HR1 BBQ, Dr. Julie Gatza: Gastromic Issues, Hazardous Plastic 5-14-25 by John Rush
SPEAKER 08 :
This is Rush to Reason.
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You are going to shut your damn yapper and listen for a change because I got you pegged, sweetheart. You want to take the easy way out because you’re scared. And you’re scared because if you try and fail, there’s only you to blame. Let me break this down for you. Life is scary. Get used to it. There are no magical fixes.
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With your host, John Rush.
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My advice to you is to do what your parents did.
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Get a job first. You haven’t made everybody equal. You’ve made them the same and there’s a big difference.
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Let me tell you why you’re here. You’re here because you know something. What you know you can’t explain. But you feel it. You’ve felt it your entire life. That there’s something wrong with the world. You don’t know what it is. But it’s there. It is this feeling that has brought you to me.
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Are you crazy? Am I? Or am I so sane that you just blew your mind?
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It’s Rush to Reason with your host, John Rush. Presented by Cub Creek Heating and Air Conditioning.
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I’m Hans. And I’m Franz. And we just want to pop your ass.
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Welcome to Health and Wellness Wednesdays on Rush to Reason. Fat, drunk, and stupid is no way to go through life, sir.
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I have what doctors call a little bit of a weight problem. I used to grab bear claws as a kid, two at a time, and I’d get them lodged right in this region here.
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Exercise gives you endorphins. Endorphins make you happy. Happy people just don’t shoot their husbands.
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Let me tell you something you already know. The world ain’t all sunshine and rainbows. It’s a very mean and nasty place, and I don’t care how tough you are, it will beat you to your knees and keep you there permanently if you let it. But it ain’t about how hard you hit. It’s about how hard you can get hit and keep moving forward.
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I’m sorry that I’m fat. All right. Happy Wednesday. Rush to Reason, Denver’s Afternoon Rush, KLZ 560. Appreciate you all joining and listening. And a little rain outside right now, which I did not realize we were going to have today. So we’ll take it. Had a couple of… Two or three hot days, I should say. Get a little rain here and now, we’ll take that. Definitely not a problem at all. Question of the day. From yesterday, there are an estimated 7 billion people on this planet. What is the estimated ant population? So how many ants? And Charlie said, what about the uncles? Yeah, laugh out loud. Anyways, the question to the ant answer, which I have no idea how they’re going to figure this out, but somehow they did. It is two followed by 16 zeros or 20 quadrillion ants. Now, again, how did they figure that out?
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I don’t know.
SPEAKER 13 :
It’s a wild guess as far as I’m concerned. But anyways, that’s how many ants they figure are on the planet right now. So the impossible question for today, answer this on our Facebook page. Name the only planet that was named after a Greek god. Name the only planet that was named after a Greek god. All right, I know it’s health and wellness, and this sort of applies to… to health and wellness. And some of you may have been watching this particular individual. Some of you may not. I was talking about this with Al Smith before coming on because he’s on his own program from 2 to 2.30, so we were having a little chat before I came on air. And I just asked Al and Tanner, who’s here as well, if they had seen or recognized this particular story. And it’s all over social media. I believe it’s TikTok for sure. It might be on YouTube. I know it’s on Instagram now. But there’s a young man. He’s 29 years of age. His name is Oliver, and it’s W-I-D-G-E-R. Would that be Widger? Am I saying that right, Charlie? Widger, probably? W-I-D-G-E-R. And his handle is SailingWithPhoenix, because Phoenix is his cat’s name. And his whole story is… He’s got a bad spine. The doctors say he has a spine of somebody that’s about 117 years of age. He’s had multiple things happen with it, surgeries, fused discs, and so on. And essentially, the doctors said, hey, you stand a very high chance. of ending up in, you know, for sure, some sort of a walker, wheelchair, something along those lines at the rate you’re going. And there’s not really much that can be done about that. It’s a degenerative disease that he actually has in his spine. He’s worked at a tire store for the past 11 years. So a year ago, this is where it kind of fits into the health and wellness end of things. A year ago, he decided to liquidate his 401k. cash out everything else that he owns, sold everything else he owned. He bought a 1990 sailboat with the goal of sailing from Portland to Hawaii, which everything Tanner and I, Tanner Coleman, who’s on with Andy sometimes when I’m not here, you hear Tanner, so I’m here. We kind of did a little bit of research before coming on air, and that’s anywhere from a 20- to 30-day journey, depending upon sea conditions, winds, all sorts of things. Now, I’ve been watching him. You can actually watch him live, and he posts on a daily basis. He has Starlink on his sailboat, enabling him to communicate and send out videos and do things along those lines and have some communication via Elon Musk’s satellite network. So you can thank Elon Musk for that. But the point is, he lived on beans and rice and lived very minimally for a long enough time for the year so that on top of what he cashed out, he’d have enough money to do this journey, and he probably will still have some debt when he gets to Hawaii. His plan is he gets to Hawaii, he’ll work off the debt, and then come home. Well, that plan is probably going to change. He’s become so much of an Internet sensation, he now has over a million followers. Just in his 13-day journey so far, he’s gained a million followers, and people have donated money to him. already to the tune of about $30,000 to where he most likely won’t have any debt when he gets to Hawaii. And, in fact, he could very easily have a little cash in the bank when it’s all said and done just from the amount of followers and posting and things that he’s doing. I have been one where I just happened to stumble across him. And, yes, I’ve been following him most every single night. When I get home, I’ll check in. Where is he at? What’s he doing? How did his day go? Is he still alive? You know, all of that. Here’s the other thing that started to happen, which is really interesting on the story. Other folk, I guess, sailors around the globe evidently have been following, and they will know where he’s at, and if they’re nearby, they will radio in and check in on him. to see how is he doing, how are things going, and so on. So, again, he’s really become a big Internet star. But the point is he started that because he had such a bad back, even as a young man, and decided that before it gets to the point where he can no longer really enjoy those things, he’s going to go ahead and take this, I think, what is it, Charlie, about 4,000 miles from Portland to Hawaii, I want to say. I’d have to look that up. I think it’s about 4,000 miles. I don’t know what the nautical miles are, but it’s about 4,000 miles. I didn’t look it up. I need to. I will double-check that. It’s a long trip. Let’s just say that. I mean, from Portland to Hawaii on an airplane is about five hours, and a jet will fly at, you know, what, 450 miles an hour or so, 400 miles an hour? So, you know, do the math. It’s a long journey. And he’s doing this on the water in a 1990 sailboat. So think about that. Granted, boats are a lot like planes. They’ll last for a very long time. But he’s had some issues along the way. He’s had to fix some things along the way. He’s learned some things along the way. The other thing about this story that you have to realize is he knew nothing about sailing and or social media prior to this journey. So he was not a big social media person and understood how all that worked. And he didn’t know how to sail. prior to this adventure so he literally buckled down and learned everything he possibly could in the past year saved as much money as he could liquidated a lot of things again lived on beans and rice to be able to make this journey happen in the first place and you can follow him it’s at sailing underscore with underscore phoenix but if you just google sailing with phoenix you’ll find all sorts of articles and you’ll see his handle there you can click on it and follow him on all the different social media platforms that are out there. And all I can say is, and this is the other reason why I wanted to talk about him, especially on health and wellness. He has, and I’m sure he has some bad days, and maybe he doesn’t show when he’s in a bad mood on camera, but I will say this. Don’t know what his spiritual background or anything along those lines are, but this kid, I call him a kid because he’s 29 years of age, this kid has the most positive attitude of probably anybody I’ve ever seen do anything along these lines, where it’s not like he’s always in a great mood, but you just don’t see him being grouchy and negative and woe is me and all of that. That’s not at all what this is. It’s him and his cat journeying across the Pacific Ocean all the way to… And it’s a great uplifting story. I don’t know how else to say it. For health and wellness, sometimes we think, geez, you know, my neck hurts or my back hurts or this hurts or that hurts. And you watch something along these lines and it’s like, yeah, quit your whining at the end of the day. So anyways, watch him if you can. Watch him through this journey. Veteran Windows and Doors coming up next, Dave. Bancroft, who wants to help you with all of your window and door needs. 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Listen online, klzradio.com. Back to Rush to Reason.
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And we are back, Rush to Reason, Denver’s Afternoon Rush, KLZ 560. Welcome, Health and Wellness Wednesday. Our guest now, Shanisty Ireland, joining us. Shanisty, welcome back. How are you?
SPEAKER 05 :
Thanks for having me on, John. I’m doing well.
SPEAKER 13 :
Always a joy. You are a food and lifestyle influencer. Before we get going, let folks know what you do. You’ve got a website and other social media things that you do where folks can find you. Let them know about that before we get going.
SPEAKER 05 :
Yeah, so my blog is called shesbecomingdomestic.com. I’ve been doing this for a long time. I’m a former television news anchor. I left the industry when I started having kids. Now I have five of them, so I’ve really racked them up in the home department. And so now that’s basically what I do. I share on my blog. I share on my social media, which is just at ShaniceDIreland.com. YouTube, Instagram, TikTok, just recipes and entertainment hacks and just all things parenting and really just all things entertaining for the different seasons.
SPEAKER 13 :
Well, A, thank you for doing that because I know you’re a big help to a lot of families, moms and so on in that particular area. I mean, again, I know exactly what that’s like and giving people different tips and tricks to where they can make better choices, make life a little easier, eat a little better as far as all that goes as well. Fabulous. And you help them save money. At the same time, May, which I should have known, May is National Barbecue Month. It’s the kind of kickoff of the season, Shanisty, as you know. There’s everything from high school graduations, college graduations. There’s the beginning of summer with Memorial Day. And I know it’s not really the beginning of summer per se because that doesn’t happen a little later until June. But let’s face it, Shanisty, that’s kind of, at least here in America, that’s sort of our weekend of, OK, summer’s here.
SPEAKER 05 :
Yeah, 100%. I mean, we already have block parties planned in our neighborhood. And for all intents and purposes, it is the beginning of summer. At least where we live, that’s when the pools are opening up, schools out, kids are ready to just party. And honestly, that’s when people come out of hibernation. True. I joke. I feel like sometimes I don’t see my neighbors for several months, and then I’m like, oh, yeah, I remember you, you know? Come on over. Let’s have a barbecue or let’s have a cookout. I love that the month of May is National Barbecue Month because it really is just a great way to kind of get everything prepared for the summer. So if you’re like me and you’re, you know, wherever you barbecue or wherever you grill, it’s kind of been sitting for a while. So you need to make sure that you’re getting it nice and cleaned up and prepared. And go ahead and start planning that gathering now because there’s plenty of things that you can do ahead of time to So it’s not so much stress when your gathering actually happens.
SPEAKER 13 :
You know, you bring up a great point, something I hadn’t thought about. And I, for one, did some of what you talked about this past weekend. I am one of those where I do some barbecuing, but I smoke a lot of meats and things like that. And I do some of that during the winter as well. This last winter, I’ll just tell you, Shanicee, Didn’t do much of it. So my smoker had sat for a while. So to your point, got everything all out, cleaned up, ready to go, geared up, smoked a little bit over the weekend as well, kind of getting things, you know, ready to go to your point. And that’s something else, folks, you could think about doing is, you know, if you haven’t done anything for a while, you know, throw some hot dogs or burgers or something on and kind of get things fired up before you actually have that big event where, you know, everything is on the line. I guess you could say, Shanice, you know, go ahead and get a few things done on the front side and on a smaller scale just to make sure you’re ready for that big day.
SPEAKER 05 :
Yeah, absolutely. And then even getting inching closer to the actual gathering. John, I love just preparing as much stuff as I can ahead of time as possible, even if that means making the macaroni and cheese casserole a week ahead of time and freezing it, or even having the coleslaw prepped ahead of time. And, you know, anyone who barbecues or grills or does smoked meats knows that, you know, preparing that meat ahead of time at least 24 hours ahead of when you’re going to actually be preparing it is really key. So be thinking about some of those dry rubs or those marinades you’re going to be wanting to put on there and get creative with it. I mean, you can go sweet, spicy, tangy. There’s mustard-based marinades. You don’t have to go with just the traditional barbecue. And I think people like to have a little variety. You could almost have like a DIY, you know, taste test. where people can use different marinades for their meat and make it really creative.
SPEAKER 13 :
That’s right. In fact, some of the trends today, Shanice, to your point, are you get kind of your base meat done and instead of doing a quote-unquote wet barbecue, barbecue sauce and all of that, give your folks a variety to where they can put some of their own quote-unquote spices, sauces on. I am one of those personally where I’m not a super huge, how should I say this, I don’t want them so sticky that, you know, the juices are all just kind of flowing off onto my fingers. And I know people like that. Some people like it so juicy that, you know, the sauce is falling off, if you would. I’m not that guy. In fact, there’s some dry rubs and things, Shanisty, that I like, and sometimes just as well as I do, you know, some of them being super saturated in barbecue sauce. So there’s ways to do that to where you can make it, how should I say this, Shanisty, you can make that particular end of it really fit anybody that shows up.
SPEAKER 05 :
Yeah, for sure. You know, I actually saw a trend on, I don’t know if it’s Pinterest or TikTok or something, but there’s different combos now with coffee and chili powder and maple and bourbon. And there’s so many different flavors. But to your point with the mess, I think it’s very important you don’t wear white to these things. That’s right. That even goes for the T-shirt. And think of your guests. Prepare the wet naps. Have even bibs. I mean, honestly, I’m not opposed to, you know, grown men putting the bibs on if it’s going to be getting really messy. But be thinking of your guests ahead of time. If it is going to get messy, you know, just having those little… Little tiny things will just kind of elevate your party a little bit.
SPEAKER 13 :
That’s a great point. Okay. I also know, and we’ve talked about them a lot, I’ve interviewed actually the owners of Southern Recipe Small Batch. They’ve got great pork rinds, which for a lot of people where you’re actually doing… some smoking, or you’re doing that macaroni and cheese, by the way, as you were talking about, Shanna, see that casserole, which, by the way, a lot of folks will smoke. I do. I smoke that macaroni and cheese. And some of the toppings that you could use, literally the Southern Recipe small batch, some of those pork rinds, actually all the different flavors and things they have, some of the things we’re talking about with toppings and crusts and so on work really well.
SPEAKER 05 :
Yeah, they’re really bold. It adds a nice little twist, a little crunch to it. And if people are a little freaked out by it, just keep it on the side. You know, you can have some crushed up pork rinds on the side. And also, John, I love just having them out and about for any kind of dips. You know, I think that pork rinds really fit in well with a barbecue. I think they have a good place for it in a barbecue. And as you mentioned, they’re just bold flavor. And what I love about them is they have collagen and they’re packed with protein and they’re low carb. So if anyone coming to your party is on the keto diet or just trying to count their carbs, it’s a really great alternative to a potato chip.
SPEAKER 13 :
All right, now, something else that I know we’ve talked about a lot in the past, and I keep these on hand for all sorts of different occasions and things that may come up, that’s the Rayburn’s sandwiches. And that’s really, I think, Shanice, yes, you can use them in this particular setting or if there’s somebody there that maybe they’re not really into the particular dish that you’ve prepared, or the kids maybe, for example, maybe they don’t want that. But the Rayburn’s sandwiches come in really handy. And the other nice thing about the sandwiches is as you go through the summer with kids, Kids in general, you’re looking for a quick snack or even a quick meal at times where you’ve got kids running around doing all sorts of other activities. Those particular sandwiches are dynamite.
SPEAKER 05 :
extremely satisfying, extremely easy. You can just pop them in your microwave for 90 seconds, but if you’re going to be throwing them on the grill, it really doesn’t take long to get those fired up. And Rayburn’s even has a barbecue pulled pork sandwich flavor. So that just kind of gives you the down-home barbecue feel right there if you want to be a little lazy with it. And if you just want to throw those on, no one’s going to judge because they’re zesty and sweet, and they really are delicious.
SPEAKER 13 :
Well, and for some events, you know, again, a lot of people, they like to have a variety, or maybe you want to bring something, but you’re not going to be, you know, the main cook at that particular event. There’s all sorts of things between the pork rinds themselves, Shanna, Steve, from Southern Recipe Small Batch. Between them and the Rayburns both, you know what, you could bring both of those as your dishes if you’d like to, to kind of help out that particular host, and nobody would mind that at all.
SPEAKER 05 :
Absolutely. And I love that you bring up that point. I always tell folks when I do segments, you know, it is no longer cliche to ask your guests to bring something. It does not have to be anything homemade from grandma’s recipe vault. It could be something as easy as you mentioned as the pork rinds or the sandwiches. And I think that your guests want to bring something. They are so thankful that you are opening up your space. You’re taking the time to do it, and they want to bring something. So don’t be afraid to be specific with it and give people actual items to bring or just say, hey, bring a bag of chips or, you know, a six-pack of Diet Coke or whatever it may be. Right, exactly. So you can get pretty creative with it.
SPEAKER 13 :
No, that is a great idea. And for those of you listening, there’s all sorts of events as we’re talking. We start off here in May, but it’ll run all the way through, in a lot of cases, Shanisty through the end of October with ball games and tailgating and things like that. But this kind of, to your point, is our big kickoff. Everybody’s getting things rolled up, rolled out, I should say. And it’s that time of the year where these things will start to happen. And again, for all of you listening, most of all, be fun. Have a lot of fun. Enjoy yourself. I guess, Shanice, the main thing I would say is don’t overthink this. Just have a good time.
SPEAKER 05 :
Yes, yes. Do not overthink it because it’ll be so stressful and you won’t be able to enjoy it yourself. That’s the whole point. You want to be able to enjoy the party as well. You know, I mean, have plenty of food, have plenty of drinks, have some activities planned, but don’t overthink it. It can be very simple. And honestly, when it comes down to it, people are just happy to be together. It’s a great time of year to do it.
SPEAKER 13 :
You are 100% correct. All right. How do folks find you if they want to follow you?
SPEAKER 05 :
Head over to Instagram. It’s just at Shanisty Ireland. I also have a YouTube channel and TikTok. And then my blog is She’s Becoming Domestic dot com.
SPEAKER 13 :
Awesome. Shanisty, as always, you’re welcome anytime. And I appreciate your time that you spend with us.
SPEAKER 05 :
Thank you so much. Have a great day.
SPEAKER 13 :
We’ll do it. Have a great rest of your day as well. Ridgeline Auto Brokers coming up next. If you’re looking for a new used car, and in some cases you may be looking for something to haul your trailer with this summer. You may be looking to do some camping. Maybe you want a little different rig to go do that in. Maybe you’re looking for an off-road vehicle. You name it, Ridgeline Auto Brokers can help you with all of that. And if there’s something they don’t have in inventory, they’ll do their very best to find that for you as well. RidgelineAutoBrokers.com.
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SPEAKER 13 :
All right, we are back. Rush to Reason, Denver’s Afternoon Rush, KLZ 560. We had a couple of recipes, too, that I apologize. I could have squeezed in there with Shanicey, but I did not. We will have those, though, in our show notes, where if you’d like to know what those are, you are welcome to have those. We’ll get those up here a little bit later this evening. Dr. Julie Gatz is joining us now, though. Dr. Julie, welcome back. How are you?
SPEAKER 04 :
I’m good, thank you. Nice to be here.
SPEAKER 13 :
Always a joy having you, and we’re going to talk about something today that I even promote, and it’s something that you and I, I think, maybe talked about this one time in the past, but it’s been a long, long time ago, and the reality is that I don’t care who you are, I don’t care how fancy you think you are, I don’t care how prim and proper you think you are, everybody at times gets gas, correct? That’s correct. Not the kind that goes in your car, by the way.
SPEAKER 04 :
That’s right.
SPEAKER 13 :
All right.
SPEAKER 04 :
So you don’t need a license for.
SPEAKER 13 :
No. Yeah. You don’t need a license for either. Yeah. Good point. OK. So point being, it is something that’s very common. Some people never want to admit that that actually happens, but we all know that it actually does. And I don’t care again. Every walk of life, Dr. Julie, if there’s one equalizer, it’s something along those lines. Now, on a very serious note, in some cases, some people can end up with more than others. Some people can get very, very painful, you know, gas and bloating and things along those lines. It’s something that, you know, we all kind of laugh about at times, but there’s times where it’s really not a laughing matter. Am I correct?
SPEAKER 04 :
That’s correct. Yes. You know, one of the things that occurs is it is very, very common, but sometimes In all reality, it’s not normal to have gas. I mean, occasionally here and there, but what it really means is your body isn’t breaking down the food that you just ate, or there’s some other reason that you’re having it, maybe even if it’s something that’s gone off as far as bacterial and it’s old or whatever. But as a general rule, a normal system doesn’t usually experience too much gas.
SPEAKER 13 :
Okay, so explain that. When you say normal systems, I think there’s a lot of people that are listening that are thinking, well, wait a minute, you know, this is one of those things where, you know, I’ve kind of either, you know, struggled with that, you know, my whole life. And, you know, I’ve tried to do everything different. I’ve tried to eat all sorts of different things, which we’ll get into some of that as well. But in some cases, I think there’s people out there thinking, Dr. Julie, that, you know, it’s just normal for me and it’s just the way I am.
SPEAKER 04 :
No, it’s common, but it’s not normal. And it may be something that you’re used to. Maybe it even runs in your family. And maybe you’ve had it since you’ve been a kid. But when you’re experiencing odorful gas, smelly gas, excessive… It’s just like burping all the time. It’s just like having indigestion and heartburn and feeling bloated. It is a symptom that simply means you are no longer efficiently digesting your food. So all I’m looking for is efficiency.
SPEAKER 13 :
Okay, so dumb question on my part, and I think by now I should know this as many interviews as I’ve done here on these Health and Wellness Wednesdays over a decade. You’d think I would know some of this by now, but does the gas itself just come from food? Is it certain individuals that can process things differently, and it comes from that? Is it in our stomach? Is it in our intestines? Explain all of that, if you would.
SPEAKER 04 :
Okay, so when you eat food, you send signals down to the digestive system that says, okay, secrete enzymes. Let’s start breaking down whatever it is that you’re eating. So you secrete different enzymes from the pancreas, and when your food gets to the small intestine, it gets absorbed. The nutrition gets broken down, and it goes into the bloodstream. The bloodstream carries all those nutrients to the rest of the body. This is how we survive. When you’re eating something that, let’s say, maybe you have a food sensitivity, maybe you’ve eaten too much of it, maybe it actually, you know, it’s gone off and, you know, it’s toxic to you. That’s when the body says, ah, you know what, we aren’t able to break this food down. So it does what it can to try to get rid of it, which can be gas and burping and indigestion and, you know, constipation and diarrhea and whatever it may be. None of those are normal. They’re common, but they’re not normal to experience.
SPEAKER 13 :
So, okay, a couple of questions. When we experience that, do we then sort of, you know, pardon the pun, but back up and look at what we ate and what may have caused that? Is there treatments for, in other words, how do we eliminate this moving forward?
SPEAKER 04 :
Yes. So, you know, one, you do want to isolate. You know, maybe somebody has, let’s just pick on dairy. It’s an easy one to make fun of. Let’s just say you’re eating a lot of dairy and cheese and yogurt and ice cream and whatever it may be, and you’re gassy. So eliminate it for a week and see how you do. If you’re less gassy, well, there’s your answer. But in the meantime, I’ve noticed over 34 years of being a doctor that generally everyone has something going on that’s not optimal with their digestion. So we on this planet now with our food that’s not as great as it was and you know, our soil and all the different things that we’re using to grow, you know, and get rid of bugs and all the pesticides. The fact is we’re lacking digestive enzymes, the ability to make them. So a lot of people have all these symptoms and they think it’s normal. Even dark circles under the eyes and can’t sleep at night and skin problems and, you know, high blood sugar. a lot of it stems, or I would say most, 90% of it stems from the digestive system. So that’s why I put so much importance on it, because once you correct digestion, you get rid of these symptoms, whatever it takes to figure it out, that’s where you’re actually going to regain your health.
SPEAKER 13 :
Well, and we know, and it’s becoming more and more common all the time, that what we’re talking about is, of course, gut health. And we all know that the, well, we should know by now because it’s very popular, that the better our gut is, the better everything else is. And it’s sort of like, you know, I learned a long time ago, Dr. Julie, also that, you know, oral care, you know, your dental hygiene and what’s going on inside of your mouth because of all the bacteria and things that are there has a lot to do with our overall health as well. So between, you know, and it all applies, what’s going into our mouth that then ends up into our stomach or our gut. gut has a lot to do with our overall health, correct?
SPEAKER 04 :
Absolutely. And that’s where it starts. I mean, you know, it starts with whatever you, you know, deciding to eat and put into your body. But, you know, the mouth for sure is indicative of, you know, what foods you’re eating, how do you handle them, how do you break them down. And, you know, some people are just lucky as heck that never had a cavity in their life. And, you know, maybe they don’t have the best diet. So there is some You know, predisposition to just having great teeth.
SPEAKER 13 :
Got it. Okay. Now, when it comes to some of the foods, and I mean, I think, you know, there’s the old, you know, even the little jingle, you know, beans, beans, a miracle fruit. You know, the more you eat, and I won’t have to go through the rest of that, but you get what I’m saying. I think we all know that there are, you know, particular foods that are more prone. to cause gas versus others, although to your point earlier, in some cases with some people, it could be simply you just had an ice cream cone or had a glass of milk and you’ve got that. So I know it’s different for each person, but are there certain foods that are more gassy, it’s more driven to have gas than anything else?
SPEAKER 04 :
Yes. And it’s because they have a cell wall in the case of beans, you know, in this country, you know, we have some people who are vegan, but it’s not, you know, the prevalent way of eating here. So a lot of people are getting beans from cans and cooking them that way. And quite frankly, the right way to process a bean is to get the actual beans from the bag, you know, soak it for at least 24 hours. And what that does is it helps to break down the cell wall so that we can actually, uh, break it down and and utilize the nutrition from the beans so we’ve got you know countries that know this and this is what they do to prepare their food all the time and you know in america we don’t necessarily take that sort of time as a general population to uh handle that so beans in general have a cell wall that are very hard for us to break down which is why we get gassy after eating them so it’s really not the bean itself it’s the outside of the bean
SPEAKER 13 :
That’s right. You know what? I just learned something I did not know that. I thought it was just the whole combination of what it is. I didn’t realize that it was the actual wall of that that was causing that. Learned something.
SPEAKER 1 :
Yes, good.
SPEAKER 13 :
Very interesting.
SPEAKER 06 :
I like that.
SPEAKER 13 :
Okay, so continue on. And I know for each person, and this is something where I think for a lot of you, my recommendation, Dr. Julie, I’m not you, I’m not a doctor, so I don’t want to steal any of your thunder, but keeping a food diary and, okay, I ate X, and this is how I felt afterwards, and this is how much gas and bloating I had afterwards. Well, you know, maybe rethink that.
SPEAKER 04 :
Yeah, exactly. And, you know, I do this with patients constantly where, You know, they’re doing great. They’re doing great. They’re doing great. And then they’re like, wow, I was really gassy and I had a stomachache. And, you know, it doesn’t just happen for no reason. So I sit down and, you know, ask them what they’ve eaten. And, you know, it could be in the past 72 hours. It’s usually sooner than that. But, you know, once we get to the root of it, it’s always there. Always. They’ve made a mistake they weren’t aware of or, you know, whatever it may be, some spice or something that they aren’t supposed to have. And and we’ll figure it out that way. So. You know, the digestive enzyme lack of has really given us problems, and the lack of nutrients in our food then keeps us from being able to make the digestive enzymes that we should be making to break down this food and get more nutrition. So it’s a bit of a catch-22.
SPEAKER 13 :
Gotcha. Okay, another dumb question on my part, and it’s in my notes here, but another one where I don’t know the answer. Why do certain vegetables, we’re all told, you know, eat more veggies, eat more veggies, eat more veggies, it’s all good for you. Well, why do some of them make you more gassy than the others then?
SPEAKER 04 :
I think also because we don’t have the enzymes to break them down, but some people are more prone to react to cabbage and to broccoli and to the cruciferous type vegetables. Even people who eat a lot of salads, salads are complicated. And if your digestive system is working wonderfully, great, have salads. But then there’s a lot of people who consume a major amount of salads. They aren’t losing weight. They don’t have the energy. They aren’t feeling so great. And it’s because it’s too complicated on the digestive system that’s not working properly.
SPEAKER 13 :
Okay.
SPEAKER 04 :
So my recommendation is always heavy protein cooked. So eggs and fish and chicken would be the first, you know, suggestion. And then have some, any way you want to do it, cook your vegetables green preferably. And squash is always good and easy to break down.
SPEAKER 13 :
Oh, yeah, you know what? I hadn’t thought about it. It definitely is. Now, one thing that I want to make sure we get added in here, I know we’re going to get to at some point, but I might as well throw it out there right now, and it’s something that I use on a very, very routine basis, and I hope a lot of you out there listening do, but that’s the product Absorbade. Talk about that for a moment, how that works, and how that does help in a lot of these areas as well, Dr. Julie.
SPEAKER 04 :
Great. Absorbade is a digestive enzyme. It’s all vegan, and I’ve used it for years with my patients, and it’s You can take it to break down a meal. So let’s just say you’re super healthy and you want to maintain it. Then take a high-quality digestive enzyme. The Absorbate is the one that I just love. And you take it with each meal. It just aids in chopping up that food and getting and squeezing the most nutrients you can from every meal, which is the whole goal of eating. So you can take it if you’re gassy, if you have a stomachache, if you have heartburn, if you are traveling and you’re all swollen, you can take it at night on an empty stomach and it actually helps to break down toxins, poisons, and helps with inflammation. So it’s really kind of a no-brainer. A lot of my patients give it to their dogs. A lot of them give them to their kids and their elderly. I have a bowl on my countertop and Every time I eat, I grab some absorbate, and it’s just sort of my insurance on let’s get the most from the meal I just prepared.
SPEAKER 13 :
And I say this a lot, and for some of you listening, where you may travel a lot to Dr. Julie’s point, where that difference in elevation and especially flying, but even driving into our mountains and things along those lines, you could notice some of these things. And I keep them with me traveling, especially Dr. Julie at all times. And there will be times where, you know, you just get sat down on the plane and I go ahead and just have one or two just to have because of everything you’re talking about, because they do work.
SPEAKER 04 :
Yeah, I mean, I’m so surprised. I throw it in my purse. It’s always there. I’m so surprised constantly that. you know, family members or patients or whatever, they’re like, oh my gosh, and I took the absorbate and this happened. I’m like, I know. It’s sort of, I think it’s one of the most important things a person can take because it’s going to aid in breaking down those meals. And I think it’s better than even taking a multivitamin because multivitamins are in the food. So let’s get that into our body rather than trying to take it synthetically.
SPEAKER 13 :
Agree. All right. One thing we should mention, how do we get that?
SPEAKER 04 :
So you can go to the website, which is naturesources.com, and you can read about the Absorb-Aid. There’s something called Absorb-Aid Platinum, which is it on steroids. And you can get some free samples off the website or 20% off your first order. Also, you can call the 1-800 number, use the code RADIO. They’ll send you free samples or 20% off as well. And that number is 1-800- 827-7656.
SPEAKER 13 :
And I’m putting all this in our show notes. It’s in a lot of our past episodes as well. But for those of you listening, please. And again, I am not paid to say this, by the way. Dr. Julie doesn’t send me these things on a routine basis. I buy my own. I use my own. I believe in it enough to where I do that, Dr. Julie. I would think that for anybody listening, that alone would say… enough. I’m not getting these things. I’m not being paid to say anything. That’s not how this works. It’s not a paid sponsorship or anything along those lines. I literally buy it, use it. My wife does as well because it works.
SPEAKER 04 :
Yeah. I mean, I’ve used a lot of digestive enzymes over the years and, you know, this is as best as I could find, which I love being able to talk about it because I believe in it so strongly that This is pleasurable for me.
SPEAKER 13 :
Okay, going back to the food end of things, and I even noticed in my notes that there’s even some drinks and soft drinks and things like that that can also be the cause of excess gas. And that’s something I don’t know that you and I have ever talked about. Talk about that for a moment.
SPEAKER 04 :
Well, carbonation itself, all right, nobody likes when I say this, but I’m going to say it anyhow because it’s just I can’t help myself. Coffee, tea, and soda pop or anything with carbonation changes how you actually absorb nutrition. So people that have super tight muscles or they can’t sleep at night or they’ve got restless legs or their neck and shoulders are always tight and they can’t get any relief, pretty much behind that is coffee, tea, or some form of carbonation. So what it does is instead of, like, putting a piece of steak in a glass of vinegar and leaving it overnight, in the morning that vinegar is going to look cloudy, the steak’s going to look all chowed up, and that’s how your digestion system should be. If you put steak in a soapy water… and watch it overnight, it looks like steak and soapy water the next morning. So that’s what the coffee, teas, and carbonation do to your digestive system. So people cannot get nutrients in properly when they’re consuming those frequently.
SPEAKER 13 :
I had a question that came in on the text line going back to the whole bean thing, talking about soaked beans versus non-soaked. Does any of that make any difference in relation to what you were talking about in relation to why they cause gas?
SPEAKER 04 :
Yes, the non-soaked will be harder to break down because you didn’t break down the cell wall by soaking them for the 24 hours or more. And a lot of times they’ll put some vinegar in that water of soaking beans just to help aid in breaking things down.
SPEAKER 13 :
Got it. And again, somebody asked, what’s the name of that digestive enzyme? It’s called AbsorbAid. And again, you can get that at Nature’s Sources. There’s two S’s in there, so don’t just put one S in. It’s Nature’s Sources.com. or you can use that 1-800 number. I’ll have that up in our show notes as well, 800-827-7656. So, yeah, that’s the answer to both of those. Okay, any other foods that you just automatically, Dr. Julie, know that, you know, for the majority of people, this is going to cause bloating and gas, so just stay away from it? Or does it really come down to each individual person?
SPEAKER 04 :
Well, as a general rule, also nuts are hard. When people actually buy whole raw nuts and then soak them overnight, it aids in releasing their natural enzymes so that they are much more available to our digestive system. And what I do find is people who are eating toasted and roasted and salted and, you know, all the different types of nuts that are absolutely delicious, those are tough on digestive systems as well. So, you know, it’s just when I’m trying to correct anybody, which I, you know, take digestion first, There is no salad. There’s no nuts. There’s no coffee, tea, and pop. I give them lots of good food, but we knock out anything that’s going to irritate them.
SPEAKER 13 :
Okay, last but not least. This is one I don’t know that we’ve talked much about this one in the past. Sorbitol. Talk about that.
SPEAKER 04 :
Sorbitol is just simply a corn sugar. So, you know, I’d much rather have people eating white sugar at that point or honey or sweetened things with dates or whatever. you know, it’s just, it’s a junk sort of sweetener that’s been allowed in our diets for a long time, and hopefully that’s not going to be going on for too much longer.
SPEAKER 13 :
But it’s in all sorts of things like even sugar-free candies and gum and so on, correct?
SPEAKER 04 :
Yeah, it sure is, and you know, it’s just, it’s a junk thing, it’s toxic to the system, it’s hard to break down, there’s, you know, there’s no real nutritional benefit, and I And it’s sort of been slid in over the years.
SPEAKER 13 :
And it came from where? Just the chemical end of things that we as a country decided to do?
SPEAKER 04 :
Exactly. So, yeah, it’s usually a corn base. And, you know, corn is hard on people in the first place. That’s why, you know, you see it whole on the days you’re eating corn on the cob. So it’s just it’s a hard food for us to break down. It’s tough on our digestive system.
SPEAKER 13 :
As I’m reading this, which I had never looked up, I guess I should have, one of the key aspects of sorbitol is it’s a laxative. It’s used as a laxative to treat constipation by drawing water into the colon.
SPEAKER 06 :
There you go.
SPEAKER 13 :
I think that says enough right there in and of itself. And yet people are eating that in candies and gum and all sorts of other things and wonder, why do I feel the way I do?
SPEAKER 03 :
That’s right. Yeah. So, I mean, you know, when you start reading the labels, which I know people are doing a heck of a lot more.
SPEAKER 04 :
Right. You know, the bioengineered food I found on a couple of things that, you know, haphazardly I’ll grab and eat. And I’m like, oh, wow. Yeah. They’ve changed that one for me. So it goes right in the gut. Great point. No, don’t eat it.
SPEAKER 13 :
All right. Well, let’s close things out. How do folks find you, Dr. Julie?
SPEAKER 04 :
So I have an Instagram, which is DrJulieHealthyVibes. And the Nature’s Sources website is also data on there with me. But anyone can figure out. And if you have any questions, you can certainly get a hold of me through the Instagram.
SPEAKER 13 :
Awesome. Dr. Julie, as always, you’re welcome anytime. Always learn something when you’re on.
SPEAKER 04 :
Thank you. Me too. I so love it.
SPEAKER 13 :
Well, I appreciate you very much. Thank you for taking time out of your day for us.
SPEAKER 04 :
You too. Thanks.
SPEAKER 13 :
All right. Take care. Have a great night. She’s so kind to us, by the way. Anytime I’ve ever asked for her to be on, I get an automatic yes back. I’m not exaggerating. I don’t think there’s ever been a time that she’s ever denied coming on our program, which I’m very, very thankful for. I’ve learned a lot from her over the years. Dr. Scott Faulkner coming up next. And again, speaking of doctors, when you want somebody that’s on your side that thinks literally the same way we do, not just with this hour on health and wellness, but on our hour we have with Dr. Kelly as well. Scott is your guy. 303-663-6990.
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SPEAKER 08 :
Suck it up, Buttercup. Back to Rush to Reason.
SPEAKER 13 :
All right, one last little, probably it’s more of a public service announcement. Joe sent me this. We’ve talked about this maybe briefly in the past, but since there’s more and more of these out there, and you’re seeing them in all sorts of different places now where you get takeout food in the black plastic containers and have a clear lid to go with them, which they’re really great, by the way. I like them. It’s easy to store stuff. It’s like you’re already getting sent out of the restaurant with some Tupperware. Let’s just say it that way. The thing, though, that you have to be careful of is do not reheat the food in those black containers. Actually, shouldn’t reheat in a plastic container, period. But those black ones especially, they have got… and some toxins in them that when you microwave that particular container, it’s very likely, it’s highly likely that those same toxins will end up inside of the food you’re now going to eat that you reheated. So if there’s any of you listening, you want to spread that around. Maybe you’ve got family members, kids, whatever, and you kind of get, frankly, you get in a big hurry. It comes in a container. You think, I’ll just throw it in the microwave really quick, heat it up, and eat out of it really quick. Truthfully, I think we’ve all done it. I have. Before I knew this, I’ve done that. And reality is you shouldn’t. It is highly toxic. It can make that food very dangerous to eat, and you just shouldn’t do it. In fact, best thing to do if you’re really in a hurry, have a stack of paper plates that you get at Walmart or Sam’s or Costco or whatever. Throw your food on a paper plate if you want to be really fast and quick and easy. Go ahead and heat that up in the microwave. If you want to eat off the paper plate, you’re much better off doing it that way than you are trying to eat out of that plastic container or, frankly, any plastic container. But specifically, those black plastic ones are very toxic. So please, please, please do not do that at all. That’s our little PSA for health and wellness today. Two more hours coming your way. Rush to Reason, Denver’s Afternoon Rush, KLZ 560.
SPEAKER 1 :
Thank you. I’m a rich guy.
