Episode #307 – Advanced Nutrition Strategies for Gut & Microbiome Health

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In This Episode:

  • 04:40: How does fasting help the gut microbiome?
  • 18:00: What is Dr. Jockers’s opinion on lectins, histamines, and oxalates?
  • 19:40: Do people realize how bad seed oils are in terms of inflammation?
  • 22:50: Telling the restaurant to only cook your food in extra virgin olive oil — or real butter
  • 25:55: Is your body producing enough bile and stomach acid?
  • 28:15: What is the broccoli test?
  • 36:20: Why would your cholesterol-to-salt ratio get high?
  • 42:20: Understanding small intestinal bacterial overgrowth
  • 45:50: What is your pre-biotic tolerance?
  • 48:30: What is the reason why you still might not feel good after eating a healthy salad?
  • 51:00: How do you get back on track after falling off the ‘healthy eating wagon’?
  • 54:00: What are some of the common causes that are driving up inflammation?

Not for the first time, Dr. Jockers is sharing his infinite wisdom when it comes to all things nutrition by being interviewed. This time it’s by Chantal Ray, a friend and host of ‘Waist Away: The Intermittent fasting and Weight Loss Podcast’. This is a super practical conversation involving advanced nutrition strategies for gut and microbiome health.

What are keystone gut bacteria and how do they help our microbiome? How do ellagic acids support mitophagy, and what foods can support us in our quest for advanced nutrition? There’s fasting, keto, sugar, and more! What’s equally engaging about this particular episode is how Chantal reflects some of her own shared fasting experiences, really challenging Dr. Jockers to fully explain and contextualize some of his knowledge. 

The word ‘masterclass’ truly applies here as Dr. Jockers dispenses with knowledge that, quite frankly, should be behind a paywall — were he not so passionate about improving the quality of life of the people who get to hear his advice. Be one of those people, and tune in now!

“Intermittent fasting has shown that by taking food away for a period of time, it’s actually been shown to increase the diversity of the gut microbiome. And diversity is a measurement of the overall health and wellbeing of the individual.”

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Connect with Chantal Ray:

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Dr. Jockers

Dr David Jockers is passionate about seeing people reach their health potential in mind, body and spirit. He is the host of the popular “Dr Jockers Functional Nutrition” podcast and the author of the best-selling books, “The Keto Metabolic Breakthrough” and “The Fasting Transformation.”






  1. With all due respect : Oxalate is NOT a buzz word. I didn’t take oxalates seriously at all either until recently! Although paleo (sugar + grain free) provided 85% of the benefit for me (in energy, body composition and oral health), after a few years I reached an energy plateau and even developed some mild intermittent back and neck pain. Reducing my raw spinach & chard, almonds & tea while eating more animal foods made me pain-free. Fortunately oxalates can be reduced w/ boiling AND draining the water (with little to no nutrient loss according to the data at myfooddata.com). Paleo eaters are already avoiding some of the worst antinutrient offenders (grains & beans). The highest oxalate foods that aren’t already off the paleo list are: Amaranth family (spinach, amaranth, quinoa), the Rhubarb/sorrel/buckwheat family, almonds, sweet potatoes, potatoes (which are already high in nightshade alkaloids as well as synthetic pesticides) and some berries.

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