Thank you for joining us for our 2nd Cabral HouseCall of the weekend! I’m looking forward to sharing with you some of our community’s questions that have come in over the past few weeks… Let’s get started!    Sydney: Hey Dr. Cabral, thank you for doing your dharma. Your podcasts and IHP have quite literally changed my life, my families life, my communities and my clients lives. However, a family friend has just been diagnosed with abestosis, which he got from a job he worked in his early thirties. Conventional medicine hasn’t been able to help him in any way but I just feel like there has to be a way! I’ve done some research and All I’ve found is that high dosages of vitamin C and omega 3’s can be beneficial. I’m not sure if this is true or if there is anything that can be done. Just wondering if there’s anything you know of that can help. Thanks so much doc. Syd Marco: I have a few questions for Dr. Cabral: Have you ever heard of someone being allergic or sensitive to denatured proteins? 'm a Caucasian male in my early 30s and this problem started happening about 4 years ago. I have a reaction when I eat overcooked meats from any type of animal. I also have the same reaction to sharp cheeses and most kinds of yogurt - Greek more than others. I can eat any amount of Oaxaca cheese but just a gram of feta will make me react. Liquid diary is no issue. Eggs cause the reaction if the yolk is solid, I can eat 3 raw eggs with no issue, but if I hard-boil the same eggs my cheeks get red and flushed as soon as I take a bite. With meat it's the same thing, I can eat rare steak but if it's cooked I react. The most intense and immediate sign is redness and heat on my cheeks, and a general sort of inflammatory response. When this happens I stop eating so I don't know how bad the reaction would be if I ate more. What's going on with me? I've tried looking into relevant literature but I mostly find information about people being allergic to UNcooked foods, where I have the opposite problem. My current working hypothesis is that heat-damaged cross-linked animal proteins made it through my gut lining and caused an allergy; that can happen when your body finds proteins where they shouldn't be, right? I have explored the exogenous histamine hypothesis but only a couple things on the "histamine list" cause problems for me, and I've never had this reaction to any vegetable, raw or fermented. Can cooking food increase histamine content? Thanks for all your hard work changing people's lives you're the best! Ethan:I am a Family Nurse Practitioner, who would like to take the Integrative Health Practitioner course. I would like to start implementing more natural approaches for patients, as conventional medicine is not as effective as I would like. When is the next sign up for the course and can I get on the list early? Thanks for everything you do, Ethan Nolween: Hi Dr Cabral, I discovered after a food intolerance test that I have multiple intolerances including yeast (+dairy etc.). I believe it is due to leaky gut and candida, and have been working on resolving this. However it's been a year and I still can't manage to intake probiotics or fermented foods without side effects (and some gut supplements include yeast). > Q: Is yeast intolerance a real lasting intolerance or usually temporary due to candida overgrowth? What could I do to improve this? > Equilibrium tests such as stool tests cannot be done from France (where I live) and I am struggling to find available tests locally. How can I get those tests done? It would be great to have a partnership with labs internationally. (PS. Loved your book!) Thanks a million!! Nolwenn Sarah: Hello, the detox program was recommended to me to help heal Hashimoto's and to lose weight that has been stuck for a couple years as a result. I am very keen to try it, as I know someone who had great success. I am however very disappointed to see sugar as an ingredient in the smoothie. This makes no sense to me whatsoeve