Donna Gates

The Power of Developing a Strong Inner
Ecosystem
Guest: Donna Gates
The purpose of this presentation is to convey

information. It is not intended to diagnose, treat, or
cure your condition or to be a substitute for advice
from your physician or other healthcare
professional.
Dr. Kellman: Donna Gates is the international

best selling author of The Body Ecology Diet:
Recovering Your Health and Rebuilding Your Immunity and The Body Ecology
Guide to Growing Younger: Anti-Aging Wisdom for Every Generation. Shes also
on a mission to change the way the world eats. The Body Ecology Diet was the
first of its kind, sugar free, gluten free, casein free, and probiotic rich.
In 1994, Donna introduced a natural sweetener, Stevia, to the U.S., began

teaching about fermented foods, and coined the phrase inner ecosystem to
describe the network of microbes that maintains our basic physiological
processes from digestion to immunity.
Over the past 25 years, Donna has become one of the most respected
authorities in the field of digestive health, diet, and nutrition. In 2013 she
completed an advanced fellow with the American Academy of Anti-Aging
Medicine. So welcome, Donna. Its so great to have you participating in the
summit.
Donna: Well, its wonderful to be invited to participate in the summit because

I know you have some excellent people on here. So it should be quite
fascinating for people.
Dr. Kellman: Yes, and youre going to play a very important role in the
conversation. Donna, can you tell us a bit about your own personal story and
2016 The Kellman Center for Integrative and Functional Medicine. All rights reserved. 1

how you got into gut health, microbiome health, what you called the Body
Ecology Diet, because you really were way ahead of your times? Now, I think
science is catching up to your ideas that you were promulgating many, many
years ago.
Donna: Well, I look back, and I honestly think there are a lot of people on the
planet right now sent here to sort of help turn things around because were
really in a desperate situation. Our children are at risk like never before.
I look back over the years. And as a kid, I loved food. And I just felt it had
some healing power. Id ask people like doctors, for example, do you think
what Im eating, the French fries or Coke, pizza, does that have an effect on
my skin? Oh, no, no, no, not on your skin at all. But then my skin was
broken out. So I started taking antibiotics for a long time. Actually for 15
years I took antibiotics off and on to keep my skin clear. And it caused a yeast
infection.
Many years later I met Dr. William Crook. Hed just written the book, The
Yeast Connection. I realized thats what I have. And I started on his diet. But it
wasnt quite strict enough. And I had learned a lot about food by then. I went
to college and studied to be a dietician and realized I didnt want to work in
hospitals and all. So I just kept training myself.
By this time I just sort of thought Ive got to understand this condition of
candidiasis. And Ive got to put together a diet that really works. So thats
really how I got started. I started helping people with candidiasis with a gluten
free, sugar free, and dairy free diet. And thats really an important diet. I mean
its a very important part of an elimination diet today.
But it just was what worked for people. I started getting myself well, finally.
And other people all got better. Every single person improved. Their symptoms
went away. But if they started eating those other foods again, the symptoms
would come back.

I always kind of ask the universe what do I need to know because I dont want
it just for myself. I really want to help other people too. And I honestly believe
when you ask like that, you do get the answers. I dont even know, it was 25
years ago, exactly how it came together. But I know I began to study
microbiologists and their journals. And they were always reporting to each
other things they were finding. But it wasnt ever coming down to us.
And I just began to realize theres a whole community in our gut. And this is
important. Really its very important to have it there. Then I began to wonder
well, how does it get there. And honestly, nobody had that conversation back
in those days. And just connecting a lot of dots and piecing it all together, I
began to realize that birth, that was really when it started.
And this was such an important thing. People didnt realize that it wasnt just
about bringing a healthy baby into the world that had the right fingers and
toes where they were supposed to be. It was also immediately getting this
inner ecosystem into place. So I developed a system for doing that.
I realized, also, that with adults, we cant go back and start our life over and
get everything perfect. But what do we do? And thats when the fermented
foods came into the picture. At that time the only fermented food in the
country was yogurt. And nobody ate it. It was a hippie food. And it was dairy.
So I did learn about kefir. I did try to help people with milk kefir. But some
people couldnt take dairy, even though it was fermented. So I kept looking
and got the idea of taking coconut water and fermenting that. Then I started
hearing about autism right after I invented what we call coconut kefir.
The first child with autism showed up. And I started explaining to his mother
why all the children, every one of them, has candidiasis. Theyve got heavy
metals and toxins. They dont detoxify. And they have gut problems for sure.
So I thought well, this is what I think would work. And sure enough, this little
boy, Thomas, whos 16 years old today, he started getting well.

And we formed a group. And more and more mothers joined. And every one of
the kids was making excellent progress, many of them completely losing their
diagnosis of autism. And it just kind of all built on from there. I dont just
work with autism. But you learn so much when you do work with autistic
children.
And of course Ive always continued to learn as much as I can about the
microbiome. Fortunately theres a lot of information today. And what I used to
say years ago, because it made sense, and now theres science behind it, I
would say the bacteria talk to each other. Then quorum sensing came out and
showed that they do talk to each other. And I used to say well theyre inside
the gut. And the gut is connected to the brain through this vagus nerve. So
theyre talking to the gut wall. And theyre influencing the brain.
So I always say the hand of God is in this work because it isnt me. I think
right now were receiving a lot of what I like to call divine guidance because we
need it like we never have before.
Dr. Kellman: Sure. If you want to put it in more scientific terms, this is the
art of healing, the art of medicine. It has so much to do with that inner voice.
Most people dont think that its scientific. And it doesnt have a major role to
play in health and healing. But it really does. Youre a perfect example of that.
Donna: And you are, too, by the way.
Dr. Kellman: Well, Donna, thank you. I really believe in the art and the heart
of medicine. And I believe this is how you understood and you felt something
about the inner ecosystem that you knew existed. And it was something that
you focused on for a while, way before scientists confirmed that in fact there is
a microbiome and an inner ecosystem. Do you have any idea how you got to
this intuition and to this inner insight?
Donna: Well, I 100% agree with you. A true healer has this insight. I know
that some people will be turned off by this statement because the word God

bothers certain people. Other people are very comfortable with it. But I really
do believe that theres this inner connection, this inner voice. And you have to
listen to it. You have to be quiet and still. If Ive ever done anything right, Im
very obedient to that voice. And when it tells me to go look at something, or
this sense comes up that its time to look at this, I go there.
So I just think we should all develop that intuition. Probably everyone has it.
Certainly healers definitely have it. They must have it. You have it, which is
why so often in our conversations you bring up a beautiful spiritual side, the
heart. I dont know, not everybody can see that, especially today. Were so
busy. You cant access that part of yourself if youre always busy and stressed
out. You have to be quiet and still and then it comes up.
Dr. Kellman: And this will give you a very clear view of this inner ecosystem
and what we can do to really keep it healthy. I get the feeling that the bacteria
really love you. And they really give you their insight. So if thats the case, give
us the insight that the microbiome is giving you. Tell us more.
Donna: I heard Dr. Robert Rountree say this recently at one of the
conferences, that there is research showing that the microbiome are very
much influenced by our thoughts. And I used to think that too, that they
really are tuned into us. And we should be tuned into them. So over the years
Ive just collected vast amounts of fascinating information.
For example, were so much alike. We human beings and the bacteria and the
other microbes inside of us, theyre just like us. They form communities, or
what scientists are now calling guilds. And they work together in their guilds.
Some of them, theyll even sacrifice themselves for the good of the community.
They secrete substances to help each other grow so they can work together
effectively. Theyre highly intelligent in a microbe kind of way.
Leo Galland has a new concept hes brought up, which is pretty brilliant.
There are certain bacteria in the gut. Theyre Alexander organisms. In other
words, Alexander the Great was this fantastic leader. Thousands of people

followed him into battle. And they conquered a huge part of the world because
he was Alexander the Great. And thats the only reason they did it. Well in the
gut, the guilds, or these communities, they do need a leader. So certain
bacteria have been identified as Alexander organisms. One of those is
plantarum [inaudible]. Theres a group of them. Thats one of the things
scientists are looking at, who are the leaders. Who do all these other microbes
follow? So thats pretty fascinating.
The other thing is that people tend to think of the microbiome as bacteria
because we always talk about that. But theres just amazing diversity in the
gut. The diversitys extremely important. Also, the microbiome consists of
viruses. People always think viruses are bad. And then there are
bacteriophages that are actually controlling the viruses. And theres yeast and
protozoa.
A lot of people are talking lately about archaea, this new species that was
thought to be a bacteria. But now theyve moved it into its own species. If you
have a lot of archaea in you, which about 50% of us do, well tend to be
constipated all the time because they produce methane gas, which causes
constipation and irritable bowel, as well.
Theres fungus in the microbiome too. The michobiome is what we call the
fungus. And the bacteria are producing toxins. Theyre called endotoxins. They
inflame the gut wall. And then things leak in that are not supposed to be
there. So we end up with diabetes and insulin resistance, hypertension,
cardiovascular disease. We get fat because of it and become obese. We have
cholesterol problems. So I always think of the endotoxin, this toxin theyre
secreting, as like a gun thats ready to go off and cause big problems in our
body.
But what really pulls the trigger on that gun is a high fat diet. And today its
real in to go paleo or whatever and go high fat. So theyre eating bacon and
butter and lard and cream and putting cream in their coffee or butter in their
coffee and all. Thats too much. If you look at the genes, they definitely dont

like a high fat diet. And bacteria dont. They dont like sugar. Sugar destroys
them, too, just as much as stress does. So what we eat is really, really
important. And of course what we eat, they determine a lot. Theyll literally
make you hungry for the foods they want to feed them and keep them
growing.
So we have to use a certain amount of willpower, initially, because it only

takes two days or so of eating a healthier, better diet and the microbes start to
change. The whole microbiome starts to quickly alter toward a much healthier
one that now isnt going to send those signals to feed them pizza and French
fries and Cokes and things like that. So theyre very much controlling our
desire for food, our mood, whether were happy or depressed. And theyre
controlling our genes.
We have 23,000 genes, more or less. And there are trillions of them inside our
gut. Every one of them has their own set of genes. So there are literally
trillions of genes in the gut. And the bacteria and their genes are expressing
our genes. They can be turning on the genes we dont want turned on that
cause gut problems or make us age or cause cancer. Then the good genes, the
ones that protect us all the time, theyre not getting expressed.
So they just have this huge, huge effect on our body. And theyre teeny tiny,
deep inside of us. We have no idea that theyre there at all. Theyre important.
And its exciting to me that scientists are finally focusing on this. For many,
many years I was that lone voice out there. And I kept thinking why dont
people wake up and see how critical it is.
Its how we prevent autism so consistently over the last 15 years, is by getting
that inner ecosystem in place, building that strong immune system. Even if
the parents choose to vaccinate down the road, youve got to vaccinate
someone with a strong immune system. And that isnt a newborn baby, by the
way. But it isnt going to be a child who has gut problems. You have to build
that immune system in the gut. The immune system is housed mostly in the
gut.

Dr. Kellman: So Donna, what is the best way for people to improve the gut
and to improve the microbiome? You have a very interesting perspective.
Youre very much focused on fermented foods, and rightfully so. You have a lot
to offer us, especially about when to use them, when to use different types of
fermented foods. So give us some insight. How do you begin to help someone
heal their microbiome?
Donna: Well one of the things that is emerging in the scientific world is that
actually the diet is the most important. That influences the microbiome most
of all. And weve argued for years that some people should be paleo. And some
should be this or that. Whatever you choose to be, its changing the
microbiome in you.
So I do think its very important that we find the best diet for us. Probably
thats going to be clearly defined for us. And if you want the healthiest diet,
well soon know what that is. Like Ive always said, the Body Ecology diet is a
gut smart and gene smart diet. It is exactly what the microbes need to eat.
And I did introduce fermented foods years ago. And its one of the reasons
weve had so much success with autism. Actually, today a lot of women call
me when theyre pregnant or even before they get pregnant because they want
to get ready for the baby, which is great. But we have our mothers on
fermented foods during the pregnancy, before. So they have this really healthy
bacteria from the foods in their gut.
Now, we know that the bacteria actually translocate from the gut even into the
placenta, into the breastmilk. So the babys being exposed very early in the
placenta, then when hes born, to the mothers healthy bacteria, and then in
the breastmilk, so in those early days, which is so critical for studying that
inner ecosystem in place.
Thats all happening if the mothers eating a diet like ours. Its very balanced,
lots of plant foods. Its just rich in a lot of different healthy foods but none of
the bad food. We dont have gluten ever. We dont have sugar. So theyre not

eating the bad things. In the meantime theyre eating a lot of healthy proteins
but not a whole lot of them, much more plant foods. The bacteria love plant
foods. They need fiber that you do find in beans, which I dont have people eat
in the very beginning because theyre hard to digest. People with candidiasis
dont do well on them, with digestive problems.
But you can add them in later, typically lentils and adzuki beans because the
bacteria do like them. Even if you dont digest them very well, and you dont
get much food value from them, they happen to be one of the favorite foods of
your microbes.
And you grow a healthier inner ecosystem with a really nice diversity if you eat
a lot of plant foods for that fiber. And then they take the fiber, and they turn it
into butyric acid. And that becomes their fuel and our fuel. Theyre very
important for their genes. They help us have energy. Theyre very important
for having energy.
Now, the baby, what we do with a newborn baby is we literally have their
mother, whos been drinking the fermented coconut water, coconut kefir, put
baby teaspoons into the babys mouth when theyre born, the next day or that
day. You can take the juice from the fermented vegetables and dilute that in a
dropperful and put that in the babys mouth.
And they make a funny face because they never had this sour taste before.
But they grow up completely different as a result of that. Theyre so smart.
Theyre so happy. There are a couple of things across the board. Every single
one of them are really physically beautiful children. But theyre so happy,
consistently. So theyre delightful to raise.
Compare that to an autistic child. Thats a pure nightmare for the parent.
Having a baby in the beginning is hard anyway. But imagine if your babys not
colicky, sleeps well, happy when they wake up, poop when theyre supposed to
as theyre supposed to. It just starts life for everybody so much better. So
theyre very happy children.

Dr. Kellman: Youre giving them a taste of fermented foods from the get go.
Theres some controversy as to the use of fermented foods if theres, lets say, a
lot of bacterial overgrowth. If someone has a lot of bloating and gas and
abdominal distention, will you still recommend fermented foods?
Donna: No. Im so glad you brought that up because all foods have a front and
a back. There are times when theyre good for you and times when theyre not
good for you based on the condition in your body and your genes and so on.
Years ago, this happened.
This is what I mean about learning so much from the children with autism.
We would have kids come along every once in awhile. And they absolutely
couldnt take the fermented foods. And I thought what, I wonder why. And
then a dear friend, Dr. Leonard Smith, whos a gut surgeon, we started
tracking it down. SIBO wasnt very popular then. But we knew they had
overgrowth. Bacteria, whether its good or bad, it was in the wrong place. It
was in the small intestine.
And that was almost like a diagnosis for SIBO. If they reacted that way to the
fermented foods, we knew that they had a pathogen. We thought it was a
pathogen. But now we know it can just be normal bacteria thats migrated up
into the small intestine where its not supposed to be, causing problems. And
we knew that they needed to do something. Botanicals could help, oil of
oregano, for example, and berberine, but maybe not. Maybe they needed to do
a low dose rifaximin and a low dose antibiotic so they could wipe it out and
then be able to introduce the fermented foods.
Now, not all fermented foods are the same. I know kombuchas really popular.
And this is going to upset a lot of people to hear this. But kombuchas an
example of a fermented food with wild yeast. So if you drink kombucha, and
you get real bloated afterwards, its because we shouldnt be having all that
wild yeast in our gut.
And if youve had a yeast infection, which most everybody has somewhere

along the way in this day and age, your immune system is very, very much on
alert for more yeast coming into the body. So if you eat gluten, which looks
like yeast, if you eat wild yeast in kombucha, for example, wine and beer, your
immune systems going to have a really strong autoreaction to it. So I dont
have kombucha at all on the diet. And I dont think its a good food. I would
never give it to a baby in the beginning, even though it has some healing
properties in it. Its just inappropriate at that time.
So now the fermented vegetables, this is another one of those things that I
swear it wasnt me. There was some voice or understanding, something helped
me do this. And what it was, was I first started off shredding vegetables and
packing them in a jar and fermenting because nature has bacteria all over
those vegetables. And they will ferment.
But I got the idea to put lactobacillus plantarum into them. Now, plantarum is
naturally growing on plants anyway, plantarum, plants. But nobody
understood back in those days how special plantarum was. I decided to get a
culture over in Germany, get lactobacillus plantarum. We shred the
vegetables.
And then in the blender we make a brine with water. Today I put in a couple
of apples. I put in our starter with the plantarum in it. And Ill even feed it
some humic minerals. We have the good minerals. Ill put some dropperfuls.
They love humic minerals. So Ill put that in there. Ill put in some inulin. They
like that, too. So I put it in the jar and ferment it.
Well, recently I had a lab analyze it after all these years. And there was a
difference between the same batch of vegetables without the plantarum and
the starter. Everything was the same except one batch had plantarum. One
didnt. The batch without the plantarum had 160 billion CFUs per gram. The
batch with the lactobacillus had 570 CFUs per gram, so 160 versus 570
because the plantarum was in there. So it is an Alexander organism. It caused
all the other bacteria to grow in number, as well. And plantarum degrades
oxalates. It degrades histamine.

A lot of people have a very small histamine bucket. So they cant eat foods that
are high in histamine without having strong reactions. So some people just
cant tolerate the amount that another person can. And lots and lots of people
are reacting to oxalates today. They have no idea how dangerous they are.
Weve lost the bacteria, a little guy named oxalobacter formigenes, whose only
job in the gut is to sit there and eat oxalates all day, which come in on plant
foods. Theyre little tiny shards of glass that are in plant foods, especially
spinach and chocolate and unfermented soy and beets. And nuts and seeds
are very, very high.
So were eating a lot of those today, way over what we should be eating in a
days time. But if we have Mr. oxalobacter formigenes in there, hed be
gobbling away. What happens, though, is if hes not there, these oxalates
cause calcification in the body. They cause stones. So people know about
kidney stones. But they dont realize they are finding stones now in peoples
bones, in their brains, in their lungs during an autopsy. These stones can go
anywhere in the body.
I did a podcast with Dr. William Shaw where he talks about it. Hes head of
Great Plains. They test for oxalates there. So once hes wiped out with an
antibiotic, oxalobacter formigenes, hes one of those missing microbes that
Martin Blaser talks about. He doesnt come back. So other bacteria try to
compensate. Infantis, bifidus infantis, its a pretty good oxalate eater. But the
best one of all is lactobacillus plantarum.
So plantarum degrades oxalates, gobbles up histamines. Its a folate producer.

Folates are very, very important for expression of the methylation genes. So
Mr. Plantarum, or Mrs., I always think of her as female, actually, for some
reason. I do assign a personality, as silly as it may seem. I just have a real
respect for them. And I really honor their presence. And I guess I assign
personalities to them.
Dr. Kellman: Well, yeah, in some ways they do. Theyre very giving organisms,

thats for sure. Theyre so involved in our health.
Donna: The good ones sure are.
Dr. Kellman: Its awe inspiring. It really is. I think we can learn a lot from our
microbiome, which is a whole other topic, the real implications of the
microbiome. And heres one, their giving quality and how they work as an
integrated whole. So if someone has a lot of bloating, a lot of gas, you would
not recommend the fermented foods, right, at the beginning?
Donna: No, no, I would for many, many people. They can go right into them.
But they still may get gas and bloating. They often do their first week or so
because now youre sending out a lot of new bacteria into a very toxic,
unpleasant environment. So those first settlers, well, they dont colonize in the
beginning. Theyre sort of like the pioneers. Theyve got to go into this very
toxic world and change the environment so that the next groups coming in
can survive there.
So they will, in the beginning days, cause gas and bloating. Thats why I think
doing a home enema or going to see colon therapist is a good thing to do in the
beginning because theres a lot of disturbance in there that youre going to be
rinsing out. And the persons more comfortable. But youre always going to be
eating your fermented foods and drinking your liquids.
Dr. Kellman: Okay, so even if someone has the SIBO, small intestinal
bacterial overgrowth, with bloating and gas, you still would tell them to eat
fermented foods.
Donna: Lets say its somebody whos never eaten them before and theyre
going to start on them, theyre going to probably have some gas and bloating,
especially women. Men, right away they say, Wow, I drank that probiotic
liquid. My bowel movements became so healthy right away.
But if it continues, if it doesnt go away, then for sure you need to go and work

with a functional medicine doctor who understands the gut. And then of
course avoid them until youve wiped out the bacteria in the small intestine
thats not supposed to be there, and hes under control, which could be a
couple of months. Then introduce.
The first one I would put anyone on would be the vegetables made with the
plantarum because you do need to restart that inner ecosystem. You cant go
the rest of your life avoiding these priceless fermented foods because you had
this problem in your gut. You take care of the problem. And you start focusing
on rebuilding that inner ecosystem.
Dr. Kellman: Now, what about prebiotic foods in such a situation, if theres a
lot of bloating and gas? Would you still recommend some of the prebiotic
foods, lets say Jerusalem artichokes or jicama?
Donna: Yeah, there are several bacteria. I dont have them all on the top of my
head right now. Theres a group, about five different bacteria, that are safe to
eat. Oh, I know one of them is Saccharomyces boulardii. Bifidus bacteria, for
sure, is very safe to eat. So are the soil born organisms. So thats three of
them right there.
So definitely take those. Dont avoid. Take those as probiotics. Then of course
inulin is an excellent food for the bifidus bacteria, to help them grow. And
thats not a bad thing to do because at the very beginning of life, when our
inner ecosystem is being established the way nature wants it established, we
have mostly bifidus.
Its the predominant bacteria in the gut, bifidus infantis. You can buy that as
a supplement. Bifidus infantis is the predominant bacteria for the first six
weeks. And then other bifidus are in there too. So that would be a really good
thing to continue on probiotics, feed them with a prebiotic.
Were about to bring out some bioidentical human milk sugars that were
bringing over from Germany as a prebiotic because we cant get milk sugar.

You cant get milk, human milk. And these are bioidentical. Its a great
prebiotic. Its our first prebiotic. Inulin is another excellent one. And then food,
food contains the prebiotics. The food we eat that comes out of the garden
contains wonderful bacteria. They grow together. Its just another one of those
miracles of nature that amazes me.
Think about this. You go into the field. You pick a head of cabbage. Well since
that cabbage was a tiny little seed and all its life it had bacteria on it.
Everything has bacteria on it. Then this bacteria, this grouping, this
microbiome, lets say, of the cabbage, work together for the entire life of the
cabbage until you come out, grab that cabbage, bring him in the kitchen, and
cook him or shred him up or ferment that cabbage.
So those microbes on there are really used to working together in a very

special symbiotic relationship with each other. And that kind of wisdom, we
humans have not figured out how to do that. Thats why probiotics are
certainly very valuable. But probiotic foods are valuable too because they have
that wisdom of nature. And the foods actually always have a little sugar in
them, even onions and carrots.
Dr. Kellman: And certainly jicama. It tastes sweet, actually.
Donna: Oh, very much so. Thats excellent.
Dr. Kellman: So, Donna, look. There are some people that would say if you
have SIBO, small intestinal bacterial overgrowth, with a lot of bloating,
etcetera, they would tell people to hold off on a lot of the vegetables and
certainly many of the prebiotic foods. So am I getting you correctly that you
disagree with that approach?
Donna: No, not if a person absolutely knows they have SIBO. But most people
dont. They just notice that something happened. All of a sudden they have a
lot of gas and bloating, SIBO can happen at any time. If you go to a
restaurant, have food poisoning. A couple of months later, SIBO is suddenly

occurring. There are the different causes of SIBO, traveling to other countries
and so on. But something has made the bacteria appear in the small intestine
where its not supposed to be. And many people, they dont know about it yet.
So theyll just go to the doctor and say, I have all this gas and bloating.
And the doctor maybe does the lactulose breath test and says, Well you have
SIBO. You have too much archaea, too much hydrogen sulfide bacteria,
whatever. And you have SIBO. So lets treat that. So, no, they shouldnt have
the fermented foods at that time at all. But they could be taking the probiotics
that are safe to take, the soil born organisms.
Dr. Kellman: And what about the prebiotic foods, do you reduce them at that
time?
Donna: I would take inulin because inulin feeds the bifidus. And bifidus is
one of the bacteria you can safely take with SIBO. So now youre taking the
bifidus bacteria. And then youre feeding the bifidus bacteria. So thats good.
You want the good guys to still be in the colon.
Dr. Kellman: Would inulin, though, cause overgrowth of unfriendly bacteria

too?
Donna: Theres research that chicory inulin pretty much feeds the bifidus. But
to be perfectly safe, yes, just use the antibody. See, thats another thing about
antibiotics. Lactobacillus plantarum, its very antiviral. So if you get a viral
infection in the gut, its very much controlling the bad viruses. But also,
lactobacillus plantarum is resistant to most of the antibiotics in the diet. So
we have that in the cultured vegetables. Again, I wouldnt have the person
with SIBO taking that yet.
Dr. Kellman: Okay.
Donna: But eventually that person needs to realize I cant limp through life
without this microbiome. Im going to have to reestablish that. So I think that

that doctor and the patient need to work together to wipe it out. Wipe out the
bad guy. But those three that are safe to take, they could take that. They dont
seem to bother people. Theres a lot of information about the safety. A lot of
people who specialize in SIBO do recommend the bifidus and the soil born
organisms.
Theyre still adding something to the colon, which is where most of the
bacteria is supposed to be living anyway. Then you feel like okay, weve been
on this antibiotic, rifaximin, this low dose antibiotic for two months now. We
dont want to stay on it forever. And you dont want to take the probiotics at
the same time youre taking your antibiotics either.
Then I actually think its a good idea, after finishing the antibiotic, the
rifaximin, if you would then stay on the other botanicals, the berberine and oil
of oregano, for another month or two to really make sure that anybody left
over in there doesnt spring back up again. In the meantime, start establishing
the inner ecosystem by eating the first food that seems to be safe for
everybody Ive worked with, which is cultured vegetables made with the
lactobacillus plantarum.
Dr. Kellman: And how do you get that? This is something people could get on
your website, Donna?
Donna: Yeah, we actually sell a starter culture. Im in Las Vegas at this

conference right now. And I went into Whole Foods right after I got off the
plane. I asked the taxi driver to stop. I ran in and got some things. And to my
surprise, Healing Movement was in the Whole Foods there. They use our
starter culture. I went to Australia. And somebody way over there was using
our starter culture to make them because they understand how important it is
to add the plantarum. Its a smart thing to do.
You do not have to do it. They just can make fermented vegetables. But again,
now that I know all the things plantarum does, now that I know its an
Alexander organism, if you put them in there, or her, and shes in there telling

everybody what to do and how to behave and who can grow and all that, and
you end up eating your vegetables in a week, youve got a pretty special food
there.
Dr. Kellman: So could you buy a fermented food that already has
lactobacillus plantarum in there without having to make it yourself with the
start up kit that you offer?
Donna: Well, actually, thats a good question. Im glad I clarified that, too,
because all cultured vegetables will have plantarum in them because the
plantarum is naturally growing on the plant.
I dont use the term sauerkraut. I did in the very beginning. Remember, this
was 25 years ago. People would go in the health food store. And theyd buy
this jar of sauerkraut. It was dead. It had vinegar and lots of salt. And I
thought no, no, this is not what Im imagining here. So I changed the name, or
started using the term fermented vegetables, cultured vegetables. So
sauerkraut is usually just cabbage, maybe with caraway seeds and some salt
and garlic.
But fermented vegetables or cultured vegetables can have a wide, wonderful

variety of vegetables. You can put in cabbage and kale. This is a recipe I share
a lot with people because everyone likes it. Its a good one to introduce people
to so that they fall in love with cultured vegetables. But you just put in
cabbage and maybe a bunch of kale, like three heads of cabbage, one bunch of
kale. Ill put in fennel, mint, and an onion, a sweeter onion. And then in the
brine I put in those two apples and all the other things I mentioned.
And you shred up your vegetables. You put them in a big bowl. You toss them
all together. And then you pour your brine over them and start packing them
into jars. And then nature takes over and does all the rest. But they really
have a great flavor.
So theyve got fennel and mint and kale and cabbage. Youre getting so many

wonderful, wonderful nutrients, vitamin C from the cabbage, folate from the
kale. The mint and the fennel are excellent digestive aids. Of course fermented
vegetables are great digestive aids anyway.
Dr. Kellman: So where do people get these fermented foods? Are there certain
companies that you recommend, certain types? And what do you have on your
website just so that people know which ones to choose under different
circumstances?
Donna: Well, I realize not everybodys going to make them. So yes, you can go
into the store today and buy them. Its pretty amazing. Again, there was a time
when you never got them unless you made them. But today most health food
stores can find a source for them and carry them. And theyre all made pretty
well. Its really sort of a taste factor. Some people dont like spicy ones. And
the people who are making them are making them too spicy maybe. Kimchi,
by the way, is very spicy.
But there are quite a few companies. Wild Brine is one. All over the country
there are almost little groups. In the south there will be somebody thats
distributed all over the south, or the north, for example. So definitely go into
that section of the store and ask them, Where are your fermented foods?
We actually ferment quinoa and millet and chickpeas. We bring them in from
the fields over in Australia, where the soils really rich. Its all organic. We
grow a culture off of that. And the cultures very, very strong. As I mentioned
before, these are first generation bacteria. They grew out in the field. They
know how to work together. Theyre super hardy.
And from that we have a culture that we start with. Then we inoculate it with
antibiotics. And the ones that are left over, theyre super resistant to
antibiotics. So birth control, thats another one that youve got exposed to.
And then the ones that are left over, theyre real resistant to those. So when
somebody has a few ounces of one of our probiotic liquids, theyre getting a
powerful probiotic that is in a liquid form. So you can give it to anybody,

basically, even if they dont have teeth. Its just great. I always serve it if you
come to my house for dinner, which I hope you do sometime.
Dr. Kellman: I would love to get all these fermented foods.
Donna: Yes, and follow the Body Ecology. I always forget to tell people how
delicious the diet is. People are so impressed when they actually get to taste it.
But on the table with the food, I always serve a little kind of small wine glass.
And Ill put in about three ounces of that and sit it on the table. And if
somebodys never been to my house before or never tried them, theyre
expecting wine.
Well, wine is sour. So they pick it up and sip on it through the meal, which of
course helps with digestion. But they like it because they didnt have this
expectation of it being a Sprite or something. You can, however, put Stevia in
it and sweeten it and make it an instant sparkling mineral water, a drink like
Sprite. But it is sour.
Thats one thing about all fermented foods. They are sour. And some people
have never eaten sour. They only eat salty and sweet. They dont like sour in
the beginning. It takes about four or five days for your taste buds to actually
love sour. And they do. Thats why our babies, from the beginning of life, they
love sour things. They never want sugar. Sour dampens your desires for
sugar, which is a great thing for children. Give them fermented foods in your
home. And they dont want the sugar.
Dr. Kellman: Absolutely. But when you go to a health food store, pretty much
the fermented foods are one type. There really arent different bacteria from
one fermented food to the other, by and large. But youre saying your website,
you have different types of fermented foods with different types of bacterial
profiles. Is that right, Donna?
Donna: Well, the main thing that determines the bacteria profile is what is
already on the vegetables when you bring them in. Were just encouraging

people to add this extra Alexander organism in there to grow out because
shes doing so many things. If you made a batch, and you went to your
farmers market, and you gathered kale and cabbage and carrots or whatever,
and you came home and shredded them up and made your batch, they would
have a completely different ecosystem inside them than I would because Im in
California. And its a different farmers market. Of course, wed both get
organic if possible.
But see, thats the other beautiful thing about fermenting. The bacteria are so
intelligent. One of the things they are designed to do is look for parasites and
eggs and larva, which are on our food. And they will eat them up. So they love
them. Its like caviar. Eggs, its like caviar to them. And you dont have that
parasite forming in your gut. But they also do the same thing for toxins.
So lets say you couldnt get an organic cabbage. Your cabbage was sprayed or
something. Theyre going to take out those toxins. Theyre very, very good
toxin eaters. They put them on oil spills in the ocean and all that garbage
thats gathering in the middle of the ocean thats awful. Bacteria started
growing on that. Itll take a while. But theyre trying to eat it up. Bacteria are
scavengers of pathogenic things.
So some people cant get organic foods, cant afford them, dont have access to
them. Still ferment them because now youre adding these bacteria into your
gut. And theyre going to look out and help you.
Theres a myth of Noahs Ark. The reason people survived the flooding of the
earth at that time was that they had fermented foods. So they had something
to eat. So all over the world in all cultures they do have something fermented.
So I always thought about this story. And I thought were doing it again. Were
sort of boarding Noahs Ark. Were really in trouble. And weve ruined our food
supply. Were spraying it with glyphosate and chemicals. And its in the soil,
an empty soil. And here we come along. Were being allowed to find out about
these ancient foods again, at a time we really, really need them. Thats a gift to
us. Its truly, truly a gift.

Dr. Kellman: Oh, absolutely. And what about diet in general? Whats your
overall advice? Whats your approach to diet today, and nutrition?
Donna: Well the body ecology diet has really, strangely enough, turned out to
be, now that I mention nutritional genomics so much, too, its the perfect gut
smart, gene smart diet. Were taking care of the microbiome. Were honoring
the fact that we have certain genetic SNPs that are going to not work right if
we dont eat right. So to me, every diet should be gluten free. Its just an
important food to avoid for many, many reasons.
Dr. Kellman: What about the other grains, all the other non gluten grains?
Donna: Oh, perfect. Im glad you asked that. Ive noticed in a lot of people that
Ive tested lately, men, young men, they have a SNP in whats called the sex
hormone binding globulin. They need help there. So those people with that
SNP, they need to eat grains to balance their testosterone levels. And a lot of
people, men in particular, are going on a paleo diet, completely avoiding
grains.
They have to be prepared properly. First of all, they have to be soaked. You
dont need a lot of them. Theyre best eaten for the evening meal because they
do help produce serotonin, which turns into melatonin. So I really believe that
in the evening is a really good time to go vegetarian and have some grains or
grain-like seeds. And they should be always soaked to remove that phytic
acid.
Then they need to be ideally slow cooked. Thats what people did. They made
congees or porridges out of them by cooking them for hours and hours. And
then put in vegetables because they are more acidic. So if you add a bunch of
vegetables youre now balancing because vegetables are alkaline. So youre
making a more balanced food. Dont eat a lot of them. And eat them with the
fermented vegetables. Then you will digest them.
The reason so many people are saying well, grains are bad, I cant digest them,

is because they have a digestive problem. Fix the digestive problem. Dont
avoid foods that happen to be very, very important for the microbes. Theyre
an excellent source of fiber. Theyre calming to the nervous system. And many
of the genes, looking at the genes, the genes need them. So yes, grains, but in
the very beginning, when someone has candidiasis, the grains like rice, for
example, tend to still have too much sugar in it. It feeds yeast, particularly the
ones in the gut.
Dr. Kellman: So youre talking about rice and quinoa. What else in terms of
the non gluten grains?
Donna: So rice is gluten free, which is great. Its a good thing to introduce.
Oats also can be gluten free. And theyre excellent to introduce. But I usually
start people on the grain-like seeds, like quinoa and millet, for example,
amaranth. But we either ferment them, like we have in our new fermented
protein shake, because we have pea protein and quinoa and amaranth in our
pea protein shake with eight medicinal mushrooms. And we have sea
vegetable and different green vegetables in there. So its a very balanced
protein shake.
All those protein shakes that people are eating on the market, youre not going
to digest them because the phytic acid hasnt been removed. Fermenting
removes the phytic acid. So its way, way more digestible. So you want to
prepare your grains and grain like seeds in a way that theyre digestible. But
with quinoa and millet, theyre seeds. So like all seeds, theyre high in
oxalates.
So what I have people do to make them work for them is take out a pot. Put
water in it like you were going to boil pasta. Then you soak your quinoa, your
millet. Then you get the water boiling in the pot. Put in your, say, soaked
quinoa. Let that boil for about 12 minutes. And then you let it cool down.
Bring it over to the sink. Pour it into a strainer.
I actually use two strainers. I use a colander because it has little feet on it.

And then I use the strainer with little holes. I dont want it touching the seeds.
So I put it in the sink. I put it in the colander too. So I actually put the two in
there. Then I pour the quinoa in there. And its so nice cooked this way. Its
real fluffy. You can turn it into a quinoa salad. Its really nice. Every one of
little grains separates.
But what youve just done by boiling it, is your oxalates, a whole bunch of
them are now in the water. And they just went down the sink. So now you can
tolerate that quinoa or that millet better. So quinoa needs about 12 minutes,
no longer because its a soft grain. Millet needs about 15 minutes.
Dr. Kellman: So youre pouring out the water thats containing the oxalates.
Donna: Right.
Dr. Kellman: Tell us, what are the problems with oxalates? What kind of
adverse effects may someone feel?
Donna: Those are the ones that we lack, that Oxalobacter formigenes. We eat
these foods. And now they have these little crystal shards in them. Calcium
citrate, magnesium citrate, both help bind them up. So thats another thing
you can do, take calcium citrate with your meal. And eat the plantarum
because she eats oxalates too. So have your cultured vegetables with the
plantarum.
And then another thing thats been linked to the genes is that many of us have
whats called the CBS gene.
Dr. Kellman: Yeah, the sulfur.
Donna: And what that gene needs is B6, is P5P. But the cofactor for B6 is
lysine. So once people start taking the calcium citrate, start taking the B6
with the lysine so that the B6 gets into the cell. Then after several months
they may be able to tolerate a small amount of the oxalates again because

theyre very sensitive at this point to oxalates. So they are forming stones.
Here are two great examples. Bill Shaw, again, who I did the podcast with, is
head of the Great Plains. Hes always been trying to tell people. He and Susan
Owens have been, especially Susan Owens. Shes been a real champion. She
noticed how sensitive children with autism are to oxalates because they have
gut problems, right.
Anybody with a gut problem is going to be super sensitive to oxalates. So

Susans been out there, Susan Cox Owens, shes been out there with a
wonderful website, which is TryingLowOxalate.info or something like that.
Just type in her name.
And then Bill, Dr. William Shaw, he was called in by these prisoners in a
prison. They were only being fed soy for their protein, so soy burgers and soy
hotdogs and all. They were very, very sick all the time, especially the ones that
had been there a while. Well they sued the state to get real meat into the
prison. And they asked him to come and help them.
Well, he told me that he was sure they were going to win the case, which I
never, ever heard if they did or not. But he was sure they were going to win
because when they x-rayed their stomachs, especially the people whod been
there for a really long time, they had stalactites growing down from the top of
their stomach from the oxalates. Stalactites are those stone, cone like things
that hang down from the top of a cave. So they had that growing in their
stomach.
And also, the autistic kids are super sensitive to them. One little boy, he told
me he literally pulled his eye out because thats another symptom, aching
joints. This little boy, his left eye ached so badly. Thats when I knew that I
tended to be sensitive because if I ate them, or too many of them, my left eye
would ache.
Dr. Kellman: But people can also have other symptoms, too.

Donna: Oh, yeah, especially achy joints. Thats big. I did a consultation with a
man. He was eating soy. He was eating almond milk in his smoothie with
spinach every morning. He ate a bunch of nuts and seeds because he worked,
and that was his snack food. There were a couple of other things like that. I
forget. But those were the key things. So he called me because he had really
severe arthritis.
I said, You are getting so many oxalates. Why dont you drop the nuts and
seeds? Oh, chocolate, that was the other thing. Dont do the chocolate and
the spinach and the almond milk. And he emailed back in about four days
and said all my arthritic symptoms have completely gone away. So pain, they
cause pain in the body. I think a lot of people who think they have
fibromyalgia, chronic fatigue, pain, they are very sensitive to oxalates. And
they very well could have that CBS gene, which is easy to test for today.
Dr. Kellman: And what kind of effects would it have on the brain? Would it
have effects on the brain?
Donna: Well ,you can get those stones in the brain. So in the aging brain, yes,
as we get older, more stones absolutely contribute to different [inaudible] and
so on.
Dr. Kellman: And the oxalates, as you said, relate to the nutrigenomic, the
genetic issue of the CBS. People have difficulty with sulfur metabolism.
Donna: Well the other area where scientists are just constantly digging for
information is looking at the genes. Every day they discover something new
and important, valuable. But this is a fairly recent discovery. So I dont think
many people have ever heard of it before. The CBS gene is part of the
methylation cycle. The methylation cycles like a circle.
But theres a little tail that goes down below it. Thats where our glutathione is
made. And theres a gene there called CBS that controls that. Its controlling
how much cysteine doesnt get down into the little tail and cause lack of

glutathione. So theres that CBS gene. Its a very important gene. Its quite
commonly found, especially in autism. But when people are not well, they
often have this CBS gene. And its actually the first gene you want to fix. So
you might have methylation problems. But you start with the CBS genes.
Dr. Kellman: And what could be the problems? Theyre not detoxifying sulfur,
probably, correct?
Donna: Right, exactly. They have high ammonia and very low glutathione
because theyre not able to make glutathione. So theyre not detoxifying.
Dr. Kellman: So lysine would be very good for them, and vitamin B6.
Donna: So many genes are corrected with just one simple thing. But you want
the B6 to get into the cells. And lysines a cofactor for B6. It would just be
good to take those together. Stay off the oxalates. Get off the high oxalate
foods completely, the chocolate, the spinach, the nuts and seeds.
Its just amazing. People are so into those foods today, the raw food movement
and now the paleo movement. These are major foods for them to be eating.
Were taking in too many. We just cannot tolerate them. For example, two
handfuls of spinach, which cooks down into maybe, if youre lucky, one
serving, that has 15,000 milligrams.
Our body doesnt need more than 50 milligrams a day. And thats if you have
Mr. Oxalobacter formigenes gobbling up that 50 milligrams. So were taking in
too many oxalates. And its a big, big problem. It is a gut problem. It does fit
into the microbiome summit here because its a gut problem.
Dr. Kellman: No, absolutely.
Donna: To have this bacteria there helping us.
Dr. Kellman: And lets say some really healthy gluten, if such a thing exists,

gluten free bread, if its not fermented you would be very careful about it,
right? Itd be really limited for most people.
Donna: Well, I do know that gluten looks identical to yeast. Theyre both
proteins. And they look just alike to the immune system. I think there are
many different reasons people are reacting to gluten, the quality of it today,
the glyphosate, but also the fact that we have yeast in our body. The immune
systems working so hard to keep it under control.
And then we come along, and we eat this protein, this gluten protein that
looks just like the yeast. The immune systems strongly reacting to that,
causing autoimmune conditions like thyroid problems, Hashimotos, for
example.
I was just at this conference. Theres a new app out. Im going to actually
invite everybody on my mailing list to subscribe to this app. Its kind of fun. It
shows up on your phone. And you can put it over things. You can put it over
your wine, if you drink wine, which Im hoping people with candidiasis dont.
But if you drink it, you put your phone right over the wine glass.
And then all these special tesla energy waves go into it and change it,
completely change it. Its so different afterwards. Its delicious. And you do it
to coffee. You can do it to your water. Anyway, its quite fascinating. We can
change things with the energy. We are energetic beings. The water is. The wine
is. And also they do it for gluten.
So I tested it. There was a difference. There were some little crackers on the
table. And I thought, okay, I never eat gluten. Ill know if its not good. It was
interesting because I ate them, and nothing happened. I didnt really feel
different. But then I waited about a half an hour and ate some of those little
pretzel things. I didnt treat them. They didnt get the little wave on them. And
sure enough, I did have a stronger reaction to them.
So maybe well come up with devices that somehow we can tolerate it because

its hard to give up gluten. Its everywhere you go. Thats all they serve in
breakfast bars. If youre starving to death, all they have out are rolls,
croissants, and things. Its hard. But 53% of America claims to be gluten free.
They actually dont know what that means to be gluten free. But they say they
are.
Dr. Kellman: Yeah, thats true. So Donna, in order to summarize our

conversation, what would be the three main points you would want to leave
our audience with?
Donna: Well, Body Ecology is sometimes thought to be hard because we have

a lot of information. It scares people unless theyre already very
knowledgeable. And its actually so simple. We have a simple diet, simple
guidelines to follow.
But if I really wanted someone to make a vast difference by doing three simple
things, I would say drop the bad fats and oils. Dont eat them. Throw them
out. Only eat the good ones that we know are good, like coconut oil and olive
oil and maybe a little bit of butter. Some people with the APOE 4 gene, they
shouldnt touch butter. Find the ones that are good for you. And eat only
those. Thats the strictest thing. I am most strict of all about the fats I eat.
Dr. Kellman: Would you include flax seed oil or fish oil in the healthy fats?
Donna: Yeah. Flax seed oil, by the way, is lower in oxalates than chia. Chias
very high in oxalates. Flax is lower. So I would pick flax over that for oxalate
sensitive people. And they are omega 6. I took this wonderful Cell Wellbeing
test that Im real into.
So lets say you have genes for B12. But you have three or five or six genes
that put you at risk for being low in B12. And youre eating meat, which is
getting B12. But you take this Cell Wellbeing test. And it tells you if you really
are low in B12 or not. Its a brand new, very sophisticated scan using your
hair at the back of your neck.

You pull out enough hair so you have bulbs, too. And by the way, if you cant
get a bulb out of your hair, you are deficient in fatty acids. But you pull out
the hair from about four different places. Put it on this little scanner. And
then all this information goes over to Germany, comes right back in 15
minutes. And then you know what youre deficient in.
Well, I was actually deficient in omega 6. See, everybodys avoiding it. I eat lots
of omega 3. So I was fine there. I was fine in other fatty acids. But my omega 6
is really deficient. And I thought of course, I dont eat nuts and seeds. So I
started taking flax oil. And I also started taking, more consistently, something
like borage or evening primrose because thats another form of omega 6. So
thats a really good one.
So number one, Id say change your oils. Its so easy. Just get rid of the canola
oil and the vegetable oil and the soybean and corn, any of that stuff. Just
throw it out. Okay, secondly, dont eat so much sugar. Start transitioning
away from sugar. We have been recommending stevia. Im actually the person
who brought it into the U.S., not the green leaves, but the white powder. But
that is a wonderful substitute for sugar. You can make drinks and things. You
can take a glass of lemon juice and put in some water with some stevia. And
you feel like youve just had something sweet and delicious. That takes away
that desire for something sweet.
Try to use Lakanto. Thats another sugar substitute I brought over from Japan
thats made with monk fruit and erythritol. Its amazing. The Japanese
government approves it for diabetes. I mean they want them on it. They dont
just recommend it. They actually say eat it over there. So its very popular over
there. And we needed it over here. You can bake with it. I wanted it for our
kids to be able to have birthday cakes. So we brought that over. Thats a great
substitute, Lakanto.
Dr. Kellman: Yes, it is.
Donna: Lakonto.com, or you can get it from us. But the third thing, and the

most important thing, is to eat something fermented or drink something

fermented thats healthy because theyll take away your desire for sugar,
which is easier. They also help you digest your fats and your proteins and
everything else youre eating. So thats the most important of the three. If you
can do those three things, you will have a vast change in your health. Youre
establishing that inner ecosystem thats so vital. Youre feeding them the good
foods. Youre not poisoning them with sugar, the wrong kind of fats. Its that
simple.
Dr. Kellman: Donna, that was amazing. Where could people find out more
about you?
Donna: Well our websites bodyecology.com. They can get that app from us
and learn about the Cell Wellbeing. They can get all the products. I always
forget to mention our products. I always forget to mention how delicious the
diet is. So thank you for asking that question.
We have tons of information too. I want people to come and learn. The most
important product we have is our knowledge. Just learn it, little bits and
pieces, step by step. Thats another one of our seven principles. We need to do
things step by step. We heal in little increments. We learn that way. And you
first need to know what to do. And then you can do it.
Dr. Kellman: That was wonderful.
Donna: Thats where people are missing out. Theyre too confused.
Dr. Kellman: Any resources that they should know about, the Body Ecology
Diet book?
Donna: Well we have our quick start guide. Thats just a real fast cheat sheet
on how to get started. And youll think, oh, wow, this is easy to do. Im
probably doing a lot of this already anyway. And then be daring and bold. And
go get some fermented vegetables. And get yourself eating them. If you dont

like them, just stay on them a few more days. Give them a chance. And then
keep educating yourself. Keep doing it. Im a year away from being 70 years
old.
Dr. Kellman: You look good.
Donna: I went to my 70th reunion. And I never think about my age. I just
wondered when I was a kid do we have to all end up in wheelchairs and
diapers with no memory. I mean is that our fate to get out of this world? I
used to think is it possible to not have to go there. And so I always had that
intention to try to draw to me answers to stay healthy, to age optimally.
Of course youre going to age. Of course Im changing. But I have no

symptoms of aging. I dont hurt. My hairs not grey. So Im kind of curious to
see what this next decade, 70, 80 is going to be like. By then well have all
kinds of extraordinary resources to stay younger than we ever have before.
But we dont have to age.
And honestly, I wonder sometimes how come my hairs not turning grey,
particularly with the stress Im under, chosen stress by the way. Why I am
holding up? I know its what I do. And just what I said, I dont eat the bad
foods. I eat fermented foods. Ilya Mechnikov said over 100 years ago, people
that eat fermented foods are the ones that age the best. So thats really
important for aging, too.
Of course, they didnt know about the microbiome in the gut. But thats
another one of their very important functions. We age because were toxic. We
age because the cells are poorly nourished. And they die. So the inner
ecosystem, those microbes, are in there, if theyre the right ones, keeping us
free of the toxins and helping us adjust our physiology.
Dr. Kellman: And its the best healthy aging. That really sums up this
conversation. Really, healthy aging is all about the gut and the microbiome
and fermented foods.

So Donna, thank you so much for participating in the summit. Really, it was
so much appreciated, Donna.
For all of you listening, thank you again for joining the Microbiome Medicine
Summit. According to research we are mostly bacterial cells that govern our
health. These bacteria actually outnumber our human cells ten to one. So we
must learn to take care of our microbiome. So with this information, we can
tap into their power to heal us.
Please, please, please take this groundbreaking, revolutionary information

home with you by clicking on the banner beside or below. And be sure to
share with your family and friends. This is Dr. Raphael Kellman. And I wish
all of you an abundant and healthy life. Thank you for being part of this
microbiome revolution.

Donna Gates

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Donna Gates

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The Power of Developing a Strong Inner

The purpose of this presentation is to convey

Dr. Kellman: Donna Gates is the international

In 1994, Donna introduced a natural sweetener, Stevia, to the U.S., began

Donna: Well, its wonderful to be invited to participate in the summit because

Donna: And you are, too, by the way.

So we have to use a certain amount of willpower, initially, because it only

So plantarum degrades oxalates, gobbles up histamines. Its a folate producer.

thats for sure. Theyre so involved in our health.

Donna: The good ones sure are.

So those microbes on there are really used to working together in a very

Dr. Kellman: And certainly jicama. It tastes sweet, actually.

Donna: Oh, very much so. Thats excellent.

Dr. Kellman: Would inulin, though, cause overgrowth of unfriendly bacteria

Dr. Kellman: Okay.

Donna: Yeah, we actually sell a starter culture. Im in Las Vegas at this

But fermented vegetables or cultured vegetables can have a wide, wonderful

Dr. Kellman: I would love to get all these fermented foods.

Dr. Kellman: Yeah, the sulfur.

Anybody with a gut problem is going to be super sensitive to oxalates. So

Dr. Kellman: No, absolutely.

Donna: To have this bacteria there helping us.

Dr. Kellman: Yeah, thats true. So Donna, in order to summarize our

Donna: Well, Body Ecology is sometimes thought to be hard because we have

Dr. Kellman: Yes, it is.

most important thing, is to eat something fermented or drink something

Dr. Kellman: That was wonderful.

Dr. Kellman: You look good.

Of course youre going to age. Of course Im changing. But I have no

Please, please, please take this groundbreaking, revolutionary information

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