Kick It Naturally – Food Sensitivities and Food Allergies

You can listen to this episode HERE.

Disclaimer 

T.C. Hale is not a doctor and does not claim to be a doctor, licensed in any type of medical field. Don’t be an idiot and use anything heard on this show as medical advice. This information should be used for educational purposes only and you should contact your doctor for any medical advice. Now get off me.

 

Kinna:         Welcome to Kick It Naturally. I’m Kinna McInroe and I’m here with T.C. Hale, author, natural health expert, producer, and um electrician sometimes.

 

Tony:         Electrician?

 

Kinna:         Yeah.

 

Tony:         I know electric stuff. I know where the batteries go in like, I used to have a ColecoVision and it had a remote control and I…we’ll talk about that later.

 

Kinna:         Okay. That was real interesting. Ah, and we also have Will Schmidt, fitness trainer to the stars, hottie patotie, blah, blah, blah, blah, blah. How are you Will?

 

Will:         Hi. Good.

 

Kinna:         Good. Looking dapper today.

 

Will:         Thanks. In my sweatpants.

 

Kinna:         Today all of our listeners can get a free audio book from audible.com. Just go to kickitinthenuts.com/audiobook for all the details.

 

Tony:         You’re like an announcer.

 

Kinna:         I know. That was real professional.

 

Tony:         You’re very, that was very professional.

 

Kinna:         Wow.

 

Will:         Does that mean we have to start paying her now?

 

Tony:         I know. We might.

 

Kinna:         Yeah well, I mean instead of giving out free books let’s just give us some money.

 

Tony:         Oh. That’s a good plan. Today all of our listeners get money!

 

Kinna:         No, I meant us. The listeners can get a book.

 

Tony:         Oh, okay. Listeners you get nothing. Oh.

 

Kinna:         So today we’ve got a great topic. Today we’re gonna be talking about food allergies and sensitivities that you might have. I think everybody’s heard about all this you know “I’m gluten free, I’m this, I’m that.”

 

Tony:         Yeah, it’s true. Right.

 

Kinna:         So we’re gonna be talking about all that.

 

Tony:         Yeah it’s, it’s, it’s a big topic and you know we, we say food allergies and food sensitivities because people use the words interchangeably. But most of what we’ll be talking about today is more towards the, the food sensitivities topic.

 

Kinna:         So if you haven’t already liked us on Facebook time to pull over and get your phone out or your ipad and like us at Kick it in the Nuts. And we’re gonna post topics there every week on all our future shows and you guys can post any questions you want us to cover the show. And we’ll do our best to do it.

 

Tony:         We’ll say things about the questions. But we get, we’ve been getting good ones lately.

 

Kinna:         Uh huh, yeah. Sometimes they stump us. You know they always stump me.

 

Tony:         We’ll get one today where we’ll be like “I don’t know.”

 

Kinna:         Yeah, exactly.

 

Tony:         We’ll, we’ll get to that one.

Kinna:         So food allergies, food sensitives, sensitivities, what’s up? What’s going on?

 

Tony:         So but before we get into really anything I, I want to say that when we’re talking about food sensitivities, and most of the things that we talk about today about how they come about, what’s going on, we’re not talking about serious things like a peanut allergy. If somebody has a peanut allergy they have to really watch out for that or they just, they anaphylactic shock and they, they can die, and all kinds of bad stuff. So you know you hear a lot about airlines getting rid of peanuts and run from peanuts everybody. And there’s, there’s reasons you know that, that can be serious for somebody dealing with that. But we’re not going to get into a whole lot of that. That’s a whole different situation and, and, and is usually available to them at birth or at a very young age. And there’s some theories. I think somebody asked me questions about it. So we’ll talk about it then. But most of the stuff we’re gonna talk about will be food sensitivity kinda stuff. You okay with that, Will?

 

Will:         Yeah. I’m cool with that.

 

Tony:         Alright.

 

Kinna:         Are you sensitive about it?

 

Will:         No, no. Bee stings though are probably in that same category and not at all food related.

 

Kinna:         And allergies?

 

Will:         Yeah. You know and I think it’ll be a lot more useful to talk about the, the food sensitivity realm because there’s a lot more you can do about that.

 

Kinna:         Cool.

 

Tony:         Okay. Yeah. I like that.

 

Kinna:         Alright.

 

Tony:         We’re gonna come back to the bee thing. I have an interesting thing. This is not fact, but I have an interesting story, it’s not about a ColecoVision or anything.

 

Kinna:         You know one time I was hiking and a bee stung me up underneath my fingernail.

 

Will:         Uhg. Like a Chinese torture bee.

 

Kinna:         And you talk about the worst pain ever. And the stinger was like stuck in there. It was really, really painful.

 

Tony:         That is not a good, happy story at all.

 

Kinna:         No. It didn’t have a happy ending.

 

Tony:         So let’s first, let’s explain a little bit about how food sensitivities come about. And, and why it’s so popular now. Um what happens is let’s say that you eat a peanut butter sandwich. You’re not a peanut allergic type person, you’re just a person. So you eat a peanut butter sandwich and what happens is uh that sandwich when it goes through the digestive process which means that your stomach creates acid to break it down then as it moves through the duodenum the bile comes in and, and neutralizes that acid. And there’s this sizzle and everything explodes and breaks apart. So when you do that uh that peanut butter sandwich is broken down into amino acids, vitamins, fats, all the things that your body can use. So once it’s exploded like that it no longer has an identity of a peanut butter sandwich. Now as it moves through the system it’s just amino acids, vitamins, minerals, fats. It’s just all the building blocks that your body needs.

 

Kinna:         That’s magic.

 

Tony:         It is, it is like, it is magic. I, I wish I knew more magic cause I think girls like that, right?

 

Kinna:         Girls? Well…

 

Will:         I think it’s a little cheesy.

 

Kinna:         I don’t know. It can be cheesy.

Will:         You have to time it right.

 

Tony:         But it seems like everybody that’s a magician really things that girls like that.

 

Will:         Yeah. They like, they like Tuscan leather I hear.

 

Kinna:         Mmm, they didn’t get the memo.

 

Tony:         Alright. They may be misguided. I just wanted to make sure I was okay with not doing magic. Um so, but let’s say that that doesn’t happen. Say that there’s digestive issues and the food does not get broken down properly. Now it’s moving through your system as a peanut butter sandwich. But a peanut butter sandwich does not belong in the bloodstream or…

 

Kinna:         It’d be like putting a peanut butter sandwich in a car, right? I mean it doesn’t belong there either.

 

Tony:         It doesn’t belong. Why, why would a peanut butter sandwich not belong in a car?

 

Kinna:         Yeah. Like in the gas tank.

 

Tony:         Oh okay.

 

Kinna:         Not in the car.

 

Tony:         Yeah, okay. I was gonna say I’ve, I’ve been in a car with a peanut butter sandwich before.

 

Will:         Yeah. That’s okay.

 

Kinna:         I’ve forgotten about a peanut butter sandwich.

 

Tony:         I did have my seatbelt on. I mean don’t get me wrong I’m not crazy.

 

Will:         Right.

 

Tony:         I’m not gonna be in a car with a peanut butter sandwich without my seatbelt on.

 

Kinna:         I’m gonna put the seatbelt on the peanut butter sandwich because I don’t want anything happening to that. That’s my precious baby.

 

Tony:         Right, right. It’s delicious. So um, if it moves through the intestinal tract and it never got broken down properly and parts of it start seeping into the bloodstream, now instead of nutrients going into the bloodstream you have a peanut butter sandwich. And the body doesn’t know what peanut butter sandwich is down in there. It just knows vitamins, amino acids, minerals, fats, protein. So…

 

Kinna:         That’s why when you go poo you don’t see it.

 

Tony:         You’re not supposed to see it.

 

Kinna:         It’s broken it, yeah. If you saw a whole peanut butter sandwich in there that’s bad news.

 

Tony:         Right. And that’s gonna be a painful bowel movement.

 

Kinna:         You either need to chose, or yeah. You either need to chew or do something with your digestion.

 

Tony:         Right. That reminds me like I was such a picky eater when I was a kid that the only thing I would eat was peanut butter and jelly on white bread. And it had to be cut into squares. Like if my mom cut it into triangles it was going back to the kitchen, like try again.

 

Will:         Crust on or off?

 

Kinna:         Oh god.

 

Tony:         I was okay with the crust but it had to be squares.

 

Will:         Gotcha.

 

Tony:         Anyways so um, now this peanut butter sandwich has entered the bloodstream and the body’s freaking out because it doesn’t belong there. So it views it as an invader. And it attacks this peanut butter sandwich. So um, next time you have a peanut butter sandwich and that happens again, your body has already made these antibodies to this invader, I’m doing quotes on radio, that has come into the body. So every time you eat this food now there’s this horrible reaction. And it should be a horrible reaction because your body just went to war with a peanut butter sandwich.

 

Will:         Yeah. It brings to mind like one of our, one of our teachers gave this really useful definition of a toxin.

 

Kinna:         Ghandi?

 

Will:         No, no, no. His name shall remain nameless.

 

Kinna:         Okay.

 

Will:         But um a toxin can be understood as anything that your body can’t overcome or utilize. So when you look at it that way like any given food could be a toxin if like you don’t have the right digestive juices or digestive environment to break it down. So that’s where we see a lot of the food sensitivities that people feel like they have come from just their inadequate digestion. It’s not like a genetic thing necessary. It’s just if they fix that then all the sudden those foods become resources rather than toxins.

 

Tony:         Right. So it, you know it can, different foods can affect different people with that inability to digest it. So you know it kinda brings us to a, you may have heard of this blood type diet. And it’s out there and I used to teach it to my clients years ago before I, I knew more stuff. But basically, do you want to explain how the lectin situation…

 

Will:         Yeah. Lectins are essentially like any molecule that has like a sugar like glucose and a protein together and grains are particularly like high in, in lectins. But there’s for each blood type there’s particular lectin allergies that like the short list of like five to seven different foods that you’ll find each type particularly sensitive to. But for a lot of people they can still eat those foods, sometimes it’s like some of their favorite foods because their digestion is working okay. And if the flora is in place to create the right mucus lining and such inside the intestinal tract, then when they eat those lectins the, the flora protects, the mucus protects the bloodstream from those lectins getting in there and damaging things. So a lot of times people don’t experience their lectin allergies even though their blood type says “oh, you, you could be sensitive to this.”

 

Tony:         Right.

 

Will:         And that’s thanks to a healthy gut flora.

 

Tony:         Right. And so it’s kind of like, to, to look at in a very simple way. The lectin is just the food still having it’s own identity. It was not broken down into elemental parts that your body can use. It still is a peanut butter sandwich. So the blood type diet can actually be effective for some people if uh, let’s say that my blood type doesn’t do well with onions. If my digestion is not working well and I, and I eat onions, now I can develop that sensitivity to onions because my body’s attacking onions every time it comes in my body. But if my digestion was working correctly it, it wouldn’t matter cause it would be broken down to the elemental parts so then that blood type diet becomes obsolete if your digestion is, is working properly.

 

Will:         Yeah although another quick note with like a lot of the people that come in to work with us about what they should eat they’re, they’ve come to us with like this whole preconceived notion about the significance of the blood type diet. And we tend to just look at what are some of the know lectin allergies to that type and to also know it’s not that big a deal if digestion’s working well. So that can help people know what food might be good to avoid while they’re working on fixing their digestion. But as far as the whole paradigm of the blood type diet there’s a lot of other factors that we like to look at to help determine what a person should eat as oppose…

 

Tony:         Like name 17 of those factors.

 

Will:         Like 17 of those factors like their blood pressure’s low, if their blood pressure’s high, their breath rate’s high, their breath rate’s low…

 

Kinna:         Wooooo! He gets a gold star.

 

Will:         I can keep going.

 

Tony:         Um, yeah so it, it also kinda helps explain the whole confusion about food allergies like why, why am I allergic to this food but my sister eats that food all of the time and she’s fine. So if that, if the blood type diet is accurate in saying that this particular blood type can be sensitive to this, these foods then that makes sense how one, if two people both of their digestion’s are, are crap, but they are sensitive to different foods. That could be about their blood type. But the real thing is, is you have to really look at the person because if digestion is working correctly then they’re not gonna have a problem with those foods.

 

Will:         Yeah. That brings me to look at like the other issues of if their, say their digestion is working decently well, and you can look at what are their major imbalances that they’re trying to correct? Whether they’re a slow oxidizer, fast oxidizer, or too anabolic, or too catabolic, a lot of those distinctions that we clarify more in our, our course, like our Digestive Issues course at kickitinthenuts.com. Those can also give a lot of indication as to what foods are gonna work better or worse for one person to the next. So I’m sure we’ll talk more about that throughout the podcast.

 

Tony:         Right. Cause a lot of people view, “well I eat this food and afterwards I feel lousy or I have no energy and I wanna pass out,” and they kinda view that as “I must be, have a food sensitivity or an allergy to that food.” But sometime it can be a situation where you don’t have the ability to oxidize that food cause it’s a food that’s harder to oxidize. So that can be a factor too. And, and when Will’s talking about looking at whether you’re too anabolic, or a slow, or a fast oxidizer um in our, in our four week free course, or in any of my books we teach people, if you’re a first time listener we teach people how to look at their own blood pressure and simple tests you can run at home and kinda get an idea of how your body’s operating. And then you can actually look at why you’re dealing with the problems instead of just you know “what’s good for this symptom” kinda thing. So we’re looking at individuality.

 

Will:         Yeah. And growing in that knowledge helped me actually totally replace my approach with my clients and their diet where I used to use this service that did really comprehensive food sensitivity testing where they could see like everything at like severely sensitive to, or moderately sensitive to. And they would put you on these allergy elimination diets with these really complicated like long cycles of trying to reintroduce and guess and check of like you know what triggers you. But once you know where your base chemistry should be and how it’s imbalanced, and how foods affect those points of balance in the body, then you realize it’s not the particular food necessarily that there’s an allergy too, it’s where is your chemistry at and how is that food affecting your chemistry? And the closer you can get your body balanced in all those key points of homeostasis we talk about the less you’re gonna have food sensitivities in general and the more foods will just work well for you.

 

Kinna:         So when you go to the allergy doctor and he does all those little scratches on your back and you know they turn red all that, the, that is basically you can fix that with your digestion, a lot of those things or?

 

Tony:         A lot of those things. It’s not gonna be automatic for everybody. And, and also some of those things can take longer for some people depending on what else is going on in their body. It can depend on if their intestinal lining has been compromised and now has holes and stuff like that. So it’s not a cut and dry thing. But if you do have food sensitivities now it is possible to see improvement after you have fixed digestion.

 

Kinna:         I’d love to be able to roll in grass again someday.

 

Tony:         All the cool kids roll, roll around in grass.

 

Kinna:         Yeah. I’m really allergic to grass.

 

Tony:         We do a lot of snow angels here in California.

 

Kinna:         Cool.

 

Tony:         So we just do it in the grass instead I guess.

 

Kinna:         Yeah. Alright.

 

Tony:         Maybe, maybe we’ll answer some questions but then we’ll talk about some of this other stuff as we, as we do that too.

 

Kinna:         Alright. So let’s start, Oh I had the first question. It’s pretty funny. Kinna, “my food can be very sensitive. Sometimes it cries for no reason at all.”

 

Tony:         I think you, I think you’re confused about the topic.

 

Will:         Yeah.

 

Kinna:         Oh, okay. That was silly. Alright.

 

Will:         Unless she’s a cannibal.

 

Kinna:         Mmmhmm, exactly. Janie, I just got that…Yes my victims start crying. Uh Janie from Danville, California, “I used to love peppers and ate them all the time. Now I start to itch anytime I have them. What is that?”

 

Tony:         So that can, you know when we talk about when digestion is not working well and you eat a food and, and now your body’s attacking it every time you eat it from now on. So that can be the situation that, that’s going on. But uh why is one food, why does it happen with one food and not another. We talked about that a little bit. But it can also depend on why you know is your digestion staying off or was it worse at one point? When I was, first lost my voice and was doing all the doctor stuff and they had me on all the, the reflux PPI drugs and I had no digestion. I, I found that there was only a few things that I could eat where if I didn’t, where I didn’t feel lousy afterwards. But then after I learned what was going on and I fixed my digestion it still took me a while before I could eat a lot of those foods. Like they still bothered me just because that antibody had been created. So for some things I had to like not eat nuts for like a year. And then all the sudden I could, I could eat them again and it wouldn’t be such, such a bad thing. So it can depend on what’s going on with your digestion and whether you’re on like reflux meds and stuff like that. Don’t you think Kinna?

 

Kinna:         Yep. I had a couple of things I was going to comment on and I just didn’t do it.

 

Tony:         You didn’t have time?

 

Kinna:         I’m practicing restraint.

 

Tony:         You’re, you’re so good.

 

Will:         Restraint…

 

Kinna:         Okay Christopher, “how vital are labs and managing food allergies, sensitivities? Which labs do you recommend for testing?”

 

Tony:         I think that we should have Kinna read to the class for a minute from a, this is from my book Kick Your Fat in the Nuts.

 

Kinna:         Oh, okay, this is… Okay, let’s see. “Food allergies are a very hot topic these days and people come to me all the time and tell me about the testing they had done for food allergies. They tell me their tests showed they’re allergic to nuts, dairy, wheat, gluten, soy, pork, turkey jerky, the board game Parcheesi, and Lou Diamond Phillips. Well at what point does this person have to leave Earth in order to eat lunch? He’s been told that he’s allergic to just about everything on the planet. If you get to the point where you can only eat things that resemble Al Roker it might be time to understand food allergies.” Nicely put Tony.

 

Tony:         Yes. Sure. And that kind of explains the frustration that people deal with when they do these testings and they show “I’m allergic to 74 things.” I only have eight things in my refrigerator.

 

Will:         Yeah.

 

Tony:         You know what do I, what do I do now? So you know I like, I know Christopher, I’ve talked to him a few times online and he’s a guy that does the work to find answers. I just, I love it when people do that. So he always has good questions. But I don’t, I don’t like to see people do a lot of the food allergy tests um because you hear so many stories about they’ll do one test and on the same day they’ll go to another lab and do another test and they’ll show completely different things.

Kinna:         Or if that’s in your mind. You know that, you know if it’s like stuck in your mind that you’re allergic to that maybe you know, if you hadn’t of known and you just started working on your digestion it might have cleared up. But now you always think “oh I’m allergic to this, I’m allergic to this.” So I don’t know I’m just making this stuff up.

 

Tony:         So now every time you eat asparagus you just start yelling at people saying “I’m allergic to that!”

 

Kinna:         Yeah. Cause it’s in your mind you know. So I don’t know.

 

Tony:         Yeah. Um it could be a factor cause our mind is, is powerful, more powerful than we, than we think it is. Um but instead of doing those testing things I like to see somebody, if they know a food is bothering them I want them to eliminate it. And then I want to fix their digestion and then they can try and put that in again later on and see how it does.

 

Kinna:         Chocolate. I can bring chocolate back in later on and see how…

 

Tony:         You’re bringing chocolate back?

 

Kinna:         I’m bringing chocolate back baby. I’ve already brought sexy back, might as well bring chocolate. You know?

 

Tony:         I know.

 

Will:         Yeah it’s really all about like, my focus is to raise a person’s adaptive capacity. So the closer they get to those, those points of balance where their, their chemistry is really dialed, their pH’s are where they should be, their breath rate is where it should be, there blood pressure is where it is. You’ll just be a lot less sensitive to things as far as like, not like you won’t be able to feel how they make you feel but you’ll be a lot less thrown off by anything that you might consume.

 

Tony:         Right. And, and in very severe cases I may like to see somebody do some you know like some type of elimination diet where they’re getting rid of all the processed junk in their food. And then the typical foods that are, or the foods that typically cause the most amount of problems. Things like a gluten, or nightshade vegetables, or nuts and things like that. Um and try to just eat nothing, you know just eat real food and see if you feel okay as you start to fix your digestion. And if you do start adding things in and if something makes your lips turn purple then you know that, that’s giving you some trouble right now. But I only do that in severe cases. I find that with most people if you just work on digestion that things can turn around pretty quickly.

 

Kinna:         Well could a problem be with so many people are allergic to things these days, the way it’s grown or like you know things are processed, or there’s like fertilizers, or pesticides on there or something. I don’t know.

 

Tony:         You got fancy.

 

Kinna:         I had a good question.

 

Tony:         You did.

 

Kinna:         Oh my gosh.

 

Tony:         Stand clear.

 

Kinna:         I’m smart.
Tony:          You know lots of stuff.

 

Will:         Yeah. I think that the likelihood of eating something that just shouldn’t be in you is way more common these days with foods that are genetically modified that aren’t labeled that, pesticides, weird chemicals, processed, you know.

 

Kinna:         Yeah. Like I might be allergic to a Ding Dong just because it’s you know.

 

Will:         Yeah. There might be a weird chemical in it.

 

Kinna:         Exactly.

 

Tony:         Right, right. And I think that, and I think that that is always at least part of the problem with these people that are having a lot of food sensitivity issues is that it has to be a lot of the just artificial chemicals and things that are, should not be in the body ever.

 

Kinna:         Alright. Tracy, “mustard, it’s in everything and it makes me sick.” I feel sad for Tracy cause I love mustard. Love it.

 

Will:         That’s how I feel about mayonnaise.

 

Kinna:         Ewww.

 

Tony:         I don’t feel that way about either of those things.

 

Kinna:         What about Ketchup? I love me some ketchup.

 

Tony:         Ketchup can be, ketchup can bring some good times around.

 

Kinna:         Or ranch…

 

Tony:         I just found that, I just found that un, unsweetened ketchup at Whole Foods. It’s pretty yummy. I like it.

 

Kinna:         It’s so good. Yeah.

 

Tony:         But you know when you look at something and a lot of times, oh here comes the bee thing.

 

Will:         Oh right.

 

Tony:         The Colecovison free bee story.

 

Will:         I was, I was waiting for it. Awesome.

 

Tony:         Is that when, you know when digestion is off for a person, if they’re eating something a lot they can really develop a major sensitivity to that because now it just keeps coming back and the body’s freaking out more every time. So it just becomes this huge battle every time you eat it. And when I was real sick and on all those meds, and no digestion, and PPI drugs all that, um…

 

Will:         You couldn’t eat bees at all?

 

Tony:         I couldn’t eat bees. Because I wanted to see, I was like if I could catch that bee and eat it at least I’d show that I could dominate something. And then I ate it and that hurt a lot. And I can’t eat them anymore. Still today. No but, I, I some, somebody got me on like bee pollen kinda stuff. And I was doing all this bee pollen and stuff over and over again and I think I created like a sensitivity to it because then even after I fixed my digestion uh, I was using some kind of lip balm because I like to be pretty.

 

Will:         Burt’s Bees.

 

Tony:         It makes me pretty. And it had bee stuff in it and it would really make my lips all freaked out. So I stopped doing it and then I was, I was fine. I was wondering you know did I create some kinda bee sensitivity. I haven’t been stung since then but I’m wondering if I’m gonna get freaked out if that happens.

 

Kinna:         Well we could go try it. We could, I could conjure up some bees.

 

Will:         Yeah.

 

Tony:         Okay. Do a little dance?

 

Kinna:         I’m a bee charmer. You know speaking of condiments, ranch now. I could just, I could be on a deserted island and if I had some ranch with me I’d be good to go.

 

Will:         Just straight?

 

Kinna:         I could just pour it on some leaves and just you know.

 

Tony:          Coconut chips with ranch?

 

Kinna:         Yeah, yeah. Or even dirt.

 

Tony:          That sounds delicious.

 

Kinna:         Anything with ranch sounds better. Okay John from Green, Ohio, “sorry, I grew up with grandparents who were farmers and users of butter, and lard, and flour. I turned out decent besides my IBS which is really stress related due to my emotional connection with my musical duties. Educate me as to why gluten is so bad while I eat this amazing cheese stuffed, thick crusted pizza with meat and stuff.” Okay now he’s just rubbing it in. John, why didn’t you call me?

 

Tony:         Uh huh, so you’re saying he deserves his stress related IBS since he’s not sharing the pizza?

 

Kinna:         Yeah.

 

Tony:         So um, I forgot, oh the question was about why is gluten so bad?

 

Kinna:         Yeah. What’s up with gluten? All the, all the cool kids.

 

Tony:         All the cool kids.

 

Kinna:         Yeah. Everybody that’s popular today is like “I’m gluten free, I’m gluten free.”

 

Tony:         I think it’s a multi-layered conversation. Why don’t you start wherever you want to start with it.

 

Will:         Well I love gluten but I…

 

Kinna:         I just drink it by the cupfuls.

 

Will:         I, I do think that it, you know it goes back to what we were talking about earlier where grains typically have more of these things we call lectins. And it requires healthier flora to eat larger amounts of that kind of stuff cause the, the flora will help bind to, and the mucus that your, the flora will help develop will bind to those lectins. And if you don’t have that going on in your gut it’s gonna bother you.

 

Tony:         Right.
Kinna:         I need some carpet for my flora…..Okay.

 

Will:         We can edit in some canned laughter.

 

Tony:         Yeah. And a lot of times…That’s what we need!

 

Kinna:         Edit in a joke. Edit in something funny there.

 

Tony:         Nina, we need more canned laughter. CRICKETS*

We’ll get old episodes of Three’s company and, and just patch those in. But you know look at sometimes those actual lectins, or those proteins and the gluten can be a lot harder to break down into those nutrients as well. So if a, even if a person has their digestion working okay but it’s not you know optimal and so it can’t break down everything. Gluten could be one of those things that gets through a little easier than maybe a ding dong might or something like that. Also you know uh when we talked to Robb Wolfe he, he, he researched a lot about how…

 

Kinna:         Name dropper.

 

Tony:         Yeah…that a, well he’s, he’s so fancy. He like knows so much stuff. So when you listen to him it like hurts your brain cause you’re like “man I thought I knew some stuff.” But then, you don’t. Anyways so he says that uh in the same way that a porcupine has that, those little spiny, prickily things to protect itself that a lot of animals have other types of a, protection as well and for…

 

Kinna:         Skunks.

 

Tony:         Yeah, skunks. They kinda stink and I don’t want to mess with that. But you know even plant animals, you know in a lot of grains have this ability to interrupt the digestive lining and create irritation so that the animal doesn’t eat that anymore. Like if we ate grain, if you just picked up, if you just picked wheat from the field and just started eating it you would, you would hurl at that. You would not like that. So it’s when we process it that it becomes consumable but we might want to look at the fact that it, maybe it was never meant to be consumed.

 

Will:         It’s also why a lot of people maybe have a harder time with raw food diets cause the, the food isn’t broken down as much. And they think “oh why am I so gassy when I eat like all this salad or raw veggies, isn’t that supposed to be healthy?” But yeah like you said like the plants have these natural defenses where they don’t want to be digested. Some are even designed to like survive the digestive process so they, when they are excreted they’re in this really rich, fertile BEEP* that they can grow in.

 

Tony:         Yeah.

 

Will:         You know?

 

Tony:         And…

 

Kinna:         Beep!

 

Tony:         Oh, Will got one.

 

Will:         Well I meant it. I meant actual, it wasn’t a cuss, it was descriptive.

 

Tony:         It was, it was a trademark name he wasn’t allowed to stay.

 

Will:         Yeah, yeah.

 

Kinna:         The medical term would be feces.

 

Will:         Fine.

 

Tony:         Yeah. You know one thing too, John is uh, John you don’t have to worry about us yelling at you because your parents made you eat butter and lard. That’s actually not so bad. But I do want to tell you about your IBS that is stress induced and let you know that I, I care for you deeply John. And, and it’s, you, you need to look at other aspects of that because a stress can be something that reduces the, the resources that your body have that could magnify IBS. But if you’re dealing with IBS issues um you should listen to our IBS episode and get a full understanding that those things can be corrected so that even when you are under stress the IBS won’t, won’t affect you.

 

Kinna:         That was my favorite episode.

 

Will:         Flashback…

 

Kinna:         Julie from Bonnersferry, Idaho, “what do you think is contributing to the increase of celiac disease? I was told, I was told by Dr. Biggleson that we need gluten as it is actually helps strip the intestinal wall. Your thoughts on this?” Is that a real name?

 

Tony:         Dr. Biggleson, yeah. He’s a, he’s a good guy. He knows a lot of stuff. He does a lot of microscope work and teachers doctors all over the world. He’s fancy.

 

Kinna:         Nice. He just got a plug.

 

Tony:         Yeah. He did get a plug. Wow. That’s good stuff. I think that the reason that it’s, celiac disease is the gluten issue. And it’s increasing so much, and I think there could be quite a few different reasons. You know one is that people finally understand what the problem is. Before they were just, they were a little bit bitchy. You know and they just complained a lot. And now we understand that oh there’s something that’s really giving them a hard time and making them feel lousy. So that could be one aspect.

 

Kinna:         I really just want to walk into Whole Foods and be like “where can I get a glass of gluten? Where, I need a full glass of gluten.”

 

Tony:         I need a shot of gluten. Those green shots. But you know some people say it’s because there’s so much more wheat in the products that we’re having and that could be a factor. I kind of think that it also has to do with the fact that so many women don’t breastfeed their kids, or for as long. And uh there’s a lot of theories that kind of feel like, I’m not blaming women for this, yeah that’s not what it is…

 

Kinna:         Oh, oh, oh. I was gonna say…

 

Tony:         No, I’m, I’ll turn it around, I’m gonna blame, no we’ll get back to.

 

Kinna:         Let’s put a baby on your boob.

 

Tony:         I’ll end up blaming the doctor that tells the woman “oh yeah just use this soy formula instead. It’s no big deal. It’s the same thing.” That’s what, so that’s what doctors are telling these women. And that’s why they’re misguided. But you know there’s a lot of information out there that indicates that the, the breast milk is so important for developing the gut flora and all that immune system as well as a lot of things the body needs to develop digestion. So if a baby’s not being breast fed long enough and allowing those things to develop. Then do you want to talk about how you know digestion could just end up worse?

 

Will:         Yeah. Well one thing that you can see is like when people have weak digestion to begin with they can’t get a lot of nutrition from their food that they’re eating. And they, then end up perpetuating, making the problems worse and worse. Like they don’t have the resources to run their metabolism and their blood pressure’s low they’re not gonna have the resources to have powerful digestion and that’s gonna perpetuate the problem of not getting enough nutrition from their food and just lead to these long term, really chronic problems. So if you have like a lousy start when you’re a kid and you’re eating all this food that’s filled with crazy chemicals and depleted of nutrition cause the soils are depleted. And you know you had some like weird alternative, didn’t have breast milk and had some weird formula it’s gonna be really hard for everything to be working right.

 

Tony:         Right.

 

Kinna:         Well if you’re like a woman and you’re totally depleted anyway so you have like low blood and you’re electrolyte deficient and all that, like isn’t breast feeding gonna make you even more of those things if you’ve got this like kid just sucking the life right out you, literally.

 

Tony:         I, I think it’s less than when the baby is actually in you and you’re like, you’re the gas station all the time. Because the body will turn off that ability you know that, that lactating function once you stop. And I think it takes a little bit and it kinda just turns itself off. But I don’t think that’s as depleting as when the baby’s inside you. And I certainly don’t feel that it’s enough of an issue to make that decision, make that part of the decision to stop breastfeeding. And you know today it’s so widely publicized that the formulas are just as good as breast milk, don’t worry about it, that to a new mother that loves their baby tremendously, but they’re told it’s doesn’t, it’s not gonna make a difference. So if your nipples are bleeding and it’s making you miserable, or it’s not working for you then it’s fine to stop and do this. But the reality is that the, the breast milk is like magic. It’s like the best stuff that there is. There’s a reason that guys like boobs so much. They remember that that’s where all that came from, that everything that, that built us up into being a functional human, that’s where it started out at as. So if you’re, if you have a newborn, you know do whatever you can to breastfeed. I mean it doesn’t have to be 16 or anything but do it for long enough to allow the kid to develop.

 

Kinna:         Yeah. I’ve seen some people breastfeeding their kid and their kids have teeth. I’m like no, let’s don’t. Come on. No.

 

Tony:         Right. So that, I’m not saying that. But there’s just, there’s a lot of information coming about that it’s pointing to the fact that there are situations that can come about if a person isn’t breastfed correctly or long enough. You have thoughts on that, Will?

 

Will:         It’s my favorite supplement to this day. It’s really nourishing.

 

Tony:         Yeah.

 

Will:         I know. I, I do think that…

 

Kinna:         You always date pregnant women.

 

Will:         Yeah, well.

 

Tony:         It is a thing now where a lot of people are, are drinking breast milk as an adult.

 

Kinna:         That’s disgusting. I’m sorry.

 

Tony:         No. Well they’re sick and there’s the nutrients that come in and there’s a lot of data showing how beneficial it can be.

 

Will:         I mean it makes a lot more sense than drinking cow milk.

 

Tony:         Yeah. It really does cause it’s a person.

 

Kinna:         Well but I was listening today about raw cow milk and that’s considered really good for you if it’s raw and whole, and if it’s a grass fed cow.

 

Tony:         It, it is. Right and if it’s a good cow. It could be. But it’s still, it’s not, you’re not a cow. You’re a person. And that’s why…

 

Kinna:         People call me that a lot though. That just started.

 

Tony:         They’re wrong, they’re mistaken.

 

Kinna:         Yeah.

 

Will:         And we, we’ve talked a little bit about that not on air but just in general with goats milk maybe being a better choice cause the size of the proteins are a lot more similar to the humans proteins.

 

Tony:         Sure.

 

Will:         So if you are drinking dairy you might want to go with goat milk instead.

 

Tony:         Yeah. And, and don’t think that we’re saying that if you’re sick you need to go find a pregnant woman and ask her for something to drink. That’s not what we’re saying at all. But if you understand that data is showing that it is helping very sick people improve their health. Then it magnifies the understanding of how important it is to that little baby. So that’s one possible situation that could be contributing to the increase in celiac. But I’m not saying that it is.

 

Kinna:         I had a teacher in college and she drank her own urine because her allergies were so bad. And she had a doctor tell her that’s what she should do. So every time she came to class I was always scared what was in her thermos.

 

Will:         I, I’ve actually heard really good things about that being potentially helpful.

 

Kinna:         Oh my gosh.

 

Tony:         Urine therapy. Yeah.

Will:         Yeah.

 

Tony:         I, I’m not saying do that but there, there is some, I’ve read some books about it that was just interesting to see that, that’s a whole different show. Yeah. So that’s, let’s, I find that there are crazy things out there that people find that work. But what we find is that if you just correct digestion so that your body can get what it needs and then balance your body so it can function correctly that you don’t need to drink pee or find a pregnant woman to give you milk. You could just be a normal human.

 

Kinna:         But I always wonder how these people like thought that in the first place. “Oh, hmm, I’m going to drink this pee and see what it does.”

 

Tony:         Yeah. Who’s the, who’s the first guy that did that?

 

Kinna:         Yeah. Alright, Amy, “have you ever heard that if someone is allergic to latex they should not eat bananas and avocados. Also allergic to soy and iodine. And soy is in everything!”

 

Tony:         I’ve never heard that. Have you ever heard that?

 

Kinna:         There are a lot of comments I could be making right now but I’m not gonna.

 

Will:         Although there, there are some really interesting things to look at when we look at soy and other omegas, so called essential fatty acids. We could look up the work of Ray Pete as well as this other really great chiropractor named Guy Shankar and they have some excellent articles that talk about how these omega 3’s and 6’s which every one is saying are super important and really essential are actually like go rancid in the body whether they’re like super like distilled. It doesn’t matter how pure it is when you eat it, it’s what our body does to it. And those, those like polyunsaturated fatty acids are actually really harmful. And that’s probably a super controversial thing to say that these essential fatty acids are really toxic for pretty much everybody but that’s what I got from it.

 

Kinna:         That’s why we’re here, controversy. Stir it up. Get those people talking.

Tony:         Well we do know for, we do know for sure that a lot of people that are taking fatty acids are already too catabolic and have no business taking those extra fatty acids at all. But you know when, when we look at Amy with soy, man that can, that’s a real problem for a lot of people, almost as common as gluten I bet. It’s just one of those things that a lot of people are sensitive to when digestion is not taking care of it.

 

Kinna:         I hear everybody is always eating soy, soy and tofu, tofu and soy.

 

Tony:         That was kind of a while ago. People are kinda getting away from that now.

 

Kinna:         Oh. Well where have I been? Need to get back up on my trends.

 

Tony:         Maybe you didn’t pay attention.

 

Will:         Like advertising soy free. But then also like with iodine thing again, that definition of a toxin, anything your body can’t overcome or utilize; and iodine is really important essential nutrient to have but if your pH’s are off you’re not gonna absorb it and it’s gonna do weird things in your body.

 

Tony:         Right.

 

Will:         So you can be sensitive to it even if you need it, you know? You just have to dial your chemistry so you can use it.

 

Tony:         Yeah.

 

Kinna:         Ross, “I get a cold sore anytime I eat tomatoes.” Don’t eat tomatoes, Ross.

 

Tony:         See, Kinna’s here to help people.

 

Kinna:          See I’m solving problems left and right today.

 

Tony:         Done. Next!

 

Will:         Next!

 

Kinna:         You’re done.

 

Tony:         No. But I, I will say that with Ross, that may not be a food allergy so to speak. It could be because tomatoes do have the ability, night shady kinda situation. But tomatoes will also pull calcium out of the tissues and hold it in the bloodstream in the same way that sugar or vitamin D can. Not as strong but it still can do it. So we, what show did we talk about cold sores in? I can’t even remember. I don’t think we really focused on it on one.

 

Kinna:         That was the cold sore show.

 

Tony:         No. It was colds. Flu’s and colds.

 

Will:         The common cold. Right. Yeah.

 

Tony:         Right. So listen, go, go to itunes and look for Kick It Naturally or we’re on Stitcher now too if you have Android stuff. But listen to the Common Cold and it’ll help you understand that when, that cold sores can flare up when you don’t have the right amount of calcium at the tissue level.

 

Kinna:         Cool. And I would also say to Ross that Rachel may not be the one for you.

 

Tony:         She may not.

 

Will:         Yeah.

 

Kinna:         Just so you know. Cherri from Fort Mills, South Carolina, “can you discuss chronic urticaria. Urticaria.” Ah! I practiced on it too!

 

Will:         Urticaria.

 

Kinna:         Darn it. Let me go back. “Can you discuss chronic urticaria? My son has this and we have been to every specialist and all they say is for him to take zyrtec. My son says this doesn’t help him and he has to wear t-shirts, sweatshirts to school because he’s embarrassed by the red splotches. He has a wide spread rash 24/7.

 

Tony:         And that’s, that’s horrible you know. You don’t want to be doing that.

 

Kinna:         Especially with kids these days. They’re mean.

 

Tony:         Right. So let’s cover this a little bit but I don’t view this as a food sensitivity. I, I, view it as probably something bigger than that. And I think Cherri should listen to our episode on acne and freaky skin issues. I think it, what it was called, or something like that. But you might want to look at what’s going on with your son with his stool. And maybe, I don’t know how old he is, did she say how old he is?

 

Kinna:         Just said school.

 

Tony:         Okay. So, but that’s something to look at because when the body is taking in food and like Will was saying if it’s not being digested it becomes a toxin to the body. So now the body needs to get rid of this. It becomes a problem the body has to deal with. So if a person’s constipated, they’re not pooping, or bile is not flowing so that toxins can’t be removed, now the body’s freaking out and it does anything it can to get the toxins out. Do you want to talk about how it can use the skin?

 

Will:         Yeah. The blood has to stay as pure as possible. So your body will shove those toxins elsewhere if it can’t eliminate it then the way it wants through the bile. Sometimes it will go into the fat cells so the toxicity can make you fat, or sometimes your body will excrete it through your skin cause that’s a really available filter organ. You know and that’s when we’ll get these weird like acne, and iches, and rashes and such.

 

Tony:         Right. So that is just the skin clogging up or being irritated by the body trying to remove all this stuff. And it happens a lot especially if someone can’t emulsify fats correctly and they’re still eating the foods they’re eating contain fats. Those really become toxic and cause a lot of skin issues. But another practitioner that I work with he had this kid with, sounds like almost the exact same situation. But the little girl I think she was six or seven and they, it was causing other issues too beyond just the skin issue. And the mom had to sleep next to this kid with an EpiPen and the doctor was like if, if, if the kid stops breathing you have to stab her with this EpiPen to keep her alive. And the mom was freaking out and this poor kid you know is dealing with all this.

 

Will:         Your mom might stab you in the middle of the night.

 

Kinna:         Yeah.

 

Tony:         Yeah, yeah. “Good night, mommy.” I mean that wire hangers chick is nothing compared to this. Like having to do this with her kid.

 

Will:         Right.

 

Tony:         And it, it turned out that the kid was not pooping at all. Like maybe once a week or something like that. And so we’re supposed to poop. That’s where the toxins go. So all these toxins were backing up in the kid um all, they were pushed out through the skin creating this rash and all these other issues. Almost getting the kid stabbed by the mom. And but, the, my friend ended up helping the kid be able to poop, fixed the constipation issues and it totally went away.

 

Kinna:         You know they should have like mandatory classes on this stuff in elementary school. Like teach you what good poop looks like.

 

Tony:         Right.

 

Kinna:         How often you’re supposed to. Teach you about imbalances. I mean they just need to be teaching this.

 

Tony:         Yeah. We see a lot of reviews on Amazon for the book that are like “how come high school kids don’t know this stuff?”

 

Kinna:         Or I would say start earlier. So these kids you know once they’re able to like know, you know understand some of this stuff like start teaching it so that we can start preventing things early on.

 

Tony:         Right. It’s a good idea.

 

Kinna:         I should be president.

 

Tony:         You got, you got like 17 good ideas in this show, Kinna. What’s up?

 

Kinna:         Gosh. Wow. I don’t know. Maybe my blood pressure’s good today. Amber from Claire, Michigan, “so I’ve noticed since eating public school lunches I get headaches and am lethargic the rest of the day. Would that be because it’s a non-food, allergy, or noise level of the 15 pre-schoolers in the room?”

 

Tony:         Yeah.

 

Kinna:         I’d say the 15 pre-schoolers and probably processed.

 

Tony:         Right.

 

Will:         I really like your voice for Amber. It was good.

 

Tony:         I know. I like how Amber has a different voice every time she has a question.

 

Kinna:         Yeah, yeah. Yeah.

 

Will:         We actually tweeted back and forth with Amber a bit this past week about her frustration with the public school lunches and stuff like that. And yeah it would be awesome to reform that. And some of the private charter schools and stuff do have healthy options which is rad.

 

Kinna:         And they’re working on legislature and stuff too to get better food in schools and things like that as well.

 

Will:         Yeah.

 

Kinna:         It takes a while.

 

Tony:         It’s slow, it’s slow, yeah. But they do have the idea. But yeah I mean I, I would say that it’s probably not an allergy it’s just that you knew that you Amber felt lousy before when she was eating bad food. And then she started eating well and improved. But now it, she was telling us on twitter that her boss is the principle of the school is forcing the teachers to eat school lunch to show the kids how to eat lunch.

 

Kinna:         Oh gosh.

 

Will:         So awful. Right.

 

Tony:         And I was like, well to fix the problem just tell your boss that there’s a documentary filmmaker that wants to interview him about how he’s forcing his teachers to eat bad food. And that should take care of the problem.

 

Kinna:         Yeah. I had a thought and then it disappeared.

 

Tony:         Oh, that’s not gonna be the last time on that one.

 

Kinna:         Damn. I don’t like that. Ashley from Cordova, Alabama; “peanut and other tree nut allergies are becoming more and more prevalent. Any thoughts on what that might be?”

 

Tony:         Do you, Will?

 

Will:         Well I mean I think we’ve covered already like the distinction between like super real peanut allergies versus like some of these other just digestive…

 

Tony:         Sensitivities…

 

Will:         Yeah, right. Where nuts in particular are very resistant to being digested. And a lot of times we can help fix that if you soak you nuts before like…

 

Kinna:         This is so hard…

 

Will:         It is so, I, I knew that, I saw that coming.

 

Kinna:         I’m just biting my…

 

Will:         I saw it. But yeah putting your nuts in water over night in the fridge can help fool the nuts into sprouting so that they break down some of these digestive enzyme inhibitors.

 

Kinna:         Will, I have a tub you can soak your nuts in.

 

Will:         Really? Thank you. That’ll, that’ll be very helpful.

 

Kinna:         I’m a good friend.

 

Tony:         And but don’t view that as the same thing. If you have a peanut allergy don’t um it, it’s just a much more serious situation where the, the solution for a peanut allergy where if you eat them that you die is just you don’t eat those.

 

Will:         Yeah.

 

Tony:         Yeah. And I think that’s, I mean you’re not missing that much. It’s, there’s other stuff.

 

Kinna:         Nuts are really good.

 

Tony:         But there’s other things that are delicious that are better than dying.

 

Kinna:         Yeah. I guess so.

 

Will:         Right.

 

Kinna:         I remembered what I was gonna say. Y’all remember sloppy joe’s at school?

 

Will:         I loved those.

 

Kinna:         At school we would have sloppy joe’s and I was the fat kid and I’d always like trade another sloppy joe for like my fruit or something.

 

Will:         I remember I had this one, I got a free chocolate shake because I worked behind the counter. And I couldn’t finish it because I ran out of time to like, cause I was you know serving everybody. I took it home, refroze it, or put in my fridge and I drank it that night and I threw up. And then it said like on the shake container I read it later I was like, says “do not refreeze.” I’m like what kind of like milkshake can not tolerate being cold twice. Like what chemically happens?

 

Kinna:         But did you keep this in your locker or something all day and then freeze it again?

 

Will:         I think I kept it in the school fridge, came back later so it couldn’t survive like the trip home.

 

Kinna:         Awe. You thought about it all day too.

 

Will:         But just what would, what’s in that to make it like…

 

Tony:         I don’t have a turbo answer for that.

 

Will:         Yeah. It’s crazy.

 

Tony:         You know what else that we totally missed on though is enzymes. And a lot of people’s food sensitivities especially like you know lactose intolerant people, sometimes the issue or at least a contributing factor is that the person is missing the enzyme needed to break down that type of food. So if they’re missing lactase and they’re eating cheese they could have a hard time with that.

 

Will:         Yeah. And that brings up another little quick tidbit about a lot of times we talked about the health of the flora being important. And there’s all sorts of probiotics supplements out there. And we might just want to briefly mention there’s a difference between the kind of bacteria that should be in the gut and the kind that shouldn’t. And there’s this weird distinction you can google if you want to look it up between left spin and right spin lactic acid. And the right kind of lactic acid is the kind that you want in your body is the kind that like your muscles produce when you work out. And there’s certain bacterial strains that produce that kind of lactic acid like L. Salivarius is like a good one. But a lot of the times many of the probiotic supplements that people are taking are creating the wrong kind of lactic acid which can make problems worse.

 

Tony:         Right. For some people especially if some imbalances occur.

 

Will:         Yeah, yeah.

 

Tony:         But sometimes when using enzyme supplements that a person can do okay on dairy or, or whatever enzyme that they’re missing. So that is something that people can try. So let’s look at, at what we learned. I think we might have learned some stuff. Most of the stuff we learned today was from Kinna.

Will:         Yeah.

 

Tony:         Yeah, she was cranking them out.

 

Will:         I don’t even know anything actually. I just fake it.

 

Tony:         But I think the first thing…

 

Kinna:         Aw, you’re pretty.

 

Tony:         …to look at if, if you feel like you have a food sensitivity is, is look at your digestion and, and see are there issues going on? One interesting fact that if you look up like celiac disease and stuff like that or some of these other food allergies a lot of these symptoms that they list are abdominal pain, bloating, gas, diarrhea, constipation, nausea and fatigue. That’s all the stuff that we see happen when somebody’s digestion isn’t working correctly.

 

Kinna:         That just sounds like a regular old Saturday night for me.

 

Tony:         So it kinda makes sense that with what we’re saying that if the symptoms that come along with celiac disease or other food sensitivities are the same symptoms that we see when someone’s digestion isn’t working right.

 

Will:         Yeah.

 

Tony:         Then you kind of see okay, it makes some sense.

 

Will:         Yeah. Don’t let the disease diagnosis stop your thinking.

 

Tony:         Right, right. I think that’s important. So look at digestion, see if there are things that you can do to improve your digestion. And then though you may need to stay away from the food that was bothering you for a while, know that you can eventually try to put it back in and see if you still have a problem with it. Cause once digestion is working you should be able to do a little bit better.

 

Kinna:         And if you’ve been listening to any of these podcasts then you’re starting to see that there’s like a pattern. It’s all about digestion.

Tony:         A lot of things are straight out digestion.

 

Kinna:         Everything is like digestion. So just fix that and the, the, the Earth will open up for you and the skies in the heaven.

 

Tony:         You’ll get a high paying job. All the stuff.

 

Kinna:         Exactly.

 

Tony:         Yeah. Chicks will flock to you.

 

Kinna:         Everything. You’ll have a crown of gold for you in heaven.

 

Tony:         So it, it is a big deal. And especially with this topic it’s like the main thing. So but you can learn how to do that on our free course on kickitinthenuts.com.

 

Kinna:         So if you want to learn more about how to look at your own chemistry you can read any of Tony’s books or take the free four week Digestion Course at kickitinthenuts.

 

Tony:         And where’s your new site, your new blog where people can find you?

 

Will:         Oh yeah. I’m putting up lots of fun info on mybodyofknowledge.net.

 

Kinna:         bodyofknowledge.

 

Will:         Mybodyofknowledge.

 

Kinna:         Your? Mybodyofknowledge.net.

 

Will:         Indeed.

 

Kinna:         Alright. Okay people until next time.

 

Tony: Let’s end the show without saying goodbye or anything. It just stops…