 Dr. Suzanne, one thing I love about you is we get together and it's like this like sunshine energy. If you know what I mean, like, you know, there's few people in the world like your energy is so bright and just beautiful. And I always like, I recognize you across the room and we've been friends for a while, but I love when we say hi or get together because it's that like exuberance. It matches mine. And usually I overpower people in that exuberance joyfulness. So I am excited today because I know we're going to bring joy and fun to this interview. And you've got some really, really cool things to share with us. So so excited. And you have a book that's been out super successful. We'll talk about that. We'll tell you where to get it. We'll tell you where to find Dr. Suzanne. First, I'll just introduce her briefly. And there's a lot I could say, I always like to start a little bit personal. And I remember probably at one of the mind shares or one of the the events, you know, we met. And again, one thing about you that is so evident is your joy, your joy for life, your exuberance, the love that you bring, and you fill up a room with that sunshine. And so it's always just a joy for me to see you and to say hi. And it's almost like old friends, you know, when we catch up. And so even though we're across the country, and now you're doing some traveling, we'll have to hear a little bit more about that. But you started out in we kind of with a story, which I want to hear more about with your son, I want to hear kind of how you got into this. Currently, though, you are in wellness center in Santa Monica, California. And you've been in almost three decades in practice. I love it. Oh my gosh, and you look so gorgeous and young that people would never believe that. And you've treated lots of you with allergies with MCAS, which is the mass activation, and then some of the mold and environmental things that we both deal with, which we'll talk about as well. So auto immunity, chronic fatigue, migraines. So you're going to hear some great, great tips. And I could tell you lots more credentials, but we will get into it. Just a little housekeeping. You guys can share this video. If you like it, it will be recorded. You can watch it later. And then, of course, you can see all of my interviews at my YouTube channel, which is just under my name, Jill Carnahan. So Dr. Suzanne, thank you for joining me. First of all, thank you so much, Dr. Jell. You know, I just love you. And you're absolutely right. Every time we get together, our energy just kind of like melds together. We resonate at that same level. And we get so excited about life, but really about serving people and talking about all the cool things that are going on, that how we can, how can we share, you know, our strategies and how we can help each other and of course help others. So I'm so happy that I'm here with you considering that I haven't seen you this whole year. I know, right? We were just talking about how we love, we actually found out, we kind of don't mind being alone and we're getting along okay. And we're trying to take care of ourselves, but we do miss, like I'm disconnecting with you and just seeing you at conferences and stuff. What I love to start with is story and I'd love to hear your story of like how you went into medicine, how you really got into allergies and environmental toxicity and mold. So tell us a little bit about where it all started. Well, you know, I basically was a chiropractor. That's my license in chiropractic and I was a sports medicine specialist for seven years. And then I got pregnant with Cody and I had this most beautiful, beautiful angel baby. But after about four months into his life, he started having all these symptoms of allergies. Now this is in the early 90s, like 1994, I should say, 1994. And nobody talked about allergies then nobody talked about mercury toxicity. Well, a little did I know, but for a full year I was nursing him and I had a mercury cracked amalgam filling. So that was one of the things that hidden hidden allergies that ended up just totally thrown off his gut and triggering anaphylactic reactions in him. He had skin allergies, eczema from head to toe. We were in the hospital all the time. I had to carry an EpiPen and he was one of those bubble boys, meaning like if he was exposed to a little bit of mold or a little bit of rubber, I mean, that's the crazy rubber, we'd go into a sporting good store and he'd come out with literally a state of respiratory distress, couldn't breathe. It was super, super scary. And for a mother who's a doctor at that time, I didn't know anything about allergies. Really, we didn't. And back then we also did, you know, vaccinations because we didn't know much about that either. You know, so as a sports medicine specialist, you just don't know about and that's not what we practiced, right? So I started learning more and more about allergies and mold. Mold was one of his biggest. And I became a mold specialist and I was very much a helicopter mom. I must tell you it was very difficult for all of us because I'm constantly have to make his own food dairy-free, gluten-free. But what ended up happening, he had a cerebellum meningitis. Cerebellum meningitis from an MMR in chickenpox vaccine. And that set me on a completely different path. I quit doing chiropractic and started learning more about allergies. And I was the only chiropractor, in fact, the first chiropractor to be involved with and go to the classes with the American Academy of Environmental Medicine, which you know really well, an organization for a very long time. That was 1996. Cody was about a year and a half by them. And I learned to be an allergy specialist through AAEM. I begged them. I was the only chiropractor because they don't, this is a medical professional, but they knew that I was, I was really desperate. So I started doing that and I just went into allergies and taking care of people with their environment. The environment is really key. The environment outside and then the environment inside, which is your gut. So I became a gut specialist at allergy specialists and environmental medicine specialists. And I've been doing that since 1996, obviously, but I've been altogether practicing at 31 years. Wow. What a story. And you know what I love? This is so common because it's always either ourself or someone we love really dearly, where we come up against our training, all of us, no matter what background, allopathic or chiropractic or osteopathic or whatever else. And we come up against what we've learned in school and not knowing the answer for this situation, right? Like what else is out there? We got to find the solution. I remember just a little vignette where in medical school, I was the first medical student at Loyola to start an integrated medical club. Like we had interest of, you know, acupuncture and chiropractic and all these things coming into allopathic medicine and introducing the students to this. So of course, I was really interested in that, but I kind of got this name in the schools, kind of chills the weird one, right? Like even back in medical school, I was the one who was pushing the envelope and the attendings kind of tolerated me, but they always knew, you know what, she's got some idea that the mind and body are connected or, you know, these crazy theories, right? But the funny thing is, is five, 10, 20 years later, almost to a tee, all of my close colleagues from medical school have called me about a friend, a family member, or their own health and said, Hey, Jill. No, and they don't say it out loud, but they might say, you know, I used to think you were a little crazy, but now I know the desperation of someone who's looking at someone they care about who is sick. And I'm wondering if you have any answers. And I mean, humbly, I was grateful to usually have some functional medicine insight that they might not have had. But it's over the time, the truth wins out. And the truth is when you see wellness in your son or wellness in ourselves or the people that we love, what really works, right? Because it's not in a textbook all the time. There's no doubt. There's no doubt that, you know, you got to go with what feels right. Just like you say, listen to your own voice. And I'm not talking just for doctors. I'm talking about everyone. If it doesn't feel right, whether you have a child or for yourself, you've got to go that a different direction. Really open yourself up because there's so much answers out there for Cody. After I started working on allergies and looking at his gut and changing everything and making sure that we had a clean environment, you know, my first book, the first book was the seven day allergy makeover. That book is all about Cody's experience and Cody's story and how you can clean up your life in seven days, you know, looking at seven different aspects of your life, whether it's your kitchen or your food or your air and your water. I mean, I can tell you tons of things about water, you know, and how you can clean up very little bit systematically and you can change your life from the inside out. There's no doubt. So within about a year and a half, Cody became an anaphylactic, very high, highly sensitive child to a very highly functioning child and go into regular school. I mean, he didn't have any mental issues or anything like that. Thank God. Because I would say that because of the MMR vaccine and chicken bucks, he could have become an autistic child, but it stopped at the cerebellum and it didn't go higher. What I mean is the toxicity of the vaccine didn't go up to the brain where, you know, all the cognitive functions are. It stopped at the cerebellum, which is a little bit lower brain. And so he wasn't able to walk. I mean, literally he couldn't walk for weeks and weeks. And back then I was already, you know, I was a gluten-free, dairy-free person, probably before any of us here. Yeah. I've been, it was since college, which was in the 80s. Wow. I had sausage fingers. I couldn't believe, I was very, very swollen in the hands and I couldn't understand why at such a young age would I have these arthritic hands. So I started digging at UCLA because that's where I went my undergraduate at the Biomedal Library there. And there was a thing about celiac and symptoms. Wow. Similar to what I was going through, gut symptoms and my joints. So I just kind of like said, you know what? It doesn't hurt. I'm going to stop eating my pizzas and my donuts that we all do. I mean, I'm telling you, I ate a lot of junk food back then. And sure enough, within like a week, changed my life. Wow. Changed my life. And that's what we, you and I constantly preach about is we got to start from what we put in our body. Yes. Yeah. And I love that you mentioned water because I always say it's, you know, we can't get complex with supplements and treatments and there's some really cool stuff out there, but it starts with clean air, clean water, clean food. And we're going to talk about food today at length, but what's so interesting because it can be quite simple and how you first approach. You mentioned water and I know a lot of the listeners would be interested in no more. I'd love to know your take on, do you recommend patients test water? What kind of water do you drink? Tell us a little little bit about water. Absolutely. So this water here has been reversed us most, you know, meaning, okay, so there's many different filtration systems and I purify my water for many reasons. In Los Angeles County, we naturally have arsenic in our water and arsenic for my body, my family's body, not good. Arsenic is one of the more toxic metals that can cause havoc with the brain for your immunity, for your kidneys, for your liver. So it's in neurological, for sure, neurological. So I clean my water completely with a reverse osmosis unit. It's a countertop unit. And then from there, I structure it. And I know a lot of people don't know what structured water is. If you go online to my website, next week, I'm literally doing a whole series on water. It's called my water series. So everyone wants to learn more about it. Go to my website, DrSuzanne.com, and that's DrSuzanne with an S, not a Z. And you just basically put your name in, you know. If he's right in the front, you're going to get, in fact, how to make kimchi, a little recipe about that kind of stuff, about kimchi, just put your name in. And next week, you're going to get a series of water information. And structured water is very interesting. Structured water is the most natural water anyone can drink. And, you know, you've seen the rivers and you've seen the creeks and all the mountain water that, you know, in Colorado, you get such incredible water. That, the action of going through rocks and streams and flow and, and, you know, literally turns, a hairpin turns and all that, that creates structured water. And what structured water means is that the H2O, which is the water molecule, there's two hydrogens and one oxygen, it, it binds to each other in a specific way. It creates a hexagonal shape. There's, there hexagonal, hexagonal is, there's, I mean, there's six atoms within the hexagonal water. And that, that hexagonal shape is what's called structured water. So the most important or the best water is natural springs, right? That's what I'm talking about. But modern, modern world, we don't have that. Our water comes from pipes. Our water's treated. Our water is chemicalized. Our water, in fact, when I'm, when I'm purifying it with reverse osmosis, you lose that bond because the minerals in water is what creates also the resonance to create hexagonal water. That, that is the very powerful water because why? It goes into our cells much faster. Nature has beautiful, you know, has created some amazing things. And one is hexagonal water, structured water, and it goes into the cell much faster than regular H2O. Regular H2O you get from tap water. All right. Not only that, it improves your ability to function because you can detox better, right? Your energy level will go up. Your body's ability to use that as in your mitochondria and to use water for dehydration, all of this, it really is the best water, structured water to me is the best water. So I basically use reverse osmosis, but that, our rows of water is not structured. And I have a unit that I've actually started, you know, my patients all get it and it's called vitalized water. And if you want, I'll show you the unit because I wasn't sure we're going to talk about, but it's basically a- Love it. I love it. Love show and tell. This is show and tell. This is a picture called Vitalized Plus. Vitalizer Plus. And all the people that, basically, you know, if they want to use this, you use it with aura water or distilled water or regular drinking water, not tap water because that's not clean. Right. And definitely, if it's natural mineral water, you don't need to because that's supposed to be a little bit more structured. But what I like about Vitalizer Plus is that it's consistently will give you structured water. And it also remineralizes, remineralizes your RO water, reverse osmosis water with this mineral basket. So it swirls. When I do it, there's a vortex action tornado inside. And that is what creates the structure too because it's creating a magnetic, it's magnetic water and oxygenated. So there's many, many different things that this unit can do. And I have asked the company and they've given my people $100 off on the unit because I think online it's like, I don't know, I don't know what it was. But all my people that are getting it, they get it $100. And my assistant takes care of it. And you guys can, you could just email my assistant help at drsuzen.com, help at drsuzen.com. And you just tell them, I want the Vitalizer, he'll take care of it for you. But just tell them that you're a part of my tribe and he'll give you $100 off. You can't find this anywhere online. And the company, because I sell, not sell, but I tell so much about this water just to all my patients, they've given me this opportunity to drop that price down for everyone. Awesome. I love it because water is so key and the quality. And I love that you mentioned so many patients ask what should I do for filtration? And I love our water because it's clean, but the minerals are depleted. So you have to find a way where you either take minerals extra or replete your water. So I think that's really important because especially the whole house filters, I don't know that there's a lot of options besides RO. That's the main thing on the market. So if someone wants to shower in their bath, water all filtered, which is great. Like I love clean water, but you really, you need to put those minerals back or you're drinking an acidic product. And when you put that acidic water in your body, you shut down enzyme processes and things that need a more alkaline environment. So love that you're talking about that. Did you know that I actually tested all of these waters out with an actual pH meter? And RO water, you're absolutely right. It's actually acidic. Yes. It is not neutral. Right. Neutral is pH seven. Right. It's below. Wow. And alkaline and of course, through the mineralized vitalizer, it goes up to like eight, eight something. Wow. So you're going to get alkaline, which is kind of what I usually drink if I can. I don't have the vitalizer yet, but I'm interested. So I love that. Yeah. Of course you can. So water is very important. And because you're drinking much more structured water meaning it goes into our cell more, you don't need to drink as much. Everyone tells me, oh, I don't need to drink eight glasses. I'm better at six. I'm fine. You know what? Your skin? Yes. You like hydrated skin. You live in high altitude, and I'm telling you, it dries you out like crazy. And I live in hot sunny California. So definitely dry skin. The one thing that I really recommend everyone to do is get a hygrometer. Hygrometer, it's basically get any online anywhere. And this is 47%, which is actually pretty good. You want to keep your house around 45 to 50. Don't do much more than 50 because then molds can come out. Right. Then you have mold issues. Yeah. But below 40, 40 is the lowest. It's too dry. And that means you're going to, the ambient air sucks water out of your skin. It really, really does. And especially again, a lot of my listeners are Colorado, Utah, all this area, Arizona, super arid. And you know, it's funny because you and I love like anti-aging creams and products and things and things that really help us to stay youthful looking. But honestly, hydration, I think is the number one way that I stay looking fresh and youthful. If it's possible, the hydration is number one. It's pretty, it's just like the clean air, clean water, clean food. We can do a lot of fancy lights, devices, procedures and creams, but really hydration is so critical. So I couldn't agree more with you. I love that. I want to look young like you. Honey, you're, I think I'm about 10 years older than you. Something like that, right? No, even more. Oh, I don't know, but you look like 26. So you can spray water. You know, people don't realize after shower and shower is very dry and because if you, unless you filter a whole house and whole house filters are usually carbon, all right? Carbon filtration. Carbon, again, is not something that will take out the mercury, the arsenic, the uranium fluoride. It will not take out fluoride, but it will take out chlorides and chlorine and chloramines and maybe larger cysts like I'm talking about. Part of Zola and stuff, yeah. Exactly. But what you want to do is if you do that, you could just spray yourself with, that's what I do. Before I put my moisturizer on and all that yummy stuff, I spray myself with a vitalized water. You know? And so you're hydrating, hydrating and then you put it all on. A great, great idea. So we haven't even got to food yet. So Kim Chi has been your story. I know, I remember before your book came out, you're like, Jill, I'm going to have this coming out. I don't want to talk about this. I'm like, I don't even know what it is. But I love, I want to hear kind of the story, because this is the traditional Korean food. And so there's this neat story of you and who you've been and some of your ancestry and then also how this can be such a powerful healer. So tell me just a little about the history of Kim Chi and kind of how you got into the power behind fermentation. Absolutely. Thank you for asking that. So I'm from Korea, Seoul, Korea. And I was born there and I lived there until I was 12. From the moment that I remember, in fact, my little, my grandma, my sweet grandma would feed me kimchi juice, white kimchi juice. What that means, there's no red pepper in it. And it's a fermented vegetable that all Koreans eat. And we, for thousands of years, Koreans would make this vegetable because in the wintertime, starting October, up until like even May, it could be frozen. It'd be so, so frigid, it's frigid cold. There's no vegetation. There's no vegetables. So in the olden times, that's what we used to do is that they would dig a hole, put a big earthenware, a pot in it, and then would make this vegetable with that. And I'll tell you, the vegetables are very unique. And the thing that I always say is that if you have ginger, garlic, ginger and garlic. Oh, yummy. Amazing. Ginger and garlic and sea salt and any veggie that you want to use, you will make kimchi. And what kimchi is is that any, so there's different, there's like 250 different kimchis in Korea. Today, I'm going to share with you three. But any vegetable that you want, usually the crunchy kind instead of juicy. And when you salt it and brine it, what that does, now Koreans didn't know 2000 years ago that salting, you know, did this, but they realized it's from trying and air, you know, trying it out and that it really would preserve the vegetables. So what salting does is it kills all the pathogenic bacteria, viruses, as well as possibly parasitic. So and fungi, of course, mold. So by brining properly at a certain amount of time, and then mixing it with other types of vegetables, then you're creating the medium for lactic acid bacteria. Now, what is lactic acid bacteria? It is the lactic acid, acid loving bacteria. Now they love salt, salt, but all the bad ones, like Cleapsiella, E. coli, Streptococcal, they don't like salt and they actually die in salt. So that's what the beauty of the balance between how salt will kill off the bugs. And then when you put all the veggies together and let it sit for a few days, you end up getting this lactic acid bacteria probiotic growth. And I'm talking about the diversity. You can have over a thousand different strains of probiotics. A thousand. Now, Jill, you know, we all talk about probiotics. We've been given it to our patients. And usually if we're lucky, we might have 24 strains. I'm talking about a thousand, 900 to a thousand strains in a tablespoon of kimchi. So the diversity is high. Now we all know across the board, people in America, you know, in modern times, when you don't eat fermented food, you have very low diversity in the gut. And that is one of the biggest factors of immune deficiency. Yeah, I always say diversity is king. So this is exactly, and I've even taught to physicians, you know, when you give a probiotic of 10 or 20 or 26 strains, you could be creating monoculture, which is the exact opposite of what you want because you're giving these small amount. And yeah, they might have been studied strains, but there is no evidence that any regular lactobiphytobacillus bacteria creates diversity. So really it has to, I would say you have to come back to food and fermented foods are some of the best. So, so you got interested to insert. What happened was this, let me, I did, I went to Korea because I went on my 50th year of my life. I went there with my family because my son wanted to go. And I couldn't believe how terrible everyone in Korea was eating. They had every pastry shop, coffee shop, McDonald's, pizzas, parlors, everyone, everyone eats crappy food. And I would, what I didn't realize is that why, what was concerning me was that they're eating so crappy, but everyone was very beautiful and skinny. Wow. Young people to old people. They're the obesity level. I looked it up 5.6. Wow. America is up to close to 40. I'm right. So what is going on? And I mean, modern times, they're eating the worst food and every meal, they eat kimchi. Every meal. Even with the tacos, they eat kimchi on the tacos. Yeah. So I realized back then, I'm like, this is really amazing. So when I came home, I became a kimchiologist. I was just like, doventist kimchi science, because I didn't even know there was such a thing. I just eat it. I didn't eat it. It's just normal, right? It's just food that we ate, you know, didn't even occur to me. And I've been practicing natural medicine for so long. It didn't even occur to me. I just, I talk about it, but it wasn't like, you know, I really want to know. Anyway, I found this out that there is so many power, so much power in kimchi as an antimicrobial agent, anti-inflammatory, anti-histamine even, very good for cholesterol, reducing triglycerides, reducing sugar level, chemoglobin, A1C, insulin, resensitizing insulin receptors, glutathione production, which is incredible. What else? B-suttle, there's so many different kinds of good bacteria. Your immunity is just sky rock. Is that bacillus that you were mentioning? Oh, yeah. Yeah, because I'm a huge fan. I know that's okay. I want to make sure you, because for our listeners, those are scar probiotics, and those are actually some of the best for diversity, which makes sense of why you're getting increased diversity with this. And the other thing I wanted to stop it, because I have populist patients like you do that have mold and MCAS, and they have histamine issues. So there are a lot of fermentation products that they can't do, especially like kombucha, which I'm not a huge fan of. Tell me what the difference is with kimchi and why like it might be good for histamine. You know, they've done Koreans, they've done the studies, you know, in Korea, there's the World Institute of Kimchi. The government has created a, you know, big, huge building where only scientists, all they do is study kimchi. And what they found was that kimchi did not increase histamines in the body. And I think what they were saying is that because of the mineral content, did you know that minerals hydrate you? And when you're hydrated, you don't have histamine problems. Yeah, water is number one into histamine, so that makes perfect sense. That's right. And minerals we need for the cell salts. And then number two, there's a lot of nutrients, especially ginger and garlic, and also a phenols, polyphenols that are, that reduce histamine in kimchi. And that's the reason why they say, you know what, kimchi's not something that really stimulates histamine. Now, if you're allergic, if you're allergic to the red pepper, yeah, you know what I mean? Let's not eat it, all right. But you can make kimchi without the red pepper. You know, you can change, make kimchi with the vegetables that you love, and that your body loves and craves. You don't have to make it with the typical cabbage. I don't tell people, in fact, in my book, the kimchi diet, that book, I tell people to start with cucumber. Yeah, let's talk about recipes and what's your favorite options for this? What would you recommend for people I love? Well, I, you know, I realized when I came back from Korea and figuring out, I gotta have everyone starting in kimchi, I realized through trial and error, I first told people to go in and get the kimchi at the store and cabbage one, which everyone knows, and that's Napa cabbage, Chinese cabbage, whatever you want to call it. Well, that cabbage made everyone very gassy, very bloated, and they were running to the bathroom all the time, you know. So too much to, and I said, you know what, I gotta figure this out, please, I can't be telling people do this. And I figured out that all about FODMAP, and I figured it out that the low FODMAP, so is the best for the phase one, there's four phases. So the low FODMAP is cucumber, so you start with cucumber. The second one is the bok choy or mustard greens. The third one is here, radish kimchi, third one, radish. And then the fourth is the regular cabbage one. So every two weeks, I have you make kimchi and you start inoculating your body, seeding your body little by little, and then you're not gonna have gas at all with cucumber, little by little, I mean just a tablespoon to two tablespoons a day, and then you start increasing. And now I eat about a half of a cup a day maybe, maybe a little less, and I probably go up to about three to four hundred billion CFUs a day is what I take in, three to four hundred billion. Now remember those supplements you get might be five, ten, twenty, I'm doing hundreds of billions. So my gut, you know I've been asked someone who actually made a movie about fecal transplants, fecal implants, you know what those are right? Yes. You know to help with a lot of gut disorders, especially inflammatory gut disorders. But anyway, she wanted to use my stove. Yeah. Because she felt that my with my diversity and the health of my gut that she would have a really good transformation. You know I'm telling you that's that's what you need is you've got to find someone if anybody wants or interested in fecal transplant you know transplants that's what you got to find someone who's got I love that you're saying this and it's okay here we can talk about anything and so if you and a lot of my patients ask about this there's good indications especially for cdip colitis if not yet labeled in the US for like Crohn's colitis but there's lots of good evidence coming out. But the funny thing is I've always said I've even again in lecture said you know what fecal transplants have amazing results there's a lot going on with the research but if it were me I don't know that I'd pick anyone in the US because our diet and our diversity solo so I understand that very well because I was like I would want someone from like Papua New Guinea who had never been out you know been in a totally indigenous culture and never had any exposure to any of the processed foods but that's pretty impressive that someone mentioned because it is it's all about gut health and diversity and who in the US really anymore has that unless you're eating fermented foods like kimchi. Exactly so the first again cucumber kimchi there's my cucumber kimchi. Oh that looks good I'd like to try that see I've never tried it so now I'm going to be I'm going to have to give it a try um question for you what's your favorite so my favorite it's a very it's hard to say when I travel and I come back home I don't have any here today I love water kimchi because I just drink the juice wow a dongchimi is an ancient way dongchimi came before in fact all these kimchi these kimchi with the red and all that yeah it's more about three three 350 years old dongchimi is one of the older ones you know hundreds and hundreds of years old and it's a radish and you make it with water if you follow me on instagram or on my facebook page I there's a lot about that oh the kimchi diet group you can go into the kimchi diet group and you'll learn it's a anyone can join it is a private group but you I teach you how to do all kinds of this on the kimchi diet group um uh facebook things on all of these for the people yes but my dongchimi is my favorite because I can drink it quickly and it's not spicy and I it just soothes my gut you know that there's such thing as a psychobiotics you know it really helps with your mood yaba goes up serotonin goes up it really helps with even dopamine for focusing a lot of these lactic acid acid bacteria is make make these good good uh neurotransmitters and remember we all have this gut brain connection yeah right we want that so whenever I go on a big trip or I don't fly anymore you know I've got my rv now when I come back and I just want to settle down I have some kimchi juice or eat some kimchi and it settles me down so I can go back home so tell me this is an acquired taste so what would you say tell me a little about taste what does it taste like um so the taste is as it ferments now fermentation can take long like sauerkraut we all know sauerkraut right please do not get the sauerkraut in the middle of the aisle where it's been literally zapped with heat you need to go to the deli section or the outskirts and the sauerkraut there because that's where it's really cultured sauerkraut takes about three to six weeks to make kimchi two days sometimes even one depending on the ambient temperature you can eat kimchi within a day cucumber kimchi you can start eating it the day you make it uh what I do is I I you know this I have not even opened this yet this was made about 10 days ago I've not opened this but um once I can see that it's fermented within about a day or two I pop it in the refrigerator so it slows down the fermentation process as it gets more and more days go by and it's in the fridge it will turn slowly but it'll it'll turn in a way where it becomes sour the sourness is the acidity okay when it's sour that means the pH has gone down and there's a lot more of the lactic acid bacteria and you want that now everyone asks me what do I do about the smell kimchi smells you know how sauerkraut smells yeah the reason why it smells is that there's a great deal of garlic now garlic to me is a super food all in of itself garlic yeah let's talk about garlic and ginger because that's some of the powerhouses in this isn't it these two I I'm like I said again if you can get me ginger garlic and sea salt this is sea salt this is how big this is how sea salt from korea you can get this online and uh where's my um oh I wish I wish oh if you don't camp on the korean one just get kosher kelik sea salt but it's got to be coarse yeah it's got to be coarse you know make it anyway if you have those three ingredients and a veggie you can make you know even cabbage you couldn't even you could make kimchi anywhere and in fact listen you don't even need to have any fire I make kimchi the old ancient way where there's no fire involved just my hands and cutting and then jarring it that's it you know and some people use um heat to make rice porridge to put it in there you don't even need that you really don't I like to put um apple or pear in it to give it a little bit of substrate food bacteria needs food too yes but it's beautiful about these two especially these two why this is important the flora the microbiome from garlic and ginger is a big part of the microbiome you're making in your kimchi so every vegetable has its own unique microbiome you own unique flora and you you don't want to like you know wash it and zap it with hot water and and boil it before you make your kimchi you know how pickling pickling is everything is boiled yeah there's everyone should know pickling and pickles and pickle foods there's no bacteria there so don't don't think that that's good now you have nutrition you've got fiber you have minerals you have lower levels of vitamin because you you got to eat it but you don't have bacteria you need ferments and this is a wild ferment everyone wild ferment don't add probiotics to that you actually just go really from okay yes a lot of fermented foods they add a starter right right now they've done koreans done study it about that too they studied that they added starter and then one is a wild what is wild again you it's all about the vegetables and you naturally allow the vegetables that have the bacteria you know on it to grow and and multiply with starter they found that even at the end after it's been fermented the the it doesn't change the diversity or it doesn't change even the number yeah so don't even do it don't wish you like this flat but this is so fascinating and so important for the gut so what i think that this is all like i don't know if it's bubbled up bubbled up yeah i'm gonna find oh i hope it doesn't um because sometimes if you open it up i'm gonna open it for a while the pressure yeah i'm gonna just see okay this'll be fun real live explosion oh that was a little little gassy oh look do you see the gas it just yeah yeah a little little gas and i love the smell i love the smell but everyone would say it smells kind of like you know someone chewed it around the truth of the matter is when you do fermentation you are are creating carbon dioxide gas as well you know there's gas and there's sulfur sulfur in it from the the garlic right and that creates the odor but the fastest way to get rid of kimchi breath or is to eat garlic wow garlic is your your um antidote for for not garlic ginger excuse me ginger is the antidote for garlic and when you make kimchi you have to have two to one ratio and that's that's my my ancient like my entire lineage from my mother's grandmother's side this all that all my kimchi recipes come from them wow my ancestors and it's two two um uh ratio two to one so it's two parts of garlic to one part of ginger when you're making kimchi and that's when you're gonna get the most amazing tasting kimchi is that two to one ratio but i wanted to talk about the garlic and why garlic is important all right i learned something about garlic for my mother uh very very young age when my mother was 20 years old just about 20 i think it's 20 um that's where the korean war was happening and um she lived in incheon which is north much closer to north korea um although incheon is in south korea right now but back then they there wasn't a demilitarized demz zilla demilitarized zone there wasn't such a thing back then because it was the wartime right they created it later in the late fifties i think so anyway my mother told me a story about a girl they had borders my mom lived um in a nice house and they had many rooms there so they had borders and it was a woman and a daughter and the daughter got cholera during the war wow now cholera most people don't really know what cholera is but it's dysentery it's amoebic dysentery bacteria dysentery um vibrio cholera which is the bacteria and most people die from it yeah because you lose everything you got just water coming out of you um and um the scene is terrible and and most people and young people um and children and adults everyone dies from cholera at least they did in the past yes my mother said that the mother of that daughter that girl got five to six clothes like this crushed it up every day gave her that over a cup over a cup of garlic this little world would take and it saved her life wow and another time you know Suzanne when i'm treating gut dysbiosis and disorders garlic is probably my favorite i use a lot of things but when there's tough bugs like methane or there's a club siella or there's these tough strains i love garlic for that reason because it's so powerful which one do you use do you use supplements or do you use real garlic well i love using real garlic but patients aren't as compliant so i use the allison extract the alamed or alamax they're both the same one the real powerful it's 450 um milligrams of allison extracts it's a very high potency um garlic i think you can use that because because it's easier to take yeah no doubt um even with allison it will allison it will give you a little odor but you know what i've got a story for you for that one i came back from uh where is that um down in cancun there's a little place a little place near to loom area i went and i went swimming in this el sonotes which is like a a large cavern with water and when swimming in it was a beautiful beautiful place but when i came out the mosquitoes got me and i didn't know anything about back then dengue but anyway i come back home and i realized i was super sick because i had you know like bullseye you know bullseye um from from a tick bite yeah i have five of them on my body wow five and i was really suffering fast and so um you know i've got vials i don't know you know that i do muscle testing and i have this vials and i rarely get my tropical disease vials in america we don't get tropical diseases but i ended up scanning my vials and i went ended up getting dengue feet dengue wow oh my gosh it freaked me out of course and i was working that it was already monday morning because i flew back on sunday and and i started downing allicilin i'm like looking what is going to help me what's going to help me i'm taking five ten when i'm saying ten allicilin gels three times a day that day i stunk like garlic i'm crazy but i'm gonna tell you that that large like about five inch bullseye became a about about a half of a dollar wow it's shrunk up that so fast yeah with allicilin so i believe exactly what you're saying it works beautifully and and yes we were lucky we have this available we're so and it's you know a lot of times there's um bacterial overgrowth but there may be also be fungal overgrowth or viral loads and i feel like the allicin extract is good for viral fungal bacterial protozoa it's just in fact i was at the swiss mountain clinic last year not this year but hopefully again next year and one of my favorite things that these are allopathic regular medical doctors from germany that treat people there and they use garlic in many forms including garlic enemas to treat protozoa so parasites so they use garlic freely yeah i know that sounds really awful we don't i don't yet use them frequently here but they that part of their protocol for treating parasites in germany and switzerland was garlic well you know you could do um it's called um mulein yeah garlic drops for the ear yours exactly look for the vagina right so i wouldn't put in the eyes right right exactly speaking up the nose if you have white kimchi meaning without red pepper use the liquid the kimchi juice and you can swipe your nose for chronic rhinitis chronic sinusitis infections absolutely it's in the internet you can find it online about it so don't use a red pepper one but regular there's a bacteria called lactobacillus sacchi that's in the juice and what they're finding is that the scientists found out that when you get these chronic sinusitis or rhinitis issues what they're lacking is that bacteria so you're replenishing it and oh you don't have to go all the way back like you're doing doing a covid test yeah you just have to put it right in the front and it'll just multiply and go up there wow that's a great great pearl gosh i love talking to you Dr. Suzanne it's been so fun what about some last minute tips on just to end with some tips we talked about immune boosting foods i love garlic and ginger is that is there anything else you want to share about immune boosting foods in general you know when i look at immune boosting i i look at many different you got to look at at the macro level to the micro level when i do macro i'm talking about what kind of foods right that's macro what you couldn't eat but i also look at what foods have specific ingredients in it yeah so the the things that we all know about right now because of covid is about zinc and selenium and and zinc is a very difficult mineral to find in food at the highest level you'll find is in oysters but i don't recommend a lot of oysters because you to get like a decent level you need to have three oysters per day three oysters mean you get about 30 milligrams of zinc but oysters could have mercury in it and it could also have um for a diatomida wouldn't i wouldn't i jealous yeah for gill yeah there's these little not diatomida but uh flagelates dinoflage which is an ocean um animal you know like single cell animal but it can cause all kinds of bad problems in your gut and your and your body so instead of that i i say zinc you want to take food and the higher levels of zinc will be in protein animal protein so um get some protein in you know and there's a lot of vegans here if not then i highly recommend a chelated zinc chelated zinc um because take supplement wise and i i want to when it comes to zinc do not take it empty stomach because some people get nausea yeah you could even vomit from it i take it start slow anywhere from 10 to 15 milligrams and go up to like three times a day to boost your immunity and we know that zinc is very good for um even uh they even talk about zinc in combination with um using with drugs for covid you know but i don't recommend the drugs i just you know do it all naturally we can all do it if you kimchi the studies show that kimchi actually kills covid i don't know if you know that i they are finding that your immunity builds so that the covid goes down they also found that it stops the opening of the ace two receptors kimchi guys so it's important that you know get kimchi in you um i talk about zinc selenium selenium uh what are foods that are high in selenium um uh sardines yeah sardines i love sardines because of it's very high in rna as well which is really good for the brain and and then brazil nuts you can do you know for a few of them i always peel off the the skin yeah peel it off because that can get really moldy um regarding that and then foods that build your immune system so we talked about protein is the number one way to build your immunity people don't realize that right all of your immune boosting new um immune boosters let's say you know immunoglobulins it's protein yeah all right white blood cells natural killer cells yeah all protein so you've got to get your proteins up and if you're vegan i highly recommend getting um getting amino acid treat not treatment but amino acid supplements i take super 8 amino these super 8 aminos i have the 8 essentials and it will build their building blocks for your immune system and even your gut your brain your transverse all of that so um protein is is very very key high high high so when it comes to herbs i like using with viral herbs i use olive leaf and andrographis olive leaf and andrographis myrographis is the one that i get from from xyma gene but they are both immune boosting but also it it quilches the over hypersensitivity reaction that you might have in coven you know when they have that um they um we call storm yes and storm yeah exactly it quilches that it keeps it from happening so you don't get so super hyper immune reactive and you don't get that inflammatory hyper immune inflammatory reaction so olive leaf and as well as um andrographis and these are both natural herbs and those are both that you can take long term i find long term what is long term months or two months you know if you need it totally because some of the other ones like echinacea and some of the they're better for pulsing or short term i don't recommend them long term so totally agree with you on that and i love that you mentioned aminos because i think i like you i've taken aminos for years and i am not a fan of the bcaas which is branched chain aminos it's just there you go so i like just like you i want the whole spectrum of amino acids i like thorn amino complex but there's others claire has one you so um it's really good to get the full spectrum and um and get those every day if possible absolutely absolutely and um there's a there's another supplement that i take it's a natural ingredient called shilajit do you know what that is still shilajit a lot of people haven't heard about it yeah it comes from the himalayan and in this is ancient goo i call it ancient goo because between the rocks in the himalayan mountains this black type of exit it's like it's like exude who's is this kind of like it almost looks like um like oil but it's thicker than oil like honey it's really honey and what what they found was it's an ingredient of um you know old uh old minerals um the trees and plants and woods you know roots all this mixture and it's and what i mean my ancient i mean like millions of years old yeah and with the himalayan and the jupitans and people that live there have found is that they've studied this extensively in india as well is that all of these little ingredients that are in it is an adaptogen yeah it's an immune builder it's amazing for high altitude sickness uh it's incredible for activating mitochondria function you know i wrote the book mighty mito so energy is all about and that's one of the nutrients that i talk about in my book in the mighty mito book and shilajit you take a tiny little bit and you just mix it in water you would think that it's like oil you know crude oil because it looks and kind of smells funky like that but it's water soluble it's not oil there's no oil real in it you put a tiny little like a pea size um and mix it in and you just drink it and it you can feel all your cells like opening up and excited for that energy oh my gosh it really is what amazing pearls what exciting stuff on kim chi i learned a lot and where is people to find more information about you repeat your website and then where to get the book sure sure at my website dr susanne d r s u s a nne.com dr susanne.com i'm available on instagram i post a lot now right now i'm posting a lot about my rv trips and stuff which is a lot of fun and how those beautiful rocks i just came back from xion you know and rice and those red canyon rocks was just infrared energy you know charging my body up it was fabulous um so you can find me on instagram and then also um where else like i said if you just you know put your name in and you there's there's a pop up that comes up and it has the little information about kim chi and the recipe for the cucumber kim chi wherever that is um you'll be able to make your own this week during your your labor day weekend and um and then my book is available on amazon perfect amazon um all my books are available amazon awesome well i am so so glad to have you we will have to do this again sometime yeah let's see that the book that you want to learn all about kim chi i love it look at that gorgeous smile thank you for taking your friday before labor day with us and we're so grateful for you friend and just wish you i hope you have a beautiful weekend and um we will be sure and share this i'll give you links so you guys can watch it again and um thanks again i so appreciate you jill jill you are major to me a rock star in in our world of natural natural health and medicine and i really appreciate you inviting me here thank you so much for letting me to share a little bit about what i love and what i'm i'm passionate about you are so welcome we will talk soon my friend