THE MORNING SHOW
with
Patrick Timpone
Norman Robillard, Ph.D.
Your Health Depends on Your Gut Bacteria
Dr. Robillard is the founder of Digestive Health Institute and author of the Fast Tract Digestion book series. He is also a microbiologist and researcher who spent 20 years in the pharmaceutical industry.
Dr. Robillard helps people with a variety of digestive health issues including small intestinal bacterial overgrowth (SIBO), acid reflux, irritable bowel syndrome (IBS), Celiac disease, Crohn’s disease, diverticulitis, and chronic constipation. He focuses on the root causes of these conditions and applies science based dietary and behavioral strategies in place of drugs and antibiotics. Michael R. Eades, M.D.,
co-author of New York Times Best Seller, Protein Power, endorses his dietary approach.
SIBO has been linked to numerous digestive health conditions. Research in this area is the main focus of Digestive Health Institute.
Dr. Robillard received his Ph.D. at the University of Massachusetts, Amherst and completed post-doctoral training at Tufts University.
Show Highlights:
-Why do those who eat a low carb diet tend to have better digestion?
-What is the underlying cause of acid reflux?
-What is SIBO; and why do most people with IBS also have it?
-The problem with fiber; all fibers are broken down differently
-The Fast Track Diet
-What does FP value mean? The lower the FP the better; why is that?
-Why not just do a Paleo Diet with just meat and vegetables and call it a day?
-Dr. Robillard tells us why the FP values between Jasmine rice and Uncle Bens rice is so different. What about the difference in the values between milk and cream?
-Heartburn explained
-Is there any truth that taking HCL helps with acid reflux?
-Low stomach acid leads to SIBO
-80% of all kids who suffer from asthma have acid reflux; why is that?
-Why does Dr. Robillard suggest a minimal amount of probiotics?
-How can one heal from gastritis?
-Where do oils and fats fit in?
-A listener wants to know if there’s any benefit in using probiotics by enema
-A word or two about constipation
-The role of raw food and enzymes
-What’s a resistant starch?
and so much more!
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dr norman robilliard, digestive health premium, january 23, 2014
'Norman Robillard, Ph.D. – Your Health Depends on Your Gut Bacteria – January 23, 2014' have 4 comments
February 2, 2014 @ 9:22 am ROBERT COHL D.C.
I listened to the interview. Excellent! I just received the two books. FAST RACK DIGESTION HEARTBURN AND IBS.The info on the different populations of good bugs in the GI tract was thorough and I will implement Dr. Robilliard’s FP value in our allergy testing with applied kinesiology and lab testing for our GI patients.
I have concerns with the use of Splenda(Sucralose) as a substitute as a sweetner, used in the recipes in the book. This compound is toxic. (1,6-DiChloro-1,6-DiDeoxy-(beta)-D-Frucofuranosyl-4-chloro-4-deoxy(alpha)-D-galactopyranosid) is far from a natural product and has been associated with fatigue, bloating diziness, mental confusion,painful bowel movements and more. One of the earliest publications worth reviewing is “Splenda is it safe or not?”, by Janet Hull, Phd. The human digestive system is not designed to break down complex laboratory made compounds. We just do not know the long term effects of artificial sweetners. Stick with honey in moderation and you will serve your health for the long run.
February 3, 2014 @ 9:37 am Norm Robillard
HI Robert, Thanks for listening. Anyone concerned with Splenda can substitute with dextrose or alcohol-free Stevia, both of which have FP values of zero.
February 17, 2014 @ 6:52 pm Nancy
Thank you Robert Cohl D.C.Glad I didn’t have to get the books to find out Dr. Robillard is not “concerned with Splenda”. What a disconnect! Anyone concerning themselves with digestion and gut dysbiosis should be aware of the study on PubMed titled “Splenda alters gut microflora and increases intestinal p-glycoprotein and cytochrome p-450 in male rats.”http://www.ncbi.nlm.nih.gov/pubmed/18800291
March 1, 2014 @ 8:49 pm Norm Robillard
Nancy,
I am aware of this study which was later acknowledged to be funded by the sugar industry – who doesn’t like Splenda much. Personally, I am not overly concerned with these marginal (when you have 20 million bacteria, a drop to 50 to 80 percent of the control is still 10 million to 16 million bacteria – does it matter?) or inconsistent (weight gain was higher at a lower level, then decreased at a higher level, then increased again at an even higher level of Splenda) results. And since it was done with rats, is it relevant in people?
But no one knows for sure. Despite extensive testing, FDA approval and use by so many people around the world for quite a few years, there could always arise some problem that no one expected. I certainly respect your decision to remove it from your diet if you think it could be a problem for you.