Health and fitness gurus often push calorie counting and macros on their clients but what’s missing from their guidance? Nutritionist Paul Burgess speaks with Jay Campbell, explaining why clients need to understand food and its environment before anything else, and how his practice does exactly that. We also get special insight into food sensitivities and ketogenic diet tactics.
The show started with Paul giving a bit of a background about his interest in fitness and nutrition. His focus was always on having a long healthy life. After leaving the investment industry in London he began his work in the nutritional coaching industry.
Paul noted the big difference between the needs of a client in their 30s and a client in their 40s, but he stated that his process is the same for every client he works with. “Clients come with different goals but there are two things you need to do before anything, and if you are not doing those things then there’s no point going any further.”
Paul believes in first evaluating what the client is eating to flag any potential intolerances and sensitivities, then he likes to examine the environment that the food goes into. “If you’re eating crap you’ll never flourish properly or optimize anything in your system.” He goes on to add, “you can have the best diet in the world but if it’s not getting absorbed properly, and is compromised – you are still not going to absorb those nutrients and you’re still going to have problems.”
Paul went into detail the testing process his clients go through, as a way of ascertaining the diet adjustments they need to make. Paul looks at a three-month window of reactivity to a certain range of food and these findings give a closer look at the markers for health. The information simplifies the process of addressing organ health and a client will know which foods to use and which ones to avoid.
We turn our conversation to an example of the kinds of tests Paul would run and how he’d use the data gained from them. For the average person with a high amount of liver enzymes, lifestyle plays a huge role and the result would be non-alcoholic fatty liver disease caused by insulin resistance or sensitivity. “Once your liver is compromised in that way, it functions sub-optimally.” We also discuss the foods that are most reactive for a lot of people. Contrary to popular belief wheat and gluten are not number one on that list. Eggs, almonds, walnuts and whey protein are much higher on that list. Paul also stated that a lot of people are commonly intolerant to beef, potatoes and kidney beans.
Towards the end of the interview Paul and I touched on;
· The fact that calorie counting and macros are not the best ways to approach nutrition.
· The benefits of intermittent fasting for people who gain weight easily and struggle to lose it as fast.
· The ketogenic diet and how it can be used as a fuel source for your body.
· What Paul eats on a day-to-day basis.
Modern society has been ruined by additives, GMOs and environmental toxins and this gets in the way of health. Before considering a new diet, make the effort to have yourself tested for food sensitivities and any digestive problems that might curb any progress you’ll make in fitness and nutrition. The work of becoming healthier becomes much lighter once you’re empowered by this information.
Paul is the founder of Athletic Fitness & Nutrition, which he created with the purpose of being able to deliver the highest specification, most cutting edge physical training techniques and nutrition advice. In his mid 30’s he decided to turn his passion for fitness into his full time career and became a nutritionist and personal trainer gaining Diploma’s in Clinical Nutrition, Personal Training and Anti-Ageing. Visit to learn more or get in touch with Paul.
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