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How Your Gut Health Drives Leadership & Peak Performance With Dr. Sal · Unstoppable Success Podcast

• 0:22
  Jaclyn Strominger: Hello, everybody, and welcome to another amazing episode of the Unstoppable Success Podcast.
• 0:28
  Jaclyn Strominger: As you know, in this podcast we hear from amazing leaders and they share their tips, their insights, their strategies to have unstoppable success.
• 0:36
  Jaclyn Strominger: And today I have the absolute pleasure to welcome to the show somebody who is going to actually talk a little bit about something that we all talk about, which is our gut.
• 0:47
  Jaclyn Strominger: But let me introduce you to Dr.
• 0:49
  Jaclyn Strominger: Suleiman Berwani, otherwise known as Dr.
• 0:52
  Jaclyn Strominger: Sal.
• 0:53
  Jaclyn Strominger: He is a , board-certified pediatric gastroentermologist.
• 1:00
  Jaclyn Strominger: And he's the founder of Gut Rewired.
• 1:03
  Jaclyn Strominger: After watching children and families struggle with symptoms that are often dismissed or mismanaged, know all about that stuff.
• 1:10
  Jaclyn Strominger: He made it his mission to help people better understand the powerful connection between the gut, brain, and overall well-being.
• 1:19
  Jaclyn Strominger: And Dr.
• 1:20
  Jaclyn Strominger: Sal founded his first pediatric GI subspecialty clinic in Arkansas's children's hospital in Northeast Arkansas.
• 1:27
  Jaclyn Strominger: And today, through Gutwired, he translates complex science into practical education that people can use to become informed advocates for their own health.
• 1:37
  Jaclyn Strominger: Welcome to Unstoppable Success.
• 1:40
  Jaclyn Strominger: There's more things on here, but you know, you've got a great resume.
• 1:44
  Dr. Sal: Thank you so much for having me, Jaclyn It's a proud moment and I'm honored.
• 1:48
  Jaclyn Strominger: Oh, it's such a great to have you.
• 1:50
  Jaclyn Strominger: And and, you know, I'm just gonna start off.
• 1:52
  Jaclyn Strominger: One of the things that I always say about unstoppable success, and and is that you have to be healthy.
• 2:00
  Dr. Sal: Correct.
• 2:01
  Dr. Sal: Yes.
• 2:02
  Dr. Sal: That's that's a measure.
• 2:04
  Dr. Sal: That's a that's a strong metric of success, correct?
• 2:07
  Jaclyn Strominger: Right, yeah.
• 2:08
  Jaclyn Strominger: But we have to build because we can't do anything if we don't feel good, right?
• 2:11
  Jaclyn Strominger: So so tell me a little bit about because I I truly believe our gut is um is there's so much in involved, right?
• 2:20
  Jaclyn Strominger: It's you know, it's almost like it's really the brain in some ways.
• 2:25
  Dr. Sal: Correct.
• 2:25
  Dr. Sal: It's been we call it a second brain now.
• 2:28
  Jaclyn Strominger: Right.
• 2:28
  Jaclyn Strominger: So tell me, you know, first of all, like what was what I mean getting in interested in in you know, GI and all that stuff, but tell me like gut rewired, like what was that light bulb moment for you that said, oh my gosh, I have j I've got to do something to educate and and to get people knowing about their gut?
• 2:50
  Dr. Sal: Right.
• 2:50
  Dr. Sal: Excellent question, Jaclyn So the so gut is something that you know I was interested in, GI and gastroenterology, the procedure aspects of it, the endoscopic surgeries, they were all exciting parts.
• 3:04
  Dr. Sal: But just a few years ago, there is there was a lot of interest in the gut microbiome.
• 3:11
  Dr. Sal: See, so as soon as people discovered that there are 38 trillion cells, they are bacteria, viruses, and and these are 38 trillion microbes that are sitting inside your gut.
• 3:26
  Dr. Sal: And your own body cells are about 30 trillion.
• 3:29
  Dr. Sal: So there we are more bacteria than we are humans.
• 3:33
  Dr. Sal: So what are they doing?
• 3:34
  Dr. Sal: And as soon as we learn more and more about what they are doing, I became more and more fascinated that it is that the gut is actually controlling the whole body, and we have agency.
• 3:46
  Dr. Sal: We can actually take charge of and keep these bacteria healthy, and they in return do us a great fee, great, great favor by not only fixing our gut, but also helping our brain, helping our anxieties, our stresses, our depression, focus, performance, our energy, everything is dependent on how healthy your gut microbiome is.
• 4:15
  Dr. Sal: I suddenly felt that I landed on something so precious that I can now change people's lives by making them understand how to take care of your microbiome.
• 4:28
  Dr. Sal: If you take care of your gut microbiome, you are living a very healthy and long life.
• 4:34
  Dr. Sal: And that was like way beyond the gut.
• 4:37
  Dr. Sal: It is like gut was only a tunnel that led me to like mysterious, mysterious exits throughout the body.
• 4:45
  Dr. Sal: Your skin glow is connected to your microbiome.
• 4:48
  Dr. Sal: Your mitochondria, your actually mitochondria, the basic fundamental element in your cell for energy, it is all related to microbiome.
• 4:58
  Dr. Sal: Your heart health, your plaques in the arteries, your blood pressure, your blood glucose, and your anxiety and depression.
• 5:05
  Dr. Sal: I mean, you name it, everything is connected to how healthy your microbiome is.
• 5:10
  Dr. Sal: And we can rewire it, which means we can take care of it, we can change it in a way that works for us.
• 5:19
  Dr. Sal: So that led me to feel that I am onto not just the gut thing, I'm onto the whole body metrics that we can change if we understand this phenomenon.
• 5:32
  Jaclyn Strominger: Okay, so first of all, I just have to share with you right now, I had to take a note because I had this vision in my head.
• 5:38
  Jaclyn Strominger: It was you're talking about like all the all the cells and microbiomes that are in our gut and what they're doing, and I and and all the bacteria, and all I'm picturing in my head are like this fight happening, and there's like a children's, there's like some children's cartoon that's happening where them where the microbiomes are fighting or something.
• 5:59
  Jaclyn Strominger: So maybe there's a children's episode or something, you know, coming up.
• 6:04
  Dr. Sal: The thing is that these microbiome, they are actually they become weaker if we don't take care of them.
• 6:12
  Dr. Sal: And once these microbiomes become this gut bacteria mostly, if they become weak, then we start seeing irritable bowel syndrome.
• 6:21
  Dr. Sal: We see we start seeing inflammation, leaky gut, and then the even it affects our performance and the brain, because the gut is connected to the brain and it sends 80% of the messages gut sends to the brain and receives 20% back.
• 6:39
  Jaclyn Strominger: Wow.
• 6:40
  Dr. Sal: This is this is crazy because the the brain doesn't usually listen to anybody, but to gut 80% of the time, and it is through the main vagus nerve that it receives all this information.
• 6:53
  Dr. Sal: And so what is going on?
• 6:54
  Dr. Sal: Why does brain respect gut so much?
• 6:57
  Dr. Sal: It is because these microbiomes are actually sending signals all the time to improve your immunity, to fight against the infections, to fight your cancers, cancer cells, to replenish your body with all the nutrients that you are taking.
• 7:17
  Dr. Sal: And they create these molecules, compounds that are gold, that are like they go all around the body and heal.
• 7:26
  Dr. Sal: Like healing recovery compounds are sent out through these microbiomes.
• 7:32
  Dr. Sal: So these bacteria are not sitting idle, they are working in a factory, a continuous 24-7 work they do for you.
• 7:40
  Dr. Sal: But if they become weaker, the unhealthy bacteria will proliferate and you start getting inflammation.
• 7:48
  Dr. Sal: And you start seeing all the things in the chronic illnesses and your anxieties and your stresses and your afternoon slump and your you know difficulty memorizing things and your cognitive function deficits.
• 8:02
  Dr. Sal: You take care of these bacteria, they return the favor thousandfold.
• 8:08
  Jaclyn Strominger: Right.
• 8:09
  Jaclyn Strominger: So, you know, how so how do we take care of our gut?
• 8:13
  Dr. Sal: I mean, you hear that's what I was bringing you to.
• 8:16
  Jaclyn Strominger: Right, right.
• 8:16
  Jaclyn Strominger: No, I know, but because I'm because I part of me is also thinking, like, I mean, there's so many different things I could be thinking about.
• 8:22
  Jaclyn Strominger: But you know, obviously there's food, but you see, you know, probiotics being sold.
• 8:27
  Jaclyn Strominger: Which do you take probiotics?
• 8:28
  Jaclyn Strominger: Which is the right one?
• 8:30
  Jaclyn Strominger: What or what is the best one?
• 8:31
  Jaclyn Strominger: How do you know?
• 8:32
  Jaclyn Strominger: And part of me is thinking, you know, where's the where's my almost like at-home test that tech that tests my gut to tell me what I what I need?
• 8:46
  Dr. Sal: Okay.
• 8:46
  Dr. Sal: Both very, very good questions.
• 8:49
  Dr. Sal: So the way I have come up with a seven-pillar plan, and I also do coaching on school and and to these are the seven pillars that actually make your microbiome strong.
• 9:02
  Dr. Sal: Again, the prebiotic, the probiotics, we are all recommending take it from the food.
• 9:10
  Dr. Sal: If you're eating the right kind of nutrients, you don't need commercial probiotics.
• 9:15
  Dr. Sal: Unless you have irritable bowel syndrome or something you already are struggling with, then you need a few weeks of probiotics, something that will replenish you, but you have to get back on the right food.
• 9:28
  Dr. Sal: The right food is the fermented food, the yogurt, you know, the kimchi, the kefir, the homemade pickle without vinegar, the sourdough bread.
• 9:38
  Dr. Sal: These are the fermented food.
• 9:40
  Dr. Sal: And these are your probiotics.
• 9:42
  Dr. Sal: These are real probiotics from home in your kitchen that you don't need to run to the shelves for.
• 9:50
  Dr. Sal: The second thing is the prebiotic.
• 9:52
  Dr. Sal: Prebiotic is all the fiber that your bacteria is asking for.
• 9:56
  Dr. Sal: You and I don't have capability to digest our own fiber, but these gut bacteria feed on them and create compounds that are called healing, recovering molecules that do all the things for us.
• 10:12
  Dr. Sal: So that is the first thing.
• 10:14
  Dr. Sal: The second, to your next question, what what else can we do besides it?
• 10:19
  Dr. Sal: So food is one.
• 10:20
  Dr. Sal: The other pillars are you're avoiding certain elements, all that your body doesn't need.
• 10:27
  Dr. Sal: For example, uh emulsifiers in all the commercial products, the food that's out there, the sorbitol, the sugar, alcohols of all kinds.
• 10:37
  Dr. Sal: You need to avoid those things.
• 10:39
  Dr. Sal: And then the oils, the commercial oil products, all the seed oils, anything that's cooked in it, it's not good for you, which which 95% of the junk snacks that we have around us all the time.
• 10:55
  Dr. Sal: So you have to be very careful.
• 10:56
  Dr. Sal: A for avoiding, b for breathing.
• 10:59
  Dr. Sal: I have A to G.
• 11:00
  Dr. Sal: Okay, so B is breathing.
• 11:02
  Dr. Sal: Diaphragmatic deep breathing is what sh switches your insights from sympathetic nerve to parasympathetic.
• 11:12
  Dr. Sal: Sympathetic is what we are always in during work, fight, fright, flight, you know, all kinds of stresses.
• 11:18
  Dr. Sal: Yeah, but this deep breathing of the diaphragmatic, the belly breathing, will switch you from fight and flight to rest and recover and digest mode.
• 11:29
  Dr. Sal: So you digest food better if you take some deep breaths, these belly breaths before.
• 11:34
  Dr. Sal: C is for counting.
• 11:36
  Dr. Sal: Count more than 30 different plants should be in your diet every week.
• 11:41
  Dr. Sal: And count, and C is also for color.
• 11:44
  Dr. Sal: Colorful rainbow colors, the colors give you antioxidants, fighting inflammation properties.
• 11:51
  Dr. Sal: D is for drink plenty of water, E is for early sleep, and F is for fasting, 12 to 14 hours, and G is the go go go, which means movement.
• 12:04
  Dr. Sal: Particularly after every meal, if you walk 10 minutes, leisure walk, you are at very, very low risk for diabetes because your sugar spikes are not there anymore.
• 12:17
  Dr. Sal: Immediately after eating, 10 minutes of walk, that takes care of your diabetes part.
• 12:23
  Dr. Sal: And that takes and the fasting and all these elements, the seven pillars that I mentioned.
• 12:28
  Dr. Sal: I train people in them.
• 12:29
  Dr. Sal: We go over each and every element.
• 12:31
  Dr. Sal: And if you consistently do this, you are rewiring your life through the gut.
• 12:39
  Jaclyn Strominger: Well, I absolutely I love it.
• 12:41
  Jaclyn Strominger: So tell me a little bit about I mean, what you the couple things you just said that that you know, you know, make me think, you know, food and and you know, the colorful food.
• 12:54
  Jaclyn Strominger: And we talked about the sorb sorbitol.
• 12:57
  Jaclyn Strominger: So, you know, I'm not I've never been a fan of like those sweeteners, and you talked about seed oil.
• 13:02
  Jaclyn Strominger: So, you know, so better oil, obviously making sure things are with olive oil, or I'm assuming, or because that's all we olive oil is for garnishings, you cannot cook in it because it loses its benefits.
• 13:17
  Dr. Sal: But cooking for cooking purposes, we recommend coconut oil only.
• 13:21
  Dr. Sal: Okay.
• 13:22
  Dr. Sal: Every other seed oil has been processed in a way that deep fry cannot happen in them without creating carcinogenic and other toxins.
• 13:34
  Jaclyn Strominger: Right.
• 13:34
  Dr. Sal: So that is the reason you name it the palm oil, you know, the palm oil or safflower oil, sunflower oil, any kind of corn oil, nothing is safe the way they are processed now.
• 13:47
  Dr. Sal: So if you want deep fry, you want higher temperature, coconut oil is the best for you.
• 13:54
  Jaclyn Strominger: But if but if we're not deep frying, because I don't, I personally, I personally I go with coconut oil.
• 13:59
  Dr. Sal: Coconut oil, interesting.
• 14:00
  Dr. Sal: Yes.
• 14:01
  Jaclyn Strominger: And what about what about avocado oil?
• 14:03
  Dr. Sal: Avocado is also good, but it's commercially less available.
• 14:07
  Jaclyn Strominger: Yes, right.
• 14:09
  Dr. Sal: Coconut oil is easily available for everyone.
• 14:12
  Dr. Sal: So but yes, you have to be particularly careful about those things.
• 14:17
  Dr. Sal: The emulsifiers is is something that makes the smooth texture of the ice cream, that prevents oil and water from separating and giving that smooth flavor to whatever we eat.
• 14:29
  Dr. Sal: Carboxymethyl cellulose, it will say, it'll say strange compounds, lecetins, the gums, the you know, uh uh polysorbid AT and all those numbers and chemicals that you see throw that product away.
• 14:43
  Dr. Sal: That is not for human consumption.
• 14:45
  Dr. Sal: So you have to be very careful what you're eating.
• 14:48
  Dr. Sal: So because you those emulsifiers, they give you hyper palatability, which means you love it so much that you cannot stop.
• 14:59
  Dr. Sal: It bypasses your satisfaction center, the satiety center.
• 15:03
  Dr. Sal: So you're going to eat more and more of those and create more.
• 15:07
  Dr. Sal: Same with sorbitols, sugar alcohols, sucralose, all those things are telling the brain that sugar has come, but sugar hasn't come.
• 15:16
  Dr. Sal: So brain gets teased and it wants real sugar more.
• 15:22
  Dr. Sal: So your cravings.
• 15:23
  Dr. Sal: Your cravings go up.
• 15:25
  Dr. Sal: So all these commercial food and snackings are designed to sell more to make you sick.
• 15:34
  Jaclyn Strominger: It's it's so backwards in my brain, right?
• 15:38
  Jaclyn Strominger: In the sense of the part of selling more to make you sick, right?
• 15:43
  Jaclyn Strominger: It's you know, it's like do these things and you'll feel like not great.
• 15:49
  Jaclyn Strominger: I was gonna use a different word, you know, but you're not gonna feel good.
• 15:54
  Jaclyn Strominger: And it's a vicious cycle.
• 15:56
  Jaclyn Strominger: So I I'm I'm curious too, because obviously you're a physician.
• 16:00
  Jaclyn Strominger: So in my head, you know, like how do we get people to how do we get people to cook more?
• 16:06
  Jaclyn Strominger: But then as a physician, and I guess this is a probably a little bit of the loaded question, you know, you deal with the same thing on the pharmaceutical side.
• 16:17
  Jaclyn Strominger: You know, it's almost like this circle, right?
• 16:19
  Jaclyn Strominger: They have us, you know, eating really bad food.
• 16:22
  Jaclyn Strominger: You, you know, they want us, we we've stopped cooking per se.
• 16:27
  Jaclyn Strominger: A lot of people have stopped cooking, or if they do cook, they're not picking the right things because they're using, they're they're maybe mixing fresh meat with something processed.
• 16:37
  Jaclyn Strominger: So there's a ixne there, you know, but then so we don't feel good, then we go to the doctor, we get prescribed something versus trying to fix it holistically, you know, and then the pharmaceutical companies, and then unfortunately, doctors, you know, I mean, my husband's a physical physician, you know, you're dealing with the insurance companies, and that's a whole other issue, but there's like this vicious cycle.
• 17:02
  Jaclyn Strominger: So, how do you as a physician, like I guess, battle the prescription versus the natural?
• 17:12
  Dr. Sal: Right.
• 17:12
  Dr. Sal: So there, to me, I have had no difficulty in managing myself as a healer because I feel that healing comes first.
• 17:22
  Dr. Sal: I am, for the most part, taking people off of their prescriptions for the most part.
• 17:27
  Dr. Sal: I'm the one writing prescription to people to go and find for my next visit in six weeks, six new plants that you find in the grocery stores.
• 17:37
  Dr. Sal: And kids go around with you.
• 17:39
  Dr. Sal: So they pick up their favorite things, the new greens, the new kind of colors, what colorful food.
• 17:45
  Dr. Sal: These are the kind of prescriptions I write.
• 17:48
  Dr. Sal: Go to the grocery store, go to the whole food, and find me these seven items.
• 17:53
  Dr. Sal: And then they come back happy and their family is involved, and they say, We tried this thing.
• 17:59
  Dr. Sal: Yesterday, a mother told me that uh no, actually, the son who was 12 and and really know how knows how to speak.
• 18:07
  Dr. Sal: So he said that we are on to we are on to scallions, and I'm being killed by scallions by my mom this week.
• 18:15
  Dr. Sal: But so they they they they they're like counting, literally, and it's not difficult.
• 18:21
  Dr. Sal: Herbs, spices, if you're just using onion, ginger, garlic, cilantro, turmeric, pepper, six, and mint, cumin, you have seven or eight plants taken care of already out of 30.
• 18:36
  Dr. Sal: 30 plants per week is not difficult.
• 18:40
  Dr. Sal: And colorful, colorful things are all around us.
• 18:42
  Dr. Sal: So the more colors, the more antioxidants.
• 18:46
  Dr. Sal: So to me, it is not an issue.
• 18:48
  Dr. Sal: I take people off of medications, I have no influence.
• 18:52
  Dr. Sal: The reason why I became very fast popular in Instagram is that I claimed in the very beginning, I have not a single company supporting me.
• 19:01
  Dr. Sal: I have no pharmaceutical backing, I have no industry backing.
• 19:06
  Dr. Sal: I speak through the evidence.
• 19:09
  Dr. Sal: Everything that I talk about is evidence.
• 19:12
  Dr. Sal: And I'm telling people, unless you go back to kitchen, there is no way out.
• 19:18
  Jaclyn Strominger: So I'm gonna kind of want to bring this into because what you just said, go back to the kitchen, right?
• 19:23
  Jaclyn Strominger: There's no way out.
• 19:24
  Jaclyn Strominger: That's that's a basic fundamental lesson or teaching that we need to bring people back to.
• 19:33
  Jaclyn Strominger: You know, and I almost say like whether it's leadership, ourselves, if we go and do the basics, basics, we can be healthier, we can be happier, we can live longer.
• 19:47
  Jaclyn Strominger: You know, I think about my my grandfather was passed away just shy of 101.
• 19:56
  Jaclyn Strominger: And I swear if you know, he unfortunately he fell while he was walking and he ended up catching pneumonia.
• 20:03
  Jaclyn Strominger: They had he couldn't get up or whatever.
• 20:04
  Jaclyn Strominger: Anyway, but I I swear if he hadn't done taken that fall, he'd still be with us today.
• 20:09
  Jaclyn Strominger: Right.
• 20:10
  Jaclyn Strominger: Um, you know, he'd be living to 130 or something because he would just, you know, active, like always was using his brain.
• 20:17
  Jaclyn Strominger: But but but uh what what was interesting is they, you know, yes, we would go out for dinner with them.
• 20:23
  Jaclyn Strominger: There would be times you'd go to a restaurant, but we all cooked.
• 20:28
  Dr. Sal: Yes.
• 20:28
  Dr. Sal: See, that is the key that is missing now because when you're driving around, people eat all the kids that are getting, I'm seeing fatty liver diseases in kids, 13-year-olds, 14-year-olds.
• 20:41
  Dr. Sal: And because their diet is what?
• 20:43
  Dr. Sal: They have no microbiome alive left, I think.
• 20:46
  Dr. Sal: 50% of their microbiome is dead because they're eating only beige color food, and which is all junk, like chicken nuggets, fries, pasta, and pizza.
• 20:59
  Dr. Sal: This is their food.
• 21:01
  Dr. Sal: And I am and I'm like, I sit and chat.
• 21:06
  Dr. Sal: I re- I and I must honestly tell you something that we talked about insurance, we talked about all this.
• 21:12
  Dr. Sal: I have been taking salary cuts for the last 10 years because I sit and chat with the family, and I don't bill for that.
• 21:20
  Dr. Sal: Because this is my this is my service to the humanity.
• 21:24
  Dr. Sal: I want fundamental change in people, and that is the reason why I don't care if they cut my salary down, because I'm not gonna see 100 more patients if I can make a difference in 10 patients' lives.
• 21:37
  Dr. Sal: So that is me.
• 21:40
  Dr. Sal: I'm old fashioned maybe, but this is the key that unless we change the family from grounds up, things are not gonna change.
• 21:51
  Dr. Sal: They're drive through and everybody eats the same kind of food.
• 21:54
  Dr. Sal: And I talk about fiber, and they say, Oh, yes, we he takes fruits and vegetables.
• 21:59
  Dr. Sal: Eating more vegetables of the same kind is not healthy either.
• 22:04
  Dr. Sal: What makes the microbiome powerful is the variety.
• 22:10
  Dr. Sal: So you if you're eating apple and banana and tomato and cucumber, four things, a ton of it every day, it's not gonna help you much.
• 22:21
  Dr. Sal: But if you are taking a variety of it, the colors, greens, the the scallions, the you know, the avocado, and you are like, you know, in in exploring berries of different colors, peppers of different colors, that is what your microbiome then gets engaged in.
• 22:42
  Dr. Sal: Because the microbiome feeds on different different kinds of food that it needs.
• 22:46
  Dr. Sal: The variety, the diversity of the elements, 13 different, 30 different plants we talk about.
• 22:53
  Dr. Sal: That's what variety makes the microbiome powerful.
• 22:57
  Dr. Sal: And that's the unstoppable success.
• 23:00
  Jaclyn Strominger: Right.
• 23:00
  Dr. Sal: You know, and and and in your health.
• 23:03
  Jaclyn Strominger: Well, that's and we say variety is a spice of life.
• 23:06
  Jaclyn Strominger: Right?
• 23:06
  Jaclyn Strominger: Variety is a spice.
• 23:08
  Jaclyn Strominger: And and I and I'm you know, thinking about this, and you know, because I'm I'm thinking about it from the standpoint of you know, like the leadership of of where we are, whether you're if you're running a company or you're you've you're each and every one of us is the CEO of our of ourselves, we have to be able to take care of ourselves and and know that we have to, you know, I I always say garbage in, garbage out.
• 23:34
  Jaclyn Strominger: So what we're putting in is going to dictate what comes out of us, whether we're you know, healthy, not healthy, you know, your hair, your skin.
• 23:45
  Jaclyn Strominger: So, you know, you're doing a great job.
• 23:49
  Jaclyn Strominger: How do we, and obviously excited that all of our listeners get to hear this, but how do we, you know, get more people to pick up the fruits and vegetables, as we say, shop the outside of the aisles.
• 24:05
  Jaclyn Strominger: You know, people will say, Oh, you know, you you mentioned, you know, Whole Foods, or it doesn't have to be Whole Foods, it could be your farmer's market, it could be Yes, yes, of course.
• 24:16
  Dr. Sal: You know, lots of different things.
• 24:17
  Dr. Sal: You know, like just just the the the things that you have.
• 24:21
  Dr. Sal: If you're taking bell pepper every day, green one, why can't you try?
• 24:25
  Dr. Sal: They're all colors there, right?
• 24:27
  Dr. Sal: Bell peppers.
• 24:28
  Dr. Sal: You have orange, you have red, and each one has a separate different chemical, which is powerful antioxidant.
• 24:35
  Dr. Sal: And so so the thing is, the important thing is to actually also remember that the major part of prebiotic that your gut bacteria needs, we are ignoring them.
• 24:47
  Dr. Sal: That's nuts and seeds, and that's the the the the fiber in the beans, the black beans, the lentils, the chickpeas, which is not in the diet here.
• 25:00
  Dr. Sal: And they are the powerful food for the microbiome.
• 25:07
  Jaclyn Strominger: That's like very Mediterranean diet, right?
• 25:10
  Dr. Sal: I mean, but but if we don't get onto those, just the fruits and veggies are not gonna cut it.
• 25:17
  Dr. Sal: You have to have nuts and seeds, the lentils of different kinds, the the chickpeas.
• 25:25
  Dr. Sal: You know, people so there's a study I've quoted many times before that you know, a handful of edible nuts and edible nuts and seeds, handful every single day, reduces your cardiovascular risks of heart disease and stuff by 17%.
• 25:44
  Dr. Sal: Same for the colon cancer risks.
• 25:47
  Dr. Sal: If it reduces that, why only 11% of Americans take a handful of nuts and seeds?
• 25:54
  Jaclyn Strominger: And I just want to say they shouldn't be nuts and seeds that are covered with salt and sugar.
• 25:59
  Dr. Sal: Absolutely.
• 26:00
  Dr. Sal: But yes, because I'm just thinking about there's like all those.
• 26:08
  Jaclyn Strominger: Right.
• 26:09
  Jaclyn Strominger: Right.
• 26:10
  Dr. Sal: You don't want that, you want raw stuff.
• 26:11
  Dr. Sal: Yeah, the raw, right.
• 26:13
  Jaclyn Strominger: You know, I think but again, you know, Dr.
• 26:15
  Jaclyn Strominger: Sal like, I mean, this is like the thing that I don't think, you know, nuts and seeds, I think, got a bad rap, right?
• 26:21
  Jaclyn Strominger: Everyone said, Oh my god, you can't eat all those nuts.
• 26:24
  Jaclyn Strominger: They're so hot, they're they're so high in calorie, they're gonna make you fat.
• 26:27
  Dr. Sal: No, that's but it's not true.
• 26:29
  Jaclyn Strominger: It's not true.
• 26:30
  Dr. Sal: It's the other stuff that actually makes you know makes the the roasted ones, the sugar and the salt, along with that.
• 26:37
  Dr. Sal: Yes.
• 26:38
  Dr. Sal: But but it's handful.
• 26:40
  Dr. Sal: It's it's like, you know, we're not talking the whole bag of of cashew nuts you're gonna fill with.
• 26:45
  Jaclyn Strominger: Yes, of course that's it's a quarter cup, it's like a handful, it's like a quarter cup.
• 26:50
  Dr. Sal: That's that's important to know.
• 26:52
  Dr. Sal: But then again, the people can make their own pro and prebiotic combos for snacking.
• 26:58
  Dr. Sal: So if you don't prepare snacking in the morning, you're gonna eat everything outside.
• 27:03
  Dr. Sal: So why don't you take a little bit of three dates and a and a half a cup of yogurt?
• 27:08
  Dr. Sal: There is your pre and probiotic combination for your microbiome.
• 27:12
  Dr. Sal: Three dates and half a cup of yogurt.
• 27:15
  Dr. Sal: You tell me you cannot do it every day.
• 27:17
  Dr. Sal: You know, but same way you can have figs in some nuts, you can have banana with the nuts and a little bit of buttermilk.
• 27:27
  unknown: Right.
• 27:27
  Dr. Sal: Or kefir, half a cup.
• 27:29
  Dr. Sal: If you cannot do these things, then there's something you can.
• 27:33
  Dr. Sal: I mean, people tell me that I mean, uh if I say that I'm going to the gym one hour, two hours every day, but I am telling, I'm making an excuse.
• 27:44
  Dr. Sal: I don't have 30 minutes for groceries, and I don't have 30 minutes in the kitchen, which can actually change my life completely.
• 27:52
  Dr. Sal: But I don't have time for that, but I'm going to the gym.
• 27:56
  Dr. Sal: And then I'll take a protein bar, which is also mixed with emulsifier.
• 28:01
  Dr. Sal: So how I mean, I mean, discrepancy.
• 28:07
  Dr. Sal: We have like, how do how do we bring people that awareness?
• 28:11
  Dr. Sal: So that is what I'm doing.
• 28:13
  Jaclyn Strominger: That's what I love it.
• 28:15
  Jaclyn Strominger: Right.
• 28:17
  Jaclyn Strominger: No, and I but that's why I love it.
• 28:18
  Jaclyn Strominger: And I wanted to have you because I I because I know that that in order for you to have and anybody, so listeners really take note, like look at your diet.
• 28:29
  Jaclyn Strominger: How are you performing?
• 28:30
  Jaclyn Strominger: If you do have that slump, why why are you having that slump?
• 28:35
  Jaclyn Strominger: Or you know what's happening?
• 28:37
  Jaclyn Strominger: You know, if you know, there's so many things that happen.
• 28:41
  Jaclyn Strominger: So really take a look at what you're doing.
• 28:43
  Jaclyn Strominger: And it's it's you cannot lead other people if you don't feel great, if you're, you know, there's memory issues, you know, we there is such a high, you know, strong rate of cancers, younger, like younger people, 45, 40, you know, getting colon cancer and prostate cancer, and all I mean, all of these things feed off of our body.
• 29:12
  Jaclyn Strominger: So, you know, to in order to reverse the statistic, right, right, start taking care of yourself and you know, use the fast food as a treat if you must.
• 29:29
  Dr. Sal: I I personally wouldn't, but but it is, it's taking the occasional thing as an occasional thing.
• 29:34
  Dr. Sal: You're outside, you're traveling sometimes, but still you can make make good choices out of them too.
• 29:40
  Dr. Sal: So, yes, that is that is the key.
• 29:43
  Dr. Sal: And and yes, I tell the CEOs when I need them, I say that you know, would you work on a sub-optimized data?
• 29:51
  Dr. Sal: Right?
• 29:52
  Dr. Sal: You want 100% efficiency from your machines, but you yourself are feeding on substances that reduce optimization of your own health.
• 30:03
  Dr. Sal: So you're working on a corrupted data as a CEO, you're making decisions, making judgments, and you are half asleep.
• 30:12
  Dr. Sal: Right, right, yeah.
• 30:14
  Dr. Sal: Or you're not resting enough, or you are on some sort of dopamine because of the emulsified cookies or crackers that you're taking instead of the healthy snacks you have.
• 30:27
  Dr. Sal: So it's like your biological optimization, you're leaving at 80% of capacity in the afternoon, everybody's sleeping because of what they ate at 12.
• 30:39
  Dr. Sal: So if you are not taking care of your own microbiome, what kind of leader are you going to be?
• 30:47
  Dr. Sal: How sustainable are you going to be?
• 30:49
  Dr. Sal: Right?
• 30:51
  Dr. Sal: So this is a message for the boardroom.
• 30:54
  Dr. Sal: This is the message for employees.
• 30:55
  Dr. Sal: 65% on one data collected, 65% of employees claim that they have some GI issues at some point in a month, in the past month.
• 31:08
  Dr. Sal: That's corrupted data, right?
• 31:10
  Dr. Sal: You have employees which are not fully functional, and you are wanting everything from AI 100%, but your biological power is working on 80% capacity.
• 31:22
  Dr. Sal: Right.
• 31:23
  Dr. Sal: So we need to change that.
• 31:24
  Dr. Sal: That's your hidden tax.
• 31:26
  Dr. Sal: That's your bottom line.
• 31:27
  Dr. Sal: Right.
• 31:27
  Dr. Sal: That's one thing you at least worry about your bottom line.
• 31:31
  Jaclyn Strominger: Right.
• 31:32
  Jaclyn Strominger: Worry about your bottom and your bottom line at the same time because it's really gonna matter.
• 31:36
  Jaclyn Strominger: Brilliant.
• 31:38
  Jaclyn Strominger: Your bottom matters to your bottom line.
• 31:41
  Dr. Sal: Yes.
• 31:41
  Dr. Sal: So my book, my the ebook that just came out is like that.
• 31:48
  Dr. Sal: I'm bringing it out is get your poop together.
• 31:51
  Dr. Sal: So all right.
• 31:54
  Jaclyn Strominger: So I'm gonna make sure that we put that that book.
• 31:57
  Jaclyn Strominger: You make sure you give me that link so we can put the link in the show notes.
• 31:59
  Jaclyn Strominger: Dr.
• 32:00
  Jaclyn Strominger: Sal, I could talk to you about this for so long for hours and hours and hours because I think it's so important.
• 32:04
  Jaclyn Strominger: And I just listeners, I want you, I want to share something with you.
• 32:08
  Jaclyn Strominger: So, you know, you have kids out there.
• 32:11
  Jaclyn Strominger: You whether and if you if you're going to have kids yet someday, whatever, or maybe you don't, but really think about what you are doing that is going to influence your kids.
• 32:26
  Jaclyn Strominger: And I, and the reason why I say this, so not that I'm gonna pat myself on the back, but I'm gonna pat myself on the back here, is that you know, I have two kids, and both of them, you know, yes, occasionally I I do get the Uber Eats and all that stuff, you know, don't get me wrong.
• 32:40
  Jaclyn Strominger: But my daughter's at a university and she cooks for herself.
• 32:44
  Jaclyn Strominger: She makes all she she got out of the dorm because she's like the food at the campuses stinks.
• 32:49
  Jaclyn Strominger: So universities, if you're listening, get better food, get better food for your students.
• 32:54
  Jaclyn Strominger: And then, you know, my son just went off to university.
• 32:57
  Jaclyn Strominger: We haven't really necessarily talked about the food yet, but when he was home, he we did a couple of things.
• 33:02
  Jaclyn Strominger: We he made his own protein brownies, you know, from scratch.
• 33:08
  Jaclyn Strominger: We're not we didn't buy a box, we made protein brownies from scratch, and then he proud mother, yeah.
• 33:16
  Jaclyn Strominger: And he made we made protein cookies.
• 33:19
  Jaclyn Strominger: He made, you know, take your tollhouse cookie recipe and we doctored it, yes, and added protein and and what and he actually did it on his own, and like in you know, little trial and error on something that tasted not so great.
• 33:33
  Jaclyn Strominger: But let me tell you, the cookies are amazing.
• 33:36
  Dr. Sal: But that's what my daughter does.
• 33:38
  Dr. Sal: Yeah, my younger one cooks everything.
• 33:40
  Dr. Sal: Yes.
• 33:40
  Jaclyn Strominger: Yeah, we we cook, we cook.
• 33:43
  Dr. Sal: See, this is where the the the the platform should move from the dying drawing room to the kitchen, you know, and and all the the the good things, the nuts, the stuff should be out in the open.
• 33:56
  Dr. Sal: And the packages should be hidden, difficult to find.
• 34:00
  Dr. Sal: Accessibility will get your kids, you know, what you're putting in front of them.
• 34:05
  Dr. Sal: When they open the fridge, they see yogurt first, right?
• 34:09
  Dr. Sal: That's a different thing.
• 34:12
  Jaclyn Strominger: Right.
• 34:12
  Dr. Sal: What did you make if you don't make it easy for them, cannot change the environment in which our children are growing, then we're not doing a good service to them.
• 34:23
  Jaclyn Strominger: Right.
• 34:23
  Jaclyn Strominger: Yeah, no, it's so it's so true.
• 34:25
  Jaclyn Strominger: You know, I always just think, you know, you know, what are the snacks that you bring with you when you're going out and about?
• 34:31
  Jaclyn Strominger: You can bring, you can take a few minutes, cut up some peppers, colorful peppers, cut up some carrots.
• 34:36
  Jaclyn Strominger: I mean, who doesn't love a snap pea?
• 34:39
  Jaclyn Strominger: I mean, I do, you know, and if you don't try them.
• 34:41
  Jaclyn Strominger: You know, it's it's you know, what do you, you know, what are you bringing with you when you're traveling on an airplane?
• 34:48
  Dr. Sal: You know, I mean that's a trap.
• 34:51
  Dr. Sal: Trap the trap.
• 34:52
  Dr. Sal: Yes.
• 34:53
  Jaclyn Strominger: I started, I usually either don't eat when I'm on an airplane at all, or I and I drink my I drink water, but I've just started I bringing cut carrots and cut peppers with me on the airplane.
• 35:06
  Jaclyn Strominger: You know, I'm like, why do I want to eat that stuff?
• 35:09
  Jaclyn Strominger: I want to eat something healthy.
• 35:10
  Jaclyn Strominger: I would sit in, I'd rather eat, you know, a massive bag of carrots or bring with me, you know, we bring nuts and raisins and things like that, you know, in our, you know, in my in a bag, you know, bring it with me.
• 35:25
  Jaclyn Strominger: I don't have to worry about, I don't have to eat a water bottle.
• 35:29
  Dr. Sal: Just put some chia and flax seeds in the morning.
• 35:32
  Jaclyn Strominger: Yeah.
• 35:32
  Dr. Sal: And that's it.
• 35:33
  Dr. Sal: You know, you're you'll be quite satisfied with water, that kind of water all day long.
• 35:39
  Jaclyn Strominger: You know, it's funny that you talk so you say that I've not done chia seeds and flax seed in my water, but maybe I will do that.
• 35:44
  Jaclyn Strominger: But we talk about, you know, we've talked a lot about, you know, the food, but you know, even the things that we're drinking.
• 35:52
  Jaclyn Strominger: So my brother-in-law, we were just visiting with him, and he said, you know, because of things that are going on, he just finally looked at the Gatorade that he was drinking.
• 36:00
  Jaclyn Strominger: And he said, I never realized I was like the yellow one is like gasoline or it's like oil or some bad thing that you're putting in.
• 36:06
  Jaclyn Strominger: And I said to him, I go, they're all bad.
• 36:08
  Jaclyn Strominger: I said, make your own electrolyte.
• 36:11
  Jaclyn Strominger: It's not a big deal.
• 36:13
  Jaclyn Strominger: I go, I go, I I go, I make it every morning.
• 36:17
  Jaclyn Strominger: Lemon lime squeezed into water with a literally a quarter teaspoon of Himalayan salt.
• 36:24
  Jaclyn Strominger: Yes, stick it in the in there, and I add a couple of drops of agave or honey.
• 36:30
  Dr. Sal: Of honey, honey.
• 36:31
  Dr. Sal: That's it.
• 36:32
  Dr. Sal: That's it.
• 36:32
  Jaclyn Strominger: I mean, shake it up and yeah.
• 36:35
  Dr. Sal: You didn't you didn't need me for today.
• 36:39
  Jaclyn Strominger: Yes, I did, because I could I I don't have the MD behind my name that's telling me about this.
• 36:44
  Dr. Sal: You do everything right.
• 36:45
  Jaclyn Strominger: I mean But anyway, I could talk to you first.
• 36:48
  Jaclyn Strominger: Dr.
• 36:49
  Jaclyn Strominger: Sal, tell everybody how they can get in touch with you to learn about all that you are doing, how they can get their gut rewired.
• 36:57
  Dr. Sal: Well, dr sal at guttreewired.com.
• 37:00
  Dr. Sal: It's the o-c-t-o-r-s-a-l.
• 37:03
  Dr. Sal: Dr.
• 37:03
  Dr. Sal: Sal at gutrewired.com.
• 37:06
  Dr. Sal: I'll be happy to answer any emails, anything that you want to talk about.
• 37:11
  Dr. Sal: I'd be more than happy and spread the message and uh be the champion of health.
• 37:17
  Dr. Sal: And yay for unstoppable success.
• 37:20
  Jaclyn Strominger: Right.
• 37:20
  Jaclyn Strominger: You'll have unstoppable success if you have great health.
• 37:23
  Jaclyn Strominger: And I will, if you can, I'd love that link to the if you have a downloadable ebook, if it's free, love to put that in the show notes.
• 37:29
  Jaclyn Strominger: Um, so listeners, please, please, please do me the favor, connect with Dr.
• 37:32
  Jaclyn Strominger: Cell because he really is amazing.
• 37:35
  Jaclyn Strominger: And your unstoppable success can, you know, really depends on it.
• 37:39
  Jaclyn Strominger: If you want great health, um, you need to have a great gut.
• 37:42
  Jaclyn Strominger: And then please do me the favor, share this episode with everybody you know, your friends, your colleagues, your business associates, share this because they need to hear this message just as much as you do.
• 37:55
  Jaclyn Strominger: Um, so share it with everybody.
• 37:57
  Jaclyn Strominger: And then lastly, I would love for each and every one of you to be a supporter of the show.
• 38:01
  Jaclyn Strominger: It's a small fee, $3.
• 38:03
  Jaclyn Strominger: But guess what?
• 38:04
  Jaclyn Strominger: When you become a supporter of the show, you also get behind the scenes content, extra show notes, and extra special goodies from our guests.
• 38:12
  Jaclyn Strominger: So please make sure you do that.
• 38:14
  Jaclyn Strominger: And all of that will be in the show notes.
• 38:16
  Jaclyn Strominger: So, Dr.
• 38:16
  Jaclyn Strominger: Sell, thank you so much for being here.
• 38:18
  Dr. Sal: Thank you.
• 38:18
  Dr. Sal: Thank you so much, Madeline, for having me.
• 38:21
  Jaclyn Strominger: Oh, it's such a pleasure.
• 38:21
  Jaclyn Strominger: And listeners, thank you for listening.
• 38:23
  Jaclyn Strominger: This is the Unstoppable Success Podcast.
• 38:26
  Jaclyn Strominger: Until next time, we hope you leap to your greatest success.
• 38:32
  Dr. Sal: Thank you.
• 38:32
  Dr. Sal: Take care.
• 38:40
  Jaclyn Strominger: You've been listening to the Unstoppable Success podcast with Jaclyn Stromager.
• 38:44
  Jaclyn Strominger: Subscribe, share, and keep building your unstoppable life.
• 38:49
  Jaclyn Strominger: We'll see you at the top.