning, and it's 376 00:22:09,080 --> 00:22:12,760 Speaker 1: gonna have some like nut butter in there, some some 377 00:22:12,840 --> 00:22:16,240 Speaker 1: kind of like protein powder or collagen, and then you're 378 00:22:16,240 --> 00:22:18,480 Speaker 1: gonna have some baby spinach. Like you're adding a lot 379 00:22:18,480 --> 00:22:20,840 Speaker 1: of stuff there that is going to satiate you, make 380 00:22:20,880 --> 00:22:24,440 Speaker 1: you feel full, and it's gonna make for slow release energy, 381 00:22:24,520 --> 00:22:28,280 Speaker 1: especially if there's a protein powder or a collagen in there. 382 00:22:28,359 --> 00:22:34,760 Speaker 1: So don't feel like, don't be afraid of smoothiees, especially 383 00:22:34,760 --> 00:22:38,480 Speaker 1: if you're making them yourself. Juices, be aware of if 384 00:22:38,520 --> 00:22:41,320 Speaker 1: they do have a fruit or sweet thing in them, 385 00:22:41,440 --> 00:22:43,560 Speaker 1: that it is probably going to be a higher source 386 00:22:43,720 --> 00:22:46,760 Speaker 1: of sugars as a result of that. I love a 387 00:22:46,800 --> 00:22:49,520 Speaker 1: green juice though, I'm mad for a green juice, so 388 00:22:50,520 --> 00:22:54,159 Speaker 1: I and I'll go and like get my lunch and 389 00:22:54,160 --> 00:22:56,000 Speaker 1: then go back an hour later and get a green juice. 390 00:22:56,040 --> 00:22:58,560 Speaker 1: So like, I just think, again, horses of courses, make 391 00:22:58,600 --> 00:23:00,920 Speaker 1: it work for you, but just be aware if you're 392 00:23:00,920 --> 00:23:06,600 Speaker 1: having lots of fruit based juices. That's what I would say. Oh, okay, 393 00:23:07,359 --> 00:23:11,159 Speaker 1: cans and plastic and microplastics. Obviously I'm no pro on 394 00:23:11,200 --> 00:23:15,640 Speaker 1: my micro microplastics. Other than I've interviewed a few sustainable 395 00:23:15,640 --> 00:23:18,560 Speaker 1: living people and they've always taught me that, like it's 396 00:23:18,600 --> 00:23:21,920 Speaker 1: in stuff and like it's in like we are consuming 397 00:23:22,520 --> 00:23:27,000 Speaker 1: micro plastics, which is really scary, right, But one thing 398 00:23:27,040 --> 00:23:30,439 Speaker 1: I found out recently, and this might have been was 399 00:23:30,480 --> 00:23:33,119 Speaker 1: it I think it was on TikTok, So take it 400 00:23:33,119 --> 00:23:37,119 Speaker 1: with a grain of salt. But like aluminum cans, you know, 401 00:23:37,160 --> 00:23:44,920 Speaker 1: American school aluminum aluminum aluminum cans have this like jelly 402 00:23:45,119 --> 00:23:50,720 Speaker 1: chemical coating on the inside, and that's not good. But 403 00:23:50,920 --> 00:23:54,120 Speaker 1: I mean, I'm sure you know about like plastic bottles, BPA, 404 00:23:54,520 --> 00:23:57,080 Speaker 1: all that kind of stuff. I had George Calumbaris on 405 00:23:57,119 --> 00:23:58,919 Speaker 1: the pod recently and he was telling me about the 406 00:23:58,920 --> 00:24:02,600 Speaker 1: throic fre chemicals that are in cook you know, our 407 00:24:02,680 --> 00:24:05,840 Speaker 1: cooking things like fry pans and pots and bands and 408 00:24:06,480 --> 00:24:15,200 Speaker 1: so fascinating slash scary as well. So this is kind 409 00:24:15,200 --> 00:24:17,560 Speaker 1: of my I feel like it's a bit of a 410 00:24:17,680 --> 00:24:24,640 Speaker 1: verbal diarrhea at you as from a perspective of myth busting. 411 00:24:24,760 --> 00:24:27,520 Speaker 1: But at the same time, I kind of wanted to 412 00:24:27,560 --> 00:24:30,320 Speaker 1: simplify it for you and just make it like very 413 00:24:30,400 --> 00:24:32,960 Speaker 1: honest and real, which is my whole stick in life. 414 00:24:33,920 --> 00:24:37,439 Speaker 1: But let's simplify it. If you can come back to 415 00:24:37,520 --> 00:24:43,320 Speaker 1: eating real food, fresh fruit, fresh veggies, some kind of 416 00:24:43,320 --> 00:24:48,040 Speaker 1: source of protein, nuts and seeds, pull out the refined 417 00:24:48,440 --> 00:24:53,800 Speaker 1: baked goods and chocolate barrios and eat out like a 418 00:24:53,800 --> 00:24:56,359 Speaker 1: couple of times a week and let that just enjoy 419 00:24:56,400 --> 00:24:58,800 Speaker 1: that for what it is and have a veno when 420 00:24:58,800 --> 00:25:01,120 Speaker 1: you're out or my team, you have a min team, 421 00:25:01,200 --> 00:25:05,600 Speaker 1: whatever it is. I think like those mindful experiences, like 422 00:25:05,720 --> 00:25:08,320 Speaker 1: don't sweat about the oils that they're using in restaurants. 423 00:25:08,320 --> 00:25:11,520 Speaker 1: Although in LA you're allowed to ask because that's LA, 424 00:25:13,080 --> 00:25:15,400 Speaker 1: and I'm sure you can ask in Australia what oil 425 00:25:15,440 --> 00:25:17,199 Speaker 1: do you used to cooking You'll find that they'll be 426 00:25:17,320 --> 00:25:20,920 Speaker 1: using some kind of canola, usually because it's cheap and 427 00:25:21,280 --> 00:25:24,680 Speaker 1: it works really well. It just isn't healthy for us 428 00:25:25,440 --> 00:25:27,520 Speaker 1: in the big picture. But if you're going to go 429 00:25:27,560 --> 00:25:29,000 Speaker 1: out for dinner and you're just like stuff and I 430 00:25:29,040 --> 00:25:31,320 Speaker 1: want to have a mindful night with my partner or 431 00:25:31,359 --> 00:25:34,080 Speaker 1: my mom, my family, whatever, go and enjoy it. That 432 00:25:34,119 --> 00:25:36,400 Speaker 1: would be my advice. Have a beautiful glass and wine 433 00:25:36,440 --> 00:25:38,240 Speaker 1: with that, Like don't beat yourself up. But when you're 434 00:25:38,240 --> 00:25:41,680 Speaker 1: at home and when you get to every day consciously 435 00:25:41,720 --> 00:25:44,719 Speaker 1: decide how you're going to fill your body, Like you 436 00:25:44,760 --> 00:25:48,680 Speaker 1: get to decide when you have your morning coffee, when 437 00:25:48,680 --> 00:25:51,280 Speaker 1: you have a second one, then you get to decide 438 00:25:51,320 --> 00:25:55,080 Speaker 1: like brecky and snacks and lunch, and you know, like 439 00:25:55,119 --> 00:25:57,560 Speaker 1: that's kind of empowering, right, So why not make it 440 00:25:58,040 --> 00:26:00,800 Speaker 1: clean if you can? And then when you do go 441 00:26:00,880 --> 00:26:03,960 Speaker 1: out for those dinners or those social occasions, the body 442 00:26:04,000 --> 00:26:07,440 Speaker 1: is going to come back to you quicker than if 443 00:26:07,480 --> 00:26:12,000 Speaker 1: you've got all this inflammatory stuff in the body the 444 00:26:12,040 --> 00:26:15,280 Speaker 1: whole time. I'm not a big believer in pulling booze 445 00:26:15,280 --> 00:26:18,080 Speaker 1: out of the diet. I know everybody says, oh, as 446 00:26:18,080 --> 00:26:19,719 Speaker 1: soon as I pulled the booze out, I lost ten 447 00:26:19,760 --> 00:26:23,120 Speaker 1: kilo's blah blah. I just think it depends again, it's 448 00:26:23,200 --> 00:26:28,440 Speaker 1: case dependent. I like, I'll always stand to my clients. 449 00:26:28,600 --> 00:26:31,120 Speaker 1: You know, a pino is going to be have less 450 00:26:31,119 --> 00:26:35,080 Speaker 1: sugar than a white wine or a champagne, like or 451 00:26:35,080 --> 00:26:36,960 Speaker 1: a dry red is going to have way less sugar 452 00:26:37,000 --> 00:26:40,960 Speaker 1: than a white wine or a champagne. And obviously your spirits, 453 00:26:41,040 --> 00:26:44,480 Speaker 1: like your clear spirits, very clean. That's what I mentioned. 454 00:26:44,520 --> 00:26:48,879 Speaker 1: I'm a martini girl, gin with a twist. And also, 455 00:26:49,040 --> 00:26:51,720 Speaker 1: like Matt and I love whiskey, but that's like we 456 00:26:51,760 --> 00:26:54,680 Speaker 1: don't have it with a mixer. We have it neat, 457 00:26:54,760 --> 00:26:57,199 Speaker 1: you know, and just sip on it really mindfully. And 458 00:26:57,240 --> 00:26:59,480 Speaker 1: so I think it's just about finding what works for you. 459 00:26:59,520 --> 00:27:01,920 Speaker 1: But if you are going to have booze, be aware 460 00:27:02,080 --> 00:27:04,520 Speaker 1: of the mixes, be aware of adding the sugar or 461 00:27:04,560 --> 00:27:09,280 Speaker 1: the artificial sweetener, because that is where you're kind of 462 00:27:09,320 --> 00:27:14,439 Speaker 1: like layering things in, whereas like having a spirit or 463 00:27:14,440 --> 00:27:18,960 Speaker 1: something like it, there are often also like medicinal properties 464 00:27:19,000 --> 00:27:21,920 Speaker 1: to that as well. But it's adding all the sugars. 465 00:27:22,000 --> 00:27:25,800 Speaker 1: Like everyone here is obsessed with skinny margs and I'm like, 466 00:27:25,840 --> 00:27:27,800 Speaker 1: oh my god, I think nothing worse. It makes me 467 00:27:27,840 --> 00:27:30,959 Speaker 1: wake up with like a racing heart from the mixture 468 00:27:30,960 --> 00:27:33,080 Speaker 1: of the booze with the sugar. It's like a lethal 469 00:27:33,200 --> 00:27:36,399 Speaker 1: combination for your body. I feel it just doesn't agree 470 00:27:36,440 --> 00:27:39,800 Speaker 1: with me. So make it work for you. You're the boss 471 00:27:39,840 --> 00:27:42,639 Speaker 1: of your health. This is your body, this is your life. Like, 472 00:27:42,920 --> 00:27:45,240 Speaker 1: take all of this with a grain of salt. I 473 00:27:45,440 --> 00:27:48,440 Speaker 1: just wanted to make it a little bit digestible for you. 474 00:27:48,920 --> 00:27:52,920 Speaker 1: And like I said, any questions flick on my way, 475 00:27:53,280 --> 00:27:58,200 Speaker 1: no problem os. I'm on Insta all that. Monarques. The 476 00:27:58,240 --> 00:28:01,240 Speaker 1: next episode is going to be a longevity and potential 477 00:28:01,280 --> 00:28:03,760 Speaker 1: supplements that we can take around longevity too, because there's 478 00:28:03,840 --> 00:28:08,199 Speaker 1: lots of research around it. It's really exciting. It's going 479 00:28:08,280 --> 00:28:11,800 Speaker 1: to take a lot of prep because it's a big topic, 480 00:28:12,119 --> 00:28:17,480 Speaker 1: but I'm excited. I'm here for it, and yeah, I 481 00:28:17,480 --> 00:28:19,439 Speaker 1: hope this is helpful, right to me and make it 482 00:28:19,480 --> 00:28:21,639 Speaker 1: work for you. This is your health. Remember I'm not 483 00:28:21,680 --> 00:28:26,000 Speaker 1: the boss. You are, and be empowered that you get 484 00:28:26,040 --> 00:28:30,440 Speaker 1: to decide each day how you move your body, how 485 00:28:30,480 --> 00:28:33,840 Speaker 1: you look after it, how you nourish it. That's something 486 00:28:33,880 --> 00:28:38,160 Speaker 1: to me, that's something to be celebrated. So hooru. Have 487 00:28:38,240 --> 00:28:41,680 Speaker 1: a good one and I'll talk to you soon. All right, 488 00:28:41,880 --> 00:28:48,200 Speaker 1: big love boy. That's a wrap on another episode of 489 00:28:48,280 --> 00:28:53,040 Speaker 1: Fearlessly Failing. As always, thank you to our guests, and 490 00:28:53,160 --> 00:28:58,320 Speaker 1: let's continue the conversation on Instagram. I'm at Yamo Lola Berry. 491 00:28:59,000 --> 00:29:03,160 Speaker 1: This potty my word for podcast is available on all 492 00:29:03,240 --> 00:29:07,240 Speaker 1: streaming platforms. I'd love it if you could subscribe, rape 493 00:29:07,320 --> 00:29:10,040 Speaker 1: and comment, and of course spread the love.