Podcasts about with wheat

Cyndi O'Meara is a leading nutritionist, filmmaker, best-selling author, TEDx Speaker and Founder of Changing Habits and The Nutrition Academy. She has been a trailblazer in the natural health space for several decades. Long before there was more widespread awareness of the dangers of hyperprocessed foods, Cyndi has been an advocate of whole food nutrition as well as using ancestral lifestyle patterns as a guide for wellness in the post-industrial era. She has been involved in so many projects that have brought more awareness to the issues of chemically-based agriculture, low carbohydrate diets and so much more. Cyndi also co-hosts a podcast called, “Up For A Chat” with hundreds of episodes covering a large range of topics.Cyndi's WorkWebsiteThe Nutrition AcademyChanging Habits BookUp For A Chat Podcast'What's With Wheat?' DocumentaryMy WorkWebsiteConsultationInstagramYoutubeTwitter/XSpotifyAppleLinktree

Cyndi O'Meara is 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.   Cyndi graduated with a degree in Nutrition from Deakin University  where 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, steering clear of the low-fat diets of the day. Her groundbreaking book ‘Changing Habits Changing Lives' became an instant bestseller and from there she has grown a successful whole food company, developed a range of healthy eating programs and a certified online course, and released an acclaimed documentary ‘What's With Wheat?'.   Cyndi educates people so they are empowered to know better, eat better and live better – because educating people about whole food is the key to a rebellion and everyone deserves to know exactly what they are eating. changinghabits.com.au

With Wheat taking a week off in Europe, Edwin brings on Seal to break down the last two weeks of the Midwest, as well as preview the upcoming Fete and Smash Factor.

Jared Ramirez is the CEO of Enviromedica, and a gut health expert. We learn something new about our gut microbiome every time he's on the show. Today he explains the correlation between our brains and our gut and how a healthy gut can help alleviate stress and lessen depression. And, the type of probiotic you take is important, so you want to do your research you're taking the one that fits your specific needs. Visit enviromedica.com for more resources on gut health, and check out their amazing line of probiotics.  Cyndi O'Meara joins us to talk about the corporations that own our food supply and how we can fight against over-processed foods taking over our grocery stores. 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. In 2016, she created the documentary ‘What's With Wheat?' exposing how modern agricultural practices of wheat growing has produced a product that makes people more susceptible to disease. Learn more about Cyndi at changinghabitsusa.com.Thank you to our sponsors!enviromedicaThe Weston A. Price FoundationChildren's Health Defense - Order Robert F. Kennedy's latest book, "The Real Anthony Fauci" today!sunwarrior - Use the code OLR for 20% off your purchase!Ice Shaker - Keeps drinks ice cold all day!Vegworld MagazineWell Being JournalThorne - Get 20% off your order and free shipping!

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? 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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

Cyndi O'Meara is a nutritionist, best selling author, documentary maker and founder of food company Changing Habits and education platform The Nutrition Academy.  Cyndi graduated with a Bachelor of Science majoring in Nutrition from Deakin University back in 1984 - with her almost 40 years in the industry making her the DOYEN of Nutrition in Australia.  Her groundbreaking book Changing Habits Changing Lives has been the seed of thousands of transformations for individuals and families alike right around the world, and her message now gets shared via her books, foods, online education programs with The Nutrition Academy and her groundbreaking documentary, What's With Wheat.  Cyndi has grown Changing Habits from a book to a major player in nutrition and education today. She puts a lot of the success down to her decision to play a bigger game and follow a manifestation process. We discuss all of this and more on an engrossing episode of The Wealth Faculty.  Find out more about Changing Habits at https://changinghabits.com.au/ Find out more about The Nutrition Academy at https://thenutrition.academy/   12:25 - Never give up on your dreams 28:12 - Cyndi on Manifestation 35:44 - Cyndi on Synchronicity 55:29 - Meditation is not enough   If you've loved this episode, I would love it if you gave it a 5-star RATING in the Apple Podcasts app :) If you're feeling really generous, a review is always appreciated! If you're yet to subscribe, you can do so on your favourite platform - Spotify https://pre.fyi/twf-spotify Apple https://pre.fyi/twf-apple Google https://pre.fyi/twf-google Youtube https://pre.fyi/twf-youtube Take care,  Jason  

Our Guest: Cyndi O'Meara is 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. Cyndi graduated with a degree in Nutrition from Deakin University in 1984 where 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, steering clear of the low-fat diets of the day.  Her groundbreaking 1998 book ‘Changing Habits Changing Lives' became an instant bestseller and from there she has grown a successful whole food company, developed a range of healthy eating programs and a certified online nutrition course. In 2016 Cyndi released the acclaimed documentary ‘What's With Wheat?' which received 150,000 downloads globally in the first week. 2020 brought LAB TO TABLE, the completely revised, updated and extended version of Cyndi's bestseller, Changing Habits Changing Lives. Cyndi educates people so they are empowered to know better, eat better and live better - because educating people about whole food is the key to a rebellion and everyone deserves to know exactly what they are eating. You can find out more about Cyndi and Changing Habits at changinghabits.com.au Topics Discussed: - Cyndi's journey into Nutriton, whole food living, regenerative farming and knowing where your food comes from - The story of wheat and why there is an increase in intolerances - Glysphophate dangers when it comes to our health + where/how it gets into our food supply - Knowing where your food comes from and why this is important - How to get started with eating more of a wholefoods based diet - So much more!

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!

Happy Monday! Junior had a great weekend! Both Junior's and Bernadette's NFL teams won this weekend, so they're happy! Bernadette is wondering what the Super Bowl will be like this year in the midst of a pandemic? Who knows! We have a great show coming up today! At the half, we have Cyndi O'Meara, Founder of Changing Habits talking about what ingredients we need to add to our life to have a happy holidays, so stick around! First up, we have Stephanie Toups talking about Self Care, so let's get started! Stephanie Toups Stephanie is a consumer advocate professional particularly focused on safety in food and personal care products. She became fascinated with the industry when she was diagnosed with a thyroid autoimmune disorder while pregnant with her second child. Stephanie has always been fascinated with education and holds both an undergraduate and Master’s degree in Accounting and Finance from Texas A&M University. She is a Certified Public Accountant and has owned and operated numerous businesses in the Dallas area. The Importance Of Self Care Self care at the heart of it is the relationship to self. Rather than narrowly defining self care to a strictly beauty or physical element, it’s really a much broader scope. Weaving self care into the work place and Into the work day is so important! Work self care into your day, no matter what. Especially during a pandemic, our needs for self care have changed. We can’t forget men in the self care mix! For Junior, he doesn’t think that self care is promoted as much to men as it is to women. Stephanie agrees! Take the word “should” out of the sentence “self care.” Take time in the morning to identify what you need the most during the day. Pick a day that you designate for ultimate self care! Stephanie says to ignore the buzz words and the "buzz products" that might be in your line of sight when you are in line to check out. Be aware of the toxicity that is in self care products. Most people are aware of the toxicity of genetically modified foods, but many forget about self care sets like perfumed soaps and soaks. 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. Ingredients For A Healthy Holiday Everything on Cyndi's site using ethos! Ethics! To be the most authentic, innovative and impactful whole food company, Cyndi and Changing Habits makes sure that everything that they sell is to the utmost standards. 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. Cyndi says that she can tell if a company is a "thinker" or a stinker by just looking at the ingredient list on the packaging! Changing habits only uses fair trade and non GMO ingredients in all their products. At Changing Habits, they believe that educating people about whole food is the key to a rebellion. They believe that everyone has a right to understand what makes food healthy. Changing Habits believe that when we know better, we eat better. When we eat better, we live better. And when we live better, we create a ripple effect that impact generations to come. Cyndi knows that everyone wants to eat healthfully. Cyndi O'Meara knows that most people know that eating healthy is important.  Thank You! A big thank you to our guests, Stephanie Toups and Cyndi O'Meara! Check out Cydni’s website here! Follow Stephanie on instagram @toupsyturvy!

Happy Monday! Junior had a great weekend! Both Junior's and Bernadette's NFL teams won this weekend, so they're happy! Bernadette is wondering what the Super Bowl will be like this year in the midst of a pandemic? Who knows! We have a great show coming up today! At the half, we have Cyndi O'Meara, Founder of Changing Habits talking about what ingredients we need to add to our life to have a happy holidays, so stick around! First up, we have Stephanie Toups talking about Self Care, so let's get started! Stephanie Toups Stephanie is a consumer advocate professional particularly focused on safety in food and personal care products. She became fascinated with the industry when she was diagnosed with a thyroid autoimmune disorder while pregnant with her second child. Stephanie has always been fascinated with education and holds both an undergraduate and Master’s degree in Accounting and Finance from Texas A&M University. She is a Certified Public Accountant and has owned and operated numerous businesses in the Dallas area. The Importance Of Self Care Self care at the heart of it is the relationship to self. Rather than narrowly defining self care to a strictly beauty or physical element, it’s really a much broader scope. Weaving self care into the work place and Into the work day is so important! Work self care into your day, no matter what. Especially during a pandemic, our needs for self care have changed. We can’t forget men in the self care mix! For Junior, he doesn’t think that self care is promoted as much to men as it is to women. Stephanie agrees! Take the word “should” out of the sentence “self care.” Take time in the morning to identify what you need the most during the day. Pick a day that you designate for ultimate self care! Stephanie says to ignore the buzz words and the "buzz products" that might be in your line of sight when you are in line to check out. Be aware of the toxicity that is in self care products. Most people are aware of the toxicity of genetically modified foods, but many forget about self care sets like perfumed soaps and soaks. 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. Ingredients For A Healthy Holiday Everything on Cyndi's site using ethos! Ethics! To be the most authentic, innovative and impactful whole food company, Cyndi and Changing Habits makes sure that everything that they sell is to the utmost standards. 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. Cyndi says that she can tell if a company is a "thinker" or a stinker by just looking at the ingredient list on the packaging! Changing habits only uses fair trade and non GMO ingredients in all their products. At Changing Habits, they believe that educating people about whole food is the key to a rebellion. They believe that everyone has a right to understand what makes food healthy. Changing Habits believe that when we know better, we eat better. When we eat better, we live better. And when we live better, we create a ripple effect that impact generations to come. Cyndi knows that everyone wants to eat healthfully. Cyndi O'Meara knows that most people know that eating healthy is important.  Thank You! A big thank you to our guests, Stephanie Toups and Cyndi O'Meara! Check out Cydni’s website here! Follow Stephanie on instagram @toupsyturvy!

In this episode of Sense Making in a Changing World, I am speaking with my dear friend Cyndi O'Meara - best-selling author of Changing Habits Changing Lives, nutritionist, activist, film-maker, TEDx speaker, and founder of Changing Habits wholefood company and the Changing Habits Farm. Cyndi is a thought leader pushing the boundaries of our understanding of what is good food - uncovering what is wrong in our current food system - why it is making us so sick. For cyndi, everything begins and ends with food.In this conversation we explore permaculture, health and good food. We've actually been collaborating for some time on her farm and through my course, The Incredible Edible Garden Course which she also offers through her Nutrition Academy.Cyndi graduated with a degree in Nutrition from Deakin University in 1984 where 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, steering clear of the low-fat diets of the day. Her groundbreaking 1998 book Changing Habits Changing Lives became an instant bestseller and has now been updated and revised - now called Lab to Table: The Truth a bout Food - Change the Way you Eat |Step by step guide. In 2016 Cyndi released the acclaimed documentary What’s With Wheat?’ which received 150,000 downloads globally in the first week. Cyndi educates people so they are empowered to know better, eat better and live better - because she believes educating people about whole food is the key to a rebellion and everyone deserves to know exactly what they are eating. This is what permaculture is all about.Find out more about permacultureHead on over to my 4 part permaculture series . You can also explore the many free permaculture resources in my Youtube and blog.We definitely need more permaculture leaders everywhere to activate communities and facilitate regenerative practices and healthy food cultures and systems. I invite you to join the Permaculture Educators Program with others from 6 continents - a comprehensive online course that includes the Permaculture Design Certificate and the only online Permaculture Teacher Certificate anywhere. Check out the Incredible Edible Garden course above for a comprehensive permaculture gardening program.To support free permaculture education for young people in refugee camps - the Permayouth groups in Uganda and Kenya - please donate to Ethos Foundation - the registered charity associated with the Permaculture Education Institute. We pass on 100% of your donation.We also invite young people everywhere to join the Global Permayouth Festivals each month and weekly meet-ups.Morag GambleI acknowledge the Traditional Custodians of the land on which I live, play and work - the Gubbi Gubbi people - and pay my respects to their elders past present and emerging.Thank you to Rhiannon Gamble for sound editing and Kim Kirkman for the music.

Happy Furry Friday! It is furry Friday! We are excited to announce our furry Friday pet sponsors, Castor & Pollux! As the leader and maker of America’s #1 organic pet food, Castor & Pollux has set a new standard with the most comprehensive portfolio of purposeful pet food. Bernadette is tired from hula-hooping, yes, hula-hooping. Junior says the buccaneers game was good, but he was a little disappointed in Tom Brady. We are excited to announce Natalie Buxton of Operation Kindness with Cyndi O'Meara on at the half! Natalie Buxton Natalie is a passionate animal welfare advocate with expertise in marketing and development. As Director of Marketing and Communications for Operation Kindness, she develops strategy and storytelling to grow the organization's presence in North Texas and save more lives. Natalie has worked in animal welfare for 7 years, both with Operation Kindness and Best Friends Animal Society. She holds a bachelor's degree in marketing from Texas Woman's University. Natalie lives in Richardson, TX with her husband, Ry, her 11year-old black cat, Oliver, and her 7 year old cocker-spaniel mix, Pippa. Operation Kindness Operation kindness has been around since 1976! Wow! A lot of people don’t realize that they have been in the community that long. Operation kindness is a no kill shelter! They also provide low income families with food for their furry family members. Families can turn to operation kindness for more than just an addition to their family. They can also help with blankets, cat litter, and animal accessories like collars! Please consider signing up for a reoccurring monthly donation of even a small amount like 5 dollars. Operation kindness is almost done with their new building addition in Carrollton! They have added a large dog wing, medical wing, and more! How awesome!  Listen to the full show to hear more animal success stories and how operation kindness came together to become the amazing resource it is today! 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. Changing Habits Recipes Cyndi is the creator of the film and book What's With Wheat? and noticing that people are taking well to her information on wheat. People are starting to question more what is in their food like round-up and other pesticides. Cyndi O'Meara is from a family that has not done well with health. Cyndi's mother was born at a time where lead and DDT was prevalent in their society. She has then changed all the chemicals in her life and is living a life free of illness! Cydni says you can change your life by seeking with your wallet. If you change your mind, you can change the world! Bern said you can speak with your feet and send a powerful message! Bernadette asks Cyndi if she abides by the clean 15 and the dirty dozen list, Cyndi says it's not that easy. It is more about knowing where your food comes from, and looking at the source and even changing the source to your own back yard if you can! Listen to the full interview to hear what Cydni has to say on her cook book, and what some her favorite recipes are, so be sure to listen to the full podcast! Thank You! A big thank you to our guests, Natalie Buxton of Operation Kindness and Cyndi O'Meara! Check out Cydni's website here! 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.

Happy Furry Friday! It is furry Friday! We are excited to announce our furry Friday pet sponsors, Castor & Pollux! As the leader and maker of America’s #1 organic pet food, Castor & Pollux has set a new standard with the most comprehensive portfolio of purposeful pet food. Bernadette is tired from hula-hooping, yes, hula-hooping. Junior says the buccaneers game was good, but he was a little disappointed in Tom Brady. We are excited to announce Natalie Buxton of Operation Kindness with Cyndi O'Meara on at the half! Natalie Buxton Natalie is a passionate animal welfare advocate with expertise in marketing and development. As Director of Marketing and Communications for Operation Kindness, she develops strategy and storytelling to grow the organization's presence in North Texas and save more lives. Natalie has worked in animal welfare for 7 years, both with Operation Kindness and Best Friends Animal Society. She holds a bachelor's degree in marketing from Texas Woman's University. Natalie lives in Richardson, TX with her husband, Ry, her 11year-old black cat, Oliver, and her 7 year old cocker-spaniel mix, Pippa. Operation Kindness Operation kindness has been around since 1976! Wow! A lot of people don’t realize that they have been in the community that long. Operation kindness is a no kill shelter! They also provide low income families with food for their furry family members. Families can turn to operation kindness for more than just an addition to their family. They can also help with blankets, cat litter, and animal accessories like collars! Please consider signing up for a reoccurring monthly donation of even a small amount like 5 dollars. Operation kindness is almost done with their new building addition in Carrollton! They have added a large dog wing, medical wing, and more! How awesome!  Listen to the full show to hear more animal success stories and how operation kindness came together to become the amazing resource it is today! 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. Changing Habits Recipes Cyndi is the creator of the film and book What's With Wheat? and noticing that people are taking well to her information on wheat. People are starting to question more what is in their food like round-up and other pesticides. Cyndi O'Meara is from a family that has not done well with health. Cyndi's mother was born at a time where lead and DDT was prevalent in their society. She has then changed all the chemicals in her life and is living a life free of illness! Cydni says you can change your life by seeking with your wallet. If you change your mind, you can change the world! Bern said you can speak with your feet and send a powerful message! Bernadette asks Cyndi if she abides by the clean 15 and the dirty dozen list, Cyndi says it's not that easy. It is more about knowing where your food comes from, and looking at the source and even changing the source to your own back yard if you can! Listen to the full interview to hear what Cydni has to say on her cook book, and what some her favorite recipes are, so be sure to listen to the full podcast! Thank You! A big thank you to our guests, Natalie Buxton of Operation Kindness and Cyndi O'Meara! Check out Cydni's website here! 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.

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.

Cyndi O’Meara is a passionate powerhouse of education and cutting edge information about all things holistic health.  She is a Nutritionist, Filmmaker (What’s With Wheat?) and best-selling author of Changing Habits Changing Lives. In this episode, we take a deep dive into: The “Truth About Wheat” – The rise of chronic illness related to wheat Listen In The post PAP 65: Cyndi O’Meara – Glyphosate as the Root Cause of Chronic Illness appeared first on The Wellness Couch.

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

In this episode of The Functional Medicine Radio Show, Dr. Carri's special guest Cyndi O'Meara explains all about dairy milk products. Cyndi O'Meara is a nutritionist, film maker – What's With Wheat? – best-selling author, international speaker and founder of Changing Habits. Cyndi graduated with a BSc in Nutrition – her special interest was ancestral […] The post Dairy Milk Products with Cyndi O'Meara appeared first on The Functional Medicine Radio Show With Dr. Carri.

  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

In this episode of The Functional Medicine Radio Show, Dr. Carri's special guest Cyndi O'Meara talks about her documentary What's With Wheat. Cyndi O'Meara is a nutritionist, documentary film maker (What's With Wheat?), bestselling author, international speaker and founder of Changing Habits. Cyndi graduated with a BSc in Nutrition – her special interest was ancestral […] The post What's With Wheat? with Cyndi O'Meara appeared first on The Functional Medicine Radio Show With Dr. Carri.

Your habits around food, exercise and lifestyle largely dictate your health. What do you eat for breakfast? What is a "fun night out" for you and your friends? How often do you get outdoors, run, cycle or play? In our youth, our healthy habits tend to come naturally, but as we age, unhealthy habits creep in—and they are so hard to break. On this week's Yoga Talk Show, we'll unpack habit change and how to cultivate it in your life.   ------------ Listen & Learn: Why persistence is the key to change How to leverage crisis and pain for changes   Why we should look for questions more than answers How modern agriculture and food processing makes it difficult to stay healthy How you can begin make changes that will compound over time ABOUT OUR GUEST Cyndi O'Meara is a nutritionist, best-selling author, health and wellness expert, and the founder of Changing Habits. She is the author of dozens of publications including her book: Changing Habits Changing Lives that became an instant best seller. You may have seen Cyndi the recent documentary, What's With Wheat or seen her interviewed or profiled in dozens of publications and websites. Nutritional Tip of the Week: Green Pasta Any Good? Links & References from the Show: Cyndi's Changing Habits Website Got Questions? Send me a voicemail here: Ask Lucas a Question Or write to us: podcast@yogabody.com  Like the Show? Leave us a Review on iTunes Thanks to our sponsor: The Yoga Teachers College offers master-level training for those looking to build a career as yoga professionals. Our trainees benefit from the best of modern learning technology combined with old school apprenticeship. Graduates walk away with the skills, confidence and experience needed to become not just teachers, but community and business leaders as well. Whether your goal is to teach part time locally, travel and lead workshops internationally, or to open your own studios, The Yoga Teachers College will support your career every step of the way. Learn More

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 have the absolute pleasure of getting to talk to some of the less anxiety, more life community.  It was amazing to speak to some of our listeners and hear how far they've come in their own journeys. This truly was my favourite podcast episode so far. I love our community. Favourite Episodes Heather: TAP 140 - Why Online Support Groups Make Anxiety Worse TAP 166 - A Guide To Meditation With Jason Connell Ian:  TAP 013 - Sharie Spironhi on Why We Are Wired To Worry TAP 109 - Diane Nichols - Overcoming Anxiety After 35 Years TAP 132 - Dr. Tom O’Bryan on How to Stop the Hidden Autoimmune Damage That Keeps You Sick, Fat, and Tired Before It Turns Into Disease TAP 144 - Cyndi O'Meara - What's With Wheat? Jennifer: TAP 166 - A Guide To Meditation With Jason Connell Clare: TAP 041 - Dr John McGrail on Creating a Better You Aaron:  TAP 108 - Shane Stott on Climbing The Anxiety Mountain & Floating Away What's Had The Most Impact On You? Heather - Thinking of meditation as a way to observe your thoughts not try to control them. Jennifer - The podcast teaches a better way to live your life.  Jennifer is now able to drive again! Clare - Recognizing that I'm not alone.  Chris - Using Mediation Aaron - Breathing, meditation, I'm not a special case What Changes Have You Implemented In Your Life? Heather - "Meditate, Exercise & Stay Off The Internet" Ian - "Simply the encouragement to breathe properly"  See here for Tim's demo on this https://www.youtube.com/watch?v=UPfkEGImmWY Clare - "The 3 C's"  /  "Really embracing the concept of Leaning In" Chris - Looking at his diet and making some changes.  What One Piece Of Advice Would You Give To Someone Suffering From Anxiety? Heather - "Don't Take It Too Seriously" Ian - "Finding the time to experiment with different things"/ "It will get better"/ "In the resources available there are things that will work for everyone" Jennifer - "Listen to the podcast" / "I think medication is just putting a bandaid on" Clare - "You are not alone" / "You will be able to move on and to thrive, you have to be willing to do the work" Chris - "Keep persevering" / "Believe in yourself and stay true to you"/  "If you feel like medication is not for you, it's probably not for you" Aaron - "Fast steps or slow steps we are all headed to the same destination" 

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 fascinating interview with nutritionist Cyndi O’Meara, you will learn the background behind her new documentary “What’s With Wheat”. We delve into the issues of wheat and gluten allergies, why they have become so prevalent, and what the main issues with wheat are. Cyndi began her research into wheat and gluten allergies and intolerances, and Listen In The post AQJ 57: What’s With Wheat? Cyndi O’Meara appeared first on The Wellness Couch.

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.

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!

A new documentary "What's With Wheat?", Industrial meat production and the problems with lawns. What’s With Wheat? http://www.emuwellness.com/events/ www.whatswithwheat.com Home Bread Making https://soundcloud.com/mrjonmoore/bread-test-3 The danger of too much industrialised animal agriculture – The Cool Old School http://www.worldorganicnews.com/?p=45503 Why Our Lawns Are Bad for the Environment and How to Change Them for the Better | Transition Cornwall + http://www.worldorganicnews.com/?p=45408

Cyndi has launched the free screening of her documentary What’s With Wheat, she talks with Carren and Kim about the journey, the people she interviewed as well as the problems she encountered.  This is an insight on the making of the documentary as well as the people on the documentary and their love and passion Listen In The post UC 186: What’s With Wheat? appeared first on The Wellness Couch.

This week Brett talks to the one and only Cyndi O’Meara about her health philosophy, her nutritional educational program and her amazing new documentary What’s With Wheat? Brett and Cyndi have a great conversation about the health landscape in Australia and indeed the world at the moment, the importance of philosophy in health care. They Listen In The post TPS 174: What’s With Wheat? appeared first on The Wellness Couch.

In this incredible episode, Brett, Laurence and DK have the one and only Cyndi O’Meara back on The Wellness Guys after 210 episodes to explore the perils of wheat, glyphosate, modern day farming! As Cyndi’s blockbuster movie/documentary go live around the globe in just a few days, we thought it would be great to drill Listen In The post TWG 258: What’s With Wheat appeared first on The Wellness Couch.