July 12, 2023 • 23 mins
Ready to unlock the mysteries of your gallbladder? Your Tummy Whisperer, Renee Barasch, is back with another thought-provoking episode, this time with the incredible Janine! We're unearthing the secrets of your gallbladder, from its vital role in your body to why stones or sludge may form. But it's not just about the gallbladder; you might be surprised to learn that cravings for fatty and salty foods, dry skin, and even thirst for cold liquids might all be signs your gallbladder is waving a red flag. Ladies, we're especially talking to you, as you're more likely to have your gallbladders removed - ever wondered why?
As we dig deeper, Janine and I turn our attention to the often-underestimated relationship between your gallbladder, digestion, and diet. It's time to face the bitter truth - processed food and preservatives are a burden on your body, and guess who's taking the brunt? Yes, your gallbladder! But don't worry, we're not just here to scare you. We'll guide you on the right path, emphasizing the importance of balanced meals and lightly cooked veggies. But beware, even digestive enzymes, often considered the good guys, can pose risks for those with an irritated digestive lining. So, buckle up, listeners! This is one episode you wouldn't want to miss!
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
Website: www.thetummywhisperer.com
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:08):
Hello everybody and welcome to the Tummy Whisperer
podcast.
I am here, live with you.
I'm Renee Barrish, your TummyWhisperer for the day, and I'm
here with the lovely Janine, andtoday we are going to talk
about something very near anddear to my heart.
We're going to be talking aboutthe gallbladders function, how
it works, what it does, what canbe happening to you if your
(00:30):
gallbladder is not functioningperfectly or wonderfully, why
stones form, why sludge may form, why you may be feeling tired,
why you may not be sleeping well, why you may be having cravings
for fatty foods and salty foods, and I think we can start with
that.
What do you think, janine?
Speaker 2 (00:52):
This is a fascinating topic to me.
Yes, I'm on board.
Speaker 1 (00:56):
So it's interesting too, because when you look at
the gallbladder and what it doeslet's just talk about what, if
everyone knows the gallbladderis located on your right side.
It's right under the stand uphere, it's right under the rib
cage there.
So here is your rib cage Andthen it's right under here on
the right hand side.
Now a lot of people may feel alittle tenderness in that region
(01:19):
, in that area, and it could beone of a million things.
But it also could be that thegallbladder is having a little
contraction around poordigestion of fats and proteins.
So again back to my treating.
We're looking at musclecontraction related to what's
not being broken down properlyand how the body is expressing
some kind of symptom or somekind of tightness or some kind
(01:42):
of stress right.
Speaker 2 (01:43):
So what happens with that?
How do you know that you'rehaving gallbladder issues?
Speaker 1 (01:48):
So there are a lot of symptoms related to gallbladder
issues.
First thing, it's really easyto look at Dry skin.
Dry skin is a number one thingto look at, and it's not just
wintertime when it's colder out,if your skin is dry in your
legs and dry in your neck.
Dry skin thirst for very cold,craving for very cold liquids is
(02:08):
one.
So if there's you guys are icechewers out there who is ever
chewing ice?
you're probably thinking howdoes she know this?
That's also assigned to a poorgallbladder function.
Another thing that can berelated to poor gallbladder
function is craving for fattyfoods.
You crave what you don't digest.
So back to that previousepisode we talked about the air
(02:31):
traffic control center.
Hypo-thound is kicking offcravings from your tongue and
your brain to your tongue.
When you crave fats, your bodyneeds them because you're not
digesting.
So the brain is sending thatmessage to the tongue hey, go
get some fats.
Water dysregulation, hormonalimbalance and also low stomach
(02:51):
acid is another reason why thegallbladder doesn't function
properly.
So to tie in tandem withstomach acid, which I'll go back
to in a minute, i wanted toactually I got interrupted with
myself, which I do all the time.
Women have their gallbladderremoved more than met.
And I want to tell you guys,why.
The first reason is women don'tbreathe properly.
(03:15):
We all breathe up here, we'reall go, we're all taking care of
everybody but ourselves, right?
So we don't take time to take abreath in, allow good expansion
from the rib cage to allow goodbile flow from the gallbladder
to help degrease and break downthose fats.
So when we're stuck in apattern of chest breathing and
(03:38):
that opening up that rib cage,that's the first place to look.
You want to start having goodbile function, good gallbladder
function.
Start doing a little bit ofdeep breathing, even if you just
do it for one minute after ameal every day breakfast, lunch
and dinner.
Open up that rib cage and evenallow a little bit of movement
in the arms to put someexpansion into that rib cage.
But men typically they do gettheir gallbladders out, but not
(04:00):
as often as women.
So I just wanted to say thatladies, get breathing, get a
little bit of movement in if youcan.
And then the hydrochloric acidproduction is another thing that
actually works with helping thegallbladder function properly.
So if we don't make enoughhydrochloric acid, we start to
lose the ability to make enoughHDL from age 45 on up.
(04:23):
That's how we can start to havea lower functioning gallbladder
.
Now there's people out therethat are listening saying I put
in hydrochloric acid supplementsbefore and it burned me and I
had a real hard issue with that.
Or I felt a lot better doing it.
So it's one or the other.
So somebody who already has avery compromised digestive
(04:43):
lining.
Your lining starts from theback of your throat lines all
the way down in your esophagealtube, in your stomach, small
intestine, large intestine, outyour back side.
If there's any kind of eitherdamage or it's compromised on
any level and it's sensitive andit's too thin, hydrochloric
acid is going to over, stimulatethat and cause a little bit of
(05:04):
a burn.
So you have to be careful withthat and you have to have the
right diet, a goodanti-inflammatory diet in the
body so it's not completelystill hurting the mucosal lining
and you have to also haveenough stomach acid to be able
to handle it.
So people who have a compromisedmucosal lining, where are they
compromised?
How thin is their lining?
(05:25):
Are there infections?
Are there bacterias?
Are there inflammatory foods?
Do they have all of theinvolved causing a little bit of
thinning of the lining whichthe cells do turn over.
But if you keep on barting itit's not going to have the
chance to do that.
So again, for some peopleadding some hydrochloric acid as
a game changer, you definitelywant to add it with pepsin,
pepsinogen in it.
(05:46):
I like using Dr Lou, mrsFormu's, that have the digested
enzymes in there, because justputting in hydrochloric acid
without digestive enzymes is notenough.
So when the hydrochloric acidis stimulated, and if somebody
has enough, that's whatliberates the enzymes.
So if you don't have enough HCl, you're definitely not going to
have enough digestive enzymes.
Speaker 2 (06:07):
So a lot of times it's good to take them together
Just how do you Just how do youCan you increase your digestive
enzymes?
Do you mean naturally?
Speaker 1 (06:16):
Yeah, you can.
So enzymes.
So there's three differentkinds of enzymes.
There's digestive enzymes foundin your digestive tract.
There's food enzymes found inraw food and there's your
metabolic enzymes that run outyour processes in the body.
So how do we increase ourdigestive enzymes?
We have to eat food that haveenzymes in there.
So that's everything raw, whichI don't recommend.
I don't recommend a raw diet,especially like eating raw
(06:39):
chicken, because that would begross.
So I recommend cooking yourproteins and even steaming your
vegetables and softening thefibers.
So people get horrible bellyaches from raw vegetables and
fruit.
But the way to really makeenough stomach acid and to
liberate those enzymes is byhaving enough chloride, which is
your salt, enough hydration,which is your water, and enough
(07:01):
to the right chemistry on boardto stimulate hydrochloric acid.
So there's vitamins andminerals in the body that form
this liquid that makes thehydrochloric acid.
So if we have deficiencies thenwe're looking at deficiencies
elsewhere.
So the whole trick is gettingin the good stuff and not
overdoing the good stuff, butgetting in enough of the good
stuff so the body can handlewhat's going in.
(07:23):
So quick examples I had aclient this morning tell me that
she does counts for macros andshe's worried about getting
enough protein.
And I said don't worry aboutgetting enough protein, don't
worry about eating enoughprotein, you have to worry about
digesting what your body canhandle.
People are very much of themindset that this 25 grams of
protein and they think thatthey're actually getting 25
(07:45):
grams of protein when they eat ashake.
That's 25 grams of protein.
But the realities of puppyliterally only getting maybe six
to 10, maybe at best withproper protein digestion.
Eating it is not the same asdigesting it.
Remember comfort ingestionrequires it to be an
anti-inflammatory product foryour body, whatever that is
(08:05):
different from person to personAnd the body having enough of
the chemistry on board in orderto liberate those enzymes to
digest it, carry it into thecell wall to use and then
convert it to whatever it needsto convert it to and get rid of
the waste on the cellular level.
Speaker 2 (08:23):
Sounds easy.
That's so interesting becauseyou're absolutely right.
There's such a craze withgetting my macros in.
I need to get my macros in.
People have all these apps thatare calculating this and
they're trying to get a certainamount of protein and fats, and
it's more of a science thananything.
Speaker 1 (08:41):
And it's not a bad way to go.
The key they're missing is thekey.
What's the key?
digestion.
Digestion is the key toeverything health.
In my professional opinion,You've got to digest what's
going in.
If you don't break it down,there's no way the body's going
to have good absorption and gooddetoxification.
It just can't happen.
And you can put in all the goodstuff lost by monks.
(09:03):
It could be the most perfectfood ever, But if your body
hasn't had the ability to breakit down, you're still at square
one.
And then you're still countingcarbs, macros, proteins, grams,
counting all that stuff which-.
Speaker 2 (09:15):
And it's so true That is insanely.
I always learn so much from you, brinnell.
And then, what makes thegallbladder?
what's the pain?
What kind of pain do people getbefore they're like I need to
go to the ER and get this.
I need to get well People whoknow.
Speaker 1 (09:32):
Yeah, people who are having a gallbladder attack know
they're doubled over in painAnd it can be on the right side
it could be their whole abdomen.
I've heard things like sharpstabbing pain in the GI tract.
A lot of diarrhea could be for,even before the gallbladder
attack, pain in the shoulders.
So this is called the universalstress point.
(09:54):
It's your tight traps, right.
So everybody who's watching orlistening take a squeeze up in
your shoulder blades, or yourfriend would come up behind you
and give you a massage, see ifit's tight there.
I'm pretty tight here, but thisis an area, that's if it's
contracted or tight, that couldalso be a fatty acid deficiency,
(10:15):
it could be a stat deficiency.
So where the body doesn't haveenough adequate fat on board and
it's causing a musclecontraction And fat is hard to
digest for a lot of people.
But again, adequate hydrofluoricacid, enough lipase on board,
which is your fat digestingenzyme.
It's not the fat that goes intoproper, proper fat digestion,
(10:36):
for sure, and increasing theflow of bile.
So for somebody who has some ofthose cravings for fatty foods,
sugary foods, for sure,carbohydrate cravings and severe
carbohydrate cravings can comefrom poor fat digestion, not fat
cravings, fat cravings too, butmore carbs.
(10:58):
If somebody's not digestingtheir carbs very well, they're
going to crave fat, because fatalso is fuel right.
Sugar and carbs are your quickfuel, but fat is a longer term
fuel and the body's going tocrave it.
And if the body can't digest it, it's going to make the bile
sludgy and it's going to stickin it and then you're going to
have more cravings and you'regoing to have other issues And
(11:20):
you work from the dry skin thatI mentioned to hormonal issues,
to sleep issues, to all kinds ofstuff related to skin issues We
talked about in one episoderashes, eczema, high psoriasis,
gallbladder largely responsiblefor that as well.
So the bile is made in theliver and the gallbladder is the
regulator, And when thegallbladder can't regulate that
(11:43):
bile and the liver isoverwhelmed, then we can for
sure start to get our skinissues, which we talked about, I
believe, episode before last.
Speaker 2 (11:52):
That's fascinating.
I've always heard stories ofdifferent diets actually
exacerbating gallbladder issues,like I heard.
for example, like there was aand there's some validity to
this because I know someone butthere was like a whole class
action lawsuit in the 80s fromNutrSystem because all these
(12:13):
people were eating the food andthere was some kind of issue
with losing their gallbladders.
I don't know what was in thefood or what preservatives or I
don't know.
Speaker 1 (12:23):
I remember NutrSystem God, that was a while back.
I'd have to look that up and Imay, just for fun and I can
throw in the comments.
But if NutrSystem it was, ithink it was prepackaged food.
Right, Might have been theirprepackaged stuff And, depending
, what's in it, if it's all deadfood and doesn't have any
enzymes in it.
so what's in food?
(12:43):
protein, carbohydrate, vitamin,mineral, enzymes, enzymes,
being your most heat sensitivenutrient found in food, and food
gets processed and heated andcooked.
Your enzymes get destroyed.
So in NutrSystem, my assumptionis that there's it's dead food,
zero enzymes.
So when you're eating a lot ofrefined stuff, you're placing an
(13:05):
incredible burden on the body,an incredible demand on the body
, when the body may already berunning at a deficit.
So possibly why people arelosing their gallbladders?
Maybe there's a lot of fat inthere, a lot of protein, too
much that the body could handle,and then it wasn't bioavailable
or predigested or available forthe body to actually use it.
(13:29):
And then, depending on theperson eating it, if they were
already operating in a littlebit of a deficit, then they're
putting in this dead food andasking the body to perform
bodies.
Whoa, no, sorry, no, mos can'tdo it.
Speaker 2 (13:42):
That's a little scary in that you're eating.
I'm going back to the wholepre-packaged food thing, right
That there's no enzymes, it'sdead food.
Speaker 1 (13:52):
It literally is dead food.
Speaker 2 (13:53):
There's nothing nutritious in it, it's just
calories.
at that point.
Speaker 1 (13:59):
Calories, maybe a little bit of fiber and some
chemistry.
They're putting synthetics inthere.
Remember, in cereal boxes addedriboslav and vitamin B.
Because they strip all thevitamins to process the cereal,
they have to put something backin, otherwise you're just eating
, yeah, chemical Molotovcocktail at that point It is
(14:20):
definitely.
That's why they strip them.
That's why they do put this up,the vitamins, the synthetic
vitamins, back in.
Speaker 2 (14:26):
They put synthetic vitamins in there.
Speaker 1 (14:29):
Sure it's cheaper.
I'm not going to put whole fromback in the cereal You put in
synthetics in.
Speaker 2 (14:35):
That's a whole.
that's funny, that's bad.
Yeah, that's American cultureat its finest.
Thanks.
Speaker 1 (14:43):
FDA.
I can't tell you how manyclients I've had moved here from
Europe and get sick within twoweeks to two months to two years
because there are food is notas good as it is elsewhere, and
I think I mentioned that a fewhundred times on baby is podcast
.
We just don't care for our foodhere the way other countries do
(15:04):
, and it's sad.
Speaker 2 (15:05):
All about the money.
So eating a balanced if you'retrying to eat a balanced diet,
should someone especially?
we're talking about thegallbladder specifically you
want it and you mentionedsteamed food, so you don't want
to cook them to the point wherethere's it's dead food, right,
right, is there a certaintemperature that you cook
(15:26):
vegetables at that?
Speaker 1 (15:28):
I like lightly steamed with a little bit of
crunch to it.
Some people don't like thattexture, so you still want to
boil it to death.
The Chinese really have asteamed cooked lightly cooked,
not overcooked, not overprocessed.
In Chinese medicine it's reallyabout balance.
So some people do better with acolder diet, with cold, wet
vegetables.
Some people do better with moreof a steamed, and even even if
(15:51):
you are steaming your vegetables, you can also put them in the
refrigerator.
So what I like to do many timesis I cook to the dog and I'll
make asparagus and broccoli andall kinds of stuff and carrots
and I'll make a bunch of them,i'll put them in the
refrigerator and then I can usethem for salad toppers or snacks
or whatever I like.
And that way it's, you'vecooked it already.
So counts is cooked, it's soft,fiber softened, and then you
(16:13):
have something that may be alittle bit easier to digest.
And I know I sound like I'mcontra indicating myself or
counter countering myself bysaying all enzymes are found in
raw food.
What happens when you cook it?
Yes, you do destroy the enzymes, but you soften the fiber when
it comes to vegetables, and youcan also change the chemistry of
it a little bit For people whohave digestive issues, where
you're really taking out anelement that can make it a
(16:34):
little bit easier to digest andbreak down.
But that's why also adding inthe enzymes at meal time is also
critical, for sure.
Speaker 2 (16:43):
Can you buy digestive enzymes and sprinkle it on your
food?
Speaker 1 (16:47):
You can And I don't really recommend that because
there's so many kinds out thereAnd, as I mentioned earlier,
somebody has a very irritatedlining.
If they take an enzyme that hassome protease in it.
It may not bother them, but itmay bother them, it may really
bother them And they're like yep, i can take enzymes.
I can't tell you how many timesI had clients have come to me
like take an enzyme to four andthey bother me, they hurt my
(17:08):
stomach.
So my teacher, dr Loomis, atenzyme formulations, makes all
the supplements, all the enzymesthat I use, primarily enzymes.
When I do use them, i use hisformulas because not only are
they quality, controlled, tested, free coal-lives, salmonella,
heavy metals, viruses, bacteria,they're super clean, but
they're formulated for you.
(17:29):
But what's going on with you?
Not just hey, i've got thissymptom, let's take this for
that.
So you have to know what'sgoing on with somebody and their
digestion before you startadding supplements.
And I would recommend that foranybody.
Start taking supplementswilly-nilly.
It could hurt yourself.
It's dangerous.
If you don't have, i would sayfor anybody listening if you
don't have a severe acid reflux,it's probably okay to take a
(17:51):
general broad spectrum digestiveenzyme and see how it does And
it's not doing enough for you.
It's just not strong enough foryou, and then you need
something more specific.
That's a great point.
Speaker 2 (18:01):
And also, when someone's gallbladder is removed
, what happens to the body?
Speaker 1 (18:09):
So while the organ is out, the liver is still making
bile, but it really has nowhereto be regulated, so it forms its
own little pouch.
It forms like a little clutchpurse and it drips into this
little pouch and then thislittle pouch becomes the folder
in the tank.
But there's no waitfulregulation.
So the bottle's there, butwithout it being regulated, a
(18:32):
lot of bowel issues.
People that have had theirdoctor will tell them we need to
take your gallbladder out,either their stones or sludge or
whatever.
Gallbladder comes out and youshould be feeling better.
And some people do feel waybetter temporarily, because,
remember, the reason thatgallbladder came out to begin up
is because they weren'tdigesting their food to begin
(18:53):
with.
So you hear, is in years ofundigested foods and fats and
proteins, lachopydrochoric acidsstarting to form sludge in
stones?
all of a sudden, boom, there'stoo many stones, too much sludge
.
There's nothing else to do butremove the gallbladder.
So take me out.
(19:14):
The gallbladder does not fixyour digestive issues, guys,
it's just a side effect of poordigestion and after effective
for digestion.
Speaker 2 (19:23):
This is fascinating and gallstones comes.
Arises with all of that thelack of the correct digestive
enzymes.
Speaker 1 (19:32):
An acid balance correct?
Wow, definitely.
Yeah, it's tricky.
There's a lot to know.
It's not.
It's not a one-size-fits-allapproach, which is why somebody
who's taken a little bit ofhydrochloric acid ended up
getting a little feeling notgreat from it because it was
burning your lining wheresomebody else took a little bit
of hydrochloric acid and it tookaway their massive belching.
(19:54):
So if you're out there nearbelching a lot, you have a
couple things going on and oneof them probably is a lack of
hydrochloric acid.
Again, don't start taking itwithout being supervised by
either your doctor or somebodywho knows how to work with the
right hydrochloric acid balancefor your stomach.
Speaker 2 (20:10):
What if you're having it from the other end and
you're passing gas Lower?
Speaker 1 (20:14):
ball gas could be also part of that as well.
But for sure upper GI isgallbladder related.
But lower, too lower, for suredefinitely.
And that could also be herbhydrates and fats, it depends.
I'm able to see a lot of thaton that.
You're intestine, so that's allI would know for sure.
Speaker 2 (20:33):
So interesting.
Okay, that just blew my mind.
You just blow my mindcontinually.
Speaker 1 (20:41):
I saw the wheels turning and it's.
I love what I do because I lovebeing able to help people
connect the dots.
It's so important for yourhealth and for your longevity
and for everything You know.
You don't want to have yourhealth.
I always say this you don'twant to have your health.
Being a full-time job, we allhave enough stress on our plate.
We have to deal with ourday-to-day every day.
You don't want to have to doextra because your health is
(21:03):
giving you your check-ins andlight right.
You want to be able to at leastthrive and feel good and have
put in the good stuff, digestthe good stuff, absorb the good
stuff, get rid of the waste andthe good stuff could be also
some cheats from time to time.
It just really just depends,like this morning seeing Kvina
was mentioning earlier she waslike going on vacation and I'm
(21:26):
gonna be limited with my dietand what can I do?
and you know if they're gonna beat the grocery store and get
all the snacks that you wouldget at home and bring them with
you.
I did that.
Mark and I went away.
We were in Wisconsin over theweekend and I went to my
friend's house and they are in agluten-free home, so it made a
lot easier.
But we came with bunches ofstocks and we came back with
bunches of stuff.
I brought more than I needed to, but definitely, as a foodie,
(21:50):
don't want to do withoutsomething to munch on.
So true, and if you're preparedright and you get enough stuff
at the store, you got to justgrab it on your closet, throw it
in the car and go.
It's really easy.
Speaker 2 (22:03):
Such great tips.
Renee, Like I can't even sayenough about how brilliant you
are and how much I've learnedfrom you.
Your audience is learning somuch.
Speaker 1 (22:12):
It is my joy to be able to give this information to
those of you who are listening,those of you who are struggling
, those of you who havequestions.
I invite you to reach outanytime.
You can find me at thetummywhisperercom
digestivehealthsolutionscom.
You can email me at nhsolutionsat sbcglobalnet and, of course,
(22:33):
my cell phone right there,847-207-2034.
You can send me a text message,happy to get your questions
answered for you.
I do offer a free 15-minuteconsultation for anybody who
wants to tell me what'shappening and see if I can help
get them closer to the finishline, if not cross the finish
line.
Speaker 2 (22:53):
Love it.
Speaker 1 (22:56):
So yes And follow.
Speaker 2 (22:57):
Renee on Apple iHeart , spotify, wherever you enjoy
your shows on the podcastecosystem and leave her a
five-star rating.
It goes a long way.
Speaker 1 (23:07):
Yeah, thanks everybody for joining me today
and we'll see you again in acouple weeks.
Thanks, janane.
Thank you Bye for now.
Hello everybody and welcome to the Tummy Whisperer
podcast.
I am here, live with you.
I'm Renee Barrish, your TummyWhisperer for the day, and I'm
here with the lovely Janine, andtoday we are going to talk
about something very near anddear to my heart.
We're going to be talking aboutthe gallbladders function, how
it works, what it does, what canbe happening to you if your
(00:30):
gallbladder is not functioningperfectly or wonderfully, why
stones form, why sludge may form, why you may be feeling tired,
why you may not be sleeping well, why you may be having cravings
for fatty foods and salty foods, and I think we can start with
that.
What do you think, janine?
Speaker 2 (00:52):
This is a fascinating topic to me.
Yes, I'm on board.
Speaker 1 (00:56):
So it's interesting too, because when you look at
the gallbladder and what it doeslet's just talk about what, if
everyone knows the gallbladderis located on your right side.
It's right under the stand uphere, it's right under the rib
cage there.
So here is your rib cage Andthen it's right under here on
the right hand side.
Now a lot of people may feel alittle tenderness in that region
(01:19):
, in that area, and it could beone of a million things.
But it also could be that thegallbladder is having a little
contraction around poordigestion of fats and proteins.
So again back to my treating.
We're looking at musclecontraction related to what's
not being broken down properlyand how the body is expressing
some kind of symptom or somekind of tightness or some kind
(01:42):
of stress right.
Speaker 2 (01:43):
So what happens with that?
How do you know that you'rehaving gallbladder issues?
Speaker 1 (01:48):
So there are a lot of symptoms related to gallbladder
issues.
First thing, it's really easyto look at Dry skin.
Dry skin is a number one thingto look at, and it's not just
wintertime when it's colder out,if your skin is dry in your
legs and dry in your neck.
Dry skin thirst for very cold,craving for very cold liquids is
(02:08):
one.
So if there's you guys are icechewers out there who is ever
chewing ice?
you're probably thinking howdoes she know this?
That's also assigned to a poorgallbladder function.
Another thing that can berelated to poor gallbladder
function is craving for fattyfoods.
You crave what you don't digest.
So back to that previousepisode we talked about the air
(02:31):
traffic control center.
Hypo-thound is kicking offcravings from your tongue and
your brain to your tongue.
When you crave fats, your bodyneeds them because you're not
digesting.
So the brain is sending thatmessage to the tongue hey, go
get some fats.
Water dysregulation, hormonalimbalance and also low stomach
(02:51):
acid is another reason why thegallbladder doesn't function
properly.
So to tie in tandem withstomach acid, which I'll go back
to in a minute, i wanted toactually I got interrupted with
myself, which I do all the time.
Women have their gallbladderremoved more than met.
And I want to tell you guys,why.
The first reason is women don'tbreathe properly.
(03:15):
We all breathe up here, we'reall go, we're all taking care of
everybody but ourselves, right?
So we don't take time to take abreath in, allow good expansion
from the rib cage to allow goodbile flow from the gallbladder
to help degrease and break downthose fats.
So when we're stuck in apattern of chest breathing and
(03:38):
that opening up that rib cage,that's the first place to look.
You want to start having goodbile function, good gallbladder
function.
Start doing a little bit ofdeep breathing, even if you just
do it for one minute after ameal every day breakfast, lunch
and dinner.
Open up that rib cage and evenallow a little bit of movement
in the arms to put someexpansion into that rib cage.
But men typically they do gettheir gallbladders out, but not
(04:00):
as often as women.
So I just wanted to say thatladies, get breathing, get a
little bit of movement in if youcan.
And then the hydrochloric acidproduction is another thing that
actually works with helping thegallbladder function properly.
So if we don't make enoughhydrochloric acid, we start to
lose the ability to make enoughHDL from age 45 on up.
(04:23):
That's how we can start to havea lower functioning gallbladder
.
Now there's people out therethat are listening saying I put
in hydrochloric acid supplementsbefore and it burned me and I
had a real hard issue with that.
Or I felt a lot better doing it.
So it's one or the other.
So somebody who already has avery compromised digestive
(04:43):
lining.
Your lining starts from theback of your throat lines all
the way down in your esophagealtube, in your stomach, small
intestine, large intestine, outyour back side.
If there's any kind of eitherdamage or it's compromised on
any level and it's sensitive andit's too thin, hydrochloric
acid is going to over, stimulatethat and cause a little bit of
(05:04):
a burn.
So you have to be careful withthat and you have to have the
right diet, a goodanti-inflammatory diet in the
body so it's not completelystill hurting the mucosal lining
and you have to also haveenough stomach acid to be able
to handle it.
So people who have a compromisedmucosal lining, where are they
compromised?
How thin is their lining?
(05:25):
Are there infections?
Are there bacterias?
Are there inflammatory foods?
Do they have all of theinvolved causing a little bit of
thinning of the lining whichthe cells do turn over.
But if you keep on barting itit's not going to have the
chance to do that.
So again, for some peopleadding some hydrochloric acid as
a game changer, you definitelywant to add it with pepsin,
pepsinogen in it.
(05:46):
I like using Dr Lou, mrsFormu's, that have the digested
enzymes in there, because justputting in hydrochloric acid
without digestive enzymes is notenough.
So when the hydrochloric acidis stimulated, and if somebody
has enough, that's whatliberates the enzymes.
So if you don't have enough HCl, you're definitely not going to
have enough digestive enzymes.
Speaker 2 (06:07):
So a lot of times it's good to take them together
Just how do you Just how do youCan you increase your digestive
enzymes?
Do you mean naturally?
Speaker 1 (06:16):
Yeah, you can.
So enzymes.
So there's three differentkinds of enzymes.
There's digestive enzymes foundin your digestive tract.
There's food enzymes found inraw food and there's your
metabolic enzymes that run outyour processes in the body.
So how do we increase ourdigestive enzymes?
We have to eat food that haveenzymes in there.
So that's everything raw, whichI don't recommend.
I don't recommend a raw diet,especially like eating raw
(06:39):
chicken, because that would begross.
So I recommend cooking yourproteins and even steaming your
vegetables and softening thefibers.
So people get horrible bellyaches from raw vegetables and
fruit.
But the way to really makeenough stomach acid and to
liberate those enzymes is byhaving enough chloride, which is
your salt, enough hydration,which is your water, and enough
(07:01):
to the right chemistry on boardto stimulate hydrochloric acid.
So there's vitamins andminerals in the body that form
this liquid that makes thehydrochloric acid.
So if we have deficiencies thenwe're looking at deficiencies
elsewhere.
So the whole trick is gettingin the good stuff and not
overdoing the good stuff, butgetting in enough of the good
stuff so the body can handlewhat's going in.
(07:23):
So quick examples I had aclient this morning tell me that
she does counts for macros andshe's worried about getting
enough protein.
And I said don't worry aboutgetting enough protein, don't
worry about eating enoughprotein, you have to worry about
digesting what your body canhandle.
People are very much of themindset that this 25 grams of
protein and they think thatthey're actually getting 25
(07:45):
grams of protein when they eat ashake.
That's 25 grams of protein.
But the realities of puppyliterally only getting maybe six
to 10, maybe at best withproper protein digestion.
Eating it is not the same asdigesting it.
Remember comfort ingestionrequires it to be an
anti-inflammatory product foryour body, whatever that is
(08:05):
different from person to personAnd the body having enough of
the chemistry on board in orderto liberate those enzymes to
digest it, carry it into thecell wall to use and then
convert it to whatever it needsto convert it to and get rid of
the waste on the cellular level.
Speaker 2 (08:23):
Sounds easy.
That's so interesting becauseyou're absolutely right.
There's such a craze withgetting my macros in.
I need to get my macros in.
People have all these apps thatare calculating this and
they're trying to get a certainamount of protein and fats, and
it's more of a science thananything.
Speaker 1 (08:41):
And it's not a bad way to go.
The key they're missing is thekey.
What's the key?
digestion.
Digestion is the key toeverything health.
In my professional opinion,You've got to digest what's
going in.
If you don't break it down,there's no way the body's going
to have good absorption and gooddetoxification.
It just can't happen.
And you can put in all the goodstuff lost by monks.
(09:03):
It could be the most perfectfood ever, But if your body
hasn't had the ability to breakit down, you're still at square
one.
And then you're still countingcarbs, macros, proteins, grams,
counting all that stuff which-.
Speaker 2 (09:15):
And it's so true That is insanely.
I always learn so much from you, brinnell.
And then, what makes thegallbladder?
what's the pain?
What kind of pain do people getbefore they're like I need to
go to the ER and get this.
I need to get well People whoknow.
Speaker 1 (09:32):
Yeah, people who are having a gallbladder attack know
they're doubled over in painAnd it can be on the right side
it could be their whole abdomen.
I've heard things like sharpstabbing pain in the GI tract.
A lot of diarrhea could be for,even before the gallbladder
attack, pain in the shoulders.
So this is called the universalstress point.
(09:54):
It's your tight traps, right.
So everybody who's watching orlistening take a squeeze up in
your shoulder blades, or yourfriend would come up behind you
and give you a massage, see ifit's tight there.
I'm pretty tight here, but thisis an area, that's if it's
contracted or tight, that couldalso be a fatty acid deficiency,
(10:15):
it could be a stat deficiency.
So where the body doesn't haveenough adequate fat on board and
it's causing a musclecontraction And fat is hard to
digest for a lot of people.
But again, adequate hydrofluoricacid, enough lipase on board,
which is your fat digestingenzyme.
It's not the fat that goes intoproper, proper fat digestion,
(10:36):
for sure, and increasing theflow of bile.
So for somebody who has some ofthose cravings for fatty foods,
sugary foods, for sure,carbohydrate cravings and severe
carbohydrate cravings can comefrom poor fat digestion, not fat
cravings, fat cravings too, butmore carbs.
(10:58):
If somebody's not digestingtheir carbs very well, they're
going to crave fat, because fatalso is fuel right.
Sugar and carbs are your quickfuel, but fat is a longer term
fuel and the body's going tocrave it.
And if the body can't digest it, it's going to make the bile
sludgy and it's going to stickin it and then you're going to
have more cravings and you'regoing to have other issues And
(11:20):
you work from the dry skin thatI mentioned to hormonal issues,
to sleep issues, to all kinds ofstuff related to skin issues We
talked about in one episoderashes, eczema, high psoriasis,
gallbladder largely responsiblefor that as well.
So the bile is made in theliver and the gallbladder is the
regulator, And when thegallbladder can't regulate that
(11:43):
bile and the liver isoverwhelmed, then we can for
sure start to get our skinissues, which we talked about, I
believe, episode before last.
Speaker 2 (11:52):
That's fascinating.
I've always heard stories ofdifferent diets actually
exacerbating gallbladder issues,like I heard.
for example, like there was aand there's some validity to
this because I know someone butthere was like a whole class
action lawsuit in the 80s fromNutrSystem because all these
(12:13):
people were eating the food andthere was some kind of issue
with losing their gallbladders.
I don't know what was in thefood or what preservatives or I
don't know.
Speaker 1 (12:23):
I remember NutrSystem God, that was a while back.
I'd have to look that up and Imay, just for fun and I can
throw in the comments.
But if NutrSystem it was, ithink it was prepackaged food.
Right, Might have been theirprepackaged stuff And, depending
, what's in it, if it's all deadfood and doesn't have any
enzymes in it.
so what's in food?
(12:43):
protein, carbohydrate, vitamin,mineral, enzymes, enzymes,
being your most heat sensitivenutrient found in food, and food
gets processed and heated andcooked.
Your enzymes get destroyed.
So in NutrSystem, my assumptionis that there's it's dead food,
zero enzymes.
So when you're eating a lot ofrefined stuff, you're placing an
(13:05):
incredible burden on the body,an incredible demand on the body
, when the body may already berunning at a deficit.
So possibly why people arelosing their gallbladders?
Maybe there's a lot of fat inthere, a lot of protein, too
much that the body could handle,and then it wasn't bioavailable
or predigested or available forthe body to actually use it.
(13:29):
And then, depending on theperson eating it, if they were
already operating in a littlebit of a deficit, then they're
putting in this dead food andasking the body to perform
bodies.
Whoa, no, sorry, no, mos can'tdo it.
Speaker 2 (13:42):
That's a little scary in that you're eating.
I'm going back to the wholepre-packaged food thing, right
That there's no enzymes, it'sdead food.
Speaker 1 (13:52):
It literally is dead food.
Speaker 2 (13:53):
There's nothing nutritious in it, it's just
calories.
at that point.
Speaker 1 (13:59):
Calories, maybe a little bit of fiber and some
chemistry.
They're putting synthetics inthere.
Remember, in cereal boxes addedriboslav and vitamin B.
Because they strip all thevitamins to process the cereal,
they have to put something backin, otherwise you're just eating
, yeah, chemical Molotovcocktail at that point It is
(14:20):
definitely.
That's why they strip them.
That's why they do put this up,the vitamins, the synthetic
vitamins, back in.
Speaker 2 (14:26):
They put synthetic vitamins in there.
Speaker 1 (14:29):
Sure it's cheaper.
I'm not going to put whole fromback in the cereal You put in
synthetics in.
Speaker 2 (14:35):
That's a whole.
that's funny, that's bad.
Yeah, that's American cultureat its finest.
Thanks.
Speaker 1 (14:43):
FDA.
I can't tell you how manyclients I've had moved here from
Europe and get sick within twoweeks to two months to two years
because there are food is notas good as it is elsewhere, and
I think I mentioned that a fewhundred times on baby is podcast
.
We just don't care for our foodhere the way other countries do
(15:04):
, and it's sad.
Speaker 2 (15:05):
All about the money.
So eating a balanced if you'retrying to eat a balanced diet,
should someone especially?
we're talking about thegallbladder specifically you
want it and you mentionedsteamed food, so you don't want
to cook them to the point wherethere's it's dead food, right,
right, is there a certaintemperature that you cook
(15:26):
vegetables at that?
Speaker 1 (15:28):
I like lightly steamed with a little bit of
crunch to it.
Some people don't like thattexture, so you still want to
boil it to death.
The Chinese really have asteamed cooked lightly cooked,
not overcooked, not overprocessed.
In Chinese medicine it's reallyabout balance.
So some people do better with acolder diet, with cold, wet
vegetables.
Some people do better with moreof a steamed, and even even if
(15:51):
you are steaming your vegetables, you can also put them in the
refrigerator.
So what I like to do many timesis I cook to the dog and I'll
make asparagus and broccoli andall kinds of stuff and carrots
and I'll make a bunch of them,i'll put them in the
refrigerator and then I can usethem for salad toppers or snacks
or whatever I like.
And that way it's, you'vecooked it already.
So counts is cooked, it's soft,fiber softened, and then you
(16:13):
have something that may be alittle bit easier to digest.
And I know I sound like I'mcontra indicating myself or
counter countering myself bysaying all enzymes are found in
raw food.
What happens when you cook it?
Yes, you do destroy the enzymes, but you soften the fiber when
it comes to vegetables, and youcan also change the chemistry of
it a little bit For people whohave digestive issues, where
you're really taking out anelement that can make it a
(16:34):
little bit easier to digest andbreak down.
But that's why also adding inthe enzymes at meal time is also
critical, for sure.
Speaker 2 (16:43):
Can you buy digestive enzymes and sprinkle it on your
food?
Speaker 1 (16:47):
You can And I don't really recommend that because
there's so many kinds out thereAnd, as I mentioned earlier,
somebody has a very irritatedlining.
If they take an enzyme that hassome protease in it.
It may not bother them, but itmay bother them, it may really
bother them And they're like yep, i can take enzymes.
I can't tell you how many timesI had clients have come to me
like take an enzyme to four andthey bother me, they hurt my
(17:08):
stomach.
So my teacher, dr Loomis, atenzyme formulations, makes all
the supplements, all the enzymesthat I use, primarily enzymes.
When I do use them, i use hisformulas because not only are
they quality, controlled, tested, free coal-lives, salmonella,
heavy metals, viruses, bacteria,they're super clean, but
they're formulated for you.
(17:29):
But what's going on with you?
Not just hey, i've got thissymptom, let's take this for
that.
So you have to know what'sgoing on with somebody and their
digestion before you startadding supplements.
And I would recommend that foranybody.
Start taking supplementswilly-nilly.
It could hurt yourself.
It's dangerous.
If you don't have, i would sayfor anybody listening if you
don't have a severe acid reflux,it's probably okay to take a
(17:51):
general broad spectrum digestiveenzyme and see how it does And
it's not doing enough for you.
It's just not strong enough foryou, and then you need
something more specific.
That's a great point.
Speaker 2 (18:01):
And also, when someone's gallbladder is removed
, what happens to the body?
Speaker 1 (18:09):
So while the organ is out, the liver is still making
bile, but it really has nowhereto be regulated, so it forms its
own little pouch.
It forms like a little clutchpurse and it drips into this
little pouch and then thislittle pouch becomes the folder
in the tank.
But there's no waitfulregulation.
So the bottle's there, butwithout it being regulated, a
(18:32):
lot of bowel issues.
People that have had theirdoctor will tell them we need to
take your gallbladder out,either their stones or sludge or
whatever.
Gallbladder comes out and youshould be feeling better.
And some people do feel waybetter temporarily, because,
remember, the reason thatgallbladder came out to begin up
is because they weren'tdigesting their food to begin
(18:53):
with.
So you hear, is in years ofundigested foods and fats and
proteins, lachopydrochoric acidsstarting to form sludge in
stones?
all of a sudden, boom, there'stoo many stones, too much sludge
.
There's nothing else to do butremove the gallbladder.
So take me out.
(19:14):
The gallbladder does not fixyour digestive issues, guys,
it's just a side effect of poordigestion and after effective
for digestion.
Speaker 2 (19:23):
This is fascinating and gallstones comes.
Arises with all of that thelack of the correct digestive
enzymes.
Speaker 1 (19:32):
An acid balance correct?
Wow, definitely.
Yeah, it's tricky.
There's a lot to know.
It's not.
It's not a one-size-fits-allapproach, which is why somebody
who's taken a little bit ofhydrochloric acid ended up
getting a little feeling notgreat from it because it was
burning your lining wheresomebody else took a little bit
of hydrochloric acid and it tookaway their massive belching.
(19:54):
So if you're out there nearbelching a lot, you have a
couple things going on and oneof them probably is a lack of
hydrochloric acid.
Again, don't start taking itwithout being supervised by
either your doctor or somebodywho knows how to work with the
right hydrochloric acid balancefor your stomach.
Speaker 2 (20:10):
What if you're having it from the other end and
you're passing gas Lower?
Speaker 1 (20:14):
ball gas could be also part of that as well.
But for sure upper GI isgallbladder related.
But lower, too lower, for suredefinitely.
And that could also be herbhydrates and fats, it depends.
I'm able to see a lot of thaton that.
You're intestine, so that's allI would know for sure.
Speaker 2 (20:33):
So interesting.
Okay, that just blew my mind.
You just blow my mindcontinually.
Speaker 1 (20:41):
I saw the wheels turning and it's.
I love what I do because I lovebeing able to help people
connect the dots.
It's so important for yourhealth and for your longevity
and for everything You know.
You don't want to have yourhealth.
I always say this you don'twant to have your health.
Being a full-time job, we allhave enough stress on our plate.
We have to deal with ourday-to-day every day.
You don't want to have to doextra because your health is
(21:03):
giving you your check-ins andlight right.
You want to be able to at leastthrive and feel good and have
put in the good stuff, digestthe good stuff, absorb the good
stuff, get rid of the waste andthe good stuff could be also
some cheats from time to time.
It just really just depends,like this morning seeing Kvina
was mentioning earlier she waslike going on vacation and I'm
(21:26):
gonna be limited with my dietand what can I do?
and you know if they're gonna beat the grocery store and get
all the snacks that you wouldget at home and bring them with
you.
I did that.
Mark and I went away.
We were in Wisconsin over theweekend and I went to my
friend's house and they are in agluten-free home, so it made a
lot easier.
But we came with bunches ofstocks and we came back with
bunches of stuff.
I brought more than I needed to, but definitely, as a foodie,
(21:50):
don't want to do withoutsomething to munch on.
So true, and if you're preparedright and you get enough stuff
at the store, you got to justgrab it on your closet, throw it
in the car and go.
It's really easy.
Speaker 2 (22:03):
Such great tips.
Renee, Like I can't even sayenough about how brilliant you
are and how much I've learnedfrom you.
Your audience is learning somuch.
Speaker 1 (22:12):
It is my joy to be able to give this information to
those of you who are listening,those of you who are struggling
, those of you who havequestions.
I invite you to reach outanytime.
You can find me at thetummywhisperercom
digestivehealthsolutionscom.
You can email me at nhsolutionsat sbcglobalnet and, of course,
(22:33):
my cell phone right there,847-207-2034.
You can send me a text message,happy to get your questions
answered for you.
I do offer a free 15-minuteconsultation for anybody who
wants to tell me what'shappening and see if I can help
get them closer to the finishline, if not cross the finish
line.
Speaker 2 (22:53):
Love it.
Speaker 1 (22:56):
So yes And follow.
Speaker 2 (22:57):
Renee on Apple iHeart , spotify, wherever you enjoy
your shows on the podcastecosystem and leave her a
five-star rating.
It goes a long way.
Speaker 1 (23:07):
Yeah, thanks everybody for joining me today
and we'll see you again in acouple weeks.
Thanks, janane.
Thank you Bye for now.
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