Well, he’s right about the fermenting gut, but I don’t think raising glutathione would be such a good idea, as cancer cells use it as a primary defense mechanism. Oxidized glutathione (GSSG), which Ray wrote about, would be a safer option and, just like the NAD/NADH ratio, the GSSG/GSH ratio serves as a good measure of health. However, I don’t know of any direct ways to raise GSSG.
Also, a fermenting gut produces toxins regardless of the food consumed. Even if you refuse to eat fructose or sugar, fat and protein would still decay in the gut, which would be just as unhealthy if not moreso. So, “Yes,” to improving the gut’s digestion, and “Yes,” to increasing the production of stomach acid and pepsin. Although, I’m not so sure what he’d like you to eat in the mean time. Starch and fructose produce aldehydes in a fermenting gut, but fats and proteins would be worse, except maybe for the MCTs from coconut oil. However, the MCTs will not refill liver glycogen, and it’s glycogen that signals the body if an organism is under stress or not. In othe words, should you eat nothing but pure MCTs, and if the body perceives stress, then stress-adaptive mechanisms will still activate unabated.
Additionally, you need to get your protein from somewhere, so I suppose a safe approach would be consume a blend of pure amino acids and MCTs combined with some ripe fruit.Georgi Dinkov, MAY 2016