The Carnivore Diet: Eating ONLY Meat

By Dr. Justin Marchegiani

The Carnivore Diet has recently gained a lot of popularity. In essence, the diet is very simple: just eat meat. The concept of eating only meat can be hard to wrap your head around- it goes against everything we’ve been told: fresh fruits and vegetables are important for well-being, meat causes heart disease, without fresh produce you can get scurvy, etc. Today we’re going to review the Carnivore Diet and debate some of the most common misconceptions.

What is The Carnivore Diet?

It is a high protein, moderate fat, and virtually zero-carb diet. The diet consists predominantly of meat, although some people allow other animal products such as butter and eggs. No fruits, vegetables, or grains allowed. While a common result of this diet is weight loss, people primarily start eating carnivore to address autoimmune conditions.  

What to Eat?

At its core, the Carnivore Diet is a meat-only diet. However, like with all diets, there are some grey areas. It is up to each individual to decide what works best for them. Since a large portion of those who start this way of eating do so to overcome health challenges and autoimmune issues, many choose to stick to meat-only. However, others choose to include other animal products as well.

Listen to Dr. J’s podcast with Caitlin Weeks (Grass Fed Girl) sharing her experience on the Carnivore Diet!

Foods Accepted in the Carnivore Diet

The staple food of the carnivore diet is beef: ground beef, steaks, simple sausage. Those who follow this diet report feeling the best and having the best results with beef. Other foods allowed on this diet include:

  • Poultry (chicken, turkey, etc.)
  • Lamb
  • Pork, bacon
  • Fish
  • Organ meats
  • Lard, tallow
  • Eggs
  • Bone marrow
  • Salt
  • Butter
  • Bone broth
  • Water

The grey area includes animal products such as yogurt, milk and cheese; as well as teas and coffee. Whether or not to include these items is completely up to each individual!

Meal Plan for Carnivore Diet: 1 Day of Eating

Here’s an example day of meals for someone on the Carnivore Diet. Keep in mind, this is structured after the typical 3-meals a day template most Americans abide by. However, most people on the Carnivore diet find that they can go much longer between meals. Meat is full of fat and protein, which can keep you satiated much longer.

Breakfast: Three eggs cooked in butter with a few slices of bacon.

Lunch: Rib eye steak.

Dinner: Hamburger patties with cheese.

Notice the lack of snacks; one of the advantages of the carnivore diet is the fullness factor of the high-protein consumption. Some people skip breakfast, others choose to eat just 2 meals per day (ex: the first around 11 AM and the second around 5 PM).

Benefits of the Carnivore Diet

It’s important to note that this way of eating has not been heavily studied, so most evidence is anecdotal. Many people suffering from extreme autoimmune conditions have found solace in the Carnivore Diet. When nothing else could provide them relief, meat was their saving grace.

This diet is thought to heal due to the anti-inflammatory aspect of eating meat. In a sense, this is an extreme elimination diet which gets rid of any possible food sensitivities or triggers. The Carnivore Diet has reportedly cured autoimmune conditions, depression, binge eating, and chronic pain.

Click here to work with a functional medicine doctor to get to the root problem of your health concerns!

Will the Carnivore Diet Meal Plan Help With Weight Loss?

Those who have tried the Carnivore Diet to heal their chronic illnesses rarely even mention the weight loss, because for them, it seems insignificant compared to the feeling of being healed after years or decades of living in illness! But nonetheless, the Carnivore Diet has also been shown to dramatically help with weight loss and muscle toning.

There are many reasons why the Carnivore Diet is so effective for weight loss. Firstly, you’re eating mainly protein and fat, which provide satiety and it eliminates mindless eating.

Additionally, you’re more than likely to switch into ketosis on this diet. When you’re in ketosis, your body is burning fat for fuel, rather than carbohydrates. So your body will essentially use the extra fat you’re carrying on your body to give you energy!

Health Risks of the Carnivore Diet

There are several myths and common concerns regarding this diet:

“Too much meat can cause kidney problems.” This is more of a concern for people who have preexisting kidney conditions. If you are going into this with strained kidneys or kidney disease, then your filtration system is already impaired and higher amounts of protein may be an issue. But if your kidneys are healthy, then the protein should be just fine!

“Eating only meat causes scurvy.” A common misconception is that eating only meat can cause vitamin deficiencies. First of all, meat does contain small amounts of vitamin C. Secondly, in a carbohydrate diet, we only require 10 mg/day of vitamin C to prevent scurvy. What’s more— research shows when on an all-meat diet, we require even less vitamin C to stay healthy.  

“Won’t you get super constipated?” Those on the Carnivore Diet have reported that, although it may take a week or so for your body to adjust, this diet does wonders for their colon and bowel movement regulation!

“Isn’t meat bad for you?” Please read our article on red meat’s supposed link to cancer. Essentially, the study that went viral was sensationalized, and there were a lot of factors that were overlooked. It is my firm belief that grass-fed, organic, free-range meats are healthy for you, no matter what diet you’re on! Quality matters.


If you decide to try the Carnivore Diet, be sure to choose fatty cuts, and don’t be stingy with the salt! Follow your intuition- if you want to throw a slab of butter on top of your steak, or want to choose the fattiest meat cuts you can find- do so! Don’t start this diet primarily to lose weight, and then start counting calories. Your body requires fat and plenty of electrolytes to stay healthy. If you skimp on the salt, you will notice. Headaches will probably be your first clue! Additionally, be sure to drink plenty of high-quality water (filtered water, or spring water if it’s available!). You might even consider sprinkling some salt into your water to keep yourself hydrated.

Who is the Carnivore Diet For?   

As we’ve noted, people with chronic illnesses and autoimmune diseases are among the finest candidates for the Carnivore Diet. If you have been suffering from undetermined food intolerances, you might consider the carnivore diet as a short-term elimination diet to uncover your trigger foods.

Anyone with kidney disease or eating disorders should think twice before diving into the Carnivore Diet. We advise anyone considering this way of eating talk to a functional medicine practitioner to better advise on an individual-basis.

Is the Carnivore Diet right for you? Click here to ask a functional medicine doctor!



Carnivore Diet Experiment with Caitlin Weeks | Podcast #208

Carnivore diet is a type of diet which involves eating almost nothing but meat for about every meal. If you are looking about changing your diet, take it on someone that’s been doing it full-bore!

Watch the video as Dr. J and her lovely guest, Caitlin Weeks discuss about the effects of a carnivore diet to one’s overall health. Learn in detail how an all-protein diet affect the kidney, antibodies and health issues like diabetes and kidney stones. Continue watching and don’t forget to share. Sharing is caring!

Evan Brand

Caitlin Weeks

In this episode, we cover:

07:30    Breakfast, Lunch and Dinner of a Carnivore Diet

12:07    Kidney Stress, Thyroid Test

17:38    Taking Enough Fats from Meat

19:33    Missing out Fermented Foods

24:48    Bowel Motility

26:43    Antioxidant Compounds


Dr. Justin Marchegiani: Hey there it’s Dr. Justin Marchegiani, welcome back to the podcast I have a awesome guest: Caitlin Weeks who is grassfedgirl– Caitlin’s all over Facebook, and Instagram and Twitter, has also awesome content and recipes, really good info. Caitlin, welcome to today’s podcast, how you doin’?

Caitlin Weeks: Hi Justin, nice to see you, thanks for having me.

Dr. Justin Marchegiani: Good to see you too! And you are part of the uh– the thyroid summit which will be airing in the next few months so make sure anyone who’s– wants to get more Caitlin’s story around thyroid health–, make sure you subscribe. So you messaged me a few months ago, you are like, “Hey I’m starting this carnivore diet thing and– I’m getting some pretty good results and like to share with your listeners”. So I was like, “This is awesome” because I’ve been seeing lots of stuff online about the carnivore diet, I’ve heard some really good things about it. And I really wanna get someone on who’s actually doing it full-bore. I think you’re month 3 right now. Uhm– so– what– what first kind of wanted you to m– made you wanna jump on to this experiment? Just– j– are you j– just curious? How did that go?

Caitlin Weeks: Well uhm– back whe– whe– when I got hashimoto’s uhm– my thyroid and everything was messed up and [laughs]– and my digestion was always a– a mess and uhm– my uh– energy was a problem and uh– so I just– you know, kind of been doing paleo, and keto and– it’s all been helping and I’ve been getting better and– uhm– all my labs are good and everything is uh– going better and better but uhm– so my digestion was pretty uh– slow, and not so very common symptom of hashimoto’s and– so I was working with the health coach and I– if you don’t know ___[01:44], I mean, I know you know her but [laughs] a lot of people might don’t know–

Dr. Justin Marchegiani: Uh-huh.

Caitlin Weeks: Uhh– that it’s ___[01:51] and she’s a really– an expert on basically everything having to do with– uh– how the [laughs]– you know, thyroid and– uhm– you know and thyroids im– important hormones so she knows a lot about all that kind of stuff and she just kept telling me to do it and I was like, “Ughh!”, I don’t– I don’t wanna hear that you know uhm– because it’s like, ketos for being extreme in of itself and then– I mean, compared to the certain American diet, and then when you uhm– you say– or you can’t have any chocolate or any uh– you know peanut butter or any– anything, you know. And so, I just goes like, “I don’t wanna hear that! I don’t wanna hear that!”. And then it was funny by the same time my sister was starting to do carnivore and I was like, “what?”, and like she had two babies in a row and the second one sh– she basically just never lost the weight of her first one and then she just got pregnant again with the second one. So, she never could re– really lose the baby weight, and then– the second time she lost 20 pounds, I mean, almost overnight. And I was like, “What is happening?”, like, you didn’t–

Dr. Justin Marchegiani: Uh-huh.

Caitlin Weeks: And I know she didn’t work out or anything like that. So, I was like, uhm– I mean not that I even believe in that, really, because, I know that exercise doesn’t really cause weight lose especially in hormonally challenged women.

Dr. Justin Marchegiani: Uh-huh, uh-huh.

Caitlin Weeks: [Laughs] So– uhm– anyway, so she had the– the 20 pounds off and I’m– you know, we’re kind of the same, it’s hard for us to lose weight. And uhm– again, I uhm– so– so I told her, well– what– I didn’t wanna hear from her either. I was like, “Great! I’m glad it’s working from you– for you, but I don’t really wanna hear about it really, like [laughs]”. I mean, maybe I asked her a little bit but I was just like, “I’m not doing that, that’s crazy.” I love my vegetables, I love my– my brash in my soups and– you know, I’m– big gru– ___[03:54] fan and I love my– sauerkraut, and I love my Brussel sprouts–

Dr. Justin Marchegiani: With your all kind of very good like low-sugar type of vegetables anyway, they’re very non-starchy anyway.

Caitlin Weeks: Mm-hmm–

Dr. Justin Marchegiani: Yeah.

Caitlin Weeks:  –and I love chocolate– I make huge like chocoholic. So, I mean, of course lo– no sugar or a very low sugar. Uhm– but I was just like, I don’t wanna hear any of that, like I love my stuff, and I don’t wanna change you know? [laughs]

Dr. Justin Marchegiani: Right, right.

Caitlin Weeks: She says– slowly with these two like in my ear, I was like, alright, well I’m gonna be home for like 3 months so I’ll try it. And– well– well first s– there’s no way I was gonna give her 3 months, I was just gonna do for 30 days, ___[04:34] said, dear for 30 days, I was like, “Aaah? Okay, I guess”. So I started and– the– the one thing that kind of got me was like, “You can eat all you want”.

Dr. Justin Marchegiani: Yeah.

Caitlin Weeks: And I was like, alright. I mean, because I hate being hungry.

Dr. Justin Marchegiani: Mm-hmm–

Caitlin Weeks: And I don’t like m– I don’t like counting, I don’t like macros, I don’t like any of that crap. So– uhm– I was like, if I don’t have to count anything, and I could eat until I’m really– until I’m full, you know, or– really full [laughs]. And there was like, “Okay, I’ll try it”.

Dr. Justin Marchegiani: Now you’re already coming from like kind of a keto paleo template, right? So you are already doing like most of your carbs were primarily veggies, anyway, you ate good fats like, I think you did grass with butter, and coconut, and all that. You are pretty good with all those good fats, right?

Caitlin Weeks: Yeah, I mean, I’ve done– done that for– since 2009. I’ve been kind of paleo-ish, you know, I w– and keto too because I was always eating kind of low carb because I knew uhm– I didn’t really tolerate a lot of sugars and all that maple syrup and coconut sugar and all stuff fu– I’d never really agreed with meat so I try to keep my fruits down to like berries and stuff like that. So, uhm– I was always kind of low carb anyway, uhm–

Dr. Justin Marchegiani: Your carbs are primarily around what, like 30 or 50 or so, net carbs like free-carnivore, right?

Caitlin Weeks: Yeah, yeah. So, I mean, I thought– ’cause I have done keto so many times and, in like, done it really strict and try to–

Dr. Justin Marchegiani: Uh-huh.

Caitlin Weeks: 20 carbs and– and– so I thought well I’m not– am I getting yet the keto flu sign? Because I never got it before. Because I would think I w– I was already– kind of low carb anyway, so–

Dr. Justin Marchegiani: Right, right.

Caitlin Weeks: This time, whoa! I got it [laughs]. It was bad like, ugh– I had never really had to worry about electrolytes and stuff before but this time it was like– I was feeling like I was gonna pass out if I didn’t have that salt, and I would keep like a little little thing of like Redmond salt with me–

Dr. Justin Marchegiani: Yes.

Caitlin Weeks: –all the time.

Dr. Justin Marchegiani: Yes.

Caitlin Weeks: And I have to dump it like on my tongue, I mean it was really-really bad like– and I still get that way sometimes like I still have to– like I’ll get this like, elbow pain and then oh no, like, okay, I need my salt and–

Dr. Justin Marchegiani: Wow.

Caitlin Weeks: I’ll just stick– like, I’ll just wet my finger and stick it in the salt–

Dr. Justin Marchegiani: Yeah.

Caitlin Weeks: –and just like lick it because, I don’t like drinking. Some people make those like electrolyte drinks and stuff, but– ugh! I cannot drink. If it’s in a big salt in a big water, I can’t drink that like it’s so gross. So–

Dr. Justin Marchegiani: I wake up every morning with this, I do like an 8 ounce or like 4 ounces of water and I just put the whole bottom a bunch of Redmond’s free sea salt and I just shoot it down real fast. I love Redmonds. It’s just one of the best salts there is.

Caitlin Weeks: I mean, I just preferred all my time, if I know I had to drink this big thing, I’m like, ugh!

Dr. Justin Marchegiani: Yeah, I can’t do a bit that, you gotta do like an ah– a shot but yeah, you the– that way it works good. And then I’m just curious, can you kinda like walk the listeners so like right now, kind of a day in the life. What is breakfast, lunch and dinner look like for you? And then, did you have to cut a lot of the other fats out like coconut oil or grassfed butter, how did you navigate the extra fats that you may have added into?

Caitlin Weeks: Uhm– well– [sighs] too many questions at once. So the no– normal day of food is this–

Dr. Justin Marchegiani:Yes.

Caitlin Weeks: –like– I mean, no really’s not that different because most people really likes their breakfast so you can eat eggs–

Dr. Justin Marchegiani:  Yeah.

Caitlin Weeks: And–

Dr. Justin Marchegiani: Yeah.

Caitlin Weeks: Uhm– I mean, bacon. I don’t really do bacon but, the ba– you could do that. I would make sure there was no sugar for your bacon probably.

Dr. Justin Marchegiani:Yeah.

Caitlin Weeks: Uhm–

Dr. Justin Marchegiani: like the pig or ___[08:12] or something?

Caitlin Weeks: Yeah, and then– uh– I eat Kerrygold butter and–

Dr. Justin Marchegiani: Mm-hmm.

Caitlin Weeks: You can do ge– I mean you can do completely dairy-free. Uh– I haven’t noticed a big difference either way but– uhm– you could do that, and you could use beef tallow, something– you want an animal-based fat. So you wanna not– you don’t want– you wanna limit your plans as much as possible. So you kinda have to think about that like, you can’t throw that thing– you have– can’t use the coconut oil all the time. I mean, like if– if you have a little bit of olive oil, a little bit of coconut oil, like if it’s in the pan or something like– uhm– sometimes I reuse pans [laughs], it’s almost like– like it’s already ___[08:52] or whatever [laughs], you know. But like– or if you go to the restaurant, you’re– I mean, I’m not gonna be like–

Dr. Justin Marchegiani:  Mm-hmm.

Caitlin Weeks: –“Oh, you have to cook my food and beef tallow”. You know, that– it’s the same kind of thing is. You know, when you’re eating out you can’t be as picky but– uhm– anyway, so, normal day and food– so if you drink– I drink coffee, some people say no coffee at all. But to me, I just couldn’t do that so– uhm– they just drink water and beef and salt like, that’s like the highest uh– uhm– tier–

Dr. Justin Marchegiani: Of carnivore.

Caitlin Weeks: Of carn–

Dr. Justin Marchegiani: Water, beef and salt.

Caitlin Weeks: Right. And– and– and just, you know, meat fats.

Dr. Justin Marchegiani: So– so if it’s like a beef broth or a chicken broth, that’s okay?

Caitlin Weeks: I mean, yeah, some people ___[09:36] at all. That mean there’s– I think there’s kind of like levels. And I’d say I’m probably in the middle of–

Dr. Justin Marchegiani:  Mm-hmm.

Caitlin Weeks: –or uhm maybe on the most lenient level, even though it’s super strict, uhm– it– so then for lunch it’s just, like, I bought a huge thing of the butcher box ribeyes and so I’ll just heat up one of those and, you know, cook ’em on the stove and, uhm– but you can also, like I’m finding it easier to skip meals here and there, or like– if you don’t eat your– your– your lu– your breakfast ’till 11:00, then, you know, and then you eat– and now it’s getting dark so early, you’re eating at 5:00.

Dr. Justin Marchegiani: Mm-hmm.

Caitlin Weeks: Sounds like you need 11:00 and 5:00, I mean you’re gonna be– that’s it, you know. So– or– uhm– 10:00 and 6:00 or– you know, something like that, it’s just– it’s a lot easier to skip meals because if you’re eating a lot, then you don’t have to– eat every 4 hours, you know. Uhm– so–, yes stake, and then, maybe, like a ham or– maybe like a half a pound or even a pound of brown beef, add another meal, I mean that’s a really cheap way to– uhm– you know, you can get a grass-fed beef with all the– 4-4.50, you know, per pounds so– uhm– we couldn’t– sometimes I’ll eat the whole package, you know and– and you just– a– make anything ___[11:00], I mean, just– like that. I mean it’s super simple. And uhm– and– it’s like right away I love the simplicity, you don’t have to clean up as much, you don’t have as much– all these different, you know pans, and different things to clean up, and you don’t have to buy as much as– seems like it’d be more expensive but, when you– vegetables are actually really expensive. So– [laughs] uhm–

Dr. Justin Marchegiani: I know, right? And this is a big shift from you because your first cookbook was on the paleo mediterranean diet. So, everyone listening, we’ll put the links for that book below but, paleo mediterranean has a lot of other types of vegetables, other types of recipes so, it must have been an interesting transition for you like having to make more elaborate meals to now having very simple things like, hey, grow up a ribeye, like–

Caitlin Weeks: Yup.

Dr. Justin Marchegiani: Hey here’s some eggs like just very simple. Uh what was that transition like for you, kinda make– make it everything easier?

Caitlin Weeks: It’s just– I mean it’s just so simple, I don’t know, and you seem just kind of doub– you– but you eat more. So, whatever you would eat with vegetables, you would like eat– you would eat double the meat than you’d normally eat.

Dr. Justin Marchegiani: Mm-hmm.

Caitlin Weeks: You know what I mean? Because everyone–

Dr. Justin Marchegiani: And I’ve been worried about kidney stress or any of these things. People say, “Oh, too much animal protein”, are you worried about that?

Caitlin Weeks: Ugh– I really wasn’t uhm– I did take a thyroid test uh– right after the first 30 days, uhm– and my antibodies dropped 30 points. And I– I really don’t have that many anyway so it’s like– now they’re like a– 60 I think, and they were at a hundred– some so. Something like that. I was just surprised to see that drop because– and then that was kind of like a motivator like after 30 days, I was like, oh well, if my body is liking this, then– great, you know. I– if it went up or so, I would be scared, you know.

Dr. Justin Marchegiani: So how did your thyroid numbers look? Did you– what did that post look like? Like T-4, TSH, T-3?

Caitlin Weeks: [Sighs] Uhm–

Dr. Justin Marchegiani: Did it go up, or at least stay the same?

Caitlin Weeks: Yeah it was about the same and–

Dr. Justin Marchegiani: Drop or anything?

Caitlin Weeks: No, I mean, I don’t think it was– I mean I showed ’em to my– I have a holistic doctor here.

Dr. Justin Marchegiani: Mm-hmm.

Caitlin Weeks: And– I didn’t even tell them, you know, that I was doing carnivore but, they were like, “Oh it’s fine”, you know, you’re– [laughs], you’re fine [laughs]– looks fine and– it was no significant change, you know. And uhm–

Dr. Justin Marchegiani: You’re probably taking Armor, right?

Caitlin Weeks: Huh?

Dr. Justin Marchegiani: You’re taking Armor?

Caitlin Weeks: I take–

Dr. Justin Marchegiani: NP?

Caitlin Weeks: Yeah, I– I think it’s NP thyroid.

Dr. Justin Marchegiani: NP and there’s Nature Throid they kind of easily get confused.

Caitlin Weeks: Uh– it’s not– it’s not Nature Throid ’cause I take Nature Throid before, and I take NP, uhm–

Dr. Justin Marchegiani: That’s the big one that everyone’s going through right now it’s kind of a shortage with some of the others.

Caitlin Weeks: It’s a– ___[13:51]

Dr. Justin Marchegiani: Yeah– ___[13:53]. Yup, that’s correct. Alright, good. So, you’re on that and then you really noticed any major drops. That’s kind of a thing with a lot of people, you know, going keto, which, uhm– you know, imagine you’re– you’re still in ketosis, so I mean even though you’re carnivore, technically you’re still keto, right?

Caitlin Weeks: I mean I’ve taken my ketones I’m not a– I mean, I’ve taken my ketos a lot with the– the keto module,

Dr. Justin Marchegiani: Mm-hmm.

Caitlin Weeks: And uh– when I do regular keto, I’m not a big– you know, shower of ketones [laughs], uhm– but I can always tell ’cause breath is terrible and– you know, it’s [crosstalk], everything. Uhm– but– thi– with this, it’s the same way, I can tell because sometimes my breath is terrible and, you know my body smells funny, and–

Dr. Justin Marchegiani:Yeah.

Caitlin Weeks: Everything smells funny you know, but uhm– but I don’t register high ketones at all like, I mean, it’s like .2, .4–

Dr. Justin Marchegiani: Mm-hmm.

Caitlin Weeks: It doesn’t really matter the types– I’m taking them all different times a day and– but– I’m just like, I’m not gonna worry about it because–

Dr. Justin Marchegiani: Yeah.

Caitlin Weeks: I think it’s– I am– I can feel it, you know.

Dr. Justin Marchegiani: Yeah, you’re probably just burning a lot of it up too, maybe freezing it for fuel.

Caitlin Weeks: And uh– uh– and you ask about the kidney stones, no I’m not worried about that, I mean, I think that– I think I would feel– ’cause I’m very sensitive and my energy’s very– if I was feeling bad then I would know. Yeah, right away.

Dr. Justin Marchegiani: And I asked you that question ’cause a lot of people– it’s kind of a common myth out there in the natural health world, “Oh, too much meat will cause kidney issues”, well here’s the deal, if you have s– strain kidneys or kidney disease already, then higher amounts of protein may be an issue ’cause the filtrations are already impaired. But if your kidneys aren’t impaired, no, protein won’t be a– won’t be a problem. There’s no research actually to prove that.

Caitlin Weeks: My kidney don’t already have the disease.

Dr. Justin Marchegiani: Yeah. And then here’s the thing, most people that have kidney disease, it’s typically from high blood sugar–

Caitlin Weeks: That’s from diabetes.

Dr. Justin Marchegiani: Diabetes, yeah– 8– 80% of people that need kidney transplant, it’s from actual diabetes, so– it’s the– they are kind of confusing the macronutrients there. It’s really the– the refined sugar and the excess carbs. So, good I wanted to highlight that. And uhm– it’s interesting though, you said the elbow, you get elbow joint pain? And then the minerals really help that. Can you elaborate on that?

Caitlin Weeks: [Sighs] I mean, I just want signal, I get from my–

Dr. Justin Marchegiani: Any other face twitching or spasms at all?

Caitlin Weeks: I feel kind of like up here kind of– yeah– just kind of soreness uhm–

Dr. Justin Marchegiani: Mm-hmm.

Caitlin Weeks: In my back and stuff. Uhm but– I mean, when I was first starting with more like, lightheadedness like I– I need to–

Dr. Justin Marchegiani: Yeah.

Caitlin Weeks: –have something right now and– and one thing that I didn’t say but– I drink– I made a bone broth especially when I started– every day I would drink like 2 or 3 big cups of it, because I make it in my instant pot, you know, I just uhm– strain it off, and then just drink it and I put a– and that’s a way to put a lot of salts. You have to really put a lot of salts in that, because– I mean, that’s a savory food anyway so it’s just like really easy to put a lot of salts in it—

Dr. Justin Marchegiani: Mm-hmm.

Caitlin Weeks: And– that was an easy way for me to get a lot of salt. And then of course I have a little salt in my– in my meats and stuff but that’s usually not enough, and I think people can quit before– because they may not feel well and they’re not using enough salt, that’s a big mistake. And, they’re gonna blame, you know, they’re gonna blame carnivore when it’s really not– that’s not what’s wrong, you know, it’s a– they’re not having enough salt [laughs].

Dr. Justin Marchegiani: And then when you’re picking the cuts of meat uh– can you talk about the cuts? It sounds like you’re tryin’ to choose like fattier cuts. I could– I could picture people really getting in the trouble in a carnivore diet, really just choosing leaner cuts of meat. What’s your thoughts on that?

Caitlin Weeks: Well– I mean that even happens to me now like, yesterday I ate like some dark meat chicken which you’d think would be okay, and it was like a whole– like a pieces of a whole chicken. Uhm– I ate like a wing– something, but, a– after dinner I was like, that’s not– I– I didn’t get enough fat like I could feel it.

Dr. Justin Marchegiani: Mm-hmm.

Caitlin Weeks: And then I went back and I made some like scrambled eggs with a bunch of butter in it, and then I was– then I felt fine, you know. So, uhm yeah, people really have to get the fattier cuts and– uhm– cook them in fat and– I mean like chicken wings are one of my favorite foods because they have so meat– much fat on them, and uhm– and ground beef is– you really wanna get like an 80, 20. I know char– uh– US Wellness are 75, 25? Uhm– and so if you wanna order from US Wellness you can put your– your link for that, uhm–

Dr. Justin Marchegiani: Yeah 55, 45 [crosstalk].

Caitlin Weeks: They won’t ___[18:51], they have a 75, 25 which is not found in grocery stores so– uhm– when I found even from grassfed farmers like if they said it’s– uh lot of them sell 90, 10, it’s like gross, you know? I don’t want that–

Dr. Justin Marchegiani: Me too–

Caitlin Weeks: And–

Dr. Justin Marchegiani: Yeah.

Caitlin Weeks: –you want at least like an 85, 15 with the ground beef. Uhm– and you can add some butter in it or add some extra fat to it when you’re cooking it. Uhm– if you just– if you don’t do that, you’re not gonna feel good at all. I got [laughs] it’s just– ___[19:27] you’re not gonna– I mean you can do roast and– uhm– but you know, you do all the fat on it.

Dr. Justin Marchegiani: Yeah what’s your experience with, like ’cause now you’re missing some other fermented food. I’m just curious, are you concerned about, “Oh, I’m not getting the sauerkraut or the fermented cod liver o– oh I guess you could do a fermented cod liver oil. But like, hey I’m not doing all the sauerkraut or maybe the kombucha. Are you concerned about the fermented side of the feint there?

Caitlin Weeks: Well I did uh– I just did a– a Genova stool test.

Dr. Justin Marchegiani: Mm-hmm.

Caitlin Weeks: Uhm– it’s like GI effects I guess it’s from. And they– the– right up– it was funny ’cause– and I’ve been doing carnivore maybe 2 months then. And she was– one of her comment was like, “This is one of the best, like microbiomes I’ve ever seen”. I was like, “What?” [laughs] like– in at– I mean– this was like my holistic doctor. I didn’t tell them that I was doing carnivore because I thought they would tell me not to so I was like didn’t tell them, but [laughs].

Dr. Justin Marchegiani: [laughs]

Caitlin Weeks: I was surprised because you’d think you did nothing but meat, you would have like, you’d be deficient in some strains or something like that, so– I mean, I don’t mess the actual food– it’s funny you don’t mess– you’d think–

Dr. Justin Marchegiani: Mm-hmm.

Caitlin Weeks: –you’d crave this–

Dr. Justin Marchegiani: Mm-hmm.

Caitlin Weeks: –or crave that but you’re so full all the time, you’re just, like you don’t even think about it.

Dr. Justin Marchegiani: Are you tryin’ to do at least two meals a day or so? Two to three, is that kind of where you fall?

Caitlin Weeks: I’ve given– I’m gonna have 2 big like a lunch, a big– uhm– ’cause I can’t really so show a person so wha– and especially over holidays you have these big things coming up, and always have lunch with people and so it’s like if I know I’m going out to lunch, then I’ll have a small breakfast, or if I– like if I’m going to lunch at early, then I’ll– I won’t eat breakfast, you know, I’ll just have coffee or something. But then if I go– but if– it just depends on the day, so–

Dr. Justin Marchegiani: Mm-hmm.

Caitlin Weeks: –it has become a lot easier to skip a meal if I didn’t feel hungry. And sometimes you’re just not hungry at all and you’re just like, “Whatever” ___[21:32].

Dr. Justin Marchegiani: Have you ever get a low blood sugar symptoms at all, kind of feeling shaky or kinda that– that– that jitteriness at all?

Caitlin Weeks: Uhm– sometimes you– I mean, if you wait– really wait too long you’ll get–

Dr. Justin Marchegiani: Mm-hmm.

Caitlin Weeks: –you know, too hungry but–

Dr. Justin Marchegiani: 8 hours, 7 hours, is that kind of where that cut 6? What’s that cut off for you?

Caitlin Weeks: Uhm– it doesn’t really happen during the day. But like let’s say I woke up, and– like, I was gonna ugh– uh– like there was a lunch with s– st– like I didn’t eat breakfast and then lunch came on too late, you know, like you’re waiting around for lunch and it’s like– you know, 1, 2, like if you skip breakfast– and so it’s been overnight and then all morning, then maybe you could be like, “Aaah, you need to eat something”, you know. But that probably—

Dr. Justin Marchegiani: Yes.

Caitlin Weeks: –be the only time–

Dr. Justin Marchegiani: Mm-hmm.

Caitlin Weeks: –because during the day, it’s just not– because if you ate lunch, you’re not gonna be passing out before dinner. No way, you know? [giggles]

Dr. Justin Marchegiani: Exactly. So that’s really cool that you had the stool test on this so you might go by and still look good, so– the whole idea that you had to get all these extra carbs or resistance starch in there, didn’t seem to– to make too much of a difference though with you.

Caitlin Weeks: No, I mean, she– sh– I was surpri– I wish I had like recorded exactly what she said. She was just like, “This ___[22:51] best one’s I’ve ever seen”, and I was like, “Oh my gosh”, uhm– and then– I get– I’m going to do next Monday, I’m doing this food allergy test so I’m happy she doesn’t say it’s a– red meat or ground beef sensitivity [laughs].

Dr. Justin Marchegiani: I know, right? That’s the only concerning part it’s like, you’re eating a lot of that. Now, could you rotate between like, you know, fish fowl, pork, lamb, beef, like could you use be more like to have more of that variety in there as long as there’s animal it’s okay, right?

Caitlin Weeks: You can. I mean, some people like, if you follow like Jordan Peterson and Mikhaila Peterson they’re like–

Dr. Justin Marchegiani: Mm-hmm.

Caitlin Weeks: –kind of well-known in the carnivore, I mean, uhm– they eat like just beef, water and salts, you know. Or sometimes–

Dr. Justin Marchegiani: Did she had severe autoimmunity that affected her– her joints. I know, we uhm– someone in the chat is asking about that ’cause I see people that have severe ulcerative colitis, it’s autoimmune stuff. They’re really benefit by just cutting out all vegetable matter. It’s like something to do– maybe could be a lactin thing, or an anti-nutrient thing, but I find that people really benefit, especially severe autoimmune people like– like Mikhaila for instance.

Caitlin Weeks: Yeah, I mean I think that– if I hadn’t have done all the things I’ve already done, you know, I wouldn’t be as healthy as I am now, uhm– like if I had continued to eat a certain American diet when I got hashimotos, but for me that was a wakeup call and I changed to try to dramatically uhm– yeah, and that helped so much. So, you know, I guess everybody is different in how they’re disease progresses and presents itself, I mean, she was 6 and she was a little kid and– you know, maybe I was too in a way but it wasn’t, you know, so– wasn’t crippling or anything like that was just like– those little signals like, oh you have a– you know, ear infections and urinary tract infections and, that kind of stuff that kids get, you know.

Dr. Justin Marchegiani: Exactly and– uh– how did it affect like kind of bowel motility– you noticed any shifts or changes there or did everything kind of stay status quo on the motility side?

Caitlin Weeks: Uhm– I mean. that’s kind of what I’m doing on the ___[25:00], still kind of the same, haven’t seen a lot of– uhm– well, as far this– the– the slow motility is still the kind of the same, but, one thing that is really different and is– would speak to the–  the vegetables, uhm is the– the bloating is so much less. It’s just like–

Dr. Justin Marchegiani: Mm-hmm.

Caitlin Weeks: –you don’t have this big up and down on the– the bloating uhm– most women, maybe men aren’t as– as aware of it but women are always complaining about this big bloating up and down depending on what they ate or how much they ate or uhm– so it’s like, you just don’t have that at all, and that’s really nice. And I think that speaks to– the how hard it is to digest vegetables and– I mean, I– I– I always think of things in ancestral perspective. It’s like, if we were hunter gatherers, would we even had access to these vegetables that we– what we see now, you know?

Dr. Justin Marchegiani: Maybe harder. It definitely maybe harder to get access to all of them for sure–

Caitlin Weeks: I mean maybe we were– had some foraged greens or something like that.

Dr. Justin Marchegiani: Mm-hmm.

Caitlin Weeks: But when do we have had a cauliflower like this big and, you know, ate the whole thing and– in cauliflower mass, you know–

Dr. Justin Marchegiani: Yeah.

Caitlin Weeks: –a bunch of water on it, you know what I mean, I just wonder, that– those kind of vegetables, I mean they kind of seem like agricultural products as well, you know. Because–

Dr. Justin Marchegiani: Mm-hmm.

Caitlin Weeks: –its huge vegetables are– I mean if we didn’t grow things, we wouldn’t have– and you know, the hybridization of more things, like–

Dr. Justin Marchegiani: Yeah.

Caitlin Weeks: You know, a b–blue berry would be like this big, and now they’re like [laughs]–

Dr. Justin Marchegiani: Yeah. Exactly. And maybe more– little more tar for sure.

Caitlin Weeks: Yeah.

Dr. Justin Marchegiani: Wouldn’t we take on like a lot of the antioxidants, the polyphenols that we find in like a lot of our vegetables and plant matter. You know, we’re not quite getting those. Do you worry that, “Hey, maybe we’re not gonna get enough of that”, or are you saying, well hey, you know, maybe, we’re getting some of them f– because the animals that we’re– we’re– p– the meat approach thing is more grass-fed, more pasture-raised, or some of that’s, maybe a path thing through the meat. And then also–

Caitlin Weeks: I tried that– that wasn’t– nutrition-full, I tried to say that in one of my answers [laughs], and she did not like that. [laughs]

Dr. Justin Marchegiani: So what’s your opinion on that? ‘Cause I mean, there is lot of ox– the antioxidants and compounds that we don’t necessarily know about, you know, in plants that are beneficial but, I mean, if you’re– it– it’s also, there’s meat, but there’s also organ meat too, so– do you– are you tryna get any extra organ meats in there, what’s your thoughts on– on this and some of those antioxidant compounds?

Caitlin Weeks: Well, I feel like, uh– a lot of– one thing that’s– uh– when we talk about antioxidants it’s like– we have to have all these antioxidants because what we’re eating is– is oxidized, you know, so we have to– so it’s like, if you’re not eating a bunch of stuff that you need all these antioxidants for, then maybe you don’t need– of course it comes from your environmental as well but, uhm– I mean one of the big things– and I’m not totally sure about all the antioxidants but, one of the things is– is Vitamin-C, you know, that– the standard American diet because it uses up so much Vitamin-C. And we actually don’t need as much if we’re not eating a standard American diet.

Dr. Justin Marchegiani: The oxidative stress on the food requires us to need more antioxidants. So the whole idea is ’cause we’re– we’re decreasing some of that oxidative stress from the anti-nutrients in the plants. We– we don’t necessarily need as much on the animal side that’s one theory, right?

Caitlin Weeks: Yeah, and I mean it seems to be working for me so far, so– I mean it– and– like you said, if I start to feel bad, I mean I’m the first one to break out the broccoli, I mean, so–

Dr. Justin Marchegiani: Do you think we get any of those antioxidants though like, you know for cows eating grass all day long to make that meat, do you think we’re getting some of those antioxidants from the grass? Right, the cows kind of uhm– eating, and ruminating, do you think some of that passes down into the meat?

Caitlin Weeks: [Sniffs] Uhm– maybe not in the same form but I think we’re getting you know, the Omega-3’s that–

Dr. Justin Marchegiani: Uh-huh.

Caitlin Weeks: –that we’re missing out on from grain-fed beef, and also uh– [crosstalk] is a huge antioxidant, and people don’t give enough credit as well–

Dr. Justin Marchegiani: Yeah, cholesterols and antioxidant, that is true. And then what about organ meats, how do you kinda plug in organ meats in this kind of a template?

Caitlin Weeks: Uhm– well I mean, an easy way for people they if don’t like uh– the uhm– it’s– it’d be liver pills, like uhm I know vital protein cells and uhm– uhm– they’re pure–

Dr. Justin Marchegiani: Mm-hmm.

Caitlin Weeks:–and it’s got the– there’s– there’s several companies that sell grassfed uhm– beef– or liver pills uhm– I like liver so it’s not really been a problem for me to– like a lot of times I’ll buy whole chickens, and then we’ll get inside, I’ll just bake that, get inside ’till the chicken next to the chicken, you know, and so you’ll have the liver in there and you have– uhm– the heart, so I’ll just– I’ll just uh– eat those while I’m like cooking you know, ’cause uh– they cook faster than the– the other stuff.

Dr. Justin Marchegiani: Yeah.

Caitlin Weeks: So, I’ll just eat those real quick. And you might had some ___[30:27] liver too so– uhm– ___[30:30] some marinade– if you marinade uhm beef liver for example in uhm– vinegar, and in like s– paprika, and– uhm– ___[30:40] uh– then– it takes off that livery taste away and just marinade for like 30 minutes and then grill it up and that’s really– it really tastes good if you grill it. Uhm so– that’s one of my favorite ways to eat it.

Dr. Justin Marchegiani: That’s good, excellent. And then what about salt and pepper and all of those types of spices, I mean, can you only do the Redmond’s real salts, or can you do any of other spices like that, or garlic powder onions? What about those?

Caitlin Weeks: I think that it just depends, I think you– your– I think the more you m– keep it simple the more dramatic results you’re gonna have. But, you know I think there’s an emotional component too, I mean, if you feel like really sad, you’re depressed that you’re not getting any of that stuff. Uhm– I know– and also the autoimmune components, so– I mean this is the– the other autoimmune diet, so if you– uhm– haven’t done that before– ’cause I have done it before and I didn’t see any big changes with– with the taking appropriate or taking the– uhm the peppers and [coughs] that kind of thing, so– if you haven’t ever done that then this is your great opportunity to– to take those night shade uhm spices out and see if that helps you. But if you’ve done it and you just want your– your paprikan stuff, I mean I’ve– I tried keep it to a minimum. Just don’t eat, you know, every day with something but– you know primarily use like salt and pepper and then, you know every once in a while, if you wanna have some chicken wings or something like that but, really I’ve been more worried about all the sauces ’cause they have sugars and things.

Dr. Justin Marchegiani: Yup.

Caitlin Weeks: Uhm so– like I don’t do a lot of sausage and uhm that kind of thing ’cause that’s gonna be adding carbs I didn’t– especially if you don’t use really clean sauces like Primal Kitchen or something like that, it’s gonna be adding a lot of weird ingredients to your meats, so– uhm– definitely be careful with that.

Dr. Justin Marchegiani: Totally makes sense. Alright before we wrap up here Caitlin, is there anything else you kind of want to add to the listeners here or share to the listeners that was impactful on your carnivore journey. Things that you did, things that were huge, things that were impactful, things that we shouldn’t do. Anything else you wanna highlight?

Caitlin Weeks: Uhm– I mean, I’ll just say if you’re interested or you feel like you’ve tried everything else and that– then– this might be the missing piece ___[33:16] I mean, it’s really helped me have some great foods because I have done everything else and I felt like I was, hit my head against the walls so this was a really uhm– big breakthrough for me because it helped with my uhm– weight loss and my– uhm– it’s– it’s still starting to help with my digestion and bloating and that kind of thing, so I feel like if you– if you feel like you’ve done everything else, this is really a great stuff to kind of uhm– just go to that next level and feel your best so– I mean just try it and make sure you have lot of salts and uhm– you know make sure you’re not trying ot be on diet. You wanna really eat more than you think that you should because I think for women especially, they’re always like, “Oh, I’m just gonna have this little like 4 ounce piece of meat and it’s like– that’s not gonna cut it on carnivore, you gotta really eat, and you gotta eat more fat and more meat than you think you should–

Dr. Justin Marchegiani: Mm-hmm.

Caitlin Weeks: –so—

Dr. Justin Marchegiani: Mm-hmm– mm-hmm totally makes sense. Well thank you so much Caitlin. Again, Caitlin’s website is, lots of great options there, like for information guide and recipes as well. Caitlin, thank you so much for being a part of the podcast and look forward to chat with you soon. You take care.

Caitlin Weeks: Thanks for having me. Have a great day, bye!

Dr. Justin Marchegiani: You too! Bye.


Thanksgiving Celebration, Healthy Ingredient Substitutes | Podcast #205

It’s the holiday season: a season of gathering, celebration, thanksgiving. Where there’s occasion, there are also foods. Part of preparations should not only include serving the best in the menu but also the idea of a healthy ingredient substitute. It’s also the cold season, a time to plan about how to boost the immune system.

Today’s podcast talks about the healthy substitutes for Thanksgiving, what to do when you get sick, proper nutrients, herbal medicines, and immunosuppressants. Watch and learn how to boost the immune system through the geeky advice of Dr. J and Evan Brand. Sharing is caring!

Dr. Justin Marchegiani

In this episode, we cover:

00:24    Healthy substitutes for thanksgiving.

10:31    What happens when you get sick?

15:15    Building up TH-1.

19:44    Blood tests.

24:21    Sickness via airplane.

26:31    Amino acids without meat, quinoa, or dairy.

32:12    Cyst in the upper arm.

35:05    Immunosuppressant drugs.


Dr. Justin Marchegiani: Hey there, it’s Dr. Justin Marchegiani. Hope everyone is doing phenomenal. We just got off here the thanksgiving day holidays. Evan, how are you doing, how was your thanksgiving?

Evan Brand: Thanksgiving was great. I think I probably got gluten somewhere along the way but, I feel like a lot of us probably did. Even though I tried, and I did tick my special enzymes to break down my– my gluten exposure, the DPP4 enzyme. So hopefully I mitigated some of my risk.

Dr. Justin Marchegiani: That’s great! Now what– what did you do for your meals for thanksgiving? I can kinda go or remind– actually pulled out my uh– my smart phone, I got some pictures. So with mine, uh– couple things, I did uh– Apple Wood, turkey s– uh– smoked my turkey, on my smoker. It’s pretty cool, I got this uhm— Bluetooth uh– thermometers, uhm— so they kinda– they go into the turkey and then they like transmit to my phone to my iPad, and then I have a nice little graph. And I can set like an alarm as soon as it hits like in that zone, temperature wise, like around 162 to 165 Fahrenheit for turkey– whole turkey without stuffing. Uhm– and then I can pull it off so it allows me to time it up to the exact like minute for the turkey. So that allows it to come out nice and moist, then it does an amazing job. So, that was pretty cool. And– we show you here, so I can get it up.

Evan Brand: Yeah I was jealous of your Apple Woods smoked. I mean, that sounded delicious. I just did a standard turkey in the oven that was in a little bag with different marinade of herbs. So it’s still delicious.

Dr. Justin Marchegiani: Yeah, so I got a– it’s still right there, that’s my smoker.

Evan Brand: Ooh.

Dr. Justin Marchegiani: So you can see it with my like 18 pound pasture-fed, grass-fe— not– pa– pasture-fed, free-range organic like really good quality turkey. Spend a little extra money on that. And then here’s the meal. So I did some obviously some organic uhm— potatoes there. The gravy was celery and or in carrot paste, which is awesome.

Evan Brand: Cool.

Dr. Justin Marchegiani: Fructose sprouts, bacon, uhm— squash with some cinnamon and grass with butter. And then I– you don’t see it here but I also have uhm— some cranberry sauce too which was like organic cranberries, tiny bit of honey, uh– a little bit orange peels uh– so was excellent.

Evan Brand: That’s great. Yeah, I did mostly meats. I did do some sweet potato. One of our cousins had made like a sweet potato dish with brown sugar and cinnamon, and it was so good. I was like, “Dude, how much sugar is in this? It taste a little too good.” It almost like turn it into a brown sugar glaze on the sweet potato. And uh– I was just tracking my blood sugar for fun over the weekend. And– I’ll tell you, I feel much, much better with starch. I think I’ve gone too low carb. You know, we talked a lot about lower carb–

Dr. Justin Marchegiani: Totally.

Evan Brand: Ketogenic diets and, there’s lot of benefit but for somebody like me who’s a thinner guy with a quite high metabolism, I just don’t adapt well if I don’t have some sort of carbohydrate. If I just go straight meat and like peas or meat and green bean or leafy greens, I don’t know, maybe it’s an adrenal component but I feel better with starch. So that’s my– that’s my two sense.

Dr. Justin Marchegiani: Yeah, totally. Uhm– again, starch can be really helpful for people’s blood sugars and adrenals especially if you’re more ectomorph. Uhm– you know, you may really benefit with a little bit of extra carbohydrate. Uh– for desserts, for me, i did an apple cake. And I was uh– using uh– tapioca flour which is like cassava based which is more of a starchy tuber, and then also used a little bit of coconut flour, and then we get some grannies with apples, tiny bit of like organic palm cane sugar which is like a very low glycemic index but just a very kind of minor sprinkling. And then of course some grass with butter, and uhm— it would came out really-really good. And– you know, relatively lower on the glycemic side and grain free which is nice.

Evan Brand: Yeah, my wife made some pumpkin muffins with almond flour. And I wanna say she did some arrowroot flo— flour as well–

Dr. Justin Marchegiani: Yeah.

Evan Brand: Flour arrowroot, little bit of cinnamon, few other things. I did that and put some almond butter on those bad boys. I guess that’s a dessert. I don’t really–

Dr. Justin Marchegiani: Yeah.

Evan Brand: I’m not really into like super sweet stuff like cookies, or cakes or–

Dr. Justin Marchegiani: Yeah I don’t like the– the s– the too sweetest well.  I think you can make a lot of these desserts and really keep the sugar and the carbohydrate content down, so that’s great.  Any other tips or substitutes that you did over thanksgiving that– that helped?

Evan Brand: I mean I– I– I wanna say, I gotta divert back to the enzyme piece because–

Dr. Justin Marchegiani: Yup.

Evan Brand: –enzymes are kind of my insurance policy.

Dr. Justin Marchegiani: Uh-huh.

Evan Brand: There’s several that you and I manufacture and use. And a lot of our enzymes have the DPP4 enzyme in there which does break down gluten. So, if– you know, people, if they’re trying to stay away from gluten, they don’t wanna offend the family, or– they just– they’re family just straight up doesn’t know, “hey what was in that gravy?”. Well if you’re taking some extra enzymes you could prevent any issues. If there’s somebody who’s gonna react, and let’s say you’re gonna have a major skin flare, or an autoimmune flare–

Dr. Justin Marchegiani: Uh-huh.

Evan Brand: –like a joint pain flare, or something–

Dr. Justin Marchegiani: Yup.

Evan Brand: You almost feel paralyzed like you can’t go to family events. So I– I– I would say, if you’re in that category of very sensitive people, dairy, ___[04:47], you– whatever type of sensitivity you have, you can take enzymes like protease to help break that stuff down. So that’s what I would do. And that’s what I did.

Dr. Justin Marchegiani: On my thanksgiving day table I had HCL, and enzymes and activated charcoal out. So I said, “hey, they’ll feel free and– and utilize these.” So some of the came in there and– and did that. We hosted the thanksgiving, so we had almost– we provided almost all the food. So we were able to have everything grain-free and organic, people didn’t even know– a lot of people that were there don’t eat that way.

Evan Brand: Yeah.

Dr. Justin Marchegiani: And then no complaints. They didn’t even know which tells you, right, that you can eat this way, that you can find healthy substitutions. And it totally can fly underneath the radar.

Evan Brand: Yeah it doesn’t have to be–

Dr. Justin Marchegiani: Uh-huh.

Evan Brand: You don’t have to have a billboard that says– that it’s this, that and that. And then it has to be so quote, “different” to your family members. It can be a totally normal diet.

Dr. Justin Marchegiani: 100%. So those are some good substitutions, you know, potatoes– I’m okay with. Ah– high quality turkey, you now, up the quality, right? That’s a big one. Uh– I also say uhm— stuffings are big one, you can use it great uhm— ss– like celery carrot kind of mixed little bit of coconut flour to thicken it up. Everyone had our gravy and was like, raving about it. You got more vegetables in your gravy than you could imagine. And then of course uh– fructose sprouts, cranberry, didn’t have a whole bunch of sugar, and then good quality turkey, potatoes are okay, good– good heavy cream and or gras butter in there. So, yeah, great substitutions there. Anything else you wanna add about your thanksgiving?

Evan Brand: Uh– I– I– I would like to have some wild turkey, you know, I was on a hunt, I was almost going to get a wild turkey, but I had so much fun watching them, that I had the potential to shoot one with my bow and I passed, ’cause it was just so fun watching all these little turkeys talk to each other. They weren’t little– they we— they’re actually humongous turkeys. But they were having so much fun together. I thought, “ah! I wanna pass.” But maybe next year, I’m gonna have some wild turkey with I’ve heard is even better than like a farm-raised turkey.

Dr. Justin Marchegiani: That’s great man, very cool. So we talked about today, you know, it’s the holidays, it’s– cold season, what can you do to boost your immune system? I’ve done a couple articles in the past than this. If you go to, you put in uh–, “What to do when you get sick”, its a part 1 in a part 2, check that out. We’ll be kind of going over some of the clip notes today. We have some previous podcast on these topics as well. I’m getting over a cold now, I mean, I just have a little bit of uhm— little post nasal drip and just a little bit of congestion. But overall I feel great, energy’s great, mood’s great. Uh– no throat soreness, no irritation, no fatigue, so I’m feeling good. Just a little minor thro– uh– frog in the throat so to speak, and a little bit of post nasal drip, but overall I feel pretty good. Uhm– I’m on right now, higher dose Vitamin-C, and then a couple of different immune cocktails. One’s called immune supreme that has some reishi mushroom in there. It has some higher dose andrographis astragalus, echinacea root, uhm— those are really-really profound. I’m also doing some silver and some golden seals as well. So we can kind of talk about some of the individual ingredients, and walk that through. And also higher dose Vitamin-D as well.

Evan Brand: Yeah, Vitamin-D, that was– I mean that’s the low-hanging fruit. Now, if you’ve talked about dosing like, what, 50,000 a day for a few days. I know typically you’re only doing what, maybe 5 to 8000 on a regular basis though.

Dr. Justin Marchegiani: For Vitamin-D, I have ratcheted up a hundred thousand I use for three days. Right now I’m just on 10 to 20,000 which okay, as well. Well right now I’m doing Vitamin-C up to 8 to 10 grams a day, uhm— currently doing– you know, astragalus, you know, 1 or 2 grams a day. I’m on a higher dose of reishi mushroom extract, about 500 milligrams per capsule, and I’m at about, you know, 8 to 12 caps a day, to get my immune system wrapped up. Then I’m also doing couple of shots of a colloidal silver, and– and my GI clear 3 cocktail. One thing I need to be doing more of, I haven’t been able to it as much but it’s a game changer. I probably have my post nasal drip knocked out, which is the uh– ginger tea recipe. The ginger tea’s excellent. I’ve been doing a lot of like topo chico mineral water with like juice lime in there, and that’s really helpful for drainage. But the ginger tea, when you juice those 2 or 3 ginger pieces and 12 the– 14 ounces of hot water, and then you add a half a lime in there, and a tiny bit of honey, wild clover manuka, it works phenomenal and it’s very helpful for drainage and post nasal drip and for coughing. So that works excellent.

Evan Brand: Sound like you need to take your own advice. [laughs]

Dr. Justin Marchegiani: Well I’ve been doin’ it. I have a– a product called ginger tussin that’s a– a ginger syrup. I just need to get the ginger. Uhm– I just haven’t have a chance to get to Whole Foods to get the ginger. I got a couple pieces of my ___[09:22], so I’m gonna go make a couple days worth after this podcast and get myself rolling. I was out of uh– the country here for bit, so I’d have do my best.

Evan Brand: You gotta get that good stuff. You’re still doing the– the bottled stuff which is great. But I think you’re probably getting some compounds we may not even fully understand when you’re doing it fresh like you are.

Dr. Justin Marchegiani: Yeah, the potency when it’s fresh is– I mean, you can just– you’d know because the spiciness is out of control, that’s why you want a little bit of lime, and a little bit of honey, ’cause it really kind of curls– it kind of curves off that spiciness makes a little easier to handle.

Evan Brand: Yup. So, ah– in terms of other stuff, or immune, people talk a lot about bone broth, but here’s the thing I’ve noticed with bone broth is, if you’ve got something going on in your gut, or you’re somebody who’s like a really histamine intolerant person, or you think you’re having like a histamine reaction, the bone broth could flare people up. So I’ve had people say, “Hey, you know, I’ve tried this bone broth, everybody, you know, promotes it and talks about it, and I’ve tried it and I got worst. I had more sinus issues, I had itchy eyes, a runny nose, or this or that”. So I think bone broth is in the category of these good nutrients but then it could have a– a disclaimer with it. Which is at if there is a histamine reaction it’s possible you may react to it.

Dr. Justin Marchegiani: Yeah, so, when you’re sick, one of the big things that happens is, it’s common to have a little bit of nausea. And that nausea is there because your body has a– enhanced re– recycling immune cell effect when you fast. And this could be super helpful. So when you’re– when you’re sick, it takes a lot of energy to digest food. So your body naturally wants to be in a fasting state because it can recycle your immune cells. So if you’re fasting, and you’re nauseous, one of the best things is one, the ginger tea is– is excellent ’cause ginger actually helps with nausea, and that could help your appetite a little bit. There’s a reason why chicken soup’s been baked, right. What’s chicken soup? You’re getting a nice broth forearm. Ideally you’re getting a lot of minerals and amino acids in the broth, which is really easy to digest and handle as long as there’s not a histamine issue, that’s amazing, ’cause you’re getting all these nutrients really bile available. You’re getting proteins that are already easy to digest, it’s pretty easy to syrup down some really good organic chicken than a soup form. Not a lot of chewing– uh– much easier on your digestive system. And then of course you could even throw some vegetables in there, some celery, some carrots, things like that as well, but much easier on your digestion. And that way you can at least get some food in there not quite feel as nauseous, and then if you do the ginger tea, the ginger’s a– a natural antitoxin that will help with the coughing. Number 2, it will help at drainage and help get the sinuses to drain out. And then number 3, it’s highly anti inflammatory, and it’ll hop bump up your appetite as well, and it’s a natural prokinetics, so if you’re not– if you feel like you’re not digesting as well, it kinda help gently move your digestive tracts through. And then of course you can move to like a soup or broth form if you’re really not feeling that hungry just to get some good fats and– and minerals and amino acids and– especially if there’s looser stools are showing up we– we wanna make sure that we don’t lose those electrolytes and minerals. I– if we are doing that, we’ll have to go to the ER and get an IV, like a lactate ringer IV with some good minerals in it but ideally if we can get it down to hatch, bone broth, good minerals, a– that would be helpful on the mineral side.

Evan Brand: So, wild cherry bark changed my life. I have to get some last year. I don’t remember exactly if it was throat– throat soreness or swollen lymph nodes or just a cough or what it is. But I ac– I think in your ginger syrup as well there’s probably some–

Dr. Justin Marchegiani: Yup.

Evan Brand: –probably some wild cherry bark in there.

Dr. Justin Marchegiani: You’ve done your test in there as well cherry bark and ginger. That’s nice, and it can kinda like gargle with that and that hits the back of my throat–

Evan Brand: Yup.

Dr. Justin Marchegiani: Uhm– the ginger tea – I really like ’cause its very potent. So I’m gonna go make some of that. That’s huge, especially if– like my first sign of a cold is like my throat gets a little bit dry and scratchy– first sign. And if I can hit it with the ginger, makes a huge difference.

Evan Brand: Astragalus too, you can go pretty high, I mean, you could go 6, 10, 15, 20 grams with it. Uh– the Chinese, they were using astragalus in the base of their soup. So I’ve heard of extremely high dose astragalus.

Dr. Justin Marchegiani: Here’s my astragalus right here I’ve been knocking out of the park, so, I have astragalus in my immuno supreme product but I– I just been going on top of it–

Evan Brand: Adding some extra ___[13:31] astragalus.

Dr. Justin Marchegiani: Yeah, extra astragalus roots. 600 milligrams per two capsules, and again, this is uhm— the whole root [crosstalk]. We don’t just want the flower and the stem, we want the whole root, that’s where a lot of this active constituents are in what you see in a lot of– let’s say cheaper products, as you don’t see the whole root in there. You see like the flower, you see a little bit of stem, you don’t see the whole entire root which is important.

Evan Brand: Yup. Now, in terms of astragalus, I mean, it is an amino modulator so this is not saying everyone in the world can go straight to astragalus and hit it high dose because it does modify the immune system. So, you know, you could try it, just on your own, but if you notice there’s something’s not right, work with a practitioner because we’ve had clients before where they’re taking all these immune-stimulating herbs, and they’re actually making their autoimmune condition worse. So, if we’re talking hashimoto’s or MS, or RA, or other autoimmune conditions, certain herbs for certain people, you’ve got this TH-1, TH-2 immune system, you may shove one system way out of balance in terms of the other, and cause yourself aflare. So, all immune herbs are not good for everyone across the board.

Dr. Justin Marchegiani: People that are more uh– autoimmune scenarios, maybe the ones affected the most by it. So some autoimmune– so like a lot of the uhmandrographis, astragalus, medicinal mushrooms–

Evan Brand: Cat’s claw–

Dr. Justin Marchegiani: –they really bump up TH– cat’s claw, they really bump up that TH-1 side of the immune system. And the TH-2 side, that’s the humoral, that’s the antibody based immune system. And that’s gonna be more bioflavonoids, green tea, resveratrol, pycnogenol, ___[15:06] basically. Uhm– really important like bi– bioflavonoid compounds. So, again, my biggest thing is, if you– if you’re sick and it’s an acute thing, don’t worry about it–

Evan Brand: Yeah.

Dr. Justin Marchegiani: Medicinal mushrooms are gonna be immune  billers. Herbs will be really good immune supporters, really bumping up your immune system as well. And then you have things like ginger which can actually deactivate viruses, you have silver which can actually help break down viruses and bacteria. And be very careful too because– a lot of people, they mistake a viral infection from a bacterial infection, there is really harsh in the difference. And especially if your doctor’s not doing a culture, like, you know, testing you for strap or testing you from– from pneumonia, you know, you may get treated with antibiotics for a viral infection that it won’t be darn thing on. And the only real viral things that are out there is gonna be tamiflu. And tamiflu has an increased chance of psychotic episodes, so it can increase psychosis, and only decreases the symptoms of flu by 17 hours. So it’s really like a half a day. It’s almost, right? So, it’s not really much for the increased side effects, and it doesn’t really boost your immune system, it’s just decreasing the symptoms of the flu.

Evan Brand: Yup.

Dr. Justin Marchegiani: It’s not doing anything to increase, you know, your TH-1 or your TH-2 immune activation, right. TH-1, that’s the special forces, that’s the navy seals, that’s the delta team, that’s the army ranger, those are the people that are going first line. TH– that’s TH-1. TH-2 is the second line, this is the infantry that comes in after all that intel comes in, you know– you know– aaahh—  I forgot th terminology, when you do all these kind of data mining, and you figured out where the enemies are at, you– you take all that information, send it back to the troops. Now the infantry can come in, typically takes about a week for those antibodies to really get revved up, right? So now we had this intel, our TH-2 is now revved up and it’s coming to the sites. So, we really wanna work on building up TH-1 with a lot of medicinal mushrooms and herbs. And then that will help us to have a better uhm— TH-2 immune response ’cause we’re gonna be healthier, and we’re gonna have better immune function. We can do some fasting if we need, we can do bone broth, and that will allow better antibodies. The antibodies are protein. They’re made from protein. So if we can get some good amino acids in, even just bone broth or collagen peptides that will help with some of the antibody production as well.

Evan Brand: Good, good. Now, oregano oil, I think we should mention that too just because it’s such an easy thing that can kill such a wide variety of bad guys. So you can kill viruses, you can kill bacteria. We use it often to help kill some other gut bugs too. Parasites even, you know oregano maybe in one of our protocols. And then you mentioned the silver, which is awesome. I know some of the protocols you’ve talked about you’ll combine silver with oregano. Garlic would be another extract–

Dr. Justin Marchegiani: Yes.

Evan Brand: –that we use it’s great for candida. You know, you could have–

Dr. Justin Marchegiani: Yes.

Evan Brand: –candida overgrowth. Let’s say you– you went down the rabbit hole like you mentioned. You get some type of colder illness. You go to the conventional doctor, what are they gonna do, maybe they’re gonna put you on antibiotics, then you’re gonna have a candida overgrowth that comes back. So now, you’re in worse shape than you were before, because now you got pumped all antibiotics. So we might have to come back in and clean up that yeast because if you have lasting symptoms after your illness, let’s say you get like a cold but then you stayed with brain fog, you stayed with fatigue, you’re not rested after you sleep, maybe you’ve got some anxiety, maybe you’ve got joint pain, there’s probably something deeper. So, you know, I think you’ve done a great job of outlining some of the acute stuff but you always have to loop it back to– okay, well, after the calm has come, the storm has cleared, the calm has come, what’s left? And there may be some residual cleanup that you have to do in terms of the gut. So for me, like if you have infections, you’re probably gonna get more sick more often than a person who doesn’t have infections. So you gotta rule that stuff in or out too.

Dr. Justin Marchegiani: Yeah, and if you are taking things that will have an effect on parasites or bacteria, like, I’m taking some goldenseal, I’m taking some silver. So that may have an effect on my gut bacteria, and non-silly a bad thing but we wanna be careful of what’s called the rebound overgrowth. If we kill some good stuff, right? We wanna make sure that we fill it up with some good probiotics. So, you know, if you are doing a lot of killing for a week or two, you may wanna come in there with, you know, some probiotics for a week or two. And or just work on consuming some good fermented foods during that phase, whether it’s– you know, some uhm— some coconut kefir, kombucha, or some sauerkraut, you know, or some fermented cod liver oil. Those are our really good probiotics that you can do with your food. And the pain that how much killing you do with these herbs, we may wanna come in with a bottle of probiotics on the flip side just to make sure our guts’ in good shape.

Evan Brand: Yup, good point. You may wanna get this conversation elsewhere but I thought we should mention some lab testing. So, I wanted to mention some blood work and things you may wanna look for on blood work that can help you indicate what could be going on. An easy one would be white blood cells. I had a woman this morning, we were looking at her blood. Her white blood cell count was around 2, and reference range, I don’t remember what it was but it was extremely low white blood cell count. And so, we guarantee there’s probably some chronic infection. Maybe parasites going on based on GI symptoms. Uhm– Vitamin-D status, very easy to check. You wanted 25-Hydroxy Vitamin-D, not the 1– comma, you don’t want that one. You want the 25-Hydroxy, not the dihydroxyvitamin D. I would say if you’re around 50, 60, 70, something like that would be good. Most people in the winter, they’re not gonna be 50, 60, 70 unless they’re supplementing.

Dr. Justin Marchegiani: Right.

Evan Brand: What else would you say to look at on– on blood– on blood counts or other blood test?

Dr. Justin Marchegiani: So, things you can do to impl— let– let’s say you have lower immune function kind of naturally, or it’s been that way for a while, uhm— things you can do to naturally boost your immune system up will be medicinal mushrooms. So I’d like kind of a r— a reishi maitake shiitake blend, or just reishi by itself is amazing.

Evan Brand: Turkey tells me too.

Dr. Justin Marchegiani: Turkey tells great, I mean, a lot of these 1,3 beta glucans in there are great for the immune system. There’s compounds in the reishi called triterpenes that can actually help deactivate viruses, which is great. It’s a really great immune supporting, immune building, have been used for thousands of years. There companies out there that have like uhm— they have like mu– medicinal mushrooms in their coffee or tea which can be really good too. You just wanna make sure you’re getting a really good quality brand. The one’s that I use are all tested for the triterpene content like a 10 to 15% triterpene content, which has that for the 1,3 beta glucan, and make sure that’s there. So, good medicinal mushrooms. Uh— also you can do shots of apple cider vinegar which is great. The acetic acid in there can really help to strip and dry out some of the mucous in your throat. So I’m gonna do some apple cider vinegar shots which is great. Uh– bragg has some nice little drinks too that have the apple cider vinegar with a little bit of ste— the adrenal that’s really good. Uhm– next thing I wanted to highlight was, we hit the apple cider vinegar, we hit the ginger, we hit some of the herbs. Anything else you wanna highlight there Evan?

Evan Brand: Uh– I wi– I– I was like my brain was in the whole another department on the blood work. I was gonna ask you, is there anything on blood work? [crosstalk]

Dr. Justin Marchegiani: So, yeah– so you mentioned– I  mentioned the medicinal mushrooms to boost up the immune system, you could also do cat’s claws while on samento, that will also boost up the immune system. So, for the most part you have your WBC, it’s your overall white blood cells. And then you have your, “Never Let Monkeys Eat The Man”, that’s– that’s the mnemonic device you’ll learn in doctorate school for remembering all the white blood cells. Neutrophils, Lymphocytes, Monocytes, Eosinophils, Basophils, right? So, neutrosneutros— neutrophils, lymphocytes are gonna be the big one’s you’re gonna see. Neutrophils’ typically go out of balance with bacteria, lymphocytes with viruses. But you know, could be either-or. So you can look at individual white blood cells being out of balance as well. You may see that acutely. But the question’s, “What do you do next?”, right?

Evan Brand: Yeah.

Dr. Justin Marchegiani: It’s that’s where we wanna really boost up the immune system, low sugar. Uhm– sugar can decrease immune function. And a lack of sleep, typically 12 hours of sleep when you’re acutely sick is gonna be essential to really help let the immune system rest. When you’re sick, you’re immune system sucks up a lot of your energies. We really have to make sure we cultivate it with supporting good thing.

Evan Brand: So– let’s mention some functional test for a little bit. ‘Cause if you see that the white blood cell counts low, maybe you’ve known that your white blood cell count is chronically low, maybe that’s related to your current sickness, but you may have to dig deeper. So, I would say organic acids testing, ’cause we can look at your bacterial load, see if you have bacterial overgrowth, we can look for candida, see if there’s a yeast or fungal component, we can look at mitochondrial function, we can look at your amino acid metabolism. So, organic acid testing to me will be a good next step, like if you’re trying to go a little deeper beyond this acute sickness. Get the O-Test, and then the stool. We always talk about it and we should continue to always talk about it. Yup, I– I’ve ran my daughter’s stool, you and I looked at it last week. She showed up with some H-Pylori, she showed up with a dientamoeba fragilis, a small amount which is a parasite–

Dr. Justin Marchegiani: Yup.

Evan Brand: She had some bacterial overgrowth. So luckily, she’s only have like a couple of cold/sicknesses in her 2 and half years of life, so for– but, those are things in her stress or illness bucket that we don’t want. So we’re going ahead and taking care of those with some herbs. So, if you have gut bugs, it doesn’t mean that’s the cause of your acute sickness. But if you’re getting acutely sick and you think there’s something underlying that’s deeper, get the stool test run so you can confirm.

Dr. Justin Marchegiani: Yeah, and then for me, the only time I ever get sick is– there’s an airplane involved, I’m travelling on an airplane. And I went to my vacation in mexico, and I caught it on the way there. My son had just gotten a cold as well. So he got over it, we had some immune kind of tonics for him, he got over it, and I’ve gotten over it, but 95%. But, if you have– if you’re interacting with an airplane, traveling for the holidays whatever, lots of recycled air coming in that tube in the sky, so you really wanna– in my opinion, proactively bump up your immune system when you’re going on the airplane. So–

Evan Brand: Yeah.

Dr. Justin Marchegiani: –if you know, get some of your immune support going, a day before, two days before, get your immune system wrapped up so when you’re there, you’re ready to handle it, you know, bring some like essential oil and hand sanitizer. So if you’re on the plane touching stuff you can get or pull out something and then make sure your hands are– are relatively clean, and not all the– the propylene glycol alcohol based stuff that dries you up but something a little bit more natural, it’s great. And kind of be preventive of there. And then, I’ll open it up for questions, anyone writing in, lots of great questions coming in, a lot of them are on topic. So you guys, can kind of frame your questions in regards to immune boosting type of questions, that will be awesome. And remember, if you have digestive issues during this time of being sick, bone broth, chicken soup, free-form amino acids, collagen can be great, ’cause that can bump up your antibodies, which tends to be protein-based. So, fast thing can help, but having a little bit of easy to process amino acids, from chicken soup, can also be really good as well.

Evan Brand: Yeah. Uh– I was gonna mention that actually. You’re talking out traveling in airplanes. So the Xlear is the nasal spray with the xylitol in there, that’s good. And so, if you’re traveling, you could squirt some of that up your nostrils and clean everything up. Maybe there was a virus or something sitting in your nose, but it’s not fully into your system yet, maybe you can rinse that bad boy out, and then prevent yourself from getting sick even if you’re around sick people.

Dr. Justin Marchegiani: They have that for silver as well. So you can get those with the silver, kind of nasal injector. So if you are traveling, you can line that nasal canal with some silver. So, if you encounter a virus from a respiratory standpoint, it potentially can get killed off in the process.

Evan Brand: Here is a question from Bridget, “How do you get complete amino acids when you do not eat meat, quinoa or dairy?”.

Dr. Justin Marchegiani: Well, off the bat it’s gonna be hard. So obviously you can combine it as a vegetarian with rice and beans. Uhm– that’s a reasonable way to do it. Again, methionine and lysine’s gonna be a missing component there so you can combine it and you can help. Difference is you’re gotta get a lot components that may be got uritans, uh– phytates, oxalates, mineral blockers, you also have the cross-reactivity with the rice so you gotta be careful with that. You got a lot of carbs too, so you gotta be careful if you’re insulin resisted, you know, you– I hav— my recommendation is try to get some level of meat in there. Whether it’s a simple uhm— light white fish, or if you could do like some crustaceans like oysters, or– or scallops, or shrimp, that’s reasonable as well or even just an egg yolks to stark. If that’s too much for you then just get a really good collagen support product or just even a good free-form amino acid powder that has all the amino acids already broken down for ya. That way you’re at least getting some good aminos without all of the additional carbohydrate along with it.

Evan Brand: Yeah.

Dr. Justin Marchegiani: And it’s really easy to absorb.

Evan Brand: Good point– good point. The easy way, get some fish in, organic pastured eggs something like that. I mean, we just find– uh– I guess, here was an earlier question from her, “How do you feel about the blood type A positive and eating turkey and chicken?”. So this is kinda in reference to like a blood- a blood type diet. Those create more fear than they were. I haven’t seen that– that really– depends out the way that it supposed to. We’re “Oh, this is your blood, you’re supposed to react to this, and this, and that food.” I’ve not seen that to be true. Can you speak on it though?

Dr. Justin Marchegiani: Yeah, so if you look at the blood type and diet. For the most part, you know, you have your type-O, nad you’re type-A, that’s the majority. Ah– “O” is typically gonna be classified by D’Adamo who is the author of that diet and this James and– Peter I think as like your paleo template, right? And then you have type-A, it’s gonna be like your vegetarian-vegan template which I do actually recommends soy in that which I’m not a fan of it at all. And then you kind of have your more balanced type which is B-B is the balanced type which is uh– kind of a balance in the A, and the O. And then AB is kind of a hybrid between uhm— a vegetarian and less meat. So in general, if you look at where people have evolved, you’re gonna see people that have evolved with A-blood types in parts of the world where there are winter. The problem with that is, for thousands of years, we have not had means of refrigeration, so it’s very hard to come by a vegetarian diet where there’s permafrost and it’s cold for 46 months. Almost impossible, right? So if you’ll think about it from an evolutionary perspective, you know, animal products were gonna be essential because, you could kill them, you could hunt them in the winter time. Buffalo, whatever provide tons of food throughout the winter. You can make turkey, you could– you could uhm— dehydrate it, right? You could– you could have that throughout the winter. So, it makes sense that animal products to some ___[29:23] or probably consumed, especially anywhere there was winter months. And then of course, lots of tribes closer to the equator, lots of fish as well. Uhm– if you look at new studies, some of these documentaries that talk about the evolution of the brain, it was the higher quality amino acids, and fatty acids especially from fish and from bone marrow that cause a brain acceleration in size and growth. So, my personal opinion is I– I think it’s flaw based on how evolution is worked, based on how important these nutrients were, and based upon availability of these nutrients especially in winter months. Uhm– think there’r probably tribes, that were closer to the equator, that could have made that worked for them. So I’m not gonna say that– that’s, you know, absolute, I will never do that. But in general, that’s the trend that I’m kinda putting up there.

Evan Brand: Right, yeah, I mean, in– in February in Kentucky, when there’s a foot of snow on the ground, you’re not gonna go out there and get broccoli–

Dr. Justin Marchegiani: Or forest berries, yeah.

Evan Brand: And forest berrie. I mean, you wanna had– you would have had you know, 60– e– estimated 60 million bison roaming the U.S. at the time. Pronghorn were everywhere. Pronghorn being the– you know, I– I’d like to try pronghorn. I’ve heard it’s really– really– really high quality meat. Uhm– pronghorn is like your american antelope so to speak. Those guys were everywhere. That’s where you would have been eating in February when there’s a foot of snow in the ground. Not pineapple that was brought in from Costa Rica, but you live in Manhattan. It’s not gonna happen, that’s not how it’s supposed to work.

Dr. Justin Marchegiani: Exactly. And then also for– ___[30:50] writes in, “What about for boosting children?”. So in general with my chiild, I use some liposomal Vitamin-C when he got sick. There was a couple of herbal tinctures that I like from gaia herbs, they have some children’s tinctures, which use a little bit of vegetable glycerin which is easier for kids that can’t swallow pills ’cause it’s a little bit sweetened, uh– which is nice, so, you know, spoonful of sugar helps the medicine go down, the old Mary Poppins quote, so I like that. I use they’re echinacea goldenseal. I also use they’re sinus support. And then I have another immunoberry product that I like is dwell with elderberry and some echinacea and some medicinal mushrooms, maitake shiitake and reishi, I like all of those. So those are the 4 stacks that I’ve been using with my son. And then also supplementing my wife with higher and more Vitamin-D, so that can be passed in the breast milk. And if you’re doing Vitamin-D with little ones, you’d probably wanna get like a 400 IU dropper. And maybe start with 1 to 2 ca– uh– a 1 to 2 drops on that. Go really low, uhm— just to be in the safe side.

Evan Brand: Yup. And also, I use Douglas laboratories, has a chewable multi that I often do for kids, it’s like–

Dr. Justin Marchegiani: Yeah.

Evan Brand: –a natural on-flavored, they could chew it up, it’s got all your ___[31:56] and B-Vitamins that are gonna be essential your trace minerals to help stabilize blood sugar, that’s all important too. ‘Cause if– if you’re sick and you’re not eating as much, you may have some hypoglycemia going on, blood sugar drops, that’s just more stress in your bucket, so–

Dr. Justin Marchegiani: Yeah. And then ___[32:13], hey Grace, talking about a cyst in the upper arm, so is this like in the axillary area where the arm meets the breast tissue or just on the arm to– you know, in general? Typically a cyst is gonna be inflammation with some fluid kind of packed in there. The question is, how do they get there? If it’s in that breast tissue, you know, easily, some iodines and topical iodine can be rubbed in if it’s like fibrocystic, you can rub it into that area. Do it after you shower, that can help kind of break some of that cyst up. It just depends what the root cause is, but iodine could be very helpful on the topical side.

Evan Brand: Maybe it’s like a lipoma, you know. Obviously you’d wanna go get it checked out by a doctor, have them look at it, see what it is, I mean, some may say that it’s like a virus that’s been encapsulated by your immune system. You know, like my grandfather popped up with the– kind of like a cyst like think on his shoulder. They went in, said that it’s a lipoma, there’s nothing we can do, it just happens. I think there’s probably root cause to it though, but–

Dr. Justin Marchegiani: Yeah, it depends at what your immune system’s doing. You can also make a poultice– uh– the– there’s– you can make some poultices out of like apple cider vinegar and like turmeric paste, and you can apply it to it and that can help the immune system topicly to help reduce it. Also higher dose systemic based enzymes like a wobenzym or a vitazym, take it away from ___[33:22] can also help with a breaking it down. It just– it really have to connect it back to the root cause, but sometimes the immune system is wallowing these things off and it’s none that surely a bad things, sometimes it can be a food uhm— inflammatory thing too. So you just gotta– get– get to the root.

Evan Brand: Yeah I guess you could throw in a little turmeric too, some fish oil, other things like that, but yeah, I mean, for us to guess, or for you to guess, since he’s asking you, that’s– that’s a tough one.

Dr. Justin Marchegiani: Yup. Anything else you wanted to run by here Evan? Any other questions that you wanted to address?

Evan Brand: I didn’t see any others that were on the immune system stuff. A bunch of other questions maybe we could answer another day.

Dr. Justin Marchegiani: Yeah, ugh– one question here I’ll– I’ll answer about the dog. Veronica wrote in, “What’s a safe and a good uh– to give a dog, after taking a huge dose of antibiotics?”. So, in general, there’s some– some companies out there that make uh– pet probiotics. Mercola has a good complete pet probiotics, ___[34:10] labs has uh– one as well that I’ve used, that’s powder form, and I would just look at whatever the recommended doses and I would just double it. Typically they’ll give you a scoop in there, usually it’s a 1 scoop a day things, I would do a 2 scoop a day, 1 in the morning food, 1 in the night time food. And I would just do that if you had to give your dog uh– antibiotics. I would– work on that with them.

Evan Brand: Yeah, good– good– good– good advice. There are some professional products out there too, so if you work with a practitioner, ask them, you know, even though Justin and I are not vets, uh– we do have people ask us about they’re pets all the time and we do have access to some high quality stuff. So if you work with somebody ask them, “Hey do you have any pet, this pet, that–“, you know, I– I’ve even seen people having good benefit with antimicrobial herbs for dogs, where instead of doing antibiotics, or other pharmaceutical drugs from the vet, there are like parasite formulas for dogs and cats. So I’m not sure what was going on before this dog uh– antibiotics but, it’s possible that there could have been something natural use instead.

Dr. Justin Marchegiani: Absolutely. And then someone wrote in about uhm— “I’m taking immunosuppressant drugs”, so, I mean if you’re taking immunosuppressant drug, I mean, I wanna know why. Like, if it’s an autoimmune condition, alright, well, you gotta get to the root cause of that. I mean, let’s say it’s something more extreme like an organ transplant, right? Well obviously you have to be on that. So then, what’s the next step? I mean, I would if you’re traveling in an airplane, I would get one of the really nice mask that go on your face. They have some now that– li– or lime with silver, in the mask area which is really nice, so it kinda prevents this barrier of viruses getting up there ’cause it can kill it, I like that. Uhm– you could also do some good– really good essential oils and have them vaporized. I think that would be really good and you just kinda be able to breath some of them in or– or topically even– you know, put some in your water like homeopathic level and drink it. And if it’s crohn’s tubious, I’d work with a good functional medicine doctor to get that– the underlying cause address– ’cause you shouldn’t be on those long term, maybe short run but if you get to the root cause, you should find that you should be able to drop those accordingly and maybe practice on that your own as well. But again, that you gotta get to the root cause, I don’t know how severe your condition is specifically, but, you wanna work with someone that at least progress you in that direction. And even monitor you inflammation markers, whether it’s a calprotectin or– ESR, or– CRP, whatever markers you’re being used. That can be looked at to assess it as well.

Evan Brand: Yeah, well said. And get the testing done too ’cause we find a lot of people with crohn’s, all sort of colitis, we work with gut issues everyday all day. You know, that’s like, one of the biggest things we work on. Usually, we’re gonna find that aloe, or the cat’s claw like you mentioned, chamomile flower, Vitamin-A, zinc carnosine, there’s a lot of stuff we can use to try to heal up the gut, and to get it to where the person can go back to their doctor and say, “Hey, can you wean me off this drugs?”. Also, they can reduce the dosing of the drug, and it’s because the nutrients are keeping them stable, or like you said, the root cause was addressed like some type of infection that’s drive the inflammation.

Dr. Justin Marchegiani: Exactly. And people listening, you know, a lot of people are coming in with some great questions that are a little bit off topic, so I’m gonna hold my live FAQs, this week as well, and every week, so, just tryo to chime in with questions that are more random during those times. And then also, nutrients for immune system. Zinc’s gonna be really important. Zinc’s really important. Vitamin-A, really important for viruses, excellent cod liver oil. I’ve couple of products that have higher dose Vitamin-A in it as well. Uhm– Vitamin-C, very high doses, 8 to 10 grams per day can be helpful just before bowel tolerance. Really good for the immune system. Magnesium’s also really good. Uhm– any other nutrients that come to mind Evan that’s– that’s good immune boosting besides those?

Evan Brand: I would say potassium would wanna be part of it ’cause of we’re doing magnesium, maybe you’re trying to get into a sauna. If you’re sick you could be throwing off your potassium, sodium, magnesium. So just having a good electrolyte blend is– is important. I always keep electrolytes around.

Dr. Justin Marchegiani: Got it. And ___[37:50] about Vitamin-C. So, you wanna just make sure you’re buying from good companies like for instance, the Vitamin-C that I manufacture is all independently tested to make sure what’s in there, what’s on the label is actually what’s in there. So you wanna make sure you just buying from good reputable sources. And liposomal vitamin c is also really good too, little more expensive. I use it on my son, it’s because it’s liquid, it’s easier to get inside of him, but a really good Vitamin-C like my Vitamin-C synergy has like bioflavonoids in there as well which are great. Just make sure you’re buying from a really good source, whether it’s myself or Evan. We’re a really good professional to your 1 line. Uhm– just don’t buy the cheap ones ’cause you may have exactly the problem, what’s in the labels not what’s actually in the capsule.

Evan Brand: Oh yeah we see that every single day. We test people’s Vitamin-C levels on the organic acid test, to say, “Oh, but I was taking ‘XYZ’ that I bought at Walgreens or Target, or Walmart”. If you buy consumer grade products, you’re gonna get consumer grade quality, and that’s not probably gonna be enough. You want professional health care companies which is who we use to manufacture our stuff. So the quality is key, even over quantity. I mean, you could go and take 10,000 milligrams which is 10 grams of ascorbic acid you bought at Walmart, and we make it better results with our mixed ascorbate that was 25 hundred milligrams, just much much higher quality and a higher uh– absorbability.

Dr. Justin Marchegiani: Yeah, and Vitamin-C, the active constituents of ascorbic acid that I always recommend taking it with a bioflavonoids. The root and histidine, all those bioflavonoids with it. That way you’re getting a combination of those bioflavonoids which, you know, help that Vitamin-C complex work. So I think it’s always good to do it uhm— that way.

Evan Brand: Yup. I’d say we’re ready to wrap this thing up but if people wanna reach out and schedule call with Justin, they can. His site is justinhealth— You can reach out. There’s more videos there too. Justin hadn’t talked about it but he’s got other videos, I mean, like, I don’t know, hundreds of stuff there, articles that are there, so, I’m sure if you have a question, like one lady wrote in here about edema, go on Justin’s site type in edema. There could be something on there. I mean, we’ve talked a lot, so all the transcriptions are there too. We may have covered that in the– in other episode. And uh– also consultations, you can reach out there. My site, if you wanna check me out, it’s, there’s also hundreds of podcast there too. So, if there’s– a topic that we haven’t addressed yet, tell us, we’ll make a podcast on it. But if we have done it, look in the library, I’m sure it’s there.

Dr. Justin Marchegiani: Absolutely. Guys, give us a thumbs up, give us the share. I’ll be coming back with live Q and A’s so if you have more random question that are just kinda cross the board, love answering them one by one. I think people can learn more from– you know, just questions that we feed off the fly, then just maybe a structured podcast, so we kinda– have the two going, that way we have this really good database. So, if you aren’t too ___[40:31] and you wanna hear a topic, you have this podcast and then we have FAQ’s that are more all over the map but which can be great learning to all. So, we appreciate you guys, and sharing and thumbs up, and hit the uhm— the light button on there and hit the reminder button there so you get the– uhm— the reminders up in your– Facebook feed or YouTube feed when we go live.

Evan Brand: Elizabeth did try, I mean, she said, “Yes, I’m– I’m just buying the Whole Foods brand, I should probably switch to yours”. Yeah, check it out, Justin’s got good stuff, I’ve tried it.

Dr. Justin Marchegiani: Yup, absolutely. And Evan has great stuff as well. Uhm– we wanna really– make sure buy from the best manufacturers. I can tell you, when I buy from the manufacturer, and I look at the raw material, being more expensive than what some of these cheaper supplements are in the shelf, it’s practically impossible to sell for their prices if the raw material is the high quality. So just keep that in the back of your mind. You get what you pay for. Uhm– so I hope that helps.

Evan Brand: Yup. Good– good– good job. Alright then, we look forward to talk with you on next week.

Dr. Justin Marchegiani: You take care, we’ll talk soon. Take care everybody.

Evan Brand: Take care. Bye bye.

Dr. Justin Marchegiani: Bye.

Evan Brand: Bye.


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Navage Nasal Irrigation

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