Quit Gluten And Improve Your Health After Stroke.
8 Reasons to Quit Gluten After Stroke is Part 3 in a series of 5 interviews that I have recorded with Stacey and Matty Turner from the Chief Life
Stacey is a qualified Nutritionist and Matty is a Personal Trainer. Together we discuss how removing Caffeine can enhance performance not only in the gym but in everyday life for all people whether they are recovering from stroke or not.
To find out more about RecoveryAfterStroke coaching go here
Find out more about the chief life team below.
3:39 What is Gluten?
5:50 Gluten can cause an immune response
6:50 The Difference between Gluten Allergy and Gluten Intolerance
22:12 Gluten can cause leaky gut
You notice that you don’t have the farts all day, all of a sudden you eat pizza and you’ve got the farts all night long. That’s a sign for your body saying hey, something’s not up I’m going to try get rid of something something’s not right.
Matty 0:10
I’m going to try get rid of some of this stuff. Another signs might be things like skin issues, we do see occasionally people break out and things like rashes or eczema , like pimples or dryness of the skin is the thing that can happen right down to the side effects of people’s fingernails and hand not being very strong.
Intro 0:35
This is recovery after stroke with Bill Gasiamis helping you go from where you are to where you’d rather be.
Bill 0:43
Good day everybody, it’s Bill here from recoveryafterstroke.com. This is the third part of our fun five series, where we’re talking about all the things that people should avoid eating after stroke, or just generally speaking, even They haven’t had a stroke and today we’ll be talking about the reasons why we should stop consuming products that contain gluten. With me is Matthias Turner. Hey Matty
Matty 1:12
Thank you.
Bill 1:13
And Stacey Turner
Stacey 1:15
Hello hello, good day good day
Bill 1:17
Whose gonna help me have this conversation because I can’t do it on my own and you guys are well knowledgeable in this area before we get started how’s everything coming along with the baby bump?
Stacey 1:29
Pretty good don’t know if you’re videoing but I can show you the listeners might be able to see that
Matty 1:35
That’s definitely kicking alot
Stacey 1:39
A little pickle
Matty 1:41
Yeah, we call it pickle and everyone started relating toward is pickle but the way that the baby CT is actually already ready for birth to the head down and so gravity is obviously always pulling the baby down it’s not until Stace lays down over night time that it starts to really kick and float around alot.
Bill 1:56
Just to keep you awake while you’re trying to get some shut-eye
Stacey 1:59
Yeah. But it’s such a nice feeling every time you feel the movement just knowing that your babies they’re saying, Hi.
Bill 2:07
That is so cool. I love seeing your photos on Instagram while you’re posting all the different versions of the baby Bub photos.
Stacey 2:16
Yeah, weekly updates show the group.
Food For Thought
Bill 2:19
Very cool. Very cool. Let’s get stuck into the episode. Today, guys, we want to talk about gluten and I’m very passionate about gluten. And more importantly, the lack of gluten. And before people get all upset about how we’re telling them to stop eating all these things, this is just food for thought. How about that for a pun? food for thought.
Matty 2:48
It’s about educating yourself so you can empower yourself to make the best decisions for you as an individual, because we don’t want to just live we want to make sure we’re thriving.
Bill 2:57
Yeah, I agree. And same with baby bumps that when one of my they’re thriving, right, and Mamas are thriving, so that they can have a really good pregnancy and have a really good delivery and a really good healthy baby.
Stacey 3:09
Yeah, absolutely. And even prior to conception, you know, the six to 12 months leading up to actually creating your baby that can also affect the future health of your baby. So it really does require people to put effort into their own health and well being.
Stacey 3:25
No matter what walk of life when they’re trying to create a baby, whether they’re trying to prevent or recover from stroke or whether they’re just trying to get healthy and lean to be the best versions of themselves. This is an area that all of us can pay attention to.
Bill 3:37
Yeah, cool. So guys, what is gluten?
Matty 3:40
So gluten is the protein found in barley, wheat and rye, and we hear a lot about gluten and gluten free being a fad that comes out and about but the issue with gluten is that it actually it’s quite damaging to our stomach to our gut wall.
Matty 3:58
And we’ll dive into that a little bit deeper, but gluten is the protein found in these products. Which is kind of crazy because we talked about protein and one of our last podcast and about protein being a positive thing.
Matty 4:09
Now the thing that we need to understand is that there’s obviously a good protein and a bad protein. A good protein might be, say a meat source like a steak if you’re a meat eater, or if you’re a vegetarian, something like beans or legumes, whereas an unfavorable source would be something say like gluten where it’s going to be inflammatory to the body.
Bill 4:28
Okay and is it inflammatory to the body because gluten as a protein can’t be digested, it can be broken down by the intestines, is that accurate or not?
Stacey 4:41
There’s a number of reasons why it’s it can be quite damaging to the body. And we’ve talked about it on previous episodes how there’s more than one immune system. So we often direct our attention to the gut, the intestines because it’s often a place that people feel symptoms quite early on.
Stacey 4:59
So the first thing is that yes, our bodies aren’t designed to break down that protein in the way that it is created a process in today’s world. And in fact, you know, wheat processing is a very manmade industrialized evolution. So theoretically, we’ve never been designed to break down that protein.
Stacey 5:23
It’s, a self protective mechanism, that the body actually wants to reject it and almost like, attack it. And sometimes because that protein starts to look like the protein that we find in our own bodies, in some people, namely celiac, which is the allergy side of things.
Stacey 5:42
The body can’t tell the difference between the protein that it’s eating from the gluten versus the protein that’s found in the actual lining of the body and it starts to attack the gluten but also your own body and that’s where a lot of that damage can be found. In some people, it’s more of a swelling or an inflammation because It stops them from being able to absorb the nutrients.
Stacey 6:06
So it’s not just that the gluten is the issue, the gluten can be the issue. But it can also be happening because of our body’s already being inflamed. So if we’ve got the other four fun five in there that can be exacerbating the problem.
Stacey 6:21
And preventing people from being able to properly or appropriately digest the gluten, but as we’ve spoken about before, so you’ve not just got the gut, you’ve got your blood, your skin and your brain, which are all areas that can be affected by gluten as an inflammatory item.
Bill 6:40
So I’m going to talk about the impact gluten has on the brain in a lot of detail when we get into it. So what’s the difference between an allergy and an intolerance to gluten? So I would consider myself somebody who’s not allergic to it.
Bill 6:58
I don’t become really unwell really quickly when I have some. But definitely I find different responses in my gut when I do have gluten, and then in my bowels and how the movement on my bowels works after a say, a day of eating gluten or whatever. So
Intro 7:21
If you’ve had a stroke, and during recovery, you’ll know what a scary and confusing time it can be, you’re likely to have a lot of questions going through your mind. Like, how long will it take to recover? Will I actually recover? What things should I avoid? In case I make matters worse.
Intro 7:38
Doctors will explain things. But obviously because you’ve never had a stroke before, you probably don’t know what questions to ask. If this is you, you may be missing out on doing things that could help speed up your recovery. If you find yourself in that situation, stop worrying, and head to recoveryafterstroke.com
Intro 7:57
Where you can download a guide that will help you It’s called Seven Questions to Ask Your Doctor About Your Stroke. These seven questions are the ones Bill wished he’d asked when he was recovering from a stroke. They’ll not only help you better understand your condition, they’ll help you take a more active role in your recovery. head to the website now, recoveryafterstroke.com and download the guide it’s free.
Bill 8:33
What’s the difference between an allergen and intolerance?
Matty 8:36
Yeah, so with the allergy, the body can’t tell the difference between the food and your body. And so when it sends out the fighter cells to protect itself, it attacks the food but it also attacks your body and it literally deteriorates the lining of the guts.
Matty 8:53
In an intolerance somebody is you know, able to get away with in inverted commas. eating it without having extreme adverse effects, like on an acute level. So, you know, for example, you said you might notice some gastric discomfort, some stuff going on down in your intestines, but you won’t actually vomit or you won’t, get severe issues and that is just on a like a very small level.
Matty 9:23
But if you were to continue doing that, and to continue eating those foods and experiencing those symptoms, it actually could cause some pretty yucky stuff later on down the track, even though you’re only intolerant.
Matty 9:35
So the allergies more severe in the short term and can more likely increase risk of bowel cancers and things like that. For people that are intolerant. Oftentimes, it will be suggested it’s a lifestyle choice. But if you’re continually compounding your body with these nasty things that are causing negative symptoms.
Matty 9:56
There’s going to be a negative outcome eventually quite possibly, I mean, I don’t want to curse everyone and say it’s going to happen. But you know, it does increase the risk. And so with an intolerance, there might be an inflammatory response, which is the swelling of the body, and an inability to absorb nutrients versus with an allergy where there’s a literal breakdown of the body.
Bill 10:20
Right okay, a literal breakdown of the body. And that’s a really good way to describe it. Hang on to that one. listeners and people watching on YouTube because I’m going to talk about the literal breakdown in the brain, the part of the brain that we don’t want it to break down in, right, and obviously, we don’t want to break down anyway right?
Bill 10:40
So okay, that’s cool. So how does it affect health? Generally speaking lot, what do you guys notice in the people that you’re working with when you tell them to come off gluten, what gets better? So as a result of what gets better, what has been affected in their health?
Matty 10:58
Yeah, so it’s kind of coming down to Signs and symptoms and things that you should maybe be looking out for that, hey, I’m getting that so maybe this is something that could be affecting me. So it can be as simple as bloating so people like I feel bloated after a meal and my gut sticks out more than what it should.
Stacey 11:14
Mainly pizza and pasta people just think they’re meant to get bloated after eating those things.
Bill 11:20
Oh, you are meant to get bloated because you eat them they were amazing. Then you’re supposed to complain about it later but later.
Matty 11:27
And so other signs that things like gassiness like if you eat something like a pizza, you don’t get any bloating but you fart as soon as you start eating like you notice that you don’t have the farts all day. All of a sudden you eat pizza and you’ve got the farts all night long.
Matty 11:42
That’s a sign for your body saying hey, something’s not up. I’m gonna try get rid of something. Something’s not right. I’m going to try get rid of some of this stuff. Another signs might be things like skin issues, we do see occasionally people break out and things like rashes or eczema like pimples or dryness of the skin is the thing that can happen.
Matty 12:04
Right down to the side effects of people’s fingernails and hand not being very strong. So you think about how strong a fingernail should be and obviously, that’s a person to person dependent sort of thing. But realistically, you’re fingernail should be pretty sturdy you shouldn’t be breaking them on everything that you touch.
Matty 12:21
If you knock your fingernail on something that shouldn’t break it yet we see and people who are eating gluten that it can affect them to the effects that can affect them to the effects to that degree where they start to break nails and bits and pieces. I mean, we can see it in the gut, we can see it on a brain level in regards to brain fog.
Matty 12:40
We commonly see that when we remove this food people say all the sudden, oh my god, I can think clearly like I can understand what I want to be doing right now. I’m not thinking about procrastination. Like, I’m not put off by every single bird that flies by anymore. It’s no longer that I can actually focus on what I’m doing.
Bill 12:59
What kind of bird the bird aussie slang bird as in girl? or the flying bird?
Matty 13:08
maybe depending on the sex of the person
Stacey 13:12
And the inclination.
Bill 13:15
Not me I’m a married man happily married. So not me.
Stacey 13:19
No window shopping.
Stacey 13:21
I saw a client yesterday and it was my review session with her after her initial consult. So it’s been about seven weeks since I last saw her. And during that time, she has swapped out gluten, she’s also swapped out some of the other fun five but she did fine.
Increase In Quality of Life
Stacey 13:39
And she did acknowledge that one of the things one of the benefits she’s really found is that clarity in her mind, like she’s really got that clearness. She said she’s noticing trees and beautiful things down streets that she hadn’t even seen before. It’s almost like she’s embracing the joy of life.
Bill 13:55
Oh my Lord.
Stacey 13:56
Like it was just beautiful to hear her speak about because she’s so focused on the number on the scales, and I tried to shift her awareness away from that, because it’s not about that it’s about how she’s feeling.
Stacey 14:06
And when we pay more attention to the positives of her life experience, her quality of life and how that had improved from seven weeks ago to now, it helped her to really notice the positive and stop worrying about the scales.
Bill 14:18
Yeah, the scales is a really crappy way to guide your success in health and well being my wife is a bit of a focus freak. So she focuses on a task, everything else gets forgotten. So when she was doing her degree, she spent two and a half years pretty much doing nothing else and her weight increased a little bit.
Bill 14:38
So then when she started losing weight, when she started to notice, okay, I’m a bit bigger than I want to be. And she started to focus on that. She started to notice that she was dropping weight for the beginning, and then stop dropping weight but started to put on muscle which made her a bit heavier, but her numbers her measurements all went down.
Bill 15:01
So, you know, that was a really good thing for her to track and she’s tracking it with a tape measure and weighing herself every week. And then she gets to the end of a week. And she looks back and she says, Well, this is how far i’ve come, but look how strange my numbers look.
Bill 15:16
And if I was judging myself on weight, then I wouldn’t be succeeding. But obviously she is she looks amazing in the way that her transformation has occurred now,
Stacey 15:28
and that’s such a valid point. That is exactly what we encourage our clients to do is focus on the conferences rather than the number on the scale I actually tell people to throw their kitchen scales away sorry, their bathrooms scales away and replace them for kitchen scales. Weigh your food, not your body.
Bill 15:44
If they were weighing themselves in the kitchen scales, they need to replace them.
Stacey 15:49
(inaudible)
Bill 15:52
Alright, cool. So with regards to like how it helps people with brain injury, right because I cut the gluten out. And I noticed that my brain was coming back on board after it went offline because of a bleed in the brain.
Gluten Creates Brain Fog
Bill 16:08
But then it came back on board in this really strange level in this really strange way where I’ve still got a blood clot in my head, you know, how is it that I’m still able to have clarity and lack of fogginess, and all that type of stuff, right?
Bill 16:25
So when I researched that I found out that it attacks the blood vessels and interferes and inflames the cells and it makes them sluggish, which we’ll talk about in a minute Maddie about performance in the gym and sluggishness there, right. So it makes the cells sluggish.
Bill 16:42
And gluten is sticky, it’s a sticky kind of protein and as a result of that
Matty 16:49
Hence the glu of gluten
Bill 16:51
Yeah. And it sticks inside the bowel in the intestine, and it stops the interaction between the head and the gut. In that two way conversation that those two have about transferring data and information backwards and forwards.
Bill 17:07
And as a result of that, it decreases people’s ability to get information like gut instinct and like, take action and all that type of thing, right. But what I also found out that has the same effect on the brain, in the sense of brain fogginess is how well your thyroid works.
Bill 17:27
Yeah, so I have a thyroid condition and before I had thyroid surgery and removed half of it because it was inflamed. What I was noticing was that the thyroid was creating the same kind of brain fog. And gluten affects the thyroid gland. In a similar way by interfering with the way iodine is able to be taken up by the thyroid and used to create energy.
Bill 17:54
And I’m sitting there and I’m having these multiple experiences of brain fog and fogginess, thinking that the gluten taking that out of my diet is going to help my brain but it’s also helping my thyroid. And it’s also helping my gut.
Bill 18:10
So when people want to know the real specifics about gluten, and what it does to the brain, not only does it affect, and we’ll talk about this in a second the blood, the gut brain, the gut barrier, the gut blood barrier, it also affects the brain blood barrier.
Bill 18:31
So what it does, it creates little holes, that allows for toxins to enter into the brain that interfere with the brain cells. And the blood brain barrier is a barrier that’s required to keep heavy metals and all those types of pesticides and all those types of things out of the brain specifically and when that is compromised after brain surgery.
Bill 19:00
It becomes very weak in that place, and gluten doesn’t help it heal. So then later, when you remove gluten, you’re helping to increase the healing of the blood brain barrier, which is what you need to reduce this attack from metals, heavy metals and other things that get into the brain and an impact it negatively.
Bill 19:22
So I found this out because I put two and two together after an interview with a gentleman called Dr. Michael Merzenich.
Bill 19:29
And I’ll put the link to that in the show notes. It’s, I think, somewhere in the, episode sort of 20 somewhere there 22, 23 and he talks about how the blood brain barrier when it’s compromised, means that when you go for alternative surgeries for other things, you can have a negative impact on the brain.
Bill 19:50
And I noticed that because when I woke up from Brian said from from thyroid surgery, my left side symptoms the numbness had become worse. And after researching it for a number of years, I discovered the reason the numbers had become worse is because my blood brain barrier was affected by brain surgery.
Bill 20:13
And as it was healing, it hadn’t completely healed and then anesthetic, general anesthetic can really progress, the right of damage in the brain. So it’s a really big conversation, everyone listening and watching to sort of have but if you if you understand, like, why and how serious this conversation is, it’s not just a fad that we should jump onto. It’s like a serious health issue.
Bill 20:43
So when you’re recovering from a brain injury, or whether you’re just a regular person, it’s really something you should consider not doing.
Matty 20:51
Yeah, I think Put simply, it causes inflammation within the body. When your body has inflammation, it needs to focus on that it focuses on to try get rid of it, which means that you don’t have all your processes to work to get rid of that, to do all the rest of the things that needs to do because it’s working too hard on the inflammaton.
Matty 21:09
So if we can do our bodies are solid and remove any form of inflammation, then that is like one step that we can take to removing that inflammation, which helps you as a person to process. One thing that might be worthwhile talking about is what happens when we eat food in the digestive tract and how it actually how gluten actually goes in through the intestinal walls.
Matty 21:31
So what happens is we eat food and it starts to break down in our mouth with saliva, we release enzymes that start to break the food down, it goes down and through and into our stomach and the stomach actually builds up the acids to be able to break the food down even more.
Matty 21:44
It comes into your intestines and in your intestines. You’ve got these finger like bristles that are called villi and in between each of these villi is the place that we actually digest our food or take out absorb our food and our nutrients which is called (inaudible)
Matty 21:58
Now what happens is when we have gluten is it these all start to swell up and it starts to become more like this. Now if you’re also eating dairy and you’ve got an intolerance to dairy, you start to lose the tops of your villi.
Matty 22:11
And they start to become like this. So all of a sudden, you’ve gone from these bristles that can absorb all of these different nutrients and take it all in to being this hose. This now infected that much affected that much by the food that we’re eating that you no longer absorbed the food.
Matty 22:26
And it’s what we call mal absorption. So if you ever check out what your stool looks like, and you’ve got big chunks of food left in your stool, It means that there’s something going wrong in your stomach like in your sorry, in your intestines like you’re not absorbing the food and breaking it down the way that you should be.
Matty 22:41
Now on another level when we look at gluten, it’s like a string of proteins together. And when it gets to the intestinal wall, it’s too big to get through these little gaps that are in the intestinal wall. So what happens is it just forces its way through and says stuff you I’m getting through.
Stacey 22:58
The lining is like a cheesecloth. And so it’s quite thin. And then as Matty was saying, then these big molecules make tears in the cheesecloth.
Matty 23:10
In the gut lining, so when we’ve got a tear in the gut lining, your body says, hold up, there’s something bad going on here. Let’s send in the army to go investigate. They go on investigate, they see this big molecule of thing that’s getting through the blood, and it shouldn’t be and sort of attacks it.
Matty 23:27
The issue is, and this is pretty profound, but some people will eat gluten all the time with other food products. So for instance, someone might have toast and eggs for breakfast every single day. Now your body only sees the food coming through and it attacks everything so it doesn’t know what is good and what is bad.
Matty 23:46
So we have people come to us who remove gluten. And even though they’ve got an intolerance to eggs, apparently, when they then remove the gluten, they can all of a sudden start eating eggs again because their body knows longer has two things, it’s fighting for it only sees that there’s no longer inflammation being caused. So it’s saying, Hey, this is now a healthy food. This is something I’ll let in and be happy to use.
Stacey 24:10
And when we remove gluten, then the cheesecloth gets a chance to heal itself and the holes close back up. And that’s why the egg is no longer getting into the blood. And so it’s no longer causing the issues with the fighter cells coming into attack it.
Bill 24:24
Wow. That makes so much sense.
Bill 24:29
And that’s called leaky gut.
Stacey 24:31
Yeah, correct.
Bill 24:32
So if you’ve heard about leaky gut, we just explained what leaky gut is and how it works. Now what the other thing that people need to know about leaky gut is that what technically is inside, from the mouth out through to the anus, that’s technically outside of your body.
Bill 24:49
Because it’s supposed to be wrapped in a tube that starts at the mouth and goes all the way out to the anus, and all that stuff gets filtered by the body and the good stuffs supposed to be extracted and go in there.
Bill 25:00
So when we’ve got stuff, like holes in our intestinal wall, it’s not so good stuff is also going into the body, right. So it’s the body’s then really going into overdrive to try and keep the poisons and the toxins out of the body. So that’s why it’s really important to heal the gut lining.
Bill 25:18
And same thing that’s happening in the brain. The brain blood barrier has been damaged and things that shouldn’t be going in there going in there. soon as you start healing it, those things don’t get in there. Everything starts to heal, and you start to notice bloating decreases, fogginess, lifts and everything gets better.
Bill 25:37
So, leaky gut was something that was only recently discovered. And when I say recently, maybe in the last 10 or 20 years, and it was considered a bit of a, you know, we were (inaudible)
Stacey 25:53
Like IBS, right? irritable bowel syndrome. Let’s just label this thing. We’re not sure how to diagnose or how to relieve the Symptoms but a lot more research is being done on it of late
Matty 26:03
yeah if your doctors giving you the, If they’re saying hey you got IBS you need to go and look into that further if they’re just trying to offer you a pill that’s not a fixed at all
Stacey 26:13
Like Metamucil.
Matty 26:14
Metamucil is not a fix, you need to go and look deeper into your diet and deeper into the foods and things you can show me a little bit into your lifestyle, what’s your stress doing what you sleep doing, because you can heal this and stop yourself from getting that IBS every single day or every time you eat some certain foods.
Stacey 26:30
I feel like leaky gut is more of a definitive diagnosis. And that there are strategies that you can use to help reverse or prevent it.
How does Gluten affect performance
Bill 26:40
Yeah, eliminate the fun five. So let’s talk about how gluten affects performance. We spoke about it briefly and performance. I know how it affected my performance in day to day life, but also like at work sitting behind the computer and all that type of thing, then it’s going to affect people’s performance in the gym. When they’re trying to get fit and exercise, how does it affect performance? What does it do?
Matty 27:06
Yes, this almost goes back to something I was talking about before with the inflammation. So if we think about your body as one big carry unit, and inside, it’s having all these explosions, explosions of inflammation, you’re dealing with what’s inside and you’re not worrying about trying to get better or be able to perform better.
Matty 27:24
The issue is, is that when we have inflammation within the body, we’re also more susceptible to getting things like injuries, because you’ve got inflammation and say, something that we do notice a lot is that when people have gluten in their diet, that they have achy joints and niggles.
Matty 27:39
And an achy joint can all of a sudden underweight become an injured joint instead, because it’s not in its optimal position and optimal state to be able to load bear.
Matty 27:52
So what we find is that people who have inflammation within their body or have terrible diets, they go and train and they see no difference in what’s happening because their body is still inflame that is too busy working on that and not worrying about the actual exercise thing and growing muscle and doing the rest of the processes that should be doing.
Matty 28:09
So when it comes to performance as a sport side of things, we actually see massive, massive changes in individuals when they remove gluten, and more so around the injury rate goes incredibly down. Like unless something bad happens in the sport like a crash when they’re racing.
Matty 28:26
Or, for instance, a barbell gets dropped on them when it shouldn’t have been dropped like something that is an external thing that comes into exactly freak accident in their sport. We don’t see them getting injured anymore, which is a massive thing for someone if they’re trying to optimize their health and optimize their performance.
Matty 28:42
We really want them to be utilizing everything they’ve got and that’s what we can do. And we remove gluten and dairy in the fun five.
Stacey 28:49
And I guess the best indicator of that because sometimes you don’t know the injuries coming. So it’s hard to acknowledge, like, are you decreasing the injury rate, but the niggles go away, and that niggle was likely to become something and when the pain or the discomfort goes away from them swapping out gluten, then we see that benefit from that perspective.
Matty 29:07
But I mean from outside of a sports perspective, like when you’re looking at it in the workforce, we see people do a lot of incredible things when they get their guts happy, because it stops blocking those, messages like you’re talking about.
Matty 29:22
And for every one message that sent from your brain to your gut, there’s nine messages sent from your gut up to your brain. So that’s pretty crazy. Because if that’s getting blocked, those nine messages, all of a sudden, were not functioning well as a human.
Matty 29:36
And if you want to be earning more money, you want to be like succeeding more as an individual when it comes to the workforce. you’re best off really optimizing yourself like if you’re not physically and I guess physically fit in a sense of health and nutrition based side of things. You’re never going to get the brain side right and be earning all those bulk dollars that you want to be doing
Bill 29:59
And not only that, like you want to go home at five, if you can, so you want to get more done, be more productive, get out on time. So you’re not struggling and wondering, where did the time go, and I haven’t done anything yet.
Bill 30:13
And if you’re sitting down all the time, you’re already creating a little bit of discomfort in your body and you’re adding to all the pressures. So if you could take gluten out, because you have to sit down, you know, then you’re supporting those joints and those, you know, that part of the body that’s sort of stagnant is supporting it to be not so stagnant and then getting attacked, you know, as well.
Stacey 30:36
Absolutely. I mean, a lot of people who work in an office environment find that from looking at computers all day, they end up needing to wear glasses.
Stacey 30:44
And I mean, this is speaking from personal experience. I haven’t actually come across anybody else who’s had a similar outcome, but I was given glasses at the age of two. And I had to wear them all the time. They were these thick, thick glass
Bill 30:59
Coca Cola bottle
Stacey 31:00
Coca Cola bottle glasses like I was that that nerd for what do a better word because my eyesight was so bad I didn’t get diagnosed with celiac disease until my early to mid 20s. And since swapping out the fun five I don’t need to wear glasses anymore
Bill 31:17
Unbelievable
Stacey 31:19
Because the brain is working again the message are getting sent like you know I was born with a lazy eye but my my body has adapted my brain has adapted to be able to strengthen the good eye and maybe even strengthen the weaker i a little bit more that I don’t need to wear the glasses anymore.
Stacey 31:34
And I put a lot of that down to diet and lifestyle choices. So I mean, I’m keen to hear if anybody else has had a similar experience because I’m in equals one at the moment. I’m the only one that’s told me that so
Bill 31:46
It’s pretty anecdotal. But I still believe you anecdotal evidence is still evidence so I’m going to go with it. I used to wear glasses and I wore them from the age of five. Did your parents get you the cheapest worst looking glasses ever
Stacey 32:01
The heaviest most plasticky like leave a mark on your nose one
Bill 32:06
Yes remember that granddad ones that became popular recently you know the black, like i was wearing those at five getting just teased and just getting harassed about it my whole life.
Bill 32:19
And then these dudes Come on TV these read through guy comes on to me wearing glasses this big with no glass in them, just because it’s apparently cool to just wear frames. How come it wasn’t cool when I was wearing them
Matty 32:35
Oh you bastards tease me when I was younger.
Bill 32:38
Terrific. Matty, I’m telling you man I caught that hard and then read through made him famous, you know, 40 years later like it was
Stacey 32:46
I feel your pain.
Bill 32:48
And they were nice and thick as well. Like they were like Coke bottle glasses. Now. I had to get rid of them because of cataracts at 40. And when we talk about food, and that’s what I’m very comfortable believing what you said when talking about food impacting the eyes negatively.
Bill 33:05
You know in the first episode in the second episode we spoke about sugar but sugar damages collagen, collagen is found in the lens, you know, that helps us have vision and focus.
Bill 33:15
And when it damages the collagen in the eye, the damage that’s caused is it makes the the lens clarity and therefore creates cataracts, amongst other things that sugar damages like it damages the collagen.
Bill 33:29
And for me, it happened to be in the eyes and I had surgery to remove the damaged lenses and I now have you know, what are they like plastic or whatever lenses they are, you know, artificial lenses, and therefore I was able to correct my vision.
Bill 33:47
And now I don’t need glasses, and I went and bought for the first time in my life on my 40th birthday. I went and bought $400 sunglasses.
Bill 34:01
It was amazing. I couldn’t believe how like liberating it was to just have glasses that were for the sun and nothing else. It was so good. All right, now that I’ve got that out of the way and off my chest.
Why should you try to eliminate Gluten
Bill 34:18
Why should people try to eliminate gluten? If they don’t think they have an allergy? If they don’t think they’re intolerant? If they’re quite fit, if they’re performing, okay, at work, if they’re doing okay in the gym, if they’re skinny, like why should they?
Stacey 34:36
I guess because that’s the current normal and without trying, how do they know if there’s a better normal out there? So we always say don’t take our word for it. Use use yourself as your own laboratory be or an experiment. Give it a crack.
Stacey 34:50
What harm is there in swapping out I’m very conscious of the language I use random removing so that people don’t feel deprived, like a swapping of you know, making sure that you know what you’re going to have instead of bread, pasta, cereals, knowing what you’re going to eat, if your diet is predominantly those foods at the moment, so you don’t feel so lost, but 30 days out of your entire life to see if you can feel friggin awesome.
Matty 35:14
I’d take it. Yeah, I love this question. Especially now, in the world that we live in. There’s that many options for us to have gluten free, everywhere in anywhere just about that. It’s almost like Why the hell would he try it? Yeah, exactly like 30 days is a blip of your existence, really.
Matty 35:30
And if Imagine if that 30 days all of a sudden gave you even 10% more outcome. Can you say more length in your life exactly like those two things alone a well worth 30 days of your life. And I mean, realistically, we haven’t seen one person remove gluten and reintroduce it without saying I feel better without it.
Stacey 35:52
And some of them are in denial. I know we have one lady who says please put gluten back in my meal plan and we don’t because it’s not our philosophy. We say if you choose to eat gluten that’s completely your choice.
Stacey 36:05
But we know that she felt better. And she performed better in the gym. And we can see that from the outside. But she still says, Oh, no, I don’t get any gut issues.
Matty 36:12
Yeah, but she’s probably someone who’s getting affected on the brain level, some pretty crazy fact. So they’ve done some studies out of Harvard recently. And I’ve seen that every single person if you have a heartbeat has some sort of intolerance to gluten.
Matty 36:28
Something else that has been found recently was they they did find a heap of bloods from World War Two. And what they did is these these bloods were all frozen, so they unfroze these bloods, and they had a look at them just to see what inflammatory levels they had.
Matty 36:41
And they all showed levels of inflammation to gluten, which is pretty crazy, because often we’ll hear our grandparents or parents say, well, it doesn’t. Yeah, it’s a new thing. Doesn’t didn’t worry us when we were growing up.
Matty 36:52
One thing to take note of is that the the product itself has been changed over we’re talking about genetically modified foods and things like wheat, if you haven’t looked at the weight that’s brought up here in Australia, compared to the wheat that has grown in the greece even UK, they’re different sizes.
Matty 37:11
And so it’s a bigger molecule than what it ever was. So it is becoming more and more of a problem for humans to be able to digest.
Stacey 37:20
Well, I’m probably going to say what you’re about to say. We’re like connected. It’s, also the spray that’s being put on wheat roundup , that they spray on to the way to protect it from the pesticides and you know, sorry, the pests and the bugs, but then we are then eating that because it doesn’t get removed from the food.
Stacey 37:43
And that is one of the other things that starts to break down our gut lining.
Matty 37:47
So in the old days, they used to just harvest like they’d go and grab the wheat stick and then break it off and then leave it out to dry for a few days ancient grain we as a society like convenience.
Matty 37:58
So what we do now as we spray, weed killer roundup exactly what you would go and spy on any of your weeds in your backyard. If you were looking for a spray from bunnings you would literally by roundup funding,
Bill 38:09
Bunnings is a local hardware store people that are within Australia, yes.
Matty 38:13
From your hardware store, you would go and buy round up, you would spray it on these plants to kill them. And that’s exactly what we do with in Australia. And the US, I think it’s actually most of most of the world use this, where they, put the spray over it to kill it off faster.
Matty 38:29
So when they harvest it, they can put it straight in the mill. There’s no cleaning process between that. So the glyphosate, the roundup gets left on this product. And then it gets straight to us as consumers, which is not a great thing.
Stacey 38:41
So that might be why organic might be a little bit better for people because it doesn’t have that spray on it. But then you’re still getting the gluten issue, aside from the chemical issue.
Bill 38:51
Yeah, when I was researching gluten, and I’m sorry, I’m not gonna have that link to this, but I found discussions and papers that were referencing some of the very first early, what they thought was neurological challenges that people were experiencing to gluten, like literally a couple of thousand years ago.
Bill 39:11
In the height of the Greek Empire and the Roman Empire, there was people who were responding to foods in a way that when they were told to take food out of their diet, certain foods out of the diet, they would stop reacting.
Bill 39:29
And a lot of it was associated to kind of having these character to like shift in character and in mood. Now, the studies weren’t that conclusive, and they weren’t that amazing.
Bill 39:42
And if a scientist now, you know, read those articles, they would say, well, you know, it doesn’t show this and it wasn’t tested. So what they’re saying is there’s just evidence of people taking out certain foods out of the diet that long ago, and then as a result of that finding that that person responded differently.
Bill 40:02
And of course, again, that’s as far as it goes. It’s just anecdotal, but a really interesting thing to read and to understand. And what I find interesting is my father in law, he’s a great man. He’s 80 years old. He has the same birthday as me.
Bill 40:21
He always steals my thunder on my birthday. He has arthritis, and the Arthritis that he has the level that he has, he’s now wheelchair bound and he can’t get around. He’s got a couple of other conditions that make it harder for him to get around.
Bill 40:39
So all in all, his biggest challenge is that the joint pains, and one of the things I did when I discovered all the benefits that gluten has when you stop consuming it was (inaudible) go gluten free for a little bit and I say if you can do that, he’s 80 years old he’s a great man.
Bill 40:58
He doesn’t even know what the hell im on about he’s just going along with it. And at one point, he kind of did it a little bit. During winter, he drinks wine, a little bit of wine with dinner, he doesn’t drink beer. In summer when it’s warm, he drinks beer.
Bill 41:14
And what was interesting was that I was able to have a conversation with him, on one occasion where he drank beer, and responded by telling me, my knees are hurting a lot more after I drink the beer. And that was just so amazing that he had that awareness in that time when we had that conversation.
Bill 41:35
And I said to him, do you think it was because of the beer he goes yeah I do I noticed that often when I have beer, I tend to get more pain in my joints. And I thought, well, that’s amazing. So beer is just liquid bread, isn’t it?
Stacey 41:48
Yeah, essentially.
Stacey 41:50
A few other chemicals in it too yucky chemicals in there, too. So hundred percent. And I’m really glad you brought up the Arthritis thing because it was something I was going to mention with regard to cross contamination even.
Stacey 42:01
So, you know, we talk about gluten being the issue protein being the devil, but there are unfortunately other proteins in other grain type foods that mimic gluten for some people. So one of those is a protein called gliadin. And now another is a protein called zine.
Stacey 42:21
And these are found in gluten free grains, like rice and corn, and even oats which are too technically gluten free, but they are milled in factories that have wheat processed through them. So for celiac for people that are hardcore allergic, they need to be really careful with that cross contamination thing.
Stacey 42:43
For intolerant people it might not be as much of an issue like gluten is probably more of the issue. But as another example, I was eating what we’d found were gluten free oats, and my arthritis was flaring up so I’d wake up in the morning and winter was worse for me for some reason.
Stacey 43:00
The cold may be affected it too, but I couldn’t open my hands properly. And I was eating what I thought was 100% gluten free, hundred percent dairy free. And when I removed the oats, I got the freedom back in my hands.
Bill 43:13
What do you mean, your arthritis was playing up like you’re too young to have arthritis.
Stacey 43:18
So I guess it’s part of being an order immune Queen, where you get all the disorders. And yeah it’s one of the symptoms of celiac, that they should watch out for. And be careful that it’s not just gluten that needs to be eliminated. There might be other things that can become an issue.
Stacey 43:38
And it can come down to looking at your whole spectrum of your daily life. So when I’m sleeping properly, maybe the cross contamination doesn’t affect me as much. If I’m drinking more coffee, which is obviously one of the fun five, so we’re trying not to drink it. But if for a period of time where I was drinking coffee, then my arthritis was worse.
Stacey 43:58
So it’s just Kind of paying attention to your spectrum I guess like where you are on your favorable versus unfavorable foods and drinks and the foods that you choose to put in your body, the drinks you choose to put in your body, the health factors that you choose to explore like sleep, like getting enough sunshine, all that sort of stuff when you prioritize making sure that those things are all on the favorable end.
Stacey 44:25
Then you can get away with having some gluten free oats and your arthritis doesn’t flare up. First is everyone’s you know, yes exactly like Matty made some awesome little oat cookies recently and I had one and I was fine.
Stacey 44:37
But if I was doing that every day, and not sleeping enough and not yet all those other compounding issues, so I think it’s just making the best decision you can in every situation to get you closer to optimal health, regardless of whether you’re recovering from a stroke preventing a stroke, or just trying to decrease symptoms from an autoimmune disease.
Matty 44:59
Yeah. One thing that we try to do is empower people to make parameters around the food that they’re eating. So I am not a celiac Stace is a celiac, which means that gluten affects me still, and I noticed the effect. But if I went to a doctors, they would say you can still get away with eating gluten, whereas I know that I don’t respond well with it.
Matty 45:20
So I set up a parameter of not eating gluten. Now occasionally, I might have like a little bit soy sauce with some sushi, which has gluten in it, which is crazy. Or I might have the oat cookies. And within saying that I do have oat cookies that are gluten free oats like I go out of my way to pay the extra to get the extra gluten free. But outside of that I make sure that I’m not having gluten in my diet.
Matty 45:41
If I go to a party and there’s a cake and it’s got gluten in it. I can’t eat that because I’ve set the strong parameter of this is not a food that is good for me. If I eat that food, I know I’m going to feel like crap for the next few days. And that’s just not worthwhile for me.
Matty 45:54
So what we really try to empower is people to take on that same sort of mindset as to pay eliminated this food, I reintroduced it, I saw it was not good for me. So now I have the parameter where I pretty much think of myself as being celiac and when I go out and eat out and about I’ll say I’m a celiac because it makes things easier than if I was to say I’m gluten intolerant.
Matty 46:17
They’re like, He’s the fad guy! Whereas it’s like No, I’ll say I’m a celiac and they treat you like a celiac and they’ll look after your food, they’ll make sure that you’re really looking at going in there and make sure you meals prepped somewhere else. And that’s not a bad thing. That is just what service from a food shop should look like.
Bill 46:35
Yeah, and if those people that are bag you maybe they haven’t seen your body, and if they have the jealous of it. And they they don’t want to like compare themselves to you because they got a little bit of a pot or man boobs, you know, whatever.
Matty 46:51
Thank you.
Bill 46:52
When they when we talk about cross contamination, what I found was very interesting was that you know, Matty just earlier said that gluten, I think it was Matty that said gluten affects the hair makes the hair and nails thin. But then gluten is found in conditioner for the hair, hair conditioner and in shampoos to make it thicker. Found in lipstick and it’s found in cosmetics and all that kind of stuff. Isn’t it mad?
Stacey 47:20
Yeah. Yeah, it’s crazy. So gluten is used for thickening. And it’s also used for elasticity in bread. So yeah, it’s used for a lot of random things that people don’t even notice because a lot of people think oh, it’s just as easy as getting rid of bread and pasta was switching to gluten free bread and gluten free pasta.
Stacey 47:40
But as you say, it’s in those personal home products is in makeup. It’s in stamps. So when you lick a stamp to mail your mail, snail mail, which I guess not many people do these days. But yeah, you know, celiacs cannot lick stamps
Matty 47:54
Same with the envelopes.
Matty 47:57
Stick it down. Same thing. They’ve got gluten. It
Stacey 48:00
And you’re right, it’s in creams. People put on my skin so people are having a skin reaction. It might not be from the food they’ve eaten and it might be from the moisturizer they’re using Yeah.
Bill 48:09
Wow. it’s a big thing to pay attention to what I’m doing now is just checking in as much information as we can. So that may be one of those things just triggers somebody to think maybe that is may or maybe that happened to me.
Bill 48:23
You’re not going to take on all this information run with all of it, just one little nugget of gold. If you get then that’s all. That’s that’s good enough, you know from this. So tell me about your community and what they’ve experienced. Tell me some of the like really good stories that have come out of this.
Bill 48:38
I have a really good story within my own community. So I have a stroke person who we get together with in Melbourne. We have breakfast. From time to time we go to the spa from time to time we go get messages from time to time. He’s a really cool dude.
Bill 48:56
And he had a stroke when he was in his early his late 20s Yeah and he was considered to be you know healed and all that he’s back at work and he felt in his always kind of a little bit chubby, short and a little bit chubby.
Bill 49:11
Most people wouldn’t look at him and go, he’s overweight or anything like that just looked a little bit fuller. And in our breakfast, I would go and order bacon eggs and the standard amazing mushrooms and spinach and tomato and everything. And I would put a hold on the bread.
Bill 49:27
And I’ll put the bread aside or I’d ask him not to bring the bread and he would notice me doing this for about a year. And then one day said to me or what’s going on how come you don’t eat the bread anymore?
Bill 49:36
And I explained it to him and I said to him, why don’t you just do this just have a try of doing this. Just don’t eat bread and pasta. I didn’t do the whole gluten thing I said done in bread and pasta and just see what you notice. So he stopped eating bread and pasta.
Bill 49:51
Just as a test for 30 days until the next time we met just so we could see what happen. And he started to lose weight. He started to have to buy new parents within 30 days he had lost about four or five kilos. I’m not sure what that is in pounds about double.
Bill 49:54
Yeah. about 12? So he just did that with not with without increasing his exercise anymore. any of that stuff just literally stopped eating bread and pasta and being from a great family, it was a bit of a task. But you know, he managed to do that. And then recently, I have an older friend who’s 70.
Bill 50:24
And we get together two or three times a week and we talk about all sorts of things. And he’s again an old Greek man, and he’s pretty much set in his ways, but then he would ask me why I’m not eating bread, and I would have this conversation.
Bill 50:36
We’ve been having this conversation for about two or three years. And literally a month ago, he said, I’ve stopped eating bread and pasta. And I said well, so why you know why did you do that guys are you know, they said this and they said that and my family’s doing this.
Bill 50:51
Then you said that? So I thought I’ll give it a go. On last check. Within I think it was three and a half weeks. I asked him how much weight he had lost and he had lost three kilos, which is about seven pounds.
Bill 51:07
And he was just saying how amazingly different he feels and how his pants are looser and how people are looking at him and going, Well, you’ve lost a lot of weight. You’re looking better, john, you know, he’s a 70 year old dude.
Bill 51:19
He’s never had people respond to him in that way. So they’re my two amazing stories that just came out of left field that I thought were great people just paying attention slowly, slowly sinking in the coming to terms with that and then they take a small step, small action to stop eating bread and gluten for a month. Tell me about the stuff that you guys have experienced?
Stacey 51:39
Well, I was gonna say I love how patient you were because you just did it. They saw you doing you weren’t trying to like preach to them or make them do it. You just let them come to you when they were ready. So it just goes to show those of our listeners or your listeners that are hearing this right now. You don’t have to preach it just live by example and let people come you.
Matty 52:00
Yeah, at first they’ll say you’re crazy and later they’ll ask you what you’re doing but there’s that terrible saying of you can’t teach an old dog new tricks yet look at look at your friend 70 years old and change his life around. I think that’s absolutely incredible.
Matty 52:12
And the age card gets played way too often on too old. I can’t do that. It’s in my culture or Yeah, I’m just too old. I can’t make any changes like that. It’s not beneficial to me. Those things, they grind my gears a bit because really, you’re you’re never too old to change it.
Matty 52:28
All it takes is is a mind set shift. But I’ve got this really cool client, we’ve been doing nutrition coaching, so that means that every week I have a checking call with her, and when I very first gave her a meal plan, she’s like, Look, Matty, I’m not going to get a chance to actually start this this week.
Matty 52:45
And I said no worries at all. All I want you to focus on is getting rid of any bread pasta and a dairy products for now. So let’s just get rid of gluten and dairy for this week. And tell me how you feel on our call next week.
Matty 52:57
Part of the nutrition coaching calls that they send A photo. So she sends me a front on photo and she sends me a side on photo every week.
Matty 53:05
side on photo from week one, it looked like she had a watermelon in her belly. Like she had a big belly. That was just, you could say it was uncomfortable because it was being bloated. Like it was blowing out more than it should have.
Matty 53:16
Literally within a week of her removing those foods. She sent me a photo and her belly was flat, like it was sitting straight down. And I just said to her like, Oh my god, have you compared your two photos?
Matty 53:28
And she’s like, no, why am I go on and have alook at them right now? So she didn’t like oh, wow. Like she was just so shocked by it. And it was literally just be she had removed those two bits of food and her weight hadn’t changed.
Matty 53:40
So she was like, Oh nothing’s changed. But then when you look at things like that, it’s a massive understanding of just how much those foods can cause inflammation and what they can do within your body. And that’s a very quick turnaround that you can see within a week or someone that’s why I want to share that example.
Stacey 53:55
Yeah, definitely. And we often get those people that say or they’ll do that. waist circumference measures every week and in the first week they’ll see that it’s dropped a drastic amount and then it does slow down. And the same thing happened to my client that I checked him with yesterday.
Stacey 54:10
She’s a face to face client that comes to see me here at home and she’d gone down. I think it was six and a half centimeters ran her wife and her wasted only gone down half a kilo and she had been pulling her hair out thinking she hasn’t done very well.
Stacey 54:24
And when I showed her her waist circumference difference, I tried to explain to her that actually you know, this was inflammation in your body. This was swelling from gluten from the fun five that you were consuming.
Stacey 54:36
It was bloating and discomfort that wasn’t yours to carry. You know, I tried to explain to her that that’s not even weight, that’s not even the fat that we need to get rid of. That’s just extra swelling or fluid or whatever you want to call it, but it’s just not even yours.
Stacey 54:52
Like let’s just stop eating those foods and get rid of that stuff. The residual excess the discomfort and then the Fat will start to drop off more effectively, if that’s your goal, because your body’s communicating better with itself, your metabolism is working again, you know, all of those processes start to fire up again, because you’ve got rid of that residual outer layer of, of blubber.
Matty 55:15
I mean a few other anecdotal things without going in depth into stories, people having migraines, who no longer have them, people who were not regular with the toilet at all, like, we’re talking about people who needed laxatives to go to the toilet who now go regularly because they removed it.
Matty 55:29
And vice versa, people who had diarrhea multiple times a day, who now no longer need to go to the toilet once a day. And it’s a level comfortable its a level four or five on the stool chart, if there’s a look at that, which is like the perfect level of where you want to be at.
Matty 55:44
People who once again that we’re trying to focus throughout the day, they didn’t have any focus, they changed their food and all of a sudden they’re a different person. I mean, that’s just some extra examples of what’s going on
Stacey 55:56
As well as women’s health. So that’s an area that I’m really interested in especially helping women to get pregnant. But even those who is suffering with, PMS. So premenstrual symptoms or tension and discomfort around that, like gluten can be a big player in that.
Stacey 55:56
As well as a lady who she had actually remove gluten has was more around balancing her macros, but we have had another couple of success stories of struggling to get pregnant for a long period of time, and dialing everything in using the philosophy that we teach people and conceiving within six weeks, it was Yeah, so she’d been trying this one lady trying for nine years to get pregnant.
Stacey 56:37
And then can see within six weeks of jumping on the program, so you know, removing those inflammatory foods, dialing in your portion control, putting some of those lifestyle things in place there’s profound effects with no drugs, no drugs.
Bill 56:51
Thats the best part of it I know, I’m not a female. I’m not going to experience fertility, but with regards to 14 In females, if you think about what happens in nature, when kangaroos, for example, sense through their spidey senses that Kanga senses that there is the optimal conditions for getting pregnant and growing a fetus to full term and bring it into the world.
Bill 57:24
When the conditions are not optimal. They don’t breed, when there’s a drought, when there’s lack of food, when there’s not the optimal conditions, animals will not breed they’ll wait until conditions are right. And if you think about humans, we’re no different we’re mammals.
Bill 57:42
So if the conditions are not optimal in our body to be able to carry a child or an embryo to full term, then that person won’t get pregnant. And then that person may not be able to carry a fetus to full term and so on. So if you think about like, just break it down very simply.
Bill 58:05
And as a man, I do that, well, you can really get to understand that when you create the right environment for health and well being, then that’s also the right environment to grow a fetus into a baby and give birth to it. Right? So hope that is not too controversial for a male to say, but
Stacey 58:24
I think it’s awesome.
Bill 58:26
Yeah, hopefully people can understand why I’m saying it right, and then pay attention to what they’re doing. And sometimes consider that maybe what I’m doing isn’t amazing, because it was said to be amazing on TV or the marketing company or whoever. Right? So just think about what I’m saying is like a far out thing that maybe just maybe I might have a point and get curious.
Stacey 58:50
Yeah, definitely. And I think one of the things people should pay attention to from you know, we’ve shared a lot of information it is quite overwhelming, maybe some of it’s a bit scary, but knowing what you can swap for.
Bill 59:00
Yes, tell me what’s should i eat instead of pasta?
Stacey 59:06
Absolutely. So I mean, you can go for the gluten free options if you want. There are some great pastas out there that still taste wonderful that don’t have gluten in. Always check in the ingredients label to check for the hidden sugars because we’re trying to avoid those too.
Stacey 59:20
There’s buckwheat pastas and quinoa pastas. There’s other options gluten free containing grains. But also just going more to the veggies going more to making your plate look colorful getting your rainbow colors in you know, you might have some grass fed me or wild caught fish.
Stacey 59:39
Filling a plate with beautiful organic veggies and the sprinkle of healthy fats like avocado nuts and seeds or homemade mayonnaise. That is building a perfect puzzle with some sweet potato or pumpkin. You’re getting a good dose of all your nutrients.
Stacey 59:54
It’s leaving you feeling full and satisfied. Doesn’t have to be boring. You can jazz it up with all the herbs and spices. You’ll But you’re avoiding gluten and you’re filling yourself up with plenty of other stuff.
Matty 1:00:04
Yeah definitely if they’re really looking for a feel I know they should be but I mean there’s things like alternative such as rice and quinoa and these different grains that are very similar to a pasta like fill that that are still going to help you with be satisfied on the flight realistically the
Stacey 1:00:22
Random ones that people maybe haven’t heard of before like amaranth and TIFF, you know they’re all gluten free grains.
Matty 1:00:29
Yeah,
Bill 1:00:30
If you love spaghetti bolognese just get zucchini turn it into zoodles, zucchini noodles, and just chuck your bolognese sauce on to that next level amazing the zucchini actually takes it to the next level like it really does.
Bill 1:00:43
I really enjoy it and if you’re eating bread for filler, why don’t you just eat another piece of steak or another of couple of extra vegetables and be full on that.
Stacey 1:00:58
Sorry Matty. You can change any cuisine so Iike Pad Thai we’ve got a healthy recipe for Pad Thai on our YouTube channel. And instead of using rice noodles, we slice an we peel a carrot the whole way through and peel zucchini the whole way through. We’ve still got ribbon strips of something through your pad thai.
Matty 1:01:17
And you don’t sit there for hours with the zoodle maker twisting your wrist.
Bill 1:01:22
Getting (inaudible) are you Matty.
Matty 1:01:23
Yeah, exactly.
Bill 1:01:25
Wow, guys we have covered so many things. I’m not even gonna go back through all of this right now, to do a recap. But we’ve covered a lot of things and I really appreciate your time. I really appreciate your knowledge, you guys have spent so much time becoming knowledgeable in this space.
Bill 1:01:43
And it’s really important for people to go to a personal trainer, and to a nutritionist who know this stuff really deeply and can take it to the next level and explain it other than rather than just sort of going and getting half the results from somebody who knows how to train you well, but isn’t taking into consider duration, all the other stuff that affect your results, you know, so well done.
Bill 1:02:05
And thanks for doing that I was telling Matty yesterday when he interviewed me for your podcast, I was telling Matty that, I would have done anything to find somebody who had all the information for me seven years ago, and I had to find bits and pieces from here.
Bill 1:02:19
And from there, you guys would have been an amazing (inaudbible) five to seven years ago, I would have done exactly what you told me to. And I reckon I would have had a really amazing result just like I like I have had just by fumbling through it.
Bill 1:02:31
So if you don’t, if you’re listening and watching this and you don’t want to spend a lot of time doing the research yourself, get in touch with Matty and get in touch with Stacey. And if you need support with stroke recovery, you can get in touch with me.
Bill 1:02:47
If this is an episode that you loved. definitely give us a five star review on iTunes. And guys what is your podcast, that people can go and listen to the podcast over there as well and good more amazing bits of information.
Matty 1:03:03
Yeah, it is called the Chief Life podcast. And so you can just head across to Google and searches the chief life or you can go to our website, the chieflife.com. And you’ll find all of the information you need to on us there.
Bill 1:03:15
Excellent. As we’re wrapping up, asked me how many coffees i’ve have had in the six weeks roughly since our last episode.
Stacey 1:03:21
How many coffees have you had?
Bill 1:03:24
I’ve had about one a week. But half of them have been decaf.
Stacey 1:03:32
Swiss water
Bill 1:03:33
While they’ve been decaf sometimes they haven’t been able to tell me if they were swiss water. But they’ve been decaf. So i havent been really strict on that part If I felt like a coffee I had it, but what was interesting.
Bill 1:03:46
I had the coffees at a time where I had bad sleep the night before, and was really struggling in the morning. And my go to was, let me just do what I’ve done in the past and go and get a coffee and see if I can give myself a bit of a boost. That was rectified The following night with a good night’s sleep.
Bill 1:04:04
But I haven’t missed out on having that coffee. You know, when we’ve gone to breakfast or I’ve caught up with some friends and we’re at a cafe, I have not, I’ve decided I’m not going to miss out and having a coffee there. Sometimes I swap it out and have a tea. But I’ve had about six in six weeks.
Matty 1:04:18
That’s unreal man. Next time you wake up tired, do me two favors go out and have a go out in the sun, get some sunlight and close your eyes. And second thing I want you to do 30 quick breath through your nose. So it’s going to go in fast out fast.
Matty 1:04:34
Okay, if you’re pregnant, don’t do that. And if you’ve got high blood sugar level, don’t do that. But otherwise, that’s a really cool tip just to do 30 of those breaths and get outside in the sun.
Stacey 1:04:45
If you want a third to cap it off for the hat trick. Take your shoes off and be barefoot on the grass as well.
Bill 1:04:51
You gotta wake me up instantly. Thanks, guys. I really appreciate you
Intro 1:04:58
discover how to support Your recovery after stroke go to recoveryafterstroke.com
