Podcast appearances and mentions of cyndi o meara

This week Mel and Trish chat to Cyndi O'Meara! A nutritionist, film maker, bestselling author, speaker and founder of Changing Habits, a whole food company that believes everything begins and ends with food and that health food should actually be just that - healthy. Follow Don't Give A Fifty on Instagram Follow Don't Give A Fifty on Facebook Hosted on Acast. See acast.com/privacy for more information.

Food is Medicine. Cyndi O'Meara is a nutritionist, film-maker, bestselling author, speaker and founder of Changing Habits. She wants to speak to the women who are ready to help heal the world. Cyndi and I discuss the cynical farmer who took a lesson in health from his pears (yes, his fruit trees), the fact that change starts in the kitchen and the opportunity for women to lead this change. We discuss the amazing messages the world keeps sending you, encouraging you to stay on the path you are on. In Australia today, 38 – 40% of kids have chronic illnesses and, in the 60+ age group, over 80% of the population have one or more chronic illnesses. If corporate Australia reflects the general population, then we are in trouble. This interview is a change of pace. Take the time to listen to this one. Just don't do it over Weet-bix.

This week Mel and Trish chat to Cyndi O'Meara! A nutritionist, film maker, bestselling author, speaker and founder of Changing Habits, a whole food company that believes everything begins and ends with food and that health food should actually be just that - healthy.Follow Don't Give A Fifty on InstagramFollow Don't Give A Fifty on Facebook Hosted on Acast. See acast.com/privacy for more information.

We regularly buy our food from markets without a second thought. But to take charge of our health and nutrition, we have to ask: are these foods really good for us?  From produce to sauces, our food can be chock-full of harmful chemicals without us knowing about it. Even if you are a more conscious shopper, the industry labels ingredients to take on deceptively natural-sounding names. Fresh produce can also be laden with pesticides. So, how can we be more discerning about our food?  Celebrity nutritionist Cyndi O'Meara joins us in this episode to discuss how we can watch out for harmful foods. She shares how food production and supply have changed drastically over the years. Her advice? Check the label. She also recommends being a nutrition activist by taking matters into your own hands and doing your own research.  If you want to know more about eating real food for wellness, then this episode is for you!    Get Customised Guidance for Your Genetic Make-Up For our epigenetics health programme, optimising your fitness, lifestyle, nutrition, and mental performance to your specific genes, go to  https://www.lisatamati.com/page/epigenetics-and-health-coaching/.   Customised Online Coaching for Runners CUSTOMISED RUN COACHING PLANS — How to Run Faster, Be Stronger, Run Longer  Without Burnout & Injuries Have you struggled to fit in training in your busy life? Maybe you don't know where to start, or perhaps you have done a few races but keep having motivation or injury troubles? Do you want to beat last year's time or finish at the front of the pack? Want to run your first 5-km or run a 100-miler? ​​Do you want a holistic programme that is personalised & customised to your ability, goals, and lifestyle?  Go to www.runninghotcoaching.com for our online run training and coaching.   Health Optimisation and Life Coaching If you are struggling with a health issue and need people who look outside the square and are connected to some of the greatest science and health minds in the world, then reach out to us at support@lisatamati.com. We can jump on a call to see if we are a good fit for you. If you have a big challenge ahead, are dealing with adversity, or want to take your performance to the next level and learn how to increase your mental toughness, emotional resilience, foundational health, and more, then contact us at support@lisatamati.com.   Order My Books My latest book Relentless chronicles the inspiring journey about how my mother and I defied the odds after an aneurysm left my mum Isobel with massive brain damage at age 74. The medical professionals told me there was absolutely no hope of any quality of life again, but I used every mindset tool, years of research and incredible tenacity to prove them wrong and bring my mother back to full health within three years. Get your copy here: https://shop.lisatamati.com/collections/books/products/relentless. For my other two best-selling books, Running Hot and Running to Extremes, chronicling my ultrarunning adventures and expeditions all around the world, go to https://shop.lisatamati.com/collections/books.   Lisa's Anti-Ageing and Longevity Supplements  NMN: Nicotinamide Mononucleotide, an NAD+ precursor Feel Healthier and Younger* Researchers have found that Nicotinamide Adenine Dinucleotide or NAD+, a master regulator of metabolism and a molecule essential for the functionality of all human cells, dramatically decreases over time. What is NMN? NMN Bio offers a cutting-edge Vitamin B3 derivative named NMN (beta Nicotinamide Mononucleotide) that can boost NAD+ levels in muscle tissue and liver. Take charge of your energy levels, focus, metabolism and overall health so you can live a happy, fulfilling life. Founded by scientists, NMN Bio offers supplements of the highest purity, rigorously tested by an independent, third-party lab. Start your cellular rejuvenation journey today. Support Your Healthy Ageing We offer powerful, third-party tested, NAD+ boosting supplements so you can start your healthy ageing journey today. 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Boost Your NAD+ Levels: Healthy Ageing Redefined Cellular Health Energy & Focus Bone Density Skin Elasticity DNA Repair Cardiovascular Health Brain Health  Metabolic Health   My  ‘Fierce' Sports Jewellery Collection For my gorgeous and inspiring sports jewellery collection, 'Fierce', go to https://shop.lisatamati.com/collections/lisa-tamati-bespoke-jewellery-collection.   Here are three reasons why you should listen to the full episode: Understand how food production and supply have changed over the years and why we need to educate ourselves about it.  Learn how certain chemicals are clean labelled to become more natural-sounding ingredients.  Discover how you can improve your health by changing your diet.    Resources Gain exclusive access and bonuses to the Pushing the Limits Podcast by becoming a patron! Listen to other Pushing the Limits Episodes: #170: Dr David Minkoff: The Search For The Perfect Protein And Why So Many Of Us Are Deficient  Connect with Cyndi: Facebook I Twitter I LinkedIn    Books by Cyndi:  Changing Habits Changing Lives Lab to Table: Food used to be grown on a farm...now it's made in a lab   Changing Habits: New Zealand and Australia    Take up nutrition courses by Cyndi at The Nutrition Academy  A new program, BoostCamp, is coming this September at Peak Wellness!      Episode Highlights [03:29] Cyndi's Background on Nutrition Cyndi first enrolled in anthropology but subsequently shifted to nutrition.  She saw how dietitians viewed nutrition—mechanistically. So, she decided to study human anatomy instead. After university, she started doing nutrition consultations. She advised her clients to shift from the SAD (standard Australian diet) to real foods. Her approach worked wonders for her clients. But forty years later, this type of nutrition shift is no longer enough.  Due to the consumption of ultra-processed foods, many people's food sensitivities require individualised nutrition. [09:40] The Food Industry's Tricks The food industry has become sneakier over the years.  Many packaged and processed foods smell and look like real food even when they are not. For example, vanilla flavouring can be the product of bacteria's consumption of a substrate.  These substrates can be animal-, plant-, or even plastic-based.   Many food additives are a product of synthetic biology. Listen to the full episode to learn more!  [14:29] The Changing Landscape of Our Food Supply The industry now uses genetic modification on microbes, not just on crops.  Genetically modified corn produces toxins that cause bugs' stomachs to explode, which we then consume.  These toxins are harmful to the cells in our gut. In Australia and New Zealand, there is a campaign to radiate fresh produce in groceries.  Cyndi argues that this move would destroy the good soil-based bugs in these foods and sterilise the seeds. [20:06] Becoming a Health and Nutrition Activist Question the origins of your food. You can start by asking local farmers.  Cyndi started the Nutrition Academy to promote local farmers and empower individuals to choose the food they eat. Changing your food choices can be overwhelming. However, small steps are better than none.  You can start with changing your breakfast and learning to prioritise real foods over processed ones.  [26:57] Decoding Ingredients Cyndi advocates checking all your food's ingredients.  For example, quality chocolate should have no emulsifiers, as these kill the bacteria that protect your gut. Many ingredients, such as rosemary extract, sound natural but are either synthetic or heavily processed. In the food industry, this is called clean labelling.  Stop buying packaged foods. Instead, make things from scratch or buy from someone you trust. Learn to read ingredients and make sure that there are no extracts, acids, flavours, colours, and sweeteners.  [37:00] Start to Question and Think A lot of clinical studies nowadays are being funded by industries with a vested interest. Start to question information. Research credible sources for yourself.  There is always a better way—make the effort to learn about it.  Many people think that diseases come with age, but this is only because they've accumulated so many bad habits.  [43:45] Improve and Change Your Lifestyle Your body can heal and do wonders only if you change your habits.  Make sure you manage your stress and do things to lower your stress levels.  With our nutrition, we can affect which of our genes turn on and off. Simple walks or touching soil can increase the good bacteria in your microbiome and boost your serotonin levels.  Don't just stay isolated in front of your screen. Go out into nature to become healthy.  [49:38] Longevity and Wellness  In ancient cultures, people lived up to 100 years. Nowadays, many people are suffering from chronic illnesses or have a disability.  We need both a vitalistic and mechanistic view of health. However, the health system tends to isolate our conditions instead of looking at the patient's lifestyle.  [56:16] Trust and Questioning Advertising has led us to believe that if we're not well, we need to take pills.  We have to shift from a paradigm of trust to one of questioning.  Do your homework and learn more about what you're consuming.   7 Powerful Quotes 'I grow my own food. Because I think we're going to get to a point where people are either going to have to do that or put up with what the food industry is doing.' ‘You're an activist because you are choosing to buy from a farmer in your area.' ‘We didn't want to eat BHA and BHT. We don't want to eat MSG. We got smart. We would look on the label, (sic) it would have that, we'd say no.' ‘It's about reading the ingredients and making sure there's no extracts and acids and flavours and colours and sweeteners.' ‘Our body has the ability to fight. But if we do not feed it the right ingredients, if we do not give it the lifestyle it needs… and if we don't give it sunshine, if we don't give it love and connection, if we don't breathe properly, and sleep, then we are going to be in trouble.' ‘You look at a lot of the clinical studies that have been funded by the industry that's promoting it, and you have to ask yourself, ‘How independent was theirs?' ‘Once you have your philosophy, you don't fall for everything.' About Cyndi Cyndi O'Meara is a nutritionist, best-selling author, international speaker and the founder of Changing Habits, an innovative and impactful whole foods company. Cyndi also built The Nutrition Academy, an online course to teach nutrition based on vitalistic philosophies, anthropology, environment, and lifestyle.  Her passion for nutrition also led to her groundbreaking book, Changing Habits Changing Lives, and her most recent work, Lab to Table. She is also an in-demand keynote speaker, especially after her What's With Wheat? TEDx Talk. Cyndi and her businesses are multi-awarded in Australia.  Interested in Cyndi's work? Check out Changing Habits and The Nutrition Academy.  You can also reach her on Facebook, Twitter, and LinkedIn.       Enjoyed This Podcast? If you did, be sure to subscribe and share it with your friends! Post a review and share it! If you enjoyed tuning in, then leave us a review. You can also share this with your family and friends, so they can learn how to improve their nutrition. Have any questions? You can contact me through email (support@lisatamati.com) or find me on Facebook, Twitter, Instagram and YouTube. For more episode updates, visit my website. You may also tune in on Apple Podcasts. To pushing the limits, Lisa   Full Transcript Of The Podcast Welcome to Pushing the Limits, the show that helps you reach your full potential, with your host Lisa Tamati, brought to you by lisatamati.com. Lisa Tamati: Hi, everyone, welcome back to Pushing the Limits. Today I have another fantastic guest with you. Cyndi O'Meara from Australia, from the Sunshine Coast, joins me today. Now she is a celebrity nutritionist. She's an author, she's an all around amazing lady. I can't believe that she's actually 61, because she looks like in her 30s. She's just an incredible bundle of energy and an incredible mind of information. So I do hope you enjoy this episode that gets really into the weeds on nutrition, on E numbers, on the chemicals and foods, on toxins, on things that you really really need to know about. So I hope you enjoy this episode.  Before we head over to the show, just want to let you know about our Boost Camp. Now, this is not boot camp, this is Boost Camp. This is an eight week long online webinar series that Neil and I are running from the first of September, and we would love you to come and join us. This program is all about you all about upgrading your life, all about being the best version of yourself that you can be. It's about ageing like a winner. It's about longevity, it's about upregulating your brain and your mind and fine-tuning yourself to being more resilient. It's about health fundamentals. It's about understanding your biology, understanding what types of exercise to do and when and how, understanding your own body types, understanding more about your genetics, this is a really full on program that we'll be delivering live. And you can join us then we would love you to do that.  So what I want you to do is to head over to peakwellness.co.nz/boostcamp. Not boot camp, Boost Camp. B-O-O-S-T-C-A-M-P. I'll repeat that: peakwellness.co.nz/boostcamp, and join us on this program. If you didn't catch that URL, write to me, I'll send it to you immediately. If you want to upregulate your life, have more resilience, be tougher, mentally stronger, have more focus, have more control over your life, your biology, then do join us where we really, really stoked to have you come on board.  Also, just a reminder, too: we have our Patron program for the podcast now, is open. This is a way for you to support this podcast. We've been going now for five and a half years, and every week I find incredible guests for you to listen to and learn from. This is like having a university in your pocket basically, with the best professors, with the best doctors, with the best scientists, with the most elite athletes, real high performance people. It takes an awful lot of work, I can tell you, and it's been five and a half years and I really need a bit of help to keep this on air. So we would really appreciate your support. You can join us for the price of a cup of coffee a month that really, these micro commitments that people do really help the show stay on the air. So if you like what we're about, if you like our mission, if you want to support this mission on helping people take control of their health, and be more in control of their life, then please head on to patron, P-A-T-R-O-N dot lisatamati.com. Right, now over to this exciting show with Cyndi O'Meara. Hi everyone and welcome to Pushing the Limits. I am super excited to have you with me again this week for another exciting installment of the show. I have lovely Cyndi O'Meara with me, who is sitting on the Sunshine Coast in Australia. Welcome to the show.  Cyndi O'Meara: Thank you.  Lisa: Fantastic to have you there. Cyndi is a celebrity nutritionist, author, runs a company called Changing Habits in Australia, which is all about educating people, from what I understand, educating people around nutrition and helping them cut through the mess of the noise that's out there and get them into the right mindset and the right things to be thinking about. So today we're going to do a bit of a deep dive into the world of nutrition. So Cyndi, before we get underway with some topics, can you just give the listeners who don't know you a little bit of background about you and what you do? Cyndi: Sure. So I graduated, well, I started my nutrition education in 1980. But I actually didn't start as a nutritionist. I was doing pre-med at the University of Colorado and one of the subjects that I did was anthropology. I did a year of anthropology and cultural anthropology and I thought, ‘Wow, it was food that was really important in the survival of humans and so that we could have babies and keep going,' and I was really intrigued by it and I thought, well I'll become a nutritionist.  So I came back to Australia and I went to Deakin University and finished my Bachelor of Science majoring in nutrition to go do dietetics and at the end I went, ‘This is nothing like what I was taught in anthropology'. So in anthropology, I was taught hunter-gatherer, agriculturalists, paleo, herders — real food. There was no margarine, there was no low fat, there was no processed or ultra-processed foods. There was none of this, and this is what the dietitians were talking about.  They were looking at more mechanistically nutrition, as opposed to what I was taught with culture and anthropology was to look at it very bio-holistically. So I decided, well, I couldn't become a dietitian. So I went back to university to RMIT. I did two years of human anatomy. That was, I kept cadavers for two years, I did all the -ology: the pathology, embryology, histology, parasitology, everything.  At the end of that, six years at uni, I went, ‘I actually know what the human body needs, it needs real food, it needs what I learned in my first year of university.' I could have stopped going to university, and done what I thought. I started to just do consultations, and I only did real foods. I didn't, I got them off the SAD diet, which is the standard Australian diet. We could call it the SNZD diet — too the standard New Zealand diet. The standard American diet and the standard UK diet — margarine, breakfast cereals, low-fat milk, bread, cheese, those plastic fantastic foods and gotten them onto real food. And the results were remarkable. So that was in the 80s.  We now jump to 2021, 40 years on. What I am seeing is a vastly different population, and vastly different problems that we didn't see in the 80s. Now, it's almost like we need to do very individualized nutrition, because so many people have food sensitivities, food allergies, they have the antecedents of their life. So they may have been exposed to a chemical, they may have eaten ultra-processed foods and so they've wrecked their guts or, whatever is happening in— Lisa: Yep, these products or something like that.  Cyndi: Yeah, I only had to change their diet from the SAD diet to real food diet, and we'd get results. I can't do that anymore. So the thing is it we then have to dive deep to find out what is the root cause of what's happening, and what is the problem? I'm not just talking on an individual basis, here, I'm talking on a global basis. 78% of the US population has a gut issue. 50, I think it's 48 to 50% of their kids have chronic disease, one or more. In Australia, it's 38 to 40 with chronic disease.  Now, when I went to school in the 60s, 2% of the whole population of Australia had a chronic disease. Now we have our kids at 38 and 40%. And New Zealand won't be any different, they will be about the same as Australia. If you get to 60, at the age of 60, which I am, I'm 61 this year—  Lisa: Wow, you look amazing! You've done something right.  Cyndi: Well, this is what I do, I eat real food, and I look the best I can. So at the age of 60, the chances of you having chronic disease, one or more, is 80%. So I'm in the 20% percentile. Because I don't do what the rest of the population do. I am not a statistic because I don't do what they're doing. If you want to be a statistic, you do what everybody else is doing. If you don't want to be a statistic, you do something completely different.  That's what I learned very early on. Don't go with what everybody else is doing. Do something different. I would believe that that's you, Lisa. I have to tell you this, Lisa. We've already had the opposite interview where I interviewed you and what you did with your mum and your book. I went through a bit of a crisis in our family and that kept, what you said kept playing in my ear. Lisa: Really?  Cyndi: What you did. You think you're doing something that should be working and your mum just stayed on that level, and then she shot up? Yeah, that's what was happening with us. So I'm well thank you for your incredible resilience, your persistence, everything you did.  Lisa: Someone to tell, someone to tell. Cyndi: Yeah, and I guess that's what I've always been like, but you, your words were brilliant. Thank you.  Lisa: And we all need people to come along and confirm that we're on the right track sometimes because we are getting bombarded with ‘This isn't possible'. I mean, I've just been working with a young man today. He's had a mess of brain injury and the doctors have told him, ‘You'll never talk, you'll never walk, you'll never do anything again'. He's already eight months into his rehabilitation, he's talking, he's starting to walk, and I'm helping him with different things now, and he will make a full comeback. I have no doubt about it, because he has a family that's behind him, he has a mum who thinks outside the box, and is willing to do whatever it takes, and those are the people that will get the results.  This is why these sort of conversations are so, so crucial to have so that we start to understand, and you have the expertise in the area that I'm sort of, know a little bit about but I'm not a complete expert in nutrition side of it. So I'm really keen to dive in. And if I can help you with your family situation, please do reach out. I'd love to help  Cyndi: We might just have a little conversation at the end of it.  Lisa: Yes, we will. I actually was going to take you through the epigenetics, I've just remembered now, and go through that path with you. But I totally agree with you. What I'm seeing in our population now is, when I was at school in the 70s, it was obesity was a rare thing. You had the odd kid who was overweight. Now you look around, and it's like the opposite is having any kid who's not overweight, and people seem to see that this is normal.  If our kids are already like this, and they're already developing things like prediabetes and diabetes before they even reach puberty, in some cases, this is like a mess of warning alarms. For me what's coming down the road as far as a health crisis and the cost that this is going to be on, you know, and human suffering, but also on the society. We have to start standing up and saying, ‘Hey, what we're doing isn't working guys, and we need to make some changes'.  The real food is definitely we we need to be starting from and the processed foods, what is it that's in processed foods that is causing so much trouble? Because isn't like a spaghetti bolognese sauce that I buy from Domino's or something, why is it not the same as what grandma made when she got tomatoes out of the garden? Let's start there, and the weird sort of stuff, so to speak. Cyndi: So in 1998, I wrote a book called Changing Habits, Changing Lives, and it was about the food industry and what food they were suggesting you had for breakfast, I'd say so breakfast cereal, and then I would explain how they make it, what's put into it, what is fortification? So I'd go through that, and then I'd give an example of what we could have for breakfast. Since that time, I have updated that book five times, because the food industry is not getting better as far as our health goes, but they're getting incredibly tricky, with additives and their chemicals to make you think you're eating food.  So it might smell like food, look like food, taste like food, but it is, no way is it food. Let me give you an example of natural vanilla flavoring. This is just one ingredient. So what they've done is that they've figured out if they genetically modify a bacteria, and they put in the smell of the vanilla bean, so the smell of the vanilla bean gene into that bacteria, put it on recycled plastic, as a substrate as it's eating, it eats it, it will make natural vanilla flavoring.  Lisa: Oh my God. So it's coals. Really? Cyndi: Really.  Lisa: That's a new one on a completely left field. That's just one little wee, soddy flavoring.  Cyndi: One ingredient: citric acid, you think it comes from citrus. They genetically modify a mold, put it on a substrate, the substrate could be animal-based, it could be plant based, it could be plastic-based. They're getting really, they're figuring out that there are bacteria that will eat plastic and produce something. So it produces like citric acid. A lot of our additives now are what we call synthetic biology. So they're genetically modifying microbes in order to make a vitamin, amino acid, or something that's going to go into your supplements or into your food supply or your medicine. Lisa: Wow, that's frightening. That's frightening what you just told me there and I wasn't aware that that, to that degree, the genetic modifying of our food is so because you know, you stay away from genetic modified crops. This is about as far as my knowledge goes in that direction, to be honest. So you're saying that the additives and the preservatives and the stuff that they're using in there is actually, they're doing this genetic stuff? Cyndi: Yeah, so they figured out that microbes, you know, nobody's gonna care about microbes, and don't like animals or rats or anything like that. No one's gonna care about microbes. They figured that if they genetically modify them, they can manipulate them to do anything. In the 1990s, a Japanese company manipulated, I think it was tryptophan. They use the genetic modification of a microbe and produce tryptophan, put it in tablets, sent it out into the market, and I think it was 150 people died and 1,500 people were injured permanently as a result of this tryptophan.  They figured out that the bug produced a toxin to protect itself from the tryptophan or something like that. So it was pulled from the market, they soon quickly figured out what was causing it. But it was all covered up, nobody talked about it. I think in the 90s, that kind of calmed that genetic modification down, not as many people were wanting to do it, but now it's at full surge.  Not everything is being made, of course, by genetic modification. Some things are being made with just making a bunch of chemicals and putting them together. So if I was to give you a strawberry flavoring, strawberry flavoring can have 48 chemicals in it. That strawberry flavoring and if one item is natural in that 48 chemicals, it's natural strawberry flavoring, not artificials. Lisa: You're kidding me. So they're just playing with these names and just putting in something natural in order to make it natural. Cyndi: They are absolute masters at it and people don't realize. I'm just telling you one thing that is happening. So if we take it to the genetic modification of foods such as soy and canola and sugar beet and cottonseed, and things like that. If we go there, these are called either Bt, so Bt-Corn, which is a toxin that the corn produces. So when the bug eats it's a pesticide. When the bug eats it, its stomach explodes. That's still in the corn, when you eat it.  Lisa: Oh my god. Cyndi: What we're finding is that while it won't explode our stomach, what it does is it explodes the, it destroys the gut cells, which is one cell thick. So it starts to erode them, and you start to get gaps in your gut and allow protein, chemicals, and things into your blood, which you don't want. You don't want that.  So then the other ones are Roundup Ready. So Roundup being ain chemical that has glyphosate  it. So Roundup Ready soya, Roundup Ready sugar beet. But now they're starting to realize that roundup is not doing what it should be doing on the pest; or not, it's a pesticide but it's more for grass and weeds and things like that. They're finding that that's not working anymore. Now they're producing 2,4-D ready crops, Dicamba ready crops. So Dicamba came into the spotlight I think was last year or the year before when there was a Dicamba ready crop that was sprayed, and all the spray floated over to a I think it was a peach or pear farmer's lands, and killed all of these trees. He actually sued, I think it was Bayer or Monsanto and I'm pretty sure he's won that case. Lisa: That's a big giant to take on. Cyndi: Exactly. This is what is happening to our food supply. We, the Australian and New Zealand Food Standards. So Food Standards Australia, New Zealand have been requested by Queensland agriculture, for Australia wide; I don't know if they'll do it in New Zealand, but an Australia-wide food irradiation process on all fresh fruits and vegetables sold in the grocery stores.  Now when you do that, what it does, is instead of you just cleaning your lettuce and, and doing a bit of a sterilization on it, which is what they do, whether it's organic or not, they have to sterilize it to get rid of any bacteria. So what they're now doing is they want to radiate it because it just doesn't get rid of the surface bugs, it gets rid of the bugs that are inside the food as well. But we need those soil based bugs, of course, they help us with our microbiome. So they're all of a sudden starting to say, we want to radiate everything. Now not only will they kill every bug in our food, what they will also do is that they will sterilize the seed. You know, when on your compost tea, three tomatoes and your pumpkin and and then you've got this pumpkin growing out of your compost, even a tomato growing out of your compost or cucumber. That won't happen.  Lisa: Oh my god, we're not going to have seed come, and who's going to control the seed like that?  Cyndi: I do my own, I grow my own food. Because I think we're going to get to a point where people are either gonna have to do that or put up with what the food industry is doing.  Lisa: And destroy their health.  Cyndi: Yeah, and it's all ultra processed foods. So the whole vegan movement even, I can read you the ingredients of what is called ‘just egg', and it's a bunch of chemicals. It's an ultra-processed food and it is not saving the planet, in actual fact is the worst thing for the planet. Lisa: Jeez, oh my god, this is, I'm all terrified now. Cyndi: I don't want to terrify you. What I want to do is make you aware of what's happening.  Lisa: Oh, absolutely, yeah.  Cyndi: Go to your local farmer, you go to your local farmers market, you support these small time farmers instead of Woolies or Kohl's or whatever you've got over there. Say, Breyer, I forget what's in New Zealand.  Lisa: New World. Cyndi: All you do is that you change the way you buy your foods, or where you buy your foods from, because then you become an activist by yourself. Don't care about anybody else. You're an activist, because you are choosing to buy from a farmer in your area. And I'm sure you already have some incredible region farmers in your area. Lisa: You think they are, they're not, how do you know that they're not using the same practices and the soils? And so, I mean— Cyndi: You talk to them, they're passionate. Go to the farmers' market, and you say, ‘Do you grow your food'? ‘Yes, I do'. Do you use any chemicals? ‘No'. What kind of farming do you do? ‘I want to actually do something called regenerative farming. Have you ever heard of that? Or I do organic farming or I do biodynamic farming, and this is how I do it'.  They're so passionate, they want to tell you. So what I do is, I grow a lot. But when I'm not growing some foods, I will go to my farmers markets, and I know my farmers now in the farmers markets. I've done the hard work. And I have something called the Nutrition Academy. And it's a bunch of people that come and do a year with me, and they become the people that do the research in their area. People come to them and say, well, which farmer should I go to at this market or that farmers market.  I want to create a groundswell of activists who say, we're not eating genetically modified foods, or anything made with a genetically modified bug, or anything that has something ultra processed in it. We're not prepared to buy from the grocery stores, because they can't guarantee me where this is coming from. So I will find a farmers market and I'll support, there are so many young people that want to be farmers, all we have to do as individual say, I'll buy a box from you, or a community supported agricultural box, I'll buy a box from you every week, whatever you're growing, I'll buy it.  Then to supplement you go to your local, organic shop, your local fruit and veggie shop, ask them the questions. It's about us becoming inquisitive. If that's what you do this, please say you're inquisitive, you went there telling me my mum's gonna be like that for the rest of my life. Surely there's something out there. What is happening, medicine's not working, they're telling me nothing's going to happen. So I'm going to go and enquire with other people. That's what I asked people to do with their food supply, is to enquire. Lisa: It's not obvious! I've looked locally, and I've just found one recently who's delivering certain times, a couple of times a week, and I have to get through, and you're like, ‘Lisa's found somebody now'. But it's always out of the way, and it's extra work, and it's, you're busy and you whatever, and there isn't a lot of farmers' markets in our area. There isn't, and I've been looking into a couple of farms here, and then they find out oh actually they're not organic, organic, even though they, you know, say that, but their seeds aren't in there, you know, there's certain practices. So there's thinks little problems, especially when you live in a rural area, and there's not necessarily a bigger place where these people can congregate. But I'm downloading a little bit more, time to dig deeper. Time, to really get into it.  Cyndi: Yeah, it will be somebody in your area, because this farm is everywhere, that they would love farming, and they would love to be able to sell their produce. But if we take it a step by step, and we do it like this, so let's say you're on the SAD diet, the Standard Australian New Zealand diet, let's just say you're on that. If you go from that SAD diet, and you just go to the fruit and veggie, meats, dairy section of your grocery store. That's a really good start. That's a great start.  Once that's in your life, then you go well, I want a better quality fruit and veg and meat maybe, or dairy. Because that many dairy farms and lamb and everything in New Zealand. So you go well, I want to better quality this, where can I find somebody in my area. So it might be six months after you've gone from the SAD diet to the, at least eating fruits, vegetables, meats, and making your own food that you go, I want better quality.  Then you go and seek out maybe a butcher that's doing the right thing or a fruit stand that's doing the right thing. So don't think you have to jump immediately. That's why I wrote ‘check it out'. Realize that it's like, let's start with breakfast, then let's do salt, then let's do dairy, then let's do grains, then let's do nuts, then let's do seeds. Let's do chocolate, let's do— so it's a 52-week, one thing you change a week. Or if it takes you longer than a week to change them, that's fine, 53 weeks. Imagine when you start, where you will be in one year. Lisa: Absolutely, it's the same with exercise is the same with everything, isn't it. Just taking it, you don't have to jump right in at the big change, just start with one change, awaken it. That just makes so much sense in just putting in a bit more effort to find things and do things and maybe start growing, I started growing my own vegetables without having much success. Cyndi: Greens in New Zealand grow incredibly. So it's about— Lisa: For most people.  Cyndi: Invest in greens, because they're like a weed.  Lisa: Yes, yeah, we've got some of those going. It's just making the time to do that, and to prioritize those, because I think I've definitely been aware of the whole processed food. So you stay away from the obvious things, but you've just taken it to another level as far as the genetically modified stuff. That's completely new to me, so that's really important. But starting where you're at, and improving it every week, and just taking on a little bit, because I'm a big fan of that in everything in life, because everything can be overwhelming.  If you get overwhelmed, then you tend to do nothing. It's better to be walking for five minutes a day than to be doing no minutes a day. It's better to be getting good fruits and veggies, and later on you work on the other pieces, if this makes a whole lot of sense. Is there a program through, that you have as an educational online content type of thing as well? Cyndi: It's in my book. So we renamed Changing Habits, Changing Lives to Lab to Table, because that's what it is, at the moment, it's about—  Lisa: Wow, Lab to Table. So I'll put the links and stuff. Cyndi: Stop being a lab rat and start making better choices for your table. And that's on Audible as well. So people can listen to it and just listen to one chapter and go ‘Right, that's what I'm going to do'. They can jump, they can go anywhere they want. They can start with chocolate, if they really want to. I just say well, where can I buy good quality chocolate that's got no emulsifiers? So an emulsifier is in most chocolate and emulsifiers kill the bacteria that makes the layer that protects you from the outside world, in your gut.  Even that little thing that you do by looking at a chocolate that doesn't have lecithin, it's called soy lecithin or sunflower lecithin, or something that's an emulsifier, even if it doesn't have that, so I teach you how to find a good quality chocolate, if that's where you want to start. Lisa: Chocolate's important, so that's a great place to start. Cyndi: Find the white salt out and getting some good salt that's not refined, hasn't got anticaking agents in it, doesn't have free flowing agent in it. They don't, you don't realize it because nobody reads their salt packet. They don't read the ingredients. So I just tell you, this is what's on it, go to your pantry, have a look. If you don't believe me, go to the pantry, have a look at what they put in. They'll have potassium iodide in there as well because that's the chemical form of iodine but you want natural iodide.  So an actual iodine is seaweed and New Zealand's got heaps of seaweed, you know. What I do is I make a salt with seaweed in it and it's called seaweed salt, and that's on the Changing Habits website and we do have a Changing Habits New Zealand website, so you can purchase it and and get it delivered to you not via Australia but New Zealand so I think it's changinghabits— Lisa: .co.nz? Yeah, usually. Okay, we'll get, I'll get my team to—  Cyndi: But mine is .com.au, and we have one of my graduates who runs that and does all the deliveries and everything from New Zealand. So that was one of my graduates from 12 months' education with me. So these people come out knowing exactly how to help people. It might be a trip to the farmers market. It might be coming into your pantry and going through your pantry. I can go into someone's pantry and I can pull 10 things out. Let's say one is barbecue sauce, another one's tomato sauce, another one's hot chili sauce. In other words, I'll pull out all the sauces, and all the sauces will have tomato as the base. All of the sauces will have a citric or an acidity regulator, so citric acid. All of the sauces will have a flavor or sweetener.  So the flavor is what makes the difference. It's not how you used to make your chili sauces or tomato sauces or barbecue sauces. This is an industry that has a base and then they just put a different flavor in, the sweetener might be a little bit different, the acidity regulator might be a citric acid, or it could be citric acid or it could be something else. And basically, you are looking at eating the same thing, just with a different flavor and a different texture.  Lisa: I would have thought, I didn't know that citric acid, for example, was a bad thing, because I thought that came, because you're not educated in this area specifically. You don't know that some of the things that sounds like potassium iodide, that sounds like a natural thing. And so being able to decode that, and I bet they do that partly differently, too, so that you actually think it's something natural— Cyndi: In the industry, it's called clean labeling. So people like me, got smart. We didn't want to eat BHA and BHT. We don't want to eat MSG. We got smart. We would look on the label, it would have that, we'd say no. So what they've done is they've renamed these. So BHA and BHT is called rosemary extract. Lisa: Really? So you're just, you just have never sure, unless you really spend some time educating yourself. Cyndi: Exactly. I read all the labels. So what they've done, rosemary extract is yes, it started with rosemary. But they pulled out one chemical out of the rosemary bark and rosemary leaf. With that, they do all sorts of processes to it, and it ends up as an antioxidant, a synthetic antioxidant, my way of thinking. But because it's an extract from rosemary, they call it rosemary extract, and you go ‘Oh, it's just rosemary extract'. Yeast extract, you think oh it's yeast extract, but it's MSG. So what they've done is rename, every single natural flavoring is the same as artificial flavoring, they just added one little natural chemical, and well purchase strategies that they put in there.  You might read turmeric, or curcumin, everyone does, or curcumin. 75% of all curcumin is made in the laboratory. It's not extracted from turmeric. The most of the population don't know what's happening. And that's why I go, just stop buying packaged foods. And you do have to make things from scratch, or you have to buy it with somebody that you trust. So it's about reading the ingredients and making sure there's no extracts and acids and flavors and colors and sweeteners. If it said tomato, onion, chili, sugar, salt, I'd be happy. I don't have a problem with sugar. I have a problem with all the other crap.  You're blaming sugar. I don't mean lots of sugar. I'd like to see Rapadura sugar, but they're blaming sugar on what I believe is a vegetable oil problem, and all these additives. Lisa: Just interrupting the program briefly to let you know that we have a new patron program for the podcast. Now, if you enjoy pushing the limits, if you get great value out of it, we would love you to come and join our Patreon membership program. We've been doing this now for five and a half years and we need your help to keep it on air. It's been a public service free for everybody. And we want to keep it that way. But to do that we need like-minded souls who are on this mission with us to help us out. So if you're interested in becoming a patron for Pushing the Limits podcast, then check out everything on patron.lisatamati.com. That's P-A-T-R-O-N dot lisatamati.com. We have two patron levels to choose from, you can do it for as little as $7 a month, New Zealand or $15 a month if you really want to support us. So we are grateful if you do, there are so many membership benefits you're going to get if you join us, everything from workbooks for all the podcasts, the strings guide for runners, the power to vote on future episodes, webinars that we're going to be holding, all of my documentaries, and much much more. So check out all the details, patron.lisatamati.com, and thanks very much for joining us. Cyndi: One of the things that we do know about this genetic modification that's happening at the moment in the microbes is that there's a disease out there called Morgellons disease, you can look it up. At first the doctors just thought that everybody was a little bit weird and psychotic in a way, that there's sort of mental illness. But what would happen is like, on the, a cut would come here and you'd get a pink and an orange and a yellow and a red fiber that would just come out of your mouth or it might happen here or wherever you gotta cut that would be these fibers, colorful fibers.  So the doctors all said, ‘Oh, you just been rubbing on carpet. You just, you've got Munchausen this disease,' or whatever, whatever that, or you're hypochondriac, you know, but what they're really beginning to realize is that some of these microbes, now these are microbes that make fibers. They're associating these microbes with this disease that has gotten into our microbiome. And as a result, they make them. That's their job. So I kind of figure if I'm going to eat natural vanilla, if that bug that makes natural vanilla flavor, does that mean, like, who's gonna smell like vanilla? You know, like, I just wonder. And I make a joke about it but in actual fact, it's, it's no joke. No, they are like nature. And so I choose not to support them in any way. Lisa: No. And that takes a huge commitment. But that's, that's where we need to be heading towards and like you say, one step at a time. Cyndi: Just one step at a time. And if in a year, you're doing that, or even two years, it's better than for the next 30 years or three decades, you've not changed and you have more Morgellons disease, or you're scared of a virus called COVID. It's actually called SARS-COVID 2. COVID-19 is the disease. Our body has the ability to fight. But if we do not feed it the right ingredients, if we do not give it the lifestyle it needs, such as exercises, you do running and yoga, and if we don't give it sunshine, if we don't give it love and connection, if we don't breathe properly, and sleep, then we are going to be in trouble. And we will become vulnerable to SARS-COVID 2 or whatever else comes along. Don't be scared of an invisible thing. Lisa: Yeah, and this isn't mean, this is, you know, those are all my wheelhouse. And that's what I'm always preaching on every week is one of these health fundamentals that if we, in relation to the slide, as far as you know, if we were just focusing on building our immune system, and eating healthier, and doing more exercise, and things would actually be at least better off, even if we did manage to, you know, unfortunately contract it. And we don't want, listen, this whole journey that I've been on the last five years and listening to, you know, I've had hundreds of doctors, scientists, experts, like yourself, sharing their corner of the world's knowledge.  I have absolutely no faith anymore in the authorities, or to be honest, I have no faith in the standards of medical care, I have no faith. Even though you know, like, clinical evidence, can be manipulated, and pushed in a certain way to make something look like it's good and it's safe. Then you look at a lot of the clinical studies that have been funded by the industry that's promoting it, and you have to ask yourself, how independent was theirs? There's just, there's just holes all over the place. And what I think you and I are, you know, with our different expertise as and trying to do is to get people just to question. Just to not take whatever is being thrown at you propaganda wise or whatever it is to actually question, do the research yourself, start to look at it.  It is confusing and overwhelming at times. But when you take control and when you're faced with the big situations, like I have been in my life, unfortunately few times now, not just with mom's story. I've had to face and work things out. If it was up to the doctors, I would have no uterus. I'm about to go through IVF. I'm 52 years old. They told me four years ago, I will die if I do not have a hysterectomy because I had fibroids. Now why did I have fibroids probably because I was on the pill for 30 years. But that's another story. I refused to have my uterus taken out because I believe there was another way. It took me a year to work it out. But I found a way. I found another doctor who worked out exactly which of the fibroids it was a 10 minute operation that was gone. That was a year of suffering bleeding, anemia, blood transfusions every week, but I refused to have the hysterectomy because I wanted to preserve the chance to have a child. And now I'm 52 and I'm able to go through and I don't have it, I didn't die and I still got my uterus. I've only shared that story.  These are the things we have to question. We just work things out and we're just given a white little pill and it's gonna make things better and go away. And I'm sorry, it's not how biology works. It takes time and it takes effort and it takes grind and it takes research. But if you're willing to do that, you're gonna end up looking, you know, like you do at 61. Not like most people who have autoimmune diseases, who have diabetes, who have heart disease, who have all of the horrible things that happened to us.  If we can prevent some people going down that path, then you know, our job's worth doing. If we can help one person who's listening to this just to open their eyes, and you certainly opened my eyes today. I thought I knew a lot, but I know I don't know enough. I don't know enough. This is why I spend like hours every day studying. Every day is a study day, every day is a learning day, every day is a day where I get to connect with amazing people like you that can share another piece of insight that I'm like, ‘Wow, that's terrifying. But okay, let's do something about it'. Sorry I've gone on my slip ups.  Cyndi: You did brilliantly, because this is what's happening is there will be people like you that are proactive in your health. Then there'll be people who don't want to change. They'll go get their uterus out, they'll take that pill, they'll never eat the right foods. That's okay, we can't help them. But there is a group in the middle that are inquiring and questioning and saying there's got to be a better way. I just don't know where it is, how do I find it. So they're the people that I hope to get to, because people like you are proactive, you're already doing it, you don't need me. But it's the people in the middle that are going ‘I know there's a better way, I know I can do this, but I don't know where to go and I can't find it'.  Then they get this aha. And from that, aha, they change their ways from the SAD diet to a different diet. And once they start to feel better, then they go and they start exercising, or they may exercise first and then decide on their food. Then there's this unbelievable effect that happens. Then they become vocal with their family and friends. That's what we want, is that we need them out there being vocal. It's all right, there will be people that don't want to change, and I don't want to even change them. That's just not my market. It's not my people. But I am here for the people who go, ‘Oh, I want to know more. How do I learn more?'  That's why I guess Changing Habits is really more education. Even though we do programs and protocols, and we've got food, my main thing is to educate you is to get you on a program or protocol, and then go, now that you've done that we feeling better, what are the things that you need to learn in order for you to progress as opposed to degress. If you think that you can come on a program or program with me, and go back to your old ways, and still feel amazing, you're delusional, you cannot go back. You have to keep going. So my thing is, if you're coming on that journey with me, please be prepared to be on this and to make major changes in your life that are sustainable, and for the rest of your life.  It's not the one big thing we do once a year that makes the difference. It's those little things that we do every single day, like the five minutes of walking, the banana instead of the chocolate bar, or better quality chocolate instead of a chocolate bar because they're all shit. Lisa: Yeah. We gotta find some good chocolate.  Cyndi: You've done a terrible job of making chocolate. You've bastardize the whole thing. Lisa: Oh, no. Cyndi: Yes. So this is what I want to achieve and the more people that are awoken, the less will have chronic disease, and the less will be vulnerable to whatever comes along. So we know just by the statistics that have happened in the last 16 months, that the people that are vulnerable to SARS-COVID 2 are those with chronic disease. People like you people like me, we're not even, there's not even a death rate amongst us. It just doesn't happen. But it does with people with chronic disease, and it's not the age group, it's your health. And yet they're putting us into age groups because that statistics what happens at age— Lisa: You get all these diseases, because you've been doing all the stuff for so long and there is genetic components to it and pieces of the puzzle. I partly because I studied genetics, and I know that I actually have a, I'm missing one of the genes for respiratory protection. So I'm actually in a higher risk category, but I can know that and like that I can take my vitamin D's and my magnesium, my things. Whatever's going to help me be healthier and then be armed. I mean, my house is full of biohacking, gadgets, machines, things are back standing behind me. I'm ready for battle. Because I know that I can still go down because I have a genetic predisposition to certain things. However, you know, like I was an asmathic as a kid. Severe asthmatic, in and out of hospital all my childhood.  But because I now have my inflammation in my body under control, I don't have asthma anymore. We didn't know that when I was a child, what was causing it. We cut out dairy but that was about it. My parents didn't know what else, things like gluten that we talked about back then and we lived next door to an orchard that was spraying everything everywhere. So goodness knows, but now I don't have a problem with asthma. Now is that because I've changed my diet, my lifestyle and all that sort of thing? Yeah, probably because I am missing that gene completely. So I have no sort of respiratory protection. So I am more prone to that. There's different aspects that we need to be aware of.  One of the biggest, I think, things that, something that I'm big on is stress management, because stress is definitely going to, and this is something that I've been with personally, because I'm so driven and mission orientated. It's very hard not to have a high level of stress when you're operating. So anything that I can do to lower my stress levels, while still operating at a really high performance level, I'm into. That's the breath work. That's the meditation. That's the getting the sunshine that's having my little breaks, it's having my social time, all of those things that I've had to learn to prioritize along the way as well. Yeah, but again, I'm getting off topic. Oh, I've just lost your— Cyndi: I'm using my shop in the background. You're saying the right thing. We do know, and you've already mentioned, and that's epigenetics. So what is happening above the gene that turns the gene on or off? There's nutrigenomics? Yeah. What is the food that turns a gene on and off? There's also metabologenomics, which is, what are the metabolites are made by your microbiome, which you are 90% genetically microbiome? What are the metabolites that are being made by the microbiome that are turning my genes off? What is the- like in nutrigenomics? I love it, because we know that when we go into a state of ketosis, that we're not only changing the metabolism of the brain and what energy the body uses, but we're actually affecting genes being turned on and off from glutamate together. So these are the things that we are affecting as a result of just manipulating food, that's natural dynamics. Now, when manipulate what's happening in our body, with as far as the microbiome, if you go for a walk in the woods, and you come against some spore based bacteria, so such as bacillus, though you will breathe it in, you will touch it because you touched a tree, or a rock, or you've dug down into the dirt for some reason, or whatever, you will get this and it has the ability to increase your good bacteria in your microbiome. It can decrease the bad bacteria. This is going out into nature, we've shown this.  If you go gardening in a really good soil, you pick up a certain soil based bacteria that actually improves your serotonin and will give you a feeling of calm and helps in mental illness, there's psychobiotics out there that we know that certain ones improve serotonin, some improved dopamine, others GABA others noradrenaline. So we have this thing called metabologenomics now, where it switches it, you're not going down the excitatory path of good mind, but you're going down the calming path of GABA just by manipulating your microbes. And that is nature, breathing as you know, both you and I love our breathwork. Sunshine does it. So we are giving our evolutionary body the ingredients it needs to be the best. When you do not do this and you stay in a city. You never get out into nature, you don't see the sunshine, you've got screen on. You've lost those ingredients that the body has had cues for for 400,000 plus years. We're not an modern body we're still evolutionary. Lisa: Our DNA is old. Cyndi: We'll never survive on the lifestyle that this modern world is giving us. We can still live in a modern world, don't get me wrong. But we have to let the body know that it can have these other ingredients. So hiking, you know like it's one of my favorite things to do is put a backpack on and go hiking for five or six days. Or nobody sees me no WiFi. And if that's not your bag, go out for the day. Go into a park. If you're in Auckland, you know go to what's beautiful for Cornwall Park. Pet the cows and the sheep. Just go breathe that beautiful old trees in. Lisa: This is just so basic, isn't it? You know I lost my dad recently and people know the story a little bit. But he was 81 years old. My dad was unfortunately a smoker and that's what brought him in. I could never stop him smoking and that's what ended up being his demise but he was every day all day in the garden, out in the sunshine working physically hard, and he was 81 years old. Apart from what happened to him, which was an aneurysm of the stomach. So he had arthroscopic sclerosis from smoking, but he was powerful, strong, he was exhausted, at the end of the day, he would sleep fine, he had a natural rhythm to his life: get up, work hard, eat probably too much. And not always the best things, smoke way too much. But he had this natural rhythm and he worked all day. He was in the garden all day, and his hands were always dirty, and his feet always planted on the ground. And I really think that's why he got to 81 despite having smoked for 55 years, which is a disaster, obviously.  He probably would have carried on for another, 20 or 30 years, if he hadn't had that unfortunate thing, because he lived in this natural rhythm. He was strong, powerful and fit, despite all of the stuff that he was doing wrong, but just that natural rhythm. I saw this, and I was like, wow. We are artificially stuck indoors, stuck sitting, stuck in front of screens, we need to make time to go out, have that sunshine, get that vitamin D. This is science now, like a lot of the stuff that ancient traditions were telling us to do. Everyone's that's all woowoo and eerie theory, and there's no proof. Now science is starting to bring this proof out. That's really exciting for me, because then we start to see that these guys were right, there is acupressure pressure points and there is negative and positive ionization.  There is all of these things that people have known for centuries, and, you know, millennia sometimes, and our old DNA just cannot survive if we are only in this artificial environment, not going to do well, we're going to be going backwards in our longevity, when we actually should be going forward. We've gone forward up until now, because we've had incredible surgeries and people know about germs and we've done some brilliant things. But if we can combine that knowledge of nature in our ancient DNA, and anthropology and all of that sort of stuff, and then combine it with the knowledge that we have today, there's the power. Because I truly think that within the next 20 years, we're going to be seeing people living much longer lives, like I don't think that you are going to retire anytime soon, like your average 60 year old would have done 20 years ago, now that's lifting up, right. Then by the time you are ready to retire, it will probably be 150. You know, because that's what's coming at us, the change that's coming is just phenomenal. If we can keep ourselves well enough, in the meantime, to benefit from all this knowledge that's coming down the line. Cyndi: Yeah, and the longevity is important. But the wellness is also important, as you said, because most people been 15 years of their life, and that's the last 15 years of their life, in a chronic condition or with some disability of some sort. So if we can change that, by what we're doing. We've seen ancient cultures. And it has shown that these ancient cultures, as long as they got past the age of five, they could live to 100 110 120, the body is able to do that. It's just that back in those days, the problem was pregnancy right through to the age of five. But once you got past that, the ability to get to 100 was here. We are now past that point. We can get most people past the age of five. Although, in chronic condition. That's what's scary is that they're going to have that chronic condition. And they're going to be beholden to the drug companies and beholden to the medical profession for the rest of their lives. I don't have a problem with the medical profession and the medications that they use, because they are life saving at times. But what's happened is that mechanism, which is you have a heart problem, go to your cardiologist, let's not look at your gut or you're leaving your son or anything like that. Let's just check out your heart. Oh, you've got this take that drug, you know.  So that mechanism has taken over from the vitalism which is ‘Hey, let's check your whole lifestyle out. Let's see what you're doing what you're eating, your son, your connections, everything like that. Let's start changing them before we need to go down the route of mechanism'. Vitalism is prevention. But where mechanism is needed is when, like, let's just say you've been in a car accident, you've broken a leg, get to the hospital, you don't get them asking you about your lifestyle. Fix your leg. So they're both important. It's just that mechanism has taken over from this very natural, holistic vitalistic way of living. If we go back to that, then the need for emergency care is going to get less and less or chronic diseases. We'll have acute problems that we might need another.  This is where I'd love to see the narrative go at the moment and I'm watching your prime minister, as well as my prime minister. They haven't said a thing about this. All they're doing is social distance, lockdowns, masks that don't work, the vaccine, that's the narrative. What happened, what, 15 months ago, just imagine this, that both our prime ministers said, right, we're shutting down McDonald's, Kentucky Fried Chicken, all foods that have got crap in it, we're stopping the genetic modification of any food coming into our country, because you're lucky you don't grow genetically modified foods.  Stop all of that, we're going to give you the time to go out and exercise and to give you money to go out and do this and get sunshine and blah, blah, blah, blah, blah, blah. If they've done that, can you imagine the state of health in New Zealand and Australia at the moment? It would be incredible.  Lisa. That would not be appropriate. You will be pissing off a lot of big companies. And this is what you know, people need to understand, like we tend to think, and like, you know, don't get me wrong, I have a lot of fantastic doctors and things and scientists and things that I work with, who I love, and we need doctors and so on. But the narrative is that they have all of the answers and that they are the only people that have the answers. That isn't necessarily the truth. There are big powers at play. I'm going to sound like a conspiracy theorist when I say that, and that's a word that people use in order to label you and discredit you.  But let's look at what is actually going on. Like in this case with the vaccine, I don't wa

In today's episode we are joined by Cyndi O'Meara to discuss JUST Egg, a vegan egg substitute made from mung beans, that is strongly marketed as “cholesterol-free” and “one of the most sustainable protein sources available”. We discuss cholesterol, explore the term “natural flavours”, and uncover the myths surrounding water consumption and carbon dioxide emissions, which are very popular arguments used by some members of the vegan community. We then dive into the importance of checking your sources, how to apply this knowledge beyond this specific product, and so much more. Head to https://www.stephlowe.com/podcasts/331 for show notes, episode transcripts and more.

In today's episode we are joined by Cyndi O'Meara to take a deep dive into saturated fats and our flawed dietary guidelines – where they started and why they are perpetuated to this date. We take a closer look at the 2020 paper, “Saturated Fats and Health: A Reassessment and Proposal for Food-Based Recommendations” and present the current evidence regarding saturated fat intake, cardiovascular disease and total mortality, and what we now know are protective effects against stroke. I hope you this conversation with Cyndi and I. Head to https://www.stephlowe.com/podcasts/325 for show notes, episode transcripts and more.

Kristina’s wonderful guest this week is Cyndi O’Meara, who is not only an inspiring nutritionist, author, and founder of Changing Habits whole foods and The Nutritional Academy educational program, but her first book Changing Habits, Changing Lives had a huge impact on Kristina’s life. Inspiring her to change some of her own habits and life choices, Kristina … Continue reading "#70: Cyndi O’Meara – Change Your Food Habits, Change Your Life and The World – Your Dream Life Podcast"

Cyndi O'Meara, Happy Birthday Cyndi O'Meara is here for the full hour to discuss how to read labels properly. She is the Author of the best selling book "Changing Habits." We have an educational show today, so stick around! Cyndi O'Meara Cyndi is an internationally acclaimed nutritionist, author, and documentary maker. She is the founder of Changing Habits which is an educational health and nutrition business. Cyndi has authored and self-published ‘Changing Habits Changing Lives’ prior to creating the documentary What’s With Wheat? in 2016. What’s With Wheat? investigates how the modern agricultural practices of wheat growing has produced a product that is making people more susceptible to disease. Reading Labels with Cyndi O’Meara of Changing Habits Back in the early 90's, Cyndi was writing columns for an Australian newspaper. After trying to write about margarine, she was silenced and told she couldn't publish that article. Tenaciously, she kept on writing and telling the truth. Cyndi got picked up by Penguin Publishing Australia! Two books later, one recipe book, and one documentary later, she has a multi million dollar company. Cyndi just wants to enable everyone to make better choices so they too can enjoy greater health throughout their lives. Cyndi recently reached out to Rich Roll, founder of a popular egg substitute company. Rich Roll recently made a false claim about how much carbon dioxide chicken eggs produce. Cyndi, as a nutritionist, wanted to get to the bottom of it. She went through every single one of the ingredients on his egg substitute, and she found that 4 ingredients that are made synthetically. There were no whole foods! Cyndi O'Meara is committed to reading labels and making sure that the foods that we ingest are in their whole state. Going Organic and Colors Go organic. Find a health food store that you enjoy and trust, but remember it's not always a large chain store. Last year has really woken us up. Try and become an activist simply with your food purchases. It is as simple as that. Many synthetic colors can cause adverse effects. In Australia then number their artificial colors 1-300. Here, in the US, we only have a few. The most popular dye here in the US is red dye #40 which has been tied to hyperactivity in children. Multiple studies published in journals such as Pediatrics, The Lancet, and Journal of Pediatrics demonstrate that some children with ADD/ADHD may be adversely affected by artificial food dyes. Thank You! A big thank you to our guest Cyndi O’Meara! Check out Cydni’s website here to learn more about "Lab To Table" and how to eat whole, healthy foods. Thank you to all of our One Life Radio listeners. We truly appreciate each and every one of you, so If you’d like to hear more from One Life Radio, please subscribe to our podcast. If you have any hot ideas or burning questions, email us at info@oneliferadio.com. Bernadette loves hearing from listeners. And, last but never least, thank you to our sponsors. We couldn’t do the show without you; Crazy Water, Sunwarrior, Enviromedica, Flunada, VEGWORLD Magazine, Castor & Pollux, Paleo Magazine, the Well Being Journal and the ISSN. Visit our sponsor page for some great offers just for One Life Radio listeners!

In today's episode we are joined by Cyndi O'Meara to discuss food replacements from birth until death. We look specifically at products including Pediasure, Glucerna and Similac, an infant formula, highlighting problematic ingredients including vegetable oils, sugar, artificial sweeteners and those made via synthetic biology. This is essential knowledge that you can apply when interpreting any food or beverage label. We then provide you with the alternatives, why examining food from a vitalistic point of view is so important and so much more. Show Notes: Head to https://www.stephlowe.com/podcasts/319 for show notes, episode transcripts and more.

My guest for Episode 26 of the Regenerative Journey is Cyndi O'Meara. Cyndi has been an advocate for healthy food production and consumption for many years. Her training was inspired by the need to understand why humans have survived for millennia and now are in the middle of a global health crisis. Cyndi is outcomes driven and an advocate for food production and processing transparency. She is particularly critical of the use of Glyphosate in farming and its insidious infiltration throughout our environment and our bodies causing much of the current ill health and chronic disease seen in our populations today. Her Nutrition Academy offers people protocols and practices to renew and manage their health and wellbeing...  To start a dialogue and converse more about topics raised in this podcast, please visit The Regenerative Journey Podcast Facebook Group.  Episode Takeaways:  Cyndi had wanted a farm since a teenager, and to marry a farmer and have 12 children! | Her intention for buying her current farm was to help people get well using the farm as a retreat | She then decided that she didn't want to put the capital into the farm to create this kind of business, and instead changed the vision to the grazing cattle, using permaculture and syntropic farming practices | Her grandfather was an organic corn farmer in the US in the 1950s and her mum was the oldest of 11, and a member of the largest haemophilic family in world | Cyndi’s other grandfather was a NZ organic farmer | Cyndi attended University of Colorado and studied about food and culture, to help answer the anthropological question of how did man survive? | She studied to be dietitian in Australia but this study didn’t align with the anthropology she had studied | Cyndi started writing for a local paper where she was able to express her thoughts, until her articles began to conflict with conventional thinking and commercial interests - these articles later became her book | She offers programs and protocols for food and health in her Nutrition Academy program |She calls out fake foods, GMO 'food' and advocates for food system transparency | Synthetic biology and genetic modification is used to produce a myriad of food and fibre products, with horrendous consequences when eaten, worn or when they ‘escape’ in to Nature | Food irradiation to sanitize food is a problem, killing biome and nutrient value, and is being used more often in Australia to 'make food more safe'! | Health problem stem from problems in the paddock where food is grown, especially where glyphosate is used | The driver of human ill health is Big Ag, not the need to regenerate human health | Imprinting of diet when baby is in utero and the children will seek out that same food (and drugs) once born | Cyndi’s father was a pharmacist then chiropractor which meant he understood mechanism then moved to an understanding of vitalism | Dr Don Huber is a Glyphosate expert Cyndi has worked with. Glyphosate stops the critical shikimate pathway which is essential for amino acid metabolism and kills good microbes in soil and in our guts. It kills the good microbes that are needed to make essential amino acids | Chronic disease now everywhere can be attributed to the use of Glyphosate and other agriculture sprays such as arsenic, lead and DDT | In the1960s 4% of people had a chronic disease, now 38-40% of children have a chronic disease, for 65 years + and above the figure is 80% | Not just food important, lifestyle, mental state, exercise, following passion etc | Cyndi home schooled her children  | Currently incensed by the governments poor understanding human health  | If Cyndi was in government she would slowly remove all fake foods | Her genius is deciphering info and put it thru a vitality and a cultural history perspective  | Cyndi is outcomes focused, the outcome of creating well being in her client | Conversations of change often happen around the kitchen table sighting  an example of her friend who moved to an outback station and changed the food and cooking ethos of the men there with outstanding results | One of her inspirations is Dr Natasha Campbell Mcbride |  Better to put effort now in the kitchen than put the time into the docs waiting room later | Episode Links:  Changing Habits - Cyndi O’Meara’s website Lab to Table - book |  New version of Cyndi’s original book Changing Habits  Nutrition Academy - Cyndi’s online nutrition course Land to Market - Australian Holistic Management project Breathe - book by James Nestor Dr. Don Huber - Professor Emeritus of Plant Pathology at Purdue University ‘What the Bleep do we Know !’ - documentary  ’Manifesting Matisse’ - book by Michelle Nielsen The Hidden Messages in Water -   book  by Masaru Emoto Joe Dispenza - chiro and author   Bridging Science & Spirit - book by Bruce Lipton Biology of belief - book by Bruce Lipton Dr Natasha Campbell Mcbride  The Fat Emperor Podcast -  Ivor Cummins  The Highwire Podcast - Del Bigtree  Evolve w/ Pete Evans Podcast - Pete Evans London Real Podcast - Robert F Kennedy Jnr  Up for a Chat podcast - Changing Habits 100 Not Out Podcast - Marcus Pearce & Damian Kristof Gemtree Wines - McLaren Vale, SA

In today's episode we are joined by Cyndi O'Meara to discuss synthetic biology, genetically modified organisms and our food supply. You will learn about this relatively new science using microbes, that is replacing natural processes which are considered too expensive, unfeasible, too slow, or not profitable by the food industry. We discuss ingredients including citric acid, ascorbic acid, xanthan gum, synthetic stevia and ListShield and we take a closer look at popular products including plant based or vegan meats and so much more. Head to https://www.stephlowe.com/podcasts/313 for show notes, episode transcripts and more.

Cyndi O’Meara, nutritionist, author, speaker and founder of Changing Habits joined me to talk about making choices for a healthier, longer life. We also chat about her documentary “What’s with Wheat?”.   You can also watch this episode at www.DrRonEhrlich.com. ----- TIME TO TAKE CONTROL OF YOUR HEALTH? Join me in my online health programs. ----- CONNECT WITH ME You can ask questions via social media using my Instagram or Facebook or YouTube page.  

In today's episode we are joined by Cyndi O'Meara to discuss glyphosate, the active ingredient in the weed killer, Round-Up (amongst many other products). You will learn the health and environmental consequences of glyphosate exposure, including its antibiotic-like nature and the impact this has on food intolerances and gut health, auto-immunity, autism, cancer and more. We update you on the court cases and multi-billion dollar pay-outs made by Bayer (Monsanto) and explore the recent announcement by countries including Mexico who are aiming to achieve a total ban of glyphosate by 2024. I hope we inspire you to take action, remembering that you have the power and that every decision you make truly counts. Visit https://www.stephlowe.com/podcasts/289 for show notes, episode transcripts and more.

View the show notes for this episode: http://amyinnes.com/2020/08/11/podcast-episode-nine/ During this episode, I chat to Cyndi O'Meara about her wholefood education journey, the power of food and how much of a impact it has on our well being. Cyndi shares so many truth bombs about the food industry and the chemicals that are in so many products. Cyndi is an expert when it comes to wholefoods and she shares so much of that knowledge to us. Cyndi talks about how it doesn't need to be difficult to change your eating. How you can make little steps towards changing your diet. That we need to stop going to the supermarkets and start going to farmers markets, small local stores and start growing your own food. Cyndi opens up about the food industry, sharing impactful stories about the chemical ingredients in products at supermarkets. Throughout this episode Cydni and I discuss the importance of becoming educated about the food we are putting into our bodies and how much of a impact they can have on our physical and mental well being. How eating wholefoods boosts our immune system, takes away sickness and changes our life. The wealth behind large food companies and how much power they have on us. We talk about being aware of buzz words such as gluten, fat free etc they are marketed at being healthy but are not and how we can pick up on these signs. Cyndi talks about the current issues with Covid and how the steps that we are told to take aren't solving the issue at hand. She shares ways that we can make a change and how to keep a positive mindset during this time. Listen to this in conversation episode now to begin your journey to filling your body with wholefoods and how this has the power of changing your physical and mental well being. See omnystudio.com/listener for privacy information.

We spend an hour looking through the lens of anthropology, nutrition and vitalism with Cyndi O’Meara, author of ‘Changing Habits, Changing Lives’ (once just a book, now an entire movement).Cyndi's wisdom is born of deep scientific research and understanding, coupled with a refreshing awe for the body's innate healing potential.We journey back to her childhood (where seeds of big pharma skepticism were sown), talk all things success (and being an anti-statistic), how she embraces the Japanese concept of Ikigai, and why becoming a farmer at age 50 was a peak-fulfilment moment.Cyndi’s unwavering commitment to human health - and the rich, juicy life it facilitates - makes this conversation a feel-good reminder of your own innate strength. Listen. Absorb. Enjoy.SHOW NOTESCyndi’s childhood in a household that shunned western medicine and looked to food, chiropractors, physical activity and the outdoors for health. No vaccinations, no antibiotics, no painkillers.Why having a family of haemophiliacs set her up to question Big Pharma.Her sense of following a path which was intended for her.How studying chiropractic reinvigorated her love of nutrition and vitalism. She shares a beautiful story about a farmer who transitioned to organic growing techniques (but took a little longer to apply this philosophy to his body). Her experience growing abundant food harvests in pots.Her ritualistic habits of picking fresh herbs, doing the daily crossword and preparing a breakfast from scratch.Her CADA start to the day.Why she questioned her beliefs while parenting.Her tips for packing food for travel.Why food is her only focus as a consumer, rather than fashion or home renovations.Becoming a farmer in her 50’s, a long held dream for a food bowl and retreat.Parenting by example and not following trends.Why raising a close-knit family of conscious humans is her greatest achievement.The philosophy of vitalistic consciousness as opposed to mechanism.The power of community.How to boost immune function to boost health to boost resilience.Her definition of success.The power of science blended with history.What is Ikigai, and how can it help shape a meaningful life?LINKS YOU'LL LOVEChanging Habits, Changing Lives - Cyndi O'MearaCyndi O'Meara OnlineAtlas Shrugged - Ayn RandThe Japanese philosophy of IkigaiSupport the show (https://www.buymeacoffee.com/futuresteading)

At the age of 50, Cyndi O'Meara had lower back pain, pain in her hip, finger pain, dull skin, dull hair, weight gain and a few other health issues. For most of her adult life, Cindy was in the habit of eating real, wholesome food but her health was still suffering. As a dietician and nutritionist Cindy suspected the issue might be food. She was right! Food, real food was causing the pain and inflammation in her body. Thankfully, Cindy knew what to do to restore health and vitality to her body.

An insightful conversion with Cyndi O’meara on the Ancestral Eating for Optimal Health. We cover many topics like veganism,  processes foods, ketosis, glyphosate, modern agriculture, regenerative farming,  plant based meat analogues and much more   Bio:    Cyndi is about educating. Her greatest love is to teach, both in the public arena and within the large corporate food companies, to enable everyone to make better choices so they too can enjoy greater health throughout their lives.  Her unique, surprisingly simple yet extensively researched but down-to-earth approach, challenges and encourages others to eliminate unhealthy habits and has inspired thousands to make smarter choices about the food they choose to put into their body.   Cyndi confronts her audiences, whether within the public or corporate sectors, she has the courage to call out deception and misinformation and believes in arming people with the tools and resources to reach their goals.   By educating people on food choices, how to read food labels, why diets don’t work, and how drugs can affect your total well-being and vitality, Cyndi empowers them to make long lasting changes with simple and achievable steps on how to create healthier habits. Topics discussed:   Cindy’s origin story Anthropology Vegan vs Vegetarian diets Belinda Fedke The privilege of Veganism Veganism and Tribal Societies Food vs Supplements Veganism and Environmentalism Textured Vegetable Proteins Gourmet Farmer Is Mono-crop Veganism better for the environment? Modern day meat production Dr Zach Bush et al.- Regenerative Farmer/ Permaculture Methane Production and Fructose Malabsorption Organic Nutrient Dense Minimal Eating In 2019 - 38% to 40% have a chronic disease in Australia The Benefit Fasting from Anthropology Seasonality Ketosis State Fasting mimicking diet Dr Jack Kruse - Sunlight Food is Light Food based nutrients vs supplements- the entourage effect- phytonutrients Leptin Resistance Soil Ecology Mycorrhizal fungi Eating seasonally and locally Spices and Salt Probiotics from the soil Processed Foods and Shelf Life Glyphosate and Listeria Glyphosate and Plant Based Foods Glyphosate and Mono-crops Glyphosate and Microbiome Shikamate pathway disruption Haemophilia and AIDS Vegan meat products Leghemoglobin Having a food philosophy What are food flavours Iron storage in the body and heart attacks Are processed vegan foods healthy? Questioning your farmer Being responsible for your health Cindy’s top gut health tips Healing the Gut Fermented Foods Gaps Diet    Brought to you by:   Nourishme Organics your online shop for Organic Foods Products   https://www.nourishmeorganics.com.au/   Shop online today and use code Cindy for 10% off Organic Food Products   https://www.nourishmeorganics.com.au/collections/organic-food-products    Connect with Cindy O'meara   Website- https://changinghabits.com.au/   Connect with Kriben Govender:    Facebook- https://www.facebook.com/guthealthgurus Instagram- https://www.instagram.com/guthealthgurus Youtube-https://www.youtube.com/c/guthealthgurus?sub_confirmation=1 Gut Health Gurus Facebook Group: https://www.facebook.com/groups/nourishmeorganics/ Deuterium Depletion Support Group : https://www.facebook.com/groups/mitowellness/   Download links               If you enjoyed this episode and would like to show your support:   1) Please subscribe on Apple Podcasts, give us 5 stars and leave a positive review     Instructions:   - Click this link  https://itunes.apple.com/au/podcast/gut-health-gurus-podcast/id1433882512?mt=2   - Click "View in Itunes" button on the left-hand side - This will open the Itunes app - Click the "Subscribe" button - Click on "Ratings and Reviews" tab - Click on "Write a Review" button   Non-Itunes users can leave a Google Review here: https://goo.gl/9aNP0V     2) Subscribe, like and leave a positive comment on Youtube   https://www.youtube.com/channel/UCq5KxLvGIY4r6SqNaAphEUw?sub_confirmation=1   3) Share your favourite episode on Facebook, Instagram, and Stories 4) Let your friends and family know about this Podcast by email, text, messenger etc   Thank you so much for your support. It means the world to us.

Today, we continue the conversation with an experienced couple who’s mission to be the most authentic, innovative, and impactful whole food company in the world is taking shape! Based on the Sunshine Coast of Australia, Howard & Cyndi O’Meara have their sights on Generational Health with their thriving company “Changing Habits”.Their mutual eclectic backgrounds are what I believe has them serve their community in a unique and profound way: Howard began as a teacher then into the Police force where he was selected as Prince Edwards’ long-time NZ personal bodyguard then becoming a team Chiropractor traveling the world with NZ rugby, BBall, Rugby union, BMX, surf life saving, iron man and the best of all Beach Volleyball where we fell in love with him! All the while, Cyndi was focusing on her passion for nutrition but couldn’t stomach the traditional teachings at Uni so headed off for what was then “alternative” caveman research in Colorado to uncover more. Upon her return to Australia, she tried her hand at pre-med and Chiropractic where she met Howard. Her heart wasn’t fully in it and she focused on family for the next yrs, including traveling across all of Australia in a supped-up bus for two years with all three kids. Then, in 1998, she wrote her first book “Changing Habits, Changing Lives” – which was an instant best-seller. It became evident that the world was receptive to her controversial ideas around nutrition – she no longer had to sit on the sidelines but began speaking her message to very open ears! Though the local newspaper would ask her to retract her stories denigrating margarine, we all know that her rants on the goodness of butter are but one of the topics where she is having “the last laugh”.About 10yrs ago, Howard approached Cyndi with the creative vision that they could bring their OWN products to market to accentuate the message she was gathering crowds around week in and week out. They began with an initial order of 500kilos of their “ultra-healthy salts” which sold out immediately. Having 35 staff at their most prosperous, today, they import over 6 tons of their salt to their loyal community of Health nuts!The Goods on Cyndi & Howie:Cyndi is about educating. Her greatest love is to teach, both in the public arena and within the large corporate food companies, to enable everyone to make better choices so they too can enjoy greater health throughout their lives. Her unique, surprisingly simple yet extensively researched but down-to-earth approach, challenges and encourages others to eliminate unhealthy habits and has inspired thousands to make smarter choices about the food they choose to put into their body.Cyndi has been included in the Australian Financial Review and Westpac 100 Women of Influence Awards for 2016, 2016 Australian Organic Retailer of the Year Finalist and within Queensland, Australia received the Sunshine Coast Sustainable Business Woman of the Year 2016 and Finalist for the Sunshine Coast Business Awards.Contact Cyndi & Howie: Facebook: @cyndiomeara “Changing Habits” Website: www.changinghabits.com.au Cyndi’s TedX Talk: https://youtu.be/5wWR4SIjdY4Go to http://www.bit.ly/InTheGamePodcast to become part of this growing community of DREAMERS!

Today I am joined by Cyndi O'Meara, founder of changing habits changing lives, and nutritionist for over forty years to talk about nutrients to boost your overall health and therefor your immune system. It is important to practice good health all year around not just in a time of crisis so today Cyndi sheds inside into nutrients, supplements and lifestyle habits we can all implement for long term health. Find Cyndi:Website: https://changinghabits.com.auBlog post: https://changinghabits.com.au/10-simple-tips-to-boost-your-immunity/Instagram: https://changinghabits.com.au

Ingredients like "natural flavorings & colorings" and "rosemary extract" sound benign...until you dig deeper and find out how these terms misrepresent the ingredients that are actually in our food. Today, nutritionist Cyndi O'Meara of Changing Habits, and author of "Lab to Table," peels back food labels, revealing the dark underbelly of the food industry: how our health is being sacrificed for profit. Cyndi defines terms and explains how we're in a new age of biotechnology that allows chemists to genetically modify micro-organisms (not just crops) and insert them into our food. And then said micro-organisms are labeled with familiar names like "citric acid." Cyndi discusses questionable ingredients in synthetic meats and foods labeled "natural." And she also offers suggestions for how to avoid becoming lab rats in this grand experiment. The first step is to take our health into our own hands. This includes buying local food, from trusted farmers, and getting back into the kitchen, making meals out of single-ingredient foods.  Visit Cyndi's website: changinghabits.com.au  Become a member of the Weston A. Price Foundation here.  Check out our sponsor: Ancestral Supplements

In episode 252 The Real Food Reel, we are joined by Cyndi O'Meara, nutritionist, best-selling author, international speaker and founder of Changing Habits. In today's episode Cyndi and I explore lignans, and plants more specifically and what has happened to our tolerance levels following the increased use of antibiotics and herbicides and therefore, a disrupted microbiome. We speak about glyphosate and the Australian court cases that have been announced this year, the carnivore diet and longer term gut health and all about functional nutrition and how you can learn more to change your health, and maybe even your career.   Follow Cyndi online: https://changinghabits.com.au/ Learn more about Cyndi's Functional Nutrition Course: http://bit.ly/32epZb7 Listen to RFR 233 Big Agriculture, the Soil Microbiome, & Holistic Farming, even if You Live in an Apartment with Cyndi O'Meara: http://thewellnesscouch.com/rfr/rfr-233-big-agriculture-the-soil-microbiome-holistic-farming-even-if-you-live-in-an-apartment-with-cyndi-omeara Click below to download transcript: The post RFR 252: Myth-Busting, Functional Nutriton and the Microbiome with Cyndi O'Meara appeared first on The Wellness Couch.

Cyndi O'Meara is a nutritionist, filmmaker, best-selling author, TEDx speaker, and founder of Changing Habits. Cyndi is passionate about teaching people how they can make better choices in their lives in order to enjoy greater health throughout their life. In this episode, we talk about her documentary 'What's With Wheat?', where she shares some fascinating information about wheat. You can also watch this episode at www.DrRonEhrlich.com. For more information visit Changing Habits website ----- WANT TO TAKE CONTROL OF YOUR HEALTH? Join me in my online health programs. ----- CONNECT WITH ME You can ask questions via social media using my Instagram or Facebook or YouTube page.

In episode 233 of The Real Food Reel, we are joined by Cyndi O'Meara, nutritionist, film maker of ‘What's with Wheat?', best-selling author, international speaker and founder of Changing Habits. In today's episode, Cyndi and I discuss holistic farming and permaculture and how you can create your own version of this, even if you live in an apartment. We explore the soil microbiome and the impact of glyphosate on our microbiome, the importance of knowing your farmer and where your food comes from, the catch when it comes to the term “organic” in relation to green leafy vegetables and so much more. Follow Cyndi online: https://changinghabits.com.au/ Read ‘The Miracle of Minerals for Health: https://changinghabits.com.au/blog/the-miracle-of-minerals-for-health/ Listen to RFR 81 What's with Wheat with Cyndi O'Meara here: http://thewellnesscouch.com/rfr/rfr-81-whats-with-wheat-with-cyndi-omeara Click below to download transcript: The post RFR 233: Big Agriculture, the Soil Microbiome, & Holistic Farming, even if You Live in an Apartment with Cyndi O'Meara appeared first on The Wellness Couch.

"But people have been eating meat for years..."  "Bread has been a staple since the beginning of time and no one had a gluten problem back then..."  We've all heard these remarks before, and in fact, they're not wrong. But thousands of years ago, people ate these things as they came from Mother Nature, not pumped with chemicals and additives our modern food cultured has introduced. So how can we get back to those basics, eating real food the way it was intended? In this week's episode of the Food Matters Podcast, James talks with healthy living expert, Cyndi O'Meara and they tackle that exact issue, plus how to get back to eating the foods that will lead to an optimal life. Cyndi is a nutritionist, best-selling author, international speaker and founder of 'Changing Habits'. Not your standard nutritionist, Cyndi disagrees with low-fat, low-calorie diets, and believes that cheat days are an important part of a well-balanced diet.  She must be doing something right because she maintains a healthy weight and has never (in her whole life!) taken an antibiotic, pain-killer, or any other form of medication.  In Episode 22 of the Food Matters Podcast with Cyndi O’Meara, you will learn: How Cyndi has avoided using conventional medications her whole life Why wheat, once a staple, is now causing gut related issues Cyndi’s approach to diet, eating well, and eating sustainable and chemical free What foods make up an ideal, gut-supportive diet Non-food elements that help to support gut health The four P's that lead to a strong, healthy body How to spot a phony health product in the stores  Cyndi's take on the supplement industry  How to live a healthy lifestyle on a budget  Cyndi's tips on raising kids that choose a healthy lifestyle 

Cyndi O’Meara is a nutritionist, best selling author, international speaker and founder of the food company, Changing Habits. When Cyndi graduated with a BSc majoring in Nutrition from Deakin University in 1984, her special interest was ancestral foods. But at the end of her degree, she was so disillusioned by the standard nutritional guidelines, that she paved her own path — staying clear of the low fat diets of the day, and causing plenty of controversy in the process. Her groundbreaking book Changing Habits Changing Lives became an instant bestseller and from there, she has grown a successful organic food company, started a certified online education program and filmed a groundbreaking documentary, What’s With Wheat? Head to https://melissaambrosini.com/167 for full episode resources and more inspiring weekly episodes. I’ve known Cyndi for many years, and have been *itching* to have her on the podcast. This is a woman with a powerful message, an unfailing passion for creating wellness, and a wealth of expertise to share. She’s someone who’s not afraid to go against the grain (pun intended!) and speak hard truths... and I know you’re going to be as blown away as I was by the knowledge-bombs she drops in this conversation. So if you want to find out the truth about what wheat is doing to our health, uncover the harmful farming practices keeping us sick, and discover the best way to change your diet and heal your body… this episode is for you. In this episode we chat about: Her epic morning routine (11:10) The inspiring story of how she got to where she is today (13:39) The inspiration behind her epic documentary, What’s With Wheat? (17:58) The massively harmful herbicide you want to avoid at all costs (25:26) The common diseases that people don’t realise are caused by wheat consumption (29:18) How to swap out wheat in your diet (and why it’s imperative to make this change ASAP) (35:27) The truth about properly prepared wheat for better digestion (39:20) How to make your own sourdough (43:17) How to detox harmful chemicals from your body (and why this is so essential for full wellness) (44:18) Plus so much more! This episode is brought to you by Samina Sleep the most epic, next level, toxic free sleep system there is. Sleep is so important and Samina makes sure you get the deepest, most rejuvenating and healing sleep possible. It’s completely tox-free, which means no nasty chemicals, flame retardants or VOC’s. It also has no springs or metal anywhere (which means you are safe from attracting any WiFi or electricity to your body whilst you sleep. To find out more and get 10% off your Samina head to www.melissaambrosini.com/samina and use the code MATRIBE. See acast.com/privacy for privacy and opt-out information.

Cyndi O’Meara is a nutritionist, filmmaker, best-selling author, educator, international and TEDx speaker and founder of Changing Habits. She published her bestselling book Changing Habits Changing Lives in 1998 and from there she has grown a successful organic food company, established a certified online education academy (Functional Nutrition Academy) and made a groundbreaking documentary, ‘What’s With Wheat?’. Cyndi is an educator; her greatest love is to teach people, in order for them to make better choices in their life, so they too can enjoy greater health throughout their life. Her down-to-earth approach challenges and encourages others to eliminate unhealthy habits and has inspired thousands to make smarter choices about the food they choose to put into their body. This is one packed episode and we cover so much: -Why is everyone suffering from food intolerances and particularly wheat -The remarkable benefits Cyndi experienced when she gave up wheat -The association of glyphosate and round-up in the wheat fields and the link to auto-immune diseases, Alzheimersimers, dementia, autism and many more -How these sprays affect our gut microbiome  -Where to begin with educating yourself with what is happening in our food industry -Clean labelling - what is it and what it means? -What to ask your local farmer about the quality of the produce?  For full show notes and resources head to: mywellnesspie.com/changing-habits-changing-lives

On July 17th 2018 The Up For A Chatters interviewed the author of WhiteWash, Carey Gillam.  That interview was a prelude to today’s podcast.  While Carey’s interview and book is about the corruption, greed and political issues with Monsanto and Roundup, Cyndi continues the story of roundup, going through the history, the health effects and Listen In The post UC 296: Glyphosate and Roundup causing a train wreck with our health with Cyndi O’Meara appeared first on The Wellness Couch.

This week I chat with the amazing Cyndi O'meara. Cyndi is a nutritionist, creator of the documentary "whats with wheat ?", Best selling Author of "Changing habits, Changing Lives", a renowned speaker and she even has a certified online education program. She does some amazing work and we cover loads of super relevant topics. You can check her out at @changing_habits or @changinghabitsfarm , listen to her podcast "up for a chat", https://changinghabits.com.au or her education program at https://fn.academy.

  Cyndi O’Meara is a nutritionist, documentary creator –‘What’s With Wheat?’, best-selling author, educator, international speaker and founder of Changing Habits and Functional Nutrition Academy. Cyndi graduated with a BSc majoring in Nutrition from Deakin University in 1984, her special interest was ancestral foods. At the end of her degree she was so disillusioned by the nutritional guidelines that she paved her own path and stayed clear of the low fat diets of the day, and not without controversy. Her groundbreaking book Changing Habits Changing Lives (1998) became an instant best seller and from there she has grown a successful organic food company, certified online education program and ground breaking documentary. Cyndi is about educating, her greatest love is to teach people, in order for them to make better choices in their life, so they too can enjoy greater health throughout their life. Her unique, surprisingly simple and down-to-earth approach challenges and encourage others to eliminate unhealthy habits and has inspired thousands to make smarter choices about the food they choose to put into their body. By educating people on how to read food labels, why diets don’t work, and how drugs can affect your total well-being and vitality, Cyndi confronts her audiences with new truths and empowers them to make long lasting changes with simple and achievable steps on how to create healthier habits. Cyndi has been included in the Australian Financial Review and Westpac 100 Women of Influence Awards for 2016,2016 Australian Organic Retailer of the Year Finalist and within Queensland, Australia received the Sunshine Coast Sustainable Business Woman of the Year 2016and Finalist for the Sunshine Coast Business Awards.   What You’ll Learn in This Interview The food we eat nowadays, what is it doing to our body How to solve health problems of mid-40s About Cyndi's book and documentary ‘what's with wheat’ What does wheat in its present day is doing to us …… and much more!   Episode tweetables Today I have a very special guest, author of book & documentary @whatswithwheat and creator of @changinghabits Listen to @cyndiomeara today on Get Honeycutt! http://bit.ly/2AbBSFr “Feel full of energy, have clear mind and shed brain fog with losing weight!” says @cyndiomeara Listen on iTunes http://apple.co/2xQV05z #warrenhoneycutt #health #fitness #podcast Back pain, joint pain, anxiety, migraine, putting on weight, dry skin - how they all can be solved easily without any prescription! Advice from Nutritionist @cyndiomeara Listen here http://bit.ly/2yzpWtj #warrenhoneycutt #health #fitness #podcast   Connect with Cyndi: Changinghabits.com.au Whatswithwheat.com What’s with wheat on Amazon   Download this Episode & Subscribe on: iTunes Stitcher Spreaker Pocketcasts Google Music TuneIn     “To share insights from renowned Health, Nutrition and Fitness experts to enrich lives. To give truths and principles that allow Wholeness of Body, Mind and Spirit and pave a path to lives of abundance, energy, enthusiasm and passion!" - Warren Honeycutt

Please join us Wednesday, September 6, 2017 at 4:00 p.m. PST and 7:00 p.m. EST for a live show with host Denise Messenger.  Our special guest is Cyndi O'Meara. Cyndi is a nutritionist, author and documentary maker. We will be talking about her book, "Changing habits, Changing Lives." She started Changing Habits in 1990, from her regular newspaper column on nutrition. In 2009, Cyndi added sustainable and ethically grown staple pantry products to the health and nutrition brand, and the company has grown exponentially, exporting to over 23 countries. Cyndi has built a strong social media following and has launched an online 12 month accredited nutrition training course. She is currently building a 60-acre organic food bowl in the Sunshine Coast hinterland which will be used as an education centre for sustainable farming practices. You asked for it and we deliver.    

One day I was researching rice bran oil for our Low tox community. I didn’t have to look far when I found Cyndi’s research on it and over the years since, Cyndi and I have met and exchanged like minded chats on food industry motive, back door deals done to skew our understanding of what makes a healthy food mix, and I knew there was no one better to invite onto the show to share our listener’s biggest food confusion issues today. We talk about fats, sugars, wheat, meat and more in a serious debunking session to leave you clearer on what ‘eating healthy’ really means. Cyndi is a nutritionist on a mission to help people live healthy minus stress and shame. Life’s too short for all that, so enjoy the show and bring your note pad - it’s one of those! Show notes and sponsor offers can be found at https://www.lowtoxlife.com/podcast/ 

Dr. Veronica Anderson, Host, Functional Medicine Specialist and Medical Intuitive interviews Cyndi O’Meara about The Secret behind Wheat. How much do you know about the food you eat? Cyndi O’Meara is a nutritionist for over 30 years who helps people make better choices in their lives in order to enjoy a healthier future. She wrote the best seller book, Changing Habits, Changing lives back in 1998. And now, she has made a ground breaking documentary that educates the people on how to take control of their health. On this episode, she shares her journey on how she decided to get rid of wheat. She explains about the impact of wheat to our health and what can be done to avoid it. She offers a program called “6 Weeks No Wheat” which provides a step by step program on what you can eat, what you need to look for and how to change your lifestyle.   Time stamps: 02:36 – Why she got of wheat 07:05 – The evolution of wheat 11:06 – What’s with sour dough 17:05 – Hybridization vs. Genetically Modified 20:01 – Manifestation of eating too much wheat 24:50 – Wheat presence on medicines and other products 30:05 – Tips for changing habits 33:37 – The 6 Weeks No Wheat program

The great wheat controversy -- is the problem with the grain, or the ways we process and consume it? However you feel about wheat, you’re probably using it – and not just as food. Judy and Roy talk with nutritionist and author Cyndi O'Meara about the many ways wheat is grown, processed, and consumed, and what's revealed in her new documentary on the subject.

Dr. Veronica Anderson, Host, Functional Medicine Specialist and Medical Intuitive interviews Cyndi O’Meara about The Secret behind Wheat. How much do you know about the food you eat? Cyndi O’Meara is a nutritionist for over 30 years who helps people make better choices in their lives in order to enjoy a healthier future. She wrote the best seller book, Changing Habits, Changing lives back in 1998. And now, she has made a ground breaking documentary that educates the people on how to take control of their health. On this episode, she shares her journey on how she decided to get rid of wheat. She explains about the impact of wheat to our health and what can be done to avoid it. She offers a program called “6 Weeks No Wheat” which provides a step by step program on what you can eat, what you need to look for and how to change your lifestyle.   Dr. Veronica Anderson’s Links: LinkedIn Facebook Twitter Pinterest Instagram   Book: Changing Habits, Changing Lives - Cyndi O’Meara   Time stamps: 02:36 – Why she got of wheat 07:05 – The evolution of wheat 11:06 – What’s with sour dough 17:05 – Hybridization vs. Genetically Modified 20:01 – Manifestation of eating too much wheat 24:50 – Wheat presence on medicines and other products 30:05 – Tips for changing habits 33:37 – The 6 Weeks No Wheat program _______________________________ Dr. Veronica Anderson is an MD, Functional Medicine Practitioner, Homeopath. and Medical Intuitive. As a national speaker and designer of the Functional Fix and Rejuvenation Journey programs, she helps people who feel like their doctors have failed them. She advocates science-based natural, holistic, and complementary treatments to address the root cause of disease. Dr. Veronica is a highly-sought guest on national television and syndicated radio and hosts her own radio show, Wellness for the REAL World, on FOX Sports 920 AM “the Jersey” on Mondays at 7:00 pm ET.   To get started transforming your health, schedule a consult HERE.  

We are so excited to have a very special guest with us Cyndi O'Meara of Changing Habits. Cyndi is a Nutritionist, Film Maker, Author, Speaker, Educator and Founder of Changing Habits. I had the pleasure of meeting Cyndi when she was filming Dr. Terry Wahls for her amazing film: ‘What’s With Wheat?’ Cyndi graduated with a BSc majoring in Nutrition from Deakin University in 1984 & formed a special interest in ancestral foods. At the end of her degree she was so disillusioned by the nutritional guidelines that she paved her own path and stayed clear of the low fat diets of the day, and not without controversy. Cyndi is about educating, her greatest love is to teach people, in order for them to make better choices in their life, so they too can enjoy greater health throughout their life. Her unique, surprisingly simple and down-to-earth approach challenges and encourage others to eliminate unhealthy habits and has inspired thousands to make smarter choices about the food they choose to put into their body. Join us as we hear from Cyndi about her movie, focus and top tools for guiding your life of BAM. Join us Saturday, June 3rd at 10am PST LIVE and up your volume with PaleoBOSS Lady and Nicki Bove.

One of our absolute favourite revolutionaries out there doing such incredibly courageous work in the health industry with such love and heart.   In this episode, we dive into…   • How to change your unhealthy habits and empower yourself to get amazing results   • The power of setting intentions for manifesting exactly what you want   • Getting back to the basics of what works for us to be healthy and simplifying your diet   And…   How to ensure you’re giving your children the most important start to their life in their health throughout your pregnancy.     SHOW NOTES: http://timandness.com.au/​092-cyndi-omeara     Cyndi O’Meara is the Founder of Changing Habits and not your typical nutritionist. Cyndi disagrees with low-fat, low-calorie diets, believes chocolate can be good for you and thinks cheating and eating yummy food is an important part of a well-balanced diet. Cyndi must be doing something right because she maintains a healthy weight and has never (in her whole life!) taken an antibiotic, pain-killer or any other form of medication.   Cyndi is a passionate, determined and knowledgeable speaker on health issues and uses her education and experience to help others improve their quality of life so they too can enjoy greater health and longer lives.   Concerned by the state of our health system and the lack of educated consumers, Cyndi explores relevant and confronting issues such as cancer, diseases, diets, drugs and medication and asks people to make a choice about what they are willing to consume.   Her unique, surprisingly simple and down-to-earth approach challenges and encourages others to eliminate unhealthy habits and has inspired thousands to make smarter choices about the food they choose to put into their body. By educating people on how to read food labels, why diets don’t work, and how drugs can affect your total well-being and vitality, Cyndi confronts her audiences with new truths and empowers them to make long lasting changes with simple and achievable steps on how to create healthier habits.   Since the success of her two bestselling books ‘Changing Habits, Changing Lives’ and its accompaniment ‘Changing Habits, Changing Lives Cookbook’, Cyndi is in high demand both nationally and internationally as a keynote speaker. And she has a new documentary out, called “What’s with Wheat?” which is educating people about wheat and why it is linked to so many health problems.     As always...   If you liked this episode, please…   1. Subscribe, Rate & Review!   2. Share this with someone who you know will find this valuable     PS.   Join us over at the Extraordinary Life Revolution: www.timandness.com.au/joinrevolution  

Wheat intolerance is undeniably a growing health epidemic. In today's podcast we are joined by Cyndi O’Meara, a veteran pioneer of the nutrition industry and creator of the incredible "What's With Wheat?” documentary. Cyndi is passionate about educating people to make conscious choices with their health beginning with the foods we consume from farm to table. What's With Wheat? is a critical look at the history of wheat, what has been done to it at a genetic level and the ripple effect playing out on human health. This podcast is a must-listen for those who want to be empowered by the choices they are making with wheat consumption. *****DISCLAIMER: The information provided on FX Medicine is for educational and informational purposes only. The information provided is not, nor is it intended to be, a substitute for professional advice or care. Please seek the advice of a qualified health care professional in the event something you learn here raises questions or concerns regarding your health.*****

Summary: In this episode I speak to Cyndi O'Meara about how wheat affects us.  We get into farming, cultures and how they eat, physical & mental health, monocultures and most importantly what you can do about it. Cyndi O’Meara is an internationally acclaimed nutritionist, author, documentary maker and founder of Changing Habits, a health and nutrition business. She has been researching and challenging diet conventions to inspire people to make smarter food choices for more than 30 years. Changing Habits, started in 1990 with Cyndi’s regular nutritional newspaper column. In 1998 Cyndi self-published Changing Habits Changing Lives, which is an international best-seller, selling over 60,000 copies to date and translated into 3 languages. This year Cyndi launched a documentary ‘What’s With Wheat’ which investigates the growing epidemic of wheat intolerance and why after eating wheat for thousands of years, it has been linked to so many health problems. The documentary features 14 global experts in science, research, health and well-being from Australia, United States, England, America, New Zealand and India including Dr Perlmutter, Sarah Ballantyne, Dr Terry Wahls, Dr Natasha Campbell McBride, and Dr Vandina Shiva who shed the light on how the harvesting and processing of wheat has changed over the years. The documentary ‘What’s With Wheat’ warns that modern agricultural practices of wheat growing, the incresased use of chemicals and pesticides on crops has produced a product that is making people more susceptible to disease.  Over 150,000 people globally saw it within the first week of its launch. Links: What's with Wheat Trailer & More Info: https://whatswithwheat.com/ In this particular episode you will learn: - How Cyndi took control of her own diet to overcome all of the issues she was having including anxiety - Cyndi noticed that her anxiety was stoked by wheat - "Health is not separated by the neck" - Cyndi talks about how we would gain and lose weight seasonally essentially to continue the species - Why alcohol affect some people more than others - How cultures have adapted to their local diets around the world - How Dr Kelloggs impacted eating habits - How Ancel Keys demonized fat and pushed low fat diets.  Making sugar a dominant food source - What are monocultures - What is Glyphosate, how is it used and what it does to us - "We've exchanged infectious disease for chronic disease" - Cyndi explains what the neural tree is - What you can do to get started  

In this week's real wellpreneur interview, I'm speaking with Cyndi O'Meara of Changing Habits. With a lifelong passion of nutrition, Cyndi began doing 1:1 consultations in the 1980's, but it was after her children were born that she wanted to move away from working 1:1 to creating a bigger company giving her more time freedom. [...]

In this incredible episode of Wellness Women Radio we are thrilled to have the AMAZING Cyndi O’Meara on the show talking about What’s With Wheat, the groundbreaking documentary proving why wheat has sparked a modern day health epidemic and is the culprit behind so many of our issues. Cyndi is a world renowned nutritionist, author Listen In The post WWR 43: What’s With Wheat with Guest Cyndi O’Meara appeared first on The Wellness Couch.

In Episode 81 of The Real Food Reel we are joined by Cyndi O'Meara, Nutritionist, best selling author, international speaker and founder of Changing Habits. Her ground breaking book, Changing Habits Changing Lives (1998), became an instant best seller and from there she has grown a successful organic food company, certified online education program and ground breaking documentary, ‘What's With Wheat?'. Cyndi and I discuss this fascinating documentary, which is one you should all experience. Press play and click here to access your copy of ‘What's With Wheat?'. Show Notes: What's with Wheat? Changing Habits Education Seminar 2016 The post RFR 81: What's with Wheat with Cyndi O'Meara appeared first on The Wellness Couch.

I recently ran across this fascinating documentary called "What's with Wheat". It investigates the growing epidemic of wheat intolerance and why after eating wheat for thousands of years, it is now resurfacing to be linked to so many health problems. I love how the documentary explained how today's wheat is so much different than wheat from our ancestors. And that's just one crucial piece of the puzzle. The documentary also explains: - what has changed in our wheat that is now causing a huge increase in cealiac and non-cealiac gluten sensitivity. - how modern agriculture has affected our wheat crops. - why we as a society are getting sicker and sicker, including a rise in autoimmune diseases. - what we can do to make change to not only improve our own health but the health of our children and future generations. I knew right away I wanted to have the producer of the film- Cindi O-Meara - on my show. Cyndi O’Meara is a nutritionist, best selling author, international speaker and founder of Changing Habits. At the end of her Bachelor degree in Nutrition she was so disillusioned by the nutritional guidelines that she paved her own path and stayed clear of the low fat diets of the day, and not without controversy. This is an especially insightful interview for anyone who has ever been told they are gluten sensitive, or have been wanting to try a gluten free diet. No matter what you decide to put i your body, make sure you are informing yourself of 

Ep. 203, Cyndi O'Meara and the What's With Wheat MovieIn this episode, Stacy and Sarah talk to Cyndi O'Meara of ChangingHabits.com.au and producer of the What's With Wheat documentary movie about making such an ambitious project and talking to so many experts!  Click the picture above to be taken to iTunes If you enjoy the show, please review it in iTunes!The Paleo View (TPV), Episode 203: Cyndi O'Meara and the What's With Wheat MovieIntro (0:00) News and Views (0:56)Our guest is Australian Cyndi O'Meara of Changing Habits! Also maker of a new documentary What's With Wheat (featuring Sarah!) Cyndi has a fascinating history!Her mom had 7 brothers, all with haemophilia, which she suspects might due to lead chemicals on the family corn farm in Iowa But the Australian branch did not have health problems and Cyndi wanted to figure out how with an elimination diet So many health benefits right away! The best she'd felt in a decade. She realized that wheat was the number one issue with her and went on to research and discover why that is It's a part of Sarah and many people's health journey to understand what factors contribute to your health. The movie ends on a positive note of "just cook tasty food! It's easier than you think!" Everyone is influenced by Fat, Sick and Nearly Dead Rodney Ford was the only person she could find around Australia talking about gluten and wheat. Everyone was so fascinating that she included extended interviews with all the experts. All the experts were given the same questions, but gave very different answers. When she interviewed Stephanie Seneff, her mind was blown, particularly about the shikimate pathway.The shikimate pathway is a metabolic process that every lifeform except animals use to create certain amino acids. Because animals cannot make these amino acids because they cannot do the shikimate pathway, they are essential amino acids that must be obtained in food There were so many topics that there wasn't time to cover in the documentary. Maybe a What's With Wheat 2?! Sarah is a big fan of documentaries for fun, so it was special to see herself in one. Everyone had a great message and perspective, and one question that they were an expert in. Cyndi is constantly combating skeptics who doubt that non-Celiac gluten sensitivity exists (she often links them to Dr. Fasano). Changing Habits has a series of education programs to help people to learn because learning, particularly in diet and nutrition for doctors, will be the key to spreading the healthy message. Why can't we have our health message go viral when, for example, Ancel Keys was bad and incorrect health message that went viral as anti-saturated fat propaganda. Continued studies find different information when further research is done, but we don't quickly update our understanding. Only 8-11% of grants are funded so research is very limited. Particular for following up of hypotheses. And scientists are overworked as well as they try to keep finding research that will be funded with the limited funds available. 100 hour weeks hurt Sarah's health. Also, science is being misrepresented by sensationalist media. Remember: generally one study won't change the overall scientific consensus. Saturated fat does cause insulin resistance, but there's a evolutionary reason for it. Generally, you'll find for every weird quirk of the human body, there's a reason it got to be that way. Find Cyndi's documentary at Whatswithwheat.com (And the prices are in Australian dollars, so they'll be 30% off in US Dollars!) You'll find former TPV guests Mark Sisson, Terry Wahls (who wrote the forward for The Paleo Approach), Joel Salatin (who wrote the forward for Beyond Bacon). Also, Pete Evans who's partner Charlotte Carr has been on the show. Also Sally Fallon, who we've talked about. Should be interesting, considering Sally and Joel aren't necessarily anti-wheat. This might be a great resource for someone who doesn't want to do paleo but might be benefited by eliminating wheat. Thank you for listening! Outro (48:19) Support us by shopping through links on our sidebars, please!

Cyndi O’Meara live at The Wellness Summit 2015. Cyndi explores where we have gone wrong with our health. Don’t miss this empowering discussion about taking responsibility for YOUR health. Are you listening to your body whispers… or waiting for its yells? Come on a journey to discover how you can awaken your body’s innate intelligence. The post UC 162: The Wellness Summit 2015 with Cyndi O’Meara appeared first on The Wellness Couch.

Our special guest today is Cyndi O'Meara. Not your typical nutritionist, Cyndi disagrees with low-fat, low-calorie diets, believes chocolate can be good for you. Amazingly, she has never taken an antibiotic, pain-killer or any other form of medication her whole life! The one thing that was clear from this podcast is that she is a passionate, determined and a wealth knowledge. Sit back and enjoy as she shares with us how she helps others improve their quality of life so they too can enjoy greater health and longer lives. Learn more at 180 Nutrition.   In This Episode: Where we are going wrong from a nutritional stand point With so many 'diets' out there, where the best place to start is The simplest nutritional changes that make the greatest difference on our health Why you shouldn't eat breakfast cereal Cyndi's daily routine And much much more... Transcript     Hey, this is Guy Lawrence of 180 Nutrition and welcome to today’s health sessions. Today, we have an awesome guest here in store. I know we always say that but it’s true. She is Cindy O’Meara. I believe she is one of Australia’s leading nutritionists and she often appears on TV and radio and has a massive amount of experience, and get this, at 54 years old, I think she’s an amazing example of health. She’s never taken an antibiotic, a painkiller or any other form of medication her whole life. I think that’s incredible and she certainly got a lot of energy and a lot of knowledge and it was awesome to tap into that for an hour today. We get into some fascinating topics. The big one that stands out in my mind is deceitful food labeling. Some of the things that are going on with manufacturers is quite jaw dropping and scary. Looking back as well, this is why we started 180 in the first place and the 180 Superfood because I was working with cancer patients with weight training programs and we couldn’t access any really decent supplementation back then, especially protein and whole foods, making them much more accessible for them anyway. That’s where 180 started if you didn’t know. Anyway, so we get into food labeling lies. The first place to start with all this information out there, Paleo, Keto, Mediterranean, low carb, I’ve always got confused out now. She really simplifies it and how to work out what’s best for yourself and where to go first if you are struggling with them things. We tap into her own daily habits and philosophies on life as well because she’s in such amazing shape. It was great for her to share her bit of wisdom on all that too. I have no doubt you’ll enjoy. The internet connection does drop in and out slightly here and there but all and all, it’s all good and sometimes it’s beyond our control with Skype but the information is [00:02:00] there and you persevere, you’ll be fine. Thanks for the reviews coming in as well. We had a great one yesterday saying, “Superfood for your years, buy a highway to health.” It’s always appreciated. I know you’re probably driving a car, walking the dog or whatever it is you’re doing in the gym and you go, “Oh, yeah, yeah, yeah. I enjoy the guy’s podcast, I’ll give a review, you know,” and then go and forget about it which is what I would do anyway because I’m pretty forgetful like that. If you do remember, leave us a review. They’re greatly appreciated and we read them all and yeah, they help us get this message out there. If you’re enjoying it, that’s all I ask. Anyway, let’s go over to Cindy, this is another great podcast. Enjoy. Okay, let’s go. Hi, this is Guy Lawrence. I’m joined with Stuart Cooke. Hi Stu. Stuart Cooke: Hello mate. Guy Lawrence: Our fantastic guest today is Cyndi O’Meara. Cindy, welcome to the show. Cyndi O’Meara: Thank you. Guy Lawrence: Look, with all our guests that come on, we generally end up intensively looking into the guests more as the interview gets closer. I’ve been listening to a lot of your podcasts over the last few days and it’s clear that you’re very passionate and knowledgeable, so I’m hoping to extract a little bit of that and get it into today’s show. It’s a pleasure to have you on; I really appreciate it. Cyndi O’Meara: Yeah, no worries. Guy Lawrence: Just to start, have you always been into nutrition? Is this or has this been a thing that’s evolved over time? Where did it all start for you Cyndi? Cyndi O’Meara: Well, I’m from a fairly different family you could say. My dad was a pharmacist who then, after 6 years of pharmacy, realized that, and this was in the 50s, realized that pharmacy wasn’t the way to health. He went from New Zealand to the USA and went to Palmer College of Chiropractic, he became a chiropractor. He learnt the difference between mechanism, philosophy and vitalistic philosophy and had us kids and chose never to give us medications unless it was a life [00:04:00] threatening situation. We ate well, we had an outdoor lifestyle; we just lived a different life. We never went to the doctors unless I broke a bone. I remember going twice because I broke bones. I’m 55 and I’ve never had any medications, no antibiotics, Panadols or anything. Then he gave us a really outdoor lifestyle, travelling and we traveled 3 months around the world, we skied, we went skiing a lot. When I got a love for skiing, I thought, “Well, I don’t want to go to university. I want to ski.” Read Full Transcript Here: http://180nutrition.com.au/?p=20482

High cholesterol is something over 6 million Aussies have to their name – but what does it mean? Is it a normal part of ageing? And are there risks outside of heart disease for having high cholesterol? We ask Up For a Chat co-host and world-leading nutritionist Cyndi O’Meara all the big questions. The post 100NO 40: Cholesterol with Cyndi O’Meara appeared first on The Wellness Couch.