Conventional Medicine to Functional Natural Medicine | Podcast #232

Dr. Justin Marchegiani: Hey there it’s Dr.
Justin Marchegiani. Welcome back to the beyond wellness radio
podcast. Today we have a phenomenal guest, we have
Dr. Russell Jaffe in the house. Dr. Russell is a PhD MD nine years all at
Boston University. One graduation lots of good knowledge there
and Dr. Jaffe was really on the conventional medical side. I really want to dive in we’re gonna get his
story and how he converted more over to the functional natural integrative kind of model. Dr. Jaffe runs the perk supplement company,
he also runs the company called Eliza Act which does premier testing for food allergens. Dr. Jaffe welcome to the podcast. Dr. Russell Jaffe: Thanks for having me
Dr. Justin Marchegiani: Excellent. Well let’s just dive in. I want to hear your story and how you went
into this mainstream medical research kind of world environment over to the functional
kind of integrated more nutritional world. How did that happen? Dr. Russell Jaffe: Well I was trained in need
in academic medicine at Boston University then I matriculated to the National Institutes
of Health where I was early on the appointed to the senior staff which is a bit of an indication
that my science was acceptable and of course I was skeptical about anything that I didn’t
learn in academic medicine in internal medicine in clinical pathology and Laboratory Medicine. In fact, when I heard that Queen Wu, an acupuncturist
in Washington DC, could get results that NIH could not get. I went with great skepticism and ended up
doing a seven-year apprenticeship with him Dr. Justin Marchegiani: Wow
Dr. Russell Jaffe: Then I then I heard about yoga and I heard about Dr. Ramamurti Mishra
an MD PhD cross trained in Banaras, wrote the textbook of yoga psychology commentary
and Patanjali sutras. I went as a skeptic and I was his acolyte
for five years, then I met a Cambodian Buddhist monk named Anti Dharma Aawara and I had the
last 30 years of his life from 80 to 110 mostly together
Dr. Justin Marchegiani: Wow that’s amazing Dr. Russell Jaffe: So, I came as a skeptic
but when I… but I was also curious and because I was curious, I went outside my silo I went
outside my immediate peer group. Because I can tell you that when I started
to bring information about traditional oriental medicine and acupuncture to the National Institutes
of Health where it’s practiced today. I can tell you it was met with great indifference
and crashing silence. Because these were very smart people who knew
that they knew more than anybody else because they were at the NIH and I was you know with
them. But I was also outside, curious, finding mentors
who had answers, wisdom, traditions that I knew nothing about. You know I mean I knew from nothing. So, I had the time with Queen and with Ramamurti
Mishra, Dr. Mishra and with his Cambodian Buddhist monk Anti Dharma, and yes, my world
has absolutely turned around if you will. Why? Because I now advocate nature nurture and
wholeness, I advocate physiology before pharmacology. I advocate eating what you can digest assimilate
and eliminate without immune burden. I can tell you if you get restorative sleep
and you keep your neural hormones and balance then gratitude will rise up at least in the
springtime when you see the earth renewing itself. So yes, I do think that a functional, integrative,
personalized, primary, proactive, predictive, personalized prevention practices is the medicine
of the future, and my work is to speed the transition from sick care to health care. Because most people get sick care today, they
really don’t get health care. In your clinic they get health care in my
world I would like everyone to get health promotion health care preventive, proactive
care. But that is a dream today, that is an aspiration. It is also a necessity because the cost of
sick care is going to sink the businesses of America. We’re not going to well, let me summarize
very quickly who. Uwe Reinhardt, a very famous Princeton health
economist. He says, if you just look at the rise of chronic
disease today and projected forward a generation or so, everyone’s gonna be in a hospital bed
taking care of the person next to them. No one’s gonna be working or paying taxes
that’s clearly not a vibrant productive society. Dr. Justin Marchegiani: Correct 100%. Now I’m just curious having it’s such a, you
know strong conventional background MD, Ph.D. and having to had such an open mind to pull
in other modalities and other forms of natural medicine and you know you’re looking at obviously
the outcome you’re looking at the effectiveness. What it’s your colleagues think cuz I mean
obviously conventional medicine, the allopathic pharmaceutical surgical approach, it tends
to rely on not addressing the root cause and it tends to not have a preventative nature
to it. So, when you are looking at these natural
forms of medicine obviously prevention kind of comes in we’re gonna be talking about predictive
tests that can help us look at and assess and maybe prevent some of these things but
what did your colleagues think did you feel like they were threatened? And then what was the atmosphere around with
just the drug industry? You know cuz that kind of motion one direction. Dr. Russell Jaffe: Well I can. I’m gonna answer your question but before
I answer it, Merck Sharp & Dohme gave me their annual award one time. I got the meritorious Public Health Service
Award one year; my work was featured in the New York Times at one time. So, I was not unknown or unrecognized, I got
to teach every year because NIH has its own University on topics that I was interested
in that I was interested in introduced. Dr. Justin Marchegiani: Yeah. Dr. Russell Jaffe: But to answer your question
especially about people who have advanced degrees they either come out of what’s called
the Decartian Reductionist Mechanistic way of thinking, in which case I will not talk
to them because they won’t understand what I’m saying and it probably will be uninteresting
or irritating to them. Then there are the people who come out of
the Garrettian Rudolf Steiner. Dr. Justin Marchegiani: Mmm. Dr. Russell Jaffe: Before that there was a
theorist as hoenn half before that you can go all the way back to Mymanatis and Hippocrates. But I will mention that Hippocrates practiced
on the island of Kos because the conventional doctors and Athens drove him out of town. Dr. Justin Marchegiani: Wow. Dr. Russell Jaffe: Because ah was for radical
to their beliefs and now, he’s a father of Western medicine
Dr. Justin Marchegiani: Unbelievable so they, you did get some accredited you did get some
accolades but not enough to incorporate a lot of these things in mainstream medicine. So, there’s still kind of a block. Dr. Russell Jaffe: Well that’s above my
paygrade. Dr. Justin Marchegiani: Yeah. Dr. Russell Jaffe: My responsibility at the
time was to do my job. Dr. Justin Marchegiani: Right
Dr. Russell Jaffe: To publish to communicate to inspire to inform to motivate and I’m glad
to tell you that many of the people who are skeptical of my enthusiasm at the time have
gone on to research in these areas and now they too have come around and an example,
a very important example, but it’s just a personal face on this conversation Dr. Tony
Lamas, Gervasio Lamas, he is the chairman of Medicine at Mount Sinai Hospital in Miami
and he is on the Faculty of Mount Sinai Medical School in New York and he led the tact trial
funded by the National Heart Lung and Blood Institute NIH NHLBI he is the superb cardiologist,
very conventionally trained, who now has documented the benefits of chelation therapy especially
for people with diabetes. And we’re both on the rostrum today, we’re
both on the program teaching other doctors. What we find to be the information that inspires
us that keeps us younger and I will mention that he and I just got off the elevator just
before our interview and he noticed that I had lost 65 pounds and I mentioned
Dr. Justin Marchegiani: Wow. Dr. Russell Jaffe: I wasn’t going to find
them again and I noticed that he had lost some weight. And so we commiserated with each other because
it’s not easy to get to your lean weight but you feel so much better your restorative sleep
is so much better your digestion so much better your moods are so much better. That from my point of view it’s absolutely
worth doing in fact it’s an investment in my future and others have heard this I don’t
know if you have, Dr. Justin, but I’m planning to be dancing at 120 and I want you and I
want you to be with me. Dr. Justin Marchegiani: Wonderful. That’s wonderful that’s excellent. Well also you got your CCN as well so you
obviously have it your conventional medical training. When did you go and start learning more about
nutrition, in general? Dr. Russell Jaffe: I actually, I actually
helped found the IWCN, I was the program director for the first eight years of the certified
clinical nutritionist program, I believe that I have CCN number one. Dr. Justin Marchegiani: Wow so before we dive
into some of these predictive markers and I also want to you know get a sense of your
background too because you also started a supplement and lab company which I think is
very unique as well, but before we go into that, what would you say, give me a breakdown
what’s your typical day like breakfast lunch and dinner, how do you spend your day doing
a lot of research what’s that day like? Dr. Russell Jaffe: Well thanks for asking. Here’s my day, I’m kind of a farmer which
means I go to bed early, I get up early. I get up usually before dawn and I happen
to have a wonderful mattress that I love and I stretch before I fall asleep, I stretch
when I get up before I get out of bed, then I kind of check myself then I have a morning
shower while the coffee is brewing and I do get organic shade-grown tea buried coffee
from a wonderful guy who roast the beans the day he sends it to you. Dr. Justin Marchegiani: Wonderful
Dr. Russell Jaffe: And while the coffee is brewing, I take my shower and I stretch again
in the shower and I go through a mental checklist to see if there’s any part of my body that
really needs help today. Then the next thing I do aside from putting
on some clothes usually, is I make sure I’m well hydrated and I am now following a fellow
who believes that it is better in the long run to take almost all of your calories in
just six hours. Dr. Justin Marchegiani: Mmm so intermittent
fasting? Dr. Russell Jaffe: Yes, you can call this
intermittent fasting. I like to think of it as intermittent digestion
or… Dr. Justin Marchegiani: Yes. Dr. Russell Jaffe: What is it whatever is
the good side of fifth to me fasting is, I don’t want to fast. Dr. Justin Marchegiani: Right. Dr. Russell Jaffe: I have resistance of the
word not in the process but I tell you that my mornings at this point now I know breakfast
is the most important meal of the day but please don’t knock me out about this. That’s what I actually do and I’m going to
be honest with you. Dr. Justin Marchegiani: Yeah. Dr. Russell Jaffe: My mornings I stay hydrated
I sip on coffee, I don’t put anything into my coffee there are no extra sweeteners in
my home. You’re sweet enough as you are you don’t need
to add sugar. Dr. Justin Marchegiani: I love it
Dr. Russell Jaffe: And by the middle of the day I’m beginning to feel hungry, and where
am I in the middle of the day? I’m at my R&D center in Vienna Virginia which
is also my home. So four days a week I get to think write meditate
and then I go out in our permaculture biodynamic food forest garden, where my job is to sit
and watch the pollinators pollinate and the birds eat the birds, seed. And then my other job is to pick whatever
is right for dinner because we like to eat from our land. We have a biodynamic Community Supported Agriculture
CSA that we belong to and once a week we get very fresh food. And yes we go to Whole Foods but we only buy
things that are whole. In my home there are very few packages. We don’t need them. There are devices that make it easy to cook
things work very well very quickly, yes we have steel cut oats not rolled oats and yes
we put them in water or some broth overnight so they pre swell. Dr. Justin Marchegiani: Right. Dr. Russell Jaffe: I’m trying to think what
else for me I often in the evening before bed I have about a half an hour where I get
in a warm tub of water that has a cup of epsom salts and a cup of baking soda that helps
detoxify and relax. When I’m in the bath five minutes I do deep
abdominal breathing just slow rhythmic breathing if you want to know what abdominal breathing
is like watch a baby they all know how to breathe in there happen watch most adults,
they under ventilate, they hypo ventilate they have so many traumas growing up that
they’re daring to move that’s right they breathe from their chest which is not where the action
is it’s these little tiny air sacs called alveoli, I really am a doctor at the that
you have to expand your lung so I five minutes of abdominal breathing than 15 minutes of
active meditation. My friend Robert Leichtman wrote a book called
Active Meditation: The Western Tradition and published around 1976, still in addition highly
recommend it and anything that Bob Leichtman has ever written because most of us have days
that are structured I have earned and I worked hard to get this this didn’t happen overnight
but I worked hard to get to the point where I had a team with people that could take care
of the day-to-day and in fact it’s better for me to not even interact with that because
I’m constantly fixing things that aren’t broken. Dr. Justin Marchegiani: Correct. Dr. Russell Jaffe: But if they if they can’t
solve a problem well then it’s mine. Dr. Justin Marchegiani: That make sense. Dr. Russell Jaffe: Four days a week yeah four
days I’m a week I’m at the R&D center in the woods I get eight to ten thousand steps a
day in and how do I doing that well I have a hands-free telephone and when I’m talking
which I offer them, when I’m talking I’m walking. Dr. Justin Marchegiani: That makes sense I
have a setup here where I’m on a treadmill at my desk and when I’m sitting I have a like
basically it’s called the QB and it’s put by spending on us and you can bike. So I do the same thing
Dr. Russell Jaffe: That’s wonderful. Dr. Justin Marchegiani: And just can just
curious about protein consumption in fat consumption. Dr. Russell Jaffe: oh well its first of all
understand that the clear and the recent studies completely support what I’m going to say. The Greek Mediterranean diet is the healthiest
diet the next healthiest diet is the Japanese diet. In both cases you take in lots of fresh things
in joyful ways with lots of herbs and you have 60% complex carbs, 20%, of calories from
fat and 20% of calories from protein now why do I say that, because if you want insulin
resistance then go on a low carb high protein high fat diet. If you want to increase your risk of atrial
fibrillation and magnesium deficiency and all the consequences thereof go on a low carb
high protein high fat diet. It’s in in vogue it’s called keto I even hear
that South Beach is now a modified friendly keto. I don’t know what a friendly keto is. I know it keto, I know a ketoacidosis is it’s
called starvation. Dr. Justin Marchegiani: Yeah. Dr. Russell Jaffe: You will lose weight if
you if you do what Bob Atkins and others recommended for many years which is eat a lot of fat a
lot of protein and zero as close to zero carbs as you have… weight but you but your bones
will melt. Dr. Justin Marchegiani: So what’s your there’s
a lot of data coming out from over at Duke University, Eric Westman, a bunch of other
Doc’s on the ketogenic kind of template you know they’re modifying it anywhere between
20 or to 50 grams of net carbs typically around thirty thirty net which typically gets you
like eight servings of green vegetables a day. What’s your take on that? Because there’s lots of data with less mass… Dr. Russell Jaffe: The folks that the folks
at Duke are doing good folks at Duke are doing good work there is an integrative medicine
group at Duke at they’re part of. However you can call that what you want you
can call it a rose or a petunia it remains what it is it’s not ketogenic. Ketogenic means you deprive yourself of carbohydrates
and you force your mitochondria cells, the battery of the cell to use fats and amino
acids for energy. So what they’re saying is if you’re truly
ketogenic you’re in starvation and what I said before applies now what they’re saying
is we want to have a best of both, we want you to have the option of more fat and more
protein. So we’re gonna cut the carbs half of what
I said. So I said 60% not and I’m remember I said
no added sugar so that 60% from fiber nuts and seeds and things you have to chew those
are the thing and fruits and vegetables which turn out to be associated with long life and
good health and depriving yourself of fresh fruits and vegetables I don’t think anyone
today who really knows about the true functional nutrition literature as a fellow of the American
College of Nutrition as someone who was on the National Nutrition Consortium appointed
by Mildred Seelig at ACN today. I can tell you for sure that the Greek Mediterranean
diet is associated with the healthiest long life and the best energetic mood stability
symptom reduction from diet alone. Now it’s not it’s more than diet of course
it’s what you eat and drink it’s what you think and but in regard to eating and drinking
with respect to the folks that do they’re trying to take a very overlooked problem identify
it and find a solution by splitting the difference. As someone who is in academic medicine, I
can tell you I’m splitting the differences often what’s done but it rarely turns out
to be very helpful. Dr. Justin Marchegiani: When you say splitting
the difference do you mean just instead of consuming zero carbohydrate kind of like a
carnivore diet they’re doing essentially you know six to eight servings of green vegetables
keeping the net below 30. Is that will you mean by splitting the difference? Dr. Russell Jaffe: Yes I’m saying that the
healthiest diet is 60% complex carbohydrates, 60% lots of fiber, 20% from protein, 20% from
fat in which they’re very nicely… Dr. Justin Marchegiani: Would you customize
the carbs if you have a patient that’s coming in with a let’s just say elevation in fasting
insulin let’s say greater than 10 or at 15 or a functional or a glucose tolerance that
stays up high 2, 3 hours after a meal. Would you make exceptions to cut the carbs
lower if you’re dealing with those patients? Dr. Russell Jaffe: If you want to reduce hemoglobin
A1c, if you want to improve glucose insulin ratio, if you want to improve Homa which we
studied in our diabetes outcome study which we talked about if you want. But if you want to optimize any of those parameters
as you should. You must keep the fat less than 20% of calories,
and you must have at least forty to a hundred grams of unprocessed fiber in your diet daily. That means 60% from complex carbs, 20% from
fat, 20% from protein. Now if you include seeds and nuts if you include
seeds and nuts you get healthy oils but remember that as soon as you remove the oil from the
seed or them nut, the protective factors are gone and now you have something that air is
the enemy now and so there’s no edible oils in my house. We cook with broth, we cook with wine, we
cook with juice, we cook with foods that are wet. We like wet foods we started all of our meals
with something wet and warm. That Americans but it’s a makeover that adds
years to life in life to years. Dr. Justin Marchegiani: Now you talked about
20 wouldn’t… go ahead. Dr. Russell Jaffe: No I was just trying to
kind of guild that point which is I had insulin resistance when I weighed 65 pounds more than
I did now. Dr. Justin Marchegiani: Yeah. Dr. Russell Jaffe: I can tell you the last
the last two hemoglobin tests on myself for 4.5% and the best outcome goal value is less
than 5% and even a little bit about five and you begin losing years on the far end but
losing quality of life today. It’s a bad proposition. Dr. Justin Marchegiani: Interesting. Dr. Russell Jaffe: We need it turns out we
need a lot of fiber we also need a lot of probiotic good bugs and then we need a lot
of nutrients that come from things like fruits and vegetables. Especially healthy fruits and vegetable. Dr. Justin Marchegiani: Yeah. Dr. Russell Jaffe: To me to me today the minimum
is organic I prefer biodynamic and actually I would prefer to grow it myself if I quit. Dr. Justin Marchegiani: That’s amazing now
you talked about having the fact go higher that causes insulin resistance. What’s the mechanisms? We know fat doesn’t really have much of an
insulin genic response I mean you have some with protein more with carbs. So what’s the mechanism of fat getting higher
and causing more insulin and just to be clear right, we want to draw a line between you
know process kind of more rancid omega-6 or more trans-fat right and then we kind of have
our healthier saturated fats in the category coconut oil maybe gear butter and then of
course we have our unsaturated avocado, olive oil, those kind of things. Dr. Russell Jaffe: Let me let me jump in on
that and and just just to make a very important point. EVO, extra-virgin olive oil is a fraud waiting
to be revealed. Dr. Justin Marchegiani: Okay let’s hear it
yeah why. Dr. Russell Jaffe: Yeah well why because my
family I went to Tuscany at the time when you harvest olives and you bring them and
overnight they grind very slowly on this grinding wheel you know this is a stone wheel and one
comes out is dark green and viscous and delicious and they eat it there and they love it there
and you can buy it commercially. What you buy and this is actually what happened
we stayed there all night in the morning there was this mountain of spent olive mash outside
the building, and this big truck from Bartoli comes by and I say what’s happening and they
say, Oh hahahaha Portola is going to take our spent olive mash and the first time they
process it they’re gonna call it EVO. Dr. Justin Marchegiani: Got it. Dr. Russell Jaffe: So it’s a fraud waiting
to happen. Ghee on the other hand can be liquid sunshine
beatrice from hunter wrote about that many years ago but remember the ghee comes from
the cow and if that was a healthy cow that’s fine. But most ghee is contaminated with the products
at the cow ate including glyphosate, including lead and mercury and… I okay and and now if you want to make a fondue
and you want to use some organic grapeseed oil a few drops, I will not tear it out of
your hand in fact there is i feel to show you I’m not totally consistent there is a
small bottle of grape seed oil and we made fondue with it. If you tell me you have organic peanut oil
and you want to do a stir-fry, I’m killing a few drops of organic peanut oil in a wok
or a cast iron pan, it’s fine. Dr. Justin Marchegiani: That’s okay. Dr. Russell Jaffe: But most of the oil should
come from Whole Foods seeds and nuts. The complex carbs are what regulate a slow
uptake from the gut of sugar and the minerals that are necessary to process the sugar so
that you actually enhance insulin functionality by having a lot of fiber in the diet. Now let’s flip to the other side let’s slip
to the other side. Assuming that you will agree with me that
you’re sweet enough as you are and therefore you don’t need any added sugar. Dr. Justin Marchegiani: I totally hear that. Dr. Russell Jaffe: Now most now most of the
studies that the people have cited included sugar and complex carbs as carbs. Sorry that’s not fair look at the diet studies
that use Whole Foods as their source of carbs. They got best insulin resistance below 20%
of fat from calorie… fat as source of calories, less than 20% of calories from that. Now why is that? It turns out the more fat you take the more
rigid are the membranes of your cells and it’s a little complicated biochemistry but
trust me I’m not making this up. When the cell membrane itself this is the
wrapper around the cell this is a very important packaging but very dynamic of thing membrane
when that membrane becomes more rigid the fit between insulin and the insulin receptor
becomes less efficient, and you develop insulin resistance but since your… Dr. Justin Marchegiani: Doesn’t that membrane
get more rigid more with trans-fats though then or like vs higher quality omega 3s or
higher quality saturated there’s no difference in that? mm-hmm. Dr. Russell Jaffe: Well let’s go back to the
trans-fat comment. Kumar Kumaroh and Marianne showed in the late
70s early 80s, trans fats should not be part of the human diet, trans-fats should be out
of your diet it’s not hard today because even the companies that used to advocate for them
agree the trans fats bad bad bad yes trans fats do make rigid membranes but they’re bad
and suggestible. Now stearic acid saturated fats are more rigid
unsaturated fats are more flexible and fluid. You want to have more EPA DHA as omega-3,
but you want it from a source that was distilled under nitrogen to remove the toxic metals
and to avoid air oxidation damage of the delicate EPA DHA then you need enough magnesium in
your body because magnesium acts as an antioxidant to protect the EPS, the unsaturated fats when
they’re in trend. Dr. Justin Marchegiani: Interesting, now when
you talk about some of these fish oils how much does it matter if it’s a triglyceride
or an ethyl ester what’s your opinion on that? Dr. Russell Jaffe: In my opinion on that is
that there are two points of view, one advocated by company a and the other advocated by company
b. There are virtues to both what is critical
from my point of view is that the distillation of the oil whether it be a triglyceride an
ethyl ester or not, that the distillation be under nitrogen. Dr. Justin Marchegiani: Nitrogen is important
is that preventive grantee oxygenation doesn’t happening essential. Dr. Russell Jaffe: To prevent what will be
irreversible oxidative damage to the delicate essential fats that you are interested in
it yes so you must have still under nitrogen and then you want to take the traction that
has the most EPA DHA of course, and now you want to micellize that in a soft jell because
that will protect it until you swallow it and the micellized little droplets get into
the body easier because it’s not easy to take up either the triglyceride or the ethyl ester
you need some bile you need a gall bladder that works and as I started to say what’s
really important is the quality of the EPA DHA because you can make a case on both sides,
which means we really don’t know the answer yet. Dr. Justin Marchegiani: And of course like
you know you run a supplement company so we you’re going out and you’re trying to find
a person that to buy raw material offered there’s obviously different tiers right you
can go and buy cheaper stuff like you would maybe the equivalent of a burger at your local
McDonald’s or you can choose the high quality grass-fed organic beef at your local farmer
correct, so you’ve different options on your keys… Dr. Russell Jaffe: The reason that Park Integrative
Health the reason that Park was founded in 1987 was because I wanted to use pharmaceutical
quality and above raw materials all the time. And I was told by people who knew better that
our cost of goods was going to be so high than I would have a hobby and not a business. So I did something that some people do which
is I took the marketing budget and I put it into the cost of goods I put it into the quality
of the bottom the quality of our service and we’ve grown quite a nice business, thank you,
over service without having more than a few dollars for marketing. Because you’ll never see a sports celebrity
endorsing a Park product but if you take a Park product, you’ll feel the difference because
if you use the higher quality raw materials and you put them together so that it’s only
active ingredients all the time which is something we pioneered. Now you have a safer, more effective form
that when you study it as we have in community-based outcome studies delivers feel the difference
results and as you know we have an unconditional guarantee because we trust people to feel
the difference that Park approach that is use the highest quality and monitor it very
carefully, because people will promise the moon and deliver modified dog poop. Dr. Justin Marchegiani: Make sense. And then with your a fish oil what’s your
opinion do you like the triglyceride, or the ethyl does it matter and then what’s the difference
is to kind of put it in in layman’s terms. Dr. Russell Jaffe: Well right see the difference
is that eventually these delicate fats are going to get into a membrane as part of a
triglyceride, and a triglyceride is three carbons, that’s the backbone and coming off
of each of those carbons is a long chain called a fatty acid. Now the two position there’s one two three
the middle position the tube position of the triglyceride is the source for your cytokines
thromboxanes and prostaglandins it’s really important so if you put a racemic acid in
there or you put it on mega six fatty acid in there you’ve got a completely different
response than if you put in EPA or a DHA in there. So in that sense you would think the triglycerides
are better. But it turns out that the body is going to
deconstruct and reconstruct a triglyceride so that’s not so critical and the ethyl ester
not the methyl ester ever the ethyl ester is easily taken up it has better bioavailability
so if you say to me this is a person with a perfectly healthy gallbladder, across the
coin both of them are okay. Dr. Justin Marchegiani: Excellent. Dr. Russell Jaffe: If your bile from your
gallbladder is limited, well then you should have the ethyl ester. Dr. Justin Marchegiani: And then when you’re
producing the product what’s the how are you preventing the oxidation from happening outside. I’m just keeping the temperature down. Are you putting like a rosemary antioxidant,
how are you keeping it stable? Dr. Russell Jaffe: Well whenI said first of
all there’s a pharmaceutical grade fish oil company. Dr. Justin Marchegiani: You’re choosing
a good quality right? Dr. Russell Jaffe: No I’m choosing way above
a good quality, the best food grade right right right so there is food grade which you
can think of as floor sweet. Then there is quality grade we can think of
as better than floor sweet things. Once you get up to American Chemical Society
to reagent grade to pharmaceutical grade and above, now you’re at a different level. You’re dealing with different companies you
do different they provide different kinds of documentation you do we do third-party
pros production testing on all our products because even though we trust our suppliers
verified by President Reagan used to say Rastenburg. Dr. Justin Marchegiani: Exactly yeah that
makes sense. Dr. Russell Jaffe: So what happens is the
fish oil is distilled under nitrogen the middle fraction the concentrate EPA DHA is basically
put into a sealed container, it then goes to the place where it’s going to be micellized
into the soft gel where it is immediately and without any exposure to oxygen, put into
tiny droplets that are easily taken up from your gut. And by the way you don’t get the burping and
the comeback that most officials have you can bite into this fish oil soft gel and you’ll
find it very delicate because it’s not rancid. Dr. Justin Marchegiani: Interesting and then
if you consume, so if you were to consume rancid omega-3s you essentially have more
lipid peroxidation correct. Dr. Russell Jaffe: You would have more lipid
peroxidation and it would be a member of studies there have been several studies recently that
said, oh we thought fish oils were good but they’re not really good. And if you look at them carefully these were
people taking fish shows made in oxygen fish oils that were rancid and should in my opinion
should not be consumed. Dr. Justin Marchegiani: is that just robbing
from your antioxidant reserves it’s sucking up more vitamin C what’s it doing in your
body? Dr. Russell Jaffe: Well it’s doing several
levels of harm yes you’re right when you start with something that’s damaged and oxidized
then the body has to use antioxidants which is protective but he has to use antioxidants
in order to somehow get the oxygen off the molecule that has it. Because when you put oxygen on a molecule
like a fat, it’s like putting a hand grenade on the fat. When that oxygen comes off the recoil energy
is going to be so high that you’re going to break the membrane of the cell you’re going
to damage the cell that’s a bad thing. And now you have a molecule that kind of fits
in where an omega-3 or omega-6 should you know triglyceride in a membrane, but it doesn’t
have the right shape. It’s got this big extra oxygen on. So peroxides are bad epoxides are bad anything
that robs your antioxidants are bad and most people need help with their antioxidants so
anything you can do to preserve to enhance the function of your antioxidants like ascorbate. Is to your benefit and anything you do that
depletes your antioxidants it’s the opposite. Dr. Justin Marchegiani: Excellent and what
does that do to your cell membrane? Is it making the cell membrane more inflexible? Dr. Russell Jaffe: It’s not only making it
more inflexible when the oxygen comes off the recoil energy is so high you actually
break the membrane and very often the cell is killed. Dr. Justin Marchegiani: Wow I really appreciate
your biochem background it really helps and I know you’re also famous for doing a vitamin
C calibration. Can you talk about the vitamin C calibration
and who can benefit from that? Dr. Russell Jaffe: Right so let’s talk about
the C calibration also known as the C cleanse and the reason that we focus on a ascorbate,
known as vitamin C it’s really an antioxidant do not think of it as a vitamin A vitamin
is something you need a little love to activate enzyme catalyst. Albertsons Georgy pointed out that ascorbate
is as important to survival as light and oxygen. When you’re that important you’re kind of
really important and the end the next question has to be, well how much, how much should
I take. Now Linus Pauling famously said 9 grams then
he said 18 grams and I got to ask him why he said 18 grams and he said because doctors
are so dumb they could only remember a number and if I say it long enough then they’ll remember
and I said but doctor timing shouldn’t it be individualized he said of course but doctors
aren’t smart enough for that. I think people consumers are and I think that
people aren’t a functional integrative and holistic medicine are and so the C calibration
the C cleanse means that every 15 minutes you take a certain amount like a gram and
a half, three grams, six grams, every 15 minutes and notice I said grams not milligrams. But of course, you use fully buffered fully
reduced l-ascorbic nature’s form is l-ascorbic you want to fully reduced not the partially
reduced fully reduced and by the way our source of ascorbic is fermented. It’s done by natural fermentation but under
a nitrogen blanket so that during the production of the ascorbate, which is triple recrystallized
under nitrogen which is it’s a challenge but it now gives you nature’s form in a concentrated
way. And then we have a balance of minerals potassium,
calcium, magnesium, and zinc you need all of them in a proportion so if you need one
gram 10 grams or a hundred grams you still get the minerals that help the ascorbate come
in and help it work. Dr. Justin Marchegiani: And so what’s the
goal how high do you go up to and then do you ramp down how does the whole process work
and why should people be looking for symptom was. Dr. Russell Jaffe: Well what they’re gonna
do is once a week they’re gonna check their C calibration they’re gonna do it by taking
the ascorbate every 15 minutes until they cleanse, until they have an enema from within,
until they have a flush something so unique that until you’ve had it you don’t understand
it but once you’ve had it once you know what I’m talking about. So you rapidly get toxic matter and fluid
pumped into the rectum and evacuated from the tosh that’s why I meant by an enema from
within. They do that once a week we do that once a
week now in between you take 50 to 75 percent ,so let’s say it took 10 grams to cleanse,
you take between five and seven and a half grams. I recommend that people start at 50 percent
and move up to 75 percent over time. You do the cleanse every week because the
amount you need will likely go up over some period of time as you overcome the repair
deficit that your body has accumulated for years or decades, and then you finally get
to Plateau which means for four consecutive weeks your cleanse is the same amount. Now you know the amount you need on a daily
basis, you’re taking three quarters of the amount to do that cleanse and you keep doing
that until you get bulky or lose your stool indicating that repair has finally completed
and now you do ramp down see now you check it once a week as you need less and less. And the goal is to need less than four grams,
and when we checked about 4,200 people that reported their C cleanse. The people who are asymptomatic and healthy
clense on four grams or less. They’re people who had just a few symptoms
cleansed on four to ten grams the average person cleansed on ten to a hundred grams
and there are people who need well over a hundred grams which is a hundred thousand
milligrams to cleanse but it is safe and for it is safer for people to do this because
the amount of oxidative damage, the amount of oxidative toxic material, the amount of
nutrient deficient oxidative processed foods that people are taking in the stress of high
tech living has dramatically increase the amount of ascorbate that people need, ascorbate
is the mother or maternal antioxidant that sacrifices herself so that all the other antioxidants
can be regenerated and protected. so ascorbate is the critical one to test and
the c cleanse is the way to find out how much you as individual mean. Dr. Justin Marchegiani: So essentially just
to kind of recap at your doing about one teaspoon of the L ascorbate reduced powder which is
about 3 grams 3,000 milligrams every 15 minutes or you’re taking more of it and you’re trying
to get to a place of bowel tolerance where you’re essentially you’ve saturated your bowels
or saturated your vitamin C stores and now the stools start to get loose and that number
may be higher in the beginning and as your vitamin C levels get more repleted, or topped
off so to speak, then that threshold to move the bowels as you said drops. Is that correct? Dr. Russell Jaffe: Well no let me clarify
my friend Bob Cathcart introduced bowel tolerance. It has a fatal flaw. The fatal flaw of bowel tolerance is you creep
up on the amount you need as opposed to the cleanse where you rapidly ramp up. Dr. Justin Marchegiani: So you’re doing degree
increments though right teaspoon 3 gram 50 minutes. Dr. Russell Jaffe: No let me say again what
I said before. If you’re really healthy if you’re really
healthy you use 1/2 a teaspoon which is a gram and a half. Dr. Justin Marchegiani: Gram and a half got
it Dr. Russell Jaffe: Right if you’re a typical
person you do use a teaspoon which is 3 grams but many people there are many people who
need 2 teaspoons which is 6 grams and they need it for hours and if you do 6 grams for
4 times in an hour that’s 24 grams if you do that for two hours that’s 48 grams. Most people will cleanse in that time the
idea is to rapidly saturate the body with the ascorbic so that the ascorbate can energize
the rectum which is really from the kidney embryologically and pump toxic matter and
extra water into the rectum and that would come whooshing out flushing out cleansing
up. So yes it’s the same idea, but it’s the next
generation after bowel tolerance it’s the C cleanse or the C calibration. And it really depends on how well you are. If you’re really well you don’t need that
much but if you’re a typical American, even 3 grams and I just had a someone contact me
about this they took 3 grams every 15 minutes for 5 hours. Dr. Justin Marchegiani: That’s a significant
amount. 40:45 Yes sir, but if they had done six grams
they would have flushed and calibrated but after five hours what they proved was they
had a lot of oxidative burden and they need a lot of ascorbic. So you really do, I really recommend that
folks read the literature that we have, this is free to download online, you can look up
C cleanse, you can look up joy of living the alkaline way or alcohol a guide, and we want
folks to help them we want to help people understand themselves so they can do it smoothly,
efficiently, and generally within a couple of hours. So I personally do my cleanses on the weekend
and I can cleanse within a couple of hours. But often we hear from colleagues that people
try say a teaspoon and that means three grams every 15 minutes, that means 12 grams an hour,
but they need 70 grams to cleanse and it’s gonna take them more time than they’re willing
to take and. I don’t think it should be your whole day
you shouldn’t be sneak on waiting for a cleanse the whole day. Dr. Justin Marchegiani: So if that’s the case,
could you go up in tablespoon increments if you wanted to go faster? Dr. Russell Jaffe: Well understand that you
want something close to an isotonic iso-osmotic beverage so when you go to 6 grams or 2 teaspoons,
you’re now talking about at least eight ounces. Dr. Justin Marchegiani: I see. Dr. Russell Jaffe: And if you go and if you
go above that you might go to 12 or 16 ounces, most people don’t want to drink that much. Dr. Justin Marchegiani: I see. Dr. Russell Jaffe: I have no I have no objection
to that. I’m just saying that I don’t make it too concentrated
and don’t make it too dilute, you don’t want hypotonic, you don’t want hypertonic. You want as close to isotonic as you can get
and that’s why what we recommend is as the upper dose is the two teaspoons in 8 ounces. Could be water could be your herbal beverage
could be a juice that you diluted one to one with water. And by the way some people find if they take
the recycled glutamine or they take a dose of magnesium and choline citrate or they take
a dose of digestive guard before the cleanse. That things go more smoothly and and more
easily. Dr. Justin Marchegiani: Excellent and I’m
just trying to wrap my head around what the difference between this cleanse and just typical
bowel tolerance by vitamin C. Is it because it’s in the L ascorbate reduced form with
the minerals, does that make it different? What’s happening is different. Dr. Russell Jaffe: Well Bob has gotten himself
recommended sodium L ascorbate and he did that because he knew that ascorbic acid would
pull the dentin the calcium out of the teeth you know so you don’t know use ascorbic acid. He didn’t want to use a synthetic form and
I agree with him on that, but what he said is you just keep taking it until you feel
until you until your poop. That’s called bowel tones. Here’s here’s the fatal flaw with bowel tolerance
and I spoke with Bob about this and he agreed with it was a very honest guy. When you do bowel tolerance, you have a very
high probability that if you have a long transit time long digestive transit time as many Americans
do, that you will recirculate toxic matter throughout your body and feel worse in contrast
with the C cleanse you quickly ramp up, saturate the ascorbate throughout every cell of your
body, and then pump the toxic matter and the extra fluid into the rectum, and it comes
out quickly, and you don’t get the recirculation of toxic matter. People don’t want to feel worse on the way
to feeling better. Dr. Justin Marchegiani: Well you motivated
me. I’m gonna go pick some up and do my own vitamin
C calibration very soon. Excellent. So let’s transition the conversation you talked
about there eight predictive markers for your health to kind of give a window kind of your
check engine light so to speak to see how you’re functioning in an optimal perspective. So let’s just kind of break down those eight
markers briefly and let’s do a quick little blurb on each of them, so what’s number one? Dr. Russell Jaffe: Well yes. Now with regard to predictive biomarkers we
reviewed a hundred-thousand lab tests because we wanted to know what covers epigenetics
and epigenetics is everything that’s not genetics. Epigenetics is everything you can influence
with your lifestyle. It turns out to be really important, it’s
92 percent of your life Steinhaus epigenetics influences your genes, your genes are not
a fixed blueprint they’re rather dynamically acted upon and modified by your habits of
daily living, and your habits of daily living are summarized epigenetics and there are eight
of these tests and I’d like to go through them and I’d like to point out what’s unique
about our interpretation. And some of these are familiar, hemoglobin
a1c. And the best outcome goal value is less than
5%. Now today if you ask most diabetologist, most
doctors who specialize in diabetes don’t tell you that they don’t want to know the fasting
glucose they don’t want to know the fasting insulin, the 2-hour postprandial. They want to know the hemoglobin a1c. It’s the average sugar stuck on to your hemoglobin
protein over three or four months. So it’s a very good average risk predictor,
it’s an oil cause morbidity mortality predictor, it predicts whether you want to live ten or
more years pretty accurately, and the goal that is less than 5%. Now the second test is high sensitivity c-reactive
protein, HSCRP, and you do need the high sensitivity version. Pointed out that while c-reactive protein
is a good measure of acute inflammation, the more common chronic repair deficit which is
what inflammation really is it’s really repair deficit, that can be measured with a high
sensitivity c-reactive protein known as HSCRP and that should be less than 0.5. Dr. Justin Marchegiani: Is that the same as
the cardiac CRP? I think it’s the same, right? Dr. Russell Jaffe: Yes yes sir yes sir. Originally Read Crew who is a cardiologist
thought that the high sensitivity test was cardio specific, and it’s sometimes referred
to as the cardiac CRP Dr. Justin Marchegiani: That helps. Dr. Russell Jaffe: And yes, yes no I’m glad
you brought that up. It is it’s not cardiac specific, but it is
sometimes called cardiac CRP and it is the high sensitivity or the HS CRP that we want
and the best outcome goal value is less important Dr. Justin Marchegiani: I see a lot of patients
that want the HS CRP but their lab whether it’s quest or LabCorp only has the cardiac
and from what I’ve seen like you just said it’s the same thing. Dr. Russell Jaffe: Oh same thing same thing
yeah. So the next test the third test in the sequence
is known as homocysteine. This is a plasma test and you must process
especially within 30 minutes or the lab shouldn’t even run it, but a plasma homocysteine predicts
atherosclerosis and cardiovascular disease, almost better than any other single marker
and when you combine the a predictive biomarkers the way we do you’ve covered all of your cardiovascular
risk and you notice what’s in here and what’s not in here we can talk about what’s not in
here at the end. So the next test is your immune tolerance
task. Oh sorry the homocysteine should be less than
6 the homocysteine should be less than six. And that, yes homocysteine should be less
than 6 again don’t pay any attention to the lab range healthy people have a homocysteine
less than 6, they have a high methionine, a low homocysteine they are protected from
cardiovascular disease and they can methylate which is a very important function for moving
things around in your body. So homocysteine value less than 6 on the plasma
properly done specially Dr. Justin Marchegiani: And if that level
is on the higher side what nutrients should we add in to help bring that down? Assuming a diet and lifestyles good. Dr. Russell Jaffe: Yes well you’d be surprised
actually how much B complex including folate, how much magnesium and choline citrate, how
much betaine hydrochloride known as trimethyl glycine people need in order to keep a healthy
homocysteine, and you can look at all these cycles if you want because I’m a biochemist
and I do it in my sleep. But the bottom line is you need at least a
super B complex, you need folate probably milligrams a day, you need trimethylglycine
at least 250 milligrams a day, you need enough ascorbate to protect and two other antioxidants,
and with that and with enough magnesium and choline citrate to activate your ATP, you
too can have a low homocysteine a nice high methionine. Dr. Justin Marchegiani: Interesting and they
just the back story for everyone listening they can look at it here is Kilmer McCully
who was a Harvard researcher that discovered the homeless cysteine atherosclerosis link. Was basically laughed out of Harvard me 10
20 years ago in this discovery, but now it’s becoming mainstream and its even part of your
predictive markers for overall health. Dr. Russell Jaffe: Kilmer published in 1967
when I was a young scientist in Boston, I knew him then. He went to the VA and distinguished research
career but you’re right he got left by other party. He was right and he was right, and they were
in it. Dr. Justin Marchegiani: Yep interesting. Dr. Russell Jaffe: Now the fourth test is
the immune tolerance test known as LRA, lymphocyte response assay. Lymphocytes are specialized white cells, and
they respond to things that are foreign and harmful, but they don’t respond to neutralizing
and helpful things. So you want an LRA the LRA by ELISA/ACT is
what we recommend and the goal is to have no intolerance is to be completely tolerant
in your immune system, and healthy people with a healthy digestion and a healthy intake
of the nutrients they need. The few of them that we found too are asymptomatic
tend to have no reactions out of hundreds and hundreds of substances that we can now
accurately measure on one ounce of blood, as long as it gets to us within a couple of
days. Dr. Justin Marchegiani: Now with that test,
how is that different than your typical food allergy IgG your IgA. Is it companies out there like Everly Wells
a big one you see on Facebook all the time which I think is looking more IgG IgA. How is that different from that typical you
know food allergy that’s more antibody based? Dr. Russell Jaffe: The antibody tests were
developed in the 1950s, they were outmoded in the 1980s, they’re still offered by most
labs because they’re easy to do and impossible to interpret. So when you get an IgG antibody results, you
have to ask yourself. Is this a beneficial neutralizing helpful
antibody or is this a complement fixing harmful antibody? You can’t tell. Dr. Justin Marchegiani: So essentially with
the ELISA/ACT, you’re looking at the lymphocytes and you’re able to see if there’s a t-cell
kind of mediated response to these foods specifically? Is that how you look more specifically? Dr. Russell Jaffe: Yes. The innovation that we brought to immunology
was the first amplified procedure done on the surface of a white so-called a lymphocyte. And the novelty is that we can do reproducible
tests that is less than 3% variance. So we do a functional cell culture more precisely
than a physical chemistry lab measures an antibody, and the point you made that you
jump to is correct. More important than b-cell antibodies and
more important than distinguishing helpful from harmful b-cell antibodies are the t-cell
responses which you can only get cell culture, only get from a cell culture. Dr. Justin Marchegiani: So the IgG and IgA,
that’s more B cell mediated and… Dr. Russell Jaffe: Hundred percent. Not more these cells make antibodies
Dr. Justin Marchegiani: Antibodies, correct. Dr. Russell Jaffe: B cells make antibodies
through specialized antibody factories called plasma cells. When you do physical chemistry, say hi GG
or any antibody measurement, and I don’t care if you used a cooked antigen, I don’t care
if you use a freeze-dried antigen, I don’t care if you used an aerosolized antigen, I’m
telling you if you’re measuring antibodies you’re doing old-fashioned physical chemistry
and you can’t interpret whether it’s good or bad and since you don’t know the function
and you need to know the function I say don’t do tests that are intrinsically incapable
of giving you the information you need. And then the point you made is well made which
is T cells are more important than the antibodies, and you get nothing about the T cells when
all you’re doing is old-fashioned physical chemistry. So we outmoded this in the 1980s we have over
eighty thousand cases in our database, we’ve done over twenty five million cell cultures,
we published more outcome peer-reviewed studies that show the benefit of this approach when
it was applied just by people living their lives. But as you said a lifestyle program, a program
to add life to years and years to life, and we’re more excited today than ever because,
the data continues to come in that we have an advanced approach. It’s part of this predictive biomarkers suite
of advanced interpretations and I’m glad to tell you that we at the Health Studies Collegium
have been able to pioneer much of this validate it to the satisfaction of our most difficult
critics and now make it available to colleagues and consumers. Dr. Justin Marchegiani: Very good. Now your test for this is the Eliza act biotechnology
test now I’m just curious though. Is the liza the same thing as the enzyme-linked
immunosorbent assay test? Or is that just kind of a play on words there. Dr. Russell Jaffe: No no it’s very specifically
Eliza act, which is the coming together what you said Eliza, with a CT Advance cell culture
technique Dr. Justin Marchegiani: Okay so it’s combining
it. Okay. Dr. Russell Jaffe: So it’s the first time,
first time that an amplified procedure was done, not with a sandwich assay like a conventional
Eliza introduced by Bursa Aiello in 1953, back then this is using a lymphocyte enzyme
that when the cell is resting, when it doesn’t see anything that it reacts against, the enzymes
turned off. Because this is the same enzyme that turns
the cell on when it needs to go through mitosis and reproduce itself. We were fortunate enough to figure out the
specific kinase at the MHC locus for those of you who are super technical. The antigen presenting cell in this autologous
ex vivo cell culture wiggles over to thelymphocyte presents the processed antigen at the MHC
locus turns on the kinase we see the results of that. This is the bringing together for the first
time I’ll be Liza, just as you said and cell culture. Dr. Justin Marchegiani: Interesting so you’re
able to get the antibody response from that, the IgG IgA IgM, you’re able to get the immune
complexes, and then you’re also able to look at that the t-cell activation there to, all
three Dr. Russell Jaffe: Exactly right C lymphocytes
are smart enough that they will only react to harmful antibodies. So we get the meaningful harmful antibodies
and we ignore the helpful neutralizing antibodies and then yes, we get the immune complexes
which is IgM anti-ag G antigen and most importantly we get the T cell reactions. Dr. Justin Marchegiani: Excellent, very good. What’s the next marker? Dr. Russell Jaffe: Yes, the next marker, the
fifth one is measuring the pH or the acid alkaline state of your urine after rest. It turns out after six or more hours that
the urine and the bladder equilibrate with the bladder lining cells and now you get once
a day a measurement of cellular metabolic status. And if you lack magnesium, you have metabolic
acidosis if you have enough magnesium you have a healthy happy cell. Why is that so important? Well magnesium is not just an electrolyte
that balances calcium you need one molecule of magnesium for every ATP molecule to do
any work in your cell. You need magnesium to activate your mitochondria
so you can get the toxins detoxified. You need magnesium to activate hundreds maybe
thousands of enzyme catalyst. You need magnesium to protect essential fat’s
in transit, magnesium is nature’s calcium channel blocker. The problem has been that until very recently
magnesium has been notoriously hard to get in, it tends to run out as soon as it comes
in, and therefore it’s been forgotten. Now what we did was find out how to make inverted
micellar nano droplets, so you combine ionized magnesium salts with choline citrate and now
you get enhanced update and chaperone delivery to the cells we’re hungry for it. So now we should remember magnesium. Dr. Justin Marchegiani: Wonderful, excellent. What’s the next marker. Dr. Russell Jaffe: Well the goal value from
pH is 6.5 to 7.5, if you’re below that you’re too acid and you need more magnesium if you’re
consistently above 7.5 it might be catabolic illness and that’s something you don’t want
but we could talk about later. Dr. Justin Marchegiani: And we want like we
want the urine though the saliva it doesn’t quite matter
Dr. Russell Jaffe: No no urine urine and the reason we want the urine is because that’s
what we standardized, but more importantly if you put a Kirby Cup, if you put a little
plastic disc over your parotid gland in your mouth and you collect pure parotid saliva
you two can measure the pH of that. But having had that done to me when Frank
Oppenheimer was a postdoc and meet at some subjects, very true people will do that. What we call saliva or spit it’s a combination
of gingival fluid zero sanguinis exudate some saliva sub submandibular some parotid, it
turns out that saliva is not what you think it is. At least not in most Americans mouths and
and talk to the dentist. There are very few Americans that have a healthy
mouth. Dr. Justin Marchegiani: And then with the
urine, are we testing first morning urination, or they can be another example? Dr. Russell Jaffe: No no no there’s only one
time of day. You can only get a meaningful measure after
six hours of rest. So when after six hours at rest the next urine…
yes and you by the way during those six hours you can go to the bathroom and go back to
bed. You just can’t go to the gym or the kitchen
Dr. Justin Marchegiani: Got it, because you’re gonna create acid byproducts on your muscle
activation. Dr. Russell Jaffe: And other than after those
six hours of rest, there are somewhere between 20 and 40 variables that influence urine ph
at any random time Dr. Justin Marchegiani: That totally makes
sense. Dr. Russell Jaffe: Right the next measurement,
the next measurement is vitamin D, specifically what’s called 25 hydroxy D but if you just
ask for a vitamin D that’s what they’re gonna do. Now there are three forms of vitamin D and
there are some experts who say measure all three of them. I do not advocate that, partly for cost and
partly for practicality. So if you think there is something wrong with
the way their kidneys are processing vitamin D or their liver is processing vitamin D then
you might want to do all three different what are called isomers. In general you want the 25 hydroxy d and the
goal value is 50 to 80. Now there was recently an article in New York
Times, and a very distinguished science writer says, almost everyone in America is low in
vitamin D it’s normal to be low in vitamin D so don’t even measure vitamin D and don’t
supplement. Now did you understand what I just said it
do you understand how silly that is? Dr. Justin Marchegiani: Absolutely yes okay
absolutely. Dr. Russell Jaffe: Let me clarify for everybody,
because I know you know this, but when vitamin D is below 20, well of course your bones are
gonna fall apart, but more importantly you just tripled or quadrupled your cancer risk. Dr. Justin Marchegiani: Exactly. Dr. Russell Jaffe: And you probably tripled
your cardiovascular risk. Because vitamin D we call it a vitamin, it’s
actually a neurohormone. It actually regulates cell division; it does
a whole lot of things and we know in my opinion the best outcome goal value 50 to 80 the vitamin
D council I believe says 40 to 70 but that’s close to 50 to 80. And the ranges that we have said were the
values that we have said give you a certain latitude. So if you take a little bit too much vitamin
D, and you get up to 90 or 100 I have no concerns. So when I say 50 to 80 I don’t mean that 81
is a problem, I’m saying the safer range that we know to be effective and protect you from
the profound chronic illnesses 50 to 80. And how much vitamin D do you take? How much vitamin D do you take? Well as much as you need to get into the 50
to 80 range. Dr. Justin Marchegiani: Yeah as much as you
need. Dr. Russell Jaffe: And I take and I prefer
for people to take drops under the tongue, so they can absorb, well that’s a turkey word
be careful of that but drops under the tongue before you swallow them are easily taken up
and many many people over forty million according to my colic. Over forty million Americans don’t absorb
vitamin D from their gut. They’ve got to take it up they’ve got to take
it up. Dr. Justin Marchegiani: Interesting
Dr. Russell Jaffe: From their mouth Dr. Justin Marchegiani: Yeah Hollen he’s also
he’s also a researcher over ABU as well right at your alma mater? Dr. Russell Jaffe: that’s where I met Mike
Hollen. Dr. Justin Marchegiani: Okay he’s been there
for a long time right. 34 years. Dr. Russell Jaffe: About that he’s developed
the fundamental methods in vitamin D research he’s known as dr. sunshine. Dr. Justin Marchegiani: Yeah absolutely now
I’m seeing some people online they’re pushing back a little bit cuz we have vitamin d3 the
pre vitamin D we make on the ski. Ssomebody hits it that cholesterol I think
goes through our liver and gets forming the 25 hydroxy vitamin D, which is calcidiol and
then calcidiol hits the kidneys and gets converted to calcitriol. So more people I’m seeing are saying hey we
had a measure calcitriol or that the vitamin D that’s activated to the kidneys and they
say there should be like one to one ratio on the d3 the 25 hydroxy versus the 125 which
is the calcitriol. What’s your opinion on that having that one-to-one
or the 125 is? Dr. Russell Jaffe: Having spoken to 12 different
world’s experts and their opinions matter and mine doesn’t cause vitamins not my particular
expertise. I can tell you they each have a different
opinion. With respect to what your folks, were saying
if you have the resources and you want to have the maximum useful information. Then at least you would measure the 25 hydroxy
and the 125 hydroxy. Dr. Justin Marchegiani: Got it. Dr. Russell Jaffe: But you might want to measure
the precursor as well. If you’re going to do that, but I will offer
to most people for home the value proposition including how much is this going to cost… Dr. Justin Marchegiani: Right. Dr. Russell Jaffe: Leads me to conclude for
most people to start with 25 hydroxy D. No disrespect on the question but just start
with 25 hydroxy D bring people into the 50 to 80 nanogram per ml range. Then if you have any question or if you want
to just be a more scientific and evidence-based practitioner, when you get them into range
then measure and see if you have a one-to-one ratio. Dr. Justin Marchegiani: And what if there’s
not was it would there be something you would do specifically. I know some data says you should give resveratrol
to help with that some today it can be an infection kind of thing. What’s your take on why that may be skewed
we’re 25 is higher and 125 is lower? Dr. Russell Jaffe: Well you raise several
very good points. My friend happens to own resveratrol globally
and I can tell you they’re going out of the resveratrol business because, resveratrol
tall has very low bioavailability. It is a poly phenolic it is in red wine, especially
granule red wine. However because it is very low bioavailability,
which means very low solubility. When you give it in the doses that people
have tried to give it, you end up irritating the gut and irritating the immune system. So we have for a long time at least the last
25 years advocated the safer more effective polyphenolics and activate your innate immune
system and do many wonderful things for you. And that’s quercetin dihydrate as the flavonoid,
and soluble OPC ortho proanthocyanidins for the chemists as the flavonol, because you
need flavonoids and flavonols. These are the colorful compounds in foods
but almost all of them in high doses are mutagenic which means oncogenic which means promote
cancer because they have such low uptake and they can be irritating, and if you irritate
the immune system enough, it will become very upset. Dr. Justin Marchegiani: Make sense
Dr. Russell Jaffe: Flavonol but safer the soluble OPC we have them together in different
forms because they help prepare they reduce pain they enhance many functions of the innate
immune system and when your innate immune system is functioning, you are in a repair
mode where you don’t have to call in the extra troops. What’s called the adaptive immune response
which are the lymphocytes and the other delayed immune reactive cells. So, which one is to provide a lot of energy
to the innate immune system so it can defend and repair you, so they can recycle foreign
invaders down to their building blocks and make them available for the body to build
itself up? And then more importantly, after you do defense
you have to do repair. Well most Americans are in defense mode almost
all the time. You can think of it this way, during the day
we do more defense work when we’re getting restorative sleep, we do more repair work. Ah notice I snuck in restorative sleep. Now if you need restorative sleep, then you
might need that salt and soda bath the dichromatic light which we didn’t talk about but that
goes along with it the abdominal breathing, the active meditation the magnesium and choline
citrate, maybe tryptophane with some zinc and b6 so that your your body can make the
serotonin and the melatonin. I never give serotonin. I never give melatonin because the body never
floods itself with those neuro chemicals and neural hormones. I give the tryptophane in a way that it goes
exactly in the brain where it’s needed, where the brain turns it into serotonin or melatonin
as needed. And by the way it has a very short life in
the body because it’s too potent to leave around. So, we follow physiology before a pharmacology,
but that also means we study physiology and frankly most of my colleagues today, they
know about pathology and I am a doubly board-certified pathologist, but they don’t remember physiology
and biochemistry flummoxes. Dr. Justin Marchegiani: Yeah, I agree healthy
egg yeah biochemistry and physiology and when you apply it that becomes Clinical Nutrition
and functional medicine essentially, right? Dr. Russell Jaffe: Absolutely, absolutely. Dr. Justin Marchegiani: Very good. Dr. Russell Jaffe: So now the next, right. The next test is an omega-3 index, want to
know where you are omega-3 to omega-6 this is Bill Harris’s test. Can be done on a blood spot, and the goal
value was more than 8%, and the quick anecdote is that Bill Harris was in the offices of
Professor Patti Deutsch at the Military Medical School, she and I are friends I came by because
I was going to confer with her and bill was lamenting the fact that it’s so hard to find
adults with healthy omega-3 levels. Patti points to me he pulls out a Lancet he
calls me up a few days later he says your omega-3 is 13.2% something like that I said
well is that better than eight he said well we think it is if you know that above eight
is good we know that above eight is good but let’s say that you were just a consumer or
just a listener to this show. You might assume that 13 is better than eight. But I’m a scientist so I had to ask Bill is
it really better than eight and he’s an honest enough scientist to say we think it is we
pray it is we hope it is come back and five or ten years we’ll have more day. So that’s the omega-3 index. And then we only have one more and that is
a urine test, this is the measure of oxidative damage and risk in your DNA it’s called 8-oxoguanine
that is 8-O-X-O-G-U-A-N-I-N-E, 8-oxoguanine, and because it’s a urine spot test, we actually
have a value per milligram of creatinine. So, your best outcome value is less than 30
milligrams per milligram of creatinine. Dr. Justin Marchegiani: Is a test in organic
acid by Genova it’s called 8 hydroxy – deoxy guanosine, it sounds very similar to that
I know that’s an oxidative stress marker? Dr. Russell Jaffe: Yes, yes. I think that we’re talking about the same
molecule I can tell that this molecule has several different names, they’re all the same
you want the DNA, the nuclear DNA oxidative stress marker that’s the one you are. Dr. Justin Marchegiani: That’s it that’s correct
good. Dr. Russell Jaffe: Now we help people interpret
tests that other labs do. So we folks want to know about these best
outcome goal values and how to attain them, then you would talk to our health coaches
and our nutritionist. If you want to have them perform they can
be performed through our lab or through your lab although the LRA is distinctive to us,
and the omega-3 index is distinctive to Bill Harris. Dr. Justin Marchegiani: Very good. And then what’s the range you want to be in
for the omega-3 again? Dr. Russell Jaffe: Yes, for the omega-3 index
you want more than 8% to be omega-3 Dr. Justin Marchegiani: And with yours you
were up to 13 you were saying right? Dr. Russell Jaffe: 13 plus. Dr. Justin Marchegiani: Okay so what we’re
going to do… Dr. Russell Jaffe: At the moment there’s only
one person who has a higher value, if I remember correctly from what Bill said, and it was
actually a youngster, was a teenager but this mom took very much pride in telling us how
much omega-3 she got her kids to eat. Dr. Justin Marchegiani: And if they’re a high
threshold for that just because of the lipid peroxidation would you say eight grams, four,
six, what’s your high-end recommendation you know we’re assuming farmers pharmaceutical
grade super high quality, so it’s not oxidized. Dr. Russell Jaffe: Well if the question is
how much EPA and DHA do I take and I would never take an oxidized product and I would
never recommend anyone do that. But I currently take 8 to 10 grams a day,
and that may seem high but I can tell you that given my particular background, that’s
what seems to be needed to keep all the other parameters in the range that I would like
them to be. So I’m personalizing my intake. Dr. Justin Marchegiani: Plus you’re also probably
calibrating the L ascorbate which is you know stabilized membranes too, right? Dr. Russell Jaffe: Oh of course and I take
the polyphenolics and I take the super B complex that has a full mineral complex, and I occasionally
take some extras in because I’m a man. So yes and I take prebiotics probiotics and
symbiotic. So yes I actually sent someone a photograph
of the 12 supplements that I take a day and I take two to four doses a day of those supplements. Now I’m like everyone else when it comes to
opening closing bottles, I understand that it’s a commitment I have made because it helps
me feel and function so much better. By most physical and functional measurements,
I’m half my age and if I can keep that up if I can keep that up for another 30 40 years
it’ll be a good run. Dr. Justin Marchegiani: Excellent Dr. Russell
Jaffe, it’s been amazing podcast. Lots of knowledge bombs lots of great information. Were there any other biomarkers that all the
eight? Dr. Russell Jaffe: No no we got through all
eight of them yeah that was pretty quick but thank you for being such a good host and for
making sure that I stayed on top Dr. Justin Marchegiani: Excellent. I’m gonna put in the show notes here, we’re
gonna put the links to the ELIZA ACT biotechnology food allergy lymphocyte test. Will put the vitamin c el ascorbate, the potency
guard powder links, and everything so if anyone wants information, we’ll put it down below. Is there anything else you want to leave the
listeners with here today dr. Jaffe? Dr. Russell Jaffe: Oh gosh yes, I would like
folks to know that in the 21st century we have to save our own lives. You cannot rely on science from the 19th or
20th century. I’m not even sure today you can rely on an
expert. As Jackie Mason the comedian says, in the
phone book or wherever you look up your doctor its lists every condition and whether they
were present or absence the day your problem occurred. And I’m just trying to be a little bit humorous
about it, I think consumers should be very active today learning about themselves through
self-assessments, through tests that can be interpreted to best outcome individual levels,
as we’ve just been talking. Now this is a new paradigm, this gives information
inspiration and if you put some effort a perspiration in, you can recover decades of quality life,
and you can feel and function better tomorrow. It’s the best value that I have found in all
my years in science and by the, way this is not only how I follow through I do walk my
talk. But this is how my parents live near the end
of their life and the way my children live today. So put us to the test and find out how well
you can feel. Dr. Justin Marchegiani: Well thank you so
much I think you did a phenomenal job taking the hard science, biochem science, and applying
it and making it practical so people can apply it so, thank you so much I look forward to
having you back soon to dive in deeper and you have a phenomenal day that dr. Jaffe you take care
Dr. Russell Jaffe: You the same, thanks so much. Dr. Justin Marchegiani: Thanks so much, bye

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Reader Comments

  1. Wes Michaels

    Since he is obviously way smarter than I am I hesitate to criticize but:

    1. It seems that his argument for a high carb Mediterranean diet is derived from association epidemiological studies and not from causation studies.

    2. I wonder if he is deducting the fiber from the total carbs. If not, it changes the daily macronutrient dietary percentages. (i.e. way less than 60% of Kcal from carbs)

    3. I would love to hear a round table debate / discussion between. Dr. Jaffe, Dr. Saladino and Dr. Morley Robbins.

  2. George Ramos

    These guys cover all. Vitamin C. Omega 3 fish oil. Food. Keto or non Keto, well rounded interview. J.

    Reviewing this video again

  3. Inja Kim

    Excellent!!!, Thank you so much for your prompt reply. I listen to Dr. Andrew Saul & few other Dr
    , I believe in it. Just hard to know which one, in what forms, How much to take is not so clear. I will try to buy/get what you mentioned. I talk to my Physicians & she/he most of them are careless, no interesting to hear….etc. I believe in Tapping too. I know you through Tapping. I do Qi Gong, Breath & Tai Chi, have been doing lots of research too. Not as diligent as I should be, because there are no clear recipes on what/how is best ways to do daily:, … I should get into more……

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