Dan Churchill: Food is a beautiful thing. And if I always made food just as much as their training about their work, I would take away the enjoyment of what food is. And so a big part of what food is, is recovery. And it's not just physical recovery, it's mental, creative recovery. That moment going back to the dinner table as I spoke about earlier is super important to have that moment, whether it be on your own, with your family, with your friends, your team, whatever it is, to be away from the constant pressure of expectation on themselves, from their teammates, from the sponsors, to be away from that, and that's what food can do.
Dr Rupy: Welcome to the Doctor's Kitchen podcast with me, Dr Rupy, where we discuss the most important topics and concepts in the medicinal qualities of food and lifestyle. These are some of the things that I've written about in my latest book, Eat to Beat Illness, which has now been released in the USA. You can pick it up in all good bookstores, including Barnes and Noble, IndieBound, and Amazon online. Now, as part of my trip to launch it in the US, I caught up with Aussie-raised but New York-residing chef, Dan Churchill. He studied nutrition at university, made his break in Australia with best-selling cookbooks like Dude Food, and then made appearances on American morning TV. He's now the official chef for Under Armour clothing brand and on the Centr.com app as well. He opened Charlie Street in New York City's Nolita district, a spread bar delivering colourful bowls, tasty toast options with, of course, epic third-wave coffee. I've personally been and it is amazing. It's also home to Dan's studio kitchen where he posts YouTube recipes and interviews from his epic table podcast, which I'm also now featured on too. I really respect Dan's pragmatic approach to nutrition and food. You can tell that his mission is to make people fall in love with food again, even his professional athlete clients that could be forgiven for seeing food as yet another tool to improve performance. Remember, you can check out the show notes for everything on thedoctorskitchen.com, sign up to the weekly newsletter where we deliver recipes straight to your inbox. But for now, on with the podcast.
Dr Rupy: Dan, thank you so much for cooking me lunch, man.
Dan Churchill: Mate, pleasure is all mine.
Dr Rupy: Do you want to tell us what that was?
Dan Churchill: Mate, we did a, it doesn't look as nice as it did before, but yeah. It tastes incredible.
Dr Rupy: Mate, that was a request from your end. So you asked for a vegetarian pad thai, and so instead of using brown rice noodles, we did some swagetti noodles and made like a sweet little, yeah, pad thai.
Dan Churchill: How good.
Dr Rupy: Man, it was delicious, so good. And we're sitting here in your Charlie Street cafe at the moment and it's the first time I've met you, but I feel like I've known you through the medium of social media for years now. I've been following your prolific rise to fame and and how everything started for you. I wanted to go back to basics. So I've already done a little introduction to you already, but I'd love to hear your story from doing your nutrition degree, where you grew up in Australia and and how you developed and created your own path, man.
Dan Churchill: Mate, yeah, it's um, it's funny. I like you, we spoke about it earlier, we're talking about it's it's moments you actually take a step back and reflect on. And yeah, since I was, I've been cooking since I was 12. I just turned 30, so I've been cooking since I was 12 for my family.
Dr Rupy: You look like 22, bro.
Dan Churchill: Oh, yeah, especially if I shave this, I look like I'm a baby. Like, it is terrible. Um, thanks for finally having a bit of beard growth. There's still called beard, it's rarely even a beard, it's like bum fluff. Um, but mate, yeah, so I've been cooking since like that age, and it was for my family, so it was never professional. Um, always just home style cooking and that honestly came about because uh, parents and I and my two brothers sat around on a, I think it was a Sunday night watching Jamie Oliver. Um, and it wasn't, it wasn't necessarily the cooking side. At the time I didn't realize this, but it was Dad realized the just the creativity it brought and the conversation it brought the the brothers and um, you know, mum and and himself. And and through that it was like a bond. Um, and so he created a calendar for us to take turns in cooking for. Um, and it was like our thing every week we watched Jamie and then we'd also take turns throughout the week to to cook for each other. Um, and so that was a really cool development for me because it, you know, as you grow up, you, as we all know, you can at some points drift apart, but that dinner table moment is uh, something that we all can relate to. I'm I'm so privileged to have a family that was so, you know, in common with that that dinner table that that's why I really um, cherish what food does. And I think aside from the flavour and and you know, the the well-being it does, that's truly why I got into it. Because I've been cooking since that, you know, time, but you know, when I finished high school, I uh, I loved sport. Like I'm a sport fanatic. I love, you know, exercising and being active and running a muck. Um, northern beaches of Sydney that will do to you.
Dr Rupy: You should do a marathon as well, right?
Dan Churchill: Yeah, I did the marathon last year.
Dr Rupy: Congratulations.
Dan Churchill: Thanks, mate. Yeah, running again this year, so training's ramping up for that as well. But like that's the thing, like I I love I love testing my body. I love testing myself physically. And uh, so I went and did an undergraduate, I did a sport and exercise management degree. Um, I didn't know what I wanted to do, but I love sport, so I did that. Uh, and I learned a lot about, you know, business, uh, the human body. Um, but and when that that degree finished, I was PT-ing at the time and playing rugby, uh, and building my personal training business. But I I was like, you know what, I really want to specialize in specifics of performance and and stuff like that. So that's when I did a master's degree in uh, exercise science, nutrition and strength conditioning. Um, and it was kind of a a funny moment because I was uh, with that, I was able to work with athletes. And I found myself talking to these individuals, um, who I'd, you know, it's looked up to for a very long time, but they wouldn't know anything about nutrition, not that they had to, but even worse, they didn't know much about cooking. So the nutritionist would be speaking to them about what they should be having. And just like you have that moment with the oatmeal, um, that light bulb moment, I was like, I was blown away when these athletes who to and to be honest, if I was an athlete, I was like, well, I would do everything in life, but not everyone is, and that's totally fine. They didn't know how to apply what the nutritionist was saying about how much fat to have, how much protein to have and whatever. So I I started creating these recipes for these athletes, knowing with the basic cooking I knew, but knew completely what the nutritionist was saying. Um, and that was quite successful. Tie that in to the fact that a lot of my mates on weekends were trying to get some brownie points from their their lady friends. So I send them some recipes as well. Um, and I I ended up making as I realized that a cookbook. And so that's how dude food came about. Uh, not a chef at that stage, still building a, you know, a solid PT business and health coaching business. Um, and applying nutrition it's to to much more so than the food side, but um, I realized that there could be, especially when that dude food book, I'd I remember when I was like four years old, I dressed up uh, as a chef for a for a actually a a book, uh, a dress up book.
Dr Rupy: No way.
Dan Churchill: Yeah, I did. But and then
Dr Rupy: That's awesome. I've got to see this picture, man.
Dan Churchill: I'll get it to you. It's unbelievable. Mum's got it. Um, and yeah, and then I remember when fast forward to when I was mid-teens, I'm like, I want to be a chef watching Jamie. And then all of a sudden I'm like, I don't want to be the 90-hour chef in the week, uh, you know, doing dark windows and all that kind of like, I didn't want to be that.
Dr Rupy: Yeah, it's a crazy lifestyle.
Dan Churchill: Yeah. And it's not because I wasn't keen to do that. I just didn't feel like I'm a very, you know, charismatic person and being in the dungeon for so long is what these guys do and these ladies do and it's it's credit to them, you know. Um, but then I realized I could be a new type of foodie or cook. Um, and so after dude food was uh, pretty successful and got me some media time, I I put my head down and kind of um, night times, each night time I'd go to a different restaurant uh, and yeah, just work my up the line. So it'd be like Thai, Italian, Argentinian, um, Brazilian. And I just every single night would be something different.
Dr Rupy: Oh, that's amazing. That's sick. So you so you kind of taught yourself these different culinary techniques by just going and restaurant hopping.
Dan Churchill: Yeah. Oh, that's amazing.
Dr Rupy: So I jump in and be like, sometimes you get turned down, but like I'd just be like, yeah, chef, I will clean dishes, pots and pans, whatever it is. And and I did that maybe for a week and then they like pull you up into prep and then you go from prep into this and like you maybe jump on the line, you go from line to, you know, maybe Sue and then head and then eventually you're you're actually running it. So it's just pretty like for me it was I that took me about two years to do. Um, but I loved it. I loved each night I went somewhere different. Um, that was of course for six months actually and then the rest of us I stuck to one for about two years. But yeah, it was unbelievable learning experience.
Dan Churchill: So when did you transition from, you know, running your PT business, learning about food, doing a few meals for some athletes into what you're doing today?
Dr Rupy: Yeah, it's a good question. Um, so dude food came out when I was about 20, 21.
Dan Churchill: 20? Yeah, yeah. It's quite a young man.
Dr Rupy: Yeah. Yeah, I think back.
Dan Churchill: You're a veteran in this dude. That's amazing.
Dr Rupy: Um, and then yeah, so the healthy cook. I think it was probably that moment where the healthy cook came out.
Dan Churchill: This this uh, this delicious looking here. Yeah, nice.
Dr Rupy: Yeah, the one with the the button up right up to the top of the neck. That one. Yeah. Mate, yeah, so I think it was probably around the time that came out that I really went hard. And I to be honest, I was still doing a lot of sessions during the day of PT, but then I
Dan Churchill: You can tell, mate.
Dr Rupy: Yeah, so it was kind of like around that time I was like, all right, we got we we're going to have a crack at this and just go go ham and like be the brand.
Dan Churchill: Yeah, epic. And so when did you ended up going, when did you end up going to New York and and starting all this stuff here?
Dr Rupy: Yeah, so I've I've lived here for four years. So I got my visa um, four years ago. But before that, I was coming back and forward for about a year and a half. I was, I came here, uh, first got a book deal and then book deals, as you know, take a bit of time to get through the actual book and then do the tour and the launch. So it took about a year and a half and then I got the visa. So technically been coming here for about five and a half, almost six years. Um, and that was yeah, like what was 24, yeah, about 23, 24 at the time.
Dan Churchill: Yeah, yeah, yeah. Oh, that's epic, man. And so, so you uh, you have a a distinct edge in terms of your nutrition masters and how you applied that to performance uh, outcomes, right? You're a personal chef for some really well-known winter Olympians.
Dr Rupy: Yeah, yeah. So like I I'm the chef for Under Armour and that entails me, uh, the very first person.
Dan Churchill: Said very casually there. Yeah, you're the official chef for Under Armour brand. Yeah.
Dr Rupy: So how it works is they um, Lindsey Vonn is a skier and she's the most winningest downhill female skier of all time. And she, she uh, went to the Olympics and wanted to have someone um, that could just she could count on who could work with her. Um, and Under Armour were also looking for someone to help them with their food program to an extent. And when the uh, when the individuals were looking after, Under Armour were looking online, they kept typing in healthy chef. Um, and thank God for SEO and consistency with your branding and everything everyone talks about because it actually paid off. And so yeah, that's led me to, you know, working with a number of different athletes now, um, which is really exciting. So I'm able to actually specifically talk about the breakdown of, you know, I'll maybe talk with specifically their nutritionist, but then I can apply what they're talking about for them for themselves.
Dan Churchill: So you work alongside some nutritionists as well and you kind of translate what's relevant to them.
Dr Rupy: Sure.
Dan Churchill: So talk me through the process, right? So you're you're working with an athlete, they're in a particular sport. How do you break down with the nutritionist? How do you break down what they're going to eat, when they're going to eat, all the different things and then tailor that to what they actually want to eat as well, right? Because that's just as important.
Dr Rupy: Oh, it's the most important thing. Um, flavour is the most important thing. If it's not, if it's not tasty, it's not healthy and it's not for you. Uh, I don't like and that's actually true to the sense that when we eat serotonin enlightens in the brain. So when that happens, your body is primed to absorb the nutrients because of the release of the serotonin. So if you actually don't enjoy something, your body's actually automatically telling you it doesn't want it. Uh, and so as a result, like it's it's it's funny because you like think about like, well, think all the kids go things growing up and didn't like as a kid. It's like, well, maybe you just weren't ready for it yet. But when you are now, you taste the things and it's like your body's automatically first barrier is flavour. So I always make sure the athletes do know that. I'd do them to ever eat something that they don't like. Um, but their eating patterns are very similar to the typical training patterns in periodization. So we may look at the course of a year and go, you know, they may have a quiet period here where it'll be pre-season and this will be super in super pre-season, uh, where we'll be like super start to like be dialed in. In season, they may be traveling. So like one of the athletes that we work with is uh, one week they'll be, you know, playing at home, then they've got two games away. And so we're constantly looking at how that is measured up. And this all comes back to a philosophy that we talked about, control the controllables. So what what can I do that I know will make sure that he or she gets what they need to, and what can they do that I know they can look after day-to-day. Um, is it always bringing, make sure they have their subs on them that I, you know, that that's stuff like that. Um, their powders that they would have during the day versus what can I set up at other locations to make sure they're still getting what they need or even what they can cook because I still want them to cook to an extent. Um, and that is just the the plan. Like anything, you have a plan, you have an action and you apply it. And so that's what we do. We we look at the the course of the plan, whether it be an Olympiad, uh, you know, an annual uh, season and we just apply what we want them to do. And each athlete's different, not just each individual in their sport, each athlete is different. Like we talk about microbiome in the gut, it's so important to make sure that we recognize that.
Dan Churchill: Absolutely. And so do you notice patterns across different sports about, you know, what kind of nutritional quantities they need and macronutrient composition? Or is it very distinct from sport to sport? Because I mean, you deal with skiers and hockey players and a whole bunch of different sports, right? Particularly representing Under Armour.
Dr Rupy: Yeah, like I, I definitely look at a sport modality and have an understanding of um, their physical prowess and the exertion they do on those in those particular sports. And then on top of that, I I look at the athlete themselves and how much they're exerting in a game. Um, sometimes I'm actually I'm able to get numbers on certain things that they do. So how much uh, they work and and with all the science we now have, which is great. But ultimately, I I like to I I like as much as I like to look at data, I also like to look at this human as a human. And so I think the biggest way I say, I don't look at them as an athlete. I look at them as a person and then I supply the best option for that person. Uh, and the way the reason why I do that is I dehumanize them and I take away the the one if I sorry, what I'll say is if I did apply them just as an athlete and always look at them as an athlete, food is a beautiful thing. And if I always made food just as much as their training about their work, I would take away the enjoyment of what food is. And so a big part of what food is, is recovery. And it's not just physical recovery, it's mental, creative recovery. That moment going back to the dinner table as I spoke about earlier is super important to have that moment, whether it be on your own, with your family, with your friends, your team, whatever it is, to be away from the constant pressure of expectation on themselves, from their teammates, from the sponsors, to be away from that, and that's what food can do. So that's why I'm very cautious of like, I'll speak to them and be like, hey, what do you think? How was this? Yeah, it's great, awesome. I I prefer unless I we sit down and they go, we have a specific chat on stuff, I try to make sure it's like an enjoyable, you know, meal as if they were having with their family.
Dan Churchill: Because I think a lot of people would expect particularly sports stars like footballers or, you know, people on the road quite a bit, everything is very regimented. Um, and I think a lot of people who are outside of the sports industry and just want to look after themselves are relying on like pre-cooked, pre-measured, calorie counted, everything like in a box, like just almost like machine-made for them as the way to achieve their physical goals. But what I love about your approach and it comes out, man, in your on your social media and on all the content you do and your podcast and everything, is that you're bringing that humanistic element to it. And that's just as important, like you said, to the athletes, right? For their performance as well as their well-being.
Dr Rupy: Absolutely. Like there just like as you you're building your brand, you don't want to be recognized um, you know, as a as a star, you you want to be recognized as who you are and what you stand for, potentially, obviously as well. But you just want to be recognized as Rupy, right? And they they're the same. So if we continue to put them in that star frame, then it's every facet that we do, um, we will definitely take away an aspect of their humanity. And that's where food is so crucial. It's the one thing throughout the day that they can definitely use as a tool to set aside a break from.
Dan Churchill: Yeah, absolutely. And do you think that there are certain types of foods that are like performance foods that you want to try and introduce into your athletes' diets without question or, you know, is all food food?
Dr Rupy: I mean, there's definitely the the obvious ones like plants, like without a doubt, as much plants, um, and fermented food as possible. Um, and depending on the athlete, I've got a couple of athletes who are actually plant-based and I and so we look at alternative ways that they will obviously get the the proteins and the B12 that they require. But I look at, I look at food as food and not as fuel. And like you and I always talk about with whatever we do, whatever across content, plants are full of so much goodness for you. So, you know, constantly using sweet potato for what it does, starchy ingredients like butternut squash are fantastic. Look at that dense colour. Um, with the with the, you know, support of the proteins that are, you know, strong, whether it be your your lean chicken, your fish, um, and those kind of things that are super, super beneficial. So I definitely focus on the plants, um, and then use the protein as it should be as a as a narration of support, but the plants are the main thing, particularly when they're traveling so much.
Dan Churchill: Absolutely, man. Yeah. There's a there's a new movie. I haven't seen it yet, but you know
Dr Rupy: Yeah, yeah. I can't wait to see it, man.
Dan Churchill: I can't wait to see it either, man. I'm really, really looking forward to it. But the one thing I'm a little bit fearful of is that because it's a vegan movie, it's going to be of that mindset that everyone should go vegan and then you'll have these athletic performance feats, right? You you'll be able to perform just like these guys. Whereas you know, having worked with athletes who are plant-based and those who are not plant-based, that it's horses for courses. It depends on that person, right?
Dr Rupy: Absolutely. Yeah, we bio-individuality is a brilliant thing. You know, you know your gut better than anyone else. If I told you to eat, you know, the perfect diet for Rupy, it does not matter what I say because you'll ultimately say, well, my gut didn't agree with this, or I didn't like it. And that's where we have to think about avoiding these generic meal settings and actually listening to ourselves better. So, you know, we can go plant-based, great. But just listen to what your body says. Does it actually work? If it works for you, fantastic. If you feel fantastic, sustainable energy, awesome. But if you actually question it and go, well, actually, you know, my digestion is a bit off, but you know, I'm eating plant-based, that's right for me. I'm like, well, that's where we're trying to follow a trend as opposed to actually listening to ourselves and that's where we get lost.
Dan Churchill: Yeah, totally, man. And we're sat here in your incredible like uh, cafe/studio/podcasting booth/ you know, test kitchen. What I'm really interested in is how you went from social media to books to private cheffing to running your own business because you're the CEO, the buck stops at you. I've heard you chatting to your managers and everything and how do you how do you manage that, man? How do you look after you?
Dr Rupy: Yeah, it's mate, you've got to be number one. Ultimately, I'm a big believer in that. I'll talk about that to a lot of people and it's it's the same with relationships and I really mean this. Like if I'm not number one, I can't give my girlfriend the best of me and ultimately that means it's going to fall um, against her. And it's the same with my team, with my mates, my family most importantly, obviously as well. It's like you have to look after yourself. So I look after my health, I look after my recovery, I look after how much time I can provide to people. Um, and that's to say it's the same thing like I it's a it's it's a not selfish approach because if you can't be the best of you, then the people who love you for who you are will will not recognize you. So I structure my days um, like 9 o'clock till 6 is generally work hours, outside of that is um, you know, me time, which is
Dan Churchill: Oh, great.
Dr Rupy: Yeah, so usually I catch like, you know, I love um, I go to the gym in the morning, um, first thing and then come home and see the lady and then hopefully um, get like it it's definitely the last few months been very busy. Um, but I I make sure no matter what that um, Melina knows that she's number one in my life. So that's that's always a big big one. Um, but then also make time for your friends. Uh, and that's for yourself as well. So I've just been on a trip with the boys for two two weeks, which is awesome. Um, and yeah.
Dan Churchill: That's epic, man. And have you learned that along the journey? Because you've been in the game now for over 10 years. Um, and I can imagine at the start when you even had the, how even did you start with the, did you always want to run a cafe and restaurant?
Dr Rupy: Yeah, I I always did, but I it's funny like as a chef, you have like, you know, your social media, your digital, your books, your TV, your partner with your brand, but also you have a restaurant, right? And so like if I'm talking about all this food on TV, I'm like, far out, like I want people to taste it. Uh, and the tangible touch point. Like we're digital and social are fantastic in being able to relate to anybody, but you still miss that tangible action of meeting people or having them taste your food. And for them to you see them, like there's been moments, I think one of the best moments is I just see a family rock in, um, and sit down at the table and taste the food and you see them all smile. Uh, and whether or not it's about the food, doesn't matter. It's you see them sitting down at the table together and you're like, I'm a part of that family's like experience in New York City. That's amazing. Like that really excites me.
Dan Churchill: That's sick.
Dr Rupy: Because that reminds me of my family when I was sitting at the dinner table, you know what I mean?
Dan Churchill: That's really cool.
Dr Rupy: Um, but yeah, like I I always like yeah, I did. And I I there's so many things I want to do in the restaurant space. Um, but as a chef, I think it's uh, only second nature you want to have people kind of relate to you on a more tangible level.
Dan Churchill: I I feel the same way about medicine and a lot of people expect me to have left medicine already by now and you know, I I do two to three days clinical a week and it keeps it very real for me. So me going into this sort of like brand and social media stuff as a doctor, to keep it real and tangible for me is to see patients. And I can imagine for you, the tangibility comes from what you just said, right? Watching people enjoy your food, taste the food, sit around a table, you know, all those kind of intangibles but tangibles.
Dr Rupy: Absolutely. It's it's brilliant, man. Like just like when you see someone come in and smile when uh, you know, you've or even not necessarily you, but you see you're in the in the practitioner, you see someone's, you know, released or happy and something's been told some fantastic news that in some way you've touched them, it's just like the best feeling.
Dan Churchill: That's right.
Dr Rupy: It's good, it's good, it's good for you, man. And like I we I'm um, we talked about it how you are still involved. Yeah. Day-to-day, um, two to three days a week and that's that's massive. Like that's good for you. Like it's a but at the same time, that must be so challenging.
Dan Churchill: It can be, you know. And like, the thing is I I get feedback. I learn every time I'm I'm in clinic or in A&E. And the same thing I I can imagine would be true of you, right? You're getting feedback from customers, you're learning a bit about plants and and learning more as you go along. Actually, that was going to be one of my questions about how you feel either your own personal diet or the diets of the people that you look after through food, your athletes and and private cheffing has changed over the last 10 years. Have you noticed, yes, particularly trends towards plant-based, but have you noticed you learning more things about nutrition and then implementing that into plants?
Dr Rupy: Absolutely. Like I'm learning every single day. I'm reading books not just on nutrition, but on sustainability and all those kind of things. So like, you know, 10 years ago when I was training pretty heavily with rugby, like my my uh, I my diet was admittedly like wasn't drilled in as what it is today. Um, and not I never had fast food, but I was eating a lot of pasta. I was uh, you know, very white starchy things. I have oats in the morning, which is totally fine. But then my lunchtime would be wraps, which is totally fine again. But then I'm having that and pasta. So it's like, you know, the variety was definitely not there. But at the time I'm a like 20-year-old guy who's playing rugby who just couldn't put weight on. Um, and so yeah, and now a 30-year-old guy still can't put weight on.
Dan Churchill: That's what we were listening to some like, to hell with these guys. They can't put weight on.
Dr Rupy: Um, but yeah, like and then obviously throughout the course of that you learn more, you learn more about the well-being and you actually when you're I think when you're younger, you don't really think about, you definitely don't think about in my opinion that um, you don't take a step back because you're so in the moment. But if you take a step back now, you realize, oh, I was actually sick last week and I didn't realize that my diet was pretty average. Now I'm looking at I'm like, I don't get sick. You know, I I get if I get sick, it's a weird, it's like a weird situation. People are like, what the I don't actually don't know how to handle what do I do with my hands? Like, um, so yeah, it's definitely changed. And as I've learned more about, you know, the keto diets, plant-based diets, paleo, all these kind of things, I've I've in some ways wanted to dabble in them just to be able to advocate and give some advice as well. So I've definitely done my own fair share of testing on my body and knowing what works for me. And it all comes down to like, I I definitely need carbohydrates in my diet. Um, I know that my body and what not, but I've definitely learned that how much I love plants. Um, I I'm not vegan, um, but I choose how much protein I have quite wisely as well.
Dan Churchill: Absolutely. I think that's a really important point as well from the sustainability point of view. But I'm fascinated by the utility of ketogenic diets, um, which is just for the listeners, one where the proportion of energy comes largely from fat, um, a little bit from protein, a little bit from very, very little carbohydrates. Um, so you're uh, energy sources are coming from from ketones and you're going into nutritional ketosis. But I'm fascinated about the therapeutic benefits of that in certain scenarios. So for those who are looking to improve metabolic control or uh, for very extreme circumstances with epilepsy and controlling of seizures. But from an endurance athlete point of view, have you come across much stuff to do with the ketogenic diet and the potential utility uses of it?
Dr Rupy: Yeah, like there's a couple of guys that uh, I've actually who did the marathon last year on the on the ketogenic diet. Um, and I was I was actually really surprised how they they like I I was expecting them to be like, you know, pretty much die. In the end, but um, they pulled through in pretty solid times too. And I think what was interesting, I was speaking to them about it, um, and again, it comes back to not really providing a diet that one fits all, but listening to what people say. And they they just said, look, I I'm I've been doing it for three months and I found that I sleep better, I am concentrating, my, you know, hormonal balance is feeling in track and my digestion's, you know, quite solid. Um, and that's surprising to me, but that's great. And then I found out later like I as much as it's great for my body, I can't sustain the living conditions of the lifestyle of it, which is where I'm like, you know, that's where I'm, you know, advocate of if you're going to do those kind of things, do them in short bursts just to shock the microbiome in the gut. But I I personally don't see them long-term opportunities, plus I look at, you know, I'm I'm a um, working as one of the food and ag ambassadors for the UN this year in in the climate week. So I look at how much sustainable that is from a resources perspective as well. Um, so there's a number of different factors, but you know, I have I have seen athletes be keto, um, and I have seen them succeed. But I think you're more likely to see people who not yeah, you're more likely to see the sustaining aspect of ketogenic diet, um, you know, very short-lived.
Dan Churchill: Yeah, under under considerably scrutiny as well. And I think um, you know, the utility of these diets can actually be in a, like you said, cyclical form rather than something that is just something you do 100% of the time because um, the sustainability of that from an environmental perspective, but also from like a a human perspective as well, it's just super, super tough.
Dr Rupy: Yeah, there's a guy named uh, Dr. Will Cole, who's a friend of mine. Um, he's done the ketotarian diet. Um, and I love it because he he he's someone who's not saying you like he he's doesn't say this is the one trick pony. Um, but he he he says it very well. It's essentially like if you're going to do this once a year just to shock your body, um, these are the reasons why and it's a much more sustainable way to do so. Uh, and you know, that that for me is it's truly accurate because if you're thinking about the resources you're limited by, but also then the things you're meant to put more forward for, um, I just uh, you know, I don't think it's something that we can travel with consistently and obviously that's part of it. Like to be in ketosis, you have to have uh, only carbs, only fats and protein, minimal protein.
Dan Churchill: Yeah, even minimal protein because it has that glycemic effect. So it's it's very, very difficult. And I think um, we're learning more about like um, the fasting practices and different diets like that that could be used as a way to uh, stress the body into a more resilient effect as well. So I think it it's it's like one of those things, it's got to be one of the the it's got to be a dynamic. It can't be just the one way. It can't be like, okay, I'm going to go keto for a whole year. It's going to be like, you know, a mesh of different methods of eating.
Dr Rupy: Definitely. Like you you think about fasting for maybe three or four days and that would be the same effect it would have with keto. And then, you know, then you do that once every maybe two months. Um, that's a much better way I'll administering it as well because I feel like if you're doing that too much, you you can also go the negative way with cortisol. And cortisol can, you know, as we cortisol is a detrimental thing in stress and you can stress so many parts of your bodies that you you don't even realize by just um, be constantly in this state of flux.
Dan Churchill: Exactly, yeah. And I think, you know, for a lot of people, um, particularly those listening as well, the ketogenic is is not a uh, diet that I think could be dabbled in uh, reasonably for a lot of people. It's it's a very, very strict way of eating. It leads to a lot of restrictive behaviors. Um, and also I I've read some papers actually about even a short burst of ketogenic diets can be detrimental to your gut to the same extent uh, as a course of antibiotics because if you don't give your carbohydrates or your fibers to your gut microbiota, they have nothing to eat. And they can digest themselves, they can digest the lining of your stomach and can actually lead to a lot of issues. So it's something to I think you've got to have a lot of support. And I think that's why athletes who do have a lot of support, have a nutritionist, have a good chef like yourself, you know, can can do it safely. Um, but it's yeah, definitely one of those things. Mate, tell me a bit more about your podcast. I've just had the pleasure of being on it. It's honestly, the epic table.
Dr Rupy: The epic table.
Dan Churchill: I love it. And you know, one of the reasons why I love it is because one of the only podcasts out there where you cook for the guests live. And I've started doing that recently and it's so much fun, but like it's hard to do, man. Like cook and chat at the same time. You did that effortlessly. Honestly, I was learning loads of tips whilst you were doing it.
Dr Rupy: Mate, it's funny, isn't it?
Dan Churchill: Yeah, but tell me about it, man. You've had some epic guests on it.
Dr Rupy: Yeah, um, I've had this guy called Dr. Rupy. Uh, he's a good bloke. Mate, like it's this is one of the coolest things. I I really love the podcast because um, you know, having this studio kitchen down below Charlie Street now enables me to really meet people from all walks of life, whether you're an athlete, you know, celebrity, an entrepreneur, someone who's um, an expert in a respective field, a mover and shaker, like I'm loving it. And and hearing, I'm learning so much. That's why I'm loving it. So on the epic table, we get a guest. Um, I always cook for them a meal that was either nostalgic or something they want, um, or requested. And throughout that period, we kind of learn, uh, you know, who they are, but also what shapes them. And we also learn something specific about their expertise. So with you, we talked particularly about how you are someone who we all can turn to to give us clinical studies and research, but then also relate those clinical studies to through the food and the books that you you are a part of. So that's a pure example of um, what we have. We've got people like uh, we had Naomi Watts on, uh, Anthony from Queer Eye. Um, we've had, uh, who else we have top of my head? Uh, we've had both the women's health and men's health editor in chief, which is great. Both uh, Liz uh, and uh, Richard are amazing people there. Um, but then I've had people who like, you know, who are doing amazing things and uh, have done just exceptional work in providing education to to many. So yeah, it's it's at the end of the day, I get to cook a a feed and we have a good time down there.
Dan Churchill: Yeah, that's epic, man. And so you've got a new book coming out? Is that right?
Dr Rupy: Mate, I I do. It's uh, I'm I'm I'm writing it myself. So I'm probably going to do a self-publishing route. I've been asked, I've asked people to do it, but just I find with everything going on, I uh, I need if I'm going to get a publisher, I need a publisher to be like, okay, we're doing it this time and I know that's what's going to happen. And right now I'm not keen on that. So I'm writing like I'm kind of just doing it myself for a bit.
Dan Churchill: Okay.
Dr Rupy: Um, so we'll see.
Dan Churchill: That's interesting, man. Yeah. Do you have a title yet or?
Dr Rupy: I don't. I know the the chapter breakdown. Um, is is very much simple around scenarios, um, so things that we would do every day as opposed to being like breakfast, lunch and dinner. It's like around how we would act, uh, and apply it to ourselves, whether it be, you know, a simple one could be, you know, um, cooking for yourself or like the the brunch, the brunch on the Sunday that uh, you finally get your mates around for kind of thing. So you make it, make it it's actually like a wordy kind of scenario. Um, you know, the one the thing you make before you go out to your big night out, that kind of stuff as well. So
Dan Churchill: Yeah. And the latest thing, uh, I've seen because we're sat uh, in a room full of two tons of the stuff. You want to tell what it is?
Dr Rupy: Yeah, we've got uh, yeah, wow. Uh, as a as a, yeah, a few boxes of um, the epic table olive oil. So we've got a really good extra virgin olive oil now. Um,
Dan Churchill: How on earth? And like, how did you get around to that? That's brilliant.
Dr Rupy: Oh, I think I just, I think I just um, it's funny because we cook a lot. And I always reach for olive oil. It's the first thing I touch. And I think if I looked at one, you know, thing that I would relate to, I it's I feel like it's Italian. I'm spiritually Italian. I drizzle a little bit of everything. It's good fats. Um, yeah. It's yeah, super, super good for you, but also tastes so amazing. So yeah, I just want to bring out this olive oil that's um, I want to have an impact. So I work with a company called City Harvest, which is an organization in New York City who do two things that I'm super passionate about. They help those in need uh, by feeding them, um, but also they prevent food wastage by taking from restaurants, uh, uh, food purveyors and supermarkets and providing them to those in need. So for every bottle that we sell, there's uh, 11 people we um, provide every bottle.
Dan Churchill: Yeah, every bottle. Wow. That's incredible.
Dr Rupy: So it's it's really cool, man.
Dan Churchill: That's really cool. But like you said, it's like the first thing you touch. I love that sentiment because I'm just thinking about now, like whenever I start a meal, you're right. It's I always go for olive oil. And I mean, I always get asked what's the healthiest oil? It's like, okay, it's a very hard question to answer because you want to relate it to what you're cooking. But in the majority of times, it's olive oil for me. And that cold pressed, vitamin E rich, polyphenol rich oil is just so delicious and health promoting. It's I can imagine why it's the one that you you reach for.
Dr Rupy: Absolutely, man. It's like nice like, you know, olive green looking goodness to it. Um, it also reminds me of my childhood a lot. So I guess it's it's this is completely not a uh, I guess a thing for me, but it it's like if there was one one thing that I want to put out there that people would relate to, it would be a product like this.
Dan Churchill: Yeah. So it's cold pressed from uh, California as well, right?
Dr Rupy: Yeah, yeah. So cold pressed from California. Um, and on the bottle, you have a little QR tag, so you'll get, you know, 10 recipes of how to, you know, video shot down here. Um, we'll get Rupy on there one day, get a special.
Dan Churchill: Yeah, when I come back to New York.
Dr Rupy: Yeah, a special.
Dan Churchill: Definitely, man. Dude, it's been a pleasure. Um, I I can't wait to to see your new book, uh, to see how many of these bottles here you shift, uh, and all doing good stuff as well. And um, and I'm definitely going to be coming back to Charlie Street. I came before and I had a meal here with my baby sister and we absolutely loved it. And it would definitely going to be coming back again, mate.
Dr Rupy: Mate, pleasure's all mine. It's always it's actually good to freaking finally meet you.
Dan Churchill: Yeah, I know, right.
Dr Rupy: We're saying, we're saying to all your amazing listeners, man, we um, we've chatted for a long time on socials and it just it feels like we've known each other for so long.
Dan Churchill: Totally.
Dr Rupy: It's good fun.
Dan Churchill: Yeah, yeah. Well, I'll have to get you on my pod on on my uh, on my studio uh, when we're back in London.
Dr Rupy: Epic, man. We'll make it happen.
Dan Churchill: Sick.
Dr Rupy: Cheers, dude.
Dan Churchill: Awesome.
Dr Rupy: I really hope you enjoyed that podcast with Dan. If you're visiting New York City, definitely check out the restaurant Charlie Street. It's quite literally incredible. Proper amazing coffee and the vibe is brilliant as well. And whilst you're in the States, of course, don't forget to order a copy of the new book, Eat to Beat Illness, which is now all over America. You can find this information and more at thedoctorskitchen.com. Make sure you check out danchurchill.com. You can see some of his amazing works, including his YouTube and Instagram accounts. All the links to those are going to be in the show notes at thedoctorskitchen.com. Subscribe to the newsletter for weekly recipes, content, and much more to help you live the healthiest, happiest life. And if you like this podcast, please give us a five-star rating. It really does help spread the love and the message. Until next time, guys.
