Digital Social Hour Episode #943: "Vegan to Carnivore: How Meat SAVED My Life and Mental Health" featuring Judy Cho

Release Date: December 2, 2024

In episode #943 of Digital Social Hour, host Sean Kelly engages in a profound conversation with Judy Cho, a functional medicine practitioner who transformed her life by transitioning from a vegan to a carnivore diet. This episode delves deep into Judy's personal struggles with mental health, her journey towards healing through dietary changes, and her insights into the broader implications of diet on overall well-being.

1. Judy's Personal Health Struggles and Hospitalization

Judy Cho opens up about her tumultuous experience with a plant-based diet that exacerbated her mental health issues. At [00:01], she recounts:

"Having the eating disorder, my plant-based diet, as well as getting on the antibiotics. I had a mental breakdown. My family didn't know what to do with me, so they put me in a mental hospital."

Despite adhering to methods like intuitive and mindful eating, Judy found no relief until a drastic dietary shift became her beacon of hope.

2. Introduction to the Carnivore Diet and Initial Changes

Sean Kelly introduces Judy to the audience at [00:31], highlighting their upcoming discussion on health. Judy describes her initial skepticism towards the carnivore diet but admits:

"I said screw this. I'm going to just try this because there's these crazy stories of people healing and I really need to get my life back." [03:07]

Her commitment led to significant improvements in her mental health within just two weeks.

3. Scientific Basis: Gut Health and Neurotransmitters

Judy delves into the science behind her transformation, emphasizing the gut-brain connection. At [06:09], she explains:

"Most of your serotonin is in your gut... when you eat a carnivore diet and you remove a lot of the toxins, including plant toxins, your gut is able to heal."

She highlights how reducing gut inflammation can lead to better mental health outcomes, linking leaky gut to leaky brain conditions.

4. Nutrient Bioavailability: Meat vs. Plant-Based

A significant portion of the discussion focuses on nutrient absorption. Judy contrasts the bioavailability of nutrients from plant versus animal sources. At [08:26], she states:

"The bioavailability of iron from spinach is very, very low compared to the bioavailability of iron in meat."

She underscores that while plant-based foods may contain essential nutrients, their absorption rates often fall short, leading to deficiencies and health complications.

5. Raw Milk and Infant Nutrition

Judy shares her experience with raw goat's milk as an alternative to breastfeeding due to medication constraints. At [11:33], she cautions:

"You have to trust your farmer or where you're sourcing your raw milk because it is true that if you get the raw, the poor version of raw milk that maybe has some bacteria, you can get E. Coli."

She emphasizes the nutritional benefits of raw milk for her children while also highlighting the importance of safe sourcing.

6. Vaccinations and Heavy Metals Concerns

The conversation shifts to Judy's reservations about vaccinations and the presence of heavy metals in various products. At [16:58], she critiques the standard vaccination protocols:

"They allow a lot more and your blood sugar can convert to triglycerides. We think triglycerides have a higher risk of cardiovascular disease." [16:58]

Judy raises concerns about the cumulative impact of vaccines, especially for immunocompromised individuals, and the hidden presence of heavy metals in everyday items like dental fillings.

7. Oral Health and Parasites

Judy elaborates on the critical connection between oral health and systemic diseases. At [18:18], she warns:

"They're filled with mercury and you just have to be careful... Any inflammation in the body can cause heart disease to occur."

She discusses how poor dental hygiene and mercury fillings can lead to chronic inflammation, contributing to broader health issues.

8. Meat Quality and Supplements

Addressing the debate on meat quality, Judy shares insights from her clinical practice. At [32:34], she reveals:

"In our clinical side of working with over 2000 carnivore patients and clients, a lot of them doing blood work, there was no difference."

She argues that regardless of whether meat is grass-fed or grain-fed, the health outcomes remain consistent, emphasizing that nutrient absorption takes precedence over meat sourcing.

9. Critique of Health Influencers and Diet Claims

Judy offers a critical perspective on prominent figures in the carnivore community, notably Paul Saladino, who retired from the diet citing health issues. At [40:53], she remarks:

"He stopped the carnivore diet because he couldn't balance those electrolytes... something else is fundamentally a root cause issue."

Judy advocates for a holistic approach, suggesting that underlying health conditions, rather than the diet itself, may lead to adverse outcomes.

10. Conclusion and How to Connect with Judy Cho

In wrapping up, Judy emphasizes the importance of personalized nutrition and thorough health assessments. She encourages listeners to seek functional testing to identify optimal dietary choices tailored to individual needs.

Judy Cho is accessible through her platforms:

• Website: Nutrition with Judy
• Books: Carnivore Cure and Beginner's Carnivore
• Social Media: Various channels linked on her website

Notable Quotes

• Mental Health Transformation

  "Getting and changing my diet, I've never had depression like I used to struggle with." [04:26]

• Serotonin and Gut Health

  "Most of your serotonin is in your gut... when your gut is healing, you start having less leaky gut and inflammation in the body." [06:09]

• Nutrient Absorption

  "The bioavailability of iron from spinach is very, very low compared to the bioavailability of iron in meat." [08:26]

• Heavy Metals in Vaccines

  "The dosage of heavy metals of lead or mercury in these vaccines is a lot more than you would normally allow." [17:28]

• Blood Work Interpretation

  "Standard care's ranges are based on the average person... If half the people are obese, the range becomes more skewed towards unhealthy." [43:54]

Final Thoughts

This episode of Digital Social Hour offers a compelling narrative on the intersection of diet and mental health, challenging conventional dietary wisdom. Judy Cho's insights underscore the necessity of personalized nutrition and the potential for dietary changes to enact profound health improvements. Whether one adheres to a carnivore, vegan, or any other dietary regimen, this conversation highlights the importance of understanding the nuanced relationship between what we eat and how we feel.

For those interested in exploring further, Judy Cho provides a wealth of information and resources through her books and online platforms, advocating for informed and individualized approaches to nutrition and health.