Collagen Diet: Collagen-Rich Foods for Healthy Joints, and Skin

We know collagen is going to help with the joints because we know half of your bones are protein. We need good building blocks for our cartilaginous tissue and ligamentous tissue. Frankly, most people get most of their protein from muscle meats. That’s a problem because they’re not getting the knuckles, the bones, and the cartilage, as we would from old-fashioned soups. So, if you’re doing a lot of soups and bone broth soups, that’s great. If not, we really want to add extra collagen.

Click here to consult with a functional medicine doctor for more information on a good collagen diet and supplements.

I do 20 g of collagen in my coffee every morning. I think it’s amazing. I do my true collagen with some MCT oil and grass-fed butter. I love it. I think it’s excellent for skin, hair, nails, and just for overall prevention of bone loss and cartilage loss. We know the wear and tear that most people experience in their joints throughout the year, especially if they do a lot of long-distance cardio. You really need more building blocks to help prevent and mitigate the wear and tear, so you don’t have knee and joint replacements later in life. Collagen can really help decrease some of that wear and tear.

How do you take collagen?

I like adding collagen in my coffee in the morning because it has a nice little kind of creamer-like effect. It gives that little bit of frothiness which is wonderful. I also do it before bed. Sometimes I’ll do a little bit of collagen (glycine), magnesium, and vitamin C because vitamin C is a really important building block for making collagen. I find magnesium has some very good calming effects as well where there are plugs in the GABA or it’s just a natural beta-blocker as well. It can calm the heart and bring the heart rate down a little bit. I think magnesium does work on some of those GABA pathways as well and, of course, magnesium helps with blood sugar. You’ll get deeper sleep and better REM sleep when you have good magnesium. So, I love combining collagen and magnesium at night.

Where can you get collagen from?

You can get collagen from food via bone broth. Chicken skin is super rich in glycine, roughly 3.3 g for 3-1/2 oz. If you make chicken soup, throw the whole chicken in there. Get a rotisserie chicken from Whole Foods and or get the fattier cuts of the chicken at least with the bone and the skin, so that way you get the best of both worlds if you’re going to do it from a whole food source. Regarding seafood, wild salmon is going to be the best source of glycine.

If you want to learn more about the collagen diet and other good sources of collagen, click this link to schedule a chat with me!

Natural Herbs and Foods to Help Fight Stress

When you’re stressed, what are the important things? Blood sugar stability is really important because most people get on a roller coaster when they get stressed, meaning they’re overly gravitating towards alcohol and towards refined sugar. Their blood sugar goes up and then it crashes down, and then it creates more nervous system stimulation via adrenaline, epinephrine, and cortisol being stimulated to bring the blood sugar back up.

Click here to consult with a functional medicine doctor for guidance on which foods to eat for stress relief.

So, I find just keeping it really simple and really easy with your meals. You may be more nauseous when you’re overly stressed because stress hormone does cause you to feel nauseous. So, this is where you may want to do a soup or a simple smoothie, something really easy where there’s not a lot of digestion but you’re still getting some proteins and fat in there, whether it’s some collagen and some coconut milk or just sipping on some bone broth. Something like that’s going to have some good fat and good protein, and it won’t be hard to digest. So, if you feel nauseous, just still know you should probably be eating but just try to make it something very easy on your tummy.

Then think what are some of the nutrients your nervous system is going to need when you’re more stressed. So, the low hanging fruit, B vitamins. B complex is going to be very essential. Magnesium is going to be excellent. GABA and L-theanine are good things that are going to help you relax and wind down. Valerian root or passionflower, which are all connected to GABA and that inhibitory neurotransmitter that helps you just relax a little bit. It kind of puts the clutching gear and disengages the gearbox, so you can downshift so to speak.

I always go to nutrients first and then I go to my favorite adaptogenic herbs second. So, Ashwagandha is one of my favorites. Rhodiola is excellent and there’s holy basil, which are my favorite very relaxing and tonifying herbs.

If you want to learn more about herbs for stress relief, click this link to schedule a chat with me!

Effective Ways to Increase Your Vitamin D Levels

Back in the 1980s, a guy named Edgar Hope-Simpson proposed that a seasonal stimulus was intimately associated with seasonal epidemic influenza. Long story short, winter comes and then all of the sudden viruses become more of a prevalent issue. There was this whole interventional study that showed vitamin D is reducing the incidence of respiratory infections in children. So, this was specifically talking about kids but there are countless of these for adults.

Click here to consult with a functional medicine doctor to find out how you can supplement with Vitamin D effectively.

What’s happening when the vitamin D levels are sufficient are a multitude of things but in particular, it’s helping to reduce Interleukin 6 (IL-6), which is one of those inflammatory cytokines that get people in trouble. So, if you can reduce your cytokines, that’s going to be beneficial. Also, another cool benefit is not only a sort of an antiviral but there’s some antimicrobial benefit. It can actually activate your immune cells to produce some antimicrobial like a natural antibiotic if you will by upping vitamin D concentration.

How do you take Vitamin D?

Is it just an ongoing thing? If you think you’re getting into trouble with illness, do you go high dose of it? It depends on what your levels are.

So, get a baseline first. I would say the lighter or more fair your skin is, probably the more efficient you are gonna be in converting vitamin D from the sun. The darker your skin is, the more melanin you have. You’ve got different spectrums and for example, a full-on African-American has the highest amount of melanin.

What is Melanin?

Melanin is like your natural UV block and it helps block your skin from the sun’s rays. So, due to evolution and where we evolved, there are people who live closer to the equator and there’s more UV light based on the angle of the sun hitting it. These people naturally evolve with more melanin in the skin. People that evolve further away from the equator get less direct UV light, so there’s less melanin in the skin because it’s all about making vitamin D.

So, the more efficient you are at making vitamin D, you probably will be able to get away with not supplementing as much or as frequently. The more melanin in your skin, the more you have to be on top of your vitamin D because unless you’re going to be outside 6 to 8 hours a day and you’re at a mid to low 30 latitude, you’re probably just not going to be able to ever make enough vitamin D. Therefore, you really have to be on top of everything in your testing.

Vitamin D Dosage, Testing, and Recommendation

For lighter skin, in general, a good rule of thumb is 1000 IUs per 25 pounds of body weight, especially in the fall and winter months. If you want to take a break in the summer, that’s fine. Just make sure you get a test here there to confirm it. The darker your skin is, you may even want to double that in the winter months. Then you may want to follow-up and retest in the early spring to see and to monitor where you’re at. If you’re someone who works outside, you have to make that adjustment. If you’re an office person and you’re inside all day, you also have to make that adjustment, too. So, in general, 1000 IUs per 25 pounds of body weight.

If you have darker skin, you may want to double that for the winter months, and then it’s always good to confirm some time in the winter and some time coming off the winter or early spring-summer to see where you’re at. We can always adjust accordingly and if there is any risk of autoimmunity or cancer, we probably want to be testing just a little bit more frequently. Once you know where you’re at, you can guess based on how well you’re doing.

If you want to learn about the most effective way to supplement with Vitamin D, click this link where you can schedule a chat with me!

The Top 5 Reasons Why Your Estrogen Levels are High – Men & Women!

Let’s talk about the top 5 reasons why your estrogen levels are high. We’re going to break them down today.

WHAT ARE ESTROGENS?

First, let’s look at the 3 major kinds of estrogens: E1 or estrone, E2 or estradiol, and E3 or estriol. In a woman’s regular cycle, it’s usually estradiol we’re talking about. When you start shifting to more menopausal and the ovary stops working, you start getting more estriol. The adrenals help in kick in a lot of DHEA and you make more estriol. Estradiol is more of the growth factor type of estrogen and estriol is a weaker estrogen.

Click here if you need to consult with a functional medicine doctor to learn more about estrogen and your hormones.

WHERE CAN WE FIND ESTROGENS?

  1. PLASTICS. You’ll get it when the plastic is warm like in a microwave or out of a plastic water bottle especially if it’s in the car and the sun is hitting it or it’s outside. That’s why you want a good stainless steel or glass water bottle if you’re going to go outside or leaving it in the sun. The microwave heat and the radiation is going to cause a big release of plastic chemicals there, the xenoestrogens. One of the big ones are the phthalates but also BPA. There are other types of BPAs that are new which are supposedly safe but there are still estrogen-like compounds there as well. These plastics can affect women and men as well. Men are actually going to be more affected by them because men aren’t used to having estrogen in their environment and getting a whole bunch is going to be a problem.
  2. PESTICIDES. These tend to have an estrogenic quality to them and if you’re eating foods that are not organic, you’re definitely going to be getting organochlorines and various pesticides in your environment.
  3. PHYTOESTROGENS. These are found in soy. For example, I had a vegan-vegetarian patient. We ran a Dutch sex hormone panel on her and her estradiol was through the roof and really high. Phytoestrogens can be a big one, so soy may be a problem. With vegan-vegetarian, there’s a lot of phony protein consumption like fake meat kind of stuff such as the Beyond burger where there are a lot of soy and estrogen-like compounds in there. There are also hormones in meat. You have to make sure you get antibiotic-free, hormone-free, and ideally organic and pasture-fed or if you’re on the Whole Foods scale, step 4 or step 5 is ideal. Step 2 is at least pretty good. Organic means no pesticides, no hormones, and also the food they’re eating has no pesticides or hormones, too.
  4. HIGH LEVELS OF INSULIN. Too much carbs drive high levels of insulin because insulin responds to a high level of blood sugar. The blood sugars in your bloodstream go up and your pancreas comes in. The beta cells make a bunch of insulin to bring it down and bring it into the cellar and converted to fat. So, high levels of insulin upregulate an enzyme in men called aromatase that converts testosterone, the male hormones, to estrogen which becomes a problem. Now, in women, a similar thing happens but it’s the exact opposite or the big switch. Their estrogen is converted to testosterone. So, women can actually get more androgen-like issues which results in weight gain, acne, hair growth, and sometimes you can see some libido enhancements on that. So, that’s the difference between men and women.
  5. POOR GUT HEALTH. In the gut, we make healthy good bacteria in our gut that help us absorb a lot of nutrients. A good healthy gut function helps us break down protein for good HDL levels and good enzyme levels. We need these to break down protein into amino acids which are really important for helping us to detoxify. So, detoxification helps us to excrete estrogens that we’re getting exposed to in our environments such as the pesticides, plastic, or something that you don’t even know you’re getting exposed to. Good healthy detoxification will help your body eliminate that, so that’s a good backup plan.Also, if we have a lot of dysbiosis, SIBO and bacterial overgrowth, we can make a lot of what’s called beta-glucuronidase. This is an enzyme that’s made by bad bacteria and it makes it harder to detoxify estrogen. The beta-glucuronidase takes conjugated estrogens and binds it to a protein that helps us excrete it out the body. It takes that protein and it pulls it apart. It takes the handcuffs off that protein, so that allows that estrogen that’s been deconjugated to go back into the body in the general circulation. So, if we have gut issues, that could be a major concern.

HOW DO WE ADDRESS THE PROBLEM?

We need things like cysteine, glycine, glutamine, sulfur amino acids, and things that help us methylate like B12, B6, and folate. So, these nutrients we have to get them in our diet via a good diet. We need to be able to break down and absorb those nutrients, so we need good digestion to get those things in there.

So, in general, we’ve got to make sure we have a good gut bacteria balance. Even fungal overgrowth can cause problems and H. pylori that can lower stomach acid and make it harder to break down nutrition on one side and then it can create this bacterial overgrowth enzyme that makes it hard to detoxify estrogen. These are really important components. If you have any issues with estrogen, you’ve got to look there.

Now, we may want to do things to help detoxify like make lifestyle changes, food changes, pesticide changes, make the changes in regards to plastics, and make in in regards to your diet, your glycemic load, and your gut. That’s a good first step to get to the bottom. There are also different things we may do to help upregulate detoxification to help get that estrogen. It may be activated charcoal or various soluble fibers. It could be things like bentonite clay. We could use things like DIM or Calcium D-Glucarate or glutathione, sulfur amino acids, and vitamin C. They’re all helpful in different situations. We would recommend them based on what’s happening but at least make the diet and lifestyle changes out of the gates.

If you want to find out the root cause of what’s happening, click this link where you can schedule a chat with me!

Top 5 Warning Signs of Hormonal Imbalance

Let’s talk about hormones. I’m going to dive into a couple of clinical pearls that I see in my practice from working with hundreds of female patients and male patients which have a major effect on modulating and supporting hormonal balance.

Click here for a consultation with a functional medicine doctor if you want to learn more about hormonal imbalance.

 

These are my top 5 hormonal balancing strategies:

 

  1. One of the first things in regards to hormones that’s very important, and this may be common sense but I try to give a lot of knowledge guided by experience, is nutritional building blocks for your hormones. Healthy cholesterol from animal products are very essential. Fat soluble vitamins like A, D, K are very important. Lots of good protein are also very important. We have steroid-based hormones that are going to be more cholesterol-based and we have peptide-based hormones that will also be protein-based. So, a lot of these protein, fat-soluble vitamins, and cholesterol especially healthy animal cholesterol are very helpful for hormonal building blocks. If you have a vegan-vegetarian diet or if it’s very nutritionally poor or there’s a lot of processed food, that may set you up with a deficit out of the gates for just hormonal issues. Remember: Make sure the food is nutritionally dense, anti-inflammatory, and low in toxins. That’s vital.

  1. Now, if you’re having a lot of good nutrition in there, the next thing is we have to make sure we’re able to digest it and break it down. So, if we have a lot of chronic acid reflux, poor digestion, constipation, or bloating, we know we’re not quite breaking down our food and our nutritional building blocks. That could tell us that we may have hormonal issues because we’re not breaking that down. Therefore, those nutrients can’t get into our body or get in our bloodstream and be taken throughout the body to be used as building blocks. So, if we have a bottleneck in the nutritional side, that could be a big factor.

  1. Stress, whether it’s emotional or chemical stress. If we’re eating foods that are inflammatory or we’re nutritionally deficient and we have a lot of emotional stress, what tends to happen is our hormones kind of go on two sides. We have an anabolic side which are the growth hormones — testosterone, estrogen, and progesterone — that kind of help deal with growing. Then we have anti-inflammatory hormones which would be cortisol and are catabolic. I always put progesterone in that category because progesterone can be used to make more cortisol. So, we have our anti-inflammatory and then our anabolic. In some, they kind of cross over. Insulin, growth hormones, and testosterone are anabolic. The more inflamed we get, we could have high amounts of testosterone because of PCOS and because of inflammation. So, some of these hormones kind of interact and cross over. With men for instance, the more inflamed men get and the more stressed they get, that can actually cause an upregulation of aromatase and could increase their estrogen. So, see how these things kind of cross react. Your hormones are going to be either pro-building or anti-inflammatory to reduce stress. So, for chronically and stressed out state, cortisol is going to rip up your protein and kind of decrease your muscle mass. As a woman, you’ll see your progesterone level start to drop and that will start putting you into an estrogen-dominant state because if we normally got 20 to 25 times estrogen than progesterone, that ratio starts to drop. Even if you still have more progesterone than estrogen, that ratios is going to throw you off and that can create breast tenderness, cramping, mood issues, excessive bleeding/menorrhagia, infertility, a lot of mood issues, back pain, and fluid retention. All those are possible situations.

  1. Xenoestrogens from the environment and foreign estrogens. They can come from plastic components, pesticides, herbicides or rodenticides, mold toxins, and heavy metals. They are going to disrupt our hormones. The easiest thing is eat organic, avoid plastics, and avoid a lot of the chemicals in the water because a lot of times you can get pesticide runoff or hormone runoff in the water. So, clean water and clean food, and then make sure it’s organic avoid the plastics as well. That’s a big, big thing. Plastics are probably okay if they are in a refrigerator or in a cold environment but ideally if you’re heating stuff up or it’s going to get exposed to light, you want some kind of a Pyrex or a glass container. It’s much better and really important.

  1. Last but not the least would be just making sure our detoxification pathways are running well. So, if we have good hormonal balance but we can’t detoxify it, then a lot of times we can reabsorb it. So, if we don’t have good sulfur, good glutathione precursors, good B vitamins, good methylation, N-acetylation and glucuronidation, we may have a hard time eliminating. Hence, we are re-absorbing a lot of our hormones. So, being able to break down your proteins, break down your amino acid and your B vitamins is going to help with your body’s ability to eliminate a lot of these toxins.

Summary:

Blood sugar, digestion, stress, xenoestrogens, and toxicity are really big. Those are the big 5 across the board. Try to apply at least one of these things.

If you’re struggling with hormonal issues and you want to dive in deeper, feel free to schedule a consult with myself.

Symptoms and Dangers of Low Potassium

Symptoms and Dangers of Low Potassium

Do you know how much potassium you’re getting? I was looking at some recent research including a national survey which indicated that approximately 98% of Americans are not meeting the recommended potassium intake.

We all know the Standard American Diet is not good–but it’s not just the American diet that favors processed foods over whole plant foods, such as fruits, vegetables, beans, and nuts. This is the standard European diet. This is the standard Australian diet. Most developed first-world countries are primarily consuming processed, potassium-devoid food.

Let’s tie that directly into the research I mentioned at the beginning. A study done by a Chinese hospital and Chinese medical university in Wenzhou, Zhejiang Province, China on hypokalemia and clinical implications in patients with coronavirus. The researchers found that people that had severe hypokalemia–the technical term for potassium deficiency–and took potassium supplements were inclined to recovery. While the study results don’t directy say a potassium deficiency means you’ll get sick, it does indicate that because of the ACE-2 enzyme and the whole relationship to the virus, that one contributing factor may be low potassium levels.  And if you already have low potassium to begin with, then you may have a higher risk of fatality.

Click here for a consultation with a functional medicine doctor to learn about the symptoms of potassium deficiency!

Sodium and Potassium Pump

Why Does Potassium Matter?

Potassium is a key part of the sodium-potassium pump. A cell has sodium inside the cell and potassium outside of the cell, and the sodium-potassium pump uses active transport to move molecules from a high concentration to a low concentration by moving sodium ions out of and potassium ions into the cell

The enzyme that’s involved in making this happen is an ATP enzyme. You can identify enzymes because of the suffix “-ase” at the end: ATPase. ATP is important because it is the energy generated by your mitochondria.

Side effects of a potassium deficiency include:

  • Muscle or nerve problems
  • Mood issues
  • Adrenal dysfunction
  • Energy issues
  • Digestive issues
  • Heart palpitations
  • Achy muscles, muscle breakdown
  • Feeling tired and stiff
  • Tingling and numbness issues

Symptoms and Dangers of Low Potassium

One of the big side effects of a potassium deficiency is muscle or nerve issues, because potassium and sodium are very important for the muscles and nerves to work

There is also a potential for mood issues because sodium and potassium play an intricate role with the adrenal glands. Part of the reason why people’s potassium gets low–outside of a poor diet–is going to be because of adrenal function. Typically with the adrenals, aldosterone starts to go low.  Aldosterone is a mineralocorticoid that exists in the cortex of the adrenals. As aldosterone starts going low, sodium can start to drop too. As your sodium drops, sometimes your potassium can look like it’s not too bad. It can look actually a little bit high, but you could still actually have potassium issues because of the fact that your adrenals are weak and you’re peeing out a lot of your minerals. 

If you have sodium-potassium pump issues, you probably have energy issues too. Healthy mitochondrial function is needed to make ATP for the sodium-potassium pump to work.

Cramping is another potential side effect of being potassium-deficient, because the muscles need the fluid wiring, sodium and potassium, and minerals.

Your bowel movements and your motility starts becoming slower when your potassium drops. We need healthy levels of potassium so we have good bowel movements; otherwise there can be digestive and elimination problems.

Heart palpitations are another potential effect of low potassium, since we need potassium and magnesium for our heart to pump. Our heart is a muscle as well. So if your heart is skipping beats or beating harder or faster, that’s a sign of palpitations, which could be from low potassium.

And other symptoms include tingling, numbness, achy muscles, muscle breakdown, feeling tired and stiff. The breakdown of muscle is known as rhabdomyolysis and that breakdown is going to be very much helped with good potassium levels. You’re going to have less muscle breakdown with potassium levels being adequate.

If you have any symptoms of a potassium deficiency, please reach out to a qualified professional to test your levels and determine your next steps.

Holistic Farming, Improving the Food Chain, Your Immune System Starts with Good Food – Joel Salatin | Podcast #290

For today’s podcast, Dr. J has got a treat for you! Joel Salatin, American farmer, lecturer, author, and owner of Polyface Farm. He is one of the most famous farmers with his successful, unconventional techniques (agricultural methods used at Polyface are “beyond organic”).

Dr. J is talking us through the food journey and how a strong immune system starts with our food. We open with segregation vs. integration in conventional vs. unconventional farming. The benefits are obvious, and Salatin chooses not to mass produce to maintain a holistic and environmentally friendly business model. We shift into a discussion about quality and nutrient density of foods. We look at how some recent studies, documentaries, and food movements sweep over the fact that organic grass-fed meat is of a far superior quality to fast food meat. The quality of mass produced meats, fast food “meats”, and organic grass-fed meats are all different, and Dr. J and Joel acknowledge and elaborate on this. Much is covered during this podcast, but stay until the end to learn how our food-spending habits are changing with the times. While we used to spend 18% of our income on food and less on health, now it is the opposite. Dr. J sees this need to spend more on health in direct correlation with the quality and nutrient density of today’s foods. Spend more money on good quality food that is high in nutrients and you’ll spend less on hospital bills, etc.

Dr. Justin Marchegiani

Dr. Justin Marchegiani

In this episode, we cover:

00:00 Intro to holistic farming

07:01 Junk food epidemic

19:47 Food processing plants

26:16 Politics of food

31:10 Nutrient-dense food

37:00 Plant protein vs animal protein, bacteria, biomass and the climate

44:24 Food labels and grading system

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Dr. Justin Marchegiani:  And we are live! It’s Dr. Justin Marchegiani here in the house with Joel Salatin, who is one of the most famous farmers out there who runs Polyface Farms, an organic natural farming association.  We’re gonna talk about all things farming, health, immune system.  Let’s dive in.  Joel, how are you doin’ today?

Joel Salatin:  I’m doing great and it’s an honor to be with you, Dr. J.

Dr. Justin Marchegiani:  Oh, thank you so much.  So, I first came upon you, how long has it—maybe 10 years ago now?  In the documentary, Food Inc?  Has it been 10 years?

Joel Salatin:  Yes, it has been 10 years.

Dr. Justin Marchegiani:  Wow! I remember that movie.  There was a couple of things.  It really kinda juxtaposed conventional farming methods.  You bring in the cows then you bring in all the corn and then you have to move everything out.  Get the corn you know—get all the cow patties out because of all the toxins that happen in it and then you see this wonderful juxtaposition where you have these cows, you move them throughout the pasture.  You bring in the chicken to eat the remains of the stool they bring.  You have this beautiful synergy in your farming and it was like this complete circle where the conventional system was just so, let’s just say, it lacked that holistic nature.  Can you just kinda juxtapose, you know, the farming on the conventional side this with the more holistic farming just so the average person—

Joel Salatin:  Right.

Dr. Justin Marchegiani:  That’s stepping into this, understands the difference?

Joel Salatin:  Sure!  Well, you’ve laid it out very well.  One of the big differences is segregation versus integration.  I mean—

Dr. Justin Marchegiani:  Right.

Joel Salatin:  In the industrial system, the animals are segregated from their environment, from their feedstocks.  They’re cooped up in a house.  They breathe in their own fecal particulate all day.

Dr. Justin Marchegiani:  Correct.

Joel Salatin:  Their waste goes into whatever lagoons.  I mean, if North Carolina didn’t get a hurricane every 2 years, the whole state would be full like a toilet tank right now.

Dr. Justin Marchegiani:  Uh-hmm.

Joel Salatin:  You know, from all the clogged lagoons.  Where—and then it goes to, you know, to wherever the food gets, to wherever it goes, into a great huge processing plant that’s also segregated with razor wire and no trespassing zones from its own community.  Whereas in our system, it’s a highly decentralized system, a highly integrated system where the environments of open land, forest land, and water integrate closely.  Wildlife is not considered a liability.  Wildlife is considered an asset.

Dr. Justin Marchegiani:  Correct.

Joel Salatin:  Pollinators are encouraged and so the animals are each in a habitat that allows it to express its phenotypical distinctiveness.  We call it the pigness of the pig, the chickeness of the chicken, ah so that they can fully express their, you know, yeah, their physiological uniqueness.

Dr. Justin Marchegiani:  Totally makes sense.

Joel Salatin:  The animals are moved from paddock to paddock.  The chickens come behind the cows.  The cows eat grass.  I mean, they are herbivores so they don’t grain and they certainly don’t eat dead chickens and chicken manure like the industry feeds them and the manure fertilizes the pasture like the bison did that built the great soils of, you know, America and then we process locally and we, you know, we feed our foodshed and so everything is this circle.  I mean, even our composting, we build compost with pigs.  So instead of using—

Dr. Justin Marchegiani:  Wow.

Joel Salatin:  Great big machines, you know, to turn these piles, we actually just put some corn in it, turn in the pigs and the pigs aerate it and stir it like a big egg beater and of course, the pigs love to do this.  We are not asking them to do something they don’t like to do.

Dr. Justin Marchegiani:  100%, I like it and I’m not an educated farmer but I could just see the holistic in this and the synergy and it just made sense.  Now obviously, there’s business and, you know, the whole market type of feeds, this conventional type of way of living or producing animals in a conventional way, is it possible to still make money as a farmer and produce food holistically like this or is the profit mode of just really, really change the direction in how farming is moving?

Joel Salatin:  Well, absolutely.  It’s possible to make a living this way.  That’s what we do.  We’re not a non-profit.  We are a for-profit outfit and now, that said, it’s important to realize that much of the food sold in the supermarket is not honestly—the cost of that is not honestly gathered.  I mean, the fact that we have a dead zone the size of Rhode Island and the Gulf of Mexico, that is a direct external cost of industrial agriculture or the fact that half of all cases of diarrhea in the United States come from foodborne pathogens.  You know, what’s the case of diarrhea worth?  I don’t know what it’s worth but it’s not very fun and so we have all these additional costs that are not captured in the supermarket price and so we say, we’re the cheapest food on the planet because we are not polluting anybody.  We’re not, you know, we’re not polluting anybody’s, you know, backyard barbecue with a stinky air and we’re not giving anybody a case of diarrhea and we’re not giving anybody MRSA and C. diff with subtherapeutic antibiotic use.  So there’s—

Dr. Justin Marchegiani:  I just wanna interject real quick.  You said, “A dead zone in Mexico or the Gulf of Mexico?”  Can you elaborate a little more on that?

Joel Salatin:  Yeah, well the Gulf of Mexico, of course, is the ocean and the right now, in the Gulf of Mexico there’s a dead zone which is a toxic—where there’s no oxygen and nothing grows and it’s the size of Rhode Island right now and all those trip fishermen—

Dr. Justin Marchegiani:  Yeah.

Joel Salatin:  Fisherman that made a living in that large area, there’s no longer anything produced there.

Dr. Justin Marchegiani:  Oh, wow.  I didn’t know that.

Joel Salatin:  Yeah.  So I mean, it’s big.  I mean, it’s the biggest dead zone on the planet right now.

Dr. Justin Marchegiani:  Interesting.

Joel Salatin:  And not mention the many that are just, you know, internal but no, that’s a direct result of industrial, chemical and you know, run-off down the Mississippi.

Dr. Justin Marchegiani:  Oh, I see.  So it’s caused by the pesticide run-off and it’s creating a dead zone where just life can’t happen because of all—

Joel Salatin:  Right.

Dr. Justin Marchegiani:  The toxic soup that’s happening there essentially.

Joel Salatin:  That’s right.  That’s right.

Dr. Justin Marchegiani:  Okay, very interesting.

Joel Salatin:  That’s right.

Dr. Justin Marchegiani:  And you have really touched on it too much, I’ll dive into, I wanna get thoughts on it is there is an inequality in regards to junk food being cheap partly because of a lot of the government subsidy, right? 20 billion dollars or so for wheat and soy, so when you throw that on, it’s gonna make these foods artificially sweet so when you see the Dollar Menu for instance, it’s really not a dollar, it’s probably orders of magnitude above that.  Can you talk about the junk food epidemic with high fructose, corn syrup, soy, all these refined processed foods and how they’re artificially cheap?

Joel Salatin:  Well, sure.  I mean, the entire whatever farm program, USDA program, is dedicated toward subsidizing, concessionizing A) not only a large-scale enterprises to the exclusion of small-scale enterprises.

Dr. Justin Marchegiani:  Right.

Joel Salatin:  And you know, amalgamation and centralization and all that, but also to certain products, certain crops.  There’s only 6 crops that get subsidies.  Now they call insurance because subsidies have become you know—

Dr. Justin Marchegiani:  Right.

Joel Salatin:   Too politically incorrect.

Dr. Justin Marchegiani:  Too politically, yeah, exactly.

Joel Salatin:  So now they call insurance.  But there’s only 6 products that have that you know, corn, soybeans, wheat and rice.

Dr. Justin Marchegiani:  Granola?

Joel Salatin:  Uh, not granola.  Cotton.

Dr. Justin Marchegiani:  Cotton.

Joel Salatin:  And the other one is sugarcane.

Dr. Justin Marchegiani:  Wow.

Joel Salatin:  Sugarcane.  So those are the 6 crops that are officially in that, you know that, kind of—well, the old subsidy program now the new insurance program, and so anytime you have incentives for just 6 commodities, guess what?  You’re gonna get a skewed cost structure and an inordinate amount of production in those particular commodities and so that’s exactly what’s happened.  And of course, you know, when you talk about junk food, you gotta realize that junk food is not necessarily less expensive than nutritious food.  I mean, a Snickers bar, the price per pound of a Snickers bar is more than the price per pound of our, you know, grass-finished beef for example.

Dr. Justin Marchegiani:  I think I heard you once say this, I mean, you can correct me if I’m wrong.  I think you were talking about your organic eggs versus the conventional eggs and you’re like, “Hey, yeah. This is the twice the amount of cost but do you know that the amount of folate in here is 20 times more.”  Can you talk about the nutrient density?  And is that about correct?  Is that number about correct?  From the quote from before?  In regards to the folate and eggs?

Joel Salatin:  Yeah, so we participated with Mother Earth News Magazine.

Dr. Justin Marchegiani:  Yeah.

Joel Salatin:  In a study back, oh I don’t know, 5 or 6 years ago.  They got tired of people—of being whatever panned and excoriated for saying that there was a difference from carrot to carrot, egg to egg, you know, pork chop to pork chop and so they said, “Well, let’s do it.  Let’s take, you know, pastured eggs.  Let’s find some farmers and settle this dispute.”  And so they got 12 of us and we send them to a lab and they measured it for 12 nutrients.  One of them was folic acid and the official USDA, you know, nutrient label for eggs is like 48 mcg per egg of folic acid and our eggs averaged 1,038 mcg per egg.

Dr. Justin Marchegiani:  Wow.

Joel Salatin:  No, I mean, yeah, so your magnitude of 20—this isn’t a 5% difference, a 10%.  This is like, you know, magnitudes.  The same thing is true with like grass-finished beef compared to corn-finished beef.  For example, riboflavin.  Riboflavin is especially—

Dr. Justin Marchegiani:  B2.

Joel Salatin:  You know, yeah, and it was like 300% higher.

Dr. Justin Marchegiani:  Wow.

Joel Salatin:  And, and so you know, these products.  When you talk about a salad bar, you know, being able to exercise and fresh air, and sunshine and/or grass in a salad bar where they’re moved every day to a new spot and you get this fresh salad.  The keratins in that salad completely changed the fatty acid, the nutritional profile—

Dr. Justin Marchegiani:  Exactly.

Joel Salatin:  Structure of the, you know, of the meat, poultry, egg.  You know, whatever it is on the protein.

Dr. Justin Marchegiani:  And this primarily just has to do with the fact that the cows are eating a natural diet.  They’re getting lots of greens and then of course, the greens aren’t gonna be laden with GMOs and pesticides and then you’re cycling that through, and then you’re providing the synergy in with the chickens that eat the fecal debris afterwards, which then re-fertilized, and then it just creates this healthier microbiome.  Healthier microbiome in the soil.  Healthy soil microbiome creates more nutrients in the grass and then the circle just continues.  Does that—

Joel Salatin:  Right.

Dr. Justin Marchegiani:  Sound about right?

Joel Salatin:  Right.  Yeah, you’re in the ballpark.  Essentially, the diversity in our microbiome can only be as diverse as the diversity that we’re feeding it in our food and that can only be as diverse as the soil food web in the soil.  I mean, every like tablespoon of soil has more beings in it—

Dr. Justin Marchegiani:  Yup.

Joel Salatin:  Than there are people on the face of the Earth.

Dr. Justin Marchegiani:  Exactly.

Joel Salatin:  And so if we—so if we reduce half of the soil bacteria, you know, with chemicals and make it simplistic and then we only do mono speciation of plants and animals growing on that soil, and then we send that into a sterile processing facility and what comes out as sterile, there’s not much there to feed our microbiome.

Dr. Justin Marchegiani:  Exactly.

Joel Salatin:  And so, you know, when I go pick a carrot out in the garden, I don’t even wash it off.  I rub it off on my pants and get a little bit of that dirt.  You know, I can always imagine these dirt like the acetobacter and mycorrhizae.

Dr. Justin Marchegiani:  Yup.

Joel Salatin:  They come in and they go down and I swallow them and they hit their destined cousins down in my gut, right?

Dr. Justin Marchegiani:  Yeah.

Joel Salatin:  Like, “Oh, hello, cousin.  Where have you been?”  Yeah, you know?

Dr. Justin Marchegiani:  Yeah.

Joel Salatin:  And they have this family reunion of microorganisms, you know?  I can just–

Dr. Justin Marchegiani:  That makes so much sense.

Joel Salatin:  Going on.

Dr. Justin Marchegiani:  That makes sense.  Are there any bigger companies like Tyson or any of these bigger farming companies that are trying to do what you’re doing on a larger scale?  Obviously, they’re doing it because they feel like they can be more efficient in how much product they produce.  You know, we can argue about the quality aspect as you already just did with the nutritional density on the carrots, on the eggs, and I imagine that goes with the grass-fed meat.

Joel Salatin:  Yup.

Dr. Justin Marchegiani:  And the vitamin B2.  So there’s a nutritional density component that they are not measuring because I think they get paid by the pound, not by the nutrient, right?

Joel Salatin:  That’s right.  Nobody in the indust—nobody in the food system gets paid for nutrients right now.  Now that may change.  I mean, there’s some cool technology coming out with little handheld spectrophotometers.

Dr. Justin Marchegiani:  Wow.

Joel Salatin:  You know, which is Abby’s machine on NCIS, you know?  The mass spec that she’s always got.

Dr. Justin Marchegiani:   Yup.

Joel Salatin:  And so there’s some interesting technology especially now in produce where we’re trying to measure, you know, wavelengths.  So there’s some cool stuff coming but yeah, you’re right.  In the food system, nobody really gets paid for nutrition.  They get paid for pounds and bushels and of course, that is not a measure of—that’s not a measure of quality.  It’s a measure of quantity but it is not a measure of quality.  It would be like measuring the effectiveness of a college by the number of diplomas it produced rather than the quality of jobs that graduates got.

Dr. Justin Marchegiani:  Love it.  Great analogy.  So essentially, we have a system that is really good at getting animals fat and big, which then they get paid more because of the weight versus healthy and nutrient-dense—

Joel Salatin:  Yes.

Dr. Justin Marchegiani:  Which then provides more health to the consumers and I just—I tell my patients when they’re going out shopping, you really have to change your mindset when you’re shopping.  You have to say, “Hey, how can I get the best price?  No, “ How can I get the most nutrients for my dollar?”  And when you do that, the organic higher quality, more local foods will always give you more nutrients per dollar versus more bulk per dollar.

Joel Salatin:  Right. For example, in beef production, a lot of people are familiar with ionophore either implants or supplements in like a mineral box.  Well, these ionophores are basically steroids.  They don’t actually increase mass.  They increase the cell’s ability to hold more water and so you get more weight but you don’t get more nutrition.  I mean—

Dr. Justin Marchegiani:  Ahh.

Joel Salatin:  The poultry industry right now, I think Tyson sells something like a billion dollars a year worth of water because they put chickens in chill tanks and agitate them so the birds take on water and the industry—like 10% of the weight of a bird in a supermarket is water.  And so there’s all sorts of little tricks and techniques to try to, you know, abscond a few more pennies for nothing out of the supermarket which is why we promote actually just circumventing the industrial food chain.  Whether it’s a Farmer’s Market, an on-farm store, a farm that ships to you, you know, directly to your doorstep.  I mean, there are now all sorts of alternatives to the mainline orthodox food system and all of those offers, in general, you know, better alternatives than you can find down at Costco and Walmart.

Dr. Justin Marchegiani:  Yeah.

Joel Salatin:   Where the only way to get into those places—several years ago I had a bunch of—

Dr. Justin Marchegiani:  Uh-hmm.

Joel Salatin:  Costco vice-presidents here and we—they spent the day.  They were excited about what we were doing and they asked me then at the end.  They said, “So how we get your stuff in at, you know, Sam’s Club and Costco?”  I said, “Well, the first thing you have to do is let a truck smaller than tractor-trailer back up to your dock.”  That was the end of the discussion.  They could not even—

Dr. Justin Marchegiani:  There wasn’t enough scale.

Joel Salatin:  No, they couldn’t imagine a system where a truck smaller than a tractor-trailer back up to their dock.  So, you know, this was the kind of—it’s a prejudice within the marketplace that excludes, you know, positive alternatives.

Dr. Justin Marchegiani:  Right.  Essentially, they’re looking for more scale and this is more of a decentralized way of doing it just because of, you know, it’s the big companies are kinda wetted to this conventional system because it’s all a weight-driven system not a nutrient-system so you kinda have to change how the system for it to make sense on the financial side to grow.  I mean, is it possible like if you had more money right now if someone gave you a hundred million dollars, could you scale this thing to the size of a Tyson, while producing the same food quality?

Joel Salatin:  Sure.  So what a great question and you know, our most questions and criticism is price and scale.  You know, can you actually feed the world this way and so the way I envision it is to explain to people absolutely this scale, in fact it scales just fine but it doesn’t scale like an aircraft carrier, it scales like a million speedboats.

Dr. Justin Marchegiani:  Yeah.

Joel Salatin:  And so we believe in scale not by taking something—not by taking a stationary piece of infrastructure and turning it into a mega, you know, infrastructure but rather a whole lot of decentralized, democratized—

Dr. Justin Marchegiani:  Right.

Joel Salatin:  Infrastructure all over the landscape so that instead of 150 mega-processing facilities worth 3,000 employees, the country has maybe, you know, 50,000 smaller scale abattoirs or canning plants or processing facilities scattered all over the landscape devoted to their own food, you know, their regional foodsheds.

Dr. Justin Marchegiani:  Right.

Joel Salatin:  And so one is scaled by duplication, the other is scaled by whatever, you know—

Dr. Justin Marchegiani:  Subsidy or?

Joel Salatin:  Empire building.

Dr. Justin Marchegiani:  The Empire Building.

Joel Salatin:  Build a bigger coliseum instead of building a whole bunch of little theatres.

Dr. Justin Marchegiani:  Right.  Now that makes sense.  There’s a quote by John Paul Getty, “You’re better off getting 1% out of 100 men than 100% out of 1 man”, right?

Joel Salatin:  Yeah.

Dr. Justin Marchegiani:  So it’s kinda like that?  And it’s probably safer for our food supply.  I mean, you can go read—you read stories of Russia before the revolution where all the starvation and stuff would happen and you know, because you had one farm controlled by the government and then that went sideways, and everyone starved, right?

Joel Salatin:  Sure, yeah.

Dr. Justin Marchegiani:  So it makes sense from a safety standpoint for sure.  Let’s talk about food processing plants right now.  There’s a lot of hoopla where things were closed off because of the COVID-19 thing and then they had this big supply chain that was moving and they had to kill animals off because that supply chain couldn’t move and the supply chain was so tight in how they brought animals in, fed them, brought them to slaughter.  If they couldn’t slaughter them on time, the whole thing got backed up and they had to kill them.  So you have this supply chain backup.  You have the whole food processing plant owned by a lot of companies outside of the country that are—it seems like they’re selectively choosing food from outside of the country versus inside the country.  Can you talk a little bit about those politics?

Joel Salatin:  Sure.  So the idea there is that these processing plants, remember half, almost half of the US processing plant capacity right now is owned by China and Brazil.  They’re owned by foreigners.

Dr. Justin Marchegiani:  Yeah.

Joel Salatin:  So, you know, these companies are above whatever national politics.  You know, they’re global in scope and loyalty.  They have no loyalty, you know, to a culture, to a country, to a place.  And so what happened was in these big plants, as the coronavirus came in, they started—they were unable to continue to operate.  They had a lot of workers get sick.  You gotta remember that right now, the only place in America where thousands of people are working shoulder to shoulder every day in wet, damp, cool, damp conditions is in these large-scale processing plants.  It’s not happening anywhere else.  And a lot of these workers are themselves living in difficult conditions.  They come from Somalia.  They come from, you know, all over the world and I’m not being xenophobic.  This is just a fact.

Dr. Justin Marchegiani:  Right.

Joel Salatin:  Most of these workers are foreign workers.  They’re trying to save pennies to bring, you know, additional family members home.  So they’re crammed, you know, 10 people in a house that we would consider only big enough for 4 people.  They crammed 10 and 20 people in these houses and they’re scrimping pennies so they’re eating, you know, they’re eating out of the gas station and they’re eating SPAM, you know, to eat cheaply.  So the living conditions, they’re in a new culture, they’re under the stress of a new language, I mean, there’s a lot of stress in their life and stress of course, you know, reduces your cortisol, okay?  And so, then you become more susceptible.  My point is that these huge plants are incubators for sickness.  Whether it’s COVID or anything else and so when you have a very small plant, a community plant like we co-own one that has 20 employees.  It’s a small community plant and we—you know, we have 20 people and we’re spread out a lot more because, well, it’s small, you know?  And there are 2 guys over on the kill ford, 2 guys in the back pack machine, 4 guys in the cut room and they have a lot of room.  It’s just not shoulder-to-shoulder like these great, great, big plants that are basically assembly line.  We do stuff by hand with individual knives and individual workstations and there’s a lot of room and there’s not that many people and we’re hiring neighbors and so it’s better working conditions.  And so, the fact is, that the small decentralized plants are simply less vulnerable to pathogenicity of any type.

Dr. Justin Marchegiani:  Right.

Joel Salatin:  Of any type whether it’s on the food or in the people.  They’re just less vulnerable to pathogenicity than the great big plants.

Dr. Justin Marchegiani:  Oh, 100% and I remember in Food Inc that you were slaughtering a chicken outside in the open air with the UV light coming through and, you know, we’ve seen data that a lot of these coronaviruses cannot really survive more than 1 minute in 75°F temperature, 40% humidity so it seems like the sunlight or the UVC rays are really powerful natural disinfectant that you’re utilizing to help keep your food clean.

Joel Salatin:  Yes, absolutely.  And so a small plant, you know, has more windows.  You know, workers can step outside for you know, for lunch or a break.  I mean, there’s just a lot of additional, whatever, resilience in a small facility.  So that was one of the big glitches in the food chain system.  The other big glitch that happened was that when the restaurants were closed down, the food industry has 2 very distinct, whatever, journeys of food.  It either goes into wholesale and you know, and restaurant trade or it goes into the retail trade.  And as you can imagine, those 2 trajectories are completely different kinds of packaging, completely different kinds of distribution, everything.  And so what happened when the restaurants closed down, everybody started buying retail, while the industry couldn’t adjust their packaging and their, whatever, their fabrication lines—

Dr. Justin Marchegiani:  Right.

Joel Salatin:  Fast enough to adjust.  I mean, we even had it at our farm.  At our farm, we never ran out of ground beef.  We ran out of ground beef for 3 days.  People were going, you know, going ballistic.  We don’t have ground beef.  We had 5,000 pounds of 5-lb packages of ground beef for our restaurants but that was not for the ret—you know, our retailer customers didn’t want 5-lb, you know, 5-lb packages of ground beef.  They want 1-lb packages of ground beef.  And so—

Dr. Justin Marchegiani:  Right.

Joel Salatin:  And so our retail customers saw us being “out” but we had plenty.  It was just in bigger packages for restaurants.

Dr. Justin Marchegiani:  Wow.  That’s—

Joel Salatin:  You know, so we encouraged people, we said, “Look, here’s how you can do it.  You can take this all home, cook it, and then what you don’t eat, freeze it, and you can use it another time.  Or you can take a hacksaw, you know, whack in quarters, you know and move.”  So we were doing all sorts of creative things with our customers trying to get them to understand the meat is here, you just might have to help us and you know, meet this glitch here for a little bit.

Dr. Justin Marchegiani:  No, that makes a lot of sense.  And just from a national security standpoint, you know, it doesn’t make sense allowing foreign people to own so much of our food supply.  I mean, the gateway of our food supply being these food packaging plants.  It just doesn’t make sense that they would—that such a large percent of them are owned by international companies.  That is so mind-blowing!

Joel Salatin:  Well, it is and you know, you can really see it right now in the last I think I’m right on this, in the last like 30 years, the US has gone from one—from roughly 1% to 5% of our food being imported to today, it’s 20%.  In other words, 1 out of 5 mouthfuls of food that an American takes is now coming from a foreign place.  We are becoming more and more vulnerable to these kinds of shocks within in the system.  Of course, you know, during this time, China for the year leading up to the coronavirus, for that year, China depopulated half of their pork industry.  You know, China consumes half of the world’s pork. Just the country of China consumes—

Dr. Justin Marchegiani:  Wow.

Joel Salatin:  Half of the world’s pork and in China, pork is the number one, you know, animal protein.  In America, it’s chicken.

Dr. Justin Marchegiani:  Right.  It makes sense.

Joel Salatin:  Chicken, but in China it’s pork.  So when the African swine fever came into China and by the way, it decimated the large producers more than the small ones, but when it came into China they began depopulating and so China was entering this whole COVID-19 thing short of pork, and so here we were with empty store shelves and Smithfield, which is owned by the Chinese, were sending 20% of our pork to China to help meet the African swine fever shortfall in China—

Dr. Justin Marchegiani:  Wow.

Joel Salatin:  While our grocery shelves were empty.

Dr. Justin Marchegiani:  Wow, this is unbelievable and the politics of food I think are really important because it just—you gotta have common sense with a lot of these things.  And when you have a lot of these international companies running these food processing plants, they are selecting for their fellow international probably subsidiaries I imagine, so then they’re picking meat from these international companies and bringing it here and then leaving our domestic farmers in the hole, kinda empty-handed, with all these extra supply and they are just being given money for the—by the government to sit on it essentially, right?

Joel Salatin:  Yeah, well, I don’t know how much the subsidies, you know, go into those big outfits.  I can tell you that probably the single, you know, when you talk about the politics of food, probably the single biggest issue here is that it is not necessarily money if you will, but it’s regulatory where it’s very, very difficult for a small, you know, community abattoir to get in the business because of very scale prejudicial—

Dr. Justin Marchegiani:  Yeah.

Joel Salatin:  Scale prejudicial requirements.  That’s one reason why Congressman Tom Massie from Kentucky—

Dr. Justin Marchegiani:  Yeah.  Kentucky, yeah.

Joel Salatin:  Has put in the prime act to try to allow the intrastate, not interstate, but intrastate sale of custom processed beef and pork and so that a lot of these little community abattoirs can actually join the marketplace and aren’t excluded from the marketplace.  The cost of getting into this is extremely expensive in its primary regulations.  You know, you can go out and shoot a deer on a 70-degree day and feed it to your kids and give it to all the neighborhood and you’re a great American, but if you do one pig on an appropriate temperature day, you’re a criminal.

Dr. Justin Marchegiani:  Wow.

Joel Salatin:  And so this is not about food safety, it’s about market access.

Dr. Justin Marchegiani:  Right.  There’s some common sense or form that could be done, I mean, if I was the agricultural czar and I could do a couple of different things right now policy-wise to just improve the health of this country, I think number one, I would get rid of all farming subsidies.  Because I think number one is you have to show people, the Americans, what the true cost of food in your junk food is, number one.  Number two, I would adjust a lot of the food stamps/SNAP program.  People that need food, I think you give them a stipend to actually get the real food from their local farmer so you actually get the real food and you can’t spend it on junk food and crap and sugar, and anything else because I think if people need assistance, the worse thing we can do is give them crappy food and then they end up being on more drugs and—

Joel Salatin:  Right.

Dr. Justin Marchegiani:  And they are drained on the healthcare system because then you pay twice and you know, chronic healthcare is actually probably more like 10x, right?  So I’d start with those first 2 things if I were to do anything just to let the free market, and then I probably would do more on the education side because I think people need to be educated about nutrients, not just how much their food weighs.  I think it’s about value.  People look at their food and they don’t have the value component.  They just kinda look at it as, “Okay, it’s you know, this chicken is the same as that chicken,” and they don’t have the value component and that takes education to people like you and people like me.

Joel Salatin:  Right.  Well, I’m with you.  I’ll vote for you.  When you run, I’ll vote for you.  But yes, I agree with all those things and in fact, one of the best ways to educate people is to actually put good food in their mouth.  Most Americans have never actually eaten what we call nutrient-dense authentic food.  I mean, this coronavirus has brought some interesting people into our farm store.  A guy came in last week and you know, he had never shopped anywhere except Walmart and so he, you know, with all this coronavirus stuff, he came to us and he got a couple of, you know, 5 chickens or something and said it would take them a month.  He called back the next week and he said, “I’ve never had anything like that.  We ate them all in a week.”  And what it was, it was his body telling him this is real nutrition, you need to eat this.  Just like—

Dr. Justin Marchegiani:  Wow.

Joel Salatin:  A little anemic 6-year-old came in with his mother.

Dr. Justin Marchegiani:  Yup.

Joel Salatin:  You know, this is little itty-bitty little child.  Mother said, “Oh, he’s such a picky eater.  He won’t eat anything.”  She bought a dozen eggs.  She called us the next day and she said, “He’s eating 6 eggs in a sitting.”  Well, the child he was eating, but he was starving to death.  He was starving nutritionally.

Dr. Justin Marchegiani:  Wow.

Joel Salatin:  And so when he got really decent nutrition, his body, you know, whatever, it woke up.  You know?

Dr. Justin Marchegiani:  Right.  Yeah.

Joel Salatin:  That’s a better wokeness than the politically correct wokeness.

Dr. Justin Marchegiani:  Yeah.  No, that makes sense.  That makes a lot of sense.  Yeah, when your body has the nutrients it needs, its metabolic systems run better and yeah, they literally will generate more energy which helps with the energy and focus and mood and everything.  Now I’m just curious to get your take.  I mean, I’d lecture my patient on whole food and how animal nutrients—animal bioaccumulate plant nutrients.  So when you have the vegan-vegetarian argument versus being able to eat whole food, healthy animal products, number one, the argument tends to—it tends to create a straw man.  The first argument is it tends to create all meat as conventional junk food McDonald’s meat and I think we have to be able to differentiate that.  I don’t talk about the organic broccoli in someone’s backyard and compare it to the soybeans on a monoculture farm.  So we have to be able to differentiate the quality of the meat, number one.  And then number two, we have to look at the nutrient density like you mentioned.  I know animals bioaccumulate plant matter.  I think it’s something like 8 lb of grass goes into 1 lb of cow meat.  So there’s bioaccumulation and when you look at the nutrient density studies comparing a carrot to liver or beef, or your egg yolks to any type of plant, you’re gonna see this increased nutrient density. Can you—what’s your argument on the plant-based nutrition side or the more the plant and animal-based side especially the animal side?

Joel Salatin:  Yeah.  Well, you’re exactly right.  You’re exactly right.  The problem is that with things like, you know, Cowspiracy and Game Changer.

Dr. Justin Marchegiani:  Yes.

Joel Salatin:  They refuse to differentiate that there can be a better way to raise a chicken or a cow—

Dr. Justin Marchegiani:  Yes.

Joel Salatin:  Than a poor way to raise a chicken or a cow.  I’m liking it to this.  It’s as if you and I, let’s say we live on Pluto.  We’re looking down at the Earth and Pluto says, “Hey, that’s an interesting-looking planet down there.  I wonder what their education system is.  How about we get 2 volunteers to do down there and check it out?”  So you and I volunteer, we jump in the flying saucer and we come down to Earth, and we happen to land in the schoolyard of the worst school district with the worst superintendent—

Dr. Justin Marchegiani:  Right.

Joel Salatin:  In a school with the worst principal and we go visit the worst classroom with the worst teacher.

Dr. Justin Marchegiani:  Yup.

Joel Salatin:  Worst parents in the whole country.  And we watched this for 2 days.  We go back to Pluto and they say, “Well, what did you find?”  We’ll say, “Man, if education is like that, we shouldn’t have any education.”  You know?

Dr. Justin Marchegiani:  Exactly.

Joel Salatin:  And that—so when you—when all of your data points are from a dysfunctional system, you’re gonna come up with a dysfunctional conclusion and that is what has driven the data points, the science, the data points of you know, Cowspiracy, the UN Long Shadow report, the EAT-Lancet report, all these, you know, anti-animal, anti-meat things are—they don’t come here to do their data collection.  You know, they go to feedlots, they go to factory farms, they go to, you know, desert irrigation.

Dr. Justin Marchegiani:  Yeah.

Joel Salatin:  And it’s all those systems rather than a truly holistic functional synergistic type system.

Dr. Justin Marchegiani:  Yeah, anytime someone makes an effort to create that straw man and not let—and not really argue against the premises that you’re making, that’s sophistry right there at its best.  I mean, we see it all with a lot of the people talking about climate change and the methane produced by cows.  Well, okay, you know, well, let’s talk about the fact that methane is significantly reduced if not totally neutral with cows that eat grass.  And so, you know, we’re just supporting now an argument of cows eating more grass and keeping the grains and the corn and all that crap out of there.  But the argument still—the goal post constantly gets shifted in the plant versus animal argument and I think it’s a combination of the two but we gotta acknowledge there’s a different way to raise these animals in a healthy fashion and the results totally change.  And we’re not even talking about the bioavailability of plant—

Joel Salatin:  Right.

Dr. Justin Marchegiani:  Proteins versus animal protein.

Joel Salatin:  Right.

Dr. Justin Marchegiani:  That’s a totally different argument.  The assumption is that all plant proteins are absorbed and assimilated the same way and the anti-nutrients aren’t affecting any of it and also that the amino acid profile is the same.  We know that animal-based amino acid profiles are gonna be more sulfur-rich and the plant-based profiles are a lot of times are gonna be incomplete and you have to combine different proteins like rice and beans, etc.  Your thoughts?

Joel Salatin:  Yes.  So yeah, exactly so a lot of people have never heard of a bacteria in the soil called methanotrophic bacteria.

Dr. Justin Marchegiani:  Yes.

Joel Salatin:  Methanotrophic bacteria lives in pasture.  It doesn’t live under corn.  It doesn’t live under asphalt.  It doesn’t live in feedlots.  It doesn’t live on factory farms.  It lives under perennial grasslands.  Methanotrophic bacteria in a healthy grassland, there’s enough methanotrophic bacteria.  Methanotrophic is it’s a bacteria that eats methane.

Dr. Justin Marchegiani:  Eats it.  Totally eats it.  Yup.

Joel Salatin:  Yeah, it eats methane and metabolizes it and feeds it back to plants, okay?  And so in a healthy pasture, you know, perennial grass situation, there’s enough methanotrophic bacteria in the soil to eat up all the methane from 2,000 cows per acre.  That’s how constructive and regenerative nature is.  Now, nobody is gonna have 2,000 cows per acre.  The point is that nature has all the mechanisms necessary to make sure there’s no waste stream.  That everything has a place of reconstruction and regeneration that there’s no landfill in nature.  There’s no away.  There’s no waste stream.  Every waste stream is the beginning of something else.  And so that’s—so methanotrophic bacteria—so you don’t hear in Cowspiracy, you don’t hear them talking about methanotrophic bacteria, they just talk about, you know, feed lots and factory farms and things.  And so, you know, it’s important to understand that there’s a lot in the system that they’re not talking about. Even to the point that how much water it takes to make a T-bone steak.  Well, they don’t measure the urine that comes out of the cow or the bacterial exudates of the biomass when healthy biomass exudes bacteria, that’s the number one coalescent for water vapor in the atmosphere.  Water vapor can coalesce around ice particles.  It can coalesce around little pieces of chemical or it can coalesce around bacteria.  90% of it coalesces around bacteria and bacteria just is exhaled by the biomass, trees and grass and shrubs and things.  And so, when a cow stimulates through proper grazing measure, when a cow stimulates biomass production in the forage, it actually comes alive with additional exhale bacteria that allows the clouds to form, rains to come, and stimulates water.  I mean, this is all out of Walter Jehne from Australia, probably the, you know, the world’s foremost, you know, climatologist, climate change guy talking about how atmospheric moisture is the Earth’s radiator and the problem is that none of these climate changers are talking about, how do replenish the radiator of the Earth?  You replenish it with biomass-induced bacteria exhaling from the plants.

Dr. Justin Marchegiani:  Uh-hmm.

Joel Salatin:  And how you do that is with the proper animal pruners around the land and not continuous grazing, not overgrazing, not desertification, but proper animal management to stimulate the abundance of the biomass on the landscape.

Dr. Justin Marchegiani:  Can you just re-say that like in 15 seconds again?  It was a lot—I wanna be able to connect those bullet points because there was so much said there.  Can you just kind of reiterate that just a little bit more succinctly again?

Joel Salatin:  Okay, so moisture in the air, water droplets condense.

Dr. Justin Marchegiani:  Yup.

Joel Salatin:  They condense around ice particles.

Dr. Justin Marchegiani:  Yup.

Joel Salatin:  They condense around little pieces of chemical, cloud seeding.

Dr. Justin Marchegiani:  Yup.

Joel Salatin:  And they condense around bacteria.  They’re favorite one and the one that’s most conducive is the bacteria.  The bacteria comes from the exudates of biomass, green material, vegetation.

Dr. Justin Marchegiani:  Got it.

Joel Salatin:  And so it’s the vegetation that stimulates the condensation that makes the clouds that helps to create functional water, you know—

Dr. Justin Marchegiani:  Yes.

Joel Salatin:  Water cycle, you know, hydraulic cycles in the world.

Dr. Justin Marchegiani:  And is it just vegetation and the vegetation that’s coming from the cow’s actual food that they’re eating in the grass.  Is that where that vegetation’s coming from?

Joel Salatin:  Yes. Because if you don’t prune biomass, then it tends to become stale and dormant and doesn’t—I mean, a grass plant goes into senescence.  You know, in like 60 days, a grass plant goes into senescence.

Dr. Justin Marchegiani:  Wow.

Joel Salatin:  So if something doesn’t come along and prune that grass plant, you know, it turns brown and the bioaccumulate—the, you know, the photosynthesis stops.  And so it’s the herbivorous pruner, that’s why the planet has so many herbivores—zebras and elephants and you know, llamas and alpacas and caribou.  The reason for all these herbivores is to keep this vegetation freshened up like pruning an orchard or pruning a vineyard to make it, you know, to make functional.  So the problems associated with domestic livestock and herbivores is not the problem with herbivores, it’s the farmers and ranchers who manage them incorrectly to not allow them to do the job they were supposed to do as freshening up, you know, pruners.

Dr. Justin Marchegiani:  It’s excellent.  It’s such a holistic cycle and everything is affected.  Everything affects everything.

Joel Salatin:  Yes.

Dr. Justin Marchegiani:  From the soils to the plants, to the cows to the atmosphere, to the gasses being produced and you know, I always tell my patients, old foods can’t cause new disease and I don’t think we can—I don’t think new farming methods will ever beat the old farming methods that have always been there because it’s just the closer you are to Mother Nature, it seems like that’s the better way to do it.

Joel Salatin:  Well, that’s for sure.  And nature always fills, you know, we believe here at our farm that nature’s default position is fundamentally wellness.

Dr. Justin Marchegiani:  Yup.

Joel Salatin:  And whereas in the industry, they consider the fundamentally default position as sickness.  So we’ve gotta make pharmaceuticals and drugs and GMOs and all these things to override nature’s propensity towards sickness.  Whereas we believe nature’s fundamentally well and if it’s not well, my first question is what did I do to mess it up.

Dr. Justin Marchegiani:  Exactly.

Joel Salatin:  What did I do to override the immunological terrain?  And so we’ve actually—I’ve actually co-authored a book with Dr. Sina McCullough, it just came out 2 weeks ago.  It’s, the title is Beyond Labels and it’s all about going beyond, you know, beyond just the labels in food and understanding how foods produced from a, you know, a practical standpoint.  How do we make food decisions, proper food decisions and get beyond just being stuck on, you know, paleo, keto, organic, whatever it is, but you know, and labels of sickness?  You know?  I have this.  I have that.  But just going all the way beyond labels in life and I would encourage folks to, you know, to see it and it’s written like a dialog from a farmer and a PhD.  So it’s—and you know, it’s—so it moves, when you get tired of me, you get her.  When you get tired of her, you get me.

Dr. Justin Marchegiani:  I love it.  That makes so much sense.  That’s great.  And on the conventional side, you see grades like select or choice or prime, right?  How does that correlate to your meat?  Like where does your meat kinda plug in to that typical grading system?  Obviously, that grading system does not—I don’t think look at the hormones, the antibiotics, the grass-fed or grass-finish nature of that.  Can you talk about that grading system and compare it to kinda where yours plugs in?

Joel Salatin:  Sure.  So that grading system was started in the early 1900s when everybody was using candles, you know, tallow for candles and so the grading system was developed so that the fat content could be measured because cattle received way, way more value if they had enough tallow to make candles.

Dr. Justin Marchegiani:  Hmm.

Joel Salatin:  This was before electricity.  And so the select choice in prime—that whole grading system has nothing to do with nutrition, it has nothing to do with taste, it was nothing to do with eating quality.  It’s strictly a measure of fat percentage in the animal based on—well, okay, so now we got enough fat to you know, boil down to make candles to light our houses.  That’s how archaic it is and yet it—this is what happens with government programs.  As you know, government programs they start and even when they are, you know, a century out of date, we got electricity, they still keep them functioning.  You know, one of the things with eggs for example.  You know, you get a carton of eggs, it says Grade A, Grade A large eggs.  I’m having trouble with my bud here.  It keeps falling out.  You know, when you get a carton of eggs, it says Grade A large eggs.  So what does it mean?  It has nothing to do with nutrition.  It only has to do–

Dr. Justin Marchegiani:  Uh-hmm.

Joel Salatin:  With appearance and the size of the air cell and the viscosity of the albumin.  It doesn’t have anything to do with—but people, they see this, you know, stamp of Grade A or whatever on an egg and they think somebody has checked it for Salmonella or Campylobacter or something.  But nobody has checked them for any of that.  It’s strictly an aesthetic grade in the market so that we don’t get crinkly and extra-long or extra fat or whatever you know, eggs in the marketplace.  And so, this is one of the big—this is one of the reasons—this is what Sina and I are bringing out in our book, Beyond Labels, is some of this background stuff, people look at these labels and they assume it means all this.  I mean, like if somebody is checking all these unpronounceable things.  Doesn’t the FDA check monosodium glutamate?  No!  It’s generally regarded as safe.  GRAS.

Dr. Justin Marchegiani:  Right.

Joel Salatin:  And GMOs.  Who’s checking GMOs?  Nobody.  They’re considered equivalent to non-GMOs, GRAS.  Generally regarded I think it is—

Dr. Justin Marchegiani:  Yup.

Joel Salatin:  Generally regarded as safe.  You know more about that than I do.  But generally regarded, GRAS.  And so there are hundreds and hundreds and hundreds and hundreds of unnatural fake compounds in our food that if they get GRAS designation, nobody checks them.  Any company can add them to food without any check whatsoever.

Dr. Justin Marchegiani:  Yeah, and there’s no real safety studies behind it or anything which is kinda sad.

Joel Salatin:  No.  There’s no safety studies behind it or anything.  And so many of these stamps and inspections and labels, they have nothing to do with nutrition.  None of these labels has anything to do with nutrition.  And I think if you and I could get all the listeners here today to understand that none of the labels has anything to do or measure either A) nutrition or B) pathogenicity, you know, they don’t measure antibiotic residue.  None of this stuff.  That all the things—here’s the thing.  The thing that consumers fear, the things that worry consumers that they would like to know, none of that is on the label.

Dr. Justin Marchegiani:  Exactly.  Exactly. The toxicity, the drug residue, the GMOs.

Joel Salatin:  The nutrient density.  Yeah.

Dr. Justin Marchegiani:  Maybe even mycotoxins.  Exactly.  The nutrient density which is the most important thing and that kinda comes back to one other thing that, you know, I first learned about in the documentary where I first found you, Food Inc was I think it was Michael Pollan was talking about it is that the percent of our income that we spend on food today is about 8% or 9%.  It used to be 15% to 18%.  So we used to prioritize a lot more of our income to food quality and that prioritization has shifted and of course, the disease management and all the drugs that are being taken I think directly correlate with the lack of investment in our food quality and then we end up investing in drugs on the other side to kinda balance out the other end.

Joel Salatin:  Absolutely.  You know, 30 to 40 years ago, the average American spend 18% of their income—

Dr. Justin Marchegiani:  Yup.

Joel Salatin:  On food and 9% on healthcare.  Today, we spend 9% on food and 18% on healthcare.  Those numbers have completely inverted in the last 30 to 40 years.  That’s truly profound and in fact, that inversion really accelerated in 1979 when the US—I call it the US-Duh.

Dr. Justin Marchegiani:  Yeah, USDA.  US-Duh.  Yeah, that’s a good one.

Joel Salatin:  Their first food pyramid, remember the food pyramid?

Dr. Justin Marchegiani:  Yup.

Joel Salatin:  And they put Cheerios and Twinkies on the bottom as you know, the most important stuff.  You know, the grains and we can track our diabetes, our, you know, our obesity.  We can track all these things directly to the consumption of the way the USDA had told u to eat.  The fact is, the sobering fact is, if the government had never told Americans how to eat, including hydrogenated vegetable oil and demonizing butter and lard back in—

Dr. Justin Marchegiani:  Yup.

Joel Salatin:  You know, if the government had never told Americans how to eat, we would actually be healthier today.

Dr. Justin Marchegiani:  100% and because special interest lobby and they get their piece out of that food pyramid or that my food plate—

Joel Salatin:  Exactly.

Dr. Justin Marchegiani:  The recommendations are based off on financial interest, not about what makes us healthy.

Joel Salatin:  Absolutely.

Dr. Justin Marchegiani:  Yeah, and it kinda goes back.  I think people need to look at it from this perspective—old foods don’t cause new disease.

Joel Salatin:  Yeah.

Dr. Justin Marchegiani:  And if you kinda go into that kinda model, that gives you the foundation to move forward for sure.

Joel Salatin:  Right and a kind of a corollary to that is that we didn’t get this pandemic because there was a lack of a vaccine.

Dr. Justin Marchegiani:  Uh-hmm.

Joel Salatin:  It’s not like a sickness fairy floated over the planet and said, “Let’s see what are they lacking down there? Oh, they’re lacking a vaccine to COVID-19.  So we’re gonna sprinkle some of that down there.”  You know, we didn’t get this because we lacked the vaccine or lacked something.  It’s always a result of some sort of mismanagement or you know, misapplication of things and nature doesn’t like vacuum.  You know?  If you’re not getting enough good bugs, they’re gonna put in some bad bugs.  Nature doesn’t like a vacuum.  So nature’s gonna fill the void with something.  So if you’re eating junk food and if you’re, you know, if you’re drinking Coca-Cola instead of, you know, good water for that matter, nature’s gonna fill that deficiency in your cell structure.

Dr. Justin Marchegiani:  100% and also, I saw a study recently, because how vaccines work is, they’re stimulating the TH2 branch of the immune system that makes antibiotics.  I saw a study talking about the TH1 branch of the immune system and how other coronaviruses that we’ve been exposed in the past, our TH1 immune system has kinda been primed so a lot of the high amount of asymptomatic cases, these are people that get the infection, show no symptoms, are infectious maybe for a week but then develop antibodies long term.  A lot of the reason why they were asymptomatic is because they have a TH1 immune response to the virus and the TH1 is like our natural killer cells, right?  This is like in the army, there should be like the Navy Seals or the Delta Team.  These are the first responders to go in first.  Think of the antibodies as the infantry that comes behind alter, so you take a vaccine to increase the infantry but the TH1 immune system which is typically ignored—part of good health, good nutrition is gonna help increase that TH1 immune response and that’s part of the immune system we totally forget about.

Joel Salatin:  Well, absolutely.  You know, that’s so fascinating they way to hear you describe that which is really cool because I was just on a podcast not long ago in person and they tested every guest for coronavirus antibodies.

Dr. Justin Marchegiani:  Yup.

Joel Salatin:  And with a blood test and so you know, the doctor came and he pricked my finger and took my, you know, took my blood and it was like a 15-minute test and he said, “Well, you know, you haven’t had it.”  I said, “Well, have I been exposed to it?”  He said, “Well, the antibody test only tests your secondary immune system because if your first—like if your first, like if your skin, if your exterior immune system was good enough, it will never even get into your antibodies.”

Dr. Justin Marchegiani:  That’s the thing.

Joel Salatin:  So he said, “I can’t tell you if you’ve been exposed.  All I can tell you is did it get through your first immune system, not your second immune system.”  He said, “That’s all I can tell you.”  And I thought, my goodness, as much as we can’t even tell that, that’s incredible what we don’t know.

Dr. Justin Marchegiani:  100%!  We forget about that TH1 immune responses.  There have been studies with people that if they have gammaglobulinemia, meaning they don’t have the ability to make antibodies and if these people have gotten exposed to infections and have been able to fight it off because of the TH1 immune system, which we don’t really have a great way to measure because it’s not like you make a natural killer cell specific for the COVID-19 where you can go test it.  Where antibodies, they’re a specific locking key that you can test for herpes or for chlamydia or for COVID, right?  You can test it.

Joel Salatin:  Right.

Dr. Justin Marchegiani:  Because there’s a specific shape of it.  You don’t quite have that same, you know, I’m not an immunologist but you don’t quite have that shape recognition on the TH1 immune system where you can go look for it specifically.  So it’s a little bit tough—

Joel Salatin:  Right.

Dr. Justin Marchegiani:  To measure.

Joel Salatin:  Right, yeah.  And you know, and that just shows how trying to reduce everything in life—to reduce everything in life to some sort of empirical hard, whatever, formula, ratio—

Dr. Justin Marchegiani:  Right.

Joel Salatin:  Material is just—

Dr. Justin Marchegiani:  Yup.

Joel Salatin:  I mean, this was the problem with the Human Genome Project.  You know, remember when the Human Genome Project launched?

Dr. Justin Marchegiani:  Uh-hmm.

Joel Salatin:  And they said, “This will take, you know, this many years and we know based on mathematical statistics that based on genetic variability, we know there will be a 100,000.”  I remember it like yesterday, “There will be a 100,000 pairs on the DNA strand.”  Well, goodness.  This has to be the only Federal Government-funded project that ever finished at half the budget in half the time.  The reason isn’t because they only found like what 24,000 pairs.

Dr. Justin Marchegiani:  Yeah.

Joel Salatin:  I said, “That’s mathematically impossible.”  And that launched the entire new, new sphere of study called Epigenetics, which is how—which is the hanky-panky, the hanky-panky going on up and down the DNA strand.  Nobody knew that before and so it’s amazing how we—as we western empirical, you know, Greco-Roman Western reductionist linear compartmentalized thinkers try to break apart these pieces, life becomes more magnificent, more mysterious, more awesome, more complex, more beautiful than anything we can imagine.  And so why don’t we just—why don’t we just back up and enjoy the beauty?  And let’s drink water instead of Coke and let’s eat, you know, real carrots instead of make-believe carrots and real cows instead of make-believe cows, and let’s just back up and enjoy that nature is way more beautiful and complex than we can ever try to break apart anyway.

Dr. Justin Marchegiani:  Totally.  I think that really just summarizes everything.  Just to kinda piggyback on the whole DNA project.  I remember this.  I was in college at the time and I remember what, 98% to 99% of all DNA they labeled as junk DNA because they didn’t understand it, right?  Junk DNA are these DNAs that are non-encoding, right?  They’re not essentially encoding proteins.  Turning off right? And turning on.  And that’s where I think a lot of the Epigenetics plays into.  They just labeled 98% to 99%–

Joel Salatin:  Right.

Dr. Justin Marchegiani:  Of all DNA they didn’t understand that wasn’t encoding things as junk, which is unbelievable.  The hubris in science to just label—

Joel Salatin:  Yes.

Dr. Justin Marchegiani:  99% of something junk but I think that’s where a lot of the Epigenetics play in and we know nutrition and sleep and hydration and managing stress—

Joel Salatin:  yes.

Dr. Justin Marchegiani:  Really control a lot of that DNA that we don’t understand and we just label junk.

Joel Salatin:  Yeah, that’s right.  I mean, it’s similar to black hole in the cosmo—in the cosmic, you know, physics to labeling black hole because somehow when you don’t appreciate the electrical components to the universe that you can’t mathematically justify all this just with gravity and mass and so well, we gotta have a placeholder to make the math work so we’ll call them black holes.  We have never seen one.  We don’t know if they exist but the math doesn’t work and so we humans in our finiteness, you know, we’re always coming to this big thing trying—we try to make the complex too simple and we try to make the too simple to complex.

Dr. Justin Marchegiani:  Yep, I 100% agree, Joel.  I think you did a wonderful job summarizing that.  How can listeners support you?  I mean, can they buy your food online?  Do you ship it?  How can they support you?  How can they support other people like you?  What’s that next step?

Joel Salatin:  Okay, so yeah, there’s an entire, you know, network of people like us and yes, and we do ship.  We do ship now.  We started it last year.  We ship nationwide.

Dr. Justin Marchegiani:  Excellent.

Joel Salatin:  So yes, you can call us up and now, I’ll tell you right now we’re struggling to keep up, okay?  But we’re, you know, we’re growing more.  We’re doing some things so we can try to meet the demand because we’re very cognizant that this whole coronavirus thing has stimulated for the first time large-scale cultural discussions around immune function.  And that’s an exciting—that’s the exciting silver lining to this whole cloud is that people for the first time on the street talking about building immune systems.  That’s an exciting thing.  So yes, our website is PolyfaceFarms.com and you can, you know, you can order food there and you can get information, books, you can see where I’m speaking, of course, most have been canceled but now they’re coming back.  I’m actually gonna be—July 9th I’m gonna be doing 5 presentations.

Dr. Justin Marchegiani:  Wow.

Joel Salatin:  For, it’s called A Day Up The Creek With A Lunatic Farmer in Orlando, FL at the national—Libertarian Party National Convention in Orlando.

Dr. Justin Marchegiani:  Cool.

Joel Salatin:  How about that?

Dr. Justin Marchegiani:  That’s awesome.  Very cool.

Joel Salatin:  Yeah, yeah, so anyway, yeah.  PolyfaceFarms.com is our website and I’ll be glad for anybody to visit that be glad to help anybody that’s trying to get some help.

Dr. Justin Marchegiani:  And also, you’re an author, you have many books.  You have many books as well so I imagine getting some of the books—

Joel Salatin:  Yes.

Dr. Justin Marchegiani:  Would be very helpful.  I think you had a book you should recommend that kinda dovetail with this topic?

Joel Salatin:  Well, certainly the book by Dr. David Montgomery on—

Dr. Justin Marchegiani:  Yup.

Joel Salatin:  On soil, that’s, yeah, that’s a powerful, powerful book.  I mean, there are, there’s a new one just coming out.  It’s just been literally just been released by Diana Rogers called Sacred Cow.

Dr. Justin Marchegiani:  Uh-hmm.,

Joel Salatin:  In fact, I—it’s so new, I just—she just sent me it.  Yeah, here it is.

Dr. Justin Marchegiani:  Love it.

Joel Salatin:  Here it is.  Sacred Cow and of course, our new book, Beyond Labels is just out and it’s too far away to reach.  It’s over on the other counter, but yeah, these are all books that really speak to this—you know, the whole message that we just talked about today and will help, you know, dig in a little deeper.

Dr. Justin Marchegiani:  Is there any other ways people can donate or help besides that?  I know there’s like farm to legal defense funds for some of these—

Joel Salatin:  Yeah.

Dr. Justin Marchegiani:  Farmers that are really getting hit hard with some of these lawsuits.  Is that a good method?  Is there a site you recommend for that?  Are there any other ways people can help?

Joel Salatin:  Oh yes, Farm to Consumer Legal Defense Fund is my number one recommended, you know, kind of charity in this.  What people don’t realize is that as soon as you stepped out of the orthodox seat today, you step into a hearsay and hearsay is not liked by many of the government regulators and I mean, for example, they don’t even like that we love customers to come to our farm.  You know, they think that they’re gonna bring disease.  And so that’s why, you know, all your industrial farms, they have big, you know no trespassing signs and you know, they don’t want people—and so what has happened is we’ve disconnected so much from our food that in the industrial food, when you invest in that meal, it’s like prostitution food.  It’s a one-night stand.  There’s no romance or no—

Dr. Justin Marchegiani:  Right.

Joel Salatin:  There’s no understanding of that food and so we want people to come and visit the farm.  See the cows, touch the chickens, you know, pick a cherry off a tree, okay?  And actually have a memory.  There’s actually information that indicates if you sit down for a meal and what you’re eating, if you have a memory—if you have a memory that goes beyond that meal, then it actually helps your digestive enzymes to digest it better if there’s a memory that goes with that food.  And so, you know, we’re all into building those connections of wanting people to do, but Farm to Consumer Legal Defense Fund is a wonderful organization that’s providing legal help for those of us who dare to question the orthodoxy to hold us by the hand and work us through to either fight in court or to create workarounds so we that don’t have to get a license or comply.

Dr. Justin Marchegiani:  You know, I’m a huge fan.  I donate money to that every single year.  I think it’s great and I just urge people to shift the values of food and don’t look at just price.  Look at the nutrient density when you go to purchase and remember that study that Joel did there, 10x, 10 to 20x on the folate and the pasture-fed organic high-quality eggs versus the conventional.  So you really get a bargain even if you’re spending you know, twice the amount of 10x more.  I’ll take that deal any day.

Joel Salatin:  Right.

Dr. Justin Marchegiani:  Awesome, Joel.  Thank you so much.  Is there anything else you wanna leave the listeners with?

Joel Salatin:  No, you’ve been a delight.  We’re, I think we’re two peas in a pod here and I can’t thank you enough for taking this issue and for giving me an additional platform here and just bless you, bless you for what you do.  We need a thousand like you.

Dr. Justin Marchegiani:  Thanks so much, Joel.  Really appreciate it.  Love to have you back anytime you have anything else important you wanna share.  Thanks again.


References:

https://justinhealth.com/

Audio Podcast:

Herbs to Support Digestion

By Dr. Justin Marchegiani

Digestive issues are so common that many people don’t know that the way they are feeling isn’t normal. Time and time again, patients will come back to tell me that they can’t believe they aren’t bloated and gassy every time they eat!

Bloating, gas, abdominal pain, fatigue, diarrhea, and constipation all indicate your digestive system is not working properly. We all would benefit from replacing processed foods, refined sugar, and gluten with organic, whole, fresh meat and vegetables. If you have already been eating a paleo-type of diet and are still having digestive issues, you might consider working with a functional medicine doctor who can help you identify which foods are your specific triggers.

Digestive Health, Herbs and Functional Medicine

There are many beneficial herbs for digestive support. Whether you’re supporting your long-term digestive health, or in need or a quick fix for a tummy ache, there are herbs that can help. Today we’re going to look at some of the best herbs to boost the production of digestive enzymes, and soothe your digestive system.

Dandelion is an all-encompassing medicinal herb. Dandelion is bitter, which catalyzes intestinal enzymes and stimulates the manufacture of bile. This delightful garden plant also supports the liver by filtering waste from the bloodstream.

Dandelion leaves can be cut into pieces and included in salads, or used in juices, to get your digestive juices running smoothly. Dried Dandelion root from trustworthy herbal manufacturers makes for an excellent tea.

Chamomile acts on the gut’s enteric nervous system, which is very sensitive to changes in the environment. Chamomile is soothing to the stomach & intestine and acts as a calming antispasmodic herb. This herb is your go-to for calming a nervous stomach, treating gas, diarrhea, and indigestion.

Chamomile tea is an extremely common (and delicious) way to reap the benefits of this herb. Kids love it too!

Marshmallow, or Althaea, is a great herb for soothing any inflammation along the digestive tract. Marshmallow root is actually sweet- making this a tasty way to calm your tummy! Marshmallow root is perfect for gastritis, ulcers and irritable bowel syndrome.

This herb actually provides the most benefits when you have it cold! Add 1-2 tbsp of Althaea root to 1 cup of cold water and allow it to soak for a couple of hours so that it becomes a thick liquid. You can also use this plant as a powder.  

Licorice This wonderful herb is regarded as a soothing tonic and is used as a calming demulcent to protect and soothe the mucous membranes of the digestive tract. Licorice also protects the gut lining from stomach acid that can cause queasiness and indigestion. The herb has both anti-inflammatories as well as has antispasmodic properties. The active nature of this herb provides a calm laxative effect and also works well against diarrhea.

Licorice is a powerful synergist; when combined with other herbs, the benefits of all herbs are boosted. Try taking licorice with fennel, ginger, or chamomile for a comprehensive digestive tonic!

Angelica is a wonderfully aromatic herb, and conventionally, it is the root that is most preferred. A tea infusion of the roots relieves gas, bloating, flatulence, and aids kidney function. This herb is carminative in nature- meaning it will help prevent gas or help relieve gas if you’re already bloated.

The volatile oils that exist within Angelica have antispasmodic effects, helping to alleviate intestinal spasms, gastric ulcers, diarrhea, and indigestion. The herb is full of antioxidants that check free radical damage to the tissues and alleviate gut inflammation.  

Calendula This bright flower produces a calming and gentle anti-inflammatory effect along the digestive tract and further protects it from future damage. Calendula helps regulate bacterial growth inside the intestine.

These natural remedies have stood the test of time; herbal tonics have been used all over the world for centuries. So next time you’re feeling bloated, try making yourself a mug of herbal tea and experience the natural relief for yourself!  

 

References:

1. Functional Wellness, Part 3: Digestive Health: https://experiencelife.com/article/functional-wellness-part-3-digestive-health/

2. Dandelion: the key herb for liver health, better digestion and beautiful skin: https://www.naturimedica.com/dandelion-the-key-herb-for-liver-health-better-digestion-and-beautiful-skin/

3. Chamomile: More than calming: https://herbalelement.com/blogs/news/chamomile-more-than-calming

4. Healing the Gut with Marshmallow Root: https://journeyofhealth.org/healing-the-gut-with-marshmallow-root/

5. Licorice Root: A Digestive Friend: http://www.medicinehunter.com/page/licorice-root-digestive-friend

6. ANGELICA ROOT, Angelica archangelica: https://www.gardenoflife.com/content/Herb/angelica-root/

7. Calendula: 30 Amazing Benefits and Uses: https://thefreerangelife.com/30-uses-for-calendula/

8. Herbs to Improve Digestion: http://www.medicinehunter.com/herbs-improve-digestion

New Year, New You: Easy Steps For A Healthier You

New Year, New You: Easy Steps For A Healthier You

It is common practice to set New Year’s Resolutions: weight loss, a better self-care routine, implementing new habits or cutting out old ones. However, with 80% of New Year’s Resolutions failing by February, we need to reassess our goal-making.

How to Set An Attainable Resolution

Start with the Why: Ask yourself, why are you setting this goal? Understanding your reasoning can help motivate you to stick to a certain resolution. Additionally, setting big goals without thinking of how you are going to get there can make it seem quite daunting. Breaking a goal down into actionable steps is critical for success.

Example: “I want to lose weight.”

This is an admirable, yet vague, goal. Ask yourself why you want to lose weight. Is it so that you’ll feel more confident in your own skin or rocking a bikini on Spring Break? Or maybe you’re trying to lose weight for your health, to prevent the risk of developing health complications.

Secondly, we need to break down the steps required to reach the end product. There are multiple factors that go into weight loss. Diet and exercise being two of the big ones. Maybe you have something sweet after every meal, and decide to save dessert for an after-dinner treat. That is one small, but compounding factor that is an important part of reaching your bigger goal. If you don’t work out, you can create a plan that works with you. Maybe you decide to walk a lap around the block once per day, and increase the distance every week for 2 months. Then, you start by jogging around the block once per day, and increase that over time… whatever plan works for you- the important part is having a strategy for success!

Easy Steps For A Healthier You

With all this being said, we have taken a couple of the most common New Year’s Resolutions, and broken them down into totally doable steps.

Exercise: After you can explain to yourself why you want to exercise (weight loss for your health, building muscle so that you can carry your kids longer, etc.), you need to create your plan. Three good questions to answer are:

  1. When will you exercise? Decide how many times per week you are going to exercise, and if possible, identify which days those will be. (Ex: I will work out 3x per week, on Monday, Thursday, and Saturday).
  2. What kind of exercise will you do? Will you go to a gym and work on building muscle, focus on running outdoors, or join a sport or other athletic activity (swimming, yoga, basketball, cycling, etc.)?
  3. How long will you work out? Dedicating 20 minutes, 40 minutes, an hour, etc. to your workout on your chosen days of the week will help you set & stick to a schedule.

Starting (or Changing) Your Diet

Again, it’s important to assess your reasons for changing your diet. Whether you eat a lot of processed food, indulge in too many “cheat” meals, or have some underlying health issues that you want to address by cutting out potential triggers- knowing your reason for starting a diet will help keep you on track.

Additionally, it’s good to have a game plan for moments where you will inevitably struggle. Healthy swaps and backup plans.

Some of the most impactful changes don’t have to be hard. Below are a few of the best things you can do for your health, and healthy swaps:

  • Minimizing processed foods: Rather than buying foods in packages and wrappers, opt for fresh foods. Browse paleo versions of your favorite foods, and have fun experimenting in the kitchen. Batch cooking can come in handy– making larger portions of  each meal will enable you to freeze the leftovers. When you would otherwise be tempted by a processed meal from the grocery store, you can just heat up your healthy ready-made meal! Bonus tip: Carry protein cars, nuts, and other easy healthy snacks in your purse/keep them in your car for occasions when you are out & about and in need of fuel.
  • Cutting out gluten: This seems daunting to some, but is in fact incredibly easy. There are gluten-free alternatives for everything, though most of the time, these are processed foods that we want to be avoiding anyways. Swap out breads for other, healthier sources of carbs, such as sweet potatoes.
  • Limiting sugar and alcohol intake: Limit your alcohol intake, and check out our article for tips on hacking your alcohol consumption. Swap out excessively sugary desserts for dark chocolate (80%+). Another delicious and natural treat is a baked cinnamon apple: Dice up an apple into ~½” cubes. Add a tablespoon of butter and a good helping of ceylon cinnamon over the top. Cover in foil, and bake at 400° for about 20 minutes. The final result will be a very soft treat, which can be mixed up. This resembles apple pie, and is free of any added sugar!

Wanting to better yourself isn’t limited to New Year’s. No matter when you start your healthier lifestyle, setting reasonable goals and establishing your “why” is a significant step towards your success.

We wish you a happy and healthy 2019!

Thyroid and Nutrient Deficiencies Q & A – Podcast #125

Dr. Justin Marchegiani and Evan Brand dive into an exciting discussion all about thyroid. Listen carefully as they engage in a dynamic conversation with the listeners and share some valuable information regarding their functional medicine approach on issues relating to thyroid; its connection to adrenal health, gut health, nutrition, and infections.

Learn about the hyper- and hypo- symptoms related to thyroid issues. Find out how other conditions like leaky gut and other infections are linked to thyroid health. Gain valuable information on different tests used to assess thyroid health and rule out other conditions contributing to thyroid issues. Increase your awareness about the different sources, like foods, supplements, and metals which all impacts thyroid function.

In this episode, we cover:

04:19   Thyroid and its connection to adrenals and leaky gut

12:50   Testing for Autoimmunity

16:42   Infections and Thyroid Health Connection

21:35   Cortisol Lab Test for Adrenal Issue

28:36   Thyroid Symptoms and Assessment

32:23   Iron

37:20   Gluten and its connection to leaky gut

54:23   Mercury

58:25   Iodine

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Dr. Justin Marchegiani: YouTube as well. Any questions, feel free to type them in. Today’s podcast will be on thyroid. Evan, can you hear me okay?

Evan Brand: I sure can. You sound good.

Dr. Justin Marchegiani: Awesome, man. We are live. What’s going on, man?

Evan Brand: Oh, not too much. Like I told you, somebody in France has had a fun weekend with my business credit card. So uh – besides that, everything is good.

Dr. Justin Marchegiani: Very cool, man. Yeah. Well, at least you got a capital one card, so you’re pretty well protected, right?

Evan Brand: Yup.

Dr. Justin Marchegiani: That’s awesome. So we’re live on Facebook and YouTube. Again, better to be on YouTube, my opinion coz you get to see Evan and myself. If you’re watching me on Facebook right now, we’re a little compromised. We only got my feedback. You’re not gonna hear Evan’s side of it. So feel free and check out YouTube.com/justinhealth to be able to see Evan’s pretty face and be able to get some questions there. But we will answer questions on Facebook Live, too.

Evan Brand: Cool. So today we wanted to talk about thyroid. There is many lab test out there that you can get. Still, conventional doctors are not running the lab tests that are important, though, some of these antibody markers, some of the reverse T3 markers. Maybe you should briefly chat about that just since people maybe on Facebook. Talk people through why is this happening? Why are these conventional doctors not running these other important thyroid markers? Why is it just TSH and some of the other boring stuff?

Dr. Justin Marchegiani: Great question. And again, today we’re talking about thyroid and we talked about this topic a lot, done a lot of videos on it. I have a book coming out on this very shortly as well. So I’m just kinda do a brief overview. Feel free and check out Evan’s page not just Paleo.com and his podcast from more info as well as mine. We’ll give you more info here today. Hopefully we’ll be able to have a live interaction. But Evan’s question is for the Facebook live listeners. “Can we get podcast live on YouTube, too?” is the question about conventional thyroid issues versus functional thyroid issues. And this is a big difference, and most people they go and get help from their conventional physicians on matters of thyroid issues. They think that their conventional doctor is ruling them out for thyroid issues and they may, if it’s an extreme thyroid issue. You know, very, very high TSH, extreme thyroid swelling, uhm – maybe while hyper-symptoms if their grades are on the hyper side, or if they have a lot of thyroid destruction, or goiter things. They may get picked up by conventional testing, but many patients they aren’t getting picked up on conventional testing because they’re kinda in no man’s land. Conventional medicine looks at things like an on and off switch. You’re either healthy, right? The light’s on. Or you’re unhealthy, the light’s off. And we know in functional medicine world, that light switch is more of the dimmer switch, right? The light may be on halfway, right? You’re halfway healthy; or another way to look at it, you’re halfway to not being healthy. But it may not be all the way off. Maybe just flickering a little bit. And unless you’re all the way off, what’s gonna happen is they’re not gonna see anything wrong with your health issues regarding your thyroid. And they’re not gonna make any recommendations for interventions. And that’s the biggest problem. With thyroid issues, looking from the conventional to the functional medicine realm. And also, you have to look at the tools that they have right there. One tool – most part two, you’re gonna have some kinda surgical intervention or you gonna have some kind of uhm – pharmaceutical intervention. None of which typically fixes the root cause of what’s going on. Especially when we understand that thyroid issues are 90% autoimmune in nature. I’d say at least 50-90%. So we know if it’s autoimmune, and we don’t fix the underlying cause of why the autoimmunity is there, right? Then the underlying mechanism of the antibody is in the immune system attacking the thyroid tissue is still happening in the background.

Evan Brand: That’s terrible. I mean we’ve got thousands of people at this point who we work with, where they’re on thyroid drugs, and they still feel terrible. And I’ll go back and say, “Hey Doc, look, give up my Synthroid or other pharmaceutical, I still feel terrible.” And they’re just gonna up the drug more and more and more. So it’s like you’re jamming this gas pedal down, but you are not figuring out what’s the issue in the first place. And so for us, we’ll always gonna be looking at the gut; looking for infection; seeing what could be going on; why is there some type of attack going on. And then also looking at adrenals, too. And figure out what’s the adrenal thyroid connection. Maybe you could brief people on that a little bit? How someone with adrenal issues could have thyroid issues and vice versa.

Dr. Justin Marchegiani: Yeah. So Evan, your question was looking at adrenals thyroid issues, we also have a listener question as well, talking about thyroid and gluten sensitivity. I’ll try to intertwine with the two answers. But again, adrenals are really important because you have cortisol production coming from the adrenals, which is important for managing stress and inflammation. Also, generally energy via blood sugar. Also, cortisol – is they differ healthy thyroid conversion. So if we have two high cortisol, or if your stress response is too high, we’re kinda in a Stage I adrenal issue that can block thyroid conversion. So we have this T4 thyroid hormone that gets converted down to the T3. And T4 is relatively inactive compared to T3.  So we have to make this conversion. There’s a lot of things that are needed for that, whether it’s selenium, or zinc, or vitamin A, or other nutrients to help make that conversion. But cortisol, from a hormonal perspective, is also needed. So if we’re too low on our response, right? We have this HPA axis, this regulation, the brain, the agent P, the hypothalamus and pituitary are hypo functioning. They’re dysregulated like a broken thermostat in your house – doesn’t turn on the heat, or turn on the air conditioning. That same thing is needed to help make that conversion from T4 to T3. So we have depleted adrenals that can strongly, strongly be an inhibiting factor of thyroid conversion. And also, if we have too much stress, one of the mechanisms the body does to regulate the stress response, is to make more reverse T3, which is essentially like taking uhm – the clip by the – your gun and putting blanks in there. So they kinda – they fit into the – into the magazine. They fit into the cartridge, right? But they fire, but that then you don’t get the same metabolic effect. You don’t get the increase in energy; don’t get all of the hormonal benefits; you don’t have the warmness and the increased blood circulation; and you don’t have the degradation of cholesterol and other hormonal byproducts. So you can see that the adrenals are intimately connected. Now answering the person’s question here on gluten. Gluten is really important because that’s a big strong – That’s a big stimulator of leaky gut. So gluten exposure can drive leaky gut. What it does is it increases zonulin, which unzips the tight junctions in a lot of patients, even people that are necessarily having a response to gluten. It shows that there is still uh – intestinal permeability that’s happening. And the more food particles that get into the bloodstream, the more LPS is in the gut, the more that can unzip the gut, the more – allow more food particles in there, and create more immune stimulation. And it’s also inflammatory in the gut, too. And also can create this concept known as molecular mimicry, where the immune system sees the surface proteins, and it can mistakenly identified it is the thyroid, and it starts attacking the thyroid tissue, creating more inflammation. And that can cause these thyroid follicles. So still, that hormone is creating unbalanced levels.

Evan Brand: And this could all come from gluten exposure, you’re saying?

Dr. Justin Marchegiani: It can all come from gluten exposure. Gluten is one strongest stimulators of leaky gut, along with distress, along with LPS, which is a compound produced from bacterial overgrowth, right? So the worse stomach acid, the more stress we have, the more essentially we’re not breaking down our food, the more we’re gonna have bad bacterial overgrowth that’s gonna increase LPS, that’s gonna unzip those tight junctions even faster, which is gonna create more immune issues, more food allergy issues. Because think about it, right? The immune system shouldn’t be getting revved up to deal with food; shouldn’t be getting revved up to deal with the digestion. So the more that’s happening- well what that means is that your immune system is going in overdrive. One of the major reason why people are when they’re sick – think about it. Because their immune system sucks up so much energy. So the more you’re revving up your immune system by just consuming food, you’re gonna be constantly tired. And that’s just gonna drain your adrenals, and drain your thyroid, and increase that thyroid autoimmune attack.

Evan Brand: Yup. Well said. So I mean, we got the zonulin. What’s the link there between the zonulin and LPS? So are these connected at all? Or are these going up and down in relationship to each other?

Dr. Justin Marchegiani:  Yes. So the more zonulin you have, typically the more leaky gut you’re gonna have, right? So vitamin D is actually a zonulin inhibitor. So the more zonulin you have, the more leaky gut. So LPS will increase zonulin. Infections will increase zonulin. Gluten will increase zonulin. And that basically, if this is like Parker jacket, you’re wearing that’s kinda like unzipping those tight junctions and then basically food particles can get in there.LPS particles can get in there. When LPS flows to the brain and makes it way up to the brain, leaky gut, leaky brain that LPS can create inflammation in the brain which feels like brain fog, which feels like mood issues, which feels like depression, which feels like anxiety. And this is really hard for a lot of people. Getting back to Evan’s question on gluten and the brain, is people may have a gluten issue. Think that well gluten has to cause digestive problems diarrhea, bloating, gas, reflux constipation, diarrhea. But it may not – It may be causing depression, anxiety brain fog, poor memory, poor uh – just word recall. And you may have a gluten issue, but it may not be even because by – you know, you may not see it because it’s not those conventional symptoms. And again, that same thing is gonna create thyroid issues, too. Coz that same mechanism that opens up the lining of the blood-brain barrier and the brain, also affect the gut, which then creates that more autoimmune thyroid attack.

Evan Brand: Well said. And there’s a lot of people that justify eating gluten to us. Whether it’s like organic wheat, or they’re doing some type of like sprouted wheat, or something like that. But gluten is gluten, and even if you’re not celiac – now there is research that shows that celiacs are gonna have30 times higher zonulin levels than a non-celiac. So massive, massive leaky gut in the celiac person in comparison.

Dr. Justin Marchegiani: Right.

Evan Brand: But still, we could even talk about the study. It’s Scandinavian Journal of Gastroenterology. It showed that gliadin, which is a gluten protein can affect zonulin even in people without the gene for celiac.

Dr. Justin Marchegiani: Yes.

Evan Brand: And so basically they said, “All gliadin, regardless of what – whether you are celiac or not, it’s still going to activate zonulin, therefore leaky gut, therefore this LPS, these endotoxins are gonna get in there.”

Dr. Justin Marchegiani: Totally.

Evan Brand: Which is crazy. And – and I love that. I love that the science because then you and I aren’t the bad guys when we’re telling people to get rid of gluten. It’s like, “Look, here is the research.” Yeah, maybe you don’t get a – acne from gluten, but you still causing leaky gut, regardless. I love that we can actually prove that and it’s not just up for – it’s not just our opinion coz we’re the nutrition guys.
Dr. Justin Marchegiani: That’s the key thing that you mention there, Evan. The zonulin and the gluten can trigger the leaky gut and you may not necessarily have an autoimmunity, and the question is the more stressed you become, the more compromised you become, the more your toxic burden, your stress burden, the more  your – the physical, chemical, emotional stress buckets get full. That’s where your body’s ability to adapt to stress really becomes inhibited. And again, the biggest mechanism really is, leaky gut. Even if you’re not necessarily gluten sensitive, you may be getting a leaky gut, which is adding stress to that stress bucket, right? It’s decreasing stomach acid; it’s decreasing enzymes; it’s increasing the ability to have food allergens; it’s increasing transfer infections and SIBO.Because the more your immune system is weakening the gut, the more that force field, that IgA gets lower, and the more critters can come in. So, yeah, 100%. And again a lot of people – I’m not a big fan of gluten because its, one: it’s hard to break down, it’s heavily pesticide, it’s low in nutrient density. A lot of the anthropological data shows that it’s been consumed only about 10,000 years ago, and the people that are consuming it typically have lower bodies – body stature, smaller in uhm – skeletal structure and increased risk for osteoporosis. Again, hunter gatherers tend to be more forgers uhm – starchy tubers, berries. Those kind of things, and obviously, meat and bone marrow. You study how the brain evolved. Really, it was the hand axe that allowed us to carve into bones and access bone marrow, and then creates spears to kill animals, and access that nutrients to grow our brains massively. Omega-3 is fat from the fish. So all of those things were huge in evolving our brain. Now, getting back to thyroid-We got a couple questions over here from the listener’s here on YouTube. So I’m gonna list a couple of. Couple is “how do you test autoimmunity?”Number one: kinda tying it back thyroid. We would look at TPO, or Thyroid Peroxidase antibodies or anti thyroid globulin antibodies; we’ll look for immune attack on the thyroid tissue. Also, we can look at TSI, immunoglubin, which is a marker for Graves’ disease, which is also a thyroid condition; or TSH receptor antibodies for the hyper- TSH receptor antibodies for the hyper; TSI for the hyper; and then TPO and thyroglobulin antibodies for the hypo. Now again, you can have the hypo antibodies, though, and have hyper symptoms initially. So you can kinda be on both stages at one point. So just kinda keep that in mind.

Evan Brand: And then more time, just so people are clear to that. Seems a bit confusing.

Dr. Justin Marchegiani: A lot of people that start out with hyperthyroid – or sorry – hypothyroid antibodies, low thyroid function antibodies, the TPO and thyroglobulin bodies, even though those are markers for a hypo-, Hashimoto’s, they can progress into hyper- symptoms initially because your thyroid follicle have about four months of thyroid hormone stored in it. So what that means is, you can spill out that thyroid hormone many, many months before, even up to a year or so, before you actually get depleted and go low. And that’s where the TSH gets really high. TSH will go high as the thyroid gets depleted, but in the initial attacks, in the first year or so, you may feel more hyper- symptoms even though it is a hypo– Hashimoto thyroid mechanism that’s happening.

Evan Brand: Uh, got it.  Well said. Okay. So, people may self-diagnose themselves with hyperthyroidism, your saying that it could actually be a hypo-caused by Hashimoto situation that’s going on. They just don’t feel the full effects yet coz it’s a new – it’s a new attack. Is that correct?

Dr. Justin Marchegiani: Totally. So the symptoms they may have is irritability, anxiety, mood issues, difficulty sleeping, heart palpitations, uhm – they may have like tired but wired kinda feeling. Those are the big things that they’re gonna have. I would say, yeah, the anxiety is gonna be a big one. Difficulty sleeping is gonna be a big one. Where the hypo- symptoms star to come in, again you may still have anxiety; you may still depression. The big differences is you’re gonna start to see the hair thinning because thyroid hormones are needed for hair follicle growth. So the outer thirds of the eyebrows go; the hair starts to thin on top; cold hands and cold feet it starts to happen. You may start to see constipation issue, too. You may start to see your triglycerides and your cholesterol go up. Again, infections can cause constipation, too. Uh – increase insulin can also cause increase cholesterol and triglyceride, too. So there’s other things. But that’s a general indication, is the cold hands, cold feet, the fatigue, the hair loss, the constipation and the increase in lipids you’re gonna see. That’s why you wanna test full thyroid panel, which is gonna consist of TSH, brain hormone, T4,inactive thyroid hormone (free and total), T3, which is converted peripherally 20%, and 80% throughout the body (free and total) and obviously you T3 uptake. You can look at thyroid binding globulin, which can go up or down if you have PCOS or on birth control. And then also reverse T3 and all the antibodies I mentioned.

Evan Brand: Yes. So I’ve also16:19read about another one that I’ve not seen used very much called TRAB, thyroid stimulating hormone receptor antibody, but it says that the antibodies are only ordered when someone is hyper- . And a positive result for that usually means great. So I’m not seeing that one that often, though.

Dr. Justin Marchegiani: It’s just a different name for I think the TSH receptor antibodies. Like TPO also has a like a name called,microsomal antibodies. So again, typically it’s the same names. So TSH receptor antibodies that’s probably another name for that, just like the microsomal is the same name for TPO.

Evan Brand: Uhh. Okay, got it. Now should we talk about – Is this is the time we should talk about the link between infections and thyroid health? Because people that were looking at, we’re not just gonna look at thyroid, we’re gonna look at the gut, too. And the average between us is about 1 in 3 of having infections. You know, every third person is gonna show up with infection. Sometimes even – you know those weak. Sometimes it’s 9 out of every 10 people has a parasite or other infection.

Dr. Justin Marchegiani: Totally. So we have a few questions coming on the uhm – YouTube Live board here that we’ll kinda tie in. But yes, so the big infections that can affect thyroid and can increase that thyroid autoimmunity: H. Pylori, okay, Yersinia, Enterocolitica, blasto, E. histo. Those are gonna be the big ones that are really gonna affect the thyroid. Even Lyme has a specific amino acid pattern that can create autoimmunity to the thyroid. So for sure, those are the big ones. You know, there’s been study showing that when you eradicate H. Pylori – It’s Italian study out there, that thyroid antibodies significantly drop. I have a video on blasto, right? Blasto infections are resolved, antibodies drop. Same with Yersinia, infections drop. As you attack Lyme, antibodies drop. So that can be a big stimulator and drive more leaky gut, more zonulin, more immune stress, which then creates more stomach acid and enzyme environments, which creates more adrenal stress, more thyroid stressed, and more nutrient deficiencies which perpetuate everything. So you can see, if don’t get to the root cause in this, that’s fine. You can go see your conventional medical doctor to make sure your TSH isn’t elevated, right? But in the end, you’re still gonna be suffering. And that’s why I have so many patients then I know you do as well that have all these symptoms. And I’ve seen a doctor for over a decade and are just tired of it. Alright, you know, this can’t just be my thyroid and all that we done is on 50 mics or 100 mics of Synthroid and that’s it. We can’t do anything else. They know there’s something more and that’s why they are reaching for people like you and myself, Evan.

Evan Brand: Yeah. Well in toolbox, it’s just not there, right. I mean, it’s not their fault. They’re just doing all that they’ve got. That’s the only tool in the – in the shed. The surgery or wait till you have some type of disease, or some big nodule, or a goiter or something crazy. And now, okay, now we have to do surgery.

Dr. Justin Marchegiani: Yeah. And a lot of people are talking about, “Well, what if you don’t have antibodies coming back on your thyroid?” My personal take on that is, above 40% comeback false negative. So it’s negative, but it could be positive. So what does that mean? Well, typically I’ll run the antibodies on someone at least three or four times before I say that they probably don’t have – they probably don’t have an autoimmune issue – at least 3 or 4 times. Now, the gold standard is a biopsy. Still going with a needle aspiration, and they poke it into the thyroid, they’ll if the tissues have any lymphocyte infiltration. So there’s an immune response going into the thyroid. So you can also have – you know your conventional physician palpate it. They’ll typically reach around your neck. So here’s my Adam’s apple, so it’s down just maybe a centimeter, and then out 1 or 2 cm. So it’s right here. And then you can typically run your finger right across it, then you can touch and push from one side to the other, and just feel the surface. See if it’s smooth, and then you can swallow, and feel that structure. And you can feel like a little nodule or a little bump and that’s possible. A nodule can typically mean autoimmunity or can mean an iodine deficiency. You can go to your conventional physician for that. I talked about the needle aspir –aspiration, but I don’t recommend unless you have – must you really want to know a hundred percent. The next more conservative approach would be a thyroid ultrasound to see if there is any swelling at all. Yeah. And that will be – those will be – My first line of defense would be, “Alright, let’s do your antibodies.” Second line would be ultrasound. I typically wouldn’t recommend the needle biopsy unless you are more worried about the cancer side of it, right? If I’m more worried about cancer then we may do that, or we may do a thyroid scan. But again, those are more invasive. I really only want to see those if we’re trying to rule out cancer. Coz typically the ultrasound and the antibodies will be the best. And we know, uncontrolled Hashimoto’s can lead to cancer, right? It increases your risk of cancer. So everything we’re doing is actually decreasing someone’s thyroid from progressing to a mandibular, papillary, follicular cancer. That’s – that’s the goal. So regarding that piece, everything we’re doing is gonna work either way because we’re mitigating the gluten in the food; or reducing the infection load; or upping the nutrients to help lower antibodies and help the thyroid convert; or making all diet and lifestyle changes and getting rid of the infection, which are gonna help improve the thyroid conversion, activation, and  the upstream signaling downstream.

Evan Brand: Early on in the chat, someone asked, “How should one read the cortisol lab test for adrenal fatigue?” “What numbers indicate the issue?” That’s gonna depend on the lab. Justin and I really like Biohealth, especially because they’ve got a brand-new test that were using now, which is six-point cortisol test. So any practitioners that are using a four-point cortisol test on you-

Dr. Justin Marchegiani: Uh-hmm. Yup.

Evan Brand: They’re outdated. They need to get with the –the times. With the 2017, six point is the new one. And how can you read the numbers? Well, typically there’s gonna be like a high patient line, a low patient line and then you would wannabe right in between those sandwich. And it’s gonna depend. So other labs are gonna have different – you know, different markers, different reference ranges. So for us to read a reference ranges to you, will be really boring. Uh – but basically long story short, you wanna be perfectly sandwiched in between those two lines. And it’s very rare that we see somebody in that. Most of the time we’re gonna see a low cortisol picture. And this is a low-free cortisol.

Dr. Justin Marchegiani: Yeah. Exactly.

Evan Brand: They’re gonna be low pretty much all day. And this is for most people. And so, then we have to keep digging deeper.

Dr. Justin Marchegiani:  Uh-hmm.

Evan Brand: We don’t just throw them a bunch of adrenal support and say, “goodluck” We gotta figure out what – why is this happening?  Is there a lot of emotional stresses, or chemical stresses, or thyroid issues, or parasites? And these are the other pieces of the puzzle.

Dr. Justin Marchegiani: Exactly. So you made some really good points there. So with the adrenal, the car test, the adrenal, the uhm – the cortisol-adrenal response, especially in the morning. Cortisol starts off low in that first initial bit of waking up, and really pops up in the first half-hour to one hour after waking. So Evan and I are looking more at those types of test to see how that cortisol awakening response is happening in the morning. Coz cortisol is so important for thyroid activation to prevent T3 pooling, which is T3 not getting into the cells, as well as to prevent reverse T3 up-regulation, right? Reverse T3 is the uh – the blanks. The blank bullets that fit into the magazine that prevent the real bullets from getting fired. The real thyroid hormone being the real bullets, upregulating your metabolism. So those are the things that we’re looking at. And I agree, cortisol, and low cortisol, and low thyroid can intimately feel the same, right? We have patients sometimes that will feel like, “hmm, do they have a thyroid issue or adrenal issue?” We’ll run both test and we’ll see their TSH is, let’s say: 1, 1.5; T3 is at 3, 3.2; and their conversion is okay. But we’ll see, “Oh, yeah” their cortisol awakening response is terrible. Their cortisol is low; their DHEA is depleted. If they’re female patient, their hormones are off, right? So we’ll see. We’ll be able to  differentiate the two. And if you’re just going based of a symptoms, and trying to self-treat yourself, it’s gonna be really hard. You start going in one direction over the other. You may not get better. And a lot of patients, they instantaneously wanna go get their thyroid supported and treated first. The problem with that is, you increase thyroid hormone levels, and you already have lower cortisol. You can actually lower your cortisol even more, right? Just go google uhm – Addison’s disease, which is cortisol failure, right? – Addison’s disease, contraindications – And one of the contraindications you’ll see on their thyroid hormone because thyroid hormone can actually lower cortisol more. Coz think about it, right? Thyroid increases metabolism. The more your metabolism is increased, the more you metabolize through your hormones as well. So if we lower our hormones, and you are already at super low cortisol to begin with, you can actually feel worse as well. A lot of people feel worse when they just go after their thyroid and it can really create more problems.

Evan Brand: Wow. Now that you say that, I’m picturing a woman last week who, she was on Levothyroxine for a very long time. Her cortisol levels were like the lowest I’ve ever seen. So I wonder if it’s that drug that’s contributed to her cortisol being even lower than it would have been without the drug. What do you think?

Dr. Justin Marchegiani: Yeah. Absolutely. Absolutely. You can see patients that they go on their thyroid support, and they start feeling worse. And it’s just – it’s really difficult because if they’re seeing a functional medicine practitioner, they may lose faith in that person, right? And – and just say, “Hey, I’m just gonna keep on doing what I’m doing. I’m just gonna go back on the Synthroid.” So you have that aspect there, right? And then uhm – also have the fact that you know, what’s primary? A lot of people have in – the adrenal issue is the more primary issue. And if we start treating that first, then we may get the patient feeling better, which then creates more compliance. The more compliance, the more – the more the patient’s gonna follow through on diet, on lifestyle, on addressing infections. And that gives us a better chance to leverage the patients to do the right thing to heal.

Evan Brand: Well said. And plus, if the adrenals get back online, then we know that that conversion from T4 to T3 active is gonna be better. So they may not even need to go to the “thyroid support” if all these other root causes were the biggest thing. I mean it’s a parasite and an adrenal problem. If you fix those two things, is it possible you can get away with never going into, “Hey this is your thyroid program now. We just have to fix the other pieces.”

Dr. Justin Marchegiani: Yeah. Absolutely. So uhm – looking at that piece, you’re hundred percent right. I see so many patients, we’ll measure their thyroid temperature like their basal temperature. And again, for basal temps: 97.8 to 98.2 °F is gonna be where you wanna be for your armpit axillary temperature; and then98.2 to 98.6 °F is oral temperature. And typically do that in the morning before you get out of bed. And also do it sometime in the afternoon before you have lunch, and kinda do a general average. And again, a lot of people will be relatively low, and they’ll start to see their temperatures start going up uhm – as we treat the adrenals. One of the big things we see with the adrenals is we see an erratic temperature. The temperature is kinda bouncing around. Anything greater than .3°F can be – can lead to be a sign of a potential adrenal issue via a temp.

Evan Brand: Let me ask this. Let me ask this with you. So you’re saying, .3 difference. So that would mean if you woke up one day and you tested your armpit temperature, let’s say you were 98° flat in your armpit before you got out of bed, then the next day, you’re at 98.3. To you, that’s gonna signify thyroid and adrenal issues. Is that right?

Dr. Justin Marchegiani: So we went from 98 to 98.3?

Evan Brand: Yeah.

Dr. Justin Marchegiani: Yeah. So it’d be greater than .3 So if you’re 98-98.4 and we’re consistently seeing this back-and-forth oscillation, so we’re seeing 98, 98.4 or 97.9 and it’s constantly bouncing back and forth greater than .3 that could potentially mean an adrenal issue, right? And because it’s erratic, but at a good level of temperature 97.8 or higher. So we typically mean of an adrenal issue. If we see it low and erratic, let’s say, 97, 97.4, 96.9 to 97.5, then that would potentially be an adrenal and a thyroid issue. And again, temperatures aren’t perfect, right? Like when we assess thyroid, there’s three indicators we use. We use subjective, which in my opinion is the most important. How do you feel? Do you have a lot more hyper- or hypo- symptoms, right? Hyper- symptoms being anxiety, palpitations, mood issues, tired but wired.

Evan Brand: What about sweating? Increased sweating?

Dr. Justin Marchegiani: – sweating, irritability, difficult sleeping. Where the hypo- symptoms, again, you can still have the mood stuff; you can still have the anxiety and mood stuff; you can still have some tired and wired – some tired and wired

feeling but typically more tired, though. And then the big thing is the cold hands, the cold feet, the thinning hair, the thinning eyebrows, the constipation. Those are gonna be the big differences. And obviously what trumps any of it, is an increase in TSH or thyroid antibodies are gonna be the biggest distinguishing factor, if it’s TPO or TSH receptor antibodies.

Evan Brand: And I just wanna mention one thing, too. In a lot of cases, the people we’re working with are gonna have both hypo- and hyperthyroid symptoms which can be equally confusing.

Dr. Justin Marchegiani: Totally. Yup. Equally confusing. I mean we look at like the test that we give our patients to assess that uhm – right? The other big one’s losing weight. Losing weight uhm – even though you’re – or unintentionally gaining weight if you’re on the hypo- side or unintentionally losing weight if you’re hyper- side, right? That’s gonna be another, another big one. Elevated cholesterol – another, another big one. So those are a couple of the other ones that I mention there where the anxiety, the excessively sweating, uhm – again, hands shaking, difficulty sleeping, uhm – feeling more warm on the hyper- side. Those are gonna be the other big ones. And obviously having a family history. If your mom, or your aunt, or uncle, or your sibling has a thyroid issue, right? That’s gonna be a big – just, you know, big factor. One of the big questions I do in all my intakes is, are there celiac disease or any autoimmunity that runs in your family? Whether it’s thyroid, or Parkinson’s or MS, or ulcerative colitis, or Chron’s or anything autoimmune related, type I diabetes. And if there is, that really gets me to hone in there. But testing for autoimmunity, conventional medicine typically does it like ANA, or HLA-B27, or an RA Latex like – these are like the conventional, like broad markers for like scleroderma, or like – or celiac, right? Or see, rheumatoid arthritis, or lupus. They’re very non-specific a lot of times. And again uhm – and they typically are late stage markers. It takes a while for them to pop-up.  And again, a lot of people they may be asymptomatic and still have them. So it’s not a real motivating factor for a lot of people. Where some of the things we look at it with the thyroid antibodies, well even just a little bit above like the normal range. So like LabCorp, it’s 33 or 36 for the TPO. Where I think the thyro – the thyroglobulin antibody is anything greater than 1 is positive. So if we’re like at 1.5 or 2, you know – we will look at that and we’re gonna really push for autoimmune changes and autoimmune protocols. We see TPO going above 20, we’ll start to say, “Hey, you know, you wanna be careful with this.” And we’ll keep an eye on that. And then we have the – you know, people are on the thousands on the antibody levels. And we’ve made this change and I’ve seen 70, 80% drops. We take a patient from 2300 down to like 3 to 400, which is a massive drop.

Evan Brand: And so that’s diet, that’s lifestyle, removing infections, supporting adrenals. All those pieces, right?

Dr. Justin Marchegiani: Yeah. Absolutely. And I got a question here on FacebookLive. I’ll try to connect it in here. And again, I apologize for Facebook Live listeners here. If you’re watching us there, check out the YouTube so you can actually see Evan. I’m gonna try to reiterate the questions so that you can hear it. Uhm – but that will be the best way to get the full conversation. Regarding uhm – question on Facebook Live, he’s talking about iron. Now, iron is really important coz it’s a really important building block for thyroid hormone. And we also need triiron for thyroid activation from T4 and T3, and we need it for just generally carrying oxygen to ourselves, which is really important for cellular metabolism. So if we have low iron levels that could be an issue. Now I did a full video this for people to get back to the iron video to get like the specifics on that. But again, typically we’ll recommend, like in my line, we use an Iron Supreme. It’s a Ferrous Bisglycinate. And we’ll do about 25 milligrams of iron, anywhere between 2 to 4 times a day to help support that. But also, we’ll figure out the root cause. Coz a lot of females, it’s excessive menstruation or hemorrhage. It could be vegetarian and vegan diets, or it could be the x factor of malabsorption from gut inflammation, to low stomach acid and enzymes and not being able to ionize minerals to an infection that’s stealing your minerals.

Evan Brand: Yeah. I’m so glad you brought that up because here I am thinking about myself, and the whole time, I had two parasite infections.

Dr. Justin Marchegiani: Totally.

Evan Brand: I guarantee I have low stomach acid. I guarantee I had issues with iron absorption. And people, let’s say, even if you’re eating the best organic grass-fed beef, if you got an infection that is causing stress on the gut, therefore reducing stomach acid; therefore reducing the ability for you to cleave off those amino acids and iron from them – from the meat, you can still have trouble. And what about – what about ferritin, too? Because the iron storage protein, that’s what we’re gonna test. For many times, you’re gonna see, especially women have very, very low ferritin levels where – and you’ve got a woman with ferritin levels you know – in between say 20 and 40. You may be experiencing something like breathlessness, for example. You could definitely have hair loss falling out. Sometimes I’ll hear women say when their ferritin is about 20, let’s say their hair is falling out in clumps. So you wanna get ferritin, which is the iron storage protein. You gotta get that levels tested, too. And we like people to get up, you know, 60, 70, 80 with ferritin just to ensure that – that iron storage protein is actually working. Now – and this is something that I haven’t looked at very often, but I’m curious if you know Justin, if you’ve got low ferritin, are you always going to have low iron as well? Or is it possible that with low ferritin, your iron could still check out okay?

Dr. Justin Marchegiani: So with lower ferritin, iron serum can pop up, and it can pop up because – imagine like ferritin is like the gasoline that’s in the gas tank, right? And then think of like iron serum is like the iron is actually in the carbonator and then the piston’s ready to be – ready to be combusted, right? So one’s like – iron is like, what’s ready to go that’s in the actual engine and carbonator; and ferritin is like, what’s in the gas tank, right? So obviously the more important one is gonna be what’s in the gas tank coz that gives you the bigger picture, right? You don’t care, you know how much – how much engines – how much fuel’s in the carbonator. It will only take you maybe a couple of hundred meters, maybe a mile. I don’t know, I’m not a big car guy, so – But keep that in the back of your mind. Now the difference is your body has a little bit more of an interplay with other systems. So inflammation can increase iron serum. So that’s why we look at ferritin, but then we’ll also look at it with iron saturation, too. We see iron saturation low, below 25, when we see TIBC or UIBC on the higher side, that means your binding proteins are growing more and more fingers –  to have more iron. And if we see iron serum up, then we’ll be like, “hmm, maybe there’s some inflammation” We may wanna look at C-reactive protein, right? We may want to look at some of those inflammatory markers. Uhm – if we’re running a gut test, you may look at lactoferrin or calprotectin and see it – inflammation is occurring in the gut. So it really depends on what else is happening in the body. Does that make sense?

Evan Brand: Yeah. It does – it does. So, if you had to pick one or the other. Let’s say, somebody only gave you the option to run some of the specific iron markers or ferritin, what would you pick? For me, I think – I feel like I’ pick ferritin, if I could only pick one.

Dr. Justin Marchegiani: Yeah. I mean, ferritin for sure. But an iron panel is like 30 bucks. There’s no reason –there’s no reason why anyone should nickel-and-dime on that because you don’t wanna compromise $30 getting a complete picture. So I think we run it. We keep doing it for 30 bucks and that’s everything.

Evan Brand: Yeah.

Dr. Justin Marchegiani: And that gives you the ferritin, the iron serum, and that gives you the UIBC, the TIBC, the iron stat. So then you have a real complete picture of what’s happening. And then you know, even just looking at someone’s CBC can be helpful coz you can look at red blood cells, hemoglobin, hematocrit and if that’s starting to go low, then we can look at MCH, MCB, MCHC, which is basically markers to see how big your red blood cells are, right? Smaller red blood cells typically mean iron issues; bigger red blood cells typically mean B12, folate and B6 issues.

Evan Brand: Wow. There’s another question. Actually there’s a comment up here by Tonya. She was talking about how she was able to eat gluten and dairy now after she had infections. And I guess she treated those, and now she’s able to eat gluten and dairy. I feel like that depends on the person. Me, personally even if I could get away with it, I still wouldn’t do it because you’re still gonna increase zonulin and leaky gut. Potentially set yourself up for future infections.

Dr. Justin Marchegiani:  Yeah. That’s the problem, right? Disaster doesn’t occur in –a day or a week, right? And we know that leaky gut can still happen even without the symptoms, right? We – there’s just been studies where they’ve given people pieces of gluten and they measured symptoms, they didn’t see necessarily an increase in symptoms or negative side-effects. But they saw this increase in zonulin and leaky gut because of it. Now we know that when that happens, you increase your risk of having other issues. So I know there are people right now, we get the same conversation. We’ll be talking to people that have been able to smoke cigarettes and not get lung cancer. Okay, great. Now, does that mean that you’re gonna go out and recommend smoking cigarettes to anyone? No. It’s still not gonna be beneficial. It’s still gonna be inflammatory. It still increases your risk. You don’t know who the people are that are gonna have the negative effects to begin with, right? It’s all like you have that looking glass that you can see in know. And also uh – you don’t know down the road when stress comes on and other things happen. Coz usually it’s not just one thing. It’s like, “great, now this person who’s talking – their stress bucket, they’re already filling it halfway.” So they’re going into with a half-full of stress bucket thinking that they’re okay, right? Alright. So, I got a half full of stress bucket. So now when other things come into their life, they’re gonna overflow faster.

Evan Brand: Agreed.

Dr. Justin Marchegiani: And then also – and also other people, that may overfill their stress bucket right away. And so that’s why you have to make sure that you know that some people may be the exception to the rule. They aren’t the rule. And this is where it’s –We have the advantage, Evan, because we see so many thousands of people that we can make correlations and can actually even see causation because we make changes and we see direct changes in the person’s physiology and their symptoms are getting better. So we can’t make – we can’t create all these protocols for the exception to the rule coz there are so many exceptions. There are people that smoke and don’t get cancer, alright? We know that. People that may consume gluten and may be okay, but the majority may have issues. Or they may set themselves up in increased stress bucket, right? Meaning increase their ability to handle less stress, so that when more stress comes on, boom, now they’re laid up.

Evan Brand: Exactly. Yeah. Tonya we had to put you on the chopping block there because for you commenting about saying gluten and dairy and you can get away with it now. You’re speaking for thousands of people that listen and do the same thing. And Justin and I will look at the symptoms of someone, and if there are still health complaints that haven’t been resolved, then let’s say we get the retest on GI-MAP stool test, and we look at antigliadin and antibodies, and I caught the lie detector test. I don’t know if you do, Justin. But it’s uh – when you get the antigliadin antibodies, it’s like, okay, one of three things happen. Either you’ve got gluten, you ate gluten, or you’ve got cross reactivity going on. And so, even if your symptoms are not supposedly there, your body is still fighting internally. There is still this internal battle going on, which is not what we want because then those antibodies can get confused and start attacking other tissues, which we don’t want.

Dr. Justin Marchegiani: Yeah. And it’s tough because there are people that we see eat a diet that is you know – highly processed with a lot of carbs. And their blood sugar is relatively okay. And that maybe because they’re naturally more insulin sensitive, or they exercise more. And we see some people that eat the same diet, and they’re diabetic. So what do you do? Like I can’t sit there, and say, “well this person who eats this way isn’t diabetic” that means that diets is fine. No, it’s not. You have to look at the greater picture. You also have to look at what – does that diet now, is it nutrient dense? Is it anti-inflammatory? Is it low in toxins? And no, it’s not. But again, don’t get me wrong. Like dairies are open-ended topic, right? Ghee may be perfectly great. Butter maybe perfectly great.  Raw milk may be perfectly great for some people. But then we go to the pasteurized dairy, we go into more of the yogurts, which could be great, but it may not be. So do – we have to kind of uhm – can have a criteria for all those different compounds, right? Because some dairy may be okay, some may not be okay. And sometimes bread, too. Some people may do okay with bread over in Europe. Or they’ll do fine with sourdough bread coz it’s fermented and has less gluten in it versus, let’s say, wheat bread here that’s conventional. So you got to look at it, too. Some of those things may be okay and may have to be more specifically talked about.

Evan Brand: Yup. She commented back. She says, we’re missing the point. If parasite is the cause, you can go back to the way you were, prior to eating – oh the way you were prior, like eating gluten. We as people, ate gluten for a millennia and now it is the cause of all ills. I’ll comment on it first, and then I’ll let you say something about it. In the modern world, we have a lot more toxins. We have a lot more things that we’re up against, and so gluten, where maybe only would have change someone’s health 2 or 3% 5000 years ago, now,  has the ability to modify someone, tell 50 or 75, or even80% in some cases. We’ll see 80% of symptoms get better without it. So for me, comparing millennia to the modern world, we’ve never had a world like today. So it’s just not really a valid argument.

Dr. Justin Marchegiani: Yeah. And the grains aren’t even like– If you look at the biblical grains, they talked about in the diet, and Dr. William Davies totally debunks this. If you look at the grains 2,000 years ago, reference in the bible, these are 12 chromosome uh – grain products versus the ones that they have right now, they’re hybridized and genetically modified, they’re up to 50 chromosomes. The gluten content is much higher and is also the extra stress of potential GMO nutrients, poor soils, as well as pesticide exposure. So it’s not quite the same way. Plus, people have to look at it from this perspective, if you drive around on your car, and you get a flat tire on your car, right? And you change the tire and you put the little – let’s forget that. Let’s just say you’re driving around on that flat tire for like a year, okay? So the flat tire is the cause of what’s happening here. But you drive around the flat tire for a year. That’s like ignoring the stressors of your health. It could be gluten. It could be parasite. But the longer you drive around on the flat tire, the more you front angles out of alignment; the more your suspension goes out of whack; the more your whole shock system in the car becomes stressed. And even if you decide, let’s say a year later, I’m gonna change that tire and put on a nice, fresh tire, which is like cutting out the gluten, managing stress, managing sleep, your car has been compromised where just changing the tire won’t fix it. You’re gonna have to go in for a full frontal alignment. You may have to get your tires rotated; you may need new shocks; your brake pads may have worn unevenly. There’s so many other issues that may happen with the car that where collateral damage from that flat tire being ignored. So just because you, let’s say, it was a parasite issue, and the parasites are now gone; or it’s a gluten issue, and the gluten’s now gone, doesn’t mean you now have nutritional deficiencies; doesn’t mean your enzymes and HCL are now effective; doesn’t mean your thyroid and your adrenals hormone system are now stressed; doesn’t mean your detoxification systems are now stressed, right? So this is what is happening. And other analogy is you’re in debt for 5 years. Great. You stop – you curtail your spending habits but you don’t get out of the hut – but you don’t get 100 grand out of debt by just changing your spending habits today. You need a bailout, or you need a lot more time just to start saving and get that money back up. Does that make sense, Evan?

Evan Brand: Yeah. Or the analogy of the spider web.

Dr. Justin Marchegiani: Yes.

Evan Brand: Where there’s other pit of the web that’s affected, too. So for example, we can use me as an example. You look at me when uh – first time I came to your house. You’re like, “Evan, man, you look like you get a parasite.” You just- you just saw it. And I was like, “okay” It’s been a year plus since I’ve eradicated those infections, but I still am using enzymes and HCL because I was in such hypochloridic state that I still need to use supplemental HCL and supplemental enzymes. And I don’t really have an end date in mind where I’m not going to use enzymes because if I’m busy, or If I feel like I’m just not chewing my food as much as I should, to me, I like that nutritional insurance policy in place.

Uhm – there’s another question too that Chris asked earlier. He said, “not to be the dead horse, but isn’t there another marker to show autoimmunity of failsafe?” I guess since he’s asking because a lot of times –

Dr. Justin Marchegiani: I already answered that one with the ANA and the conventional ones.

Evan Brand: Oh, okay.

Dr. Justin Marchegiani: And then the TPO. And also the gliadin antibodies be the stool testing we do. And then there’s uh – a test by Cyrex Lab that looks at leaky gut, which could give you a predisposing marker, where it looks at zonulin and occludin toxins which can open up the tight junctions. So that one will be another one when I look at.

Evan Brand: It’s pricey. Have you run that one often? The Cyrex, I mean, it’s like 600 bucks.

Dr. Justin Marchegiani: Yeah. I’m not a big fan of that because it doesn’t tell me any of the cause. So if people have infections and their diet is not good, and they have – we’re seeing a low stomach acid and low enzyme environments, it’s not worth it. We just kinda work on treating the cause and then a lot of times, the clinical picture changes. Peoples bloating in gas and all these symptoms improved, which we know that means their digestion is getting better, their absorbing more nutrients. That means there has to be a leaky gut mechanism happening. I’m a bigger fan of looking at causal test versus the effect test. The effect tests are only good if you’re trying to convince someone or that people are skeptical. But once – people that are coming to see us are very intelligent because they’ve already educated themselves. They listen a lot to podcast. They read lots of blogs. They watch a lot of videos. They already get it. They don’t need to be convinced. They just wanna be fixed. So it’s a different mindset with those people.

Evan Brand: Agreed. Well said. And we don’t have people that need to be convinced they have leaky gut. Most of the time, they’ve already self-diagnosed themselves. In many cases, you don’t need to spend – I’d say99.9% of the cases, you don’t need to spend the money on a blood test that’s gonna say you have leaky gut. We could just list off symptoms – boom boom boom. Yeah, you probably got leaky gut. Cyrex, for their food sensitivity test, that is – that is cool one, but even then I feel like it’s a unnecessary in most cases because if you and I are gonna put somebody on like a AIP approach, let’s say thyroid disease did show up, some Hashimoto’s. We’ll have to go AIP and maybe we could try to reintroduce things. But they’re gonna be able to be a better barometer of Austin than the test in most cases. Like, “Oh when I added dark chocolate back in” or “when I added dairy back in” and this is what happen. I feel like that’s more valuable than a blood test.

Dr. Justin Marchegiani: Totally.

Evan Brand: Totally.

Dr. Justin Marchegiani: We’ll do a full autoimmune elimination protocols and it’s gonna be very valuable for 90% of people. We’ll go an autoimmune diet, cutting out nuts, seeds, nightshade, eggs, obviously grains, legumes, dairy. And again, for people that are like the gluten fans that are on the message board here, they still aren’t nutrient dense food. If you look at the nutrients, if you look at the other compounds that aren’t gluten-related, right? Let’s look at the fact that some people are intolerant. They just can’t break it down because they’re missing the enzymes to do that. And that any time the food is not broken down, it can create stress in the body just like people that can’t break down lactose. They’re lactose intolerant and then they have diarrhea and bloating. So, some people just may be intolerant to breaking down the protein. Some people may be increasing inflammation because of the lectins and the phytic acid and then the oxalates that are just shutting mineral absorption. Other people may be having the autoimmune issue. So it’s still not a nutrient dense anti-inflammatory low toxin food. It’s not like there’s this missing nutrient that you can get out of gluten or out of these grains that you can’t get in some really awesome nutrient rich vegetables or healthy fruits with –or healthy starchy tubers. Does that make sense?

Evan Brand: Yeah. It does. Now – this is off-topic. But –

Dr. Justin Marchegiani: It’s not a missing link. That’s my thing. If people had to say that – we – could show me a nutrient density chart and say, “But Dr. J, you get these nutrients, or the zinc and this is amazing or this, B vitamins”. I’d say, “Okay, but there’s not that evidence that it’s there.

Evan Brand: Right.

Dr. Justin Marchegiani: Now a great – a great talk on this uhm – what’s his name, out of Harvard there – Matt Lalonde did a great talk at the Ancestral Health Symposium at 2012 on nutrient density. I highly recommend anyone watching that. But when you look at the nutrient density that you’re gonna get in meats, especially organ meats, it’s insane. It just destroys grains. And grains are the lowest out of all those foods.

Evan Brand:  Yeah. Now, we’re – we’re off-topic from the thyroid, but that’s fine because I love that’s it’s a dynamic conversation.

Dr. Justin Marchegiani: It connects in, right? Because-

Evan Brand: It does.

Dr. Justin Marchegiani: -nutrients help in thyroid conversion, they help with thyroid activation, they help with the adrenal, which helps the thyroid cells. Even though we’re off-topic, we’re gonna do our best to kind of meander our way back to the thyroid.

Evan Brand: Yeah. Now, what I was gonna say was a bit off- topic, which is – well all you’re saying is totally on topic but what I’m gonna say is it’s funny how even some of these professional healthcare companies are now designing supplements, which I’m not gonna even give them the credit of naming these products. But there are gluten supplements out there, where it’s like, “here, go eat gluten, but then here is this enzyme or here’s this XYZ supplement to where you can still try to eat gluten, but you just take these pills with them instead.” It’s like, that’s ridiculous. That’s like covering up the engine light in your car. The light’s still there, but here’s this magic tape that’s gonna hide it. I just don’t think supplements that enable you to eat gluten is a good idea.

Dr. Justin Marchegiani: Now, here’s the deal, right? If you have thyroid antibodies, if you know – if you have objective measures of autoimmune issues, or your heightenly celiac sensitive, another word is – almost like – almost like if you have gluten, like you’re laid up, like you’re just – you’re junk for days on it, I don’t ever recommend cheating with gluten. If you can manage, if you’re really healthy, and you don’t have severe thyroid or antibody markers popping up, then you could try going gluten-free you know, right? It maybe rice, or corn may be okay. If you do that, I typically recommend the enzymes, like the DPP-4 enzymes and we’ll take it with charcoal. But it’s a cheat, and we’re just trying to mitigate it. And we wouldn’t wanna ever do that as a staple to allow ourselves to eat gluten. Now, like myself, like maybe once year, like if I’m in Boston and I’m in the north end, I may have like a cannoli, but I found an alternative uh –modern bakery and get some gluten-free ones that are white flour-based. But if I go, I mean I’ll up the DPP-4 enzymes, increase the charcoal, and the vitamin C in the knack. And that will help me deal with it. Uhm – but again, that’s like – if you look at it, the 2000 meals I have a year, you know – maybe one or two have that in there, right? Not a lot. We’re talking .001% But people who are really, really sensitive or having gut over their health issues, initially you really wanna be puritanical. And then – I’ll kinda dovetail this with Johnny’s question here. Some of the testing that I will do to fine tune, if like patients are on the autoimmune, they kinda reintroduce things back in and they’re still having issues, and not quite sure what works, there will be some testing we’ll do like an MRT is a pretty good test. I’m liking the ELISA / ACT test as well coz it’s not just antibodies, it’s looking at various lymphocytes, too. And I do a combination of the ELISA and I’m – I’m kinda testing the MRT as well. And I’ll actually be doing some blind testing and sending some uh – different vials in with different people with actually my blood on with different names. I’m doing some blind testing on that. So hopefully I’ll do a video on that.

Evan Brand: You ought to try the, if you have it already, I believe it’s the Array 2. And there’s a couple of other Arrays form Cyrex, too. I’m a bigger fan of that than the MRT.

Dr. Justin Marchegiani: Well the problem with Cyrex, though, it’s only looking at Ig or IgA – that’s the issue. So with the ELISA, it’s also looking at T-cell lymphocyte response and you’re not gonna get that picked up on Cyrex. That’s the big issue. And if you’re not exposed to gluten, let’s say we’re doing this test, and “yeah, I haven’t eaten gluten in a month or a couple of months” Well, if the immune system isn’t responding to it coz it’s not being exposed to it, it won’t come up in the test.

Evan Brand: Uhhh.

Dr. Justin Marchegiani: And people will be like, “Oh, look, I’m fine.” But may not be the case. So you have to look at it in a complete spectrum.

Evan Brand: That makes sense. So the ELISA / ACT.

Dr. Justin Marchegiani: Uh- hmm.

Evan Brand: And that’s blood.

Dr. Justin Marchegiani: That’s blood. Exactly.

Evan Brand: Cool. That sounds great. Well, I feel like we should probably wrap this up. I know this has been a lot of information uhm – if people are interested in your book, then they need to sign up for your email list. I mean – you’re so passionate about thyroid health, it’s definitely infectious. And do we have a date on that? Of this thyroid book? What’s up with that?

Dr. Justin Marchegiani: It’s done, man. I’m shooting it up to the editor. So we can buff it out and – and you know, I read all – every thyroid book on the market, I pretty much read. And my biggest issue is, you can summarize every thyroid book in like 5 pages.

Evan Brand: I know.

Dr. Justin Marchegiani: So I want a book that’s shorter. It’s more condensed. I want every page to be neat. I want every page to be __I want every page to have like action items. People can walk away and really improve their health and then throughout – in a standstill, they can reach out to people like myself and you, to kinda like get to the next level. So that’s where I’m at right now – to fine tune and boil it down. I want to touch just one question. Dale mentioned it earlier, he talked about mercury. And mercury is an important aspect coz mercury can pinch it and affect the thyroid. There’s this study showing that lowering mercury can decrease thyroid antibodies. I have one patient that had thyroglobulin antibodies over 2000 and we saw the antibodies drop below 100. So we saw a 99% drop in antibodies by removing mercury. So we’ll test that. We’ll do challenge test via urine and we’ll use various provocation agents like DMPS, which is 2, 3 dimer propanoic acid, or we’ll do uh – 2, 3 dimer succinic acid, which is DMSA. Or we can even do EDT as well. But I typically do the DMPS challenge and we’ll be able to provoke that and see what’s coming out from the mercury. That can be a big, big uh – kind of underlying revealer of another aspect of what could be driving an autoimmunity, which is the mercury. And again, I know you’ve done the shade testing which looks at urine unprovoked, hair, and blood. Not a big fan of hair and because they don’t tell you an active or chronic uhm – a chronic level. Doesn’t give you a tissue burden. And also, there’s study showing that people that push more mercury out on the hair actually have better detox pathways, and they measure people who push less mercury on the hair, and they actually found that they had more provoked mercury in the urine even though they push less out in the hair, partly because their detox pathway is impaired.

Evan Brand: Wow. I’m gonna try yours coz it sounds like it sounds like I could be getting some numbers that are not what they actually are. I wonder what other heavy metals are impacting this, too? I wonder if cadmium, for example, or aluminum is also gonna impact thyroid. It seems like all heavy metals potentially could. Or do you think it’s specific to mercury. Mercury’s gonna be the biggest?

Dr. Justin Marchegiani: Well mercury is definitely gonna be the biggest coz it’s one of the second or third most toxic compounds in the world. It’s really bad. So that one. Obviously lead is gonna be really bad, too. Because lead and mercury interplay, right? If you look at the lethal dose of one – if you take uhm – the dose, you get hundred rats lined up, and you figure out, you keep on titrating the mercury dose up. So the first rat dies out of a hundred. So you titrate the mercury up, the first rat dies, right? That’s called the – the lethal dose of one, right? The 1, the 1% that kills – the dose of 1% of that kills. And you do that for mercury and lead, so you have the hundred rats, right? One dies of mercury, right? You increase the lead up here or one dies of lead. And you now combine the mercury and lead those together to all 100 rats, they all die. Did you get that?

Evan Brand: Yeah, I sure did.

Dr. Justin Marchegiani: So what they’re saying is even though it only kills one of here over a hundred and the lead over here kills one out of a hundred, but when you combine it together, and gives it all to 100, all of them die. Meaning that, these metals are synergistically connected and can have exponential effects when added. So if you see mercury and lead together, typically the compounds that we’re using, are gonna be specific to mercury and lead for sure. So you don’t have give a special one for mercury and a special one for lead, right? So you give it and it would globally affect mercury and lead and typically cadmium, as well. And we’d also wanna give extra binders. Crochet talks about this like MC but MCT like modified citrus pectin, MCP actually. Uh – we’d also give maybe charcoal or bentine clays. We’d also use things like chlorella, especially for mercury. And we’d also use things to support detoxification. So in my line, we use heavy metal clear and then we also use DMPS and we use a lot of sulfur amino acid support to run phase 2 detoxification, as well.

Evan Brand: And still eat your broccoli, folks.

Dr. Justin Marchegiani: Oh, yeah. Your cruciferous are gonna be really important for your DIM and Indole-3-Carbinol which all help run phase 2 detoxification.

Evan Brand: Awesome.

Dr. Justin Marchegiani:  Well, anything else here? Any other questions we wanted to run to? Uh – on the YouTube live here, anything else we can answer?

Evan Brand: I think that was everything.

Dr. Justin Marchegiani: I think we hit it all up pretty well. Oh, I didn’t touch upon this. Let me just hit it real quick. Iodine. Iodine is a really important nutrient for the Iodination process to make thyroid hormone, right? If you look at the T, the T typically stands for- some people say thyroid or tyrosine. And then the 4 number is the Iodine. So you have the Iodination process and then you have the 5 prime, the iodinase that comes in there and it grabs and pulls off an iodine, and activates it and makes it T3. Well, that enzyme that activates thyroid hormone is selenium dependent and comes from the liver. So healthy liver function is really important. But having adequate iron uhm – adequate iron level as well is important, but having adequate iodine is also important. RDA is about 150 to 200 µg a day to at least prevent goiter. Now some people may need more than that. Now you have people like Brown Steen and other doctors that are going super, super high, 2550 mg a day. I’m very, very cautious of doing any high-dose iodine. I have seen too many patients uhm – like literally just lose their hair. Like just like gaps, like handfuls come out and their thyroid has gotten worst. Number one, like if we give iodine and they have autoimmunity, it’s typically months later after we’ve stabilized the gluten, stabilized the adrenals, supporting thyroid, supporting nutrients, supporting the gut, get their diet in shape, get their digestion better and then we’ll start very low and we’ll gradually work them up. But we’ll be checking in, we’ll be monitoring it and we’ll be doing very low doses and then gradually tapering it up or also making sure there’s enough selenium there, enough B vitamins, enough minerals, enough vitamin C. So we’ll make sure there’s a lot of other cofactors coz when you give iodine, it can spit out hydrogen peroxide, which can increase D cell lymphocyte infiltration into the thyroid. So it can exacerbate autoimmunity. So if we do it, we’re doing it responsible. We’re doing a lower RDA doses as a starting point and then gradually working our way up from there.

Evan Brand: So what about working with foods at the same time? So I’ve heard some people, anti-kelp people out there. And I don’t know why there’s some anti-kelp people.

Dr. Justin Marchegiani: Well, I think you just gotta be careful with kelp just because just coz where it’s coming from, the whole Fukushima disaster two years back.

Evan Brand: Yeah.

Dr. Justin Marchegiani: -radiation. So just gotta be careful. There are some really good sources out there. You gotta make sure it’s not coming from one of those places and number two, there’s a whole list of foods that you can give. Typically, like in my multi- there’s gonna be at least the RDA there, which is great.

Evan Brand: Yeah.

Dr. Justin Marchegiani: Egg yolks are gonna have some iodine as well. Uhm- obviously seaweeds have some good iodine sources. You just have to make sure that it’s not gonna be the Fukushima kind. I’ll get a list right here. I’ll read out a couple of foods that are really high in iodine in just one second.

Evan Brand: I’ve heard strawberries, too, which is interesting. And then I also wonder – it’s hard to get a composition sheet for a Himalayan pink salt. I wonder if you’re gonna get any iodine from pink salt or not?

Dr. Justin Marchegiani: Yeah. I mean there’s some maybe some trace amounts there. I know iodized salt; 1 gram will have about 77 µg. There are some research showing that increased iodize salt consumption did increase autoimmunity. And it could just be that these are the general public. They’re just taking it, they already have a poor diet, and they don’t have the selenium, and the B’s, and the minerals, and the vitamin C in the background. And maybe that’s why that happened. So it’s hard to say. So there are studies on that showing there could be an issue. But things like cod, right? Things like shrimp, uh – things like turkey. Even some navy beans, even some tuna, even some eggs are gonna have some good iodine. I mean one egg is gonna have 12 to 15 µg iodine. So if you do 4 eggs a day, that’s about 60. You got a good multi- that will be 150. Uhm – you have some fish, you got some other food, now you’re like at 3, 400µg. Now you may need to go higher, but you had to work with physician or functional medicine practitioner to be monitoring the antibodies and make sure you have all ducks in a row first, before you go there.

Evan Brand: Yeah. I mean there’s people that will just start covering themselves in iodine. And so that could be a bad idea, you’re saying, coz you could actually increase antibodies, right?

Dr. Justin Marchegiani: Totally can increase antibodies. Uhm- you gotta be careful with that.

Evan Brand: I’m not – for some reason iodine, one of those things and kind of the eggs will call the natural health community that is – it’s been portrayed as very benign. And I remember even in some of the – the classes I was taking down in Austin, I remember a girl in class, she like paints everyday, she was painting her arm with iodine. And she was like, “it’s the greatest nutrient ever.” I was like, “Oh, my Lord. This is out of control.”

Dr. Justin Marchegiani: Well painting on your skin for the most part, 80% of it evaporates.

Evan Brand: Uh-huh.

Dr. Justin Marchegiani: The only time I recommend painting it on your skin is if you have fibrocystic breast disease uh – you have a lot of cyst and painful breast tissue. Painting it on the breast tissue can be great coz you’re driving the iodine right into the localized spot, where there’s the cyst, which could help. But outside of that, I mean, if you have –if you need iodine systemically for your body and for your thyroid function, you wanna take it in – in your body. And typically do a liquid potassium iodide.

Evan Brand: So she wasn’t – She probably wasn’t making herself toxic then. She was just turning herself uh – brown.

Dr. Justin Marchegiani: Yeah. 80% of it – you know, the iodine pass test, like the faster it evaporates, meaning the more your body absorb it; the slower it evaporates the more iodine you have. It’s very crude measurement, right? The better test is gonna be like Hakala or I think doctor stated, there’s an iodine loading test. I think it’s 25 to 50 mg of iodine then you test uhm – your urine and see how much GPL. So the goal is, if you pee 90% or more, it means your iodine levels are saturated; if you pee less than 90%, right? You pee less than 90% that means your body grab more of that iodine. So it’s – you’re essentially low. That’s the theory on that. 90% and more, you’re okay; less than 90, you’re low.

Evan Brand: Uhh. That’s interesting.

Dr. Justin Marchegiani: But again, regarding iodine, you gotta do it responsible – responsibly. If you’re – think of iodine gasoline on the fire.

Evan Brand: Yeah.

Dr. Justin Marchegiani: Gasoline is not bad when you put it in your car. But if your car is on fire, and you start putting gasoline in your car, you can create problems, obviously, right? That’s what’s kinda happening in your thyroid. You wanna look at everything holistically. And you want the body system approach that Evan and I use, the key three, looking at the hormones, ATF( adrenals, thyroid, female hormones); ATM (adrenals, thyroid, male hormones), gut and infections, putting nutrients, digestion, better food, allergies, and then looking at detox and nutrients, as well.

Evan Brand: Yup. Well said. Go to justinhealth.com to schedule consultation with Justin. Check out the thyroid videos series. He’s got hormone videos series, too. You’ve got the supplement line there. And then, you could check out my stuff, too, notjustpaleo.com or you could just google either of us. Justin, or Dr. Dr. Justin Marchegiani. Evan Brand. You’ll find us both. And stay tune because this is really fun. And I don’t know about you, but I’m loving this. I think maybe 3 to 5 times more than just doing an off-air podcast coz people are asking questions. And it’s like shaping and structuring this.

Dr. Justin Marchegiani: Yeah.

Evan Brand: This little organic podcast ball.

Dr. Justin Marchegiani: Yeah. I love it. We love the questions. We like just having this little kinda dialogue back and forth and “ooh, someone responds over here, let’s see what they said” and we kinda see if we can interject it into the conversation. That’s great. Totally m__we’re on the fly.

Evan Brand: Love it.

Dr. Justin Marchegiani: Like impromptu, right? It’s like we’re on the stage, doing a little impromptu podcast.

Evan Brand: There’s no cuts; there’s no edits; there’s no –

Dr. Justin Marchegiani: Overall man, this is it.

Evan Brand: This is – this is the real deal. This isn’t – there’s not a makeup person coming in and touching you up here. I mean this is the real deal.

Dr. Justin Marchegiani: I know. If you guys are liking this, we’re gonna do it a lot more. We just need thumbs up; we need likes; we need shares; show us the love. Go like Evan’s channel. Share the podcast. And then we’re gonna do more of this, and get everyone’s questions answered, and just provide more value. Like how could we provide more value to our listeners and improve your health.

Evan Brand: Yeah. And I think I mentioned it already. But if you wanna schedule a consult with Justin, just go to the website, justinhealth.com you could schedule the consults there.  And same thing for me, notjustpaleo.com and we’ll chat with you all next week. And let’s do something next week, maybe – maybe on like clinical success stories we’re having in the practice.

Evan Brand: Well that means they’re coming in –

Dr. Justin Marchegiani: And just like, maybe go over our top 3 stories of the week. Coz we see – you know, so many patients. We can pick out 3 easily.

Evan Brand: Well, yeah. I thought of something, too. Uh- actually, a woman who was struggling with fertility is now pregnant. And I figured, getting her on and talking about her story with parasites and how her fertility was compromised due to the infections. Getting her on the air, maybe asking them– we have to make it fun for them, too. 

Dr. Justin Marchegiani: Yeah.

Evan Brand: For them to take time out of it, get them to share their story and just kinda talk them through what we did. I think that’s- that’s the most remarkable part of all this, is getting to hear the feedback, which a lot of people, they’re not getting to hear the stories. And this is what keeps us motivated and keeps us going.

Dr. Justin Marchegiani:  I love it, Evan. That sounds awesome, man. Well, let’s connect real soon, brother.

Evan Brand: Take care.

Dr. Justin Marchegiani: You take care. Bye now.

Evan Brand: Bye.


References:

www.notjustpaleo.com

YouTube.com/justinhealth


The entire contents of this website are based upon the opinions of Dr. Justin Marchegiani unless otherwise noted. Individual articles are based upon the opinions of the respective author, who retains copyright as marked. The information on this website is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice. It is intended as a sharing of knowledge and information from the research and experience of Dr. Justin and his community. Dr. Justin encourages you to make your own health care decisions based upon your research and in partnership with a qualified healthcare professional. These statements have not been evaluated by the Food and Drug Administration. Dr. Marchegiani’s products are not intended to diagnose, treat, cure or prevent any disease. If you are pregnant, nursing, taking medication, or have a medical condition, consult your physician before using any products.