Personalized nutrition, personalized medicine, personalized probiotics. These are all trendy concepts, which now include a microbiome component, with exciting objectives but limited practical applications. Now add responses of your microbiome to your diet to this list of what can be … Continue reading
The most common probiotics hail from the genera Lactobacillus and Bifidobacterium. But today researchers have been identifying new genera of bacteria isolated from the healthy human gut that may become the probiotic of the future. (See here for a previous … Continue reading
A message frequently conveyed by scientists involved in the human microbiome is that modern lifestyles have reduced our exposure to live microbes, exposure to microbes is likely good for us, and fermented foods are one way to get high levels … Continue reading
Your gut microbiota is like a fingerprint – unique to you. Yet even within you, it varies significantly. Day to day, your microbiota responds to your diet, medications and some lifestyle influencers. Your microbiota composition also changes in response to … Continue reading
Scan the internet and you’ll see products for, and articles about, use of probiotics to enhance weight loss. But are there any data suggesting that probiotics, prebiotics or synbiotics can help with weight loss? Before exploring this question, keep in … Continue reading
Probiotics have been studied as a means of improving serum lipid patterns. If effective, probiotics could be a tool for dietary modification to promote heart health. It turns out that the gut, and the microbes it contains, plays an important … Continue reading
Among the factors under our control, diet may be the most important determinant of our gut microbiota. Observations from the American Gut Project suggest that foods containing live microbes increase fecal bacterial diversity, which is generally associated with a healthy … Continue reading
Researchers at Washington University have been working to unravel the role of the microbiome in malnutrition (Blanton et al. 2016). Toward this end, they coined the term “microbiota-directed foods” (MDFs). This has led them into the quagmire of the narrow … Continue reading
Love yogurt, kefir, cheese, wine, beer, kimchi, and pickles? A new peer-reviewed paper supported in part by the California Dairy Research Foundation, reveals evidence that fermented foods, developed thousands of years ago for their ability to avoid contamination, may increase … Continue reading
14th International Symposium on Milk Genomics and Human Health Program The three day event is being organized by the IMGC in collaboration with Laval University (Institute on nutrition and functional foods and STELA Dairy Research Centre, Dairy Farmers of Canada, … Continue reading