Dr. Gundry's private practice: (760) 323-5553

Speaker 1 (00:00):
Welcome to the Dr. Gundry Podcast, the weekly podcast, where Dr. G gives you the tools you need to boost your health and live your healthiest life.

Dr. Gundry (00:13):
Welcome to the Dr. Gundry Podcast. You probably heard me say it before, but sometimes true health comes from the foods you don’t eat. Unfortunately, some of the most dangerous foods out there are also some of the tastiest, but going lectin-free, doesn’t have to mean missing out on your favorite foods or eating the same thing over and over again. In fact, my guest today says that she adopted the lectin-free lifestyle for her auto-immune condition, but she stayed for the food. I mean, can you imagine?
That’s right. Her name is Kristine Wylie, AKA The Lectin-free Gourmet, and she’s a recipe blogger and E-cookbook author, inventor of lectin-free gourmet sourdough and the creator of the world’s first and only lectin-free food box, which my wife and I love by the way. So today, we’ll discuss how you can pursue your hobbies full time and share some tips for making your life on the program easier and more delicious. Kristine, it’s so great to have you on the show.

Kristine Wylie (01:36):
Oh, thank you, Dr. G. What an amazing introduction.

Dr. Gundry (01:38):
Well, we have followed you and your passion religiously, and I want to talk about how all this started. You have had a rare autoimmune condition that was particularly troublesome. Can you tell us about your health journey and what’s going on?

Kristine Wylie (02:02):
Yeah, I mean, I didn’t set out to become the lectin-free gourmet. I mean, that definitely wasn’t my goal, but I started out with a weird nail condition. I never had long nails; I was a violinist growing up and I just never had long nails. And one year, it was about maybe seven years ago, I decided to get acrylic nails because I thought, “Oh, what would that be like?” And big mistake. You know that tool that whirls around on the nails and they hovered around one spot too long and burnt the crap out of my fingernail, and that was the trauma that triggered it.
I got psoriatic nail. And the reason why it’s rare, I mean, psoriasis, isn’t really rare, but the reason why it’s rare is that apparently, only about 5% of people only present in their fingernails. Usually I’m told it is accompanied by really bad psoriatic arthritis, which I did not have thankfully, but still, the nails were hideous. I mean, this was a contagion. The one that was affected and had the trauma, got all pitted. The cuticle disappeared, the skin receded. I got inflammation all around the nail, scaly skin, and then it was a contagion. All my nails except two were affected.
I just couldn’t couldn’t lick it. And the other thing is, nobody could diagnose it. Everybody thought it was a fungal infection. And so I kept treating it like a fungal infection and it just wasn’t.

Dr. Gundry (03:59):
So you put creams on it or did you take a systemic antifungal or what happened?

Kristine Wylie (04:07):
So I was putting creams on it. I got diagnosed by one dermatologist and he was so proud of himself. He had compounded his very own proprietary liquid concoction that had been in a study and he was, pushing it on me. So I was putting on, it was just making everything worse. It was just inflaming… my nails looked terrible and I was walking around with my fingers tucked under. It was hideous. I’m not a big glamor girl, but it was a little embarrassing.

Dr. Gundry (04:47):
What prompted you to try and going lectin-free?

Kristine Wylie (04:53):
This is a really funny story and this is going to be an unrelated answer, but I’ll bring it back around. The several misdiagnoses, finally, I used to do a lot of Botox like a drug. That’s why I say I did Botox because I did a lot of Botox. I don’t anymore. But I used to, and my Botox doc, who used to be an internal medicine guy, they know everything, he diagnosed me, he figured out what it was and he’s like, “This is what you have.”
And so then once I knew what it was, then I went online. I’m a big reader. My dad was an anatomy professor at the University of Minnesota and a pioneering dentists, did all the first osseointegrations, and so I have a little bit of a science brain, even though I have an art degree, but I love to read scientific research. I was Googling psoriatic disease and trying to find answers once I knew what it was. And of course, I stumbled across you on nih.gov and some of the lectin research. And I just decided, “Well, what the heck? Can’t hurt to go lectin-free right?”

Dr. Gundry (06:26):
Right. What was your diet back then? Were you a typical American diet or you were eating really healthy, whole grain, the whole bit?

Kristine Wylie (06:40):
I like to think that it was healthy. I mean, I grew up in Minnesota; meat and potatoes. My mom was a big co-op food person. She always made granola, made her own bread, and we had stacks of prevention magazines in the toilet to read. We never used margarine. I mean, I thought we were pretty healthy, but meat and potatoes, and O’Lakes, Top The Tater, Old Dutch potato chips. I loved all that stuff. Lots of dairy, lots of cheese, oh my gosh.

Dr. Gundry (07:21):
You started this program and what did you notice?

Kristine Wylie (07:28):
Yes, so right away, literally within the first week, all that inflammation around my nails in the skin area, it was all red and inflamed and scaly, all that just shrunk and went down, immediately. This was within the first week that I just cut out lectins and I thought, “By golly, I’m onto something.”

Dr. Gundry (07:58):
Then your nails started looking better? Nails was a long process.

Kristine Wylie (08:07):
Nails is a long process. As it turns out, as I look back on pictures from two years ago, I started in July, 2018. Like your paper said, it only took about nine months for everything to kind of come back and heal itself. Just with food really just with food. But then I started finding other things like, I wasn’t totally satisfied with my nails. Like the pitting and the cuticles were still not there. The cuticles didn’t grow back. And so I kept searching; supplements really helped, vitamin D, vitamin C, zinc, silica, biotin. I know you’re not huge fan of collagen, but I do take collagen and I do notice a difference in my nails and hair; might be the biotin, I don’t know, but I still take it

Dr. Gundry (09:06):
That’s okay.

Kristine Wylie (09:10):
I mean, magnesium, there’s certain supplements that really, really help; so supplements. Then I stumbled across a study by Dr. Lin, a Chinese doctor who did a specific psoriatic nail study with… just so dumb. It’s so stupid. It’s so easy. It was Lindioil. He made a Lindioil with Indigo Naturalis and olive oil. I mean, how easy is that? So I took the Gundry MD Polyphenol-Rich Olive Oil, a tablespoon of that, and a quarter tablespoon of Indigo Naturalis herb. It was powder that I found; it’s the same stuff that they die blue jeans with. And I mixed that up and painted that on my nails for two weeks, twice a day. And my cuticles grew back.

Dr. Gundry (10:11):
There you go.

Kristine Wylie (10:12):
There you go, boom. But also here’s the sad part, and this was maybe harder than giving up lectins. I had to give up dairy. This Minnesota girl from the Land O’Lakes, had to give up dairy because dairy and psoriasis don’t mix. Sorry everybody out there with psoriasis, but try giving up dairy.

Dr. Gundry (10:37):
Yeah, we do a lot of specific dairy protein testing on some of our more mischievous patients. And there’s very strong reaction to even casein A2, even the way, so many of my psoriasis patients. Not everybody, but certainly a good number.

Kristine Wylie (11:06):
I was enjoying all the A2 dairy. I love goat cheese, I love all the French and Italian cheeses and dang it. I can’t have them anymore.

Dr. Gundry (11:23):
Well, in my reports, about 94% of people resolve their auto-immune condition with just the plain old Plant Paradox. But my practice through the years now, I get the ones that don’t make sense to anybody. They’d been to seven universities and they still got their auto immune disease and they do better on my program, but they’re still not there. We do a lot more quantitative food sensitivities and dairy, all forms of dairy, is a lot of the problems. Eggs is a lot of problem for some of these real troublemakers, and then I may have to do a whole podcast on interesting things I’ve learned from food sensitivities.

Kristine Wylie (12:11):
Still enjoy eggs. I raise chicken.

Dr. Gundry (12:17):
Again, these are some of my most mischievous people.

Kristine Wylie (12:21):
Yeah. And I’ve learned to love non-dairy coconut yogurt, CocoYo with the fizzy kefir fermentation. And some of the Kite Hill stuff is great. There’s some good non-dairy stuff out there.

Dr. Gundry (12:42):
Yeah. I’m quite a fan of LAVVA yogurts now, L-A-V-V-A. So try those if you haven’t seen them yet.

Kristine Wylie (12:42):
I haven’t seen them.

Dr. Gundry (12:52):
They’re based on pili nuts. So it’s a good, good option. All right. Let’s talk about your recipe blog, Lectin-Free Gourmet, AKA LFG. So you started blogging fairly early, you popped up on my Instagram and went, “Well, who’s this person?”

Kristine Wylie (13:17):
Yeah, who knew LFG was going to be cool until Tom Brady hash-tagged that one? Does he know that?

Dr. Gundry (13:23):
That’s right. So where does the inspiration come from?

Kristine Wylie (13:27):
Well, everywhere-

Dr. Gundry (13:31):
You obviously were a Minnesota girl, so I mean, did baking and cooking come naturally to you?

Kristine Wylie (13:38):
Yes. My parents were both amazing cooks. We had a restaurant. Yeah, so food was always in the mix. We traveled everywhere and street food and fine dining and food and wine magazines; one of my favorites, I get a lot of inspiration from that. So I mean, the contributors to that magazine are up and coming chefs, and I’m always staying on the trends with that magazine. So I’ve got a lot of posts around copycat recipes that I’ve made lectin-free.

Dr. Gundry (14:21):
That brings up an interesting point. So I subscribe to a lot of these magazines and it’s great if nothing else, bathroom reading material, but so tell me, doesn’t that frustrates you, that you go, “Oh my gosh. Look at this great recipe, look at all these great flavors, but there’s no way I’m going to ever have that.” So help us through that.

Kristine Wylie (14:49):
Because Dr. G, your yes list, is an infinite permutation of possibilities. That’s how I see it. I see it as, “Dare me. Just dare me.” I can make anything lectin-free because that list is vast.

Dr. Gundry (15:09):
It is. In fact, my patients, when I show them the list, or new patients, they go, “There’s nothing that I can eat,” because I show them the no list and they go, “What, wait a minute. There’s nothing I can eat.” And then I show them the yes list. I say, “I’m going to be honest with you. I actually have not personally gotten through my yes list yet. And I’ve been at this 20 years.” There’s a couple that I don’t incorporate them into my diet, but I said, “There is no way you can’t find something to eat, and a lot of things to eat on this list.”

Kristine Wylie (15:48):
Yeah. There’s so much, and just combining things and my scientific brain kicks in and I say, “I can take that over here and this over there and make this.” So it’s just crazy, the possibilities.

Dr. Gundry (16:07):
Yeah, I think that’s really exciting that you’ve done that. In my first book, I have a very good friend by the name of Tom Guy. And Tom guy said, “Look, the menu at a restaurant only tells you what the chefs got in the back.” I think that’s a great point that you’re starting with. Look, here’s my palette of colors that I get to paint with. And nobody tells you how to mix this palette to get something.

Kristine Wylie (16:43):
Yeah. Nobody can tell me that that’s limited because that is not limited. There’s, like I said, an infinite number of ways to combine everything on that list.

Dr. Gundry (16:55):
Do you remember, I could look back, what were some of your first recipes that LFG shared on Instagram?

Kristine Wylie (17:06):
Oh, way, way, way, way back. The first recipe that I shared after I showed a picture of my hideous nails was Asian sticky ribs, and then granola, which became this crazy, “Got to have it.” Now I sell it in six packs.

Dr. Gundry (17:29):
Which is fabulous by the way.

Kristine Wylie (17:29):
Oh, thank you. Sushi, I did beets, I mean, how much fun can you have with beets? Beet mole, beet Wellington, beet poke, and all kinds of Japanese food, beefs sukiyaki and tempura sushi rolls, tempura lobster sushi rolls, egg and tamago and a nigiri, gosh, salmon nicoise, and wild grouse with shiitake sour cream sauce. There’s just so many-

Dr. Gundry (18:13):
Stop. I’m getting hungry. So at what point did you realize your recipes could help people all over the world support their health? I mean, were people writing you, were they-

Kristine Wylie (18:26):
Pretty early. I mean, I could tell. You see out there, there’s a lot of repeat and egg roll in a bowl, gets a lot of love and, people are making the same stuff over and over, and they’re great recipes, but mine were original and different and leveled up a little bit, gourmet, and I was eating still lectin-free. People were like, “How are you doing this? Where can I get this? Give me, give me, give me. I need this recipe, or can you just cook for me?”
I had actually an offer to go cook for a very famous person, and I ended up not doing it, but that wasn’t… I have kids and all that. So it was not going to work, but people wanted my food.

Dr. Gundry (19:21):
So you say that gourmet foods are what separates the lectin-free eaters from the lectin-free cheaters?

Kristine Wylie (19:31):
Oh, totally.

Dr. Gundry (19:33):
What do you mean by that?

Kristine Wylie (19:35):
I mean, just like any diet, and I hate to call this a diet, because it’s really more than that. It’s a lifestyle, it’s a movement. But just like any restricted diet, the food has to keep evolving and getting better and you have to have the foods that you crave or you’re going to cheat. I mean, you can have the same things over and over and over again, and pretty soon you’re bored and you’re like, “What can I do?”
If you’re not a recipe creator, you’re going to be at a loss. You’re going to reach for a Big Mac probably, or a bag of chips, because you want that. People want that. We’re gluttons, admit it.

Dr. Gundry (20:27):

Kristine Wylie (20:28):
Yeah, and people have so much emotion around food. Like, “Oh, if only I could have a croissant,” well, you can because I figured out how to laminate my sourdough. I just keep inventing, inventing, inventing, and creating things and having all of the things that I miss so that other people can have it too, because if you have those foods available, you’re going to stay on it. You’re not going to cheat. You’re going to keep eating lectin-free.

Dr. Gundry (21:07):
Yeah. And I think, thanks to people like you and I mean this huge movement, which truly it is a movement, you’re empowering people that this is not so much giving up stuff, look at all this great stuff that you’ve never eaten in your life, and look what’s happening. We’re beginning to see… I mean, even in stores we’re seeing, I mean, who would believe that you could have commercial, cassava, pasta, or commercial sorghum or millet pasta. People are making attempts, and sometimes the initial attempts are okay, but then you see it evolve like yourself; your passion is bread. I mean, come on, what’s a heck is a laminated croissant? I mean…

Kristine Wylie (22:10):
You laminate dough, you roll it out and you put butter in and then you fold it in like exponentially so that it becomes layers and layers and layers of flakiness. And it’s much harder without gluten, but it’s achievable. And I have opened the door for croissants and anything with puff pastry, wellington, so it’s all possible. And it’s really not even that hard. It’s just somebody had to figure it out.

Dr. Gundry (22:53):
And you did it.

Kristine Wylie (22:55):
And I did it because challenge me, just challenge me.

Dr. Gundry (23:00):
I think this is really fascinating. I grew up in Omaha near Minnesota, and my mother was… I mean, she was addicted to Julia Child, and addicted to Gourmet Magazine. I was in the kitchen with my mother all my life. You brought back memories because we did a lot of and layered. I know exactly what you’re talking about with the multiple layers of butter.
And we would actually, our family would go on Gourmet Magazine tours where my mother would say, “Okay, here’s where Gourmet Magazine went in Tuscany and Emilia Romagna and we’re going to do it.” We’d fly over there, we’d rent a car, and we’d duplicate the Gourmet Magazine tour. So I’m sitting here reminiscing saying, “Wow, no wonder she got all. She has this great talent for this.” So I guess you can thank your parents, huh?

Kristine Wylie (24:06):
Yes, definitely. And it’s interesting about that. My dad passed away in April, 2018 and I just shortly started the lectin-free diet after that. and it really wasn’t until he passed that, that science in me started kicking in. I don’t know what it was. I don’t know what you believe, but I don’t know. I don’t know what it was.

Dr. Gundry (24:31):
Oh yeah, no, I think that’s very true, but that’s another subject. Okay.

Kristine Wylie (24:36):
That’s a whole other podcast-

Dr. Gundry (24:39):
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Kristine Wylie (26:24):
Yeah, I mean, with all the resources and free recipes and three eCookBooks and all the advice, I mean, I even have a sourdough hotline. You can call me anytime and I’ll give you advice. People still want me to cook for them, just make it for me. And so my whole goal is to make people’s lectin-free lives easier. And like I said, at the beginning, I didn’t start out to be, anybody’s anything. Lectin-free gourmet or your cook or a money-making venture with the foodie boxes. This has all happened organically. I’m not trying to create or do anything. I’m just answering calls. I’m just answering requests. And people just kept saying, “Oh, can you just send me some of your granola?” So I started doing that and it just turned into this big filling orders.
Now I’ve got this seasonal food box, the LFG foodie box, and each season I create eight items. You always get granola, you always get a big bag of flour to bake with and to use my recipe blog, you get pancake mix, you get a pasta kit, featuring the big green, organic millet pasta that I’m on the side of their box. I mean, I didn’t ask for that either. It’s just, everybody’s coming to me, which is a nice way to be. I’m not struggling anymore. I’m not trying to fight my way to the top or anything, it’s just happening. You get mug cakes are great. You get some jiggly fun dessert in there. You get a cookie mix and a drink mix.
Every season, it’s something fun, something to look forward to. And I do remind everybody, gosh, these are treats, eat your salads, eat your greens, eat your veggies, eat your roots. These are treats because there’s a lot of carbs in there. There’s a lot of starch in there. There’s a lot of sweet taste in there. So it’s not something to live on. It’s not meal kits per se, but it’s something that is designed to make your lectin-free life easier and to reward yourself with good tasting food.

Dr. Gundry (29:17):
I want to go down on that a little bit more. Obviously with COVID, we’ve had huge amounts of disruption of jobs. Tons of people are still without a job. And I’ve been on other podcasts where, we’ve had guests on this podcast. Is this a time where it’s time to take advantage of what life has offered you rather than thrown at you and do what you love? And it sounds like you’re finding success and doing what you love.

Kristine Wylie (29:59):
Yeah. You know, the really funny thing about that whole COVID thing and what I’m doing is, back up to last September, last Labor Day, I launched my Magnum Opus, which was my eCookBook on sourdough. I’ll send you a copy. I haven’t sent you that yet, but it nearly killed me making all that sourdough and all that bread. But who knew that that was going to be, sourdough was going to be the viral hobby. And those eBooks are just selling like hotcakes. And then I started the foodie box, before COVID, and then it turned out people really needed food delivered to their door.
Those were just two lucky breaks that I got or not, or maybe it was just what I was meant to do. And [inaudible 00:31:06] grace of God, he lit the path for me, but I am doing what I love. And, it’s so easy when you do what you love. It doesn’t feel like work at all. How did I publish three cookbooks in a year? Who did that even? I did it because I love it. It wasn’t work at all. I go into the kitchen and I make food and I pack up boxes and I write love letters to everyone. It’s not work.

Dr. Gundry (31:45):
Very good. What do you kids think about all this? Do they help you in the kitchen? How old are they?

Kristine Wylie (31:51):
I have a 13 year old and a 20 year old. My 20 year old is, she’s a hard working little thing. She comes in and she takes over. She knows what to do. She tapes up all the boxes and fits everything in there like a puzzle and wraps them up real nice. She’s great. My son, he’s not as hardworking. He’s more of an athlete and he does like to eat though. And so a lot of the recipes I make, he’s got a very discriminating pallet and he won’t eat it if he knows it’s… The first thing he asks is, “Is it lectin-free?” And I’m like, “Oh, no.” Of course everything I make is lectin-free but he he’s my taste tester, so he doesn’t know he’s working for me, but he is.

Dr. Gundry (32:53):
Oh, very good. You know, it’s interesting. We have so many families who the kids really become the policemen of the family, and say, “Is that lectin-free?” I know my two grandchildren do that to my daughter and her husband all the time. It’s like, “Are you sure that’s, lectin-free? We’re not going to eat it.” And this is a seven year old.

Kristine Wylie (33:21):
Yeah. They won’t even taste it.

Dr. Gundry (33:22):
Better be. All right, now I was talking about job insecurity and no jobs. People may not have the money to spend on food boxes or maybe they want to do shopping and cooking for themselves. So what kind of cooking tips can you share with our listeners today who are learning to make any of their favorite recipes safer to eat?

Kristine Wylie (33:51):
Keep it simple. I certainly am capable of cooking anything, but if you’re not, just keep it simple. You don’t have to go out and buy all the fancy ingredients. Just keep it simple and keep it what you like. There’s all kinds of resources out there too. All of the Plant Paradox books have fabulous recipes in them, easy recipes too. And there’s Gina, Lectin-Free Creations. There’s Claudia, Creative In My Kitchen. There’s Autumn, Lectin-Free Mama. There’s Clean Colorful Life, Jenny. Her stuff is great. Love her. And free recipes on my blog, my eCookBooks. There’s so much out there. And if you’re just willing to accept your fate that you are going to have to cook. If you want to stay on this plan, you are going to have to cook. That’s just a fact, otherwise it’s not going to work.

Dr. Gundry (35:04):
Are there any kitchen must-haves a tea for Plant Paradox followers? What should you have in your kitchen if you’re going to [inaudible 00:35:14]?

Kristine Wylie (35:15):
A pressure cooker, duh. That opens up all kinds of possibilities. I mean, beans, you can have. That takes the beans off the No List and puts it back on the Yes List and tomatoes and an occasional white potato even. So get yourself a pressure cooker for crying out loud. If you’re going to do the lectin-free gourmet sourdough, get a stand mixer. They’re not very expensive and they really help with the dough.

Dr. Gundry (36:00):
With a dough blade.

Kristine Wylie (36:02):
Yeah, with a dough blade.

Dr. Gundry (36:03):
All right. Besides checking out your blog and delicious recipes, what advice can you give paradox newbies for sticking with the program and finding success?

Kristine Wylie (36:20):
Don’t deprive yourself.

Dr. Gundry (36:22):
Good advice.

Kristine Wylie (36:23):
I’m not saying cheat and go eat [inaudible 00:36:27] or a Big Mac or a cookie full of gluten, but if you’re craving something, there’s a 100% there’s going to be a recipe out there for it. I have in and out burger secret sauce. You can have really anything you crave. Just call me, find a recipe. I’ve got it for you probably. My website’s a veritable encyclopedia of cooking. If you’re looking for it, it’s probably there. Between all of us bloggers, we probably have it and keep it simple really.

Dr. Gundry (37:13):
And people can really phone you now, be careful, because lots of people are going to hear this podcast and see this podcast.

Kristine Wylie (37:20):
They do. I don’t pick up the phone if it’s a number I don’t recognize, but if they leave a message, I call them back. Anybody will tell you that.

Dr. Gundry (37:30):
Wow. Good for you. And just in case, tell everybody the website.

Kristine Wylie (37:39):
Oh yeah. It’s www.lectin-freegourmet.com.

Dr. Gundry (37:46):
Just like what you’ve been talking about but you’d be amazed. People go, “They never said the website.” All right. Now it’s time for our audience question, but every now and then we let you give the question. So you’ve got a question for me.

Kristine Wylie (38:05):
Yeah. So Dr. Gundry, since I started being the lectin-free gourmet, unfortunately people come to me for medical advice and I tell them, “I’m not your doctor, I’m your recipe developer. Go see a doctor. You have cancer? Go see an oncologist.” I know this is a rhetorical question and I actually even know how you’re going to answer this, but I really want you to say this. And I know you’ve said it before, but is the lectin-free diet supposed to replace medical treatments?

Dr. Gundry (38:55):
No, not at all. Hippocrates said, “Let food be your medicine and medicine be your food.” And he said, “All disease begins in the gut,” and the longer I’ve been doing this, the more I realize he was absolutely right. And if nothing has taught us anything about COVID, we should now know that a chronic disease, which sets you up for COVID increases your risk, is merely a disease list of conditions that are caused by leaky gut and gut dysbiosis. But having said that you’re right. You can control almost all of your fate with food and proper eating.
But it does not take the place of having a personal physician that you can identify with. One of the reasons so many people eventually end up in my office is they, for instance, let’s use your nails. They’ve been to 5, 6, 10 physicians who either don’t believe you or can’t find the reason, and then really aren’t very interested in anymore, but you have to find someone who takes your complaints seriously. And don’t give up until you, you find those individuals and they may be physicians, they may be nurse practitioners, they may be [inaudible 00:40:33], chiropractors, but find those people who can assist you.

Kristine Wylie (40:38):
Yes. Thank you. And I think that having that diet and curing that leaky gut just really gives you a fighting chance. That was the impetus to my healing, was treating my gut. That was the very first thing I did. And then I kept seeking, and I put all the pieces together. It’s a puzzle.

Dr. Gundry (41:03):
No, it is. I view myself as a detective then that’s really all I’m doing. Again, this was Hippocrates believed Hippocrates and taught that all of us have this ‘veriditas’ green life force energy, which sounds really Californian, but he was from Greece, that wanted perfect health, and that there were external factors that were preventing that person from having veriditas or a green life force energy from flourishing. And that the physician job was to find out what those external factors were and remove them or teach the patient to remove them, and then the green life force energy would solve the problem.
And the longer I’ve done this, the more… That guy was a genius. He was absolutely right. All I do, and all you’re doing is saying, “Okay, here’s some potential real mischief makers that are keeping you from having perfect health and why don’t you try getting rid of them and I’m going to help you cause you’re not going to be as miserable as you think you’re going to be in terms of what goes into your mouth and guess what you’re going to be a whole lot happier once we get rid of these guys.”

Kristine Wylie (42:30):
Well, I know I am. And I dedicate my life to Jesus, but I dedicate my gut to Dr. G.

Dr. Gundry (42:44):
It’s pretty heavy company, but thank you. I’m going to give you one more [inaudible 00:42:50] I was reading to the staff here, just before I have a friend, who’s a very great attorney. He’s not my attorney, but he’s my patient and my friend. And he’s just been plagued with gut issues and neurology issues, memory issues. He’s a young man. He’s in his 50s and people have been telling him, he’s gone all over the country, and people have said, “Well, you got early dementia. This is probably early Alzheimer’s. This is a 50 year old high-powered attorney. And I know how he eats. And I finally talked him into doing these sophisticated gut tests. And we went over him literally two weeks ago, and we identified certain things that he really shouldn’t be eating, including white potatoes. He really reacted to and spinach you really reacted to it.
And he wrote me a message and he said, “Look, thanks so much for going through with this.” He says, “I’ve been on this two weeks. I’m 90% better.” And he said, “I can’t believe how bad I really was until I started feeling the way I feel now.” He says, “I can’t believe how bad I was. I feel so good now.” And I think that’s true. So many of us in so many things, we really are functioning at a much lower level. And we take that as, “Yeah. That’s how I am. And the energy paradox. The next book is all about that. Most of us have accepted being tired and not hitting on all eight cylinders. All right, well, we really appreciate what you do. And folks sign up for Instagram, go to her website, try a foodie box. It’s really great. She does it seasonally, so you don’t have to sign up for the same old thing. “Oh, here comes another one,” but her granola is amazing. And the lobster mac and chee… Oh boy.

Kristine Wylie (45:00):
Oh man. Thank you so much, Dr. G.

Dr. Gundry (45:04):
All right. Take care Kristine. And keep up the good work. Okay?

Kristine Wylie (45:08):

Dr. Gundry (45:09):
All right. Take care.

Kimberly Snyder (45:15):
Welcome to the Feel Good Podcast with Kimberly Snyder. My goal is to help you develop a holistic lifestyle based on our four cornerstone philosophy, food, body, emotional wellbeing and spiritual growth. This holistic approach will help you feel good, which I define as being connected to your most authentic higher self. And this is the place from which your energy, confidence, creativity, true power and true beauty will start to explode. Every week, we provide you with interviews from top experts in their field, or a solo cast from yours truly to support you in living your most beautiful, healthy, and joyful life. I’m your host, Kimberly Snyder, founder of Solluna, New York Times bestselling author and holistic wellness, nutrition and meditation teacher. Let’s get started.

Dr. Gundry (46:07):
Time for the review of the week. This week’s review comes from Garden Girl on YouTube who says, “THANK YOU!. I’ve been battling auto-immune issues for 10 years. They diagnosed it as sarcoidosis affecting my skin, lungs and eyes. I’ve had many eyes, surgeries and procedures in a fight to maintain my vision. I’ve tried every diet and supplement and protocol out there, and nothing worked until a random video of Dr. G. came across my YouTube feed. I thought, “Who is this nutcase peeling his tomato?” Well, I’ve been on the cleanse for just a few days and I can feel this is going to work already. I can walk without pain. My skin is starting to clear and my eyes feel better. THANK YOU, DR. G!
Well, thank you for telling me all that. This is again, why I do this. This is why we produce these what seemed like crackpot videos on YouTube. It’s science based. And it’s based on 20 years now of my experience of patients, just like you, who have had among other things, auto-immune diseases that seemingly are not fixable. And it’s thanks to patients like you, and thanks to you writing me that we’re going to keep doing this, and we’re going to keep getting the message out because I am Dr. Gundry, and I’m always looking out for you. So thank you, Garden Girl, and good luck.
Disclaimer, on the Dr. Gundry podcast, we provide a venue for discussion and the views expressed by my guests do not necessarily reflect my own.
Thanks for joining me on this episode of the Dr. Gundry podcast. Before you go, I just wanted to remind you that you can find the show on iTunes, Google Play, Stitcher or wherever you get your podcasts. And if you want to watch each episode of the Dr. Gundry podcast, you can always find me on YouTube at youtube.com/drgundry, because I’m Dr. Gundry. And I’m always looking out for you.