Press
Men's Journal rounds up the latest science on fermented foods like yogurt, kimchi, kefir, and sauerkraut and why researchers think they may support gut health, inflammation, and metabolism. The piece features the lab's own Sean Spencer, MD, PhD, on the fermentation-derived compounds now being studied for their metabolic effects.
When a type of food or wellness trend becomes largely understood as “healthy,” many of us assume that more of it is always beneficial, without limit. This “more is better” mentality spreads on social media, where the spectacle of “maxxing” out gets clicks, while the old-school approach of strategic moderation gets scrolled right by.
Sean Spencer, MD, PhD, instructor of medicine, explores how he treats patients with challenging gastrointestinal issues, working with them to heal their gut and improve their microbiome through a variety of tactics, including through introducing variety of foods in small doses, adding more fiber and fermented foods to their diet, and giving “gut shots” of brine from fermented foods.
Untangling the complex connections between the gut, brain and microbiome to heal chronic GI conditions.
Dietary fiber feeds your microbiome and helps keep things moving on the regular, but most of us aren’t getting nearly enough of this unsung nutrient.
Chronic inflammation can be a silent killer, but your diet can play a role in tamping it down.
