Wellness Unfiltered | Episode 2 | ~ 55Listen & Subscribe on Substack Apple Podcasts, Spotify, YouTube
We’ve all been there: it’s 3 p.m., the slump is hitting hard, and you’re reaching for that "healthy" dark chocolate bar. But is your afternoon treat a superfood or a chemical cocktail? Between headlines about heavy metals and labels filled with mysterious E-numbers, even the simplest indulgence has become a wellness minefield. If you’re tired of "health-washed" snacks leaving you bloated and confused, this episode is your golden ticket to the truth.
In our second episode, Lee Holmes and Irene Falcone (Founder of Clean Nectarine) dive deep into the dark side of the $100 billion chocolate industry . From lead and cadmium lawsuits rocking major brands to the "Dutch processing" that strips away antioxidants, we’re uncovering what’s really in your pantry . Plus, we "womansplain" how to fix broken capillaries for the men in your life and deliver a fiery rant on big retailers crushing small, passionate businesses.
🍫 The Dark Side of Chocolate (02:30)
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Cacao vs. Cocoa: Why the spelling determines the health benefits
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The "Factory Fake" Scandal: Lead and cadmium lawsuits and heavy metals in soil
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Emulsifiers (E475 & Soy Lecithin) and why they might be shredding your gut lining
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👅 The Ultimate Blind Taste Test (14:40)
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Ranking the top 10 cleanest blocks available in Australia
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The "Blackout" 100% Cacao challenge
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Lee’s "Gold Standard" pick for functional medicine disguised as a treat
🧔 Womansplain: The "Dickensian" Face Fix (31:03)
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Treating broken capillaries and redness (the "gin blossom" look)
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Simple swaps: Natural zinc, Vitamin C serums, and cooling face washes
📢 You’re on Speaker (Live with Margaret from Canberra!) (37:27)
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Deciphering the "10-gram rule" for sugar on packaging
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The "Bodyguard" Trick: Using raw veggies to create a physical mesh in your gut
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Skincare at 68: Why serums do the heavy lifting over expensive creams
😤 Epic Rant: Big Retailers & "Marketplace" Lies (47:57)
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Why big players are becoming the "Temu" of small business
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The death of the niche health store and the rise of drop-shipping giants
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Lee’s Nutritionist Nerd Notes
Cacao vs. Cocoa: The Antioxidant Supercharger
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Cacao: Raw and cold-processed, keeping enzymes and antioxidants alive . It contains 40 times more antioxidants than blueberries and can help lower inflammation and improve heart health
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Cocoa: Heated to high temperatures during processing, which strips away many of its original beauty and health benefits
The Chocolate "E-Number" Watchlist
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Soy Lecithin (E322): Often used for texture but can lead to significant bloating
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Polyglycerol Esters (E475): These can erode the gut lining and create inflammation throughout the body
The Rising Tide of Bowel Cancer
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Bowel and colorectal cancers are no longer just "old person's diseases," with rates rising alarmingly among younger Australians
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Almost 12% of cases now occur in people under 50, and it is the deadliest cancer for those aged 25 to 54
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The decision to lower the screening age from 50 to 45 followed updated clinical guidelines from the National Health and Medical Research Council (NHMRC). These updates address the increasing prevalence of early-onset bowel cancer in individuals under 50, even as rates in older groups have declined
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Important Note: If you are experiencing symptoms (such as blood in your stool or changes in bowel habits) or have a significant family history of bowel cancer, you should see a doctor regardless of your age, as you may require different types of testing
Lee's Rules of Engagement for Chocolate
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Timing: The "sweet spot" for consumption is between 10 a.m. and 3 p.m. to help with energy slumps . Avoid eating it after 4 p.m. if you are caffeine sensitive
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The Bodyguard: Pair chocolate with fibre-rich foods like nuts or berries to slow sugar absorption and prevent glucose spikes
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The 10g Rule: When reading labels, look at the "100g column" and aim for products with less than 10g of sugar
Top 10 Chocolate Rankings
For the full breakdown of my top 10 cleanest, gut-friendly chocolate bars, including the rationale behind every rank, check out my latest blog post: www.superchargedfood.com/blog
Thank you so much for tuning into Wellness Unfiltered!
We're beyond grateful you're here with us in the cabin and would love a 5-star review on Spotify or Apple Podcasts. It helps us cut through the greenwashing and reach more truth-seekers like you.
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@wellnessunfilteredleeirene | @leesupercharged | @cleannectarine | @superchargeyourgut
Join the conversation on Substack: https://substack.com/@wellnessunfilteredpod
Disclaimer: This show is for educational purposes only. Please consult your qualified health professional before incorporating new wellness solutions.
PRODUCER’S NOTE: Read the Full Episode 2 Transcript (Show/Hide)
Wellness Unfiltered Episode 2 Transcript
Irene: Well hello out there. You're Irene and you're Lee, and this is Wellness Unfiltered.
Lee: Yay! I was on such a high from our first episode, Irene. I learned a few things, especially about sunscreen as well. I've been boosting Google's business by searching the TGA website and all the numbers on the packs to find out what's in them. You're welcome, whoever owns Google.
Irene: Hell yeah, that first episode was so electric. And whilst you were googling on Google about the things I was saying about the sunscreens, I was lying in bed at three o'clock in the morning hoping I don't get any letters from the TGA over anything that I said.
Lee: Oh no. How nice is it out here? It's raining today in the cabin and it is so beautiful overlooking that garden. And the smell—something about the smell of the rain on the Northern Beaches isn't it? It's so beautiful. And I'm actually really loving my garden at the moment because it's the first thing I look at as soon as I get out of bed. I run downstairs and have a look at the garden and it just makes me so happy.
Lee: So anyway, this episode is going to be a really big one. In our What's Popping segment, we are going to the dark side—literally—and we're going to do a deep dive into the chocolate industry, from heavy metal scandals to a blind taste test which you're going to be doing of the cleanest blocks widely available. And I've also put together a top 10 ranking of the best chocolates.
Irene: I'm so looking forward to that, Lee. I have to say, please don't say anything negative about chocolate. It is my one thing that I love. At least I'm going to have a list of things I can eat, right?
Lee: Yeah, you sure will. Okay, good. I do feel guilty eating chocolate sometimes. And then we're heading into Womansplaining to help Justin, our producer, deal with whatever issue he's got going on this week—and he's had a few, I bet. Plus we've got a listener joining us in a discussion in the cabin. We've got Margaret from Canberra on speaker. And as always, I'm going to be finishing with my rant or rave. And I don't have any raves, but I do have a rant.
[05:30] What’s Popping: The Dark Side of Chocolate
Irene: All right, Lee. Let's get into the big one for the week. It's the topic that dominates everyone's WhatsApp group, every office kitchen, and definitely every woman's 3 p.m. slump. We are talking about chocolate and the dark side of it.
Lee: It sure does, doesn't it? And we talk about it a lot. One day we're told it's a superfood, it protects our hearts and minds. And then the next day there's a headline that you read and it says it's got heavy metals in it and it's going to shred your gut and it's got emulsifiers and it's all so confusing.
Irene: You know what? I know those things and I just eat them anyway. But I am always looking for that Goldilocks sort of unicorn bar—the one that tastes really good but doesn't give me that crash. I don't know if I'm eating a bunch of chemicals or lead or God only knows. Can't wait to find out.
Lee: Yeah, you're going to find out today. Did you know that the spelling matters more than people realize? There's cacao and there's cocoa, and they're two completely different things.
Irene: Yes. So I'm going to guess one is good and one is bad?
Lee: Yeah. Cacao is raw and cold processed and keeps the enzymes and antioxidants alive—it's got 40 times more antioxidants than blueberries! Cocoa, on the other hand, is roasted at high temperatures, and you lose those benefits. Manufacturers often dump in sugar, dairy, or soy to make it more palatable.
[12:45] The "E" Number Audit (Emulsifiers)
Irene: I do still see numbers. Like I've seen E475 and soy lecithin. What is that?
Lee: Lecithin (E322) helps with texture, but it’s really bloating. E475 (polyglycerol esters) is worse—it can erode the lining of your gut and create inflammation. That’s why you might feel tired or bloated after eating it. We want to avoid these "detergents" for the gut.
[20:15] The Heavy Metal Scandal (Lindt)
Lee: There’s also the "fine ingredients" lie. Lindt is currently facing a lawsuit in America because independent reports found lead and cadmium in their dark chocolate. It’s a wake-up call to choose organic or artisan over mass-produced "factory fakes."
[30:20] Blind Taste Test: The Top 10
Lee:
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Wellness Unfiltered | Episode 2
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This show is for educational purposes only — please chat with your qualified health professional before incorporating new wellness solutions.
