Poop. Did you know that what lands in your toilet every day is the most honest report card your body will ever hand you?

In episode 429, I’ll answer all the poop, constipation, and gut health questions you’ve always wanted to ask, and we’re going to do it rapid-fire because you sent in so many.

Here’s what most people never realize: a large proportion of your poop is living and dead bacteria, not the food you ate. That means its size, shape, color, and smell are telling you how well you’re feeding your gut buddies. Give them what they want to eat, and you’ll see a giant coiled snake looking back up at you. Don’t, and you get little hard pellets, or worse.

I’ll explain how often you should really be going, when blood in your stool means it’s time to see a doctor, and why floating, greasy, or clay-colored stools deserve your attention.

We’ll also get into coffee, undigested food, fecal transplants, and whether there’s a right way to sit on the toilet. Because the road to health is paved with good intestines.

Some of the questions I’ll answer in this episode:

• (03:04) What is your poop actually made of? It’s not what you think, and it could explain why yours is getting smaller.
• (09:17) Is “just eat more fiber” the answer? This Stanford study will surprise you.
• (15:24) Why does your poop float and look greasy?
• (17:19) Why does your dog never need toilet paper? And what does it say if you do?
• (19:00) Why this mineral is the only laxative you need
• (21:08) Why a once-popular “cleanse” should be banned. (It was a misguided theory in the 1800s, but people are still paying for it.)
• (24:59) Do your bowels really slow down as you age?
• (25:21) What happens when you get a fecal transplant from a modern hunter-gatherer tribe?

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Ready to spice up your life? I’ve got seven spices almost nobody in this country has heard of—even though they’ve been used in kitchens and medicine cabinets around the world for thousands of years. From Grains of Paradise (my daily swap for black pepper) to black seed, sumac, and a smoky cardamom that protects your liver, the research is finally catching up to why these ancient ingredients work.

As Hippocrates said, let food be thy medicine — and now we know why.

In this episode, you’ll learn:

• The black pepper swap I use daily – and why it’s better for your health (01:31)
• The seed found in King Tut’s tomb, and what happened when it was tested on blood sugar and cholesterol (03:02)
• The tart spice sprinkled on hummus that packs more polyphenols than oregano (05:19)
• The little-known spice I’ve taken for years to support healthy blood pressure (08:24)
• The sour green powder that your gut bacteria love (11:00)
• The smoky spice you can drop into a pot of stew the way you’d use a bay leaf (13:03)

Gratitude for our sponsors, check them out:

• Sleep cooler and cozier with Cozy Earth bedding and blankets. Go to cozyearth.com and use code GUNDRY for up to 20% off home and sleepwear.
• Bundle your home and auto insurance with Progressive and save. Get your quote today at progressive.com.
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What IS fatty liver? Why nearly every patient I test has some degree of fatty liver, and how to reverse it — because this may be the most common condition almost nobody knows they have.

On this episode, you’ll learn:

• Why your liver can be in trouble for years with zero symptoms (00:00)
• How foie gras is really made — and why your liver may be next (03:13)
• The great-ape “thrifty gene” quietly turning fruit into liver fat (05:50)
• The 4 numbers that reveal a fatty liver before it’s too late (14:20)
• The 3-step plan to reverse it — and why it’s NOT about eating less fat (16:56)

Caught in time, fatty liver is one of the most reversible problems I see — but first you have to know it’s there.

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