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Eating for two: you and your gut bacteria

Eating for two: you and your gut bacteria

FromThinking Nutrition


Eating for two: you and your gut bacteria

FromThinking Nutrition

ratings:
Length:
21 minutes
Released:
Feb 18, 2020
Format:
Podcast episode

Description

There is nothing bigger in the world of nutrition and health at the moment than the gut microbiota. With potential far-reaching health implications, one of the best ways to keep your gut microbes happy is to feed them well. In this podcast, I’ll look at some of the health areas being linked to the gut microbiota. And then explore in greater depth one area, which is that of body weight regulation as the focus for this episode. And then I’ll drill down into letting you know the types of foods and nutrients that feed your gut microbes best. Links referred to in the podcast Pilot study of faecal transplants in obesity https://www.eurekalert.org/pub_releases/2019-05/ddw-frc050619.php Probiotic supplementation and weight loss https://www.tandfonline.com/doi/abs/10.1080/09637486.2016.1181156 Change in microbiota with diet changes in African Americans https://www.nature.com/articles/ncomms7342 Rapid changes in microbiota with diet changes https://www.nature.com/articles/nature12820Episode transcriptTo access the full episode transcript, go to the following link and select the individual podcast episode and then click on the ‘Transcript’ tab https://thinkingnutrition.buzzsprout.comConnect with meInstagram: doctimcroweFacebook: Thinking NutritionTwitter: CroweTim
Released:
Feb 18, 2020
Format:
Podcast episode

Titles in the series (100)

Thinking Nutrition is all about presenting the latest nutrition research in plain language and then translating this into what it means for your health. Dr Tim Crowe is a career nutrition research scientist and an Advanced Accredited Practising Dietitian. Tim has over 25 years of research and teaching experience in the university and public health sectors, covering areas of basic laboratory research, clinical nutrition trials and public health nutrition. He now works chiefly as a freelance health and medical writer and science communicator.