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Push Pull Health
With a temper as short as her legs, Fiona joins Ben every week to forcefully "Push Your Health From The Pulls Of Life."
Expect Foul-mouthed narcissistic ramblings on fitness, nutrition, film, and life's daily rot.
This weekly audio & video expansion on the world-famous 'The Daily (ish) Rot' email and video ramblings also includes:
Usefully Useless Fitness and Diet Advice.
Half-arsed film reviews.
The exploitation of children.
True Crime recommendations.
Nutritious leprechaun-inspired recipes (short and to the point)
Narcissistic wisdom.
WHO THE FU*K ARE WE?
Howdy...
I'm Ben, the only 'health' coach (not a life coach) who allows you to embrace your Rotten attitude towards exercise and nutrition!
Empowering You to give the middle finger to your yo-yo diet and half-arsed exercise routine in JUST 30 Days!
Are you sick of yo-yo-ing from one restrictive diet and hideous exercise plan to the next, begging for it to end so you can slip back into old habits, only to start the same rotten cycle again?
And again.
Push Pull Health
#29 | The Usual Suspects: Is Sugar Addictive & Are Fats Making You Fat?
What does your rotten health attitude struggle with most?
The war between fats and carbs has raged for decades, leaving confused consumers jumping from one diet extreme to another. In this evidence-based exploration, we finally put these "usual suspects" on trial and separate nutrition fact from fiction.
Fat has spent years as public enemy number one, vilified through misguided public health campaigns that failed to distinguish between harmful trans fats and essential dietary fats. We reveal why fat is crucial for hormone production, brain health, and vitamin absorption—and why the term "fattening" was always more marketing than science. From the critical differences between saturated, monounsaturated and polyunsaturated fats to the danger of the "health halo" that leads to overconsumption, we deliver practical wisdom about this misunderstood macronutrient.
Meanwhile, carbohydrates have endured their own undeserved demonisation. We explore how carbs function as preferred fuel for high-intensity activity and brain function, debunk the insulin fearmongering that's become rampant online, and explain why that rapid weight loss on low-carb diets is mostly water, not fat. The glycemic index, carb timing, and fibre's crucial role—all addressed with clarity and evidence.
What emerges is a surprisingly liberating truth: you don't need to choose between fats or carbs. A flexible approach where you swap them around based on preferences and activity levels can work brilliantly for most people. The real culprits aren't macronutrients in isolation but ultra-processed combinations of refined fats, carbs and salt designed to override our natural satiety signals.
Ready to move beyond restrictive eating dogma? This episode will transform how you think about nutrition fundamentals and give you practical strategies for making peace with both fats and carbs. Because good nutrition isn't about finding villains—it's about finding what works for your body, goals, and lifestyle.
With a temper as short as her legs, Fiona joins Ben every week to forcefully "Push Your Health From The Pulls Of Life."
Expect Foul-mouthed narcissistic ramblings on fitness, nutrition, film, and life's daily rot.
This weekly audio & video expansion on the world-famous 'The Daily (ish) Rot' email and video ramblings also includes:
Usefully Useless Fitness and Diet Advice.
Half-arsed film reviews.
The exploitation of children.
True Crime recommendations.
Nutritious leprechaun-inspired recipes (short and to the point)
Narcissistic wisdom.
WHO THE FU*K ARE WE?
Howdy,
I'm Ben, the only 'health' coach (not a life coach) who allows you to embrace your Rotten attitude towards exercise and nutrition!
Empowering You to give the middle finger to your yo-yo diet and half-arsed exercise routine in JUST 30 Days!
Are you sick of yo-yo-ing from one restrictive diet and hideous exercise plan to the next, begging for it to end so you can slip back into old habits, only to start the same rotten cycle again?
YOUR COMPLIMENTARY 30 DAY DIET KICK-UP-THE-ARSER
Hi Ben Good morning. How are you under still? Life M&U. Oh, m&u, do not need to clap.
Speaker 3:Casual today. No blazer, it's not cash, quite muggy. Yes. Okay, right, let's go.
Speaker 1:Don't understand why you're wearing fleece pyjamas when you've got plenty of shorts?
Speaker 3:It can't be seen, though, can it? Can it be seen on the camera? Can it be seen?
Speaker 1:Well, that's what he's wearing. Who I said, it doesn't make sense that you're wearing fleece pyjamas when it's mugging, no one cares about this.
Speaker 3:No one cares about this. They don't.
Speaker 1:Right.
Speaker 3:I wish they did. I wish they. Until someone comments do you know what, guys? I really care. I care about what happened on the last episode. I care about your woes. I care about hearing about how bad the lighting is, how stressed you are. I care, keep talking about it.
Speaker 1:No one has well, I actually did the lighting today and I closed blinds today and I think I've done a cracking job.
Speaker 3:Okay, you've brought it up very quickly. What did you call?
Speaker 1:me the pit, no, the grip, the grip.
Speaker 3:Last episode bad.
Speaker 1:Poor, the lighting was very bad. Yes, ben, yeah, couldn't see your face. Yeah, too much sunlight. I was a ghost.
Speaker 3:Maybe not a bad thing, but just.
Speaker 1:Probably not to be fair.
Speaker 3:As I said, off mic and no one cares about this, but you've brought it up, as said off mike. What did I say off mike?
Speaker 1:oh god knows, you say so much crap you have to get the basics right you do you can't expect people to watch this nonsense.
Speaker 3:The content isn't good enough, not yet. And even if the content was top rated stuff, if they can't see you, if the lighting isn't very good, if the camera's not in a good position, how can you expect people to take the time yeah, almost two hours on these episodes to sit down? As a family put this on the TV and watch it.
Speaker 1:As a family. It's unrealistic, isn't it? You have to be, realistic Okay.
Speaker 3:So I'm good.
Speaker 1:I'm pretty good. I'm pretty good. You're not.
Speaker 3:I'm not but I'm not that good are you good enough to?
Speaker 1:oh, I don't know what door it is no okay no are you?
Speaker 3:good enough, not with you in tow, I'm not okay, well, why didn't you lose me? I need someone to read this out.
Speaker 1:Oh, okay, so you're using me. Yeah. Oh, okay, I'd be much more comfortable if I was sat in the corner, not on camera just doing it.
Speaker 3:Oh, that's on camera, aren't I God?
Speaker 1:That'd be so much better for me actually.
Speaker 3:If you just want me to read when I'm recording a video a video, yeah, when I'm recording, well, because I look gross, don't I? Of course, you might as well play into it. If I'm sat there and I'm going hi everyone, yeah, let me tell you about this. And someone comments and says god, you know what, mate, you look gross. I'm pre-empting it. So I look at the camera and I think, oh, my god, god, I'm looking a bit rough. I may as well let everyone know that I'm with them with it, that I'm there. I'm like, yeah, I do look a bit iffy so then you do.
Speaker 3:Look at me, I've got double chin.
Speaker 1:I'm so sick of seeing that face to change it up. Anyhow shall we mosey on? Push for health, pushing your health from the pulse of life.
Speaker 3:Empowering you to give your yo-yo diet? No, what is it Every time? Because it changes all the time.
Speaker 1:It changes.
Speaker 3:I need the introduction Empowering you to give your yo-yo diet and half-arsed exercise routine the middle finger in just 30 days. Embrace your rotten attitude towards exercise and nutrition. All of that, all of that stuff.
Speaker 1:And what are we doing this for, Ben? Why are we doing this podcast? It's M&U.
Speaker 3:I'm an evidence-based practitioner nutritionist and I'm winning first place. Stressfulful though, gotta remain professional. These aren't very professional.
Speaker 1:It's quite difficult with me and all. We didn't swear on the last one. I believe that was a positive.
Speaker 3:Swearing's okay within reason, but we want to get this to the kids, so no, it's not okay, let's remain professional. We have to be careful. I'm waiting for that email, hi Ben. No, it's not okay. Let's remain professional. We have to be careful. Okay, I'm waiting for that email, hi Ben. Yeah, we saw your content. You're off the course. Oh dear, oh dear, okay.
Speaker 1:The Irish woman said something she shouldn't have. Yeah. Probably yeah, oh, is that swimming? Cut me out. No bother, no bother at all.
Speaker 3:Well, they couldn't see you on the last episode, so it's fine.
Speaker 1:Oh, that's good. Well, can you make me bright again today then?
Speaker 3:Let's go. Wow, wow, okay, so what?
Speaker 1:are we talking about today, Benjamin?
Speaker 3:I don't have much to say on this episode. It's all there in the notes.
Speaker 1:You never have much to say because you make me read out all the notes. I've got plenty to say. Can you bring this towards me a little bit, because it's a bit.
Speaker 3:Well, hang on please, because my microphone yeah, your microphone cable's longer, so it's my headphone's been. Okay, that's better Right now I'm stretching You're grand. The episode is titled the Usual Suspects. That's good, isn't it? That's good.
Speaker 1:It is good. Yeah, who's the usual suspects?
Speaker 3:Well, the film that we'll discuss later ties in nicely fats versus carbs.
Speaker 1:They are the usual subsets, it's one of them.
Speaker 3:Devil. Which one's the devil, oh the devil the carbs.
Speaker 1:That links in with the film, doesn't it as well? Is the carbs the devil?
Speaker 3:oh, sugar, maybe do fats make you fat, could do might not listen?
Speaker 1:Could do, might not Listen and find out. Stick around and find out, that's what you have to do though.
Speaker 3:That's what you have to do, oh we're hanging around what you should do too much. Sorry.
Speaker 1:Great minds are thinking I like these days, that's what you have to do. You have to. This is how you get them to go.
Speaker 3:God, you know what you guys are so fascinating Calms versus fats subject that I will stick around for almost two hours, definitely. Yeah, I can just about see you this week.
Speaker 1:So yeah, I'm in guys gather around, let's go press play, okay, off I pop.
Speaker 3:Kids sit down strap on man come on saddle up.
Speaker 1:I'm thinking of a yellowstone here. Anyhow, fat, the most misunderstood macro. So the origins of fattening. The term fattening came from older food label labeling and public health campaigns oh, hang on.
Speaker 3:Yeah, that's fine. Sorry, I just need to preface. If this is your first time, these are my notes. These are my notes. These are adapted from the mnu lectures around carbs and fats. Sometimes it gets a bit fruity because I put my notes and the MNU lectures and everything together into ChatGBT just to help me out a little bit.
Speaker 1:Well, it helps me read it.
Speaker 3:Yes, to help her out, don't change anything, don't stop making stuff up, because that's what it does. It loves just making stuff up.
Speaker 3:But what it tends to do is it gets a little bit wacky with analogies there's a little going down so if it sounds a little bit off, if there's anything that I'm not too sure about that isn't actually factually correct, I will jump in. It can't help itself. It has its own little quote at the end of each section of notes, so just be just be mindful of that. This isn't GBT. These notes are evidence-based, adapted from my notes and the MNU lectures.
Speaker 1:So shall I start again, because you interrupted me, that's fine.
Speaker 3:No, no, no, keep going.
Speaker 1:So the term fashioning, it wasn't a scientific term, it was a marketing one Interesting Most foods labelled fashioning are ultra-processed, hyper-palatable combinations of refined fat and carbs.
Speaker 3:That's an interesting point isn't it that is very interesting. High fattening oh, that food's fattening. Yeah, carbs make you fat. Okay, if we just look at that cookie very quickly, look at the ingredients just very quickly, oh, there's a good amount of carbs. Good amount of sugar in there, oh Right, but almost.
Speaker 1:Yeah, good amount of carbs, good amount of sugar in there, oh right, but it's fattening. It's not carboning some butter in that okay, that's high in fats, isn't it?
Speaker 3:yeah, carbs, the devil. They're so fattening, they're fattening right. Okay, interesting, why like? Why? Why are you saying that? Why is fattening a word? Where's that come from? Yeah, it's a weird, weird it's a weird word fattening, I'm struggling to say it well, surely if you're saying something's fattening, it should be labelled at foods that are just fat or high in fat and nothing else but it's like other things.
Speaker 1:Sorry, I'm going off on track, but it's like other things.
Speaker 3:Feels like I'm getting an electric shock by this table full fat milk.
Speaker 1:It's always a problem. Why is it called full fat milk? Why not just call it whole milk?
Speaker 3:I don't know, fiona, is it demonising?
Speaker 1:low fat milk. Is it a way to?
Speaker 3:demonise fat. Yeah, it is it is.
Speaker 1:It's the devil. Chips, biscuits cake, ice chips, biscuits cake, ice cream, not butter and sugar. So they're the culprits.
Speaker 3:Oh, sorry, I don't know why it says not butter and sugar. Butter and sugar, yes, yeah, well, yeah, I've not got. I think I deleted that and gave it to you. Okay, yes, butter and sugar combined.
Speaker 1:Yes.
Speaker 3:Yeah, not good. High fat, high carbs yes, nobody ever blamed the sandwich just the mayo. Yeah, that's Chachabuse fine, reasonable.
Speaker 1:So where did the fat fear start in? The manual of dietetic practice and similar guidelines lumped all fats together trans fats are generally harmful and saturated fat context dependent got the same treatment they got put together.
Speaker 3:Yeah, you see, so it was interchangeable between the two.
Speaker 1:Yeah, but when you're looking at, when you're in a shop and you're looking at labels and you're just not thinking of, ooh, it is trans fats, it's saturated fat. There was a big thing on saturated and unsaturated fats. Wasn't there at one point?
Speaker 3:Yes, but at some point, trans fats and saturated fats were almost seen as the same. Oh my God, you have to avoid both.
Speaker 1:Oh no, I don't think so. Dietary fact equals public enemy number one. Well, sugar got a free pass for decades. Did sugar get a free pass?
Speaker 3:It goes in cycles, doesn't it? It goes up and down the 80s, 80s and 90s, there was the rise of low-fat stuff, which is still a big thing today. Low-fat everything. It's not as nice though, and then we'll get to it. I think something about the early 2000s, the Atkins diet. It's coming now. Yeah, flipped on his head Crazy In the space of 10-15 years. We go from fats are you must avoid fats under all circumstances. To no.
Speaker 1:Eat all fat.
Speaker 3:You have to just have fat. The point is, it says to avoid all fats and to certainly not combine the two. Stick to carbs. Do not under any circumstances mix the two. Carbs and fats together is a no-go. That's probably what it means. The gravy, the butter. Yes, have your lovely plain carb here. Don't you dare add some fats to that, because you'll ruin it.
Speaker 1:By the early 2000s we had flipped to the Atkins diet. Oh right. Phased carb intake. Did a low-fat era make everyone fatter?
Speaker 3:Maybe I believe the biggest difference between keto and Atkins is that Atkins is predominantly high-fat, but then it does start to gradually increase the carb intake a little bit. It's still predominantly high fat, but then it does start to gradually increase the carb intake a little bit. It's still predominantly high fat. But I think there's phases I don't know three or four phases or something. You gradually start bringing carbs back into your diet. I believe that's true.
Speaker 1:And keto is no carbs.
Speaker 3:Keto is yeah low.
Speaker 1:Low carb or no carb, it depends. Well, there's always going to be some kind of carb in some food, right, I think, under 50 grams.
Speaker 3:Yeah, some people can handle higher carbs on keto and still remain in ketosis. If that's your goal to get into ketosis rather than just have a predominantly high-fat diet Right? If you're all about the ketones, then you need to keep your carbs for most probably under 50 grams, and then even then those carbs are based around fibre from vegetables, fruit.
Speaker 1:So no slice, cheeky slice of bread. No cheeky toast with butter, Not really.
Speaker 3:No, no, that might kick you out of ketosis. Oh. Oh my God, something's going on with this table.
Speaker 1:Nothing's going on with the table.
Speaker 3:I'm in distress.
Speaker 1:You're fine. What fat does so? Nine calories per gram, it's got more than protein or carbs. It slows digestion or carbs it slows digestion, keeping you fuller for longer. It's essential for hormone production, such as testosterone, estrogen and progesterone, supports brain health, mood and memory and is required for fat-soluble vitamin absorption. Oh yeah, so it's A, d, e and K. Fat keeps you functioning upstairs and downstairs. You're not running on kale and dreams.
Speaker 3:The first part's okay, oh dear, wow, the first part's fine and then, yeah, ruins it, doesn't it? So this was in the lecture. So someone else, a sports nutritionist maybe, was talking about the role of carbs, protein and fats, and there was a question mark around fats Whatever do, whatever you want. So then he started with carbs to go. So people eat carbs to go. Yeah, yeah, yeah, give you energy.
Speaker 1:Yes.
Speaker 3:Yeah, protein to grow.
Speaker 1:Yes.
Speaker 3:Yeah, yeah, see that, but that was it. And then there was a question mark around fat. What's the point of fat? So Martin McDonald, the guy, the MNU guy he had, he added in fats for Mojo.
Speaker 1:I quite like that yeah, okay. I quite like that, yeah, okay, oh, I quite like that, martin good job martin that's for the mojo, yeah so carbs to grow, yeah, that's lovely.
Speaker 3:Protein to grow, uh yep, fats for the mojo, very good fancy a fatty breakfast. Oh wow, oh dear, that's a shame, that's a real shame. That's a real shame because there's kids here. I'm sorry, I just asked what you want for breakfast, that's all.
Speaker 1:So the types of fat, trans fat, oh, oh, you okay. Types of fat trans fat. They are industrial, man made, banned in many countries. They were designed to last longer and fry harder, but they also fry your insides. Come on chat come on. Yeah, they're not very good for you can you give an example of a trans fat, a food trans fat, because I don't know what a food trans fat is oh, hang on.
Speaker 3:Is there not a picture there?
Speaker 1:of the? Oh, there is, but I have to scroll down oh and my brain, ooh well, for example a twink, a donut yeah, that's what the picture looks like a twinkie.
Speaker 3:Ooh, we've mentioned twinkies, haven't we? There's nothing natural, it's all man-made. Okay, any food that's all man-made that might have a sprinkle of natural foods in, but it's predominantly man-made, like hot chocolate the passages surely to god they'd be.
Speaker 1:No, it's quite hard these days. These days it's quite hard to no, it's quite hard.
Speaker 3:These days it's quite hard to find trans fats.
Speaker 1:The only true bad fats are trans fats. They have been proven to increase the risk of heart disease, stroke, diabetes and mortality Saturated fats yeah. They come from animal products such as coconut oil, etc. Not all are equal. The fat in butter isn't the same as the fat in a Subway cookie. Steak fat alongside protein, iron and B12. That's fine.
Speaker 3:It's trying to move away from saturated fat as the devil, as if you have too much saturated fat in your diet. Not the best, but probably not the best because of the calorie content rather than saturated fat is the devil, like a lot of things, if you eat too much of a certain macronutrient or type of fat. Not ideal, but, as we've spoken about previously, the Twinkie diet. Twinkie is just ram full of trans fats.
Speaker 1:What about Pop-Tart?
Speaker 3:And the gentleman who did the Twinkie diet lost a load of weight and got healthier, so it's doable.
Speaker 1:Hmm, monosaturated found in olive oil. I love a good avocado nuts and this is more favourable. They've been shown to improve heart health by increasing good cholesterol, reducing bad cholesterol and reducing triglycerides.
Speaker 3:Is that from the image? Is it yeah?
Speaker 1:Right, I'm kind of doing the two together. Oh, that's great. Yeah, that's lovely. That's a lovely combo. Yeah, is it? Yeah, right, I'm kind of doing the two together. Oh, that's great. Yeah, that's lovely. That's a lovely combo. Yeah, nice, go me. Polyunsaturated Omega 3 and Omega 6. Balance matters more than the total intake, omega 3 and 6. They are essential nutrients. Omega 3 containing fish oil supports cognitive health, cardiovascular health and metabolic health. Remember that all fat sources contain a mix of different fatty acids, so don't demonise individual foods. Yeah.
Speaker 1:Just scrolling down I hate this laptop.
Speaker 3:What else is there that's it? Isn't it, that's it. We could give some examples of I've got some examples here of foods that contain yes, by all means, please good fats yes avocado avocados here. Yeah, yeah, beefsteak. This food might not be plant and vegan based some of it but you've got to cater for everyone. Beefsteak, a great source of protein, iron, zinc and vitamin B12. Lovely cashew nuts, most nuts very high in calcium yeah, they can be, easy to over.
Speaker 3:Consume yeah some nuts have got a good amount of carbs in as well cashew nuts, peanuts, mostly fat and protein, but still carbs doesn't really matter. But if you're trying to follow the keto diet, for example, or you're trying to reduce your carb intake, might be worth noting. Probably not, though. Don't worry about it. Be more concerned with the calories. That's the thing with nuts. Great, very good for you, but easy to over consume. Cashew nuts a good source of copper, magnesium. Avocado an excellent nutritional source of magnesium, potassium, vitamin c, vitamin e and vitamin k they're pain in the backside though.
Speaker 3:Avocados, avocado, smashed avocado but they're a pain in the backside, though, avocados, aren't they Avocado, smashed avocado, but they're a pain.
Speaker 1:You buy them in the shop. They're meant to be ripe at home Ripped. They're not ripe. That's the UK 20 minutes later you go back and it's gone off. They're so frustrating.
Speaker 3:That's a good point. We'll snip that. Yeah, we'll put that on social media because I can imagine a lot of people will have the same pain.
Speaker 1:They're so irritating, then you buy the ripe at home ones. They don't do anything.
Speaker 3:Oh, they just sit around for weeks. They just sit around for weeks and they don't do anything.
Speaker 1:Then you forget about them, and then you have to chuck them out and they're not cheap.
Speaker 3:God, it's okay. I do love it Smashed on my toast, which has been a massive, massive, just rise in popularity for avocado, hasn't it the last decade? Yeah, but it's nice had you heard of an avocado five years ago.
Speaker 1:Yes, because I was eating it in uni.
Speaker 3:Okay, ten years ago.
Speaker 1:Yes, because I was eating it in uni.
Speaker 3:Twelve years ago, probably not Okay, so before you came to the UK, yeah, no, I knew it existed, but I never would have had one Right right.
Speaker 1:I remember the first time I had one. It was mashed on toast, funny enough.
Speaker 3:Oh, it's the only way to serve it. Yeah, yeah, fine, great, yeah, lovely. Lots of good stuff. Fats olive oil, strongly associated with improvements in cardiovascular health markers. The thing that we all say about fats the health halo. I've mentioned this, haven't I? There's foods, and I think a lot of them fall into the fat category, where people automatically associate them as being really healthy and good for you, which they are, but, as always with a lot of foods, and fats in particular, considering they are 9 calorie per gram, so more than double what carbs are and protein, they're very easy to over consume. Olive oil oh it's great, very healthy. Avocado Brilliant, great source of fat, pretty easy to overconsume.
Speaker 1:Yeah.
Speaker 3:Olive oil. 15 mils of olive oil is about just under 100 calories. I think it's a lot. So, if you're doing this, yeah, drizzling this, the olive oil is going everywhere, Cooking with it on the salad, on the veg, whatever. It's a lot.
Speaker 1:It is a lot.
Speaker 3:There are people out there just saying, oh, you need to have olive oil, it's essential, and they're talking about just spooning it. These freaks talking about yeah, you must include olive oil into your diet. Okay, at least three or four teaspoons a day, sorry, what are you talking about? That's like 400 calories, you bozo. That's a lot, isn't it? There's a lot, depending what your goal is. What's your goal is? You're trying to lose weight? Okay, 400 calories from olive oil? Bloody hell. Even if you are following a high fat diet, that's, that's a chunk.
Speaker 1:Your calorie goal might be 1500 calories so you've got 1100 calories to play around with right, yeah, okay well, you haven't got the olive oil.
Speaker 3:Oh no, you're spooning it so up to a third of those calories could be through olive oil. If you love olive oil, great. How many people want to sit there and spoon it? How many people want to sit there put?
Speaker 1:it on a spoon. I'd rather eat something else for 400 calories.
Speaker 3:Mmm. Delicious, oh God. Oh, he's getting irritated. It's just people just overcomplicating things all the time, isn't it? It's exhausting, it's miserable. How many people are out there just fear-mongering and just taking advantage of people that are so confused? There's so much information there's lots of information there is never. It's never been easier to access all the information the world's ever produced.
Speaker 1:It's all there at your fingertips and it's quite conflicting, but with all that information, you just get a buttload of misinformation.
Speaker 3:Yes, everything you read Fats, right, oh my God, they make you fat. No, actually they don't. They're very good for you. Look at all these lovely fats, oh all right, okay, oh, so what should I do then? You need to have at least four tablespoons of olive oil a day.
Speaker 1:Oh well, it seems, but you can't go over your 1500 calories, it seems quite excessive, yeah, but they're good for you remember. They're not making you fat, all right, I suppose so. Tiring, will they make you fat if you do that and have a very unhealthy diet, though? Let's just take a second here, fiona.
Speaker 3:Hang on, sorry, I'm just right.
Speaker 1:Everything's, Everything's fine, I've given an eye out for you it going too well shh that's turned on. That's turned on it's.
Speaker 3:Yeah, not used to it right, let's move on eggs good source of protein, vitamin d, vitamin b12 oh, I might have an egg today, actually eggs I do like my eggs. I know I've got a good source of protein and fat but, like everything else, demonized all over the place.
Speaker 1:High cholesterol.
Speaker 3:Yes, we'll get into cholesterol another time. But yeah, I think eggs have been compared to smoking, haven't they as well? Having I don't know X amount of eggs is the same as having five cigarettes. I don't know whatever the wackiness was.
Speaker 1:Yes, because of the arteries, isn't it Anyhow? Omegle tree and fish oils. Fish oils are considered to be nutraceutical meaning, they offer therapeutic benefits for some people, such as anti-inflammatory, and they may support joint health. Recovery and mood Can help reduce anabolic resistance in older adults. But only, but only matters if you're lifting not just existing Might be helpful, for oh, you just love chat GBT, don't you? Might be helpful for heart health if you already have a cardiovascular disease. If you already have cardiovascular disease, yeah and also be careful with the amount.
Speaker 3:It's hard examinecom. Go on there and that will give you the recommended daily allowance for men and women across the board, but just be mindful. Yes, you might need.
Speaker 1:If you've got some form of CV disease, it might be worth having a bit more. Omegotrees get overhyped, but they're not useless. Eat oily fish twice a week and you're probably fine.
Speaker 3:Yeah, this is like what's it talking about this is again. I'm sorry. I'm sorry yeah, I'm not gonna read the proof read most of this, but I'll read this one out. I think I think what it's trying to say. It's a, it's a supplement so if you're omega freeze, official is oh yeah, you got a supplement. Then yeah, yeah yeah one of the very few supplements that might be worth taking.
Speaker 1:Fish oils help with heart disease. You don't need to neck six capsules a day just because some guy on TikTok said it melts belly fat.
Speaker 3:Yeah, like anything like we just said, like we just spoke about, it's getting ruined. All these, even the good things, even the things that are just research to the hilts Creatine, omega-3s, stuff that is just good. So many health benefits get ruined. People are ruining it. It's so, oh, it's so tiring. It's never enough for these people. Whatever you've been told about fish oils yeah, triple it. Five capsules a day, no 20. It's that, it's just excessive. It's always excessive. It's never enough. Because they're probably selling something, aren't they?
Speaker 3:It's always about what are they doing, what are they selling, what gets attention?
Speaker 1:What's your man? Your man that we watched.
Speaker 3:Brian Johnson.
Speaker 1:Yeah, how many capsules was he taking a day? A hundred, and something, brian.
Speaker 3:Oh yeah, I need to tag him. I need to tag him in so he's aware that I exist but like I find it hard to take one tablet a day, Brian's an outlier yeah, these tablets, they're not small, they are literally horse things.
Speaker 1:How are horse tablets they're? Massive they're some of those fish oil capsules. They're huge. How are you meant to swallow 15 to 20 of them a day, let alone 100 and something?
Speaker 3:well, you're not. That's the point, you're not.
Speaker 1:That's the point. You're not, and they're expensive them.
Speaker 3:Anyhow yeah.
Speaker 1:They're expensive. They can be, yeah, so why are you telling people to eat 20 of?
Speaker 3:them. Some people are Probably because they're selling them and it's to get attention. It's just to get attention? Fine, we need to do more of this. I'm being very careful, evidence based MNU, but maybe, maybe I have to start resorting to that Just coming out of just wackiness. If I just come out with enough wackiness and people start going yeah yeah, do you know what Genuinely? You need to start eating your own poop. You have to start eating your own crap, you must.
Speaker 1:It's the only way. I'm sure there's health benefits of that. It's your own poop. You have to start eating your own crap.
Speaker 3:You must, it's the only way. It's the only way. And if I was selling it well, if the lighting looked good, if I was charismatic, if I was coming across, oh, this guy, he's a laugh. He's he's laugh, but he's serious. He seems to know what he's talking about. He's saying all these buzzwords. He's talking about research papers. He's evidence-based. This guy's legit. He's the real deal. Maybe I do need to start eating my own poop. He's right. Here's my programme.
Speaker 1:Bring a knife and fork into the bathroom with you, Clip that.
Speaker 3:Yeah, that could be there we go. Okay, that's fine. So poop, knife and fork, clip it, Put it on social media. That could be it.
Speaker 1:Eat your own poo.
Speaker 3:How many people do I need 500 pounds for my 12-week poop eating course.
Speaker 1:You have to compile it first. How much money do I?
Speaker 3:need. I've got to convince 10 people. That's five grand. I've done it. I've done it. Just keep doing it and I've done it, I've done it. Just keep doing it and I'm sure I'll get results. People will go. That was really unenjoyable. I'll just put some olive oil on it how many spoons? I lost 25 kg, like I'm yeah not something I want to do for the long term not something I want to do for the long term. But hey, I've got my life back, I feel good.
Speaker 1:Right, okay, we're moving on, because I can't talk about this anymore.
Speaker 3:Just keep finding another 10 people. Keep upping the price, get results.
Speaker 1:Fat myths. Coconut oil is not a magic fat burner. It claims to a blunt appetite.
Speaker 3:Yeah, there was a big thing about coconut oil. There was a big thing it's died down now and I think that was was there was a certain lean in 15. There was a certain gentleman that, with someone else, was just mad about coconut oil. You must, you must cook everything in coconut oil. It's nine grand calories per gram fats yeah, it's a fat, isn't it? Yeah, high in saturated fats. You would have seen the bars of coconut oil, I think most people have just gone yeah, it's, it's fine I remember it fondly, it's's okay.
Speaker 3:Everything was coconut oil. Really high in calories, though.
Speaker 1:You could get the spray, light and coconut oil and everything. I don't think you can now. Oh, I think you can. Okay, but anyhow, bulletproof coffee.
Speaker 3:Oh hey, I've had them.
Speaker 1:That where you put the butter in it. Yeah, oh yeah, yeah, plus MCT oil.
Speaker 3:Oh, be careful with that.
Speaker 1:What's MCT oil?
Speaker 3:Medium chain triglycerides. Yes, that's right For breakfast yeah, you put it in the. Yeah, the coffee, the butter, the MCTs you're good to go. Just unlimited energy. For some people it might be useful.
Speaker 1:I remember you did that, you did that.
Speaker 3:Well, not the MCT. No, you did that. Well, not the MCT. No, you did the butter. I haven't played around with that, but it's because it's high in fats. If you're eating Frosties, if you're having some sugar-filled cereal for breakfast, get rid of that. Insulin crashes. All the scary stuff. Have a bulletproof coffee Full of fats, slow releasing Loads of energy.
Speaker 1:Helps with const. Slow releasing loads of energy Helps with constipation.
Speaker 3:But yeah, MCT, be careful of that. That's known to be pretty iffy for the bowels. Oh. If you have too much of it.
Speaker 1:The most fashioning foods are high fat and high carbs. You didn't just get fat from olive oil.
Speaker 3:Well, actually, maybe, maybe you did. Maybe, as I just said, Four spoons. This is being promoted On your poop. Such a shame.
Speaker 1:That low-fat granola bar still has 300 calories of sugar and air. Slapping low-fat on the label doesn't make it less fattening. Okay.
Speaker 3:Okay, yes, well, that's good, that's fine. Yeah, yeah, I'm assuming chat GPT means that it doesn't make it less fattening, because if you over consume it or if you end up over consuming calories, you will still put on weight and you will still put on body fat.
Speaker 3:Yes still put on weight and you were still put on body fat. Yes, and with the whole low fat craze for a lot of foods, it just made them taste worse. And because you weren't very satisfied and we had this conversation before because you weren't very satisfied, you weren't with a low fat option, because fat has been the devil over the years it just didn't taste very good compared to the full fat version or the standard version, so you ended up over consuming on something else because you weren't satisfied. Yikes. So the low fat thing has actually failed, depending on what your goals are.
Speaker 1:Sometimes, we used to get low fat. No, we used to get skin milk, didn't we? Then we went to get low. Why did we? We used to get low fat. No, we used to get skim milk, didn't we? Then we went to low fat then we went to whole milk.
Speaker 3:I think we've all done it, haven't we? Low fat cheese, low fat, this oh no, it's like.
Speaker 1:Why would you get low fat cheese? It's so horrible but, it's calories. It's more processy.
Speaker 3:I love cheese. I only ever wanted to get low fat stuff because it was less calories. It was lowering calories.
Speaker 1:Yeah, but then it's got higher protein Some of them.
Speaker 3:That's a blanket statement. Some of them Right Sometimes yeah maybe, so what's? Your goal, but it wasn't because I was freaking out about fats. I was just freaking out about calories. Oh my God, fats are really high in calories. Jesus Christ, be careful.
Speaker 1:Fats are really high in calories. Jesus Christ, be careful. Yeah, but isn't your tea or your coffee so much nicer with a dollop of full fat milk? Whole milk, not full fat Whole milk.
Speaker 3:Oh, talking about coffee, yeah, why can't we just have cream in our coffee? This whole bulletproof coffee nonsense? Just put some cream in it.
Speaker 1:I think you did that as well. Bats are.
Speaker 3:MCT oil. Oh, for God's sake.
Speaker 1:Oh, that would be quite nice, but that's why I'm struggling with the Tassimo, because I find it very creamy their milk.
Speaker 3:Yeah, I've had coffee with cream in it.
Speaker 1:Yeah, you have.
Speaker 3:What's cream, cream's cream. I'll buy some cream next week for you.
Speaker 1:You can't go too wrong with cream, can you?
Speaker 3:It's pretty pleasant, I buy low-fat.
Speaker 1:It's nice. I don't think who. I don't think you can get low-fat double cream. It has to be the real McCoy, if you're serious about it.
Speaker 3:Yes, the low-fat thing, low-fat cream, it depends what your goal is. And if you enjoy it, fine. If you enjoy lower-fat versions of food, no problem. Go for it, no problem. And if you are trying to find ways to cut down on calories, yeah, could be a solution. I've done it, but you might be disappointed and you might end up eating more because you are so disappointed at the low-fat option.
Speaker 1:So if you do have fat loss and low-fat diets, so if you do have a very low-fat diet, such as less than 15% of calories, well, I don't understand what that means. Very low fat diets can lead to hormonal disruption. Constant snacking, overeating carbs, mood crashes.
Speaker 3:Say that again, please, Fiona, because I did make that noise, didn't I?
Speaker 1:You did, and that's quite rude. Fat loss Very low fat diets can lead to hormonal disruption, constant snacking, overeating carbs and mood crashes.
Speaker 3:So that's what? Under 15% of total calories, yes, approximately, okay, yeah, different for everyone, but you need, like we've laid out, you need, a minimal amount of fat, just to keep ticking over, just to keep ticking over.
Speaker 1:So fat hunger and satisfaction. Fat slows digestion, keeping you fuller. Full fat dairy often outperforms low fat insatiate.
Speaker 3:Satiety, satiety. Ooh, that's a problem word, isn't it? It's a da-da-dee.
Speaker 1:Your best combination is protein to make you grow fat, to give you your mojo. Thanks, martian, that's brilliant. Where? Is this coming from? I don't know. Protein, plus fat, plus fibre Carbs aren't in there, so I had to.
Speaker 4:Yeah, that sounds fine. I like the fats and the mojo Good man Martian.
Speaker 3:Flexible approach. Here we go. This is so simple, but I could be mind-blowing this.
Speaker 1:Some days high fat, low carb, other days the opposite.
Speaker 3:Explain Jesus. That's probably the simplest thing on that whole sheet.
Speaker 1:So some days you have high fat, low carb, other days you don't. You have high carb, low fat. Is that what you mean?
Speaker 3:Yeah, you can have meals that are higher in carbs and lower in fats.
Speaker 1:Okay.
Speaker 3:And you can have meals that are higher in fats and lower in carbs, and you can achieve the same results.
Speaker 1:Yes, I just had a blind moment, so you might not need to go keto.
Speaker 3:You might not need to only have lots of carbs. You might be able to do both.
Speaker 1:Jesus, we're still on fat.
Speaker 3:We haven't even moved onto character yeah, we're off to just whiz through holy tees. You might be able to do both day to day and still achieve the same result oh my god, light bulb imagine, last night I had a high fat meal, low carb. Oh, okay, alright, are you keto? No, what did you have for breakfast? Oh, pancakes. That's high carb, isn't it? Yeah, yeah, I want my own pancake.
Speaker 3:Okay, what's your goals? Then I don't understand what you're doing. Yeah, just lose a little bit of weight. How are you going to do that? You've got to pick one. No, no, I'm getting results. I just mix it up Some meals higher fat, some meals higher carb. Feel good, it's great, wow. But you got a pick on, haven't you? No, no, incorrect, try both.
Speaker 3:Just maybe not at the same time. If all your meals are high in fats and high in carbs, those calories will probably add up. That's the confusion, if there is any it's all about the cows they help yeah yeah again, depending on what your goals are.
Speaker 1:I like this final words on fat fat is not the enemy. Misinformation. Yeah, again, depending on what your goals are. I like this Final words on fat Fat is not the enemy Misinformation is oh yeah. That's very good.
Speaker 3:That's a powerful statement. He's knocked it out of the park, hasn't he? Yeah, he has. He really has he or she Trashy BT, who knows?
Speaker 1:Eating fat doesn't make you fat. Eating too much, too often, with no idea what you're doing does Cut the ultra-processed crap.
Speaker 3:The language. Sorry about that. That's what you wrote. Yeah, apologies.
Speaker 1:Not your olive oil or full-fat Greek yoghurt. Maybe, Fat helps you function, tink, move, recover and eat like a normal human.
Speaker 3:Slightly lame.
Speaker 1:Fat of fear still lingers.
Speaker 3:But, if you're Sorry, fear of fat still lingers.
Speaker 1:Fear of fat still lingers, but it's not your butter.
Speaker 3:Don't say it.
Speaker 1:It's your bull crap, bull poo.
Speaker 3:Yeah.
Speaker 1:Ignore that, just ignore that bit.
Speaker 3:Okay, rubbish, yeah, that went on a bit, didn't it? Yeah, yeah, that went on a bit, didn't it yeah.
Speaker 1:Moving on to the next suspect, carbs, the most unfairly blamed macronutrient. Maybe, Maybe not Listen on what carbs actually do. Carbon hydrogen and oxygen All carbs break down to glucose. It's stored as glycogen in the liver and muscles. One gram of glycogen holds three to four grams of water.
Speaker 3:Hang on. Well, that's interesting, isn't it? Let's just touch upon that very quickly.
Speaker 1:I was in my flow, though, Sorry apologies. Okay, I was thinking, if we got all those bullet points stated, oh right, sorry, okay yeah. It's the preferred fuel for activity and the brain.
Speaker 3:High intensity, high intensity.
Speaker 1:High intensity. Did I not say that? No, you said density. Oh, preferred fuel for high intensity activity and the brain, not technically essential for survival, but very useful if you plan to do anything beyond. Still Proceed.
Speaker 3:The one gram of glycogen holds three to four grams of water.
Speaker 1:Yes, is that the water weight?
Speaker 3:you want to talk about. Why is that important?
Speaker 1:Water weight.
Speaker 3:Yes.
Speaker 1:Weighing yourself at certain times. Uh, maybe. Well, if you're drinking two litres of water, yes. Yeah, you're going to be heavier.
Speaker 3:But it's more to do with the. It's more to do with the high fat diets. When you cut your carbs, that can lead to oh carbs, awful. Look how much weight I've lost. They have that week or two where they lose those away.
Speaker 1:Oh water weight.
Speaker 3:Oh, this is amazing.
Speaker 1:Water weight.
Speaker 3:Carbs are just awful. Look at all this weight I've lost. Yes, most of that weight will be water. I remember that, and then if we look at the one gram of glycogen, holds three to four grams of water.
Speaker 1:That is important, yeah, water weight.
Speaker 3:Glycogen is stored in the muscles and the liver. Muscles can store between three to 500, I believe.
Speaker 1:Three to 500? What Grams? Yes.
Speaker 3:Okay, and the liver can store up to around 100 grams. Does that make sense? Yes, it does. So you can see, one gram of glycogen holds three to four grams of water.
Speaker 1:Yes, and the liver holds. How much 100 grams Does that make?
Speaker 3:sense?
Speaker 1:Yes, it does, so you can see one gram of glycogen holds three to four grams of water. Yes, and the liver holds how much? 100 grams.
Speaker 3:Sorry, it holds 100 grams. The body muscles can hold up to between three to five hundred grams of glycogen at one time, the liver around 100 grams. So remember, glycogen is from glucose.
Speaker 1:Yep.
Speaker 3:From carbohydrates Yep yes, Carbon hydrogen oxygen Mm. So yes, was that interesting.
Speaker 1:Yes, it was. I'm just reading chat GBT. Despite fat having nearly twice the calories, burning fat for energy is slow and inefficient. Atp production from carbs is two to five times faster than from fat. So if you want to move fast, think fast or lift heavy, you need glucose yeah, sorry that wasn't chat gbt.
Speaker 3:Oh, be very careful what you say, fiona. Oh, that line was not. That line was not chat gbt two lines later.
Speaker 1:it's definitely chat GBT. You didn't write that, Anything that sounds wacky.
Speaker 3:Anything that's anything that sounds like it's trying to be funny when it's not. Is chat GBT.
Speaker 1:This is this is why your body turns to carbs during training. Not avocado Carbs aren't evil evil, they're just misunderstood. This is awful, like teenagers or little, why little where's he got that from.
Speaker 3:That's what I was laughing at. Was that it's because I've got so much my variety on there. He just, he just picks out random stuff, so you can say right, ignore.
Speaker 1:I was little misunderstood. I love little I don't know.
Speaker 3:Oh Jesus, Maybe I talked about Lidl at some point and he just picked out Lidl. Maybe I said oh, people misunderstand Lidl. I just think it's cheap and it's got rubbish food. It's not, it's got great stuff in it.
Speaker 1:High protein food is lovely, it's got protein yogurts and they've got the protein pizzas now that Aldi does Wow. There, you go Simple versus complex. Quick examples All carbs become glucose Simple, sugar, fruit honey juice, complex oats rice, pasta, spuds, veg, potatoes.
Speaker 3:Labels matter less than volume fibre and context liver glycogen is mainly topped up by fructose.
Speaker 1:Rich food, honey fructose common myths dead and buried where's the dead and buried bit from? For god's sake carbs make you fat. No, a calorie surplus does let's be careful.
Speaker 3:The word fat plump I like to say plump. That's rude, isn't it? I'm saying? What's right here? Carbs make you fat. No, a calorie surplus does. Let's be careful with the word fat Plump. I like to say plump. That's rude, isn't it? I'm saying what's right here? Your fat's rude, very rude.
Speaker 1:Insulin makes you fat.
Speaker 3:No, we'll get into that in a minute.
Speaker 1:Ovarian does Insulin just stores nutrients. Sugar is addictive, no, hyperpalatable, hyper palatable behaviours are addictive.
Speaker 3:No carbs after 6pm swear word don't say it total crap no, just BS is fine, isn't it?
Speaker 1:BS, total BS, yeah evening carbs no carbs after 6pm total BS evening carbs can help you with sleep oh, we'll get to this in a sec. Yeah, all this, yeah, it's all going to be mentioned you need loads of carbs to train most people already evening carbs can help you with sleep. Oh, we'll get to this in a sec. Yeah, all this, yeah, it's all going to be mentioned. You need loads of carbs to train.
Speaker 3:Most people already have full glycogen stores. Yeah, so all these people that are going in to walk on the treadmill and sip out of a Luco-Soy bowl, just enough.
Speaker 1:A ripple. You didn't gain weight from a slice of toast, no, sorry.
Speaker 3:Oh, slice of toast. No, sorry, have you understood that you're not really listening? Are you think a lot of time you're in, you're in cuckoo land? Yeah, that was a point, wasn't it about? People will sometimes go into the gym or we'll be doing some form of exercise and we'll be sipping on some drink.
Speaker 1:That's some sports drink yeah, they always do the blue lucasade. I see that yes, well, I used to say that most people won't need that and a lot of the guys in the gym, but you said that they contained something. I can't remember what you said it contained. They have like those bottles with the shaky stuff in it.
Speaker 3:They might have some BC BC delays.
Speaker 1:That's the thing. The BCAs yes maybe Right. Is that your point, or what's your point?
Speaker 3:No, it's more of a psychological thing. So if you have a big meal the night before and then you train at, say, 6am, there's enough in the old glycogen stores there to fuel your workout for pretty much everyone. If you've not had a big meal the night before and you're going into training fasted, yeah it might be worth having something. But for me I always like to have something small just before I train. Even though I might have had breakfast at 10 and then train at midday, I'm okay, I don't need to go into that session with a Luxaid, I've got enough in the stores to keep me going. But I might have a rice cake or something, just to just to make myself think oh right, okay, I'm feeling a bit peckish now, let me have a quick rice cake. Oh God, okay, now I'm all right. So my energy stores are are topped up. I'm good to go. But psychologically I think, oh, I just have a quick snack, just a quick one yes okay yes, yeah, so everyone who's going to the gym to walk on the treadmill.
Speaker 3:Stop drinking, lucashead, you don't need it calories, you don't need you'll be fine you'll be grand the energy's there you didn't gain weight from a slice of toast.
Speaker 1:You gained weight from everything on around and after it. Insulin, the most abused hormone online.
Speaker 3:Oh, I think it is. I think it is. Yeah, Definitely it's up there.
Speaker 1:Normal physiological response to eating. Regulates blood sugar, reduces cortisol, supports muscle growth. Insulin resistance is a result of obesity, not the cause. Yes, insulin inhibits fat breakdown temporarily, but that's its job. It prioritises burning glucose when it's available. It prioritises burning glucose when it's available. Insulin doesn't override energy balance. You still only gain fat in a calorie surplus, no matter how high insulin is oh wow, that's a bombshell, isn't it? Hmm, oof. Studies show, when calories and protein are matched, low-fat and low-car carb diets have the same fat loss.
Speaker 3:Oh wow, oh goodness, Yikes.
Speaker 1:That's very interesting Because it is Insulin. Is they're saying, oh, insulin made me obese, and all of this? Well, hopefully you've not heard of insulin.
Speaker 3:Hopefully it's just gone over your head and you just don't care, probably for the best, because the vast majority of people don't need to know about insulin, unless you're diabetic, of course, or you are overweight and there is some insulin resistance there. Then you might need to hear about it, but for the average person, no, and don't base it around what diet you choose to eat.
Speaker 1:Hmm insulin doesn't override energy balance.
Speaker 3:You still only gain fat in a calorie surplus there's people out there, gary taubes, I think on the last episode we called him gary tubs. Oh yeah, dearie me gary taubes. He's one of the main proponents in recent years about the uh insulin hypothesis, carb insulin hypothesis around. If you eat the same amount of calories but you have carbohydrates in your diet or you have a high carb diet, you will gain weight even if the calories are matched okay.
Speaker 3:I'm not sure, Gary. There's an interesting debate actually with him and Stephen Guionet. I've mentioned this guy haven't.
Speaker 1:I. You have mentioned Guionet, pretty sure I called him on the last episode, Stephen.
Speaker 3:Yes, you did Just a poor episode. Couldn't see me, so Gary Taubes versus Stephen Guionet is on the Joe Rogan podcast. I'm pretty sure this is the only interview they've done together when they've had their debate around the topic of carbohydrates and insulin.
Speaker 1:Oh, was it a full-on debate.
Speaker 3:Yes, oh, it was Was it interesting. Well, I think for a number of years Gary was quite dismissive of Stephen Guionet's work and was pretty much just saying oh, you know, you're useless, you don't know what you're talking about. So I think, much just saying oh, you know, you're useless, you don't know what you're talking about.
Speaker 1:So I think stephan really gave it to him. He was like I'm not having this. Oh, I want to listen to that.
Speaker 3:You're gonna sit and listen to this, gary did he put him in his place? Yeah, yeah, yeah, yeah, it was, yeah. I think stephan definitely came out of that the winner good man, stephan, we're pleased here worth having a look. Yeah, yeah, listen to that.
Speaker 1:It was trying to shoot, what's his name again, humor man. Joe Rogan, joe Rogan, yeah okay, maybe I'll listen to that but worth consuming.
Speaker 3:You've got the time. This is the thing about people you don't agree with. I might not agree with old Gary Taubes, but I've read some of his stuff. Some stuff he's done previously is good, but some of his opinions just seem a bit wacky.
Speaker 1:I quite like the next analogy. Do you? Insulin is just a postman. You don't blame the postman when your fridge is full.
Speaker 3:Okay, yeah.
Speaker 1:Am I reading the next one? Yeah, insulin gets demonized as the storage hormone, but storing nutrients is literally the point. You eat food. Your body stores some of it. That's not a flaw, it's survival. Whey, protein and dairy can spike insulin just as much as carbs yikes no one's banning yogurt or protein shakes because of it that's a big thing, isn't? It. It's a big thing carbs are the devil.
Speaker 1:They're the one that spike, big spikes the fear mongering around insulin is nonsense is nonsense. It spikes. After food it comes back down. That's how your body works. That's a, that's a standard is nonsense.
Speaker 3:It spikes after food it comes back down. That's how your body works. That's a standard physiological response. Yes, yeah.
Speaker 1:We spoke about this before, didn't we Taste fatigue? Well, we didn't call it taste fatigue, did we?
Speaker 3:Plain rice, oh God, okay, we've moved on. This is a different topic.
Speaker 1:Oh right, is it? I thought it was. Oh yes, insulin is insulin, isn't it? Oh god, okay, right, that all makes sense. That did make sense. I quite like the uh, the last couple of couple of things.
Speaker 3:I think that kind of showed the importance of it, I suppose right, and that insulin, and it's natural and maybe that's how your body's meant to work. Yeah, carbs aren't the devil, potentially potentially not, but it's fat.
Speaker 1:Listen on Sorry.
Speaker 3:Well, we've done the fats.
Speaker 1:Yeah, I know, but I don't know who's the devil.
Speaker 3:Okay.
Speaker 1:I think they can work together. Right, they can work nicely together. Maybe, I think, and we alternate them every day, maybe High fat, low fat, high fat, high fat.
Speaker 3:Yeah, if you want yeah.
Speaker 1:I don't know. So shall we move on to the next topic?
Speaker 3:Yeah, please Taste fatigue.
Speaker 1:Oh my headphone. Oh there, taste fatigue Plain rice or boiled potato Sounds good. Taste fatigue Plain rice.
Speaker 3:Yeah, plain rice. Yeah, or boiled pasta, is it? Yeah, boring and hard to overeat.
Speaker 1:I love plain rice, yeah, or boiled pasta. Is that, yeah, boring and hard to overeat. I love plain rice so boring white rice oh great jasmine rice you like it's better, yeah, but basmati's fine oh no jasmine rice is okay, but not anything else. Add sauce, oil, cheese, salt. Now it's a parody food, jesus Christ.
Speaker 3:Apart from microwavable rice.
Speaker 1:Oh, you have a big thing with microwavable rice, because it all just tastes like plastic you can get the Mexican bean one. But that's quite oily. I'm sure they put under 15 grams of olive oil in that.
Speaker 3:Every flavour. If it comes in a packet and you put it in the microwave, it all tastes the same, Just taste of plastic. Jasmine rice is the easiest to cook. I cannot stand microwavable rice.
Speaker 1:It sucks across the board. You can't.
Speaker 3:Snap that, snip it, there you go.
Speaker 1:Boring means help with appetite regulation when dieting. Yeah, to be fair, I do put a bit of pepper in our pasta.
Speaker 3:No, I think I'm saying that sometimes having taste for tea can be. It's a double edged sword.
Speaker 1:Yes, because you're adding, adding stuff to it, then it's becoming pasty food.
Speaker 3:Yes, one of the examples in the lecture was white rice. Okay, quite boring if you start adding some chilli sauce to that sweet chilli sauce to white rice. Oh, oh I. Chilli sauce to that Sweet chilli sauce to white rice, oh, I can love a lot more in now here we go. Oh right, oh dear.
Speaker 1:But remember, when we were travelling, when I used to make the pasta, I used to put a bit of cheese through it, a bit of salt pepper, chilli flakes, garlic flakes. That life was fine, though.
Speaker 3:Thailand, vietnam, all those places.
Speaker 1:All those places just plain jasmine rice, but it's nicer over there. They just know how to cook it, it's great, it's just nice. Anyhow, people aren't addicted to carbs. People aren't addicted to carbs. They're addicted to carbs drenched in fat, sugar and nostalgia.
Speaker 3:Oh, Jesus, yeah, sorry the taste fatigue, so this can be double-edged sword. Yes. Yeah, so you can get bored of one food, but then you can eat more of another one yes yeah, and then also it might be worth at times, if your goal is to lose fat, to eat foods that you get bored of so you don't over consume them well, yeah, but then you start adding crap to it.
Speaker 1:It's a word, a slippery, isn't it?
Speaker 3:Because if you're too bored and it sucks, you're not satisfied, so you're just looking around. Oh God, what can? I ask Can I just have a biscuit just to tide me over?
Speaker 1:Well, it's like the potatoes I do. They're steamed, but sure you have to put a bit of salt and pepper on them, Otherwise how are you going? To eat the salt and pepper's okay yeah, and it's not good for your dicker and stuff salt.
Speaker 3:Oh dear, be very careful what you're saying, Fiona. That is not evidence-based.
Speaker 1:That's just a random claim.
Speaker 3:Just cut that out. No, keep it in. Keep it in. It's okay if it's bad, if you have high sodium levels in your diet.
Speaker 1:it's not good for you, maybe is it?
Speaker 3:Well, I don't know. You tell me, mr Evidence Biz, that's in future lectures. You tell me, Mr MNU we'll get to that, but it's a blanket statement. Have to be very careful well, salt isn't good.
Speaker 1:Well, I eat a lot of salt so salt's not good.
Speaker 3:So salt's just not good well, a high sodium diet? Oh right, okay okay, which one is it?
Speaker 1:I'm not sure, ben. You tell me no, it's just salt, salt, devil. Blanket statement.
Speaker 3:Yeah, salt is the devil yeah, okay, right, so sugar, though I think everything's the devil that's the issue, though, if I'd have just went, whatever, whatever, whatever you say, and just let it go, and not called you out on it.
Speaker 1:That's the problem well, you did call me out on it. Yeah, clearly. And now this has come to a new episode. Yeah, I can't say these words. The glycosemic index is glycemic glycemic index is pointless for most people have you heard of the glycemic index?
Speaker 3:yes, okay, it's just, it's one, because there's a lot here and it's almost like do we talk about this? Do we even need to mention this? Is this interesting? Is someone going to go? Wow.
Speaker 1:I would have had it read out by the time that you interrupted me with that statement. So the glycemic index doesn't apply well to mixed meals. Potatoes are very high in GI, but they're very satiatingiating watermelon has a high. Gi, but low calorie. Glycemic load is slightly better, but still limited, unless you're eating glucose powder. On its own, gi isn't ruining your life. Gi is the glycemic index, just in case you didn't know low carb diets.
Speaker 3:Oh, hang on, should I? I've got a little bit here about.
Speaker 1:Yes, proceed, darlene, if we need it.
Speaker 3:I don't know, it's just, it's actually quite a boring topic actually.
Speaker 1:Just go when you read out your feet. Yeah, but who cares? Yes, but you're just waiting.
Speaker 3:Yes, mention the potatoes Index. Oh no, but they're filling. High is bad, isn't it? But yes. Unlike your watermelon the most satiating of food.
Speaker 1:Yes.
Speaker 3:The lower a food's glycemic index, the slower blood sugar rises after eating that food. In general, the more processed a food is, the higher its GI, and the more fibre or fat in a food, the lower its GI. Hmm.
Speaker 1:That makes sense, isn't it? Yes, yes, okay, that'll do. Let's move on low carb diets. The truth rapid weight loss equals glycogen plus water, not just fat.
Speaker 3:Oh, we touched on that, yeah the muscles in the liver yeah often higher.
Speaker 1:In protein equals bet satiety satiety. I just can't say it, can you?
Speaker 3:Keep going, keep going.
Speaker 1:Can reduce processed junk. Not magic, just easier to stick to for some Fine Scroll down.
Speaker 3:That's fine. Yeah, okay, move on.
Speaker 1:That's anything else to say about that you didn't lose five pounds of fat in three days. In three days, you peed out glycogen and called it a miracle okay, other than chat GBT, anything else to say about that? No, I think we've been clear, we've been quite clear. Fibre, the carb you ignore, soluble. I thought we were just doing fats and carbs, not fibre frigging hell it's a form of carb, isn't it?
Speaker 1:well, yeah, but still fibre. The carb. You ignore soluble fibre. Slows digestion, stabilises blood sugar. Insoluble fibre adds bulk, improves digestion. Most people don't get enough. Sources include soluble oats, apples, beans. Sources from insoluble is veg, whole grains and nuts. You track the protein, but ignore the fibre. That's why you're always starving.
Speaker 3:We bang on about protein. You must get more protein in your diet, high protein, but I think equally a lot of people might be struggling somewhat because their diet overall is quite low in fibre.
Speaker 1:It's a really high fibre food. Well, you've just named some yeah, I'm trying to think of, not the oh, what's the other one?
Speaker 2:most complex carbs that we've discussed very briefly it's a wee bit high in fibre good fibre yeah most fibre's good, I would say yes, yeah, I can't remember where I was reading anything else to say about fibre. No, it's a good egg.
Speaker 1:I would say yes, okay, yeah, I can't remember where I was reading.
Speaker 3:Anything else to say about fibre?
Speaker 1:No, it's a good egg Point out, I just wanted to highlight that, yes, fibre along with protein.
Speaker 3:I don't want to say deficient, but they both could be quite low in someone's diet. Yeah, yes, okay, yes, I'm getting a bit fatigued. You seem mesmerised.
Speaker 1:I'm getting a bit fatigued now.
Speaker 3:Oh, dear, okay.
Speaker 1:I need some olive oil or something to improve.
Speaker 3:Yeah, should I bring the spoon in? Yes, do Okay.
Speaker 1:Protein sparing effect. Carbs stop your body using protein for energy. It helps preserve muscle mass in a deficit. Carbs lets protein do what it's meant to do Repair, not just survive.
Speaker 3:It's almost every line that's tracked to your BT you find really funny. What's funny about that line? I don't understand.
Speaker 1:It's just the way it goes. It just goes on. There's no, it's just like carbs.
Speaker 3:I've left these in, but maybe I should start taking them out, because it's not a good look. It's not a good look maybe I keep saying yeah, but guys, this is MNU, this is based on the lectures, based on my own notes. But if anyone's watching they might say, oh, I don't know, are you sure?
Speaker 1:sure it's not all just chat, gbt yeah, that's the thing no, no, god no you could leave a few in it is quite.
Speaker 3:I just the wackiness at the end for comedic relief.
Speaker 1:Refeeds and carb cycling. Refeeds can slightly boost leptin, reduce fatigue and improve adherence. Leptin, you remember? Leptin, I do, and gremlins, ghrelin, the hunger hormone.
Speaker 3:Leptin, the satisfied one isn't it Helps with satiety, yeah, yeah, it helps to tell you that you're full. You should be full.
Speaker 1:Yes, yeah, carb cycling higher carbs on hard training days such as leg day, lower on rest days.
Speaker 3:This is reasonably advanced-ish, I suppose, compared to what the average person needs to know. If you go on a diet of some kind, you might have the like I used to do the higher carb days when I did keto. I was like, oh, I'm going to have a high carb day to reset my leptin, to get my leptin levels up.
Speaker 1:I remember those days fondly.
Speaker 3:I was just like, yeah, to a degree, but really it's not. It's probably not. It's more from a behavioral thing, probably more than anything, and a psychological thing. If you are dieting or you are following a high-fat diet and you like the idea of having an occasional refeed day of some kind, drop your fats, up your carbs you can then say, oh, but it increases your leptin levels, doesn't it? Slightly.
Speaker 1:Would it not confuse your body a little bit?
Speaker 3:Oh dear.
Speaker 1:No no.
Speaker 3:What do you mean by that? I don't know, okay.
Speaker 1:Because your body's just used to doing what you're doing, and then you're just changing everything. Is that where this bite then comes out of, to help you to get everything put back into place, your leptin or whatever you just said well, your leptin levels just drop naturally as you as you diet, as you drop your calories, as you start to lose weight.
Speaker 3:That's why it's hard, isn't it? Yes, as you diet, as you start to lose weight, drop your calories. Ghrelin increases, increases, nightmare leptin decreases, oh dear so you're starving and the satiety hormone, it's just not there, it's dropped. Hence why dieting is tough okay you have to get used to being hungry. I want to diet, but I still want to eat the foods I love all the time and I don't want to be hungry.
Speaker 3:And the second I'm hungry. That's it game over. Yeah, unfortunately, dieting you will have to spend time hungry, you you might have to give up some of the foods that you love if that's your goal. At times, you have to sit with the discomfort of being hungry.
Speaker 1:Who wants to do that though?
Speaker 3:Not all the time, but the deeper you get into a diet. That's the reality. And if you're bored, if you're at work and it's just a horrible day, bored, stressed, hate your life, hate your job.
Speaker 1:What's the thing you do?
Speaker 3:All these hormones are all over the place. Someone comes in and says no, sally, you sit there, that discomfort you bloody. Sit there and enjoy it. Or cookie.
Speaker 1:Oh, I love a cookie Thanks.
Speaker 3:Right.
Speaker 1:That bloody gremlin.
Speaker 3:You go home and cook a nice, highly nutritious meal dominoes dominoes who breathes tough it is carb timing yeah no need for carbs before training, unless fasted or doing endurance.
Speaker 1:Evening carbs may support sleep. It's the time in panic that does the damage, not the carbs. Less fasted or doing endurance, evening carbs may support sleep. It's the time in panic that does the damage, not the carbs. Carbs before bed won't kill you. They might actually stop you reading the fridge at 1am. Carbs in the evening aren't the issue. Eating a family-sized snack pack while horizontal is Carbs help. Shuttle tritoporphin, oh wow.
Speaker 3:Oh dear.
Speaker 1:Yikes. Okay, Into your brain which helps make serotonin and melatonin Translation. Why didn't I just read the translation?
Speaker 3:Yeah, probably.
Speaker 1:That big bowl of oats might knock you out better than your mindfulness nap. Fine, you used to eat. A big bowl of oats might knock you out better than your mindfulness nap.
Speaker 3:Fine, you used to eat a big bowl of oats before bed, didn't you? Yeah, I need to eat more oats. Yeah, I need to eat more oats, but yeah, the whole.
Speaker 1:I don't like going to bed feeling very full as well.
Speaker 3:Well, that's yes, that's. Fine. Yeah, no carbs after 6pm. I think most people ignore that rule, or maybe they start of that rule with their dieting. It just so happens that most people eat the majority of their carbs or their highest calorie meal after work, so after 6pm.
Speaker 1:So I think my highest carb meal is the morning one.
Speaker 3:Right, okay, yeah, yeah, if you're getting a good amount of fibre in my Weetabix.
Speaker 1:Okay, right, there you go getting a good amount of fibre in.
Speaker 3:My Weetabix.
Speaker 1:Okay right, there you go, my protein milk, yes, protein fibre, my protein milk, that sounds okay, yeah, maybe get some fats in there. I have a little bit of granola on top. Okay, right yeah, Some nuts right.
Speaker 3:Right Sounds alright. Yeah, that sounds reasonable.
Speaker 1:Go on. That sounds reasonable, go on me eat carbs after 6pm absolutely fine, you'll be fine.
Speaker 3:Yeah, maybe just don't eat loads of carbs whilst in bed we don't eat food in bed what's the rule? Is it 3 hours before bed? Stop eating 2 hours, stop drinking 1 hour? Limit screen time for the vast majority of people sounds reasonable why don't you drink before bed?
Speaker 1:I don't get. It's just stop you from going to the toilet yes oh well, I can do that once I do away before bed. I'm fine. I had a drink last night before bed. I was parched, I didn't wake up okay sorry, I'm not.
Speaker 3:I'm not attacking you, christ. What's going on?
Speaker 1:I'm just saying yeah, anyhow, the flexible approach. You don't need to choose between carbs or fat, you can swap them around day to day and get the same results. Who knew flexibility worked better than panic? Yeah, right okay so the final words on carbs. Yes, final words, carbs doesn't cause fat gain. Ultra processed foods that mix carbs, salt and fat Salt.
Speaker 3:Oh, wow, god, you butchered that, jesus. Keep that in. Keep it in.
Speaker 1:Ultra processed foods that mix carbs, fat and salt. That's your issue.
Speaker 3:Maybe Could be.
Speaker 1:Focus on total calories, fibre and foods that help you stay full. Carbs aren't essential, but fearing them isn't fixing anything.
Speaker 3:Stop blaming the bread Most well words.
Speaker 1:Start, stop blaming the bread, start blaming the BS around it. Are they good there?
Speaker 3:okay, that'll do de novo lipogenesis this is an extra thing that I just threw in, and not remotely necessary, but it's there, so why not?
Speaker 1:I love when you interrupt me the process of turning carbohydrates into fat de novo from you lipogenesis making fat, so making fat from non-fat sources, specifically carbs.
Speaker 3:Okay, but here's the truth then. Oh wow, here we go.
Speaker 1:Your body can convert carbs into fat via de novo lipogenesis, but in humans it happens very inefficiently. Inefficiently you need to fill your glycogen stores first, that's your muscles and your liver. Keep eating more carbs consistently and not move much so you're not burning them off. That is interesting. Yes, ben. Maybe, Maybe, maybe not, who knows?
Speaker 3:That's it then.
Speaker 1:Fiona isn't it, that's it.
Speaker 3:Any final thoughts?
Speaker 1:no, it was a very interesting topic. Ben right, that's good to hear and I think neither of them had a devil yes is the conclusion. I'm glad that we can have some flexibility on them, because usually it's quite rigid, isn't it?
Speaker 3:but no, do what you enjoy. The best diet is the one that you can stick is quite rigid, isn't it? But no, do what you enjoy. The best diet is the one that you can stick to, the one you can stomach for the long term for longer than 10 minutes. Try both. If you enjoy high-fat foods, okay. If you don't, high-carb foods, fine, a bit of both. Yeah, for most people. That's probably the answer.
Speaker 1:Yeah, because you used to always say that to me, didn't you? About the keto, I quite like the keto diet. I like the food, because the food is just so much nicer. You know, a bit of cream in your eggs, oh, brilliant, but you use you use all the same.
Speaker 3:You can also have cream on a normal diet as well. Yeah, I know.
Speaker 1:But you know, and you used to say, just have, have low, because I thought it'd have to be one or the other, right? But now I know. Okay.
Speaker 3:Flexibility yeah, where's she go?
Speaker 1:To not be able to rest a microphone on my belly.
Speaker 3:Yikes, oh, dear Okay.
Speaker 1:But it's actually working great.
Speaker 3:You haven't given out to me once today Are you in shot.
Speaker 1:You haven't given out to me once today about my microphone, and I found a way to make it work.
Speaker 3:Okay, right. Right Shall we move on, don't go keto then, Shall, we move on. Yes, anything else.
Speaker 1:No.
Speaker 3:Okay, let's get to the least favourite part of the least, let's get. Okay, let's get to the worst part of the episode. Now, come on, let's stop making this the best part.
Speaker 1:This is the best part, Ben. We're talking about movie. I know Come on ear yourself up as we've discussed.
Speaker 3:We used to talk about films.
Speaker 1:Where's your module? Do you need some fat we?
Speaker 3:used to talk about films for hours at a time, and now it's just oh. God, it's just. It's just. This wackiness isn't? It Must include the film in the title of the episode, because it looks wacky. People might listen to it.
Speaker 1:You could just say we just did a based on the usual suspects film, you don't need to talk about the film. But okay, anyhow, shall we move on and talk about the actual film instead of giving out about the actual film?
Speaker 3:Maybe we should start doing the film at the start. Yeah, maybe next time let's just mix it up out of interest.
Speaker 1:Let's just, let's just do that yeah, I don't really have much to say on any of the films because, okay, this one's all right to be fair, but I knew what I knew from the beginning anyhow. So this week we are doing the usual five sounds good four, three, two, one yeah, I'll just keep that in. Just keep that in, keep it in this week we are doing the usual suspects. A film made in 1995 wow 8.5 out of 10 on the IMDB 95 so 20 30 years old when did 7 come out?
Speaker 3:that was 95 as well, wasn't it? Bloody hell, kevin. That's quite the year, isn't it? That's quite the year for Kevin, that.
Speaker 1:Kevin Spaces is in this, by the way. So the sole survivor of a peer shootout tells the story of how a notorious criminal influenced the events that began with five criminals meeting in a seemingly random police line-up Directed by Brian Singer. Oh dear who is an American film director and producer. He did directed X-Men, he directed three sequels, superman Returns, and then he did Bohemian Rhapsody and Jack the Giant Slayer as well, apparently.
Speaker 3:Okay.
Speaker 1:You asked for it.
Speaker 3:All right, superman, yeah, okay, let's get this episode out soon, because that's relevant, because there's a new Superman film out.
Speaker 1:Yes, he directed. Superman Returns a revival of the Superman film series, starring Brian Roush.
Speaker 3:Yeah, it didn't go down very well, didn't go down very well.
Speaker 1:Kevin Spacey was so impressed trivia with his director skills in this movie he asked to do another movie with him. Can't remember the name of it though.
Speaker 3:Oh right, you should have maybe checked that, okay.
Speaker 1:So we've got Stephen Baldwin as McManus.
Speaker 3:He's bad.
Speaker 1:He's bad Gabriel Byrne, as Keaton I can get that word out, he's good. Bencio Del Toro as Fenster.
Speaker 3:What's his name?
Speaker 1:Bencio Del Toro.
Speaker 3:Oh dear, okay, not quite.
Speaker 1:Benicio Del Toro.
Speaker 3:Sounds better, yeah.
Speaker 1:Kevin Pollock as Hockney, kevin Spacey as Verbal, chas Palaminerenti, palaminerenti.
Speaker 3:Okay, yep, all right.
Speaker 1:Pete Paul-Sevasti-Waite as Kaboski.
Speaker 3:Good actor, though Good actor he was quite good, he's very serious. I like that. Yeah, he's in a lot of. He doesn't always play the main character in films, but he's his performance is always powerful. You always remember it in any film that he pops up in. He's. He's good. He died a long time ago now. I died like, I think, what 15 years ago bloody hell.
Speaker 1:The name tim and the reason why his name was kabash in this film was. The reason why his name was in this film was it was a nod for some famous director, okay, called Susie Amos. The only reason why I put her name in here because I really like her first name, edie.
Speaker 3:Okay, okay.
Speaker 1:Okay. So this movie I thought was very good, but the first 30 minutes are quite slow, and then it's only after the first 30 minutes that you're kind of just like, ooh, this is actually because I noticed it myself. I was making all of these notes well, half a page of notes in the first 30 minutes but then I started getting engrossed in it and you were prompting me to do notes, because when I get engrossed in the film I can't do notes because I'm watching.
Speaker 3:I didn't realize you were engrossed.
Speaker 1:No, I was. In the first 30 minutes I was just like what the hell is going on? This is, this is, this is bs. But then it was just like, oh, and the characters started getting a bit more interest and it was given the backstory, obviously, of how they met and all this. It was a lot of to and fro on. But once you got into it it was just like, ah, this is good, and the last half an hour was quite good. Well, the last 20 minutes. Well, no, the last half an hour.
Speaker 3:I knew there was a reason why I wasn't that fussed about this film. I'm pretty sure that was my second viewing of it and it's just. Maybe it's just films in general. Maybe that just films in general. Maybe that's why we don't do them anymore yeah because I'm just, I'm just so unfussed about most films.
Speaker 1:It's fine but you knew who it was from the get-go.
Speaker 3:I knew who it was from the get-go yeah, but I think that's what the film does, because when I watched it again right at the start, when they're having that conversation on the boat, yeah naturally, because you know who it is. You can hear it's him. This is ridiculous. But I think the point of the film is that it's trying to the whole time trying to convince you that it might not be. It's not a case where you're like, oh my God, I just can't believe this bombshell. It's very much like yeah, no, it probably is him.
Speaker 3:But what the film does well is that it tries to push you away from the obvious. I don't think it's trying to hide the fact that there's a strong possibility that Kaiser Sozi might be Kevin Spacey. I think it's probably him, but is it? Oh, I don't know. So it's not a massive bombshell when the reveal is that oh no, yeah, kevin Spacey. Right, okay, it's him. That's not the bombshell, it's the fact that the film tries to just go. What is it Are?
Speaker 1:you sure Might not be. Well, yeah, because to have Spacey as having a cerebral palsy at the very and it's affecting his one side of his body, but he's using that side of the body to hold a gun to shoot your man, keishon, at the end yes so everything is telling you it's not Spacey, but everything also is, because you hear his voice. Then it goes straight into a shot of him and you hear his voice.
Speaker 3:I feel the film does that a lot.
Speaker 1:And it's kind of just like well, it's kind of obvious it's going to be him, because he is the sole survivor as well.
Speaker 3:Exactly right. But then the film the whole time gets you to ask questions like oh well, pretty sure, it is 95% sure. And then you're like, oh well, maybe 90 well, I did.
Speaker 1:I was thinking maybe it's not him, when the police officer was saying to him oh, it was all keisha and he did all this. He did all of that and I was thinking, was it him, was it not? But then, when he was walking down the street and his limp stopped, I was just like I knew it. I knew it was him I did second guess myself.
Speaker 3:Okay, there you go.
Speaker 1:So the film was successful but, based on that in some of the trivia it's actually. Was it it Kevin Spacey that was your man, or was it the guy that was driving the?
Speaker 3:car. Oh right, yes.
Speaker 1:That's what they're saying.
Speaker 3:That's good yeah.
Speaker 1:So we never actually know.
Speaker 3:True.
Speaker 1:Who the real Kaiser or whatever his name is. Kaiser Sose, we never know if it's him or not. If it's bc or if it's kolansky or whatever his name is. Sorry, read the name again. Come on, yes, there we go, we're there. Yeah, yeah, that's a good point. Um, yeah, and considering it was done in 35 days as well, on a six million quid budget, it's quite a good film. I think it is quite good.
Speaker 1:Actually, now that I'm talking about it is actually oh, okay, I'm a little bit excited to talk about it, which I never usually and also with kevin.
Speaker 3:He's not very famous, he's not well known at this point. That's why I mentioned 95 is a big year. I'm pretty sure seven was 95, wasn't it? I don't know. You know seven, david fincher the famous scene at the end in the box. I know what's in the box. Oh my goodness. The famous scene at the end. I can't remember things, brad Pitt.
Speaker 1:Yes, brad Pitt's in it, I know Morgan Freeman, yes. Yeah, kevin Spacey, yes.
Speaker 3:The van turns up with the box, You're like what the hell's and what's implied? Is that Gwyneth Patral or what's that? What do you call her Gwyneth Petroleum? Her head is, in fact, in the box.
Speaker 1:Gwyneth, patral, patral, yeah, patral.
Speaker 3:Maybe it was the what's the candle called? The what? The vagina candle? Maybe it was that in the box Gooch? What's it called Goop? I got Goop. What's in the box? Oh, it's a vagina candle. Aww. Aww.
Speaker 1:Aww, Pitt is so good, isn't he With his little things? Aww.
Speaker 3:It's a bit like you Good film, but yeah, big year, maybe we should watch Seven again. Okay, fine. Yeah, big year for Spacey, but he's not well known At this point. Yeah, spacey being in the film at this point doesn't make you think, oh well, kevin Spacey's in it. He's a big deal. It's obviously Kevin Spacey. We all know Kevin Spacey well. No, we don't.
Speaker 1:No, not well known at this point but apparently the director Brian isn't that singer he made. He wanted him to play that guy. What was his name Vinted? No Verbal he wanted him to. Verbal was written for Spacey.
Speaker 3:Okay, right.
Speaker 1:So and that's yeah, yeah, that's all that was going to do it. There was other people. Did Spacey win a a?
Speaker 3:Oscar for this.
Speaker 1:I don't know, I'm not sure.
Speaker 3:Bloody hell On IMDb. You'd think maybe that would come up, wouldn't it?
Speaker 1:That come up, wouldn't it? That'd be in the trivia or just be on the imdb page. So christopher mcquarrie, he's the writer, or whoever he was. His inspiration for the character of kaiser solze was a real life murderer by the name of john list, who murdered his family and then disappeared for 17 years interesting right.
Speaker 3:where's that name? Where's that name from? Where's christopher? Is it mission impossible? Is that what he's done recently? He's directed a couple of those, is that right?
Speaker 1:Checking.
Speaker 3:Okay, I believe so. Hmm, because you're a whiz, aren't you? You are a whiz on the trivia.
Speaker 1:Mission Impossible.
Speaker 3:Okay, yeah, that's confirmed, is it?
Speaker 1:Top Gun Maverick.
Speaker 3:Oh, I did that as well, okay, yeah, so he's got a relationship with Tom, so he must have done one or two of the Mission Impossible films.
Speaker 1:Yes, he's done Dead Reckoning as well, 2022. Oh, he's done all of them.
Speaker 3:Oh, so he's done all the recent ones.
Speaker 1:Right, okay, yeah, we're excited now, so please take the poll. So, kevin Spacey. He met with doctors and experts on cerebral palsy to discuss how it might affect his characterisation.
Speaker 3:That's quite good of him del Toro is is a tough watch in this. I'm assuming he's, I'm assuming he's putting it on. I know he's quite young, he's quite fresh faced, he's very fresh faced.
Speaker 1:What's the voice about?
Speaker 3:well, that's, that's how he speaks.
Speaker 1:Yeah, but it's very over emphasized, isn't it?
Speaker 3:he's a good actor, he's. He's done some good stuff, so I think he's he's he's putting it on thick yeah, on purpose okay, so. So when people say why sorry? What are you saying?
Speaker 1:like it's genuine.
Speaker 3:I'm sorry, what the hell are you?
Speaker 1:we can't understand what you're saying but even when he cleared himself in the line-up, you still couldn't hear him.
Speaker 3:Oh, the line-up's famous, isn't it? Because it was unscripted.
Speaker 1:It was unscripted.
Speaker 4:Yeah, and it's alright, I guess I thought it's not that amazing.
Speaker 3:I suppose reading that line-out is funny with different characters and how they read it and how they Like. Stephen Baldwin is board winners.
Speaker 1:The idea for this movie started only with the concept of a movie poster of five men in a line-up.
Speaker 3:Right.
Speaker 1:That was the whole concept of this movie. No, Okay.
Speaker 1:I was going to say something there about the cerebral palsy. So towards the end, spacey is talking to the police officer and he says his most famous line, his most famous quote of the movie oh, the devil stuff. Yeah, the greatest trick the devil ever pulled was convincing the world that he doesn't exist. He was saying that he was too afraid to shoot the devil on the boat. And then he, like put his hand up and he said bad things happen. Bad things happen when he so I assumed that Because I didn't realise he had cerebral palsy I thought throughout the whole thing was he was shot. It was an injury of some sort that he got, or a stroke or something from an injury. So I thought that could have been a better storyline. Was that something happened to him before and that's why he didn't want to shoot her Right?
Speaker 3:But I linked him with the mystique around Kaiser Soze and his backstory, that he's Turkish and that he killed his family. But was he Turkish or was he?
Speaker 1:German or was he Russian, or was he Hungarian?
Speaker 3:No, he killed a Hungarian. That's the mystique, isn't it? That's the mystery.
Speaker 1:Yeah, and there's something else I want to say there as well. I think that was it actually. Yeah, no Good movie. Would I sit there and watch it again? Yeah, I'd probably have the first half, 30 minutes, in a bit faster speed though, but yeah, I'd watch it again. Gus Fring Gus Fring from what's?
Speaker 3:wrong with you?
Speaker 1:I can't remember Heisenberg Better Call.
Speaker 3:Saul Breaking Bad.
Speaker 1:Breaking Bad. Thank you, thank you, that was literally, and I looked at it earlier very fresh faced yeah, oh, bless God, she was so good in that. And the Better Call Saul I watched that too good in that, very good, he's very good okay 30 years ago that film yeah, freaking hell, but yeah good, I enjoyed it. Can you separate the art from the artist Fiona? Okay, 30 years ago, that film, yeah Freaking hell, but yeah, good I enjoyed it.
Speaker 3:Can you separate the art from the artist? Fiona. Nah when it comes to Kevin Spacey, have you heard that term? No.
Speaker 1:Sometimes you have to try and separate the art from the artist, because if the artist is, maybe not the best, Well, you have all these allegations, but he was found not guilty in court.
Speaker 3:This is MNU, this is evidence-based practice. So, yeah, we'll be very careful talking too much about Kevin Spacey, but no, yeah, that is a fact. Yeah, yeah, but I'm saying he's a very good actor.
Speaker 1:He was brilliant in that series House of Cards.
Speaker 3:Yeah, he was absolutely phenomenal right, there we go and it went down the toilet when he left true, yeah, the last season, or two seasons, two seasons. Wasn't it disgraceful?
Speaker 1:they're just despicable yeah, so well, maybe not despicable, but they're bad, but they see the point, what I'm trying to make here.
Speaker 3:Sometimes you, sometimes you have to take away the allegations if, just if you find out that that person's just not a great person, that's a bit of a dick. You have to then look at it and think, well, can I, can I separate the art from the artist? And there is no denying that. Kevin Spacey is a phenomenal actor yes he's top tier yes well, yes, he was he was producing some good stuff over that. What other films did he do in the 90s?
Speaker 1:these two, so Seven Usual Suspects, american Beauty oh yeah he's got that he's got that look about him that he can play an innocent character as well, but he's got that creepy look about him as well, doesn't he?
Speaker 1:hmm, so yeah unfortunately he's got that look where he can do all these different roles and characters, because I don't know some other actors don't have that. Look about them, do they? Like Brad Pitt? He's always the handsome guy and all of that, and you just can't see him in as a murderer or something you just can't see him he does do, but you just can't see him as the bad guy all the time. You know he does do other ones like Inglourious and all of those ones, but still he's just a pretty boy.
Speaker 3:Where Spacey yeah, he's stupidly good looking, isn't he Brad Pitt?
Speaker 1:yeah and he still is like he's.
Speaker 3:He's like a fine wine, but yeah right, okay, yeah, there you go, anything else Bryan.
Speaker 1:Singer as well. Won't get into that, bryan Singer.
Speaker 3:Yeah another yeah, did some half decent films, but not that fast.
Speaker 1:About Bryan Singer, no but Kevin Spacey yeah gotta separate the art from the artist yes, so that's that, ben, the usual suspects the film, or Carbs and Fats, both right, yes, so that's that, ben, the usual suspects, the film or carbs and fats. Both I'm going to go make myself some carbs and fats and a bit of protein in there.
Speaker 3:Okay, that's great.
Speaker 1:Anything else, Fiona.
Speaker 3:Anything else, that was fine. Compared to the last episode, I think that was a slight improvement. Good, quite lean as well, and still still went on a bit I think going forward, if you just don't interrupt me.
Speaker 1:That'd be fun to have okay, yeah thank you sometimes it's hard. Yeah, I don't know, and can you please stop putting that word in the S word Satiety, satiety.
Speaker 3:There you go, satiety, satiety, satiety.
Speaker 1:Yeah, like society with an I Society I guess. Yeah, okay. Lovely, now I remember it. Society with an I Society.
Speaker 3:Okay, right, there you go, that'll do.
Speaker 1:Push for health MNU, mnu.
Speaker 3:Push for health. Where can they find us, Fiorina?
Speaker 1:Where can they find Push for Health On all the social media places?
Speaker 3:We're getting there. We're getting there. We're getting websites built, landing pages, all sorts of stuff. There's just there's lots going on.
Speaker 1:In the background, which I don't know about, be an early adopter. Watch an early adopter, so jump on these now, because a year from now, two years from now, you'll be Huberman you'll feel great.
Speaker 3:You'll feel great. Oh god, I was there. I was there from the beginning.
Speaker 1:I might not be here at all when you get to that stage. Yeah, maybe, let's hope not because you can have guests and stuff.
Speaker 3:So if anyone would like to come on and do a guest, please feel free we'll get them, we'll get them, but just just jump in, jump in, watch, watch the journey. Good for you, ben. You made it. Even with that, you still made it good for you, well done.
Speaker 1:Anyhow, my belly is. My gremlin is really going here yeah so I need to get some see to it, see to me did you?
Speaker 3:did you tell everyone where they could find us? They're all the socials all the socials okay facebook, the instagram, yeah to tiktok maybe sometimes youtube youtube likes.
Speaker 1:It's a lot of work youtube it's a lot of work.
Speaker 3:It's a lot of work doing these things. Got to do the video, then go to the thumbnails. It's a lot of work, so if you get the chance, if you want to bring all the kids around and watch as a family. I can appreciate that a lot of these topics are quite ugh.
Speaker 1:Yeah.
Speaker 3:I find them very interesting. This was an interesting topic, they're evidence-based, but for the average person they might just they might switch off a little bit. So it's just trying. Probably why the film's in, Probably why the film is involved in these episodes Just breaks it up a little bit, doesn't it? We can do everything Evidence-based practice, and then we can talk about a film Just so talented.
Speaker 1:Yes, you're quite dragging it on now, doll sweetheart.
Speaker 3:This can be snipped for socials. Oh, can I Just to remind everyone of the greatness here. Well, I don't even put a hand to me there, me Me. There's something for everyone.
Speaker 1:There is.
Speaker 3:Okay, there you go.
Speaker 1:I need to go to my fridge. Brilliant, excellent, cheers, goodbye.
