Sun, 24 July 2016
This week we welcome to the show Damian Kristof. He has a wealth of experience with 20 years in the health industry. He’s a nutritionist, naturopath, and a chiropractor. He’s also a highly sought-after presenter and speaker in the wellness industry.
On top of that, he has two successful podcast; The Wellness Guys & 100 Not Out. We had a lot of fun delving into topics from his time in the blue zone (the island of Ikaria), to the chemical – physical – emotional components of stress, to his views on nutrition. Enjoy…
Questions we ask in this episode:
Full Transcript & Video Version Here:
Hi. This is Guy Lawrence of 180 Nutrition. Welcome to another episode of The Health Sessions, where we cut through the confusion by connecting with leading global health and wellness experts to share the best and the latest science and thinking, empowering people to turn their health and lives around.
We are doing it this week with the super fantastic Mr. Damian Kristof. I have to say, this was a killer of an episode. If you’re unfamiliar with Damian, he has a wealth of experience. He’s been working in the health industry for over 20 years. He’s a nutritionist, naturopath, and a chiropractor. He’s also a highly sought-after presenter and speaker in the wellness industry. I’ve seen him personally speak myself, and I thought he was amazing. His in-depth knowledge of the body, nervous system, food functions, and responses, it’s all in there and it’s all in today’s episode.
[00:01:00] We hit him up with all sorts of stuff, from chiropractic therapy, the importance of it, it’s had a bit of bad wrap lately in the press and stuff. We’re just interested in getting his take on it, and the whole spinal adjustment, stress. What else do we go into? We go into nutritional stuff, from what he calls we should be looking at nutritional care, not nutritional scare, which I love the whole concept as well. His recent trip to, forgive me if I can’t pronounce this correctly, Icaria, sorry, Damian, in Greece, where it’s a blue zone, where people are living the longest on Earth. He spent 10 days there, and what he learned from that experience, too.
[00:02:00] Sit back. This is going to be awesome conversation that we just had with him. I also want to give out a shout out to Alita T., who’s just left a review on our iTunes page. She says, “Just loving Guy’s podcasts, our guests’ interview style, wealth of knowledge, and passion for wellness. Oh, and the theme music.” That’s cool as well. That theme music took me ages to put together 4 years ago. Still going strong. “100 out of 10, Guy’s. Brilliant. Can’t think you enough.” I can’t think you enough either for a review like that. That’s really appreciated. As you always hear me say, these reviews help us get rank in iTunes and internationally, as well. Also by subscribing to your iTunes channel and 5 star rating. If you could just do one of them things if you remember, during our busy days, it just helps other people find these podcasts, too.
Anyway, let’s go over to Mr. Damian Kristof. Enjoy.
Hi, this is Guy Lawrence. I’m joined by Stuart Cook, as always. Hi, Stu.
Welcome, mate. Our awesome guest today is Mr. Damian Kristof. Damian, welcome to the show.
Hey, Stu. Great to be here. Thanks for having me.
[00:03:00] No worries, mate. It’s been a long time coming. I’m very excited to have you on. I’ve been doing my homework the last couple of days. I thought, “Boy, this boy has got a lot of strings in his bow.” You are a man of many talents, mate, and I’m looking forward to unearthing them today over the next 45 minutes or an hour, something like that.
There’s a bit to talk about, isn’t there? I saw your list of questions. I was like, “Wow, far out. There’s heaps there.” I’m happy with that. That’s great. I’m really looking forward to sharing with you guys. It has been a long time, but I’ve watched from afar what you guys have been up to, and I love it. Obviously, we’re traveling very similar paths, so this is potentially going to be great for everybody.
Yeah. I’ve always been kicking off the show lately, mate, with, if you were stopped by a complete stranger on the street, and they asked you what you did for a living, what would you say?
[00:04:00] On a Facebook stalker. That’s what I do for a living. Apart from that, I spend my whole life helping people do a better job with their health. That’s my modus operandi. I’m motivated by seeing people do a better job with their health. Obviously, I run Forage, which is my music company. I’m a chiropractor. I’m one of the wellness guys, so I’m with the podcast network The Wellness Catch. I speak around Australia non-stop on food and nutrition, lifestyle, stress, and all of the above.
Yeah, right. I actually found out last night, mate, and I had no idea about this, but you were actually a bit of a New Zealand TV celebrity at one stage, as well. Is that the case?
[00:05:00] Those were the days. That’s when I had hair. That was amazing. That was good fun, actually. I filmed a TV show while I was over in New Zealand that highlighted healthy living, and what people would call today paleo were the principles that I shared with people back then. Before paleo word was trendy, I was just sharing with people, “This is how you do good health.” That got a brand name. Now it’s called paleo. The TV show was called Downsize Me. For three and a bit years, we helped over 50 people lose more than 3 tons of weight.
Wow. That’s incredible. Just for our listeners as well, we always like to get a bit of background and a little bit of depth to whoever we bring on the show. Where are you from originally, and what led you into this whole world of health? You’re an extremely qualified guy, with all these different qualifications. There’s got to be a sheer passion there to go out and actually study and get all that, because it’s bloody hard work doing all that. Can you fill us in a bit?
[00:06:00] Yeah. I grew up in very humble beginnings. I grew up in a really poor neighborhood in a suburb in Melbourne called Dandenong. Dandenong is a really low socioeconomic area. At that time, we were 33 Ks from the city. We didn’t know that many other suburbs were in between, because we just didn’t travel. We used to have bread delivered to our house in a garbage bag by the St. Vincent de Paul. They would bring it to us, and we’d scrummage. We’d go to the bottom of the bag and see whether or not we could find ourselves a cheese roll, or a cheese and bacon roll. Even if it was 2 or 3 days, we’d whack it into a microwave, and that would make it fresh. That was my nutritional starting. That’s where it began.