ATP Science – Emily Skye Interview Part 2

Coninuation straight from Part One. Part Two focuses more so on Gut Health.

Welcome to the ATP Project, Emily Skye Interview Part 2.

Matt: We were still asking about Dec, weren’t we? No, he’s awesome. We’re sick of him anyway.

Emily: Stop going back to Dec, come on, talk about me.

Matt: Yeah, it’s all about Emily.

Jeff: So, for you going forward obviously you’ve got your social media and people can get in contact with you through Facebook, through Instagram, and they can get into your program. So, they can look at your free information, which you give a heck of a lot out, but then they can get your eating programs and all the rest of it.

So, with the Gut issue, that was great that we were able to help with that.

Emily: Oh yeah, it changed my life.

Jeff: So, you’re obviously managing that now, you’ve got your own food protocols, and you’re not going to be perfect all the time, so from time to time when you eat those sorts of things you know how to combat them.

Emily: Yeah, and this is what I say to people—a lot of people come to me and say, “What did you do for your Gut?” or, “How did you do this?” I had to do what was good for me, I can’t say, “You need to do this.” There are things you can do like the Apple Cider Vinegar that helps stimulate Digestive Enzymes and you could take HCL which helps you break down food, there are certain things you can do, but how do you know what your issue is, you could be eating—like for me, bananas, eggs, mushrooms, they’re some of the highest intolerances I’ve got, like right up on the red. The scale goes, I think, green, yellow, orange, up to red, of how bad it is, and I’ve got bright red, it’s right up there, bananas, eggs and mushrooms; mushrooms are the worst, and pineapple is another one. There’s quite a number of things that are up there, but that means I don’t eat those things, but if I was to eat those and do all these other protocols I’m still not going to fix the issue because I’m eating the foods that I’m intolerant to, so everyone needs to go out there, I think, and get the blood test done, and you know, whether it’s IgA or Igg, or whatever they call different ones.

Matt: Just quickly for everyone out there, for the blood testing, do blood, don’t do hair or saliva or any of that sort of stuff, do blood, and you want to be measuring IgG, IgA, and IgM, and if they want to do IgE as well they can. So, that’s how to do it properly because you’ll see different ones showing up for different levels.

Emily: And, whether it’s a reaction that happens in your tummy, or whether it happens after.

Matt: Yeah, so IgE stuff typically makes your skin scratch, your nose sneeze, IgG creates Inflammatory reactions all throughout your body, things like Insulin Resistance, Thyroid problems, Mental problems.

Emily: That’s what’s wrong with my mental…

Matt: That’s exactly right.

Jeff: Well, they call the Gut the second Brain, it’s true it has a massive impact all on it’s own.

Matt: Yeah, and the IgA does Acute reactions in your Gut, Gluten Intolerance is an IgA.

Emily: So, that happens straight away.

Matt: Yeah, so that’s why you’ve got to look at the proper tests, do them all and then work out what it is for you. Also, half of it too, is just the knowledge. Like you were saying before, it’s the vicious cycle between Anxiety and Gut. Sometimes just understanding that, “Yes, my Gut is going to Bloat, and no, it doesn’t mean it’s going to stay that way, and it’s going to Bloat for a period of time and then when I go back to normal it’s going to come good again. So, you have that ability then to just go, “Who cares?” Break the rules every once in a while, get Bloated, laugh about it, pose with your friends, and not have a big deal about it.

Emily: Well, sometimes it’s just from eating fruit because of the fibre, and it happens and then it goes away, it doesn’t necessarily mean it’s a bad thing.

Matt: No. In saying that, if you are coming up for a Boot Camp in front of 600 people, or you know there’s a photo shoot coming up you change…

Emily: Yeah, you just don’t have it.

Matt: How long beforehand do you start focusing on that?

Emily: It depends. The couple of days before I’ll be a little bit cleaner, and when I say cleaner I don’t mean clean food, I mean for me I’ll get rid of anything I know.

Matt: Non Bloating foods.

Emily: Because, I’ve got so many sensitivities, sometimes I’ll have white rice because it’s easier to digest than the brown rice which has that outer layer, so having that removed I can digest a little bit easier, but I do still Bloat a little bit, but I still need to eat something because otherwise I’m eating nothing and no Carbs, because most Carbs upset my tummy. Sometimes I choose what I can tolerate, what I know I’m not too bad with…

Matt: And, mix between simple and complex.

Emily: Exactly, change it up and have some sweet potato or pumpkin, because even sweet potato upsets sometimes too, I’ve got to be so careful, it’s up and down.

Jeff: It’s funny isn’t it.

Emily: It depends whether I’m stressed or not.

Jeff: It seems to be all the Low GI stuff.

Emily: It’s starches.

Matt: The more complex the molecules…

Emily: They’re harder to break down.

Matt: Simple sugars. Anyone out there, Google Glucose and you’ll see this cool little box looking thing. Then Google Starch and you see this crazy intricate—it almost looks like a tennis ball, like on the pictures, it is made up of millions and millions of those tiny little boxes. Each one of those boxes is held together with a bond, and each one of those bonds has to be broken down by an Enzyme. So, the reason why these complex Carbs are called complex, is because they’re a very complex structure, but the reason why they’re Low GI is because Enzymes have got to tack off a little bit of Glucose, one at a time have got to pop off the ends to eventually get into your body, which means it sits in your Gut for hours, which means it goes all the way through to the large Intestine and can provide a fuel source for the Bacteria, and they ferment it.

Emily: Exactly, it’s undigested, yeah. And, then they ferment it and create those pockets and then you get the gas and the Bloating and then you’ve got to try and rid of that pocket, and some of them are really hard pockets and you can’t get rid of it.

Matt: Exactly. And, the vicious cycle, where some people get stuck in a rut and think, “Man, no matter what I do nothing changes, everything reacts.” Because, what happens, once you get into that pattern for a short period of time, and you might be doing something wrong every day or every couple of days, it creates a Mucous layer through your Gut that gets in the way of the Vilii, it gets in the way of your Enzymes ability to work because they’ve got to work their way through all this Mucous, then the Bacteria get to it first. So, part of breaking the vicious cycle, for a lot of people out there that don’t know where to start, one of the secret ways of doing it is just to take out all complex Carbs for a very short period of time just to break the cycle.

Emily: Starve them.

Matt: The Bacteria die off to a certain degree. Yeah, starve the buggers, and also give a chance for the Mucous to disappear, for the Immune System to back off.

Emily: Give your Digestive System a rest.

Matt: And, then when you put these things back in, put them in and wait three days. Put one in at a time, and then just wait.

Emily: And, you mix it with other foods as well, don’t you, to disguise it.

Matt: Yeah. Well, if you were doing it as part of an elimination to try to diagnose what your weaknesses are, you put one food in at a big dose, by itself, wait three days to see if you blow up, because it can take overnight or something like that, and then if that food is cool then keep it in and throw another food in. Another tricky thing that Emily was just getting at then, is there’s a thing in our Gut called Oral Tolerance, it’s part of our Immune System, which, basically, says, “Shit happens”, and I don’t know if I’m allowed to say that, but anyway.

Jeff: Well, you’ve said it now.

Matt: Yeah, a low dose of everything is okay, so a little bit of this, a little bit of that, that’s normal, and that’s what I mean when I say, “Shit happens”, that’s what poo is, it’s a little bit of everything. So, your Immune System is supposed to be able to sample all that and say, “A little bit of everything, no worries.” So, for example, people out there that are Lactose Intolerant if they have a glass of milk by itself it can really hammer them, but if they’ve got the same amount of milk mixed into a cake and cooked…
Emily: I was going to say cake. Talk about healthy food.

Matt: Yeah, and then you don’t seem to necessarily have the same reaction. So, by actually combining the Lactose sugar with Sucrose, other Glucose and other things it dampens down the response because you’re actually diluting that particular trigger.

Jeff: Makes sense.

Emily: Yeah. It’s funny because I’m not Lactose Intolerant but I’m not good with it, like I can’t have some Protein like Casein and Isolates and things like that I can’t have, but because I don’t eat it—and, the same with Gluten, I’m not actually Gluten Intolerant, but I know how I feel after it, and I don’t feel great, so I don’t bother eating it, but I can tolerate it in small amounts. So, when I go to Max Brenner, say once a week to have my dessert and to get my Bloat on, which is alright every now and then everyone, I don’t have the cake with the ice-cream because I feel like it’s Gluten and it’s the Lactose, it’s too much to handle, so I just have the ice-cream with the chocolate, so it’s just Lactose, and I can handle it. I’m actually not as bad; I could eat pumpkin and be worse.

Matt: Yeah, exactly.

Emily: It’s the simple Carbs as well, it’s easy to digest.

Jeff: This is the thing I like about you being realist, like some, “I eat perfectly all the time,” but it’s just not living in the real world.

Matt: We can’t. And, you don’t hide that aspect either, that’s what we love about you is you don’t go and pick and choose through all your photos and only put up the perfect world.

Jeff: Yeah, like, “Here’s my salad and chicken.”

Emily: Yeah, or I can’t Snapchat me eating the dessert, “Oh no, I’m not meant to eat this.”

Jeff: Yeah, and that’s the thing, that just demoralises people.

Emily: How is anyone else supposed to do that, I don’t do it.

Jeff: They’re going to be like, “Damn it, I want my ice-cream, I want my Max Brenner,” so you’d be able to provide a solution where people can do it.

Emily: There’s more of a problem, I think, if you were to say, “I can never eat this,” it causes more mental issues, I think, than just going, “Okay, I’m actually allowed to have that, it’s not the end of the world, it’s okay,” and embrace it.

Jeff: Have that cheat from time to time.

Matt: Do I have to choose between being beautiful and fit or fat and sick.

Emily: I used to think like that, I went through times of like eight months of never having a dessert when I was competing years ago, it was a horrible place to be, and I had a fear of it, I actually developed a fear, and I would always be thinking, “I can’t have that,” or, “That’s going to make me fat,” and I was always thinking about that. Now, I’m more thinking, “How’s my tummy going to react to this?” because I want to make sure I absorb Nutrients.

Matt: And, what good stuff are you going to take out of it, yeah, you’re looking at the Nutrients.

Emily: So, I would rather eat my healthy meal and then have dessert, and if I don’t get a reaction from having my Max Brenner ice-cream—I may get a little Bloated because I’ve got a full tummy, but I don’t get anywhere near the reaction that I do with say brown rice, I’m at least absorbing the Nutrients I’m eating in that meal before the dessert rather than eating something that’s stopping me absorbing anything.

Matt: Yeah, exactly.

Jeff: I hope Max Brenner sends us some vouchers for mentioning him on the show.

Emily: Oh my Gosh, I mention them all the time on Snapchat.

Matt: Have you ever had a free voucher?

Emily: Well, they bring me out half size ice-creams sometimes and I throw it at them.

Jeff: Half size?

Matt: Oh.

Emily: I showed them the picture from last week and go, “Look, this is what it looked like last time, I want you to match that. I don’t want half ice-cream.”

Jeff: Actually, someone got into trouble for that. You remember that movie Falling Down with Michael Douglas where he says, “This burger—and he opens it up and it’s just this horrible thing, and he goes, “It used to look like that,” and he could have taken a baseball bat to it, I think, and he just goes crazy. But, apparently a law suit is starting to come through, it’s like, “No, this is what you’ve advertised, this isn’t the burger I thought I was getting.”

Emily: False advertising, misleading.

Matt: Imagine what their menus are going to look like now.

Jeff: No one’s going to eat there.

Emily: Everything will be smaller.

Jeff: Anyway, people who are interested in Gut Health, by the way, in Episode 7, I went back to see when we actually did a full podcast on it…

Emily: You’ve done a few on the Gut, that’s where I’ve learnt everything from.

Jeff: Well, there you go. But, anyway, it’s a good resource, Episode 7, and there are some other ones as well. So, on the road Emily, how do you handle it? Because, obviously busy people, and this will be great for other people, how do you eat through the week? I know that you say you throw in your cheats from time to time, well just dessert or what have you…

Emily: I call them treating because I don’t think cheating is a good word, it’s a negative sort of thing.

Jeff: Yeah, good idea, negative. Good one. So, how do you eat and how often do you throw in your treats and things?

Emily: Well, usually I might have a treat about once a week, but I’m not really too structured because I find living the life that I do when I’m travelling a lot, if I have too much structure then I become a little bit too obsessive trying to meet that, trying to fit in with—“I’m supposed to have this today,” or, “I’m supposed to train this today.” I don’t have a program where today is leg day and tomorrow is back, or whatever, I sort of just know in my head, “I did legs yesterday, shoulders the day before, I’m due for a back day,” or whatever. I’m just really flexible, I don’t have to have that full on structure because I can’t meet it. I used to be very obsessive, when I first started health and fitness I went through a stage where I was competing and I was so obsessive.

Jeff: What were you competing?

Emily: I did Fit Body and Figure, believe it or not, I was up on stage flexing and doing all that, and I got quite lean. But, if I was to do it again I’d do things differently, I’d see you guys, get some help that way. But I was very full on. I had a coach who didn’t really know what she was doing, she wasn’t really qualified and put me and everyone else on the same generic program. And, it’s important to mention, I’ve got programs out there that are generic but it’s a lot of food and there’s a lot flexibility in there where you work things out for yourself and you can add and remove Carbs and things like that, but that’s just a healthy eating guide to kick start your healthy lifestyle.

Jeff: For people who need something.

Emily: But, if you’re competing it’s a whole different game and you need to have a more specific plan for yourself and adjust. This program that I had was just, “Here’s your diet, here’s your training,” and it was one or two pages and I was on the same program as a girl that had to lose 15 kilos yet I had to gain Muscle. So, you can’t be on the same thing. But, I had Metabolism damage and it took me months; I healed my own Metabolism, I was able to heal it.

Jeff: How did you do that, because that’s a big question we get from a lot of people? Without going too deep, what are some of the basics?

Emily: Well, it’s a lot from the diet I was on, and it’s probably where I got a lot of my Intolerances, mind you, because I was eating steamed chicken and broccoli every meal, and funnily enough I can’t eat broccoli and I ended up having a sensitivity to chicken, and I’ve healed that now, and eggs, I ate eggs every morning, but I can’t eat eggs now, so it’s funny. You can’t eat the same thing over and over; you’ve got to mix it up. But, I took it back to my comp diet and then gradually introduced Carbs, say five grams a week, small amounts that are not enough for my body to go, “Oh freak out, quick absorb it all and turn it to fat,” I did it just gradually. So, in a week and a half after my comp—I was always skinny, and when I started fitness I gained 10 kilos in Muscle over a couple of years. So, for me, when I competed I was so thin, I lost so much…

Jeff: I was going to say, you gained? Wow!

Emily: Yeah, so I started training, gained the Muscle, then I competed and went back and I was like 47 kilos or something, and I’m 58 now, so that’s tiny.

Matt: Yeah, isn’t it.

Jeff: Wow!

Emily: Because, I wasn’t eating enough Carbs for me, and I was being told to do all this Cardio, and I shouldn’t have been doing Cardio at all with how lean I already was, so I increased the Carbs over time, slowly so your body doesn’t—so I gained the 10 kilos, and a week and a half after my comp because I was so tiny and I was so depleted as soon as I started eating like normal, and I’m not talking desserts every day, and yeah, I had treats when I first competed and had desserts and pizza and whatever I wanted, but I did go back to eating healthy because I like to eat healthy, but just that healthy food and having more Carbs and more Fats, because I wasn’t eating enough Fats, I didn’t realise how important they are, I was extremely depleted, and as you guys know, you’ve talked about it before, if you’re that depleted your body just grabs at whatever you give it. It’s the same with your Muscle, you talk about training and depleting yourself and then giving the Amino Acids or whatever it is, Creatine and things, so it absorbs it straight into the Muscles because it’s so depleted. Well, I was so depleted that it’s the same with Carbs and Fats and anything, normal food, it was just turning it straight to Fat.

Matt: It held onto it.

Emily: Straight away, boom, into Fat, because my body knows that I was so depleted for so long, “Let’s store some Fat because we’re going to need this for later.”

Jeff: “We’re not going to see this again.”

Matt: Yeah, exactly.

Emily: But, in 10 days, literally, I had gained 10 kilos of Fat and Fluid, obviously, as well, a lot of Fluid, but I was bigger than I’d ever been.

Matt: It’s wild, eh?

Emily: Incredible. So yeah, I just took it back again to that comp diet and then gradually incrementally increased my Carbs over a period of time, and it took months, probably about six or so months to heal it. So, it’s not an overnight thing, you’ve got to be dedicated to healing whatever it is whether it’s your Gut or you’re making lifestyle changes to get fit, whatever it is, you’ve got to know it takes time.

Matt: Exactly. And, creating a plan and sticking to it, being consistent with it.

Emily: And, adjusting. It’s all about finding your baseline and how much food you can actually eat, how many Calories, and you can work with Macros as well, it’s all very complicated, but finding your baseline, so what you can tolerate eating without increasing your Fat. So, you’re finding that by manipulating your Carbs, so you can get to that point and then you go, “Okay, right I’m good at this,” and it might be 2000 Calories, or whatever it is, and then you can gradually increase those Carbs to get it up, so you can actually bring how much you can eat without changing your Fat overtime.

Matt: Because, that’s how you go down, isn’t it? I mean that’s how you go into comp, you adjust down and then you’ve just got to reverse back out, sort of thing.

Emily: Yeah, you go down or you play with—it depends what you do. But, with me if I want to lean up I manipulate Carbs. So, I’m never that strict, I’ve never counted anything, I don’t even know how many Calories I eat; I have an idea it’s probably about 3000 a day at the moment.

Jeff: That’s quite hefty for somebody your size.

Emily: Yeah. I did a calculation last year and I was eating over 4000 Calories, and then I went, “Okay, I’m going to lean up a little bit.” Sometimes I do, I have a cover shoot for a magazine coming up or something…

Matt: Or Fashion Week.

Emily: I never want to do anything that’s unrealistic. Say if I’ve been eating too many desserts that month or something then I’ll just bring it in a little bit, keep it still real and healthy but just a little bit so I’m not as Bloated, usually that’s the issue, I’m all Bloated, and get rid of all that tension and stuff.

Jeff: So, what do you eat now, what does a day look like with food for you? I mean it’s funny, because eggs are a big part for a lot of people in the morning.

Emily: I can’t eat normal breakfast stuff, so breakfast for me, and people see this all the time and they’re always saying, “Why are you always eating the same thing?” If I eat chicken, zucchini and carrots my Gut is fine. So, eating steamed food, I’m not good with raw stuff because it’s too…

Matt: Raw.

Emily: Yeah, too raw, I can’t break it down, like you say, the Enzyme I can’t break it down enough to digest properly and then I become malnourished. So, I steam my food so that it breaks down really easily, so zucchini and carrots I’ve found are really easy on the Gut, celery is good as well, it just seems to break down quite well for me, and then having the chicken—I have chicken thigh because it’s got Fat in it, I like to eat a lot of Fat. As I was saying before, if I want to make any changes and become leaner I just take out some Carbs and replace it with more Fats.

Jeff: It’s a lot easier to eat, isn’t it? I mean if you’re eating chicken breast it’s so dry, especially if you’re not using any sauces, which most of the time…

Emily: I use Coconut Amino Seasoning is amazing, like barbeque sauce, coconut, it’s incredible that stuff, it’s kind of like Tamari Sauce or Soy Sauce but it’s a little bit sweeter, but it’s not actually sugary.

Matt: Yum.

Jeff: That’s cool.

Emily: Yeah, so we have that, and Dec’s really good, he cooks for me all the time, he’s amazing, that’s why I have him around—no, a few other reasons.

Matt: And the jig.

Emily: So, he puts it in the grill with the Coconut Amino Seasoning on top of the chicken and it gets really yummy. If I ate that out at a restaurant I’d be happy, it tastes delicious. People are like, “How do you eat the same thing?”

Jeff: What’s the sauce again, say it again?

Emily: Coconut Amino Seasoning.

Matt: He’s trying to get a free one of them too. That’s what he’s thinking, “I’m going to get free Brenners…

Jeff: Oh yeah.

Emily: There’s a couple of brands, I think it’s Niulife. Or, Banaban…

Jeff: Oh Banaban.

Emily: I know Banaban does Coconut Amino Seasoning. But, there’s Coconut Barbeque Sauce which is high in Sodium but very low in Sugars, whereas the Coconut Amino Seasoning is a little bit higher in Sugars, but I don’t worry about it, it’s not a big deal because I don’t eat many Carbs anyway, and it tastes amazing.

Jeff: And, that’s the biggest thing again, taste.

Emily: Yeah, if tastes crap you’re not going to eat it.

Jeff: No, and then you’re not going to stick to it, right? So, a lot of people are like, “I’ve got to have something that tastes good otherwise I’m not going to stick to it.”

Emily: Yeah, that’s what I tell people.

Jeff: So, that’s what you have for breakfast?

Emily: Yeah. I have the chicken thigh, so it’s Fatty, with the zucchini and carrots. I just find, because my Gut has been playing up a lot because I’ve been travelling, and that should answer your question before as well with travelling how I stay on track, so I’ll get to that, remind me. So, because of all that it has affected my tummy so much I have to keep going back to what I know works, so I might even eat that three times a day when I’m really bad because I know it’s the only thing I can tolerate. I’d rather eat that and know I’m absorbing it, and plus I have all my ATP supplements as well to make sure it fills in all the gaps that I’m not getting, and I can’t wait to get the Multivitamin too because that will fill in all those gaps.
But, that’s the thing these days, and it’s a whole other subject, but a lot of food these days doesn’t have what you need and that’s why you need a supplement, I find.

Jeff: How do you tolerate the ALPHA VENUS because, obviously, that’s got the Brassica in there?

Emily: I was talking to Matt last time I was here, because I can’t have Broccoli, but because it’s not the actual Broccoli parts, that’s the part my body can’t break down, so because it’s already broken down I can tolerate it.

Jeff: Great. Excellent.

Emily: So, ALPHA VENUS has been amazing for me. I was getting really bad Cysts on my face, like around my nose and on my chin, all the Hormonal stuff, and I started on ALPHA VENUS and it cleared everything up. It’s just incredible, and what it does for your period too, and PMS.

Jeff: Yeah, well it’s just that bad side of Estrogen, and the ALPHA VENUS helps you to get rid of that. It is funny, because we’ve just taken back manufacturing again and we’ve improved the formula slightly, slightly better ingredients, slightly less [0:21:56], and it’s having a bit of a healing process for a few of the people who are taking it, and it’s actually causing a few reactions, but then they’re disappearing over time.

Emily: That’s the Toxins coming out.

Jeff: That’s right. So, the body is basically just destroying all this stuff.

Emily: Yeah, and that’s important to mention because a lot of people freak out when they start, whether it’s ATP and you’re having ALPHA VENUS or whatever, they’ll get a break out and they think “Oh no, I’m going to stop this because it’s causing this,” but that’s the whole process of Detoxifying your body, and it’s the same with everything.

Jeff: You can back it back a little bit, especially if it’s really pronounced, so instead of taking three capsules a day or six capsules a day halve it, or even go down to one or two a day.

Matt: But, you need to create change. People want to feel things, and that’s why pre workouts and that are so popular.

Emily: Feel the instant.

Matt: But, with these sorts of things, when you’re making changes to Hormones you’re making changes in the body.

Emily: It is holistic.

Matt: So, you will be feeling things and people freak out.

Jeff: So, how many meals a day are you typically eating?

Emily: I’m weird, I’m not like other people, you do what works for you. But, a lot of people are having like six meals a day, but I can’t be bothered eating that many times a day.

Jeff: Toni’s going to love you.

Emily: So, I eat three big meals. Sometimes I’ve even had two massive meals with a snack, but I’m talking big, like I might eat 1000 Calorie meal, easily.

Jeff: Wow!

Emily: Yeah. So, that’s just what works for me, what I like to eat and how I feel; you’ve got to go by how you’re feeling. But, at the moment I’m having some soups, and this is another thing because of my Gut issues, we were putting Pumpkin and Sweet Potato and some Peas and Beans and stuff like that in our soup, and I use Beans that have been in tins because they’re soaking and it lowers the anti-Nutrients, is it? The Phytic something or others…

Matt: The Phytic Acids.

Emily: The Phytic Acids in the beans that can cause a reaction, blah, blah, and that’s another issue. But yeah, I do things like that which I know my body can Tolerate, and then we cook the soup up and then we put it in the fridge because it has a chemical change, I think it must lower the Starches.

Matt: Yeah, it modifies the Starches and reduces the Calories.

Emily: Yeah, and I can Tolerate it, I found that my Gut can tolerate it better. So, if I have soup and then eat it straight away it upsets me, but if I’ve put it in the fridge and it’s cooled down and then I reheat it I can Tolerate it more.

Jeff: Wow!

Matt: You have to have Oil in it; the key is that it has to have some Oil.

Emily: Coconut Oil, yeah.

Matt: So, you have to have the Oil mixed with the Fibre through the cooking process, then it has to go cold, and it has to be reheated.

Jeff: Really?

Emily: I put Coconut Oil in, yeah.

Matt: And, that’s the same concept.

Jeff: Man, there’s plenty of tricks here.

Matt: Yeah, Man. The original recipe, the guy that did it, the Sri Lankan guy that did the study on the Rice, and it was one teaspoon of Coconut Oil to two cups of Rice was the ratio, and then in that study he managed to reduce the Calories from that Rice…

Emily: Was it 60%?

Matt: Yeah, from 40 to 60% by cooking it.

Jeff: Wow!

Emily: Something ridiculous, yeah.

Matt: And, you’ve got to use the Absorption method, and this is just for the Rice study, so they did the Coconut Oil, the Rice, used the Absorption method to make sure it was all caught in there, and then they put it in the fridge for 12 hours to go cold. And, where this came from is they worked out that you actually got less Calories from Fried Rice than Steamed Rice.

Emily: Isn’t that crazy.

Jeff: That is just so an oxymoron.

Emily: But, you’ve got to cool it down straight away, that’s important because if you leave it out it gets—what is it? Bacteria? It goes bad.

Jeff: Toni was telling me that Rice is as bad as chicken when it comes to Bacteria.

Emily: Oh yeah.

Matt: Yeah, it is.

Emily: So, you can actually put it in the freezer at first to cool it down quite rapidly.

Matt: Yeah, most Fried Rice in restaurants is all made from the old Rice, the Rice they didn’t use when it was fresh gets recycled as Fried Rice.

Emily: Isn’t it amazing though that food can actually change by being cooled down?

Jeff: Yeah.

Matt: But, if you’re just counting Macros—and, this is why when you say, “I don’t count Calories,” well really no one can count the Calories you absorb. People can count the Calories of the Macros that go into your recipe, but no one can actually count the Calories that go into your body.

Emily: And, what are you actually absorbing, what are you using, what are you just pooping out?

Matt: Yeah, exactly. Yeah, when you’re making modified Starches and things like that, and how many Calories are burnt in the Digestive process? There are so many factors.

Jeff: It’s interesting when you were talking about the soup. My mum always said to me, when you’re cooking soup if you cook beans and peas in the same pot you’re unhygienic.

Emily: In the same pot?

Jeff: Yeah, if you cook beans and pee in the same pot.

Emily: Oh pee, I thought you meant beans and peas, I cook them all together.

Jeff: Oh sorry. I tried, that was terrible. Feel free to edit that one, that’s…

Matt: Don’t pee in your soup is one lesson.

Emily: It’s interesting isn’t it? It’s the same with the beans, like soaking beans and stuff like that can make it more digestible, that’s why I get tinned beans, I can’t be bothered to do all the other crap.

Matt: It’s a really cool science.

Jeff: What else is typically a good meal that you like, that you use? Especially if you’re trying to limit…

Emily: The best meal that I can recommend anyone, which I think is amazing, is Salmon, and then get a Water Cress salad, put Olive Oil and Lemon Juice on top, or even Apple Cider Vinegar on top so that will help with Digestion as well, and then you put Avocado in there, and I think that’s covered everything. Yeah, that’s a perfect meal, apparently, I think.

Jeff: Nice.

Matt: Yeah.

Emily: And, I feel amazing, it’s got the good Fats in there. It’s got the Lemon; it’s got the Olive Oil.

Jeff: It tastes good, it hits the taste buds as well, too.

Emily: So for me, I feel amazing eating that, and from research that I’ve done—there’s a Doctor Perricone, he’s amazing, he works with your Skin from the inside out, so that’s all about Anti-aging and everything as well, and he has Skin stuff and heaps of stuff.

Matt: Water Cress.

Jeff: I like Water Cress.

Emily: Water Cress has 100% rating. So, you know how people eat Spinach and stuff, I think Spinach is about 90 or something but Water Cress is 100%, and Spinach I have trouble with my tummy.

Jeff: So 100% of what?

Emily: 100% of awesomeness.

Jeff: Yeah, on the awesome scale.

Matt: It’s part of the awesome scale, yeah.

Emily: But, it’s got Nutrients. The amount of Nutrients in it.

Jeff: I like Water Cress, and Matt can probably give you a complete run down, because of its chelating—removing of heavy metals out of the body, it’s brilliant.

Matt: Yeah, it’s good. There’s heaps of new research going on about its ability to regulate the Phase 1 and Phase 2 Detoxification Pathways in the Liver, they reckon it slows down the Phase 1 Pathways that are sped up from Stress and Toxic Exposure, and speed up the Phase 2 Conjugation Reactions.

Jeff: So slow down so it enhances the ability to be able to clear it?

Matt: So, basically, it reduces a lot of Allergies and Intolerances by clearing away the Reactive Intermediates.

Emily: That’s probably why I love eating it.

Matt: And, it’s also got the same NRF2 Activating compounds as Broccoli and those other good compounds, so a very powerful Anti-inflammatory; I nick name the NRF2 gene as the Resilient Gene; if you can activate that you can improve the majority of your defence mechanisms against poisons.

Jeff: So, it’s a great one for people suffering with various forms of illnesses, sickness and disease, increasing your NRF2, so things like Water Cress, Brassicas is just what you’ve got to have.

Matt: You don’t just have to have Broccoli all the time either, that’s the other point.

Emily: Yeah, it decreases—Inflammation is just like the raw illness and stuff, isn’t it?

Jeff: Absolutely.

Matt: Well, all aspects of Aging are Inflammatory.

Emily: Oh, everything. And, people say, “How do you get your skin nice, how do you get your hair nice?” and it’s what you’re eating, what you’re putting in your body, it all starts on the inside and then that’s going to show. So, you can usually tell if someone’s—and, it doesn’t work for everyone, but if you look at someone and their hair is dry or their skin is dry or they’ve got problems then something is going on inside, something’s wrong.

Matt: Yeah, exactly.

Emily: It’s Nutrigenomics, isn’t it?

Matt: Yeah, it is.

Emily: The manipulation of Food and what it does for your Cells and Genes.

Matt: For the genes. So, your Genetic Profile—we always talk about the Genetic Profile as being like a story book that hasn’t been written yet, so all the pages are there and it’s up to you whether it’s going to be a tragedy or a love story or wonderful, because you can switch on or off genes depending on what you’re eating.

Jeff: That is so poetic.

Matt: Did you like that?

Jeff: I like that.

Matt: You can tell I heard someone else say it.

Emily: That’s why you’ve got Curcumin and stuff like that in your supplements, because they do that, they go into the Cell and into the Gene and change it, and Cinnamon, there’s all these things.

Matt: Oh Man, it freaks me out, seriously, when you go through and start just looking at synergies between Herbs or something, and then you look at some traditional recipes…

Jeff: They just nail it.

Emily: It’s all in it. The Chinese.

Matt: Yeah, I know, and the Ayurvedic were the ones who taught the Chinese, so these principles flow through everything. And, I love cultures where you talk about thousands of years of trial and error and they do things regularly on a daily basis and they have no idea why they do them when you question them. And, then when you go and research it, “Oh Man, did you know that thing you do…

Jeff: They’ve nailed it.

Emily: Isn’t it stupid. I think us, as humans, we’ve over complicated things, we’ve gone so far away from the basics of how we should be, and our bodies naturally know what we need, it craves it. It’s like the Sugar thing, the reason we crave Sugar is because in the wild all those years ago Sugar is what we needed, so we crave it, so we need it, and store the Fat, but we get too much now.

Jeff: And, it was harder to find too.

Matt: And, because we got so little of it when we did get it, we got a euphoric high, and this is again, in Australia…

Emily: The Insulin response, too.

Matt: If you have a look in Australia, the Indigenous population of Australia has massive problems with addictions and with Diabetes and things like that…

Emily: They’re drinking Coke and things.

Matt: Well, they had somewhere up to 50,000 years of eating the Flora and Fauna available on this land, and the bum of an ant was one of the sweetest things and they had to work bloody hard to get that. And then, all of a sudden, a couple of hundred years ago, only a few generations ago, all of a sudden they’re exposed to refined Sugars and exposed to these things.

The Endorphins released in response to consumption of Sugar, the amount of Insulin released in response to the consumption of the amount of Sugar was the driving force behind their Addictions, they’re so much more predisposed to Addictions and to these Insulin Resistant Syndromes and that sort of stuff than people who had more generations of getting used to it. And, because the Australian Flora and Fauna was a very high Protein Diet, very high Protein, very high Fibre…

Jeff: Such a loss of resource.

Matt: And, very, very low in any form of Carbohydrate. It was a high Protein, high Fat Diet, and then all of a sudden they got exposed to Flours, and Breads, and Drinks and Soft Drinks.

Emily: All the processed Wheats.

Jeff: And, even Kangaroo, one of the best meats you can eat, and the Fat that’s in there is CLA or something ridiculous as well.

Matt: Yeah, from the grass.

Jeff: And, that’s this thing we talk about with the Asian population as well, their general lack of ability to be able to process Lactose. So, understanding your heritage as well can also make a big impact.

Emily: You can do that test, I had a look at it, yeah.

Matt: That looks really cool.

Emily: It looks amazing; I really want to try it.

Matt: That sort of Genetic Profiling where they’re saying, “You’ve got this likelihood of dying of all these different things,” I don’t want to know, Man.

Jeff: No. so, I think we’ve covered off on a lot of stuff.

Emily: We’ve gone off on a tangent.

Jeff: No, I like it Emily, and whether we can get this all into one Episode or whether we do it across a couple, but exercise as well too before we finish off. How do you exercise on the road, what do you do?

Emily: Sometimes I just don’t and realise that’s just…

Matt: Dodging cars by the sounds of things.

Jeff: Running from paparazzi.

Emily: If I can’t do it I do try to be really good with my Diet, obviously, because I want to feel my best. But, I’ve done exercises in the hotel room before, sometimes there’s a gym there, but sometimes I just can’t, I literally can’t do it, it’s so flat out and I’m exhausted and the last thing I want to do is put my body under more Stress. Like training when I’m so exhausted and my tummy is playing up because I’m tired, it’s just this cycle, so why would I want to Stress it out more?

Jeff: So, if anyone’s got an excuse you do, but yet you’re still in great shape. Like even today, you look great, but yet you’re saying that for you, exercise it’s just make do with what you’ve got and just listen to your body, don’t over tax it.

Emily: Yeah, and not beat yourself up. But, when I train I train really hard.

Jeff: How long do you train for, typically, when you train?

Emily: It depends what I’m doing. I don’t do much Cardio and if I do it’s a high intensity or a sprint or interval training or Tabata or something like that. But, usually, if it’s a leg day it’s longer because I do a whole lot of activation for my Glutes and I rub my PROTOTYPE 8 on there, which has helped grow my butt, by the way.

Matt: It does, eh?

Emily: For everyone out there who wanted to know, my butt has grown. And, it’s not just about the size and the look of it, but increased strength in my Posterior Chain because of it, and it’s evened things out and it’s helped my back, and I’ve had a heap of positive results from increasing that strength. So, I rub that on and do the whole activation with the bands and things like that, and that takes a long time, so leg day would probably an hour and a quarter, legs and glutes, but usually I’m only in the gym for about 30 or 40 minutes any other day. Sometimes I’ll get in there and do a high intensity workout for 20 minutes, or 15, it’s whatever I’ve got, but I just feel that I don’t want to beat myself up if I can’t do it, that’s why I don’t like to have that structure, “I’ve got to train Monday to Friday,” I don’t like to have that because I know I can’t fit it.

Jeff: Is this replicated in your advice online? So, if someone comes and says, “Emily, I like the sound of what you do, I like your philosophy on life,” and they want to get an eating plan or a training plan from you, where can they go? And, will that cover off on this, is it flexible as well too?

Emily: It is an isn’t.

Jeff: I mean, obviously, you need to have some structure, and you need to have a starting point, I get that.

Emily: Yeah. So, usually when you’re first starting I find because you’ve been unhealthy and sedentary for so long you need some sort of structure so you can teach yourself, you know, how it takes three weeks or 21 days or whatever, four weeks to make the changes, so you can adapt to it and see results and everything, you’ve got to have some sort of structure because, obviously, you’ve got to where you are now because you haven’t had structure or you don’t know what you’re doing. So, the program does have structure and it’s the main thing it teaches, it teaches about the structure that you can have and learning about healthy foods, what foods are good for you, why are they good for you, what sort of training is efficient and effective? That’s what it is, and it does have the structure, but also I tell them, “You don’t have to follow it to a T, you can pick and choose the workouts that you want to do and mix it up, or pick and choose the meals.”

I’ve got a whole meal plan for Vegans, a whole meal plan for Vegetarians, and Meat eaters, they’re all separate, or they can mix that up and pick and choose.

I worked with a Dietician with this, it wasn’t me just fluking it, I’m not a qualified Nutritionist or anything, so I sat down with a Dietician and went through my beliefs too, because there are things that I don’t believe in, for instance having Corn that’s genetically modified, I don’t find it’s very healthy, I mean in moderation having a little bit here and there, but I don’t want to base a whole diet around having corn that doesn’t process through your body properly, your body can’t break it down, and GMO stuff.

Jeff: I totally agree with you.

Emily: Or, having too much Wheat, I don’t believe that the way Wheat is made these days is good for us, so I don’t put it…

Jeff: No, it’s changed.

Emily: Maybe back in the olden days, or in Italy there’s some wheat that you can eat that you’re fine.

Matt Mm, stone ground, Durum Wheat, yeah.

Emily: People that are Gluten Intolerant can go to Italy, and my mum was one of them, can go to Italy and eat the Wheat and stuff, it’s different.

Matt: Yeah, you hear that a lot.

Jeff: It’s because it has changed. Even the Fat in our Milk now the way that they changed the particle size, we’ve spoken about that. Our body doesn’t recognise food the same way. But, it’s the same thing, you can’t then start freaking out and going, “Oh my Gosh, if I go out to a restaurant,” the chances are you’re eating GMO. But, so long as you’re offsetting that by trying to eat well…

Emily: Yeah, the majority of the time.

Jeff: And, this is my opinion again, and a lot of people will debate the whole GMO thing, and I respect that as well too. But, so long as you’re not freaking out, you’re doing the best that you can and you’re not beating yourself up if you stray outside those lines.

Emily: There’s no point of having a fear of food either, that’s what I want to teach people. There are things that I believe that I don’t want to put in the program, even with Soy products, I like to have Fermented Soy because the Estrogen is lower, and we could talk about that more but we’d be here forever, but there’s things like that, that I know when I sat down with my Dietician and said, “Look, I believe this and this,” and they agreed with me, and then we wrote a program together, I approved of what they did, they went off and did it all and come back, and, “Yeah, I’m happy with that.” So, it’s all ticked off and it’s not a low Calorie program or anything like that, it sits around 1800 to 2200 Calories and it goes up and down, and I’ve also given the option that if you want to you can add more Carbs if you’re highly active or you do more training, I tell them all that sort of stuff. But, it’s just a guide to kick start your healthy life.

Jeff: You’re a black belt when it comes to—in terms of understanding you’ve been doing this for over a decade, you understand it. And, this is the thing, get on the structure, start doing it, and for most people who haven’t been training or really don’t have much direction, and the same with their diet as well too, they’re starting off down a pathway and this may not be the thing that you use for the rest of your life but it creates a foundation, and from that you can then educate yourself and understand your body.
So, what are the biggest mistakes that you find that people, especially your target demographic, the 25 to 35-year-old females, what are the biggest things that you think they’re missing or that they don’t understand?

Emily: Well there are probably a few things, and I always go back to the same sorts of things, the whole misconception about Muscle is lifting weights is going to make you like a body builder.

Jeff: It’s still a big one, right.

Emily: I can believe people still believe it. I do posts all the time and girls are like, “I’m just afraid I’m going to get really bulky,” or, “I’ve got big legs so if I do weights they’re going to get bigger.” “No, if you lift weights, do strength training and your diet is good, you’re not overeating or eating the wrong things, you’re going to remove the Fat that sits on top of the Muscle.” The only reason they feel bulky is if they were to build Muscle and their diet is bad and they’ve got Fat, so the Fat is sitting on top and they think it’s bigger, but if you get rid of that, guess what, you’re left with toned legs. Being toned is having more Muscle and less body Fat.

Jeff: That’s right. A few weeks ago we had Rach White on who is very different, and she trains people to go onto comps, and she’s got some Muscle right, she’s very, very different—actually, you’re both about the same height but she’s probably got about 15 kilos on you, and that’s different, she’s training for a completely different look, her diet, her structure, everything is different.

Matt: She’d probably be offended to think that other people assume that she’s achieved the Muscle just by lifting some weights.

Jeff: Yeah, exactly.

Matt: Yeah, just by saying, “What if I’m just normal me and then I just start lifting the heavy weights, and all of a sudden I’m going to turn into Rach White.”

Jeff: Big Rach White on the world stage. It’s so crazy.

Emily: It doesn’t just happen.

Matt: They work so hard to get that.

Emily: I know everyone is different and some people can build better than other people, and oh God, give that to me please because I’ve been trying for seven years to get bulky and I’m still a size eight and tiny.

Jeff: And, that’s the other thing, accepting and understanding that there is genetic…

Emily: Predisposed to certain…

Jeff: Yeah. And, that doesn’t mean you have to be defined by your Genetics, but at the same time some people might find it easier than other people as well.

Emily: But, you’ve got strengths, and where you’ve got a strength you’ve got a weakness and where you’ve got a weakness you’ve got a strength, there’s always the opposite end, everything balances out, I believe. And, say if you’re a bit more of a solid person then you’re going to have more Muscle, you’re going to be able to build more Muscle, usually, than someone else who’s like me who’s naturally skinny. But, I would love that and they would probably love to be like me, you always want what you don’t have, but embrace it, if you can build that Muscle build that Muscle and just work a bit harder with your diet or do a bit more high intensity training to get rid of that Fat. Whereas with me I don’t need to do lots of Cardio because I’m already small, I’ve got to work on building that Muscle, so I’ve got to go so much harder and eat so much more food to try and build that Muscle. So, you just work with what you’ve got, embrace it.

Matt: Yeah.

Jeff: So, emilyskye.com is your website? Do you reckon that’s the best place for people to go? I mean obviously they can check you out on social media but if they go there have they got links to your Instagram and that?

Emily: That’s sort of the hub. Yeah, so they can find it, so emilyskye.com and then if you just put Emily Skye on Facebook, and its Emily Skye Fit on Instagram and Snapchat; Snapchat is pretty fun because it’s real.

Matt: Snapchat’s awesome, I reckon it’s really cool.

Jeff: I’m not on Snapchat yet, I’m socially…

Emily: You’re behind aren’t you?

Jeff: Oh I’m way behind.

Matt: I’m one of those weirdos, I just do the videos of me and the boys, my sons, and then we just take them and just share them, and then we spend the rest of the time just watching everyone else’s Snapchat.

Emily: I like Snapchat, and I mean there’s so much social media out there, if it wasn’t my business I’d probably have a big break from it, to be honest, and live my life, but it’s part of my life and I’ve got to see it for what it is and its positives as well as negatives, you’ve just got to be in control of that and set some boundaries for yourself, but Snapchat is my favourite by far.

Jeff: Is it?

Matt: That’s what I’m saying, you just smile so much.

Emily: It’s quick, you throw it on, you’ve got 10 seconds if you’re talking and it’s quick and you put it away and there’s no editing, you can’t—I mean now you can upload photos and do some other stuff to it now, it’s a bit different, but the reason I like it is because for me it’s just raw, it’s throw it on, film something, put up a photo, it’s just me.

Matt: And, people seem to be a lot less self-conscious. It’s not like, “This is going on my permanent record for trolls to speak about forever.”

Emily: Yeah, because it’s going to be deleted.

Jeff: It’s always interesting, Facebook, it’s only a matter of time before they acquire them for sure. There’s Instagram, Snapchat, they’re great because they obviously appeal to a broader demographic and you can use them as different tools for different things too. But, I spent about two minutes on Facebook…

Matt: Isn’t Facebook live or something now, wasn’t there an attempt at doing that?

Emily: Yeah, I helped launch that one.

Matt: Yeah, that’s right.

Emily: It was on TV and it was filming delayed, like 10 seconds delayed and I was talking to the camera and I didn’t realise I had the phone because I was filming it, and the phone was down below shooting right up like a double chin and up my nose.

Jeff: Nice.

Matt: So, I had Kochy on there, and he was saying, “Hey Em, you’ve got to work on your camera skills,” and I was like, “No, no I’m good at it.”

Jeff: Who’s that?

Matt: David Koch, on Sunrise.

Emily: Yeah, on Sunrise. So, it was a pretty funny experience, but whatever, everyone saw up my nose, but everyone’s got a nostril.

Jeff: Well, maybe you’ve got a whole new nostril voyeurs following you now, who knows.

Matt: Oh, don’t start.

Jeff: There’s all sorts of weird people out there, Matt, you’ve got no idea.

Matt: There’s a webpage for everything.

Emily: You should see all the feet things I get.

Jeff: Really?

Emily: Oh yeah. I don’t get it, though.

Jeff: Do you know how big my feet are?

Emily: I don’t know if I want to know.

Jeff: They’re 32cms long. You know what, I’m going to get…

Emily: I thought you were going to go somewhere rude then.

Matt: Of course he will.

Jeff: Really?

Emily: Were you thinking that, Matt?

Matt: Yeah, well I was just assuming.

Jeff: My feet are 32cms long if you measure them from end to end.

Emily: Is that long?

Jeff: It’s longer than a ruler.

Matt: It’s over a foot long.

Emily: Is your foot the same size as your forearm?

Matt: Yeah, it’s supposed to be between your wrist and your elbow.

Jeff: Yeah, well what’s it supposed to be.

Matt: Not her forearm, your forearm.

Jeff: That was different. Yeah, but I’m probably going to get all these foot fetish people ringing me up saying, “I want to see Jeff’s feet.”

Matt: Fetish people requesting a hashtag Jeff’s feet. No, we’ve got hashtag Jeff’s feet.

Jeff: Oh no.

Emily: Yeah, create that hashtag.

Jeff: No, let’s not do that.

Matt: Create a webpage, Jeff’s feet.

Emily: Everyone [0:45:38], he likes sniffing them.

Jeff: I do not.

Matt: He does. His toes are like fingers.

Jeff: They are actually.

Emily: Are they? Are they long?

Matt: And, wipe your hands before you come in, I asked you.

Jeff: I can actually open jars with my toes.

Emily: I can pick things up; I think I can write still.

Jeff: Wow!

Emily: I used to be able to write with my toes.

Jeff: That’s pretty impressive.

Emily: Yeah, but I pick things up off the floor because I’m lazy, I just pick it up.

Jeff: Yeah, when you’ve got long fingers it freaks Toni out. My toes are about the same size as her fingers.

Matt: It’s disgusting eh? And, her hands are short and stubby.

Jeff: They are.

Matt: She walks around all the time like, “Ah, look at my fingers.”

Emily: Oh God.

Jeff: Yeah, this is getting weird. Emily, just quickly then, what’s happening with you going forward? And, I don’t want you to mention any secrets that you can’t talk about, but can we mention anything about the superhero comic stuff, or is that all…

Emily: Yeah, I did some stuff for Marvel, we did a workout in Sydney a few months ago, it was to launch their new civil war movie, which is wild. So, I launched there here and I worked with the team in LA to get all that going, and that was a bit of fun, I had to dress up as a superhero.

Matt: Do these people all come to you or do you go to them? Like, how does it…

Emily: A lot of them come to me, but I don’t want people to think that I sit back and wait for things to come. It’s the hard work that I did to get to that stage to be able to have people come to me.

Matt: To be in their face, they had to find you somehow.

Emily: Yeah, exactly. So, they saw me there and came to me and thought that I would be suitable to do the workout, the superhero workout.

Jeff: And, now you’re going to be working with Reebok, which again, it sounds like they’re a great company.

Emily: Yeah, I’m about to do something really exciting with Reebok, which is awesome, I can’t wait.

Jeff: But, we can’t mention that? No, okay.

Matt: Big teasers.

Emily: New exciting things along, yeah.

Matt: And, you still find time to come and see us at ATP?

Emily: Of course, you’re my priority.

Jeff: Little old ATP.

Matt: Of course, yes there you go. Jeff’s feet.

Jeff: Shut up. And, then you’ve got…

Emily: There’s Good Life, my classes in Good Life, so my Emily Skye night classes are in all the Good Life health clubs.

Jeff: And, how’s that going?

Emily: Yeah, it’s going awesome, and they had the best response they’ve had ever for any sort of class they’ve got in there. I won’t mention names, but they’ve got a few classes in there and mine got a better response, which is really good. It’s exciting to know that what you’re doing and people actually like it.

Jeff: That Kiwi bloke is going to have to pick up his game.

Emily: Oh yeah.

Jeff: Yeah, he’s great though, he’s fantastic.

Emily: I think anyone who’s trying to better people’s lives is absolutely great.

Jeff: Yeah, and there’s no disrespect there at all, he’s just obviously been on top for a hell of a long time.

Matt: I don’t even know who you’re talking about.

Jeff: Yeah, of course you don’t, but people in the know will know what we’re talking about. I just don’t want to get into trouble because I do respect him and his whole movement.

Emily: Me too.

Jeff: But anyway, the only other thing, can we talk a little bit about your other agent, the person that you’re looking at in Hollywood, can we talk about that at all?

Emily: Are you talking about my PR that I’ve got?

Jeff: Yeah, and your movies maybe, because you were looking at that. I know you’ve been really busy and you’re having to choose what you’re doing and the timing and everything.

Emily: Yeah. I don’t know if I’m allowed to say it but I’ll say it anyway, and if not you can cut it out. So, I’m working with a PR person who is The Rock’s PR, and does stuff with Justin Bieber and Karlie Kloss and people like that, some big names over there.

Jeff: Who is Karlie Kloss? See I live under a rock.

Emily: Who is she? Once I show you, you won’t forget. She’s a supermodel, she’s amazing. But, what I love about her is she’s intelligent as well, so she actually builds websites and stuff and does all coding, and can out code anyone, basically. So, I think it’s great that she’s got beauty and brains, I really respect that.

Matt: Hell yeah.

Emily: So she’s just joined. Steph Jones in my PR, so she’s got Jones Works and she’s incredible, so I’m working with her now, and we went around to magazines and had meetings with things that I can’t talk about when I was in New York. I was in LA as well, but I have some movie producer friends too.

Emily: I don’t usually talk about this stuff. I’m not that person that goes around—it’s funny, people say, “What’s happening Em?” and I’m like, “Oh yeah, same old.”

Jeff: Because you don’t want to come over as being—and, things might not happen as well, too, or it might go down a slightly different path.

Emily: It’s a bit of both. On one hand I hate bragging and talking about myself, I’ve just never been that person.

Jeff: Sure, but it would be a pretty boring interview though if we didn’t.

Emily: Exactly.

Jeff: So, what’s happening? “Nothing really.”

Emily: It’s funny, because when I’m with Dec, my boyfriend Dec, he’s good, so he talks about all that sort of stuff for me and I don’t really have to, but when it’s me on my own I can’t really say nothing because yeah, I would be pretty boring then. But, yeah there’s exciting stuff happening, lots of things happening. It is true about who you know as well, so you are creating those relationships with people, genuine relationships, don’t fake it, people don’t like BS, people see through that, and people who are good at what they do see through that as well.

Matt: Yeah.

Emily: But, genuine relationships always pay off as well, you do get a lot of opportunities, me being friends with some people that produce massive movies, that’s always going to be a good thing. They’ve told me that if I want to be in a movie I basically can, and it would need to make sense, I mean I’d have to be a superhero or something.

Jeff: Of course.

Matt: Its’ annoying that they’ve already cast someone else for that Wonder Woman thing.

Jeff: Yeah. I mean she’s a gorgeous girl but she didn’t have any Muscle at all. But, I actually liked her in that.

Matt: I thought that would have been the most hotly contested role ever, I mean how many women would have loved to have been Wonder Woman?

Jeff: Yeah, but you definitely needed a woman with a bit more Muscle.

Matt: I’d love to be Wonder Woman. I mean…

Emily: Wouldn’t it be so cool; I’d love—that would be a dream for me. For me to be a superhero though, in a movie, because then I can train really hard…

Jeff: What about the Wasp with the Avengers, the Wasp?

Emily: I don’t want to be a Wasp.

Jeff: No, no the Wasp, the Ants girlfriend.

Emily: The ex-one, yeah.

Matt: Ants?

Jeff: So, we’ll put that out there to—who’s our good friend at Marvel, who’s the guy that wrote all the comics? What’s his name?

Emily: That’s alright, I’ve got connections there with Marvel.

Matt: Stan Lee?

Jeff: Yeah, Stan Lee.

Matt: Is that our friend?

Jeff: Yeah.

Matt: Oh yeah, cool.

Jeff: He uses all our stuff.

Matt: Does he?

Jeff: Yeah.

Matt: He’s probably listening to the podcast right now. G’day Stan.

Jeff: Of course he is. G’day Stan. Just saying g’day. So, Emily up for the Wasp if you can.

Emily: Yeah, there’s a lot of stuff that’s going on and I guess I’ll be able to talk more about things soon so you’ll just have to have me back on.

Jeff: Cool.

Emily: But, there are a lot of things I can’t talk about, but the biggest thing I want to get across to people is you’ve got to work your arse off. You’ve got to know what you want and nothing happens overnight, nothing happens accidentally, it doesn’t just come to you, you need to get off your butt and go and make things happen, and every single day work towards it, not against it. You can have an off day and not do anything but don’t go backwards and give up and expect that someone is going to do it for you, you have to dedicate yourself. And, it’s taken me a long, long time, and I’ve had a lot of tears, you know, blood sweat and tears, it’s true. If you don’t have that it’s hard to reach it.

Matt: So, you’ve got to choose your attitude, you’ve got to commit to a process…

Emily: Yeah, and do it for the right reasons.

Matt: Work out your Why.

Emily: And, there is nothing wrong with making money from what you love, and I think this is something that I get annoyed about, people get angry and say, “This should be for free, you should be doing this for free,” well I don’t see doctors working for free. How can you do the best you can if you’re not making money.

Matt: Well, how could you build these big Apps and everything if you hadn’t of made a bit of money along the way?

Emily: Exactly. And, if people knew how much money we spent on those Apps, they’d be sick.

Matt: And, how many more people you can help when you’ve got some resources behind you.

Emily: Exactly, you have to. And, there’s nothing wrong either, if you want to make money, it’s not evil to want to make money. I guess for me, I don’t want money to be my number one.

Matt: It’s not your Why?

Emily: No.

Jeff: What’s really interesting, and I forget exactly where I heard this, but there was a college, I’m not sure if it was Harvard Business College or what have you, but I think it was Richard Branson, I can’t remember, it was one of the top entrepreneurs in the world was giving a speech and he said, “Okay, so all you guys are studying Business”, I think they were doing their MBAs and what have you, “how many of you here—and, these were advanced, they were actually working towards a business goal—“how many of you are doing it first and foremost for the money?” and in a class of about 100 there was one person that put up their hand. And, he said, “Fine,” but he said the businesses that really make a difference, the people that make an impact—and, you think of Arnold Schwarzenegger, you think of Opera Winfrey, you think of all these sorts of people and it’s because they have that passion. You look at any top company, any top individual, their passion is tangible, you can see it, you can feel it, it doesn’t surprise you, they’re real, they’re authentic to who they are, and they just keep going. Because, I think most people would give up if it was just about the money, they’d give up and go—we would have given up 10 times over.

Emily: So would I. And, I’ve had times where I have gotten off track and I’ve forgotten my Why, and it’s easy to do. And, when business goes so crazy and there’s so much stuff happening, or there’s some negativity happening, or whatever, that distracts you from what the core is, what you’re doing this for. And, I have been taken off track sometimes and I think, “I just want to give up, I’m sick of this, this is crap,” blah, blah, blah, all this negative stuff, and then I go, “No Em, remember why you started this. Why did I start it for me, what it did for me, and why do I want to share that with other people? Why do I do this? Because I want to help people, I want to change their lives, I have to, I can’t give up, because I’m giving up on everyone else. I have to keep going.” So, yeah, you’ve got to have that as your number one. There’s got to be good intentions, and intentions are everything.

Matt: Exactly.

Jeff: Emily, thanks so much for coming in and spending time with us, it was brilliant. And, we’ll definitely have you back, and I know you’ve got some big things in the pipeline, so you’re flying between here and the US at the moment, but maybe towards the second half of this year we’ll have you back and you can fill us in on what’s happening. But, is there anything you want to finish up on? Obviously people can go to the Emily Skye website. Have we said everything, have we covered everything?

Emily: Yeah, I’ve got my free daily workout App, so you can get a free workout every day and you can actually earn tokens, so if you consecutively do a workout, like if you do it three times in a row, you get a trophy, a token that you can use in the store and go and buy things. So, you can actually get things for free and it doesn’t cost you a cent to become fit.

Matt: That is very cool.

Jeff: Wow, that is cool. And, that is your App?

Emily: That’s an App. It’s iTunes and the Google Play Store or something, the Android, so it’s on Android too, so if you don’t have an iPhone you’ve got Android.

Jeff: And, you just go to the App store, and what’s the App called?

Emily: Search Emily Skye and it will come up.

Jeff: Right.

Emily: So, that’s free and you can also use my programs if you want something that’s more extensive and get the full diet and training, which has home workouts as well as gym workouts in it and all the meal plans for everyone, you can use that through there too.

Matt: That’s really cool.

Jeff: So, there’s no excuses?

Emily: So, there’s no excuses, plus it’s free workouts every single day on my Facebook and Instagram, so there really isn’t any excuse. So, when people say, “You should be doing this for free,” well guess what, we do a lot for free.

Jeff: So, put that in your pipe and smoke it.

Matt: Yeah. Hazar.

Jeff: Hazar. Yeah, brilliant. Well, thanks Emily.

Emily: Thanks for having me. Now, where’s the chocolate?

Jeff: Max Brenner.

Matt: Yeah, we’re waiting for our free Max Brenner.

Jeff: It should be here any moment.

Emily: Put some of your Multivitamin on top of it and then it’s healthy, right?

Matt: Of course, it’s got to be good for you, diluting the Lactose. Oral tolerance, remember?

Emily: Absolutely. Have some Apple Cider Vinegar before, that will help digest it.

Matt: Yeah, absolutely. It sounds like horrible chocolate.

Jeff: It does actually, I don’t want any.

Emily: Yeah, I don’t think I want it either. Salad. I’ll just get my Water Cress and Salmon, that’ll do.

Jeff: Great.

Emily: Awesome, thanks for having me.

Jeff: No, thank you for coming in.

Matt: Thank you. Last word, Emily?

Emily: See you later.

Matt: Ah good, that’s alright.

Emily: I don’t know; I’ll have to come up with something. “Over and out.”

Jeff: No, we’ve been saying that to Matt every time and he’s still never got one. I think he got one, once.

Matt: Hooroo.

Emily: What’s yours?

Jeff: Hooroo, that’s his fall back.

Emily: I need something like…

Matt: But he screws you because he says, “Last word,” so everything you’re trying to think of as your last word is like…

Jeff: Be good to your mother.

Matt: But that’s not a word.

Emily: Have you heard me? I can’t stop talking, I can’t say it in one word, or two words, or three words, give me millions.

Jeff: Well, this podcast is already up to two hours and twenty minutes.

Emily: Are you serious?

Matt: Yeah.

Emily: I know, it feels like I’ve been here for a while, but I’ve enjoyed it.

Jeff: No, it’s been great fun.

Matt: Yeah, cool. Alright, done.

Jeff: We’re done.

Emily: Get on the ATP supps, they changed my life, and my family and friends as well, and no put on. Are you going to employ me now as your poster girl?

Jeff: Absolutely. I don’t think we could afford to. Oh my God.

Emily: I’ll do it for free because it’s from the love.

Matt: Oh nice. Yeah, done then, shake her hand.

Jeff: Yeah, someone get a contract. Alright, Declan might be coming with a tray to hack to kill us with the word.

Emily: I am hungry, so yeah.

Matt: I’m starving.

Jeff: Alright, we better sign off. Alright then, done. Thanks people for listening and we’ll be back next week.

Matt: Oh.

Emily: Bye.

Matt: Bye.

END OF TRANSCRIPT

Listen in to the podcast episode here:
https://atpscience.com/episode-64-emily-skye-interview-part-2/

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