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6/26/24 Food Sensitivities: FODMAP, Gluten and More with Lacey Hall

59:49
Well, Lacey, I need to officially introduce you properly. It's I'm Siobhan Sarna. Since we just hit record, I wanted to mention that again, founder of Chronic Condition Rescue and Siebecker SOS. It's a pleasure to have you all here. This is Lacey Hall, and Lacey has a very distinctive title.
She is a registered dietitian. She's also the head of the scientific affairs at Microbiome Labs. So every month, I'm so blessed to have a Microbiome Lab speaker come and share their expertise with, Mike Hayden. And she is, their boss. So I'll just leave it at that.
They they're all doing a great job, Lacey, and, it's thrilling to have you here today. We're gonna be talking about how to expand your diet. We're gonna be talking about FODMAPs. We're gonna be talking about enzymes. And, now I'm officially handing things over to you.
So go. Share your screen.
Absolutely. Thanks. Oh, I'm a boss. It makes me sound tough, but I'm not. Hopefully, we have a lot of fun.
Let me, share my desktop. Speakers and trainers. Give me one moment. I'm so sorry. It's asking me to
Well, good. Where are you all from? I would love to know where you're from in the chat. If you do, that is one request that I have. We have New Hampshire.
Hi, Suzette. Anybody from overseas? Anybody? Idaho, Fresno. Great.
Great. Great. Iowa, Boulder, Richardson, PA, England, Canada, Maryland. Thank you. Thank you.
Vegas. St. Pete. Hey, Julia. So great.
Southern Cal, Stillwater, Oklahoma. Love it. Alright.
Wow. Everywhere. I just absolutely love it. And I am here in, located in Chicago and excited to talk to you today about unlocking the mysteries of FODMAPs and navigating food sensitivities for a healthier and happier gut, which is all what we all want. Right?
If you're on this call and you've experienced any food sensitivities or uncomfortable feelings with your gut, then, hopefully, we can shed some light on some tactical ways and easy things to do to help you feel better on a day to day. So today, we'll keep it nice and light, and we'll go over some of, items that are listed here. What are FODMAPs? So we'll dig into what are FODMAPs, some of these pesky food components that can cause, some discomfort. What does a FODMAP sensitivity look like?
The power of digestive enzymes that you can use day to day to support FODMAP digestion, and how healing your gut can aid in overall digestion and overall health and quality of life, which is really, really important in situations like this because it ends up a role in your day to day, how you're feeling, how you're interacting with people. So let's start with some some nutritional science, some food science components to really set the stage here. So as we get into FODMAPs, let's first define what is fiber. And I'm sure you've all heard of fiber. What is fiber, though?
Fiber, they're components of carbohydrates in foods that your body cannot break down. So they're parts of the the carbohydrates that are in our diet that your body does not have enzymes to break down. Now all fibers are carbohydrates, but not all carbohydrates are fiber. So we'll look into some examples of carbohydrates versus cyber so that you can be a sleuth and a detective when you're at the grocery store and building your plate to know, what are your fiber components Sarna and what is the breakdown of the diet that you're consuming on a day to day basis. Now when we look at fiber and we get into this nerded outlook as to how we can classify fiber, it's based on how well it breaks down in water and then how is your gut breaking it down.
Now like I said, they're nondigestible carbohydrates, so your body isn't breaking them down. It provides no healthy component necessarily to to your own nutritional needs, but it's a really good food source for bacteria. So they love to chomp them down. So that's really one of the main purposes of fiber in our diet is to be a microbiome food source, but they're fermentable. Fermentable fibers, as they're broken down in our body, they Mark, eaten up by bacteria, and this can lead to the production of gas.
This can lead to the production of different bacterial components, a lot of them being extremely beneficial. And, normally, we wanna support our bacterial residents and the foods that they love so that they can ferment and create something called short chain fatty acids, which are really important when we get into our colon. But fibers can also cause a lot of GI upset when that fermentation equals a lot of air production, which can then lead to gas, bloating, GERD, and esophageal reflux and and reflux, disorders in the stomach. Now when you're consuming foods and you're consuming fiber, naturally, your body should should not have a lot of bacteria living in your stomach or living in your small intestine. The majority of the bacteria in your body should be living in the colon as we see on this picture here on the left hand side of the screen.
So most of this fermentation should take place in the colon. But we know that in certain conditions like SIBO and IBS and acid reflux, sometimes that's not the case. Sometimes there's a higher level of bacteria living in the small intestine, which can lead to a lot of, pain and, bloatedness in the upper portions of the gastrointestinal tract in the small intestine. Now bloating anywhere in the colon or small intestine can be very uncomfortable, and I would love to see a show of hands of how many women actually like to feel bloated. It's so uncomfortable when you feel like you're 6 months pregnant, but you know it was just that last meal that you ate.
It can become really problematic. So let's take a look at some carbohydrates and stay in our, in our food science sector right now. What are we looking at? So when we look at, the build up or the building of carbohydrates, let's start at the most simple level. Monosaccharides meaning one sugar, one saccharide.
It's the simplest type of sugar that we find in our diet. And there's 3 types that you've probably heard of some of the names. We have glucose. We have fructose that's found in fruit, and then we have galactose, which is a component of, milk sugar. Now we string these together, and this is like a pearl necklace.
So if we think of all of these little sugars stringed together, each little component, it creates a chain. So this is this entire chain is a very long carbohydrate. This is when all of those monosaccharides are strung together in this pearl necklace. But one individual pearl would be considered a monosaccharide, and another monosaccharide and another monosaccharide built together. And so this creates that very long and complex carbohydrate.
Now when we get into the combination of 2 monosaccharides joined together, we call this a disaccharide. And there are 3 types of disaccharides that you find very commonly in the foods that you're eating and drinking and encountering every single day. There's sucrose, which is a combination of 2 monosaccharides, glucose and fructose. Linked together, you have table sugar. There's lactose.
Glucose and galactose linked together, you have the sugar portion of milk. And maltose, glucose Sarna glucose, we find these in malts Sarna grains and in many different types of fruits as well. So we have our 2 monosaccharides. So we're building our pearl necklace. Right?
And then we get into a little bit bigger of a chain of that that pearl necklace. Here, we're encountering oligosaccharides. This means few sugar components that are linked together. So you have a range, of course, between 3 20 monosaccharide components that are put together. And as you see, we're getting into healthier food groups.
These are known as prebiotic fibers, and they're some of the healthiest groups of bacteria I'm Sarna, the healthiest groups of fibers that you can use to feed your bacteria. Your bacteria love to ferment these and create that gas and also create healthy short chain fatty acids, but it can be a trigger for those GI symptoms that many people are sensitive to and susceptible to. So we find, oligosaccharides in a number of food sources, fructooligosaccharides in, garlic, onions, chicory root, asparagus, jicama, and leeks. We find galactooligosaccharides in the dairy component, the nondigestible dairy component of, dairy products, legumes like beans and lentils, and different root vegetables, and oligosaccharides found in re wheat bran, but also corn cob, which, of course, isn't readily eaten, but often found in dietary supplements. And then inulin fiber found in wheat, onion, banana, leek, artichoke, asparagus, and chicory root.
And I have a table of, where a lot of these oligosaccharides can be found as well, later in the slide deck. Now these are not bad foods. Even though in they can cause some symptoms, they're foods that play a necessary role in our nutritional health, providing nutrients for us, and helping to, again, feed our microbiome. So we wanna get along with those foods, Sarna we'll talk about solutions to that later on in the presentation. Now the last part of our carbohydrate tour when we're thinking about that long pearl necklace are polysaccharides.
That's when we have long chains of 100 to up to a 1000 of monosaccharides that are strung together. And, again, this is another area where bacteria can ferment, the the the carbohydrate to become a trigger, for gastrointestinal uncomfortableness. So some examples of these long chains, these polysaccharides that you encounter in your diet are actual fibers from from beans, from even avocado, but there's a mix there, different types of starches, resistant starch, which is a result of cooking and cooling different fibers, becoming not something you absorb, and it's not even something that would, impact your blood sugar, but it it will stay undigested again to feed your bacteria. And then we have, these protein carbohydrate combinations that you find in a lot of the really hot ion and popular items in the dietary supplement industry right now, like hyaluronic acid, bone broths, and collagens, glucosamine, and chondratins that we're utilizing in a lot of the functional food realms, day to day. And so we have this combination there that has a polysaccharide component to it.
And then some of the mucilaginous herbs that are also used in a lot of gut healing protocols like slippery elm and marshmallow root, aloe. These are very comforting and soothing. But with some individuals, they can cause some fermentation issues and some some bloating as well. And then last on our carbohydrate tour are polyols. Polyols are things like sugar alcohols.
And the difference with the way in which you break these down is that oftentimes they pull in a lot of water into the gastrointestinal tract. They create, this surge of water. It's called an increase in osmotic load, and the sugar alcohol can lead to different types of symptoms like diarrhea, because it's it's creating this, pull of water into the intestinal tract. Now there's 3 types of sugar alcohols. Erythritol typically is known as a low FODMAP food.
I'll get into FODMAPs more, but it doesn't usually cause as much bloating, compared to the other sugar alcohols. But you still have to be careful. Because of it being a low FODMAP choice, oftentimes, people can overdo it, because they think that it's not going to cause bloating like xylitol, mannitol, or sorbitol that are occurring in a lot of fruits and vegetables as you listed here. So these are also carbohydrates, in the sugar alcohol form, but, you know, they can either be more man made or even naturally occurring as well. So here's a nice cheat sheet.
If you have a question about what are FODMAPs, FODMAPs are fermentable oligosaccharides. Remember, the small chain. Disaccharides, 2 monosaccharides. And a monosaccharide are polyol, FODMAPs. These are FODMAP foods that when they Mark consumed, when they reach an area where there's a high bacterial concentration, whether that's in the small intestine or the large intestine, it can cause a high amount of fermentation that lead to bloating, to gas, to diarrhea or abdominal pain that become very uncomfortable.
So this is a a good cheat sheet of knowing where some of the the different, fructans, galacto oligosaccharides, lactose components, fructose, and polyols are located within your diet. Now take a look at this diet. We're listing out some of the healthiest groups of or types of food that are known to us that we want to get in our diet. We don't wanna avoid these types of foods because they provide such nutritional value to us. They fill in our micronutrient gaps and needs and play a role in liver health and bone health, and brain health.
And so there has to be a solution to live harmoniously with the FODMAPs that are in our diet. Now when you are choosing to do a low FODMAP diet, there is an absolute time and a place and a need for it. Again, especially to people that are suffering and feeling uncomfortable day to day. But we have two main goals. We wanna decrease that osmotic load.
That's the water pulling into the intestinal tract and causing that bloated feeling, in some cases, causing diarrhea. And we also wanna decrease that bacterial fermentation, that sort of bacterial factory that's eating those specific food components and having a field day, causing that uncomfortable bloated feeling. So when we reduce the FODMAP foods, we often reduce those digestive symptoms that are associated with IBS, SIBO, flatulence Sarna gas, bloating, constipation, and diarrhea, which covers quite a gamut of the GI complaints that we hear especially from women. Now this type of diet, again, because of its healthy the healthy components that are in that list, it should be temporary. But we see really, really good results when you do take out the, the FODMAP foods.
If you look down at the the pink box on the left, PROS, we see that 80% of patients with IBS are put into remission of symptoms within 3 weeks of, following a FODMAP diet low FODMAP diet. And that is very empowering because it gives them a lot of their life back. But the cons are that it's it's very complex. It's very restrictive. It's starving the microbiome of the foods that it needs to be healthy and to protect our our systemic health.
It's hard to join individuals and eat what they're eating. It's not fun. Food should be shared with individuals that we love, and it should be something that we're celebrating. It shouldn't feel like a punishment. So we definitely don't want somebody looking to a diet like this to stay on for the rest of their life.
We hope that it's gradually reintroducing one food at a time while monitoring symptoms and figuring out what is the trigger for you. What is your personalized low FODMAP diet look like? So we can start restrictive for a few weeks, get things under control, and hopefully reintroduce. It takes a lot of commitment, but it can, really help you. Now what's happening?
You know, why aren't we able to digest these, different types of fibers in our our body? Now as we age, we have a reduction in enzymes that are breaking down these fibers, in the gut and in the upper portions of the digestive tract too. What are enzymes? Enzymes are like little scissors that are growing around and taking that pearl necklace and snip, snip, snip, snip, snip, snipping it into small little, components and substances that are able to be absorbed into the bloodstream that can provide nutritional value or provide some sort of function to the body. Now, again, these types of, fibers aren't broken down by human enzymes.
We don't have human enzymes that break down those complex fibers because that's reserved specifically for your bacteria. So there isn't something that we have in our body to break that down, which which is why so many people tend to feel bloated. Now when it comes to just regular carbohydrates like, like, the the disaccharides, we do have different enzymes to break them down into becoming glucose. We have enzymes to break proteins down to become amino acids, and we have enzymes to break down fats to become fatty acids that can be absorbed, of course. And this is paramount to our overall health.
And most of this, 90% of it, is happening in that first portion of your small intestine when you're eating food or as your stomach completes its digestion. So what can we do about it? You know, we've gotta have a hero of the day, and today, that hero is FODMAP. FODMAP is an enzyme blend that is formulated to break down these highly fermentable FODMAP foods. So we wanna use it to help provide relief from those, symptoms of constipation, of abdominal cramping and bloating, gas, and pain.
So this is something that you can use along a low FODMAP diet to really get the best outcomes. And with something like this, you're gonna have more freedom too because you can't live in a bubble, and nobody wants to. I personally love using it for the foods that give me more irritation. I use it in a very targeted fashion because I know which foods give me the most discomfort, and so I I use it more strategically depending on what I'm eating. But if you're going through any sort of SIBO protocol or IBS protocol, this is something that will be your saving grace that will make you feel really good.
So the types of enzymes that we formulated in FODMAP, help to support the breakdown of those high FODMAP foods. So we have a lactase, which helps break down the sugar and cow's Mark. We have a very high dose of this, higher than things that you're gonna find on the market like, oh, lactate is a is something that breaks down, lactase, but it's it's at a such a small dose. Same with the, our our enzyme to break down, oligosaccharides. This is another common ingredient that's found on store shelves, but we have a dose that's 14 higher than the commonly found one on store shelves.
So you're just getting that potent dose that's gonna give you the therapeutic relief that you're looking for. With our endo and exo inulinase, it helps break down inulin fiber. The glucose isomerase is breaking down fructose sugar and helping to convert fructose into glucose, making it easier for your body to absorb. So going back to some of the the enzymes that your body is already making like amylase, it's helping to cut that pearl necklace to add that little peptide link or, I'm sorry, that disaccharide link in order for your body to absorb it. Pectinase is helping to break down pectin fiber, and it's allowing the enzymes in your body and working collectively with them to be more effective as well.
So a note on this, we talked a little bit about polyols, the the the sugar alcohols. So the sorbitol, the erythritol, and this product does not work on polyols. So there is a little bit of a, you know, an area there where you might be more sensitive to those, And we would just recommend, you know, taking note of what types of FODMAPs are causing more discomfort. And if polyols is one of your triggers, then just know that you can't go to town eating a bunch of polyols and expect it to work. So how do you dose it?
Now because this is an enzyme blood, enzymes are made up of proteins. Now where does protein breakdown begin? In the stomach. So we don't want these enzymes to open up in the stomach and have your stomach acids start to denature the protein. Think of that as like cooking an egg.
When you cook an egg, you're cooking protein, and we see what happens when it's exposed, in this case, to heat. It turns to, a cooked egg. Well, the same thing happens in your stomach, essentially. When enzymes are exposed to a really low pH, an acidic, compound, it can denature and change the protein of the enzyme structure. So we wanted to get into the the small intestine.
Now when you're consuming FODMAP, you wanna do a couple of caps to 3 caps if you have a high FODMAP food or one cap with a lower FODMAP meal. Again, our goal and our intention is for this to be a temporary intervention for you. 2 to 3 months maximum. Or if you know foods that are a trigger for you and you still Sarna enjoy them, keep it in your cupboard. Keep it for the time that, you know you're going to be eating them and you just wanna enjoy them without suffering the consequences.
It is a 2 year shelf life, so, you know, it lasts a long time, if you're using it in that targeted fashion anyway. So with this delayed release, here we have a picture of what's happening with the delayed release capsules. We see on the left here that the capsules are reaching the stomach, and then it starts to release its contents as it's left the stomach. So it Sarna at the end of that digestive process within the, the the stomach, but it's fully opened and released into the intestines, which is where it's going to have the most effect at preventing the, the bloatedness, the air, the gas, and the pain that's the distention that can occur, following a high FODMAP meal. So when do we want to turn to using the product?
Of course, in in patients with SIBO, it can do a really great job by preventing, the food source, by limiting the food source available to Shivan to a SIBO protocol. For patients with acid reflux or GERD, gastroesophageal reflux disease, when there's a lot of pressure in the upper portion of your small intestine, that puts pressure on your stomach. That's pushing your stomach up causing a lot of pressure, causing acid reflux. Similar to what happens in pregnancy. It's kinda similar.
You got all that pressure in your abdominal cavity pushing up. And IBS, you know, patients that swing especially between diarrhea and constipation, you know, some of that becomes debilitating and drives their decisions on a day to day basis of where they can go, what they can do. So this is going to hopefully give them relief and more freedom to live their life. So any patient that's experienced excessive flatulence or bloating symptoms, especially if you figured out your trigger foods, anybody that has been recommended to be on a low FODMAP diet and and if you're really frustrated with this dietary restriction. You know, our goal at Microbiome Labs is to really give people their life back.
Our goal is to help you heal, and this is one part of that healing protocol. We kind of joke around it. It's our got tagline we're working on, but we we wait for the day that you no longer need us. Meaning, we've gotten you back to where you need to be, that our products are working to heal your body. So this in combination with other protocols, can can help give you that comfort relief and hopefully healing.
Now we don't recommend taking this product with our prebiotic because that's a fermentable fiber. It's an oligosaccharide blend, which is part of the o and FODMAP. We don't want to give you that fermentable fiber if we're trying to reduce that fermentation for a period of time. So don't take them together, because that would just kind of be the opposite effect of what we're trying to do. So fodumate, it's intended to break down these fermentable carbohydrates and fibers in the small intestine before they reach the colon so that, bacteria aren't able to ferment them as much.
It's not a broad spectrum enzyme. It doesn't have, lipase in it to break down fats. It doesn't have, enzymes to break down proteins. It doesn't break down gluten. We we have another product that does that specifically.
So it doesn't contain a broad spectrum enzyme blend, proteases, lipases, or bromelain, which is actually from, pineapple. This is specifically targeted to those FODMAP foods.
Okay. Hey. Yes. Yes. Okay.
Thank you so much.
That was amazing. That was amazing.
There was a lot there. There's everybody's Okay. Take a breath. Take a breath.
Sorry. Sarna. No. No. Excited.
I know. It was really good. Would you all, Leonor, Amanda, would you guys, and gals, please put the questions that you have in and, Erin, in the q and a box because that will help me a lot. And that will get, me closer to getting your questions answered. I do wanna let you know that because of, my lovely relationship with Microbiome Labs, they have exclusively given us 15% off.
Everything at the site, including the stool testing and the vaginal microbiome test. The information's in the chat. You use the coupon code, nobloat 15. Use the link, and then it'll ask you for a patient direct code if it doesn't auto populate, and that's Cboe SOS. So it's right there.
And, Margaret, pop that into the q and a box instead of the chat. Debbie, please put that in the q and a box instead of the chat. And so the q and a box is, probably on the bottom of your screen. It literally has a box with a question mark, and it says q and a. Thank you.
The other thing is if anyone did decide to go ahead oh, can you hear me, Mary Ellen? I'll talk louder. Sorry. If anyone does decide to go ahead and pick up anything today for Microbiome Labs between now and 5 PM EST, you can email us at info at cbosos.com, and we will share the slides with you. So it's just a little extra hug hug and a kiss for anyone who wanted to, like, take quick Allison, and that is info at cbosos.com.
You send us our your proof of purchase by 5 tonight. Don't send it tomorrow or in 3 days because that happens sometimes. Please do it by 5 tonight, EST, and we will get you the link to Lacey's beautiful slides. Okay. Here come the questions.
Is it safe to take FODMAP with no gallbladder?
Oh, yes. Yes. It's not going to have any influence on, but, light it doesn't contain lipase for breaking down fat. And and we often find that that's an area where individuals that have have gone through the removal of a gallbladder or cholecystectomy need some support. It's more with the fat digestion as well.
Yep. It shouldn't affect that at
all. Yep. K. Someone's asked that I repost the link, so I'm doing that. Boom.
Okay. Can you explain resistant starch again, please?
Yeah. Yeah. Sorry. I went through that pretty quickly. So there's a food few foods that we can use in our kitchen as kind of our little laboratory to create resistant starches.
Now, again, if you're trying to follow a low FODMAP diet, you might wanna avoid this area for a while. But resistant starches happen when we cook and cool foods, but there's certain foods like beans, corn, rice, that are specifically helpful. So if you cook these foods and then you cool them and you get them out of the refrigerator, potatoes are another one, and you're eating them cold, especially in the summer. You can eat, let's say, like, some sort of salad with some cold rice on it or cold bean salad. They're very difficult to break down.
Your body is not going to have the enzymes, the scissors, to break down those complex fibers. So it reaches your, colon, and it becomes a really good fuel source for your healthiest groups of bacteria. So it really helps them flourish. On a normal, day to day basis, they're excellent to incorporate in your diet, but they could cause bloating for certain individuals. So just be careful.
But it's good to keep them around if
you can. About, throwing the food, like, into the freezer after or before it cools. Does that slow down the resistant starch process?
Oh, I actually don't know. You might know some more of those hacks than I know when it comes to slowing down that food science.
That's about the Alison Siebecker tip that she shared with you.
Yeah. I like that. That's it. It's fascinating. Yes.
Mhmm. Okay. Let's see. Alright. So fiber are only classified as polysaccharides.
Can you explain the difference between fiber and the other nondigestible things like polys and ogliosaccharides. Ogliosaccharides. Ogliosaccharides. Yeah.
Yeah. Oglios so, yes, fibers are the polysaccharide portion or the polysaccharides, the really long chain of, carbohydrates that your body cannot break down. When we're talking about FODMAPs, you know, we're talking about different types of components and different levels of these carbohydrate links and chains that can cause issues. So the oligosaccharides, they're almost like a quasi fiber. You know, they're not a total fiber, but they do bypass a lot of human digestion.
So, again, they act as what we call a prebiotic fiber. So they're they're sort of in between, but they do a lot to help nurture the microbiome as well. But they can cause, specifically, they can cause a lot of air
and bloating. Can you re oh, Patricia, you just got me to read out of the chat. Put it in the q and a box, but I am gonna do this one. Can you re heat cooked and cooled starchy foods?
You can. Now you're you're challenging my food science knowledge there if it's going to re change the resistance starch conform I think it would continue
to make it resistant starch.
Yeah. Yeah. I would think that I'd have to go back and look. Is there a way I can follow-up with you and give you an answer to that?
No. There is not. Unless you post the answer underneath the YouTube we'll post this in YouTube in a couple of days. Okay. So there is a way to do it.
But I don't have the admin support to, like, send someone an email.
Sure. That's fine.
You can go and go, hey. This question was asked. You pop it in the comment section under the YouTube video. Alright. Podmate says you should only take for 2 months.
What do you recommend?
Yeah. So, again, we don't want this to become a a crutch to the point where you stop eating those foods. We see that so often where people will not work to reintroduce foods. And when you look at that list, there are some of the healthiest foods that you can have in your diet. So we don't wanna starve the microbiome.
We are a microbiome focused company. That is our passion. That is what we we look to do on a day to day basis, so, to support. So we want people to have a limit in mind. Now 2 months, it doesn't need to be set in stone.
That's not written in concrete or anything like that. It's a general recommendation. The goal is for you to start adding back flexibility into your lifestyle, adding back those foods that are so nutritious, that you can, have just, you know, an easier day to day.
More flex. I take 1 Sunmate per meal. So and I'm gonna finish your question, but don't take it out of the capsule is what I'm hearing.
Yes. Don't take it out of the capsule, because it has a delayed release cap on it. We want those, enzymes to open at the end of digestion in the stomach in the beginning of the small intestine. That's where they're gonna have the biggest effect, so they they can really break down those fibers before they get too far down into the digestive tract. Yes.
Okay. So this person takes a FODMAP per meal and still gets diarrhea whenever I eat more than a very small portion of FODMAPs. What am I missing? Could it be one of the p ones?
It it could be one of the p ones. It could or it could be, you know, I don't wanna get it make too make it too complicated, but it can be another trigger. You know? There are things with a visceral hypersensitivity. It's more like a a sensitivity in the colon that can cause spasming.
So it may be something even unrelated to FODMAPs. And there's there's different bacteria that can be woven into the diet for for things like that as well. Now so it's it's just the complexity of that. I don't wanna go too down far down a rabbit hole.
Any different. I just changed the setting. I'm not sure if it is impacting. But one of the questions or comments is you didn't explain why to stop using it. 1 I'll just say, is it true it's because you want your why is it that you wouldn't wanna keep this going forever?
Yeah. Okay. Because those FODMAPs feed your microbiome. Yes. FODMAP foods feed your microbiome.
If you keep using it, you're starving your microbiome. And if you starve your microbiome, your microbiome is a portal and a gateway to overall health. The microbes that live in your gut, the bacteria play a role in heart health, They play a role in GLP 1 synthesis. It plays a role in your gut brain connection and how well you sleep. So we don't want to starve the microbiome.
So do it for a temporary period of time, and hopefully, you can start weaving in those those food components.
Jill, this is a product that is made by Microbiome Labs, so that's why it's available there. Okay. So does so FODMAP does not target the polyols. If so, what is the enzyme that one that is there an enzyme commercially available that does target them?
Oh, I'm so sorry. I don't know. I do you know?
Do you have any Oh,
I don't Yeah.
Okay. Not familiar with it. Yeah. Does this help digest beans?
Yes. Absolutely.
Mhmm. Yes. Okay. Great.
And the the enzyme in there, the alpha galactosidase, is about 14 times higher than that found in beano. So you're going to have a much more potent and effective dose, a clinically effective dose.
Mac, put your question into the chat for me. Not the chat. The q and a box for me. So the other thing about beans, we were just talking about this yesterday in the Cboe, small group coaching with doctor Allison Siebecker. And people were saying for beans, great to use the product here, but also, like, the instapot.
And also, if you are doing canned beans, the brand Eden, e d like Ian Mhmm. Yeah. They they are known for, like, pre rinsing the beans before they go into the cans, etcetera.
Yep. Yeah. And if you're doing it at home, there's things that you can do to help reduce the fermentation by changing the water, by cooking it with kombu, which is a type of, seaweed that helps with reducing the the the fermentation quality. I really don't know how the kombu helps, but it it does. I don't know if it's just more, you know, experimental.
Mhmm. The thing about FODMAPs, everyone, for you to keep in mind is that they are a symptom management concept. Yes. So it's symptom management. So this and also to help perhaps with prevention of relapse for, like, SIBO, for example, although it's, like, that's kind of controversial.
But the main thing is to know if you have gut issues, IVF, SIBO, all these these things where you get these bloating, and that can be from other things too. But these these FODMAPs, FODMAPs Mark for symptom management because it's low fermentation. So you're trying to reduce that fermentation. Okay. I gotta get we gotta keep going here a little bit faster.
Should I refrain from taking acacia fiber when taking FODMAP?
No. If acacia fiber isn't causing a a problem for you, especially, you know, it's found in the caps of a lot of dietary supplements as well, I would just take it as an individual needs basis. And, you know, there's some fibers that don't cause as many issues for individuals, like sun fiber and and stuff like that. So I think it just depends on your own tolerance and what's working for you. Excuse me.
Well, you can you take it while taking mega pre? Not with it at the same time, but, like, 6 hours later or whatever.
Yeah. I guess I just wanna know why would you wanna do that. Unless you were I guess, hear me out here. So if you're taking FODMAP because you're about to eat a meal right now that has FODMAPs in it that are causing problems. Okay.
Take your FODMAP. That's gonna be a very targeted and specific approach. And then away from that, do your MegaPre. That's fine. But if you're on a low FODMAP diet for a period of time, it's like a therapeutic protocol, table the MegaPre.
Wait a couple months because it's just gonna go against what you're doing. It's not gonna lead to symptom management for you. So I think it depends if you're using it for a targeted reason or if you're using it for, truly a low FODMAP diet. Can you take it with kefir? So the the kefir, it depends on how it's manufactured.
You know, a lot of the reasons why we need to supplement with enzymes is because our own body doesn't produce as many as we age, but also because of the way we've cooked and overcooked and processed foods, there's less naturally occurring enzymes in the foods themselves. Now with kefir, it depends on if it's naturally fermented. Now the the FODMAP will break down the lactose component of it that can be causing, bloating if that's an issue for you. I guess, again, I just wanna know why are we taking them both at the same time. Is the Kiefer causing bloatedness?
Because if it is, then the FODMAP can help. I think
that can help. Mhmm. Susan, I just this is a loaded question. Shivan, I Sarna the FODMAPs diet with the intention to reintroduce food and haven't had much luck. Susan, I am curious if you've been doing enzymes, if you've, you know, tried this one.
I understand that this is
a loaded question, but if you've had others with similar situations, can offer some suggestions on how to do it more effectively. I would I would add FODMAP. Yeah. Definitely add FODMAP. If you're having a hard time with the reintroduction, and, of course, it depends on everything that's happened there.
You know, I'd I'd wanna get more into the gut protocol or or dig more deep into the symptoms that you're experiencing if it's related to something like SIBO or if it's related to lower issues within the colon and the bacteria there. And maybe we can troubleshoot a little bit more. It's hard to say from a broad sense.
K. We're gonna go a little bit faster. Sarna just remember, though, this is medical advice. This is an educational consult and and gathering in a public forum, semi public forum. Is it safe to do with a j pouch?
There's no colon.
Yeah. It's safe to do with the j pouch. Mhmm. Yeah. It actually may give you relief.
If you are getting a lot of air production within the j pouch, then, it's something that could can certainly help you. You know, with that, I'd wanna then just be thinking about, you know, micronutrients and, other nutrients that you need to be supplementing with too.
Mhmm. Is it advisable to take with a broad spectrum enzyme supplement as well?
Yeah. It's not going to impact that. Again, they have different functions. You can take them at the same time. They're not gonna compete with each other.
So, that's totally
Okay. I'm I'm getting a request to be louder. So I literally just had a meeting beforehand, and it was fine. So I'll just speak a little bit more loudly. Sorry if I'm some people hear me screaming.
What, what if you've been taking 8 a day for years, should you wean off?
Yeah. I would try to wean off. I'd be asking the question, why haven't you been able to wean off? You know, what what is it you know, have we identified specific triggers? And and if not, I think that needs to be a next step because we have to be able to introduce the those types of foods into your diet to some extent because I'd just be worried about the microbiome health at that point.
And do you take it before meals during
the day? Yeah. Take it, take it with your meals. Like, before your meal, before you start, consuming food, take it then. Take it basically at the onset of eating.
Don't take it afterwards. It'll your fruit will already be entering into the small intestine.
And you saw the picture of the stomach.
Do you
have any tips for reintroducing I think we already did this. How does it work with reintroductions? Just use it
It's hard. It is hard. Like, you know, I think as humans, it like, let's be real about that. Keep a little diet log. Write it down whether you're not, you know, a paper person or a phone person.
Find a way to track so that you can, just kind of track those symptoms in a diary.
Okay. So the temperature of cooking and cooling certain foods changes the bonds in them Yes. Like, resistant starch. Like, how does the fiber that is in certain food change when cooking and cooling? So that's the resistant starch concept again.
Yeah. It's, to my to my knowledge, I'm not a food scientist, but it's it's the the carbohydrates are expanded when they're and the links are expanded when they're warmed. Then when they cool, they shrink down. And once they shrink down, those bonds can't be, attacked by the enzymes themselves. It just becomes such a tight confirmation that the body can't snip away.
The the bodily enzymes can't use their little scissors and break them down. So it bypasses digestion.
Can thalamic work for dairy?
Yes. Mhmm. Yep. It were, in in lactose. It'll help break down.
Yes.
And I think that's really important what you said about the beans, that it's so much stronger than the, Like, beano. Beano. And is this vegetarian?
Yes. Mhmm.
Just remember for those of you who are vegetarians or vegans, beano is not. Oh, it's not? No. It has, I wanna call them a crusty fish. It's not it's like a crustacean fish.
It has, like, a a Oh, wow. Being zyme, is vegetarian, but do this instead and get the bigger bang for your buck. Okay. Could you take it for targeted reasons after you eat if you start getting bloated?
Might be a little too late, I would I would have to say. It's just the way in which we're layering in food that we're eating, that we're putting an enzyme on top. I mean, you can give it a shot, but its indication, it it really wouldn't have as big of an impact. You wanna get ahead of it. Mhmm.
Go a little bit faster. I've been using let's see. We already did so we kind of already did that one. When certain foods allow a small portion when certain foods allow a small portion of the food, do you need to limit the food by category or just by the individual food item?
Yeah. It depends. It can be a mix in different foods. Sorry. Go ahead.
Go ahead, Rose. I have a recipe that calls for snow peas and broccoli. If 10 snow peas are allowed and a half a cup of broccoli is allowed, I would need to cut down each portion, question mark, and do, like, a quarter cup broccoli and 5 snow peas.
Yeah. I mean, there's gonna be a a dose dependence, I'm sure, like, an amount that's gonna cause. But, I feel like we're you know, we can start to split hairs there. It's gonna be hard. Yeah.
To this is this is that, like, leap of trial and error that you need to be done into that is very annoying. Yeah. It is. Yeah. There's there's, Pat, there wouldn't be any one person who could tell you what food to avoid because everyone's microbiome is different.
Yep. Let's
No tests on the market can tell you that specifically, how you're going to react. Mhmm.
So what is do you have a list of foods that you would use with the FODMAP?
I would just use that FODMAP list. I don't remember what slide number it is, but it's got a lot of different foods on there that that that's gonna be your primary target, to to look at.
If you take an enzyme, does it kill the nutritional value?
No. It does not. But the the fiber component, as it breaks down the fiber, you're not gonna get the the benefits of eating a high fiber food. So it's gonna break it down so your bacteria can't eat it, but you still get to absorb the nutrients. So that's the nice flexible part of it.
So you're eating something like broccoli. Okay. Well, we're gonna break down those fibers so it doesn't feed the bacteria to cause the bloating, but you can still absorb the nutrients there. So that's kind of the benefit of using it this way.
And if anybody wants that chart and the slides, I know, I think Sarna just bought before 5 PM EST, and you just email us at info at Cbosos. That's your little bonus for doing that within that time frame. Info@cbosos.com. But please do send us the, proof of purchase, like, right when you do it. So, like, right before 5 or because that really helps my team, because this is a big ask of my team.
I'm like, hey, boss. Can you send a link to anybody who sends us this email within? And so they pay extra special attention, and it's a little bit of a a heavy lift for them. So they're happy to do it, but it just does need to be by 5 today if possible. Okay.
Let's see. I'm just trying to get somebody who I haven't already gotten to before. Oh, when a person is sensitive and or allergic to nearly everything, I'm so sorry. What are the things I can do to be able to eat more? Enzymes is definitely a great idea.
I'm so sorry that you're so underweight and that there's so much fear around eating food. It's it's it's legit. What do you say for people who are suffering like that, and how can you help people, be think what should they be thinking about in order to gain more body, healthy body weight?
Yeah. No. And that's that's so hard because you start to live in fear of just enjoying your next meal, and and food should be enjoyed. I would say go slow. You know, you can, of course, identify a list of safe foods, but you're gonna have to keep, you know, trying to expand there and see if you can incorporate more.
And and I think you take one step forward and 3 steps back a lot of times. And I think just being patient with yourself, being forgiving of yourself, and just being, prepared to to start over, giving your body a break too when you feel like you're pushing it too far, and going slow.
I do think working with a nutritionist or a registered dietitian, a functional trained food coach is a great idea. That's that real you require you need support and you deserve it. You deserve support. I also think there probably are some good Facebook groups for that. That might be something to consider.
I'm not saying Facebook is a don't be all. I'm just saying it's it's something for you to Yeah. Like Mhmm. Those the the Rolodex. Okay.
Justin, I'm on FODMAP diet for SIBO, and I'm vegan. Legumes and beans play a big part of my food intake normally. Can you suggest other foods provide enough protein on the low FODMAP diet?
That is a a vegan source. Oh, I usually don't turn to any sort of protein powders, but you can use that as a way to supplement the diet for a period of time, just as as a a Band Aid solution. Again, it's not my most favorite, and it also depends on if you enjoy eating tofu or edamame. Edamame, you know, you may have some issues with, but you'd wanna be careful there. Of course, if you are going to eat tofu, eat organic, same with tempeh.
Tempeh is fermented. It has more of its own naturally occurring enzymes as well, but that doesn't cause as much, pain or fermentation or anything like that. Mhmm.
Extra firm tofu, I think. Yeah. Yeah. Stuff. Yeah.
I'm a fan of tofu, but it's it's you know, there's mixed, you know
It's a it's a mix. Yeah. Let's see. Let's see. Will doing the low FODMAP diet for a period of time, weeks months, reduce or eliminate SIBO?
No. It will not. I'm just gonna save time there and tell you that it will not. You've got
to prove it.
Yes. Okay. I see a dietitian, and she isn't aware of an enzyme that breaks down polyols. It's a great business opportunity for microbiome labs to break the code. Go over back.
We own the biggest, bank of enzymes in the world, so you may be onto something.
Exactly. How long do you need to test or reintroduced high FODMAP food before you know it's not or is causing you problems?
Yeah. I mean, I'd stay on a low FODMAP diet for, you know, about 3 weeks, especially if you're getting symptom relief, and then start to reintroduce 1 at a time, giving it a couple days in between. You know, try to eat it a couple of times. You may not eat it once and feel all of the, you know, the bloatedness that you had experienced before, but give it a few days.
Okay. Okay. Keeping going here. After a very long course of antibiotics years ago, I developed multi food sensitivities. My diet has been extremely limited since then, and I've become very underweight.
Can I ever get to the point where I can eat without massive stomach issues again? Of course, your own individual microbiome is up for grabs here, and so that is she can't answer that. But, with multiple food sensitivities, what do you suggest?
Yeah. I think enzymes could be a really big help for you, and it might not just it it would be beyond FODMAP. I think you can do different enzymes that help with the breakdown of wheat and gluten that you find even the this tiny amounts that get into your, food residually and then a broad spectrum enzyme as well that might give you more flexibility, and then doing some deeper, healing of the microbiome itself because it plays such a big role in overall, immune health, which is your your sensitivities.
Are there any probiotics that specifically help FODMAP intolerance?
No. Not not to my knowledge. No. I mean, we'd wanna just basically work on making your microbiome more functional, allowing it to break down, working on the entire core of it.
But there is So I would definitely consider a Megascore? Yes. Megascore is You Sarna explain what Megascore is in case someone's never heard of
it? Sure. Now Megascore isn't designed to specifically target the, breakdown of FODMAPs, but it's going to help reset the foundation of the gut. Megaspore is a different type of bacteria. They're they're spore bacteria.
That means they're able to, bypass all your digestion, make it through your stomach, make it all the way to your colon, which is about a 20 foot, journey to reach your colon to actually do its work. So what Megaspore does is it helps to feed your healthy groups of bacteria and this helps more bacteria grow. Now one of the most important things about a microbiome is that you want as many bacteria there as possible. The more, the Siebecker. And that's what Megaspore is really good at doing.
It's helping to help the good bacteria grow while limiting the bad bacteria there. And so it does a really good job at that. We find that a lot of people reduce their food sensitivities, on the back end and their food allergies because it's gonna help your immune system function more properly at the end of the day.
Can you take okay. So you're saying not you're saying to avoid prebiotics with it, or is there a specific prebiotic to avoid?
If you're on a low FODMAP diet Yeah. Like, all day, every day, don't take a prebiotic with it because that is a fermentable oligosaccharide. That is something we wanna that's the o in FODMAP.
It's almost gonna become a higher FODMAP diet.
Yeah. Yeah. That's creating a high FODMAP. So don't do that. Just avoid it.
As much as I've loved prebiotics, don't take it. Okay. Wait till you're done and you're through that that phase of a diet. But if you're only taking FODMAP for, okay, I'm gonna eat a bean and cheese burrito for lunch, and I know I'm gonna get bloated, so I'm gonna take that FODMAP. Then, yeah, you can take the prebiotic away from it if you're using it as a targeted therapy.
Okay.
So, yes. Can you so we're gonna help ask you to define roughage.
Roughage. Roughage. Yeah. Yeah. That's a I don't know if there's a real technical definition for roughage, but it is just fiber.
Fiber in general. Those polysaccharides, those long chain, carbohydrates Sarna the fibers. Oftentimes, I think people are just referring to leafy greens. I don't know if there's an actual, like, scientific term for, roughage. I think it's just what our parents called it.
Yeah. Exactly. Yeah.
That's fine. And my grandmother. Yeah.
You've taken countless digestive enzymes over the years and never noticed a difference. Yeah. I think that I I I because I do a lot of conversations about enzymes. I I, like, keep trying different formulations is what I wanna say. And can I keep increasing the dose, or is there a limit is the question?
Nothing. There's a limit, but I think if it's not working at the therapeutic dose that they've designed, then you probably just need to try another one. Right. And then if if you think that you actually have a a medical condition, then you can get checked, for some of those enzyme levels and pancreatic insufficiency, but you'd have to go to your medical provider to do that as well.
Does it help with histamine response?
No. It will not help with histamine response.
Is there a formula at, Microbiome Labs that helps with histamines?
No. I mean, a lot of histamine production can happen in the gut. So, again, just changing the microbiome composition with something like Megaspor can do a lot of, a lot of that legwork for you rather than taking a supplement for for such a long
time. MISRA or MCAS, mass cell activation syndrome, that's all part of that whole histamine cascade, so I'm way oversupplying it. But that's also something you can, you know, look up online, and and, I think it's Beth O'Hare has a really nice, site on that type of thing. Will your supplement help with C. Diff?
The antibiotics I've been put on have put me on an ongoing spiral. I'm so sorry to hear that. It's so that's literally deadly. I'm so sorry. It can be.
And, of course, that's not what I'm saying is gonna happen to you. But talk to your doctor because people can there are answers for this. Lacey?
No. It is hard. No. This is not going to impact a seed of infection at all. For good or for bad, it's it's gonna be neutral.
Now you can use different products. You can use something called IgG. Is that something you talk about? Am I left to Mark okay. Stop.
Please. So there's a product called IgG, and and it's basically, an immunoglobulin, a protein from cow's blood. I know it sounds crazy, but what it does when you take it is that it binds to bacterial toxins. So it can bind to the toxins that C. Diff releases and causes that inflammation and causes the diarrhea a lot of times that's associated with it.
That's really calming. I would definitely recommend taking that. And then you can also, take something called hu 58 or Megaspore, and that can play a role in helping to crowd out and compete with C. Diff as well. But definitely keep your doctor, you know, informed on any sort of changes in symptoms because it can be life threatening.
So, what I've heard is the most effective treatment for C. Diff, like, when they've tried everything is FMT. Thank you. Yeah. Fecal microbiota transplants.
So that there are, like, traditional doctors doing that type of thing. So Yeah. If you haven't had that conversation, please do with your provider.
There's a Netflix documentary that they even highlight that. It's awesome. Hack your health. It's all about the microbiome. Definitely watch it.
And, you know, with FMTs, about 6 months down the road though, we do see recurrence of symptoms. So we wanna, you know, again, just keep working on that garden, working on that microbiome, planting the right seeds.
Mhmm. More minutes. Can PPIs cause SIBO symptoms?
Can you say that again? I'm sorry.
And PPIs cause SIBO. Sorry.
I mean, do you wanna take this one? This is your wheelhouse, but abs Go ahead. No. Absolutely. If you're reducing stomach acid, especially chronically, because a lot of people like it on a proton pump inhibitor that's limiting stomach acid, then you're eventually you you have the possibility of letting a lot of bacteria through, that should have been killed in the stomach.
So then they're able to live and thrive in the small intestine, and this can link to SIBO and symptomology. Right.
We did that. But but but but we've already covered these. Covered How is this for pay the need for pancreatic pancreatic enzymes?
Yeah. We're not, using any enzymes in this blend that your pancreas is creating. So this is just, an added benefit. You know, something that isn't found in your in your own human body.
Mhmm. I have deficient in IgA production per genetic test and shown throughout my life and would like Microbiome Labs to please offer a product. I take one of the powders that is a small amount but need a lot more to reduce rhinitis, bronchitis, and GI sensitivity. Please, please, please. So if they're deficient in IgA
a.
What is what can you what can you do you have anything that you can pull out of your back pocket to help?
I pull out my back pocket. Oh, that's hard. Now we do have some, bacteria and some strains that are in our pipeline that we're developing that are specific to helping target upper respiratory, lung, throat, nasal, and sinus, that we have some research there. We're not quite ready yet, but it's something we definitely get a lot of a lot of questions on.
Best time to take hu 58. And if you could explain what that is, please.
Yeah. Hu 58 is a type of bacteria. It's one strain of bacteria called bacillus subtilis. Now bacillus subtilis is really cool because when you take it, when it reaches your colon, it, is able to secrete natural antimicrobials to attack bad, strains of bacteria and pathogens without, damaging any of your healthy groups of bacteria. So it's very it's very targeted.
It's very stealth like. It's gonna help, clean up any sort of gut infection. It's one of our favorite ones. It provides a lot of benefits for protecting the gut. When's the best time to take it?
You know, there's a lot of people will take it in between meals. We actually now recommend taking it with meals, just the way in which our ancestors, got bacteria in their bodies over a period of time is is through the meals that they're eating. So we recommend taking it with meals. Yep. Awesome.
Love it. Good chat for Lacey. What a great presentation. Short, sweet, to
the point. We got a variety of questions. I think, like, 60 or something crazy. I don't know. It was a lot.
Yeah. Thank you. Really appreciate you all coming. I do hope you'll check out everything at the site and get that 15% off. Normally, you have to go to a provider, to get access to them in general, much less they're not giving you the 15% off.
And wasn't it great, Teresa? And then if you do decide to pick these up anything from the site with, by 5 PM EST in the next hour, we will give you the link to the slides just as a as a little hug and a kiss. Thank you all so much. I really appreciate it. And, Lacey, you did a phenomenal, phenomenal job.
Well, thanks, everyone. It was great to be here.
As always. As always. I do wanna make one announcement, and that is that July 9th, we are doing another so I I usually do these once a month, and it's, like, stretched out, like, every 4 weeks. However, there was a topic that I was absolutely dying to get to, and it is going to be on July 9th with Sarah from your team. Nice.
She's gonna be talking about the digestion digestive system, the organs, and, the anatomy and how to maximize the anatomy and your functioning of your digestive system. I she did that talk for someone else, and I got an email about it. I was like, oh, I need to bring that to us. Awesome. So, FYI.
So just letting you know. Just read your read your emails. They'll come in hot for you. Thank you all so much. We look forward to next time.
And, Lacey, keep up the great work. Thank your team, and thank you. And, big hugs, everybody.
Yes. Big hugs.
K. K. Thank you. Alright. Take care, everyone.
Thank you.
Bye.
Bye.

Bookmarks

00:01
Introduction of Speakers
03:43
Effects of Fermentable Fibers
07:37
Oligosaccharides and Polyols
11:58
Impact of FODMAPs
15:58
FODMAP Enzyme Blend
19:45
Role of Pectinase
23:29
Fodumate's Function
27:07
Safety and Reheating Foods
30:47
Usage Duration of Fodumate
34:04
Alpha Galactosidase Comparison
37:33
Reintroducing Foods on FODMAP Diet
40:45
Cooking Temperature and Dairy
47:36
Post-Antibiotic Food Sensitivities
51:00
Avoiding Prebiotics
54:17
Effective Treatment for C. Diff
57:58
Closing Remarks and Q&A
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Watch the recording from Food Sensitivities: FODMAP, Gluten and More with Lucey Hall.

What really is a FODMAP? 

  • Power of digestive enzymes to support your food sensitivity
  • How healing your gut can help digestion 

Let’s recap the important points we discussed:

  1. The landscape of FODMAP sensitivity and how to recognize the symptoms
    FODMAPs are compounds found in a variety of foods that can cause digestive distress in individuals with sensitivities. Lacey explained how to identify the symptoms of FODMAP sensitivity and the importance of managing your intake of these foods.

  2. The role of digestive enzymes in supporting gut health
    Lacey highlighted the benefits of digestive enzymes in breaking down FODMAPs and easing digestive discomfort. This can be a game-changer for those who struggle with FODMAP sensitivity.

  3. Healing your digestive system at the root
    Understanding the root causes of digestive issues is key to long-term health. Lacey discussed strategies to heal your gut and reclaim food freedom, allowing you to enjoy a wider variety of foods without discomfort.

TO ORDER: Click here to register as a patient. Add the product(s) you desire to your cart. Be sure to use coupon code NOBLOAT15 to save 15% when checking out. The coupon savings expire soon, so check it out if you’re interested in giving it a try.

 

// About:

Lacey Hall 

Shivan Sarna is the author of Healing SIBO, TV host, and the creator of the SIBO SOS® Summits and Community, the Digestion SOS® documentary series, the Gut & Microbiome Rescue Summit, the Lymphatic Rescue Summit, the Dental-Health Connection Summit, and Chronic Condition Research, a 501(c) 3 non-profit to further research under-funded medical conditions. After a lifetime of struggling with health issues, Shivan made it her mission to demystify her own health struggles - and to share that information with others who were struggling. Her special skill is finding and connecting with the leading expert doctors and connecting those experts with the people who need their help. Her personal mantra is SOS: Save Our Selves, and that's what she has helped thousands of people do! 

 

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59:49
Previous Lesson 7/9/24 Microbiome Foundations: Dysbiosis and the Gut-Organ Axis with Sarah Ellis Next Lesson How to Build a Resilient Microbiome with Alicia Galvin 5/7/24

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