August 19, 2025 • 47 mins
I'm a new fan! She and I have a great convo on health and wellness, Here book is valled Fabulous Health: A Simple Plan to get well and stay well. Got to amazon and other places you find books! Terri Chrisman is a board-certified nutritionist with the American College of Lifestyle Medicine, a dynamic speaker, podcaster, and author. With a Master’s in Human Nutrition from Deakin University and a background in Sport and Exercise, she blends scientific research with practical guidance to empower people toward vibrant, sustainable wellness . As the founder of the Fabulous Health Show podcast and the FabulousHealth.net community, Terri shares actionable strategies for thriving—not just surviving—by reclaiming energy, preventing chronic disease, and embracing whole-food, plant-based living.
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Episode Transcript
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Speaker 1 (00:02):
Hello, Welcome to another edition of A Lots of Help
with James Lodd Jr. I'm James lot Juniors to tease
bugs videos out there, a lot of heelp dot com
is you don't have the show. We're about health and wellness, mental,
physical and everything in between. And so my guess is
a book out. If you're watching, you can see it
behind her. It's called Fabulous Health and so a plan
to get well and stay well. But let me just
(00:23):
tell you in her book she does say this. I
am not a medical doctor, however common she is a
university qualified nutritionist with a master's degree in nutrition, so
she's somebody. She's a board certified diplomat of the American
College of Lifestyle Medicine, so she knows what she's talking about.
(00:44):
And we're going to talk about her way of getting
fabulously healthy and the book and all of that help me.
Welcome Terry Chrisman, Hi, Terry.
Speaker 2 (00:53):
Ya jite, thank you so much for having me on
the show. I'm so excited.
Speaker 1 (00:57):
It's my pleasure. So I love the your book is
set out. I want people to know this and it's
it's her book is very intentional and I can tell
by how you said. Well, I'm gonna ask you about
that in a second. But it's very intentional. She tells
her story. She asked, kind of what do you want?
She has her six pillars of healthy lifestyle, you know,
(01:19):
but diseases can yep and just and she really just
go Each chapter is very specific. Also, but I like
about your book and a lot of chapters. Kids. It's
a nice size book, I know, but this is good.
She also tells she has to disclaimer, but she also
tells you who this book is for, which I feel
(01:39):
frig about anybody who this book is not. Kind of right,
kind of tells you that in there too, and she
kind of tells she lays it out for you. It's
it's to me, it's I like it because it's very
straightforward and it's and for folks out there, it's not
hoity toity or like just like fancy being giant words.
(01:59):
She's saying, here's the deal, as she explains things very
easily that anybody comes down. So for all congratulations. That's
why I was tarry out the book. Well, I said
the book was intentional? Was that? Am I am? I correct? Oh?
Speaker 2 (02:16):
Absolutely, James. I wanted it to be a one stop shop.
I wanted people to be able to pick up the book,
go from page one to page three hundred, and learn
action steps along the way in a specific order so
that they could change their life for the better. And
I did start it off by telling people who the
(02:38):
book's not for. It's not for you if you want
to lose twenty pounds in two weeks and then go
back to eating your old habits, right, It's just it's
not for you. If you want to keep eating the
way you are and miraculously wake up and be healthier
and thinner, it's just not going to happen. When we
talk about lifestyle change, there is work to be done.
(03:00):
I'm really sorry. I would love for people to read
my book and then go to sleep and wake up
and be twenty pounds later. That is just not going
to happen. When you want to change your lifestyle, you
have to look at what you're doing now, Identify the
things that are helping you, and keep doing more of those.
Identify the things that are not helping you, and work
(03:21):
out ways to change those that you can do incrementally,
and you can keep doing them so that over time
you end up healthier it's not like you know, magic,
it's not magic. I wish it was magic, and then
I wouldn't have to write the book.
Speaker 1 (03:39):
And you're also kept it simple. That's a thank you.
Speaker 2 (03:42):
Yeah, that's the plan, right. Who wants complex?
Speaker 1 (03:46):
Not me?
Speaker 2 (03:46):
And I've got to tell you, I'm a scientist and
I read a lot of scientific studies, and sometimes my
brain is scrambled from reading these scientific studies. But my
job was to take that science and make it easy
to understand so that it's relevant for you, so that
you go, oh, oh, If I keep eating those sausages,
(04:07):
my arteries are going to clog up and I'm going
to end out with heart disease. Possibly, right, I'm going
to greater risk of heart disease. But if I swap
the sausages for maybe plant based sausages, I can still
have sausages, but they're not going to clog up my arteries.
So I tried to make everything as simple and easy
to comprehend, but also give people the why. So if
(04:29):
I just said to you, James, and I don't even
know if you eat sausages, but if I said to anybody, hey,
you know what if you keep eating those pork sausages.
They're gonna clog up your arteries and you're going to
be at more risk of heart disease or whatever. No, sorry,
let me take that back. If I just said to
you stop eating those pork sausages and eat these plant ones,
you're going to go like why, right, you know, why
(04:49):
would I do that? I love these pork sausages. They're delicious,
and I have them on my breakfast story, in my whatever,
my lunch or whatever. But if I said to you, hey,
they're clogging your arteries with satur fat, you'd be like, oh,
are they? I didn't know that. What do you mean?
There's sausages out there that don't clog my arteries with
saturated fat and they still taste pretty good. I might
(05:12):
do that. So that's why I included the science. So people,
no one's going to change just because I say, hey,
don't eat that, eat this. Let's just waste of time.
Speaker 1 (05:22):
Right.
Speaker 2 (05:22):
You've got to say to people, this is the science
behind it. Take it with a grain of salt, or
not do or not do. But I need you to
know so that you are informed. And a lot of
Americans and people in Australia, in Canada and the UK
and all the Western world. They're not informed and they
(05:42):
don't know, and they get sold this bill of lights
from food companies and Instagram influencers and anybody who you
know wants to get up in front of YouTube and
say whatever they say without any scientific basis, and people
are confused and they go down paths and then they
wake up one morning and they got diabetes and they're like, what,
(06:02):
what how did that happen.
Speaker 1 (06:04):
For I'll tell you. For you mentioned sausages. I do
like sausages. No, here's funny. A few years ago we
have a food chain called Trader Jones. Oh okay, I
know you do it. Okay, So we have faded drugs.
So they actually have a brand of sausage sausage and
then they're in a box. They're frozen, but they're really
they're plant based. They're really good. And I remember I
(06:26):
remember getting them a few years ago because much of
my told me, James, seriously, try one, they're good, and
I did it, Like oh so I I My partner
at the time, I was like, who was very much
a meat eater, and everything was just like I said, well,
let's just try this. I'm making some eggs and just
and I'm gonna do this, I'm gonna whatever. Tried it
(06:47):
and actually liked it. And so because I didn't, I
like you, I didn't present it in a way that's
just like you guys, I eat this now and then
like you feel like defensive and then you're webs close up.
I was just like, well, we just tried this today,
let's see what you think now. They liked it, and
so it was like, Wow, I like your approach. That's
(07:10):
the that's the approach. It's like and even it don't
change it every every single time you said maybe at first,
every other time you have sausages, it's that kind right, Yeah.
Speaker 2 (07:20):
That is such a good step in the right direction. Right,
So most people don't have any nutrition degrees. Most people
are not really interested in studying nutrition science. They just
want to buy food that tastes you and me, put
it on their plate, need it, right, that's all that
you know, who wants to get their head full of
information that's unnecessary when their lives are so busy with
(07:44):
other stuff. So the idea is to introduce things to
people because they taste nuts and the benefit is, well,
it's not going to kill you. So that's good.
Speaker 1 (07:58):
Wait, because girlfriend, back in the late eighties, yeah, I
was my new age years. You know, we're around the
same age. I was a young adult trying to eat healthier,
and Tofu came out, and so they're making tofu pizzas
and stuff and they're disgusting. Back then, it did not,
and I'm like trying to convince people it's better for you,
(08:19):
and I'm going myself, so I have to agree with you.
I think for most people there's a taste factor. There
has to be, but there are a lot of things
that do taste good with the right seasoning, and some
of these things you can actually doctor up the same,
just not with the process crap.
Speaker 2 (08:38):
Right, Yeah, absolutely, And look, my book's not a cookbook.
It has thirty one recipes in it. They're all very
very basic recipes, and it's a really good starting point.
And there are so many, you know, healthy plant based
cookbooks out there on the market. I'm not competing with
those people. Those people are awesome. So what I try
(09:00):
to do is educate people about what is happening to
them from the outside. So what the food companies are
doing without your knowledge, what the supermarkets are doing without
your knowledge, and how you can become more aware. So,
for example, you go to the supermarket, you've got your
shopping list or whatever, even if you don't a lot
(09:21):
of people don't even have a shopping list. They just
go to the supermarket and randomly buy things that look good,
things that are on sale. And of course all the
stuff that's on sale is at the front of the
supermarket two for one or whatever, and it's all garbage, right,
there's never any you know, broccoli two for one. But
you go into the supermarket and you're in another world.
(09:44):
You just here listen to the Do to Do music
and you're pushing you the card around and I'll have that,
and i'll have that, and i'll have that. And my
husband goes shopping and he'll come back and he'll say, oh,
I bought this thing. It's plant based, you'll love it.
And the first thing I do is this turn over
the back of that packet, right, because the front of
(10:04):
the packet looks gorgeous and it says lean protein and
high fiver and or you know, free or whatever. Race
this is all these crazy things. And I get on
the back and I'm just like, dude, this is full
of coconut oil and saturate full of saturated fat. That's
going to clog your out of his kids in the bin.
I'm not like that, really, that nasty bigger because I
don't want to hurt his feelings because he tried really hard.
(10:27):
But most people, they look at the front of the packet,
they don't turn it over. And even if they did
turn it over, James, they are going to be so
confused about what is going on on the back of
that packet. They won't even know what half those ingredients are.
They won't even know how to comprehend how much saturated
fat isn't it or not because the percentages all lie.
(10:49):
In my book, I actually teach you how to read
nutrition labels so that you don't get waylaid and you
don't get stooged by these nutrition labels from product companies.
And before everybody writes in and says this is a
lot of malarchy, because the government protects us from all
that stuff. And I'm not having to go at the
(11:11):
USDA because the Food Standards of Authority in Australia does
it as well. There are rules and regulations about what
you can and cannot put on a food label, and
the way you calculate things like saturated fat and carbohydrates
and sugar and things like that. There's a fourmula that
(11:31):
the average Joe does not know. But don't worry. I
teach you in the book and tell you how to
decipher it. And so a food company making any food
will make it sound as good as humanly possible. So
on the front, they're not lying when they say, you know,
(11:52):
ten grams of plant process, They just they're just eliminating
the fat. That it's full of coca that oil and
coconut oil is full of saturated fat, and saturated fat
clogs you artes and give your heart attacks, right, So
they're not lying. And then when you look on the
back and it says it's got five grams of fat,
you think that's nothing, right, But the total calories is
(12:14):
only sixty calories. Well, five grams of fat is forty
five calories, so forty five out of sixty is like
three quarters, so seventy five percent fat. And you're thinking, oh,
it's only five grams of fat. And that's the case
with a lot of things like coconut yogurt and things
like that. You think I'm going to go coconut yogurt
because dairy gives me tummy ache, or you know, I
(12:37):
heard that dairy is related to getting prostate cancer or
breast cancer, or I heard the dairy fumbers are nasty
to the cows. I don't want to hurt the cows.
Whatever your reason for going dairy free is. And you
go and get this coconut yogurt thinking, you know, the
little angel wings are growing out of your out of
(12:58):
your back, and the little halo's coming on, and you're thinking,
I'm just doing things for the planet and it's fabulous.
And then you realize you put on twenty pounds because
you've ign all this coconut yogurt, and you go to
the doctor in your cholesterols high and you're like, on
a minute, how did that happen? So I try to
teach people all the tricks that people are playing on them,
and when I say people, companies are playing on them,
(13:21):
so that you can be aware. And when you're aware,
you can make choices to help yourself. When you're unaware,
when you don't know, how are you gonna how are
you gonna make choices to help yourself? You just can't.
It's impossible.
Speaker 1 (13:34):
I learned from your book. So we're going to read
how to read things sugars. This is what I learned, folks,
and I learned it from her book. She's right the front.
They're not lying. They're saying not out now lied to you.
They're saying no sugar or no sugar. Well you turn over.
(13:57):
I learned about sugar alcohol. Is that a form of
sugar of some sort or it's something that's still not
good for you?
Speaker 2 (14:05):
Rates Okay, So I used to love sugar alcohol. I
used to think sugar alcohol is awesome, Like it's made
like xylotol, for example, is the sugar alcohol, And they
put it in chewing gum, and they put it in yogurt,
and they put it in other things. And it comes
from the bark of birch trees. So here's me going, hmm, okay,
(14:27):
it's natural, it's not chemical. It's made from the berk
of butch, the bark of birch trees, and it's got
no calories. And you can buy it crystallized like sugar,
so if you're making a cake, you can just shove
it in. It is cold, though, which is really weird.
So when you make, say a cookie, or a cake
with xylotol, and you buy that, it's cold like it's
(14:49):
been in the fridge, even though it hasn't been in
the fridge. It's quite weird. But there's two bad things
about xylotol. Number One, it'll kill your dog in an instant.
So if you have a dog at home, you never
want to give your dog any cookies or cakes or
anything with xylotol in them. And in fact, if you
keep it in your cupboard, you want to put it
(15:10):
high up so that your dog doesn't accidentally eat it.
Number Two, it'll upset your gut, and it'll upset the
intestinal lining of your gut. So you may have heard
people talk about leaky gut syndrome. That's when like try
and do a little demonstration. Pretend this is a cell
and this is another cell, and this is the barrier
(15:33):
to your gut, between your intestines and your blood stream. Well,
what happens is with leaky gut is these little cells
open up like this, and then molecules can get in between,
big molecules that otherwise couldn't permeate the gut barrier. Right,
So big molecules they bounce off, they go through your
(15:53):
coal and you pull them out whatever. Right, but little,
any bitty molecules can get into the blood stream, and
then they could be good molecules, right, They could be
phyto nutrients, they could be vitamins and minerals and all
the good things that you want. But when molecules that
are not supposed to permeate the gut back to the
gut barrier, get into your gut, that's when you get
this thing called leaky gut. Then you start getting IBS
(16:16):
syndrome symptoms. Then you might start getting diarrhea and constipation,
and then you go into the doctor and the doctor's
putting you on medication, and then it's like, whoo are
downward spiral of unhealth?
Speaker 1 (16:30):
Right?
Speaker 2 (16:30):
Is unhealthy work? Probably not? I'm a scientist and I.
Speaker 1 (16:34):
Don't even know if health, but who cares unhealthy? Right?
Speaker 2 (16:39):
Unhealth? You become unhealthy and you go, well, how did
that happen? I was doing all the right things. So
there's certain compounds that I just wouldn't eat anymore. One
of them is multodextrin, does the same thing. Multodextrin is
a modified starch. It is in every thing gums xanthem gum,
(17:02):
gua gum. Don't like it. It's just in everything. And
you know what, James, you and I are of the
age where if we want to just say, we were
ten years old, right, and our mom didn't have time
to bake us a birthday cake, so they went down
to the supermarket and they bought a birthday cake at
the supermarket. Well, number one, that cake would have been
(17:23):
made by some baker in the back of the supermarket, right.
He was sitting in there baking the cake, and he
would have put in that cake flour, eggs, sugar, milk,
you know, some frosting, eat, butter, frusting right, Okay, I
don't love those ingredients, but they're real food ingredients. Right now,
you go to buy a cake at the supermarket for
(17:44):
your ten year old for their birthday, it doesn't get
made in house. It gets made at a factory downtown
or wherever, you know, in another state, whatever. And when
you turn the cake upside down, which you're never going
to do because you're going to upset the cake. R
to turn a cake upside down before you buy it.
And there's the label, James. The label is this long,
(18:07):
and the font is six point, which means there's seven
hundred and fifty six ingredients in there, and you read
them and you're like, isn't there just supposed to be
like flour and eggs and butter and milk, like what?
And so that's why people are getting sick because it's
just naivety and not it's not anybody's fault. And I
(18:32):
think what happens is people our age and younger, they
go to the maybe they don't go to the doctor.
But let's assume we go to the doctor feeling okay,
get our once a year blood test, which I recommend
everybody gets regardless of the result. Don't be scared.
Speaker 1 (18:52):
Just go.
Speaker 2 (18:53):
They go to the doctor and the doctor says well,
and a doctor would not say this, but let's assume
they did.
Speaker 1 (19:00):
Well.
Speaker 2 (19:00):
Your thirty pounds overweight. No, no doctor in their right
mind would tell you you're overweight. I'd like to think
that they would, but they a lot of them do
not because they're scared you're overweight and your cholesterol is
too high. Doctors are going to say that your HbA
one C, which is an indication of your glucose control
over the last three months, that's through the roof, which
means you're pre diabetic and your blood pressures going crazy,
(19:24):
and that's why you're so stressed, and that's why you're flushed,
and dude, you're on your way to an early grave.
And people go, what do you mean? They haven't changed anything.
I've always eaten like this. I'm not a healthy person.
I'm doing all the right things. And it's a big shock,
but it's because it's because people just don't know. And look,
(19:46):
that was the worst case scenario, right, I'm sure sure,
I hope that your listeners and watchers don't go to
the doctor and get that bad news, because that's terrible news.
And I'll also kve it that good doctors will tell
you if you're overweight and that you need to lose weight.
They really will, because it shouldn't be a stigma, right,
(20:07):
Obesity is a risk factor for so many other diseases.
And conversely, if you lose weight, not all of it,
just if you lose some weight, your risk of other
diseases like your diabetes, your heart disease, your rheumatoid arthriders,
all the things goes down dramatically just by losing weight,
(20:31):
not doing anything else. So that's why everybody's going crazy
for these weight loss meds because not only are they
looking better and they feel better, their risk of the
other diseases goes down. Now, I don't want to discuss
weight loss meds because that's I'm not a GP, as
you know, and GP meaning general practitioner. I'm not a
(20:52):
medical doctor, so I can't really discuss those. But I'm
not anti medicine. I am pro doing it yourself until
you can't. So for example, you get the book, you
read the book, you do all the things, you lose
thirty pounds, you feel fantastic, and you go to the
(21:15):
doctor and the doctor says, I'm so proud of you.
You're doing so well, but your cholesterol is still a
little high. So I think we're going to even though
you did all those good things, we're still going to
have to put you on medicine. That's okay, right, there's
nothing wrong with that. That is absolutely okay. But the
important thing is that what you've done is you may
(21:38):
be on cholesterol meds, but now you're not on a
met foreman, and you're not on ace inhibitors for your
blood pressure, and all the pain in my knees gone away,
and I can sleep well, and I don't have a
bad back, and I'm not a grumpy bastard to my
spouse or whatever. All these things are good things because
(22:01):
you started taking care of your health. And I don't
mean you personally, I mean you the universe. You're the universe.
And I'd like to encourage everybody to take their health
seriously and take the responsibility for their own health first,
and then use the doctor and say, listen, I've done
(22:24):
all these awesome things. How am I doing? And the
doctor will say you're doing great? But and that's okay.
Speaker 1 (22:30):
I want to ask you a question that if actually
you are for my time period, but you're also a scientist,
so I'm a food scientist, and was food okay, I'm
gonna ask this question. Is food being made worse today
than when we were kids or is that just a myth? No?
Speaker 2 (22:51):
Absolutely, it's one hundred percent true. So we'll just look
at Let's look at an unhealthy food. Coca Cola. It
used to be made out of sugar and water and
there's secret, you know, flavorings. Now it's made out of
high fructose corn syrup, and high fructose corn syrup is
(23:11):
dreadful because it gets processed through the liver, and the
liver cannot handle that, and it leads to fatty liver disease,
it leads to diabetes. It's terrible, terrible thing to eat.
And it's in all your sugar sweetened beverages. It's in
all your fizzy drink sodas. It's in what did we
buy the other day? They had it in it, and
(23:32):
I said to my husband, there's no way I'm eating that. Oh,
we bought a Ninja creamy machine. Have you heard of
this machine? No?
Speaker 1 (23:43):
Products, never hear of that.
Speaker 2 (23:45):
Okay, so I'm not I'm not an ice cream person.
I must be an alien because I've never been interested
in ice cream.
Speaker 1 (23:52):
What.
Speaker 2 (23:54):
I don't mind a bit of gelato as long as
it's fruity. Yeah, I know, I'm a crazy lady. Anyway,
So my husband, he loves ice cream, but he doesn't
eat ice cream because he knows it's bad for him.
And so he saw this Ninja creamy on Amazon or whatever.
He bought this thing and it makes a soft serve,
and so in the recipe book it's got plant based version.
(24:15):
So we put the oatmelk in and you know that,
we had to use coconut cream because it's you know,
otherwise it doesn't solidify. And anyway, so I made in
this little soft syrve. It was like a vanilla soft serve.
And he went and got some chocolate sauce from the
supermarket and it was all high fractose corn syrup. It
wasn't even sugar. And I was just like, dude, do
(24:37):
not eat that stuff. It is so bad for you.
But the good thing also about the Ninja creamy is
you don't have to put in the coconut cream. What
we did too, James, is we bought a can of
pears in natural juice, so no added sugar, just pears
and pear juice I think maybe grape juice I think
they put in. And then you just throw that in
(24:58):
the little container in the freezer and you put it
in the machine and it whizzles it up and it
turns it into the most delicious sorbet. And it's one
ingredient pears. Now you could eat a pear, or you
could have ice cream that was made from pears. Who cares, right,
So you don't need to miss out on all the
yummy things like the frozen anything, and a lot of things,
(25:20):
a lot of stuff about eating is emotional. So if
I said to you, James, listen, you're never allowed to
eat ice cream again. Instead, I'm going to give you
a pear, you'd just be like, what, Like, seriously, No,
there's no comparison. But if I've made you a frosty, delicious,
cold frozen dessert that tasted gorgeous and gave you that
(25:46):
ice cream feeling, I would even make it soft served
and stick it in a cone for you, You'd be like, hey,
I mean ice cream. Even though you're not eating the bad,
unhealthy ice cream, you're eating something that's good for you.
No one says you have to miss out. You just
have to change the way you think about things and
try and make the stuff that you eat as healthy
(26:08):
as possible. And if you do that, you'll lose weight,
your blood pressure will come down, your cholesterol will come down,
your glucose control will improve, and you won't like. For me,
I call that not even try it. It's like try
new things and just swapping out the stuff that you
(26:29):
like for healthier versions, and the magic does happen. So
that's what I want people to do. I want them
to not think about, oh, I've got a lower my cholesterol.
I've got a lower my blood pressure. I've got to
lose twenty pounds. I've got it. Whatever it is, just
start swapping out the stuff that you know is unhealthy.
And if you don't know what it is, don't worry.
(26:50):
El teach you swap it out for stuff that is healthy.
And then magically you'll wake up in six months or
some thing and you'll stand on the skyline and be like,
oh my god, I've lost thirty pounds. How did that happen?
Speaker 1 (27:06):
I know somebody who's doing kind of doing this and
then losing weight, and I'm my own weight loss thirty too.
But I've changed my you know, little little bite, little
like just doing little things like not having the heavy
artist get the orange juice light, and then at some
point I'll get used to that and I'll get to
where I even do lighter than that, where it's mostly
water like I just want to taste. So I'm learning
(27:27):
how to change my taste buds a little bit. Yeah,
it looks like you can't always do it cold turkey.
I mean, I think that's not I'm saying. You're saying.
Nobody just want people know sometimes it takes time. But
her book, it does the plan. So, like you said,
it's it's a it's a it's a marathon, not a sprint.
Speaker 2 (27:47):
Yeah. Absolutely, And I do use that analogy because I
did run a marathon and that was damn hard, right, I.
Speaker 1 (27:52):
Did want to, So I was hard. One of the
mostly warning things I ever did, one of the hardest
things were ever done.
Speaker 2 (28:00):
Yeah, but wasn't it the most fantastic thing? Did you
do this thing? James? I want to ask you this question.
So you're doing the training and it's hard, and it's hard,
and you hate it, but you love it and you
hate it and you love it, and then you do
the marathon and you think you're going to die and
you think I'm never doing that again until you wake
up the next morning and then you sign up for
another one.
Speaker 1 (28:20):
Did you know I've done three? I did? I did
three into your period being good for you? I got hooked.
Speaker 2 (28:28):
Yeah, it's true, isn't It's like a drug?
Speaker 1 (28:30):
Yes? The first I did was San Francisco two Life.
Speaker 2 (28:34):
In San Francisco. Hey, did you do the one where
they let you run over the bridge?
Speaker 1 (28:39):
No, that's right now, going no one than that year.
So I did them in twenty ten, twenty eleven, twenty twelve,
three years two NS go one l A.
Speaker 2 (28:54):
Right. So I did the San Francisco Marathon in twenty twelve.
I think, oh, hang on there it is day. I
think it was twenty twelve. Yeah, I've got I've got
my thing.
Speaker 1 (29:06):
Over there after my I did because I did twelve.
Speaker 2 (29:10):
Yes, yeah, and they let us run over the bridge
and I don't let you do that anymore.
Speaker 1 (29:15):
And when I when I did it, we started to
go and gate Park went out did a whole Western edition.
Speaker 2 (29:21):
They all yeah.
Speaker 1 (29:22):
Then we passed my house. I live in San Francisco,
So we were in the boat Triangle going now way
all the way down there. Then we went to South America.
They came cur and you ended in Barcadarrel, folks, that's
how yes were you in?
Speaker 2 (29:33):
Yeah, that's great. It's a great run. Yeah, and there's
heels right, yes.
Speaker 1 (29:41):
But his thing so because this health and wellness and
we have this in common. So folks, for me, what
I gotta ask for? What you got for me? I
signed up for a pacer, I said, okay, because that
was my forties when I did it, And yeah, I
guess so you too. So I was like, I wait
to see what Because my partner who did it, she
was in her thirties and she had done many of them.
(30:03):
She's like, James should try it. It's fun. I'm like,
she made it so exciting. It's okay, but she goes
get a pacer and you always out pacer pacer. But
it's just it's just it's almost like a they teach
you how the right way to run. Yeah, I clinch
your butt, cheeks, you know, all that kind of stuff,
and then you have at least somebody For me. When
I saw the pacer in front of me, that kept
(30:24):
me kind of going like, okay, the pacers down there,
but I'm not that far behind and so that. But
it's such a metaphor for like your book. It's you're
like you're teaching step by step. You can't just run tomorrow.
You have to take steps right to get this suff
for you. Yeah, you got to train it too and
stuff right, also, did you of course?
Speaker 2 (30:45):
Yeah? Yeah, I had a trainer I live. I was
living in Australia when I was running my marathons, and
I had a trainer in l A and I flew
to la so that he could do some testing on
me and get find out what my basil metabolic rate
was and how much like I was a sport. Like
I was a sport. My undergrade was sports science, right,
(31:06):
so I'm getting into this like really deep. And he
found out how much oxygen I was using and how
many calories per second I was burning and all that
kind of stuff, And then I did ran in Australia,
so I was hardcore into the science of it. But yeah,
the thing is if you don't start from zero and incrementally,
(31:29):
like if you day one you're going to run like
a mile, right, who cares, that's it? You know, Day
two you might have the day off, and then day
three you might run a mile and a half whatever,
And eventually you get to the point where you're running
about a week or two beforehand, you're running twenty miles
and it's like it's scarce the but Jesus out of you, right,
So but you do it anyway, and without that plan,
(31:50):
I can categorically tell you, even though I had a
degree in sports science and I was a personal trainer,
there is no possible way that I would have finished
that marathon because I needed help from somebody else who'd
done it. Before who knew what they were doing, and
they told me on day one, do this, on day two,
do that, and it didn't matter. James. You wake up
(32:12):
and you go, I don't want to run today. I
really want to have a day off. But the plan says, no,
I'm sorry, You're going out for twelve miles and you
just put your shoes on and you just do it.
And that is the only way you can get to
the marathon, because the marathon's on a certain day, right,
So you can't like skip a day of training or
(32:33):
two days or three days or two weeks, because by
the time the marathon comes, you're not going to be ready.
And the whole point of a marathon training plan is
that it makes you at your peak on the day
of the marathon, well with help. With help, there's no
end date except for death right. So we don't want
to do we don't want that. But what we want
to do is we want to try and make steps
(32:55):
every single day. And if we fall off the wagon
and we go to an all you can eat buffet
and we eat all the fried ball dust and we
drink all that alcohol, we don't beat ourselves up and
say I'm useless. I can't do it anymore. We say,
well that was yummy, except I've got a tummy ach
and diarrhea now. But tomorrow, I'm going to have oatmeal
(33:18):
for breakfast, I'm going to have vegetables. I'm going to
have a salad. I'm going to make something healthy, and
I'm going to do some exercise, and I'm going to
forget about yesterday and I'm going to keep going. And
that's what it's all about our life. We have to
make it so that it's enjoyable, it's doable, and we
can make it sustainable so you don't have to be
(33:41):
one hundred percent every single day. Look, the one hundred
percent is in the book, right. How much you do
of that is your choice. Whatever you do, you are
a reflection of your past actions. So you running that
marathon is a reflection of all the hard work that
you put in six months prior, and your health today
(34:04):
is a reflection of what you've been doing the six
month prior, the two years prior, the twenty years prior. Now,
if you're starting on your health journey, you might be
a little bit discouraged because hey, I still a the
same weight, or I'm doing all the right things, and
I'm not losing weight or whatever. That's why we go
(34:24):
to the doctor every few months when we're on a
health kick, so that we can take our bloods and
see our parameters. And maybe three months at the earliest,
we go back and we have our bloods taken again,
and you may not have lost any weight. You may
have lost two pounds and thought, God, well weighs two pounds.
There's nothing. And then your doctor looks at your blood
(34:47):
tests and says, holy cow, you are awesome. Because weight
loss is not the only parameter. There's so much going
on in a human body. What we do is we
bu some the external. We focus on the genes, fitting,
we focus on you know, the double chins or you know,
(35:07):
the clothes or whatever, and then we forget about all
the other things. Like if you have been following my
program for say twelve weeks, and you tell me, oh, Terry,
I only lost two pounds. I feel so useless. It's
just not I said. I'll say you, how are your joints,
(35:28):
how do you feel? How's your stiffness? How's your mood?
Are you sleeping at night? Do you fall asleep easily?
Can you walk around the block? Twice when you used
to only be able to walk around the block once.
Are you in a do you have a happier mood?
And all these things are indicators of greater health. So
(35:52):
I look, everybody wants to focus on weight loss. I've
been trying to lose weight my entire life. Sometimes I lose,
sometimes I lose weight. Sometimes they don't. But right now
I know I have been lighter. But James, I have
never been happier and healthier. I feel fantastic because I'm
(36:14):
doing all the things, and I'm doing all the things
all the time. And you have no control of the outcome.
So you have no control of how much weight you lose,
how much your blood pressure gets lowered, how much any
of the outcome measures have. You only have control about
the actions that you take on a daily basis. So
(36:36):
you can choose to do some exercise today. You can
choose through lower your stress levels by leaving a situation
that is causing new stress. I'm talking like an immediate situation,
like somebody pissing you off from my allower to say
that and you can turn around and walk away. You
have the choice to choose a healthy meal, and if
(36:58):
you do that, consistently, everything else is going to fall
into place. It's like saving money. Right, if you save
a dollar a day, right at the end of the day,
you're gonna have three hundred and sixty five bucks. It's
just like it's math. In fact, you might even have
three hundred and sixty six because you might have got
some interest whatever. You just keep making those deposits every
(37:20):
single day and then miraculously, oh my bank balance is big.
How did that happen?
Speaker 1 (37:26):
Yeah? No, I I think you say agree, because I've
seen it happen. I mean, yeah, I'm always on weight
lusteries here and there, and I just it's you know,
I've had times my life was kind of really rough,
so I wasn't paying attention as much. Now I'm paying attention.
I'm back to me again. I don't there's no shame, folks.
We life happens. Things happened. I was a caregiver for
a parent that died, you know, so it's like you
(37:47):
get you're focusing on yourself, you're focusing on them. But
then luckily, if you're still alive, come back to you.
That's what's great. You always always chance to come back
to you. And her book is tied into the book.
You should have her a book on yourself. You say, Okay,
what does Terry say about this? And you can go
in and go, okay, they might follow her plan and
(38:07):
start this. And that's kind of the great thing, because
you know what somebody cared giving you, they don't have
to You can avoid that yourself.
Speaker 2 (38:16):
Yeah that's true. Yeah, I mean, you've lost a parent.
I've lost a parent. It's hard and it's horrible, And
the whole point of writing this book is because I
don't want people to lose parents or themselves, or their kids,
or anybody they love or their friends from something that
is largely avoidable. Look, I'm not going to say that
(38:40):
all these things are one hundred percent avoidable. There are
genetic components to some things. But I have a genetic
propensity for heart disease, and yet I am keeping that
at bay by living a healthy lifestyle. I my dad
died when he was fifty one. I absolutely believe vin
if I I didn't look after my health, I'd be
(39:02):
dead by now.
Speaker 1 (39:04):
And it's just my father had a heart attack in
his early forties.
Speaker 2 (39:09):
Yeah, that's how that's.
Speaker 1 (39:11):
That's and that's early. I mean, I mean that's that
his lifestyle. I can see why, but that's the all point.
Like you said your book to talk about that, and
you can read this. You can read she tells her story, folks,
the beginning book. But yeah, with him, he actually had
two in a row. And it was just like, oh,
just like okay, folks, obviously you're not living well, and
a lot of us just really think, well, I'm not sick.
(39:33):
I'm okay. I like, yeah, I'm overweight, or i'm this,
or I'm jittery or whatever, but I'm okay, I'm still functioning.
I used to go to work. Yeah, I used to
go out, you know, go out and watch a movie.
Like you could die in a movie theater. You can
die sleep where you can have a heart attack right there.
You know, Like if you understand that, it's these things
are on set, on set, and I'm from a nurse,
(39:55):
so I know that part of it. It's like these
are these are onset things that can happen. U. Terry
is trying to tell you. It's like, let's narrow down
that possibility.
Speaker 2 (40:06):
Yeah. Yeah, they're warning signs, like if you have My
dad had angina and he thought it was heart burned.
He thought he couldn't eat cucumbers, when in fact he
was having And for people who don't know what angina is,
that's when you are getting blood to the heart, but
the arteries in the heart are a little bit included,
a little bit blocked, so the blood is kind of
(40:27):
getting there but not quite right. So the heart is
not getting enough oxygen because that's what blood does. It
carries the oxygen to the heart, and the hot heart
needs the oxygen to work, and so it hurts. The
heart says, oh dude, you know. And so that's why
people have this thing called exercise onset angina, which is
(40:48):
when they start to exercise, all of a sudden they
get chest pains. Well, that is a warning flag. That's
a red flag that you your arteries have got some
goop in it, and your heart is saying, please please
give me more blood, give me more blood, and your
arteries are like, you know, I'm not expanding to give
you more blood. I'm all plogged up with goop. So
(41:09):
if you have these symptoms or you get out of
breath really really quickly and you need to sit down
or whatever it is, this is a warning sign that
you not need to stop and sit down and not
do the thing like oh, okay, I can't play baseball
with my kids, or I can't walk the dog because
it hurts. Now, you've got to change your life. And
and if you don't know how to change your life,
(41:30):
you don't know what to do, then you know the
book is there for you to help you do that.
Speaker 1 (41:36):
That is I'll tell you. It's a great book, folks,
And I just I recommend it because it's to me,
a down to earth book.
Speaker 2 (41:45):
Thank you.
Speaker 1 (41:47):
It's like, it's it's just cool. Your book is cool.
It's a great guide. Sometimes we get a guide, I'm
telling you. So, if you don't want to hire a
personal anutritionists, you have it right there in Terry Chris,
right there in her books. She's your personal actricianist in
the books.
Speaker 2 (42:05):
I did that on purpose, actually, because I found that
a lot of people couldn't afford me, and I wanted
to help as many people as absolutely possible. You know,
if I'm charging over one thousand dollars for a course,
which I did because you were getting one on one
training with me, a lot of people said, I just
(42:25):
don't have that money, and I thought, well, you know what,
I want to help so many more people. There's only
so many hours in the day, right, I can only
if I'm doing one on one with people and I'm
spending an hour with them. You know how many of
those can I do a day. I'm not doing eight
of those because I've got a life, right, that's too much.
So I can only do so many people. And I
really wanted everybody to have the information and they can
(42:47):
do it at their own pace and they can read it,
take it away, try it, and look, I'm always here.
I'm not saying I don't. I don't do those big
courses anymore. For people, I offer for like a one
off tune up. Right, So I say to people, you've
read the book, you've tried the things, and things are
(43:08):
not working for you, or maybe you need some advice.
I'll give you an hour of my time. It's a
lot less expensive, and then we can troubleshoot all the
points on your list. Yeah, And so you come and
you say I've got this, this, this, this, and this
fix this for me. And then that's done, and then
you can go off and you live your life and
(43:28):
I'll see you again in a few months if you
want to. But it's not a great investment. So that's
why I read the book. I can help so many
more people at once. And for those who do want
individualized help from me, I'm still here. I'm not saying no,
I'm not going to help you. I'm just saying, here's
the first step. Come and get the book and learn.
Learn at a really low price. Like what's the book
(43:50):
twenty five bucks or something?
Speaker 1 (43:51):
Yeah, and the book out yet, absolutely.
Speaker 2 (43:54):
Yeah. So it's the best seller on Amazon in four
countries and ten categories. I'm very excited about that. You
can get it on Amazon, you can get it on
if you live in America and you're watching this, you
can get it on my website and I will personally
sign you a copy. I have a box of books
here with me, and I will sign you a copy. So,
but that's only for people in America because unfortunately, the
(44:16):
postage to other countries is just it's so cost prohibitive,
it's ridiculous, right, So, and also, I'll be honest with you, James,
I couldn't work out how to do that on the website,
to put like the forty dollars postage to France and
the twenty seven dollars postage to astraight. It's just like
that's too hard, how to do it. I made my
own website. I didn't hire somebody. I did it myself.
(44:38):
And guess what, I'm not a website designer. So it's
you know, USA only, But you can buy it all
over the world on Amazon, and you can buy it
all over the world from any book bookstop at our bookshop.
You just need the ISBN, and the ISBN is on
the website as well, so people know how to get
it if they live in another country. I want to
(44:59):
sign copy, absolutely, I'll give you one.
Speaker 1 (45:02):
I have a PDF, so I don't have to. I
want to think I'll be from.
Speaker 2 (45:05):
You, Yeah, for sure. In fact, I have a book
right here, yes, and I'll send this one to you.
Has it?
Speaker 1 (45:10):
I see you my address. Folks, take christ You have
to come back some of that, just come back again.
You are just a joy and light and you and
you're you're and you're of service, You're you're helping, you're
trying to help people out.
Speaker 2 (45:23):
Yeah. Yeah, that's my main thing. I just I just
the pain and suffering I went through losing my dad
at such a young age. It's been thirty three years James,
and my heart is still broken.
Speaker 1 (45:37):
I believe it. I believe it. Yeah, I believe it.
Speaker 2 (45:39):
And so if I can stop one person from not
having a heart attack, hello, I've done my job right,
But I don't want to stop one person from having
a heart attack. I want to stop millions of people
from having a heart attack.
Speaker 1 (45:52):
Yes, house you, that's why we're here. A lot of
help dot com my website, and you are and you
are Familishealth dot net, aren't you.
Speaker 2 (46:02):
Yeah, I am fabulous Health dot net.
Speaker 1 (46:04):
Yes, she's also you're also on YouTube, right.
Speaker 2 (46:07):
Yeah, Fabulous Health TLC. All my bits and bobs are
on fabulous Health dot net. I figured you know what
you get one u r L. People will remember that
and then or if they want to check me out
on Instagram or LinkedIn or whatever, all the buttons are
there right so they can just like click the button
and they don't have to remember anything. But please subscribe
to my YouTube channel.
Speaker 1 (46:29):
Bits and Bobs. I love that phrase like I love it.
I love it. I can see you talk all you
although Australian talk on you long because I don't have
an accent, right, just kidding la inter accent? Uh No,
So everybody thinks being on a shelf. Of course, if
you're listening, and what if you're if you're afraid to
talk to her yourself, you'd always come to me and
(46:52):
you guys online, so that you if you have questions
for or thoughts or concerns or whatever, I'm sure she'll
converse with you.
Speaker 2 (46:59):
Uh.
Speaker 1 (47:00):
Respect of course, respect her how to do this? And
health is what we have right. Health is health is
the biggest commodity we have, not money, not this, It
is health. And when your health is not good, everything
is not good. That's yeah, I believe that wholeheartedly. And
(47:24):
for those of us who are parents and grandparents ourselves,
we owe it to our kids and grandkids and some
of us great grandkids to be there for them and
also lead us an example, lead us an example when
it comes to health measures. And again, no shame, no stigma.
We all make mistakes, we all live lives. Things happen,
(47:46):
but as long as you wake up, you always have
a chance. I'm James lot Genius. See next Tuesday.
Hello, Welcome to another edition of A Lots of Help
with James Lodd Jr. I'm James lot Juniors to tease
bugs videos out there, a lot of heelp dot com
is you don't have the show. We're about health and wellness, mental,
physical and everything in between. And so my guess is
a book out. If you're watching, you can see it
behind her. It's called Fabulous Health and so a plan
to get well and stay well. But let me just
(00:23):
tell you in her book she does say this. I
am not a medical doctor, however common she is a
university qualified nutritionist with a master's degree in nutrition, so
she's somebody. She's a board certified diplomat of the American
College of Lifestyle Medicine, so she knows what she's talking about.
(00:44):
And we're going to talk about her way of getting
fabulously healthy and the book and all of that help me.
Welcome Terry Chrisman, Hi, Terry.
Speaker 2 (00:53):
Ya jite, thank you so much for having me on
the show. I'm so excited.
Speaker 1 (00:57):
It's my pleasure. So I love the your book is
set out. I want people to know this and it's
it's her book is very intentional and I can tell
by how you said. Well, I'm gonna ask you about
that in a second. But it's very intentional. She tells
her story. She asked, kind of what do you want?
She has her six pillars of healthy lifestyle, you know,
(01:19):
but diseases can yep and just and she really just
go Each chapter is very specific. Also, but I like
about your book and a lot of chapters. Kids. It's
a nice size book, I know, but this is good.
She also tells she has to disclaimer, but she also
tells you who this book is for, which I feel
(01:39):
frig about anybody who this book is not. Kind of right,
kind of tells you that in there too, and she
kind of tells she lays it out for you. It's
it's to me, it's I like it because it's very
straightforward and it's and for folks out there, it's not
hoity toity or like just like fancy being giant words.
(01:59):
She's saying, here's the deal, as she explains things very
easily that anybody comes down. So for all congratulations. That's
why I was tarry out the book. Well, I said
the book was intentional? Was that? Am I am? I correct? Oh?
Speaker 2 (02:16):
Absolutely, James. I wanted it to be a one stop shop.
I wanted people to be able to pick up the book,
go from page one to page three hundred, and learn
action steps along the way in a specific order so
that they could change their life for the better. And
I did start it off by telling people who the
(02:38):
book's not for. It's not for you if you want
to lose twenty pounds in two weeks and then go
back to eating your old habits, right, It's just it's
not for you. If you want to keep eating the
way you are and miraculously wake up and be healthier
and thinner, it's just not going to happen. When we
talk about lifestyle change, there is work to be done.
(03:00):
I'm really sorry. I would love for people to read
my book and then go to sleep and wake up
and be twenty pounds later. That is just not going
to happen. When you want to change your lifestyle, you
have to look at what you're doing now, Identify the
things that are helping you, and keep doing more of those.
Identify the things that are not helping you, and work
(03:21):
out ways to change those that you can do incrementally,
and you can keep doing them so that over time
you end up healthier it's not like you know, magic,
it's not magic. I wish it was magic, and then
I wouldn't have to write the book.
Speaker 1 (03:39):
And you're also kept it simple. That's a thank you.
Speaker 2 (03:42):
Yeah, that's the plan, right. Who wants complex?
Speaker 1 (03:46):
Not me?
Speaker 2 (03:46):
And I've got to tell you, I'm a scientist and
I read a lot of scientific studies, and sometimes my
brain is scrambled from reading these scientific studies. But my
job was to take that science and make it easy
to understand so that it's relevant for you, so that
you go, oh, oh, If I keep eating those sausages,
(04:07):
my arteries are going to clog up and I'm going
to end out with heart disease. Possibly, right, I'm going
to greater risk of heart disease. But if I swap
the sausages for maybe plant based sausages, I can still
have sausages, but they're not going to clog up my arteries.
So I tried to make everything as simple and easy
to comprehend, but also give people the why. So if
(04:29):
I just said to you, James, and I don't even
know if you eat sausages, but if I said to anybody, hey,
you know what if you keep eating those pork sausages.
They're gonna clog up your arteries and you're going to
be at more risk of heart disease or whatever. No, sorry,
let me take that back. If I just said to
you stop eating those pork sausages and eat these plant ones,
you're going to go like why, right, you know, why
(04:49):
would I do that? I love these pork sausages. They're delicious,
and I have them on my breakfast story, in my whatever,
my lunch or whatever. But if I said to you, hey,
they're clogging your arteries with satur fat, you'd be like, oh,
are they? I didn't know that. What do you mean?
There's sausages out there that don't clog my arteries with
saturated fat and they still taste pretty good. I might
(05:12):
do that. So that's why I included the science. So people,
no one's going to change just because I say, hey,
don't eat that, eat this. Let's just waste of time.
Speaker 1 (05:22):
Right.
Speaker 2 (05:22):
You've got to say to people, this is the science
behind it. Take it with a grain of salt, or
not do or not do. But I need you to
know so that you are informed. And a lot of
Americans and people in Australia, in Canada and the UK
and all the Western world. They're not informed and they
(05:42):
don't know, and they get sold this bill of lights
from food companies and Instagram influencers and anybody who you
know wants to get up in front of YouTube and
say whatever they say without any scientific basis, and people
are confused and they go down paths and then they
wake up one morning and they got diabetes and they're like, what,
(06:02):
what how did that happen.
Speaker 1 (06:04):
For I'll tell you. For you mentioned sausages. I do
like sausages. No, here's funny. A few years ago we
have a food chain called Trader Jones. Oh okay, I
know you do it. Okay, So we have faded drugs.
So they actually have a brand of sausage sausage and
then they're in a box. They're frozen, but they're really
they're plant based. They're really good. And I remember I
(06:26):
remember getting them a few years ago because much of
my told me, James, seriously, try one, they're good, and
I did it, Like oh so I I My partner
at the time, I was like, who was very much
a meat eater, and everything was just like I said, well,
let's just try this. I'm making some eggs and just
and I'm gonna do this, I'm gonna whatever. Tried it
(06:47):
and actually liked it. And so because I didn't, I
like you, I didn't present it in a way that's
just like you guys, I eat this now and then
like you feel like defensive and then you're webs close up.
I was just like, well, we just tried this today,
let's see what you think now. They liked it, and
so it was like, Wow, I like your approach. That's
(07:10):
the that's the approach. It's like and even it don't
change it every every single time you said maybe at first,
every other time you have sausages, it's that kind right, Yeah.
Speaker 2 (07:20):
That is such a good step in the right direction. Right,
So most people don't have any nutrition degrees. Most people
are not really interested in studying nutrition science. They just
want to buy food that tastes you and me, put
it on their plate, need it, right, that's all that
you know, who wants to get their head full of
information that's unnecessary when their lives are so busy with
(07:44):
other stuff. So the idea is to introduce things to
people because they taste nuts and the benefit is, well,
it's not going to kill you. So that's good.
Speaker 1 (07:58):
Wait, because girlfriend, back in the late eighties, yeah, I
was my new age years. You know, we're around the
same age. I was a young adult trying to eat healthier,
and Tofu came out, and so they're making tofu pizzas
and stuff and they're disgusting. Back then, it did not,
and I'm like trying to convince people it's better for you,
(08:19):
and I'm going myself, so I have to agree with you.
I think for most people there's a taste factor. There
has to be, but there are a lot of things
that do taste good with the right seasoning, and some
of these things you can actually doctor up the same,
just not with the process crap.
Speaker 2 (08:38):
Right, Yeah, absolutely, And look, my book's not a cookbook.
It has thirty one recipes in it. They're all very
very basic recipes, and it's a really good starting point.
And there are so many, you know, healthy plant based
cookbooks out there on the market. I'm not competing with
those people. Those people are awesome. So what I try
(09:00):
to do is educate people about what is happening to
them from the outside. So what the food companies are
doing without your knowledge, what the supermarkets are doing without
your knowledge, and how you can become more aware. So,
for example, you go to the supermarket, you've got your
shopping list or whatever, even if you don't a lot
(09:21):
of people don't even have a shopping list. They just
go to the supermarket and randomly buy things that look good,
things that are on sale. And of course all the
stuff that's on sale is at the front of the
supermarket two for one or whatever, and it's all garbage, right,
there's never any you know, broccoli two for one. But
you go into the supermarket and you're in another world.
(09:44):
You just here listen to the Do to Do music
and you're pushing you the card around and I'll have that,
and i'll have that, and i'll have that. And my
husband goes shopping and he'll come back and he'll say, oh,
I bought this thing. It's plant based, you'll love it.
And the first thing I do is this turn over
the back of that packet, right, because the front of
(10:04):
the packet looks gorgeous and it says lean protein and
high fiver and or you know, free or whatever. Race
this is all these crazy things. And I get on
the back and I'm just like, dude, this is full
of coconut oil and saturate full of saturated fat. That's
going to clog your out of his kids in the bin.
I'm not like that, really, that nasty bigger because I
don't want to hurt his feelings because he tried really hard.
(10:27):
But most people, they look at the front of the packet,
they don't turn it over. And even if they did
turn it over, James, they are going to be so
confused about what is going on on the back of
that packet. They won't even know what half those ingredients are.
They won't even know how to comprehend how much saturated
fat isn't it or not because the percentages all lie.
(10:49):
In my book, I actually teach you how to read
nutrition labels so that you don't get waylaid and you
don't get stooged by these nutrition labels from product companies.
And before everybody writes in and says this is a
lot of malarchy, because the government protects us from all
that stuff. And I'm not having to go at the
(11:11):
USDA because the Food Standards of Authority in Australia does
it as well. There are rules and regulations about what
you can and cannot put on a food label, and
the way you calculate things like saturated fat and carbohydrates
and sugar and things like that. There's a fourmula that
(11:31):
the average Joe does not know. But don't worry. I
teach you in the book and tell you how to
decipher it. And so a food company making any food
will make it sound as good as humanly possible. So
on the front, they're not lying when they say, you know,
(11:52):
ten grams of plant process, They just they're just eliminating
the fat. That it's full of coca that oil and
coconut oil is full of saturated fat, and saturated fat
clogs you artes and give your heart attacks, right, So
they're not lying. And then when you look on the
back and it says it's got five grams of fat,
you think that's nothing, right, But the total calories is
(12:14):
only sixty calories. Well, five grams of fat is forty
five calories, so forty five out of sixty is like
three quarters, so seventy five percent fat. And you're thinking, oh,
it's only five grams of fat. And that's the case
with a lot of things like coconut yogurt and things
like that. You think I'm going to go coconut yogurt
because dairy gives me tummy ache, or you know, I
(12:37):
heard that dairy is related to getting prostate cancer or
breast cancer, or I heard the dairy fumbers are nasty
to the cows. I don't want to hurt the cows.
Whatever your reason for going dairy free is. And you
go and get this coconut yogurt thinking, you know, the
little angel wings are growing out of your out of
(12:58):
your back, and the little halo's coming on, and you're thinking,
I'm just doing things for the planet and it's fabulous.
And then you realize you put on twenty pounds because
you've ign all this coconut yogurt, and you go to
the doctor in your cholesterols high and you're like, on
a minute, how did that happen? So I try to
teach people all the tricks that people are playing on them,
and when I say people, companies are playing on them,
(13:21):
so that you can be aware. And when you're aware,
you can make choices to help yourself. When you're unaware,
when you don't know, how are you gonna how are
you gonna make choices to help yourself? You just can't.
It's impossible.
Speaker 1 (13:34):
I learned from your book. So we're going to read
how to read things sugars. This is what I learned, folks,
and I learned it from her book. She's right the front.
They're not lying. They're saying not out now lied to you.
They're saying no sugar or no sugar. Well you turn over.
(13:57):
I learned about sugar alcohol. Is that a form of
sugar of some sort or it's something that's still not
good for you?
Speaker 2 (14:05):
Rates Okay, So I used to love sugar alcohol. I
used to think sugar alcohol is awesome, Like it's made
like xylotol, for example, is the sugar alcohol, And they
put it in chewing gum, and they put it in yogurt,
and they put it in other things. And it comes
from the bark of birch trees. So here's me going, hmm, okay,
(14:27):
it's natural, it's not chemical. It's made from the berk
of butch, the bark of birch trees, and it's got
no calories. And you can buy it crystallized like sugar,
so if you're making a cake, you can just shove
it in. It is cold, though, which is really weird.
So when you make, say a cookie, or a cake
with xylotol, and you buy that, it's cold like it's
(14:49):
been in the fridge, even though it hasn't been in
the fridge. It's quite weird. But there's two bad things
about xylotol. Number One, it'll kill your dog in an instant.
So if you have a dog at home, you never
want to give your dog any cookies or cakes or
anything with xylotol in them. And in fact, if you
keep it in your cupboard, you want to put it
(15:10):
high up so that your dog doesn't accidentally eat it.
Number Two, it'll upset your gut, and it'll upset the
intestinal lining of your gut. So you may have heard
people talk about leaky gut syndrome. That's when like try
and do a little demonstration. Pretend this is a cell
and this is another cell, and this is the barrier
(15:33):
to your gut, between your intestines and your blood stream. Well,
what happens is with leaky gut is these little cells
open up like this, and then molecules can get in between,
big molecules that otherwise couldn't permeate the gut barrier. Right,
So big molecules they bounce off, they go through your
(15:53):
coal and you pull them out whatever. Right, but little,
any bitty molecules can get into the blood stream, and
then they could be good molecules, right, They could be
phyto nutrients, they could be vitamins and minerals and all
the good things that you want. But when molecules that
are not supposed to permeate the gut back to the
gut barrier, get into your gut, that's when you get
this thing called leaky gut. Then you start getting IBS
(16:16):
syndrome symptoms. Then you might start getting diarrhea and constipation,
and then you go into the doctor and the doctor's
putting you on medication, and then it's like, whoo are
downward spiral of unhealth?
Speaker 1 (16:30):
Right?
Speaker 2 (16:30):
Is unhealthy work? Probably not? I'm a scientist and I.
Speaker 1 (16:34):
Don't even know if health, but who cares unhealthy? Right?
Speaker 2 (16:39):
Unhealth? You become unhealthy and you go, well, how did
that happen? I was doing all the right things. So
there's certain compounds that I just wouldn't eat anymore. One
of them is multodextrin, does the same thing. Multodextrin is
a modified starch. It is in every thing gums xanthem gum,
(17:02):
gua gum. Don't like it. It's just in everything. And
you know what, James, you and I are of the
age where if we want to just say, we were
ten years old, right, and our mom didn't have time
to bake us a birthday cake, so they went down
to the supermarket and they bought a birthday cake at
the supermarket. Well, number one, that cake would have been
(17:23):
made by some baker in the back of the supermarket, right.
He was sitting in there baking the cake, and he
would have put in that cake flour, eggs, sugar, milk,
you know, some frosting, eat, butter, frusting right, Okay, I
don't love those ingredients, but they're real food ingredients. Right now,
you go to buy a cake at the supermarket for
(17:44):
your ten year old for their birthday, it doesn't get
made in house. It gets made at a factory downtown
or wherever, you know, in another state, whatever. And when
you turn the cake upside down, which you're never going
to do because you're going to upset the cake. R
to turn a cake upside down before you buy it.
And there's the label, James. The label is this long,
(18:07):
and the font is six point, which means there's seven
hundred and fifty six ingredients in there, and you read
them and you're like, isn't there just supposed to be
like flour and eggs and butter and milk, like what?
And so that's why people are getting sick because it's
just naivety and not it's not anybody's fault. And I
(18:32):
think what happens is people our age and younger, they
go to the maybe they don't go to the doctor.
But let's assume we go to the doctor feeling okay,
get our once a year blood test, which I recommend
everybody gets regardless of the result. Don't be scared.
Speaker 1 (18:52):
Just go.
Speaker 2 (18:53):
They go to the doctor and the doctor says well,
and a doctor would not say this, but let's assume
they did.
Speaker 1 (19:00):
Well.
Speaker 2 (19:00):
Your thirty pounds overweight. No, no doctor in their right
mind would tell you you're overweight. I'd like to think
that they would, but they a lot of them do
not because they're scared you're overweight and your cholesterol is
too high. Doctors are going to say that your HbA
one C, which is an indication of your glucose control
over the last three months, that's through the roof, which
means you're pre diabetic and your blood pressures going crazy,
(19:24):
and that's why you're so stressed, and that's why you're flushed,
and dude, you're on your way to an early grave.
And people go, what do you mean? They haven't changed anything.
I've always eaten like this. I'm not a healthy person.
I'm doing all the right things. And it's a big shock,
but it's because it's because people just don't know. And look,
(19:46):
that was the worst case scenario, right, I'm sure sure,
I hope that your listeners and watchers don't go to
the doctor and get that bad news, because that's terrible news.
And I'll also kve it that good doctors will tell
you if you're overweight and that you need to lose weight.
They really will, because it shouldn't be a stigma, right,
(20:07):
Obesity is a risk factor for so many other diseases.
And conversely, if you lose weight, not all of it,
just if you lose some weight, your risk of other
diseases like your diabetes, your heart disease, your rheumatoid arthriders,
all the things goes down dramatically just by losing weight,
(20:31):
not doing anything else. So that's why everybody's going crazy
for these weight loss meds because not only are they
looking better and they feel better, their risk of the
other diseases goes down. Now, I don't want to discuss
weight loss meds because that's I'm not a GP, as
you know, and GP meaning general practitioner. I'm not a
(20:52):
medical doctor, so I can't really discuss those. But I'm
not anti medicine. I am pro doing it yourself until
you can't. So for example, you get the book, you
read the book, you do all the things, you lose
thirty pounds, you feel fantastic, and you go to the
(21:15):
doctor and the doctor says, I'm so proud of you.
You're doing so well, but your cholesterol is still a
little high. So I think we're going to even though
you did all those good things, we're still going to
have to put you on medicine. That's okay, right, there's
nothing wrong with that. That is absolutely okay. But the
important thing is that what you've done is you may
(21:38):
be on cholesterol meds, but now you're not on a
met foreman, and you're not on ace inhibitors for your
blood pressure, and all the pain in my knees gone away,
and I can sleep well, and I don't have a
bad back, and I'm not a grumpy bastard to my
spouse or whatever. All these things are good things because
(22:01):
you started taking care of your health. And I don't
mean you personally, I mean you the universe. You're the universe.
And I'd like to encourage everybody to take their health
seriously and take the responsibility for their own health first,
and then use the doctor and say, listen, I've done
(22:24):
all these awesome things. How am I doing? And the
doctor will say you're doing great? But and that's okay.
Speaker 1 (22:30):
I want to ask you a question that if actually
you are for my time period, but you're also a scientist,
so I'm a food scientist, and was food okay, I'm
gonna ask this question. Is food being made worse today
than when we were kids or is that just a myth? No?
Speaker 2 (22:51):
Absolutely, it's one hundred percent true. So we'll just look
at Let's look at an unhealthy food. Coca Cola. It
used to be made out of sugar and water and
there's secret, you know, flavorings. Now it's made out of
high fructose corn syrup, and high fructose corn syrup is
(23:11):
dreadful because it gets processed through the liver, and the
liver cannot handle that, and it leads to fatty liver disease,
it leads to diabetes. It's terrible, terrible thing to eat.
And it's in all your sugar sweetened beverages. It's in
all your fizzy drink sodas. It's in what did we
buy the other day? They had it in it, and
(23:32):
I said to my husband, there's no way I'm eating that. Oh,
we bought a Ninja creamy machine. Have you heard of
this machine? No?
Speaker 1 (23:43):
Products, never hear of that.
Speaker 2 (23:45):
Okay, so I'm not I'm not an ice cream person.
I must be an alien because I've never been interested
in ice cream.
Speaker 1 (23:52):
What.
Speaker 2 (23:54):
I don't mind a bit of gelato as long as
it's fruity. Yeah, I know, I'm a crazy lady. Anyway,
So my husband, he loves ice cream, but he doesn't
eat ice cream because he knows it's bad for him.
And so he saw this Ninja creamy on Amazon or whatever.
He bought this thing and it makes a soft serve,
and so in the recipe book it's got plant based version.
(24:15):
So we put the oatmelk in and you know that,
we had to use coconut cream because it's you know,
otherwise it doesn't solidify. And anyway, so I made in
this little soft syrve. It was like a vanilla soft serve.
And he went and got some chocolate sauce from the
supermarket and it was all high fractose corn syrup. It
wasn't even sugar. And I was just like, dude, do
(24:37):
not eat that stuff. It is so bad for you.
But the good thing also about the Ninja creamy is
you don't have to put in the coconut cream. What
we did too, James, is we bought a can of
pears in natural juice, so no added sugar, just pears
and pear juice I think maybe grape juice I think
they put in. And then you just throw that in
(24:58):
the little container in the freezer and you put it
in the machine and it whizzles it up and it
turns it into the most delicious sorbet. And it's one
ingredient pears. Now you could eat a pear, or you
could have ice cream that was made from pears. Who cares, right,
So you don't need to miss out on all the
yummy things like the frozen anything, and a lot of things,
(25:20):
a lot of stuff about eating is emotional. So if
I said to you, James, listen, you're never allowed to
eat ice cream again. Instead, I'm going to give you
a pear, you'd just be like, what, Like, seriously, No,
there's no comparison. But if I've made you a frosty, delicious,
cold frozen dessert that tasted gorgeous and gave you that
(25:46):
ice cream feeling, I would even make it soft served
and stick it in a cone for you, You'd be like, hey,
I mean ice cream. Even though you're not eating the bad,
unhealthy ice cream, you're eating something that's good for you.
No one says you have to miss out. You just
have to change the way you think about things and
try and make the stuff that you eat as healthy
(26:08):
as possible. And if you do that, you'll lose weight,
your blood pressure will come down, your cholesterol will come down,
your glucose control will improve, and you won't like. For me,
I call that not even try it. It's like try
new things and just swapping out the stuff that you
(26:29):
like for healthier versions, and the magic does happen. So
that's what I want people to do. I want them
to not think about, oh, I've got a lower my cholesterol.
I've got a lower my blood pressure. I've got to
lose twenty pounds. I've got it. Whatever it is, just
start swapping out the stuff that you know is unhealthy.
And if you don't know what it is, don't worry.
(26:50):
El teach you swap it out for stuff that is healthy.
And then magically you'll wake up in six months or
some thing and you'll stand on the skyline and be like,
oh my god, I've lost thirty pounds. How did that happen?
Speaker 1 (27:06):
I know somebody who's doing kind of doing this and
then losing weight, and I'm my own weight loss thirty too.
But I've changed my you know, little little bite, little
like just doing little things like not having the heavy
artist get the orange juice light, and then at some
point I'll get used to that and I'll get to
where I even do lighter than that, where it's mostly
water like I just want to taste. So I'm learning
(27:27):
how to change my taste buds a little bit. Yeah,
it looks like you can't always do it cold turkey.
I mean, I think that's not I'm saying. You're saying.
Nobody just want people know sometimes it takes time. But
her book, it does the plan. So, like you said,
it's it's a it's a it's a marathon, not a sprint.
Speaker 2 (27:47):
Yeah. Absolutely, And I do use that analogy because I
did run a marathon and that was damn hard, right, I.
Speaker 1 (27:52):
Did want to, So I was hard. One of the
mostly warning things I ever did, one of the hardest
things were ever done.
Speaker 2 (28:00):
Yeah, but wasn't it the most fantastic thing? Did you
do this thing? James? I want to ask you this question.
So you're doing the training and it's hard, and it's hard,
and you hate it, but you love it and you
hate it and you love it, and then you do
the marathon and you think you're going to die and
you think I'm never doing that again until you wake
up the next morning and then you sign up for
another one.
Speaker 1 (28:20):
Did you know I've done three? I did? I did
three into your period being good for you? I got hooked.
Speaker 2 (28:28):
Yeah, it's true, isn't It's like a drug?
Speaker 1 (28:30):
Yes? The first I did was San Francisco two Life.
Speaker 2 (28:34):
In San Francisco. Hey, did you do the one where
they let you run over the bridge?
Speaker 1 (28:39):
No, that's right now, going no one than that year.
So I did them in twenty ten, twenty eleven, twenty twelve,
three years two NS go one l A.
Speaker 2 (28:54):
Right. So I did the San Francisco Marathon in twenty twelve.
I think, oh, hang on there it is day. I
think it was twenty twelve. Yeah, I've got I've got
my thing.
Speaker 1 (29:06):
Over there after my I did because I did twelve.
Speaker 2 (29:10):
Yes, yeah, and they let us run over the bridge
and I don't let you do that anymore.
Speaker 1 (29:15):
And when I when I did it, we started to
go and gate Park went out did a whole Western edition.
Speaker 2 (29:21):
They all yeah.
Speaker 1 (29:22):
Then we passed my house. I live in San Francisco,
So we were in the boat Triangle going now way
all the way down there. Then we went to South America.
They came cur and you ended in Barcadarrel, folks, that's
how yes were you in?
Speaker 2 (29:33):
Yeah, that's great. It's a great run. Yeah, and there's
heels right, yes.
Speaker 1 (29:41):
But his thing so because this health and wellness and
we have this in common. So folks, for me, what
I gotta ask for? What you got for me? I
signed up for a pacer, I said, okay, because that
was my forties when I did it, And yeah, I
guess so you too. So I was like, I wait
to see what Because my partner who did it, she
was in her thirties and she had done many of them.
(30:03):
She's like, James should try it. It's fun. I'm like,
she made it so exciting. It's okay, but she goes
get a pacer and you always out pacer pacer. But
it's just it's just it's almost like a they teach
you how the right way to run. Yeah, I clinch
your butt, cheeks, you know, all that kind of stuff,
and then you have at least somebody For me. When
I saw the pacer in front of me, that kept
(30:24):
me kind of going like, okay, the pacers down there,
but I'm not that far behind and so that. But
it's such a metaphor for like your book. It's you're
like you're teaching step by step. You can't just run tomorrow.
You have to take steps right to get this suff
for you. Yeah, you got to train it too and
stuff right, also, did you of course?
Speaker 2 (30:45):
Yeah? Yeah, I had a trainer I live. I was
living in Australia when I was running my marathons, and
I had a trainer in l A and I flew
to la so that he could do some testing on
me and get find out what my basil metabolic rate
was and how much like I was a sport. Like
I was a sport. My undergrade was sports science, right,
(31:06):
so I'm getting into this like really deep. And he
found out how much oxygen I was using and how
many calories per second I was burning and all that
kind of stuff, And then I did ran in Australia,
so I was hardcore into the science of it. But yeah,
the thing is if you don't start from zero and incrementally,
(31:29):
like if you day one you're going to run like
a mile, right, who cares, that's it? You know, Day
two you might have the day off, and then day
three you might run a mile and a half whatever,
And eventually you get to the point where you're running
about a week or two beforehand, you're running twenty miles
and it's like it's scarce the but Jesus out of you, right,
So but you do it anyway, and without that plan,
(31:50):
I can categorically tell you, even though I had a
degree in sports science and I was a personal trainer,
there is no possible way that I would have finished
that marathon because I needed help from somebody else who'd
done it. Before who knew what they were doing, and
they told me on day one, do this, on day two,
do that, and it didn't matter. James. You wake up
(32:12):
and you go, I don't want to run today. I
really want to have a day off. But the plan says, no,
I'm sorry, You're going out for twelve miles and you
just put your shoes on and you just do it.
And that is the only way you can get to
the marathon, because the marathon's on a certain day, right,
So you can't like skip a day of training or
(32:33):
two days or three days or two weeks, because by
the time the marathon comes, you're not going to be ready.
And the whole point of a marathon training plan is
that it makes you at your peak on the day
of the marathon, well with help. With help, there's no
end date except for death right. So we don't want
to do we don't want that. But what we want
to do is we want to try and make steps
(32:55):
every single day. And if we fall off the wagon
and we go to an all you can eat buffet
and we eat all the fried ball dust and we
drink all that alcohol, we don't beat ourselves up and
say I'm useless. I can't do it anymore. We say,
well that was yummy, except I've got a tummy ach
and diarrhea now. But tomorrow, I'm going to have oatmeal
(33:18):
for breakfast, I'm going to have vegetables. I'm going to
have a salad. I'm going to make something healthy, and
I'm going to do some exercise, and I'm going to
forget about yesterday and I'm going to keep going. And
that's what it's all about our life. We have to
make it so that it's enjoyable, it's doable, and we
can make it sustainable so you don't have to be
(33:41):
one hundred percent every single day. Look, the one hundred
percent is in the book, right. How much you do
of that is your choice. Whatever you do, you are
a reflection of your past actions. So you running that
marathon is a reflection of all the hard work that
you put in six months prior, and your health today
(34:04):
is a reflection of what you've been doing the six
month prior, the two years prior, the twenty years prior. Now,
if you're starting on your health journey, you might be
a little bit discouraged because hey, I still a the
same weight, or I'm doing all the right things, and
I'm not losing weight or whatever. That's why we go
(34:24):
to the doctor every few months when we're on a
health kick, so that we can take our bloods and
see our parameters. And maybe three months at the earliest,
we go back and we have our bloods taken again,
and you may not have lost any weight. You may
have lost two pounds and thought, God, well weighs two pounds.
There's nothing. And then your doctor looks at your blood
(34:47):
tests and says, holy cow, you are awesome. Because weight
loss is not the only parameter. There's so much going
on in a human body. What we do is we
bu some the external. We focus on the genes, fitting,
we focus on you know, the double chins or you know,
(35:07):
the clothes or whatever, and then we forget about all
the other things. Like if you have been following my
program for say twelve weeks, and you tell me, oh, Terry,
I only lost two pounds. I feel so useless. It's
just not I said. I'll say you, how are your joints,
(35:28):
how do you feel? How's your stiffness? How's your mood?
Are you sleeping at night? Do you fall asleep easily?
Can you walk around the block? Twice when you used
to only be able to walk around the block once.
Are you in a do you have a happier mood?
And all these things are indicators of greater health. So
(35:52):
I look, everybody wants to focus on weight loss. I've
been trying to lose weight my entire life. Sometimes I lose,
sometimes I lose weight. Sometimes they don't. But right now
I know I have been lighter. But James, I have
never been happier and healthier. I feel fantastic because I'm
(36:14):
doing all the things, and I'm doing all the things
all the time. And you have no control of the outcome.
So you have no control of how much weight you lose,
how much your blood pressure gets lowered, how much any
of the outcome measures have. You only have control about
the actions that you take on a daily basis. So
(36:36):
you can choose to do some exercise today. You can
choose through lower your stress levels by leaving a situation
that is causing new stress. I'm talking like an immediate situation,
like somebody pissing you off from my allower to say
that and you can turn around and walk away. You
have the choice to choose a healthy meal, and if
(36:58):
you do that, consistently, everything else is going to fall
into place. It's like saving money. Right, if you save
a dollar a day, right at the end of the day,
you're gonna have three hundred and sixty five bucks. It's
just like it's math. In fact, you might even have
three hundred and sixty six because you might have got
some interest whatever. You just keep making those deposits every
(37:20):
single day and then miraculously, oh my bank balance is big.
How did that happen?
Speaker 1 (37:26):
Yeah? No, I I think you say agree, because I've
seen it happen. I mean, yeah, I'm always on weight
lusteries here and there, and I just it's you know,
I've had times my life was kind of really rough,
so I wasn't paying attention as much. Now I'm paying attention.
I'm back to me again. I don't there's no shame, folks.
We life happens. Things happened. I was a caregiver for
a parent that died, you know, so it's like you
(37:47):
get you're focusing on yourself, you're focusing on them. But
then luckily, if you're still alive, come back to you.
That's what's great. You always always chance to come back
to you. And her book is tied into the book.
You should have her a book on yourself. You say, Okay,
what does Terry say about this? And you can go
in and go, okay, they might follow her plan and
(38:07):
start this. And that's kind of the great thing, because
you know what somebody cared giving you, they don't have
to You can avoid that yourself.
Speaker 2 (38:16):
Yeah that's true. Yeah, I mean, you've lost a parent.
I've lost a parent. It's hard and it's horrible, And
the whole point of writing this book is because I
don't want people to lose parents or themselves, or their kids,
or anybody they love or their friends from something that
is largely avoidable. Look, I'm not going to say that
(38:40):
all these things are one hundred percent avoidable. There are
genetic components to some things. But I have a genetic
propensity for heart disease, and yet I am keeping that
at bay by living a healthy lifestyle. I my dad
died when he was fifty one. I absolutely believe vin
if I I didn't look after my health, I'd be
(39:02):
dead by now.
Speaker 1 (39:04):
And it's just my father had a heart attack in
his early forties.
Speaker 2 (39:09):
Yeah, that's how that's.
Speaker 1 (39:11):
That's and that's early. I mean, I mean that's that
his lifestyle. I can see why, but that's the all point.
Like you said your book to talk about that, and
you can read this. You can read she tells her story, folks,
the beginning book. But yeah, with him, he actually had
two in a row. And it was just like, oh,
just like okay, folks, obviously you're not living well, and
a lot of us just really think, well, I'm not sick.
(39:33):
I'm okay. I like, yeah, I'm overweight, or i'm this,
or I'm jittery or whatever, but I'm okay, I'm still functioning.
I used to go to work. Yeah, I used to
go out, you know, go out and watch a movie.
Like you could die in a movie theater. You can
die sleep where you can have a heart attack right there.
You know, Like if you understand that, it's these things
are on set, on set, and I'm from a nurse,
(39:55):
so I know that part of it. It's like these
are these are onset things that can happen. U. Terry
is trying to tell you. It's like, let's narrow down
that possibility.
Speaker 2 (40:06):
Yeah. Yeah, they're warning signs, like if you have My
dad had angina and he thought it was heart burned.
He thought he couldn't eat cucumbers, when in fact he
was having And for people who don't know what angina is,
that's when you are getting blood to the heart, but
the arteries in the heart are a little bit included,
a little bit blocked, so the blood is kind of
(40:27):
getting there but not quite right. So the heart is
not getting enough oxygen because that's what blood does. It
carries the oxygen to the heart, and the hot heart
needs the oxygen to work, and so it hurts. The
heart says, oh dude, you know. And so that's why
people have this thing called exercise onset angina, which is
(40:48):
when they start to exercise, all of a sudden they
get chest pains. Well, that is a warning flag. That's
a red flag that you your arteries have got some
goop in it, and your heart is saying, please please
give me more blood, give me more blood, and your
arteries are like, you know, I'm not expanding to give
you more blood. I'm all plogged up with goop. So
(41:09):
if you have these symptoms or you get out of
breath really really quickly and you need to sit down
or whatever it is, this is a warning sign that
you not need to stop and sit down and not
do the thing like oh, okay, I can't play baseball
with my kids, or I can't walk the dog because
it hurts. Now, you've got to change your life. And
and if you don't know how to change your life,
(41:30):
you don't know what to do, then you know the
book is there for you to help you do that.
Speaker 1 (41:36):
That is I'll tell you. It's a great book, folks,
And I just I recommend it because it's to me,
a down to earth book.
Speaker 2 (41:45):
Thank you.
Speaker 1 (41:47):
It's like, it's it's just cool. Your book is cool.
It's a great guide. Sometimes we get a guide, I'm
telling you. So, if you don't want to hire a
personal anutritionists, you have it right there in Terry Chris,
right there in her books. She's your personal actricianist in
the books.
Speaker 2 (42:05):
I did that on purpose, actually, because I found that
a lot of people couldn't afford me, and I wanted
to help as many people as absolutely possible. You know,
if I'm charging over one thousand dollars for a course,
which I did because you were getting one on one
training with me, a lot of people said, I just
(42:25):
don't have that money, and I thought, well, you know what,
I want to help so many more people. There's only
so many hours in the day, right, I can only
if I'm doing one on one with people and I'm
spending an hour with them. You know how many of
those can I do a day. I'm not doing eight
of those because I've got a life, right, that's too much.
So I can only do so many people. And I
really wanted everybody to have the information and they can
(42:47):
do it at their own pace and they can read it,
take it away, try it, and look, I'm always here.
I'm not saying I don't. I don't do those big
courses anymore. For people, I offer for like a one
off tune up. Right, So I say to people, you've
read the book, you've tried the things, and things are
(43:08):
not working for you, or maybe you need some advice.
I'll give you an hour of my time. It's a
lot less expensive, and then we can troubleshoot all the
points on your list. Yeah, And so you come and
you say I've got this, this, this, this, and this
fix this for me. And then that's done, and then
you can go off and you live your life and
(43:28):
I'll see you again in a few months if you
want to. But it's not a great investment. So that's
why I read the book. I can help so many
more people at once. And for those who do want
individualized help from me, I'm still here. I'm not saying no,
I'm not going to help you. I'm just saying, here's
the first step. Come and get the book and learn.
Learn at a really low price. Like what's the book
(43:50):
twenty five bucks or something?
Speaker 1 (43:51):
Yeah, and the book out yet, absolutely.
Speaker 2 (43:54):
Yeah. So it's the best seller on Amazon in four
countries and ten categories. I'm very excited about that. You
can get it on Amazon, you can get it on
if you live in America and you're watching this, you
can get it on my website and I will personally
sign you a copy. I have a box of books
here with me, and I will sign you a copy. So,
but that's only for people in America because unfortunately, the
(44:16):
postage to other countries is just it's so cost prohibitive,
it's ridiculous, right, So, and also, I'll be honest with you, James,
I couldn't work out how to do that on the website,
to put like the forty dollars postage to France and
the twenty seven dollars postage to astraight. It's just like
that's too hard, how to do it. I made my
own website. I didn't hire somebody. I did it myself.
(44:38):
And guess what, I'm not a website designer. So it's
you know, USA only, But you can buy it all
over the world on Amazon, and you can buy it
all over the world from any book bookstop at our bookshop.
You just need the ISBN, and the ISBN is on
the website as well, so people know how to get
it if they live in another country. I want to
(44:59):
sign copy, absolutely, I'll give you one.
Speaker 1 (45:02):
I have a PDF, so I don't have to. I
want to think I'll be from.
Speaker 2 (45:05):
You, Yeah, for sure. In fact, I have a book
right here, yes, and I'll send this one to you.
Has it?
Speaker 1 (45:10):
I see you my address. Folks, take christ You have
to come back some of that, just come back again.
You are just a joy and light and you and
you're you're and you're of service, You're you're helping, you're
trying to help people out.
Speaker 2 (45:23):
Yeah. Yeah, that's my main thing. I just I just
the pain and suffering I went through losing my dad
at such a young age. It's been thirty three years James,
and my heart is still broken.
Speaker 1 (45:37):
I believe it. I believe it. Yeah, I believe it.
Speaker 2 (45:39):
And so if I can stop one person from not
having a heart attack, hello, I've done my job right,
But I don't want to stop one person from having
a heart attack. I want to stop millions of people
from having a heart attack.
Speaker 1 (45:52):
Yes, house you, that's why we're here. A lot of
help dot com my website, and you are and you
are Familishealth dot net, aren't you.
Speaker 2 (46:02):
Yeah, I am fabulous Health dot net.
Speaker 1 (46:04):
Yes, she's also you're also on YouTube, right.
Speaker 2 (46:07):
Yeah, Fabulous Health TLC. All my bits and bobs are
on fabulous Health dot net. I figured you know what
you get one u r L. People will remember that
and then or if they want to check me out
on Instagram or LinkedIn or whatever, all the buttons are
there right so they can just like click the button
and they don't have to remember anything. But please subscribe
to my YouTube channel.
Speaker 1 (46:29):
Bits and Bobs. I love that phrase like I love it.
I love it. I can see you talk all you
although Australian talk on you long because I don't have
an accent, right, just kidding la inter accent? Uh No,
So everybody thinks being on a shelf. Of course, if
you're listening, and what if you're if you're afraid to
talk to her yourself, you'd always come to me and
(46:52):
you guys online, so that you if you have questions
for or thoughts or concerns or whatever, I'm sure she'll
converse with you.
Speaker 2 (46:59):
Uh.
Speaker 1 (47:00):
Respect of course, respect her how to do this? And
health is what we have right. Health is health is
the biggest commodity we have, not money, not this, It
is health. And when your health is not good, everything
is not good. That's yeah, I believe that wholeheartedly. And
(47:24):
for those of us who are parents and grandparents ourselves,
we owe it to our kids and grandkids and some
of us great grandkids to be there for them and
also lead us an example, lead us an example when
it comes to health measures. And again, no shame, no stigma.
We all make mistakes, we all live lives. Things happen,
(47:46):
but as long as you wake up, you always have
a chance. I'm James lot Genius. See next Tuesday.
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