Hey, everyone. Welcome back to the Rebel Nutritionist podcast. Today, what are we talking about? Well, five foods that are secretly destroying your gut. And today, I’m not just gonna go it… and tell you what they are, I’m gonna show you the actual mechanism, what’s literally happening at a cellular level when you eat these, because I think once you understand why, you’re not gonna be, like, trying to justify the willpower thing.
You’re gonna be making informed choices, and that’s super important. And look, you can’t… It’s not… I’ve said this before, it’s not, “Oh, here’s what’s going on with my gut. I have a… Do a parasite cleanse or do the…” No. You can’t out-supplement a gut that is under attack from your own pantry. Let that land, okay?
So today is gonna be kind of like the lab one. It’s gonna be a little longer because I’m not doing just the surface level version. There’s the quick version of all of this content in other places, right? In other spaces. I wanna go into the biology in plain English, I promise, because I think it’s super important that you understand all of this.
That’s why we’re doing this, right? It goes a little deeper. It’s a little more elevated. And look, this isn’t about fearing food, okay? This… Fear is not a nutrition strategy, okay? I’m telling you the mechanism because once you see how something actually damages your gut, you can make a real decision instead of just following a rule or a protocol that someone gave you.
Let’s start with number one. We’re gonna talk about gluten. Oh, shocking, okay? But this is gonna be a different take on gluten than I think you’ve ever heard, and again, wanting you to understand what’s going on here because I think everyone thinks the gluten protein, like it’s the gluten itself causing the problem, and that’s not the whole story, and I wanna talk you through why.
Okay? So modern wheat is frequently sprayed with glyphosate right before it’s harvested, and what that does is it’s not to kill weeds, but it acts as a desiccant. It dries the crop faster and more evenly, which makes mechanical harvesting cheaper and quicker for large farming operation. This means that the chemical is landing directly on the grain just before it becomes your bread or your pasta or your cereal.
So that’s why you can eat bread in Italy or in Europe and feel totally fine. It’s not your stomach has changed. It’s different farming practices. And so here’s what’s happening inside your gut, and I wanna introduce you to something called zonulin because your gut lining is made of cells that are sealed together by what are called tight junctions.
So you think about them as grout between the tiles, right? If you have tiles and you have that grout. The, they control what is allowed to pass from your gut into your bloodstream. So they control what goes in and they control what stays out. And zonulin is the protein that opens the tight junctions. So zonulin isn’t inherently bad because your body actually uses it on purpose, right?
But here’s the problem. Gluten, specifically something, a piece of it called gliadin, has been shown to trigger zonulin release, and this isn’t just in people with celiac disease. Recha- research has shown this gliadin-triggered zonulin release happens even in people without celiac disease, which is what is behind the gluten sensitivity thing, right?
It’s not like you’re making it up. There’s a real trigger that’s not celiac that is the sensitivity piece, right? So gluten doesn’t just sit in your gut and cause a reaction. In a lot of people, it’s actually telling your gut lining to open the gate. And once that gate is open, more… I don’t know why there’s a thumb.
More than it should, things like undigested food, bacteria, toxins, things that should have stayed inside your gut lining, they get into your bloodstream, and then your immune s- system sees them as foreign, and it reacts because they’re not supposed to be there. That immune reaction is a big piece of what we call systemic whole body inflammation, and this matters beyond digestion, right?
Because elevated zonulin has been associated with insulin resistance, independent of body weight, and it shows up in a long line of conditions that don’t look like gut – problems at all. So things like type 2 diabetes, autoimmune conditions, even reproductive issues, right? So this is why… This is a really, really good example of why I say gut health is never just a digestion topic.
It is literally a whole body topic. This is feedback. This is not failure. So you think about a, a farmer who tends to his soil, right? The soil, the health of the soil tells the farmer exactly what it’s been given, exactly what’s going on. Your gut is telling you exactly what it’s been exposed to. That’s not a diagnosis.
That is a map. So something I also want to address is glyphosate, and I don’t know if you guys have heard of this. It’s been in a lot in the news and all over the place thanks to a lot of advocates who’ve been talking about this. But glyphosate isn’t just a gut issue. There is a cancer conversation here, too, and it’s a real one, right?
Again, the glyphosate stuff that’s sprayed on it, weed killer is also labeled as weed killer. The World Health Organization Cancer Research’s arm, which is called the IARC, classified glyphosate as probably carcinogenic to humans back in 2015 based on animal studies showing tumor development, evidence of DNA damage in human cells, and real-world exposure data in people with heavy occupational exposure, like farm workers and agricultural applicators.
Like, think about this. If someone has to wear a hazmat suit, , to spray your food that you’re eating don’t you think there’s something wrong with that? Okay? And probably carcinogenic isn’t about fear-mongering. It is an actual classification from the same agency that evaluates things like tobacco and asbestos, right?
Just lands a little differently. And that classification has since been reinforced. We know a major international study published in 2025, one of the most comprehensive glyphosate studies ever conducted, found that low doses of glyphosate caused multiple types of cancer in animal models, directly supporting the original findings.
On top of that, thousands of lawsuits against the manufacturer have already resulted in injuries awarding billions of dollars to people who develop cancer, largely non-Hodgkin’s lymphoma after significant exposure. So the headline is that the world’s leading cancer research body classified this chemical as probably carcinogenic, and that finding has been reinforced by one of the largest studies ever done and rewarded billions of dollars of people who got sick from it.
But here’s the part that connects direct, directly back to your gut. Glyphosate works by blocking something called the shikimate pathway. Humans don’t have this pathway, which is exactly why it’s marketed as, as safe for direct human consumption. But a large share of the bacteria living in your gut do have this pathway because it’s the same one that plants and many microorganisms use.
So glyphosate isn’t designed to hurt you directly. It’s designed to disrupt a biological pathway that your gut bacteria happen to share with the weeds it’s actually targeting. So completely separate from the cancer conversation, there’s a distinct reason that this matters to gut health because it has the potential to selectively disrupt the bacterial populations living inside of you.
And I am gonna tell you on a quick note, I do believe I have not been able to prove this, but I’m gonna tell you my gut literally tells me. I had Hodgkin’s lymphoma 25 years ago. I also lived behind a golf course, a very prominent golf course in New Jersey, and I was on the back end. And I can tell you, I used to smell like there was piles of, I don’t know if it was leaves, I don’t know if it was grass, I don’t know, garbage.
Who knows what it was? It wasn’t actual garbage, but compost or whatever. . You could smell it, … And I used to complain to the golf course that there was this stuff in the backyard. And lo and behold, you know, months and months later, I was diagnosed with Hodgkin’s lymphoma. Do I think that there’s a correlation?
No doubt in my mind. I wanna be precise, that was a little side note, about how glyphosate actually ends up in wheat because getting this right matters, okay? And I want you to have the accurate version rather than what you’re hearing because I don’t know how many times, you know, you play that game of telephone.
Wheat itself is not bred to survive glyphosate the way, some other crops do. So things like soy and corn and canola, a lot of these crops are actually genetically engineered to be glyphosate resistant so that the farmers can spray the field while the crop is actively growing and the weeds die, not the crop itself.
And it was actually tested in wheat too, but it was withdrawn in 2004 because I think there was all kinds of problems. So it was never approved for sale anywhere in the world. But wheat doesn’t need to be resistant to glyphosate for this to be a problem because that’s what makes this pre-harvest spraying different and arguably way more direct.
Because here’s the mechanism. Farmers spray glyphosate on wheat once the crop is already mature and dying, specifically to dry it out faster and more evenly for an earlier, easier harvest. But the plant doesn’t need to survive the chemical because it’s already finished its life cycle.
That means the spray is landing on grain that is very close to becoming your bread, your pasta, your cereal, not on a crop that’s still weeks away from being harvested. Think about that. And separately from the glyphosate conversation entirely, there’s another piece of wheat biology worth knowing. There’s a protein family called amylase-trypsin inhibitors.
Now again, we don’t have to get stuck in the science, ATIs they’re called. These are the wheat’s own natural, like wheat has its own natural built-in pest defense. They’re proteins the plant produces to disable the digestive enzyme of the insect that’s trying to eat it. But the problem is when we eat them, research shown, has shown that these same proteins actually activate a receptor in our own immune cells called TLR4, the same receptor your immune system uses to detect bacterial infections.
So your body can respond to wheat’s natural pest defense proteins almost the same way it would respond to an actual infection, triggering inflam- inflammation completely independent of gluten itself. Are you following me? So there’s different mechanisms here that trigger inflammation from wheat, and this could be a big reason some people react to wheat but test negative for celiac and negative for classic gluten sensitivity because it’s not always the gluten.
Sometimes it’s wheat’s own built-in pesticide doing exactly what it was evolved to do, just against the wrong target, right? Instead of a bug, it’s your digestive system. Then you put what’s being sprayed on top of harvest. So look, this is practically why some people do really well with sourdough from a local bakery using imported organic flour but react awfully to a fast food bun, okay?
It’s not gluten in a vacuum. It’s what’s riding along with it and what’s been sprayed on it right before it’s reached your plate. So a lot of things here all to say regardless whether you rat, react to it or not, my feeling is, and this is what I tell all my clients, wheat has been so hybridized, so genetically modified, so all of this stuff, right?
That Probably best to consume it in serious moderation and think twice before you really go for the regular pastas and the breads and the cereals because it’s up to no good in your gut. Okay, food number two, seed oils. Canola, soybean, corn, safflower, sunflower, the stuff in almost every single fried food, every bag of chips, every restaurant fryer.
And now we know, even companies that say they put the good stuff in, do we really know that they do? Like, it’s a mess, okay? But everyone still thinks that these oils are, like, the heart-healthy choice, and that’s the messaging that you see either on a bottle, on the package, in whatever you’re picking up at the grocery store.
So I wanna talk about oxidation because I talked about it in the labs, in, the labs podcast YouTube thing that I did, video that I did. But I want to explain it again here because if you didn’t watch it, and it’s not gonna make sense. But I think the word oxidation, especially in the context of seed oils, gets thrown around a lot, and you may not know what it is, okay?
So when you cut an apple and you leave it out and it turns brown, that’s oxidation because the apple itself is exposed to oxygen, and the cells get damaged because at a molecular level, that’s what happens. So I want you to think of the fryer at a restaurant. Same oil that they use over and over and over, over, heated over and over and over throughout the day.
So did you ever… I don’t know if you’ve ever seen, but the oil starts to get darker and can smell differently by the end of the shift. For those of you that have ever worked in a restaurant, you know what I’m talking about, okay? Talking about. That is the same process, that oxidation that’s going on. The the oil is being oxidized.
And now the oil that you’re about to eat is getting oxidized to a much greater degree because now we’ve added in the heat. So here’s what’s really important about that, is when these oils are heated, and they always are, the polyunsaturated fats inside them, especially something called linoleic acid, break down into compounds called aldehydes.
One of the most studied aldehydes is call- is called 4-HNE. And in lab studies, when soybean oil is heated to a typical like frying temperature, measurable amounts of this toxic aldehyde start forming within about two hours, and it keeps climbing the longer that that oil is reused. Which is exactly what happens in a restaurant fryer that gets used all day, every day, even sometimes days at a time before the oil even gets changed.
So every time that oil gets reused, the toxic load goes up. So you’re not just eating reheated oil, you’re eating a slowly accumulating dose of oxidative toxic byproducts. And here’s what most people don’t know, is that these toxic aldehydes don’t stay behind in the fryer. Research has directly measured similar concentrations of this compound in the oil itself and in the food that it was fried in.
Meaning when you eat those french fries, you’re not just eating potato and oil, you’re also eating those oxidized bypro- byproducts directly. So this isn’t the oil is bad for the environment of your gut problem. I mean, it is. But you are also directly ingesting a measurable toxic compound So here’s why this is different from a food sensitivity and why it’s so easy to miss that connection.
Because the fatty acids from seed oils, especially again, that linoleic acid, they don’t just pass through you. Okay? They get incorporated into your cell membranes. Every cell membrane has a, Or excuse me, every cell has a membrane that’s built from the fats that you’ve been eating. So it’s got it, but it also build– It’s got its own fatty li- layer, but it g- also gets built from the fat that you’ve been eating.
So over, over months and years, the structure, the actual physical structure of your cell, cell starts to reflect what you’ve been cooking with So this isn’t a trigger moment that you can say, “Oh, that’s when it started.” No. It’s a slow renovation, like literally restructuring of your cells using bad material, and it happens so gradually that there’s no obvious flare up to blame it on.
You could have this happen over time, over time, and then all of a sudden… Like people who say to me, “I never had a gut problem. I never had a gut problem.” Then all of a sudden they have a gut problem, right? This could be that. So research has also connected these lipid oxidation byproducts directly to inflammatory pathways that is involved in high blood pressure, in atherosclerosis, cardiovascular disease.
You know, meaning this isn’t just a gut issue. There is a real cardiovascular thread here, too you know, which ties us back to vascular inflammation, those markers that we talked about in the labs, uh, talk and conversation. So it’s all connected, right? So practically speaking, this is about frequency and heat.
It’s not about complete avoidance. Home cooked… Like, if you cook in your home with olive oil or avocado oil at moderate heat, that’s a very different exposure than fried food from oil that’s been reused all week long. Okay? So I think we have to put that into context as well, which is why I always say better off getting this kind of stuff from your home because at least you know what is going into your body.
That’s my feeling. All right, number three, sugar. And I’m gonna zoom out on this one because sugar’s damage isn’t just one mechanism. It’s actually three or four stacking on top of each other, and maybe you’ve heard about just one of them. Maybe never any of them. Okay? Because we think sugar is like a willpower issue.
Oh, I- I’m craving sugar. I have to have sugar. Oh, if I was more disciplined, this wouldn’t be a problem. So here’s what I’m gonna tell you. It’s not willpower alone because you’re dealing with biology on multiple fronts at once, and let me walk you through what’s happening. First, every time you eat sugar, especially when it’s on its own…
And I am talking about processed sugar here. I’m not talking about fruit. I’m not talking about vegetables. I’m talking about processed sugar on its own. Okay? Candies, cookies, things like that. Even packaged crackers and things like that. Okay? So every time you eat sugar, you get a sharp spike in blood glucose, and you’re going to get insulin to surge to help bring it back down.
If you do that enough times in the day or in a week, that’s the mechanism behind the insulin resistance story, and I talked about that in the labs conversation as well. But the insulin resistant that dri- res- resistance… So it’s the insulin resistance that quietly drives things like stubborn weight gain, fatty liver, blood pressure creeping up over years, cardiovascular stuff that creeps up over years, right?
But there’s a second piece that most people have never heard of, and it’s called glycation. So when sugar molecules are floating around in your bloodstream, they don’t just sit there. They start bonding onto proteins throughout your body. So what does that mean? They’re binding onto your skin’s collagen.
They’re binding onto your blood vessels, even the proteins inside your cells. And so this is what’s called advanced glycation end products or what we call AGEs. And once that bond actually forms, it becomes pretty permanent. So sugar doesn’t just raise your blood glucose. It physically glues itself onto the proteins that make up your skin, your blood vesu- blood vessels, your tissue, and that damage doesn’t undo itself.
And so these AGEs then bind to a receptor which triggers inflammation and this is genuinely the major, major driver of what researchers are now calling inflammaging I know you guys have heard of that, inflammaging. The chronic low-grade inflammation behind a huge part, a huge, a share of what we are seeing as being called as age-related disease.
And guess what? It is a big piece of why high sugar intake is linked to visibly faster skin aging. Because this isn’t just an internal process. This is the piece that, that, that is affecting your skin. It’s affecting your muscles. It’s affecting your blood vessels. Super important, okay? Third, okay, and this is the piece that people usually have heard very little about, or maybe if they have, it’s the small version.
So we know that sugar reshapes your gut microbiome. Research on added sugar intake has sh- has shown it can reduce the overall diversity of your gut bacter- gut bacteria. That means the type of bacteria that we are s- we really, really rely on for our health, the numbers and diversity. There’s different kinds of bacteria that do different things.
So the sugar can reduce the diversity of your gut bacteria, and it specifically depletes the beneficial species that produce something call- called for… It specifically depletes the beneficial species that produce something called short-chain fatty acids. These short-chain fatty acids are compounds in your gut, especially in your colon, that your gut lining relies on to stay healthy.
We know that people with lower levels of short-chain fatty acid have a higher incidence of things like gastric cancer. Okay? And at the same time that sugar enriches the bacteria that thrive on simple sugars. So it’s… You know, people say, “Oh, well, sugar feeds candida.” Okay, yeah, that’s an opportunistic yeast, but it’s also feeding whatever organism in your gut is best at metabolizing sugar quick- quickly, and it’s doing it at the expense of the diverse, balanced ecosystem you actually want in there.
And so this isn’t actually just a bacterial popularity contest, okay? This has direct structural consequences because research shows that people with elevated blood sugar have more harmful bacteria and fewer beneficial ones in their gut, and this shift is directly correlated with higher levels of zonulin, right?
That same gatekeeper opening protein we talked about with gluten. So we also see higher inflammatory markers in the blood. So this is the same mechanism as gluten running through a completely different door. It’s like here’s gluten, and then here’s the sugar. So sugar doesn’t just feed the wrong bacteria.
It can actually help that gate open too to the leaky gut stuff. So on top of the blood sugar swings and the glycation and the gut shift, guess what? There’s a fourth piece. The craving itself is not just in your head. There’s a really important piece of research out from Caltech that shows how real this is because researchers depleted the gut microbiome in mice using antibiotics, ’cause we know antibiotics do that, and something interesting happened.
Those mice began to overconsume sugary, palatable food compared to mice with a normal microbiome. So the ones whose depleted, they were, like, craving sugar. But this is the key part. They didn’t overeat their regular plain food. So it was the same mice, the same hunger, the same access to food. The only difference was that their microbiome, it was changed specifically, and that was their response to sugar.
So this isn’t just a lack of, like, nutritional need or calories. It’s a behavior, and it’s coming from the gut. It is the gut actually saying, “Eat more sugar.” So when you just think, “Oh, I need to ignore that craving,” remember, you might actually be fighting your biology on this one. On at least four fronts at once, right?
The blood sugar, the glycation, a reshaped gut ecosystem, and a feedback loop that’s actually pulling on your behavior. The issue is, is your body is responding to what’s feeding it on every single of these levels at once. That’s an empowering reframe because I think it means that the fix here isn’t try harder.
It’s let’s change what we’re actually putting into our bodies, and now you know why we should do that. And I think that’s really… It’s not just information. It’s empowering because now it, it’s not just do this because I said so, and I think that’s really important to pay attention to. All right, food four.
We’re almost there. Artificial sweeteners, okay? We’re talking about sugar alcohols. I’m not necessarily talking about your Stevias and your Aspartames and NutraSweet. You already… You guys know how bad that is for you, all right? I hope you do. But this might sting a little because this is the supposedly healthy swap that we keep hearing about.
Erythritol and sorbitol and xylitol, like, they’re in now protein bars and sugar-free gum and healthy sodas or, like, the healthy, um, drinks, right? Your electrolyte drinks or your hydration drinks, in the healthy sodas or in keto treats, right? Basically everything that’s marketed as the smart choice right now.
But Here’s the thing. Your gut can’t fully absorb most of these sugar alcohols. So instead of being used cleanly for energy, they sit in your gut and they get fermented by bacteria, which is where the bloating and the gas come from. Like, if you’ve ever eaten those things and you’ve got bloated you’ve gotten bloated and gassy, and then you had to run to the bathroom, oh yeah, that’s what it is.
So you think you’re eating the healthy sweetener. It’s actually really making you have the runs. But there’s something that’s actually a little more serious that’s come out in the last couple of years, specifically around erythritol, and it was big in the news a couple of years ago. It’s since died down, but I think it’s really important that you should hear this because it’s important information.
Because there was a study published in Nature Medicine that looked at patients undergoing cardiac risk evaluation. So I think there was over 1,000 people in the initial group, and then the findings were confirmed in two more independent groups: one in the US with over 2,000 people, and one in Europe with, like, over 800.
And in every group, the people with the highest blood levels of erythritol had nearly double the risk of a major cardiovascular event, like a heart attack or stroke or even death, and o- it was over the following three years compared to people with the lowest levels, right? So that’s not a small effect.
That’s people with high erythritol showing up with roughly twice the amount of cardiovascular risk of people with low erythritol. Like- Three separate groups. So the researchers went further and asked, “Is this just an association or is there an actual mechanism?” And they tested what erythritol does to platelets, like, those are the body’s, uh, cells responsible for clotting.
And they found it made them more reactive and more likely to form clots. So then they gave healthy volunteers a single serving of erythritol, what you’d get in, like, a sugar-free drink, right? And b- blood erythritol levels shot up over 1,000 times higher than baseline. And it stayed elevated for, like, more than two days.
Two days. And in that same wi- window, they measured significant increases, uh, in the volunteers’ clotting activity. So when they gave a separate group of regular glucose, like instead of the sugar alcohol, no effect. It’s not healthy to have that, but right? For comparison. So one healthy sugar-free drink was enough to spike clotting activity in the blood of healthy people for two days, and regular sugar didn’t do that.
So to be clear, this doesn’t mean that, like, one stick of gum isn’t gonna … is gonna cause a heart attack. But this is a compound showing up in far more products than most people realize, and maybe you’re consuming them multiple times a day, and the safety data is a lot newer and a lot less reassuring than what the marketing might suggest.
So again, something … Just because something is marketed as better for you, doesn’t mean that your body agrees. All right. Last one. Last but not least. Let’s talk about ultra-processed food and emulsifiers. Okay, so I’m not gonna just say processed food is bad, right? That’s not useful even though we know it is.
Okay? I want to name exactly what’s going on and what’s doing the ada- a- and what’s doing the damage. Emulsifiers, like ingredients like carb- uh, carboxy methylcellulose, polysorbate 80, carrageenan. And if you’ve never heard of these, that’s exactly the point. You’ve probably eaten several of them today maybe without even knowing it.
So let’s talk about what emulsifier actually is. It’s what keeps the oil and the water mixed together instead of separating. So you think about a salad dressing that doesn’t need shaking or ice cream that stays smooth instead of turning icy, like separating.
Food companies use emulsifiers because they keep processed foods creamy, stable, and shelf-stable for months. Have you guys ever purchased… You should do this if you haven’t. Go purchase, like, a burger or something from a Burger King or french fries or any food from those places. They stay good.
People have done studies on this. Like, they stay good for years. Like, they look exactly the same for years. Bugs don’t even touch them. That should tell you something. Anyway, so the same property that keeps your salad dressing from separating is actually doing the same thing in the lining of your gut because your gut has a mucus layer.
On top of the little villi, there’s a mucus layer, and that’s a buffer zone, and it keeps the bacteria away from the wall of your intestine. And so research has shown, like, emulsifiers, like the carbi- carboxymethylcellulose and polysorbate 80 cause bacteria, like bad bacteria, to move deeper into the mucus layer than they’re supposed to.
That’s a process called encroachment. Again, it’s not so important that you know the words, but it also thins the layer of the mucus itself and can affect those tight junctions we talked about earlier with gluten, right? So again, those tight junctions that are supposed to be like this start to pull apart, and so that’s the same gate-opening mechanism as gluten.
It’s just, again, triggered by something completely different. So all to say, there isn’t just one road to leaky gut. There are several, and guess what? They’re all converging on your dinner plate. They’re all there. So for years, this was mostly animal research, which is, fair to be skeptical of ’cause animals don’t always translate to human.
But now we’ve seen this tested directly in humans, and so we know in a controlled feeding study, healthy volunteers were given a diet of completely free of emulsifiers or the same diet with the carboxymethylcellulose added in in, in the same amount to what would be in a typical processed food-heavy diet.
And so the group getting the emulsifier reported more abdominal discomfort after a meal, and their gut, uh, microbiota showed up with a different diversity, reduced diversity, remember those different kinds of bacteria that we need, compared to the control boo- control group. So this isn’t a rat study. This is now healthy human adults in a control trial having measurably worse gut response to an ingredient that most of them were eating every single day without knowing it So this connects directly back to the labs and that I talk about constantly.
When the gut barrier gets compromised, bacterial fragments get into circulation and your immune system has to deal with it. And that’s a huge piece of what’s driving things like chronically elevated C-reactive protein. That C-reactive protein again that I talked about in the labs video. And it’s happening with people who look completely healthy otherwise on paper.
So this is the stuff that’s down deep that nobody’s catching. And here is the thread that’s connecting all five of them. None of them… Like, this isn’t a never eat this again situation. That’s not how I practice. I said I am not based on fear-based food rules because they don’t work long-term for anyone that I’ve worked with, right?
This isn’t about elimination. It’s about understanding the mechanism so instead of a vague rule, you have information that you can use to make your own decisions. And every one of these five does its damage as you’ve seen quietly. Like xanthan gum doesn’t hurt. You don’t feel it. Oxidized oil doesn’t taste different once it’s inside your fries.
And a sugar-free soda doesn’t feel like anything’s happening in your bloodstream. That’s why they’re still sitting in most kitchens, including probably yours before today. So here’s one starting point because we talked about a lot. I gave you a lot of information. Let’s take a step back.
Don’t feel overwhelmed. Pick one, just one of the five that I talked about, and go inside your pantry. Check your snack bars and your sugar-free whatever you’re eating for those sugar alcohols. Check what oil you’re cooking with and how many times it’s been reused, okay? If you’re eating out, you don’t reuse oil, but check the oil in your home.
And, you know, look, whether or not you’re gonna get a fair answer or an accurate answer when you go out, probably not. But you can always ask how many times the oil has been reused Check the ingredient list on anything and everything that you buy that is shelf stable for any of those emulsifiers. And look, there are more.
And I will link a ingredient label guide below so you know what to look for without having to memorize, ’cause Lord only knows. But here’s what I’m gonna tell you. If you can’t pronounce it or you don’t recognize an ingredient on the label, guess what? Your body doesn’t know what to do with it. So better off leaving it on the shelf.
You should know what every ingredient is doing in your body or every ingredient on the label is doing. Okay? So you don’t have to overhaul your entire kitchen today. That’s not the point. But you do need to actually understand what you’re looking at because you can’t fix what you can’t see, and you definitely can’t out-willpower a mechanism you don’t know what’s going on.
And you know, look, this is the whole reason we do this root cause work because you’ve gotta see the pattern and it’s not just one simple answer. Like everybody thinks it’s just gluten, it’s just gluten. As you’ve seen, it’s more than just gluten and this is why we run comprehensive stool tests. This is why we run inflammation marker tests because we need to figure out which of these are actually driving what you’re feeling.
So we’re gonna give you, as always, the link below to book a free 15-minute consult because I will always talk to you for free and walk you through whether or not this is a fit or the testing is right. And if this video connected some dots for you, go watch the labs video if you haven’t done that because a lot of what we covered in that shows up here and it…
Vice versa. They all talk to each other. Okay? So remember, share this comment and subscribe. And again, like everything else, I hope this has given you literal food for thought and, uh, go check your pantry. This is your rebel nutritionist signing off. Make it a great day everybody
