Karelle Laurent - The Power of Nutrition - Athetes in Motion Podcast - Athletes in Motion

Episode Transcript
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Tom Regal (00:00):
Music.

Narrator (00:10):
Welcome to the athletes in motion podcast from
race to recovery with your hostsTom regal and Kenny Bailey. You

Tom Regal (00:28):
Hey, Kenny, how are you?

Kenny Bailey
(00:30):
I'm fantastic.
Tom How are you,

Tom Regal (00:32):
I'm fantastic as well. We have a wonderful guest.
Would like to welcome KarelLaurent to the show today. Thank
you for joining us. She is anutritional therapist that
specializes in integrativesports nutrition and works with
the Institute, this is a longname here, Institute for optimum
nutrition, and Center forIntegrative sports nutrition in

(00:54):
London, currently residing inPortugal, originally from
France, and has been everywhereelse in between. So we're really
excited to have you on welcomeCarol. This is wonderful welcome
through Leo. So Leo Silva is oneof our triathletes journey
athletes, and Karel is workingwith Leo on his journey, and he

(01:19):
connected it was nice enough toconnect us, and Carol is nice
enough to join us to talk aboutall things nutrition and sports
and endurance, who and you'realso a triathlete as well,
right? Yes, aha. Okay, we've gotthat as well. So tell us about
yourself. Welcome and tell usabout yourself.

Karelle Laurent (01:37):
Thank you, Tom, and Thanks Kelly for having me
on the on the podcast. It's solovely to be to be with you
today. Yes, well, I think you'vegot it all right. So yes, I am
French. I left France. We leftFrance with my husband about 25
years ago, and we live in theUK. We live in Australia, we

(01:57):
live in Singapore, and we nowlive in Portugal. My husband is
French, Portuguese, and weabsolutely love Portugal. The
south of Portugal, the area isabsolutely beautiful, best place
to cycle. And we'll come back tothat. And then on the way, yes,
I used to be a fashion workingin fashion industry, and shortly

(02:21):
after my second child, he wassuffering from a lot of
allergies, infection I was I wasburning out as well because my
husband was traveling a lot andit was just a lot going on. And
thought to myself, I just needto, you know, I'm sitting in the

(02:41):
doctor's office, and it'stelling me what I need to do.
And I'm, I'm quite knowledgeablethat I'm kind of taking it on
mobile, but I don't, I don'thave it doesn't come from me, as
I don't have the loanage enoughto say yes or to say no. So I
thought, this is just not right.
I can't do this. I need to. Ineed to learn more. And so I
started looking at nutrition.

(03:03):
I've always really be I wantedto be a doctor growing up, but
then I thought, comedy, this isnot good for me. I'm not so good
at school. So I came back intointo really trying to, you know,
satisfy my learning journey intonutrition, into well being into
health, but also being able toeducate my children about the

(03:27):
future their lives, and it'sreally important part of our
life, right? The well beinghealth, longevity. Now we talk a
lot about longevity. We don'tstart working on longevity when
we are 65 years old. We probablyvery lucky. Physics said, so you
need to start earlier. So yeah,one thing back to another. I
signed up into an online schoolso the Institute for optimum

(03:51):
nutrition, I looked so much, butit was really the good space for
me to be able to do my ownresearch and have my own
opinion. It wasn't a textbooktype of school where we say to
you, this is what people need tohave for breakfast. This is what
people need to eat. It was verymuch like, Well, do you think

(04:12):
people need to be vegan, or doyou think people need to be
omnivore, and you need to nowwrite an essay and find some
research and find your your youknow your opinion, and you need
to prove your point on both. SoI really was quite fascinating
with that aspect. However, Istill had on the side. I've

(04:35):
grown up with in a householdwhere sports was really
important, not in a competitivelevel, but my dad was very, very
active, and we were always doingin the summer when I was a
little girl, we would go onholiday in shamanics, for
example, and walk up themountain while all of my my
friends would go to the beach.
And I will always say to my dad,what have I done wrong? For

(04:58):
torture. And in the winter, wego back to the same place and we
ski down information. And so itwas always really active.
However, I must say, I'm joking,and I always see him about that.
But there was always horseriding, not just going horse

(05:19):
riding, but going several dayshorse riding, or we did car
racing. I actually grew up doingbeing my dad's co pilot. There
you go. So, yeah, it wasamazing. It was so always sports
was important, but I've neverbeen, I would say, still not a
top age grouper, but I lovesports, and it's really part of

(05:41):
me. So the nutrition, thesports, and all my friends were
triathletes, it's kind of runsin the water in Singapore and
and someone said to me, youdon't be great if you actually
could be a nutritionist for ustrying, because when we when

(06:02):
something's wrong, and we go tothe doctor automatically, even
if it's not related to that,they say you need to stop
training. And and I was like,Okay, I'll find about, think
about it. So when I finished mymy, my my course, my diploma.
Then I remember also doing thediploma, and one of the tutors

(06:25):
said, oh, you know, you workwith weight loss, you work with
oncology, you work with all ofthis. One you should not work
with is triad. Got a point,unageable. And I was like,
that's really fun, actually,because actually my
consultation, and I compare to,I have a mentorship program, is

(06:46):
my consultation. I feel like Ilevel up to the people that I
speak with. They have done theirresearch, they know what they
talking about. They would stillhave question, and they want to
dig more, but it just kind ofresonate to them. So it's and I
love that, because I love thefact that I can still, I still

(07:07):
give them information, andthey're still learning, even
though, if they already have theloads of research, and they
already very knowledgeable andinterested about their health,
right? Um, so, yeah, so it wasdefinitely the population.

Kenny Bailey
(07:25):
So is it because triathletes, they just
feel like they know what they'redoing anyway, so they'll
challenge you on stuff, or is itmore they're hard headed?
Sometimes

it's a good question. Sometimes people come
and be like, okay, you know,Karelle, I know about this. I've
done some research, what do youthink about that? And I'm like,
wow. Okay, yeah, so,

Kenny Bailey
(07:47):
so you were, you were an active person prior,
right? Like you said you weredoing a lot of activities, co
race car, driver, howcool is that?

Tom Regal (07:54):
That's awesome.

Kenny Bailey
(07:56):
So I'm sorry, I'm just listening to your
background. It's like, I'mreally active in sports. I do
nutrition, I did fashion, andI'm like, my gosh.
So when, when you you had apreconceived notion of nutrition
before you walked into thecourses, once you've gotten out,
were you, were you surprised atsort of the difference between

(08:20):
what you did, or did youintrinsically think you got it?
Now you just it's it'svalidated, if you will.

It's a really good question. I definitely
learned a lot. So in terms offood, particularly, I understood
more the impact on the bodysystem. I understood more also
how the body works, and I thinklong term, the big picture, and
that was it. So the reason why,also, I picked this particular

(08:49):
school, it's we work on thefunctional medicine. I don't
know if you've heard aboutfunctional medicine, yeah, hey,
man, and all of this and, andthat's really interesting,
because, for example, if youtake the example of an athlete,
I would have an athlete comesand singing, and it's like, oh,
you know, cryo, oh, I alwayshave injury, but that's, that's
always me. I always have, youknow, an injury in my calf, or

(09:13):
it's my foot, and I'm like, holdon a minute. It's inclined,
right? So that's not localized.
So if you have an injury, okay,you train. So that's just going
to push, push it a little bit tothe extreme, but there is an
inflammation in the gut, andthat's what functional is.
Medicine is incredible about andthat's maybe my biggest takeaway
of the school was really to beable to take that step back and

(09:36):
being investigating the bigpicture and be like, you know,
our body is not just you don'thave a border between your legs
and the rest of the body. So ifyou have an inflammation, it's
not just localized, it'severywhere. So why? So why do we
have an inflammation? It may notbe because. Been running, but

(09:59):
maybe there's somethinghappening with your gut. Maybe
it's an influence of, you know,where you live, your
environment, maybe the foodyou've been eating, maybe you
know, some prior medicationyou've been taking, and that's
really the part when I work withclients, where it's really
interesting, and the light bulbmoment of, you know, you have

(10:21):
habits that you will have, andsometimes I explain something to
a client, and I can see thatthis is happening, and it's a
light bulb moment where theyrealize what's going on. And
I've had it the past in myjourney, and that's where you
just like you're making adifference, right?

Tom Regal (10:43):
Yeah. And I think the biggest issue, I'd say issues,
not the right word, but, butessentially, it's different for
everyone. So there is no theinflammation that you're having
is caused by something differentfrom the inflammation that I'm
having, or Kenny's having. It'slike it's going on there. And I
think part of the journey isfinding what that trigger is for

(11:04):
you, and then trying to adjustfor that. Now, how do you, how
do you deal with athletes thatcome in or and you work with non
athletes as well as athletes?
I'm, I'm assuming that. So whenyou're, when you're,

Kenny Bailey
(11:16):
yeah, we don't care about the non athletes.
Yeah, well, everyone's,

Tom Regal (11:20):
we feel everyone's an athlete,

Kenny Bailey
(11:21):
everyone's an athlete.

Tom Regal (11:25):
Yeah, yeah, normal people. So when they come in and
so you identify something, maybeit's a habit, maybe it's a food
that they're eating. All ofthat, do you get people that are
resistant to change? It's like,what if they really like that,
that food or something that'striggering this, and you figured
out that that's what it is. Howdo you, how do you walk them

(11:46):
through that realization oflike, you gotta have to change a
habit to be healthier, and thathabit you really love,

yeah, and you're right. And I think, you
know, as we age, we don't likechange. I don't like change
towards you know, we it's alsodifficult, but you would have
different kind of type of peopleas well. There's people who are
scared of change, and it createsanxiety, and you need to be
really aware of that. Andusually I would realize that in

(12:17):
the in the initial session, inthe process, and then you just
go a little bit more. You gowith caution in the way you will
introduce change habits. So ifyou work with non athlete, and
non athletes, usually, and atschool, they would say, Oh, you
do only a couple of change atthe time because it's hard for

(12:39):
people to implement change. Butone thing with athletes, if I do
a couple of changes, they wouldbe like, Okay, so can we move
on?
Let's go. Let's go a verydifferent population.
So you really need to work withthe type of person that you
have. And sometimes it's achange in between. It's maybe,

(12:59):
you know, I'm going to take anexample of someone who drinks
soda, for example, and drinksmaybe three or four soda a day.
And obviously, in the best ofthe world, we don't drink soda
at all, but that's not therealistic approach for someone
who is going to be drinkingmaybe for soda a day. So then
you would start into, you know,how is your sleep? Oh, yeah,

(13:21):
it's good, but it's not okay.
So, and then you have a coupleof more ideas and suggestion,
maybe cravings, maybe afternoon,a bit more lack of energy, then
it'd be like, Okay, how about wejust change one and then another
one. So you go to your ownrhythm, and usually to change
the habits. You know, it justhappens. And when you do the

(13:42):
follow up session like, Oh,honey, it's not anymore, excuse
me, it's good. You know,actually, it felt, yeah, it's
not even a problem. It was aproblem. We talked about it for
40 minutes. So we, we forget.
You forget. You know, you'vedone something for several
years, and you suddenly stopdoing it, and you're like, oh,

(14:04):
okay, but there is sometimesthings that I go a lot into, I'm
quite realistic of the way welive. I could be French as well,
but it you know, I'm not beingFrench or being a nutritionist.
I don't live in a bubble of weeat kale for dinner every day.

(14:25):
I've got kids, they want to eatpizza. You know, it's this is
just a normal world. And so I'mgoing into someone's life and
help them. So tell me, where doyou get what you have around
you? What are the surroundings?
What do you like, what don't youlike? And then we just make
suggestion like this. It's notjust me, but you would make a
suggestion, and it's aconversation, and it's a really

(14:48):
nice exchange. And sometimes asuggestion comes from the
clients, and that's what'sbeautiful, because it just it's
easier to implement.

Kenny Bailey
(15:00):
So I find food, food is a fascinating kind
of challenge, right? Well,actually, yeah, because if it's
just yeah, if it's just fuel, itwould be one thing, right? If we
just use it as a as you know,like drinking water. But food is
tied to family. It's tied tosociety. It's tied to pleasure.

(15:25):
You know, we eat at a funeral,we eat at a wedding, we eat at,
you know, birthday parties, weeat at pool parties, or we just,
you know, eat for breakfast. Soit's tied to so many societal
things that I think it'sfascinating. We can't just
simply say, well, just don't eatthat, or don't eat that. For
example, to your point, you maywant someone to eat more
nutritious food, but maybe theirspouse and their kids are eating

(15:49):
less, you know, pizzas and allthat. So trying to incorporate a
healthy diet in a world wherenone of that is supported, I
guess you know, because theywant to eat their food. You do?
Do you? How do you handle thatkind of societal or do you see
that societal sort of pressure,and how do you navigate that and
culturally?

Because I work with clients in different parts
of the world, it has translatedvery differently in Middle East
or in Europe. It's so different.
So I'm feeling I'm reallyfortunate that, because I have
been traveling a lot for livingor just traveling for leisure, I
know a little bit, and I've gota really good perception on

(16:32):
culturally, how food isimportant into a society and and
that is a valuable point for meto be able to translate that in
a consultation and understand,understand that, you know,
living in the US or living inNew York, you have a lot more
temptation than I would haveliving in yoga, because you walk

(16:54):
down the street, this the smellI remember when I lived in the
UK, my mom would say to me, it'sincredible. I know where I am. I
don't need to open the eyes. Ismell it smells cinnamon
everywhere. You don't realizethat. And you know the blue
zone. Have you heard about theblue zone? Right? And he talks a

(17:14):
lot about that in his book. Iremember that was really
relevant to me, because theenvironment you are in is going
to be the recipe for success, orno or make life so much harder
for you in terms of being ableto to make the change you want.
Because sometimes wanting tomake the change is not enough.

(17:36):
The Willpower is a great tool,but it's not enough to be able
to make those changes, becausethere's so many more barrier,
right? So we've just got torealize the environment. So
yeah, it's food is very bright.

(17:58):
Food is interlinked to some andemotionally as well. Emotional
food is just a huge factor.
Yeah,

Kenny Bailey
(18:07):
it's just an amazing challenge. I have always
seen, you know, even me, and I'mguilty of it, we may have
friends that come over that arevegan, and I'm not a vegan. I'm
not I'm I like my meat, and, youknow, having to cook for purely
vegan sometimes is difficult forme to say, ah, you know. Or if
they order, it's always, youknow, and I've got to be a lot

(18:28):
more supportive, right? Or whenthey order, you know, can you
have it without this? And canit, does it come with this? Does
it come with that, like, justorder, just order, right? But,
you know, you just, you have tobe a little bit more patient on
that.

It's, it's, and it's different because it's more
difficult for you because you'renot used to it.

Kenny Bailey
(18:44):
Yeah, exactly it would be. Imagine

if you suddenly, you know, it would be
very difficult for you toimplement that, because it's
changed. Any changes are goingto be traumatic in some extent,
right? So before for them, it'snot a problem, because they're
used to that. So they would belike, just get me some
vegetables and some this.

Kenny Bailey
(19:05):
Yeah, for me, it would be difficult. So when,
when people come to you, do theycome to you? Is it, is it sort
of a, is there a theme? It'slike, I'm having a sleep
problem, or I'm having a GIproblem, or I'm having a
nutrition problem or a hydrationproblem. When did, when do they
when do you get the call?

So interesting?
So I often, I actually it's,it's interesting, because I
often have, so I do discoverycall. You have a free this 15
discovery call. I'll post a linklater. I'll send you the link.
But and I often have the wordingis often going to be looking for
support. I've heard about youfrom this or this, and looking

(19:43):
for support because I have arace so performance. And then we
start talking, I would say onetimes out of two that gold
becomes secondary. And then aswe start talking even even
discovery code, it will. Be likeother goal, a more important
goal to that client. It couldbe, you know, trying to lose

(20:04):
weight, but cry out, I'm tryingso hard, and it's not working. I
don't understand. I'm careful.
Is what I eat? I train a lot.
I've been training for years. Ican't lose weight. That's that.
Or it could be something like, Inever know what to eat. I do
this, but it's a little bit likeI'm insecure what I'm doing, and
that's a really important pointI often have that I just need

(20:26):
you to tell me, am I doing thisright? Should I have this for
breakfast? Should I be fasting?
Should I not be fasting? ShouldI be vegan? Should I not be
Yeah, and that's a really bigoffer. It's a big question,
because and, and it's somethingyou mentioned in your email Tom,
is, how do you people willrelate into you know, what you

(20:50):
hear on social media? Andthat's, I think it creates a lot
of insecurity amongst ourselves,amongst everyone, because you
started thinking like, Oh,should I be doing that? But
they're doing that. So should Ibe and I try to take that off
that pressure. So we look atsomeone's habits, and then we
just and then it becomes veryclear. So then they have the the

(21:13):
power empower people to be like,yeah, actually, what you were
doing was right all the otherway around. Um, oh, someone
would come with a more personalhealth problematic. It could be
gi issue, allergy, foodintolerance. It could be, you
know, hormone changes as well. Iwork with women, and there's

(21:35):
usually a big change. Yourperformance starts to peak, or
you you suddenly to drop, or yousuddenly don't sleep well, or
even a men and women aresuddenly saying, you know, I
can't reach my I just can'treach my, uh, my target that my
coach is giving me. I'm reallyI'm tired. I don't know what's
going on so, but when they arethat moment, they are already

(21:57):
able to, you know, to know thatit's a link with the food,
because sometimes they don'tmake that link. So when they
make they already have knowledgethere. Yes. So it's really
interesting. And lately I'vehad, I would say, in the last
couple of years, I've had a fewathletes, or even adults who has

(22:18):
been recently diagnosed withADHD and and that's really
interesting. So I'm doing a lotmore training on neurodiversity.
The impact, I think it's, it'sit's really fascinating to see
how that also creates a hugedriver in the relationship we

(22:38):
have with food, with how weshould be and how, you know what
we should be eating. So that'sthat's really, really
interesting as well. That's

Tom Regal (22:46):
fascinating because I, I wouldn't have even guessed
that there'd be a link to foodwith that and and, like, I
should know that, right? Weshould know that the food links
to just about to everything itdoes to everything. So, yeah, I
wouldn't have thought ADHD andand linking that to food and
being able to help you cope alittle bit with with better food

(23:09):
choices and timing and all ofthat, that's that I'm fascinated
to learn more about. That.

Yeah, I think it's because we identify ADHD as
the old idea of you have a childwho has hyperactivity, of that
naughty child has ADHD, but weknow it's so much more than
that. Now we've learned so muchmore. And when adults find out,
it's sometimes, you know,because they they just it's they
have a hard time to organizethemselves. So they have that

(23:36):
hard time to follow instruction.
And it could be following aplan, or it could be just
thinking about, you know,cooking, or it could be about so
many more aspects. And then, assuch, the food, it's also the
texture, it's also maybefocusing too much on not eating
carbs at all, or eating too muchcars or, you know, so then we go

(23:58):
to the extreme as well, andthat's where it's not even one
example, and that's why it'sreally fascinating to learn
more, because we know that it'sjust neurodiversity is going to
be a million different facetsand a million different
translation for people. Sothat's why it's yes. So it's

(24:19):
fascinating discoveries comingup. So, really interesting,
nice.

Kenny Bailey
(24:29):
It seems like, you know, there's a diet a week
that occurs, right? And youmentioned that people go online.
It seems like, Okay, I'm goingto be a carnivore now, or, you
know, and you'll get quick, youknow, results, or I'm going to
be totally vegan, or I'vedecided that, you know, this
particular diet, you know, Ialways thought, you know, the
Mediterranean diet seemed to bethe nice combination of both.

(24:51):
Is, is there a, do you see moreor less of a particular kind
that's popping up lately? Or isit, right? It's all over the.
Work.

It's just, it's, I think it's, it's the
influence of all of this, andit's so hard because I even try
myself on social media to try tonot go into this of telling
people what to do, yeah, andbecause I think it just is that
window you see this, but thenit's so much harder to show the

(25:22):
rest of it. Yes, vegan diet, allof them are going to be great on
a certain extent, and they haveall of them studied that
supports them. But are they theright approach for you? Are they
the right approach for me atthat moment of your life? So you
know, being vegan is all great,but is it the right moment to do

(25:42):
this? I That's

Kenny Bailey
(25:44):
a good point.
I like what you're saying whenit's you know, you could have a
diet when you were 30, but maybenot the diet when you're 50.
Yeah, that's an excellent point.
Yeah,

different way of living. In a personal
example, I used to be vegetarianfor many, many years and being
into perimenopause, I realizedit was like, no, actually, that
doesn't work with me anymore. Itjust doesn't I need to have a
better support, and I need tohave more planning intake. And
it's a challenge. I'm tellingyou, this is a challenge, but

(26:16):
actually, I live in a place ofin a world where I have access
to really good quality and meat,but it's, but it doesn't mean
eating the you know, it could befasted in your off season. So
often clients would say, oh, butI'm on the fasting diet, yes,
but when you're training forFulani or Nan perhaps, could we

(26:38):
delay the fasting to your eatinga lot for

Tom Regal (26:42):
Christmas, eat, eat, eat. If you're training for big,
ugly races, eat. Yeah, that's

right, it's getting the right timing. So
yes, there's hundreds and 1000sof studies supporting every type
of diet, and I'm not going tosay they're not good. They just
have a moment, a time and atiming, and they will be
personalized.

Tom Regal (27:05):
Yeah, and we're all looking for the quick, easy
answer, right? It's just do,just do this. And, and my
favorite term is game changer.
This is the this was a gamechanger for me. I ate this
protein powder, and it was agame changer. And it's just like
it. There is no simple one pillanswer. There is no magical
thing that you just do this andeverything is perfect. It's a

(27:26):
mixture of things. And

that's right, and I think it's often a
takeaway as well that you know,I would also have say a client
saying, okay, so what is thesupplement I need to take? But
just tell me, I will take it,but it doesn't work like this.
And I think for years, some someclients, would say I used to get
away with just eating whatever Iwant. But then there's a moment

(27:51):
I realized had to actually workon eating the right food. And it
doesn't again, it doesn't meanhaving a perfect diet. It just,
you know, nourishing your bodyaround your training, nourishing
your body when you areincreasing the intensity of your
of your training, ramping up fora rate. It just simply means

(28:15):
that it just, you know, you'renot it's watering a plan that
you're trying to grow in thedesert, if you're doing water,
it's kind of dark,

Kenny Bailey
(28:23):
there you go.
Yeah, I don't think you can talkabout nutrition and in sort of
supplements, unless you talkabout GLP ones, right? And the
rise of those is that a US, isthat a kind of a US centric,
sort of fever and pitch in whicheveryone's trying to get on glps
to easily lose weight. Or, doyou see that globally, is it, is
it just, is the impact more UScentric, or is it led? Or is it,

(28:49):
oh, I

think I think it's, yeah, I see it here in in
younger

Kenny Bailey
(28:55):
Oh, really, yeah, it's,

it's global because, yeah, it's global. I
won't say it's, I think it'salso, you know, you hear a lot
more from the US, but, yeah,it's a global thing. I don't
have it so much. I don't have somany clients requesting or

(29:18):
talking about it. Yes, yes, Ihad one a couple of years ago.
But it's not something thatcomes up. Because I think, I
think we speak a lot abouttaking the time, just as you
know, we always try to reinforcethe fact that you wouldn't start

(29:40):
running a marathon from day one,right? You don't walk out of the
door running a marathon, youknow? Well, maybe one guy,

Kenny Bailey
(29:50):
and they're usually Crazy, right? So

you gotta put in the work, and the work is the
foundation. Now, I think withthe. Type of medication, it has
a purpose for a population.
Don't get me wrong. I'm notsaying it's wrong, but just to
confirm that we're talking aboutusing it for people that could
just who are having lower BMI,right? So when people do require

(30:14):
I think it's it's amazing thatthey have that the science have
provided an opportunity for themto be able to reduce the markers
of, you know, and improvelongevity on so many aspects,
yeah, and

Kenny Bailey
(30:33):
I think it's really important just, you know,
again, I'm a you know, if that'ssomething that you want or
something that you need, you gotto wrap a habit around it,
because you're not just going tobe an injectable and then eat
Doritos and eat burritos andeat, you know, and continue to
be sedentary and expect, youknow, some miracle. I mean,
there's got to be a habit if ithelps you get to a habit change.
Awesome. In other words, if youget more confident, or you feel

(30:53):
like you can walk more, thatthat's great. But yeah, anyway,
I had to ask about that, justbecause, you know, it's, it's
prevalent all over the place,right?

It is. And I've been listening to a couple of
podcasts in the last couple ofweeks on that topic because I
thought it was reallyinteresting actually, to to know
more. And you're right. I thinkif it can help someone to gain a
better quality of life, bymeans, I think it's just
ultimately, we need to have

Kenny Bailey
(31:25):
more positive outcome for

Tom Regal (31:27):
Yeah, you see a lot of other differences between
Europe and the rest of the worldand the US market when it comes
to food. I've talked to I'vetalked to people that I've met
through the years that werealways say they came from
Brazil, they came from someoneelse, and they say they went and
got vegetables or they gotfruit, and it just didn't have
the same flavor. It didn't havethe same so there's a difference

(31:50):
in our farming product that wethat we deliver, and our food
processing and manufacturing.
How big a difference is that? Imean, I've noticed it when I've
traveled to Europe a couple oftimes where the food just, I
don't know, maybe it was becauseI was there. It just tasted
better, but there was moreflavor to certain things in
regards to here. So what otherdifferences do you see?

I think it's farm to table. Um, it's that
ratio, right? I'm sure in theUS, if you are in an area where
you have access to farmers smallproduction, and you will have
amazing quality of food. But Ithink it's more, rather than
saying geographically, I thinkit's more down to how the access

(32:34):
we have and where we'repurchasing our product and our
produce. Asia was particularlydifficult because Singapore
being a small city, countryslash city Island, some have a
lot of land, so everything isimported. Because it's imported,

(32:57):
it spends a lot of time in thosefreezing condition to be
transported, right? So, sotomato have no taste, they just
be bland. Um, raspberry don'thave much taste, but we have
access to good meat fromAustralia, for example. So that
was that was fine, um, but herein Portugal, raspberries are out

(33:19):
of this world. They're just sodelicious because producer
coming from here, and they arealso, you know, often remind
clients to go seasonal, even ifyou are in a place where you
will have and we have thissupermarket where you have
everything, but look, where isthis coming from? Where is this

(33:42):
coming? Is it coming from?
Because sometimes you would havebananas, even just bananas, your
bananas will come from thecountry, locally, the country
right next to you. Or is itcoming from the other side of
the world? And if you pick theattention, if you look and you
suddenly like, why would I havea banana that comes from being
in Europe, New Zealand? Why canget a banana that comes from

(34:04):
Madeira? Obviously, bananacoming from Madeira is sometimes
the price. It's difficult to sayif it's less expensive or more
expensive, it's definitely goingto have a better flavor.
Definitely have a better flavor.
It just, it's just doing thoselittle things that would be
quite important. I would reallyrecommend people to start doing

(34:27):
that. And then you realize, oh,wow, the produce is the taste is
different, right? Maybe it couldgo to the markets. There's only
one day of a week where there'sa market, but you guys in the
US, there's so many farmersmarkets.

Kenny Bailey
(34:41):
Yeah, you get seasonal stuff. You're
supporting the local farmer. Imean, it's good all the way
around, right? It's just, ratherthan, you know, the big
corporate man that, like yousaid, we're getting stuff
imported, and then

it has a good credit. It's handy. Sometimes
you you have to go by writing ona Saturday because. You're a
coach kid, you know, right? Andyou can't go

Kenny Bailey
(35:03):
to the market exactly, or in the middle of a
race, and I can look at it go,where is this banana from? I
know I'm doing an Ironman rightnow, but is it so local? You
have a local if you could, wheredo these M M's at exactly? One

Tom Regal (35:21):
of the reasons we landed here, when my wife and I
moved to Tennessee and to FrancoTennessee, was there was local
farms to get our meats and eggsand everything. And I got to
tell you, I have a hard timewhen we don't get to the farms
to get the meats, to go to thegrocery store and get something

(35:41):
because it's just even their toptier meats in the grocery stores
just don't have the flavor, justdon't come anywhere close, and
it's, yeah, it's a little bitmore expensive. So we change our
budget, we change our buyinghabits. But the fish, the fish
getting it from places thatdon't ship it around the world
to process it, to get it to you.
And then the meats locally goingto the farms has been just that.

(36:05):
That was one of our big pointsof coming here.

Yes, I think it's wonderful. And to your
point, you eat less because it'sbetter quality. You just make
the most of it. And I think onceyou start making that shift, for
a lot of people, it's scary,because they're like, Damn, it's
so much more expensive. Yes, butactually, do you need to have

(36:30):
meat five days a week? No, youcould or

Kenny Bailey
(36:35):
12 ounces at one sitting. You know you can
have, you know you can have fiveounces,

you know, one day chicken, one day beef, and
then one day you have some fish,and then one day you have, you
know, some legumes, some beansand lentils, and it just there's
seven days in a week. So there'splenty of opportunity to all
different food. But that couldbe level seven in

Tom Regal (37:00):
the start small.

Kenny Bailey
(37:06):
So switching gears a little bit. You You
know, I had a colleague of mine,a buddy of mine, who in from the
US it was racing in nice for theworld championship. So you have
folks that are traveling, youknow, internationally, how
what's your recommendation forthose folks, because diets are
going to change, you're, you'regoing to be on a plane for
multiple hours. What do yougenerally recommend for folks

(37:30):
that are doing an internationalrace? How do you, how do you,
how do you kind of help them getprepared.

Get prepared.
Yeah, so it's reallyinteresting. Um, question. Yes.
So it's just usually, dependingon how early they go, it's when
they rental when they have arental apartment. I always try
to encourage client, at leastfor the breakfast is to be able
to get you know, to plan when wework weeks leading to an event

(37:59):
that sort of internationally, iswe work on that breakfast weeks
before that, but we work on thatbreakfast towards being ready
for that phrase. So if you arein a hotel or if you are in an
apartment, then you just go andget the food sometimes, you

(38:20):
know, I've lived in Asia. Weused to go races in Indonesia,
Indonesia, and there's nothing.
Only thing you're going to findis a bucket of treats. So go
with you, and you have youroats, you have your food. You
bring everything because youneed to have and you sometimes
don't want to drink the coffee,because you live by the coffee,

(38:42):
you know, like, it can be reallydifferent. So if it depends
where you're going, sometimesyou're lucky enough you go to
the park, hiatus apartment,everything is like, can I have
an egg, or can I have all ofright? So it's manageable, but
it's just to anticipate, right?
It's planning that. So we talk alot about this. We talk a lot

(39:02):
about the food we are using thedays leading to a rain, which go
in line of the tapering andsometimes the dehydration that
is coming from. Yep, and I'vegot plenty of experience with
that from traveling overseas, soI can relate and give really

(39:24):
good advice on this. But there'salso also, you know,
anticipating a lot, and what Isometimes see it's not
necessarily because of thetraveling, but it's because of
the non anticipation andsomething happened, and it feels
like the stress level is reallyhigh. So how can we how can we
plan so you are ready to faceany type of situation, whatever.

(39:50):
Sometimes it's really related tothe food or related to something
that happens to the event,right? You've got the delay.
Luggage or you've got. Soactually, we talk a lot about
that, because for me, it'sreally important, even if it's
not directly linked only to thefood, but it's the stress impact
on the body. And we know how thestress response has an impact on

(40:12):
the body. And you know, it's thewhole part of visualization. Do
you do a visualization beforeyour race. You see yourself.
What is going to happen if youhave a function? Well, prepare
that. Have a look at that. Dothat because I'm changing tires.
So my before my race last yearis set me down in the he said,

(40:35):
Okay, tire this. Do it. And hetook the down. And no matter how
I travel, I took my time. Hedidn't tell they said, right, 15
minutes. Imagine if you have apuncture. 15 minutes. Said it's
nothing. So it's just talk aboutall of this and realizing that

(40:56):
you're gonna have somethinghappening. You're gonna lose
your nutrition. It's possiblethat your suitcase with your
gels are going to be delayed.
Have you tested what's on theroad? Do you know what's going
to be on the race? We talk aboutall of this, and often it helps

(41:20):
to prepare. And sometimes youhave a plan B in your head. I
work like this. I need to beable to see every type of you
know what could happen, whatcould go wrong, not in a drama,
drama kind of way, but if I knowwhat could go wrong, then I know
I can be prepared.

Tom Regal (41:38):
Yeah, for that. Yeah.
And I like that idea of actuallylooking, looking ahead to where
you're traveling, to what thetraditional breakfasts are, what
is that stuff? And if you couldactually get some of that ahead
of time to test it, try it. Ilove that, because I'm one of
those people that over prepares.
I'll do the research. I'll gothrough all of it. I'll see what

(41:59):
it is. Yes, yes. Of that, it'slike, so there's Plan A, B, C,
D, E, F, and we just kind ofnavigate with whatever goes
through there, and there's nostress when it happens, because
you just go, oh, we just movedto this plan there. It just
works, yeah?

Kenny Bailey
(42:14):
And I think, you know, I think that, you
know, the running joke is thefourth discipline is, is
nutrition, right? When it comesto these races, and it's funny,
because we prepare morecontingencies on running and
everything else, but you will bebrought down in a heartbeat if
you're dehydrated or you miss afuel, right? So you could be
prepared on anything else. Youcould be the best cyclist you

(42:34):
can be. You can have the fastestPRs on your run, and then if you
skip a bottle or you don't ifthe food that's on the course
doesn't sit well with you, youknow a GI will will take you
down.

A very simple example, even for athletes who
are experienced, and I've hadthat with covid, I've had a
couple of athletes that werevery expensive on Kona before
covid. They know exactly whatthey were taking. Their
nutrition was nailed down. Wealways had this really nicely
organized. And then I rememberreceiving a message from one of

(43:08):
my clients, and he said to me, Idon't know what's going on. I
was sick like a dog. I just hadthis, and then it didn't work.
What do you think is happening?
And I said, Well, covidhappened. Two years happened. So
you can't go from not hittinganything when you go on your
leisurely ride or on the trainerto go back to your 90 gram per
hour, just because done itbefore. So we need to go back to

(43:30):
slowly increasing back how wedid the first time, right? Oh,
yeah. Think of that. And I did alot with experienced athletes
who just race every six months,or race a year because they're
busy, and suddenly they go back,they prepare their bottle, and
you tested that?

Unknown (43:54):
No, but I'll be fine.
And no, because

you need to get used to that again. Taking back
the marathon. It's not becauseyou run a marathon 10 years ago.
You can run it next week. Yeah,that's a great analogy. Yeah,
you've got to get back into somesort of a training to get back
into it, and maybe even faster,because you beat an athletic but
maybe you just need to to goback into a certain discipline

(44:21):
of increasing

Kenny Bailey
(44:22):
that's such a great point. I mean, I just It
clicks when you say it right,you know, to your point,
everyone thinks, physically,well, I'm just going to go back
and start my ramp and, you know,start here and be cool, and then
you just eat the exact samething, or you start eating at
the same level that you did whenyou're, you know, six months
into your into training, think,Well, I'm just going to start
working down a lot of food,because I'm starting to train

(44:42):
now. Food because I'm startingto train now. And don't ramp
your ramp your nutrition.

Tom Regal (44:46):
That's a great point training the gut. It's training.
Yeah,

Unknown (44:49):
that's funny.

And change product. Technology has changed
established nowadays. So youchange product because you're
not going to take the same.
Thing that you used to takeseven, seven years ago, we now
have very well formulatedproduct out there, great
flavors. So, yeah, it's, it's

Kenny Bailey
(45:12):
so about that, if you know, there's always you
know nothing new on race day,right? So if you're going to get
a new pair of shorts or a newwetsuit. You want to try it X
amount of weeks or months aheadof time, or new shoes. Is there
a nutrition equivalent to thatas well? Is there a cutoff time,
like, is it two weeks? Is itfour weeks? It's is it, you

(45:33):
know, if you're going to try anew gel or try a new supplement
for your for your water in dirtand dirt, do you, what do you
recommend? Is it? Is it?

Yeah, it's well to do well, I would say, if
we're talking about a full or amiddle distance, I would say
it's great to plan at least sixto eight weeks in advance. Okay,
you have time. We have plenty oftime to try different type of
gel, different powder. So we doa really big exploration. Okay,

(46:06):
never imposed a particularproduct on clients. I would
always say, you should, youshould try this. This is, I give
the name of different brand thanthe older they try, and it needs
to come from them. I like thistexture. I don't like the
neutral. I like having thestrawberry taste, or I don't
like strawberry taste, I wantneutral. And then we put the

(46:28):
plan together. We I call themthe draft of the race plan
together, and we get a littlebit more of a of a picture of
what you're going to take duringthe training session during your
long ride, doing your run andand we tried, sometimes you've
got to change products, becausethey certainly don't sell them

Kenny Bailey
(46:50):
on this particular or they change the
formula, yeah, oh, if something

happened. But usually, yeah, we try not to.
We're trying not to change. ButI would say again, I think in
the last two years, the, youknow, the few big, big brand
products are so well formulated,it really reduced a lot more of
the GI issue we used to have inthe past, sure,

Kenny Bailey
(47:18):
um, regularly.
Well, even Iron Man now changedout of Gatorade to a different
Yeah. So

Tom Regal (47:26):
just throwing everybody out, throwing
everybody off lines. You talkabout not liking change. People
are complaining about it whenthey haven't even tried it yet.
They're just absolutely like No,no, absolutely,

to be fair. I think it was a little bit of a
miscommunication, because theyactually changed the way the
message came across is theychanged the nutrition for
hydration product. So it'salmost well, even I my my
husband told me that, and I waslike, we're not talking about

(48:00):
the same purpose here. So itwasn't they, I think they didn't
put the message out thereproperly, because we're talking
about hydration, and I think forwhat the purpose of the
hydration, that new product isfantastic to have it, because I
had experience on so many raceswhere there is no option for

(48:23):
proper hydration in hot climate.
So for that extent, I think it'smarvelous, but that that means
that there's no nutrition.

Tom Regal (48:32):
Yeah, well, I found it interesting that people were
were talking about, they saidthey needed the calories, the
carbohydrates that were in theGatorade endurance. And I'm
doing the math, and I'm going,like, that is so minuscule. How
much of that product are youdrinking on the course that
those tiny little calories, andI can't remember the grams, it

(48:54):
was minuscule in the gramsscheme of things. It's like,
that should just be in additionto what you've got with you on
your bike. But they're like,complaining that that was, like,
without the make or break grams,that was their race. Absolutely

in hydration, you need to have a little bit of
glucose and some sodium. So it'saround, usually 15 grams of
glucose for the absorption ofthe sodium. It works together,
right? So, so I think that's whypeople got confused. That's not
because they low carbs. It'sbecause the purpose is
hydration, to transport thesodium to your set. Yeah.

Kenny Bailey
(49:33):
Well, you know, instead of freaking out,
you know, educate yourselffirst. So about you? You said
you're a triathlete. Do you havea race coming up this year? It
what? What is on your calendar?
Wow,

so I've just done my race. It was not it was
not fabulous. So that was mysecret.

Kenny Bailey
(49:53):
Did you run out of calories? You ran out of
calories. You dehydratedyourself, didn't you? Would that
be the i. Exciting?

No, my nutrition was great, perfect.
That's always the thing that isactually

Kenny Bailey
(50:09):
the one thing you get, right? Yeah,

no, what happened is so moving out of
Asia, Asia, you swim. The wateris so warm, it's always very
hot. I do very well in hotclimate. I won't say very well,
but I do well in hot climate.
And moving to Europe has been alittle bit of a challenging
moment, a little colder,especially with the water. So a
couple of places, 16 degrees. Myfirst one, I kind of had a panic

(50:36):
attacks in the swing thinking,What is going on, and then train
up. And then I realized it wasthe cold actually, that did
that. And last year that I'mdone with the cold water. Now
I'm going to look for a race.
The only race that had a reallynice warm lake was in Zurich.
It's called rappersville, Jonas.
So I was like, hey, all myfriends, let's go to

(50:56):
rappersville. Jonas, the lake is20 degrees for the race in early
June. So everyone signed up,except, guess what? No, spring,
the lake was at 13 degrees. Oh,

Kenny Bailey
(51:11):
wow, that's cold in us. I'm trying to figure
out the US calculation on thatjust cold. That would be just

cold. It's just cold. Degrees would be, yeah,
you'd just make the calculation,and just I actually wondered if
I would be able to go in thewater, and I did, Ironman was
good enough to shorten the swim.
A lot of people werecomplaining, but I have to say,
we're not all sweets andeverybody sorry, I actually
broke on on the other side ofthe mountain, maybe about two

(51:40):
hours drive from Zurich, and I'mlike, but I it was running a
little bit on the bike. It was alittle tiny bit slower than I
was expecting. It was a veryhilly bike post, but I really
enjoyed it. I really enjoyedthat the run I had just I was

(52:00):
in, in I could not finish. Itwas I finished, but I was just
thinking, and, and they hadlovely little soup, and they had
Cook, and I just stoppedbecause, and it's a really
interesting concept, actually,because we, with a couple of
friends. Were like, because it'scold, we need to increase

(52:22):
carbohydrates, because youobviously need to warm up. And I
did, but I think it was just thedamage was done

Tom Regal (52:32):
in the water. Yeah, you started off way too cold.
And yeah, no, I was

disappointed.
It was a very slow run, muchslower than I was hoping to do,
but so I'm going to digest this,and then

Kenny Bailey
(52:47):
the next one, find a warm I have an
interesting story about thewater I was in. I was in
Northern California over theweekend, and the lake was 6263
degrees, yeah. And you tell thatto a triathlete, right? You're
like, Okay, do I need booties?
Do I need? You know, you startasking, right? The last race I
did, the full Ironman, it was 63degrees, and my feet were numb

(53:08):
when I got out of the water,right? So, as a triathlete, you
look at 6263 degrees, we went toa lake that has a park with a
bunch of people, and there'skids splashing with their with
their bathing suits on, andpeople are splashing around, and
it's like they think that 6263degrees was nothing, and we're
over there freaking out, like astriathletes going and I have you

(53:29):
know, we're going to be in thewater for a long time, but it's
just so funny, how those guystreat it like a fun little
vacation. And I'm like, that'scrazy.

You don't stay in the water the same at the
same time? Yeah, I know, but itwas just silly in an upright so
I have a fabulous,oh, think about that. Yeah, here
isgreat, because the sea Portugal
is, is quite nice. It's notHawaii, but you know where
you're swimming, and it is quiteknowledgeable and, and actually,
is always gave good tips on theway of swimming, etc, and the

(54:04):
way you are flat, you're, youdon't have the same blood in the
leg, so it's normal that youyou're, you know, okay, good,
yeah. So I

Kenny Bailey
(54:17):
don't want to feel wimpy that the wimpy people
were putting on a bunch of kneepain, a bunch of kids.

Tom Regal (54:24):
Well, you are, but anyway, that's That's true.

Unknown (54:29):
Body pulls it

Tom Regal (54:30):
pulls all your blood into your torso to keep your
heart warm and that so it'sgoing to pull from your
extremities anyway, so you'reimmediately going to get cold.
But we routinely, when I wasliving in California, routinely
summer water in the ocean, 65degrees Fahrenheit. If it got up
to 68 or 69 it was balmy. Andthen in the winter, times was

(54:51):
down in the 47 degrees. And Ithink three was 53 Fahrenheit
was the coldest I swam in. Andthat was, yeah, I didn't, I
didn't appreciate that as much.

Unknown (55:00):
Much? Yeah. No, it's

Tom Regal (55:03):
not as much fun.
Yeah. So what about the cyclingin Portugal? We mentioned this
at the very beginning of theshow, and like, I've been, I've
been teasing my wife said,Someday when we retire, which
we're never going to retire,we're constantly doing something
that I wanted to, like, go toSpain or Europe, and have, like,
a camp, a triathlon camp. Livethere for a month and have camps

(55:24):
so, so now, now I'm, I'm notlooking at Spain anymore,
because Portugal sounds reallyfantastic. What is the cycling
like there, and how soon can weget there?

Yeah, which is the south of Portugal is
beautiful and it's quitehealing, not crazy healing. The
heels will never be very, verylong, but you can definitely
have a good day on the bike anda challenging ride. Now, when I
moved here three years ago, I'vemet first of all, I was like, oh

(56:01):
my god, I'm able to write. I hada really strong group of
girlfriend where I was ridingwith in Singapore. I was like,
I'm gonna be on my own. Who am Igonna ride this and and I met
this lovely lady. She's British,she's living here. She's called
Fiona, and we really bondedtogether. She was doing some
social rides. She used to beelite athlete. She doesn't like

(56:24):
to talk about it, but she'spretty awesome. And now she's
the tour guide in the alga. Andwe bonded really nicely
together. Just always wethought, you know, would it be
so nice to go on a cycling tripand you eat well and you spend a
bit of time to look afteryourself, and then we're like,
oh, sure, we did do that. So wedid so we've done for the last

(56:47):
three years. I think we've donesix now. So we call that the
cycling, Nutrition Wellness

Unknown (56:53):
retreat. Oh, that was so much fun. It's so much fun.

And you have couples coming, so we often have
Canadian coming and etc. So anyage we usually, depending on how
many, we keep it small. So it'squite small. We're not going to
be 40. It's usually between, Iwould say, five to 15 people
maximum, and usually aroundeight or 10 in the in most

(57:20):
cases, but we've had couples,and sometimes the ladies are
coming on the electric bikesbecause they haven't been riding
as much as gentlemen, orsometimes ladies are coming with
their girlfriends and they justsmashing up the hills. But it's
fabulous. It's a really goodweek. We are staying in this
beautiful boutique hotel in inthe fields, in the Algarve. So

(57:44):
we about 30 minutes from theairport, 30 minutes from the
coast, where some some clientsmight want to spend another
couple of days on the beach andjust relaxing and eating
seafood. It's a farm to tableboutique hotels. So all the
produce that we are eating, theyare actually getting from the
farm, depending on where you'recoming during the year, it's

(58:07):
going to be lamb, it's going tobe pumpkin, it's going to be
really seasonal and fabulousfood the hotel. I want

Kenny Bailey
(58:14):
to go. Can I go? My gosh, this sounds like
incredible, like we get a rideall day. We get eat incredible
food, and then we get to, can wehave a little glass of wine at
the end? Oh, yeah, okay. ThenI've said, Yeah, we're good,
we're good, we're good.

Unknown (58:30):
Yoga and there's another Okay. Never

Kenny Bailey
(58:32):
mind time out.
Everyone comes

that's nice.
And yeah, so I highly recommendto come and spend a week in
Portugal. And the good news is,next year we also had a crazy
conversation, and we're like, wedid the gravel week together
last year, and we were like, Oh,should we just do gravel? Okay,
we've now next week, we're doingone cycling, nutrition and
wellness on ground, becausebeautiful. So that would be fun.

(59:06):
So can't wait to see you guys. I

Tom Regal (59:13):
might be moving in Portugal. I might just at least
move there, signing

Kenny Bailey
(59:16):
up next week.
I need to that would

be my gosh.
Sometimes we're riding for foran hour, and you've seen one car
and they wait behind you, andyou just have to say, you get to
go.

Tom Regal (59:30):
I gotta say that, that all the stories that I hear
of friends have been over toEurope to ride on bikes, just
everyone's a little bit moreappreciative and a little bit
more empathetic to cyclists onthe road, and there's a little
bit more respect here. It seemsto be getting worse and worse,
so we might just end up justmoving just so we can ride a

(59:52):
little bit safer kids.

It's really cold. I found when we go to
France and we ride I.
Particularly scared of the cars,rather than the downhill
camping. The camp man is just sohard because they take so much
space. But what I've noticedlately is now the closing some
of the code during the summer,so especially in the PM, they

(01:00:14):
would be their norms last year.
Okay, so this weekend, thisweekend, this it's a known car.
It's only cyclists. We haven'ttested out because it was not
when we were there, but it'sfind out if you guys are going
to France before you book yourtrip. Have a look and find out
when they closing the roads. Andyou can try to do Yeah, great.

Kenny Bailey
(01:00:37):
It would be better. So other than your
incredible gravel thing is, yougot anything else coming up,
anything else you want to tellthe audience about?

Karelle Laurent (01:00:47):
No, just, yeah, it's so if your, if your
audience is interested, to evenhave a chat with me, I've got
the discovery call, and we canhave a chat and and discuss if
it's something you I can helpwith your with your goal, but
otherwise, yeah, the cyclingretreat, I work with a lot of

(01:01:10):
athletes at the moment withpreparing some ladies for for
Connor. Then there's nice comingup. The ladies are coming in,
nice and easy.

Kenny Bailey
(01:01:20):
Men are in Connor. Yeah. And then New
Zealand,

there's still a lot of people going in New
Zealand as well. It's maybe farfor you, but I've got a few
athletes going to New Zealandfor the worldships.

Tom Regal (01:01:32):
There's a few we there's a couple people local.
There's a couple local folksthat are going there. I know for
sure, I don't have any athletesthat are that are going there
yet. So

Kenny Bailey
(01:01:42):
New Zealand is the half or

Tom Regal (01:01:45):
Yeah, 70.3 more times.

Kenny Bailey
(01:01:47):
I believe Bella was in Kona, and she may
have qualified for that. Yeah,

Tom Regal (01:01:53):
Sierra and Bella, or we have a we

Kenny Bailey
(01:01:57):
had a mother daughter, folks, Ironman. They
both made it to Kona last year,and they, they were able to
compete together, 18 year old.
And I forgot how old the momwas, yeah. So they both were in
Kona, and the the daughter is anabsolute animal, so she's, I
think she qualified for Worlds.
They're

Tom Regal (01:02:14):
both pretty, pretty good athletes. So, yeah, so I
think they might have qualifiedfor for World 70 point threes as
well. So, and I think there's acouple others here that we've
talked to, so we've got a buncha few people going over there,
yeah.

Kenny Bailey
(01:02:26):
So this has been a fun conversation. Thank
you so much for spending time. Ithink, I think you know, you can
have, you can have this forhours, right? Because of just
the many dimensions of of justnutrition and hydration and just
people's like you said, it'sit's both kind of universal,
personal all the same time,right? So it's

Tom Regal (01:02:45):
a journey that I think everyone I want to it. It
can be so daunting at thebeginning, and I think that's
part of our conversation, is totalk through this as much as we
possibly can, to just make it,break it down into little easy
changes, little small changes.
Don't try to change the worldall at once, and then it becomes
a habit. Once you create thehabit, then you can kind of go
from there, but it's you have toput some effort into it. You

(01:03:08):
really have to, you have to do alittle research on like, where
your food's coming from. Youhave to look at what you need to
eat, certainly speaking with aprofessional like you to help
guide them through what it isthat's causing issues and what
can help and what's not, andthen trying not to just do the
magic bullet thing, just makeone change, and everything's
perfect, right? So there has tobe a little effort, and it has

(01:03:31):
to be a priority in your life,and it certainly has to happen
sooner than later, because ifyou wait until you're 70, right,
you've waited too long, and it'sit's almost too late.

It's never too late, never too late. I have,
it's interesting, but I have afew older athletes in Singapore
and incredible differentmarathons every year. They're 75
but they started, I think, wherethey 55 they're because

(01:04:04):
I every time I'm like, Oh, thisis gonna be good when we all

Tom Regal (01:04:07):
it gives me hope.
There's no

age to stop, but you're giving yourself a
chance to stop as early aspossible. And it's a man of time
where, you know, look like yousaid, looking at the quality of
the food, it feels reallydaunting. And it doesn't have to
be a perfect picture. And, andI'm really highlighting this

(01:04:34):
because as athlete, we want todo perfection. We want the
workout to be green, yes, theresult to show quickly, but
it's, this is like, you know,gardening, this is, this is
really important to take time tobe patient, because it's your
health. And I think I often saythat to people, my generation,

(01:04:57):
you know, we are in a placewhere the population. Is aging.
The healthcare system is alreadybeing pulled in into a really
difficult situation. We don'tknow how things are going to be
in 2030, years time. And I seeeven the medical system in
France, it's really, reallycritical. And you hear, you

(01:05:18):
know, you hear people waitingfor hours when they go to the
hospital and private is notalways the option for a lot of
people. So really looking afteryourself is buying new time. I
think we don't have the choice.
We need to look after ourselves.
We need to invest in our ownhealth in order for us to be

(01:05:40):
have this prevention of nothaving to go to the hospital or
rely to the medical system andthe healthcare system to help us
when we need to, and that'ssomething we need to do now, not
in 15 years time when we alreadyknow that there is not enough
doctors and The healthcaresystem is is struggling, and we

(01:06:02):
find out, however, in a veryterrible situation during covid,
and we know this so it is, it isreally important to even if it's
because we athletes andperformance is important and we
loving our sports and it's allabout seeking pleasure. Think
it's really important to realizethat investing in your own

(01:06:24):
health, it's it's a priority,yeah,

Tom Regal (01:06:28):
yeah, for sure and for sure. So thank you so much
for joining us. This has beengreat, wonderful. We really

yeah questions from athlete. I'm happy to come
back.

Tom Regal (01:06:40):
Okay, absolutely, we'll do that.
So everyone, give us yourquestions and comments. We
appreciate all the five stars,thumbs up that gives us a little
bit higher up in the algorithm.
Gets more and more people to getout there and listen to our
product. We've got our YouTubechannel you'll see on the video
here, subscribe, you know, tomake sure that you don't miss
any of the new episodes that popup and send us your questions

(01:07:02):
and comments. I realize that I'mbehind on some Instagram
comments that have popped up, sobear with me. If I haven't
responded to you, there was afew that popped up. I didn't
realize they were there. So keepsending in question to comments,
and then maybe we'll have Karelback on again. Maybe just go
over there and have a bigcycling trip and come back and
talk about it, because thatwould be outstanding as well.

(01:07:23):
Maybe we'll come do the podcastin person. There we go. We're
doing it.

Kenny Bailey
(01:07:28):
So we're looking for a sponsor to get Tom
and I to Portugal. Anybody isthere a bike sponsor

Tom Regal (01:07:33):
or something,

Kenny Bailey
(01:07:34):
exactly, somebody? Let's, let's

Tom Regal (01:07:35):
do all of that. So thank you again. Appreciate
everyone. Kenny Karel, thank youfor everybody, we'll We'll catch
you on the next show.

Unknown (01:08:02):
You

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Karelle Laurent - The Power of Nutrition - Athetes in Motion Podcast

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.css-14f5ked{margin:0;word-break:break-word;display:-webkit-box;-webkit-box-orient:vertical;box-orient:vertical;-webkit-line-clamp:2;overflow:hidden;}Karelle Laurent - The Power of Nutrition - Athetes in Motion Podcast