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Healthy Foods that Can Actually Harm You with Guest Dr. Steven Gundry

[Music] hey welcome back to the urban month dr. Pedram shojai hanging out in studio lots of things in the news lately about medicines that we could take that might possibly be increasing our chance of heart disease whether it’s advil aspirin and all that so it is happening right now is trending in the news and my guest today is dr. Stephen Gundry who’s a medical doctor a heart surgeon who is predominantly talking about how you can avoid chronic disease and he’s doing a lot of work with autoimmune disease right now in his clinical practices in Palm Springs in Santa Barbara California and he’s just one of these go-to guys who knows what he’s talking about in this you know talking some real sense out there so I’m happy to have them on the show doc welcome hey thanks for having me pleasure yeah thanks for doing the work that you do you know it’s there’s a lot of work to be done in heart surgery but I think you know the bigger work is in preventing heart surgery right yeah I absolutely agree that’s why I pretty much resigned as chairman and professor of cardiothoracic surgery at Loma Linda University seventeen years ago when I found that could reverse people’s heart disease by teaching them how to eat and that was a was a bad day for me because you could make a lot of money as art surgeon and not so much in teaching people how to eat but it was the best day that ever happened to me yeah because I can watch people take control of their health yeah what a yeah what an inconvenient pay cut right doing the right thing yeah it’s tough it’s it’s tough the money is in sick care the money is and interventions big interventions expensive interventions and so you know talking about eating plants and and you know going for walks and all the stuff that doesn’t cost any money you know that’s not that’s not the most popular message but it should be yeah you know auditioning a few years ago I was consulted by several businesses in the Michigan Michigan area a very large City and they wanted me to come in and teach their employees how to eat nice oh well you know you’ve got a very famous medical center there in town and you know to the University and why don’t you work with them they said well yeah we’ve gone and met with them and their response was look we’re we’re in the sick care business and being in the health care business even though it says health you know sciences university is exactly opposite of what our mission is and if we work with you then we lose business and this is a true story so unfortunately that’s how we’re structured yeah I remember in my 20s getting to sit at the table with a bunch of hospital CEOs and ask the guy how he was doing he said terrible I needed to rain or something around here and he some people fall off the roof because businesses business is slow and and I just it basically shuttered me to realize that you know we would be wishing ill-will upon humanity to you know keep the business of health care alive and so you know there is a real paradigm shift that we’re standing in right now and we understand a lot of things that you know we didn’t then and you’ve been you know you’re out there you get a book I think I saw you on the New York Times bestseller list yes yeah just the landed on the New York Times bestseller number two in the nation the plant paradox and the plant paradox just came out got dr.

Oz you got Terry walls who I know Tony Robbins you got some good endorsements and so you’ve been around the block and people are paying attention to what you’re saying which is fantastic one of the things that you that you’re doing with your work that’s interesting to me is really kind of calling out some of these supposed healthy foods because I think a lot of people go through the halfway house of you know the the crappy stuff before they end up realizing what they should actually be eating so I’d love to get into that yeah so one of the things that got me very interested that I had a major Yale University as an undergraduate in human evolutionary biology where I basically defended a thesis that you could have manipulated great apes food supply changes in bar and predict you end up with a human and I actually got an honors for my tsys and long story short when I started doing this I actually went back to my original research to investigate foods that we were actually evolutionary adapted to and one of the things that’s really happened to us really in the last 10,000 years and more importantly in the last 500 years is the foods that were adapted to and our genetic adaptation and more importantly the microbiome the bugs that live in our gut are adapted to we come from tree living animals and we ate leaves and we ate a lot of tubers and quite frankly we ate a lot of shellfish but that’s a whole different story we’re not designed to eat grasses or the grains of grasses were not designed to eat beans they’re lethal unless they’re cooked properly has our grains rats are designed to eat these things grazing animals are designed to eat these things and they have a completely different stomach system and a completely different microbiome system so what I what I found was that if we eliminate modern foods many of which are considered healthy that we can actually restore the functioning and communication between the gut and the rest of our cells so 10,000 years ago none of us ate grains or beans those are two of the biggest lethal things in our modern diet but one of the fascinating things is we forget that all of us in America are not from America we’re from Europe we’re from Asia and we’re from Africa so that means none of us were exposed to an American plant until 500 years ago when Columbus started trade and getting to know a new lectin of protein in plants that plants defend themselves in 500 years is like speed dating and evolution and I kind of laugh at some of the paleo colleagues who think that our African ancestors ate tomatoes tomatoes are American nightshade and none of us ate a tomato until five hundred years ago in fact the nightshade family potatoes eggplant tomatoes peppers and goji berries are modern foods and traditional cultures have dealt with these the Italians and French peel and D see their tomatoes because the peels and the seeds have the lectins the southwest american indians actually roast their chilies peel them and then deseed them before they grind them into chili powder or eat them as chili and one of the things I ask my patients to do is open a can of green chilies and look for the peels and seeds and they’ll notice they’re gone because traditional cultures have known how to deal with the lectins in these plants the squash family are American plants cucumbers of Keeney’s pumpkins and the peels and seeds have a lot of lectins sunflower seeds are a real mischief-maker they’re an American plant pumpkin seeds or mischief-maker chia seeds my good friend Loren Cordain sent me a few papers a couple years ago showing the chia seeds promote inflammation in humans and our perennial favorites peanuts and cashews these of course are not nuts they’re beans they’re in the legumes family and 94% of humans carry a preformed antibody to the lectins and peanuts in fact as a heart surgeon one of the best ways to produce heart disease in a rhesus monkey our cousin is to give them peanut oil and the lectin and the peanut oil causes heart disease if you take the lectin out of the peanut oil and give the rhesus monkeys peanut oil without lectin they don’t get our disease and the other thing i like to get on my high horse about is whole grains I know look gluten is a big fad right now and I take care of a lot of people who have celiac disease but most people who think they are reacting to gluten are actually reacting to a much nastier lectin called wheat germ agglutinin and it’s abbreviated WGA and the other best way to produce heart disease in an animal model is to give them wheat germ agglutinin so wheat germ produces our disease and it’s so healthy and it’s no wonder that for 10,000 years we’ve been trying to make bread white and only the poor people got the brown bread and it’s no wonder that four billion people who use rice as their staple go to the trouble of eating white rice taking the haul off the brown rice it’s because traditionally we’ve been getting rid of the halls on seeds which contain the most of the lectins so that’s what I do so going back to this is fascinating because it’s you know wrapping around this paleo argument with a lot more intelligence so when when we started to realize this so so let’s just say you know the Hopi Indians start peeling their their peppers and defeating them how do they know this traditionally and is getting passed down are they watching anecdotally are they watching for symptoms and people like how’s this passed down in that kind of lineage yeah I think it was passed down in stories and I think people noticed what was happening to them I’m for instance 10,000 years ago at the dawn of Agriculture the average human stood six feet tall men and women and our brain was actually 15% bigger than it is today and everybody says well we were little bitty people and now we’re getting bigger well in fact that’s not true from the skeletal evidence what happened at the dawn of Agriculture is that we shrunk about a foot and a half in 2,000 years from eating grains and beans and it’s really only been in the last hundred years we’ve had this tremendous growth spurt in fact traditional Asians up until the last generation have been very small because Asians traditionally eat a much higher plant-based diet than Western Europeans and they’re the plant compounds have actually stunted their growth oh yeah right we’re so so white rice brown rice just being one of those in the family but you’re talking about plant compounds that are newer the 500 years or newer ones the build elect ins that we have less ability to process or stuff that kind of crosses over into both yeah it crosses over into both but we’ve you know the the idea that you know an Italian would eat whole whole-wheat pasta is just you know a travesty they’ve been throwing the hall away for as long as they’ve been using wheat same way of the French the French don’t have you know what whole-wheat baguette see white baguettes and they don’t eat whole wheat croissants the white bread croissants and it’s because I think cultures have figured out that when they eat like the whole grain or these other things they feel worse so I mean for instance the Italians refused to eat peppers I mean up peppers tomatoes for 200 years after their native son brought them back because they thought they were toxic and they were actually right okay we’re right on and I mean I’ve my mother my mother’s mother was French and my grandmother taught my mother her to always peel and ec tomatoes before she sliced them and it actually wasn’t until I went away to Yale that I ever had a sliced tomato appeals and seeds and I thought it was the oddest thing I’ve ever seen and by the time you’re old enough to recognize that who knows whether it’s you know the bills you’re worrying about the you know the hangover from last weekend or whatever that’s making you feel a little off right right it’s subtle yeah these are very subtle things although in my book I talk about a group of people who I call my Canaries who who really minute minut exposure to lectin containing compounds or foods sets them off whether it’s with asthma whether it’s with migraines I’ll give you a wonderful example of a lady who’s in the book who’s originally from Lima Peru and she moved to LA when she was 40 for a job and she decided to continue to try to eat her traditional Peruvian diet which contained a lot of quinoa and she did and she got really horrible IBS and a friend of a friend sent her out to me in Palm Springs and I started to talk to her about kheema about how the Incas had detoxification processes to get the lectins out of quinoa how they fermented it and her eyes got really wide and she says oh my gosh my mother told me you can’t eat quinoa without pressure cooking at first because it’s so toxic and I didn’t believe her I thought it was an old wives tale so when I came into LA I’ve been eating quinoa just cook and my mother actually arrived three weeks ago and bought me a pressure cooker and said you stupid girl you know didn’t you learn anything so I she said my mother was right and I said call me in a month and let me know and she did and sure enough once she started pressure cooking her quinoa all of her symptoms went away amazing amazing it’s you know the your book it’s called the plant paradox which is perfect because you know there’s so much advice that we’ve been given about quinoa amaranth all these ancient grains I mean the older the sexier right and and so you take the baby with the bathwater and you have no idea what’s happening here that’s exactly right you know there are a couple of grains and speaking of ancient grains almost all grains have halls and the hall actually contains the lectin and it’s the defense system of the plant to protect its babies from being eaten and millet and sorghum don’t have halls so in my book if you’re going to rains millet and sorghum are your go-to grains what about Esther een like white rice or something like that is white rice yeah later were correct good right white rice if you’re going to eat a traditional grain it’s by far the safest but what I do is I ask people to get white bus body rice from India and it’s actually the highest resistant starch of the Rice’s and then cook it and then cool it put it in the refrigerator and then reheat it and just the process of cooling it really activates the resistance starch of white rice even better interesting interesting so you’re having people have to unlearn a lot of things that they thought they knew which is never an easy job no no but I’m assuming the real the real sword that you have here that you draw and charge with is the fact that you know they run on faith they listen to you for a minute and also and they’re feeling a hell of a lot better so you’ve got their attention yeah not only that but when I started my practice I had the luxury of having some relationships with some very sophisticated labs that I used when I was a university researcher on transplant immunology so every three months we send hosts of labs up to the Bay Area to Richmond Virginia to Texas and we can look at inflammatory cytokines and we can look at other markers of inflammation and it’s shocking that about 25% of people who just visit me for any particular reason have markers of lectin intolerance and I’ve published this data I presented it at the American Heart Association and if we take these foods away from them we can actually show them in their labs that all these markers of inflammation and of inflammatory cytokines have completely dropped to normal and that I’ve also written a paper where we reintroduce these foods to people either on purpose or book quite by accident and their info markers go up so there’s there’s actually deep published science behind this it’s not just feeling better although that’s the obvious consequence sure as hell helps so let’s talk about this gluten thing I mean there’s all sorts of sophisticated lab analysis now they’re looking at all the different kind of gluten like compounds and you know just going down this this gluten track trying to figure out which of the gluten family people are allergic to alright so you’re saying that your in your experience it’s oftentimes the lectins and what’s the difference for the layperson gluten get and what is this stuff so gluten is a lectin it’s actually a minor lectin gluten interestingly enough is contained in the endosperm of wheat rye and barley and in almost all my patients who go gluten-free and are eating oats they’re getting gluten in their oats even if they’re certified gluten-free because there’s a cross reacted electon in oats that the key about gluten is it’s on the endosperm it’s in the inside the Hall is the major protected part of grain and so plants actually invest most of the firepower in the hall and that’s where for instance wheat germ agglutinin is and what I found I definitely have people who carry the HLA markers for celiac disease and I have a number of people with celiac disease but most of the people I see with celiac disease had been gluten free and yet all of their inflammation markers are still very high and there’s a beautiful election of several beautiful papers of taking celiac patients having them gluten-free for two years and biopsy there’s Moll bowel again and 83% of these people still have celiac by intestinal biopsy two years after going gluten-free and that’s because most gluten-free foods are actually full of more mischievous lectins than gluten is and I think that’s been a fundamental mistake in all of this gluten-free interest the other the other thing I talk about in the book we actually have bacteria that enjoy eating gluten they digest gluten but if you go gluten-free you these bacteria leave they have nothing to eat and so they actually leave our intestines and then when you re eat gluten expose yourself to gluten you actually have no defense system against gluten the other thing I try to get people to realize is that there are traditional cultures that eat pure gluten the Indonesians their protein of choices is seitan which is pure vital gluten and of course the French and the Italians and most Europeans eat large amounts of gluten in their white bread and white pasta but they don’t have that much gluten issues because two reasons number one they have gluten eating bacteria and number two they don’t have roundup sprayed on their foods and I go into in quite detail how roundup glyphosate actually potentiates gluten sensitivity and that’s been one of the big changes I have number of people in the book who we’ve gotten all kind of cleared up of their autoimmune disease and their IBS and they go home to their native land use an example of woman in Eastern Europe and she was able to eat the breads there without any problems she was able to eat yogurts there from what are called a – cows and she thought she was cured and she came back and began eating the same things in America and immediately her IBS returned or autoimmune disease returned and when we took the American equivalent of what she was eating away from her she was fine so now she eats her traditional foods when she’s in Eastern Europe but you doesn’t come near them when she’s in the United States because our food supply has been so poisoned by what we’ve done brought to you by the people that made Agent Orange yeah glyphosate is a bad deal and I was just on a phone call yesterday actually with some group that’s doing a bunch of research into this and you know there’s very few labs that even test accurately for glyphosate levels so it’s really even hard to know how much your exposure is there was that Swedish study that was kind of fun that came out the family that just ate you know organic for a week and they looked at all their toxins which was interesting but where’s not even geared up to know how bad it is in most people right in fact you know there’s a study is recently released on California wines and there’s actually remarkable amounts of glyphosate in California wines and even some of the organic wines have glyphosate in them which shows how you know it spreads from one vineyard where it’s sprayed and you know happens into an organic vineyard so this is it’s a it’s a huge problem it’s huge goddammit ok so here we are we’re better dressed apes who used to eat you know tree leaves and and the such and so you’re telling me now tomatoes are off the menu quinoa you got to put a bunch of work into rice you got to cool down so you know well you know what the first kind of question comes up for people is ok doc what the hell do I eat right like how do I live now yeah so you’re designed to eat leaves and a lot of fat and quite frankly I think the only purpose of food is to get olive oil into your mouth and if you look at Spanish studies studies of Sardinia and Crete these people consumed a leader of olive oil per week to give your listeners an idea that’s 12 tablespoons a day and a beautiful Spanish study released last year looking at 65 year old people the punchline is the people who use the leader of olive oil per week after five years had better memory than people eating a low-fat Mediterranean diet and the women in that group had a 67% less incidence of breast cancer than the low-fat Mediterranean diet so I have a lot of olive oil eat a lot of leaves eat tubers we’re designed to eat roots things like sweet potatoes things like jicama things like turnips rutabagas the more kind of root vegetables you eat the better these are resistant starches with your gut bugs love use jicama to dip wakka moly believe it or not true guacamole does not have any tomatoes in them and Trader Joe’s makes one Costco has one called holy guacamole which I mentioned in the book so there’s a lot of options for that the other thing is a pressure cooker makes destruction of all lectins except for the gluten molecule a pressure cooker cannot destroy the gluten molecule but it’ll destroy the lectins and beans it will destroy the lectins and tomatoes and peppers and eggplant the modern pressure cooker is not your grandmother’s pressure cooker that exploded and filled the kitchen it’s a one touch device it’s just like a rice cooker and the amazing thing is pressure cookers make anything so fast I mean you can have a wonderful plate of lentils that’s poor olive oil over in about seven minutes and a pressure cooker unexpected okay no nothing needed no soggy no nothing BAM electon so what happens with with denatured like destructed lectins is that a problem or can we just assimilate it once they’re broken up yeah once they’re broken down lectins are very large proteins and they normally actually are kept out of our system by our intact intestinal wall but coming back to your lead story that you let in with our intestinal walls normally as you know one cell thick and these cells are bound together by what are called tight junctions and the surface area of our intestines is the equivalent of a tennis court and so when people are going to watch the French Open or Wimbledon in a few weeks imagine a tennis court that’s inside every one of us and there’s only one cell separating us from everything we swallow so let guns are so big that they can’t be absorbed but what lectins do is actually pry open these tight junctions and then not only do lectins go through but also they’re accompanied by the other evil empire which are pieces of bacteria that are called lipopolysaccharides they’re abbreviated LPS and I don’t swear but in my book I can’t help but calling them little pieces of because that’s actually what they are when these guys get into our bloodstream our immune system actually thinks were under attack by bacteria and we actually thicken our blood and we actually attack the surface of our blood vessels because lectins actually attach to our blood vessels and incite information in fact I’m convinced that most heart disease comes from lectins doing this and if you swallow an Advil or you swallow I want to leave for pain you should know that even a few days of doing this has now been proven in the British in a medical journal published two days ago that you increase your risk of a heart attack by 30 to 50 percent just by taking a leave or Advil for three to four days for pain and it’s because we didn’t know it but drug companies knew that Aleve or Advil is like swallowing a hand grenade and it blows giant holes in the wall of your gut and lectins and these little pieces of go right on trip drug companies knew this we didn’t know it because our gastro scopes didn’t go far enough to see the damage they were doing and was only until we had the pill cameras that we realized what was actually happening oh my goodness so once this happens all of a sudden you have this this barrier and you know the immune system is attacking you get some of the same stuff with the lectins with autoimmunity and these challenges with the immune system saying okay is this friend or foe and then creating antibodies that’s exactly right and it’s called molecular mimicry and one of the fascinating things about plants I’m a big fan of plants I’m also a big plant predator don’t get me wrong but you got to you got to know who you can eat and who you can you you got to know who you can trust so plants have had 400 million years to work out a defense system and we forget that most of our drugs actually began as plant compounds so plants use chemical warfare and one of the clever things plants do is they make the proteins in lectins look to resemble other proteins in our body particularly our vital organs and when lectins get into our system our immune system starts looking for these proteins and they see a protein looks very similar like on our joint the synovial surface or in our thyroid or on our pancreas or quite frankly on our nerves and we attack it thinking it’s electon not wanting to make a mistake we’d rather shoot first and ask questions later so this is molecular mimicry and a plant that as you shoot yourself in the foot so to speak wins because you’re basically a disabled predator and anything that a plant can evolve to ensure its survival and more importantly ensure its babies its seed survivals always wins evolution er so they’ve had 400 years to work this out for a million yeah for a million or a million so for a million years so these proteins that we then denature that we can then assimilate better without the molecular mimicry now we’ve destroyed them great yep we got a nice source of pressure-cooked plant protein what about eating the grazers that are eating the grains the big the big protein question comes in next what are you seeing with with animal meats and how those are affecting us so I grew up in Omaha Nebraska and actually in Milwaukee just above you and you know a couple of meat and cheese capitals of the world and I hate to say it but animal protein is really mischievous to us particularly beef pork and lamb number one all of these animals have been fed grains and beans which are not their natural food and I’ve shown that people who eat even free-range chicken which is not free-range in the least it’s kept in a warehouse and fed organic corn and soybeans will and it will in fact incite an inflammatory response in my patients because chickens are insectivores they’re designed to eat bugs so there’s a big section in the book on if you’re going to eat animal products try to eat wild shellfish or wild fish as your go-to choice but there’s a big part of the book that animal proteins in fact a just quite dramatically and I show some of my research and other research into why this happens and there’s certain amino acids in animal protein that turn on the energy sensing system in ourselves called mTOR and these proteins amino acids are far less prevalent in plants so in the Adventist Health Study and I was professor at Loma Linda the longest-living of the Adventists and the Adventists are one of the Blue Zones the longest living people in the world the longest living of the Adventists are actually vegans and the second longest living are the Adventists vegetarian – who are lacto-ovo vegetarians the next down are the pescetarians and then there’s the real cheating Adventists who eat chicken and the beef and they’re farther down so so this is a unfortunately not good for you plus in the book people will learn about a sugar molecule in beef pork and lamb called neu5gc that input that insights an autoimmune attack on our blood vessels and it also incites cancer cells to protect themselves and it’s fascinating research I was involved in it at Loma Linda and xenotransplantation and my editor at Harper colony in the book because it’s pretty scary stuff yeah I’ll say so okay so then the the question that kind of comes with that is okay what happens with food combining to get enough protein there’s all this kind of you know fuss about getting enough protein you know I spoken with many gorillas and chimpanzees they don’t have to worry about food combining gorillas eat 16 pounds of leaves every day they have more muscle than we will ever have in our imagination horses all they eat is grass they all have more muscle than all and we will ever have all the largest animals on earth are herbivores they just eat grass and leaves and we have to forget we evolved from that system we share 99% of our genes with chimps and gorillas so we’re at our fundamental we’re an herbivore we’re actually a leaf eating there before now do I think we need a lot more fat than gorillas yes but people should realize that a gorilla even though eats all those leaves actually absorbs a 60% fat diet because the bacteria digest the leaves the bacteria actually produce fats and proteins that the grill absorbs so we absorbed plenty by letting our gut back area do the work for us by eating leaves and quality fats like avocados or coconut oil or my favorite olive oil yeah pint in a pint a week and so when we talk about leaves I mean we got romaine lettuce give me more right like what are the leaves that we can get in any of the lettuces any of the Brassica vegetables I’m a huge fan of inulin containing leaves things like radicchio and Belgian endive Jerusalem artichokes are one of my favorite chicory has a lot of inulin eat flowers broccoli and cauliflower are flowers eat artichokes they’re flowers eat shoots asparagus is a great plant eat all of these things we have been eating for millions of years in one form or another and that’s actually what our genes have been designed to interact with and what our gut microbiota have been designed to interact with raw the most cooked or steamed yeah great question so i i’ve done raw food for nine months and had fantastic health quite frankly it’s almost impossible to sustain long term even some of the best of the raw food chefs every introduced some cook food into their diet just because it’s so hard to sustain one of the things we should realize that made us human is fire and there is some interesting evidence out of china that vegetarians who eat a large proportion of their vegetables raw have a higher incidence of parkinson’s disease than vegetarians who eat their food cook and that’s because there’s very good experimental evidence that lectins cause parkinson’s disease so i think we have to have a balance between raw and cooked and we we do have to remember that cooking really enabled us to become the modern human with a smaller gut than a grill fair enough and so what about nutrients what about supplements is there anything that you know you look at the modern diet and everyone’s like well we don’t we don’t have access to that crap anymore the soil is dead whatever whatever how do we supplement yeah that’s very true one of the things that we have to realize is that our ancient ancestors ate and interacted with 250 different plant species on a rotating basis and these plants were all in loam soil there was eight feet deep they had their own microbiome in the soil they had huge amounts of magnesium and trace minerals in the soil and that’s all gone and even my organic patients if you really think that you can duplicate 250 different plant species on a rotating basis I’ve got oceanfront property here in Palm Springs to sell you it can’t be done and I used to think supplements made expensive urine I literally used to tell my patients that but I can tell now from these blood tests whether someone is actually taking a supplement that will actually dilate their blood vessels or eliminate the stickiness on the inside of blood vessels I can tell if they change brands and they’re flabbergasted I go and you’re not did you change brands yeah how’d you know I said well because look see this is doing this now so about last summer I decided after sending people to Costco and Trader Joe’s and please you can go to those places or Amazon I decided to make my own line of supplements and it’s at Gundry MD and I finally found it a company where I could control everything that goes in it no one tells me what to do and so the things that people need to get in their diet supplement lies almost every human being is deficient in vitamin D as in dog vitamin-d there’s no such thing as vitamin D toxicity there’s very strong evidence that from my lab and other people’s labs that most people with autoimmune disease have profound low levels of vitamin D often bare minimum is five thousand international units a day I think everyone should have a vitamin D level of at least seventy preferably a hundred I run nine greater than one hundred and twenty most people with autoimmune disease are sitting in the 20s 30s or 40s secondly we are profoundly deficient fish oil there’s some very good studies in aging now that people who have the highest levels of omega-3 index have the largest brains and the largest areas of memory the hippocampus compared to people who have the least lowest levels of omega-3 they have the most shrunken brains in the smallest areas of memory and this is one where one place where vegans and I take care of a lot of vegans have to understand you cannot make long-chain omega-3 fats from flaxseed oil it’s impossible we do not have the ability to do that take algae based DHA and there is now algae based EPA as well and get your levels up next polyphenols polyphenols are these plant compounds in dark fruits and dark vegetables that do an amazing thing when activated by gut bacteria I’ve written papers on how polyphenols increase the flexibility of blood vessels get polyphenols in your life things like grapeseed extract is cheap things like pycnogenol just to use an example green tea extract has great polyphenols Coffee has great polyphenols and extra dark chocolate try to get above 80% if possible 70% chew on some cocoa nibs green phytochemicals the green things and plants people owning of phytochemicals and plants get a supplement for it but beware of green drinks almost all green drinks have wheatgrass and barley grass and I Got News for You you weren’t designed to eat grass just follow your dog’s example well if you eat grass you’re designed to throw up no and that’s what Ann Wigmore invented wheatgrass to do at her Epocrates Institute was to try to make her patients vomit not a great idea so those are those are the biggies magnesium is so deficient in Americans as a heart surgeon I have to give people two grams of magnesium intravenously every six hours for 48 hours to get their magnesium up we forget that insulin has to have magnesium to work so take a magnesium supplement soak in Epsom salts put the magnesium oil on your skin get magnesium back in your system the other thing that is amazing is we’re seeing a profound iodine deficiency in people who are using sea salt sea salt doesn’t have any iodine and one of the only smart things the federal government ever did was mandate iodine in salt in the early nineteen hundred’s get iodized sea salt or take some iodine drops or do what I do I take spirulina which is an algae it’s cheap you can buy it at Trader Joe’s and it’s a great source of iodine take coffee those are not I look at take a living yeah that’s our few treasure trove of information I learned a lot today I really I’m going to be reading this book this weekend there are a lot of things that you said are very compelling I’ve been in this world for a while look at all those gluten stuff and you know you a lot of these patients don’t get better and there are lots of kind of open-open items in what we know and so I think that part of what you’re talking about here with the lectins and also just really starting to emphasize you know the leaves and the things that we have evolved to eat are huge game changers and you’re seeing it obviously in your clinical practices and so you know how long before people start to feel a difference you know if I were to pull off all lectins and start eating like a gorilla you know a week two weeks three weeks yeah most people notice in a week or two people with autoimmune disease are really leaky gut it’s going to take longer because their microbiome is really pretty screwed up let me give you an example most of the gut healing protocols out there are basically if you’ve got a bunch of oil if you’re out in a boat on the lake and water is coming in through some holes in the bottom of your boat you can bail with a bucket and keep the water out of your boat but if more water comes in you’re going to need a bigger and bigger bucket and most of these got healing excuse me protocols are just bailing water so what I like to do is seal the holes and I want you see they’ll seal the holes you don’t need a bucket anymore and I’m convinced that things like lectins think things like NSAIDs are really the cause of these holes and getting lectins out first and foremost allows you to heal yourself you have a list of all the lectin the high lectin foods in the book yep yep there’s a just say no list and then there’s a just say yes list mummy and then there’s a list of the seven deadly disruptors that have really let lectins on the loose in our body and it’s a pretty fascinating what some of these are yep I love it the book is called the plant paradox doctor dr.

Stephen Gundry only about an hour and a half away from me on the desert here in California I am out there now and again and you know what these times will come pay you a visit and read the book first because there’s a lot of things in here that I need to know and a couple things I just think immediately come to mind with my wife and my mother-in-law we’re having some issue my mother-in-law’s and gluten-free for a while she’s still not resolved and so it’s like okay hold on yes that’s that many of the people exactly who I see they don’t understand you know they’re gluten-free and stuff are still happening yep yep thank you for doing the work that you do thank you for not doing heart surgery and going the the harder road and you know playing the educator it’s a big transition for someone to put in that kind of work so I commend you on the Honorable decision that you made to help more people this way thanks a lot and pleasure I enjoy your work as well and please stop by and see me well they’ll be paying you a visit let me know what you think gets a book read the book I’m going to read the book this weekend and I’m going to start making some changes I’ll report back to you let’s do this together such a Pedram shojai the urban monk I will see [Music]

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