Understanding What's in Your Food for Better Health and Nutrition with Cyndi O'Meara

We regularly buy our food from markets without a second thought. But to take charge of our health and nutrition, we have to ask: are these foods really good for us?

From produce to sauces, our food can be chock-full of harmful chemicals without us knowing about it. Even if you are a more conscious shopper, the industry labels ingredients to take on deceptively natural-sounding names. Fresh produce can also be laden with pesticides.

So, how can we be more discerning about our food?

Celebrity nutritionist Cyndi O'Meara joins us in this episode to discuss how we can watch out for harmful foods. She shares how food production and supply have changed drastically over the years. Her advice? Check the label. She also recommends being a nutrition activist by taking matters into your own hands and doing your own research.

If you want to know more about eating real food for wellness, then this episode is for you!

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Here are three reasons why you should listen to the full episode:

1. Understand how food production and supply have changed over the years and why we need to educate ourselves about it.
2. Learn how certain chemicals are clean labelled to become more natural-sounding ingredients.
3. Discover how you can improve your health by changing your diet.

Resources

• Gain exclusive access and bonuses to the Pushing the Limits Podcast by becoming a patron!
• Listen to other Pushing the Limits Episodes:
• • #170: Dr David Minkoff: The Search For The Perfect Protein And Why So Many Of Us Are Deficient
• Connect with Cyndi: Facebook I Twitter I LinkedIn
• Books by Cyndi:
• • Changing Habits Changing Lives
  • Lab to Table: Food used to be grown on a farm...now it's made in a lab
• Changing Habits: New Zealand and Australia
• Take up nutrition courses by Cyndi at The Nutrition Academy
• A new program, BoostCamp, is coming this September at Peak Wellness!

Episode Highlights [03:29] Cyndi's Background on Nutrition

• Cyndi first enrolled in anthropology but subsequently shifted to nutrition.
• She saw how dietitians viewed nutrition—mechanistically. So, she decided to study human anatomy instead.
• After university, she started doing nutrition consultations. She advised her clients to shift from the SAD (standard Australian diet) to real foods.
• Her approach worked wonders for her clients. But forty years later, this type of nutrition shift is no longer enough.
• Due to the consumption of ultra-processed foods, many people's food sensitivities require individualised nutrition.

[09:40] The Food Industry's Tricks

• The food industry has become sneakier over the years.
• Many packaged and processed foods smell and look like real food even when they are not.
• For example, vanilla flavouring can be the product of bacteria's consumption of a substrate.
• These substrates can be animal-, plant-, or even plastic-based.
• Many food additives are a product of synthetic biology. Listen to the full episode to learn more!

[14:29] The Changing Landscape of Our Food Supply

• The industry now uses genetic modification on microbes, not just on crops.
• Genetically modified corn produces toxins that cause bugs' stomachs to explode, which we then consume.
• These toxins are harmful to the cells in our gut.
• In Australia and New Zealand, there is a campaign to radiate fresh produce in groceries.
• Cyndi argues that this move would destroy the good soil-based bugs in these foods and sterilise the seeds.

[20:06] Becoming a Health and Nutrition Activist

• Question the origins of your food. You can start by asking local farmers.
• Cyndi started the Nutrition Academy to promote local farmers and empower individuals to choose the food they eat.
• Changing your food choices can be overwhelming. However, small steps are better than none.
• You can start with changing your breakfast and learning to prioritise real foods over processed ones.

[26:57] Decoding Ingredients

• Cyndi advocates checking all your food's ingredients.
• For example, quality chocolate should have no emulsifiers, as these kill the bacteria that protect your gut.
• Many ingredients, such as rosemary extract, sound natural but are either synthetic or heavily processed. In the food industry, this is called clean labelling.
• Stop buying packaged foods. Instead, make things from scratch or buy from someone you trust.
• Learn to read ingredients and make sure that there are no extracts, acids, flavours, colours, and sweeteners.

[37:00] Start to Question and Think

• A lot of clinical studies nowadays are being funded by industries with a vested interest.
• Start to question information. Research credible sources for yourself.
• There is always a better way—make the effort to learn about it.
• Many people think that diseases come with age, but this is only because they've accumulated so many bad habits.

[43:45] Improve and Change Your Lifestyle

• Your body can heal and do wonders only if you change your habits.
• Make sure you manage your stress and do things to lower your stress levels.
• With our nutrition, we can affect which of our genes turn on and off.
• Simple walks or touching soil can increase the good bacteria in your microbiome and boost your serotonin levels.
• Don't just stay isolated in front of your screen. Go out into nature to become healthy.

[49:38] Longevity and Wellness

• In ancient cultures, people lived up to 100 years.
• Nowadays, many people are suffering from chronic illnesses or have a disability.
• We need both a vitalistic and mechanistic view of health.
• However, the health system tends to isolate our conditions instead of looking at the patient's lifestyle.

[56:16] Trust and Questioning

• Advertising has led us to believe that if we're not well, we need to take pills.
• We have to shift from a paradigm of trust to one of questioning.
• Do your homework and learn more about what you're consuming.

7 Powerful Quotes

'I grow my own food. Because I think we're going to get to a point where people are either going to have to do that or put up with what the food industry is doing.'

'You're an activist because you are choosing to buy from a farmer in your area.'

'We didn't want to eat BHA and BHT. We don't want to eat MSG. We got smart. We would look on the label, (sic) it would have that, we'd say no.'

'It's about reading the ingredients and making sure there's no extracts and acids and flavours and colours and sweeteners.'

'Our body has the ability to fight. But if we do not feed it the right ingredients, if we do not give it the lifestyle it needs… and if we don't give it sunshine, if we don't give it love and connection, if we don't breathe properly, and sleep, then we are going to be in trouble.'

'You look at a lot of the clinical studies that have been funded by the industry that's promoting it, and you have to ask yourself, 'How independent was theirs?'

'Once you have your philosophy, you don't fall for everything.'

About Cyndi

Cyndi O'Meara is a nutritionist, best-selling author, international speaker and the founder of Changing Habits, an innovative and impactful whole foods company. Cyndi also built The Nutrition Academy, an online course to teach nutrition based on vitalistic philosophies, anthropology, environment, and lifestyle.

Her passion for nutrition also led to her groundbreaking book, Changing Habits Changing Lives, and her most recent work, Lab to Table. She is also an in-demand keynote speaker, especially after her What's With Wheat? TEDx Talk. Cyndi and her businesses are multi-awarded in Australia.

Interested in Cyndi's work? Check out Changing Habits and The Nutrition Academy.

You can also reach her on Facebook, Twitter, and LinkedIn.

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To pushing the limits,

Lisa

Full Transcript Of The Podcast

Welcome to Pushing the Limits, the show that helps you reach your full potential, with your host Lisa Tamati, brought to you by lisatamati.com.

Lisa Tamati: Hi, everyone, welcome back to Pushing the Limits. Today I have another fantastic guest with you. Cyndi O'Meara from Australia, from the Sunshine Coast, joins me today. Now she is a celebrity nutritionist. She's an author, she's an all around amazing lady. I can't believe that she's actually 61, because she looks like in her 30s. She's just an incredible bundle of energy and an incredible mind of information. So I do hope you enjoy this episode that gets really into the weeds on nutrition, on E numbers, on the chemicals and foods, on toxins, on things that you really really need to know about. So I hope you enjoy this episode.

Before we head over to the show, just want to let you know about our Boost Camp. Now, this is not boot camp, this is Boost Camp. This is an eight week long online webinar series that Neil and I are running from the first of September, and we would love you to come and join us. This program is all about you all about upgrading your life, all about being the best version of yourself that you can be. It's about ageing like a winner. It's about longevity, it's about upregulating your brain and your mind and fine-tuning yourself to being more resilient. It's about health fundamentals. It's about understanding your biology, understanding what types of exercise to do and when and how, understanding your own body types, understanding more about your genetics, this is a really full on program that we'll be delivering live. And you can join us then we would love you to do that.

So what I want you to do is to head over to peakwellness.co.nz/boostcamp. Not boot camp, Boost Camp. B-O-O-S-T-C-A-M-P. I'll repeat that: peakwellness.co.nz/boostcamp, and join us on this program. If you didn't catch that URL, write to me, I'll send it to you immediately. If you want to upregulate your life, have more resilience, be tougher, mentally stronger, have more focus, have more control over your life, your biology, then do join us where we really, really stoked to have you come on board.

Also, just a reminder, too: we have our Patron program for the podcast now, is open. This is a way for you to support this podcast. We've been going now for five and a half years, and every week I find incredible guests for you to listen to and learn from. This is like having a university in your pocket basically, with the best professors, with the best doctors, with the best scientists, with the most elite athletes, real high performance people. It takes an awful lot of work, I can tell you, and it's been five and a half years and I really need a bit of help to keep this on air. So we would really appreciate your support. You can join us for the price of a cup of coffee a month that really, these micro commitments that people do really help the show stay on the air. So if you like what we're about, if you like our mission, if you want to support this mission on helping people take control of their health, and be more in control of their life, then please head on to patron, P-A-T-R-O-N dot lisatamati.com. Right, now over to this exciting show with Cyndi O'Meara.

Hi everyone and welcome to Pushing the Limits. I am super excited to have you with me again this week for another exciting installment of the show. I have lovely Cyndi O'Meara with me, who is sitting on the Sunshine Coast in Australia. Welcome to the show.

Cyndi O'Meara: Thank you.

Lisa: Fantastic to have you there. Cyndi is a celebrity nutritionist, author, runs a company called Changing Habits in Australia, which is all about educating people, from what I understand, educating people around nutrition and helping them cut through the mess of the noise that's out there and get them into the right mindset and the right things to be thinking about. So today we're going to do a bit of a deep dive into the world of nutrition. So Cyndi, before we get underway with some topics, can you just give the listeners who don't know you a little bit of background about you and what you do?

Cyndi: Sure. So I graduated, well, I started my nutrition education in 1980. But I actually didn't start as a nutritionist. I was doing pre-med at the University of Colorado and one of the subjects that I did was anthropology. I did a year of anthropology and cultural anthropology and I thought, 'Wow, it was food that was really important in the survival of humans and so that we could have babies and keep going,' and I was really intrigued by it and I thought, well I'll become a nutritionist.

So I came back to Australia and I went to Deakin University and finished my Bachelor of Science majoring in nutrition to go do dietetics and at the end I went, 'This is nothing like what I was taught in anthropology'. So in anthropology, I was taught hunter-gatherer, agriculturalists, paleo, herders — real food. There was no margarine, there was no low fat, there was no processed or ultra-processed foods. There was none of this, and this is what the dietitians were talking about.

They were looking at more mechanistically nutrition, as opposed to what I was taught with culture and anthropology was to look at it very bio-holistically. So I decided, well, I couldn't become a dietitian. So I went back to university to RMIT. I did two years of human anatomy. That was, I kept cadavers for two years, I did all the -ology: the pathology, embryology, histology, parasitology, everything.

At the end of that, six years at uni, I went, 'I actually know what the human body needs, it needs real food, it needs what I learned in my first year of university.' I could have stopped going to university, and done what I thought. I started to just do consultations, and I only did real foods. I didn't, I got them off the SAD diet, which is the standard Australian diet. We could call it the SNZD diet — too the standard New Zealand diet. The standard American diet and the standard UK diet — margarine, breakfast cereals, low-fat milk, bread, cheese, those plastic fantastic foods and gotten them onto real food. And the results were remarkable. So that was in the 80s.

We now jump to 2021, 40 years on. What I am seeing is a vastly different population, and vastly different problems that we didn't see in the 80s. Now, it's almost like we need to do very individualized nutrition, because so many people have food sensitivities, food allergies, they have the antecedents of their life. So they may have been exposed to a chemical, they may have eaten ultra-processed foods and so they've wrecked their guts or, whatever is happening in—

Lisa: Yep, these products or something like that.

Cyndi: Yeah, I only had to change their diet from the SAD diet to real food diet, and we'd get results. I can't do that anymore. So the thing is it we then have to dive deep to find out what is the root cause of what's happening, and what is the problem? I'm not just talking on an individual basis, here, I'm talking on a global basis. 78% of the US population has a gut issue. 50, I think it's 48 to 50% of their kids have chronic disease, one or more. In Australia, it's 38 to 40 with chronic disease.

Now, when I went to school in the 60s, 2% of the whole population of Australia had a chronic disease. Now we have our kids at 38 and 40%. And New Zealand won't be any different, they will be about the same as Australia. If you get to 60, at the age of 60, which I am, I'm 61 this year—

Lisa: Wow, you look amazing! You've done something right.

Cyndi: Well, this is what I do, I eat real food, and I look the best I can. So at the age of 60, the chances of you having chronic disease, one or more, is 80%. So I'm in the 20% percentile. Because I don't do what the rest of the population do. I am not a statistic because I don't do what they're doing. If you want to be a statistic, you do what everybody else is doing. If you don't want to be a statistic, you do something completely different.

That's what I learned very early on. Don't go with what everybody else is doing. Do something different. I would believe that that's you, Lisa. I have to tell you this, Lisa. We've already had the opposite interview where I interviewed you and what you did with your mum and your book. I went through a bit of a crisis in our family and that kept, what you said kept playing in my ear.

Lisa: Really?

Cyndi: What you did. You think you're doing something that should be working and your mum just stayed on that level, and then she shot up? Yeah, that's what was happening with us. So I'm well thank you for your incredible resilience, your persistence, everything you did.

Lisa: Someone to tell, someone to tell.

Cyndi: Yeah, and I guess that's what I've always been like, but you, your words were brilliant. Thank you.

Lisa: And we all need people to come along and confirm that we're on the right track sometimes because we are getting bombarded with 'This isn't possible'. I mean, I've just been working with a young man today. He's had a mess of brain injury and the doctors have told him, 'You'll never talk, you'll never walk, you'll never do anything again'. He's already eight months into his rehabilitation, he's talking, he's starting to walk, and I'm helping him with different things now, and he will make a full comeback. I have no doubt about it, because he has a family that's behind him, he has a mum who thinks outside the box, and is willing to do whatever it takes, and those are the people that will get the results.

This is why these sort of conversations are so, so crucial to have so that we start to understand, and you have the expertise in the area that I'm sort of, know a little bit about but I'm not a complete expert in nutrition side of it. So I'm really keen to dive in. And if I can help you with your family situation, please do reach out. I'd love to help

Cyndi: We might just have a little conversation at the end of it.

Lisa: Yes, we will. I actually was going to take you through the epigenetics, I've just remembered now, and go through that path with you. But I totally agree with you. What I'm seeing in our population now is, when I was at school in the 70s, it was obesity was a rare thing. You had the odd kid who was overweight. Now you look around, and it's like the opposite is having any kid who's not overweight, and people seem to see that this is normal.

If our kids are already like this, and they're already developing things like prediabetes and diabetes before they even reach puberty, in some cases, this is like a mess of warning alarms. For me what's coming down the road as far as a health crisis and the cost that this is going to be on, you know, and human suffering, but also on the society. We have to start standing up and saying, 'Hey, what we're doing isn't working guys, and we need to make some changes'.

The real food is definitely we we need to be starting from and the processed foods, what is it that's in processed foods that is causing so much trouble? Because isn't like a spaghetti bolognese sauce that I buy from Domino's or something, why is it not the same as what grandma made when she got tomatoes out of the garden? Let's start there, and the weird sort of stuff, so to speak.

Cyndi: So in 1998, I wrote a book called Changing Habits, Changing Lives, and it was about the food industry and what food they were suggesting you had for breakfast, I'd say so breakfast cereal, and then I would explain how they make it, what's put into it, what is fortification? So I'd go through that, and then I'd give an example of what we could have for breakfast. Since that time, I have updated that book five times, because the food industry is not getting better as far as our health goes, but they're getting incredibly tricky, with additives and their chemicals to make you think you're eating food.

So it might smell like food, look like food, taste like food, but it is, no way is it food. Let me give you an example of natural vanilla flavoring. This is just one ingredient. So what they've done is that they've figured out if they genetically modify a bacteria, and they put in the smell of the vanilla bean, so the smell of the vanilla bean gene into that bacteria, put it on recycled plastic, as a substrate as it's eating, it eats it, it will make natural vanilla flavoring.

Lisa: Oh my God. So it's coals. Really?

Cyndi: Really.

Lisa: That's a new one on a completely left field. That's just one little wee, soddy flavoring.

Cyndi: One ingredient: citric acid, you think it comes from citrus. They genetically modify a mold, put it on a substrate, the substrate could be animal-based, it could be plant based, it could be plastic-based. They're getting really, they're figuring out that there are bacteria that will eat plastic and produce something. So it produces like citric acid. A lot of our additives now are what we call synthetic biology. So they're genetically modifying microbes in order to make a vitamin, amino acid, or something that's going to go into your supplements or into your food supply or your medicine.

Lisa: Wow, that's frightening. That's frightening what you just told me there and I wasn't aware that that, to that degree, the genetic modifying of our food is so because you know, you stay away from genetic modified crops. This is about as far as my knowledge goes in that direction, to be honest. So you're saying that the additives and the preservatives and the stuff that they're using in there is actually, they're doing this genetic stuff?

Cyndi: Yeah, so they figured out that microbes, you know, nobody's gonna care about microbes, and don't like animals or rats or anything like that. No one's gonna care about microbes. They figured that if they genetically modify them, they can manipulate them to do anything. In the 1990s, a Japanese company manipulated, I think it was tryptophan. They use the genetic modification of a microbe and produce tryptophan, put it in tablets, sent it out into the market, and I think it was 150 people died and 1,500 people were injured permanently as a result of this tryptophan.

They figured out that the bug produced a toxin to protect itself from the tryptophan or something like that. So it was pulled from the market, they soon quickly figured out what was causing it. But it was all covered up, nobody talked about it. I think in the 90s, that kind of calmed that genetic modification down, not as many people were wanting to do it, but now it's at full surge.

Not everything is being made, of course, by genetic modification. Some things are being made with just making a bunch of chemicals and putting them together. So if I was to give you a strawberry flavoring, strawberry flavoring can have 48 chemicals in it. That strawberry flavoring and if one item is natural in that 48 chemicals, it's natural strawberry flavoring, not artificials.

Lisa: You're kidding me. So they're just playing with these names and just putting in something natural in order to make it natural.

Cyndi: They are absolute masters at it and people don't realize. I'm just telling you one thing that is happening. So if we take it to the genetic modification of foods such as soy and canola and sugar beet and cottonseed, and things like that. If we go there, these are called either Bt, so Bt-Corn, which is a toxin that the corn produces. So when the bug eats it's a pesticide. When the bug eats it, its stomach explodes. That's still in the corn, when you eat it.

Lisa: Oh my god.

Cyndi: What we're finding is that while it won't explode our stomach, what it does is it explodes the, it destroys the gut cells, which is one cell thick. So it starts to erode them, and you start to get gaps in your gut and allow protein, chemicals, and things into your blood, which you don't want. You don't want that.

So then the other ones are Roundup Ready. So Roundup being ain chemical that has glyphosate it. So Roundup Ready soya, Roundup Ready sugar beet. But now they're starting to realize that roundup is not doing what it should be doing on the pest; or not, it's a pesticide but it's more for grass and weeds and things like that. They're finding that that's not working anymore. Now they're producing 2,4-D ready crops, Dicamba ready crops. So Dicamba came into the spotlight I think was last year or the year before when there was a Dicamba ready crop that was sprayed, and all the spray floated over to a I think it was a peach or pear farmer's lands, and killed all of these trees. He actually sued, I think it was Bayer or Monsanto and I'm pretty sure he's won that case.

Lisa: That's a big giant to take on.

Cyndi: Exactly. This is what is happening to our food supply. We, the Australian and New Zealand Food Standards. So Food Standards Australia, New Zealand have been requested by Queensland agriculture, for Australia wide; I don't know if they'll do it in New Zealand, but an Australia-wide food irradiation process on all fresh fruits and vegetables sold in the grocery stores.

Now when you do that, what it does, is instead of you just cleaning your lettuce and, and doing a bit of a sterilization on it, which is what they do, whether it's organic or not, they have to sterilize it to get rid of any bacteria. So what they're now doing is they want to radiate it because it just doesn't get rid of the surface bugs, it gets rid of the bugs that are inside the food as well. But we need those soil based bugs, of course, they help us with our microbiome. So they're all of a sudden starting to say, we want to radiate everything.

Now not only will they kill every bug in our food, what they will also do is that they will sterilize the seed. You know, when on your compost tea, three tomatoes and your pumpkin and and then you've got this pumpkin growing out of your compost, even a tomato growing out of your compost or cucumber. That won't happen.

Lisa: Oh my god, we're not going to have seed come, and who's going to control the seed like that?

Cyndi: I do my own, I grow my own food. Because I think we're going to get to a point where people are either gonna have to do that or put up with what the food industry is doing.

Lisa: And destroy their health.

Cyndi: Yeah, and it's all ultra processed foods. So the whole vegan movement even, I can read you the ingredients of what is called 'just egg', and it's a bunch of chemicals. It's an ultra-processed food and it is not saving the planet, in actual fact is the worst thing for the planet.

Lisa: Jeez, oh my god, this is, I'm all terrified now.

Cyndi: I don't want to terrify you. What I want to do is make you aware of what's happening.

Lisa: Oh, absolutely, yeah.

Cyndi: Go to your local farmer, you go to your local farmers market, you support these small time farmers instead of Woolies or Kohl's or whatever you've got over there. Say, Breyer, I forget what's in New Zealand.

Lisa: New World.

Cyndi: All you do is that you change the way you buy your foods, or where you buy your foods from, because then you become an activist by yourself. Don't care about anybody else. You're an activist, because you are choosing to buy from a farmer in your area. And I'm sure you already have some incredible region farmers in your area.

Lisa: You think they are, they're not, how do you know that they're not using the same practices and the soils? And so, I mean—

Cyndi: You talk to them, they're passionate. Go to the farmers' market, and you say, 'Do you grow your food'? 'Yes, I do'. Do you use any chemicals? 'No'. What kind of farming do you do? 'I want to actually do something called regenerative farming. Have you ever heard of that? Or I do organic farming or I do biodynamic farming, and this is how I do it'.

They're so passionate, they want to tell you. So what I do is, I grow a lot. But when I'm not growing some foods, I will go to my farmers markets, and I know my farmers now in the farmers markets. I've done the hard work. And I have something called the Nutrition Academy. And it's a bunch of people that come and do a year with me, and they become the people that do the research in their area. People come to them and say, well, which farmer should I go to at this market or that farmers market.

I want to create a groundswell of activists who say, we're not eating genetically modified foods, or anything made with a genetically modified bug, or anything that has something ultra processed in it. We're not prepared to buy from the grocery stores, because they can't guarantee me where this is coming from. So I will find a farmers market and I'll support, there are so many young people that want to be farmers, all we have to do as individual say, I'll buy a box from you, or a community supported agricultural box, I'll buy a box from you every week, whatever you're growing, I'll buy it.

Then to supplement you go to your local, organic shop, your local fruit and veggie shop, ask them the questions. It's about us becoming inquisitive. If that's what you do this, please say you're inquisitive, you went there telling me my mum's gonna be like that for the rest of my life. Surely there's something out there. What is happening, medicine's not working, they're telling me nothing's going to happen. So I'm going to go and enquire with other people. That's what I asked people to do with their food supply, is to enquire.

Lisa: It's not obvious! I've looked locally, and I've just found one recently who's delivering certain times, a couple of times a week, and I have to get through, and you're like, 'Lisa's found somebody now'. But it's always out of the way, and it's extra work, and it's, you're busy and you whatever, and there isn't a lot of farmers' markets in our area. There isn't, and I've been looking into a couple of farms here, and then they find out oh actually they're not organic, organic, even though they, you know, say that, but their seeds aren't in there, you know, there's certain practices. So there's thinks little problems, especially when you live in a rural area, and there's not necessarily a bigger place where these people can congregate. But I'm downloading a little bit more, time to dig deeper. Time, to really get into it.

Cyndi: Yeah, it will be somebody in your area, because this farm is everywhere, that they would love farming, and they would love to be able to sell their produce. But if we take it a step by step, and we do it like this, so let's say you're on the SAD diet, the Standard Australian New Zealand diet, let's just say you're on that. If you go from that SAD diet, and you just go to the fruit and veggie, meats, dairy section of your grocery store. That's a really good start. That's a great start.

Once that's in your life, then you go well, I want a better quality fruit and veg and meat maybe, or dairy. Because that many dairy farms and lamb and everything in New Zealand. So you go well, I want to better quality this, where can I find somebody in my area. So it might be six months after you've gone from the SAD diet to the, at least eating fruits, vegetables, meats, and making your own food that you go, I want better quality.

Then you go and seek out maybe a butcher that's doing the right thing or a fruit stand that's doing the right thing. So don't think you have to jump immediately. That's why I wrote 'check it out'. Realize that it's like, let's start with breakfast, then let's do salt, then let's do dairy, then let's do grains, then let's do nuts, then let's do seeds. Let's do chocolate, let's do— so it's a 52-week, one thing you change a week. Or if it takes you longer than a week to change them, that's fine, 53 weeks. Imagine when you start, where you will be in one year.

Lisa: Absolutely, it's the same with exercise is the same with everything, isn't it. Just taking it, you don't have to jump right in at the big change, just start with one change, awaken it. That just makes so much sense in just putting in a bit more effort to find things and do things and maybe start growing, I started growing my own vegetables without having much success.

Cyndi: Greens in New Zealand grow incredibly. So it's about—

Lisa: For most people.

Cyndi: Invest in greens, because they're like a weed.

Lisa: Yes, yeah, we've got some of those going. It's just making the time to do that, and to prioritize those, because I think I've definitely been aware of the whole processed food. So you stay away from the obvious things, but you've just taken it to another level as far as the genetically modified stuff. That's completely new to me, so that's really important. But starting where you're at, and improving it every week, and just taking on a little bit, because I'm a big fan of that in everything in life, because everything can be overwhelming.

If you get overwhelmed, then you tend to do nothing. It's better to be walking for five minutes a day than to be doing no minutes a day. It's better to be getting good fruits and veggies, and later on you work on the other pieces, if this makes a whole lot of sense. Is there a program through, that you have as an educational online content type of thing as well?

Cyndi: It's in my book. So we renamed Changing Habits, Changing Lives to Lab to Table, because that's what it is, at the moment, it's about—

Lisa: Wow, Lab to Table. So I'll put the links and stuff.

Cyndi: Stop being a lab rat and start making better choices for your table. And that's on Audible as well. So people can listen to it and just listen to one chapter and go 'Right, that's what I'm going to do'. They can jump, they can go anywhere they want. They can start with chocolate, if they really want to. I just say well, where can I buy good quality chocolate that's got no emulsifiers? So an emulsifier is in most chocolate and emulsifiers kill the bacteria that makes the layer that protects you from the outside world, in your gut.

Even that little thing that you do by looking at a chocolate that doesn't have lecithin, it's called soy lecithin or sunflower lecithin, or something that's an emulsifier, even if it doesn't have that, so I teach you how to find a good quality chocolate, if that's where you want to start.

Lisa: Chocolate's important, so that's a great place to start.

Cyndi: Find the white salt out and getting some good salt that's not refined, hasn't got anticaking agents in it, doesn't have free flowing agent in it. They don't, you don't realize it because nobody reads their salt packet. They don't read the ingredients. So I just tell you, this is what's on it, go to your pantry, have a look. If you don't believe me, go to the pantry, have a look at what they put in. They'll have potassium iodide in there as well because that's the chemical form of iodine but you want natural iodide.

So an actual iodine is seaweed and New Zealand's got heaps of seaweed, you know. What I do is I make a salt with seaweed in it and it's called seaweed salt, and that's on the Changing Habits website and we do have a Changing Habits New Zealand website, so you can purchase it and and get it delivered to you not via Australia but New Zealand so I think it's changinghabits—

Lisa: .co.nz? Yeah, usually. Okay, we'll get, I'll get my team to—

Cyndi: But mine is .com.au, and we have one of my graduates who runs that and does all the deliveries and everything from New Zealand. So that was one of my graduates from 12 months' education with me. So these people come out knowing exactly how to help people. It might be a trip to the farmers market. It might be coming into your pantry and going through your pantry. I can go into someone's pantry and I can pull 10 things out. Let's say one is barbecue sauce, another one's tomato sauce, another one's hot chili sauce. In other words, I'll pull out all the sauces, and all the sauces will have tomato as the base. All of the sauces will have a citric or an acidity regulator, so citric acid. All of the sauces will have a flavor or sweetener.

So the flavor is what makes the difference. It's not how you used to make your chili sauces or tomato sauces or barbecue sauces. This is an industry that has a base and then they just put a different flavor in, the sweetener might be a little bit different, the acidity regulator might be a citric acid, or it could be citric acid or it could be something else. And basically, you are looking at eating the same thing, just with a different flavor and a different texture.

Lisa: I would have thought, I didn't know that citric acid, for example, was a bad thing, because I thought that came, because you're not educated in this area specifically. You don't know that some of the things that sounds like potassium iodide, that sounds like a natural thing. And so being able to decode that, and I bet they do that partly differently, too, so that you actually think it's something natural—

Cyndi: In the industry, it's called clean labeling. So people like me, got smart. We didn't want to eat BHA and BHT. We don't want to eat MSG. We got smart. We would look on the label, it would have that, we'd say no. So what they've done is they've renamed these. So BHA and BHT is called rosemary extract.

Lisa: Really? So you're just, you just have never sure, unless you really spend some time educating yourself.

Cyndi: Exactly. I read all the labels. So what they've done, rosemary extract is yes, it started with rosemary. But they pulled out one chemical out of the rosemary bark and rosemary leaf. With that, they do all s