How I’ve Been Able To Gorge On Delicious Gluten Filled Foods Without Feeling Like I Swallowed A Pair Of Motor-Powered Scissors Tearing Up My Intestines.

I've been getting a lot of questions lately about the mysterious molecule I consume before I eat bread and pasta - a compound that allows me to digest gluten without any of the "bathroom decommissioning" that so notoriously occurs after a hefty bout of gluten consumption.

After all, I don't want to not eat bread or pasta for the rest of my life. I find them enjoyable.

But due to glyphosate exposure from pesticides and herbicides, stress, a leaky gut and other modern assailants that make gluten a bigger issue than it ever has been in human history, I use a bit of better living through science to make gluten digestible.

In today's podcast, I interview the inventors of Gluten Guardian - Matt Gallant and Wade Lightheart - the guys who first appeared in the podcast "Probiotic Enemas, Digestive Enzyme Myths, Breathing 10 Kilograms of Oxygen, Low-Protein Diets & More!" and later in my article "How To Take Digestive Enzymes".

Matt Gallant is an entrepreneur, a poker champion, an ex-rock guitarist, a serial entrepreneur (who's built 13 companies in the last 20 years) strength and conditioning coach with a degree in kinesiology, the CEO and co-founder of a company called BiOptimizers.

Wade T. Lightheart, host of the AWESOME Health Podcast, 3-time All Natural National Bodybuilding Champion, advisor to the American Anti-Cancer Institute and Cofounder of BiOptimizers.

He is also the author of several books including the best-selling books, “Staying Alive in a Toxic World” and “The Wealthy Backpacker.” MARGE LINK TO WADE'S BOOKS

During our discussion, you'll discover: -Why Matt eats between 6-10,000 calories every Sunday...7.36

• For the calorie spike.
  • One meal per day for 6 days.
  • A combo of healthy and regular food.
  • Matt feels great afterwards.
  • He takes the day off from training.

-Why we should be cognizant of our gluten intake, even if we don't have celiac disease...10:30

• New England Journal of Medicine listed 55 diseases that can be caused by eating gluten.
• Many times we're not aware of these diseases; can be immune, neurological and psychiatric.
• Differences between wheat germ in the gluten and gluten itself.
  • Different type of protein.
  • Both are resistant to digestion.
  • Can make the gut more permeable. (Leaky gut)
• Amylase/trypsin inhibitors come packaged with gluten - specifically wheat.
• What about other factors to leaky gut such as stress and glyphosate.
  • 4x increase in celiac disease; traced to glyphosate interrupting the digestive process.
  • Will continue to increase due to the exposure to glyphosate.

-The use of enzymes in the preparation of food to increase its palatability...18:10

• In a perfect world, you'd be eating pre-digested food primarily.
• You use enzymes to assist with breaking food down.

-Do Matt and Wade recommend any panels for evaluating gluten sensitivity or gluten cross reactivity?...20:30

• Anti-tissue trans glutaminase or endomysial antibody.
• Recommend Cyrex.
• Helps you know if other foods such as coffee or quinoa are exacerbating your level of gluten intolerance.
• Also testing gliad and peptide antibodies.

How does gluten negatively affect the brain?...24:00

• Inflames the brain by causing an auto-immune response.
  • Antibodies intended to protect your body actually attack your body.
• During the digestive process, gluten can be broken down into proteins similar to psychedelic drugs.
  • Has an addictive quality.
• Overloads the brain with glutamate.
  • Irritates and damages brain cells.
• Negative impact on your social life.

-What Wade REALLY thinks about Monsanto...29:50

• They were written into protection against lawsuits by federal law during the previous administration.
• Demonstrable evidence of their products causing damage to the body.
• Has been bought out by Bayer.
• Food has essentially been mutated, much to our detriment.
• Destroy livelihoods of small farmers.

-The product Matt uses to pre-digest gluten before