Today I had the pleasure of speaking with Cyndi O’Meara about Ancestral eating. We have gotten very far away from our ancestors on the way that they enjoyed food. There are many reasons that we should get back to it for optimal health. Read on to learn about fasting, the rise of veganism, how “fake meat”...
Today I am joined by PhD-qualified clinical nutritionist Dr. Brad Leech. We talk about everything from the factors that reduce microbiome diversity to a user-friendly approach to the microbiome. Join us in this insightful conversation as Dr. Leech shares about the impact of HEXA-LPS, the importance of eating a diverse diet, if “leaky gut” is real,...
Dr. William Davis joins us today in a conversation around the negative impact of wheat, grains, and sugar, his new book Super Gut, the real implications of cholesterol, and much more! Dr. Davis was a cardiologist that started to notice the healthcare system wasn’t about health after his mother died of sudden cardiac arrest, the disease...
A dysfunctional Gut Microbiome has the ability to help or hurt us in many areas of life. Approximately 10 million Australians suffer from some type of digestive discomfort. That is almost half of the population! What could be the cause of it? I have recently had the pleasure of talking with Dr Jason Hawrelak to understand more about the gut microbiome. He is a leader in gut health research and has over 17-years of clinical experience. He will be sharing his knowledge about probiotics, stool testing, prebiotics, digestive enzymes, diet, and steps you can take to improve your gut health.
Have you ever wondered why we go to the doctor AFTER we are sick instead of preventing the sickness to begin with? What if we could better predict how our health would be years from now? I had the pleasure of speaking with Dr. Marvin Singh about these topics and more. Read on to learn about how stress can be a bigger factor in gut health than what you think, how your mental health and gut health are closely connected, why “23 and me” isn’t the best test on the market, and why we are so drawn to “comfort food”.
