In this Episode, Matt and Steve cover off the basis of GutRight and how the Modbiotics are designed to work, the synchronicity of the ingredients and more.
Voiceover: Welcome to the ATP project, delivering the irreverent truth about health, aging, performance, and looking good. If you’re sick and tired of being sick and tired, ready to perform at your best, or somewhere in between, then sit back, relax, and open your mind, as Jeff and Matt battle the status quo, and discuss everything health related that can make you better.
Matt: Hey, good day and welcome to the ATP Science podcast. Today we’re talking about Gut Right and how to get your gut right. Or how Gut Right gets your gut right.
Steve: Gut right baby.
Matt: Anyway, I want to talk a little bit about the mechanism of action behind the ingredients, and why we combine the ingredients we did, and what they’re actually doing, specifically, in the gut.
Matt: So, today we’re talking gut.
Steve: Gut right.
Steve: So, what’s the microbial count for these? How many billion bugs-
Matt: No, we don’t need ’em. In fact, you got all the bugs you need inside your gut.
Steve: Of course you do.
Matt: We just need to control them.
Steve: There are ten trillion bugs inside your gut, literally. Ten times as many.
Matt: Yeah, ten times as many. Yeah, and when you’re not using Gut Right, ten to twenty percent of the mass of your poop is dead bugs, already that you’re expelling, that you can’t hold onto. There’s too much inside you already.
Steve: And you know those girls in the office got pissed off at me when I put my on the scale. You know what I mean? When I weighed it in the kitchen.
Matt: Yeah, no. Well, most of us kinda weigh ourselves before and after a poop.
Steve: No, no. I weighed the … Yeah, I just fished it out of the bowl and-
Matt: That’s disgusting. So, anyway. Now. Back on track, Steve. I can’t believe you’re the one leading the bloody thing.
Steve: [crosstalk 00:01:33]
Matt: Here I am being all adult, one minute into it, you’ve taken it to the gutter. So, basically, what I’m gonna talk to you about today is the mechanisms of action within the gut. So, the first thing, before Gut Right has any sort of systemic effects to change your life with performance, and obesity, and inflammation, and prevention of diseases, and brain function, and all that sort of stuff, first of all, it’s gonna get your gut right.
Now, what we have inside our stomach, like you said, ten times as many bacterial cells in your gut. They are coating a gut wall that has a surface area of 400 square meters, okay? So, that’s the size of a tennis court. Your skin’s only two square meters, which is also covered in bugs, but when we look at the bugs that coat your guts, it’s extremely important to get the ratios right.
Steve: Of course.
Matt: The condition called Dysbiosis, or I don’t know if it’s a condition, it’s more of a description.
Steve: It’s description of the, Yeah.
Matt: And what does that mean?
Steve: Well Dysbiosis can be two things. It can be firstly, it can have the right types of bugs in your gut, and have the wrong amount of them, so that’s one thing. And the second is you can have some opportunistic nasties in your gut that you don’t want there, that you’ve got there. Like the Candida Albicans if it’s too much, or Klebsiella, or these sort of things that are nasty, they’ll really just want to eradicate.
Matt: Yeah. So ninety percent of that gut flora is made up of two types, Firmicutes and Bacteroidetes.
Steve: Yup, that’s it.
Matt: If those ninety percent are knocked out of whack, then our opportunistic bugs such as the Klebsiella, the Candida, other parasites they can actually overgrow and become a problem. Otherwise, if we got that ninety percent right with the Firmicute, Bacteroidetes, that’ll keep the environment in the right ratios, they’ll keep the environment good to prevent things like parasites, Klebsiella, Candida, other yeasts, fungis, mold. So, we’re gonna show how the product actually does that today.
Matt: So we’ll start off with the correction of Dysbiosis and like I said ninety percent of them are made up of Firmicute and Bacteroidetes. The problem that we’re seeing in society is an abundance of Firmicute.
Matt: And Firmicutes create a lot of inflammation, they cause a lot of fermentation products of sugar, they cause a lot of the bloating, a lot of the fullness, a lot of the gas production. And they create a lot of the inflammation and when they become overpopulated, the Bacteroidetes can’t grow.
Steve: Yeah, that’s right.
Matt: And so the balance is too much Firmicute, not enough Bacteroidetes.
Steve: Yeah, they’re both supposed to be there.
Steve: But just, you know, if you’ve ever looked at poo from an obese person.
Steve: You ever done that? You’ve looked, you know?
Matt: Often, sometimes I follow them around.
Steve: Yeah, yeah.
Matt: For an opportunity.
Steve: Yeah. And if you wanted to really look at it you’ll see that these individuals have huge amounts of Firmicute, so they don’t really make you firm and cute, do they?
Matt: No, no fat and ugly, typically. What happens is screwing your metabolism, create a lot of inflammation and linked in with a lot of our weird stuff that’s happening in the last fifty years. Autism, obesity other brain problems, cardiovascular disease, diabetes and all those sorts of things which we’re not gonna get too much into.
Matt: The point is, is we’re gonna fix it.
Matt: If we fix the Firmicute and Bacteroidetes ratio, we are setting up the right environment to be able to fix off, also prevent overgrowth of the Klebsiella and Candida. However, if you have an overgrowth of Candida, if you have an overgrowth of Klebsiella and everything, now, they will actually stop us being able to fix the gut problems. So when we go in we can’t just be saying, okay we’re going to focus on Firmicute, Bacteroidetes because otherwise we’ll never get an opportunity for it to actually work because the space is currently occupied by an overgrowth of yeast, fungi, mold an overgrowth of the things like Klebsiella and those things can actually occupy space. They can create a biofilm, they can create a casing.
Steve: They can create a biofilm, is that some sort of video, or film what do you mean?
Matt: Yeah, it’s a little thing that their spies carry around.
Steve: Ah, I see.
Matt: No, no they’re –
Steve: What is that?
Matt: Anyway, anyway, I’m getting distracted. So biofilm, probably the easiest one to explain is like dental plaque. Dental plaque is a biofilm, so its microbes covering themselves in a little shell feeding away happily living there and protecting themselves through that coating. So if you don’t break down that biofilm then you can’t get your poisons to the yeasts, the fungis and the mold, which makes them extremely resistant to treatment.
Steve: So you mentioned poisons. Poisons.
Steve: Are you saying that Gut Right has poisons?
Matt: Kind of, like they’re, what they call modbiotics.
Matt: So modbiotics they’re not indiscriminate killers, they’re not indiscriminate feeders. So they’re not antibiotics, and their not prebiotics. They’re actually a modbiotic.
Steve: Oh my goodness.
Matt: So what we’re doing, yeah yeah so it’s modifying the ratios. And what we’re trying to do in that situation is we’re trying to reduce the Firmicute and increase the Bacteroidetes. The ingredients have been shown to do that and what we’re gonna do is provide a document here with a summary of these ingredients with all the references so you can read the mechanism of action and make sure that you agree with what we’re saying.
Matt: So daikon radish, the kale, broccoli, acai, hibiscus, cranberry, cacao, nutmeg, ginger, cinnamon, pachysandra, pomegranate, apple peel, cranberry, stevia, barley, rosemary, and cherry.
Steve: Well they’re not poisons are they?
Matt: Well, what’s interesting about it, when we get, now I’m glad you said that. So what happens is like for example in these vegetables, normally there would be carbohydrates found within and on the skins and the peels and the outer leaves we’ve got these things called polyphenols. And they’re poisons they’re like combinations of sugars like polysaccharides, or glucans which are like a waxy sort of compound, these sort of things coat the peels and the skins and stop bugs from feeding on the sugar that’s in the plant.
Matt: So when we process this what we do through the processing the carbohydrate are often removed, we’ve concentrated the polyphenols and the peels and the skins and we’ve standardized these extracts to guarantee certain levels of these modbiotic compounds. Which are mild poisons found in nature that control overgrowth of bugs. The good thing about modbiotics is where they wipe out the Firmicute and kill off the strep, the clostridia, oh what’s the other one, I forgot.
Steve: Oh –
Matt: E. Coli.
Steve: E Coli, yeah
Matt: So, and then lactobacillus is also a Firmicute that we need to keep under control but we don’t want to fully wipe them out and we also want to set up and environment where we are stimulating the growth of the Bacteroidetes which will keep everything in control. So those plants together work to do that with the polyphenols that they contain which are these modbiotic compounds in the outer leaves.
It is very different to take in a green’s formula for example, because when I list off all of those you’re thinking, oh they’re possibly found in a green’s formula.
Steve: Yeah, yeah.
Matt: You know, which they probably would be, but in a green’s formula there’s no measure of standardization.
Matt: Okay, so in a green’s formula they can just be scraping anything off the floor and these outer leaves, if you’re not standardizing them to have a specific polyphenols and modbiotic compounds then you’re possibly just accumulating salicylate compounds and salicylates are like aspirins. So if you try to compare this to a standard green’s product and you’re trying to just load up on green’s thinking they’re going to have all these polyphenols in it there’s no guarantee there is. There’s no guarantee that one batch to another is going to be the same because there’s no marker of standardization used for each individual ingredient. The end result is you get something that works like an asprin. So you get these people out there saying avoid asprin because it strips your gut, but then taking green’s powder which is like taking a mega dose of asprin from the salicylates.
Steve: It’s scary isn’t it? You’ve got to know this is different than an antibiotic which kills bacteria indiscriminately. These food, these polyphenols have been in our diet for you know hundreds of thousands of years so, yeah.
Matt: Well, except for the last fifty.
Steve: Oh yeah.
Matt: So this is the whole point. So what’s happened in the last fifty years is through food processing techniques, farming and blah blah blah. We talk about this all the time on our podcast and that. We’ve got higher levels of sugar and mainly because by default, they’ve taken away the polyphenols which are the colored, smelly parts of the, that hang around with the fiber.
Matt: And all the pulp and all the skins and peels and like I said they, everything basically if you have a look at the juicy part of a fruit and veg they’re all encapsulated in some sort of a pulp or something that has a poison in there to stop the bugs from feeding on the sugar.
Steve: Of course.
Matt: Now when we eat foods that don’t have those polyphenols, but the sugar’s still there, then we’re overgrowing our gut bugs.
Matt: And that’s the simple concept. Now, like I said before you can struggle to restore that bacterial population of those ninety percent, of those Firmicutes and Bacteroidetes if you have an overgrowth within the ten percent. Yeah so for example, if you have an overgrowth of candida, other yeasts and fungi and mold, it’s becoming extremely common. In the future it’s possible that mold could be the next asbestos, it’s that much of a problematic issue that we haven’t really nailed yet. But if you don’t get rid of the candida then you can’t fix everything else.
So all at once we need to be doing these things all at once.
Steve: All at once.
Matt: And the good news is is nature’s kind of smart.
Matt: Because within that, most of those ingredients I listed there to kill off the Firmicutes and increase the Bacteroidetes also kill off the candida.
Matt: And this is a really cool feature and it’s important to understand that it takes a bit of synergy to do this. And you’ll see what happens is you gotta actually get rid of the biofilm. I mentioned that earlier but the candida it’s really hard to kill and they discovered this in hospitals. Because the most common source of candida infection that wasn’t just the genital thrush and oral thrush from antibiotics and see what happens. So when people have antibiotics, it kills off those ninety percent of the bacteria, the candida can grow because its not susceptible to antibiotics.
Matt: Which is why our plants are called modbiotic, it doesn’t just indiscriminately kill off bacteria and allow yeast and fungis and that sort of stuff to grow, which antibiotics do. So what our product will do is break up that biofilm and actually gets in and displaces the biofilm and if you don’t get rid of the biofilm you can’t get the antifungal poison into the candida. And why we gotta do this, we kind of trick them.
Matt: You know what you need to cut back on a fair bit of sugar because while we’re cutting back on sugar, they’re looking for sugar. And I mentioned a lot of these poisons are long sugar chains like polysaccharides, they resemble sugar and when these suckers are hungry they such more in, you know?
Matt: So we’ve gotta break it up, now, to break up the biofilm, it’s pretty cool. The best way to do it is things like hibiscus.
Steve: Hibiscus, yeah?
Matt: And you look at the spicy things, the nutmeg the cinnamon, the ginger. They’ll do it. Daikon radish also does it, a lot of these pungent sort of things they get right into that membrane and break it right down.
Matt: One of the best ones that does that is cranberry. And I don’t know if you’ve, cranberry’s famous for urinary tract infections.
Matt: Everyone used to talk about that, I remember they used to say its urinary alkalizer, so it’s not by the way. Cranberry’s full of acid and it’s actually the acids that cranberry gives you that will actually, that does all the work. Cranberry, the acids in cranberry break up biofilm and they create this coating across your mucus membrane so it stops bugs from adhering. They found that it does it for helicobacter pylori in the stomach for stomach ulcers, definitely does it for urinary tract infections. As an acid, though stopping bugs form relocating and it also coats and stops the overgrowth of candida and yeast and everything. It’s one of the best ways of breaking up biofilm and supporting the right environment to get rid of candida and stimulate the growth of the Bacteroidetes.
Steve: So, I mean the ultimate, you talk about correcting the gut bugs and all the biofilm. The obvious question people are gonna ask is well, what’s wrong with just taking probiotics?
PART 1 OF 3 ENDS [00:13:04]
Steve: The obvious question people ask is what’s wrong with just taking probiotics?
Matt: Like I said you’re already pooing out dead bugs. There’s no evidence that the bugs that you take in the probiotic adhere and do anything. Now if you can imagine having an overgrowth of a candida, in a biofilm. So what you’re looking at is, yeah, people talk yeasts and fungis and mold, and they get confused about that.
So when you got a single cell spore, now that’s in its yeast form. So that’s candida, when it’s shooting eggs around as a yeast. Then when it starts growing some arms, it turns into a fungus.
Steve: Fungus, yeah.
Matt: Then when it gets a whole heap of mates around it and a biofilm, that’s a mold. And that’s how they, it actually evolves through these different things. Now, you can imagine if you had these things that grow, they then grow arms and legs. I mean you gotta have a look at some of the pictures on a webpage, but they’ll all embed directly into the membrane, they’ll put roots and arms and legs into your mucosa, making tunnels where they pump rubbish and toxins into your body. They then put a shell, like a hard calcified shell, which is called a biofilm all around ’em. And so they’ve got, they’re not a single cell organism. They’re like a multi, they’re like a mushroom forest that grows into the wall, and it hurts. What it looks like, and they almost do to your membranes what mold in your shower does to the grout between your tiles.
Matt: So then, I’m an idiot and I walk over to you and I throw some grass seeds at those weeds-
Steve: That’ll cure ‘er, won’t it?
Matt: So if I get the probiotics and I just throw a couple of single-cell eggs of something that’s been asleep and dead-
Steve: Tiny microscopic gee.
Matt: Yeah, and I throw that at your biofilmed-ridden, moldy thing, there’s no way it’s going to displace them. There’s nowhere it’s even going to get through the forest, you know? It’s can’t get into it, so it can’t do anything. So taking probiotics, in that instance, is pointless, and if you consider the reason why these things live inside us, is ’cause they’re in our environment. So it’s a matter of changing the environment inside our gut, to favor the growth of some, and displace others. Somewhat like parasites, once you got that mass, parasites are absolutely massive compared to even our immune cells.
Steve: Oh, yeah.
Matt: So our immune cells can’t just go and eat ’em. They’re too big. So the only way our body can respond is try to flush them away, and in doing so it’ll actually flush off layers of the membrane, like slough off that to displace the parasites. The other way of doing that is with a mechanical barrier, or polyphenols and herbs that creates a mucosal environment that the parasites don’t like. Or, having enough bugs filling in all the gaps so that there’s no room for parasites. So-
Steve: So, I mean yeah, what’s wrong with having these bad bugs in you? How do they affect the body, how do I know, what’s going on?
Matt: Well basically, it depends what they are. So when you have a look at the thermocute in particular. They create lots of inflammation. They ferment sugars, they create lots of gas, they create lots of bloating, they create a lot of this compound called lipopolysaccharide. Now, if I want to create inflammatory bowel disease for a medical model, I just get lipopolysaccharide and I hit your mucous membrane with it, and it creates an inflamed membrane. That’s how they do it. Lipopolysaccharide is a bacterial cell fragment.
Now, if you are loading yourself up with live bugs from a probiotic product, or if you’re loading yourself up with live bugs from a supplement and stuff like that, then what’s actually happening? There’s a certain amount alive, most of them are dead. What happens is your immune system samples them. Your immune system reacts, and your immune system attacks them. They break up the cell fragments, the lipopolysaccharide is exposed, that’s what triggers the inflammation. Lipopolysaccharides are the most inflammatory thing to man. And so these things create leaky gut wall, so whenever you get a challenge to the immune system, it’s going to attack the local membrane where it thinks the infection’s coming from first, and flush everything away. That contributes to leaky gut wall. It’s also gonna prepare the liver for whatever toxic exposure or poison might come from it. And that’s gonna change the way the liver works, and add a lot of burden onto the liver, create sticky blood issues, and that sort of stuff.
Steve: Hey, awful stuff.
Matt: So it’s quite funny, remember the old-school stuff that you, we can blame us, because we did it like-
Steve: We’re trying to forget it.
Matt: In the year 2000, we write the detoxification protocols, that talked about weed, seed, and feed. And now the new research is showing that it doesn’t actually work that way. You can’t go through, kill off all these bugs, and then expect everyone to wait and leave those spaces open for something else to come in. And we never really kill ’em all off anyway. You’re hardly even making a dent to the population, there is so many of ’em.
Then the whole reloading of the bacteria, and doing all that, so then we can fix the gut wall, and then fix the liver. It doesn’t work that way, because we’re in a constant state of flux.
Steve: Well, say, so we don’t kill off all the bugs, and magically you only let one of them back die. [crosstalk 00:17:42]
Matt: Yeah, that’s the other thing. Yeah, ’cause that was the only one that was available, is the Lactobacillus acidopholis, so-
Steve: Yeah, so, how do you know you need that one? I mean it’s a bit weird, isn’t it?
Matt: Yeah, so basically, what’s really cool, if you have a look at these ingredients in the product. Things like hibiscus, and daikon radish, nutmeg, cinnamon, ginger, stevia, cacao, pomegranate peel, cranberries, rosemaries, all of these ingredients, they work together to wipe out and displace parasites, and prevent further adhesion of parasites. So they change environments so parasites aren’t welcome. They’re not the most potent antiparasitic thing. So if you have a known full-blown parasitic infection that you need to eradicate, these things are more designed for the prevention of parasites, and though, we got heaps of studies where we see blastocystis hominis, which is a commensal sort of parasite that can overgrow. We can bring that back into line. And if you’ve been to a foreign country and loaded yourself up with a bizarre parasite, I’d probably try to eradicate that with something with a killer.
But what these ingredients will do is they’ll knock out the klebsiella, which can take space, and klebsiella can create a lot of inflammation, and a lot of autoimmunity.
Steve: Tell me about it.
Matt: Yeah, that’s one link in with ankylosing spondylitis and a lot of other autoimmune conditions. It wipes out, in regards to the thermocute, it specifically takes a big nudge off clostridiums, E. Coli and strep, and also modulates the ratios of lactobacillus, which can contribute to obesities and things like that, and favors the environment for the bacteria [inaudible 00:19:07]. That’s how it corrects the dysbiosis.
Matt: Now, as we’re correcting dysbiosis, we’re killing stuff off, okay? We’re displacing things. We are also liberating lipopolysaccharide, we definitely don’t want more probiotics coming in, contributing to that load of lipopolysaccharide, but it’s very important to break the cycle that we protect the body from the inflammatory and oxidated stress associated with this die-off. I mean, even if we weren’t doing the die-off, we need to protect the body, the liver and the gut wall and everything from what’s going wrong in your guts. And the best way to do that, Nrf2 activators.
Steve: What? In our what? What’s an Nrf2? [crosstalk 00:19:42]
Matt: Well, you can tell us.
Steve: Well, the great thing about any Nrf2 is that once you activate that, it does two major things in your body. The first one which is your master antioxidant. Now, this is good, it regulates oxidation in the body, and the other factor it does is, it’s a great switch for detoxification.
Steve: So, really-
Matt: And any inflammatory.
Steve: Yeah, and [crosstalk 00:20:04] inflammatory, yeah, that’s right.
Matt: You might think it’s any inflammatory too, yeah.
Steve: So, so we’ve got a product called Gut Right here, which gets your gut right. But as a side effect, it’s an anti-inflammatory, you could call that an anti-inflammatory, really.
Matt: Oh, it’s a very powerful anti-inflammatory. Really powerful Nrf2 activator.
Matt: And that’s, I nicknamed that The Resilient Jean. Because what it does is, it’s our first line of defense. And the coolest thing about it is moving forward into the future, I think Nrf2’s gonna be extremely important, ’cause it’s the one that they’ve earmarked as a potential solution to electromagnetic radiation, exposure to plastics, pollutants, and all sorts of stuff. What it basically does is it says, “Okay, we’ve got these innate defense mechanisms, so your body can’t afford to wait to see got an overgrowth of lactobacillus, or if you’ve got an infection. And it can’t afford to wait to see if it’s an allergy, an intolerance, or a parasite.” And so what happens, it has to react immediately and part of those include changing the liver, doing an oxidated blast to try to sterilize everything with oxygen and hydrogen peroxides and that sort of stuff. And then it’s also trying to switch or trigger in acute phase responses in the liver in case of poison and venoms.
Matt: And the Nrf2 activator will basically go through and say to the body, “Switch off all those sort of things, I’ll build up a safety net to protect you from that inflammation.” So it protects your gut wall, protects your cells, it protects your liver from the toxic load released and from the inflammation. And you know what’s crazy? This is what I love about nature.
Steve: What’s crazy?
Matt: I’ll tell you something crazy, Steve. The Nrf2 activators, they’re all mild poisons. So what actually happens is, you’re putting in a mild plant poison, There goes, the body goes, “Hey, um, I’m freaking out because I’ve been exposed to poisons,” so in defense to the poison, it releases antioxidants and that sort of stuff. So-
Steve: Why not?
Matt: It regulates it, you know?
Steve: Well it’s like going to the gym [inaudible 00:21:50]. You go there to mildly damage your muscles, so as they grow back stronger and bigger, and as you can tell I go to the gym a hell of a lot. Look at my rippling, you want I can show you a bicep? No, that’d be-
Matt: No, don’t do that. This is weird on a podcast.
Steve: [crosstalk 00:22:01] It’s weird on a podcast, yeah. You don’t wanna see that. Goodness me.
Matt: So, the other thing, so we’re talking about protecting the tissue from damage with Nrf2 activators, which’ll also protect the liver from the toxic load that comes when we’re killing off this overgrowth of bugs and other stuff.
Steve: So, is the liver product too?
Matt: Yeah, so it’s anti-inflammatory, it’s liver product, it’s also immune stimulant, immune modulator, it reduces allergies and that sort of thing as well.
Steve: Does it cook me breakfast in the morning?
Matt: Nah, it can be your breakfast though.
Steve: It can.
Matt: You can just add it to something like a brekkie.
Steve: Just look at the ingredients, it’s a lot, look at the ingredients. They’re very wonderful foods that humans have eaten for millions of years.
Matt: I’m glad you said that, because you can eat those foods. You can go through, just the difference is we’ve standardized them to have a certain amount of compounds that we know’s in it, where you may not be getting it, and it doesn’t have the sugars that is in the natural foods. But I want you to eat all the foods and then spike up your diet with this.
Steve: Well, yeah, you know like kale, broccoli, nutmeg, ginger, cinnamon. This stuff you can commonly eat, cranberries, apple peels, bay leaves, rosemary. This stuff, you can get it anywhere.
Matt: Exactly. So when we look at it, what we’re trying to do here, we’re correcting the dysbiosis, so we’re correcting the thermocute bacteria [inaudible 00:23:07] ratio, we’re eradicating as much klebsiella as possible. Also moving on the candida, and we got heaps of case studies showing that those things actually happen within the first three to four weeks of using the product. Then basically what we need to do is, while we’re doing all that, we need to protect the membranes from damage, we need to protect the liver from damage, and stop the immune system from being overburdened, or knocked out of wack by this, and that’s where the Nrf2 activation comes in.
Matt: Now what we need to do is, at the same time, it’s not a series of going month to month to month. At the same time, we need to be able to prevent damage to the gut wall, and stop the vicious cycle that’s causing your problems. To do that we cheat a little bit with a mechanical barrier, meaning we use combinations of fibers and resistant starches, things like [inaudible 00:23:55] and the galectins. And the green banana resistant starches, and those sort of things, and the cranberry again works in with those to actually create a mechanical barrier that controls the growth of other bugs, and also helps to improve the intestinal integrity. ‘Cause what we need to do is start making sure the body is capable of healing. Okay?
Matt: So, we need this mechanical barrier that’s provides these fibers, because the gut flora, as we get rid of the thermocutes and we support the bacteria [inaudible 00:24:26], they’re actually gonna feed on this fiber, turn it into starch and fatty acids, to give your gut wall the nutrients it needs. Because surprisingly, your body doesn’t bother taking the nutrients out of your food, making it go straight past the gut wall, into the bloodstream, only for it to try to bring it back from the bloodstream to the gut wall for healing.
What I’m saying is, any other part of your body would get its nutrients for healing from the bloodstream, your gut wall gets it directly from the microbes that live on the gut wall, that feed on your fiber, that feed on the starches, and make short tran fatty acids, that it gives to the food. And, along with that, the nutrients that are found in your food, such as zincs, and seleniums, and all those other nutrients that we need for healing in the gut.
Or glutamine, for example. People ask why I didn’t put glutamine in it, but mainly a couple of different reasons. The dose, the therapeutic dose shown to be effective for the gut wall is around two to three grams, but not everyone needs that because a lot of people eat glutamine, a lot of people supplement with glutamine. So glutamine’s the most abundant amino acid in dairies now, but it’s also the most abundant in most animal proteins, and that-
Steve: Yes. [crosstalk 00:25:30]
Matt: We can get adequate amounts of glutamine. So you basically can add it to the formula, two to three grams is about what you need, you can spike it up, otherwise you can make sure you’re getting adequate out of your food.
Matt: And the other nutrients are all in the food as well, and you don’t really wanna be overloading certain nutrients, ’cause if you do, the way you’ll, the body deals with that, is create a leaky gut wall, to flood the gut with water, to dilute these compounds so it can deal with it. So if you overdose on these compounds, you know like when you take too much zinc or something, and you feel that watery, you got a watery mouth, before you’ve al-
PART 2 OF 3 ENDS [00:26:04]
Matt: … something and you feel that watery … you get a watery mouth before you vomit. Yeah, it makes you vomit.
Matt: So all this water rushes in. If you overdose on magnesiums and things like that, your body flushes lots of water into the gut to do it and that creates leaky gut wall.
Matt: So you don’t wanna overload on nutrients.
Steve: Yeah, like the magnesium sulfate. If you needed a colonoscopy, hopefully you don’t, but you drink a lot of this magnesium sulfate, it causes massive diarrhea ’cause a lot of water comes into the colon, and of course you get massive anal flooding.
Matt: That’s disgusting, Steve.
Steve: How do I put it politely? You just get the runs.
Matt: You don’t. You just put it-
Steve: You can … I think the term is you can pull through the eye of a needle, I think is a technical term.
Matt: What do you do with your spare time, Steve?
Steve: I look up all these … I prepare for these-
Matt: You take needles into the bathroom?
Steve: It’s really clever.
Matt: So while we’re doing this, we need to heal the gut wall.
Matt: So we kill off all the baddies that are causing the damage, while we’re killing them off they’re releasing crap all over the place. So we need to protect the tissues from that damage, which is where we have the Nrf2 activated. We also need to protect the liver to make sure there’s no change. And what the liver will do in this instance is it speeds up phase I because it … with phase I in the liver, that makes toxins water-soluble, so if it’s a poison or a venom or something, you can froth at the mouth, vomit, diarrhea, and flush it out.
Steve: Flush it out. Yeah.
Matt: So we need to slow that phase I back down and we need to support phase II. The goods news is is Nrf2 activation as the ultimate detoxifies, supports almost all the phase II detoxification pathways, and then all we need to do is load up on antioxidants, which slow down phase I. Surprise, surprise, surprise, we have all of those sort of things in amongst the radish, the kale, the broccoli, the larch, the cacao, the cherry, schisandra, pomegranate, cranberry and rosemary all work to protect the liver from these specific poisons.
Steve: Oh, yeah? That’s [crosstalk 00:27:53], ain’t it?
Steve: Yeah, lastly.
Matt: The last thing, we need to support digestion.
Matt: Long-term, we need to make sure your stomach knows we care. No, we need to know to make sure it’s a priority. What I normally tell people is to sit down to eat and that sort of stuff. And there’s also a nerve that goes from the bitter taste buds of your tongue almost all the way to your bum. The vegus nerve. Now, that activated by bitter compounds and bitter principles. So when you have a look at the daikon radish, the barley, [inaudible 00:28:15] larch, cacao, nutmeg, ginger, cinnamon, green banana, [inaudible 00:28:19], schisandra, pomagranate, rosemary, those things have-
Steve: How did you remember all those?
Matt: Oh, I don’t, I gotta a list in front of me here.
Steve: Oh, right. I get it.
Matt: It’s just … you got one, too. You should … I can’t believe you’re trying to use your memory. Those things there, though, basically stimulate digestion, they aid digestion, they encourage the effective release of acids and enzymes through the different organs. If we don’t screw around too much with pH and screw around too much with acid and enzymes, a couple of things happen. You’re not fixing the problem. You’re actually replacing enzymes that are deficient. If you get the microflora right and you get the tissues right and you get the enteric nervous system right, then you are capable of making and controlling all your own acids and enzymes.
If you get the biofilms and all that sort of stuff under control and that sort of thing, and you get this mucous coating okay, then the enzymes can actually get to the food before the bugs do and then you actually can digest your food instead fermenting them. So, no need for acid and enzymes initially, and lastly, if you do use acid and enzymes and they fix your problem and you haven’t done this, then you haven’t treated the cause, you’ve created yourself a management system where you’re managing your symptoms by supplementing with acid and enzymes. We would rather you fix the Helicobacter pylori.
We’d rather you fix the pancreatic signaling. We’d rather fix your … the sensitivity in the duodenum that tells the gall bladder and the pancreas and everything when it needs to work and allow your microbes and your food to control the pH as it changes through digestive tract which is responsible for the activation and release of the enzymes.
Steve: Incredible, isn’t it? So we’ve got a GutRight product here which is a liver detox.
Steve: It kills the excessive firmicutes and increases the bacteroidetes. It also kills the real classic bad bugs, [inaudible 00:30:02], these sort of guys. It stimulates liver detoxification, I think I said that.
Steve: It helps gut healing.
Steve: It aids in digestion.
Matt: Antioxidant, anti-inflammatory.
Matt: And it is actually a greens [inaudible 00:30:13] as well.
Matt: It’s just that it’s been standardized to be not just scrapings off the floor.
Matt: No, it’s actually each ingredient is measured and standardized for a level of active ingredient that is a specific Modbiotic.
Steve: Just love it.
Steve: I mean, I mean, this stuff is pretty more magical. I said to Matt a few weeks ago, “This is gonna be the biggest product ever.” And look, I’m not on commission, but this is really [crosstalk 00:30:35].
Matt: We hardly even pay him.
Steve: Yeah. This is really good stuff. It’s like you gotta get into it.
Steve: Now it says on the front of here, you have four pillars of health, number one.
Matt: Oh, yeah. Yeah, we’ll get to the others later.
Matt: So, basically, you gotta get your gut right first and we’ve got a couple more pillars coming that’ll give a basic foundation. Things that you can stay on forever that you don’t have to drop and change them. I’m gonna give all my tricks away-
Steve: No, no. I’m just giving you-
Matt: When you start taking this, what you’ll find is most people have an overgrowth of bugs. So most people have too many. Now, what happens is at the moment when you’re not on GutRight, like I said, 10 to 20% of your poo that’s coming out is dead bacteria. So I know you’re famous for your gigantic poops, Steve, so you can just imagine how large that would be of dead bacteria, too much for you to hold. So when you actually … so when you … but when you start taking the GutRight, what happens is we’re starting to displace the bugs, we’re starting to kill them all off.
So, what you’ll find is as you’re displacing the bugs and killing them off, they kind of explode and fart and gurgle, and there’s a lot of releasing of chemicals, and they not smell like chemicals you’ve smelled before or that you’re familiar with. So, that’s the sort of stuff that happens leading up to the first three, four, five days, but like I said, when you’re not taking GutRight, you’re pooing out a heap of dead bugs. When you are taking GutRight, man, you will poo out lots of dead bugs. So, as you get to days three, four, five, six, seven, you start doing three, four, five, six, seven poops, you actually … and I’m not talking diarrhea, there’s no laxatives in here-
Steve: No. No laxatives.
Matt: … your gut wall. Why would you wanna put a laxative in something you wanna heal your gut wall. So, these things just get everything moving and you actually on it … as you go through that first week, you build up massive amounts of poop, and you do heaps and heaps of pooping. And then, what happens as you go into that first week into the second week, this is when we’re taking high doses: one teaspoon three times a day. As you go into that second week, it all suddenly starts to normalize off because you’ve killed off the overload of bugs, you’re stabilizing the others, all of a sudden you just start doing the daily brown sharks and it’s actually back in-line, back in the small amount … that’s weird, Steve.
Steve: That’s my shark.
Matt: Yeah, that’s a … yeah. Why would you bring that into the Podcast for?
Steve: Because you got videos going, all right? You need pictorial sharkies.
Matt: So, Steve brought in a sample for those on the Podcast. There’s a Tupperware container here full of samples that Steve brought in.
Steve: Yeah. Do you wanna smell it? It’s-
Matt: Go to the video on the … what are we talking about? Anyway. So, anyway. That’s doing three teaspoons … one teaspoon, three times a day. Do that for about the first 10 days, that’ll be a tub, and on your second tub just drop it down to one teaspoon daily, and then you can just maintain it and it can compensate for the fact that our food has changed. So even if you’re eating organic and stuff like that, you might be getting the seedless grapes and the thin skins and the seedless watermelons we … and the orange carrots, even though they’re organic, they might now have the poisons on the outside, but they still don’t have their good poisons on the inside.
Matt: And so we’re losing it, and like you’re saying, they’ve been sitting there. Within two weeks after harvest, the polyphenols are gone and … or significantly going and the sugar’s gone up, unless they’re preserved in an extract form and standardized like we have here in GutRight. So, it’s a safety net for even those people that are doing everything right. If you’re not doing everything right and you’ve got a lot of carbohydrates into your diet and that sort of stuff, you need the GutRight added to into those carbohydrates to stop them from overgrowing your bacteria.
Steve: And if you take take this and it upsets your guts, good, because that’s what it’s supposed to do. You’re gonna … when I say upset your guts, you’re gonna notice changes.
Steve: This is-
Matt: And if you don’t have really gut bugs, you don’t notice much at all. Yeah, so some people take megadoses, and if they don’t have the bad gut bugs, then there’s not a huge amount of fermentation and die-off, called a Herxheimer reaction. Some idiot named it after himself. The Jarisch-Herxheimer reaction … I can’t even say it, but it’s burp and fart and gurgle and nausea associated with a die-off of bugs.
Steve: He should have put a big picture of himself in the scientific journal.
Matt: That’s a great new trend. So, basically take three teaspoons a day for the first 10 days, one teaspoon three times a day, I recommend is the best because we typically have a … every eight hours, we’ll have a movement through the bowels or like a transit time. So that way, every eight hours of peristalsis, we’re getting a dose of GutRight going through, so there’s no chance for these buggers to escape. Do that for 10 days and you pretty much killed most of the baddies off, and then drop it down to one teaspoon daily after that.
Steve: So, you look at the ingredients and you’re right, there’s no laxative. Yes, it could have a laxative effect ’cause it’s actually doing something to the bugs in your gut.
Steve: And we haven’t talked about this now, but by healing the gut you’re gonna go throughout the whole body and you’ll heal lots of other systems in your body. We’re not gonna talk about that today ’cause we’ve got too much … it’s pretty much time, it’s 35 minutes we’re talking for. So, what do we sum up on this one? It’s a tricky one, isn’t it?
Matt: Well, so basically when we’re looking at correcting the dysbiosis, the whole concept of weed, seed and feed running over a three-month campaign when you do a month of killing, a month of putting the good ones in, and then a month of feeding them and then you’re fine forever. It does not work. On a daily basis, you need to weed, seed and feed. In fact, each meal, you need to be considering weed, seed and feed in of regards to, okay, for every time we’re feeding the bugs, we also wanna control them with Modbiotics and we wanna set up the environment for a healthy gut. We need to do that every meal. Now, rather than doing it over a three-month campaign with high-dose antimicrobials followed by probiotics, followed by, say, antibiotics, probiotics, probiotics is weed, seed, feed. You know what I mean?
Matt: And then, with this one here, we’re actually doing a Modbiotic. You do that every day, you can do the same thing in 10 days, what we used to do in three months.
Steve: So you don’t need 17 different products to help your gut?
Matt: No. No. And you don’t need to be going buying out heaps of … you don’t need to be wasting your money on trillions of probiotics ’cause they’re in your environment. You don’t need to waste any of your money on megadoses of …
Steve: Zinc gluconate, yeah.
Matt: And why would you bother buying a greens product when you’ve got one that’s standardized to actually contain polyphenols and nutrients. So, this is the way to do it, if I … yeah, so basically, get that GutRight, start there and then we’ll come back for another Podcast and tell you how GutRight’s gonna help prevent inflammation, how GutRight will help with your brain, how GutRight’s gonna help performance.
Matt: And heaps of other stuff.
Steve: And you take a probiotic on its own, like all the people are doing, and so how do you know you need that one?
Matt: It’s like a farmer sitting over there going, “I’m just over here throwing grass seeds at weeds.”
Matt: It’ll work eventually.
Steve: Some of that stuff may, but look, this is magic. I am … I’m on it.
Matt: Good stuff. You’ll get your GutRight, Steve.
Steve: I will get my GutRight. And on that note, on my bells, we shall I guess call it a day, shall we?
Matt: All right. Do a note for me bell. Tu du tu du du.
Steve: Yeah. On cue. All right guys, have a great day. Thanks for that.
Matt: All right.
Voiceover: Thanks for listening and remember, question everything. Well, except what we say.
PART 3 OF 3 ENDS [00:37:25]