DR. ANTHONY CHAFFEE: We've been treating autoimmune diseases like rheumatoid arthritis, like Crohn's, like gout, or you know, gout, not autoimmune . . . but things like gout, and ulcerative colitis since the 1800s by putting people on a pure red meat and water diet.

Autoimmune diseases just melt away.  Our body is reacting to different things that we're eating.  We're causing an immune response and antibody response, and then some people who are genetically susceptible have a cross reaction to those antibodies with parts of their own tissue and it's damaging them.  And we've actually . . . it's in the medical literature.  We've been treating autoimmune diseases like rheumatoid arthritis, like Crohn's, like gout, or you know, gout, not autoimmune . . . but things like gout, and ulcerative colitis since the 1800s by putting people on a pure red meat and water diet.  And this was known and books written about this going up until 1975 by Dr. Walter Voegtlin, 1904-1975, who wrote a book called The Stone Age Diet.  He is a gastro-enterologist.  And then 1977 came along, USDA said, you know, cholesterol causes heart disease, stop eating it and we just threw out 100 years of medical literature. 

Among the most important permissive factors [in gut permeability] are vitamin D and omega-3 fatty acid deficiencies.

AutoImmune Diseases - https://t.co/QPTNKdeNJx

— Wejolyn 🇺🇸 (@Wejolyn) December 10, 2021

Known to initiate and increase intestinal permeability.  They actually separate the intestinal cells.  He explains that 

The most important and common initiating causes are the gliadin protein of wheat and related proteins of other grains, including the zein protein of corn, and the casein beta A1 protein of dairy. Among the most important permissive factors are vitamin D and omega-3 fatty acid deficiencies. 

That last point about vitamin D and omega-3 fatty acid deficiencies was valuable.