YouTube Livestream Q&A Transcript, December 2, 2025

Question
“Hi Dr E! What should a patient do if they experience severe diarrhea for two days post chelation therapy? Should they continue to do the IV regardless? Thank you!”  [0:02:07]

Answer
Well, I would be amazed that it's linked with chelation because the EDTA is probably the half-life is maybe six to 8 hours it's out of you, and the nutrients are probably taken up immediately. So, you know, I'd have to get a history on that. It's likely that you, or whoever this is in reference to, have a separate cause for the diarrhea for two days. My experience over more than 45 years and having taught this and been with physicians and lecture halls with clinicians and doctors for many decades, I have never seen diarrhea linked with after IV chelation. So, that's my experience. I'm not saying nothing's impossible because we're all unique, but I would say that's not to be expected, and it's probably a coincidence or a correlation that you were just coming down with something anyway. If you ever have diarrhea, the answer to that is to rest your gut for at least 24 to 48 hours on a clear liquid diet. We tell people to use chicken broth or beef broth and rest the gut, just getting all the electrolytes and fluid, and that way we ask them to take ginger ale, mix it with water to get the fizz out, and that'll give some energy glucose with regular ginger ale. So that's usually, and if that doesn't clear it up within a couple of days, you should be seen by your doctor. 

Question 
“It was not myself. A mutual patient with autoimmune issues.”  [0:04:15]

Answer
Well, I would say most of the patients have autoimmune issues today because of leaky gut and the damage to our gut from the corruption of our food and farming, and the chemtrails. So, absolutely no. This was something else outside of, in my experience, anything with chelation therapy, because I have decades and decades worth, and I've never seen that, nor have I ever seen doctors discuss it. Well, I certainly hope whoever this is gets resolution and/or calls. Let us know. If she were here, getting her chelation here, let us know. 

Question
“My friend and I are your patients, and he is continuing to experience headaches and has seen a cardiologist you recommended, but there are no answers yet. He also has trouble with intermittent fasting, as discussed with nurse Terry, because food doesn’t digest properly after his first meal, going right through him. What should he do?”  [0:05:13]

Answer
Well, I guess this is just too limited a piece of information. What is he eating? How old is he? What is his blood type? When was his last colonoscopy? Did he ever do a complete digestive stool analysis? Has he ever had immunoglobulin G (IgG food allergies? Has he done any skin allergy, IgE-type testing for allergens and food allergies? How late does he eat at night? And what are his chemistries for hemoglobin A1c and fasting insulin? So, there are just too many questions I would have to ask. He needs to be seen and discussed with his doctor, and go over these various aspects and address them from that type of work-up. Regarding headaches, if he has seen a cardiologist or was referred to one, could it be that it was high blood pressure giving him a headache? I mean, this is just too scattered a piece of information for me to come up with any one answer. So, have him see the doctor, whether it was me or whoever it was, and let us refresh our ideas and memories about where he's at and what he's experiencing, and try to help this dear man. 

Question
“I woke up today experiencing a fourth diverticulitis flare-up this year. What is your standard protocol? I fasted for 48 hours, but after my first meal, the pain was worse than when it started.”  [0:07:22]

Answer
So, if you have a recurring abdominal pain, and I think I know who you are, and I think the last time you went on a 24 to 48-hour clear liquid fast, meaning the chicken broth, the beef broth, and using ginger ale mixed with water, and rested for one to two days. And again, if that is not bringing you relief or if you develop worsening symptoms or there's blood in the stool or pain with urination or fever or chills or vomiting, you need to go and be seen by the doctor or urgent care. So, if there’s any protocol that we have, it would be, anytime you get sick, I stop eating. I don't care what my problem is. I recommend stopping eating so that all your immune system can be focused on what the problem is, rather than trying to sort out the safety and function of breaking down and utilizing your food. To eat is to put your body to work. So, I rest my gut for a day or two whenever I get sick, no matter what the cause, but definitely if there is diarrhea. The food system today is so corrupted, and God only knows how much immune harm has happened after certain injections of the mRNA messing with the immune system response. So we have lots of new challenges with that, unfortunately, to deal with as doctors. So, we have to know the blood type, we have to know the time of eating, we have to look at the food reactivities, we have to look at a complete digestive stool analysis, and review those things and give you our best recommendations. 

The simpler your diet, the more mundane it is what you're eating, and you eat simplistically, and only have wild treat days like a Thanksgiving dinner, a Christmas dinner, and then a New Year's, a Valentine's, then Resurrection Sunday, and then Memorial. And then, you know, in other words, if you have these treat days and less of this food variety, just because we can afford it and it's marketed to us, we shouldn't be challenging our gut. And I think that our gut is just fighting us back and saying Too much, you're asking too much work out of me and it fails us. Remember, 80% of your immune system is lining your gut because God wants to screen the food for bacteria, fungi, viruses, parasites, worms, nematodes, all these kinds of things that can get into a food. And so, it's put through an extreme immune screening, and you're supposed to secrete enough acid and enough digestive enzymes to be able to break down the fats and the proteins, and the carbohydrates are usually not as hard to do. And the older we all get, the more difficult it is to do because we secrete fewer enzymes, fewer acids. And so, the food is harder to digest. It sits in our gut too long. It can create more fermentation, overgrowth time, and gas production. And so, eating less variety, eating a more simplistic diet, and ending your meals, you know, like mid-afternoon, if you're over 60 years old, ending around 3:00 in the afternoon is probably the best thing to do as you're getting older. And then always consider a digestive enzyme that has betaine hydrochloric acid and digestive enzymes for proteases to break down protein, lipases to break down fat, and amylases to break down the sugars. So, I would have to say talk with your GI doctor. If this is recurring, we would want you to have a second person watch over you, your gastroenterologist, if needed, to have some scoping done. 

The other thing is that as we get older, the tube, that is our gut, the elastin/collagen out pouches. It'll out pouch as these nipples because of the elastin/collagen; we’re not getting enough protein in our diet to repair the walls of our body. Our skin gets wigglier as we get older. Our colon gets wigglier, so to say, and our pouches as we don't make tight elastin. It becomes out-pouched like that. And you need enough vitamin C, you need zinc, you need a diet rich in protein, and we're being pushed to be eating plants and plant proteins that are not the best for our amino acids and our protein requirements. So, I would say, let me see you. I don't know when our follow-up is, but if this is recurring, we have to look at that and maybe update some of the studies we've done on you. 

Question
“You often refer to blood types for health and nutrition. What can you refer me to for further knowledge to learn? I read the book Eat Right 4 Your Blood Type by D’Adamo when it was first published in the 90s, but your references to this topic don’t seem to be from it. Thank you for your help, Dr. Ellithorpe.”  [0:13:37]

Answer
Well, that's because I did a second doctorate in 1999, 2000, and 2001. And in this period of time, we had clinicians/doctors from all over the world, from Eastern medicine to European medicine, come to Washington, DC, where Capitol University was located. And I picked up from their lectures and their conversations that the blood type has a tremendous impact on your immune system because of the unique histocompatibility markers on the outside of the red blood cells from your blood type, and that is so important to define how you're going to approach other things in your body and/or have an attack versus being friendly. So, if I gave someone blood from the wrong blood type, I could kill them because the markers on one cell would have different immune complex docking sites and identification than another, and if they don't meet compatibility, then I would make antibodies to kill off the invading red blood cells. So, there is such a tremendous immune response to the presence of a foreign blood that could put you into hemolysis and coagulation problems, that it is, by definition, a very important feature of who you are. That's why I think it should be on your vital signs, like your blood pressure, your weight, your temperature, your respirations, your oxygen saturation, and your blood type should be there, so that we can understand and see patterns in people. O type blood people, over more than 45 years of my practicing medicine, they are the people that get osteoarthritis in such a bad expression, and they're particularly triggered by the grains that have been genetically modified with this new dwarf wheat that we gave the Nobel Prize for the guy who genetically changed the wheat plant to the dwarf wheat to give more weight per hectare, and you know, save the world from starving. I think it was in 1955 that this Nobel Prize was given. Anyway, that genetic modification has created tremendous immune surveillance irritation to the O-type blood. Now, it does to the B and the AB and the A's, but the O's seem to have the worst reaction to genetically modified grains, and they get worse arthritis. And how do I know this? Well, I learned it from the many different clinicians who talked to us from around the world at Capitol University in the 1990s when I did my second doctorate. And over all the years, I have seen it borne out. I have seen, you know, I said, "What is your blood type?" And they're coming in with their osteoarthritis and stuff, and I'll go, "Wow, that really does pan out." And so, now it's a feature of my managing my patients. 

And what is it for the A's? A's don't digest their food. They don't make enough stomach acid and enough digestive enzymes. So, they can't make B12 and other B vitamins. And so, they have the B deficiencies and energy, and they get all these maldigestive subclinical symptoms, and they become anxious people. And so, it's always in the A-type person that I see this as a general rule. And then the B’s tend to have the worst allergies. Lots and lots of sneezing, allergies, asthma, things like that. And AB type blood is just a combination of both the A and the B type blood symptoms. So, that's what I found on the blood type. So there isn't something to refer to it as far as a scientific thing. And I don't have the money or the wherewithal to insist that all the orthopedic doctors get blood types and see the degree of osteoarthritis and all their O-type patients versus B-type versus AB versus A's. So, there are just so many simple, very valuable things that we could do, but since we have captured our country with captured pharmaceutical, lobbying interests for pharmaceuticals, and they dictate all the research to build up their lousy businesses instead of letting real doctors that do not have any financial commitment but have valid and clinical histories, worth decades of experience. These are the doctors that should be on panels that are allowed to speak to the local population or the state population and say, let's do a study on ABC, and if we can get enough to see that, then put some simple money into some very simple things that can maybe give tremendous weight, that will eventually bring change into the impact of this horrible grain industry and lobbyists that are hurting us with their dietary recommendations and cereals. And they control all the victims for what a hospital will eat, what school systems will serve, what the military will serve, and what prisons will serve. All these and more recommendations are advised by the American Dietary Council, and their board is just full of paid-off lackeys who have financial interests in these groups that are going to endorse all this foolishness in bad food recommendations that are harming us. So, that's what I think about the blood type question. 

Question
“My hairdresser has had consistently low iron levels, and the iron supplements her doctor prescribed constipate her, so she takes laxatives every day to relieve the constipation. However, she’s worried about relying on laxatives. Any suggestions?”  [0:20:30]

Answer
Well, I would have her find a functional doctor, and then get her blood type. If she's a blood type A, she is just not digesting her food well. She not only can get the iron out of her food, but also, as a class, since it's hard to digest proteins and fats, they tend to move away from eating much protein, and they usually become more of a vegetarian or vegan, and they are missing these minerals. And then the more they eat the legumes and vegetables, which are rich in ligands that take up the minerals that may or may not be in the food, meaning the plant will hold on to minerals because plants are designed to hold on to minerals to grow. So, you might be eating something, but you take plants with it, and if you have a little chicken or a little fish or a little turkey or meat or eggs, and there are minerals in it, those plants are designed to chelate, grab on to minerals. So, the A-type lead is in a worse situation, and the plants are stealing your minerals. And this has been well studied. One of the worst is corn. Genetically modified corn maze has been destroyed in this country. It's making generations of people who characteristically use a lot of corn in their ethnic eating, overweight, hyperinsulinemic, hypertensive, diabetic-type people, because they are eating this maze corn in various wraps and tortillas and so forth, and it takes the zinc out, and so they get illnesses and colds and immune system problems. They lose their copper, their iron, and all this and this, and this just has to be understood and taught to doctors; otherwise, we're just treating symptoms. 

So, we have to find out what her blood type is, and find out why she's not absorbing her iron and having anemia. And does she have heavy menstrual cycles? Or how old is she? Does she have an endoscopy/colonoscopy? Does she have bowel absorption problems? Does she have gluten sensitivity or non-Crohn's? You can have wheat sensitivity, and then there's such a thing as a non-wheat sensitivity-type food allergy to grains. So, there are many things that have to be worked up on this dear patient. So, we can't just throw prescriptions at people, take their insurance money, and say, Well done, clinician. No, you have to try and help them and not solve it with another laxative or something. Find out how much water they're drinking. Find out how much exercise they're doing. Are they thin? Are they obese? Are they a thin person who's fat on the inside? They may be by pound and outside appearance thin, but they may have a lot of fatty visceral fat and so forth. So, there are so many things that have to be answered first. 

Question
“Thank you for recently explaining macrocytosis. I’m wondering if you found any links between iron supplements and slightly elevated MCV (100.5)/MCH (33.3). Following TLC lifestyle protocols with the addition of K-Force, Vitality C, B12, folate, and iron for low-normal ferritin (45). May try using digestive enzymes since I’m blood type A. Any thoughts?”  [0:24:22]

Answer
Macrocytosis is a blood count where macro means big, the macro large red blood cell. Microcytosis is a tiny the red blood cell. There's a Mediterranean genetic trend called thalassemia minor, and this is a type of genetic lineage of humans that tends to just make smaller red blood cells; whereas macrocytosis usually is defined as a vitamin B12 anemia, or pernicious anemia, so the cells get bigger and bigger. Your bone marrow is not making as large, healthy cells as it used to when you were younger. It happens to all of us as we age because our digestion gets poorer, and our need for B vitamins increases as we have more aged cells and a need for repair. We need more co-factor B vitamins to make healthier cells. We have to eat well to make the phospholipid fatty protein layer of the cell. Many of us are not eating enough protein and fats. Our minerals have to be involved to have the iron in the middle of the hemoglobin molecules. 

So, A-type blood people tend to have larger red blood cells because they don't digest well, and they don't absorb their minerals as well. And so, they will have problems making their B vitamins and making blood cells as they get older. A mean corpuscular volume of 100.5, the size is just barely increased. That's extremely early on. And in my 45 years of practice, I don't think I've sent but one person to a hematologist, a specialist in the blood, for an enlarged red blood cell count. It's so extremely slow. It's so manageable by taking a methylated B complex and a good multimineral, and just have your A-type blood people take digestive enzyme with betaine HCl. And have all your older people, no matter what their blood type, all start taking the same Digestzyme at least by the age of maybe around 60 with their meals. 

She went on to say, “Following the Tustin Longevity lifestyle protocols with the addition of K-Force, Vitality C, B12, folate, and iron for low-normal ferritin. May try using digestive enzymes since I'm a blood type A. Any thoughts?” Yeah. Yeah, you should. You should. I would have thought, if you're my patient, I would have had you on that by now. 

Question
“How best to treat reflux where there are no outward physical symptoms such as heartburn?”  [0:27:27]

Answer
Well, I would just assume, the older you get, you're going to get reflux, and digestion fails, the food stays in the gut, longer and longer in your stomach, it isn't released into the duodenum. The pyloric sphincter is waiting for your stomach acid to get low enough for it to have the signal that it's been exposed to enough acid that it's unlikely any bad bacteria, viruses, worms, you know, protozoa, parasites are left. And then the duodenum opens, and the fluid, the chyme, the liquid digested food, is let into the stomach for digestion. The older you get, the less acid you make, the more ineffective your digestion is, the more likely you're going to have worms, viruses, bacteria, all this kind of foolishness, unless you take digestive enzymes. And so, we say stop eating late. The way to effectively treat reflux is to understand that research has been done worldwide, in multiple centers, independently. A large number of people who are over 60 say to stop eating around mid-afternoon. Don't eat much past 3 o'clock in the afternoon. Number two, the research, newer and less well established but very compelling, is all that we should raise the head of our bed 15 to 20 degrees from middle age on. And so, I raise my head from my bed. You know, I'm tense in my stomach, I have increased intra-abdominal pressure as I'm talking, I feel like I'm pressured to get all the questions done in time, and I ate around 3 o’clock, and I'm still having the feeling that that food is trying to burp up in me. And most women who have had children, as I have, you're going to have strain on that esophageal stomach sphincter because during your pregnancy, you put a great strain on that muscle there when you had the baby or babies in your stomach, and you had to work and bend over and tie your shoe, and so it would squirt up. So almost all of us who have had children have a weakened esophageal gastric stoma or muscle sphincter there. 

So, it just makes sense to not eat late, the older you get, elevate the head of your bed. And just know, the older you get, when you're about 60, just start to use a digestive enzyme that has betaine HCl, protease, lipase, and amylase in it. We use Ortho Molecular’s Ortho Digestzyme, and we remarket it as off-label, so I have my private label on it, and we call it Digestive Enzyme. It's the same thing. It's just that I can put more in there at a lower price without challenging Ortho Molecular as a company, having a cheaper product. And besides, I only sell it to my patients. So, people just can't call up and get it unless you're my patient. So, these are the same enzymes, which is what I'm pointing out. It has all that in there. And just do that. And that's what I would say would be very helpful. 

Question
“Which salt is better, Hawaiian or Himalayan pink? And can it raise your blood pressure? Thank you, Dr. Rita.”  [0:31:09]

Answer
Well, I'm going to say, I don't know that there's any valid, credible study comparing and financing to do a good study on Himalayan and Hawaiian pink salt. The argument there is that we have chemtrails that are dumping out heavy metal chemicals, aluminum, barium, strontium, Fukushima in 2011 blue, and we have uranium all over the globe now. We have led all over the globe. So, surface-level salt collection is contaminated by the atmospheric environment. So, salt that is underground and mined out is typically better, just historically it is logically better. And where do you get those salts? I am not able to do everything; I'm not superwoman. And I buy the Himalayan or the Celtic salt at Sprouts. I know that I want it to be from a mine, but I just don't have the wherewithal to keep up with all the shopping to do it perfectly right. Thankfully, I do EDTA chelation every month to pull out this heavy metal. So, that's why I'm not so worried about eating tuna with a little mercury in it or some fish. I'm not so worried about my salt source because I get chelation with it. But I do like these unprocessed sources because there are a lot of trace minerals that we would benefit from. 

And can it raise your blood pressure? Well, if you don't drink enough water every day, it will. If you don't exercise every day, it will. If you don't watch your carbohydrates, sugars, and fruit sugars, it will. So, it's your lifestyle really, not the salt. We need salt; salt is very important, and they have demonized salt,  when really the doctor should be spending time finding out every visit how much water you really drink, how much exercise you really do, and how much sugar, starch, and carbohydrates you are taking in. That would be more logically impactful for concerns about blood pressure. 

Question
“Do you believe convincing studies are showing that vitamin K2 does, in fact, direct calcium to the bones instead of to the blood vessel soft tissue?”  [0:33:39]

Answer
My answer is, yes, I do think there's enough scientific study indicating bone density increases. I have seen this over decades here with my own clinical studies of our vitamin D-K2 levels. If we can get them to take their vitamin D-K2 and get vitamin D levels close to 90 all the time, then we're going to see those bone densities improve if they're doing their exercise, drinking their water, and getting enough protein. So yeah, I think even clinically I've seen this myself. 

Question
“Hello, I have been dealing with upper bicep tendinitis for a while. How do I get rid of it? Doesn’t want to go away.”  [0:34:38]

Answer
Well, how old are you? It would be a question. What kind of routine workout are you doing? What is your job duty? Are you doing bicep exercises all the time? Did you have any prior injury to it? What is your metabolic health like? We have to have, you know, we're going to say 93% of every American has poor metabolic health because of our polluted industrial farming, lying YouTube lectures, and people on board who have financial interests, and they're not telling the truth, they just want the board they're on from their billion-dollar companies to keep paying them as a consultant. We have corrupted government positions and health departments. So, we are metabolically challenged. So, to help attend to and repair tendinitis is difficult, but it's not impossible. So, we have to be seen by a doctor who knows how to do inflammatory marker checks on you. Look for foods that inflame you. Find out your blood type. If you're an O, for instance, you're going to have inflammation from all the grains that are so common in every food you eat, from cereal to your sandwich to your, you know, the crust on your Kentucky Fried Chicken. You know, this wheat grain is going to inflame you, and then you'll never heal from it. So, you have to find a doctor who understands how to use systemic enzymes. Be sure you're drinking half your weight in ounces as a daily intake. So, if you're a 200-pound man, you need 100 ounces of water every day. And you need to take systemic enzymes like our Vitalzym Xe, or we market Systemic Enzymes or Vascuzyme from Ortho Molecular. We call it Systemic Enzymes, private-labelled, so we can give you a lower price. These are things we've clinically tested. I helped develop the product. 

And so, you have to have a doctor who knows that if your blood sugars are high and the ranges on the reference ranges are lousy, allowed too high, if you don't have an informed doctor, they're just going to follow the ranges and let you have too high of a blood sugar, too high of inflammation markers, and the sedimentation rate, usually most labs allow you to have a sedimentation rate up to 40, and I only want it to be to 10 for a man. So, yeah, it depends on the doctor you have. We have great success with our patients, and they live very well and long. So, those are some of the few things that I would start to have you look into. 

Question
“Instead of pure water, is a mix of NaCl and KCl added better for hydration?”  [0:37:45]

Answer
I'm going to say, we have been constantly told in the United States again because of all the corruption, all the medical school control on teaching you a protocol rather than how to be a scientist and think as a physician, bought off board members on dietary advisory boards and government physician health departments, and they frightened us all about salt. And so, we are largely iodine-deficient, salt-imbalanced, dehydrated beings going around this American type, sad American diet. And therefore, yes, I think it's good to put a pinch of Himalayan salt into your water. Use salt to taste, and work with your doctor unless you have some heart failure or significant kidney failure disease, and water and electrolyte maintenance is very, very important with potassium. You should do very well with exercise if you do it regularly, meaning both aerobic and resistance training three times a week for each of them. And then lower your carbs. Drink half your weight in pounds as ounces of water every day. And don't stay up late. Get up with the sunshine. Get that beautiful sunshine in. And let your feet stand in the grass. Get some grounding. Get some electrons from the earth up into your body, and that should go well with your sodium chloride, potassium chloride, and do very well. 

Question 
“My inflammatory markers were high.”  [0:39:45]

Answer
Yeah. So, he was asking the prior question about the upper bicep tendinitis. You’ve got to find a skilled technician who calls himself a doctor who can do surgical intervention on you. You have to find a clinician who is a real research-minded, constantly studying and keeping up with nutritional literature, and has a broad experience base. You have to find a good functional doctor who will do these things for you. So, we hope that is what we can do. 

Question
“I am currently doing a protocol for Lyme disease, which my rheumatologist is prescribing. It consists of herbal tinctures. The manufacturer says not to mix it in reverse osmosis water.”  [0:41:08]

Answer
That's unusual, and I'm proud that your rheumatologist is at least starting now to look at using things like that. So, that's really nothing I can say on that. It depends on what the tincture is. Very often, these tinctures are in alcohol, these herbal tinctures. So, I would also want to say, if you have Lyme’s, you need to work with your nutrition, along with your, you know, either infectious disease or other specialists in this journey you're going on. So, go find a good functional physician who can look at your blood type, your digestion, your capacity to oxygenate, and do maybe some IV high-dose vitamin C, ozone treatments. There are many things that we do along with systemic enzymes that are very helpful to Lyme patients as well.