Podcasts about oligosaccharides

The history of fermented foods like beer, bread, and other foods can be traced back thousands of years to ancient civilizations in China and Egypt. This ancient technology was originally used to preserve foods when refrigeration was not an option. While less common in modern industrialized civilizations, we're now realizing that fermented foods play a major role in gut microbiome diversity, which is a biomarker for overall health. Join our conversation with Dr. John Leech, Technologist at Teagasc in County Cork, Ireland to learn all about the history and how cutting-edge technologies are being applied to research in food fermentation. John shares his story of how he found this field of research and how he's now headlong into striving to understand and harness the power of fermented foods. We learn about the complex microbial communities that define and deliver the health benefits of these foods, but we also hear about how this biological complexity makes them inherently irreproducible. Foods like kimchi, sauerkraut, kombucha, tepache, milk kefir, and water kefir are produced from fermentation, facilitated by complex communities of microbes. Consumption of fermented foods can alter our gut microbiome, which has been shown to affect obesity, inflammation, longevity, and efficacy of drug treatments. John and his team are using qPCR, NGS, and other methods to characterize the microbial consortia used to produce these foods. They're now working to figure out how to simplify the consortium while still delivering health benefits, all while making the process reproducible and scalable Subscribe to get future episodes as they drop and if you like what you're hearing we hope you'll share a review or recommend the series to a colleague.  Download Transcripts: Speaking of Mol Bio Podcast | Thermo Fisher Scientific - US Visit the Invitrogen School of Molecular Biology to access helpful molecular biology resources and educational content, and please share this resource with anyone you know working in molecular biology.

When babies, especially those in the NICU, can't breastfeed directly from their mothers, breast milk remains essential for their nutrition and immune support. This is where milk banks step in. Discover the process by which milk banks collect, screen, process, and distribute human breast milk to babies in need, especially premature infants or those facing medical challenges. Series: "Motherhood Channel" [Health and Medicine] [Show ID: 39327]

When babies, especially those in the NICU, can't breastfeed directly from their mothers, breast milk remains essential for their nutrition and immune support. This is where milk banks step in. Discover the process by which milk banks collect, screen, process, and distribute human breast milk to babies in need, especially premature infants or those facing medical challenges. Series: "Motherhood Channel" [Health and Medicine] [Show ID: 39327]

When babies, especially those in the NICU, can't breastfeed directly from their mothers, breast milk remains essential for their nutrition and immune support. This is where milk banks step in. Discover the process by which milk banks collect, screen, process, and distribute human breast milk to babies in need, especially premature infants or those facing medical challenges. Series: "Motherhood Channel" [Health and Medicine] [Show ID: 39327]

When babies, especially those in the NICU, can't breastfeed directly from their mothers, breast milk remains essential for their nutrition and immune support. This is where milk banks step in. Discover the process by which milk banks collect, screen, process, and distribute human breast milk to babies in need, especially premature infants or those facing medical challenges. Series: "Motherhood Channel" [Health and Medicine] [Show ID: 39327]

When babies, especially those in the NICU, can't breastfeed directly from their mothers, breast milk remains essential for their nutrition and immune support. This is where milk banks step in. Discover the process by which milk banks collect, screen, process, and distribute human breast milk to babies in need, especially premature infants or those facing medical challenges. Series: "Motherhood Channel" [Health and Medicine] [Show ID: 39327]

Pocast details and show notes at: https://antiaginghacks.net/podcast/human-milk-oligosaccharides/ [Sponsor message: To get thicker, fuller and stronger hair, make sure to check out FullyVital.com and get 15% off your order with code antiaginghacks] Alex Martinez is the co-founder and CEO of Intrinsic Medicine.  Alex served as a Director at Ionis Pharmaceuticals, a biotechnology company specializing in developing RNA-targeted therapeutics. Previously, he co-founded and served as Director at a clinical-stage digital health company, and was an associate attorney with Wilson Sonsini Goodrich & Rosati, a U.S. law firm .  Here are the items of discussion: 2:30 How Alex Got Into Health and Wellness? 06:40 How Alex picked human milk oligosaccharides? 11:40 Oligosaccharides are not important for calories, just for healthy growth? 16:20 Are these compounds immune suppressive in any way? 22:00 What's the regulatory approach to getting them approved? 26:30 How is the regulatory development strategy designed? 33:20 How are HMO's created synthetically and safely? 35:45 How will these compounds go to market? 39:35 How can you find Alex?

Oligosaccharides, often overlooked in pet food nutrition, are emerging as crucial prebiotics with immense potential to enhance pets' well-being. These complex carbohydrates, found in various sources, provide a feast for beneficial microbes in dogs' and cats' digestive tracts. As prebiotics, oligosaccharides stimulate the growth and activity of these beneficial gut bacteria, fostering a healthier, more balanced microbiome. In this episode, Sara Belchik, a Ph.D. student and research assistant at the University of Illinois Urbana-Champaign, discusses her groundbreaking research on the impact of milk oligosaccharides in canine diets, shedding light on innovative dietary strategies for pets and the future of companion animal nutrition."Milk oligosaccharides, while different from plant-based oligosaccharides, share the goal of promoting gut health and microbial balance in pets." What you'll learn:(00:00) Highlight(01:55) Introduction (05:37) Understanding of Oligosaccharides(13:11) Explanation of bile acids and their importance to gut health(19:10) Potential benefits of milk oligosaccharides during stressful situations(22:00) Practical application and commercialization of milk oligosaccharides in diets(25:02) Understanding Oligosaccharides in Pet Food(41:21) The final questionsMeet the guest: Sara BelchikExperience:Current: Graduate Research Assistant at the University of Illinois Urbana-ChampaignBackground:M.Sc., Animal Science (University of Illinois at Urbana-Champaign)B.Sc., Animal Science (University of Illinois at Urbana-Champaign)Connect with the guest!The Pet Food Science Podcast Show is trusted and supported by innovative companies like:* Trouw Nutrition* Kemin- ProAmpac- Wilbur-Ellis Nutrition

The Science, Microbes & Health Podcast  This podcast covers emerging topics and challenges in the science of probiotics, prebiotics, synbiotics, postbiotics and fermented foods. This is the podcast of The International Scientific Association for Probiotics and Prebiotics (ISAPP), a nonprofit scientific organization dedicated to advancing the science of these fields. Human milk oligosaccharides in the […] The post Episode 29: Human milk oligosaccharides in the infant gut appeared first on International Scientific Association for Probiotics and Prebiotics (ISAPP).

Can eating apple peels be transformative for your gut health? That's a fun fact you're going to find out about today!    Today we are diving into the world of gut health…as this is an ever growing issue amongst the entire population due to modern day food production, practices and ingredients. If you have ever struggled with gut issues, you know how terrible and hopeless it can feel. That's why you need to stay tuned to find out an effective gut reset protocol that will not only help mitigate and relieve your gut issues, but ultimately heal the gut and reduce inflammatory status in both the gut and the entire body.   I'm joined by Dr. Alexis Cowan, Director of Scientific Content at Layer Origin Nutrition. She dives into three specific ingredients the gut reset consists of and why they are so beneficial for healing and how anyone can benefit from this protocol regardless of your symptoms. We also discuss the benefits of human milk oligosaccharides and why focusing on your gut health can help heal other systems in your body.    Dr. Alexis Cowan is a Princeton-trained PhD specializing in the metabolic physiology of nutritional and exercise interventions. She works with clients to support them in all aspects of their journey to health, from diet and nutraceuticals to exercise and lifestyle.    What we discuss: 00:03:05 The differences between keto, fasting, and high carb 00:10:35 The 3 ingredients of the gut reset protocol 00:17:48 The difference between probiotics and probiotics  00:25:45 Supplementing with Butyrate 00:32:51 SIBO and the gut reset protocol 00:37:20 How eating apple peels can be transformative for your gut health 00:44:59 The crowning glory of the gut protocol: apple peel powder   00:49:25 How inflammation affects different aspects of human health  00:59:18 Layer Origin and human milk oligosaccharides  01:01:50 Why it's important to focus on your gut health first  Key Takeaways: Your gut health is connected to the health of every organ in your body, which is why it is so important to be proactive about your gut health instead of reactive. Human Milk Oligosaccharides (HMOs) were originally discovered in human breast milk, and they're known to feed specific species of bacteria in the gut, mainly within the family of bifidobacteria.   The gut reset protocol can be used to optimize bifidobacteria and akkermansia, which can ultimately heal the gut and reduce inflammatory status in both the gut and the entire body.   Find more from Nathalie: YouTube: https://www.youtube.com/channel/UCmholC48MqRC50UffIZOMOQ Facebook: https://www.facebook.com/groups/462749384302295 Facebook Group: https://www.facebook.com/groups/biohackingsuperhumanperformance Instagram: https://www.instagram.com/nathalieniddam/ Work with Nat: Book Your 20 MInute Optimization Consult: https://calendly.com/nniddam/intro-call?month=2021-08 Find more from Dr. Alexis Cowan: www.layerorigin.com  https://www.facebook.com/LayerOrigin https://www.youtube.com/layeroriginnutrition https://www.instagram.com/layer_origin/ https://www.linkedin.com/company/layerorigin/   About the Sponsors: Layer Origin: Use discount code NAT15 to get 15% off at www.layerorigin.com Primeadine: Use promo code BIONAT15 to save 15% off your first purchase at https://oxfordhealthspan.com/products/best-spermidine-supplement Berkeley Life: Register and place an order using my code NIDDBL for 10% off at berkeleylife.com  

Human milk oligosaccharides (HMOs) are the third most abundant component of human breast milk, and scientific research is slowly recognising their importance in infant health and development. Tune in to this fascinating chat with Professor Lars Bode to learn about the potential health benefits of HMOs and how and why their composition varies between women across the globe. Professor Bode also dives into the possible applications of synthetic versions of HMOs for pre-term infants and touches on future research priorities in non-maternal populations, including those with rheumatoid arthritis and cardiovascular disease.   For the shownotes: https://dietitianconnection.com/category/podcasts/ This podcast is not, and is not intended to be, medical advice, which should be tailored to your individual circumstances. This podcast is for your information only, and we advise that you exercise your own judgment before deciding to use the information provided. Professional medical advice should be obtained before taking action. Please see here for terms and conditions: https://dietitianconnection.com/terms/

For today's EnVibe Life Conversations podcast, Amy Parker and Cheryl Dunn are joined by Eloisa Mena. She is the owner of Raw by Elo and a registered dietitian. They discuss gut health and why it is important to consider. They also discuss different foods that are good for the gut as well as what to avoid. In this episode: 01:53 –Gut health and why it is important. The microbiome. 03:06 –What is leaky gut? 04:26 -- Eloisa discusses the symptoms of leaky gut and how they vary from person to person. 05:38 – How is gut related to our overall health? Why is the gut so important? 08:14 – The importance of being intuitive with and aware of our symptoms. 08:55 – Is the breakdown of gut health inevitable? 10:07 – Eloisa discusses the importance of fiber. 11:45 – The increasing prevalence of a focus on gut health. 12:26 – Sources of fiber. 13:37 – Beneficial wholegrain foods and minimally processes foods. 16:21 – The importance of having variety in the diet. 17:32 – Oligosaccharides. 19:42 – Signs that you should seek professional help for gut health. 22:53 – What are probiotics? Should we supplement with them? 26:53 – The importance of exercise and its effects in gut health. 27:59 – Substances to avoid for better gut health.   To learn more about Eloisa, visit her website  Raw By Elo and check out her prior appearance on the EnVibe Conversations podcast, The Benefits of An Anti-Inflammatory Diet with Eloisa Mena Follow Eloisa on Instagram, @eloisamena.

Episode 106 Human Milk Oligosaccharides (HMO) Are a MUST TAKE Supplement For Gut Health. A Conversation With Beau Berman, Co-Founder of Layer Origin Nutrition

In this Healthed lecture, A/Prof Avi Lemberg, Paediatric Gastroenterologist; Head, Paediatric Gastroenterology, The Sydney Children's Hospital, explained that the current evidence demonstrates multiple beneficial effects of HMOs including antimicrobial, immune modulation, prebiotic, neurodevelopment and cognition effects. Recently, manufactured HMOs have been approved as food ingredients with fascinating implications for infant formula. This lecture will explore the potential of HMOs to make infant formula a more beneficial alternative when human breast milk is inadequate or unavailable. See omnystudio.com/listener for privacy information.

In this Healthed lecture, A/Prof Lemberg, Paediatric Gastroenterologist; Head, Paediatric Gastroenterology, The Sydney Children's Hospital; Director, Children's Inflammatory Bowel Diseases Clinic, The Sydney Children's Hospital, explains the current evidence  demonstrating the multiple beneficial effects of HMOs, including antimicrobial, immune modulation, prebiotic, neurodevelopment and cognition effects. Recently, manufactured HMOs have been approved as food ingredients with fascinating implications for infant formula. This lecture will explore the potential of HMOs to make infant formula a more beneficial alternative when human breast milk is inadequate or unavailable. See omnystudio.com/listener for privacy information.

In this podcast, we're going to talk about the difference between carbs and sugars. On a Healthy Keto diet, you want to keep your carbs under 50g per day—preferably around 20g per day. Carbohydrates are a combination of starches, fibers, and sugars. Sugars are smaller carbohydrate molecules. For instance, sucrose is a disaccharide, which means that it is made up of two (di, meaning two) simple carbohydrate molecules. Fructose and glucose are monosaccharides, which are made up of one (mono, meaning one) molecule. Starches are complex carbohydrates. Complex carbohydrates are broken down into two categories: oligosaccharides and polysaccharides. Oligosaccharides have between 3 and 20 molecules, and polysaccharides have more than 20 molecules. Then, we have fiber. We deduct fiber from the total carbs because, even though fiber is a carbohydrate, it can't be broken down by our digestive systems. Microbes can break down fiber, so fiber is great for supplying your gut microbes with nutrients. Fiber does not affect your blood sugars like other carbohydrates. Let's talk about the glycemic index (GI). The GI tells you how fast a particular carbohydrate turns into blood glucose and affects your blood sugar level. For example, a raw potato would be relatively low on the GI because the starch isn't going to break down very quickly. However, cooked potatoes or a bag of potato chips would be much higher on the glycemic index because they are broken down much more quickly, thus causing a spike in blood sugar. The goal is to consume foods that are low in sugars and carbs but higher in fiber to help keep your blood sugar levels normal. Some vegetables are very starchy, which means it is high in carbohydrates. Potatoes, carrots, and beats all have higher amounts of carbs compared to leafy greens, asparagus, celery, and broccoli. You don't have to count your carbs when it comes to non-starchy vegetables. Dr. Eric Berg DC Bio: Dr. Berg, 51 years of age is a chiropractor who specializes in weight loss through nutritional & natural methods. His private practice is located in Alexandria, Virginia. His clients include senior officials in the U.S. government & the Justice Department, ambassadors, medical doctors, high-level executives of prominent corporations, scientists, engineers, professors, and other clients from all walks of life. He is the author of The 7 Principles of Fat Burning. Dr. Berg's Website: http://bit.ly/37AV0fk Dr. Berg's Recipe Ideas: http://bit.ly/37FF6QR Dr. Berg's Reviews: http://bit.ly/3hkIvbb Dr. Berg's Shop: http://bit.ly/3mJcLxg Dr. Berg's Bio: http://bit.ly/3as2cfE Dr. Berg's Health Coach Training: http://bit.ly/3as2p2q Facebook: https://www.facebook.com/drericberg Messenger: https://www.messenger.com/t/drericberg Instagram: https://www.instagram.com/drericberg/ YouTube: http://bit.ly/37DXt8C

Today on The Clean Body Podcast, host Lauren Kelly talks to the co-founder of Layer Origin about new HMO (human milk oligosaccharide) supplements hitting the marketing – and explores how the singular carbohydrate may be able to improve gut health and gastrointestinal dysfunctions like IBS (irritable bowel syndrome), once and for all. For 25% off Layer Origin Products, use the code CLEANBODY25 when checking out at www.layerorigin.com.During the interview, you'll learn:What human milk oligosaccharides (HMOs) areWhen HMOs were first discovered by scientists The difference between HMOs and human breast milkHow HMO supplements are madeHow HMOs benefit the gut, immune health, cognitive function, and possibly athletic performanceHow HMOs compare to probioticsHow HMOs may help overcome food intolerances and/or food allergiesWhat scientific studies have shown about HMOs ability to improve IBS symptoms and increase motor skillsAbout Layer Origin: Layer Origin Nutrition was born in a food science lab on the Cornell University campus in Ithaca, NY.  That's where a postdoctoral fellow and PhD candidate came together with an idea: create truly unique nutrition products backed by rigorous research & development that can help people improve their health. For more on Layer Origin: Website: https://layerorigin.com/Instagram: http://www.instagram.com/Layer_OriginFacebook: http://www.facebook.com/LayerOriginYouTube: https://www.youtube.com/channel/UC1WuvPnGK5xmpNCq8iqGk-A?For more on Lauren Kelly & The Clean Body Podcast: Lauren's Instagram: https://www.instagram.com/HolisticLaurenKelly/The Clean Body Podcasts's Instagram: https://www.instagram.com/thecleanbodypodcast/YouTube: https://www.youtube.com/c/HolisticLaurenKelly

In this 30-minute podcast episode, Akshay Batra, MBBS, MD, MRCPCH, discusses the infant microbiome; including how it develops, why it's important for infant health and how specifically human milk oligosaccharides impact gut health and beyond.

Coup de projecteur aujourd'hui sur le syndrome de l'intestin irritable. Il est aussi appelé syndrome du côlon irritable ou colopathie fonctionnelle. Il s'agit d'un trouble du fonctionnement de l'intestin, bénin. Pour autant il est responsable d'une gêne importante. Le SII toucherait environ 5% de la population française. Les femmes sont d'ailleurs deux fois plus touchées que les hommes par ce syndrome. Le syndrome de l'intestin irritable se caractérise par un ensemble de symptômes. Par exemple les ballonnements, les douleurs abdominales ou encore les troubles du transit intestinal. C'est lié principalement à la consommation de certains aliments aux pouvoirs de fermentation très importants. A l'origine de ce trouble se trouve une distension des intestins déclenchée par des aliments riches en certaines molécules fermentantes. Elles s'appellent les FODEMAPs (Fermentable by colonic bacteria Oligosaccharides, Disaccharides, Monosaccharides And Polyols) A souligner aussi une forte composante d'hyperperméabilité intestinale et d'inflammation intestinale. Parfois cela peut être couplé à une dysbiose. Certains facteurs favorisent également le SII comme la génétique, les infections voire le stress et l'anxiété. Quelle prise en charge ? L'objectif est de réduire l'inflammation grâce aux oméga-3 et aux polyphénols, notamment. Autre étape : corriger la dysbiose en misant sur des probiotiques spécifiques. Une diète sans FODEMAPs est souvent préconisée. A condition qu'elle reste temporaire puisque les FODEMAPs sont évidemment bons pour la santé ! Il faudra ensuite les réintroduire progressivement dans l'alimentation. C'est pourquoi si vous souffrez de SII le diagnostic et la prise en charge par des spécialistes sont indispensables ! Toutes les infos avec Véronique Liesse  Quelques aliments pratiquement dépourvus de FODMAPs : Le concombre, la carotte, la laitue, la courgette ou encore la courge. Les agrumes, la banane, le kiwi ainsi que le raisin et les mûres. Les produits laitiers comme les fromages à pâte dure. Les légumineuses et féculents. Par exemple les lentilles corail, le quinoa, la polenta. Il existe 4 familles de FODMAPs Les oligosaccharides : présents dans certains légumes comme l'ail, le topinambour, l'artichaut, les asperges, les poids chiches et céréales. Les disaccharides contenu en plus ou moins grande quantité dans les produits laitiers Les monosaccharides dans certains fruits : mangue, pêche, poire, prune, abricots secs. Les polyols très présents dans les confiseries sans sucre de type bonbons, chewing-gum, ainsi que dans les plats industriels La playlist 100% nutrition 

How Human Milk Oligosaccharides (HMOs) became the newest gift to gut health. A look at how the third largest component in human milk is now being produced in powder and capsule form as a product for adults who want to improve their gut health, immunity, and cognitive function. Beau Berman, co-founder of Layer Origin Nutrition in New York, delivers a brief history of HMOs and discusses their potential. Beau Berman was an investigative journalist for 11 years and university professor before segwaying into public relations and marketing. He co-founded Layer Origin Nutrition with two food scientists with degrees and training from Cornell University and Columbia University. Since launching product sales in early 2020, the company has grown extensively. Berman is in charge of all marketing and communications duties. #HumanMilkOligosaccharides #Prebiotics #GutHealth

Today I am joined by a member of the team at Layer Origin Nutrition who specialise in gut health and prebiotic human milk oligosaccharides (HMOs). We discuss what gut health is and why it's important. We also go through exactly what HMOs are and who should be taking them. Find Layer Origin Nutrition's website here https://layerorigin.com Connect with me on instagram @athinacrilley or @findingmyfitpodcast https://www.instagram.com/athinacrilley/ https://www.instagram.com/findingmyfitpodcast/ For health and fitness, or eating disorder recovery coaching, please see my website https://finding-my-fit.com for more details. Check out my Etsy shop FindingMyFitStore here, where you can buy my planners, and self-love or gratitude journals https://www.etsy.com/uk/shop/FindingMyFitStore To read about my journey and recovery from an eating disorder, Diaries of An Anorexic: A Recovery Journey, click herehttps://amzn.to/2FwshNu --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

A low FODMAP diet has become the sweetheart of diets in treating SIBO within the functional medicine and even conventional medicine world. However, as with any protocol implementation, one must be sure to ask, “what’s the end game here?” In this episode, Erin answers listener questions and takes a deep dive into the low FODMAP diet, what it is, how it helps to reduce symptoms of SIBO & IBS and why she very rarely implements it with her clients. Erin clears the confusion and helps lay out how to determine if it’s right for you, as well as potential drawbacks to the diet. This episode is great for anyone who is suffering from SIBO symptoms, IBS, or are otherwise curious about transitioning onto or off of a low FODMAP diet. Share with anyone who may find this beneficial! In this episode: -Quick DIY for coconut milk yogurt [3:05] -Erin’s funky relationship with the low FODMAP diet [5:33] -Why Erin very rarely implements a low FODMAP diet with her clients [9:19] -What’s the purpose of a low FODMAP diet? [11:42] -Why Erin won’t go full tilt on a SIBO-specific episode [12:36] -The SIBO misnomer [16:17] -SIBO symptoms [18:00] -The most misunderstood thing about a low FODMAP diet [19:07] -How do these diets work to reduce symptoms [21:53] -Two schools of thought on when to use a low FODMAP diet [23:27] -The nitty gritty on the low FODMAP diet [25:05] -Oligosaccharides, disaccharides, and monosaccharides [27:26] -Why the dose makes the poison [32:12] -Do you have to follow the low FODMAP diet 100%? [34:00] -Is doing a short term trial of this diet beneficial? [35:26] -Using low FODMAP diet as an elimination diet: two steps [36:25] -The important thing to remember when reintroducing foods [38:36] -Transitioning on and off a low FODMAP diet [40:27] -Downsides of being on this diet long term [43:28] -Using FODMAPs as a tool for triggering times [45:05] Resources mentioned: BioKult Boosted probiotic supplement (3/9/21: NEW CODE! save 15% off your entire order with code FUNK15) https://www.bio-kult.com/bio-kult-boosted/p9 Organifi supplement powder (save 20% on your order with code FUNK) https://organifi.com/FUNK The Funk’tional Nutrition Academy™ https://www.erinholthealth.com/mentorship Monash University App - trusted source for low FODMAPs https://www.monashfodmap.com/ibs-central/i-have-ibs/get-the-app/ This website breaks down FODMAP into categories - a really helpful resource! https://www.fodmapeveryday.com/what-are-oligosaccharides/ Book: Healthy Gut, Flat Stomach (walks you through FODMAP elimination diet) https://amzn.to/3aRg55t Nutritional, microbiological and psychosocial implications of the low FODMAP diet https://onlinelibrary.wiley.com/doi/full/10.1111/jgh.13688 Diets that differ in their FODMAP content alter the colonic luminal microenvironment https://gut.bmj.com/content/64/1/93 Controversies and Recent Developments of the Low-FODMAP Diet https://pubmed.ncbi.nlm.nih.gov/28420945 Follow Erin on Insta https://www.instagram.com/the.funktional.nutritionist/

We are currently gathering visuals and information on cresty neck to share with you all. Check back in and follow the Standlee Premium Western Forage facebook page to get first access!Have a topic idea or feedback to share? We want to connect with you! Email podcast@standleeforage.comShare our podcast and learn more about our co-hosts on our Beyond the Barn podcast pageCheck out the Standlee Barn Bulletin BlogFind more nutritional resources from Dr. Stephen Duren and Dr. Tania Cubitt https://standleeforage.com/nutrition/nutritional-resourcesConnect with Standlee on Facebook and Instagram 

Have you heard about HMOs? Not the health insurance plan, but Human Milk Oligosaccharides. HMOs are a non-digestible component of breast milk that have been shown to boost immunity, improve brain health and have a positive net impact on the microbiome. Hear about this new prebiotic, including potential benefits and latest research. Lindsey Parsons, your host, helps clients solve gut issues, reverse autoimmune disease and type 2 diabetes naturally and lose weight without cutting calories or cutting out major food groups. She's a Certified Health Coach at High Desert Health Tucson, Arizona. She coaches clients locally and nationwide. You can also follow Lindsey on Facebook, Twitter, Instagram or Pinterest or reach her via email at lindsey@highdeserthealthcoaching.com to set up a free 30-minute Healthy and Sustainable Weight Loss/Health Restoration Breakthrough Session. Show Notes

Human milk provides both nutritional and non-nutritional components tailored to the specific need of the infant at all phases of growth. It is a wonderful example of personalised medicine and diet and its complexity is only partially understood. The oligosaccharides contained in breastmilk have only recently emerged as potent pro- and anti-biotics and they are proven to have effects on several other physiological mechanisms and biological pathways, such as the immune system.We discuss with Dr. Townsend, a leading scientist in this field, about these special carbohydrates’ properties, about their chemistry and the challenges of running ambitious multidisciplinary research at the interface between chemistry and biology. Dr. Townsend takes us on a surprising journey of personal development and scientific progress that could lead to a revolution in nutrition, the design of novel antimicrobial and antifungal drugs and even re-think contraception. 

Rachael Buck, Ph.D., Research Fellow at Abbott discusses necrotizing enterocolitis (NEC) in premature babies and the pre-clinical study from Johns Hopkins and Abbott, that was published in "Pediatric Research" that showed for the first time that certain human milk oligosaccharides (HMOs) can prevent the development of NEC.

Victoria Niklas, MD discusses the function of human milk oligosaccharides (HMOs) in newborns and their benefit to preterm infant healthThe impact of freezing, thawing and pasteurization on HMOsThe potential of HMOs in future health and wellness uses

Causes and triggersBrain-gut axis - https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4367209/pdf/AnnGastroenterol-28-203.pdfGut microbiome - https://onlinelibrary.wiley.com/doi/full/10.1111/apt.12728Environmental factors Post infection - (e.g. gastroenteritis infection or campylobacter pylori) Beatty JK, Bhargava A, Buret AG. Post-infectious irritable bowel syndrome: mechanistic insights into chronic disturbances following enteric infection. World J Gastroenterol. 2014;20(14):3976-3985.Enck P, Aziz Q, Barbara G, et al. Irritable bowel syndrome. Nat Rev Dis Primers. 2016;2:16014.Thabane M, Marshall JK. Post-infectious irritable bowel syndrome. World J Gastroenterol. 2009;15(29):3591-3596.Thompson JR. Is irritable bowel syndrome an infectious disease? World J Gastroenterol. 2016;22(4):1331-1334.Investigations and Diagnosis: Blood tests, stool samples, family history, colonoscopy, gastroscopy Hydrogen Breath Testshttps://onlinelibrary.wiley.com/doi/pdf/10.1111/jgh.13689http://shepherdworks.com.au/fodmaps-breath-testing-are-you-blowing-your-money/Rome Criteriahttps://irritablebowelsyndrome.net/clinical/new-rome-iv-diagnostic-criteria/https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5704116/#!po=31.2500 Dietary interventionsLow FODMAP diet (Fermentable, Oligosaccharides, Disaccharides,Monosaccharides and Polyols)Management: 6-8 week elimination diet and slow reintroduction (under close guidance from a DT)FibreSoluble vs Insoluble - depends on your symptoms.Soluble fibre (e.g., psyllium husk) may assist in the management of IBS and can improve symptoms of patients.Supps may cause bloating - important to introduce this gradually. Probiotics/PrebioticsSome evidence for use of probiotics in the context of GIT infections and diarrhoea. About 7–30% of patients with infectious diarrhoea can develop IBS. Probiotics may help to improve the barrier that lines our gut.There is no specific probiotic that is recommended. If you choose a probiotic, take the same strain and dose for 4-weeks. If you feel better, continue with the same probiotic. If you do not feel better after 4-weeks, try a different dose or strain. We can guide you where to start depending on your Sx. Summary: Diets for the treatment of IBS symptoms are complex and multifactorial. Due to huge amounts of patient variation in severity of symptoms and intolerances, it can challenge to point point an exact method. Many different diets have been studies in the treatment of IBS, however there have been huge limitations in many of those published. At present the diet with the best level of evidence is the elimination diet (low fodmap and reintroduction) under the guidance of an APD.https://onlinelibrary.wiley.com/doi/epdf/10.1111/j.1365-2036.2004.02267.xMedical management references:American Gastroenterological Association Institute Technical Review on the Pharmacological Management of Irritable Bowel Syndrome- https://www.gastrojournal.org/article/S0016-5085(14)01090-7/fulltexthttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC5291563/American Gastroenterological Association Institute Guideline on the Pharmacological Management of Irritable Bowel Syndrome - https://www.gastrojournal.org/article/S0016-5085(14)01089-0/fulltext   Dr Carly YmerDr Carly Ymer is a clinical psychologist who practices holistic psychotherapy, using her passion for mental and emotional wellbeing to help clients be their best. She believes and practices within an integrative and holistic framework of the synergy between thinking, emotions, and behaviour. Carly is passionate about working with children, teenagers and young adults, with a range of emotional, social and behavioural difficulties. https://beingwellclinic.com/

Are you unsure of whether dairy fits in your real food lifestyle? Curious about the benefits of certain forms of dairy? Want to know the telltale signs you should eliminate dairy? Tune in to hear Ali and Becki discuss both sides of the story when it comes to dairy and how to choose if dairy is right for you. Learn about the benefits of raw milk, cultured dairy and grassfed whey and why it is essential to focus on sourcing if consuming dairy. Plus, get the scoop on the estrogenic influence of dairy, how dairy may impact mental health and the insulin effects of dairy so you can make a truly informed decision on whether to consume!   In this Episode, Ali and Becki take on both sides of the dairy argument and discuss the benefits of certain whole food forms of dairy, why the way dairy is processed matters and how compounds like oligosaccharides, immunoglobulins, probiotics and colostrum can be health supporting. Learn about the difference between goat and cow dairy and why this may be a better option for some due to the casein protein variance in different animal milks. On the flip side, learn about the hormonal concerns with dairy, what conditions might benefit from its elimination and why Ali’s Anti-Anxiety Diet book is dairy free. Plus, get tools for accidental dairy exposure and to mitigate the effects of overindulgence and our favorite dairy and non-dairy recipes!   Also In This Episode Upcoming EventsKetoCon FAMA presents The Anti-Anxiety Diet at the Jung Center Virtual Ketosis Class Starts May 15th! Benefits of DairyRaw Milk, Oligosaccharides and Probiotics Colostrum for Gut Health Homogenization of Dairy Immune Supporting Compounds Found in DairyEpisode 55: Breastfeeding Naturally Nourished Grassfed Whey Drawbacks of DairyManipulation and Processing of Conventional Dairy Estrogen and rBGHSuper Turmeric Ultimate Detox 10 Day Real Food Detox Dairy and Mental HealthDigestaid Dairy and Insulin Testing for Dairy Sensitivity with MRT Best Dairy and Non-Dairy RecipesNaturally Nourished Cookbook Tropical Bliss Smoothie Greek Yogurt Cheesecake Bars Yogurt Panna Cotta Maca Cacao Fat Bombs Cauliflower Pizza Crust Berry Rooibos Bowl

Welcome to The Nutritional Pearls Podcast! Focusing on topics that include digestion, adrenal fatigue, leaky gut, supplementation, electrolytes, stomach acid, and so much more, “The Nutritional Pearls Podcast” features Christine Moore, NTP and is hosted by Jimmy Moore, host of the longest running nutritional podcast on the Internet.  Sharing nuggets of wisdom from Christine's training as a Nutritional Therapy Practitioner and Jimmy's years of podcasting and authoring international bestselling health and nutrition books, they will feature a new topic of interest and fascination in the world of nutritional health each Monday. Listen in today as Christine and Jimmy talk all about carbohydrates in Episode 9.   Here's what Christine and Jimmy talked about in Episode 9: 1. Review of Nutrient Classes: A. Water B. Macronutrients 1. Proteins=18% of the body 2. Fats=15% of the body 3. Carbohydrates=2% of the body C. Micronutrients 1. Minerals=4% of the body 2. Vitamins=1% of the body 2. Facts about carbohydrates A. All green plants produce carbohydrates. Carbohydrates are starch and sugar. Carbohydrates are made of three elements: Carbon, Hydrogen, and Oxygen. B. There are 2 classifications of carbohydrates: complex (starches) and simple (sugars) C. The sugars that make up carbohydrates come in many different forms: 1. Monosaccharides: most basic form of sugar; They cannot be broken down into more simple parts; They are soluble in water. 2. Disaccharides: sugars that contain 2 monosaccharide residues. It is also called a double sugar. These are also soluble in water. 3. Oligosaccharides: contain 2 to 6, rarely 10 monosaccharides. They can have many functions like cell recognition and cell binding. They can play an important role in the immune response. These are soluble in water and they are sweet to the taste. 4. Polysaccharides: like starch are composed of long chains of monosaccharide units bound together by glycosidic linkages. These are complex carbohydrate that get broken down in the mouth and the small intestine into simple sugars. The solubility of these varies. Some are not soluble in water. (cellulose). Some are only soluble in hot water (starch). Some are readily soluble in cold water (pullulan). Some can be sweet to the taste like sweet potatoes, but a lot them are not sweet to the taste like regular potatoes, rice, legumes, and lentils. How Carbohydrates Are Broken Down Sugars Larger Carbohydrates Monosaccharides Disaccharides Oligosaccharides Polysaccharides Fructose (fruit sugar) Sucrose Inulin Starch Glucose Lactose Dextrin Galactose Maltose Cellulose Pectin Glycogen D. You do not need to consume sugars in order to make them. Gluconeogeneisis. E. When carbohydrates go through the refining process, they are stripped of their nutrients. F. Eating excess refined carbohydrates and sugar can lead to nutrient deficiencies because excess consumption of these can pull nutrients out of the bones and the rest of the body. G. Carbohydrates, in the right forms like berries (in small amount with some type of fat added to it), leafy greens and non-starchy vegetables (those we eat on a ketogenic diet), do have beneficial uses in the body. 1. Carbohydrates provide a quick fuel source for the brain and proved a quick energy source for muscles. 2. Carbohydrates help regulate the fat and protein you eat. 3. A lot of carbohydrates, especially leafy greens, provide a source of fiber which helps keep our bowels moving regularly. 4. Carbohydrates help by lubricating joints. 3. Sources of Carbohydrates A. The first kind of carbohydrate you should be eating is from leafy greens and non-starchy vegetables. Try to eat as many colors as possible and in season. Our bodies weren't made to have every vegetable or fruit all year round. Try to incorporate raw vegetables. B. Next, eat whole fruits. Don't do fruit juices as they are higher in sugar and you lose the fiber from the fruit when you just drink the juice. Stick to the low sugar fruits like berries and eat them in season. C. On a ketogenic diet, you can have squash, but make sure it's the less starchy ones like zucchini and yellow squash. You can even have spaghetti squash, but maybe not as often. Butternut squash and acorn squash tend to be a little higher in starch. For those who are not eating a ketogenic diet, you can add sweet potatoes in on occasion as well as yams, plantains, parsnips, pumpkin, and others. Nutritional Pearl for Episode 9: Carbohydrates have many beneficial functions in the body but we do not necessarily need to eat them because our bodies can make them from protein. GET A $39 BOTTLE OF OLIVE OIL FOR JUST A BUCK GET YOUR $39 BOTTLE FOR JUST $1 NOTICE OF DISCLOSURE: Paid sponsorship YOUR NEW KETO DIET ALLY NOTICE OF DISCLOSURE: Paid sponsorship BECOME A NUTRITIONAL THERAPY PRACTITIONER Sign up for the 9-month program NOTICE OF DISCLOSURE: Paid sponsorship     LINKS MENTIONED IN EPISODE 9 – SUPPORT OUR SPONSOR: Complete nutriton for nutritional ketosis (COUPON CODE LLVLC FOR 10% OFF YOUR FIRST ORDER) – SUPPORT OUR SPONSOR: Become A Nutritional Therapy Practitioner – SUPPORT OUR SPONSOR: The world's freshest and most flavorful artisanal olive oils. Get your $39 bottle for just $1 – JIMMY'S KETO LIVING SUPPLEMENT LINE: Try the KetoEssentials Multivitamin and Berberine Plus ketogenic-enhancing supplements

This week we bring back regular guest, Dr. Jerome Craig, to teach us all about living a gluten free lifestyle. As you may know, Dr. Craig is the voice, vision and wisdom behind many of our Fitlandia webinars. Today we’re talking about being gluten free and asking if it is just another diet fad or truly beneficial for our health. If you’ve listened to previous Fitlandia podcasts you know we’re passionate about bringing credible, science-backed information to our listeners - no more fads, no more diets, no more quick fixes. So, this gluten free thing is a hot topic right now, and was initially thought to be healthy. But now there’s a backlash about the research, or lack thereof about the health benefits of eating gluten free. So, we posed this question to Dr. Craig, “Do you believe being gluten free is a diet fad?” He tells us that it’s become a very popular way of eating. The statistics show that 20 million Americans are eating gluten free and a third of those people are trying to avoid gluten. It’s very much front and center in today’s culture. So, is it a fad? Yes, no and maybe. It is a necessity for everyone? Yes, no and maybe. Dr. Craig states, it’s important to look at the science. It’s hard to say, one way or another, exactly what being gluten free or not will do for your body but a diet concentrated mostly on any grain isn’t going to be the most nutritious. The best thing about grains is how much fiber they provide. Fiber is good for us, helping to maintain blood glucose levels but also creates digestive distress for many people and that’s when the gluten argument gets a little foggy. So, what is gluten? Typically, we know of gluten as the protein found in wheat, barley and rye. Gluten is made up of two molecules that are added together; a larger, polymeric glutenin and a smaller protein, gliadin. When combined, they create a lot of stickiness. As wheat is ground and kneaded into dough, it becomes very elastic which is popular in bread making. The air molecules within the dough are trapped, making the bread strong and fluffy. This is where the science and the argument come in - the gluten free market place is a huge industry now. Dr. Craig tells us, “The gluten free market has more than doubled in sales between 2011 and 2016 and today is a $15 billion market.” Although thriving, these products are not necessarily better for you, just because they are gluten free. Most of these baked goods are corn or rice based and don’t provide us more nutrition. Gluten Free Society posts a variety of glutens. Their argument is with 400 glutens occurring in nature; only 40 of those exist in the human food supply. Most seeds are made with components that are meant to be protected and not digested. These seeds are grown so animals eat and spread them to reassure regrowth of the plants. For optimal health and digestion, it is recommended to not only watch wheat glutens, but all grains because every grain has gluten in it. That’s right; gluten is not just in wheat, rye and barley but also rice, corn and millet which are used in gluten free foods. These all have a group of plant storage proteins, called prolamins, which for most of us are not easily digestible. If we look back at traditional ways of making breads, they used to ferment it. These grains required time to absorb water and the fermentation process gave the bread the gluten-like texture we know and love. They Don't Make 'Em Like they Used To Today, however, commercial bakeries use a gluten concentrate in creating doughs. This modern way of milling flour strips the nutrients, leaving the starch and then the concentrate is added to make the bread fluffy again. This is why eating “gluten” causes intestinal distress for so many people because our immune systems and guts are reacting to it. Additives such as coloring, sweeteners, shortening and bleaching agents are added to commercial bread products and are not usually labeled because they’re not technically food ingredients. No wonder our bodies are inflamed! One of our big issues with gluten today is with studies of Celiac; a serious genetic autoimmune disorder. Celiac provokes problems with the immune system if gluten is consumed. Most celiacs have to follow a strict gluten free diet. Even non-celiac people may have sensitivity to wheat/ gluten because many ingredients in wheat can be problematic. The best way to feel better is to avoid eating these types of foods for a period of time, and there are certain probiotics that may help people digest gluten. Dr. Craig points out, “If you eliminate all grains from your diet, you’re going to change your body’s microbiology. This colony changes when you change what you eat, and when a certain food is eliminated and then brought back into the diet later – there is likely to be difficulties with digestion.” Studies do show people who suffer with gut inflammation, leaky gut or IBS greatly benefit from a grain free diet. Eliminating grains not only helps us cut out wheat glutens but we naturally incorporate more fruits and vegetables into our diet instead of processed foods. This gives us greater health benefits by increasing our nutrients and helping to manage blood sugar levels. It’s not about replacing the gluten with other non-gluten baked goods but transitioning into more of a “paleo style” way of eating by removing all flours and adding in more root vegetables and nutrient dense foods. We need to listen to our bodies. When we slow down and pay attention to how our body feels, we can use that as a guide for dietary choices. The easiest way to see what might be causing you inflammation is to take a break from it, see how great your body feels, and introduce it back slowly later if you choose. Tips on Reintroducing Foods Back Into Your Diet Grains for example: • Look up fermentable ways to make your own bread so you know exactly what you’re adding in to it • Start with consuming small amounts and see if you feel any gastrointestinal distress • Probiotics which help with digestion – some in the bacillus or lactobacillus family or any lactate fermenting will help break down these foods. With so many people suffering from gut inflammation and borderline immune dysfunction, its no wonder that being gluten free has become so popular and is seen as a trending fad. People who experience food disorders or GI distress tend to benefit from a low FODMAP diet. A low FODMAP diet, or FODMAP elimination diet, refers to a temporary eating pattern that has a very low amount of food compounds called FODMAPs. The acronym, as described by co-creator Sue Shepard, stands for: • Fermentable – meaning they are broken down (fermented) by bacteria in the large bowel • Oligosaccharides – “oligo” means “few” and “saccharide” means sugar. These molecules are made up of individual sugars joined together in a chain • Disaccharides – “di” means two. This is a double sugar molecule • Monosaccharides – “mono” means single. This is a single sugar molecule • And Polyols – these are sugar alcohols (however, they don’t lead to intoxication!) This way of eating is primarily beneficial for people with GI problems because any fructans, the fructose molecule found in wheat are removed as well as plant fibers which lead to bacterial overgrowth in the gut. Leaky gut can also be caused by a gluten dense diet resulting in a buildup of antibodies to the hormone, Zonulin. This hormone, which acts like a border control in the gut, opens up gap junctions allowing large particles to pass through. However, gluten stimulates the release of Zonulin which can promote leaky gut. How do glutens affect autoimmune disease? Protein molecules that define a grain may be mistaken by our immune system to look like the digestive tract called molecular mimicry. Hyperpermeability, or the increase of permeability (leaky gut), is at the heart of immune dysfunction. Protein leaks out of the digestive tract directly into the blood stream which creates a negative response in our bodies. This can be caused by food particles or toxins that make it across the bacteria that lines the gut. Our bodies become hyper-vigilant and when the immune system dials in with an unrecognizable substance in the system, our bodies can start attacking its own cells. To help with this, we want to broaden the spectrum of probiotic foods in our diet, since we tend to miss out on nutrients if we eliminate food groups for long periods of time. For people who are trying to reintroduce foods back to their diets, Dr. Craig suggests starting with fermented foods which are easier to digest. A small amount of toxins help to keep our immune system alert and makes it easier to adjust after detoxification. As you start reintroducing foods look for: • Family history (especially celiac) to try and avoid gluten and grains • Gut inflammation (heart burn, IBS) correlations with food allergies • Intestinal permeability (many food sensitives) you will start to react to more foods • Skin issues (eczema, psoriasis, discoloring, bruising) • Digestion (gas, bloating, diarrhea, constipation, heartburn) • Brain function (brain fog, hard time concentrating, fatigue after meals which are all associated with immune function and a difficulty regulating blood sugar and insulin levels. • Anxiety / Depression – inflammatory process which grains tend to feed into this response For more on how grains affect our neurological health, check out Grain Brain by David Perlmutter. If you’ve experienced any of the symptoms we’ve talked about or are curious about eating grain or gluten free, it’s worthwhile to try it for your body. Our food controls every function of our bodies; our mood, energy and our digestion. When you look out for your gut, your gut will look out for you! Here are some helpful tips: • Focus on understanding how your body feels – food journaling is beneficial • Use framework of how you’re doing with eliminating or reintroducing foods (Christa uses a scale 1-5) • Look at avoiding pesticides and glyphosates in commercial foods which damage the gut microbiome • Be confident in your journey in finding what best works for your body Do you love Dr. Craig as much as we do? You can join his online Nutritional Ketosis program that launches April 23rd. A FREE, 1-yr memberhsip to Fitlandia is included ($228 value). Our listeners get 20% off. See below for details. REGISTER TODAY!  (save 20% and enter LOVEKETO at checkout - good through 4/14) Want More? Subscribe to the Fitlandia Podcast today and have a healthy commute everyday!    

When a baby is born, two amazing things happen. There’s the arrival of a new human into the world which is a momentous, beautiful, incredible event. But most people don’t know that also happening at the same time is the critical transfer of bacteria from mother to baby  – this is the “seeding” of the human microbiome. Even more amazing is that there are special sugars in breastmilk that are designed to “feed” the bacteria in the baby’s gut newly arrived from mum. This “seed and feed” process is a hot topic of scientific research right now especially as the latest science is indicating that whether a baby is born vaginally or by C-section, and whether the baby is breastfed or formula fed, these could have ramifications for the child’s lifelong health. Toni and I discussed the importance of the micro biome for developing our future health. It was really interesting to talk to Toni and find out all about her experiences and what led to the discovery of this important part of health. Some of the things we discussed are: What are microbes, the micro biome, and why should we care? How can we alter our micro biome – for better or for worse? How we unwittingly consume antibiotics, without ever taking them from the doctor How the microbes from a vaginal birth are different than a caesarean section, and also the differences when baby is breastfed or formula fed How you can improve yours and your baby’s micro biome if you have had to take antibiotics or have had a caesarean Could the micro biome have an effect on the non-communicable diseases which are on the rise Balancing the “forest” ecosystem in your gut Oligosaccharides in breastmilk Resources: Huffpost Microbiome article Microbirth the film (available to stream online immediately!) The Microbiome Effect book

Megan Sanctuary, MS, PhD candidate, is a student at the University of California, Davis. She is a member of the Milk Group that has been decoding mother’s milk for clues to lasting health for the past decade. She is currently using this basic science information to develop effective clinical interventions. A feature of the evolution of lactation is the explicit development of a symbiotic relationship between microbes and the mammalian host. This relationship is emerging as a key process of proper development. Human milk feeds and guides the colonization of the infant gut microbiota and nourishes the phenotypic state and metabolic processes of bacteria evolved to this unusual ecological niche. A milk-oriented microbiota (MOM) sets the infant up for a lifetime of health. The crosstalk between maternal milk and the infant gut has been the focus of research of an interdisciplinary and highly integrated team, the Milk Group, at UC Davis, for the past decade. Megan's group have used the insights gained from basic science research to steer the development of clinical solutions. Interestingly, one of the most abundant components of human milk, oligosaccharides, provides no direct nutritional support to the infant. Instead, they have shown that these complex sugars actually selectively promote the growth of beneficial bacteria in the gut while excluding potential pathogens. The specificity of this interaction is a key principle to understanding how the microbial ecology of the intestine goes wrong promoting conditions like irritable bowel syndrome in adults and necrotizing enterocolitis in preterm infants. This paradigm has been utilized in recent clinical trials with success, and we have also began to examine the gut microbiota-brain axis in neurodevelopmental disorders such as autism. [00:03:32] Milk-oriented microbiota presentation at AHS 16. [00:06:15] Implications for the microbiota. [00:06:58] Critical periods of development. [00:08:34] The functions of the microbiota. [00:08:54] Oligosaccharides in milk are prebiotics for bacteria. [00:10:16] Immune factors in milk, lactoferrin. [00:12:56] "Lock and key" milk specificity. [00:15:07] Donor milk. [00:16:24] There is no substitute for human breast milk. [00:17:55] Pasteurisation. [00:19:06] WAPF milk formulations. [00:22:57] Should we be consuming the milk of other animals? [00:24:36] Raw dairy from a cow that you know. [00:27:31] Other hormones in milk. [00:27:50] Type 1 diabetes. [00:29:19] Gut health could be the deciding factor. [00:31:53] Necrotizing enterocolitis. [00:32:34] Bifidobacteria supplementation (probiotics). [00:33:35] Autism and antibiotics. [00:35:03] Neurotransmitters and short-chain fatty acids. [00:37:06] Environmental toxicity. [00:41:54] Megan is consulting, email her.

Presented by Lars Bode, PhD

Presented by Lars Bode, PhD