In 1972, Dr Atkins’ book came out
and I started following it and I lost a lot of post-baby weight.
And then the sugar addiction took over and I started falling off the wagon,
getting back on the wagon, falling off the wagon, having sugar and not having sugar.
In 2012, ‘60 Minutes’ did a story on Robert Lustig and ‘White Poison’
and I got David's book ‘Sweet Poison Quit Plan’ and I kicked my sugar addiction.
I didn't stop eating it. I just kicked the addiction and I haven’t looked back.
I actually was going down the lines of the ‘I Quit Sugar’.
My wife got gestational diabetes
and we found by cutting back our sugar content etc
we were able to get her gestational diabetes under control.
And then my journey started from there,
looking at more, impact of sugar, what it has on our diets
and then that led me down the Low Carb High Fat pathway
and just found it was a very easy lifestyle and I found very healthy.
I’m a dietitian and what I was taught at uni didn't really resonate with me.
Teaching diabetics to eat carbohydrates at every meal, didn’t make a lot of sense to me.
Also telling people to eat margarine which is highly processed and highly inflammatory
didn’t make a lot of sense either.
So I went on a bit of a journey searching for answers
and that was how I discovered Low Carb High Fat.
I first got interested in Low Carb with a patient coming in one day and he mentioned the ketogenic diet.
And I looked into this a little bit more and discovered the ‘Low Carb Down Under’ site and series of YouTube videos
and that became about a week-long tutorial.
I went sugar free 3 years ago and was still sort of battling a little bit with it and starting to get back onto alternate sugars, glucose and other things
and just did more delving and came across Tim Noakes’ work
and just loved his YouTube videos and the science of it was fascinating
and I thought, yep this sounds really interesting, tried that and knew that it was it.
Just felt so much better, sustained energy, loving it.
So I’m definitely a convert and just reading and learning as much as I can about it.
I’ve got an exercise science undergraduate degree and I was also a professional Iron Man from 2012 to about 2014.
And I dug a massive hole from myself at the beginning of 2012
because I was trying to follow the conventional High Carbohydrate Low Fat approach to athleticism.
And I was very lucky that I had my wife there doing her own thing on the side.
I sort of you know looked at her and sniggered and pooh-poohed and thought that's interesting
but you know I've done my science degree so I know what's right.
She ended up going to Ironman Melbourne and doing the race of her life
and I ended up slipping into a deep, deep hole.
I wasn’t very good to live with, my mood was shocking, just wasn’t good at all.
So she, from there eventually got into Low Carb High Fat,
and I followed along once I dug myself out of my hole.
Every single day for lunch, every single day, I have a rolled pavlova
with my own homemade raspberry jam, half a teaspoon,
and the pavlova is eight egg whites and it is beautiful.
Chicken breast, rump steak, beef troganoff, taco salad, homemade sausages, dim sims and my own homemade hoi sin sauce.
They’re all my favourite recipes; all sugar free, all low carb, all good protein.
Zucchini noodles, spaghetti bolognese,
I certainly like my bacon and eggs but I don't have that all the time, but I love my eggs.
Zucchini lasagna, my cheeses - brie cheese - big breakfast, avocado and nuts, macadamia nuts.
In terms of meals, very much everyday meals just away from the breads and the grains.
I really love coconuts. Coconut milk, coconut cream, coconut flakes.
I just love making smoothies with coconut milk and cooking with coconut in general.
As a bachelor, I don't actually do a lot of food preparation.
I'm very happy just to cook some basic meat or fish
and to put plenty of butter on vegetables and just to have a nice variety of satiating food.
It would have to probably be bacon like everyone else and homemade butter.
I've always been a foodie and I actually was a chocolatier, sort of am a chocolatier but not doing it anymore.
And so I love making things from scratch.
So I make my own butter, I'm just getting back into fermented foods now.
And so there’s so many foods that I'm loving
and I suppose the ‘Real Meal Revolution’ got me back into just beautiful cooking and just thoroughly enjoying it all.
My favourite food is wagyu.
I have a friend who has an island off my island state of Tasmania, it’s called Robbins Island, and they have grass-fed, hormone-free wagyu.
Now the sad thing is like with a lot of – I live in a beef, dairy industry
most of our animals are slaughtered and they only use 44% of the animal; the rest is just chucked out.
So I asked my friend John and Rachelle, I said, ‘What are you doing with the other bit?’
And they said, 'Oh just landfill'. And I said ‘Well can I have it?’ And they said sure.
So I picked up 30 kilos of wagyu fat for free.
You’re usually paying 60 bucks for 200 gram steak of the stuff.
So I’m sort of doing the world a favour in the sense that I'm making use of potential landfill.
But my word, if you can get your hands on grass-fed, hormone-free wagyu fat
it is just sensational, you fry it up. Wooshka!
I’ve dropped five dress sizes in 6 and a half months and it's all been visceral fat.
I’ve got more energy than I’ve ever had in my entire life and at 67 that's not too bad.
I don't exercise; I'm still burning visceral fat.
I don't want to exercise. I do walk. I power walk to the bus stop.
I power walk around Chadstone Shopping Centre.
That’s all I do and I'm on my feet all the time.
But the positives are I am now down to every 6 weeks with my osteopath.
The prolapsed discs in my back seem to have healed magically.
The blocked sciatic nerve – all those things, have just got better and better.
And it’s not just the weight loss. Every single thing I'm doing seems to be improving.
My skin on my face is just tighter; it’s as if I’ve had a face lift.
There are very few wrinkles which at my age I should be having.
Nothing. So all of it’s positive.
Look, I’m a runner, so that was probably one of the things that really interested me in terms of Low Carb High Fat
was they say you can run all day on fat, once you’re fat-adapted.
And that’s something I’ve certainly found.
I don't need to have anywhere near as much fuel when I run.
So in terms of calories it's nothing. I ran the Great Ocean Road Marathon 3 weeks ago.
Four years, I would have needed four gels. On the weekend, I had one.
And my running is as good as it was back then.
Time-wise I was equal to a marathon.
So definitley from my perspective, it’s really helped me in terms of sport and my recovery from the marathon was amazing, so much faster.
I have lost about 5 kilograms. I am just bursting with energy, so much more mental clarity.
It just is a really great way of eating.
Just over 3 weeks ago now, I completed a marathon, the Great Ocean Road Marathon.
I ran that faster than on [drinking] water which is basically because I was keto-adapted.
I could do that 45km run without 'hitting the wall' basically.
So I was very pleased with myself, given that up to that time I’d only ever walked about 8 kilometres as a daily routine.
So I believe the Low Carb has given me that athletic performance.
Probably the sustained energy would be the biggest gain that I've had.
I really used to ride the highs and lows of sugar ups and downs.
And now I just feel the sort of energy that I suppose I was looking for when I was starting to make changes
because I was dissatisfied without how I felt. It just didn’t feel right.
And now, gosh. It just makes a huge difference.
And also mental health: you know, anxiety, depression that sort of thing.
Having gone through a pretty rough time over the last almost 10 years.
This has just really helped with all of that. I have nothing negative to say.
The hardest thing is not trying to prothletize and teach everybody about it and talk to everybody about it,
because you have to let people find it in their own time.
That’s probably the hardest thing.
I’ve got friends and family who I know would benefit from it
and you kind of try and mention it but not drum it into them and yeah .. I’d love to do that.
I can ride my bike for 9 hours on 3 eggs. I can run 50k on a handful of nuts.
It just feels fantastic and there's no inflammation. You recover a lot better.
You don't get that slump that you get from any sort of intake of carbs.
And now that I'm not racing professionally, I’m only doing about a third of the exercise that I used to do,
so I’m spending obviously a lot more time doing my PhD.
Having that greater cognitive acuity has just been fantastic so that means I can get up in the morning
I train fasted so I just have a cup of coffee and go and I can pump out anywere up to to 5 hours sometimes with interval efforts in there
and then I'm doing my PHD of an afternoon through to the night and sleep like a baby.