Episode Transcript
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Speaker 1 (00:00):
Hello and welcome
back to another episode of the
Imperfectly Empowered podcast.
I am your host, anna Fulmer.
Dr Tom O'Brien is aninternationally recognized
speaker focused on foodsensitivities, environmental
toxins and the development ofautoimmune diseases.
He has a faculty position withthe Institute for Functional
(00:20):
Medicine and the NationalUniversity of Health Sciences.
For Functional Medicine and theNational University of Health
Sciences.
Author of you Can Fix yourBrain and the Autoimmune Fix.
Welcome, the Sherlock Holmes ofchronic diseases, dr Tom
O'Brien.
Dr Tom, it is so lovely to haveyou here.
I would love to press rewind alittle bit for you and just get
(00:41):
a sense of how you even got towhere you are right now.
It is so easy to see wheresomebody is currently at, but
how did you even get to whereyou currently are and what
created this passion for you?
Speaker 2 (00:55):
Yes, when I was an
intern in 1979, my ex and I
could not get pregnant and I hadbeen reading some holistic
health stuff already, and so Icalled the seven most famous
holistic doctors I'd ever heardof and I was able to reach all
of them and I called and askedfor the office manager and said
(01:18):
hi, you know, my wife and I, I'mjust an intern here in Chicago,
but my wife and I can't getpregnant.
I'm wondering if I couldschedule some time to talk with
the doctor, just for a coupleminutes, and I'm happy to send
you a check or something.
You know we don't have anymoney, but I'll do what I can.
Okay, honey, you hold on, I'llget them right now.
And they always did right.
(01:39):
And so I was able to ask thesevery famous doctors at the time
what do you do for infertility?
And they would say things likewell, do you know what a
category one is?
I'd say no and they'd say learn.
Okay, category one.
And I just wrote downeverything and I put a program
together and we were pregnant insix weeks.
My neighbors in married housingwe lived on campus, they had
(02:03):
been through artificialinsemination and nothing had
worked for them and they askedif I'd work with them and I said
well, I don't really know whatI'm doing, but I don't think
it's going to harm you.
They were pregnant in threemonths, so now we're four months
pregnant, just happy to tellthe world and tell our friends
in Chicago and our friend'ssister in Wisconsin that had two
(02:23):
miscarriages, and called andsaid can I come talk to you,
please, please.
And I was talking to people outof my dorm room.
You're not supposed to do thatand there's not much in medicine
.
That's all or every.
But this was in every principle.
In every principle.
(02:43):
Every couple that had any typeof hormone-related imbalances
whether it was fibrocysticbreasts, premature ejaculation,
unexplained miscarriages everysingle couple, as a component of
what was contributing to theenvironment creating the
problems they were having, theywere eating foods they did not
(03:05):
know were causing inflammationfor them because they didn't get
gut symptoms when they ate thefood.
So they thought the food wasfine, but they got reproductive
systems or brain symptoms, butnot gut symptoms.
Now we know, the science isreally clear.
The ratio is eight to one.
For every one person that getsgut symptoms with a problem with
(03:26):
wheat, for example, there areeight people that don't get gut
symptoms.
They get brain symptoms or skinor gallbladder, but not gut.
So they don't associate whatthey're eating with what's
fueling the inflammation that'scausing the problem.
Speaker 1 (03:43):
Yeah, because it's
not specifically gut related.
Right, right, yeah, yeah, yeah.
So I'm just curious.
You'll hear it all the time.
Speaker 2 (03:50):
You know I'm the guy
that's been out there since 2002
on stage talking about thedangers of wheat and gluten, and
you hear it all the time.
Well, I feel fine when I eatwheat, and so it doesn't matter
how you feel, because the ratiois eight to one.
So if you're going to use howyour gut feels when you eat the
(04:10):
product to determine if it'ssafe for you or not, you'll get
it right one out of eight times.
Speaker 1 (04:17):
Yeah, now I'm curious
to kind of frame it.
From the beginning.
In my own journey and then whenI became a health and fitness
coach and specifically workedwith nutritional clients, I saw
when we talked about gluten whatwas interesting were the
observations that it did seem tomake a difference the quality
(04:37):
of the food that they wereeating.
And I may be getting ahead ofourselves here, but in terms of
even just talking about gluten,is it the gluten itself or is it
the way that it has been sodrastically modified and
distorted over the years, thatis, with toxins in the
(04:57):
environment, that is causing theissue?
Or is, like gluten in and ofitself, the issue?
Meaning?
Is it more this need to pursuethis more organic, natural path
of living versus one specificingredient causing?
That was poorly worded, buthopefully that somewhat came
(05:19):
across.
Speaker 2 (05:20):
I understand the
question very well.
It's a common question fromeducated people in the
healthcare field.
So is it really the food or isit what they've done to the food
?
Bottom line is what I'm hearingyou saying, because a lot of
people well, it's the glyphosate.
No, it's not.
So let me give you a littleanatomy for your listeners.
(05:44):
Give you a little anatomy foryour listeners.
We have sentries standing guard.
I think of them as the soldiersat Buckingham Palace, those
guys with the big hats.
You know that we have sentriesin the first part of our small
intestine.
Actually they're throughout theentire body, but for this
discussion, in the first part ofthe small intestine.
They're called toll-likereceptors and there are
(06:07):
centuries that are watchingeverything that comes out of the
stomach into the first part ofthe small intestine, because
things don't get absorbed in thestomach in general they don't
they get absorbed in theintestine.
So our ancestors we have thesame body as our ancestors
thousands of years ago the samekidneys, the same eyes, the same
(06:28):
immune system.
And our ancestors beforeagriculture.
They were nomads.
They followed the herds to havesources of food, and so primary
concern for them was food.
So they find something, first,they sniff it, then they nibble
at it and then they eat it.
(06:49):
Well, if there was pathogens onthat food, bad bacteria,
dangerous bacteria on that foodthat they couldn't identify by
smell or by taste, the acid inour stomach is supposed to kill
it.
But if it didn't kill it and itcomes in that glob of food into
(07:10):
the first part of the smallintestine, the sentries are
standing guard just watchingeverything.
They're watching every morselof what comes through to see if
there's any bad bugs, andthey're dormant.
They're not doing anythingunless they see a bad bug and
they look for it for the proteinstructure of that bug.
That's what they're looking forwhen they see a threat.
(07:32):
Two things happen within fiveminutes and it's really cool.
If you like, I'll send you thevideos afterwards that they did
at Harvard on this.
They're very cool to watch.
Two things happen.
First, the messenger, thetoll-like receptor, sends a
message to increase theproduction of the protein
zonulin.
Now we know that's themechanism of what's been called
(07:56):
leaky gut.
Leaky gut is not bad for you.
Excessive leaky gut is bad foryou.
But when you increase thezonulin protein you open the
space between the cells a littlebit, so water comes from the
body into the lumen of the gut,into the small intestine.
Why it's washing out the threatwith the poop.
(08:19):
So you're flushing it away.
So you're flushing it away.
Leaky gut is a life-savingmechanism we inherited from our
ancestors.
It saves our life every day.
And those ancestors that didn'thave good toll-like receptor
function, they died.
They did not reproduce, so theydon't have lineage carrying
(08:43):
poor toll-like receptor function.
Those that had good toll-likereceptor function survived,
reproduced.
Their offspring carried thosesame genetics and that's what we
all have inherited today isreally good toll-like receptor
function throughout our body.
But for this discussion in ourgut to identify if there's a bug
(09:05):
coming in.
So the first thing that happenstolic receptor increases
zonulin production.
The protein opens a space,water comes into the gut.
The second thing that happensis you increase NF-kappa B, the
major amplifier of inflammation.
This is the desk sergeant inthe police station.
(09:27):
You guys, you're over in thisneighborhood today.
You guys, you're over here, yougo over here and I need extra
people over there today.
That's NF-kappa-B.
It's the major amplifier of ourprotective cytokines, our
protective inflammatory markers.
All of that happens Increaseonulin, increase NF-kappa B
(09:48):
within five minutes of a bugcoming out of the stomach into
the first part of the smallintestine Happens in every human
every time.
Here's the kicker.
Alessio Fasano is at Harvard.
This guy professor of medicine,harvard Medical School,
professor of nutrition, harvardSchool of Public Health, chief
(10:11):
of pediatric gastroenterologyMass General, harvard director
in the Celiac Research Center,harvard director of mucosal
immunology, harvard Five titlesAny one title is a lifelong
dream for someone.
At the top of their game.
He's got five.
This guy is on a differentlevel in how he thinks and how
(10:34):
he teaches.
He is always so careful of whathe says so he's not misquoted.
You know, and there arehundreds, of hundreds of
articles by him and his team andyou'll see an article it's a
really good article about leakygut and pancreas or leaky gut
and brain or whatever it shouldbe.
And there's eight authors andthe last one Alessio Fasano.
(10:59):
The stamp that it's approved bythe boss right.
This article he wrote byhimself.
So it gives you a sense of howimportant he thinks.
This message is that he wroteit by himself.
The title of the article, andanyone can go on Google and just
download the article.
(11:19):
It's marvelous to read.
It's marvelous to read.
All disease begins in the quoteleaky gut the role of zonulin in
the development of chronicinflammatory diseases.
Now, I didn't mention this, yetthe CDC tells us that 14 of the
15 top causes of death todayare chronic inflammatory
(11:42):
diseases.
It's always inflammation.
Except for unintentionalinjuries, it's always
inflammation, always.
It doesn't matter Cancer, heartdisease, alzheimer's doesn't
matter, it's always inflammation.
Now we have Fasano, who wethink is going to win the Nobel
Prize because it's him and histeam that identified this
mechanism of zonulin back in1997, and the whole world of
(12:04):
leaky gut.
Now we have Fasano writing alldisease begins in the leaky gut,
the role of zonulin in thedevelopment of chronic
inflammatory diseases.
And when you so that givescredibility to the concept.
Yeah to the concept right right,right, when you read his
(12:24):
article tells you now once againtoll-like receptor identifies
the protein structure of the bugcoming out of the stomach and
said, whoa, that's a bug kill itdoesn't like it.
Yeah, in the article that fasanowrites, he tells us gluten is
misinterpreted as a harmfulcomponent of a microorganism.
(12:46):
The protein structure of thesepeptides of gluten.
Because no human can digestgluten down to amino acids we
can't, no one can.
The best we can do is break itdown into clumps of amino acids.
Those are called peptides, andgluten is misinterpreted as a
harmful component of amicroorganism.
(13:08):
This is from Fasano and this iswhat they're teaching at
Harvard Medical School right now.
Then you go to Maureen Leonard,famous gastroenterologist at
Harvard.
She did a literature review ofthis topic and she published in
the Journal of the AmericanMedical Association.
She looked at over 60 studieson this topic and her summary is
(13:31):
gluten is misinterpreted as aharmful component of a
microorganism.
This occurs in all humans whoconsume gluten, and so anyone
who's listening today, if you'rea human, that means every time.
Now your wife may not thinkyou're a human sometimes, but
(13:52):
every time you eat New podcast,different podcast.
Right, right.
Every time you eat wheat, youactivate this inflammatory
cascade in your gut, in everyhuman.
Well, I feel fine when I eatwheat.
It doesn't matter how you feel.
The ratio is eight to one.
You'll only get it right onetime out of eight if you screen
(14:14):
for this by how you feel whenyou eat the food.
Speaker 1 (14:18):
Now let me ask you
this really quick.
So the research.
I've obviously not read eitherof these experts on their
research, but the actual studiesthat were being done.
Was the quality of the glutenincluded as a variable or a
controlled factor in theirstudies?
Meaning, were they saying thesame response to the protein
(14:40):
structure of organic gluten, togluten that is not being
considered organic, or how wasthat?
Speaker 2 (14:49):
controlled?
For I understand the question.
There are hundreds of studieson this topic, hundreds no.
Ancient wheats are no better.
Once you've crossed the line oftolerance and your immune
system says that's it no morewheat, and you start making
antibodies to wheat.
The ancient grains have thesame peptide structure.
Because you can't break down.
(15:10):
The ancient grains have thesame peptide structure because
you can't break down the ancientgrains, so when they break into
peptides they're the same, soit doesn't matter.
Now the quality of the wheattoday is much worse than it was
30, 40 years ago, and thatimpacts on the microbiome.
That impacts on many aspects ofthe discussion on the value of
(15:31):
the food.
But this is a life-savingmechanism for all humans.
It's not because of theprocessing, it's because of the
product itself.
Wheat is not a food.
Now.
It's saved millions andmillions of lives.
There's beneficial componentsto wheat you can't argue with
(15:52):
that, of course, and 78 to 81%of the prebiotic in the Western
diet comes from the rabbinalxylans in wheat, which means
that your microbiome iscompletely dependent on wheat.
That's how you've grown up.
So people who get identified ashaving an immune reaction to
(16:13):
wheat, that may be contributingto their Hashimoto's or their MS
or their rheumatoid or theiracne or their migraines or their
child's asthma.
It doesn't matter the symptoms.
There's hundreds and hundredsof studies on this.
So people who are identifiedthat their immune system is
fighting wheat, you can't haveany of it because the toll-like
(16:39):
receptors will respond at thenanogram level, that's a
billionth of a gram.
So if you have contamination inthe food you're eating for
example, you go to a sushirestaurant you have to ask them.
Please ask the chef if he putsflour in his sushi rice, and the
waitress will say oh, no, no,no, no, no, flour, no flour.
(17:01):
I understand, please ask thechef.
Oh, no, no, no.
Please ask the chef.
And three out of five times ithappened to me the waitress came
back and said oh, we're verysorry.
Yes, chef puts a scoop of flourin the sushi rice to make it
stickier.
They didn't know.
So people don't know, but youget the inadvertent exposure.
(17:23):
You activate that wholeinflammatory cascade when you're
eating some food that'ssupposed to be safe for you rice
.
Speaker 1 (17:33):
So with this, because
I'll so I'll play devil's
advocate for a second.
One of the dangers that I seein the gluten-free movement and
part of this is education,certainly, but on the flip side.
So we have people who areprioritizing a lack of gluten in
their diet, but then all of theproducts that they're buying
(17:53):
gluten-free are processed.
Speaker 2 (17:55):
That's exactly right.
You know all of the other, andso I guess it's like how do we
find?
I talk about the dangers.
I talk about the dangers of thegluten-free diet.
You increase mortality on agluten-free diet if you don't do
it correctly.
You do?
Speaker 1 (18:10):
Oh, say that one more
time.
Just say that one more time foreveryone who missed it in the
back.
Speaker 2 (18:14):
You increase
mortality on a gluten-free diet
if you don't know what you'redoing.
In Sweden they've gotsocialized medicine.
They've got records oneverybody and they looked at
350,000 endoscopy biopsies.
Now that's when you put a tubedown the throat and you look in
(18:35):
the intestines, you snip out alittle piece and you look at it
under a microscope.
So these were patients who wentto their doctor, who were sent
to a gastroenterologist for anendoscopy biopsy.
They had some health complaintand they found 39,000 of those
350,000 were celiac patients.
The rest were colitis orCrohn's or cancer or no problem
(18:59):
whatever, but there were 39,000that were celiacs.
They followed those people for25 or 30 years.
What happened to them afterthey had the endoscopy biopsy?
Because I have records oneverybody.
If you were diagnosed withceliac disease, you had an 86%
(19:21):
increased risk of dying withinone year from a cardiovascular
incident, from a cardiovascularincident, and you had almost a
fourfold increased risk of dyingwithin one year from a cancer
compared to the other 300,000people that had colitis or
(19:43):
Crohn's or cancer, whatever theyhad.
But you had this huge risk ofdying early if you were
diagnosed with celiac diseasecompared to all the rest of them
.
And this was like what, andthis is in the Journal of the
American Medical Association.
It's the largest study onmortality with celiac disease
ever and you think about thisand you can say what.
Wait a minute.
(20:03):
Wait a minute.
What and for?
Speaker 1 (20:06):
those people that
don't understand the what is
confusing?
Because we're talking like allof them include underlying
inflammatory issues, so like itwouldn't make sense why that's
isolated.
Yeah, that's right.
Speaker 2 (20:16):
So there was
something that happened to these
people after they werediagnosed with celiac.
Well, they're not given anymedications.
There is no medication for this.
What were they told to do?
Go on a gluten-free diet,anything else, anything else.
No, that was it.
Now how could that be acontributor to this increased
(20:38):
risk?
It's really easy when you lookat the science.
If you've grown up anddeveloped the microbiome that
you have which we know is alldisease begins in the gut.
It's the microbiome that wethere's only one thing you're
going to focus on, mrs Patientbuild a healthy, diverse
microbiome.
Nothing is more impactful toyour overall health Absolutely
(20:59):
nothing.
So if you grow up and 78 to 81%of the prebiotics the foods that
feed the good guys in your gutif 78 to 81% of that is coming
from wheat, and you stop eatingwheat because you've been
diagnosed with a problem withwheat, and you start eating the
(21:23):
gluten-free stuff because youwant to replace your bread and
you want to replace your pasta.
You want to replace your pasta,you want to replace your
cookies, you want to replaceyour muffins, and so you use the
gluten-free stuff, which isjust white paste.
There's no nutritive value toit whatsoever.
Well, immediately, most peoplestart feeling better.
(21:44):
They start losing weight.
Within three months They'velost 10 to 20 pounds without
trying.
It's all water because theystop eating a food that's
causing so much inflammation.
But in the meantime you'restarving, the good bacteria in
your gut and they start dyingoff.
And the bad guys in your gutlove this white paste, this
(22:07):
gluten-free stuff.
They love it, so you keepeating.
Speaker 1 (22:09):
Because it's meeting
that protein structure that they
like.
That's right.
Speaker 2 (22:13):
That's right.
And the glycemic index.
Speaker 1 (22:17):
So it's like false
advertising a little bit.
Speaker 2 (22:20):
That's right.
And so the result is six months, eight months, 10 months down
the road.
Now you've got severe dysbiosis, meaning too many bad guys, not
enough good guys in your gut.
36% of all the small moleculesin the bloodstream are the
exhaust of the bacteria in yourgut.
They're the messengers that aregoing out to activate your
(22:41):
genes throughout your entirebody.
We know from Michael Gershon atPrinceton that he wrote the
book in 1999, the Second Brain.
For every one message from thebrain going down telling the gut
what to do, there are ninemessages from the gut going up
telling the brain what to do,and most of that is coming from
the bacteria in your gut, theexhaust of the bacteria.
(23:03):
But now you've been starvingthe good bacteria feeding the
bad bacteria.
So the messages in yourbloodstream from the bacteria
are messages of inflammation,dysbiosis, poor function and you
increase mortality.
So that's the mechanism thatoccurs.
(23:26):
So gluten-free diet is reallygreat for you, but you have to
know how to do it properly.
You don't substitute the whitecrap excuse me for the wheat
that you were eating before.
You don't do that.
No, look, I'm half Italian.
I'm going to have a littlegluten-free pasta once in a
while.
Who cares?
But it's like once every two,three, four weeks.
(23:49):
It's not every day that I'meating any of that kind of stuff
, and we found some really greatgluten-free bread that we keep
in the freezer.
But some of that stuff tasteslike cardboard I mean.
It's just terrible.
But there's some really goodones now, and so just yesterday
I had an egg salad sandwich on aslice of gluten-free bread.
(24:10):
That was delicious and it waswhole grains with nuts and seeds
, but it was delicious.
So once in a while, who cares?
Speaker 1 (24:21):
So you would do a
processed gluten-free pasta
before an organic whole wheatpasta.
No, no oh before organic wholewheat pasta.
No, no, I would oh okay, oh, oh, before.
Speaker 2 (24:32):
organic whole wheat
pasta.
Speaker 1 (24:33):
Like if you had like.
If you had to choose betweenthe two, you would do a
processed gluten-free oranything.
Fill in the blank.
You would do a processedgluten-free, you know whatever,
versus the organic version of it.
Oh, there's no question.
Speaker 2 (24:48):
Every human activates
leaky gut and inflammation
every time they eat wheat,whether you feel it or not.
And that's the gateway in thedevelopment of autoimmune
diseases.
All disease begins in the gut.
That's the big picture that wehave to remember.
When you read the science onthis, it's not my idea.
(25:11):
But when you read the scienceyou can't just conveniently say,
okay, I'll listen to thisscience, but I'm not going to
listen to that.
Speaker 1 (25:19):
You can't do that.
Speaker 2 (25:20):
Yeah, I hear what
you're saying.
Yeah, because it's notconvenient, just because the
data isn't convenient doesn'tmean you can disregard it.
Speaker 1 (25:25):
Yeah, I hear that
that's right.
Speaker 2 (25:27):
That's right, so it
may be you say you know what.
I've never heard that kind of aconcept before.
This may be a fluke article.
I need to read a little moreabout this.
I mean that's rational, butthen when you go into the
literature.
you, oh my God, look at, look atall these.
Just Google schizophrenia andgluten.
Just Google it.
Here come all the studies bypsychiatrists that sometimes and
(25:48):
it's about 14% ofschizophrenics go into complete
remission on a gluten-free dietand a year later they're off all
their medications with theirpsychiatrist's approval.
Just Google it and you go, myGod really.
Speaker 1 (26:03):
Yeah, this is a
really ignorant question.
Like so ignorant andembarrassing, considering I was
a nutrition coach for severalyears, but like way back when,
like, say, bible times, whatingredients were people using to
make bread?
Cause we know bread is a very,very old concept.
What, what ingredients werepeople using?
Like were they using wheat eventhen.
Speaker 2 (26:25):
They, they were um
like it, like one of the ancient
grains, but it was a rareoccurrence.
It wasn't a multiple time a day, every day occurrence.
Speaker 1 (26:35):
Right, yes.
Speaker 2 (26:37):
There are other
contributing factors as to why
wheat is the most impactful food.
When you give it up, for thevast majority of people that has
the biggest impact on reducingthe inflammation in your body.
Now there are a few peoplewhere dairy is the big kahuna.
(26:57):
When they give up dairy, all ofa sudden their asthma of 30
years is gone and they'rebreathing better, and all of
that.
But in general, wheat is theone that has so many benefits.
People have had unexplainedmiscarriages, they go
gluten-free and they have ahealthy pregnancy and a healthy
delivery.
In the journal Gas Venterologythey published a paper 50% of
(27:20):
children with drug-resistantepilepsy which means, by
definition, they've tried atleast three drugs and they're
not working which means, bydefinition, they've tried at
least three drugs and they'renot working.
50% of those kids go intocomplete remission on a
gluten-free diet.
They have no more seizures.
Well, wait a minute.
(27:42):
Why didn't my neurologist tellme that?
Speaker 1 (27:44):
Because he doesn't
read gastroenterology journals
he reads neurology journals.
Right, right, yeah, it's likein the ER, when we'd have to
consult the neurology andcardiology at the same time.
It's like you always got readyto rumble.
Yes, right.
You know, because the expertsdon't.
You're like, okay, okay, youstay over there, you stay over
there.
So again, kind of like playingthe devil's advocate in here,
because people listening mightbe thinking this.
(28:04):
So you know, in one sense yougo gluten free and then you
(28:31):
increase your mortality becauseyou didn't do it right.
On the other hand, studies aresaying they go this correctly
that you're also eliminating alot of the processed and just
added sugar that inherentlycomes into our diet with a lot
of gluten-rich food.
So how much of it?
Again I'm respectfully asking,like the pushback, somebody
might be thinking how much of itis again the gluten?
Certainly it's contributing toit.
And then what percentage ofvalue do we give on the amount
(28:54):
of added sugar that is alsoeliminated from some of these
diets, which?
Speaker 2 (28:59):
is certainly also
contributing.
You bet.
You bet it's a big problemtoday the added sugars and that
are in our diet and insulinresistance, and it's a big
problem.
What we have to remember and Icall it the 101, you know it's
basic, the basic understandingabout disease.
Look, we are increasing the gapbetween total lifespan and
(29:24):
healthy lifespan.
The gap is getting bigger.
In men it's 21%.
In women it's 24%.
Of their life, the last 21% oftheir life is not healthy,
meaning they've got immobilizingdisease.
It's getting worse and worseand worse.
So we have to keep in mindwhat's going on here.
(29:46):
Why is every auto immunedisease going up four to nine
percent a year?
Every single one of them?
Why are so many kids onantidepressants and anti-anxiety
?
And it's going up every year?
Why is all this happening?
One of the things we have tokeep in mind as a basic 101
concept is that it'sinflammation, that your immune
(30:10):
system is getting activated,trying to protect you.
So the question is what's ittrying to protect you from?
And as you begin to reduce theamount of gasoline you're
throwing on the fire, you haveto identify is it gasoline or
kerosene?
Is it charcoal, lighter fluid?
Is it gasoline or kerosene?
Is it charcoal, lighter fluidor lighter fluid.
I mean, where is the influx?
(30:31):
Is it dairy or is it weed?
Is it mold or is it toxicthoughts?
Where is the inflammation yeah.
Speaker 1 (30:37):
social media yeah,
yeah, yeah.
Speaker 2 (30:39):
Where is the
inflammation coming from and
when you look from that bigpicture perspective, you get the
most bang for your buck most ofthe time not every single time,
but most of the time when yougo gluten-free in a healthy way.
Yehuda Schoenfeld is consideredthe godfather of autoimmunity.
(31:03):
Many, many credentials to hisname.
He runs the immunologydepartment at Tel Aviv
University in Israel.
To give you a sense of this guy, when I interviewed him, 26 of
the MD PhDs who received theirPhD in immunology there 26,.
There are many, many more, but26 chair departments of
(31:25):
immunology in medical schoolsand hospitals around the world.
They're his students.
This is the godfather.
He published a paper two yearsago the benefits of a
gluten-free diet in non-celiacautoimmune disease.
Okay, and they did a literaturereview and he said that 78% of
(31:50):
the people get better and thiswas confirmed in 65% of the
studies.
They get better on agluten-free diet.
And there were 28 differentautoimmune diseases they
identified Cardiomyopathy,hashimoto's, thyroid disease,
multiple sclerosis, rheumatoidarthritis, primary biliary
(32:13):
sclerosis.
It didn't matter what theautoimmune disease was.
Over 75% 78% of them got betteron a gluten-free diet.
Stop throwing gasoline on thefire.
All disease begins in the gut,so when wheat comes in.
It opens up excess leaky gut,excess inflammation.
So when you stop throwinggasoline on the fire, the
(32:37):
antibodies to your specificautoimmune disease start coming
down, coming down.
The inflammation starts comingdown.
You feel better across theboard.
Speaker 1 (32:48):
I'm curious those
studies, were they multicultural
?
Were there multiple countries?
Speaker 2 (32:53):
Did they?
Speaker 1 (32:53):
see a significant
reduction.
More prevalent in one cultureover another.
Speaker 2 (32:59):
That's a really good
question.
Speaker 1 (33:00):
I don't know.
That said I don't know.
Yeah, because I also think it'sfascinating.
It's a fascinating conversation.
Just the difference in even um,you know clients that I've had
who are very, very sensitive togluten and they eat gluten here
in the United States and theirskin's breaking out and they,
you know, their gut is in somuch pain, they feel terrible,
(33:20):
and then they go to a differentcountry and they don't have the
same response and in their mindit's like the gluten is is just
not being created.
Equal to your point I hear yourpoint that, regardless, the
protein structure is notappreciated by the body, no
matter what quality?
But it's interesting yeah,culturally, just to see.
Speaker 2 (33:39):
Yeah, that's really a
good point and a lot of people
bring that up about.
I go to Europe and I can eatthe wheat and I'm fine.
No, you're not, no, you're not,no, you're not, no, you're not.
When you read the science onceagain, you find that somewhere
around seven to nine percent ofpeople who have a sensitivity to
gluten get gut symptoms.
Speaker 1 (34:01):
The rest of them
don't right.
They get brain symptoms,something else.
Speaker 2 (34:05):
And it's the FODMAPs
in wheat, the fermentable
carbohydrates, that cause thebloating and the gas and the
cramps.
Well, the wheat in Europe islower in FODMAPs.
So they go to Europe, they eatthe wheat, they don't get the
bloating, they think they'refine.
But if they come back to the USand eat the wheat, they're not.
And so patients come to me allthe time and say I'm going to
(34:31):
Italy, it's okay to eat thewheat there.
Yeah, I said no, Well, wait,doc.
And I said look, you understandnow, Mrs Patient.
The bottom line.
The bottom line is is yourimmune system activated, trying
to protect you from wheat?
That's the bottom line.
It doesn't matter how you feel.
Speaker 1 (34:49):
Right, right.
Speaker 2 (34:55):
Are you creating
inflammation because of wheat?
Now, we did the initial tests.
You were highly positive.
You followed the guidelines.
We did the follow-up test.
You're negative.
Way to go, high five to you.
Way to go.
And we just did that follow-uptest a month ago.
And you're not eating wheat,are you?
No, no, no, okay, good, solet's assume the test is still
negative.
Go to Italy, enjoy yourself,come back and do the test and
let's see what we get.
(35:16):
And when they come back, everysingle person their antibodies
are sky high and theirHashimoto's thyroid antibodies
have come back, or theirrheumatoid antibodies have come
back, it doesn't matter.
Their brain antibodies havecome back.
But I didn't feel bad when Iate the wheat.
That's because it's lower inFODMAPs.
It's the gluten.
Speaker 1 (35:36):
Yes, yeah.
Speaker 2 (35:38):
It's the gluten
proteins that activate the
immune response.
The FODMAPs activate thebloating and the gas and
cramping.
Speaker 1 (35:47):
Well, and then to
what you're saying yeah, for
those patients too, it's whatyou're alluding to is the idea
that it is true, withinAmerica's culture, all of the
other additives that we'reputting into food is not as
prevalent, and so it's not evennecessarily the gluten to your
point, it's all of the otherstuff that is not being put in
(36:07):
to the food in Italy that mightbe causing less of a systemic
response outside of what'sobvious.
Speaker 2 (36:14):
Yes, well, they still
get the systemic response when
they come back and we do thetest again, but they don't get
the bloating and the gas.
Speaker 1 (36:22):
The gut Right?
Yes, which makes sense.
That makes sense.
We, ok, in a minute we're goingto dive in.
I know you're all wondering theanswer to this question because
we haven't actually touched onit yet.
We're gonna dive into Dr Tom'sexpert advice on how we
positively do gluten free theright way and help reverse that
cause of inflammation.
(36:43):
Because obviously we've alreadydetermined if you go gluten
free and you don't do it right,well, you just increased your
mortality.
So we're going to address thatin a second, but first we're
going to play a really quickround of would you rather?
He didn't know he was signingup for this, but he can handle
it, he's been around the world.
Would you rather lecture onspecifically?
(37:03):
You would rather lecture ongluten or lecture on autoimmune
disease?
I realize they're not separated, but which one would you add?
If you had to go deep into one,which would it be Autoimmune?
Speaker 2 (37:17):
Yeah, because when
you, when you and my book, the
autoimmune fix, when thenational book award, you know
because when, when you talkabout autoimmunity, the question
is where does it come from?
Well, it comes frominflammation and all disease
begins in the leaky gut.
And well, where does the leakygut come from?
Funny, you should ask.
Speaker 1 (37:38):
Yeah, he's ready to
roll right now.
He's ready to roll.
He's talked about this so manytimes.
I love it.
Would you rather go to Franceor Italy?
Speaker 2 (37:46):
Italy.
Speaker 1 (37:48):
Italy.
How many times have you been toItaly?
Speaker 2 (37:52):
eight, eight or 10.
Speaker 1 (37:54):
That's amazing.
If you could, let me ask thisIf you could go to any one place
in the world because you loveit there so much, where would
you go?
Speaker 2 (38:03):
We're moving to Italy
in four weeks.
Speaker 1 (38:05):
Are you?
That's amazing.
Do you have family there still?
Speaker 2 (38:09):
Yes, yes, I have many
many cousins, my grandparents,
came from Italy in 1922.
You know, they got married andtwo weeks later they hopped on a
boat.
They were very poor family upin the mountains and they didn't
have any future there and theyhad no money.
They didn't speak the language,but they wanted a better life,
(38:29):
you know.
And so they came to America andthey worked in the factories in
Detroit for 50 years.
They worked really hard, butthey had a great life and
because of them and what theydid, I got to go to college, you
know, and so this is theAmerican dream and I am all for
people coming into the US, youknow, and having opportunities.
(38:52):
But there's a way to do it.
There's a way not to do it.
Speaker 1 (38:56):
Sure Wow, that's
amazing.
I know we've got so many futurepodcasts lined up, so many
wives, immigration, you name it.
Speaker 2 (39:07):
And to to the other
side of my family to give
acknowledgement.
My O'Brien, my O'Brien family,came over in 1757 to Maryland
from Ireland and they fought inthe Revolutionary War and they
were awarded lands in thewilderness and so they, as a
(39:29):
result of that, they, got in acouple of wagons and it took
them over two years to go fromMaryland to Kentucky.
There were no roads, rivers tocross, and all of that right
Wild stories.
Yeah, it's hard to believe it'sreal sometime.
Speaker 1 (39:45):
You know, it's like
we.
Just it's so far removed fromour understanding of what life
and I think that's one of thethings I love about places like
Italy.
I've not been to Italy, butI've been to several other
countries in Europe but it'seasier to imagine that time in
life because there's ahistoricity to the buildings and
the landscape.
It's just easier to believethat that history actually
(40:06):
happened where here sometimesyou just see our very, you know
concrete jungles and it's justhard sometimes to imagine Right.
Speaker 2 (40:11):
And you're on your
iWatch and you're watching
something you know.
Speaker 1 (40:15):
Yes, yes, like what
People have always had watches.
What are we talking about?
Yeah, oh, it's so true.
Ok, last question.
Now I need to ask this If we,if we, could go to one place in
Italy, like we're taking a tripto Italy, where's the one place
we need to go?
Speaker 2 (40:32):
Wow, that's really
hard because there's different
experiences.
I think everyone needs to seeRome.
Everyone needs to see Rome,everyone needs to see Florence.
He did that 300 years ago, wow,wow.
And it gives you a depth ofappreciation for where humanity
(41:02):
has come from.
Speaker 1 (41:04):
Yeah.
Speaker 2 (41:06):
And there's one
exhibit that I've made slides of
.
I take a picture of thisGalileo's Museum.
Galileo's museum it's adome-like structure, probably a
foot and a half high glass dome.
Inside of it is the skeleton ofa hand and one finger.
It's Galileo's finger, and inhis will he bequeathed that all
(41:37):
of his inventions could be puton display and be used, as long
as they displayed his hand andhis finger.
It was Galileo's middle finger.
It was his last message to thechurch.
Oh, my goodness.
Speaker 1 (41:47):
Well, and the irony
in that all is.
Maybe the creation of his handwas the greatest invention in
all of his own inventions,exactly right.
Speaker 2 (41:55):
And when you read the
story of Galileo, he talked
about all of these concepts andhe was banished and forbidden to
talk about these concepts thatwe now know are true because
they weren't popular.
And so when we talk aboutthings like wheat activating,
your immune system in everyhuman.
(42:18):
It's not popular, but usuallypeople have to get sick enough
before they're willing to do it.
You just do the test.
I never tell people you have togo gluten-free.
Do the test, let's see if yourimmune system is fighting wheat.
And now there's testingavailable that's comprehensive
(42:38):
and accurate.
Mayo Clinic's published anumber of papers 97 to 100%
sensitivity and specificity.
It's called the Wheat Zoomerbecause you zoom in on the
problem.
It looks at 28 differentcomponents of wheat.
Most doctors, the tests theyhave available at their
hospitals, is looking at onepeptide of wheat called
(42:59):
alpha-glycogen, which isimportant.
About 50% of celiacs will havethat one elevated, but 50% don't
.
Well, wait a minute.
They're allergic to wheat.
But you're saying the test isnegative.
Yeah, but that's because it'sonly one component of wheat.
You need to look at more andthat's what the wheat zoomer.
So when people say, well, howdo I find out?
You just do the wheat zoomerand it's a finger prick.
(43:20):
It's so easy to do.
And then then you know, as amatter of fact, if you have the
interest, you are welcome to dothe test yourself and I'll come
back on your show and interpretit for you.
Speaker 1 (43:32):
So that'd be so fun.
We should do that.
I'm in.
Yeah, yeah, I'll get.
I'll have to get thatinformation for you.
Oh my gosh, That'd be so fun.
People are like wait, why doesthat sound fun?
I think it sounds fun.
I love looking at data.
Okay, Listen you guys.
He's going to answer thisquestion that we've all been
thinking Like we've learnedabout all the things that are
happening that we don't like inour body.
(43:52):
No good, but there is hope,obviously.
This is why he speaks allaround the world, and one of the
massive, massive opportunitiesfor you guys to learn more about
this is a docuseries that iscoming up and it is basically
going to as was mentioned on thewebsite and you can understand
why potentially change part ofmedical history.
(44:13):
Dr Tom O'Brien and 70 of theworld's top doctors and
researchers are going to talkabout this inflammation equation
and what I appreciate isthere's a very global focus, and
y'all know how I feel aboutwhen we're like America is the
best.
Okay, let's hold our horses andreally make sure that we're
focusing on humanity as a whole,which includes global impact
(44:35):
and vision, which is preciselywhat they're doing here 70 of
the world's top doctors going totalk about inflammation.
On this docu-series we're goingto get a little snippet of the
positive that we're going tohear from Dr Tom but you guys
want to check that out.
The link is going to be in theshow notes, so you're going to
hear the problem and then, justas importantly if not more so,
(44:59):
we're going to talk about thesolution.
How do we overcome this rootcause of inflammation?
So, briefly, a little sneakpeek.
We've talked about yes, you cango gluten-free, and that's
important.
But how do we then make the guthappy in that gluten-free
process so that we're actuallymaking a difference in closing
(45:20):
that gap between healthy livingand total living?
Because, as we know, that isdefinitely widening.
We see that all around us.
So how do we do that?
Speaker 2 (45:31):
well, it's really
interesting.
I could answer it with a numberof different themes.
One of the themes thatconsistently came up again and
again is that we only heal.
You know, mrs Patient, you havean entirely new body every few
years.
Every cell in your bodyregenerates, every single cell.
(45:52):
So the question is what kind ofcells are you regenerating?
And you regenerate healthier,younger cells when you are in a
state called a parasympathetic,dominant state, that's when
you're sleeping.
When you sleep, when you haverestful sleep, your body is
flushing out the toxins fromyour brain.
(46:13):
It's called your glymphaticsystem.
They're flushing it out andyour body is rebuilding new
cells and getting rid of the oldand damaged cells.
All of that's occurring mainlywhen you sleep.
So a critically importantquestion is when you wake up in
the morning, do you feelrefreshed?
If you don't, then the firstthing you do according to a
(46:34):
couple of our scientists, thefirst thing you do you don't,
then the first thing you do,according to a couple of our
scientists, the first thing youdo you don't focus on anything
else.
You just focus on buildingregenerative sleep habits.
So maybe for a month you'regoing to learn.
Okay, what works for me when Ifeel refreshed, when I wake up
in the morning.
For me personally, when I'mkeyed up and if I think I'm
(46:56):
going to have a tough timegetting to sleep, if I take the
time to do this, it always works.
It's never not worked.
What do I do?
I take a hot bath with Epsomsalts.
You put Epsom salt in the bathbecause the magnesium and the
Epsom salts gets in your muscles, your muscles relax, your body
gets heavy, you go to sleep andyou just relax and you get
(47:18):
deeper sleep.
And there are many habits thatwe'll show you in the series of
how do you build restful,regenerative sleep habits
Critically, critically important.
And it's not the same foreverybody, and what we all have
to learn is that we're unique.
You know what works for thisperson.
(47:39):
Big guns may help a little bitfor the next person, but that
one, this really works reallywell and for the first person it
didn't help me so much.
You find what works for you.
Our goal is to give you the mosteffective tools to use and
we're not selling anything.
This is all free for you, butwe want to give you guidelines
(48:01):
and we recommend you go back toyour health coach, your doctor,
your nutritionist and ask themquestions.
Hi, you know, I heard that.
You know my daughter's gotasthma and the inhaler helps so
much.
Thank you so much that you knowmy daughter's got asthma and
the inhaler helps so much.
Thank you so much.
But I've heard that sometimesasthma can be fueled or can be
(48:23):
made worse because there'stoxins in the air in my house.
My house smells clean to me,but could I have mold in my
house?
How do we check?
How do we check for that?
In other words, I want toempower people to be asking
questions of identifying thesource of your inflammation.
That's the goal here.
Speaker 1 (48:40):
Yeah, and I love that
you said sleep, because my
health and fitness program thatI created is called early
morning habit and it's all aboutestablishing a holistic
self-care routine in the morning, but we start with the night
before, which is sleep, becauseultimately it is the foundation
of health.
And so, you know, I love, Ilove, um, the collaboration and
(49:01):
the synergy there that, yes, youguys, sleep is so important.
You've heard me say it before.
From a diet standpoint, I'mjust curious so you're getting
rid of gluten?
What specifically?
If you could name practically acouple of things that we should
be eating more of?
which there's obvious vegetables, sure, right, Like things that
we all know.
But in your expertise, arethere certain things that our
(49:22):
gut would be a lot happier ifwe're fueling more of this?
Speaker 2 (49:27):
May I give you a
study first?
Speaker 1 (49:30):
Yes, please.
Speaker 2 (49:30):
And then answer the
questions.
So just keep me on call here toanswer the question.
Yes, in the Journal of theAmerican Medical Association
they published a paper in 2019.
And the editors of the journalsaid this is an elegant study
using sophisticated biomarkersto demonstrate their point.
Now, you know very well theeditors of the Journal of the
(49:52):
American Medical Associationdon't say that very often.
You know that's like the stampof approval.
You don't see that in thatjournal very often, so I knew
this was an important article.
They looked at couples going toassisted fertility centers and,
as you know, very stressfultime for people, tens of
(50:14):
thousands of dollars not coveredby insurance.
I mean, couples want to start afamily.
It's a beautiful thing, it'slike nothing else.
There's magic to that.
And they ruled out the knownfactors that influence success
or failure, like smoking,alcohol consumption, exercise no
exercise socioeconomic classrace.
(50:36):
They ruled all that out andthey looked at one thing and one
thing only how many servings offruits and vegetables is the
woman eating a day?
Speaker 1 (50:46):
Yeah.
Speaker 2 (50:47):
And they put them
into fourths the lowest number
of servings per day, the next,the third and the highest number
of servings per day.
The results were shocking thosewomen in the highest number of
servings per day of fruits andvegetables, compared to the
women in the lowest number ofservings per day of fruits and
(51:07):
vegetables.
Those in the highest categoryhad an 18% less likelihood of
successful implantation and ifthey did get pregnant, they had
26% less likelihood of a livebirth.
More miscarriage wait, wait,what, what?
(51:30):
The more fruits and vegetablesyou eat, the worse the outcome.
Yes, wait, what?
And the editors of the Journal,the American Medical
Association, said this is anelegant study using
sophisticated biomarkers todemonstrate that you can't argue
(51:50):
with the study.
It came from Harvard.
It's statistics up the wazoowhich I don't understand, those
statistics at all.
But you can't argue with thestudy.
Now there was a group of womenin the study that were eating
organic.
In that group, the results werethe exact opposite complete
(52:13):
opposite.
And women.
Opposite, complete opposite.
And women.
Here's the good news Women wereput in the category of organic
if they were eating threeservings per week of organic
fruits and vegetables.
Not three servings a day, justthree times a week, at twice a
week, it didn't affect theresults At three times a week.
(52:35):
They was the exact oppositeresults, and I think this is my
opinion.
This wasn't addressed in thestudy.
I think why it only took threetimes a week was because you
know if you're eating organicwhenever you can.
You've got organic shampoo inyour bathroom, you know.
You've got organic soap in thekitchen.
You're trying, you're doing thelittle things that make a
(52:58):
difference.
This is a very empowering studybecause it demonstrates just a
little bit of effort in theright direction gets you big
results 18% less likelihood ofsuccessful implantation of the
artificial insemination and 26%less likelihood of a live birth
(53:19):
for those that did get pregnant.
If you eat conventional fruitsand vegetables, it's the
insecticides, the pesticides,the fungicides, rodenticides,
antibiotics, glyphosate that'sin your carrots and tomatoes and
cucumbers and raspberries andbananas.
When you eat out at a regularrestaurant, you have a nice big
salad, yeah, but it's allconventional.
(53:40):
In a woman's body over alifetime is so high that eating
more fruits and vegetablescreates just that much more
(54:02):
inflammation that they'reunsuccessful unsuccessful in
getting pregnant.
Speaker 1 (54:06):
Did you say I missed
this in the beginning that um
BMI was accounted for?
Speaker 2 (54:11):
Yes.
Speaker 1 (54:12):
Like was that?
Yes, so these were women of ofrelatively equivalent BMI.
Speaker 2 (54:16):
Otherwise, Like I'm,
already thinking out other
factors.
Yeah, all of them, you know,are they?
Speaker 1 (54:21):
overeating too.
Speaker 2 (54:23):
Yeah, that many
servings.
They ruled out in an elegantway all of those known respects.
Speaker 1 (54:29):
I see what you're
saying yeah, yeah it was
conventional fruits andvegetables.
Speaker 2 (54:38):
So now, when you ask
me, now when you ask me, what do
?
we eat.
What do we eat?
Everybody has seen the pyramidbefore right and a pyramid came
out.
If you Google it, you candownload the article.
The Mediterranean gluten-freediet came out two years ago by
the Italians and they have thepyramid At the bottom of the
pyramid, at the very bottom,meaning the most emphasis needs
(55:02):
to go on this water hydration.
We are all so toxic.
We all have so many accumulatedchemicals in our bodies now.
We all have so many accumulatedchemicals in our bodies.
Now You've got to flush themout.
You've got to open up thehighway.
(55:23):
You know, if you're drivingbetween two major cities, it's
two-lane superhighway and theother direction two-lane
superhighway as you get closerto the city.
Now it's three lanes and fourlanes and cars are merging and
you're still doing 70 miles anhour.
But you're coming into the citybut wait, there's some
construction up ahead and theleft lane is blocked off.
You have to merge and then youhave.
(55:44):
Now you're down to two lanesagain, but there's four lanes of
traffic.
That means you're going 20miles an hour instead of 70.
You're backed up.
That's constipation and that'swhy we have to hydrate.
We have to allow our mechanismsfor detoxing to flush out the
chemicals we've accumulated.
I'll give you one more studyhere on this Chicago 2016,.
(56:07):
346 pregnant women in theeighth month of pregnancy.
They did urine analysis forphthalates.
Those are the chemicals used tomold plastic.
They're called endocrinedisruptors because they disrupt
how your hormones work and theyput the amount of phthalates in
urine for these pregnant womeninto quartiles the lowest, the
(56:29):
next, the third and the highest.
They then followed the offspringof those pregnancies for seven
years.
When the children turned sevenyears old, they did Wechsler IQ
tests on them the official IQtest.
Every child and this is strange, it was every child every child
whose mother was in the highestcategory of phthalates and
(56:50):
urine in pregnancy compared tothe children of the mothers in
the lowest category.
Every child in the highestcategory.
Their IQ at seven years old wasseven points lower than these
kids whose moms were in thelowest category 6.7 to 7.4
points lower.
That doesn't mean anything toanyone.
(57:10):
Until you understand.
A one-point difference in IQ isnoticeable.
A seven-point difference is adifference between a child
working really hard gettingstraight A's in school and a
child working really hardgetting straight C's.
This child doesn't have achance in hell of ever excelling
to their genetic potential.
(57:31):
Now just go to Google and typein phthalates and neurogenesis.
Here come the studies.
The more phthalates, the moreinhibition of brain cell growth
and that's the result.
So we have generations of womennow.
That's why I'm so honored to beon your show, because these are
your tribe, these are yourpeople.
(57:53):
Right?
You guys need to detox becauseyou don't know that.
The phthalates in nail polishthat's what hardens the nail
polish.
They're in your bloodstream infour minutes.
The phthalates in plasticcontainers you store leftover
food in a plastic container inthe refrigerator.
(58:13):
The next day the chicken's gotphthalates on it.
From the container it leachesout of the plastic.
You can't get a coffee cup atthe coffee shop and put the lid
on it and drink the coffee,because the hot liquid hits the
underside of the lid, tapersdown into the opening full of
phthalates, bisphenol A, andthis stuff accumulates in your
(58:34):
body and you get toxic.
And when you get toxic enougheating fruits and vegetables,
you have miscarriages.
You have 26% increased risk ofmiscarriages and your baby if
you do have a pregnancy ahealthy pregnancy, hopefully,
and healthy delivery your babyat seven years old.
Their IQ is seven points lowerbecause their brain never
(58:54):
developed.
It's like wake up, wake up,world Excuse me for being
intense, but you guys need towake up.
Speaker 1 (59:02):
I wish you were a
little more passionate about it.
I mean, you guys, am I right?
I'm just kidding, I love it.
I love how knowledgeable andpassionate you are.
But I think too, like one of mytakeaways, you know, for all the
women listening, what I hearand this resonates with us on so
many levels is what we'rereally fighting is we live in a
culture of excess, you know, youjust think once upon a time
(59:25):
people weren't necessarilyexposed to the amount of toxins
for a variety of reasons, butbecause of the advancement in a
lot of technology, I just thinkwe're almost even within our
homes.
We're just inundated withexcess.
How many of us have fourshampoo bottles sitting in our?
(59:47):
So it's just the concept ofscaling back to the basics.
Not that you live in the woodswith absolutely no modern
amenities, because we can't dothat, but to your point, when
you pull it all back, what Ihear is there's something to be
said about just simply sayingyes to less in all things.
(01:00:07):
We don't need as much food.
We don't need, you know, 5million different boxes of
crackers like.
Buy the one, organic,gluten-free, whatever box, or
just be content with.
Speaker 2 (01:00:20):
Well, you know that
may that may be true for some
people, but you need to getorganic, valet free nail polish.
I mean, you've got.
You've got beautiful nails.
Speaker 1 (01:00:30):
Or don't put the
nails on.
Yeah, I definitely have.
Yes, I definitely have nailpolish on.
Yeah.
Speaker 2 (01:00:34):
But you know, and
lipstick I mean, the average
woman does 140-some chemicals onher skin before she leaves the
house in the morning.
Speaker 1 (01:00:41):
That's the average
and that's stuff with chemicals.
Speaker 2 (01:00:44):
We've taken for
granted that our government
would protect us, and we are not.
We are not In the EuropeanUnion.
There's over 10,000 chemicalsthat are completely forbidden in
any products to ever come intothe country.
In where European Union.
Speaker 1 (01:01:02):
Oh, yes, okay, and
the United.
Speaker 2 (01:01:04):
States is 12.
Speaker 1 (01:01:06):
Yeah.
And that speaks to my point.
That speaks to my point.
I think that I'm trying to makethat we live in a culture of
excess and the reason that we'renot being protected is because
excess sells.
Speaker 2 (01:01:17):
Yes.
Speaker 1 (01:01:18):
Because we want all
the latest and greatest.
So what I didn't say, well,that you just said, much better
in even that data is justlooking at and being aware of
that sense of excess that welive with and simplifying and
cleaning up, like you're saying,cleaning up what we're exposing
(01:01:38):
ourselves.
Speaker 2 (01:01:39):
I agree with the
excess and, but there's there's
a caveat.
You can have as many types ofnail polish as you want, they
just need to be phthalate free.
Speaker 1 (01:01:50):
Yeah, I hear what
you're saying.
Speaker 2 (01:01:51):
Yeah, I interviewed
Fran Drescher the nanny saying
yeah, I interviewed FranDrescher the nanny and that was
such a wonderful interview.
And she looks in the camera andshe says go to your medicine
cabinet.
Why do they call it a medicinecabinet?
She starts doing her lap.
You know that Bronx lap of hers.
She said look at the toothpaste.
(01:02:12):
Read the warning do not swallow.
If swallowed, call NationalPoison Control Center.
Why would you ever put that inyour children's mouth?
Right, you just need to learnhow we are being poisoned.
Excuse me, but we are beingpoisoned and to reduce your
exposure, the flame retardantchemicals on your sheets and on
(01:02:36):
your blankets that outgas intothe air.
After 50 washings they stilloutgas minute amounts of
chemicals.
They're allowed because of theToxic Substance Control Act,
which was a legislation passedregulating chemicals in our
environment, says you have todemonstrate that the amount of
(01:03:00):
chemical you're exposed to in a24-hour period is toxic to
humans.
It's not the amount ofphthalates on your beautiful red
nail polish that leach intoyour bloodstream is not toxic to
humans, but it's accumulativein your body, right, right.
So give me a five-year-old girlthat paints her 10 little
(01:03:20):
fingers and 10 little toes oncea week for 25 years Now she's 30
years old, can't get pregnant,goes to an assisted fertility
center, spends $30,000 wantingto be healthy, eating all the
fruits and vegetables that shecan because she wants to be
healthy, eating all the fruitsand vegetables that she can
because she wants to be healthy.
But she's accumulated so manytoxins that the poisons in the
(01:03:42):
fruits and vegetables is enoughto take her over the edge and
she has miscarriages.
Speaker 1 (01:03:47):
Yeah.
Speaker 2 (01:03:48):
It's like, yeah, I
hear what you're saying yeah.
Speaker 1 (01:03:50):
That cumulative
effect we have to be aware of.
Yeah, that's right, that'sabsolutely right?
Speaker 2 (01:03:54):
I don't, I don't
think, I don't think you need
hardship, I don't think you haveto let go of the variety of
crackers.
You just have to have newscreening tools as to what to
allow into your home for you andyour family, and that's what
the inflammation equation isabout.
It's not just crying wolf, it'sthe scientists telling us what
(01:04:15):
we can do.
Speaker 1 (01:04:16):
Yes, amen.
Speaker 2 (01:04:17):
How do you minimize
this?
Speaker 1 (01:04:19):
Yes, and that's you
know.
That's the advantage.
You guys Check out thistheinflammationequationcom.
As always, we will have thelinks in the show notes and I
love that you ended with that,because I think that's the piece
that we want everybody to hearis we don't want hardship
because there is a certain wehave to live life, but there
needs to be that screening tool,that there is awareness, and
(01:04:41):
then that there's tools on topof the screening tool to be able
to create change in a way thatis sustainable, and then you're
not debilitated by the overwhelmthat you're not possibly going
to do it right.
So we want to, we want to pullthat back.
So take a deep breath.
Don't breathe in your nailpolish, maybe.
Just take a deep breath andcheck out
(01:05:02):
theinflammationequationcom.
I could sit and talk to you forhours I think we've already
gone over his allotted hourbecause he's generous and
passionate, but it was such ablessing to have you and I pray
God's blessing over your work,your home, your family, all that
you're doing.
It was an honor having you here.
Speaker 2 (01:05:20):
Oh, anna, thank you
so much.
A real pleasure to be with youtoo, and for you and all of your
followers, godspeed on yourhealth journey.