Podcasts about Galactose

Basenfasten als Weg zu mehr Energie und weniger Zucker   Jetzt gerade ist ein super Zeitpunkt, um den Zuckerkonsum herunterzufahren und so für die Vorweihnachtszeit gewappnet zu sein, wo es sehr wahrscheinlich ist, dass du wieder mehr Zucker zu dir nimmst. Highlights dieser Folge ·      Warum ist Zucker ein so bedeutendes Problem in modernen Ernährungsweisen? ·      Wie kann der erhöhte Zuckerkonsum die Darmgesundheit beeinflussen, und was sind die langfristigen Folgen davon? ·      Wie stört Zucker das Gleichgewicht deiner Darmmikrobiota, und auf welche „stillen“ Weisen kann dies deine allgemeine Gesundheit sabotieren? ·      Wie tragen versteckte Zucker in verarbeiteten Lebensmitteln zu Darmgesundheitsproblemen bei? ·      Worauf solltest du bei Lebensmitteletiketten achten, um versteckte Zucker zu identifizieren, die deiner Darmgesundheit schaden könnten? ·      Wie hilft die Entgiftung, deine Darmgesundheit wiederherzustellen, besonders wenn du grosse Mengen Zucker konsumiert hast? ·      Die wichtigsten Schritte zur Reduzierung von Zucker und Verbesserung der Darmgesundheit ·      Was ist Basenfasten genau? LINKS Basenfastenkurs - https://shop.arktisbiopharma.ch/basenfasten-kurs-mit-anne-faulborn/K-102 Ein tolles Hilfsmittel, um vom Süsshunger wegzukommen ist Galactose https://shop.arktisbiopharma.ch/d-galactose-galactose-150g/120220   Die Folgenotizen und eine schriftliche Zusammenfassung zu dieser Episode findest du unter: https://www.arktisbiopharma.ch/273   Als Podcasthörer:in bekommst du von uns einen Rabatt auf unsere Produkte. Und zwar 15% Rabatt auf deinen ersten Einkauf (1-mal anwendbar, nur auf nicht bereits rabattierte Produkte). Der Gutscheincode ist in beiden Arktis BioPharma Shops in der SCHWEIZ und in DEUTSCHLAND gültig.  Gib hierfür den Gutscheincode podcast15 ein, bevor du deine Bestellung abschliesst. https://shop.arktisbiopharma.ch https://arktisbiopharma.de/ Abonniere den Darmglück-Podcast in deiner Lieblings-Podcastapp (Apple Podcasts, Spotify, Deezer, Google Podcasts etc.), indem du “Darmglück” in die Suche eingibst.

HIER GEHT'S ZUM GANZEN VIDEO: https://youtu.be/8CoqJzeMWLAIm zweiten Teil des spannenden Interviews verrät dir Dr. Christian Burghardt, warum Muttermilch das ultimative Lebensmittel ist und warum der in ihr enthaltende Zucker so gesund ist. Die gesunden Zuckerarten Galactose und Tagatose sind nämlich keinesfalls gesundheitsschädlich, sondern wirken besser als jedes Präbiotikum aus der Apotheke. Erfahre auch, was es mit den Bausteinen des Lebens, den Nukleotiden, auf sich hat und wie diese am besten aufgenommen werden können.00:00 Intro01:10 Ausblick auf die Folge02:15 Warum sind Nukleotide als Bausteine der Erbinformation wichtig?04:30 Wie können Nukleotide aufgenommen werden?05:20 Warum macht Muttermilch so einzigartig und nährstoffreich?08:00 Wie hohe Dosen an Vitamin D deiner Gesundheit schaden können13:20 Die Zuckerarten Galactose und Tagatose mit präbiotischer Wirkung18:20 Warum die Angst vor Galactose unberechtigt ist19:30 Wie viele Kalorien haben Tagatose und Galactose?21:00 Kauf und Verwendung im Alltag22:10 Ausblick auf den dritten Teil23:10 OutroLese dir diesen Artikel über die gesunden Zuckeralternativen durch: https://www.vegan-athletes.com/gesunder-zucker-tagatose-galactose/Hier geht es zur Webseite von Christian Burghardt: https://www.vegan-athletes.com/MITOcare-shop - sichere dir 5 % Rabatt mit dem Code: V60014https://www.instagram.com/chris_mito_/?hl=deOder buche direkt einen Termin:https://www.doctolib.de/internist/muenchen/christian-burghardtDu willst mehr erfahren? Schreibe eine E-Mail an: christian@christian-wenzel.comMehr mr.broccoli: Podcast auf Spotify Apple Podcast Mehr Podcast Abonniere meinen YouTube Kanal*Affiliate LinkAchtung betreffend Nahrung, Geräten und Supplements:Vorliegend habe ich meine eigene Erfahrung und die von Interviewpartnern genannt. Das sind die Effekte, die ich bei mir gespürt habe. Diese können bei jedem unterschiedlich ausfallen.Natürlich kann kein Lebensmittel, keine Nahrungsergänzung oder Superfoods sowie Inspirationen aus diesem Podcast alleine für sich eine Heilwirkung erzielen oder versprechen.Die beschriebenen Erfahrungen sind keine wissenschaftlichen Erkenntnisse und keine Tatsachenbehauptungen. Sämtliche Inhalte dieser Podcast Episoden sind keine Heilaussagen und ausschließlich informativ, sie dienen keinesfalls als Ersatz für eine ärztliche Behandlung.Die Aussagen der Interview Gäst:innen stehen für sich. Diese spiegeln nicht zwingend die Meinung des Herausgebers.

Die 47-jährige Mimi sucht nicht nur dauernd den Wohnungsschlüssel, sondern auch zunehmend nach Namen. Brain Fog, Gedächtnislücken und ähhh… Vergesslichkeit bedrohen gar ihr Time Management.   Diesmal besprechen wir in der Manege der Villa Margarita no-brainer für long-brainer: warum Mimi niemals ohne Krimi ins Bett gehen soll oder wie das Trällern eines Lumpen-Liedchens das Gehirn bei Laune hält.  Was kann Mimi für Körper und Geist sonst tun, um noch lange in lebhaften Erinnerungen zu schwelgen? In dieser Pocdast Episode balancieren wir zwischen Ginkgo, Galactose und Omega-3 Fettsäuren, jonglieren mit der Menopausalen Hormontherapie und fragen uns, ob Mimi vielleicht Tuba lernen sollte? Ist Sudoku wirklich ebenso wirksam, wie Zirkusdirektorin seines eigenen abenteuerreichen Lebens zu sein?  Villa Margarita: Sicher lieber mit Mimi statt ohne Krimi

Eine wirksame Hilfe gegen den Heisshunger auf Zucker   Süssigkeiten und Zucker sind ein Dauerbrenner in unserem Leben und vielen Menschen fällt es enorm schwer, darauf zu verzichten. Ich nehme mich da nicht aus. Auch ich habe Phasen im Leben, in denen ich mehr Zucker esse, als gut ist. Aber es ist der langfristige Trend, der wichtig ist. Ebenso wie sich immer wieder daran zu erinnern, wenig Zucker zu verwenden. Zucker schädigt Nieren, Leber, Herz, Gehirn, Augen und Knochen. Es gibt also reichlich Gründe, Zucker zu reduzieren. Die gute Nachricht ist, es gibt auch sogenannt gute Zucker, zum Beispiel die Galactose. Genau darüber spreche ich in dieser Folge. Highlights aus dieser Folge:

Dass Zucker in rauen Mengen ungesund ist, wissen wohl die meisten. Aber hast Du schon einmal von Ersatzprodukten wie Stevia, Tagatose oder Galactose gehört?Willst Du mehr wissen, dann lies Dir diesen Artikel durch: https://www.vegan-athletes.com/stevia-zucker-alternative-suessungsquelle/Zum Video: https://youtu.be/H8Rg2uikZZ0Heute ist die beeindruckende, deutsche Fernsehmoderatorin und Spiegel-Bestseller Autorin Anastasia Zampounidis zu Gast. Mit ihren Büchern möchte sie über die Auswirkungen eines zu hohen Zuckerkonsums aufklären und Menschen zu einem gesünderen Leben inspirieren.Im zweiten Teil des Interviews erfährst Du, warum Anastasia nichts vom Hungern hält und Süßstoffe kein adäquater Ersatz von Zucker darstellt. Hier kannst Du nachlesen welche gesunden Zuckeralternativen es gibt!Du willst mehr erfahren? Schreibe eine E-Mail an: christian@christian-wenzel.comMehr mr.broccoli: Podcast auf Spotify Apple Podcast Mehr Podcast Abonniere meinen YouTube Kanal*Affiliate LinkAchtung betreffend Nahrung, Geräten und Supplements:Vorliegend habe ich meine eigene Erfahrung und die von Interviewpartnern genannt. Das sind die Effekte, die ich bei mir gespürt habe. Diese können bei jedem unterschiedlich ausfallen.Natürlich kann kein Lebensmittel, keine Nahrungsergänzung oder Superfoods sowie Inspirationen aus diesem Podcast alleine für sich eine Heilwirkung erzielen oder versprechen.Die beschriebenen Erfahrungen sind keine wissenschaftlichen Erkenntnisse und keine Tatsachenbehauptungen. Sämtliche Inhalte dieser Podcast Episoden sind keine Heilaussagen und ausschließlich informativ, sie dienen keinesfalls als Ersatz für eine ärztliche Behandlung.Die Aussagen der Interview Gäst:innen stehen für sich. Diese spiegeln nicht zwingend die Meinung des Herausgebers.

Dass Zucker in rauen Mengen ungesund ist, wissen wohl die meisten. Aber hast Du schon einmal von Ersatzprodukten wie Stevia, Tagatose oder Galactose gehört?Willst Du mehr wissen, dann lies Dir diesen Artikel durch: https://www.vegan-athletes.com/stevia-zucker-alternative-suessungsquelle/Zum Video: https://youtu.be/H8Rg2uikZZ0Heute ist die beeindruckende, deutsche Fernsehmoderatorin und Spiegel-Bestseller Autorin Anastasia Zampounidis zu Gast. Mit ihren Büchern möchte sie über die Auswirkungen eines zu hohen Zuckerkonsums aufklären und Menschen zu einem gesünderen Leben inspirieren. Im ersten Teil des Interviews erfährst Du, warum Zucker in viel mehr Produkten steckt, als Du wahrscheinlich dachtest und inwiefern er sich negativ auf Deine Gesundheit auswirkt. Hier kannst Du nachlesen welche gesunden Zuckeralternativen es gibt!Du willst mehr erfahren? Schreibe eine E-Mail an: christian@christian-wenzel.comMehr mr.broccoli: Podcast auf Spotify Apple Podcast Mehr Podcast Abonniere meinen YouTube Kanal*Affiliate LinkAchtung betreffend Nahrung, Geräten und Supplements:Vorliegend habe ich meine eigene Erfahrung und die von Interviewpartnern genannt. Das sind die Effekte, die ich bei mir gespürt habe. Diese können bei jedem unterschiedlich ausfallen.Natürlich kann kein Lebensmittel, keine Nahrungsergänzung oder Superfoods sowie Inspirationen aus diesem Podcast alleine für sich eine Heilwirkung erzielen oder versprechen.Die beschriebenen Erfahrungen sind keine wissenschaftlichen Erkenntnisse und keine Tatsachenbehauptungen. Sämtliche Inhalte dieser Podcast Episoden sind keine Heilaussagen und ausschließlich informativ, sie dienen keinesfalls als Ersatz für eine ärztliche Behandlung.Die Aussagen der Interview Gäst:innen stehen für sich. Diese spiegeln nicht zwingend die Meinung des Herausgebers.

Tipps und Erkenntnisse für eine erfolgreiche Darmsanierung Wenn du deine Darmflora oder dein Darmmilieu wieder ins Gleichgewicht bringen willst, dann ist es wichtig, eine Weile auf Störfaktoren für deine Bakterien zu verzichten. Hierzu gehören definitiv Zucker und Alkohol. Dieser Verzicht macht vielen Leuten Angst oder lässt sie zögern, überhaupt anzufangen.  Deswegen spreche ich in Teil 2 der Miniserie “Darmsanierung leicht gemacht”  darüber, wie du die Motivation aufbaust, zu starten und was du tun kannst, wenn du Angst hast, den Verzicht höchstens 2-3 Tage durchzuhalten.  Stolperstein Nummer eins ist die Angst vor Verzicht. Ganz besonders Zucker und Alkohol fällt vielen Menschen schwer. Weil es für sie Seelennahrung ist, wenn's ihnen nicht gut geht. Oder zur Belohnung, zum Gesellig sein oder zum Feiern für sie einfach dazugehört. Auch Angst vor Isolation spielt da eine Rolle. Was, wenn man der einzige in einer Gruppe ist, der keinen Kuchen isst oder kein Gläschen trinkt? Über diese Punkte spreche ich in dieser Episode:

Die Biohacking-Klassiker Stevia, Xylit und Erythrit, klassischer Zucker (gar nicht sooo böse) und Fruchtzucker (umso böser) und die Supergeheimtipps Tagatose und Galactose: Andreas und Stefan teilen ihre süßesten Geheimnisse, Stargäste der Folge sind Beppo und Aki.Erythrit gibt's hier. Glycin gibt's hier. Tagatose gibt's hier. Galactose gibt's hier. Johannes Coys wirklich spannendes Buch „Fit mit Zucker“ gibt's hier. Mehr zu Tagatose hier. Wer wissen möchte, mit wem Stefan kuschelt: www.glücksaffe.at Die beiden Krebsforscher, die 2018 den Nobelpreis für Medizin und Physiologie erhielten, waren James „Jimmy“ Allison und Tasuku „Tasi“ Honjo. Das Buch „Ab jetzt Biohacking“ von Andreas Breitfeld und Stefan Wagner erschien am 17. Mai beim Ecowing-Verlag. Bestellen kann man es hier.Weil Andreas und Stefan so häufig gefragt werden, welche Produkte sie selbst verwenden, haben sie gemeinsam mit Julia Tulipan eine Seite eingerichtet, auf der sie ihre persönlichen Lieblingsprodukte (und aktuelle Rabattcodes) sammeln.Das Buch „Viel Erfolg beim Misserfolg“ ist der Biohacking-Business-Ratgeber von Stefan Wagner, erschienen im Seifert Verlag, erhältlich hier.Andreas Breitfelds Website.Das ausführliche Porträt über Andreas Breitfeld in The Red Bulletin (Autor, übrigens: Stefan Wagner).Das Biohacking-Special, das Andreas Breitfeld und Stefan Wagner gemeinsam für The Red Bulletin INNOVATOR produziert haben.Stefan Wagners Biohacking-Kolumne im „carpe diem“.

Nicht nur Menschen, die abnehmen wollen, profitieren von moderatem Zuckerkonsum, sondern jeder Mensch, der langfristig gesund werden oder bleiben will Weiter geht's mit unserer Sommerserie, und heute habe ich mir eine meiner ersten Podcastfolgen ausgesucht, die ich gerne nochmals mit dir teilen möchte. Und zwar hiess sie damals: Zucker - Freund oder Feind? Zucker hat ja einen schlechten Ruf, weil man von zu viel Süssem dick wird. Aber das ist gar nicht das Hauptproblem am Zucker. Sondern dass zu viel Zucker zu schnellem Altern führt, Entzündungen im Körper fördert, das Immunsystem schwächt und dem Körper Nährstoffe raubt. Das heisst jetzt nicht, dass du überhaupt keinen Zucker mehr essen sollst!  Vielmehr, dass du darauf achtest, wie viel Zucker du deinem Stoffwechsel zumuten kannst, damit er immer noch seine Arbeit gut machen kann und keine gesundheitsschädigenden Folgen daraus entstehen. Wie das konkret aussieht, erfährst du in dieser Folge.   In dieser Folge erfährst du:

Schokolade und Kuchen, aber auch Diabetes, Karies und Adipositas... alles Dinge mit einem gemeinsamen Nenner: Zucker. In den meisten Fällen handelt es sich hier um raffinierten Zucker. In der heutigen Folge klären wir, warum raffinierter Zucker so schlecht für uns ist, wie wir diesen vermeiden können und trotzdem in den Genuss von gesüßten Speisen kommen. Die zwei Zauberworte: Gesunde Zucker. Ja, die gibt es tatsächlich! Hört rein und erfahrt praktische Anwendungsbeispiele für die gesunden Zucker-Alternativen!

 We continue our deep dive into alpha-gal red meat allergy today by taking a closer look at Galactose-alpha-1,3-galactose, the carbohydrate at the center of this issue, and the ticks that carry it. To help us unpack such a complicated situation, we have two special guests, Dr. Paulina Maldonado-Ruiz and Dr. Yoonseong Park, both currently at Kansas State University. Join us to learn more about the origins of alpha-gal red meat allergy, the research into how ticks carry it, and what the future may hold for this allergy. Alpha-gal Show NotesTo find more about the research covered in today's show please consult our guest's websites-Dr. Maldonado-RuizDr. ParkQuestions? Comments? Follow the show on Twitter @Arthro_PodshowFollow the hosts on Twitter @bugmanjon, @JodyBugsmeUNL, and @MSkvarla36Get the show through Apple Podcast, Spotify, or your favorite podcatching app!If you can spare a moment, we appreciate when you subscribe to the show on those apps or when you take time to leave a review!Subscribe to our feed on Feedburner!  

Link to bioRxiv paper: http://biorxiv.org/cgi/content/short/2023.07.27.550831v1?rss=1 Authors: Homolak, J., Varvaras, K., Sciacca, V., Perhoc, A. B., Virag, D., Knezovic, A., Barilar, J. O., Salkovic-Petrisic, M. Abstract: Introduction: Recent evidence suggests that the gut plays a vital role in the development and progression of Alzheimer's disease (AD) by triggering systemic inflammation and oxidative stress. The well-established rat model of AD, induced by intracerebroventricular administration of streptozotocin (STZ-icv), provides valuable insights into the GI implications of neurodegeneration. Notably, this model leads to pathophysiological changes in the gut, including redox dyshomeostasis, resulting from central neuropathology. Our study aimed to investigate the mechanisms underlying gut redox dyshomeostasis and assess the effects of D-galactose, which is known to benefit gut redox homeostasis and alleviate cognitive deficits in this model. Materials and Methods: Duodenal rings isolated from STZ-icv animals and control groups were subjected to a prooxidative environment using AAPH or H2O2 with or without D-galactose in oxygenated Krebs buffer ex vivo. Redox homeostasis was analyzed through protein microarrays and functional biochemical assays, alongside cell survival assessment. Structural equation modeling, univariate, and multivariate models were employed to evaluate the differential response of STZ-icv and control samples to the controlled prooxidative challenge. Results: STZ-icv samples showed suppressed expression of catalase and glutathione peroxidase 4 (GPX4) and increased baseline activity of enzymes involved in H2O2 and superoxide homeostasis. The altered redox homeostasis status was associated with an inability to respond to oxidative challenges and D-galactose. Conversely, the presence of D-galactose increased antioxidant capacity, enhanced catalase and peroxidase activity, and upregulated superoxide dismutases in the control samples. Conclusion: STZ-icv-induced gut dysfunction is characterized by a diminished ability of the redox regulatory system to maintain long-term protection through the transcription of antioxidant response genes, as well as compromised activation of enzymes responsible for immediate antioxidant defense. D-galactose can exert beneficial effects on gut redox homeostasis under physiological conditions. Copy rights belong to original authors. Visit the link for more info Podcast created by Paper Player, LLC

Mit diesen Strategien wirst du viel leichter auf Zucker verzichten können   In der letzten Episode, Folge 205, habe ich über Hunger gesprochen, und dass er physisch oder psychisch sein kann. Falls du die Folge noch nicht gehört hast, empfehle ich dir, sie dir noch anzuhören, du findest sie unter www.arktisbiopharma.ch/205 Unter anderem habe ich in der Folge auch erklärt, warum zu viele sogenannte schnelle Kohlenhydrate dazu führen, dass sich der Hunger dann auch wieder schneller einstellt. Nach Ausstrahlung der Folge, habe ich mir überlegt, dass ich noch einiges dazu erzählen könnte, wie du das denn konkret machst mit dem “weniger-Zucker-essen”. Es geht heute unter anderem um folgende Punkte: Das Frühstück setzt den Ton für den Tag Konkrete Frühstücksideen, die dich länger satt machen Übung: Das Frühstücksexperiment Galactose als Hilfsmittel, um Süsses zu essen, ohne den Insulinspiegel in die Höhe schnellen zu lassen Bittertropfen: meine Geheimwaffe für unterwegs Vitamin D hebt die Laune und ist nebenbei auch wichtig fürs Abnehmen Der Benefit vom Zuckerverzicht, neben der Reduktion von Heisshungergefühlen, ist übrigens der positive Effekt auf deine Darmflora und den pH-Wert im Darm. Grundsätzlich gilt jedoch: Es kann etwas Zeit und Disziplin erfordern, um den Hunger auf Süsses zu reduzieren. Sei geduldig mit dir selbst und experimentiere, um herauszufinden, welche Strategien am besten für dich funktionieren. Folgenotizen zu dieser Episode: https://www.arktisbiopharma.ch/206   LINKS Galactose: https://shop.arktisbiopharma.ch/d-galactose-galactose-150g/120220 Bitter: https://shop.arktisbiopharma.ch/bittertropfen-bitter-elixier/200298  Vitamin D https://shop.arktisbiopharma.ch/vita-d3-liquid-vitamin-d3-2000-i.e./200227  https://shop.arktisbiopharma.ch/vita-d3k2/200314  Podcastfolge: Strategien gegen den Hunger https://www.arktisbiopharma.ch/strategien-gegen-den-hunger-dg205/  10 Ideen für Zuckerfreies Frühstück https://www.arktisbiopharma.ch/zuckerfreies-fruehstueck/  Gesunde Frühstücksrezepte https://www.arktisbiopharma.ch/category/gesundes-fruehstueck-rezepte/   Als Podcasthörer:in bekommst du von uns einen Rabatt auf unsere Produkte. Und zwar 15% Rabatt auf deinen ersten Einkauf (1 Mal anwendbar, nur auf nicht bereits rabattierte Produkte) Gib hierfür den Gutscheincode podcast15 ein, bevor du deine Bestellung abschliesst. https://www.arktisbiopharma.ch/shop

Dr Silvia Radenkovic, Professor Eva Morava and Professor Kent Lai join the podcast to discuss recent insights that may enable prognostication in PGM1-CDG, and a promising gene therapy study that could address the cardiomyopathy that remains untreated by Galactose therapy. The role of PGM1 isoform 2 in PGM1-CDG: One step closer to genotype–phenotype correlation? Silvia Radenkovic, et al https://doi.org/10.1002/jimd.12601 Interested listeners may want to read gene therapy paper discussed herein: https://doi.org/10.1016/j.trsl.2023.01.004

In this episode, we review the high-yield topic of Galactose Metabolism⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠from the Biochemistry section. Follow ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Medbullets⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ on social media: Facebook: www.facebook.com/medbullets Instagram: www.instagram.com/medbulletsofficial Twitter: www.twitter.com/medbullets --- Send in a voice message: https://podcasters.spotify.com/pod/show/medbulletsstep1/message

In this episode, we review the high-yield topic of Galactose Metabolism from the Biochemistry section. Follow Medbullets on social media: Facebook: www.facebook.com/medbullets Instagram: www.instagram.com/medbulletsofficial Twitter: www.twitter.com/medbullets --- Send in a voice message: https://anchor.fm/medbulletsstep1/message

Glucose im Swinger-Club - Im Alltag des Kohlenhydratstoffwechsel brauchen manche immer mal wieder etwas Ablenkung. Deswegen haben wir in dieser Folge ein paar andere Stoffwechselwege und den Abbau ganz anderer Zucker für euch! Neben der Regulation eben dieser Mechanismen erwarten euch auch spannende Pathologie! Hört rein! (01:35) - Glykogensynthese (11:26) - Glykogenabbau (15:40) - Glykogenstoffwechsel (22:04) - Fructose-, Lactose-, Galactose-Stoffwechsel Alle Angaben ohne Gewähr.

Am 1. Oktober ist Tag des Kaffees. Andreas Breitfeld mit dem ultimativen Kaffee-Know how: Wann trinkst du ihn und wann nicht? Wie bereitet ihn ein Biohacker zu? Und was ist überhaupt das Allerwichtigste? Unmittelbarer Anlass dieser Folge ist der „Tag des Kaffees“ am 1. Oktober. Für das Schlaftracking empfiehlt Andreas den Nambaya Chip des Dr. Lutz Graumann (Infos hier: https://sportmedizin-rosenheim.de) oder den Klassiker unter den Biohacking-Schlaftrackern, den Oura Ring: https://ouraring.com. Andreas war sich live im Podcast nicht ganz sicher, ob REM- oder Tiefschlaf durch späten Kaffeegenuss gestört wird. Seine Unsicherheit war berechtigt, denn tatsächlich gibt es unterschiedliche Studien mit unterschiedlichen Ergebnissen. Fest steht: Besser wird der Schlaf nicht, weder REM- noch Tief-, wenn man zu spät noch Kaffee trinkt. Das erwähnte GABA, das beim Ein-, vor allem aber später auch beim Durchschlafen helfen kann, bekommt man zum Beispiel hier:https://www.nutrio-shop.com/Aminosaeuren/GABA-Pulver-170-g::1768:23.htmlWas die Einnahme betrifft: zu Beginn 200 mg bis 1 g, nicht öfter als 3-4 mal pro Woche! Eine Löffelspitze Theanin in den Kaffee nimmt dem Koffein die Spitzen, Theanin gibt es zum Beispiel hier:https://www.bulk.com/at/l-theanine-at.htmlAuf Bestsellerautor Michael Pollan, der im Podcast wegen seiner unerfreulichen Erfahrungen mit Kaffee-Entzug erwähnt wurde, werden wir in einer späteren Folge noch einzugehen haben. (Stichwort: Microdosing). Infos und Bücherliste: https://michaelpollan.comAndreas und Stefan sind Anhänger von Afro Coffee. Das ist Premiumkaffee aus dem äthiopischen Hochland, bio, Fairtrade (und zwar alle Produkte, nicht nur ausgewählte), also alles so, wie es sein soll.https://www.afrocoffee.comDie Folge der „Biohacking-Praxis“, in der Andreas und Stefan über den Butter-MCT-Öl-Kaffee aka Bulletproof-Coffee gesprochen haben: https://www.redbull.com/de-de/theredbulletin/podcast-episodes/bulletproof-coffee-der-biohacker-wunderdrinkEine wunderbare Art, Kaffee und allerlei anderes gesundheitsbewusst zu süßen, ist die Aminosäure Glycin. Man kriegt sie zum Beispiel hier:https://edubily.de/products/glycin-pulveroder hier:https://www.bulk.com/at/glyzin-aut.htmlDie sogenannten „Funktionszucker“ sind ein relativ neues, sehr spannendes Thema, insbesondere Galactose und Tacatose. Dr. Johannes Coy hat ein spannendes Buch dazu verfasst, „Fit mit Zucker“:https://www.gesundheitsmanufaktur.de/graefe-und-unzer-verlag/fit-mit-zucker-von-dr.-johannes-f.-coyDas österreichische Keto-Superhirn Julia Tulipan hält auch Erythrit für eine ordnungsgemäße Form des Süßens und hat dazu einen Fachbeitrag verfasst:https://juliatulipan.com/erythrit/ Julia Tulipan und ihr Mann Leo betreiben gemeinsam die Marke „Tulipans“ mit alltagstauglichen Keto-Produkten wie zum Beispiel diesem C8-Öl:https://shop.tulipans.com/kaffee/mct-oel-c8-c10-glasflasche_1137_1736 Qualia Mind, das erwähnte US-Nootropic, gibt es zum Beispiel hier:https://neurohacker.com/shop/qualia-mindDer erwähnte Bernd Stößlein und der erwähnte Kaffee-Einlauf finden hier zusammen:https://www.bernd-stoesslein.de/tag/kaffee-einlauf/ Andreas Breitfelds Website: https://breitfeld-biohacking.com Das ausführliche Porträt über Andreas Breitfeld in The Red Bulletin (Autor, übrigens: Stefan Wagner): https://www.redbull.com/at-de/theredbulletin/biohacking-andreas-breitfeld Das Biohacking-Special, das Andreas Breitfeld und Stefan Wagner gemeinsam für The Red Bulletin Innovator produziert haben: https://issuu.com/redbulletin.com/docs/0221_trbi_at_lowres Stefan Wagners Biohacking-Kolumne im „carpe diem“: https://www.carpediem.life/wagner

Welcome to PICU Doc On Call, A Podcast Dedicated to Current and Aspiring Intensivists. I'm Pradip Kamat coming to you from Children's Healthcare of Atlanta/Emory University School of Medicine and I'm Rahul Damania from Cleveland Clinic Children's Hospital and we are two Pediatric ICU physicians passionate about all things MED-ED in the PICU. PICU Doc on Call focuses on interesting PICU cases & management in the acute care pediatric setting so let's get into our episode: Welcome to our Episode of a 4-day-old with jaundice and vomiting. Here's the case presented by Rahul: A full-term 4-day-old boy presents to the ED after recently being discharged from the newborn nursery. Per mom, the patient "look yellow" and was having difficulty with feeding. The mother states that the patient would be increasingly sleepy, and will only latch to the breast for five minutes. The patient has been having decreased wet diapers, and the stool is loose and non-bloody. Mother was concerned today as the child continue to look yellow, especially in the eyes, had four episodes of vomiting, and overall was acting lethargic. The patient presented to the emergency room afebrile, tachypneic, and tachycardic. The patient was noted to have initial serum glucose of 70. As the patient was increasingly dehydrated, laboratory testing was difficult to obtain. The infant was fussy for the caregivers. The patient was resuscitated with 2 x 10 per kilo boluses and responded well. Point of care ultrasound noted normal four-chamber cardiac anatomy and squeeze. Given the instability of the patient, a RAM cannula was initiated, and the patient presented to the PICU. To summarize key elements from this case, this 4-day-old infant has: an acute presentation of jaundice and poor feeding Prominent GI symptoms and dehydration A sepsis-like presentation with hemodynamic instability responsive to fluids All of which brings up a concern for inborn error of metabolism, likely galactosemia. This episode will be organized… Clinical Presentation Laboratory Findings & Biochemistry Management of Galactosemia Rahul, let's start with a short multiple choice question: Of the following biochemical enzymes, which of the following is deficient in classic galactosemia? A. UDP Glucoronyl Transferase B. Aldolase B C. Galactose 1 Uridyl Transferase D. Galactokinase The correct answer is C. Galactose 1 Uridyl Transferase aka GALT. Classic galactosemia is caused by a complete deficiency of galactose-1-phosphate uridyl transferase (GALT). We should contrast this with galactokinase deficiency. These two present quite differently — GALT deficiency presents like our patient with jaundice, vomiting, hepatomegaly, renal dysfunction, and sepsis. Galactokinase deficiency has less of systemic symptoms and these patients similar to GALT deficiency have cataracts that are usually bilateral and resolved with dietary therapy. To go through our other answer choices, remember that Aldolase B is the rate-limiting enzyme in fructose metabolism, thus a deficiency in this enzyme would cause hereditary fructose intolerance. With this lead in question, let's pivot into the biochemistry of galactose and review key lab findings in our patient with galactosemia. Rahul, can you give us a quick summary of how galactose is metabolized in our body? Galactose is a sugar found primarily in human milk and milk products as part of the disaccharide lactose. Lactose is hydrolyzed to glucose and galactose by the intestinal enzyme lactase. The galactose then is converted to glucose for use as an energy source, however it needs a series of reactions: Galactokinase → which catalyzes the rxn galactose to galactose 1 PO4 Our rate limiting enzyme Galactose-1-phosphate uridyl transferase (GALT). GALT helps place a sugar moiety on galactose 1 PO4 to turn it into glucose 1 Phos which can then be utilized in glycolysis or glycogenesis. A complete deficiency in GALT is known as classic...

Süssstoffe, wie sie zum Beispiel in Light oder Zero Getränken vorkommen, aber auch in Bonbons, Kaugummis, Eiweissshakes und Light Joghurts klingen harmlos und für viele klingen sie sogar gesund. Neuerdings sehe ich im Supermarkt und höre es sogar von Eltern immer öfters, dass auch Kinder schon Light und Zero Getränke trinken, was ich absolut nicht verstehen und nachvollziehen kann. In dieser Podcastfolge teile ich hierzu folgende Punkte Auswirkungen von Süssstoffen auf Hunger und Insulin Warum es wichtig ist, vom Süsshunger wegzukommen Was Studien zu der Auswirkung von Süssstoffen auf den Darm herausgefunden haben Warum ich dir empfehle, künftig auf Süssstoffe zu verzichten Weshalb Galaktose eine gute Alternative für dich sein könnte Wo du weitere Ressourcen findest, wie du vom ständigen Süsshunger wegkommen kannst Was ich in dieser Podcastfolge vergessen habe zu erwähnen: auch Bitterstoffe sind ein tolles Mittel, um vom Heisshunger auf Süsses wegzukommen! https://www.arktisbiopharma.ch/shop/magen-darm/bittertropfen-bitter-elixier/  Erst ganz kürzlich hatte ich hierzu auch eine tollle Podcastfolge mit Michael Greiff aufgenommen: https://www.arktisbiopharma.ch/die-kraft-der-bitterstoffe-interview-mit-michael-greiff-dg156/   Die Shownotes zu dieser Folge findest du unter: https://www.arktisbiopharma.ch/161   Links aus dieser Folge: Galaktose als Alternative zum Süssen: https://www.arktisbiopharma.ch/shop/magen-darm/galactose-pulver-d-galactose/  Blogartikel Auf Zucker verzichten – Fünf Tipps, wie du es schaffen kannst: https://www.arktisbiopharma.ch/auf-zucker-verzichten-tipps/  Darmglück Podcast Episode 30 Wie du vom Süsshunger wegkommen kannst, um weniger Zucker zu essen: https://www.arktisbiopharma.ch/dg030-wie-du-vom-suesshunger-wegkommen-kannst-um-weniger-zucker-zu-essen/ Fokus Artikel über Süssstoffe und Darm: https://www.focus.de/gesundheit/ernaehrung/news/studie-entlarvt-die-light-luege-suessstoff-produkte-zerstoeren-ihren-darm_id_97156622.html?drucken=1 Studie Artificial Sweeteners Negatively Regulate Pathogenic Characteristics of Two Model Gut Bacteria, E. coli and E. faecalis: https://www.mdpi.com/1422-0067/22/10/5228/htm  Übersetzungstool Deepl: https://www.deepl.com/translator   Als Podcasthörer:in bekommst du von uns einen Rabatt auf unsere Produkte. Und zwar 15% Rabatt auf deinen ersten Einkauf (1 Mal anwendbar, nur auf nicht bereits rabattierte Produkte Gib hierfür den Gutscheincode podcast15 ein, bevor du deine Bestellung abschliesst. https://www.arktisbiopharma.ch/shop https://www.arktisbiopharma.de/online-shop

Dr Sema Kalkan Uçar discusses her observations around two siblings with galactose mutarotase deficiency. Available open access at the link below. Two siblings with galactose mutarotase deficiency: Clinical differences Havva Yazici, et al https://doi.org/10.1002/jmd2.12263

Learn how earworms could be helping your memory; how auroras are created; and what your cat should drink instead of milk. Maybe that song stuck in your head is helping your long-term memory by Cameron Duke Karen Michele Nikos-Rose. (2021, June 15). That Song Is Stuck in Your Head, but It's Helping You to Remember. UC Davis. https://www.ucdavis.edu/news/song-stuck-in-head-helps-remember  Kubit, B. M., & Janata, P. (2021). Spontaneous mental replay of music improves memory for incidentally associated event knowledge. Journal of Experimental Psychology: General. https://doi.org/10.1037/xge0001050  We have the first experimental evidence for how auroras are created by Briana Brownell Physicists report definitive evidence how auroras are created. (2021). EurekAlert! https://www.eurekalert.org/pub_releases/2021-06/uoi-prd060321.php  ‌Auroral Electron Acceleration. (2021). Uiowa.edu. https://homepage.physics.uiowa.edu/~ghowes/research/aurora.html  Schroeder, J. W. R., Howes, G. G., Kletzing, C. A., Skiff, F., Carter, T. A., Vincena, S., & Dorfman, S. (2021). Laboratory measurements of the physics of auroral electron acceleration by Alfvén waves. Nature communications, 12(1), 1-9. https://www.nature.com/articles/s41467-021-23377-5.epdf A Feline Myth Debunked: Don't Give Your Cat Milk by Anna Todd Fries, W. C. (2009, July 17). Cats and Dairy: Get the Facts. WebMD; WebMD. https://pets.webmd.com/cats/guide/cats-and-dairy-get-the-facts#1  Bradshaw, J. (2019, May 20). Why can't cats drink milk? Plus 6 other feline myths. BBC Science Focus Magazine; BBC Science Focus Magazine. https://www.sciencefocus.com/nature/why-cant-cats-drink-milk-plus-6-other-feline-myths/  Causes and diagnosis of lactose intolerance. (2018, November 29). Nih.gov; Institute for Quality and Efficiency in Health Care (IQWiG). https://www.ncbi.nlm.nih.gov/books/NBK310263/  Follow Curiosity Daily on your favorite podcast app to learn something new every day withCody Gough andAshley Hamer. Still curious? Get exclusive science shows, nature documentaries, and more real-life entertainment on discovery+! Go to https://discoveryplus.com/curiosity to start your 7-day free trial. discovery+ is currently only available for US subscribers. See omnystudio.com/listener for privacy information.

Hello hello, welcome back to Barefaced! We are going back to beauty school today and talking all about the alphabet of exfoliating acids - AHAs, BHAs, and PHAs. These three are chemical exfoliants used in many masks, serums, cleansers, toners, and more. In this episode we get into what each acid category does to the skin, what the exfoliants are within each category, how to safely use these acids in your routine, and talk about products we love that incorporate these ingredients. We've listed below some helpful terms you can reference during and after the episode. We loved making this episode and hope you enjoy and find it useful! Are there any ingredients you would like us to break down? DM us or send us an email! Instagram: https://www.instagram.com/barefaced.podcast/ Email: barefaced.podcast@gmail.com Facebook: https://www.facebook.com/BarefacedPodcast/ AHAs (Alpha Hydroxy Acids): exfoliating acids that work on the outermost level of the skin to brighten and smooth skin, treat uneven skin tone, plump skin, and reduce the appearance of fine lines and wrinkles. AHAs include Malic Acid, Glycolic Acid, Lactic Acid, Mandelic Acid, and Tartaric Acid. BHAs (Beta Hydroxy Acids): exfoliating acids that work deeper in the skin to clear pores, remove buildup, and treat acne. BHAs include Salicylic Acid, Beta Hydroxybutanoic Acid, Tropic Acid, and Trethocanic Acid. PHAs (Polyhydroxy Acids): the "second generation AHAs," these are more gentle exfoliating acids so they're ideal for sensitive skin. They help even out skin texture and tone, moisturize skin, and have anti-inflammatory and antioxidant benefits. PHAs include Gluconolactone, Galactose, and Lactobionic Acid.

Thorsten Taenzer ist Begründer des Gesunderhaltungsprinzips, osteopathischer Therapeuth, Physiotherapeut und Sportgesundheitsspezialist. Thorsten war lange Zeit aktiver Eishockeyspieler, ist gefragter Redner bei ausgewählten Veranstaltungen, Tagungen und Kongressen. Er praktiziert in Köln. Zu den Referenzen von Thorsten Taenzer gehören Fußball-, Basketball- und Eishockey-Bundesligaspieler, die er berät und an deren sportlichem Erfolg er sicherlich einige Prozent Anteil hat. Thorsten gibt uns spannende Einblicke zum Thema D (+) Galactose inklusive der praktischen Umsetzung für Euch.

“Sugars” include all monosaccharides and disaccharides found in food, except for polyalcohols. These sugars include:. Sugar (semi white, white, refined white, extra white, liquid, invert liquid), Sucrose, Dextrose, Glucose syrup and anhydrous glucose syrup, Invert sugar syrup, Fructose, glucose and fructose syrup, fructose and glucose syrup, Syrup corn, High fructose corn syrup, Glucose, Lactose, Galactose […] onnetweb | Posted on August 12, 2020 https://ebooks.onnetweb.com/practical-ebooks/2020/08/12/what-do-we-understand-by-sugars/

Link to bioRxiv paper: http://biorxiv.org/cgi/content/short/2020.07.22.216101v1?rss=1 Authors: Haase, M. A. B., Kominek, J., Opulente, D., Shen, X.-X., LaBella, A., Zhou, X., DeVirgilio, J., Hulfachor, A., Kurtzman, C., Rokas, A., Hittinger, C. T. Abstract: Dollo's law posits that evolutionary losses are irreversible, thereby narrowing the potential paths of evolutionary change. While phenotypic reversals to ancestral states have been observed, little is known about their underlying genetic causes. The genomes of budding yeasts have been shaped by extensive reductive evolution, such as reduced genome sizes and the losses of metabolic capabilities. However, the extent and mechanisms of trait reacquisition after gene loss in yeasts have not been thoroughly studied. Here, through phylogenomic analyses, we reconstructed the evolutionary history of the yeast galactose utilization pathway and observed widespread and repeated losses of the ability to utilize galactose, which occurred concurrently with the losses of GALactose (GAL) utilization genes. Unexpectedly, we detected three galactose-utilizing lineages that were deeply embedded within clades that underwent ancient losses of galactose utilization. We show that at least two, and possibly three, lineages reacquired the GAL pathway via yeast-to-yeast horizontal gene transfer. Our results show how trait reacquisition can occur tens of millions of years after an initial loss via horizontal gene transfer from distant relatives. These findings demonstrate that the losses of complex traits and even whole pathways are not always evolutionary dead-ends, highlighting how reversals to ancestral states can occur. Copy rights belong to original authors. Visit the link for more info

Functional Naturopath Dan Sipple is back on the show with Mason today to discuss the intricaces of gut health. The pair explore the methods you can use to optimise your health and build a rocking microbiome.  "You're the custodian of your microbiome. Look after it, learn how to nurture it, learn what affects it.. You want to pass that on to your kiddies. So do right by it and live long and prosper." Dan Sipple (inspired by Dr. Jason Hawrelak) Mason and Dan discuss: The origins of your personal gut bacteria and the critical life stages in which your microbiome is influenced. Gut health and pregnancy preparation. What to look out for when purchasing a probiotic supplement. Preboitics and botanical dietary variation as long term strategies for sustainable microbiome health. The lifestyle factors that damage health. The danger of restrictive diets, particularly those deficient in dietary fibre. The types of prebiotic fibre and what foods contain them (see resource section below for specifics) The benefits of short chain fatty acids (SCFA's) such as butyrate. The pros and cons of fermented foods. Soluble and insoluble fibre. How to create a gut friendly plate. Colonics and enemas. The various microbiomes within the body as a whole e.g. the scalp, the mouth, skin etc. Essential oils and the disastrous antimicrobial action they can have on the microbiome.   Who is Dan Sipple? Dan is a also known as The Functional Naturopath who uses cutting-edge evidence-based medicine. Experienced in modalities such as herbal nutritional medicine, with a strong focus on environmental health and longevity, Dan has a wealth of knowledge in root-dysfunction health.    Resources: Dan Website Dan Instagram   Gut Health Podcast 1 Gut Health Podcast 2 Candida And Medicinal Mushrooms Podcast  Vaginal Steaming Podcast Microbia Lab Testing Missing Microbes Book Prebiotic Foods: Inulin/Fructooligosaccharides (FOS) – asparagus, dandelion, onion, garlic, leek , chicory, burdock, artichoke. Galactooligosaccharides (GOS) – legumes, beans, beets, lentils, etc. Pectin - apples, bananas, potatoes, berries. Resistant Starch - green bananas, cooked cooled potatoes, plantains, sorghum, sweet potatoes.  Polyphenols - the skins of dark fruits/veg best e.g. pomegranate, blackberries etc. Partially Hydrolyzed Guar Gum (PHGG). Polysaccharides/beta glucans - medicinal mushrooms, oats etc Strain Specific Probiotics - What Strain For What Condition:   Leaky Gut/Strengthing The Ingregrity Of Gut Lining Saccharomyces boularrdii Lactobacillus rhamnonsus GG Lactobacillus reuteri DSM 1224 Bifidobacterium longum BB536   Establishing A Healthy Microbiome - Mums and Bubs Lactobacillus rhamnosus GG Bifidobacterium breve M-16v Bifidobacterium longum BB536 Bifidobacterium animalis BB-12 Maintaining General Gut Health - Kids and Adults L.rhamnosus LGG Lactobacillus acidophilus NCFM Bifidobacterium lactis Bi-07 Lactobacillus rhamnosus HN001 Bifidobacterium animalis ssp. lactis HN019 Rebuilding Microbiome Post Antibiotics Bifidobacterium animalis ssp. lactis BB-12 Lactobacillus rhamnosus GG Saccharomyces cerevisiae (boulardii) (SB) Allergies / Autoimmunity Lactobacillus rhamnosus GG Lactobacillus paracasei LP33 Poor Immunity / Recurrent infections Lactobacillus rhamnosus GG Lactobacillus acidophilus NCFM Bifidobacterium lactis Bi-07 Lactobacillus plantarum HEAL9 Lactobacillus paracasei 8700:2 Lactobacillus fermentum CECT5716 Lactobacillus reuteri DSM 17938 IBS Lactobacillus plantarum 299V   Candida / Dysbiosis Saccharomyces cerevisiae (boulardii) (SB) Bifidobacterium lactis Bi-07   Metabolic health/Weight Loss Bifidobacterium animalis spp. lactis B420 Bifidobacterium animalis ssp. lactis HN019   Q: How Can I Support The SuperFeast Podcast?   A: Tell all your friends and family and share online! We’d also love it if you could subscribe and review this podcast on iTunes. Or  check us out on Stitcher :)! Plus  we're on Spotify!   Check Out The Transcript Here:   Mason:   (00:01) Hey everybody, welcoming SuperFeast podcast, favourite special friend Dan Sipple. Hey man.   Dan Sipple:   (00:09) Hi buddy. How you doing?   Mason:  (00:10) Yeah, really good. Really stoked to be having this conversation with you. It's been a little bit since we've had a podcast. You guys are cooking a baby? You know that happend since...   Dan Sipple:  (00:20) It's been a while.   Mason:  (00:21) Since our last chat. Yeah, that makes it a long while. Maybe we didn't realise you're in the early stages of baking.   Dan Sipple:  (00:27) Yeah baking again. It's good. It's nice and timely but with a good microbiome rehash because it's all so fresh in the mind.   Mason:  (00:36) Yeah. Sweet. So guys, we get a lot of people asking around gut health and Dan and I did a two part like a mega dive into gut health. We'll put the links to that in the show notes. We also did a real good conversation with Sage around candida and fungal infection, which crossed over a lot with a lot of big gut information and seemed like the missing piece was coming out of the FAQ we get around.   Mason:  (01:07) Which probiotic should I be taking? Should I be doing sauerkrauts and fermented foods? What's the best diet to support a microbiome, so on and so forth. And Dan and I got jamming about it a little bit when we realised we had a pretty mega podcasts that we could probably hash out. And so that's what we want to talk about.   Mason:  (01:23) We want to dance around the microbiome, the clinical setting of getting your gut health back into balance. What does that look like? And then what does that look like after the clinical setting, clinical probiotics perhaps. Diets and extreme diets and how they cross over into being for and against a long term strong microbiome, and when it's time to cruise over into more of a lifestyle diet, that's generally going to support many areas of the body, like our cellular metabolism and various organs.   Mason:  (01:58) But as well as that a microbiome and see some of the pitfalls that can come about when we over identify and go a little bit too long in a diet that's a little bit extreme. So yeah, I'm really looking forward to it because it's brought it up for me as well. Just like, all right, what's my long, because I think I'm doing really well in myself to not be overly identified with a dietary system. It's taken a lot for me over the years and just really just setting in, nestling into the home and the home cooking vibe and just making sure I've got all my little principles and while maintaining my particular healthy foods that I like, romance in the kitchen, creating a diet, which I think is going to be sustainable over decades and decades, but what are those little principles and distinctions to ensure that I'm really rocking my microbiome as I go along. But it doesn't need to be an extremism in doing one thing or another. So, yeah, any thoughts for you going into this podcast in the beginning before we dive into the first topic?   Dan Sipple:  (03:09) I think it'd just be a good opportunity, like you say, just to really look at it over the course of a lifestyle as we spoke about designing a lifestyle that supports a healthy microbiome from basically mum's gut health from our infancy as kids and then right through the teenage years and early adulthood and into the older years and having a longevity plan because there's definitely challenging time periods I feel like throughout the course of a human's life where for instance, like mode of birth, that's one of the biggest ones, whether the baby is a C-section or a natural birth.   Dan Sipple:  (03:51) And then as the immune system is developing in childhood, all that exposure to different microbes and lots of chance to pick up different bugs and whatnot. So, the chances of going on things as a child like antibiotics from say two years of age to eight years of age is another critical point. And then I feel like again, in the teenage years when people tend to throw caution to the wind and really tests their microbiome. Test their gut barrier function. The insults that get thrown at it, that's another critical time point that I guess as a clinician you see those patterns emerge quite often in people's stories. It's like you'd be doing a case history with someone. First question I usually lead with and all my patients will know this is birth mode.   Dan Sipple:  (04:40) How are we birthed? Was it a C-section, was it natural? What was mum's health like? Does mum have gut issues, et cetera. And the reason we ask around that is because every human's microbiome on the planet is their mum's. That's how it gets passed down. And essentially if you're vaginally birth, then you're seeded through that process. That's where your microbiome in your gut is seeded for life. So that's very, very critical. Hence why with birth modes that differ to that. So C-section for example, which is medically necessary in a lot of cases, don't get me wrong, but that can be a very initiating disturbance to long term gut issues or long term risk in terms of inflammatory conditions.   Dan Sipple:  (05:28) So in a nutshell, vaginal birth, lower risk of inflammatory conditions, gut conditions, skin conditions, et cetera, C-section higher risk. And then that flows over to whether you're bottle fed or breastfed. Same deal.   Dan Sipple:  (05:45) So yeah, going back to what I was saying, the infancy period, the teenage period. I feel like once you're in adulthood and life slows down a little bit, that's probably less... There's always going to be exceptions to the rule but there's probably less risk factors there. But it's generally speaking, anytime there's those big quantum leaps in development I reckon, you might want to be mindful.   Mason:  (06:09) They create little forks in the road and you can go down a particular trajectory with your health, and as you said, teenage years, it's when you are there to test yourself. You've got a lot of Jing and Kidney Essence in the system. But sometimes we don't have a conversation in our culture about just how far past the barrier we go a lot of the time. And respecting that you really... It's not a moral conversation. I don't have to feel bad and we can always do what we can to get back into balance. But it's very hard to heal something when we've gone into a real extreme. We've really tested ourselves too far and we've literally gone down a trajectory with our health from say that a critical period when we're teenagers. We've set ourselves down a path because we've tested too far.   Mason:  (06:54) The barrier in the gut's been, we've smashed through it, right? And therefore we are leaving ourselves susceptible to lowering the good bacteria and basically heading down an inflammatory. Just an Inferno. You just can't stop it. And it takes a lot to cool it at that point. So, all right, sweet.   Mason:  (07:16) So I like the fact that we've started off with that pregnancy preparation. So, although we start there and of course it's going to be the best to make sure that guts absolutely rocking in that preparation period, that everything that we're going to be talking about in this podcast is getting a little bit contributing to that conversation. What to do if you're preparing to get pregnant. And something we always say is regardless of your situation, you should be preparing to be as fertile as possible because that shows you've got fertile ground and you've got the JIng and the microbiome regardless of whether you're going to get pregnant.   Mason:  (07:52) So that's relevant for everyone. So that's going to come and then anything you want to say a little bit more about the birth mode and just the intricacies of a vaginal birth and how that can set you up for success bacterially?   Dan Sipple:  (08:04) Yeah, I think like you touched on preconception is a big one. So making sure mum's microbiome is as optimised as possible is always a great idea. And that concept is becoming really, really prominent and important. But like even 10 years ago, people just weren't necessarily having those conversations. But you talk to naturopaths that have been practising for 20 years and it's like they'll all tell you a lot of couples come in now for preconception. It's awesome.   Dan Sipple:  (08:36) I've got one couple down in Tilba. They're living off grid and doing so many good things to support the birth of the next baby. I remember a couple of weeks ago, I said, "How long have we got? Basically, when do you want to start trying?" And they were like, "Six months, nine months or something like that." I'm like, "Awesome. That's great. No pressure. We've got six months to do that." That's ample time versus when you see a patient who's had three or four miscarriages for example, and mum's 35 and she's under pressure.   Dan Sipple:  (09:10) So yeah, the longer the better. And that allows us to really, really look at the things that might be impacting that person's gut health. So for example, diet, environment, stress, medication, et cetera, et cetera. For the people that are interested, I always, as a clinician, love to see actually what bugs are in their gut and run a full microbiome assessment.   Mason:  (09:37) Who do you do that with these days?   Dan Sipple:  (09:40) I'm using microba which are an Australian based company up in Queensland and they're using technology called shotgun metagenomics, which is still DNA based assessments rather than culture.   Dan Sipple:  (09:53) We used to culture the stool years and years ago, but they worked out at some time point that you can only see about 30% of gut microbes using that culture. So the majority of even mainstream gastroenterologists are all in agreeance now that DNA testing is where it's at. That allows you to see, don't get me wrong, there's still bugs that come up that are unidentified, basically. We know they're there and we know what percentage of their in, but we just don't know what roles they play. But the science is catching up with them. So with this particular company, you'll get a section of the results say CAG 1456 or whatever it's like that means nothing. But if you check that in six months time, they'll probably know what that does. And I'll continually update the reports. That's really funky. It's cool.   Mason:  (10:38) Do you need to go through a clinician to get that test or is that available to the public as well?   Dan Sipple:  (10:43) Good question. I have a feeling it's available to all because I know that when you do order it and you log in to check your results, there's a general overview section, which is for the user. And then there's the practitioner section, which really dives deep into detail. So, yeah, I'm fairly certain that it's across the board for everyone.   Mason:  (11:03) Yeah sweet. So then getting to a vaginal birth, I feel like a lot of people are going to be, I've heard this. The mucosal lining through the whole vaginal canal is basically swabbing, seeding, all that bacterial complexity through the mouth, through the nose. Is there anything going on via, if there is a C- section, is there any recreating all of that? Is there-   Dan Sipple:  (11:35) Yeah.   Mason:  (11:35) ... enough going in through. There is? Through the vaginal canal? I mean of course it's all there?   Dan Sipple:  (11:40) Yeah, some still gets through. A small portion gets through. So, there is-   Mason:  (11:43) But I mean going and taking what's in the vaginal canal if possible. Even if there's a C-section and then running that along the orifices of the baby.   Dan Sipple:  (11:52) Ah, okay. Yeah, yeah, absolutely. And that's what I always recommend patients to try for. Get a good doula who can advocate. In mainstream hospital settings, it's still looked upon as a bit on the fringe and a bit odd by mainstream practitioners, but absolutely. The name of that actual, escapes me at this time point. But yeah, essentially by swabbing that area and then applying it to bub's skin and orifices and that sort of thing, you do mitigate a lot of that loss. So yeah, absolutely. I'd definitely recommend that.   Mason:  (12:32) This might be a bit fringe, this is just like an experimental kind of thing. What's the benefit of that when we get a little bit older as well?   Dan Sipple:  (12:42) Yeah, yeah. We don't know.   Mason:  (12:46) I guess that's what they say when all those, the sexologist blogs came out about it being really good for guys going down on girls and so on and so forth and really advocating for it it's like a really healthy treat.   Dan Sipple:  (13:01) Yeah. I have no doubt that it's going to increase diversity of bugs, which is always a good thing. Just want to make sure-   Mason:  (13:08) There's no dysbiosis in the first place.   Dan Sipple:  (13:09) Exactly.   Mason:  (13:11) Yeah, yeah. There's a good podcast there about vaginal steaming in that and we'll put that in the show notes as well. Not making any claims but always a fun little conversation there. So, moving on from birth mode, we get to breastfeeding. I feel like this is one, if you find a crone in the medical system that's saying that there's no difference between bottle feeding and breastfeeding, I feel like even a majority of the institution will disagree, which is a really nice thing to see. Institutionalised dieticians are probably still the fossils that aren't going to... So just in case you come across someone that's like, "Look, there's no difference." Good red flag.   Dan Sipple:  (13:57) Massive red flag.   Mason:  (13:58) Yeah, red flag should be like out with you. So I mean naturally, breast milk is just loaded, right? Just loaded with immunological factors and bacteria.   Dan Sipple:  (14:09) Oh, to the thousandth degree. You cannot match what that contains and the spectrum of what they call HMOs. Human Milk Oligosaccharides, prebiotics essentially. They are trying now of course to start trying to mimic and throw into formulas to add some prebiotic action in there. Which you know-   Mason:  (14:31) It's not a bad thing.   Dan Sipple:  (14:32) It's not a bad thing. Of course. That's right.   Mason:  (14:34) Because there's instances where we know it's not possible. Milk dries up, so on and so forth. You might as well make the best of an unfortunate situation.   Dan Sipple:  (14:45) Yeah, that's right.   Mason:  (14:46) Especially if there's no, is it wet nurse, especially if you can't get access to a wet nurse,, which is very difficult in this current setting.   Dan Sipple:  (14:55) Exactly. Exactly. And then of course there's things a mum can do dietarily to help influence the composition of the breastfeeding mum's that is to improve, flow and the composition of that breast milk such as pre and probiotics, which are beneficial particularly for babies that are young and they might have, say for example a baby that is birthed vaginally and is getting breastfed but for whatever reason picked up an infection and had to have antibiotics in the first week of life.   Dan Sipple:  (15:25) The good thing is that whilst you might not necessarily be able to get a capsule down that baby's throat, a mum can take a probiotic capsule or prebiotic capsule or powder or whatever and you'll get maternal transfer essentially through that milk.   Mason:  (15:40) We're going to go through and talk about all the different prebiotics and probiotics. Dietary and supplement based that you can be using if that's the question. Because it is always that question which probiotic do I take and which prebiotic do I take?   Mason:  (15:55) And I guess there's a sliding scale between all right, is there something clinically that we're actually trying to do to counter a dysbiosis or an infection? Or are we just trying to upkeep for general, the mum might be perfectly fine and just want to make sure that the breast milk is absolutely optimised. So we'll go down that wrung. And along that sliding scale and I guess in that instance it's going to fall more again into the diet, more of a general throw a wide net supplementation if they want to do it for pre and pros. So we'll just say anyone's listening in going, just tell me which one to take it if I'm in that situation. That's coming. So anything else you need to say on that?   Dan Sipple:  (16:35) I just wanted to add there to your point that yeah, I really want to just get the message across that probiotics are just probiotics and we'll talk about strain specificity and stuff like that. But I think it really pays to see a clinician that knows what they're doing with particular strains. And so for anyone who doesn't know what I'm talking about with the probiotic, you've got a genus a species and then a strain.   Dan Sipple:  (17:01) So take lactobacillus acidophilus for example. Lactobacillus is the genus, acidophilus is the species, and then what comes after that, which isn't always written on probiotic labels, actually carries all the weight. So that's your first red flag. If you're taking a probiotic or you're thinking about taking probiotics, you're looking at different products and whatnot, and then not mentioning that third component, you're just seeing the first two words essentially, that's a bit of a red flag because two strains within the same species can have completely different actions.   Dan Sipple:  (17:35) And a good example there is like E. coli. So Escherichia coli, Nissle 1917, the strain, great for colitis and a whole range of conditions. Escherichia coli in another strain can cause watery, bloody diarrhoea and make you really sick. So strain absolutely matters. I think there's a lot of companies out there that will probably skimp on that a little bit. And might be paying for inferior strains and then extrapolating research that's been done on good strains. And when you look at a label, unless the strain is written down there, you don't know what you're getting.   Mason:  (18:13) How's it going to be written? So is it going to be in a third in bracket, they're going to say what the actual strain is after the bacteria?   Dan Sipple:  (18:19) Exactly. Exactly. So a common one. Lactobacillus rhamnosus GG. So GG, that's the strain. That's the one with the research. If you pick up a product and it says Lactobacillus rhamnosus and nothing else after that, red flag. Yeah.   Mason:  (18:34) So in that instance you want to be able to talk to the... I'm sure maybe you can get a good health food store owner that's really onboard and has naturopathic skills or something like that or then if not, you can go to the actual company and start asking them what their actual strains are.   Dan Sipple:  (18:50) Yes, yes.   Mason:  (18:51) And is that the difference between you go for one that's actually super specific and you know for you particularly from all the research and just how you feel you want particular strains. Therefore you have a particular company that you don't like to buy your probiotic supplementation from because if you are not really... Look, I don't really mind, I just want lots of different strains in this. A bit more like a wild fermentation going on, where rather than just them buying a specific cheap strain of bacteria and putting that in versus them going, "Look, there's a huge variety of bacteria and strains that are going in." but I guess that's going to be then determined by what starter they are they're using in their fermentation process.   Mason:  (19:36) Is there validity of going, "Right. I don't want that specificity, but I want something that's a more of a wild ferment, but I want it supplemented I don't want to be having that in fermented foods as much. Can't rely on it."   Dan Sipple:  (19:50) Yeah, so if I'm honest, it is a little bit of a myth that taking a multi-strain probiotic is going to confer more health benefits. People seem to, I guess have a bit of a, what am I trying to say here? When someone looks at a strain that is just literally a unique strain in a probiotic, I think there's a potential for some people to think that that does very little when that couldn't be further from the truth. Sometimes literally just one strain can have extremely pivotal actions and benefits in the gut.   Dan Sipple:  (20:26) So more isn't always better. Having said that, you do want to make sure that if you are just doing one single strain that the number of colony forming units does meet the minimum requirement. But yeah, back to your point, I would get nervous of any company that isn't writing any of the strains down.   Dan Sipple:  (20:45) And then if you get in touch with and they're cagey about that information, that's another sure sign. And that happens all the time. Using a company like Metagenics, I use a few different companies and clinic here, but Metagenics are a good example of a company that do list the strain always and they've only got a handful of strains that they use probably around 10 or 12 at the most. And within that range they've got maybe eight or nine different types of probiotics. And so some contain two or three strains only, one of their multi strains is only five strains. And then they've got some just single rockstar strains with really good research. So yeah, more species, not necessarily better.   Mason:  (21:27) [crosstalk 00:21:28].   Dan Sipple:  (21:29) Yeah, go on, sorry.   Mason:  (21:31) I was going to say they're all refrigerated, are they?   Dan Sipple:  (21:35) Yeah, yeah. You can get shelf stable probiotics and again, you just want to make sure that the strains listed in that strain has good evidence, but there's no issue around if a probiotic is shelf stable, that it's any less beneficial.   Mason:  (21:53) Is Metagenics... They're available to the public. Right, I'm not crazy?   Dan Sipple:  (21:55) No, it is a practitioner only.   Mason:  (21:58) It is a practitioner only?   Dan Sipple:  (21:59) Yeah.   Mason:  (22:00) All right. It's really alluding me what those...   Mason:  (22:03) It's really eluding me that practitioner quality that I'm seeing when I go into the health food stores. I'll have to check it out because there's a few that I've had some good results with that have been available to the public. I'll have to check it out. And I'm sure everyone listening, I'm sure has gone about and they have their fav's, but it's a good little basis to make sure that they were actually able to get the species specific when we're looking at the [crosstalk 00:22:25]   Dan Sipple:  (22:25) Well that's it. And I should say too that there is definitely brands, over the counter brands, non practitioner brands that are very efficacious and that do list their strains down for sure. Yeah.   Mason:  (22:40) Are you taking one preventatively yourself?   Dan Sipple:  (22:45) Look, when everything is in good shape, I tend to just focus on prebiotics and dietary diversity. So I think that needs to be the core thing that people focus on always. So generally speaking, the more diversity in your diet of plant species, so aiming for 40 to 60 different plants species a week, exposes your microbiome to various different shapes and sizes of fibre, mucilage, pectin, polyphenols, et cetera, which then grows the diversity of our microbiome. So you want a very rich microbiome in terms of species diversity. That's correlated with better health outcomes versus, like we touched on earlier, starting life with the C-section. Unfortunately, you're going to start life with a very dwindled down, poor diversity of microbes, which can be improved, of course, but yeah. So as I say, the core thing I want people to focus on is getting everything from their diet because probiotics; although, they're great.   Dan Sipple:  (23:45) I use them every day in clinical practice. They don't permanently colonise. Still, a lot of people I find are under that kind of idea, I think from the blogosphere basically and yeah, it's a bit of a myth that one. Some of the probiotics do hang around longer than others, two to three weeks. And in others only three or four days. They will always confer a positive action when they go through, such as modulating the immune system, compete for space or out-compete pathobionts and other pathogens along the gut wall, down regulate inflammation, et cetera. So they'll always do those sorts of things, but they don't permanently colonise whereas if you use prebiotics that is fertiliser for your own probiotics. The ones you were born with. So the better long-term strategy I find is to grow them.   Mason:  (24:31) You're talking about a drifter or a bit of a nomad that's still good. It has great intentions. They're coming along. They're contributing a little bit, but they're not the ones that are actually going to consistently be coming back and being the custodian of the land, setting up a little bit of a civilization in [crosstalk 00:24:48] alignment with the rest of the body that's thinking it will be continuing to pour back resources into the environment and just set up shop.   Dan Sipple:  (24:56) Good analogy.   Mason:  (24:59) I did. I try. I'm feeling it. I need that. It feels nice for me going into that imagining of that reality helps me get out of my head a little bit with it and get into my Heart and that will leave my lower dantian to feel what's going on.   Mason:  (25:17) I feel that storytelling is always what's necessary for me to go from a short term outcomes mentality to really making sure that when I'm 80 and 90 years old that I've had a real serious trot building this. People talk about creating a legacy in business and yet that external projection, which is noble and good, but that external projection of wanting to create a legacy out here in the world. Often, you know that it's going to be unsustainable or an element of martyrdom if that takes away from your capacity to create a legacy through your microbiome internally.   Dan Sipple:  (25:59) Yeah.   Mason:  (25:59) Yeah. I've got a little skit that I'm brewing called Bacterial Master Chef and I'd always think about you really prepare and I don't know if we've talked about it before, that legacy that microbiome that you've developed such a supple, beautiful environment. Eventually, you're going to be passing that down through your kids and through your offspring as well.   Mason:  (26:26) Through the sperm health is going to be directly correlated. I assume through what's going on in the microbiome and then you've got a healthy microbiome and that's really creating this solid rooting within your own household. And then just via whether its physical transfer or whether it's just transfer of your habitual internal development of that beautiful complex ecosystem that's an old growth forest. Those habits that are leading to that are going to be passed down through your own personal culture to your kids, through your friends, everyone around you and far out. That's a legacy. And then I feel like you're also preparing yourself for when you go back. Your body goes back to the earth. You're serving up that bacteria in your body in that.. Go to the Master chef kitchen and when it's all done and dusted and your bacteria reflecting with the judges of other bacteria in the world of how [crosstalk 00:27:21] that human body was prepared and it was off its back. You want to really win that contest.   Dan Sipple:  (27:27) Yeah. Yeah. And my mentor, Dr. Jason Hawrelak down in Tasmania says pretty much just that, we are custodians of our microbiome. You got to really think of that in that context and it's up to us to nurture it and protect it because it does get passed down. And what are we now, four or five generations or more antibiotics. So with each generation that pool of diversity is dwindling, if anyone gets a chance to read Missing Microbes. Really good book. It talks all about that.   Mason:  (28:00) It's like a sourdough starter. It gets passed down from generation. For me, you just feel what lights up internally. I went to a pizza joint right in Aguascalientes at the base of Machu Picchu and they had a 300 year old starter, sourdough starter for their pizzas or something like that and they had a three day ferment process for their pizzas and there's something kind of like lights up internally and you get out of that upper dantian of the head and I really got me into my Heart and the romance, something sprung up and it brings up more of a song and dance to the food and to life and that's the same internally just as who you are. You can really create some proud family tradition and something that lights you up internally by seeing that you do have something precious like a starter that gets passed down from generation to generation.   Mason:  (29:12) Missing Microbes. All right, that's a book we've got to get. So, I'm sure everyone knows that you've heard it to death things that are going to alter and damage microbiome, intestinal epithelial barrier and all that.   Dan Sipple:  (29:26) Yeah and it's a good, nice bridge to talk about how the leaky gut thing interfaces with the microbiome. So essentially, that's just the protective mucosal, thick jelly like layer that just coats the whole digestive tract. The intestinal barrier really just being our protective layer against the outside wall and then between our bloodstream. People have to think about it like that from mouth to backside, it's a hollow tube. It's still technically outside your body. So you want to make sure that the integrity and the quality of that lumen is tip-top. So, essentially the microbes throughout that entire tract do hang out in that mucosal lining and you've got about five different layers from outer to inner that comprise that and so you've got the mucosal layer and then I think by memory the last layer is the immune layer where all the immune phagocytes and interleukins and they do their dance there.   Mason:  (30:32) Hmm, [crosstalk 00:30:33] but that were like the macrophage, like the gut-associated lymph tissue almost.   Dan Sipple:  (30:37) GALT and yes, lymph tissue and whatnot.   Mason:  (30:40) It's why the macrophages as well are sitting there with their receptors waiting for the beta glucans from the mushies.   Dan Sipple:  (30:47) Exactly. You have the TLRs, the toll-like receptors waiting to get turned on, which we'll go into, but I've lost my train of thought.   Mason:  (30:54) Well, we were talking about that mucosal lining there being something pressured that's sitting on that skin of the gut, the epithelial barrier and so that's got a lot to do with protecting against leaky gut. Right and therefore, degenerating the physical structure that ensures that we have the potential to grow and maintain a microbiome within that mucosal lining.   Dan Sipple:  (31:18) That's right. Yeah. So the things that damage it we were going to lead into, so antibiotics being the biggest one. Followed by probably, nonsteroidal anti-inflammatory drugs. Proton pump inhibitors, which is a big one that is coming up hugely in the research at the mument in terms of antacids, basically or reflux and those sorts of conditions.   Mason:  (31:41) Are they going in because they're destroying directly the bacterial colony and therefore, the bacterial colony is what is maintaining and producing that healthy mucosal lining? Or is it destroying the actual mucus? Therefore, the bacteria don't have somewhere to live.   Dan Sipple:  (31:56) I think it would be both, but essentially it's down-regulating your acids and therefore, bacteria that you do ingest have an easier go. Basically, they get an easier pass at getting into that layer, so whereas your acids in the stomach, which precede the small and large intestine would normally take care of that. That's a free pass straight through because your acids are suppressed.   Mason:  (32:18) That's something I'd probably throw out there. This whole alkaline water thing. I know we've discussed it. You're on board with that as well. That's where I'll never get on board and a long-term alkaline water that there's maybe some validity, maybe and this is where all the data and the preaching around alkaline water comes from these short-term healing protocols, which you can see validity in extreme we're going to talk about ketogenic diets, short term ketogenic diet, right, maybe. Short term alkaline water ingesting for a healing protocol, maybe, but then when you get long-term, the antacids, the alkaline water are going to start, I assume. That's the pathway in the stomach that's going to contribute to the stripping of the microbiome.   Dan Sipple:  (33:00) I mean we could probably do a whole podcast just on that.   Mason:  (33:05) Oh, we should. All right, we'll I'll put that in there. We'll put that out there. We'll get Sage on as well and we'll talk about alkaline water. That'd be good.   Dan Sipple:  (33:15) So other than that we've got diet, alcohol, lack of fibre, lack of plants in the diet. Stress is a huge one. So stress and medications and alcohol probably the biggest, but yeah, essentially, I guess that's a good segway into what you and I have talked about briefly in the past on other shows is that diets that do overly emphasise protein and saturated fat and meat and that do become devoid of fibre, soluble fibre, specifically in different plant polyphenols. They happen to increase the growth of bacteria in the gut that degrade mucus, so they degrade that mucosal protective lining.   Dan Sipple:  (33:58) So let me just repeat that. When you're on those diets for too long. High protein, high fat without sufficient fibre to offset it. Different bugs in the gut use those as fuel. They proliferate, they start out crowding more protective types of species and they feed off mucus. So, they're going to start eating mucus in our gut and burrowing down through that layer and making that more cryptic and making that more accessible to the bloodstream and the immune system start invoking a proinflammatory response. I think people can can tell where I'm getting with that. So if that goes on for too long, then you are looking at a massive pro inflammatory response coming from the gut.   Mason:  (34:38) Yeah, I mean everyone can see that there's always Yin Yang and a pendulum swinging within the dietary system and so we've seen an excessive amount of industrial food over such a long time and therefore, we saw the cleansing, catabolic vegan diets, raw diets, no fat diets real void of animal proteins come into dominance. And then that went to extreme. Therefore, the universe and life will always balance itself out. The trick is not going back to the pendulum swinging too far and then we see that more of the high protein, the Atkins, ketogenesis, carnivore now, bulletproof diet being that balanced up and start really dominating what's been recommended out there in the blogosphere, so on and so forth. I think that's what you're talking about. Right?   Dan Sipple:  (35:32) Totally and like you said it, the pendulum can swing too far the other way. And you see that, I always say to patients, the microbes don't lie. When we look at the gut microbiome, we know what you've been eating. We can base what foods you've been eating by the look of where the bugs are at and we know what roles they play and what percentage they're representing in that person's microbiome. And so with that sort of dietary approach and I'm not against meat at all. I'm flexitarian as I like to say, but too much for too long without that fibre can lead to those dysbiotic changes and we're really starting to see saturated fat play a big role in increasing what are called pathobionts and these pathobionts produce something called lipopolysaccharide and I'll break all these terms down, but LPS, lipopolysaccharide, this is something that's on the outer shell of these gram-negative bacteria that when they get fed in sufficient amounts they produce more of and its absolute chaos for our immune system.   Dan Sipple:  (36:35) For whatever reason, our immune system just hates this lipopolysaccharide and launches really pro-inflammatory interleukins at them into interleukin 17 and interleukin 6 causes that pro-inflammatory response. So, to break that down, high fat, high protein, you're encouraging the growth of certain bugs in the gut that are more likely to produce these endotoxins.   Dan Sipple:  (36:58) The endotoxins are what damage the gut. So we used to think it was just like with leaky gut what I said before, just the medications and just the diet and just the stress and that sort of stuff, which cause the tight junctions to separate, but there's a whole new body of research which is really, really becoming super accepted right across the board about the actual bugs in the gut being responsible for all that too. Particularly, the ones that produce these endotoxins and these hydrogen sulphide gases and that's been connected to anything from gut issues themselves. Anything from Celiac to Crohn's, Ulcerative Colitis, Irritable Bowel Syndrome, all the way over to anxiety, depression, Parkinson's, Dementia because we think what can potentially happen down in that gut microbiome can also then be affected in the blood brain barrier and affect the blood brain barrier the same way because that in itself is a very similar set up with that epithelial lining which can get damaged.   Mason:  (37:57) Because the microbiome in itself.   Dan Sipple:  (37:58) Pretty much. Exactly.   Mason:  (38:00) Oh man. Alright, so let's just start breaking it down a little bit because I feel like this is where the boring over-identifying with diet and what macronutrients are defining who you are and defining your diet at all. It's something I know we've hit a lot. We definitely hit in the past, the boring nature of identifying on being like low fat and low protein from animal sources and then we've seen that busting of the bubble around the saturated fat is bad coming especially out of the institutionalised dietitians so we've busted that and so then it's like you see fat-fueled, hashtag fat-fueled coming up. Completely living off saturated fat because all of a sudden we've almost been given this free pass to go and eat those things and do those things that we enjoy, but yet then you start identifying with the macronutrient of my diet, saturated fat, fats.   Mason:  (39:11) That's my fuel and I only talk about this from personal experience because you're internally too boring to develop your own innate identity through who you are and your true nature is you have to go and look at your macronutrients in order to create an identity for yourself that you can therefore go out and create in a career and a brand or just a bit of personality so you have something to talk about and it is boring and I think that's what we're talking about here. Right and it's not going down a short route because you're interested in creating some balancing for yourself through the endocrine system. I know we've talked about ketogenesis for a short amount of time, whether it's through water fasting, which isn't a very easily accessible way to get to ketogenesis.   Mason:  (39:57) But you know, living off fats and ketones and bulletproofing or maybe you go down that route because you want to get your insulin receptors and your leptin receptors back to a point where they're quite healthy. You've got an intention and you go full bolt into that intention, but then what happens when you don't find a sweet spot and you over-identify. I think that's what we're talking about at all points here.   Mason:  (40:21) You've gone too far. You haven't realised that what goes up must come down and find a sweet spot that's sustainable for decades and so we're talking about, there's a sliding scale of the damage that you can do to yourself verse.. I know I've gone really down like that fat route for a while. It gets to a point where I can just feel sluggish and you want to talk about what we're actually going to physiologically feel. If we're rocking the fats too hard, we're creating too much bile. Therefore, we're going to be having to lead to those bacteria growing that are going to start eating more of that mucus. What are we feeling?   Dan Sipple:  (41:02) The things that I think of straight away from a gut perspective, oily stools so if you're wiping lots that's a pretty sure sign that your intake of fats is exceeding your gallbladder's attempt to up regulate bile to the point to where it's affecting your stool.   Mason:  (41:22) That's such a good little distinction then. Lots of wiping, too oily.   Dan Sipple:  (41:28) Totally and then the flow on from that, I guess if it is done in excess for too long, you're talking about brain fog, lethargy, just overall increased body inflammation because if we strip it back down it is going to increase our leaky gut. So then all the symptoms that you can expect to find in someone with a leaky gut, you can carry over to that. Brain fog, just general digestive disturbance, lots of gas, lots of odorous gases and always check the stool. Look at what the stool is doing. I think that's the biggest marker of whether a diet is working for you or working against you.   Mason:  (42:10) Okay. So it's basically about ensuring we're not consuming so much fat that we're creating an excess of bile. Basically creating a different [crosstalk 00:42:19]   Dan Sipple:  (42:19) The other one is nausea, which I forgot to mention too. Nausea is a classic sign of poor fat breakdown.   Mason:  (42:26) I can get into immediately, a lot of my fats I enjoy my tonic. Having a bit of grass fed butter is my fat and just due to all the fat solubles that I'm going to be able to get going in through there especially with such a focus on bone health and teeth health and a little bit of EMU oil is also a big favourite of mine, but I can feel if I go for that second tonic and I'm relying on a saturated fat and it's been a hard one for me to chew the fat on actually over the years is I do feel a little bit nauseous afterwards. It's very immediate for me and [crosstalk 00:43:04] I feel like...   Dan Sipple:  (43:04) It's saturated fats? Or do you find you would get that, say if you slay five avocados in a row as well.   Mason:  (43:11) Avocados. I used to have that same experience when I was a raw foodie and I was relying on the macadamia butter and the avocados to really sustain me through the day. I'd get to that feeling. I get to that point where I'd eat my salads and it'd be heaps of olive oil and heaps of avocados and say olives, but mainly that avocado factor that would kind of get in there. And I just said, I'd be feeling it. It's an oily, stagnant feeling and it's a good one to kind of get on top of because it's not like that's a bad thing to feel. It's just that it's a good thing to be able to realise so you can, so I can adjust. I mean for me it's been an interesting one because I had so many years of so much roughage and so many plants, but I was having them in more of that raw form that it left a bit of a bad taste in my mouth to an extent.   Mason:  (44:03) I did enjoy needing to balance out and getting a little bit more of that animal fat and animal protein. And now I really feel that they're settling in to their sweet spot and their little place and I'm acknowledging that I'm going to have to be responsible enough and go be the custodian of my microbiome to find that sweet spot, where I'm actually going to be able to create some mumentum in the development of that ecosystem.   Dan Sipple:  (44:28) And that's the thing, man, like that's what's so good about testing is because when you do that and you can see where these guys are at and their percentages. There's ideal percentages and don't get me wrong, we don't know what the exact perfect microbiome looks like yet.   Mason:  (44:41) Well it probably doesn't exist. I mean, that's like [crosstalk 00:44:45]   Dan Sipple:  (44:45) That's right. It's the horses for courses. That's right, but we do have a pretty good idea based on databases of healthy donors where these healthy species are meant to fall within, and you can design your diet around that. That's what's awesome about doing the gut microbiome testing is that you are going to get particular foods which we know feed up Akkermansia muciniphila and Bifidobacterium and different species in the gut that do produce these amazing substances called butyrate and other short chain fatty acids. Butyrate. We should talk about that too actually.   Mason:  (45:20) Well, let's get into it. I just want to kind of end on the fact that it's excessiveness and finding sweet spots, so you can kind of set and forget things in your diet and you can get on to enjoying life and celebrating life and developing your virtuous nature without taking your health down a dysbiosis route that will sneak up on you over years. And it's nice to get out of the good and bad kind of aspect of foods and just find there's always, you know, with most indigenous diets of course we've got the extreme instances with like Eskimos that are just basically all blubber and protein.   Dan Sipple:  (45:51) Right.   Mason:  (45:52) And that's a particular like fringe instance. And I think we've chatted about it before being like there's a phase of adaptation for that microbiome to find its harmony. But when you look at generally in the middle of the bell curve, which is where most of us can kind of like aim for. If we want them, by all means go and explore the fringes, just don't project it onto others until you have generational data for yourself and currently. But it's mostly like all the successful indigenous cultures, blue zone cultures, there's like that appropriate amount of saturated fat, plant in some places, most of the time it's coming, from animals that appropriate amount of protein, a lot of plant diversity, soluble, insoluble, right? And fibre.   Dan Sipple:  (46:39) That's exactly where I try and now more so than ever shoot my patients long-term towards that Mediterranean diet in terms of the actual research, comparing different diets. Mediterranean diet always trumps the others still. And I think exactly what you said, just because it is such a flexible approach where you're just getting a bit of everything and you're getting so much diversity and polyphenols and you're still getting your saturated fats and your proteins and whatnot. It's just that you're not relying on the same basic five foods to get them in.   Mason:  (47:13) Yeah, I mean that's so huge. And I also want to trump people who take that example, whether it's blue zones and say they pretty much eat nothing animal and try and use it to justify their other extreme vegan diet. I'm not getting away with that today sonny, not on my watch. I mean it is finding that sweet spot and also almost creating that legacy with how in harmony your diet can be and I'm respectful of what works and what doesn't work man. So good. It's so rad. Hey everyone, don't be so boring that you need to overly identify with your macro nutrients. If you find yourself at that point, please don't go spurting all that self-righteousness over everyone else. Chickity check yourself before you wreck yourself, because you will brand yourself in a particular way. And then it denies you the fact of getting very real. And it also denies you with being curious because what you do when you identify externally with your diet, extreme diet, even if you're over identifying with like the name of the Mediterranean diet, whatever it is, it means that when you go about and try and get testing done on yourself and you're looking for generational data, it makes you biassed and it makes you go and search for justification.   Mason:  (48:34) You know, misery loves company and you want to create company and basically create data that justifies your position, which is very boring. It's very boring to be around. I know that I've talked about that for myself. I've found that blandness in myself and then I've had to kind of shut up for a couple of years and really just go about that nature of that route of building something for myself, which I feel is in harmony and let the cup floweth over through curious conversations like this. Not saying I'm doing it right. Just sharing my little path and my opinion.   Dan Sipple:  (49:10) Hmm. And being open-minded and flexible.   Mason:  (49:13) Being open-minded and flexible. Hey, so did you want to go and break down any of those terms anymore? Do you feel like you've, you know, the lipopolysaccharide and that, I mean, I feel like we've dived into that, but just even going further down into diet and some of your faves, the places you're kind of like looking at to make sure that you've got like a wide variety of prebiotics getting in there?   Dan Sipple:  (49:39) Yeah, good point. Yeah. So I guess just to sort of preface by saying that old concept of fibre is fibre is nonsense and it comes in all different shapes and sizes.   Mason:  (49:52) You mean like have your bowl of all bran in the morning and your sweet?   Dan Sipple:  (49:55) Yeah, that's exactly what I mean. Yeah. Very dietician, very old hat, 80's, 90's mentality. There's soluble-   Mason:  (50:03) Dieticians are getting a flogging this podcast.   Dan Sipple:  (50:07) Well they will, unless they're willing to adapt to the research. You know?   Mason:  (50:12) I'll say there's a couple of dietitians out there I like and they're adaptive, but gosh, not many. Nope, not many. I've got a chip on my shoulder from when I had to butt heads with the dieticians that were trying to tell when my mum had her aneurysm, like nearly 10 years ago now, nine years ago.   Dan Sipple:  (50:32) Custard. Wasn't a custard.   Mason:  (50:33) Yeah, it was custard. They were basically, they were just ripping it to me about trying to go against the grain of their recommendations, giving her the golden circle orange juice.   Dan Sipple:  (50:43) [crosstalk 00:50:43] brain.   Mason:  (50:44) Yeah. Literally when it was literally custard, stock standard, golden circle, sugar infused, synthetic vitamin infused juices, which were just going to be putting in pressure through refined sugar on her system. Ra-ra. And I sat there with like the head of dietetics in the Royal North Shore. My mum's dietician and then a student, this like ratty little student right out of the institutionalised dogma, who was just trying to have a go at me because she thought I didn't know a thing or two. And then I just let her have it and ripped her into the biological healing process of the brain inflammatory processes, so on and so forth.   Mason:  (51:27) And I was like, I'm feel really beautifully smug about, because I was so highly charged and so traumatised and going through so much grief at that time and during those times I think for someone like that to not have tact and be projecting onto the stupid son who's just distraught and not being able to have a conversation because you're so rigid. I'm like that's where my chip on my shoulder of dieticians comes from. And yeah, as you said, I've changed my opinion and adapted so much over the years and when someone else doesn't have the capacity to do that, I'm just like "Sorry. You have ejected yourself from the conversation of relevance. So you go, I don't want to talk to you right now." So yeah, take that dietitians.   Dan Sipple:  (52:20) Well said. Yeah. So prebiotics and the different shapes and sizes. So look, we've got these long chain sugars and fibres. Inulin is one of them. One of my favourites. We've got fructose oligosaccharides, or FOS, we've got galactooligosaccharides, GOS, and then there's-   Mason:  (52:42) Galactose. What's the probiotic as well that goes by like, maybe it's just galacticose or so something like in, in that, anyway, sorry, I'm thinking about some of the names of bacteria or over the years you hear and I'm just like, Oh wow [crosstalk 00:52:59]   Dan Sipple:  (53:01) The names aren't forgiving. They're horrendous.   Mason:  (53:04) Like galactose is great. I've always, where's the dietary source of...   Dan Sipple:  (53:13) Galactose?   Mason:  (53:13) Was it galactose, am I making it?   Dan Sipple:  (53:15) So we've got galacto-oligo-saccharides and it's abbreviated as GOS for short.   Mason:  (53:21) GOS. Yeah.   Dan Sipple:  (53:22) And you're going to find that in legumes and beans and lentils and beets and stuff. So in the Mediterranean diet, they're getting a lot of GOS.   Mason:  (53:30) Where are you at with beans and the presence of lectins and that? Beans being like a peasant food, something like grain that's not necessarily natural, it's going to go against like an indigenous diet kind of style of things. I feel like there's a nice middle ground there to talk about taking advantage of the access we do have to like agriculture and realisation that some of these like prebiotic rich foods are going to be good. Maybe again it's, maybe is it just like a little bit, you know, where are you at?   Dan Sipple:  (53:59) I always go back to the blue zones and I just think if you know, you can't just compare the legumes consumed 500-1000 years ago to what's being produced now and say they're the same. So it's going to come back to quality at the end of the day and if they're being soaked and sprouted and cooked properly, because the reality is all that nasty crap like phytates and oxalates and lectins and a lot of that gets removed when you do those things, versus when they're picked, canned and then you heat the can of soup up for 30 seconds or whatever, different story, that's when you're going to end up with more likely chance of bloating and gastrointestinal issues.   Mason:  (54:38) So you can say that it's like a kitchari is not going to be a kitchari, is a kitchari, is a kitchari, is a kitchari. You look at preparation and again you've got to put time and effort into these things. If you want to go the convenience model it really is when you're going to be eligible to be in that legume, bean and lentil eating kind of category, where you might be actually doing some detrimental stuff to yourself over the time, versus I mean an almost like the preparation that you do, which I know is hard for everyone but the preparation time and the sprouting and the soaking, it kind of almost like limits the amount that you're going to be able to be having naturally and therefore you're going to have more diversity, because it takes so much effort. Right? There's like magic just in, it's the same as like a flavour of the food is, of garlic is going to limit the amount of garlic a lot of the time that you're going to be able to take, or like the flavour of Reishi is going to affect how much you're actually going to be able to dose. And so to the preparation time of foods is going to affect how much you're actually going to be able to reasonably include your diet. Therefore,. it's going to put a natural cap and help you find the sweet spot.   Dan Sipple:  (55:50) Totally, totally. And look, it's slow going for some people. Quite often when we do a microbiome assessment, take John Smith who's been on a paleo or a carnivore diet or whatever it is, a diet that focuses on the removal of legumes and that sort of thing and has been quite meat heavy for quite some time, 99% of the time the bugs that feed off legumes and resistant starches and whatnot and produce these beneficial compounds for us like butyrate, that heal the gut and lower inflammation, they're starved. Sometimes they're extinct totally. And that's because they've had such an over reliance on other foods and they've been on such a restricted diet that these bugs just dwindle and dwindle because they're waiting to get fed.   Mason:  (56:37) And what is butyrate do for the barriers again?   Dan Sipple:  (56:43) Sure. So when you feed your gut these types of fibres, so GOS, FOS, inulin and resistant starch, et cetera, et cetera, you're feeding beneficial microbes in the gut that when they get fed in sufficient amounts, they produce this awesome compound called short chain fatty acids. And there's different types of short chain fatty acids. One of the major ones is butyrate, which is probably the most favoured because it does have such good healing benefits for blood brain barrier function, for lowering lipopolysaccharide, healing a damaged leaky gut wall and just lowering colonic inflammation and systemic inflammation. So you want as much butyrate as you can get. So you want to feed those bugs up, you want to give them the fuel from those foods so they can produce that for you.   Dan Sipple:  (57:26) And yeah, sometimes it's a real hard slug to get those bugs fed up again, because those foods have been out of that person's diet for a while, reintroducing them does cause issues and it is like going, so for instance, sometimes it's like, all right I want you to go to bulk health foods or whatever it is, grab yourself a bag of black beans, go home, soak them when you're ready on a day where your gut's okay and you know, pick a Saturday or whatever, usually a day you're not at work, get literally like half a palm size and cook them over a long period of time and just start there. And I want you to do that again in three days from then and then again in three days from then and just slowly, slowly build it up. And you know when they're able to handle appreciable amounts of that. Cool. Go on to lentils, do it with lentils now and you just build them up slowly and slow and slow. And sometimes it takes like literally months, but it's good when you can show them their microbiome again in six months and say now look at that guy now. He was almost extinct in the first report, look where he is now and look how much butyrate you're producing now.   Mason:  (58:31) And so you're saying do that because you're going to have to go through a process of being farty and having a bit of a reaction to it or what?   Dan Sipple:  (58:37) You're always going to get gas. Yeah. You're always going to get gas with legumes and lentils, it's normal. I always say to folks when you're producing really odorous stinky, ridiculous amounts of gas and you know it's wrong, that is 99% of the time protein putrefaction so that is actually more from high protein and lots of saturated fats. When you're getting lots of gas from plants you'll get gas definitely, but it's usually more volume and less odour.   Mason:  (59:08) Well you probably also kind of talk to the fact that that gaseousness, because I've kind of opened a little bit more up to legumes and lentils and beans based on this preparation model because I've had a bit of a problem with them and with the anti-nutrients for some time. So I'm kind of trying to find my balanced approach. And again, even with those, with artichokes and you know is a big one, we call them fartichokes.   Dan Sipple:  (59:35) Fartichokes. Yeah.   Mason:  (59:35) I think it's probably also just a good gauge for where the sweet spot in your diet is long-term as well. Right? Like if it's making you noticeably, if it affects your day because you're noticeably farty, it's even just like lower the dose and don't necessarily use it as a staple of a meal. Right?   Dan Sipple:  (59:52) Hundred percent. And that's sometimes where I'll go in with an actual supplement, like a stripped down, like galactooligosaccharides as a fibre powder and they start on literally a pinch in their water a day, because you're doing some feeding, but it's different than say having four tablespoons of black beans or lentils and you just do it super, super slow. Yeah.   Mason:  (01:00:16) Man. A lot to learnings and just going through my processes on these podcasts. But yeah, I think you're right. I think there is still the presence of these legumes and even grains in traditional diets. They're just prepared and the thing is they we're just limited by what was possible to forage and procure and so you just had a reasonable amount in the diet. It's just the fact that we can get such high amounts and such easy access to these things that we just blow it out of the water and create a sometimes an unnatural reliance and to be honest, sometimes we can, I know this is speculative, but we can build upon what we've learned from our ancestors and those generationally tested diets that are actually generationally tested and just I guess try and slowly potentiate it without the ego to think that we're like necessarily improving, just honing it in based on the availability we have of things.   Dan Sipple:  (01:01:22) Yeah. I always think about, it's kind of like make your diet about your microbiome. Don't make it about your Instagram profile.   Mason:  (01:01:31) So tough. I get so many followers no, I mean like I'm vibing man. I just haven't been talking about my diet for so long. I just feel like I haven't it a right to. Appreciate the journey for sure.   Dan Sipple:  (01:01:42) Do you get that a lot still Mase? Like people will say, what are you eating? What have you found works for you? What are your vibing at the moment?   Mason:

A group of more than 130 disorders share a common problem: a glycosylation issue in development where the necessary sugar chains are fully or partly missing from their needed location on protein surfaces. Patients with one of the congenital disorders of glycosylation (CDG) called SLC35A2 CDG are missing galactose, the sugar in milk, on their proteins. Without this sugar chain building block, SLC35A CDG patients often suffer from severe epilepsy, liver dysfunction and decreased coagulation among other symptoms. Tune in to this month’s GenePod to hear Dr. Eva Morava, a professor of medical genetics at the Mayo Clinic, discuss how moonlighting enzymes and metabolic adaptation from a galactose supplement benefited patients in a small pilot study published in Genetics in Medicine. See acast.com/privacy for privacy and opt-out information.

Thank you for joining us for our 2nd Cabral HouseCall of the weekend! I’m looking forward to sharing with you some of our community’s questions that have come in over the past few weeks… Let’s get started!    Carolyn: I have two questions. First, what test do you suggest to evaluate cell function (at the cellular level)? And secondly, what protocol do you suggest for an otherwise healthy 23 year old male bitten by the lone star tick and now ‘allergic’ to all hooved animal products due to alpha galactose reaction. Thank you very much for your dedication to everyone’s wellness. We listeners are all grateful. Gabe: Hi Dr. Cabral, for the past couple of weeks I’ve been having major midday stomaching cramping. I ran a hair tissue test and found out I was deficient in pepsin and Enterokinase. I was wondering if you think that could be the cause of my discomfort and if you had any suggestions to balance the issue. Jennifer: Hi, eating disorder for 15 years, bulimia specifically, working on recovery last couple years. Question is regarding GERD because of the stomach acid from throwing up. I have to take medicine everyday to control it, I’m concerned about it messing up my ability to absorb vitamins/minerals. I’ve tried not taking it for a couple days, and it’s too painful. Thoughts? Tim: How long do digestive enzymes last? The bottle says to take them 15 minutes before, but what if a meal lasts longer than the duration of its effects in the stomach? Should I take 1 mid-meal as well? Kim: I started following Dr. Cabrals protocol in late summer. I am not one to mind having a fruit smoothie for breakfast w/ frozen fruits and vegetable. However, now /w the changing of the seasons; my body just does not want a cold smoothie for breakfast! It craves hot things like oatmeal, rice porridge, squashes, potatoes, etc. Do you have any options for breakfast or how to make the DNS into something more geared towards the changing of the seasons? Right now, I am having to just mix mine in a shaker bottle and sip it throughout the day or down it as a mid afternoon snack. Melissa: Hi Dr Cabral, I am about to start your CBO protocol to work on my SIBO. My specialist has tested me on the cause of my SIBO and as a result I have discovered I have gastroparesis and low gastrin levels. My concern is after I complete the protocol my SIBO could come back! I was unable to get any support from my specialist about what to do to remain SIBO free. They have only suggested to take a drug (for life) to pump my stomach faster and I was told 'there is nothing you can do for gastrin'. I have discovered your treatments and advice and am hopeful you would have some natural advice to help stay SIBO free. Thank you advance for any assistance you can give! Melissa Marie: Hi Doc! I have some specific questions regarding fasted weight training. On weekends I have gotten into the habit of training in the morning and am quite enjoying fasted workouts. My goals are fat loss esp around the midsection (would not classify myself as generally overweight however) and muscle gain in the lower body (glutes, legs). My fasted weekend training consists of weightlifting for the lower body followed by 20 min of light cardio. I am not hungry during these workouts but would like your feedback on whether I am sabotaging my results this way. Should I eat before training? Should I have a quick snack before the cardio (or not do the cardio at all that day?) Or is it fine to just eat after? Advice much appreciated as always xx   Thank you for tuning into this weekend’s Cabral HouseCalls and be sure to check back tomorrow for our Mindset & Motivation Monday show to get your week started off right! - - - Show Notes & Resources:  http://StephenCabral.com/1374 - - - Dr. Cabral's New Book, The Rain Barrel Effect https://amzn.to/2H0W7Ge - - - Join the Community & Get Your Questions Answered: http://CabralSupportGroup.com - - -   Dr. Cabral’s Most Popular Supplements: > “The Dr. Cabral Daily Protocol” (This is what Dr. Cabral does every day!) - - - > Dr. Cabral Detox  (The fastest way to get well, lose weight, and feel great!) - - - > Daily Nutritional Support Shake  (#1 “All-in-One recommendation in my practice) - - - > Daily Fruit & Vegetables Blend  (22 organic fruit & vegetables “greens powder”) - - - > CBD Oil  (Full-spectrum, 3rd part-tested & organically grown) - - - > Candida/Bacterial Overgrowth, Leaky Gut, Parasite & Speciality Supplement Packages - - - > See All Supplements: https://equilibriumnutrition.com/collections/supplements  - - -   Dr. Cabral’s Most Popular At-Home Lab Tests: > Hair Tissue Mineral Analysis (Test for mineral imbalances & heavy metal toxicity) - - - > Organic Acids Test (Test for 75 biomarkers including yeast & bacterial gut overgrowth, as well as vitamin levels) - - - > Thyroid + Adrenal + Hormone Test  (Discover your complete thyroid, adrenal, hormone, vitamin D & insulin levels) - - - > Adrenal + Hormone Test (Run your adrenal & hormone levels) - - - > Food Sensitivity Test (Find out your hidden food sensitivities) - - - > Omega-3 Test (Discover your levels of inflammation related to your omega-6 to omega-3 levels) - - - > Stool Test (Use this test to uncover any bacterial, h. Pylori, or parasite overgrowth) - - - > Genetic Test (Use the #1 lab test to unlocking your DNA and what it means in terms of wellness, weight loss & anti-aging) - - - > Dr. Cabral’s “Big 5” Lab Tests (This package includes the 5 labs Dr. Cabral recommends all people run in his private practice) - - - > View all Functional Medicine lab tests (View all Functional Medicine lab tests you can do right at home for you and your family)

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If you've been into natural health long enough the chances are high that you've restricted carbohydrate intake at some point and tried the ketogenic diet. And if you've done the keto diet long enough, you know how many issues it can cause, most notably stress. In this second interview with Atom Bergstrom, we discuss sugar (carbohydrate) and its essential role in the body. We talk about refined sugar, diabetes, candida, immune health, gut health and a lot more!  To learn more about Atom Bergstrom, check out his website at: www.solartiming.com  He is also active on Facebook.  Check out all of my recommended products and blogs here: www.matt-blackburn.com   01:32 Interview starts 03:02 The Different kinds of Sugar 04:25 Sugar Environmental Impacts 06:57 The Dystopian Future is Food 08:27  Nutrition of Honey 09:30 Bee Products and Allergies  11:05 Caffeine  12:03 Phenols are Tannins  12:56 Vaccinations 14:08 Sugar for Immune System Health 15:19 Why Sugar is Addictive 16:21 Aging and Reproduction  18:56 Sugar and Cándida 21:20 Refined Sugar Truth  23:34 How to drink coffee  25:06 Best Forms of Exercise  30:17 Eugenics & Psychedelics 34:45 Resveratrol Myths 37:17 Iron Toxicity  39:00 Genetics & Mitochondria and Cancer  40:33 Lipofuscin  43:13 Red Light Dangers 46:17 Alcohol & Leaky Gut 49:25 Balancing Blood Sugar & Potatoes  52:43 Drinking Out of Copper 54:05 Starches vs Sugars and Galactose 55:07 Blood Sugar Best Practices  58:33 PUFAs and Cannabis  1:01:48 Balancing Brain Hemispheres  1:03:10 Melatonin, Serotonin & Nitric Oxide 1:04:55 Carbon Dioxide  1:05:48 Low Carb & Low Sugar Propaganda  1:09:35 Sugar for Gut Issues  1:11:26 The Role of Monounsaturated fats  1:13:26 Bone Broth & Glycine  1:14:22 Using Olive Oil 1:15:26 Too Much Sugar? 1:17:00 Mucus & Milk 1:23:06 Blood Type Diet 1:25:26 Sugar & Hypoglycemia/Insulin Resistance  1:31:25 Cat Health 1:33:28 Cod Liver Oil & DHA 1:35:58 Pineal Gland Calcification  1:38:23 Sugar & Healthy Teeth  1:40:47 Balancing Woman’s Hormones 1:43:06 Overactive T-Cells, Autoimmune & Leaky Gut 1:46:55 Coca Leaf 1:48:40 Protein & Weightlifting 1:50:36 Niacinamide NAD 1:56:36 Closing Notes

Welcome to this week’s podcast, my friends!!! This week, Jim, Spaz, Hunter and I with Elissa Harris, Lead Developer and Co-Designer of Objects in... The post SGJ Podcast #281... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

Welcome to this week’s podcast, my friends! This week, Jim, Spaz, Hunter and I take a look back at the games we’ve previously covered... The post SGJ Podcast 276 –... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

We were invited out to chop it up with The Occasional Superstar Fabian Williams, famous local muralist that has covered Atlanta with intergalactic versions of civil rights heroes. We actually went into New Nu, his studio which was so awesome, and Fabe drops tons on jewels on here while we talk politics, R.Kelly, the booming Atlanta art scene and its funding crisis, the Squishiepuss controversy, and his Rick James Experience event. So sit back, imagine your in the studio with us and you're in the very center. after you enjoy this episode throw us a review on apple podcasts, google podcasts, stitcher, or podbean. #ATLSalute goes to: Tiffany LaTrice What's On TAP?  A GATE CITY TAP TAKEOVER! Galactose 6.4% ABV Gate City Brewing Flavor: Fruity, Hoppy, Smoothie // Ingredients: Lactose, Vanilla, Citra, (fruit varies) Wrong Way Jay Stout 10% ABV Gate City Brewing Flavor Profile: Chocolate, Coffee, Chili Spice, Vanilla // Ingredients: Cocoa Nibs, Anchochilis, Coffee, Vanilla Bean Feed the Bears Mead 6.8% ABV Gate City Brewing & Etowah Meadery Roswell, GA Flavor: Fruit Punch, Honey, Slightly Tart // Ingredients: Pineapple, Cherry, Passion-fruit, Guava, Honey Honey

We have community contributions for this Quackcast! Many DDers told us about their best work and we read that out and chat about in on the Quackcast. We talking about promoting comics through DD's Twitter account. The DD awards have begun, get in on them and get nominated! Tantz Aerine wants to promote comics so send stuff to her.The we had a really long and interesting chat about Comisgate and Mark Wade and then Pitface had a meltdown :D This week Gunwallace has given us the theme to Completely unrelated. Slide into coooooool. This is crystal white acrylic decor, this is a level above, this is music for the sophisticated. Feel your stresses melt way as you float off with the smooth jazz. Pure pleasure. Topics and shownotes Featured comic: dreamcomicbookDOTcom - http://www.theduckwebcomics.com/news/2018/jun/05/featured-comic-dreamcomicbookdotcom/ Links: Comicsgate - http://www.theduckwebcomics.com/news/2018/jun/08/on-being-militant/ DD Twitter - http://twitter.com/#!/drunkduck DD Awards FYC - http://www.theduckwebcomics.com/Drunk_Duck_Awards_2018/5570037/ Your best work thread - http://www.theduckwebcomics.com/forum/topic/177929/ Your best work Quackcast - http://www.theduckwebcomics.com/news/2018/jun/02/quackcast-377-your-best-work/ Banes' best work thread - http://www.theduckwebcomics.com/news/2018/jun/06/talk-about-your-best-work/ People's work Ironscarf - http://www.theduckwebcomics.com/Awfully_Decent_Fellows/ Jerrie - http://www.theduckwebcomics.com/Tales_of_The_Heartless/ Avart - http://www.theduckwebcomics.com/The_Gloom/ Bravo - http://www.theduckwebcomics.com/Tales_of_SIG/ Usedbooks - http://www.theduckwebcomics.com/Used_Books/5404818/ Emevsa - https://www.facebook.com/emevsacomics/photos/a.1141599479306215.1073741828.1139380502861446/1294219277377567/?type=3&theater Lightfoot - http://www.theduckwebcomics.com/Pulse_Comics/ Kim Luster- http://www.theduckwebcomics.com/The_Godstrain/5505278/ RoberRVeith- http://www.theduckwebcomics.com/Dragons_in_Civilized_Lands/5531641/ RoberRVeith- https://robertrveith.deviantart.com/art/Transit-FinalCover-407616704 Albino Ginger- http://www.theduckwebcomics.com/Holy_Bible_the_Albino_Ginger_version/ Special thanks to: Gunwallace - http://www.virtuallycomics.com Tantz Aerine - http://www.theduckwebcomics.com/user/Tantz_Aerine/ kawaiidaigakusei - http://www.theduckwebcomics.com/user/kawaiidaigakusei/ Pitface - http://www.theduckwebcomics.com/user/PIT_FACE/ Banes - http://www.theduckwebcomics.com/user/banes Ozoneocean - http://www.theduckwebcomics.com/user/ozoneocean Featured music: Completely Unrelated - http://www.theduckwebcomics.com/Completely_Unrelated/, by Delicioustrifle, rated M.

In this Quackcast we're talking about your best work… Our best work in this case. What are YOU most proud off? Please share it with us so that we can promote it. We all talk about some of the projects that we think came out the best for us. For me it was Pinky TA 6 which came out 12 years ago now! But I'm really quite proud of the art on each new page. For Banes it was the “Pop goes the World” chapter of Typical Strange. For Pitface it was ALL of Putrid Meat. And for Tantz it's the movie that she was a writer on, 731. What is yours? Please tell us and give us a link. Describe the work you're most proud off and why you're most proud of it. This week Gunwallace has given us the theme to Captain Galactose. Fast, frenetic side scroller beat-em-up action! This tune slams into you, rolling with a flurry of quick punches and kicks, overwhelming you in seconds and moving onto the next levelboss! Topics and shownotes Featured comic: Detox Camp - http://www.theduckwebcomics.com/news/2018/may/29/featured-comic-detox-camp/ Links: Putrid Meat - http://www.theduckwebcomics.com/PUTRID_MEAT/ Typical Strange, Pop Goes The World - http://www.theduckwebcomics.com/Typical_Strange/5454838/ Pinky TA 6 - http://www.theduckwebcomics.com/Pinky_TA/4830267/ Tantz Aerine 731 - https://www.imdb.com/title/tt6511378/?ref_=nm_knf_i2 Special thanks to: Gunwallace - http://www.virtuallycomics.com Tantz Aerine - http://www.theduckwebcomics.com/user/Tantz_Aerine/ Banes - http://www.theduckwebcomics.com/user/Banes/ Pitface - http://www.theduckwebcomics.com/user/PIT_FACE/ Ozoneocean - http://www.theduckwebcomics.com/user/ozoneocean Featured music: Captain Galactose - http://www.theduckwebcomics.com/___Captain_Galactose/, by Captain Galactose, rated E.

kawaiidaigakusei makes a return to the Quackcast! Together with the crew we chat about some of our favourite comic making tutorials on DD. Yes, there IS a tutorials section on the site and people have created some amazing and clever tutes on how to both write and draw better when making your comics. There are some cool instructions on how to make better pages, write scripts, do rain effects, all sorts of shortcuts and clever tit-bits of info to have you creating like a pro. This week Gunwallace has given us the theme to Potato and Kraut. Feel the gigantic weight this music layers onto your shoulders. A synthesised torrent of gravity, followed by the heavy, deep notes of a piano dropping on top of you like frozen slabs. The torrent slowly eases, brings light and relief, then fades away. Topics and shownotes Featured comic: Captain Galactose - http://www.theduckwebcomics.com/news/2018/may/22/featured-comic-captain-galactose/ Links: Drunk Duck comic making Tutorials - http://www.theduckwebcomics.com/tutorial/ Ozone's choices: Drawing Hair: The Basics by ShadowsMyst - http://www.theduckwebcomics.com/tutorial/332/ A Simple Lineart Tutorial by finalfantasyfreak_07 - http://www.theduckwebcomics.com/tutorial/297/ Drawing the Ozone way by Ozoneocean - http://www.theduckwebcomics.com/tutorial/334/ Banes' choice: Screenwriting, The Banes Method by Banes - http://www.theduckwebcomics.com/tutorial/478/ Tantz's choice: The structure of a manga page by Lace - http://www.theduckwebcomics.com/tutorial/467/ Kawaii's choices: Rain effects by Silentkitty - http://www.theduckwebcomics.com/tutorial/319/ Coloring a design presentation drawing by Fallopiancrusader - http://www.theduckwebcomics.com/tutorial/549/ Pit's choices: Profesional lineart for traditional artists by Miu3 - http://www.theduckwebcomics.com/tutorial/433/ Preparing Line Art for Colouring by Mister Spook - http://www.theduckwebcomics.com/tutorial/429/ Special thanks to: Gunwallace - http://www.virtuallycomics.com Tantz Aerine - http://www.theduckwebcomics.com/user/Tantz_Aerine/ kawaiidaigakusei - http://www.theduckwebcomics.com/user/kawaiidaigakusei/ Pitface - http://www.theduckwebcomics.com/user/PIT_FACE/ Banes - http://www.theduckwebcomics.com/user/banes Ozoneocean - http://www.theduckwebcomics.com/user/ozoneocean Featured music: Potato and Kraut - http://www.theduckwebcomics.com/Potato_and_Kraut/, by NicAndBen, rated T.

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It’s Strawberry Season in Florida! Wild strawberries grow everywhere except for the highest polar latitudes. But you wouldn't want to eat EVERY variety of Strawberries. Often, they are really small and tasteless. Some aren't even red. So how did the strawberries you buy at the store or from roadside farm-stands get to be SOOOOO delicious? By ACCIDENT! The history of today’s strawberry goes back 4 generations, where it started on 2 different Continents - North America and South America. About 250 years ago, probably in a botanical garden in France the 2 varieites of Strawberries accidentally met and soon started producing a new type of strawberry on a third continent—Europe.  This happened way back in the 1500s, when explorers brought one of the grandparent strain of Strawberry back to France from Virginia.  This Virginia genotype got the Explorer’s attention because it had larger fruit and a deeper red color than the European strawberries of that time. As a bonus, it produced more berries. But it had to wait nearly 200 years for the other grandparent strain of Strawberry  to arrive from South America. In the early 1700s,  a French spy spotted this strawberry genotype in Chile while he was making maps of Spanish forts.  Plants of this Chilean genotype produced really BIG  berries—larger than the spy had ever seen—so he brought a bunch of them back to France. The problem was, the Chilean Strawberry didn't reproduce in France.  It wasn’t until horticulturists ACCIDENTALLY planted the Chilean Strawberry next to the Virginia genotype that the magic begun. Voila! they started producing baby plants.  What the farmers didn’t know was, all the plants from Chile were female plants and they needed pollen from other strawberry plants to produce fertile seeds. The Birds & The Bees Folks. It wasn't long before a new strawberry was born. The horticulturists named it Fragaria x ananassa. Nutrition Facts Strawberries mainly consist of  91% water  and 7.7% carbohydrates They contain only minor amounts of fat and protein.  One cup of whole strawberries (150 grams) contains less than 50 calories. Strawberries - Nutrition Facts   Amount Calories 32 Water 91 % Protein 0.7 g Carbs 7.7 g Sugar 4.9 g Fiber 2 g Fat 0.3 g Carbohydrates   Amount Carbohydrate 7.7 g Fiber 2 g Sugars 4.9 g Sucrose 0.5 g Glucose 2 g Fructose 2.4 g Lactose 0 g Maltose 0 g Galactose 0 g Starch 0.04 g   Strawberries have a glycemic index score of 40, which is relatively low This means that strawberries should not lead to big spikes in blood sugar levels, and are considered safe for diabetics. Fiber About 26% of the carb content of strawberries is in the form of fiber. 1 cup of strawberries provides 3 grams of fiber, both soluble and insoluble. Dietary fibers are important to feed the friendly bacteria in the gut and improve digestive health. They are also useful for weight loss, and can help prevent many diseases. Vitamins and Minerals Here are The most abundant vitamins and minerals in strawberries Vitamin C: Strawberries are an excellent source of vitamin C, an antioxidant that is important for the immune system and skin health Manganese: Frequently found in high amounts in whole grains, fruits and vegetables, this trace element is important for many processes in the body Folate (B9):One of the B-vitamins, important for normal tissue growth and cell function. Folate is particularly important for pregnant women and the elderly Potassium:A mineral that is involved in many essential body functions, such as regulating blood pressure To a lesser extent, strawberries also contain iron, copper, magnesium, phosphorus, vitamin B6, vitamin K and vitamin E. Pelargonidin is the major anthocyanin in strawberries, and causes their bright red color. Anthocyanins may have benefits for heart health. The consumption of berries has been associated with reduced risk of many chronic diseases due to their anti-oxidants. Strawberry consumption may improve heart health, lower blood sugar levels and help prevent cancer. Strawberry Allergy Strawberries are usually well tolerated, but some people may have a food allergy to Strawberries – especially Children! Strawberries contain a protein that may cross-react and cause symptoms in people who are sensitive to birch pollen or apples, known as pollen food allergy. Common symptoms include itching or tingling in the mouth, hives, headaches, swelling of lips, face, tongue and throat, or in severe cases…breathing problems. The allergy-causing protein is believed to be linked to the red antho-cyan-ins. There are Colorless, white strawberries available, that are usually well tolerated by allergic individuals   RECIPE of THE DAY Strawberry Avocado Salsa Serving Size : 1 Cup -  185 Calories Ingredients: 2 cups of Strawberries, chopped 1 cup of avocado, peeled and chopped 1/2 cup of cucumber, peeled and chopped 1 tablespoon raw organic honey juice of 1 lime 1 tablespoon jalapeno pepper, seeded, finely chopped 2 tablespoons of cilantro, slivered (optional for taste) salt to taste Directions: Combine the strawberries, cucumber, avocado, jalapeño pepper, lime, cilantro, honey and salt. Toss ingredients together Use your hands people! Serve with whole wheat pita chips or healthy tortilla chip Enjoy!    NEXT WEEK’s EPISODE I’m going to share with you ….. Great Substitutes for Chips that will satisfy Any Craving   Have you joined Weight Loss Nation’s  FB Group yet? What are you waiting for? We are  individuals who want to lose weight, eat REAL Food and KEEP the Weight OFF……while living a Healthy Lifestyle. So….join us! It’s a free group where other members and Weight Loss Nation Mentors keep you Motivated & Inspired to Keep the Weight Off! Go to Facebook.com  On the top of the page is the search bar. Type in  Weight Loss Nation. 3 Separate words. You’ll see items “pop up” from your search. Look for the Weight loss Nation  “Public Group” Join us and start living a healthy lifestyle now!

In Folge #078 Das Video der aktuellen Folge direkt auf Youtube öffnen Kurze Zusammenfassung Was steckt tatsächlich in unseren Lebensmitteln? Wir reden über Inhaltsstoffe. Wie liest man diese - teilweise langen – Listen an Zutaten und worauf kommt es an und was sind die größten Stolperfallen. ##Einleitung Was in Lebensmitteln steckt und wie es zu deklarieren ist, ist über die EU-Verbraucherinformationsverordnung geregelt. Gilt in allen EU MItgliedsstaaten. Prinzipiell sollten wir Lebensmittel wählen, das aus wenig Einzelkomponenten besteht. Regel Nummer 1: Je Länger die Liste der Zutaten um so wahrscheinlicher ist es keine gute Entscheidung Regel Nummer 2: Stehen Namen auf der Liste, die man nicht zuordnen kann oder nicht mal aussprechen kann. Dann Finger weg! ##Wichtig: wenig Inhaltsstoffe E-Nummern etc. beachten Zucker hat viele Namen, darauf achten schlechte Fette vermeiden ##Warum überhaupt die Etiketten lesen? Halbfertig- bzw. Fertigprodukte und Konserven enthalten Süßstoffe, chemische Zusätze, Farbstoffe, künstliche Konservierungsstoffe und sonstige Zugaben, die in der Natur nicht vorkommen, die es erst seit kurzer Zeit gibt und die dem Körper erwiesenermaßen schaden können. Außerdem können sie zu Übergewicht führen. Ich wiederhole… Stark verarbeitete Lebensmittel wie beispielsweise Fertiggerichte, Fast Food oder Tütensuppen enthalten fast immer mehr oder weniger versteckt viel Zucker, pflanzliche Fette und künstliche Zusatzstoffe wie Glutamat, Geschmacksverstärker, Konservierungsstoffe, Stabilisatoren und Aromen. Diese Stoffe sind oft gesundheitlich bedenklich. Zwar werden die gesetzlichen Vorgaben in der Regel eingehalten, doch ist über die Langzeitwirkung dieser meist noch jungen Stoffe nichts bekannt. Zusatzstoffe sind dazu bestimmt, Lebensmittel in ihrer Beschaffenheit, ihren Eigenschaften oder ihren Wirkungen zu beeinflussen. ##Zusatzstoffe und Inhaltsstofflisten Ich habe mir von Anfang an angewöhnt die Etiketten zu lesen und halte es bis heute penibel ein. Es ist sehr wichtig, immer die Etiketten zu lesen, diese verstehen zu können und die Produkte miteinander zu vergleichen. Noch wichtiger ist es ungeeignete Produkte im Regal stehen zu lassen und zu vermeiden. Übung macht den Meister. Geduld ist gefragt… Was sind eigentlich Lebensmittelzusatzstoffe? Stoffe, die Lebensmittel zur Beeinflussung ihrer Beschaffenheit oder zur Erzielung bestimmter Eigenschaften oder Wirkung en zugesetzt werden. Alle Zusatzstoffe sind über E-Nummern definiert. Nicht alle E-Nummer sind "böse". Auch so Dinge wie “Guarkernmehl” oder Farbstoff aus Roten Rüben ist über E-Nummern definiert. ###E-Nummern verstehen Sie kennen das sicher, Sie haben eine Verpackung vor sich und schauen die Zutatenliste an und finden einige E-Nummern. Was verbirgt sich dahinter? Diese Nummern werden in der EU zur Kennzeichnung von Lebensmittelzusatzstoffen verwendet. Dazu werden sie in verschiedene Kategorien eingeteilt. Verdickungsmittel verändern zum Beispiel die Beschaffenheit, Farbstoffe das Aussehen und Konservierungsmittel die Haltbarkeit von Nahrungsmitteln. Es handelt sich einfach um einen Code, mit dem die aktuell zugelassenen Lebensmittelzusatzstoffe nummeriert und gekennzeichnet werden. Es gibt Listen um die E-Nummer einem Zusatzstoff zuzuordnen. Ein Auszug als Beipiel: · E 960 – Stevia · E 961 – Neotam · E 962 – Aspartam-Acesulfam-Salz · E 965 – Maltit/Maltitsirup · E 966 – Lactit · E 967 – Xylit ###Aromastoffe Natürliche Zusatzstoffe müssen nicht aus Lebensmitteln gewonnen werden, denn zahlreiche einfache Zusatzstoffe können heute biochemisch oder durch chemische Synthesen hergestellt werden. Der Gesetzgeber unterscheidet bei Aromastoffen nach: natürliche Aromen, naturidentische Aromen, synthetische Aromen ###Emulgatoren Diese Zusatzstoffe sind Verbindungen, die zum Beispiel Öl und Wasser so miteinander verbinden, dass diese stabil sind und sich nicht trennen und als Emulsion bezeichnet werden. Der E-Nummer Bereich ist E431 bis E495. ##Antioxidantien und Synergisten, Farbstoffe, Künstliche Farbstoffe, Natürliche Farbstoffe ###Konservierungsmittel Konservierungsmittel sollen die Haltbarkeit von Lebensmitteln verlängern, indem diese den durch Bakterien, Hefe- und Schimmelpilze verursachten Verderb verzögern. Verdickungsmittel Geliermittel oder Bindemittel bzw. Verdickungsmittel sind Substanzen, die dem Lebensmittel entweder durch Gelbildung oder durch Verdickung eine bestimmte Konsistenz geben. ###Raffinierter Zucker Zucker ist meistens ein industriell verarbeitetes Lebensmittel und in hohen Mengen ungesund. Die meisten Menschen verstehen unter Zucker die weißen Kristalle, die auch Tafelzucker oder Haushaltszucker genannt werden. Zucker hat Namen wie Maissirup, HFCS, Fructose, Lactose, Dextrose, Glucosesirup, Amazake (japanisches Getränk), Sucrose, Galactose oder Maltose um nur einige Beispiele zu nennen. ###Glutamat und Hefeextrakt Diese Stoffe sind Ihnen sicherlich schon mal zu Ohren gekommen. Glutamat befindet sich leider in vielen Lebensmitteln wie Fleisch, Käse, Tomatensoße. Es ist als industrieller Geschmacksverstärker bekannt, dem ein schlechter Ruf anhaftet. Tierversuche zeigten, dass es dick machen kann, weil es den Appetit anregt. Glutamat soll auch Unverträglichkeiten auslösen. ###Pflanzenfette Pflanzenfette und Margarine enthalten in der Regel große Mengen mehrfach ungesättigter Fettsäuren, Omega-6-Fettsäuren und oft auch Transfettsäuren (“gehärtetes Fett”). Durch die weite Verbreitung von Pflanzenölen und Margarine in der heutigen Ernährung des Menschen liegt ein starker Überschuss an diesen Fettsäuren vor. Mehrfach ungesättigte Fettsäuren neigen dazu, schnell zu oxidieren, also ranzig zu werden. Omega-6-Fettsäuren führen im Übermaß zu Entzündungskrankheiten. Transfettsäuren verursachen im Körper also Entzündungen... Bücher Abnehmen mit Paleo Zunehmen mit Paleo E-Nummern & Zusatzstoffe: Was sich in unserer Nahrung versteckt E-Nummerliste der Lebensmittel-Zusatzstoffe: Mit Risikobewertung Artikel Artikel auf paleolowcarb.de - 40 Bezeichnungen für Zucker 3-teilige Artikelreihe auf superhumanoid.de Teil 1 / 3 Teil 2 / 3 Teil 3 / 3 E-Nummern auf Wikipedia E-Nummern als PDF Webseiten Paleo Low Carb - JULIAS BLOG | (auf Facebook folgen) Superhumanoid - PAWELS BLOG Super | (auf Facebook folgen)

In this episode, I look at colour: what it is, where it comes from, and how we use it in magick. WTF is up with colour correspondences anyway? In the science segment (who am I kidding, this is mostly science!), I talk about tomatoes! Specifically, canned tomatoes (how do they work? Protip: not miracles!), and how you can preserve more delicate fruits and vegetables without turning them into mush.I promise next episode will not involve science.  Promise promise.Also, I am now on Twitter: @RShShN (www.twitter.com/RShShN)I totally forgot to put contact info in the last show! You can comment on the blog, email me at rsh.shn@gmail.com, or tweet me!Visible spectrum by ascending wavelength/descending energy.  By Spigget on Wikimedia Commons; licensed CC Attribution-Share Alike 3.0 UnportedElectromagnetic wave; ±q is the electrical component (E⃗, blue); red (B⃗) is the magnetic component.  Figure at right is a head-on view of the wave, as if it were coming out of the page.  k⃗ is the velocity of the wave.  By SuperManu on Wikimedia Commons; licensed CC-BY-uSA.Helpful links for the perplexed:Planck's Constant: 6.626 × 10-34JsHuygens-Fresnel PrincipleSchrödinger Equation (not for the faint of heart)FRETcis-trans IsomerismOpsins (visual pigments)Perception of ColourPlasmodesmataPectins!D-Galacturonic acid and its parent sugar, D-Galactose (aka D-Gal)Brønsted-Lowry and Lewis acidsCredits:Recorded/Mixed with Audacity under Ubuntu.Intro: Cold Funk.  Kevin MacLeod (incompetech.com) Licensed under Creative Commons "Attribution 3.0" http://creativecommons.org/licenses/by/3.0/Science Intro: MTA.  Kevin MacLeod (incompetech.com) Licensed under Creative Commons "Attribution 3.0" http://creativecommons.org/licenses/by/3.0/; voicover:Bino the Elephant. Jason Steele (filmcow.com)Outro: Raw.  Kevin MacLeod (incompetech.com) Licensed under Creative Commons "Attribution 3.0" http://creativecommons.org/licenses/by/3.0/"Please, God, tell me I have not inspired something burgundy..." Lola (Chiwete Ejiofor) in Kinky Boots (2005), Julian Jarrold, dir., Geoff Dean & Tim Firth, writers.  Constitutes fair use.

Vincent and Dickson continue their discussion of protozoan parasites that cause diarrhea with a review of amebic dysentery caused by Entamoeba histolytica. Host links: Vincent Racaniello and Dickson Despommier Links for this episode: Entamoeba histolytica cyst (jpg) Entamoeba histolytica trophozoite (jpg) Entamoeba histolytica life cycle (jpg) Galactose prevents attachment of amoebae to cells (jpg) Entamoeba histolytica life cycle (jpg) Charcot-Leyden crystal (jpg) Letters read on TWiP 17 Contact Send your questions and comments (email or mp3 file) to twip@twiv.tv. Subscribe (free) Click here to receive an email notification when a new episode of TWiP is published.

In dieser Arbeit werden neue Kohlenhydrat-Komplexe mit Palladium(II) und Kupfer(II) beschrieben. Die Verbindungen mit Palladium(II) werden durch ein- und zweidimensionale NMR-Spektroskopie in Lösung und durch Einkristall-Röntgenstrukturanalyse identifiziert, während Verbindungen von Kupfer(II) durch ihre Redoxstabilität in Lösung und Einkristall- Röntgenstrukturanalysen charakterisiert werden. Besonderes Augenmerk wird in dieser Arbeit auf Metallkomplexe mit reduzierenden Zuckern gelegt, denn hier existierten noch keine strukturell charakterisierten Komplexe mit Kupfer(II) oder Palladium(II). Strenge Regeln für die Koordination von Zuckeralkoholen in Pd-en konnten mit Hilfe der 13C-NMR-Spektroskopie ausgearbeitet werden. Hierbei wurde zum ersten Mal eine Koordination von zwei Pd(en)-Fragmenten in einer Threit-Teilstruktur bei der Verbindung mit dem Zucker-alkohol Xylit 1 röntgenstrukturanalytisch nachgewiesen. Es wurden Lösungen von Palladium(II) mit reduzierenden Zuckern stabilisiert. Dabei wurde die Röntgenstruktur der in Pd-en entstehenden Metall-koordinierten Verbindungen von rac-Mannose 2, D-Arabinose 3, D-Ribose 4, D-Glucose 5 und D-Galactose 6 aufgeklärt. Die Strukturen 3–6 sind die ersten Kristallstrukturen von Metall-Komplexen dieser reduzierenden Zucker. Auch konnte das erste Mal ein Metallkomplex mit einem reduzierenden Zucker in der Pyranose-Form strukturell charakterisiert werden. Die Lösungen dieser Zucker in Pd-en wurden mit Hilfe der zweidimensionalen NMR-Spektroskopie untersucht und der Anteil von den jeweiligen verschiedenen vorhandenen Konfigurationen der Zucker in Lösung bestimmt. Neue [(RNH2)2Pd(OH)2]-Reagenzien wurden synthetisiert, wobei die beiden Amin- Liganden im Gegensatz zum bisher untersuchten [(en)Pd(OH)2] durch keine Alkylbrücke verbunden sind. Ihre Koordination an Polyole wurde mit Hilfe der Röntgenstrukturanalyse charakterisiert, wobei Strukturen von Pd-NH3 mit Erythrit 7 und von Pd-MeNH2 mit Dulcit 8 bestimmt wurden. NMR-spektroskopische Untersuchungen zeigten, dass die Anbindung an Zuckeralkohole analog dem Pd-en erfolgt. Dies ist jedoch nicht mehr der Fall, wenn der Platz für die Anbindung an Kohlenhydrate geringer ist. So konnte gezeigt werden, dass der sterische Anspruch der [(RNH2)2Pd(OH)2]-Reagenzien in der Reihe Pd-en ≈ Pd-NH3 < Pd-MeNH2 < Pd-iPrNH2 deutlich steigt. Während reduzierende Zucker stets an zwei Pd(en)-Fragmente anbinden, binden sie meist nur einmal an Pd(iPrNH2)2-Fragmente an. Dabei erfolgt die Koordination stets über O1 und O2. Dieser steigende Platzbedarf zeigt sich auch in Komplexen mit Cyclodextrinen. Hier konnten erstmals heteroleptische Metall-Komplexe von Cyclodextrinen mit Palladium(II) strukturell charakterisiert werden. Sowohl mit α-Cyclodextrin und Pd-NH3 bzw. Pd-iPrNH2 als auch mit γ-Cyclodextrin und Pd-iPrNH2 (Strukturen 9–11) erhält man Strukturen, bei denen jede zweite Anhydroglucose-Einheit an Palladium anbindet, wobei die nicht-koordinierenden Hydroxy-Gruppen O2-H und O3-H intramolekulare Wasserstoffbrückenbindungen zu den deprotonierten Alkoxy-O-Atomen benachbarter Anhydroglucose-Einheiten ausbilden. 13CNMR- Spektren ergaben hier für Pd-en und Pd-NH3 in Lösung Gemische, die auf Spezies hinweisen, bei denen mehr als jede zweite Anhydroglucose-Einheit an Palladium koordiniert. In Lösungen mit Pd-iPrNH2 wurden lediglich die kristallisierten Spezies gefunden. Beim Versuch, ungewöhnliche Polyol-Strukturen mit Palladium-Zweikernkomplexen zu stabilisieren, wurden die neuen Komplexe Dihydroxy-µ-oxo-[1,3-bis(2’-(dimethylamino)- ethyl)-hexahydropyrimidin]-dipalladium(II), Dihydroxy-µ-oxo-[1,3-bis(2’-(dimethylamino)- ethyl)-imidazolidin]-dipalladium(II), Tetrahydroxy-[N,N´-bis(2-(dimethylamino)ethyl)-α,α´- diamino-p-xylol]-dipalladium(II) und Tetrahydroxy-[N,N´-bis(2-(dimethylamino)ethyl)-α,α´- diamino-m-xylol]-dipalladium(II) hergestellt. Die ersten beiden aufgeführten Komplexe stabilisieren Polyolato-Komplexe mit Palladium(II) in einer Pd2-µ-Triolato(3−)-Koordination, wobei jeweils die Verbindungen mit Dulcit [(C12H28N4)2Pd4(DulcH−6)] ⋅ 2 Cl ⋅ 16 H2O (12) bzw. [(C11H26N4)2Pd4(DulcH−6)] ⋅ 2 Cl ⋅ 16 H2O (14) strukturell charakterisiert wurden. Die langsame Oxidation von Galactose in Lösungen des erstgenannten Komplexes führte zur Kristallisation des Galactonsäure-Komplexes [(C12H28N4)2Pd4(Gal1AH−6)] ⋅ 2 Cl ⋅ 16 H2O (13). 13CNMR- spektroskopische Untersuchungen zeigten, dass Dihydroxy-µ-oxo-[1,3-bis(2’- (dimethylamino)-ethyl)-hexahydropyrimidin]-dipalladium(II) und Dihydroxy-µ-oxo-[1,3- bis(2’-(dimethylamino)-ethyl)-imidazolidin]-dipalladium(II) an reduzierende Zucker an den Atomen O1–O3 in ihrer Pyranose-Form anbinden, und dass hier stets eine Hauptspezies entsteht. Das an das mittlere verbrückende O-Atom gebundene C-Atom zeichnet sich im 13CNMR- Spektrum durch CIS-Werte von über 20 aus. Bei Diolato-Koordination beobachtet man lediglich CIS-Werte von ca. 10. Die hier gebildeten Komplexe sind unzersetzt löslich in Wasser und bei Raumtemperatur mehrere Stunden stabil. Die beiden oben aufgeführten Xylol- Komplexe bewirken eine Bisdiolato-Koordination der Polyole, wie man an den Strukturen der p-Xylol-Verbindung mit Ethylenglykol [(C16H30N4)Pd2(EthgH−2)2] ⋅ 11 H2O (15) und an der Struktur der m-Xylol-Verbindung mit Dulcit [(C16H30N4)2Pd4(Dulc2,3,4,5H−4)2] ⋅ 18 H2O (16) erkennen kann. Daher koordiniert auch nicht ein Polyol-Molekül an die beiden Pd-Atome eines Xylol-Liganden, sondern an Pd-Atome zweier verschiedener Liganden. Mit der Aufklärung der Struktur von Dulcit in Cu-en 17 konnte das noch fehlende Glied in der Reihe homoleptischer und heteroleptischer Komplexe von Kupfer(II) mit Erythrit und Dulcit charakterisiert werden. Hierbei koordinieren ähnlich wie beim Pd-en zwei Cu(en)- Fragmente an das Tetraolat in der Erythrit-Teilstruktur. Erstmals wurden Lösungen von Kupfer(II) und reduzierenden Zuckern so stabilisiert, dass Kristallstrukturen von Koordinationsverbindungen aus diesen Lösungen beschrieben werden konnten. Mit den Amin-Liganden Ethylendiamin und Ammoniak konnten trinukleare Komplexe mit D-Lyxose kristallisiert und ihre Strukturen 18 bzw. 19 beschrieben werden. Dabei wurde der erste Polyol-Komplex aus Schweizers Reagenz beschrieben. Bei allen Kupfer- Komplexen zeigt sich hierbei eine Stabilität von Cu2-µ-Triolato(3−)-Fragmenten. Die Strukturen von zwei Cu7-Clustern wurden mit den reduzierenden Zuckern D-Mannose 20 und DRibose 22 und den Hilfsliganden Ethylendiamin bzw. Hydroxyethyl-ethylendiamin bestimmt, wobei hier die Amin-Hilfsliganden teilweise am anomeren C-Atom N-glycosidisch anbinden. Ein Cu5-Cluster 21 konnte mit Mannose und Cu(OH)2 im stark alkalischen Medium ohne Zugabe eines Amins hergestellt und strukturell charakterisiert werden. Bei all diesen ClusternGibt man N,N´-Bis(2-(dimethylamino)ethyl)-α,α´-diamino-p-xylol zu Suspensionen aus Cu(OH)2 und Xylit, so erhält man Kristalle eines Cu18-Clusters 23, der in seinem Torus zwei Aceton-Moleküle eingelagert hat. Auch hier sind wieder eckenverknüpfte Cu3O3-Sechsecke charakteristisch für die Struktur. Eine unerwartete Reaktion wurde mit demselben Liganden bei Zugabe von D-Ribose gefunden. Hierbei entstand aus dem N-Alkyl-N´,N´- dimethylethylendiamin-Fragment, der D-Ribose bzw. ihren Abbauprodukten und aus Kupfer( II) eine Verbindung 24, die als Amin-Liganden cis-4,5-Dihydroxy-1,3-bis(2’- (dimethylamino)ethyl)-imidazolidin enthält. D-Ribose liegt dabei in der 1C4-Form vor, weil sie so über die O-Atome O1–O3 in der optimalen cis-cis-äquatorial-axial-äquatorial Konfiguration an das Cu2-µ-Triolato(3−)-Fragment koordinieren kann. Der trikationische Kupfer-Zweikernkomplex Diaqua-µ-hydroxy-[3,6-Bis(2’-pyridyl)- pyridazin]-dikupfer(II) ergibt mit Luftsauerstoff durch Reduktion mit einem reduzierenden Zucker eine für Kupfer(II) sehr ungewöhnliche Struktur 25 mit einer µ4-Peroxy-Einheit. Mit dem Liganden 1,4-Bis(2´-aminoethyl)-piperazin erhält man bei Zugabe von Kupfer(II) bei offenem Stehen an der Luft einen für Kupfer ungewöhnlich gebundenen Carbonat-Komplex 26, bei dem der Carbonat-Ligand über zwei O-Atome an das Kupfer bindet und somit ein Vierring entsteht. sind zwei über ein Kupfer-Atom eckenverknüpfte Cu3O3-Sechsecke vorhanden.

Wed, 1 Jan 1992 12:00:00 +0100 http://epub.ub.uni-muenchen.de/4034/ http://epub.ub.uni-muenchen.de/4034/1/024.pdf Plank, Christian; Zatloukal, Kurt; Cotten, Matt; Mechtler, Karl; Wagner, Ernst Plank, Christian; Zatloukal, Kurt; Cotten, Matt; Mechtler, Karl und Wagner, Ernst (1992): Gene transfer into hepatocytes using asialoglycoprotein receptor mediated endocytosis of DNA complexed with an artificial tetra-antennary galactose ligand. In: Bioconjugate Chemistry, Vol.