Hi, I'm Hayley Jarville.
And I'm Henry Herbert.
And welcome to the Healthy Bit podcast.
And this podcast is designed to kind of go through practical tips, both from a science
and a physiotherapy point of view, but also to discuss tasty food choices and how we can
make these lovely food choices at home.
Sounds brilliant.
Hayley, what would be great would be to hear a bit about yourself. Tell us who you are and what you do.
So I'm a childhood physiotherapist and I've been a physio now for about 20 years.
And I am just passionate about anything to do with the human body and things we can do to ward off any kind of chronic illnesses
and also how to get the best out of our body in terms of function, sport and just health.
I have a couple of master's degrees. So I've got a master's in advanced physiotherapy and a master's in rehabilitation science.
And my background before I became a physio was physiology.
So I was always interested in the finer microbiology before you even delve into what actually the body does.
So, yeah, that's my background. Henry, how about you?
Well, that's quite impressive, Hayley. That sounds like you've got a few certificates behind your name.
I can't quite claim the same.
I think a slightly dodgy drama A-level and an NVQ in cooking.
But anyway, so a bit about myself.
I'm from a family of bakers.
So we run a bakery in the southwest, which is where I currently work.
But I used to be a professional chef.
I did about a decade working in some pretty good kitchens in London.
And I now run my own supper clubs.
My kind of claim to fame was I did a TV show with my brother about 12 years ago
called the fabulous baker brothers i had slightly less gray hair and uh not the mustache but uh but
yeah that that was a kind of a journey of yeah traveling around the uk and um teaching people
how to cook so yeah i've always had kind of like a lifetime passion for food and basically i wake
up hungry and um and i'm just always thinking about what i'm going to eat for the next meal
and for me food you know primarily is around is it going to taste good you know so you know i always thinking about like you know whether it you know whether you buying a piece of meat or you going shopping you know how how can you get the best ingredients and then get the best out of them for the situation you
in?
That's always what I'm thinking about.
But actually, as I've kind of got older and, you know, I've now got a family, you start
thinking more about your kind of, you know, you're less invincible.
So you start thinking a bit more about your health and being a bit more kind of long-term.
And I guess I kind of see a real kind of synergy between actually eating really good food, but
actually when you're cooking good food actually it's it's better for you and so you know i kind of
feel kind of fairly young and fit and and i would like to that to continue so for me kind of you
know it's it's really interwined yeah kind of eating good food but also being good for you
and and for me i'm just you know fascinated to learn from you from a you know a real professional
with um a lot of insight and knowledge around you know how we can you know look after ourselves
because you know i'm interested in in being fit and healthy for the long run oh that's good well
I'm hoping to bring a couple of decades of clinical experience and knowledge to you,
Henry, and hopefully by the end of our podcast, I might even turn you into a scientist.
I'm here for it.
And that's it.
I love, one of my passions is just to make science and physio accessible to everybody.
So I'm a director and physio practice owner called Berry Physio over here in Suffolk.
but obviously my reach is just locally but people do often come and travel to see me in clinic and
that could be all across the UK just for various specialisms but it's nice to be able to put it
into a nice way through the podcast with yourself Henry to kind of get the best out of both worlds
so the best out of our food with your expertise on how to get the best out of the flavours and
what interesting menus and things we can actually create and rustle up in the kitchen so we all feel
like that professional chef but also adding in maybe some scientific approaches from my side
just talking about what what other choices we could make or add to that and what else we could
do with our body to to get the best out of it and as as you said we want to age well and we all
really strive to live as long as possible but that's no good if you don't live a healthy life
and also injury free so we want to have the best life we possibly can so we looking for that quality in our food and quality of life as we as we live And we all got young families maybe and we all busy And so I would also like to just try and bring in some quick fast and practical tips that can help people to do that
Definitely. For me, it feels like I'm starting on a bit of a journey because, you know,
one thing is going to be great just chatting to you and talking about all sorts of different topics.
And I know that you've got a whole list of subjects that we're going to be, you know, starting the show off with.
And I'm really excited to get into them.
And then, and obviously, you know, how I can interwine food within into that and, you know, kind of make it the full kind of the full package.
But actually for myself, I'm, I'm just really fascinated to learn, you know, from me, Hayley and picking up some tips and, you know, things that I can do better.
Cause, you know, um, you know, I'm guilty for, you know, sitting at a desk and, you know, not stretching properly in the morning.
And, you know, there's probably things in my lifestyle that I could change and, you know, actually get some real benefits.
So, you know, maybe more down the kind of prevention rather than like coming in with a problem.
But actually, you know, we're not invincible, are we?
And there's things that we can actively do to, you know, give ourselves a fighting chance to, you know, continue living an active and healthy lifestyle.
Absolutely. And we're going to have a whole range of interesting topics, Henry.
And maybe some, if people are listening, they might want to also send us some ideas that they'd like us to cover.
Obviously, I can talk for ages about all the different things that I see in clinic.
And with your side as well, Henry, we talk about how to make some of these lovely foods.
But if people want to actually email us in or message us,
I believe you helped set up the Healthy Fit Instagram page, didn't you, Henry?
Do you want to tell us how?
Yeah, I did.
Yeah, so I mean, I guess we'll have it on all the socials, you know,
kind of Spotify, YouTube, etc., Twitter.
but yeah we we do have the healthy bit um on instagram so yeah post us send us a dm i i guess
it's you know it's we're just you know that this is you know like i said it's a bit of a journey
and we'll just see where it goes but i think you know the that that piece around that you know if
you're looking after yourself from a kind of physical point of view but actually it's really
important the food that you put in as well and obviously like i know that you know when i've
tried to do like a diet and it's been really restrictive or it's been i don't know we once
did the cabbage diet and it was dreadful and I felt awful and I didn know why I was doing it just someone said it was a good idea and so i think we had a go and actually for me it about sustainability over the long term so like you know if you going to make these choices or you going to do these things
you've got to they've got to be enjoyable because otherwise you're not going to do them are you're
just going to give up after a week and then go back to your old ways and yeah so i so i'm really
interested to learn my kind of take on food and about making things taste nice and you know kind
of and you know working cooking with the seasons or cooking from scratch or cooking with your kids
or you know all these different things and actually how can we optimize that so it's um you know at a
view from a health point of view and my kind of hope is that what i'm already doing i'm not gonna
have to deviate too far but um but i'm gonna yeah it's interesting to learn the science along the
way as well because you know maybe just like a little tweak here a little change there could
actually have a big impact particularly you know maybe not for me but maybe for you know someone
listening here you know might have a specific you know condition or something that that actually just
a few little changes could really help them and I think that's you know well that's great knowledge
to learn isn't it exactly exactly and the consistency um is key as you said so covering
different topics and different chronic illnesses we can delve into all kinds of injuries and
conditions that we see um things that we're we often come across as we age and how to either
try and prevent them or how we can live with them better um and just giving those little tips um
throughout your day, which doesn't have to then be a complete headache to try to change your life,
just little easy, quick things that can make all the difference and explaining why that is so
important to do. So yeah, it's going to be a really interesting conversation coming up with
the two of us. And we can't wait to get stuck into these episodes, can't we, Henry?
Definitely, can't wait. Bring it on.
And if people would like copies of either the food menus and descriptions that Henry talks about,
He will share some of the menus and recipes on his site.
And equally, I'll do the same with the exercises or advice from a physio perspective as well.
And they'll be shared through our respective sort of business sites as well.
So yeah, lots to talk about and lots to get stuck into.
So check out the next episode coming up very soon, everyone.
Cheers, Hayley.