Thank you for joining us for our 2nd Cabral HouseCall of the weekend!
I’m looking forward to sharing with you some of our community’s questions that have come in over the past few weeks…
Let’s get started!
Audrey: Hi Dr. Cabral, I noticed on your resource page you do not have the Berky water filter listed anymore. Instead you have the Aqua True listed. Why is that? It seems like the Berky is a better choice because it is stainless steal and vs. the Aqua Tru that has a plastic carafe which would lead to leaching. Thanks so much for all you do!
Lara: Hi, dr. Cabral.. In baking recipes there’s often tapioca starch or cornstarch.. same with gluten free flours.. If I wanted to substitute those in recipes (or make my own gluten free flour in a healthier way), what would be good substit utes? Are arrowroot powder and cassava flour good, healthier options? As per my (Google) research, they are not interchangeable – don’t have the same effect.. do you have any suggestions? What does your family usually use in baking? Thank you and happy healing, everyone..
Melissa: Hi Dr. Cabral- is it possible to heal group B strep? If so, what are the ways to do this? Thank you!
Desiree: I’ve been told that our bodies more efficiently absorb animal nutrients and protein; and these nutritionists have references and studies to support this. Of course all of these people agree on getting your animal products from grass fed/finished, non gmo, no hormones, pasture raised farms. People also discuss anti-nutrients in vegetables (which I know can be greatly reduced with cooking). They urge people to use animal fats to cook with due to the low chance of oxidation and that saturated fats have been unfairly demonized. With meat being one of the most nutrient dense foods one can eat when properly sourced. I suppose my question is, is there validity to a diet that is more meat/animal centered? Also what are your thoughts on absorption and anti-nutrients in vegetables vs meat.
Steve: I have chronically low vitamin D levels. I also have crohns disease which contributes to the low D along with low iron, b-12 and some other lab red flags. I have very high inflammation labels from both CRP and fecal calprotectin tests. I had been taking 10,000 i.u.’s of D for a long time and my D level on my most recent test was 23. I also live in arizona and get quite a bit of sun. I have started taking 25,000 i.u’s a day of D (along with K2) to see if that will be enough to get my D level up. I really hate to go much higher than that, but I might have to. I am starting to believe that I will never get my inflammation markers down if I dont get my D up
Desiree: I was wondering if you could do a product review on fairlife nutrition plan 30g protein shake. I also have a question about milk and dairy. I know you have an entire podcast on how it’s essential to cut out dairy from cows but I’m hoping as long as you get high quality dairy if that makes a difference? I’m a bit of a milk fiend and cutting it out of my diet fills me with sadness. Thank you for everything you do! I just read your book and it’s truly eye opening and I’m recommending it to everyone I know.
Thank you for tuning into this weekend’s Cabral HouseCalls and be sure to check back tomorrow for our Mindset & Motivation Monday show to get your week started off right!
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