April 6, 2025 • 47 mins
Nutrition forms the bedrock of our health, yet misconceptions about what constitutes "healthy eating" continue to proliferate. In this illuminating deep dive, I unravel the complex world of nutrition beyond conventional wisdom, challenging long-held beliefs about what truly nourishes our bodies.
The most surprising revelation might be the stark contrast between perceived and actual nutrient density in foods. When comparing nutrient content scientifically, organ meats like beef liver consistently outperform fruits and vegetables across almost every vitamin and mineral category. This doesn't diminish the value of plant foods but offers a more nuanced understanding of optimal nutrition.
Your genetic makeup profoundly influences your nutritional requirements. Genetic variations like MTHFR affect how efficiently you process nutrients and detoxify toxins. Rather than viewing these variations as purely negative, I suggest they might serve as evolutionary early warning systems that signal when our bodies encounter toxic overload, prompting us to make changes before serious damage occurs.
The much-debated topic of cholesterol reveals another paradigm shift—elevated LDL cholesterol often functions as both a repair molecule for damaged blood vessel linings and a binding agent for toxins from infections. This suggests high cholesterol might indicate underlying infection or inflammation rather than being the primary cause of cardiovascular disease, offering a fresh perspective on cholesterol-lowering approaches.
Beyond biochemistry, I explore what might be the most overlooked aspect of nutrition—what I call "soul nutrition." The profound impact of human connection, purpose, and mindful eating often outweighs the importance of nutrient-perfect meals. A rushed, stress-filled meal of nutrient-dense foods won't serve your body as well as a relaxed, joyful meal that activates your parasympathetic nervous system, essential for proper digestion.
Ready to transform your relationship with food and discover what truly nourishes you at the cellular and spiritual levels? Join my six-week course where I'll teach you to address the root causes of health issues and become your own best doctor. Your journey toward comprehensive wellness starts here.
To learn more about holistic dentistry, check out Dr. Carver's website:
http://carverfamilydentistry.com
To contact Dr. Carver directly, email her at drcarver@carverfamilydentistry.com
Want to talk with someone at Dr. Carver's office? Call her practice: 413-663-7372
Reverse Gum Disease In 6 Weeks! With Dr. Rachaele Carver Online Course!
Learn more about here: https://reversegumdiseaseinsixweeks.info/optinpage
Disclaimer: This podcast is for educational purposes only. Information discussed is not intended for diagnosis, curing, or prevention of any disease and is not intended to replace advice given by a licensed healthcare practitioner. Before using any products mentioned or attempting methods discussed, please speak with a licensed healthcare provider. This podcast disclaims responsibility from any possible adverse reactions associated with products or methods discussed. Opinions from guests are their own, and this podcast does not condone or endorse opinions made by guests. We do not provide guarantees about the guests' qualifications or credibility. This podcast and its guests may have direct or indirect financial interests associated with products mentioned.
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Episode Transcript
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Speaker 1 (00:01):
Hi everybody, welcome back to another episode of the
Root of the Matter.
I am your host, dr RachelCarver, and on this podcast we
talk a lot about how oral healthis connected to systemic health
, and one of the overall archingtenets of health in general is
nutrition.
So on this month's solo podcastwith me, we are going to talk
(00:24):
about all things nutrition.
If you've been listening to thepodcast for a while, I talk a
ton about minerals, fat solublevitamins, b vitamins, and I
think those are the three maincategories that are absolutely
vital for overall health.
So we'll dive into a little bitabout that.
We'll talk a little bit aboutdifferent fats right, we need to
(00:46):
talk about the macronutrientsproteins, fats, carbohydrates.
We'll talk a little bit aboutanti-nutrients.
So what's the deal withoxalates and lectins?
How does that throw a wrenchinto nutrition?
And what about the differenteating styles?
Right?
Low carb, bioenergetics.
We've talked about carnivore,vegan, keto, all those different
(01:08):
things and how they can impactus.
And then we'll also talk alittle bit about some of the
powerhouse foods.
But I want to finish today'spodcast by talking about one
part of nutrition that I thinkis even more maybe than what
we're putting in our mouths, andthat's what I call soul
nutrition.
So sometimes, even if we'reeating the best diets, we're
(01:31):
exercising and all this, if wedon't have the human connection,
if we don't feel that there isa purpose to our life here on
this planet, then sometimes itdoesn't matter exactly what
you're eating or how much youknow you're doing on a physical
component.
We really need to have thatspiritual, emotional nutrition
(01:54):
just as much as we need theactual food.
So we'll dive into a little bitabout that at the end.
So let's just jump right inhere.
As I mentioned, right, theminerals our calcium, our
phosphorus, our magnesium, zinc,copper all of those minerals
are absolutely vital for everycellular process.
(02:15):
So when we're thinking abouthealth, we've talked a lot about
detox and drainage and allthese things and toxins.
It's coming down to thatcellular level.
How well are our mitochondriaworking?
Right?
Our mitochondria are reallyresponsible for creating energy
in the body.
When we don't have energy inthe body, none of our bodily
processes will function properly.
(02:36):
Right, and at end of life, whatis happening?
Basically, we're all out ofenergy, the energy flowing stops
in our body and we go off towhatever the next realm is,
whatever you believe in.
So how do we keep having enoughenergy and how do we get that
energy flowing?
You have to make sure ourmitochondria are working
properly and we need all sortsof nutrients right in order to
(02:59):
make our enzymes work properly,to be able to detox, be able to
think properly, everything hasto work well.
So there's been so much talkabout all these different diet
styles and the really importantthing to understand is that each
of us is unique.
We are unique from our spouse,unique from our children, our
(03:21):
parents, so that sometimes canmake it difficult when you're
trying to feed a family right,because maybe all of us have a
little bit different nutrientrequirements.
When you really look deep downinto it, I was recently
listening to a podcast aboutgenomics.
The science in this area isjust fascinating.
It's really come leaps andbounds in the last decade.
(03:44):
You know, years and years ago Iran the idea of families, dna
and understood these little.
You know, polymorphisms or SNPs.
A lot of people have heard ofMTHFR.
It's probably the most popularSNP that we've heard of and
people say, oh, I have MTHFRright, and they think, oh,
that's so terrible.
It means I can't really detoxwell, because methylation is a
(04:05):
very important function of ourenzyme to be able to metabolize
things properly, to detox thingsproperly.
So if we have these geneticpolymorphisms, or SNPs as
they're called, and we haveweakened ability to detox, for
example, if you have one copyand again MTHFR is broken into A
(04:27):
category C category.
But let's just be general fornow.
This is not a geneticdiscussion.
The way I try to explain it isif you have one copy, then your
enzymes that allow methylationwork at 70% of optimal.
If you have two copies, you'relucky.
Like both of my daughters, youonly function at 30% capacity.
(04:49):
So the way I explain that to mygirls is for every 10 toxins
that are coming into your body,you can only get rid of three.
Seven of those toxins aregetting stored in your fat, in
your bones, in your brain, inyour nervous system.
I'm trying to impress on them.
That's why we don't have to beworried about that.
But we know that we have totake extra precautions with our
(05:10):
food and supplement to supportour body's ability to methylate.
And again, almost 50% of thepopulation has one or both of
these.
And I started thinking, tryingto make myself feel better, that
my kids got the crap thatglottery here is.
Well, why would that?
Why would evolution select forthat?
(05:31):
If that's so terrible to havesuch poor detox, why why would
both?
That really beats genetic odds.
And I started to think aboutlike the canary in the cold,
mine, because if we don't detoxwell, we are going to have
symptoms much sooner.
So you're going to have theskin rashes or upset stomach or
(05:51):
who knows.
It can manifest in so manydifferent ways because we're all
unique.
But the sooner a symptombecomes noticeable, the sooner
we're going to try to go afterit, figure out what's going.
So that's the way.
There's no science behind that.
This is just my way of thinkingthat I would evolution, allow
that to happen.
And so I feel like with myeczema I got that 16 years ago I
(06:14):
was able to immediately goafter it and try to figure out
what was going on versus justtrying to take steroids just to
suppress it, right?
So all those of you with MTHFRthink of it as actually maybe
it's an evolutionarily goodthing, because we're so
surrounded by 80 plus thousandtoxins today, the sooner we
maybe develop some kind ofsymptom, the sooner we're able
(06:37):
to really investigate what'sgoing on and hopefully support
our body to get rid of all thesetoxins.
Should we dive into maybe someof the different eating styles.
So low carb became very, verypopular because as soon as you
go on low carb, most people willlose weight initially and they
feel better.
And we have to think about whatcarbs are right.
(07:00):
So many of the processed foodswe're eating are carbs.
So when you embark on alow-carb journey, most of the
time you are removing a lot oftoxic, processed,
nutrient-deficient foods, andthat can probably be almost
every diet.
Anytime you change your eatingstyle because you have a symptom
, because you want to loseweight, tired, whatever it may
(07:23):
be, have a symptom because youwant to lose weight, tired,
whatever it may be, you'reautomatically going to feel
better initially because you areremoving whatever that stimulus
is for making you feel poorly.
So it could be and I've triedone of my eczema.
I tried every diet under thesun.
The only thing that reallyhelped me initially was doing a
little bit of fasting and Ithink again, same reason, I was
(07:46):
taking that burden of all thecarbs that were causing
inflammation the processed foods, whatever it was causing
inflammation, causing anovergrowth of the bacteria, or
my big thing was parasites,right, so causing an overgrowth
of those bugs that were thenleading to inflammation.
So that really helped quite abit, but long term, especially
(08:08):
as a woman who was in her 30s,cycling carbohydrates are
absolutely vital for health thebrain and the liver.
Their primary source of fuel isglucose, which comes from
carbohydrates.
So you guys have maybe heard metalk.
My brother-in-law embarked onthe carnivore diet starting in
(08:29):
24, lost 160 pounds.
His cardiologist has beenfloored because his blood work
has never looked so good.
He had a heart attack at 25.
So he's been being followed bythe same doctor for 25 years and
the doctor is just amazed.
And again, removing all of thetox processed foods, there's
(08:49):
just a feeling and fear in themajority of the population that
meat is so bad, that meat iscarcinogenic and meat is going
to cause you to have a heartattack.
In fact one of his colleaguessaid that to him the other day.
Oh my gosh, you're crazy.
You know you're going to,you're going to die of a heart
attack.
But again, he's never beenhealthier, had more energy, any
ailment he ever had, I said.
(09:09):
On one podcast he said his gumsstopped bleeding.
He's.
No matter what he ever tried todo brushing and flossing
nothing ever mattered, changed,got rid of all the toxins.
Now his gums heal and I waslike, exactly.
I was like this is what I wanteveryone to understand when we
remove the toxic ripens and weput back in the nutrients, the
(09:30):
body can heal from almostanything.
We just want to catch things inan early enough stage, before
we have too much degenerationwhere it becomes more and more
problematic.
So this is where that's now anewer kind of trend.
Call it a trend, but there'sbeen more information about the
biogenic theory of eating, whichagain is balancing those
(09:51):
macronutrients.
So that's your fats, your carbsand your protein.
We know protein is absolutelyessential to create health.
Right, we need protein to buildour muscles, to build other
proteins in the body.
So everything can work well.
And it's different for men andwomen.
So this is the other trickything in nutrition.
(10:11):
So much of nutrition researchin the past has always been men
and women are not small men.
We are completely different andthe fasting works amazing for
men especially.
Most, most men can lose weight.
You know, 10 pounds in a week,if not more.
But our women's bodies aren'tlike that right.
If we over-fast which is reallycommon I was a victim of this
(10:33):
myself under-eating, especiallyfor women, that really throws
our cycles off.
We need those carbohydrates inorder to make our progesterone
and estro all those reallyimportant.
Why do we crave right beforeour cycle?
Why do we crave sugar?
Because we need thosecarbohydrates in order to make
our hormones.
If we're eating low carb fortoo long, right, then all of our
(10:55):
hormones over time, our bodystarts to break down.
We start to break down moremuscle.
We can't lose the weightanymore, right, because your
body's oh my gosh, you'restarving.
Let's go into storage mode.
So this is the problem we overfast.
And again, I was big on thisand this really happened to me
Once I started incorporatingmaking sure I was eating my
breakfast before 11 o'clock way,way more energy.
(11:19):
I could get through the daymuch more easily.
I didn't realize how much I wasunder eating, and so I was
working with a practitioner andhe had me doing chronometer.
So that's just a great little.
I think there are several outthere, but chronometer is a very
popular one.
You can plug in what you eatover the day.
We'll give you an idea of howmuch fat, protein and
(11:40):
carbohydrates and again,everybody's a little different,
but and depending on youractivity level, right, obviously
, if you're very active, ifyou're an athlete, you're going
to need more carbohydrates tosupply that.
After you work out, we depleteall of glycogen and glucose
because our muscles use itreally quickly.
So this is why when we go for awalk after we eat or do any
(12:02):
kind of physical activity excessof let's say you had breakfast
with pancakes and syrup andmaybe whipped cream, lots of
sugar, right, and coffee withlots of sugar your blood glucose
is going to be super high fromthat meal.
But if you go on a walkimmediately after, those muscles
will uptake that glucose.
It'll keep your blood glucose.
(12:23):
We can't all be perfect all thetime, but that's a really simple
strategy for trying to keepblood sugar stable, because
unstable blood sugar is aleading problem with the disease
today.
Many of us it doesn'tnecessarily have to be somebody
who's overweight.
Even myself.
Sometimes I struggle with thatblood sugar instability and what
I've learned with that bloodsugar instability and what I've
(12:43):
learned is that I need to eat alittle bit of fat or fiber and
protein before I have acarbohydrate.
I was using a blood glucosemonitor to try to understand.
Because my HbA1c, which is ameasure of blood glucose over
three months, was ticking up alittle bit.
I started eating carbohydratesagain.
My body hadn't stabilized right, and so, like no carbs and all
(13:07):
of a sudden a lot of carbs.
Right, my body.
It takes a little bit of timeto adapt, and so what I learned
by watching my blood sugar andwhat I was eating is that if you
have again something fatty so Imight have a couple of nuts, or
I might take a swig of my codliver oil first in the morning,
or have butter.
I put the butter in and thenthe protein or fiber, right, so
(13:30):
it can be vegetables.
Sometimes I'll grab a thing oflike pea pods, or I'll have a
couple of raw carrots, just alittle bit of fiber.
That will slow down thebreakdown of the glucose into
the bloodstream.
So you don't get this, becausewhen you get a spike, then you
release the insulin which bringsit down, and that's why
sometimes the really heavysugary meal we get exhausted,
(13:52):
right, because we have nowcrashed our blood sugar.
We're very tired.
So that's a really goodstrategy and that works for most
people, right, keeping thatthat blood sugar roast.
Always try to eat.
You may always try to eat yourveggies first and leave the
carbs for the last part of themeal.
So that should be a good tipthere.
So why do people feel so good onthe ketogenic diet?
(14:15):
So this is a very high fat diet.
It's used therapeutically forlike people with dementia,
people with high inflammatoryand things.
Again, what are we removing?
Removing the highly toxic,highly processed you know,
carbohydrates?
Right, the chips and crackersand the granola bars and all of
these kinds of things that arejust laden with all sorts of
(14:37):
pesticides and even someanti-nutrients we'll talk about
in a minute.
But again, a long-term is notalso a great strategy, right?
Initially, take away thatprocessed foods.
Right, let that inflammationcome down, get back to a more
stable point.
And now we've got to go back tobalancing all those
(14:59):
macronutrients and a lot oftimes why we feel so good eating
all those fats?
At first it's actually creatinga little bit of a stress to the
body.
So we're increasing ourcortisol.
The more cortisol in our body wealways think it's cortisol is a
bad thing.
But not having enough cortisolis also not good.
So when our cortisol goes up,it decreases inflammation, right
(15:21):
?
So those of us who are dealingwith chronic ailments have high
inflammation.
So you go on a keto diet, yourcortisol levels shoot through
the roof and for a little bityou're like I feel better, right
, this cortisol is counteractingall that inflammation going
around in my body.
But we can use up that cortisol, right, and then we can dive
(15:41):
down into that low cortisol,which is also a problem If
you're waking up in the morning.
Morning is when our cortisol islow and it starts to rise as
soon as we wake up and it levelsoff during the day and then
gets really low at night.
So why do people tend to havemore pain, especially tooth pain
?
It's very much more common atnight, and this was actually
explained to me by my uncle,who's a physician.
(16:03):
He said the reason that isbecause your cortisol is lower.
So cortisol decreasesinflammation.
Why do we use hydrocortisonecreeds?
We're decreasing those rashesand getting that inflammation
down.
So at night, when theircortisol is lower, rashes and
getting that inflammation down.
So at night, when theircortisol is lower, if you wake
(16:23):
up in the morning with aches andpains, you're in a low cortisol
state, right.
So are there other things thatwe have to do to balance that?
And yes, that's a wholediscussion of how do we get the
adrenals and kidneys and all,but just again knowing that's
why sometimes we feel reallygood right before that.
How about a vegan diet?
It's common perception thatvegetables are so good, so vegan
(16:44):
, because you're not eating thisanimal protein that it should
be healthiest diet on the planet.
If you dive into the research,though, vegans are very
deficient in the fat-solublevitamins, as if you've been
listening to me over and overagain.
The minerals, the fat-solublevitamins, are the crucial
building blocks for everythingin the body, and although you
(17:07):
can get vitamin A in vegetables,really people think, oh, eat
your carrots for your vitamin A,but in a carrot is beta
carotene.
Beta carotene needs to beconverted by enzymes in the body
to vitamin A, and there are alot of people the geneticists
myself included who do notconvert beta carotene very
efficiently to vitamin A.
So if you happen to be one ofthose people, you can eat
(17:29):
carrots till you're literallyorange in the skin and you may
not be making enough vitamin A.
Vitamin A is absolutely justcrucial for bone development,
for eye development, it justgoes on and on.
It's really important, and Isee a lot of my vegan clients
have very poor dental health.
They don't have enough of thevitamin D.
You cannot get the type offat-soluble vitamins that our
(17:53):
body needs from plants.
It's much more challenging.
So you have to supplement andit's very hard to supplement
vitamin A.
Most supplements containretinol palmitate, not retinol,
so you have to have cod liveroil or pure liver to actually
get that type of vitamin A.
Most supplements do not havethe right form, so again, very
(18:14):
problematic.
There have the right form, soagain, very problematic there.
Vitamin K, also right, comesfrom.
The most highest amount comesfrom grass-fed dairy.
And yes, there are vegetablesthat have the vitamin K green
leafy vegetables but the levelsare so much lower than what we
find in animal products.
Interesting when I wasresearching a little for the
(18:35):
podcast, I looked up the liver,the nutrient.
So the most nutrient dense onthe food is liver and back in
the day our grandparents used toeat liver all the time.
It was very common, even for me.
I'm like the thought of it,even though I know it doesn't
taste that when you cook itproperly.
It's just in my head, I thinkno-transcript.
(19:29):
And beef liver, and we'll put alink in the show notes, but it
was on Chris Kresser,chriscressercom nature's most
nutritious superfood.
So what are the nutrients onthe list?
Calcium, very important forteeth and bones, right.
Calcium is a really importantmineral that controls a lot of
intracellular health and thebalance between calcium and
(19:51):
potassium.
These are all really importantfor good energy flows for our
cells.
These are all really importantfor a good energy flow through
our cells.
So an apple has threemilligrams of calcium, carrots
100 grams, 3.3 milligrams.
Red meat has 11, and beef liveralso has 11.
So almost three times or almostfour times as much calcium in
(20:15):
meat than in a fruit and avegetable.
We tend to think that, again,the common perception is that
fruits and vegetables are thebest foods on the planet.
Yes, they are healthy.
Right, because they have fiber.
They have some antioxidants.
The brightly colored thingshave all these polyphenols that
we know are really important forexplaining cancer and
(20:38):
inflammation.
They're really important formitochondria and produce energy.
But interesting, okay, peoplethink red meat is so bad for you
.
Again, this is from the mediaand all these misinformation,
whatever you want to call it,but we have the data here.
The data is very clear.
How about phosphorus?
Another important Apple has sixmilligrams, carrots have 31
(20:59):
milligrams, red meat 140.
And beef liver has 476milligrams of phosphorus in 100
grams.
All of this is 100.
How about magnesium?
We talk about magnesium all thetime.
Most of us are super deficientin magnesium.
It's responsible for almost 600different enzymatic reactions
(21:20):
in the body and with all of thetoxins flying around all the
time, not to mention the stressand the Wi-Fi, all the things
going on, we are depletingmagnesium at a really impressive
rate.
I see a lot of tartar buildup onpeople's teeth.
That's telling me there's acalcium imbalance.
See a lot of tartar buildup onpeople's teeth.
That's telling me there's acalcium imbalance.
We need magnesium, we needvitamin A, we need vitamin K and
(21:45):
D.
We need all of those to bringthat calcium into the teeth and
bones versus precipitating outon the teeth or in the arteries.
Because when I see a lot ofcalculus and tartar on the teeth
, I'm worried that there'sbuildup in the arteries.
So magnesium, magnesium,magnesium.
So in an apple we've got 4.8grams, carrots 6.2 milligrams,
red meat 15, and beef liver 18.
(22:06):
Okay, so almost five times theamount of magnesium in liver,
versus iron, obviously, we knowred meat has a lot of iron.
But let's look at vitamin A.
There's no vitamin A in apple.
There's no vitamin A in carrots.
Okay, I just said vitamin.
Carrots have beta carotene,don't.
So there's 40 internationalunits in red meat and 53,000 in
(22:34):
B-flour, because liver is reallyamazing for storing those fat
soluble vitamins A, d, e and K.
It has a lot of B12, folic acid, copper, iron.
It's very nutrient-dense.
Let's look down here at folate,right, folate is a B vitamin
really important, especially inpregnant women.
We talk a lot about folic acidbut we got to be careful because
(22:56):
there are some people withgenetic variations.
Folic acid is actually verydetrimental for you.
People with MTHFR have to becareful with folic acid and
folic acid is added to almostevery kit, every cereal product,
every granola product.
So my children, who arehomozygous for that folic acid
(23:16):
is actually very detrimental.
They need folate, this folicacid, which is a synthetic
chemical to a lot of productshere.
So in folate an apple we've goteight micrograms, in beef liver
145.
And again, very interesting.
So it lists, let's see.
We've got calcium, phosphorus,magnesium, potassium, iron, zinc
(23:37):
, copper, vitamin A, d, e, c,vitamin C this is really
interesting 7 milligrams ofvitamin C in an apple, 27 in
beef liver.
Would you even think there'svitamin C in liver?
Most of us tend to think ofliver having that, to think of
liver having that.
Then we have all the B vitaminsthiamine, riboflavin, niacin,
(24:06):
pantothentic acid, vitamin B6,folate, biotin and B12.
Liver has every single one ofthose nutrients.
The apples and the carrots donot have every single one of
those.
So, again, when we're thinkingabout meat versus fruits and
vegetables, you get much morenutrient density in quality meat
.
And it's tricky, too right,because we know the best,
highest quality meat is going tobe grass-fed, organic meat,
(24:26):
which is challenging sometimesto find and it can be more
expensive.
So we just got to think whatare our priorities?
Is our health a priority?
Is the health of our children apriority?
So maybe we're going to spend alittle bit more money on the
grass and beef and maybe nothave the Starbucks every day.
I don't know.
It's tricky and there is zerojudgment here.
(24:48):
It can be challenging becausesome of these things are and
that's why we like to think youcan't always buy organic for
everything, but you don't alwaysneed to.
That's why the environmentalworking group every single year
comes out with the dirty dozenand the clean 15.
So the typically berries,anything with a really thin
right apples, peppers, berries.
(25:08):
Typically the pesticides put onconventionally grown produce
that will absorb through.
So you're going to have morepesticides and those kinds of
foods, but something likebroccoli or banana.
Banana has a nice thick skin,you don't need to buy banana.
So really print those, lookthose up, print those sheets out
and if you can only pick andchoose, then go off of those
(25:28):
lists.
It's great and again, if you dosome more of the meat, that can
tend to be a little bit moreexpensive.
Eggs eggs always used to be soinexpensive, such a nutrient
dense food, but now with thebirds it's gotten a little crazy
.
So if you have the land, tryraising a few chickens.
It's pretty easy.
Grant, we've got 71 incubatingright now and my sister-in-law's
(25:50):
next door, so that's prettyexciting.
We eat a lot of eggs.
My aunt and sister-in-law areboth doing carnivore diet all
the time.
They eat meat, eggs and cheeseand, again, healthier than
they've ever been in theirentire lives.
Other thing we want to talkabout is seed oils.
We've had a couple of episodeson the podcast about seed oils.
You've heard me talk a lotabout that.
The omega-6 versus omega-3.
(26:12):
They're called essential fattyacids because our bodies don't
eat them.
We need to eat these.
The omega 3s, we know, are likethe cod liver oil.
The omega 6s are all of theseeds, right the sunflower, the
safflower, the canola, corn oil,soybean oil, those are.
(26:33):
They oxidize really quickly.
So mentioned before, which isreally important, to never buy
anything that's fatty or acidicin plastic, because anything
that's acidic or fatty can leachthe plastics into our food.
That's another huge thing we'reseeing in the world today.
It's all of us are absolutelyloaded with microplastics.
(26:53):
That is absolutely detrimentalto hormone health as well as
lots of other cross-dimensionissues.
So always look for the glassbottle.
If you buy it in bulk, pour itinto your own.
You can buy mason jars prettycheap.
Pour it into another bottle andkeep it, and preferably you
also want it in a dark coloredglass bottle.
(27:15):
Want it in a dark colored glassbottle because light even if
it's in a glass bottle but it'sa clear glass bottle any type of
light, especially artificiallight, is going to cause
oxidation.
So one of the problems withthese seed oils is that it
oxidizes before we even consumeit.
It oxidizes fat.
That create a lot of havoc anda ton of inflammation in the
(27:36):
body really problematic.
The reason it's so prevalentnow in foods is because it makes
foods last longer, which again,necessarily if that food is
never breaking down, what is iteven made of.
This is how we haveshelf-stable things.
But if you're really concernedabout health and eating well,
you really want to avoid that.
(27:57):
What should you be cooking with?
Cook with ghee, cook withtallow, cook with butter?
I wouldn't cook high heats witholive oil, but a good quality
olive oil.
That's the other thing.
You have to really look Where'syour olive oil coming from.
A lot of times they're alldumped together, maybe pretty
contaminated.
So there are some really goodones out of California.
(28:19):
But again, be discerning whenyou look at where those are
coming from and again, make sureyou buy a dark bottle glass.
You'll prevent some of thatoxidation beforehand.
Coconut oil is something I use alot in my baking.
That works really well.
Coconut oil can be fungal.
You don't want to overdo itAgain fungal.
You don't want to overdo itAgain with anything.
(28:42):
You don't want to overdo it.
That's why I always have ghee,I always have tallow, I always
have butter.
I have a variety.
Sometimes I'll put the coconutoil in my tea in the morning, so
rotating to get the differentkinds of saturated fats.
But saturated fats have beenvilified for far too long.
Again, I have some podcastsabout this, so go back if you
want to for far too long.
Again, I have some podcastsabout this, so go back if you
want to learn a little bit morein depth about that.
But that is what every cell inour body the lining is
(29:03):
cholesterol right it is.
So we need to have those reallyhealthy fats in order for our
nutrients to be brought into thecells and for the toxins to be
pushed out.
When we have too many omega-6s,the lining of our cells becomes
rubbery.
We can't absorb nutrients andwe can't let the toxins out, so
that really becomes a problem.
(29:24):
Really interesting too.
Let's talk a little bit aboutfats, because we're always so
worried we can't eat fats.
We can't have high cholesterol,because that's going to cause
us to have a heart attack.
The science is very clear,although the media the majority
of us don't really understandthe science.
We haven't even ever heard thescience.
It's unfortunate.
Even our doctors haven't reallylooked at the research there.
(29:46):
We're always so worried when ourLDL we call that the bad
cholesterol.
When that gets high, so manydoctors are immediately wanting
to put us on staff.
We've got to lower that and I'malways thinking let's be smart
about this.
Why would the body be producingmore LDL?
And, as I've mentioned manytimes before, it's when we have
(30:07):
little damages or tears,endothelial lining, the LDL acts
as a band-aid.
It's supposed to go over, healthat little tear or the damage
and then the HDL right, thisgood cholesterol, comes by and
then dissolves the rest of thatclot and everything is
hunky-dory.
However, when we are constantlyinjuring our endothelial layer,
(30:29):
because again, one cell layerthick, just like the gut, very
easily can be damaged by allsorts of toxins, very easily can
be damaged by all sorts oftoxins, heavy protein, sticky,
sticky blood, right.
Then constantly having the highLDL.
But again, as if you guyslistened to my last solo podcast
, we talked about thatendothelial dysfunction, that
(30:49):
the high LDL, high cholesterol,high blood pressure is a result
of the endothelial dysfunction,not the cause.
So really important.
So other thing to reallyunderstand about LDL another
reason, one of the main reasonsit's also very high, is when we
have a lot of endotoxins.
So many of us are walkingaround with parasitic infections
(31:11):
, bacterial infections, fungalinfections, and they're low
grade.
So we don't necessarily have aton of symptoms or maybe we
don't really relate them becausewe get so used to having
digestive upset and so used tohaving a little bit of gas here
and there, my eczema so manypeople.
Every other commercial on TVnow is for a skin rash drug.
So it's just become so normaland we don't think about it as
(31:34):
being bad because it's just socommon.
But all those are signs ofinfections, right, and so these
infections?
I mentioned a lot about this inthe last solo podcast, about
these endotoxins and how theyspecifically damage areas in the
body.
But these endotoxins, it's theLDL which actually binds on to
(31:56):
these endotoxins to try to getthem out of the body.
So if you are seeing on bloodwork an increase in free fatty
acids, an increase intriglycerides, an increase in
LDL, that we should be thinkingabout what kind of infection.
And then we should be doingfurther work of maybe a stool
test or an organic acid test,some kind of tox screen to look
(32:19):
for.
Is it mold toxins?
Is it bacterial toxins?
We need to know.
Parasitic toxins, fungal, whatis the infection that is causing
these?
So instead of just boom, let'sput you on.
So now, if we reduce that LDL,we do not have that carrier now
to grab onto that toxin to getit out of the body.
So now we have all these toxinsand now no way to get rid of
(32:42):
them, and this is a real problem.
This is why I talk about bindersa lot.
I think binders are absolutelyvital in today's world.
I take one, several, everysingle day.
I give it to my kids every daybecause, again, we have to bind
up these toxins and so if you'reon a statin, you need to maybe
be concerned.
Is there still infection thatcould be causing for the problem
(33:04):
?
I'm not an MD.
I'm not telling you to get offyour statin.
I just want people to be aware,think about these things If it
resonates, with you maybe doinga little bit more research to
really understand that thing.
So, again, if you're somebodywho suddenly has high LDL, think
about what is the cause.
Is it possible that I have sometype of infection?
(33:24):
So really important tounderstand?
So that's big on all the fatshere.
Let's talk a little bit aboutsome other food things that come
up sometimes for people.
People talk about oxalatesPeople talk about so these are
what we typically classify asanti-nutrients.
So people in the carnivoreworld and most you know they
(33:45):
talk a lot about vegetables arenot good for you.
You don't need vegetablesbecause they have all of these
toxins associated with them andevery plant does have these
defense mechanisms.
Right Because they want tosurvive, just like a human wants
to survive.
So they will give off certaintoxins.
Right to avoid being eaten byinsects or animals or what have
you.
So that's why sometimes, whenwe eat too many things raw, in
(34:08):
the raw form, some people whoeat raw say, oh, it's great,
because that's when you get theenzyme.
Enzymes are so crucial forhealth.
But those enzymes can also betoxic in some people.
Some people thrive eating rawdiet.
A lot of us do not.
So again, there's total geneticvariability.
(34:28):
So I can't say one thing isalways better than something
else.
It's really interesting to lookat your own genetics and just
in your own feeling when you trythese different things, what
feels the best.
But you have to do it forprobably a month at least to
understand the long-term effectof this diet for me.
But oxalates if any of you haveever listened to Asprey, he just
(34:51):
hates oxalates because he has agenetic disposition where he
cannot process oxalates properly.
People who get kidney stones.
One form of kidney stones arecalcium oxalate stone.
So in those you have to becareful eating too many oxalates
.
Oxalates are very common inrhubarb, spinach, kale,
(35:12):
raspberries, chocolate beet, soall these things that we're
thinking, oh, but those are sogood, right, they have all those
good nutrients and there's goodand bad in everything.
So again, we have to weigh andthink about how to.
But oxalates bind calcium andthey can bind other minerals.
As I was saying in the beginning, minerals are so vital to our
overall well-being.
(35:32):
If we're eating a lot of foodsthat are binding our minerals
not to mention if we have a lotof infections also bind a lot of
our minerals then we may not begetting those minerals in our
cells where we need them for allthe special reactions to create
energy for us, right?
So we have to consider that howwell we eat, and that's why you
should never eat anything.
(35:53):
Every single day I have thesame breakfast, I have the same
lunch, I have the same food.
We need to have a variety ofnutrients.
Just eating spinach here andthere, raspberries here.
But again, it affects morepeople who have that problem and
there are certain tests whereyou can look.
Organic acid tests will showhow, if your oxalic acid is
(36:14):
really high and you can do veryaffordable nowadays testing
companies, you can see how wellyou deal with it and it may be
like, wow gosh, I have beeneating raspberry every single
day in my smoothies.
They're not getting better.
Maybe I should change it up.
If you're somebody who likes tohave the convenience of a
(36:36):
smoothie every day, make sureyou're changing it up.
Do not put the same things inevery day because, again, we
need that variety and, like Isaid, if you happen to be one of
those people who are sensitiveto oxalates and you're using
them in your smoothie everysingle day, you could be
creating more inflammation whenyou think you're doing a really
good health thing.
Acidic acid this is anotherreally important anti-nutrient
Very commonly found in cereals,right, so any kind of grains,
(37:00):
legumes, right, like beans,peanuts.
They also can bind minerals andI see this a lot.
I get concerned about this kindof thing with tooth decay.
If we're binding up ourminerals, then how are we going
to produce healthy enamel?
We can't.
So that's some grains, which issuch a mainstay of our kids'
(37:21):
diets today that what'sproblematic.
So I'm always giving my kidsextra minerals because I can't
keep them away from the cerealsas much as I'd like to.
I don't know what they eat atschool and they always come home
with snacks and who knows.
I said, okay, I'm alwaysputting binders on them and I'm
always giving them mineralsevery single day, without fail.
Minerals are hiding themsomewhere, which I've found
(37:43):
plenty of stashes over the yearsbut trying to impress on them
that this is really important,right?
If you're going to go out andyou're going to eat your Taco
Bell, at least take your binderand please take your minerals,
right?
That's not a good vitamin.
So that's what we have to becareful for, because if we're
binding up too many minerals,we'll not be able to make the
(38:03):
cells work the way they want to.
Another antineutrient that youmay have heard of are lectins.
These are also found in plants,mainly grains.
You see this connection heregrains, cereal.
They have a lot of theseanti-nutrients.
The other problem is not onlyis it anti-nutrient, but a lot
of times grains are brought infrom the harvests and they're
stored in these silos for asuper long time.
(38:26):
Mold can grow in these silos andmold is just one of the
nastiest infections we can havebecause it suppresses our immune
system.
So mold if you have constant,or you or your child grandchild
has chronic strep infractions,it often can be related to mold.
(38:48):
The mold is taking over, it'ssuppressing the body's ability
to fight that strep, because weall have strep everywhere.
In taking over, it'ssuppressing the body's ability
to fight that, because we allhave strep everywhere in our
mouth, it's a common bacteria.
So why are some people moreprone to getting these constant
infections?
And then they constantly haveantibiotics which then throw the
whole microbiome off in thebody, which leads to a whole
(39:08):
host of other issues?
And mold can be tricky to find.
But it's on a simple organicacid test, on a simple urine tox
screen that shows mold toxins.
But again, if you're taking abinder every day, you're helping
to bind those.
So another thing to bear.
So those leptins, again, as Isaid, they're in grains or beans
(39:30):
, nuts, some shellfish,sometimes potatoes and again,
some people have geneticsusceptibilities that they can't
digest some of these foods.
So again, just keep reiteratingit, try to have a variety in
your diet.
I do think it's important thatwe have a little protein.
Does it have to be every day?
No, it doesn't have to be everyday.
(39:50):
Find some way because, as Isaid, and if you go on and look
at that list, like the scienceis indisputable there's so much
nutrient density in animalprotein really important.
So we've talked about a lot ofthings.
I know I've gone here and thereand all over the place, but I
hope you can take.
Oh, there was one more thing Iwanted to talk about, as I when
(40:13):
I was talking about seed oils.
Very interestingly, if you havethe right amount of oils in
your body, you can actuallyprevent sunburns.
So when I learned this yearslater I was like, oh, no wonder
my children when they wereyounger never, ever had sunburn.
They did not lather them withsunscreen because I was so
(40:33):
worried about all the toxicchemicals in sunscreen.
If you've seen me, I'm veryfair skinned, with strawberry,
blonde hair, blue eye.
My younger daughter, she hasmore of the Italian skin, but my
old daughter looks very similarto me.
I was always surprised.
The first time they ever burnedwas when we went to the
Caribbean.
Sun is much hotter there, but Ialways gave them cod liver oil
(40:56):
when they were little almostevery day.
I was like, oh my gosh, thoseomega-3s are really antioxidant
capability of that actuallyprotects the skin.
Another nutrient is axostanthin, which you find is what causes
the pink in shrimp.
So that's another reallyimportant antioxidant that can
(41:18):
prevent sunburn.
Again, another little tidbitthat I always found interesting.
I didn't really realize that.
I just thought, wow, they'relucky.
So again, the more omega-3sthat you have, you're going to
be more resistant.
Same thing like a lot of peoplewill come to my office and they
don't want to have x-raysbecause there's so much
radiation.
Now we have digital so it'svery minimal.
But even now the 3D x-rays arebecoming more common and they do
(41:40):
have a little more radiation.
So one we have a specialhomeopathic we give patients
after that want it will help thebody remove that excess
radiation.
But having antioxidants beforeany kind of x-ray whether it's a
dental x-ray or a mammogram ora T-scan, whatever you have to
have bulk up on the antioxidants.
So maybe pomegranate juice,anything with the high
(42:02):
polyphenols, berries, richlycolored fruits and vegetables
have a lot of antioxidants.
Or you certainly can take asupplement with antioxidants
that can help mitigate theeffects of the radiation and
allow that body to flush it outof the system more easily.
Lastly, to finish up ournutrition podcast, I mentioned
(42:23):
that we want to talk about soulnutrition.
So, as I mentioned at the verybeginning, if we can be eating
all of the best foods and doingall the exercise and the
movement, but if we don't have asense of connection, a sense of
purpose.
It doesn't really matter In myopinion.
(42:44):
In my experience, it doesn'tmatter what we're eating, right.
The other important thing tomention is how we're eating, and
I talked to a lot of mypatients about this too.
So we may have the healthiestsmoothie or a great meal with
all the nutrients that we need,if we're eating it on the go,
while we're watching TV orsometimes I'm guilty of this
I've got so much to do in themiddle of the day.
During lunch I'm trying toanswer all my emails and I'm
(43:05):
trying to wolf down my lunch.
That's no good right.
We really need to take the timeto allow our nervous system to
initiate the digestive system toallow us to absorb and
assimilate all those nutrients.
So please also think about howwe eat, not just what we're
eating.
Okay.
(43:25):
So that's why family dinner isso important, when we're all
together and we can'tnecessarily do this seven days a
week.
My kids are teenagers now.
They've got all the sports allthe time.
So even if we just we sit downand again we're watching a show
all together, we're havingcommunity.
Is it the best?
No, but it's better thaneverybody doing their own thing
(43:45):
and and again eating standing upat the counter.
We do the best we can in ourmodern life.
But that idea of community inEurope, right, that everything
closes for lunch for hours.
People have two, three hourlunches and they are sitting
around with friends.
And they do have less processedfood in Europe.
They don't allow the chemicalsthat we allow in this country.
(44:06):
But there's a real culturearound food and around eating.
I read a book once called FrenchKids Eat Everything.
It was a fantastic book, justthe whole sense that there's an
entire committee that meets tothink about what the children
are going to be eating.
These kids in elementary schoolhave seven course meals.
It's fabulous.
So they really appreciate food,not for the just the taste, not
(44:30):
the something that have to dothree times a day, but the whole
idea of enjoying our food, notfor the just the taste, not the
something that have to do threetimes a day, but the whole idea
of enjoying our food.
Allowing us to savor and feel.
All have all those sensesengaged is really important.
That allows us to get thatnutrition down to the cellular
level.
Another really important thingto think about and again other
(44:52):
things for that soul nutritionis having those meals with
friends, right, having thatcommunity.
I was so fortunate recently tosee three of my best girlfriends
all within the span of a week.
One lives in Texas, the otherone is a couple hours away from
me in Massachusetts, one isabout an hour from me and all in
one week I got to see all threeof them and man did that fill
(45:14):
my joy bucket.
It's just so amazing how much,how good you feel in the
presence of others who canappreciate just sitting and
talking and having a mealtogether.
Being able to just talk aboutanything really increases energy
levels in people.
The whole idea of oxytocin,that hormone, that feel-good
(45:38):
hormone when you are hugged ortouched.
And again, the more balancedour nervous system is, the
better our digestive systemworks.
The healthier our digestivesystem is, the better our immune
system is.
Everything works together.
So I just want to shout out tomy besties, candice and Heather
and Casey, and thank you all forproviding me with the soul
(45:59):
nutrition.
I love you guys, and thank youto my audience here for reaching
out and letting me know thatthis is making an impact for you
.
It is something that gives megreat joy is making an impact
for you.
It is something that gives megreat joy and I hope to continue
this for a long time.
A lot to unpack in this episode.
I hope you guys learnedsomething.
Please know that I am availableif any of you have any
(46:22):
questions.
Specifically, we put a link inthe show notes to my email.
I do consultations for patientswho are looking for answers
about just about anything.
So I hope you enjoyed thisepisode and I will see you on
the next one.
Hello, I'm Dr Rachel Carver, aboard-certified naturopathic
(46:45):
biologic dentist and a certifiedhealth coach.
Did you know that over 80% ofthe US population has some form
of gum disease?
Many of us don't even know thatwe have this source of chronic
infection and inflammation inour mouth that's been linked to
serious consequences like heartdisease, diabetes, stroke,
dementia, colon cancer, kidneydisease, even pregnancy
(47:06):
complications.
Would you like to learn how toreverse and prevent these
chronic debilitating conditionswithout spending a lot of time
and money at the dentist?
Join me for my six-week course,where I will teach you the root
cause of disease.
You'll learn how to be your ownbest doctor.
Are you ready to get started?
Let's go.
Hi everybody, welcome back to another episode of the
Root of the Matter.
I am your host, dr RachelCarver, and on this podcast we
talk a lot about how oral healthis connected to systemic health
, and one of the overall archingtenets of health in general is
nutrition.
So on this month's solo podcastwith me, we are going to talk
(00:24):
about all things nutrition.
If you've been listening to thepodcast for a while, I talk a
ton about minerals, fat solublevitamins, b vitamins, and I
think those are the three maincategories that are absolutely
vital for overall health.
So we'll dive into a little bitabout that.
We'll talk a little bit aboutdifferent fats right, we need to
(00:46):
talk about the macronutrientsproteins, fats, carbohydrates.
We'll talk a little bit aboutanti-nutrients.
So what's the deal withoxalates and lectins?
How does that throw a wrenchinto nutrition?
And what about the differenteating styles?
Right?
Low carb, bioenergetics.
We've talked about carnivore,vegan, keto, all those different
(01:08):
things and how they can impactus.
And then we'll also talk alittle bit about some of the
powerhouse foods.
But I want to finish today'spodcast by talking about one
part of nutrition that I thinkis even more maybe than what
we're putting in our mouths, andthat's what I call soul
nutrition.
So sometimes, even if we'reeating the best diets, we're
(01:31):
exercising and all this, if wedon't have the human connection,
if we don't feel that there isa purpose to our life here on
this planet, then sometimes itdoesn't matter exactly what
you're eating or how much youknow you're doing on a physical
component.
We really need to have thatspiritual, emotional nutrition
(01:54):
just as much as we need theactual food.
So we'll dive into a little bitabout that at the end.
So let's just jump right inhere.
As I mentioned, right, theminerals our calcium, our
phosphorus, our magnesium, zinc,copper all of those minerals
are absolutely vital for everycellular process.
(02:15):
So when we're thinking abouthealth, we've talked a lot about
detox and drainage and allthese things and toxins.
It's coming down to thatcellular level.
How well are our mitochondriaworking?
Right?
Our mitochondria are reallyresponsible for creating energy
in the body.
When we don't have energy inthe body, none of our bodily
processes will function properly.
(02:36):
Right, and at end of life, whatis happening?
Basically, we're all out ofenergy, the energy flowing stops
in our body and we go off towhatever the next realm is,
whatever you believe in.
So how do we keep having enoughenergy and how do we get that
energy flowing?
You have to make sure ourmitochondria are working
properly and we need all sortsof nutrients right in order to
(02:59):
make our enzymes work properly,to be able to detox, be able to
think properly, everything hasto work well.
So there's been so much talkabout all these different diet
styles and the really importantthing to understand is that each
of us is unique.
We are unique from our spouse,unique from our children, our
(03:21):
parents, so that sometimes canmake it difficult when you're
trying to feed a family right,because maybe all of us have a
little bit different nutrientrequirements.
When you really look deep downinto it, I was recently
listening to a podcast aboutgenomics.
The science in this area isjust fascinating.
It's really come leaps andbounds in the last decade.
(03:44):
You know, years and years ago Iran the idea of families, dna
and understood these little.
You know, polymorphisms or SNPs.
A lot of people have heard ofMTHFR.
It's probably the most popularSNP that we've heard of and
people say, oh, I have MTHFRright, and they think, oh,
that's so terrible.
It means I can't really detoxwell, because methylation is a
(04:05):
very important function of ourenzyme to be able to metabolize
things properly, to detox thingsproperly.
So if we have these geneticpolymorphisms, or SNPs as
they're called, and we haveweakened ability to detox, for
example, if you have one copyand again MTHFR is broken into A
(04:27):
category C category.
But let's just be general fornow.
This is not a geneticdiscussion.
The way I try to explain it isif you have one copy, then your
enzymes that allow methylationwork at 70% of optimal.
If you have two copies, you'relucky.
Like both of my daughters, youonly function at 30% capacity.
(04:49):
So the way I explain that to mygirls is for every 10 toxins
that are coming into your body,you can only get rid of three.
Seven of those toxins aregetting stored in your fat, in
your bones, in your brain, inyour nervous system.
I'm trying to impress on them.
That's why we don't have to beworried about that.
But we know that we have totake extra precautions with our
(05:10):
food and supplement to supportour body's ability to methylate.
And again, almost 50% of thepopulation has one or both of
these.
And I started thinking, tryingto make myself feel better, that
my kids got the crap thatglottery here is.
Well, why would that?
Why would evolution select forthat?
(05:31):
If that's so terrible to havesuch poor detox, why why would
both?
That really beats genetic odds.
And I started to think aboutlike the canary in the cold,
mine, because if we don't detoxwell, we are going to have
symptoms much sooner.
So you're going to have theskin rashes or upset stomach or
(05:51):
who knows.
It can manifest in so manydifferent ways because we're all
unique.
But the sooner a symptombecomes noticeable, the sooner
we're going to try to go afterit, figure out what's going.
So that's the way.
There's no science behind that.
This is just my way of thinkingthat I would evolution, allow
that to happen.
And so I feel like with myeczema I got that 16 years ago I
(06:14):
was able to immediately goafter it and try to figure out
what was going on versus justtrying to take steroids just to
suppress it, right?
So all those of you with MTHFRthink of it as actually maybe
it's an evolutionarily goodthing, because we're so
surrounded by 80 plus thousandtoxins today, the sooner we
maybe develop some kind ofsymptom, the sooner we're able
(06:37):
to really investigate what'sgoing on and hopefully support
our body to get rid of all thesetoxins.
Should we dive into maybe someof the different eating styles.
So low carb became very, verypopular because as soon as you
go on low carb, most people willlose weight initially and they
feel better.
And we have to think about whatcarbs are right.
(07:00):
So many of the processed foodswe're eating are carbs.
So when you embark on alow-carb journey, most of the
time you are removing a lot oftoxic, processed,
nutrient-deficient foods, andthat can probably be almost
every diet.
Anytime you change your eatingstyle because you have a symptom
, because you want to loseweight, tired, whatever it may
(07:23):
be, have a symptom because youwant to lose weight, tired,
whatever it may be, you'reautomatically going to feel
better initially because you areremoving whatever that stimulus
is for making you feel poorly.
So it could be and I've triedone of my eczema.
I tried every diet under thesun.
The only thing that reallyhelped me initially was doing a
little bit of fasting and Ithink again, same reason, I was
(07:46):
taking that burden of all thecarbs that were causing
inflammation the processed foods, whatever it was causing
inflammation, causing anovergrowth of the bacteria, or
my big thing was parasites,right, so causing an overgrowth
of those bugs that were thenleading to inflammation.
So that really helped quite abit, but long term, especially
(08:08):
as a woman who was in her 30s,cycling carbohydrates are
absolutely vital for health thebrain and the liver.
Their primary source of fuel isglucose, which comes from
carbohydrates.
So you guys have maybe heard metalk.
My brother-in-law embarked onthe carnivore diet starting in
(08:29):
24, lost 160 pounds.
His cardiologist has beenfloored because his blood work
has never looked so good.
He had a heart attack at 25.
So he's been being followed bythe same doctor for 25 years and
the doctor is just amazed.
And again, removing all of thetox processed foods, there's
(08:49):
just a feeling and fear in themajority of the population that
meat is so bad, that meat iscarcinogenic and meat is going
to cause you to have a heartattack.
In fact one of his colleaguessaid that to him the other day.
Oh my gosh, you're crazy.
You know you're going to,you're going to die of a heart
attack.
But again, he's never beenhealthier, had more energy, any
ailment he ever had, I said.
(09:09):
On one podcast he said his gumsstopped bleeding.
He's.
No matter what he ever tried todo brushing and flossing
nothing ever mattered, changed,got rid of all the toxins.
Now his gums heal and I waslike, exactly.
I was like this is what I wanteveryone to understand when we
remove the toxic ripens and weput back in the nutrients, the
(09:30):
body can heal from almostanything.
We just want to catch things inan early enough stage, before
we have too much degenerationwhere it becomes more and more
problematic.
So this is where that's now anewer kind of trend.
Call it a trend, but there'sbeen more information about the
biogenic theory of eating, whichagain is balancing those
(09:51):
macronutrients.
So that's your fats, your carbsand your protein.
We know protein is absolutelyessential to create health.
Right, we need protein to buildour muscles, to build other
proteins in the body.
So everything can work well.
And it's different for men andwomen.
So this is the other trickything in nutrition.
(10:11):
So much of nutrition researchin the past has always been men
and women are not small men.
We are completely different andthe fasting works amazing for
men especially.
Most, most men can lose weight.
You know, 10 pounds in a week,if not more.
But our women's bodies aren'tlike that right.
If we over-fast which is reallycommon I was a victim of this
(10:33):
myself under-eating, especiallyfor women, that really throws
our cycles off.
We need those carbohydrates inorder to make our progesterone
and estro all those reallyimportant.
Why do we crave right beforeour cycle?
Why do we crave sugar?
Because we need thosecarbohydrates in order to make
our hormones.
If we're eating low carb fortoo long, right, then all of our
(10:55):
hormones over time, our bodystarts to break down.
We start to break down moremuscle.
We can't lose the weightanymore, right, because your
body's oh my gosh, you'restarving.
Let's go into storage mode.
So this is the problem we overfast.
And again, I was big on thisand this really happened to me
Once I started incorporatingmaking sure I was eating my
breakfast before 11 o'clock way,way more energy.
(11:19):
I could get through the daymuch more easily.
I didn't realize how much I wasunder eating, and so I was
working with a practitioner andhe had me doing chronometer.
So that's just a great little.
I think there are several outthere, but chronometer is a very
popular one.
You can plug in what you eatover the day.
We'll give you an idea of howmuch fat, protein and
(11:40):
carbohydrates and again,everybody's a little different,
but and depending on youractivity level, right, obviously
, if you're very active, ifyou're an athlete, you're going
to need more carbohydrates tosupply that.
After you work out, we depleteall of glycogen and glucose
because our muscles use itreally quickly.
So this is why when we go for awalk after we eat or do any
(12:02):
kind of physical activity excessof let's say you had breakfast
with pancakes and syrup andmaybe whipped cream, lots of
sugar, right, and coffee withlots of sugar your blood glucose
is going to be super high fromthat meal.
But if you go on a walkimmediately after, those muscles
will uptake that glucose.
It'll keep your blood glucose.
(12:23):
We can't all be perfect all thetime, but that's a really simple
strategy for trying to keepblood sugar stable, because
unstable blood sugar is aleading problem with the disease
today.
Many of us it doesn'tnecessarily have to be somebody
who's overweight.
Even myself.
Sometimes I struggle with thatblood sugar instability and what
I've learned with that bloodsugar instability and what I've
(12:43):
learned is that I need to eat alittle bit of fat or fiber and
protein before I have acarbohydrate.
I was using a blood glucosemonitor to try to understand.
Because my HbA1c, which is ameasure of blood glucose over
three months, was ticking up alittle bit.
I started eating carbohydratesagain.
My body hadn't stabilized right, and so, like no carbs and all
(13:07):
of a sudden a lot of carbs.
Right, my body.
It takes a little bit of timeto adapt, and so what I learned
by watching my blood sugar andwhat I was eating is that if you
have again something fatty so Imight have a couple of nuts, or
I might take a swig of my codliver oil first in the morning,
or have butter.
I put the butter in and thenthe protein or fiber, right, so
(13:30):
it can be vegetables.
Sometimes I'll grab a thing oflike pea pods, or I'll have a
couple of raw carrots, just alittle bit of fiber.
That will slow down thebreakdown of the glucose into
the bloodstream.
So you don't get this, becausewhen you get a spike, then you
release the insulin which bringsit down, and that's why
sometimes the really heavysugary meal we get exhausted,
(13:52):
right, because we have nowcrashed our blood sugar.
We're very tired.
So that's a really goodstrategy and that works for most
people, right, keeping thatthat blood sugar roast.
Always try to eat.
You may always try to eat yourveggies first and leave the
carbs for the last part of themeal.
So that should be a good tipthere.
So why do people feel so good onthe ketogenic diet?
(14:15):
So this is a very high fat diet.
It's used therapeutically forlike people with dementia,
people with high inflammatoryand things.
Again, what are we removing?
Removing the highly toxic,highly processed you know,
carbohydrates?
Right, the chips and crackersand the granola bars and all of
these kinds of things that arejust laden with all sorts of
(14:37):
pesticides and even someanti-nutrients we'll talk about
in a minute.
But again, a long-term is notalso a great strategy, right?
Initially, take away thatprocessed foods.
Right, let that inflammationcome down, get back to a more
stable point.
And now we've got to go back tobalancing all those
(14:59):
macronutrients and a lot oftimes why we feel so good eating
all those fats?
At first it's actually creatinga little bit of a stress to the
body.
So we're increasing ourcortisol.
The more cortisol in our body wealways think it's cortisol is a
bad thing.
But not having enough cortisolis also not good.
So when our cortisol goes up,it decreases inflammation, right
(15:21):
?
So those of us who are dealingwith chronic ailments have high
inflammation.
So you go on a keto diet, yourcortisol levels shoot through
the roof and for a little bityou're like I feel better, right
, this cortisol is counteractingall that inflammation going
around in my body.
But we can use up that cortisol, right, and then we can dive
(15:41):
down into that low cortisol,which is also a problem If
you're waking up in the morning.
Morning is when our cortisol islow and it starts to rise as
soon as we wake up and it levelsoff during the day and then
gets really low at night.
So why do people tend to havemore pain, especially tooth pain
?
It's very much more common atnight, and this was actually
explained to me by my uncle,who's a physician.
(16:03):
He said the reason that isbecause your cortisol is lower.
So cortisol decreasesinflammation.
Why do we use hydrocortisonecreeds?
We're decreasing those rashesand getting that inflammation
down.
So at night, when theircortisol is lower, rashes and
getting that inflammation down.
So at night, when theircortisol is lower, if you wake
(16:23):
up in the morning with aches andpains, you're in a low cortisol
state, right.
So are there other things thatwe have to do to balance that?
And yes, that's a wholediscussion of how do we get the
adrenals and kidneys and all,but just again knowing that's
why sometimes we feel reallygood right before that.
How about a vegan diet?
It's common perception thatvegetables are so good, so vegan
(16:44):
, because you're not eating thisanimal protein that it should
be healthiest diet on the planet.
If you dive into the research,though, vegans are very
deficient in the fat-solublevitamins, as if you've been
listening to me over and overagain.
The minerals, the fat-solublevitamins, are the crucial
building blocks for everythingin the body, and although you
(17:07):
can get vitamin A in vegetables,really people think, oh, eat
your carrots for your vitamin A,but in a carrot is beta
carotene.
Beta carotene needs to beconverted by enzymes in the body
to vitamin A, and there are alot of people the geneticists
myself included who do notconvert beta carotene very
efficiently to vitamin A.
So if you happen to be one ofthose people, you can eat
(17:29):
carrots till you're literallyorange in the skin and you may
not be making enough vitamin A.
Vitamin A is absolutely justcrucial for bone development,
for eye development, it justgoes on and on.
It's really important, and Isee a lot of my vegan clients
have very poor dental health.
They don't have enough of thevitamin D.
You cannot get the type offat-soluble vitamins that our
(17:53):
body needs from plants.
It's much more challenging.
So you have to supplement andit's very hard to supplement
vitamin A.
Most supplements containretinol palmitate, not retinol,
so you have to have cod liveroil or pure liver to actually
get that type of vitamin A.
Most supplements do not havethe right form, so again, very
(18:14):
problematic.
There have the right form, soagain, very problematic there.
Vitamin K, also right, comesfrom.
The most highest amount comesfrom grass-fed dairy.
And yes, there are vegetablesthat have the vitamin K green
leafy vegetables but the levelsare so much lower than what we
find in animal products.
Interesting when I wasresearching a little for the
(18:35):
podcast, I looked up the liver,the nutrient.
So the most nutrient dense onthe food is liver and back in
the day our grandparents used toeat liver all the time.
It was very common, even for me.
I'm like the thought of it,even though I know it doesn't
taste that when you cook itproperly.
It's just in my head, I thinkno-transcript.
(19:29):
And beef liver, and we'll put alink in the show notes, but it
was on Chris Kresser,chriscressercom nature's most
nutritious superfood.
So what are the nutrients onthe list?
Calcium, very important forteeth and bones, right.
Calcium is a really importantmineral that controls a lot of
intracellular health and thebalance between calcium and
(19:51):
potassium.
These are all really importantfor good energy flows for our
cells.
These are all really importantfor a good energy flow through
our cells.
So an apple has threemilligrams of calcium, carrots
100 grams, 3.3 milligrams.
Red meat has 11, and beef liveralso has 11.
So almost three times or almostfour times as much calcium in
(20:15):
meat than in a fruit and avegetable.
We tend to think that, again,the common perception is that
fruits and vegetables are thebest foods on the planet.
Yes, they are healthy.
Right, because they have fiber.
They have some antioxidants.
The brightly colored thingshave all these polyphenols that
we know are really important forexplaining cancer and
(20:38):
inflammation.
They're really important formitochondria and produce energy.
But interesting, okay, peoplethink red meat is so bad for you
.
Again, this is from the mediaand all these misinformation,
whatever you want to call it,but we have the data here.
The data is very clear.
How about phosphorus?
Another important Apple has sixmilligrams, carrots have 31
(20:59):
milligrams, red meat 140.
And beef liver has 476milligrams of phosphorus in 100
grams.
All of this is 100.
How about magnesium?
We talk about magnesium all thetime.
Most of us are super deficientin magnesium.
It's responsible for almost 600different enzymatic reactions
(21:20):
in the body and with all of thetoxins flying around all the
time, not to mention the stressand the Wi-Fi, all the things
going on, we are depletingmagnesium at a really impressive
rate.
I see a lot of tartar buildup onpeople's teeth.
That's telling me there's acalcium imbalance.
See a lot of tartar buildup onpeople's teeth.
That's telling me there's acalcium imbalance.
We need magnesium, we needvitamin A, we need vitamin K and
(21:45):
D.
We need all of those to bringthat calcium into the teeth and
bones versus precipitating outon the teeth or in the arteries.
Because when I see a lot ofcalculus and tartar on the teeth
, I'm worried that there'sbuildup in the arteries.
So magnesium, magnesium,magnesium.
So in an apple we've got 4.8grams, carrots 6.2 milligrams,
red meat 15, and beef liver 18.
(22:06):
Okay, so almost five times theamount of magnesium in liver,
versus iron, obviously, we knowred meat has a lot of iron.
But let's look at vitamin A.
There's no vitamin A in apple.
There's no vitamin A in carrots.
Okay, I just said vitamin.
Carrots have beta carotene,don't.
So there's 40 internationalunits in red meat and 53,000 in
(22:34):
B-flour, because liver is reallyamazing for storing those fat
soluble vitamins A, d, e and K.
It has a lot of B12, folic acid, copper, iron.
It's very nutrient-dense.
Let's look down here at folate,right, folate is a B vitamin
really important, especially inpregnant women.
We talk a lot about folic acidbut we got to be careful because
(22:56):
there are some people withgenetic variations.
Folic acid is actually verydetrimental for you.
People with MTHFR have to becareful with folic acid and
folic acid is added to almostevery kit, every cereal product,
every granola product.
So my children, who arehomozygous for that folic acid
(23:16):
is actually very detrimental.
They need folate, this folicacid, which is a synthetic
chemical to a lot of productshere.
So in folate an apple we've goteight micrograms, in beef liver
145.
And again, very interesting.
So it lists, let's see.
We've got calcium, phosphorus,magnesium, potassium, iron, zinc
(23:37):
, copper, vitamin A, d, e, c,vitamin C this is really
interesting 7 milligrams ofvitamin C in an apple, 27 in
beef liver.
Would you even think there'svitamin C in liver?
Most of us tend to think ofliver having that, to think of
liver having that.
Then we have all the B vitaminsthiamine, riboflavin, niacin,
(24:06):
pantothentic acid, vitamin B6,folate, biotin and B12.
Liver has every single one ofthose nutrients.
The apples and the carrots donot have every single one of
those.
So, again, when we're thinkingabout meat versus fruits and
vegetables, you get much morenutrient density in quality meat
.
And it's tricky, too right,because we know the best,
highest quality meat is going tobe grass-fed, organic meat,
(24:26):
which is challenging sometimesto find and it can be more
expensive.
So we just got to think whatare our priorities?
Is our health a priority?
Is the health of our children apriority?
So maybe we're going to spend alittle bit more money on the
grass and beef and maybe nothave the Starbucks every day.
I don't know.
It's tricky and there is zerojudgment here.
(24:48):
It can be challenging becausesome of these things are and
that's why we like to think youcan't always buy organic for
everything, but you don't alwaysneed to.
That's why the environmentalworking group every single year
comes out with the dirty dozenand the clean 15.
So the typically berries,anything with a really thin
right apples, peppers, berries.
(25:08):
Typically the pesticides put onconventionally grown produce
that will absorb through.
So you're going to have morepesticides and those kinds of
foods, but something likebroccoli or banana.
Banana has a nice thick skin,you don't need to buy banana.
So really print those, lookthose up, print those sheets out
and if you can only pick andchoose, then go off of those
(25:28):
lists.
It's great and again, if you dosome more of the meat, that can
tend to be a little bit moreexpensive.
Eggs eggs always used to be soinexpensive, such a nutrient
dense food, but now with thebirds it's gotten a little crazy
.
So if you have the land, tryraising a few chickens.
It's pretty easy.
Grant, we've got 71 incubatingright now and my sister-in-law's
(25:50):
next door, so that's prettyexciting.
We eat a lot of eggs.
My aunt and sister-in-law areboth doing carnivore diet all
the time.
They eat meat, eggs and cheeseand, again, healthier than
they've ever been in theirentire lives.
Other thing we want to talkabout is seed oils.
We've had a couple of episodeson the podcast about seed oils.
You've heard me talk a lotabout that.
The omega-6 versus omega-3.
(26:12):
They're called essential fattyacids because our bodies don't
eat them.
We need to eat these.
The omega 3s, we know, are likethe cod liver oil.
The omega 6s are all of theseeds, right the sunflower, the
safflower, the canola, corn oil,soybean oil, those are.
(26:33):
They oxidize really quickly.
So mentioned before, which isreally important, to never buy
anything that's fatty or acidicin plastic, because anything
that's acidic or fatty can leachthe plastics into our food.
That's another huge thing we'reseeing in the world today.
It's all of us are absolutelyloaded with microplastics.
(26:53):
That is absolutely detrimentalto hormone health as well as
lots of other cross-dimensionissues.
So always look for the glassbottle.
If you buy it in bulk, pour itinto your own.
You can buy mason jars prettycheap.
Pour it into another bottle andkeep it, and preferably you
also want it in a dark coloredglass bottle.
(27:15):
Want it in a dark colored glassbottle because light even if
it's in a glass bottle but it'sa clear glass bottle any type of
light, especially artificiallight, is going to cause
oxidation.
So one of the problems withthese seed oils is that it
oxidizes before we even consumeit.
It oxidizes fat.
That create a lot of havoc anda ton of inflammation in the
(27:36):
body really problematic.
The reason it's so prevalentnow in foods is because it makes
foods last longer, which again,necessarily if that food is
never breaking down, what is iteven made of.
This is how we haveshelf-stable things.
But if you're really concernedabout health and eating well,
you really want to avoid that.
(27:57):
What should you be cooking with?
Cook with ghee, cook withtallow, cook with butter?
I wouldn't cook high heats witholive oil, but a good quality
olive oil.
That's the other thing.
You have to really look Where'syour olive oil coming from.
A lot of times they're alldumped together, maybe pretty
contaminated.
So there are some really goodones out of California.
(28:19):
But again, be discerning whenyou look at where those are
coming from and again, make sureyou buy a dark bottle glass.
You'll prevent some of thatoxidation beforehand.
Coconut oil is something I use alot in my baking.
That works really well.
Coconut oil can be fungal.
You don't want to overdo itAgain fungal.
You don't want to overdo itAgain with anything.
(28:42):
You don't want to overdo it.
That's why I always have ghee,I always have tallow, I always
have butter.
I have a variety.
Sometimes I'll put the coconutoil in my tea in the morning, so
rotating to get the differentkinds of saturated fats.
But saturated fats have beenvilified for far too long.
Again, I have some podcastsabout this, so go back if you
want to for far too long.
Again, I have some podcastsabout this, so go back if you
want to learn a little bit morein depth about that.
But that is what every cell inour body the lining is
(29:03):
cholesterol right it is.
So we need to have those reallyhealthy fats in order for our
nutrients to be brought into thecells and for the toxins to be
pushed out.
When we have too many omega-6s,the lining of our cells becomes
rubbery.
We can't absorb nutrients andwe can't let the toxins out, so
that really becomes a problem.
(29:24):
Really interesting too.
Let's talk a little bit aboutfats, because we're always so
worried we can't eat fats.
We can't have high cholesterol,because that's going to cause
us to have a heart attack.
The science is very clear,although the media the majority
of us don't really understandthe science.
We haven't even ever heard thescience.
It's unfortunate.
Even our doctors haven't reallylooked at the research there.
(29:46):
We're always so worried when ourLDL we call that the bad
cholesterol.
When that gets high, so manydoctors are immediately wanting
to put us on staff.
We've got to lower that and I'malways thinking let's be smart
about this.
Why would the body be producingmore LDL?
And, as I've mentioned manytimes before, it's when we have
(30:07):
little damages or tears,endothelial lining, the LDL acts
as a band-aid.
It's supposed to go over, healthat little tear or the damage
and then the HDL right, thisgood cholesterol, comes by and
then dissolves the rest of thatclot and everything is
hunky-dory.
However, when we are constantlyinjuring our endothelial layer,
(30:29):
because again, one cell layerthick, just like the gut, very
easily can be damaged by allsorts of toxins, very easily can
be damaged by all sorts oftoxins, heavy protein, sticky,
sticky blood, right.
Then constantly having the highLDL.
But again, as if you guyslistened to my last solo podcast
, we talked about thatendothelial dysfunction, that
(30:49):
the high LDL, high cholesterol,high blood pressure is a result
of the endothelial dysfunction,not the cause.
So really important.
So other thing to reallyunderstand about LDL another
reason, one of the main reasonsit's also very high, is when we
have a lot of endotoxins.
So many of us are walkingaround with parasitic infections
(31:11):
, bacterial infections, fungalinfections, and they're low
grade.
So we don't necessarily have aton of symptoms or maybe we
don't really relate them becausewe get so used to having
digestive upset and so used tohaving a little bit of gas here
and there, my eczema so manypeople.
Every other commercial on TVnow is for a skin rash drug.
So it's just become so normaland we don't think about it as
(31:34):
being bad because it's just socommon.
But all those are signs ofinfections, right, and so these
infections?
I mentioned a lot about this inthe last solo podcast, about
these endotoxins and how theyspecifically damage areas in the
body.
But these endotoxins, it's theLDL which actually binds on to
(31:56):
these endotoxins to try to getthem out of the body.
So if you are seeing on bloodwork an increase in free fatty
acids, an increase intriglycerides, an increase in
LDL, that we should be thinkingabout what kind of infection.
And then we should be doingfurther work of maybe a stool
test or an organic acid test,some kind of tox screen to look
(32:19):
for.
Is it mold toxins?
Is it bacterial toxins?
We need to know.
Parasitic toxins, fungal, whatis the infection that is causing
these?
So instead of just boom, let'sput you on.
So now, if we reduce that LDL,we do not have that carrier now
to grab onto that toxin to getit out of the body.
So now we have all these toxinsand now no way to get rid of
(32:42):
them, and this is a real problem.
This is why I talk about bindersa lot.
I think binders are absolutelyvital in today's world.
I take one, several, everysingle day.
I give it to my kids every daybecause, again, we have to bind
up these toxins and so if you'reon a statin, you need to maybe
be concerned.
Is there still infection thatcould be causing for the problem
(33:04):
?
I'm not an MD.
I'm not telling you to get offyour statin.
I just want people to be aware,think about these things If it
resonates, with you maybe doinga little bit more research to
really understand that thing.
So, again, if you're somebodywho suddenly has high LDL, think
about what is the cause.
Is it possible that I have sometype of infection?
(33:24):
So really important tounderstand?
So that's big on all the fatshere.
Let's talk a little bit aboutsome other food things that come
up sometimes for people.
People talk about oxalatesPeople talk about so these are
what we typically classify asanti-nutrients.
So people in the carnivoreworld and most you know they
(33:45):
talk a lot about vegetables arenot good for you.
You don't need vegetablesbecause they have all of these
toxins associated with them andevery plant does have these
defense mechanisms.
Right Because they want tosurvive, just like a human wants
to survive.
So they will give off certaintoxins.
Right to avoid being eaten byinsects or animals or what have
you.
So that's why sometimes, whenwe eat too many things raw, in
(34:08):
the raw form, some people whoeat raw say, oh, it's great,
because that's when you get theenzyme.
Enzymes are so crucial forhealth.
But those enzymes can also betoxic in some people.
Some people thrive eating rawdiet.
A lot of us do not.
So again, there's total geneticvariability.
(34:28):
So I can't say one thing isalways better than something
else.
It's really interesting to lookat your own genetics and just
in your own feeling when you trythese different things, what
feels the best.
But you have to do it forprobably a month at least to
understand the long-term effectof this diet for me.
But oxalates if any of you haveever listened to Asprey, he just
(34:51):
hates oxalates because he has agenetic disposition where he
cannot process oxalates properly.
People who get kidney stones.
One form of kidney stones arecalcium oxalate stone.
So in those you have to becareful eating too many oxalates
.
Oxalates are very common inrhubarb, spinach, kale,
(35:12):
raspberries, chocolate beet, soall these things that we're
thinking, oh, but those are sogood, right, they have all those
good nutrients and there's goodand bad in everything.
So again, we have to weigh andthink about how to.
But oxalates bind calcium andthey can bind other minerals.
As I was saying in the beginning, minerals are so vital to our
overall well-being.
(35:32):
If we're eating a lot of foodsthat are binding our minerals
not to mention if we have a lotof infections also bind a lot of
our minerals then we may not begetting those minerals in our
cells where we need them for allthe special reactions to create
energy for us, right?
So we have to consider that howwell we eat, and that's why you
should never eat anything.
(35:53):
Every single day I have thesame breakfast, I have the same
lunch, I have the same food.
We need to have a variety ofnutrients.
Just eating spinach here andthere, raspberries here.
But again, it affects morepeople who have that problem and
there are certain tests whereyou can look.
Organic acid tests will showhow, if your oxalic acid is
(36:14):
really high and you can do veryaffordable nowadays testing
companies, you can see how wellyou deal with it and it may be
like, wow gosh, I have beeneating raspberry every single
day in my smoothies.
They're not getting better.
Maybe I should change it up.
If you're somebody who likes tohave the convenience of a
(36:36):
smoothie every day, make sureyou're changing it up.
Do not put the same things inevery day because, again, we
need that variety and, like Isaid, if you happen to be one of
those people who are sensitiveto oxalates and you're using
them in your smoothie everysingle day, you could be
creating more inflammation whenyou think you're doing a really
good health thing.
Acidic acid this is anotherreally important anti-nutrient
Very commonly found in cereals,right, so any kind of grains,
(37:00):
legumes, right, like beans,peanuts.
They also can bind minerals andI see this a lot.
I get concerned about this kindof thing with tooth decay.
If we're binding up ourminerals, then how are we going
to produce healthy enamel?
We can't.
So that's some grains, which issuch a mainstay of our kids'
(37:21):
diets today that what'sproblematic.
So I'm always giving my kidsextra minerals because I can't
keep them away from the cerealsas much as I'd like to.
I don't know what they eat atschool and they always come home
with snacks and who knows.
I said, okay, I'm alwaysputting binders on them and I'm
always giving them mineralsevery single day, without fail.
Minerals are hiding themsomewhere, which I've found
(37:43):
plenty of stashes over the yearsbut trying to impress on them
that this is really important,right?
If you're going to go out andyou're going to eat your Taco
Bell, at least take your binderand please take your minerals,
right?
That's not a good vitamin.
So that's what we have to becareful for, because if we're
binding up too many minerals,we'll not be able to make the
(38:03):
cells work the way they want to.
Another antineutrient that youmay have heard of are lectins.
These are also found in plants,mainly grains.
You see this connection heregrains, cereal.
They have a lot of theseanti-nutrients.
The other problem is not onlyis it anti-nutrient, but a lot
of times grains are brought infrom the harvests and they're
stored in these silos for asuper long time.
(38:26):
Mold can grow in these silos andmold is just one of the
nastiest infections we can havebecause it suppresses our immune
system.
So mold if you have constant,or you or your child grandchild
has chronic strep infractions,it often can be related to mold.
(38:48):
The mold is taking over, it'ssuppressing the body's ability
to fight that strep, because weall have strep everywhere.
In taking over, it'ssuppressing the body's ability
to fight that, because we allhave strep everywhere in our
mouth, it's a common bacteria.
So why are some people moreprone to getting these constant
infections?
And then they constantly haveantibiotics which then throw the
whole microbiome off in thebody, which leads to a whole
(39:08):
host of other issues?
And mold can be tricky to find.
But it's on a simple organicacid test, on a simple urine tox
screen that shows mold toxins.
But again, if you're taking abinder every day, you're helping
to bind those.
So another thing to bear.
So those leptins, again, as Isaid, they're in grains or beans
(39:30):
, nuts, some shellfish,sometimes potatoes and again,
some people have geneticsusceptibilities that they can't
digest some of these foods.
So again, just keep reiteratingit, try to have a variety in
your diet.
I do think it's important thatwe have a little protein.
Does it have to be every day?
No, it doesn't have to be everyday.
(39:50):
Find some way because, as Isaid, and if you go on and look
at that list, like the scienceis indisputable there's so much
nutrient density in animalprotein really important.
So we've talked about a lot ofthings.
I know I've gone here and thereand all over the place, but I
hope you can take.
Oh, there was one more thing Iwanted to talk about, as I when
(40:13):
I was talking about seed oils.
Very interestingly, if you havethe right amount of oils in
your body, you can actuallyprevent sunburns.
So when I learned this yearslater I was like, oh, no wonder
my children when they wereyounger never, ever had sunburn.
They did not lather them withsunscreen because I was so
(40:33):
worried about all the toxicchemicals in sunscreen.
If you've seen me, I'm veryfair skinned, with strawberry,
blonde hair, blue eye.
My younger daughter, she hasmore of the Italian skin, but my
old daughter looks very similarto me.
I was always surprised.
The first time they ever burnedwas when we went to the
Caribbean.
Sun is much hotter there, but Ialways gave them cod liver oil
(40:56):
when they were little almostevery day.
I was like, oh my gosh, thoseomega-3s are really antioxidant
capability of that actuallyprotects the skin.
Another nutrient is axostanthin, which you find is what causes
the pink in shrimp.
So that's another reallyimportant antioxidant that can
(41:18):
prevent sunburn.
Again, another little tidbitthat I always found interesting.
I didn't really realize that.
I just thought, wow, they'relucky.
So again, the more omega-3sthat you have, you're going to
be more resistant.
Same thing like a lot of peoplewill come to my office and they
don't want to have x-raysbecause there's so much
radiation.
Now we have digital so it'svery minimal.
But even now the 3D x-rays arebecoming more common and they do
(41:40):
have a little more radiation.
So one we have a specialhomeopathic we give patients
after that want it will help thebody remove that excess
radiation.
But having antioxidants beforeany kind of x-ray whether it's a
dental x-ray or a mammogram ora T-scan, whatever you have to
have bulk up on the antioxidants.
So maybe pomegranate juice,anything with the high
(42:02):
polyphenols, berries, richlycolored fruits and vegetables
have a lot of antioxidants.
Or you certainly can take asupplement with antioxidants
that can help mitigate theeffects of the radiation and
allow that body to flush it outof the system more easily.
Lastly, to finish up ournutrition podcast, I mentioned
(42:23):
that we want to talk about soulnutrition.
So, as I mentioned at the verybeginning, if we can be eating
all of the best foods and doingall the exercise and the
movement, but if we don't have asense of connection, a sense of
purpose.
It doesn't really matter In myopinion.
(42:44):
In my experience, it doesn'tmatter what we're eating, right.
The other important thing tomention is how we're eating, and
I talked to a lot of mypatients about this too.
So we may have the healthiestsmoothie or a great meal with
all the nutrients that we need,if we're eating it on the go,
while we're watching TV orsometimes I'm guilty of this
I've got so much to do in themiddle of the day.
During lunch I'm trying toanswer all my emails and I'm
(43:05):
trying to wolf down my lunch.
That's no good right.
We really need to take the timeto allow our nervous system to
initiate the digestive system toallow us to absorb and
assimilate all those nutrients.
So please also think about howwe eat, not just what we're
eating.
Okay.
(43:25):
So that's why family dinner isso important, when we're all
together and we can'tnecessarily do this seven days a
week.
My kids are teenagers now.
They've got all the sports allthe time.
So even if we just we sit downand again we're watching a show
all together, we're havingcommunity.
Is it the best?
No, but it's better thaneverybody doing their own thing
(43:45):
and and again eating standing upat the counter.
We do the best we can in ourmodern life.
But that idea of community inEurope, right, that everything
closes for lunch for hours.
People have two, three hourlunches and they are sitting
around with friends.
And they do have less processedfood in Europe.
They don't allow the chemicalsthat we allow in this country.
(44:06):
But there's a real culturearound food and around eating.
I read a book once called FrenchKids Eat Everything.
It was a fantastic book, justthe whole sense that there's an
entire committee that meets tothink about what the children
are going to be eating.
These kids in elementary schoolhave seven course meals.
It's fabulous.
So they really appreciate food,not for the just the taste, not
(44:30):
the something that have to dothree times a day, but the whole
idea of enjoying our food, notfor the just the taste, not the
something that have to do threetimes a day, but the whole idea
of enjoying our food.
Allowing us to savor and feel.
All have all those sensesengaged is really important.
That allows us to get thatnutrition down to the cellular
level.
Another really important thingto think about and again other
(44:52):
things for that soul nutritionis having those meals with
friends, right, having thatcommunity.
I was so fortunate recently tosee three of my best girlfriends
all within the span of a week.
One lives in Texas, the otherone is a couple hours away from
me in Massachusetts, one isabout an hour from me and all in
one week I got to see all threeof them and man did that fill
(45:14):
my joy bucket.
It's just so amazing how much,how good you feel in the
presence of others who canappreciate just sitting and
talking and having a mealtogether.
Being able to just talk aboutanything really increases energy
levels in people.
The whole idea of oxytocin,that hormone, that feel-good
(45:38):
hormone when you are hugged ortouched.
And again, the more balancedour nervous system is, the
better our digestive systemworks.
The healthier our digestivesystem is, the better our immune
system is.
Everything works together.
So I just want to shout out tomy besties, candice and Heather
and Casey, and thank you all forproviding me with the soul
(45:59):
nutrition.
I love you guys, and thank youto my audience here for reaching
out and letting me know thatthis is making an impact for you
.
It is something that gives megreat joy is making an impact
for you.
It is something that gives megreat joy and I hope to continue
this for a long time.
A lot to unpack in this episode.
I hope you guys learnedsomething.
Please know that I am availableif any of you have any
(46:22):
questions.
Specifically, we put a link inthe show notes to my email.
I do consultations for patientswho are looking for answers
about just about anything.
So I hope you enjoyed thisepisode and I will see you on
the next one.
Hello, I'm Dr Rachel Carver, aboard-certified naturopathic
(46:45):
biologic dentist and a certifiedhealth coach.
Did you know that over 80% ofthe US population has some form
of gum disease?
Many of us don't even know thatwe have this source of chronic
infection and inflammation inour mouth that's been linked to
serious consequences like heartdisease, diabetes, stroke,
dementia, colon cancer, kidneydisease, even pregnancy
(47:06):
complications.
Would you like to learn how toreverse and prevent these
chronic debilitating conditionswithout spending a lot of time
and money at the dentist?
Join me for my six-week course,where I will teach you the root
cause of disease.
You'll learn how to be your ownbest doctor.
Are you ready to get started?
Let's go.
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