Shaun Newman Podcast - #826 - Sherry Strong

Episode Date: April 7, 2025

Sherry Strong is a food philosopher, chef, and nutritionist. She is the author of "Return to Food," a book that outlines her anti-diet approach to health, and the founder of the Sweet Freedom Project, which helps people overcome sugar addiction. Sherry has held notable positions such as the Victorian Chair of Nutrition Australia, Melbourne President of Slow Food, and co-founder of the World Wellness Summit. She is also an engaging speaker, having presented at events like TEDxTokyo 2009, and works with a wide range of clients, including elite athletes, CEOs, and celebrities, to promote wellness and productivity through better nutrition. Cornerstone Forum ‘25https://www.showpass.com/cornerstone25/Get your voice heard: Text Shaun 587-217-8500Substack:https://open.substack.com/pub/shaunnewmanpodcastSilver Gold Bull Links:Website: https://silvergoldbull.ca/Email: [e-mail] Grahame: [phone]Bow Valley Credit UnionWebsite: www.BowValleycu.comEmail: [e-mail] Use the code “SNP” on all ordersProphet River Links:Website: store.prophetriver.com/Email: [e-mail]

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And one final thing before we get to the tail of the tape, I have a new website, the shan-neumanpodgest.com. And I'll be curious to know what you think. If you've got guest suggestions, go there. It's a nice and easy, boom, done. And, well, everything you need to know. Curious your thoughts.

I think PlanetCom has done a fantastic job. I think it looks super sharp. But we'd love to hear your thoughts on it. All right, on to that tale of the tape. She's a food philosopher, chef, author, and nutritionist. I'm talking about Sherry Strong. So buckle up, here we go. Welcome to the Sean Newman podcast.

Today I'm joined by Sherry Strong. So, ma'am, thanks for hopping on. Thanks for having me, Sean. It's an honor. Now, it's the first time you've been on this show. So I guess I just want to start by hearing a little bit about yourself before we get into anything sugar-related or, anything to do with junk food and all that jazz. Tell us a little bit about yourself. I was saying

before we started, I'm like, you're from Alberta? I could have swore everything I read had you in Australia, Vancouver, etc. But maybe just tell us a little bit about yourself and then we'll get into the topic de jour today. Sure. So I was what you call a celebrity chef nutritionist in Australia. I lived there for 22 years. I was a head chef at restaurants. I was the Victorian chair of Nutrition Australia, the Melbourne president of slow food. And I was on television and media, so I wrote for glossy magazines and was featured in magazines and became a professional keynote speaker speaking on food philosophy and helping people perform better in the corporate arena through giving the body the fuel that it was designed to consume. And so I came back to Canada.

I had a holistic cooking school in Melbourne. I came back to Canada based on intuition to Vancouver in 2011, opened up. I started teaching at the Institute of Holistic Nutrition and opened up a holistic cooking school and entrepreneurship program for nutritionists in Vancouver. And then I published a book called Return to Food, How Going Back is the Way Forward, Mariel Hemingway, who's a legitimate health and well-being author. She's authored seven books, did the forward for that. Theo Fleury and Brett Wilson.

endorsed the book. They were clients of mine. I helped Theo reverse his crones. And I've been helping people get off a sugar by returning to eating real food. So no gimmicks, no pills, no potions, no deprivation, just helping people develop a natural way of eating and also working with the mental, emotional, and spiritual drivers that go behind all of that because diets are not enough to get people off of sugar and junk food. You need a much more comprehensive approach if you really want to beat sugar and junk food addiction. And so then in November 2020, I came to Alberta. My parents' next step was to go into a home. My mother was disabled by a fluoroquinolone antibiotic. She meant to heart kidney and liver failure. And when she came out of it, she was disabled. She couldn't

use her hands properly. She had most beautiful handwriting, made the best apple pie, and she you could no longer walk on her own. And so my dad was caring for her. And their next step was a home in November 2020. And we all know what that would have been like for them. They did not want to get the shots. And my mother, she said, I wouldn't mind if the shots killed me, but if they made me more disabled, that was her biggest fear because she said, I can't even kill myself.

So they, I moved in, moved them in with me. I found a house. and cared for them in the last three and a half years, and they passed away five months to the day of each other. And now I'm back to work, helping people with sugar and junk food addiction. Well, A, I said it before we started, but my apologies on your parents.

That is a, man, if that is in a horrific story of, I can't even kill my, like, that is just, oh, that's heavy. Yeah. When it comes to food, you know, I'm a foodie. I love food. It's probably, you know, when you're like food addiction, it's like, well, I can understand. I love good food. I just, I love good food.

And that, that entails every aspect of food from, from junk food to like, you know, growing up at a farm, fresh potatoes right out of the garden, right? Like, there's a lot of good food out there. And I like get my hands on it. So walk me through this. You know, if you're talking to the person today, what is, what is some of the things, I don't know, that stick out to you immediately. So there's two things that's really important about how I approach things that are a bit different.

So I don't know, I have no proof of past or future lives, but if there is such a thing, I know I came to this incarnation for the food. I am a food lover. My first holistic cooking school was called the Food Lovers Workshop. I was the Melbourne president of Slow Food. I love good food. So but here's the distinction. I'm also one of the people who would rather live to 100,

chocolate than 120 without chocolate. Okay. So for me it's about quality of life, not quantity of life. But the problem is, is that for the last 50 years, what we know is food and you growing up at the farm with fresh potatoes, you know that's a very different experience to buying potatoes in a supermarket. The landscape has changed dramatically on many levels. So I lived in Melbourne and Vancouver where I could get organic food year-round at farmers markets to moving to northern Alberta where the farmer's market I was at had 170 stalls and only one of them was actually certified organic. So the distinction I make is that we're sold a lot of stuff that's called food, but it's lost the integrity of real food. And when you eat real food, your body resonates.

and feels and knows it. And the other thing that's happened in the last three years, I used to be able to feed my parents and myself well for $150 a week. I'm struggling now to feed myself for that on that budget well. So there's accommodations and things right now that we're dealing with that in human history, we've never really had to deal with it. In the 90s, when I was studying at Deakin University, the early 90s, I learned about nanotechnology in our food.

And one of the interesting things I learned was that, so one of the things they were using it for, in Australia, it's really hard. They're convenience stores that are called milk bars. They would have chocolate bars, you know, on the shelves of these little places that would melt in the summer. They created nanotechnology that coated the chocolate bar that stopped it from melting and natural.

So, and my argument when I would be talking to professors is like, you know, what's happening with this? Why are they do? Like, how are they regulating it? And they're like, well, there is no regulation. Because it's so small, it's not really a concern. It doesn't make a difference. I said, well, if it doesn't make a difference, why would you be adding it to it? You know, like it's clearly making a difference. But since, you know, early 90s and possibly before, they've been adding things to our food, nanotechnology, and a lot of the technology that a lot of people are so proud of themselves resisting, injecting into their arm is now actually going into our food.

And we're unwittingly consuming technology that's making us sick, it's weakening us, it's dumbing us down, and it's highly addictive. So then you're in this situation of, I can resist this, but I really struggled to resist going through the drive-through, et cetera. Yeah. So that's my concern, excuse me, my concern for people. people is that we're consuming things that are making us sick, weak, dumbing us down, and more controllable unwittingly, and the struggle to give it up is real. And information alone doesn't

necessarily help you. I mean, I had a reporter, lovely person come to one of my one-day workshop live events, and I go into great details about, you know, the chemicals and toxins in McDonald's. And then they posted that they went to McDonald's and they were really offended that they charged 15 cents for the bag to put their food in. And I was like, well, that is a real pity because that bag's likely the healthiest thing about a McDonald's meal. Okay. You've got to talk to me about this nanotechnology for a second. Because I'm like, everything I've read about our supermarket food, for lack of a better term, is lots of it. gets sprayed with different things to help give it appearance so that it looks a certain way appealing to the consumer or that it helps preserve it for longer. Yeah. But I do, I guess I want to start

with nanotech because I'm like, in my mind, I think of like these little robots running around somewhere. Like that's in my brain when I go to nanotech. What do you mean by nanotech? Well, you can create any substance in a nano form. Excuse me. I need to take drink water. So from my memory, and I was studying it in the 90s, I believe a nano, one nanometer is one, like if you think about a hair fragment, it's like there's one 14,000th of the thickness of a human hair. Absolutely tiny. Yeah.

Invisible to even most microscopes. Sorry. Tickly throat. Yeah. So it's tiny, but you can create anything in a nano size. And my concern with it is that I believe our bodies are infinitely intelligently designed. I don't believe it's a freak of evolution. I believe there's an intelligent design.

And the blood-brain barrier was created for a reason. So creating a technology that you could never exist in nature. It can only come about from elaborate processes in a laboratory with machinery. To create anything at a nano-sized structure that can permeate the blood-brain barrier, we do not have enough public information to understand the ramifications of it. So a lot of people in the supplement area are like, oh, there's nano silver and nanoglutathion. And I'm like, I'm not certain that that's a good idea just because of the infinite intelligence of the human design. So just because it's a healthy thing or, you know, it is a substance in nature, once you create it in a nano size, it's no longer natural.

Like, do you know what I mean? That if you can't create that in nature, if it requires complex processes, it's like genetic modification. A lot of people say, well, we've been genetically modifying plants for years. No, we've been hybridizing them. And that you can actually do in nature. But genetic modification is something that can only happen through elaborate processes in nature. And so it's no longer natural. It looks natural, but it's no longer natural.

Yeah, it makes sense. I'm just like, people are going to have to forgive me on this side. I'm like, I'm trying to think of a one 14,000th size of whatever that is on a chocolate bar so it can't melt. I'm like, so what is it? And that's a good question. And we were never told. And a lot of that is proprietary information. So a lot of the problem that we have right now is access to.

information that were blocked on a lot of things, proprietary information. So to give you an example, in the 90s, when I would be speaking to audiences, I'd hold up a picture of chicken McNuggets, fries, Coke, or a milkshake, and a Big Mac and an apple pie. And I would ask the audience, if you were to combine all the words in the ingredient list, how many do you think would be in this three-course meal at this restaurant. And most people would say 100, you know, and thinking that they would be, you know, maybe even exaggerating.

Well, in the published list at the time, there was over 600 words in the ingredient list of that three-course meal. That doesn't include the fact that the lettuce grown is grown with chemical pesticides, synthetic fertilizers, both things that you'd never find in nature. And once it's picked, it's sprayed with a cocktail of 11 different chemicals, none of which makes it to that ingredient list. It doesn't include the fact that the burger that's being cooked on a stainless steel grill

has a charred grill flavor and that flavor compound can have up to 400 different ingredients in it. And you as a consumer have no right to know what's in it because that recipe is patented, protected. So when it says 600 words in the ingredient list, well, it's actually like, thousands and that's just what we know of there's a lot of information in you know that goes into our food there's over 10,000 chemicals that are routinely used in our food that's actually legal you know and none of that has been actually properly safety tested and certainly like most of those chemicals have never been safety tested and they've never ever done a safety test on how those in

conjunction with each other actually interact in the human body it would be impossible, you know, for them to do that. And of course, for commercial reasons, they have no interest in doing that work. So you're big, well, not you're big, what I'm taking out of this is don't eat McDonald's. Probably don't eat fast food. I feel like that's been a, I don't know, well discussed. Has it been well discussed not to eat fast food? I think the convenience of it of where society is at is the, is a, is, is, is, is, is, is, is, is, is, is, is, is, is, is, is, is, is, is, is a bigger argument that probably most don't want to have or don't have time to have even, right? Yeah.

Certainly when you go back to, you know, you're talking about you and your parents could survive on $150 a week grocery list to eat healthy. And now you're hardly doing that as by yourself, I think, by yourself. You go, now imagine a family of four or family of whatever number you want to stick there. And at times they're like, yeah, that's great. I don't know what else to do, right? Yeah. Yeah. And that's, you know, 200 years ago, it was simple.

It was hard, but it was simple to figure out what to do. Now it's much more complex to actually figure out. Even though technically feeding yourself naturally now is physically easier than it was 200 years ago, trying to figure it out when your life. is very much consumed and busy, that's where it becomes really tricky, right? So, and that's one of the things that I actually help people navigate is how do you actually go from a highly processed world and a level of convenience to actually putting in the effort in a way that's not going to, you know, overrun your life. So in nature convenience, so one of the, one of the tricky

things for people right now is that the very instincts that helped us survive as a species in nature have now been hijacked and weaponized against us. So in nature, to find the most convenient food source was a really, you know, smart thing. And it helped us get more food when in nature, in a natural environment, we were most likely more often than not in deficit, right? So convenience made our lives so we actually had more food, we weren't as likely in deficit. Works for us in nature against us in the supermarket because the things that are most convenient are harder to obtain. Same with our, you know, natural desire for high energy food. So the, you know, the sugars, salts, fats, proteins, all those things we're giving stronger

physiological desires for. So we work harder for it in nature. That works for us in nature in a natural environment because the high energy foods, you would often work off in the process of procuring them. So there was always a deficit. That's why there was never obesity in a natural environment except for maybe nobility or a king where lots of people were providing them food. But when you're providing food for yourself, that's really, you know, difficult to become overweight. So in nature, the high desire for those high energy foods is good in the super market, it works against us because especially now, those high-energy foods are infused with what I call the lethal recipe. So refined sugars, oils, salts, grains, and chemicals. So once you take

a food that in nature, your body, one, it would be hard to obtain a lot of it. So think about wheat. Like imagine making a chocolate cake from scratch in nature and you had to grow the wheat, thresh the wheat, you know, dry the wheat, all those things, grind it. You would work off a lot of calories just doing that, right? So, and I was branded as a food philosopher for over 20 years because I developed philosophies that help people understand how we're actually meant to eat as the human species. So one of those things was nature's principle, that which is most abundant in nature we require the most of. Think about air, water, vegetation versus harder to obtain in nature. It's harder to obtain, but we're given stronger physiological desire, so we work harder for it.

which is not available in nature, not only to be not needed. It's most likely harmful to the body in the planet. So that whole thing about sugar, salt, oils, and fats, we've given these stronger desires for great nature. But in the supermarket, especially now, they have been processed just like when we take opium sap. In its natural state, it's not highly addictive or toxic, gives you a mild like opioid rush.

They apparently in Iran at funerals, they take the sap, they dry it, they grind it, and they sprinkle it in tea at funerals, you know, just much like we've been to have a glass of wine. But when you start to cook it, you reduce the macro-micronutrients of it. You remove those macro-micronutrients of it, which is the purification process. Those are also the things that help cushion it when it's in your body, and there's lots of functions with it. So you take that out, you make a pure white substance, heroin, it becomes highly addictive

and toxic in large amounts. The same thing happens with coca leaves. You chew on them if you've ever been in South America. You chew on the coca leaves. It gives you a little buzz, but there's not highly addictive. You process it the same way you take that opium sap and turn it into heroin, the coca leaf into cocaine, and it's addictive and toxic in large amounts, right? So, and the level of addiction happens where you increase the amounts, the more exposure you have to it. So the same thing with refined sugar. If you've ever had cane juice, that's freshly crushed and expressed, it's hard to drink this much of it.

Like there's so much nutrients in it. And it's just pure sweetness. It doesn't have a real strong flavor. It's just like drinking a glucose kind of water, that your body just said, I've had enough. But once you put it through the same processes as you do the opium sap and the coca leaf and turn cane sugar or beet sugar into refined sugar,

it becomes highly addictive. and toxic in large amounts. And so here's the thing. We have brain scans that show that refined sugar lights up the dopamine receptors in the brain eight times more than cocaine. So then you take this genetically modified version of it, highly refined, and you put it in everything,

including dried fruit, like the most absurd places you'll find refined sugar. And now you have a population that's highly addicted to the substances, and you add the sugars, oils, refined, you know, refined sugars, oils, salts, chemicals, grains, and you have a food system that not only is addictive, but all the nutrients have been removed from it. So the things that actually bring intelligence and nourishment and protection

to give your body the building tools that it can, it needs, requires to function healthily and optimally, they've been removed. And in some cases, they add in, you know, enriched of vitamins, of synthesized vitamins, which can actually have the opposite effect of a natural vitamin that's naturally occurring in a food. And you have a population that are eating a volume of food. They're eating because they think the volume will fill them up when, in truth, our satiety cues are actually connected to nourishment, which is why when you have a truly healthy diet,

it doesn't actually require a volume of food to nourish you if your food is natural and full and nutrients. But now you've got people who are having a volume of food with the nutrients have been taken out of it. So one, your body, when your food is nutrient deficient, will tell you to eat more to compensate for the lack of nourishment. So you've got that. Then you've got the addictive properties. And, you know, so we've got a population now that's acclimated to nutrient depleted food that's highly addictive. They're eating a volume and wondering why they're hungry or going back to the cupboard and peckish, you know, an hour after. their meal, if even that long.

So what is a person supposed to do? Yeah. Well, that's why, that's why, that's why I work with people and help people to actually strip all of that back and start to actually understand that it's not just a physiological issue and problem that we have. We now have mental, emotional, spiritual, and, and emotional drivers that, you know, that drive us to the, food in an unnatural way. So we're now eating more often for comfort because the lives that we're

eating are no longer natural. So it's a slow process of stripping back. And what I found is when I worked with clients and I told them, eat this, don't eat that, they had this level of success. When I got them into the kitchen, sourcing and preparing their own food, they had kind of this level of success. When I helped them understand how we're meant to eat as the human species by understanding a philosophical approach to how we're meant to eat as the human species based on studying the healthiest cultures on the planet, of which there is no one universal diet. They're universal principles in how they ate, but they were all over the spectrum, from vegans to Inuits, who 80% of their diet was seal blubber. There were commonalities between how they ate, and that was

the absence of processed food. So once they understood that and they could walk into a supermarket and understand, okay, this is, this is going to be my best option, but if I go here, I'm going to perpetuate the problem. But then what I, what I found is, and this was long before I was familiar with, was introduced to Gabor Mate's work, is when I started working with people to understand the mental, emotional, spiritual drivers with people, I realized that there was toxicity in each of those quadrants of life, not just the physical, right? And once I started to work with people to remove toxic mental, emotional, spiritual influences, making changes in the physical became much easier. And once we started to nourish mentally, emotionally, spiritually, and physically, it all

worked together to help people make the transition more elegantly. So I run an eight-week online program to help people get off of sugar and junk food. We don't have you do that until week five. what we do is we get you prepared we get your house prepared your kitchen prepared your shopping how you actually prepare recipes you know and then we also get you mentally emotionally spiritually fit and ready to then do a 21 day sugar-free challenge and then once people do this 21-day challenge after doing the preparatory work for four weeks the comment that we get all the time is it was so much easier than I thought. And it's because the diet is not actually the key to everything. It's part of a process and a puzzle. And I think, you know, over the last four years, we can see how lives of being

constructed to keep us busy, to keep us distracted, you know, to keep us sick or weaken us or weaken us through addiction, right? So that when it comes, like you're asking me, How do I change? It's all overwhelming. So if people know, oh, I'll just get a diet or I just get a pill or this supplement will do it, you know. The quick fixes never work. When we work with people, we have an eight week program, but you're welcome in that, you know,

when we roll it out for life because we know it's not something that you're going to just magically cure in eight weeks. have dramatic turnarounds and shifts. But unless it becomes, this is how I do life, if it's just a diet that I'm going on to lose weight or to achieve a certain result, you'll only ever have that result while you're doing that. And if you're just doing the diet based on willpower, you know, then you're not actually changing the underlying drivers, you know, the subconscious drivers of what's actually causing you to eat foods that most of us know if we go through McDonald's. We're not actually nourishing ourselves, right? But until you understand why, the why, and bring your

life into more of a kind of a natural harmony of how we're actually meant to not just eat, but live, it's always going to be much harder than just using willpower than actually working from cause. You mentioned universal principles, not just one single diet across the, And then with the universal principles, I guess, you mentioned they all lacked processed food. Is that the only universal principle that, like, is that similar across the board? Is there any other universal principles that come from different cultures or areas and what they put in their diets? Yeah. Sorry, I just had a, I'm so excited that you're asking these questions because it shows you're really present to the information.

I appreciate that. And that's a great question. So one, it is the absence of what I call the lethal recipe, so highly processed foods. But they also ate using the acronym slow, not that they were conscious of it, just nature, delivered it this way. They ate seasonally, they ate locally, they ate organic, the absence of chemicals. And they ate as close to whole as possible. And that's the common denominator. So people are saying, oh, vegans are bad or carnivores are bad.

you know that's just another thing to divide us and polarize us the reality is is that the human species was designed to survive so the body can make everything it needs when it's not being poisoned when it's being nourished with the exception of vitamin c which you know we we figured out how to access right so when you when you eat in season so the foods are going to be much more powerful they're also meant for that season of where you are. Eating a lot of tropical fruit in Northern Alberta throughout the winter, the communication it sends to your body will actually create imbalance. And one of the things too is that most of the food that we're getting from tropical countries

is highly bastardized, would probably be the easiest way. So I tell a story of when I was in Australia and I had my cooking school at that time in 93. I thought I was allergic to bananas because every time I'd have a banana, I'd get this grumbling kind of cramping feeling in my gut. It was really uncomfortable. So I stopped eating them. But one day I was doing recipes for clients for a class and I had bananas in the recipes. And they were small.

It was from a biodynamic fruit, you know, veg. He just had organic and biodynamic, which, um, uh, I had these bananas and they were smallish, but for some reason I had the strongest physiological compulsion to have a banana, even though I thought I was allergic to bananas. So I ate one, and it was like, you know, occasionally I don't know about you as a foodie, but you have these heaven opening moments where food is so delicious. It's like, ah, you know, it was delicious.

It was creamy and tart and sweet and had the banana flavor. And I was like, oh my goodness, I don't care. what reaction I'm going to have. I had two more and I had no reaction. I'm like, I'm over my allergy. Isn't that great? And a few weeks later, I went to a conference, had a banana, and it was a conventional banana,

and I had that cramping feeling. And I quickly learned, okay, I can eat these biodynamic ones, but I can't eat the conventional ones. And a few years later, I came across a study that was done at the Copenhagen Zoo with chimpanzees. And the zookeeper would feed his chimpanzees bananas, and they would always peel them and eat them. One day he got in a shipment of organic bananas.

And he noticed something really curious. The chimpanzees ate the bananas whole, skin and all. So he decided to do a little experiment. And he put organic bananas in one area of the enclosure and conventional in another area. And the chimpanzees went straight to the organic ones, ate them whole. And only once those bananas were finished,

they went to the conventional ones, peeled them, and ate them. Isn't that interesting? So a few years later after that, I was at the North East Street Farmers Market in Brisbane. It's all organic. And there was a biodynamic banana farmer there. And I asked him, I said, do you ever have clients who experience these symptoms are allergic to bananas? And he said, yes.

He said most of my clients can't eat conventional bananas. He said, in fact, the young guy who works for me used to bring up blood when he would have a single banana. He would bring up blood. And he said, now he can eat five or six of them a day, no problem. And the guy's literally eating a banana while he's talking. He's going, yep, that's true. And he said, would you like to know why this is the case? And I'd like, of course. So he started to tell me about the practices in the banana industry of the chemicals they sprayed on them. And then once they're shipping them, they put them in dipping solutions to prevent, you know, molds, mycotoxins, aflatoxins and banana spiders.

So they're dipped, even if they're organic, you know, labeled organic, they're dipped in a solution to prevent these things growing as they're being transported and stored and to prevent the spiders from, like when I was a kid, I remember seeing spiders in banana boxes, never have seen one as an adult. But the thing that kind of really made the hair on the back of my head stand up, and I've got long hair, so it was pretty dramatic. was he said standard practice in the banana growing industry and he knew because he used to be a conventional banana farmer is they use they put the same chemical that's used to kill white ants termites into a syringe and physically inject it into the banana stock and

I was like I was never allergic to bananas. I was allergic to the practices the way they grow them and how they treat them. Why did they do that? Well, to prevent the termites from going into the banana. I'm guessing I don't know. Like, it's all, all of these measures are designed to, you know, to increase yield and decrease predators, you know, ability to decrease the yield, right? When you go back to universal principles. Yeah. You mentioned a bunch.

And then you said, I think, don't call me, eat whole. Do you mean like, like when you mean eat whole, like when you give the chimpanzee, the monkey story, like, eat hole is like eat the entire banana? Is that what you mean, eat whole? Or am I missing the word hole on something? These are great questions. So it's species specific, right? So there are things that we have adapted and can, we're highly adaptable. Like that's one of the things is our bodies can adapt to any whole diet, right?

But we also have species-specific limitations. So think about wheat. We've adapted so we can eat the like the actual, the grain, the inner grain inside the husk, but we haven't adapted to eat the husk. They're animals who have, you know, their stomach can accommodate eating the husks. We have not. So whole as in as close to, you know, the natural thing. So the chimpanzees, species-specific, they could handle the skin.

as humans, even organic ones, we did not eat the skins, right? We just like the wheat, we ate the endo-ecto sperm and the germ, right? But we didn't eat the husks. So we would eat the fruit of the banana, but we wouldn't eat the peel. And if you look at how bananas were originally grown in nature, they're very different to the ones that have been hybridized and genetically modified. And so if you cross-sectioned and opened it up, a natural banana had tons of seeds in it. And they were large seeds, right?

But we've grown them to the point where you can't even hardly see the seeds anymore. And in some cases, you can't see them, right? So in theory, in theory, sorry, whole means species specific. I'm glad you said that. Well, it's species. And I would have been like, am I supposed to eat an, you know, I think I don't think there's any way you could physically get me. But you know, the same token, you look at an orange. It's like how many people are biting into an orange and eating the skin and everything else. But, you know, if you're, if you're having an

apple per se, and it's an organic apple or an apple right off the tree, which, you know, we have growing in our backyard. You shouldn't skin it. You should eat the entire apple is what you're getting at, I think, right? Exactly. Exactly. Yeah. So like, and species specific, a really interesting example is the cashew nut. In nature, when you, open up the cashew nut to actually get the nut, there's a poison that's released. If you look in India, the young women largely that are employed to peel cashews, their hands are black. They're black because they're burnt by this chemical. There's only one species on the planet that can actually eat the cashew nut without dying, without poisoning itself, right? One bird.

Don't ask me what the species is I've forgotten. But to me, that's, If a human cannot extract the cashew nut in nature without it poisoning, to me that's the same. We probably shouldn't be eating a lot of that. But I enjoy cashews. Dang. Well, and so here's the thing. We've adapted to eat everything. I'm not saying that you can't eat cashews.

You know, we figure that out how to do it. And there's a steaming process, you know, they figured out how to do it. We're really clever in that respect. But once you take it through the steps of nature, you're using chemicals or, really unnatural processes to extract something to be able to eat it, then it's problematic. And the reason I say things like that is that there's a lot of people who are on the vegan movement who will use cashews in large amounts that they never consume in nature, right? So you're probably not, if you have a handful of cashews, you know, and particularly if they're

natural ones and they don't have like nasty oils and nasty salts on them, it's not going to be a problem. But when you're eating cashew, you know, cheese cakes, you know, five days a week and then cashew milk and then cashew cheese, it's going to, it's not, it's not something you could procure in nature. And so you're going to have imbalances. And that's why you'll see people who are like saying, I went vegan and I almost killed myself, you know, like Jenny McCarthy, you know, said that. And you get a lot of people because they're not doing veganism naturally, right? And I know natural vegans. So when people say, oh, I was weak and, you know, I couldn't do anything or I was sick, I know a couple in Australia who in their late 60s, she actually reversed her breast cancer.

She had stage four breast cancer. She did it through a vegan diet. And they've done it for like now over four decades. In their late, she was in her late 60s. He was in his early 70s. And with a raw food vegan diet in Vibram, you know, those barefoot runners, they ran 366 marathons in 366 days. And that was well over a decade ago. They still now run about 12 to 14, you know, kilometers a day.

They maintain a large farm. They do retreats, you know, that kind of thing. Not a large farm, a hobby farm. They procure all their own food. So there's a natural way becoming vegan and there's a natural way. unnatural way, just like there's a natural way if you want to do the seal blubber diet or the carnivore diet. But there's also an unnatural way. And this is one of the things that I think is really important right now. I am very concerned about the carnivore fad. So anytime you have a fad that's en masse,

I get my spiny senses get art up. Now, a lot of people have cured diseases by going carnivore because of the absence of processed food. But long term, if they're not eating super clean speaking, species, right, an animal that's unvaccinated, undrugged, eating a natural diet, they're going to experience health issues based on that animal's diet and what they're injected with. So in return to food, I say you eat what you eat eats. Okay, so just as you consume what they're injected with as well, they can't clean that out with, you know, 14 days of grass feeding at the end of the animal. I want to say it's, is it, I think it's A&W. I think A&W has what is their slogan folks good food that eats good food something like that

my son's like what does that mean and I'm like like well it's exactly but that fast food is caught on to what you just said yeah it's marketing yeah um safe and effective I'm curious you know like you okay so you lived in Australia for 22 years yeah you've lived out on the coast in Vancouver yeah okay and I'm I'm thinking in my head I'm like oh you're access to a lot of different things in those two spots. Now you're in, at times, one of the beautiful, most beautiful places under the sun. But for most of the year, it wants to kill us and you're not growing a, you know, a garden or whatever. I grew up on the farm going into grandma's basement, almost every meal to get something that was canned. And I chuckle, I know a ton of people who can. I shouldn't say a ton. I know a bunch of people who can,

but like it is a lost art form. You know, that's probably, a solid 30 years ago I have those memories and you look at where we're at right now. We sit in a place that is probably not conducive to a lot of what we've been talking about, right? Like even in the best of times, where are all of our vegetables in a supermarket coming from? Yeah. So knowing there's different universal principles that come across all these different areas, right? that you're not like, well, you got to be vegan. If you're up in the Arctic, you should be

vegan, or if you're down in, you know, the Pacific, you should be vegan. You're like, nope, area specific. Okay. Now you're in Alberta. Yeah. You're talking to Albertans. Yes. Well, you might want to start with X. Yeah. So I'll tell you a little, a little story that does not make me look good. So when I was preaching my message in Melbourne and Vancouver, and I was in different parts of the world, I would often have people come up to me and say, yeah, what you're saying is really good, but I live in, you know, in the middle of nowhere, under snow all this time. And it's hard to get fresh food where we are. And I would, I would piously say, well, you know, if it's really important to you, you'll find a way. That's what I know,

right? And if that woman was talking to me right now, I'd probably smack her in the face, right? I'd be like, you pious, preachy, you know, you have no idea what's going on. Because, yeah, I'm now in Alberta and I have a very different, you know, reality that I'm faced with. And I can tell you in the last four years since moving here, I've felt a very different feeling in my body, like health-wise. prior to coming here, I did not need any supplements. And now I started a supplement company when I first came to Alberta because it was something I could do while I was taking care of my parents. It was called Living Immunity.

I've since stopped that supplement company because I had issues with the ethics of supply. But I do still take some supplementation, but I'm super, super fussy about it because there's massive of corruption in that industry. So I have had to learn a new way of being. And honestly, like if you look at the traditional people, before colonials were coming, there were serious issues with being able to obtain food in this area.

There was starvation that was actually happening in the prairies in indigenous cultures, some of them, not all of them. So the reality of living in this inhospitable part of the war, world and sourcing seasonal, local, organic food does, it does come with its challenges. Now, I don't grow all my own food. I'm horticulturally retarded. Like, I literally spent thousands of dollars killing vegetables and people are like, well, you're a chef, you should be able to grow stuff. I was like, no, we kill things. We chop them, we boil them, we roast them,

you know, we're famous for killing them, not for keeping them alive. Although at one point in my life, I was a head chef of a restaurant that had a kitchen garden, and that was beautiful and something in a magazine. But I was not tending that garden and cooking, you know, full time professionally. So there is an issue of adapting. So I have, I work with local farmers. So my business partner, they do grass, grass fed, drug-free animals. I find farmers.

It's not everything I get. I can get in my local kind of organic, you know, food store. And there's lots of things in the organic, you know, supermarkets, the whole foods, you know, the community, natural foods, blush lane, Amaranth, all of those places. There's a lot of stuff there that's actually really unhealthy for us. And people will be like grabbing stuff off the shelves. What, it's organic, you know. So that label organic has been hijacked and bastardized over the years. So I have had to become much more adaptive and resourceful.

don't eat the same way I ate in Vancouver. I don't eat the same way in Melbourne. And I long for and miss those things. And since coming here, I've actually been helping to raise a little girl from when she was a month old, started taking her. And she was born with NAS, so narcotic absenteeism syndrome. So she required some special care,

we need her off on morphine and then, you know, supplementing, like having to give her the most healthy diet. So I'm here. She now calls me Mama and I wasn't able to have children. So people said, well, once your parents pass, where will you go? And I'm like, I'm tied, you know, my heart's tied to her. And I've never developed the kind of community that I've developed here in the last four years of salt to the earth, people who've got your back, you know, unpretentious, real people who are just, you know, the most amazing community I developed in three years. years far, far more solid and grounded than I did in, you know, eight years in Vancouver and 22 years

in Melbourne. So when it is important to you, you will find a way, but I'm not going to gloss it over and, you know, be all pious and preachy and say that it's easy. It's not easy. It's a more complex way of shopping and eating, but I can tell you it's absolutely worthwhile. Absolutely. When it, well, actually, one comment, you're talking about community. And over the course of three years, we're probably now going on four years, because if I'm doing the math, you know, I look at it and I go, it's funny when the hardest times come.

Yeah. Things get forged together real fast because, you know, like I look at, to people coming to Calgary May 10th, we have. the Cornerstone Forum, which is my event where I bring in speakers from all over the place. And people ask me, well, what's it about? And I'm like, well, open conversations such as this. Yeah. But certainly what the best part for most people who come is the community they find. And that is like, you know, I've had, I put this out on Substack a couple weeks ago, I think.

And then, you know, I've been talking a bit more because I've been asked, you know, like, what if I come by myself? I kind of feel awkward. I don't know if I want to come. And I chuckle about that because some of the. best feedback I've got or from people who came by themselves sat at a table, started talking to people and they're like, holy crap, these people are interesting. That's who's showing up. And that's what it's all about. The world's going to do what the world's going to do.

We're going to talk about it. We're going to try and open up some interesting conversations. And then we want people to find that community because once you have that community, I don't know about you, but you know, when we get talking about food and everything else, I assume when you're building out this, your eight week course and you're talking that you don't start talk. I think he said until like the fifth week, if memory serves me correct, you're like,

okay, we're not going to try this until we get there. It's like, you know, the stress is a life and not having people to talk to and have your back and like have that camaraderie is pretty difficult. And it's pretty hard to swear off the, I don't know what your,

you know, I watch my wife and she loves Reese's, peanut buttercuffs, right? So I don't know what Sherry's go to is, but like, it's pretty hard to swear off things unless you have, um, those people in your corner. And I know folks for myself, today, Marks, I don't know where I'm at. I haven't had a drink since, uh, um, start of the year. So, so New Year's Eve. And so for me, that's, you know, for some people, that's not a big deal. For other people, it's a big deal. For me, it's like, I thought it was going to be harder than it was. until I realized my wife was on board.

And after that, it's been like, oh, it's actually been relatively easy. And it's funny that that is kind of setting the foundation for where you want ahead. And if you don't get your foundation right, we can sit here and talk about sugar addiction all you want. But you're going to have stressful days. You're going to have things happen in life. The world continues to try and force us into a shoe, kind of like a shoe horn. Like you're going to wear these and you're going to like it. And when you're having those days, it's probably.

easy to revert back to McDonald's or, you know, a Reese's peanut buttercup or whatever Sherry's guilty pleasure is. So can I tell you at one point in my life, I used to start off the morning with half a liter of Sarah Lee ultra chocolate ice cream. And I didn't stop eating sugar in the entire day. I was twice my size at that point, not 10 foot four. I haven't had a massive height reduction. So when I teach about sugar. That would be great? Sorry, as a short guy, you're saying I can and I can grow out of me eight feet tall? That'd be great. No, not the case. You grow eight feet tall out the front. That's right. I was spherical. So I know about sugar addiction from really dealing with it from from a true understanding. And I know that if I have ice cream in the house,

I will eat it. So for the most part, I don't ever have ice cream in the house and I live an hour away from good ice cream, you know. So and absolutely. like, but it doesn't mean you don't have to have sweet treats. Like one of our signature, one of my signature recipes is called nutpox. And they're like a recess peanut butter cup, only natural, a natural version. And people who are going through the, so we, we graduate them from a seven-day, eat less sugar challenge. So in that sugar less challenge, we get them to upgrade their sweet choices.

So instead of the heroin version of the sugar world, we get them to have the open. same version, right? Okay. So they're eating less sugar. They're eating a higher quality sugar. So they're not like really missing out on having that sweetness in their life. And during that time, we're also getting them to prepare other recipes that are really going to nourish them. And a nourished body is less likely to be addicted. And here's like one of the most important things to understand. Addiction, one of the biggest causes of addiction is disconnection. Right. So that's why when people were siloed in their own homes, locked down. They got the, you know, all kinds of food delivered to them.

And most people gained weight during that time because they were comfort eating, right? It's my favorite rat story. I mean, I apologize. But how do you addicted a rat to cocaine? Yeah. You can't do it if they're around other rats. You have to isolate them. And people always laugh at me when I bring up the rat studies.

But I'm like, but there's literally what happened to us in COVID, right? Silo everybody off. What's going to happen? Drugs are going to go up, eating is going to go up, binge TV. And what does that all do to you? Not anything good. That's right. And he's going to do anything good.

That's right. How many of us went down rabbit holes in telegram and were addicted to the fear stuff and project a lot of stuff that we were afraid was going to happen but didn't actually happen. And as a result, we had so much more cortisol, you know, and the fear hormones running through our body, right? That just perpetuates that cycle of addiction. Yeah, sorry, I didn't mean to cut you off. Just the isolation thing I completely get. We're, we're, that's why community is so important.

I come back to it, May 10th, if you're looking for a community, you come out to the event. Because that's one of the best things that happens is getting people together and like, not being worried that they can say something in, you know, in our society, if you say the wrong word, all of a sudden, they're down your throat about. And that can go any which way, right? I mean, it doesn't just have to be the coach. COVID conversation. There's a lot of different conversations that are very divisive that nobody wants you to talk about. Yeah. Yeah. And people can be like really mean. I'm totally useless to your

audience as far as dietary nutrition. But like I'm on a I'm on a dating site and I put mRNA free. And just last night I had a guy compliment my looks, but say pity, you're so stupid and ignorant to the science and da-da-da-da-da-da and then just hurled insults. And I've, I had another guy who actually wished I died, like, wished death on me and said, oh, just as well, you weren't able to reproduce. So, I mean, yeah. Sherry, somewhere, somewhere there's a guy listening to this going, what dating site I need to get on it because it's like, you know, there's people, you know, there's like, oh, check

there, oh, check there. Oh, MNRA for, oh, interesting, right? Like, I mean, that's too funny. I mean, to the monkeys who can't figure out what you're putting there on a website. That's funny. Yeah. That's a way to ward off. I tell you what, that's a way to ward off stupidity.

Well, I did say, like, the only response I got in before he blocked me was I said, well, he said, good luck to you. And I said, well, given there is 1,200 plus people who died in the initial studies, I think you're the one who needs the luck. So that was the only I got in before I. was blocked. That's funny. I don't know what else to say about it other than, you know. On this side of things, I think the audience completely gets it. Oh, of course.

Yeah. But that's funny on a dating website. There's, well, maybe that shows who's on dating websites from the other side, from the man's side of things. I'm like, can't figure out, can't figure out what's going on with that comment or with that thing on your profile. All I say to my happily married friends is keep doing it, you know, keep doing it because you do not want to be in the wild west of dating. I can assure you on either side.

Yeah. Once again, before I let you out of here, I'm going to come back to Alberta. Okay. Sitting in Alberta. We're about to hit spring. Yeah. Okay. We're kind of in spring right now.

You know, we're the wacky Canadians where it's like it's minus two outside and I'm walking outside in a t-shirt. And I'm like, this is amazing. What are some things that we should keep in mind from your perspective over the next, well, season? You talked about four different seasons and having things in their season. We're walking in the spring. What are some things to keep top of mind for people in this region? I know I got people listening all over the place, but if I get too general, I pick up nothing out of it. So, like, I'm sitting in Alberta.

We, you know, I'm just happy to see the sun right now. The kids are enjoying the fact, well, as a parent, it makes it a little difficult for bedtime. But, you know, like the sun's staying up later and later. But it's like, oh, the sun is back, you know. What else in springtime are you like, oh, you should keep an eye out for this? Yeah. So the biggest thing I work with people initially is because people are so concerned about what to eat. And my biggest thing is stop poisoning and start nourishing.

So we have beef, we have great beef in this province, but we also have some really bad stuff. So I have worked over the years with two families who have very large-scale operations, and they do not eat the meat they send to market. They grow animals for their own consumption that they don't inject with poisons, that they feed a natural diet. And what goes to the market is stuff they won't eat. eat themselves or feed their children. And I think that's really important to understand here, because we just assume if it says grass fed,

you know, that it's grass, usually in most cases grass finished, most of those animals are injected. Now we know they are using the MRNA in animals. And like not all of that is disclosed. And I think the whole carnivore push is a trap to get people to ingest it. You eat what you eat eats. And though it's different to consume it through an animal, then inject it into your body between that and the drugs that the animals are eating

that they can't possibly completely cleanse out of their body by the time they get butchered. So the big thing coming out of winter where we haven't had a lot of, you know, fresh, organic, whatever available to us is spring is a great time to cleanse. And so as things do actually hit the shelves, try and find, Here's the thing, even though it's more expensive, it's a much better investment because if you're buying food for volume, going to the supermarket is a great purchase. But if you're buying it for nutrients and nourishment and not being poison, it's a very bad investment. There's there's nutrient depletion in it.

So and people say, well, it's expensive to eat this way. And I was like, well, eating junk food is literally not just like throwing money away, but now you have to pay. to deal with the results of being poisoned. So you do the best you can. The supermarket perimeter is only good if the supermarket is selling clean foods. So I would just start with once a week. Once a week, try and find a supplier that's providing clean food. And stop the poisoning is the biggest thing.

So stop eating the food that's actually going to make you sick. And then just once a week try a recipe that's, you know, that's using what's in season. That's harder in Alberta, but there are, and I still eat vegetables, you know, that aren't, you know, necessarily in season. I, you know, I still eat from organic

food shops that I try and find the locally sourced organic stuff or even some hydroponics, but I've just got a pumpkin on my island bench over there that my girlfriend grew on her. her hobby farm in Spruce Grove. So I've got another one, you know, sitting out there too. So we can get it. It's it's about not having necessarily the variety we would get in a place that's more,

has more, you know, growing seasons. But here's the thing. When you learn how to cook using like really good quality ingredients, so a natural sea salt, a cold pressed oil that's not being express, expeller expressed with heptane and hexane and, you know, the seed oils, get rid of them, but the good quality olive oil, large tallow from clean animals, butter from clean animals, salt and pepper, natural sea salt, a few little spices. There's so much that I can easily figure out a hundred different recipes with that pumpkin or a hundred different recipes with potato. I don't prepare that. I eat very simply. Like I'm not preparing these big chef meals every day. And because I eat alone, you know, I sometimes, like, this is one of my kind of ninja tips that I

share in my private groups. I'll make a big pot of soup. And because I'm one person, I don't want to eat 20 bowls of that soup. So what I'll do is I'll take a few ladles of that soup out and maybe I'll saute some, you know, some bacon and some mushrooms. So that soup now I add it to that. I've got a different flavor profile. The next day I might, you know, throw through some greens and the spice mix that I make with ground, coriander, fennel, and cumin seed. And that creates a different flavor profile. You know what I mean? So we need to be more resourceful with the limited ingredients we have. And to me, that can be really fun and exciting. And if you talk to people who've worked with me, they have this renewed enthusiasm and excitement for what we do have to work with rather than focusing on what we don't have.

I don't know how to say this, but you kind of pulled the words out of my head. And that is, you know, you look at cooking as work because of a long day and then you've got to come home and I got to say it. But if you see the added benefit of feeling better or just the taste in general, right? you could see where you could start having fun with cooking. And I always, like I've watched, well, my mother and two grandmothers in particular have so much fun with cooking, or at least that's what I recall. And you forget that preparing a meal and that whole, I don't know, what is it, art? Well, forgive me for not having a better word for it than that, folks.

It can be a really good experience. And certainly having kids, if you've ever started cracking eggs and they see you doing it, you know, and they're just like, can I do that? Wow. Yeah, forgive me. Coming from Australia, I think Bluey's out of Australia, isn't it? New Zealand. One of the two.

Yeah. And there's an episode where the mom, I think it is, is like, can we help? And you're like, yes. And it takes you about Ted. times as long and you're like oh my goodness but it's all about the experience and well certainly for for kids teaching them something about something that could be really fun and once again here in alberta specifically maybe canna maybe everywhere in north america right now it's about as hard as a guy can go and gal to make ends meet as the cost of living continues to go

up and uh you know and and when we talk about wow where do i go in a supermarket where do i go to find the stuff. It's like you got to put effort into that. And putting in the effort, there can be some fun. And I'm lacking a few words on the on just going through the process of how fulfilling, I suppose, it can be. And that's, that's a great word, Sean, fulfilling. Like we have in our last round of the program, we had four couples. And, you know, some of these guys are truck drivers, you know, and they're, they're actually loving the food. They can can't believe that they're loving the food and that they're getting involved in the food preparation. There's a sense of fulfillment just like when you grow your own food, right?

Or when you accomplish anything, you know, fix a vehicle yourself. Like the ability to be self-sufficient gives you a great feeling. The process of creation gives you a great feeling. And I don't know about you, but some of my best memories. My mom was, you know, I grew up in the culinary equivalent to a gastronomic black hole. cooking was not her, you know, her gift. But she was a good baker and some of my best memories were being in the kitchen cooking with her. And with my little one now, we're in the kitchen. You know, I get two days every, I get her every second weekends to basically detox her. So she doesn't get

candy or sugar here. But you know what? She never misses. She never goes, oh, I can't have candy here. She doesn't because she gets food that's actually delicious. She, I, you know, I've been walking in the supermarket with her in her buggy and people are looking at her. I'm like, what's what's going on? And I noticed she's eating a stock of raw broccoli. She's got the florets all over her mouth. Or one time she'll be eating a, you know, a whole cup of corn or an asparagus spear and things like that. So when children are brought into that process and it becomes natural to them, you're not just gifting them with nourishment. You're gifting them with a life skill that literally has the power to change their lives. That will always be with them. Before I let you out of here,

if people wanted to do the course or get a hold of you or buy your book or all the things, where can they find you and where could they sign up or maybe it's just a website, fire away. Well, the easiest way if you're interested is Sherry, just like the drink, at Sherrystrong.com. So spelt like the drink, spelled like strong. Sherry, Sherry Strong. For anyone who actually sends me an email and mentions your name, I will gift a discovery call. So what I do is I help people understand where they are right now, where they want to go, and how they can actually get there, whether they want to work with me or not.

Like I just, I gift that out so people get a sense of not. what's involved, but the hope and how it is entirely possible and that they can actually have a much better life for actually making that effort. Well, Sherry, I appreciate you hopping on today. And, well, another fellow O'Burton folks. Once again, I didn't realize that. And all the things I was reading about you, I kept reading Australia. So I'm like, she must be like, what time is it?

No, she's sitting literally a couple hours away from me. Isn't that the way it goes? Sherry, appreciate you hopping on today. Thanks for having me, Sean. Appreciate it.