Dr. David Perlmutter

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585 appearances 1 recordings 1 series first heard Jul 2026 last heard 15 Jul

Dr. David Perlmutter’s voice in public audio — every appearance, attributed to the second.

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Recordings per month over the last 12 months — 1 in all, peaking in Jul 2026 with 1.

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Be Well by Kelly Leveque · 393: Alzheimer's Starts Decades Before Symptoms…Here's Why | David Perlmutter · 15 Jul 2026 podcast

But then the thought has been, well, maybe we should do

you know, aggressive probiotics, if we could just straighten out that microbiome, maybe we would have some inroads.

As a matter of fact, there's been some early research indicating that that might have some impact in a positive way, especially in Parkinson's.

But that said,

When the microbiome is disturbed, when we experience what's called dysbiosis, or a change in the diversity and function of our gut bacteria, we'll talk about how we get there in just a moment, then we set the stage again for inflammation because the gut can become permeable.

Things inside the gut can get out,

and challenge the immune system such that it creates more of these inflammatory chemicals called cytokines that make their way to the brain and polarize our microglial cells away from being supportive, away from being brain defenders, to being brain destroyers.

So now I've just connected the microbiome through gut permeability to the formation of inflammatory chemicals to the brain to the shift of our microglial cells.

Let's take it a step further.

Recognize that the most powerful influence on the diversity and functionality of our microbiome are our food choices.

So now we've been able to relate

food choices through the mechanisms, the dots I've just connected to shifting our microglial cells.

Think about that.

That the food we are choosing to eat either for or against is ultimately going to influence whether our microglia are supportive or destructive.

That's really powerful information, isn't it?

I mean, through how it affects our microbiome.

Yeah, also how it affects insulin functionality, our glucose levels, our blood lipids, and certainly blood pressure as well.

I mean, people generally don't consider food as an inroad to controlling their blood pressure, but when we think about

nitric oxide formation from foods that are nitrate rich, like beets, for example, there is forming nitrite in the mouth, forming nitric oxide, dilating blood vessels, lowering blood pressure.

There is a connection there, but it really

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