Speaker 1: 00:00 This is Dr Chad Edwards and you’re listening to podcast number 62 of against the grain.
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Speaker 1: 00:58 up what up? This is Marshall Morris over here with the against their game podcast and today I’m joined with Dr Chad Edwards, who believes that 80 percent of medical recommendations are crap type. Medically speaking, here he is the author of revolutionize your health with customized supplements. He is a board certified family physician and he served in the U s army. Dr Chad Edwards. How are you doing today? Man? I, if I were any better, I’d be twins. You’d be wow. That doctor humor just keeps getting better and better or something like that, something like that. So every week we are here talking on the podcast about a hot topics, medical advancements and really just against the grain a subjects and I know that, uh, in our last podcast we were talking about Celiac. So if you miss that, you got to check that one out. What are we getting into today?
Speaker 1: 01:49 Yeah. So we’re, we’re telling on the other end of that a celiac discussion. And this is, this is really, you know, Celiac well it’s not celiac part two, but it kind of goes along with that discussion. So if you haven’t listened to number 61 on Celiac, go back and listen to that and come back and listen to this. At the end of that, when I talked about how, I’m not sure that the problem is with gluten, you know, I mean, we’ve had gluten in our diet for Millennia and we haven’t seen, you know, these, these massive problems and we’ve seen, you know, gluten has, you know, almost overnight just exploded in, in frequency and we, you know, over the last five to 10 years even, it’s just grown exponentially. How many patients come in with true Celiac and then the number of that have a gluten sensitivity is even higher than that.
Speaker 1: 02:40 And so what’s the deal? Yeah, I mean, there’s so many. Why? I mean, that’s one of the questions that are so common in our clinic. Why, if you have hormone problems, why depression, why, what’s going on? Because if you can reverse that process, then you know, it, it, it, um, you know, an ounce of prevention. I had to, uh, there was a holistic dentist came in to see me today and he said, uh, he said he’s found the best way to, to, uh, to treat cancer. And I was like, wow, how, how has that? And he said don’t get it. And, and I mean as, as seriously as he can be. And, and obviously he has. His point is that it is so much easier to do everything you can to prevent it. And we both, we talked about that and we talked about the patients that are willing to do anything when they have a life threatening illness.
Speaker 1: 03:37 They, I’ve got patients that go to Mexico and we’ll stay for three and four months in Mexico getting treatment at. It’s a great clinic down there and they get things that they can’t get here in the US because of the regulations and things like that. And my experiences, they’ve done very, very well. Um, uh, some, something that I had one patient that was given, uh, you know, six months to live and we’re now four months into this process and you know, she spent time down there and came back and she’s doing amazing. She looks great. I mean, I don’t know what the future holds, but she has done much, much, much better. It’s amazing. So I will just get back on track here. So, oh, the number of patients that has just exponentially grown in the prevention and these kinds of things. And why in our clinic, why did this, why did this happen?
Speaker 1: 04:27 Why so with, with gluten, with Celiac, with, you know, with those things. Why, I mean, is it the hybridization and that or the, you know, what we talked about last time about the GMO. It’s not really GMO hybridized, but why is that the case? And, you know, I got to look into this a little bit. Not There’s, um, Dr Stephanie Seneff a s e n e f, f she does an amazing job. Brilliant, brilliant lady. And she’s a phd. She’s not a physician. Uh, but she has published an astonishing amount of material, of just, of, of research. I mean, she is a researcher, uh, for anyone to be jealous. I mean, it’s just amazing and she is absolutely brilliant and drills down into what is it that’s going on. And, you know, one of the things that she said is, you know, lots of people are intolerant to gluten of course, but people aren’t thinking, why is this now true?
Speaker 1: 05:23 This didn’t use to be true. I was really puzzled because wheat is not a genetically engineered product. And so she was like, what, what is it that’s going on? And as we look into the data, it’s not, I, I don’t think it’s the gluten, I think it’s a chemical that’s sprayed over wheat called glyphosate and glyphosate is the active ingredient in roundup. And so basically this has come into vogue in the last 15 years or so in the farming industry. And so with the spraying of the roundup, it, a few things. One, it, it kills Ryegrass, which is one of the problems with wheat, but ryegrass also has an important role, uh, that we, that we neglect as far as maintaining the health of the soil, but the, uh, the roundup also serves another purpose and it increases the maturation of the wheat, so it kind of stabilizes that and it actually increases the yield so it, it kind of kills the wheat, so to speak, and it’s like dying breath, it produces additional seed and the seed is, you know, it’s what’s on the, on the tip of the wheat, so it increases the yield in the harvest.
Speaker 1: 06:36 So we do this so that from a, from a business perspective, you get more wheat per acre kind of thing and that that’s why they do it, that glyphosate actually embeds itself into the gluten molecule. And I believe that a lot of the problem that we’re seeing today with gluten is not gluten. It’s that gluten is the carrier for glyphosate and glyphosate causes a whole host of problems in the human body. It disrupts all kinds of mineral absorption. It disrupts biochemical pathways. And I believe that is the real problem. Your body then recognizes the gluten that’s carrying the glyphosate and it mounts an immune response against the gluten because it’s carrying the glyphosate and they’re in, I think is why this is now all of a sudden an issue. And you know, in the last podcast I talked about, I had been recommending that people get organic heirloom wheat and I’ve got patients in my practice that have known gluten sensitivity.
Speaker 1: 07:41 If they get it, they will have major problems. And uh, one of them got their bread from feral family bread and in Tulsa and feral friendly bread uses a farm in East Oklahoma that’s a certified organic farm. John’s farm, literally the name of their business and the owner’s name John, it is, you’re exactly right. So they do a phenomenal job of organic wheat farming. Uh, but they also have cattle tracks beef, which is certified organic grass fed beef. And it’s absolutely delicious and amazing. I highly recommend, I think it’s John [inaudible] dot com, a column up that they got great stuff and it taste great, healthy, good for you, all that Kinda good stuff. And there the beef has the fat content is absolutely bar none. Awesome. I mean, it’s Chi Omega threes. It’s, it’s amazing. Um, so with the wheat, uh, they, uh, they are actually a supplier for feral family rose. They were at the time, and I don’t know about now, they may still be, I don’t know, but these people got bread from feral family bred and had absolutely no problem. They, they did, they did great and didn’t have a run with it
Speaker 3: 08:57 now. Now when you buy organic this or organic heirloom wheat, yeah. What does organic mean in that context?
Speaker 1: 09:06 Yeah. So, and we’ll have to have a topic, the podcast where we go over specifically that, but basically, you know, you can have, like for example, you can have natural chicken and, or natural beef and, or natural fissure. Anything else. And they will, they may be fed a diet that’s fairly natural to them or they may not have antibiotics or they may not have hormones or something along those lines. But the problem is that they, especially like chickens. Uh, the, the um, in fact the smart chicken is the chicken here locally, the that I like, and they have an organic chicken and it’s literally about twice the cost of the natural chicken. Now, the main difference between the two is the natural chicken does a, doesn’t eat organic feed, so they’re eating feed that may have gmo in it. They’re not saying it does, but it may. You’re paying to get gmo feed for the organic birds. So it’s that whole chain. Now, the important thing, in fact, let’s, let’s take a break and we’ll come back and talk more about it.
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Speaker 3: 10:47 All right. We are back with Dr Chad Edwards and a last episode we were talking about Celiac and gluten sensitivity and the autoimmune diseases associated with gluten and we’ve gone on to discover, okay, that really there could be some other factors at play. And uh, Dr Edwards was telling us a little bit more about the glycinate, which is actually a put on sprayed on the wheat to produce higher yields in the. You were telling us a little bit more about that.
Speaker 1: 11:20 Yeah. So, uh, when, when you buy organic wheat, it doesn’t have the glyphosate or doesn’t have the roundup that’s been sprayed over the whole, uh, the whole field. It’s not been exposed to those kinds of chemicals. The organic tends to. And there again, there’s all kinds of nuances with the organic thing. I mean, I’m still, I’m still an advocate. It doesn’t always mean what we think it means. Um, you know, that it’s 100 percent the way it’s supposed to be. There’s a lot of nuances. It is a political term, that’s it. It’s crazy and ridiculous and I hate it, but it is what it is and it, I would still say it’s often better, um, than, you know, just getting regular stuff. And um, uh, the book shoot, what’s the name of the book? A omnivore’s dilemma. He does a really good job of talking about some of this with organic isn’t necessarily what we think it is and you know, all of those kinds of things.
Speaker 1: 12:20 So it’s just a, it’s a really interesting topic. So we were also talking about glyphosate and the damage that it causes and you know, when, when you feed a, like an animal, when an animal eats feed, that’s gmos or specifically if even if the animal is natural but it’s being fed glyphosate or you know, a wheat that has been sprayed with glyphosate or anything else like corn and soy are also sprayed with glyphosate or roundup. Uh, and so we have a lot of effect from that and this stuff impregnates itself, it embeds into the, um, into the, into the grain or into the end of the plant and into basically every cell of that plant and it, you can’t wash it off so you don’t come home and get your lead us out and rinse it off. And the glyphosates out, it doesn’t work that way. You can’t, it is very, very difficult to detox from glyphosate.
Speaker 1: 13:21 And this stuff definitely affects our body and I won’t go into it even though I tend to do that. I loved about chemistry of this stuff, uh, but it, it disrupts multiple metabolic pathways in your body as it relates in your gut. It will kill eight minerals so that they’re not accessible for you to absorb. They’re not accessible for the probiotics and the gut bacteria in your gut. So it leads to gut disruption. It leads to bacterial imbalance, called dysbiosis. All kinds of problems that this stuff causes in your gut and in your body across the board. But when these animals eat food, that is food that’s been sprayed with roundup, there’s this process called bioaccumulation, so the animals get it, but they accumulate it. So you’re actually kind of getting a higher concentration in food that’s natural because of the animal is fed this stuff, they eat it, it accumulates.
Speaker 1: 14:18 It’s Kinda like with seafood, you know, we worry about mercury and if you eat, if you were to go around eating plankton, which nobody does that know out of the ocean, then you know, probably not an issue, but you know, small fish feed on the plankton, bigger fish feed on those fish, bigger fish feed on those. And so the, the top of the food chain predators like sharks and those kinds of things, some of your bigger fish, they eat the smaller fish that eat, the smaller fish that eat the, the mark, the, the, uh, the stuff that contains the mercury and it bioaccumulates as it goes. And so they’re getting higher and higher concentrations of this mercury. So that’s why those top predators are, have a higher accumulation of mercury and are more of a problem for us. Um, so it’s just, by the way also interesting to me that a mercury is in many dental fillings and they, there is no real regulation for mercury in dental fillings, yet there is limitation on mercury in food.
Speaker 1: 15:28 It is, it’s just ridiculous. The double standards on it’s more of that, and this is just medical crap. We’ll get into that in another, uh, it’s just interesting, but this glyphosate stuff it bioaccumulates and so you can get it in, uh, in, in these, um, in, in foods that you think are natural, but you’re there just bio accumulating the non, uh, or the, the GMO stuff that they were fed because it’s not an organic food now I think there’s organic is not perfect. There’s a lot of nuances with that. We can talk about it in another podcast, but I definitely think it’s, you know, a step in the right direction. I definitely think, I mean, if I had the option, I would so much prefer to eat a largely organic foods, you know, unless I’m making it myself, which essentially then would be organic because that’s just the way I would do it.
Speaker 1: 16:22 Um, but it’s, it’s difficult getting that message out and getting people to understand and part of that because it costs more if everybody farmed that way, it would drive the cost down at least a little bit, but if every bought that way everybody bought organic than the price of that would go up because now you’ve got supply demand. Uh, so I do think it’s important. I do recommend that we kind of get as much organic stuff as possible. And you know, I remember seeing on Dr Oz he talked about some of the, what should you get the organic and what should you not. Well, when it comes to something like glyphosate, uh, some of the recommendations on that or are really kind of a moot point because they talked about foods that come in contact with the ground and they could soak up the chemicals and the other kind of bay in the chemicals, the things that are a little bit higher up and they don’t bathe in the ground.
Speaker 1: 17:17 They’re like, okay, those are less likely to need to be organic. But with the glyphosate, it impregnates into the entire organism. And so it’s, it’s a, it’s a real potential problem. It takes over. It then stays with that, you know, moving forward. Exactly. Okay. So just, you know, it’s very nuanced. There is some evidence out there and Dr CNF and one of her colleagues published some studies on the effect of glyphosate on the Association of glyphosate with autism and how glyphosate disrupts a bunch of processes in the body. It’s some really interesting stuff and I think it explains a lot of why people feel the way they feel, not not just with this, but when you consider glyphosate in wheat and corn and in soy, what else? You know, what else is an issue? And you look at the commercialization of our food and how are the industrialization, I should say, of our food and so much of what we consume, some of the things that are government subsidized to make sure that the farmers, you know, succeed and we’re paying for stuff that we shouldn’t be eating.
Speaker 1: 18:27 And um, it’s just, you know, when you look at, you know, a few years ago, the price of corn went up substantially. And so the, uh, they had to adjust the feed and they started feeding them literally gummy worms and ice cream sprinkles and they were allowed to put it, I think it was like 10 percent of their feed could be that crap. Um, and they don’t have to tell you they’re doing it, but it’s calories for the animals because it was cheaper to do that than it was to feed them corn, which was core sprayed with glyphosate. But, uh, anyway,
Speaker 3: 19:00 so action items for all of the listeners when it comes to making the decision on the bread, the bread or grain aisle. Okay. How am I, how am I gonna, you know, make that decision in the grocery store the next time.
Speaker 1: 19:14 Well, many of your standard. And if it’s like in a plastic bag kind of loaf of bread, you’re, you’re probably, I mean, unless it says organic wheat, it was probably sprayed with roundup.
Speaker 3: 19:27 Would you suggest maybe going to a, a ferals bread, a Pharaoh’s family bread type place to find that stuff? Or.
Speaker 1: 19:35 I, I absolutely think that’s a great idea. Um, you know, it’s a smaller place, you know, and I’ve, I’ve said this in podcast before, when I’ve, when I’ve been in Europe and looking around in, in Paris, there’s, there’s a pastry store on every corner. They’re all over the place and when I look around I don’t see a lot of obesity. They, by our standards, they eat so much worse. You know, they’re eating fatty foods with loaded with sugar and all kinds of stuff and they’re not obese. Why? Well, they don’t use the crap in their food that we do. They don’t have the industrialization of their food. They’re not spraying their wheat with roundup. They’re not all of those kinds of.
Speaker 3: 20:10 They’re not looking for higher yields. Exactly. Okay. Hey Dr Edwards. Thank you so much for joining us. Always a pleasure talking about the very, very hot topic of Celiac, gluten sensitivity and Gleiss of fate. If they want to learn a little bit more where, where can they go? What can they do? Revolution Health Org.
Speaker 1: 20:31 Certainly Dr. Google has some good information, Dr. Dr. Sinan has got a bad information to, but Dr Seneff s e n e f, f, she’s got some amazing stuff on the use of statins. Uh, which is another, that’s a, that’s a book right there, but I’m, she’s got some amazing stuff on, on statens and, and her research on that and the potential problems with those, but she also has published several studies on a glyphosate and its association with multiple different diseases and processes. Appreciate you joining us this week and we’ll talk to you next time. Until next time, thanks for listening to this week’s podcast with Dr Chad and tune in next week where we’ll be going against the grain.