March 2018 – Nutritional Pearls

13: GUT HEALTH – Good & Bad Microbes, Consequences Of Too Many Bad, Benefits Of Having Mostly Good

March 26, 2018 by Hank

Welcome to The Nutritional Pearls Podcast! Focusing on topics that include digestion, adrenal fatigue, leaky gut, supplementation, electrolytes, stomach acid, and so much more, “The Nutritional Pearls Podcast” features Christine Moore, NTP and is hosted by Jimmy Moore, host of the longest running nutritional podcast on the Internet. Sharing nuggets of wisdom from Christine’s training as a Nutritional Therapy Practitioner and Jimmy’s years of podcasting and authoring international bestselling health and nutrition books, they will feature a new topic of interest and fascination in the world of nutritional health each Monday. Listen in today as Christine and Jimmy talk all about the gut microbiome in Episode 13.

Podcast: Play in new window | Download (Duration: 44:50 — 63.0MB)

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Here’s what Christine and Jimmy talked about in Episode 13:

1. Microbial cells outnumber our human cells 10 to 1.
2. We have 2 to 4 pounds of microbes living in us
3. Microbiota refers to everything that lives in the gut tube. These can be beneficial or
harmful

A. Beneficial microbes-most fall within these two categories:

1. Lactobacillus
2. Bifidobacterium

B. Harmful microbes

1. Parasites
2. Yeast
3. Fungus
4. Viruses

4. Everyone has a different composition of gut bugs-these compositions in each person can change
due to age, diet, or geography. There are 2 different kinds of microbes: Transient and Native

A. Transient Microbes-Most common strains are from lacto and bifido species-these are
the main ones used to create probiotic supplements and cultured foods. Lactobaccilus
Acidophilus is the most common and versatile probiotics.

1. They come into the body to do their work then leave through the stool-very transient.
2. They work with other microbes that are native in nature.
3. We acquire these transient microbes from dietary sources

B. Native microbes-bactoroids, bacillus, Streptomyces

1. Enter our bodies through the air, soil and water supply (environmental sources)
2. These buggers are more resistant to stomach pH and more resilient to antibiotics
3. These native microbes have anti-fungi, anti-parasitic, and anti-viral properties

5. Things that can go wrong when we don’t have a population of good gut microbes

A. Excess bloating
B. Chronic ear infection
C. Yeast infections
D. Diarrhea
E. Constipation
F. Flatulence
G. Nail fungus
H. Hormonal imbalances
I. Eczema
J. Acne

6. We need good gut microbes to:

1. Help protect the intestinal wall
2. Produce vitamin K2, and three B vitamins, B1 or Thiamine, B2 or Riboflavin, and B12 or
cobalamin
3. Absorb nutrients
4. Help digest foods
5. Balance intestinal pH
6. Fight harmful microbes
7. Help improve bowel transit time
8. Have good mental health-90% of the body’s serotonin is produced in the intestines
7. There are many things that can permanently affect the composition of our microbiome:

A. Stress
B. Diet high in sugar and refined carbs
C. Contraceptives
D. Vaccinations
E. Overuse of antibiotics or other prescription drugs
8. Food sources of probiotics
A. kombucha (fermented tea)
B. Kefir (fermented milk)
C. Sauerkraut (fermented cabbage)
D. Pickles (fermented cucumbers)
E. Kimchi (Korean dish using fermented vegetables, spices and seasonings)
F. Full fat raw dairy, especially goat’s and sheep’s milk like milk, cheese and yogurt
G. If you want to do a plant-based ketogenic diet:

1. Tempeh (fermented soybeans)
2. Miso (fermented soybean, barley, or brown rice with koji which is a fungus)
3. Natto (Japanese dish with fermented soybeans)

Nutritional Pearl for Episode 13:
We need to make sure our gut health stays as healthy as possible so we can have good digestive function, a healthy immune system, and good mental health.

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– NutritionalTherapy.com

12: VITAMINS – Classifications, Roles, Signs Of Deficiency, And Food Sources

March 19, 2018 by Hank

Podcast: Play in new window | Download (Duration: 43:42 — 61.5MB)

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Here’s what Christine and Jimmy talked about in Episode 12:

1. Facts about vitamins

A. In 1905, an English scientist named William Fletcher was the first to make the connection between lack of vitamins in food and sickness. He was researching the causes of the disease, Beriberi. Beriberi is a B1 (Thiamine) deficient related disease that causes impairment of the nerves and heart. Symptoms include loss of appetite, digestive irregularities, and numbness and weakness in the limbs and extremities. In 1906, Sir Frederick Gowland Hopkins, an English Biochemist, made the discovery that certain “food factors” were important to health. The concept of vitamins (vital amines), was formulated in 1912 by Casimir Funk, a Polish biochemist. The “e” was dropped several years later when it was discovered that vitamins were not nitrogen-containing amines. Casimir Funk discovered B1 in 1912 and together, Funk and Hopkins came up with the hypothesis of deficiency disease that says a lack of vitamins can make you sick. https://www.thoughtco.com/history-of-the-vitamins-4072556
B. Compose less than 1% of our body
C. Most vitamins cannot be manufactured by the body so we have to get them from external
sources
D. The vitamins the body can make are D and K

1. D is manufactured in the skin when the skin is exposed to sunlight high in the sky.
2. K, specifically K2, is manufactured by the good gut bacteria in our gut, but it is only a small fraction of what we need for the body to perform its functions so supplementing is important.

E. Vitamins function best when they have the cofactors with them like trace minerals, enzymes and other vitamins.

2. Classifications of vitamins

A. Fat soluble

1. Vitamin A
2. Vitamin D
3. Vitamin E
4. Vitamin K

B. Water soluble

1. The B vitamins
2. Vitamin C
3. Inositol
4. Choline

3. Roles of Vitamins in the body

A. They act as helpers in metabolic processes

1. The metabolism of carbohydrate, protein, and fat
2. The production of stomach acid (B6)
3. The detoxification process, specifically Phase 1 (B2)

B. Support tissue growth
C. They support digestion, elimination, and immune function.
D. They help prevent deficient related disorders and health problems from happening

4. Signs of vitamin deficiency

A. Folate/folic acid (B9)-Mouth sores and pale skin
B. Inositol-Poor brain function, hair loss, high LDL, and eczema
C. Vitamin A-Dry eyes, dry skin, bright lights at night bothersome, trouble distinguishing between blues and purples
D. Vitamin B1 (Thiamine)-Loss of appetite, pain in limbs swollen feet or legs
E. Vitamin B2 (Riboflavin)-Anemia, nerve damage, sluggish metabolism, sore throat
F. Vitamin C-Bruising, bleeding gums, fatigue, loss of appetite
G. Vitamin D-Thin or brittle bones, joint pain, fatigue, depression, getting sick often, impaired wound healing
H. Vitamin E-Muscle weakness, Abnormal eye movements, vision problems
I. Vitamin K2-Easy bruising, excessive bleeding from wounds, blood in urine or stool

5. B And G Complexes

A. B complexes

1. Alcohol soluble
2. Heat stable
3. Stimulating
4. Helps carbohydrate metabolism
B-Person Needs B1 (Thiamine), B4, B6, And B12-These people are often hypotensive (low blood pressure), craves sugar, feels bad or run down, gets sick often, and tends toward Congestive Heart Failure (CHF)

B. G complexes

1. Alcohol insoluble
2. Unstable with heat
3. Relaxing
4. Helps metabolize fats

G-Person Needs B2 And Associated B Vitamins like B3, PABA (para-aminobenzoic acid, folic acid, the lipotropic factors, choline, inositol, and betaine-These people are often hypertensive (high blood pressure), crave alcohol, feels good or pumped up, does not get sick often, and tends toward Myocardial Infarction.

6. Food sources of vitamins

A. Folic Acid/Folate (B9)- Beets, strawberries, broccoli, spinach, avocados, collard greens, turnip greens, okra, Brussels sprouts, asparagus, egg yolks, and liver B. Inositol-Nuts, seeds, beef, liver, and green leafy vegetables
C. Vitamin A- Liver, fish, egg yolks, butter, parsley, kale, chili peppers, dandelion root, collard greens, blueberries, whitefish, cabbage, sauerkraut, and cod liver oil
D. Vitamin B1 (Thiamine)-Pork, beef, liver, heart, kidneys, dandelion root, eggs, sunflower seeds, brazil nuts, and pecans
E. Vitamin B2 (Riboflavin)- Eggs, meat, milk, poultry, fish, liver, lamb, natural yogurt, mushrooms, spinach, almonds, and sun-dried tomatoes
F. Vitamin C- Fennel, radishes, strawberries, blueberries, red peppers, kale, Brussels sprouts, broccoli, cabbage, sauerkraut, and green peppers
G. Vitamin D- Fish like sardines, salmon, mackerel, and tuna, cod liver oil, eggs, milk, cheese, mushrooms, and caviar. You can also get vitamin D from getting out in the sunlight.
H. Vitamin E- Cod liver oil, sunflower seeds, pecans, walnuts, hazelnuts, almonds, Swiss chard, mustard greens, spinach, turnip greens, kale, pine nuts, avocados, broccoli, parsley, and olives
I. Vitamin K- Organ meats, full fat cheeses, grass fed butter and cream, animal fats, egg yolks, turnip greens, broccoli, cabbage, lettuce, sauerkraut, pickles, and asparagus

Nutritional Pearl for Episode 12:
It is important to make sure digestion is working at its best so you can absorb and use all the vitamins you are consuming

RESERVE YOUR TICKETS AT KETOFEST.COM
NOTICE OF DISCLOSURE: Paid sponsorship

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BECOME A NUTRITIONAL THERAPY PRACTITIONER

Sign up for the 9-month program
NOTICE OF DISCLOSURE: Paid sponsorshipLINKS MENTIONED IN EPISODE 12
– SUPPORT OUR SPONSOR: Register now for Ketofest at ketofest.com
– SUPPORT OUR SPONSOR: Complete nutriton for nutritional ketosis (COUPON CODE LLVLC FOR 10% OFF YOUR FIRST ORDER)
– SUPPORT OUR SPONSOR: Become A Nutritional Therapy Practitioner
– NutritionalTherapy.com

11: LIVE FROM THE NTA CONFERENCE – Hanging Out With NTPs At The Nutritional Therapy Association

March 12, 2018 by Hank

Podcast: Play in new window | Download (Duration: 51:05 — 71.6MB)

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Here’s what Christine and Jimmy talked about in Episode 11:

What is an NTP
Who are the NTA
Interest in Keto from NTPs
Speakers at the conference
How the conference impacted their upcoming book
Testimonials from:
- Gray Graham
- Mackenzie
- Stephanie
- Patty
- Hannah
- Moriah
- Anne
- Jeniffer
- Jodi
- Lorraine
- Melissa
- Lucy
- Mickey

BECOME A NUTRITIONAL THERAPY PRACTITIONER

Sign up for the 9-month program
NOTICE OF DISCLOSURE: Paid sponsorship

YOUR NEW KETO DIET ALLY

NOTICE OF DISCLOSURE: Paid sponsorship

LINKS MENTIONED IN EPISODE 11

– SUPPORT OUR SPONSOR: Complete nutriton for nutritional ketosis (COUPON CODE LLVLC FOR 10% OFF YOUR FIRST ORDER)
– SUPPORT OUR SPONSOR: Become A Nutritional Therapy Practitioner
– JIMMY’S KETO LIVING SUPPLEMENT LINE: Try the KetoEssentials Multivitamin and Berberine Plus ketogenic-enhancing supplements
– NutritionalTherapy.com

10: DIGESTIVE DYSFUNCTION – Brain, Mouth, Stomach, Pancreas, Gallbladder, Small Intestine, Large Intestine

March 5, 2018 by Hank

Podcast: Play in new window | Download (Duration: 37:47 — 53.3MB)

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Here’s what Christine and Jimmy talked about in Episode 10:

– 1. Review of Digestion
–– A. Digestion happens north to south
–– B. Proper stomach pH is supposed to be between 1.5 and 3
–– C. Zinc and B6 are needed to produce stomach acid
– 2. Dysfunction in digestive process
–– A. Dysfunction in the brain: Sympathetic State—doing other activities or being stressed while eating
–– B. Dysfunction in the mouth: Not chewing food thoroughly (for about 30 seconds); signal not
received from the brain to have the mouth release salivary amylase.
–– C. Dysfunction in the stomach: Not having enough stomach acid. 90% of Americans don’t
produce enough stomach acid (Jonathon Wright, MD came up with this using the Heidelberg
Gastrotelemetry equipment to check the stomach pH on thousands of patients AND
Dr. George Goodhart, a chiropractor, came to the same conclusion using kinesiological and
functional assessment).
––– 1. Food, especially protein doesn’t get broken down
––– 2. Allows foreign invaders to pass through to the rest of the digesting system. Helicobacter (H)
Pylori (stomach ulcers caused by bacteria) happens because of inadequate stomach acid
––– 3. Gastroesophageal Reflux Disease (GERD) actually happens because of too little stomach acid.
Poorly digested foods cause a back-up in the esophagus oftentimes because the cardiac
sphincter is weak. Since the acid content is higher in the stomach, the back flow burns the
esophagus.
––– 4. If stomach pH is not right, the pyloric sphincter won’t release the stomach contents into
the duodenum

Remember: Carbs ferment, proteins putrefy and fats rancidify

–– D. Dysfunction in the Pancreas: If pH of chime (digested food) is not correct, Secretin won’t be
released to trigger the pancreatic juices needed to further break down food.
–– E. Dysfunction in the Gallbladder: If pH of chime is not correct, then CCK won’t be released to
trigger bile to digest the fats we eat.
–– F. Dysfunction in the small intestine: Undigested foods will cause gut flora to become
imbalanced and it will also cause irritation to the intestinal lining causing increased
permeability leading to Leaky Gut and therefore, autoimmune conditions.
–– G. Dysfunction in the large intestine: Undigested food can clog the ileocecal valve (valve leading
from the small intestine to the large intestine) Undigested food can cause inflammation
leading to colitis, irritable bowl syndrome, Crohn’s Disease, Celiac Disease