March 15, 2026 • 39 mins
Dr. Galati starts the program talking about his physical therapy this past week. He shares the inventory of what is in his pantry, freezer, and refrigerator. Dr. Galati also has more to say on the colon cancer topic of last week.
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Speaker 1 (00:01):
Initial Life Sequencing coming to you live from Houston, Texas,
home to the world's largest medical center in The approach.
Speaker 2 (00:08):
Brays everything looking at.
Speaker 1 (00:19):
This is your Health First, the most beneficial health program.
Speaker 3 (00:23):
On radio with doctor Joe Glotti.
Speaker 1 (00:25):
During the next hour, you'll learn about health, wellness, and
the provention of disease. Now here's your host, doctor Joe Bellotti.
Speaker 2 (00:49):
Well, I hope you're all having a wonderful Sunday evening.
I hope you had a great weekend. The weather certainly
held out for the most part. And I'm doctor Joe
Glotti and every Sunday we're here bringing all of our
great listeners what they need to know about health and wellness.
(01:15):
It is that simple. It is blocking and tackling. That
is how you win a football game. If it is golf,
it is I would say it's the short game. And
if it is baseball, which baseball is back in the
(01:35):
news with the what's that called the World World Baseball Classic.
Winning a baseball game is balls and strikes, hits, fielding
and striking out the other guy. It's a very simple formula,
and for health it is the exact same thing. It
(01:58):
is knowing how your body works. What are the symptoms
that should raise a red flag? What do you do
about it? And connecting the dots. So connecting the dots
meaning if you are short of breath all of a
(02:19):
sudden you find that just getting dressed your short of breath,
or going to the grocery store and walking out your
two bags from the market, or lugging your suitcase around
your favorite airport and that wasn't like that six months ago.
(02:41):
That is a red flag. Another common red flag, and
there are dozens, would be if all of a sudden,
you are having some trouble swallowing food. You never had
it before, but now when you eat eat a sandwich
(03:02):
or a veggie burger, you find that it gets stuck
in the middle of your chest, your esophagus. That isn't normal.
That is a red flag. You cannot say, oh, well,
come on, it was a very dry burger. No, there
(03:25):
might really be something wrong. And you have to know
what causes you to have trouble swallowing. It's it's plumbing.
Your esophagus is a muscular tube and if food isn't
going down, there is probably some sort of a narrowing
(03:48):
due to inflammation, long standing heartburn, indigestion, reflux, or in
a worst case scenario, cancer of the esophagus or cancer
of the stomach. So you have to understand a symptom,
a complaint that you may have, and what the handful
(04:11):
of diseases may be, running from the totally benign, simple,
not going to kill you, to the more serious. And
that's what it's all about. All right. I'm doctor Joe Galotti.
This is your health first. Our website is doctor Joegalotti
dot com, d R J O E G A L
A t I dot com And when you get there,
(04:35):
soner for our newsletter is a tab right on the
homepage there says newsletter send me a message. All of
our social media is there, past broadcasts, our blog is there,
lots of health and wellness information, all of our social
media links are there. And our practice website, which is
(04:58):
Liver Specialists of Tech. The website is there to connect
if you have any liver or digestive issues.
Speaker 3 (05:06):
All right, So busy week.
Speaker 2 (05:13):
I on Friday, I started going back to physical therapy
and as many of you know, I had a knee
replacement back in the beginning of December and it was
wear and tear ostia arthritis, standing on my feet walking
my entire life, lots of hiking and backpacking and physical activity,
(05:37):
and you know, my joints.
Speaker 3 (05:39):
Just wore down.
Speaker 2 (05:41):
So I had religiously gone to physically physical therapy and
it worked out marvelous. I have great return a function
of my right knee, my flexibility, it's strong. I don't
have any pain.
Speaker 3 (06:00):
Now. There is a little bit of stiffness.
Speaker 2 (06:02):
I will be uh honest, sometimes if I sit too long,
which is not good, I'll get a little bit of
stiffness and I just have to stretch it out. But
going I had because I had gone back to work
and there was some travel involved. I missed about seven
weeks of physical therapy, though I was religiously still going
(06:23):
to the gym, riding the bike, doing leg exercises, so
it wasn't as if I wasn't doing anything. But getting
back with the physical therapist on Friday. He was able
to assess, you know, the overall status of my knee
and strength of my legs, including the left one, and
make recommendations on different exercises. And it is so fascinating
(06:49):
how a particular exercise that you do and these were
This one exercise he had me to holding a sort
of a stretch and across my chest and just sticking
my arm out. It actually caused the muscles in my glute,
(07:10):
my butt muscles, and my hip to strengthen. So I
say this too the for the only reason that the
human body is so fascinating and how it doesn't take
much for it to get out of kilter. But at
the same time, if you know what you're doing, you
(07:32):
could get it back aligned. And so for those out
there that have a bad knee, a bed back, a
bed hip, bad shoulder, there is certainly a role for
physical therapy. Now is every physical therapist a five star
physical therapist? You know, I really don't know. There's so
many physical therapists that I'm sure they are going to be,
(07:54):
you know, the good, pretty good and fantastic. So you
just have to find the right physical therapist that's going
to do the right thing for you. But I would
say the other real take home is it really does
not take much for the body to fall apart. And
(08:19):
when the body falls apart, you get weak, and you
lose strength and you start to develop pain. Because what
happens is the if you have a weak left leg
for whatever reason, injury. The right side is going to compensate,
but the compensation to work hard for the weak left
(08:43):
leg is going to throw your hip, your knee, your ankle,
your back, and even your neck out. So as tough
as the human body is, for all that it can endure,
when it's out of line, it really reeks havoc and
and can make you, can make you ill, and and
(09:04):
just chronic pain.
Speaker 3 (09:06):
Is is horrible.
Speaker 2 (09:08):
So I would say just you know, I said a
lot here uh this segment, but you know, really just
think that take care of yourselves and and really listen
to your body. All right, when we come back, we're
going to I'm going to touch a little bit on
colon cancer again. We talked about that a little earlier
(09:28):
in the month. And Uh, the other thing is the
other day I did an audit of my refrigerator and
my freezer and my closet, and I'm going to share
what is in doctor Golotti's cupboard. Stay tuned when we're
at back. All right, Welcome back, everybody, Doctor Joe Galotti.
(09:50):
Don't forget doctor Joeglotti dot com is our website son
for newsletter. All things related to health and wellness are
found there us a message add to your health IQ
and become a better consumer of health care. That really
is sort of what it is all about. Coming up
(10:12):
in a little while, world be chatting on colon cancer.
There's some striking data about how younger people are being
diagnosed with colon cancer, and it's pretty pretty alarming to hear.
All Right, So, as I was saying earlier, I did
an inventory of our closet, our cupboard, pantry, whatever you
(10:37):
want to call it. And the only reason I did
it is that when the kids come over to visit
or we have family over, what do they do. They
go into your pantry or your freezer or your refrigerator,
(10:59):
and sometimes they'll say, man, you don't have much stuff here. Now,
We've got lots of stuff, but it's not the stuff
that they want. There isn't going to be any Captain
crunch in our household. So I said, let me just
go through some of the things that we have. So
in no particular order, here we have forty two different
(11:20):
bottles of spices. And I think that when you are
cooking at home from scratch, food will be dull and
not too tasteful unless you add a little flavor to it,
and that's where spices come in. And I will almost
(11:43):
collect spices in a sense. If I'm traveling to another
city or I'm traveling internationally and you go into a
store and they're selling local spices, I will usually pick
up one or two bottles or a jar or a
little bag of it and just try to incorporate this
into our meals at home. So I would say, if
(12:04):
you're sitting there at home tonight and saying, you know what,
I'm a pretty lousy cook, I would say a lousy
cook can become a pretty good cook if you just
have the right spices and you know how to blend
them together. It doesn't doesn't take that much work. So
that's about forty two bottles of different spices. We have
(12:24):
four different kinds of salt. Now I am not a
big salter, but there is a role for an occasional
pinch of salt on top of your dish, well below
the overly salted meals you get at a restaurant. Trust me,
but there are a lot of different salts based on
(12:47):
how fine the grains of salt are. This flake salt
there is coarse, almost like a kosher salt, and then
there's a refined salt like you know Mortons, but that
is good. We have nine different no I'm sorry, not nine,
six different bags of different nuts, almonds, walnuts, pecans, cashews.
(13:13):
We have three bags of dried beans. We have two
different kinds of rice, fresh rice. We have nine boxes
of pasta. Now again, people think you eat pasta and
you get fat. That is not the culprit. If you
are eating feduccini alfredo when you go out to the restaurant,
(13:36):
that will pack on weight. But having a fresh dish
of pasta with some fresh tomato, sauce, olive, olive oil, garlic,
some herbs, that is not going to make you obese.
Just look at the people in Italy. They eat pasta
(13:56):
twenty four to seven and they are not as Obee
says they are here in America. So don't look at
pasta as the evil. Or you start buying gluten free
pasta or whole wheat pasta because it's better for you baloney.
Just get regular pasta. Just don't kill the dish with
(14:17):
cheese and all kinds of editing ingredients and calories you
don't need. We have twenty two cans of various beans
now beans are an amazing food, high in protein, high
in fiber, and all kinds of phido nutrients. They're going
to feed your gut, your microbiome. In addition to the
(14:41):
three bags of fresh beans that we have, the canned
beans come in handy adding to a dish, making soup,
things like that. I always rinse the beans off because
some of that sort of juice that's in there may
be a little high in salt, so we will rinse
(15:02):
the cans off. But we have plenty of beans. We
only have three kinds of cereal I think cheerios and
two other whole grain type thing. We're not really big
cereal to eat is here. We have a bunch of
different types of oatmeal. We have a number of jars
of olives, jams, chutney, things like that. We have ten
(15:24):
cans of fresh tomatoes. We make our own sauce here.
We use it a lot. We have a couple of
boxes of bread crumbs. We have an assortment of tea
and coffee. We have chia seeds. Now, with regardle to
junk food, I'm not going to sit here and talk
to you and say there is no junk food in
my house. We have one bag of pretzels that will
(15:47):
last probably two to three weeks. We have one bag
of skinny popcorn. We have six boxes of assorted crackers
that we will use when we are having company, and
little pieces of cheese or different quacomuly spreads, things like that.
(16:07):
There are ten cans of sardines, four cans of tuna.
We have a number of boxes of low sodium vegetarian
or vegetable or chicken broth. The other thing here for
making soup. While I can't tell you the last time
I made fresh chicken broth, it's probably been about ten years,
(16:29):
but they are at the supermarket, lots of choices for
various chicken, vegetable, beef broth. If you're making soups or stews,
things like that, you have to look at the sodium content.
You can absolutely overdose on sodium, and especially if you've
got high blood pressure, diabetes, kidney disease, you're trying to
(16:50):
lose weight, you can get a boltload of sodium in
these various broths. I will say the ones that I
buy h B. There are some that have almost no sodium.
It's amazing. You have to do a double take. Even
the ones that have the other brands that have quote
(17:12):
unquote low sodium. There's still a fair amount of sodium
in there. Not the worst in the world, but if
you're watching your sodium, you have to be careful. So
for various soups and other dishes that we make, we
have a lot of this very low sodium. We have
one box of raisins. We have about ten different olive oils,
(17:32):
and again I sort of collect olive oil if I
travel different cities, different markets that I go to, so
we use a lot of olive oil. We have one
big bottle of balsamic vinegar. We have four different honeys,
and we have a bottle of vegetable oil on the
rare occasion that we fry something. All right, we're gonna
(17:52):
take a quick break here. I hope you're finding this interesting.
I'm trying to give you a little bit of a
tutorial on shopping and what you should have in your house. Now,
if you look in your pantry during this commercial break
and you see, man, we've got one sorry canna beans
(18:14):
and four boxes of oreos, you got a problem. All right,
Doctor Joe Glotti, this is your health first. Will be
right back after news traffic weather, and whatever else is
going on in the world.
Speaker 3 (18:26):
Stay tuned. Thanks for sticking.
Speaker 2 (18:28):
Around with us on this Sunday evening, Doctor Joe Galotti.
Every Sunday between seven and eight pm Central Time, you
should be turned into your or I should say you
should be tuned into your radio, smartphone, computer, watch device,
(18:50):
whatever the heck. You get information from your health first,
broadcasting out of our world headquarters here in Houston, Texas,
the radio station seven forty KRH and broadcasting around the
world on the iHeartRadio app. So no excuse, no excuse
whatsoever if you're traveling not to tune in or tell
(19:14):
a friend, tell a friend about your hell first every
Sunday evening, and don't forget doctor Joeglotti dot com. We'll
talk about colon cancer coming up in just a little bit.
But what I've been doing here trying to make it enlightening, educational.
I'm going through what is in my pantry, my freezer
(19:37):
and refrigerator, and so let me see where we left off. Okay,
the freezer, so as you would imagine, in the freezer,
we have many jars of frozen tomato sauce that I've
(19:58):
made over the preceding weeks or months, and so we'll
get an idea. Tomorrow night, we're going to have some sauce.
We're going to use something with tomato sauce. We'll take
it out fresh pesto that I've made frozen, and the
soups that we make, we will freeze the leftover. We'll
(20:20):
have it for about two days. We'll make probably the
equivalent of four days worth, and we'll eat it for
two days. Sometimes we finish it off, but usually what
we'll do is we'll freeze at least two or three
additional servings in mason jars. It's nothing, nothing too scientific.
(20:41):
Then as I rummaged through the freezer, we have several
packs of chicken breast. We have frozen rice. Now for
those that want to get more rice in their diet,
brown rice, white rice, Botsmodi rice. The hack is Trader Joe's. Now,
(21:06):
many of you don't have a Trader Joe's near you,
or you do and you never go into it. Trader
Joe's has Is it Trader joe or Trader Joe's. Have
I been saying it wrong my whole life?
Speaker 3 (21:22):
Here? Anyway? You know what I'm talking about. They have.
Speaker 2 (21:27):
Boxes of frozen rice, no preservatives, no funny stuff in it.
The ingredient is rice, and you microwave it for about
three and a half minutes and you have perfectly done
brown rice, white rice, botsmati rice, et cetera. And we have,
(21:48):
you know, we stock out. We'll have maybe six or
eight of these packs. So if we're making a bean dish,
a vegetable dish, some sort of stir fry, we don't
have to worry about cooking rice, though we do on occasion,
but it's very good. You know that you're getting the rice,
you're getting the nutrients, you're getting the fiber, but you
don't have to slave over it. So we have some rice.
(22:09):
We have a lot of frozen bread in our refrigerator.
So again we're not big bread eaters, but when we
buy various types of bread, loaves of bread, fresh bread,
my wife, after twenty four hours will freeze it. It disappears.
I'm like, hey, where'd that loaf of bread go. I'm
(22:31):
looking to make a little toast at night. Oh, it's frozen. Okay,
So in our freezer it's sort of jammed up with
half eaten loaves of bread, and that we keep frozen.
She does not want it to get moldy. Now we
do have a few Trader joe frozen meals. Now I
(22:53):
like Trader Joe's or Trader Joe. But I'd say over
the last five six years they have made a big
shift to a lot of processed foods, and so we'll
have maybe four of these typically sort of like this
Indian dish, and we look at the sodium and the
(23:15):
fat and we try to get the best one. But
we will have a few of them in a pinch
other things in the freezer, that really is it. We
don't have steaks, we don't have a bunch of sausage.
Occasionally we'll have like a little bit of bacon, but
that is basically it in our freezer. There isn't a
whole lot of frozen Oh. I would say we have
(23:36):
a lot of frozen vegetables, corn, peas, succotash. My wife
hates sucktash. The kids don't like succotash. I love succotash.
And frozen fruit. We have a lot of frozen fruits, strawberries, blueberries, raspberries.
The other thing at Costco. I haven't brought up Costco
(23:59):
yet they have in their frozen fruit section, and I
don't know the name of it, but it is basically
a small package of kale fruit some of the vegetables
in there that you put into a smoothie as a
(24:22):
smoothie mix. So you take one packet, add a little water,
You could add a little milk if you want, You
could add some almond milk and just mix it and
you have everything there, everything you need. So I would
recommend for the frozen section going to Costco looking for this.
(24:43):
Not the cheapest, but definitely worth it and I think
it's quality. Now getting into the fridge the home stretch here,
we have a lot of fruit in the refrigerator, grapes, apples, oranges.
That is pretty much our spectrum for fruit. Various condiments,
(25:07):
sauces you know, be it ketch up mustard, a couple
of different salad dressings. Most of the salad dressings we
use will be just homemade olive oil and balsamic vinegar
and some herbs and spices, milk, water, eggs, butter, several
packs of hummus.
Speaker 3 (25:27):
There are.
Speaker 2 (25:30):
A handful of cheeses that we will have that we
will break out again when we have company or family over.
And several bottles of kambucha or cambuca cambucha. I prefer
the strawberry guava version. And you know the interesting thing
(25:51):
about the kimbucha, It has pre by bottles pre biotics
in it. So these are fermented drinks that stick, emulate,
or feed the bacteria in your gut. So I try
to have a few of these around the house and
I'm actually drinking one right now, very refreshing. And I
(26:12):
would tell you that is it for what we have
in our refrigerator.
Speaker 3 (26:18):
Now.
Speaker 2 (26:19):
I'm not here to tell you the brag look how
good I am or anything like that. I think you
have to look at your health and wellness, your diet,
chronic disease, your obesity, diabetes control. And let's put it
this way, if you have food in the house, you're
going to eat it. And so when I talk with
my patients, I will ask them about snacks, cookies, cakes.
(26:48):
And you're sitting in front of a patient, and I
love my patients. I want nothing better for them, to
get them to get better. My entire staff is that way.
We don't want to punish people, we don't want to
shame them or anything like that, but we're here to
help them. But when we're faced with an individual or
(27:12):
a family, because this is really a family affair because
families eat together. If every if the if the if
the pantry is stuffed with junk food, everybody's eating junk food.
But anyway, when and you know what the interesting thing is,
spouses rat each other out. They rat each other out.
(27:37):
So if the if the husband is the patient and
we're doing a dietary review, what do you have for breakfast?
Speaker 3 (27:44):
What do you have for lunch? What do you have
for dinner?
Speaker 2 (27:47):
Snacks and and and they'll look at you straight in
the eye to say, Oh, I have oatmeal in the
morning for lunch. It's not that bad dinner. No, we
have a couple of vegetables and a piece of meat.
And I'm like, can't be. Cannot be. You're three hundred
(28:08):
pounds with out of controlled diabetes. The diet doesn't jive
with the medical condition. So that's where the wife will
either start signaling to me whispering and wrap them out
to say that they are eating now. I say they together.
They're eating bluebell every single night. They are having Ben
(28:37):
and Jerry, and they'll name their favorite flavor at night.
And I'm like, is it like a spoonful or a
whole bowl. They're like, no, we'll split a pint, all right,
that's not good. And so if you bring this stuff
into your house, you are going to eat it. The
(28:58):
same happens to me when the kids come home. They
may go out shopping and they will buy some junk
food and you look at it and said, no, no, no,
I'm not going to eat that. Well that bag of
oreos somehow disappears over the next week because I'm eating them.
My wife is eating them. So when you look at
(29:20):
your pantry and your refrigerator and your freezer, you are
the one buying eight two liter bottles of doctor pepper.
You're the one that is buying cake and cookies to
be eaten. It's not a furnishing for your kitchen. You're
(29:43):
going to eat it. And so I'm only saying this
is what I have in my fridge because we are very,
very diligent as best we can on what we bring
in to keep it clean, fresh, and we cook at home.
So that is uh, that's it. Hopefully you got some
(30:08):
insight on this and some tips and tips and tricks. Sorry,
final segment coming up, we're going to be talking about
colon cancer, and the concerning issue is that it's occurring
in younger people, which is a concern. We could talk
about that, Doctor Joe Galotti. Final segment coming up. We'll
right back, final segment for this Sunday evening. Your Health
(30:35):
First every Sunday between seven and eight pm. Don't forget
visit our website, Doctor Joegalotti dot com. All the information
about me and my team, the program is there, send
me a message, our newsletter sign up is there, all
of our social media Doctor Joegalotti dot com. All right,
(30:55):
So final final segment here. Colon cancer. So the month
of March is colon cancer Awareness month, and there's been
a lot of talk in the news, and there's so
much to unpack here, so let's just I'm gonna start
with the real basics. So, there are about one hundred
and fifty thousand new cases of colon cancer each year,
(31:20):
and there's somewhere around fifty thousand debts. It is the
number three cancer killer, so this is not a minor problem. Now,
the symptoms of colon cancer may be vague abdominal pain
(31:45):
that we've all experienced. Every single person listening tonight has
had vague abdominal pain due to some sort of traveler's diarrhea,
bad food, a little viral, uh, just feeling under the weather.
You've had vague abdominal pain, change in your bowels, so
(32:08):
you're more constipated than usual, or you have more diarrhea
than usual, blood in your stool, weight loss, bloating, loss
of appetite, maybe even some upper gi complaints. You may
have fevers at night, night sweats. Now, not everybody that
(32:34):
has diarrhea has colon cancer. I don't want everybody to
become a hypochondriac here. But if these symptoms are new
for you, listening to your body, why am I having
diarrhea for seven days? I haven't traveled, I haven't eaten
(32:55):
rotten seafood. Nobody else in the house is sick. Something
is wrong. You need to go to your doctor. Same
thing with constipation. Yes we've all gotten constipated, including me,
but it usually fixes itself after a couple of days.
But if this is persisting for a week, two weeks,
(33:19):
and that's not you, something's wrong. So you have to
be alert and listen to your body and not be
afraid to step forward. Now, risk factors for colon cancer
one family history did your mom or dad, your grandfather,
your brother, one of your children have colon cancer. You
(33:43):
need to tell your doctor and start getting screened earlier.
Smoking is a risk factor, Alcohol a risk factor. Obesity
risk factor. Patients that have inflammatory bowel disease Crone's disease,
these ulserve colitis increase risk. Alcohol may be associated with
(34:07):
an increased risk of colon cancer. Diets that are high
in meat, especially processed meats, the salamis, the belooneys, the sausage,
the cured meats, bacon, sausage, grilled meats will put you
at risk. So you have to look at yourself and say,
(34:32):
do I have any risk factors? Gee, I have symptoms.
Put two and two together. Let me get checked out.
Speaker 3 (34:38):
Now.
Speaker 2 (34:38):
Screening, for the most part, for the average risk person
starts at age forty five. It used to be fifty,
but because of new research finding out that colon cancers
are occurring earlier, the American Cancer Society and other task
forces have decided we have to start screening at forty five,
(35:00):
not fifty, and so that is the standard.
Speaker 3 (35:07):
Now.
Speaker 2 (35:08):
The staggering numbers and this is really you know, the issue.
While cancer has been colon cancer has been on decline
since the nineteen eighties in older people. It is rising
in people under fifty. Okay, so looking at people fifty
(35:34):
to sixty four, Between twenty thirteen and twenty twenty two,
there's been an increase in colon and rectal cancer. So
if you were born in the nineteen nineties, you have
a double the chance of getting colon cancer compared to
somebody born in nineteen fifty. If you were born in
(35:58):
the nineteen nineties, you have a wha drupling of the
risk of getting rectal cancer. And so it's more of
a generational thing rather than just your absolute age. And
these colon cancers, in addition to the rectum, they're being
found in the further most part of the colon, where
(36:20):
you may not have as many symptoms. Now, everybody that
hears about this, the big question is why why why
why why? Well, it probably has to do with food,
more processed foods, ultra processed foods, not enough fiber less
fruits and vegetables, a lot of processed and ultra processed foods.
(36:45):
We cannot run away from that.
Speaker 3 (36:48):
There is.
Speaker 2 (36:51):
Pretty good evidence that something is going on with the microbiome.
The microbiome we've talked about many times on this program,
has to do with the trillion bacteria that are in
the intestine. Now, these are good bacteria, but during times
when you're not eating right other illnesses, the microbiome shifts
(37:12):
so that you have sort of more of the bad
bacteria less of the good bacteria, and that may stimulate
inflammation throughout your body and lead to cancer development. They're also,
and this will probably need a little bit more discussion, microplastic.
This whole story of microplastic may be a trigger for
(37:37):
colon cancer. So the bottom line here, if you are younger,
or you have children that are younger, and they are
complaining of vague abdominal pain, changes in their bowel habits,
maybe a little bit of weight loss, blood in their stool,
sort of a tummy that just isn't comfortable, they need
(38:01):
to get worked up. Now, I'm not saying this is
colon cancer every single time. No, that's not the case.
But that one person in twenty that has these symptoms
nineteen may turn out to be just you're not eating
the right foods, you have a little constipation, you went
traveling and got travelers diarrhea or something. But that one
(38:24):
person out of twenty may need to be looked at
more closely with other blood work, imaging, colonoscoby, et cetera.
The other word, the screening for colon cancer. Yes, colonoskoby
is the gold standard. Everything is compared to colonoscoby, which
should start at age forty five. But if you watch
(38:48):
TV at night, read the newspaper magazines, there's a product
called colon Guard. Well, you send a sample of stool
into the lab via the mail and they do analysis
on it, checking for various proteins and genetic markers for
colon cancer or pre cancer as cells.
Speaker 3 (39:12):
It's accurate.
Speaker 2 (39:13):
I would recommend it as long as you don't have
any symptoms and you have no increased risk factor. So
that is it. We covered a lot of ground tonight,
so it's a pleasure, all right. Next Sunday I will
be back. Don't forget go to our website doctor Jogilati
(39:36):
dot com. Take care of yourselves. When the show ends,
run to your pantry and say, what the heck do
we have in there? Is that good stuff to eat
or junk? Have a great week.
Initial Life Sequencing coming to you live from Houston, Texas,
home to the world's largest medical center in The approach.
Speaker 2 (00:08):
Brays everything looking at.
Speaker 1 (00:19):
This is your Health First, the most beneficial health program.
Speaker 3 (00:23):
On radio with doctor Joe Glotti.
Speaker 1 (00:25):
During the next hour, you'll learn about health, wellness, and
the provention of disease. Now here's your host, doctor Joe Bellotti.
Speaker 2 (00:49):
Well, I hope you're all having a wonderful Sunday evening.
I hope you had a great weekend. The weather certainly
held out for the most part. And I'm doctor Joe
Glotti and every Sunday we're here bringing all of our
great listeners what they need to know about health and wellness.
(01:15):
It is that simple. It is blocking and tackling. That
is how you win a football game. If it is golf,
it is I would say it's the short game. And
if it is baseball, which baseball is back in the
(01:35):
news with the what's that called the World World Baseball Classic.
Winning a baseball game is balls and strikes, hits, fielding
and striking out the other guy. It's a very simple formula,
and for health it is the exact same thing. It
(01:58):
is knowing how your body works. What are the symptoms
that should raise a red flag? What do you do
about it? And connecting the dots. So connecting the dots
meaning if you are short of breath all of a
(02:19):
sudden you find that just getting dressed your short of breath,
or going to the grocery store and walking out your
two bags from the market, or lugging your suitcase around
your favorite airport and that wasn't like that six months ago.
(02:41):
That is a red flag. Another common red flag, and
there are dozens, would be if all of a sudden,
you are having some trouble swallowing food. You never had
it before, but now when you eat eat a sandwich
(03:02):
or a veggie burger, you find that it gets stuck
in the middle of your chest, your esophagus. That isn't normal.
That is a red flag. You cannot say, oh, well,
come on, it was a very dry burger. No, there
(03:25):
might really be something wrong. And you have to know
what causes you to have trouble swallowing. It's it's plumbing.
Your esophagus is a muscular tube and if food isn't
going down, there is probably some sort of a narrowing
(03:48):
due to inflammation, long standing heartburn, indigestion, reflux, or in
a worst case scenario, cancer of the esophagus or cancer
of the stomach. So you have to understand a symptom,
a complaint that you may have, and what the handful
(04:11):
of diseases may be, running from the totally benign, simple,
not going to kill you, to the more serious. And
that's what it's all about. All right. I'm doctor Joe Galotti.
This is your health first. Our website is doctor Joegalotti
dot com, d R J O E G A L
A t I dot com And when you get there,
(04:35):
soner for our newsletter is a tab right on the
homepage there says newsletter send me a message. All of
our social media is there, past broadcasts, our blog is there,
lots of health and wellness information, all of our social
media links are there. And our practice website, which is
(04:58):
Liver Specialists of Tech. The website is there to connect
if you have any liver or digestive issues.
Speaker 3 (05:06):
All right, So busy week.
Speaker 2 (05:13):
I on Friday, I started going back to physical therapy
and as many of you know, I had a knee
replacement back in the beginning of December and it was
wear and tear ostia arthritis, standing on my feet walking
my entire life, lots of hiking and backpacking and physical activity,
(05:37):
and you know, my joints.
Speaker 3 (05:39):
Just wore down.
Speaker 2 (05:41):
So I had religiously gone to physically physical therapy and
it worked out marvelous. I have great return a function
of my right knee, my flexibility, it's strong. I don't
have any pain.
Speaker 3 (06:00):
Now. There is a little bit of stiffness.
Speaker 2 (06:02):
I will be uh honest, sometimes if I sit too long,
which is not good, I'll get a little bit of
stiffness and I just have to stretch it out. But
going I had because I had gone back to work
and there was some travel involved. I missed about seven
weeks of physical therapy, though I was religiously still going
(06:23):
to the gym, riding the bike, doing leg exercises, so
it wasn't as if I wasn't doing anything. But getting
back with the physical therapist on Friday. He was able
to assess, you know, the overall status of my knee
and strength of my legs, including the left one, and
make recommendations on different exercises. And it is so fascinating
(06:49):
how a particular exercise that you do and these were
This one exercise he had me to holding a sort
of a stretch and across my chest and just sticking
my arm out. It actually caused the muscles in my glute,
(07:10):
my butt muscles, and my hip to strengthen. So I
say this too the for the only reason that the
human body is so fascinating and how it doesn't take
much for it to get out of kilter. But at
the same time, if you know what you're doing, you
(07:32):
could get it back aligned. And so for those out
there that have a bad knee, a bed back, a
bed hip, bad shoulder, there is certainly a role for
physical therapy. Now is every physical therapist a five star
physical therapist? You know, I really don't know. There's so
many physical therapists that I'm sure they are going to be,
(07:54):
you know, the good, pretty good and fantastic. So you
just have to find the right physical therapist that's going
to do the right thing for you. But I would
say the other real take home is it really does
not take much for the body to fall apart. And
(08:19):
when the body falls apart, you get weak, and you
lose strength and you start to develop pain. Because what
happens is the if you have a weak left leg
for whatever reason, injury. The right side is going to compensate,
but the compensation to work hard for the weak left
(08:43):
leg is going to throw your hip, your knee, your ankle,
your back, and even your neck out. So as tough
as the human body is, for all that it can endure,
when it's out of line, it really reeks havoc and
and can make you, can make you ill, and and
(09:04):
just chronic pain.
Speaker 3 (09:06):
Is is horrible.
Speaker 2 (09:08):
So I would say just you know, I said a
lot here uh this segment, but you know, really just
think that take care of yourselves and and really listen
to your body. All right, when we come back, we're
going to I'm going to touch a little bit on
colon cancer again. We talked about that a little earlier
(09:28):
in the month. And Uh, the other thing is the
other day I did an audit of my refrigerator and
my freezer and my closet, and I'm going to share
what is in doctor Golotti's cupboard. Stay tuned when we're
at back. All right, Welcome back, everybody, Doctor Joe Galotti.
(09:50):
Don't forget doctor Joeglotti dot com is our website son
for newsletter. All things related to health and wellness are
found there us a message add to your health IQ
and become a better consumer of health care. That really
is sort of what it is all about. Coming up
(10:12):
in a little while, world be chatting on colon cancer.
There's some striking data about how younger people are being
diagnosed with colon cancer, and it's pretty pretty alarming to hear.
All Right, So, as I was saying earlier, I did
an inventory of our closet, our cupboard, pantry, whatever you
(10:37):
want to call it. And the only reason I did
it is that when the kids come over to visit
or we have family over, what do they do. They
go into your pantry or your freezer or your refrigerator,
(10:59):
and sometimes they'll say, man, you don't have much stuff here. Now,
We've got lots of stuff, but it's not the stuff
that they want. There isn't going to be any Captain
crunch in our household. So I said, let me just
go through some of the things that we have. So
in no particular order, here we have forty two different
(11:20):
bottles of spices. And I think that when you are
cooking at home from scratch, food will be dull and
not too tasteful unless you add a little flavor to it,
and that's where spices come in. And I will almost
(11:43):
collect spices in a sense. If I'm traveling to another
city or I'm traveling internationally and you go into a
store and they're selling local spices, I will usually pick
up one or two bottles or a jar or a
little bag of it and just try to incorporate this
into our meals at home. So I would say, if
(12:04):
you're sitting there at home tonight and saying, you know what,
I'm a pretty lousy cook, I would say a lousy
cook can become a pretty good cook if you just
have the right spices and you know how to blend
them together. It doesn't doesn't take that much work. So
that's about forty two bottles of different spices. We have
(12:24):
four different kinds of salt. Now I am not a
big salter, but there is a role for an occasional
pinch of salt on top of your dish, well below
the overly salted meals you get at a restaurant. Trust me,
but there are a lot of different salts based on
(12:47):
how fine the grains of salt are. This flake salt
there is coarse, almost like a kosher salt, and then
there's a refined salt like you know Mortons, but that
is good. We have nine different no I'm sorry, not nine,
six different bags of different nuts, almonds, walnuts, pecans, cashews.
(13:13):
We have three bags of dried beans. We have two
different kinds of rice, fresh rice. We have nine boxes
of pasta. Now again, people think you eat pasta and
you get fat. That is not the culprit. If you
are eating feduccini alfredo when you go out to the restaurant,
(13:36):
that will pack on weight. But having a fresh dish
of pasta with some fresh tomato, sauce, olive, olive oil, garlic,
some herbs, that is not going to make you obese.
Just look at the people in Italy. They eat pasta
(13:56):
twenty four to seven and they are not as Obee
says they are here in America. So don't look at
pasta as the evil. Or you start buying gluten free
pasta or whole wheat pasta because it's better for you baloney.
Just get regular pasta. Just don't kill the dish with
(14:17):
cheese and all kinds of editing ingredients and calories you
don't need. We have twenty two cans of various beans
now beans are an amazing food, high in protein, high
in fiber, and all kinds of phido nutrients. They're going
to feed your gut, your microbiome. In addition to the
(14:41):
three bags of fresh beans that we have, the canned
beans come in handy adding to a dish, making soup,
things like that. I always rinse the beans off because
some of that sort of juice that's in there may
be a little high in salt, so we will rinse
(15:02):
the cans off. But we have plenty of beans. We
only have three kinds of cereal I think cheerios and
two other whole grain type thing. We're not really big
cereal to eat is here. We have a bunch of
different types of oatmeal. We have a number of jars
of olives, jams, chutney, things like that. We have ten
(15:24):
cans of fresh tomatoes. We make our own sauce here.
We use it a lot. We have a couple of
boxes of bread crumbs. We have an assortment of tea
and coffee. We have chia seeds. Now, with regardle to
junk food, I'm not going to sit here and talk
to you and say there is no junk food in
my house. We have one bag of pretzels that will
(15:47):
last probably two to three weeks. We have one bag
of skinny popcorn. We have six boxes of assorted crackers
that we will use when we are having company, and
little pieces of cheese or different quacomuly spreads, things like that.
(16:07):
There are ten cans of sardines, four cans of tuna.
We have a number of boxes of low sodium vegetarian
or vegetable or chicken broth. The other thing here for
making soup. While I can't tell you the last time
I made fresh chicken broth, it's probably been about ten years,
(16:29):
but they are at the supermarket, lots of choices for
various chicken, vegetable, beef broth. If you're making soups or stews,
things like that, you have to look at the sodium content.
You can absolutely overdose on sodium, and especially if you've
got high blood pressure, diabetes, kidney disease, you're trying to
(16:50):
lose weight, you can get a boltload of sodium in
these various broths. I will say the ones that I
buy h B. There are some that have almost no sodium.
It's amazing. You have to do a double take. Even
the ones that have the other brands that have quote
(17:12):
unquote low sodium. There's still a fair amount of sodium
in there. Not the worst in the world, but if
you're watching your sodium, you have to be careful. So
for various soups and other dishes that we make, we
have a lot of this very low sodium. We have
one box of raisins. We have about ten different olive oils,
(17:32):
and again I sort of collect olive oil if I
travel different cities, different markets that I go to, so
we use a lot of olive oil. We have one
big bottle of balsamic vinegar. We have four different honeys,
and we have a bottle of vegetable oil on the
rare occasion that we fry something. All right, we're gonna
(17:52):
take a quick break here. I hope you're finding this interesting.
I'm trying to give you a little bit of a
tutorial on shopping and what you should have in your house. Now,
if you look in your pantry during this commercial break
and you see, man, we've got one sorry canna beans
(18:14):
and four boxes of oreos, you got a problem. All right,
Doctor Joe Glotti, this is your health first. Will be
right back after news traffic weather, and whatever else is
going on in the world.
Speaker 3 (18:26):
Stay tuned. Thanks for sticking.
Speaker 2 (18:28):
Around with us on this Sunday evening, Doctor Joe Galotti.
Every Sunday between seven and eight pm Central Time, you
should be turned into your or I should say you
should be tuned into your radio, smartphone, computer, watch device,
(18:50):
whatever the heck. You get information from your health first,
broadcasting out of our world headquarters here in Houston, Texas,
the radio station seven forty KRH and broadcasting around the
world on the iHeartRadio app. So no excuse, no excuse
whatsoever if you're traveling not to tune in or tell
(19:14):
a friend, tell a friend about your hell first every
Sunday evening, and don't forget doctor Joeglotti dot com. We'll
talk about colon cancer coming up in just a little bit.
But what I've been doing here trying to make it enlightening, educational.
I'm going through what is in my pantry, my freezer
(19:37):
and refrigerator, and so let me see where we left off. Okay,
the freezer, so as you would imagine, in the freezer,
we have many jars of frozen tomato sauce that I've
(19:58):
made over the preceding weeks or months, and so we'll
get an idea. Tomorrow night, we're going to have some sauce.
We're going to use something with tomato sauce. We'll take
it out fresh pesto that I've made frozen, and the
soups that we make, we will freeze the leftover. We'll
(20:20):
have it for about two days. We'll make probably the
equivalent of four days worth, and we'll eat it for
two days. Sometimes we finish it off, but usually what
we'll do is we'll freeze at least two or three
additional servings in mason jars. It's nothing, nothing too scientific.
(20:41):
Then as I rummaged through the freezer, we have several
packs of chicken breast. We have frozen rice. Now for
those that want to get more rice in their diet,
brown rice, white rice, Botsmodi rice. The hack is Trader Joe's. Now,
(21:06):
many of you don't have a Trader Joe's near you,
or you do and you never go into it. Trader
Joe's has Is it Trader joe or Trader Joe's. Have
I been saying it wrong my whole life?
Speaker 3 (21:22):
Here? Anyway? You know what I'm talking about. They have.
Speaker 2 (21:27):
Boxes of frozen rice, no preservatives, no funny stuff in it.
The ingredient is rice, and you microwave it for about
three and a half minutes and you have perfectly done
brown rice, white rice, botsmati rice, et cetera. And we have,
(21:48):
you know, we stock out. We'll have maybe six or
eight of these packs. So if we're making a bean dish,
a vegetable dish, some sort of stir fry, we don't
have to worry about cooking rice, though we do on occasion,
but it's very good. You know that you're getting the rice,
you're getting the nutrients, you're getting the fiber, but you
don't have to slave over it. So we have some rice.
(22:09):
We have a lot of frozen bread in our refrigerator.
So again we're not big bread eaters, but when we
buy various types of bread, loaves of bread, fresh bread,
my wife, after twenty four hours will freeze it. It disappears.
I'm like, hey, where'd that loaf of bread go. I'm
(22:31):
looking to make a little toast at night. Oh, it's frozen. Okay,
So in our freezer it's sort of jammed up with
half eaten loaves of bread, and that we keep frozen.
She does not want it to get moldy. Now we
do have a few Trader joe frozen meals. Now I
(22:53):
like Trader Joe's or Trader Joe. But I'd say over
the last five six years they have made a big
shift to a lot of processed foods, and so we'll
have maybe four of these typically sort of like this
Indian dish, and we look at the sodium and the
(23:15):
fat and we try to get the best one. But
we will have a few of them in a pinch
other things in the freezer, that really is it. We
don't have steaks, we don't have a bunch of sausage.
Occasionally we'll have like a little bit of bacon, but
that is basically it in our freezer. There isn't a
whole lot of frozen Oh. I would say we have
(23:36):
a lot of frozen vegetables, corn, peas, succotash. My wife
hates sucktash. The kids don't like succotash. I love succotash.
And frozen fruit. We have a lot of frozen fruits, strawberries, blueberries, raspberries.
The other thing at Costco. I haven't brought up Costco
(23:59):
yet they have in their frozen fruit section, and I
don't know the name of it, but it is basically
a small package of kale fruit some of the vegetables
in there that you put into a smoothie as a
(24:22):
smoothie mix. So you take one packet, add a little water,
You could add a little milk if you want, You
could add some almond milk and just mix it and
you have everything there, everything you need. So I would
recommend for the frozen section going to Costco looking for this.
(24:43):
Not the cheapest, but definitely worth it and I think
it's quality. Now getting into the fridge the home stretch here,
we have a lot of fruit in the refrigerator, grapes, apples, oranges.
That is pretty much our spectrum for fruit. Various condiments,
(25:07):
sauces you know, be it ketch up mustard, a couple
of different salad dressings. Most of the salad dressings we
use will be just homemade olive oil and balsamic vinegar
and some herbs and spices, milk, water, eggs, butter, several
packs of hummus.
Speaker 3 (25:27):
There are.
Speaker 2 (25:30):
A handful of cheeses that we will have that we
will break out again when we have company or family over.
And several bottles of kambucha or cambuca cambucha. I prefer
the strawberry guava version. And you know the interesting thing
(25:51):
about the kimbucha, It has pre by bottles pre biotics
in it. So these are fermented drinks that stick, emulate,
or feed the bacteria in your gut. So I try
to have a few of these around the house and
I'm actually drinking one right now, very refreshing. And I
(26:12):
would tell you that is it for what we have
in our refrigerator.
Speaker 3 (26:18):
Now.
Speaker 2 (26:19):
I'm not here to tell you the brag look how
good I am or anything like that. I think you
have to look at your health and wellness, your diet,
chronic disease, your obesity, diabetes control. And let's put it
this way, if you have food in the house, you're
going to eat it. And so when I talk with
my patients, I will ask them about snacks, cookies, cakes.
(26:48):
And you're sitting in front of a patient, and I
love my patients. I want nothing better for them, to
get them to get better. My entire staff is that way.
We don't want to punish people, we don't want to
shame them or anything like that, but we're here to
help them. But when we're faced with an individual or
(27:12):
a family, because this is really a family affair because
families eat together. If every if the if the if
the pantry is stuffed with junk food, everybody's eating junk food.
But anyway, when and you know what the interesting thing is,
spouses rat each other out. They rat each other out.
(27:37):
So if the if the husband is the patient and
we're doing a dietary review, what do you have for breakfast?
Speaker 3 (27:44):
What do you have for lunch? What do you have
for dinner?
Speaker 2 (27:47):
Snacks and and and they'll look at you straight in
the eye to say, Oh, I have oatmeal in the
morning for lunch. It's not that bad dinner. No, we
have a couple of vegetables and a piece of meat.
And I'm like, can't be. Cannot be. You're three hundred
(28:08):
pounds with out of controlled diabetes. The diet doesn't jive
with the medical condition. So that's where the wife will
either start signaling to me whispering and wrap them out
to say that they are eating now. I say they together.
They're eating bluebell every single night. They are having Ben
(28:37):
and Jerry, and they'll name their favorite flavor at night.
And I'm like, is it like a spoonful or a
whole bowl. They're like, no, we'll split a pint, all right,
that's not good. And so if you bring this stuff
into your house, you are going to eat it. The
(28:58):
same happens to me when the kids come home. They
may go out shopping and they will buy some junk
food and you look at it and said, no, no, no,
I'm not going to eat that. Well that bag of
oreos somehow disappears over the next week because I'm eating them.
My wife is eating them. So when you look at
(29:20):
your pantry and your refrigerator and your freezer, you are
the one buying eight two liter bottles of doctor pepper.
You're the one that is buying cake and cookies to
be eaten. It's not a furnishing for your kitchen. You're
(29:43):
going to eat it. And so I'm only saying this
is what I have in my fridge because we are very,
very diligent as best we can on what we bring
in to keep it clean, fresh, and we cook at home.
So that is uh, that's it. Hopefully you got some
(30:08):
insight on this and some tips and tips and tricks. Sorry,
final segment coming up, we're going to be talking about
colon cancer, and the concerning issue is that it's occurring
in younger people, which is a concern. We could talk
about that, Doctor Joe Galotti. Final segment coming up. We'll
right back, final segment for this Sunday evening. Your Health
(30:35):
First every Sunday between seven and eight pm. Don't forget
visit our website, Doctor Joegalotti dot com. All the information
about me and my team, the program is there, send
me a message, our newsletter sign up is there, all
of our social media Doctor Joegalotti dot com. All right,
(30:55):
So final final segment here. Colon cancer. So the month
of March is colon cancer Awareness month, and there's been
a lot of talk in the news, and there's so
much to unpack here, so let's just I'm gonna start
with the real basics. So, there are about one hundred
and fifty thousand new cases of colon cancer each year,
(31:20):
and there's somewhere around fifty thousand debts. It is the
number three cancer killer, so this is not a minor problem. Now,
the symptoms of colon cancer may be vague abdominal pain
(31:45):
that we've all experienced. Every single person listening tonight has
had vague abdominal pain due to some sort of traveler's diarrhea,
bad food, a little viral, uh, just feeling under the weather.
You've had vague abdominal pain, change in your bowels, so
(32:08):
you're more constipated than usual, or you have more diarrhea
than usual, blood in your stool, weight loss, bloating, loss
of appetite, maybe even some upper gi complaints. You may
have fevers at night, night sweats. Now, not everybody that
(32:34):
has diarrhea has colon cancer. I don't want everybody to
become a hypochondriac here. But if these symptoms are new
for you, listening to your body, why am I having
diarrhea for seven days? I haven't traveled, I haven't eaten
(32:55):
rotten seafood. Nobody else in the house is sick. Something
is wrong. You need to go to your doctor. Same
thing with constipation. Yes we've all gotten constipated, including me,
but it usually fixes itself after a couple of days.
But if this is persisting for a week, two weeks,
(33:19):
and that's not you, something's wrong. So you have to
be alert and listen to your body and not be
afraid to step forward. Now, risk factors for colon cancer
one family history did your mom or dad, your grandfather,
your brother, one of your children have colon cancer. You
(33:43):
need to tell your doctor and start getting screened earlier.
Smoking is a risk factor, Alcohol a risk factor. Obesity
risk factor. Patients that have inflammatory bowel disease Crone's disease,
these ulserve colitis increase risk. Alcohol may be associated with
(34:07):
an increased risk of colon cancer. Diets that are high
in meat, especially processed meats, the salamis, the belooneys, the sausage,
the cured meats, bacon, sausage, grilled meats will put you
at risk. So you have to look at yourself and say,
(34:32):
do I have any risk factors? Gee, I have symptoms.
Put two and two together. Let me get checked out.
Speaker 3 (34:38):
Now.
Speaker 2 (34:38):
Screening, for the most part, for the average risk person
starts at age forty five. It used to be fifty,
but because of new research finding out that colon cancers
are occurring earlier, the American Cancer Society and other task
forces have decided we have to start screening at forty five,
(35:00):
not fifty, and so that is the standard.
Speaker 3 (35:07):
Now.
Speaker 2 (35:08):
The staggering numbers and this is really you know, the issue.
While cancer has been colon cancer has been on decline
since the nineteen eighties in older people. It is rising
in people under fifty. Okay, so looking at people fifty
(35:34):
to sixty four, Between twenty thirteen and twenty twenty two,
there's been an increase in colon and rectal cancer. So
if you were born in the nineteen nineties, you have
a double the chance of getting colon cancer compared to
somebody born in nineteen fifty. If you were born in
(35:58):
the nineteen nineties, you have a wha drupling of the
risk of getting rectal cancer. And so it's more of
a generational thing rather than just your absolute age. And
these colon cancers, in addition to the rectum, they're being
found in the further most part of the colon, where
(36:20):
you may not have as many symptoms. Now, everybody that
hears about this, the big question is why why why
why why? Well, it probably has to do with food,
more processed foods, ultra processed foods, not enough fiber less
fruits and vegetables, a lot of processed and ultra processed foods.
(36:45):
We cannot run away from that.
Speaker 3 (36:48):
There is.
Speaker 2 (36:51):
Pretty good evidence that something is going on with the microbiome.
The microbiome we've talked about many times on this program,
has to do with the trillion bacteria that are in
the intestine. Now, these are good bacteria, but during times
when you're not eating right other illnesses, the microbiome shifts
(37:12):
so that you have sort of more of the bad
bacteria less of the good bacteria, and that may stimulate
inflammation throughout your body and lead to cancer development. They're also,
and this will probably need a little bit more discussion, microplastic.
This whole story of microplastic may be a trigger for
(37:37):
colon cancer. So the bottom line here, if you are younger,
or you have children that are younger, and they are
complaining of vague abdominal pain, changes in their bowel habits,
maybe a little bit of weight loss, blood in their stool,
sort of a tummy that just isn't comfortable, they need
(38:01):
to get worked up. Now, I'm not saying this is
colon cancer every single time. No, that's not the case.
But that one person in twenty that has these symptoms
nineteen may turn out to be just you're not eating
the right foods, you have a little constipation, you went
traveling and got travelers diarrhea or something. But that one
(38:24):
person out of twenty may need to be looked at
more closely with other blood work, imaging, colonoscoby, et cetera.
The other word, the screening for colon cancer. Yes, colonoskoby
is the gold standard. Everything is compared to colonoscoby, which
should start at age forty five. But if you watch
(38:48):
TV at night, read the newspaper magazines, there's a product
called colon Guard. Well, you send a sample of stool
into the lab via the mail and they do analysis
on it, checking for various proteins and genetic markers for
colon cancer or pre cancer as cells.
Speaker 3 (39:12):
It's accurate.
Speaker 2 (39:13):
I would recommend it as long as you don't have
any symptoms and you have no increased risk factor. So
that is it. We covered a lot of ground tonight,
so it's a pleasure, all right. Next Sunday I will
be back. Don't forget go to our website doctor Jogilati
(39:36):
dot com. Take care of yourselves. When the show ends,
run to your pantry and say, what the heck do
we have in there? Is that good stuff to eat
or junk? Have a great week.
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