Whole & Healthy

On this episode I have the pleasure of sharing it with James Jones, a professional barber living in Glendale, Arizona. James has been vegan since 2019 and has been continuously researching nutrition in one way or another ever since. His journey into plant-based living happened by chance when he acted on a recommendation by a customer to watch a documentary on Netflix called 'What the Health' by Kip Anderson. Little did he know that documentary would happen to change his diet and life for ever!

James is a self-motivated avid learner who has learned to become passionate about health and nutrition; the more he learns, the more he wants to learn. This has enabled him to transition from a Standard American Diet (SAD), through junk food veganism, to becoming a whole food vegan, and finally a raw fooder!

Tune in to learn more about how he did it and what lessons you can learning from James if you’re just starting out in your transition to plant based living. His journey will not only surprise, inspire, motivate, and educate, but it also tells a beautiful story of how if we stay open enough to possibilities, even if we don’t know what we’re looking for or why, we might just find an aspect of life and wellness we never knew existed!

Connect with James on: Instagram: @Realtrimjones, and/or Facebook: JamesEarlJones

On today's episode of the Whole & Healthy Podcast I’m joined by Peggy White, a holistic nutritionist living in Victoria on Vancouver Island in British Columbia, Canada!

Peggy adopted a vegetarian diet when she was just 13 after being grossed out by the look and idea of eating meat despite growing up on the family beef farm with her parents and 5 siblings who were all meat eaters! Having not received a great deal of support from her family on being vegetarian and her meat free living, Peggy became a budding self-educated nutritionist at a very young age.

In 2016 Peggy was experiencing quite severe gastrointestinal distress and sought all kinds of help to solve her symptoms and seek a diagnosis for her health concerns. She got so sick she was losing weight, hardly eating, and feeling full after just small amounts of food.

Peggy persisted with getting help and was eventually diagnosed with Small Intestine Bacterial Overgrowth, aka SIBO. After receiving a short dose of treatment, Peggy recovered and has never looked back.

Indeed, her journey into plant-based living took her into the wonderful world of whole food plant-based living and she now supports people with many gut health issues, as well as chronic mental and physical diseases such as diabetes, and depression.

Peggy can be contacted via her website at http://www.guthealthy.ca

On LinkedIn: https://www.linkedin.com/company/gut-healthy/ / https://www.linkedin.com/in/peggy-white-a9a07b2b4/

Facebook: https://www.facebook.com/people/Gut-Healthy/61556257446361/

Instagram: https://www.instagram.com/peggy.guthealthy/

Today on the Whole & Healthy Podcast I’m joined by Hunter K Smith, a creative, artist, Advanced sound therapist, horse lover, and a lover of life! Hunter, originally from Dublin and living in Perth, Australia, has endured a catalogue of serious health challenges in her life.

On the podcast we discuss how plant-based nutrition has provided so many solutions to not only her own health recoveries, but also that of her husband and horses!

Contact: www.hunterksmith.com

Book: Hunter K Smith: Creating With A Bang; Are you for sale?

Hunter can also be found on Instagram and LinkedIn

My special guest today is Graham Henry originally from York in the UK and now living in Berlin.

Graham’s 35-year struggles with overeating and being severely overweight started around 11 when his parents were concerned, he was putting weight and took him to see his doctor who described him as obese and prescribed a diet.

At his heaviest, Graham was 115kg and his lifestyle was significantly affecting his health.

Tune in to learn more about what surprising solution to not only losing weight but also reversing his obesity, high blood pressure, high cholesterol, anxiety, panic attacks and difficulty breathing, transformed his life and career!

Graham can be contacted via the website https://www.henryandhenryeu.com

And also on Facebook: Henry & Henry The Vegan Breathing Coaches

And Instagram: henryandhenryeurope theveganbreathingcoaches

My special guest today is Annette Henry who suffered with severely painful symptoms of endometriosis. Towards the end of the 1990’s she had major surgery to try and resolve her symptoms including removing a large cist on her ovary, but unfortunately, the results were not long lasting. To avoid further trauma of having another operation she sought alternative avenues to resolve her symptoms more fully.

Learn more about how Annette unexpectedly came across some simple dietary solutions to eliminate foods that led to the reversal of her condition, and how after becoming ill with chronic fatigue after contracting the flu, she became inspired to support others to adopt a whole food plant-based lifestyle and improve their breathing patterns as a vegan breathing coach, for improved health and well-being.

You’re listening to the Harmful eating and how to eliminate it podcast, I’m your host Karen Bartle, behavioural change and resilience health coach and this is Annette’s story.

Annette can be contacted via the website https://www.henryandhenryeu.com

And also on Facebook: Henry & Henry and The Vegan Breathing Coaches

And Instagram: henryandhenryeurope and theveganbreathingcoaches

In today’s episode I’m joined by Julie Kleinhans from Arizona in the USA. Julie experienced overeating and binge eating from an early age, which over several decades took its toll on her body and caused her to pile on the weight.

In her forties, after having 3 children, and countless attempts to manage her weight and her eating, she knew she needed to act as her weight had reached 220lbs and she was suffering with chronic pain and finding it difficult to walk.

Julie found a solution that fit in with her values and worked effectively for her. She gained her freedom to become 90lbs lighter and more importantly, keep her at an ideal healthy weight for over 16 years! Julie now uses her Christian based program to help others in the same situation who want to sustainable lose and stabilise their weight and improve their health and well-being.

Listen in and learn what it’s like for someone living and suffering with a chronic overeating problem and what eventually led to her recovery and has influenced the work she does today to help others with this disorder.

Welcome to the Harmful eating and how to eliminate it, I’m your host Karen Bartle, behavioural change and resilience health coach and this is Julie’s story.

Julie along with her husband Tony, hosts the Christian centred podcast and membership program Reshape and Recovery from Overeating. Julie can be via email [email protected] through her website www.reshapeandrecover.com

In today’s episode I’m joined by Rose Huxford originally from California and now living in Bellingham, Washington State. Soon after she finished nursing her first born, Rose found herself having to take action to prevent her son’s picky eating from causing him to become severely malnourished.

Her resilience and dedication to helping her son led to her upskilling as a home baker which was more affordable for the family budget, and where she could pack in lots of good plant-based nutrition using natural healthy ingredients without him resisting it.

This was game changer, as was a realisation that her own self-care was being neglected by her focus on building the family business and dedicating her life to her children.  She wasn’t eating well, gained a lot of weight, and after a lifetime of experiencing misdiagnosed symptoms, she had a serious acute epileptic seizure leaving her in urgent need of a large dose of her own nutritional and lifestyle medicine!

Rose can be contacted at her website at: https://www.rosehuxfordlovestobake.com/  and on Instagram: rosehuxfordlovestobake 

Welcome to the Harmful eating and how to eliminate it, I’m your host Karen Bartle, behavioural change and resilience health coach and this is Rose Huxford’s story.

Rose can be contacted via email [email protected]  through her website www.rosehuxfordlovetobake.com or on Instagram at rosehuxfordlovetobake

Hi, I’m Karen Bartle and I’m your host of Whole & Healthy. In todays episode I’ll be sharing my story about being brought up on a full-on meat and dairy diet, what a key game changer it was to transition to a plant-based lifestyle and why ingesting meat can be harmful for our health. 

Back in the early noughties Paul and I were gradually reducing our reliance on meat and fish. Even though we were both brought up omnivores, neither of us were ever big fans of the look, feel or smell of meat and fish, especially the smell of burning animal fat, and we hated the mess of washing all the excess fat from the tray down the sink afterwards.

Every dinner in my house growing up had to have some form of meat on the plate and we were strongly encouraged from eating it before anything else. Being a low-income family, it was seen as a luxury almost, especially since it was the thing that cost the most and took the longest and most effort to buy and cook. We were a family of 5 and mum used to cook for everyone and every Sunday she always cooked a family roast.

I remember the condensation building up on all the windows in our house where the only source of heating was a gas fire in the living room, and the smell of burning animal fat roaming into every corner of our 3-bed terrace  seemingly lingering for hours.

Dairy and animal fats were a huge part of our diet, we would always be eating something containing cheese, eggs, milk, butter, lard, and the fat from the Sunday roast would be refrigerated for our suppers and snacks to put on white bread as dripping with plenty of salt piled on top.

When Paul and I made the decision to reduce our reliance on animal products it led us to eventually eliminate all meat and fish, but not dairy. This somehow wasn’t something Paul and I felt the need to eliminate at the time, in fact not until much later after surviving our world traveling for 9 months as vegetarians and had settled in Australia around 2014.

Whilst we did care a lot about preventing and addressing cruelty to animals when we saw it, we didn’t perceive ourselves to be avid vegans. We just didn’t like the idea eating and cooking dead animals!

Travelling for that 9-month period as vegetarians wasn’t easy  for us at all. We ventured to all corners of the globe where a few places were very accommodating especially where we organised it in advance and had guides supporting us, but it was very challenging most of the time when we had to forage for our own food.

We can’t remember what the trigger was to decide to go fully plant based, but we do know that we were getting more and more concerned about finding that we were eating foods containing animal derivatives such as animal rennet, gelatine, Isinglass, crustacea, and milk. Once we realised that animal rennet was produced in the stomach of ruminant mammals including cattle, goats, and sheep, gelatine was manufactured by processing animal bones, cartilage, and skin from dead cows or fish, Isinglass is a form of collagen obtained from the dried swim bladders of fish, we could wait no longer and we had to go all in with a plant-based diet!

We started paying a lot of attention to ingredients listed on the back of products, and since Australia, we realised that products that you would ordinarily perceive to be animal free on the front of the packet or bottle, showed as containing dairy or animal derivatives in the ingredients, or didn’t actually mention it at all when it did turn out to contain it. There was only one purely plant-based cheese we could find in Australia that didn’t contain animal rennet and it tasted pretty disgusting.

The game changer for us in eliminating meat in the early noughties was the smell of burnt animal fats spitting around the oven or grill and lingering in the house for hours afterwards, and the amount of fat that was left on the tray when it came out of the oven. We knew this couldn’t possibly be healthy and good for us, but neither could we bring ourselves to eat it raw or rare due to the health risks of eating undercooked meat.

I remember the controversy in England in the 80’s and 90’s when the cows were being culled in high numbers and piled high ready to be incinerated due to contracting CJD and mad cows disease. It was appalling to watch it on TV and learn how preventable these conditions could have been with the right animal husbandry. It was a worrying time and it no doubt planted many a seed for so many people worried about how eating this meat could have implications for impacting their own health and well-being.

I sensed as a child that the aroma of meat fats infusing the house for hours didn’t feel good, neither did the dripping we ate on white bread piled with salt either. Paul and I were pretty repulsed by the time we decided to eliminate meat because of the amount of fat coming out of the meat on to the tray. We used to say well at least it’s not in our bodies, but of course it was, and much worse than that, cooking meat at high temperatures can be carcinogenic due to the formation of harmful compounds which have been linked to an increased risk of various cancers, including prostate cancer and colorectal cancer.

Ingesting animal fats has long been known to be associated with health risks due to their high content of saturated fatty acids and cholesterol, which are linked to conditions like atherosclerosis and cardiovascular diseases, both of which significantly contributed to my parents demise.

Studies have shown that increased intake of animal fats, particularly from sources like butter, can lead to elevated levels of blood cholesterol levels ultimately contributing to metabolic disorders (such as obesity, high blood pressure, total cholesterol and triglycerides, insulin resistance, and decreasing HDL (good protective cholesterol), which puts us at increased risks of developing strokes and heart attacks both of which severely impacted my parents health, causing suffering over many years.

We hope and feel sure that by eliminating all meat and fish in 30’s and then dairy products in our 40’s and 50’s, we are significantly mitigating our risk of traversing the same trajectory of my parents, their parents, and no doubt their parents parents, to prevent premature death and disease from the same non-contractable lifestyle diseases they unfortunately succumbed to.

To be sure to stay tuned to this Harmful Eating and how to eliminate it podcast please remember to  subscribe. That’s all for now, thanks for listening and until next time bye for now.