Podcasts about Saccharomyces

Dr. Jill Carnahan joins me today for Part 2 of our gem-packed two-part series. In this episode, she expands on her story and discusses the importance of a flow state and staying curious. We also talk about all things related to biotoxin illness. If you have not yet listened to Part 1, I suggest you go back and listen to it to hear the first part of her story.   How to detoxify your body after mold exposure: Increase your glutathione production by taking it, doing liposomal, or with an IV to help your liver dump the toxins into the bile and excrete them Use clay, charcoal, chlorella, probiotics like Saccharomyces, or N-acetylcysteine to bind the toxins Use prescription binders to assist in getting the toxins out of the body Dr. Jill Carnahan's Bio: Dr. Jill Carnahan is a board-certified Integrative Holistic Medicine specialist known as Your Functional Medicine Expert®️ and often referred to as the "Sherlock Holmes of Medicine," for solving the case of the most well-known medical mysteries.  Utilizing state-of-the-art lab testing and biochemical analysis, she helps each patient identify the root cause of their illness by identifying nutritional or metabolic imbalances that may be contributing to their symptoms. Dr. Jill uses nutritional protocols and supplements, lifestyle changes, and medication to increase the patient's level of function and always seeks the gentlest and least invasive ways to restore health and optimize healing.  She has also sustained a 5+ year waiting list as the Medical Director of Flatiron Functional Medicine, a widely sought-after practice. As a survivor of breast cancer, Crohn's disease, and toxic mold illness, Dr. Jill brings a unique perspective to treating a variety of complex and chronic illnesses and has traveled the world sharing her knowledge of hope, health, and healing live on stage as well as through newsletters, articles, books, podcasts, and social media. Her memoir, Unexpected, is out now which is the highlight of our interview today. In this episode: Dr. Carnahan shares how she got exposed to mold and how it affected her (1:34) Symptoms of mold exposure (3:37) How to detoxify yourself after being exposed to mold (5:48) The differences between Lyme and mold (8:54) The importance of addressing trauma (13:00) How to start with addressing trauma (16:17) How to deal with stress (17:01) Dr. Carnahan explains what a flow state is (19:39) Why is it important to be curious? (21:49) Lab tests everyone should do before turning thirty (24:01) Links & Resources Use code TURMERIC to get 10% off ⁠⁠⁠⁠⁠TURMERIC ⁠Use Code Glutathione to get 10% off Glutathione⁠ ⁠Use Code BIND to get 10% off Envirobind⁠ Follow Your Longevity Blueprint  On ⁠Instagram⁠ | ⁠Facebook⁠ | ⁠Twitter⁠ | ⁠YouTube⁠ | ⁠LinkedIn⁠ ⁠Get your copy of the Your Longevity Blueprint book and claim your bonuses here⁠ ⁠Find Dr. Stephanie Gray and Your Longevity Blueprint online⁠   Follow Dr. Stephanie Gray on ⁠Facebook⁠ | ⁠Instagram⁠ | ⁠YouTube⁠ | ⁠Twitter⁠ | ⁠and LinkedIn⁠ ⁠Integrative Health and Hormone Clinic⁠ ⁠Podcast production by Team Podcast⁠ Guest Social Media Links: • ⁠Instagram⁠ (@drjillcarnahan) • ⁠Twitter⁠ (@DocCarnahan)  • ⁠Facebook⁠  • ⁠Website⁠  Relative Links for This Show: ⁠https://readunexpected.com/freechapter/⁠ ⁠https://retrainingthebrain.com/⁠ ⁠https://guptaprogram.com/⁠ ⁠https://www.primaltrust.org/⁠

This episode features a conversation with Elias Fernandez, longtime winemaker at Shafer Vineyards in Napa Valley. Fernandez, who was raised by migrant farm workers in the Napa Valley, traces his path from studying enology at UC Davis to joining Shafer in 1984, where he became winemaker in 1994. He discusses the winery's evolution under John and Doug Shafer, its shift toward estate-only vineyards with additions like Wildfoote and Altimeter, and the current portfolio, including Hillside Select, TD-9, the One Point Five, and the Wine Spectator–acclaimed Relentless Syrah. The conversation also covers his hands-on approach to extended maceration, his early and enthusiastic adoption of non-Saccharomyces yeasts and crossflow filtration, and his use of AI-based tools like Tule for vineyard water management. Fernandez closes by reflecting on mentoring his son, now assistant winemaker at Shafer, and on the importance of introducing younger generations to wine. Resources from this Episode Shafer Vineyards

Naturopathic gastroenterologist Mark Davis, ND (FABNG), discusses his work in fecal microbiota transplantation (FMT), research, and integrative approaches to GI disease. Davis explains FMT history, screening criteria, delivery methods, how it differs from probiotics, and why it is highly effective for recurrent C. difficile (about a 90% durable cure), while noting FDA-approved products (Rebyota, Vowst) and off-label applications. He describes IRB-approved studies on naturopathic care for IBS and ulcerative colitis and a blinded project comparing consistency across 15–20 stool microbiome labs. The conversation covers evidence for diet in IBS/IBD (including SCD and a semi-vegetarian diet), low-FODMAP as a temporary tool, breath testing and relapse in SIBO, helminthic therapy options and legality, targeted probiotics (Saccharomyces boulardii, Akkermansia, soil-based species), enema therapies, indigo naturalis benefits and risks, saffron evidence for mood, telemedicine practice, and a crowdfunding platform for clinical trials.

Direto do estúdio da Pint.Network na Brasil Brau, Henrique Boaventura conversa com Gabriela Müller da Levteck sobre o papel da ciência no desenvolvimento de leveduras cervejeiras.Neste papo, falamos sobre pesquisas em genética e genômica de leveduras, biotransformação, construção de perfil sensorial em New England IPA, blends de cepas e o uso de leveduras não-Saccharomyces para produção de cervejas sem álcool.Também entramos em um ponto essencial: segurança alimentar. Por que cerveja sem álcool exige mais controle? Qual o papel da pasteurização? E por que certas soluções ainda não devem ser lançadas para o cervejeiro caseiro?Um episódio para quem quer entender como a levedura pode mudar o futuro da cerveja — do aroma no copo à responsabilidade com o consumidor.

Hosts: Ed Jones (Owner – Nutrition World) & Clint Powell A variety of topics all related to living a healthy life Presented by: Nutrition World www.nutritionw.com  Broadcasting from the Nooga Dentistry Studio www.noogadentistry.com Production of: Whitfield Media Group www.vitalhealthradio.com Title: Oral Peptides for Appetite & Weight Loss, What Your Phase Angle Means for Your Cellular Health [0:00:00] Intro, Events Tease of the episode's themes: Segment 2: peptides and weight loss. Segment 3: phase angle and cellular health. Lung Coach event at Nutrition World – August 22 Mobile screening for early lung cancer detection. Emphasis that stage 1–2 lung cancer is often curable, stage 4 is not. Calcium score used to estimate plaque burden in arteries. Ed notes ~12 reasons for plaque formation, while most physicians focus on ~3. Mentions Dr. Kurt Dearing's book “Beyond Cholesterol”, covering broader causes of plaque. Financial health talk – August 22 (~11 AM) Michael E, financial planner, giving a free lecture on financial stability. Ed's point: two major life disruptors are declining health and declining finances, and they influence each other. Health Fair – October 24 Described as possibly the biggest health fair in the region. Features reps, free samples, circus‑like but “happy” atmosphere. [0:04:10] Restaurant Talk Light banter about Ed being a restaurant connoisseur and creature of habit. Restaurant recommendations via Ed's employee Fallon: Second Amendment / Second American (downtown). Hello Monty (special but reasonably priced menu). Ed's oxalate/joint pain story: Eating Purely Elizabeth cereal (high in oxalates: chia and other ingredients) triggered severe return of joint pain Discussion that some “healthy” foods can be nutritious but not healthy for everyone, especially for those sensitive to oxalates. Ed references his free oxalate ebook at theholisticnavigator.com and believes oxalates contributed to: His double hip replacement. Feeling old from age 50–65. Mentions OxyGuard supplement (recently restocked) and using 4 capsules/day to help clear excess oxalates (not as a license to keep eating high‑oxalate foods). Quick shout‑out to local farmers from Virginia End Farm selling at Nutrition World on Wednesdays (12–4), and that they've listened to every show. [0:8:55] Tease: Phase Angle & Seca Machine Ed previews Dr. Kurt Dearing's later segment on phase angle: A single number reflecting resilience and proximity to optimal health.. Mention of Be Well Labs / BeginwithLabs.com – Body Blueprint: Advanced lab panel: 50+ predictive health indicators. Pitch: more than a standard physical, actionable results. Price example: $275 vs typical $500, highlighting savings. [0:13:35] Segment Intro: Peptides & Weight Loss Framing: Peptides as one of the hottest trends in 47 years of Ed's experience. Shift from grey‑market injectables to safe, effective oral peptide powders. Ed has seen impressive feedback on an oral peptide powder for weight loss in early customers. [0:13:47] What Are Peptides? Protein basics: Proteins are long chains of amino acids essential for structure, function, and regulation. Peptide defined: A shorter chain of amino acids broken off from a larger protein. Lego analogy: Individual Legos = amino acids. Tall tower of Legos = full protein. Kid knocks tower over; a small intact stack (~8 Legos) that falls off = peptide. Each peptide has a “fingerprint” determined by: Length (how many amino acids/Legos). Sequence (order: e.g., red–red–blue–blue vs red–blue–red–blue). Processing (how it was broken off or created). Clarified: peptides are not primarily for fixing protein deficiency, but more for targeted signaling effects in the body. [0:20:52] Yeast‑Derived Oral Peptide for Metabolism & Drug Comparisons Endogenous peptides: made naturally inside the body. Exogenous peptides: introduced from outside (drug injections, supplements). Ozempic / GLP‑1 drugs: Yes, Ozempic is a peptide. These drugs are lab‑made peptides made to mimic natural body peptides. Peptides are not synthetic drugs in concept; they are peptide structures the body uses, though drugs are engineered. Focus on Ancient Nutrition “Active Peptide for Metabolism”: Contains a yeast peptide derived from Saccharomyces cerevisiae (brewer's yeast), broken from a larger yeast protein. Mechanism & effects: Influences hunger and satiety signaling: Increases leptin (satiety hormone). Decreases ghrelin (hunger hormone). Reported benefits: Reduced hunger and cravings (including boredom eating). Weight loss primarily from fat mass, not muscle mass. Comparison with GLP‑1 injections (semaglutide, etc.): Injections often cause muscle loss (e.g., “Ozempic face,” loss of facial muscle/fat). Yeast peptide research shows fat‑centric weight loss. Clinical results quoted: After 2 months, average daily caloric intake decreased by ~600 calories. Leads to meaningful weight loss, depending on baseline intake and muscle mass. [0:24:25] Dosing, Timing, Stacking & Safety Considerations How to take it: Once daily, typically in the morning to curb cravings throughout the day. Users report: easier recognition of fullness during meals. Stacking with cortisol peptide product: Ancient Nutrition also has a cortisol‑active peptide capsule for stress support. Same amount of yeast peptide per serving; research supports doubling the yeast peptide dose, so: You can use the metabolism powder + cortisol peptide together. Stress, cortisol, and weight: Chronic stress and high cortisol promote fat gain. Stacking stress support + appetite control may help body composition. Onset of effect: Reagan reports she personally noticed benefits around 2 weeks (quicker than many supplements that take 60–90 days). Cost & practicality: Approx cost around $50 for 30 days. Positioned as a cost‑effective alternative or complement to expensive injections. Side effects vs injectables: Reagan's hospital experience with GLP‑1 side effects (e.g., gastroparesis, impaired gastric motility, some requiring tube feeds or IV nutrition). Oral yeast peptide described as gentler, working with natural processes, not “forcing” the system. [0:30:09] Yeast Source, Candida Concerns & Usage Notes Yeast strain: Saccharomyces cerevisiae (not S. boulardii, and not pathogenic/candida). Clarifications: Will not cause yeast infections. Will not feed candida overgrowth. Taste & preparation: Chocolate flavor described as surprisingly good, even for those picky about chocolate. Temperature-sensitive: Must be mixed with cool liquid (NOT hot coffee/tea or hot beverages). Leaving it in high heat (e.g., hot car) can degrade activity. [0:36:03] Segment Intro: Phase Angle & Seca Scan with Dr. Kurt Dearing Discussion of: Seca medical‑grade bioelectrical impedance analysis (BIA) machine (~$12,000). It's commonly in hospitals/clinics, but rarely publicly accessible; Nutrition World and Be Well Labs both have one. Dr. Dearing's consult package: Includes consult + Seca scan + follow‑up visit + follow‑up Seca scan (~$195, promo if listeners mention the show). [0:37:35] What Is Phase Angle? (Deep Dive into Measurement & Meaning) What the Seca scan measures: Total body fat and visceral fat. Muscle mass (overall and by body segment). Phase angle (key focus). Phase angle basics: BIA sends low‑level alternating electrical currents through the body. The phase shift (time/angle difference) between current and voltage is measured. That phase shift = phase angle. Higher phase angle → healthier cell membranes, better cellular integrity, more muscle mass, better hydration. Lower phase angle → often malnutrition, chronic disease, frailty; can be used in dialysis, cancer patients, etc., to predict outcomes. Used as a longevity biomarker: Akin to an “EKG of your cells”. Can function as an early indicator for overall health trajectory, barring accidents Dr. Dearing's personal story: First scan categorized him as “bronze” on Seca's scale: Levels: None → Bronze → Silver → Gold → Platinum. Motivated him to increase strength training and eating healthy. Subsequent scan: improved from bronze → gold. Ed's anecdote: Friend and gym member Fred now tests as platinum, after sustained gym and nutrition efforts. Phase angle as a guide: If results are poor, that's a signal to upgrade the plan (diet, exercise, supplements). If phase angle improves (e.g., 4 → 5), it proves the plan is working, beyond just “feeling” better. [0:43:47] How to Improve Phase Angle (Practical Protocols) Key drivers and interventions: 1. Strength Training & Exercise Primary recommendation: resistance/strength training to build muscle mass. 2. Adequate Protein Ed's guideline: ~1 gram of protein per pound of body weight (men; women can often target ~¾ g per pound). Protein shakes often needed to hit targets. 3. Hydration & Electrolytes Proper cellular hydration improves phase angle. Maintain consistent fluid intake and electrolyte balance (sodium, potassium, magnesium). Avoid excessive diuretics/water pills. Dehydration causes phase angle to drop sharply. 4. Inflammation Control Systemic inflammation lowers phase angle and contributes to chronic disease. Tools: Anti‑inflammatory diet (Mediterranean‑style, high in omega‑3s). Omega‑3 fatty acids. Curcumin. Vitamin D optimization. Also includes sleep quality and stress management. 5. Foundational “Core Four” Supplements (Nutrition World concept) Covering: magnesium, zinc, vitamin D, B vitamins, etc., as baseline. 6. Targeted Add‑ons Creatine (supports muscle and cell energy). HMB (beta‑hydroxy beta‑methylbutyrate) – often paired with creatine. CoQ10 (mitochondrial and cellular energy). Phosphatidylcholine / BodyBio PC – to improve cell membrane integrity. [0:52:45] Closing Reflections Ed reads and comments on an article by Dr. Sircus about: Many doctors being “misaligned”: intellectually capable but no longer listening. Critique of: Over‑reliance on credentials. Under‑reliance on open‑mindedness and corrections. Emphasis that many clinicians are excellent listeners and deeply caring, but that institutional habits can discourage listening.  The post Radio Show / Podcast – July 26, 2026 first appeared on Vital Health Radio.

On this episode of Vitality Radio, Jared breaks down the probiotic strains he trusts most and explains why not all probiotics deserve the same reputation. Learn the differences between spore-based probiotics, traditional human strains, postbiotics, and beneficial yeast, and discover how each supports digestive health, immune function, metabolism, mental health, gut barrier integrity, and overall wellness. Jared highlights the research behind favorite strains like Bacillus coagulans, Bacillus subtilis, Bacillus clausii, Lactobacillus reuteri, Akkermansia muciniphila, and Saccharomyces boulardii, while also explaining how he selected the ingredients used in Vital Spores, Back on Tract, and GLP-1 Metabolic Optimizer. Whether you're new to probiotics or looking to better understand the science behind today's most popular strains, this episode offers practical guidance to help you make more informed supplement decisions.Products:Back On TractPrecision Probiotic Vital SporesGLP-1 Metabolic OptimizerAdditional Information:448: VR Vintage: The Great Debate in Probiotics: Human Strains vs. Spores 627: GLP-1 Explained Part 1: How to Support Metabolism Without Drugs628: GLP-1 Explained Part 2: The Lifestyle Blueprint for Real Metabolic: OptimizationVisit the podcast website here: VitalityRadio.comYou can follow @vitalitynutritionbountiful and @vitalityradio on Instagram, or Vitality Radio and Vitality Nutrition on Facebook. Join us also in the Vitality Radio Podcast Listener Community on Facebook. Shop the products that Jared mentions at vitalitynutrition.com. Let us know your thoughts about this episode using the hashtag #vitalityradio and please rate and review us on Apple Podcasts. Thank you!Just a reminder that this podcast is for educational purposes only. The FDA has not evaluated the podcast. The information is not intended to diagnose, treat, cure, or prevent any disease. The advice given is not intended to replace the advice of your medical professional.This podcast is produced by DrTalks.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://drtalks.com/podcast-service/⁠

Dr. Deb Muth 0:05What if your immune system isn’t broken, it’s just confused? What if chronic Lyme, the autoimmune condition, the food sensitivities, the exhaustion that never lifts what if those aren’t separate problems but one problem? A misfiring immune system that nobody taught how to stand down. Today’s guest has spent over 15 years doing exactly that, retraining the immune system from the inside out with a therapy so precise, so safe, and so effective that it has changed the lives of thousands of people who’d been written off by conventional medicine. Stay with me. This one changes everything.Welcome back to Let’s Talk Wellness Now, the show where we pull back the curtain on chronic illness, challenge outdated medical thinking, and hand you the real tools to heal from the inside out. I’m Dr. Deb, integrative and functional medicine practitioner, medical detective, and your straight-talking guide through the world of root cause medicine. Today, we’re going to dive deep into the immune system, specifically something called low-dose immunotherapy or LDI, and also into some hormones, chronic fatigue, and what it actually looks like to treat the cause instead of suppressing the symptoms. If you or someone you love has been told there’s nothing more we can do, this episode was made for you. Grab your cup of coffee, Settle in and let’s get to work. Now, before we bring in today’s guest, a quick word from our sponsor, and then we are diving straight in. I promise. Did you know sweating can literally heal your cells? Infrared saunas don’t just relax you, they detox your body, balance hormones, and boost mitochondrial energy. I’m obsessed with my HealthTech Sauna, and right now you can save $500 with my code at healthtechhealth.com/dr-muth-req-25.I want to start you with a story because this is one I’ve heard hundreds of times in my own practice, and I’m guessing you’ve either lived it or know someone who has. She’s 42. She’s been sick for years. Fatigue that doesn’t lift with sleep, joint pain that migrates, brain fog so thick she can’t finish a sentence, and a gut that seems to react to everything she eats. She’s been to her GP, rheumatologist, gastroenterologist, maybe even an immunologist, and every single lab comes back within quote unquote normal limits. She’s handed a prescription for something to manage the symptoms and sent home. Maybe she’s been told it’s anxiety. Maybe she’s been told it’s aging, or maybe and this one always breaks my heart she’s told it’s all in her head. That woman is not imagining it. She is not anxious and she’s not aging poorly. Her immune system has lost its ability to tolerate things it’s supposed to tolerate, and no one has offered her the therapy that could actually fix that. And what we’re talking about today with my guest has been practicing integrative medicine for over 15 years. Ty Vincent holds a medical degree from the University of Washington. He completed his family medicine residency in Anchorage, Alaska, and since has built one of the most impressive clinical repertoires I’ve seen anywhere in this field: acupuncture, Chinese medicine, environmental medicine, bioidentical hormones, hyperbaric medicine, chelation, regenerative peptide therapy, psychedelic-assisted therapy, and nutritional medicine.He lives and practices on the Big Island of Hawaii. He is married has 9 children. Oh my gosh, 9! And he has personally navigated type 1 diabetes, which, as you’ll hear, is not separate from his mission. It actually is his mission. And most importantly, he is a world authority on low-dose immunotherapy, a therapy he pioneered in 2008 and since has trained over 200 providers globally and changed the course of chronic illness care as we know it. I have had the pleasure of learning from Dr. Ty Vincent. I have had pleasure of taking his low-dose immunotherapy course when he first started back in like 2008 or 2009. I remember doing it back then and learning more about it in 2011. And this is going to be a great conversation for us. So one quick ask that I have for you guys, if this sounds like something that you want to learn more about and you’ve listened to some of our shows, please share like, subscribe. It means a lot. It helps us grow our channel. It helps us continue to provide for you different topics, different speakers, and really give you what it is that you’re looking for.So without further ado, I’d like to introduce you to Dr. Ty Vincent. All right, so Dr. Ty Vincent, this is gonna be a great conversation. We were just chatting before we went live of my training with you guys way back in like 2015, and I’m excited to hear all the new things that you’ve got going on. But introduce yourself to the audience. Tell us a little bit about you, how you got involved in this, uh, where you’re at, all that good stuff. Tyvincent 5:29Okay. I, uh, it’s a long story, but some of the highlights, I guess I was born in Alaska in the early ’70s and grew up there kind of wandering around in the woods with my dogs with no one around all day long. It was amazing. You don’t get kids don’t get that experience anymore. So you kind of learn to be an independent thinker, I think, you know, because latchkey kid, parents weren’t home till 6 and you’re on your own from early. Dr. Deb Muth 5:49That was a great time, wasn’t it? Yeah. Tyvincent 5:51I mean, I have, I have 9 children now and none of them grew up like me. And despite my effort, I mean, I’d have to basically like helicopter them out in the woods and drop them off for a few hours for them to understand what independent kids today are so dependent and parents are so helicopter that, uh, it’s changed. Anyway, I, I grew up just really liking science and really loving science, a huge nerd. And, um, and, uh, when I went into college, when I wanted to be a marine biologist and I thought that that was my passion of the ocean wildlife and all that, and then halfway through college, personal Couple things made me change my mind. It was a girl, you know, the usual. And I decided to go to school in Anchorage instead of going I was, I was transferring to Hawaii and I was going to study marine biology. And then, uh, my girlfriend moved back to Alaska where we were from. And I decided to do that instead. And then they didn’t have a marine science program.So I decided I’ll just get a biology degree and go to medical school. I’m a smart guy. I can do that, but I had no awareness of medicine. I really didn’t have any, you know, the passion some people have to be a healer and to go help people wasn’t part of the calculus at all for me. I was kind of an Asperger’s kid, so that really wasn’t the way I thought, honestly. And then I went into medicine and I was really interested in the science, the biology, the biochemistry, all the stuff, the physiology. And before I started medical school, I was reading some Andrew Weil’s books and I was, I decided to get a book on nutritional biochemistry because I naively thought that’s what they were going to teach me, right? This is how you make people healthy. You figure out how it works and you give them the things that make their body work right. Yeah. And we all know that that’s. Not been true for over 100 years now since the Flexner Report. And, you know, the rich people steered the government towards pharmaceuticals. Dr. Deb Muth 7:26Yeah. Tyvincent 7:26But that was my interest. And when I went through the first 2 years of medical school, I just really devoured all of the basic science stuff. And that was what I thought was the most important. And I honestly mastered all that. I scored in the top 1% in the country on all the exams and everything. And it was the top, in the top of my class at the University of Washington. And then you start doing clinical medical training and you discover that they don’t use any of that knowledge anymore, really, unless it pertains directly to pharmaceuticals, and that pharmaceutical research is extremely narrow and reductionist, and they only want to try to prove one little effect, and it doesn’t translate to real health. So as I got into clinical work and started residency, you know, by the third year of residency, I was like, they didn’t really teach me how to help people with chronic illness. You know, I was, I went to family medicine residency, so I was delivering babies.I was assisting with surgeries. I was in the ER. I was doing colonoscopies. I actually did colonoscopies in practice after residency, which family Doctors almost never get to do, but I’m a small town in Alaska. So I managed my own ICU patients and did everything, literally circumcisions in the office. And you’re dealing with like hospice and end of life care, just both ends, right? Pregnancy to death. And so I’d realized that if I really wanted to do the job well, which was my goal, I needed to learn other things. And in my, in my third year of residency, I actually did the extra, like, like additional training in medical acupuncture that was put on by the Helms Medical Institute then with Joseph Helms.And that was great. And I had to learn Chinese medical theory and I learned, I did the extra module on Chinese herbal medicine. And it was wonderful because I had to open my mind to a completely different way to evaluate people and illness. And I thought, okay, well then there’s got to be more. And as I went, I just became this voracious consumer of broad medical knowledge, not conventional medicine. You notice how a lot of the conventional people call it traditional medicine? Dr. Deb Muth 9:07Yes. Tyvincent 9:07Which annoys the crap out of me because there’s nothing traditional about something that’s been around for 100 years. I mean, you need time, you need like an epoch to say something’s traditional. But they’re like, no, I’m like, and then we were considered alternative medicine minded and everything like, oh, well, Well, it’s an alternative to real medicine. The vernacular in our culture really dictates thinking, unfortunately. I went on to learn functional medicine. So like 2005, I did the acupuncture training. 2006, I found the IFM and I read their entire textbook in a few months. And I went to the trainings. I was like, okay, now I know what you guys have to teach me. And then I found a bioidentical hormone therapy training course that was like Jonathan Wright and Terry Hertog. Dr. Deb Muth 9:46Terry Hertog, yes. My favorite guys. Tyvincent 9:49They were great. Dr. Deb Muth 9:50Pioneers, right? Tyvincent 9:51Yeah, exactly. And, you know, I learned what their opinions were and all that. And then you don’t really learn how to use a tool or you don’t get really get facile with something until you are using it and you’re applying it to your patients. And I went beyond that. I learned all kinds of IV nutrition. I learned chelation therapy. I joined the Environmental Medicine Academy and I learned how to do various forms of immunotherapy, eventually leading to learning LDA, low dose allergy therapy, through them in 2008. And for those of you listeners who don’t know about low-dose allergy therapy, when you learn about it, basically it’s like homeopathic dilutions of antigens.But instead of single antigens, like if you go to that regular allergist, they’ll just prick test you, blood test you, whatever, and say, oh, you react to mold, you react to chicken, you react to your husband’s whatever. They don’t test for that. I sometimes do. And they’re very narrow-minded about it. And it’s like you just give the antigens that the person tested for and you’re always missing something. With LDA, you get these huge broad mixtures of antigens, like for foods, it’s just hundreds of foods compiled into one for environmental allergens. And the reason you can get away with it is that the dilution factor is so far out. There’s no physical interaction with the body and you can’t, there’s no risk of inducing allergy, right? Whereas conventional shots might be 1,000 to 1, 100 to 1 dilution. We’re out at like a billion to 1 or further in most of these. And it sounded like nonsense to me, right? Despite all of my training I’d already had and all these things and being open-minded, it still sounded ridiculous. Pointless, right?But at least I was willing to give it a try because I had patients in my clinic, my family medicine clinic in Alaska, that had horrific allergies. Just like kids with eczema from head to toe. They look like they’ve been set on fire. Half their hair wouldn’t grow out of their head. They’re just miserable. They won’t grow. They’re on steroids. And I just thought, if there’s if this has any chance of working for these kids, I’m going to give it a try. Plus, two of my kids at the time had eczema, like persistent eczema that was really annoying. And I kids with eczema is a near and dear thing to me now. I like, I get emotional treating these kids, but, but that’s because it’s miserable for the families. Right. So I took it hard and I started treating my kids and, and, uh, kids in my clinic with LDA and it worked like magic because magic is just science we haven’t figured out yet. Right. We just, you know, some, but it was undeniable that it was working incredibly well. And then I was like, well, what is going on here? How does this work? And you learn the whole history of it. It goes back to the 1950s. I’m like, but, but it’s still so limited. There’s so much more as you start to treat patients with every tool in your toolbox, you run into these walls occasionally where you’re like, okay, everything I’m doing now isn’t working. And this patient has some kind of chronic inflammation, which is a very general term.People go, I have inflammation. Yeah, yeah. What we all do every day, all the time. But they would have these chronic inflammatory disorders that really seem to be immune driven. And then I thought, well, in terms of understanding low-dose allergy therapy, if I can identify what the target antigen really is that’s underlying this patient’s condition, and I can restore tolerance to that, which is basically how LDA works, then you could resolve it. And so I set about experimenting with all kinds of autoimmune disorders. I mean, at the time, LDA and the predecessor therapy called EPD, they had a few bacterial antigens, and we knew that there were connections between like rheumatoid arthritis and the bacterium Proteus. So that was in one. Klebsiella was the target antigen for ankylosing spondylitis. I’m thinking, well then, what about all these other autoimmune disorders? So I started just treating people creatively and trying all kinds of different things. Luckily, I had a contact in Orange County who had a warehouse, like a biomedical sample warehouse, and he was willing to give me antigen mixtures almost anything you could imagine in the biomedical world.The first thing I had him put together was Candida. I found those of us in the medicine space realize that some people have this huge problem with Candida. The conventional medical world thinks, well, yeah, everybody’s got Candida. That’s not a thing unless it’s an infection, blah, blah, blah. But you see these patients that are super ill, persistently ill, and you give them antifungals because you think, okay, well, you have these red rashes and itching and constipation and fatigue and muscle pain, blah, blah, whatever. It sounds like a yeast problem. Some of them, interestingly, if you do stool analysis, they show no yeast on their stool, which is a clue to me with a different thinking process that the reason the yeast isn’t growing in their stool is their immune system must be attacking it and killing it off in the gut, right? Because who doesn’t carry Candida? So the, the tests that run those are the stool company the test the companies that run the stool test, they don’t flag that result as abnormal because, yay, good, you have no yeast. But it’s horribly abnormal, right? Like if you saw somebody with no, no ears, you’re like, that’s not right. And so I thought, well, maybe they’re immunologically hypersensitive Candida. And so I, I was able to purchase a mixture of Candida species. And it occurred to me that I should include Saccharomyces cerevisiae in there because baker’s yeast and brewer’s yeast, people become sensitive to that too.So I made this and some of the patients that I was seeing where I would put them on Diflucan and Nystatin and all their symptoms would just evaporate, right? But you try to stop the medications after a month or whatever, and within 48 to 72 hours, their symptoms are right back. And that was one of the things, another clue to me, like, well, then that’s not an infection. I mean, they’re not taking antibiotics. They’re not eating a ton of sugar. Why would this regrow? And one of my criticisms of our integrative medicine world is we have just as many fairy tales and dogmatic beliefs as the conventional medical world. They’re just more colorful. Dr. Deb Muth 14:59That is true. That is very true. Yeah. Tyvincent 15:01And people were saying, oh, well, it’s because Candida lurks and hides in these nooks and crannies and corners in your body. And I’m like, I’ve done colonoscopies for years. I don’t know what you’re talking about. Like, it’s sparkling clean in there after some Go Lightly or whatever you torture your patient with the day before a colonoscopy. I was like, well, that doesn’t make sense. And they’re like, well, it’s because Candida uses mercury as a weapon to fight off your immune system. I’m like, you’re anthropomorphizing this organism as if it had agency to make tools, right? It doesn’t make sense. So then I came up with this idea to desensitize people to Candida. And it was incredibly effective.These patients, when you find the right dilution, you know, and for those who don’t know, it’s just a couple of drops of water put under your tongue, taken out of a syringe from multiple different dilution steps of the mixture, whether they’re using, right? So these people would respond. Most things I’ve developed, people respond. Somewhere near a trillion to one mathematically. And it was incredible. And I was like, okay, this is something that I’m sure relates to other chronic illness problems. And I started experimenting with I had a couple of patients with inflammatory bowel disease, ulcerative colitis, both of them early on. That was 2009. And I was like, well, they didn’t respond to the yeast mixture. They didn’t respond to the food mixture. And I was like, well, they’re reacting to something.And presumably that something is living in their gut. Right? I now know people react to different bacteria. There’s a ton of different bacteria and other organisms in your stool. So I came up with the crazy idea after seeing Dr. Bill Ray at an environmental medicine meeting talk about what he called autologous vaccines. Dr. Deb Muth 16:29Right? Tyvincent 16:30And I want to be clear, the way a vaccine works is probably the total opposite of how LDA works. It’s not the same thing. You’re restoring tolerance with LDA, LDI, and you’re promoting a robust immune reaction to a target antigen with a vaccine. At least that’s the theory. And now I’m not. It’s true. But Dr. Ray was talking about that and I thought, well, that’s a cool idea. And I went up and I asked him like, how do you do this?How do you make these things? And he kind of gave me like a very brief, you know, brush off. He didn’t know me very well. He’s like, oh, you get these Millipore filters, these little things you put on a syringe and you can dilute something and pass it through into a vial and it’ll be a sterile solution and you can dilute it. I was like, oh, great. So I collected one of my ulcerative colitis patients’ stool who was having at the time like 12 bloody bowel movements per day, every day. He’d seen all the conventional gastroenterologists. He tried the different drugs. They weren’t working. He went to some really special integrative greater clinic in California that primarily dealt with gastrointestinal disorders, and he did everything they wanted him to do, and it also didn’t help.I did discover that he was sensitive to gluten, and when he went off gluten, his, his gut still didn’t improve. So I made this autologous stool, um, LDA I called it then, which now I change it to LDI because LDA is a proprietary term and it’s also very narrow in scope. And I gave him doses and looked like the second dilution maybe that I went through hit. Literally his, his diarrhea and bleeding stopped overnight. And by 3 days he was having completely normal stools and no pain, nothing. And that taught me a couple of things. One, this theory works, right? And two, you know, we talk about the concept of leaky gut in the alternative medicine world, like integrative medicine world, sorry, a lot.And I’m like, yeah, but that’s not a diagnosis. That’s a symptom. You know, you still figure out what’s causing inflammation. And people are like, I just have leaky gut. It’s chronic. And you know, what do you do? And what I found was if you just put the fire out, the house rebuilds itself. Health very quickly. You know, we know that the lining of the gut turns over extremely fast. That’s why it is one of the first things to go when you do chemotherapy. And these people were basically healed to normal within less than a week. Same thing with kids with eczema that had these horrible oozing, weeping skin patches. Dr. Deb Muth 18:25I would. Tyvincent 18:25Or psoriasis even. When I developed some things that would treat psoriasis later on, you, you give this person with just, you know, deforming sort of rashes the right antigen, within 3 to 5 days they have normal looking skin except for maybe residual depigmentation or scarring if but it just blew me away. Dr. Deb Muth 18:42That’s crazy. 3 Days. Tyvincent 18:44The key to solving these problems was to restore immunological tolerance for the thing that it had lost tolerance for. Dr. Deb Muth 18:50Right. Tyvincent 18:50And it just really made me think about everything we were taught about chronic illness and everything we’re taught about the immune system in a very different way. And so since 2009, I’ve developed I’ve continued to develop new mixtures for new things because I run into patients. I can treat so many more things now highly successfully than I could before, but there’s still always the failures. People would ask me over the years, you know, why did you pick up all these skill sets?Like I learned acupuncture and Chinese medicine. I learned bio I became a Reiki master even, because I’m like, well, energy is a thing too. And so I get into the energy medicine world and that also works. And especially if you add it to acupuncture, it’s a great combination. All this stuff. And I would still fail. And I, it occurred to me when people ask me the question, like, I’m driven by failure. I really don’t like it. And I said, uh, and I thought that was how everybody believed, you know what everybody thought, right? But then you when you study our conventional medical colleagues and a lot of our people in the integrative medicine world too, that are doing the same things, the same protocols.And I hate the word protocol because it’s a poor substitute for thinking, right? It’s so that you don’t have to think here, follow this list, but everybody’s so different. So I never developed a protocol for anything to this day. I don’t, that’s not what I do. I was like, despite all of this, their patients aren’t getting better either. And it’s like, well then, you know, just philosophically, which I was a big philosophy student in college too. I thought if, if what you’re doing doesn’t work, do something different, you know, make new mistakes, figure things out. And I just got really creative. And by now I have, my gosh, I have 100 different kinds of antigen mixtures. And to be very honest, half of them have never worked for anything because that’s how it works, right? You got to. Dr. Deb Muth 20:17You’re trying it. Geez. Yeah. Tyvincent 20:19You’ve got to be willing to be wrong if you ever want to be right. One of the things I’ve noticed about humans in general is they’re very unwilling to see when they’re wrong because it’s emotionally painful to let go of something that has maybe been a part of your self-identity or especially like when you get experts in a field and they’re famous for some theory or treatment or whatever they developed, even if evidence shows up later, which it inevitably does, to show that what they’re doing isn’t complete, maybe not wrong, but not complete, there’s huge resistance, right, to the change. Dr. Deb Muth 20:49No one will admit that there’s something that didn’t work initially when they thought it did. Tyvincent 20:54Right. And nobody wants to admit I’ve been doing something wrong or ineffective or less than it could be for 20 years. You know, that’s unsettling. But to me, I’m like, well, isn’t it worse to keep doing it wrong? Right? Dr. Deb Muth 21:06That’s the whole idea. Like, right? We’re supposed to be bettering ourselves. Medicine’s supposed to be adapting and changing, and we don’t. Like, there’s a lot of things that we still do the same way we did in the 1950s and ’60s. Cancer treatment is one of them, right? We don’t really do anything different than we did back then. And when you look at precision medicine, we have all these new tools, but people stay stuck in their way of doing things just because maybe it’s easier, they’re comfortable or whatever. It doesn’t always make it the best interest for the client. Tyvincent 21:36No. And that is the goal we all need to keep in mind. Dr. Deb Muth 21:38Yeah. Tyvincent 21:39What I thought was like the job is to fix the problem the person has. And if the tools you currently have don’t do that, you need to learn something else. Dr. Deb Muth 21:48Yeah. Tyvincent 21:48And eventually I got a little saturated with learning new things. Dr. Deb Muth 21:51I’ve been there. Tyvincent 21:54Turns out there’s a limit. You know, we use the term drinking from the fire hose for everybody who like comes, like conventionally trained doctors who first get into the integrative medicine world. You’re just like, what are you talking about? It’s all so foreign and new. And then you have to use it and realize, okay, there’s, there’s a lot of truth here. But I got to a point where it’s like, I just don’t have the time in my day to use every tool. Like I bought an Indigo machine. I don’t know if you’ve heard of it. So the old EAV technology from Germany long ago, electrodiagnostic things and Then they developed computer programs and software that could analyze 11,000 different frequencies. It’s all energy frequency based. And I bought one of these for like $25,000. I still have it in the case collecting dust because I just didn’t have time to learn how to use the tool. And I was like, all right, I got to just get really, really good at some things and then let my colleagues who are good at other things help people with the things I can’t treat and I’ll tell them where to go. You know, it’s a collective, it’s a team effort. Dr. Deb Muth 22:47Right. It’s got to be a team effort. I’m curious what you’re finding these days with the newfound for mass cell, right? MCAS, everybody’s problem child, and nobody has a good answer. And it’s, it’s an immune reaction, right? It’s not just that I’m allergic to everything situation. Back in the day, 20 years ago, you and I would have called these the chemically sensitive people, and now we at least understand what’s going on. It’s an immune reaction. But I’m curious what you’re finding with LDI and that population of people. Tyvincent 23:19It’s a really good question. I know, I know you’ve had other interviews where people have discussed it philosophically to start the conversation. I really have found over the years that a diagnosis is the least helpful thing you can give your patient. Dr. Deb Muth 23:31Agreed. Tyvincent 23:31But we love labels. We love names. And we, and the problem is when you give something a name that does not reflect what’s actually going on, it just leads everybody’s brain in the wrong direction. And so there’s nothing wrong with these people’s mast cells. And that’s why I’m like, I despise the term mast cell activation disorder, but It is okay that they may be the end of the line releasing histamine and whatever, but a lot of these people have tons of inflammatory symptoms that have nothing to do with histamine, right? There are lots of mechanisms in the immune system that can give you cell-mediated inflammation or humoral, like antibody-mediated inflammation, different things. And mast cells are kind of an IgE thing, but it’s way more complicated than that.And when you work with these people, because a lot of them have found me because they have a very difficult time finding answers and solutions. I’ve been at most of us in this field have been at the bottom of a funnel where the options decrease because you try more and more therapies and they don’t work and the desperation increases kind of inversely proportionally. And then they’re trying weirder and weirder things that like people think are bizarre, you know, like you can eventually sting yourself with 20 bees a day, do apitherapy or something. Dr. Deb Muth 24:36I remember that therapy. And you know, as a practitioner too, it becomes more and more frustrating because it’s like, I’m trying all these things and nothing is working. What am I missing? And you keep trying different things until they just give up on you or you give up on them or whatever ends up happening, you know. Tyvincent 24:52Right. But again, like philosophically, every failure should lead you a step closer to success. Dr. Deb Muth 24:58Yeah. Tyvincent 24:58If you can look at it and you can learn from it what is possible from it and go, okay, I got to do this different or change this, or perhaps my entire theory about this problem is just dead wrong. Yeah. So if what I think is happening isn’t what’s happening, what else could be happening? And then you, you know, you come up with a theory and then you have to devise a way to test test it. And so like a lot of people probably tossed around theories about things being immune related or whatever over the years because it becomes a little obvious at a certain point, but they didn’t have a tool to test the theory.So that was the, the unique position I found myself in from 2009 onward was I’ve got a way to test this if I can figure out what antigen to try. And so I got a lot of mast cell people with that diagnosis. And, you know, my assessment of the problem is that when they come into my office, because like you and like most of people that are kind made it a little further in the integrative medicine world. The patients that find you have already seen 20 of your colleagues at the Mayo Clinic and the Cleveland Clinic and Germany, like Mexico, whatever. They’ve had exosomes infused up their nose or whatever. Like, all right, so what has not been explored yet? And you got to realize, okay, these, these people are there’s something going on. It’s very inflammatory. It’s probably immune related, but where is it coming from? Again, you mentioned root cause. You’ve got to trace the steps backward and try to figure out where is the point of intervention that will actually work and that’s feasible. And so what I found in these people, most of them have a pretty common early story of having had one or a few immune reactions that first began the process. And they might’ve been fairly benign and not that big of a deal.And then they go through some kind of immunological stress, whether it’s, well, some kind of stress, whether it’s a direct immune stress, like a vaccination or an infection or something like that. Like with COVID I’ve had an equal number of people who developed chronic immunological disorders after having the virus infection or having the vaccine. And the things that develop are virtually identical. So people are like, I should be gotten the vaccine. I’m like, it really doesn’t make any difference. Dr. Deb Muth 26:53Right. And I’ve seen the same thing with the HPV vaccine too. Like a lot of young people, they get that and all of a sudden their whole system is torn off after that. It’s very common. Tyvincent 27:03Except in that example, just getting HPV doesn’t do it. It’s the vaccine that does it. Dr. Deb Muth 27:07Vaccine that does it. Yes, exactly. Tyvincent 27:10Because everybody’s got HPV, you know, some other, and that is not in and of itself enough of an inflammatory trigger to lead to these chronic illness, right? You can lead to cancer, sure. Which is focal and it’s not a hypersensitivity problem. It’s a failure of immune defense problem. It’s a little different. So I would get these people and I’m like, okay, what happened first? What’s the beginning of the story? Because if you talk to them about how they’re feeling today, and a lot of your listeners, this will resonate with them. If I ask you how you’re doing today, the real cause of your problem is buried under a snowstorm of constant inflammation and your life experience is utter hell. And you have no clue what’s really triggering anything anymore. It’s like at a certain point, the immune system has developed PTSD, right? It’s just, it’s hypervigilant. Anything you give these people to take, even like vitamin C or whatever, then they go, ah, it made me worse.Ah, it made me worse. Because their immune system is now seeing anything foreign as an invader, as an enemy. So if you ask people just about how they’re doing today, you get absolutely nowhere. With these people. The one theory I had though was, well, maybe they’re reacting to histamine itself. Okay. I think is a beautiful theory. Makes total sense. Didn’t work at all. Spoiler alert. It’s not that it doesn’t work. It’s easy to get a sample of histamine, you know, and I also, I also got histidine, the amino acid from which it’s derived. I’ll say I’ll just put them together. So at least I want to say 12 years ago, I made like a histamine histidine LDI and everyone who had kind of the mast cell picture portfolio of illnesses, I would try it on. It has to this day, it’s never worked for anybody that I’ve tried it on. And I haven’t had another LDI practitioner tell me that it did. But again, that failure made me think about it in a different way. And so the success I’ve had with that population is not monolithic. It’s not one part. From an LDI perspective, figuring out what it is that they began to react to first, like, did you still have, do you have food problems originally?Oh yeah, I was kind of sensitive to gluten, but I just ate it anyway because I would just get some diarrhea and some, okay, it it was, it was livable, right? But they just keep exposing themselves to this trigger. And eventually something snaps in their immune system. Like they live in a moldy dorm room for 6 months and that all of that immune activation will kick off whole new immune response problems. And the world of mold is another area where I think people don’t, do not really understand what’s going on. And a lot of our treatment approaches don’t work for a large portion of these people. And it has to be kind of thought of in a broader sense. They could go through a divorce. They could have a car accident. They could have a surgery. A woman could have a baby, which is one of the biggest immunological triggers, unfortunately, is having a baby or early pregnancy miscarriage even is enough to do. Emotionally stressful. It’s physically stressful. It’s immunologically stressful.And then it swings your estrogen back up and you get this hypersensitive profile. But so all of these, what I call catalytic events were common in these people. And it’s not just one, it’s any one of them. And what I found was if I could identify what their initial triggers were categorically, right? Environmental things, chemical things, food. And if I could desensitize them to those, everything would settle down. And, and that was, that’s been the key to working with those people. But they want to tell you how horrible their life is today. Dr. Deb Muth 30:17Yeah. Tyvincent 30:17And you got to listen to that because you need the connection. You need to understand what they’re dealing with. You need to understand what their baseline is so that you can compare going forward. But the answers, the solutions aren’t in that story. And the solutions are in the history. And like, what’s the first thing you remember? And all this, like, okay, well, let’s go with foods. Let’s go with chemicals, whatever. And if somebody has distinctly worst triggers, right? Because right now they react kind of to everything. Any foods that you absolutely don’t eat because they give you the absolute worst reaction pattern, right? Oh yeah, I can’t eat these things. They’re the worst. Okay, well, maybe we’ll start with those and you can use those foods as your test exposures to determine if the dose works each time. So that’s one of the things I’ve developed stylistically over the years is the use of a test exposure if we’re using an allergen extract so that you can confirm or deny whether the therapy worked, right? Because people will tell you, oh, I feel better.Turns out that’s not worth much. You really need like, I mean, And belief is a huge part of that. Placebo effect is a huge part of that. You want to find something relatively objective, you know, so will you still vomit when you have chicken? You know, cause that’s like, that’s pretty obvious. And then go with that, you know, or do you still get a rash when you put on a bandaid? I love it when people get rashes from contact cause they can show me pictures and it’s not subjective, turns out. But even those reactions can go away 100% with placebo doses. It’s fascinating how people respond to placebos. So anyway, I try to find like the root beginning allergens. And then a lot of these people also accumulate other target antigens as they go through their process of being ill. Their immune system is so upset and it’s, it’s also just blurry vision, right? It attacks anything. Angry dog on a chain. If you get close enough, it’ll bite you. It doesn’t care who you are. And that’s how their immune systems get.So finding the antigens that are root cause is key. But a lot of these people have developed over time total adrenal burnout. Out, right? Because they’re in state of chronic inflammation, everything. So I also found that I had to lean on my skill in bioidentical hormone therapy, which over all the years I’ve been in integrative medicine, the two major skill areas that gave me the best results in general were hormonal management and immunological modulation. I got so many of the prior failures I was able to solve with those two things. And so if I would support these people’s adrenal, like hormones, you know, DHEA, cortisol, to optimal levels, a lot of them, their symptoms would cut by half, number one. And you would have a little more clarity as to what their actual triggers were.So in a lot of these cases, I learned to start with that before I even decided what antigens to pick. You can kind of get the snowstorm to calm down. You can start to find the snowmen in the blizzard that you couldn’t see before with all the chaos. I was like, okay, now that you’re feeling better most of the time, you can tell that these chemicals bother you, that mold exposure bothers you, that whatever, and then you can target things But the other third kind of leg of the tripod that I found are the keys to success with our most complex patients is to address like the hormonal issue, the immunological issue, but the subconscious fear response, the subconscious stress response in them. Dr. Deb Muth 33:14Trauma. Tyvincent 33:15And I saw that you’ve also people, yeah, trauma and people have medical trauma, not just trauma from their illness itself, but trauma from seeing 12 doctors that treated them like they were a head case and ignored what’s going on. Dr. Deb Muth 33:25Of the medical community, right? Tyvincent 33:27Oh God, you know, like people— yeah, the more doctors you see, the more your trust in doctors goes down. Dr. Deb Muth 33:34Yes, exactly. Tyvincent 33:35They see one of us and some of them just automatically are like, whatever, here’s another failure coming my way, kind of thing, you know, realistic. Partly because it becomes too risky to have hope, right? Like after a while you’ve had hope, hope, and it’s been dashed, and you just can only handle that so many times. It’s like you fall in love and then they dump W. And after a while you’re like, I’m celibate. I don’t care anymore. Um, so you get these people and what we have found, my wife and I started doing psychedelic-assisted therapy with patients a few years back. In fact, this little cottage on my property we built specifically for that purpose. People can come and stay here for a couple of days.There’s a bedroom on the other side of this wall. And we do therapy with them. We have a very good process of getting their hormones tested before they come, trying to correct any deficiencies or imbalances, especially cortisol and DHEA. We try to make sure that if they have immune problems that seem manageable, we maybe try to control those first. But in a lot of these people, we have to get their subconscious fire alarm to go off first because anything new that enters into their sphere of existence is seen as this, you know, scary thing. Dr. Deb Muth 34:36Yeah. Tyvincent 34:36And so what we found is getting their subconscious to settle down, getting them to integrate past whatever trauma they’ve had so that it’s no longer causing harm today from an experience 20 years ago, right? Because that’s not fair. A lot of these people, all of their immune stuff stops and I don’t even have to do LDI. And that’s fascinating. And some of them, we put them on hormone replacement, everything calms down enough. It’s like one of these things sometimes works. And in other people, they need all three. And the trick in those people is to figure out what thread you have to pull on first. You know, it’s like, well, okay. And we spend a lot of time, my wife and I both work with patients together. She’s amazing. She’s not a trained clinical clinician. You know, she had a business degree, but she’s like, she tells people I attended the school of Dr. Ty Vincent for 10 years. Dr. Deb Muth 35:20Yes. Tyvincent 35:21Heard him say all this a million times. And when we first started seeing patients from home together, she read all of my patient notes and just great. So she. Dr. Deb Muth 35:28Yeah, that’s how you learn. Tyvincent 35:30Yeah. And people like, well, I didn’t go she’s like, I didn’t go to medical school. I’m like, that’s an asset, trust me. Dr. Deb Muth (35:34-35:40)Exactly. Oh my God, you haven’t been brainwashed. Exactly. Tyvincent 35:40And you know, it’s not even so much washing as it is like throwing mud all over the walls. All of these false beliefs you’re given, and, you know, not just the beliefs, but the disbeliefs, both of those hold people back. And I was like, it’s your disbeliefs that are the bigger problem because you don’t even realize they’re there. Like when I learned about LDA, I’m like, that’s nonsense. No, it’s not. Dr. Deb Muth 36:02I’m curious, when you treat some of these complex people with LDI, are you using multiple modalities at one time, or are you being really cautious with them and using one at a time? Time, because some of them won’t let you do more than one thing at a time with them. Tyvincent 36:16And so by modalities, you mean like, are we also doing hormone therapy? Are they also doing like IV, like other things? Or you mean multiple antigens within? Dr. Deb Muth 36:24Multiple antigens, yeah. Tyvincent 36:25Um, it really depends. And early on, so I everything I know about LDI, I learned through experience, paying attention, putting connecting dots over you. And it’s been been a very long process, right? Early on, like a kid in a candy store, you see a patient and you find out, oh, they’re allergic to some foods, they’re allergic to some chemicals, they’re allergic to cats and birch tree pollen, and they also have psoriasis or whatever. And you’re like, ooh, I’m going to give you all 4 of these antigen mixtures because you have all 4 of these issues. And by 6 months in, if you’re paying attention, you are completely confused and lost. Dr. Deb Muth 37:03Yeah. Tyvincent 37:04I did that for a number of years and I thought, well, this will be the fastest way to figure things out. It turns out it’s not, unfortunately. Um, what I’ve found is more successful is if I can figure out either what the most important underlying immune reaction is for them that might be cascading into other problems, or you figure out what’s the easiest one to solve first. So if somebody has like the whole mast cell picture and they got all this stuff going on, but they say the biggest thing is I have horrible chemical reactions. I’m a tr I’m trapped in my home. I created an oasis of safety here, but I can’t go anywhere. Anyone who comes to my house has to go into the entryway and take all their clothes off and put on a jumpsuit, right? There are those people. I work with them. Dr. Deb Muth 37:40Oh yeah, I have those clients. Tyvincent 37:42They’re like, oh my God. Well, if we can fix that first, your world will open up a ton. Your fear will come down. Your immune response will come down. And so sometimes it’s a matter of which one seems the most important or which one seems easiest. Like, okay, the test exposures that they have are the most obvious and distinct. For foods and not chemicals or whatever. And the reactions people have to these different antigens can overlap tremendously or even look exactly the same, which is why you kind of need to use one at a time. Because if you’re trying to ride a bike and a motorcycle at the same time, it doesn’t go so well. Dr. Deb Muth 38:16Yeah. Tyvincent 38:16Like, let’s find where you do with where you respond to this one, and then we will have less stuff to deal with. We might have a little bit more clarity as to what you’re reacting to in other categories. And then you kind of go through them sequentially. But if I have somebody who’s not like just in a real state of immunological distress like that, and they go, yeah, I’m allergic to cats and I have a cat because I’ll never get rid of my cat. I don’t understand those people, but, but there are a lot of them. They love their cats. Dr. Deb Muth 38:43A lot of them. Yes. Tyvincent 38:44I’m like, okay, or dog, you know, I’ve had people that are horribly allergic to dogs and the dog still sleeps in bed with them every night. Dr. Deb Muth 38:50Okay. Tyvincent 38:51Um, they’ve got that, that’s very clear, very distinct. And it’s, and it’s like a rash or a runny nose. And then they also have have celiac disease, let’s say. Like, well, we can treat both of those at the same time because the symptoms are totally different. You have test exposures in both categories and you’re not so sick that you’re in a constant state of like trauma response where you can’t even pay attention to anything. Right. And so it’s kind of case by case. And my style is very, very individualized. Like I said, there’s never a protocol. It’s like, I got to talk to people for about I usually talk to people for about an hour. Yeah. More than isn’t really helpful. You know, like, in an hour of time, you’re, you’re kind of saturated with how much you can invest your bandwidth into this particular issue. Now, like, okay, I know where we’re going to start. I don’t know where we’re going to end up, but I know where we’re going to start. And so we encapsulate that and then go, let’s do this. And then everything you do teaches you more about what else you need to do.And it’s a process. I my ego used to be more tied to guessing correctly at the beginning about what was going to work work and to fixing things quickly. And over time I realized like your ego really has no place in the exam room. Like that is a very, very challenging thing for practitioners to try to figure out is how to get your ego out of this because it biases you intellectually, emotionally, and it’s a problem. And our medical colleagues probably have bigger egos than the average human in the population. Let’s be honest. Um, there’s something that comes with the years of study and the investment and the status you have, and it’s a challenge. But if you be like, I just need to be clear about what’s happening, what’s not happening, and you figure things out. And so I was able to have a much better success rate approaching things that way.And every time you put out one little fire for people, one kind of immune response, it, you, you get a better picture about what else is going on. And then eventually all their problems have stopped and you’re okay, cool. I guess we’re done. But it’s, it’s hard. And you do learn that there are still major gaps in your knowledge. And, and you asked earlier about new developments in LDI. And whatnot. And I could literally talk all day about the things that I’ve developed over the years, but I still keep making new antigens. So just last year in the area of food allergy, so like your Mast Cell people, a lot of them have food allergies that are a big part of the underlying problem, and this will be relevant to them. But what I found is a lot of the people who seem to clearly react to food, and I put food in quotes because most of what Americans eat isn’t food, right? It’s it’s at least it’s not just food, or it used to be food and now it’s not. It’s like Frankenfood, and it’s got chemicals in it. It has molecules that don’t exist in nature, so you can react to them.So I found some of these people that would say, oh, I react to processed food items horribly, but if I eat the whole foods, organic whole foods at home, I don’t react. And, um, some of those people will resolve those problems with the chemical LD mixture. So they’re reacting to chem with that. A lot of them will tell you, oh, I also react to perfume. Or gasoline or whatever. Dr. Deb Muth 41:46Yeah. Tyvincent 41:46Okay. And so you can use that and some of those cases will resolve, but a lot of them don’t. And I had increasing failures. Like I’ve been doing this long enough to see and observe that early on I had much better success with these antigen mixtures than over time. People are the pattern and the causes and the manifestations of illness today are evolving right before our eyes because of what we’ve done to our environment and our food and ourselves. So what I came to to sort of theorize about was that maybe some of these people are reacting to processed cooking oils, like seed oils, plant oils that are put into processed foods, right? Because they would tell me a couple of key cases gave me that insight. They would say, well, I still react to all these processed foods.I can’t eat at restaurants, and I’m still reacting horribly to sesame seeds, or I’m still reacting horribly to flax, or I’m still reacting horribly to, like, one of these other things we make processed seed oils from. Well, maybe they’re reacting to the oils. And when we made the food mixture, you use whole food samples, right? So you use like a, a ses like sesame seeds, or I use tahini paste because it’s easier to mix in water. But maybe the antigen, the target antigen, is something inside that that is not properly like, what’s the word I’m looking for properly given to the immune system, or, or like exposed, shown to the immune system, right, in the way that their immune system is reacting to it. Maybe it’s a molecule in there that when you use a whole food antigen is not adequately represented. It’s like, so an oil would do that.And I had actually already years ago realized that some people react to essential oils, like flower extracts or tea tree oil or lavender or whatever. Right. And so I made an essential oils mixture from plant oils from the doTERRA and the Young Living products. I had a couple of patients that were like distributors for these things. And I said, just take an empty vial and put one drop of every single product you have in it and just mail it to me. And they both did that. So I have this huge compendium of essential oils, and I would get people that would still react to oranges and lemons and citrus fruits despite the food mixture. And then the essential oils mixture would totally stop that reaction. So I’d already kind of proven that this was the case with some of those more aromatic oils, right? Now I was like, well, people are reacting to the processed cooking oils because when you take oils out of the plant, if you ever do this at home, they’re opaque and gooey and viscous. And then somehow it’s this really pretty homogeneous, clear liquid that doesn’t separate at all. It has no nothing you see in there.And then you got to wonder, how the hell did they do that? What did they do to make that? And there are all these chemical processes and heat and everything. I’m like, well, it just makes new molecules that your immune system has never seen before. So in May of 2025, I bought 18 different kinds of plant oils, and some of them are really pure, like carrot seed oil, cottonseed oil. But there’s peanut oil and avocado oil and olive oil and, you know, all the seeds and things we use in there. And I even have a video on our Facebook page and probably Instagram of me making this mixture in my kitchen.I was like, people are kind of interested how this works. And I just made it right there on camera because it’s really simple. I started using it in some of my failure cases that had really seemed like they had food allergy responses, but the food mixture didn’t work. And the first one was actually one of our employees who does our social media management. She had a 3-year-old son, I think, probably 2 years old when we started working with him, with really bad body-wide eczema, right? And he never really responded to the food mixture, essential oils, skin bacteria, skin fungi, yeast. I tried all the things that usually work. I’m like, it’s something. And so he made the oil mixture. He was they were the first one. I just sent the doses like, hey, let’s check it out. And I think he got for I started 6C for most things, which is a truly and then it’s like 5.5C, 5C. We got to 3.5C, I think, is where he is, which is a dilution of of 10 million to 1, I believe. And 95% of his eczema just completely went away. Dr. Deb Muth 45:38Wow. Tyvincent 45:39The only thing left was a couple of those patches on his feet. And one of the things I learned about people with eczema is they will have localized, like geographically local consistent reactions to different things. This is crazy, right? Dr. Deb Muth 45:53Yeah. Tyvincent 45:53Your immune system has kind of a, you know, like an overall regulatory system, but it also has regionalized systems, just like the government federal government, state government, county government, city government. It’s, it’s divided like that. So the people will eventually learn, oh, if I eat gluten, I get these itchy bumps on the side of my hand, and if I eat carrots, I get a rash on top of my head, you know. And it’s very, very clear once you identify it. So there’s still something that kid’s reacting to that I haven’t quite solved on his feet. But, um, yeah, that worked amazingly, and it actually made me cry when I got the pictures She’s like, oh, finally, after probably a year and a half of flailing, you know, we got it right. And so now I’ve been using the cooking oils mixture more and more and more. Just yesterday I got an email. I have a teenager, he’s 8, he’s maybe 18, 17, 18, with just really horrible cystic acne, painful, erupting. And the before pictures are just hard to look. I mean, he’s got horrible involvement of both sides of the face, the chest, all over his back, and you can just see the scarring and the redness and the inflammation.And we went through the food mixture with him and whatnot, and it really didn’t touch it. So yesterday I got the report. He got up to the cooking oil mixture at 2.5C, which is 10,000, 100,000 to 1, and, and his cystic acne stopped. Like, he’s getting zero new lesions. All the redness, pain, inflammation is gone, but he still has all this just scarring from it because that’s permanent, right? You have to get that repurposed. And all he has left is little tiny whitehead pimples, like maybe one new one per day here and there. You can see them now in the midst of all this. So acne is diversified. There are different kinds of acne and people can have more than one type and they can react to hormones. They can react like I’ve had guys with bad acne respond to desensitization with testosterone, for example, or women desensitizing them to estrogen or progesterone and the acne will go away sometimes. Some people respond to yeast, some people respond to skin bacteria, skin fungi. And so this is another thing. And my wife actually is one of the more complicated immunological cases I’ve ever had to work with. Working together for 10 years, um, you know, like the first time I saw her, she had Lyme disease and the Lyme LDI just totally stopped those symptoms like magic, which is great.That’s one of my favorite things to treat. Um, because the beliefs we have about Lyme disease, I have found completely untrue because using a different tool. I’m like, oh, it’s an immune problem, not an infection. So anyway, so that, that worked for her. Some of her food reactions went away, but she still continued to get like deep painful cysts if she would have nuts or dairy. And so the cooking oil mixture now, after 10 years of being together, totally stopped those reactions. Peanuts, nuts, dairy. And the dairy one is interesting to me because it’s not a plant oil, right? It’s an animal oil and it’s not represented. And we have dairy products in our other mixture. But I think what’s happening is when cows are fed grain, sometimes what an animal is eating carries through some essence or nature of that substance into the milk. Um, and the thing I’ve seen this the most clearly with is corn. Corn allergy is a very unique situation. The way people deal with it, the way it manifests, the way you have to treat it is different from every other energy. And I don’t have an hour to talk about that specifically, but I observed primarily with corn that anywhere along the food chain, you’ll still react to that food if the animal at the beginning was ever fed corn. Multiple I’ll have babies that get an eczema reaction or a GI reaction if mom eats corn-fed beef. But if mom eats grass-fed beef and then nurses the baby, they’re fine. Dr. Deb Muth 49:33Yeah, I’ve seen that too. Tyvincent 49:34It’s bizarre. Dr. Deb Muth 49:35Yeah. Tied. This has been really so amazing. Um, tell us how people can find you if, if this is resonating with them and they’re like, I need him to figure out the puzzle for me. How do they find you? Tyvincent 49:49So the best thing to do is to go to our website. Our, our business name is Global Immunotherapy, and the website is just http://www.globalimmunotherapy.com. We have, we have a much better website than we did years ago. People schedule directly through the website. Right? There’s all kinds of information. I’ve been making YouTube videos and informational videos for people for more than a decade now because nobody has any idea what I’m talking about. The more they understand it beforehand, one, they get to decide if they just think I’m crazy, right? And they don’t want to waste their time. And there are plenty of those people, but a lot end up talking to me 3 years later because after they’ve tried everybody else and there’s nothing left to try, right? Yeah, yeah, like being at the bottom of the desperation funnel. Yeah, people like, well, I heard about you 5 years ago and didn’t make sense. I’m like, yeah, cool. But then I had 3 or 4 other people over the years tell me I should talk to you. So here I am. That’s, that’s right. And people can watch all these educational instructional videos about how LDI works, what it can be used for. So the more you learn and understand what you’re getting into ahead of time, the less time we have to spend during our hour trying to explain to you the therapy., which to take up half the time and better results you’re going to get because you’re educated and it’s a partnership.Like all of us in the world of integrative medicine, one of the big differences between us and conventional medicine is we understand that it’s a partnership. You have to listen to the patient, you have to educate the patient, you have to engage them in their own health. You can’t just say, here, take this pill and come back in 3 months and I’ll check your labs again to see that you still have the same illness. It’s just and people have a lot of our population has been led to believe that just swallowing a pill is going to fix your problems. But That doesn’t work. And we have to develop a relationship and an understanding and shared knowledge and beliefs. And so people now, they have this opportunity to watch all the videos. And I really want people to do that before they ever schedule, because one, you’ll, you’ll feel like it’s the right therapy for you. And that helps a lot. Having optimism going in is super helpful. And then two, you already know a lot. So you’ll know more about what questions I might ask you and how to answer them. You’ll know more about about how the therapy works, and I won’t have to explain it to you, and we’ll get a better use of our time. And then people can schedule right through the website with either myself or my wife Jeanette. And anybody who Jeanette talks to, she reviews every case with me, and we work together with stuff. And, but in terms of like using LDI, she’s probably the second or third best practitioner in the world. I

How to heal your gut after antibiotics (prevent thrush, IBS & bloating) If you’ve ever finished a course of antibiotics and thought, my gut has never been the same since… this is for you. Because I know what you’ve probably been told. Finish the antibiotics. Maybe take a probiotic. Give it time. And while the infection clears… the bloating starts. Your digestion changes. You develop thrush. Your bowel habits aren’t the same. Food suddenly doesn’t agree with you anymore. So you assume that’s just part of taking antibiotics. But let’s be clear. Antibiotics save lives. Sometimes they’re exactly what you need. The problem isn’t the antibiotics.The problem is nobody tells you how to rebuild your gut afterwards. Because antibiotics don’t just kill the bacteria causing the infection. They also wipe out many of the beneficial bacteria that support digestion, hormone metabolism, immune function, and a resilient microbiome. Research shows that a single course of antibiotics can reduce microbiome diversity by up to 30%. Some bacteria recover within weeks. Others take months. And some may never fully return without the right support. Today’s episode breaks down what antibiotics actually do to your gut, why symptoms like bloating and thrush happen afterwards, and how to rebuild your microbiome properly instead of simply hoping it recovers on its own. In this episode, we cover: What Antibiotics Really Do: Why antibiotics reduce beneficial bacteria alongside harmful ones, and how that impacts digestion, immunity, hormones, and recovery. Why Thrush Happens: How wiping out protective bacteria allows Candida to overgrow, why this is so common after antibiotics, and what you can do to prevent it. The Gut-Brain Connection: How antibiotic use affects communication between your gut and brain, influencing digestion, mood, and overall recovery. The Five R Framework: How removing ongoing stressors, replacing depleted nutrients, repairing the gut lining, reinoculating beneficial bacteria, and rotating foods helps rebuild a healthy microbiome. Choosing the Right Probiotics: Which probiotic strains actually support recovery after antibiotics, when Saccharomyces boulardii is helpful, and why more probiotics aren’t always better. Feeding Your Microbiome: The role of fermented foods, prebiotic foods, and dietary diversity in helping your microbiome recover instead of simply masking symptoms. Antibiotics aren’t the enemy. But assuming your gut will automatically bounce back can leave you dealing with bloating, thrush, IBS symptoms, and hormone issues long after the infection has gone. You don’t need to fear antibiotics. You need to understand how to rebuild your gut afterwards—and give your microbiome the support it actually needs to recover. Your gut isn’t broken. It just needs the right environment to heal. LINKS TO SHERADYN: Assess your gut health in 3min HERE Follow me on Instagram HERE. Join my Private Gut Health Facebook group HERE. Book a Free Gut Health Planning Session HERE. See omnystudio.com/listener for privacy information.

Hosts: Ed Jones (Owner – Nutrition World) & Clint Powell A variety of topics all related to living a healthy life Presented by: Nutrition World www.nutritionw.com Broadcasting from the Nooga Dentistry Studio www.noogadentistry.com Production of: Whitfield Media Group www.vitalhealthradio.com Title: Breakthrough Treatments for C Diff with Guest Dr. Oscar, Kiwi for Bowel Regularity with Julia from Enzymedica [0:00:00] Opening, Banter, and Announcements Ed plugs an upcoming podcast episode on heartburn with Julia from Enzymedica, explaining simple steps to get off PPIs (proton pump inhibitors) safely. MMA fighter sponsor shout‑out Discussion of Chance, an 8–0 MMA fighter who works at Nutrition World's warehouse. Upcoming fight at Camp Jordan in July; Nutrition World is a sponsor. Ed describes Tallow House in Cleveland: Burgers cooked in tallow Sourdough buns, high-quality ingredients Comparison to seed oils, stating tallow is preferable, though any fat can be overdone. Setup for today's show / guests Dr. Oscar – discussing a “revolutionary” next‑generation probiotic based on a super donor / fecal transplant science. Julia from Enzymedica – discussing constipation and digestive enzymes. [0:08:56] Gut Microbiome & Origin of the MET Probiotic Ed reiterates the show's philosophy: better aging means adding strength, clarity, mobility, and energy to existing years. Emphasizes his longstanding passion for the gut microbiome and how cluttered/confusing that field is. Ed welcomes Dr. Oscar and frames the topic as a truly unique/probably revolutionary probiotic advance. Personal story: Ed's father died from C. diff about 20 years ago. C. diff often triggered by antibiotics, then treated with more antibiotics → vicious cycle. Ed wanted to give probiotics/Saccharomyces boulardii; doctor was lukewarm but allowed it. How the product started (C. diff & FMT) – Dr. Oscar Traditional fecal microbiota transplants (FMT): Helpful for C. diff, but risky for immunocompromised patients. Concerns: pathogens, genetic material, and “yuckiness.” Microbial Ecosystem Therapeutics (MET) A company developed an alternative: MET, using a single “super donor”. Process: Select a rigorously screened donor with a healthy microbiome, no gut issues. Extract unique anaerobic bacteria. Use lyophilization (freeze-drying) to remove the fecal material and problematic components, leaving a purified community of bacteria. Result: a blister‑pack capsule containing live anaerobic strains that can engraft in the gut. C. diff trials and efficacy Comparative trials (MET-1 / MET-2) vs. fecal transplants for C. diff: MET formulations performed as well or better than FMT in some outcomes. One MET‑based product has already been used specifically for C. diff. Transition to functional / preventive use The MET company partnered with Designs for Health and Guelph University (Ontario). After years of research and clinical work, they created a five‑strain formulation used in the Designs for Health product. Claim: these five strains regulate roughly 85% of metabolic and immune functions influenced by gut bacteria. [0:14:47] How this Probiotic Differs from Traditional Probiotics Ed underscores: Thousands screened to identify an optimal super donor with best diversity. Human‑sourced strains → high compatibility with human physiology. Wants clarification on aerobic vs. anaerobic differences and why they matter. Traditional probiotics vs MET strains – Dr. Oscar Traditional probiotics: Often from exogenous sources (fermented dairy, industrial fermentation, etc.). Usually Lactobacillus, Bifidobacterium etc. They are generally transient: Work while you take them. Poor ability to engraft and persist once discontinued because they're not native to the host. Still useful (like eating salad: benefits only while you keep consuming them). Human‑derived MET strains: Sourced from a human donor, recognized by the body as “self‑like.” Have co‑evolved with humans over long timeframes. Function as an “accessory organ system”: E.g., certain strains stimulate the production of new cells. Specific strain examples Akkermansia: Consumes mucin in the gut lining. Produces metabolites that activate stem cells and progenitor cells, leading to new cell formation in the gut. Other strains have specialized roles: Ferment food. Create an anaerobic environment. Modulate immune responses. Oxygen & anaerobes, “crowding out” pathogens Healthy human colon = low‑oxygen (anaerobic) environment. Certain beneficial strains (e.g., Roseburia) help remove oxygen: They create conditions where anaerobic commensals thrive. Pathogens and opportunistic bacteria that prefer oxygen are crowded out, not killed with antibiotics. Clinical observations: Pre‑ and post‑testing show reductions in overgrowth bacteria when taking this formulation. This suggests a “crowding out” approach vs. broad‑spectrum microbial killing. Terrain theory & engraftment duration Ed references terrain theory (Antoine Béchamp): improve the internal environment to resist disease. Engraftment data: Early engraftment seen in ~2 weeks. MET C. diff studies showed strains persisting up to 6 months. Key dependency: diet and “fertilizing” the microbiome. Good fiber, colorful plant foods, polyphenols → support long‑term survival. Threats: alcohol, glyphosate, long‑term antibiotics, stomach acid meds, narrow macro diets (strict keto, carnivore, low‑FODMAP) without adequate diversity. Solutions for narrow diets: add prebiotic fibers, greens/reds powders. Dosage & synergistic use with other probiotics Ed confirms he's taking one capsule per day of the Designs for Health product labeled “Next Generation Multi‑Strain Probiotic” and tolerating it well. Dr. Oscar: One cap is enough Emphasis on quality of the seed, not quantity (CFU count). High‑quality engrafting strains self‑propagate as long as diet supports them. Synergy with other probiotics: Example: Lactobacillus produces lactate, which serves as a food source for some MET strains. Hypothesis: traditional probiotics may have better persistence and function when the MET strains are present. Ed notes: Very high‑strain blends (20+ strains) may have unknown “infighting.” In contrast, a single donor community has already proven internal compatibility. Where to learn more Designs for Health website: designsforhealth.com Search “Complete Commensal” for patient education materials. Note: two of the strains have never before been available in commercial probiotics due to encapsulation challenges with strict anaerobes; newer technology solved this. [0:33:14] Constipation, Enzymes, Kiwi Regularity (with Julia from Enzymedica) Introducing Julia with Enzymedica Julia is a long‑time educator (20+ years) in the natural health industry. Ed compares clinical experience in natural health to a physician needing years of patient contact beyond textbooks. Julia: First-line advice – don't rely on stimulant laxatives Avoid over‑the‑counter stimulant laxatives except in rare, urgent situations. Chronic use irritates the bowel and makes it dependent, reducing natural motility. Foundational step: chew your food & nervous system calm Proper chewing: Activates salivary amylase and lipase (carb and fat‑digesting enzymes). Signals stomach acid secretion and subsequent digestive steps. Ed notes: Most people eat while on their phones, in a rushed state. He tries to pause for ~1 minute before eating to reset. Good digestion starts even with thought and sight of food. Why constipation happens & normal frequency Normal bowel frequency: At least once daily, ideally 2–3 times/day. Some people report going only once a week, which is problematic. If food is not broken down properly: The body delays gastric emptying and slows peristalsis. Leads to constipation, gas, and bloating. Digestive enzymes: Help break food down. Improve signal timing for stomach emptying and intestinal motility. Provide relatively rapid symptom relief (gas, bloating, heavy stomach). Symptoms of delayed gastric emptying Can manifest as: Heaviness (“rocks in my stomach”). Minimal or absent bowel movements. Bloating, gas, occasional heartburn, and nausea. GLP‑1 drugs (e.g., Ozempic and similar): Work partly by slowing gastric emptying. Can exacerbate pre‑existing motility issues. Digestive enzymes are compatible and can help. Enzyme basics & age Humans make tens of thousands of enzymes, but production declines with age. This explains why people often say: “I used to be able to eat X, and now I can't.” Gut–brain link & psychological burden Many neurotransmitters (or their precursors) are made/processed in the gut: Serotonin, dopamine, norepinephrine, etc. Poor gut function → can influence mood, sleep, appetite, social drive. Constipation/diarrhea leads to stress, anxiety, fear of leaving home (e.g., unpredictable loose stools). Kiwi Regularity: a non‑stimulant “regulating” approach Product: Enzymedica Kiwi Regularity (chewable). Based on a concentrated kiwi extract, not a harsh laxative. Works in both directions: Helps people who can't go (constipation). Helps bind loose stools (diarrhea/urgency). Gently supports motility and microbiome over time. Miralax concerns Ed and Julia criticize chronic use of Miralax: Widely prescribed, even for children. Kiwi Regularity: Gentle, non‑addictive, appropriate for: Children. Pregnant women (though labeling can't state it due to regulations). Works long‑term and supports microbiome. Shown in 4‑week studies to: Increase commensal Bifidobacteria. Support Akkermansia and butyrate production. Butyrate nourishes colon cells and supports gut barrier. [0:43:01] Practical Enzyme Use, Histamine, and Product Recommendations Industrial vs human‑oriented enzymes Many enzymes on the market were originally developed for industrial uses. Enzymedica (since 1998) focused specifically on human digestive enzymes and research. Emergency backup vs daily habits Ed shares a travel anecdote: Severe constipation scenario solved with a Fleet enema while out of town. Enemas are non‑addictive, suitable for rare emergencies. Emphasizes hydration and magnesium: Magnesium (especially certain forms) helps pull water into the bowel. Regular use of magnesium oxide solely as a laxative is not ideal; better to use more balanced forms (e.g., magnesium glycinate). Most people over ~30 benefit from enzymes Declining enzyme production with age + modern diet → strong case for broad digestive enzyme support. Histamine & DAO enzymes Enzyme DAO (diamine oxidase) can help break down histamine from food. It's typically porcine‑sourced. Crucial caveat: Must pair with a low‑histamine diet; enzymes alone won't fully overcome high‑histamine intake. Gluten‑digesting enzymes limits Gluten enzyme products can help with cross‑contamination or minor slip‑ups. They are not a license to eat full gluten-rich meals (like a whole pizza) with impunity. Which Enzymedica product for the “average American diet”? For “standard” American eating patterns (larger, richer, mixed meals): Digest Gold: Enzymedica's most potent formula. Suited for heavy or complex meals, people early in their digestive-health journey. For somewhat cleaner / smaller meals: Digest Complete: Slightly smaller capsule, still potent. Good for those who have already improved diet somewhat. Enzymedica's research shows digestive enzymes also support microbiome health, not just symptom relief. In the broader health context, Both Julia and Ed highlight: Modern environmental and lifestyle burdens (glyphosate, EMFs, etc.). Need for foundational supports: enzymes, probiotics, microbiome‑friendly diet. Where to learn more Website: enzymedica.com Contains educational articles, research summaries, and product info. Ed notes Enzymedica has extensively trained Nutrition World staff on enzymes, heartburn, slow/fast transit, etc. [0:55:36] Final Segment Ed references a study: A single course of antibiotics can alter gut microbiome for years, affecting digestion, immunity, and metabolic health. Most recover within first two years post‑antibiotics, but not fully without support. Reaffirms importance of probiotics and enzymes on the “first page” of gut health tools.  Balanced view on medicine Acknowledge a time and place for antibiotics and conventional care (e.g., pneumonia, UTIs). Stress avoiding reflexive decisions based on fear; consider pros/cons, then act. The post Radio Show / Podcast – June 28, 2026 first appeared on Vital Health Radio.

Hosts: Ed Jones (Owner – Nutrition World) & Clint Powell A variety of topics all related to living a healthy life Presented by: Nutrition World www.nutritionw.com Broadcasting from the Nooga Dentistry Studio www.noogadentistry.com Production of: Whitfield Media Group www.vitalhealthradio.com Title: Peptides, AMPK, and Other Supplements for Weight Loss.  [0:00:00] Headlines, Glucosamine & Alzheimer's, and Study Skepticism Ed recaps last week's episode about truly high-quality eggs and how to tell if eggs are nutritious Mentions Kristy (“chicken whisperer”) and that her eggs are sold at Nutrition World. Ed addresses a national headline claiming glucosamine may accelerate Alzheimer's. Explains it was an observational study based on medical records, not a controlled trial. People who start glucosamine often already have joint pain, inflammation, or cognitive decline. This creates confounding factors (correlation ≠ causation). Even broad AI-style review of research finds little credibility for the idea that glucosamine worsens Alzheimer's and notes that some data suggest potential benefit. Clint and Ed discuss: How people often change multiple habits at once when they get sick (diet, supplements, etc.). The importance of baseline data (bloodwork, journaling) before judging if changes work [0:13:29] Guest Elisha: What Peptides Are & How They Can Assist Weight Loss Elisha from Nutrition World is introduced. Ed recounts his history with weight-loss supplements: Heavy use of ephedra in the '80s and '90s: effective but with side effects (nervousness, blood pressure, insomnia). Ephedra was eventually banned; Ed largely stopped promoting weight-loss pills, focusing instead on lifestyle, macros, and exercise. Ed admits he dismissed Ancient Nutrition's new Active Peptides at first, assuming it was a label trend riding on the buzzword “peptides.” Reports strong positive feedback from real customers, including many who are not heavy supplement users but want help with appetite and weight. Elisha  explains peptides with a “pearl necklace” analogy: A full necklace = protein. Individual pearls = amino acids. Small segments of the chain = peptides, which act like signals or “text messages” in the body. Distinguishes nutritional peptides (like in this product) from therapeutic/medical peptides (e.g., GLP‑1 drugs). Describes DNF‑10, the peptide in Active Peptides: A three‑amino‑acid chain isolated from baker's yeast (Saccharomyces cerevisiae). Modulates appetite‑related hormones: Ghrelin (“hunger hormone”) – DNF‑10 helps reduce ghrelin signaling so you feel less hungry. CCK (cholecystokinin) (“fullness hormone”) – DNF‑10 helps increase CCK, making you feel full/satisfied sooner. Elisha's personal experience: Used it to help lose a few pounds before her wedding and to control cravings after a carb‑heavy honeymoon in Italy. Reports feeling less snacky in the afternoons despite the tempting snacks at Nutrition World. Notes customers are consistently “wowed” by the effect on appetite Product forms and dosing: Powder in flavors like guava grapefruit and chocolate (which she says tastes like brownie). Capsules: typically 2 per day. Can be mixed with: Ancient Nutrition's A2 protein powder after lunch. Or simply with water. [0:24:35]  AMPK, Berberine & Metabolism Support Products Alicia introduces Life Extension AMPK Metabolic Activator: AMPK is described as a master cellular switch in every cell — like the light switch in your house showing you what needs cleaning. Supports cellular cleanup and improves handling of belly/visceral fat, the dangerous fat around organs. Typical study protocol: 12–16 weeks (3–4 months) for notable changes. Usually 1 capsule per day. Ed references Dr. David Sinclair and the role of AMPK (and NMN) in longevity, noting strong safety when aiming to restore normal function, not push extremes. Berberine: Also activates AMPK. Mimics some effects of metformin: supports blood sugar balance and metabolic health. Very safe overall, though some experience GI upset; Ed notes finding a brand that minimized stomach issues. Nutrition World pharmacist Dr. Curt Dearing frequently recommends it. Life Seasons Metabolism Formula: Designed to boost resting metabolic rate rather than affect satiety. Key ingredients mentioned: Green tea (thermogenesis) Cayenne pepper (metabolic “furnace”) Theobromine (mild stimulant for energy without jitters) Theanine (calming) Cacao (hormonal and metabolic support) Green coffee bean (via chlorogenic acid; supports liver and moderates sugar release, especially in fasting). Ed recalls the Dr. Oz–era fad around green coffee bean and notes that while it was overhyped, it does have real, modest benefits when used correctly and not as a “magic pill.” Ed describes his own experience: Training for the Chattanooga Fitness bodybuilding event. Cut calories by ~40% for the first time at age almost 69, but only lost about 7 pounds, illustrating slower metabolism with age. Elisha emphasizes: These products are tools, not replacements for macros, exercise, and lifestyle. Goal is to raise resting metabolic rate and support what diet and training are already doing. Elisha notes peptides are fine in the evening (non‑stimulating) but the Metabolism formula should be used earlier in the day due to its stimulating ingredients. [0:37:39] Aging, Eye Strain Ed reframes healthy aging: Less about reaching extreme ages (e.g., 120+) and more about strength, clarity, mobility, and energy in the years you do have. Notes concepts like a “heartbeat quota”—a rough idea that we have a finite number of heartbeats. Discusses modern eye strain from constant near‑focus screens: Historically, humans mostly focused on distant objects. Screen use reduces blinking from about 15 times/min to 5–7 times/min, leading to dry, strained eyes. Recommends the 20‑20‑20 rule: every 20 minutes, look 20 feet away for 20 seconds. Mentions lutein and zeaxanthin from green vegetables as supportive eye nutrients. [0:40:51] Teflon, & philosophy on chemicals Ed shares a household tip: He uses green, non‑toxic stainless steel cookware (360 Cookware) but scrambled eggs stick badly. His sister suggested Dawn Powerwash, which worked exceptionally well on the pan. Clint notes he uses non‑stick pans where food slides right out. Ed warns: Many non‑stick pans (e.g., classic Teflon) can contain “forever chemicals”, potentially harming hormones and long‑term health. Philosophical tension: Show is generally pro‑“green pharmacy” and low‑chemical living, but Ed acknowledges sometimes selective use of effective products (like Dawn Powerwash) can be very helpful if used sparingly and thoughtfully. [0:42:15]  Intermittent fasting & hair loss Ed shares findings from a new research study linking intermittent fasting with increased hair loss: During fasting, the body shifts from glucose to fat as fuel. Hair follicle stem cells strongly prefer glucose; forcing them to rely on fat can stress or damage them. Fasting may flood follicles with toxic fatty acids, especially in the presence of widespread seed‑oil consumption (canola, generic “vegetable oils,” etc.). Reinforces Ed's long‑standing reservations about intermittent fasting: Risk of insufficient protein, leading to muscle loss and higher mortality. Harder to build muscle within a restricted eating window. Adds this hair loss risk as another factor against aggressive fasting for many people. [0:44:59] Tinnitus & diet Study highlights dietary links for tinnitus (ringing in the ears): Higher fruit consumption correlates with lower odds of developing tinnitus. Butter and legumes appeared to calm tinnitus symptoms. MSG and aspartame/Nutrasweet can worsen tinnitus by overstimulating nerves. [0:46:00] Safer bug repellents Ed discusses concerns with DEET: Effective but not ideal for frequent or heavy use, especially on children and over large skin areas. Introduces picaridin (he pronounces it like “Picardian”): 20% picaridin spray is comparable to DEET for repelling mosquitoes and ticks. Has a better safety profile, less damaging to fabrics, and is Ed's top chemical alternative to DEET. Natural/green options: Lemon eucalyptus oil and similar formulas can repel mosquitoes for up to 6 hours. Nutrition World carries options like Trek and “Extra Strength Tick Repellent,” which Ed's family uses directly on skin, especially for his grandkids. [0:54:08] Resistance Training, Longevity, Mindset on Medicine vs. Nature Ed cites a study from the British Journal of Sports Medicine: 90–119 minutes per week of resistance training associated with: 13% lower all‑cause mortality. 19% lower cardiovascular mortality. 27% lower mortality from neurological diseases, particularly dementia‑related. Reiterates: Exercise is the most reliable “elixir” of longevity. Emphasizes that quality of life and cognitive health are at least as important as adding years. Ed quotes Andrew Kaufman, MD, who advocates: Strong belief in natural healing and the body's innate ability to self‑regulate. Skepticism toward new pharmaceuticals and product trends. “Your body is always working in service to your healing.” Ed adds his own nuance: There is an important role for short‑term pharmaceuticals, surgeries, and acute interventions when life‑saving. But defaulting to nature and lifestyle first, with drugs as Plan B, is his guiding model. Clint points out that practitioners who have worked both in conventional and integrative spaces can often offer the best balanced guidance, understanding both toolkits without being dogmatic. [0:56:15]  Final reflections & closing Ed summarizes: The world can be divided into “learners and non‑learners,” and listeners of the show are very much in the “learner” camp. The show's mission is to give practical, immediately usable health strategies that often aren't emphasized in conventional appointments. Clint highlights: We can't control everything (genetics, some disease), but having things we can control (diet, movement, sleep, supplements, environment) gives confidence and calm. Ed emphasizes the phrase: “Genes load the gun; lifestyle pulls the trigger.” Good habits can keep risky genes silent much longer The post Radio Show / Podcast – June 21, 2026 first appeared on Vital Health Radio.

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. 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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

#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!

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!  

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/

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.