Saturday, June 19, 2010


I forgot to mention yesterday that while the Fitness Australia bloke was telling me fitness practitioners weren't qualified to run CrookBack Clinics, he says to me that they've also put a stop to fitness practitioners running diet seminars.

This was because Fitness Australia had done a deal with the dietitian industry - who are judged by Fitness Australia to have all the answers about eating wisely.

They don't.

How on earth could you trust what comes out of the mouth of a profession that is sponsored by Nestles and Kelloggs, two of the largest manufacturers of junk food in the world - let alone what they're encouraging people to put into their mouths.

This is the industry that still tells people to stuff themselves with bread and pasta and parrots on about the glycemic index and Barry and Martin Rice.

These are the people that encourage you to eat more chocoilate because it's got a low glycemic index.

These are the people playing a firm hand in causing not fixing the problem of obesity.

Consider this.

The National Nutrition Guidelines recommends that people 'eat plenty of cereals (including breads, rice, pasta and noodles), preferably wholegrain)'. They don't say what 'plenty' means, but one set of guidelines recommends men eat 24 slices of bread a day. Can you believe that? A loaf of bread a day keeps the doctor away! Hello!

If you don't believe me click on this link: -

A serve of cereals is 2 slices of bread. Men between 19 and 60 should have between 6 and 12 serves a day.

You'd have to be living in LaLa land to make that sort of recommendation.

If you want to balloon out, follow the NH&MRC cereal guidelines. Most people living in the Western suburbs do. That's why half of them are 40Kg over weight. If you don't believe me, just go to any shopping centre on pay Thursday and watch.

30% of the people I see are suffering from flour induced headaches and a lack of energy. Their doctor tells them they're depressed. The more bread and pasta they eat the worse they feel, the fatter they get. Their blood pressure goes up. Their doctor sends them over to the chemists.

They don't teach this stuff at dietitians school!

These are also the people who wrote the NH&MRC guidelines which say, 'Development of type 2 diabetes does not appear to be related to ingestion of sugar or other carbohydrates: it is predominantly influenced by genetics, body weight and lifestyle factors.'

If eating flour and sugar isn't a 'lifestyle Factor' what is?

You can read more about this crap on this link -

The guidelines read like a stream of essays cobbled together like a string of sausages from a series of essays for Diet 101. You're meant to be impressed by the list of references but it's the same old, same old selective evidence stuff from the diet research industry beavering away in the bowels of the sheltered workshops for the academically gifted.

Just about everything the NH&MRC writes about healthy living is crap. The back care stuff certainly is, along with the diet stuff and anything to do with depression.

The dietitians are the people who advise the National Heart Foundation to give the tick to bread and pies.

As an industry it's a joke. It makes you want to roll your eyes through to the back of your neck. The fitness industry doesn't have to take any lead from these people.

You can read all about this dietitian nonsense on this link: -

I think I'll put the Hourglass Diet up as a CEC course and see what happens. Some skinny dietitian with the appetite of a sparrow will give it a right royal shit-bagging, just you watch.

Fitness Australia must think fitness practitioners are a bunch of cretins. No wonder the industry is wallowing in the health backwater.

On the track.
No track, slack - and freezing cold.

Christine went to a conference and bought me a copy of Mark McKeon's book 'Every Day Counts.' (Mark is a former coach of Collingwood.) Apparently not every day counts, you can have a day or two off a week to recover. Today I must have recovered.

In the meantime stay tuned and eat more bread and pasta.

John Miller

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