Stomach Acid, Reflux & Weight Loss with Tony Hale – Episode 14

In this episode of Dr. Ruscio Radio, the doc interviews Professional comedian turned natural health practitioner, T.C. Hale (aka Tony), producer of the upcoming documentary “Why Am I So Fat?” and author of the Kick it in the Nuts podcast-artwork newseries of guides to natural health. They discuss how Tony went from being a stand up comedian to producing documentaries and writing books on natural wellness.


Tony’s story…..1:57
The documentary “Why Am I So Fat?”…..14:10
Tony’s diet and exercise regimen…..28:12
Health Pro Course…..30:42
Episode wrap-up…..34:27


  1. (14:10)
  2. (30:42)
  3. (34:30)

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Stomach Acid, Reflux & Weight Loss with Tony Hale Transcription

Welcome to Dr. Ruscio Radio, discussing the cutting edge of health, nutrition, and functional medicine.
To make sure you’re up to date on this and other important topics, visit and sign up to receive weekly updates. That’s

The following discussion is for educational purposes only, and is not intended to diagnose or treat any disease. Please do not apply any of this information without first speaking to your doctor.

Now, let’s head to the show!

Dr. Michael Ruscio: All right, folks. Welcome to Dr. Ruscio Radio. This is Dr. Ruscio. I am here with my good friend, Tony Hale. Tony, welcome to the show.

Tony Hale: Hey, Michael Ruscio, having me on the show. So great to hang out with you.

DM: Yeah, Tony and I met maybe – I don’t know, seven or eight months ago now? I think you had heard me on Robb Wolf’s show, and you reached out for an upcoming documentary that you’re shooting, right?

TH: Yeah, we were introduced by the all and powerful Robb Wolf…


TH: I met Robb, we interviewed him our weight loss documentary, Why Am I So Fat? We really want to have you on the next one, so that’s how we introduced you, and we’re going to be interviewing you for the that one pretty soon.

DR: Robb is kind of like the cool guy around the internet health-sphere.

TH: Right, right, right.

DR: The high school quarterback.

TH: Right, all the cool kids know Robb.

DR: Yeah, he has yet to shove me into a locker, but I am sure that is coming at some point.

TH: You know what’s different about him than most of the other cool kids in high school? He actually knows stuff.

DR: Right.

TH: He’s funny; he’s great to hang out with. But, man, he know’s stuff. And then, you’re like, “OK, can you repeat that?” Yeah, he’s really great.

DR: He’s a sharp cat. I like him.

TH: Absolutely.

Tony’s story
DR: So, Tony, tell us a little bit about your own story, because I think you have a really remarkable, personal story. And maybe that’ll be a good segue into telling us a little bit your first documentary, too.

TH: Yeah, well I started out just like most natural health experts in that I was touring professionally as a standup comic.


TH: I think that’s how most experts start out. And, it’s a good way to get you set up for success. While I was doing that, I lost my voice one night, and it never come back – for, like, a year. If you’re a standup comic that can’t talk, you’re basically a mime, and you don’t want to be a mime.

DR: That’s got to be a tough one to sell, yeah. Absolutely.

TH: I started seeing doctor after doctor – 23 doctors, actually, couldn’t figure it out. And it started to get annoying that each one of their medications was making me feel worse. I had three steps that went up to my apartment, and I had to stop halfway up those steps and rest because I was just so depleted and ruined. So, I told all the doctors to piss off, and ‘I’m just going to figure this out myself.’ And, I just started researching. I mean, I went really psycho, and I read every book I could find. I traveled the country going to every nutrition and natural health workshop I could find. I just turned into a nut job until I could figure out what was going on with me.

DR: Sure. What did you figure out? What was the underlying cause in your case?

TH: It turns out that my shoes were on too tight. (said with sarcasm)

DR: Really? (said with sarcasm)

TH: Yeah.

DR: Everything is connected, right?

TH: It really is.

DR: The feet are connected to the esophagus and the vocal cords. (said with sarcasm)


TH: It took me a long time to figure that out. And, boy, was I mad when I finally figured that out. (said with sarcasm)

No, but I had a combination of things – I actually had hemochromatosis, which I know I’ve heard you talk about before.

DR: Sure.

TH: My iron levels were right at that level where you should have a stroke in the next 10 minutes.

DR: So, no one had run a blood panel, none of the doctors that you went to had run a blood panel on you?

TH: Two of them did. And I did have one doctor ask me, “Do you eat a lot of spinach?” I was like, “I eat some spinach.” And he was like, “Yeah, maybe don’t eat that.” And that was all he said. But, that was creating a lot of inflammation.

DR: Oh, sure, yeah.

TH: And that may have led to the hiatal hernia situation. That could have even come later. I had some reflux issues, too. And doctors, of course, put me on the PPIs, and that showed zero improvement whatsoever. I learned later that those PPIs turn off your body’s ability to produce stomach acid. So, it eliminates that symptom, since you can’t feel any kind of heartburn or burning. The problem is we have gastric enzymes in our stomach, and their job is to break down protein. Well, guess what your esophagus is made off?

DR: Sure.

TH: It’s protein. My body didn’t have the ability to heal, my vocal cords to heal, until I actually correct the reflux issue.

DR: So, what did you do to correct that?

TH: Well, I finally caught up with some guys that are…help people fix a lot of digestive issue, and that’s one of the bases that I learned and what I teach in my books and online courses and stuff now. Basically, what happens is – the human body, when it’s operating correctly, will produce about five capsules worth of Betaine HCL per significant meal that contains protein where HCL would really be called into action. I had tried some things to fix my reflux: Like, I used some enzyme/HCL combination supplement, but I found that I didn’t fix anything that way. But, if an individual has some type of bacterial infection in his stomach – whether it be the H. pylori or pretty much anything –  a lot of times, not only is the ability to create HCL been reduced, but now the stomach is more of an alkaline environment due to all of the waste product from the bacteria. So, if a person should have the consistency of, say, 500 mg. capsules of the HCL in their  stomach, but it’s too alkaline, if they start to supplement, but they don’t supplement enough, they don’t have enough acid to trigger that lower esophageal sphincter – which is a valve kind of between the esophagus and the stomach. It opens up so food can come in. And then it closes so we don’t get that reflux back up.

The problem is, LES – what it’s called, the lower esophageal sphincter – is triggered by stomach acid. If a person doesn’t have enough stomach acid, they don’t trigger that valve and they get that reflux. So I started using HCL – you know, it’s a single capsule like people are taught: You kind of work your way up; you don’t just start with a whole dose because that can be harmful. So as I started, my reflux actually got worse, because now I added acid to my stomach. I was having reflux before, but I didn’t have any acid, because all of the drugs had turned off my ability to create HCL.

Then I learned that if I increase it to the right dose, it could trigger that LES valve to close, and I don’t have the reflux anymore.

I would like to say one other thing – a caution, because if you have too much acid leaving the stomach, you can create a duodenal ulcer. I’m sure you’ve talked about that before.

DR: Sure, sure.

TH: So, what I learned is that most people feel like once the acid product leaves the stomach, that the pancreas kind of secretes all the bicarb that kind of neutralizes that. Another factor that’s really crucial is the bile flow. The bile is leaning toward alkaline, and that kind of helps with that acid neutralization. So, I learned how to ensure that my bile was flowing properly. There are a lot that someone’s bile kind get too thick and sticky. It doesn’t flow, and it can lead to the crystallization of the bile and bile stones, and all those troubles. But there are steps that you can take to ensure that bile is flowing correctly. That’s really important to do if you’re going to supplement with HCL in that type of manner. Because, you want to ensure that any acid leaving your stomach can be neutralized so that you don’t create a duodenal ulcer.

DR: Uh-hum. And I think you make a couple of really good points: One, regarding the lower esophageal sphincter. I don’t think everyone fully appreciates the reason why acid can help with that. Exactly like you said, the lower esophageal sphincter is an acid-dependent sphincter. So, the more acidic you stomach contents become, the more tightly that valve will close and prevent reflux. It can paradoxical for people when they hear this the first time. You know, ‘I have this symptom that seems like I have too much acid. And you’re telling me to take more acid to help with that symptom. But, it has to do with the valve systems: If there’s not enough acid in the stomach, that little bit of acid can reflux up into through the valve, because the valve hasn’t been triggered to shut. So, that’s actually how this paradoxical treatment can actually help – it will help to close the valve.

And you make another good point with the timing of HCL. And I’d like to, kind of, echo that. Some people will definitely benefit from acid – I find the majority of people tend to do better with a little bit of acid support. But, there is also a small number of people that don’t need anymore acid support.

TH: Right, they really don’t.

DR: And then you have to listen to your body and not true to force a round peg into a square hole, so to speak, and just keep taking the acid because you read an article that said it’s good for you. Give it a short trial, and if you don’t notice your symptoms getting better after, maybe, a few days to a week, then you might not need the acid. Maybe, let’s move on to a next intervention or check in with some clinician to help walk you through it.

TH: Right, and it’s important because a lot of people make plenty of acid. And when you start adding more in there, you can cause a loose stool or diarrhea issue, even beyond the duodenal ulcer concerns.

But, you’re right that a lot of people will try this method of, ‘Oh, I have reflux, so I’m going to add more acid.’ And then their reflux becomes much more severe because they haven’t added enough yet to trigger that valve to close. Now, there is more acid in there, so when it refluxes, it hurts. We see that most people with reflux issues – if they can work up to the full dose, there’s enough to acidify that stomach enough to trigger that valve to close. Unless they have a hiatal hernia that is, kind of, jacked up that sphincter and it can’t close properly.  Then, you have to work to fix that hiatal hernia first.

DR: Sure. And maybe another thing that’s really important to mention, even more foundational than this would be your diet. Food allergens, things that will illicit a histamine release, will actually up-regulate the amount of hydrochloric acid that one secretes. And this why so many people will remove things like diary, gluten, soy, or some of the other common food allergens, and notice that their (Dr. Ruscio snaps his fingers) reflux goes away just like that.

TH: Absolutely, yeah. And that was the first thing I tried. I didn’t have success with it but I see a lot of people have success with that trick.

DR: Sure, yeah.

TH: You also have to think about it, if there’s bacteria in the stomach, you know, taking steps to whip out at least a lot of it is helpful because it’s usually there because the person’s not creating enough HCL. And people don’t create enough HCL for a lot of reasons other than just taking a PPI – if they have low resources, the body might not have what it needs to create enough HCL. But, taking a lot of steps that you talk about to wipe out some bacteria initially helps some of those people who are dealing with reflux use the supplemental HCL a little bit easier. The bacteria, it creates those gases and that causes pressure that pushes that food back up.

DR: Sure, sure. So, you tweaked your diet, you went on HCL, you kind of played around with the dose, slowly triturated upward, and you finally got the reflux under control, right?

TH: Right.

DR: So the voice came back?

TH: Yes, it started coming back slowly, and I still can’t sing like a rock star yet, and it seems to be improving every month. But it’s been back consistently for about a year now. It’s fun because it was five years of not being able to talk at all.

DR: That must have been really…I mean, I can’t even imagine, you know? All kidding aside, that must have been tough.

TH: It was something special. Yeah, it really makes you appreciate being able to just tell somebody to shut up. When you don’t have the ability just to tell someone to shut up, you really appreciate that ability. But, yeah.

DR: So, when you get back to the ability to sing like a rock star, do you want to come back on a do a few of your favorites?

TH: Yeah, I’d like to do ‘Dude Looks Like a Lady, if we could do that.

DR: Sure, we can do that.

TH: That would probably be the best route to go.

DR: We’ll have to pencil that in.


The documentary ‘Why Am I So Fat’
DR: So, how about a little bit about your first documentary, and what that was all about – maybe some of the stuff you learned for that, and what your inspiration for that was.

TH: What was great was when I was trying to figure out stuff for my voice, I kept learning about all these other things. I’m like, ‘Oh, my friend, Kevin, has that problem, and I could help him. And, what about what Anita’s dealing with?’

And so I started learning how to use nutrition and help a person look at their own physiology to understand how their body is operating. You can lean a lot from your blood pressure, or what your blood sugar is, and simple stuff like that. As I started to learn that – and I was working as a personal trainer at the time, too, because I could stand up anymore. So, I started using this information to help clients lose monster weight. Like, I had clients losing 235 in single year without any type of surgery or anything like that.

DR: Wow. Nice

TH: We were like, “Wow, we should film this so that people can see how to do this.” People are just making so many mistakes when it comes to weight loss. So, we made a documentary called, Why Am I So Fat? It focused a lot about a few of my clients that had lost a lot of weight. And then we started having these big names like…Shape Magazine was like, ‘Oh, we’ll play with you on that.’ All the major magazines got in with us, and then big names like Jane Lynch and Chef Robert Irvine, and, of course, people like Robb (Wolf). It just kind of grew out of control…

DR: So, is Robert Irvine in the documentary?

TH: Yeah, yeah, we interviewed him in the documentary. And, he is as intense…

DR: Is he? My next question was going to be that, yeah.

TH: But he’s great – nutrition and health, he’s really passionate about it. Especially when it comes to kids. He’s just a great guy. He’s a good guy on our team to have.

DR: Seems like it, yeah. Definitely.

TH: But traveling the country, talking to all of these amazing experts: You know, Dallas and Melissa Hartwig and their lot. You just start to see that, wow, a lot of people are doing things very differently, but it kind of comes back to the same situation of – the world is looking for this diet or this magic pill that’s going to fix obesity. Everybody agrees that it’s not going to happen, you know? We’re all different. We process foods differently. And, the thing that helped your neighbor lose 30 pounds might make you gain 30 pounds.

DR: Yeah, and I think there’s a lot of wisdom to that approach. The more I learn about functional medicine, the more I see that there’s really not a one-size-fits-all approach for almost anything. And we have ballpark, and we have, maybe, a range or a spectrum that most people will thrive in. But, there is a spectrum, right? Some people might do better on higher carb/lower fat, other people might do better on higher fat/lower carb.

TH: Right.

DR: And it’s important to kind of have that framework where you have a rough idea; that people want to be somewhere in this, kind of, maybe paleo diet-ish/whole-food diet spectrum. Then you have to help them determine what’s going to work best for their body. Absolutely, I agree with you 100 percent that there is this difference between person to person to person. You have to account for that rather than trying to just cram everyone into one, preconceived model.

TH: Right, and I think that if we can go by these two standards of understanding: One is that we need to stop looking at the issue, like obesity or whatever other disease or issue you want to look at, and start looking at the person. Because, a lot of these health issues that people deal with have multiple underlying causes that are possible. Like, insomnia is the perfect example. We see a lot of insomnia people, and they can be caused be totally different issues. When you’re trying to cure insomnia, or finding the remedy for insomnia, you know it’s going to help some of them but not the others.

So, the first thing is to look at the person. And the second one – (the one) that really attracted me to guys like you, and Robb (Wolf) and Chris Kresser – is that we need to understand that we don’t know anything. You know?

DR: Right.

TH: We’ve accumulated a lot of information, but every times we think we really know something, we break something open and all this other stuff comes out, and we’re like, ‘Oh, we didn’t know the body did that at all.’ So, I think that if we can keep that understanding of – Let’s look at the individual, and let’s keep searching and building on what we understand, and have enough understanding to say, ‘OK, we don’t know it all.’ I think we can get there.

DR: Right, I agree with you. And I think to, maybe, piggyback on another concept that is akin to the same point you’re making is…and this is something that I’ve just noticed over many years in reading lots of different stuff and going to different seminars and conferences. Being a life-long learner, I’ve noticed that the stronger someone’s opinion is, the more guarded I usually become. I really have found that you can only be super dogmatic if you’re a little bit ignorant.

TH: Uh-huh.

DR: There’s so much information, and there’s almost always information that supports and contradicts a certain philosophy. To really be super dogmatic about a certain position, you have to be somewhat oblivious to the other, contradictory information. I think that kind of humble, we’re always going to need to be learning, we’re always going to need to be challenging our beliefs and updating our belief and updating our advice. I think that’s a really important perspective to have.

I would offer to people listening to this: If you’re following someone’s writings, or videos, or podcasts or what have you, be a little bit cautious of people who are overly opinionated. I usually find that those people are just looking for information that supports their preconceived notion and not looking for information that challenges it, so…

TH: No! You’re wrong! You’re wrong!


DR: Yeah, exactly, you’re wrong. This is the way it is.

TH: That’s what I’m really loving about your show, and I’m really excited to…we’re going to have you on our Kicking It Naturally podcast in the next couple weeks. I’m just excited for our audience to get to see what you’re doing. And beyond knowing we still have stuff to learn, there’s also more than one way to fix a lot of the problems. I think that’s interesting about what you and I do is that a lot of what you do with the gut – and I can’t wait to really get into a lot of gut stuff on our show with you. But a lot of what you do with the gut is removing a lot of those infections that are causing other problems. And a lot of what I do is, using supplementation to restore the body’s function, so that it can digest correctly. But, removing the pathogens often allows the body to go back to digesting correctly, too. And digesting correctly allows the body to remove the pathogens. It’s not like there has to be one way to fix stuff. There are multiple ways to go about skinning the cat, so to speak. I apologize to all cat lovers listening now.

DR: Sure. I agree with you 100 percent. And I’m curious to ask you: What were some of the things – maybe there are a few things that really struck you or stuck with you through the process of making this documentary, interviewing all these different people. Were there a few really important things that you came away with throughout that process?

TH: One of them is that – it takes a long time for good information to travel. Of course, that is changing with the internet and these podcasts and stuff. There’s still people who think that the answer is to burn more calories than you consume, and all you have to do is count the calories and whatever junk processed food that you’re eating and you’re golden. It doesn’t work. So, the one thing that we took away is that – It’s not only the food that you’re eating or removing junk food. It’s not about just skipping the fast-food drive through. It’s about your body’s ability to process those foods. We see a lot of people that will switch to a real food diet. But this junk that they’ve been eating for a decade has removed their body’s ability to break down that food, because there’s no HCL, there’s no bile to emulsify the fat, so they try to go on a higher-fat diet. They’d gain wait so they’re like, ‘This doesn’t work. I’m going to go back to counting calories.’ So, it’s really about looking at how your body is functioning, and repairing the things that are going wrong so that you can, then, better process these foods.

A lot of people that go toward this, just, easily-to-digest, processed-carbohydrate-type diet do it because when they eat a steak, they feel lousy. They’re bloated and it sits there like a rock for three hours. So, they’re like, ‘I’m not eating that.’

See, if you help them fix those issues, then they can go to a real food diet and feel amazing.

DR: It reminds me…there was a doctor who wrote a two-part book series maybe 10 years ago called The Schwarzbein Principle – I think it’s pronounced Schwarzbein. I think her name was Diana Schwarzbein. She said something I really liked, which was, ‘You should get healthy to lose weight; don’t lose weight to get healthy.’

TH: Right.

DR: I think there is a key differentiation between those two. So yeah, I agree with you, absolutely. If we can get people healthy and focused on making, or getting them to the healthiest point that we can, weight loss is oftentimes a bi-product of them becoming healthier. I mean, I see that sort of thing all the time when people come in, their chief complaint is weight loss. They don’t mention that they are going to the bathroom once a week.

TH: Right. Oops.

DR: It just shows you where people’s priorities are. They tell me about their weight loss, and I get a 20-minutes narrative about the weight loss struggle, which I’m not trying to discount. I have to really pull out of them, ‘How often are you going to the doctor?’ ‘Well, once a week.’ ‘Come again?’ Once a week? You didn’t list that anywhere on your complaints or previous medical history. So, it shows you that sometimes we are really chasing the result rather than the underlying getting healthier. I think most people listening to this probably get that, but definitely important for me to mention that.

TH: And that’s one of the top three things with weight loss is what you just said. Espeicially with obesity, it seems to be an issue that, in most cases, the person is starving, and they may be holding a bucket of fried chicken in their hand right now. But, they are starving because the body is not getting any of those nutrients, because they’re not digesting it correctly. And then, an inability to assimilate nutrients causes them to eat these simple sugars and processed carbohydrates that are very easy to digest. So, at least they can pull something out so that they can function. It’s the inability to assimilate nutrients, eating all that junk, and then a body’s ability to remove toxins. The body’s got to do something with all that junk, especially if somebody’s going to poop once a month. Come on, you’ve got to fix that.

DR: Yeah. And I thought Gary Tobbs put it well – and I’m not someone who only preaches the low-carb, kind of, camp.

TH: Right.

DR: I think Gary Tobbs has done some amazing work, and I appreciate everything. But, I’m not an only-low-carb kind of guy. But he did do a really eloquent job of discussing that calorie partitioning model, which is essentially – sometimes people are fat and tired because all of their calories are going toward growing their fat cells.

TH: Right.

DR: So, all of your calories are being partitianed to grow your fat. If we could change the environment so that your calories were going to make energy, then instead of being fat and tired because all of your caloric energy is going to making your fat cells larger, if we could change the way the calories are partitioned to have them go into the mitochondria to make energy, then you would start losing fat and you’d have better energy. I think a lot of that is a addressed by some of these basic principles that we’re discussing.

TH: Right, exactly. I think it’s important for a person to be able to look at what’s going on, because it’s not about running from carbs all the time. There are specific type of junk carbs that a person really should remove if they have a goal of losing weight. And insulin is an important factor in that weight loss as well. I see a lot of people who, if you put them on a very low carb diet, they would be wrecked and a little bit insane.

DR: Right. And there are definitely people whom are like that, I absolutely agree, yeah.

TH: The body needs both minerals and glucose to function, and they can kind of balance each other out, where one can buffer the other. But, if they both go really low, the cravings can come on strong, because, when those things go super low, the person can have a seizure because the body doesn’t have a reason to function. It’s like, ‘All right, we are going to shut it down.’ So, it sends out those cravings way before that would happen. That’s why those cravings can be so insanely strong for a lot of people. It’s not because they are a carb-aholic and that’s just there personality. There are issues in their physiology saying, ‘Hey, look, we need stuff to function right now. So, eat this stuff that’s easier for you to process.’ If you can fix those problems, then you don’t need them anymore.

DR: Sure, sure. Absolutely.

Tony’s diet and exercise regimen
DR: So, how about what does your diet and what does your exercise look like?

TH: You know, I’m not real insane with my exercise. I’m a personal trainer, and income comes from helping people in the gym. And, I still tell people, ‘Look, this is not where the magic happens. It’s great. It’s important for a lot of reasons. It’s going to speed up any results. But, the magic happens in your kitchen.

DR: I agree, completely, yeah.

TH: It doesn’t happen in your kitchen when you’re opening up your to-go box that you bought. It happens when you’re making actual food and you’re also digesting that actual food so that you can pull the nutrients out of that food. I eat, basically, real food. I also eat some things that are more appropriate for my chemistry that might not be for others – like I do do a lot of ghee or butter and heavy cream, and those are most of the only dairy that I do, for the most part. But, I have clients that I recommend them doing a lot more diary, and I have others that I recommend not doing any at all.

I do, basically, lower carb – it functions better for me. I do more of a not-so-strong ketogenic, like therapeutic ketogenic, diet. I eat things like a sweet potato or butternut squash, berries, every other day or so. For me, I find like to lean toward the fat-burning mode but not all of the time in a severe state because it tends to be a little over katabolic.

DR: Got you. And what about exercise? Are you doing anything in particular there?

TH: Yeah, I lift weights three times a week, and that’s what I do. I do some intense stuff. I don’t do three-hour workouts; I think that’s a horrible thing to do to yourself. So, I lift weights for about 45 minutes, and I try to get at least some intensity in every workout that I do. I just work out three days per week, and I find that’s enough for me. And as far as cardio goes, I might do something if it’s fun or if I’m like, ‘I have to get out of my office. I’m going to go run around for a little bit.’ But, cardio is not a structured thing for me, where I’m doing it all the time.

DR: Sure, sure. Ok.

Health Pro Course
DR: You also have a course coming up where…and correct me if I’m wrong here, but you’ve kind of taken the best things that you’ve learned in nutrition and exercise, and synthesized them into a health coach course, right?

TH: Yeah, and I find that a lot of people are like me when they read my book, Kick Your Fat In The Nuts. It teaches a lot more about health.


DR: Great title.

TH: Yeah. I don’t think I mentioned nuts in the whole thing; it was just too funny not to use that title.

DR: (laughter) Right.

TH: It teaches a lot more about health and what people learn how to look at their physiology and improve other health issues, they’re like, ‘Man, I want to teach other people how to do this.’ We put together a really advanced, very extravagant online health coach course. It’s just coming out. And if you go and the registration is not open, sign up for the newsletter, because we only open up registration for a week or two at a time, because it just makes it easier for us to function that way. So, sign up to get notified, but it’s at It’s extensive, and it really teaches people how to help others understand ‘What does my blood pressure mean? If it’s high, what does that mean, and what can I do about it?’ But also, if it’s too low, what does that mean, and what kinds of problems is that causing? We just look at a lot of physiology, and we explain about nutrition and real food, and how to use diets like AIP and all these great things that people are using to improve issues that we thought could not be fixed. It’s just fun.

DR: Yeah, this stuff is a ton of fun, isn’t it? It’s just easy to get lost in it.

TH: Yeah, you and I have talked about how it’s just…we’re insane, we work nonstop, but it doesn’t seem like work. It’s just fun to learn that stuff, and, like, yeah, that makes sense now.

DR: Right.

TH: And see people change things that they have been riddled with for decades. It just changes their lives; it’s a good time.

DR: Yeah, it’s a great feeling to be a part of someone else’s healing process, absolutely.

TH: Right.

DR: So, we have the online health coach course, which sounds really interesting. What about the first documentary? Is that available yet? Is it available soon? Where can we find that?

TH: It will be out at the beginning of 2016. It’ll be a major release in about 10 cities but also video on demand and DVD and all that. But you can see the trailer now at, and then you can follow us on Facebook to kind of keep track of stuff. We have a lot of videos on the Facebook page of just little clips of people, like Robb (Wolf), or Jennifer Winderstrom, the new Biggest Loser trainer; she’s just really a great girl. So, you can see clips that are coming up on that, too.

DR: Cool, cool. And then you’re…have you already started working on the second documentary, or is that not started just yet?

TH: We have started some. Like, when we filmed Robb’s interview, we were like, ‘OK, that’s the weight loss stuff. Let’s talk about the other stuff for the next documentary, which will be Why Am I So Sick? We will focus more on how to improve health through nutrition. So, some of the people we’ve interviewed, we’ve done multiple interviews for, so we started on that. But we are trying to hold off on all of our travel interviews, where we’re going to come up and see you, and Chris Kresser, and some other people until we get this fully wrapped. We’re still in the editing stage and post-production.

DR: Sweet. So, you’re smart. You’re thinking ahead there, I guess…

TH: Right.

DR: …trying to do those two at once.

TH: I had a moment of smart.


DR: Right. You’ve got to cherish those when they pop up.

Episode wrap-up
DR: Is there anything else you want to fill people in on?

TH: Yeah, in a couple weeks, come listen…we’re going to have this brilliant guy, Dr. Michael Ruscio, on our podcast. You can find it on iTunes or Stitcher. It’s called Kick It Naturally.

DR: Cool. Yeah, I’m looking forward to that. It should be a fun interview. You know, it’s always good when we can waste about 40 minutes of each other’s time just messing around.


TH: Right. Who doesn’t want to do that?

DR: Awesome, Tony. Well, thanks so much for sharing your personal story and everything you’ve been doing. I am really looking forward to your first documentary, because I have caught the trailer for that. Looks awesome. Totally looking forward to that. Looking forward to being in your second one, and hopefully having you back on the podcast sometime in the future.

TH: All right. We’ll talk to you in couple weeks on our show. Thanks a lot.

DR: Cool. Thanks, Tony. Bye-bye.

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4 thoughts on “Stomach Acid, Reflux & Weight Loss with Tony Hale – Episode 14

  1. Hey Dr. Ruscio,
    Just got done listening to this podcast and thanks again for another great, informative one. You and Tony talked about making sure that bile is flowing well in someone who is doing HCL supplementation. How do you go about this? I have seen that there is ox bile extract in the DigestZymes you recommend. Will this work to help with the bile flow or are there other things you also recommend?

  2. Hey Dr. Ruscio,
    Just got done listening to this podcast and thanks again for another great, informative one. You and Tony talked about making sure that bile is flowing well in someone who is doing HCL supplementation. How do you go about this? I have seen that there is ox bile extract in the DigestZymes you recommend. Will this work to help with the bile flow or are there other things you also recommend?

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