A number of foods on the supermarket shelves are fortified with iron. Is this a good idea? Dr. Leland Stillman, MD., says that it’s not. He is convinced that most of us have too much iron in our bodies. Virtually every disease of aging is linked to excess iron accumulation: depression, anxiety, dementia, skin problems, liver failure and more. But common blood work might not reveal this issue.
Iron is both a toxin and a nutrient so it can be challenging both to determine whether we are deficient or overloaded. Leland explains tell-tale signs of iron overload and he explains which assessments work and which are limited. He also goes over the nutrients we need (like copper and folate) to help our bodies properly handle iron. Finally, he tells us why donating blood to off-load iron may not be the best solution. And he weighs in on whether cooking with cast iron pans is advisable or not.
Visit his website stillmanmd.com for resources and consultations.
Register for the Wise Traditions conference.
Listen to the podcast here
Within the below transcript the bolded text is Hilda.
A number of foods on the supermarket shelves are fortified with iron. We might not think this is a bad idea at first blush until we understand that most of the population is not iron deficient, but rather overloaded with iron. This is episode 384 and our guest is Dr. Leland Stillman. Leland earned his medical degree from the University of Virginia and practices natural and holistic medicine in Florida. He took time to discuss with us the ins and outs of iron.
Virtually, every disease of aging is linked to excess iron accumulation, depression, anxiety, dementia, skin problems, and liver failure, but our blood work might not show this issue. The thing is iron is both a toxin and a nutrient, so it can be challenging for us to get the levels right in the body and even to assess what they are properly.
Leland goes over which assessments work and which are limited. He also explains the nutrients we need like copper and folate that works synergistically to help our bodies properly handle iron. Finally, he tells us why donating blood to offload iron may not be the best solution. He weighs in on whether cooking with cast iron pans is advisable or not.
Before we jump into the conversation, I want to invite you to join us at the Wise Traditions Conference in Knoxville, Tennessee in October 2022. Our guest, Leland, will be there in addition to a number of amazing speakers including Sally Fallon Morell, the president of the foundation, Dr. Tom Cowan, Dr. Natasha Campbell-McBride, and many other folks. I cannot wait to be there myself. Please join us. Go to WiseTraditions.org and register.
Visit his website StillmanMD.com for resources and consultations.
Register for the Wise Traditions Conference
Welcome to the show, Leland.
Thank you for having me. It’s a pleasure to be here.
I remember hearing you speak in Winchester. You were talking about iron. Everybody was bowled over because we’ve been taught that we all are iron deficient, which is why the foods are iron-fortified. Is that not the case that we’re iron deficient? Help us understand what’s going on here.
Iron is both a toxin and a nutrient. What people need to realize about iron is that it accumulates in the body. When you start to look at what people are eating, you start to learn that people have a huge amount of iron coming into their diet even if they’re vegan or vegetarian. What ends up happening and what people don’t realize is that certain nutrients are necessary in order to turn iron into hemoglobin, and also to get it out of cells and into the bloodstream, and then to the bone marrow where it gets made into red blood cells. This creates the appearance of the blood work, which all doctors are used to ordering for iron deficiency or anemia.
Since doctors are taught so little about nutrition, that’s what it’s considered to be conventional. Frankly, I see a lot of people in the integrative and natural medicine world who don’t know anything about iron handling and how it works. They’re putting iron in various supplements. It’s a huge problem that’s under-reported in the natural and integrative functional medicine space.
I got this right. It means that our blood work doesn’t really indicate whether or not we have too much iron in our bodies.
This is the difference between total body iron on the one hand and your blood levels of iron. When I explain this to patients, because this always comes up, they’ll ask me, “If I don’t have enough iron in my blood, doesn’t that mean I should take more iron into my body?” I said, “Let’s say that you’re a billionaire and you happened to overdraft your checking account. This doesn’t mean that you’re broke. The same thing is true of your body.” Just because you’ve overdrafted your iron checking account in your blood, it doesn’t mean that you don’t have any iron in your body.
What the body needs in order to handle iron properly is some combination of copper, vitamin A, B6, folate, and B12. A bevy of other nutrients support it, but those are the main ones that are truly necessary for iron handling and for iron to be in its proper time and place. It has to be in its proper time and place because when it gets out of control, it creates enormous disease.
I was on the phone with a young lady who’s got iron overload due to a genetic condition. Many people don’t realize this, but 5% to 10% of the Caucasian populace of North America has this mutation. They’re set up for iron overload. Even at a young age, she’s been eating an extremely healthy diet, eating very little in the way of carbohydrates, and being very active. She’s a former professional athlete, yet she is facing massive iron overload to the point that her liver has got a significant disease. It’s technically called non-alcoholic fatty liver disease. She has to donate blood in order to get all of that iron off. This is something that a lot of doctors are not aware of, and a lot of patients end up unaware of. It is something that’s in the blind spot of practitioners and patients. It’s so preventable. That’s why I wrote about it in my book, Dying To Be Free.
Let’s talk about how we are getting so much iron in our diet. You suggested even vegans and vegetarians get more than enough. Where is it coming from?
Iron is both a toxin and a nutrient.
From everything. People don’t realize iron is the most abundant element in the Earth’s core, or maybe the third most abundant element. It’s incredibly abundant. It’s everywhere. This idea that we don’t have enough iron or we’re not absorbing it is driven by the fact that the body can’t handle what we’re bringing in because of micronutrient deficiencies.
Before I get any further into this, I want people to know where I got all this information because I didn’t make it up. If you go back and you read papers from the 1910s, 1920s and 1930s, some of the first Nobel prizes in medicine and physiology were given for research on anemias and specifically B12 and iron deficiency anemias. They didn’t necessarily know that that’s what they were at the time.
One of the Nobel prizes was given to a series of doctors or a group of doctors who pioneered the use of beef liver for the treatment of anemia. Beef liver has a very small amount of iron, a huge amount of copper, a huge amount of vitamin A, and an abundance of folate, B12 and B6. That’s how that treatment worked to resolve these anemias.
Fast forward 20, 30 or 40 years, doctors get obsessed with drugs and completely lose interest in nutrition. This information gets lost and washed out of the medical school curricula. It was preserved by some experts in iron handling and hematology, but not well disseminated. The books I read on this that blew my mind were Dumping Iron by P.D. Mangan, and Iron: The Most Toxic Metal by a guy named Jym Moon.
The health and wellness influencer who dialed me into this and taught me a lot about it was Morley Robbins. He is going to be with us in Knoxville in October 2022. He is a very obstreperous former hospital administrator who had the audacity to think that he could figure out what lots of doctors haven’t. He’s light years ahead of even the most integrative and natural practitioners in his understanding of copper. He’s too crazy about copper. He and I don’t agree on everything, but I still like Morley quite a lot. I have to give him a shout-out because I wouldn’t have taken this as far as I have if it weren’t for him.
Are you saying that we get so much iron from everything because it’s all over the place in the soil? If we eat a carrot, is it in that carrot and so forth?
Life struggles to control the amount of iron in the environment. Are there places perhaps somewhere in the world that have truly iron deficient soils? I am not a geologist, so I don’t know all about that, but I will tell you that as far as what we eat as modern people, we’re getting a huge quantity of iron. You got to understand historically too though that this wasn’t always the case. Iron is a limiting element for us physiologically, but it’s because we can lose it so quickly.
Since iron is such a massive amount of our blood, you can lose huge quantities of iron very quickly. I’ll give you guys some understanding of the numbers here. If you sever a major artery or cut a major artery, you can lose liters of blood in minutes. A woman in childbirth has 20% of her blood flow or so directed to her uterus. If she’s giving birth and one of those arteries starts to bleed or gets ruptured because that vasculature down there is very prone to that, she can bleed out in a matter of minutes. It’s one reason why having births in hospitals has cut the mortality rates for women from bleeding. To be specific about that, it has cut their risk of bleeding to death radically. It’s because of our ability to maintain hemostasis so quickly.
Historically too, we also have a lot of blood loss in day-to-day life. Men were engaged in war and combat. Even casually, men would fight several decades ago as a matter of course. Not to mention, there are industrial accidents and farming accidents. Life has been a lot more dangerous, and there has been a lot more blood loss naturally in the past. Our bodies naturally want to hang on to iron because it’s easy to lose your iron bank accounts, so to speak.
If you lose a couple of liters of blood, you may survive, but you lost gram after gram of iron in that blood that you lost. You’ve got to make that up in potentially a very adverse environment where you don’t have an abundance of food. Imagine you’re having a traumatic accident happen in a state of famine. I said food is abundant in iron, but we also take food for granted in our modern world where most people have never seen a grocery store shelf truly bare.
Women also, historically, weren’t able to stop their menstrual cycles. They got them, kept them, and petered out over time. Now, women can use birth control pills, get a hysterectomy, or put in an IUD. All of a sudden, their periods are much lighter or non-existent. They’re not losing any of that iron over those years of their reproductive lifespan, and that leads to more iron accumulation. We’ve created the perfect storm for us to have maximal total body iron. The question then is what is the optimal total body iron? That conversation starts with, before we even consider what the total body iron is, we got to make sure that the nutrients that the body needs to handle that iron are present in abundance.
I know what you’re saying because Sally and I talk about this a lot. People get excited about taking vitamins in pill form. As you’ve suggested, that’s not how it works in nature. That’s not how it works in food. We need this synergistic work of often even fat-soluble activators and so forth to help us absorb, assimilate, and integrate into our bodies for its real use of that element. Iron needs the things that you mentioned before like folate, B vitamins, and so forth. Talk to us about what we need so that we can maximize our use of iron that’s already in the body.
It’s all of those micronutrients that I alluded to before, copper, vitamin A, B6, B12, and folate. Strictly speaking, any nutrient in the body can be rate-limiting to normal physiology. I could go down the list of vitamins and come up with a way that someone deficient in that could have abnormal iron handling. In clinical practice, what I will tell you is where the rubber meets the road. When the patients get the tests, take the supplements, and eat the diets, you’re looking at a spectrum of different deficiencies for each patient. That’s why in my practice when you work with me one-on-one or with my team of health coaches, we’re getting a wide array of different nutritional tests. We may look in your serum for copper. We may look in your hair for copper. We may look in your red blood cell for magnesium and potassium. It all depends on the case. It all depends on the kind of context.
I had a consultation with a young man. He has been on testosterone replacement. You need to monitor their hemoglobin on testosterone because it will trigger red blood cell production. You can push people into having too high hemoglobin which can put them at risk for things like strokes, headaches or other complications. Men who are on testosterone need to give blood regularly. I get this guy’s labs back and his testosterone levels are great on his current regimen, but his hemoglobin levels are atrocious. It was some of the worst lab work I’ve seen.
It’s so bad that I say to him, “Do you have a familial mutation in your hemoglobin? Do you have thalassemia?” That’s the only thing that was compatible with his blood work. I thought this guy was eating a full diet and was not doing anything that would create this problem. He says, “I stopped eating red meat about twelve weeks ago because it was upsetting my stomach. I switched over for the sake of convenience to dairy-based protein shakes.” I said, “This is not working for you. You need a whole food natural diet. If you can’t eat red meat, you need to eat some seafood for folate, copper, selenium, and all the other micronutrients. You need to eat some nuts and seeds for vitamin E, copper and B6. You need to eat some whole plants to get copper, potassium and magnesium.
I said, “We could do an extensive nutritional panel. I’m going to tell you right now that I would recommend that. It’s going to take more time between you and me. It’s going to require an additional investment in your case and both my time because you’re paying for my time. At the end of the day, if you eat a whole food diet, all of that should go away. We’ll recheck your complete blood count and see where it goes.” He decided he wanted to do that. I have no doubt it’s going to look a lot better. I also gave him some supplements. I was like, “You should take some beef liver and some B6. Copper and B6 are probably the big problems given what you’re eating and how your red blood cells appear.”
That’s the thing that people will do. I remember years ago, some well-intentioned but misguided person decided he wanted to make something called Soylent. He was like, “I’m going to add all the micronutrients and macronutrients that I need to this drink.” I remember thinking, “This is going to end badly maybe not for him but for somebody else.” I love talking to you. I love this show and the Weston A. Price Foundation. I did a book club on my Substack blog. The first book I did was on Pottenger’s Cats. The reason I did it was because, in Pottenger’s Cats, they very clearly go through situations in which just cooking food changed the nutritional content in a way that creates disease in these animals.
People want to make this so complicated. They want to get away with the stupidest stuff like cooking all their food, pasteurizing all their foods, only eating out of a can, or only eating out of a plastic bin. If you’re not working towards a life where you’re eating whole, natural, organic, and locally-raised food that’s truly nutrient-dense, you’re part of the problem in this world. You need to take a good look in the mirror and say, “What matters to me?” There’s no way around the risk of being the superior paradigm, especially in pursuing this in this age of fake meat and the great reset. If we’re not careful, Klaus Schwab is going to be telling us what flavor of cricket flour we get to make our pancakes with. That’s the future I’m not on board with.
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If we don’t do a big panel, how can we assess ourselves if we have the symptoms of toxic iron overload?
There is not a good test for this, by which I mean it is very difficult to assess total tissue and body levels of any mineral or nutrient. Even if you look at what’s going on in the hair, it reflects what’s happened over the last several weeks. What does that mean for an organ like your liver that doesn’t turn over every several weeks? The liver can regenerate. It’s where most of the iron is stored. I’m not going to be running into a liver biopsy on everybody. That would be crazy. We don’t have good therapeutic or diagnostic modalities to figure this out yet. I’m excited to see where different types of MRI modalities go with this because it will be possible. This is very feasible.
One day, we’ll be able to do an MRI or some other kind of imaging study on someone and see and know what their mineral balance is. We may be able to do it with light. We can use light, bounce it through the skin, fat and muscle, and down to the bone, and see how the light comes back. We already have ways to do that with DEXA scans, but the DEXA scans tell you the density. They don’t tell you the mineral content.
To answer your question, I know you’re looking for practical stuff that people can do now. The number one thing that they can do is take a dietary history of themselves. The way that I do this with patients when you work with me is we get a week of your data in what we called a chronometer, which if you use whole foods, has 80 nutrients listed as far as the content. It will tell you the copper, B6, niacin manganese, zinc, and almost every nutrient I could want. If there is one that they’re missing that I wish they had, it will come out in the chronometer data.
You can look at that and say, “Wow.” People find the most amazing things. They think, “I’m eating almost no potassium,” or “I’m eating tons of copper but not a lot of zinc.” It has helped me dial in patients’ diets and help them understand how they need to change their diet in order to have better health. What I do with my labs is marry these two things together.
This happened not long ago. I was with a real person. I said, “Your dietary potassium is great, but your hair potassium is terrible.” Why? This person was taking high-dose vitamin D for years. Her vitamin D level was over 100. It’s well-known in the literature that vitamin D depletes potassium. I’m by no means a skeptic of the therapeutic value of vitamin D, but it’s a tool. If you tell me that this tool is right for every possible situation of home renovation, I will try to sell you a bridge in a lovely little village called Brooklyn because that’s nonsense.
That’s the way I do it in my practice. I have a wide variety of testing. We have very expensive and extensive panels that are hundreds of dollars. The wellness panel that I do with patients is $150. If you went to one of these direct-to-consumer labs, their markup is hundreds of dollars. I extend my patients a much better price than I get, and then they have the benefit of time with me to review it.
It’s not as simple as noticing that a person has joint pain or weight gain or something like that. You can’t pinpoint if iron is the culprit, right?
No, and that’s the problem with iron. When you look at the literature, virtually, every disease of aging is linked to excess iron accumulation in bad places. The people who develop full-blown iron overload develop mental health issues, depression, anxiety, frank psychosis, dementia or issues with their memory. They develop skin problems. They have a predisposition to get skin cancers. They go into liver failure. They go into heart failure. They also may develop a certain amount of disease in their lungs, and because of that, they develop diabetes. The men will have low testosterone levels. The women’s sex steroid hormone levels will get deranged. They’ll get overweight.
The whole list of all the problems that people are selling wellness supplements and solutions for, a lot of it is iron overload. That’s why it’s so important to work with a practitioner who understands iron handling. I get patients in who have seen lots of smart people and no one is able to figure it out. I tell them to go donate some blood. All of a sudden, they’re feeling better than they have felt in years.
I was going to ask you that. Should we proactively give blood? If so, how often?
I don’t recommend that. Take, for example, this guy that I told you all about. He didn’t realize he was anemic. He was profoundly anemic. He gets 2/3 as much blood as he should have. If he hears on this show, “Iron is a problem. You all have too much iron. Go out and donate blood,” he’s going to feel much worse. Women particularly don’t realize how high their demand is for certain nutrients like folate and B12 because of their fertility. I’ll find these deficiencies in women and it explains why they’re fatigued or why they have headaches or any variety of symptoms.
When we fix the folate, B6, B12, and copper problems first, then all of a sudden, they’re making red blood cells the way that they needed to. They’re no longer anemic. We then see what their iron stores are. If they’ve got iron overload in the presence of normal red blood cells, and I mean normal in size, shape and number, then you can do blood donation. I’ve seen too many people feel terrible after blood donation to recommend it empirically.
To get that beautiful synergy that we were discussing earlier in our foods, you were suggesting eating more seafood. What other foods that you’re like, “These should be included in the diet.” Beef liver, perhaps?
I want people to eat an extremely wide variety of foods. One of the things that patients don’t realize is that the more food you eat, the more likely you are to become sensitive and allergic to it. This is well-known in the allergy literature. In fact, if you want to create an experimental mouse model of food allergy, what you do is force-feed the animal its food as aggressively as possible. It’s known as gavage. It’s torture. It makes the animals allergic to the food.
What exactly is the difference between force-feeding a mouse with wheat three times a day and somebody who’s panicked about their schoolwork, their job, making rent, the great reset, or what Betty said about the way she looked in that dress? What’s the difference between that person choking down their breakfast, lunch and dinner that are loaded with wheat while they’re on the go, standing up, not taking time to relax, never seeing the sun, never being connected to the Earth’s electromagnetic field, not drinking healthy wholesome water, and are loaded up with pharmaceutical drugs that break their normal physiology, and force-feeding a mouse with wheat three times a day? That’s why we’re seeing more food allergies as the big reason.
If you’re not working towards a life where you’re eating whole, natural, organic, locally raised food that’s truly nutrient-dense, you’re part of the problem in this world.
You look at these cultures that don’t even know what food allergy is. You describe ulcerative colitis and they’re like, “That’s weird. It’s too bad that happens to you. We don’t know what that is.” When you look at these cultures, what do they all do? They eat an incredibly wide variety of foods. They don’t restrict their diets usually at all. If catfish are available, they eat catfish. If nuts and seeds are available, they eat nuts and seeds. They don’t do what we do which is, “I like walnuts. It’s the only nut and seed I eat.”
I’ve seen people mess that up. I’ve had patients come in with high selenium levels. I say, “Your selenium levels are high. Do you eat a lot of Brazil nuts?” They say, “There are 5 or 6 Brazil nuts at the bottom of every single acai bowl that I have every day for breakfast.” I’ve seen people taking in 200 micrograms a day of selenium, which is a pretty normal dose. I’ve seen it in prenatal vitamins, multivitamins, and stand-alone vitamins. I’ve seen a selenium level of 500 in the blood of a guy who took that level of selenium for years. He was coming to me wondering why he had diarrhea, fatigue and irritability. I’m like, “You have a toxic level of selenium. You have selenium toxicity. Stop taking 200 micrograms a day of selenium.”
People hear influencers or find out, “Acai is amazing for you.” It then becomes their daily go-to meal and they don’t realize that they’re causing themselves damage.
I hate to say this, but I have colleagues who don’t test blood levels of minerals and put everyone on 200 micrograms of selenium. I had a colleague tell me, “I recommended this guy in this case that you have to take at least 100 milligrams of zinc a day.” 100 milligrams of zinc is a whopping dose. Even if you eat a high red meat diet, you might not get 20 milligrams of zinc a day. 100 milligrams of zinc is like five steaks. If you do that and be healthy and well, that’s awesome.
I find it suspicious that a couple of years ago, the carnivore thing took off like a shot. The carnivore diet is high in zinc and low in copper if you don’t eat liver. Two or three years into the carnivore craze, all of a sudden, everyone is recommending liver. Could it be that recommending the carnivore diet created this massive amount of zinc excess and copper deficiency? All of a sudden, these influencers are figuring out, “I feel better when I eat beef liver.” I don’t even think they know this, but I’m quite confident that this is what’s going on. They’re normalizing the zinc and copper ratio in their diets with the liver. They don’t understand that they created that problem in the first place.
It’s a big reason why people feel better about carnivores. I’m sure, out of the gate, they ended up copper toxic. Particularly women will get copper toxicity because of the way their hormones affect mineral metabolism. They’ll have a blood copper of 150, 180 or 200. Those are high numbers. If a woman comes in with levels like that, I expect her to have headaches, fatigue, nausea, vomiting, lack of appetite, potential abdominal pain, and IBS symptoms. It still depends on what their hormones are doing and what birth control their on. All those things go along to meet with copper toxicity. If you get that woman off of a high copper diet, which is nuts, seeds, grains, legumes, vegetables, and fruits onto a high zinc diet that’s a carnivore diet with adequate protein, which many of them are not getting, it’s no wonder they feel better.
I talked to Paul Saladino, the Carnivore MD. He was suggesting that the carnivore diet is something of an elimination diet. In other words, as people leave the other stuff, then they feel better. He has even begun to incorporate raw milk, honey, and fruits because he needs some of those micronutrients we were discussing earlier.
I respect that my colleagues are doing something extreme and teaching us through their experience, but no population of humans on planet earth has ever been truly carnivores that I’m aware of. They’ve eaten a lot of meat. It will be a big staple in their diet, but you don’t find tribes who are like, “We don’t eat fruit. That’s bad for you.” You don’t see tribes being like, “We don’t eat those beans over there. Those beans have got lectins. They’ll kill you.”
We do see them preparing them properly.
That’s key. They forget. They say, “I can’t eat nuts and seeds.” I’m like, “What do you mean?” They’re like, “I had half a cup of cashews yesterday and I felt nauseous.” I’m like, “Half a cup of cashews? Are you crazy? Try half an ounce. Try stewing it for twelve hours in an instant pot at high pressure.” They’re like, “Now, I can tolerate it.” People need to realize their dietary habits in our modern world can be crazy and make them sick.
I have a couple of more questions as we start to wrap up. What about cooking with cast iron pots and pans? Is that going to hurt us or help us?
With cast iron pots and pans, it’s well-known that if you don’t cook acidic foods in them, they’re not going to leach iron out. I like stainless steel. I like cast iron. I don’t cook acidic foods in them. I also like enamel cookware. The cast iron with enamel on it. If I’m making pasta sauce, I’m using something like that. If I am grilling a steak, I don’t have any anxiety about doing it on a cast iron pan. You’re not going to get a significant contribution of iron from that. If you do something like a cast iron pan fried steak and then you do a balsamic reduction in the cast iron pan, that’s a no-no. You want to do the cast iron reduction in a pan that’s either enamel like a saucepan or in a small skillet that maybe is cast iron or some kind of enamel coating.
The other thing I wanted to ask you is whether iron fortification in some of our foods backfiring on us.
100%. Iron fortification of foods is one of the public health establishment’s great crimes. What they’re doing is they’re effectively treating people for a disease that not everybody has through the food supply. They had no idea what damage they were going to do. To the people who have this predisposition to iron overload, they are actively hurting these people. The stakes for iron deficiency as far as people being fatigued, it’s very easy to diagnose fatigue and iron deficiency.
I would have patients come in with hemoglobin of 7 or 8. Those are some critically low numbers, but you find the problem and you fix the problem. If you have runaway iron overload, sometimes these people come into the hospital and they’re dying. There’s irreversible damage that has been done. It’s easy to come back from anemia. We are set up to do so because acute blood loss has been such a chronic endemic problem for humans, but iron overload has not. It’s awful what they’re doing with iron fortification to the food supply. It should stop. It should’ve been stopped a long time ago.
Thank you for getting that word out. Whenever I see this is added or that is added to a package of some food, I’m thinking, “I’m not going to get that.” I can get it from real food and probably be more likely to benefit my body.
I write about this in Dying To Be Free. I write about how public health experts have gotten one thing after another wrong as far as what to do, and how they’re completely missing some of these simplest, most impactful things that could be done to keep the public healthy. It’s why I am not surprised to find all these people like the World Economic Forum, other non-government organizations, and even the so-called elected officials advocating for things that I know are going to fail. I know they are not good for people. I’m convinced they’re just trying to control the populace and create a nation of drones and zombies who don’t think or do for themselves, and blindly accept whatever they’re told.
A sick population is much easier to control, and that’s quite unfortunate. I’m glad you’ve written your book. I’m glad you’ve given us this time. This is a sneak peek of what you’re going to talk about at the conference where you’re going to have an extended amount of time and be able to answer questions. I look forward to seeing you there. I do want to ask you one final question. If people could do one thing to improve their health, what would you recommend that they do?
What I do with my practice is so specialized and so tailored to every patient. It’s so hard for me to deal with this level of simplicity. Something concrete that I would say is to spend time outside in nature. Connect to the nearest electromagnetic field and get exposure to the sun.
That’s beautiful. I’m going to go do that in a little bit. Thank you for your time. I will see you in Knoxville.
Thanks. I’m looking forward to it.
Our guest was Dr. Leland Stillman. For consultations or to check out his blog or podcast, go to StillmanMD.com. You can find me and my resources at HolisticHilda.com. Here is a letter to the editor from a Wise Traditions journal from the summer of 2022. Catherine writes in and says, “The homemade formula recipe saved my grandson’s life. His mom’s breast milk was not enough no matter how hard she tried. The baby was losing weight and had extreme reflexes. The formula recipe helped him make a 180-degree turn within a week. Sadly, his pediatrician said it was dangerous even though she admitted that he is now thriving.” Thank you so much for this letter. It encourages us to know that what we’re putting out there is making a difference.
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Thank you so much for tuning in. Stay well. Remember that all shall be well and all manner of things shall be well.
About Dr. Leland Stillman, MD
Leland Stillman, MD, was born in New York City and grew up in Richmond, Virginia. He graduated with a degree in environmental health from Connecticut College and earned his medical degree from the University of Virginia.
He trained in internal medicine at Maine Medical Center. During his training, he published papers in immunology with Dr. Thomas Platts-Mills and Dr. Larry Borish, who were his faculty mentors at the University of Virginia. He has worked in over a dozen hospitals and clinics as a traveling doctor.
He spent the early part of Covid-19 working in a rural hospital and later on went viral for speaking out against the lockdown and mandate measures. He has had videos delisted from YouTube and has been featured on frequently censored conservative news sites, including LifeSiteNews, The Epoch Times and Zerohedge.com. He now practices natural and holistic medicine in Florida.
- Leland Stillman
- Daniel DeBaun – Resilience: Protect Yourself Against Radiation
- Dying to be Free
- Dumping Iron
- Iron: The Most Toxic Metal
- Pottenger’s Cats
- Grass Fed Organ Complex – Optimal Carnivore
- Grass Fed Beef Liver – Optimal Carnivore
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