Transcript of Episode 40: Go Gluten Free, Why or Why Not?
With Dr. Daniel Pompa, Warren Phillips and David Asarnow.
Warren: Welcome everyone, Cellular Healing TV, Episode 40. I donât know if thereâs some sort of celebration we should have.
David: Woo!
Warren: Well, David, youâll celebrate regardless because thatâs just your attitude on life.
David: Woo!
Warren: You celebrate everything, so 40 episodes. I remember we promised that weâre going to do this consistently over time until we had a huge following, and itâs growing, and weâre excited about it. We have a really great topic today. Gluten free, why or why not? Do we do it or donât we do it? Itâs a huge topic. The public wants to know. Dr. Pompa, I know that this is something that youâve been doing for a long time. Youâd even call it gluten free before gluten freeâ[feedback ]Hey look. Iâm broadcastingâhey look. Davidâs all excited.
David: I can hear myself. Yes.
Warren: Yeah. You do.
Dr. Pompa: How does that happen?
Warren: Well, what happens is is when you plug in this plugin, whatâll happen is itâllâonce it starts live it goes. So youâd think Iâd figure it out by now, but they make mistakes on Fox News, so I have a couple âGet Out of Jail Freeâ cards, at least every show. But Dan and Iâwell, Dr. Pompa, he did a topicâwe did a grain free thing. So even before the gluten free craze even hit the market, the autism, gluten free, all of that, we were doing the grain free more so for health reasons, but it became very in vogue to go gluten free. And itâs one of those tough topics. People donât know what to do. Itâs like, well, sometimes I donât really react to gluten, and should I get off of it anyway? Thereâs so many questions involved. I even know, David, as he came onboard with what we were doing, he was even eating gluten free. Yet, he still had a lot of symptoms. So Dr. Pompa, letâs tackle this topic today, Gluten free, why or why not? Should I do it or should I not?
Dr. Pompa: Yeah. Boy, I think there almost needs to be a little history in the sense that why all of a sudden, right? I mean, the three of usâwell, Warren, youâre a little puppy, but I think even in your generation, did anyone eat gluten free? Was it talked about?
Warren: No, never. Nope. And Iâm 40, so I guess I am a puppy.
Dr. Pompa: Yeah.
Warren: No. It didnât even exist. I mean, even the peanut thing didnât exist even ten years ago for me.
Dr. Pompa: I mean, David, youâre new into this arena.
David: Yeah.
Dr. Pompa: I mean, would you ask the question, why? I mean, why? Why peanut allergies? Why gluten allergies? Why?
David: Iâve actuallyâyou know whatâs kind of interesting? My kids even brought this to me the other day. Dad, why all of a suddenâwhy did we talk about this? Why do you talk about this? Why canât I just eat whatever I want?
Dr. Pompa: Yeah. I mean, I think the answer to the question is two-fold. I think our kids have changed. Well, let me be more specific. Our kidsâ guts have changed. Okay. So thatâs one problem. Okay. The second problem is is that the grains have changed. I think that in this conversation, we always have to talk about that, right? Because Iâm going to say this right at the top of the show that thereâs bigger problemsâor letâs just say it this way. Thereâs other problems with grains besides gluten. I think thatâs where people go wrong. Gluten just happens to be a really toxic product, protein denatured, that creates a lot of immune problems, inflammation throughout the body. And I said that the other part of that question was that kidsâ guts have changed. What do I mean by that? Well, theyâre leaking. They have holes in them. When we grew up, our guts werenât leaking. So I think we have to step back, and at some point in the show, one of you have to ask me, why is that? Why did that change? Well, letâs start with why grains changed. Well, yeah, you know thereâs always a dog in the background. Thereâs always one there, and hopefully, someone has to deal with this dog. Weâre going to do this. Weâre going to do that. See, Iâm near the door, and the darn dog has to go out. Oh, gosh.
Warren: One dog, one kid. Always one dog, one kid.
Dr. Pompa: I was doing a radio show yesterday, and all of a sudden, you hear like [growling], and in the backâSorry. You know how my dogs fight, right, the two young ones? They justâthey fight at night. Theyâre best friends, and they just ball up into a fur ball, and of course, that was going on in the middle of the show. And Iâm trying to make a point. Gosh, I love these animals, but they cause me a lot of grief sometimes. Anyways, so if we go back, I think that Bill Davis did a really good job when he wrote the book âWheat Belly.â
Warren: Yeah. He did.
Dr. Pompa: So I really want to give him credit for a lot of the history. I think thereâs been some other people that have brought out even more of this history since then. But, needless to say, back in the 70's, there was a project. There was a big project to feed more of the population, and of course, back then grains we thought was the answer. And Normanâthereâs a gentleman, Norman Borlaug, that actually won a Nobel Prize, and he changed wheat as we know it. And they hybridized it, and hybridizationâŚ
Warren: When did they hybridize the wheat?
Dr. Pompa: In the 70's.
Warren: In the 70's, I missed that. Yeah.
Dr. Pompa: What they did was is they basically hit certain DNA with gamma rays, and they change it, and theyâre able to get it to do different things, right? So itâs different today than GMO, so I donât want you to confuse the two. Itâs totally different. Weâre not taking one gene and putting it in and inserting it from another plant species or something like that. Itâs simply changing what is there.
Warren: Kinda like the Incredible Hulk. He had gamma radiation.
Dr. Pompa: Yeah, Warren, and changing what is there, and now we got this muscularâwell, it did the opposite. Well, kinda not. I mean, I guess we could look at todayâs wheat as the Incredible Hulk, but it did get shorter. So it went from about 4-6 feet, which was typically called emmer or einkorn wheat. Those were the two wheats that we likeâŚ
Warren: Like the big bundles that you see in old-time movies, that sort of thing.
David: Then, by the way, in Europe, donât they still use the emmer or einkorn wheat?
Dr. Pompa: Yes. They do. And by the way, I mean, thatâs a good point, David. Thatâs why people when they have major gluten allergies or other allergies they go to Europe, and they go, âWhy can I eat pasta here and bread? I donât get reaction.â Because theyâre still using a lot of the older style wheat which hasnât been hybridized. It hasnât been changed. More importantly, the protein gluten is still in those plants, but it hasnât been changed. Well, why did Norman do this? Was he evil? Because I know that conspiracy theorist jumped on that bandwagon at one point, like the Bill Gates of tried to kill people. No. I think his motives were just as, honestly, earnest, and he really wanted to make a difference. And he did. I mean, frankly, he deserves his Nobel Prize. I mean, he really did feed more of the world, but the problem is is Norman unknowinglyâIâve got a dog and cat fight going on here now.
David: We can hear it.
Dr. Pompa: Itâs unbelievable, so Iâm just going to let it go. If you hear these noises, youâll laugh because at least youâll know whatâs going on. So they created this new wheat, which was shorter. Itâs called dwarf wheat. Itâs like 2 feet tall. Bottom line is it harvests easier. It withstands drought easier because, obviously, some of the changes that were made. So it did feed more of the population. However, Norman unknowingly denatured some of these proteins, gluten being one of them, and now, all of a sudden, we are eating this protein. I think thereâs at least 14 different strands that got denatured, these proteins. Now we eat this product, and our body doesnât recognize these proteins, and it creates an immune reaction. Now, why can some people eat gluten? Listen. When I was sick, I could not eat gluten. Today I can eat gluten. I have no reaction whatsoever. What is the difference? Because, see, itâs not just bad gluten. Itâs the fact that if you have a leaky gutâwhich by the way, most Americans do today. I mean, estimates of 90-some percent. Thatâs a big number. People that have leaky gut, most of them donât know it. Theyâre reacting to foods. Feel bad after they eat. They still have leaky gut. Well, these proteins leaked across, leaky gut. And again, I may have used a word that some of you donât understand, but I think our listening audience does. But imagine holes in a gut, to make it very simple. Itâs a little more complicated than that because thereâs these things called tight junctions that can stay open, and weâre meant to have the tight junctions, but theyâre met to open and close. These proteins cross, our body looks at these proteins and says, foreigners, and it starts to create antibodies. And when it creates antibodies, then we end up having a major problem. So thatâs when the inflammation starts. Iâm going to need a plugin. So Simon, run up and get my plug under my desk. Iâve been running on this battery. I didnât realize.
Warren: So letâs put that into context to people because you always do a really good job of that. Of your immune system attacking something that thinks that itâs foreign, and it winds up causing a lot of damage and inflammation in the body, which is the reason why a lot of folks get sick when it comes to the leaky gut and the gluten allergy. Youâll have a great analogy. Like a friendly fire in war thatâs happening in your body. So like aâitâs like a good soldier crossing into its own territory, and it being recognized as a foreigner or foreign invader, and it winds up the second guys areâŚ
Dr. Pompa: -inaudible- Warren: Yeah. See, you do a better job at that, Dr. Pompa. I donâtâyou know what I mean?
Dr. Pompa: Yeah. I mean, your body sees it as a foreign invader, and it creates an attack. It creates something against it, but hereâs the thing. I mean, it gets more complicated, and I donât want to go down that road.
Warren: Yeah. Yeah. Okay.
Dr. Pompa: If your bodyâs equipped with another type of cell called a T regulatory cell. It makes the antibodies, and then these cells go, okay, this isnât so bad, right? Itâs not some bad nasty foreign invader. And it tells these guys to back off, and everything get balanced out. But the other problem with these dysbiosis or bad guts is some people lack these goodâthey lack certain bacteria that you need to make these cells called T regulatory cells. Now they donât have enough of these, so theyâre in this hyperimmunity. So itâsâreally, it starts with this bad but, which is one of my legs of the stool of how people are getting sick today, right? I mean, if you havenât read my Autoimmune Answers article, it really is more than autoimmune. By the way, most people watching this that donât feel well have autoimmune. Read the article, Autoimmune Answers. I talk about this 3-legged stool. I talk about the gut, some of the techniques that weâre doing to fix the gut, but if you donât fix the gut, youâre really never going to really feel well because things really can cross the gut, driving this inflammation in every cell in the body. You donât function well. You donât have cellular energy. You get brain fog, inflammation, joint pain. I mean, I could go down the list. You donât sleep well.
David: Allergies, stuffed up all the time.
Dr. Pompa: Yeah, right? You hearâthis has become an epidemic hasnât it?
David: Yeah. I mean, yes.
Warren: So what Iâm gathering, Dr. Pompaâand I donât know. I havenât read little on theâI havenât read âWheat Belly.â I mean, what I learn typically is on shows like this and from being in seminars across the nations is where I get my information, but I havenât read this stuff. So what Iâm piecing together is that this gluten allergy is coming from this foreign wheat thatâs now in ourâand causing that leaky gut and the lack of bacteria, which is leading to this whole gluten intolerance. Is it because of this emmer wheat? Is that what your kinda saying? Not the emmer wheat. Because of this genetic altercation that itâs destroyed our guts, therefore, weâre leading to this major gluten allergy? These foreignâŚ
Dr. Pompa: Thatâs the first part, right?
Warren: Okay.
Dr. Pompa: So we changed somethingâjust like we did to dairy, by the way, right? We genetically bred cows to produce more milk, and in the process, created A1 casein. So now everyone thinks dairyâs the enemy. Well, I mean, 90% of the dairy in this country is the enemy. Itâs not good. I mean, again, whoâs it bad for? People that have leaky gut. The other percentages that donât have a leaky gut, they can do dairy. And that protein is called BCM7. Itâs a little bigger than gluten. So more people can do, actually, dairy often times than gluten and get away with it because itâs a little bigger molecule. However, itâs more toxic. Itâs actually a littleâitâs more poisonous than gluten.
Warren: So when did that happen in the dairy industry because the 70's kinda set up some of these thingsâŚ
Dr. Pompa: I think it happened in the 90's more. It may have started before that, but thatâs when it really became ambiguous and really spread through the culture. Everyoneâs trying to keep up with the next dairy person, so they want these new cows, man, that put out ten-fold the milk, right? So who wouldnât? But, again, thereâs a consequence to that, right? And whoâs getting hit the worst? People with leaky gut. So man has altered these proteins, or these plants, or these foods, just like meat. We say itâs not the meat that causes the disease. Itâs what man has done to it, right? We feed cows grain, thereâs a consequence. We change the cowâs genetics, thereâs a consequence. We change the wheat, thereâs a consequence. Now, look. I donât know. In the 2000's, just to make this distinction, we started doing the GMO thing. Now thatâs when we were taking one gene and putting it in and inserting it into a plant. Now this creates a whole new problem. Even moreâeven worse than these other things that we just spoke about, so letâs put that on the shelf a minute. Okay. The second problem that has occurred is why do so many people today have leaky gut, especially our children? Well, thereâs a few things. Number one, the types of toxins that our kids are exposed to today, between the over vaccinationâwe didnât get nearly the amount of vaccinations that our kids got today. Look. When you look atâand this is a topic that I talk a little bit about. When we look at the number of vaccinations and some of the things theyâre putting in vaccinations today, itâs amazing that we havenât wiped out the human race. I mean, really.
David: We modified it.
Dr. Pompa: Right, there was a gentlemanâhis name is slipping me right now, but he was a doctor that literally got just taken. I mean, he lost his career, his family. He was held up as the worst doctor on the planet. And this gentleman was just simply researching somethingâŚ
Warren: Was it Wakefield?
Dr. Pompa: Yes. Thank you, Andrew Wakefield. My wifeâs sitting here. She didnât bail me out one bit on that. So anyways, the Andrew Wakefield literally showed that the viruses from the MMR, these retroviruses, were embedding in the guts of our children and creating massive inflammation, Crohnâs, colitis, and leading to autism. He was hung, and now, just recently, other studies have come out to say he was right. Okay. And worse yet, not one time did they say, âWell, look. Our studies showed exactly what Wakefieldâsââand these were independent studies. They werenât driven by Wakefield or anyone else. Not one time did they say, âOh, we are sorry.â Well, what happened just recently this summer is a leadingâone of those leading scientist from the CDC stepped out, William Campbell, and he stepped out and said, âI falsified information to make Wakefield wrong.â He texted Wakefield apologizing, broken, saying that, âI donât know why I did it. I am so sorry,â and then of course, everything came out. But what media station covered this? Zero. No. Thatâs not true. One African-American media station, I believe in Atlanta, David, covered the story, and you know why? Because it showed an almost 400% increase in black Americans that were vaccinated with autism and autism spectrum disorders. Thatâs what this other study showed, staggering numbers. Listen. Wakefield had done 19 other studies, published studies, showing that the vaccination leads to these inflammatory bowels, which is leading to autism and other unwanted symptoms, etc., and this man was hung only to realize that they fudged the numbers to make the man wrong. All the studies that your pediatricians are holding up saying, âThatâs wrong. Thatâs wrong. Thatâs wrong,â were fudged numbers. Who knows about it? The pediatricians donât know about it. The media doesnât know about it, and unfortunately, this is true, this is no conspiracy. Warren, you know I donât buy into the conspiracy crap thatâs out there in the world.
Warren: No you donât.
Dr. Pompa: I donât buy it. This is real. This is real stuff. And itâs sad because weâre creating holes in our guts. So thatâs one aspect. Thereâs another aspect to why weâre seeing so many kids and adults with leaky gut. This is a chemical developed by Monsanto. Monsanto is the companyâyouâve heard me say itâs the most evil company, corporation in America. They developed the GMO seed, and they developed the chemical to spray on it called Roundup. Well, weâve genetically altered crops to be Roundup readied. That means we can spray them with ten times the amount of this chemical. Why is that important? Because all of these weeds, hundreds of strains of weeds have developed that resist the spraying of the chemical glyphosate. Well, glyphosate is the chemical thatâs in Roundup, just so you know. Well, Stephanie Seneff, sheâs the leading senior scientist at MIT, and the last three years have released ground shaking, breaking evidence, research papers, showing that this glyphosate is causing holes, causing gaps, causing inflammation in the guts of children and adults. And yet, we havenât heard one interview with this woman about it. Why? Because Monsanto is smart enough to be feeding the media, feeding these people, and they stay away from them, but this chemical is killing off our good bacteria in our gut. Thereâs two significant things that are happening. Number one, itâs driving holes in our gut. Number two, itâs destroying three amino acids that us and our children need to make brain chemicals so our brains work normal. When you destroy these, you donât make serotonin, dopamine, happy chemicals, normal brain chemicals, thinking chemicals. You donât make the chemicals because your destroying the bacteria that you need to make them. Now we have a world on psychotropic drugs, depressed, need over-the-counter drugs, street drugs, you name it. Our brains need to be stimulated now to even work because weâre disrupting these things. Listen. Every grain out there, if itâs not 100% organic, is sprayed with this glyphosate. So if youâre saying, âWell, Iâm eating gluten free; Iâm eating my brown rice; Iâm doing all these other grains;â if theyâre not organic, they're covered in glyphosate, which is disrupting and putting holes in your gut. So itâs a massiveâand if youâre eating GMO, corn, soy, anything, if itâs not 100% organic, then it is GMO, and itâs sprayed with about ten times the amount of this chemical, and it drives leaky gut. If youâre eating BT corn, which is a genetically modified corn that is most of the corn thatâs on the market, it in itself is shown to put holes in the gut, multiple problems here. So, I mean, I just opened up a can of worms. Itâs not safe enough to eat gluten. Listen. One more point and then Iâll let you guys talk about it even more. Hereâs the bigger problem. Everyoneâs running to gluten free this, gluten free that. These products are filled with GMO things. These products are filled with not just GMO. Theyâre filled with things that are sprayed with glyphosate. Theyâre filled with super sugars, things that raise your glucose even more than regular sugar. I would be safe to say that 90% of the gluten free products on the market are bad for you for multiple reasons. So is gluten free good? Yes. Stay away from gluten, but grains in general right now are some evil things that drive inflammation. You have to be careful.
David: Well, thereâsâDr. Pompa, you bring up some very good points, and all you're bringing isâwhat youâre doing here is your raising awareness to whatâs going on. I mean, think about this, we talked about that company Monsanto. I mean, arenât they banned throughout the EU or for most of the EU?
Dr. Pompa: Absolutely and Monsantoâs trying to pay their way back in, and itâs worked for some degree. However, thereâs other countries that sayâlook. Theyâre looking at the research. I mean, itâs no question this stuff is causing massive leaky gut, autoimmune, all kinds of different problems, and cancer, mammary tumors. Monsanto was doing studies that were three months and under for a dang reason. They had DuPont and their other friends running these studies showing that itâs fine. When, meanwhile, the study said, âWell, letâs take it to a year and see what happens.â Well, they all got cancer. They all developedâevery one of the ratsâyou know what they criticized? The rats that they used, the same rats that they used, by the way. They say that these rats are more prone to tumors. 90%Â of the same rats are used in every study that is done on rats. So the point is is that how many studies do we need before we realize this? But yet, I see people interested in their health that say they eat healthy. They go to a restaurant and thereâs corn in the ingredients, and they never ask the question. That corn right there, it doesnât take much, folks, to start your leaky gut. It doesnât take much to start knocking down your bacteria, and you wonder why now you donât digest food well. Youâre heading down the road. Donât buy into it. Itâs notâlisten. I rarely eat grain, nor does Warren, nor do you, David, but if we do, we are very, very, very selective, obviously, about the grains we eat. Youâve got to ask the question. Corn, I make no exceptions. If itâs not 100% organic, Iâm not touching it, and again, when weâre looking at what theyâre doing with rice and all these other grains, theyâre spraying it with glyphosate because it makes it easier to harvest. Monsanto came up with that one. So if your grains that youâre eating are not 100% organic, youâre getting nasty levels of glyphosate. If you are not feeling well and youâre watching this show, you need to take all grains out of your diet until you get healthy enough, and then you can start adding 100% organic, more ancient type grains that havenât went through this hybridization in all of these changes. Things like millet, amaranth, quinoa, these are better types of grains, even buckwheats, and these are more ancient grains that have been changed less. So definitely evolve to there. But if you are not healthy, stay away from those to control glucose and, therefore, inflammation.
David: What I had also, if youâre going to use those, get organic as well because you donât those kind of pesticides that are sprayed on there as well.
Dr. Pompa: Absolutely, be cautious of the gluten free.
Warren: My mindâs kinda spinning here. Thereâs so many questions I have, and I know that, just to make your point, whenâone of the points I want to make to everyone watching today is if you feel bad asking those hard questions at restaurantsâI was at a really nice restaurant the other day, and they had a really amazing corn dish. Like roasted corn with whatever sauce on it or whatever, and my daughter even said, weâve trained her, âIs that GMOÂ free corn?â The chef came out and said, âYes. This is sourced locally. Itâs GMO free. We donât serve that here,â and my daughterâs saying, âHey, look. Thatâs GMO free corn, daddy. We can eat that. Thatâs healthy for our bodies.â So youâre setting an example for your children or whoeverâs around you, and someone has to stand for this stuff. The research is clear. The things Dr. Pompa is sharing are not conspiracy. This isnât some off the radar, black hole, black movementâwhatever you want to call it. This is truth and reality. This is MIT, Harvard-based studies showing that this stuff kills you, causes tumors, big old holes in your gut, autoimmune conditions. So we have to start standing for truth. Thatâs what Cellular Healing TV is all about is speaking truth, and making sure youâre sharing that truth with others. And people are going to come at you for that, but you have to be confident. You have to understand that they may not think like you, but at the same time, if we donât stand for truth and these things, who will? So itâs just a really important point I wanted to make there.
David: AndâŚ
Dr. Pompa: Go ahead, David. I just wanted to say one thing. Let me tell you what the average American does. So they donât do this, right? Theyâre still eating grains. Theyâre still getting exposed to these things that weâre talking about every day, day in, day out. Theyâre still doing their little bagel in the morning and whatever routine they have, and then theyâre taking the next probiotic and fish oil. Oh, and theyâre taking Vitamin D, and they feel really good about themselves because theyâre taking their fish oil.
Warren: Had a customer walk in yesterday, Dan, same thing, Dr. Pompa, he came in and said, âHey, do you have any fish oil?â Thatâs all he wanted to know about. I mean, thatâs kind ofâor a probiotic. Those are the two main questions we get in when they walk into our store. We have a live store, and the reason we do that is to hear those things to confirm America, most standard Americans, thatâs what they think, and he starts going to all his symptoms, all these problems. Meredith was kind enough to say, âYou donât need a fish oil. You need detoxification. You need to change your diet and change your life.â
David: I just got it, Warren. You opening that store was because you get to change peopleâs lives on a local level right where you guys are located because the people come in with preconceived ideas of what they think that they need, and just what, boom, Meredith just did is opening up the awareness now of everything that weâre talking about here.
Dr. Pompa: Yeah. It helps you stay connected to how Americaâs thinking, and thatâs really important for us because we have to be attached, connected to, how Americaâs thinking because we have to break that thinking. You remember, itâs always 180° opposite. We know that all these people are taking fish oil, and the fish oil is great when itâs in the fish, but when you remove it from the fish, now youâre missing all these amazing other fats, other protective things that keep these fragile fats, like fish oil, protected. And weâre taking something thatâs typically bad for us. So weâre throwing our body further out of balance because itâs straight Omega-3, and if you do it long enough, you end up messing up your cells. Itâs like, gosh. And then, oh, the probiotic thing? Weâre talking about 7 to 10 strains, right, of thousands that are in our gut, thousands. And weâre destroying them with glyphosate and GMO things, and weâre thinking that this pill is replacing it. I mean, itâs absolutely absurd when you think about it on the surface. Thatâs why what weâre telling you is real. Weâve got to get back to fermented foods. These are bacteria that we canât even borrow, put in pills. Fermented foods heal. Thatâs why Amasai, SueroGold, the cheese from Beyond Organic, I mean, this is throwback, man. I mean, this is the way it should be and used to be. Thereâs not many farms left on the planet that do it like this. Thereâs not many farms that donât have dairy that doesnât have A1 casein. Even organic still has the beta A1 casein in it. This is why itâs called Beyond Organic, obviously. Then thereâs the fermented vegetables. And stay away. I donât care if youâre doing all of those things. If youâre still eating all those things that we justâall those grains, youâre wiping out your bacteria. Thereâs no way to catch up. No way.
David: One thing thatâs become really popular, and Iâve noticed this just in the area that I live in East Cobb is several restaurants here haveâliterally, theyâre promoting themselves as farm-to-table. They only source from local organic farms. They even sortâthey even tell you exactly the farm that theyâre getting their meats from. The organic farms theyâre getting their meats from locally, again. And one of the things that weâve talked about, I remember the conversation, about a year ago. The only thing that is going to change this is, A, demanding labeling so that way we know itâs putting the awareness out there of Monsanto and if itâs GMO. And then secondly, consumers making the buying decisions and eating in restaurants onlyâand asking the questions sort of like Tulaâs trained to ask, âIs this?â And itâs through asking these questions and people getting up and leaving and not eating someplace that is all of a sudden creating this trend; where I can think within a mile and a half of where I live three restaurants that are privately organic, locally sourced food, farm-to-table.
Dr. Pompa: I just got a great idea. Weâll call it the Tula Campaign or something better than that, right? And we put a video of Tula asking about corn or asking about whatâs in it and this little girl whoâs adorable, in video that we put out, asking. Because if we make in vogue to ask, and to ask, and to badger your waiters about where this came from, where theyâif we made that in vogue, David, youâre right. Thatâs how you move the nation, right? Thatâs how you change it. Because then they respond, right? Just like that happened to gluten free, right? I mean, it became in vogue and everyoneâs talking about gluten, and now itâs this in vogue cool thing to ask, and, right, everyone wants to be gluten free because itâs cool. Well, we need to make asking cool. And to have Tula do it, letâs let her lead the response. Warren, film that for us so we canâŚ
Warren: Yeah. Sheâs 3 years old, and she has incredible vocabulary skills. Someone just told me that the other day. Heâs like, âMan, your daughter can communicate at 3 years old.â Thatâs because she eats high fat. She doesnât eat GMO. She doesnâtâI mean, I just feed her fat, so her brainâshe eats tablespoons of butter. Sheâll eat a whole thing of it.
David: Sheâs smart.
Warren: Yeah. So, I mean, but thatâs on purpose. I have to make my daughter healthy.
David: Dr. Pompa, you have something huge. Warren, letâs talk after this.
Warren: Well, weâll talk after, but I want to bring up a couple of really important points here, and I want to hit this. So thereâs a culture out there that may not believe the whole gluten free, the organic thing, and they go into whole foods, and they think theyâre healthy because theyâre buying gluten free. Theyâre overweight. Theyâre low energy, and now they made a decision, well, Iâm going to start shopping at wholefoods instead of Giant Eagle or wherever theyâre shopping, or theyâll shop in the small little department within their grocery store. Iâm going to start eating all organic. Well, to drive this point home and to put it in context of what most people watching this would understand is we donât really trustâmost Americans, right now, theyâre not for the government necessarily. We believe the government is there, and itâs important, and we need it to pay our taxes, and do all those things, but thereâs this public awareness that big business and industry doesnât necessarily have our backs. Who do you think owns 99% of all of the organic foods that youâre consuming? Do you think itâs these small farm-to-table companies, or do you think itâs possibly Kellogg, or Pepsi, or NestlĂŠ, or Coca-Cola. Well, thatâs who owns that stuff. So do you think Coca-Cola has your back? Do you think that theyâre worried about your health, or do you think theyâre into driving sales?
Dr. Pompa: Sales.
David: Sales.
Warren: Theyâre into driving sales. So look up onlineâI just typed into Google right now, top organic food owners, and it took to me to cornucopia.org. Cornucopia, corn, ironically enough, and then U, the letter U, and then copia, C-O-P-I-A.org. Corn, the word corn, the letter U, and then copia, C-O-P-I-A, and on there, thereâs an organizational structure that youâll see the top 100 food processors in North America, and then youâll see a lot of your organic brands that youâre buying. So to bring it back to Davidâs point, you are funding the very people that are marketing to your children sugar, corn syrup, that are killing our families, and youâre giving them their money. So itâs good to know where yourâsome of your top organic brandsâand you want to buy these local artisanal organic food companies. Thatâs what we carry at our store. We support people like Honest Chips, who their child had autism, and they make these, for a snack for their kids, this coconut oilânot that you should eat a ton of starch because it raises glucose. However, theyâre a healthy snack for most kids, and theyâre cooked with coconut oil. So theyâre full of healthy fats, and this is a healthy snack born out of suffering. A little small company out of Colorado whoâs now made it into many wholefoods. But these are the people that you want to purchase from. You want to change the market with your dollars. And another important point, Dr. Pompa, I just want to drop this in your head, is why people are so addicted to grains, and they canât break some of those grain habits, and whatâs possibly in these grains, and why canât theyâŚ
Dr. Pompa: Sugar.
Warren: Yeah.
Dr. Pompa: Yeah. I mean, grains are more addictive than sugar. They are because thereâs multiple things. The gluten is more addictive than sugar, right, and other proteins. But like I said, itâs not just about the gluten. Thereâs lectins, and thereâs phytates, and things that are just naturally in grains that we havenât even altered. And when your gutâs leaking, those things leak across and cause issues, right? So thereâs more to it than that. And of course, we keep discovering more. So, right, but they become addictive. Because of the hybridization that occurred in the 70's, theyâre super sugars. So when you eat your whole wheat toast in the morning, it raises glucose the same as drinking a 12 ounce Pepsi. So I know when youâI know youâre eating your whole wheat bagel or your bowl of oatmeal, for that matter. Your glucose rise an hour or two hours later, itâs the same. Grains will drive up glucose, especially in those with inflamed cell membranes. So again, we take grains away to control glucose and insulin, to drive down inflammation. Thatâs the key to fixing hormones. Thatâs the key to fixing not feeling well. We need to control glucose and insulin. I say it again, and again, and again. Most healthy people, Warren, weâre surrounded by them, right? David, weâre all around all these healthy people. Not our doctors who weâre treating, but other folks. And we look at what theyâre eating, and theyâre driving up glucose all day long. And they think theyâre doing it healthy. As a matter of fact, theyâre buying organic foods, spending extra money, and driving up their glucose. They are because theyâre still addicted to the glucose rise, and thatâs whatâs killing them, honestly.
Warren: So Iâm going to share with you some of this organic industrial structure, but I want to kinda wrap up and make a clear point before I show you this figure. I think Iâll be able to share my screen, and really show you where your dollars are funding. But we opened this up with go gluten free. Why or why not? I think weâve opened up a real topic here that goes beyond gluten. And the gluten is almost like you donât underâyouâre buying into the fake, the gluten free thing, thatâs the fake, and missing out on the important things that are real that really crush your health. So the gluten free is pretty much just aâitâs a false pretense of being healthy. You think gluten free means Iâm eating healthy, and you spend the extra money, you look at the labels. And youâre being lied to, and youâre being marketed to, so gluten free, why or why not? The answer is, what Dr. Pompa?
Dr. Pompa: Yeah, I mean, again, it is a false pretense just like the fish oil, right? If we take our fish oil, now weâre good. And theyâre missing the 800 pound gorilla in the room.
Warren: Exactly.
Dr. Pompa: Arenât they? Theyâre missing the 800 pound gorilla in the room, and thatâs the fact that theyâre not controlling glucose. Theyâre eating grains. Grains represents at least 50% of the caloric intake, their daily intake, which is glucose, glucose, glucose, equals inflammation, inflammation, inflammation, which equals disease, disease, disease, and symptom, symptom, symptom. So, I mean, thatâs whatâs happening in society. Get away from the grains. Drop the amount that youâre eating first and foremost, and then switch the grains to 100% organic. Please. Steer to the organic or the ancient type of grains. And those who are challenged, take the grains out of your diet the simplest way possible. Eat more meats, grass-fed meats, vegetables, organic, but again, if youâre going to eat organic, the grains are more important than even the vegetables. But please, steer towards organic as much as possible.
Warren: Okay. Let me see if I can pull up this screen share, Dr. Pompa.
Dr. Pompa: And by the way, at least these companiesâthe reason why they have organic products now is because of there is a greater demand for organic. But now, listen. Donât be fooled. They use organic just like the word natural. It can have the word organic on it, but that doesnât meanâit has to have the word 100% organic.
David: Yes.
Dr. Pompa: Otherwise it has the word organic because thereâs one ingredient thatâs organic.
Warren: Oh, yeah, and hereâs the other one Dr. Pompa. The same thing with GMO now, now thatâs itâs becoming in vogue a bit, Tulaâs talking about it, is they say it contains GMO free ingredients, contains. Itâs not a 100% GMO free. So you think that itâoh, it has the GMO Project label on the front, but theyâre allowed to make that label claim because they have one GMO free ingredient. The other ones are not certified. So you test them, theyâre still tons of GMOs in them, like 25-35%.
David: Theyâre using a marketing sleight of hand, basically, to say that âcontains GMO free.â It doesnât mean itâs a 100% GMO free. It can be a couple different ingredients of GMO free but the rest are full of it, which means theyâre full of it. Their marketing is full of it.
Warren: Yep. It is. So let me share you this organizational chart. I donât if itâs going to work. Iâve never done this. Itâs one reason I wentâoh, look. We can see it. Do you see that?
David: No.
Dr. Pompa: Yes.
David: Here we go.
Warren: Do you see it?
David:| Youâve got to click on your icon so it stays up there.
Warren: Okay. I need to talk, so when Iâm talking itâll show up. So let me zoom in on here a little bit. Zoom in a little bit more, views, zoom, and some more. So I want you to see some of the ingredients that youâre buying. I was on an airplane the other day. LaraBar, General Mills, you thought it was small company. Cascadian Farms, all those chips and things that youâre buying. Muir Glen, another organic onesâproducts that you choose. And some of them, honestly, because thereâs not many options, thereâs anâI donât buy these products, but at one time I bought a lot of Cascadian Farms. I found more local companies that I now buy my corn chips. I eat a little bit of corn chips, organic corn chips. So letâs look. MaraNatha, those are some of the ones that I bought in the past . Earthbound Farms, thatâs another one that a lot of us use from White-Wave. These arenât organic companies. These are spinoffs of big companies. So you go Naked Juice, the ones that you see in Starbucks. Naked Juices, theyâre Pepsi, Coca-Cola, Green MountainâŚ
Dr. Pompa: Pure sugar with tons of grams per container, ridiculous amounts of sugar. Oh, but thereâs no sugar added. Yeah. Itâs the fruit juice.
Warren: And then like the Kettle Chips, Diamond Foods, big conglomerate food company. Letâs look around here. What else do weâSanta Cruz Organics from Smucker. The oneâs that brought us Smucker jellies. Stonyfield Organics, Brown Cow, Happy Family. All these companies are major food producers, but they bought out a lot of these organic companies. Green Mountain Coffee is really old coffee by the time it gets to you, but âŚ.
David: Oh, wow. I didnât know that DannonâI didnât realize that Dannon owned Brown Cow and Stonyfield.
Warren: Is there a Pompa? Oh, Dannon. I thought you meant Dan Pompa. Is that a play on words?
David: Danone.
Warren: But Earthbound Organics, Back to Nature, Draper Valley Farms, all these things are owned by big conglomerates, and weâre just one ofâPlum Organics, thatâs my daughterâsâI bought some of their baby food in the past. So kinda know where your dollars are at and try to investâwhen youâre at these stores, if youâre truly in the movementâM&M owns Seeds of Change. So these companies donât have your best interest in mind. They have, not quality, but theyâre actually looking for profits and no fault of their own. Thatâs just how businesses work. Theyâre not looking at that. So I just wanted to show youâŚ
David: But you know what? It is showing a trend. Iâm going to look at the positive side here. It is showing a trend, and when we vote with our dollars, these companies will make better decisions based upon how weâre spending. They are the big guys. They are going to beat the mom and pop of today. Theyâre going to throw a lot of money at them when they get big enough, and theyâre going to buy them. The thing is, as long as weâre voting with how we choose to spend, they will give us what the consumers are demanding because it does come down to money, and they want more money, and theyâre going to do more organic, 100% organic, if thatâs what the consumers are demanding.
Dr. Pompa: I agree, David. Itâs just seeing all those companies. They did that for a reason because theyâre looking at where dollars are being spent, and they want to capture the market, right? So I mean, itâs a good trend. I mean, five years ago we wouldnât have seen that. It wouldâve been a fraction of what you saw there. So the fact is is the demand is going up because health is dropping, but be cautious because those companies willâtheyâre very good at marketing. They will put those words on the labels, and it will look healthy because GMO now will become in vogue just like gluten. Gluten free, I mean, come on. I mean, everyoneâs buying gluten free. Low-fat products still sell next to something that doesnât say low-fat. So be aware. David, youâre looking like the Supreme Courtâs Justice today. Itâs the black robe look, andâŚ
David: Iâm wearing myâIâm wearing aâitâs a black suit. Yeah.
Dr. Pompa: Yeah. It looks like youâre sitting there in a black robe, and the black background, and youâre going to likeâthe gavelâs goingâŚ
David: Iâm in my office chair. I actually happen to be in my video studio this morning. I never switched, but Iâm in my video studio right now.
Dr. Pompa: Yeah. I can tell. Well, this has been a great topic. And itâs justâitâs a topic that when I speak to the Natural Health Community, when I have a lecture in front of those folks, I get more passionate about because I end up yelling at them. I end up getting angry because I know that theyâre all taking their supplements and doing all the other things, but theyâre running out and theyâre not even asking the question of whether that corn is GMO or not. Theyâre not even asking the question. Theyâre raising up their darn glucose, and theyâre doing their little rituals that they think are healthy, and theyâre driving up glucose. Again, I think that people are missing the 800 pound gorilla in the room. And we talked about a lot of 800 pound gorillas in the room. We talked about a lot of 180° concepts here today. And itâs hard to go against the grain. Itâs hard to notâgo against the grain.
Warren: Yeah. There we go.
David: Yeah. Yeah.
Dr. Pompa: I like that. Yeah. Go against the grain. I like that. The sheep, oh, man. Iâm constantly telling my kids, you want to be successful today. Donât be afraid to go the other direction. Donât be afraidâwhen the herd is running this way, theyâre going for a cliff, man, theyâre going for a cliff. The herd invariably goes for the cliffs. Take the other way. Take the left. Take the right. So if theyâre making a right, make a left. Go 180°.
Warren: Alright, appreciate it. Episode 40, celebrate it today. Share this with your friends, CellularHealing.tv. I almost messed it up but CellularHealing.tv. Weâll see you next week. Thanks, guys. You make us successful by viewing and sharing with others.
Dr. Pompa: Bye.
David: Bye, everyone.