http://www.jodibarnett.thegoodinside.com/

Harvested Health, LaPorte, IN (2026)

10/24/2026

"HTMA Uncovers What Other Labs miss

The 3 real root causes behind chronic symptoms that most testing completely misses.

Your labs came back normal.
Your doctor said you're fine.
But you don't feel fine.

Here's what I've learned: most standard lab work isn't designed to assess the real drivers of chronic symptoms.

It measures what's in your blood at one moment in time. And it almost never looks at the three things I see underlying nearly every case of persistent fatigue, hormonal chaos, anxiety, and "mystery"
illness:
→ Nervous system dysregulation
→ Low cellular energy
→ Accumulated stress and unresolved trauma

These aren't vague concepts. They show up in your body — in your mineral patterns, your stress chemistry, the way your cells are producing energy right now.

Hair Tissue Mineral Analysis (HTMA) is one
of the tools that I use in my practice that can actually assess all three.

Not because it's magic. Because it's a life test, not just a lab test.

Your mineral patterns are a direct reflection of the wear and tear that life has placed on your body.
The chronic stress, the unprocessed grief, the years of running on empty. It's all there.

If you've been told your labs are normal, but something still isn't right — you're not wrong. You just haven't been given the right map yet.

Dr. Jodi 🫶

10/23/2026

RETROGRADATION...ever heard of it?

How Yesterday's Potatoes, Rice, and Pasta May Be Better for Your Gut!
A little nutritional science that might make you look at your leftovers differently!

What if I told you that you could increase the resistant starch content of certain foods?

No powders, no expensive supplements, and no fancy kitchen gadgets.

Just your refrigerator!

It's a fascinating process called RETROGRADATION, and it involves something as simple as cooking, cooling, and reheating your food.

SO LET ME BREAK DOWN WHAT RETROGRADATION IS?
When we cook starchy foods like potatoes, rice, and pasta, heat and moisture cause the starch granules to swell and their molecular structure to loosen.

This process is called gelatinization.
It makes starch easier for our digestive enzymes to break down into glucose, which can contribute to a rise in blood sugar after eating.

When those cooked foods are cooled, in the refrigerator, some of those starch molecules begin reorganizing themselves into a more tightly packed structure.

This is called starch retrogradation.
And the result?

Some of that previously digestible starch becomes resistant starch, specifically resistant starch type 3 (RS3).

In other words, we've changed how some of that starch behaves in the digestive tract simply by changing its temperature history!

WHY DOES YOUR GUT CARE?
Unlike ordinary digestible starch, resistant starch isn't completely broken down in the small intestine.

Instead, a portion travels into the colon, where beneficial gut microorganisms can ferment it.
For some peeps it shows up as bloating/gas after eating it.

During fermentation, these microorganisms produce substances called short-chain fatty acids (SCFAs), including acetate, propionate, and butyrate.

Now, if you've followed my nutritional teachings for any length of time, you know how much I emphasize the importance of a healthy intestinal environment.

Butyrate is interesting because it:
Serves as an important energy source for cells lining the colon.

Helps maintain intestinal barrier integrity.

Participates in regulating intestinal immune and inflammatory responses.

Supports normal colon function.

And while resistant starch can encourage butyrate production, the amount produced is gonna depend on your individual microbiome and the other foods in your diet.

Remember, we're not just feeding ourselves. We're also feeding the trillions of microorganisms sharing our digestive real estate!

LET'S LOOK AT THE RESEARCH
RICE — Sonia et al., 2015
Researchers examined how cooling and reheating white rice affected its resistant starch content.

Here's what they found:
Freshly cooked rice: 0.64 grams of resistant starch per 100 grams.

Cooked rice cooled at room temperature for 10 hours: 1.30 grams.I dont recommend cooling 10 hrs at room temp. (Bacteria)

Cooked rice refrigerated at 4°C for 24 hours and then reheated: 1.65 grams.

That's more than DOUBLE the resistant starch in the refrigerated-and-reheated rice!

The researchers also studied 15 healthy adults and found that the cooled-and-reheated rice produced a lower post-meal blood glucose response compared with freshly cooked rice.
Same rice. Different preparation. Different metabolic response.

POTATOES — Larder et al., 2018
Researchers found that boiled potatoes refrigerated for 24 hours could develop more resistant starch than potatoes cooled for just one hour at room temperature.
In some comparisons, the increase reached approximately 114%.
Of course, potato variety, cooking technique, and storage conditions all influence the outcome.

PASTA — Hodges et al., 2019
Researchers compared freshly cooked pasta with pasta that had been cooled or cooled and reheated.
Their findings suggested that reheated pasta could produce a more favorable post-meal glucose response than freshly cooked pasta.

Now, remember that portion sizes and the overall composition of your meal still matter!

DOES REHEATING DESTROY THE BENEFITS?
Not necessarily!
Some retrograded starch remains resistant even after ordinary reheating.

You can prepare rice, potatoes, or pasta ahead of time, refrigerate them, and enjoy them reheated the following day.

You don't have to eat cold mashed potatoes unless that's your idea of a good time, BUT

MY PRACTICAL KITCHEN ADVICE is
If you're preparing these foods anyway, consider cooking enough for another meal.

Refrigerate promptly in shallow containers, keep at 40°F (4°C) or below, and reheat thoroughly when ready to eat.

For food safety, don't leave cooked rice sitting on the counter for hours to increase resistant starch. Certain bacteria, including Bacillus cereus, can grow when cooked rice is improperly stored.

And one more important point: Resistant starch does not make carbohydrates disappear.
These foods still contain digestible carbohydrates and calories. The amount of resistant starch formed varies, and individuals managing diabetes should still consider portions and monitor their glucose responses.

I frequently remind people that nutrition isn't simply about WHAT we eat.
It's also about how we prepare our foods, how we digest them, and how our individual microbiomes respond.

Something as ordinary as refrigerating yesterday's potatoes can change their starch structure and influence both digestion and post-meal blood sugar.

Does that mean every leftover potato becomes a nutritional powerhouse overnight?

No, so don't come at me with those comments. Use common sense!

But it does give us another simple, inexpensive way to support our digestive health.

Sometimes better nutrition isn't about buying something new. It's about understanding what we already have in our kitchens.
Rooted in nature, backed by knowledge.
Dr. Jodi Barnett, N.D. 🫶
---
RESEARCH REFERENCES
Sonia, S., Witjaksono, F., & Ridwan, R. (2015). Effect of cooling of cooked white rice on resistant starch content and glycemic response. Asia Pacific Journal of Clinical Nutrition, 24(4), 620–625.
Larder et al. (2018). Research on potato preparation, cooling conditions, and resistant starch. Food Research International.
Hodges et al. (2019). Research examining cooking, cooling, and reheating pasta and postprandial glycemic response. Foods.
Birt, D. F., et al. (2013). Resistant starch: Promise for improving human health. Advances in Nutrition, 4(6), 587–601. https://doi.org/10.3945/an.113.004325
A little food science can go a long way toward better everyday choices!

10/20/2026

NOT ALL CHOLESTEROL IS CREATED EQUAL: HERE'S WHAT YOU SHOULD KNOW

When we talk about cardiovascular health, most people immediately think about their total cholesterol or LDL, often called "bad cholesterol."

But here's something I want you to understand: Your LDL cholesterol number doesn't always tell the whole story.

Two people can have identical LDL cholesterol levels yet have very different cardiovascular risks.

Why? Because the number and type of cholesterol-carrying particles circulating in your bloodstream matter.

Three Important Markers Worth Understanding
1. LDL Cholesterol (LDL-C)
This is the cholesterol measurement most people recognize from routine bloodwork. It tells us how much cholesterol is being carried within LDL particles, but not exactly how many particles are circulating.

2. Apolipoprotein B (ApoB)
Think of ApoB as a way of counting the particles that can contribute to plaque buildup in your arteries.

Each major artery-clogging lipoprotein particle carries one ApoB protein.

The more of these particles circulating in your bloodstream, the greater the potential for plaque development over time.

Research shows that even when LDL cholesterol levels are similar, individuals with higher ApoB can have greater cardiovascular risk.

3. Lipoprotein(a), or Lp(a)
This is an especially important marker that many people have never had tested.
Lp(a) is a genetically influenced cholesterol-carrying particle associated with increased cardiovascular risk.

Approximately 1 in 5 adults has elevated Lp(a), yet it is not routinely included in standard cholesterol panels.

Here's what's important: You can eat well, exercise regularly, maintain a healthy weight, and still have elevated Lp(a) because genetics largely determine your levels.

Can Nutrition and Lifestyle Help?

Absolutely. Nutrition, physical activity, healthy blood sugar regulation, blood pressure management, and avoiding to***co all play important roles in cardiovascular wellness.
However, we need to understand that lifestyle changes generally have very little effect on Lp(a) itself.

High-dose niacin has been shown to lower Lp(a), but large clinical trials have not demonstrated a reduction in cardiovascular events and have identified significant adverse effects. Therefore, high-dose niacin is not routinely recommended for this purpose.

I believe preventive health care should involve looking beyond a single laboratory number.

Understanding your LDL cholesterol, ApoB, and Lp(a), along with your metabolic health, family history, blood pressure, and other risk factors, provides a more complete picture of cardiovascular wellness.

Current cardiovascular guidelines recommend that adults have their Lp(a) measured at least once in their lifetime.

If you have a family history of early heart disease or unexplained cardiovascular problems, this conversation becomes especially important.

Prevention begins with understanding your individual risk factors, not simply waiting for symptoms to develop.
Dr. Jodi🫶

Rooted in nature, backed by knowledge.
Research References

American College of Cardiology/American Heart Association. 2026 Dyslipidemia Guideline. PMID: 41824552.
Sniderman et al., 2024. ApoB and cardiovascular risk. PMID: 38700053.
Björnson et al., 2024. Lp(a) and cardiovascular risk. PMID: 38233012.
European Atherosclerosis Society, 2022. Lp(a) Consensus Statement. PMID: 36036785.
HPS2-THRIVE Collaborative Group, 2014. Effects of extended-release niacin on cardiovascular outcomes. PMID: 25014686.

10/20/2026

FOR PEEPS READY TO TRANSITION OFF GLP1 BECAUSE YOUVE ACHIEVED DESIRED LBS. LOSS.

60% of patients on GLP medications regain their weight within one year. Over 90% within two years.

And this happens across all kinds of weight loss strategies: HCG, keto, fasting, paleo, and bariatric interventions.

The data tells us that losing the weight is only half the battle. Keeping it off is where success is met or not.

Most weight loss programs end at a goal weight. But physiologically, that is the most vulnerable moment in the entire process.

We kept seeing this pattern in practices across the country. Patients doing everything right, hitting their goals, and cycling back.
people come for help with this all the time. The weight loss yo-yo effect.

asking the same question : what do we do after the weight comes off?

One of the practitioner only companies I work with sat down with Dr. Todd Rowe to develop SET-4TE.

SET-4TE Repattern Phase 1 and Phase 2

The Problem No One Has Solved
The body treats weight loss as a threat.

When patients lose weight, the hypothalamus begins altering hunger signals. Leptin signaling shifts. Energy expenditure decreases. Reward pathways become more sensitive to food cues.

And fat cells, governed by epigenetic memory, begin gravitating back toward their prior set point.

Research indicates it can take two to five years for fat cells to fully reset to a new metabolic baseline. The body is not simply being difficult. It is defending familiar patterns the way it was biologically designed to.

“It’s not that hard to create a weight loss program. But to do something that helps maintain that weight loss over time, that is where we want to be.”
DR. TODD ROWE • CHIEF MEDICAL OFFICER & FORMULATOR

SET-4TE was designed to support that window — the critical stabilization phase where the body learns to settle into a new metabolic baseline rather than fight its way back to the old one.

What SET-4TE Actually Does
01
The Epigenetics of Obesity
Using gene SNPs from DNA that target the specific proteins responsible for fat cell set points — helping the body reset its epigenetic memory of prior weight patterns. This is the most unique and dominant focus of the formula.

02
Neurohormonal Recalibration
Supporting the HPA axis in a deeper, more lasting way than the active phase addresses. Resetting the hormonal architecture that governs long-term appetite, leptin signaling, and metabolic memory.

03
Methylation Support
Addressing undermethylation patterns through ingredients that support the long-term appetite patterning that drives regain — including leptin, riboflavin, and related cofactors.

04
Resilience — The Mental-Emotional Layer
When patients experience stress after weight loss, they often return to old emotional and behavioral eating patterns. Resilience is designed to create a new internal barrier — so patients no longer need the external one.

“Their focus becomes less and less on weight, and more and more on living life.”

this program is unlike anything else available right now. If you work with me you know I'm NOT THE HYPE-TYPE. Just because something is trending. There is science and patient testing behind this!

Who SET-4TE Is For?

SET-4TE is broader than most realize. It may be appropriate for:
I also have a program for peeps who want to begin a weight loss program without using the shots... but this one right here is for people who are transitioning off of the shots .
✓ Patients coming off GLP medications who need support to avoid regain
✓ Patients who keep losing and regaining weight within any program
✓ Patients with a history of trauma, grief, or emotional eating patterns connected to weight
✓ Patients whose epigenetic or family history suggests deeper set-point defense
✓ Preventative use for patients at risk of returning to prior weight

“That lasting metabolic change is possible, and that the body, when given the right support over the right timeline, has a remarkable capacity to repattern itself.”

SET-4TE Repattern

20% off for 48 hours

Call the office to get started on this program.
219-713-4789 discount only available for next two days!.

Dr. Jodi 🫶

10/20/2026

New peeps only. 25% discount. Apply code at checkout. Link in comments.

10/18/2026

VITAMIN C WITH MEALS — THERE'S SOME INTERESTING CHEMISTRY BEHIND THIS!

Most peeps know vitamin C for its role in immune health, collagen production, and antioxidant protection.

But did you know vitamin C may also help reduce the formation of certain potentially harmful compounds during digestion?

Walk with me here. Ima break it down.

Let's talk about what's happening in your stomach!

When we eat, our digestive system is doing far more than simply breaking down food.

Naturally occurring nitrates from vegetables, along with nitrates and nitrites found in some processed meats, can participate in chemical reactions during digestion.

Bacteria in our mouths convert some dietary nitrate into nitrite. Once that nitrite reaches the acidic environment of the stomach, it can react with compounds called amines to form N-nitroso compounds, including certain nitrosamines.

Some nitrosamines are known carcinogens, so researchers have spent decades investigating ways to reduce their formation.

ENTER VITAMIN C!
Vitamin C, also called ascorbic acid, can interfere with this chemical reaction.

In the acidic stomach environment, vitamin C can convert reactive nitrosating compounds into nitric oxide, reducing their opportunity to react with amines and form nitrosamines.

vitamin C can help interrupt the reaction before certain unwanted compounds are formed.

WHAT HAS THE RESEARCH SHOWN?

Human studies from the 1990s found some interesting results.

In one controlled study, approximately 240 mg of vitamin C consumed with a meal reduced a measured marker of nitrosamine formation by 62%. Most supplements start at 500mg.

A smaller amount, 120 mg, produced a reduction of approximately 28%.

Increasing the amount to 480 mg did not provide additional benefit in that particular experiment.

Another study found that timing mattered!

Taking vitamin C shortly before, during, or soon after a meal was more effective than taking it several hours away from eating.

That caught my attention because More isn't necessarily better, and timing may influence the chemistry.

WHAT ABOUT GETTING VITAMIN C FROM FOOD?

I'm always encouraging people to look at the nutritional value of their meals as a whole.

Vitamin C-rich foods include:
Red and green bell peppers
Kiwi
Citrus fruits
Strawberries
Broccoli
Brussels sprouts
Papaya

And here's something else.
Some research found that certain fruit and vegetable juices inhibited nitrosation more effectively than vitamin C alone.

That suggests other naturally occurring plant compounds may contribute to the protective chemistry.

DOES THIS MEAN VITAMIN C PREVENTS STOMACH CANCER?

Well...

A 2024 meta-analysis of prospective studies reported an association between higher vitamin C intake and a lower incidence of stomach cancer.

The earlier human experiments measured markers of nitrosamine formation, not actual cancer outcomes.

And the chemistry can change depending on the composition of the meal, particularly its fat content.

MY TAKE
Our bodies are incredibly complex, and sometimes it's the simplest nutritional habits that are always worth a closer look.

Including vitamin C-rich foods with meals is a practical way to support overall nutritional health while potentially helping limit certain nitrosation reactions in the stomach.

For those considering supplements, the research suggests that modest amounts taken near meals may be sufficient for this particular effect. Higher doses are not automatically more beneficial.

Im trying to get my peeps to change the mentality that mega dosing is gonna benefit. Most times it makes the absorption harder vs. Smaller micro doses scattered thru the day.

And remember, vitamin C supplements aren't appropriate in unlimited amounts, especially for individuals with certain kidney stone risks.
Low dosing can be beneficial.

Nutrition isn't just about WHAT we eat. It's also about how nutrients interact with one another throughout digestion.

Nutritional science will never stop fascinating my brain!

Rooted in nature, backed by knowledge.
Dr. Jodi 🫶

Naturopathic Wellness & Nutritional Health

RESEARCH REFERENCES
Mirvish et al. (1972) — PMID: 5041776
Mirvish et al. (1995) — PMID: 8672996
Mirvish et al. (1998) — PMID: 9770721
Helser et al. (1992) — PMID: 1473234
Zhong et al. (2024) — PMID: 39039956
Vitamin C food information: NIH Office of Dietary Supplements.

10/13/2026

Cottage Cheese Garlic Skillet “Naan” (Low-Carb) 🧄🫓
Soft, chewy, and garlicky, made in a pan, no yeast!

You’ll Need (makes 4 flatbreads)
• 1 cup cottage cheese (blend smooth)
• 1 large egg
• 1½ cups almond flour
• 2 Tbsp coconut flour (helps it hold)
• 1 tsp baking powder
• ½ tsp salt
• 1 tsp garlic powder
• 1 Tbsp olive oil or melted ghee (plus more for the pan)

Garlic Butter Brush
• 1 Tbsp melted butter or ghee
• 1 small garlic clove, grated
• 1 Tbsp chopped cilantro or parsley

Steps
1. Make dough: In a bowl, mix cottage cheese, egg, and oil. Add almond flour, coconut flour, baking powder, salt, and garlic powder. Stir to a soft dough. Rest 10 min (firms up).
2. Shape: Divide into 4 balls. Press each between parchment to 6–7" ovals (about ⅛–¼" thick).
3. Cook: Heat a lightly oiled skillet over medium. Cook each naan 2–3 min per side until puffed and golden spots appear.
4. Finish: Mix garlic butter. Brush warm naan and sprinkle herbs. Serve with dips, curry, or salad.

Tips
• If dough is sticky, dust hands with a little almond flour.

• For extra chew, add 1 tsp psyllium husk and rest 5 more minutes.
Dr Jodi🫶
Macros (per naan, approx.)
• Calories: 220
• Protein: 14g
• Carbs: 9g (Net 6g)
• Fat: 15g

10/11/2026

Patient Testimony

Lean & Green is the juice of the day. Spinach, celery, bok choy, cabbage, parsley, lime and a Granny Smith apple. Juice five on day five.

Edit: Here is the end result. To any of you that really know me, this is one of the hardest things I've done, not difficult but hard. These juices do not have my favorite juicing ingredients in them, but after speaking with Dr. Jodi about them yesterday I understand why I have to learn the proper portions of each ingredient to make it work for me. Once I've found that then I can increase the portions little by little.

Seven juices for seven channels of elimination. Each recipe does specific things. For example: this juice is giving me a minor headache because of some form of toxicity that it is going to eliminate from my body. It ain't pretty and I don't like it, but I do it with the understanding that it is helping and next week when I juice this same juice I can make some minor modifications to help make it palatable plus my taste buds will change and it will be more tolerable.

This week has been extraordinary. The fatigue has prevented me from doing as much as I would like to, but I've continued to push myself to go go go around the house while still giving my body a chance to rest. Few naps this week but sleeping decently at night, only 2-3 wake ups at night and one shirt change in the middle of the night which means night sweats are slowing dramatically, and the rash from my kidney issues has slowed but still itching here and there. Overall a very good week.

Looking forward to the weekend with my honey making delicious foods together, doing some housework of mostly letting go of things that we don't need/use or want to take to Colorado with us.

Discipline and forcing yourself to do things that you may not like for the betterment of your health. Do it! Juice that nasty juice, eat that nasty salad, refuse to eat breakfast and replace it with juice. You won't regret it after just a couple of days.

Here's to takin care of the bodinski. And Dr. Jodi thank you for telling me the hard truths and being straight with me, not accepting my excuses and yet still encouraging me. You're an amazing practitioner.. My wife and I are so glad we found you. (Proof I'm making the juices )Jeremy C.

10/10/2026

Just made a batch of homemade toothpaste:
2 tsp Bentonite clay
2 TB xylitol
1 tsp baking soda
3 TB coconut oil
1tsp hydrogen peroxide
1 drop clove oil
5 drops peppermint oil

Mix with emersion blender and pour in 4oz glass jar. Put in fridge to solidify then ready to use.

No chemicals....

P.s. dont scrub ur teeth. Let the toothbrush do the work.
Dr. Jodi

10/10/2026

FRENCH ONION SHORT RIB SOUP WITH CHEESY GRUYÈRE TOAST

Ingredients:

2 lbs short ribs
4 large onions, thinly sliced
4 cloves garlic, minced
4 cups beef broth
1 cup red w**e
2 tablespoons olive oil
1 tablespoon thyme leaves
1 bay leaf
Salt and pepper to taste
4 slices of baguette
1 cup Gruyère cheese, shredded

Instructions:

In a large pot, heat olive oil over medium heat. Add the short ribs and brown on all sides. Remove and set aside.
In the same pot, add the onions and cook until caramelized, about 20-25 minutes. Add garlic and cook for an additional minute.
Return the short ribs to the pot and add the red w**e, scraping the bottom to deglaze.
Pour in the beef broth and add thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce to a simmer. Cover and cook for about 2 hours, until the ribs are tender.
Preheat the oven to 400°F (200°C).
Place baguette slices on a baking sheet, top with Gruyère cheese, and bake until bubbly and golden, about 5-7 minutes.
Serve the soup hot, topped with cheesy toast.
Dr Jodi 🫶

Harvested Health

10/24/2026

10/23/2026

10/20/2026

10/20/2026

10/20/2026

10/18/2026

10/13/2026

10/11/2026

10/10/2026

10/10/2026

Address

Telephone

Website

Alerts

Shortcuts

Share

Listing takedown request