Hidden Inflammation: The Root Cause Nobody Talks About

Welcome to the Wellness Sherpa Podcast, where we engage with passionate leaders, holistic thinkers, and disruptors who courageously share their personal journey, mission, and wisdom with you. Together, we create a safe space to empower you to live your best, most vital life. Thanks for being here. I am so honored and thrilled to have Elizabeth Yarnell here, who is a naturopath— and I've never heard of this before— a certified food sensitivity therapist. So I'm excited to dive into that and learn more. You've done a TEDx, and I'm excited to hear more about that and where we can find that, because I would like to watch that. But really, your focus, Elizabeth, is inflammation. And so I want to dive in on that and really understand more about that. So thank you so much for being here, and we'll put in the show notes all the awards that you've won. You are like this rock star naturopath and woman, and can't wait to dive in.

Oh, well, I can't wait to chat about this, Jen. It's always such a pleasure to be in your company.

Well, thank you. So let's start with, okay, inflammation. Does everybody have inflammation and how do they know? So let's start there and then we're gonna talk about hidden inflammation.

Yes. So in 2011, when I approached my literary agent and told her I was ready to write my next book, this is following my cookbook. And she said, oh, that's great. People would love to have another cookbook from you. And I said, no, I don't wanna write a cookbook. I wanna write a book about inflammation. And she said, Nobody knows what inflammation is. And I was like, ah, you're right. Because when I say inflammation, I get this blank look. And people either think, oh yeah, I had inflammation when I sprained my ankle and it blew up like a baseball. That's inflammation, right? And yes, that's inflammation, but that's not what I'm focused on and what I'm talking about. I'm really talking about the kind of inflammation that that is much harder to see. It's not so visible. It's not coming from a noticeable injury, something that you did that— certainly if you break an arm or you sprain your ankle, you're going to have inflammation. And yes, that is inflammation. So we can say that the most basic definition of inflammation is swelling of the cells. And that is also what I'm talking about, but not that kind of localized swelling of the cells that comes from an inf— an injury from a physical injury.

So is it fair to call it like systemic or chronic inflammation? And let's jump into that. So what, what's happening? So talk about your definition of inflammation so we know what it's not. And then, and then what is going on? Why do we all have inflammation?

Yes. So what we are talking about is exactly what you just mentioned, systemic and chronic inflammation. So systemic means that it's throughout the whole body. It's not localized at your ankle in, and it may show up in one particular place for you. I have a client and her inflammation, when it gets triggered, gets showed up and she has, she had an injury, broken bone in her cheek when she was a child. And that's where the pain, now she's in her 80s and that's still where the pain goes. You can't, if you were to look at her, you wouldn't see an inflamed swelling on her face, but that's where her pain is. So, it can show up in different places. For me, often my inflammation shows up in my vision because that's like what I consider a weak point in my body. So, that's kind of one of my first tells that there's inflammation happening in my body. But do we all have inflammation? Probably to a certain degree. I like to think that most people are walking around at probably around 10% inflammation in their body, and that feels pretty normal, and that's— you're functioning really well, and maybe you're not like an Olympic athlete who maybe has a little bit less than that, but just a normal person. But then if you trigger that inflammation and something sets it off and you jump up to say 90% inflammation, wow, that's gonna feel like something is really, really wrong. So let's go into what this kind of inflammation could look like 'cause it's not gonna look like that softball swelling on your ankle. Inflammation in the head, we might call that a headache. Or a migraine or brain fog, or we might call it some mental health disturbances like depression or anxiety is also related to inflammation in the head. Inflammation in the sinuses, we might look at that and say, oh, a runny or a stuffy nose or sinus, chronic sinus pain or sinus infections. Inflammation in the chest, that might look like asthma. It might look like high blood pressure. It might look like breathing issues. Inflammation in the gut, that might look like cramping when you eat or GERD, so acid reflux, or digestive disturbances. Inflammation in the bowels, that might look like diarrhea. It might look like constipation, or kind of when you go back and forth between the two of them. So inflammation in your joints, we might call that arthritis, right? We might call it fibromyalgia. We might just call it aches and pains or stiffness. But these are all signs and symptoms of inflammation, systemic chronic inflammation. And when we say something is chronic, it doesn't mean it's 100% of the time you have it. It just means it comes and goes on a— not necessarily on a schedule, but on a— on the regular in your body. Like, this is something you suffer from.

So all of these are so many questions.

Oh, great. Okay, cool. So all of these are signs of inflammation. So what are some of your questions after all of that?

Well, so, you know, as somebody who focuses on metabolic health, the latest statistic says 93% of North Americans have a metabolic health issue, which is cellular issue, right? I would imagine that has got to be connected to inflammation.

Yes. In fact, obesity is considered an inflammatory condition. In fact, it's often considered excessive inflammation, obesity. So it's less— we're starting to finally recognize this is not a moral failing. This is not a personal discipline failing if you are overweight. This could be something in your body that is reacting to something. Now, I believe it's always reacting to an external trigger because I'm a disciple, I would say, of Dr. Alessio Fasano. He's the one who discovered celiac disease in the early 2000s. And when he first presented his findings, he worked at the, a mucosal center. He and his team had done thousands of bowel biopsies and they were like, okay, well, we really think that celiac disease is caused by wheat or gluten, which is a component of wheat, a protein. And basically he was laughed off the stage because the medical community was like, well, food doesn't cause disease. How little did we know? Um, and, and he was like, well, this is what our findings have found. And Really what his team found that has made all the difference in my own work and research was that there were 3 factors common to most, if not all inflammatory conditions or autoimmune conditions, because autoimmune is really just a synonym for constant inflammation. So the 3 factors that his team found after these thousands of bowel biopsies and working with all of these patients, were first, um, an external trigger. So just like with celiac patients, if they stay away from wheat or gluten, they can live a pretty normal life. But once they have that exposure to that gluten, then things start to go wrong. They start to have symptoms and aches and pains and, and all kinds of, of ailments. And really every symptom at the foundation is due to inflammation. So if we can keep that in mind, that it matters less what the symptom is and more that there is a symptom there.

And it's anything with an -itis, right? Thyroiditis, right?

Yes.

You're saying bursitis.

Appendicitis. Yes.

So that's all inflammation.

All of that means inflammation, right? So that's medical speak for inflamed, right? -itis. Yes. And right. And they love to— medical diagnoses is really just a way for, for doctors to name what is happening. It doesn't tell you why it's happening. It doesn't tell you what caused it or how to fix it. It just says what's happening. If I have appendicitis, it just means my appendix is inflamed. It doesn't mean that Doesn't tell you how to work with it.

Why? How it happened. Yeah.

Right.

One of the shortcomings that we have.

Right. Right. It's part of the current medical model, which we can absolutely get into in this conversation. And maybe we might want to.

Yes.

So, Dr. Fredano.

So the first one is a trigger on the outside.

So the first one is an external trigger.

Trigger. Okay.

And that could be mold. It could be heavy metals. It could be certain foods. For myself, one of my biggest triggers is lettuce, which is kind of funny considering we're having an outbreak of cyclospora in lettuce right now. But for me, lettuce causes symptoms of multiple sclerosis, which is an autoimmune condition that I have. And, and I can see very clearly when I eat lettuce that I have problems walking might become wobbly, off balance, very, very classic MS symptoms. So the second factor that Dr. Fasano and his team say is common to most, if not all, autoimmune conditions is a genetic predisposition toward being hypersensitive. Okay, now when I read this, I thought, well, you know, all of my MS doctors had always asked me 'Does anyone in your family history have MS?' And my answer was always, 'No, no one in my family history has had MS.' But had they asked me, 'Do people in your family history have a history of hypersensitivity reactions or, or chronic conditions?' I would have said, 'Oh my gosh, yes. My mother has IBS. My aunt has fibromyalgia. My mother also has migraines.' My uncle had Crohn's disease. My cousin had Guillain-Barré, which is another autoimmune condition. My other— my uncle had scleroderma, which is an awful autoimmune condition. So yes. Is there a family history of hypersensitivity in my history? Absolutely. So that Dr. Fasano says that is a genetic component. And now that I've gotten into DNA and looking at actual SNPs of genes, I can see very clearly how that can be connected within chronic inflammation. So Dr. Fasano says the third factor that is common to most, if not all, autoimmune conditions— number one being that external trigger, number two being the genetic predisposition, number three is a leaky gut. So in medical speak, that's called intestinal permeability. And what that means is there is inflammation. Whenever there is systemic inflammation in the body, there's always inflammation in the gut. That just 100%. Whenever it's anywhere else, it's always happening there. And when there is inflammation in the gut, the cells that line the stomach and bowels, which are very specific types of cells, and they are tightly paved together. Like a bathroom floor. Okay. Because their job is they have to hold in all of the liquid and all the acids for digestion in the stomach and as it passes through the bowels and keep them out of the rest of the body. Well, when those cells become inflamed, those tight junctions, they're called— that's the scientific term, is how tightly they need to be paved together— they become inflamed and gappy. So now undigested food particles start to slip through, and that causes more inflammation in the body. So Dr. Fasano's work is really the foundation of what I do in my clinic.

Amazing. So let's talk about this leaky gut, because I know so many people that are dealing with that. And let's talk about environmental factors that are contributing. And then we can go full on into what our options are. So what is causing so much leaky gut in people? Because, you know, 30 years ago, even probably 20 years ago, you barely heard about it. Like it was the random, even with celiac, right? It was the random person. And now there's gluten-free everywhere. Just about every restaurant has it. And I know this because my mother-in-law has been celiac. She's 87. And she figured out in her 40s, so many years ago, that every time she ate bread, she would feel absolutely miserable. So she stopped eating gluten before it was even known, right? Before it was really even studied and known. So what's causing all this leaky gut? Because I think that's at the core, that, that inflammatory response is at the core of a lot of illnesses, not just celiac, right?

Right. So most, if not all, illnesses or ailments are based in inflammation because that's where the symptoms are, are manifesting from inflammation. So yes, it's all connected. Doesn't really matter what illness you have or what, what the doctors are diagnosing it as. In fact, you don't need a diagnosis. Just like your mother-in-law. How lovely to have been so self-aware that she noticed that when she ate bread, because so many people in, especially in the US, live busy lives and they don't really give much thought to what they're eating. They eat these packaged and convenience foods on the regular and they can't make those connections between when I eat this, I feel that way. And part of it is because sometimes food sensitivity reactions can take up to 4 days to manifest. So it may not be right after you eat it that you feel that symptom. It may be 3 or 4 days later, and that makes it really hard to track it back and really ascertain, oh, you know what, I drank that almond milk 3 days ago. Maybe that's why I'm not feeling well today. So I think, and this is exactly what I gave, what I talked about in my TEDx talk, which is called Poisons in Our Everyday Foods. That there are so many extraneous ingredients in our food supply that we don't need. And the US is incredibly lax about allowing untested, unknown ingredients to be put into foods really without any knowledge or any awareness to the consumer. Thank goodness that 20 years ago we got food labeling passed through. That was really hard to get through. There was a lot of lobbyists who did not want— right, just like now there's a lot of industry and lobbyists who don't want labeling of genetically modified ingredients in our food supply, because if people really knew what they were eating, they might choose not to eat those products. Right, so it comes down to commerce.

And, um, always follow the money, right?

Follow the money. Yes, excuse me. And, um, there are just so many additives and preservatives, food dyes, food colors, flavors. One of my big soapbox topics right now is what is called on labels natural flavors, which are really anything but natural. They might have 1 ingredient out of 35 ingredients that might have come once upon a time from something in nature, but everything else is chemical and, and often petroleum-based. So, um, you know, you might think that that carbonated flavored water is a better choice for you than that soda pop, but Even though it only has carbonated water and natural flavor in it, it might actually be worse for you. It might be keeping you in the state that you're in right now.

So how do consumers stay ahead? And, you know, I'm in, you know, because of my own health experiences, I am a huge advocate of reading everything. And what I've noticed over the last 10 years is, you know, like maltodextrin. Like MSG, right?

Yes.

Seeing these things and then all of a sudden they label it as something else. They change the name of it. So how do we keep up? How do we stay ahead of the ingredients? So reading ingredients, important understanding.

Yes.

I think it's now called— I think MSG is now called autolyzed yeast, if I remember correctly.

That is one of the names. There are maybe 30 different names for MSG. But yes, I don't like to use it.

What can we do as consumers to stay ahead? You know, because I think we're in this time, whether we want to do it or not, is to have self-responsibility to read labels, to know if it's something we can't pronounce or we have to go look up, that it's not real food.

It's true. It's buyer beware. The onus is upon ourselves. Nobody is watching out for us. And nobody is assessing how much of these things we are actually taking in today in 2026 versus, say, 1995. So much more, say, red food dye, which is in, like, everything. And food dyes and colors used to be originally in the 1930s when they were first brought before the FDA, when the FDA was first established, they were sourced from coal. And now food dyes and colors are sourced mostly from petroleum. So it is, it's everything. It is everything that is in our processed foods. And the only way you can know is to read the label. And the best thing that you can possibly do is to try to stick with whole foods because whole foods don't, by definition, don't contain any additional ingredients that have been added to them. So that's my mantra is whole foods are better than processed foods.

And then what about organic and non-organic? I know there's the Environmental Working Group organization that has the clean 15 in the Dirty Dozen. If the normal person— like, I look at my kids, right? They're in their early 20s. They're just starting their careers. And they always say, Mom, organic is so expensive. And so the advice I've given my adult children is, well, at least follow the Clean 15 and the Dirty Dozen, and that at least gives you a foundation. And then there's also the saying pay now or pay later, right? When you get sick. So tell me more about your perspective perspective on that and what you would tell somebody who's kind of just waking up and being responsible for their own food choices. They're not in the home anymore with their parents.

Right, right, right. Which is such a challenging time to be on your own. You're learning how to feed yourself. You, you maybe are more used to grabbing fast food, which I certainly did in my 20s. That was how I lived my whole 20s was fast food. Or restaurants out or leftovers from the restaurants out, or I just simply skipped the meal. Yeah, the only, the only staple foods I kept in my apartment in my 20s were Diet Coke, Crystal Light, and gummy bears.

Breakfast and lunch of champions.

Exactly. So if you take that apart, you're like, okay, well, there's food dyes, food colors, high fructose corn syrup, sugar, sucralose, or aspartame, all sorts of— there's nothing nutritive in my food choices in my 20s. And then by the end of my 20s, that's when I came down with multiple sclerosis. So maybe that was an indication of what I was doing wrong. So, so for my own kids who are also in their early 20s, I try to encourage them to, whenever possible, stick to whole foods, even when they're ordering out. Um, at least get some vegetables in their meals. Um, think about what they're eating, realize and recognize that that chicken sandwich they love from that restaurant is not the same as if you took a piece of chicken at home and you just cooked it yourself because they employ food scientists, and those food scientists' jobs are to chemically create addictive foods. And so even if something like a French fry looks— oh, you're like, a French fry, it's just potato. Well, it's not. And in fact, there are French fries— I think it's Wendy's has like 19 ingredients in their French fries, I think, including sugar.

Right.

Including sugar, not— and including beef tallow, which means they're not actually vegetarian, if that is one of your concerns. But also MSG and other things that are designed specifically to be addictive. One of the things I really hate is why do they add extra flavor into things like I see it on chicken broth, right? And you're like, oh, I should be eating chicken broth and this is really good for me. But then you look at the box and the label and it's even a natural or organic brand and it's on the label. You can see there's chicken, there's water, and there's flavor. Why did they add flavor? It's chicken, right?

Yeah. Is there not enough flavor in the chicken?

Well, their job is to standardize and make it shelf-stable. So they're standardizing. So whenever you pick up that box of chicken broth, you're going to get the exact same flavor. Another of my big pet peeves is citric acid, and I see it everywhere.

Everything.

Everywhere. It has become the go-to preservative, especially in the organic world, which drives me crazy too. So you look at citric acid and you're like, oh, well, that's what lemons have, right? Oh, sure, lemons do have citric acid. That is natural citric acid. But the citric acid that they are using in production in packaged foods is not from lemons because that's not shelf stable and that's not standardized. They're using an extract that is coming from Aspergillus, which is black mold.

Right, which is a mold.

It's a mold. So we hopefully have become more aware of how mold can make us really, really sick and people can be very sensitive to mold exposure, but now we're feeding people mold all the time and the citric acid in all of these foods.

So, you know, it, it makes me wonder. So we were talking when we started about Italy. One of the things I love about going to Italy, there are so many things to protect the individuals that we don't have in our country, right? So, for example, you can't have tap water. It's illegal to have tap water in the restaurants. It has to be filtered and it tastes different. It tastes like you're drinking out of a spring that you are hiking in the mountains somewhere. They don't have to label things organic because things are grown organic. GMO is illegal there. And what our scientific director is telling us is that a restaurant could be fined €500 a day if they are serving genetically modified food. So you just look at that and, you know, you can actually enjoy the food then instead of having to spend so much time reading the labels, questioning whether it's real food. And you can eat and drink things like— I eat pastries over there. That I don't eat here, and I lose weight when I'm over there. It doesn't make any sense because I eat way more carbs than I normally do, but it's just a different environment, and it— and they're clean. Um, one of the things I learned about the wheat here in the US is it's been hybridized and it's been processed to have more gluten in it, versus in Italy they use the original grain, which is spelt. So all of their flour, all of their pasta comes from that original grain. It's not modified in any way. And so you can see the difference when you're over there that people live longer. They're eating a lot of carbs, which goes against, you know, what we have here of low-carb diet because it causes insulin, you know, and inflammation. They eat a lot of carbs. They drink a lot of alcohol. A lot of them smoke, but they're in community, they have low stress, and they have clean food and water. So they're doing something right. And they live to late 90s or even in the centurion. So again, I want to come back to what can we do here? Because we're here in the States. So taking responsibility to read labels, eating whole foods.

Yes.

And then I wanted to ask you this notion of inflammation, like, as above, so below. As within, so without. How much does emotional inflammation, kind of this fight or flight way of living that we have here in the, in the States, how much is that contributing to inflammation?

So certainly stress does not help. I don't think stress originates inflammation, but I think it exacerbates inflammation.

So it's like gasoline on the inflammation.

Yes, exactly. Exactly. And we in America, we don't have a lot of good ways to release that stress. We have a loneliness epidemic, right? So that doesn't help. We don't move a lot physically because we're a very sedentary culture. One of the things I wanted to mention when we were talking about eating in Italy is that You'll never see in Italy a Cisco truck pull up to a restaurant and unload all the ingredients that are in all the dishes. Whereas here in America, more and more often, even like local family restaurants might be reliant on Cisco products, and those are full of chemicals. The EU limits or has only approved, I think, like 250 chemicals to actually enter into Europe in any form, in your hair products, in your foods. In anything, whereas in the US we have over 2,500 and that's and counting.

Yeah, I was going to say it's thousands.

Thousands. Yeah, thousands.

So, I mean, you look amazing. You got this diagnosis. I mean, so how— let's talk just a little bit about autoimmune. How, how do you thrive? So tell us about like what a day in the life is like for you. And yeah, let's just, let's just do that.

So I found that for me and my family, and really, this was not something I knew before my own diagnosis in 1999. This is not something that was taught to me by my doctors that I ever found, or even through a lot of my reading when I first was diagnosed and I was just devouring books and articles and trying to figure out, well, how could I help myself feel better? Because my doctors were like, well, you have MS, you should just kind of go home and sit on the couch and wait to become progressively more and more disabled because that is what happens with MS. And they were like, well, we have these 3 approved all injectable drugs. But if you look at the efficacy rates of improvement, they're like well below 20%, like not even 50/50 odds of improvement and lots and lots of side effects. So that really didn't sit well with me. And I thought, you know, I don't, I— this is not within me just to go home and sit home and give up on life and just wait to, to become disabled. What can I do? And that's when I really started to look into the power of diet and realize that by improving my diet away from those gummy bears, um, maybe I could help myself, if nothing else, just give my body the nutrition that it needed that I hadn't been giving it really for my entire life. And, um, that was how it started. And then later on when I started having kids and my oldest child was very sick from the get-go and nobody could figure out what was going on with him. And we finally figured out when he was 6 years old that it was food sensitivities that were his problems. So that's how I got into the food sensitivity world. And when we did a food sensitivity test, of which really there is only one that is the gold standard food sensitivity test. It's called the MRT. All of the other ones are kind of bunk, I believe. Um, then we were able to adjust his diet accordingly. And at that point he had, he was 6 and a half years old. He had fallen off the height and weight charts. So he was failing to thrive. And, and mentally he was a very dark and depressed and angry kid. And once we were able to do a targeted anti-inflammatory diet for him and stick with it, it was amazing. Within 6 weeks, he had put on like pounds. He had grown an inch and a half. It was insane. And then watching him, one of his big issues had been that he had chronic constipation. Sometimes he would go up to 14 days between bowel movements. And his bowel started to even out. He was just becoming, he just became a happier kid. As you can imagine, when you're constipated, you're just not feeling good all the time.

No.

So he just started thriving. And that's when I began my studies to become a food sensitivity therapist, which is technically called a Certified LEAP Therapist, CLT.

Okay. And so how is he today?

So today he's 23 years old. He pretty much eats whatever he wants. Now he's out of my house. I don't have control over him and he, he revels in that. So he, he kind of oscillates between, um, taunting me, mom, I'm going to eat this, this thing that I know is really bad and, and kind of throwing it in my face. And then on the other hand, saying how worried he is about his girlfriend who doesn't eat vegetables and only eats processed foods and how he wants to help her learn how to eat better foods.

Well, that's awesome. And I think I just want to start to close with this thought that we aren't taught to connect what's happening around us to our bodies. As a matter of fact, I grew up in an era, and I think you probably did too, of no pain, no gain, right? It's like, don't cry or I'll give you something to cry about. All those messages. And so what I see a lot of is we just aren't in touch. And there is an immediate relinquishing of responsibility, like, oh, I have a stomachache. I've had one for 2 months. Now I'm going to go see a doctor. Versus what did I just eat and how is that contributing to my stomachache? We don't necessarily make those connections. And I think that's another important piece of empowering people to understand that what we put in and on our bodies is 85% of our health or more.

How could it not be, honestly?

Yeah.

But so if we, we talked, we had mentioned a little bit earlier about how we got here in our current medical system. And really, it was the, the machinations of two people who were very, very rich, early oligarchs, I'm going to call them. So J.D. Rockefeller and Andrew Carnegie. And they were the ones, mostly Rockefeller first, who said, okay, well, I control 94% of the oil being produced in the late 1800s. In the United States, how can I monetize more of this oil? And he created these laboratories and hired these chemists and said, okay, figure out ways that you can, things you can create out of petroleum. And they created aspirin basically. And so they said, oh, you know what? Great, we can create these pharmaceuticals that we can market as miracle cures for health. But how can we compete against all of these kind of more traditional doctors who are practicing other methodology— methodologies of healing who really aren't interested in petroleum-based products? And so they— Carnegie and Rockefeller got together and they hired this guy named Flexner. And in 1910, he published this thing called the Flexner Report, which demonized anything that wasn't pharmaceutical medicine based. And using the Flexner Report as a foundation, Carnegie and Rockefeller went school by school to every traditional medical school that was in existence, and there were a lot of them in the US, and said, either you pledge that you will only teach pharmaceutical-based medicine and we will fund you for it, or you We are going to put you out of business.

Yeah, we'll shut you down.

And so pretty much that's what they did. And by the 1930s, there were 35 medical schools left in America. And since there were so few of them and they all pledged to teach pharmaceutical-based medicine, since there were so few of them, that meant there were very few spots for people to study to become doctors. So they said, oh, you know what? We're just going to, limit this to men because we don't need women to do this. We need women to be in the home. And so really that's how we ended up in this patriarchal male-based medical system where we are now, where women's health, we are discovering almost every day, has really not been studied, right?

Yeah, I think a lot of the, um, studies didn't even start until the late '90s with women. So if you look at a traditional study that's been published before, like, 1999, it's based on men. Heart health, right? Hormones, everything based on men's health, which we know we're different. And still today, many—

right, still today, right? I just read a study a couple of weeks ago about cold plunging. And you would think, oh, cold plunging, that's an alternative methodology or modality of health that's probably been studied It has been studied and the results come out, oh, it's really, really good for your heart health and your resilience. Well, it turns out all those studies were done on men.

Yeah.

For women, it's not quite the same for women.

Yeah. It can totally wreck your— it can wreck so many things with women. And I know, you know, yeah, we can go on and on and on and on about this. But thank you so much for having this discussion. I feel like it's so important. And what are the names of your books?

So my, yep, my cookbook is called this way, um, is called Glorious One Pot Meals. And you can still get that on Amazon or Barnes Noble or anything like that. And that is really an anti-inflammatory method of cooking. It's less of, it is recipes of course, but it's more of a method. And it's a method that once you learn, you can implement with really anything that you have in your kitchen or that you'd like to cook with. So it makes it very, very easy. And that is actually something that I give to my, my kids when they moved out of the house and into their own apartments, along with a cast iron Dutch oven so that they can do it. And my daughter has really taken off running with it. So I have, I have a number of her Glorious One Pot Meal videos up on my YouTube.

Oh, beautiful.

But for everyone who's listening today, if you are wondering whether you might have chronic inflammation or hidden inflammation in your body, I have this amazing inflammation quiz on my website. So you can either get there through my main website at elizabethyarnell.com or directly at inflammationinvestigator.com and give yourself a good 10, 15 minutes. It is not a short quiz. It's pretty extensive, but it might open your eyes as to what is actually going on in your body that you've been brushing off. So the other really big thing that I've been focused on lately is my new podcast. So I hope everyone will tune in to The Inflammation Investigator. Jen has been on there. It's very fun. We explore all kinds of, of alternative modalities for dealing with inflammation, as well as I have lots of conventional doctors on there too. So there's just a lot of viewpoints that you've probably not found before. Certainly you haven't heard in your mainstream doctor's office.

I love it. Well, thank you so much for being here. Very enlightening. I learned a lot and I can't wait to get your book and, well, books. I wanna get your cookbook especially. I'd love to cook everything from scratch, so I'm excited to have it.

Yes. And I have a new book coming out, but I don't have a publication date yet. And that is really all about inflammation and autoimmunity.

Awesome, awesome, awesome. Thank you so much, Elizabeth.

Thank you, Jen. It was such a pleasure.