Fitness and nutrition guru Kyle Brooks explains why it is so important to focus on what we eat as well as exercising to ensure we lead healthy lives. It is not as hard as you might think!
Neil Foley: Well, good morning, everybody. It’s Neil Foley from the Business Growth Club here. Very fortunate today to have Kyle Brooks with us today, who’s a PT guru that I’ve known for a good many years and actually worked with. So, good morning, Kyle.
Kyle Brooks: Morning, how are you?
Neil Foley: Very well, thank you. What we’re going to do over the next 30 minutes is explore the importance of nutrition alongside physical fitness. You don’t look at one without the other. We’re hopefully going to give you some helpful tips that will make you all fitness gurus at the end of the day.
Let’s start off, Kyle, by saying, why is it important to look at nutrition as well as just fitness?
Kyle Brooks: I think in terms of, it depends really a lot on the goals. If somebody’s looking for weight loss, or for muscle gain, or for fitness improvement, there are different aspects of nutrition which are going to help more towards that goal.
A lot of the time people will go to, weight loss groups if they’re looking for weight loss, and they’ll get some basic tips, and they’ll get some basic exercise tips, but it won’t quite necessarily be individual for them. The importance of nutrition is one, that it’s personalised down to a degree of accuracy, so there’s a science but there’s an art form within that science for each person’s nutrition, so they’re basically getting the best bang for the buck. It’s a difficult thing, you know, losing weight, gaining weight, or improving fitness isn’t easy. It takes a lot of hard work in the exercise and physical fitness side of it, so you might as be making the most of that with good nutrition to bolster your efforts and to make sure you are heading in the right direction.
Unfortunately the old cliché of 80% diet is kinda true.
Neil Foley: Is it? You think it’s literally 80 20?
Kyle Brooks: It’s not far off.
Neil Foley: Really?
Kyle Brooks: As the Prato principles, similar kind of thing where a lot of the time the best results come from the smallest things you do, and in this case it’s the other way round. You do the 80% of it if you eat well 80% of the time, you can have 20% of less healthy eating. As long as you’re still putting exercise in and that 80% is still there, you’ll still move towards your goal. Maybe not the fastest rate, but you’re still heading the right direction.
Neil Foley: So you’re not saying 80% nutrition and 20% fitness? You’re saying of the nutrition-
Kyle Brooks: Yeah.
Neil Foley: If as long as you get it right four times out of five or 80% of the time, then actually you can afford to pig out every now and then and-
Kyle Brooks: Maybe not pig out. You have a few slips-
Neil Foley: What’s a “slip”, though? I mean-
Kyle Brooks: Going out for a meal and having a three course dinner, perhaps. As long as you’re not over going on the alcohol and eating well the rest of the time, you’re absolutely fine. One of the things I talk about a lot with people is building a balanced lifestyle. A balanced lifestyle does include socialising. It includes having meals out and having the occasional drink and maybe even a slightly heavier night.
Neil Foley: Occasional drink?
Kyle Brooks: Once or twice a week, maybe a glass of-
Neil Foley: So how many of your clients actually adhere to that? Because one or two a week from my perspective sounds a bit tricky.
Kyle Brooks: Most people-
Neil Foley: Do they just lie?
Kyle Brooks: I don’t think so. I mean, you can generally tell when people aren’t quite being 100% truthful. And I’ll say as 100% truthful and not lying. But I think a lot of people do. I have seen a lot of people in the past who do drink more often than that, and they’re very social. And predominantly working with business owners there’s a lot of, especially around Christmas time lots of galas and dinners and balls.
So it can be slightly tricky at those times but a lot of the time it isn’t too bad. People tend to either really kind of not drink at all or they do drink towards the upper limit to the recommendations or slightly over. And with a few changes I think once people realise a lot of the time what is in the alcohol they’re drinking and how much they’re drinking, their habits change almost just from the awareness of it.
Neil Foley: That’s certainly true, I mean I’ve noticed recently in terms of looking at organic wine. I mean there aren’t that many organic wines, but then you start to think, “Well, what are non-organic wines?” And then you go, “I think a lot of them are chemically sprayed, the grapes almost every day.”
Kyle Brooks: Yeah, there’s a lot of things. I’ve got a friend who makes his own wines, and he was explaining a few months ago, actually there was a wine expert there as well. He was talking about organic wines are slightly different in that there are ones which are organic I think it’s by British regulations, and organic by EU regulations. So from what I remember the organic by British standards have to be organically grown and organically treated and organically processed to be the wine. So they can’t have anything artificial at all.
But I think, it might be the other way round, but from what I remember it was your European ones don’t have to. So they have to be, there’s certain stages which have to be organic, so they cannot use artificial fertilisers or pesticides perhaps. But the other processes don’t have to be organic, and it’s still technically organic wine. So there are different rules depending on where you are.
Neil Foley: I mean that’s the trouble with labelling, isn’t it? And then you look at the nutrition of food et cetera, there was an article I saw in the paper the other day saying that some of the apples that we’re eating are up to three years old, because if they’ve come from New Zealand or South Africa or wherever, they’re obviously on ships and they’re chilled very greatly and yet it’s like you can get apples at the moment, I was in the supermarket yesterday, and you can get apples and actually there aren’t any apples around at the moment so it’s too early. So we eat things all year round and don’t really think about where they come from, do we?
Kyle Brooks: Yeah, I think that’s often the case. Obviously fresh fruit does a take that little bit longer and the processes obviously these days is much faster but also for getting from much further a field. We get, obviously, bananas from places like Jamaica. We’ll often get a lot of strawberries from Spain and Egypt. So we’re often eating out of season from here, but obviously not out of season elsewhere. Three years seems like a long time, not sure where the stats have come from for that one, what the data-
Neil Foley: well, it was in the paper so it’s gotta be true.
Kyle Brooks: Yeah. The dietary advice I often see in newspapers isn’t very good.
Neil Foley: No.
Kyle Brooks: It’s often written with some agenda or effectively, like most things, to grab a headline. Obviously there has to generally be some sort of backing to that, but it would be interesting to see what there is on that one, I need do some research on that, it’s interesting.
Neil Foley: And when we’re think of nutrition, because I remember a few months ago now I typed into Amazon in the search bar looking at diet books. And you can actually, on the left hand side, Amazon will tell you how many diet books have actually been written or published in the last 30 days. And I think it was some figure like 1830. And you think, “How can you have that many books about something that in some ways is relatively straightforward, isn’t it?”
Kyle Brooks: Yeah, I mean diets and nutrition is a complicated subject. But ultimately, with 18 hundred books, about a month, that’s round about 1700, 1800, I think consistently for the last few years now each month. It’s just overkill.
Neil Foley: Staggering, isn’t it?
Kyle Brooks: It over-complicates things, ironically by oversimplifying each diet. So things like, some of the popular diets people might know about which I won’t name, some of the popular ones which haven’t necessarily been proven to be very healthy but work in terms of weight loss for people, or can work short term. Obviously they have a strict one food type or you only have this type of juice or this type of soup for instance.
They become very popular and you might see three, four, five books in a bookshop on the same exact topic. And again it is a very diverse thing. There are lots of different ways people look at things these days so from juicing, from different nutritional balance, eliminating certain foods, food intolerance testing, DNA testing for food types. There’s any number of ways of looking at, simple calorie reduction is kind of a little bit old hat. But it’s ultimately what all of these things achieve. It’s why they work for weight loss in the short term.
Neil Foley: Your issue is very much long term stuff, isn’t it? So your focus is, you don’t want yo-yo diets which most of us have tried at some point or other or have been subjected to. So what you really want is a fundamental shift in the mentality of people so that they, it’s sustainable.
Kyle Brooks: Yeah, absolutely. I mean we’re hardwired to look for a quick fix. Naturally, you want results as quick as possible, and obviously that’s being exacerbated with a rapid increase in technology, especially around health and nutrition the last few years. The problem is absolutely that things do work for a short term, but people don’t do them sustainably and often because they’re not sustainable. A lot of the diets, diet groups, they will recommend things which aren’t healthy, but they will get a result. You know, the same as patching a tyre up on your car. It will get you 50 miles, but you can’t keep driving on it. Unfortunately a lot of the diets and diet books and groups will push you towards something which isn’t sustainable.
My perspective on it is actually building something where people change. You can’t, in my view anyway, achieve a change without actually changing yourself otherwise you end up going back to same habits. Luckily we try to work things through behaviour change tactics which made people or allow people the opportunity to change long term. Not changed people, they’ll still be the same person they were, but they’re slimmer, they’re healthier, they’re fitter, they feel better. Because of the habits have changed. Because their mindset’s changed.
It isn’t easy to do and there are a lot of other ways of doing it. Obviously NLP, neuro-linguistic programming, cognitive behavioural therapy, psychotherapy, hypnotherapy which I’ve experienced myself a few times, and various things. All very effective. But I think generally there has to be a behaviour change and a mental state change. So although we cover the exercise and nutrition, we’re far from the whole picture of it. We like to work with people who are open minded to changing how they behave.
Neil Foley: It’s strange how it’s complicated thinking about it because I know people sometimes struggle to give up smoking. But when they ultimately say, “You know what? I’ve had enough.” Then they do. And millions upon millions of people have successfully given up smoking and I used to smoke 20 odd, 25 years ago. Even longer than that. But you give up on it. So how come we have this difficulty with food in just changing the mindset and the behaviour?
Kyle Brooks: Smoking’s really, is quite an odd thing. I used to be a stop smoking advisor a few years ago, just after I qualified to be a personal trainer. And the chemicals in the brain that cause addiction through nicotine, the way it works, it’s a very … I think the people that basically want to try and get across is not as many people go cold turkey as successfully as you might think. I mean, do you want me to ask while you’re here, when you gave up did you give up once or did you give up several times?
Neil Foley: Several times. It was ultimately I think it was when first child was coming along you suddenly thought, “Actually, I can’t do this. This is frigging stupid.” And then stopped and that was that.
Kyle Brooks: Yeah. That’s a classic case. Really common and actually there’s an external stimulus to change rather than a behaviour change, it’s a, “I’ve got to stop this.” It’s your overriding values and morals from your own perspective which stops that rather than actually wanting to necessarily stop that behaviour.
Neil Foley: True. I’d never thought of it like that. So with nutrition unless there’s an external thing, then it is entirely internalised.
Kyle Brooks: Yeah. I think unless people, the people that often get a lot of success are people that aren’t obviously at death’s door, but have a lot of health complications, they won’t listen to the nurse and doctors that say, “Actually, you know, you need to change things” for years and years and years, but when it gets to the point where, “Okay, you’ve now got high blood pressure. You’re now diabetic.” Or “If you don’t change the next two months you’re going to be diabetic.” Or you’ve got, “Your arteries are clogging as we speak.” Then it’s sometimes what they’ll then do and they’ll then be very successful a lot of the time. Again, they generally need support from someone whether it’s someone like myself, a dietitian, or sometimes the weight loss groups can be a help at that point. But the bigger thing is because the person has changed their mindset, they’ve had a wake up call and think, “Oh, actually I need to do something about this now rather than waiting.”
Neil Foley: That’s a good point, isn’t it? I know we’re both fans of “The Slight Edge” on by Jeff Olson, and he very much talks about this doesn’t he in terms of, if you have a burger every day it doesn’t make a difference, and actually today it won’t. But three months, three years down the track, yes it will.
Kyle Brooks: Yeah, I think a classic example using a burger as well is “Super Size Me”, the documentary and video on TV a few years ago.
Neil Foley: That was shocking, wasn’t it?
Kyle Brooks: Absolutely incredible. And also there’s been a lot more different ones since, ones on vegetarian diets and how you can change other aspects of our food as well, and obviously there are always new issues and technology’s incredibly advanced and they can create molecules and do stuff we couldn’t years ago which we don’t really know what they do to the body. So there’ll always be something new to have to combat, as such.
Neil Foley: Keeps you interested.
Kyle Brooks: It does, yeah. But also complicates things. So it makes it slightly difficult because there’ll be no awareness of things for a while, there’ll be sceptics, generally myself included, until something’s proven and there’s data to back it up. But there’ll be the common knowledge in the public won’t be there, there will then be years of people like myself and other healthy living advocates who actually try and get across the point that actually these things aren’t necessarily great or these are the good points, these are the bad points, make your own mind up. And then for it to really be in public conscience is sometimes five or more years. Sweeteners, artificial sweeteners were a classic case. The stats behind them these days, I mean aspartame, saccharin, there’s now acesulfame K, Stevia has become a popular one in the last few years as well. The data for a lot of these things isn’t massively conclusive. It’s not until a meta-analysis of the data with huge, huge groups of people, and sometimes tens and hundreds of studies all analysed together, you can really get a specific answer yes or no, good or bad.
Neil Foley: And I think intuitively you’d think, “Actually, these can’t be good things.”
Kyle Brooks: Yeah, but some people aren’t.
Neil Foley: And nor would you trust most of the big food industry, would you? I mean that’s the problem, isn’t it?
Kyle Brooks: No, the industry, the interesting thing with one of the slightly healthier ones, and I won’t name it because it’ll give it away, one of the biggest extracts for artificial sweeteners is owned by one of the biggest soft drink companies in the world.
Neil Foley: That’s a surprise.
Kyle Brooks: Yeah. And then when you look at the ingredients in the raw product, the actual extract plant is something like 1% if that.
Neil Foley: Really?
Kyle Brooks: So there’s all these other powders and fillers to kind of bulk it out into something that actually looks like sugar. Because we expect it to look a certain way. A lot of these things I wouldn’t imagine they’re white by colour. They’re different, green or brown or yellow. So we’re essentially looking at, we’re altering food to look how we expect, as we do with genetics inside carrots and peas and broccoli as well. And so there’s that they’re meeting expectation, and I think because of that they’re sometimes adding things they don’t need to. Whether they want to add these things, I don’t know. Whether they just do it because they have to, again possibly. My personal experience with some of the sweeteners, I tried the popular I mentioned a few moments ago, and had lots of nausea, lots of headaches, lots of sickness. Really lots of bloating. When I had looked up the side effects or potential side effects I did some more research on it. It’s something like one in ten had these-
Neil Foley: It’s a really high number, isn’t it?
Kyle Brooks: Yeah. And it was early days because it was a fairly new product on the market so I would never find it since and changed the recipe possibly, but something that was being advocated massively with really quite popular and well known TV commercials, was actually really quite bad. So the actual extract itself is fine, but it’s everything else they put with it that’s sometimes the issue. So a food might look healthy and you think, “Oh, brilliant!” But it’s the other stuff that’s with it.
Neil Foley: And if we look at the other side of things, because obviously physical fitness is a huge thing for you. And you say we need to combine both. And how does that work for people? Is it people have to be very motivated to do both? Because I can understand trying to control my diet, but then a controlled diet and with a busy work life that we all seem to have nowadays, how do people combine the two?
Kyle Brooks: I think most of the time people find the exercise slightly easier. So although it’s a time commitment, which in theory, is actually more difficult to do because of the actual time you’ve got to find from someone, the more organisation you’ve got to have. It’s enjoyable, but then we’re hardwired to like exercise. Back when we were cavemen, we were designed to be good at long distance tracking and hunting animals and our body rewarded us when we had finished that and be like, “Great.” So it feels good, get that runner’s high at the end of going for a run or a jog.
Neil Foley: I’ve never had that. You always talk about these endorphins or whatever they’re gonna kick in once you’ve done three miles, I just feel totally knackered after three miles.
Kyle Brooks: You definitely-
Neil Foley: And bored.
Kyle Brooks: Yeah, it’s different things for different people. I personally, I love running. But at the same time I know it’s not for everybody, so there’s different types of exercise that are really popular. I mean things like, these days, CrossFit. These HIIT Workouts so high intensity indoor training, boxercise type workouts, and general sports. Things like rock climbing are becoming way more popular over the past couple of years. I’ve talked to a lot of people recently who have maybe done it years ago that have actually got back into it, they’re in climbing centres which are opening up. There’s a couple in Norwich now.
Neil Foley: Are there?
Kyle Brooks: And trampolining. Unfortunately there are a lot of gimmicks, I’m not saying trampolining’s one of them, but there are a lot of these “anti-gravity boots” and doing all these mini trampettes and things, where really it’s actually making it easier, more fun, so people get involved, so there’s six and two threes. It’s difficult to say whether it’s good or bad.
From my perspective it’s a bit of a purist, from someone who’s quite picky, I always look for what’s most effective not necessarily the most fun. I know from a commercial point of view that it needs to be fun as well, and for people to want to do it, it has to be fun. Totally understand that. But the nutrition side of it, again I’m talking about like hardwired, we’re not hardwired and designed to want to eat broccoli. The dopamime we get from that is almost none. The dopamime from getting something like sugar or getting something high in fat like a cream cake, we feel good, it tastes good. So although the dietary side is harder to adhere to at times, the exercise actually is slightly easier to motivate for because there’s a response, that sweating at the end of it, you think, “Okay, I’ve done a great workout.” Unfortunately, people sometimes will then go and eat, like we talked about earlier, Snickers or Mars Bar at the end of it.
Neil Foley: Well I deserve it. And I know when I was working here, we would go on the stent machine. And it would be something ludicrous, I can’t remember now, you’ll tell me, but it was something like 20 floors before you got rid of a packet of crisps or something like that.
Kyle Brooks: Yeah, the calorie bands machines and from step counters and from certain fitness apps are always quite deceptive, so it might not say, and they make a lot of assumptions initially anyway based on body fat level, metabolism, they can’t know those things without an accurate estimation, unless you use a really high priced, £5000 or £10000 body fat scan, you’re not gonna get a really, really accurate level. You’ll get an adjustment and then a rough kind of guide. But they made a lot of assumptions there anyway, and the other thing is, if I use an example, so I was talking to somebody the other day, they’ve been around the golf, three and a half hours on the course, they put it in to one of the fitness apps, and it suggested they’d burned nearly 1200 calories.
Neil Foley: Which is a lot, isn’t it?
Kyle Brooks: It’s a lot, absolutely. So in three and a half hours, yes they’d walked probably six miles with carrying a bag of golf clubs on their back, but realistically in those three and a half hours they would’ve burned several hundred calories anyway. So the additional from the exercise, they don’t distinguish. So it’s slightly tricky where it says you’ve burned that packet of crisps in 20 floors or whatever. Actually you would’ve burned most of that anyway in that three, four, five minutes.
Neil Foley: So it actually makes it even more dangerous to have the packet of crisps?
Kyle Brooks: Absolutely.
Neil Foley: Because actually it’s even harder than you might imagine.
Kyle Brooks: Yeah, so the other things like equating exercise to a food can be useful as a tool. You think you’ve got to do all this to work it off, it’s not really the case. It can sometimes mean that people go and do exercise and then they increase their intake of food. The way we work with clients, we look at nutrition, we’ll set calorie and nutrient targets, but we’ll always say, “This is your target including exercise. Do not add more to this.” If it goes a little bit over or under, absolutely fine. But don’t add more to it because you’ve got what you need to achieve the goals you’re after.
Neil Foley: And do most of us just then eat too much for the amount of exercise that we do?
Kyle Brooks: I think, yeah. I think that’s more the case.
Neil Foley: It’s just the quantities are too big.
Kyle Brooks: Sometimes the quantities are too big, sometimes the proportions of the foods are wrong. Obviously there are certain things which are positive about high protein balancing diets, and for people that are active that is the case. For looking to maintain weight in your active two, three hours a week in exercise, not so active in work, that’s a different thing. But you need to be eating well at 1.4 grammes of protein per kilogramme of body weight. And most people are eating far, far less than that.
Neil Foley: Are they?
Kyle Brooks: I’m yet to meet anyone in any of the kinds of work I do which is probably 50 or 60 people over the last couple of years who’s eating too much protein. Occasionally it’ll happen partway through, and then we scale it back. But even then it would be still within the ranges, within the scientific ranges. So where there’s been studies proving that people eat too much protein, I think, the classic one was a couple of years ago when newspapers put a headline saying about high protein leading to kidney disease. The other parts of it they didn’t tell you was that they picked out specific age range, who were men in their 50s who were overweight, ate a bad diet, drank too much alcohol, and most of the protein they were eating were from high fat sources like bacon. They were eating burgers, and sausages. You know, it was kebabs and-
Neil Foley: So it was all the wrong things.
Kyle Brooks: It was all the wrong types of food. So with the kidney disease, it was probably more linked to the high fat content and other abuses they were giving their body rather than actually the protein.
Neil Foley: Yeah, yeah. That’s one of the problems, isn’t it? Is that there’s so many myths and, myths is too strong a word, but they’re things taken out of context.
Kyle Brooks: Yeah, absolutely.
Neil Foley: The temptation from a punter’s viewpoint is to think, “Red wine’s good for you,” then it’s not, and changing all the limits. And now we’re supposed to have ten a day rather than five a day. There’s a temptation to give up, isn’t there?
Kyle Brooks: Absolutely. It is incredibly confusing. Even someone whose job it is, it’s my career and my job, my passion to look into these things, even I’m sometimes thinking, “Okay, what’s the next advice? What’s changed?” You do have to keep up with things. But it does unfortunately mean that resources become very irrelevant very quickly. And with new data, new stats coming out, sometimes monthly, on some topics anyway, it’s difficult to give consistent advice.
Neil Foley: So you go back to the basics of saying the quality and the quantity of what you put in, together with some fitness.
Kyle Brooks: Yeah, the correct balance of things, no one’s ever going full, perfect, perfection health. But they can be certainly healthier and that’s what we look at. We look to make people healthier and fitter, rather than being some athlete and some picture of perfection, ’cause nobody is that. Not without forgoing a lot of things they would enjoy, and that’s another component of health, mental and emotional health. They haven’t impossibly got. So it’s about a balance for me, in terms of nutrition, exercise, and happy with what you’re doing.
Neil Foley: And you’ve had some amazing success stories, because I know some of the people that come to yourself for your classes and your one-to-one training on nutrition. You’ve had some amazing success stories, haven’t you?
Kyle Brooks: Yeah, the thing you find most is the advice in terms of, and the accuracy doesn’t differ from one client to another. I always give them scientifically proven advice. What happens, what’s different, is often the effort they put in. So at the moment I’m working with a couple of clients, one has lost 21 pounds in nine weeks, another one has just finished, he’s reached his goal weight in 15 weeks, dropping 38 pounds. So nearly three stone in three and a half months. And it can happen with the right mindset and with the effort that goes into it.
Neil Foley: These are ones you’ve been working with one-on-one?
Kyle Brooks: Yeah, one-on-one once a week with me in session and then once for phone call each week. So more in depth than potentially other people work with, not that that’s right or wrong it’s just how I like to work with people. I like the depth and the information I get from people and being able to coach very, very closely. So the more you find people commit to it the more people do usually take the phone calls, the more they engage with you, the better results there are by far. The more they ask questions, they’re more coachable.
Neil Foley: So better than, or certainly different I suppose is probably the right term, than some of the other diet groups that are around where you go once a week and get ritual humiliation and whatever.
Kyle Brooks: Absolutely. Yeah, I mean there were a lot of things which are very business driven. Although I am a businessperson, I do have to go off and make money and try and grow the business. Ultimately, I know that my clients and my class members are the life blood of my business and they’re incredibly important to me. So I won’t do things to make it easy necessarily for them, but I’ll do the things that are going to get them the results long term and keep them at a healthy position. That’s the aim, is that long term maintenance. Having looked at some of the data recently which is the best data we can get on some of these weight loss groups, if I had a business representing of success of 1% of the time, I wouldn’t be running a successful business but somehow they manage. And this is from the horse’s mouth, it’s their own stats and their own data which I’ve reviewed.
Neil Foley: That’s crazy, isn’t it?
Kyle Brooks: Absolutely. And it’s the classic, “Oh it worked when I was doing it.” Well, it will do. But you have to do it all the time, but you can’t do it all the time because it’s not healthy to. It’s not sustainable. And unfortunately a lot of them, they don’t teach you how to make these changes. As best as I can with my knowledge and skillset I try, often we can’t do everything. But we do have a good success rate, and we do have people that do maintain as yourself. You made your changes, and you’ve kept it up.
Neil Foley: It’s made a huge difference. I think it helps the fact that you’re a sadist. I mean are all PTs sadists? Is that one of the, when you go to PT classes or school or whatever is that one of the things they have to psychologically test you for?
Kyle Brooks: I think in fairness I’m quite a gentle trainer.
Neil Foley: Oh really?
Kyle Brooks: Compared to, I know certainly some of the trainers I’ve worked with have been much more beasting people. For want of a better word, a better term. For me, it’s not about that. Anyone can give someone the tough workout. If you said to somebody, do fifty squats in a row, they’re gonna be tired no matter what happens, however how fit they are. But it’s finding that the nuance of the balance of that person’s ability, what’s gonna challenge them enough, it’s gonna work on their goals, and also be something that they are physically able to do in terms of movement skills and flexibility. So it’s definitely something you have to push people, and I think I’m quite a nice person, but obviously I do have to be-
Neil Foley: Touched a nerve there.
Kyle Brooks: I do have to be a little bit push people.
Neil Foley: Course you do.
Kyle Brooks: I was being blamed…
Neil Foley: No, absolutely. The training you did with me was great because you need to be pushed otherwise that extra one or two minutes that you do or whatever it is, is the bit that makes the difference, isn’t it?
Kyle Brooks: Yeah, absolutely. I mean obviously, coaching with yourself at the moment, you’re coaching me and I’ve had other coaches in the past before as well and the more challenged you are the better results you get and the more you learn from it. And I know obviously what I’ve learned from you in the last couple of years has been absolutely phenomenal and has taken me personally and professionally to a completely different level.
Neil Foley: Yeah. No, good. Well, I mean it’s been really great, Kyle, and really appreciate your time.
Kyle Brooks: Thank you.
Neil Foley: And thank you very much. I hope that’s motivated people to say, “Actually, you need to look at your nutrition. You need to work with people like Kyle to get the nutrition and the fitness right.” We’ll put Kyle’s website address at the bottom of the podcast, and thanks very much for listening and until next time, goodbye.
- On July 3, 2017