Podcasts about Saccharomyces

Research shows that our gut microbiome -- the trillions of microbes that populate our intestines -- isn't just involved in digestion. It's intimately linked to our immune systems, mental health, cognition and more. If you want to improve the health of your gut microbiome, there are specific best practices that can help. This episode, NPR health correspondent Will Stone shares tips on probiotic supplements, microbiome tests, and the most important factor -- your diet.Follow us on Instagram: @nprlifekitSign up for Life Kit's skincare newsletter: http://npr.org/skincareHave an episode idea or feedback you want to share? Email us at lifekit@npr.orgSupport the show and listen to it sponsor-free by signing up for Life Kit+ at plus.npr.org/lifekitSaccharomyces boulardii CNCM I-745 and Lactobacillus rhamnosus GG are two examples of probiotic strains that have considerable evidence from randomized controlled trials. Saccharomyces boulardii CNCM I-745 for travelers' diarrhea and antibiotic-associated diarrhea and Lactobacillus rhamnosus GG for antibiotic-associated diarrhea for children and adults, and also for upper respiratory tract infections.See pcm.adswizz.com for information about our collection and use of personal data for sponsorship and to manage your podcast sponsorship preferences.NPR Privacy Policy

Research shows that our gut microbiome -- the trillions of microbes that populate our intestines -- isn't just involved in digestion. It's intimately linked to our immune systems, mental health, cognition and more. If you want to improve the health of your gut microbiome, there are specific best practices that can help. This episode, NPR health correspondent Will Stone shares tips on probiotic supplements, microbiome tests, and the most important factor -- your diet.Follow us on Instagram: @nprlifekitSign up for Life Kit's skincare newsletter: http://npr.org/skincareHave an episode idea or feedback you want to share? Email us at lifekit@npr.orgSupport the show and listen to it sponsor-free by signing up for Life Kit+ at plus.npr.org/lifekitSaccharomyces boulardii CNCM I-745 and Lactobacillus rhamnosus GG are two examples of probiotic strains that have considerable evidence from randomized controlled trials. Saccharomyces boulardii CNCM I-745 for travelers' diarrhea and antibiotic-associated diarrhea and Lactobacillus rhamnosus GG for antibiotic-associated diarrhea for children and adults, and also for upper respiratory tract infections.See pcm.adswizz.com for information about our collection and use of personal data for sponsorship and to manage your podcast sponsorship preferences.NPR Privacy Policy

SIBO & Parasite Antimicrobial Protocol: https://drruscio.com/biofilm-protocol/?nab=0&utm_source=youtube  Elemental Diet: https://store.drruscio.com/pages/elementalheal  Triple Therapy Probiotics: https://store.drruscio.com/products/triple-therapy-probiotic  Gut Rebuild Nutrients: https://store.drruscio.com/products/gut-rebuild-nutrients-powder-chocolate?srsltid=AfmBOopnMhnrTlDklAWPUIyuoOFwM3FwTahLXX4888KzfgBc-Ym9bUvt    Parasites are an often-overlooked factor in chronic gut symptoms, food intolerance, histamine-type reactions, fatigue, and cases where patients feel stuck despite addressing SIBO, Candida, or other common gut imbalances. In this episode, Dr. Ruscio, Dr. Jake Vonfeldt, and Dr. Scott Spiridigliozzi discuss common parasites like Giardia, Cryptosporidium, Blastocystis, pinworms, and helminths, why standard testing can miss them, and how clinical history can help determine when parasites deserve closer consideration. They also share both natural and pharmaceutical parasite protocols, along with practical guidance on when each approach may be appropriate.   ✅Start healing with us! Learn more about our virtual clinic:  https://drruscio.com/virtual-clinic/

A 2026 randomized placebo-controlled trial just found that adaily yeast-derived nucleotide supplement significantly improved memory and cognitive test scores inseniors with mild cognitive impairment — in just 6 months, with zero reported side effects. Here's what the science actually says. 

Het is één van de best onderzochte micro-organismen ter wereld als het gaat om darmgezondheid. In deze aflevering ontdek je wat Saccharomyces boulardii precies is, waarom het zo uniek is en welke wetenschappelijk onderzochte voordelen deze wonderlijke gist kan hebben voor jouw gezondheid.Veel luisterplezier!Ik vind zelf dit supplement met Saccharomyces Boulardii erin heel mooi. 

The first time I heard the words "Sugar Fungus" used with horses, I thought it might be a new, and possibly harmful, reportable disease. I braced myself for the thought that another new disease was invading the world of horses, and that there may not be a cure. However, to my surprise, I learned that sugar fungus is the translation of a common yeast called Saccharomyces: Sacro meaning sugar, and myces meaning yeast (from the Greek). This yeast is generally beneficial, supporting digestive processes in both animals and humans. This yeast appears in baker's yeast, brewer's yeast, and sourdough starter. The most common species is Saccharomyces cerevisiae, widely recognized for its role in fermentation. Saccharomyces cerevisiae, which is commonly added as an ingredient in commercial horse feeds. In this podcast, I discuss what it is, the common forms found in horse feeds, and the proposed benefits of adding it. I then discuss what many call "unintended consequences," or the possible downstream effects of many foods and food additives. I describe the Polyol Pathway (aka the Sorbitol Pathway) and how yeasts are known triggers, along with high-glycemic foods, such as grains. The overall effect of adding yeasts to grains may be an increase in fructose production, leading to aggressive behavior, increased body fat, and decreased mitochondrial efficiency. As always, none of this has been shown to occur in horses because studies have been performed only in humans and lab animals; however, most studies using Saccharomyces cerevisiae added to a grain feed to help horses with stress indicate that feeding an all-forage diet before stressful events may be just as effective.

Dietitian Nutritionist Leyla Muedin discusses a Stanford-led randomized controlled trial published in Nature Medicine in which a five-day, calorie-restricted fasting-mimicking diet improved symptoms and inflammatory markers in people with mild to moderate Crohn's disease. In the three-month study of 97 patients, 65 followed monthly five-day cycles of 700–1100 calories/day with plant-based meals, while 32 continued usual diets; about two-thirds of the fasting-mimicking group reported symptom improvement, with fatigue and headaches but no serious side effects, and fecal calprotectin and other inflammatory molecules decreased. She notes bowel rest and the specific carbohydrate diet as additional approaches. The episode also explains how antibiotics can cause diarrhea by disrupting gut bacteria, lists higher-risk antibiotics, offers supportive steps (hydration, BRAT foods, avoiding irritants), recommends Saccharomyces boulardii taken away from antibiotics, and outlines warning signs requiring medical care, including possible C. difficile.

Mari Granstrom, founder and “chief executive activist” of Origin By Ocean, joins the Grow Everything podcast to explain how massive seaweed blooms, driven by nutrient pollution and eutrophication, can become a regenerative feedstock for bio-based and biodegradable chemicals. Mari shares how a career in industrial biochemistry, plus years of scuba diving and growing up near the polluted Baltic Sea, shaped their mission to transform invasive sargassum into high-performance ingredients that can replace many oil-derived inputs in everyday products. The conversation covers the scale of the sargassum problem across the Caribbean and Gulf of Mexico, how Origin By Ocean processes seaweed into “white powders” customers can use in cosmetics and nutraceuticals, and why the future of climate entrepreneurship needs diversity, integrity, and business models that restore ecosystems instead of extracting from them.Grow Everything brings the bioeconomy to life. Hosts Karl Schmieder and Erum Azeez Khan share stories and interview the leaders and influencers changing the world by growing everything. Biology is the oldest technology. And it can be engineered. What are we growing?Learn more at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.messaginglab.com/groweverything⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Chapters:(00:00:00) Seaweed is the oil we never used(00:01:00) Karl's Hidden Brain live show story + talking to strangers(00:03:00) Spring break travel + staying plugged into biotech(00:04:05) Pfizer Oscars ad: what “breakthrough” messaging gets right(00:08:15) Echo Biotech + NYC's biotech network, from biomaterials to investing(00:11:10) Meet Mari Granstrom and Origin By Ocean (how they met at Climate Week)(00:14:00) Mari's path: biochemical expertise inside big chemical companies(00:16:25) Eutrophication 101 + spotting seaweed blooms as future biomass(00:19:20) The sargassum crisis: 40–60M tons/year in the Caribbean + Gulf(00:21:00) Is this just a Gulf issue? Baltic Sea vs “real oceans”(00:23:00) Turning research into a real biorefinery business(00:25:00) “Chief executive activist”: science, entrepreneurship, advocacy as one role(00:28:05) How seaweed can replace oil-derived functionality in everyday products(00:30:10) Regenerative value chains vs ESG (doing less harm vs net-positive)(00:33:00) Why diversity (backgrounds, not just demographics) drives better solutions(00:34:00) Future-casting: where marine biomass will (and won't) make sense(00:37:00) Quickfire: ocean's passive-aggressive text, algae blooms, nudibranchs(00:40:00) Demo products: cosmetics, hair growth, makeup + showing customers potential(00:41:00) Wrap-up reflections (seaweed as feedstock, alternate history)Links and Resources:Mari Granstorm episode linksSynBioBeta Pass - Discount code: Grow Everything Topics Covered:fermentation, biomanufacturing, yeast, Lallemand, enzymes, biofuels, xylose, Saccharomyces cerevisiae, genomics, synthetic biologyHave a question or comment? Message us here:Text or Call (804) 505-5553⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠ / ⁠⁠⁠⁠⁠⁠⁠Twitter⁠⁠⁠⁠⁠⁠⁠ / ⁠⁠⁠⁠⁠⁠⁠LinkedIn⁠⁠⁠⁠⁠⁠⁠ / ⁠⁠⁠⁠⁠⁠⁠Youtube⁠⁠⁠⁠⁠⁠⁠ / ⁠⁠⁠⁠⁠⁠⁠Grow Everything⁠⁠⁠⁠⁠⁠⁠Music by: Nihilore Production by: Amplafy Media

Kevin Wegner, VP of R&D at Lallemand, joins Karl and Erum to share three decades of wisdom from the frontlines of industrial fermentation. From his gateway into the industry through homebrewing beer to leading global teams that deliver high-value microbial products at billion-gallon scale, Kevin reveals why a 1% improvement in ethanol yield translates to massive economic value, how his team engineered yeast strains that produce both enzymes and ethanol simultaneously, and why scaling from large to even larger bioreactors requires solving genetic and environmental puzzles simultaneously. The conversation explores Lallemand's century-long evolution from baker's yeast to cutting-edge synthetic biology, the untapped potential of xylose and complex sugars for expanding biomanufacturing feedstocks, and Kevin's vision for anaerobic fermentation, digital twins of cells, and biodegradable materials with perfectly tuned lifecycles. Whether you're fascinated by the microbial diversity hiding in America's public lands, curious about why sour beer yeast is a game-changer for Brooklyn craft brewers, or wondering how fermentation could revolutionize water treatment and replace single-use plastics, this episode unpacks the science, strategy, and scale needed to grow everything.Grow Everything brings the bioeconomy to life. Hosts Karl Schmieder and Erum Azeez Khan share stories and interview the leaders and influencers changing the world by growing everything. Biology is the oldest technology. And it can be engineered. What are we growing?Learn more at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.messaginglab.com/groweverything⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Chapters:(00:00:00) - Flux capacitor, compost heat, and New York City garbage as fuel(00:03:10) - AI regulation and “synthetic beings”(00:06:00) - Shoutouts and recent hangs (Paul Shapiro, Superorganism, The Wooly)(00:09:40) - Longevity + a sauna networking event(00:13:30) - Advanced Biotech for Sustainability report + introducing Kevin Wegner(00:15:50) - Kevin's origin story: chemistry, microbiology, and homebrewing beer(00:17:00) - Early lessons in large-scale fermentation and scale-up realities(00:22:00) - What Lallemand does today and who they serve(00:33:40) - How legacy fermentation drives innovation (including sour beer yeast)(00:37:30) - America's Living Library Act, Molecule Manifesto, digital twins, and “anaerobic everything”(00:46:40) - Quickfire round + plastics moonshot(00:49:30) - Wrap-up and upcoming events (DC Climate Week, SynBioBeta)Links and Resources:LallemandLallemand Patent ApprovalNovel Yeast- Mascoma, Lallemand Jointly Marketing the New Product⁠SynBioBeta Pass⁠ - Discount code: Grow Everything Topics Covered:fermentation, biomanufacturing, yeast, Lallemand, enzymes, biofuels, xylose, Saccharomyces cerevisiae, genomics, synthetic biologyHave a question or comment? Message us here:Text or Call (804) 505-5553⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠ / ⁠⁠⁠⁠⁠⁠Twitter⁠⁠⁠⁠⁠⁠ / ⁠⁠⁠⁠⁠⁠LinkedIn⁠⁠⁠⁠⁠⁠ / ⁠⁠⁠⁠⁠⁠Youtube⁠⁠⁠⁠⁠⁠ / ⁠⁠⁠⁠⁠⁠Grow Everything⁠⁠⁠⁠⁠⁠Music by: Nihilore Production by: Amplafy Media

In this video, I'm going to show you how to stop candida in 24 hours. The most common candida treatments are designed to fail. Discover a more effective way to eliminate a candida infection and learn how to kill candida fast.Download Dr. Berg's Free Daily Health Routine: https://drbrg.co/45qtO070:00 Introduction: How to stop candida in 24 hours 0:13 Candida in the gut0:37 The most powerful candida natural remedy1:45 Candida overgrowth explained 3:28 What causes candida overgrowth?6:25 24-hour candida cleanse Once candida has built a biofilm in your gut, it takes 1000 times the dosage of a typical antifungal treatment to eliminate the problem!A candida infection can progress through 3 phases:Phase 1: Yeast Phase 2: ChainPhase 3: FilamentConventional candida treatment is not very effective against phase 3 candida infections. In 2025, candida overgrowth affected 7000 people. It's primarily a hospital superbug, with a mortality rate of 30-60%.Candida overgrowth is often triggered by:1. Antibiotics 2. Sugar3. Stress4. Antacids5. Birth control pillsThis candida cleanse protocol can help you eliminate candida overgrowth in 24 hours!1. Starve candida overgrowth with a ketogenic diet and intermittent fasting.2. Destroy biofilms with Saccharomyces boulardii and NAC. Oregano oil can be used to kill candida directly.3. Take a good probiotic and consume fermented foods with each meal. Consume a tablespoon of coconut oil to stop the growth of candida. Consume apple cider vinegar in water, 2 to 3 times per day.Dr. Eric Berg DC Bio:Dr. Berg, age 60, is a chiropractor who specializes in Healthy Ketosis & Intermittent Fasting. He is the author of the best-selling book "The Healthy Keto Plan" and is the Director of Dr. Berg Nutritionals. He no longer practices but focuses on health education through social media.Disclaimer:Dr. Eric Berg received his Doctor of Chiropractic degree from Palmer College of Chiropractic in 1988. His use of “doctor” or “Dr.” in relation to himself solely refers to that degree. Dr. Berg is a licensed chiropractor in Virginia, California, and Louisiana, but he no longer practices chiropractic in any state and does not see patients so he can focus on educating people as a full-time activity, yet he maintains an active license. This video is for general informational purposes only. It should not be used to self-diagnose and it is not a substitute for a medical exam, cure, treatment, diagnosis, prescription, or recommendation. It does not create a doctor-patient relationship between Dr. Berg and you. You should not make any change in your health regimen or diet before first consulting a physician and obtaining a medical exam, diagnosis, and recommendation. Always seek the advice of a physician or other qualified health provider with any questions you may have regarding a medical condition.

New research reveals that even simple yeast cells mount a stress response when exposed to strong static magnetic fields, showing measurable biological effects in one of nature's most basic organisms. In this episode, I explore groundbreaking research from Tunisia that exposed baker's yeast to powerful magnetic fields and discovered something remarkable: the cells didn't just survive -- they fought back with a complex stress response. We'll dive into what oxidative stress really means and why this matters for understanding how magnetic fields interact with living systems. In This Episode How baker's yeast responds to magnetic field exposure The cellular stress response and oxidative damage What this research tells us about biological effects of magnetic fields Featured Study Biochemical and biomolecular effects induced by a static magnetic field in Saccharomyces cerevisiae: Evidence for oxidative stress. Read the full study at shieldyourbody.com/research

Ever feel like your supplement cabinet is full but your energy is still empty? We take you behind the label to show exactly why some products change lives and others change nothing. With Emily from Orthomolecular, we unpack the real markers of quality—verified sourcing, GMP manufacturing, third-party testing, and forms your cells can actually use—so you stop guessing and start feeling a difference.We start with the fish oil you love to hate. If your softgels smell rancid, cause burps, or require a handful to hit a therapeutic dose, you're not imagining it. Source, processing, and form separate effective EPA/DHA from junk. Then we tackle magnesium: oxide and citrate may keep you regular, but chelated bisglycinate supports sleep, mood, heart rhythm, and muscle calm because it gets inside cells. We also talk about the digestion piece too many overlook—low stomach acid from stress or long-term PPIs can block absorption, turning even good formulas into expensive decorations.From there, we map the essentials most women need: vitamin D3 with K2 to protect bones and arteries, omega-3s to dial down inflammation, and an advanced multivitamin with activated B vitamins for energy, methylation, and hormone metabolism. On gut health, we share why a multi-strain, shelf-stable probiotic can be a smart daily “maintenance” choice, and how Saccharomyces boulardii acts like a cleanup crew for the GI tract, helping maintain barrier integrity and support immunity.If you're ready to simplify, we explain how to audit your cabinet, check forms and doses, toss expired or ineffective products, and consolidate into a lean, therapeutic stack that works. No hype—just practical steps, clear explanations, and products designed to meet label claims and clinical standards. Subscribe, share with a friend who's supplement-confused, and leave a review telling us the one change you're making this week.Shop supplements: Shop.fasttofaith.com use code PODCAST for a discount! If you're ready to move beyond trying harder and start living more aligned, you're invited to join Empowered by Faith — LIVE, a guided 5-day reset led by Dr. Tabatha that helps women reset body, mind, and spirit through simple, faith-centered rhythms.

Imagine stepping into a rustic Italian kitchen where the air is filled with the sweet-tangy aroma of a century-old mother's leavening starter. This scent, reminiscent of warm, crusty loaves and ancient traditions, can instantly transport you to the heart of Italy's baking heritage. Discover the art of crafting Italy's mother yeast, and unlock the secrets to making exceptional bread and beyond. Learn about its history, creation, maintenance, and transformative power for perfect panettone, pizza, and rustic loaves that are more digestible and long-lasting.Mother's yeast, often called as such by bakers, is the heart of traditional Italian sourdough baking. It is a living culture of wild yeasts and beneficial bacteria that transforms simple flour and water into flavorful, digestible breads with a signature tangy depth. This natural leavening agent has ancient roots, dating back to the Egyptians around 1500 BCE, who discovered fermentation through spontaneous mixtures of grain and water left to the effects of ambient microbes. It genuinely thrived in Italy during the Renaissance, where bakers in areas such as Lombardy and Tuscany refined it into the stiff, pasta-like starter we know today. They passed it down through generations as a family heirloom. Some Italian bakeries boast mother's yeast that's over a century old, a testament to its enduring legacy in artisan breadmaking. Unlike commercial yeast, which is a single strain of Saccharomyces cerevisiae bred for speed and predictability, mother yeast is a symbiotic community of lactobacilli and wild yeasts captured from the environment, flour, and even the baker's hands. It evolves uniquely in each kitchen, mirroring local terroir, much like wine or cheese.For the followers of our newsletter, who I imagine are passionate home bakers keen to enhance their craft, embracing mother's yeast means entering a slower, more mindful baking pace that rewards patience with unmatched success. To start your own, begin with equal parts by weight of high-quality organic flour, preferably a mix of tipo 00 and whole wheat, strong microbial activity, and filtered water at room temperature, about 100 grams each. Stir into a thick paste in a clean glass jar. Cover loosely with a cloth to allow air exchange while keeping contaminants out, and let it sit in a warm spot around 75-80°F for 24-48 hours until bubbles appear, indicating the wild yeasts are awakening. This initial fermentation might smell funky at first, similar to overripe fruit or vinegar, but that's normal as the culture establishes dominance over unwanted bacteria. Refresh it daily by discarding about 80% of the mixture—compost it or use it in pancakes to avoid waste—and feeding the remainder with fresh flour and water in a 1:1:1 ratio by weight (starter: flour: water). Knead briefly to incorporate until it forms a smooth, firm dough that's stiffer than typical American natural leavening cultures, which helps concentrate flavors and increase shelf life. After 7-10 days of consistent feedings, your lievito madre should double in size within 4-6 hours after refreshing, emitting a pleasant, mildly acidic aroma like yogurt mixed with apples. This indicates it's mature and ready for baking. If it takes longer, continue feeding until it reaches peak activity. Remember, steadiness matters. Missed feedings can weaken it, but it revives with a few diligent refreshes.Read Full Content HereMore PodcastsProduced by SimVal Media Group, USA

No episódio de hoje do Check-up Semanal, o Dr. Ronaldo Gismondi comenta os principais destaques recentes em Pediatria publicados no Portal Afya.Artigos mencionados:

The gut microbiome is more than just bacteria. It encompasses all organisms and genetic material including yeast, viruses, and archaea. It is a common belief that yeast in the GI tract needs to be eradicated. But not so fast. In this episode, we focus on the mycobiome. We examine the dual roles of commensal and pathogenic yeast species within the GI tract, exploring how they influence immune signaling, metabolic function, and mucosal integrity. We also discuss emerging evidence linking fungal dysbiosis to conditions such as Inflammatory Bowel Disease, cancer, and systemic inflammation. If you’re interested in the clinical science behind how yeast can support health – or contribute to disease - this episode explores a topic often overlooked in longevity medicine. Today on The Lab Report: 4:00 The Gut Mycobiome – needs a new name 6:40 Yeast vs. Bacteria 9:00 Development of the commensal mycobiome 11:00 The important role of yeast & their metabolites 15:25 Candida and Malassezia 18:45 Saccharomyces 21:05 Dietary influences and fermented foods 23:30 Question of the Day If yeast grows out in culture on the GI Effects, what next? Additional Resources: GI Effects Stool Profile Microbiomix Subscribe, Rate, & Review The Lab Report Thanks for tuning in to this week’s episode of The Lab Report, presented by Genova Diagnostics, with your hosts Michael Chapman and Patti Devers. If you enjoyed this episode, please hit the subscribe button and give us a rating or leave a review. Don’t forget to visit our website, like us on Facebook, follow us on Twitter, Instagram, and LinkedIn. Email Patti and Michael with your most interesting and pressing questions on functional medicine: podcast@gdx.net. And, be sure to share your favorite Lab Report episodes with your friends and colleagues on social media to help others learn more about Genova and all things related to functional medicine and specialty lab testing. To find a qualified healthcare provider to connect you with Genova testing, or to access select products directly yourself, visit Genova Connect. Disclaimer: The content and information shared in The Lab Report is for educational purposes only and should not be taken as medical advice. The views and opinions expressed in The Lab Report represent the opinions and views of Michael Chapman and Patti Devers and their guests.See omnystudio.com/listener for privacy information.

Tom Oliver is delightfully talented, mischievously witty, and not only a renowned cider maker but also a top-notch perry maker. He may say, "If you're going to make perry and work with pears, you've already identified yourself as being criminally insane," but what we found was simply a bold maker willing to go the extra mile for every bottle. Enjoy this audio snap shot at Oliver's Cider and Perry Herefordshire, recorded on the 2025 Totally Cider Tour_UK Edition. Hear him share the story behind transforming his family's old hop barns into the heart of his cider and perry production, offering listeners a rare look into his traditional farmhouse methods. He discusses the challenges and joys of working with tannic cider apples and perry pears, spontaneous fermentation, barrel aging, and the evolving climate's impact on cider making. Tom has been featured in many Cider Chat® episodes and will be one of the select scheduled stops on the 2026 UK Blossom Time Totally Cider Tour. 00:00 Introduction to Perry and Cider Making 00:17 Meet the Host and Guest 00:57 Totally Cider Tour Experience 03:28 Challenges of Perry Making 04:11 Foraging and Traditional Perry Making 05:09 The Importance of Known Varieties 06:28 Cider Preferences and Quality 07:43 Totally Cider Tours - UK 10:18 Tom Oliver's Cidery Tour 11:47 Barrel Room Insights 13:08 Perry and Cider Fermentation 14:35 Pressing and Storing Fruit 15:51 Unique Perry Varieties 21:48 Barrel Aging and Tasting 25:03 Introduction to Fermentation 25:49 Wild Fermentation Process 27:11 Saccharomyces Yeast Role 28:34 Fermentation Containers and Aging 29:26 Bottling and Release Plans 29:44 Fermentation Under Pressure 32:28 Temperature and Duration of Fermentation 33:43 Challenges with Temperature Control 36:31 Barrel Cleaning and Maintenance 38:27 Regulations and Environmental Concerns 40:54 Conclusion and Future Plans Topics Covered The transformation of Oliver's hop barns into barrel rooms The shift from hops (Fuggles, Northdown, Target) to cider and perry fruit Why perry making is "a walk through madness" compared to cider The discipline of pressing and storing tannic pears at their peak Wild fermentation: apiculate vs. Saccharomyces yeast and how they shape flavor Barrel aging as both art and alchemy The sensory nuance of minerality and mouthfeel Keeping barrels "organically clean" for wild ferments Rising temperatures and the modern challenges of traditional cider making Perry Pear Varieties Mentioned Butt – dense and slow to soften; can store for weeks Thorn – softens quickly, needs immediate pressing Judge Amphlett – early ripening, fast fermenting Winnall's Longdon – honeyed, complex, but fragile and quick to spoil Yellow Huffcap – rich tannins, aromatic, often over-ripens on the tree Ciders & Perrys Tasted Eskimo Eyes Perry – 6% ABV, aged six months in rum and white wine barrels. A still perry that balances delicate fruit, subtle oak, and lingering depth. Barrel-Aged Still Cider – 9.2% ABV, matured 18+ months in Irish whiskey and Scotch barrels, bringing notes of minerality, oak, and sherry-like warmth. Call to Action If you've ever wondered whether you're bold enough to make perry, this episode will either inspire — or warn — you. Join Tom Oliver and other makers on the upcoming 2026 Blossom Time Totally Cider Tour, and hear more stories from the barrel rooms of cider's most daring artists at CiderChat.com. Send an email today to mailto:info@ciderchat.com Contact info for Oliver's Cider & Perry (Tom Oliver) Website: https://oliversciderandperry.co.uk/ Mentions in this Cider Chat Blossom Time Totally Cider Tour 2026 – get on the wait list today! send an email to info@ciderchat.com and let us know how many slots you would like to have us keep open for you!

Sheesh! The Establishment (https://establishmentbrewing.ca) (Calgary, Alberta) has built a reputation over the last few years for taking an unconventional and experimental approach to mixed culture beer—as well as many other styles—and they've brought home numerous awards to prove it. But World Beer Cup gold in 2025 in the Belgian-Style Sour Ale category may be the biggest of them all, despite its unabashedly modern approach to the blend. They're not afraid of calculated risks, and love seeing where new ideas and techniques take them, because as Foniok says, “Beer first, ask questions later.” In this episode, Foniok discusses: using advanced hop products in mixed culture beer bench-trialing potential dry hops working around the mixed culture and dealing with Pediococcus ropiness brewing with high hop loads to suppress excessive acid production blending over multiple days to challenge and ultimately verify the blend using aged hops that have moved past the cheesy stage promoting fast fermentation for Saccharomyces strains in the mixed culture blending a fermented component with almost-hazy-IPA grist hops bench testing process for improving dry hop selection And more. This episode is brought to you by: G&D Chillers (https://gdchillers.com): G&D Chillers uses quality components, expert craftsmanship, and constant innovation. With our 24/7 service and support, your brewery will never stop. Remote monitor your chiller for simple and fast access to all the information you need, and gain peace of mind your operation is running smoothly. Berkeley Yeast (https://berkeleyyeast.com). Berkeley Yeast bioengineers ordinary strains and make them extraordinary—enhancing the flavors you want and eliminating the ones you don't. Visit berkeleyyeast.com to learn more and start brewing with science on your side. Old Orchard (https://www.oldorchard.com/brewer) can formulate custom blends featuring specialty ingredients. Whether trending flavor additions or nostalgic favorites, the next best thing is around the corner at Old Orchard. More information and free samples are waiting at oldorchard.com/brewer. Indie Hops. (https://indiehops.com) Give your customers a pleasant surprise with Audacia in your next IPA. This descendant of Strata brings her own flare of catchy lilac/lavender aroma, and flavors of sweet-tart berries with tangy lychee. Life is short. Let's make it flavorful! Five Star Chemical (https://fivestarchemicals.com) Looking for a powerful, no-rinse sanitizer that gets the job done fast? Meet Saniclean PAA Pro from Five Star Chemicals. This EPA-registered, PAA-based acid sanitizer is tough on beerstone and perfect for everything from kegs to packaging lines. Learn more at fivestarchemicals.com. PakTech (https://paktech-opi.com) PakTech's handles are made from 100% recycled plastic and are fully recyclable, helping breweries close the loop and advance the circular economy. With a minimalist design, durable functionality you can rely on, and custom color matching, PakTech helps brands stand out while staying sustainable. To learn more, visit paktech-opi.com. Hart Print, (https://hartprint.com) the original in digital can printing.With three locations across North America, the Hart Print team has your back from concept to can. Get ten percent off your first can order when you mention the Beer & Brewing podcast. Open an account at hartprint.com or email info@hartprint.com for details. Sennos (https://prairiemalt.com) The Sennosystem platform delivers real-time fermentation control and predictive insights, while the SennosM3 modular in-tank sensor delivers continuous, real-time monitoring. Turn your tank into a smart tank. Order your SennosM3 at sennos.com.

Struggling with bloating, gas, constipation, diarrhea, or “food baby” bloat after meals has become so common it's considered “normal.”  In this episode of the Nutritional Therapy and Wellness Podcast, host Jamie Belz, FNTP, MHC, sits down with Dr. Arland Hill, DC, MPH, DACBN—Director of Clinical Education at Biotics Research and a 25-year leader in functional medicine—to demystify SIBO (Small Intestinal Bacterial Overgrowth). You'll learn what SIBO is, why it keeps relapsing, and how a root-cause, functional approach can calm symptoms and restore, not just gut health, but overall vitality, for the long haul. They cover the classic SIBO symptoms (bloating, abdominal pain, gas, constipation/diarrhea), how gut inflammation fuels brain inflammation (the gut–brain axis), and why quick fixes—like “nuking” the microbiome or leaning on a low-FODMAP diet—often miss the mark. Dr. Hill explains the body's three antimicrobial digestive secretions—stomach acid, pancreatic enzymes, and bile—plus motility and stress regulation, and how a phased strategy (reduce overgrowth → rebuild defenses → replete what SIBO depleted) can break the relapse cycle. They also discuss targeted probiotics (including Saccharomyces boulardii), when botanicals or antibiotics like rifaximin enter the picture, and why “just eating real, nutrient-dense food” and how you eat (meal spacing, slow, mindful chewing) can be as powerful as what you eat. Whether you've tried “everything” or you're just starting to connect the dots, this conversation gives you a practical roadmap to move beyond masking symptoms and start building foundations. What you'll learn SIBO 101: definition, symptoms, and why it's so common The gut–brain connection: how stress and inflammation impact motility & mood Why long-term low-FODMAP isn't a SIBO solution The role of acid, enzymes, and bile in controlling overgrowth Relapse prevention: phased protocols, motility support, and targeted probiotics Real-food nutrition, meal timing, and simple lifestyle upgrades that help Additional Resources: Ep 11: Digestive Hell (Learn DIGESTION from the NTA's founder, Gray Graham) Bristol Stool Chart   NOTE: While we generally avoid direct affiliation/sales/commissions of products mentioned on the Nutritional Therapy and Wellness Podcast, we've decided to make these SIBO kits available for purchase. In the spirit of full transparency, there will be a commission paid out to Jamie/The NTA if these items are purchased from Jamie's e-Store.   To purchase, you must go HERE and create an account using this code: DFILC213   These are the SIBO Kits Dr. Hill mentioned:   SIBO Kit Phase 1 (30-Day Program) SIBO Kit Phase 2 (90-Day Program) Saccharomyces boulardii Common Sense Disclaimer: As always, consult your trusted medical practitioner.   Please subscribe, give us a five-star review, share this episode with friends, and connect with us in the comments section on Spotify!  

Yeast is the critical ingredient that turns humble wort into magical beer. This month, a look at the microbe from multiple angles and how to make the most out of it in your small-scale craft brewery.Guests: Laura Burns, Ph.D. is the Director of Research and Development at Omega Yeast. After studying stress responses in Saccharomyces cerevisiae for her graduate thesis at Vanderbilt University, she decided the best place to apply this knowledge was in brewing. She worked in production brewing for five years as Head Brewer and Director of Quality Assurance before heading back to the bench at Omega Yeast. Her undeniable curiosity drives her to tackle difficult questions that brewer's face daily. Technical Sales Manager for the home segment at Fermentis, Hugo Picard is in charge to support homebrewers, winemakers, cidermakers, in their hobby for beverage production at home. Hugo graduated with a Master's in Science and Agricultural Engineering from ISA Lille in France. He also acquired a Master's degree in International Marketing and Communication at Lille University. Before joining Fermentis, he has been president of a brewing and winemaking association and worked in several breweries and brewpubs in France and New-Zealand as a brewer or as a marketing/communication associate.The BYO Nano Podcast Episode 70  is sponsored by:BYO NanoCon on October 24Next week on Friday, October 24, learn from craft brewing industry experts with live online sessions covering Brewery Operations, Business Operations & Sales, and Start-Ups.• Full-Day of Live, Online Seminars and Q&A Panels• Access to Video Recordings and Course Materials for All Sessions• 3 Learning Tracks: Business & Sales, Brewing Operations, Start-Ups• Get Your Questions Answered Live by Craft Beer Experts• Interact with Other Small-Scale Craft Brewers & Breweries-In-Planning• Q&A Sessions with Leading Small-Scale Brewing Suppliers Check out https://byo.com/product/2025-nanocon-online/ for more details.BYO Nano+ MembershipGet access to hundreds of hours of on-demand videos covering small craft brewery strategies with BYO's Nano+ Membership. Learn from craft beer experts watching replays of past NanoCon seminars plus a complete library of in-depth workshops. You'll also have full online access to all of BYO's digital content and an annual digital magazine subscription. Check out byo.com/nanoplus for more details.BYO Nano Brew Podcast Episode 70Host: John HollGuests: Laura Burns, Hugo PicardContact: nano@byo.comMusic: Scott McCampbellPhoto: by John Holl

No episódio de hoje, o Dr. Ronaldo Gismondi, editor-chefe médico do Portal Afya e do Whitebook, apresenta as novidades mais recentes em Pediatria, com conteúdos baseados em evidências e aplicados à prática clínica.O que você vai ouvir neste episódio: Sonda orogástrica ou nasogástrica em prematuros: qual é a melhor opção para alimentação enteral? VSR em bebês: como o mês de nascimento influencia o risco de internação e quais são as novas estratégias de prevenção. Fratura do epicôndilo medial em crianças: cirurgia ou gesso? Veja o que a evidência mostra. Saccharomyces boulardii na diarreia aguda infantil: qual é o real benefício do probiótico? Dexmedetomidina intranasal em emergências pediátricas: alternativa viável para sedação em procedimentos comuns. Palavras-chave: pediatria, prematuros, VSR, fratura em crianças, Saccharomyces boulardii, dexmedetomidina, emergência pediátrica, Portal Afya, Afya Podcasts, Check-up Semanal.

In this episode Alyssa is joined by common host Callum to talk about some less common yeast pathogens: Malassezia spp., Rhodotorula ssp., Trichosporon spp. and Saccharomyces spp. Whilst we're calling these "less common" don't let that fool you - these fungi are everywhere! They are just less commonly causing severe disease in us humans!Show notes for this episode here: https://idiots.notion.site/116-Yeasts-other-yeasts-30a33d6070c84243b3f42edac4a37ec9?pvs=74Send us a text Support the showQuestions, comments, suggestions to idiotspodcasting@gmail.com or on Bluesky @idiots-pod.bsky.socialPrep notes for completed episodes can be found here (Not all episodes have prep notes).If you are enjoying the podcast please leave a review on your preferred podcast app!Feel like giving back? Donations of caffeine gratefully received!https://www.buymeacoffee.com/idiotspod

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In this podcast, Emma Sutherland teams up with gut naturopath Matt Douglas to unravel the clinical complexity of small intestinal bacterial overgrowth (SIBO) - a condition that's far more common and stubborn than many practitioners realise. Together they dive deep into the pathophysiology, testing methods, and diagnostic challenges of SIBO, exploring why it's often misdiagnosed and misunderstood. Matt brings a clear, practical approach to treatment - covering herbal antimicrobials including oregano, berberine, and allicin, the well-researched and clinically supported pharmaceutical option Rifaximin and his thoughts on dietary therapies like the Elemental Diet. But the real value lies in his relapse prevention strategies, which emphasise the importance of motility agents and gut repair support — such as partially hydrolysed guar gum (PHGG), Saccharomyces boulardii, globe artichoke, and a proprietary six-herb combination — to help restore long-term digestive resilience. Whether you're new to SIBO or managing chronic cases, this is essential listening for practitioners ready to level up their gut health toolkit. Covered in this episode: (01:05) Welcome Matt Douglas (03:02) Treating SIBO (06:14) What mechanisms are at play with SIBO? (11:54) Diagnosis of SIBO (17:14) Blood work and SIBO (20:41) Treatment (27:28) Antimicrobial herbs (33:02) Antibiotics (35:40) Elemental diet (39:45) Prokinetics (44:00) Partially hydrolysed guar gum (PHGG) (47:12) Preventing relapse (51:12) Final remarks Find today's transcript and show notes here: https://www.bioceuticals.com.au/education/podcasts/sibo-uncovered-tools-for-long-term-success Sign up for our monthly newsletter for the latest exclusive clinical tools, articles, and infographics: www.bioceuticals.com.au/signup/ FX DISCLAIMER: The information provided on fx Medicine by BioCeuticals is for educational and informational purposes only. The information provided is not, nor is it intended to be, a substitute for professional advice or care. Please seek the advice of a qualified health care professional in the event something you learn here raises questions or concerns regarding your health.

Dr Brad Leech, Clinical Nutritionist and Herbalist joins fx Medicine by Bioceuticals ambassador Lisa Costa-Bir to unpack the intricacies of autoimmunity and the connection to the gut microbiome. Brad shares a wealth of clinical pearls for practitioners with autoimmune patients by unpacking the clinical relevance and meaning of functional gut testing markers as he examines how practitioners can use testing as a tool to identify inflammatory risk factors associated with autoimmunity and individualise treatment protocols for patients using diet, lifestyle, and supplemental support. Brad describes the clinical significance of establishing balance and healthy diversity within the gut using food as medicine, rather than focusing on elimination. Together, they also explore lifestyle factors that impact the gut microbiome, and how managing stress and using targeted supplementation to achieve a balanced gut microbiome can contribute to lowering autoimmunity risk factors in our patients. COVERED IN THIS EPISODE (01:03) Welcoming Dr Brad Leech (02:38) The link between autoimmunity and the gut and modifiable risk factors (08:13) Arachidonic acid (10:57) Autoimmunity and gut dybiosis (25:46) Pathobionts (27:43) Gut markers for investigations in microbiome testing (34:39) Butyurate and the microbiome (39:19) Hydrogen sulphide (42:23) Gut testing (53:40) Saccharomyces boulardii (57:42) Other probiotic strains (1:00:59) Lifestyle strategies (1:06:06) Metagenomic testing (1:08:56) Thanking Dr Leech and closing remarks Find today's transcript and show notes here: https://www.bioceuticals.com.au/education/podcasts/autoimmunity-and-the-key-role-of-the-gut-microbiome Sign up for our monthly newsletter for the latest exclusive clinical tools, articles, and infographics: www.bioceuticals.com.au/signup/ DISCLAIMER: The information provided on fx Medicine by BioCeuticals is for educational and informational purposes only. The information provided is not, nor is it intended to be, a substitute for professional advice or care. Please seek the advice of a qualified health care professional in the event something you learn here raises questions or concerns regarding your health.

Yeast may be small, but their impact on beer—and brewing history—is enormous. In this presentation, we'll take a deep dive into the fascinating technical journey of brewers yeast. We'll begin with the early days of microbiology, tracing the path from the discovery of invisible life forms to the realization that yeast are responsible for fermentation, transforming wort into the beer we love.We'll explore the evolutionary tree of Saccharomyces species and uncover how different strains of yeast give rise to the wide diversity of beer styles. Special focus will be given to the differences between ale and lager yeasts, both in how they behave and in their genetics. You'll learn how Saccharomyces pastorianus, the yeast behind lagers, is a hybrid between S. cerevisiae and the cold-tolerant S. eubayanus, and how scientists believe this unusual pairing came to be.The talk concludes with a look at the cutting edge of yeast science. We'll discuss how brewers and scientists are now pushing boundaries with genetic engineering, and the creation of novel hybrids, opening new possibilities for flavor, efficiency, and sustainability in brewing.Jonathan Hughes, Ph.D., is the Director of Food and Agriculture Programs at UC Davis Continuing and Professional Education and the microbiology instructor for the Master Brewers Certificate Program. He entered the brewing industry in 2013, when, as a graduate student in microbiology at UC Davis, he founded the QA/QC laboratory at Heretic Brewing Company in Fairfield, California. Before joining Continuing and Professional Education, Hughes served as the quality assurance manager at Heretic while teaching introductory brewing and microbiology classes at UC Davis, Sacramento State University and Sacramento City College.Reach out to Jon at jghughes@ucdavis.eduStay up to date with CBP: http://update.craftbeerprofessionals.org/Save 20% on PLAATO Pro and PLAATO Edge: https://plaato.io/cbp

A Saccharomyces cerevisiae var. diastaticus é uma levedura amada e temida no mundo cervejeiro. Neste episódio do Brassagem Forte, Henrique Boaventura recebe Gabriela Müller, diretora técnica da Levteck Tecnologia Viva, para um bate-papo técnico e esclarecedor sobre essa levedura, que pode ser tanto uma aliada quanto um pesadelo na produção de cervejas.Falamos sobre sua biologia, impactos na fermentação, desafios no controle microbiológico e como ela pode ser utilizada de forma estratégica em estilos como Farmhouse Ale e Saison. Quer entender como evitar surpresas desagradáveis e ainda explorar todo o potencial dessa levedura? Dá o play!

In this episode, Dr. William Davis delves into the fascinating world of L. Reuteri and its impact on skin health, gut and overall well-being. Learn about the potential benefits of this probiotic strain and its connection to gut health. Topics Covered : L. Reuteri and its Benefits: Loss in Modern Populations: Dr. William Davis highlights that Lactobacillus reuteri is largely absent in modern people due to antibiotic overuse, unlike in indigenous populations and wild mammals [ 01:16 ]. Initial Benefits: Restoration of L. reuteri can lead to youthful musculature, increased oxytocin (enhancing love and affection), improved libido, and better social behavior [ 02:07 ]. Skin Health: L. reuteri dramatically increases dermal collagen, reducing wrinkles [ 02:31 ]. A clinical trial with 25 women showed a 15% increase in dermal layer thickness using L. reuteri with marine collagen peptides, hyaluronic acid, and astaxanthin [ 03:33 ]. Participants experienced more moisture and reduced wrinkle depth [ 05:19 ]. Body Composition: The same trial unexpectedly showed significant waist circumference reduction, suggesting a targeting of abdominal fat and restoration of youthful muscle [ 05:31 ]. Comparison to GLP-1 Agonists: Dr. Davis contrasts the benefits of L. reuteri with the drawbacks of drugs like Wegovy, which can lead to muscle loss and worsened health upon cessation [ 06:30 ]. Strain Specifics: Dr. Davis mentions using a specific strain, L. reuteri LRDR, in his clinical trials, chosen for its effects in animals and humans [ 09:52 ]. Dosage: Emerging evidence suggests that dosage matters, with higher doses potentially yielding better results [ 11:33 ]. Mechanisms of Action: Endotoxemia Reduction: L. reuteri helps reduce endotoxemia (bacterial breakdown products in the bloodstream), which is linked to various health issues like increased blood glucose, abdominal fat, and inflammation [ 13:39 ]. Oxytocin and Cortisol: L. reuteri increases oxytocin, suppressing appetite, and reduces cortisol levels, which are linked to abdominal fat accumulation [ 16:54 ]. Other Beneficial Bacteria and Practices: Bacillus subtilis: Dr. Davis discusses using Bacillus subtilis to make sparkling juices, utilizing the DE111 strain for CO2 production [ 19:01 ]. Saccharomyces boulardii: Recommended for minimizing gastrointestinal microbiome disruption when taking antibiotics [ 20:51 ]. Lactobacillus crispatus: Crucial for female reproductive health, reducing miscarriage risk, premature delivery, and improving vaginal health [ 22:25 ]. It can be obtained through products like Gero Fem Dophilus Advanced or by making yogurt [ 24:38 ]. Prebiotics: Role: Prebiotics feed beneficial microbes, leading to the production of metabolites like butyric acid [ 27:38 ]. Butyric Acid: Improves sleep, lowers blood pressure and sugar, reduces inflammation, and acidifies the skin, discouraging pathogens [ 28:19 ]. Types: Inulin and fructooligosaccharides are widely metabolized, but other options include galactooligosaccharides, xylooligosaccharides, and polysaccharides [ 33:51 ]. Hyaluronic acid: It is a fiber sourced from animals that blooms butyric acid producing species [ 34:35 ] Wheat: Modern Wheat Issues: Dr. Davis reiterates the problems with modern high-yield semi-dwarf wheat, including glyphosate exposure [ 37:11 ]. Differences in Wheat: The type of gliadin protein in wheat varies, affecting gastrointestinal tolerance [ 40:01 ]. Harmful Components: Amylopectin A, wheat germ agglutinin, and phytates contribute to heart disease risk, gastrointestinal toxicity, and mineral binding, respectively [ 40:23 ]. Sourdough: Fermentation reduces some harmful components but doesn't eliminate them [ 43:12 ]. Microbiome Research: SIBO: Small intestinal bacterial overgrowth is common, and correcting it can be achieved by restoring lost microbes, especially those that colonize the small intestine [ 45:43 ]. Microbe Interactions: Microbes interact with each other, and understanding these interactions is crucial [ 51:10 ]. Future Directions: Oxytocin Release: Further research is needed to understand how L. reuteri causes oxytocin release and its potential to address social isolation and narcissistic behavior [ 52:48 ]. Shape and Body Composition: Focusing on targeting abdominal visceral fat and restoring muscle, rather than just weight loss [ 54:18 ]. Resources: Books: "Super Gut," "Wheat Belly" (revised and expanded), and cookbooks [ 55:53 ]. Website/Blog: WilliamDavisMD.com William Davis MD [ 49:40 ]. Membership website: The Inner Circle [ 49:54 ] One Thing for Gut Health Today: Include fermented foods like Bacillus subtilis sparkling juice or sauerkraut [ 56:51 ].   This video explores the potential of L. Reuteri for improving skin health and overall wellness by focusing on gut health. Dr. Davis provides insights into how this probiotic strain may contribute to a healthier you. About Dr William Davis: Dr. William Davis is a cardiologist and author known for advocating for low-carbohydrate diets and against "modern wheat." 1 He is based in Milwaukee and has written multiple health books, including the NY Times bestseller "Wheat Belly" and "Undoctored." 2 Dr. Davis has been raising awareness about the potential health concerns related to gluten, wheat, and processed foods for over 20 years. He emphasizes diet and lifestyle changes for preventing cardiovascular disease, rather than relying solely on medication. His views have been featured in major media outlets such as The Dr. Oz Show and The New York Times. 3 Dr. Davis is also the founder of the Undoctored website and serves as Chief Medical Officer at Realize Therapeutics, a company focused on microbiome research. About Kriben Govender: Kriben Govender is a Food Scientist, Registered Nutritionist, and the founder of Nourishme Organics, a company specialising in gut health and fermentation products. With over 20 years of experience in the food industry, Kriben is passionate about the intersection of diet, gut health, science and well-being.   Sponsor: Nourishme Organics https://www.nourishmeorganics.com.au/ 10% off using code : happygut Microbiome Stool Testing, Deuterium Testing and Nutritional Consulting https://www.nourishmeorganics.com.au/collections/nutritionist-consultation   Connect with Kriben Govender here:  https://linktr.ee/kribengovender   Connect with Dr William Davis: https://drdavisinfinitehealth.com/   Download links               If you enjoyed this episode and would like to show your support:   1) Please subscribe on Apple Podcasts, give us 5 stars and leave a positive review     Instructions:   - Click this link  https://itunes.apple.com/au/podcast/gut-health-gurus-podcast/id1433882512?mt=2   - Click "View in Itunes" button on the left-hand side - This will open the Itunes app - Click the "Subscribe" button - Click on "Ratings and Reviews" tab - Click on "Write a Review" button   Non-Itunes users can leave a Google Review here: https://goo.gl/9aNP0V     2) Subscribe, like and leave a positive comment on Youtube   https://www.youtube.com/channel/UCq5KxLvGIY4r6SqNaAphEUw?sub_confirmation=1   3) Share your favourite episode on Facebook, Instagram, and Stories 4) Let your friends and family know about this Podcast by email, text, messenger etc   Thank you so much for your support. It means the world to us.

Tiny microbes have a big impact on wine quality. Aria Hahn, CEO and co-founder of Koonkie, Inc., discusses the exciting work her bioinformatics organization is doing in the field of metagenomics. Hahn explains the differences between genetics, genomics, and metagenomics. She shares insights from a project studying yeast populations in British Columbia's Okanagan region, revealing the diversity and distinct clades found on wine grapes. The conversation also covers the broader applications of bioinformatics in agriculture, including regenerative farming, soil health, and potential bioprotectants against wine spoilage. Hahn underscores the impact of microbiome management on wine terroir and the potential of bioinformatics in understanding and improving winemaking processes. Resources:         201: Balance Hot Climate, High Sugar Wine with Green Grape Juice aka Verjus 243: Microbial Communities in the Grapevine 251: Vine SAP Analysis to Optimize Nutrition Aria Hahn – Google Scholar Aria Hahn – LinkedIn Koonkie Make Better Wines with Bioinformatics The Microcosmos - Discover the World of Genomics Apple App Whole genome sequencing of Canadian Saccharomyces cerevisiae strains isolated from spontaneous wine fermentations reveals a new Pacific West Coast Wine clade Vineyard Team Programs: Juan Nevarez Memorial Scholarship - Donate SIP Certified – Show your care for the people and planet   Sustainable Ag Expo – The premiere winegrowing event of the year Vineyard Team – Become a Member Get More Subscribe wherever you listen so you never miss an episode on the latest science and research with the Sustainable Winegrowing Podcast. Since 1994, Vineyard Team has been your resource for workshops and field demonstrations, research, and events dedicated to the stewardship of our natural resources. Learn more at www.vineyardteam.org.   Transcript [00:00:00] Beth Vukmanic: Tiny microbes have a big impact on wine quality. [00:00:09] Welcome to Sustainable Wine Growing with Vineyard Team, where we bring you the latest in science and research for the wine industry. I am Beth Vukmanic, Executive Director. [00:00:19] In today's podcast, Craig McMillan, Critical Resource Manager at Niner Wine Estates, with longtime SIP certified vineyard and the first ever SIP certified winery, speaks with Aria Hahn, CEO and co founder of Koonkie Inc. [00:00:35] She discusses the exciting work her bioinformatics organization is doing in the field of metagenomics. Hahn explains the differences between genetics, genomics, and metagenomics. [00:00:47] She shares insights from a project studying yeast populations in one of British Columbia's wine growing regions, revealing the diversity and distinct clades found on wine grapes. [00:00:58] The conversation also covers the broader applications. bioinformatics in agriculture, including regenerative farming, soil health, and potential bioprotectants against wine spoilage. [00:01:09] Hahn underscores the impact of microbiome management on wine terroir and the potential for bioinformatics in understanding and improving the winemaking process. [00:01:19] We know your customers are looking for sustainable wines. In a recent review of 30 studies, Customers reported a higher preference for eco label and social responsibility labels compared with nutrition labels. Achieving SIP certified gives you third party verification that your vineyard winery or wine has adopted and implemented stringent sustainable standards. Apply today at SIP certified. org. [00:01:46] Now let's listen [00:01:50] Craig Macmillan: Our guest today is Aria Hahn. She is the CEO and co founder of Koonkie, Inc., a bioinformatics organization, business, doing all kinds of exciting stuff. Thanks for being on the podcast, Aria. [00:02:02] Aria Hahn: Yeah, so excited to be here. Thanks for [00:02:04] Craig Macmillan: We're going to get into the thick of it But we were attracted to some work that you folks and your colleagues have done with bioinformatics and yeast, wild yeast. But I wanted to drop back. A little bit first to kind of give some context. All of this kind of comes under the umbrella of metagenomics, correct? [00:02:21] Aria Hahn: Yeah, absolutely. [00:02:22] Craig Macmillan: and what is metagenomics? [00:02:24] Aria Hahn: I'm going to take further step back and talk about genomics um, maybe the distinction between genomics and genetics. [00:02:32] So genetics is something I think most people kind of understand. They have this intuitive sense of it. um, that make up ourselves and all living creatures. But it actually turns out that in most organisms, and not bacteria, and we'll get there in a Most of your DNA is not in genes. It's in between genes. And so genomics is the study of genes and all of the things that are in between genes. So that's kind of the distinction between genetics and genomics. And then metagenomics is when we do that at the community level. [00:03:02] so you could do metagenomics of humans, but metagenomics refers to populations of bacteria, uh, microbes, archaea, viruses, things that you cannot see and I'll say interact with directly. [00:03:17] Craig Macmillan: And then bioinformatics is a subset or is a technique, is that correct? [00:03:23] Aria Hahn: Yeah, it's a technique, you know, it used to be even 10, 15 years ago that everyone kind of did their own bioinformatics. And so really what that means is when we sequence DNA or read that DNA, so it's only four letters, ATCs and Gs, we extract the DNA the sample is, could be the surface of grapes, uh, a human, anything. [00:03:42] Um, Then we put it on a sequencer. There's a bunch of different sequencing technologies right now. Um, But you end up with these like very gross files that aren't openable on regular computers and they're literally just ATCs and Gs. And so bioinformatics is the cross section of high performance computing and biology. And so we develop algorithms and processes and pipelines to really take those gross huge files of ATCs and Gs and make them human readable. make them interesting, figure out, you know, what are the genes that are there? Who is there? What are they doing? And who's doing what? [00:04:19] Craig Macmillan: Okay, and I think that's the important part here is you would take a sample from the environment. We'll talk about this one more in a second, but there are particular sequences that may be associated with a certain type of microbe or even a particular genus or particular species of microbe that can be detected. [00:04:39] Aria Hahn: Yes, absolutely. [00:04:40] So a genome is all of the DNA that makes up that organism. So you and I have distinct genomes, but of course, our genomes are going to be pretty similar to each other compared to a human genome, to a fish, to a plant, to a [00:04:55] Craig Macmillan: why the focus on microbes? [00:04:57] Aria Hahn: Yeah, that's a great question. It depends how philosophical You want to get You know, people are generally [00:05:02] familiar with the concept of like the Higgs boson particle. It's like the God particle that makes up everything and that's great and the physicists are gonna come for me. But when we think about our planet Earth, I always say like If there is a god particle on this planet that is alive and that we interact with, like, it's a microbe. [00:05:21] This is their planet. They were here long before us and they will surely be here long after us. So we think about microbes in terms of they are the destroyers of higher level populations. They keep us healthy. They make us I'm going to say it's a great example, but it wasn't a great thing. [00:05:40] So caveat that. But COVID was a great example about how this is not our planet where we had an of a virus in one location in a very particular place in the world. And all of a sudden it was across the planet. We are vectors for them. [00:05:58] You know, looking at those maps and showing the spread and how quickly it happened, I like to use that often in visual presentations to say, if you don't believe me, like, look at this. It's spread through us. [00:06:10] Craig Macmillan: Right. And I think also this gets to some other things we might talk about later on, but there are communities of microbes that are associated with certain macroorganisms. [00:06:23] Aria Hahn: uh, so are, they're everywhere, they're on your um, there's lots of research in the cosmetic industry that's looking at that. There was this crazy CEO years ago where he was I'm gonna slather this microbial laden cream on my skin and then I'm never gonna shower again and I'm not gonna smell. Not necessarily like my cup of tea, I love a good hot shower. But, you know, it can be there. The soil is the microbial diverse environment on the planet. , But your gut, like you, you as a human being, can't actually digest your food without those microbes. You can't get those vitamins and nutrients that you need without that community in your stomach. [00:07:03] Plants work the same We say charismatic macrofauna, eagles, whales, things that are very Um, They, they don't to, you the seaweed and the weeds and the grass and kind of everything in between. it's All supported by the microbiome, by these microbial communities. [00:07:20] Craig Macmillan: so let's talk about one microbiome in particular, and that would be populations of yeast that we find on wine grapes. [00:07:29] Aria Hahn: Yeah, yeah. So we've looked at yeast and bacteria and they're both cool. [00:07:34] Craig Macmillan: That is super cool. And so this one particular project where you looked at yeast on wine grapes in British Columbia Tell us a little bit about that project [00:07:41] Aria Hahn: there's, So I live in I'm, I'm right in the thick of, you know, BC wine country, which is a fantastic place to live, we were fortunate enough to work with the Wine Research Institute out of the University of British Columbia, Vivian Mease Day's group. them and They do very, very cool work, but they were trying to look at the yeast populations in wineries across the Okanagan region. [00:08:02] We know that the history of lots of commercial. Yeasts are actually from oak trees in Europe. So that's very cool. And what we wanted to see is how are the yeasts that are being used to produce wine in the Okanagan region distinct and similar to commercial yeasts and yeasts that have been characterized from across and so We did just that and we were actually able to sequence a whole bunch of yeast. And so, again, that's like reading the genome effectively there. so we found four distinct clades, um, in the Okanagan region. And a clade is they're related groups, and so it's not like you and you're a twin where you might have an identical, uh, genome to a twin. [00:08:50] It's more like you and your cousins and second cousins and second cousins twice removed and, you're, you're kind of vaguely related to each other. You kind of cluster over here, but you're not necessarily super We've kind of found four clades that the 75 yeast strains that we studied in that particular piece of work Really related to, then we looked at like what is different in their genomes. [00:09:12] So they're all the same species. That's the first thing to, to think about here. So just like you and I are the same species, they're all the same species, but just like you and I, we have different areas of, of specialties. Some people podcasters. Some people are, artists and scientists and, um, kind of everything in between. [00:09:33] And we need everybody. So, we're all the same species, but we have different specialties. And the yeasts work very similarly to that. [00:09:40] Craig Macmillan: all right, so this is interesting to me so You go out and you you said when you looked at 75 species of yeast or different types of yeast Those are ones that you, you found. It wasn't like you went in and said, I want to test for each of these 75. You got information, you got data in and said, Oh, look, here's 75 different types of [00:10:01] organism. Yes, that's a, that's a great Um, so, we And we uh, the ferment or the, the yeast skins and we extract the DNA and then we get rid of the great DNA, which could probably also be really cool, but we didn't look at it in this case. And kind of threw that into the and then said, okay, we're just going to focus on the Saccharomyces cerevisiae Latin term for a very common yeast strain, um, used in wine. And we said, we're going to look for it. [00:10:30] Aria Hahn: Then we found actually hundreds and . And then, um, and I didn't do this work, I don't do a lot of lab work myself, so, uh, this part is kind of the edge of my knowledge. But there is some ways to kind of do microsatellite clustering. And so you look, and you look for tiny differences in the genome, and you say, okay, maybe we found 500, but we actually want to look at ones that are distinct from one another. So we don't want to randomly pick 75, we want to pick 75. strains of this yeast that are different from one another. [00:11:01] And so you could use some lab techniques to make that happen. And then you take those hundreds and we say, these are the 75 that we know are different. We're going to dive deep into those 75 so that we can kind of get this breadth of genetic diversity from the region. [00:11:18] Craig Macmillan: And that was something I was thinking about. You mentioned you took samples from either fermenting wine or recently fermented wine or from skin material. How exactly is this collected so that you know that you're getting just [00:11:30] what you want? [00:11:31] Aria Hahn: Yeah. Painfully is the answer. So like when you do soil sampling, it's actually really And we tell people all the time sampling for yeast or microbes is not that complicated. I say every single time we talk to a client, I'm like, look, wash your hands with ethanol, you know, hand sanitizer, essentially between rinse your tools. And mainly you can't mess this up as long as you don't spit in the bag or bleed in the And I say this every time, and I will say one out of every few hundred samples is full of blood. Hands down like you always think we always the that and then hands down. We're like, this is full of And I think it's just like a matter of working in the field like people nick themselves They don't really realize that but really that kind of thing is really easy [00:12:15] When it comes to sampling a ferment that can also be fairly easy. [00:12:19] You have a lot of it You can kind and put it in a jar, but I will Um, Jay Marknack, who's done a lot of this work and developed a lot of these methods, he actually developed this method that is painstaking. Um, But you have like, he's got this method where he takes the grapes really carefully without touching them off of the and then washes just like very carefully with these like rinse solutions to really just get the microbes and yeast that are on that surface without touching it, without touching other surfaces. It's really just what was there in the field. And rinse all of that off. And you can imagine that's not that fun of a Um, And, and, and so, and it wasn't like he did it on his first try either. So he's now developed that we're copying and using, thank goodness. Uh, But it can be like that kind of painful where it's like washing individual grapes, collecting that rinse water, and then filtering that rinse water, like onto a physical filter, then extracting the DNA from that filter. [00:13:18] It's not fast. [00:13:19] Craig Macmillan: Nope, that's what I wanted to know. I've collected a lot of soil samples in my life for looking at soil microbiome. And you know, technique is everything. You know, contamination will mess you up pretty badly. [00:13:29] Aria Hahn: We had this one study I felt so bad, but they had collected these samples. They sent us the samples and we get the data back and it's, they're soil, they should be teeming with life, right? [00:13:38] And there's like one species basically in this thing, like there's a handful, but like one is dominating. So we go to them and we're like, what is going on here? And they're like, well, I don't see how that could have happened. , we've been storing these in a dark closet for a year. And we're like, that's why. You are studying bottle effects right here. And they're like, oh, we thought it'd be fine because it was dark and cool. And we're like, yeah, but it's not open to the air, and it doesn't have the plants and animals and bugs. You grew one guy. [00:14:07] Craig Macmillan: Yeah. We've been talking about bacteria, or the yeast. Are there other types of organisms, microorganisms, that you can use this technique with? [00:14:14] Aria Hahn: Totally. So you can use this technique on basically anything that's alive. So you could target viruses, uh, not something we've done on wineries, but could absolutely do it. You can target, , archaea, which are very similar to bacteria in that there are a single cell. But they are similar to eukaryotes. [00:14:32] So things that are bigger, um, like us, like mammals, like fish, Uh, but they are kind of small and invisible, , to the naked eye like bacteria. So those, we can, we can do that all the way up to, any animal that we can see, feel, touch, , and kind of anything in between. So it's a really powerful technique. As long as it has DNA, we can make this work. [00:14:53] Craig Macmillan: So you found these 75 types? of yeast organisms, but they fell into groups, they fell into clades. And I thought that was one of the most interesting things about this. Can you tell us a little bit about the natural history of behind these clades and kind of what that means? [00:15:09] Aria Hahn: We found these 75 different strains and they did group into four clades. So four kind of groups of more or less related organisms. So you can think of them as like clustering based on similarity. [00:15:22] The first one was one that is well known and well studied. So that's wine and European. And so those strains are more similar to these that we see in wines out of Europe and commercial strains. [00:15:35] And then the second clade we saw was the trans pacific oak. So a lot of wine yeast are very closely related to yeast that are found on oak trees. And so actually think that, , the original, , European wine yeast strains from, you know, the 1800s are from Mediterranean oak trees. And so it's not uncommon that we see these strains related to oak. [00:15:59] So that was the trans pacific oak. Then we see another group or clade that we called beer one mixed origin. And so we saw similarities to known previously studied yeast strains that are related to beer, sake, so other kind of fermented drinks. also kind of expected. [00:16:18] And then what was really exciting is that we found a new clade that we've designated the Pacific West Coast wine clade. it's always neat when you get to discover something new, of course. And so it has high nucleotide diversity. And so what that means is that even within this clade we do see a lot of genetic diversity kind of in there. [00:16:38] And what we do know is that that whole clade shares a lot of characteristics with wild North American oak strains, but, and this is kind of where like it all kind of comes full circle, but we also see that it has gene flow from the wine European and Ecuadorian clades. It can mean a couple of things. So it could mean that There is just so much selective pressure when you're, when you're trying to make good wine that these genes that are found in European wine strains, commercial wine strains, they're present in Saccharomyces cerevisiae in general, but then when we try to make good wine, we select for strains that have these, genes, , that we know produce good wine, because they produce good wine everywhere. [00:17:27] And so it could just be this process of natural selection. It also could be that most wineries , are not purists. It's not that. never in their history have other wine strains visited their their vineyards. They might have tried a commercial strain. They have wine from others, you know, people track things in, animals track things in. And so it could just be that there is this gene flow, quite literally from, from Europe, from these wine strains that just kind of comes into our population here in the Pacific West Coast. [00:18:00] And so there's kind of these, these two ways that we could have got these things, We do have some evidence to suggest that they were actually transferred in. [00:18:07] So it's called horizontal gene transfer. And my go to example on how horizontal gene transfer works is always , The Matrix, like the movie with Keanu Reeves. But what I've also learned is that if you talk to people that are like younger than me, they don't know that movie anymore, so this only lands with like a certain age of [00:18:23] Craig Macmillan: Right, I know, I know, [00:18:24] Aria Hahn: You know The Matrix where they like plug in and then they have all these new skills? [00:18:28] Bacteria can kind of do that, where you can just take genes from, , a relative, has to be like kind of closely related, and we take them and then we just put it into their genome, and in many cases, not all, but many, they're able to just kind of start making use of those genes right away. [00:18:43] And so that's horizontal gene transfer, which is pretty cool, because for us, the second that sperm hits the egg, that's it. That's all your genes. You're not getting more. You're not losing more. Like you're, you're set. But bacteria are more fluid. [00:18:57] So there is this cool thing called the wine circle, and it's a cluster of five genes that are associated with making commercial wine. [00:19:05] And we do think because we see this wine circle and these particular five genes in so many wine strains, and because of their location and a whole bunch of other kind of genomic characteristics of them, Um, we think that they are horizontally transferred. And so we do see this wine circle of these five genes in the majority of this new clade of British Columbia strains. [00:19:33] Craig Macmillan: So just talking about moving things around the world, you said like people have things on their bodies and whatnot. I, I was fascinated by the Ecuadorian group. And is that literally like it was growing on plants in Ecuador, kind of native to that area that is found its way up the West coast of North America. [00:19:53] Aria Hahn: that's really what we thought happened. I know it is amazing, right? Like does the amount and transfer and you know how you go through the airport and they're like, you and It's like the end of the world. It's like I get it because we don't want to like do that on purpose, but also the ecuadorian yeast like it's coming up here [00:20:12] Craig Macmillan: right, right. Exactly. [00:20:14] So what I think is of interest to winemakers, and also has potential beyond that that I'll ask you about winemakers are looking for increased complexity in their wines, and they're also looking for a sense of place. And I'm really happy to hear more and more people talking about terroir, not just in terms of rocks, but in terms of the whole picture. [00:20:33] The soil microbiome, the practices that are done, as well as light and climate and all those kinds of things. What are some of the things about what you found that indicate or that suggest a uniqueness to that Okanagan area that may make it stand out as different than other locations? How does this translate into sense of place? [00:20:54] Aria Hahn: That's a fantastic question. I'm going to give two answers first on the east side. We see that many of that nucleate. don't have all five of those wine circle genes. And so we see a lot of British Columbian strains have that, but there's this whole clade of these natural yeast used in wine that don't have all five of those. [00:21:17] So then you just have different genes to work with. And since you have different genes to work with, it's not just those genes, but it's all of the genes, and it's the rate that those specific strains are able to break things down. [00:21:28] You do get this added complexity when you're not using a standard commercial yeast. You just have this bigger variety of genes to choose from, and That's going to make the flavors more specific, and different. [00:21:44] It also introduces a certain, the disadvantage of using these is that, you know, they are gonna vary year to year, month to month. Uh, Potentially, and, and so you might get really, really amazing results one year and not the next year, and understanding why, why that might be is a whole exercise in and of itself, probably doable, but it's really exciting to think that these yeasts that are there naturally , they just have that genetic diversity and they want to live in these diverse communities, and so you are going to get that difference and terroir. [00:22:16] The other piece that was really exciting and was a different piece of work, but very similar groups and very similar, , samples, was looking at the microbiome, so the bacteria on the grapes. And we kind of found two things, and so there is some literature that shows if you look at a single farm, a single vineyard, and you look at different red varietals of grapes, you see actually a fairly similar microbiome signature on all of the different varietals. [00:22:46] Okay, but if we look at three distinct vineyards that are all within , one kilometer radius of one another. So they're very close. They have the same rock, to your point. They have the same weather. They have the same climate chaos happening, [00:23:01] but they're managed differently. We actually see very, very distinct signatures on all three that persists year after year. So we looked at two years, , this was again, Jay Martinek's work, , and we see that each one of those, even though it's the same varietal of grape, it is more similar to itself, year over year, than among the three farms. and and that's very interesting because what that suggests is Exactly what you're saying. [00:23:29] It's not the rock. It's not the climate that's driving the microbiome there. It's actually the practices of that vineyard that are changing that. And to me, that's so powerful, because what that means is that there's so much of that craft and art in the management of the vineyard that's then going to go and affect the terroir. , I know that's not the yeast answer, but that's the bacteria answer, and it's like, the power's in your hands. [00:23:54] Craig Macmillan: I'm on the Central Coast of California, and we've had some very hot vintages in this last , 2024 season. We had, and it was 2022 as well, we had these really hot stretches of over 100 Fahrenheit. Not very friendly to yeast in general. [00:24:09] Probably friendly to some, but not to others. And I had conversations with winemakers along the lines of like, could you even do a natural fermentation this year, a native fermentation? Are they there anymore? Or have they been selected against due to the heat? And I now have a total reset of the microbiome, the microflora in my world. this is the kind of thing that bioinformatics would be able to determine. [00:24:34] Aria Hahn: yeah, for sure. So we love that. We love when we get the baseline. We're like, show us your year that you were like, this is my typical year. This is my regular year. We'll live for that because as soon as you have the baseline, then we can go and answer those questions. So we can say, okay, great. We know what your baseline is when you typical year. [00:24:52] Now you have this heat wave that comes in. , Let's go and look. Let's go see who's survived. And I know I anthropomorphize all of these things a ton, but it really is, like, who's there, right? , is it the same bug, but very decreased? Are we getting different E strains coming in? are we seeing less overall diversity? [00:25:13] Do we see the same diversity, but Their population is a quarter of the size, and how does that affect the dynamics? Like, what do we see? And bioinformatics can absolutely absolutely answer these questions. And that can be really powerful. [00:25:26] Craig Macmillan: In my research I didn't pick up on this Can bioinformatics put a quantity on things? Can you quantify the relative size of these different populations? [00:25:34] Aria Hahn: We can, yes. So, you have to use some kind of special techniques. There's a couple of main ways we do them. One is called qPCR, so quantitative PCR. And so we literally take the DNA and we can count the copies of it in a very quantitative way. That's straightforward, pretty inexpensive. [00:25:52] Another way we can do it is a little bit more sophisticated, , but you don't have to know what you're looking for. So with quantitative PCR, we have to know, like, we want to go count saccharomyces cerevisiae. But if we don't know all of the microbes that are there, all of these that are there, then we can't go and target it with qPCR. So then what we have to do is use a spiken. the concept is pretty simple. You put a known quantity of a piece of DNA that we would not expect to appear in nature. And then when we sequence it, we know how many we got back. So if we know we put in a hundred copies of it and we get 200 copies back, now we have a pretty good idea of like, everything there was, sequenced twice or if we get 50 copies back, we're like, okay, well, however many we have, we're going to double that and we have a good idea and we do do this in like a little bit more sophisticated way where we put in like a whole bunch at different quantities so we can double check our math and make sure that it's all good. [00:26:49] But that's the concept is with a spike in so you can do it quantitatively. [00:26:53] Craig Macmillan: Talking about all the things that are out there, there's a lot of interest right now in bioprotectants for fermentation, where you introduce non fermentative yeast, and they kind of take up the ecological niche against foliage organisms, and then you can add a Cerevisiae strain to do that, to do your fermentation. [00:27:10] Would you be able to pick up those other genus, of yeast in a bioinformatic way and gives us a sense of what else is out there. [00:27:18] Aria Hahn: Yeah, for sure. So we sequence the whole community and then we kind of in a. Like a puzzle. I'm going to put together the individual genomes of everyone who's there. And so we can look at not just the targets, but the unknowns as well. And so often, especially in soils, what we get is sometimes up to 80 percent of the genomes that we're able to recover from that sample are totally novel. [00:27:43] So they're new to science. It's really exciting. and we hate it. We love it and we hate it. So, we love it because it's really fun. You, you discover these new species of bacteria, of yeast, or these new strains, and, and you get to name them. You don't have to name them after yourself anymore, you have to name them about the place that they're there. Which is a totally logical thing. But, would have been fun. , [00:28:06] So we get to name these things, it's really exciting. [00:28:09] But it also means it's so much work. Because now you have this genome that's so new. And so now you're trying to figure out. What are all the genes? Do we know the genes it has, but just not quite the way that they're arranged? Do we not know what many of these genes do? And if we don't know what these genes do, like what kind of uncertainty and questions does that bring up? And so it can be really exciting, that discovery phase, and also quite overwhelming, honestly. [00:28:36] Craig Macmillan: what other applications might there be for bioinformatics in wineries or in vineyards? [00:28:41] Aria Hahn: Yeah, that's fantastic. So definitely monitoring. You know, regenerative farming is a really big thing right now. how can we introduce additional species, cover crops, , you know, planting additional or different plants in between. Like, what can we do to really increase the soil health, sequester carbon, the biodiversity of the soil, of the land, and how does that affect it? So we can monitor all those things with environmental DNA or eDNA. [00:29:09] One thing that we've been thinking about a lot is this concept of smoke taint, which I think has kind of affected the whole west coast of North America. [00:29:18] Are there microbial treatments that can kind of mitigate smoke taint, , can we feed bacteria, the bacteria that we know [00:29:29] can kind of break down those volatile phenols that cause the smoke taint. Get them to kind of break that down first before we make the wine. Like we're kind of looking at applications like that. [00:29:40] Obviously those are, I would say further out in terms of technological development biodiversity, which we can absolutely go and do today. , but there's interest in that smoke taint. Application, and we're really interested in that. [00:29:52] Then there's also kind of everything in between. So can we the harvest? Can we increase the quality of the grape? Can we help with years that are dry? Can we help with years that are wet or cold or hot? as we, kind of committed to a certain number of effects of climate change, we have to start thinking creatively. [00:30:14] I was on this call with an unrelated company. They wanted to do similar things but in the mining space, in the reclamation space. And I don't know how it happened, but I was on this call with this man. It was his last day before it was dark where he was. He's in Quebec. He's three hours ahead. [00:30:29] , You know, it was winter. So it's very, the mood was very, like, dark and somber, and this was his final call of his final day of work. And he was so hopeful about microbes, and he spent his career working with them. And just before he signed off the call, he says, I hope microbes save us all. [00:30:50] And then he kills the call. And, and, for, the next few years, I titled every single talk I did, Microbes may save us all because I just, the weight of that conversation was so big and I know that's not what we're talking about here in terms of [00:31:08] smoke taint, but I do think, you know, to bring us full circle to this like omnipresent godlike presence of microbes that there's something to that idea in that I think that they have this potential to save us from ourselves. If we can learn more, [00:31:25] Craig Macmillan: I think what we're talking about is bioremediation and the potential there. And bioremediation would work by identifying an organism that's going to play a certain role and then actually introducing it into the environment. For instance, like introducing it to wine that may have smoke taint, for instance. [00:31:40] Aria Hahn: , so there's a three main approaches to that. [00:31:42] So the first is exactly what we're talking about. You introduce a micro that we know and you, and you put it in there. The main challenge of that is this, this word we call engraftment. We actually steal that word from organ transplants. So, when you put in a new heart, not that I know anything about heart transplants, but when you put in a new heart, you have to engraft it. [00:32:01] And so people need to be on immunosuppressants, is my understanding, to make that heart transplant like stick in their body, have their body accept it. Kind of the same challenge when you introduce a microbe into an open, wild environment where you need that new species to engraft in that community. If you can't do that, you just have to keep adding it. [00:32:21] You have to keep adding it, keep adding it, it's time consuming, it's expensive, all of these things. So engraffing is still a challenge in that field. But that is one way. [00:32:29] The second way is to bioengineer. And so the concept here is that you take species or strains that are naturally occurring, so they do well in that environment, and you change something in their genetics and then reintroduce that. It does get around the concept of, [00:32:50] of engraftment in theory. The major issue with it is, there's not a lot of people or companies that feel ready, I think, to take a biologically engineered synthetic genome and introduce it into the environment en masse. We just don't understand the risks of it, or, or not, we don't know, but I think that's the point, is that we don't know, and so people are a little bit like, Maybe we're not quite there yet. [00:33:19] And then the third way is to say, I'm going to look at who's already there. And I'm going to understand what they like to eat and what their competitors like to eat and I'm going to try to starve their competitors [00:33:31] and really feed the ones who have the capacity to degrade those volatile phenols. I'm going to like try to get their population to do super well and thrive. and and try to kind of starve out and make the populations that can't do the job that I want lesser and less prevalent in the community. [00:33:51] And that approach I think is kind of one of my favorites where we understand and then we put some selective pressures. So this could be adding more nitrogen, adding different carbon sources. [00:34:01] It could be watering less to create a more aerobic environment. It could be you know, kind of drowning them to create an anaerobic environment. It's kind of those bigger controls that we have working with the microbes that are already there. [00:34:17] Craig Macmillan: Yeah, in the same way that we're not afraid to play with plant communities in agricultural systems, with cover cropping or intercropping or anything like that, same kind of idea, where maybe I plant something that I think will out compete a weed. [00:34:28] Same kind of idea. And we're pretty comfortable with that. [00:34:32] And also things will have a way of finding their stasis, finding their, their It's just getting it kind of pushed in the right direction. I think that he's super, super cool. [00:34:44] A lot of interest and work in the soil microbiome in terms of soil health. We mentioned regenerative agriculture. I have put my toe in that, in, in my professional world extremely difficult, extremely confusing, lots of holes you know, and, and trying to find markers or metrics has been. challenging for instance, I was trying to figure out how healthy some soils were. It, healthy in quotes, and I wanted to do analysis of respiration. And this very good soil ecologist said, well, that tells you how many folks are in the room, but it doesn't tell you what they're doing or who they are. [00:35:21] And I was like, that's a really good Point I could have a lot of respiration from organisms. I don't want and I wouldn't know what was who and who was what? What world can bioinformatics play in that [00:35:33] Aria Hahn: , that's a great question. So I would say it's the opposite in general, without the spike ins and kind of specific things, what? we can tell pretty inexpensively, 50 to 100 a sample, is basically who's in the room and in what relative abundance. So it is come down a lot in price. It doesn't tell us a lot about their genetic capability. [00:35:55] So if we know them because they've been previously studied, then we can say like, oh, yeah, these guys are known to do X, Y, and Z. [00:36:02] If we don't know them, for that kind of price point in those methods, we're kind of just like, yeah, we know their names. But that's it. [00:36:08] Then we can do kind of a deeper dive, , to a different type of sequencing called whole genome sequencing. And you get the whole genome. And so there we can actually say not only who they are, but what they're doing. Or what they have the ability to do. And so that's where the limit of DNA is, is that it can tell us the potential. They can potentially do this, but it doesn't actually tell us if they're choosing to do that, so to speak. [00:36:33] There are other techniques that are very related. Metatranscriptomics, it's looking at the RNA, and you could do metabolomics. So you can actually look at the metabolites that they're producing, and then it tells you what they actually did. But we often can start at that base layer of DNA. and build up. So those questions we can answer. [00:36:51] And I think you're right about there are a lot of holes and it's confusing and it's complex. And we say this to clients all the time, like, if you know way to solve a problem, do that. Biology is messy. [00:37:03] But if you don't, like let's look at biology and let's enjoy the mess , there's a lot of beauty in that mess. And that's one of the things we've actually loved about interacting with wineries they are incredibly scientifically minded folks. They're data driven, the amount of innovation and technology they're using. never fails to impress, but you also get that love of the art and the craft from them. We love that. We see art and science as like in a circular spectrum. And so we love when, our clients in the, in the wine start talking to us about kind of their secret sauce and the things that they've tried and how, and they always get a little bit nervous. [00:37:49] And they would, if they always kind of start, they were like, you know what else I do? And we're like, tell us. And then they tell us something and they're like, we just know from experience. Experience that this works that this changes the ferment, but we don't have any evidence for that And and I think they're worried we're gonna judge them but we're like no that is like their science is all way of knowing but [00:38:09] my friend says art is science and love and and I love that idea that is something that's been really really fun about working with wineries and vineyards is they kind of get that they're like, yeah, this is the love piece here [00:38:22] Craig Macmillan: That's cool I think there's beauty in the mess. I might adopt that if you don't mind I mean, I may use that for some of my own stuff. I think that's great What is one thing you would tell growers or wineries, , [00:38:35] Aria Hahn: their choices are directly impacting the microbiome, so that's the bacteria and the yeast And that that is going to affect the terroir, the complexity, the quality of the wine, and it is knowable. [00:38:50] Craig Macmillan: there we go. And we also know that some of the things that we do may affect that and that is part of what makes us special. Where can people find out more about you? [00:38:58] Aria Hahn: We have a website, it is koonke. com, K O O N K I E dot com. can also look me up, Aria Hahn, , and on Google Scholar, the internet, I feel like I'm very findable. [00:39:10] Craig Macmillan: Yeah, you are very findable and we will have a lot of links and other things on the show page. So please check that out. Really fascinating stuff going even beyond this. I want to thank you for being on the podcast. [00:39:21] This has been a great conversation. [00:39:22] Aria Hahn: Yeah, thanks for having me. Super fun. [00:39:25] Craig Macmillan: So our guest today was Aria Hahn. She is CEO and co founder of Koonkie, a bioinformatics company, and is doing some really fascinating stuff, not only around yeast, but lots of other topics. [00:39:35] And I just got lost down the rabbit hole when I took a look at that website, all the different things you folks have been involved in, and it was really fun. [00:39:48] Beth Vukmanic: Thank you for listening. [00:39:49] Today's podcast was brought to you by Sunridge. For over 45 years, Sunridge nurseries has supplied premium quality grapevines. to grape growers worldwide. A pioneer in the industry with a focus on clean quality vines and personalized dedication to their partnered growers has led them to be the largest, most well respected grapevine nursery in the United States. Sunridge Nurseries continues to lead the industry having undergone several expansions to their modern state of the art facilities and is the first and only grapevine nursery to have implemented the most advanced greenhouse Horticulture water treatment technology in North America. [00:40:26] Make sure you check out the show notes for links to Aria, an article titled, make better wines with bioinformatics plus sustainable wine growing podcast episodes, 201 balance hot climate, high sugar wine with green grape juice, 243 microbial communities in the grapevine. And 251 vine sap analysis to optimize nutrition. [00:40:50] If you liked the show, do us a big favor by sharing it with a friend, subscribing and leaving us a review. You can find all of the podcasts at vineyardteam.org/podcast, and you can reach us at podcast at vineyardteam. org until next time, this is sustainable wine growing with the vineyard team.   Nearly perfect transcription by Descript

Dr Nicole Rous joins pureANIMAL again to discuss acute diarrhoea management in dogs and cats. Topics discussed include: Common cause of acute diarrhoea in dogs and cats. Why are dogs so susceptible to dietary changes? Biggest misconceptions when treating diarrhoea in pets. Supporting pet parents in making informed decisions to manage their pet's diarrhoea. What foods should we be feeding pets with gastrointestinal symptoms? The difference between cats and dogs. The weed, feed and reseed framework. The benefits of Saccharomyces boulardii. Dr Nicole explains postbiotics - what are they and how they work? Gut soothing herbs that can be added to the management of acute diarrhoea. The future of microbiome mapping. Dr Rous talks through the items pet parents should have in a home first-aid kit to manage diarrhoea. Register for Dr Nicole Rous' webinar 'Neutering Reimagined: Five Fresh Insights for Clinical Practice' here https://events.teams.microsoft.com/event/13818e56-a376-4458-a151-efcd6fb8b4d7@afa78dff-85bb-46f3-b036-b43bcf79c497 See omnystudio.com/listener for privacy information.

#140  - Unlocking the Power of Your Own GLP-1 Naturally! Gut Health, Weight Management, and Natural Boosters Have you ever wondered what GLP-1 agonists are and why they're making headlines? In this episode, we dive deep into the science of GLP-1, a hormone critical for controlling metabolism, appetite, and blood sugar levels. Discover how it's produced in your gut, its connection to your microbiome, and why medications like semaglutide and liraglutide are becoming household names in weight management and diabetes care. But here's the exciting part—you don't need a prescription to support your GLP-1 production! Learn how specific foods, probiotics, and lifestyle changes can naturally boost your body's ability to make this essential hormone, helping you achieve sustainable weight loss, improved energy, and vibrant health. Probiotics mentioned: Bifidobacterium adolescentis, Bifidobacterium longum, Lactobacillus acidophilus, Lactobacillus rhamnosus, Lactobacillus plantarum, and Saccharomyces boulardii (for during and post-antibiotic use) Join the conversation: What's your experience with GLP-1? Share your thoughts with us on social media or in the comments! Subscribe, Share & Review: If you enjoyed this episode, please hit that subscribe button, share with others, and leave us a review. Your support helps us reach more listeners - thanks! The primary purpose of The Pretty Well Podcast being to educate. This content is for informational and educational purposes only. It is not intended to provide medical advice nor to take the place of such advice or treatment from a personal physician. By listening to this content, you agree to consult your own physician or qualified health professional regarding specific health questions. Neither Lisa Smith, The Pretty Well Podcast, nor any guest takes responsibility for possible health consequences of any person or persons following the information in this educational content. All listeners of this content, especially those who are pregnant or taking prescription or over-the-counter medications, should consult their physicians before beginning any nutrition, supplement, or lifestyle program. The Pretty Well Podcast is for private non-commercial use and our guests do not necessarily reflect any agency, organization, or company that they work for. In addition, opinions of interview guests do not necessarily reflect the opinions of Lisa Smith and/or The Pretty Well Podcast. This content is not guaranteed to be correct, complete, or up to date.

How old are you? A better question might be: how old do you feel? While your birthday says one thing, your biological age—the health of your cells—might tell a very different story. And here's the best part: unlike your chronological age, your biological age can go down. But how? For years, fasting has been celebrated as a key to longevity. Yet the challenge of skipping meals is enough to make most of us shy away. What if you could trick your body into reaping the rewards of fasting—without starving yourself?  This week, we're joined by Dr. Valter Longo, Director of the Longevity Institute at USC and one of TIME's 50 most influential people in healthcare. Valter's groundbreaking research on ageing and his FMD program have transformed how we think about health and longevity. Joining him is Tim Spector, ZOE's co-founder and one of the world's top 100 most-cited scientists.

At its height, Pompano Beach's Odd Breed in Pompano Beach was one of the best-regarded breweries in Florida, winning four GABF medals over a span of three years, and shipping mixed-culture beers to fans around the world. However, real-estate market forces ultimately worked against the niche brewery, and founder and brewer Matt Manthe closed up shop in the summer of 2024. That's no reason not to talk brewing, however, and Manthe learned plenty over his years shepherding his mixed cultures from homebrew to commercial scale, changing and adapting processes along the way. While he's now brewing classic lager and ale styles in the mountains of Colorado—at Dillon Dam, about 70 miles west of Denver—mixed-culture beers still hold a strong place in his heart. In this episode, he discusses: building a mixed culture through homebrewing shifting from mixed-culture to Saccharomyces fermentation to control acid production choosing primary strains, from London Ale III to 34/70, to optimize flavor, manage acidity, and more boosting hops with specific flavors and aromas for fermentation precursors challenges with fruit processing and refermentation the importance of not letting barrels sit unfilled blending very different base beers to achieve a finished product that's greater than the sum of its parts And more. This episode is brought to you by: G&D Chillers (https://gdchillers.com): G&D Chiller's Elite 290 series chiller uses propane as a natural refrigerant with extremely low global warming potential. This natural, highly efficient refrigerant with near zero GWP will help lower your facility's energy costs and impact on the environment. Visit gdchillers.com to learn more! Berkeley Yeast (https://berkeleyyeast.com). Superbloom strains make classic hops flavor; Fresh strains keep diacetyl low even with large hop additions; Tropics strains make a tropical bouquet reminiscent of the finest southern hemisphere hops. Mention this podcast for 20% off your first order. Old Orchard (https://www.oldorchard.com/brewer): Berry Blend, Blood Orange, Lemonade, and Tart Cherry are the latest additions to our lineup of flavored craft juice concentrate blends. To learn more and request your free samples, head over to oldorchard.com/brewer (https://www.oldorchard.com/brewer) Indie Hops (https://indiehops.com) breeds new hop varieties to help brewers captivate beer lovers. Brewers worldwide trust Indie's unique varieties — Strata, Lórien, Luminosa, Meridian and Audacia — to modernize, brighten and diversify their beer lineup. Visit indiehops.com/podcast to discover what's new in hop flavors. Ss Brewtech (https://www.ssbrewtech.com) Featuring a laser-welded cooling jacket for efficient and precise temperature control, an innovative silicone racking arm, and a carbonation stone that allows you to carbonate right in the fermenter, Unitank 2.0 is engineered to help you get the most out of your fermentations! Visit Ss Brewtech.com (https://www.ssbrewtech.com) to learn more! Isuzu Trucks (https://www.isuzucv.com) Whether you are looking for a self-distribution solution or one to deliver supplies, there is an Isuzu truck that will fit your needs. Go to isuzucv.com (https://www.isuzucv.com) to check out their impressive lineup or visit an Isuzu dealer today to find out why now, more than ever, Isuzu trucks are the trucks you trust for the work you do!

In this episode, we're joined by Prof. Jef Boeke, a pioneer in synthetic genomics. Jef shares his journey from uncovering retrotransposons in yeast to leading the ambitious Sc2.0 project, an international collaboration to design and build the world's first fully synthetic Saccharomyces cerevisiae genome. Along the way, we delve into the groundbreaking science, the collaborative spirit of synthetic biology, and what it takes to push the boundaries of genomics.For more information about EBRC, visit our website at ebrc.org. If you are interested in getting involved with the EBRC Student and Postdoc Association, fill out a membership application for graduate students and postdocs or for undergraduates and join today!Episode transcripts are the unedited output from Whisper and likely contain errors.

Today, we're thrilled to introduce you to a man with what might be one of the most intriguing jobs in the brewing industry – yeast hunter Juan Ignacio Eizaguirre. Born in Buenos Aires, Argentina, with roots in the Basque Country, Juan has traveled the world in search of wild yeast, uncovering the secrets of fermentation. From the forests of Patagonia to ancient beer caves in Germany, he has dedicated his career to exploring the biological foundations of beer and pushing the boundaries of brewing science. Currently based in Bavaria at the world-renowned Weihenstephan, Juan is part scientist, part adventurer, and a true pioneer in discovering how yeast shapes the beers we love. In this episode, Juan takes us on a journey through his work and passion – mapping yeast diversity, uncovering the mysteries of ancient strains like Saccharomyces eubayanus, and transforming his findings into innovations for brewers worldwide. He also shares his experiences in Argentina's thriving craft beer scene, his adventures in South America, and what it's really like to hunt for yeast in some of the most remote and historic locations on the planet. So grab your favorite beer and join us as we delve into the incredible stories, science, and spirit of the yeast hunter, Juan Ignacio Eizaguirre...

In today's episode,  we delve into the fascinating world of your gut microbiome—often called your 'second brain'—with leading expert Dr. Jason Hawrelak - a  researcher, educator, and naturopath with 25 years' clinical experience.  We explore how modern diets and environmental toxins are decimating our gut health, with shocking revelations about how 'forever chemicals' and the impact on our hea;th.  From explaining faecal transplants to understanding the critical role of probiotics during antibiotic treatment, this conversation uncovers cutting-edge research about the gut-brain connection and its impact on ageing, mental health, and overall wellbeing.  Whether you're struggling with digestive issues or simply want to optimise your health through personalised nutrition, this episode provides practical strategies to protect and enhance your microbiome in our modern toxic world. Key Topics: The Gut-Brain Connection: Exploring the microbiome as a 'second brain' and its communication pathways with the central nervous system Modern Diet Challenges: Processed foods, emulsifiers, and preservatives' impact on gut health and the microbiome Faecal Microbiota Transplantation (FMT): Historical context and current applications in treating various health conditions Environmental Toxins: Examining 'forever chemicals', microplastics, and their effects on gut health and human organs Antibiotics and Probiotics: Guidelines for probiotic use during antibiotic treatment and the role of Saccharomyces boulardii Ageing and the Microbiome: How gut bacteria changes with age, implications for health, and the Japanese 'ikigai' approach to healthy ageing Personalised Nutrition: The future of microbiome testing and customised dietary interventions based on individual gut profiles Key Takeaways: Minimise ultra-processed foods and preservatives to protect your gut barrier, which houses 80% of your immune system. When prescribed antibiotics, take Saccharomyces boulardii a few hours after each dose to support your gut health. Reduce exposure to 'forever chemicals' by choosing plastic-free food storage and minimising packaged foods. Eat a varied diet whilst young to build a diverse microbiome that will serve you well into old age. Follow the Japanese 'ikigai' principle by growing your own vegetables and staying active to maintain gut health as you age. Manage your stress levels actively, as there's a direct two-way relationship between stress and gut health. Consider microbiome testing for personalised dietary recommendations if you're experiencing persistent digestive issues Connect with Dr. Jason Hawrelak:Dr Jason Hawrelak on LinkedInLearn more about Dr. Jason Hawrelak: Home - Probiotic AdvisorThe Hawrelak Gut & Microbiome ClinicConnect with Paul Taylor:Learn more about Paul TaylorPaul Taylor on LinkedInPaul Taylor on InstagramPaul Taylor on YouTubeSupport the Podcast:If you found this episode valuable, please consider subscribing, rating, and leaving a review on your preferred podcast platform. Your support helps us reach more people with important conversations like this one. Share this episode with someone who might benefit from hearing it—emotional eating is more common than we think, and this conversation could make a difference in someone's life.See omnystudio.com/listener for privacy information.

Send us a textIn this episode of The Autoimmune RESET podcast, VJ explores the complexities of long COVID, a condition that leaves many individuals struggling with lingering symptoms such as fatigue, brain fog, and respiratory issues. VJ dives deep into the root causes, including immune dysregulation, oxidative stress, and viral reactivation. You'll learn how an unbalanced internal terrain, chronic stress, and viral persistence can make some people more vulnerable to long COVID than others.VJ also discusses how the gut and lung barriers are affected, how bacteria can translocate, and the inflammatory impact of the spike protein. You'll hear about practical, evidence-based dietary recommendations, including pomegranate extract, NAC, lysine, Saccharomyces boulardii, and antiviral foods that can support recovery. Additionally, we explore the Trio test, which screens for viral reactivation in long COVID, and the importance of managing stress and improving sleep quality with actionable biohacks like magnesium supplementation and cold therapy.Join VJ as she breaks down the science behind long COVID and share strategies to help manage symptoms, reduce inflammation, and promote recovery through nutrition and lifestyle changes.Want to join my new program, The Inflammation Reset, designed to help you tackle inflammation at its source and reclaim your health? You can learn more here.If you are ready for change, download your free copy of The Autoimmunity Recovery Plan here so you can get started.Or, if you prefer working together 1-2-1 or would like to explore functional testing, you can find all my services here. Thanks for listening! You can join The Autoimmune Forum on Facebook or find me on Instagram @theautoimmunitynutritionist.

This is one of the most effective diets for bloating, abdominal pain, and overall gut health! A study has found that the Low FODMAP diet improved SIBO in 2-4 weeks. What is the Low FODMAP diet and how do you use it to heal? All that and more in this episode - all backed by the latest research! Learn more, watch now!   Grab your free Low Fodmap Diet handouts! Standard: https://drruscio.com/wp-content/uploads/2023/07/Standard-Low-FODMAP.pdf Paleo: https://drive.google.com/file/d/1rJDp8TYXq-bFrXP-LvKeLfo_0XUUtc4_/view Vegetarian: https://drive.google.com/file/d/1r_O3SicImc7RFdgqvLiueTUcr_HgYoyL/view   Timestamps: 00:00  Intro 01:20 What are FODMAPS? 02:15 Bloating & pain improvement 07:27 Benefits for inflammation & leaky gut 09:00 Low FODMAP foods 13:37 How to use the diet 17:09 What if you're not improving?

Are you dealing with small intestinal bacterial overgrowth (SIBO)? Does it seem like your current antibiotics or other treatments aren't working?  In this episode, I'll dive into four proven and effective treatments that will finally help you heal.  Learn more, watch now!  

Saccharomyces boulardii is a strain of probiotic yeast that was first isolated from the superfoods mangosteen and lychee fruit in 1923 by the French scientist Henri Boulard (hence the name). Today it is considered a "super probiotic" due to its unique properties and wide range of health benefits that set it apart from many other probiotic strains. Listen in this week as Dee discusses the key reasons why S. boulardii holds this distinction.Link to Saccharomyces boulardii supplement: https://amzn.to/4cVqkVuReferences:Kaźmierczak-Siedlecka, K., Ruszkowski, J., Fic, M., Folwarski, M., & Makarewicz, W. (2020). Saccharomyces boulardii CNCM I-745: A non-bacterial microorganism used as probiotic agent in supporting treatment of selected diseases. Current Microbiology, 77(9), 1987–1996. https://link.springer.com/article/10.1007/s00284-020-02053-9

Whether you need a quick fix for constipation or you've been dealing with it consistently, we've got the most effective solutions for you! In this episode, I'll break down the 4 causes of constipation, how to fix it when it happens, and how to prevent ongoing constipation moving forward. Watch now!  Grab your FREE low FODMAP diet guide!: https://drruscio.com/getlowfodmapguide/ MSM supplement from Dr. Kathleen Jane: https://gijanel.com/the-formulas/gi-janel-one Get the Monash FODMAP Diet App: https://www.monashfodmap.com/ibs-central/i-have-ibs/get-the-app/

In this episode of the Epigenetics Podcast, we talked with Dr. Stephan Hamperl from the Helmholtz Zentrum Munich about his work on how conflicts between transcription, replication, and R-loop formation influence genome stability in human cells. During the early stages of his career Stephan studied conflicts between transcription and replication in human cells, particularly focusing on R-loop structures. In our discussion, he explains the formation of R-loops and their impact on genome stability, emphasizing the importance of the orientation of replication forks approaching R-loops in determining DNA damage outcomes. Stephan then delves into his work on the MATAC-Seq method, which analyzes chromatin domains at DNA replication origins to understand replication timing variability. The method involves methylating DNA linkers between nucleosomes and using nanopore sequencing for single-molecule readouts, revealing heterogeneity in chromatin structure at replication origins. Finally, Stephan discusses his automated image analysis pipeline for quantifying transcription and replication activity overlap in mammalian genomes, addressing the challenge of visualizing these processes simultaneously. The conversation concludes with insights into Stefan's future research directions, focusing on understanding transcription-replication conflicts' molecular basis and their potential implications in cancer cell transformation. References Hamperl, S., Brown, C. R., Garea, A. V., Perez-Fernandez, J., Bruckmann, A., Huber, K., Wittner, M., Babl, V., Stoeckl, U., Deutzmann, R., Boeger, H., Tschochner, H., Milkereit, P., & Griesenbeck, J. (2014). Compositional and structural analysis of selected chromosomal domains from Saccharomyces cerevisiae. Nucleic acids research, 42(1), e2. https://doi.org/10.1093/nar/gkt891 Hamperl, S., Bocek, M. J., Saldivar, J. C., Swigut, T., & Cimprich, K. A. (2017). Transcription-Replication Conflict Orientation Modulates R-Loop Levels and Activates Distinct DNA Damage Responses. Cell, 170(4), 774–786.e19. https://doi.org/10.1016/j.cell.2017.07.043 Chanou, A., Weiβ, M., Holler, K., Sajid, A., Straub, T., Krietsch, J., Sanchi, A., Ummethum, H., Lee, C. S. K., Kruse, E., Trauner, M., Werner, M., Lalonde, M., Lopes, M., Scialdone, A., & Hamperl, S. (2023). Single molecule MATAC-seq reveals key determinants of DNA replication origin efficiency. Nucleic acids research, 51(22), 12303–12324. https://doi.org/10.1093/nar/gkad1022   Contact Epigenetics Podcast on X Epigenetics Podcast on Instagram Epigenetics Podcast on Mastodon Epigenetics Podcast on Bluesky Epigenetics Podcast on Threads Active Motif on X Active Motif on LinkedIn Email: podcast@activemotif.com

Imagine that it's afternoon, and you are pulled over by a police officer because a tail light is out, which you didn't realize. He is pleasant when he comes to the door and you think you're going to be given a warning. Then he stops and frowns. He asks you to get out of the car and has you perform a field sobriety test. You submit to a breathalyzer and find yourself in the back of the police car being arrested for a DWI because of an elevated blood alcohol concentration. The problem is, you haven't had any alcohol to drink today. Or yesterday for that matter. Listen this week as Lynne describes a rare medical condition that wreaks legal havoc on the affected person's life.  Advocacy at: www.autobrewery.org Special note: Dr. Helen Shui is truly a doctor, but is working under a pseudonym for privacy reasons. Dr. Lynne Kramer is using her real name.  Music by Helen Shui and Caplixo. Cover art by Lynne Kramer.  Sources: Auto-Brewery Syndrome: A schematic for Diagnosis and Appropriate Treatment by Fahad Malik, Prasanna Wickremesinghe, and Atif Saleem Auto-brewery syndrome: Everything you need to know by Jamie Eske A Case Study of Gut Fermentation Syndrome (Auto Brewery) with Saccharomyces cerevisiae as the Causative Organism by Barbara Cordell & Justin McCarthy Drunk Without Drinking: A Case of Auto-brewery Syndrome by Bobak J. Akhavan, Luis Ostrosky-Zeichner, and Eric J. Thomas Understanding Auto-Brewery Syndrome in 2023: A Clinical and Comprehensive Review of a Rare Medical Condition by Jananthan Paramsothy, Sai Dheeraj Gutlapalli, Vijay Durga Pradeep Ganipineni, Ikpechukwu J Okoris, Derek Ugwendum, GianPaolo Piccione, James Ducey, Gnama Kouyate, Arnold Onana, Louis Emmer, Vaithilingam Arulthasan, Philip Otterbeck, & Jay Nfonoyim Fatty Liver Disease Caused by High-Alcohol-Producing Klebsiella pneumoniae by Jing Yuan, et al.  Alcoholic Liver Disease by Roshan Patel & Matthew Mueller. Fecal Transplant, no byline Rupture of the Stomach of an African Child by RG Ladkin & JNP Davies Man details symptoms of auto-brewery syndrome, where his body makes alcohol by Maghan HJolohan Drunk without drinking: local doctor and patients detail life with Auto-Brewery Syndrome by Kristin Thorne Auto-Brewery Syndrome: Apparently, You Can Make Beer In Your Gut by Michaeleen Doucleff The man who gets drunk on chips by Helen Thomson Woman claims her body brews alcohol, has DUI charge dismissed by Sandee LaMotte Please contact us with questions/concerns/comments at defunctdoctorspodcast@gmail.com. @defunctdoctorspodcast on Instagram, Facebook, X (Twitter), Threads, YouTube, and TikTok  Follow Lynne on Instagram @lynnedoodles555

Technical Tips for When Things Go Wrong with Cider Making This episode features two cider professionals and a cider industry consultant, which is exactly who you need a direct line to when your cider has problems. Hear from Megan Faschoway who at the time of this recording was Senior Cider Maker at Sea Cider, Kira Bassingthwaighte Head Cider Maker at Western Cider in Montana and Nick Gunn of BenchGraft a cider consultation service based in Salem Oregon. This talk took place in Portland Oregon at CiderCon, the annual cider conference hosted by the American Cider Association. The title of the talk was “What to do when things go wrong”. The focus was not on preventive measures, but as the title says – curative steps that one can take to try to mitigate a problem with a particular cider In this Cider Chat on Cider Problems Dealing with rotten egg smell from your cider Hydrogen sulfide (H2S) is a negative off-aroma compound that can occur in cider and has a rotten egg smell. It's produced by the yeast Saccharomyces cerevisiae during cider fermentation. Filtering cider Using Reverse Osmosis (RO) Tasting Panels for feedback Dealing with a saturated cider maker's palate Saving samples from each batch to create a library for potential cider problems down the road Contact for Speakers on this Panel Kira Bassingthwaighte, Western Cider Hear Kira on Episode 295 Megan Faschoway Nick Gunn BenchGraft Hear Nick and Dave White of Whitewood Cider on Episode 004 Mentions in this Cider Chat French Cider Tour September 2024 Oliver's Cider and Perry Company – UK Cider in Herefordshire, Tom Oliver audio clip The Whose Who of #xpromotecider in this episode? Join the fun and download the info flyer on Cider Chat offerings at the Support Page! Post, share and social media and tag Cider Chat! Cider's XPromoters will be featured on an end of year episode!   De Gerdenner Cider, Netherland Northwest Cider Association reposted Episode 410 with Olympic Bluffs Cider and Lavender Farm Ross on Wye Cider and Perry Company posted last week's Episode 410 Perry Panel Dragon' Head Cider Camra Cider and Perry American Cider Association – CiderCon

Today I am answering all of your supplement questions Q&A style. Join me as I dive into everything you need to know about the supplement industry.    I answer questions concerning what supplements you should be taking and how to know how much to take. I also discuss getting nutrients from whole foods versus using protein powder. Based on research, we actually are not protein deficient. I talk about the science behind it and how to get the protein you need. I also go over probiotics and whole-food nutrition. Lactobacillus, Bifidobacterium, and Saccharomyces boulardii are the top three probiotic strains you should look for. Overall, this episode offers guidance on personal supplementation for health and longevity.    Don't forget… You can order now by heading to https://darinolien.com/fatal-conveniences-book or order now on Amazon.   Thank you to our sponsors: Vivo Barefoot: Get 15% off your first Vivobarefoot order with DARINV15 at www.vivobarefoot.com   Find more from Darin: Website: https://darinolien.com/ Instagram: https://www.instagram.com/Darinolien/ Book: https://darinolien.com/fatal-conveniences-book/ Down to Earth: https://darinolien.com/down-to-earth/    Use code OLIEN20 for a Viome discount Candiani Denim: https://www.candianidenim.com/

New research shows that a long-term low FODMAP diet can be used effectively for IBS. This is huge as there have been many theoretical concerns about using a low FODMAP diet long-term, such as negative impacts to the gut microbiota, nutrition levels, and quality of life.  However, we'll cover each common criticism and answer them with science.  And if you have any additional questions about low FODMAP that you would like answered in the future, let me know in the comments!   Watch/Read Next… How to Heal Your Gut with the Low FODMAP Diet: https://drruscio.com/low-fodmap/  A Step-By-Step Guide to the Low FODMAP Diet: https://drruscio.com/low-fodmap-diet/  Low FODMAP Downloadable Guide: https://drruscio.com/wp-content/uploads/2020/02/5bStandard-Low-FODMAP-Diet-2020-5.pdf  Monash App: https://www.monash.edu/monash-innovation/news/success-stories/fodmap  How to Build an Elimination Diet Plan for Healing: https://drruscio.com/elimination-diet-meal-plan/  How to Heal Your Gut Without Lab Tests: https://drruscio.com/heal-your-gut-without-labs/    Timestamps 00:00 Intro  00:59 What are FODMAPs?  02:24 New study  04:22 “Low FODMAP hasn't been studied long-term” 05:26 “Low FODMAP is bad for the gut” 06:36 “Low FODMAP leads to nutrient deficiencies”  09:30 “Low FODMAP is too difficult to do”  11:08 “Low FODMAP leads to food fear”  12:45 The study's conclusion  13:48 Recommendations   Featured Studies  The Long-Term Effects of a Low-Fermentable Oligosaccharides, Disaccharides, Monosaccharides, and Polyols Diet for Irritable Bowel Syndrome Management: https://pubmed.ncbi.nlm.nih.gov/37807975/  Is a low FODMAP diet beneficial for patients with inflammatory bowel disease? A meta-analysis and systematic review: https://pubmed.ncbi.nlm.nih.gov/28587774/  An anti-inflammatory and low fermentable oligo, di, and monosaccharides and polyols diet improved patient reported outcomes in fibromyalgia: A randomized controlled trial: https://pubmed.ncbi.nlm.nih.gov/36091254/  Psychological and Gastrointestinal Symptoms of Patients with Irritable Bowel Syndrome Undergoing a Low-FODMAP Diet: The Role of the Intestinal Barrier: https://pubmed.ncbi.nlm.nih.gov/34371976/  The Relationship between Low Serum Vitamin D Levels and Altered Intestinal Barrier Function in Patients with IBS Diarrhoea Undergoing a Long-Term Low-FODMAP Diet: Novel Observations from a Clinical Trial: https://pubmed.ncbi.nlm.nih.gov/33801020/  Influence of low FODMAP-gluten free diet on gut microbiota alterations and symptom severity in Iranian patients with irritable bowel syndrome: https://pubmed.ncbi.nlm.nih.gov/34261437/  Impact of Saccharomyces boulardii CNCM I-745 on Bacterial Overgrowth and Composition of Intestinal Microbiota in Diarrhea-Predominant Irritable Bowel Syndrome Patients: Results of a Randomized Pilot Study: https://pubmed.ncbi.nlm.nih.gov/36630947/  Effect of diet and individual dietary guidance on gastrointestinal endocrine cells in patients with irritable bowel syndrome (Review): https://pubmed.ncbi.nlm.nih.gov/28849091/  Long-term personalized low FODMAP diet improves symptoms and maintains luminal Bifidobacteria abundance in irritable bowel syndrome: https://pubmed.ncbi.nlm.nih.gov/34431172/  Long-Term Effects of a Web-Based Low-FODMAP Diet Versus Probiotic Treatment for Irritable Bowel Syndrome, Including Shotgun Analyses of Microbiota: Randomized, Double-Crossover Clinical Trial: https://pubmed.ncbi.nlm.nih.gov/34904950/  Long-term impact of the low-FODMAP diet on gastrointestinal symptoms, dietary intake, patient acceptability, and healthcare utilization in irritable bowel syndrome: https://pubmed.ncbi.nlm.nih.gov/28707437/  Long-term irritable bowel syndrome symptom control with reintroduction of selected FODMAPs: https://pubmed.ncbi.nlm.nih.gov/28740352/     Get the Latest Updates Facebook - https://www.facebook.com/DrRusciodc Instagram - https://www.instagram.com/drrusciodc/ Pinterest - https://www.pinterest.com/drmichaelrusciodc    DISCLAIMER: The information on this site is not intended or implied to be a substitute for professional medical advice, diagnosis or treatment. Always seek the advice of your physician or other qualified healthcare provider before starting any new treatment or discontinuing an existing treatment. Music featured in this video: "Modern Technology" by Andrew G, https://audiojungle.net/user/andrew_g  *Full transcript available on YouTube by clicking the “Show transcript” button on the bottom right of the video.

There's a common misconception that you shouldn't take probiotics for SIBO.   Where this comes from is the thought that adding bacteria to a bacterial overgrowth must be a bad idea.   But this overlooks how probiotics actually work AND the plethora of data we have on probiotics for SIBO.  So let's dive in to see what all the data actually means.    Read/Watch Next The Ultimate 3-Step SIBO Treatment Guide: https://drruscio.com/sibo-treatments/  Your Guide to Choosing the Right SIBO Diet: https://drruscio.com/sibo-diet/  SIBO, Probiotics & Your Gut: A Long-Term Strategy: https://drruscio.com/sibo-probiotics/    Featured Studies  Prophylactic Saccharomyces boulardii versus nystatin for the prevention of fungal colonization and invasive fungal infection in premature infants: https://pubmed.ncbi.nlm.nih.gov/23703468/  Saccharomyces boulardii and infection due to Giardia lamblia: https://pubmed.ncbi.nlm.nih.gov/16798698/  Probiotic Saccharomyces boulardii in the Treatment of Small Intestinal Bacterial Overgrowth in Decompensated Cirrhosis: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9194055/ Impact of Saccharomyces boulardii CNCM I-745 on Bacterial Overgrowth and Composition of Intestinal Microbiota in Diarrhea-Predominant Irritable Bowel Syndrome Patients: Results of a Randomized Pilot Study: https://pubmed.ncbi.nlm.nih.gov/36630947/ Effect of a Preparation of Four Probiotics on Symptoms of Patients with Irritable Bowel Syndrome: Association with Intestinal Bacterial Overgrowth: https://pubmed.ncbi.nlm.nih.gov/29508268/ Short-term probiotic therapy alleviates small intestinal bacterial overgrowth, but does not improve intestinal permeability in chronic liver disease: https://pubmed.ncbi.nlm.nih.gov/25244414/ [Comparative clinical efficacy of a probiotic vs. an antibiotic in the treatment of patients with intestinal bacterial overgrowth and chronic abdominal functional distension: a pilot study]: https://pubmed.ncbi.nlm.nih.gov/21381407/ Bacillus clausii as a treatment of small intestinal bacterial overgrowth: https://pubmed.ncbi.nlm.nih.gov/19352343/ Probiotics for Preventing and Treating Small Intestinal Bacterial Overgrowth: A Meta-Analysis and Systematic Review of Current Evidence: https://pubmed.ncbi.nlm.nih.gov/28267052/    Timestamps 00:00 Intro  00:46 How probiotics actually work in the body 02:33 Probiotic type 1: S. boulardii  04:08 Probiotic type 2: Lacto-Bifido  07:13 Probiotic Type 3: Soil-based  09:12 The protocol    Get the Latest Updates Facebook - https://www.facebook.com/DrRusciodc Instagram - https://www.instagram.com/drrusciodc/ Pinterest - https://www.pinterest.com/drmichaelrusciodc  DISCLAIMER: The information on this site is not intended or implied to be a substitute for professional medical advice, diagnosis or treatment. Always seek the advice of your physician or other qualified healthcare provider before starting any new treatment or discontinuing an existing treatment. Music featured in this video: "Modern Technology" by Andrew G, https://audiojungle.net/user/andrew_g  *Full transcript available on YouTube by clicking the “Show transcript” button on the bottom right of the video.

If you use the right therapies at the right time, there's an 85% resolution rate for SIBO.  I'll share which SIBO treatments are effective and, most importantly, how and when to do them to get the best results.    Watch/Read Next… What is SIBO? https://www.youtube.com/watch?v=3OjefHfOx2I  Low FODMAP guides: https://drruscio.com/getlowfodmapguide/  Monash low  FODMAP app: https://www.monashfodmap.com/ibs-central/i-have-ibs/get-the-app/  Biota Clear 1A: https://store.drruscio.com/products/biota-clear-1a  Elemental Heal: https://bit.ly/48Y2vuk  My articles: https://drruscio.com/blog/ My book: https://drruscio.com/getgutbook/  Courses, free guides, and more: https://drruscio.com/resources?utm_source=youtube&utm_medium=link&utm_campaign=drruscio.com_resources   Featured Studies  The Structure and Function of the Human Small Intestinal Microbiota: Current Understanding and Future Directions: https://pubmed.ncbi.nlm.nih.gov/31344510/ Epidemiology of small intestinal bacterial overgrowth: https://pubmed.ncbi.nlm.nih.gov/37389240/ Prevalence and predictors of small intestinal bacterial overgrowth in irritable bowel syndrome: a systematic review and meta-analysis: https://pubmed.ncbi.nlm.nih.gov/29761234/ Brain fogginess, gas and bloating: a link between SIBO, probiotics and metabolic acidosis: https://pubmed.ncbi.nlm.nih.gov/29915215/ Low-FODMAP Diet for the Management of Irritable Bowel Syndrome in Remission of IBD: https://pubmed.ncbi.nlm.nih.gov/36364824/ Efficacy of a low FODMAP diet in irritable bowel syndrome: systematic review and network meta-analysis: https://pubmed.ncbi.nlm.nih.gov/34376515/ Impact of Saccharomyces boulardii CNCM I-745 on Bacterial Overgrowth and Composition of Intestinal Microbiota in Diarrhea-Predominant Irritable Bowel Syndrome Patients: Results of a Randomized Pilot Study: https://pubmed.ncbi.nlm.nih.gov/36630947/ Effect of a Preparation of Four Probiotics on Symptoms of Patients with Irritable Bowel Syndrome: Association with Intestinal Bacterial Overgrowth: https://pubmed.ncbi.nlm.nih.gov/29508268/ Probiotics for Preventing and Treating Small Intestinal Bacterial Overgrowth: A Meta-Analysis and Systematic Review of Current Evidence: https://pubmed.ncbi.nlm.nih.gov/28267052/ Meta-analysis: antibiotic therapy for small intestinal bacterial overgrowth: https://pubmed.ncbi.nlm.nih.gov/24004101/  Herbal therapy is equivalent to rifaximin for the treatment of small intestinal bacterial overgrowth: https://pubmed.ncbi.nlm.nih.gov/24891990/ A 14-day elemental diet is highly effective in normalizing the lactulose breath test: https://pubmed.ncbi.nlm.nih.gov/14992438/  Risk of small intestinal bacterial overgrowth in patients receiving proton pump inhibitors versus proton pump inhibitors plus prokinetics: https://pubmed.ncbi.nlm.nih.gov/30483563/  Efficacies of prokinetics and rifaximin on the positivity of a glucose breath test in patients with functional dyspepsia: a randomized trial: https://pubmed.ncbi.nlm.nih.gov/35748472/    Timestamps 00:00 Intro  01:13 What is SIBO? 03:01 Labs and symptoms don't always match 03:41 The diet to start with 07:55 Probiotics  11:56 Antibiotics  12:28 Herbal therapies  14:06 The elemental diet 17:26 Prokenetics    Get the Latest Updates Facebook - https://www.facebook.com/DrRusciodc Instagram - https://www.instagram.com/drrusciodc/ Pinterest - https://www.pinterest.com/drmichaelrusciodc  DISCLAIMER: The information on this site is not intended or implied to be a substitute for professional medical advice, diagnosis or treatment. Always seek the advice of your physician or other qualified healthcare provider before starting any new treatment or discontinuing an existing treatment. Music featured in this video: "Modern Technology" by Andrew G, https://audiojungle.net/user/andrew_g  *Full transcript available on YouTube by clicking the “Show transcript” button on the bottom right of the video.

In this episode, we have our outstanding guest, Christa Biegler. She is a Dietitian nutritionist, an expert in handling inflammation, stress reduction, and gut health. She is also the founder of Less Stressed Life, helping people get rid of inflammation, food sensitivities, and fatigue. Christa suffered from her eczema. Even though she tried to find experts to help her, no one could help her. And so Christa took it upon herself to research her condition and help herself improve. She eventually uses her acquired knowledge and cures herself from eczema. Christa is now busy assisting other people to reduce food-related stress and inflammation. Christa is also the author of the book The Eczema Relief Diet & Cookbook: Short-Term Meal Plans to Identify Triggers and Soothe Flare-Ups. Upon reading this book, you will unlock easy-to-follow and delicious meal plans that make understanding eczema more manageable. In this episode, Christa Biegler discusses the different types of eczema and how they differ from each other. She also talks about how we can digest properly. Plus, she shares how we can improve our gut microbiome and detoxifying tips for our kidneys and liver. Lastly, she tackles some kidney issues and the ways to protect them. Listen in as we chat about eczema, toxins, gut health, kidney and liver, detox, and microbiome. Stay tuned! Download your FREE Vegetable Oil Allergy Card here: https://onlineoffer.lpages.co/vegetable-oil-allergy-card-download/ / / E P I S O D E   S P ON S O R S  Wild Pastures: $20 OFF per Box for Life + Free Shipping for Life + $15 OFF your 1st Box! https://wildpastures.com/promos/save-20-for-life-lf?oid=6&affid=132&source_id=podcast&sub1=ad BonCharge: Blue light Blocking Glasses, Red Light Therapy, Sauna Blankets & More. Visit https://boncharge.com/pages/ketokamp and use the coupon code KETOKAMP for 15% off your order.   Text me the words "Podcast" +1 (786) 364-5002 to be added to my contacts list. [04:07] Different Types of Eczema and How They Differ from Each Other -       Eczema or atopic dermatitis is just rashy skin and often has a component of overgrowth of staph aureus on the skin. -       There are three types of priorities of eczema and how they appear. -       Gut-mediated eczema is usually going to look bright red. If it's circular, it is probably always gut mediated. And it's going to look worse in the summer. -       Antihistamines and histamines aren't enemies but are almost always a problem in most eczema cases. -       Histamine should be broken down better when you have good gut bacteria. [10:06] Are You Digesting Properly? Things You Should Know About Digesting -       No one is digesting because we suppress all our digestive enzymes, stomach acid, and pancreatic enzyme functions under stress. -        Undigested stuff creates chaos in the immune system. And then it informs the immune system that there's a problem, which can lead you to have food sensitivities. -       If you do not have a banana bowel movement every morning, you're probably not digesting beautifully. [28:11] Improving Gut Microbiome: Tools That Can Help To Strengthen Your Gut -       Prebiotics are supposed to feed good bacteria. But most clinicians at practice would tell you they are good and bad, depending on the prebiotics. -       Saccharomyces boulardii can pass the stomach acid spores and typically can have some bacteria-shifting properties. Still, they're probably not enough when you have H. Pylori or other certain bacteria that need a certain potential treatment. -       Short-chain fatty acids are up-regulating ketosis. -       If you're trying to support your gut health, improve your digestion first. -       Doing diaphragmatic breathing pumps your lymphatics, which improves your digestion. -       When doing deep breathing, you increase ATP turnover by 15 times. So, you're healing your adrenals with breathwork. [39:24] Liver and Kidney: Detoxifying Tips to Help Your Organs Clean Your Body -       Try always to start externally. -       Be careful what you put on large areas of your skin, such as pure, high-quality oil. -       The sauna massively helps with cellular turnover and increases like passive exercise. -       Liver detoxification involves pooping, being hydrated, and sweating. -       Digesting your food is massively important to get those nutrients, and amino acids come from proteins. [4736] The Main Causes of Kidney Issues and Ways To Protect It -       Keep hydrated. -       Kidneys usually function, and you're hydrating well and supporting them that way. -       High blood pressure, high glucose levels, and certain medications are some of the causes of kidney issues. -       Cordyceps mushrooms are beneficial to the kidneys. AND MUCH MORE! Resources from this episode: ●      Website: https://www.christabiegler.com/ ●      Follow Christa Biegler: ●      Facebook: https://www.facebook.com/christabieglerrd/ ●      Twitter: https://twitter.com/christabiegler ●      Linkedin: https://www.linkedin.com/in/christabiegler/ ●      Instagram: https://www.instagram.com/anti.inflammatory.nutritionist/ ●      Christa on Amazon: https://www.amazon.com/Eczema-Relief-Diet-Cookbook-Short-Term/dp/1646115155/benazadi-20 ●      Join the Keto Kamp Academy: https://ketokampacademy.com/7-day-trial-a ●      Watch Keto Kamp on YouTube: https://www.youtube.com/channel/UCUh_MOM621MvpW_HLtfkLyQ   Download your FREE Vegetable Oil Allergy Card here: https://onlineoffer.lpages.co/vegetable-oil-allergy-card-download/ / / E P I S O D E   S P ON S O R S  Wild Pastures: $20 OFF per Box for Life + Free Shipping for Life + $15 OFF your 1st Box! https://wildpastures.com/promos/save-20-for-life-lf?oid=6&affid=132&source_id=podcast&sub1=ad BonCharge: Blue light Blocking Glasses, Red Light Therapy, Sauna Blankets & More. Visit https://boncharge.com/pages/ketokamp and use the coupon code KETOKAMP for 15% off your order.  Text me the words "Podcast" +1 (786) 364-5002 to be added to my contacts list. // F O L L O W ▸ instagram | @thebenazadi | http://bit.ly/2B1NXKW ▸ facebook | /thebenazadi | http://bit.ly/2BVvvW6 ▸ twitter | @thebenazadi http://bit.ly/2USE0so ▸ tiktok | @thebenazadi https://www.tiktok.com/@thebenazadi Disclaimer: This podcast is for information purposes only. Statements and views expressed on this podcast are not medical advice. This podcast including Ben Azadi disclaim responsibility from any possible adverse effects from the use of information contained herein. Opinions of guests are their own, and this podcast does not accept responsibility of statements made by guests. This podcast does not make any representations or warranties about guests qualifications or credibility. Individuals on this podcast may have a direct or non-direct interest in products or services referred to herein. If you think you have a medical problem, consult a licensed physician.  

“No two guts are the same. So how can their diets be the same?” says Vincent Pedre, M.D. Vincent, a board-certified internist and functional gut health expert, joins us to discuss everything you need to know about healing your gut, plus: - What's new in the world of gut health (~00:15) - New research that changed Vincent's perspective on gut health (~08:59) - The link between gut health & mental health (~16:14) - What people with the healthiest gut microbiomes eat (~21:25) - How to recover your gut from a round of antibiotics (~24:56) - Vincent's favorite fermented foods (~27:33) - Should you become a seasonal dairy eater? (~30:46) - How mindfulness can enhance your gut health (~32:33) - How to assess your own gut health at home (~36:56) - How often you should actually be pooping (~38:09) - The updated science on fecal transplants (~40:53) - Vincent's take on stool testing (~45:24) - The future of personalized health care (~51:00) - Why you can't out-diet a stressed out lifestyle (~53:16) Order a copy of my new book The Joy Of Well-Being at thejoyofwellbeing.com!  Referenced in the episode: - Vincent's newest book, The GutSMART Protocol. - mbg Podcast episodes #364 and #52, with Vincent. - A study on fiber vs. fermented foods. - A study on fiber & stress. - A study on depression & the gut microbiome. - A study on Saccharomyces boulardii & the gut. - A study on sleep deprivation & sugar cravings. - A study on fecal transplants & metabolic health. - Taymount Clinic, Genova Diagnostics, Vibrant America, & Diagnostic Solutions Lab. We hope you enjoy this episode sponsored by Nerdwallet, and feel free to watch the full video on YouTube! Whether it's an article or podcast, we want to know what we can do to help here at mindbodygreen. Let us know at: podcast@mindbodygreen.com.