Dr. Will Bulsiewicz

It shifts in a direction that actually is allowing the microbiome to produce more short-chain fatty acids.

Now, to be clear, the polyphenol is not the precursor to short-chain fatty acids.

The polyphenol is its own thing.

Resveratrol gets activated, enters your body, and has anti-inflammatory, anti-aging benefits after entering your body.

But what I'm saying though, is that you could eat the same amount of fiber.

And when you sprinkle in some polyphenols, you will get even more short chain fatty acids from that fiber without changing anything else.

So this is the payoff.

We sit here and we celebrate these things.

We celebrate quercetin as being anti-aging and resveratrol and curcumin as being anti-inflammatory, right?

We celebrate these things.

And what I'm saying to you, Jonathan, is that if you had no microbiome, you would not get access to hardly any of these polyphenols.

Five to 10% is what you would receive.

It's the microbiome that gives us the vast majority of what we get.

To me, it's evidence of a symbiotic relationship that we have.

Symbiotic means that mutual benefit with our microbes.

And it also, to me, is evidence of our connection out to the broader world, which is that we as humans without interaction with our environment, without these microbes that come in and reside inside of us that we weren't born with, they come and they become a part of us.

We receive the benefit of this.

So to me, it's a beautiful story.

Yeah.

So we were brought up with the belief that fats are bad.