Podcasts about Zonulin

In dieser Episode spreche ich mit Prof. Joachim Labenz, Internist und Gastroenterologe. Er war viele Jahre Chefarzt am Diakonie-Klinikum Jung-Stilling in Siegen und gilt als einer der führenden Experten für Magen-Darm-Erkrankungen in Deutschland.Unser Thema: das Reizdarmsyndrom – eine der häufigsten, aber auch am meisten unterschätzten Diagnosen in der Gastroenterologie.Millionen Menschen leiden an Symptomen wie Blähungen, Schmerzen, Durchfall oder Verstopfung – oft ohne greifbare Diagnose und mit wenig Hilfe durch das klassische Gesundheitssystem. Wir beleuchten, welche Mechanismen dabei tatsächlich eine Rolle spielen: vom Mikrobiom über die Darm-Hirn-Achse bis hin zu Stress, Entzündungsprozessen und Nahrungsmittelunverträglichkeiten.In dieser Folge erfährst du:✅ Warum Reizdarm mehr ist als eine Ausschlussdiagnose

Schau dir das vollständige Video Interview auf YouTube anYouTube Kanal gleich abonnieren und keine neue Folge mehr verpassenZusammenfassungChristina erklärt, warum Standard-Referenzbereiche für Laborwerte oft irreführend sind, da sie nicht zwingend eine gesunde Population abbilden. Werte sollten immer im Kontext individueller Symptome betrachtet werden, wobei bei Vitaminen/Mineralstoffen oft der obere Normbereich anzustreben ist.Wir besprechen oft übersehene, aber kritische Werte: HOMA-Index (Insulinresistenz-Früherkennung, oft besser als HbA1c!), Homocystein (B-Vitamine, Methylierung) und eine umfassende Schilddrüsen-Diagnostik (mehr als nur TSH: fT3, fT4, Antikörper, rT3). Christina betont die richtige Messmethode: Bei Mineralstoffen (Mg, Zn, B6) ist Vollblut oft aussagekräftiger als Serum, um die zelluläre Versorgung zu prüfen. Auch bei B12 sind HoloTC/MMA dem Serumwert vorzuziehen.Fokus Schilddrüse: Häufige Ursachen (Stress, Nährstoffmängel, Darm, Toxine) und wichtige Parameter für eine gute Diagnostik werden erklärt, inkl. optimaler Wertebereiche (z.B. TSH kleiner 1,5, fT4 größer 1,2, fT3 größer 3,0).Darmgesundheit: Sinnvolle Parameter einer Stuhlanalyse (Flora, pH, sIgA, Calprotectin, Zonulin, Verdauungsrückstände) werden beleuchtet – weniger ist oft mehr als Tests mit hunderten Stämmen.Abschließend empfiehlt Christina ein Basislaborpanel für die jährliche Prävention – eine wichtige Investition in die eigene Gesundheit. Proaktives Gesundheitsmanagement durch gezielte Messungen ist der Schlüssel.Naturecan CBD-Öl: Dein natürlicher Begleiter für Balance.Als Coach empfehle ich dieses Bio-Breitspektrum-CBD-Öl (10%) zur Unterstützung bei Stress, Schlafproblemen und zum Abschalten. Der Entourage-Effekt optimiert die Wirkung. Ich nutze es abends für besseren Schlaf und höre von Kunden positive Erfahrungen bei Verspannungen.Wichtig: CBD ist kein Wundermittel, kann aber natürliche Unterstützung bieten. Naturecan legt Wert auf Qualität (THC-frei, laborgeprüft, TÜV-Süd zertifiziert).Teste es selbst: Finde deine ideale Dosis mit der Pipette.Spare 15%: Nutze den Code TULIPAN15Naturecan CBD-Öl bestellen *Was du in dieser Episode lernst

Could gluten sensitivity be causing neurological problems in your life?  World-renowned expert in celiac disease, autoimmunity, and the gut microbiome, Alessio Fasano, MD, a pediatric gastroenterologist at Harvard, is my guest today.  Over 2500 years ago, Hippocrates stated “All disease begins in the leaky gut” and now Dr. Fasano is helping us understand why that is true.  In 2000, he and his team discovered Zonulin, a protein that makes the gut hyperpermeable, hence the term “leaky gut. This was a major breakthrough in our understanding of health and disease.   Dr. Fasano is a  professor at Harvard Medical School as well as in the Harvard School of Nutrition. I think you will enjoy his compassion, curiosity, and humility as he shares his research journey from Naples, Italy, with us. In this interview, we discussed the following:Neuroinflammatory disorders related to GlutenGLP-1 AgonistsSimple ways that you can improve the integrity of your gut wallVisit my website DrDebbieOzment.com for valuable free downloads. Additionally, you will find shopping links which I have curated on the website. Please follow me on instagram at drdebbieozment.

In this conversation, Lisa Tamati interviews Kyal Van Der Leest, a naturopath and formulator from Lvlup Health. Kyal shares his personal journey, which began with his mother's cancer diagnosis, leading him to study nutrition and explore alternative therapies. The discussion covers the impact of hyperbaric oxygen therapy, the role of peptides in health, and the importance of quality sourcing in supplements. Kyal also delves into the significance of zonulin in gut health and the effects of chronic inflammation on aging. In this conversation, Lisa Tamati and Kyal from LVLUP Health delve into the complexities of chronic inflammation, neuroprotective peptides, and the importance of effective detoxification strategies. They discuss the role of liposomal delivery in enhancing peptide absorption, the significance of creatine and guanidinoacetic acid for brain health, and the intricate nature of methylation. They also talk about liver health, detoxification pathways, binders, mold toxicity, the important of having strong barrier function in the gut and the blood brain barrier and cutting edge ingredients and molecules and peptides like: dihexa selank bpc-157 TB500 fragments p21 tudca binders globe artichoke NACET Guanoacetic acid Larozotike tribuytrin GHK-cu calcium d-glucarate and more   The conversation also touches on the challenges of research in natural supplements, the health implications of mould exposure, and the necessity of hormonal balance through proper testing and supplementation. Takeaways: Kyal's journey into health began with his mother's cancer diagnosis. Hyperbaric oxygen therapy can be beneficial in cancer treatment. Peptides are naturally occurring compounds that have significant health benefits. Quality sourcing of peptides is crucial to avoid contaminants. Zonulin plays a key role in gut permeability and health. Chronic inflammation is linked to accelerated aging. Kyal emphasizes the importance of a metabolic approach to health. Innovative formulations can simplify health protocols for patients. The blood-brain barrier is critical for overall health. Understanding the connection between gut health and brain health is essential. Chronic inflammation markers provide insights into systemic health. Neuroprotective peptides can significantly enhance brain function. Liposomal delivery systems improve the bioavailability of peptides. Innovative products are emerging for neuroregeneration. Creatine and guanidinoacetic acid are vital for brain energy. Methylation processes are complex and require careful management. Supporting liver detoxification pathways is essential for health. Research on natural supplements is often limited and underfunded. Mould exposure can lead to serious health issues. Detoxification requires a comprehensive approach, not just diet.   Website: www.lvluphealth.com Instagram: @lvluphealth   BIO Kyal is a qualified Nutritionist and Naturopath with an obsession for health, fitness, functional medicine and human optimisation! Having worked in Health Food Stores, Gyms and Medical Clinics, Kyal has always been in the health field and has seen almost everything there is to see from varing perspectives - performance in the Gym, general health in the supplement store, and chronic illness at the medical clinic. Using this experience and his passion for supplementation and wellness, Kyal formulates LVLUP's products to serve very distinct purposes. Using only ingredients that scientifically and mechanistically makes sense, and what he knows WORKS from self-trial and self-experimentation so you can get the results that you pay for and expect! Personalised Health Optimisation Consulting with Lisa Tamati Lisa offers solution focused coaching sessions to help you find the right answers to your challenges. Topics Lisa can help with:  Lisa is a Genetics Practitioner, Health Optimisation Coach, High Performance and Mindset Coach. She is a qualified Ph360 Epigenetics coach and a clinician with The DNA Company and has done years of research into brain rehabilitation, neurodegenerative diseases and biohacking. She has extensive knowledge on such therapies as hyperbaric oxygen,  intravenous vitamin C, sports performance, functional genomics, Thyroid, Hormones, Cancer and much more. She can assist with all functional medicine testing. Testing Options Comprehensive Thyroid testing DUTCH Hormone testing Adrenal Testing Organic Acid Testing Microbiome Testing Cell Blueprint Testing Epigenetics Testing DNA testing Basic Blood Test analysis Heavy Metals  Nutristat Omega 3 to 6 status and more  Lisa and her functional medicine colleagues in the practice can help you navigate the confusing world of health and medicine . She can also advise on the latest research and where to get help if mainstream medicine hasn't got the answers you are searching for whatever the  challenge you are facing from cancer to gut issues, from depression and anxiety, weight loss issues, from head injuries to burn out to hormone optimisation to the latest in longevity science. Book your consultation with Lisa    Join our Patron program and support the show Pushing the Limits' has been free to air for over 8 years. Providing leading edge information to anyone who needs it. 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Lisa is constantly researching and interviewing the top scientists and researchers in the world to get you the best cutting edge supplements to optimize your life.   Subscribe to our popular Youtube channel  with over 600 videos, millions of views, a number of full length documentaries, and much more. You don't want to miss out on all the great content on our Lisa's youtube channel. Youtube   Order Lisa's Books Lisa has published 5 books: Running Hot, Running to Extremes, Relentless, What your oncologist isn't telling you and her latest "Thriving on the Edge"  Check them all out at  https://shop.lisatamati.com/collections/books   Perfect Amino Supplement by Dr David Minkoff Introducing PerfectAmino PerfectAmino is an amino acid supplement that is 99% utilized by the body to make protein. PerfectAmino is 3-6x the protein of other sources with almost no calories. 100% vegan and non-GMO. The coated PerfectAmino tablets are a slightly different shape and have a natural, non-GMO, certified organic vegan coating on them so they will glide down your throat easily. Fully absorbed within 20-30 minutes! No other form of protein comes close to PerfectAminos Listen to the episode with Dr Minkoff here:    Use code "tamati" at checkout to get a 10% discount on any of their devices.   Red Light Therapy: Lisa is a huge fan of Red Light Therapy and runs a Hyperbaric and Red Light Therapy clinic. If you are wanting to get the best products try Flexbeam: A wearable Red Light Device https://recharge.health/product/flexbeam-aff/?ref=A9svb6YLz79r38   Or Try Vielights' advanced Photobiomodulation Devices Vielight brain photobiomodulation devices combine electrical engineering and neuroscience. 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This week's guest is one of my heroes. The research that Dr. Alessio Fasano, MD, and his team has done in the domains of gluten sensitivity, intestinal permeability, and celiac disease has informed both my health and my work. Dr. Fasano is a trailblazer in understanding how gut health impacts our overall wellness. From his discovery of zonulin and its effects on intestinal permeability to his insights into the microbiome's role in chronic diseases, Dr. Fasano's research has reshaped our approach to health. What you'll learn in this episode: Dr. Fasano's thoughts on going gluten-free and if it's necessary for everyone. How you can use pre- and probiotics to improve your gut health. What diet he recommends for optimal health (and why he's concerned about GLP-1 agonists like Ozempic). 00:21 Introducing Dr. Alessio Fasano: A Pioneer in Gut Health Research 02:41 The Serendipitous Journey to Discovering Zonulin 11:31 Zonulin: The Key to Understanding Gut Permeability 23:39 The Impact of Diet and Microbiome on Health 25:15 Exploring the Positive Role of Zonulin and Nutrient Absorption 27:51 The Gluten Debate: Navigating Dietary Choices 30:08 SIBO and Its Connection to Gut Permeability 38:08 Understanding Probiotics and Prebiotics 39:33 The Impact of Diet on the Microbiome 51:54 The Power of Diet and Lifestyle in Disease Prevention Connect with Amy Myers, MD Website: https://www.amymyersmd.com/ Instagram: https://www.instagram.com/dramymyers YouTube: https://www.youtube.com/@AmyMyersMD/featured Newsletter: https://www.amymyersmd.com/ec/guide-to-leaky-gut Facebook: https://www.facebook.com/AmyMyersMD Connect with Alessio Fasano, MD Website: https://celiaccenter.org Facebook: https://www.facebook.com/celiacresearch Instagram: https://www.instagram.com/celiacresearch/

Hier geht's zum ganzen Video: https://youtu.be/2bz8YnaHlMgDas wohl beste Präbiotika der Welt: https://www.vegan-athletes.com/mitocare-taga-mixBioverfügbares Kurkuma: https://www.vegan-athletes.com/mitocare-lipo-curcumin-boosterCode: V60014Dr. Kay Bredehorst ist zu erreichen unter: thecelleducation@gmail.comAchtung: Iss Getreide, Hülsenfrüchte oder Mais niemals roh. Die besten Ernährungstipps für einen gesunden Darm und warum Kurkuma zu 99% nicht aufgenommen wird, erfährst du in diesem Video.00:06:30 Vorteile pflanzlicher Ernährung00:06:54 Risiko bei Ballaststoffmangel00:09:04 Vor- und Nachteile von Sprossen/Fermentation00:10:38 Feinde der Darmschleimhaut00:11:18: Zonulin und Durchfälle00:13:20 Fermentation und Kochen00:13:57 Kurkuma-Gesundheitsvorteile00:14:39 Wichtige lösliche Ballaststoffe00:16:26 Produkte für Darmgesundheit00:18:22 Isolierte Ballaststoffe00:19:03 Tierische Proteinquellen00:19:31 Vitamin B12 in Tieren00:19:39 Anerkennung pflanzlicher Ernährung00:22:15 Negative Folgen von PhosphatIn diesem Video diskutiert Dr. Kay Bredehorst, ein Experte für Ernährungsmedizin, die Bedeutung einer gesunden Darmflora für unsere Gesundheit und Leistungsfähigkeit. Er spricht über die Vor- und Nachteile einer veganen Ernährung und erklärt, warum eine ausgewogene ballaststoffreiche Ernährung wichtig ist.Dr. Bredehorst betont die Bedeutung von Ballaststoffen für die Darmgesundheit und erklärt, wie sie die Entwicklung des Mikrobioms beeinflussen können. Er diskutiert auch die Herausforderungen, denen Veganer gegenüberstehen können, insbesondere wenn sie sich spät im Leben für eine vegane Ernährung entscheiden.Dr. Bredehorst bietet praktische Tipps für eine gesunde Ernährung und betont die Bedeutung einer ethischen und ökologisch vertretbaren Lebensmittelauswahl. Insgesamt liefert das Video wertvolle Informationen über die Rolle der Ernährung für die Darmgesundheit und das allgemeine Wohlbefinden.- 10 vegane Ernährungsformen im Überblick. Welche ist die richtige für dich? : https://www.vegan-athletes.com/vegane-ernaehrung-und-fitness-moeglich/✨Mehr Infos zu Dr. Kay Bredehorst :Homepage: https://shop.theralution.de/Du willst mehr erfahren? Schreibe eine E-Mail an: christian@christian-wenzel.comMehr mr.broccoli: Podcast auf Spotify Apple Podcast Mehr Podcast Abonniere meinen YouTube Kanal*Affiliate LinkAchtung betreffend Nahrung, Geräten und Supplements:Vorliegend habe ich meine eigene Erfahrung und die von Interviewpartnern genannt. Das sind die Effekte, die ich bei mir gespürt habe. Diese können bei jedem unterschiedlich ausfallen.Natürlich kann kein Lebensmittel, keine Nahrungsergänzung oder Superfoods sowie Inspirationen aus diesem Podcast alleine für sich eine Heilwirkung erzielen oder versprechen.Die beschriebenen Erfahrungen sind keine wissenschaftlichen Erkenntnisse und keine Tatsachenbehauptungen. Sämtliche Inhalte dieser Podcast Episoden sind keine Heilaussagen und ausschließlich informativ, sie dienen keinesfalls als Ersatz für eine ärztliche Behandlung.Die Aussagen der Interview Gäst:innen stehen für sich. Diese spiegeln nicht zwingend die Meinung des Herausgebers.

In this week's episode, we will discuss the significance of personalized blood testing and its revolution in health diagnostics. Let's also delve into the benefits of using blood serum and finger stick tests, particularly the FIT 176 and the gut barrier panel, highlighting the importance of identifying food sensitivities and gut health for overall wellness. Tune in for insights on why testing is preferable to guessing for optimal health management.   Key Takeaways: Importance of Personalized Medicine: Post-COVID, there is a significant shift towards personalized healthcare, where testing, not guessing, is essential for accurate diagnoses and treatments. Innovative Blood Testing: KBMO Diagnostics' FIT 176 test is a game-changer, enabling accurate detection of food sensitivities and inflammation, crucial for managing chronic conditions. Gut Health and Its Impact: The gut barrier panel provides insights into gut permeability and inflammation, essential for understanding overall health and systemic issues. Comprehensive Cardiovascular Testing: APOB and LP(a) markers in the cardiovascular panel offer advanced predictive capabilities for heart disease, emphasizing early detection and management. Simplified Interpretation: The use of intuitive, color-coded results (red and green) in tests enhances comprehension and compliance among patients and practitioners. SCHEDULE A FOOD SENSITIVITY TEST / GUT-BARRIER PANEL NOW AND GET A DISCOUNT USING OUR CODE:

If your social media feed is like ours and you've been seeing ads for colostrum supplements, you are going to want to listen to this episode! And buckle up because this is one where we both were downright wrong. In today's episode we're talking about the immune, gut, and anti-inflammatory benefits of colostrum. Plus, how do you find a high-quality colostrum supplement and which one did Carolyn order immediately? Listen to find out!   Dr. Keri's Colostrum Recommendations:   Life's First Naturals Pro Daily Colostrum (powder)     Life's First Naturals for Kids Chewables   Other Colostrum Supplement We Feel Are Good Choices:   ARMRA Immune Revival Colostrum - Use link below and code REALFOODREALLIFE to get 15% off   https://glnk.io/8lv0j/realfoodreallife     Pure Encapsulations Colostrum 40% IgG (capsules) - Amazon link   Pure Encapsulations Colostrum 40% IgG (capsules) - Fullscript link - 20% off Amazon's price and on all future supplement orders        NOW Foods Colostrum Powder   NOW Foods Colostrum 500mg (capsules)   References Mentioned:   Bovine colostrum supplementation in prevention of upper respiratory tract infections – Systematic review, meta-analysis and meta-regression of randomized controlled trials Prevention of Influenza Episodes With Colostrum Compared With Vaccination in Healthy and High-Risk Cardiovascular Subjects Oral Supplementation with Bovine Colostrum Decreases Intestinal Permeability and Stool Concentrations of Zonulin in Athletes   The Effects of 12 Weeks Colostrum Milk Supplementation on the Expression Levels of Pro-Inflammatory Mediators and Metabolic Changes among Older Adults: Findings from the Biomarkers and Untargeted Metabolomic Analysis   Bovine Colostrum in the Treatment of Acute Diarrhea in Children: A Double-Blinded Randomized Controlled Trial   Thank you for listening to The Happy Eating Podcast. Tune in weekly on Thursdays for new episodes! For even more Happy Eating, head to our website!  https://www.happyeatingpodcast.com Learn More About Our Hosts:  Carolyn Williams PhD, RD: Instagram: https://www.instagram.com/realfoodreallife_rd/ Website: https://www.carolynwilliamsrd.com Facebook: https://www.facebook.com/RealFoodRealLifeRD/ Brierley Horton, MS, RD Instagram: https://www.instagram.com/brierleyhorton/ Got a question or comment for the pod? Please shoot us a message!  happyeatingpodcast@gmail.com Produced by Lester Nuby OE Productions

If your social media feed is like ours and you've been seeing ads for colostrum supplements, you are going to want to listen to this episode! And buckle up because this is one where we both were downright wrong. In today's episode we're talking about the immune, gut, and anti-inflammatory benefits of colostrum. Plus, how do you find a high-quality colostrum supplement and which one did Carolyn order immediately? Listen to find out!   Dr. Keri's Colostrum Recommendations:   Life's First Naturals Pro Daily Colostrum (powder)     Life's First Naturals for Kids Chewables   Other Colostrum Supplement We Feel Are Good Choices:   ARMRA Immune Revival Colostrum - Use link below and code REALFOODREALLIFE to get 15% off   https://glnk.io/8lv0j/realfoodreallife     Pure Encapsulations Colostrum 40% IgG (capsules) - Amazon link   Pure Encapsulations Colostrum 40% IgG (capsules) - Fullscript link - 20% off Amazon's price and on all future supplement orders        NOW Foods Colostrum Powder   NOW Foods Colostrum 500mg (capsules)   References Mentioned:   Bovine colostrum supplementation in prevention of upper respiratory tract infections – Systematic review, meta-analysis and meta-regression of randomized controlled trials Prevention of Influenza Episodes With Colostrum Compared With Vaccination in Healthy and High-Risk Cardiovascular Subjects Oral Supplementation with Bovine Colostrum Decreases Intestinal Permeability and Stool Concentrations of Zonulin in Athletes   The Effects of 12 Weeks Colostrum Milk Supplementation on the Expression Levels of Pro-Inflammatory Mediators and Metabolic Changes among Older Adults: Findings from the Biomarkers and Untargeted Metabolomic Analysis   Bovine Colostrum in the Treatment of Acute Diarrhea in Children: A Double-Blinded Randomized Controlled Trial   Thank you for listening to The Happy Eating Podcast. Tune in weekly on Thursdays for new episodes! For even more Happy Eating, head to our website!  https://www.happyeatingpodcast.com Learn More About Our Hosts:  Carolyn Williams PhD, RD: Instagram: https://www.instagram.com/realfoodreallife_rd/ Website: https://www.carolynwilliamsrd.com Facebook: https://www.facebook.com/RealFoodRealLifeRD/ Brierley Horton, MS, RD Instagram: https://www.instagram.com/brierleyhorton/ Got a question or comment for the pod? Please shoot us a message!  happyeatingpodcast@gmail.com Produced by Lester Nuby OE Productions

In this episode, we set the stage by going through the intricate anatomy of the gut lining, providing a comprehensive understanding of its layers and cellular components. We, then, explore how six gut-supporting peptides and compounds offer promising therapeutic avenues. From larazotide acetate's tight-junction regulation to KPV's anti-inflammatory properties and BPC-157's reparative effects, we dive into the diverse mechanisms by which these peptides contribute to gut health. Topics: 1. Anatomy of the Gut Lining - Layers of Mucus - Varying thickness in different parts of the intestine - Composition: water, mucins, glycoproteins - Intestinal Epithelium - Tight junctions - Renewal every 3 to 5 days - Villi and Crypts - Increase in surface area - Stem cells in crypts for cellular renewal - Microvilli - Amplification of absorptive surface area 2. Lamina Propria - Contains blood vessels and lymphatic vessels - Rich in immune cells: - Lymphocytes (T cells, B cells) - Macrophages - Dendritic cells - Mast cells - Eosinophils 3. Types of Epithelial Cells - Enterocytes - Goblet cells - Paneth cells - M cells - Enteroendocrine cells - Stem cells 4. Tight Junctions - Composition: claudins, occludin, junctional adhesion molecules - Interaction with cytoskeleton (ZO proteins) - Dynamic regulation - Role in permeability 5. Disruption of Tight Junctions - Zonulin release - Mechanism of increased permeability 6. Gut-Supporting Peptides and Compounds - Larazotide acetate (AT-1001) - Tight-junction regulator (think "leaky gut") - Zonulin receptor antagonist - KPV - Sequence of amino acids from alpha-MSH - Anti-inflammatory - BPC-157 (Body Protection Compound) - Derived from human gastric juice - Protective and reparative effects 7. Additional Gut-Supporting Peptides - Suprefort Pancreas peptides - Svetinorm Liver peptides - Stamakort Stomach peptides Thanks for tuning in! Get Chloe's Book Today! "⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠75 Gut-Healing Strategies & Biohacks⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠" If you liked this episode, please leave a rating and review or share it to your stories over on Instagram. If you tag @synthesisofwellness, Chloe would love to personally thank you for listening! Follow Chloe on Instagram ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@synthesisofwellness⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Follow Chloe on TikTok @chloe_c_porter Visit ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠synthesisofwellness.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ to purchase products, subscribe to our mailing list, and more! Or visit ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠linktr.ee/synthesisofwellness⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ to see all of Chloe's links, schedule a BioPhotonic Scanner consult with Chloe, or support the show! Thanks again for tuning in! --- Support this podcast: https://podcasters.spotify.com/pod/show/chloe-porter6/support

Today, I am blessed to have here with me Dr Rachel Brown & Ally Houston. Rachel is a consultant psychiatrist and functional & metabolic practitioner, while Ally is a Metabolic mental health coach trained by PreKure and Dr Georgia Ede. Rachel and Ally both work as a coach in MetPsy, empowering people with mental illness to use proven diet and lifestyle techniques to heal themselves. They offer Coaching programs for your mental health, no matter where you are in the world.  Dr Rachel started her Atkins diet when a family friend introduced it. Over the year, Dr Rachel suffered from sugar addiction. This made her stray from a low-carb diet and instead go to more intuitive eating programs. Not just did it not help her with her addiction, but it left the worst experience for her to remember. Eventually, Dr Rachel managed to go back to a low-carb diet, keto, and more animal-based nutrition. Keto helps her restore her relationship with the foods.  Ally suffered from food addiction. Even though his mom cooks delicious and nutritious foods, he still eats cereals, causing the root of his food addiction. For some reason, his weight did not become a problem until he was in his late 20s when he realized his poor metabolic health. Because of his addiction, Ally had several autoimmune diseases. He goes through the conventional way of healing, which only worsens his disease. Ultimately, all of his autoimmune diseases were gone when he changed to a keto diet.  In this episode, Dr Rachel and Ally shared how mental health problems and gut microbiome are related. They also discuss the three primary reasons for you having a leaky gut. Furthermore, they discuss why you should not just believe in evidence-based medicine. And lastly, Ally and Dr Rachel discuss why it is best to do your research. Tune in as we chat about mental stress, gut microbiome health, evidence-based medicine, and research. Order Keto Flex: http://www.ketoflexbook.com -------------------------------------------------------- Download your FREE Vegetable Oil Allergy Card here: https://onlineoffer.lpages.co/vegetable-oil-allergy-card-download/ / / E P I S O D E   S P ON S O R S  ⭐ Biotiquest Sugar Shift product. Regulate glucose, reduce cravings, achieve deeper ketosis, and remove glyphosate. Head to https://bit.ly/47QZdbK , and use the coupon code KAMP10 for 10% off their products.  ⭐ Upgraded Formulas | http://www.upgradedformulas.com Purchase Upgraded Formulas, Charge Electrolytes, and other products. GET 15% OFF with Coupon Code: KETOSIS Text me the words "Podcast" +1 (786) 364-5002 to be added to my contacts list. [18:49] How Are Mental Health Problems and the Gut Microbiome Connected? -       Gastrointestinal microorganisms are involved because they generate neurotransmitters and produce other metabolites that communicate, such as short-chain fatty acids. -       Interaction between a wheat, protein and Zonulin component opens up tight junctions, causing leaky gut in everyone, not just celiac disease patients. -       LPS can activate immunological resident immune cells in the brain known as microglia. And then, you start a self-perpetuating loop in which immune cells in the brain generate more inflammatory cytokines and free radicals, resulting in oxidative stress and inflammation. -       Whatever happens in the gut occurs in the brain and vice versa. [23:51] 3 Lifestyle Behaviors That Cause Leaky Gut! -       Diet is the top cause of a leaky gut. -       We must be cautious of what we put into our body since it will come into contact with our gut lining and have various effects. -       Stress is the second reason you have a leaky gut because it increases intestinal permeability. -       Alcohol is the third leading cause. [26:04] How Mental Stress Creates Havoc Inside Your Gut Microbiome -       There is brain-to-gut signaling when taking in different sensory perceptions, such as watching or listening to negative news from various sources all the time. -       It's possible that stress is triggering our leaky gut. It's also possible that when stressed, we're compelled to eat in ways that aren't good for our gut. -       The tight junction system is also found in breastfeeding women, which is why casein is potentially such a massive concern for persons with autoimmune, gut difficulties, or with mental health issues. -       Information about the microbiome is still lacking. -       Managing gluten, stress, and dairy can help you have a healthy microbiome. [37:11] Do You Only Believe in Evidence-Based Medicine? Here's What You Need to Know  -       If we take the research literature as a whole, there's publication bias that comes with it. -       The vast majority of information on diet evidence is based on associational data that does not establish one thing or the other and is flawed due to confounding factors within the populations studied. -       Imagine discovering that the truth of a subject contradicts what your academic parent, someone you care about, disagrees with. This is the most serious conflict of interest in science. -       The notion that there is one science, one evidence-based medicine, is equally absurd because practically any subject can be found where someone from Oxford and someone from Harvard are opposed. [44:28] Research and Lab Work: How to Find an Approach That Works For You -       It is highly recommended to do your research, not just blindly believe anything somebody might be saying. -        Dr Rachel also does her research on triglyceride to HDL ratio. -       Ally does a Mcdonald's experiment wherein he only eats a huge amount of food at Mcdonald's for a month. AND MUCH MORE! Resources from this episode: ●  Website: https://metpsy.com/ ●  Follow Ally Houston: ●  Twitter: https://twitter.com/allytransforms?lang=en ●  Follow Dr Rachel: ●  Twitter: https://twitter.com/DrRSBrown ●  Instagram: https://www.instagram.com/carnivoreshrink/?hl=en ●  Join the Keto Kamp Academy: https://ketokampacademy.com/7-day-trial-a ●  Watch Keto Kamp on YouTube: https://www.youtube.com/channel/UCUh_MOM621MvpW_HLtfkLyQ Order Keto Flex: http://www.ketoflexbook.com -------------------------------------------------------- Download your FREE Vegetable Oil Allergy Card here: https://onlineoffer.lpages.co/vegetable-oil-allergy-card-download/ / / E P I S O D E   S P ON S O R S  ⭐ Biotiquest Sugar Shift product. Regulate glucose, reduce cravings, achieve deeper ketosis, and remove glyphosate. Head to https://bit.ly/47QZdbK , and use the coupon code KAMP10 for 10% off their products.  ⭐ Upgraded Formulas | http://www.upgradedformulas.com Purchase Upgraded Formulas, Charge Electrolytes, and other products. GET 15% OFF with Coupon Code: KETOSIS Text me the words "Podcast" +1 (786) 364-5002 to be added to my contacts list. Some links are affiliate links  // F O L L O W ▸ instagram | @thebenazadi | http://bit.ly/2B1NXKW ▸ facebook | /thebenazadi | http://bit.ly/2BVvvW6 ▸ twitter | @thebenazadi http://bit.ly/2USE0so ▸ tiktok | @thebenazadi https://www.tiktok.com/@thebenazadi Disclaimer: This podcast is for information purposes only. Statements and views expressed on this podcast are not medical advice. This podcast including Ben Azadi disclaim responsibility from any possible adverse effects from the use of information contained herein. Opinions of guests are their own, and this podcast does not accept responsibility of statements made by guests. This podcast does not make any representations or warranties about guests qualifications or credibility. Individuals on this podcast may have a direct or non-direct interest in products or services referred to herein. If you think you have a medical problem, consult a licensed physician.

BoneCoach™ Osteoporosis & Osteopenia - Joining us today to explore the impact of gluten and wheat on your health and the connection to bone loss and osteoporosis is Dr. Tom O'Bryan.=>>FREE Stronger Bones Masterclass (Gain Access Now!)=>>FREE 7-Day Osteoporosis Kickstart=>>Apply to join the Stronger Bones Solution Program w/ the BoneCoach™ Team***Topics Covered0:00 - Episode start3:00 - Introducing our guest, Dr. Tom O'Bryan4:24 - Exploring the difference between wheat and gluten7:17 - Reasons to choose a wheat-free or gluten-free lifestyle and who should consider it8:53 - Insights on aging in space and chronic inflammation with reference to David Furman's research10:28 - Professor Alessio Fasano's findings on Zonulin and leaky gut12:55 - The five pillars of chronic inflammatory diseases13:33 - Genetics as the first pillar in chronic disease development14:24 - Environmental triggers as the second pillar15:35 - The role of environmental toxins in chronic inflammation24:20 - Dysbiosis: The imbalance of gut bacteria as the third pillar25:21 - Leaky gut syndrome as the fourth pillar29:11 - The role of antibodies and systemic inflammation as the fifth pillar31:23 - How to evaluate and identify issues with gluten, wheat, and chronic inflammation34:34 - Introduction to silicon chip technology and Zoomers tests for health sensitivities44:34 - Recommendations for reducing toxin exposure in daily life53:39 - Information on where to find Dr. Tom O'Bryan and his work54:12 - Final thoughts and closing words from Dr. Tom O'Bryan***Resources MentionedFind all resources mentioned and show notes @=>> https://bonecoach.com/dr-tom-obryan-gluten-inflammation-osteoporosis***What can you do to support your bone health and this podcast?1. Hit the “Subscribe” Button. 2. Leave a review. Thank you!

Today's episode dives into a not-so-well-known oral peptide supplement, formerly called AT-1001, and now referred to as larazotide acetate. We go over what this peptide does within the gut, how it blocks zonulin receptors, where to get it, why it's not well-known, and so much more! Truly, the research is pretty incredible and intriguing, so stay tuned... because this peptide could very well be the next game-changing supplement for "leaky gut!" Topics: 1. Discussion on Anti-Zonulin Peptide Compound - Introduction to the topic 2. The Gut Lining's Structure and Composition - Villi and Microvilli: Enhancing Surface Area - The presence and importance of crypts - Monolayer of epithelial cells explained 3. Different Types of Cells in the Gut Lining - Enterocytes: Absorption of Nutrients - Goblet Cells: Mucus Secretion - Paneth Cells: Antibacterial Function - M Cells: Immune Surveillance - Enteroendocrine Cells: Hormone Secretion - Stem Cells: Renewal and Replenishment 4. Tight Junctions: Ensuring Gut Integrity - Definition and importance of tight junctions - Components of tight junctions: Claudins, Occludin, JAMs - Interaction with the cytoskeleton through ZO proteins - Dynamic regulation in response to various conditions 5. Zonulin's Role in Intestinal Permeability - Gliadin's interaction with enterocytes leading to zonulin release - Zonulin's impact on the cytoskeleton and, therefore, tight junctions - Gliadin peptides' interaction with immune cells and celiac disease 6. Other Factors Influencing Zonulin Release and Gut Integrity - List of factors that directly or indirectly affect gut integrity 7. Larazotide Acetate: A Novel Peptide Compound - Definition and mechanism of action - Real-world implications and studies 8. Current State and Future of Larazotide Acetate - Studies and their discontinuation? - Its emergence in peptide supplement companies - The importance of consulting with medical professionals Thanks so much for tuning in! Order Chloe's Book "⁠⁠⁠⁠75 Gut-Healing Strategies & Biohacks⁠⁠⁠⁠" TODAY! If you liked this episode, please leave a rating and review or share it to your stories over on Instagram. If you tag @synthesisofwellness, Chloe would love to personally thank you for listening! Follow Chloe on Instagram ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@synthesisofwellness⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Follow Chloe on TikTok @chloe_c_porter Visit ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠synthesisofwellness.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ to purchase products, subscribe to our mailing list, and more! Or visit ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠linktr.ee/synthesisofwellness⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ to see all of Chloe's links, schedule a BioPhotonic Scanner consult with Chloe, or support the show! Thanks again for tuning in! --- Support this podcast: https://podcasters.spotify.com/pod/show/chloe-porter6/support

Check out my online store for self-learning/DIY programs for thyroid, gut health and detox.  You can use this form to reach out and request an Initial Consultation! Visit my LabShop store to self-order the same tests I use with my one-on-one coaching clients.  Please Follow us and hit the bell to be notified when new episodes drop. Don't forget to Rate this episode and leave a comment. Rate and review your favorite episodes to let me know the things you like so I can keep delivering great content that brings value to your life and health. https://www.drnoseworthy.com/site/contact Follow us on social media Facebook Instagram You can also listen on Apple and Spotify - and all other major podcast platforms.    https://www.instagram.com/drnoseworthyhttps://www.facebook.com/becomeautonomoushttps://www.tiktok.com/@drsnoseworthy

Dr's Sand, Kapadia and Gurevich discuss intestinal permeability. They discuss testing and treatment options for this complicated condition. Topics covered include: - What causes intestinal permeability - How does diet effect intestinal permeability - How does lifestyle effect intestinal permeability - What is intestinal permeability - The difficulty of defining the intestinal layer - Testing for intestinal permeability - Lactulose - mannitol testing, Zonulin and LPS testing for intestinal permeability -Anti-vinculin and Anti-CDTB testing - Using glutamine, resveratrol, quercetin and zinc carnosine as potential options to treat intestinal permeability. - Should we use probiotics to heal the intestinal lining - Zinc and copper blood values Dr. Ilana Gurevich, ND, LAc: https://www.naturopathicgastro.com/ Dr. Ami Kapadia, MD, ABFM, ABIHM: https://www.amikapadia.com/ Dr. Rebecca Sand, ND, LAc: https://www.drrebeccasand.com/

Today, I am blessed to have here with me Dr Rachel Brown & Ally Houston. Rachel is a consultant psychiatrist and functional & metabolic practitioner, while Ally is a Metabolic mental health coach trained by PreKure and Dr Georgia Ede. Rachel and Ally both work as a coach in MetPsy, empowering people with mental illness to use proven diet and lifestyle techniques to heal themselves. They offer Coaching programs for your mental health, no matter where you are in the world.  Dr Rachel started her Atkins diet when a family friend introduced it. Over the year, Dr Rachel suffered from sugar addiction. This made her stray from a low-carb diet and instead go to more intuitive eating programs. Not just did it not help her with her addiction, but it left the worst experience for her to remember. Eventually, Dr Rachel managed to go back to a low-carb diet, keto, and more animal-based nutrition. Keto helps her restore her relationship with the foods.  Ally suffered from food addiction. Even though his mom cooks delicious and nutritious foods, he still eats cereals, causing the root of his food addiction. For some reason, his weight did not become a problem until he was in his late 20s when he realized his poor metabolic health. Because of his addiction, Ally had several autoimmune diseases. He goes through the conventional way of healing, which only worsens his disease. Ultimately, all of his autoimmune diseases were gone when he changed to a keto diet.  In this episode, Dr Rachel and Ally shared how mental health problems and gut microbiome are related. They also discuss the three primary reasons for you having a leaky gut. Furthermore, they discuss why you should not just believe in evidence-based medicine. And lastly, Ally and Dr Rachel discuss why it is best to do your research. Tune in as we chat about mental stress, gut microbiome health, evidence-based medicine, and research. 7 Day Keto Challenge Recordings with Ben Azadi, Dr Jason Fung, Dr Boz, & Dr Ken Berry: https://www.ketokamp.com/keto-challenge-april-2023 Order Keto Flex: http://www.ketoflexbook.com -------------------------------------------------------- Download your FREE Vegetable Oil Allergy Card here: https://onlineoffer.lpages.co/vegetable-oil-allergy-card-download/ / / E P I S O D E   S P ON S O R S  Wild Pastures: $20 OFF per Box for Life + Free Shipping for Life + $15 OFF your 1st Box! https://wildpastures.com/promos/save-20-for-life-lf?oid=6&affid=132&source_id=podcast&sub1=ad BonCharge: Blue light Blocking Glasses, Red Light Therapy, Sauna Blankets & More. Visit https://boncharge.com/pages/ketokamp and use the coupon code KETOKAMP for 15% off your order.  Text me the words "Podcast" +1 (786) 364-5002 to be added to my contacts list. [18:49] How Are Mental Health Problems and the Gut Microbiome Connected? -       Gastrointestinal microorganisms are involved because they generate neurotransmitters and produce other metabolites that communicate, such as short-chain fatty acids. -       Interaction between a wheat, protein and Zonulin component opens up tight junctions, causing leaky gut in everyone, not just celiac disease patients. -       LPS can activate immunological resident immune cells in the brain known as microglia. And then, you start a self-perpetuating loop in which immune cells in the brain generate more inflammatory cytokines and free radicals, resulting in oxidative stress and inflammation. -       Whatever happens in the gut occurs in the brain and vice versa. [23:51] 3 Lifestyle Behaviors That Cause Leaky Gut! -       Diet is the top cause of a leaky gut. -       We must be cautious of what we put into our body since it will come into contact with our gut lining and have various effects. -       Stress is the second reason you have a leaky gut because it increases intestinal permeability. -       Alcohol is the third leading cause. [26:04] How Mental Stress Creates Havoc Inside Your Gut Microbiome -       There is brain-to-gut signaling when taking in different sensory perceptions, such as watching or listening to negative news from various sources all the time. -       It's possible that stress is triggering our leaky gut. It's also possible that when stressed, we're compelled to eat in ways that aren't good for our gut. -       The tight junction system is also found in breastfeeding women, which is why casein is potentially such a massive concern for persons with autoimmune, gut difficulties, or with mental health issues. -       Information about the microbiome is still lacking. -       Managing gluten, stress, and dairy can help you have a healthy microbiome. [37:11] Do You Only Believe in Evidence-Based Medicine? Here's What You Need to Know  -       If we take the research literature as a whole, there's publication bias that comes with it. -       The vast majority of information on diet evidence is based on associational data that does not establish one thing or the other and is flawed due to confounding factors within the populations studied. -       Imagine discovering that the truth of a subject contradicts what your academic parent, someone you care about, disagrees with. This is the most serious conflict of interest in science. -       The notion that there is one science, one evidence-based medicine, is equally absurd because practically any subject can be found where someone from Oxford and someone from Harvard are opposed. [44:28] Research and Lab Work: How to Find an Approach That Works For You -       It is highly recommended to do your research, not just blindly believe anything somebody might be saying. -        Dr Rachel also does her research on triglyceride to HDL ratio. -       Ally does a Mcdonald's experiment wherein he only eats a huge amount of food at Mcdonald's for a month. AND MUCH MORE! Resources from this episode: ●  Website: https://metpsy.com/ ●  Follow Ally Houston: ●  Twitter: https://twitter.com/allytransforms?lang=en ●  Follow Dr Rachel: ●  Twitter: https://twitter.com/DrRSBrown ●  Instagram: https://www.instagram.com/carnivoreshrink/?hl=en ●  Join the Keto Kamp Academy: https://ketokampacademy.com/7-day-trial-a ●  Watch Keto Kamp on YouTube: https://www.youtube.com/channel/UCUh_MOM621MvpW_HLtfkLyQ Order Keto Flex: http://www.ketoflexbook.com -------------------------------------------------------- Download your FREE Vegetable Oil Allergy Card here: https://onlineoffer.lpages.co/vegetable-oil-allergy-card-download/ / / E P I S O D E   S P ON S O R S  Wild Pastures: $20 OFF per Box for Life + Free Shipping for Life + $15 OFF your 1st Box! https://wildpastures.com/promos/save-20-for-life-lf?oid=6&affid=132&source_id=podcast&sub1=ad BonCharge: Blue light Blocking Glasses, Red Light Therapy, Sauna Blankets & More. Visit https://boncharge.com/pages/ketokamp and use the coupon code KETOKAMP for 15% off your order.  Text me the words "Podcast" +1 (786) 364-5002 to be added to my contacts list. Some links are affiliate links  // F O L L O W ▸ instagram | @thebenazadi | http://bit.ly/2B1NXKW ▸ facebook | /thebenazadi | http://bit.ly/2BVvvW6 ▸ twitter | @thebenazadi http://bit.ly/2USE0so ▸ tiktok | @thebenazadi https://www.tiktok.com/@thebenazadi Disclaimer: This podcast is for information purposes only. Statements and views expressed on this podcast are not medical advice. This podcast including Ben Azadi disclaim responsibility from any possible adverse effects from the use of information contained herein. Opinions of guests are their own, and this podcast does not accept responsibility of statements made by guests. This podcast does not make any representations or warranties about guests qualifications or credibility. Individuals on this podcast may have a direct or non-direct interest in products or services referred to herein. If you think you have a medical problem, consult a licensed physician.

For anyone looking to ignite their fat-burning metabolism, boost their energy, and transform how they look and feel, they must start taking care of their liver. Your liver is your body's master detoxifier. It performs over 500 key functions in your body every single day. After decades of wear and tear, our livers slow down and become sluggish. Fortunately, there's a simple, all-natural solution that I recommend. It's called Liver Health Formula.   Liver Health Formula contains 12 powerful botanicals clinically proven to recharge and protect your liver at the cellular level. It helps restore your liver's detoxifying abilities. Try Liver Health Formula completely risk-free, and receive 5 FREE gifts when you order today. Just go to GetLiverHelp.com/Jockers to claim your risk-free supply of Liver Health Formula and all 5 bonus gifts.   If you've tried collagen for aging skin and haven't gotten the results you want... It's because most collagen is missing a critical ingredient. And without this “missing link,” collagen WILL NOT WORK. With this "missing link" you can turn loose, saggy skin –– into tight, glowing, younger-looking skin! So what is that missing link I am talking about? VITAMIN C. Of course, you may know Vitamin C as a powerful immune-boosting nutrient... But did you know Vitamin C is a critical nutrient for anti-aging? You see, Vitamin C it's the "glue" that holds collagen together in your body. And if you're low in Vitamin C, well all of that collagen you're taking is pointless. And here's the thing, not all Vitamin C supplements are created equal… If you're taking Vitamin C in capsule or tablet form, you are missing out on key nutrients as they will simply pass through your body without being absorbed (you can thank your stomach acid for that). However, our friends over at Purality Health have a patented formula that utilizes something called ‘MICELLE LIPOSOMAL' technology which delivers the nutrients into your bloodstream – proven to be 800% more efficient! So, if your skin is looking older than you... And the appearance of fine lines, wrinkles, age spots, sagging skin, and otherwise “old-looking” skin frustrates you… Give Purality Health's Micelle Liposomal Vitamin C a try! It's backed by a 180-day money-back guarantee. And today, we have a 30% OFF coupon for you! Just visit puralityhealth.com and use the coupon DRJ to access 30% OFF your purchase today!   If you're looking for a way to boost focus, memory, and mental clarity, a powerful blend of medicinal mushrooms might be exactly what you're looking for. Certain mushrooms contain unique polysaccharides called beta-glucans. And a 2012 review on products containing beta-glucans found they can help to naturally increase energy, reduce confusion, boost mood, improve recall and memory, and increase vigor.”   My go-to mushroom blend is Paleovalley NeuroEffect. It contains a potent blend of 8 whole mushrooms, without any grains or fillers like most products, and happily touts a beta-glucan level of at least 26%. PLUS, they've included organic coffee fruit extract that gives you the brain-boosting effects of coffee – without the jitters or crash you get with caffeine. Go to paleovallely.com/jockers and grab your NeuroEffect today for 15% off.   Are you aware of the environmental toxins that are around you in your everyday environment? Not to cause alarm, but they are ubiquitous – literally everywhere – and in today's episode of Functional Nutrition, Dr. Jockers is chatting with Dr. Wendie Trubow about what we can do to reduce our exposure to harmful toxins.   We are also chatting about Zonulin, a protein compound that can increase leaky gut and increase intestinal permeability and chronic inflammation – and strategies to help you heal your gut, and look and feel your best.    Dr. Wendie Trubow is the author of 'Dirty Girl: Ditch the Toxins, Look Great and Feel FREAKING AMAZING!', and an expert in functional medicine, dealing specifically with toxins, and autoimmunity. She is also a medical doctor and an IFM-certified practitioner, and she's passionate about helping women as a functional medicine gynecologist.    She's sharing on her struggles with mold and metal toxicities, and she brings a wealth of knowledge and experience as a guest on our show. Please join us.   "Anything that serves as an inflammatory event for your body can wind up inflaming and irritating your gut." -Dr. Wendie Trubow      Subscribe to the podcast on: Apple Podcast Stitcher Spotify PodBean TuneIn Radio   In This Episode:   What was Wendie's inspiration for her latest book, Dirty Girls? How do environmental toxins impact our gut health?  What happens when we eat gluten throughout the day? What is celiac disease? The perils of glyphosate (herbicide) and how it impacts us  Why we need to wash our fruit and vegetables (and ideally eat organic!) Lead and other common environmental toxins What is an endocrine disruptor?  Understanding the danger of phthalates like BPA What do we find when we test our water?  Understanding air quality and where not to buy property  What strategies can we use to reduce our toxic bucket? What supplements can we use to bind toxins when we travel?  What are Wendie's Top 5 foods for dealing with detoxification?   Resources: Claim your risk-free supply of Liver Health Formula and all 5 bonus gifts – GetLiverHelp.com/Jockers PUREDOSE® Micelle Liposomal Glutathione - Use Coupon Code DRJ for 30% off Paleovalley NeuroEffect - Use code ‘JOCKERS' to get 15% off at checkout   Connect with Dr. Wendie Trudow: Instagram - Detox Doc | Women's & Functional Health Specialist (@wendietrubowmd) • Instagram photos and videos Dr. Trubow - https://fivejourneys.com/wendie-trubow-md-mba/ Wendie's Book -  https://amzn.to/3YeJ9uO   Connect with Dr. Jockers: Instagram – https://www.instagram.com/drjockers/ Facebook – https://www.facebook.com/DrDavidJockers YouTube – https://www.youtube.com/user/djockers Website – https://drjockers.com/ ● If you are interested in being a guest on the show, we would love to hear from you! Please contact us here! - https://drjockers.com/join-us-dr-jockers-functional-nutrition-podcast/

Today, I am blessed to have here with me Dr. Tom O'Bryan. He is a recognized world expert on gluten and its impact on health. He is an internationally recognized and sought after speaker and workshop leader specializing in the complications of Non-Celiac Gluten Sensitivity, Celiac Disease, and the development of Autoimmune Diseases, as they occur inside and outside of the intestines. Dr. Tom is the founder of theDr.com and the visionary behind ‘The Gluten Summit – A Grain of Truth', one of the first online summits, that brought together 29 of the world's experts on the Gluten connection to diseases, disorders, and a wide-range of symptoms and ages. Creator of the groundbreaking documentary series “Betrayal: The Autoimmune Disease Solution They're Not Telling You”, Dr. Tom led a global investigation with the world's leaders in health, into why our immune system, designed to protect us, begins attacking our own tissue (autoimmunity). Currently, over 500,000 people worldwide have watched the Docuseries Betrayal. His 2016 critically acclaimed ground-breaking book, ‘The Autoimmune Fix' outlines the step-by-step development of degenerative diseases and gives us the tools to identify a dis-ease process years before the symptoms are obvious. Winner of the National Book Award and ranked #1 in several categories on Amazon.com, ‘The Autoimmune Fix' offers a cutting-edge protocol on how to turn one's life and health around, one “base hit” at a time. Free Gift From Dr Tom O'Bryan: The Autoimmune Disease Solution They're Not Telling You. https://thedr.com/autoimmune-solution/ In this episode, Dr. Tom speaks about discovering his lead poisoning that created a cataract at age 42. Then, Dr. Tom dives into the five pillars that contribute to disease in the gut. He reminds us that all disease begins in the leaky gut. We talk about how the human body has ten times more bacteria in the gut than all the cells in the human body. Tune in as dig deep around other topics, including autoimmune diseases, vaccines in children, and metabolites of the microbiome. Order Keto Flex: http://www.ketoflexbook.com -------------------------------------------------------- / / E P I S O D E   S P ON S O R S  Good Idea Functional Sparkling Water Drinks. Visit http://www.goodidea.us and use the coupon code BEN at checkout. Get Bioptimizers Sleep Breakthrough for the best night of sleep, ever! Visit www.sleepbreakthrough.com/ketokamp and use code ketokamp10 for 10% off.  Text me the words "Podcast" +1 (786) 364-5002 to be added to my contacts list.  [01:00] Dr. Tom Speaks About His Health Problems Tom had cognitive issues and chest pains. By the time he was 42, Dr. Tom started to have vision problems. Tom had a cataract. An asymmetrical cataract in a 42-year-old guy is unusual. After doing some research, Dr. Tom saw that lead poisoning could trigger his health issues. When Dr. Tom tested himself for lead poisoning, he had the highest levels of lead that he had ever seen. Tom grew up one block from the Ford assembly line with no government regulations for heavy metal filtration. He was sucking in a lot of lead as a kid.  [16:30] Five Pillars That Contribute To Chronic Disease Intestinal permeability is a Zonulin modulated mechanism. When you have too much Zonulin being secreted, your cells are open too much, too frequently, and too large. All disease begins in the leaky gut. There are five mechanisms that create the perfect storm in developing chronic inflammatory diseases: Genetics Environmental Triggers The impact of the environmental triggers on the microbiome in your gut Leaky gut Systemic inflammation in the body [37:25] You Have 10 Times More Bacteria In The Gut Than All The Cells In The Human Body A teaspoon of poop has more bacteria than all the stars in the known universe. Every forkful of what you put in your mouth will feed good bacteria or bad bacteria. It will take months and months and months to change the environment of your microbiome. Taking a capsule of probiotics each day will not fix your gut. [40:20] Most Bacteria In Your Gut Have 100 To 150 More Genes Than The Entire Human Genome Are we really humans with a whole lot of bacteria? Or are we bacteria having a human experience? Genes determine function; every scientist knows that. The genes that get activated stimulate the production of the proteins that determine action. Is bacteria running the ship, or are genes running the ship? [42:10] 36% of All The Molecules In Your Bloodstream Are The Metabolites From The Gut Bacteria produce exhaust; that exhaust is called the metabolites. Those metabolites get into your bloodstream. 36% of all the small molecules in your bloodstream are the metabolites of the microbiome. The more bacteria you have, the stronger the message. Whenever you have brain dysfunction, you need to fix the gut. Remember, all disease begins in the gut. [51:40] The Autoimmune Disease Solution They're Not Telling You Tom interviewed 85 different people who are the world leaders in autoimmune diseases. If you choose to do vaccines, you should give your children one at a time. You should never give children six vaccines at once. With multiple vaccines, there will be an inflammatory response. Get Answers for what's causing autoimmune disease: https://thedr.com/autoimmune-solution/ AND MUCH MORE! Resources from this episode: Check out Dr. Tom's Website: https://thedr.com/ Follow Dr. Tom Facebook: https://www.facebook.com/thedr.com.english Instagram: https://www.instagram.com/dr.tomobryan/ Twitter: https://twitter.com/theDr_com YouTube: https://www.youtube.com/channel/UCzlefeGh3JA-Nm0jtf9iYoQ LinkedIn: https://www.linkedin.com/company/thedr-com/ Watch Betrayal: The Autoimmune Disease Solution They're Not Telling You: https://thedr.com/autoimmune-solution/ EWG: https://www.ewg.org/ The Smell Test: https://thedr.com/smell/ Get The Autoimmune Fix: https://www.amazon.com/gp/product/B01COAID48/benazadi-20 Join theKeto Kamp Academy: https://ketokampacademy.com/7-day-trial-a WatchKeto Kamp on YouTube: https://www.youtube.com/channel/UCUh_MOM621MvpW_HLtfkLyQ Order Keto Flex: http://www.ketoflexbook.com -------------------------------------------------------- / / E P I S O D E   S P ON S O R S  Good Idea Functional Sparkling Water Drinks. Visit http://www.goodidea.us and use the coupon code BEN at checkout. Get Bioptimizers Sleep Breakthrough for the best night of sleep, ever! Visit www.sleepbreakthrough.com/ketokamp and use code ketokamp10 for 10% off.  Text me the words "Podcast" +1 (786) 364-5002 to be added to my contacts list.  *Some Links Are Affiliates* // F O L L O W ▸ instagram | @thebenazadi | http://bit.ly/2B1NXKW ▸ facebook | /thebenazadi | http://bit.ly/2BVvvW6 ▸ twitter | @thebenazadi http://bit.ly/2USE0so ▸clubhouse | @thebenazadi Disclaimer: This podcast is for information purposes only. Statements and views expressed on this podcast are not medical advice. This podcast including Ben Azadi disclaim responsibility from any possible adverse effects from the use of information contained herein. Opinions of guests are their own, and this podcast does not accept responsibility of statements made by guests. This podcast does not make any representations or warranties about guests qualifications or credibility. Individuals on this podcast may have a direct or non-direct interest in products or services referred to herein. If you think you have a medical problem, consult a licensed physician.

A Gluten Free Podcast Episode 67 My guest on today's episode is world-renowned paediatric gastroenterologist & founder of the Center for Celiac Research, Dr. Alessio Fasano, MD. We'll talk about what initially inspired Dr. Fasano to explore coeliac disease, zonulin, the leaky gut & the role of the microbiome in association with coeliac disease. We'll cover: * What inspired Dr Fasano to begin researching coeliac disease & the gluten free diet * Center for Celiac Research * Zonulin & the leaky gut * The microbiome & its association to coeliac disease Links Buy Gluten Freedom Buy ‘Gut Feelings: Microbiome Our Health'  Center for Celiac Research Website Connect with Center for Celiac Research on Twitter & FacebookCenter for Celiac Reserarch Youtube Harvard Medical School Celiac Research Program webinar recordings Get in touchYou can find me on Instagram @a.gffamily or send an email to aglutenfreefamily@gmail.com You can also find me writing a regular column for The Australian Coeliac magazine under the title 'My Gluten Free Family' released quarterly for Coeliac Australia members. DisclaimerThe content on this podcast is not a substitution for professional medical advice. It is the opinion and experience of the show host or guests. Please seek professional medical advice from a medically qualified professional before making any decisions about your health or diet.

In this podcast, we explore what triggers a leaky gut and the role of zonulin in regulating the permeability of the intestinal barrier. We explore the top 5 triggers for a leaky gut. Elevated levels of the hormone, zonulin can lead to increased intestinal permeability, or "leaky gut," which has been associated with various health conditions including autoimmune diseases, allergies, and inflammatory bowel disease. Factors that influence zonulin levels Understanding these factors that influence zonulin levels can help individuals make lifestyle and dietary changes to support a healthy intestinal barrier and overall health. —-------------------------------------------------------- About your host:   Dr. Alison Danby is a Naturopathic Doctor trained in functional medicine, who has focused on immune function and autoimmune conditions for the last 15 years. She is the founder of The Autoimmune Institute, the host of the podcast Autoimmune Simplified, an international professional speaker, educating medical professionals on the collaborative medical care model for autoimmune, and a frequent guest on podcasts.  Her mission is to change the paradigm of how we medically treat autoimmune, helping remove the frustration and overwhelm that is common with an autoimmune diagnosis while using collaborative care and helping her clients not only manage their condition but optimize their quality of life. Dr. Alison's passion is working in both a one-on-one practice and within her autoimmune membership/group programs. Join Between the visits Membership, A Functional Approach to Autoimmune  www.AlisonDanby.com/membership   Sign up for: Learn more about The Gut Health Masterclass www.alisondanby.com/masterclass-leakygut Sign up for the Autoimmune Fatigue Workshop  www.AlisonDanby.com/Fatigue-Workshop Connect with Dr. Danby, ND IG: @dr.AlisonDanby Facebook: Dr. Alison Danby, Naturopathic Doctor  website: www.AlisonDanby.com

The Case:  Alison has Hypothyroidism and Hashimoto's and also experiences tons of digestion issues.  She often feels gassy and bloated and has trouble going to the bathroom. She's tried taking all types of probiotics, eating super nutritious fermented foods, and done several colon cleanses, but nothing helped.    The Investigation When I met Alison, she explained that she had taken gut-support vitamins and eaten a healthy diet. However, I could see right away that she was missing a few big clues in solving her health mystery.    Gluten, Gut Health, and Hashimoto's I've talked a lot about the connection between Hashimoto's and our gut on the podcast in the past. I knew that this was at the core of solving Alison's issues. To discuss it further, I invited Dr. Vincent Pedre, aka America's Gut Doctor, to the show.  Dr. Pedre is an internist and the author of the upcoming book The Gutsmart Protocol.  One of the first things he brings up is the connection between Hashimoto's and gut health as well as gluten. We've talked a lot about this connection on the Health Mysteries Solved podcast - including my own journey with Hashimoto's and gluten. Dr. Pedre shared the work of Alessio Fasano, who studied the effects of gluten on the gut and how gluten can trigger autoimmunity. He discovered that gluten triggers the release of a protein called Zonulin, which increases gut permeability. This leads to leaky gut, which can eventually result in autoimmunity. Dr. Pedre also explained that there are three key factors in the development of autoimmune diseases: genetic predisposition, environmental triggers (such as gluten), and leaky gut. He went on to explain that one of the enzymes that helps break down gluten, called tissue transglutaminase, can create a chimeric molecule that can be recognized by the body's immune system as an invader. This can lead to an antibody response and cross-reactivity, especially with the thyroid where tissue transglutaminase is found in high concentration. The Power of a Food Journal One of the best ways to solve a health mystery involving gut health is to keep track of everything that is being eaten. Dr. Pedre uses this technique to help him diagnose issues but also finds that the activity really helps patients better understand their own triggers. So often we are unaware of all of the things we put in our mouth - especially when we don't know all of the ingredients in the food we eat. Dr. Pedre shared a powerful story about one of his patients having a complete epiphany after keeping a food journal for just a few days. This mindful practice helps us better connect with our eating and be better advocates for our own health. It reminds us that everything we eat is feeding our microbiome.  Balancing the Microbiome is Complex  Many people think that the answer to balancing the microbiome is to take a probiotic, but Dr. Pedre explains that it's far more complex than that. And, because our microbiome controls so many aspects of our health, it's imperative that we keep it balanced.  He explains that, while probiotics are helpful, they are just a small part of the bigger picture. His approach has changed over the years - he used to be quite aggressive in attacking the bad bugs but now he has a more holistic approach. This means looking at the person as a whole, their history, reactions to different things, and taking a gut-body-mind-spirit approach to healing. We've discussed this many times on the show (if you want a good overview, check out episode 112). The gut health issue is just a portal into something much bigger and it's important to approach it holistically. One of the keys to a holistic approach is to understand what is actually going on. Dr. Pedre will sometimes use stool testing but warns that it can be misleading. Instead, he looks at different types of gut issues, which I love because it has been such a successful way for me to help people with thyroid conditions. We both agree that a one-size-fits-all approach rarely works. There are so many things that could be at play in the gut issue including dysbiosis, yeast overgrowth, histamine issues, enzyme deficiency, leaky gut, damaged epithelium, SIBO or SIFO - and each of these will impact tolerance of probiotics and fermented foods.  Could Toning the Vagus Nerve Be the Answer? Dr. Vincent Pedre revealed a fascinating connection between the vagus nerve (also known as the vegal nerve) and our gut health issues. He explains that stress is a huge factor in affecting the vagus nerve, which is essentially the connection between the brain and internal organs, with the majority of communication being directed from the gut to the brain. As you know if you've listened to my past episodes, stress in our lives can seriously impact our health. We often think of our mental health when we think of stress but it can cause biophysical stress. This can affect the vagus nerve which can impact our digestive processes. To get the body back to a state of relaxation and proper digestion, it is important to activate the vagus nerve through exercises and mindfulness practices. Dr. Pedre recommends deep breathing exercises where you breathe in and then exhale with a hum (or ‘Ohm' sound).  Dr. Pedre also stresses the importance of understanding the interconnectedness of the gut microbiome and the vagal nerve, as the gut microbiome stimulates vagal nerve receptors and sends signals back to the brain. He highlights that in order to achieve optimal gut health, one must address all aspects of the holistic healing plan, including stress levels, and not just focus on diet and supplements. Solving Digestion Issues is not One-Size-Fits-All Just like I always say about healing autoimmune issues (like Hashimoto's), the solution is never one-size-fits-all. There are so many factors at play and the same is true with digestive issues. This is especially true when it is in combination with autoimmunity and thyroid health. We have to look at it from all angles and customize the solution as much as possible. This is what we did with Alison.  First, we assessed what was going on. Alison was taking lots of vitamins and eating a ton of fermented foods. This can be great but they do not work for everyone. In fact, fermented foods can sometimes make things worse because of other imbalances in the gut. To get started, we removed those highly fermented foods and started her on a low histamine diet.  We ran a Vibrant Zoomers test, genetic tests and a stool test. The results revealed that gluten was an issue for her – all of the things she was taking to heal her gut were being undone by her gluten consumption. We saw that she had SIBO, and the probiotics she was taking were making it worse because her body wasn't able to handle them.  This is a classic case of doing ‘all the healthy things' that turn out to be the wrong things for the individual. Next Steps Alison was also always in a rush and didn't take much time to eat so we worked on slowing down. She also created more time for her. Stress increases our cortisol levels (that's why it's called the stress hormone) which, in turn, impacts our immune system and gut health. We supported Alison's stress through lifestyle adjustments and the supplement PS 150. Happy Ending Just 2 months after making diet and lifestyle changes, Alison felt calmer, lighter, and was able to eliminate better. As things were improving, we then started to support the SIBO by doing 6 weeks of FC Cidal and Dysbiocide followed by SBI Protect to help bind and remove some of the bacterial toxins called LPS that were creating damage in the gut.  As we were supporting this, I also optimized her thyroid. She was the ‘Low T3 Type' and so we worked with her doctor to fine-tune her thyroid medication to include more T3 while using Zinc and Selenium to improve conversion. This made even more of a difference and she has significantly less gas and bloating, and was able to easily go to the bathroom every day which was a huge win! Eliminating Health Mysteries For Alison we were able to find that missing piece of the health puzzle and help her regain her health. Could this be the missing clue for you or someone in your life?    Links: Resources mentioned Thanks to my guest Dr. Vincent Pedre! You can connect with him and pre-order his book at: https://gutsmartprotocol.com/ You can follow him on Facebook and Instagram too.    Suggested Products PS 150 FC Cidal Dysbiocide SBI Protect Zinc  Selenium Related Podcast Episodes: Top 5 Mistakes When Navigating the Many Symptoms of Hashimoto's How to Reprogram your Gut Microbiome for Optimal Digestion, Weight Loss and Anti-Aging The Case of Daily Bloating and Gas w/ Dr. Seth Osgood   Thanks for Listening If you like what you heard, please rate and review this podcast. Every piece of feedback not only helps me create better shows, it helps more people find this important information. Never miss an episode -  Subscribe NOW to Health Mysteries Solved with host, Inna Topiler on Apple Podcasts, Spotify, Stitcher or Google Podcasts and remember to rate and review the show! Find out more at http://healthmysteriessolved.com PLEASE NOTE All information, content, and material on this podcast are for informational purposes only and are not intended to serve as a substitute for the consultation, diagnosis, and/or medical treatment of a qualified physician or healthcare provider. Some of the links provided are affiliate links. This means we may make a very small amount of money should you choose to buy after clicking on them. This will in no way affect the price of the product but it helps us a tiny bit in covering our expenses.  

Have you been feeling run down, exhausted, and just plain sick and tired? If so, you're not alone. Millions of women struggle with autoimmune diseases, and the numbers are only rising. But there is hope!   In this episode of The Hormone Prescription Podcast, Dr. Kyrin Dunston welcomes Margaret Floyd Barry to share her journey with autoimmune disease and how she was able to reverse it using the power of food and nutrition. She also provides listeners with practical tips and strategies that they can use to start feeling better right away.   Margaret Floyd Barry is a writer and real food advocate whos been in the pursuit of the most nutritious and delicious way of eating for the better part of her adult life.   Having seen family members suffer the devastating effects of chronic illness from a young age, Margaret has long had the desire to help others find a better way back to optimal health and well-being. Through years of experience working with the most complex client cases, including reversing her own autoimmune condition, Margaret has established a powerful system for restoring health by addressing the root cause of illness.   Today, Margaret teaches fellow practitioners the same proven system she uses to get her clients life-changing results through Restorative Wellness Solutions - a two-year comprehensive functional nutrition certification program for qualified health professionals. With hundreds of alumni around the world, Margaret and the Restorative Wellness Solutions team are actively working to change the way health is delivered. Margaret also runs Eat Naked Kitchen, a thriving private practice that supports clients throughout North America and Europe, and is the author of Eat Naked: Unprocessed, Unpolluted and Undressed Eating for a Healthier, Sexier You and The Naked Foods Cookbook.   In this episode, you'll learn: What autoimmune disease is and how it affects the body The role that food plays in reversing autoimmune disease Which foods to eat (and avoid) to heal your gut and reduce inflammation How to create a personalized healing plan that works for you   If you're ready to start feeling your best, tune in now!   (00:00): It was Maya Angelou who said, Do the best you can until you know better then when you know better, do better. And Oprah famously quoted her as saying, When you know better, do better. You're gonna know some things after this podcast and then you can do better. Stay tuned to learn more.   (00:19): So the big question is, how do women over 40 like us keep weight off, have great energy, balance our hormones in our moods, feel sexy and confident, and master midlife? If you're like most of us, you are not getting the answers you need and remain confused and pretty hopeless to ever feel like yourself Again. As an ob gyn, I had to discover for myself the truth about what creates a rock solid metabolism, lasting weight loss, and supercharged energy after 40, in order to lose a hundred pounds and fix my fatigue. Now I'm on a mission. This podcast is designed to share the natural tools you need for impactful results and to give you clarity on the answers to your midlife metabolism challenges. Join me for tangible, natural strategies to crush the hormone imbalances you are facing and help you get unstuck from the sidelines of life. My name is Dr. Kyrin Dunston. Welcome to the Hormone Prescription Podcast.   (01:12): Hi everybody. Welcome back to another episode of The Hormone Prescription with Dr. Kyrin. Thank you so much for joining me today. We have a lovely guest you're gonna love. I know I say that about all my guests because I love them all. Literally they're just amazing people who are passionate and brilliant, and Margaret is no exception and she does so much work to help women. She has a powerful story as to why she's so passionate about autoimmune disease and the nutritional component and reversing it. So you'll definitely wanna hear that she is going to give you a perspective that you probably haven't had yet and we, we really get into some detailed things. So I definitely encourage you to be in a place where you can take notes cuz you're gonna wanna do that. She we're, she's gonna share with you why we are essentially complicated donuts.   (02:11): I know right now you're going what? But she's gonna talk to you about that if you've been wondering, well, do I really have to be gluten free and do I need to do it 100%. She's gonna uncover that for you and unpack that. So she's gonna answer a lot of questions that you've got about your health. She's brilliant. She also trains practitioners. She's gonna talk to you about that. She's got some super fun gifts for you. So let me tell you a little bit about her and then we'll get started. Margaret Floyd Barry is a writer and real food advocate who's been on the pursuit of the most nutritious and delicious way of eating for the better part of her adult life. Having seen family members suffer the devastating effects of chronic illness from a young age, Margaret has long had the desire to help others find a better way back to optimal health and wellbeing.   (03:03): Through years of experience working with the most complex quiet cases, including reversing her own autoimmune condition, How would you like to do that? Margaret has established a powerful system for restoring health by addressing the root cause of illness. Today Margaret teaches fellow practitioners the same proven system she uses to get her clients life changing results through restorative wellness solutions. Two year comprehensive functional nutrition certification program for qualified health professionals with hundreds of alumni around the world. Margaret and the Restorative Wellness Solutions team are actively working to change the way health is delivered. Margaret also runs Eat Naked Kitchen, a thriving private practice that supports clients throughout North America and Europe. And she's the author of Eat Naked Unprocessed Ed, and Unjust Eating For a Healthier Sexier You and The Naked Foods Cookbook. Welcome Margaret to the show.   (04:02): Thank you so much. It's great to be here.   (04:05): I'm really excited to have you. For everybody listening, Margaret did an amazing masterclass for some of my women in my virtual program in our nutrition module because she's a nutritional genius and a, a genius in the kitchen. That was fabulous and I wanted to share her with all of you. So she agreed to come onto the podcast and talk about something that she's really passionate about and that is how nutrition and gut health intersect with autoimmune disease. So we're gonna dive into that. But first can you tell everyone, Margaret, as a functional nutritionist, why are you so passionate about autoimmune disease?   (04:52): I had a front row seat, unfortunately to what really doesn't work when it comes to supporting people with autoimmune disease. My mom had very severe both rheumatoid arthritis and lupus that she was diagnosed with when I was in my teens. And she went the full on Western medical model. And in some ways she was a medical miracle. You know, like she, you know, the things that they were able to do to manipulate her immune system were profound. And yet the quality of life that she lived was, it was brutal. I mean, it was one step forward, five steps back, two steps forward, three steps back. I mean, just this slow, excruciating process of degradation. And the side effects from the drugs that were keeping her immune system under control were devastating. I mean, I remember one time she got a hangout and that hangout turned into a a three month hospital stay because it turned into an infection that, you know, her immune system was so suppressed by these drugs.   (06:05): That infection went all the way up her arm and then they couldn't get it under control with antibiotics. And I mean, it was just this huge thing. And that's just one example, but I think a profound one that, you know, something as simple as a hangout was so devastating to her. So that was the, the way that she had to live where, you know, things that none of us even think twice about could be devastating and throw her into the hospital for months. And ultimately she ended up losing her life to side effects from the drugs that were at the same time trying to keep her alive. So it was, you know, at the time I wasn't, I started studying nutrition part way through her journey and very much inspired by her journey. And then I, I just knew there had to be a better way and was really determined that, you know, not on my watch.   (06:55): Like I I, I myself actually was diagnosed with an autoimmune disease when I was pregnant with my second daughter. I was, I was diagnosed with Hashimotos and there is no way that I'm gonna let my two girls watch me slowly degrade and slowly die, essentially the way I watch my mom. And so there's, it's a very personal mission for me, not only for my own health and my own family, but for my clients and equipping other health practitioners with the tools to reverse that autoimmune process. Because here's the thing, there is so much we can do to turn around the autoimmune process through fairly simple tools and you know, we're talking about diet and we're talking about digestion and this, that might not be the whole story, but it's a huge part of the story. So I have been very, very passionate about this and made this a personal mission for years.   (07:51): Wow. That's an incredible story. And I know some people listening can relate, maybe they've have an autoimmune disease or they've had family members and watch them go through it. The immune suppressant drugs that people are put on for autoimmune disease. Cause that's essentially what is done really can wreck havoc when you get something like a hang meal and get an infection. And I love that this became a passion for you to really help people understand. I mean, it's not common in mainstream medicine that you see people heal from or resolve autoimmune diseases or go into complete remission, but in my world, in your world, we see it every day.   (08:37): Exactly.   (08:38): And so I love that you're teaching about this. What made you hone in on diet and nutrition and gut health.   (08:47): If we think back, and I just, I wanna take a little step back to just, I know that you've talked at length about autoimmune process on your podcast before, but I just wanna make sure that we're all on the same page at just the fundamentals of what's happening. Yes. Cause it really sets the stage for why the diet and why digestion are so important. So if we think about our immune system, it is this incredibly powerful system that has basically two jobs. It's jobs are to protect us from foreign invaders like viruses and parasites and bacterial infections. And the other job is internal housekeeping. And as part of these two jobs, it has an incredibly important mechanism of differentiation. So it's able to differentiate between self and other. And then it's also able to differentiate between friend and foe. And in an autoimmune situation, what has happened is that mechanism of differentiation has gone awry.   (09:46): And there's a lot of different reasons why it does that. But the, but what's happened is now the immune system is confusing enemy other for friendly self that it should be protecting and it's attacking self. And as we know, the definition of the disease is based on either the system, the body system, or the tissue that the immune system is attacking. The question is, well let's say from a medical model, it's okay, the immune system is attacking self, Let's slow down the attack, let's shut down the immune system and let's reduce the inflammation. And these are things to help get the individual feeling better. And I'm not gonna say there's not a role for those things. There's, there's certainly a time and a place for both of those things, but that's not actually addressing the most important question, which is why is the immune system making such a bad judgment call basically?   (10:38): And at its core, and this isn't oversimplification, but I think it's a really helpful analogy. If you think about any of us, when we get overtired and we're just taxed all day long, not getting enough sleep, just not never getting an opportunity to rest and recover, we start to make bad decisions, right? , I don't know about you. I will say I make bad decisions and I see that around me. You know, and so the immune system is very similar in that if it's constantly being taxed, it's constantly being engaged, it starts to make bad decisions. And again, there's different mechanisms for this, but fundamentally this is what's going on. So the question is, what is taxing and engaging that immune system such that it is not allowed to rest and cover such making these poor decisions? And this the you know, there, there are lots of different answers to that question, but a huge piece of this puzzle is both the diet and the digestive process because the vast majority of our immune system lives in and around the gut, right?   (11:46): Let's say it's approximately 80% of the immune system meal who has, some people say, 75 I've heard has high 85, let's just agree on, you know, roughly 80%, the vast majority of the immune system lives in and around the gut. What that means is that if we are eating foods that are triggering inflammation, then that is impacting the immune system directly. If there is any dysfunction in the digestion that is impacting immune system directly. And here's what I will tell you is that even if you don't have overtly sort of expressive immune or digestive, excuse me, symptoms, so you're not symptomatic from a digestive perspective, that doesn't mean that your digestion is working properly. You know, I do a lot of testing with my clients and I've had clients with very severe forms of autoimmune where they're very symptomatic and lots of other things. But you know, I remember one client saying to me, Oh, I could, I could digest pebbles, like I could eat rocks. My digestion is so robust. And I thought, okay, well we'll see. And we did some testing and found some pretty significant imbalances that when we addressed those imbalances, they were silent from a symptom perspective, but it was addressing those imbalances that allowed her immune system to recover and the autoimmune to go into remission. So it's a huge and really, really critical piece of the   (13:14): Puzzle. Wow. So much good to what you said, you know, a tired immune system can't differentiate itself from other and makes bad decisions. , I think we can all relate to that, right? With, you know, just all the, we're inundated with information and tasks to do in our daily life and who among us doesn't have decision fatigue and who among us doesn't start becoming overreactive to their environment and not differentiating . Well, really what are the big problems in the small problem? So I, I think that what you're describing with autoimmunity and the gut and immune system, really everybody listening can relate to because it's what we're dealing with in everyday life. And I did wanna highlight what you said about the immune system, 80% around the gut. And I, I don't think most people get that. So I always like to say, right, most people think that their biggest interface with the external environment is their skin, but it's not, it's really your gut. And that's why you're, what I call military is centered around your gut because you're taking environment and putting it inside you   (14:26): . Yes. I mean, this is such a profound moment that we don't recognize as such and we just sort of eat mindlessly and don't think about the actual miracle that is happening. I mean, when we eat, what is happening is the outside world is literally becoming us. We are in essence walking food, right? And people don't realize that. And the interface, you know Yes, exactly. The gut is still the outside of the body. We think of it because it lives on the inside that that, but that, that's the external world. I mean, we we're basically a very complicated donut, right? And the donut hold being our digestive process, you know, and it's this big long tube things go in and then, you know, waste matter comes out. But, and in the process, of course there's all sorts of chemical processes to break down the food into its, you know, nutrient components essentially.   (15:18): And then, you know, in our small intestine we are harvesting those nutrients. They're, they're crossing that incredibly thin lining. I mean, the lining of the small intestine is one cell thick that is so tiny and it's, you know, it's got this, you know, we talk about them as the, the dis the tight junction. So these cells are lined up. I love your analogy of, of the, you know, the soldiers and the, and you know, I describe that as, as your gut soldiers and gut army all the time. You know, think about the lining of the gut made up of these cells that are standing together are sort of side by side really, really tightly and very selectively. These cells will sort of open up those tight junctions and allow nutrients to pass through directly into the bloodstream. That is the moment where the outside world is becoming us.   (16:03): And you know, along those tight junctions, there's all sorts of, let's describe them as soldiers, you know, regulating what goes into the body actually gets, goes directly into the blood and what gets pooped out essentially. So anything interrupting that process is gonna have really significant impact because if the, the lining of the, I mean the entire digestive tract, yes, but let's talk about that moment where the outside world becomes us, which largely happens in the small intestines. Then if there's anything compromising that, and we have irritation, a little bit of a tear, we have what's called leaky gut where those, those tight junctions open up or there's abrasion and inflammation that's getting, that's allowing all sorts of things to get directly into the bloodstream that shouldn't be there. It could be, you could have eaten like the most beautifully digested or grown, organically grown, locally grown , perfectly prepared piece of broccoli for lunch.   (17:00): If that piece of broccoli is not broken down properly and gets into the bloodstream and an improper phase of digestion, your bot your immune system, which is, which is basically patrolling the blood and and patrolling that lining of the intestine to see what's going in, what's coming out there. It doesn't recognize it as broccoli or as the key nutrients that you would get from broccoli. It recognizes it as as garbage or an invader that needs to be addressed mm-hmm. and needs to be gotten rid of. So you're increasing a burden on that housekeeping system and on the inflammatory process which, and it's also of course letting in toxins, letting in pathogens, letting in all sorts of things that were bound. I mean this, some of this stuff is destined for the toilet bowl and now it's getting directly into your bloodstream. That is a huge stress on the immune system.   (17:47): Right. All right, let's, I just wanna step back for a second and then we're gonna dive into more dietary culprits where you're talking about even that great organic, you know, locally farmed broccoli can be a problem. Well first off I wanna say I want a t-shirt that says I am a complicated donut . But then back to being serious, I'm at a yoga retreat and I've been here several times over the past 30 plus years, but I heard something differently this time I've been here. And that is that they actually call your physical body your food body. Oh wow. I've never heard   (18:31): That before. Your food body, body,   (18:33): Your food body. So they don't say physical body in and you know, there's so many ancient yoga, yoga traditions. I also took a course on history of yoga and it is super complicated. So it's no wonder your snippets from one, snippets from another and everybody's confused, but they call it your food body. So move your food body onto the mat .   (18:57): Wow, I've never heard that before. I love it.   (19:00): Right. And so I, that really highlighted for me, we always hear you are what you eat. Yeah, yeah, yeah. We've heard that since we were kids. But calling it your food body, I challenge everyone listening, start calling your body, your food body. You'll make different food choices because you, it literally is everything. When you look in the mirror, what you are seeing is broccoli, the gluten free mac and cheese I had for lunch. The basal tomato pizza not pizza soup that I had. Right? So that's what you're seeing. But let's dive into dietary culprits cuz that's really one of the first steps. People are like, should I eat gluten? Should I not eat gluten? Should I eat dairy? Should I eat? So what's up with the food we're eating and autoimmunity?   (19:46): I wanna start with gluten cuz you started it, you opened the door and that's,   (19:49): I started   (19:50): . That's an important one. And if you do nothing else, if you, if you're wanting to prevent autoimmune from developing, if you have already received an autoimmune diagnosis, if you have not made any dietary changes yet and you are willing to do only one thing, the one thing really needs to be to the removal of gluten from your diet. And here's why. I mean we could, we could spend hours just talking about gluten in all the different ways that it's triggering inflammation and causing digestive distress and you know, engaging that immune system. I'm gonna focus on one piece of the puzzle here, which is part of just the body's natural process that happens when you digest and break down the gluten protein, which is that it releases a compound in the gut called zen. And we talked about those tight junctions, that line that are part of the lining of the small intestine.   (20:43): Zonulin is one of the gatekeepers and zen, when you have elevated levels of lin, it opens up those tight junctions. Let's say you lived in a big old house on a super busy street in like downtown Manhattan somewhere. And normally you keep your doors and your windows closed and maybe you even have, you know, a bellman or somebody who is that gatekeeper at that front door just letting in only the people that you want into your house eating gluten. So that, that's the analogy of what it should be happening in your small intestines. These tight junctions are closed and only opening very selectively to let just what we want into our bloodstream. What happens when you eat gluten is that it releases the lin, which in basically acts like opening up all the doors in the windows of that house, right? And now anybody who's just walking down the street has easy access and so you might still have your bellman and for the front door trying madly running around and trying to only allow in the things that should be getting in.   (21:48): But that, that process gets overwhelmed pretty quickly. And so it's the same thing that happens in your gut. Basically those tight junctions just open up and now all manner of stuff can get in there. The undigested broccoli, the the toxins, the things that are destined for the, the toilet bowl, the pathogens, like all of this things that are, should not be getting into the bloodstream are getting into the bloodstream. And so gluten is in many ways the gateway food sensitivity. , you often, you know, one of the ways that food sensitivities are developed is that maldigested pieces of that food are getting into the bloodstream. The immune system recognizes it not as a nutrient but as the, an invader and tags it as such. That's one of the key mechanisms for developing food sensitivities. And so if you have a food like gluten that is just opening up all those tight junctions and letting all sorts of other foods get in at the same time, that is a recipe for really both overwhelming the immune system and priming it to attack these foods regularly down the road as the enemy. And when you do that, if you think about that, if you're eating foods that are engaging the immune system like this multiple times a day every day, well that's a pretty major stressor on the immune system and that is not letting that little immune system rest and recover. And that can be one of the biggest pieces in terms of leading to an autoimmune situation. So right gluten so   (23:26): Beautifully   (23:26): I just said, so gluten is gone.   (23:29): That is gone. Bye bye gluten. But what a beautiful analogy. So gluten is like your friend who runs up and like in college you had that friend on Friday night who went and opened everybody's door and is like, we're having a party in the hall now. Yes. Right. , that's gluten your gateway food, your gateway drug, your gateway party maker. All right, so gluten for sure. Bye bye. Let me ask you this question cuz I know people are thinking this because you and I work with people like this every day. They're like, okay, I get it and I'm 90% compliant Margaret and Kyrin. I don't eat gluten 90% of the time, but I have to have that thing, the toast, the this, the that, the other. And they always wanna ask me, so I'm gonna ask you, Yeah. Is that good enough?   (24:21): Nope. And I'm not hardlined about a lot of things, but I'm hardlined about this. You cannot be mostly gluten free. It just doesn't work that way. You really need to have it outta the system completely. Now gluten, it sticks around antibodies to gluten stick around for a long time. I did Dr. Tom O'Brien's gluten and practitioner training program years ago where we sat through hundreds and hundreds of papers learning all the different ways that gluten is challenging to the body. But one of the key pieces is how long it hangs out in the system so it can take up to six months to completely clear it from one ingestion. So you really, you, you can't be mostly gluten free and yeah, I mean there's gonna be times where you get exposed without your awareness. That's just, it's almost impossible to avoid that. And you know, you ask anyone who's celiac where there's an autoimmune response in response to the consumption of gluten and they will tell you how insanely hard it is to be a hundred percent.   (25:25): But you really need to strive for that. If you, if you do the, oh, I'm gonna have my co salt on Saturdays, but I'm not gonna do anything other than that. Or like, oh, once a year. It really, it's actually, here's the thing, it's easier to just say I don't eat that. As soon as you open the door to a little bit, that is a very, very slippery slope. And so it's actually not only better for your health, it is way easier to implement just a full on gluten free lifestyle than it is to make exceptions. Because once you have made an exception, it's like so much easier to make the next exception and the next exception and where's the line and you know, well you did it for this birthday party, so why not that birthday party? And it just, it's a slippery slope.   (26:14): I have not seen it work and I, I know that there's different personality types. I know some people can do moderation and other people can, you know, I, I get that and yet I have not seen it successfully work for somebody to be mostly gluten free. And if there is autoimmune it's just a hard no. Like you just have to be off, be off of. And and it might be, you know, I've also had clients, I'm sure you've had the same situation where someone goes off of gluten and they might feel a little bit better, but it's not like suddenly rainbows and unicorns are falling from the sky, right? It's like, but this didn't fix everything. You're right. It's not a magic pill, it's often much more involved than that but it is a necessary minimum.   (26:55): Yeah. You know, it's like I tell people, well how would it work for you in your marriage if you are mostly, mostly only slept with your partner and go,   (27:07): That is a great analogy. There are just certain things that are a hard line.   (27:11): Right? So I agree with you on the gluten, but I wanted everyone to hear it from someone else, another expert besides me. Cuz they're like, hearing you're such a killjoy. All right, so gluten's gotta go. What else though? Because people hear soy, Should I eat soy? Should I not? Cows milk, dairy? Should I have that? Should I not? Mm-Hmm. , what other foods are culprits and what might be some unique foods that people don't even know to eliminate   (27:36): If you're just doing this as a starting point and you're wanting to pull out the big sort of the quote unquote usual suspects, gluten, dairy, soy, sugar and industrial seed oils is a really, really good start. So if you're able to take those pieces out, and honestly, I mean each one of these wipes out categories of foods, right? Like if you take out industrially processed seed oils mm-hmm. , you're essentially taking out the vast majority of processed foods.   (28:12): Yeah.   (28:13): Same thing with sugar. You pull out sugar, it's, it's amazing when you start to read ingredients lists and ingredient labels, food labels, it's amazing where sugar hides, I do a program called the Real Food reboot and it's, we pull all forms of sugar out of the diet for 21 days. And people who go through that are constantly amazed at things like salad dressing, right at their, you know, at maybe like at hummus. Like there's these places where we don't think there's any reason for any kind of sweetener and yet, not in all, but in many of them they're gonna find added sweeteners. And you're also gonna find really poor quality oil. So when I say industrially processed seed oils, I'm talking about corn oil, soy oil, cotton seed oil, sunflower oil, sunflower oil. Those are the, the big heavy hitters. These are highly, highly processed rand and just devastating for your body.   (29:09): They're also very proinflammatory and inflammation is is one of the immune processes. Like I said, that's something that's mediated and and sort of managed by your immune system. So anything that is causing inflammation is something that's engaging in fatiguing the immune system. So those industrial seed oils, ugh, they are, they're just, and it makes me a little crazy because even a lot of quote unquote healthy food alternatives, maybe they're gluten free, maybe they're even grain free and you know, but then you, you read that ingredient list and it's like sunflower oil and you're like, ah, you're so close. So let's talk about two of those heavy hitters, which is dairy and soy, because in some cases they're really good to pull out at the beginning, but there are certain forms of them in small quantities that are tolerable for some people. Okay, so that sounds like I'm qualifying all over the place and I am.   (30:05): But let's talk about dairy first. And dairy is complicated because there are so many different ways for one to have a reaction to dairy. So some people have straight up food allergies to dairy. So it's a, an IgE that's a immunoglobulin e mediated response, It's a formal food allergy. Others will have food sensitivities. Some of these are mediated by antibodies, I G G I G M. Some of them just happen at a cellular level and they're, they're what we call a type four hypersensitivity, no antibody involvement at all. But they're still triggering an inflammation process. Then you can have people who react to, from a digestive perspective. So there's the lactose issues, that's the milk sugar, the lactose is the milk sugar. Maybe they don't make the lactase enzyme as adults. So they're not breaking this milk sugars down properly and they have severe digestive complaints as a result.   (31:02): And then you get into the issue of the fact that the sort of ultra processing of a lot of dairy, that becomes highly problematic. So what I would say is at the beginning, without formal testing and if you are experiencing an autoimmune flare, you wanna pull out just the whole category of dairy. It's just, that's the easiest thing to do. Once you are in remission, things are under control. If you have done testing, that's very helpful. So of course if there's a true food allergy, you wanna stay away from it. If you have a history of food sensitivities, in some cases you can bring that back in, in very, very minimal quantities depending on what kind of healing work that you've done. But you wanna go, you wanna tread easily there and it's a really good idea to retest, to make sure cuz food sensitivities will shift, they can be healed.   (31:52): So if you have retested and it does not appear that the sensitivity is active anymore, then you can reintroduce. But I would do, I would be very specific about multiple things. Number one, the most well tolerated forms of dairy will be the higher fat pieces. So, so butter from Pasteur raised, you know, exclusively Pasteur raised cows or ge, which is clarified butter. So that's just the butter oil, again, organic and from Pasteur raised cows that's well tolerated by most people. Next, if you know, another consideration is actually the cow . So one of the things that we do consume in our house is we get, I, you know, I have heavy cream in my coffee in the morning and, but I get, get the heavy cream from an A two cow. There's an A one, an A two cows and it's got to do with the, the breeds.   (32:47): And, and this is where I'm sort of pushing up against my, my knowledge of, you know, dairy cows. But I know that the A two one is more of a heritage breed and it has the actual milk that products that come from that animal are much better tolerated by humans than a one cows. A two cows are more prevalent in Europe, but you can find them in the states. But if it, if your dairy is not labeled a two from a two cows, then it's not. If it is, it's typically more expensive and the, you know, the company will, will brag about that on its label. So you can, you can know that by the labeling fermented dairy, you know, a whole milk organic yogurt for example, unflavored would be a much better choice than just like, you know, milk itself. So there's, there's different degrees of this.   (33:40): In fact in my first book Eat Naked, I did a whole chapter on dairy and kind of went through what's best, what's better, what's, and then what you absolutely want to avoid. So it gets a little bit complicated, but the key rules are that it, you really want to focus on what the cows ate. So pasture raised is really important. Ideally a two cows in terms of their breed and the fattier it is, the fewer, you know, if you don't have as much of the milk sugars and the milk proteins, so butter and ge, that's gonna be less problematic. And then fermentation also helps the digestibility. So something like a yogurt or a C. So that's kind of a deep dive into, into dairy. But if you haven't done testing and certainly if you're flaring, I would just pull it   (34:30): Out. Awesome. No, that was great. I, that was everything that people needed to hear. Can we talk a little bit about testing? Cuz you've mentioned it and I know I get a lot of questions about it. You probably do too. Should I get tested what test is best? People are all the time saying, I found this group on for this $79 mm-hmm hair food sensitivity test. Is that good? I'd love to hear your thoughts on that. I certainly have my own opinion and there are as many food sensitivity tests as there are types of yogurt in the grocery store,   (35:04): Right? ,   (35:05): Which is a lot, Every time I go in the grocery, I think the yogurt section takes up an additional two feet. And I'm like, wow, people really love their yogurt.   (35:14): I know. And most of it has more sugar than ice cream, but that's a whole aside, right?   (35:18): And they're like, oh it's healthy. And I'm like, No, just go get the ice cream y'all. You'll better with that. So can you, we talk about testing a little,   (35:29): You bet. I'm a big believer in testing because what testing allows us to do is really dial in the specifics for the individual. You know, there's, there's certain diets that are broadly removing whole categories of foods beyond, far beyond what we just talked about here. You know, like the autoimmune paleo or autoimmune protocol diet, that's a very extensive elimination diet and people have great success with it. So I'm not trying to dis this diet at all, but you know, they're pulling out all grains, all legumes, all seeds, all nuts, all nightshades, eggs. I mean really it's really hard. This particular diet, you know, you're eating vegetables, you're eating certain proteins, you're eating certain fats and even your spice drawer gets affected, right? There's a lot of things that you can't do. You're using more like herbs and like garlic and onions as opposed to paprika or you know, even something like mustard because it comes from a seed is it is excluded.   (36:29): So it gets very complicated and very, very challenging. And in those kinds of scenarios I find that what happens is often people are avoiding foods that are not harmful in their body and then at the same time they're still consuming other foods that are triggering an inflammatory process. And that's really what's one of the key things that this comes down to is what foods are either hard to digest. So they're creating extra pressure on the digestive system. And we now know that so much of the immune system lives in and around the digestive system. So we don't wanna add extra pressure to it. And the other way that a food can tax the immune system is by being inflammatory in the pro in the body. So it's triggering that inflammation process. So I'm a big believer in testing because that is going to allow us to really fine tune for the individual what their diet needs to be.   (37:22): Especially in the healing phase. It doesn't mean that you're doing this food sensitivity test and you never eat these foods ever again in your life. That is not, that's a common misconception. I know when I very first did food sensitivity testing long ago, long before I became a nutrition professional, the individual is working with, I don't know if she didn't tell me or I didn't hear it and it didn't register, but I did not understand that this wasn't a forever thing. And I will tell you, when I got those test results, I went home and I shed a lot of tears thinking this was the rest of my life. It's not the rest of your life. It's a temporary thing while you do the healing. So I am a big believer in food sensitivity tests. I do not like probably 99% of the tests that are on the market and I don't think that food sensitivity testing should ever be done in isolation.   (38:10): And here's what I mean by that. Let's start with that piece. If you do a food sensitivity test, no matter how brilliant the test, you could use a great test or you know, if you're not using a good test, then that's problematic in and of itself. But let's say you're using it a really good test that's very comprehensive and it's going to and very accurate and you remove the foods that it tells you are inflammatory in your body. Well here's what's gonna happen. You're gonna feel better for a a while for sure, cuz you've just significantly reduced your inflammatory burden. But over time you're gonna develop new food sensitivities because you're not addressing and healing the mechanism through which your body creates those food sensitivities to begin with. So what ends up happening is you have somebody who feels better, but then they start to slowly have symptoms recur and the sort of he, you know, this, the healing quote unquote, if it was actually healing or the improvement let's say doesn't last.   (39:06): And so then they do another food sensitivity test and they find out a whole new set of foods that they are now sensitive to and they pull those out. And what happens is they get this ever shrinking list of foods that they tolerate, but while their, their symptoms just start to progressively come back worse and worse. So I really believe in food sensitivity testing, but I only do it when it is done in conjunction with well informed gut healing. And what I mean by well informed gut healing is gut healing that is informed through its own testing. So I'm a big believer in stool testing to understand what's going on in that digestive tract so that we can get in there and heal that rebalance the microbiome if it needs to support digestive function, if it's not working optimally, get rid of any opportunist in, you know, organisms that are in there or pathogens, you know, sometimes we can have these low lying parasites for example, not enough to be identified on, you know, a parasite test that you get from your GI doctor, but present and chronic and contr, you know, tiring out is sort of that, it's kind of like Chinese water torture, right?   (40:22): It's a steady drip on the immune system. Those things that are just taxing it and engaging it just a little bit at a time every single day. That's the stuff that can be the biggest culprits when it comes to fatiguing the immune system and leading to on an autoimmune presentation. So addressing and healing the gut, but doing it in a way that is well informed because it is very, very difficult to properly heal the digestive tract based on symptoms alone. Because symptoms can be driven by any number of the things that I just mentioned in microbiome imbalance. It can be driven by food sensitivities, it can be driven by a leaky gut, it can be driven by digestive dysfunction, it can be driven by imbalance in the microbiome, it can be driven by pathogen presence. So, and it's normally some unique combination of a collection of those things. And so if you can understand what's happening in the gut, you can be healing the gut and we remove the foods that are triggering inflammation while we heal the gut. That is the magic combination right there. Yeah.   (41:28): Yeah. And that, so that was great. Thank you for going so in depth and detailed so people really hear it. Hear it. And what I love that you said is a well, so food sensitivity testing should be done in conjunction with a, well inform yes. Gut healing regimen that includes testing even if you have no symptoms. And I want everyone to hear that if you hear nothing else. Yes. Because there's nothing sadder than I meet someone who's been listening to my podcast for several years and they're like, Well Kyrin, I saw this hair food sensitivity on coupon and I did it and I remove all the foods, but I still have Hashimotos. And I'm like, oh my gosh. I'm thinking to myself, she's lost two years. And I know there's some of you listening who are thinking, how can I do this myself? And I'm offered DIY at when you can. But when it comes to healing your core, which is your gut mm-hmm. , you can't,   (42:26): No, you   (42:27): Can unfortunately   (42:28): No, you can start the process. Have   (42:31): You Yeah. Believe that you could just take some supplements off the internet and do a hair food sensitivity test and you're good to go, but you won't. It's not, it's just not the case. Is it Margaret?   (42:41): No, I wish it was . Yeah. I mean our lives would be a lot simpler, but it just does not work that way. It doesn't. I wish it did, but it doesn't. And and what I see, and I'm sure you see this all the time, as people who've just spent thousands of dollars on DIY tests and supplements off the internet. And here's the thing, both the labs that sell direct to consumer and supplement companies that sell direct to consumer have very sophisticated marketing. So it is really compelling. Even as a practitioner every once and I know better, like I know better and every once in a while I will see some ad I'm like, Ooh, I hadn't heard of that probiotic before. You know? And, and you start to think, well maybe this is the missing piece. Right? And it's just not that simple.   (43:28): Even the probiotics that I work in with in clinic that have fantastic success rates, even those, sometimes they work for an individual and sometimes they don't. Like it's so bio-individual. We have to remember that we are unique people. Every one of us comes with this very unique constellation of health history, physiological strengths, constitutional weaknesses, where we live, what we ate as a child, what kind of stresses are on us, what we eat now, what's our lifestyle? How much sleep do we get, What climate do we live in, what season is it? What grows locally to us? And all of these things come together to create this you sort of unique health blueprint that we have. And it is just not possible that there is like a couple of magic pills out there. It's compelling. We want it, we want it, It just doesn't exist.   (44:26): It doesn't exist. Okay. So we're gonna have to wrap up. But before we do, I know people are probably maybe feeling a little hopeless. Okay, I can't have gluten, I can't have dairy, can't have seed oils, I can't have this, da da, I gotta have a gut test and all this. Where am I gonna find the money for that? Okay, let's give a little hope here. Mm-Hmm. , what should I eat? I've just been diagnosed with an autoimmune disease and we are gonna offer, Margaret has generously giving you a copy of her first five steps to address autoimmune diseases. We're gonna put the link in the show notes so you can go download that. And so maybe this is you or a friend, you can download it and get started. So you, you'll have all five first step five steps cuz we don't have time to go over all of them, but let's leave everyone with, okay, so what should I eat? What would be a good breakfast, Margaret? What would be a good lunch? What would be a good dinner   (45:24): Focus First on actually really clean healthy proteins. Those are going to be part of, that's part of what builds your immune system. It's what supports repair in your body. It also is what keeps you full and satiated and can help blood sugar balance, et cetera. So I want you to think first about the protein. And I am a big believer in animal protein. A challenge with the plant-based proteins is that they're so hard on the digestion. So when we're talking about autoimmune and gut health, if you're leaning on soy and legumes, those can be quite devastating to the gut. So really good clean animal protein. So I'm talking about things like Pasteur raised beef eggs from Pasteur raised chicken pa, the chicken itself, wild fish and seafood, the lamb, bison wild bore, these kinds of things. They're actually pretty wildly available at this point.   (46:16): You know, even more conventional grocery stores are starting to catch wind of this trend. Let's call it, I don't know, this movement towards cleaner animal protein. So you can definitely find it and you wanna make you want, this is where you wanna invest your food dollars is in proteins and fats because that's actually where toxins accumulate and hormones and all this kind of stuff. So you really wanna invest your food dollars there. You wanna eat lots of veggies. We could get into the nuances based on what's going on with your digestion. Some people tolerate more, some people tolerate fewer. If you do find that veggies are challenging on your gut, make sure you're cooking them. You know, they, we have this sort of ideal that you should be eating tons of salad. Salad doesn't work for a lot of people. Raw vegetables can be very, very hard to digest.   (46:59): So just lightly cooking them, maybe you saute them, maybe you steam them and add some yummy sauces. But that would be, you know, so clean, clean proteins, good veggies, healthy fats that are used appropriately. And I know in that, in that handout, the first five we talk go the length, that's a whole topic in and of itself is how, what fats to use when. But you don't wanna be afraid of fats. They're vitally important; you just wanna make sure they're the right ones. And then healing foods, things like bone broths and fermented foods can be really, really healing to the gut. They probably won't take you the full distance, but it's a really good thing to incorporate into the diet on a regular basis because it's really helping to initiate that healing process. And then, you know, you know, if you're gonna do grains, make sure that they're gluten free grains trying to stay away from those processed foods that are gonna have the, you know, industrial seed oils that we talked about and whatnot.   (47:51): But let me tell you, I eat this way and, and we have this idea that eating healthfully means, you know, this sort of dry piece of chicken breast and steamed broccoli without any flavor on it. It does not have to be that way at all. And in fact it will give the links to my practice website, eat naked kitchen.com. But if you go in there, there's an opt-in at the bottom right hand corner and we give you our full kitchen stock. We call it kitchen essentials. It's basically what you should have in your pantry and your fridge. And then the next day we send you a a week long meal plan with recipes that we use in our household with both my husband and myself and the kids. This is all family-friendly stuff. This is stuff that we eat on a regular basis. Both my husband and myself are two young children.   (48:36): We have a a six year old and a 10 year old, both of whom are quite picky. You know, I think it's a great tool for you to get started in eating this way. And basically everything that I've just explained in terms of how you want to eat and foods to eliminate all of that's built in. So you don't even have to think about it. You can just use this meal plan as a starting point, use the grocery lists and these are meals that are on high rotation in our household and that the kids love and are delicious and nutritious, and it's not chicken breast and steamed broccoli. Yeah.   (49:08): You know it's funny when I have to go to a regular restaurant like just with an American sad diet. Mm-Hmm , everything tastes the same. Yeah, it's fat and it's sugar, but you don't realize that when you eat it because you're looking for the fat and sugar flavor and that's what tells you it's good also salt. But when you eat the whole foods way, like you're describing and I encourage everyone to go download what Margaret's offering. Cause your husband's an amazing chef. Mm-Hmm and I know he has his hands in all of that. But when you really start to eat from a, a whole Foods perspective and you really taste the flavors of the food, it is a reeducation of your palette. But I make things like, well I should share this recipe with everyone and I di I'm digressing, I know, but I make this cilantro and parsley and garlic sauce that you can put on chicken or fish anyway, it's amazing.   (50:04): So you can learn to cook this way. And Margaret is a great resource for that cuz she's an expert in it. And like I said, her husband is a fantastic chef. Thank you Margaret for sharing this wonderful information. You are a wealth of knowledge and inspiration. I know that everyone has gotten so much out of this. We will have the link to Margaret's first five download in the show notes. So definitely wanna go there. She's got naked in her book and the Naked Foods cookbook. You definitely wanna check those out. Where else can they find out more about you and interact with you Margaret?   (50:40): My main website is eat naked kitchen.com and there are just, there's tons of resources, like 450 different articles and recipes and just lots of stuff for you to dig into there. And then if, I don't know if there are any practitioners in your audience, but if you're somebody who is intrigued by this work and wants to learn how to support others on their journey to health through diet and these more advanced nutrition and testing strategies, I am also the executive director of a company called Restorative Wellness Solutions and we train health professionals in how to work very strategically with diet, supplements and lifestyle to do things like reverse autoimmune.   (51:25): Awesome. Yes. I encourage everybody to check that out. Your work with practitioners is great and yes, we have lots of practitioners in our audience. So if you are interested in thinking wow, I might like to work with people, helping them in this area of their life, definitely check out Margaret's offerings. There was so much great content. I didn't get to share some of these wonderful quotes that you shared with me before the episode, but I gotta get 'em in cuz this is one of my favorites from Maya Angelou. Do the best you can until you know better then when you know better, do better. And I know that everybody listening has heard something here today that was new, new to you, inspiring, maybe intriguing. And I wanna ask you to lean into that and ask yourself, what can I do better based on this information, inspiration that I've learned today? And go do that thing. Thank you Margaret for joining us today.   (52:31): Thank you so much for having me. It's been so much fun. And   (52:35): Thank you all for joining me for another episode of The Hormone Prescription with Dr. Kyrin. It's been my absolute pleasure to spend this time with you, and I look forward to seeing you again next week when we will dive into another topic related to your hormone balance. Until then, peace, love, and hormones y'all.   (52:57): Thank you so much for listening. I know that incredible vitality occurs for women over 40 when we learn to speak hormone and balance these vital regulators to create the health and the life that we deserve. If you're enjoying this podcast, I'd love it if you give me a review and subscribe. It really does help this podcast out so much. You can visit the hormone prescription.com where we have some free gifts for you and you can sign up to have a hormone evaluation with me on the podcast to gain clarity into your personal situation. Until next time, remember, take small steps each day to balance your hormones and watch the wonderful changes in your health that begin to unfold for you. Talk to you soon.   ► Claim your free copy of the The First Five steps to address autoimmune disease – or any chronic and stubborn health issue you're dealing with. The First Five by Margaret Floyd Barry https://www.eatnakedkitchen.com/thefirstfive/   ► Feeling tired? Can't seem to lose weight, no matter how hard you try? It might be time to check your hormones.   Most people don't even know that their hormones could be the culprit behind their problems. But at Her Hormone Club, we specialize in hormone testing and treatment. We can help you figure out what's going on with your hormones and get you back on track.   We offer advanced hormone testing and treatment from Board Certified Practitioners, so you can feel confident that you're getting the best possible care. Plus, our convenient online consultation process makes it easy to get started.   Try Her Hormone Club for 30 days and see how it can help you feel better than before.   CLICK HERE to sign up.  

The gut microbiome plays a role in every disease, so why aren't we doing more to protect and restore it? One third to one half of all Americans have gut issues due to the constant consumption of industrialized foods, glyphosate, food additives, and more. This is a problem—and it's time for us to take action.In this episode of my Masterclass series, the first in a series on gut health, I am interviewed by my good friend and podcast host, Dhru Purohit, about the importance of polyphenols for our gut health. We also discuss my gut-health journey, which led me to dig deep into understanding the value of a healthy gut and diverse microbiome, and how to get there.Dhru Purohit is a podcast host, serial entrepreneur, and investor in the health and wellness industry. His podcast, The Dhru Purohit Podcast, is a top 50 global health podcast with over 30 million unique downloads. His interviews focus on the inner workings of the brain and the body and feature the brightest minds in wellness, medicine, and mindset.This episode is brought to you by Rupa Health, Thrive Market, and InsideTracker. You can check out a free, live demo with a Q&A or create an account at RupaHealth.com. Join Thrive Market today at thrivemarket.com/hyman to receive an extra $80 of free groceries off with your first order. Right now, InsideTracker is offering my community 20% off at insidetracker.com/drhyman. In this episode, we discuss (audio version / Apple Subscriber version):The number-one thing that causes gut issues (3:57 / 1:28)Why are we in this mess? (5:08 / 2:37)My gut-health journey (12:29 / 9:43)What the research shows us about polyphenols (18:50 / 15:45)Compounds and phytochemicals in food that act like medicine (28:14 / 23:44)Two things that change a microbiome for the better (35:06 / 30:31)The best foods to incorporate into our diets (39:57 / 35:18)Zonulin and how it contributes to a leaky gut (51:11 / 45:55)Prebiotics, probiotics, and polyphenols found in Gut Food (1:02:38 / 57:58)The importance of powerful polyphenols (1:12:25 / 1:06:42)Mentioned in this episode:Therapeutic Potential of Rosmarinic Acid: A Comprehensive ReviewGut FoodDisclaimer: This podcast is for educational purposes only. This podcast is not a substitute for professional care by a doctor, or other qualified medical professional. You should always speak with your physician or other healthcare professional before taking any medication or nutritional, herbal or homeopathic supplement, or adopting any treatment for a health problem. The use of Gut Food or any other products or services purchased by you as a result of this podcast does not create a doctor-patient relationship between you and any of the physicians affiliated with this podcast. Information and statements regarding dietary supplements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease. See acast.com/privacy for privacy and opt-out information.

According to the CDC, Post-acute sequelae of COVID-19 (PASC), also known as “Long COVID,” are long-term symptoms that might be experienced weeks to months after primary infection with SARS-CoV-2, the virus that causes COVID-19. Post-viral syndromes have been around for ages but nothing to the scale we are seeing now. The symptoms of PASC are extensive with over 200 symptoms reported ranging from general systematic fatigue , sensorimotor, neurologic , digestive, and cardiovascular. Like any new problem it helps to have a framework to think through problems and its especially helpful if other models are are available from other conditions that have been treated. We desperately need a framework to help with Long-Covid. Our Guest, Dr. Amy Proal, as been looking at post-viral syndromes for many years especially in her work with Myalgic Encephalitis and Chronic Fatigue Syndrome Dr. Amy Proal, Phd is Microbiologist with expertise on the molecular mechanisms by which pathogens modulate human gene expression, metabolism and immunity. She recently used this knowledge and experience to author a highly cited paper with her co-researcher Dr. Michael VanElzakker called Long COVID or Post-acute Sequelae of COVID-19 (PASC): An Overview of Biological Factors That May Contribute to Persistent Symptoms This outstanding paper gives a framework to think through the Long Covid puzzle and start treating it. In this episode we dive into all aspects of the Biological Factors of Long Covid PASC and discuss how this research will give us a roadmap to help people feel better. In this episode: (00:00) Opening (02:17) Intro (08:50) Vagus nerve (10:46) Biological Factors (14:00) Viral Reservoirs in human tissue (15:07) Pathogen reactivation (20:33) Why is Covid-19 so unique? (24:17) EBV and molecular mimicry (29:47) Dysbiosis (31:49) MIS-C and Zonulin (34:41) Brain Fog in post-viral syndromes (35:47) Microclots in Covid-19 . (38:18) Mast cell involvement in post-viral syndromes (43:38) Mitochondria (45:27) Functional Redundancy (48:10) Long Covid Prognosis . (54:18 ) Biomarkers for LC (1:00:10) Treatment Outlook (1:06:02) Closing thoughts About Amy Proal, PhD Amy Proal graduated from Georgetown University in 2005 with a degree in biology. While at Georgetown she wrote her senior thesis on the role of infectious agents in the disease ME/CFS. In 2012, she obtained a PhD in microbiology from Murdoch University in Australia. Her graduate thesis focused on “Autoimmune disease re-examined in light of metagenomic concepts.” She is a research leader at PolyBio , and she has authored papers that examine the role of the human microbiome and human virome in chronic inflammatory disease. Proal has also written book chapters for organizations like the J.Craig Venter Institute and lectured at the NIH and numerous USA/international conferences. Social Media: @microbeminded2 Referenced in this episode: Long COVID or Post-acute Sequelae of COVID-19 (PASC): An Overview of Biological Factors That May Contribute to Persistent Symptoms https://www.pnas.org/content/pnas/118/34/e2024358118.full.pdf --- Send in a voice message: https://anchor.fm/adam-rinde/message

Today, I am blessed to have here with me Dr. Tom O'Bryan. He is a recognized world expert on gluten and its impact on health. He is an internationally recognized and sought after speaker and workshop leader specializing in the complications of Non-Celiac Gluten Sensitivity, Celiac Disease, and the development of Autoimmune Diseases, as they occur inside and outside of the intestines. Dr. Tom is the founder of theDr.com and the visionary behind ‘The Gluten Summit – A Grain of Truth', one of the first online summits, that brought together 29 of the world's experts on the Gluten connection to diseases, disorders, and a wide-range of symptoms and ages. Creator of the groundbreaking documentary series “Betrayal: The Autoimmune Disease Solution They're Not Telling You”, Dr. Tom led a global investigation with the world's leaders in health, into why our immune system, designed to protect us, begins attacking our own tissue (autoimmunity). Currently, over 500,000 people worldwide have watched the Docuseries Betrayal. His 2016 critically acclaimed ground-breaking book, ‘The Autoimmune Fix' outlines the step-by-step development of degenerative diseases and gives us the tools to identify a dis-ease process years before the symptoms are obvious. Winner of the National Book Award and ranked #1 in several categories on Amazon.com, ‘The Autoimmune Fix' offers a cutting-edge protocol on how to turn one's life and health around, one “base hit” at a time. Free Gift From Dr Tom O'Bryan: The Autoimmune Disease Solution They're Not Telling You. https://thedr.com/autoimmune-solution/ In this episode, Dr. Tom speaks about discovering his lead poisoning that created a cataract at age 42. Then, Dr. Tom dives into the five pillars that contribute to disease in the gut. He reminds us that all disease begins in the leaky gut. We talk about how the human body has ten times more bacteria in the gut than all the cells in the human body. Tune in as dig deep around other topics, including autoimmune diseases, vaccines in children, and metabolites of the microbiome. Free 7 Day Keto Challenge: http://www.ketokampchallenge.com 90 Day Detox Program: http://www.ketokampdetox.com Order Keto Flex: http://www.ketoflexbook.com -------------------------------------------------------- / / E P I S O D E   S P ON S O R S  PureForm Omega Plant Based Oils (Best Alternative to Fish Oil): http://www.purelifescience.com Use ben4 for $4.00 off. Paleo Valley beef sticks, apple cider vinegar complex, organ meat complex & more. Use the coupon code KETOKAMP15 over at https://paleovalley.com/ to receive 15% off your entire order. Text me the words "Podcast" +1 (786) 364-5002 to be added to my contacts list.  [01:00] Dr. Tom Speaks About His Health Problems Tom had cognitive issues and chest pains. By the time he was 42, Dr. Tom started to have vision problems. Tom had a cataract. An asymmetrical cataract in a 42-year-old guy is unusual. After doing some research, Dr. Tom saw that lead poisoning could trigger his health issues. When Dr. Tom tested himself for lead poisoning, he had the highest levels of lead that he had ever seen. Tom grew up one block from the Ford assembly line with no government regulations for heavy metal filtration. He was sucking in a lot of lead as a kid.  [16:30] Five Pillars That Contribute To Chronic Disease Intestinal permeability is a Zonulin modulated mechanism. When you have too much Zonulin being secreted, your cells are open too much, too frequently, and too large. All disease begins in the leaky gut. There are five mechanisms that create the perfect storm in developing chronic inflammatory diseases: Genetics Environmental Triggers The impact of the environmental triggers on the microbiome in your gut Leaky gut Systemic inflammation in the body [37:25] You Have 10 Times More Bacteria In The Gut Than All The Cells In The Human Body A teaspoon of poop has more bacteria than all the stars in the known universe. Every forkful of what you put in your mouth will feed good bacteria or bad bacteria. It will take months and months and months to change the environment of your microbiome. Taking a capsule of probiotics each day will not fix your gut. [40:20] Most Bacteria In Your Gut Have 100 To 150 More Genes Than The Entire Human Genome Are we really humans with a whole lot of bacteria? Or are we bacteria having a human experience? Genes determine function; every scientist knows that. The genes that get activated stimulate the production of the proteins that determine action. Is bacteria running the ship, or are genes running the ship? [42:10] 36% of All The Molecules In Your Bloodstream Are The Metabolites From The Gut Bacteria produce exhaust; that exhaust is called the metabolites. Those metabolites get into your bloodstream. 36% of all the small molecules in your bloodstream are the metabolites of the microbiome. The more bacteria you have, the stronger the message. Whenever you have brain dysfunction, you need to fix the gut. Remember, all disease begins in the gut. [51:40] The Autoimmune Disease Solution They're Not Telling You Tom interviewed 85 different people who are the world leaders in autoimmune diseases. If you choose to do vaccines, you should give your children one at a time. You should never give children six vaccines at once. With multiple vaccines, there will be an inflammatory response. Get Answers for what's causing autoimmune disease: https://thedr.com/autoimmune-solution/ AND MUCH MORE! Resources from this episode: Check out Dr. Tom's Website: https://thedr.com/ Follow Dr. Tom Facebook: https://www.facebook.com/thedr.com.english Instagram: https://www.instagram.com/dr.tomobryan/ Twitter: https://twitter.com/theDr_com YouTube: https://www.youtube.com/channel/UCzlefeGh3JA-Nm0jtf9iYoQ LinkedIn: https://www.linkedin.com/company/thedr-com/ Watch Betrayal: The Autoimmune Disease Solution They're Not Telling You: https://thedr.com/autoimmune-solution/ EWG: https://www.ewg.org/ The Smell Test: https://thedr.com/smell/ Get The Autoimmune Fix: https://www.amazon.com/gp/product/B01COAID48/benazadi-20 Join theKeto Kamp Academy: https://ketokampacademy.com/7-day-trial-a WatchKeto Kamp on YouTube: https://www.youtube.com/channel/UCUh_MOM621MvpW_HLtfkLyQ Free 7 Day Keto Challenge: http://www.ketokampchallenge.com Order Keto Flex: http://www.ketoflexbook.com -------------------------------------------------------- / / E P I S O D E   S P ON S O R S  PureForm Omega Plant Based Oils (Best Alternative to Fish Oil): http://www.purelifescience.com Use ben4 for $4.00 off. Paleo Valley beef sticks, apple cider vinegar complex, organ meat complex & more. Use the coupon code KETOKAMP15 over at https://paleovalley.com/ to receive 15% off your entire order. Text me the words "Podcast" +1 (786) 364-5002 to be added to my contacts list.  *Some Links Are Affiliates* // F O L L O W ▸ instagram | @thebenazadi | http://bit.ly/2B1NXKW ▸ facebook | /thebenazadi | http://bit.ly/2BVvvW6 ▸ twitter | @thebenazadi http://bit.ly/2USE0so ▸clubhouse | @thebenazadi Disclaimer: This podcast is for information purposes only. Statements and views expressed on this podcast are not medical advice. This podcast including Ben Azadi disclaim responsibility from any possible adverse effects from the use of information contained herein. Opinions of guests are their own, and this podcast does not accept responsibility of statements made by guests. This podcast does not make any representations or warranties about guests qualifications or credibility. Individuals on this podcast may have a direct or non-direct interest in products or services referred to herein. If you think you have a medical problem, consult a licensed physician.

Uwe wurde in seinem Studium der Krankenpflege bereits früh skeptisch gegenüber der Schulmedizin, auch wenn er deren Notwendigkeit bei schweren Erkrankungen nicht leugnen möchte. Er war lange Zeit ein Anhänger der vegetarischen Dr. Bruker-Bewegung. Zunächst hat er eine Heilpraktikerausbildung abgeschlossen, später kam er durch Recherchen in die Paleo-Richtung. Bei Dr. Jens Freese absolvierte er schließelich eine Ausbildung zum Paleo Coach. Durch Paleo ist er schließlich auf Carnivore gestoßen, was er nun als Paleo 2.0 bezeichnet. Er unterscheidet zwischen dem gesundem Mensch, bei dem Prävention im Vordergrund steht, und dem kranken Menschen, bei dem therapeutische Ansätze gefragt sind. Stress und Darmsanierung sind ein wichtiger Augenmerk in Zeiten von Corona. Eine Reduktionsdiät, PKD (paleolithische ketogene Diät) oder AIP (Autoimmunprotokoll) ist bei leaky gut zur Heilung des Körpers unerlässlich. Letztlich sieht er das Wohlbefinden als besten Indikator für Gesundheit. Die psychische Motivation ist im Coaching essentiell. Coaching braucht Zeit. Ein carnivorer Ansatz ist gerade bei Frauen oftmals sehr schwierig. Bei Pflanzlichem, sollte man sich überlegen, was tatsächlich bereits in der Steinzeit verzehrt wurde. Die Lebenserwartung der Steinzeitmenschen wird fälschlicherweise so niedrig angesetzt. Heute sind aber auch toxikologische Belastungen aus unserer Umwelt nicht zu vernachlässigen. Außerdem sollte man bei jedem Nahrungsmittel berücksichtigen, dass die Interessen von Industrie und Big Pharma sehr groß sind. Die Forschung am Mikrobiom, zeigt, dass bereits ein Umdenken in der Wissenschaft stattgefunden hat. Veganer verstricken sich dagegen in widersprüchlichen Gedanken. Gerade der Dogmatismus ist eine problematische Lebenseinstellung. Uwe erklärt einige Aspekte zum Milchkonsum. Die Mengen, die er empfiehlt, richten sich nach der Aufnahmefähigkeit durch den jeweiligen Patienten sowie nach dessen Verfassung und sportlichem Leistungsgrad. Manchmal findet Uwe deshalb auch Nahrungsergänzungsmittel sehr sinnvoll. Fleischzeit ist der erste deutschsprachige Podcast rund um die carnivore Ernährung. Hier erfahrt ihr Tipps zur Umsetzung des carnivoren Lifestyles, wissenschaftliche Hintergründe zur Heilsamkeit sowie ökologische und ethische Informationen zum Fleischkonsum.Andrea Sabine Siemoneit und Dave Niedermayr berichten nach zwei Jahren carnivorer Ernährung über ihre Erfahrungen und Erkenntnisse. Außerdem interviewen sie andere Carnivoren.Ihr findet uns auf Instagram unter:@fleischzeitpodcast, @salzmischedave, @carnitarierinAndreas Website, wo ihr auch Das Handbuch der Carnivoren Ernährung erwerben sowie den Link zum Coaching finden könnt: www.carnitarier.deZur Salzmische von Dave oder zu seinen Coaching beim Fasten oder bei Carnivore kontaktiert ihr ihn unter www.salzmische.de oder dave@salzmische.de oder unter der Telefonnummer +49 1515 9454596.Haftungsausschluss:Alle Inhalte im Podcast werden von uns mit größter Sorgfalt recherchiert und publiziert. Dennoch übernehmen wir keine Haftung für die Richtigkeit, Vollständigkeit oder Aktualität der Informationen. Sie stellen unsere persönliche subjektive Meinung dar und ersetzen auch keine medizinische Diagnose oder ärztliche Beratung. Dasselbe gilt für unsere Gäste. Konsultieren Sie bei Fragen oder Beschwerden immer Ihren behandelnden Arzt.

Today we're talking with Beth Bundy, a Naturopath who has worked for many years with one of Australia's top functional pathology companies and has been mentored here and overseas by some of integrative and anti-ageing medicines foremost speakers.In today's episode Beth discusses: The 3 big gut markers b-glucuronidase, calprotectin and zonulin Why gut marker testing is important Gut InflammationWhen and how to treatWhen to referShownotes and references available on your local Designs for health website  www.designsforhealth.com.au  DISCLAIMER: The Information provided in the Wellness by Designs podcast is for educational purposes only; the information presented is not intended to be used as medical advice; please seek the advice of a qualified healthcare professional if what you have heard here today raises questions or concerns relating to your health

When it comes to human health, the intestinal barrier is of critical importance. An intact intestinal barrier facilitates absorption of nutrients and prevents the entry of toxins and pathogens into the human body, whereas an impaired intestinal barrier allows their entry, which may trigger local or systemic inflammation and disease.Increased intestinal permeability is a new target for disease prevention and therapy. Intestinal permeability involves the loss of integrity between the epithelial cells of the small intestine. It has been linked to a wide range of chronic inflammatory and autoimmune diseases, including inflammatory bowel disease (IBD), irritable bowel syndrome (IBS), non-alcoholic fatty liver disease, type 1 and type 2 diabetes, and depression.Currently, there are no pharmacological treatments for intestinal permeability; however, accumulating evidence supports are a range of dietary and non-pharmacological interventions, including fibre, vitamin D, zinc, and probiotics. In this episode, Naturopath and Nutritionist Brooke Schiller provides an update on intestinal permeability, including underlying causes, clinical testing methods, and therapeutic interventions for improving and maintaining intestinal barrier integrity.

Please consider supporting my work by making a purchase using these links at one of my affiliates: https://chrismasterjohnphd.com/foursigmatic, https://chrismasterjohnphd.com/paleovalley, https://chrismasterjohnphd.com/seekinghealth, https://chrismasterjohnphd.com/ancestralsupplements, https://chrismasterjohnphd.com/magicspoon, https://chrismasterjohnphd.com/lmnt  Plenty more at https://chrismasterjohnphd.com/support! Question: Zonulin: what nutrients to look at if it's high? I think of that from my perspective, which is much more focused on nutrients and biochemistry, I'm thinking especially if you have the ION panel, which kind of takes apart my end of the spectrum, actually I would look at arachidonic acid levels because arachidonic acid in the gut is associated with lymphoid tissue, is metabolized to prostaglandin E2, which promotes immune tolerance. If you would like to be part of the next live Ask Me Anything About Nutrition, sign up for the CMJ Masterpass, which includes access to these live Zoom sessions, premium features on all my content, and hundreds of dollars of exclusive discounts. You can sign up with a 10% lifetime discount here: https://chrismasterjohnphd.com/q&a DISCLAIMER: I have a PhD in Nutritional Sciences and my expertise is in performing and evaluating nutritional research. I am not a medical doctor and nothing herein is medical advice.

Dr. Gonshor is a PhD Physiologist and Maxillofacial Surgeon.  He has published and lectured extensively on implant therapy and the use of stem cell technology in tissue grafting.  For over 14 years he headed the clinical advisory and educational boards of both the Ace Surgical and Surgical Science Systems.  His interest and expertise in the fast-growing area of salivary diagnostics lead him to create Fluids IQ. He now lectures extensively on the biological foundations of intestinal permeability and salivary hormone analysis.  Visit my website for more free resources lisapitelkillah.com and follow me on social @lisapitelkillah.

ELEVEN Reasons why I don't eat gluten-containing products...[1] It interacts with a gut protein called Zonulin which increases the permeability of our intestinal wall - this wall is THE barrier between the inside and outside of our bodies. Many molecules not yet completely broken down can then come in.As a result of permeability, linked to:- IBS, Crohn's disease, ulcerative colitis- Systemic inflammation and auto-immunity, even psychoses from neurological auto-inflammation(these conditions are at pandemic proportions, gotta be coming from somewhere right?)[2] Compared to other whole foods it ranks lower in nutrient density - when I drop the gluten I'm forced to get these calories from other more dense sources.[3] It cannot be eaten in its natural form, it has to be processed through a number of steps, into bread or pasta mostly - at least rice just needs to be cooked slightly to soften it.[4] Gluten-containing grains have typically been the largest commercial crops - the epitome of factory farming. From high levels of chemical fertiliser and pesticide to soil degradation and environmental damage. Local is lekker.[5] Grains were popularized through the food pyramid, which was promoted by the people that profit from these large crops (USDA). Conflict of interests.[7] The reported benefits compared to other whole foods just are not convincing enough for me. A few vitamins and minerals (all plants have these) and fibre (much richer sources of fibre out there).[8] If I'm strict with this one nutrient, the quality of my entire diet improves significantly - so many products pretending to be real food contain it.[9] Inflammation is an accumulative insult, just because I'm fine at 30 doesn't mean I'll be fine at 50 - I don't want to wait to find out I've done irreversible damage.[10] Any food we land up consuming on most days needs to earn its spot properly, gluten grains just don't IMO.[11] I get gas and bloatedness, and my energy drops, when I eat gluten-containing products, doesn't feel as light and as comfortable as when I don't. The first pillar of Functional Medicine: Biological Individuality, what's good for me is not necessarily what's good for you. Only you can know, through trial and error, lots of self-awareness, and self honesty, know what is best for your body.If this interests you, please let me know - I will do a more formalised and referenced version of this soon.

Hello Gut Check Project fans. Welcome to Gut Check Project and KBMD health family. I'm Eric Rieger here with my awesome co host, Dr. Kenneth Brown. We have another special show. We just keep we just keep outdoing ourselves with smart people. I'm like I normally I've well I'm becoming very comfortable being the stupidest person on these zoom calls right now this is like this is the new norm, me being the absolute dumbest person on the screen right now.If you're the well, that's thank you. That's really weird. And and if you're the dumbest, then this is gonna be a really, really intelligent show. So today, Episode Number 52. We have a special guest. This is Dr. Charlene Van Buiten. She is an Assistant Professor of food science and Human Nutrition at Colorado State University. Hello, Charlene. How are you doing today?I'm doing well. How are you guys Doing great. We're doing great. I'm not going to introduce the paperwork that we're going to get into. But what I am interested...before we get into some incredible information about your research around celiac disease, and how essentially people can stave off long term inflammation. We always like to get to know a little bit about you. But we did print off your resume. And it looks to me like from all of the stuff that you do in the CV, that you started sometime in the womb getting things done.So you've been like publishing papers in utero somehow.Yeah, yeah. It's it's a really rare skill. So.So where are you? Where do you Where are you from originally?Originally I'm from Connecticut, grew up there. And then did my bachelor's degree at University of Connecticut in nutrition.Nice. And how long have you been at Colorado State?I've been at Colorado State about a year and a half now. So I got about six good months before everything shut down. Still happy to be here. It's a nice place to be locked down in at least.Yeah, yeah. Yeah. Yeah. Absolutely. The northern part of Colorado. It's it's definitely beautiful up there. So before you read Colorado State, let's see where else you were a postdoctoral fellow, obviously. And then, is there any other stops along the way that really leapt out to you and ended up pushing you into Colorado State to do you know, good nutrition for human?Um, yeah, I would say probably the most important step in my whole academic journey was at Penn State where I did my PhD in food science. That's kind of where all of the research that we'll talk about today was really conceived. It was just kind of a one off idea that my PhD advisor and I had just one day, you know, oh, what if we looked at interactions between gluten and tannins, and then, you know, I kind of went back to my office, first year PhD student really excited. And all of a sudden, it was like all of these ideas just in terms of the chemical interactions and what this means for nutrition just designed this whole project. And in a really rare case of circumstances, everything I had designed in my first year of my PhD ended up being what I eventually did over the course of the next five years. I don't think anybody is ever that lucky. Yeah, and the project turned into what you all were able to read before inviting me here. We will definitely dive deep into that. But I'm really curious. So I've, we have the CV here that shows your academic pursuit. I want to know why Charlene, Dr. Charlene, Dr. Charlene decided to do the study of food science and nutrition. Let's just start from there. And then I get the passion once you've latched on to something, but I'm always curious how people find their way like, like, how you how you got there.Yeah, I think I discovered Food Science a little earlier than the average person. Most people will get into it in college, having followed a path of chemistry or biochemistry, and then realizing they can apply all of these concepts to food. But I actually was in the Future Farmers of America when I was in high school. And I thought that I wanted to be a vet, and then realize that I was not really into like blood or sick animals or anything. And one of my teachers was like, we have this competition. It's called food science. you design a food product, you talk about safety and everything. And I was sure sounds cool. And the first day that I met with that team for this competition, we got a textbook chapter on canning. And I was reading about canning, and I was like, I was really interesting. Like, if you can something it'll last a really long time. Or if it's done incorrectly, it can be so dangerous that it can kill you. Kind of dichotomy there. I was like, food science is crazy. And just from there was like obsessed with it. And, yeah, I was for nutrition, grad school for food science.This kind of reminds me of the whole mycology thing that we were talking about before. Where like you might find a brave food canner and you might find an old food canner but you won't find them in the same person. I'm going to just dabble in some aggressive food canning and see what happens. They don't walk around anymore. We were we have Paul Paul Stamets was talking about that. And then the other mycologists, we've talked to mycologists that actually discuss that they feel the same way where it's like, look, you can have a mushroom that will save you. But if you prepare it wrong, or eat the wrong one, you're gonna die. If you have food canning, you can have food forever. But if you do it wrong, you can die. Well, that is awesome. So reading your article, or reading your paper, which is a review of your thesis, which tells me that you know this essentially better than anybody in the entire world because you did a thesis on something that I have been searching for for a very, very, very long time. I developed Atrantil to help people with bloating and irritable bowel syndrome. And then we started learning I late started learning about these effects of polyphenols came across your article, your review, which is titled gliadin sequestration as a novel therapy for celiac disease, a prospective application for polyphenols. This is the thing that really I've been looking for for a long time, we've known the benefits of polyphenols, but you're the first person that has been able to explain why I'm gluten sensitive. And once I start, once I started taking Atrantil whenever I would eat gluten, I didn't have issues, and I really couldn't explain it. We've had patients that say, when I, you know, when I take these large polyphenolic compounds that are in Atrantil, I can eat wheat. Why is it I didn't know I couldn't actually say from a molecular reason. And then I came across your paper. And this is absolutely fantastic. It's 32 pages of incredible material. And 185 references my goodness, you put some work into this congratulations on putting together what I think is the most comprehension review of polyphenols in the setting of celiac disease. So once again, if anybody listened to this, know somebody that has celiac disease, or has a family member, or has celiac themselves, this is something that really we need to share as a community. We need to get this out there and your work is really pivotal to explain the science, which is so cool. So let's jump into it. Because it's awesome.Yeah, I don't even know where to start. Because you you described multiple different mechanisms of action on why polyphenols begin to work. So what drove you to to put these two associations together? Why celiac disease and why polyphenols?So at the time that we came up with this project, I had recently joined my graduate advisor Ryan Elias at Penn State, I joined his lab, and he was doing a lot of work on wine quality. So as a food chemist, you know, we're looking at oxidation of polyphenols, how that can affect wine astringency, etc. And so I was, you know, showed up to grad school thinking I was going to work on wine. And then we found these papers that were studying protein polyphenol interactions using tannic acid with peanut allergens. And so that was an interesting paper doing a little bit more reading, thinking about that. And then thinking about, you know, still wine. And I came across these papers that were using gluten as a fining agent and red wine. So fining is the interaction between polyphenols and wine and a protein that will actually precipitate those polyphenols and take them out of wine to kind of soften the mouthfeel. And so I saw that and knowing that gluten is this immunostimulatory protein, I was like, why are they doing this? That seems crazy to me, and Is it hurting people and you know, it's not labeled, because it's something that's not technically in the product, because it's falling out as a solid. And that was just sort of the the end of the string on that ball of yarn that we kind of started to unravel. Um, and looking at that in terms of a food processing aid, I thought, what if we looked at this from the perspective of a nutraceutical? So if we know these interactions are happening already. Can we flip this around and put it in the human body? Can these interactions still occur? What is happening to the protein? How does that affect the actual mechanism of the disease? And, you know, we just came up with all of these questions from there, but it really started with gluten as a fining agent in wine.That's incredible. That is a that is a lot to peel back as you're starting your sort of academic career to take this on, and then suddenly go down a rabbit hole and you end up over here with a disease. That is, and thank you. I mean, that is crazy to take on that. You just discussed layers and layers that I imagine you were looking at an article that then led to another one led to another one and then you finally went, oh, this is way bigger than I thought.Yeah, there's 185 references on the paper. It's just like the tip of the iceberg.Well just to reset for everyone to those who suffer from celiac disease, obviously know about gluten and want to avoid gluten, but maybe not everyone understands why gliadin specifically, is what it is, is what we're concerned with with its blog. So why don't you explain a little bit about gliadin itselfto ours. So gluten is a heterogeneous protein made up of two subunits. So we have the gliadin, as well as glutenin. And those two proteins will come together forming inter and intra molecular bonds in order to form this gluten protein kind of as a whole. But it's the gliadin that has these repeat motifs in its amino acid primary sequence. And it's usually a prolene. That's one amino acid away from a glutamine, that's going to get recognized in the human body by an enzyme called tissue transglutaminase, or transglutaminase. Two, and that gets a deamidated. And then that's the area of the protein that's recognized by antigen presenting cells. So it really comes down to the amino acid sequence in the gliadin, versus what's typically seen in glutenin. So step back, what you just described is exactly what happens to 1% of the population because celiac disease is the most prevalent autoimmune situation, or autoimmune disease that's there. And what you just described was the amino acids, the prolene, and the glutamine actually form the gliadin. My hearing that right, so those two forms of gliadin.Right, so they're found within the structure of gliadin. So gliadins really are a class of proteins. There's alpha, beta, omega. And then within that alpha one, alpha two, alpha three, there are so many types of gliadins. But sort of this consistent pattern that we see in those gliadins is a really high percentage of prolene, as well as glutamine.Okay.So, in your article, you did describe something that I was I wanted to clarify on this, you described the prolamin glutamine residues and the sulfurus component a pro amine assisting in the ability to find these disulfide bonds, all of that, is that why gluten makes things spongy, because of these disulfide bonds is used in so many things.Yeah. Yeah. So disulfide bonds are formed within the structure of gluten over the course of hydration, oxidation and mechanical kneading. So that's what you see when you're making like bread or pasta, and that dough sort of starts to really come together. That's a result of the formation of disulfide bonds.Nice.Which is what makes it yeah, which it's that texture that everybody that we're that's which is why when you get gluten free bread, you're like, no. Not the same.Yeah, it kind of forms that balloon structure to leavening.Yeah. So I'm gonna I have actually sent back some some gluten free pasta. Can I have some more disulfide bonds in here?Yeah, they don't have that in a shaker Ken. It's not there.That is that is impressive. So what why why gliadin. Why gliadin because we know that gluten is formed of of these two different proteins. But why gliadin being the more problematic protein in the in the gluten molecule.So gliadin is more problematic, because as I mentioned, that higher frequency of the amino acid residues, the prolene, and the glutamine just found in that particular order prolene, something else, glutamine is what's going to make it more recognized by the body. It's also this high amount of prolene results in almost like an unraveled protein structure. And that is something that's recognized structurally by the body as being a problem, it's more difficult for enzymes to break down gliadin because of all of those prolenes, because of that unraveled structure, and then that unraveled structure allows it to be it allows it to interact with that tissue, transglutaminase enzyme as well.So let me stop you right there. So you said something, and that's kind of what I wanted you to say is that gliadins are resistant to digestive enzymes. So you have this thing that your body can't readily break down. So as a scientist, my patients ask, what's the deal? Why is celiac on the rise? Why is it exponentially in the rise? Why are more people saying that they have gluten intolerance, whether or not comedians will make fun of that like, like, it's like, it's something that's in your head, but I am very gluten intolerant, but I don't have celiac disease. So why do you think we're seeing more of it?There are quite a few ideas as to why we're seeing more celiac disease and I know that one of the prevailing hypotheses is kind of based on exposure on whether people have been exposed to gluten at certain times in their life, it's also associated with an overall increase in autoimmune disorders worldwide. So I think that there's probably a link there for sure.So you talked about this, and I'm jumping ahead, but you did show how gliadin can actually create some paracellular leakage, so, so to speak, or that so I see a lot of my patients that will have celiac disease and then show up with another autoimmune disease. So the question is, do we really is one of the reasons why we're seeing so much autoimmune disease like Crohn's and ulcerative colitis could it be precipitated by an inflammatory process in the gut, beginning in the gut? And I just bring this up, because maybe you're at the tip of the iceberg on possibly one of the causes of why we are developing so many autoimmune diseases. What's your theory on as on how we raise these crops, and how gluten has sort of or the wheat has changed over the years from the amber waves of grain to short, stocky plants?Well, in terms of the molecular profile of the gluten itself, I'm not as familiar with that research as probably some other more agronomy focused individuals are, but in terms of actual food products, so what we end up seeing in bread and pasta, the overall gluten content really hasn't changed over time.Really? Okay. That's actually something that I think I was, I've told my patients wrong. I've told them that we're probably getting more gluten, which is one of the reasons why we can have thatNo but I found it interesting, though, because you did reference the alpha beta and omega different gliadin subunits. And then even from there, there's sub sub units of one, two, three, and four, possibly, and as you said, I don't want to press you on this. But maybe maybe the the expression is just simply different from all of those different units over time, depending upon the mean, GMO, or not GMO or hybrid, or, who knows, it's hard to it's hard to say.Yeah, it's also difficult when considering whether there are differences based on those individual gliadins. Because that prolene x glutamine pattern shows up in all of them. repeatedly. Yeah. And in my, in some of my papers, I've focused on alpha two gliadin as one of these specific proteins. And that one just happens to have many, many overlapping at the topes in terms of recognition and celiac disease, but it's certainly not exclusive to just that one subunit.Can you comment on these different subunits? And in your paper, you discussed the the starting point of causing an inflammatory cascade with interleukin 15? I believe it was 15 Have you? Can you comment on that, and that's in the relationship for my gastroenterology colleagues, to lymphocytes because we always look for intraepithelial lymphocytes. And I think you show the mechanism through IL 15.Right, so in the celiac disease inflammatory cascade, we start with the recognition of gliadin by the CXCR3 receptor on intestinal epithelial cells. And that's one of the prevailing hypotheses in terms of pathogenesis is that the CXCR3 receptor will stimulate the release of zonulin zonulin will then trigger that paracellular leakage that you mentioned earlier. And as the gliadin passes through the laminapropria, then we see this release of IL 15 from the intestinal epithelial cells and that IL 15 is what's going to recruit those intraepithelial lymphocytes. And so that infiltration of those lymphocytes into the intestinal barrier is one of the Hallmark one of the Hallmark traits of celiac disease from the clinical perspective, as I'm sure you're very familiar with Marsh scores. For example,Let's back that up. Because that is a key, everything you just said. But I want my colleagues to understand this because as somebody who is a strong believer in intestinal permeability, aka leaky gut on Google, but intestinal permeability, from talking to my colleagues leading to other things, let's let's walk it back. You discussed how gliadin binds to CXCR3 which is fancy and everything but dumb it down for me really quick gliadin leads to this which leads to zonulin which leads to this so that I can tell my patients and my colleagues can tell their patients. This is this is the process of why I want you to avoid or to avoid gluten to avoid gliadin.So I guess what you would tell patients is basically that their intestinal lining is extremely sensitive to this individual protein and when they take in this protein their body is it's it's mounting a response almost as if there is an invader an immune response to this protein if that is helpful.And you showed it is helpful because zonulin is something that I look for I actually found a lab that can order that so I can look and see, okay, I believe that you do have some intestinal permeability. We know that infection, bacterial overgrowth, and in talks that I've given, I say that high ingestion of gluten does this lead to increased zonulin. I didn't have a mechanism how it did, but now we realize it. You just explained it. So it makes it like every time you dial it down a little further, you're like, no, I believe it more now. So I've been saying that for a long time. Yeah, that is really cool. So yeah, so you, in your science have shown that zonulin leads to intestinal permeability.I was not the person to discover that. But there there is a I believe...You have the opportunity to own it right now. Nobody else has stuck their flag in it.I'm not gonna take credit.You can credit for everything you want. Until somebody else calls me right now and says "that's mine!"Brilliant, man. Yeah, yeah, there there is the mucosal immunology lab at Massachusetts General Hospital, Dr. Alessio Fasano who headed that work. Yeah, I would love to take credit for it, but I think that would follow my career in a negative way.Alessio Fasano basically, I would fly and just listen to him lecture and then leave the whole rest of the, you know, the lecture yet Alessio Fasano is one of my heroes. So yeah, for sure. That's that that's why I thought it was funny. If you claimed it. He seems to have relaxed a little bit over the years, he needs to get back at it. That is awesome. Um, let's talk a little bit about the whole section that you have on treatments, because you did a great job of summarizing different treatments that pharmaceutical companies different people have tried to do. I'm very keen to well, anyways, I'll let you get into it, because he did a great job of reviewing all of it and to show what has promise what doesn't what's there, what has failed in clinical trials, before we even begin to discuss the polyphenols because then the rest of your paper is about, I believe that this is probably the best mechanism. So do you remember some of the stuff that you have in the paper about a few of the different mechanisms that different pharmaceutical companies are looking at?Yeah, for sure. So they can kind of be broken down into two major classes. So I think of them really as patient focused versus protein focused and the patient focused therapies are going to be kind of your immunomodulators things that are affecting the individuals the individual's immune response, that inflammatory cascade through for example, Nexvax was a vaccine that was I think it got to phase two trials and then eventually was, was shut down. We have larazotide acetate, which is a zonulin inhibitor. That one is in I believe, phase three trials now, which is pretty exciting. And those that target the immune response. I also I have to mention my favorite, which is the hook worms. So a hookworm infection can actually mediate immune responses, then take down what would be this overactive immune response and celiac disease, immunosuppressive effects of hookworms have been.So we have looked at trying to use worms for Crohn's disease for the same for the same reason. How does it do it in celiac disease?So in celiac disease, it just dampens the immune response. And what they've shown is that in vivo, individuals who've been infected with hookworms have a decreased IL 15 release upon stimulation with gluten.Interesting. That's the thing where we always say that in third world countries, you don't see autoimmune diseases. A lot of us argued that as to why. Yeah, so that's probably my favorite that I haven't done. But then we have the the protein focused therapies, which I think the most notable are the enzymes. So if you're orally taking in an enzyme that will help break down gluten further, that's one that's been shown to be effective, also some antibodies that will bind to gluten and prevent its digestion. So it's kind of a similar mechanism to what I talked about with polyphenols and those protein focused are basically going to either break down or further sequester. gluten from digestion. .Yeah, you got into a little bit about how these proteins bind and how there's different mechanisms with polyphenols really quick. The nexvax, was that, was that ImmusanT? Do you know the company that was doing it?Yes,So years ago. So Bob Anderson is a guess is a PhD gastroenterologist out of Australia. I had hooked up with him when we were just beginning the whole concept of using polyphenols to treat IBS. And, and it shows how difficult it is to really take a concept. And take it all the way through to something you can get through the FDA because it was like 8, 10 years ago that he was working on this, and it started a company. And then when you said that I was reading your paper, I was like, oh, it didn't work. That guy put his life. I mean, put his heart and soul into it. And so shout out to Dr. Anderson, who really kind of, I think, hopefully his next version will be able to do this. So we can have a vaccine. Everybody's talking vaccines right now. So we'd love to have the old vaccine.It's a hot topic.That's awesome. You wanna ask anything about that? About all of that? Yeah. Man, you must be tired. Thanks, Ken. That was awesome. No, I find it incredibly interesting the way that you've had this pathway to to figure out what proteins are the biggest threat. I was surprised from what you had written specifically about hookworms. And I was just thinking about the, you know, those who who wouldn't have an inflammatory issue because they weren't wearing shoes. Isn't that how you transmit hookworms is through the soles of the feet?I do not remember my parasitology right now, do you know Charlene?I'm not sure I'm pretty sure they were orally administered, at least in the studies.I'm sure in the study they were. My version was the was the old version. We're gonna see if hookworms work here, everybody take your shoes off. That vat right there has placebos or that vat has hookworms just jump around and see what happens.So remember before we recorded and started this episode, we told you we'd leave all of the all of the mistakes in that joke didn't work. And that's fine. It happens occasionally.But I think it's really important because leading up to that you're discussing all these different ways that pharmaceutical companies are trying to do it and people are trying to figure it out use it's really not always like the hookworms oral ingestion, not soles of the feet. But I do think hookworms happen because you get exposed to it. So then this is when you propose why polyphenols. So now this is the peeling back where now you're going to discuss polyphenols. So looking at all those different mechanisms, why do you 30,000 foot view, why do you think polyphenols will be beneficial, and then we'll dial down to the different steps, you've got some great charts and steps A through F on how it works and some incredible science on everything. So why did you think the polyphenols would do this in the very, very, very beginning?So in the very beginning, it seemed like there was probably a pretty good chance that polyphenols would be able to be beneficial because we knew from those studies with using gluten as a fining agent in wine, that there would be an interaction between gluten and these polyphenols. And then we have sort of this added benefit of knowing that polyphenols are generally safe, you know, people consume them every day, as long as they're eating fruits and vegetables. And we know that they have these other beneficial effects for so for example, they have these antioxidant, anti inflammatory effects that are occurring when these compounds are not interacting with protein. So we know that they're already generally a pretty good thing. And protein polyphenol interactions are just kind of this natural phenomenon that we see all the time in many different contexts. So just starting out it seemed like it was probably going to be a slam dunk.That's awesome. All right now, oh, where was it page for this page 19. That little picture sums ups a lot of important things that little picture right there sums up about 15 or 12 pages of material. So this is the your graph here shows stepwise why you can demonstrate how a and then we'll get into this after you go through this but a large polyphenolic compound with more branches can do some of these things. So this is kind of the steps A through F on how these polyphenols may help us deal with gliadin. So on your first part right here, can you please explain the physical sequestration of native gliadins.So with native glutens that's going to be your gliadin before it interacts with any of your digestive enzymes in your gastrointestinal tract. So that would be the form of gliadin, that's going to show up in, for example, a slice of bread. So these are going to be higher molecular weight proteins that are fully intact and haven't been digested at all. And these are able to interact with polyphenols through a variety of molecular mechanisms. So we see a lot of hydrogen bonding, we see ring stacking, one of my earlier papers really gets into the weeds in terms of the types of bonds that are formed from but we see these interactions and the formation of this precipitate and solution. So if you were to combine a solution of polyphenols in a solution of gliadin, you would see it actually form a solid and start to fall out of solution, which is a pretty good indicator that there is a physical interaction going on. So it's kind of the first step. And we see that also with gliadins that have been digested by pepsin and triptan which are two digestive enzymes.What what polyphenol did you start with specifically, what type of polyphenols?So I specifically first was interested in Epigallocatechin Gallate, which is the primary catechin found in green tea. I was interested in egcg because because of its prevalence in green tea, and we know that it has all of these other beneficial effects, it was being studied, in terms of its anti obesity and anti inflammatory effects by another group at Penn State at the time. So it seems like the one to target and some of my later more applied work used green tea extract. So that would also combine other types of catechins and smaller phenolic compounds.Nice. We're gonna get into that and a little bit here. All right, then in your beautiful little graph here. Step two hydrolyzed gliadins.Yeah, so what I just mentioned hydrolyzed gliadins, that would be those which have encountered pepsin and triptan. So breaking those proteins down into smaller digested fragments. And we see the same sort of precipitation forming the same kind of haze formation when we combine those in solution.So basically, we're talking about a larger gliadin molecule versus a smaller one. Regardless, the polyphenols are going to suck up, grab it, and sink down to the bottom. What was that called in wine again? Would you consider this fining also, even though it's not in the wine industry? Can we use theIt is the same molecular mechanism. But it's, I mean, fining I think, refers more to the processing. But we do see protein and polyphenol interactions similar to this in a lot of different areas of science. So again, in wine, because it's sort of the root of this project, we see interactions between small prolene rich proteins and polyphenols in astringency. So like if you take a sip of red wine and you kind of get that drying sensation on your tongue, that's actually the polyphenols from the wine, precipitating your salivary proteins, which are also rich in prolene.So that was I always wondered that also. So okay, so quick question, which is interesting. So if it well, I'll save it for later because I want to go through the mechanisms first. So that's two mechanisms, but I got so many questions for you related to all this stuff. Then there's the aspect of digestive enzyme inhibition.Right. So um, this is actually I think one of the one of the really interesting parts of this study is polyphenols have been noted for anti nutritional properties and the prevention of protein digestion, and a few different studies in the past, showing that individuals have a high intake of polyphenols, they actually can sometimes have issues with protein absorption. So one of the reasons is the direct interactions with protein like we just mentioned, between the polyphenols and gliadin. But another is the fact that these polyphenols can directly inhibit the action of digestive enzymes through either binding directly to the enzyme and kind of changing the shape of the enzyme preventing it from being able to preventing it from being able to hydrolyze its substrate or binding in that same binding pocket for the enzyme and preventing the substrate from even getting in.So that's fascinating. So there's there is a little bit of a debatable thing because when working with scientists in the cattle industry, there's actually some data to show that when you give sheep and cattle large like tannins, they actually have improved nutrition and but they're ruminants and then people try extrapolates the ruminants over here. And then we've worked with some scientists that have actually said, well, the binding, if it binds to the protein, not necessarily the protease or the lipase, or whatever pancreatic enzyme it is, that when it gets since the actual large tannin does not get absorbed, it stays intraluminal, the body can digest the protein off, and then the tannin keeps going. So there's it's interesting because I think that there is some debate a little bit where like you have people like Anna Hagerman that are talking about how it can be an anti nutritional thing. And then you've got these other people in sports nutrition saying no, actually, you can improve the overall nutritional value of foods by taking it with a polyphenol. And so it's it's a fascinating area. And I think that it's kind of a moving target we have seen in clinic in my clinical practice, and in the studies that we've done, we've seen beneficial results using polyphenols. And I think that's why it can do some different things like work as a fasting mimetic molecule and things like that. That's That's really interesting. I did not know that it has the potential to bind to the digestive enzyme. I had not come across that before wild. So...Yeah, because enzymes are proteins. The next one, improved barrier integrity and transport and decreased transport. So um, there have been some studies that have shown in individuals with leaky gut or intestinal permeability, that polyphenols are able to just directly affect intestinal barrier function. And I showed in one of my studies actually, in our untreated controls that we saw an increase in barrier integrity, when we just use green tea extract, compared to the control, so in the absence of gliadin, we still saw an increase in transepithelial electrical resistance,Improved leaky gut, do you have a mechanism for that when it's not related to gliadin?Um, so in terms of improving it, when it's not related to gliadin, it's most likely just related to the inflammatory cascade. And, you know, the gut is kind of just always in flux, and always producing, you know, interleukin 6 810, just everything and kind of mediating that response, I think, can expose potentially some underlying permeability, that it can then reverse.I love that you say that because we talk a lot about other things that create intestinal inflammation like high fructose corn syrup, polyunsaturated fatty acids, like soybean oil, and things like that, that have been shown to create an inflammatory response. So you said something really interesting. We're talking about gliadin here, but you this also shows that it can help with the leaky gut, intestinal permeability, whatever you want to say, when it doesn't even it isn't related to gliadin it can actually do that related to the inflammatory cascade, and we talk a lot about inflammation on the show all the time. inflammation is good when you need it. Bad when it stays there all the time. And unfortunately, our diets I think that we tend to keep it inflamed, if you eat the typical, you know, American diet, the sad diet, you're gonna you're gonna have an inflamed gut, you need to protect it. Definitely. And you haven't gotten to zonulin yet have you?We talked about Zonulin a little earlier.No, like during during the cascade that you had written down with your hand. The reason why I say that is because you had long before in conjunction with the leaky gut protection. You had mentioned that zonulin contributes to leaky gut. And since we had mentioned it earlier, and he hadn't put it on there, they're probably controlling the, or keeping the decrease of zonulin, after having enough polyphenols would also lend toWell, now that he brings it up. So you wrote that gliadin binds to myd88, which ultimately releases the zonulin. So does it prevent the binding to the myd88? Is that how it prevents zonulin from from being released?We don't know the precise mechanism in terms of what interactions it's actually preventing. So where it's really targeting that inflammatory cascade, it would make sense based on our data, that the polyphenols are sequestering the gliadin and preventing it from binding to anything else. But in terms of studies where we actually pinpoint that mechanism, those haven't been done yet. So I think it would be really interesting to do some of this either in vitro or ex vivo if we were able to get tissue cultures to see how that affects really the zonulin release because that's kind of the the linchpin in that mechanism.So that's fascinating. So I've had you know, I've always I treat a lot of small intestinal bacterial overgrowth SIBO patients and I will check them and they will have increased levels of zonulin. I assume it's related to the bacterial inflammatory cascade and we treat it and it goes down. Treat them with Atrantil and it goes down. And I'm assuming it's I got rid of the bacteria, but you just brought up something interesting. There may be something more nuanced going on.Or SIBO I mean a lot of a lot of different options.Yeah. So that's, I think that's, that's another angle. It just shows how much I think there's so much cool chemistry, cool physiology, cool applications of this, that you're that you're really tapping into. And you're, you're bringing up your own questions, you're gonna have a long career chasing your own thoughts. So. And then, we already talked about the anti inflammatory activity, NF Kappa beta, and things like that, that you basically discussed, which is the overall decreasing of the inflammatory response. And then the final one that you discuss in this in this in this figure is the transglutaminase downregulation. Can you explain that that one I was struggling with.Yeah, so that actually is from a really recent paper by a group out of Louisiana State University. And they found that when treating intestinal cells in vitro with Coco polyphenols, they saw a down reveal a down regulation of tissue transglutaminase. So when we have this exposure of gliadin, to our intestinal cells, transglutaminase is released kind of as a response to epithelial damage. It's an enzyme that is found in everyone's body that's associated with wound healing. So when the intestinal when your intestinal barrier is kind of infiltrated by intestinal epithelial lymphocyte, intestinal lymphocytes, sorry. When you see that infiltration, and that damage that's occurring, that's when transglutaminase is released. And what they found in vitro was that we're not seeing that release of transglutaminase when polyphenols were added to that culture.That's super cool. You probably don't have a direct MLA on that yet, but it's definitely been noticed as a as a decrease. Is that what you're saying?Right, yeah.Okay. Now that that's very, very cool, though. I don't think I'd ever heard that before at all.No, that is really cool. And the mechanisms that how you're going to all of this is just absolutely incredible. Alright, so let's dumb it down real quick, for me. I need my prolene and my saliva. And now I understand why, so can you tell me how fat...so like if I eat a ribeye and then take a big, bold Cabernet? Why the Cabernet doesn't have that astringency while I'm eating a fat I've always wondered...Yeah, so fat will coat your tongue. And it's basically creating a layer between the proteins that are in your saliva and inhibiting that binding.So it's, it's making the tannin just slide over the prolene is what you're saying?Um, yeah, you could explain it that way.Well, that's, I'm gonna explain it that way to myself. I'm not gonna get more complex. I'm just gonna go you're just doing this to let it slide over. I liked the way she said, "you could do that."Alright, so in theory, we have done I mean, it's, it's not fining because it's the but but you need to come up with your own term when when polyphenols bind gliadin and sink to the bottom. So shining, Charlene fining and it's Charlening. So when you're Charlening gliadin down in there and then if I take so if I put a bunch of gliadin in this cup and then I put a bunch of polyphenols in there and it it Charlenings it down Charlenings, can I turn that into a verb? Yeah, you did. You just did!So when I'm Charlening the gliadin to the bottom of the cup, and I mix it up and I swallow it. This is the other concept I'm trying to think of does the body then it goes down. I don't feel the astringency because it's already bound to the gliadin or whatever. It's I'm not getting that but will the body then break off? Will the enzyme since the polyphenol is tied to the gliadin? Will my body break off that Charlening molecule? In other words, will it can it still digest the protein that is attached to it?So in terms of whether it can still digest the protein, our data says that it will not so doing an in vitro digestion of polyphenols and gliadins that have been sort of pre combined before all of the pH fluctuations before the introduction of pepsin and trypsin. We've found that that complexation will prevent The digestion of gliadins of native gliadins. And it will prevent the formation of the smaller molecular weight fragments that stimulate the inflammatory response.So since it binds so strongly to the prolene, glutamine aspect, if you have a protein that doesn't have that, do you think that there will be less affinity and it will come apart?Well, that's definitely something we're interested in, in looking at. Now that I have some grad students working on this project, we're really interested in seeing how kind of the matrix effect of everything else in the gut can affect these interactions and affect the stability. So one thing that I think suggests that we'll still see some success with this nutraceutical treatment is the fact that polyphenols generally have a greater affinity to bind to proteins that have a high frequency of prolene. And the high frequency of prolene that we see in gliadin is is fairly unique. We don't really see that much in other food proteins. So it's something we'll need to investigate, but there's definitely a chanceWhat are some other high prolene foods that we typically eat?High prolene foods that we eat? I think you got me on that one. But in terms of the kind of major food proteins that we study, in the lab, so I remember doing some sort of preliminary work with like beta lactam globulin and some casein when I was in grad school. And just to kind of look at precipitation, those definitely have less prolene than than gliadins do. In terms of others that have high amounts of prolene, I'd have to look into that. I remember looking once as to why everybody did why there's a lot of soy issues. And I did see that soy has high prolene compared to other proteins. And so I'm wondering if that's one of the reasons why a lot of people have issues with soy also. I don't know,I that's definitely something that's that's worth looking into. Because it is the high prolene content that kind of gives gliadin that unraveled structure that makes it difficult to break down enzymatically. That's definitely something to look at, but not something I have I've heard or read.You've been slacking CharlenePoor CVs only 17 pages long.You know, you sit there you, you come up with the term Charlening, and you're just resting on your laurels making money off that Trademark. All right. Now my favorite, favorite part of this whole thing you said in your article studies into mechanisms have shown phenolics with large branching structures with greater potential interaction have greater affinity for interacting with gliadin. So that's something that a lot of people don't really understand is that these polyphenolic compounds come in varying shapes and sizes. I this is I'm setting this up, because the scientists that we've been working with in South America, the quebracho Colorado is one of the largest stable polyphenols that we the original research I was doing is because it's both acid stable, and its basic stable, which means it can stay intraluminal in the in the intestine, and then the scientists we've worked with one of them in an in vitro digestion showed that when this becomes fermented, in other words, with our microbiome, that it actually she did a gas chromatograph and showed all these different molecules that came off, one of them being egcg, and other one being quercetin and another one being rutin. And you're like, holy cow, wait a minute, these large building blocks actually have all these smaller phenolic molecules in it. And all the studies have been done on smaller phenolic molecules, because the prior studies were done on that. And you're going to grab a molecule that's already been done. I forgot his name but the but the gastroenterologist that uses egcg to look at ulcerative colitis, and then that guy, because somebody else did it, and that's the proof of concept. What is really interesting is this whole science is using these large if I gave you the largest, most hydroxyl bond, you know, molecule, would this be the thing that would work that I guess your paragraph implies that,Yeah, so it's actually really interesting. And some studies that I've completed that we're kind of working on getting out there at the moment, sort of take this idea of size versus actual shape. So when we talk about polyphenols and their and their structure, we're taking into consideration the molecular weight, but also the branching like you mentioned. So if we compare molecules like Thea Flavin, which is found in black tea versus egcg, which is found in green tea, they have relatively comparable molecular weights. But egcg has this hydroxylation that almost makes it from like arms. And it has this more flexible bendable structure.You lost me though. Would you show that one more time? What does it do?Yeah. So it kind of has these arms that are almost able to wrap around a protein whereas Thea Flavin has, if you look at the structure of this Benzotropolone ring, which is just as large, bulky, sort of ring structure, and it doesn't have sort of that same flexibility as egcg has. So even though Theo Flavin actually is a little bit larger, egcg is able to bind better. So it really comes down to the structure dictating the function of the molecule, which kind of brings it to my lab and my fascination with all of this the food structure and function lab. Yeah, figuring out how structure can affect the function of these molecules with...Oh! That's why you called it that. Food structure and function. Your website. I was like, that's an odd name for website, foodstructureandfunctionlab.com. And now it makes sense, not just the food, or the structure, but it happens to be that the two combine to make a function.Those are really interrelated and biochemistry andFood structure function lab. Sorry, I want to make sure everybody hears that food structure, function lab.comStructure and function lab. Okay just say it one more time.Foodstructureandfunctionlab.comThere we go. Sorry to interrupt. I just want to make sure that peopleNo you're fine. But yeah, conceptually, that is something that I just think is so fascinating how the structure can really affect the function in terms of health. SoSo as a, butt doctor, the thing that's going to blow, take that all up to another level is how the microbiome is involved with us, then we're, like, everything you're doing is fascinating. It's so cool. And then you start fermenting it and seeing what happens, and some pretty incredible magic happens. SoRight, yeah, so fermentation, but then some of the work that I did, during my postdoc at Rutgers University, we were looking at alternative mechanisms for polyphenols to affect the gut microbiome, because we saw with, um, I believe it was cranberry polyphenols, as well as Grapeseed, extract someone before me, and found that supplementation of those polyphenols to an individual with diabetes resulted in the increase of this growth of akkermansia ophelia. And so we're trying to look at how this can why this happens, you know, like, what is the mechanism? And so one of the things that we really got interested in was the potential for polyphenols to act as radical scavengers in the lumen. So whether they're being broken down by the gut bacteria, whether they're scavenging radicals, whether they have an antibiotic capacity, I mean, there are so many options, and it's so fascinating. So, yeah, sorry to go off on that tangent,TThat's pretty much the world I live in because I see my goal. What we have seen through fecal studies, actually, is that when my patients take a either a diet large and polyphenols, or they supplement with Atrantil we have seen an increase in microbial diversity. And then once you have an increase in microbial diversity, you start having different species of bacteria which can do these beneficial things like the anti diabetic, anti obesogenic and then you have the anti. And then people are now looking into that. And that's sort of this whole new field of science called the postbiotics. It's like, what does the so we're almost describing that these become prebiotic, like, we're just something that is not digested and then your own microbiome, but what we're seeing is, is that it's not a one to one, you have to have a diverse microbiome to get the full benefit of these polyphenols. So you can have the structure and function but you also have to have the ability to produce these postbiotics, like have you ever heard of a molecule called urolithin urolithin a urolithin B, you know, things like that. Lactic acid gets, you know, kicks off and we know that that helps, you know with apoptosis and Mitophagy and there's a lot of there's a lot of stuff to uncover. This is a lot of really cool things. What do you think? Alright, so just sum this up. Sorry about that. We covered so much material. So to sum up your whole paper here and in just a couple sentences, because there's a lot that we just talked about, and I want to hear it in your words. How would you describe what you just what we just talked about in just a couple sentences?So overall, we are focusing on developing a nutraceutical approach to treating celiac disease via the natural phenomenon of protein polyphenol interactions, and keeping gliadin from being digested and being recognized by the immune system.She did it in one sentence Ken. Yeah she did. Wow. All right, what's your lab gonna do next? What are you guys working on?We are continuing to pursue this project. It was kind of on a hiatus as I did my postdoc working on a different project. But now that I have my own lab, but I have a couple of graduate students who are really targeting that sort of structure and function angle, we're looking at extracts from different polyphenol rich foods for their ability to basically elicit the same effects that I observed with green tea extract. And we're also trying to kind of target those downstream mechanisms that I discussed in the paper. So what is the impact of polyphenol supplementation on for example, the activity of tissue transglutaminase? What is the impact on the recognition of these proteins by antigen presenting cells? I'm kind of trying to go downstream and sort of look at this. The potential of polyphenols from really every angle of celiac disease.That's awesome. You said you have two graduate students working for you right nowI actually have four right now. Yeah, I have a few that are working. I have two that are working on the celiac disease project. And then two more that are working on another project based on protein polyphenol interactions. We're looking at using novel plant proteins as delivery systems of anthocyanins. Oh, wow, that's awesome. Can you do me a huge favor and subtle debate between me and Eric? Can you just take two of those and have one of your graduate students swallow hookworms have the other one just walk around on hookworms to seeWe haven't even had a hiatus to have this debate.I have a student who an undergrad who really wants to work in my lab, so I'll pitch that project to him.Poor undergrad doing anything. to get into graduate. Hookworm internship. Nice. Well, Dr. Charlene Van Buitin. Thank you so much PhD as Assistant Professor of food science and Human Nutrition at Colorado State University. I can't thank you enough for coming. Oh, yeah. Without I want to repeat your your website foodstructureandfunctionlab.com correct? Everything will be listed in show notes will have links to your study as well as your own personal website and Ken, any closing remarks?Your social media hashtag, there's no way you're as smart as I am. Do you have any social media or anything? Do you want to get out there? I'm on Twitter, cbvanbuitin. If anyone has questions or is interested, I don't share that much science on there. Mostly insight to working in academia. But yeah, that's that's really all I'm on.So if you want hard hitting political opinions. Go to her Twitter account. Not at all. Thank you so much. Don't go anywhere once we wrap up the show. But gut check project fans, that is going to be episode number 52. Be sure and check show notes. So you can connect with Dr. Van Buiten. And, again, if you have anyone in your life or yourself suffer from celiac disease, we think that this information could be of just huge, great consequences for you and your family. 100% and this is why we do this this is we get an opportunity to meet brilliant people like you, thank you for taking the time to do this. And hopefully this will this will get somebody to call you lab. Hopefully we'll be able to do some sort of collab, I would love to collaborate with your lab. We can we'll talk more about that. But maybe another scientist goes, Oh, this is a little piece I was looking for. This is how we help each other as a community. I'm a clinician, you're a bench researcher. I'm going to apply whatever you tell me and see if it works and just thank you for doing everything that you do.Thanks. Thanks so much for having me.Absolutely. That's episode number 52. We'll see y'all next time. Like and share. See you next time. Bye bye.

Nikki and Matt discuss gut health, gut permeability & the hormone Zonulin. When we add toxins to our bodies through food, environment, and stress, it is creating an overproduction of the hormone Zonulin. Zonulin is a protein that modulates the permeability of tight junctions between cells of the wall of the digestive tract. These toxins and stressors are causing permeability in our gut and leading towards an inflammatory response. When we increase inflammation, we increase our immune response which is leading to autoimmune conditions. Learn about ways to control this response and improve our health by removing the toxins in and around us. About Nikki Burnett Nikki works with ambitious professionals to help them overcome hidden barriers to both health and success. What many people don’t realize is challenges such as chronic stress, brain fog, low energy, and stubborn chronic issues frequently have their root in unhealthy foods and unknown inflammatory conditions. I help people tailor their food to their unique biochemical makeup and lifestyle needs so they can feel great, thrive, and do more of what they love. Functional nutrition is based in the science of functional medicine. The goal is to understand the body through functional lab testing, genetic testing, environmental factors, stress, and lifestyle. Nikki works with a number of different conditions including: • Fertility (men & women) • Hormonal balance (men & women) • Gut dysfunction • Autoimmune conditions • Blood sugar balance • Cardiovascular health • Weight management • Nutrigenomic analysis • General health & wellness • Canine nutrition Nikki Burnett, MS MNT CNTP Functional Nutritionist Training through The Institute for Functional Medicine Taste Life Nutrition 303.929.8926 Nikki@TasteLifeNutrition.com TasteLifeNutrition.com

In 2000 researchers discovered a molecule called zonulin that is created in the gut when gluten is present and triggers intestinal permeability (aka leaky gut)--even in people who do not have Celiac Disease. Listen in this week as Dee discusses zonulin, its role in the body, and how it may be affecting your health.

Inspired by many listener questions, this episode gets into the nitty gritty between gluten sensitivity and celiac disease. WTF is the difference? Is there one? Listen in as Erin unpacks these questions, plus the best ways to test for it and how to determine if you should go gluten-free. You won’t be wondering if you “just” have a gluten sensitivity after this episode! And hey, if you know someone with celiac disease, gluten sensitivity, or they’re unsure if they have it, don’t hesitate to share this free resource if you think it could help them out! In this episode: -Inspo behind the topic of today’s episode [3:39] -Navigating gluten sensitivity at restaurants [7:07] -The spectrum of gluten intolerance [12:11] -The vastly overlooked factor for triggering a celiac response [14:03] -What to do if you get a gluten/celiac flare up [15:47] -Epigenetics, and what does this mean if you have the celiac gene? [18:23] -What actually happens in the gut with celiac disease [22:36] -Are there differences in symptoms with gluten sensitivity & celiac? [24:52] -The most common area of celiac destruction [27:33] -Tests to use to determine gluten sensitivity [29:30] -What the Wheat Zoomer test can tell you beyond just gluten sensitivity [34:18] -Zonulin: one of the mechanisms for inducing leaky gut [36:41] -Can you ever reintroduce gluten again? [40:36] -Should you eat gluten-free foods if you are NOT gluten intolerant? [43:56] -Choosing to go gluten-free: is it for restriction or for expansion? [45:11] Resources mentioned: Wheat Zoomer & more functional lab testing https://www.erinholthealth.com/tests-and-consults Blog: What to Do If You Get Glutened https://www.erinholthealth.com/erin-holt-health-1/2016/10/6/what-to-do-if-you-get-glutened Organifi supplement powder (enter code FUNK for 20% off your order) https://www.organifi.com/FUNK/ Listen: Ep 121: The Gut-Skin Connection https://www.erinholthealth.com/funktional-nutrition-podcast/2020/10/20/episode-121-the-gut-skin-connection-part-1 BioKult Boosted probiotic supplement (3/9/21: NEW CODE! save 15% off your entire order with code FUNK15) https://www.bio-kult.com/bio-kult-boosted/p9 Follow Erin on Insta https://www.instagram.com/the.funktional.nutritionist/

本集主題：「SIBO，隱「腸」危機：終結SIBO小腸菌叢過度增生，改善腸漏、血糖、內分泌失調、自體免疫疾病」新書介紹 專訪作者：歐瀚文 醫師 Ouya Ou 內容簡介： 台灣第一本完整揭露SIBO小腸菌叢過度增生的臨床療癒專書 ──醫師、營養師的臨床案例醫療實證── 錯誤的飲食習慣，最終將導致免疫系統失衡 腸道，是萬病之源！ 貧血、憂鬱、胃腸疾病、紅斑性狼瘡、荷爾蒙失調、甲狀腺炎、纖維肌痛症等……這些貌不相關的種種症狀，其實一切都是源於──小腸菌叢失衡在作祟！ 大腸可以做大腸鏡，小腸卻是一個神祕難解的地方？ SIBO（Small intestinal bacterial overgrowth）並不會傳染，卻成為現代社會的流行病！ 「到底什麼是SIBO？」當腸道中「非致病菌菌叢」過度增生，就會刺激體內分泌解連蛋白（Zonulin），進而解開緊密結合的腸細胞，而造成腸漏（Leaky Gut），並衍生出一連串的致病危機，種種貌不相關的種種症狀，一切源頭都指向──小腸菌叢過度增生。 從飲食自體營養療方，簡單的7日腸道修護食譜，讓人達到長期的腸道健康維護，恢復全身的健康狀態，進而改善自體免疫系統！ ➤SIBO自我快篩檢測，看看自己的「關鍵腸指數」： □ 腸胃道總是不舒服，一緊張就容易拉肚子？ □ 腹瀉／水樣便與便秘/／硬便交替出現？ □ 經常發生胃食道逆流？ □ 儘管胃口很好，但是增重困難？ □ 經常莫名感到焦慮、沮喪，且睡眠品質不佳？ □ 臉上有不名的紅斑、痤瘡？ □ 早上起床總是肌肉僵硬，必須躺在床上十幾分鐘身體才能緩慢移動？ 小心！「腸指數」過高者，可能就有小腸菌叢過度增生（SIBO）的問題。 ➤隱「腸」風暴──首推4R腸道修復計畫 4R腸道修復計畫，遠離貧血、大腸激躁症、僵直性脊椎炎和情緒失調症狀 自體免疫疾病形成的原因有三：腸胃道、荷爾蒙和環境毒素。依照醫囑確實執行4R腸道修復計畫，改善SIBO的腸胃道問題，避免環境與荷爾蒙毒素，從根本上遠離免疫系統失序的威脅，才是「腸」保健康之道！ ➤從「腸」計議──七日營養食譜，根治SIBO零死角！ 「餵養人體、餓死細菌」（Feed the person, starve the bacteria.），由裡到外擺脫疾病威脅！ 本書提供七日腸道修護食譜，針對不同飲食習慣，區分兩階段的控制方法，並舉出飲食範例，可以藉此延伸出一至三個月的飲食菜單。不論是作為主要治療或是輔助治療、預後修復，都可以自行延伸應用。 作者簡介：歐瀚文 醫師 ◎學歷 美國西方州立大學功能醫學碩士 美國馬里蘭大學整合醫學博士 ◎經歷 林口長庚紀念醫院醫師 臺北榮民總醫院醫師 臺北市立聯合醫院醫師 家庭醫學科醫師 美國功能醫學協會認證醫師 美國抗衰老醫學協會認證醫師 瀚仕診所團隊醫師 ◎現任 IFECTW功能醫學教育中心講師 瀚仕診所醫師 ◎理念 找出疾病的根源，治療病因而非症狀，從整合以及系統性的角度，為將來的醫療系統提供不同的突破方向

Leaky Gut oder durchlässiger Darm ist wahrscheinlich weiter verbreitet als man denkt. Du erfährst in diesem Interview, welche Ursachen hinter einem Leaky Gut stehen, was für Symptome darauf hindeuten und vor allem auch, wie du es diagnostizieren lassen kannst. Vilmos Fux betont die Wichtigkeit eines ganzheitlichen Ansatzes bei der Therapie des Leaky Gut, indem er erklärt, welche Faktoren alles eine Rolle spielen dabei. Hast du Fragen an Dr. Fux? Dann stelle sie gerne unterhalt der Folge in den Kommentaren, er wird sie gerne beantworten: Bücher von Dr. Vilmos Fux https://www.amazon.de/Die-Klinik-Glutenintoleranz-Erwachsenenalter-retrospektive/dp/3639858646/ref=sr_1_1?__mk_de_DE=%C3%85M%C3%85%C5%BD%C3%95%C3%91&dchild=1&keywords=vilmos+fux&qid=1602751216&sr=8-1 https://www.amazon.de/Keto-Info-Glutenfrei-Sojafrei-Wissen/dp/3741280658/ref=sr_1_1?dchild=1&qid=1602751262&refinements=p_27%3AVilmos+Fux&s=books&sr=1-1&text=Vilmos+Fux Zuckerquiz: https://www.gruber-ernaehrung.ch/zuckerquiz Kostenlose Darmglück Facebook Gruppe: www.gruber-ernaehrung.ch/facebookgruppe Darmglück Online Kurs https://training.gruber-ernaehrung.ch/darmgluck Hast du Fragen an mich? Oder Rückmeldungen zum Podcast? Dann hinterlasse mir gerne eine Voicemail! https://www.gruber-ernaehrung.ch/voicemail Instagram Profil Julia Gruber: https://www.instagram.com/juliaelisabethgruber/ Shownotes zu dieser Folge: https://www.gruber-ernaehrung.ch/108

Interleukin-10 and Zonulin Are Associated With Postoperative Delayed Gastric Emptying in Critically Ill Surgical Pediatric Patients: A Prospective Pilot Study: JPEN November 2020 (44.8) In this podcast, Editor-in-Chief Kelly A. Tappenden, PhD, RD, interviews Enid E. Martinez, MD on the article “Interleukin-10 and Zonulin Are Associated With Postoperative Delayed Gastric Emptying in Critically Ill Surgical Pediatric Patients: A Prospective Pilot Study” published in the November 2020 issue of JPEN. https://doi.org/10.1002/jpen.1874

Kyal Van Der Leest is a Qualified Nutritionist, a student Naturopath, Biohacker and founder of LVLUP Health. In this episode, Kyal shares his health journey and motivations for creating the LVLUP Health and their peptide supplements. He gives an overview of the healing peptide Body Protection Compound BPC-157, and the novel ‘Zonulin antagonist' AT1001 Larazotide Acetate. We also talk about the environmental impacts on health and a way forward with integrated health care and strategies that are powerful for optimising health and healing. Find more information about Lvlup and Kyal here: http://www.instagram.com/lvluphealth http://www.facebook.com/LVLUPHealth http://www.lvluphealth.com.au/

Angela is a Nutritional Therapy Practitioner in an Integrative Medicine Clinic in Rexburg, Idaho. She specializes in helping people understand the connection between nutrition and the imbalances they are experiencing in their bodies. With over 13 years of experience, a son on the Autism spectrum, and her own journey with Lyme disease, she teaches people how to support the foundations of health through a nutrient-dense, whole food diet. Angela offers nutritional assessments and personalized supplement plans tailored to bio-individual needs. She uses a holistic approach. and walks her clients through lifestyle modifications that address stress levels and discovering things in their environment that may be getting in the way of achieving health goals.   LINKS:   References: Role of insulin. insulin | Definition, Structure, & Function www.britannica.com/science/insulin What is CRP. C-reactive protein (CRP) test: High levels, low levels, and normal range www.medicalnewstoday.com/articles Zonulin and gluten consumption. Zonulin, a regulator of epithelial and endothelial barrier functions, and its involvement in chronic inflammatory diseases www.ncbi.nlm.nih.gov/pmc/articles Types of fat and their influence on gut health. Gut Mucosal Proteins and Bacteriome Are Shaped by the Saturation Index of Dietary Lipids www.ncbi.nlm.nih.gov/pmc/articles Whole versus processed carbohydrates in relation to Microbiome composition. Comparison with ancestral diets suggests dense acellular carbohydrates promote an inflammatory microbiota, and may be the primary dietary cause of leptin resistance and obesity www.ncbi.nlm.nih.gov/pmc/articles   Connect with Angela: www.patternforhealth.com Instagram: @angelagroverntp Facebook Page: Pattern For Health Nutritional Therapy   Connect with Zane: Join my Hunger Hunt Feast Facebook Group Questions? You can email your questions to zane@zanegriggs.com. Connect with me at zanegriggs.com or on Instagram @zanegriggsfitness   QUICK EPISODE SUMMARY: About Angela Grover 3 common issues linked to poor lifestyle choices The food first approach What is a whole food? Processed grains Connecting diet with digestive issues and joint pain Food allergy vs. food intolerance The impact of sugar on health Low quality fats The hateful 8 The difference between healthy and unhealthy fats Red flags in lipid panels Ideal triglyceride ranges Visceral fat, subcutaneous fat and hormone balance Vegetables and digestion Brush border enzymes Genetics plus environment equals health Helping manage auto-immunity Managing stress levels

In this episode of Causes or Cures, Dr. Erin Stair chats with Dr. Alessio Fasano about the Hygiene Hypothesis and its connection to our guts, microbiomes and chronic inflammatory diseases. The Hygiene Hypothesis is a proposed explanation that states that improved hygiene in an industrialized world and less exposure to infectious agents ( bacteria & viruses) has led to an increase in chronic inflammatory conditions. ( This is why some supporters of the Hygiene Hypothesis will tell you to take your kids to a farm or play in the dirt.) In this episode, Dr. Fasano discusses how this hypothesis relates to a leaky gut and how our modern way of life may affect our microbiome ( bacteria that live in our gut) in a way that puts us at risk of developing a chronic inflammatory condition. He will discuss the 5 pillars that he believes need to be in place for this to happen, how probiotics and gluten relates to this, and ways we can improve leaky guts. Dr. Fasano is a pediatric gastroenterologist and researcher. He is a professor of pediatrics at Harvard Medical School and professor of nutrition at Harvard School of Public Health. He is the director of the Center for Celiac Research and Treatment at Mass General for children and co-director of the Harvard Medical School Celiac Research Program. He's the director of the Mucosal Immunology and Biology Research Center, where he oversees over 50 researchers and staff. Dr. Fasano is credited with discovering Zonulin, a protein responsible for regulating intestinal tight junctions ( and he explains this in the podcast) and he is the author of over 300 peer-reviewed publications. He is considered a world expert on Celiac disease and is in the top 1% of scientists cited worldwide. To get in touch with Dr. Erin Stair, please visit her website, Blooming Wellness.To follow her on Instagram, click here.To find her on Twitter, click here. To follow her health page on Facebook, click here. To read or listen to her new comedic parody on the wellness industry, Yours in Wellness, Krystal Heeling, click here.

Do you suffer from anxiety, depression, brain fog, ADD/ADHD, memory loss, headaches, fatigue or migraines? You could have a leaky brain. Dr. Armitstead will explain how a leaky brain is an inflamed brain, how toxins cross the blood brain barrier to cause this inflammation and what steps to take to heal the blood brain barrier. One of the main toxins is glyphosate (Roundup) found in lots of different packaged foods. Learn how to avoid glyphosate, what eggs are healthier to eat than organic eggs and more!Description notes:Fasano, A. Zonulin, regulation of tight junctions, and autoimmune diseases https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3384703/Find out what foods contain glyphosate - https://detoxproject.org/Organic Egg Brand Scorecard https://www.cornucopia.org/scorecard/eggs/

There have never been any studies on leaky gut and Hashimoto’s disease but now we have a new study on this connection. Leaky gut was something rejected by conventional medicine despite the fact that papers on leaky gut date back to the 1970s. For many years functional medicine practitioners have been testing for it and treating it which has helped many patients overcome their chronic illnesses. There are currently over 500 published scientific papers on leaky gut so there is no doubt it exists. Before we get to the new paper, there was an interesting paper published in 2004 which looked at the gut barriers of patients with Hashimoto’s disease. The paper is entitled “Ultrastructural changes in enterocytes in subjects with Hashimoto’s thyroiditis” by Sasso et al. The authors biopsied the small intestine of patients with Hashimoto’s disease and compared the microvilli to healthy controls. The results showed that patients with Hashimoto’s disease did in fact have structural changes in their microvilli which are the finger-like structures that line the gut barrier. Healthy microvilli are required for proper absorption of nutrients as well as preventing unwanted particles from entering the blood stream. These patients with Hashimoto’s disease had abnormal looking microvilli under the microscope compared to normal looking microvilli of the healthy controls. The authors also performed a lactulose/mannitol test which is used to assess gut permeability. The results showed that the patients with Hashimoto’s disease had abnormal lactulose/mannitol test results indicating abnormal intestinal permeability. Now let’s cover the new paper on leaky gut and Hashimoto’s disease entitled “Children With Hashimoto’s Thyroiditis Have Increased Intestinal Permeability: Results of a Pilot Study”. The authors begin by discussing the connection between increased intestinal permeability (IIP) and autoimmune diseases. Zonulin is a compound that controls the tight junctions in the gut barrier which are involved in movement of nutrients in and out of the gut. The higher the zonulin levels, the more severe the increased intestinal permeability. Higher zonulin levels have also been found in patients with autoimmune disease and in those leading up to the onset of autoimmune disease. How was the study done on Leaky Gut and Hashimoto's Disease? 30 children and adolescents with Hashimoto’s disease and 30 age, gender, and BMI matched patients with congenital hypothyroidism. Blood tests included zonulin, TSH, free T4, anti-TPO antibodies, and anti-TG levels. What were the study results? Serum zonulin levels were significantly higher in the subjects with Hashimoto’s disease compared to the control group. Free T4 levels were higher in the control group but differences in TSH levels were not statistically significant. Anti-TPO and anti-TG antibody levels were higher in those with Hashimoto’s disease as we would expect. Higher zonulin levels correlated with higher thyroid medication dose (levothyroxine). Zonulin levels did not correlate however with anti-TPO or anti-TG antibody levels. Author Discussion and Conclusion Increased intestinal permeability is a key component of autoimmune diseases. The tight junctions in the gut are key regulators of not only nutrient absorption but also the immune system. Increased zonulin levels are linked to aging and obesity so with our population continuing to become more obese, this may be one of the key factors in the increased incidences of autoimmune diseases. Patients with Hashimoto’s disease need more thyroid medication based on their zonulin levels which may indicate the severity of the disease. The authors do point out that this pilot study is limited due to the small sample size and because the control group wasn’t healthy. The authors conclude, “Higher zonulin levels in children and adolescents with Hashimoto’s thyroiditis suggested increased intestinal permeability in these patients...

Om läckande tarm, tarmpermeabilitet och ämnet zonulin. Du får en kvart att lyssna på i bilen, på din promenad, eller på tåget. Så här gör du:   Lyssna på din dator Antingen kan du lyssna direkt här på bloggen genom att trycka på den grå playknappen i respektive avsnitt, dvs längst ner här i inlägget (alla avsnitt hittar du här: http://4health.se/category/podcast)Eller så kan du gå in i iTunes och söka 4health. Då … läs mer

If you’re struggling with uncomfortable symptoms like gas, bloating, joint pain, fatigue, headaches, or skin issues, leaky gut could be to blame! Tune in to today’s podcast episode as JJ talks all about leaky gut, including what it is, how it’s triggered, and the symptoms that can result. JJ also explains what you can do to feel better again, including foods to avoid and gut-healing foods to incorporate into your diet, as well as the supplement and lifestyle shifts that can go a long way toward improving gut health. Find out the simple action steps you can put into place today to start repairing your gut!   Freebies From Today’s Episode Get JJ’s free 7-Day Stop, Drop & Swap Challenge by going to jjvirgin.com/leakygutsyndrome.   Main Points From Today’s Episode Tight junctions in your gut keep food and gut contents where they should be. With leaky gut, tight junctions begin to weaken and allow particles of partly digested food, waste, and toxins to escape into your bloodstream. Leaky gut can trigger symptoms like gas and bloating, joint pain, fatigue, headaches and skin problems. Leaky gut has also been shown to be a big trigger for autoimmune disease. To heal your gut, start by dropping the foods most likely to cause food intolerance and swapping them for healthy, tasty options. JJ also shares the top supplements that can help, which you can take individually or in one convenient dose of JJ Virgin Leaky Gut Support.   Episode Play-By-Play [0:32] Busting the myth that leaky gut isn’t real [1:16] Listener shout-out [2:38] The science behind leaky gut [3:11] What is leaky gut? [4:35] A common example of how leaky gut can occur [5:55] Symptoms of leaky gut [6:13] The link between leaky gut and autoimmune disease [6:36] What is zonulin and how is it related to leaky gut? [7:26] Why JJ recommends dropping gluten [8:36] How stress can contribute to leaky gut [8:55] Other leaky gut triggers [10:02] How to tell if you have leaky gut [11:00] Testing for leaky gut [11:52] JJ’s experience with food sensitivity testing [13:19] How JJ started swapping the foods most likely to cause food intolerance [14:47] Step 1: Start with The Virgin Diet [15:22] JJ’s top gut-healing foods [16:45] Supplements that can help with leaky gut: l-glutamine [18:11] How N-acetyl glucosamine can be helpful [18:32] The benefits of DGL (deglycyrrhizinated licorice) in healing your gut [18:57] Slippery Elm creates a soothing barrier that can promote healing. [19:29] Quercetin has been shown to help seal the tight junctions in the gut. [20:53] The incredible impact that healing your gut can have on your symptoms [22:20] Next steps for healing your gut   Mentioned in this episode: 7-Day Stop, Drop & Swap Challenge Free tapping eBook Yourlabwork lab testing The Virgin Diet by JJ Virgin Breakthrough Food Intolerance Online Program JJ Virgin Omega Ultra (fish oil) JJ Virgin L-Glutamine Powder JJ Virgin Leaky Gut Support Subscribe to Reignite Wellness with JJ Virgin Become part of JJ’s community JJ Virgin Official Facebook page JJ Virgin on Instagram JJ Virgin on YouTube

In this episode, Dr. Hartman of Richmond Integrative and Functional Medicine shares part of his, and his family’s, story that led him to pursue functional and integrative medicine training and to open his functional medical practice. He shares how adopting their children and handling the challenges of raising kids with special needs led to significant lifestyle changes and to a questioning of his own approach to practicing medicine. He also shares a glimpse at some of the dramatic changes that he and his wife observed in their children’s health and developmental progress. In the second part of the episode, he addresses the question, “What is integrative and functional medicine?” Many people have begun to hear about it, but often still have questions about what it really means and how it is different, and similar to, conventional medicine. He explains that functional and integrative medicine is a patient-centered, systems approach that seeks to stretch beyond treating  and managing symptoms to discover the root causes of disease. He discusses how sleep, relaxation, exercise and movement, nutrition, stress, and relationships affect our health and how functional and integrative medicine view these factors as foundational to the pursuit of wellness and health. The ultimate goal is wellness, not maximizing medical interventions. Links: Cerebral Palsy Growth Chart Quell Device Dr. Amy Yasko, MD Academy of Integrative and Holistic Medicine Dr. Alan Gaby, MD Dr. Joseph Pizzorno Textbook of Natural Medicine The Institute for Functional Medicine PEMF Info Mark Hyman, MD Dale Bredesen, MD Alessio Fasano, MD Zonulin Research Article for Zonulin and Leaky Gut Tree Reference from Blog

Full Shownotes And Transcript: MelanieAvalon.com/Happygut 02:50 - IF Biohackers: Intermittent Fasting + Real Foods + Life (Melanie Avalon): Join Melanie's Facebook Group To Discuss And Learn About All Things Biohacking! 03:15 - BEAUTY COUNTER: Shop At Beautycounter.com/MelanieAvalon For Something Magical! 04:45 - FOOD SENSE GUIDE: Get Melanie's App To Tackle Your Food Sensitivities! 9:55 - Dr. Pedre's Personal History And Path To Gut Health 17:00 - What Is A Healthy Gut? 19:15 - The 5 Key Roles Of The Gut 20:00 - Why People Struggle With Gut Issues Today 21:45 - Zonulin And Leaky Gut Cell Structure 24:50 - How Fast Does The Gut Take To Heal? 28:00 - Non-Gut Symptoms 28:45 - The Blessings Of GI Issues 31:30 - When To Stop Attacking 33:00 - Why Do We Crave Foods That Hurt Us? 34:30 - Yeast Toxins And Cravings 36:45 - Immune Response To Proteins: IGE vs. IGG 38:30 - IGG And IGE Half Lives 40:50 - Are Food Sensitivity Tests Accurate? 44:15 - Elimination Diets And Healing Crises 50:00 - PREP DISH: Get A Free 2 Week Trial At Prepdish.com/melanieavalon 53:15 - Digesting Proteins 57:00 - How Digestion Works 59:45 - Pancreatic Enzymes 1:01:00 - The Role Of Stress 1:03:00 - Does Taking Enzymes Affect The Gut's Natural Process? 1:06:30 - Other Factors For Digestive Health: Stress, Mindset, Vagus Nerve, Etc. 1:07:15 - Enzymes While Fasting 1:08:00 - The Role of the CNS, ENS, And Vagal Tone 1:10:45 - Chiropractic Care 1:12:45 - Gratitude And Mindset To Heal The Gut 1:14:00 - The Longest Lived Populations 1:14:45 - Gut Microbiome In Shared Households 1:17:10 - DGL (Deglycyrrhizinated Licorice) 1:29:40 - Fasting For Gut Health

Du leidest unter chronischen Darmbeschwerden, Blähungen, Verstopfung, Durchfall oder einem Reizdarm? Fühlst dich ständig müde oder hast eine Erkrankung die mit deinem Darm zusammenhängt? Du hast schon vieles unternommen, bist dennoch keinen entscheidenden Schritt weitergekommen und möchtest endlich wissen was mit deinem Darm nicht stimmt? Dann lohnt es sich anhand der Mikrobiomanalyse einmal genau den Zustand deiner Darmflora zu untersuchen, um festzustellen, wo im Darm deine Schwachstellen liegen. In dieser Folge spreche ich über: die genaue Bedeutung des Mikrobioms die Ursachen und Symptome einer gestörten Darmflora weshalb die Anwendung der Analyse empfehlenswert ist die einzelnen Werte und deren Bedeutung den genauen Ablauf der Mikrobiomanalyse Hast du Fragen an mich? Oder Rückmeldungen zum Podcast? Dann hinterlasse mir gerne eine Voicemail! https://www.gruber-ernaehrung.ch/voicemail Shownotes zu dieser Folge: https://www.gruber-ernaehrung.ch/076 Mikrobiom Analyse: https://www.gruber-ernaehrung.ch/gesunder-darm-angebot/ Kostenlose Darmglück Facebook Gruppe: https://www.gruber-ernaehrung.ch/facebookgruppe Darmglück Online Kurs: https://gruber-ernaehrung.ch/darmglueck Instagram Profil Julia Gruber: https://www.instagram.com/juliaelisabethgruber/

In dieser Folge meines Podcasts spreche ich mit Birgit Schröder über wichtige Laborparameter in der Ernährungsberatung - Zonulin, Alpha-1-Anttrypsin, Calprotectin und CRP und darüber, welchen Aufschluss diese Werte in Bezug auf Fragestellungen der Ernährungsberatung geben können.   Praxis am Sachsenring | Birgit Schroeder Sachsenring 57 D 50677 Köln Telefon +49 221 20437755 mail@praxisamsachsenring.de www.praxisamsachsenring.de Carmen-Daniela Leuschen Ernährungsberaterin der spt. education Westring 29 63110 Rodgau Telefon: +49 (0)177-30 56 987 E-Mail: info@dein-food-coach.de www.dein-food-coach.de Basics: meine Facebook-Seite: https://www.facebook.com/Calakocht/ meine Ernährungsberatungswebsite: www.dein-food-coach.de meine Rezeptsammlungen: www.darmfreundlich-essen.de meine facebook-Gruppe: https://www.facebook.com/groups/2300427960192235/?source_id=193942190651592 mein Instagramm: https://www.instagram.com/calakocht/ mein Twitter: https://twitter.com/Calakocht per Email erreichst du mich über: info@cala-kocht.de Link zu unserer Partnerseite: https://www.cala-kocht.de/?page_id=5748

IgY Max is a new compound designed to improve gut function with some decent research behind it which I’ll cover in this article. Thousands of studies are coming out every month on the gut microbiome and millions of people worldwide are suffering with gut issues like irritable bowel syndrome (IBS), inflammatory bowel syndrome (IBD), and small intestinal bacterial overgrowth (SIBO). We need all the tools we can get when it comes to gut health so I was excited to see the research on IgY Max and the introduction of GI Globulin Select by Moss Nutrition which contains IgY Max. Many people have gut problems because they have dysbiosis which basically means that the bacteria in the gut are out of balance. This means that there are too many harmful bacteria and not enough beneficial bacteria. IgY Max actually targets 26 of these bad bugs and helps your body suppress their growth. What is IgY Max? It is a compound made from specifically immunized chicken eggs. IgY is in the immunoglobulin family which basically means a protein that is important for immune function. Our bodies have the immunoglobulins IgG, IgA, IgE, IgM, and IgD all of which have important immune properties and functions. IgG makes up the bulk of the human immunoglobulin system which is used in products like colostrum or specific IgG products all designed for gut healing and immune health. IgY however has some advantages over IgG: IgY is 3 to 5 times stronger than IgG due to increased efficiency of the immune response IgY does not stimulate inflammation IgY has a more rapid and specific local response such as targeting specific bacteria Eggs have 20 times more immunoglobulins than IgG so it is more economical IgY Max does the following: Heals the gut lining making it ideal for leaky gut Ensures the right bugs stick to the gut lining and the wrong ones don’t stick Reduces harmful bacteria Supports overall immune system health Helps the body fight infections Reduces inflammation The gut barrier protection that this compound provides supports any probiotics or prebiotics that you may be taking. The “bad” bacteria are inhibited from multiplying and sticking to your gut lining so the good bacteria can remain intact. What does the research show on IgY Max? The first is a pilot study done by the company itself which can be a bad thing but not necessarily if the study is well done. Six subjects with mild to moderate gut complaints were given two 500mg capsules twice a day of IgY Max for 8 weeks and had gut assessments of zonulin, histamine, Diamine oxidase (DAO) for gut integrity at the beginning and the end of the study. Zonulin is a decent test for gut barrier integrity, histamine is a good marker for inflammation and gut barrier integrity, and DAO is the enzyme that breaks down histamine so low levels are connected with chronic inflammation and autoimmune diseases. Three of the six subjects did a comprehensive digestive stool analysis to assess their gut bacteria as well as testing yeast. What were the results? None of the subjects had any adverse reactions to the supplement. The subjects did report improvements such less gas and bloating as well as feeling more energy at 8 weeks. Zonulin improved, DAO improved, and histamine improved in all six subjects. There was also an improvement in beneficial flora in all 3 subjects as noted on the repeat stool analysis. Lactobacillus was the specific strain in the gut that improved. Another clinical trial to mention is an unpublished study by Rehnini Ambekar, MD entitled, “Effect of a nutritious drink fortified with immune egg in improving the weight and enhancing the well-being of subjects.” In this study 14 patients with AIDS were given a drink that contained IgY egg powder for 8 weeks. Most of the patients reported significant improvements in all aspects of quality of life including energy levels, mood, and physical health. Dr.

Dr. Datis Kharrazian (@DrKharrazian) is a clinical research scientist, academic professor, and a functional medicine health care provider. He specializes in developing evidence-based models to treat autoimmune, neurological, and unidentified chronic diseases with non-pharmaceutical applications such as diet, nutrition, and lifestyle medicine. Datis is the author of Why Do I Still Have Thyroid Symptoms? and Why Isn't My Brain Working? - the latter is the focus of today's interview. In this episode, we discuss: The impact of stress on your brain Chronic elevated cortisol is associated with dementia Exercise improves circulation and brain function Supplements that help boost circulation Elevated insulin levels cause brain inflammation What is an insulin surge? Gluten and brain inflammation What leads to gluten ataxia? The connection between gluten and leaky gut Zonulin and the blood-brain barrier Do you have a leaky brain? The GABA challenge The microbiome diversity diet The importance of EPA & DHA in fish oils Intermittent fasting the ketogenic diet Is your vagus nerve function impaired? Exercises to restore vagus nerve function Coffee enemas Brain fog = brain inflammation Using flavonoids to dampen brain inflammation Boosting serotonin GABA is the neurotransmitter that's most commonly imbalanced Patterns of low dopamine What's happening in the brain when someone is depressed? Hormones impact brain health Cholesterol is important The impact of your diet on microbiome diversity The dark side of chelation therapy The winning model to support your brain Show sponsors: Sproos

This paper is part of NMJ's 2018 Microbiome Special Issue. Download the full issue here. In this interview Natural Medicine Journal's editor-in-chief, Tina Kaczor, ND, FABNO, and Steven Sandberg-Lewis, ND, DHANP, discuss the integral role of the gut microbiota in mood and cognition. A review of how the gut and brain communicate through both the nerves and gut microbial metabolites is discussed. They also talk about how intestinal permeability and brain permeability are associated and what you can do about it. As a naturopathic clinician with over 40 years' experience, Sandberg-Lewis shares some clinically useful pearls along the way.  About the Expert Steven Sandberg-Lewis, ND, DHANP, has been practicing since 1978, teaches gastroenterology at National University of Natural Medicine and has a private practice at 8Hearts Health and Wellness in Portland, Oregon. He lectures, presents webinars and interviews on issues of digestive health. He is the author of the medical textbook Functional Gastroenterology: Assessing and Addressing the Causes of Functional Digestive Disorders, Second Edition, 2017. His column Functional Gastroenterology Bolus appears regularly in the Townsend Letter. Within gastroenterology, Sandberg-Lewis has special interest and expertise in inflammatory bowel disease, irritable bowel syndrome, small intestine bacterial overgrowth (SIBO), hiatal hernia, gastroesophageal and bile reflux (GERD), biliary dyskinesia, and chronic states of nausea and vomiting. He lives in Portland with his wife, Kayle. His interests include mandolin, guitar, writing, and lecturing. Transcript Tina Kaczor, ND, FABNO: Hello, I'm Tina Kaczor with the Natural Medicine Journal. I'm speaking today with Dr. Steven Sandberg-Lewis and our topic is the gut-brain axis. Dr. Sandberg-Lewis has been a practicing clinician for over 40 years now and he is the author of Functional Gastroenterology: Assessing the Causes of Functional Gastrointestinal Disorders, and that has come out in a second edition as of March 2017. He's also adjunct full professor at the National University of Natural Medicine. Dr. Sandberg-Lewis, thank you so much for joining me today. Steven Sandberg-Lewis, ND, DHANP: You're welcome. Kaczor: Alright, so I think our talk about the gut-brain axis is extremely timely because of the media attention now given to the bacteria and the effect of our microbiome on our physical ailments and I think it's beginning to look at how it effects the brain both cognition and mood as well. And so, what I'd like to do is really start at the beginning and can you just give us a quick overview of what exactly do we mean when we talk about the gut-brain axis? Sandberg-Lewis: Yeah, naturopathic medicine seems to always be at least 30 years ahead of the rest of medicine. We've been talking about this a long time but now we have a lot of research to back up what we talk about. So, the gut-brain axis probably has many more players than we're aware of but the ones we know about are, of course, the microbiota, a lot of people call that the 'microbiome'. But it's the bugs. About 100 trillion of them and they are, of course, not just in the colon but in the small bowel, in the stomach, which is not sterile and the oral and esophageal areas. The true meaning of microbiome is the genome of the gut floor which has way more, at least 100X more genes than the human genome, which is 26,000. And when you put the two together, you call it the 'holobiome', which is the human genes and the microbial gene. But really, you need to do that because they interplay so much and the bugs really control our genome so intensely. Then there's that whole genetic piece then there's all the, what we call the metabolon. What the bugs and the enteric cells make, all their metabolic products and that includes secretory IGA, short chain fatty acids, lipooligosaccharide, bacterial hormones and neurotransmitters and cytocinesis. We can talk about all those kind of details. And then of course there's the enteric nervous system speaking to the vagus and the vagus speaking back. And there's the HPA axis and then there's the immune system and the gut. So, it's huge. It's so much talk it's deafening crosstalk. Kaczor: It is interesting and one of the pleasures, I think, I've been practicing nearly 20 years and I know that you've been practicing over 40 eyras so, it's quite a long time to watch the evolution of thought processes in medicine as well as the population at large. And in some of the folk medicine even, naturopathic medicine, but good old folk medicine, an apple a day and staying regular and keeping the bowels moving, it's amazing how that comes back at us and now we're talking about it in scientific terms which is fascinating to watch the pendulum swing. Okay so, when we talk about how they communicate, you gave a little overview of some of the ways, when you mention the vagus system, what do you mean exactly? Sandberg-Lewis: On every new patient, I like to have them open their mouth, stick out their tongue, take a look at their palatal arch and their uvula and then have them say 'ah'. When they phonate, we've all done this, check the vagus nerve. The place you can check the vagus nerve directly is there in the palate because the levator palatini muscles on either side raise the palate when you say 'ah' and when you phonate. So, I'd like to see both arches go up symmetrically and not an asymmetrical rod. Occasionally you see nothing. The patient says 'ah', nothing happens. There's no palatal rise and you can have them do it over and over and nothing happens. So, that's a sign that the vagus isn't really firing the way it's supposed to and there are lots of ways to try and improve vegul tone. But that's a good thing to know about your patient. The next thing is the vagus nerve gets sensory information from the enteric nervous system and the neuroendocrine cells in the gut as well as the epithelial cells. It gets input in actually 90% they assume, 90% of the crosstalk is from the enteric nervous system to the Brian through the vagus. So, it's mostly the gut talking to the Brian and then the brain through the vagus talks back about 10% of the time. So, there's direct transmission through the nerves and then there's all the cytocinesis and other factors and neuro peptides that also speak through the humoral method. Kaczor: So, what you're saying is the gut itself is sending signals through the vagus nerve to the central nervous system and effecting what exactly? Sandberg-Lewis: So, yeah. It's pretty interesting what the gut is interested in talking about. Yeah, you wonder, what does my gut have to say? What does it care about? So, what the gut is saying, the 90% of impulse is going from the gut to the brain, it's talking about the shape and the consistency of the bowless of food moving through and scraping up against the ... rubbing up against the mucosa. The sheering forces of the bowless against the mucosa. That's stimulating serotonin locally but there's also this ... That's what the gut's interested in. Is, what kind of food is it, what's the shape, what's the consistency and what does it feel like as it rubs against the enteric cells? This seems to stimulate taste receptors on the antero endocrine cells that are scattered throughout the mucosa and give information about the composition of the food, there's, again, there's all these neuro peptides and hormones, GI hormones that are released as well. But directly through the vagus nerve, we think it's mostly the gut talking about it's scratchiness of the food and the size and the consistency and the kind of food. Kaczor: Okay. And I have to clarify for my own self, when you say 'taste receptors', you're going beyond the tongue? Is that what I hear you saying? Is this "taste receptors" that you say along the GI tract, how does that work? Sandberg-Lewis: Air quotes, well, our genius in our midst, Paul [Calmens 00:08:18], he's been telling me for years that there are taste receptors throughout the entire gut. And especially most pronounced is the bitter, bitter receptors. And I've tried to go into the research and find out what exactly they do. We don't know a lot about what they do but we know that bitter receptors are not just in the tongue and the mouth, they're throughout the whole gut and they seem to trigger the release when they're stimulated. They trigger the release of ghrelin and glucagon peptide one which have to do with blood sugar balance and hunger and my guess is, Flip Wilson used to say, "The devil made me do it" when he did something that he thought was nasty. But I really think that in many ways, the GI flora and the food that we eat interact to create cravings so that the body can get what it needs. And if you get more ghrelin, you get hungrier. And certain other, like GLP, maybe you're gonna create more sugar. It's really important, of course, to eat food ... I think this is why Indies think it's so important to eat foods that's close to nature because once you get these synthetically modified foods or their consistency and their flavor and their compositions is altered, it probably throws off these natural mechanisms that tell us when to eat, when not to eat, when our blood sugar is fine, when it needs to go up or down. So, these are really finely tuned things. Kaczor: Yeah, it's interesting in context, again, of traditional medicines because it automatically makes me think of Ayurvedic medicine and other traditional practices that naturally balance the flavors on the plate, that's a big part of making sure each meal is healthy in that tradition. So, let's talk about the microbiotas some more. You mentioned briefly that its metabolites are part of the talk between the gut and the brain, can you elaborate on that? Sandberg-Lewis: Yeah. First of all, I wanted to mention that the metabolic byproducts, the products of the microbiota, it's huge, it's huge. And Emerson Mayor's book, the gut-brain connection, he makes a quote that 40% of the metabolites in human blood are derived from gut flora, which blew my mind completely. And so, I said, "Where is he getting that?" And I looked, I found it in two or three different articles. And so, to me, that means 40% of our blood chemistry is derived from the intestinal flora. And that makes sense since there are at least 10-to-1 more of them than there is of us in terms of cells. But I never really put that together. So, there's these metabolites in our blood derived from the flora that do fine tuning of eating behavior, mod, blood glucose, digestive secretion, absorption, motility, just it's mind blowing. It's so important and it makes sense. You can understand that when you go ahead and even just take a broad spectrum antibiotic, we know that greatly increases the risk of kids and even adults, getting inflammatory bowl disease, especially Crohn's. Just so many effects on immunity and the balance within the body if we knock down the bacteria or alter them or decrease their diversity. So, pretty important, pretty major stuff that everybody's been messing around with since the 1920s and '30s with antibiotics. Kaczor: Mm-hmm (affirmative). Yeah and you mention a metabolite that caught my attention because I think it's at least in our naturopathic circles, we're paying a lot of attention to the role of that lipopolysaccaride and the LPS, for short. Can you talk a little bit about that? Because I feel like that's, as far as I can see, getting a bit of attention these days in how the gut and brain effect one another. Sandberg-Lewis: Yeah well, I'm glad it's getting attention, it deserves it. You know, every physician knows about LPS in one particular way and that is, it is the cause of septic shock. It kills people if the LPS is high enough. What we don't usually hear about and we're starting to get more and more research on is, what about physiological levels of LPS when it's not super high? Sandberg-Lewis: LPS is used in research, they inject it into lab animals to activate the NF kappa B pathway of inflammation and there's a tremendous amount of it. These are from the gram-negatives. The gram-positives also have an inflammatory precursor like this, which is the peptidoglycan. But, mostly we talk about the gram-negative because it's so potent and there were a million copies or so of LPS in each gram-negative microbe and it's not just something that gets emitted when the bug dies, it's also just when it's replicating or if you take an antibiotic and weaken it a little bit, they don't have to die to give off LPS. And it's thought that in the adult human gut, you have up to a gram of LPS, a thousand milligrams at any one time. So, it's a major player. There's a lot of it and it can trigger the Zonulin pathway, which leads to intestinal permeability, hyperpermeability, which we know is related to autoimmunity and allergies. Obese humans have up to a three fold increase in LPS compared to lean and maybe some of that also dove tails with the fact that obese adipose tissue has 10X as many macrofacies. So, you got a lot of esocine activity, a lot of TNF alpha. Kaczor: Mm-hmm (affirmative). Sandberg-Lewis: And different types of enteric flora have different amounts of LPS. Or even different potentiates. So, antero bacter are thought to have some of the most potent LPS that can be up to 1,000X more potent than some of the other gram-negative bacteria. So, this is a major toxin, it's a major provoker of inflammation and pre radical activity in all kinds of changes. Kaczor: So, how does LPS effect the brain directly? Since, I hear what you're saying and I know even in experimental animals LPS is a common way to reliably instill an inflammatory process in a lab animal. So, it's clearly a very potent, inflammatory molecule. How does it effect the brain? Sandberg-Lewis: So, the bacteria, we get some bacteria trans locating into the blood but they usually get called out after they travel through the portal vein to the liver by the cooper cells. At least if the liver's working well. You're not gonna have a lot of bacteria in the blood but the bacteria can still effect the central nervous system, even if they don't cross the blood brain barrier and never even get there. First of all, one mechanism is that LPS and the inflammatory cytocinesis that it induces include interleukin one, interleukin six and I mentioned TNF alpha and they can actually up regulate the transcription of these cytocinesis in certain discrete areas of the brain. And then one of the things that happens with that is, within the brain you get an up regulation of indoleamine dioxygenase, which is that enzyme that converts tryptophan to kynurenine and that can move further to quinolinic acid, which is neurodegenerative. Although, there's quinolinic acid, which is also has a positive effect. So, depending on how it goes through the pathways, you can have neuro degeneration up regulated. And studies show that depression, anxiety and insomnia can issue from high levels of quinolinic acid. So, there's that. There's also cognitive deficits and in my book, very important, is increased visceral sensitivity. All the functional disorders of the GI tract, there is increased visceral sensitivity meaning, people perceive their own motility and movement within the gut as pain or strong discomfort. And man, those patients are strong to treat because if you start to activate their GI tract and get it moving again after it's been atonic for years, then they're complaining that they're up all night with abdominal pain. And that's a tough one, we're trying to learn more about how to deal with visceral hypersensitivity. But, it's thought that LPS is one of the things that triggers that too. Kaczor: So, I have a two part question. I guess, in our clinical assessment of LPS, is there a means, I mean, I know that we could do testing for small intestine bacteria overgrowth through breath testing but, is there any blood test, I guess is what I'm thinking? Can you tack on any blood test to gauge LPS levels and the second part of this question is, what do we do about it? I suppose treating the gut in a totality dysbiosis present, is the short answer. Any clinical pearls are certainly welcome. Sandberg-Lewis: Yeah. So, you can, this is available, you can measure LPS. You can measure LPS binding protein, I believe as well. And you can, in your patients, you can, of course, measure zonulin, which gets up regulated by LPS. So, yeah. By all means, start experimenting with that and then see if you can get the levels down. Now, yeah. I'm known for spearheading along with some other really busy physicians and researchers. The treatment and in our case, more the natural treatment, of small intestine bacterial overgrowth, you just can't get away from it. It's so key to, we used to say, "Death begins in the colon" when I was in school in the 1970s and now, I think it makes sense to say, "Disfunction and autoimmunity begins in the small intestine". It's just associated with so much and that includes neurodegenerative diseases, like Parkinson's as well. A practical thing, yeah. Learn how to test for, interpret and treat ... Use your testing and learn how to treat SIBO. Both the hydrogen, methane and hydrogen sulfide types. And don't throw out the yeast with it either because they often go together and get that metabolite base 40% of the blood. Get it into a functional mode instead of a dysfunctional mode. Kaczor: Mm-hmm (affirmative). Mm-hmm (affirmative). Yeah. And I know, I will say that, you lecture and write a lot on the clinical aspects of this. So, anyone who wants further information can certainly start Googling you and find lots and lots to followup on. I do want to ask another question because this issue that we are in for the Natural Medicine Journal this month is a special on the microbiota and the microbiome. How do probiotics specially effect the gut-brain axis? Sandberg-Lewis: I don't know that we have enough yet to really have a great answer. Although, there are some docs out there that really have a strong handle on the strain specific effects of probiotics and people like Jason Hawrelak who is a ND and teaches at Western States and practices in Australia, he has totally got that covered. So, I would highly recommend looking at his website Jason Hawrelak, Hawrelak. But I mean, we know that there are studies that show that fermented foods significantly reduce anxiety, especially social anxiety. And there's a lot more research going on on strains, specific things that show that there are specific effects on anxiety and depression. But it's still really early so, I can't say I have a really good picture of that. When people ask me about probiotics, I usually say, "I don't know anything about probiotics". They don't believe me but, yeah. Kaczor: So, is it accurate to say that you advocate the whole foods diet, plenty of prebiotics in the form of fibers and resistant starches and things like that and then trust that if that is done well and consistently and then, of course if there is other treatments to kill undesirable bacteria etc. but complimenting ... I mean, the way to encourage the good bacteria is to give the prebiotics more in your view? Sandberg-Lewis: Well, the problem is a lot of my patients, because they have overgrowth, they can't tolerate prebiotics and fiber. So, when I first start working with them, we can't really use those things except very specific types. We know that partially hydrolyzed program seems to be actually beneficial for people who have overgrowth, sometimes used along with rifaximin in treatment of hydrogen SIBO and it increases the effectiveness of that. But, there's some GOS's that that may also be well tolerated. But that's a problem in the beginning because if you have overgrowth and then you feed them with a prebiotic, then it just increases symptoms and problems. So, it's a fine balance, it's a fine balance. But, yeah. I really encourage my patients to eat whatever fermented foods, probiotic foods that they tolerate. So, we use lactose-free, fermented dairy products, we use pickled items like kimchi or sauerkraut, the real stuff not the fake stuff. The refrigerated kind. Or homemade. And things like that. I think all traditional groups of people around the world have their own probiotic foods. Some of them pretty hard to even relate to, like haggis in ... where is that? Scotland. Where they eat the goat stomach that's fermented. Fish and rotten fish in the northern areas of Europe. There are some really interesting things you'd think, "Why the hell would people ever invent that food?" But these things have tremendous fermentative capabilities. And one thing that I'm sure NDs understand this but it comes up a lot with patients asking, they'll say, "So, you don't want me to eat any fermented food, right? Because I already have ... You want me on a low fermentation diet". And I say to them, "Well, no that's not what I want you to do". Unless you have a histamine sensitivity and you can't handle foods that are fermented, I want you to use those things because if you eat a high fermentation diet that has carbohydrates that are easily fermented, that produces gases. Hydrogen, carbon dioxide, maybe ethanol, methane, hydrogen sulfide in the gut and causes distention and pain and changes the stools and can cause bloating. But if you eat a food that is a fermented food, the gases have already come off into the atmosphere in the process of fermentation and now you're just getting all the bacteria and the great metabolites without the gas that causes the symptoms. I think that's an important differentiation. Kaczor: Well, yeah that's a great way to put it. To help them and us understand it a little bit. One last question, we'll end on a fun question, when you hear the term 'gut reaction to something', because we're talking about the gut-brain axis and someone says, "I used my gut" or gut instinct, gut reaction, what do you think? Sandberg-Lewis: Well, I'll bet physicians with different backgrounds have different ways of interpreting that but clearly if 90% of the input in the gut-brain axis is coming from the gut and if you think about it, if virtually every neuro peptide and GI hormone that's produced in the gut effects insulin and blood sugar and we know the brain suffers within minutes from blood sugar that's too low whereas the other organs may not care for quite some time and oxygen as well, of course, to the brain within three minutes. There are major effects on life and death related emotions that take place when the gut is feeling like something is wrong and it's gonna make more jittery molecules instead of more serotonin and gaba. And that's gonna have very rapid effects on the mood and on the functioning of the person's nervous system. Kaczor: Mm-hmm (affirmative). Alright well, I sure do appreciate the time you took to talk to us today about this. It is a huge topic and I am excited, as a naturopath that everything is coming back to a source, the GI tract, I mean and we've always been taught that we have to remedy the gut and get that in order before we can really keep someone in an optimal health state. So, sometimes that's harder than others and I do appreciate the time it took to enlighten us today with the gut-brain axis and it look forward to talking to you probably in the realm of gastroenterology again in the future. Sandberg-Lewis: Great, let's do it. Kaczor: Alright, take care. Sandberg-Lewis: Alright, bye.

Ep. 303: Are Certain Foods Causing My Anxiety? In this episode, Stacy and Sarah discuss the possible link between food and anxiety and other psychological issues. Click here to listen in iTunes If you enjoy the show, please review it in iTunes! The Paleo View (TPV), Episode 303: Are Certain Foods Causing My Anxiety? Intro (0:00) News and Views (0:40) Welcome back, listeners- thanks for making through our super science-y sun-related podcasts. Thank you all for your great feedback on our last two shows! Stacy is offering a free sunblock in the month of June to anyone who places an order with her. Details on the sidebar of her blog, here! Sarah got a (minor) sunburn last week- oh the irony!! Today's topic hits home for both Stacy and Sarah. Matt had crippling anxiety before going Paleo. Sarah used to have panic attacks but hasn't since going Paleo. Listener Questions (7:15) Lauren asks, "I recently went from strict paleo to trying dairy here and there in my diet. While strict paleo my anxiety and OCD practically disappeared. I no longer had panic attacks and the intrusive thoughts practically disappeared. Well.. upon adding dairy back into my diet I noticed within hours my anxiety and intrusive thoughts were at an all time high. I was extremely irritable with my husband (angry for absolutely no reason) and depression was the only way I could describe my mood. I cut out dairy and within 24 hours was back to feel almost myself again. So I'm curious what y'all have to say about the correlation between dairy and depression, anxiety, and other postpartum mood disorders. I've only found minimal research linking dairy and mood disorders, so I'm second guessing this huge link of my diet and my mood. With both kids births I was more lax with paleo after and looking back now notice that when I went more strict paleo my mood disorders got better. Is it really as easy as diet (in some cases)?" Disclaimer: we are not medical professionals, so please seek medical advice if you need it. It is extremely important to not make changes to your medications without first consulting with your doctor. Anxiety, depression, and mood disorders are extremely complex. There is growing recognition that inflammation is part of the pathology for mood disorders. Insulin Resistance has also been linked to neurological conditions. When you look at the mechanisms that drive Insulin Resistance and inflammation, you can make the connection that changing diet may have an impact. There is definitely a link between food allergies and anxiety and depression, especially in adolescents. Food allergies have been linked to general anxiety, ADHD, and anorexia. Allergies are very potent drivers of inflammation. There is a robust collection of studies looking into non-Celiac gluten sensitivity. Non-celiac gluten sensitivity often looks like: GI symptoms, abdominal pain, bloating, bowel movement abnormalities. Foggy brain, fatigue, headache, joint pain, carpal tunnel, skin symptoms like eczema, anemia, depression, and anxiety. Studies have found a link between consumption of gluten-containing foods and onset of neurological symptoms like anxiety, depression, gluten psychosis. There is also a possible link with Schizophrenia and Autism. There are some researchers who suggest psychiatric patients should be screen for gluten sensitivity. There is limited research looking at foods other than gluten. Some researchers are suggesting mood disorders go back to a leaky gut. Zonulin release in people with Celiac disease or Celiac risk genes. High stress can cause leaky gut. Being sedentary or over-exercising can impact gut health. Not getting enough sleep can negatively impact gut health. Not eating enough fiber can impact gut health. Environmental toxics can contribute to poor gut health. They suggest that leaky gut can lead to increase in IgG food sensitivity. IgG food sensitivities increases inflammatory cytokines. These cytokines stimulate inflammation throughout the entire body, including in the brain. This inflammation in the brain is causing depression. This opens up the possibility of managing mood disorders through food. Identifying food culprits. Having a metric for evaluating which foods are health or unhealthy. Paleo Principles and The Paleo Approach both walk you through this. A vegetable-rich, anti-inflammatory diet. Microglial cells (inflammatory cells in the brain) are harder to turn of once they turn on. Getting enough sleep. Getting exercise. Stress management and mindfulness. We're not super-human when we adopt a Paleo diet, as stress can trigger inflammation and inflammation in the brain as well. This is why it isn't as simple as just diet. Combination of diet and lifestyle can be so powerful when it comes to managing mood disorders. Unfortunately there aren't any studies that combine looking at all these diet and lifestyle factors with mental health. Stacy suffered with post-partum and post-nursing depression. It took a lot of focus on sleep and nutrient-density to help her out of it. It can feel lonely and dark and frustrating. We're here with you and supporting you if you're going through this. A good support system and/or therapist can be very helpful. Thank you all for your reviews of the podcast- keep them coming, we love it! Sarah has a large collection of articles on leaky gut, including a video-based course, find them here! If you've enjoyed the show, please recommend it to someone who might enjoy it. We love when you share and when you leave reviews for us! Thanks for listening! Real Everything The Paleo Mom Support us by shopping through links on our sidebars- thank you!

Ep. 295: Can Food Intolerances Be Fixed? In this episode, Stacy and Sarah discuss if this food intolerance is gonna be forever. Click here to listen in iTunes or download and listen by clicking the PodBean Player below If you enjoy the show, please review it in iTunes! The Paleo View (TPV), Episode 295: Can Food Intolerances Be Fixed? Intro (0:00) News and Views (0:40) Welcome back listeners, Sarah and Stacy are no longer sitting awkwardly close to each other! Sarah and Stacy reminisce about their visit together, eating good food and playing lots of games. Stacy and Sarah's kids got along really well and had a great time playing together in shared nerdiness. Sarah's family's spring break plans got cut short due to one of the girls getting a cold. After Stacy's family left Sarah's house, they drove 10 hours home. They slept one night at home and then Matt and Stacy took a quick trip to New York. They saw Cursed Child (Harry Potter for those of you who don't know). They were supposed to go see it in London, but they had to cancel when Matt's brother passed. Stacy had given up on the idea of going to see the play, but got lucky and score pre-show tickets in NY. Friedman's is Stacy's new favorite gluten-free restaurant in New York- it's very allergen friendly! Listener Question (14:19) Merit asks, "Thanks for putting out such a great, informative and fun podcast. I'm really enjoying it. My question is about food sensitivities and how to get rid of them. I am an RD and I have wondered about this for a long time. I'm familiar with the leaky gut principle and how that leads to food allergies or sensitivities, but in many cases like my own, I have a pretty clean diet and have worked on digestive health for a long time. What I'm getting at is, if we are healthy people, shouldn't we be able to tolerate a wide variety of foods? Is there a missing piece I'm not getting? If it's possible to broaden the diet (with nutrient dense foods) because that would be so wonderful! I read a book recently and talked to the author, who said many of the food intolerance can be "fixed" by changing the gut microbiota. Seems logical but also not entirely obvious if people (like myself) feel great and experience good digestive function IF we don't eat the foods we are sensitive to. In my case, it's eggs. Boy would I love a way to tolerate them again! Thanks so much for your time gals." When they started their Paleo journey, Stacy was hopeful that her boys would be able to tolerate some foods in the future, like high quality dairy and eggs. Sarah and Stacy have both re-introduced different foods they were previously intolerant to. This is a very individualized concept because everyone is so different. This makes it challenging to predict if a food can be successfully reintroduced or not. There are several different types of reactions that people can have to foods. An exaggerated gluten-induced reaction to Zonulin, which we talked about in this episode, is a reaction that will not go away with diet and lifestyle changes. The release of Zonulin happens in everyone, Celiacs and people with the Celiac gene have an exaggerated release of it. It unravels the proteins in the tight junctions of the gut epithelial cells. This means you have leaky gut caused by gluten consumption. This is genetic and is not going to go away, no matter how much you "heal" your gut. You may be able to recover faster if everything else is dialed-in. Many food intolerances are antibody-driven. This mechanism can diminish over time with focusing on gut and immune health. If you remove a food from your diet, the stimulus to making antibodies against it goes away. Your body makes Memory B cells, which remember the things it has fought before. This allows your body to fight off things faster the second time you are exposed. These cells have a finite life span. If you eat a food before these cells have all died off, you can have an exaggerated response. If you wait until the cells making antibodies are gone and you only have Memory B cells left, this is where you can get away with occasional consumption. Weekly and up to monthly is a common amount of time to between consumptions. If you wait until after Memory B cells have died, and you've improved your immune system and healed your gut, your immune system might not remember it ever had a problem with a particular food. The lifespan of Memory B cells is longer when they remember IgE reactions (allergies) than IgG reactions (most types of food intolerances). Improving gut barrier health means less of the food antigens will get to the immune system. Improving immune health helps the immune system to know when its responding appropriately. Some food intolerances are gut-microbiota driven. Things like FODMAPS, histamine-intolerance, salicylate-sensitivity, and oxalate-sensitivity. There is a strong link between these things and gut microbiome. Either a lack of certain probiotic strains, or an overgrowth of problematic strains. Correcting gut bacteria imbalances can reverse those types of food sensitivities. Some ways to improve gut health are: Be active, but do not over train. Get enough sleep and manage stress. Eat a ton of vegetables, 8+ servings, 25-30+ grams of fiber. Consume a lot of omega-3 fats, but keep total fat intake moderate. Consume natural probiotics, like wild-fermented things. It is really hard to know the mechanism behind your food intolerance sometimes. We don't know if we are going to get over a food intolerance without periodically challenging it. This can be very frustrating. These mechanisms can still be present even in very healthy individuals. If can feel overwhelming to hear the long list of things you need to do to improve. This is a journey and each day you can make a better choice than you might have made before, which gets you closer to the ideal. Relax, sleep, and manage your stress... it can make a huge difference. If you've enjoyed the show, please recommend it to someone who might enjoy it. We love when you share and when you leave reviews for us! Thanks for listening! Real Everything The Paleo Mom Support us by shopping through links on our sidebars- thanks!

Ep. 293: Do I Have to Be Gluten-Free Forever? In this episode, Stacy and Sarah talk about if a little gluten now and then is so terrible for most people. Plus, they discuss genetic susceptibility to having issues with gluten. Click here to listen in iTunes   If you enjoy the show, please review it in iTunes! The Paleo View (TPV), Episode 293: Do I Have to Be Gluten-Free Forever? Intro (0:00) News and Views (0:40) Get ready listeners, this episode is loaded with bloopers at the end! Stacy is traveling and Sarah has a speaking engagement so they recorded this podcast a week early. Stacy is amazed at how her and Sarah's friendship has lasted because Sarah is so positive and enthusiastic, and Stacy is sardonic and sarcastic! Stacy and family are headed off on a cruise, which was the boys' Christmas gift. They are all unplugging, not getting wifi on the ship. Stacy has been trying to prepare ahead for this! The boys chose Jamaican bobsledding as an excursion, which Stacy is crazy excited for! Sarah is looking forward to nerding-out on Jamaican bobsled history with them! The boys have never been out of the country before, they had to get passports. After the cruise they are going to visit the Kennedy Space Center and then head over to Sarah's house. Sarah is planning Kalua Pork and Stacy requested Ambrosia Salad. Sarah chaperoned a sleep-away field trip a couple weeks ago with her daughter's class. She had an amazing experience and it was great bonding time with her daughter. It was long, exhausting days but she loved the curriculum and everything they learned. She is still catching up on sleep. Listener Question (16:27) Gina asks, "Since late last year I have started listening to your podcast and I LOVE all the information you both share.. I have gone back and listened to so many old podcasts. My question for you is late last year I started seeing a registered dietitian to help lose weight (20 pounds overweight). I am active and eating for the most part a clean diet. I have not adapted a Paleo Diet as I eat very little meat protein. I am obsessed with eating healthy reading labels and trying to feed my family as healthful as possible.I had a Vibrant Wellness sensitivity test done I had 3 positive foods and 9 Moderate foods, Gluten Containing Grains and Gluten Free grains were among that list. With this information I had the gene test done for Celiac and I tested positive for the DQ8. And then also further had a wheat zoomer test done that, that came back showing some high risk for some of these panels. I was told I have leaky gut and to avoid gluten now for LIFE ahhhh.My husband and sister were also tested and both carrying a celiac gene. I just read your post on The Celiac Gene and am still confused. Do I need to avoid gluten forever, can I have some every once and awhile? I never noticed any symptoms that bothered me. When on vacation recently I did have pasta that wasn't GF. I didn't feel great after that but nothing that would stop me from eating again. I feel less bloated but not seeing weight loss. I don't do well with being told NOT to have something. Will I develop Celiac disease if I continue to eat it gluten? Are my kids at risk since my husband and I both carry this gene?I know you both talk about that you and your family are gluten free, I just don't know that I can do this 100% of the time. Is this really going to affect my body if we continue to allow some gluten in our diet? Any help or suggestions would be greatly appreciated!!!!" Stacy says that if it were her and she found out she had a hereditary disposition to gluten, she wouldn't personally eat it. Stacy is also a control freak and doesn't like being told what to do. She tells herself that she is choosing not to eat gluten, not that she "can't." Sarah doesn't subscribe to the dogma of everyone must be 100% gluten free all the time. The idea that we haven't adapted to eating modern foods is oversimplified. She talks in depth in Paleo Principles about a study that compared genes over time, and they did find genetic adaptation in some areas. One example is that some people have adapted to producing lactase into adulthood, called lactase persistence, which depends largely on your heritage. The Celiac genes HLADQ2 and HLADQ8 are genetic adaptations related to the advent of agriculture. This probably indicates we have had some adaptations to modern agriculture. There is an incomplete understanding of how we've adapted to neolithic foods. This suggests that not everyone needs to be gluten free 100% of the time. Gluten-containing foods are not nutrient-dense foods. There is a definitive link now between gluten and weight-gain. There are other inflammatory compounds in gluten. Wheat germ agglutinin can carry across the gut barrier and is highly inflammatory. There isn't a case to be made that gluten is a health food. There is evidence that some people can tolerate gluten. Gluten is inflammatory in all of us. Even if you can tolerate gluten with no obvious affects, it is not a health-promoting food. Gluten can affect people in a multitude of ways, from acne, sinus congestion, headaches, joint pain... it isn't just bloating and gut symptoms. Many people use travel as an excuse to consume gluten, which seems the opposite of what you might want- to feel your best and have a great immune system when exposed to germs. Stacy likes to test the waters with her grey-area foods when she knows she can deal with the consequences like joint pain or skin breakouts. The difference in people who can tolerate gluten on occasion and people who can't touch it with a 10-foot pole is complex and has to do with magnitude of symptoms and recovery time. Implications of gluten consumption in non-Celiacs with Celiac risk genes is an important topic. 97% of Celiac disease sufferers have one or both gene variants. These genes relate to zonulin production. Zonulin is released by the gut cells when we eat gluten (in everyone.) It acts on the tight junctions between the cells of the intestines. This increases intestinal permeability, which allows things to get into the body which shouldn't be in the body. In Celiac disease this response is magnified, which allows all kinds of things into the body. This drives body-wide inflammation. Recent studies have show that those with the Celiac genes but not diagnosed with Celiac disease have the same magnified reaction to gluten with zonulin production. This may happen in everyone with one or both of genes. How prevalent is this? In North America 55% may have one of these genetic variations. These genes are also associated with other autoimmune diseases and health problems. There science is pretty conclusive that this 55% that have genetic susceptibility to Celiac disease are going to have health problems related to gluten consumption. How do you live your life and feed your family 100% gluten free. Reading labels is a great start! Learn to be assertive with eating out and talking to restaurant staff, asking them to double check. Being prepared is important- always pack protein and gluten-free snacks. Stacy's family loves: Rx Bars Beef jerky and meat sticks like Roam and Chommps Paleo Power Balls Epic Pork Rinds Research ahead of time where you are traveling to or will be eating at. Cooking at home and replacing grains with more vegetables, fats and proteins means you will win on the nutrient front. There are gluten-free replacements for just about anything- these make great transitions foods. Know your currency food, if you can just have that one thing, everything else will be easier. For Sarah this is chocolate and coffee. If your currency is a grilled cheese sandwich on gluten-free bread on Sunday afternoon and that's what it takes to keep you going the rest of the week, then that's okay. It does get better and easier the more you eat that way. There are so many tools available for going gluten-free now, that weren't there even 5 years ago. The more you focus on the good that is happening in your body, the purpose, and what you can have, the easier it becomes. We hope you all have a lovely spring break- whether you are traveling or having a staycation. If you've enjoyed the show, please recommend it to someone who might enjoy it. We love when you share and when you leave reviews for us! Thanks for listening! Real Everything The Paleo Mom Support us by shopping through links on our sidebars- thanks!

 Today's show is going to massively shift you're thinking about the common advice given in the fitness industry about just eating "whole foods" and what a "healthy diet" really is. Our guest today is best selling author, Director, and Founder of the International Heart & Lung Institute as well as the Center for Restorative Medicine, Dr. Steven Gundry. His latest book The Plant Paradox breaks down the hidden dangers of healthy foods, how to fix your gut, what foods to eliminate from your diet today and more.   Topics Discussed: ⇾  What should never come across your mouth to optimize your gut health.  ⇾ The "antibiotic free" lie in the U.S. ⇾  The antibody that 94% of us are carrying around. ⇾ The two best types of grains to avoid lectins   Time Stamps: 4:00 - Dr. Gundry’s “Big Ed” story and Dr. Gundry’s Yale thesis. 9:30 - Inflammatory cytokines and the plant defense system. 14:20 - The Blue Zone Theory 15:01 - Purple potatoes and The Okanagan Diet. 16:40 - The scientific mechanism behind lectins, gluten, sticky proteins and more. 18:37 - Zonulin, white blood cells, and lectins 21:59 - Curing vitiligo, anti-inflammatory foods. 25:33 - Brain health and lectins 30:00 - Are all lectins the same? Celiac disease and more. 31:30 - Your family history, genetics, and lectins. Anxiety and depression its correlation to lectins 34:40 - Understanding and optimizing the microbiome with food. 36:39 - What human were NOT made to eat. Destroying lectins with acid,  38:20  - High lectins contain foods. Casein A1 40:20 - The antibody that 94% of us are carrying around. 43:10 - The "antibiotic free" lie. 43:50 - Roundup, glyphosate, and canola. 45:20 - Vitamin D and repair your gut. 47:17 - Olivie oil, leaves and millet. 51:00 - Rosemary, anchovies, wine, and living over 100. This podcast is brought to you by Prime Fitness USA,  bringing you the most innovative strength training equipment using their patented SmartStrength technology. This podcast made possible by ATP Lab! For cutting-edge supplementation with a purpose, check out ATP Labs. This podcast is brought to you by Gasp! Top notch quality training wear, Muscle Expert approved training gear! Get 10% off when you use the discount code BEN10 at checkout at Gasp Online Today!   Subscribe on iTunes, TuneIn, or Stitcher Radio! Love the podcast? Leave a review in iTunes! Who would you like Ben to interview? Tell us here! Resources Mentioned ⇾  Dr. Gundry’s Diet Resolution ⇾  The Plant Paradox ⇾ The Blue Zone Theory ⇾ The Botany of Desire ⇾ The Hidden Life of Trees   Follow Dr. Steven Gundry Youtube Facebook Instagram Website

This week we bring back regular guest, Dr. Jerome Craig, to teach us all about living a gluten free lifestyle. As you may know, Dr. Craig is the voice, vision and wisdom behind many of our Fitlandia webinars. Today we’re talking about being gluten free and asking if it is just another diet fad or truly beneficial for our health. If you’ve listened to previous Fitlandia podcasts you know we’re passionate about bringing credible, science-backed information to our listeners - no more fads, no more diets, no more quick fixes. So, this gluten free thing is a hot topic right now, and was initially thought to be healthy. But now there’s a backlash about the research, or lack thereof about the health benefits of eating gluten free. So, we posed this question to Dr. Craig, “Do you believe being gluten free is a diet fad?” He tells us that it’s become a very popular way of eating. The statistics show that 20 million Americans are eating gluten free and a third of those people are trying to avoid gluten. It’s very much front and center in today’s culture. So, is it a fad? Yes, no and maybe. It is a necessity for everyone? Yes, no and maybe. Dr. Craig states, it’s important to look at the science. It’s hard to say, one way or another, exactly what being gluten free or not will do for your body but a diet concentrated mostly on any grain isn’t going to be the most nutritious. The best thing about grains is how much fiber they provide. Fiber is good for us, helping to maintain blood glucose levels but also creates digestive distress for many people and that’s when the gluten argument gets a little foggy. So, what is gluten? Typically, we know of gluten as the protein found in wheat, barley and rye. Gluten is made up of two molecules that are added together; a larger, polymeric glutenin and a smaller protein, gliadin. When combined, they create a lot of stickiness. As wheat is ground and kneaded into dough, it becomes very elastic which is popular in bread making. The air molecules within the dough are trapped, making the bread strong and fluffy. This is where the science and the argument come in - the gluten free market place is a huge industry now. Dr. Craig tells us, “The gluten free market has more than doubled in sales between 2011 and 2016 and today is a $15 billion market.” Although thriving, these products are not necessarily better for you, just because they are gluten free. Most of these baked goods are corn or rice based and don’t provide us more nutrition. Gluten Free Society posts a variety of glutens. Their argument is with 400 glutens occurring in nature; only 40 of those exist in the human food supply. Most seeds are made with components that are meant to be protected and not digested. These seeds are grown so animals eat and spread them to reassure regrowth of the plants. For optimal health and digestion, it is recommended to not only watch wheat glutens, but all grains because every grain has gluten in it. That’s right; gluten is not just in wheat, rye and barley but also rice, corn and millet which are used in gluten free foods. These all have a group of plant storage proteins, called prolamins, which for most of us are not easily digestible. If we look back at traditional ways of making breads, they used to ferment it. These grains required time to absorb water and the fermentation process gave the bread the gluten-like texture we know and love. They Don't Make 'Em Like they Used To Today, however, commercial bakeries use a gluten concentrate in creating doughs. This modern way of milling flour strips the nutrients, leaving the starch and then the concentrate is added to make the bread fluffy again. This is why eating “gluten” causes intestinal distress for so many people because our immune systems and guts are reacting to it. Additives such as coloring, sweeteners, shortening and bleaching agents are added to commercial bread products and are not usually labeled because they’re not technically food ingredients. No wonder our bodies are inflamed! One of our big issues with gluten today is with studies of Celiac; a serious genetic autoimmune disorder. Celiac provokes problems with the immune system if gluten is consumed. Most celiacs have to follow a strict gluten free diet. Even non-celiac people may have sensitivity to wheat/ gluten because many ingredients in wheat can be problematic. The best way to feel better is to avoid eating these types of foods for a period of time, and there are certain probiotics that may help people digest gluten. Dr. Craig points out, “If you eliminate all grains from your diet, you’re going to change your body’s microbiology. This colony changes when you change what you eat, and when a certain food is eliminated and then brought back into the diet later – there is likely to be difficulties with digestion.” Studies do show people who suffer with gut inflammation, leaky gut or IBS greatly benefit from a grain free diet. Eliminating grains not only helps us cut out wheat glutens but we naturally incorporate more fruits and vegetables into our diet instead of processed foods. This gives us greater health benefits by increasing our nutrients and helping to manage blood sugar levels. It’s not about replacing the gluten with other non-gluten baked goods but transitioning into more of a “paleo style” way of eating by removing all flours and adding in more root vegetables and nutrient dense foods. We need to listen to our bodies. When we slow down and pay attention to how our body feels, we can use that as a guide for dietary choices. The easiest way to see what might be causing you inflammation is to take a break from it, see how great your body feels, and introduce it back slowly later if you choose. Tips on Reintroducing Foods Back Into Your Diet Grains for example: • Look up fermentable ways to make your own bread so you know exactly what you’re adding in to it • Start with consuming small amounts and see if you feel any gastrointestinal distress • Probiotics which help with digestion – some in the bacillus or lactobacillus family or any lactate fermenting will help break down these foods. With so many people suffering from gut inflammation and borderline immune dysfunction, its no wonder that being gluten free has become so popular and is seen as a trending fad. People who experience food disorders or GI distress tend to benefit from a low FODMAP diet. A low FODMAP diet, or FODMAP elimination diet, refers to a temporary eating pattern that has a very low amount of food compounds called FODMAPs. The acronym, as described by co-creator Sue Shepard, stands for: • Fermentable – meaning they are broken down (fermented) by bacteria in the large bowel • Oligosaccharides – “oligo” means “few” and “saccharide” means sugar. These molecules are made up of individual sugars joined together in a chain • Disaccharides – “di” means two. This is a double sugar molecule • Monosaccharides – “mono” means single. This is a single sugar molecule • And Polyols – these are sugar alcohols (however, they don’t lead to intoxication!) This way of eating is primarily beneficial for people with GI problems because any fructans, the fructose molecule found in wheat are removed as well as plant fibers which lead to bacterial overgrowth in the gut. Leaky gut can also be caused by a gluten dense diet resulting in a buildup of antibodies to the hormone, Zonulin. This hormone, which acts like a border control in the gut, opens up gap junctions allowing large particles to pass through. However, gluten stimulates the release of Zonulin which can promote leaky gut. How do glutens affect autoimmune disease? Protein molecules that define a grain may be mistaken by our immune system to look like the digestive tract called molecular mimicry. Hyperpermeability, or the increase of permeability (leaky gut), is at the heart of immune dysfunction. Protein leaks out of the digestive tract directly into the blood stream which creates a negative response in our bodies. This can be caused by food particles or toxins that make it across the bacteria that lines the gut. Our bodies become hyper-vigilant and when the immune system dials in with an unrecognizable substance in the system, our bodies can start attacking its own cells. To help with this, we want to broaden the spectrum of probiotic foods in our diet, since we tend to miss out on nutrients if we eliminate food groups for long periods of time. For people who are trying to reintroduce foods back to their diets, Dr. Craig suggests starting with fermented foods which are easier to digest. A small amount of toxins help to keep our immune system alert and makes it easier to adjust after detoxification. As you start reintroducing foods look for: • Family history (especially celiac) to try and avoid gluten and grains • Gut inflammation (heart burn, IBS) correlations with food allergies • Intestinal permeability (many food sensitives) you will start to react to more foods • Skin issues (eczema, psoriasis, discoloring, bruising) • Digestion (gas, bloating, diarrhea, constipation, heartburn) • Brain function (brain fog, hard time concentrating, fatigue after meals which are all associated with immune function and a difficulty regulating blood sugar and insulin levels. • Anxiety / Depression – inflammatory process which grains tend to feed into this response For more on how grains affect our neurological health, check out Grain Brain by David Perlmutter. If you’ve experienced any of the symptoms we’ve talked about or are curious about eating grain or gluten free, it’s worthwhile to try it for your body. Our food controls every function of our bodies; our mood, energy and our digestion. When you look out for your gut, your gut will look out for you! Here are some helpful tips: • Focus on understanding how your body feels – food journaling is beneficial • Use framework of how you’re doing with eliminating or reintroducing foods (Christa uses a scale 1-5) • Look at avoiding pesticides and glyphosates in commercial foods which damage the gut microbiome • Be confident in your journey in finding what best works for your body Do you love Dr. Craig as much as we do? You can join his online Nutritional Ketosis program that launches April 23rd. A FREE, 1-yr memberhsip to Fitlandia is included ($228 value). Our listeners get 20% off. See below for details. REGISTER TODAY!  (save 20% and enter LOVEKETO at checkout - good through 4/14) Want More? Subscribe to the Fitlandia Podcast today and have a healthy commute everyday!    

Show sponsors: newbalancechicago.com altrarunning.com   www.thegaitguys.com That is our website, and it is all you need to remember. Everything you want, need and wish for is right there on the site. Interested in our stuff ? Want to buy some of our lectures or our National Shoe Fit program? Click here (thegaitguys.com or thegaitguys.tumblr.com) and you will come to our websites. In the tabs, you will find tabs for STORE, SEMINARS, BOOK etc. We also lecture every 3rd Wednesday of the month on onlineCE.com. We have an extensive catalogued library of our courses there, you can take them any time for a nominal fee (~$20).   Our podcast is on iTunes, Soundcloud, and just about every other podcast harbor site, just google "the gait guys podcast", you will find us.   Show Notes:   Motor control and the immune system. http://www.thegaitguys.com/thedailyblog/2016/9/12/motor-control-and-the-immune-system The Exercise Drug is on its way. http://qz.com/783958/scientists-have-created-a-drug-that-replicates-the-health-benefits-of-exercise/ http://www.cell.com/cell-reports/pdf/S2211-1247(16)31051-8.pdf   Glutes and Achilles. http://www.thegaitguys.com/thedailyblog/2016/9/28/david-and-goliath-the-calf-and-the-glute https://www.ncbi.nlm.nih.gov/pubmed/24121244 More glutes and quads  http://www.thegaitguys.com/thedailyblog/2016/10/5/who-rules-the-glutes-or-the-quads-well-it-is-complicated Runners Diarrhea. What's up with that ? Am Fam Physician. 1993 Sep 15;48(4):623-7. Runner's diarrhea and other intestinal problems of athletes. Butcher JD1. gut and zonulin full text link     https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4589170/ 2012 article here: http://www.karger.com/Article/Abstract/342169 

In pursuit of a new drug therapy to treat cholera, Dr Alessio Fasano made a discovery that would inadvertently change the landscape of gastrointestinal disease in modern medicine. In 2000, Dr Fasano uncovered the protein zonulin as a mechanism which negatively influences the regulation of the intestinal tight gap junctions, and thus provided credence to the notion of a "leaky gut".  In this podcast, Dr Fasano reveals the widespread clinical significance of zonulin, Coeliac disease and gluten sensitivity, as well as a myriad of disorders related to the ubiquitous nature of the zonulin protein, not just in the gut, but in diverse tissues throughout the body.

“Leaky Gut” is the common name for intestinal permeability, where the digestive tract becomes damaged and permeable. This happens from the ingestion of objectionable foods – mainly gluten, as well as from traumatic brain injuries/frequent concussions, excessive NSAID use, excessive alcohol consumption, and poor sleeping habits. When leaky gut is developed, toxins, food particles, bacteria and leak out of the digestive tract into the bloodstream, triggering an undesirable immune response (note that 80% of immune system located in intestinal tract). The immune system responds to this invasion of foreign agents with systemic inflammation, setting the stage for an assortment of health problems. In many cases, the inflammatory cascades cause chronic diseases in the area of your genetics that is your “weakest link.” It could be actual digestive conditions like celiac or IBS, or it could be arthritis, ADHD, allergies, asthma, or thyroid conditions. Leaky gut is becoming increasingly linked to heart disease, cancer and numerous other serious health problems.Zonulin is the substance that triggers leaky gut; it directs the “tight junction” cells in the intestinal lining to open up undesirably. Chronic cortisol production is also involved in the leaky gut story. Steve Wright discussed a couple tests for leaky gut that are okay but not perfect. One test measures rate of sugar absorption, while another tracks antibodies in the bloodstream. Listeners who think they might have leaky gut should visit primalblueprint.com/leakygut. Here you can access extensive details about this condition, and enroll in an extremely detailed multimedia educational course that will provide you with all the tools and information you need to identify your particular vulnerability and make decisive lifestyle changes to quickly heal your gut and regain your health. Mark and Steve emphasize that many people are not aware they have the condition and are suffering accordingly (including Sisson himself for many years before he eliminated grains). Take a few minutes to review the information at primalblueprint.com/leakygut, as it could be tremendously beneficial to your health.

Finally Matt Lalonde joins us for what will probably be the first of many visits.  Enjoy!!! Show Topics: Re-address Blog Comment from Jon from Podcast 57 Insulin Resistance / Cod Liver Oil / PWO Carbohydrate Hashimoto's Disease Best Diet to Gain Mass Matt's Daily Food Intake Detailed Questions: 1. Re-address Blog Comment from Jon from Podcast 57: I think a discussion on what the re-introduction of foods and the subsequent reactions to them means and why would be very interesting as a podcast topic. The paleo concept has expanded a lot from the original ‘cavemen did this so you should to’ logic of guys like cordain (another thing mentioned recently on the show, how robb has become more science orientated because of matt lalonde), but I still think at times robb reverts back to the ‘re- introduce it and see how you feel’ logical fallacy too often, because I bet almost any food completely eliminated for 30 days and then re-introduced would have negative effects and may take a few months to re-sensitive yourself to, so a talk on why this matters (scientifically preferable rather than anecdotally) would be important. It needs to be more than just ‘gluten makes my joints achy’. I’m very surprised that some of your clients eat gluten, robb seems to think 100% of people should avoid it 100% of the time. Another thing is the constant reference to autoimmunity. I get that anecdotally people with these problems see benefits from paleo, but what relevance is this to people without autoimmune conditions? If dairy aggravates autoimmune stuff, what does this mean? Sometimes it seems like robb is implying that because people with (chrohns, rheumatoid arthritis, coeliac, hashimoto etc) get messed up eating a certain food that the food is bad for everyone, but they are a special population, and that’s like comparing the carb needs of a type 2 diabetic to that of an athlete. Again, i recognise this is a problem of the very broad audience of the podcast, but I think some more clarity on the real underlying WHYs need to be answered. For example the ‘these foods have only been around for 10000 years’ line, this is assuming a linear evolution, which many experts suggest is not the case, so maybe Robb could discuss why we did or did not evolve more quickly after the invention of agriculture (http://the10000yearexplosion.com/). 2. Ben Wheeler says: December 17, 2010 at 2:52 pm Mat, I’ve been looking forward to seeing you on the show for some time now! A few questions from a fellow Canadian: 1. Could you please explain the difference between physiological insulin resistance and pathological insulin resistance. I think this is something that gets very mixed up not only in the mainstream, but in the low-carb/paleo community. 2. Cod Liver Oil- WAPF says yes, Cordain says no, who do the lay people believe? Both have very good researcher on both sides. Could it be the problem lies with Cod Liver Oils that have been striped of natural A & D and replaces with the synthetic variety? 3. PWO carbohydrate- I know you wrote a stellar piece sometime ago on Low-carb and CrossFit. How has your viewpoint evolved from that experiment, and over time? 3. Debbie says: December 17, 2010 at 3:55 pm Matt, 
I have really been working at being a Paleo health person. My only problem is I have Hashimoto disease. I work out five days a week. I watch what I eat. Perhaps more of a 85% paleo. What can I do to speed things along. I have been doing Paleo since May 2010 I have lost about 15 pounds, very, very slowing. Lots of tweaking with my thyroid meds and I continually tweak my food. Can you give me any suggestions? Thanks in advance – Debbie M.
 Diane @ Balanced Bites says: December 17, 2010 at 5:28 pm I’m going to throw my .02 in here before Matt (or Robb) gets to this one… if you’re not 100% gluten free, you need to be- as of yesterday. Seriously. So that 85% paleo… it needs to be 100% gluten free at a minimum! Datis Kharrazian talks a lot about this topic (the gluten-autoimmune thyroid connection) and I’ll be hearing him speak more about it next month here in the Bay Area. I’ll report back if there’s more.
 julianne says: December 19, 2010 at 9:07 pm Totally agree with Diane – I have Hashimotos. Get Dr K’s book and read it – it is useful, be super strict gluten free. Go 100% paleo. My anti-bodies are dropping since gluten free. Don’t go too low carb though, I’ve found so keep in a little good fruit like berries and good starches like sweet potato. Do the anti-autoimmune protocol in Robbs book, see if that helps. (Dairy and nightshade free). Make sure your vit D is around 45 – 50. Take omega 3. Be careful with iodine. It can cause a flare up.
 4. Ben says: December 17, 2010 at 5:11 pm Short and sweet: what type of eating would he recommend to a lean 31 year old, strict paleo for 1.5 years, 164 lbs at 5 ft 11 inches who is looking to get body weight up to aprox 180-190 pounds on Ripp’s Starting Strength program. I am only 1.5 months in and slowly gaining weight, and progressing on Ripp’s linear path, while maintain strict paleo; i only ask if Lalonde thinks there is another way of eating that would be more beneficial given my goals. If not, cool ill keep up strict paleo – it is after all very tasty and effective. I just want to know if he thinks this is the best path. Thanks.
Deas: update yer blg dood.
 5. David says: December 17, 2010 at 5:27 pm He mentioned in an interview that he only eats two meals a day. I am interested in how he get’s enough calories to support his performance efforts. When does he eat and what does it consist of – both workout days and rest days? Also, if this is an individual thing or if it is something he recommends for everyone? References from Matt's interview: •Impaired cellular insulin binding and insulin sensitivity induced by high-fructose feeding in normal subjects. Am. J. Clin. Nutr. 1980, 33, 273-278. •Consuming fructose-sweetened, not glucose-sweetened, beverages increases visceral adiposity and lipids and decreases insulin resistance sensitivity in overweight/obese humans. J. Clin. Invest. 2009, 119, 1322-1334. •Long-Term Effects of Moderate Fructose Feeding on Glucose Tolerance Parameters in Rats. J. Nutr. 1981, 111, 307-314. •Alterations of the Intestinal Transport and Processing of Gliadin Peptides in Celiac Disease. Gastroenterology 2003, 125, 696-707. •Gliadin Induces an Increase in Intestinal Permeability and Zonulin Release by Binding to the Chemokine Receptor CXR3. Lammers, K.M. et al. Gastroenterology 2008, 135, 194–204. •Gliadin, Zonulin and Gut Permeability: Effects on Celiac and Non-Celiac Intestinal Mucosa and Intestinal Cell Lines. Scandinavian Journal of Gastroenterology 2006, 41, 408-419. •Surprises From Celiac Disease. Alessio Fasano, Scientific American 2009, August, 54–61. •Effect of Short-Term Starvation versus high-fat diet on intramyocellular triglyceride accumulation and insulin resistance in physically fit men Exp. Physiol. 2006, 91(4), 693-703. •Influence of dietary fat composition on development of insulin resistance in rats. Relationship to muscle triglycerides and omega-3 fatty acids in muscle phspholipid. DIabetes 1991, 40(2), 280-289 •Fish oil prevents insulin resistance induced by high-fat feeding in rats. Science, 1987, 237(4817), 885-888. •Physiological Compartmental Analysis of Alpha-Linolenic Acid Metabolism in Adult Humans. Journal of lipid research 2001, 42, 1257-1265 •Dietary Docosahexaenoic Acid as a Source of Eicosapentaenoic Acid in Vegetarians and Omnivores. Lipids 1997, 32, 342-345. •Intake of a Diet High in Trans Monounsaturated Fatty Acids or Saturated Fatty Acids. Effects on Postprandial Insulinemia and Glycemia in Obese Patients with NIDDM. Christiansen, E.; Schnider, S.; Palmvig, B.; Tauber-Lassen, E.; Pederson, O. Diabetes Care 1997, 20, 881–887. •Influence of Dietary Carbohydrate Intake on the Free Testosterone:Cortisol Ratio Responses to Short-Term Intensive Exercise Training. Eur. J. Appl. Physiol. DOI: 10.1007/s00421-009-1220-5. Show Notes - The Paleo Solution - Episode 68 Download Episode Here.