PREKURE

22/10/2025

Hardiness isn’t only built in a gym, it’s built in the real world.

Paul Taylor and Grant Schofield are back to discuss unlocking Hardiness by training your brain and body for resilience against some of life's greatest challenges. They explore how reconnecting with nature literally reprogrammes your biology.

Now available on Spotify, Apple Podcasts and Youtube

22/10/2025

Hardiness isn’t only built in a gym, it’s built in the real world.

Paul Taylor and Grant Schofield are back to discuss unlocking Hardiness by training your brain and body for resilience against some of life's greatest challenges. They explore how reconnecting with nature literally reprogrammes your biology.

Now available on Spotify, Apple Podcasts and Youtube

https://hubs.ly/Q03PCW880

21/10/2025

Podcast loading...keep an eye out later today!

Look who dropped in today for a chat with me and the PREKURE team - Dr Paul Taylor - banger podcast coming after a great chat today!

16/10/2025

PREKURE is proud to partner with Good Magazine for its 100th edition.

This special issue features PREKURE and gives readers exclusive access to enter a Master Health Coaching scholarship. It also shares stories across the pillars of Wellbeing, Innovation, Sustainable Style, Adventure and Culture.

Good is Aotearoa New Zealand’s only wellness magazine dedicated to living well, a co-owned, values-led platform created to do exactly what its name says: good.

By pre-ordering, you’re helping bring this social enterprise publication back to print under its new co-ownership model, a movement for positive change.

Pre-order link: https://hubs.ly/Q03P2tBL0

13/10/2025

What do you think of sunscreen and its effects?

10/10/2025

"I compared the Whittakers 72% v the 92% dark chocolate."

I compared the Whittakers 72% v the 92% dark chocolate. You might be surprised:

Protein 11 v 13 g | Fat 34 v 47g | Carbs 51 v 14 g | Sugar 32 v 6 g
(per 100g 72% v 92%)

Analysis: way way more carbs and sugar in the 72%, probably why it tastes so good…

But here’s the thing…a glazed doughnut has roughly the same carbs and sugar as the 72% block, around 50g of carbs and 30g of sugar per 100 g. You’re basically in doughnut territory disguised with cocoa.

Therein lies the problem with nutritionism - it's easy to sell single nutrients dressed up.

Nothing wrong with eating these things in a broader context of a mainly healthy whole food diet.

In nutrition (and science) we must be very careful not to fool ourselves and as Richard Feynman said “you are the easiest person to fool.”

Data will smile at you while lying through its teeth if you’re not paying attention. Don’t forget how good a glass of red wine a day is for you … right?

Do we have a nutritionism problem in the field of nutrition?

07/10/2025

Success isn’t a straight line. It’s relapse, resistance, and messy progress.

07/10/2025

Success isn’t a straight line. It’s relapse, resistance, and messy progress.
The difference between stopping and succeeding? Knowing it’s all part of the process.

Episode #26: Beyond the Cliff: How to Unlock Real Health & Mental Fitness
With Ree George NZ and Prof Grant Schofield

You can listen here: https://hubs.ly/Q03MGC0D0

06/10/2025