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Speaker 1: Have you been wanting to lose weight for ages, but

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Speaker 1: there's something holding you back? Does our subconscious really have

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Speaker 1: an impact on our weight loss journey? This week on

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Speaker 1: the Nutrition Couch, we chat about a client case study

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Speaker 1: we think you will find very interesting. Hi.

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Speaker 2: I'm Leanne Maud and I'm Sidde Burrell, and.

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Speaker 1: As two of Australia's leading dieticians who specialize in evidence

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Speaker 1: based nutrition, we bring you The Nutrition Couch, a bi

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Speaker 1: weekly chat on everything that is new in the world

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Speaker 1: of food, dance and nutrition. As well as a subconscious mind.

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Speaker 1: We also chat foods that we overeat and white plus

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Speaker 1: food intolerance teskets. Should we be using these to diagnose

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Speaker 1: food intolerances? But before we jump into today's episode, Susie,

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Speaker 1: what is for dinner in your household tonight?

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Speaker 2: I'm just laughing because I've just seen you put that

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Speaker 2: in there. Because we are recording quite later on a

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Speaker 2: Monday afternoon, I am now asking my boys when they

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Speaker 2: go to school what they want. So today they voted

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Speaker 2: sausages and I always buy the lean peppercorn sausages. And

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Speaker 2: that's not a plug or a sponsorship. I just think

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Speaker 2: they're the best in the supermarket. They're the Leana sausages

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Speaker 2: you can find and they're found in woolies. They're hard

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Speaker 2: to find, so track them down and support an Australian

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Speaker 2: company and Harris Maam. So they are having sweet potato

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Speaker 2: chips that I've made. Actually I didn't have any of

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Speaker 2: the bags we've spoken about, and they're having chopped tomatoes

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Speaker 2: and peas. That's their dinner. And then I always forever,

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Speaker 2: if anyone's followed me on social media, they'll know that,

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Speaker 2: even though tass Ali is one of my clients and

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Speaker 2: has been for a long time, I always have salmon

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Speaker 2: on Mondays. I'm a creature of habit I always have

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Speaker 2: salmon and vegetables every Monday night. So I'm absolutely having that.

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Speaker 2: And actually Chris is having steak, so I've cooked three

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Speaker 2: different dinners. That's ridiculous because he goes to TV on

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Speaker 2: a Monday night and so he's at a different time

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Speaker 2: and he gets sick of salmon every Monday, so he

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Speaker 2: wanted stake. So that's what's going on for dinner in

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Speaker 2: my house. It's just always bit of protein and lots

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Speaker 2: of veggies. So a little bit doll what are you having?

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Speaker 2: You're going to go and cook after this.

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Speaker 1: Yeah, we're doing salmon as well, so we're doing roast veggies,

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Speaker 1: which I then do some couscous and roast veggies together,

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Speaker 1: do a little bit of a seasoning a little I

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Speaker 1: made a olive oil garlie and yogurt, so I put

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Speaker 1: the garlic in a pan with some olive oil rounded

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Speaker 1: up and then stirred it through with some Greek yogurt

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Speaker 1: and that'll sort of be the toping, just with some

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Speaker 1: crispy grilled salmon.

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Speaker 2: Yeah, that's nice. I at the moment am doing my salmon,

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Speaker 2: so I cook it on baking paper because I don't

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Speaker 2: like the mess. But I've actually do like a broccoli

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Speaker 2: and coliflower cheese through and then I chop the salmon

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Speaker 2: up and I mix it through, so it's like a

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Speaker 2: morning that's my current. I go through phases. Actually, I'm

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Speaker 2: quite obsessive so that I've been having that for weeks

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Speaker 2: and I love it because it's just really warming. And

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Speaker 2: if I'm honest with you, I don't really love broccoli

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Speaker 2: much and I don't like coliflower that much either, So

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Speaker 2: if I have it, I like it as a sauce cheese.

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Speaker 2: That's so there. You go. We're very simple here. Yeah.

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Speaker 1: Now, I'm a big fan of like crispy skin salmon,

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Speaker 1: like super hot pan, heaps of salt, dry off the skin,

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Speaker 1: sold it really well, then put it in a red

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Speaker 1: hot pan and it goes so nice and crispy. But

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Speaker 1: the only bad thing about that is it gets all

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Speaker 1: through the air con. Like we literally smell salmon in

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Speaker 1: the apartment for it the next two days. So I'm

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Speaker 1: a fan of oven baking it because you don't get

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Speaker 1: the smell. But I just I can't go past the

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Speaker 1: chrispy skin.

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Speaker 2: It's trend. You know, a lot of the Omega three

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Speaker 2: is in the skin. People always a surprised by that.

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Speaker 2: But because that's the really oily, it's actually great to

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Speaker 2: eat the skin because you get that nice, that nice dose.

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Speaker 2: So don't throw the skin out if you can, even

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Speaker 2: if it means you have to crisp it off to

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Speaker 2: enjoy it, it's worth it because you'll retain the Amiga three.

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Speaker 2: So it's a really good way to do.

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Speaker 1: It, absolutely all right, Suzi. Well, now on the nutrition, Gutch,

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Speaker 1: we love food. We love food, there's no doubt about it.

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Speaker 1: We're dieticians. I think we study nutrition and diagetics because

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Speaker 1: we love food, but what we also love is finding

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Speaker 1: balance without eating. So we know which foods that we

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Speaker 1: need to sort of limit because they're not so great

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Speaker 1: for us. We know which foods we really need to

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Speaker 1: prioritize for good quality health long term, and we also

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Speaker 1: know what foods were programmed more to eat. So I

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Speaker 1: thought a really interesting media article that I saw come

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Speaker 1: across my desk this week Susie, was about the foods

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Speaker 1: that were programmed to overeat. So I thought this warranted

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Speaker 1: a little bit of a discussion. And we've talked before

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Speaker 1: in the potty about MSG and so that's probably the

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Speaker 1: biggest one or the one I wanted to bring up

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Speaker 1: versus the ultra processed food not process foods, And I

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Speaker 1: think it's probably time that we made that big distinction

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Speaker 1: between a process food is really anything in a packet.

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Speaker 1: So some might call yogurt a process food, so some

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Speaker 1: might call I don't know, a green juice of processed food,

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Speaker 1: whereas an ultra process food is something that's gone a

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Speaker 1: few more levels above and it looks nothing like its

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Speaker 1: original sort of shape. So think about those you know,

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Speaker 1: those pea chips that everyone's like, oh, they're so they're

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Speaker 1: so much healthier than normal potato chips, but they looked

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Speaker 1: absolutely nothing like a pea and they're basically just a

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Speaker 1: potato chip with slightly more maybe protein and fiber. So

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Speaker 1: foods that are ultra process, particularly those that have a

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Speaker 1: lot of msgor lots of flavors. So the big one

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Speaker 1: that springs to mine for me is Susie's Pringles, and

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Speaker 1: I love the tagline of Prinles. I think the media

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Speaker 1: company was so smart. It's like, once you pop, you

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Speaker 1: can't stop, and that is absolutely like I don't think

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Speaker 1: I've ever been able to put down a Tuba Prinkles before.

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Speaker 1: It was like nearly all gone. And I'm sure that

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Speaker 1: our listeners at home have the exact same issue. Once

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Speaker 1: you pop, you can't stop. So they really did well

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Speaker 1: their marketing there. But I find that those ultra process foods,

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Speaker 1: particularly those high in flavor an MSG, are really really

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Speaker 1: hard to I guess, stop eating, and we're really programmed

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Speaker 1: to eat a little bit more of them. I also

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Speaker 1: find things like milk chocolate Susie. For some reason, I

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Speaker 1: just don't feel as satiated from milk chocolate like I could.

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Speaker 1: I don't, but I could easily eat an entire block

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Speaker 1: of dairy milk chocolate and still not really feel satisfied.

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Speaker 1: Versus I love just those squares of dark lint chocolate.

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Speaker 1: So that's not a sponsorship. I love lint chocolate. I

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Speaker 1: really wish I was sponsored by them, but just one

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Speaker 1: square of dark lint chocolate. Sometimes I'll even just have half,

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Speaker 1: and that is more than enough to satisfy me. So

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Speaker 1: I feel like myself, and I know a lot of

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Speaker 1: my clients as well really struggle with milk based chocolate.

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Speaker 1: They really tend to over eat milk chocolate as well.

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Speaker 1: And hot chippy is are one of those other ones where,

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Speaker 1: particularly when they're drowned in chicken salt, it's just so

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Speaker 1: hard to stop, isn't it?

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Speaker 2: It is yet it is. I think it's an interesting

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Speaker 2: discussion point because I think a lot of people believe

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Speaker 2: that to be a lack of real power that dictates

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Speaker 2: eating behavior when tempting food is available. And I think

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Speaker 2: it's a good opportunity to us to be very clear

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Speaker 2: from the science that the way that foods are processed

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Speaker 2: in some instances, not all, but in some they're actually

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Speaker 2: developed to prime you to eat more of them. You know,

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Speaker 2: we have that from a by a behavioral food researcher

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Speaker 2: called Brian Wansinc. And that was called mindless eating. And

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Speaker 2: he worked in the food industry in America for many years,

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Speaker 2: and he outlined the ways in which fast food companies

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Speaker 2: and snack food companies would engineer foods to basically stimulate

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Speaker 2: different taste and flavor sensations in the brain to encourage

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Speaker 2: people to eat more and more of those foods. So

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Speaker 2: it does tend to be the ultra processed foods. And

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Speaker 2: I was going to give the example of frozen veggies

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Speaker 2: being a processed food even though they're still pretty much

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Speaker 2: the same as when they got picked, they're still processed

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Speaker 2: because they've been cut or packaged. So that's the difference

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Speaker 2: between which is basic processing and ultra processed. But for me,

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Speaker 2: ultra processed foods they don't resemble any of the raw ingredients.

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Speaker 2: So in the case of say potato chips, they don't

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Speaker 2: look anything like a potato. So in the case of

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Speaker 2: milk chocolate, you can't see any milk there. You know,

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Speaker 2: they're very, very different from the raw ingredient.

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Speaker 1: That goes in.

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Speaker 2: But they're heavily flavored, so they're not coming from a

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Speaker 2: natural taste. So what happens in the body is when

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Speaker 2: it's exposed to these flavor profiles, it basically really excites

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Speaker 2: the brain. And in the case of foods that have

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Speaker 2: extra flavor like flavor enhances that we've spoken about, foods

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Speaker 2: like the pringles or the cheese flavored corn chips, again

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Speaker 2: that has more of that eat more sensation, And indeed

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Speaker 2: there is also research to show their individual differences in

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Speaker 2: people's response to that, and there's some evidence to show

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Speaker 2: that people who are are more likely to be overweight

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Speaker 2: respond with sort of greater energy to these foods, so

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Speaker 2: they're more likely to be stimulated and need more of them.

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Speaker 2: So certainly there are perhaps genetic predispositions or a programming

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Speaker 2: effect over time that leads to you being able to

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Speaker 2: consume more and more, and why some people can demolish

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Speaker 2: two whole meal deals and someone gets full after one

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Speaker 2: regular burger. So there is that effect the more you

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Speaker 2: expose to these food But in the case for me,

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Speaker 2: the standout features are they all have a very strong

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Speaker 2: flavor profile. So in the case of milk chocolate, it's

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Speaker 2: very very sweet, in the case of flavored rice, crackers. Again,

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Speaker 2: they're adding those in flavor enheantsers in many cases to

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Speaker 2: create flavor sensations you wouldn't naturally get. You know, the

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Speaker 2: chicken isn't real going in there, or the barbecue flavor,

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Speaker 2: or the cheese and onion, or the salt and vinegar,

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Speaker 2: so it's much richer. Or in the case of foods

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Speaker 2: like white bread and white rice, they basically slip down

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Speaker 2: the throat so easy you don't even have to chew them,

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Speaker 2: and when you do chew that small amount, it's a

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Speaker 2: very sweet flavor. So if we think leand of a

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Speaker 2: fast food meal deal where you get a soft drink,

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Speaker 2: a regular soft drink, you get thin French fries that

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Speaker 2: have got lashings of salt on them and fried in

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Speaker 2: deep oil and crunchy as well, and then you get

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Speaker 2: the burger. So the burger's got that very white process

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Speaker 2: bread that almost dissolves in your mouth, plus the sauces added,

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Speaker 2: which are offer very very sweet. I think that coals

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Speaker 2: actually have started to package a burger sauce similar to

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Speaker 2: a fast food meal, and even the toppings are all

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Speaker 2: kind of mushy, so when you eat it, it sort of

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Speaker 2: goes into sludge in your mouth. You don't have to

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Speaker 2: do a lot of chewing. So these are all factors

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Speaker 2: that will determine how luckily we are to be off

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Speaker 2: to overeat food. So in the case of that fast

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Speaker 2: food meal, even though it's at least a thousand calories,

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Speaker 2: if not more, you can literally demolish that thousand calories

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Speaker 2: in five ten minutes, a very short period of time,

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Speaker 2: Whereas in the case of say steak and vegetables, you

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Speaker 2: have to chew it, it takes a lot longer, and

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Speaker 2: that feeds into the brain's ability to register the volume

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Speaker 2: and the calorie load of what you've had. Whereas in

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Speaker 2: the case of the fast food meal, or even in

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Speaker 2: the case of a tray of rice crackers and say

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Speaker 2: a dip, you have demolished three four hundred calories within

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Speaker 2: a matter of minutes without even noticing it. Because it

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Speaker 2: goes down so quickly and the flavor is so intense,

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Speaker 2: the body just wants more and more of it. So

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Speaker 2: you know, I would agree one hundred percent, these are

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Speaker 2: foods that you know, even people who would register reasonably

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Speaker 2: high and willpower are going to have difficulty controlling themselves

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Speaker 2: around if they have large volume so it's not you.

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Speaker 2: You're not weak. You shouldn't be able to necessarily stop

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Speaker 2: after a roll of chocolate. Everything in that chocolate in

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Speaker 2: your brain is telling you to keep eating. And that

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Speaker 2: is why the environment and what we buy and purchase

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Speaker 2: and keep at home is really really important, because a

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Speaker 2: number of these foods are really engineered to be over consumed,

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Speaker 2: and others like white bread and white rice will naturally

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Speaker 2: have that effect just because of the way they're processed

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Speaker 2: and how quickly they're consumed and digested in the body.

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Speaker 2: So you know this list of foods that I don't

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Speaker 2: really keep in the house. You know, maybe some soft

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Speaker 2: cheese for a platter, but certainly I wouldn't buy a

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Speaker 2: lot of these foods and keep them in large volumes,

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Speaker 2: just knowing that they're not going to keep me full.

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Speaker 2: They're going to be over consumed, and let's be honest,

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Speaker 2: nutritionally and not offering a whole lot unless they're giving

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Speaker 2: you that special soul experience. But often, you know, when

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Speaker 2: we have overeaten things like chocolate and biscuits and things,

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Speaker 2: we don't feel overly good an hour or two later.

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Speaker 1: Anyway, absolutely, and I love that you brought up that

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Speaker 1: research because from memory, I remember reading something else about

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Speaker 1: ultra processed foods and it was basically the amount that

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Speaker 1: food companies, like into the millions of dollars that they

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Speaker 1: would spend perfecting a recipe down to like the you know,

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Speaker 1: like an inch of salt left in it, like trying

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Speaker 1: to get that balance right. So the sodiums there to

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Speaker 1: help with the shelf life stabilization and also that mouse feeling,

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Speaker 1: and it's really moorish, particularly the msg. You know, the

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Speaker 1: sugar's there for taste, it makes you want to keep

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Speaker 1: coming back for more. The fats are there for that

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Speaker 1: mouth feel. It makes that food just taste rich and creamy,

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Speaker 1: and again you want to keep coming back for more.

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Speaker 1: So food companies spend millions of dollars trying to balance

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Speaker 1: out the different flavors and textures and mouth feel, and

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Speaker 1: you know, making sure that it's shelf stables. It lasts

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Speaker 1: a long time in the packaging as well. So don't

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Speaker 1: be feeled. They have, as Zusi said, done a lot

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Speaker 1: of research, particularly on consumers, and they actually you know,

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Speaker 1: they hire and they pay people to try out the

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Speaker 1: different recipes that say they have a potato chip and

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Speaker 1: they're trying a I don't know, a new flavor, and

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Speaker 1: they hire people to actually eat them. And the more

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Speaker 1: I guess product that was consumed from that person, that's

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Speaker 1: the recipe, that's a flavor that they'll actually go with.

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Speaker 1: So they're very very crafty in that way. And I

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Speaker 1: think the biggest or the easiest way to cut back

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Speaker 1: is really around mindfulness, because as we mentioned, it's really

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Speaker 1: this over consumption of foods. It's really it's not us.

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Speaker 1: It's not the willpower. We are primed in programmed because

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Speaker 1: of these food companies to over consume them. And I

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Speaker 1: feel like, if you're going to eat them mindlessly in

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Speaker 1: front of the TV while watching a movie, whatever it

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Speaker 1: might be, you really have to have mindfulness around these

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Speaker 1: foods in order to only consume a smaller portion. And

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Speaker 1: if you can't do that, if you really struggle with that,

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Speaker 1: as Susie said, have a think about whether or not

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Speaker 1: you actually want to have these foods in the house

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Speaker 1: or just buy smaller portions of them like I tend

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Speaker 1: to buy, you know, the chip Susie in. I love

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Speaker 1: red Rockdella chips, so one of my absolute soul foods.

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Speaker 1: So I buy the little ten packs where the little

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Speaker 1: kid packs instead of the big family bags, because I

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Speaker 1: know if I eat a big family bag, I might

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Speaker 1: have enough sort of like not willpower, but I might

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Speaker 1: have enough for strain to put them in a bowl,

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Speaker 1: measure out a portion, and go away. But David is

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Speaker 1: just he's not like me, and you know, we do

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Speaker 1: different things that are eating, and he'll just keep going

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Speaker 1: back to the pantry and eating out of a bag

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Speaker 1: until they're or gone, and he's very bit and healthy

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Speaker 1: and he can probably get away with it. But then

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Speaker 1: I'll go back a couple of days later and be like, oh,

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Speaker 1: I want a couple of chippies all or all gone.

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Speaker 1: So on our family, those little like separate little share packs,

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Speaker 1: little snack packs work a lot better for us and

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Speaker 1: for me in my brain it helps with mindfulness as well,

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Speaker 1: because I finished the pack and they go, oh, I

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Speaker 1: really feel like some more, and I'm like, no, I

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Speaker 1: wasn't mindful with that portion. I'm obviously busy and distructed

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Speaker 1: right now. I'm not going to have any now. I'll

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Speaker 1: wait until later until I am sort of more able

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Speaker 1: to mindfully eat that food and really enjoy it later on.

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Speaker 1: So that for me is a really easy strategy just

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Speaker 1: buying the kitty bags or snack packs of them.

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Speaker 2: That's a great idea. I like that because it's also

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Speaker 2: a reminder of how small a portion of those high

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Speaker 2: fat foods really is. My suggestion to clients is to

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Speaker 2: also seek out plain flavors. So the research would show

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Speaker 2: that if you have, say a Bed and Jerry's ice cream,

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Speaker 2: it's got salty pretzels and white chocolate and cookie dough

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Speaker 2: and all these mixes, that is one of the factors

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Speaker 2: that will prime you to eat more. So if someone

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Speaker 2: loves ice cream, you better to have like a whole

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Speaker 2: chocolate flavor or a vanilla flavor as opposed to the

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Speaker 2: one that's got all the lollies. And the same with

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Speaker 2: potato chips. You're a million times better to have the

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Speaker 2: plain potato chip. Your a million times better to have

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Speaker 2: a plain milk chocolate than a milk chocolate block that's

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Speaker 2: got the candy in and through it. So that's a

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Speaker 2: trick that can help a little bit as well, just

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Speaker 2: to isolate that flavor of the chocolate or the ice

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Speaker 2: cream or the chips as opposed to all the other

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Speaker 2: additives that are being put in to give and light

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Speaker 2: up the brain in other ways. I think. The other

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Speaker 2: thing is with foods like white bread, white rice, foods

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Speaker 2: that I call options that don't necessarily give you a

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Speaker 2: sole food effect, you know, it's more just default options

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Speaker 2: that have always been in the cupboard or quick fillers.

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Speaker 2: I think as staples. Their best to be kept out

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Speaker 2: of the house because they just slip in, and because

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Speaker 2: so many of us like to indulge in other foods

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Speaker 2: and like to eat out and like our wine. You know, really,

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Speaker 2: you know, white bread is not a great choice. It

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Speaker 2: doesn't matter if it's fiber enriched. It's still not as

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Speaker 2: good as wholemeal or multi grain bread. And same with

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Speaker 2: white rice, it's not as good, you know, So where possible,

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Speaker 2: improving the baseline ingredients to home is a good step.

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Speaker 2: And then really isolating those more indulgent foods like the

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Speaker 2: potato chips or the creamy cheese, and you know, occasionally

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Speaker 2: and really keep an eye on those portions that will

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Speaker 2: just gradually creep up. So a trick with the cheese,

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Speaker 2: and we can all use this because we all love cheese.

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Speaker 2: Don't put the whole round of breed out. Of course,

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Speaker 2: you're going to eat it just put the quarter that's

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Speaker 2: the serve, you know, between one or two, and then

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Speaker 2: that's it. So you're programming to eat according to serve size,

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Speaker 2: not as what you're actually serving in terms of the

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Speaker 2: whole tub of dip or the whole round of cheese.

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Speaker 2: So on a day to day basis, theyre all tricks

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Speaker 2: that can help still enjoy some of these foods, but

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Speaker 2: train yourself to look at moderation and savor and enjoy

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Speaker 2: it in the right portions rather than just eat packets

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Speaker 2: of things. And if I'm honest with you, I try

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Speaker 2: not to buy those kinds of foods in general and

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Speaker 2: keep them in the home because you know, we all

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Speaker 2: just keep munching. Your food is there, and that says

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Speaker 2: We've said many times land the biggest predictor of food

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Speaker 2: consumption is availability. So if you're buying the rice crackers,

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Speaker 2: if you're buying the chips, buying blocks of chocolate in

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Speaker 2: your shop, you know you're going to eat it. So

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Speaker 2: what's about making an informed decision about how you enjoy

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Speaker 2: those and making it more difficult to overeat by buying

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Speaker 2: things like the portion control limiting the volume in general.

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Speaker 2: If your goal is weight controlling, you're struggling and finding

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Speaker 2: the scales and creeping up.

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Speaker 1: Even if it's not weight control, I don't think these

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Speaker 1: foods are good for general health. Even if somebody was

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Speaker 1: fit and healthy and they were having a bag of

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Speaker 1: potato ships every tool three days, as dieticians, we would

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Speaker 1: still say that that's not a great thing anyway, because

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Speaker 1: there's so many just artificial stuff, you know, saturated trans fats,

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Speaker 1: just so many additives in there that aren't good for

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Speaker 1: our health long term. So I really do feel like

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Speaker 1: choose your soul foods, pick one or two, have them

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Speaker 1: in small amounts a matter if you're healthy, no matter

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Speaker 1: if you're trying to lose weight. The basis of good

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Speaker 1: health for anybody should be the majority of whole foods

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Speaker 1: in our diet. And that's where most Aussies, Americans, UK,

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Speaker 1: wherever country you live, in the majority of places around

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Speaker 1: the world, we're over consuming ultra processed foods. So even

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Speaker 1: just have a quickly read of the nutrition label and

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Speaker 1: have a look at the serving size. The next time

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Speaker 1: you buy a big family bag of chips, which I

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Speaker 1: don't know, you and your partner might eat in twenty

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Speaker 1: minutes flat. You know, on the catch while watching a

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Speaker 1: movie on a Friday night. Take a look at the

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Speaker 1: serving sizes. I looked in my packet the other day, Susie.

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Speaker 1: I did buy a big one because there was a

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Speaker 1: delicious flavor that I really wanted to try and put

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Speaker 1: it had eight points seven serves, and I was like, firstly,

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Speaker 1: who's eating that point seven of a serve? Right? And secondly,

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Speaker 1: this is a way in hell that David and I

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Speaker 1: were going to get eight point seven steps out of

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Speaker 1: the packet. So I think that in itself is a

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Speaker 1: bit of an eye opening experience because you can read

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Speaker 1: the label and go, oh, you know, it's one hundred

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Speaker 1: and fifty calories are not too bad per serving. But

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Speaker 1: nobody out there is getting eight point seven serves out

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Speaker 1: of a bag of potato chips, let's be actually honest.

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Speaker 1: So I think that's a sort of an eye opening experience.

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Speaker 1: And if you know that you can't, you know, actually

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Speaker 1: get eight serving sizes like you're supposed to out of

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Speaker 1: that bag, perhaps buy a smaller packet because it probably

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Speaker 1: will help you in the long run. Very true.

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Speaker 2: What flavor was it that you want to try?

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00:17:34,480 --> 00:17:38,639
Speaker 1: Oh, it was lime, pepper lime. It was really good.

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00:17:38,680 --> 00:17:39,919
Speaker 1: I think it was a Red Drock Daily one lime

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Speaker 1: and pepper or something.

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Speaker 2: Tell a story about those chips. Actually, I used to

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Speaker 2: love them too, and they used to have MSG in them.

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Speaker 2: But they've reformulated them and they're much better. But I

414
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Speaker 2: had a friend who loved those Red Rock Deli lime

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Speaker 2: and chili, lime and pepper, isn't it. They're lime and.

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Speaker 1: Pepper, the green baper.

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Speaker 2: Yeah, she used to routinely like buy a bag and

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Speaker 2: scoff them, right, she loved them. Anyway, she ended up

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Speaker 2: getting good stone.

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Speaker 1: Oh goodness, I should laugh.

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Speaker 2: It's not funny because you know, if you have a

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Speaker 2: whole lot of fat in one sitting, like a pack

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Speaker 2: of those chips, has probably got why eighty grams are

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Speaker 2: fat or something in it, because there used to be

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Speaker 2: two hundred grams and what it says about twenty five,

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Speaker 2: So it was at least fifty grams of fat, say,

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Speaker 2: in one sitting. Plus she'd had like a lot of

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Speaker 2: other food, and she ended up in the hospital with

429
00:18:18,840 --> 00:18:21,960
Speaker 2: gallstones because sometimes if you have high fat food and

430
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Speaker 2: so excruciating to have that. So, yeah, that's just a

431
00:18:24,640 --> 00:18:27,320
Speaker 2: little anecdote about another reason why shouldn't scoff large amounts

432
00:18:27,320 --> 00:18:29,840
Speaker 2: of high fat food. If you're predisposed to gallstones, that

433
00:18:29,880 --> 00:18:31,800
Speaker 2: can set off an attack and it's very painful. She

434
00:18:31,840 --> 00:18:32,640
Speaker 2: thought she was very right.

435
00:18:33,040 --> 00:18:35,359
Speaker 1: I've heard people explain gallstones worse than labor.

436
00:18:35,440 --> 00:18:37,560
Speaker 2: She's okay, but she has laid off the red Rock

437
00:18:37,600 --> 00:18:40,560
Speaker 2: Deli chip since the best of my knowledge. All right,

438
00:18:41,040 --> 00:18:42,880
Speaker 2: moving on a client case study. This is a real

439
00:18:42,960 --> 00:18:45,879
Speaker 2: life case study, man, this is one that really just

440
00:18:45,920 --> 00:18:48,440
Speaker 2: crossed my path in the past week or so. So

441
00:18:48,600 --> 00:18:50,680
Speaker 2: I'll try and keep it general to not allow the

442
00:18:50,720 --> 00:18:54,919
Speaker 2: client to be too identifiable. So I basically started a

443
00:18:54,960 --> 00:18:58,119
Speaker 2: new program with a client of mine, and she was very,

444
00:18:58,200 --> 00:19:01,600
Speaker 2: very motivated. She booked in. She wanted a twelve week program,

445
00:19:02,040 --> 00:19:04,919
Speaker 2: and she booked her second appointment. So I will let

446
00:19:04,960 --> 00:19:07,080
Speaker 2: my clients book their appointments when it suits them. Some

447
00:19:07,200 --> 00:19:09,040
Speaker 2: like to come every week. Some people want to try

448
00:19:09,040 --> 00:19:10,600
Speaker 2: it for a while and stretch it out. So she

449
00:19:11,119 --> 00:19:13,000
Speaker 2: had said to me, no, I want to weigh in

450
00:19:13,040 --> 00:19:14,679
Speaker 2: every week, And so I booked her for the next

451
00:19:14,720 --> 00:19:16,919
Speaker 2: appointment the following week, first thing in the morning, and

452
00:19:16,960 --> 00:19:19,040
Speaker 2: then in the week. I didn't get any food diaries,

453
00:19:19,080 --> 00:19:22,200
Speaker 2: I didn't get any questions and then she canceled the

454
00:19:22,280 --> 00:19:25,320
Speaker 2: second appointment, which is always a bit of a concern

455
00:19:25,480 --> 00:19:27,800
Speaker 2: for someone who shows really high levels of motivation and

456
00:19:27,800 --> 00:19:32,000
Speaker 2: then they disappear. So I booked her for the following week.

457
00:19:32,040 --> 00:19:34,440
Speaker 2: I gave her the benefit of the doubt, and when

458
00:19:34,480 --> 00:19:37,359
Speaker 2: we had our session, she said to me, it's just

459
00:19:37,400 --> 00:19:39,639
Speaker 2: been a disaster. I haven't been able to get it

460
00:19:39,680 --> 00:19:42,560
Speaker 2: together and some of the plans we had. This as

461
00:19:42,560 --> 00:19:46,200
Speaker 2: a client who loves food, she loves to prepare food.

462
00:19:46,880 --> 00:19:50,000
Speaker 2: She comes from Mediterranean background, she loves to cook, and

463
00:19:50,440 --> 00:19:52,600
Speaker 2: so for me it was a real disconnect because this

464
00:19:52,720 --> 00:19:56,520
Speaker 2: was someone who had presented, you know, liking the idea

465
00:19:56,600 --> 00:19:59,560
Speaker 2: of making her lunch and going to the markets with

466
00:19:59,640 --> 00:20:02,800
Speaker 2: her husban spend and choosing different options, and so for

467
00:20:02,920 --> 00:20:07,080
Speaker 2: her to have such a you know, really no momentum

468
00:20:07,119 --> 00:20:10,520
Speaker 2: in that after we'd set some very what appeared to

469
00:20:10,560 --> 00:20:13,639
Speaker 2: be easy goals was really a little bit of a

470
00:20:13,680 --> 00:20:15,400
Speaker 2: shock to me, to be honest, because I really thought

471
00:20:15,440 --> 00:20:17,960
Speaker 2: she was on the path to do well. And oh,

472
00:20:18,000 --> 00:20:19,840
Speaker 2: that's right. She said to me that the issue had

473
00:20:19,840 --> 00:20:22,679
Speaker 2: been that she was really busy at work. Now the

474
00:20:22,720 --> 00:20:25,160
Speaker 2: client is very high functioning, she has a very big

475
00:20:25,240 --> 00:20:28,119
Speaker 2: job and What I also know from working with people

476
00:20:28,119 --> 00:20:31,080
Speaker 2: for many years is people who have big jobs are

477
00:20:31,119 --> 00:20:34,399
Speaker 2: always busy, and most people are always busy anyway. So

478
00:20:34,480 --> 00:20:37,840
Speaker 2: I said to her, and I said, I'm calling bullshit.

479
00:20:38,600 --> 00:20:40,200
Speaker 2: And actually we haven't discussed we're allowed to swear on

480
00:20:40,240 --> 00:20:42,960
Speaker 2: the nutrition couch. But I said to her, I'm calling

481
00:20:43,000 --> 00:20:47,320
Speaker 2: bullshit on you saying that you're too busy, because I

482
00:20:47,440 --> 00:20:52,320
Speaker 2: know that you are very, very capable. So I don't

483
00:20:52,359 --> 00:20:55,960
Speaker 2: actually think that you were too busy. I think there

484
00:20:56,000 --> 00:20:58,840
Speaker 2: was something that you didn't want to do here, and

485
00:20:58,880 --> 00:21:02,719
Speaker 2: it's our job to work out what that is. And

486
00:21:02,760 --> 00:21:04,800
Speaker 2: I'm not saying that you don't want to do it.

487
00:21:04,920 --> 00:21:09,200
Speaker 2: What I'm saying is that in scenarios that present, we're

488
00:21:09,280 --> 00:21:13,560
Speaker 2: on paper, everything should work very easily. In the sense

489
00:21:13,600 --> 00:21:15,760
Speaker 2: that you love to cook, you love to prepare food,

490
00:21:16,240 --> 00:21:18,240
Speaker 2: you love to make your lunch, and you haven't done

491
00:21:18,280 --> 00:21:21,200
Speaker 2: any of it. That would suggest to me that there's

492
00:21:21,200 --> 00:21:25,320
Speaker 2: something in your brain that you're resentful of that you

493
00:21:25,480 --> 00:21:28,879
Speaker 2: may not even be conscious of. Because what happens with

494
00:21:28,920 --> 00:21:31,840
Speaker 2: eating behavior, and in particular when it comes to diets

495
00:21:31,880 --> 00:21:35,200
Speaker 2: over time, is that we have had messages in our

496
00:21:35,280 --> 00:21:38,360
Speaker 2: lives about diets and weight loss for as old as

497
00:21:38,359 --> 00:21:40,960
Speaker 2: we are. So in the case of my client, she's

498
00:21:41,000 --> 00:21:46,280
Speaker 2: had thirty forty years of pre programmed responses to diets

499
00:21:46,320 --> 00:21:48,680
Speaker 2: that would have been formed, and she may not even

500
00:21:48,680 --> 00:21:50,960
Speaker 2: be aware of them. So the kind of thing I'm

501
00:21:51,000 --> 00:21:54,040
Speaker 2: thinking about is the effect that being made to eat

502
00:21:54,080 --> 00:21:56,120
Speaker 2: all the food on your plate hat as a child,

503
00:21:56,880 --> 00:21:59,440
Speaker 2: the effect of watching your mother or your sisters or

504
00:21:59,480 --> 00:22:03,200
Speaker 2: people around and you diet, the effect of feeling restricted

505
00:22:03,359 --> 00:22:05,720
Speaker 2: when you were young, if your family never allowed you

506
00:22:05,760 --> 00:22:08,040
Speaker 2: to have treats, which means now whenever you have treats,

507
00:22:08,080 --> 00:22:11,320
Speaker 2: you eat them all, or if you're just even subconsciously

508
00:22:11,320 --> 00:22:13,879
Speaker 2: a bit annoyed that you have to work hard and

509
00:22:13,920 --> 00:22:15,840
Speaker 2: not eat certain things when you think you should be

510
00:22:15,880 --> 00:22:19,400
Speaker 2: able to. And we spent a good period of time

511
00:22:19,480 --> 00:22:23,240
Speaker 2: discussing some of the reasons that she may be a

512
00:22:23,280 --> 00:22:27,240
Speaker 2: little bit not wanting to make these changes and almost

513
00:22:27,280 --> 00:22:29,880
Speaker 2: resentful of it, which can hold you back, And there's

514
00:22:29,920 --> 00:22:33,200
Speaker 2: nothing wrong with that. It's more an opportunity to reflect

515
00:22:33,280 --> 00:22:37,360
Speaker 2: on what are some of these feelings or associations that

516
00:22:37,440 --> 00:22:41,600
Speaker 2: you may subconsciously have that are stopping you making good choices.

517
00:22:42,200 --> 00:22:44,800
Speaker 2: So I had another client example slightly different but my

518
00:22:44,920 --> 00:22:48,840
Speaker 2: client had lost a partner and so she didn't like

519
00:22:48,880 --> 00:22:52,840
Speaker 2: to cook dinner because it reminded her of cooking dinner

520
00:22:52,840 --> 00:22:54,960
Speaker 2: with her partner and that was something they'd always done together.

521
00:22:55,000 --> 00:22:58,280
Speaker 2: So having family meals that were disrupted was awful for her.

522
00:22:58,320 --> 00:23:00,920
Speaker 2: She didn't want to do it anymore. That's okay. All

523
00:23:00,920 --> 00:23:02,879
Speaker 2: of these things are okay. There's no right or wrong,

524
00:23:03,119 --> 00:23:06,520
Speaker 2: because sometimes when we understand the reason that we're doing things,

525
00:23:06,880 --> 00:23:10,080
Speaker 2: it's easier to make changes with it. But sometimes it

526
00:23:10,160 --> 00:23:12,399
Speaker 2: takes a little bit of work to think, actually, why

527
00:23:12,440 --> 00:23:15,280
Speaker 2: do I am making a conscious decision not to do

528
00:23:15,359 --> 00:23:18,320
Speaker 2: that when everything on paper would suggest I do want

529
00:23:18,320 --> 00:23:20,440
Speaker 2: to do it. So, as I said, we spent a

530
00:23:20,480 --> 00:23:23,680
Speaker 2: lot of time just reflecting on her past dieting experience,

531
00:23:24,080 --> 00:23:28,240
Speaker 2: the fact that diets she has generally felt restricted, and that,

532
00:23:28,440 --> 00:23:30,280
Speaker 2: you know what are some of the barriers that she

533
00:23:30,400 --> 00:23:32,440
Speaker 2: just didn't want to do it, And so we set

534
00:23:32,480 --> 00:23:34,960
Speaker 2: some very basic action steps of things that I wanted

535
00:23:34,960 --> 00:23:36,879
Speaker 2: her to do just to move forward a little bit.

536
00:23:36,880 --> 00:23:38,920
Speaker 2: As we've spoken about before the end, a lot of

537
00:23:38,960 --> 00:23:41,960
Speaker 2: motivation comes from action. But her homework was also to

538
00:23:42,080 --> 00:23:44,879
Speaker 2: reflect on some of her experiences with food and diet,

539
00:23:45,240 --> 00:23:49,280
Speaker 2: which may be subconsciously meaning she actually wasn't making those changes,

540
00:23:49,359 --> 00:23:51,639
Speaker 2: or didn't want to do it, or wasn't happy about

541
00:23:51,640 --> 00:23:53,520
Speaker 2: doing it. So I thought it lended itself to a

542
00:23:53,560 --> 00:23:55,479
Speaker 2: little bit of discussion, because I do hear it come up,

543
00:23:55,640 --> 00:23:58,520
Speaker 2: you know, often in relation to our early experiences with food,

544
00:23:58,560 --> 00:24:00,840
Speaker 2: in relation to what we saw our mothers do, or

545
00:24:00,840 --> 00:24:03,560
Speaker 2: feeling restricted with certain foods, or feeling entitled that we

546
00:24:03,560 --> 00:24:06,360
Speaker 2: should be allowed to do it, or that dieting has

547
00:24:06,359 --> 00:24:07,960
Speaker 2: in the past been hard and we don't have the

548
00:24:07,960 --> 00:24:10,280
Speaker 2: emotional capacity to do it. But I think we've all

549
00:24:10,280 --> 00:24:12,480
Speaker 2: got a little bit of a food story to tell

550
00:24:12,520 --> 00:24:16,160
Speaker 2: when it comes to that. And sometimes those early experiences,

551
00:24:16,280 --> 00:24:18,080
Speaker 2: we're not overly aware of them, and they can even

552
00:24:18,119 --> 00:24:20,840
Speaker 2: be as I said, subconscious until we really take a

553
00:24:20,840 --> 00:24:23,360
Speaker 2: closer look at why we're not doing what we say

554
00:24:23,400 --> 00:24:26,200
Speaker 2: we want to do. So, yeah, it's a bit of

555
00:24:26,240 --> 00:24:28,320
Speaker 2: a long winded example, but I thought it was an

556
00:24:28,359 --> 00:24:32,040
Speaker 2: interesting presentation. And you know, these things are complicated and

557
00:24:32,080 --> 00:24:33,920
Speaker 2: sometimes it takes time to work through them, and that's

558
00:24:33,920 --> 00:24:36,400
Speaker 2: the benefit of working with a dietician over several weeks

559
00:24:36,440 --> 00:24:38,840
Speaker 2: on a program is that you've got the opportunity and

560
00:24:38,880 --> 00:24:41,479
Speaker 2: capacity to start to look at those bigger issues that

561
00:24:41,480 --> 00:24:43,760
Speaker 2: may have been holding you back from getting to your

562
00:24:43,880 --> 00:24:45,240
Speaker 2: healthy weight for a long time.

563
00:24:45,440 --> 00:24:47,600
Speaker 1: Absolutely, And one of my favorite quotes, and I'm such

564
00:24:47,600 --> 00:24:49,919
Speaker 1: a quote person. I always start my client call Susie

565
00:24:49,920 --> 00:24:51,439
Speaker 1: with one of my favorite quotes and they're like, but

566
00:24:51,480 --> 00:24:53,159
Speaker 1: you've told me it's so far. I have a lot

567
00:24:53,160 --> 00:24:55,359
Speaker 1: of favorite quotes, but one of them that I absolutely

568
00:24:55,400 --> 00:24:58,080
Speaker 1: love is nutrition is a science. Eating is a behavior.

569
00:24:58,359 --> 00:25:01,040
Speaker 1: Most of us know what healthy is. We probably should

570
00:25:01,080 --> 00:25:03,119
Speaker 1: be doing, but it's our behaviors that are holding us

571
00:25:03,119 --> 00:25:04,520
Speaker 1: back at the end of the day. Or it's the

572
00:25:04,560 --> 00:25:07,600
Speaker 1: thought processes, or the limiting beliefs, or the stories that

573
00:25:07,600 --> 00:25:10,760
Speaker 1: we've told ourselves, or the implications of our childhood as

574
00:25:10,800 --> 00:25:13,200
Speaker 1: you mentioned, that's actually holding us back. So if you're

575
00:25:13,200 --> 00:25:15,720
Speaker 1: listening at home, you've tried one hundred and one diets,

576
00:25:15,800 --> 00:25:18,280
Speaker 1: you keep falling off the wagon. It's not the diet.

577
00:25:18,680 --> 00:25:22,040
Speaker 1: It's the way that we're thinking about nutrition. It's the life.

578
00:25:22,080 --> 00:25:25,080
Speaker 1: We're not creating the lifestyle that leads us to lose

579
00:25:25,119 --> 00:25:27,800
Speaker 1: the weight. We're focusing on the weight loss only. So

580
00:25:27,840 --> 00:25:30,359
Speaker 1: I like to always say, create the healthy foundation first

581
00:25:30,440 --> 00:25:32,399
Speaker 1: and the weight loss will follow from there. So I

582
00:25:32,440 --> 00:25:34,480
Speaker 1: think that's probably just a nice little summary to wrap

583
00:25:34,560 --> 00:25:37,440
Speaker 1: up the case study, but it also gives out clients.

584
00:25:37,480 --> 00:25:39,679
Speaker 1: I guess I listened to some Food for Thought this

585
00:25:39,720 --> 00:25:42,040
Speaker 1: week as well, Susie and Full of all the Puns today.

586
00:25:42,080 --> 00:25:44,200
Speaker 2: It does because I've been getting some feedback a couple

587
00:25:44,200 --> 00:25:48,199
Speaker 2: of weeks ago when we had an episode about just

588
00:25:48,280 --> 00:25:50,720
Speaker 2: do it and motivation, and quite a few people messaged

589
00:25:50,760 --> 00:25:52,520
Speaker 2: me and said that they really found that helpful. And

590
00:25:52,560 --> 00:25:54,720
Speaker 2: I think these are some of the broader topics that

591
00:25:54,760 --> 00:25:58,320
Speaker 2: people can can find helpful over time to reflect. And

592
00:25:58,359 --> 00:26:01,960
Speaker 2: I think those early childhood experiences or early experience with

593
00:26:02,040 --> 00:26:05,000
Speaker 2: diets is a really big one, particularly when it comes

594
00:26:05,080 --> 00:26:09,280
Speaker 2: to having difficulty in limiting high calorie foods or not overeating.

595
00:26:09,600 --> 00:26:11,760
Speaker 2: And so if that is you, and that does sound familiar,

596
00:26:11,800 --> 00:26:14,080
Speaker 2: it takes some time just to really think about, you know,

597
00:26:14,119 --> 00:26:17,119
Speaker 2: what comes to mind when you think about eating behavior

598
00:26:17,280 --> 00:26:20,879
Speaker 2: or treats at night, or whatever your Achilles heal is.

599
00:26:20,920 --> 00:26:23,719
Speaker 2: In this space, you'd be surprised some things that pop up.

600
00:26:23,720 --> 00:26:27,159
Speaker 2: And when we give ourselves permission and the space to

601
00:26:27,359 --> 00:26:31,719
Speaker 2: reflect on it, it can be very insightful about what

602
00:26:31,880 --> 00:26:34,960
Speaker 2: the underlying drivers of behavior are and that's the first

603
00:26:34,960 --> 00:26:38,000
Speaker 2: step in making the changes is to have an acceptance

604
00:26:38,040 --> 00:26:41,800
Speaker 2: around it and an understanding and then allow ourselves to

605
00:26:41,840 --> 00:26:42,359
Speaker 2: move forward.

606
00:26:42,560 --> 00:26:44,439
Speaker 1: Yeah, I think such an interesting topic, and I think

607
00:26:44,480 --> 00:26:46,040
Speaker 1: a lot of our listeners can sort of take a

608
00:26:46,080 --> 00:26:48,160
Speaker 1: step back from that and listen at home and go, well,

609
00:26:48,160 --> 00:26:50,240
Speaker 1: maybe perhaps this is why it hasn't worked in the

610
00:26:50,280 --> 00:26:51,879
Speaker 1: fast And you know what, if you're not in the

611
00:26:51,920 --> 00:26:54,960
Speaker 1: capacity to work with the dietisian at the moment, perhaps

612
00:26:55,000 --> 00:26:58,159
Speaker 1: even linking with the psychologist or someone a therapist in

613
00:26:58,200 --> 00:27:00,479
Speaker 1: your areas to work through some of these thoughts and

614
00:27:00,520 --> 00:27:03,679
Speaker 1: beliefs and systems that you've had around food and calorie

615
00:27:03,720 --> 00:27:06,520
Speaker 1: deficits and nutrition and diets in the past. That could

616
00:27:06,560 --> 00:27:09,560
Speaker 1: be a really, really helpful exercise. We don't always have to,

617
00:27:10,160 --> 00:27:12,399
Speaker 1: you know, focus on weight loss. We can actually focus

618
00:27:12,440 --> 00:27:15,000
Speaker 1: on developing the healthy relationship with food first. But we're

619
00:27:15,000 --> 00:27:17,040
Speaker 1: going to find it very hard to develop the healthy

620
00:27:17,040 --> 00:27:20,000
Speaker 1: relationship if we've got a lot of these limiting beliefs

621
00:27:20,000 --> 00:27:23,800
Speaker 1: and stories and preconceptions around food and diets and nutrition

622
00:27:23,880 --> 00:27:25,879
Speaker 1: that lead, you know, right back to our childhood for

623
00:27:25,920 --> 00:27:28,560
Speaker 1: many of us. All right, well, Sudie. That was a

624
00:27:28,680 --> 00:27:30,480
Speaker 1: very interesting case study of the week. I'll see what

625
00:27:30,480 --> 00:27:32,600
Speaker 1: I can bring to the podcast next week if you've

626
00:27:32,600 --> 00:27:35,679
Speaker 1: set bar pretty high. But for our final segment of

627
00:27:35,720 --> 00:27:38,280
Speaker 1: the show, I get asked this question a lot due

628
00:27:38,280 --> 00:27:40,000
Speaker 1: to my work in the gut House space. So I

629
00:27:40,040 --> 00:27:42,680
Speaker 1: really wanted to have a chat about these food intolerance

630
00:27:42,720 --> 00:27:46,080
Speaker 1: test kits because there's this company which I shall not name,

631
00:27:46,160 --> 00:27:48,800
Speaker 1: Susie and I Reckon. I've turned them down about five

632
00:27:48,880 --> 00:27:50,920
Speaker 1: or six times, and every time I turn them down,

633
00:27:50,960 --> 00:27:52,560
Speaker 1: I say no, I do not want to work with you.

634
00:27:52,600 --> 00:27:54,280
Speaker 1: I do not want to promote your products on Instagram.

635
00:27:54,320 --> 00:27:56,400
Speaker 1: I don't care how much money you pay me. They

636
00:27:56,440 --> 00:27:58,159
Speaker 1: throw me more money and I say no, and they

637
00:27:58,200 --> 00:28:00,240
Speaker 1: offer me more money and I say no. I'm like,

638
00:28:00,280 --> 00:28:01,560
Speaker 1: you just don't get it.

639
00:28:01,680 --> 00:28:04,879
Speaker 2: You've got a house to be the end. Like if

640
00:28:04,880 --> 00:28:07,200
Speaker 2: they're fer a million, if you're offering a million, I'm like, well,

641
00:28:07,240 --> 00:28:08,840
Speaker 2: you know, people forgive you. They know you've got a

642
00:28:08,880 --> 00:28:12,800
Speaker 2: house and a young baby, So just anyway, is it

643
00:28:12,840 --> 00:28:13,240
Speaker 2: a million?

644
00:28:13,320 --> 00:28:15,560
Speaker 1: I think that even if it was a million, I

645
00:28:15,720 --> 00:28:18,640
Speaker 1: still even think twice about it. I'm very very at

646
00:28:18,640 --> 00:28:18,920
Speaker 1: the goal.

647
00:28:19,040 --> 00:28:21,679
Speaker 2: She's got standards and values and morals. People, you're in

648
00:28:21,720 --> 00:28:22,280
Speaker 2: good hands.

649
00:28:22,400 --> 00:28:25,000
Speaker 1: Well, the problem is with these food intolerance test kits

650
00:28:25,160 --> 00:28:27,560
Speaker 1: is a very very big one and they have very

651
00:28:27,800 --> 00:28:31,360
Speaker 1: very large influence with millions and millions of followers promoting

652
00:28:31,400 --> 00:28:34,359
Speaker 1: their test kits. So I always find it really funny

653
00:28:34,400 --> 00:28:36,680
Speaker 1: because the thing about food in tolerance of Susie is

654
00:28:36,720 --> 00:28:39,480
Speaker 1: that most people are willing to go to such great

655
00:28:39,640 --> 00:28:42,200
Speaker 1: lengths to be diagnosed with a food in torrents, like

656
00:28:42,240 --> 00:28:44,239
Speaker 1: they just want to know what it is. And the

657
00:28:44,280 --> 00:28:46,560
Speaker 1: saddest part is that there are so many people out

658
00:28:46,560 --> 00:28:48,720
Speaker 1: there who are willing to take their money to tell

659
00:28:48,760 --> 00:28:51,120
Speaker 1: them exactly what they want to hear. But I think

660
00:28:51,160 --> 00:28:54,000
Speaker 1: the biggest problem is that we don't really understand a

661
00:28:54,040 --> 00:28:56,920
Speaker 1: lot of people don't understand the difference between a food

662
00:28:56,960 --> 00:29:01,480
Speaker 1: and tolerance and an allergy. Right, so is the body's

663
00:29:01,520 --> 00:29:06,000
Speaker 1: immune response to a protein, and it happens because you know,

664
00:29:06,040 --> 00:29:08,280
Speaker 1: we can get things like a really itchy throat, we

665
00:29:08,280 --> 00:29:10,720
Speaker 1: can get troubles breathing, we can get swollen lips, we

666
00:29:10,760 --> 00:29:13,320
Speaker 1: can get you know, like an allergic sort of history

667
00:29:13,320 --> 00:29:15,400
Speaker 1: and reaction where we're having a big hay fever attack

668
00:29:15,760 --> 00:29:18,040
Speaker 1: versus a food intolerance and more what I like to

669
00:29:18,040 --> 00:29:20,400
Speaker 1: think of those A lot of gut health symptoms there, bloating,

670
00:29:20,440 --> 00:29:23,840
Speaker 1: the gas, the you know, refluxy type symptoms. I think

671
00:29:23,880 --> 00:29:26,920
Speaker 1: a lot of us struggle to understand allergy versus in tolerance.

672
00:29:26,920 --> 00:29:28,960
Speaker 1: And when I used to work at the hospital, I'd

673
00:29:29,000 --> 00:29:32,600
Speaker 1: spend half my day honestly just chasing people at being like, okay,

674
00:29:32,600 --> 00:29:35,600
Speaker 1: you've listed Apple, like you've listed seventeen allergies. Are these

675
00:29:35,680 --> 00:29:38,680
Speaker 1: actual allergies because there's nothing the kitchen can actually offer

676
00:29:38,720 --> 00:29:41,560
Speaker 1: you that we have available, or are they in food intolerances?

677
00:29:41,600 --> 00:29:43,640
Speaker 1: And they're like oh. Half the time people are like, oh,

678
00:29:43,640 --> 00:29:45,320
Speaker 1: I just don't like that, or I don't know if

679
00:29:45,320 --> 00:29:47,640
Speaker 1: that agrees with me, or I can't have too much,

680
00:29:47,680 --> 00:29:49,040
Speaker 1: but I can have a little bit but not too

681
00:29:49,120 --> 00:29:52,000
Speaker 1: much of it. So I think actually understanding the difference

682
00:29:52,000 --> 00:29:54,840
Speaker 1: between an allergy and an intolerance. With an allergy, it's

683
00:29:54,880 --> 00:29:57,240
Speaker 1: an immune response to the body where the body can't

684
00:29:57,280 --> 00:29:59,240
Speaker 1: have even a small amount of but even you know,

685
00:29:59,240 --> 00:30:01,760
Speaker 1: think about somebody with peanut batter allergy. They might not

686
00:30:01,800 --> 00:30:03,640
Speaker 1: even eat it. It might just get in contact with

687
00:30:03,640 --> 00:30:05,400
Speaker 1: their skin or get on the corner of their lip,

688
00:30:05,440 --> 00:30:07,520
Speaker 1: and they can have a massive response that needs like

689
00:30:07,520 --> 00:30:09,479
Speaker 1: an EpiPen and a shot of adrenaline to get their

690
00:30:09,920 --> 00:30:12,840
Speaker 1: symptoms back under control, whereas a food intolerance is something

691
00:30:12,920 --> 00:30:16,120
Speaker 1: like think about a lactose intolerance, where you might have

692
00:30:16,400 --> 00:30:18,360
Speaker 1: a couple of zips of milk and you're absolutely okay,

693
00:30:18,400 --> 00:30:20,360
Speaker 1: but if you had two glasses of milk, you might

694
00:30:20,360 --> 00:30:23,240
Speaker 1: be running to the bathroom. So the most common food

695
00:30:23,280 --> 00:30:27,200
Speaker 1: intolerances are, of course lactose. Something like an amine intolerance

696
00:30:27,200 --> 00:30:31,160
Speaker 1: is solicylated intolerance, glutamate intolerance fod maps could be classified

697
00:30:31,200 --> 00:30:33,840
Speaker 1: as food and intolerances as well. And then allergies. You know,

698
00:30:33,880 --> 00:30:36,080
Speaker 1: we've got our big ones like the peanuts, the eggs,

699
00:30:36,160 --> 00:30:39,000
Speaker 1: the fishes. There are big protein type allergies. And with

700
00:30:39,080 --> 00:30:42,120
Speaker 1: an allergy, the Gold tests or the gold standard test

701
00:30:42,120 --> 00:30:44,320
Speaker 1: for an allergy is a skin prick test. So it's

702
00:30:44,320 --> 00:30:46,320
Speaker 1: that horrible thing. I had it as a kid, Susie,

703
00:30:46,600 --> 00:30:48,520
Speaker 1: and I came up really really high to things like

704
00:30:48,600 --> 00:30:51,720
Speaker 1: grass and pollen and mold. It's all the environmental things.

705
00:30:51,720 --> 00:30:54,000
Speaker 1: So I'm a really quote unquote allergy person. You know,

706
00:30:54,040 --> 00:30:56,800
Speaker 1: whenever the seasons change, I get huge hayfe for attacks.

707
00:30:57,040 --> 00:30:59,240
Speaker 1: But with the allergy test, the Gold stand it is

708
00:30:59,240 --> 00:31:01,160
Speaker 1: a skin prick test, so they put the little allergens

709
00:31:01,440 --> 00:31:03,560
Speaker 1: a little dots on your arm and you basically wait

710
00:31:03,600 --> 00:31:06,040
Speaker 1: to see how big your hives. All these welts come

711
00:31:06,120 --> 00:31:08,160
Speaker 1: up on your arm, and that sort of determines the

712
00:31:08,200 --> 00:31:10,880
Speaker 1: reaction or the know how allergic you are to something,

713
00:31:11,040 --> 00:31:14,480
Speaker 1: whereas with the food intolerance there's no gold standard tests.

714
00:31:14,600 --> 00:31:17,160
Speaker 1: The gold standard when we're talking about food intolerance is

715
00:31:17,200 --> 00:31:21,040
Speaker 1: actually the temporary elimination of the food followed by a

716
00:31:21,080 --> 00:31:24,479
Speaker 1: controlled food challenge to actually identify what the trigger is.

717
00:31:24,600 --> 00:31:27,920
Speaker 1: So you remove it, you wait till your symptoms become baselines,

718
00:31:27,960 --> 00:31:30,280
Speaker 1: so you know the symptoms are gone for a good

719
00:31:30,280 --> 00:31:32,000
Speaker 1: couple of days, if not a week, and then you

720
00:31:32,040 --> 00:31:36,360
Speaker 1: slowly reintroduce those foods to identify is that a dietary trigger. Now,

721
00:31:36,400 --> 00:31:38,880
Speaker 1: this absolutely should be done under the supervision of an

722
00:31:38,880 --> 00:31:43,080
Speaker 1: accredited practicing dietician or an accredited nutritionness But we can't

723
00:31:43,080 --> 00:31:46,040
Speaker 1: actually test for these food intolerance there's the majority of them.

724
00:31:46,280 --> 00:31:49,600
Speaker 1: So I think what happens online or what you see

725
00:31:49,600 --> 00:31:52,240
Speaker 1: a lot of times online is people saying, hey have

726
00:31:52,320 --> 00:31:54,960
Speaker 1: this food intolerance test kit. Now, a lot of these

727
00:31:54,960 --> 00:31:58,200
Speaker 1: things are called the food sensitivity tests and their ig

728
00:31:58,880 --> 00:32:03,040
Speaker 1: g i GE is the food allergy test. That is

729
00:32:03,080 --> 00:32:05,680
Speaker 1: a legitimate test. We want to use that to diagnose

730
00:32:05,720 --> 00:32:11,480
Speaker 1: food allergies. But the IgG food sensitivity test is not reliable,

731
00:32:11,520 --> 00:32:13,200
Speaker 1: and I know a lot of clients users. I have

732
00:32:13,280 --> 00:32:16,720
Speaker 1: spent hundreds of dollars on these tests with different nature

733
00:32:16,800 --> 00:32:20,120
Speaker 1: paths and health practitioners, or just random things you buy online.

734
00:32:20,160 --> 00:32:22,040
Speaker 1: You put your saliva in it and you send it back.

735
00:32:22,320 --> 00:32:26,480
Speaker 1: They're not reliable. And IgG food Intolerance Tensativity Kit is

736
00:32:26,520 --> 00:32:31,200
Speaker 1: not reliable because most people actually produce IgG antibodies after

737
00:32:31,200 --> 00:32:33,040
Speaker 1: we eat a food. So when I used to work

738
00:32:33,040 --> 00:32:35,800
Speaker 1: in the Gastow clinic at the hospital Suzie, I would

739
00:32:35,800 --> 00:32:37,440
Speaker 1: have clients come in and say, hey, I'm here to

740
00:32:37,440 --> 00:32:39,840
Speaker 1: see the dietitian. I'm here to figure out my food intolerances.

741
00:32:39,880 --> 00:32:41,800
Speaker 1: I'm like, okay, cool. They're like, I don't know why

742
00:32:41,840 --> 00:32:43,719
Speaker 1: I even came. The doctor made me come. But I

743
00:32:43,800 --> 00:32:45,520
Speaker 1: you know, I already know what I'm allergic to because

744
00:32:45,520 --> 00:32:47,520
Speaker 1: I took this test and say, all right, tell me

745
00:32:47,560 --> 00:32:49,480
Speaker 1: what you're allergic to, and they showed me like thirty

746
00:32:49,520 --> 00:32:51,920
Speaker 1: six foods, Susie, and they go, okay, what happens when

747
00:32:51,960 --> 00:32:53,640
Speaker 1: you have corn, What happens when you have capsican? What

748
00:32:53,680 --> 00:32:57,000
Speaker 1: happens when you have eggs? And they go, oh, nothing, nothing, no, nothing.

749
00:32:57,200 --> 00:32:59,000
Speaker 1: I really like egg I have it nearly every day.

750
00:32:59,080 --> 00:33:01,480
Speaker 1: Nothing happens, And I say, right, well, what have you done?

751
00:33:01,480 --> 00:33:02,960
Speaker 1: They're like, oh, I've cut all these foods out, but

752
00:33:02,960 --> 00:33:04,760
Speaker 1: I can't eat anything because the test told me that

753
00:33:04,800 --> 00:33:07,000
Speaker 1: there was like thirty six things that I'm intolerant to.

754
00:33:07,520 --> 00:33:11,280
Speaker 1: So most people actually produce IgG antibody. So if you've

755
00:33:11,520 --> 00:33:14,760
Speaker 1: eaten something, you've got those antibodies within your bloodstream. If

756
00:33:14,800 --> 00:33:17,720
Speaker 1: you then go and do a food sensitivity test, it's

757
00:33:17,720 --> 00:33:19,920
Speaker 1: going to show up as high. That doesn't mean that

758
00:33:19,920 --> 00:33:22,640
Speaker 1: you're sensitive or intolerant to those things. It just means

759
00:33:22,640 --> 00:33:25,800
Speaker 1: that you've had an exposure to that food because you've

760
00:33:25,800 --> 00:33:28,360
Speaker 1: eaten it before. So a lot of the results that

761
00:33:28,360 --> 00:33:31,080
Speaker 1: we're getting back from these tests are very, very inaccurate.

762
00:33:31,120 --> 00:33:33,680
Speaker 1: It's just showing up that we have the antibodies within

763
00:33:33,720 --> 00:33:36,360
Speaker 1: our system because we've actually eaten those foods before. So

764
00:33:36,400 --> 00:33:38,120
Speaker 1: if you're one of those people that have had and

765
00:33:38,160 --> 00:33:40,080
Speaker 1: I had a client probably about a month ago, Susie.

766
00:33:40,240 --> 00:33:43,840
Speaker 1: She said she had intolerances to egg whites, black beans, capsicam.

767
00:33:44,000 --> 00:33:45,520
Speaker 1: There was a whole range of things, most of them

768
00:33:45,520 --> 00:33:47,280
Speaker 1: were fruits and vegetables, and I was like, well, what

769
00:33:47,360 --> 00:33:50,000
Speaker 1: actually happens and she's like, absolutely nothing. The only thing

770
00:33:50,040 --> 00:33:51,760
Speaker 1: she said, I actually think I do have a little

771
00:33:51,760 --> 00:33:53,560
Speaker 1: bit of a problem with egg whites. And I said, right,

772
00:33:53,800 --> 00:33:55,800
Speaker 1: all the other things, let's include back in your diet.

773
00:33:55,800 --> 00:33:58,200
Speaker 1: They're super wonderful, super healthy. I don't mind. And we

774
00:33:58,240 --> 00:34:00,560
Speaker 1: did a controlled challenge with egg white so we took

775
00:34:00,560 --> 00:34:03,000
Speaker 1: them out. We removed them completely, and there's egg whites

776
00:34:03,040 --> 00:34:05,160
Speaker 1: and a lot of different foods like baked products, and

777
00:34:05,160 --> 00:34:06,960
Speaker 1: that sort of thing is not just an egg it's

778
00:34:07,000 --> 00:34:08,719
Speaker 1: in a lot of packaged foods as well. And then

779
00:34:08,760 --> 00:34:11,239
Speaker 1: we did a controlled re challenge to actually see what

780
00:34:11,320 --> 00:34:14,200
Speaker 1: happened with smaller mats of it, So starting small and

781
00:34:14,200 --> 00:34:16,239
Speaker 1: gradually building up to see if we could establish a

782
00:34:16,320 --> 00:34:19,360
Speaker 1: threshold level with that. So that is the gold standard

783
00:34:19,360 --> 00:34:21,960
Speaker 1: when it comes to food intolerance testing is actually removing

784
00:34:22,000 --> 00:34:26,720
Speaker 1: it and systematically reintroducing it. These IDG food sensitivity tests

785
00:34:26,719 --> 00:34:28,920
Speaker 1: are basically just a waste of money. So I really

786
00:34:29,000 --> 00:34:31,480
Speaker 1: want our listeners to know that and understand that if

787
00:34:31,520 --> 00:34:33,960
Speaker 1: you have an allergy, of course, go and get a

788
00:34:33,960 --> 00:34:36,440
Speaker 1: proper allergy test, but if you have a food intolerance,

789
00:34:36,520 --> 00:34:38,280
Speaker 1: you need to work one on one with the dietician

790
00:34:38,360 --> 00:34:40,799
Speaker 1: because you're not going to know anything from just doing

791
00:34:40,840 --> 00:34:43,440
Speaker 1: one of these food intolerance test gits online, besides wasting

792
00:34:43,480 --> 00:34:45,919
Speaker 1: a couple of hundred dollars and stressing yourself out because

793
00:34:45,920 --> 00:34:48,239
Speaker 1: you now think that you can't eat forty different types

794
00:34:48,280 --> 00:34:50,520
Speaker 1: of healthy things that you actually have no problem eating.

795
00:34:50,600 --> 00:34:55,000
Speaker 1: So that's my biggest gripe with influencer marketing, Susie. But

796
00:34:55,040 --> 00:34:57,320
Speaker 1: I think they are actually cracking down on what people

797
00:34:57,320 --> 00:35:00,560
Speaker 1: can actually advertise on social media, and I think a

798
00:35:00,560 --> 00:35:02,960
Speaker 1: lot of these medical based products and these food intolerance

799
00:35:03,000 --> 00:35:06,239
Speaker 1: things plus supplements are actually getting more highly regulated within

800
00:35:06,280 --> 00:35:08,160
Speaker 1: Australia anyway. So that's nice to see.

801
00:35:08,280 --> 00:35:10,279
Speaker 2: Oh God, it's really not my area, so thank you

802
00:35:10,320 --> 00:35:13,520
Speaker 2: for explaining it so eloquently. All I will say is

803
00:35:13,520 --> 00:35:16,520
Speaker 2: whenever clients are spending hundreds and hundreds of dollars on

804
00:35:16,600 --> 00:35:19,600
Speaker 2: these tests and it's not been regulated by an immunologist

805
00:35:19,760 --> 00:35:23,280
Speaker 2: or a dietisian who specializes in allergy, because keep in mind,

806
00:35:23,560 --> 00:35:25,719
Speaker 2: not everyone knows all areas. You know, if someone brought

807
00:35:25,760 --> 00:35:27,879
Speaker 2: me the allergy test. I couldn't even interpret it. It's

808
00:35:27,880 --> 00:35:30,920
Speaker 2: just not my area. I haven't worked in general nutrition

809
00:35:31,040 --> 00:35:34,319
Speaker 2: like that for twenty years. So even within professions, you

810
00:35:34,360 --> 00:35:36,160
Speaker 2: want to make sure that you're seeing people who are

811
00:35:36,280 --> 00:35:39,640
Speaker 2: specialists in that area. And just to me lean, when

812
00:35:39,640 --> 00:35:42,400
Speaker 2: people are paying hundreds of dollars for this testing, I

813
00:35:42,520 --> 00:35:44,840
Speaker 2: just am very highly suspicious because if you go and

814
00:35:44,880 --> 00:35:47,719
Speaker 2: see an immunologist, you know they will be testing the

815
00:35:47,800 --> 00:35:51,799
Speaker 2: right way medically through pathology, clinics and medicare and incorporating

816
00:35:51,840 --> 00:35:56,160
Speaker 2: accredited professionals that you can potentially be seeing on a

817
00:35:56,239 --> 00:35:59,360
Speaker 2: care plan and it shouldn't be costing all this money

818
00:35:59,719 --> 00:36:02,759
Speaker 2: for food intolerance. So just be careful because you really

819
00:36:02,760 --> 00:36:05,319
Speaker 2: can get ripped off, and just make sure that the

820
00:36:05,360 --> 00:36:07,560
Speaker 2: person is a specialist in that area and you're not

821
00:36:07,640 --> 00:36:10,880
Speaker 2: just paying for the latest fad testing that's making a

822
00:36:10,960 --> 00:36:13,279
Speaker 2: new company a lot of money. So I think it

823
00:36:13,320 --> 00:36:15,840
Speaker 2: is an area to be really really careful of absolutely.

824
00:36:15,840 --> 00:36:17,520
Speaker 1: And the other one that just really gets me annoyed

825
00:36:17,560 --> 00:36:19,680
Speaker 1: Zuzie is a hair follicle testing as well. You know

826
00:36:19,719 --> 00:36:22,760
Speaker 1: a lot of these natural health practitioners taking follicles of

827
00:36:22,760 --> 00:36:25,400
Speaker 1: hair samples from people, charging them hundreds of dollars and

828
00:36:25,440 --> 00:36:27,960
Speaker 1: then telling them that they're intolerant to gluten, dairy, and sugar,

829
00:36:28,200 --> 00:36:30,720
Speaker 1: and then making them take all of these really expensive supplements.

830
00:36:30,840 --> 00:36:33,360
Speaker 1: Nothing annoys me more. So, just be very careful. I

831
00:36:33,400 --> 00:36:35,320
Speaker 1: know that we're all about natural health, Susie and I

832
00:36:35,360 --> 00:36:38,200
Speaker 1: are absolutely holistic in our approaches, but I think you

833
00:36:38,239 --> 00:36:40,120
Speaker 1: need to be very wary with a lot of these

834
00:36:40,400 --> 00:36:43,120
Speaker 1: people who work in the holistic and natural health space

835
00:36:43,160 --> 00:36:45,239
Speaker 1: because a lot of the testing that they're doing is

836
00:36:45,280 --> 00:36:48,160
Speaker 1: completely unfounded. There's not much evidence there. They're telling you

837
00:36:48,200 --> 00:36:50,479
Speaker 1: to cut all these things out, then they're making money

838
00:36:50,520 --> 00:36:52,520
Speaker 1: from actually selling you the test in the first place.

839
00:36:52,640 --> 00:36:54,600
Speaker 1: Then they're making more money from selling you all the

840
00:36:54,600 --> 00:36:57,879
Speaker 1: supplements that you quote unquote need in order to heal

841
00:36:57,960 --> 00:36:59,759
Speaker 1: all of your symptoms. So I think just be very

842
00:36:59,800 --> 00:37:02,520
Speaker 1: care with the people that you select online. But I

843
00:37:02,560 --> 00:37:04,520
Speaker 1: do like your point, Susie saying that you should be

844
00:37:04,560 --> 00:37:07,480
Speaker 1: looking for a a dietitian, but be one that actually

845
00:37:07,480 --> 00:37:10,720
Speaker 1: specializes in the gut health or the food sensitivity area.

846
00:37:10,840 --> 00:37:13,440
Speaker 1: One hundred percent wonderful. Well, that wraps us up for

847
00:37:13,480 --> 00:37:16,400
Speaker 1: the week, Susie, and yeah, it's been another episode of

848
00:37:16,440 --> 00:37:18,680
Speaker 1: the nutrition Couch. Can't believe where what are we now?

849
00:37:18,760 --> 00:37:21,400
Speaker 1: Seventy eight episodes in So, if you guys have listened

850
00:37:21,400 --> 00:37:23,520
Speaker 1: to all seventy eight episodes and you still haven't left

851
00:37:23,600 --> 00:37:25,839
Speaker 1: us a review, I would really encourage you to go

852
00:37:25,880 --> 00:37:28,200
Speaker 1: and open up the Purple Apple Podcast app. If you

853
00:37:28,200 --> 00:37:30,560
Speaker 1: don't have an iPhone, it's no excuses. Your neighbor has one,

854
00:37:30,600 --> 00:37:32,719
Speaker 1: your best friend has one, the person who's opposite your

855
00:37:32,760 --> 00:37:35,040
Speaker 1: work has one. Grow grab their phone, log into the

856
00:37:35,120 --> 00:37:38,480
Speaker 1: Apple iTunes podcast app and leave us a positive review.

857
00:37:38,600 --> 00:37:40,880
Speaker 1: We couldn't be more grateful, and we really do appreciate

858
00:37:40,920 --> 00:37:42,960
Speaker 1: every single review that we get because it really does

859
00:37:43,040 --> 00:37:45,399
Speaker 1: help to boost us high in the chants, which then

860
00:37:45,440 --> 00:37:48,120
Speaker 1: helps to us to promote the podcast so more people

861
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Speaker 1: can listen to quality, evidence based advice. Because that's all

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Speaker 1: Susie and I are really about. So thank you for listening.

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Speaker 1: We will catch you guys next week on the Nutrition

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Speaker 1: Coup Podcast.

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Speaker 2: Have a great week, spot Second Spec Spett