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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. I'm Leanne

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Speaker 1: Mard and I'm Siddie Burrell, and as two of Australia's

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Speaker 1: leading dietitians who specialize in evidence based nutrition, we bring

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Speaker 1: you The Nutrition Couch, a bi weekly chat on everything

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Speaker 1: that is new in the world of food, diet and nutrition.

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Speaker 1: As well as a subconscious mind. We also chat foods

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Speaker 1: that we overeat and white plus food intolerance test kits.

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Speaker 1: Should we be using these to diagnose food intolerances? But

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Speaker 1: before we jump into today's episode, Susie, what is for

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Speaker 1: 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 they're

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

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

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Speaker 2: so track them down and support an Australian company and

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Speaker 2: Harris Maam. So they are having sweet potato chips that

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Speaker 2: I've made. Actually I didn't have any of the bags

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Speaker 2: we've spoken about, and they're having chopped tomatoes and peas.

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Speaker 2: That's their dinner. And then I always forever, if anyone's

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Speaker 2: followed me on social media, they'll know that. Even though

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Speaker 2: tass Ali is one of my clients and has been

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Speaker 2: for a long time, I always have salmon on Mondays.

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Speaker 2: I'm a creature of habit I always have salmon and

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

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Speaker 2: actually Chris is having steak, so I've cooked three different dinners.

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Speaker 2: That's ridiculous because he goes to TV on a Monday

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

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

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Speaker 2: take So that's what's going on for dinner in my house.

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

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Speaker 2: So a little bit do what are you having? You're

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Speaker 2: 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 then I'll sort of be the toping, just with

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Speaker 1: some crispy grilled salmon. Yeah, that's nice.

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Speaker 2: I at the moment am doing my salmon, so I

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Speaker 2: cook it on baking paper because I don't like the mess.

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Speaker 2: But I've actually do like a broccoli and coliflower cheese

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Speaker 2: through and then I chop the salmon up and I

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Speaker 2: mix it through, so it's like a morning that's my current.

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Speaker 2: I go through phases. Actually, I'm quite obsessive so that

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Speaker 2: I've been having that for weeks and I love it

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Speaker 2: because it's just really warming. And if I'm honest with you,

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Speaker 2: I don't really love broccoli much and I don't like

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Speaker 2: coliflower that much either, So if I have it, I

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Speaker 2: like it as a sauce, which so that's what I

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Speaker 2: do 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 the next two days. So I'm a

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Speaker 1: fan of oven baking it because you don't get the smell.

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Speaker 1: But I just I can't go past the crispy 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 surprised by that. But

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Speaker 2: because that's the really oily. It's actually great to eat

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Speaker 2: 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 up 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: on 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 processed food is really anything in a packet.

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

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

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Speaker 1: processed food, whereas an ultra process food is something that's

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Speaker 1: gone a few more levels above and it looks nothing

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Speaker 1: like its original sort of shape. So think about those

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

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

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

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

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Speaker 1: So foods that are ultra process particularly those that have

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Speaker 1: a lot of MSG or lots of flavors. So the

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Speaker 1: big one that springs to mind for me is Susie's Springles,

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

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

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

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Speaker 1: think I've ever been able to put down a Tuba

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Speaker 1: Prinkles before. It was like nearly all gone. And I'm

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

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

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Speaker 1: well they're marketing there. But I find that those ultra

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

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

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

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

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

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

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Speaker 1: entire block of dairy milk chocolate and still not really

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Speaker 1: feel satisfied. Versus I love just those squares of dark

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

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Speaker 1: lint chocolate. I really wish I was sponsored by them,

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Speaker 1: But just one square of dark lint chocolate. Sometimes I'll

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Speaker 1: even just have half, and that is more than enough

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Speaker 1: to satisfy me. So I feel like myself, and I

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Speaker 1: know a lot of my clients as well, really struggle

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Speaker 1: with milk based chocolate. They really tend to over eat

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Speaker 1: milk chocolate as well. And hot chippy is are one

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Speaker 1: of those other ones where, particularly when they're drowned in

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Speaker 1: chicken salt, it's just so hard to stop, isn't it?

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Speaker 1: It is?

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Speaker 2: Yet it is. I think it's an interesting discussion point

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Speaker 2: because I think a lot of people believe that to

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Speaker 2: be a lack of real power that dictates eating behavior

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Speaker 2: when tempting food is available. And I think it's a

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Speaker 2: good opportunity to us to be very clear from the

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Speaker 2: science that the way that foods are processed in some instances,

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Speaker 2: not all, but in some they're actually developed to prime

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Speaker 2: you to eat more of them. You know. We have

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Speaker 2: that from a by a behavioral food researcher called Brian Wansinc.

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Speaker 2: And that was called mindless eating. And he worked in

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

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

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Speaker 2: food companies would engineer foods to basically stimulate different taste

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Speaker 2: and flavor sensations in the brain to encourage people to

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Speaker 2: eat more and more of those foods. So it does

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Speaker 2: tend to be the ultra processed foods. And I was

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Speaker 2: going to give the example of frozen veggies being a

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Speaker 2: processed food even though they're still pretty much the same

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Speaker 2: as when they got picked, they're still processed because they've

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Speaker 2: been cut or packaged. So that's the difference between which

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

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Speaker 2: 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 potato. So in the case of milk chocolate,

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Speaker 2: you can't see any milk there. You know, they're very,

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Speaker 2: very different from the raw ingredient that goes in. But

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Speaker 2: they're heavily flavored, so they're not coming from a natural taste.

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Speaker 2: So what happens in the body is when it's exposed

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Speaker 2: to these flavor profiles, it basically really excites the brain.

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Speaker 2: And in the case of foods that have extra flavor

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

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

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Speaker 2: more of that eat more sensation. And indeed there is

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Speaker 2: also research to show their individual differences in people's response

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

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Speaker 2: who are are more likely to be overweight respond with

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Speaker 2: sort of greater energy to these foods, so they're more

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Speaker 2: likely to be stimulated and need more of them. So

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

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

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

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Speaker 2: whole meal deals and someone gets full after one regular burger.

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Speaker 2: So there is that effect the more you expose to

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

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Speaker 2: features are they all have a very strong flavor profile.

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Speaker 2: So in the case of milk chocolate, it's very very

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Speaker 2: sweet in the case of flavored rice crackers, again they're

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Speaker 2: adding those in flavor enheartsers in many cases to create

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

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

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

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

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

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Speaker 2: 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 processed

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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 in WheelPower going to have difficulty controlling themselves around

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Speaker 2: if they have large volume, So it's not you. You're

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

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

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

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

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Speaker 2: keep at home is really really important because a number

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Speaker 2: 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 a memory, I remember eating something else

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Speaker 1: about ultra process foods, and it was basically the amount

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

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Speaker 1: they would spend perfecting a recipe down to like the

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

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

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Speaker 1: there to help with the shelf life stabilization and also

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Speaker 1: that mouth feel, and it's really Moorish, particularly the msg.

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Speaker 1: You know, the sugar's there for taste, it makes you

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Speaker 1: want to keep coming back for more. The fats are

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Speaker 1: there for that mouth feel. It makes that food just

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Speaker 1: taste rich and creamy, and again you want to keep

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Speaker 1: coming back for more. So food companies spend millions of

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Speaker 1: dollars trying to balance out the different flavors and textures

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Speaker 1: and mouth feel and you know, making sure that it's

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Speaker 1: shelf stables so it lasts a long time in their

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Speaker 1: packaging as well. So don't be fieled. They have, as

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Speaker 1: USI said, done a lot of research, particularly on consumers,

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Speaker 1: and they actually you know, they hire and they pay

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Speaker 1: people to try out the different recipes that say they

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Speaker 1: have a potato chip, and they're trying a I don't know,

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Speaker 1: a new flavor, and they hire people to actually eat them.

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Speaker 1: And the more I guess product that was consumed from

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Speaker 1: that person, that's the recipe or that's a flavor that

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Speaker 1: they'll actually go with. So they're very very crafty in

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Speaker 1: that way. And I think the biggest or the easiest

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Speaker 1: way to cut back is really around mindfulness, because as

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Speaker 1: we mentioned, it's really this over consumption of foods. It's

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Speaker 1: really it's not us, it's not the willpower. We are

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Speaker 1: primed and programmed because of these food companies to over

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Speaker 1: consume them. And I feel like, if you're going to

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Speaker 1: eat them mindlessly in front of the TV while watching

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Speaker 1: a movie, whatever it might be, you really have to

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Speaker 1: have mindfulness around these foods in order to only consume

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Speaker 1: a smaller portion. And if you can't do that, if

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Speaker 1: you really struggle with that, as Susie said, have a

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Speaker 1: think about whether or not you actually want to have

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Speaker 1: these foods in the house or just buy smaller portions

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Speaker 1: of them like I tend to buy, you know, the

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Speaker 1: chip Susie in. I love red Rock Della chips, so

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Speaker 1: one of my absolute soul foods. So I buy the

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Speaker 1: little ten packs where the little kid packs instead of

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Speaker 1: the big family bags, because I know if I eat

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Speaker 1: a big family bag, I might have enough sort of

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Speaker 1: like not willpower, but I might have enough for strain

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Speaker 1: to put some in a bowl, measure out a portion,

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Speaker 1: and go away. But David is just he's not like me,

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Speaker 1: and you know, we do different things that are eating,

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Speaker 1: and he'll just keep going back to the pantry and

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Speaker 1: eating out of a bag until they're or gone. And

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Speaker 1: he's very bitt and healthy and he could probably get

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Speaker 1: away with it. But then I'll go back a couple

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Speaker 1: of days later and be like, oh, I want a

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Speaker 1: couple of chippies all or all gone. So on our family,

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Speaker 1: those little like separate little share packs, little snack packs

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Speaker 1: work a lot better for us and for me in

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Speaker 1: my brain. It helps with mindfulness as well, because I

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

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Speaker 1: like some more, and I'm like, no, I wasn't mindful

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Speaker 1: with that portion. I'm obviously busy and distracted right now.

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

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Speaker 1: later until I am sort of more able to mindfully

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Speaker 1: eat that food and really enjoy it. Later on. So

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

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Speaker 1: 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

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Speaker 2: cream with got salty pretzels and white chocolate and cookie

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

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

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

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

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

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

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

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Speaker 2: have a plain milk chocolate than a milk chocolate block

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

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

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

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

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

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Speaker 2: light up the brain in other ways.

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Speaker 1: I think.

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

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

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

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Speaker 2: options 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 brea 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, there are all

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

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

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

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

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Speaker 2: try not to buy those kind of foods in general

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

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

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Speaker 2: says We've said many times 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: it'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 are 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 chips every tool or three days, as dieticians, we

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

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

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Speaker 1: trans fats, just so many additives in there that aren't

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Speaker 1: good for our health long term. So I really do

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Speaker 1: feel like choose your soul foods, pick one or two,

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Speaker 1: have them in small amounts. A matter if you're healthy,

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

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Speaker 1: of good health for anybody should be the majority of

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Speaker 1: whole foods 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 are over consuming ultra processed foods. So

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

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Speaker 1: and have a look at the serving size the next

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

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

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Speaker 1: twenty minutes flat, you know, on the couch while watching

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

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

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

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

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Speaker 1: eight points seven serves, And I was like, firstly, who's

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Speaker 1: 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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00:17:24,000 --> 00:17:26,119
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.

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

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Speaker 1: Oh, it was lime, pepper lime. It was really good.

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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

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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 pepper,

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Speaker 2: the green Bagger. Yeah, she used to routinely like buy

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Speaker 2: a bag and scoff them, right, she loved them. Anyway,

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Speaker 2: she ended up 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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00:18:06,000 --> 00:18:08,440
Speaker 2: of those chips has probably got whe eighty grams of

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Speaker 2: fat or something, you know, because there's to be two

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Speaker 2: hundred grams and what it's just about twenty five, So

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

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Speaker 2: one sitting. Plus she'd had like a lot of other food,

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Speaker 2: and she ended up in the hospital with gallstones because

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Speaker 2: sometimes if you have high fat food and so excruciating

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Speaker 2: to have that. So, yeah, that's just a little anecdote

431
00:18:25,320 --> 00:18:27,600
Speaker 2: about another reason why shouldn't scoff large amounts of high

432
00:18:27,600 --> 00:18:30,200
Speaker 2: fat food if you're predisposed to gallstones, that can set

433
00:18:30,240 --> 00:18:32,119
Speaker 2: off an attack and it's very painful. She thought she

434
00:18:32,160 --> 00:18:32,639
Speaker 2: was very right.

435
00:18:33,040 --> 00:18:35,399
Speaker 1: I've heard people explain gallstones worse than labor.

436
00:18:35,480 --> 00:18:37,600
Speaker 2: She's okay, but she has laid off the red Rock

437
00:18:37,640 --> 00:18:41,320
Speaker 2: delictrip since the best of my knowledge. All right, moving

438
00:18:41,320 --> 00:18:43,200
Speaker 2: on a client case study. This is a real life

439
00:18:43,200 --> 00:18:46,240
Speaker 2: case study, man, This is one that really just crossed

440
00:18:46,240 --> 00:18:48,840
Speaker 2: my path in the past week or so. So I'll

441
00:18:48,840 --> 00:18:51,000
Speaker 2: try and keep it general to not allow the client

442
00:18:51,000 --> 00:18:55,160
Speaker 2: to be too identifiable. So I basically started a new

443
00:18:55,200 --> 00:18:58,160
Speaker 2: 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
00:19:02,080 --> 00:19:05,000
Speaker 2: and she booked her second appointment. So I will let

446
00:19:05,000 --> 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
00:19:09,080 --> 00:19:10,600
Speaker 2: it for a while and stretch it out. So she

449
00:19:11,160 --> 00:19:13,040
Speaker 2: had said to me, no, I want to weigh in

450
00:19:13,080 --> 00:19:14,760
Speaker 2: every week, And so I booked her for the next

451
00:19:14,760 --> 00:19:16,959
Speaker 2: appointment the following week, first thing in the morning, and

452
00:19:17,000 --> 00:19:19,080
Speaker 2: then in the week. I didn't get any food diaries.

453
00:19:19,080 --> 00:19:22,240
Speaker 2: I didn't get any questions, and then she canceled the

454
00:19:22,320 --> 00:19:25,359
Speaker 2: second appointment, which is always a bit of a concern

455
00:19:25,520 --> 00:19:27,800
Speaker 2: for someone who shows really high levels of motivation and

456
00:19:27,840 --> 00:19:32,000
Speaker 2: then they disappear. So I booked her for the following week.

457
00:19:32,040 --> 00:19:34,480
Speaker 2: I gave her the benefit of the doubt, and when

458
00:19:34,520 --> 00:19:37,359
Speaker 2: we had our session, she said to me, it's just

459
00:19:37,400 --> 00:19:39,679
Speaker 2: been a disaster. I haven't been able to get it

460
00:19:39,720 --> 00:19:42,560
Speaker 2: together and some of the plans we had. This as

461
00:19:42,600 --> 00:19:46,200
Speaker 2: a client who loves food, she loves to prepare food.

462
00:19:46,920 --> 00:19:50,040
Speaker 2: She comes from Mediterranean background, she loves to cook. And

463
00:19:50,480 --> 00:19:52,639
Speaker 2: so for me it was a real disconnect because this

464
00:19:52,760 --> 00:19:56,560
Speaker 2: was someone who had presented, you know, liking the idea

465
00:19:56,600 --> 00:19:59,639
Speaker 2: of making her lunch and going to the markets with

466
00:19:59,640 --> 00:20:02,879
Speaker 2: her HUSB spend and choosing different options, and so for

467
00:20:02,960 --> 00:20:07,119
Speaker 2: her to have such a you know, really no momentum

468
00:20:07,119 --> 00:20:10,560
Speaker 2: in that after we'd set some very what appeared to

469
00:20:10,600 --> 00:20:13,679
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 --> 00:20:18,000
Speaker 2: she was on the path to do well. And oh,

472
00:20:18,000 --> 00:20:19,880
Speaker 2: that's right, she said to me that the issue had

473
00:20:19,880 --> 00:20:22,679
Speaker 2: been that she was really busy at work. Now the

474
00:20:22,760 --> 00:20:25,520
Speaker 2: client is very high functioning, she has a very big job.

475
00:20:26,000 --> 00:20:28,280
Speaker 2: And what I also know from working with people for

476
00:20:28,320 --> 00:20:31,800
Speaker 2: many years is people who have big jobs are always busy,

477
00:20:31,880 --> 00:20:34,840
Speaker 2: and most people are always busy anyway. So I said

478
00:20:34,880 --> 00:20:38,960
Speaker 2: to her, and I said, I'm calling bullshit. And actually

479
00:20:38,960 --> 00:20:41,040
Speaker 2: we haven't discussed were allowed towear on the nutrition couch.

480
00:20:41,080 --> 00:20:44,600
Speaker 2: But I said to her, I'm calling bullshit on you

481
00:20:44,760 --> 00:20:48,959
Speaker 2: saying that you're too busy, because I know that you

482
00:20:49,000 --> 00:20:53,080
Speaker 2: are very, very capable. So I don't actually think that

483
00:20:53,160 --> 00:20:56,600
Speaker 2: you were too busy. I think there was something that

484
00:20:56,600 --> 00:20:59,760
Speaker 2: you didn't want to do here, and it's our job

485
00:21:00,160 --> 00:21:03,879
Speaker 2: to work out what that is. And I'm not saying

486
00:21:03,880 --> 00:21:05,600
Speaker 2: that you don't want to do it. What I'm saying

487
00:21:05,680 --> 00:21:11,000
Speaker 2: is that in scenarios that present, we're on paper, everything

488
00:21:11,040 --> 00:21:14,080
Speaker 2: should work very easily. In the sense that you love

489
00:21:14,119 --> 00:21:16,679
Speaker 2: to cook, you love to prepare food, you love to

490
00:21:16,720 --> 00:21:18,960
Speaker 2: make your lunch, and you haven't done any of it.

491
00:21:19,640 --> 00:21:21,880
Speaker 2: That would suggest to me that there's something in your

492
00:21:21,920 --> 00:21:26,240
Speaker 2: brain that you're resentful of that you may not even

493
00:21:26,280 --> 00:21:29,720
Speaker 2: be conscious of. Because what happens with eating behavior, and

494
00:21:29,760 --> 00:21:33,399
Speaker 2: in particular when it comes to diets over time, is

495
00:21:33,440 --> 00:21:36,760
Speaker 2: that we have had messages in our lives about diets

496
00:21:36,800 --> 00:21:39,400
Speaker 2: and weight loss for as old as we are. So

497
00:21:39,440 --> 00:21:42,159
Speaker 2: in the case of my client, she's had thirty forty

498
00:21:42,240 --> 00:21:47,560
Speaker 2: years of preprogrammed responses to diets that would have been formed,

499
00:21:47,760 --> 00:21:50,159
Speaker 2: and she may not even be aware of them. So

500
00:21:50,200 --> 00:21:52,800
Speaker 2: the kind of thing I'm thinking about is the effect

501
00:21:52,920 --> 00:21:54,879
Speaker 2: that being made to eat all the food on your

502
00:21:54,880 --> 00:21:58,200
Speaker 2: plate hat as a child, the effect of watching your

503
00:21:58,240 --> 00:22:01,000
Speaker 2: mother or your sisters or people around and you diet,

504
00:22:01,680 --> 00:22:04,280
Speaker 2: the effect of feeling restricted when you were young, if

505
00:22:04,320 --> 00:22:06,880
Speaker 2: your family never allowed you to have treats, which means

506
00:22:06,920 --> 00:22:09,480
Speaker 2: now whenever you have treats, you eat them all, or

507
00:22:09,600 --> 00:22:12,600
Speaker 2: if you're just even subconsciously a bit annoyed that you

508
00:22:12,720 --> 00:22:15,040
Speaker 2: have to work hard and not eat certain things when

509
00:22:15,080 --> 00:22:18,280
Speaker 2: you think you should be able to. And we spent

510
00:22:18,440 --> 00:22:22,159
Speaker 2: a good period of time discussing some of the reasons

511
00:22:22,200 --> 00:22:25,439
Speaker 2: that she may be a little bit not wanting to

512
00:22:25,960 --> 00:22:28,440
Speaker 2: make these changes and almost resentful of it, which can

513
00:22:28,480 --> 00:22:31,440
Speaker 2: hold you back, And there's nothing wrong with that. It's

514
00:22:31,560 --> 00:22:34,000
Speaker 2: more an opportunity to reflect on what are some of

515
00:22:34,040 --> 00:22:39,600
Speaker 2: these feelings or associations that you may subconsciously have that

516
00:22:39,640 --> 00:22:42,920
Speaker 2: are stopping you making good choices. So I had another

517
00:22:42,920 --> 00:22:46,280
Speaker 2: client example slightly different. But my client had lost a

518
00:22:46,320 --> 00:22:50,600
Speaker 2: partner and so she didn't like to cook dinner because

519
00:22:50,720 --> 00:22:53,600
Speaker 2: it reminded her of cooking dinner with her partner and

520
00:22:53,600 --> 00:22:55,760
Speaker 2: that was something they'd always done together. So having family

521
00:22:55,800 --> 00:22:58,640
Speaker 2: meals that were disrupted was awful for her. She didn't

522
00:22:58,640 --> 00:23:01,000
Speaker 2: want to do it anymore. And that's okay. All of

523
00:23:01,040 --> 00:23:03,440
Speaker 2: these things are okay. There's no right or wrong, because

524
00:23:03,440 --> 00:23:06,560
Speaker 2: sometimes when we understand the reason that we're doing things,

525
00:23:06,920 --> 00:23:10,119
Speaker 2: it's easier to make changes with it. But sometimes it

526
00:23:10,160 --> 00:23:12,440
Speaker 2: takes a little bit of work to think, actually, why

527
00:23:12,480 --> 00:23:15,320
Speaker 2: do I am making a conscious decision not to do

528
00:23:15,400 --> 00:23:18,320
Speaker 2: that when everything on paper would suggest I do want

529
00:23:18,359 --> 00:23:20,480
Speaker 2: to do it. So, as I said, we spend a

530
00:23:20,520 --> 00:23:23,680
Speaker 2: lot of time just reflecting on her past dieting experience,

531
00:23:24,119 --> 00:23:28,280
Speaker 2: the fact that diets she has generally felt restricted, and that,

532
00:23:28,480 --> 00:23:30,320
Speaker 2: you know, what are some of the barriers that she

533
00:23:30,440 --> 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
00:23:35,000 --> 00:23:36,879
Speaker 2: her to do, just to move forward a little bit.

536
00:23:36,920 --> 00:23:39,520
Speaker 2: As we've spoken about before, leand a lot of motivation

537
00:23:39,640 --> 00:23:42,560
Speaker 2: comes from action. But her homework was also to reflect

538
00:23:42,560 --> 00:23:45,520
Speaker 2: on some of her experiences with food and diet, which

539
00:23:45,640 --> 00:23:49,280
Speaker 2: may be subconsciously meaning she actually wasn't making those changes,

540
00:23:49,400 --> 00:23:51,639
Speaker 2: or didn't want to do it, or wasn't happy about

541
00:23:51,680 --> 00:23:53,560
Speaker 2: doing it. So I thought it lended itself to a

542
00:23:53,600 --> 00:23:55,520
Speaker 2: little bit of discussion, because I do hear it come up,

543
00:23:55,680 --> 00:23:58,520
Speaker 2: you know, often in relation to our early experiences with food,

544
00:23:58,560 --> 00:24:00,879
Speaker 2: in relation to what we saw our mothers do, or

545
00:24:00,880 --> 00:24:03,560
Speaker 2: feeling restricted with certain foods, or feeling entitled that we

546
00:24:03,600 --> 00:24:06,360
Speaker 2: should be allowed to do it, or that dieting has

547
00:24:06,400 --> 00:24:07,960
Speaker 2: in the past been hard and we don't have the

548
00:24:08,000 --> 00:24:10,320
Speaker 2: emotional capacity to do it. But I think we've all

549
00:24:10,320 --> 00:24:12,520
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 --> 00:24:18,120
Speaker 2: we're not overly aware of them, and they can even

552
00:24:18,160 --> 00:24:20,840
Speaker 2: be as I said, subconscious until we really take a

553
00:24:20,880 --> 00:24:23,400
Speaker 2: closer look at why we're not doing what we say

554
00:24:23,440 --> 00:24:26,200
Speaker 2: we want to do. So, yeah, it's a bit of

555
00:24:26,240 --> 00:24:28,400
Speaker 2: a long winded example, but I thought it was an

556
00:24:28,400 --> 00:24:32,080
Speaker 2: interesting presentation. And you know, these things are complicated and

557
00:24:32,080 --> 00:24:33,960
Speaker 2: sometimes it takes time to work through them, and that's

558
00:24:33,960 --> 00:24:36,440
Speaker 2: the benefit of working with a dietician over several weeks

559
00:24:36,480 --> 00:24:38,879
Speaker 2: on a program is that you've got the opportunity and

560
00:24:38,880 --> 00:24:41,480
Speaker 2: capacity to start to look at those bigger issues that

561
00:24:41,520 --> 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
00:24:45,480 --> 00:24:47,600
Speaker 1: Absolutely, And one of my favorite quotes, and I'm such

564
00:24:47,640 --> 00:24:49,960
Speaker 1: a quote person. I always start my client call Susie,

565
00:24:49,960 --> 00:24:51,480
Speaker 1: it's one of my favorite quotes, and they're like, but

566
00:24:51,520 --> 00:24:53,159
Speaker 1: you've told me it's so far. I have a lot

567
00:24:53,200 --> 00:24:55,399
Speaker 1: of favorite quotes, but one of them that I absolutely

568
00:24:55,440 --> 00:24:58,120
Speaker 1: love is nutrition is a science. Eating is a behavior.

569
00:24:58,359 --> 00:25:00,800
Speaker 1: Most of us know what healthy is, what we probably

570
00:25:00,800 --> 00:25:03,000
Speaker 1: should be doing, But it's our behaviors that are holding

571
00:25:03,040 --> 00:25:04,359
Speaker 1: us back at the end of the day, or it's

572
00:25:04,440 --> 00:25:07,520
Speaker 1: the thought processes, or the limiting beliefs, or the stories

573
00:25:07,520 --> 00:25:10,639
Speaker 1: that we've told ourselves, or the implications of our childhood

574
00:25:10,640 --> 00:25:13,040
Speaker 1: as you mentioned, that's actually holding us back. So if

575
00:25:13,080 --> 00:25:15,800
Speaker 1: you're listening at home, you've tried one hundred and one diets,

576
00:25:15,840 --> 00:25:18,280
Speaker 1: you keep falling off the wagon. It's not the diet.

577
00:25:18,720 --> 00:25:22,080
Speaker 1: It's the way that we're thinking about nutrition. It's the life.

578
00:25:22,080 --> 00:25:25,120
Speaker 1: We're not creating the lifestyle that leads us to lose

579
00:25:25,160 --> 00:25:27,800
Speaker 1: the weight. We're focusing on the weight loss only. So

580
00:25:27,880 --> 00:25:30,399
Speaker 1: I like to always say, create the healthy foundation first

581
00:25:30,440 --> 00:25:32,439
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
00:25:34,600 --> 00:25:37,480
Speaker 1: up the case study, but it also gives out clients,

584
00:25:37,520 --> 00:25:39,560
Speaker 1: I guess some. I listened to some Food for Thought

585
00:25:39,640 --> 00:25:42,040
Speaker 1: this week as well, Susie and followed all the puns today.

586
00:25:42,119 --> 00:25:44,200
Speaker 2: It does because I've been getting some feedback a couple

587
00:25:44,240 --> 00:25:48,240
Speaker 2: of weeks ago when we had an episode about just

588
00:25:48,280 --> 00:25:50,760
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 --> 00:25:54,760
Speaker 2: I think these are some of the broader topics that

591
00:25:54,800 --> 00:25:58,359
Speaker 2: people can can find helpful over time to reflect. And

592
00:25:58,400 --> 00:26:02,000
Speaker 2: I think those early childhood experience or early experience with

593
00:26:02,080 --> 00:26:05,080
Speaker 2: diets is a really big one, particularly when it comes

594
00:26:05,080 --> 00:26:09,320
Speaker 2: to having difficulty in limiting high calorie foods or not overeating.

595
00:26:09,640 --> 00:26:11,800
Speaker 2: And so if that is you, and that does sound familiar,

596
00:26:11,840 --> 00:26:14,119
Speaker 2: it takes some time just to really think about, you know,

597
00:26:14,160 --> 00:26:17,160
Speaker 2: what comes to mind when you think about eating behavior

598
00:26:17,280 --> 00:26:20,919
Speaker 2: or treats at night, or whatever your Achilles heal is

599
00:26:20,920 --> 00:26:23,760
Speaker 2: in this space. Would be surprised some things that pop up.

600
00:26:23,760 --> 00:26:26,920
Speaker 2: And when we give ourselves permission to and the space

601
00:26:27,080 --> 00:26:31,560
Speaker 2: to reflect on it, it can be very insightful about

602
00:26:31,600 --> 00:26:34,720
Speaker 2: what the underlying drivers of behavior are and that's the

603
00:26:34,760 --> 00:26:37,479
Speaker 2: first step in making the changes, is to have an

604
00:26:37,480 --> 00:26:41,760
Speaker 2: acceptance around it and an understanding and then allow ourselves

605
00:26:41,760 --> 00:26:42,399
Speaker 2: to move forward.

606
00:26:42,600 --> 00:26:44,480
Speaker 1: Yeah, I think such an interesting topic, and I think

607
00:26:44,520 --> 00:26:46,080
Speaker 1: a lot of our listeners can sort of take a

608
00:26:46,080 --> 00:26:48,200
Speaker 1: step back from that and listen at home and go, well,

609
00:26:48,200 --> 00:26:50,240
Speaker 1: maybe perhaps this is why it hasn't worked in the

610
00:26:50,320 --> 00:26:51,919
Speaker 1: fast And you know what, if you're not in the

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

612
00:26:55,040 --> 00:26:58,159
Speaker 1: even linking with the psychologist or someone a therapist in

613
00:26:58,200 --> 00:27:00,399
Speaker 1: your area just to work through some of these thoughts

614
00:27:00,400 --> 00:27:03,320
Speaker 1: and beliefs and systems that you've had around food and

615
00:27:03,359 --> 00:27:06,320
Speaker 1: calorie deficits and nutrition and diets in the past. That

616
00:27:06,359 --> 00:27:09,159
Speaker 1: could be a really, really helpful exercise. We don't always

617
00:27:09,280 --> 00:27:12,439
Speaker 1: have to focus on wet 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
00:27:15,040 --> 00:27:17,040
Speaker 1: going to find it very hard to develop the healthy

620
00:27:17,080 --> 00:27:20,040
Speaker 1: relationship if we've got a lot of these limiting beliefs

621
00:27:20,040 --> 00:27:23,800
Speaker 1: and stories and preconceptions around food and diets and nutrition

622
00:27:23,920 --> 00:27:25,919
Speaker 1: that lead, you know, right back to our childhood. For

623
00:27:25,960 --> 00:27:28,600
Speaker 1: many of us, all right, Well, Susie, that was a

624
00:27:28,720 --> 00:27:30,480
Speaker 1: very interesting case study of the week. I'll see what

625
00:27:30,520 --> 00:27:32,600
Speaker 1: I can bring to the podcast next week if you've

626
00:27:32,600 --> 00:27:35,720
Speaker 1: set bar pretty high. But for our final segment of

627
00:27:35,760 --> 00:27:38,280
Speaker 1: the show, I get asked this question a lot due

628
00:27:38,320 --> 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
00:27:42,760 --> 00:27:46,120
Speaker 1: test kits because there's this company which I shall not name,

631
00:27:46,200 --> 00:27:48,800
Speaker 1: Susie and I reckon. I've turned them down about five

632
00:27:48,920 --> 00:27:50,960
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 --> 00:27:54,320
Speaker 1: I do not want to promote your products on Instagram.

635
00:27:54,359 --> 00:27:56,440
Speaker 1: I don't care how much money you pay me. They

636
00:27:56,480 --> 00:27:58,200
Speaker 1: throw me more money and I say no, and they

637
00:27:58,200 --> 00:28:00,280
Speaker 1: offer me more money and I say no. I'm like,

638
00:28:00,320 --> 00:28:01,600
Speaker 1: you just don't get it.

639
00:28:02,119 --> 00:28:03,840
Speaker 2: You've got a house to go with the end, Like

640
00:28:04,800 --> 00:28:06,600
Speaker 2: if they're fer a million, if you're offering a million,

641
00:28:06,680 --> 00:28:08,719
Speaker 2: I'm like, well, you know, forgive you. They know you've

642
00:28:08,720 --> 00:28:11,119
Speaker 2: got a house and a young baby, So just anyway,

643
00:28:12,640 --> 00:28:13,280
Speaker 2: is it a million?

644
00:28:13,359 --> 00:28:15,560
Speaker 1: I think that even if it was a million, I

645
00:28:15,720 --> 00:28:18,680
Speaker 1: still even think twice about it. I'm very very et

646
00:28:18,680 --> 00:28:18,960
Speaker 1: the goal.

647
00:28:19,040 --> 00:28:21,680
Speaker 2: She's got standards and values and morals. People, You're in

648
00:28:21,760 --> 00:28:22,320
Speaker 2: good hands.

649
00:28:22,400 --> 00:28:25,040
Speaker 1: But the problem is with these food intolerance test kits.

650
00:28:25,080 --> 00:28:27,600
Speaker 1: It's a very very big one and they have very

651
00:28:27,840 --> 00:28:31,400
Speaker 1: very large influence with millions and millions of followers promoting

652
00:28:31,400 --> 00:28:34,399
Speaker 1: their test kits. So I always find it really funny

653
00:28:34,440 --> 00:28:36,720
Speaker 1: because the thing about food in tolerance of Susie is

654
00:28:36,720 --> 00:28:39,520
Speaker 1: that most people are willing to go to such great

655
00:28:39,680 --> 00:28:42,240
Speaker 1: lengths to be diagnosed with a food in torrents, like

656
00:28:42,280 --> 00:28:44,240
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
00:28:46,600 --> 00:28:48,760
Speaker 1: there who are willing to take their money to tell

659
00:28:48,800 --> 00:28:51,160
Speaker 1: them exactly what they want to hear. But I think

660
00:28:51,200 --> 00:28:54,080
Speaker 1: the biggest problem is that we don't really understand a

661
00:28:54,080 --> 00:28:56,920
Speaker 1: lot of people don't understand the difference between a food

662
00:28:56,960 --> 00:29:01,520
Speaker 1: and tolerance and an allergy. Right, so is the body's

663
00:29:01,560 --> 00:29:06,000
Speaker 1: immune response to a protein, and it happens because you know,

664
00:29:06,080 --> 00:29:08,280
Speaker 1: we can get things like a really itchy throat, we

665
00:29:08,320 --> 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
00:29:13,360 --> 00:29:16,120
Speaker 1: and reaction where we're having big hay fever attack versus

668
00:29:16,120 --> 00:29:18,240
Speaker 1: a food intolerance and more. What I like to think

669
00:29:18,240 --> 00:29:20,400
Speaker 1: of those a lot of gut health symptoms, the blowteing,

670
00:29:20,480 --> 00:29:23,880
Speaker 1: the gas, the you know, refluxy type symptoms. I think

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

672
00:29:26,960 --> 00:29:29,000
Speaker 1: And when I used to work at the hospital, I'd

673
00:29:29,000 --> 00:29:32,560
Speaker 1: spend half my day honestly just chasing people at being like, okay,

674
00:29:32,640 --> 00:29:35,640
Speaker 1: you've listed Apple, like you've listed seventeen allergies. Are these

675
00:29:35,720 --> 00:29:38,680
Speaker 1: actual allergies because there's nothing the kitchen can actually offer

676
00:29:38,720 --> 00:29:41,600
Speaker 1: you that we have available, or are they in food intolerances?

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

678
00:29:43,680 --> 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
00:29:47,720 --> 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
00:29:52,040 --> 00:29:54,880
Speaker 1: between an allergy and an intolerance. With an allergy, it's

683
00:29:54,920 --> 00:29:57,280
Speaker 1: an immune response to the body where the body can't

684
00:29:57,320 --> 00:29:59,240
Speaker 1: have even a small amount of it even you know,

685
00:29:59,280 --> 00:30:01,800
Speaker 1: think about somebody the peanut batter allergy. They might not

686
00:30:01,840 --> 00:30:03,640
Speaker 1: even eat it. It might just get in contact with

687
00:30:03,680 --> 00:30:05,440
Speaker 1: their skin or get on the corner of their lip,

688
00:30:05,480 --> 00:30:07,520
Speaker 1: and they can have a massive response that needs like

689
00:30:07,560 --> 00:30:09,520
Speaker 1: an EpiPen and a shot of adrenaline to get their

690
00:30:09,960 --> 00:30:12,560
Speaker 1: symptoms back under control. Or as a food intolerance is

691
00:30:12,600 --> 00:30:16,000
Speaker 1: something like think about a lactose intolerance, where you might

692
00:30:16,080 --> 00:30:18,400
Speaker 1: have a couple of zips of milk and you're absolutely okay,

693
00:30:18,440 --> 00:30:20,360
Speaker 1: but if you had two glasses of milk, you might

694
00:30:20,400 --> 00:30:23,280
Speaker 1: be running to the bathroom. So the most common food

695
00:30:23,320 --> 00:30:27,200
Speaker 1: intolerances are, of course lactose. Something like an amine intolerance

696
00:30:27,240 --> 00:30:31,200
Speaker 1: is solicylated intolerance, glutamate intolerance fod maps could be classified

697
00:30:31,200 --> 00:30:33,880
Speaker 1: as food and intolerances as well. And then allergies. You know,

698
00:30:33,920 --> 00:30:36,160
Speaker 1: we've got our big ones like the peanuts, the eggs,

699
00:30:36,160 --> 00:30:39,040
Speaker 1: the fishes. There are big protein type allergies. And with

700
00:30:39,120 --> 00:30:42,160
Speaker 1: an allergy, the gold tests or the gold standard test

701
00:30:42,160 --> 00:30:44,360
Speaker 1: for an allergy is a skin prick test. So it's

702
00:30:44,360 --> 00:30:46,320
Speaker 1: that horrible thing. I had it as a kid, Susie,

703
00:30:46,600 --> 00:30:48,560
Speaker 1: and I came up really really high to things like

704
00:30:48,640 --> 00:30:51,720
Speaker 1: grass and pollen and mold. It's all the environmental things.

705
00:30:51,720 --> 00:30:54,040
Speaker 1: So I'm a really quote unquote allergy person. You know,

706
00:30:54,080 --> 00:30:56,840
Speaker 1: whenever the seasons change, I get huge hayfe for attacks.

707
00:30:57,080 --> 00:30:59,320
Speaker 1: But with the allergy test, the gold standard is a

708
00:30:59,360 --> 00:31:01,520
Speaker 1: skin prick test, so they put the little allergens a

709
00:31:01,520 --> 00:31:03,680
Speaker 1: little dots on your arm and you basically wait to

710
00:31:03,680 --> 00:31:06,240
Speaker 1: see how big your hives. All these welts come up

711
00:31:06,240 --> 00:31:08,600
Speaker 1: on your arm, and that sort of determines the reaction

712
00:31:08,760 --> 00:31:11,400
Speaker 1: or the know how allergic you are to something, whereas

713
00:31:11,440 --> 00:31:14,680
Speaker 1: with the food intolerance there's no gold standard tests. The

714
00:31:14,760 --> 00:31:17,600
Speaker 1: gold standard when we're talking about food intolerance is actually

715
00:31:17,720 --> 00:31:21,719
Speaker 1: the temporary elimination of the food followed by a controlled

716
00:31:21,800 --> 00:31:24,720
Speaker 1: food challenge to actually identify what the trigger is. So

717
00:31:24,840 --> 00:31:27,959
Speaker 1: you remove it, you wait till your symptoms become baseline,

718
00:31:28,000 --> 00:31:30,280
Speaker 1: so you know, the symptoms are gone for a good

719
00:31:30,320 --> 00:31:32,040
Speaker 1: couple of days, if not a week, and then you

720
00:31:32,080 --> 00:31:36,400
Speaker 1: slowly reintroduce those foods to identify is that a diety trigger. Now,

721
00:31:36,400 --> 00:31:38,920
Speaker 1: this absolutely should be done under the supervision of an

722
00:31:38,920 --> 00:31:43,080
Speaker 1: accredited practicing dietitian or an accredited nutritionness But we can't

723
00:31:43,120 --> 00:31:46,080
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
00:31:49,640 --> 00:31:52,239
Speaker 1: a lot of times online is people saying, hey have

726
00:31:52,360 --> 00:31:54,960
Speaker 1: this food intolerance test kit. Now, a lot of these

727
00:31:55,000 --> 00:31:58,200
Speaker 1: things are called the food sensitivity tests and their ig

728
00:31:58,920 --> 00:32:03,160
Speaker 1: g age is the food allergy test. That is a

729
00:32:03,240 --> 00:32:06,640
Speaker 1: legitimate test. We want to use that to diagnose food allergies.

730
00:32:06,840 --> 00:32:11,640
Speaker 1: But the IgG food sensitivity test is not reliable, and

731
00:32:11,680 --> 00:32:14,360
Speaker 1: I know a lot of clients us I spent hundreds

732
00:32:14,360 --> 00:32:17,160
Speaker 1: of dollars on these tests with different nature paths and

733
00:32:17,200 --> 00:32:20,280
Speaker 1: health practitioners, or just random things you buy online. You

734
00:32:20,360 --> 00:32:22,080
Speaker 1: put your slivray 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
00:32:31,240 --> 00:32:33,080
Speaker 1: we eat a food. So when I used to work

738
00:32:33,080 --> 00:32:35,600
Speaker 1: in the gas Stow Clinic at the Hospital, Susie, I

739
00:32:35,600 --> 00:32:37,360
Speaker 1: would have clients come in and say, hey, I'm here

740
00:32:37,400 --> 00:32:39,120
Speaker 1: to see the dietitian. I'm here to figure out my

741
00:32:39,120 --> 00:32:41,440
Speaker 1: food intolerances. I'm like, okay, cool. They're like, I don't

742
00:32:41,480 --> 00:32:43,480
Speaker 1: know why I even came. The doctor made me come.

743
00:32:43,480 --> 00:32:45,120
Speaker 1: But I you know, I already know what I'm allergic

744
00:32:45,160 --> 00:32:47,280
Speaker 1: to because I took this test, and say, all right,

745
00:32:47,280 --> 00:32:48,920
Speaker 1: tell me what you're allergic to, and they show me

746
00:32:49,000 --> 00:32:51,400
Speaker 1: like thirty six foods, Susie, and they go, okay, what

747
00:32:51,480 --> 00:32:53,560
Speaker 1: happens when you have corn? What happens when you have capsican?

748
00:32:53,600 --> 00:32:56,960
Speaker 1: What happens when you have eggs? And they go, oh, nothing, nothing, no, nothing.

749
00:32:57,200 --> 00:32:59,040
Speaker 1: I really like egg I have it nearly every day.

750
00:32:59,120 --> 00:33:01,520
Speaker 1: Nothing happens, And I say, right, well, what have you done?

751
00:33:01,520 --> 00:33:03,000
Speaker 1: They're like, oh, I've cut all these foods out, but

752
00:33:03,000 --> 00:33:04,800
Speaker 1: I can't eat anything because the test told me that

753
00:33:04,840 --> 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 antibodies. So if you've

755
00:33:11,520 --> 00:33:14,800
Speaker 1: eaten something, you've got those antibodies within your bloodstream. If

756
00:33:14,840 --> 00:33:17,720
Speaker 1: you then go and do a food sensitivity test, it's

757
00:33:17,760 --> 00:33:19,920
Speaker 1: going to show up as high. That doesn't mean that

758
00:33:19,960 --> 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
00:33:28,400 --> 00:33:31,120
Speaker 1: we're getting back from these tests are very, very inaccurate.

762
00:33:31,160 --> 00:33:33,720
Speaker 1: It's just showing up that we have the antibodies within

763
00:33:33,760 --> 00:33:36,400
Speaker 1: our system because we've actually eaten those foods before. So

764
00:33:36,400 --> 00:33:38,160
Speaker 1: if you're one of those people that have had and

765
00:33:38,200 --> 00:33:40,120
Speaker 1: I had a client probably about a month ago, Susie,

766
00:33:40,120 --> 00:33:43,840
Speaker 1: and she said she had intolerances to egg whites, black beans, capsicum.

767
00:33:44,040 --> 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
00:33:47,400 --> 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
00:33:51,800 --> 00:33:53,560
Speaker 1: bit of a problem with egg whites. And I said, right,

772
00:33:53,840 --> 00:33:55,800
Speaker 1: all the other things, let's include back in your diet.

773
00:33:55,840 --> 00:33:58,240
Speaker 1: They're super wonderful, super healthy. I don't mind. And we

774
00:33:58,280 --> 00:34:00,600
Speaker 1: did a controlled challenge with egg white where we took

775
00:34:00,600 --> 00:34:03,040
Speaker 1: them out. We removed them completely, and there's egg whites

776
00:34:03,080 --> 00:34:05,160
Speaker 1: and a lot of different foods like baked products, and

777
00:34:05,200 --> 00:34:07,000
Speaker 1: that sort of thing is not just an egg it's

778
00:34:07,040 --> 00:34:08,759
Speaker 1: in a lot of packaged foods as well. And then

779
00:34:08,800 --> 00:34:11,279
Speaker 1: we did a controlled re challenge to actually see what

780
00:34:11,360 --> 00:34:14,200
Speaker 1: happened with smaller mats of it, So starting small and

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

782
00:34:16,320 --> 00:34:19,400
Speaker 1: threshold level with that. So that is the gold standard

783
00:34:19,400 --> 00:34:22,000
Speaker 1: when it comes to food intolerance testing is actually removing

784
00:34:22,000 --> 00:34:26,760
Speaker 1: it and systematically reintroducing it. These IDG food sensitivity tests

785
00:34:26,760 --> 00:34:29,000
Speaker 1: are basically just a waste of money. So I really

786
00:34:29,000 --> 00:34:31,520
Speaker 1: want our listeners to know that and understand that if

787
00:34:31,520 --> 00:34:34,000
Speaker 1: you have an allergy, of course, go and get a

788
00:34:34,000 --> 00:34:36,480
Speaker 1: proper allergy test. But if you have a food intolerance,

789
00:34:36,560 --> 00:34:38,280
Speaker 1: you need to work one on one with the dietician

790
00:34:38,360 --> 00:34:40,839
Speaker 1: because you're not going to know anything from just doing

791
00:34:40,840 --> 00:34:43,480
Speaker 1: one of these food intolerance test kits online, besides wasting

792
00:34:43,480 --> 00:34:45,959
Speaker 1: a couple of hundred dollars and stressing yourself out because

793
00:34:45,960 --> 00:34:48,279
Speaker 1: you now think that you can't eat forty different types

794
00:34:48,280 --> 00:34:50,560
Speaker 1: of healthy things that you actually have no problem eating.

795
00:34:50,640 --> 00:34:55,040
Speaker 1: So that's my biggest gripe with influencer marketing, Susie. But

796
00:34:55,080 --> 00:34:57,320
Speaker 1: I think they are actually cracking down on what people

797
00:34:57,360 --> 00:35:00,560
Speaker 1: can actually advertise on social media, and I think a

798
00:35:00,600 --> 00:35:03,000
Speaker 1: lot of these medical based products and these food intolerance

799
00:35:03,040 --> 00:35:06,279
Speaker 1: things plus supplements are actually getting more highly regulated within

800
00:35:06,320 --> 00:35:08,200
Speaker 1: Australia anyway. So that's nice to see.

801
00:35:08,280 --> 00:35:10,319
Speaker 2: Oh God, it's really not my area, so thank you

802
00:35:10,360 --> 00:35:13,520
Speaker 2: for explaining it so eloquently. All I will say is

803
00:35:13,560 --> 00:35:16,560
Speaker 2: whenever clients are spending hundreds and hundreds of dollars on

804
00:35:16,640 --> 00:35:19,600
Speaker 2: these tests and it's not been regulated by an immunologist

805
00:35:19,800 --> 00:35:23,320
Speaker 2: or a dietisian who specializes in allergy, because keep in mind,

806
00:35:23,600 --> 00:35:25,759
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
00:35:27,920 --> 00:35:30,960
Speaker 2: just not my area. I haven't worked in general nutrition

809
00:35:31,080 --> 00:35:34,320
Speaker 2: like that for twenty years. So even within professions, you

810
00:35:34,360 --> 00:35:36,200
Speaker 2: want to make sure that you're seeing people who are

811
00:35:36,280 --> 00:35:39,640
Speaker 2: specialist in that area. And just to me lean, when

812
00:35:39,680 --> 00:35:42,440
Speaker 2: people are paying hundreds of dollars for this testing, I

813
00:35:42,560 --> 00:35:44,880
Speaker 2: just am very highly suspicious because if you go and

814
00:35:44,880 --> 00:35:47,759
Speaker 2: see an imminologist, you know they will be testing the

815
00:35:47,840 --> 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 --> 00:36:02,719
Speaker 2: for food intolerance. So just be careful because you really

819
00:36:02,760 --> 00:36:05,359
Speaker 2: can get ripped off, and just make sure that the

820
00:36:05,400 --> 00:36:07,600
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
00:36:11,000 --> 00:36:13,279
Speaker 2: new company a lot of money. So I think it

823
00:36:13,360 --> 00:36:15,800
Speaker 2: is an area to be really really careful of absolutely.

824
00:36:15,840 --> 00:36:17,560
Speaker 1: And the other one that just really gets me annoyed

825
00:36:17,600 --> 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
00:36:22,800 --> 00:36:25,440
Speaker 1: hair samples from people, charging them hundreds of dollars and

828
00:36:25,440 --> 00:36:28,000
Speaker 1: then telling them that they're intolerant to gluten, dairy, and sugar,

829
00:36:28,239 --> 00:36:30,800
Speaker 1: and then making them take all of these really expensive supplements.

830
00:36:30,880 --> 00:36:33,400
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 --> 00:36:38,239
Speaker 1: are absolutely holistic in our approaches, but I think you

833
00:36:38,280 --> 00:36:40,120
Speaker 1: need to be very wary with a lot of these

834
00:36:40,440 --> 00:36:43,160
Speaker 1: people who work in the holistic and natural health space

835
00:36:43,160 --> 00:36:45,279
Speaker 1: because a lot of the testing that they're doing is

836
00:36:45,280 --> 00:36:48,200
Speaker 1: completely unfounded. There's not much evidence there. They're telling you

837
00:36:48,239 --> 00:36:50,479
Speaker 1: to cut all these things out, then they're making money

838
00:36:50,520 --> 00:36:52,560
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
00:36:54,640 --> 00:36:57,919
Speaker 1: supplements that you quote unquote need in order to heal

841
00:36:58,000 --> 00:36:59,799
Speaker 1: all of your symptoms. So I think just be very

842
00:37:00,000 --> 00:37:02,560
Speaker 1: careful 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 dietician, but be one that actually

845
00:37:07,520 --> 00:37:10,760
Speaker 1: specializes in the gut health or the food sensitivity area.

846
00:37:10,840 --> 00:37:13,480
Speaker 1: One hundred percent wonderful. Well, that wraps us up for

847
00:37:13,520 --> 00:37:16,440
Speaker 1: the week, Susie, and yeah, it's been another episode of

848
00:37:16,440 --> 00:37:18,719
Speaker 1: the nutrition Couch. Can't believe where what are we now?

849
00:37:18,800 --> 00:37:21,440
Speaker 1: Seventy eight episodes in So, if you guys have listened

850
00:37:21,440 --> 00:37:23,560
Speaker 1: to all seventy eight episodes and you still haven't left

851
00:37:23,640 --> 00:37:25,839
Speaker 1: us a review, I would really encourage you to go

852
00:37:25,920 --> 00:37:28,239
Speaker 1: and open up the Purple Apple Podcast app. If you

853
00:37:28,239 --> 00:37:30,600
Speaker 1: don't have an iPhone, it's no excuses. Your neighbor has one,

854
00:37:30,640 --> 00:37:32,759
Speaker 1: your best friend has one, the person who's opposite your

855
00:37:32,760 --> 00:37:35,080
Speaker 1: work has one. Goro, grab their phone, log into the

856
00:37:35,120 --> 00:37:38,520
Speaker 1: Apple iTunes podcast app and leave us a positive review.

857
00:37:38,640 --> 00:37:40,920
Speaker 1: We couldn't be more grateful, and we really do appreciate

858
00:37:40,960 --> 00:37:43,000
Speaker 1: every single review that we get because it really does

859
00:37:43,040 --> 00:37:45,400
Speaker 1: help to boost us high in the chants, which then

860
00:37:45,440 --> 00:37:48,160
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: Cap podcast.

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Speaker 2: To have a great week. Steps Second stand spect