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The corporate capture of the nutrition profession in the USA: the case of the Academy of Nutrition and Dietetics

Podcast Questions:

1. Fermentation [12:51]

Ken says:

I bought your book back in 2010, it was my first dive into evolutionary medicine, etc. I've been listening to your podcast since. I'm 44, 203 as of this morning, and still competing in the Scottish highland games and playing Rugby. In 2011 I was tested for auto-nuclear antibodies and was on the cutoff. The thought then was celiac disease but there was never a colonoscopy follow-up, as the doctor never called me from the referral, and eating paleo made me feel better so I just ran with it.

A couple of years later my TSH was low and instead of taking Synthroid, I did a bout of AIP and didn't notice anything then, but my TSH went up. A few years later we found a Baker's cyst in my knee, did AIP again, and found that alcohol was a trigger.

Doing different things to address my gut health, which was always an issue, and was always an issue for my dad who had Crohn's disease, I found that not only was alcohol a trigger. so was anything fermented, including kombucha, kimchi, sauerkraut, and soft cheeses, everything after about 3 days of daily consumption would make me sick.

So I guess my first question is, have you ever heard of anything like that before?

In January I am scheduled to have a hemorrhoidectomy and was told by the doctor as usual to increase fiber. Since I still have issues with a loose stool I figured I'd give it a shot. I also bought Dr. Cait Shanahan's book, "Deep Nutrition" and started to implement the four pillars and a psyllium husk fiber. To my surprise, I started getting sick again, the way I would to prolonged exposure to fermentation. With that I ask, is the fermentation of fiber in my digestive tract making me sick? Another, have you ever heard of that?

Right now I only see carnivore as an option. Is there a possible door I can check for a way to fix my digestive tract enough that any type of fiber doesn't affect me? And how far does this go? Am I destined to only drink water, is there any fiber in coffee? Do I need to switch my LMNT order to only raw, unflavored? Willing to turn over stones and look, just don't see anymore.

A high-fiber diet synergizes with Prevotella copri and exacerbates rheumatoid arthritis

2. Muscle Loss [32:40]

John says:

Hi Gang,

What are the major contributors for muscle loss as we age?

I am a diabetic, 61 years old and have lost significant muscle and continue to do so.

Doctor's don't have any answers other than I am older and diabetic.

So how do you stop or slow down and even better, reverse this process?

Love all your stuff and don't want to leave out the wife here. We know she is great too.

Longtime listener,

John

3. Whey Isolate [38:49]

Jody says:

Hi Robb and Nikki!

Thanks for continuing to do the podcast, great information and very entertaining! I love your humour and your no nonsense approach.

My question is about whey protein. I have autoimmune disease and I avoid gluten and dairy, other than ghee which I tolerate well. I’m an avid lifter and I do some running and yoga as well. Sometimes I find it hard to hit my protein targets but I don’t want to over do the legumes or grains by using a plant based protein powder. From what I can find, it seems that casein is more immunoreactive than whey. I’m wondering if I should try a very clean whey isolate or if dairy is just a bad idea in general. Thoughts?

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Transcript:

You can find the transcript for this episode on the blog page at https://robbwolf.com/2023/01/06/fermentation-preventing-muscle-loss-whey-isolate-thrr137/