Transcript:

Episode 24: Is Gluten Free Healthy?

Warren:

Welcome, health hunters. I’ve got a really great show for you today. I don’t like to say this, Dr. Pompa, but is it Christmas season, or is it gluten-free season, because I’m getting all these gluten-free cookies, cakes, and candies, and I’m rocking these things, but what I hear in some of the research you’re diving into, some of the folks that you’re interviewing are saying that gluten-free ultimately may not lead to the health benefits that we all think that they may provide, and it can lead to all kinds of other problems and issues in this gluten-free trend, because people are—we had this conversation before the call that people are doing gluten-free and just choose gluten-free, but is it really right for them? Is it really going to give them the outcomes that they want, and is it good for them? It is causing them to gain weight, disease, dysfunction? Let’s roll on this gluten-free craze and topic. It’s gluten-free season, Dan, Dr. Pompa.

Dr. Pompa:

Yeah, when we look at the studies on gluten, I think that this episode’s going to shock a lot of people. Here’s what we see, right? I do a lot of traveling, so you’re behind somebody in line, and they’ll say, well, I’ll do the gluten-free whatever it is that they’re ordering, and they do that. If you ask them, oh, why do you do gluten-free, they really don’t know, and yet it really is kind of a thing that makes them feel better, oftentimes, about themselves. Maybe they think they’re gluten-sensitive. Maybe they think that somehow it’s healthier. It’s one of those two things. Somehow they think it’s healthier. Somehow they think maybe they do better without it, or it’s just the kind of en vogue thing, right?

One of those responses is true, but when pressed, really, do you know what gluten is, they really don’t know. They just think it’s bad, and if I avoid it, I’m doing better. Whether that’s true or not, we don’t know, but when we look at studies, only three to seven percent of the population is actually sensitive to gluten, so that’s really not a lot when you look at that, but yet, if you look at the percentages of people who are now ordering gluten-free, it’s a lot more than that. The question, then, is, is this a healthier choice? That’s the question, Warren.

Warren:

My perspective, when I eat gluten-free, most of the gluten-free foods that I choose, I choose them as a dessert, because I know that they’re going to have tapioca starch, potato starch, rice flour, which is pretty much sugar. I look at it as sometimes a dessert, not necessarily a healthy choice for me, but I have been trained in the past, when the movement started, to avoid all of these—not genetically—well, of course, genetically modified foods, but I guess wheat isn’t one of those, but they’re hybridized, so they’re a super-sugar essentially. They’re sugars as well, so now I’m really confused. Should I get a whole grain pizza? Is that safer for weight loss and health than the gluten-free choice? Not that we don’t eat pizza, period, but when I eat pizza, I eat the gluten-free, so what is that balance? That’s the topic of today.

Dr. Pompa:

Let me ask you a question. If we go back ten thousand years ago, were people eating grains? The answer is yes, they were. There was agricultural cereals and breads that were absolutely seasonal staples in that period of time, so then, we ask the question, okay, so if people—

Warren:

They weren’t fat and unhealthy. It actually really helped with living longer. They didn’t have to—if they didn’t get a cow, or if they didn’t kill a dinosaur—just kidding. If they didn’t kill a dinosaur, if they didn’t kill an animal, they didn’t starve. They could store grain. It opened up such a huge—to sustain life. They didn’t have to worry about food anymore, because you could store this stuff.

Dr. Pompa:

Yeah, exactly, so then the question, then, is, okay, we know that people have been eating grains for some time, so then, what’s happened? Those people weren’t reacting. I mean, come on, Warren, when we were kids, was there a gluten issue? Was there a gluten problem?

Warren:

There wasn’t a gluten problem, and there wasn’t an obesity problem. There wasn’t an ADHD problem. I don’t remember—out of my class, there was one overweight gal, and I was probably the only one that had issues. I was on the short bus, one of two, so it just was a whole different ballgame, for sure, even 20 years ago. More than that now. What? Thirty, 40 years ago.

Dr. Pompa:

There’s archaeological evidence and other evidences that, over three million years ago, they were saying humans were eating grasses, meaning barley, wheat. When we talk grains, we’re really talking grasses, and it’s some percentage of their diet in certain periods of the year, so again, this could even be millions of years, but even if it’s ten thousand years ago, come on. Like you said, we’ve been doing this a long time, and when we look at our childhood, we didn’t see people reacting to these things. Then, we say, okay, there are people today, no doubt, I said somewhere between three to seven percent of the population that are sensitive, that have reactions to gluten, and when they take gluten out of their diet, there’s no doubt they feel better. Then, we have to ask the question, okay, so what happened, right? Maybe there was a smaller percentage when we were kids, so small that it really wasn’t on the radar. Maybe it was two percent. Maybe it was one percent, so what’s happened in this time period?

I don’t know. Those listening, there was a book out called Wheat Belly by William Davis. I interviewed him on Cellular Healing TV. He makes the argument that, somewhere in the 70s, there was a guy named Norman Borlaug, who changed wheat as we know it. He created something called dwarf wheat, which handles environmental stressors and pressures better. It’s shorter. It’s two feet tall. That’s why they call it dwarf wheat, versus four feet tall, so it’s not affected by wind and droughts, so he hybridized it, not to be confused with genetic modification that we’re doing today, where we actually take a gene from one plant and put it in another. This is hybridization, hitting it with gamma rays, x-rays, changing it, and then, all of a sudden, now we have a new breed. His argument is that we bred different strains of gluten, which is a protein, and that our bodies don’t recognize it anymore or the same, I should say. Therefore, it causes problem.

Warren:

That makes sense, Dan. That makes sense.

Dr. Pompa:

I accepted that as a good explanation. However, there’s some others saying that that may not be the entire case. Matter of fact, I interviewed Stephanie Senna. She’s a senior scientist at MIT, who says that it’s not the gluten at all. It’s the chemicals and one in particular called glyphosate that’s being sprayed on everything that opens up the gut, affects the gut, and creates something called leaky gut where undigested proteins leak across, and then our immune system can react to it. Her and now many others make the argument that it’s not the gluten, that it’s this chemical causing the gut issues, and now we’re having people react to it.

Warren:

This is a great point, because you just were in Italy, and I’ve seen every single friend of mine that has been to Italy—and we’re going to talk about that, where they do have the ancient grain, but these gluten-sensitive people aren’t sensitive to gluten, and there might be a connection there that we can discuss on the next segment of the show.

Dr. Pompa:

Let’s do it.

Warren:

Be right back.

Aw, man, when you talked about the gamma and the alpha waves to create the dwarf wheat, I was thinking of X-Men and the Incredible Hulk and Fantastic Four, because that’s what changed their genetics to become these alterations. I do wonder if that’s true. If we can do it to wheat—I guess it’s a little more simple. Could it happen to humans? It’s essentially the same thing. It altered their DNA, and it made them look differently, act differently, have different genetic structure than regular ancient grains had, so that was a good argument, and you were right, and so were all these other people. It makes total sense. We altered this thing. Our bodies don’t recognize it. There’s so much gluten. There’s so many—the ancient grains have a very simple DNA structure, correct?

Dr. Pompa:

Yeah, I know that we’ve created at least 14 different gluten strains that we have today that weren’t around back in the day.

Warren:

It’s a perfect argument.

Dr. Pompa:

The argument of Italy, and I was just there, and you don’t see obesity, by the way. Matter of fact, I was so struck by the fact that these people eat a lot of carbohydrates in their diet, but yet the obesity rates are extremely slow. I came home and started Googling the health statistics, and just in life longevity, I believe they rank third in industrialized nations. We rank 33rd or some ridiculous number, or maybe even 34th, so my gosh, what are they doing? These people smoke more than we do, yet they’re living longer healthier in those statistics. The amount of degenerative disease they have is so far less than we do.

Warren:

Anecdotally, the anecdotal thing, how many of your gluten-sensitive friends go to Italy and eat the bread, and they’re fine, so that pushes back that argument.

Dr. Pompa:

Another question. Right. They do.

Warren:

Is it the gluten? It’s the different types of gluten that were created, or let’s go back to Stephanie Senna’s work, the glyphosate, because glyphosate is also outlawed in Italy. They don’t spray it.

Dr. Pompa:

It is. They don’t spray it, and so again, we have two factors. Number one, they definitely use a more ancient wheat than we do, and number two, they’re not spraying any of it with the chemical glyphosate.

Warren:

It’s anti-GMO there, too. No GMOs.

Dr. Pompa:

Yeah. Then, we still don’t get our question answered, then, because we really don’t know if it’s the chicken or the egg or the chemical or the different gluten. I can tell you this. We have people, because I work with very challenged people, and they all have digestive issues, whether it’s autoimmune conditions. It doesn’t matter the condition. Digestion seems to be a part of the fallout today. I can tell you this. Many of them aren’t able to digest certain foods, gluten being one of them oftentimes. Grains, period, oftentimes they struggle with, and that’s why, Warren, The Cellular Healing Diet, where did that come from? That was a book that I wrote years ago that you developed one of the recipes for, but the basic of the book was get rid of grains in the beginning, and everybody feels better, so are grains bad?

One of the things we learned is that the digestion gets compromised, and then they don’t break grains down, which are challenging to break down. Glutens and things called lectins are hard types of proteins that are really challenging for someone who’s already challenged in the digestive system, but what I’ll say is this. What we learned is that, once we improve their health, they can go back and start eating these things, so then—myself included. I would eat grains, and I would eat gluten, and I would get reactions, but today I can eat them. Again, is it the grains, or is it the challenged digestion created by the toxins?

I’ll be interviewing a gentleman named Dr. John Dillard, and he wrote a book called Eat Wheat. He argues in the—

Warren:

This is the follow-up to Wheat Belly, Eat Wheat, so they’re kind of—

Dr. Pompa:

Matter of fact, it is, and I’m thinking, Dr. John has a lot of the same arguments that I have made over the years, that I believe it’s more of a toxic issue that even the gluten strains, creating digestive issues that are creating the problem. You can stay tuned and watch that interview, because I think you’re going to hear a lot of these arguments that we’re making today expanded upon, but I also just recently interviewed a guy named Steven Gundry, and I did it because Joe Mercola and I had a big conversation. He wrote a book called The Plant Paradox, which Joe was smitten by, and I read the book, and I wasn’t as smitten by it. I thought to myself, I had a lot of—

Warren:

You’re not easily smitten. You have a beautiful wife, so I understand.

Dr. Pompa:

Exactly. With knowledge, sometimes I am, but anyway, Plant Paradox. Basically, in this book, it’s saying that lectins, which gluten, by the way, is a lectin, not to lose you, so it’s in a category of these proteins. The plants make these chemicals to literally—they’re toxins on purpose, because what it does is, in their grains, in their seeds, it basically—and not just grains have these things, tomatoes, cucumbers, tons of plants. Matter of fact, arguably, every plant has these toxins called lectins. Just some have higher levels than others, but they make them to protect themselves from animals eating the seed or eating the plant or eating the fruit. His argument is, get rid of the lectins, and I’m thinking, gosh, but the Mediterranean diet’s one of the healthiest diets. Every food they eat have the highest levels of lectins, the legumes, the lentils. You name it, the lectins are the highest. Tomatoes.

His argument is, well, if you look at the way the Italians, as an example, do tomatoes, they deskin them and deseed them. In their sauces, they do but not—in most of the other dishes, they didn’t. I ate the skins. I ate the seeds, which are loaded with lectins, so is there truth to this lectin thing which contains gluten? I know this to be certain, working with very, very challenged people. Someone who has a challenged digestion, and that’s part of Dr. John, in his book, Eat Wheat, is that that’s the issue. It’s the challenged digestion that becomes a bigger issue. He makes the argument that these glutens can leak across the gut and get into the lymphatic system that surrounds the digestive system, and then it creates this toxic issue that starts driving even more toxic problems.

Warren:

Yeah, that makes sense.

Dr. Pompa:

I’m going to tell you another argument that he makes that I think is really clever as well. When we look at our ancient ancestors, they didn’t eat wheat and grains all season long like we do today. Every season, spring, winter, fall, summer, we eat the same foods. We eat it constantly. It’s in everything, breads, buns, whatever we’re eating, pastas.

Warren:

Yeah, life without grains would be no life at all for the standard American guy. What am I supposed to eat with this cheese?  Just the cheese?

Dr. Pompa:

Right. Exactly. We eat it constantly.

Warren:

How am I going to eat this pizza, this hamburger, hot dog? Without a bun? Are you guys nuts?

Dr. Pompa:

Yeah. What are you going to carry the food into the mouth with? You better have a piece of grain. His argument, and I think he expounded upon it pretty well in his book, in history, they didn’t eat these things year-round. They ate these things at certain times of year. When did grains actually come into harvest? It was obviously fall and early winter.

Warren:

We’ll be right back and continue this conversation with a little announcement from our sponsors. Thanks so much.

Thank you, sponsors, and thank you, health hunters. We are back, and Dr. Pompa, you were just tapping into a second argument from the book, Eat Wheat, where it looks like it was more seasonal with the grains, and I wanted you to pick back up on that and finish out that argument.

Dr. Pompa:

Yeah, so his argument is that they really ate these things when they came into harvest, in fall and early winter, because they stored well in winter, of course. Then, of course, they would run out at some point in winter, and they would move even more into higher fat, into ketosis, so he makes a very seasonal argument. He makes an argument of compromised digestion. I agree with all of those things, and I have even stated those. I even have a theory that I talk about, diet variation, that we need to alter our diets in the foods we eat seasonally, weekly, but I think that he makes some really good arguments, and it’s interesting, because interviewing Steven Gundry, in his book, The Plant Paradox, saying lectins are all bad, then reading some studies that this gentleman points out in his book, Eat Wheat. He talks about—he says, lectins are found in all grains. Of course, they are, in most plants, for that matter, and he cited a study in there, I believe it was in a British medical journal, that lectins actually block naturally-occurring sugars, and therefore lectins actually can control blood sugar, and there’s benefits to lectins, so it’s like, holy cow, where does the truth lie?

I think, when we look at things logically, lectins are in food, and a good digestive system can eat these things. Now, of course, some ancient strategies of sprouting, fermenting, cooking reduces the lectins, for sure, no doubt, and I think that Gundry would argue in his book, Plant Paradox, that we’re not doing a lot of these things, and therefore the lectins are higher, and I would agree with that, that some of these ancient practices, the way we prepare grains, do lessen the lectins and make the glutens more digestible.

The bottom line is this. Compromised digestion will affect how you react to these lectins, which, again, gluten is in this category, so therefore we have to question it. What is causing the digestive issues and therefore all of the reactions to these proteins? I can throw dairy in here as well, because there’s a protein called casein, and we know that when we get rid of gluten and casein in diets, some people seem to do better, so is it the casein? Is it the glutens? Again, we’re raising the argument. I’ve been studying this and looking at this for a long time, and I can tell you, clinically, I see people who aren’t able to break these things down or digest them, and when they get healthy via mostly cellular detox, now they’re able to eat these foods again.

Warren, then, it raises the question of this now billion-dollar business of gluten-free and all this sexy marketing around it, are we leading people astray once again? I can make some arguments showing that these gluten-free products are actually way, way more unhealthy than the gluten themselves, especially for most people who aren’t sensitive to gluten.

Warren:

There’s the question. It’s an interesting paradox, because any time you eat something, especially if you have a compromised digestion, you’re going to start leaking across the gut. Say, if you’re eating an all-lectin diet, well, you made that argument. You’ve got to seasonal it. If you eat lectins and beans, why do you pass gas when you eat beans? Your body hasn’t developed the bacteria to digest that. It isn’t part of what you do on a daily basis, so if you ate all raw, for example, you can eat raw meat. You can develop your digestion to eat all raw meat, and it’s easier digestible. It’s great, but if you ate it for the first time, and you might get a few bad bacteria in there, and you don’t have enough good bacteria or bacteria that can handle that meat, and it’s going to make you sick. If you drink a kombucha for the first time, and your stomach’s all bloated, because you introduced all of these new bacteria that weren’t there before, and it causes a reaction, so there’s this—I’m looking at the gut microbiome and how you develop that gut microbiome for different foods would be one of my arguments as you lay this out.

Variation of the diet. If you’re eating the same foods over and over again, especially a lectin—it’s a little nonsprouted bean or a nonsprouted grain. That’s a little hard to digest. That’s true, and if that’s all you’re eating, and your body hasn’t adapted to the right bacteria to break those lectins down, there is a certain bacteria or set of bacteria that like that better and are able to break that food down, so you’re dealing with that.

Then, the other argument you were making was the chemical side. I know, for me personally, I couldn’t handle gluten, but I can eat grain now. When I eat grain, whether it’s a gluten-free pizza or a grain pizza, which I typically more avoid, both of them make me chunky, and that could also be genetic for me as well. At the end of the day, it’s like, what’s going to make you healthy, and what’s going to keep you looking good and not aging you? What would that answer be? It sounds like we’re kind of putting the pieces of the puzzle together.

Dr. Pompa:

Yeah. I think there’s a time to be a little chunky, meaning that, when you look at our ancestors, they did eat a lot more of these grains and things in the fall, and what were they doing? They were preparing for winter. They were shaping their body. They were reminding their body it’s not starving.

Warren:

What is that called? The hibernating concept, where you store a little fat so in the winter you make it through.

Dr. Pompa:

Yeah, and we know there’s actually health benefits to that, and again, the problem is, we’re eating high-carbohydrate diets year-round, and then that becomes disease-causing, but I’m just looking down at my notes, because in his book, he cited different studies, and then I write them down. Of course, then I have to go look at the study itself, because people cite studies, but then you read it and go, I don’t think it really means that. With that said, I haven’t done that yet. I just wrote down some of the studies, going, boy, that’s very interesting to me, one of which he makes some of the arguments that wheat is actually really good for us. He talked about a study that, when people take gluten out of their diet, it actually affects negatively their microbiome, their good gut bacteria, and the body can even stop producing certain enzymes, and that can create other digestive issues, so he’s making an argument that taking it out long-term can be damaging, and he cites some studies there. Then, he makes the argument that keeping it in actually can be very healthy.

He also cited this study that there’s no evidence that gluten-free diets help with weight loss, which we know that, and there’s other evidence showing that it actually increases weight gain, so again, there’s arguments that gluten-free diets are actually causing weight gain, definitely not causing weight loss, and that was a Mayo Clinic expert that cited that evidence, but yeah, so when we look at that, then we go, okay, that gives us some room for question. Here’s one that I haven’t read yet, but it said that eating whole grains, including gluten as whole grains, were actually found to support longevity and heart health, cardiovascular health, and he cited three different studies, again, that I haven’t read yet. Not only that, but the people that stay on low-carb diets for too long, it actually decreased longevity and can lead to cancer and heart disease. Again, citing that fact that we should be rotating our diets, not staying on one diet versus another, and Warren, I’ve made that argument for a long time, so I was just kind of excited to see that someone else made the argument.

Warren:

That totally makes sense. My fear is never eat grain at this point, just from my personal experience and how my body feels and reacts. My only fear, whether it’s justified or not—I think it’s highly justified—is glyphosate. When I eat a nonorganic piece of bread, I feel like I’m just—I have the perfect combination there. I have something that’s going to open up my tight junctions and then allow these glutens to cross, so I try to go out for things that are not full of glyphosate, the chemicals and the toxicities that are the root cause of the problem of the sensitivity, so let’s jump into solutions right after this announcement. Thank you. This is a great discussion, health hunters. Let’s continue it.

Welcome back to Health Hunters Radio. Is everyone still there? Did the phone drop? Did someone die?

Dr. Pompa:

No, we’re here.

Warren:

Okay, I heard a little—that could’ve been me. I heard a little scratch. Here we are. We’ve landed in a place of discussion. What do we do, then? Do we stay gluten-free? Are we supposed to avoid these toxins like glyphosate, but I’m sure the grains in these studies were glyphosate-free. Should we just all move to Italy, because all my friends that have health challenges, autoimmune, a lot of that, they go there. They feel amazing. They’re drinking wine, losing weight, having a good time, possibly even smoking a cigarette or two, and they come back to America, and they feel like crud, so should we move? Dr. Pompa, what do you think some of the solutions are here as we move forward and try to tackle this gluten-free concept?

Dr. Pompa:

Yeah, just coming back from Italy, I can tell you, I might be moving. Oh, my gosh, the lifestyle there is so much—

Warren:

You’re all Italian, aren’t you?

Dr. Pompa:

—superior. No, not all Italian, but—

Warren:

Half and half.

Dr. Pompa:

The way I was raised was, no doubt, all Italian. My mom, who wasn’t the full Italian, actually was the Italian cook for our entire family, and my dad was full Italian, but yeah, it’s a culture that I love and adore but definitely a healthier culture. What do we do? I can only tell you, I’m always looking at the different studies, and we can see that gluten in the diet can have benefits. There’s no doubt. There’s a lot of studies showing that. The result of—

Warren:

Are we giving people a get out of gluten free card sort of thing, like get out of jail card? Everyone on this show is now going to go eat grains like crazy.

Dr. Pompa:

When you look at some of these enzymes that we need to break gluten down, they have other responsibilities. There’s something called short chain fatty acids or butyric acid, which makes up a huge percentage of the energy that our body actually uses and needs and feeds our good bacteria, all this amazing stuff for our gut, and it actually protects our gut lining, so when we take gluten away, we start making less of those glutenase enzymes, and now we’re affecting the short chain fatty acids. Then, we’re affecting our gut lining. We’re affecting our energy, so I don’t know that taking it completely away is a good thing. Now, again, there’s a lot of these types of proteins in foods that we eat that avoidance is never the issue, so then, what do we do?

If you’re sensitive and truly are, then I believe avoidance for some period of time can be a good thing, because you’re reacting to these things. However, if—and unfortunately, this is the mistake most people make, Warren, is that they think avoidance is the solution. It’s not. Matter of fact, it’s a short-term solution. We have many doctors that we’re training around the country. They would all agree that, when you take gluten away, it seems to work for a few months, six months, nine months maybe at the most, where people go, I feel so much better, and then it seems to not work, and then all of the original symptoms start coming back. Happens every time, so we know it’s not the long-term answer.

The long-term answer—I think you’ve put it together—is to fix the digestion, the gut, and so therefore, I will tell you this. You’re not going to do it with a probiotic. We’ve talked about that on other shows, and it’s not so simple. We use these ancient healing strategies to do it, meaning we do these things like fasting, intermittent fasting. We’ve talked about all of these things on other shows. Changing diets, diet variation, moving people in and out of ketosis, in and out of different diets, what we just talked about on the show, and really, most importantly, is going upstream and removing the toxins from the body, AKA the cell, these deep-rooted toxins that we’ve bioaccumulated from the time in utero all the way to how old you are now, 30, 50, whatever it is, and the key is removing the toxins upstream.

The analogy I can give is, if we’re downstream trying to fix the river and get fish to repopulate the stream of the river, and upstream, they’re still dumping mercury or lead into the river, we’re never, ever, ever going to get the fish to take population again. It’s just not going to work. The microorganisms that the fish feed from will die off. That’s what we’re seeing in the human population, so detox, then, at the cellular level becomes the ultimate solution, and I can tell you. We can look at the studies. I talked about the confusion in the studies, but clinically, we have a group of doctors who are using these ancient healing strategies along with cellular detox, and it works. All of a sudden, now you’re not reacting to the grain or the food or the food sensitivities. All of a sudden, now your body can shut off its autoimmune, and we see these recoveries. Yeah, they’re miraculous, but when you get upstream to the real causes, I think that’s why this show’s so important, because I think we’re actually hitting on the real cause of the gluten phenomenon that we’re seeing.

Warren:

Yeah, as health hunters, we’re always looking at these different topics and what’s going on in the world, all these books, all these diets, and it usually comes back to one thing, the ancient healing strategies, how our body was designed to heal, utilizing those, the fasting, the variation, and obviously the things that we found to get our lives back in a toxic world, which was true cellular detoxification. That’s what gave us our life back, and there are some other tools out there I know that getviome.com will—G-E-T-V-I-O-M-E.com, V-I-O-M-E.com, getviome.com—they’ll map that out and say, hey, look, you’re eating too much of this. It’s causing some issues in your gut. Switch to this for a while. Then, you’ll find that people will switch to what the test says, eat some more gluten, eat some more grains, and then that will go bad, because people just think they’re a grain, their gut’s set up for grain, so then they have to switch back, and they add a little more fats back into your diet. Then, those bacteria kind of affect things, and those bacteria affect your epigenetics, so that test talks about that, but ultimately, at the end of the day, you diet vary, and through time—I’ll give an example.

I’m in a chunky stage, and then I decided to do a four-day water fast. I did a couple cups of lemongrass, because that’s got healing, and then I’m transitioning out of that. I’m doing a detox right now, and then I’m eating no grains and very little carbohydrate to kind of start everything down, kind of like a small bacterial—a SIBO diet, small intestinal bacterial overgrowth, kind of knocking things down, and then I’ll go back into a population phase, where—and this is a lot of strategies that I’ve learned by being a part of Health Hunters, The Future, and The Doctors, and that program is why we started it. I’ll start populating back up and getting my gut back to where it was.

All I can say is, from the time I started this cellular healing diet over 12 years ago till today, I definitely—I didn’t go to the bathroom for a week when I first met you, so I know that my gut has progressed greatly, and I know, after these fasts where I alter the bacteria, repopulate with good guys, do a lot of these strategies, I always land in a much healthier place, plus I lose some weight in the process, which is always good, because I’m a little bear right now. My wife would be mad at me right now for saying that. Those are some of the things that I’m using, and I hope that those solutions are applicable to you.

Dr. Pompa:

Yeah, no, look, it works, right? Varying the diet, going into doing some fasting strategies, which we talk about and how important that is. Taking grain out of your diet for periods of time, I think, is an amazing help, very healthy. I think that eating grain all year-round like people do is not normative. In the fall, ironically enough, you produce the most amount of amylase. The microbiome—that’s our gut bacteria—changes seasonally when the sun’s in certain positions. Regardless of what part of the earth you live on, it changes positions, and when it does, it affects your microbiome, therefore when—

Warren:

That means right now I should be eating more high-fat, because there’s a higher amylase, which is a fat for gut, right?

Dr. Pompa:

Amylase breaks down starches—

 

Warren:

Starches, okay.

Dr. Pompa:

It’s lipase that’s fat breaking down. Amylase is breaking down grain and starches, so we need some of those things this time of year. Getting you ready for winter is obviously important. Our body says so, but again, the toxins are the big problem, right? Cellular detox, right? It’s something that we—this product we’re always evolving. We have scientists working on better and better ways to bind these different chemicals and heavy metals that we’re all being exposed to, and cytodetox is always in an evolution of research, because the key to getting people well is removing the interference, and the chemicals that we’re all being exposed to is the challenge. We’re always getting these scientists to come up with better ways, right? One of the things, Warren, when you look at why people can’t break gluten down, it’s the bile and other digestive enzymes that are affected in the pancreas that we need to break down gluten. It’s being affected by toxins, and again, studies show that. I will leave that here.

Warren:

All right, health hunters. Gluten-free or not gluten-free, I hope that helps. We’ll see you on the next show. Be a health hunter.