1 00:00:00,360 --> 00:00:04,200 Speaker 1: Ready to support your gut health, Try LifeWay Kaffir. It's 2 00:00:04,320 --> 00:00:09,080 Speaker 1: packed with bioavailable protein and it has twelve probiotic strains 3 00:00:09,400 --> 00:00:12,559 Speaker 1: to support digestion. That's double what you'll find in most 4 00:00:12,600 --> 00:00:17,040 Speaker 1: yogurt brands. Visit Lifewayfoods dot com to find delicious LifeWay 5 00:00:17,079 --> 00:00:25,120 Speaker 1: Kaffir near you. Hi everyone, I'm Kitty Kuric and this 6 00:00:25,440 --> 00:00:32,520 Speaker 1: is next question. Hi everyone, Happy International Women's Day. 7 00:00:32,720 --> 00:00:34,960 Speaker 2: By the way, did did we mention that? 8 00:00:35,120 --> 00:00:38,040 Speaker 1: I'm not sure Stantha did Anyway, Hi, I am so 9 00:00:38,200 --> 00:00:41,720 Speaker 1: excited about this panel. I get excited about everything, obviously, 10 00:00:41,760 --> 00:00:48,000 Speaker 1: and gut help has really got me jazzed. So microbiome biome, 11 00:00:48,479 --> 00:00:50,840 Speaker 1: as you all know, is a real buzzword these days, 12 00:00:50,840 --> 00:00:54,840 Speaker 1: but many people don't know what that actually means. And honestly, 13 00:00:54,960 --> 00:00:58,520 Speaker 1: I have learned so much just preparing for this panel. 14 00:00:58,680 --> 00:01:02,040 Speaker 1: And what exactly is your microbiome? What role does it 15 00:01:02,120 --> 00:01:05,399 Speaker 1: play in our overall health? As you're about to hear, 16 00:01:05,520 --> 00:01:08,720 Speaker 1: it's a pretty big one. And could gut health be 17 00:01:09,600 --> 00:01:14,880 Speaker 1: linked to an alarming uptick in colorectal and other digestive 18 00:01:15,000 --> 00:01:19,200 Speaker 1: cancers among young people right now? Not only diagnoses but 19 00:01:19,240 --> 00:01:24,600 Speaker 1: also tragically deaths as many of you may know if 20 00:01:24,600 --> 00:01:28,880 Speaker 1: you were alive in this far back. I lost my 21 00:01:29,000 --> 00:01:32,800 Speaker 1: husband Jay to colon cancer in nineteen ninety eight. He 22 00:01:32,920 --> 00:01:36,160 Speaker 1: was forty two years old, our daughters were six and two, 23 00:01:37,000 --> 00:01:41,520 Speaker 1: and since then, having felt so powerless during the course 24 00:01:41,560 --> 00:01:44,360 Speaker 1: of his nine month illness, I have done everything I 25 00:01:44,440 --> 00:01:48,160 Speaker 1: can to encourage people to get screened, even getting an 26 00:01:48,160 --> 00:01:52,320 Speaker 1: on air kolonosky on the Today Show back in the 27 00:01:52,400 --> 00:01:55,720 Speaker 1: year two thousand, which resulted in a twenty percent increase 28 00:01:55,840 --> 00:02:03,440 Speaker 1: in kolonoscopes nationwide, which was so gratifying. You know, in 29 00:02:03,480 --> 00:02:05,640 Speaker 1: the year since, I've tried to keep this issue on 30 00:02:05,680 --> 00:02:07,960 Speaker 1: the front burner. I took Jimmy Kimmel to get a 31 00:02:08,000 --> 00:02:10,000 Speaker 1: colonoscope a few years ago. 32 00:02:10,320 --> 00:02:12,400 Speaker 2: I'm trying to get Kevin Hart to. 33 00:02:12,440 --> 00:02:15,520 Speaker 1: Let me take him this year because he just turned 34 00:02:15,520 --> 00:02:18,960 Speaker 1: forty five and he hasn't gotten back to me yet. 35 00:02:19,000 --> 00:02:20,480 Speaker 2: But I will keep you posted. 36 00:02:21,600 --> 00:02:24,520 Speaker 1: But over the last couple of decades, I was the 37 00:02:24,560 --> 00:02:28,400 Speaker 1: percentage of colon cancer cases among young people under the 38 00:02:28,440 --> 00:02:32,440 Speaker 1: age of fifty five has doubled. I was particularly struck 39 00:02:32,480 --> 00:02:35,520 Speaker 1: by this sentence in a recent Time magazine cover story. 40 00:02:36,040 --> 00:02:39,440 Speaker 1: Research suggests that today's young adults are about twice as 41 00:02:39,600 --> 00:02:43,160 Speaker 1: likely to be diagnosed with colon cancer and four times 42 00:02:43,200 --> 00:02:46,720 Speaker 1: as likely to be diagnosed with rectal cancer as those 43 00:02:46,840 --> 00:02:52,080 Speaker 1: born around nineteen fifty, and most young patients are diagnosed 44 00:02:52,200 --> 00:02:55,960 Speaker 1: at stage three or four, which makes these cancers even 45 00:02:56,040 --> 00:02:58,000 Speaker 1: more difficult to treat. 46 00:02:58,240 --> 00:02:59,480 Speaker 2: So what is. 47 00:02:59,480 --> 00:03:02,720 Speaker 1: Behind this disturbing trend? What can we do about it? 48 00:03:03,080 --> 00:03:06,000 Speaker 1: Doctor Nancy u is the director of the m d 49 00:03:06,120 --> 00:03:10,640 Speaker 1: Anderson Young on Set Collorectal Cancer Program. Doctor Susan Bullman 50 00:03:10,800 --> 00:03:13,840 Speaker 1: is an Associate professor in the Department of gastro Intestinal 51 00:03:13,960 --> 00:03:18,240 Speaker 1: Medical Oncology. That's a mouthful season at the University of 52 00:03:18,240 --> 00:03:22,480 Speaker 1: Texas m d Anderson Cancer Center. Julie Smolansky is the 53 00:03:22,560 --> 00:03:24,840 Speaker 1: CEO of Life Wave Foods. 54 00:03:25,000 --> 00:03:25,720 Speaker 2: And I want to. 55 00:03:25,639 --> 00:03:28,680 Speaker 1: Get right to it because there's so much important information 56 00:03:29,080 --> 00:03:30,760 Speaker 1: that I hope you all will listen to you really 57 00:03:30,800 --> 00:03:35,280 Speaker 1: carefully and spread the word with all your friends and 58 00:03:35,400 --> 00:03:38,200 Speaker 1: family members because it's so critically important. And we're going 59 00:03:38,280 --> 00:03:42,040 Speaker 1: to turn this into a podcast on my podcast next question, 60 00:03:42,200 --> 00:03:45,720 Speaker 1: so hopefully people can listen to our conversation. Who aren't 61 00:03:45,760 --> 00:03:48,720 Speaker 1: here this morning, So hi, everybody, Well, let's give them 62 00:03:48,760 --> 00:03:55,480 Speaker 1: a round of applause. Another group of kick ass smart women. 63 00:03:55,640 --> 00:03:57,600 Speaker 1: All right, Julie, We're going to start with you because 64 00:03:57,640 --> 00:04:00,800 Speaker 1: I think your family history and business is so an 65 00:04:00,840 --> 00:04:04,520 Speaker 1: extra inextricably linked to gut health. You came to the 66 00:04:04,680 --> 00:04:07,600 Speaker 1: US from Ukraine in the middle of the Cold War 67 00:04:07,720 --> 00:04:10,360 Speaker 1: in nineteen seventy five. By the way, i'd like to 68 00:04:10,400 --> 00:04:18,320 Speaker 1: apologize for our president just parenthetically. Your parents had one 69 00:04:18,400 --> 00:04:22,040 Speaker 1: hundred and sixteen dollars to their name. Your mother smartly 70 00:04:22,120 --> 00:04:25,279 Speaker 1: noticed that the food in America was very different from 71 00:04:25,279 --> 00:04:28,480 Speaker 1: the food and the Soviet Union, and she decided to 72 00:04:28,520 --> 00:04:31,159 Speaker 1: do something about that. Can you tell us what she 73 00:04:31,279 --> 00:04:34,719 Speaker 1: did and how this set your family on a path 74 00:04:34,800 --> 00:04:35,440 Speaker 1: to wellness? 75 00:04:35,480 --> 00:04:36,440 Speaker 2: Really? That's right? 76 00:04:36,560 --> 00:04:38,919 Speaker 3: Yeah, thank you so much, Katie, thank you all for 77 00:04:39,040 --> 00:04:44,920 Speaker 3: joining us at this very busy conference. So exactly, my 78 00:04:45,000 --> 00:04:49,560 Speaker 3: parents and I immigrated from the former Soviet Union. When 79 00:04:49,600 --> 00:04:53,560 Speaker 3: we settled, we realized, my mother really realized that while 80 00:04:54,360 --> 00:04:58,320 Speaker 3: they grew up in scarcity in the Soviet Union, the 81 00:04:58,360 --> 00:05:02,680 Speaker 3: foods were very different, and they were you know, typical 82 00:05:02,680 --> 00:05:07,640 Speaker 3: food was a quart of kaffir or kiefer and a 83 00:05:07,640 --> 00:05:12,960 Speaker 3: loaf of bread, very humble, but very nutritious, nutrient dense, 84 00:05:13,080 --> 00:05:16,039 Speaker 3: with a lot of positive attributes so she opened up 85 00:05:16,080 --> 00:05:20,240 Speaker 3: the first Russian deli Ukrainian deli in Chicago's Rogers Park, 86 00:05:20,279 --> 00:05:23,919 Speaker 3: and then opened up five more throughout the country throughout 87 00:05:24,000 --> 00:05:27,520 Speaker 3: Chicago and became an importer and distributor of Eastern European food. 88 00:05:28,279 --> 00:05:32,000 Speaker 3: And she was like selling food to Brighton Beach or 89 00:05:32,440 --> 00:05:35,880 Speaker 3: Los Angeles, places where Soviet immigrants were starting to settle 90 00:05:35,920 --> 00:05:39,679 Speaker 3: through this mass exodus as the Cold War was winding 91 00:05:39,720 --> 00:05:44,520 Speaker 3: down and Peede Stroka started happening, so that launched them 92 00:05:44,520 --> 00:05:47,359 Speaker 3: into the food industry. They went to Germany at for 93 00:05:47,400 --> 00:05:51,000 Speaker 3: a food buying show, trade show, and there my father 94 00:05:51,120 --> 00:05:54,080 Speaker 3: bought three bottles of kaffir in the grocery store. In 95 00:05:54,160 --> 00:05:57,920 Speaker 3: Eastern Europe, in Ukraine and the Soviet Union, the Slavic region, 96 00:05:58,400 --> 00:06:02,039 Speaker 3: kaffir was something that was passed down generation to generation 97 00:06:02,200 --> 00:06:05,400 Speaker 3: for over two thousand years. Our ancestors consumed it in 98 00:06:05,440 --> 00:06:09,360 Speaker 3: the Caucaus Mountains. It was passed down from Babushka to babushka, 99 00:06:09,440 --> 00:06:13,440 Speaker 3: grandmother to grandmother, and it was survived by the word 100 00:06:13,480 --> 00:06:17,080 Speaker 3: of mouth like what we're doing today talking about the benefits, 101 00:06:17,760 --> 00:06:21,880 Speaker 3: and my ancestors intuitively, in their gut experienced a sense 102 00:06:21,920 --> 00:06:25,080 Speaker 3: of well being, and they attributed they lived past one 103 00:06:25,160 --> 00:06:28,520 Speaker 3: hundred years of age, and they attributed their longevity to 104 00:06:28,560 --> 00:06:32,360 Speaker 3: the consumption of kaffir. And it wasn't until nineteen oh 105 00:06:32,400 --> 00:06:37,320 Speaker 3: eight which doctor Elie Metchnikoff. He is growing up in 106 00:06:37,320 --> 00:06:40,039 Speaker 3: my household. He was like a rock star. He was 107 00:06:40,120 --> 00:06:44,239 Speaker 3: like Eddie Vedder. My father talked to my father talked 108 00:06:44,279 --> 00:06:47,240 Speaker 3: about him endlessly. He talked about his research and he 109 00:06:48,600 --> 00:06:51,640 Speaker 3: was just the father of an immune system. 110 00:06:52,120 --> 00:06:53,960 Speaker 2: And he won a Nobel Prize for this work. 111 00:06:54,000 --> 00:06:58,320 Speaker 3: And he studied the impact of fermented milks kaffir on 112 00:06:58,520 --> 00:07:02,000 Speaker 3: the body, and he found that there was an important 113 00:07:02,240 --> 00:07:05,360 Speaker 3: positive contribution to the overall health. And this was really 114 00:07:05,400 --> 00:07:08,880 Speaker 3: the beginning of the gut kind of science that since 115 00:07:08,920 --> 00:07:12,560 Speaker 3: then our doctors and doctors all around the world have 116 00:07:12,640 --> 00:07:16,880 Speaker 3: been adding onto his original research and really bringing us 117 00:07:16,920 --> 00:07:19,960 Speaker 3: to where we are today. But so that's kind of 118 00:07:20,000 --> 00:07:22,720 Speaker 3: how it started. And so my dad bought three bottles. 119 00:07:22,720 --> 00:07:25,800 Speaker 3: He tried a bottle and he said, wow, America has everything, 120 00:07:25,800 --> 00:07:28,560 Speaker 3: but it doesn't have kaffir. And my mother said, well, 121 00:07:28,600 --> 00:07:31,679 Speaker 3: you're an engineer, why don't you design a plant, start 122 00:07:31,720 --> 00:07:34,280 Speaker 3: making it, and I'll sell it through my distribution system. 123 00:07:34,440 --> 00:07:38,920 Speaker 3: And six months later, LifeWay Foods was launched in nineteen 124 00:07:38,960 --> 00:07:39,560 Speaker 3: eighty six. 125 00:07:39,680 --> 00:07:41,160 Speaker 2: So LifeWay caffir you can. 126 00:07:41,040 --> 00:07:44,040 Speaker 3: Find it all over the country now in every grocery store. 127 00:07:44,480 --> 00:07:46,880 Speaker 3: And two years later he took it public. You know, 128 00:07:46,920 --> 00:07:49,920 Speaker 3: it was just the very beginning, but the growth has 129 00:07:50,000 --> 00:07:52,440 Speaker 3: been exponential, and I. 130 00:07:52,360 --> 00:07:56,880 Speaker 1: Think still people don't know that much about cafir or 131 00:07:56,960 --> 00:07:58,200 Speaker 1: key for how a resaved. 132 00:07:58,600 --> 00:08:00,840 Speaker 2: How do you say? We say both, okay, you know, 133 00:08:01,120 --> 00:08:02,920 Speaker 2: I'll go keep your You. 134 00:08:02,920 --> 00:08:05,520 Speaker 1: Say keefer, I say kafir. Let's get the whole thing off. 135 00:08:05,640 --> 00:08:08,640 Speaker 1: Let's not call the whole thing off. But so, how 136 00:08:08,800 --> 00:08:12,640 Speaker 1: is keyfer kafir different? What is it exactly? And how 137 00:08:12,720 --> 00:08:16,640 Speaker 1: is it different from other dairy and probiotic products because 138 00:08:16,640 --> 00:08:19,520 Speaker 1: it has a little fizziness like what is what is it? 139 00:08:19,800 --> 00:08:22,800 Speaker 3: Yeah, so it's a fermented that's a great question. It's 140 00:08:22,800 --> 00:08:26,600 Speaker 3: got it's fermented dairy. So it's a special combination of 141 00:08:26,720 --> 00:08:31,280 Speaker 3: twelve unique cultures that we inoculate the milk in for 142 00:08:31,480 --> 00:08:34,600 Speaker 3: over eighteen hours, could be up to twenty four hours, 143 00:08:34,880 --> 00:08:38,760 Speaker 3: and it's inoculated at room temperature. Uh, and then it 144 00:08:39,360 --> 00:08:42,840 Speaker 3: creates the reaction between the probiotics and the mill create 145 00:08:43,040 --> 00:08:47,880 Speaker 3: a reaction to create this effervescent fermented almost like a bubbly, 146 00:08:47,960 --> 00:08:55,160 Speaker 3: tangy taste and process and billions over fifty billion live 147 00:08:55,280 --> 00:09:00,480 Speaker 3: microbes exist in kaffir. It's significantly richer than any other 148 00:09:01,000 --> 00:09:04,559 Speaker 3: food products you can buy in those friendly bacterias. Typical 149 00:09:04,640 --> 00:09:08,160 Speaker 3: yogurt only has about four cultures or less, and most 150 00:09:08,200 --> 00:09:10,920 Speaker 3: of the yogurt in the United States is ultra processed 151 00:09:10,960 --> 00:09:16,080 Speaker 3: and pasteurized after fermentation. We pasteurize the milk first, then 152 00:09:16,120 --> 00:09:18,480 Speaker 3: we culture, and then we bottle, and so when you 153 00:09:18,520 --> 00:09:21,400 Speaker 3: get it sometimes you might even notice the bottle bloats. 154 00:09:21,440 --> 00:09:23,840 Speaker 3: That's okay, that means the process is working. You just 155 00:09:23,920 --> 00:09:27,439 Speaker 3: open it, let the air out, and drink it. It's fine. Interesting. 156 00:09:27,520 --> 00:09:30,880 Speaker 1: Yes, yeah, and you know, I've learned so much about 157 00:09:30,920 --> 00:09:32,960 Speaker 1: it, and I'm going to go knock a key bottles down. 158 00:09:33,000 --> 00:09:34,720 Speaker 2: I've got that. We all shatter this. 159 00:09:34,920 --> 00:09:38,920 Speaker 1: Danel So Susan Vohman, our gut health expert. Before we 160 00:09:38,960 --> 00:09:43,160 Speaker 1: talk more about the value of fermented foods, let's first 161 00:09:43,240 --> 00:09:47,800 Speaker 1: define the microbiome. So what exactly is it and why 162 00:09:47,880 --> 00:09:49,600 Speaker 1: is it so important for overall health? 163 00:09:49,840 --> 00:09:53,840 Speaker 4: Yes, so when we refer to our microbiome, we're talking 164 00:09:53,880 --> 00:09:58,480 Speaker 4: about the community or collection of microorganisms that resite on 165 00:09:58,800 --> 00:10:01,840 Speaker 4: and within our bodies. Most of these are bacteria, but 166 00:10:02,000 --> 00:10:06,640 Speaker 4: also include fungi, viruses, ur KaiA, and they begin colonizing 167 00:10:06,640 --> 00:10:09,520 Speaker 4: our body from the moment we're born and remain with 168 00:10:09,600 --> 00:10:13,160 Speaker 4: us throughout life. But their composition changes. And if you 169 00:10:13,160 --> 00:10:14,800 Speaker 4: were to take your microbiome and you are to put 170 00:10:14,800 --> 00:10:17,120 Speaker 4: it on a waging scale, it weighs several pounds really, 171 00:10:17,200 --> 00:10:19,200 Speaker 4: so similar to some of our internal organs, like a 172 00:10:19,240 --> 00:10:20,400 Speaker 4: spleen or a kidney. 173 00:10:20,480 --> 00:10:23,280 Speaker 1: Right, So it's scattered all over your body or is 174 00:10:23,400 --> 00:10:24,400 Speaker 1: most a it located? 175 00:10:24,480 --> 00:10:25,320 Speaker 2: Yes, you've got. 176 00:10:25,320 --> 00:10:29,000 Speaker 4: Ninety nine percent is within our got largely the colon 177 00:10:29,400 --> 00:10:31,920 Speaker 4: and it's here where these microbes they set the stage 178 00:10:31,960 --> 00:10:37,239 Speaker 4: for dynamic interactions in human health, including digestion, production of vitamins, 179 00:10:37,679 --> 00:10:41,680 Speaker 4: and priming our immune system, and also disease. They're involved 180 00:10:41,679 --> 00:10:44,000 Speaker 4: in chronic diseases. If you have a shift in what 181 00:10:44,000 --> 00:10:46,560 Speaker 4: your microbiome looks like, so can contribute to cancer. 182 00:10:46,880 --> 00:10:49,880 Speaker 1: And I sort of a screw up in your microbiome 183 00:10:49,960 --> 00:10:53,920 Speaker 1: can create all kinds of internal problems, but also inflammation, right, 184 00:10:54,080 --> 00:10:57,000 Speaker 1: and inflammation is a whole other panel which we'll have 185 00:10:57,080 --> 00:10:58,079 Speaker 1: to do another time. 186 00:10:58,160 --> 00:10:59,760 Speaker 2: But that's called dysbiosis. 187 00:10:59,800 --> 00:11:04,439 Speaker 3: What are talking about when the microbiome is out of out. 188 00:11:04,240 --> 00:11:08,000 Speaker 1: Of wax, Yeah, and creates all kinds of medical issues. Well, 189 00:11:08,280 --> 00:11:11,640 Speaker 1: I know that ultra So let's talk about how you 190 00:11:11,679 --> 00:11:16,000 Speaker 1: know all these external things that are affecting our microbiome. 191 00:11:16,160 --> 00:11:18,120 Speaker 1: And then, of course, Nancy, I'm going to talk to 192 00:11:18,160 --> 00:11:21,920 Speaker 1: you about early on set colon cancer and other cancers. 193 00:11:21,960 --> 00:11:26,280 Speaker 1: But you know, we all hear about ultraprocessed food right, 194 00:11:26,320 --> 00:11:27,559 Speaker 1: it's the big buzzword. 195 00:11:27,840 --> 00:11:29,400 Speaker 2: But I still think there's confusion. 196 00:11:29,800 --> 00:11:33,839 Speaker 1: What are ultra processed foods versus processed foods versus non 197 00:11:33,960 --> 00:11:34,880 Speaker 1: process foods? 198 00:11:34,880 --> 00:11:35,800 Speaker 2: So can you help us out? 199 00:11:35,840 --> 00:11:41,359 Speaker 4: So? Yes, yes, So these ultraprocessed foods, they're industrially manufactured products. 200 00:11:41,559 --> 00:11:44,160 Speaker 4: They have little to know whole foods within them. I 201 00:11:44,200 --> 00:11:47,240 Speaker 4: mean you can usually identify them by their lengthy lists 202 00:11:47,240 --> 00:11:51,040 Speaker 4: of ingredients. So they'll have things listed like chemical modifiers, additives. 203 00:11:51,080 --> 00:11:56,120 Speaker 4: You'll see things like a multifiers, stabilizers, artificial flavors, sweeteners, 204 00:11:56,480 --> 00:11:59,600 Speaker 4: and they have very little nutritional value. They don't look 205 00:11:59,679 --> 00:12:02,680 Speaker 4: like they naturally should. And the thing is you'll see 206 00:12:02,679 --> 00:12:05,520 Speaker 4: them advertiser marketed as convenience. 207 00:12:05,720 --> 00:12:06,640 Speaker 5: They're ready to eat. 208 00:12:06,840 --> 00:12:08,360 Speaker 4: You know, you can eat them on the go and 209 00:12:08,360 --> 00:12:10,959 Speaker 4: they're usually hyper palatable, so they're very tasty because they're 210 00:12:10,960 --> 00:12:12,920 Speaker 4: packed full of sugars and salts. 211 00:12:12,679 --> 00:12:17,800 Speaker 1: Right, and that salt fat combo that really can be addictive, addreative. 212 00:12:17,960 --> 00:12:20,920 Speaker 4: So things that you would recognize as these ultprocessed foods 213 00:12:21,040 --> 00:12:27,440 Speaker 4: would be things like sugary drinks. They'd be the snack foods, cookies, candies, crackers, crackers, 214 00:12:27,440 --> 00:12:29,360 Speaker 4: some crackers as well. Is a bummer for me. 215 00:12:30,040 --> 00:12:32,040 Speaker 5: You can have a look at the ingredients. 216 00:12:32,040 --> 00:12:34,439 Speaker 2: There's some options doers. 217 00:12:34,679 --> 00:12:38,120 Speaker 5: Yeah, there's good options. Look at the list exactly. 218 00:12:38,160 --> 00:12:40,240 Speaker 4: And then you know meat, certain meats that you would 219 00:12:40,240 --> 00:12:46,040 Speaker 4: see and sausages, chicken nuggets even having multifiers and preservatives 220 00:12:46,080 --> 00:12:46,240 Speaker 4: with it. 221 00:12:46,320 --> 00:12:48,720 Speaker 2: They have a lot of nitrates, right, susan exactly. 222 00:12:48,760 --> 00:12:49,439 Speaker 5: So this is the thing. 223 00:12:49,440 --> 00:12:53,080 Speaker 4: There's there's the nitrates, nitrites and sulfides. They're the preservatives. 224 00:12:53,080 --> 00:12:55,920 Speaker 4: So you'll see them advertisers as having a long shelf 225 00:12:56,000 --> 00:13:02,000 Speaker 4: life and they're pretty much bad, got health and permeability 226 00:13:02,040 --> 00:13:02,240 Speaker 4: with them. 227 00:13:02,600 --> 00:13:05,559 Speaker 1: What about processed foods, So you've got ultra process right, 228 00:13:05,679 --> 00:13:08,080 Speaker 1: and so you don't want to eat those and you 229 00:13:08,160 --> 00:13:10,000 Speaker 1: kind of don't want to eat processed foods, right, if 230 00:13:10,040 --> 00:13:12,920 Speaker 1: you can avoid them, what But but what's the difference, 231 00:13:12,960 --> 00:13:17,280 Speaker 1: So just the fewer ingredients, there's still a lot of that, there's. 232 00:13:17,080 --> 00:13:20,000 Speaker 4: A there's a nova score, right, So there's a specific 233 00:13:20,080 --> 00:13:23,320 Speaker 4: way that they can be cashgorized as ultra process versus processed. 234 00:13:23,720 --> 00:13:25,640 Speaker 4: So it's got to do with the amount of whole 235 00:13:25,720 --> 00:13:29,240 Speaker 4: foods within the production for these food types. 236 00:13:29,320 --> 00:13:32,240 Speaker 1: What happens to our gut health or microbiome when we 237 00:13:32,440 --> 00:13:35,439 Speaker 1: consume a lot of ultra processed foods, which I guess 238 00:13:35,640 --> 00:13:38,320 Speaker 1: are kind of like junk foods, right, but some that 239 00:13:39,000 --> 00:13:41,000 Speaker 1: you know, they say are healthy and we'll talk about 240 00:13:41,000 --> 00:13:43,439 Speaker 1: that in a moment, But what what does it do 241 00:13:43,559 --> 00:13:46,320 Speaker 1: to your healthy but healthy bacteria? 242 00:13:46,520 --> 00:13:48,720 Speaker 4: Yeah, so you have to think when you're eating foods, 243 00:13:48,720 --> 00:13:51,000 Speaker 4: you're not just eating food for your body, but you're 244 00:13:51,040 --> 00:13:53,880 Speaker 4: also feeding your microbiomes. So these microbes within our got 245 00:13:54,400 --> 00:13:57,199 Speaker 4: they are relying on you to supply them with nutrients 246 00:13:57,400 --> 00:13:59,960 Speaker 4: and most of the beneficial microbes they like certain time 247 00:14:00,200 --> 00:14:03,880 Speaker 4: of carbohydrates so that they can produce short chain, fasty acids. 248 00:14:03,440 --> 00:14:04,520 Speaker 5: That help the guts. 249 00:14:04,559 --> 00:14:07,160 Speaker 4: So by consuming many of these ultraprocess foods that are 250 00:14:07,200 --> 00:14:10,319 Speaker 4: typically low and fiber and good sugars. You're not feeding 251 00:14:10,320 --> 00:14:14,839 Speaker 4: your beneficial microbes and you're pushing it towards an inflammatory subtype. 252 00:14:15,000 --> 00:14:16,520 Speaker 4: But then that has a knock going to affect on 253 00:14:16,600 --> 00:14:19,760 Speaker 4: something like a leaky gush or hyperpermeability in the gush, 254 00:14:20,080 --> 00:14:22,520 Speaker 4: which is money and groups have heard about lately. 255 00:14:22,920 --> 00:14:26,480 Speaker 1: Right, this gut permeability is really important because your gut 256 00:14:27,040 --> 00:14:30,440 Speaker 1: is sort of surrounded by this mucus, right, yes, I know, 257 00:14:30,560 --> 00:14:35,520 Speaker 1: good morning, Yeah it's like, but it's surrounded by this 258 00:14:35,680 --> 00:14:40,200 Speaker 1: mucus which protects the bad stuff exactly from permeating into 259 00:14:40,240 --> 00:14:42,800 Speaker 1: the rest of your body, right exactly. So this this 260 00:14:42,920 --> 00:14:45,880 Speaker 1: kind of delicate balance needs to be maintained. 261 00:14:46,000 --> 00:14:49,640 Speaker 4: Right, So, if you think about your gut, your intestines, 262 00:14:49,640 --> 00:14:53,040 Speaker 4: what you have is a single layer of tichi packed 263 00:14:53,080 --> 00:14:56,320 Speaker 4: epithelial cells and they're all the way along your intestines. 264 00:14:56,320 --> 00:14:58,680 Speaker 4: And between these epithelial cells you have a little gait 265 00:14:59,120 --> 00:15:03,760 Speaker 4: which is called tight junctions between ourselves, and this controls 266 00:15:03,800 --> 00:15:06,720 Speaker 4: what nutrients can pass into our circulation, which is very 267 00:15:06,720 --> 00:15:10,840 Speaker 4: important when we're digesting food. And then above those epithelial cells, 268 00:15:10,880 --> 00:15:13,240 Speaker 4: you have a layer of mucus, and this mucus is 269 00:15:13,320 --> 00:15:17,920 Speaker 4: very important because it separates the bacteria and the undigested 270 00:15:17,920 --> 00:15:21,000 Speaker 4: food stuffs from actually interacting with those cells. We do 271 00:15:21,040 --> 00:15:24,280 Speaker 4: not want bacteria to touch the epithelial cells. But what 272 00:15:24,320 --> 00:15:27,640 Speaker 4: we know is when we consume these ultraprocessed foods that 273 00:15:27,720 --> 00:15:31,880 Speaker 4: have things like multifiers, so for example polysorbit eighty, that 274 00:15:31,960 --> 00:15:33,040 Speaker 4: reduces that. 275 00:15:33,120 --> 00:15:34,160 Speaker 5: Mucus layer right. 276 00:15:34,320 --> 00:15:37,520 Speaker 4: And then also you now have these microbes touching the 277 00:15:37,520 --> 00:15:42,120 Speaker 4: epithelial cells. You havessed or undigested fruit products touching the 278 00:15:42,120 --> 00:15:45,440 Speaker 4: epithelial cells leading to chronic inflammation. So that damages that 279 00:15:45,480 --> 00:15:48,280 Speaker 4: little gate between the cells. It opens up, and now 280 00:15:48,280 --> 00:15:50,800 Speaker 4: you've got food pieces, You've got pieces of bacteria go 281 00:15:50,920 --> 00:15:54,040 Speaker 4: into your circulation, and that can lead to not good, 282 00:15:54,160 --> 00:15:55,920 Speaker 4: not good, not good. That's the problem. 283 00:15:56,040 --> 00:16:00,480 Speaker 1: And Nancy, I know that you have been found this 284 00:16:00,560 --> 00:16:04,480 Speaker 1: trend of more young people getting calling cancer, and I 285 00:16:04,480 --> 00:16:07,400 Speaker 1: think we'll focus on coorectal cancer for the purposes of 286 00:16:07,400 --> 00:16:12,800 Speaker 1: our discussion this morning, because you run oversee MD Anderson's 287 00:16:12,800 --> 00:16:16,320 Speaker 1: Young onset Coorectal cancer program. So every year in the 288 00:16:16,400 --> 00:16:19,960 Speaker 1: United States, everyone about eighty thousand adults between the ages 289 00:16:20,000 --> 00:16:23,160 Speaker 1: of twenty and thirty nine are diagnosed with cancer. People 290 00:16:23,400 --> 00:16:27,640 Speaker 1: under fifty is the only age group for which the 291 00:16:27,760 --> 00:16:30,880 Speaker 1: risk of getting cancer is actually rising. 292 00:16:31,600 --> 00:16:33,520 Speaker 2: So I know these cases. 293 00:16:33,680 --> 00:16:38,200 Speaker 1: I know from personal experience and also from people who 294 00:16:38,520 --> 00:16:41,160 Speaker 1: have reached out to me as a result of what 295 00:16:41,240 --> 00:16:45,400 Speaker 1: happened to my husband, how heartbreaking these cases are. Can 296 00:16:45,440 --> 00:16:48,160 Speaker 1: you tell us a little bit, Nancy about the population 297 00:16:48,320 --> 00:16:50,560 Speaker 1: of patients you're seeing in your program? 298 00:16:50,680 --> 00:16:54,320 Speaker 6: Yes, so we're definitely, unfortunately seeing more and more young 299 00:16:54,360 --> 00:16:57,240 Speaker 6: people who are in the middle of building a career, 300 00:16:57,520 --> 00:17:02,000 Speaker 6: forming relationships, raising children whill get diagnosed with colorectal cancer. 301 00:17:04,000 --> 00:17:07,080 Speaker 6: What we see reflects national trends, but I think young 302 00:17:07,160 --> 00:17:10,919 Speaker 6: patients also seek us out, so they actually represent a 303 00:17:10,960 --> 00:17:13,520 Speaker 6: third of all of our new coloradal cancer cases a 304 00:17:13,600 --> 00:17:18,320 Speaker 6: year that we see. We see about six hundred a year. Sadly, 305 00:17:18,520 --> 00:17:21,200 Speaker 6: most of these patients are already stage three or four 306 00:17:21,240 --> 00:17:24,119 Speaker 6: at diagnosis, so that means their tumors already spread to 307 00:17:24,160 --> 00:17:28,000 Speaker 6: the lymphnodes that surround the tumor or unfortunate other parts 308 00:17:28,000 --> 00:17:31,399 Speaker 6: of the body still totally treatable. But I think a 309 00:17:31,440 --> 00:17:36,720 Speaker 6: lot of them come to us. We also, what that 310 00:17:36,760 --> 00:17:39,800 Speaker 6: translates to is that their treatment typically needs a lot 311 00:17:39,840 --> 00:17:44,919 Speaker 6: of coordination, whether it's surgery plus minus, chemo plus minus 312 00:17:44,960 --> 00:17:49,160 Speaker 6: potential radiation and other treatments. So our program really tries 313 00:17:49,200 --> 00:17:52,400 Speaker 6: to coordinate that for the patient and make a whole 314 00:17:52,440 --> 00:17:56,120 Speaker 6: program for them. We also know that these young patients 315 00:17:56,119 --> 00:18:00,119 Speaker 6: are starting their cancer journey with already super packed lives, 316 00:18:00,520 --> 00:18:02,280 Speaker 6: and so they have a lot of needs. We want 317 00:18:02,359 --> 00:18:07,840 Speaker 6: to treat the whole person, whether it's fertility concerns, finances, employment, paperwork, 318 00:18:08,760 --> 00:18:11,159 Speaker 6: and other things, or whether it's does they want to 319 00:18:11,240 --> 00:18:13,560 Speaker 6: see another young person who's going through this or is 320 00:18:13,640 --> 00:18:16,880 Speaker 6: going through this? So our program tries to coordinate these 321 00:18:16,960 --> 00:18:19,879 Speaker 6: needs altogether and try to treat the whole person. 322 00:18:27,840 --> 00:18:31,360 Speaker 1: Want to support your gut health and microbiome. 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Today, Nancy was telling me that, 332 00:19:15,080 --> 00:19:17,719 Speaker 1: you know, she was seeing two pregnant women who were 333 00:19:17,720 --> 00:19:22,000 Speaker 1: in their second trimester who had both been diagnosed with 334 00:19:22,160 --> 00:19:25,160 Speaker 1: metastatic colon cancer. And that means, you know, stage four, 335 00:19:25,200 --> 00:19:29,359 Speaker 1: it's metastasized your liver to other organs. Stage three, as 336 00:19:29,440 --> 00:19:32,879 Speaker 1: Nancy said, it's gone through your lymph nose, which are 337 00:19:32,960 --> 00:19:35,720 Speaker 1: kind of the gateway from your colon to the rest 338 00:19:35,760 --> 00:19:39,720 Speaker 1: of your body. And so tiny microscopic disease can be 339 00:19:39,800 --> 00:19:45,199 Speaker 1: circulating throughout your body and later lead to metastasizing on 340 00:19:45,359 --> 00:19:48,600 Speaker 1: other organs. So, and I think it's important to point 341 00:19:48,600 --> 00:19:51,480 Speaker 1: out that seventy five to eighty percent of colon cancer 342 00:19:51,520 --> 00:19:54,320 Speaker 1: cases or what are called sporadic where there is no 343 00:19:54,480 --> 00:19:57,200 Speaker 1: family history, and in these young people, of course, are 344 00:19:57,240 --> 00:20:00,320 Speaker 1: things like Lynch syndrome and other familiar polyposes. Don't I 345 00:20:00,359 --> 00:20:04,000 Speaker 1: sound like a doctor that do make you more likely 346 00:20:04,160 --> 00:20:06,359 Speaker 1: to be, you know, to have a colon kids. But 347 00:20:06,480 --> 00:20:09,160 Speaker 1: many of these people have no family history and don't 348 00:20:09,200 --> 00:20:12,960 Speaker 1: have any of those underlying conditions, right Nancy. 349 00:20:13,119 --> 00:20:16,480 Speaker 6: So up to twenty percent of the young patients can 350 00:20:16,640 --> 00:20:20,320 Speaker 6: have a predisposition syndrome, and so what we say is, 351 00:20:20,720 --> 00:20:24,040 Speaker 6: if you're young and you have a diagnosis, always get 352 00:20:24,080 --> 00:20:27,639 Speaker 6: your genetics tested so that if you fall into twenty percent, 353 00:20:27,760 --> 00:20:28,640 Speaker 6: we know what to do. 354 00:20:28,800 --> 00:20:30,399 Speaker 5: We can totally take care of you. 355 00:20:31,119 --> 00:20:35,680 Speaker 6: The other eighty percent, though, don't have a known genetic predisposition, 356 00:20:36,359 --> 00:20:39,200 Speaker 6: and so that's really the question, why are these patients 357 00:20:39,200 --> 00:20:40,000 Speaker 6: getting diagnosed? 358 00:20:40,119 --> 00:20:41,360 Speaker 2: And that's perfect that you. 359 00:20:41,359 --> 00:20:45,160 Speaker 6: Don't have a family history doesn't mean that you're immune. 360 00:20:45,040 --> 00:20:48,119 Speaker 1: Right, right, And I think some people kind of convince 361 00:20:48,200 --> 00:20:50,280 Speaker 1: themselves so I don't need to get screened because it's 362 00:20:50,280 --> 00:20:53,320 Speaker 1: not in my family. But it wasn't in my husband's family. 363 00:20:53,440 --> 00:20:56,240 Speaker 1: So that's why it's really so critically important to get 364 00:20:56,280 --> 00:20:59,000 Speaker 1: screened at age forty five. And we'll talk about those 365 00:20:59,000 --> 00:21:01,280 Speaker 1: guidelines in a moment, but first I want to focus 366 00:21:01,359 --> 00:21:06,880 Speaker 1: on why this is happening, because it's so upsetting, and 367 00:21:07,600 --> 00:21:09,399 Speaker 1: I know there are a lot of theories. 368 00:21:09,640 --> 00:21:09,960 Speaker 2: Nancy. 369 00:21:10,320 --> 00:21:16,480 Speaker 1: Microplastics, right, microplastics are kind of a new focus on 370 00:21:16,720 --> 00:21:20,920 Speaker 1: a lot of science because we're ingesting so many tiny, 371 00:21:21,040 --> 00:21:26,040 Speaker 1: tiny hot particles of plastic from things like plastic cutting boards. 372 00:21:26,040 --> 00:21:28,080 Speaker 1: But they even think it might be getting into some 373 00:21:28,160 --> 00:21:30,320 Speaker 1: of the crops that we're eating and. 374 00:21:30,280 --> 00:21:31,160 Speaker 2: All kinds of things. 375 00:21:31,200 --> 00:21:35,840 Speaker 1: They're starting to find microplastics in fetuses and so they're 376 00:21:35,920 --> 00:21:38,439 Speaker 1: kind of everywhere. Not to freak people out, but this 377 00:21:38,600 --> 00:21:42,240 Speaker 1: is something that they're studying because it might be permeating 378 00:21:42,280 --> 00:21:45,119 Speaker 1: that mucus barrier susan that you were talking about. So 379 00:21:45,280 --> 00:21:49,280 Speaker 1: microplastics is one theory ultra processed foods, which we talked about. 380 00:21:49,520 --> 00:21:54,440 Speaker 1: The over prescription of antibiotics is something scientists are also 381 00:21:54,520 --> 00:21:57,800 Speaker 1: looking at. Now, by the way, this is correlation, not causation. 382 00:21:58,000 --> 00:22:02,040 Speaker 1: These are just theories. Epidemial logical studies take like decades 383 00:22:02,080 --> 00:22:04,960 Speaker 1: because you have to follow people their whole lives. But 384 00:22:05,359 --> 00:22:09,080 Speaker 1: also red meat alcohol consumption leading to obesity, which is 385 00:22:09,119 --> 00:22:13,160 Speaker 1: also another risk factor. So Nancy, having said that, can 386 00:22:13,200 --> 00:22:16,760 Speaker 1: you just talk us through some of these theories and 387 00:22:16,800 --> 00:22:20,200 Speaker 1: what scientists and doctors like yourself are looking at. 388 00:22:20,760 --> 00:22:22,320 Speaker 5: I get the hardest question, right. 389 00:22:23,280 --> 00:22:25,200 Speaker 2: I'm sorry, I'm sorry. 390 00:22:26,000 --> 00:22:29,960 Speaker 6: So the why is definitely the question. We know the 391 00:22:30,000 --> 00:22:34,480 Speaker 6: cancer is a complex disease, and so it's really hard 392 00:22:34,480 --> 00:22:37,399 Speaker 6: to pain point one smoking gun, and often it's not 393 00:22:37,520 --> 00:22:40,199 Speaker 6: one single thing. And so that's kind of where I 394 00:22:40,200 --> 00:22:42,560 Speaker 6: think it is it's going to be several things that 395 00:22:42,680 --> 00:22:46,760 Speaker 6: probably work together. There are non risk fractors to colorectal cancer, 396 00:22:46,880 --> 00:22:48,959 Speaker 6: and there are things where you talked about a diet 397 00:22:48,960 --> 00:22:52,520 Speaker 6: that's lowing fiber, high in red meat, high in processed foods, 398 00:22:53,359 --> 00:22:57,879 Speaker 6: sedentary lifestyle, alcohol, smoking, Those are established risk ractors for 399 00:22:58,000 --> 00:23:01,800 Speaker 6: colorectal cancer, and the young patient are certainly nodding you, right, 400 00:23:01,840 --> 00:23:06,639 Speaker 6: So those risk factors that we also face, but likely 401 00:23:06,720 --> 00:23:09,040 Speaker 6: there are also unknown risk fractors that are yet to 402 00:23:09,080 --> 00:23:11,320 Speaker 6: be discovered. And these are some of the things you 403 00:23:11,400 --> 00:23:16,320 Speaker 6: mentioned bycoplastics, and so I think some of the leading 404 00:23:16,440 --> 00:23:21,320 Speaker 6: theories on that are all environmental factors, so chemicals, and 405 00:23:21,400 --> 00:23:25,160 Speaker 6: if we think really about adult bone was talking about, 406 00:23:25,480 --> 00:23:28,639 Speaker 6: our good is really the environment too. Right, when the 407 00:23:28,680 --> 00:23:32,800 Speaker 6: barrier is broken, the stuff that's inside becomes the stuff 408 00:23:32,840 --> 00:23:36,280 Speaker 6: that's outside becomes inside, and so a lot of it 409 00:23:36,320 --> 00:23:39,720 Speaker 6: is about environment, but I think ultimately there's also genetic 410 00:23:39,760 --> 00:23:43,119 Speaker 6: and environmental interactions that work together that probably makes some 411 00:23:43,240 --> 00:23:46,639 Speaker 6: people more prone to the same environmental insults. 412 00:23:47,240 --> 00:23:48,600 Speaker 5: And then I think the last. 413 00:23:48,359 --> 00:23:51,280 Speaker 6: Area that people are really paying attention to is is 414 00:23:51,320 --> 00:23:54,720 Speaker 6: there a vulnerable phase in our lifespan that make these 415 00:23:54,760 --> 00:23:58,560 Speaker 6: exposures more impactful to us. Right, is there what, sorry, 416 00:23:58,640 --> 00:24:02,240 Speaker 6: a vulnerable time period in our lifespan, because when we 417 00:24:02,280 --> 00:24:05,040 Speaker 6: look at our own generation, all of you here, you're 418 00:24:05,240 --> 00:24:08,399 Speaker 6: very health conscious, right, you take care of your body 419 00:24:08,960 --> 00:24:12,520 Speaker 6: and so you know, and yet we're still getting diagnosed. 420 00:24:13,119 --> 00:24:15,760 Speaker 2: Yeah, well every time we take an antibiotics. 421 00:24:15,760 --> 00:24:19,479 Speaker 3: First of all, our medical model, the doctors are trained 422 00:24:20,080 --> 00:24:24,360 Speaker 3: to cut and to prescribe drugs. They have not been 423 00:24:24,400 --> 00:24:28,680 Speaker 3: trained to incorporate foods to heal. And food can either 424 00:24:28,720 --> 00:24:31,680 Speaker 3: be the greatest medicine or the fastest poison. 425 00:24:32,520 --> 00:24:38,880 Speaker 2: I always say, live dirty, eat clean. We're really we are. Yeah, 426 00:24:39,640 --> 00:24:40,720 Speaker 2: I knew you like that one. 427 00:24:41,840 --> 00:24:46,160 Speaker 3: Yeah, because we have become afraid of all sorts of bacteria. 428 00:24:46,240 --> 00:24:47,760 Speaker 2: We are clean freaks. 429 00:24:47,960 --> 00:24:49,919 Speaker 1: The h for colling cancer screen, I don't know if 430 00:24:49,920 --> 00:24:53,119 Speaker 1: anybody was here yesterday. I'm like the nagging fish wife 431 00:24:53,119 --> 00:24:56,560 Speaker 1: with the you know, rolling pin. The age has been reduced, 432 00:24:56,600 --> 00:24:59,480 Speaker 1: it was reduced, like in twenty twenty one. You now 433 00:24:59,560 --> 00:25:01,959 Speaker 1: need to get screen for colon cancer at age forty 434 00:25:01,960 --> 00:25:05,800 Speaker 1: five because of this reason. But I keep thinking about 435 00:25:05,840 --> 00:25:09,240 Speaker 1: the young patients Nancy, like you're seen, who are in 436 00:25:09,280 --> 00:25:14,240 Speaker 1: their twenties and thirties, So A, should the h be 437 00:25:14,520 --> 00:25:18,040 Speaker 1: lowered even more? Should young people get some kind of tests? 438 00:25:18,640 --> 00:25:22,360 Speaker 1: And are the symptoms in your young patients different than 439 00:25:22,400 --> 00:25:25,879 Speaker 1: the symptoms and older individuals, And can you talk about 440 00:25:25,920 --> 00:25:28,199 Speaker 1: the symptoms that we all need to be aware of, 441 00:25:28,359 --> 00:25:33,240 Speaker 1: especially certainly everyone, but young people because they're not being screened. 442 00:25:33,640 --> 00:25:36,560 Speaker 6: Yeah. Absolutely, So we know that the young patients are 443 00:25:36,560 --> 00:25:40,480 Speaker 6: disproportionately being impacted by rectal cancer than colon, and the 444 00:25:40,520 --> 00:25:44,399 Speaker 6: rectal cancer is being closer to the outside, can be 445 00:25:44,480 --> 00:25:47,800 Speaker 6: more symptomatic. So some of the symptoms are bloody stools, 446 00:25:47,960 --> 00:25:51,919 Speaker 6: you can see stools, pain when you pass a stool, 447 00:25:52,280 --> 00:25:55,520 Speaker 6: abdominal bloating, cramp, being But I think the thing to 448 00:25:55,600 --> 00:25:59,880 Speaker 6: remember is that sometimes it's actually asymptomatic, and that's where screening. 449 00:26:00,960 --> 00:26:03,879 Speaker 6: So when we talk about screening, we're talking about subjecting 450 00:26:03,920 --> 00:26:08,119 Speaker 6: a whole population of patients who are asymptomatic to a 451 00:26:08,160 --> 00:26:11,760 Speaker 6: particular test. And that's why the age to start screening 452 00:26:11,880 --> 00:26:14,560 Speaker 6: is such a hard thing to move right because it 453 00:26:14,680 --> 00:26:18,879 Speaker 6: impacts the whole society and the whole population. But while 454 00:26:19,160 --> 00:26:21,680 Speaker 6: the policy makers are working on that, I think there's 455 00:26:21,720 --> 00:26:25,000 Speaker 6: so many things that can work on. I always distinguish 456 00:26:25,080 --> 00:26:29,080 Speaker 6: diagnosis from screening. So if you can have a symptom 457 00:26:29,119 --> 00:26:31,720 Speaker 6: at any age, the key there is, if you have 458 00:26:31,760 --> 00:26:34,680 Speaker 6: a symptom, we're not talking about screening. We're talking about diagnosis. 459 00:26:35,359 --> 00:26:40,320 Speaker 6: Whatever age do comes, don't delay, don't wait. I think 460 00:26:40,400 --> 00:26:42,800 Speaker 6: as a as a culture, we need to be less 461 00:26:42,840 --> 00:26:47,399 Speaker 6: shy about talking about our poopo apology. 462 00:26:49,200 --> 00:26:53,240 Speaker 1: And then on their set children's book, everybody poops, Everybody poops, 463 00:26:53,440 --> 00:26:56,640 Speaker 1: and you know we yeah, it's gross to think about it, 464 00:26:56,720 --> 00:26:59,000 Speaker 1: but it's true poop and bugs. 465 00:26:59,160 --> 00:26:59,440 Speaker 2: Yeah. 466 00:26:59,680 --> 00:27:03,640 Speaker 6: Yeah, So I think that's number one and number two. 467 00:27:03,800 --> 00:27:08,280 Speaker 6: If there are symptoms, don't brush it off. Right. 468 00:27:08,359 --> 00:27:09,639 Speaker 2: We are all so busy. 469 00:27:09,800 --> 00:27:12,280 Speaker 6: I think we're probably more likely to go to a 470 00:27:12,320 --> 00:27:15,080 Speaker 6: coffee with a friend than call a physician to look 471 00:27:15,119 --> 00:27:17,960 Speaker 6: in the blood that's in our stool. And so don't 472 00:27:17,960 --> 00:27:22,120 Speaker 6: delay and really be our advocates. I think in addition, 473 00:27:22,280 --> 00:27:25,560 Speaker 6: sometimes when people do get enough courage to present to 474 00:27:25,680 --> 00:27:29,240 Speaker 6: a physician, sometimes the first one you see pooh poos 475 00:27:29,280 --> 00:27:31,400 Speaker 6: it and says, oh, don't worry about it. 476 00:27:31,600 --> 00:27:35,000 Speaker 1: Yeah, I'll say it's just hemorrhoids. You know, you see 477 00:27:35,040 --> 00:27:36,600 Speaker 1: blood in the toilet. 478 00:27:36,320 --> 00:27:37,880 Speaker 2: And so be persistent. 479 00:27:38,800 --> 00:27:42,480 Speaker 6: We are doing a lot among the professional societies to educate. 480 00:27:42,920 --> 00:27:46,679 Speaker 6: The mass media is raising awareness. You're all helping, so 481 00:27:46,760 --> 00:27:50,000 Speaker 6: I think the whole culture will change. But there are 482 00:27:50,080 --> 00:27:54,080 Speaker 6: going to be people, unfortunately who may dismiss you, and 483 00:27:54,160 --> 00:27:58,720 Speaker 6: so be yourself advocate and really push for the diagnostic test. 484 00:27:58,760 --> 00:27:59,960 Speaker 5: That's a different question than us. 485 00:28:00,560 --> 00:28:03,399 Speaker 1: And I know that only twenty percent of people because 486 00:28:03,480 --> 00:28:05,800 Speaker 1: I just came from the Coli Guard Classic and I 487 00:28:05,840 --> 00:28:08,520 Speaker 1: did some interviews there, that only twenty percent of people 488 00:28:09,000 --> 00:28:11,840 Speaker 1: eates forty five to forty nine are actually getting screens. 489 00:28:11,960 --> 00:28:14,199 Speaker 1: So we need to really spread the word that the 490 00:28:14,280 --> 00:28:17,000 Speaker 1: age has been lowered. And I think one of the 491 00:28:17,080 --> 00:28:20,000 Speaker 1: interesting things, Susan, we were talking about before we came 492 00:28:20,040 --> 00:28:25,399 Speaker 1: on stage was that Nancy's patients are incredibly healthy. You know, 493 00:28:25,480 --> 00:28:29,040 Speaker 1: these people in their twenties and thirties and forties are 494 00:28:29,080 --> 00:28:30,440 Speaker 1: like marathon runners. 495 00:28:30,520 --> 00:28:31,960 Speaker 2: They are super. 496 00:28:31,640 --> 00:28:35,720 Speaker 1: Health conscious, and I thought it was really interesting. Another 497 00:28:35,880 --> 00:28:39,800 Speaker 1: thing that scientists are looking at, Susan, that me you 498 00:28:39,880 --> 00:28:42,719 Speaker 1: all don't mind them calling you by your first names 499 00:28:43,120 --> 00:28:46,960 Speaker 1: that may contribute or that people are wondering about. Can 500 00:28:47,000 --> 00:28:49,840 Speaker 1: you talk about that? And it has to do with protein, 501 00:28:50,560 --> 00:28:52,400 Speaker 1: like everywhere. I don't know about you all. But I'm 502 00:28:52,440 --> 00:28:54,840 Speaker 1: so sick of seeing people on my Instagram feed talking 503 00:28:54,880 --> 00:28:58,800 Speaker 1: about like eating grams of protein almost equal to my weight. 504 00:28:58,880 --> 00:29:01,560 Speaker 1: And it's like what, And I don't know, am I 505 00:29:01,640 --> 00:29:04,320 Speaker 1: the only one that's getting all these things right? It's 506 00:29:04,360 --> 00:29:08,000 Speaker 1: like protein craze Central exactly. 507 00:29:08,120 --> 00:29:09,040 Speaker 2: So let's talk about that. 508 00:29:09,400 --> 00:29:11,480 Speaker 4: If you go into the grocery store, you're seeing these 509 00:29:11,520 --> 00:29:14,760 Speaker 4: protein drinks, you're seeing the protein powders, there's protein pasta, 510 00:29:14,840 --> 00:29:17,920 Speaker 4: protein cereal, and protein bars, right, But. 511 00:29:17,920 --> 00:29:20,120 Speaker 5: They're ultraprocessed foods. 512 00:29:20,480 --> 00:29:22,959 Speaker 4: So these are the foods that have the emulsifiers, they 513 00:29:22,960 --> 00:29:25,280 Speaker 4: have the stabilizers, all of those harmful chemicals that are 514 00:29:25,280 --> 00:29:28,360 Speaker 4: disrupting our GOT barrier. But they're being marketed to the 515 00:29:28,360 --> 00:29:31,440 Speaker 4: health conscious individual. So someone who's not going to grab 516 00:29:31,440 --> 00:29:34,000 Speaker 4: a twinkie because they're like, this is not healthy, but oh, 517 00:29:34,040 --> 00:29:36,280 Speaker 4: a protein bar is a healthy alternative. 518 00:29:36,600 --> 00:29:40,320 Speaker 5: So that's where it's concerned. So they are ultra processed. 519 00:29:41,040 --> 00:29:42,760 Speaker 4: And the thing here, and I was I was selling 520 00:29:42,760 --> 00:29:45,520 Speaker 4: you KD before we came on, and all of the 521 00:29:45,560 --> 00:29:48,280 Speaker 4: studies and the dietary studies that look at a healthy microbiome, 522 00:29:49,400 --> 00:29:52,640 Speaker 4: protein should only be like fifteen percent of what you're 523 00:29:52,640 --> 00:29:56,920 Speaker 4: consuming so it's carbohydrate sixty percent, protein about fifteen percent, 524 00:29:57,320 --> 00:30:01,720 Speaker 4: and good fats so these and these pula so the PUFAs, 525 00:30:01,720 --> 00:30:07,240 Speaker 4: the polyosaturated fasciocids another fifteen percent. So carbohydrates feature microbome 526 00:30:07,360 --> 00:30:14,320 Speaker 4: complex carbohydrates, fiber you know, things like they're called fibers, 527 00:30:14,320 --> 00:30:16,760 Speaker 4: that these microbes will actually use the nutrient source to 528 00:30:16,800 --> 00:30:19,400 Speaker 4: produce these short chained fasti acids that lead to. 529 00:30:19,320 --> 00:30:21,400 Speaker 5: That gulth barrier. So this is a challenge for protein. 530 00:30:21,520 --> 00:30:24,040 Speaker 1: And you are saying, Julie that you know this this 531 00:30:24,120 --> 00:30:27,480 Speaker 1: sort of ultra processed protein, like because I was like, oh, 532 00:30:27,520 --> 00:30:30,240 Speaker 1: I should be putting protein powder in my smoothies because 533 00:30:30,240 --> 00:30:32,840 Speaker 1: I want to have strong bones and muscles. Right, But 534 00:30:33,080 --> 00:30:36,200 Speaker 1: all this ultra processed protein isn't even the right kind 535 00:30:36,240 --> 00:30:37,600 Speaker 1: of protein, right, right. 536 00:30:37,640 --> 00:30:40,960 Speaker 3: You want to look for high quality bioavailable protein which 537 00:30:41,000 --> 00:30:44,400 Speaker 3: is naturally occurring, like in a product like LifeWay to fear. 538 00:30:45,920 --> 00:30:49,240 Speaker 2: Shameless fluch, shameless lud. But it's real, it's true. 539 00:30:50,000 --> 00:30:50,200 Speaker 6: You know. 540 00:30:50,240 --> 00:30:52,880 Speaker 3: Again, this is something passed down for generations for two 541 00:30:52,920 --> 00:30:55,360 Speaker 3: thousand years. There's a reason why it survived for two 542 00:30:55,360 --> 00:30:58,080 Speaker 3: thousand years, you know. I think also one of the 543 00:30:58,120 --> 00:31:00,360 Speaker 3: things that has happened in the last ten year is 544 00:31:00,400 --> 00:31:02,880 Speaker 3: this plant based movement which has really done us a 545 00:31:02,880 --> 00:31:07,960 Speaker 3: lot of harm. These are ultraprocessed, lab created plant based 546 00:31:08,160 --> 00:31:13,040 Speaker 3: ingredients and they have unfortunately really messed with our minds 547 00:31:13,040 --> 00:31:15,479 Speaker 3: and all these influencers and people who go on social 548 00:31:15,520 --> 00:31:18,120 Speaker 3: media to talk about doing this and that with plant based, 549 00:31:18,320 --> 00:31:22,000 Speaker 3: anti dairy, I'm anti dairy, don't do dairy, evil dairy. 550 00:31:22,200 --> 00:31:26,760 Speaker 3: That is so untrue because really dairy for men to 551 00:31:26,880 --> 00:31:30,200 Speaker 3: dairy is not the same as just regular dairy. For 552 00:31:30,400 --> 00:31:35,840 Speaker 3: men to dairy creates this natural effervescent probiotic combination and 553 00:31:37,000 --> 00:31:40,640 Speaker 3: it's able to survive. So probiotics not only do you 554 00:31:40,760 --> 00:31:44,680 Speaker 3: want it to take you know, to have a probiotic, 555 00:31:44,720 --> 00:31:47,560 Speaker 3: but you want it to be encapsulated in the dairy 556 00:31:47,600 --> 00:31:50,040 Speaker 3: because the gut is very acidic and it needs to 557 00:31:50,320 --> 00:31:53,800 Speaker 3: the probiotic has to survive the entire digestive track and 558 00:31:54,120 --> 00:31:59,240 Speaker 3: out of UC Davis, doctor Mara found that when it 559 00:31:59,320 --> 00:32:02,880 Speaker 3: comes from a saurce, that probiotic can actually go through 560 00:32:02,920 --> 00:32:07,320 Speaker 3: the entire digestive system, through the rectum and really. 561 00:32:07,080 --> 00:32:08,280 Speaker 2: Do what it's supposed to do. 562 00:32:08,400 --> 00:32:10,840 Speaker 3: What all these the science is saying that it will 563 00:32:10,880 --> 00:32:15,760 Speaker 3: do so that's critical that not all probiotics are the same, 564 00:32:16,120 --> 00:32:18,160 Speaker 3: and it really is important to get it from a 565 00:32:18,240 --> 00:32:18,920 Speaker 3: dairy source. 566 00:32:19,040 --> 00:32:22,160 Speaker 1: So susan it drinking milk is better than drinking almond milk, well, 567 00:32:22,240 --> 00:32:25,760 Speaker 1: fermented milk, Well, but what about regular milk versus like 568 00:32:25,880 --> 00:32:29,200 Speaker 1: almond milk or soy milk. I drink regular milk because 569 00:32:29,200 --> 00:32:32,120 Speaker 1: I just don't like almond milk in my coffee. But 570 00:32:32,160 --> 00:32:39,200 Speaker 1: I do drink protein added milk. Is that mer ermented milk? 571 00:32:39,200 --> 00:32:41,680 Speaker 1: And then okay, that's all right, all right? Drinking beer, 572 00:32:42,800 --> 00:32:44,560 Speaker 1: all right? But there are other good things that are 573 00:32:44,560 --> 00:32:49,600 Speaker 1: fermented in addition to kafir at, kembucha, kin chi, yogurt. 574 00:32:50,160 --> 00:32:53,520 Speaker 1: Those are very healthy. Talk about the fermentation process and 575 00:32:53,520 --> 00:32:56,480 Speaker 1: why that's good for a microbiome. I don't like I'm 576 00:32:56,520 --> 00:32:59,520 Speaker 1: going to start drinking kombucha. My daughter loves it. I 577 00:32:59,520 --> 00:33:01,840 Speaker 1: think it's as funky, but I'm going to learn to 578 00:33:02,000 --> 00:33:02,960 Speaker 1: like it exactly. 579 00:33:03,080 --> 00:33:07,200 Speaker 4: So, these fermented foods, they actually contain live microorganisms. Right, 580 00:33:07,200 --> 00:33:09,480 Speaker 4: They're often referred to as probiotics, and they can be 581 00:33:09,560 --> 00:33:12,760 Speaker 4: bacteria and they can be yeast, but these are generally 582 00:33:12,960 --> 00:33:15,560 Speaker 4: beneficial microbes for your gods. So these are very good 583 00:33:15,600 --> 00:33:18,880 Speaker 4: microbes that help maintain that gut barrier, helped in the 584 00:33:18,880 --> 00:33:21,880 Speaker 4: production of the mucus and help in production of short chained, 585 00:33:21,920 --> 00:33:24,959 Speaker 4: batty acids that builds those epithelial cells to be strong 586 00:33:25,240 --> 00:33:28,480 Speaker 4: and prevent things from moving through. So the fermentation process 587 00:33:28,520 --> 00:33:33,200 Speaker 4: itself is that these live microbes acting on you know, say, 588 00:33:33,440 --> 00:33:39,360 Speaker 4: sugars and starch to produce organic acids that within the food. 589 00:33:39,360 --> 00:33:42,640 Speaker 4: And that's often you talked about that little acidic bubbly favor, right. 590 00:33:42,680 --> 00:33:45,520 Speaker 4: It's these little acids that are being produced by the microbes, 591 00:33:45,560 --> 00:33:48,000 Speaker 4: but they ate in digestion. It eats in digestion and 592 00:33:48,040 --> 00:33:51,240 Speaker 4: it repopulates and balances your gots. So what you want 593 00:33:51,280 --> 00:33:54,160 Speaker 4: to look for are these fermented foods that would have 594 00:33:54,160 --> 00:33:56,160 Speaker 4: a range of different microorganisms. You don't want to do 595 00:33:56,160 --> 00:33:59,280 Speaker 4: just introduce one. You want to increase diversity. So there's 596 00:33:59,280 --> 00:34:04,520 Speaker 4: been numerous demonstrating having a diverse GOD microbiome is linked 597 00:34:04,560 --> 00:34:09,200 Speaker 4: with beneficial health aspects for chronic diseases, even treatments for cancer. 598 00:34:09,680 --> 00:34:11,400 Speaker 4: Having a diverse GOT microbiome. 599 00:34:11,400 --> 00:34:14,279 Speaker 1: I was going to ask ask Nancy, do you recommend 600 00:34:14,360 --> 00:34:19,319 Speaker 1: that some of your patients eat fermented food or has 601 00:34:19,360 --> 00:34:21,719 Speaker 1: that not really been established. 602 00:34:21,840 --> 00:34:22,800 Speaker 2: Yeah, so we haven't. 603 00:34:23,080 --> 00:34:25,200 Speaker 6: I don't do any in practice, but we've been talking 604 00:34:25,200 --> 00:34:27,919 Speaker 6: about maybe we should actually do a study to look 605 00:34:27,920 --> 00:34:28,200 Speaker 6: at that. 606 00:34:28,440 --> 00:34:29,320 Speaker 2: Yeah, definitely. 607 00:34:29,640 --> 00:34:33,880 Speaker 6: I have had scientists tell me that try not to 608 00:34:34,040 --> 00:34:37,759 Speaker 6: recommend taking a probiotic, for example, because that actually reach 609 00:34:37,800 --> 00:34:39,840 Speaker 6: stricts the diversity of the microbiol. 610 00:34:39,520 --> 00:34:42,240 Speaker 4: Yes, if it has one organism. So there are studies 611 00:34:42,280 --> 00:34:45,960 Speaker 4: done in melanoma patients that we're receiving immunotherapy, and they 612 00:34:46,000 --> 00:34:47,920 Speaker 4: looked at patients that were given a probiotic, so a 613 00:34:47,920 --> 00:34:51,799 Speaker 4: single microbe, versus patients that were given fiber, and they 614 00:34:51,800 --> 00:34:54,359 Speaker 4: gave patients up to fifty grams of fiber, so they 615 00:34:54,400 --> 00:34:56,640 Speaker 4: saw that it was actually fiber that helps the patients 616 00:34:56,640 --> 00:35:00,280 Speaker 4: respond better because it increased the god microbiome diversity, whereas 617 00:35:00,280 --> 00:35:01,640 Speaker 4: the single probiotic didn't. 618 00:35:01,800 --> 00:35:05,040 Speaker 1: Well, I'm glad you brought that up because I've often wondered. 619 00:35:05,080 --> 00:35:08,480 Speaker 1: And I talked to Jay's gastro entrologists, who I'm still 620 00:35:08,520 --> 00:35:11,319 Speaker 1: close friends with, and I asked him should I be 621 00:35:11,400 --> 00:35:17,520 Speaker 1: taking a probiotic pill? And he was like, sure, it 622 00:35:17,560 --> 00:35:20,320 Speaker 1: can't hurt. And I do think that there are a 623 00:35:20,360 --> 00:35:23,400 Speaker 1: lot of people supplements that are taking advantage of like 624 00:35:23,440 --> 00:35:26,920 Speaker 1: this new interest in microbiome and gut health and are 625 00:35:27,000 --> 00:35:31,160 Speaker 1: selling probiotics. What do you think of those versus get 626 00:35:31,239 --> 00:35:33,080 Speaker 1: getting probiotics in your diet. 627 00:35:33,600 --> 00:35:38,120 Speaker 4: Food is always best, go with the food because if 628 00:35:38,120 --> 00:35:41,520 Speaker 4: it's something that you can so for example, with Kiefer, 629 00:35:41,600 --> 00:35:44,160 Speaker 4: you're not just getting these microbes, which you're also getting 630 00:35:44,239 --> 00:35:47,600 Speaker 4: nutrition for your gosh. You know there's there's sugars within 631 00:35:48,680 --> 00:35:52,000 Speaker 4: Keefer that will help other microbes within your gotten. A 632 00:35:52,080 --> 00:35:57,720 Speaker 4: key problem with these probiotics is engraftment, so them staying 633 00:35:57,719 --> 00:35:59,960 Speaker 4: around right. If you think about your gosh as primarialist, 634 00:36:00,560 --> 00:36:03,480 Speaker 4: there's already microbes hanging out there, so you want to 635 00:36:03,520 --> 00:36:06,440 Speaker 4: make sure you've got the right ones moving into your neighborhoods. 636 00:36:06,880 --> 00:36:11,080 Speaker 4: So if you're drinking Keifer regularly, you're ensuring not that 637 00:36:11,120 --> 00:36:14,279 Speaker 4: you've got the right population in your neighborhood hanging out 638 00:36:14,320 --> 00:36:17,000 Speaker 4: and preventing the bad octors from setting up shop. 639 00:36:17,160 --> 00:36:19,400 Speaker 1: I think of them as little pac men, you know, 640 00:36:19,560 --> 00:36:22,640 Speaker 1: in your body, and they're eating all the healthy stuff 641 00:36:22,640 --> 00:36:24,800 Speaker 1: that you're putting in there exactly, and you want to 642 00:36:24,880 --> 00:36:28,080 Speaker 1: keep them there right and not we're feeding them and 643 00:36:28,200 --> 00:36:31,520 Speaker 1: keeping the good ones exactly, Like giving them good food good, right, 644 00:36:31,920 --> 00:36:32,840 Speaker 1: it could rounds. 645 00:36:32,640 --> 00:36:33,800 Speaker 2: Out the bad ones. 646 00:36:34,200 --> 00:36:37,960 Speaker 3: So keifer crowd the good bacteria and kafir and we 647 00:36:38,000 --> 00:36:42,040 Speaker 3: have twelve different strains fifty billion CFUs preserving. 648 00:36:41,800 --> 00:36:44,600 Speaker 1: And they and there's was a study, right, another study 649 00:36:44,680 --> 00:36:48,520 Speaker 1: that showed that it was really more on yogurt, right, well, 650 00:36:48,600 --> 00:36:51,920 Speaker 1: fermented foods, fermented food, but yogurt will tell us about 651 00:36:51,920 --> 00:36:56,960 Speaker 1: that study. Yeah, So a study out of Massachusetts found 652 00:36:57,000 --> 00:37:02,040 Speaker 1: that they studied one hundred and third thousand patients over 653 00:37:02,120 --> 00:37:05,560 Speaker 1: thirty years, and they found that people who consumed for 654 00:37:05,680 --> 00:37:10,520 Speaker 1: mented dairy every day or every week, two times a 655 00:37:10,560 --> 00:37:13,640 Speaker 1: week head of reduction in colon cancer. 656 00:37:14,160 --> 00:37:16,960 Speaker 3: And this is something that we're so excited about. It's 657 00:37:17,000 --> 00:37:21,000 Speaker 3: just the beginning of understanding. But really keyfer helps you 658 00:37:21,160 --> 00:37:27,000 Speaker 3: grow a good gut garden. It keeps those bacteria replenished 659 00:37:27,560 --> 00:37:31,320 Speaker 3: every day. Our modern lifestyle, like we talked about, antibiotics, 660 00:37:31,320 --> 00:37:35,560 Speaker 3: the processed food, stress, social media, travel, all of that 661 00:37:35,640 --> 00:37:41,160 Speaker 3: disrupts your gut biome and leads to dyspiosis. 662 00:37:41,160 --> 00:37:42,880 Speaker 2: So you could be the healthiest person. 663 00:37:43,000 --> 00:37:46,120 Speaker 3: You could eat very nutritiously what you think is nutritiously, 664 00:37:46,400 --> 00:37:50,640 Speaker 3: but if you're not replenishing the gut biome. You are 665 00:37:50,760 --> 00:37:54,080 Speaker 3: creating a dysregulation and the gut biome, and then we 666 00:37:54,160 --> 00:37:56,560 Speaker 3: know that it's contributing to all sorts of things from 667 00:37:56,600 --> 00:37:59,560 Speaker 3: mental health even you know there's a gut mind connection 668 00:38:00,200 --> 00:38:03,839 Speaker 3: to talk about that, Yeah, a gut skin connection. You know, 669 00:38:04,280 --> 00:38:06,919 Speaker 3: we're really learning the gut is the number one brain. 670 00:38:07,000 --> 00:38:09,600 Speaker 3: It leads to every part of your immune system. Yeah, 671 00:38:09,680 --> 00:38:12,480 Speaker 3: ninety percent of your immune system is controlled in the gut. 672 00:38:12,800 --> 00:38:15,120 Speaker 1: Yeah, And Susan, I wanted to ask you, so fermented 673 00:38:15,200 --> 00:38:19,600 Speaker 1: food that includes is cottage cheese fermented? Because I love 674 00:38:19,680 --> 00:38:23,080 Speaker 1: cottage cheese and I eat a lot of cottage cheese. 675 00:38:23,160 --> 00:38:26,480 Speaker 1: And oh, I mean enough with the cottage cheese recipes, 676 00:38:26,520 --> 00:38:26,759 Speaker 1: am I? 677 00:38:26,880 --> 00:38:27,120 Speaker 2: Right? 678 00:38:27,520 --> 00:38:31,960 Speaker 1: Is anyone like constantly scrolling food things on Instagram? Obviously 679 00:38:32,040 --> 00:38:34,360 Speaker 1: know how I'm spending my spare time, but what aout? 680 00:38:34,400 --> 00:38:35,640 Speaker 1: What about cottage cheese? 681 00:38:35,800 --> 00:38:38,400 Speaker 4: Yeah, that's a great a great source of cheese, right, 682 00:38:38,440 --> 00:38:42,080 Speaker 4: and dairy and it is includos it is the organisms 683 00:38:42,080 --> 00:38:44,799 Speaker 4: within us are not as diverse, for example, for what 684 00:38:44,840 --> 00:38:48,200 Speaker 4: you would see in Kiefer, but absolutely it's a great choice. 685 00:38:48,680 --> 00:38:51,440 Speaker 2: Okay, I want to just we're almost out of time. 686 00:38:51,480 --> 00:38:53,080 Speaker 1: We have a little bit more time, and I do 687 00:38:53,160 --> 00:38:57,319 Speaker 1: want to talk about this gut brain connection, which is 688 00:38:57,360 --> 00:39:02,160 Speaker 1: so fascinating that what is happening in your microbiome actually 689 00:39:02,160 --> 00:39:03,480 Speaker 1: affects your mental health. 690 00:39:03,520 --> 00:39:04,640 Speaker 2: Can you talk more about that. 691 00:39:04,840 --> 00:39:08,120 Speaker 4: Yeah, So it's a fascinating area of emerging research and 692 00:39:08,239 --> 00:39:12,160 Speaker 4: it's called the microbiome got brain access. So if you 693 00:39:12,160 --> 00:39:14,640 Speaker 4: think about your gut, you have your enteric nervous system, 694 00:39:14,680 --> 00:39:17,880 Speaker 4: which we often call our second brain, and this is 695 00:39:18,080 --> 00:39:20,960 Speaker 4: packed full of nerves, more nerves than in your spinal corridge. 696 00:39:21,440 --> 00:39:23,640 Speaker 4: And what we know is that there's microbes in the 697 00:39:23,680 --> 00:39:26,560 Speaker 4: gut that help in the production of certain chemicals called 698 00:39:26,600 --> 00:39:30,160 Speaker 4: NORD transmitters. So, for example, serotonin, ninety percent of that 699 00:39:30,320 --> 00:39:33,640 Speaker 4: is produced in your gut. That's our happy chemical. Then 700 00:39:33,680 --> 00:39:38,080 Speaker 4: there's also GABBA, which is gamma minobuteric acid, and that 701 00:39:38,120 --> 00:39:41,479 Speaker 4: helps you deal with anxiety and stress and dope mine 702 00:39:41,560 --> 00:39:45,080 Speaker 4: and other chemical that is your motivation chemicals. So we 703 00:39:45,200 --> 00:39:49,000 Speaker 4: know that the gut microbes, beneficial gut microbes are involved 704 00:39:49,000 --> 00:39:52,480 Speaker 4: in the production of those important NORD transmitters that signal 705 00:39:52,560 --> 00:39:56,080 Speaker 4: through this vagus nerve back to our brain and then 706 00:39:56,719 --> 00:39:59,640 Speaker 4: these can control your mood, how you're feeling. But there's 707 00:39:59,640 --> 00:40:03,239 Speaker 4: studies linking it to depression and to a range of 708 00:40:03,320 --> 00:40:07,680 Speaker 4: Alzheimer's even right, but they're emerging studies and most of 709 00:40:07,719 --> 00:40:11,640 Speaker 4: the functional work is in mouse models or wrap models, 710 00:40:11,719 --> 00:40:14,160 Speaker 4: and the correlative work are in humans, so we're still 711 00:40:14,239 --> 00:40:16,640 Speaker 4: learning from that. So that god brain access. But there 712 00:40:16,640 --> 00:40:18,600 Speaker 4: was an also outside of that. There was a recent 713 00:40:18,600 --> 00:40:21,920 Speaker 4: study published in Nature Medicine that looked at and they 714 00:40:21,960 --> 00:40:26,200 Speaker 4: characterized an older microbiome versus a younger microbiome in patients 715 00:40:26,200 --> 00:40:28,480 Speaker 4: over the age of fifty. And they saw this older 716 00:40:28,520 --> 00:40:32,719 Speaker 4: microbiome this patients had increased risk for cardiovascular disease, and 717 00:40:32,760 --> 00:40:37,080 Speaker 4: when they repopulated the microbiome through a fecal microbiota transplant 718 00:40:37,480 --> 00:40:40,200 Speaker 4: to this younger looking microbiome, it could reverse some of 719 00:40:40,200 --> 00:40:40,800 Speaker 4: these effects. 720 00:40:40,840 --> 00:40:42,120 Speaker 5: So it's a fountain of youth. 721 00:40:42,440 --> 00:40:43,920 Speaker 2: Yeah, I read about that. 722 00:40:43,920 --> 00:40:48,319 Speaker 1: That weird, Like, I'm sorry, the idea of a fingle transplant. 723 00:40:48,440 --> 00:40:51,799 Speaker 1: It's not as all this, but it's I think it's 724 00:40:51,840 --> 00:40:55,239 Speaker 1: so interesting. So what you eat, you know, when do 725 00:40:55,320 --> 00:40:57,600 Speaker 1: they say you are what you eat? But what you 726 00:40:57,640 --> 00:41:00,760 Speaker 1: eat is really you know, going to be can affect 727 00:41:00,800 --> 00:41:05,280 Speaker 1: your mental health so significantly. Well, I think we should 728 00:41:05,280 --> 00:41:10,600 Speaker 1: close by maybe just going down the line. I'm pretty 729 00:41:10,600 --> 00:41:12,839 Speaker 1: sure I know what Julie's going to say, but what 730 00:41:12,920 --> 00:41:16,640 Speaker 1: can we do to make sure that our gut health 731 00:41:16,880 --> 00:41:20,560 Speaker 1: is in tip top shape? I mean, And what advice 732 00:41:20,680 --> 00:41:25,120 Speaker 1: I guess specifically for calling cancer and early on set 733 00:41:25,200 --> 00:41:28,920 Speaker 1: cancers for you, Nancy, would you have for everyone in 734 00:41:28,960 --> 00:41:31,120 Speaker 1: this audience? And I hope again they're going to spread 735 00:41:31,160 --> 00:41:31,759 Speaker 1: the word. 736 00:41:32,120 --> 00:41:32,440 Speaker 2: Sure. 737 00:41:32,560 --> 00:41:35,520 Speaker 6: My take home will be look at your poop and 738 00:41:35,680 --> 00:41:37,240 Speaker 6: forty five is a new fifty. 739 00:41:38,440 --> 00:41:40,759 Speaker 2: That was simple? Okay, good? All right? 740 00:41:41,200 --> 00:41:43,960 Speaker 4: Yeah, So my take home is the beauty of the 741 00:41:44,000 --> 00:41:48,239 Speaker 4: microbiome is that it's modifiable. We can manipulate us, so 742 00:41:48,480 --> 00:41:52,880 Speaker 4: we can take control by eating healthily, avoiding the ultraprocessed foods, 743 00:41:53,040 --> 00:41:55,680 Speaker 4: incorporating whole foods and fermented foods into our. 744 00:41:55,600 --> 00:41:58,360 Speaker 2: Diet and fiber, by the way, fiber is huge. 745 00:41:58,440 --> 00:41:59,960 Speaker 5: Fiber is huge. 746 00:42:00,200 --> 00:42:02,120 Speaker 4: And then also exercise is a role to play in 747 00:42:02,400 --> 00:42:05,320 Speaker 4: maintaining our microbiome, so we have control to some degree. 748 00:42:05,400 --> 00:42:07,680 Speaker 2: How does exercise affect your microbiome? 749 00:42:07,840 --> 00:42:12,560 Speaker 4: The links have been on increasing alpha diversity. So there's 750 00:42:12,560 --> 00:42:16,719 Speaker 4: certain microbes that like aerobic exercise. So the links have 751 00:42:16,800 --> 00:42:20,279 Speaker 4: all been correlated with increasing alpha diversity, which is what 752 00:42:20,320 --> 00:42:23,560 Speaker 4: you want to train your immune system to identify cancer, 753 00:42:23,640 --> 00:42:26,160 Speaker 4: because you know, when cancer arises, it actually is a 754 00:42:26,160 --> 00:42:29,040 Speaker 4: failing of your immune system to recognize that. So if 755 00:42:29,080 --> 00:42:31,160 Speaker 4: you can train your immune system to be strong and 756 00:42:31,200 --> 00:42:34,680 Speaker 4: having those microbes interaction with the gut beneficial microbes with 757 00:42:34,719 --> 00:42:37,560 Speaker 4: your immune system. This is the hypothesis as to how 758 00:42:37,760 --> 00:42:39,840 Speaker 4: all of these factors come together. So it's not a 759 00:42:39,880 --> 00:42:41,680 Speaker 4: single thing, it's multi factorial. 760 00:42:41,960 --> 00:42:45,120 Speaker 3: We're going to say a lot about prebiotics coming. You 761 00:42:45,160 --> 00:42:47,800 Speaker 3: don't really need to take an extra prebiotic. 762 00:42:48,280 --> 00:42:49,320 Speaker 2: It's in your food. 763 00:42:49,520 --> 00:42:54,520 Speaker 3: Every time you eat berries, banana, you know, kale, salads 764 00:42:54,960 --> 00:42:59,400 Speaker 3: that you're naturally getting those prebiotics, so you don't need prebiotics. 765 00:42:59,600 --> 00:43:03,359 Speaker 1: As I said, the industry that you know, supplement and 766 00:43:03,680 --> 00:43:07,799 Speaker 1: health food industry, I think is going to take advantage 767 00:43:08,239 --> 00:43:13,360 Speaker 1: of this, you know, great awakening about gut health and probiotics. 768 00:43:14,600 --> 00:43:17,799 Speaker 1: They're better to get them from natural sources instead of 769 00:43:18,080 --> 00:43:21,080 Speaker 1: like in pill form, is basically what I heard. I'm 770 00:43:21,080 --> 00:43:25,040 Speaker 1: going to stay away from protein bars and protein powder 771 00:43:25,200 --> 00:43:29,240 Speaker 1: honestly because it's just not as good as getting real 772 00:43:29,480 --> 00:43:33,520 Speaker 1: protein from real food. I'm going to be drinking my kafear, 773 00:43:35,520 --> 00:43:39,120 Speaker 1: but I think this is so important because I just think, 774 00:43:39,600 --> 00:43:43,480 Speaker 1: you know, I never knew quite that, I never understood 775 00:43:43,480 --> 00:43:46,320 Speaker 1: the importance of gut health when it comes to almost 776 00:43:46,400 --> 00:43:50,160 Speaker 1: every aspect of your physical health, and now we're learning 777 00:43:50,560 --> 00:43:54,520 Speaker 1: of your mental health. So I've had so much fun 778 00:43:54,680 --> 00:43:59,120 Speaker 1: with this panel. Nancy, Susan, Julie, thank you all so much, 779 00:43:59,120 --> 00:44:02,000 Speaker 1: and I hope you guys well practice what you've heard about. 780 00:44:10,239 --> 00:44:13,440 Speaker 1: Thanks for listening everyone. If you have a question for me, 781 00:44:13,840 --> 00:44:16,319 Speaker 1: a subject you want us to cover, or you want 782 00:44:16,360 --> 00:44:19,720 Speaker 1: to share your thoughts about how you navigate this crazy world, 783 00:44:20,080 --> 00:44:23,320 Speaker 1: reach out send me a DM on Instagram. I would 784 00:44:23,360 --> 00:44:26,400 Speaker 1: love to hear from you. Next Question is a production 785 00:44:26,520 --> 00:44:31,000 Speaker 1: of iHeartMedia and Katie Kuric Media. The executive producers are Me, 786 00:44:31,320 --> 00:44:36,000 Speaker 1: Katie Kuric, and Courtney Ltz. Our supervising producer is Ryan Martz, 787 00:44:36,480 --> 00:44:41,320 Speaker 1: and our producers are Adriana Fazzio and Meredith Barnes. Julian 788 00:44:41,400 --> 00:44:46,440 Speaker 1: Weller composed our theme music. For more information about today's episode, 789 00:44:46,680 --> 00:44:49,040 Speaker 1: or to sign up for my newsletter, wake Up Call, 790 00:44:49,520 --> 00:44:52,440 Speaker 1: go to the description in the podcast app or visit 791 00:44:52,520 --> 00:44:55,719 Speaker 1: us at Katiecuric dot com. You can also find me 792 00:44:55,760 --> 00:44:59,480 Speaker 1: on Instagram. And all my social media channels. For more 793 00:44:59,520 --> 00:45:04,880 Speaker 1: podcasts from iHeartRadio, visit the iHeartRadio app, Apple Podcasts, or 794 00:45:04,920 --> 00:45:09,240 Speaker 1: wherever you listen to your favorite shows. Want to support 795 00:45:09,280 --> 00:45:13,279 Speaker 1: your gut health and microbiome. Try LifeWay Kaffir, packed with 796 00:45:13,400 --> 00:45:19,280 Speaker 1: bioavailable protein and fifty billion CFUs of probiotics to support 797 00:45:19,320 --> 00:45:22,960 Speaker 1: your digestive system. Enjoy it straight from the bottle, blend 798 00:45:22,960 --> 00:45:26,319 Speaker 1: it into smoothies, or use it in recipes. It's delicious 799 00:45:26,400 --> 00:45:29,399 Speaker 1: and versatile. And for a quick and healthy snack, try 800 00:45:29,440 --> 00:45:33,840 Speaker 1: Lifewaightfarmer cheese. It's loaded with protein and the perfect substitute 801 00:45:34,040 --> 00:45:37,800 Speaker 1: for cottage cheese with no blending required. Spread it on 802 00:45:37,880 --> 00:45:42,040 Speaker 1: a bagel, drizzle with olive oiler jam and enjoy. Love 803 00:45:42,160 --> 00:45:46,040 Speaker 1: your guts and visit Lifewayfoods dot com to elevate your 804 00:45:46,080 --> 00:45:47,000 Speaker 1: snacking today.