The Kick Sugar Coach Podcast
The Kick Sugar Coach Podcast
Martha Carlin: The Proven Benefits of Probiotics
I recently sat down with Martha Carlin, founder of BiotiQuest — one of the most trusted names in microbiome science. Her company is breaking new ground in understanding how gut bacteria influence nearly every system in the body.
In this episode, Martha shares how her husband’s Parkinson’s diagnosis sparked two decades of research into the microbiome, including what she discovered about how gut bacteria produce key hormones, vitamins, and neurotransmitters, and how damage to the microbiome impacts our metabolism.
We talk about the biggest disruptors of gut health — sugar, antibiotics, stress, and chemicals — and how they tip the microbial balance toward pathogenic strains, leading to inflammation, cravings, mood swings, hormone issues, blood sugar swings and more.
Most importantly, Martha explains how to repair your microbiome and assures us it is possible. (This is where the interview really shines.)
She walks us through the research behind Sugar Shift® (including its impact on A1C and insulin) and why her new formula, Perfect Peace, is helping people feel calmer and more regulated.
If you want a clearer understanding of gut health and how to experience the profound benefits of targeted probiotics — clearer skin, fewer cravings, better digestion, deeper sleep, and more — this episode is for you.
In addition to her expertise, Martha is also offering an exclusive deal:
Buy 2 bottles of Sugar Shift®, Get 1 FREE + an extra 10% off with code 2025KSS10
👉 Claim your special offer here
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www.FlorenceChristophers.com
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Welcome to the Kick Sugar Coach Podcast. Join me each week as I interview experts who will share the science of sugar, sugar addiction, and different approaches to recovery. We hope to empower you with the information and inspiration, insights, and strategies you need to break up with sugar and fall in love with healthy Whole Foods so you can prevent and reverse chronic disease, lose weight, boost your mood and energy. Feel free to go to my website for details on my coaching programs and to access free resources. Kicksugarcoach.com. Hello and welcome to an interview today with Martha Carlin, who's been a guest on our summit for years and years. We're huge fans of the work that she does, the science, the research, the products that she's creating for us. They're very, very well respected in the microbiome space. But let me tell you a little bit about her. Martha Carlin is a systems thinker. She's a citizen scientist and an entrepreneur. She's known as the Pooh Queen because she has done a groundbreaking, innovative, pioneering work in the microbiome space. She's the founder of the Bio Collective and BioticQuest, which is a company dedicated to advancing, which her company is actually dedicated to advancing microbiome research and the creation of targeted probiotic formulations. One of her very famous formulations is called Sugar Shift, which has now been shown in studies to reduce A1Cs, to support diabetic outcomes, published research. So it's a really great product for shifting cravings, but also for helping us to rebalance our blood sugars and our capacity to balance our blood sugars. It's also been shown to reduce endotoxins and improve medulk health. Martha is also a TEDx speaker. She's an author and a frequent podcast and summit guest, helping audiences to better understand how the micro what the microbiome is, how many amazing things it does for us, and how to repair it and restore it if it's been damaged so that we can all flourish. Welcome, Martha. Thanks so much for having me back, Florence. Yeah, I love, love, love your work. I love your products. I have tried every one of Martha's products. Um I'm currently in love with her newest, latest product, just called Perfect Peace. And what's really incredible about her products, and I'll let her tell you about them, is that she very, very specific. She works internationally with some of the leading experts in the microbiome and building um formulations that are balanced, that there's synergistic uh relationships between these bacteria. And it really makes a difference in terms of how they they work in our system. Very nitty-gritty, very nerdy, very detailed science, which thank God Martha can do, and I can just, you know, open my bottle and take one. So let's start with how you got started on this journey of becoming an international expert in the microbiome.
MARTHA:So it actually started back in 2002. I mean, I didn't hear about the microbiome then, but in 2002, my husband John was 44 years old, a healthy marathon-running. Um someone who shouldn't get diagnosed with a disease was diagnosed with Parkinson's. And it didn't make sense to me. And I had a systems background. Um, I was an accountant, trained as an auditor, never take anything at face value, examine the evidence for yourself. And so I started what I would say is a 23-year audit of what's happening to our bodies. And I started with food. And runners are big carbohydrate people. He was also a sugar addict. So I really started to look at that part of the food supply first. How are we growing our foods? What chemicals are used on it? I learned about genetic engineering and what's going on there. And, you know, sugar is actually kind of one of those things where a lot of the chemicals are used. And, you know, started kind of wondering how that might be implicated. And kind of fast forward 12 years later, I read a book called Missing Microbes by Dr. Martin Blazer. And he was talking about growing up in the age of antibiotics and how that was impacting this thing called the microbiome. And I'm like, what is that? But I also knew from talking to people with Parkinson's that many of them had suffered from chronic strep infections as children and taken a lot of antibiotics. And I know we've talked about antibiotics a lot. Um, but this microbiome is like the trillions of bacteria, fungi, and viruses that live in and on our body in their internal pharmacy. We are two-thirds microbial, one-third human in terms of cells. And so this like it just turned this huge light bulb on. And later that year, they published a paper showing you could divide the two types of Parkinson's by the bacteria in the gut. And I was like, that's it. I quit my job and started funding some research at the University of Chicago and went on to found the biocollective originally to collect people's fecal samples, poop. That's why I'm the poop queen, um, and start to make those available to researchers around the globe. So that's how I developed a lot of the relationships I have with some of the early pioneering microbiome scientists. And then along the way, um brought in my chief scientific officer, Dr. Raul Cano, who was a microbial ecologist and really understood how you know microbial systems, they're teams and they're functioning together. One microbe's waste is, you know, feeding another, and they sort of it's everything's connected. And so through that, we started to look at what was going on in this important microbiome and say, okay, how can we start to fix that with probiotic good bacteria and putting them together as teams? And so the idea for what ultimately became Biotiquest, which started with the sugar shift formula, which I originally just made for John to see if I could help his gut get healthier. And, you know, we did our little end of one trial with John, and I've talked about that before. He had some great results, and we were able to see his microbiome shifting because we were testing it for 120 days back to a healthier profile. And then later went on to bring that and some of our other products, you know, based on this building teams to restore functions idea. And that's what became Biotiquest.
FLORENCE:Amazing. And I might just add in there that not only were you tracking in a specul samples, like was this bio and antibiotics, sorry, probiotic supporting the restoration of your husband's microbiome? And it was showing that it was, but there's so many people that I think are skeptical of probiotics because we've all heard, oh, it gets destroyed in the stomach and it doesn't make a difference. But you you were you could see for yourself that it was changing the profile of his microbiome and that it was also putting his symptoms in remission. So, how many more years of good living did John have?
MARTHA:Well, so that was back in 2017, and his actually his what's called the UPDR Uniform Parkinson's disease rating score um improved. The higher it is, the worse off you are. And his score had been a 35. It dropped down to a 20 and stayed stable at a 20 for four years until he had COVID at the end of 2021. And then he had some pretty severe long COVID symptoms and actually passed away last year from a pulmonary embolism that was likely connected to the long COVID symptoms.
FLORENCE:Yeah, I'm so sorry. It's actually a year today that John John passed over, but it was it was remarkable the impact it had on John's life. And I think that really inspired Martha to say, oh, there's there's something here. There is something here. Not only did he not get worse, but he got better and stayed stable. So tell us a little bit about uh wow us a little bit with what them all the amazing, wonderful things that the healthy microbiome does for us.
MARTHA:So that the healthy microbiome is really your primary factory for hormones, neurotransmitters, and vitamins. So it's your factory for your B vitamins, it has uh vitamin D binding protein, so helps you to convert vitamin D. Um, it is making most of your serotonin. Um, it it's making um, so there are three of the key amino acids that we don't make, but microbes make. So that's tyrosine, tryptophan, and phenylalanine. And those are essential in all of the essentially the steroid-based hormones, so um, you know, or cholesterol-based hormones. It's also making dopamine and uh melatonin. It can make so bacterial melatonin is made in your gut. Um, you know, there's all all these peptides. If you've heard the kind of current craze for peptides, a lot of peptides are made and activated in your gut. It's a part of the training for your immune system. Uh, so there like there's almost not anything you can't like start to look and say, okay, what's going on in the microbiome with this? And then it's also involved in how you metabolize uh medicine or breaking down your food and turning it into the kind of raw materials that you need to be able to absorb and use in other places in your body.
FLORENCE:Right. So there literally there's no life without a healthy, balanced microbiome. And tell us a little bit about all the many different ways that the microbiome can become imbalanced or damaged.
MARTHA:So, you know, of course, antibiotics is one of those key things. But, you know, let's back up to even when we're babies, there's a lot of research. Um, there's been a lot of research about birth method. So if you were born by cesarean section, then you're not getting colonized by the uh vaginal microbes from the mother. There have been been quite a few studies on that. And so we have a population, multiple generations now, as the rate of cesarean birth has increased of babies who didn't get that initial inoculation. Breastfeeding is another kind of key piece of that puzzle. And you know, from the 1950s forward, there was a lot of pressure on women to formula feed. And so babies that aren't breastfed, um, that breastfeeding makes um it actually makes a so it's called human milk oligosaccharide, which populate it selects for bifidobacteria in the baby's gut, and that's one of the main things that trains the immune system. And so if you miss out on that, you get a shift. Say you have a cesarean birth and you don't have uh breastfeeding, the baby is likely more likely to be colonized by what are those hospital microbes that can be more pathogenic. So, you know, you need to do some work to try to restore that. So that's and then I also learned about maybe five years into the process of um, you know, I was actually talking to my gynecologist about cesarean births and you know, antibiotics and all this. And she's like, well, it doesn't matter if you have a vaginal birth. We give all babies antibiotics when they're born. And I was like, What? Like I was, I just it was just like shocking to me that um, you know, this was like the natural way of thinking is like, okay, we're gonna give them all antibiotics. And, you know, some of that I think goes back to colonization by strep B, but you know, they can test for that. And um it just seemed kind of crazy to me because I had no idea all three of my children had been given antibiotics right at birth. So, you know, that's a big piece of the buzz puzzle. Then we're all, you know, bombarded with antibiotics at the first little sniffle. Um, and that's just been we've been sort of trained to ask for it. And then um, you know, antibiotics are used widely in dermatology and in dentistry, you know, without this, I mean, there's starting to be a little more understanding of the importance of the microbiome in some dentists. Um, but you know, from a wider view, they don't, they're not really trained to think about this with the antibiotics, and they're indiscriminate. Um, but the other thing is something called surfactants. And I've actually really just learned a lot about that in the last year with Dr. Barry Ninham that I'm writing uh Parkinson's paper with. And he was uh the founder of the Department of Applied Mathematics at Australia National University and a pioneer in studying uh surfactants and their impact on cell membranes. And what he found in his early research is that they are immunosuppressant and they are long-lived. So they can live there in the membrane for, you know, up to nine months. That was kind of his cutoff point of when he stopped the research. Um, and it actually impacted his health. He didn't realize at the time, um, you know, but he was doing all this research every day on these surfactants and um ended up um when he was finished at the University of Minnesota going back to Australia and finding out he had stage four bowel cancer. And so having to deal with that. But these surfactants are in all those liquid soaps you're buying in your shampoos. There's some toothbrushes that have them. So, and they've the names have been changed. So they used to say surfactant in them, but um like cleaners, like people who are in uh like salons, you know, they keep their combs and stuff in something called quat. That's a quaternary ammonium compound. Those are surfactants, and they're very damaging to our our uh you know, the lining of our our gut and also to you know immune recognition, our ability to recognize um the signals for our immune system. And what happens is it takes a while, they they they're like these little lip, you know, they've got a tail on them and they're outside the membrane, and then they flip inside the membrane after about three months, and that affects the ability of of our cells to recognize pathogens and deal with that. So if you're constantly, you know, say if it's got a nine-month life, but you're constantly being impacted by these things, um, it's gonna impact all of that and also impact microbes and the microbes that are you know manufacturing lipids and doing things and moving things around in the body.
FLORENCE:Oh my god, I had no idea. That's completely news to me. Yeah. And then of course, there's other toxins, there's sugar, there's like yeah, there's so many ways our microbiome can get, you know, well, you know, the sugars and the selective sugars of of uh that feed different pathogens.
MARTHA:So this is uh another kind of interesting epiphany, even with all the research I've been doing. So the sugar shift product, uh, the microbes in there convert glucose and fructose into manitol. And you know, people who are on low FODMAP or whatever, they're like, oh well, I can't have manitol. Well, I actually learned uh this week listening to a pediatric dentist who's in research, and he was talking about when we used to live in caves and we ate these tubers that were high in xylitol, manitol, and ribitol. And that um so xylitol, manitol, and ribitol feed the good bacteria, but the bad bacteria can't use them. So there is this sort of selectivity of different sugars because we are primarily, you know, we're made of sugar molecules. DNA is sugar molecules, but um, you know, different sugars have different impacts on the body. And glucose and fructose and potato fructose is really, really a problem. Um, but also glucose can be. And our source of that with sucrose, uh, you know, which is coming from sugarcane or sugar beets, both of those are um grown with a high level of uh chemical inputs, I'll say, and glyphosate being one of those, which is also an antibiotic and has been shown in the soil microbiome to deplete the soil microbiome and affect the ability of minerals to be taken up by the plants. And then, of course, those residues are on the, you know, sugar, and as you make high fructose corn syrup, you're concentrating those things. So, you know, that's another huge piece of the puzzle that people don't often think about is the connection to sugar and the glyphosate. And I I even wonder, you know, if you went back a hundred years ago and looked at sugar cane and the mineral content of it versus sugarcane today, because of the use of glyphosate, if it's missing the mineral component, and that's why it's become so dangerous for us.
FLORENCE:Yeah, or a little more dangerous. Although I think white refined sugar, I'd be surprised if there's any glyphosate left in there. I mean, I I don't know enough to know, but I'm just thinking it's almost so pure. It's so refined, it's they they strip so much, all the minerals are gone. Any any sort of molasses or any sort of evidence of any kind of nutrition that might have been in the plants originally is definitely stripped.
MARTHA:Um well, it's interesting too, you know, back to the microbes. So in in fermentation of microbes, so in growing them a lot of times, one of the best media for growing microbes is actually something like molasses, which is a sugar, but it is a very nutrient-dense sugar because it's got this very rich mineral profile. Yes. So, like, you know, it's a delivery vehicle into our, you know, glucose is a delivery vehicle into our cells for those minerals. But when you refine it down like sucrose has been done, you know, you're you're stripping all that out. Yeah, that's right, totally.
FLORENCE:So, sugar, tell us a little bit about. So a lot of people who come to this summit are sugar sensitive. They've probably been, you know, overconsuming it. They're trying to reduce, if not eliminate it from their diet. And they know that they, you know, that they probably have digestive issues. They probably know that their microbiome could use a little love. And so tell us a little bit how sugar shift can help repair the gut of someone who's been damaged by sugar.
MARTHA:So it's that it's that sugar conversion of glucose and fructose to manitol. And what are what we showed in our clinical trial in the shift in the microbiome. So often what's happening with this Western diet and the high sugar, um, high processed foods, is you're getting what's called an aerobic gut. So you're getting oxygen in the gut, and that's feeding a uh that there are gram-negative or bad bacteria that can survive the oxygen, but those really good bacteria like bifidobacteria or um acromancia is one that people talk about, are very, very sensitive to oxygen. And so by kind of changing the whole ecosystem by removing the glucose and fructose and putting in that manitol, which feeds the good bacteria but starves the bad bacteria, you start to gradually get this change in the overall microbiome. And what we found in our study was the gram-negative endotoxin-producing bacteria dropped significantly. We could see that in the microbiome data. We could also see it in the serum endotoxin, which is a measure of inflammation in the subjects, also dropped significantly. And then we saw an increase in bifidobacteria and a couple of others, uh, Roseburia and Ficali prosnitia, both of those are kind of keystone species that are very important to a healthy microbiome. And those rose. So, you know, you're you're shifting the whole ecosystem over time. But, you know, I was actually having a conversation with um a practitioner friend of mine who had a client who was telling a story about um going to his doctor after taking a uh sugar shift for a year, you know, twice a day. That was the only thing he changed. He didn't change his diet, he didn't change his exercise, he didn't take it to change his medications, and he had lost quite a bit of weight and his A1C had dropped four points, and the doctor's like, well, we we haven't changed anything. So, like, what's what's up? And the wife's like, it's this probiotic he's taking. But like I think often people want a fast answer to a problem. And you know, sugar shift is really more like a marriage, just like you know, doing your protocol of kicking sugar. If you've had this long relationship with sugars and and a high carbohydrate diet, it's a process of shifting your mindset and shifting the microbiome, which you know, we know this gut-brain connection. And so sugar shift can be really helpful to people in stopping the cravings. I mean, we we had a client, I think I've told you about her. She um did our sugar or sugar shift challenge, and she was drinking, I couldn't even believe this. She was drinking seven vanilla lattes a day. So I mean, I can't even imagine how much sugar that is. And within a week of taking sugar shift, she didn't want them anymore. And she was down to like drinking half of a latte a day, and she lost like 15 pounds in two weeks, of course, because she wasn't drinking, you know, all that sugar all day long every day. But I mean, I was like, wow, how much money did she save from you know getting past that addiction to the sugar and the flavor in that coffee? And so it, you know, can be a really great tool for people because as it starts to pull the glucose and fructose away, those bacteria that kind of send that message to your brain, feed me, feed me, feed me sugar, start to die off and go away. But you know, it's a process, just like your program is a process. You've got to commit to it and stick with it. And, you know, can be a little bumpy at first.
FLORENCE:So did you really say within a week she had such a dramatic drop in her cravings?
MARTHA:Yes. Okay. I mean, it was crazy. I was like, I went, you know, and I wished she would, uh, you know, people don't want to be video like uh, you know, you want a video testimonial, and they're like, I don't want you to, you know, splash my face over the internet. And I mean, I don't blame them because I I don't I I can't say that I love to have my face splashed over the internet either, but it's what we do.
FLORENCE:Yeah, it's right. Yeah. And I I will say in my experience, because I I definitely recommend Sugar Shift for my my my clients, people through the summit. Like I want everyone to get these products in their hands and to try them. But I would say that for most people, what you're saying about it just takes time. That's been my experience. So that one week is she's a Guinness world record, the fastest. But I mean, it's good to know it can literally be that fast that you're you can turn this around that quickly. So I just want to summarize you take sugar shift while you're consuming glucose and fructose, the sugar shift probiotics, the probiotics in that that formula feed on the glucose and sucrose and they convert it to manitol, which is food for the friendly bacteria that we want to encourage the growth of. And manitol is not food for the pathogenic bacteria, and the pathogenic bacteria have endotoxins. They literally have toxins that you can detect in, is it blood? Blood. You can detect it in blood. Blood. So through blood tests, and what we want to do is lower the end, we want to lower the bad bacteria, raise the good bacteria. And so what this product does is it supports our bodies in in converting some of the glucose of purchase that we may still be eating too much of. Not that this is a past, go keep eat drinking your lattes or eating your cookies, but if it's still in your diet and you're phasing down, it takes it, turns it into manitol, and it supports the growth of the friendly bacteria that we're trying to encourage to repopulate, to be dominant and to lower, to lower. And it shifts the um, I think you said the aerobic from the anaerobic to anaerobic to more aerobic, is that correct?
MARTHA:No, from aerobic to anaerobic. Okay, you don't want oxygen in the gut.
FLORENCE:Got it, got it, got it. So it helps support that process as well. Now, to finish talking about the sugar shift, can you tell us is there anything more you want to add about that diabetes research project that you published on? Anything more to add there?
MARTHA:So, you know, we we also measured um insulin, HOMA IR, uh fasting and postprandial blood glucose, and triglycerides, and had improvement in all of those and um statistically significant improvement in um in the HOMA IR, the insulin, and I think uh the uh the fasting blood blood glucose. Um then we unblinded and kept some of the subjects on for uh another 90 days because the H1 HBA1C had dropped or you know, had started to move a little bit, but not significantly. But for the group that stayed on for another 90 days, that HBA1C dropped about 14 percent. So, you know, again, it's that commitment of staying a little bit longer. And then just like one more point on the endotoxin. So endotoxin is is used in animal models of Parkinson's. And so, you know, originally I made the formula for John and, you know, would have loved to do a trial in Parkinson's, but there's not a lot of agreed upon metrics that you can measure like you can in diabetes. And so we did the diabetes trial, and I said, well, can we measure serum endotoxin? Because there are also animal models of diabetes using endotoxin. And so then when you start going into the literature, depression, Alzheimer's, and all of these are connected to endotoxin. They use them in the animal models to drive the disease model. So the fact that we were able to significantly drop endotoxin, which is a key inflammatory marker, is really a good indication that beyond diabetes, it's gonna help with really any of your inflammatory-related um issues to get your gut back in place and uh you know get rid of those endotoxin producers.
FLORENCE:Amazing. Amazing, incredible. Talk to us a little bit about um this new product. What inspired you to create perfect peace?
MARTHA:So when we were kind of going through our list of problems that, you know, what's gone imbalanced in the gut and issues with people, um, of course, anxiety and um stress in general, um, you know, we were looking to produce to produce a product that can help restore GABA, which is sort of that calming neurotransmitter in the body. And um so we used our computational model and kind of formulated out uh another team to do this. And we had it on the sidelines for a while, and this year has. Kind of been like, I mean, every year I think, could we get more stressed? But this year just seemed like it was a particularly stressful year overall. And so we decided to bring it to market uh about two months ago. And um my son actually got the bottles before I did, and he said, Well, you know, he has one of those trackers called a whoop, and it has a measure of stress, and so he took one, and I mean, it was really crazy. Like his stress monitor was like whack, whack, whack. You can see it on our Instagram page. Um, there's a an image of the before and after, and it just kind of leveled out. And I said, wow, that's that's that's really amazing. And so I, you know, I've got my bottles and I was flying back from San Diego uh from a conference uh a couple of weeks ago, or well, it's probably I guess longer than that, a month ago. And um I decided to take it before I got on the plane, and it ended up the trip took me 36 hours to get home. So it was like this incredibly stressful flight of you know, diverting us to another airport and all this, and you know, getting back to Chicago and not having a hotel and having to go almost an hour away, like and you know, getting like four hours of sleep. And, you know, I took it when I got on the plane, I took it later in the afternoon, and I took it the next morning when I had to get up at 4 a.m. to go. And I got home like at noon and I had a podcast at one o'clock. And I was, I had just been, I was just like so calm. I was like, okay, this is this is my new favorite in just in terms of how I feel it levels me out. And it's it's funny because my team also, you know, when I'm having a high stress day, and they'll say, Oh, I think maybe you need to take a perfect piece. And then I mean, 15, 20 minutes, my my whole temperament and demeanor and everything changes. So it's it's really it's been kind of um remarkable for me. So I I'd love to hear from people who try it, um, you know, if they see the same thing. And I know you said you've started taking it.
FLORENCE:So and I I hope it's okay. I take quite a high dose. Like I do two in the morning and two before bed. Like, is it okay to do that?
MARTHA:Well, I I mean, I do take two. Um I have been taking two, I have been I take two at about 10 o'clock in the morning, and I'll take um two at four o'clock before I go to yoga. But I still take my sugar shift when I get up in the morning and before I go. But but I think you could, you know, you could probably just go with perfect peace, but yeah, I probably right.
FLORENCE:And I the thing I found with sugar shift for me is I've always had a long-standing history of being a little slow, a little more on the constipated end of the spectrum. I mean, it's okay, but um when I was taking sugar shift really consistently, it was just kind of a non-issue. It was really, really helpful for that. I don't know why, but it's one of the it's one of the products I recommend for people who do struggle with slightly, you know, slower than they'd like digestive elimination. Um, okay, awesome. Let me think if there's anything else I'd like to. Is there anything else you would like to share about your research, your work, your products?
MARTHA:Well, you know, we just, you know, we have a full, well, I won't say a full lineup because we have 20 different products and we have only brought six of them to market. Um, and I know you've had Dr. Davis on before. We actually make a yogurt culture starter that is uh based on the sugar shift formula. And a lot of uh people like doing the yogurt starter. It gets, you know, over time you're making the yogurt for a 36-hour culture and you get a little bit higher count. And so some people find they do better just because it's they don't want to take pills or whatever, and they they take the culture starter, they do the culture starter and make yogurt. And of course, I'm a huge fan of fermented foods, and I actually use I use the sugar shift in a lot of different ways that are kind of maybe unconventional. Like I'm I can make a fermented drink out of it. So you could take, you know, tart cherry juice, which is good for your gallbladder, but does have sugar in it. And so I will take the tart cherry juice with um some distilled water and put the put a cap full of sugar shift in it and put it in one of those things with a uh top that holds it down. And after three days, it'll turn into a fizzy drink, and sugar shift will eat up all the sugar. And so then you're getting a fermented drink with um more probiotic bacteria. I use it as a starter in in uh fermented vegetables. So there's a lot of other ways that you can use it and you know, not just swallowing a capsule. I think I've also I mentioned briefly before we got on the call about our ideal immunity. And that's one um, you know, we we recommend that if you're going on foreign travel or if you've had um food poisoning or something. So it has a strain of bacteria called Lactobacillus ruminus that's in it. It's also in our antibiotic antidote, and that strain specifically targets a lot of the foodborne pathogens like Listeria, salmonella, E. coli. And so it's gonna knock those out more specifically than a broad spectrum antibiotic. Um, and um, so I have a doctor in Hawaii actually who had gotten something from a patient back in the 1970s and had chronic diarrhea for about 40 years until he found our product, I guess 45 years. And um, his daughter told him about it, and he's like, Oh, I've tried every other, I've tried all these probiotics, it's not gonna work. And it worked for him in about a month, his diarrhea was gone, and you know, he's like, I'm I'm not going without it. So, you know, they're very specific the way the products are designed to uh work as a team to do specific things. Um, but you know, for purposes of your um kick sugar, I mean sugar shift is primarily designed to alter the sugar metabolism and how all of that is working in your body. And so that's gonna be your best bet. But you know, if you've had a course of antibiotics, we do recommend trying antibiotic antidote first before you um move to to sugar shift. And you may want to do kind of a a lay. We've actually just come out with a uh kind of a gut reset for somebody who's had a um course of antibiotics where you take antibiotic antidote, then you take that um ideal immunity to make sure you've kicked out all the bad guys, and then you uh move over to the sugar shift.
FLORENCE:Right. Amazing. Thank you for your work. Thank you for your your products. Thank you for still at this. Thank you for having really stressful years so us folks over here can just take a pill and experience really what will will full for some people feel like a miracle. Like really thank you so much. Um, how can people find you? Oh, and I think do you have you have yeah, tell us if there's I think there's a deal for Summit production.
MARTHA:There is a deal, and I I should have pulled it up before I uh I forgot to, sorry. Um I hope you have the notes there.
FLORENCE:We will we will get the link for you. I think there's like 10% off. Yes, I think there's 10% off if you use kick sugar, right? Or is there a landing page?
MARTHA:Well, get this for you guys. I will have a link. Oh I should have been better prepared, but I had another podcast right before this. And I, you know, had them bumped up back to back. But um, and I think there's also uh there's also for your VIP people, there's a giveaway. Yeah. Um, so um, you know, get the VIP deal and you'll get a giveaway.
FLORENCE:So the super bundle, the super bundle, Martha is donating uh three prizes. So three, it's a like a raffle draw. And if you invest in the super bundle, you will have there will be three people who will win either three bottles of the whatever they want, and then the second prize is two bottles, and the third prize is one bottle. Yeah, amazing. Amazing. Like three months, two months, and one month. Um so yes, but I will go check. I'm pretty sure it's 10% off. Yeah, I think it's 10% off.
MARTHA:Yeah, which could cover your your shipping and yeah, um and then you can find us on uh biotaquest.com. So that's B I O T-I-Q-U-E-S-T.com. And then if you're you know, if you have know someone with Parkinson's or you're interested in the Parkinson's work, um, I do have a blog, Martha's Quest, that I um write specifically about Parkinson's and the microbiome and alternative health stuff there. But I I have a lot of blog content about the microbiome and also about fermented foods, if you're you know a fermented foods fan on the Biotiquest blog. So you can get a lot of resources there. And we also have a YouTube channel um that's also Biotiquest, and you can get a lot of um information there or follow us on Instagram.
FLORENCE:Amazing, amazing, amazing. Thank you so much. Thanks everybody for tuning in. I hope you love this and try your products. See you soon, bye. Thanks for tuning in this week. If you would like more interviews, more information, and more inspiration on how to break up with sugar, go to my YouTube channel, Kick Sugar Coach, or my website, kicksugarcoach.com. See you next week.
