Nat Barr is known for her charisma, tenacity, and work ethic as host of the country’s highest-rated breakfast show.
But the Sunrise star, 55, has silently been dealing with a painful health setback for the past 12 months — in the form of a ‘frozen shoulder’ — which causes stiffness in the shoulder joint.
Looking dazzling as the cover star of Prevention magazine’s April issue, Barr revealed to the publication she’s been undergoing Kieser physiotherapy to come back from the injury.
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“If you have a diagnosed frozen shoulder, it basically lasts 18 months to two years There’s about six months of freezing, six months where it’s frozen, and six months of unfreezing,” Barr said.
“Nothing you do will help it — It’s painful to lie on.”
Despite the condition, Barr said the physio trips have helped, allowing her to attend her beloved Barre classes again.
“It’s allowed me to go back to Xtend Barre classes, which I love. Barre is a fantastic all-body exercise regimen and is completely different and really challenging every time you go.”
In the wide-ranging interview, Barr discussed her early days in Los Angeles, her guilt-free philosophy to being a working mum, and suffering with serious health setbacks as a teenager.
Barr dazzled as the April cover star of the magazine, wearing a stunning floral black halter-neck dress for the shoot, along with a dainty gold necklace and gold earrings.
The Sunrise star wore her brunette tresses down at her shoulders and opted for a matte makeup palette.
Inside the magazine, Barr opted for a glamorous blue-and-white striped shirt along with white pants.
Barr also channelled a fitness look, wearing tights and a mesh workout top, with a pair of runners.
Nat answered a number of rapid fire questions during the interview, revealing her favourite guilty pleasure is Caramilk chocolate, and she’s been a big fan of singer, Paul Kelly.
As for her time off-air, Barr said she loves to whip-up delicious dishes at home.
“I’ve got this little thing going on Instagram (@natalie_barr7) where I try chefs’ and cooks’ recipes in real life in a real kitchen…with varying degrees of success,” she laughed.
Read the entire interview in the April issue of Prevention magazine, which is on newsstands now.
