Evidence-Based Dietary Approach to Improve Health and Stress Resiliency Through the Microbiome

I’m so happy to be here with Dr. Vincent Pedre to dig into emerging science on the microbiome because as Dr. Pedre preaches: it all starts with the gut. On today’s podcast, Dr. Pedre shares extensive clinical pearls from his vast experience in functional gut health in an approachable and fun way as he drills down on possible causes of the challenging gut epidemic we clinicians see in the increasing numbers of IBS patients walking through our doors.
Dr. Pedre and I discuss how microbial diversity is the holy grail for reducing the risk of chronic disease, and how the gut disruptors of our time, (including food and environmental toxins, chronic stress, our over-sterilized world and lack of time in nature) are leading to many of the health challenges of the day. We get into current science on the impact of a diet high in fiber vs a diet high in fermented foods on microbial diversity and immune activation. And there’s more: we talk about how where we live matters when it comes to our microbiome, the health- or disease-promoting post-biotics that are created, our optimal diet, and our ability to create stress resiliency. It’s a lot - and I’m sure you’ll be fascinated by Dr. Pedre and find numerous valuable insights to support your patients. Thanks for listening, and please leave me a review wherever you hear my voice. ~DrKF

[@williamhenry3337]

Dr Kara Fitzgerald is a true national treasure. I literally eat Dr Jeffrey Bland's Big Bold Health tartary buckwheat pancakes every morning for breakfast. I also keep Dr Kara Fitzgerald's book "YOUNGER YOU " on my sofa next to me every day. It's my medical bible.

[@donnysingh6389]

Are ACV and Red Wine Vinegar considered to be fermented foods ?

[@ElizabethEllisCoach]

time stamps would be very helpful.