Welcome and thank you for listening. When your gut is happy you will be happy. Mainly because you gut contains 100 trillion microbes that can either help to make you very healthy or perhaps very sick. Today I welcome Dr. Bulsiewicz or as he prefers, Dr B. Dr. B is a gastroenterologist and gut mibrobe expert who believes as I do that the way to optimal health is thorugh nutrition. Dr B is a gastroenterologist in Charleston SC. He did his fellowship at the University of North Carolina. He did advanced epidemiology trainingathe the UNC-Gillings School of Public Health and was a NIH grant recipiant.
We have a great chat on the latest information regarding the gut microbiome. The more diverse the species of microbes in our gut the healthier we can become. The healthiest populations have somewhere around 1500-1600 different species of gut bacteria. These bacteria thrive on fiber and produce short chain fatty acids that promote healthy by decreasing inflamation, regulating glucose and cholesterol metabolism, caloric extraction and decrease the risk of colon cancer. Fermentation of vegetable is an excellent souce of PREbiotics which are the nutrition for our gut microbes. This promotes diversification and growth of good microbes instead of taking PRObiotics which are adding a few species of bacterial colonies to the wide number we already have. Dr B and I discuss these topics and many more tonight. I hope you enjoy the chat.
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4 Comments
Boyd Myers
Thanks,
Great synthesis of much of what we know and how it applies clinically. …densely packed into < 1 hour! Congratulations. Fermentation section was a bonus! What was the name of that book?
Nat Acad Science has a plethora of reviews of reaseach gratuitously and insightfully funded since ~2008. Downloads are free!
Keep up the great work…both of you!!!
Dr. Dulaney
Thank you for the kind words. The book, The Art of Fermentation by Sandor Katz.
Boyd Myers
Dr. D or Dr. B,
Forgot to ask…how much is the trade-off of fiber vs the higher sodium intake with foods fermented in brime?
BCM
Dr. Dulaney
There are different amounts of salt in fermented vegetables that are purchased. Look for the ones with the least amount of salt added. If you make your own you can control the sodium. For instance the beet kvass I made had just a few sprinkles of sodium and worked fine. Fermented vegetables certainly are high in fiber but you can attain all the benefits by compromising like adding a tablespoon of sauerkraut to steamed cabbage or soup. The less processed you eat the more fiber you can attain.