August 17, 2025 • 25 mins
Health Educator, Dr. Julie Gatza is a Nutrition Expert, Chiropractic Physician and Founder of Florida's Wellness Institute. She discusses the latest health trends, how to find the root cause of common ailments and fix them for more energy and improved health.
With higher temperatures linked to poor eating habits and digestive health issues (TIME reports), the question is . . .
Dr. Julie Gatza Bio - Tampa, FL
Dr. Julie Gatza received her Doctorate Degree in Chiropractic Medicine at the National University of Health Sciences and has more than 30 years of clinical practice in which she has assisted thousands of patients to resolve a wide variety of physical ailments.Using her understanding of the nervous system, nutrition, alternative therapies combined with a common-sense approach to health education, Dr. Julie works with Natures Sources to help people achieve optimal health through improved digestive health.
Dr. Gatza joins Mark Alyn on this edition of Late Night Health
Become a supporter of this podcast: https://www.spreaker.com/podcast/late-night-health-radio--2804369/support.
With higher temperatures linked to poor eating habits and digestive health issues (TIME reports), the question is . . .
- How do you eat in the heat for optimal health?
- What foods should we be eating daily during the summer? Which should you avoid altogether?
- Besides water, how else can we stay hydrated?
- Why do we tend to make poor food choices when it's hot?
- How can poor eating habits lead to digestive issues and why is this critical to avoid?
- What is sugar stress and how do we know if we are experiencing it?
- Can we get the right amount of nutrition from our diet? Or does the SAD (Standard American Diet) fall short of what we need for optimal health?
Dr. Julie Gatza Bio - Tampa, FL
Dr. Julie Gatza received her Doctorate Degree in Chiropractic Medicine at the National University of Health Sciences and has more than 30 years of clinical practice in which she has assisted thousands of patients to resolve a wide variety of physical ailments.Using her understanding of the nervous system, nutrition, alternative therapies combined with a common-sense approach to health education, Dr. Julie works with Natures Sources to help people achieve optimal health through improved digestive health.
Dr. Gatza joins Mark Alyn on this edition of Late Night Health
Become a supporter of this podcast: https://www.spreaker.com/podcast/late-night-health-radio--2804369/support.
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:10):
Late Night Health continues. I'm Mark Allen along with the
insane Daryl Wayne. We returned to Florida, this time to
Clearwater and we're going to be speaking with doctor Julie Gatza.
Speaker 2 (00:23):
She is a.
Speaker 1 (00:25):
Chiropracer and has all kinds of different things that she
talks about, nutrition, the nervous system, alternative therapies, and has
a common sense approach to health education. Doctor Julie, welcome
to Late Night Health.
Speaker 3 (00:42):
Well, thanks for having me on.
Speaker 1 (00:44):
You know it's getting We've had a relatively cool summer
here in southern California. I think it'll be about eighty
four degrees where Darryl and I are in Ventura County, California,
and it's so it's not hot. However, I have noticed
that in the next couple of days it's going to
start heating up. Should we eat differently when it's hot
(01:09):
than when it's cooler.
Speaker 3 (01:11):
Absolutely, Your digestive system is the most important area of
the body. It could always be working very efficiently because
it's how you actually get all the nutrition that you
should be getting from the foods that you eat. However,
when you're under stress, whether it be heat or not
sleeping enough, or your broke your ankle or you've just
(01:31):
had a fight. The digestive system is the one that's
the least important under stress, so it's going to go quiet.
It's not going to be as efficient. And that's not
the time that you want to eat for comfort and
eat the gallon of ice cream and the huge pasta
meal and you know, the larger than life steak. Your
digestive system can't take it. It won't be making enough enzymes
(01:54):
to break down that food. And now it will be
stressful to your system, cause a bad mood, gas, bloating
and ingestion, constipation, diarrhea, acid reflex and all those are
signs that something's not right digestively.
Speaker 1 (02:08):
You just set a fight. So the stress of arguing
with a spouse a friend can set off your gut.
Speaker 3 (02:18):
Yes it can. So you know, people get stomach aches
or you know they're feeling lousy afterwards, or they're fatigued,
and you know that's not the time that you want
to overload it. So any type of stress, you want
to chill out on what you're putting into the body
and make it easy food so that you can break
it down.
Speaker 1 (02:36):
During the summer, you know, we want to be outside,
and of course then their skin cancer wars as well.
But you know, we want to grill. We barbecue ribs, steaks, burgers,
hot dogs, a chicken. Are these things that during the
hot time we should avoid, maybe barbecue in winter.
Speaker 3 (03:01):
Well, I'm always a huge proponent of of eating protein.
It's the food that we need the most. It's the
one that our cells, you know, respond to the best.
And so I'm not a problem with you eating the protein.
It's just maybe the amounts and if you have a choice,
you know, chicken and fish on the grails, some shrimp
on the grill. Those are a little easier foods if
(03:21):
it's super hot, if it's the end of the day
and you're winding down and you're not you know, just
dripping buckets of sweat. Great, have the steak, have the
pork chops, have the ribs, Just don't eat the whole thing.
You want to eat enough that you've got a good
protein in your body, and then you want to move
over to vegetables. Cooked is always good because it breaks
down the cell wall, so it's a little easier to digest.
(03:44):
If you're gonna have salads and you know, bean cashules
and things like that anything that's fermented in Vinegary is
better off for you and just don't overwhelm your system.
Speaker 1 (03:55):
I love fermented foods. We're going to do something on that,
I think in the next few weeks. The what about
meat you mentioned? Well, between the three of two of us,
we've mentioned chicken, pork, and beef. Okay? Are these okay?
(04:20):
Should we look for special kinds? For example, I try
to buy organic beef or organic chicken, as well as
organic vegetables.
Speaker 3 (04:32):
I mean, I think it's terrific. You know, I've never
insisted that my patients have to do that to get
themselves healthy, because I didn't want to put that stress
around their finances and you know, mental state as far
as what they could and couldn't have. However, we all
know the food in this country is nowhere near what
it was even twenty years ago, much less than seventies.
(04:52):
So you know, the amount of pesticides and antibiotics and
weird stuff that's being done to it certainly is going
to affect us physically because we're not going to be
getting the nutrients that we would have from clean food.
So whenever you can and have the ability to afford it, yes,
do organic. It's certainly not going to be barraged with
the pesticides, you know. But the other aspect is organic
(05:14):
doesn't necessarily mean they put the nutrients back into the soil.
So it's a little bit of a catch twenty two sometimes.
Speaker 1 (05:23):
And that brings up the use of supplementation supplements, vitamins,
because our food supply is not as good as it was,
as you said, twenty years ago. We're in the seventies,
which is how many years ago, forty fifty, Oh, my gosh,
(05:46):
that's scary. We should even one hundred years ago. I
think that our food supply probably was even better back
then before they right before they did all those invented
all these chemicals that hopefully are being taken out of
our food, like food additives, preservatives, artificial colors, things like that.
(06:10):
What about supplements should we I.
Speaker 3 (06:14):
Mean, I certainly have given you know, lots and lots
of supplements to my patients over the years, depending on
what it was as far as their deficiencies and what
they needed that extra support with. You know, we're talking
about digestion. And I would say that the most important
supplement that I've given to patients over the years is
a high quality digestive enzyme. And the reason being is
(06:36):
if you're going to be eating food, and you know,
buying the food, paying for the food, preparing the food,
making it for yourself your family, you do want to
get the most nutrients that you can from that meal.
Everyone thinks it's all about taste, Well that's just great. However,
the reason that we're eating is to get nutrition from
the meal. So I use a high quality digestive enzyme
(07:00):
called ABSORBED that I twist every one of my patients
to take, and I do personally myself because I think
it's more important than taking a multi vitamin. I love them.
You know, multivitamin has a lot of things thrown into them.
You really not certain if you're getting them into the
bloodstream and then you know, carrying it to the rest
of the body. But when you're taking you know, something
like the absorbed, you are breaking down the proteins. You
(07:22):
are breaking down the carbohydrates and the vegetables and even
the dairy products. So we're getting the most bang we
can for our buck each meal.
Speaker 1 (07:32):
What about vitamin D. We have a shortage, an epidemic
of lack of vitamin D because you know, we go outside,
and what will we do? We slather ourselves with sun blocks,
which also block the production of vitamin D. What do
(07:54):
you think?
Speaker 3 (07:55):
I think that anytime that you can get into the
sun for twenty minutes, it's really benefit to yourself. If
you can't do that, then you do need to sell
ponment with once again a high quality vitamin D. And
you know it's not always just basic vitamin D. There's
you know, companies that you know wrap them with other
things that even make them more absorbable. So do a
little research on it and check it out. But you know,
(08:17):
we could sit here and name every one of the
nutrients that we are missing because we are, and you know,
make a huge five hour show of each one of them.
It's just, you know, how are we trying to get
the most nutrients we can? You know that's where good
choices with food come in.
Speaker 1 (08:35):
We just have a moment or so before our break
and then we'll come back and continue. So I'm going
to ask you a personal question. What's on the What's
what are you having for dinner tonight?
Speaker 3 (08:49):
I'm having fish green beans, I see them with some
clothes of garlic and I'll probably make a salad tonight,
and I do those always with homemade dressing, so ill
used vinegar, oil, regano, salt, pepper, and maybe a little
Dijon mustard.
Speaker 1 (09:07):
Oh that sounds good. We'll be there at six, right, perfect, Okay,
what kind of fish I should ask.
Speaker 3 (09:14):
That I have some? I think it's trout that was
caught in New Orleans, so in the marsh areas. Yeah.
Speaker 1 (09:22):
Oh cool?
Speaker 3 (09:23):
So it's wild, yes, wild.
Speaker 1 (09:25):
Wild, which is hard to find. Uh, wild wild trout?
Speaker 4 (09:30):
All right.
Speaker 1 (09:30):
Our guest is doctor Julie Gotcha, and she's a chiropractor
based in Clearwater, Florida. Do you have a website?
Speaker 3 (09:41):
We do. It's Florida Wellness Institute dot com. Spell that, oh,
Florida Wellness Institute. Do you want me to spell?
Speaker 5 (09:51):
Got it?
Speaker 3 (09:52):
No?
Speaker 1 (09:52):
Now, I got it? Florida Wellness Institute dot com. I
got it. I went to school in LA. I'm a
good speller. I'm Mark Allen, along with the insane Daryl Wayne.
Doctor Julie Goetza will be back with us in just
a couple of moments. Don't go away. Late Night Help
(10:18):
is proud of our partnership with the EBC, the Evolutionary
Business Council check them out at ebcouncil dot com.
Speaker 4 (10:28):
You're listening to Late Night Help with Mark Allen. The
show continues in a moment.
Speaker 1 (10:37):
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Speaker 4 (11:38):
If you're listening to Late Night Health right now, you're
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Speaker 2 (11:42):
Worth serving. Hi.
Speaker 4 (11:43):
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(12:07):
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(12:29):
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Speaker 1 (13:07):
It's time to tackle a tough topic, one that affects
us all. We're talking about sexism in the workplace. The
award winning Identifying the Elephant in the Room series is
back and ready to tackle some complicated communications issues again.
This spring, we're focusing on critical communication strategies in the
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(13:29):
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Health continues, I'm Mark Allen along with the insane Dear
(14:11):
Ol Wayne. We're speaking with doctor Juliet Gatza. She is
a chiropractor. I can't believe that she's had thirty years
plus of clinical practice in which she's worked with thousands
of patients. She works with people on the understanding their
(14:32):
nervous system, nutrition, alternative therapies, all kinds of things. We're
talking about food right now and supplements. Do you think
that most Americans understand that our food supply is not
as good as it once was.
Speaker 3 (14:54):
I think that the word is getting out a bit
more at this point, but I still think it's unreal.
I think that you know that beautiful head of broccoli
that's green, that looks, you know, wonderful in the store,
or those apples, it's weird to be fooled the fact
that that doesn't have the nutrients that it used to have.
I mean, I was an apple connoisseur. Growing up, it's
(15:15):
my favorite fruit. And I used to go in the garage,
and you know, my girlfriend and I eat eight apples
in a sitting because they were so good. No kid
in the right mind would eat eight apples in a sitting.
Now they don't taste as good. Those nutrients aren't, you know,
being put back into the soil. So we have these
things that look beautiful, but they don't have much to them.
Speaker 1 (15:34):
When you were growing up, Oh, when you were growing up,
did and I'll ask this to Daryl too, did your
mother make cook broccoli until it was gray?
Speaker 3 (15:45):
Yes, yes she did. I started cooking early, though, so
I stopped that insanity.
Speaker 1 (15:51):
Oh when I was about ten, And Daryl, how about
you at home?
Speaker 2 (15:55):
I was never introduced to broccoli. It was all peas
and kara, some green beans.
Speaker 3 (16:01):
Corny wow, can probably probably.
Speaker 2 (16:05):
Yeah. I didn't know asparagus, and I didn't know hart chokes.
I didn't know Brussels sprouts and broccoli and cauliflower. Wow,
nothing of it. Yeah.
Speaker 1 (16:15):
I my my mom gray gray broccoli and gray Brussels
sprouts and couldn't understand why I didn't like it.
Speaker 3 (16:25):
You're right, exactly right, and.
Speaker 1 (16:29):
I'm not a fan today of broccoli still, but if
it's roasted with a lot of garlic, I can I
can tolerate it. And by the way, some vinegar on
it as well.
Speaker 3 (16:43):
Oh, perfect, well, that'll aid in breaking it down, because
broccoli is sometimes a little tough to break it down.
So if you put some vinegar with it, that will
stimulate it to be digested better.
Speaker 1 (16:53):
Ah, got it, And I use I use a bosamic vinegar.
Is that okay?
Speaker 3 (16:59):
Perfect?
Speaker 1 (17:00):
Good? Are we learning how to cook better?
Speaker 3 (17:07):
I mean, I mean, I think COVID forced the hand
tell a lot of people. However, there's just so many
choices out there that you know, I do find that
very many young people are not familiar in the kitchen.
And you know, things that we were learning, you know,
standing shoulders to shoulder with our grandparents and our moms,
(17:29):
and you know, all the different tools and things that
you needed to know in the kitchen. I think that
that's gotten lost. And thus, you know, fast food restaurants
are thriving, and you know, there's restaurants in every single town,
and you know, it is a crime that our kids
are given McDonald's and weird food to go and then
participate in sports.
Speaker 1 (17:50):
Can can you eat a McDonald's once in a while?
Speaker 3 (17:55):
I think everything could be once in a while. I
just think that, you know, it's used as an excuse.
I think that the marketing has been so good that,
you know, parents don't think their kids are happy unless
they go there once a week, and you know the
kids are feeling the same way. So it's really it's
a marketing ploy to make us all feel left out
if we're not having fast foods often?
Speaker 1 (18:16):
Have you? Did you give happy meals to your kids?
Speaker 3 (18:21):
No? We told her, honest goodness, we've told her that
bad kids ate McDonald's and that was the punishment.
Speaker 2 (18:28):
Oh yeah, nine.
Speaker 3 (18:34):
Now she's never had a McDonald's hanburger. She's admitted she's
had some of the French fries, but she's not a
fast food eater because we didn't. We didn't utilize it.
You know, maybe on a vacation we did, but it
wasn't the norm.
Speaker 1 (18:46):
How old is she? She's twenty nine, and wow, I
think that's terrific. What you know as as a parent,
and you get frustrated because you've got so many things
to do. It's easy to do fast food. But I
think it's also easy to make dinners that are healthy
(19:11):
or nutritious.
Speaker 3 (19:12):
I think it's simply where you put your mindset, because
it doesn't take that much longer to you know, hard
boil some eggs if you're in a hurry, and give
those to the kids before they go to soccer if
they need a snack prior. And you know, if you
want a meal to cook for a couple of hours
on Sunday, You've got you know, a lot of meals
that you could just go into a piece of you know,
tup aware and grab it for the rest of the day.
(19:35):
And heck, I'm the Queen of the twenty minute meal.
And they aren't elaborate, they're very to these basic but
I'm talking from you know, the time I start in
the kitchen to the time that it's served. It's twenty minutes,
you know a fast food restaurant. Is it really gaining
me that much more time of my time? That's so
precious that I couldn't give fifteen more minutes to cooking?
Speaker 1 (19:57):
Yeah, what about eating? You know? With the heat and
I think that we're going to have a hot winter,
that's my prediction, okay, or at least through October that
the that it's going to heat up, and at least
here in southern California. What should we be eating? I
(20:21):
mean salads. I always make homeade dressings, no bottled stuff.
What else should we be doing?
Speaker 3 (20:31):
Things that are easy on digestion. So you know, broths
are good if you want to do a smoothie, not
you know, heavy fruit, but you know, put some other
things in there that are good for you that's already
broken down, fish and chicken that are easily digested, not.
Speaker 1 (20:46):
In the smoothie.
Speaker 3 (20:48):
Yeah, correct, that we've moved away from the smoothie, but true, yes.
And you know, any type of vegetables that you eat,
if you do cook them slightly, it does break down
the cell wall. It makes it easier to digest. If
you're going to eat salads, just keep in mind that
you want the protein first, so you don't want to
overwhelm your body with a salad, have all the complicated
(21:10):
raw vegetables to break down, and then throw a steak
in on top of it. So eat your steak, have
a small salad, have some steamed cooked vegetables, and you know,
maybe some fruit for dessert, and you've done yourself a favor.
You're not eating heavy carbs, you're not eating over quantity
of you know, complicated foods, and you know it's all
(21:31):
fresh and easy to absorb.
Speaker 1 (21:33):
And what about grilling is that you know, there have
been it's become very controversial.
Speaker 3 (21:41):
I love it, you know what, I'm not even going
to jump on it because I love grilled food, whether
it's on charcoals or if it's on the open flame,
or if it's you know, a gas grill. So the
fact is that you're eating some good old protein on
the grill and it's fresh. Let's just call yourself doing
a really good job.
Speaker 1 (22:00):
And maybe at the same time limit.
Speaker 3 (22:03):
That correct you know, especially the red meat is I'm
all for it. It's just if you have any digestive problems,
it's harder to break it down. So, you know, taking
something like the absorbed digestive enzyme that aids and people
breaking down their proteins, their you know, vegetables and all
(22:24):
the other things that they're eating. If you're eating a
big thing of pasta and bread and then sell it
and I don't know, throw something else a dessert in there,
you know, Okay, you're going to do that on occasion,
but for sure take the high quality digestive enzymes because
that will aid you in breaking down all those foods
and help to push the toxins out absorbed.
Speaker 1 (22:45):
Is that available online?
Speaker 3 (22:48):
Yes, it is that. You can go to Nature's Sources
dot com and you can read about the absorbite. It
comes in a number of different forms, and they also
have the ability to get free samples on the website,
so you can either do twenty percent off your order
if you love it, and three samples. But check it
out because when taken with the meal, whether you're a
(23:09):
kid or elderly, and a lot of my patients give
it to their dogs. It aids in getting more bang
for your buck every time you're putting food on your plate.
Speaker 1 (23:17):
And that's Nature Sources.
Speaker 3 (23:21):
Nature's Sources done, Naturessources dot com.
Speaker 1 (23:25):
Doctor Julie, thank you very much for your time. Did
a lot of great information and look forward to talking
with you again.
Speaker 3 (23:34):
Thanks guys, happy to be here.
Speaker 1 (23:36):
Great hold on. I'm Mark Allen along with the insane Dewayne.
Hey Daryl, it's great to see you. I mean it
as well, you know, physically see you, not digitally see
you right. Thank you very much. I really appreciate everything
you do and have done for years, and thank you
(23:57):
at home for tuning in and uh listening. Have a
great week, everybody, have a good week, and most importantly,
have a healthy week. We'll see you next time.
Speaker 4 (24:07):
Bye bye for now.
Late Night Health continues. I'm Mark Allen along with the
insane Daryl Wayne. We returned to Florida, this time to
Clearwater and we're going to be speaking with doctor Julie Gatza.
Speaker 2 (00:23):
She is a.
Speaker 1 (00:25):
Chiropracer and has all kinds of different things that she
talks about, nutrition, the nervous system, alternative therapies, and has
a common sense approach to health education. Doctor Julie, welcome
to Late Night Health.
Speaker 3 (00:42):
Well, thanks for having me on.
Speaker 1 (00:44):
You know it's getting We've had a relatively cool summer
here in southern California. I think it'll be about eighty
four degrees where Darryl and I are in Ventura County, California,
and it's so it's not hot. However, I have noticed
that in the next couple of days it's going to
start heating up. Should we eat differently when it's hot
(01:09):
than when it's cooler.
Speaker 3 (01:11):
Absolutely, Your digestive system is the most important area of
the body. It could always be working very efficiently because
it's how you actually get all the nutrition that you
should be getting from the foods that you eat. However,
when you're under stress, whether it be heat or not
sleeping enough, or your broke your ankle or you've just
(01:31):
had a fight. The digestive system is the one that's
the least important under stress, so it's going to go quiet.
It's not going to be as efficient. And that's not
the time that you want to eat for comfort and
eat the gallon of ice cream and the huge pasta
meal and you know, the larger than life steak. Your
digestive system can't take it. It won't be making enough enzymes
(01:54):
to break down that food. And now it will be
stressful to your system, cause a bad mood, gas, bloating
and ingestion, constipation, diarrhea, acid reflex and all those are
signs that something's not right digestively.
Speaker 1 (02:08):
You just set a fight. So the stress of arguing
with a spouse a friend can set off your gut.
Speaker 3 (02:18):
Yes it can. So you know, people get stomach aches
or you know they're feeling lousy afterwards, or they're fatigued,
and you know that's not the time that you want
to overload it. So any type of stress, you want
to chill out on what you're putting into the body
and make it easy food so that you can break
it down.
Speaker 1 (02:36):
During the summer, you know, we want to be outside,
and of course then their skin cancer wars as well.
But you know, we want to grill. We barbecue ribs, steaks, burgers,
hot dogs, a chicken. Are these things that during the
hot time we should avoid, maybe barbecue in winter.
Speaker 3 (03:01):
Well, I'm always a huge proponent of of eating protein.
It's the food that we need the most. It's the
one that our cells, you know, respond to the best.
And so I'm not a problem with you eating the protein.
It's just maybe the amounts and if you have a choice,
you know, chicken and fish on the grails, some shrimp
on the grill. Those are a little easier foods if
(03:21):
it's super hot, if it's the end of the day
and you're winding down and you're not you know, just
dripping buckets of sweat. Great, have the steak, have the
pork chops, have the ribs, Just don't eat the whole thing.
You want to eat enough that you've got a good
protein in your body, and then you want to move
over to vegetables. Cooked is always good because it breaks
down the cell wall, so it's a little easier to digest.
(03:44):
If you're gonna have salads and you know, bean cashules
and things like that anything that's fermented in Vinegary is
better off for you and just don't overwhelm your system.
Speaker 1 (03:55):
I love fermented foods. We're going to do something on that,
I think in the next few weeks. The what about
meat you mentioned? Well, between the three of two of us,
we've mentioned chicken, pork, and beef. Okay? Are these okay?
(04:20):
Should we look for special kinds? For example, I try
to buy organic beef or organic chicken, as well as
organic vegetables.
Speaker 3 (04:32):
I mean, I think it's terrific. You know, I've never
insisted that my patients have to do that to get
themselves healthy, because I didn't want to put that stress
around their finances and you know, mental state as far
as what they could and couldn't have. However, we all
know the food in this country is nowhere near what
it was even twenty years ago, much less than seventies.
(04:52):
So you know, the amount of pesticides and antibiotics and
weird stuff that's being done to it certainly is going
to affect us physically because we're not going to be
getting the nutrients that we would have from clean food.
So whenever you can and have the ability to afford it, yes,
do organic. It's certainly not going to be barraged with
the pesticides, you know. But the other aspect is organic
(05:14):
doesn't necessarily mean they put the nutrients back into the soil.
So it's a little bit of a catch twenty two sometimes.
Speaker 1 (05:23):
And that brings up the use of supplementation supplements, vitamins,
because our food supply is not as good as it was,
as you said, twenty years ago. We're in the seventies,
which is how many years ago, forty fifty, Oh, my gosh,
(05:46):
that's scary. We should even one hundred years ago. I
think that our food supply probably was even better back
then before they right before they did all those invented
all these chemicals that hopefully are being taken out of
our food, like food additives, preservatives, artificial colors, things like that.
(06:10):
What about supplements should we I.
Speaker 3 (06:14):
Mean, I certainly have given you know, lots and lots
of supplements to my patients over the years, depending on
what it was as far as their deficiencies and what
they needed that extra support with. You know, we're talking
about digestion. And I would say that the most important
supplement that I've given to patients over the years is
a high quality digestive enzyme. And the reason being is
(06:36):
if you're going to be eating food, and you know,
buying the food, paying for the food, preparing the food,
making it for yourself your family, you do want to
get the most nutrients that you can from that meal.
Everyone thinks it's all about taste, Well that's just great. However,
the reason that we're eating is to get nutrition from
the meal. So I use a high quality digestive enzyme
(07:00):
called ABSORBED that I twist every one of my patients
to take, and I do personally myself because I think
it's more important than taking a multi vitamin. I love them.
You know, multivitamin has a lot of things thrown into them.
You really not certain if you're getting them into the
bloodstream and then you know, carrying it to the rest
of the body. But when you're taking you know, something
like the absorbed, you are breaking down the proteins. You
(07:22):
are breaking down the carbohydrates and the vegetables and even
the dairy products. So we're getting the most bang we
can for our buck each meal.
Speaker 1 (07:32):
What about vitamin D. We have a shortage, an epidemic
of lack of vitamin D because you know, we go outside,
and what will we do? We slather ourselves with sun blocks,
which also block the production of vitamin D. What do
(07:54):
you think?
Speaker 3 (07:55):
I think that anytime that you can get into the
sun for twenty minutes, it's really benefit to yourself. If
you can't do that, then you do need to sell
ponment with once again a high quality vitamin D. And
you know it's not always just basic vitamin D. There's
you know, companies that you know wrap them with other
things that even make them more absorbable. So do a
little research on it and check it out. But you know,
(08:17):
we could sit here and name every one of the
nutrients that we are missing because we are, and you know,
make a huge five hour show of each one of them.
It's just, you know, how are we trying to get
the most nutrients we can? You know that's where good
choices with food come in.
Speaker 1 (08:35):
We just have a moment or so before our break
and then we'll come back and continue. So I'm going
to ask you a personal question. What's on the What's
what are you having for dinner tonight?
Speaker 3 (08:49):
I'm having fish green beans, I see them with some
clothes of garlic and I'll probably make a salad tonight,
and I do those always with homemade dressing, so ill
used vinegar, oil, regano, salt, pepper, and maybe a little
Dijon mustard.
Speaker 1 (09:07):
Oh that sounds good. We'll be there at six, right, perfect, Okay,
what kind of fish I should ask.
Speaker 3 (09:14):
That I have some? I think it's trout that was
caught in New Orleans, so in the marsh areas. Yeah.
Speaker 1 (09:22):
Oh cool?
Speaker 3 (09:23):
So it's wild, yes, wild.
Speaker 1 (09:25):
Wild, which is hard to find. Uh, wild wild trout?
Speaker 4 (09:30):
All right.
Speaker 1 (09:30):
Our guest is doctor Julie Gotcha, and she's a chiropractor
based in Clearwater, Florida. Do you have a website?
Speaker 3 (09:41):
We do. It's Florida Wellness Institute dot com. Spell that, oh,
Florida Wellness Institute. Do you want me to spell?
Speaker 5 (09:51):
Got it?
Speaker 3 (09:52):
No?
Speaker 1 (09:52):
Now, I got it? Florida Wellness Institute dot com. I
got it. I went to school in LA. I'm a
good speller. I'm Mark Allen, along with the insane Daryl Wayne.
Doctor Julie Goetza will be back with us in just
a couple of moments. Don't go away. Late Night Help
(10:18):
is proud of our partnership with the EBC, the Evolutionary
Business Council check them out at ebcouncil dot com.
Speaker 4 (10:28):
You're listening to Late Night Help with Mark Allen. The
show continues in a moment.
Speaker 1 (10:37):
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(10:59):
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Not hearing is frustrating for you and your family. I
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Bright here now for a free hearing exam a one
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There's no obligation. Call now three two three four to
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Speaker 4 (11:38):
If you're listening to Late Night Health right now, you're
part of the growing target of baby boomers.
Speaker 2 (11:42):
Worth serving. Hi.
Speaker 4 (11:43):
I'm Darryl Wayne, producer of Late Night Health, inviting you
to join the Late Night Health family. If you have
any business targeting the growing boomer market, Late Night Health
is the ideal advertising vehicle for you. From vitamins to insurance,
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This vibrant demographic has expendable income to fight aging, purchase travel,
(12:07):
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(12:29):
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Speaker 1 (13:07):
It's time to tackle a tough topic, one that affects
us all. We're talking about sexism in the workplace. The
award winning Identifying the Elephant in the Room series is
back and ready to tackle some complicated communications issues again.
This spring, we're focusing on critical communication strategies in the
face of sexism. Join us as we hear from professionals
(13:29):
in the natural products industry who have valuable career lessons
to share and real world experience to discuss from all
sides of the elephant. It's time to have an honest
and open conversation about the impact of sexism in the
workplace and how we can make it better for everyone.
Identifying the Elephant in the Room. Series starts March sixteenth.
(13:51):
Register today at nisibox dot vfares dot com. That's I
ni ci vox dot fai rs dot com and join
the conversation to be part of the solution. Today, Night
Health continues, I'm Mark Allen along with the insane Dear
(14:11):
Ol Wayne. We're speaking with doctor Juliet Gatza. She is
a chiropractor. I can't believe that she's had thirty years
plus of clinical practice in which she's worked with thousands
of patients. She works with people on the understanding their
(14:32):
nervous system, nutrition, alternative therapies, all kinds of things. We're
talking about food right now and supplements. Do you think
that most Americans understand that our food supply is not
as good as it once was.
Speaker 3 (14:54):
I think that the word is getting out a bit
more at this point, but I still think it's unreal.
I think that you know that beautiful head of broccoli
that's green, that looks, you know, wonderful in the store,
or those apples, it's weird to be fooled the fact
that that doesn't have the nutrients that it used to have.
I mean, I was an apple connoisseur. Growing up, it's
(15:15):
my favorite fruit. And I used to go in the garage,
and you know, my girlfriend and I eat eight apples
in a sitting because they were so good. No kid
in the right mind would eat eight apples in a sitting.
Now they don't taste as good. Those nutrients aren't, you know,
being put back into the soil. So we have these
things that look beautiful, but they don't have much to them.
Speaker 1 (15:34):
When you were growing up, Oh, when you were growing up,
did and I'll ask this to Daryl too, did your
mother make cook broccoli until it was gray?
Speaker 3 (15:45):
Yes, yes she did. I started cooking early, though, so
I stopped that insanity.
Speaker 1 (15:51):
Oh when I was about ten, And Daryl, how about
you at home?
Speaker 2 (15:55):
I was never introduced to broccoli. It was all peas
and kara, some green beans.
Speaker 3 (16:01):
Corny wow, can probably probably.
Speaker 2 (16:05):
Yeah. I didn't know asparagus, and I didn't know hart chokes.
I didn't know Brussels sprouts and broccoli and cauliflower. Wow,
nothing of it. Yeah.
Speaker 1 (16:15):
I my my mom gray gray broccoli and gray Brussels
sprouts and couldn't understand why I didn't like it.
Speaker 3 (16:25):
You're right, exactly right, and.
Speaker 1 (16:29):
I'm not a fan today of broccoli still, but if
it's roasted with a lot of garlic, I can I
can tolerate it. And by the way, some vinegar on
it as well.
Speaker 3 (16:43):
Oh, perfect, well, that'll aid in breaking it down, because
broccoli is sometimes a little tough to break it down.
So if you put some vinegar with it, that will
stimulate it to be digested better.
Speaker 1 (16:53):
Ah, got it, And I use I use a bosamic vinegar.
Is that okay?
Speaker 3 (16:59):
Perfect?
Speaker 1 (17:00):
Good? Are we learning how to cook better?
Speaker 3 (17:07):
I mean, I mean, I think COVID forced the hand
tell a lot of people. However, there's just so many
choices out there that you know, I do find that
very many young people are not familiar in the kitchen.
And you know, things that we were learning, you know,
standing shoulders to shoulder with our grandparents and our moms,
(17:29):
and you know, all the different tools and things that
you needed to know in the kitchen. I think that
that's gotten lost. And thus, you know, fast food restaurants
are thriving, and you know, there's restaurants in every single town,
and you know, it is a crime that our kids
are given McDonald's and weird food to go and then
participate in sports.
Speaker 1 (17:50):
Can can you eat a McDonald's once in a while?
Speaker 3 (17:55):
I think everything could be once in a while. I
just think that, you know, it's used as an excuse.
I think that the marketing has been so good that,
you know, parents don't think their kids are happy unless
they go there once a week, and you know the
kids are feeling the same way. So it's really it's
a marketing ploy to make us all feel left out
if we're not having fast foods often?
Speaker 1 (18:16):
Have you? Did you give happy meals to your kids?
Speaker 3 (18:21):
No? We told her, honest goodness, we've told her that
bad kids ate McDonald's and that was the punishment.
Speaker 2 (18:28):
Oh yeah, nine.
Speaker 3 (18:34):
Now she's never had a McDonald's hanburger. She's admitted she's
had some of the French fries, but she's not a
fast food eater because we didn't. We didn't utilize it.
You know, maybe on a vacation we did, but it
wasn't the norm.
Speaker 1 (18:46):
How old is she? She's twenty nine, and wow, I
think that's terrific. What you know as as a parent,
and you get frustrated because you've got so many things
to do. It's easy to do fast food. But I
think it's also easy to make dinners that are healthy
(19:11):
or nutritious.
Speaker 3 (19:12):
I think it's simply where you put your mindset, because
it doesn't take that much longer to you know, hard
boil some eggs if you're in a hurry, and give
those to the kids before they go to soccer if
they need a snack prior. And you know, if you
want a meal to cook for a couple of hours
on Sunday, You've got you know, a lot of meals
that you could just go into a piece of you know,
tup aware and grab it for the rest of the day.
(19:35):
And heck, I'm the Queen of the twenty minute meal.
And they aren't elaborate, they're very to these basic but
I'm talking from you know, the time I start in
the kitchen to the time that it's served. It's twenty minutes,
you know a fast food restaurant. Is it really gaining
me that much more time of my time? That's so
precious that I couldn't give fifteen more minutes to cooking?
Speaker 1 (19:57):
Yeah, what about eating? You know? With the heat and
I think that we're going to have a hot winter,
that's my prediction, okay, or at least through October that
the that it's going to heat up, and at least
here in southern California. What should we be eating? I
(20:21):
mean salads. I always make homeade dressings, no bottled stuff.
What else should we be doing?
Speaker 3 (20:31):
Things that are easy on digestion. So you know, broths
are good if you want to do a smoothie, not
you know, heavy fruit, but you know, put some other
things in there that are good for you that's already
broken down, fish and chicken that are easily digested, not.
Speaker 1 (20:46):
In the smoothie.
Speaker 3 (20:48):
Yeah, correct, that we've moved away from the smoothie, but true, yes.
And you know, any type of vegetables that you eat,
if you do cook them slightly, it does break down
the cell wall. It makes it easier to digest. If
you're going to eat salads, just keep in mind that
you want the protein first, so you don't want to
overwhelm your body with a salad, have all the complicated
(21:10):
raw vegetables to break down, and then throw a steak
in on top of it. So eat your steak, have
a small salad, have some steamed cooked vegetables, and you know,
maybe some fruit for dessert, and you've done yourself a favor.
You're not eating heavy carbs, you're not eating over quantity
of you know, complicated foods, and you know it's all
(21:31):
fresh and easy to absorb.
Speaker 1 (21:33):
And what about grilling is that you know, there have
been it's become very controversial.
Speaker 3 (21:41):
I love it, you know what, I'm not even going
to jump on it because I love grilled food, whether
it's on charcoals or if it's on the open flame,
or if it's you know, a gas grill. So the
fact is that you're eating some good old protein on
the grill and it's fresh. Let's just call yourself doing
a really good job.
Speaker 1 (22:00):
And maybe at the same time limit.
Speaker 3 (22:03):
That correct you know, especially the red meat is I'm
all for it. It's just if you have any digestive problems,
it's harder to break it down. So, you know, taking
something like the absorbed digestive enzyme that aids and people
breaking down their proteins, their you know, vegetables and all
(22:24):
the other things that they're eating. If you're eating a
big thing of pasta and bread and then sell it
and I don't know, throw something else a dessert in there,
you know, Okay, you're going to do that on occasion,
but for sure take the high quality digestive enzymes because
that will aid you in breaking down all those foods
and help to push the toxins out absorbed.
Speaker 1 (22:45):
Is that available online?
Speaker 3 (22:48):
Yes, it is that. You can go to Nature's Sources
dot com and you can read about the absorbite. It
comes in a number of different forms, and they also
have the ability to get free samples on the website,
so you can either do twenty percent off your order
if you love it, and three samples. But check it
out because when taken with the meal, whether you're a
(23:09):
kid or elderly, and a lot of my patients give
it to their dogs. It aids in getting more bang
for your buck every time you're putting food on your plate.
Speaker 1 (23:17):
And that's Nature Sources.
Speaker 3 (23:21):
Nature's Sources done, Naturessources dot com.
Speaker 1 (23:25):
Doctor Julie, thank you very much for your time. Did
a lot of great information and look forward to talking
with you again.
Speaker 3 (23:34):
Thanks guys, happy to be here.
Speaker 1 (23:36):
Great hold on. I'm Mark Allen along with the insane Dewayne.
Hey Daryl, it's great to see you. I mean it
as well, you know, physically see you, not digitally see
you right. Thank you very much. I really appreciate everything
you do and have done for years, and thank you
(23:57):
at home for tuning in and uh listening. Have a
great week, everybody, have a good week, and most importantly,
have a healthy week. We'll see you next time.
Speaker 4 (24:07):
Bye bye for now.
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