Transcript:

Episode 17: Gluten Myths

Warren Phillips:

Yeah, welcome to Health Hunters everyone. Got a pretty sexy topic today, Dr. Pompa, don’t we?

Dr. Pompa:

Oh man, this is one that there’s a lot of confusion. There’s a lot of myths and a lot of false beliefs. We’re going to bust them out.

Warren Phillips:

Let’s walk into the gluten myth today on Health Hunters. You know a lot of people have found a lot of relief by removing gluten from their diet. There’s some reasons why that’s the case. Is it really the magic bullet to health? As Dr. Pompa and I as health hunters here dig into this topic. This is one that we delved into deeply over the years. There’s even some new research coming out on this as it moves into the autoimmune side, which many people experience with gluten and gluten sensitivities, gluten allergies if you will. There’s a difference there. There’s a gluten sensitivity, a gluten allergy. There’s autoimmune things that can go on. This topic today, the gluten myth, is going to be really powerful for all of our listeners today. Dr. Pompa, let’s launch it with the initial thing. Let’s start at ground level. What is gluten and why is it considered evil? What’s the history of this stuff and why does our bodies react to it?

Dr. Pompa:

Yeah, I think that most people today have heard the word. I’d say five years ago, we’d bring up the word and no one was paying attention. It’s a protein in food really. It really has always been in many of the grains that we eat, including wheat is where it’s most famous. When we look at the history of wheat, we would say well, gluten has always been there, so what’s changed? A few things changed. I think you’ll listen to this show, you’re going to see that it’s not just gluten. There’s other problems, which explains why some of us react to gluten; some of us don’t. Then the question is, is it good for you? Hopefully you’ll get that question answered in this show. What you can do about it if you feel like maybe gluten is a problem. Okay, if you look at the history, Warren, why in the world before even the 1970s people weren’t reacting to gluten? A lots happened.

Warren Phillips:

We ate all kinds of sandwiches back in the day. White bread, wheat bread back in the early ’70s. Then something happened.

Dr. Pompa:

Yeah, Norman Borlaug. He actually won a Nobel Prize.

Warren Phillips:

Norman Borlaug?

Dr. Pompa:

Yeah, Norman Borlaug.

Warren Phillips:

That’s awesome.

Dr. Pompa:

Bright scientist. He actually won a Nobel Prize. He set out to solve the problem of world hunger. The problem is Norm did some things that he may have caused part of the obesity problem with. We’ll see. Norm did really set off on a very Nobel venture and deserved his Nobel Prize. However, because unknowingly he created something that our bodies don’t recognize. That is about 14 different strands of gluten. This protein that are in modern day wheat. What happened? Norman started hybridizing wheat. Wheat used to be four to six feet tall and known as Einkorn was one of the ancient wheats. He started changing it to try to develop a wheat that was number one, easier to harvest. That would have been good for world hunger. Number two, dealt with drought better. That would be good for world hunger. Number three, environmental stressors, even wind because you have this four to six feet tall plant that just gets knocked down and it’s impossible to harvest.

Warren Phillips:

Especially in the plain states where all the wheat is grown, the short wheat. Back in the day, if it was six, seven feet tall, there’s no way when there’s no windbreak.  They’ll just blow it all down. Now, it’s the wheat capital of the world. Hybridization, what is that?

Dr. Pompa:

Yeah, so what are they doing?

Warren Phillips:

What is that though, hybridization?

Dr. Pompa:

Not to be confused with genetically [modification]. Hybridization, they would hit it with gamma rays, different things to basically alter the DNA. They didn’t take GMO, genetically modified. They take one DNA from something else and then plant it into it. That’s genetic modification. Hybridization is more just altering the DNA by hitting it with different stressors like gamma rays, x-rays, things like that. That’s part, not to get into the science.

Warren Phillips:

Like the incredible hulk if you will. Like the incredible hulk, it changes.

Dr. Pompa:

Yeah, kind of.

Warren Phillips:

He’s not GMO, but he’s hybridized.

Dr. Pompa:

He’s hybridized. They changed it. Through this process in the ’70s, he was able to develop what is known today as dwarf wheat. It’s about two feet tall. Definitely handles drought better. Definitely environmental stressors, handles it better. Easier to harvest. Norman deserved his Nobel Prize. He really did feed more people with dwarf wheat, but here’s the problem. In that process, he created about 14 different strands of gluten. I don’t know if he was responsible for all 14. The point is that gluten changed. It altered this protein. Now, our bodies do not recognize this protein.

Warren Phillips:

How many strains were there?

Dr. Pompa:

I don’t know. I think three or four I think back then.

Warren Phillips:

We counted like 17 or so.

Dr. Pompa:

Our bodies recognize those. It wasn’t a problem. Our body can break that protein down. Now, all of a sudden, we hit it with this new strain and it looks foreign to the body, so then it creates an antibody reaction. It creates inflammation, all kinds of symptoms that people get. That’s the modern wheat that we have. Is wheat bad or is what man has done to it? Arguably, it’s what man has done to it similar to dairy by the way. I think most people listening to this would be like yeah, we’ve heard dairy causes all these problems. Why does it now and not before? Same argument as wheat, they changed something in a cow. They made it produce more milk. In doing so, they altered the DNA and cows produce more milk. Great, awesome; however, it changed a protein. That protein is a protein that people react to. Beta A1-casein was the protein they created when they altered the cows. Beta A2-casein is what it was meant to be a dairy originally, which is again, a protein our bodies are used to. The beta A1-casein is the one that man created, and is why dairy is so altered, and so damaging. The question remains, Warren, why can some people deal with it and others can’t? I think most people ask the question anyway. I sure do.

Warren Phillips:

Yeah, I want to know why. I’m thinking of this. Just to lay a platform, it’s weird—not weird, I think it’s pretty crystal clear. I just started as you were speaking on this and talking about A2, what man has done to it, what man has done to wheat to create these problems. It seems like that’s across everything that man messes with and thinks that we can make it better, over things adapt over time; or depending on your belief system, how God created it, or over a million years of adaptation. If you introduce a fish into an environment it’s not supposed to be, and it causes all kinds of problems in our waterways. If we introduce a wheat because we think it looks pretty and we introduce it to the northwest, or we—I remember Penn State developed a flower for—I think it was called Crown [Ved] [00:09:01] over.

Dr. Pompa:

Crown Vetch.

Warren Phillips:

It seems like when we—yeah, Crown Vetch—when we mess things, knapweed in Montana where I lived for eight years. There’s this common theme that we mess with things, it messes with us, like the environment. If we mess with wheat, and we have these new strains that your environment, your body, doesn’t recognize, it’s going to throw up the alarm and say please help. Sometimes that please help is in the form of inflammation, and pain, gut issues, brain fog, and many other symptoms. Let’s figure out why gluten causes all these symptoms and problems in—

Dr. Pompa:

In some people.

Warren Phillips:

—some but not others when we come right—in some people, yeah—when we come right back from a word from our sponsors.

Alright, we’re bringing it back to the gluten myth. We talked about in the last segment, how this happened. Where these new glutens, these different strains of gluten, these new proteins that were created through hybridization have now led to what we believe is the gluten epidemic and causing all kinds of symptoms from inflammatory bowel conditions, colitis, even to IBS is a very common new one diagnosis that’s been created in the recent years. Now, what is this gluten and why does some people react, some people don’t? There’s even some people who really don’t have necessarily gluten sensitivity, but because they have—we’ll throw out a really hot word—leaky gut that they react even more strongly to it because the body throws up antibodies. Dr. Pompa, you’re the expert here. Tell me and our listeners what’s going on here with this.

Dr. Pompa:

There’s a couple of factors here of why some people react; some people don’t. One factor is simply some people’s immune system figures it out. They’re looking at the protein and they don’t create the excitement. They don’t create the attack. They look at it, and figure it out, and move on. There’s some theories that depending on how our cultures, how long they’ve been introduced to grain, and how long they’ve looked at these different proteins. The people basically from different countries, cultures that were introduced to grain many, many, many years ago, have a better immune system to figure it out. People from cultures that were more recently introduced to grain in their diet, they don’t figure it out. Now, that’s a theory. I don’t know if it’s true or not, but maybe there’s some truth to it.

This one we definitely know is true. We know that leaky gut is a big problem, especially in the last 15 to 20 years. What has changed? Let me explain before I say that. A leaky gut, so think about a pipe because people heard the word, but they still don’t really know what it is. Think about a pipe with holes in it. You’re putting water through it and things are leaking out. Think of your intestines as that pipe. Leaky intestines is a problem because proteins cross over the gut, enter into our bloodstream, and that’s where we make these antibodies and create the inflammation. If you didn’t have leaky gut, arguably, the gluten is digested. It’s broken down. The problem is that it leaks across the gut before your digestion has a chance to break it down, so it leaks across. Then you form antibodies. Therefore, people who have leaky gut are going to react more negatively towards the gluten. Considering it’s estimated that 95% of America has some sort of leaky gut, this is a major issue.

The next question is why? Why have we seen this explosion of leaky gut in the last 15, 20 years? Believe it or not, there’s one major culprit when we look at the studies. It’s a chemical called glyphosate, which we’ve been using on our food supply since the mid-’80s, especially it increased through the ’90s, into the early 2000s, until now. It’s produced by a company Monsanto that is the number one preserve Roundup, which is the number one herbicide/pesticide on the plant. That is the active ingredient, glyphosate. Now, we know that there’s major problems and we have for years. Monsanto has a lot of money. They have been producing their own studies showing it’s safe, but every independent study comes back and says this stuff is not safe. They just had to admit that it does cause cancer recently after years of battle. Most countries in the world have banned this stuff, except for right here in the United States.

We know that it creates leaky gut. I’ve interviewed on some past shows Stephanie Seneff. She’s the senior scientist at MIT. Many of her studies have shown this early on that it creates leaky gut, holes in the gut if you will. Opens up something called Ti junctions, which stay open, so it’s like a freeway right into the bloodstream. I wrote an article if you recall, Warren, it was Is It Just Gluten. In the article, I showed the evidence showing that it’s really not the gluten that’s the big problem. It’s the glyphosate that opens up the gut in so many people today. This chemical is really driving this problem of gluten, so yet, everyone’s avoiding gluten, Warren. The problem is, is they’re not avoiding really the big problem, and that’s glyphosate because glyphosate is opening up the gut. Even if you’re avoiding gluten, which is hard to avoid really, but there’s many other proteins from nuts, whatever, other grains. Many things that are also crossing over your gut because you’re not avoiding this chemical, and creating inflammation, and a lot of symptoms that you just don’t know. Matter of fact, here’s the problem; you eat a meal and then it really is hours later, if not days later, that you don’t feel well, so you don’t associate it with the meal. That’s what this chemical is doing. It’s opening up our guts. It’s causing these undigested proteins, foreign chemicals to cross into our bloodstream, driving inflammation. It’s not just gluten. This chemical is really the bigger issue.

Warren Phillips:

From some previous shows, some things I’ve read, the wheat is actually the carrier of the glyphosate because they spray the wheat with glyphosate, with the Roundup ready crops. It doesn’t kill the wheat. It will kill other weeds, but it desiccates it, essentially use it to dry out the wheat to make it for better harvest. Now that is ground up, delivered to us, so it’s glutenous. It has a bunch of foreign proteins in there and it has glyphosate. Not even decent levels, but I would call them moderate levels for human consumption. Then that’s going into our bodies. How does it cause leaky gut at this point? Then like you said, the glyphosate opens up the Ti junctions. Opens up the door, if you will, that was closed is now open into your gut to your bloodstream. Then other proteins, things that you’re eating that you normally would eat every day and never have a symptom, but you have even say a lemonade and lemon, whatever’s in lemon could start causing issues to meats, to eggs. Eggs is a big one, the proteins in eggs come across there. It’s a carrier. This glyphosate, what is it doing in the gut that causes leaky gut?

Dr. Pompa:

Look, I’ll make it really simple. It has an effect on your good gut bacteria. It’s a chemical that kills bacteria. In doing so, it creates a dysbiosis, meaning too many bad guys, not enough good guys. Really, just think of it as disrupting the normal system of bacteria. These Ti junction that are in your gut—by the way, they’re there for a reason. They’re meant to let certain antibodies into your gut if you need them, and certain nutrients out of the gut. These Ti junctions open and close. It’s a very dialed in system that’s controlled by bacteria. Imagine if you disrupted the bacteria, these gates are left wide open. That’s what’s happening without getting into the science. When we get back, I’m going to talk about something even more shocking. You better listen in.

Warren Phillips:

Dr. Pompa, you left us hanging a bit. You said that you had something even more shocking for us than this glyphosate issue, potentially this gluten issue, and why it’s making so many people sick. Yeah, please share that with us.

Dr. Pompa:

Look, here’s what it is. This chemical, okay great. We know that the glyphosate is the bigger issue than gluten and believe me it is. There’s a pathway that all of us have. It’s called a shikimate pathway in our gut. Now, you don’t have to remember that. Just know this; this pathway makes certain amino acids that we need to make our brains work normal, think clearly, feel good, not be depressed, be happy. Literally, those are all chemicals that we call neurotransmitters. Here’s the point. I spoke a little bit about Stephanie Seneff, the MIT scientist. Many of her studies, and now many others, show that this chemical glyphosate disrupts this pathway. It basically affects these bacteria that make these brain chemicals like serotonin, dopamine.  These are the things people are taking drugs for to try to make those things normal again, so they’re not depressed, they feel normal, they motivated. This a billion-dollar industry of giving people psychotropic drugs, brain drugs, happy drugs. Is it working? Arguably not, but nobody really is getting to the big cause.

We know that this chemical is disrupting this pathway where we make certain amino acids needed to make certain brain chemicals. This is disrupting our society and how we feel and think. This is a massive disruption in children today where in the first time in history, we have kids on these types of drugs. My son said on a show we did on Cellular Healing TV, he estimated that 40% of the kids in his high school are taking Adderall. Now, they’re not taking Adderall for—they’re taking it just to focus. Literally, so they can study. This is an epidemic that’s happening in our colleges today because kids can’t focus. They can’t think. They’re depressed. We have more and more kids on psychotropic drugs. Instead of understanding what’s really going on upstream, we’re just drugging the children, which by the way, many of them end up on other drugs, street drugs.

The point is, is that this chemical is causing brain disruption, especially in our children today. We better wake up as a country. I know glutens very in vogue right now, but wake up to the real cause, the real problem. That is this chemical that is being sprayed on our food supply. Warren, you slide something in that—listen, if you’re eating non-100% organic grain, whether it’s oatmeal, rice, wheat, you are getting exposed to dangerous levels of this chemical because they use it to harvest it. Not just kill the pests or the weeds, they use it to spray on—it’s called desiccation—shrivels it up and makes it easier to harvest. It even increases the seed. Yeah, profits go through the roof. The problem is that we’re being exposed to massive levels of this. Not to mention, we’re genetically modifying plants to be able to use more of this chemical. The levels of exposure in the last 10 years have gone through the roof. This is why really gluten has become even more toxic.

Warren Phillips:

It’s back to the Emmer—not the Emmer wheat, that’s an ancient grain. It’s back to the hybridization of wheat. It caused problems with gluten. Makes gluten sensitivities just because of foreign protein, which isn’t the bigger problem. Now, Monsanto comes along, and maybe originally with great intentions, besides monopolizing and corning the food market in the world, which there’s been some movies done on that that are pretty scary. However, they mess with it again. They thought that science—which has its place. Comes in, created GMO type crops that can take on more of this glyphosate. We mess with the environment again. We start eating that stuff into our internal environment, jacking us up even more, causing scientifically proven through Stephanie Seneff’s work problems with the shikimate pathway, which leads to the issues that you were talking to with brain chemicals.

Dr. Pompa:

People can’t think, yeah.

Warren Phillips:

Feelings, thoughts, and emotions. We screwed it up again. It just keeps running this pattern when you mess with something that is—we’ve literally come into symbiosis, which means synergy versus dis, which is disrupt. We go from synergy to disruption in our environment, in our bodies. They led to major health challenges that we mask with drugs and even sometimes supplements. I don’t like this.

Dr. Pompa:

Yeah, well, look; it even gets worse. We talked about hybridization where changing the DNA, but genetic modification is where we’re taking DNA from something else and then putting it into the plant. Let me give you an example. There’s something called Bt corn. Bt corn was genetically modified by Monsanto, who makes the chemical glyphosate, the herbicide, Roundup, to basically be able to withstand more—well Bt corn was actually created for it to produce its own chemical. They put a gene in there, so Bt corn can produce its own chemical and withstand pests. Sounds brilliant, right? Here’s the problem, is that there was a study that showed that Bt corn is sharing that DNA with our gut bacteria. Now, our bacteria are producing the chemical that it was designed to produce. Now, we’ve become our own pesticide factories, literally. We’re producing a chemical that creates more inflammation in the gut, more leaky gut. Bt corn has backfired. It can definitely withstand more pests, and not have the attack from the pests, and maybe we need less pesticide on it, but its creating pesticide in our own gut.

Here’s another problem. We take a gene and we can get these plants to be able to withstand more of our chemical glyphosate. Yeah, hey we can spray 10 times the amount of this stuff and it doesn’t affect the plant. They genetically modified corn and soy to be able to do that as well. The problem there is that now we are ingesting 10 times more glyphosate because we’re able to spray more on it. Here’s the other problem. They’ve actually created at least on average 131 new strains of weeds that basically are resistant to glyphosate. These superweeds are cropping up and now farmers can’t deal with it. They’ve created a mess in our bodies and it’s created a mess in the ecosystems on the planet. This is a big problem, and yet, who’s talking about it? Everyone knows the word gluten, but how few know the word glyphosate, which is really the big issue here.

Warren Phillips:

Gluten is the myth and maybe even the frontrunner to—I don’t know how to say this. It’s the mask over the major issue. Everyone’s running away from gluten and not realizing the real cause underlying it is the leaky gut. The cause underlying the leaky gut—the most major player besides toxicity.  Mercury can cause that as well, kills off bacteria, things like that. One of the major, if not the major cause of leaky gut that we’re seeing in science is this glyphosate, so the hidden danger. Now, they’re jacking up the amounts of glyphosates through genetic modification into our grain supply like soy, corn, and wheat. It’s hammering our health and our life. Again, it’s a truth. It’s a health hunter discovery, but we’ve got to figure out what we can do as we move forward living a life like this.

Dr. Pompa:

Here’s another problem. Everyone now—

Warren Phillips:

Another [00:27:38].

Dr. Pompa:

Every menu you see, it’s gluten-free, right?

Warren Phillips:

Yeah.

Dr. Pompa:

You go into this. This is gluten-free, that. It’s become like the low fat, where we can look at low fat products and know that they’re more unhealthy than regular products. If it says low fat on it, trust me, there’s manmade fats, and it’s more unhealthy. We’ve crossed into the same thing with gluten. Gluten-free products, typically are basically what we call super sugars. They have things like tapioca flour, starches that raise glucose more than even regular grain or sugar. These things are super sugars. People are flocking to gluten-free products. Arguably, they’re actually more unhealthy than the regular product. How about that?

Warren Phillips:

That is another scary thought. I didn’t think about that. We’ll come right back after these messages from our sponsors.

Dr. Pompa:

Wrapping up here. Last segment already.

Warren Phillips:

That’s alright.

Dr. Pompa:

That’s what a topic like this does, makes time go really fast.

Warren Phillips:

It goes really fast. You have me in my head, Dr. Pompa, because again, my little marketing mind was on there. Okay, this fear comes up with gluten. The major food producers, Nabisco, you can go down the line, they tap into this. Of course, they’re not looking at public health and awareness. They’re looking at driving numbers for their stockholders. That’s what they do. I’m not going to go there. Now, they take this fear, gluten, and then they turn it into something where individuals think they’re buying something healthy as you said, because it’s gluten-free, low fat. We know that myth has been debunked. We can do a show on that. Now, they’re taking advantage of people who are literally trying to make better health choices. Now, they’re eating massive amounts of sugar instead of gluten. They’re causing more inflammation and more problems. Some of these things could still have glyphosate in them because they’re not organic. If they’re not organic, any grain that they’re using, any soy, flour that they’re putting into the gluten-free pancake, bread, pizza could be loaded with more glyphosate causing more problems and more food sensitivities, more hormone disruption, more brain function disruption from the gut-brain connection as everybody may or may not know. This is scary. It’s going down a road that’s not good, but that’s why we have this show. We’re educating folks out there listening to this, so they can tell their friends and be one of the crazy ones like us speaking truth.

Dr. Pompa:

I think at this point in the show, you have to offer people some solutions.

Warren Phillips:

That’s right.

Dr. Pompa:

What do you do? I think it’s unavoidable to some extent. They’re finding glyphosate in 60 to 70% of rainfall. This stuff is everywhere. There was just a recent study out with Napa wines that even in the organic wines, they’re finding glyphosate. That’s because they irrigate.

Warren Phillips:

Not my wine, Dr. Pompa.

Dr. Pompa:

Yeah, we’re attacking that. They irrigate—

Warren Phillips:

Don’t burst that bubble.

Dr. Pompa:

—and they glyphosate surface. It’s in the surface water, some of the groundwater, and it’s being transferred. There inlays a problem because obviously, it’s getting in everything that we’re eating. Now, that doesn’t mean that all organic isn’t good because organic is the only way to go. Eating 100% organic is the best avoidance you could possibly have. There can be some cross-contamination via air or water, but most of the time, you’re massively dropping your load of glyphosate. Look, avoiding things like corn, soy, those are the big ones. Those are the genetically modified plants. If you’re not buying 100% organic corn, it’s GMO. If you’re not buying 100% organic soy, it’s GMO because that’s most of the stuff that’s on the market. Therefore, you’re consuming massive amounts of glyphosates. Avoiding those, eating 100% organic. If you can’t say oh, I can’t get all organic, things like avocados they really don’t spray. If you just Google the dirty dozen, you’ll see the 12 top sprayed foods. You avoid those. You avoid the GMOs. You’re going to lessen your load.

I’m telling you, there is a—it’s almost impossible to avoid 100%. That’s why we talk about detox. There’s a product called CytoDetox that’s in that we all use, doctors around the country. They use these types of things in nature to bind up chemicals like glyphosate. There’s a product called Restore that closes Ti junctions that all of our doctors use. There’s some absolute products that are needed, but 100% organic, I’m telling you, it is more important today than ever, to eat 100% organic to avoid this chemical. Yet, I’m still making the argument that it’s slightly still unavoidable.

Warren Phillips:

The organic thing is also another marketing ploy. Buy something organic, and it’s gluten-free organic. You’re not going to have glyphosate. There’s still a sugar. What you’re saying, Dr. Pompa, is if you’re getting non-organic meat say, they can have a ton of glyphosate that builds up into the fats of the cow; however, a grass-fed cow may never—that’s breeded out and raised in Colorado plains. They never see glyphosate. They never ingest it, so that may be safe. Now, we’re looking at the bioaccumulation issues of glyphosate in the meats that we eat because they’re eating grass in areas, and grains, GMO corn that’s being loaded up. The organic meat side is another great solution to avoid not only glyphosate, but potentially this GMO. How is that altered? We just don’t know and it’s not safe.

Dr. Pompa:

No; yeah, you brought up a whole other topic. We talked about what man’s done to food. We talked a little bit about dairy. We talked a lot about grain, but meat. Studies show that eating meats bad. No, it’s not the meat. Just like the milk, it’s what man has done to it. Cows are not meant to eat grain, especially grains sprayed with these chemicals. Yeah, eating 100% grass-fed. We don’t spray grass with glyphosate. It does not. Alright, so you’re going to lower your exposure. Not to mention, cows that eat grain, it throws the fat off, the fatty acid ratios. Major issues, it’s a whole other show of why grain-fed meat is so devastating to our health. Where grass-fed meat is so absolutely amazing for our health. Obviously, we’re avoiding massive levels of this chemical as well. A lot of reasons. Go ahead.

Warren Phillips:

There is a lot of reasons to go organic, to go grass-fed. Where are some of the places you can go? The good news guys is because of shows like this, because it’s still around good friends and neighbors like Dr. Mercola, and Dr. Oz, and all these frontrunners that are pulling back the curtain quite a bit. David Wolfe, I say it wrong. I want to woof instead of Wolfe all the time. Depends on where you’re from and whether your wife’s going to correct you or not. She corrects me all the time.

Dr. Pompa:

Oh my gosh.

Warren Phillips:

You love my rabbits, don’t you? Here it comes. The rabbit’s going back down the hole. Here’s what I’m saying is that market—who is us, who we are. We are the market. We are the tribe. We are the health hunters. Some would call it the crowd. As we become more educated—even these millennials, who there’s some funny videos on millennials on Facebook. They’re waking up to this. The baby boomers are starting to as well. Our dollars are influencing markets and shopping behaviors. Organic is definitely moving and taking over market shares where even low-end grocery stores like ALDI are banning certain products if they contain a laundry list of pesticides. They’re doing a lot of organic produce and things that wouldn’t normally be there. These corporate farms that are doing the spraying and they have just big chemical warehouses. I don’t know if you’ve ever been to one of those. I’ve worked at those back in my environmental cleanup days. They just have tons and tons of chemicals, and chemical coops where they come in, they back the chemicals at a local farmers coop. They go out and spray them all over their grains and fields.

This awakening that’s happening with the local farmers and organic is a great movement. These grocery stores are finding these people. These local farms are popping up and they’re doing organic. There’s some more corporate organic, if you will, or industrial organic farms that are popping up as well. You’d be able to find these at a reasonable price. There’s industrial organic and then there’s local organic. There’s differences there, but even the industrial organic is far less toxic than what you’d normally get. It’s at a great price or a price that most of America can afford. We are the wealthiest country in the world. Even Costco, they’re loaded up with all kinds of grass-fed, and even organic meats, and organic options. ALDI, another one. Even your local grocery stores. Then there’s natural health and food stores, and of course, Whole Foods. This is obtainable. All it takes is a little bit of digging deep into like Dr. Pompa said, what are the things that I can buy that are non-organic. I can go grab those big bags of avocados at Costco and know that I’m getting them for $0.50 apiece. These are high fat, high delivery nutrient to my body, and I don’t even have to buy them organic. You can research those things. There’s every single website on the planet has that. I’m sure that we even have one on your website at drpompa.com. We’ll put some resources down below on the resource section here on healthhuntersradio.com to point you guys in the right direction. Man, we will deliver that in the resource section. Thank you, Dr. Pompa. This was a powerful topic.

Dr. Pompa:

Absolutely, stay tuned for the next powerful topic.

Warren Phillips:

Yeah; alright health hunters, thanks for spending some time with Dr. Pompa and I today until we bring you the next health hunter topic. We appreciate you guys. Share this with your friends. We are on iTunes. Go to healthhunterradio.com and connect with us there.