Dr. Christopher Gardner

But all the stuff I find in mice looks like it's diet related. And I said, oh, poop is icky. I do not want to do poop. But I fear poop. If you fear humans and I fear poop, we could get together. And he said, great, let's do some stuff together. What should we do? And he really found fiber to be the big deal for his mice. And he said, let's do a fiber study with humans.

But all the stuff I find in mice looks like it's diet related. And I said, oh, poop is icky. I do not want to do poop. But I fear poop. If you fear humans and I fear poop, we could get together. And he said, great, let's do some stuff together. What should we do? And he really found fiber to be the big deal for his mice. And he said, let's do a fiber study with humans.

And I said, ah, it seems like the public is really confused about probiotic and prebiotic, probiotic being live bacteria and prebiotic being the fibers. that feed them. And I heard him say this on your show. So if anybody saw this show, your podcast with him, he said, all right, we're just going to humor you and we're going to have a fermented food arm, not just a fiber arm.

And I said, ah, it seems like the public is really confused about probiotic and prebiotic, probiotic being live bacteria and prebiotic being the fibers. that feed them. And I heard him say this on your show. So if anybody saw this show, your podcast with him, he said, all right, we're just going to humor you and we're going to have a fermented food arm, not just a fiber arm.

And I said, ah, it seems like the public is really confused about probiotic and prebiotic, probiotic being live bacteria and prebiotic being the fibers. that feed them. And I heard him say this on your show. So if anybody saw this show, your podcast with him, he said, all right, we're just going to humor you and we're going to have a fermented food arm, not just a fiber arm.

So we've got 18 people to eat as much fiber as humanly possible and 18 people to eat as much fermented food as humanly possible. And so we didn't actually set an upper limit on these. We just said more. We're only going to do this study for Four weeks of ramp up so you can get accustomed to this new stuff in your diet. And then six weeks of maintenance.

So we've got 18 people to eat as much fiber as humanly possible and 18 people to eat as much fermented food as humanly possible. And so we didn't actually set an upper limit on these. We just said more. We're only going to do this study for Four weeks of ramp up so you can get accustomed to this new stuff in your diet. And then six weeks of maintenance.

So we've got 18 people to eat as much fiber as humanly possible and 18 people to eat as much fermented food as humanly possible. And so we didn't actually set an upper limit on these. We just said more. We're only going to do this study for Four weeks of ramp up so you can get accustomed to this new stuff in your diet. And then six weeks of maintenance.

And then we'll even go back four weeks later after the study ends and see how you're doing. And we will look at the microbiome to see if we can change the diversity of the microbiome, the characteristic of the microbes that are in there. And we'll go to this human immune monitoring center that Mark Davis, an immunologist, runs at Stanford. And we'll look at multiple measures of inflammation.

And then we'll even go back four weeks later after the study ends and see how you're doing. And we will look at the microbiome to see if we can change the diversity of the microbiome, the characteristic of the microbes that are in there. And we'll go to this human immune monitoring center that Mark Davis, an immunologist, runs at Stanford. And we'll look at multiple measures of inflammation.

And then we'll even go back four weeks later after the study ends and see how you're doing. And we will look at the microbiome to see if we can change the diversity of the microbiome, the characteristic of the microbes that are in there. And we'll go to this human immune monitoring center that Mark Davis, an immunologist, runs at Stanford. And we'll look at multiple measures of inflammation.

So we did it. We got the people randomized to fermented food who previously had been eating less than half a serving a day to get six servings a day on average. And I will pause just for a moment there in case that seems obscene. So picture that one bottle of kombucha that I have right under the table here is two servings. It's only 50 calories.

So we did it. We got the people randomized to fermented food who previously had been eating less than half a serving a day to get six servings a day on average. And I will pause just for a moment there in case that seems obscene. So picture that one bottle of kombucha that I have right under the table here is two servings. It's only 50 calories.

So we did it. We got the people randomized to fermented food who previously had been eating less than half a serving a day to get six servings a day on average. And I will pause just for a moment there in case that seems obscene. So picture that one bottle of kombucha that I have right under the table here is two servings. It's only 50 calories.

And a serving of sauerkraut or kimchi is likewise very few calories. It's mostly just cabbage. So actually six servings a day was about 300 calories a day. It's not like most of their food was fermented. But given that they hadn't eaten any fermented food hardly at all before, six servings a day was a lot. Yogurt, kefir, kombucha, kimchi, and sauerkraut. Those are the five main things.

And a serving of sauerkraut or kimchi is likewise very few calories. It's mostly just cabbage. So actually six servings a day was about 300 calories a day. It's not like most of their food was fermented. But given that they hadn't eaten any fermented food hardly at all before, six servings a day was a lot. Yogurt, kefir, kombucha, kimchi, and sauerkraut. Those are the five main things.

And a serving of sauerkraut or kimchi is likewise very few calories. It's mostly just cabbage. So actually six servings a day was about 300 calories a day. It's not like most of their food was fermented. But given that they hadn't eaten any fermented food hardly at all before, six servings a day was a lot. Yogurt, kefir, kombucha, kimchi, and sauerkraut. Those are the five main things.

Low-sugar fermented foods.

Low-sugar fermented foods.

Low-sugar fermented foods.