July 28, 2024 • 38 mins
Are vitamins boosting your health? Or are they just creating expensive waste product? How do you get rid of unhealthy cravings?
Nutritionist and founder of Mission Nutrition Claire Turnbull joins Tim Beveridge to discuss all this and more.
LISTEN ABOVE
See omnystudio.com/listener for privacy information.
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:05):
You're listening to the weekend collective podcast from News Talks.
Speaker 2 (00:09):
It'd be resisting saying friend of the show. But she's
a friend of the show. It's clear term, well high clear.
Speaker 3 (00:14):
Hello.
Speaker 4 (00:15):
I know it's been like literally eighteen years since I
first started doing news. It was eighteen years ago. What, yeah,
I'm serious. Yes, yeah, so I used to come in on
Monday afternoons and every every week for on Monday afternoons
with Joanny Watson And then.
Speaker 2 (00:29):
Really did you come in when you were a teenager
or something?
Speaker 4 (00:31):
Oh, thank you very much writing in here.
Speaker 5 (00:34):
Yeah.
Speaker 4 (00:34):
Yeah, I've lived in New Zealand for twenty years now
and it was within the first couple of years. Yes,
so I am a friend of the show.
Speaker 2 (00:42):
I'll take you in a long time. And we, of
course we bumped into each other in Queenstown, weren't we
sort of end of were we at the end of
a holiday.
Speaker 4 (00:50):
Or yes, yes, end of you know, enjoying skiin yeah.
Speaker 2 (00:53):
The South Island and all that lovely. Yes, we're both
managing our children and looking forward to.
Speaker 4 (00:58):
Actually having them being back at school's to be fair,
like both of you and I we we were at
the airport and We're like, yeah, did you have a
nice time? Yes, but you glad your children.
Speaker 2 (01:06):
Are going back to fact, well, yes, we are always
sad the holidays over. So yes, hey. Now, now, by
the way, we'd love to have your calls because pleas
always happy to take your questions about nutrition if you've
gotten any queries about how you can eat better or
make a difference in your life. And actually for everyone
who calls, Claire is giving away a free consultation with
(01:26):
one of your team as well as a planner to
the value of I think it's aout three hundred bucks worth,
isn't it clear?
Speaker 4 (01:31):
Yeah, so one of my dietians of nutritions that mission nutrition,
a planner and an eye must to help you sleep
better because even though I, you know, work in nutrition,
my my work is much broader than that. Do a
lot of stuff in the sleep space, in the psychology space.
So okay, supporting people to be healthier and well generally across.
Speaker 2 (01:53):
So we'll pick a caller sort of at random, but
not really what pick a caller who we think deserves
the pack and give us a callight hundred eighty ten
and eighty By the way, funny when you said I'm
ask I because we live in this the data online age.
I immediately thought an imask that it was something you
plugged into a USB and it was as the letter
(02:15):
I mask, and I thought, oh, what's an I mask?
But of course you meant literally your eyes naturally, like.
Speaker 4 (02:21):
One of the best school and school that literally changes
your life, Like it's so good.
Speaker 2 (02:26):
Now. The first thing I want to talk about is
and it goes back to a conversation I had with
a nutritionist, yolks Ago, and the solution it was it
was about basically eating better and eating less in a way,
but the way to eat less was to in this
conversation was like, well, make sure you start the day
with protein, because if you eat the wrong foods, it
(02:47):
can make you want to eat more of the wrong foods.
I guess, And so is the key to reducing your
craving to eat is actually to eat just specifically better choices.
Speaker 4 (02:59):
It's it's giving your body the nutrition that it needs,
and then it's not going to You're not going to,
like you said, you're not going to be seeking out
sugary foods and salty foods and lots of you know,
too much caffeine and all these because we're just a machine.
We're just you know, and we need certain fuel to
(03:21):
keep our body working properly. And the unfortunate thing is,
in our modern environment, it does not a lot of
the food that exists does not reflect or I'll rephrase that,
it's not that exists. A lot of the food that's
readily available and promoted and in your face does not
necessarily reflect what the body needs. It's really, you know,
the rise of the processed foods is a disaster in
(03:43):
the quantity that people eat them because they're not supplying
the vitamins and minerals, the fiber that your body needs
to feel full, to feel satisfied. So sometimes it's really
actually going back to the basics.
Speaker 2 (03:54):
Yeah, because I mean it's funny. I always remember that advice,
and so when I'm having breakfast, I am sort of
a weird that if I just have toast, I say
to myself, maybe is this going to make you hungry
hungry later on? Yes it is, and then I will
make sure that if I am hungry later on or
heavy eggs.
Speaker 4 (04:13):
Yeah, well, it's really one of I mean, there's so
many different nutrients that we need, our body needs, you know, carbohydrate, protein, fiber,
all the vitamins and minerals. Right, the focus on nutrition
or a real interest area at the moment that the
spotlight's kind of gone back on protein again, particularly in
the perimenopause, menopause will phase so in that phase of life,
(04:34):
so for you might know a lot about this in
this phase if you're not. The average age for woman
to go through menopause is age fifty one, and perimenopause
is the seven to ten years for the majority of
people prior to that, so it's quite a long time.
And the average weight gain during that time is around
eight kilograms. Why is that because three things one, well
(04:55):
more than three things, but here's basic. Three things. One,
you become more resistant to insulin, so basically your body
doesn't work with carbohydrate as well.
Speaker 2 (05:03):
As it used to.
Speaker 4 (05:05):
Hormonal changes, meaning that basically, you women that may have
had larger bums and hips and smaller waists, you end up,
you know, like a man, tend to stall store fat
around your middle and then your muscle mass declines. So
because your muscle masterclines, you basically become less metabolically efficient.
What that means is you're burning less calories just and
(05:28):
it's not your fault. That's just how it is. And
that means that with very little change the way that
you are eating and exercise, the average woman game around
eight kilos, which is just not fair. But that's that's
how it is. But one of the what this is
where proteins become of real interest because it is one
of the things that is important for It's not just
(05:49):
building muscle mass, you know, for super people that want
to get rolled big at the gym like it helps,
it helps maintain healthy muscle mass.
Speaker 2 (05:57):
As protein the punch line it is, it's I guess
it's I just said that because it sounds like a
good line, and it was alliterative as well, well, but
it sounded like it is the punchline too.
Speaker 4 (06:07):
Well, it's really what we What we know is that
if you know, if you don't get enough protein in
your meals, it's highly likely that you are going to
want to keep eating. And there's a there's there's a
theory called the protein leverage theory, which is essentially your
body is like an amino acid, which is what a
protein's made up of foraging machine, and if you don't
get enough of the amino acids, that it needs it
(06:29):
will make you keep eating.
Speaker 2 (06:30):
Okay until you get enough. Well, this is this is
exactly what she said to you. That is the direction
that we're going on. And how do we get that now? Okay,
we've got some calls to get into eight hundred and
eighty and eighty though, and we'll let's get into it
right now, shall we. Yeah, let's do it. Steve Hi,
how you doing good? Thank you good?
Speaker 4 (06:52):
Good?
Speaker 6 (06:52):
So yeah, I would. I'm a coach and I would
consider myself a high performance coach, and one of the
key aspects at the foundation are sleeping, eating and exercise.
Eating one is probably more challenging for me from a
psychological point of view to convey because players on my
team come from different cultures and what they think is
(07:13):
a good cardcarb or diet. Really really struggle with how
to deal with the cultural issues around diet and health,
and it really challenging.
Speaker 4 (07:23):
So I used to work in professional rugby for many years,
and I fully understand, you know, the challenges, and it's
just you've got to meet people where they're at right
and actually move people in ways which work for them.
And you know, when I was working in a professional sport,
it was very much the small wins and sometimes actually
you know, changing the protein, getting them to drink more, swapping,
(07:47):
you know, even just a variety in their carbohydrate was
a win because I was never ever going to get
some of those guys that had, you know, that was
part of who they were to change. And food is
so important to us on many levels. And if some
people it depends in sports. Some people will be like, right, great,
that's I'll try anything, and other people it's very difficult,
(08:09):
particularly if they're not the main cook in the house
or they you know, they live with parents and stuff.
But it's trying to meet people where they're at. And
this is with anything in well being and move wherever
you can move.
Speaker 6 (08:20):
Pull.
Speaker 4 (08:20):
You need to pull different leavers for different people.
Speaker 2 (08:22):
What specific battles have you got with your the people
that you work with, Steve.
Speaker 6 (08:28):
Oh Well, the challenge is their high school students or
college students. Here is that it's upon the parents in
terms of what they feed them and how they feed them.
And I am really aware I have you know, you
could see some of the eating patterns even when we
come to a gathering and we put food together. But
because of the cultural differences in terms of my role
as a coach is you know, as a pakisa, it's
(08:50):
very difficult for me to convey the message. I have
the right intent, but I still haven't figured how to
broker it. So it's an ongoing challenge.
Speaker 4 (08:59):
I used to do cooking lessons and this is what
I used to do. So I would get the boys
in and we would all kind of it was interesting,
and they would they would bring ideas of what they
would bring it home, and we made healthier versions of
them and tried to tweak some of the recipes and things.
They brought family recipes in, and we went through processes
of going, oh can we swap this and swap that.
(09:19):
It's just trying to understand that and see where you
can move.
Speaker 2 (09:22):
I reckon, Steve, you start with the line, man, that
food looks delicious, but let's see if let's let's have
a look at it and see if it's really helping
us achieve what we want to achieve on the sporting field,
and just you know, start with the compliment and then
get tough. Get tough anyway, Thanks Steve, cheers. All right,
let's go to Beryl. Hello, Hello Tom.
Speaker 7 (09:44):
Then clear clear just what I wanted to bring up
is that I know you're never adopted, you're nutritionals. Butt's
keep your point of here. Do you think that having
too much sugar in your diet can cause XMA?
Speaker 4 (09:58):
That's a very good question. My mum's actually an x men.
My mum, my mum and dad a doctor and a nurse,
and my mum specialized in exmas. Good question, I really
like in terms, I would say no, Like I know
that you're going to say lots of There'll be lots
of books and there'll be lots of people online that
will say that like the way that people eat, there
can be definitely certain dietary triggers for some people though, dairy,
(10:22):
for some eggs in younger people. But sugar is just
like when you eat a piece of bread, it breaks
down in your body to sugar. Like it's just like
I know that people like to think that, you know,
brown sugar or white sugar.
Speaker 2 (10:35):
It's like, well, if you sugar is sugar.
Speaker 4 (10:37):
Any carbohydrate turns into sugar in your body anyway, you know,
Like it's just it's just a long chain of sugars
joined together. That's all it is. So I would say,
you know, the main things I have suffered with EXMA
a lot in my life. So once you've kind of
done there's you know, go and see your GP or
if it's somebody else, get skin prick tests to see
if there's any allergies. What are the key things that
(10:58):
I you know, obviously your detergents, your water. For me,
I have suffered with exma so badly for so many
years and did all the dietary things. It ended up
being chlorine. And I have got a chlorine filter in
my house because I use all the eco things. You know, no, no,
everything's no perfumed. I can't wear all these different things chlaoring.
(11:18):
I knew, I know that I can't go into a
swimming pool, But then it's the chlorine in my house,
and it makes like the most difference. I've got a
chlorine filter, and I've not used any steroid cream or
any antibiotics ever since I moved into that house.
Speaker 2 (11:32):
Yeah, good stuff. Hey, just a question, thank you, Beryl.
I am just on the sugar thing. So I've this
is I made pancakes for my kids as a reward
for just being good girls today. Yes, and I make
my pancakes with buttermilk and flour and there's there's a
bit of sugar and there making syrup and stuff, and
it's something about the making them with the butter milk
(11:54):
and milk. Anyway, I didn't funny, I was expecting that
I would be starving at lunch time and I wasn't,
And I was wondering why, because there's a.
Speaker 4 (12:03):
Decent amount of protein in buttermilk. I'm trying to think.
Speaker 2 (12:06):
Because they are because the buttermilk makes some rise really
nice and.
Speaker 4 (12:09):
They feel quite sort of it's kind of like cottage
cheese is if anyone's seen like cotta cheese has gone
like crazy on the internet, like on TikTok and Instagram.
Oh my god. But it's perfely like supermuckers are selling
out of cotton cheese because it's very high in protein
for its volume, and maybe buttermilk's the same. I actually,
(12:30):
I'm off the top of my head, I don't know.
But you know, eggs in there was eggs in there.
Speaker 2 (12:35):
Oh yeah, the three Well it was made pancakes for
four and there's three eggs in there. There's not a
lot of protein buttermilk, but there's two hundred grams of buttermilk.
Speaker 4 (12:44):
Yeah, so maybe well, I'll have to check out.
Speaker 2 (12:46):
We'll have to do that in the break because we need.
Speaker 4 (12:49):
To know because because basically you need around twenty to
twenty five grams obviously highly variable from person to person
of protein per meal. So breakfast, lunch, dinner, some people
need all, some people need less, and to kind of
feel satisfied and get what you need. And one of
the biggest problems, particularly in here in New Zealand, with
(13:09):
the way that we eat is it's tend to skewed
towards high protein dinner. You know, one piece of ham
in your sandwich at lunch and a tiny bit of
milk or yoga at breakfast. I mean that is you're talking,
you know, eight nine grams of protein not enough. So
the distribution of protein is important. And I can only
hope that.
Speaker 2 (13:29):
Yeah, we're going to we're going to while we're going
to take a break, and we're going to google the
amount of protein. And right now, just because my my
pancakes are kind of awesome. In fact, I generally think
whatever I cook, I'm the best in New Zealand at
but that's probably overstating my ability. Anyway, twenty one and
a half past four eight one hundred and eight ten
eighty Jan and Kelvin and next a couple of spear
(13:51):
lines there and as we as we mentioned at the start,
all our callers, we will be from our callers selecting
one person to receive a free consultation and a planner
and an im asked to the value of three hundred
bucks back in a moment. It is when he two
passed four news talks'd be you know, yes, welcome back
(14:21):
to the health I'm to bevers. My guest is clear turnball,
by the way, clear turnbull dot co dot n Z.
And that's Claire with an I.
Speaker 4 (14:28):
Yes, all the latter.
Speaker 2 (14:29):
As the fourth letter, by the way, no weird spelling
c L A I R E. Turnbull at clear turnbull
dot curtain z.
Speaker 6 (14:37):
Right.
Speaker 2 (14:38):
Let's Cary on with the call. Show it clear?
Speaker 3 (14:39):
Yeh?
Speaker 2 (14:40):
Jan Hello?
Speaker 8 (14:42):
Oh?
Speaker 9 (14:42):
Him? And Claire Hello? Hi. I saw her on the
seven Chart program last week. That's Hillary. So we're talking
thing to a nutritionist, wasn't you what's it.
Speaker 4 (14:58):
Not last week?
Speaker 10 (14:59):
No?
Speaker 4 (14:59):
I don't think it was last week. No, I don't know. No,
tell me what the story about.
Speaker 9 (15:04):
Yeah, they were talking about flatulence, and I think the
nutrition iss that it was caused by fiber. But I
have found in I'd like your opinion on it with
a certain foods like cabbage, onion and peas, things like
it causes.
Speaker 4 (15:29):
So what we've got to remember is, yeah, so basically
when food you've tuned it, it's gone through stomach and
it goes into your intestine. One of the things that
happen is it ferments, so you've got no oxygen down there,
you get anaerobic fermentation. What does that cause gas? We
all make gas. It's perfectly normal. It's normal for your
stomach to increase in size after eating right. And the
(15:52):
fact of the matter is, but there are some foods
that increase the amount of gas that is produced and
therefore increased flatulence, and you are absolutely onto it. These
foods are things like cabbage of the brassica, pulses, so lentils,
kidney beans, chickpeas, onions, garlic, and for people who've got
(16:13):
irrital bow syndrome, those foods are can be problematic in
large amounts and they have to manage the amount of it.
So absolutely certain types of food can cause gas, and
it's just managing the amount that you have.
Speaker 2 (16:25):
So great question, Thank you, No, Hey, thanks for your call. John. Actually,
I remember at some stage that there was some product
in the States called beano and it was and it said,
have a teaspoon on your first mouthful of beans and
it will stop the fletulance because it contained an enzyme
to help you break down the beans. Is that likely
to be true or possibly?
Speaker 4 (16:45):
Because essentially there's a certain So carbohydrates are like chains
of sugars joining together, like really really really long chains,
and it's carbohydrates of certain lengths, like you know, let's
just say eight to twenty in a row. I don't
quote me on that that caused these problems. So it
may break those chains down so that they're different sizes.
(17:07):
So yes, it that may be possible. But I mean,
also if that was the solution, I feel like there's
so much work that's gone on and health recently. I
feel like that would be in every supermarket. So well,
we never know.
Speaker 2 (17:20):
I mean, I'm surprised that what haven't used the haven't
used the baked beans good for your heart, bean makes
Baked beans make you out the more you fight the
video feel, So eat baked beans for every man, every real.
Speaker 4 (17:30):
If you buy canned legumes, just to let you know,
Chickpy's kidney beans. If you want, you need to rinse
them very very well so that the liquid that they're
in is not going to be you know, you don't.
I've seen some people and they like throw it straight
in the can and in the dish.
Speaker 2 (17:45):
That will make you particularly flegellent.
Speaker 4 (17:48):
Particularly flatulent. Yes, so good rinsing.
Speaker 2 (17:52):
Sonorous could even be the word.
Speaker 4 (17:53):
Yes, It's all part of the normal human process.
Speaker 2 (17:56):
I wonder if anyone who eats a can of baked
beans without thinking, oh, this is going to have an effect. Anyway,
let's carry on. It's enough of my pure humor. I Calvin, Hello,
Hello there.
Speaker 10 (18:08):
Tim, and Gorath and and clear. I've always enjoyed eating
different vegetables, you know, raw, and I particularly like swede,
which I've always peeled them. Yeah, and when you eat
a raw swede, that creamy colored one, not that there's
some other white ones which look like giant reddish the
(18:32):
proper swede. When you eat them raw, it just tastes
to me like carrots. So maybe Tim should try it.
But the actual skin on the outside, I peel it.
I haven't tried eating that yet. But here's my question.
When I buy carrot. I always buy nice, nice smooth
carrots from the supermarket, and I never peel them. I
(18:53):
just rinse them. But I've seen on cooking programs which
I never follow. Yeah, but I well, very small amount
of it. But last week in the soup market was
the first time ever I'd seen carrots with the green stalks,
not the fuzzy leafy things on the end, but just
the green stalks, probably two or three inches long. And
(19:17):
here's the big time question. I've never sort of eaten
that stalk.
Speaker 1 (19:21):
Is that all?
Speaker 10 (19:22):
What is that all about? Because that seems to be
the way they dished them up on these fancy Yeah.
Speaker 2 (19:30):
My guess is you don't eat it. It's just there
for Yeah, I.
Speaker 4 (19:33):
Don't know, because some some you know, with some with
some vegetables, for example, that it is dangerous to eat
the leaves. I don't know, to be completely honest with you,
whether you can eat carrot leaves or whether you can
eat the I think you probably. I feel like you
probably come that. I don't want to say that. Were
they serving them on the program, Yes.
Speaker 10 (19:56):
On the plates, yep, all cooked up with you know,
with other vegetables. But I've I had boiled up beetroot leaves,
you know, the red le leaves, and they taste just
like sort of cabbage. So that's okay. But I've just
been curious about the carrots.
Speaker 4 (20:11):
Yeah, I mean I feel like I've eaten the top
of you feel like I've eaten the top of cats.
We're now fascinated.
Speaker 2 (20:19):
You did you know, Calvin that carrots didn't well you
probably know this, actually, you know lots of things that
they wh Yeah, they were either white or pale yellow,
and they were domestic purple or orange.
Speaker 11 (20:33):
Yeah.
Speaker 10 (20:33):
Well the whole reason that they became orange was because
that's a national color of the Netherlands.
Speaker 2 (20:38):
Yeah, it does sound like a preposterous idea, but it's
got something to do with that. Yeah, hey, good on
your coven. By the way, I didn't have any potatoes
the other day, and I remember we were doing something.
I thought, maybe I'll just boil and then fry some
carrots along with some broccoli. What's the nutritional value of carrots?
Because they did taste nice and sweet? Nice thinking they do?
(21:01):
Are they really sugary? Are they good for you? Or
what they do?
Speaker 4 (21:03):
Have it? They do?
Speaker 10 (21:04):
You know?
Speaker 4 (21:05):
On all vegetables are on like all things are on
a spectrum, right, And yes, they are sweeter vegetables than
other things, but they come with the fiber in the
problem is when you start juicing them, right, because then
when you're ducing, your removing the fiber. When you just
wash them, keep the skin on the outside, and you're
(21:25):
eating them whole as part of the vegetables, you do
not need to matter. You know. Variety is the absolute
thing to go for with vegetables because the color of
them is a benefit. So yeah, yes, they are sweeter,
and the problem really comes when people juice a lot
of them.
Speaker 2 (21:39):
Okay, yeah, Actually juice's bad ideas. Just eat the vegetable
because you have a glass of water. Yes, actually, oh
my goodness, did I give some good nutrition?
Speaker 4 (21:49):
Well done?
Speaker 2 (21:50):
Okay, right, let's take some more calls. Leslie Hello, yea.
Speaker 5 (21:54):
Hi him clear Hello.
Speaker 4 (21:56):
Yeah.
Speaker 5 (21:57):
I suffer from sort of naise or at times when
I eat certain foods, like I drink quite a bit
of coffee in the day, and I kick myself and
I've got quite an acid stomach, and I'd like to
sort of getting more alkaline bath. Yes, can I do?
Speaker 4 (22:12):
Yeah? So that's really well, the first thing if that's
a challenge for you. It's important to go to your doctor. Well,
next time you go to your doctor, check in with them. Yeah,
just to check that you have got not got helokoback
to pylori, so you can get a bacteria that overgrows
in the stomach which can cause that problem. So it's
very nice that the stomach is an acidic environment. It's
meant to be. It needs to be because when food
(22:33):
has left your mouth, it goes into the stomach and
the acid is essential. It kills the bacteria and it
makes it safe for the rest of the food to
be absorbed. So it's not that we want we don't
want our stomach to be our clime. We want it
to be acidic. We just don't want that acid coming
back up our backup the pipe it came down, right,
So we do want an acidic stomach. But obviously if
it's causing you symptoms and it's feeling painful, what you've
(22:55):
got to say is so we know that if you're
too much caffeine, too much alcohol can cause that spicy food.
But again, one of the key things is to just
check that it's not one of these bacterial overgrowth kind
of problems in there, So go and get that check
from your GP first, because you don't. People often start
(23:17):
on antacids for like years and years and years and
they don't look at the kind of key problem the
other thing, which is not eating too late at night.
So if it's this is often a problem for people
in the evening. You need to give your stomach a
rest before you lie down, because that's when the food
can kind of the acid comes out of the stomach
and goes back up woods and that can cause a problem. Yeah,
(23:37):
big gap.
Speaker 2 (23:37):
There, Thanks Leslie. Thanks for you col Just a quick question.
I did remember someone telling us that potatoes once they've
been cooked and called having.
Speaker 4 (23:47):
A lower glicy mac connect. Yes, why is there because
the start changes. So again, when we think a carbohydrates
are just chains of sugars joined together, right.
Speaker 2 (23:55):
And even if you reheat them, it's still.
Speaker 4 (23:58):
Basically it just changes the way in which they are.
It's like that the different shapes. If you imagine these
these little circles are all in somewhere in stars and
some are in lines, and and if you imagine that, basically,
when you cook a potato and then you cool it,
the shape of it kind of changes, and it has
what's called a lower GLACI theic index, which will lower
your blood sugar level, Like won't have as high an
(24:21):
impact on your blood sug level. So cool. Potatoes are great,
but most people eat mixed meals anyway, like you eating
potatoes with protein and fat, which in itself reduces funny.
Speaker 2 (24:32):
I have just noticed that potatoes when we've eaten, when
we've called them and then reheated them, I actually I
think I almost prefer these you.
Speaker 4 (24:41):
Yeah, yeah, I agree, makes.
Speaker 2 (24:42):
Them feel like more newer potatoes.
Speaker 4 (24:43):
They're quite potato salad young.
Speaker 2 (24:46):
Oh yeah yeah. Potato cella for years, got so much
talking about yeah yeah, well we yeah, exactly right. We're
going to be back in just a moment with your
calls and questions. Got some interesting ticks too, we'll get
to as well. If you have ticks to us, said
two or three. I'm going to pick out there and
Joe as next. But there are some spear lines on
I went on, it's twenty four minutes to far news talks.
You'd be yeah, you're back with the health AP. I
(25:08):
guess nutrition is clear, turnbull clear, turnbull dot code atis
before you go, some more calls clear which are lining up.
Here's a couple. I had jaw surgery on Monday, and
I'm on a non cheue diet for six weeks. I'm
already sick of smoothies, mesh, vegetables, and yogurt. Any ideas
for things to eat?
Speaker 4 (25:25):
Oh my gosh, I did that back in Nah.
Speaker 2 (25:28):
I should have given you a warning about the ones.
Speaker 4 (25:30):
I used it when I worked in hospitals. I help
people do this all the time. It's it's a real bore.
I mean, I'm not gonna lie. That is a really
it's a real challenging thing. There is only so many
things that you can can you wait for the day
that you can have smat is it got to be
completely soft, I mean even no chewing, no chewing, So
I mean maybe it's just different things to stick in
(25:51):
your smoothies, mesh, vegetables and yogurt. I guess it's mash fish,
like you know some people when I was working with
older people who have swallowing issues who have to continually
eat like that forever. You get quite clever with making
like fish with cheese, sauce and like literally mashing it
Like sauces are good. Gravy is good, you.
Speaker 2 (26:12):
Know, like like a tuna sort of thing which has
been mixed up with a bit of something.
Speaker 4 (26:17):
It's really like it's if you actually start with the
kind of soft food and even when you like overcook pasta,
like it goes really really soft, and you do it
in like a cheese sauce, that kind of thing can
actually well. And even mints with mints, And I actually
learned this when I was My brother lives in France,
and this is how they kind of make up. You
(26:39):
use a blend, you know, using a blender, and that's
how you make a really good lasagna. Actually you get
the mints and you blitz it up a little bit
because you can. That can be done so that hopefully,
I know it's hard. It's not from working in hospital.
Speaker 2 (26:54):
Scrambled eggs can.
Speaker 4 (26:56):
Yeah, it's just about the way that you It depends
how much you can open your mouth, like this is
the like it all. It all depends on where you're at.
Speaker 2 (27:04):
It's got go through a straw. That's as opposed to
if it's a mushy thing on a spur.
Speaker 4 (27:08):
Yeah, I mean, if it's got to go through a straw.
There is only so many options that are going to
be there. If you are going to in a week
or two time get to the point where you've got
a bit more space and you're able to have soft food,
then there's more options. But it is I appreciate it's
a very challenging six weeks.
Speaker 2 (27:22):
Yeah, okay, sorry, we can't really help you apart from
mix up your vegetables and just stick it all on
the blender and see how you go. That must actually sources.
Speaker 6 (27:30):
Maybe can you.
Speaker 4 (27:31):
Yeah, And there's you know, there's some really good there's
I mean, you should have been given some guides by
I would hope.
Speaker 2 (27:37):
They probably probably Yeah, yeah, okay, thoughts and prayers for
you there. Okay. One other texts before you go to
our calls is Hi, guys, what foods are good for
lifting your mood? I'm posting in and pausal, I've seen
big changes in my mood over the years. Appreciate your thoughts.
Speaker 4 (27:55):
That's from sooths So such a good question. So one
of the keith that there's so many good important things here.
Absolutely making sure that you're getting five to six vegetables
to day. Like we know that the evidence around eating
enough fruits and vegetables makes a big difference to people's
mood having oily fish, so like there's there's higher doses
(28:16):
of a Mega three, So it may even be if
you're not having oil fish a good couple of times
a week, looking at a really good quality a Mega
three supplement would be something to look at if you
are and then having high fiber foods. I mean, the
main thing, if you are continually struggling with your mood
and you are eating you know, plenty of whole fruits
(28:38):
and vegetables, lots of fiber, lots of Amiga three, those
oily foods, and you are in that phase, it isn't
you know, go and talk to a doctor about whether
you can any hormonal support might help there, because it
is just and honestly, it's just something that some people
don't have to you don't have to put up with
because there's only so much that you can do if
(28:58):
your hormones are playing against you and you need, you know,
maybe to make.
Speaker 2 (29:02):
By the way, sadines are they yes solo?
Speaker 4 (29:07):
Yeah good?
Speaker 2 (29:07):
I just want to check that. And that's a nice
retro food three as well as yeah, bring back the sardine, right,
Let's carry on, Joe high.
Speaker 8 (29:17):
That's good. Afternoon, till then, Claire, Well love startines for
a start that I'm a full time caregiver for my
partner who had a brain bleed some years ago, and
so I have to it can't swallow very well. As
you just mentioned, I do a bit of mishmash. But
(29:38):
my main concern is nails are very very fungus like
and a lot of kerotine underneath, and so I'm just
wondering what would be the best foods or foods to remove.
Of course, he lacks a lot of sugary things, and
I removed that. I give him a lot of aviga
(29:58):
trees and and lots of and protein, but he really
if I was on there, you just need to kick
somel days. And that's the problem.
Speaker 4 (30:08):
Yeah, it's so challenging, and I feel I feel for
you that it's just it's you know, you're doing a
great job. It's a it's a big thing. And it's
really hard to control someone else's food when they've got
their own likes and tastes and things. I mean, what
we know for healthy skin, hair and nails they cut.
Some of the key things are getting adequate protein. So
making sure that his meals have got plenty of protein
(30:30):
and is important for all of those different things. Zinc
which is in seafood, so making you know adequate fish
and other types of seafoods are really good as well
as red meat is a really good source of zinc.
So those are the kind of the key things in
terms of the and vitamin sea sapprenty fruits and vegetables.
When it comes to like I think you said, a
(30:51):
fungal infection or an issue with the thickening of the
nail that may not be related to nutrition at all
and be something that you would definitely be worth going
talking to your doctor about because it may be some
infection that actually needs to be true with medication rather
than nutrition. So if you've got the kind of basic spectrum, right,
I definitely seek extra support from your GPM if there's
(31:13):
a particular fungal problem with the nail.
Speaker 2 (31:15):
Yeah, okay, thanks for you call, Joe. Let's keep it
moving John.
Speaker 8 (31:19):
Hello, Hello, good afternoon.
Speaker 6 (31:26):
My wife she's type two diabetes.
Speaker 8 (31:29):
Yes, what she has found is that.
Speaker 11 (31:34):
Eggs help keep.
Speaker 1 (31:37):
Her or drop two childar levels. What's your type on network?
Speaker 4 (31:41):
Yeah, Well, basically different people have different responses in but
you know, eggs are protein and fat, so they don't
have any carbohydrate in them, so they're not going to
cause rise in bloogic levels like bread, pasta, rice or
any other carbohydrate containing food. So I mean that doesn't mean,
you know, people with diabetes do not need to avoid
(32:03):
or carbohydrate, but they need to be quite specific about
the type and amount. But you've raised a really good point,
which is what Tim and I were talking about before,
is the importance of making sure that you get enough
protein in each of your meals, which is important for everybody,
but particularly with type two diabetes because that will help
with the blood sugar level management.
Speaker 2 (32:20):
Yeah, okay, or good John, thanks for call. Right, let's
go to Kevin.
Speaker 11 (32:27):
Hello, Yeah, how are you too?
Speaker 6 (32:30):
Good?
Speaker 11 (32:30):
Things?
Speaker 9 (32:30):
Good good?
Speaker 11 (32:32):
I've got a couple of handy tips for cooking.
Speaker 4 (32:35):
Okay.
Speaker 11 (32:36):
The first one is, well, you know, it could be
any fish, but you know I can put it here
that a decent size of snapper pillop, yeah, Russia punt
in the man to oven bag. Just tuck an under
punt in the microwave for a minute fifty seconds and
you will never have fish any other way.
Speaker 4 (32:58):
No quick, quick and easy in the microwave.
Speaker 2 (33:01):
Really, why is it so good.
Speaker 11 (33:04):
It's still you'd have to try to believe it. It's incredible.
You know. You know how you can steam fish, Yeah,
and that tastes not too bad. But put in the
microwaves as quicker and not as much meat.
Speaker 4 (33:19):
Well, if that keeps you, it keeps you eat anything
that gets people eating more fish.
Speaker 2 (33:24):
I'd still want to fry it with a little bit
of butter, Or still wouldn't they actually actually just a
quick one on the frying with a little bit of butter.
So like if I did the carrots and ball them,
and I think I fancied as being a bit like
a cheft, so I, you know, toss them in the
frying pans, just with a bit of butter and toss
them around till they've got a bit of a going
to them. Got a bad idea, or you're not too worried.
(33:44):
The thing is it may eat them.
Speaker 4 (33:46):
Yeah, Well, having some saturated fat in your diet is fine.
So I use butter when I make scrumbled eggs, I.
Speaker 2 (33:54):
Use butter butter.
Speaker 4 (33:55):
But but I don't But I don't eat a lot
of pastry. I don't eat lots of biscuits and processed
food that's got a lot of process I think that
there's room to have a little bit of cream, a
little bit of butter if you're not eating like all
of the processed food and I you know, I have
thee meat, I eat a lot of fish. So if
I want to make my scrumbled eggs with a bit
of butter, it's fine. But if people are eating a
(34:16):
lot of the other fattier foods and processed foods, you know.
Speaker 2 (34:20):
Now is it safe to say on that? So you
know how the salt is the devil and people talk
about you've got to watch a man of sodium. You
having a new diet, and so my wife will sometimes
mentioned to me, should you be seasoning that or something?
And my argument is like, darling, we don't need any
processed foods. Adding salt to taste is safe as how
it's is unless you've but of course it's going to
(34:41):
be a point where you overdo it. But we do.
If you're doing your own cooking and seasoning to taste,
is that still potentially a problem or generally you'll make.
Speaker 4 (34:50):
That's how much? And you know so in New Zealand,
I think it's around seventy percent of our salt comes
from processed food, and in process food the salt is
not iodized, which is a problem because we we need
I we need id in right. But if you're not,
and you're like me and we have very lit a
processed food, you know you can have a little bit
of salt. The main thing is with your salt grinder.
(35:11):
It is amazing how much can come out in a
very palm your past, because that is you know, it's
it's we really need to be getting less. So it's
just like, yes, having a little bit. But what we've
got to remember with salt is that your palate gets
used to a certain level of salt, and therefore, if
you want to take the balance out there, it is
(35:33):
using slightly less, which for a couple of weeks will
be like me and this taste a bit bland, But
then you recalibrate your taste buds. Okay, so it's it's
split in the middle. Yes, a little bit in cooking
is fine in your situation, but a little bit when
you're using a salt grinder, a little bit cantain a
lot well.
Speaker 2 (35:50):
Actually, and I say it's always worth holding it in
your palm and just giving it a twist because if
you're putting it onto a light colored food, you may
not actually see how much salt's coming out. That's the trip,
by the way, on the pastry front, I think I'm
going to get you around to.
Speaker 4 (36:03):
Tri microsotic us that I've seen so many peoples.
Speaker 2 (36:06):
I just want to see Clear Turnbull not getting stuck
into one of my arm and pastries. And then I'll
tell her what went into it. And I don't care
who cares. It's delicious. It's a treat anyway. Eight minutes
to five news talks he'd.
Speaker 3 (36:17):
Been you can see.
Speaker 2 (36:43):
And welcome back to the health. Sorry is busy having
a chat with Claire about my cross song and the
and the and the the armored cross song I make anyway.
But back to business. My guest is Clear Turnbull, and
we were giving away. We are giving away, I say word,
because we've made a decision a consulting, free consultation and
a planner as well as an imask. And the winner
of that is our caller, Steve, who has young rugby
(37:06):
players who he's trying to influence on their eating habits
and get past the sort of cultural traditions they have
on stuff they eat. So Steve you're the winner.
Speaker 4 (37:14):
Congratulations yep.
Speaker 2 (37:16):
So our producer will be giving you a course Steve
to get your email and Clear will be in touch
with that. We've got about forty seconds to go. Actually,
you haven't watched much of the Olympics, have you, because
you're so flawed out.
Speaker 4 (37:27):
I know, I'm desperate to and I was when I
walked in here and you've got all the flags going
and I'm like, oh, this.
Speaker 2 (37:32):
Is this right. The fun fact was we're discussing this
is that a lot of those top athletes, you know,
in terms of nutrition, they can get away with all
sorts of sins, can't they.
Speaker 4 (37:42):
They can eat a lot, they can eat a lot. Anyway, Yeah,
I'm sure there's been a lot of organization and planning
to get the nutrition right to get their sporting.
Speaker 2 (37:49):
Exactly on top four. Hey, thanks for coming and Clear
lovely to see you and Clear Turnbull dot co dot Nz.
Speaker 4 (37:55):
That's great, thank you and we'll look forward to next time.
Speaker 1 (37:58):
For more from the Weekend Collective, listen live to news
Talk z it Be weekends from three pm, or follow
the podcast on iHeartRadio.
You're listening to the weekend collective podcast from News Talks.
Speaker 2 (00:09):
It'd be resisting saying friend of the show. But she's
a friend of the show. It's clear term, well high clear.
Speaker 3 (00:14):
Hello.
Speaker 4 (00:15):
I know it's been like literally eighteen years since I
first started doing news. It was eighteen years ago. What, yeah,
I'm serious. Yes, yeah, so I used to come in on
Monday afternoons and every every week for on Monday afternoons
with Joanny Watson And then.
Speaker 2 (00:29):
Really did you come in when you were a teenager
or something?
Speaker 4 (00:31):
Oh, thank you very much writing in here.
Speaker 5 (00:34):
Yeah.
Speaker 4 (00:34):
Yeah, I've lived in New Zealand for twenty years now
and it was within the first couple of years. Yes,
so I am a friend of the show.
Speaker 2 (00:42):
I'll take you in a long time. And we, of
course we bumped into each other in Queenstown, weren't we
sort of end of were we at the end of
a holiday.
Speaker 4 (00:50):
Or yes, yes, end of you know, enjoying skiin yeah.
Speaker 2 (00:53):
The South Island and all that lovely. Yes, we're both
managing our children and looking forward to.
Speaker 4 (00:58):
Actually having them being back at school's to be fair,
like both of you and I we we were at
the airport and We're like, yeah, did you have a
nice time? Yes, but you glad your children.
Speaker 2 (01:06):
Are going back to fact, well, yes, we are always
sad the holidays over. So yes, hey. Now, now, by
the way, we'd love to have your calls because pleas
always happy to take your questions about nutrition if you've
gotten any queries about how you can eat better or
make a difference in your life. And actually for everyone
who calls, Claire is giving away a free consultation with
(01:26):
one of your team as well as a planner to
the value of I think it's aout three hundred bucks worth,
isn't it clear?
Speaker 4 (01:31):
Yeah, so one of my dietians of nutritions that mission nutrition,
a planner and an eye must to help you sleep
better because even though I, you know, work in nutrition,
my my work is much broader than that. Do a
lot of stuff in the sleep space, in the psychology space.
So okay, supporting people to be healthier and well generally across.
Speaker 2 (01:53):
So we'll pick a caller sort of at random, but
not really what pick a caller who we think deserves
the pack and give us a callight hundred eighty ten
and eighty By the way, funny when you said I'm
ask I because we live in this the data online age.
I immediately thought an imask that it was something you
plugged into a USB and it was as the letter
(02:15):
I mask, and I thought, oh, what's an I mask?
But of course you meant literally your eyes naturally, like.
Speaker 4 (02:21):
One of the best school and school that literally changes
your life, Like it's so good.
Speaker 2 (02:26):
Now. The first thing I want to talk about is
and it goes back to a conversation I had with
a nutritionist, yolks Ago, and the solution it was it
was about basically eating better and eating less in a way,
but the way to eat less was to in this
conversation was like, well, make sure you start the day
with protein, because if you eat the wrong foods, it
(02:47):
can make you want to eat more of the wrong foods.
I guess, And so is the key to reducing your
craving to eat is actually to eat just specifically better choices.
Speaker 4 (02:59):
It's it's giving your body the nutrition that it needs,
and then it's not going to You're not going to,
like you said, you're not going to be seeking out
sugary foods and salty foods and lots of you know,
too much caffeine and all these because we're just a machine.
We're just you know, and we need certain fuel to
(03:21):
keep our body working properly. And the unfortunate thing is,
in our modern environment, it does not a lot of
the food that exists does not reflect or I'll rephrase that,
it's not that exists. A lot of the food that's
readily available and promoted and in your face does not
necessarily reflect what the body needs. It's really, you know,
the rise of the processed foods is a disaster in
(03:43):
the quantity that people eat them because they're not supplying
the vitamins and minerals, the fiber that your body needs
to feel full, to feel satisfied. So sometimes it's really
actually going back to the basics.
Speaker 2 (03:54):
Yeah, because I mean it's funny. I always remember that advice,
and so when I'm having breakfast, I am sort of
a weird that if I just have toast, I say
to myself, maybe is this going to make you hungry
hungry later on? Yes it is, and then I will
make sure that if I am hungry later on or
heavy eggs.
Speaker 4 (04:13):
Yeah, well, it's really one of I mean, there's so
many different nutrients that we need, our body needs, you know, carbohydrate, protein, fiber,
all the vitamins and minerals. Right, the focus on nutrition
or a real interest area at the moment that the
spotlight's kind of gone back on protein again, particularly in
the perimenopause, menopause will phase so in that phase of life,
(04:34):
so for you might know a lot about this in
this phase if you're not. The average age for woman
to go through menopause is age fifty one, and perimenopause
is the seven to ten years for the majority of
people prior to that, so it's quite a long time.
And the average weight gain during that time is around
eight kilograms. Why is that because three things one, well
(04:55):
more than three things, but here's basic. Three things. One,
you become more resistant to insulin, so basically your body
doesn't work with carbohydrate as well.
Speaker 2 (05:03):
As it used to.
Speaker 4 (05:05):
Hormonal changes, meaning that basically, you women that may have
had larger bums and hips and smaller waists, you end up,
you know, like a man, tend to stall store fat
around your middle and then your muscle mass declines. So
because your muscle masterclines, you basically become less metabolically efficient.
What that means is you're burning less calories just and
(05:28):
it's not your fault. That's just how it is. And
that means that with very little change the way that
you are eating and exercise, the average woman game around
eight kilos, which is just not fair. But that's that's
how it is. But one of the what this is
where proteins become of real interest because it is one
of the things that is important for It's not just
(05:49):
building muscle mass, you know, for super people that want
to get rolled big at the gym like it helps,
it helps maintain healthy muscle mass.
Speaker 2 (05:57):
As protein the punch line it is, it's I guess
it's I just said that because it sounds like a
good line, and it was alliterative as well, well, but
it sounded like it is the punchline too.
Speaker 4 (06:07):
Well, it's really what we What we know is that
if you know, if you don't get enough protein in
your meals, it's highly likely that you are going to
want to keep eating. And there's a there's there's a
theory called the protein leverage theory, which is essentially your
body is like an amino acid, which is what a
protein's made up of foraging machine, and if you don't
get enough of the amino acids, that it needs it
(06:29):
will make you keep eating.
Speaker 2 (06:30):
Okay until you get enough. Well, this is this is
exactly what she said to you. That is the direction
that we're going on. And how do we get that now? Okay,
we've got some calls to get into eight hundred and
eighty and eighty though, and we'll let's get into it
right now, shall we. Yeah, let's do it. Steve Hi,
how you doing good? Thank you good?
Speaker 4 (06:52):
Good?
Speaker 6 (06:52):
So yeah, I would. I'm a coach and I would
consider myself a high performance coach, and one of the
key aspects at the foundation are sleeping, eating and exercise.
Eating one is probably more challenging for me from a
psychological point of view to convey because players on my
team come from different cultures and what they think is
(07:13):
a good cardcarb or diet. Really really struggle with how
to deal with the cultural issues around diet and health,
and it really challenging.
Speaker 4 (07:23):
So I used to work in professional rugby for many years,
and I fully understand, you know, the challenges, and it's
just you've got to meet people where they're at right
and actually move people in ways which work for them.
And you know, when I was working in a professional sport,
it was very much the small wins and sometimes actually
you know, changing the protein, getting them to drink more, swapping,
(07:47):
you know, even just a variety in their carbohydrate was
a win because I was never ever going to get
some of those guys that had, you know, that was
part of who they were to change. And food is
so important to us on many levels. And if some
people it depends in sports. Some people will be like, right, great,
that's I'll try anything, and other people it's very difficult,
(08:09):
particularly if they're not the main cook in the house
or they you know, they live with parents and stuff.
But it's trying to meet people where they're at. And
this is with anything in well being and move wherever
you can move.
Speaker 6 (08:20):
Pull.
Speaker 4 (08:20):
You need to pull different leavers for different people.
Speaker 2 (08:22):
What specific battles have you got with your the people
that you work with, Steve.
Speaker 6 (08:28):
Oh Well, the challenge is their high school students or
college students. Here is that it's upon the parents in
terms of what they feed them and how they feed them.
And I am really aware I have you know, you
could see some of the eating patterns even when we
come to a gathering and we put food together. But
because of the cultural differences in terms of my role
as a coach is you know, as a pakisa, it's
(08:50):
very difficult for me to convey the message. I have
the right intent, but I still haven't figured how to
broker it. So it's an ongoing challenge.
Speaker 4 (08:59):
I used to do cooking lessons and this is what
I used to do. So I would get the boys
in and we would all kind of it was interesting,
and they would they would bring ideas of what they
would bring it home, and we made healthier versions of
them and tried to tweak some of the recipes and things.
They brought family recipes in, and we went through processes
of going, oh can we swap this and swap that.
(09:19):
It's just trying to understand that and see where you
can move.
Speaker 2 (09:22):
I reckon, Steve, you start with the line, man, that
food looks delicious, but let's see if let's let's have
a look at it and see if it's really helping
us achieve what we want to achieve on the sporting field,
and just you know, start with the compliment and then
get tough. Get tough anyway, Thanks Steve, cheers. All right,
let's go to Beryl. Hello, Hello Tom.
Speaker 7 (09:44):
Then clear clear just what I wanted to bring up
is that I know you're never adopted, you're nutritionals. Butt's
keep your point of here. Do you think that having
too much sugar in your diet can cause XMA?
Speaker 4 (09:58):
That's a very good question. My mum's actually an x men.
My mum, my mum and dad a doctor and a nurse,
and my mum specialized in exmas. Good question, I really
like in terms, I would say no, Like I know
that you're going to say lots of There'll be lots
of books and there'll be lots of people online that
will say that like the way that people eat, there
can be definitely certain dietary triggers for some people though, dairy,
(10:22):
for some eggs in younger people. But sugar is just
like when you eat a piece of bread, it breaks
down in your body to sugar. Like it's just like
I know that people like to think that, you know,
brown sugar or white sugar.
Speaker 2 (10:35):
It's like, well, if you sugar is sugar.
Speaker 4 (10:37):
Any carbohydrate turns into sugar in your body anyway, you know,
Like it's just it's just a long chain of sugars
joined together. That's all it is. So I would say,
you know, the main things I have suffered with EXMA
a lot in my life. So once you've kind of
done there's you know, go and see your GP or
if it's somebody else, get skin prick tests to see
if there's any allergies. What are the key things that
(10:58):
I you know, obviously your detergents, your water. For me,
I have suffered with exma so badly for so many
years and did all the dietary things. It ended up
being chlorine. And I have got a chlorine filter in
my house because I use all the eco things. You know, no, no,
everything's no perfumed. I can't wear all these different things chlaoring.
(11:18):
I knew, I know that I can't go into a
swimming pool, But then it's the chlorine in my house,
and it makes like the most difference. I've got a
chlorine filter, and I've not used any steroid cream or
any antibiotics ever since I moved into that house.
Speaker 2 (11:32):
Yeah, good stuff. Hey, just a question, thank you, Beryl.
I am just on the sugar thing. So I've this
is I made pancakes for my kids as a reward
for just being good girls today. Yes, and I make
my pancakes with buttermilk and flour and there's there's a
bit of sugar and there making syrup and stuff, and
it's something about the making them with the butter milk
(11:54):
and milk. Anyway, I didn't funny, I was expecting that
I would be starving at lunch time and I wasn't,
And I was wondering why, because there's a.
Speaker 4 (12:03):
Decent amount of protein in buttermilk. I'm trying to think.
Speaker 2 (12:06):
Because they are because the buttermilk makes some rise really
nice and.
Speaker 4 (12:09):
They feel quite sort of it's kind of like cottage
cheese is if anyone's seen like cotta cheese has gone
like crazy on the internet, like on TikTok and Instagram.
Oh my god. But it's perfely like supermuckers are selling
out of cotton cheese because it's very high in protein
for its volume, and maybe buttermilk's the same. I actually,
(12:30):
I'm off the top of my head, I don't know.
But you know, eggs in there was eggs in there.
Speaker 2 (12:35):
Oh yeah, the three Well it was made pancakes for
four and there's three eggs in there. There's not a
lot of protein buttermilk, but there's two hundred grams of buttermilk.
Speaker 4 (12:44):
Yeah, so maybe well, I'll have to check out.
Speaker 2 (12:46):
We'll have to do that in the break because we need.
Speaker 4 (12:49):
To know because because basically you need around twenty to
twenty five grams obviously highly variable from person to person
of protein per meal. So breakfast, lunch, dinner, some people
need all, some people need less, and to kind of
feel satisfied and get what you need. And one of
the biggest problems, particularly in here in New Zealand, with
(13:09):
the way that we eat is it's tend to skewed
towards high protein dinner. You know, one piece of ham
in your sandwich at lunch and a tiny bit of
milk or yoga at breakfast. I mean that is you're talking,
you know, eight nine grams of protein not enough. So
the distribution of protein is important. And I can only
hope that.
Speaker 2 (13:29):
Yeah, we're going to we're going to while we're going
to take a break, and we're going to google the
amount of protein. And right now, just because my my
pancakes are kind of awesome. In fact, I generally think
whatever I cook, I'm the best in New Zealand at
but that's probably overstating my ability. Anyway, twenty one and
a half past four eight one hundred and eight ten
eighty Jan and Kelvin and next a couple of spear
(13:51):
lines there and as we as we mentioned at the start,
all our callers, we will be from our callers selecting
one person to receive a free consultation and a planner
and an im asked to the value of three hundred
bucks back in a moment. It is when he two
passed four news talks'd be you know, yes, welcome back
(14:21):
to the health I'm to bevers. My guest is clear turnball,
by the way, clear turnbull dot co dot n Z.
And that's Claire with an I.
Speaker 4 (14:28):
Yes, all the latter.
Speaker 2 (14:29):
As the fourth letter, by the way, no weird spelling
c L A I R E. Turnbull at clear turnbull
dot curtain z.
Speaker 6 (14:37):
Right.
Speaker 2 (14:38):
Let's Cary on with the call. Show it clear?
Speaker 3 (14:39):
Yeh?
Speaker 2 (14:40):
Jan Hello?
Speaker 8 (14:42):
Oh?
Speaker 9 (14:42):
Him? And Claire Hello? Hi. I saw her on the
seven Chart program last week. That's Hillary. So we're talking
thing to a nutritionist, wasn't you what's it.
Speaker 4 (14:58):
Not last week?
Speaker 10 (14:59):
No?
Speaker 4 (14:59):
I don't think it was last week. No, I don't know. No,
tell me what the story about.
Speaker 9 (15:04):
Yeah, they were talking about flatulence, and I think the
nutrition iss that it was caused by fiber. But I
have found in I'd like your opinion on it with
a certain foods like cabbage, onion and peas, things like
it causes.
Speaker 4 (15:29):
So what we've got to remember is, yeah, so basically
when food you've tuned it, it's gone through stomach and
it goes into your intestine. One of the things that
happen is it ferments, so you've got no oxygen down there,
you get anaerobic fermentation. What does that cause gas? We
all make gas. It's perfectly normal. It's normal for your
stomach to increase in size after eating right. And the
(15:52):
fact of the matter is, but there are some foods
that increase the amount of gas that is produced and
therefore increased flatulence, and you are absolutely onto it. These
foods are things like cabbage of the brassica, pulses, so lentils,
kidney beans, chickpeas, onions, garlic, and for people who've got
(16:13):
irrital bow syndrome, those foods are can be problematic in
large amounts and they have to manage the amount of it.
So absolutely certain types of food can cause gas, and
it's just managing the amount that you have.
Speaker 2 (16:25):
So great question, Thank you, No, Hey, thanks for your call. John. Actually,
I remember at some stage that there was some product
in the States called beano and it was and it said,
have a teaspoon on your first mouthful of beans and
it will stop the fletulance because it contained an enzyme
to help you break down the beans. Is that likely
to be true or possibly?
Speaker 4 (16:45):
Because essentially there's a certain So carbohydrates are like chains
of sugars joining together, like really really really long chains,
and it's carbohydrates of certain lengths, like you know, let's
just say eight to twenty in a row. I don't
quote me on that that caused these problems. So it
may break those chains down so that they're different sizes.
(17:07):
So yes, it that may be possible. But I mean,
also if that was the solution, I feel like there's
so much work that's gone on and health recently. I
feel like that would be in every supermarket. So well,
we never know.
Speaker 2 (17:20):
I mean, I'm surprised that what haven't used the haven't
used the baked beans good for your heart, bean makes
Baked beans make you out the more you fight the
video feel, So eat baked beans for every man, every real.
Speaker 4 (17:30):
If you buy canned legumes, just to let you know,
Chickpy's kidney beans. If you want, you need to rinse
them very very well so that the liquid that they're
in is not going to be you know, you don't.
I've seen some people and they like throw it straight
in the can and in the dish.
Speaker 2 (17:45):
That will make you particularly flegellent.
Speaker 4 (17:48):
Particularly flatulent. Yes, so good rinsing.
Speaker 2 (17:52):
Sonorous could even be the word.
Speaker 4 (17:53):
Yes, It's all part of the normal human process.
Speaker 2 (17:56):
I wonder if anyone who eats a can of baked
beans without thinking, oh, this is going to have an effect. Anyway,
let's carry on. It's enough of my pure humor. I Calvin, Hello,
Hello there.
Speaker 10 (18:08):
Tim, and Gorath and and clear. I've always enjoyed eating
different vegetables, you know, raw, and I particularly like swede,
which I've always peeled them. Yeah, and when you eat
a raw swede, that creamy colored one, not that there's
some other white ones which look like giant reddish the
(18:32):
proper swede. When you eat them raw, it just tastes
to me like carrots. So maybe Tim should try it.
But the actual skin on the outside, I peel it.
I haven't tried eating that yet. But here's my question.
When I buy carrot. I always buy nice, nice smooth
carrots from the supermarket, and I never peel them. I
(18:53):
just rinse them. But I've seen on cooking programs which
I never follow. Yeah, but I well, very small amount
of it. But last week in the soup market was
the first time ever I'd seen carrots with the green stalks,
not the fuzzy leafy things on the end, but just
the green stalks, probably two or three inches long. And
(19:17):
here's the big time question. I've never sort of eaten
that stalk.
Speaker 1 (19:21):
Is that all?
Speaker 10 (19:22):
What is that all about? Because that seems to be
the way they dished them up on these fancy Yeah.
Speaker 2 (19:30):
My guess is you don't eat it. It's just there
for Yeah, I.
Speaker 4 (19:33):
Don't know, because some some you know, with some with
some vegetables, for example, that it is dangerous to eat
the leaves. I don't know, to be completely honest with you,
whether you can eat carrot leaves or whether you can
eat the I think you probably. I feel like you
probably come that. I don't want to say that. Were
they serving them on the program, Yes.
Speaker 10 (19:56):
On the plates, yep, all cooked up with you know,
with other vegetables. But I've I had boiled up beetroot leaves,
you know, the red le leaves, and they taste just
like sort of cabbage. So that's okay. But I've just
been curious about the carrots.
Speaker 4 (20:11):
Yeah, I mean I feel like I've eaten the top
of you feel like I've eaten the top of cats.
We're now fascinated.
Speaker 2 (20:19):
You did you know, Calvin that carrots didn't well you
probably know this, actually, you know lots of things that
they wh Yeah, they were either white or pale yellow,
and they were domestic purple or orange.
Speaker 11 (20:33):
Yeah.
Speaker 10 (20:33):
Well the whole reason that they became orange was because
that's a national color of the Netherlands.
Speaker 2 (20:38):
Yeah, it does sound like a preposterous idea, but it's
got something to do with that. Yeah, hey, good on
your coven. By the way, I didn't have any potatoes
the other day, and I remember we were doing something.
I thought, maybe I'll just boil and then fry some
carrots along with some broccoli. What's the nutritional value of carrots?
Because they did taste nice and sweet? Nice thinking they do?
(21:01):
Are they really sugary? Are they good for you? Or
what they do?
Speaker 4 (21:03):
Have it? They do?
Speaker 10 (21:04):
You know?
Speaker 4 (21:05):
On all vegetables are on like all things are on
a spectrum, right, And yes, they are sweeter vegetables than
other things, but they come with the fiber in the
problem is when you start juicing them, right, because then
when you're ducing, your removing the fiber. When you just
wash them, keep the skin on the outside, and you're
(21:25):
eating them whole as part of the vegetables, you do
not need to matter. You know. Variety is the absolute
thing to go for with vegetables because the color of
them is a benefit. So yeah, yes, they are sweeter,
and the problem really comes when people juice a lot
of them.
Speaker 2 (21:39):
Okay, yeah, Actually juice's bad ideas. Just eat the vegetable
because you have a glass of water. Yes, actually, oh
my goodness, did I give some good nutrition?
Speaker 4 (21:49):
Well done?
Speaker 2 (21:50):
Okay, right, let's take some more calls. Leslie Hello, yea.
Speaker 5 (21:54):
Hi him clear Hello.
Speaker 4 (21:56):
Yeah.
Speaker 5 (21:57):
I suffer from sort of naise or at times when
I eat certain foods, like I drink quite a bit
of coffee in the day, and I kick myself and
I've got quite an acid stomach, and I'd like to
sort of getting more alkaline bath. Yes, can I do?
Speaker 4 (22:12):
Yeah? So that's really well, the first thing if that's
a challenge for you. It's important to go to your doctor. Well,
next time you go to your doctor, check in with them. Yeah,
just to check that you have got not got helokoback
to pylori, so you can get a bacteria that overgrows
in the stomach which can cause that problem. So it's
very nice that the stomach is an acidic environment. It's
meant to be. It needs to be because when food
(22:33):
has left your mouth, it goes into the stomach and
the acid is essential. It kills the bacteria and it
makes it safe for the rest of the food to
be absorbed. So it's not that we want we don't
want our stomach to be our clime. We want it
to be acidic. We just don't want that acid coming
back up our backup the pipe it came down, right,
So we do want an acidic stomach. But obviously if
it's causing you symptoms and it's feeling painful, what you've
(22:55):
got to say is so we know that if you're
too much caffeine, too much alcohol can cause that spicy food.
But again, one of the key things is to just
check that it's not one of these bacterial overgrowth kind
of problems in there, So go and get that check
from your GP first, because you don't. People often start
(23:17):
on antacids for like years and years and years and
they don't look at the kind of key problem the
other thing, which is not eating too late at night.
So if it's this is often a problem for people
in the evening. You need to give your stomach a
rest before you lie down, because that's when the food
can kind of the acid comes out of the stomach
and goes back up woods and that can cause a problem. Yeah,
(23:37):
big gap.
Speaker 2 (23:37):
There, Thanks Leslie. Thanks for you col Just a quick question.
I did remember someone telling us that potatoes once they've
been cooked and called having.
Speaker 4 (23:47):
A lower glicy mac connect. Yes, why is there because
the start changes. So again, when we think a carbohydrates
are just chains of sugars joined together, right.
Speaker 2 (23:55):
And even if you reheat them, it's still.
Speaker 4 (23:58):
Basically it just changes the way in which they are.
It's like that the different shapes. If you imagine these
these little circles are all in somewhere in stars and
some are in lines, and and if you imagine that, basically,
when you cook a potato and then you cool it,
the shape of it kind of changes, and it has
what's called a lower GLACI theic index, which will lower
your blood sugar level, Like won't have as high an
(24:21):
impact on your blood sug level. So cool. Potatoes are great,
but most people eat mixed meals anyway, like you eating
potatoes with protein and fat, which in itself reduces funny.
Speaker 2 (24:32):
I have just noticed that potatoes when we've eaten, when
we've called them and then reheated them, I actually I
think I almost prefer these you.
Speaker 4 (24:41):
Yeah, yeah, I agree, makes.
Speaker 2 (24:42):
Them feel like more newer potatoes.
Speaker 4 (24:43):
They're quite potato salad young.
Speaker 2 (24:46):
Oh yeah yeah. Potato cella for years, got so much
talking about yeah yeah, well we yeah, exactly right. We're
going to be back in just a moment with your
calls and questions. Got some interesting ticks too, we'll get
to as well. If you have ticks to us, said
two or three. I'm going to pick out there and
Joe as next. But there are some spear lines on
I went on, it's twenty four minutes to far news talks.
You'd be yeah, you're back with the health AP. I
(25:08):
guess nutrition is clear, turnbull clear, turnbull dot code atis
before you go, some more calls clear which are lining up.
Here's a couple. I had jaw surgery on Monday, and
I'm on a non cheue diet for six weeks. I'm
already sick of smoothies, mesh, vegetables, and yogurt. Any ideas
for things to eat?
Speaker 4 (25:25):
Oh my gosh, I did that back in Nah.
Speaker 2 (25:28):
I should have given you a warning about the ones.
Speaker 4 (25:30):
I used it when I worked in hospitals. I help
people do this all the time. It's it's a real bore.
I mean, I'm not gonna lie. That is a really
it's a real challenging thing. There is only so many
things that you can can you wait for the day
that you can have smat is it got to be
completely soft, I mean even no chewing, no chewing, So
I mean maybe it's just different things to stick in
(25:51):
your smoothies, mesh, vegetables and yogurt. I guess it's mash fish,
like you know some people when I was working with
older people who have swallowing issues who have to continually
eat like that forever. You get quite clever with making
like fish with cheese, sauce and like literally mashing it
Like sauces are good. Gravy is good, you.
Speaker 2 (26:12):
Know, like like a tuna sort of thing which has
been mixed up with a bit of something.
Speaker 4 (26:17):
It's really like it's if you actually start with the
kind of soft food and even when you like overcook pasta,
like it goes really really soft, and you do it
in like a cheese sauce, that kind of thing can
actually well. And even mints with mints, And I actually
learned this when I was My brother lives in France,
and this is how they kind of make up. You
(26:39):
use a blend, you know, using a blender, and that's
how you make a really good lasagna. Actually you get
the mints and you blitz it up a little bit
because you can. That can be done so that hopefully,
I know it's hard. It's not from working in hospital.
Speaker 2 (26:54):
Scrambled eggs can.
Speaker 4 (26:56):
Yeah, it's just about the way that you It depends
how much you can open your mouth, like this is
the like it all. It all depends on where you're at.
Speaker 2 (27:04):
It's got go through a straw. That's as opposed to
if it's a mushy thing on a spur.
Speaker 4 (27:08):
Yeah, I mean, if it's got to go through a straw.
There is only so many options that are going to
be there. If you are going to in a week
or two time get to the point where you've got
a bit more space and you're able to have soft food,
then there's more options. But it is I appreciate it's
a very challenging six weeks.
Speaker 2 (27:22):
Yeah, okay, sorry, we can't really help you apart from
mix up your vegetables and just stick it all on
the blender and see how you go. That must actually sources.
Speaker 6 (27:30):
Maybe can you.
Speaker 4 (27:31):
Yeah, And there's you know, there's some really good there's
I mean, you should have been given some guides by
I would hope.
Speaker 2 (27:37):
They probably probably Yeah, yeah, okay, thoughts and prayers for
you there. Okay. One other texts before you go to
our calls is Hi, guys, what foods are good for
lifting your mood? I'm posting in and pausal, I've seen
big changes in my mood over the years. Appreciate your thoughts.
Speaker 4 (27:55):
That's from sooths So such a good question. So one
of the keith that there's so many good important things here.
Absolutely making sure that you're getting five to six vegetables
to day. Like we know that the evidence around eating
enough fruits and vegetables makes a big difference to people's
mood having oily fish, so like there's there's higher doses
(28:16):
of a Mega three, So it may even be if
you're not having oil fish a good couple of times
a week, looking at a really good quality a Mega
three supplement would be something to look at if you
are and then having high fiber foods. I mean, the
main thing, if you are continually struggling with your mood
and you are eating you know, plenty of whole fruits
(28:38):
and vegetables, lots of fiber, lots of Amiga three, those
oily foods, and you are in that phase, it isn't
you know, go and talk to a doctor about whether
you can any hormonal support might help there, because it
is just and honestly, it's just something that some people
don't have to you don't have to put up with
because there's only so much that you can do if
(28:58):
your hormones are playing against you and you need, you know,
maybe to make.
Speaker 2 (29:02):
By the way, sadines are they yes solo?
Speaker 4 (29:07):
Yeah good?
Speaker 2 (29:07):
I just want to check that. And that's a nice
retro food three as well as yeah, bring back the sardine, right,
Let's carry on, Joe high.
Speaker 8 (29:17):
That's good. Afternoon, till then, Claire, Well love startines for
a start that I'm a full time caregiver for my
partner who had a brain bleed some years ago, and
so I have to it can't swallow very well. As
you just mentioned, I do a bit of mishmash. But
(29:38):
my main concern is nails are very very fungus like
and a lot of kerotine underneath, and so I'm just
wondering what would be the best foods or foods to remove.
Of course, he lacks a lot of sugary things, and
I removed that. I give him a lot of aviga
(29:58):
trees and and lots of and protein, but he really
if I was on there, you just need to kick
somel days. And that's the problem.
Speaker 4 (30:08):
Yeah, it's so challenging, and I feel I feel for
you that it's just it's you know, you're doing a
great job. It's a it's a big thing. And it's
really hard to control someone else's food when they've got
their own likes and tastes and things. I mean, what
we know for healthy skin, hair and nails they cut.
Some of the key things are getting adequate protein. So
making sure that his meals have got plenty of protein
(30:30):
and is important for all of those different things. Zinc
which is in seafood, so making you know adequate fish
and other types of seafoods are really good as well
as red meat is a really good source of zinc.
So those are the kind of the key things in
terms of the and vitamin sea sapprenty fruits and vegetables.
When it comes to like I think you said, a
(30:51):
fungal infection or an issue with the thickening of the
nail that may not be related to nutrition at all
and be something that you would definitely be worth going
talking to your doctor about because it may be some
infection that actually needs to be true with medication rather
than nutrition. So if you've got the kind of basic spectrum, right,
I definitely seek extra support from your GPM if there's
(31:13):
a particular fungal problem with the nail.
Speaker 2 (31:15):
Yeah, okay, thanks for you call, Joe. Let's keep it
moving John.
Speaker 8 (31:19):
Hello, Hello, good afternoon.
Speaker 6 (31:26):
My wife she's type two diabetes.
Speaker 8 (31:29):
Yes, what she has found is that.
Speaker 11 (31:34):
Eggs help keep.
Speaker 1 (31:37):
Her or drop two childar levels. What's your type on network?
Speaker 4 (31:41):
Yeah, Well, basically different people have different responses in but
you know, eggs are protein and fat, so they don't
have any carbohydrate in them, so they're not going to
cause rise in bloogic levels like bread, pasta, rice or
any other carbohydrate containing food. So I mean that doesn't mean,
you know, people with diabetes do not need to avoid
(32:03):
or carbohydrate, but they need to be quite specific about
the type and amount. But you've raised a really good point,
which is what Tim and I were talking about before,
is the importance of making sure that you get enough
protein in each of your meals, which is important for everybody,
but particularly with type two diabetes because that will help
with the blood sugar level management.
Speaker 2 (32:20):
Yeah, okay, or good John, thanks for call. Right, let's
go to Kevin.
Speaker 11 (32:27):
Hello, Yeah, how are you too?
Speaker 6 (32:30):
Good?
Speaker 11 (32:30):
Things?
Speaker 9 (32:30):
Good good?
Speaker 11 (32:32):
I've got a couple of handy tips for cooking.
Speaker 4 (32:35):
Okay.
Speaker 11 (32:36):
The first one is, well, you know, it could be
any fish, but you know I can put it here
that a decent size of snapper pillop, yeah, Russia punt
in the man to oven bag. Just tuck an under
punt in the microwave for a minute fifty seconds and
you will never have fish any other way.
Speaker 4 (32:58):
No quick, quick and easy in the microwave.
Speaker 2 (33:01):
Really, why is it so good.
Speaker 11 (33:04):
It's still you'd have to try to believe it. It's incredible.
You know. You know how you can steam fish, Yeah,
and that tastes not too bad. But put in the
microwaves as quicker and not as much meat.
Speaker 4 (33:19):
Well, if that keeps you, it keeps you eat anything
that gets people eating more fish.
Speaker 2 (33:24):
I'd still want to fry it with a little bit
of butter, Or still wouldn't they actually actually just a
quick one on the frying with a little bit of butter.
So like if I did the carrots and ball them,
and I think I fancied as being a bit like
a cheft, so I, you know, toss them in the
frying pans, just with a bit of butter and toss
them around till they've got a bit of a going
to them. Got a bad idea, or you're not too worried.
(33:44):
The thing is it may eat them.
Speaker 4 (33:46):
Yeah, Well, having some saturated fat in your diet is fine.
So I use butter when I make scrumbled eggs, I.
Speaker 2 (33:54):
Use butter butter.
Speaker 4 (33:55):
But but I don't But I don't eat a lot
of pastry. I don't eat lots of biscuits and processed
food that's got a lot of process I think that
there's room to have a little bit of cream, a
little bit of butter if you're not eating like all
of the processed food and I you know, I have
thee meat, I eat a lot of fish. So if
I want to make my scrumbled eggs with a bit
of butter, it's fine. But if people are eating a
(34:16):
lot of the other fattier foods and processed foods, you know.
Speaker 2 (34:20):
Now is it safe to say on that? So you
know how the salt is the devil and people talk
about you've got to watch a man of sodium. You
having a new diet, and so my wife will sometimes
mentioned to me, should you be seasoning that or something?
And my argument is like, darling, we don't need any
processed foods. Adding salt to taste is safe as how
it's is unless you've but of course it's going to
(34:41):
be a point where you overdo it. But we do.
If you're doing your own cooking and seasoning to taste,
is that still potentially a problem or generally you'll make.
Speaker 4 (34:50):
That's how much? And you know so in New Zealand,
I think it's around seventy percent of our salt comes
from processed food, and in process food the salt is
not iodized, which is a problem because we we need
I we need id in right. But if you're not,
and you're like me and we have very lit a
processed food, you know you can have a little bit
of salt. The main thing is with your salt grinder.
(35:11):
It is amazing how much can come out in a
very palm your past, because that is you know, it's
it's we really need to be getting less. So it's
just like, yes, having a little bit. But what we've
got to remember with salt is that your palate gets
used to a certain level of salt, and therefore, if
you want to take the balance out there, it is
(35:33):
using slightly less, which for a couple of weeks will
be like me and this taste a bit bland, But
then you recalibrate your taste buds. Okay, so it's it's
split in the middle. Yes, a little bit in cooking
is fine in your situation, but a little bit when
you're using a salt grinder, a little bit cantain a
lot well.
Speaker 2 (35:50):
Actually, and I say it's always worth holding it in
your palm and just giving it a twist because if
you're putting it onto a light colored food, you may
not actually see how much salt's coming out. That's the trip,
by the way, on the pastry front, I think I'm
going to get you around to.
Speaker 4 (36:03):
Tri microsotic us that I've seen so many peoples.
Speaker 2 (36:06):
I just want to see Clear Turnbull not getting stuck
into one of my arm and pastries. And then I'll
tell her what went into it. And I don't care
who cares. It's delicious. It's a treat anyway. Eight minutes
to five news talks he'd.
Speaker 3 (36:17):
Been you can see.
Speaker 2 (36:43):
And welcome back to the health. Sorry is busy having
a chat with Claire about my cross song and the
and the and the the armored cross song I make anyway.
But back to business. My guest is Clear Turnbull, and
we were giving away. We are giving away, I say word,
because we've made a decision a consulting, free consultation and
a planner as well as an imask. And the winner
of that is our caller, Steve, who has young rugby
(37:06):
players who he's trying to influence on their eating habits
and get past the sort of cultural traditions they have
on stuff they eat. So Steve you're the winner.
Speaker 4 (37:14):
Congratulations yep.
Speaker 2 (37:16):
So our producer will be giving you a course Steve
to get your email and Clear will be in touch
with that. We've got about forty seconds to go. Actually,
you haven't watched much of the Olympics, have you, because
you're so flawed out.
Speaker 4 (37:27):
I know, I'm desperate to and I was when I
walked in here and you've got all the flags going
and I'm like, oh, this.
Speaker 2 (37:32):
Is this right. The fun fact was we're discussing this
is that a lot of those top athletes, you know,
in terms of nutrition, they can get away with all
sorts of sins, can't they.
Speaker 4 (37:42):
They can eat a lot, they can eat a lot. Anyway, Yeah,
I'm sure there's been a lot of organization and planning
to get the nutrition right to get their sporting.
Speaker 2 (37:49):
Exactly on top four. Hey, thanks for coming and Clear
lovely to see you and Clear Turnbull dot co dot Nz.
Speaker 4 (37:55):
That's great, thank you and we'll look forward to next time.
Speaker 1 (37:58):
For more from the Weekend Collective, listen live to news
Talk z it Be weekends from three pm, or follow
the podcast on iHeartRadio.
Popular Podcasts
Dateline NBC
Current and classic episodes, featuring compelling true-crime mysteries, powerful documentaries and in-depth investigations.
Monster: BTK
'Monster: BTK', the newest installment in the 'Monster' franchise, reveals the true story of the Wichita, Kansas serial killer who murdered at least 10 people between 1974 and 1991. Known by the moniker, BTK – Bind Torture Kill, his notoriety was bolstered by the taunting letters he sent to police, and the chilling phone calls he made to media outlets. BTK's identity was finally revealed in 2005 to the shock of his family, his community, and the world. He was the serial killer next door. From Tenderfoot TV & iHeartPodcasts, this is 'Monster: BTK'.
Stuff You Should Know
If you've ever wanted to know about champagne, satanism, the Stonewall Uprising, chaos theory, LSD, El Nino, true crime and Rosa Parks, then look no further. Josh and Chuck have you covered.