Ever wondered how the chemistry of your food influences chronic conditions like arthritis and gout? This episode of the Tummy Whisperer podcast promises to reveal the crucial connection between what you eat and how you feel, especially highlighting the perils of processed foods. Join us as we decode the subtle signals your body sends—like joint pain and digestive issues—that may be linked to inflammatory foods such as gluten. Janine shares her glowing review of Fresh Kitchen in South Florida, making a case for the transformative power of clean eating. Stay tuned for an exciting preview of our next episode featuring the founders of Victus, who will guide us on sourcing organic, allergen-free meals locally.
Could cutting out gluten be the key to unlocking better health? Hear an incredible personal story about a man who saw dramatic improvements in his condition, including reduced colon ulcers and hemorrhoids, after eliminating gluten from his diet. We'll outline the telltale symptoms of gluten sensitivity—brain fog, skin rashes, digestive issues, and more—and offer actionable tips for transitioning to a gluten-free lifestyle. Plus, get practical advice for reducing toxins in your daily life, like using cinnamon sticks to naturally freshen your home. Empower yourself to make healthier food choices and elevate your well-being with our clean eating tips and resources.
Get to the root cause of your Gut Issues! Watch the Gut Restoration Masterclass at https://learn.digestivehealthsolutions.com/
For a FREE Gut Health consultation, visit us at https://thetummywhisperer.com/.
Contact Renee:
Email: Nhsolutions@sbcglobal.net
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:05):
Welcome to the Tummy Whisperer podcast, everybody.
We are at episode number 21.
I'm excited to bring youinformation about the
chemistries of food, how itaffects your body, what
inflammation looks likespecifically joint pain,
arthritis, gout the differenttypes of arthritis, which gout
is a form of arthritis, and howthose things can start to
(00:27):
manifest in the body and whythey actually happen.
So, as everybody knows, ourfood just isn't what it was
years and years ago.
Now we have to work a lotharder to try to get clean food.
Stay tuned for next episode.
In two weeks I'm going to bringon a local kitchen called Victus
(00:47):
who makes clean, organic,gluten-free, dairy-free,
soy-free, corn-free, amazingfood and how you guys can get
food locally where you live.
So that's part of this wholeconversation is how can we get
clean stuff in our body?
What happens when we don't?
How does our body startsexpressing symptoms?
What do those symptoms looklike?
(01:08):
And before Janine pulled thetrigger to go live today we're,
of course, catching up and shesaid I just always feel better
when I eat clean.
So she's got a local kitchennear her that she can pick up a
bowl that's like a proteinstarch vegetable small bowl
fills her up.
She feels good, it's.
I don't know if it's organic ornot, but like you can tell the
(01:29):
difference.
And, janine, if you want togive the place a plug, what is
the name of it?
Again?
Speaker 2 (01:34):
Sure, there are a chain of restaurants in South
Florida and they're called FreshKitchen and they're just
dynamite.
You pick your protein, pickyour base, and then you pick a
vegetable and then they have allthese sauces that you can put
like a homemade pesto or avinaigrette or like a sriracha.
But they have all thesegluten-free, dairy-free,
soy-free options.
(01:55):
They have paleo cookies, whichare great, and I always feel
good ordering from them becausethey're prompt, they deliver,
it's just great.
Speaker 1 (02:04):
I can't say enough great things about them.
Yeah, that's good.
So Florida people look for that.
And then again, in two weeksI'm going to have the chef and
her husband on from Victus theowners of Victus and we're going
to talk about how to maybe getsome clean eats where you guys
are all located.
If you're not, if you can'tthrow down in the kitchen, like
me, boy, does it taste good whensomebody else makes it much
better in the kitchen.
Like me, boy, does it tastegood when somebody else makes it
(02:26):
much better, right?
Yeah, and I told you about thatflatbread I have in my freezer.
It's coming out in a couple ofdays, but I just picked up a
bunch of food from her yesterday.
So I'm good for a while.
Let's get back into our lifehere and talk about our aches
and pains.
A lot of people chalk it up toI'm just getting older, right?
No, yes, we are aging.
We certainly can't do thereverse engineered Benjamin
(02:48):
Button, right, go backwards intime.
But our body?
We don't have to feel our age,right, we don't have to feel it
in our joints and in our neckand in our back, right.
Hence sweet relief.
The cream is so great for that.
But again, the foundations ofhow our bodies get into trouble,
how our bodies start expressingarthritis, joint pain, gout
(03:11):
tightness, any kind of muscleweakness.
How does that happen?
Our stomach is our engine thatfeeds the rest of the body.
If you don't have good thingsgoing in and everybody knows
this is not a newsflash ofcourse you're going to feel
better having natural foodthat's fresh from the earth,
(03:33):
right?
So how does our body starttelling us that it's in trouble?
Exactly what I just laid outJoint pain, inflammation,
inflammation is any kind offever, redness, swelling, muscle
contraction, aberrant motion,meaning restricted motion.
We can feel that locally in ourdigestive tract all of those
(03:54):
things with pain, gas, bloating,constipation, diarrhea.
We can feel that in other partsof our body, in our neck, in
our universal stress point,right here, right.
We get so locked in into thisposition, into our phone, into
everything that doesn't keep usopen and free and unrestricted,
(04:15):
and then, on top of that, we'readding food that's inflammatory
and that we're not digestingproperly.
It's the perfect storm.
Our body lets us know and bythe time symptoms show up, it's
already too late.
Your body's been in trouble fora while already.
This isn't just hey, I atesomething yesterday and now I
feel horrible, and that could betrue, but whatever that thing
(04:39):
is, you think you ate, it's been.
You've been having trouble withit for a long time.
It didn't just show upovernight, but your body said
enough already.
Here's your symptom have a goodday.
So these symptoms can show upagain in so many different types
of ways.
But when we're talking aboutarthritis and we're talking
about food, I always connectgluten to arthritis, because it
(05:04):
absolutely can attack the jointsand gluten can take a long time
to get out of the body,especially if somebody's super,
super strict.
I'm actually working with aclient right now who's this
young boy.
He wants to feel better, but hejust can't really fully pull
the trigger, and it's a mindset,right, it's all, it's just too
hard.
What's hard about it?
When he's giving me all theexcuses and then when I show him
(05:26):
how it's, he can do this or hecan do that.
It is a mindset that you eitherwant to understand how your
body's operating the way it isand do something about it to see
if it will change, or you keepmoving in the trajectory that
you're in.
So I've been in practice for 20years here, coming up my 20th
year, and then gluten reallyaffects just a whole host of
(05:46):
things that I've mentioned timeson previous podcasts, but one
of the things that gluten forsure affects is the joints.
It attacks the joints.
It can go.
I see it a lot in fingers,elbows, wrists, and I am working
with a woman right now who haslike full body joint pain, and
she has it in almost every joint, and she's been gluten-free for
(06:06):
about five weeks now and she'snoticing a difference already.
But she already ate healthy.
She was eating one slice of awhole wheat toast with a coach
tag for breakfast and somewilted spinach, then she would
have a tuna fish wrap for lunch,and dinner was always a
vegetable protein and a starch.
Pretty clean small amounts ofgluten every day, though, cost
(06:28):
her so much inflammation thatshe had to start taking some
arthritis medication.
This is about avoiding steroids,guys.
We don't want to be on those.
Yes, they can help, but yourbody pays a price for being on
them and they're not the fix ourbodies.
I always laugh, my teacherstaught us.
You know your patients don'thave a steroid deficiency or a
PPI deficiency and you can plugin whatever you want there,
(06:49):
right, but of course, when thebody's in trouble and you can't,
you're feeling horrible and youdon't even know about food.
Yet you got to do something toquiet the storm.
How this happens is theundigested food particles in any
part of your diet could beprotein, could be carbohydrate,
could be fat.
We just pick on carbs andgluten.
Gluten is a protein right, it'sin carbs but when the body
(07:12):
doesn't digest that molecule ofgluten, it actually parts the
junctions of the GI tract viasomething called zonulin.
When zonulin is released, thevery tight junctions of the GI
tract start to pry apart.
In goes the spillage from theundigested foods gluten and
everything else into thebloodstream, and then we've got
(07:33):
this horrible storm.
If you go on the internet andsay what foods are good for
inflammation, for arthritis, sayfoods that are high in vitamin
C.
Citrus is supposed to be greatfor arthritis.
However, there's also studiesand data that prove that citrus
can be very inflammatory forjoints.
How do you know what to believe?
(07:53):
You have to really test on yourown body, and this is what I
invite everybody to do Be yourown doctor in terms of what
you're eating, how you'refeeling, what your body's
showing you, and see foryourself.
I have clients that aregluten-free and they put a
little bit of citrus in them,they feel it in their fingers.
Some clients doesn't botherthem at all.
Remember, there's no one sizefits all, so you've got to kind
(08:15):
of experiment for yourself.
So, just because you Googlesomething on the internet,
vitamin C might be citrusbioplavonoids good for joint
pain and yes, because they'rehigh in polyphenols, they're an
antioxidant.
However, if there's already abunch of inflammation and
there's sensitivities to some ofthese acidic citric acid,
citric citrus, right the body'sgonna respond in the way that it
(08:38):
has been, which is thisfeedback loop of pain.
Another form of arthritis isrheumatoid arthritis.
That's probably the most commonone.
You have a geneticpredisposition.
A rheumatoid arthritis is dietand lifestyle, right.
Yes, we all have geneticpredispositions for these things
.
But what you eat, what youthink, how you feel, what you
(09:01):
digest, affects all of that.
So, again, making these choicesto not only change the diet if
needed, but really working onthe digestive piece.
The digestive component is ahuge, huge player in your
nutrition, in your health.
Right, you can choose to eatthe healthy stuff, and that's
already a good thing.
But if you're not digesting it,guess what?
(09:24):
You're back in that camp ofinflammation with the leaky gut
and the undigested foodparticles spilling into the
bloodstream.
Another form of arthritis isgout.
People who have it know itPainful right in the lower leg.
They feel it right in theirshins and their instep.
They're told to avoid red meatand organ meat and sugar and
alcohol and refined carbs.
Speaker 2 (09:44):
It's the buildup of uric acid, isn't it Correct,
correct and there is medicationfor it.
Speaker 1 (09:50):
But again, what am I going to say?
Right, you don't have a goutmedication deficiency, it's the
body's not able to process allthe purines.
So when we start digestingthese things, better guess what
it starts to really help liftoff some of that inflammation.
Speaker 2 (10:04):
Interesting, Renee, not to jump in, but so many
family members of mine have goutand so they automatically stay
away from high protein diet orwhatnot, or they take
allopurinol, which is commonlyprescribed for gout.
They were able to manage itwith just diet.
No, I've never heard anyonethat manage it with just diet.
How does someone do that?
I'll open the diet a bit.
Speaker 1 (10:26):
It's not so much completely avoiding all the
lists that I read off, but iflowering the amount adding in
some antioxidants people use thetart cherry, digesting these
proteins better are a hugeplayer for sure, making sure
you're digesting the purines andthe protein.
So when you don't digest thosethey cause inflammation.
(10:46):
And again, everybody's gottheir genetic Achilles heel,
genetic weakness.
For people that have the gout,that's where theirs is, most
people who have gout.
They that's where theirs isMost people who have gout they
will avoid the red meat and theorgan meats and all that and
they it does help them.
And then they're also takingthe allopurinol, which is the
medication to help with that, orthe tart cherry juice or both,
and with a change of diet theyare able to lower the
(11:09):
inflammation and help themselvesfeel better.
But sometimes it's not enough.
That's when we're back tolooking at digestion, right.
Another type of arthritis ispsoriatic arthritis.
Again, I know I sound like abroken record.
This is genetic predisposition,diet and lifestyle.
It's always those three things.
You're born with the genes,you're born with period.
But why do some of thesegenetic predisposed conditions
(11:34):
start to show up in our body asinflammation, diet and lifestyle
that's it right, and, of course, not to leave out the emotional
component as well.
More and more people are onboard with realizing or honoring
their past and trauma and allthat leads into too poor
digestion.
And when you have poordigestion, then I can sit here
(11:55):
and name 10,000 symptoms thatcome from poor digestion.
Right, and all the arthritisare one of them.
So while I've been picking ongluten and I pick on every
single episode I feel like,sorry, let's talk about gluten
sensitivity.
I just want to dial it back,for people have heard my
episodes and I want to connectthe dots.
I just want to dial it back forpeople who have heard my
episodes and I want to connectthe dots.
(12:17):
I want to just trace thingsback to.
We're already in this cascadeof our body's got issue, some
kind of inflammatory issue.
What's happening?
The first place to look alwaysis what's being eaten.
So I'm working with thisgentleman right now.
He has heard the word glutenbefore but of course I have to
help him roll out gluten freebreads and tortilla and things
(12:40):
like that.
He's really trying to do thebest he can and I don't know if
he'll ever be able to fully pullthe trigger, but the first week
he did really well and he sendsme this text message.
He says I'm noticing adifference.
And I said that's great.
He says, oh, I haven't beenable to fully do it.
I'm having some gluten everyday and I don't feel good.
And I said exactly.
(13:07):
I said so.
My job is to help you replacesome of the items so we can see
if we can get back to younoticing that you were feeling
better.
He's got ulcers in his colonand hemorrhoids and he's gotten
a lot of pain taking out thegluten.
He noticed that he was feelingmore comfortable.
So again, it'll be up to him,but it is just so interesting
how this gluten can cause somuch inflammation.
So let's run down a list offive things that are really
(13:29):
enough and I can list 10,000,but we'll start with.
The first item is brain fog.
I've had many clients come tome with brain fog.
That is one sign of glutensensitivity.
Joint pain We've been talkingabout that for the past 20
minutes.
Skin rashes that is somethingthat my husband came to me four
years ago when, before he was myhusband, he was just my client
(13:50):
and he was having some hives andrashing on his legs and his
arms and he would just all of asudden go into this hive attack,
took him off gluten, loweredthe histamines and he rarely has
.
If he has one, it's maybe Idon't know a couple of times a
year and it's short-lived, it'sa little.
Oh, I got a little hive rightthere from something and he's
(14:12):
super sensitive to gluten and heknows if he eats it he's gonna
be in trouble.
So skin guys check out.
You know, having skin changes,start looking at what's going in
.
Is it inflammatory, how thebody's processing it, actually
utilizing it and getting rid ofthe waste.
Of course I'm gonna go down theroad of digestive issues, right
.
So those are your constipation,gas, bloating, diarrhea,
(14:35):
stomach cramps, stomach pain,stomach bleeding all those
things that are related togluten.
For people who have eitherceliac disease which most of my
clients do not they have what'scalled non-celiac gluten
sensitivity.
So the sensitivity is the samedamn thing, because when they
eat it they're in trouble andnon-celiac gluten sensitivity
(14:57):
folks were to continue to eat it, guess what Down the road,
they'd probably end up with aceliac disease, because it just
takes enough of it to smash downthat bloodline, the hairs in
the stomach that are stillworking, but then the gluten
kind of slowly kills them.
So if you don't have thedisease, you certainly could end
(15:17):
up with it Doesn't mean if youdon't have it now that you
couldn't down the road.
And this is just to say, hey,be mindful, you're already
having some issues, right.
Nasal congestion is another bigone it's the last one on my list
because I don't want to spendfive hours.
But nasal congestion when youeat something and you notice you
get a clear, runny booger.
That's either and sometimesboth gluten and or dairy.
(15:40):
A lot of people get it withdairy and they don't realize
they're getting it with theirpiece of organic whole wheat
toast in the morning with theirpoached egg, right.
But it's amazing what I've seenover the years, janine, with
having my clients reduce, modifyand remove the gluten, how so
many times their health juststarts to come back up.
(16:00):
You're a perfect example, right.
Speaker 2 (16:03):
You're thriving.
Do I slip up every now and then?
Sure, but I will not willinglyput it in because I don't know
how I feel when I consume it.
Speaker 1 (16:16):
Right and that's just it.
You know how you feel like andyou can feel it in your body and
sometimes it's easy to go.
I'll pay the price and believeme, I don't.
I'm not sitting here on somekind of throne.
It took me three months to getto pull the trigger.
I started to do it and I wasgetting things in my house and
I'm like, oh, this is prettygood, and eventually till I
rolled my kitchen out intogluten free.
It took, took a while and it'sa lot easier now than when I
(16:38):
first did it 15 years ago.
So basically, again, just arecap of your health, of your
digestive tract.
When you're feeling something,obviously if you've true fall
and that's we know where thatpain's coming from.
But if you have non-traumaticpain in your shoulder, in your
wrists, in your knees, in yourneck, in your back, in your
(17:01):
joints, start paying attentionto gluten and how much you're
eating.
It's a fingernail full ofgluten to launch an immune
response in the body.
It's not like a whole you needa whole pizza to launch an
immune response in the body.
It's not like you need a wholepizza to have an issue.
It takes just a very little bit.
Start paying attention to thesymptoms in your body and start
(17:22):
to think to yourself could thisbe related to gluten?
And I would say, majority of thetime, the answer is probably
yes, and for those of you thatare definitely having digestive
issues, that's definitely a goodplace to start.
So, joint pain, digestiveissues they go hand in hand, as
well as the rest of the listthat's connected to poor
(17:45):
digestion, which is poor sleep,poor modal imbalance, low energy
, chronic cravings for whatever,and the list goes on.
Chronic cravings for whatever,and the list goes on.
But I want people to reallyunderstand that there could be
something that they're notknowing, that they're eating,
that they're not digesting,causing this sort of war in
(18:06):
their system that's causing themto have pain, and we don't need
to be living in pain.
These days, we're far moreadvanced in our knowledge and
our awareness of our food andour environment, diet, lifestyle
and our emotions.
We're at a time now where Ifeel people are really taking
action with their emotionalhealth, which is wonderful.
(18:27):
It's part of the triad, as DrCarey would say.
Speaker 2 (18:31):
Yeah, it's pretty amazing, renee.
It, as Dr Carey would say yeah,it's pretty amazing, renee.
It's so interesting that whenwe talk, it reminds me of
conversations I've had withpeople throughout the week.
Last night I was talking to myneighbor who has gout and he was
talking about how he takesallopurinol and how he doesn't
eat shellfish and doesn't eatred meat and like really watches
(18:52):
all this and it's sofascinating to me that certain
foods can really cause thatamount of pain.
A lot of people don't realizehow painful a gout attack
actually is, but it isdebilitating.
It is absolutely.
You're not getting up, youcan't move a sheet of paper or a
sheet touching your knee oryour leg or your toe.
(19:12):
It's that sensitive.
People don't understand howpainful that is and how just by
changing your diet maybe you canreally alleviate a lot of that.
Speaker 1 (19:22):
I've worked with several gout clients over my
course of two decades and it'salways the same problem Again
the genetic predisposition, butthe what you're eating, how much
you're eating of it, and then,of course, how's your body
managing and processing anddigesting, and not in that order
, right, digesting first,processing, managing is your
body managing what you'reputting in?
(19:43):
I've heard and I hope to neverhave it that a gout attack could
be like as painful as a kidneystone.
Which is it like, those twotogether, the top two of of pain
, not to take away giving birthto anybody out there?
So that's probably number one.
Speaker 2 (19:59):
I don't know, haven't done that yet we give birth to
our children, our children andchimichangas.
They're the best way, betterthan people.
I've got two of them at my feetright now.
Hi babies.
Speaker 1 (20:17):
I'm running around at Auntie Paige's today, pro
canine, pro canine.
It was cute, I dropped him offin page 10.
He'll give you a howl when youleave.
He usually mom ow.
So I'm getting in the car.
I'm like bye Rook.
And he looks at me and then hisbuddy, the big, huge German
shepherd that like towers overme, 10 times the size of him,
comes out and he gives Rook thisplay bow and Rook's like it's
(20:40):
on.
And then they left and they'rerunning around her yard.
He didn't even think about me.
I'm like, have fun, buddy.
Speaker 2 (20:45):
Little Rook.
He's such a superstar.
Speaker 1 (20:55):
My superstar, my little frisbee boy, be swimming
fast, cat boy.
But anyway, guys, I just wantto say thank you for the
opportunity to give you someinformation, things that you're
thinking about.
Hopefully I connected some dotsfor you and, of course, if you
have any questions, you can findme at thetummywhisperercom, you
can send me an email and youcan download and stream wherever
you stream your podcast Apple,Spotify, what else, janine, I
always forget the last one.
Speaker 2 (21:15):
I heart, she's everywhere.
Speaker 1 (21:19):
I'm everywhere, but please don't be shy, guys.
I love talking about this stuff.
I love getting your questionsanswered.
I had a woman that waslistening to the podcast and she
said to me it was so cute.
She sent me an email a coupleof weeks ago and she said I
remember you talking aboutplugins and what I do is I take
cinnamon sticks and I boil themon the stove and the house
smells so nice and that's aclean way to really have a nice
(21:42):
smell in the house without usingplugins.
People are listening and there'sa lot of ways to really keep
the toxic load at bay in yourlife.
I'm definitely all about thatfor sure.
So I hope you guys stay well,remember to stay hydrated, chew
your food, avoid the gluten likethe plague and let me know if
you have any questions and we'llsee you in two weeks.
(22:04):
I'll be talking about how youcan roll out some healthy food
in your kitchen locally,wherever state you're in,
because I'm going to have theVictus folks on and they're
going to have the Victus folkson and they're going to talk
about how they get started justmaking little sheet pan stuff
for themselves and people tryand go.
That's really good.
Can you make extra.
And then they have thiscommercial kitchen about 20
(22:25):
minutes from me and they makeall this really yummy stuff that
feels so good and you can justtell like my body thrives on it
because it's so clean and theyget all their meat is like from
Amish farmers and they do areally good job.
So I want to help you guys getreally good, clean food so that
you can be healthy for a longtime.
All right, guys, have a goodone, take care, and we'll see
(22:48):
you in two.
Welcome to the Tummy Whisperer podcast, everybody.
We are at episode number 21.
I'm excited to bring youinformation about the
chemistries of food, how itaffects your body, what
inflammation looks likespecifically joint pain,
arthritis, gout the differenttypes of arthritis, which gout
is a form of arthritis, and howthose things can start to
(00:27):
manifest in the body and whythey actually happen.
So, as everybody knows, ourfood just isn't what it was
years and years ago.
Now we have to work a lotharder to try to get clean food.
Stay tuned for next episode.
In two weeks I'm going to bringon a local kitchen called Victus
(00:47):
who makes clean, organic,gluten-free, dairy-free,
soy-free, corn-free, amazingfood and how you guys can get
food locally where you live.
So that's part of this wholeconversation is how can we get
clean stuff in our body?
What happens when we don't?
How does our body startsexpressing symptoms?
What do those symptoms looklike?
(01:08):
And before Janine pulled thetrigger to go live today we're,
of course, catching up and shesaid I just always feel better
when I eat clean.
So she's got a local kitchennear her that she can pick up a
bowl that's like a proteinstarch vegetable small bowl
fills her up.
She feels good, it's.
I don't know if it's organic ornot, but like you can tell the
(01:29):
difference.
And, janine, if you want togive the place a plug, what is
the name of it?
Again?
Speaker 2 (01:34):
Sure, there are a chain of restaurants in South
Florida and they're called FreshKitchen and they're just
dynamite.
You pick your protein, pickyour base, and then you pick a
vegetable and then they have allthese sauces that you can put
like a homemade pesto or avinaigrette or like a sriracha.
But they have all thesegluten-free, dairy-free,
soy-free options.
(01:55):
They have paleo cookies, whichare great, and I always feel
good ordering from them becausethey're prompt, they deliver,
it's just great.
Speaker 1 (02:04):
I can't say enough great things about them.
Yeah, that's good.
So Florida people look for that.
And then again, in two weeksI'm going to have the chef and
her husband on from Victus theowners of Victus and we're going
to talk about how to maybe getsome clean eats where you guys
are all located.
If you're not, if you can'tthrow down in the kitchen, like
me, boy, does it taste good whensomebody else makes it much
better in the kitchen.
Like me, boy, does it tastegood when somebody else makes it
(02:26):
much better, right?
Yeah, and I told you about thatflatbread I have in my freezer.
It's coming out in a couple ofdays, but I just picked up a
bunch of food from her yesterday.
So I'm good for a while.
Let's get back into our lifehere and talk about our aches
and pains.
A lot of people chalk it up toI'm just getting older, right?
No, yes, we are aging.
We certainly can't do thereverse engineered Benjamin
(02:48):
Button, right, go backwards intime.
But our body?
We don't have to feel our age,right, we don't have to feel it
in our joints and in our neckand in our back, right.
Hence sweet relief.
The cream is so great for that.
But again, the foundations ofhow our bodies get into trouble,
how our bodies start expressingarthritis, joint pain, gout
(03:11):
tightness, any kind of muscleweakness.
How does that happen?
Our stomach is our engine thatfeeds the rest of the body.
If you don't have good thingsgoing in and everybody knows
this is not a newsflash ofcourse you're going to feel
better having natural foodthat's fresh from the earth,
(03:33):
right?
So how does our body starttelling us that it's in trouble?
Exactly what I just laid outJoint pain, inflammation,
inflammation is any kind offever, redness, swelling, muscle
contraction, aberrant motion,meaning restricted motion.
We can feel that locally in ourdigestive tract all of those
(03:54):
things with pain, gas, bloating,constipation, diarrhea.
We can feel that in other partsof our body, in our neck, in
our universal stress point,right here, right.
We get so locked in into thisposition, into our phone, into
everything that doesn't keep usopen and free and unrestricted,
(04:15):
and then, on top of that, we'readding food that's inflammatory
and that we're not digestingproperly.
It's the perfect storm.
Our body lets us know and bythe time symptoms show up, it's
already too late.
Your body's been in trouble fora while already.
This isn't just hey, I atesomething yesterday and now I
feel horrible, and that could betrue, but whatever that thing
(04:39):
is, you think you ate, it's been.
You've been having trouble withit for a long time.
It didn't just show upovernight, but your body said
enough already.
Here's your symptom have a goodday.
So these symptoms can show upagain in so many different types
of ways.
But when we're talking aboutarthritis and we're talking
about food, I always connectgluten to arthritis, because it
(05:04):
absolutely can attack the jointsand gluten can take a long time
to get out of the body,especially if somebody's super,
super strict.
I'm actually working with aclient right now who's this
young boy.
He wants to feel better, but hejust can't really fully pull
the trigger, and it's a mindset,right, it's all, it's just too
hard.
What's hard about it?
When he's giving me all theexcuses and then when I show him
(05:26):
how it's, he can do this or hecan do that.
It is a mindset that you eitherwant to understand how your
body's operating the way it isand do something about it to see
if it will change, or you keepmoving in the trajectory that
you're in.
So I've been in practice for 20years here, coming up my 20th
year, and then gluten reallyaffects just a whole host of
(05:46):
things that I've mentioned timeson previous podcasts, but one
of the things that gluten forsure affects is the joints.
It attacks the joints.
It can go.
I see it a lot in fingers,elbows, wrists, and I am working
with a woman right now who haslike full body joint pain, and
she has it in almost every joint, and she's been gluten-free for
(06:06):
about five weeks now and she'snoticing a difference already.
But she already ate healthy.
She was eating one slice of awhole wheat toast with a coach
tag for breakfast and somewilted spinach, then she would
have a tuna fish wrap for lunch,and dinner was always a
vegetable protein and a starch.
Pretty clean small amounts ofgluten every day, though, cost
(06:28):
her so much inflammation thatshe had to start taking some
arthritis medication.
This is about avoiding steroids,guys.
We don't want to be on those.
Yes, they can help, but yourbody pays a price for being on
them and they're not the fix ourbodies.
I always laugh, my teacherstaught us.
You know your patients don'thave a steroid deficiency or a
PPI deficiency and you can plugin whatever you want there,
(06:49):
right, but of course, when thebody's in trouble and you can't,
you're feeling horrible and youdon't even know about food.
Yet you got to do something toquiet the storm.
How this happens is theundigested food particles in any
part of your diet could beprotein, could be carbohydrate,
could be fat.
We just pick on carbs andgluten.
Gluten is a protein right, it'sin carbs but when the body
(07:12):
doesn't digest that molecule ofgluten, it actually parts the
junctions of the GI tract viasomething called zonulin.
When zonulin is released, thevery tight junctions of the GI
tract start to pry apart.
In goes the spillage from theundigested foods gluten and
everything else into thebloodstream, and then we've got
(07:33):
this horrible storm.
If you go on the internet andsay what foods are good for
inflammation, for arthritis, sayfoods that are high in vitamin
C.
Citrus is supposed to be greatfor arthritis.
However, there's also studiesand data that prove that citrus
can be very inflammatory forjoints.
How do you know what to believe?
(07:53):
You have to really test on yourown body, and this is what I
invite everybody to do Be yourown doctor in terms of what
you're eating, how you'refeeling, what your body's
showing you, and see foryourself.
I have clients that aregluten-free and they put a
little bit of citrus in them,they feel it in their fingers.
Some clients doesn't botherthem at all.
Remember, there's no one sizefits all, so you've got to kind
(08:15):
of experiment for yourself.
So, just because you Googlesomething on the internet,
vitamin C might be citrusbioplavonoids good for joint
pain and yes, because they'rehigh in polyphenols, they're an
antioxidant.
However, if there's already abunch of inflammation and
there's sensitivities to some ofthese acidic citric acid,
citric citrus, right the body'sgonna respond in the way that it
(08:38):
has been, which is thisfeedback loop of pain.
Another form of arthritis isrheumatoid arthritis.
That's probably the most commonone.
You have a geneticpredisposition.
A rheumatoid arthritis is dietand lifestyle, right.
Yes, we all have geneticpredispositions for these things
.
But what you eat, what youthink, how you feel, what you
(09:01):
digest, affects all of that.
So, again, making these choicesto not only change the diet if
needed, but really working onthe digestive piece.
The digestive component is ahuge, huge player in your
nutrition, in your health.
Right, you can choose to eatthe healthy stuff, and that's
already a good thing.
But if you're not digesting it,guess what?
(09:24):
You're back in that camp ofinflammation with the leaky gut
and the undigested foodparticles spilling into the
bloodstream.
Another form of arthritis isgout.
People who have it know itPainful right in the lower leg.
They feel it right in theirshins and their instep.
They're told to avoid red meatand organ meat and sugar and
alcohol and refined carbs.
Speaker 2 (09:44):
It's the buildup of uric acid, isn't it Correct,
correct and there is medicationfor it.
Speaker 1 (09:50):
But again, what am I going to say?
Right, you don't have a goutmedication deficiency, it's the
body's not able to process allthe purines.
So when we start digestingthese things, better guess what
it starts to really help liftoff some of that inflammation.
Speaker 2 (10:04):
Interesting, Renee, not to jump in, but so many
family members of mine have goutand so they automatically stay
away from high protein diet orwhatnot, or they take
allopurinol, which is commonlyprescribed for gout.
They were able to manage itwith just diet.
No, I've never heard anyonethat manage it with just diet.
How does someone do that?
I'll open the diet a bit.
Speaker 1 (10:26):
It's not so much completely avoiding all the
lists that I read off, but iflowering the amount adding in
some antioxidants people use thetart cherry, digesting these
proteins better are a hugeplayer for sure, making sure
you're digesting the purines andthe protein.
So when you don't digest thosethey cause inflammation.
(10:46):
And again, everybody's gottheir genetic Achilles heel,
genetic weakness.
For people that have the gout,that's where theirs is, most
people who have gout.
They that's where theirs isMost people who have gout they
will avoid the red meat and theorgan meats and all that and
they it does help them.
And then they're also takingthe allopurinol, which is the
medication to help with that, orthe tart cherry juice or both,
and with a change of diet theyare able to lower the
(11:09):
inflammation and help themselvesfeel better.
But sometimes it's not enough.
That's when we're back tolooking at digestion, right.
Another type of arthritis ispsoriatic arthritis.
Again, I know I sound like abroken record.
This is genetic predisposition,diet and lifestyle.
It's always those three things.
You're born with the genes,you're born with period.
But why do some of thesegenetic predisposed conditions
(11:34):
start to show up in our body asinflammation, diet and lifestyle
that's it right, and, of course, not to leave out the emotional
component as well.
More and more people are onboard with realizing or honoring
their past and trauma and allthat leads into too poor
digestion.
And when you have poordigestion, then I can sit here
(11:55):
and name 10,000 symptoms thatcome from poor digestion.
Right, and all the arthritisare one of them.
So while I've been picking ongluten and I pick on every
single episode I feel like,sorry, let's talk about gluten
sensitivity.
I just want to dial it back,for people have heard my
episodes and I want to connectthe dots.
I just want to dial it back forpeople who have heard my
episodes and I want to connectthe dots.
(12:17):
I want to just trace thingsback to.
We're already in this cascadeof our body's got issue, some
kind of inflammatory issue.
What's happening?
The first place to look alwaysis what's being eaten.
So I'm working with thisgentleman right now.
He has heard the word glutenbefore but of course I have to
help him roll out gluten freebreads and tortilla and things
(12:40):
like that.
He's really trying to do thebest he can and I don't know if
he'll ever be able to fully pullthe trigger, but the first week
he did really well and he sendsme this text message.
He says I'm noticing adifference.
And I said that's great.
He says, oh, I haven't beenable to fully do it.
I'm having some gluten everyday and I don't feel good.
And I said exactly.
(13:07):
I said so.
My job is to help you replacesome of the items so we can see
if we can get back to younoticing that you were feeling
better.
He's got ulcers in his colonand hemorrhoids and he's gotten
a lot of pain taking out thegluten.
He noticed that he was feelingmore comfortable.
So again, it'll be up to him,but it is just so interesting
how this gluten can cause somuch inflammation.
So let's run down a list offive things that are really
(13:29):
enough and I can list 10,000,but we'll start with.
The first item is brain fog.
I've had many clients come tome with brain fog.
That is one sign of glutensensitivity.
Joint pain We've been talkingabout that for the past 20
minutes.
Skin rashes that is somethingthat my husband came to me four
years ago when, before he was myhusband, he was just my client
(13:50):
and he was having some hives andrashing on his legs and his
arms and he would just all of asudden go into this hive attack,
took him off gluten, loweredthe histamines and he rarely has
.
If he has one, it's maybe Idon't know a couple of times a
year and it's short-lived, it'sa little.
Oh, I got a little hive rightthere from something and he's
(14:12):
super sensitive to gluten and heknows if he eats it he's gonna
be in trouble.
So skin guys check out.
You know, having skin changes,start looking at what's going in
.
Is it inflammatory, how thebody's processing it, actually
utilizing it and getting rid ofthe waste.
Of course I'm gonna go down theroad of digestive issues, right
.
So those are your constipation,gas, bloating, diarrhea,
(14:35):
stomach cramps, stomach pain,stomach bleeding all those
things that are related togluten.
For people who have eitherceliac disease which most of my
clients do not they have what'scalled non-celiac gluten
sensitivity.
So the sensitivity is the samedamn thing, because when they
eat it they're in trouble andnon-celiac gluten sensitivity
(14:57):
folks were to continue to eat it, guess what Down the road,
they'd probably end up with aceliac disease, because it just
takes enough of it to smash downthat bloodline, the hairs in
the stomach that are stillworking, but then the gluten
kind of slowly kills them.
So if you don't have thedisease, you certainly could end
(15:17):
up with it Doesn't mean if youdon't have it now that you
couldn't down the road.
And this is just to say, hey,be mindful, you're already
having some issues, right.
Nasal congestion is another bigone it's the last one on my list
because I don't want to spendfive hours.
But nasal congestion when youeat something and you notice you
get a clear, runny booger.
That's either and sometimesboth gluten and or dairy.
(15:40):
A lot of people get it withdairy and they don't realize
they're getting it with theirpiece of organic whole wheat
toast in the morning with theirpoached egg, right.
But it's amazing what I've seenover the years, janine, with
having my clients reduce, modifyand remove the gluten, how so
many times their health juststarts to come back up.
(16:00):
You're a perfect example, right.
Speaker 2 (16:03):
You're thriving.
Do I slip up every now and then?
Sure, but I will not willinglyput it in because I don't know
how I feel when I consume it.
Speaker 1 (16:16):
Right and that's just it.
You know how you feel like andyou can feel it in your body and
sometimes it's easy to go.
I'll pay the price and believeme, I don't.
I'm not sitting here on somekind of throne.
It took me three months to getto pull the trigger.
I started to do it and I wasgetting things in my house and
I'm like, oh, this is prettygood, and eventually till I
rolled my kitchen out intogluten free.
It took, took a while and it'sa lot easier now than when I
(16:38):
first did it 15 years ago.
So basically, again, just arecap of your health, of your
digestive tract.
When you're feeling something,obviously if you've true fall
and that's we know where thatpain's coming from.
But if you have non-traumaticpain in your shoulder, in your
wrists, in your knees, in yourneck, in your back, in your
(17:01):
joints, start paying attentionto gluten and how much you're
eating.
It's a fingernail full ofgluten to launch an immune
response in the body.
It's not like a whole you needa whole pizza to launch an
immune response in the body.
It's not like you need a wholepizza to have an issue.
It takes just a very little bit.
Start paying attention to thesymptoms in your body and start
(17:22):
to think to yourself could thisbe related to gluten?
And I would say, majority of thetime, the answer is probably
yes, and for those of you thatare definitely having digestive
issues, that's definitely a goodplace to start.
So, joint pain, digestiveissues they go hand in hand, as
well as the rest of the listthat's connected to poor
(17:45):
digestion, which is poor sleep,poor modal imbalance, low energy
, chronic cravings for whatever,and the list goes on.
Chronic cravings for whatever,and the list goes on.
But I want people to reallyunderstand that there could be
something that they're notknowing, that they're eating,
that they're not digesting,causing this sort of war in
(18:06):
their system that's causing themto have pain, and we don't need
to be living in pain.
These days, we're far moreadvanced in our knowledge and
our awareness of our food andour environment, diet, lifestyle
and our emotions.
We're at a time now where Ifeel people are really taking
action with their emotionalhealth, which is wonderful.
(18:27):
It's part of the triad, as DrCarey would say.
Speaker 2 (18:31):
Yeah, it's pretty amazing, renee.
It, as Dr Carey would say yeah,it's pretty amazing, renee.
It's so interesting that whenwe talk, it reminds me of
conversations I've had withpeople throughout the week.
Last night I was talking to myneighbor who has gout and he was
talking about how he takesallopurinol and how he doesn't
eat shellfish and doesn't eatred meat and like really watches
(18:52):
all this and it's sofascinating to me that certain
foods can really cause thatamount of pain.
A lot of people don't realizehow painful a gout attack
actually is, but it isdebilitating.
It is absolutely.
You're not getting up, youcan't move a sheet of paper or a
sheet touching your knee oryour leg or your toe.
(19:12):
It's that sensitive.
People don't understand howpainful that is and how just by
changing your diet maybe you canreally alleviate a lot of that.
Speaker 1 (19:22):
I've worked with several gout clients over my
course of two decades and it'salways the same problem Again
the genetic predisposition, butthe what you're eating, how much
you're eating of it, and then,of course, how's your body
managing and processing anddigesting, and not in that order
, right, digesting first,processing, managing is your
body managing what you'reputting in?
(19:43):
I've heard and I hope to neverhave it that a gout attack could
be like as painful as a kidneystone.
Which is it like, those twotogether, the top two of of pain
, not to take away giving birthto anybody out there?
So that's probably number one.
Speaker 2 (19:59):
I don't know, haven't done that yet we give birth to
our children, our children andchimichangas.
They're the best way, betterthan people.
I've got two of them at my feetright now.
Hi babies.
Speaker 1 (20:17):
I'm running around at Auntie Paige's today, pro
canine, pro canine.
It was cute, I dropped him offin page 10.
He'll give you a howl when youleave.
He usually mom ow.
So I'm getting in the car.
I'm like bye Rook.
And he looks at me and then hisbuddy, the big, huge German
shepherd that like towers overme, 10 times the size of him,
comes out and he gives Rook thisplay bow and Rook's like it's
(20:40):
on.
And then they left and they'rerunning around her yard.
He didn't even think about me.
I'm like, have fun, buddy.
Speaker 2 (20:45):
Little Rook.
He's such a superstar.
Speaker 1 (20:55):
My superstar, my little frisbee boy, be swimming
fast, cat boy.
But anyway, guys, I just wantto say thank you for the
opportunity to give you someinformation, things that you're
thinking about.
Hopefully I connected some dotsfor you and, of course, if you
have any questions, you can findme at thetummywhisperercom, you
can send me an email and youcan download and stream wherever
you stream your podcast Apple,Spotify, what else, janine, I
always forget the last one.
Speaker 2 (21:15):
I heart, she's everywhere.
Speaker 1 (21:19):
I'm everywhere, but please don't be shy, guys.
I love talking about this stuff.
I love getting your questionsanswered.
I had a woman that waslistening to the podcast and she
said to me it was so cute.
She sent me an email a coupleof weeks ago and she said I
remember you talking aboutplugins and what I do is I take
cinnamon sticks and I boil themon the stove and the house
smells so nice and that's aclean way to really have a nice
(21:42):
smell in the house without usingplugins.
People are listening and there'sa lot of ways to really keep
the toxic load at bay in yourlife.
I'm definitely all about thatfor sure.
So I hope you guys stay well,remember to stay hydrated, chew
your food, avoid the gluten likethe plague and let me know if
you have any questions and we'llsee you in two weeks.
(22:04):
I'll be talking about how youcan roll out some healthy food
in your kitchen locally,wherever state you're in,
because I'm going to have theVictus folks on and they're
going to have the Victus folkson and they're going to talk
about how they get started justmaking little sheet pan stuff
for themselves and people tryand go.
That's really good.
Can you make extra.
And then they have thiscommercial kitchen about 20
(22:25):
minutes from me and they makeall this really yummy stuff that
feels so good and you can justtell like my body thrives on it
because it's so clean and theyget all their meat is like from
Amish farmers and they do areally good job.
So I want to help you guys getreally good, clean food so that
you can be healthy for a longtime.
All right, guys, have a goodone, take care, and we'll see
(22:48):
you in two.
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