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9 episodes with Saccharomyces
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2 episodes with Saccharomyces
2 episodes with Saccharomyces
2 episodes with Saccharomyces
Bondos øje er til stadighed en hæmsko, men lad os nu om der ikke er kommet friske kikærter i glosuppen!Det starter med en blæksprutte. Eller rettere: en cuttlefish, der måske – måske ikke – vinker. Forskere har observeret fire forskellige vinketyper, og de reagerer på video, vibrationer og vendt orientering.Så skal vi forbi fasaner, som vi i Danmark udsætter 1,5 millioner af om året – i UK er tallet +40 millioner (!). Det har konsekvenser, bl.a. for forekomsten af borrelia i flåter. Fasanen – et skydeværdigt biodiversitetsproblem.De røde araer i Guatemala er under pres, men Wildlife Conservation Society har en opfindsom plan: fjern æggene, udklæk dem, og put ungerne hos plejeforældre. Hvad kan gå galt? Ikke så meget, viser det sig faktisk.Der er hurtige nyheder: træbiomasse-kaos, Picasso-snegle og el Quizzo Bondo.Så skal vi have ugens quiz hvor AH i denne uge har fået lov til at vælge en kategori forud for quizzen.Lytterne er som altid på pletten – denne gang med hele to stjerner:Simon, som svarer på, hvad Saccharomyces cerevisiae egentlig betyder (spoiler: noget med sukker, svamp og øl – og et par stive sproghistoriske facts).Jakob, der spørger ind til Stora Sjöfallet og Mølleåen – kan man sætte naturen fri, og hvem bestemmer egentlig, hvad der er fredet og hvad der er... praktisk?Vamos – og vink pænt!—Skriv jer op på www.10er.dk og støt programmet med en lille donation, så ville vi være yderst taknemmelige: https://10er.com/dendyrisketime—IG: instagram.com/dendyrisketimeMBK: instagram.com/kallebkimAH: instagram.com/alexanderholmdk—Produceret hos PodAmok STUDIOGrafik af Rikke Blicher // instagram.com/rblicher/Musik af Rasmus Voss // instagram.com/fantastic_mr_voss/—Tidskoder:00:00 - Dagens programoversigt01:47 - Bondos øje og yndlings vin11:07 - Vinker cuttlefish til hinanden?17:53 - UK udsætter 40 millioner fasaner25:11 - Den røde ara kan snydes til at opforstres andres unger33:43 - De hurtige nyheder37:15 - Ugens dyrequiz41:36 - Spørgsmål fra lytterne— Hosted on Acast. See acast.com/privacy for more information.
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
Dr Nicole Rous joins pureANIMAL again to discuss acute diarrhoea management in dogs and cats. Topics discussed include: Common cause of acute diarrhoea in dogs and cats. Why are dogs so susceptible to dietary changes? Biggest misconceptions when treating diarrhoea in pets. Supporting pet parents in making informed decisions to manage their pet's diarrhoea. What foods should we be feeding pets with gastrointestinal symptoms? The difference between cats and dogs. The weed, feed and reseed framework. The benefits of Saccharomyces boulardii. Dr Nicole explains postbiotics - what are they and how they work? Gut soothing herbs that can be added to the management of acute diarrhoea. The future of microbiome mapping. Dr Rous talks through the items pet parents should have in a home first-aid kit to manage diarrhoea. Register for Dr Nicole Rous' webinar 'Neutering Reimagined: Five Fresh Insights for Clinical Practice' here https://events.teams.microsoft.com/event/13818e56-a376-4458-a151-efcd6fb8b4d7@afa78dff-85bb-46f3-b036-b43bcf79c497 See omnystudio.com/listener for privacy information.
#140 - Unlocking the Power of Your Own GLP-1 Naturally! Gut Health, Weight Management, and Natural Boosters Have you ever wondered what GLP-1 agonists are and why they're making headlines? In this episode, we dive deep into the science of GLP-1, a hormone critical for controlling metabolism, appetite, and blood sugar levels. Discover how it's produced in your gut, its connection to your microbiome, and why medications like semaglutide and liraglutide are becoming household names in weight management and diabetes care. But here's the exciting part—you don't need a prescription to support your GLP-1 production! Learn how specific foods, probiotics, and lifestyle changes can naturally boost your body's ability to make this essential hormone, helping you achieve sustainable weight loss, improved energy, and vibrant health. Probiotics mentioned: Bifidobacterium adolescentis, Bifidobacterium longum, Lactobacillus acidophilus, Lactobacillus rhamnosus, Lactobacillus plantarum, and Saccharomyces boulardii (for during and post-antibiotic use) Join the conversation: What's your experience with GLP-1? Share your thoughts with us on social media or in the comments! Subscribe, Share & Review: If you enjoyed this episode, please hit that subscribe button, share with others, and leave us a review. Your support helps us reach more listeners - thanks! The primary purpose of The Pretty Well Podcast being to educate. This content is for informational and educational purposes only. It is not intended to provide medical advice nor to take the place of such advice or treatment from a personal physician. By listening to this content, you agree to consult your own physician or qualified health professional regarding specific health questions. Neither Lisa Smith, The Pretty Well Podcast, nor any guest takes responsibility for possible health consequences of any person or persons following the information in this educational content. All listeners of this content, especially those who are pregnant or taking prescription or over-the-counter medications, should consult their physicians before beginning any nutrition, supplement, or lifestyle program. The Pretty Well Podcast is for private non-commercial use and our guests do not necessarily reflect any agency, organization, or company that they work for. In addition, opinions of interview guests do not necessarily reflect the opinions of Lisa Smith and/or The Pretty Well Podcast. This content is not guaranteed to be correct, complete, or up to date.
How old are you? A better question might be: how old do you feel? While your birthday says one thing, your biological age—the health of your cells—might tell a very different story. And here's the best part: unlike your chronological age, your biological age can go down. But how? For years, fasting has been celebrated as a key to longevity. Yet the challenge of skipping meals is enough to make most of us shy away. What if you could trick your body into reaping the rewards of fasting—without starving yourself? This week, we're joined by Dr. Valter Longo, Director of the Longevity Institute at USC and one of TIME's 50 most influential people in healthcare. Valter's groundbreaking research on ageing and his FMD program have transformed how we think about health and longevity. Joining him is Tim Spector, ZOE's co-founder and one of the world's top 100 most-cited scientists.
At its height, Pompano Beach's Odd Breed in Pompano Beach was one of the best-regarded breweries in Florida, winning four GABF medals over a span of three years, and shipping mixed-culture beers to fans around the world. However, real-estate market forces ultimately worked against the niche brewery, and founder and brewer Matt Manthe closed up shop in the summer of 2024. That's no reason not to talk brewing, however, and Manthe learned plenty over his years shepherding his mixed cultures from homebrew to commercial scale, changing and adapting processes along the way. While he's now brewing classic lager and ale styles in the mountains of Colorado—at Dillon Dam, about 70 miles west of Denver—mixed-culture beers still hold a strong place in his heart. In this episode, he discusses: building a mixed culture through homebrewing shifting from mixed-culture to Saccharomyces fermentation to control acid production choosing primary strains, from London Ale III to 34/70, to optimize flavor, manage acidity, and more boosting hops with specific flavors and aromas for fermentation precursors challenges with fruit processing and refermentation the importance of not letting barrels sit unfilled blending very different base beers to achieve a finished product that's greater than the sum of its parts And more. This episode is brought to you by: G&D Chillers (https://gdchillers.com): G&D Chiller's Elite 290 series chiller uses propane as a natural refrigerant with extremely low global warming potential. This natural, highly efficient refrigerant with near zero GWP will help lower your facility's energy costs and impact on the environment. Visit gdchillers.com to learn more! Berkeley Yeast (https://berkeleyyeast.com). Superbloom strains make classic hops flavor; Fresh strains keep diacetyl low even with large hop additions; Tropics strains make a tropical bouquet reminiscent of the finest southern hemisphere hops. Mention this podcast for 20% off your first order. Old Orchard (https://www.oldorchard.com/brewer): Berry Blend, Blood Orange, Lemonade, and Tart Cherry are the latest additions to our lineup of flavored craft juice concentrate blends. To learn more and request your free samples, head over to oldorchard.com/brewer (https://www.oldorchard.com/brewer) Indie Hops (https://indiehops.com) breeds new hop varieties to help brewers captivate beer lovers. Brewers worldwide trust Indie's unique varieties — Strata, Lórien, Luminosa, Meridian and Audacia — to modernize, brighten and diversify their beer lineup. Visit indiehops.com/podcast to discover what's new in hop flavors. Ss Brewtech (https://www.ssbrewtech.com) Featuring a laser-welded cooling jacket for efficient and precise temperature control, an innovative silicone racking arm, and a carbonation stone that allows you to carbonate right in the fermenter, Unitank 2.0 is engineered to help you get the most out of your fermentations! Visit Ss Brewtech.com (https://www.ssbrewtech.com) to learn more! Isuzu Trucks (https://www.isuzucv.com) Whether you are looking for a self-distribution solution or one to deliver supplies, there is an Isuzu truck that will fit your needs. Go to isuzucv.com (https://www.isuzucv.com) to check out their impressive lineup or visit an Isuzu dealer today to find out why now, more than ever, Isuzu trucks are the trucks you trust for the work you do!
In this episode, we're joined by Prof. Jef Boeke, a pioneer in synthetic genomics. Jef shares his journey from uncovering retrotransposons in yeast to leading the ambitious Sc2.0 project, an international collaboration to design and build the world's first fully synthetic Saccharomyces cerevisiae genome. Along the way, we delve into the groundbreaking science, the collaborative spirit of synthetic biology, and what it takes to push the boundaries of genomics.For more information about EBRC, visit our website at ebrc.org. If you are interested in getting involved with the EBRC Student and Postdoc Association, fill out a membership application for graduate students and postdocs or for undergraduates and join today!Episode transcripts are the unedited output from Whisper and likely contain errors.
Today, we're thrilled to introduce you to a man with what might be one of the most intriguing jobs in the brewing industry – yeast hunter Juan Ignacio Eizaguirre. Born in Buenos Aires, Argentina, with roots in the Basque Country, Juan has traveled the world in search of wild yeast, uncovering the secrets of fermentation. From the forests of Patagonia to ancient beer caves in Germany, he has dedicated his career to exploring the biological foundations of beer and pushing the boundaries of brewing science. Currently based in Bavaria at the world-renowned Weihenstephan, Juan is part scientist, part adventurer, and a true pioneer in discovering how yeast shapes the beers we love. In this episode, Juan takes us on a journey through his work and passion – mapping yeast diversity, uncovering the mysteries of ancient strains like Saccharomyces eubayanus, and transforming his findings into innovations for brewers worldwide. He also shares his experiences in Argentina's thriving craft beer scene, his adventures in South America, and what it's really like to hunt for yeast in some of the most remote and historic locations on the planet. So grab your favorite beer and join us as we delve into the incredible stories, science, and spirit of the yeast hunter, Juan Ignacio Eizaguirre...
In today's episode, we delve into the fascinating world of your gut microbiome—often called your 'second brain'—with leading expert Dr. Jason Hawrelak - a researcher, educator, and naturopath with 25 years' clinical experience. We explore how modern diets and environmental toxins are decimating our gut health, with shocking revelations about how 'forever chemicals' and the impact on our hea;th. From explaining faecal transplants to understanding the critical role of probiotics during antibiotic treatment, this conversation uncovers cutting-edge research about the gut-brain connection and its impact on ageing, mental health, and overall wellbeing. Whether you're struggling with digestive issues or simply want to optimise your health through personalised nutrition, this episode provides practical strategies to protect and enhance your microbiome in our modern toxic world. Key Topics: The Gut-Brain Connection: Exploring the microbiome as a 'second brain' and its communication pathways with the central nervous system Modern Diet Challenges: Processed foods, emulsifiers, and preservatives' impact on gut health and the microbiome Faecal Microbiota Transplantation (FMT): Historical context and current applications in treating various health conditions Environmental Toxins: Examining 'forever chemicals', microplastics, and their effects on gut health and human organs Antibiotics and Probiotics: Guidelines for probiotic use during antibiotic treatment and the role of Saccharomyces boulardii Ageing and the Microbiome: How gut bacteria changes with age, implications for health, and the Japanese 'ikigai' approach to healthy ageing Personalised Nutrition: The future of microbiome testing and customised dietary interventions based on individual gut profiles Key Takeaways: Minimise ultra-processed foods and preservatives to protect your gut barrier, which houses 80% of your immune system. When prescribed antibiotics, take Saccharomyces boulardii a few hours after each dose to support your gut health. Reduce exposure to 'forever chemicals' by choosing plastic-free food storage and minimising packaged foods. Eat a varied diet whilst young to build a diverse microbiome that will serve you well into old age. Follow the Japanese 'ikigai' principle by growing your own vegetables and staying active to maintain gut health as you age. Manage your stress levels actively, as there's a direct two-way relationship between stress and gut health. Consider microbiome testing for personalised dietary recommendations if you're experiencing persistent digestive issues Connect with Dr. Jason Hawrelak:Dr Jason Hawrelak on LinkedInLearn more about Dr. Jason Hawrelak: Home - Probiotic AdvisorThe Hawrelak Gut & Microbiome ClinicConnect with Paul Taylor:Learn more about Paul TaylorPaul Taylor on LinkedInPaul Taylor on InstagramPaul Taylor on YouTubeSupport the Podcast:If you found this episode valuable, please consider subscribing, rating, and leaving a review on your preferred podcast platform. Your support helps us reach more people with important conversations like this one. Share this episode with someone who might benefit from hearing it—emotional eating is more common than we think, and this conversation could make a difference in someone's life.See omnystudio.com/listener for privacy information.
Send us a textIn this episode of The Autoimmune RESET podcast, VJ explores the complexities of long COVID, a condition that leaves many individuals struggling with lingering symptoms such as fatigue, brain fog, and respiratory issues. VJ dives deep into the root causes, including immune dysregulation, oxidative stress, and viral reactivation. You'll learn how an unbalanced internal terrain, chronic stress, and viral persistence can make some people more vulnerable to long COVID than others.VJ also discusses how the gut and lung barriers are affected, how bacteria can translocate, and the inflammatory impact of the spike protein. You'll hear about practical, evidence-based dietary recommendations, including pomegranate extract, NAC, lysine, Saccharomyces boulardii, and antiviral foods that can support recovery. Additionally, we explore the Trio test, which screens for viral reactivation in long COVID, and the importance of managing stress and improving sleep quality with actionable biohacks like magnesium supplementation and cold therapy.Join VJ as she breaks down the science behind long COVID and share strategies to help manage symptoms, reduce inflammation, and promote recovery through nutrition and lifestyle changes.Want to join my new program, The Inflammation Reset, designed to help you tackle inflammation at its source and reclaim your health? You can learn more here.If you are ready for change, download your free copy of The Autoimmunity Recovery Plan here so you can get started.Or, if you prefer working together 1-2-1 or would like to explore functional testing, you can find all my services here. Thanks for listening! You can join The Autoimmune Forum on Facebook or find me on Instagram @theautoimmunitynutritionist.
En la entrevista del programa La Miel en tu radio conversamos con la Bioq. Paloma Morán de CIAS IIPROSAM - UNMdP Mar del Plata 14/9. Quien nos comparte toda la información sobre su tesis doctoral de la “Utilización de levadura residual de la industria cervecera (Saccharomyces cerevisiae) en nutrición apícola y su efecto sobre la microbiota endosimbionte de Apis mellifera”.
This is one of the most effective diets for bloating, abdominal pain, and overall gut health! A study has found that the Low FODMAP diet improved SIBO in 2-4 weeks. What is the Low FODMAP diet and how do you use it to heal? All that and more in this episode - all backed by the latest research! Learn more, watch now! Grab your free Low Fodmap Diet handouts! Standard: https://drruscio.com/wp-content/uploads/2023/07/Standard-Low-FODMAP.pdf Paleo: https://drive.google.com/file/d/1rJDp8TYXq-bFrXP-LvKeLfo_0XUUtc4_/view Vegetarian: https://drive.google.com/file/d/1r_O3SicImc7RFdgqvLiueTUcr_HgYoyL/view Timestamps: 00:00 Intro 01:20 What are FODMAPS? 02:15 Bloating & pain improvement 07:27 Benefits for inflammation & leaky gut 09:00 Low FODMAP foods 13:37 How to use the diet 17:09 What if you're not improving?
Are you dealing with small intestinal bacterial overgrowth (SIBO)? Does it seem like your current antibiotics or other treatments aren't working? In this episode, I'll dive into four proven and effective treatments that will finally help you heal. Learn more, watch now!
Saccharomyces boulardii is a strain of probiotic yeast that was first isolated from the superfoods mangosteen and lychee fruit in 1923 by the French scientist Henri Boulard (hence the name). Today it is considered a "super probiotic" due to its unique properties and wide range of health benefits that set it apart from many other probiotic strains. Listen in this week as Dee discusses the key reasons why S. boulardii holds this distinction.Link to Saccharomyces boulardii supplement: https://amzn.to/4cVqkVuReferences:Kaźmierczak-Siedlecka, K., Ruszkowski, J., Fic, M., Folwarski, M., & Makarewicz, W. (2020). Saccharomyces boulardii CNCM I-745: A non-bacterial microorganism used as probiotic agent in supporting treatment of selected diseases. Current Microbiology, 77(9), 1987–1996. https://link.springer.com/article/10.1007/s00284-020-02053-9
Troisième épisode de l'été Season 3 Summer 3. On vous parlait de levures. Bonne écoute et bon été !Retrouvez-nous
Whether you need a quick fix for constipation or you've been dealing with it consistently, we've got the most effective solutions for you! In this episode, I'll break down the 4 causes of constipation, how to fix it when it happens, and how to prevent ongoing constipation moving forward. Watch now! Grab your FREE low FODMAP diet guide!: https://drruscio.com/getlowfodmapguide/ MSM supplement from Dr. Kathleen Jane: https://gijanel.com/the-formulas/gi-janel-one Get the Monash FODMAP Diet App: https://www.monashfodmap.com/ibs-central/i-have-ibs/get-the-app/
In this episode of the Epigenetics Podcast, we talked with Dr. Stephan Hamperl from the Helmholtz Zentrum Munich about his work on how conflicts between transcription, replication, and R-loop formation influence genome stability in human cells. During the early stages of his career Stephan studied conflicts between transcription and replication in human cells, particularly focusing on R-loop structures. In our discussion, he explains the formation of R-loops and their impact on genome stability, emphasizing the importance of the orientation of replication forks approaching R-loops in determining DNA damage outcomes. Stephan then delves into his work on the MATAC-Seq method, which analyzes chromatin domains at DNA replication origins to understand replication timing variability. The method involves methylating DNA linkers between nucleosomes and using nanopore sequencing for single-molecule readouts, revealing heterogeneity in chromatin structure at replication origins. Finally, Stephan discusses his automated image analysis pipeline for quantifying transcription and replication activity overlap in mammalian genomes, addressing the challenge of visualizing these processes simultaneously. The conversation concludes with insights into Stefan's future research directions, focusing on understanding transcription-replication conflicts' molecular basis and their potential implications in cancer cell transformation. References Hamperl, S., Brown, C. R., Garea, A. V., Perez-Fernandez, J., Bruckmann, A., Huber, K., Wittner, M., Babl, V., Stoeckl, U., Deutzmann, R., Boeger, H., Tschochner, H., Milkereit, P., & Griesenbeck, J. (2014). Compositional and structural analysis of selected chromosomal domains from Saccharomyces cerevisiae. Nucleic acids research, 42(1), e2. https://doi.org/10.1093/nar/gkt891 Hamperl, S., Bocek, M. J., Saldivar, J. C., Swigut, T., & Cimprich, K. A. (2017). Transcription-Replication Conflict Orientation Modulates R-Loop Levels and Activates Distinct DNA Damage Responses. Cell, 170(4), 774–786.e19. https://doi.org/10.1016/j.cell.2017.07.043 Chanou, A., Weiβ, M., Holler, K., Sajid, A., Straub, T., Krietsch, J., Sanchi, A., Ummethum, H., Lee, C. S. K., Kruse, E., Trauner, M., Werner, M., Lalonde, M., Lopes, M., Scialdone, A., & Hamperl, S. (2023). Single molecule MATAC-seq reveals key determinants of DNA replication origin efficiency. Nucleic acids research, 51(22), 12303–12324. https://doi.org/10.1093/nar/gkad1022 Contact Epigenetics Podcast on X Epigenetics Podcast on Instagram Epigenetics Podcast on Mastodon Epigenetics Podcast on Bluesky Epigenetics Podcast on Threads Active Motif on X Active Motif on LinkedIn Email: podcast@activemotif.com
Imagine that it's afternoon, and you are pulled over by a police officer because a tail light is out, which you didn't realize. He is pleasant when he comes to the door and you think you're going to be given a warning. Then he stops and frowns. He asks you to get out of the car and has you perform a field sobriety test. You submit to a breathalyzer and find yourself in the back of the police car being arrested for a DWI because of an elevated blood alcohol concentration. The problem is, you haven't had any alcohol to drink today. Or yesterday for that matter. Listen this week as Lynne describes a rare medical condition that wreaks legal havoc on the affected person's life. Advocacy at: www.autobrewery.org Special note: Dr. Helen Shui is truly a doctor, but is working under a pseudonym for privacy reasons. Dr. Lynne Kramer is using her real name. Music by Helen Shui and Caplixo. Cover art by Lynne Kramer. Sources: Auto-Brewery Syndrome: A schematic for Diagnosis and Appropriate Treatment by Fahad Malik, Prasanna Wickremesinghe, and Atif Saleem Auto-brewery syndrome: Everything you need to know by Jamie Eske A Case Study of Gut Fermentation Syndrome (Auto Brewery) with Saccharomyces cerevisiae as the Causative Organism by Barbara Cordell & Justin McCarthy Drunk Without Drinking: A Case of Auto-brewery Syndrome by Bobak J. Akhavan, Luis Ostrosky-Zeichner, and Eric J. Thomas Understanding Auto-Brewery Syndrome in 2023: A Clinical and Comprehensive Review of a Rare Medical Condition by Jananthan Paramsothy, Sai Dheeraj Gutlapalli, Vijay Durga Pradeep Ganipineni, Ikpechukwu J Okoris, Derek Ugwendum, GianPaolo Piccione, James Ducey, Gnama Kouyate, Arnold Onana, Louis Emmer, Vaithilingam Arulthasan, Philip Otterbeck, & Jay Nfonoyim Fatty Liver Disease Caused by High-Alcohol-Producing Klebsiella pneumoniae by Jing Yuan, et al. Alcoholic Liver Disease by Roshan Patel & Matthew Mueller. Fecal Transplant, no byline Rupture of the Stomach of an African Child by RG Ladkin & JNP Davies Man details symptoms of auto-brewery syndrome, where his body makes alcohol by Maghan HJolohan Drunk without drinking: local doctor and patients detail life with Auto-Brewery Syndrome by Kristin Thorne Auto-Brewery Syndrome: Apparently, You Can Make Beer In Your Gut by Michaeleen Doucleff The man who gets drunk on chips by Helen Thomson Woman claims her body brews alcohol, has DUI charge dismissed by Sandee LaMotte Please contact us with questions/concerns/comments at defunctdoctorspodcast@gmail.com. @defunctdoctorspodcast on Instagram, Facebook, X (Twitter), Threads, YouTube, and TikTok Follow Lynne on Instagram @lynnedoodles555
Technical Tips for When Things Go Wrong with Cider Making This episode features two cider professionals and a cider industry consultant, which is exactly who you need a direct line to when your cider has problems. Hear from Megan Faschoway who at the time of this recording was Senior Cider Maker at Sea Cider, Kira Bassingthwaighte Head Cider Maker at Western Cider in Montana and Nick Gunn of BenchGraft a cider consultation service based in Salem Oregon. This talk took place in Portland Oregon at CiderCon, the annual cider conference hosted by the American Cider Association. The title of the talk was “What to do when things go wrong”. The focus was not on preventive measures, but as the title says – curative steps that one can take to try to mitigate a problem with a particular cider In this Cider Chat on Cider Problems Dealing with rotten egg smell from your cider Hydrogen sulfide (H2S) is a negative off-aroma compound that can occur in cider and has a rotten egg smell. It's produced by the yeast Saccharomyces cerevisiae during cider fermentation. Filtering cider Using Reverse Osmosis (RO) Tasting Panels for feedback Dealing with a saturated cider maker's palate Saving samples from each batch to create a library for potential cider problems down the road Contact for Speakers on this Panel Kira Bassingthwaighte, Western Cider Hear Kira on Episode 295 Megan Faschoway Nick Gunn BenchGraft Hear Nick and Dave White of Whitewood Cider on Episode 004 Mentions in this Cider Chat French Cider Tour September 2024 Oliver's Cider and Perry Company – UK Cider in Herefordshire, Tom Oliver audio clip The Whose Who of #xpromotecider in this episode? Join the fun and download the info flyer on Cider Chat offerings at the Support Page! Post, share and social media and tag Cider Chat! Cider's XPromoters will be featured on an end of year episode! De Gerdenner Cider, Netherland Northwest Cider Association reposted Episode 410 with Olympic Bluffs Cider and Lavender Farm Ross on Wye Cider and Perry Company posted last week's Episode 410 Perry Panel Dragon' Head Cider Camra Cider and Perry American Cider Association – CiderCon
Today I am answering all of your supplement questions Q&A style. Join me as I dive into everything you need to know about the supplement industry. I answer questions concerning what supplements you should be taking and how to know how much to take. I also discuss getting nutrients from whole foods versus using protein powder. Based on research, we actually are not protein deficient. I talk about the science behind it and how to get the protein you need. I also go over probiotics and whole-food nutrition. Lactobacillus, Bifidobacterium, and Saccharomyces boulardii are the top three probiotic strains you should look for. Overall, this episode offers guidance on personal supplementation for health and longevity. Don't forget… You can order now by heading to https://darinolien.com/fatal-conveniences-book or order now on Amazon. Thank you to our sponsors: Vivo Barefoot: Get 15% off your first Vivobarefoot order with DARINV15 at www.vivobarefoot.com Find more from Darin: Website: https://darinolien.com/ Instagram: https://www.instagram.com/Darinolien/ Book: https://darinolien.com/fatal-conveniences-book/ Down to Earth: https://darinolien.com/down-to-earth/ Use code OLIEN20 for a Viome discount Candiani Denim: https://www.candianidenim.com/
Eine spannende Podcast-Folge über Darmgesundheit Wir haben ein weiteres neues Produkt auf den Markt gebracht. Ein Probiotikum mit dem Namen Relief. Es besteht aus dem sporen-bildenden Bacillus subtilis und der Hefe Saccaromyces und wird vor allem zur Unterstützung bei Symptomen rund um SIBO und Reizdarm eingesetzt. Das Produkt verzichtet auf alle unnötigen Zusätze, kommt in Kapselform und ist für Vegetarier und Veganer geeignet. In der heutigen Folge stelle ich dir das Produkt vor, erzähle etwas über die Inhaltsstoffe. Du erfährst auch, was SIBO und Reizdarm gemeinsam haben, denn das sind die beiden Gebiete, auf denen Relief besonders gut zum Einsatz kommt. Unser neues Produkt Relief enthält 2 Mikroorganismen, und zwar Bacillus subtilis und Saccharomyces boulardii. Highlights dieser Episode
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.
Professor Dane Wittrup attended the University of New Mexico as an undergraduate, graduating Summa Cum Laude with a Bachelors in Chemical Engineering in June, 1984. Wittrup went on to attend the California Institute of Technology in Pasadena, where he worked with Prof. James Bailey on flow cytometry and segregated modeling of recombinant populations of Saccharomyces cerevisiae. After obtaining his Ph.D. in Chemical Engineering with a minor in Biology in 1988, he spent a brief time working at Amgen before becoming an Assistant Professor of Chemical Engineering at the University of Illinois at Urbana-Champaign in 1989. He moved to the Massachusetts Institute of Technology in September of 1999, where he is now the C.P. Dubbs Professor of Chemical Engineering and Biological Engineering, in addition to working with the Koch Institute as the Associate Director for Engineering.w/ Special Guest Host: Jacob Becraft - Co-Founder & CEO @ Strand TherapeuticsJake Becraft is a synthetic biologist and entrepreneur. He is the co-founder and CEO of Strand Therapeutics, and serves on its Board of Directors. Together with colleagues at MIT's renowned Synthetic Biology Center, he led the development of the world's first synthetic biology programming language for mRNA. Jake has been featured in Fierce Biotech, Bloomberg, the Boston Business Journal, and BioCentury, among others, for his vision and mission at Strand of applying this unique platform for real world disease applications. He has also been the recipient of prestigious national and international awards for his scientific and entrepreneurial achievements, including the Barry Goldwater Scholarship and Excellence in Education Award, the Andrew Viterbi Fellowship of MIT, Amgen Fellowship, and the Bristol-Myers Squibb 2018 Golden Ticket for recognition of Strand as an innovative startup. Beyond his work at Strand, Jake's broader interests span synthetic biology, biologically engineered organism-machine interfaces, and the intersection of tech and biotech methodologies. He is an advocate among the life science entrepreneurial ecosystem for supporting young founders in biotech entrepreneurship. Currently, he serves on the advisory board of Starlight Ventures, an early stage venture firm, and also serves on the Executive Board of Public Health United, a non-profit focused on helping scientists better communicate their research for maximum impact. Previously, he served as a Science and Technology advisor to legislators in the Massachusetts State Legislature. Jake received his Ph.D. in Biological Engineering and Synthetic Biology from MIT and his B.S. in Chemical and Biomolecular Engineering from the University of Illinois at Urbana-Champaign, graduating Magna cum Laude with distinction. He is an author or inventor on numerous high profile publications, patents and white papers, including in top tier journals such as Nature Chemical Biology and PNAS.Alix Ventures, by way of BIOS Community, is providing this content for general information purposes only. Reference to any specific product or entity does not constitute an endorsement nor recommendation by Alix Ventures, BIOS Community, or its affiliates. The views & opinions expressed by guests are their own & their appearance on the program does not imply an endorsement of them nor any entity they represent. Views & opinions expressed by Alix Ventures employees are those of the employees & do not necessarily reflect the view of Alix Ventures, BIOS Community, affiliates, nor its content sponsors.Thank you for listening!BIOS (@BIOS_Community) unites a community of Life Science innovators dedicated to driving patient impact. Alix Ventures (@AlixVentures) is a San Francisco based venture capital firm supporting early stage Life Science startups engineering biology to create radical advances in human health.Music: Danger Storm by Kevin MacLeod (link & license)
There's a common misconception that you shouldn't take probiotics for SIBO. Where this comes from is the thought that adding bacteria to a bacterial overgrowth must be a bad idea. But this overlooks how probiotics actually work AND the plethora of data we have on probiotics for SIBO. So let's dive in to see what all the data actually means. Read/Watch Next The Ultimate 3-Step SIBO Treatment Guide: https://drruscio.com/sibo-treatments/ Your Guide to Choosing the Right SIBO Diet: https://drruscio.com/sibo-diet/ SIBO, Probiotics & Your Gut: A Long-Term Strategy: https://drruscio.com/sibo-probiotics/ Featured Studies Prophylactic Saccharomyces boulardii versus nystatin for the prevention of fungal colonization and invasive fungal infection in premature infants: https://pubmed.ncbi.nlm.nih.gov/23703468/ Saccharomyces boulardii and infection due to Giardia lamblia: https://pubmed.ncbi.nlm.nih.gov/16798698/ Probiotic Saccharomyces boulardii in the Treatment of Small Intestinal Bacterial Overgrowth in Decompensated Cirrhosis: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9194055/ Impact of Saccharomyces boulardii CNCM I-745 on Bacterial Overgrowth and Composition of Intestinal Microbiota in Diarrhea-Predominant Irritable Bowel Syndrome Patients: Results of a Randomized Pilot Study: https://pubmed.ncbi.nlm.nih.gov/36630947/ Effect of a Preparation of Four Probiotics on Symptoms of Patients with Irritable Bowel Syndrome: Association with Intestinal Bacterial Overgrowth: https://pubmed.ncbi.nlm.nih.gov/29508268/ Short-term probiotic therapy alleviates small intestinal bacterial overgrowth, but does not improve intestinal permeability in chronic liver disease: https://pubmed.ncbi.nlm.nih.gov/25244414/ [Comparative clinical efficacy of a probiotic vs. an antibiotic in the treatment of patients with intestinal bacterial overgrowth and chronic abdominal functional distension: a pilot study]: https://pubmed.ncbi.nlm.nih.gov/21381407/ Bacillus clausii as a treatment of small intestinal bacterial overgrowth: https://pubmed.ncbi.nlm.nih.gov/19352343/ Probiotics for Preventing and Treating Small Intestinal Bacterial Overgrowth: A Meta-Analysis and Systematic Review of Current Evidence: https://pubmed.ncbi.nlm.nih.gov/28267052/ Timestamps 00:00 Intro 00:46 How probiotics actually work in the body 02:33 Probiotic type 1: S. boulardii 04:08 Probiotic type 2: Lacto-Bifido 07:13 Probiotic Type 3: Soil-based 09:12 The protocol Get the Latest Updates Facebook - https://www.facebook.com/DrRusciodc Instagram - https://www.instagram.com/drrusciodc/ Pinterest - https://www.pinterest.com/drmichaelrusciodc DISCLAIMER: The information on this site is not intended or implied to be a substitute for professional medical advice, diagnosis or treatment. Always seek the advice of your physician or other qualified healthcare provider before starting any new treatment or discontinuing an existing treatment. Music featured in this video: "Modern Technology" by Andrew G, https://audiojungle.net/user/andrew_g *Full transcript available on YouTube by clicking the “Show transcript” button on the bottom right of the video.
If you use the right therapies at the right time, there's an 85% resolution rate for SIBO. I'll share which SIBO treatments are effective and, most importantly, how and when to do them to get the best results. Watch/Read Next… What is SIBO? https://www.youtube.com/watch?v=3OjefHfOx2I Low FODMAP guides: https://drruscio.com/getlowfodmapguide/ Monash low FODMAP app: https://www.monashfodmap.com/ibs-central/i-have-ibs/get-the-app/ Biota Clear 1A: https://store.drruscio.com/products/biota-clear-1a Elemental Heal: https://bit.ly/48Y2vuk My articles: https://drruscio.com/blog/ My book: https://drruscio.com/getgutbook/ Courses, free guides, and more: https://drruscio.com/resources?utm_source=youtube&utm_medium=link&utm_campaign=drruscio.com_resources Featured Studies The Structure and Function of the Human Small Intestinal Microbiota: Current Understanding and Future Directions: https://pubmed.ncbi.nlm.nih.gov/31344510/ Epidemiology of small intestinal bacterial overgrowth: https://pubmed.ncbi.nlm.nih.gov/37389240/ Prevalence and predictors of small intestinal bacterial overgrowth in irritable bowel syndrome: a systematic review and meta-analysis: https://pubmed.ncbi.nlm.nih.gov/29761234/ Brain fogginess, gas and bloating: a link between SIBO, probiotics and metabolic acidosis: https://pubmed.ncbi.nlm.nih.gov/29915215/ Low-FODMAP Diet for the Management of Irritable Bowel Syndrome in Remission of IBD: https://pubmed.ncbi.nlm.nih.gov/36364824/ Efficacy of a low FODMAP diet in irritable bowel syndrome: systematic review and network meta-analysis: https://pubmed.ncbi.nlm.nih.gov/34376515/ Impact of Saccharomyces boulardii CNCM I-745 on Bacterial Overgrowth and Composition of Intestinal Microbiota in Diarrhea-Predominant Irritable Bowel Syndrome Patients: Results of a Randomized Pilot Study: https://pubmed.ncbi.nlm.nih.gov/36630947/ Effect of a Preparation of Four Probiotics on Symptoms of Patients with Irritable Bowel Syndrome: Association with Intestinal Bacterial Overgrowth: https://pubmed.ncbi.nlm.nih.gov/29508268/ Probiotics for Preventing and Treating Small Intestinal Bacterial Overgrowth: A Meta-Analysis and Systematic Review of Current Evidence: https://pubmed.ncbi.nlm.nih.gov/28267052/ Meta-analysis: antibiotic therapy for small intestinal bacterial overgrowth: https://pubmed.ncbi.nlm.nih.gov/24004101/ Herbal therapy is equivalent to rifaximin for the treatment of small intestinal bacterial overgrowth: https://pubmed.ncbi.nlm.nih.gov/24891990/ A 14-day elemental diet is highly effective in normalizing the lactulose breath test: https://pubmed.ncbi.nlm.nih.gov/14992438/ Risk of small intestinal bacterial overgrowth in patients receiving proton pump inhibitors versus proton pump inhibitors plus prokinetics: https://pubmed.ncbi.nlm.nih.gov/30483563/ Efficacies of prokinetics and rifaximin on the positivity of a glucose breath test in patients with functional dyspepsia: a randomized trial: https://pubmed.ncbi.nlm.nih.gov/35748472/ Timestamps 00:00 Intro 01:13 What is SIBO? 03:01 Labs and symptoms don't always match 03:41 The diet to start with 07:55 Probiotics 11:56 Antibiotics 12:28 Herbal therapies 14:06 The elemental diet 17:26 Prokenetics Get the Latest Updates Facebook - https://www.facebook.com/DrRusciodc Instagram - https://www.instagram.com/drrusciodc/ Pinterest - https://www.pinterest.com/drmichaelrusciodc DISCLAIMER: The information on this site is not intended or implied to be a substitute for professional medical advice, diagnosis or treatment. Always seek the advice of your physician or other qualified healthcare provider before starting any new treatment or discontinuing an existing treatment. Music featured in this video: "Modern Technology" by Andrew G, https://audiojungle.net/user/andrew_g *Full transcript available on YouTube by clicking the “Show transcript” button on the bottom right of the video.
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 Magnesium to get 10% off Magnesium Chelate 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/
BUFFALO, NY- October 25, 2023 – A new research paper was published in Aging (listed by MEDLINE/PubMed as "Aging (Albany NY)" and "Aging-US" by Web of Science) Volume 15, Issue 19, entitled, “Live while the DNA lasts. The role of autophagy in DNA loss and survival of diploid yeast cells during chronological aging.” Aging is inevitable and affects all cell types. Thus, yeast cells are often used as a model in aging studies. There are two approaches to studying aging in yeast: replicative aging, which describes the proliferative potential of cells, and chronological aging, which is used for studying post-mitotic cells. In this new study, while analyzing the chronological lifespan (CLS) of diploid Saccharomyces cerevisiae cells, researchers Tuguldur Enkhbaatar, Marek Skoneczny, Karolina Stępień, Mateusz Mołoń, and Adrianna Skoneczna from the Polish Academy of Sciences and Rzeszów University discovered a remarkable phenomenon: ploidy reduction during aging progression. “To uncover the mechanism behind this unusual process we used yeast strains undergoing a CLS assay, looking for various aging parameters.” Cell mortality, regrowth ability, autophagy induction and cellular DNA content measurements indicated that during the CLS assay, dying cells lost their DNA, and only diploids survived. The researchers demonstrated that autophagy was responsible for the gradual loss of DNA. The nucleophagy marker activation at the start of the CLS experiment correlated with the significant drop in cell viability. The activation of piecemeal microautophagy of nucleus (PMN) markers appeared to accompany the chronological aging process until the end. “Our findings emphasize the significance of maintaining at least one intact copy of the genome for the survival of post-mitotic diploid cells.” During chronological aging, cellular components, including DNA, are exposed to increasing stress, leading to DNA damage and fragmentation in aging cells. The researchers propose that PMN-dependent clearance of damaged DNA from the nucleus helps prevent genome rearrangements. However, as long as one copy of the genome can be rebuilt, cells can still survive. “The observations we made in aging research using yeast as the eukaryotic cell model may help to understand the mechanisms that prevent aneuploidy during aging or cancerogenesis in cells where chromothripsis has occurred.” DOI - https://doi.org/10.18632/aging.205102 Corresponding author - Adrianna Skoneczna - ada@ibb.waw.pl Sign up for free Altmetric alerts about this article - https://aging.altmetric.com/details/email_updates?id=10.18632%2Faging.205102 Subscribe for free publication alerts from Aging - https://www.aging-us.com/subscribe-to-toc-alerts Keywords - aging, genome instability, lifespan, autophagy, double-strand breaks About Aging-US Launched in 2009, Aging-US publishes papers of general interest and biological significance in all fields of aging research and age-related diseases, including cancer—and now, with a special focus on COVID-19 vulnerability as an age-dependent syndrome. Topics in Aging-US go beyond traditional gerontology, including, but not limited to, cellular and molecular biology, human age-related diseases, pathology in model organisms, signal transduction pathways (e.g., p53, sirtuins, and PI-3K/AKT/mTOR, among others), and approaches to modulating these signaling pathways. Please visit our website at https://www.Aging-US.com and connect with us: SoundCloud - https://soundcloud.com/Aging-Us Facebook - https://www.facebook.com/AgingUS/ X - https://twitter.com/AgingJrnl Instagram - https://www.instagram.com/agingjrnl/ YouTube - https://www.youtube.com/@AgingJournal LinkedIn - https://www.linkedin.com/company/aging/ Pinterest - https://www.pinterest.com/AgingUS/ Media Contact 18009220957 MEDIA@IMPACTJOURNALS.COM
This Sunday, September 17, is International Microorganism Day and we're celebrating by talking about brewer's yeast, Saccharomyces cerevisiae. Humans have been putting this yeast to work since ancient times to make wine, beer and bread but what exactly is it?
If Averie Swanson had her way, saison would outsell IPA among craft beer aficionados. The longtime saison brewer hopes to move beyond stereotypes and romanticized history and show (through beautifully designed and constructed beers) that saison provides a broad palette for brewers to explore flavor. With her Keeping Together (https://www.keepingtogether.com) brand, now based in Santa Fe, New Mexico, she hopes to write a new chapter for saison brewed in the United States. In this episode, she tackles both the theoretical and the practical, discussing: building characterful grain bases for saison with everything from smoked malt to oats designing within constraints downplaying Brettanomyces in mixed culture fermentation isolating Saccharomyces and rebuilding a culture around it testing how new ingredients work in saison using acidity as an element of structure And more. This episode is brought to you by: G&D Chillers (https://gdchillers.com): For years G&D Chillers has chilled the beers you love, partnering with 3,000+ breweries across the country along the way, and they're proud of the cool partnerships they've built over the past 30 years. Reach out for a quote today at gdchillers.com (http://www.Gdchillers.com) or call to discuss your next project. BSG Craft Brewing (https://Bsgcraftbrewing.com/): Want a natural and economical clarification aid that doesn't impact beer flavor? Then you need Kerry Biofine™ Eco—a plant-based fining agent. Available exclusively from BSG, visit BSGCraftbrewing.com to learn more. Old Orchard (https://www.oldorchard.com/brewer): Old Orchard's new brewing customers often mention discovering Old Orchard through the word-of-mouth recommendation of another brewer. To join the core of Old Orchard's brewing community, learn more at oldorchard.com/brewer (https://www.oldorchard.com/brewer) Accubrew (https://accubrew.io) The AccuBrew system is designed to give you unprecedented insight into the fermentation process. Monitor gravity, fermentation activity, clarity, and temperature, schedule reminders, and receive alerts anywhere, anytime. To learn more about AccuBrew head over to AccuBrew.io ProBrew (https://www.probrew.com) The ProFill series of rotary can fillers from ProBrew are accelerating plant production everywhere. For more information, visit www.probrew.com or email contactus@probrew.com. RMS Roller-Grinder (https://rmsroller-grinder.com): Our industry leading mills deliver optimal grind consistency, unlocking the full potential of your grain. Say goodbye to uneven grinds and hello to exceptional flavor extraction. Visit rmsroller-grinder.com to discover how RMS can transform your brewing experience. Omega Yeast (https://omegayeast.com): Thiolized yeast are a new tool for brewers to bring intense guava and passionfruit aromas out of your malt and hops. And wait, there's more! Omega Yeast makes yeast-to-order with a consistent one week lead time ensuring peak freshness and reliability. Five Star Chemicals (https://fivestarchemicals.com): Keep your brewery running smoothly with Five Star Chemicals. Our cleaning solutions are specifically formulated to meet the unique needs of breweries, ensuring that your equipment stays clean and free of harmful bacteria and contaminants. ABS Commercial (https://abs-commercial.com): ABS Commercial is proud to offer brewhouses, tanks, keg washers, and small parts to brewers across the country as well as equipment for distilling, cider-making, wine-making, and more! Contact us today at sales@abs-commercial.com to discuss your customized brewery needs. ABS Commercial. We are brewers.
In this episode, we have our outstanding guest, Christa Biegler. She is a Dietitian nutritionist, an expert in handling inflammation, stress reduction, and gut health. She is also the founder of Less Stressed Life, helping people get rid of inflammation, food sensitivities, and fatigue. Christa suffered from her eczema. Even though she tried to find experts to help her, no one could help her. And so Christa took it upon herself to research her condition and help herself improve. She eventually uses her acquired knowledge and cures herself from eczema. Christa is now busy assisting other people to reduce food-related stress and inflammation. Christa is also the author of the book The Eczema Relief Diet & Cookbook: Short-Term Meal Plans to Identify Triggers and Soothe Flare-Ups. Upon reading this book, you will unlock easy-to-follow and delicious meal plans that make understanding eczema more manageable. In this episode, Christa Biegler discusses the different types of eczema and how they differ from each other. She also talks about how we can digest properly. Plus, she shares how we can improve our gut microbiome and detoxifying tips for our kidneys and liver. Lastly, she tackles some kidney issues and the ways to protect them. Listen in as we chat about eczema, toxins, gut health, kidney and liver, detox, and microbiome. Stay tuned! Download your FREE Vegetable Oil Allergy Card here: https://onlineoffer.lpages.co/vegetable-oil-allergy-card-download/ / / E P I S O D E S P ON S O R S Wild Pastures: $20 OFF per Box for Life + Free Shipping for Life + $15 OFF your 1st Box! https://wildpastures.com/promos/save-20-for-life-lf?oid=6&affid=132&source_id=podcast&sub1=ad BonCharge: Blue light Blocking Glasses, Red Light Therapy, Sauna Blankets & More. Visit https://boncharge.com/pages/ketokamp and use the coupon code KETOKAMP for 15% off your order. Text me the words "Podcast" +1 (786) 364-5002 to be added to my contacts list. [04:07] Different Types of Eczema and How They Differ from Each Other - Eczema or atopic dermatitis is just rashy skin and often has a component of overgrowth of staph aureus on the skin. - There are three types of priorities of eczema and how they appear. - Gut-mediated eczema is usually going to look bright red. If it's circular, it is probably always gut mediated. And it's going to look worse in the summer. - Antihistamines and histamines aren't enemies but are almost always a problem in most eczema cases. - Histamine should be broken down better when you have good gut bacteria. [10:06] Are You Digesting Properly? Things You Should Know About Digesting - No one is digesting because we suppress all our digestive enzymes, stomach acid, and pancreatic enzyme functions under stress. - Undigested stuff creates chaos in the immune system. And then it informs the immune system that there's a problem, which can lead you to have food sensitivities. - If you do not have a banana bowel movement every morning, you're probably not digesting beautifully. [28:11] Improving Gut Microbiome: Tools That Can Help To Strengthen Your Gut - Prebiotics are supposed to feed good bacteria. But most clinicians at practice would tell you they are good and bad, depending on the prebiotics. - Saccharomyces boulardii can pass the stomach acid spores and typically can have some bacteria-shifting properties. Still, they're probably not enough when you have H. Pylori or other certain bacteria that need a certain potential treatment. - Short-chain fatty acids are up-regulating ketosis. - If you're trying to support your gut health, improve your digestion first. - Doing diaphragmatic breathing pumps your lymphatics, which improves your digestion. - When doing deep breathing, you increase ATP turnover by 15 times. So, you're healing your adrenals with breathwork. [39:24] Liver and Kidney: Detoxifying Tips to Help Your Organs Clean Your Body - Try always to start externally. - Be careful what you put on large areas of your skin, such as pure, high-quality oil. - The sauna massively helps with cellular turnover and increases like passive exercise. - Liver detoxification involves pooping, being hydrated, and sweating. - Digesting your food is massively important to get those nutrients, and amino acids come from proteins. [4736] The Main Causes of Kidney Issues and Ways To Protect It - Keep hydrated. - Kidneys usually function, and you're hydrating well and supporting them that way. - High blood pressure, high glucose levels, and certain medications are some of the causes of kidney issues. - Cordyceps mushrooms are beneficial to the kidneys. AND MUCH MORE! Resources from this episode: ● Website: https://www.christabiegler.com/ ● Follow Christa Biegler: ● Facebook: https://www.facebook.com/christabieglerrd/ ● Twitter: https://twitter.com/christabiegler ● Linkedin: https://www.linkedin.com/in/christabiegler/ ● Instagram: https://www.instagram.com/anti.inflammatory.nutritionist/ ● Christa on Amazon: https://www.amazon.com/Eczema-Relief-Diet-Cookbook-Short-Term/dp/1646115155/benazadi-20 ● Join the Keto Kamp Academy: https://ketokampacademy.com/7-day-trial-a ● Watch Keto Kamp on YouTube: https://www.youtube.com/channel/UCUh_MOM621MvpW_HLtfkLyQ Download your FREE Vegetable Oil Allergy Card here: https://onlineoffer.lpages.co/vegetable-oil-allergy-card-download/ / / E P I S O D E S P ON S O R S Wild Pastures: $20 OFF per Box for Life + Free Shipping for Life + $15 OFF your 1st Box! https://wildpastures.com/promos/save-20-for-life-lf?oid=6&affid=132&source_id=podcast&sub1=ad BonCharge: Blue light Blocking Glasses, Red Light Therapy, Sauna Blankets & More. Visit https://boncharge.com/pages/ketokamp and use the coupon code KETOKAMP for 15% off your order. Text me the words "Podcast" +1 (786) 364-5002 to be added to my contacts list. // F O L L O W ▸ instagram | @thebenazadi | http://bit.ly/2B1NXKW ▸ facebook | /thebenazadi | http://bit.ly/2BVvvW6 ▸ twitter | @thebenazadi http://bit.ly/2USE0so ▸ tiktok | @thebenazadi https://www.tiktok.com/@thebenazadi Disclaimer: This podcast is for information purposes only. Statements and views expressed on this podcast are not medical advice. This podcast including Ben Azadi disclaim responsibility from any possible adverse effects from the use of information contained herein. Opinions of guests are their own, and this podcast does not accept responsibility of statements made by guests. This podcast does not make any representations or warranties about guests qualifications or credibility. Individuals on this podcast may have a direct or non-direct interest in products or services referred to herein. If you think you have a medical problem, consult a licensed physician.
James and Shannon do a deep dive into Omega Yeast's discovery of the HZY1 gene in yeast. Sources for today's show: 2023. Omega Yeast. Omega Yeast Discovers a Yeast Gene that Makes Beer Hazy. https://omegayeast.com/news/omega-yeast-discovers-a-yeast-gene-that-makes-beer-hazy 2023.Keith Lacy, Rita Mormando, Jeremy R. Smith, Patrick A. Gibney, Lance M. Shaner, Laura T. Burns. Identification of the yeast mannoprotein gene HZY1 as a key genetic determinant for yeast-derived haze in beer https://www.biorxiv.org/content/10.1101/2023.07.10.548400v1 (2023). Shana Solarte. Uncovering a Gene for Haze https://www.biorxiv.org/content/10.1101/2023.07.10.548400v1 (2022) Oregon State University. Genetically modified yeast yields intense hop aromas in beer, Oregon State research finds. https://today.oregonstate.edu/news/genetically-modified-yeast-yields-intense-hop-aromas-beer-oregon-state-research-finds-0 (2016) Ewen Callaway. Nature. Ale genomics: how humans tamed beer yeast. https://www.nature.com/articles/nature.2016.20552 Gallone, B. et al. (2016). Domestication and Divergence of Saccharomyces cerevisiae Beer Yeasts https://www.cell.com/fulltext/S0092-8674(16)31071-6
Saccharomyces boulardii is a probiotic category with many proven gut health benefits. Until recently, it was thought that those with SIBO (small intestinal bacterial overgrowth) should not only avoid saccharomyces boulardii, but probiotics altogether. Today I'm going to share some exciting updates that show something quite counter to this thought. Join me to hear more about SIBO and how you can help improve it with a simple, research-backed protocol. Featured Studies https://www.ncbi.nlm.nih.gov/books/NBK546634/ https://pubmed.ncbi.nlm.nih.gov/36294338/ https://pubmed.ncbi.nlm.nih.gov/20458757/ https://pubmed.ncbi.nlm.nih.gov/35628700/ https://pubmed.ncbi.nlm.nih.gov/33746935/ https://pubmed.ncbi.nlm.nih.gov/36630947/ https://pubmed.ncbi.nlm.nih.gov/31126033/ Featured Products Probiotics used in study: https://www.amazon.com/dp/B074PY8734?tag=florastor-us-st-20&linkCode=osi&th=1&psc=1 My S. Boulardii probiotics: https://store.drruscio.com/products/sacchromyces-boulardii-probiotic Continue Learning Courses, free guides, and more: https://drruscio.com/resources?utm_source=youtube&utm_medium=link&utm_campaign=drruscio.com_resources Timestamps 00:00 Intro 00:53 Defining SIBO 02:38 S. boulardii origin & benefits 04:40 Impact of S. boulardii on SIBO 06:55 An S. boulardii protocol Get the Latest Updates Facebook - https://www.facebook.com/DrRusciodc Instagram - https://www.instagram.com/drrusciodc Pinterest - https://www.pinterest.ca/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.
Episode Summary This week on Live Like the World is Dying, Sean teaches Margaret about brewing alcohol. They talk about fermentation in general and then walk though how to make beer and cider. Guest Info Sean (he/him) can be found at https://seanvansickel.com/ Host Info Margaret can be found on twitter @magpiekilljoy or instagram at @margaretkilljoy. Publisher Info This show is published by Strangers in A Tangled Wilderness. We can be found at www.tangledwilderness.org, or on Twitter @TangledWild and Instagram @Tangled_Wilderness. You can support the show on Patreon at www.patreon.com/strangersinatangledwilderness. Transcript Live Like the World is Dying: Sean on Brewing Margaret: Hello, and welcome to Live Like the World is Dying, your podcast for what feels like the end times. This week we're talking about fermentation. We're talking about little things that eat things and then poop out alcohol. I actually don't really know because I'm the one who's going to be asking these questions and I record these introductions before I actually do the interview. So, I'm going to be learning more about fermentation and we're gonna be talking about alcohol, but we're also gonna be talking about all kinds of other stuff too. And I think you'll get a lot out of it. And first, we're a proud member of the Channel Zero Network of anarchists podcasts and here's a jingle from another show on the network. La la la, la la la la [Margaret making musical melody sounds] Margaret: Okay, we're back. And so if you could introduce yourself with your name, your pronouns, and then I guess like a little bit about how you got into fermentation? Sean: So my name is Sean. Pronouns are he/him. Well, I actually started with, with cider and mead because I had a harder time finding commercially available cider and mead that wasn't just kind of like a novelty product or obscenely expensive, you know, imported from like Basque country or whatever. So that's, that was kind of where I got my, my kickoff on fermentation. I worked in commercial fermentation doing sour beer production as well as like conventional clean, you know, canned beer, and then actually worked in sales and distribution with beer for a while. Margaret:Okay, so this is really exciting because I've always kind of wanted to get into this. Well, I've kind of wanted to get into everything, which is the whole reason I started this podcast, so I could ask people about how to do things. But fermentation...so you can format things and it makes them different? What is fermentation? Sean: So fermentation basically is either yeast or bacteria breaking down almost always some form of sugar or carbohydrate. The main thing that is being produced by that is co2. But a nice little side effect that is often produced is alcohol, right, or lactic acid is often produced especially in the presence of bacteria, specifically in the presence of lactic acid producing bacteria. We call them you know, LAB is the abbreviation that's used. So, fermentation is happening generally-when people are referring to it--they're referring to yeast fermentation. So the most common yeast, Saccharomyces cerevisiae, right, beer yeast. It's the same. It's called beer yeast. But that's the same yeast that's used to ferment wine. It's used to ferment like a sour mash, if you're, you know, making whiskey in a legal distillation situation as opposed to you know, the other distillation situation. It is illegal to distill alcohol for home use in the US. So, yeah, you have to be very careful you don't do that. On Accident. Margaret:Yeah, we won't cover that for a while. Sean: Yeah, right. Margaret: Okay, wait, is this the same yeast as like sourdough and all of that? Sean: It's very, very close. So sourdough is--especially if you make like a if you'd like a sourdough starter capture right from the air... I have not done this. It's something I've wanted to do. I've captured wild yeast for brewing from the air but never for baking. But they are a similar blend of airborne yeast, so you'll have wild yeast. You'll have wild Saccharomyces cerevisiae as well as wild other yeasts, Brettanomyces. Yeast strains are very common in air. And then you'll also have lactic acid bacteria in the air. So these are those rod shaped bacteria that are active in the absence of oxygen. They're anaerobic bacteria. So, they will continue to acidify things, even when there is no oxygen present to like kind of fuel or catalyze that reaction in a way that regular beer yeast, or even bread yeast, baking yeast, right, won't necessarily be able to do. Margaret: I'm really not used to the idea of thinking about bacteria as a positive thing. Sean: Right. No. So they are extremely a positive thing, Lactic acid bacteria, because they drop the pH as well. And lower pH means you don't have to worry about like botulism, for example. You know, so that's definitely a benefit. Most spoilage...So one number I'm going to be saying probably a few times is 4.2. 4.2 is like the pH level, below which you have a greater degree of protection because of the acidity, right. Margaret: Okay. Cause botulism doesn't like hanging out in there? Sean: Botulism is...I'm not 100% sure if it's the pH, the alcohol, or both. But botulism does not like low pH, nor does it like high ABV. So these are, these are both good ways of protecting yourself from that. Margaret: So it's that kind of...so fermentation probably comes originally, basically...Well, probably by accident. But originally probably comes from people just basically desperately trying to figure out how to make sure food doesn't go bad. And this is and fermentation is like, one of the many ways that humans have developed to keep food from going bad? Is that a? Sean: My theory is that's why fermentation stuck around. I think it showed up eventually because human... ancient, you know, human beings, proto humans even, you know, proto hominids realized they could get fucked up with it. Margaret:Yeah. That's fair. Sean: I think that's the key point. Like human nature hasn't changed that much. That will always be the driving influence on novelty, I think. Margaret: So, what are some of the things--I'm going to ask you about some of the specifics about how to do this a little bit--but what are some of the things that you can ferment? I know, you can make sauerkraut and you can make pickles? Nope, that's not fermentation. Sean: No, lacto fermented pickles, absolutely. That's frementation. Margaret: Oh, yeah. No, I totally knew that. That's definitely why I said it. Sean: Not like quick pickling with vinegar in the fridge. That's not an active fermentation process. And I do that too, like quick pickled red onions are like...those go well on everything. But no, like actual, like long term pickling. Hot sauces are a big one. You know, I did a batch of...I grew a bunch of jalapeno peppers. And then I went to like a restaurant supply type grocery store and they had like three or four pound bags of jalapenos for like, you know, they were starting to go off, right, I got them for like, under $1. So I fermented about 40 pounds of jalapenos in a five gallon bucket. And you just make a make of salt brine. Right. Like you can you can look up the levels. I think I did a 3.5% or 4%. saline brine in there. Margaret: I'll ask you the more specifics about how to do it in a bit. Sean: But yeah, so peppers you can do. You can do any kind of...anything that has an naturally occurring sugar usually can be fermented and emits....And when you have high levels of naturally occurring sugar, like the classic example is grapes, you usually are, you know, suspending that sugar and solution, water. Right. And you're making a beverage. Like that's the most classic example. That's, you know, wine, that's beer, that's, you know, fruit wines. You know, there's a lot of rural cultures throughout the world. There's, you know, non-grape wines, right, it's very common mead is another one, right, and probably the oldest. You know, we talked about the, you know, anthropological aspects of fermentation earlier. And, yeah, that's almost certainly we've, you know, a lot of evidence suggests mead, Margaret: Okay. So, when you ferment stuff, how long? What kind of shelf life are you able to get on something like hot sauce or sauerkraut or pickles and things like that? The like food stuff. Sean: Yeah. So you've definitely there are two dates at play here, which is the this is going to, you know, this still tastes really good and this is still a safe source of macronutrients and, you know, and things like that. I've had no decline in flavor with fermented hot sauce. And I usually package the fermented hot sauce in beer bottles with like a beer cap over the top or in a, like, sometimes mason jars as well. But in that packaging, I've not really seen any kind of degradation over like a two year time period, as far as flavor is concerned. It's probably foodsafe not indefinitely but probably at least 10 years. But it is going to depend on your process. It's going to depend on how much oxygen is introduced at packaging It's going to depend on the amount of salt that you have, you know, because salt is usually part of, you know, fermented food preservation and salt is a preservative. So, you know, there's going to be a lot of little factors that are going to affect that aspect of that. Margaret: Okay, but if you if you do it right, you can probably make bottles of stuff and leave them in your basement for like 10 years if you need to? Sean: Yeah, absolutely. Margaret: Fuck yeah. Sean: And that applies to especially lactic acid bacteria fermented alcohol. You know, whether that's like a French or Basque style cider or a sour beer. Those things we're talking, you know, probably a 20 year lifespan. Margaret: Oh, interesting. Okay, as compared to so that's the bacterially fermented? Sean: So the food is bacterially fermented as well. Margaret: But I mean, as compared to regular beer, right? Sean:Yeah. Yeah. Margaret How long does regular beer last? Sean Very high alcohol beer can last just as long because alcohol is a preservative just like salt, you know, the effects that some of these bacteria create. Bacteria and wild yeast like Brettanomyces is oxygen scavenging, right. So when you when it referments, if you re-...it's called bottle conditioning, right, it's where you add a small amount of fermentable sugar to a bottle and then cap it and then it referments in the bottle, you get a tiny layer a yeast at the bottom and it carbonates in the bottle. It's not done as often professionally because it produces pretty inconsistent results. But it is going to increase the lifespan of your beverage exponentially because as part of that like reproductive cycle, oxygen is scavenged and where there's less oxygen there's less spoilage. Margaret: So it's like putting the little oxygen absorber in with your like Mylar bag food only it's... Sean: Except it actually works. Yeah. [Laughing] It's far more effective because it literally is pulling every, almost every last, you know, unit of oxygen out of there and using it to fuel, you know, its own cellular reproduction. So it's not just being like absorbed and held--as much as it can be absorbed and held inert--it's like being used. Margaret: That's cool. Alright, so let's say I want to ferment because I kind of do. Let's start with...I think probably the average listener is probably thinking about how they're going to make beer or wine or things like that. Sean: Ciders probably the easiest. Margaret: Okay, so yeah, I want to make cider. What what do I do? Like what what do I need? How do I get started? Sean: You are in like actual apple country. If I understand correctly. So you have some options that most people don't. Where I am like getting getting really quality fresh pressed apple juice, apple cider, unfermented, right, is is a little bit of a challenge. But the easiest way to do it is to just go to a grocery store, you know, any place where you can get like the half gallon or gallon sized jugs of apple juice. You know, get them when they're on sale, get them in bulk. Use frozen apple juice concentrate if you want. It doesn't really matter. You are going to put that in a five gallon bucket, HDPE, high density polyethylene, plastic, right. It's a food-safe bucket. But like in food service, you see, you see these buckets used for pickles, you see them use for frosting at you know bakeries and things like that. If you want to do some dumpster diving, you can find yourself some of these real easy or if you just have a you know, a friend or member of your community that's, you know, involved or, you know, is working in food service they can probably hook you up with these as well. Worst case scenario, you.... Margaret: I'm looking it up, it's number two on the bottom of a? Like, plastic usually has a recycling symbol. Is it number two? Sean: HDPE? Margaret:Yeah. Sean: I don't remember if that's denoted with a number two, but it's HDPE plastic. Margaret: I just looked it up. Sean:Yeah. And it'll usually be specified as food grade or, you know, if it was used to hold food in the sense of the, you know, recycling and reusing from, you know, food service and like commercial kitchens and things like that, obviously, you know, you're taken care of in that respect. Margaret: I'm trying to look up to see whether like the Lowe's buckets are HDPE or not. Sean: There's two different types. Lowe's did have food grade ones. But the like, kind of universal blue bucket one, I believe it is HDPE but it is not certified food grade. So there might be contaminants in there. So, you would be maybe rolling the dice on that one a little bit. In a survival type situation or something like that, I think that would be fine. But, if you have other options, you know, maybe err on the side of caution. Margaret: Okay, that's good to know. I have a lot of these buckets for a lot of different purposes. Sean: Me too. Yeah. They get a lot of use in the garden. Margaret:Yeah, exactly. Now I'm like oh, are they not food safe. Should I not be growing tomatoes in them? And then I'm like, this is probably over thinking it. Sean: Depending you know, some something that like roots are touching not necessarily that food are touching versus something that you have in acidic and micro biologically active thing churning around that you are then going to drink in large quantities, like you know... Margaret: Okay. No, okay, fair enough. And this has been an aside Okay, so I've gone and gotten some apple juice, or if I'm really lucky I press some apples. And I've got a five gallon bucket and I fill the bucket with apple juice I assume? Sean: So, about four gallons of apple juice. Yeah, you gotta leave yourself some head space because you are going to, you know, have some activity in motion with the yeast. Then you're going to be pitching in yeast. For apple juice for cider you can use champagne yeast, right? That's, a very, very common one. It is a like a specialty product that you need to order online or get from like a homebrew store or a brewing supply store, something like that. You can use just regular like baking yeast, like breadmaker's yeast like Fleischmanns or whatever. It will work. You will get a few like...you're more likely to develop some off flavors, maybe some sulfur type, aromas. Things like that. And then you also might have a less healthy fermentation. So the fermentation might take longer and your final gravity right, the amount of residual sugar left by the fermentation will be higher and the amount of alcohol produced will be a little bit lower. Okay, so that's that's using like bread or baking yeast. If you're using a champagne yeast, you know, wine yeast, beer yeast even you are going to get a faster and much more complete fermentation. Less likely that contamination, if there is any present, will will take hold. Right? Margaret: Okay, what about um, like, let's say the supply chains are all fucked, right and I can't go get yeast. My two questions is one...okay well three questions. Can I use wild yeast? Second question, when you've already made this stuff, can you like reuse pieces of it as the yeast? Like in the same way as you like can with like sourdough or something? And then third question is, can you use a sourdough starter? That one so I'm expecting no. Sean: The answer to all of those is yes, actually. Margaret: Oh, interesting. Sean: And I'll go through one at a time. So your first, if there are supply chain issues, you don't have, or you just in general you don't have access, or you don't want to Margaret: Or you're in a jail cell and making it in the toilet or whatever. Sean: Yeah, right. that's gonna that's gonna have its own very special considerations. But yeah, you can absolutely use wild capture yeast. So the...what I would do with with the equipment that I have, I would get a cake pan and I would put...I would fill it maybe between a quarter inch and a half an inch high full of fermentable liquid, in this case apple juice. I put it outside, ideally on a spring or a fall day when there's no danger of a hard frost, right, either before or after, depending on which shoulder season you're in. But fairly close to that date is when you're going to get the best results. You're going to want to have some kind of a mesh over the top, maybe like a window screen or door screen, you know, screen door type mesh. Margaret: Keep bugs out? Sean: Yep, exactly. Keep bugs out. You want the microscopic bugs not the ones that we can see flying around in there, you know? So leave that out overnight on a cool night. If you have fruit trees, especially vines, any grape vines, anything like that, right under there is ideal. If you don't, just anywhere where there is some, you know, greenery growing. In the wild and you kind of have--not in the wild but you know, outside--in a non sterile, you know, non-contained environment, you're gonna have less luck trying to do this inside or, you know, in like a warehouse building or something like that. Yeah, this is actually, once you have that, you know, you've had it left overnight, decant it into maybe a mason jar or something like that with an airlock. I use like an Erlenmeyer flask just because I have them for other fermentation stuff. And you can with an Erlenmeyer flask, you can drop a magnetic bar in there, put it on a stir plate, and you know, knock the whole process out, you know, 10 times as fast. Obviously not necessary. But, it's a fun little shortcut if you want to, you know, drop $40 or $50 on a stir plate. Margaret: Is that just like a basically like, a magnet? Inside the flask that moves because of a magnet on the plate? Sean: Yep, that's it. Exactly. Margaret: That's Brilliant. Sean: Yeah, so you have like a little bar magnet. It's like coated in like a food safe plastic, right, so it's not gonna scratch anything up. And then you just drop that in, you turn on the plate, it usually has a like potentiometer, like little knob that you can control the speed on. Sometimes if you get the speed up too far, it will throw the magnet and then you've got to recenter it and get it all there. But that's great for, you know, doing your own yeast and bacteria captures. It speeds that up. Margaret: So it's speeding it up because you need to stir it. To go back to the I've just done this without a flask. I've put it in a mason jar. Sean: Yeah, just give it a swirl a couple times a day, give it a couple swirls. It is going to be, you know, working the same way just on a slower timeline. Margaret: And this is a sealed jar? Sean: Sealed, but with an airlock because again, anytime you have fermentation you have CO2 production, it you don't have an air lock, you've just made an improvised explosive device sitting on your kitchen counter. So you don't want that Margaret: Right. Usually not. Okay. So that's the little thing that you see sticking out of carboys where it's a little glass thing with some water in it. The thing goes through where the air bubbles go. Sean: Yeah, it's usually plastic. The most common ones are, it's like an S bend, right? The same kind of thing that you've seen, like sink and toilet plumbing to keep the stinky gas away. The function works the same way that gas can pass through in one direction. Margaret: So basically, you've captured some wild yeast and you've put it in a mason jar with an airlock and then it it...you're feeding it...it feeds off of that for a while and that's how you get your starter? Is that? Sean: Yeah, so that is your yeast. That is your inoculant, your starter? Yeah, but you do need to do a couple things to confirm that that is--because you know, wild captured isn't going to work every single time perfectly. It's why we've you know... Margaret: Why you can go buy champange yeast at a store. Sean: Yeah, everyone uses that. So what you need to do is you need to confirm that the pH is below 4.2. Okay, all right. So... Margaret: It's that magic number. Sean: Yeah, that's the big number for...I think that's what Douglas Adams was talking about, actually, he just probably pulled the decimal point. But no, so you need to make sure it's below 4.2 ph. You can do this with pH testing strips. Litmus paper. You can just, you know, put a drop of it on there and you know, see what color it is. I would advise against using the full pH range like the 0 to 14 ones just because since it is such a wide range, it can be kind of like "Is that greenish brown or is that brownish green?" like that's that's a whole point on the pH scale. The pH scale is logarithmic. So the difference between brownish green and greenish brown is a factor of 10. So like, you know, have a more narrow range. Litmus paper is ideal or a pH meter. They've gotten a lot better in the last five or ten years and a lot cheaper, like we're talking under $20. So those are really...if you're going to be doing fermentation, I would recommend using both just in case there's like a, you know, a calibration error or anything like that. It's just a good way to confirm. Margaret: Okay. Alright, so you've got to now, you know, the pH is under 4.2. What else are we checking? Sean: Yeah, we're also going to just use our olfactory sense. So get your nose in there. And if it smells like rotten eggs and sewage like toss that shit out. There are other bacteria at play that we that we don't want playing in our in our happy little colony here. So that needs to go and instead just, you know, do another capture. You want like fruity aromas, aromas that maybe have some spice or piquancy to them are fine. Like alcohol aromas are really good too, you know, things like that. These are all indicating fermentation production of, you know, of alcohol production of CO2 as well. You want to see that. That's another really good indicator is that and that's why I like those S-bend airlocks as opposed to they also make like a three piece one that just kind of percolates through. The S-bend one is really nice because you can see the CO2 coming through, right, you can see it coming through in bubbles. So you have a visual and audible indicator, right? Like you can hear that there are, you know, 10 or 15 bubbles coming through a minute, right. So you know that there is cellular reproduction happening and fermentation happening. Margaret: This whole thing...I recently recorded an episode about yeast, about sourdough, this is why I keep referencing sourdough. Yeah. And the whole thing is like hard for me to believe is real. Once I start doing it, I'll believe it but wild capture...Like sure the invisible alcohol makers in the sky are just going to turn it...like of course they are. Sean: It feels like some like biohacking, like bio-punk speculative fiction. Yeah. Like it totally does. Margaret:Yeah. But I love...I mean, when I start doing this, I'm gonna go out and buy yeast, right. But I'm much more interested in hobbies that I know that like, I know how I will do without buying chemicals if I have to, you know? Okay, so wild capture and then you said that you can also use... Sean: You can inoculate with stuff that you've already made. Margaret: Yeah. Sean: I think your second question, right. So the example I'll use for this is sour beer, right? I can go out and pick up a bottle of sour beer. I can drink the sour beer and leave just the dregs at bottom. I can swirl that up and I can pitch that into a fermenter and I've just inoculated it. That's it. Margaret: And so it can't be pasteurized, right? Sean: No, no, you don't want to pasteurize. But again, remember, we were talking about bottle conditioning, right. It's a bottle conditioned to beer. So, because it has sugar added to the bottle and it's naturally re fermented in the bottle, you know, built up co2 and nice, pleasant effervescent bubbles in the bottle that means that it is it is fully bioactive. That's great, too, because that...much higher levels of like vitamin B and things like that, as well as a full culture of yeast and bacteria, which are really good for your gut biome, which is also important. So that's why I'm a big fan. Pasteurization definitely helps for like safe transportation and breweries not getting sued when their bottles explode and leave glass in people's hands and things like that. Margaret: And so for anyone listening, pasteurization is where you treat it so that everything's dead inside, right? Sean: With heat. Margaret: Yeah, yeah, yeah. Sean: Yeah, exactly. They slowly increase the pressure in increments that you don't notice until you find that everything is completely dead. Margaret:Yeah. Okay. Cool. And safe for capitalism. Sean: And safe for capitalism. Absolutely. Yep. [laughing] Margaret: Cool. All right. So once we've domesticize, the bottles of beer...okay, anyway. Sean: Yeah, so we want to avoid pasteurization unless absolutely necessary because then the product is less healthy for us and it's less useful for us in the future. We can't use it to inoculate other other batches. If I were going to be doing that, I would--I mean, again, going back to that stir plate, I'm talking about an ideal situation--I would add some of that to unfermented beer or cider on the stir plate and let that go because that's going to get my yeast and bacteria cell count up very, very high. That's going to ensure the fermentation and acidification start quick and finish strong. Margaret: Okay. And so is there any like...Is it just a taste difference if you were to like....if I were to go get sour beer and then dump it, you know, do everything you just said, and then dump it in as my starter for some cider, would it just be like weird? Or would it be fine? Or like. Like mixing flavors and mediums or whatever it would be called? Sean: Oh, so like fermentables. Like a mix of apples and malt for example. Margaret: Well, so it's like if I'm using...if the yeast I have access to is I drank a sour beer and I have what's left, right. But what I have access to to ferment is apple juice. Can I use that to ferment the apple juice? Sean: Absolutely. Margaret: And will it taste really wild and different? Or is it just kind of yeast is yeast? Sean: Not especially. Sour beers is yeast and bacteria. So you have yeast and bacteria at play. Margaret: Can I make make sour cider? Sean: Yeah. Because there's already both malic acid and lactic acid naturally present in apple juice, using lactic acid producing bacteria doesn't make it seem as sour as like sour beer, right? Because it's already, there's already these natural acids at play. In beer, like the pH of non-sour beer, it's lower than like water, but it's not low enough that our brains register as sour. So, when you apply those bacteria to a, you know, fermented malt liquid, it's such a huge gulf between non-sour bees and sour beer. Non-sour cider and sour cider are kind of adjacent more. There is one other little factor though, that ties into what you brought up, which is that yeast and bacteria over time are going to adapt to perform ideally in the fermentable that they have reproduced in. So, if you are reusing like a culture, and I'm going to use the word culture rather than yeast or bacteria because it's almost always a combination of bacteria and multiple yeast, right? If your culture has optimized itself to reproduce and to, you know, churn through the fermentables in beer, right, you have a lot of longer chain carbohydrates in beer than you do in fruit juice whether that's apple or grape, right? So they're going to evolve to deal with those and, you know, when you switch from one to the other, your first fermentation might be a little bit sluggish. Still perfectly viable. Margaret: So, okay, so to go back to where we're at in the stage. I really actually like...I think probably most of this episode will be just literally us walking through the steps of making some cider, but we're gonna learn so much along the way. I'm really excited about it. Sean: I'm here for it. I'm here for it. Margaret: Yeah. So okay, so you've gotten your apple juice, you've gotten your starter yeast. Ideally, you went and got champagne yeast, but maybe it's the end of the world and you wild captured or maybe you just don't want to do that. My plan is to start the easy way and then try the hard way later. Sean: Yep. Good. It's good to....You're more likely to keep going if your first endeavor is successful. Margaret: If I succeed. Yeah, that's my theory. Okay, now I've got my five gallon bucket. I've added yeast. I'm closing it and putting a little S... Sean: Airlock. And it doesn't...again going back, like if you don't have access to a homebrew store or the internet or whatever and you can't get an airlock, like you're not completely screwed here. All you need is a piece of hose or tubing in a cork or bung or something like that and stick the other end in liquid, you know. Maybe water with a with a few drops of bleach in it, sanitizing solution, vinegar, alcohol, whatever. Right? Because then it's just you know, the CO2 is blowing out of that tube and just bubbling out of thing. Like an airlock is cleaner, takes up less space, and is more optimized, but yeah, improvisation works fine. Margaret: Okay. How long am I leaving this? Does it have to be in a cool dark place? Like can I do this on the... Sean: You don't want direct sunlight. Alright, so you don't want direct sunlight and you don't want light from you know, you don't want Margaret: Grow lights, or UV, or whatever. Sean: Yeah, grow light or UV or anything like that. If you just got like, you know, ambient room light hitting hitting it, especially if it's in a bucket, you're probably okay. Beer is more of a concern because beer has hops, and hops are photosensitive, and your beer will taste like Heineken at a summer picnic, you'll get that like kind of skunky thing that you get in green glass bottles. Margaret: Yeah. Which I weirdly, I have positive associations with just from... Sean: A lot of people do. A lot of people do. It's like...What you like isn't isn't wrong. Like, it is what it is. It's an unfavorable characteristic to some people, but, you know, there's a lot of traditional German beers that are described as having a sulfur character. And it's like, I don't like that though, but it's correct. Margaret: I drink a lot of Grolsch. And like, yeah, yeah, I drank a lot of green-bottled Grolsch when I lived in the Netherlands. And it was not...Yep. I'm not trying to relive my cheap beer phase. But like, Grolsch was a good middle of the road, cheap beer, you know. Sean: I like the bottles because they're almost infinitely reusable. You've got to replace those little plastic... Grolsch bottles are the ones that have that swing top with a little cage that clicks down. So those are...I still have a few of them that I use that I have been reusing for almost a decade now. Margaret: That's amazing. Okay, now so we've got the bucket, you're keeping it out of the sun because you don't want Heineken and especially with hops. Margaret: Oh, I would assume gravity is about alcohol. Sean: It's less of an issue with with cider. But you're going to, depending on how finicky you want to be, you can test the original gravity, right? Original gravity is the original measurement of the liquid's specific gravity, basically how much sugar is in solution? Sean: No, gravity is sugar in solution. Margaret: So that's how you find out your relative...Go ahead, please explain it. Sean: Yeah, you look at how much sugar you started with and how much sugar you ended up with and subtract the difference. Yeah, because yeah, yeah, no, it's...there's a couple ways of measuring original gravity. Margaret: Yeah, how do you do that? Sean: The easiest, cheapest, and most like durable over like a long term survival situation is going to be the use of a hydrometer. So that is like a little glass. It almost looks like an old school mercury thermometer with a bunch of weights on one end and like a glass bubble. And that floats in solution. You can float it in like a little like a tall cylinder so you don't waste very much alcohol. You can also float it directly in the bucket. Right? And it's got little lines. It'll tell you like 1.050 Like, that's like the standard standard gravity for most beer and cider. Right? It's around, you know, 1.050 and that when it's fermented fully... Margaret: Is it measuring the buoyancy of the water? Sean: Basically, yeah. Margaret: Yeah. Okay, cool. Yeah, sorry, please continue. Sean: So that is how a hydrometer works. And then you'll measure it again. If you're doing it in a bucket, you don't need a cylinder, you just need to sanitize that hydrometer and then stick it in, measure the original gravity, the gravity reading before you add yeast, and then after--in the case of cider, I would say, you know, three or four weeks I would start checking it again. The other really nice thing about a hydrometer is you can hold off on packaging until you get consistent readings, right? So if you check your...you know, you've let it ferment for three weeks. You check your gravity on Monday and then you write it down, you know: 1.015. Then you check it on Wednesday: 1.014. Okay, well, maybe check it again on Friday: 1.013. No, it's still going down. Like we need to, we need to let this continue to ferment. Margaret: Okay, so you're basically letting it eat as much sugar as it can. Sean: Yeah, yeah, it'll...it's got its own limit. It's got its own limit. And once there are no more digestible, you know, saccharides then you're safe to package. If you package while the yeast is still actively fermenting, you've got two problems. One of them is the.... Margaret: Exploding bottles. Sean: You know, exploding bottles, as mentioned earlier. The other is that, you know, our cultures are generally pretty considerate in that they clean up after themselves, right? They metabolize the most easily available sugars first and then there are some compounds leftover. A lot of them have unpleasant, you know, tastes or aromas, maybe like a really bitter, pithy, green apple thing. Sulfur is very common, right. But these compounds, the yeast is going to turn to when it runs...and bacteria are going to turn to when they run out of very, you know, junk food, basically. Very easily digestible monosaccharides. Margaret: Is there something called young beer where it hasn't eaten at all? Am I completely wrong? I just have this in my head somewhere. Sean: Like it's like a historical thing, right? Like in English brewing maybe? Margaret: I don't know. Some concept where people intentionally drink beer that still has the sugar or something? [Sounding unsure] I'm probably wrong. Sean: No, semi-fermented beer is very much a thing. And I know in some brewing traditions, I think there's some in Africa that use like cassava and things like that where you're drinking it like 12 hours into the fermentation and it's like kind of like a communal thing. Like, you know, people, you know, make a big batch and everybody drinks it at once so that you know, you can get it right when it's super fresh. Tepachi as well, like the fermented pineapple drink in South America, it's kind of a similar thing. There's the pineapple and then there's brown sugar added as well and you want to start drinking it when about half of the sugar is fermented so it's still really sweet. It's almost like a semi-alcoholic, like bucha tiki drink sort of thing. Margaret: Okay. Before we get to packaging, my other question is, is beer just white sugar? Is that the thing that's added? Like, what is the yeast? What is it? What is the...or is it eating the carbohydrates instead of the sugar? Sean: The carbohydrates. Beer uses beer uses malted barley. So malting is a process by which you take you take your grains of barley, you get it slightly damp and you just keep turning it over. And the kernels will like begin to germinate. But before they like crack open and you get like a little shoot or something like that, the process of germination, basically you get a lot of these very difficult to digest carbohydrates converted into simple carbohydrates so that the emerging plant has a rapid source of fuel. Kind of similar to an egg in the survival strategy, sort of. Yeah, right. Once it once it's malted, right, once that has has taken place, they kiln it, right. So, they hit it with heat. And that kills the sprouting grain. So, it's not like the malt is going to like mold or, you know, go to seed or, you know, start growing or anything like that. That would be inconvenient. You want this stuff to be able to stay shelf stable for a couple years. So, they treat it with heat, right. And there are there are all kinds of ways of doing it. It is a very involved process. I have never malted my own grains. I've thought about doing it, but it's like very labor intensive and really only economical at pretty large scale. Margaret: Is this why people didn't fuck with beer until after they were fucking with cider and meat and all that shit? Sean: I think so. But, the first beers were actually made from bread not malt. So. Margaret: Because it's simple? Sean: Exactly. Same process, right? It's easier to make bread than it is to commercially, you know, kiln, you know, bags and bags of barley. And also, you know, bread has its own shelf life. So, if you're getting towards the end of it.... Margaret: Oh, yeah, then you turn it into booze. Sean: Exactly. And that's a thing in Russia too. Kvass, K-V-A-S-S, it's a it's made with, like rye, rye bread. And it's usually around 2% or 3% alcohol, but it's literally like a thing that you know, people... Margaret: I love low-alcohol beer. Sean: Yeah, me too. Oh, man. Like a 2.5% alcohol pale ale. Yeah, just a little bit of hops. That is like my sweet spot. Margaret: Yeah, absolutely. Because it's like, oh, I want to drink a beer, but I don't want to get drunk all the time. Like, you know, it's like I love a beer on the nice afternoon, but I hate the after afternoon nap that you could get stuck taking if you drink an 8% beear. Like what the fuck. Sean: Yeah, no, it just like the day's plans have all of a sudden have changed. Margaret: Okay, because the reason I asked about the sugar thing is the first time I ever helped someone ferment. They made dandelion wine. And ever since then I've been like this is all bullshit because dandelion wine--at least as this person made it--I was like, this is just cane sugar wine. It's just cane sugar wine with some dandelion flavor. And I was like really upset by this. Because I--and maybe this is bullshit--but it's like, which of these alcohols are mostly just cane sugar? And which ones can you actually ferment? Sean: Dandelion wine for sure is because there's virtually no fermentable sugars in dandelion, but there are a lot of very strong botanical flavors. Like dandelion wine...like the dandelions are more equivalent to like hops in beer than they are to malt in beer. Margaret: Because the hops are flavor? Sean: Yeah, they're adding they're adding flavor. They're adding aroma. They're adding like all of these botanical, you know, aspects to it, but they are not the source of the alcohol. They are not the source of the sugar or anything like that. Margaret: Okay, can you make dandelion wine with like, with actual...I mean, I know cane sugar does come from a plant, but it's still...I feel betrayed. Sean: Yeah. You could make dandelion...you could add dandelions to cider. I haven't done it but I've noticed people doing it. You can use, you know, any kind of like a reconstituted fruit juice and do like a fruit type wine. I think the reason...and I think the one of the more interesting ways of doing the dandelion wine thing is doing a dandelion mead. I've had a few of those that are really good. Margaret: Oh, that sounds nice. That sounds very like cycle of life, you know, like, honey and the flowers. Sean: It's a lot of closed loops, right? No, I think the reason that cane sugar became a convention for that is, you know, economic. Like cane sugar was fairly cheap. It was the cheapest, you know, fermentable available to rural people in the Dust Bowl era. Margaret: That makes sense. Yeah. Sean: I mean, artificially so, right. Yeah. I think that's where that came from. Margaret: Okay, so you mentioned doing all this in a bucket. I still want to get to the putting it in the bottles and stuff. But, is there an advantage...Like, do...Should I get a carboy if I have the money to spend. I'm under the impression that a carboy are a big glass bottle that looks like one of those five gallon jugs you put in your office cooler, only it's for making alcohol. Is that better? Sean: That's pretty much it. I don't...I don't like carboys. I've used them. I use them for bulk aging of sour beer. I use them for primary fermentation of clean beer and cider. I got rid of all of mine. Margaret: So you use buckets and stuff? Sean: I use buckets or I use converted kegs or converted stainless steel kettles if I'm doing a larger batch. It's just I have a like...for like all the sour beer I have like a 15 and a half gallon stainless steel kettle with a like a bulkhead. Like a like a valve on the bottom. And that allows me to like do pass throughs. So I keep that as like my acidifying chamber. It's called a Solera. I actually wrote a Kindle digital single about like building and maintaining these. It's almost exclusively useful for sour beer, you know, bacterially fermented cider or vinegar making. But, if you're doing any of that kind of thing, especially, you know, small scale, but you know, wanting to provide for a bunch of people like a club or community or anything like that, it's really the most efficient way to do it. Margaret: Why don't you like carboys? Sean: I don't like glass. I don't like glass because there's just a real risk of injury. When...if you've got a seven gallon carboy full of liquid, we're talking 70 or 80 pounds in a glass bottle. Margaret: Yeah, okay. I see where you're going. Sean: Things can go Bad real quick. When I use them, I had some that fit in milk crates so I could just pick up the milk crates. That helped out a lot. They also make, they call them I think just carboys straps, it's like a like a four piece harness with handles that you can use. But when I when I've seen them break, it's almost always when someone's setting them down, right? Anytime you're setting down something heavy, you know, unless you're very strong and have a great deal of control, right, that last little bit you can sometimes kind of crack it down. And again, we're talking 70 or 80 pounds in a glass bottle. And you don't have to crack it down very hard for the whole bottom to go out and that's a mess. Margaret: Yeah. Because then you got blood in your beer. And that's just... Sean: Yeah, right. It gets very Klingon on very quickly. And it's Yeah. But the other aspect I don't like is they're completely light permeable too, right cause they're just clear glass. Margaret: Yeah. That always seemed weird. You have to keep them in a closet with a towel on them or whatever. Sean: Yeah, yeah. It's just I think, again, it was...so homebrewing only became legal in the United States under Jimmy Carter. Right. It had been illegal from prohibition to Jimmy Carter. Yeah. Margaret: Holy shit. Yeah. Does that mean we'll eventually get home moonshining? I can't wait. Sean: I feel like if we were going to get it, it would have happened already. And I don't think the trends politically are towards individual deregulation anytime soon for that kind of thing. But you know, it is legal to make you know, like fuel alcohol. Some people make fuel alcohol and then lose it in barrels and things like that. Margaret: Yeah, it's not worth it for me. I always figure I shouldn't do anything that brings the Eye of Sauron anywhere near me. So I'm just not gonna make it. Sean: Oh totally. And, there have always been people who are going to do it, you know, illegally, but it's not worth the hassle. It can be like...I know we've been talking about fermentation on the side of, you know, consumption and food and beverage and all that, but I do know, people who have stills that use them to produce like fuel alcohol, you know, for backpacking and things like that. And that is valid. And you can, you can, you can produce, you know, fuel alcohol very cheaply, if that's the thing that you use for, you know, kind of off grid type stuff that can really be a useful a useful toolkit, but kind of outside of what we're talking about today. Margaret: Yeah, I'll have you on...have you or someone else on at some point for that. Yeah. Okay. So you've made your alcohol, this was all simpler than I thought. So now you have a bucket full of alcohol, and you don't want to just pass out straws. What do you do? Sean: Yeah, passing out straws is an option, but you need to, you know, make sure there are enough people in your in your group to get through five gallons all at once, I guess. No, so you're the two main options available are bottling and kegging. Right? So bottling is usually, you know, when we're talking about it as an alternative to kegging, rather than, you know, bottling from a keg, which is a totally different thing. If we're going to bottle it, we're probably going to bottle conditioned it. So, we're going to add a small amount of sugar back. What's that? Margaret: But why? Sean: Bottle condition? Margaret Yeah. Sean Bottle condition for the oxygen scavenging effects of Brettanomyces yeast. Margaret To make it as safe as possible. because we don't have commercial... Sean And shelf stable as possible. Margaret Right? Okay. If we had like a big commercial thing then there would be a way of bottling it where no air gets in, but because we're doing a DIY some air will get in so that's why we want to bottle condition to clean up our mess? Sean Well, even in commercial systems you are going to have oxygen ingress, but it's going to be significantly less than than what you have at home. Okay. So yeah, that's going to help with that. So we got longer shelf life both for like a quality flavor product and a, you know, safe to consume product. Both of those are extended. That also adds carbonation, which a lot of people really enjoy, you know, having the nice fizzy bubbles. Margaret Oh, it's flat until this point? Sean Yeah, yeah. Totally flat. Because it's only going to pressurize in a sealed environment. It's only going to carbonate in a sealed environment. Margaret No, that makes sense. Sean You got to blow off tube. So all your co2 is, is going away. Margaret Does that mean people don't bottle condition their wine because otherwise you make champagne? Sean You wouldn't want to add sugar to wine that you are bottling unless you are trying to make sparkling wine. But of course it wouldn't be champagne unless it came from Champagne, France. Margaret I'm glad we have the same bullshit cultural reference. 90s...whatever. Sean Oh, man. That one is, like... Margaret I love Wayne's World. Sean ...hilarious too just in their own right. Margaret Okay, so, okay, so, back to our cider. We're bottling it. Oh, but that actually...cider is not normally carbonated. Is DIY Are you kind of stuck? Does bottle conditioning always carbonate it? Sean You can, if you want if you want still cider, just don't add sugar. Margaret How are you bottle conditioning then? Sean It's just not bottle conditioning, it's just bottled. It still has yeast in there, it still has all of that in there because you haven't pasteurized it, right? So, it still has those those health effects. Shelf life might be a little bit lower. I haven't seen any significant studies on comparing, you know, home produced still versus, you know, carbonated, you know, via bottle conditioning insider. But I would like to. Like that would be really...that'd be some really useful data if somebody wants to get on that. But you still are probably going to have a good few years of preservation. And again, the higher the alcohol you get the longer it's going to be shelf stable, right? You have fortified your cider with say brown sugar, right? That's a very common one that people will do. You add brown sugar and maybe some cinnamon or vanilla, right, especially for kind of like a winter drink. You can very easily make a cider that's 11% or 12% alcohol and ferment almost as quickly and that is going to stick around just fine. And it tastes really good. Margaret You know I want this. I don't even drink very much. But yeah, this is making me...I'm on...like, I barely drink anymore, but I'm like, I just want to make this stuff. Sean It is a lot of fun. And I've always really gravitated towards like the kind of like sensory aspects of beverage. Yeah, like, just the, I don't know, I love a head change. Don't get me wrong. Yeah. You know, there's a reason that humans, that we've been covergently evolving with alcohol for as many millennia as we have. But there are flavors that only really come out through, like for fermentation, specifically through lactic acid fermentation, and I'm talking flavors in beverages and food. You can get you get these, you know, different compounds from all different aspects of the process that you just can't get anywhere else. Margaret Okay, but we're, we're coming up towards an hour and I want to get to the point where my cider is in bottles. Sean Where we have drinkable alcohol? Margaret How do I get it? How do I get it into the bottles? So am I like siphoning it like you're stealing alcohol? Like when you're stealing gas? Sean Yeah, you can people do that. But they also make what's called an auto siphon, which is just like a little racking cane kind of arm that you just put the tubing on. And that like, let's it starts the siphon for you. It automatically starts to siphon for you. So you don't get your bacterial mouth on tubing. Margaret Yeah, that makes sense. Sean Yeah, you know, in a survival situation, you know, switch with some vodka and do it and call it good, but in an ideal situation, a sanitized, racking cane is ideal. Even more ideal, I think a lot of people do especially with cider because it doesn't produce nearly as much yeast sediment, just ferment in a bucket that has a little valve or bulkhead on it. Margaret Oh, down at the bottom? Sean Yep. All you got to do is take your bucket, sit it up on your counter, you add in you know a little bit of sugar. It's usually around like four ounces of sugar, you dissolve it in boiling water and then add the sugar solution. Stir it gently. And then you just use that valve to fill the bottles. And then you use a bottle cap or you can either use like a bench capper that like sits on a bench and has like a little lever arm like this. That's a lot more ergonomic. They also have these they call them wing cappers. There's two handles and you just kind of set it on top of the cap and then you know, push down. I have definitely broken bottlenecks with the wing cappers before. Yeah, not broken any with a bench capper. So I would definitely recommend a bench capper. Margaret Or, drink Grolsch. Sean Yeah, drink Grolsch. Yeah. And any kind of you can, you can save those. It's not just Grolsch bottles, but those are probably the most common ones. They have like a little swing cap cage, a little ceramic cap with a rubber grommet. You have some kind of siliconized grommet. Yeah. And that just sits there and then clicks it in place. And yeah, those sometimes you have to replace the little rubber part after every six or eight uses of the bottle. But yeah, that's a hell of a lot better than replacing the whole thing. Okay, once you have bottled, though, you are going to need to leave them alone for two or three weeks because the bottle conditioning needs to occur. So, it's refermentation in the bottle. So in order to get that CO2 built up and those those nice lovely bubbles, you're gonna have to leave that alone. Margaret But if it's cider, we can drink it right away because cider isn't conditioned. Sean Yeah, cider or wine. I like bottle conditioning cider. I like to carbonated cider. But if you're, if you're leaving it still, you know, that's kind of like the English tradition. I think you generally see more like carbonated cider, though. Margaret I'm...yeah, now that I realize I do....Cider does have carbonation. Great. I totally know what I'm saying. Sean Some don't and like a lot of...like, I was relating to like Basque cider. And you know, from like the France and Spain kind of border area you have like this huge range of carbonation. There you have some that are like champagne levels, like over carbonated like, you know, almost burns your nose when you drink it. And you have some that are completely still and then you have some that are, "Oh, yeah, I guess there are bubbles in here. I guess this is technically carbonated." Yeah, pétillant is the industry term. But so there is like a huge range on that. Margaret Okay, so the stuff I need is I need a fermentable, I need yeast. I need a not carboy but a bucket or whatever. I need a water lock...airlock. Sean Airlock or a blow off tube. Yeah. Margaret Yeah, and I need a way...either a spigot or a auto siphon. And I need bottles, bottle caps and a capper. Sean Yep. The other thing that I would say you need is, you need some kind of a sanitizer. If we're going with convenience, the easiest one is like a brewery specific sanitizer Star San or Quat, things like that. They're no-rinse sanitizers. So you don't...They sanitize and they leave a little bit of foam in place. And you don't need to rinse them. They will be broken down by the process of fermentation and they are soluble in alcohol and they are completely food safe. Yeah. So you generally buy these in like a concentrated form, like a 32oz or 64oz bottle with a little like dispenser, you know, thing at the top, and half an ounce of this concentrate will make...one ounce of the concentrate will make five gallons of sanitizing solution. So if you have one of these around... Margaret Jesus, so that's enough for a long time. Sean Yeah, I know, I've replaced my at some point, but I can't remember when the last time it was. Like, you don't go through it very quickly. It's definitely worth investing. You can, again in a pinch, you can use, you know, water diluted with bleach and then just rinse it with like water that's been boiled. Yeah, you can use you can use alcohol, right? You can you can use... Margaret If you have that still that we of course won't have...Once the apocalypse comes and we all make stills. Sean Yeah. Right, then in that situation, and obviously, you can use that to spray it down. You can even put, you know, in our in our current, you know, situation, you can you can put pop off vodka in a fucking Dollar Tree spray bottle and yeah, do it that way. You know, like there are options for that purpose. You know, like, you know, industry specific beverage and brewing no-rinse sanitizers are the easiest. And again, like we were talking about. Margaret Yeah, if you're planning it out. Sean If your first endeavor, if it goes well, right, and everything works easily, you're more likely to keep doing that. So, I definitely recommend using those, if possible, but again, certainly not necessary. Once you you've got that, the only other bit of material that we talked about, and it is optional, is the hydrometer. Margaret Oh, yeah, that's right. Because then you know when it's done. Sean You can also use a refractometer, which is a different piece of technology I mentioned. I meant to mention this earlier, but I didn't. A refractometer is...it almost looks like a little Kaleidoscope that you put up to your eye, but it's got like a like screen and then a piece of plastic that clips on top that lays flat on top of the screen. You put a couple of drops of your liquid on the screen and then put your plastic on there and you look through it. And it shows you on a line what your specific gravity is based on its refractometary index. Margaret Is the reason people homebrew is because they want to feel like mad scientists? And they want alcohol. Sean A lot of people I'm sure. Yeah. Margaret I mean, this is some mad Scientist shit. Now you use the kaleidoscope to find out how much alcohol there is. Sean I feel like yeah, you should have some Jacob's Ladders and Tesla coils behind you as you're doing it. Margaret That's how you sanitize is you make the ozone with it. Anyway. Sean Oh, you just lightening flash the ozone. Yeah, I can't believe I haven't heard about this. Yeah, no. The nice thing about the refractometer is we're talking like half a cc of liquid being used. So it is a really, really efficient way to measure it. It will not measure accurately in the presence of alcohol. There are like equations that can like compensate for this a little bit. Margaret Wait, then what good does it do? Sean It tells you how much is there originally. So if, like for me, I know to what degree like my house culture of yeast and bacteria ferments. It ferments down to like .002 or even just 1.0. The same lack of sugar in solution as water, basically. Right? So if I know that, I don't need to measure it at the end if it always winds up at the same place. Right? If I was selling it, I would need to, but if it's just for personal consumption, and I always know where it's finishing, I just need to know where it's starting and I know what the alcohol is. Margaret Okay. But then you can't tell if it's done except for the fact that you've done this enough that you're like the bubbles have stopped. It's been a week. I'm used to this. It's done. Or whatever. Sean Yeah, yeah. So, for Starting off, I definitely recommend the hydrometer. It's just more effective. And if you're doing all of your fermentation in a bucket anyway, it's real nice because you can, you can just put it in, you don't have to pull some out, put it in a sample, pour it, you know, put it in a tall cylinder and then toss that, you know, eight ounces of beverage down the drain or whatever. Margaret Yeah. Well, I think that's it. I think that we're out of time and we didn't even get to the food stuff. So, I'm gonna have to have you back on if that's alright some time. Sean Yeah, that's absolutely fine by me. I've enjoyed myself thoroughly. Margaret Fuck yeah. Is there anything that you want to plug? Like, for example, you have a book that people can buy about how to do some of this stuff? Maybe if more than one? I don't know. Like, you wanna? Yeah. Sean So "The Self-sufficient Solera" is the name of the book. I just did it is a Kindle single on Amazon. So you can you can get it there. If you don't, if you don't want to go through there, my website Seanvansickel.com. And yeah, there's contact info there too. You know, if anybody has any questions about any of this stuff, I love to share that and all of my writing is collected there. So, I've published an article on like, composting spent grains and like, you know, reducing waste from home brewing. I published that with Zymurgy Magazine recently. And, you know, that's all on there and original fiction and all that good stuff, too. Margaret Awesome. All right. Well, thank you so much. And I look forward to talking to you more about this soon. Sean Sounds good. Have a good one. Margaret Thank you so much for listening. If you enjoyed that episode then go get drunk. I don't know, maybe don't go get drunk. If you don't drink, we will be talking about fermentation that doesn't have to do with alcohol at some point in the future. And tell people about the show. We're weekly now. And you can be like, "Holy shit, this shows weekly," and people be like, "I've never heard what you're talking about." And you can be like, "I can't believe you've never heard of Live Like the World is Dying, what the fuck is wrong with you?" Or, instead of gatekeeping, you could just tell them that they can find it wherever they listen to podcasts. And if they're like, "I don't listen to podcasts," you can be like, "That's fair. Everyone gets information in different ways." I mean, you can be like, "No, you should absolutely listen podcasts. It's the only reasonable thing to do." You can also support us by supporting us on Patreon. Our Patreon is patreon.com/strangersinatangledwilderness. Strangers in a Tangled Wilderness is an anarchist media collective that puts out, you'll be shocked to know this, it puts out podcasts like this one, and Anarcho Geek Power Hour and Strangers in a Tangled Wilderness. And we also put out zines and we put out books, including my most recent book "Escape from Incel Island." So you should support us if you want. It allows us to pay for transcriptions and audio editing and makes all of this possible. And in particular, I would like to thank top of all--I can't say Hoss the Dog is the best dog because Rintrah's the best dog. I'm sorry Hoss the Dog. I know every dog is the best dog to their individual people that they hang out with. But Rintrah is the best dog. But close runner up, just like close runner up on also Anderson, but close runner up is Hoss the Dog. And I'd also like to thank the following people who are presumably humans. Michiahah, Chris, Sam, Kirk, Eleanor, Jenipher, Staro, Cat J., Chelsea, Dana, David, Nicole, Mikki, Paige, SJ, Shawn, Hunter, theo, Boise Mutual Aid, Milica, paparouna, Aly, Paige, Janice, Oxalis, and Jans. Y'all make it possible. As for everyone else, y'all are also great because we're all going to try and get through this really, really nasty shit together. And we're doing it. We're so here. We will continue to be here. That's the plan. All right. Oh, goodbye. Find out more at https://live-like-the-world-is-dying.pinecast.co
Cade welcomes Tim Faith, Brewing Manager & Brewmaster at Octopi, and Alex Nham, Quality Assurance Manager at Goose Island Beer Company, to the lab to discuss the conventional method for discovering new yeasts - foraging! The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | Read More | Methods for Harvest, Isolation, Selection, and Utilization of Saccharomyces and Non-Saccharomyces Yeast Strains for Commercial Brewing
In this episode of the Epigenetics Podcast, we caught up with Lucas Farnung from Harvard Medical School to talk about his work on the structural analysis of nucleosomes during transcription. Lucas Farnung started his scientific career in Patrick Cramer's lab, trying to solve the cryo-EM structure of RNA polymerase II transcribing through a nucleosome. This project spanned some time before being published in 2018, during which time Dr. Farnung accomplished several other goals. The team solved the cryo-electron microscopy structure of Chd1 from the yeast Saccharomyces cerevisiae bound to a nucleosome at a resolution of 4.8 Å, solved the structure of the nucleosome-CHD4 chromatin remodeler, and investigated the structural basis of nucleosome transcription mediated by Chd1 and FACT. In 2021, he started his own lab and is now working on structural analysis of nucleosomes during transcription and how chromatin remodelers work on the chromatin template. References Farnung, L., Vos, S. M., Wigge, C., & Cramer, P. (2017). Nucleosome-Chd1 structure and implications for chromatin remodelling. Nature, 550(7677), 539–542. https://doi.org/10.1038/nature24046 Farnung, L., Vos, S. M., & Cramer, P. (2018). Structure of transcribing RNA polymerase II-nucleosome complex. Nature communications, 9(1), 5432. https://doi.org/10.1038/s41467-018-07870-y Filipovski, M., Soffers, J. H. M., Vos, S. M., & Farnung, L. (2022). Structural basis of nucleosome retention during transcription elongation. Science (New York, N.Y.), 376(6599), 1313–1316. https://doi.org/10.1126/science.abo3851 Related Episodes Molecular Mechanisms of Chromatin Modifying Enzymes (Karim-Jean Armache) Regulation of Chromatin Organization by Histone Chaperones (Geneviève Almouzni) Transcription Elongation Control by the Paf1 Complex (Karen Arndt) From Nucleosome Structure to Function (Karolin Luger) Contact Epigenetics Podcast on Twitter Epigenetics Podcast on Instagram Epigenetics Podcast on Mastodon Active Motif on Twitter Active Motif on LinkedIn Email: podcast@activemotif.com
If you want to have a flourishing and diverse microbiome (PRO), you're going to need to feed the inhabitants you want the resources that they want (PRE) and give them appropriate shelter and a community that embraces them (TERRAIN). In some cases, you may want your transient and colonizing immigrant microbial friends to bring some food for the trip (SYN). That way they can directly support the social economy of your gut with their interactions with other bugs (both bad and good) and indirectly with their metabolic contribution (POST) to the superorganism that you are without having to worry about where they're going to get their next meal. Check out this week's episode where we talk about the before, during, and after of probiotics.
Dr. Jessica Lee, scientist for the Space Biosciences Research Branch at NASA's AIMS Research Center in Silicon Valley uses both wet-lab experimentation and computational modeling to understand what microbes really experience when they come to space with humans. She discusses space microbiology, food safety and microbial food production in space and the impacts of microgravity and extreme radiation when sending Saccharomyces cerevisiae to the moon. Ashley's Biggest Takeaways Lee applied for her job at NASA in 2020. Prior to her current position, she completed 2 postdocs and spent time researching how microbes respond to stress at a population level and understanding diversity in microbial populations. She has a background in microbial ecology, evolution and bioinformatics. Model organisms are favored for space research because they reduce risk, maximize the science return and organisms that are well understood are more easily funded. Unsurprisingly, most space research does not actually take place in space, because it is difficult to experiment in space. Which means space conditions must be replicated on Earth. This may be accomplished using creative experimental designs in the wet-lab, as well as using computational modeling. Links for the Episode: Out of This World: Microbes in Space. Register for ASM Microbe 2023. Add “The Math of Microbes: Computational and Mathematical Modeling of Microbial Systems,” to your ASM Microbe agenda. Let us know what you thought about this episode by tweeting at us @ASMicrobiology or leaving a comment on facebook.com/asmfan.
Episode Summary James teaches Margaret about sourdough bread. He provides specific instructions on how to start a sourdough starter, keep it alive, and how to then turn the starter into tasty bread. Margaret and James also discuss the intricacies of British vs American English and Margaret learns about a magical Belgian spoon. Guest Info James Stout (He/Him) can be found on Twitter @JamesStout or on the podcast It Could Happen Here. James has a book out called "The Popular Front and the Barcelona 1936 Popular Olympics." You can find it here. Host Info Margaret can be found on twitter @magpiekilljoy or instagram at @margaretkilljoy. Publisher Info This show is published by Strangers in A Tangled Wilderness. We can be found at www.tangledwilderness.org, or on Twitter @TangledWild and Instagram @Tangled_Wilderness. You can support the show on Patreon at www.patreon.com/strangersinatangledwilderness. Transcript Live Like the World is Dying: James on Sourdough Margaret 00:15 Hello and welcome to Live Like the World is Dying, your podcast for what feels like the end times. I'm your host Margaret killjoy, and this week we're talking about that thing you're supposed to conquer: bread. We're talking about bread. Specifically, we're talking about sourdough. And we're talking with James Stout about sourdough. And that's what we're going to talk about. It's gonna be really exciting. I didn't make that sound exciting, but it is. Bread, and baking, and all that shit, something we haven't really covered on here before. And, it's something that I'm really curious about. This podcast is a proud member of the Channel Zero Network of anarchists podcasts, and here's a jingle from another show on the network. [Hums a nondescript "jingle" melody] Margaret 01:36 And we're back. So James, if you would be so kind as to introduce yourself with your name, your pronouns, and then kind of a little bit of your background with I guess, in this case, like bread or preparedness or stuff like that? James 01:49 Yeah, totally. So I'm James. He/him for me. I have my background for this....let me think...I grew up in the countryside. So, I grew up like with animals around, with growing a lot of our own food too, just because that's the way we did stuff. And I think I moved to America in 2008. And without condescending too much, your bread is shit. And so, I was appalled by it. And I've been making my own on and off when I've been home long enough to do it ever since, I guess. And now I still live in the United States in San Diego. And I try and have a little bit of the, like the that sort of, I guess, like preparedness/countryside kind of life. Like, we have we have backyard chickens, and we bake our own bread, and we grow a lot of food too. So, I still try and keep up with all that stuff. Margaret 02:41 And that's inside the city? James 02:43 Yeah, we're not like...I don't want to make it out like we're in a high rise. I have a tiny yard. And then we've, I guess we've liberated the area in between the pavement and the road. I don't know what that area is called. Margaret 02:58 A median. James 02:59 A median. Yeah, it's been...because that's, that's like... Margaret 03:02 Well a medians in the middle of the road. [Sounds unsure] Huh? James 03:04 Yeah. Margaret 03:05 I don't know. I should know. James 03:07 Yeah, you know what I mean, that area that's like liminally public/private. And public, in the sense of owned by the city council, and you can do fuck all with it. Which, you know, isn't great. So, I obtained some lumber and I've tried to put planters out there as well. Margaret 03:24 Oh, nice. What do you grow up? James 03:25 Yeah, So I grow a number of things. I get them from...We actually had a very nice older guy...the other day and an older couple had left their keys in their car. And so I took the keys and put them in the house and left them a note saying, you know, "Come get them." And then they did, and they gave us a voucher when they came and got them, they gave us a voucher for a garden center. So, I'm going to restock my vegetables. But right now I think I've got kale. I like to go...so I do a lot of work in Tucson with a group of indigenous people there, and I like to buy indigenous plants. So there are a couple of nurseries in Tucson and go to. So, I think we have wolfberry. We have agave. We have golden currants. We have carrots. We have kale, Thai chilies, and beetroot. Margaret 04:15 So this is a terrible...I haven't eaten dinner yet. This all sounds very good. James 04:22 Yeah, this is...You're gonna be ruined when I bust out my bread from the oven. Margaret 04:28 I mean, honestly, like bread is...I love bread. I understand that everyone has different body types and different diets. I'm so grateful. I'm not gluten free. James 04:42 Yeah. Margaret 04:43 I love gluten James 04:45 Gluten is my guide star. If someone...I have diabetes, right? And it's like, I think there's a 10% coincidence of autoimmune diabetes and celiac, and I spent some time volunteering with diabetes education and various kinds of places and just...I remember like staying with some folks--and we all have diabetes, so it's fine--I was like, "Fuck, you have celiac as well? That sucks." Like, yeah, it must be profoundly difficult for people, and I'm sorry for them. There are ways to make your own--I think Bob's Red Mill has a pretty good celiac or gluten free blend that you could probably use with a sourdough starter. Certainly, if you fed that starter that flour over time and sort of messed around with your recipe you could probably get something going there. But it's not something I've spent a lot of time with. Fortunately, I'm blessed to be able to digest gluten. Margaret 05:37 So, what is sourdough? Okay, I mean, I sort of know, but I feel like this is a good starting point, right? James 05:45 Yeah. So, it's spontaneous fermentation bread, right? I guess...Like these days, people might be more familiar with like spontaneous fermentation beer like lambics and stuff. Margaret 05:55 No, I don't actually know what spontaneous fermentation means. James 05:58 Okay, so it's when you're capturing wild yeast--and capturing as a strong word--you're encouraging wild yeast from the atmosphere to come and live in a certain place. And then you're using them to ferment you're bread, or your beer, or what have you. Margaret 06:11 Okay, so rather than going and getting yeast you're counting on...This is the way that you make alcohol in prison, right? James 06:18 Yes, yeah. So I'm told. I'm sure. I mean I don't have firsthand experience with it. But yes, it is. And it's a way like ancient Belgian monks would make their beer, right? Like and you hear about back in the day, when people were making beer or making bread they had like a 'magic spoon' that they would stir it with, not knowing that the spoon was like, in fact, what carried the yeast growth from one batch to the next. Margaret 06:44 Oh, that's cool! James 06:46 Yeah. Yeah, it's fun, like a wooden spoon soaking in that yeasty mixture. So yeah, it's basically, your only ingredients for sourdough bread are salt, water, and flour. Margaret 06:59 And so, and also a sourdough starter? But I guess you're saying that you don't start with that. James 07:04 Well, yeah. The only things that you have to purchase or obtain, I guess. Yeah. So you need to get the sourdough starter, which we can get into, like, how do you encourage this bacteria to come and live with you. But you need to obtain it. And then, if you don't make it a favorable atmosphere for them to live, they will just die, right? So you have to keep them alive. And then once you've got those, then you can keep them in your fridge and feed them every week or two. And you can feed them less than that, actually. And yeah, then you've got everything you need, really. You want a big Dutch oven as well. That makes it a lot easier. But yeah, it's you could... Margaret 07:41 Which is a big iron cooking pot with a lid. James 07:44 Exactly. Like a casserole with a lid. Yeah. It's got to have a lid, but you can get those so cheaply now. Like I think I have a large one that is like 35 bucks a Target if you live near a target. I also kind of like to go to thrift stores and buy stuff like that. If I'm out and about I have a special one that I got that I use in like fires and cooking outside. Margaret 08:08 So, why do people make sourdough bread instead of...what is regular [bread]? Because regular bread has yeast in it too, right? James 08:14 Yeah, so it uses...what's the process called...there's a process through which it ferments more rapidly. It's like hyphenated. It's like two names, which...So like my bread--I'm making a batch of bread now, actually--and I started feeding the sourdough [starter] yesterday around around noon, and I build up my starter by adding flour and then I add that to my bulk ferment and then that bulk ferments and it will probably go in the oven tonight. Margaret 08:14 Bog ferment? [Misunderstanding how James says "Bulk"] James 08:33 Bulk. [Emphasizing the word.] Margaret 08:38 Bulk. Sorry. James 08:40 Yeah, like when you're bulking, you know? Yeah, so that...like it'll be the yeast, and the water, and the flour will be in contact for like 24 hours, right? So it's a much slower fermentation. And some people find this more digestively beneficial to them. Chorelywood process is what it's called when you speed ferment the bread. So, if you get your cheap bed, like Bimbo bread or whatever, and you sort of like... Margaret 09:07 Bimbo bread? James 09:08 Yeah, you don't have Bimbo bread? Margaret 09:10 No, what's Bimbo bread? James 09:12 You're from the east coast aren't you. Pan Bimbo? It's a type of bread. It's a little bear thing. I think maybe it's Mexican in origin and it's more in Latino communities or Latinx communities. But yeah. That...if you get your crappy bread.. See I don't know the American brands because I don't buy them, but Bimbo won. It just this sticks out. It sticks out in my mind. Margaret 09:36 Okay, the cliche crappy bread that I don't know anyone who eats is Wonder Bread. James 09:40 Yeah, Wonder Bread. Yeah. They sponsored a cycling team once. It was was very funny. Margaret 09:46 That's funny. James 09:47 Yeah, it's probably...That kind of bread is great to eat when you're like doing intense exercise because it just...[incomprehensible retort] Margaret 09:48 I guess okay...Yeah, it just becomes sugar right away. James 09:47 When I was racing in France, we had these things called quioche de posh, which is like pocket brioche, like the shittiest tier of brioche imaginable. Margaret 09:48 I don't know what brioche is. James 09:48 Okay, brioche like an enriched bread...ah, pretending it's a like anarchist's poor [undecipherable], which like I'm not judging anyone, but it's a like enriched bread. It's a milk bread. Like a sweet bread. Margaret 10:09 Okay, I can't imagine this object. James 10:22 it's just like this big, which is very useful in an audio medium. Yeah, I want to say it's the size of like half a cell phone or mobile phone and...Or a pocket knife, a pocket knife is a good analogy. It's about as big as a pocket knife. And then it's like injection filled with Nutella. It takes like to chews and it just it just goes to a goo. Margaret 10:51 Oh, that sounds really nice actually. James 10:52 Yeah, it's great. You need that while you're riding over mountain France or whatever. So like, cheap bread kind of does that, right? Or like sort of mass produce bread very quickly revert to this kind of pasty thing. Whereas, sourdough bread has a much better structure. And at least like I found it to be it doesn't cause any digestion issues for me. Because it ferments for longer, maybe it breaks down some that stuff a bit more easily. Some people will tell you it's more nutritious. I think that largely depends on the flour use and the ingredients you put in it. You can put other stuff in it like fruit or nuts, right. But, I like it because it's a lot more like...I can't imagine in any like...if you're looking at living more sustainably living more independently from capitalism, like, it's possible that you could grow your own grains and grind your own grains. People have done that for a while. Water would be an issue where I live in Southern California. But you know, if you have access...if you don't have access to water you're fucked anyway. Margaret 11:55 Yeah, you have bigger problems than lack of bread. James 11:58 Yeah. So, it's very sustainable in that sense, right. And I think it just tastes better. And I like making my own stuff like. I have all kinds of things that are...Literally before we spoke, I found a knife on the road, and I was regrinding so I can use it. You know, I like to grow stuff. I like to make stuff. So, it appeals to that side of me too. Yeah. Margaret 12:19 Well, that's good too. Because I feel like there's often this weird gender division within DIY. James 12:25 Yeah, it's strange. Margaret 12:27 Yeah. Like grinding your own knife is allowed to one class of people. But, then gardening is allowed to a different one. You know? That's it. James 12:36 Yeah. I think that's kind of bullshit. Like, you had a tweet today about how like trans ladies are becoming associated with firearms ownership now. Yeah, which I think it's great. Maybe cis men could be associated with doing some domestic labor as well. Margaret 12:50 That would be...you know, the world would work a little better if people were like, "Oh, I don't know. He's just gonna go into the kitchen and do all the dishes." It's like, not even...It's like, I'd make sure I do that before he comes over. Because otherwise he's going to spend the whole party doing the dishes. James 13:03 Yeah, ‘cause he's naturally inclined. Yeah. Margaret 13:07 It's the upper body strength. It really helps get into the.... James 13:10 Yeah. The broad pecs really help get into the lasagna dish. Yeah, they were just made that way. Why are the hands so big? So they can cover a whole dinner plate. Margaret 13:21 Exactly. James 13:22 Yeah. You can't argue with science. Margaret 13:27 Okay, so let's say I want to make sourdough, which I do. And I don't know anything about it. Which I don't. How do I make sourdough? I get flour. James 13:39 Yeah. Margaret 13:39 I get water. Did you say sugar? Did I make that up? James 13:42 No, no, you don't need sugar. Margaret 13:44 Salt? James 13:44 Yeah, you do need a bit of salt. So, let's say you're about starting. Margaret 13:50 Oh, and dutch oven. James 13:52 Yeah, yeah. You're one of the 500 people who texted me this in like March 20th, 2020. It caused me to have a "copy-paste-er" on my phone. So what you would do is you would go out...and I'd say like, if you have all the flours...like say you have a good Co-op or nice supermarket available to you. I would suggest buying to start off with, some rye flour, whole grain rye flour, some bread flour. King Arthur is a good brand. Bob's Red Mill is a good brand. Some supermarkets have their own bread flour. It's just gonna have a little more protein, which is a little more gluten, which will give the bread better structure. And I like to have some all purpose flour as well because it's cheaper. So, like for when I'm just feeding my starter and I'm gonna dump it. If I'm gonna dump it I don't need it to be anything fancy, right? But rye flour is great. Yeasts love rye flour. So, what I start out with is like a jar, a glass jar, preferably you don't want a plastic one. Margaret 14:48 Okay, like a mason jar. James 14:50 Yeah. So a mason jar is great. And you want to be able to....flies, like all the little buggy insects love a sourdough starter. Like, I'll use it to catch them when they're becoming a problem that. But, you don't want them in it. So, you're want to be able to put like a little cheese cloth or something over the top of it. Okay, so mason jar is great, because you can use that sealing ring. Margaret 15:11 Yeah, without anything in the middle. Yeah. James 15:14 Yeah. But you do want to let it breathe. You don't want to close the lid, because then you'll get anaerobic fermentation. So, we're going to express everything that we do in terms of percentages of the weight of the flour. So, we're going to start out with 100% hydration. So that means equal amounts of water and flour. And sometimes I read that you shouldn't use tap water, but I think those people are just kind of getting a bit too namby pamby about things. Like it's fine. It's always been fine for me. If you want to use bottled water, if you have a well, more power to you, but I've used tap water and like our tap water is dogshit in San Diego, and it's been fine. Margaret 15:52 Well, I have a well, so....although, I soften the water. So I don't know if that makes it better or worse. James 15:58 Probably better. Ours very hard. It's certainly better a for your other domestic appliances. Margaret 16:02 Yeah, that's why. Most complicated plumbing job I've set up. James 16:08 Yeah, and it's worth it, though. If you live in a hard water area, and you want an espresso machine, you can normally find one that people think is broken and if you decalcify it it's normally fine. That's a little pro tip. Used to want to have no money. I'd buy them yard sales and fix them and sell them on espresso boards. Margaret 16:28 You've had a lot of jobs. James 16:30 Yeah, a great side hustle. Yeah, didn't have a lot of money so had to have a lot of jobs. So yeah, what we're going to start out doing is we're going to do 100% hydration, right? Margaret 16:40 Okay, 1:1 water and flour. James 16:42 Yes, one to one water and flour. So let's say we're going to do 100 grams of each. It's...you can work in American Standards units, if you really must, but it's so much easier to do percentages, etc, in grams. So, I would just just start there. And then after a day, we're going to dump half of that, and feed it again. Now the stuff that you dump, you can either use to start another starter and give that to a friend or have a backup starter. Or I like to keep it and there are recipes for like making crackers out of it and that kind of thing. And you can do other stuff with it. Margaret 17:14 Wait. So I'm just putting...I'm putting some some flour and some water in a jar with some cheese cloth over it, leaving it, and then throwing half of it out? James 17:23 And then feeding it again. Margaret 17:25 By adding more of everything? James 17:27 More of the flour and the water. So another 100 grams flour, 100 grams of water, and then you're going to dump half and feed again the next day. And the reason you're doing that is to get rid of some of the like metabolites and some of the flour that's been digested. And, you want to keep giving it fresh food and that will encourage the yeast to grow. And so once that starts to fizz and bubble, and you'll kind of see little bubbles and you'll...first it'll smell pretty bad, and then after four or five days normally it starts to smell pretty good. It's kind of got a sweet kind of...people say a green apple smells sometimes. Margaret 18:01 This just seems like magic. You're not adding anything but flour and water to this jar and it's bubbling. James 18:07 Yes, it is. I think...I forget...One of the places that used to say like that yeast was proof of God or something that like....Belgian monks used to make beer this way, right? And they convinced themselves it was either their magic spoon or like God's benevolent love. It's not. Margaret 18:22 I mean, both of those things seem just as realistic as the little tiny things in the air that you can't see are eating the food. James 18:33 Yes, yeah, yeah. Invisible flour eaters. Another way to do it is if you can get nonsulfated dried fruits...so you can...You know when you get the dried apricot and they're brown not orange and they taste better? Those are unsulfated. You can also leave those in a jar. Just close the jar. Leave them in a jar with water and close the jar and after a few days it will start fizzing. Margaret 18:55 Close the jar like cheese cloth? Or like 'close it' close it? James 18:59 Lid it. Lid on. Like screw on the lid. And then after a few days, you'll see that water start fizzing. And that's what's happening there. That's the yeast coming off the skin of the fruit. And then you can use that water to make your starter, right. So mix that with flour and then feed it just like you would before. You can kind of combine these two processes, right. You can do the fruit one first and then do that 100% feed it up. And then after a while that starch is going to start bubbling. This is why you want to use a clear glass jar because you'll see it growing, right. You'll see the bubbles all the way up and you'll see that like oh yeah, this is this is fermenting now. That's what's happening. You can even if you want to you can like Sharpie on the side of the jar, you know, when you feed it and then see if it goes up. And the speed at which it will double in size depends on the temperature where you live, right, and the temperature of the starter itself. So, your that's what you're looking for. You're looking for it to double in size about every eight hours. And that's when you know you've got a good fast smoothing starter. Margaret 20:02 Okay, this totally real thing that happens. I know you're explaining this to me, but in my head this is not...when I go try this later nothing's gonna happen that's how I feel. James 20:11 It will blow your mind. It is it's so cool Margaret 20:15 I'm gonna come back and tell you that I believe in a Belgian God. James 20:19 Yeah, you just become a monk in like West Flanders. Yeah, yeah. Margaret 20:25 Okay. Is this the same yeast that is making that...Is this also alcohol? James 20:33 Yes, it's the same. What? Lactobacillus? Fuck, I used to know what they were called in Latin but I don't anymore, but yes Saccharomyces, I think. Margaret 20:43 Magic sky yeast. James 20:44 Yeah, magic sky yeast. Yes, it is. Yeah, it's the same stuff. Brewers yeast, right when you buy it...So it's just... Margaret 20:54 When I buy it it I can see it. But in the air is just exists? James 20:59 Yeah, it's just floating around. Margaret 21:02 All right. James 21:04 Okay, so the yeast have come to live with you in this jar, right? And they are thriving, and you're feeding them. So now we want to take that to where we can bake from it. So, what we do is we take from us starter and we grab half of it, right? So half of... Margaret 21:19 Half a mason jar? James 21:20 Whatever...400 grams. Yeah, it would be the whole mason jar. But we let's say because we're dumping half and feeding every day, right? So we have that amount that we have, we're gonna split it in half. Margaret 21:31 How many days before it's ready. James 21:34 It kind of depends on the temperature. It will ferment faster in a high temperature. It depends on the yeasts that are available in your area, right. So, if I gave you a sourdough starter today and you took it to where you live, right. I sent it to you in the mail, and you started feeding it, it will become different over time because of the yeast in your area as opposed my area. Margaret 21:52 But, I don't need to start from one that you sent to me. James 21:55 No, you can start from from one that you made yourself. you captured yourself. Right? So, that will probably take five or six days, maybe maybe a week. Some people like to feed it was fruit juice instead of water? I don't know if that helps. Some people put apple peels in the water because there's yeast on the skin. Right. So, let's say you spend the better part of a week...and it's very minimal effort, right, it's about five minutes of your day. And you do that, and you start to see it bubbling up, right, you start seeing in the jar it's bubbling up, okay. Now you could. So you're going to take half of that, dump it in a bowl, and you're going to add 100 grams of flour and 80 grams of water, right? So you're at 80% hydration now. And then the other half that's still in the mason jar, you're going to feed that as you normally would, right, 100, 100. Margaret 22:46 Just to keep it going? James 22:47 To keep it going. Yeah. And then you'll let that sit...I don't know, sometimes I let it sit for four hours. You don't want to let it sit for the full eight hours, because then it would have consumed all the food and it will want feeding again. So let it sit for an hour or two and then I seal it in the mason jar or with a jam jar and I pop that in the fridge. So, that slows down the fermentation. So that now...that doesn't need that....That's what we call your storage starter. And that doesn't need feeding for about a week or two. So basically, if you feed it every time you bake you're going to be okay. Okay, so now we've got this other bowl, right, which has got 100 grams of flour and 80 grams of water in your starter. We're going to mix that up, leave it for eight hours. And at this point, we can transition from using the rye flour to using our all purpose flour. Margaret 23:33 Okay, so the rye flour is just to make the starter? We're not making rye bread. James 23:38 No, well, you can, or if your stater ever gets a bit sluggish, and it's not really fermenting the rye flour will spruce...because rye flour is lower protein, right, lower gluten, it doesn't make as good of bread because gluten is what gives the bread the structure. But the protein is not really digested by the yeast, right? That's why it remains in the bread. So, if we're giving it a flour which is lower protein, there's more of the other stuff that yeast want, and that's where they like the rye flour. But that's also why you can't make your whole bread out of rye flour, or it won't be too good if you do. So. Yeah, at this point, once we've captured our starter, I would start transitioning to the AP for the two feedings that we're going to do to build up... Margaret 24:21 AP is all purpose? James 24:22 All purpose. Yeah, sorry, I'm used to using baker slang. It's how you can tell I'm like down with the kids. So you've moved to your like--what we're doing now is called building a levain. It's a French word. And we're going to do two feedings of that, right? So, we're going to do eight hours spaced apart more or less. We're going to do 100 grams of water, 80 grams all purpose...Sorry, 100 grams of all purpose flour, 80 grams of water. And again, what we're looking for is bubbling up, right. So, you can also do this in glass if you want and you're looking for it to double in size and then you feed it again. But like, it doesn't have to exactly double in size, right? Like I don't really like measure shit. I do weigh stuff, but other than that I kind of...so it's March here. It's pretty cold for San Diego. Like, it'll be in the 40s at night and the 50s in a day. And so it takes a lot longer for my bread to bake now. In the summer, it's just like whipping ass. Like the whole thing is done in like, you know, from getting out the fridge to being done in less than 12 hours. But, it's double that in the winter. Margaret 25:31 Is this making dough? James 25:33 What we're now doing is making a large kind of yeast inoculated...a large yeast culture that we're about to put into the dough. So, the reason we're using AP here is because the yeast will consume more of it, right? And it's...So, then we do that twice, right, we do that feeding twice, which is...so 80% hydration feeding twice. Then, we're going to make the dough itself. I've tried to like refine my process to make it as low stress as possible. And it makes really good bread and it takes not very much time. So, I like to bake with 1500 grams of flour, right? So that's...500 grams of flour is is a good sized loaf, right? Margaret 26:16 So you make three loaves at a time? Okay, James 26:19 Yeah, I make three loaves. I have tried to make one giant choad loaf, but it just sort of...What happens is it will blow the top off your Dutch oven. You'll get like a mushroom. What I do is, I measure up my water first. And if it's cold, I'll use hot water, and if it's hot, I use room temperature water, right. So, right now I run the hot tap a little bit. And then I'm doing the same thing I'm doing 80% hydration, right. So for that, because I'm doing 1500 grams of flour. I want 1200 grams of water. Margaret 26:46 It's so interesting because I usually think of things not in terms of...I don't usually think...I'm not much of a baker, but I don't think of things in terms of the weight of them. I think in terms of the volume of them James 26:55 Weight is so much preferable to volume, like Margaret 26:58 Yeah, no, I believe you. I'm not much of a baker. James 27:02 Yeah, people say that cooking is an art and baking in science. But, I think sourdough was like a vibe...Like once you...once you get it down and you're vibing on the same level as your sourdough starter... Margaret 27:14 Okay, because the other cliche there is, is if you can...if you can bake a cake, you can make a bomb. It's the other cliche. James 27:24 I would not trust this method for bomb making. Margaret 27:27 Yeah, don't vibe with that. James 27:28 Yeah, I'm reminded of...my colleague Robert Evans and I were doing an interview with some some folks who are part of the resistance in Myanmar. They will bomb makers, and one of them's like, "Yeah, man, unfortunately, my friend lost his hand." And we're all sitting around and I know what's coming next, and Robert knows what's coming next, and the guy knows he's gonna have to say it next, and he was like, "We really shouldn't have been smoking, dude." Margaret 27:56 Find out more at https://live-like-the-world-is-dying.pinecast.co
Is that pricey probiotic you buy every month really worth it? Do probiotics work? How do we select a good probiotic? Tune in to hear the answers to all this and more on this deep dive episode all about probiotics! We'll demystify some of the brands you are wasting your money on, plus we'll run you through our checklist of what to look for and what to avoid when selecting a probiotic! In this episode, we cover some of the common drugstore brands of probiotics and you will be shocked to hear what is in them! We cover how to read a probiotic label (yes, they can be tricky!) to make sure you are getting your bang for your buck, plus we give you the scoop on the newly popular soil-based probiotics! Also in this episode: Wellness in Wimberley 5/20 & 5/21 - Registration closes 5/12! Live Detox Starts 5/3 - just $14.99 sign up now Choosing the Right Probiotic Why Probiotics are ImportantAll About Probiotics [Top 5 Benefits of Probiotics] Signs of Gut Dysbiosis and How To Do a Probiotic Challenge Red Flags in Common Probiotic BrandsAdditives, Fillers, Inflammatory Ingredients Prebiotics AddedPhytofiber No Strain ID Unfounded Claims What to Look for in a ProbioticStrain ID Formulated with Clinically Studied StrainsTargeted Strength Probiotic Restore Baseline Probiotic Treatment of abnormal gut flora improves symptoms in patients with irritable bowel syndrome Kids BioticProbiotic effects on cold and influenza-like symptom incidence and duration in children Rebuild Spectrum ProbioticSystematic review and meta-analysis of Saccharomyces boulardii in adult patients Efficacy and Safety of Saccharomyces boulardii in Acute Rotavirus Diarrhea: Double Blind Randomized Controlled Trial from a Developing Country Clinical trial: Lactobacillus plantarum 299v (DSM 9843) improves symptoms of irritable bowel syndrome GI Immune Builder Women's Flora ProbioticThe role of probiotics in vaginal health GI Cleanup Beat the Heat Sale on Probiotics - Buy 2, Save 50% on the 3rd bottle! This episode is sponsored by: This episode is sponsored by Carnivore Snax, a delicious snack combining just 2 ingredients: meat and Redmond Real Salt! These melt-in-your-mouth meat pastries are like no other dehydrated meat product or jerky on the market. We love that Carnivore Snax are a pro-America brand who sources from US farmers practicing regenerative agriculture and are verified by the Savory Institute confirming their carbon sequestering status. Check out the ribeye, pork loin, brisket and leg of lamb for just a few of our favorites! Use code ALIMILLERRD to save 15% off your order and get free shipping on $125 or more at carnivoresnax.com.
This talk was given on October 5th, 2022 at Dartmouth College. For more information please visit thomisticinstitute.org. About the speaker: Fr. Nicanor Austriaco, O.P., completed his Bachelor's Degree (B.S.E.) in Bioengineering, summa cum laude, at the University of Pennsylvania, and then earned his Ph.D. in Biology from M.I.T. in the laboratory of Professor Leonard Guarente, where he was a fellow of the Howard Hughes Medical Institute (HHMI). He was ordained a priest in the Order of Preachers in May of 2004. He completed his Pontifical License in Sacred Theology (S.T.L.) in Moral Theology, summa cum laude, at the Dominican House of Studies in Washington, DC, in 2005, and a Pontifical Doctorate in Sacred Theology (S.T.D.), magna cum laude, at the University of Fribourg in Switzerland, in 2015. Fr. Austriaco currently serves as Professor of Biological Sciences & Professor of Sacred Theology at the University of Santo Tomas in Manila, Philippines. Before this position, he was Professor of Biology and of Theology at Providence College in Providence, Rhode Island. His NIH-funded laboratory at Providence College is investigating the genetics of programmed cell death using the yeasts, Saccharomyces cerevisiae and Candida albicans, as model organisms. Papers describing his research have been published in PLoS ONE, FEMS Yeast Research, Microbial Cell, Cell, the Journal of Cell Biology, and the Proceedings of the National Academy of Sciences USA, among others. In philosophy and theology, his essays have been published in the National Catholic Bioethics Quarterly, Theological Studies, Nova et Vetera, The Thomist, Science and Theology, and the Linacre Quarterly. His first book, Biomedicine and Beatitude: An Introduction to Catholic Bioethics, was published by the Catholic University of America Press in 2011. It was recognized as a 2012 Choice outstanding academic title by the Association of College and Research Libraries.
“No two guts are the same. So how can their diets be the same?” says Vincent Pedre, M.D. Vincent, a board-certified internist and functional gut health expert, joins us to discuss everything you need to know about healing your gut, plus: - What's new in the world of gut health (~00:15) - New research that changed Vincent's perspective on gut health (~08:59) - The link between gut health & mental health (~16:14) - What people with the healthiest gut microbiomes eat (~21:25) - How to recover your gut from a round of antibiotics (~24:56) - Vincent's favorite fermented foods (~27:33) - Should you become a seasonal dairy eater? (~30:46) - How mindfulness can enhance your gut health (~32:33) - How to assess your own gut health at home (~36:56) - How often you should actually be pooping (~38:09) - The updated science on fecal transplants (~40:53) - Vincent's take on stool testing (~45:24) - The future of personalized health care (~51:00) - Why you can't out-diet a stressed out lifestyle (~53:16) Order a copy of my new book The Joy Of Well-Being at thejoyofwellbeing.com! Referenced in the episode: - Vincent's newest book, The GutSMART Protocol. - mbg Podcast episodes #364 and #52, with Vincent. - A study on fiber vs. fermented foods. - A study on fiber & stress. - A study on depression & the gut microbiome. - A study on Saccharomyces boulardii & the gut. - A study on sleep deprivation & sugar cravings. - A study on fecal transplants & metabolic health. - Taymount Clinic, Genova Diagnostics, Vibrant America, & Diagnostic Solutions Lab. We hope you enjoy this episode sponsored by Nerdwallet, and feel free to watch the full video on YouTube! Whether it's an article or podcast, we want to know what we can do to help here at mindbodygreen. Let us know at: podcast@mindbodygreen.com.
Watching out for non-GI symptoms of GI issues It's important to learn these because you might be chasing the wrong symptoms for the wrong issue. Food triggers, imbalances in the bacteria, colonies in the gut, or leaky gut can cause unexpected symptoms. Watch out for (non-exhaustive): skin problems, MCI, brain fog, anxiety, depression, joint pain, thyroid problems, small intestinal bacteria overgrowth, correlations to lipids, etc. Does everything start in the gut? Starting in the gut is important. Diet, Lifestyle and Gut Health Foundations Model. The testing doesn't really change a lot the way how you treat the person. The biomarkers in GI are theoretical for the most part but they don't necessarily tell you what diet or probiotics you need. The Ruscio Institute It's a multidisciplinary integrative clinic which promotes a more cost-effective model of functional medicine. We take what works from conventional medicine. Getting bias out of the way, questioning everything you're taught or told, and taking it on the merits of evidence, can be freeing and get you to really help people. Take the ideas on the basis of what support they have and not what camp they come from. Gut Health and Diet Paleo-like Diet is a rough proximity to the spirit of the paleolithic ancestor diet. Simply put, it means eating food that has not been or minimally processed. Pro-tip: Shop the isle of the grocery. Apply the 80-20 principle—if you can't hunt or forge it, don't eat it. But some people can't process too many fruits and vegetables. So better to resolve the dysbiosis first. Then you can reintroduce the grains or vegetables. As the gut heals, the lining of your intestines of villi that secrete enzymes repair, making people better able to digest food and develop tolerance. Choosing your pre/probiotics Both work. Probiotics have more evidence for most things. Prebiotics has more probability of flaring for people. Start with probiotics: more evidence, better evidence, fewer adverse events. People start to look at probiotics as drugs because of what companies are doing on specific strains and specific issues while they actually have tremendous overlap. It's not about using probiotics like a drug reductionistically but about how we can create a simple guide to using probiotics to heal the gut. Three main classifications of probiotics: Lactobacillus and Bifidobacterium. Blends, Saccharomyces boulardii, a beneficial yeast.Soil-Based Blends, usually Bacillus species. If we combine all three, they work better than having just one. How do you actually "heal the gut" We don't always need to quantify, at least in the early phase, pre and post-gut biomarkers. The individual symptoms are a much better way to stir the process than repeat biomarker assessments. Elemental diet has yielded great results for gut health reset and even some autoimmune issues. Use your own biofeedback to stir up how long you want to use it. Dr. Ruscio's Best Medicine: Fixing an overt problem in the gut. And sleep and exercise.
Make your health an act of rebellion. Join The Healthy Rebellion Please Subscribe and Review: Apple Podcasts | RSS Submit your questions for the podcast here News topic du jour: CDC (quietly) removes a massive claim on vaccine safety Podcast Questions: 1. Gut microbiome & antibiotics [36:36] Alex says Hi Robb! I've heard you talk about the importance of a healthy gut microbiome and the impact it has on other areas of the body (mental health, etc). I wanted to get your opinion on potential solutions for promoting a healthy gut microbiome in less than ideal circumstances. I have ulcerative colitis and I've had my colon removed as well as some of my small intestine, I have been on antibiotics and steroids daily for about 1.5 years to deal with ongoing inflammation issues. I assume that the antibiotics wipe out any good gut bacteria I have on a daily basis, and I struggle to get any answers from my medical team on what I can do to maintain any sort of good gut bacteria. I've tried probiotics, but assume they're counteracted by the antibiotics. Any suggestions or resources you think may help? Thanks for all you do! Alex Prescribing an antibiotic? Pair it with probiotics Saccharomyces boulardii to Prevent Antibiotic-Associated Diarrhea: A Randomized, Double-Masked, Placebo-Controlled Trial 2. Queasy running [48:12] Eric says: Hi Robb - my wife and I are huge fans and she suggested I write to see if you had any thoughts on this. I've been an athlete my entire life and always a runner. Lately I've experienced nausea about a mile into my runs. I'm not running hard, in fact it's really just as I'm getting warmed up. I'm breathing harder, but not like race-hard - if that makes sense. We are huge LMNT fans and I consistently consume at least 6000mg of sodium daily. Particularly in the summer heat. I don't experience this any other time other than when I start to run. If I stop for a few min, the feeling generally passes and I can go on with my run. I've looked at what I'm eating prior to my runs and (1) nothing has really changed, even though this feeling is relatively recent and (2) I don't see anything that I think would make me nauseous. I'm a pretty consistent and clean eater. Could this be an electrolyte issue?? For reference: I'm 5'9” 165lbs, lean/muscular. We eat low carb (my wife follows Dr Bernstein) so I eat similarly but include dairy & berries Would greatly appreciate any thoughts you might have on what could be causing this. Thanks for all you - and Nicki - do to keep us informed and entertained! Sponsor: The Healthy Rebellion Radio is sponsored by our electrolyte company, LMNT. Proper hydration is more than just drinking water. You need electrolytes too! Check out The Healthy Rebellion Radio sponsor LMNT for grab-and-go electrolyte packets to keep you at your peak! They give you all the electrolytes want, none of the stuff you don't. Click here to get your LMNT electrolytes Transcript: You can find the transcript at this episode's blog post at https://robbwolf.com/2022/08/19/gut-microbiome-with-no-colon-and-daily-antibiotics-queasy-while-running-thrr121/
**Support the Kickstarter and be part of the sea change in understanding soil health!** https://www.kickstarter.com/projects/mattpowers/regenerative-soil-microscopy-the-book-courses-and-database (Campaign ends 7/17/22) Today on Mushroom Hour we're grace by the presence of Matt Powers (M.Ed) - author, educator, citizen scientist, entrepreneur, and family guy who teaches people all over the world how to live more regeneratively. Personally driven by a deep desire to have the best food possible for his wife and cancer-survivor, Adriana, and their two boys. Matt, a former public high school teacher with a Masters degree in Education, is creator of over a dozen online courses and author of over 20 books on permaculture and regenerative soil science - The Permaculture Student series and the Regenerative Soil Trilogy are just a couple examples. Matt is also the host of A Regenerative Future, the podcast and Youtube show, where he interviews leaders in the regenerative space and shares his own work and insights. I'm excited to learn all about the soil ecosystem, regenerative soil microscopy and more!TOPICS COVERED: Searching for Health in the Soil Horizontal Gene Transfer in Soil Microbes Hallmarks of Soil Health Importance of Bacterial & Fungal Endophytes Critical Role of E. Coli in Soil Ecosystems Rhizophagy Microbes Shaped by and Shaping Their Surrounding Ecology Developing an Open-Source Soil Health Database Organic Matter in Soil and Nutrient Density in Plants Advantages of Farms and Producers Sharing Markers of Soil Health Process of Performing Soil Microscopy Dark Field and Epifluorescence Regenerative Soil Microscopy Kickstarter Community-Based Tools, Knowledge and Solutions Power Found in Understanding Soil EPISODE RESOURCES: Regenerative Soil Microscopy Kickstarter: https://www.kickstarter.com/projects/mattpowers/regenerative-soil-microscopy-the-book-courses-and-database Matt Powers Website: https://www.thepermaculturestudent.com/ Bill Mollison: https://en.wikipedia.org/wiki/Bill_Mollison Dr. James F. White: https://plantbiology.rutgers.edu/faculty/white/James-White.html Saccharomyces cerevisiae (Yeast fungus): https://en.wikipedia.org/wiki/Saccharomyces_cerevisiae Purple Sulfur Bacteria: https://en.wikipedia.org/wiki/Purple_sulfur_bacteria Bionutrient Meter: https://bionutrient.net/site/bionutrient-meter Zach Bush: https://zachbushmd.com/ Arbuscular mycorrhiza: https://en.wikipedia.org/wiki/Arbuscular_mycorrhiza
This lecture was given on March 24, 2022 at the University of Florida. For more information on upcoming events, please visit our website at www.thomisticinstitute.org. About the speaker: Fr. Nicanor Austriaco, O.P., completed his Bachelor's Degree (B.S.E.) in Bioengineering, summa cum laude, at the University of Pennsylvania, and then earned his Ph.D. in Biology from M.I.T. in the laboratory of Professor Leonard Guarente, where he was a fellow of the Howard Hughes Medical Institute (HHMI). He was ordained a priest in the Order of Preachers in May of 2004. He completed his Pontifical License in Sacred Theology (S.T.L.) in Moral Theology, summa cum laude, at the Dominican House of Studies in Washington, DC, in 2005, and a Pontifical Doctorate in Sacred Theology (S.T.D.), magna cum laude, at the University of Fribourg in Switzerland, in 2015. Fr. Austriaco currently serves as Professor of Biology and of Theology at Providence College in Providence, Rhode Island. His NIHfunded laboratory at Providence College is investigating the genetics of programmed cell death using the yeasts, Saccharomyces cerevisiae and Candida albicans, as model organisms. Papers describing his research have been published in PLoS ONE, FEMS Yeast Research, Microbial Cell, Cell, the Journal of Cell Biology, and the Proceedings of the National Academy of Sciences USA, among others. In philosophy and theology, his essays have been published in the National Catholic Bioethics Quarterly, Theological Studies, Nova et Vetera, The Thomist, Science and Theology, and the Linacre Quarterly. His first book, Biomedicine and Beatitude: An Introduction to Catholic Bioethics, was published by the Catholic University of America Press in 2011. It was recognized as a 2012 Choice outstanding academic title by the Association of College and Research Libraries.
The magic microbe that makes bread rise and beer alcoholic is yeast -- often, the species Saccharomyces cerevisiae. Learn how it works in this episode of BrianStuff, based on this article: https://recipes.howstuffworks.com/tools-and-techniques/yeast.htm See omnystudio.com/listener for privacy information.
Thank you for joining us for our 2nd Cabral HouseCall of the weekend! I'm looking forward to sharing with you some of our community's questions that have come in over the past few weeks… Justin: Hi Dr. Cabral, Does cold weather make you sick? My mother is paranoid about her body being cold even when she is inside, and being out in the cold weather she is even more paranoid. She is convinced cold weather will make her sick. I've looked this up and could not find anything on it. Thanks Fay: I'm curious… Dr. Cabral you cured yourself of all your diseases. Drs tell me mine is not reversible. I have Exocrine Pancreatic Insufficiency (EPI).. my pancreas is not producing the enzymes I need to digest my fats, proteins and carbs. I have done your labs and your protocols. However, I am going to have this continued bacterial overgrowth because of the EPI. I am taking XXXX enzymes with all meals. My pancreas is fine, not enlarged. My liver is fine..I still have my gallbladder. I have no surgeries or diseases. I've done all the bloodwork, endoscopy etc. I am fine except for the EPI. My Dr said I was drinking more alcohol than I should have on a daily basis. It's been a few years now that I only have few drinks on weekends. I know I should have none.. I've tried that with no change. My question is can I heal my pancreas so that it makes the enzymes I need? Otherwise there's no point in doing anything more to get rid of the excess bacteria I have.. it'll just keep coming back. I suffer with bloating and burping. XXXX enzymes helps but I really don't want to take these pills the rest of my life if I don't have to. Thanks for any insight with this. Kenny: Hi Dr. Cabral, a friend sent me an article saying that there's health risks to taking melatonin. I take it at least 5 nights a week and I know in the past you've spoken very highly on melatonin and it's safety. Here is a link to the article. It's CNN, so I am very skeptical already. Looking forward to hearing your thoughts. Thx! https://www.cnn.com/2022/02/01/health/melatonin-overuse-wellness/index.html Alicja: Hi Dr. Cabral, I love your podcast and have learned so much from it! I've had candida overgrowth and other gut issues that I have been working on. I've done a couple of protocols for candida and parasites in the past (not yours) but still experience lot's of bloating. I take probiotics daily. One of the probiotics I take has S.boulardi in it. I know it's a good yeast, but it still yeast. My question: can Saccharomyces boulardii make candida worse? I also had to take antibiotic recently (Xifaxan), so I want to bring good bacteria to my gut now. Will I benefit from s.boulardi, or can it make my candida worse? (I just purchased Complete Candida, Matabolic and Vitamins test from you and will retest for candida to see where I stand now, I'm curious about the "good fungi" and candida interaction) Alicja: Hi again Dr. Cabral, I also would love to ask you about the medicianal mushrooms and candida overgrowth? Chaga, Reishi, Lion's Mane, Turkey Tail, Cordyceps etc. Can they be good for a person with gut imbalances and candida overgrowth? Or will they make my condition worse? Thank you so much for your answers. Lot's of gratitude and love towards you and your family. Elizabeth: Hi Dr. Cabral! Thank you for all of your wonderful wisdom - I have been a faithful follower for many years. My daughter was diagnosed with a Chiari-1 malformation at age 2 (about 4 years ago) after a fall that required a CT scan due to persistent concussive symptoms. We had an MRI one year ago that showed interval development of a syrinx. Because of the higher probability that it may cause irreversible paresthesias and/or chronic pain, we decided to have decompression surgery in attempt to reduce the pressure in her spinal cord. She has had a follow-up MRI in the past 6 months which has not shown much improvement in the size of the syrinx. Wanting to avoid surgery again, I am curious as to whether you have any recommendations (not cures, diagnoses or treatments) to improve her symptoms. We are currently in PT due to her low muscle tone and poor coordination. I also give her a high quality multivitamin, Vitamin D3/K2, and omega daily. How would you treat this if it were your daughter? Thank you again! Elizabeth Thank you for tuning into this weekend's Cabral HouseCalls and be sure to check back tomorrow for our Mindset & Motivation Monday show to get your week started off right! - - - Show Notes & Resources: http://StephenCabral.com/2249 - - - Dr. Cabral's New Book, The Rain Barrel Effect https://amzn.to/2H0W7Ge - - - Join the Community & Get Your Questions Answered: http://CabralSupportGroup.com - - - Dr. Cabral's Most Popular At-Home Lab Tests: > Complete Minerals & Metals Test (Test for mineral imbalances & heavy metal toxicity) - - - > Complete Candida, Metabolic & Vitamins Test (Test for 75 biomarkers including yeast & bacterial gut overgrowth, as well as vitamin levels) - - - > Complete Stress, Mood & Metabolism Test (Discover your complete thyroid, adrenal, hormone, vitamin D & insulin levels) - - - > Complete Stress, Sleep & Hormones Test (Run your adrenal & hormone levels) - - - > Complete Food Sensitivity Test (Find out your hidden food sensitivities) - - - > Complete Omega-3 & Inflammation Test (Discover your levels of inflammation related to your omega-6 to omega-3 levels)
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