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The transcript discusses several intertwined points about the FDA's funding, information sources, and a personal health journey. It states that the FDA gets 47% of its funding from the pharmaceutical industry, and that this information was released only after a rumor claimed 50% of their funding came from big pharma. The speaker notes, “the people that you’re supposed to be making rules and regulations for are the same people that are paying you money,” describing this as a conflict of interest and urging readers to consider the implication of funding influencing regulatory decisions. The speaker then shifts to their personal experience with health issues and the challenge of finding valid information that isn’t paid for by big pharma. They share a statistic attributed to women with similar issues: “85 to ninety percent of the women who experience the same issues that I experience notice changes in their symptoms or alleviation completely from their symptoms simply by changing their diet, namely going gluten free.” Although the speaker says they personally are not inclined to adopt gluten-free changes, they are cutting out refined carbs and sugars from their diet and report progress: “I've been on this diet for two days now, and I already feel a ton different.” This personal anecdote is presented in the context of comparing diet-driven symptom changes to pharmaceutical influence. The speaker mentions ongoing changes to their living space and routines as part of their broader stance. They say, “we're putting up our squat rack again in our home gym,” signaling a strengthening or lifestyle shift. They also report, “we did get some egg laying birds,” suggesting new household activities. Throughout, there is a reiterated sentiment directed at big pharma: “basically saying a big to big pharma,” underscoring their stance against pharmaceutical influence. Finally, the speaker emphasizes the surprising nature of the 47% funding figure and reiterates, “I still can't believe it's 47% of their funding, and they think that's okay.” They invite audience engagement, closing with, “as always, I look forward to hearing your thoughts about all of this down below.”

In Italy, having a coffee is an energizing thing to do. But in America, it is actually something that is gonna spike your blood sugar more than likely and cause you to be tired. Now the reason is, obviously, American coffee culture is loaded with sugar. Most coffees, the most popular coffees in America, like a caramel macchiato or frappuccinos, are loaded with diabetic amounts of sugar. Here in Italy, you couldn't find that if you wanted, unless you, of course, pulled up to Starbucks, which is an American owned coffee company. In Italy, you have espresso or you have cappuccino. You don't even have a latte, which has a lot of natural sugars from milk. So Italian coffee culture, thumbs up. And American coffee culture, like a lot of our food culture, thumbs down.

Hybridized wheat is claimed to be a factor in skin diseases, irritable bowel syndrome, Crohn's disease, colitis, gastritis, and sinus and respiratory problems. The reason is that it created a complex gluten structure that is hard for the body to break down, causing an allergic reaction. Eating wheat in moderation may not cause problems for healthy individuals. However, overconsumption of wheat or pre-existing health conditions can exacerbate the issue.

There's something different about the wheat and grains in Italy and Europe. An Italian pasta maker said they produce significantly less pasta in a day compared to large US producers, emphasizing quality differences. Glyphosate is more regulated in the European Union. France exemplifies this with the French paradox: despite a diet rich in saturated fats from butter, cheese, and bread, the French are often leaner than their neighbors. This suggests that saturated fats may not be as detrimental as commonly believed. The quality of food in France and certain Italian provinces likely plays a role. The quality of ingredients probably matters.

Speaker 0: You have to have stomach acid in order for the human body to digest proteins. In fact, that's the basis of foodborne allergies. And you eat whether it's milk protein or plant protein or animal protein. The stomach has to be acidic in order to break down that protein into amino acids.

But eating a bowl of pasta and a basket of bread here, and you just feel like you wanna go to sleep and you're in a bad mood. I think folic acid is being targeted here as the root cause of metabolic dysfunction in America. When you look at breads and pastas, the bigger issue that I see, and when you compare it to the foods you eat in Europe, is the ultra processed nature of the foods. The resources, the nutrients are almost largely uninterrupted and the food we're consuming from the grocery store here in The US has been already pre made and pre fabricated in such a way that it stimulates a huge glucose response. Insulin resistance is the key, the root cause of all the weight issues and metabolic dysfunction we see in The US.

Gluten is compared to glue because it acts as a binding agent. It can cause mucus build-up in various parts of the body, leading to sinusitis, arthritis, and bronchitis. The speaker suggests fasting for three days with only water to cleanse the body when mucus is present. They recommend starting with a fruit fast before gradually eliminating bread, meat, and root vegetables from the diet, as these foods can be difficult to digest.

The speaker discusses concern about potential Teflon exposure in pasta and explains how to determine whether the pasta was produced on Teflon-coated equipment. The key claim is that a large portion of the world's pasta is produced on Teflon-coated machines, and there are simple indicators to tell whether your pasta was made this way, both during production and at the point of purchase. First, the speaker emphasizes a straightforward way to identify pasta not made on Teflon-coated equipment. The presence of the word bronze on the packaging or labeling is highlighted as a strong indicator that the pasta was not produced on Teflon-coated machinery. The speaker notes several examples: one company is using the label "bronze drawn," while others use phrases such as "bronze cut" on the front of their packaging. The consistent takeaway is that when the word bronze appears, it means the pasta was not made on Teflon. Second, the speaker points to texture as a visual and tactile clue. The smoother the pasta, the higher the chance that it was made on Teflon. The speaker contrasts two types of pasta textures side by side: a smooth, glossy finish associated with Teflon-made pasta and a grittier, cloudier appearance associated with bronze-made pasta. The gritty texture is described as having a noticeable roughness, and the pasta with this texture appears slightly cloudy. In contrast, the smooth pasta is said to slide out more easily yet remains smoother itself, implying a difference in surface finish linked to the production method. The overall message combines labeling and sensory cues as practical indicators for consumers. Bronze labeling serves as a direct textual signal that the pasta was not produced on Teflon-coated equipment, while the texture difference—smooth versus gritty and cloudy—offers a secondary, observable cue to distinguish between aluminum bronze processes and Teflon-assisted processes. The speaker suggests that these cues are useful for pasta lovers and encourages sharing this information with others who might be interested, concluding with a call to follow for more tips.

The speaker commonly uses an elimination diet, removing problematic foods for 21-28 days before reintroducing them. They don't administer allergy or food sensitivity tests, believing that healing the gut should allow people to eat those foods again. The speaker notes that dairy is a problem for them, and they can only tolerate a small amount of pasture-raised cheese. They avoid whey protein and dairy, and they wonder if this is due to gut issues, as they have very regular bowel movements, going several times a day after meals.

Speaker 0: Video that I sent you about that dude breaking down exactly what's in flour and why it fucks us up. Do you remember that video? You'll find it. It's the dude with the hat on who's the health expert. He's a young guy, and he does an amazing job of breaking down the difference between our flour and their flour. And you see, you get so upset. You're like, this is so crazy. You guys let them do this to us. Like, yeah, the whole brand in other countries is illegal here. How's that possible? Crazy, man. You would think Why are we putting up with this shit? Why? Why? Yeah. Speaker 1: It's because it's slow poison. Speaker 0: Yeah. It's not like alcohol is like, woah. You you feel it the next day. Like, oh my god. Speaker 1: Pizza is just a slow poison. A slow poison with a poison dough. It weighs you down. But it would this is the case. You down. Speaker 2: Explain to me why I can eat bread in Spain and in I can eat Greece, Italy. No problem. What? I was gluten free in fifteen years. I've been gluten free in Carnival, America. Can't eat it. Speaker 3: That's because in America, what we call bread can't even be considered food in parts of Europe. See here in America, it's not so much the gluten as what we've done to the grain. About two hundred years ago, we started stripping the bran and germ or the fiber and nutrients to make flour shelf stable, also nutritionally dead. Because the nutrients were gone, we enriched it with folic acid, which a large majority of the population can't even metabolize, therefore many people experience fatigue, anxiety, hyperactivity, and inflammation. But then the bread wasn't white, so they bleached it with chlorine gas, and the bread didn't rise enough, so they added a carcinogen called potassium bromate, which has been in several countries like Europe, The UK, and even China. Then we wanted to ramp up production, so we started using glyphosate to dry out the wheat before harvest, causing endocrine disruption and damaging your gut. So now you're bloated, brain fogged, tired, and blamed gluten, but gluten is just the scapegoat. The real issue is ultra processed, chemically altered, bleached, bromated, fake vitamin filled wheat soaked in glyphosate. Speaker 0: This Speaker 3: isn't bread. This is

The most important thing is changing our diet because it's full of starch, sugar, refined oils, additives, pesticides, herbicides, emulsifiers, thickeners, additives, and sweeteners, causing inflammation. Gluten is a huge inflammatory food because of the way we change our wheat production. Dwarf wheat has way more gluten proteins, starch, and sugar, so it's more inflammatory. Heirloom gluten foods like farro, triticale, kemet, emmer wheat, einkorn wheat, and zea wheat may be better if you don't have celiac disease and may not cause the same level of inflammation. Dairy creates congestion, digestive issues, allergies, acne, and generalized inflammation. Sugar is a huge factor by its effect on laying down belly fat. Adipocytes, fat cells, produce cytokines, inflammatory molecules that create inflammation.

Speaker 0 and Speaker 1 discuss practical guidance for maintaining good gut health for the average person. - Stress reduction is the top priority. Calming the system and maintaining a positive outlook helps digestion. Speaker 1 notes that stress from controversy or upsetting news can contribute to digestive problems, and emphasizes decreasing stress as the number one focus. - Get outside and move. Spending time outdoors, hiking, gardening, and simply being in sunlight are important. Outdoor activity is highlighted after stress management. - Nutrition quality and exposure. Eat foods not sprayed with pesticides and not manipulated, as the body may reject artificially altered foods. Speaker 1 explains that the body can reject foods like manipulated grains, citing diarrhea as a sign of the body rejecting foreign or altered components. Introduction of new foods should be gradual, especially for those with sensitive guts. Regenerative farming practices and yogurt are mentioned as beneficial components of a diet, but not as universal products. - Personalization of diet. There is no universal product for everyone because each person’s microbiome is unique. The suitability of foods like fennel or types of yogurt depends on the individual (e.g., diabetics may need lower-sugar yogurt). The speaker emphasizes tailoring choices to the individual rather than selling a one-size-fits-all solution. - Supplements and nutrient monitoring. If not getting enough sunlight due to stress or other factors, vitamin D may be needed, along with vitamin C and zinc. It is advised to check blood levels for nutrients such as zinc, copper, selenium, white blood cell count, liver enzymes, and vitamin D. If depleted, consider supplementation. - Overall lifestyle factors. Regular exercise, proper breathing, and adequate sleep (seven to eight hours) are essential. Fragmented sleep can disrupt the microbiome and is linked to anxiety and other conditions; improving sleep is part of gut health optimization. - Practical stance on products. The speaker rejects selling a specific product, reiterating the belief that individuals are unique and should determine what works for their own bodies rather than relying on a single marketed solution.

Speaker 0 explains that you can lose weight eating pasta and bread in Europe, but in the United States a bowl of pasta and a basket of bread can leave you sleepy and in a bad mood; in Italy, a fat bowl of pasta makes you feel amazing. The reason given is that in 1993 the chemical industry allegedly convinced the federal government that grain supplies needed to be sprayed with folic acid, so all flour, bread, pasta, and cereal became enriched. Enriched foods are described as being sprayed with folic acid. Folic acid is labeled as a man-made chemical produced in a laboratory and not found naturally anywhere on Earth. The speaker emphasizes that folic acid is the most prevalent nutrient in the human diet. The message is not to avoid grains, rice, pasta, cereals, or bread, but to eat non-enriched versions of those foods—the organic versions.

The transcript states that the two most common symptoms of a gluten intolerance are brain fog and bloating, noting that many people experience brain fog and bloating and may think it’s normal or blamed on age. It discusses Emma wheat, describing it as a wild hybrid that led to spelt. Spelt is said to have retained a fairly fragile structure, and when spelt meal is made into sourdough bread, the culturing process in sourdough breaks down that protein or gluten structure even more, resulting in the original structure of the Inkenhorn. The speaker asserts that if someone is celiac, they cannot have even the spelt, but if someone is gluten intolerant or gluten sensitive, they can usually handle the spelt, especially if it’s made into a sourdough bread. A listener comment is referenced: one lady said she doesn’t like sourdough spelt bread, and the speaker responds that she hasn’t tasted a good one, encouraging experimentation and tasting a few. Key points emphasized: - Brain fog and bloating are the two most common gluten intolerance symptoms. - Emma wheat (wild hybrid leading to spelt) is discussed. - Spelt retains a fragile structure; sourdough fermentation breaks down gluten further, restoring more of the einkorn structure. - Celiac individuals cannot have spelt; gluten intolerant or gluten sensitive individuals can usually handle spelt, especially in sourdough form. - Encouragement to explore and taste well-made sourdough spelt bread, rather than dismissing it without trying.

there's so many people that cannot tolerate the lentils and the chickpeas and all that. The chickpeas and the lentils are not what we used to eat. the gluten is manipulated. Corn used to be great. And then at the end, it's not that great. The glyphosate concentrations on chickpeas especially are and and oats are is some of the highest. they're, like, in the top five. Hummus is the worst. It's on my list of no no's. Oh, fava beans. fermented fava beans is, like, a great little secret, especially for Parkinson's patients. But the problem is finding the right fava beans, you know, that, are not modulated.

Teflon has infiltrated the pasta industry, and "big Teflon" doesn't want you to know. Smooth pasta indicates Teflon dies were used in the extrusion process. To avoid Teflon, look for rough-textured pasta, which is bronze drawn. Rough pasta is better quality and holds sauce better. The package should indicate if the pasta is bronze drawn.

Foods labeled "fortified" or "enriched" are sprayed with folic acid. Unless it's organic, white food should be avoided. Even some organic products are fortified or enriched, so look for organic sources that are not. Some people report feeling unwell after eating sandwiches or pizza in the US, but feel fine eating pasta and bread in Italy. This is because the bread in the US contains persal cedar and high amounts of filling gas.

Gluten is an inflammatory protein, though it affects individuals differently. All humans are gluten intolerant to a varying degree. Gluten increases inflammation of the gut and may increase gut permeability.

I put three autoimmune diseases into remission, not to mention a bunch of other health conditions that I was dealing with, and I want to share how I did that. A little disclaimer: I am not a doctor and I have no medical background whatsoever. I was a desperate person who refused to believe I had to be on medication for the rest of my life or endure this pain forever. I did research, studied, and took matters into my own hands. After a lot of trial and error, two years later I am a completely different person, and I’m going to share what I did. It’s going to feel too good to be true or too simple, but I’m telling you right now that the way you eat changes everything. The best way I can describe it and simplify it for others is that humans need to be eating food in their truest form. I view it as the way God put it on the earth is the way it should be eaten. The more processed it is, the more terrible it is for our bodies. So I eliminated all processed food, and if it is processed, it is very minimally processed. A perfect example: I will eat potato chips, but I have to pick up the bag, look at the label, and if it says potatoes, sea salt, avocado oil as the three ingredients, I will eat those because it is very simple ingredients. I’m not going to pick up a bag of Lay’s. Another example: I am not going to buy bread at the store. Bread at the store or any flour is empty calories, bleached, all the nutrients taken out. Instead, I buy whole wheat berries, mill them myself, and make bread from that because that is bread in its truest form. I believe we should be able to eat dairy and gluten, but it all needs to be in its truest form, and when it is, our bodies can handle it. The reason people are sick and cannot eat certain foods is because of the way they are processed or modified. I think the biggest issue with humans and why we’re all so sick is because we are eating all of the wrong things and not getting enough nutrients in our diets. If you eat whole grains in their truest form, dairy in its truest form, lean protein, fruit, vegetables in their truest form, meaning no pesticides, no glyphosate, organic fruits and vegetables. I don’t think all fruits and vegetables have to be organic—only some are sprayed with pesticides, but it’s called the dirty dozen; look into that. As long as we are eating things in their truest form and avoiding processed junk, processed sugar, soda, fast food, we are giving our bodies what it needs to thrive and to heal itself. Not saying this fixes everything—there may be conditions that can’t be fixed by this—but people could be surprised by how many issues would go away if we ate the way we were meant to. If you want, I can share an example of a day of eating. Just say the word. I hope you have a great night and remember you do not have to be sick. Doctors are not taught nutrition in medical school—they are taught to prescribe medication. A lot of us think we have to be on medication for the rest of our lives to feel good, when in reality we just need to eat differently.

The other thing is the postprandial inflammatory response. So eating a meal causes inflammation. It happens in everyone, every meal. It's no there's no avoiding it. Like, to some degree, it happens. And but you can minimize, like, how much of an inflammatory response you're having. So people eating a very high sugar and high fat meal, it really that's the real those are the two real big movers of it. But even if you're just doing a ton of fat without, like, fiber or protein, fat is harsh on the gut. And

Many people in India have bloated stomachs due to their vegetarian diets, which are often high in refined sugars and starches. These sugars and starches feed gut microbes, causing over-fermentation, gas, and bloating, a condition known as SIBO (small intestinal bacterial overgrowth). The recommended solution is to starve these microbes by eliminating refined sugars and starches. Specific examples of starches to avoid include wheat flour, tapioca flour, modified food starch, modified cornstarch, maltodextrin, rice flour, and potato flour.

Doctor Holland and Fasano at Harvard published a study that shows when humans eat wheat, every human that eats wheat, not just the celiacs, but every human that eats wheat gets tears in the inside lining of the gut every time they're going to disease. There’s a barrier between your bloodstream and your intestines called your gut lining, and your gut lining has microscopic holes in it. Over time, if somebody has intestinal inflammation, large holes open up in your gut lining. Some cells turn over very quickly; the inside lining of the gut has a new lining every three to seven days. So you had toast for breakfast, it heals; you have a sandwich for lunch, it heals; pasta for dinner, it heals; croutons on your salad, it heals; a cookie, but it heals day after week, after month, after year, after year, after year, until one day you don’t heal anymore. When you don’t heal, that’s pathogenic intestinal permeability, and these tears can occur and stay torn when you lose tolerance. You don’t heal anymore, whether you’re two years old, 22, or 72, it just depends on when you cross that threshold as to when this happens, but it happens. What can happen now is undigested food particles such as gluten, casein, toxins, bad bacteria, candida can leak from the intestines into the bloodstream. Your body says those shouldn’t be here. It starts this immune response, and if that isn’t corrected over time, it can start autoimmune disease, and systemic inflammation can affect the joints causing rheumatoid arthritis; it can affect the thyroid causing Hashimoto’s thyroiditis; it can affect the colon causing things like Crohn’s disease or the muscles causing fibromyalgia. So really all autoimmune disease is first caused by leaky gut. It starts in the gut lining. The biggest factors causing this gut reaction are: certain foods, refined grain products; sugar is a big one because sugar feeds candida and yeast in your body, which causes this issue. Genetically modified organisms are wired with pesticides and viruses, which kill off beneficial microbes in the gut, causing leaky gut and autoimmune disease. Also looking at hydrogenated oils; artificial sweeteners are a big one—all of these things contribute to leaky gut. So if you have any inflammatory condition or really any chronic condition, gluten should be at the top of your list in thinking about why, whether it’s an autoimmune disease, digestive disorders, depression, neurologic issues; many of these things are driven through gluten, and by doing an elimination diet you can often see the impact. We’ve seen athletes like Djokovic, who’s actually selling his career by removing inflammatory foods like gluten and dairy and sugar, and seeing him go from near the bottom of the pile of professional tennis players to number one and unbeatable.