View allAll Photos Tagged Microbiome,
I had some green tomatoes that seemed unlikely to ripen, even in California, but I wanted to utilize them without deep-frying. With some research, I found a recipe for fermented green tomatoes, so that seemed like a good way to go, I know a lot of fermented foods start with just the food and salt water, but I wanted to make sure the good microbes get a head start, so I added a teaspoon of live apple cider vinegar to each jar.
C. mast is a commensal bacterium living on the surface of the eye. An NIH study showed that microbes living on the surface of the eye protects cornea from infection.
More information: www.nih.gov/news-events/news-releases/eye-microbiome-trai...
Credit: National Eye Institute
Angela Douglas, Daljit S. and Elaine Sarkaria Professor of Insect Physiology and Toxicology, Cornell University, USA at the Annual Meeting 2017 of the World Economic Forum in Davos, January 17, 2017
Copyright by World Economic Forum / Sikarin Thanachaiary
Angela Douglas, Daljit S. and Elaine Sarkaria Professor of Insect Physiology and Toxicology, Cornell University, USA at the Annual Meeting 2017 of the World Economic Forum in Davos, January 17, 2017
Copyright by World Economic Forum / Sikarin Thanachaiary
Marc Hurlbert
CEO, Melanoma Research Alliance
Amanda Eilian
Founding Partner, Able Partners
Manuel Fankhauser
CEO, Seerave Foundation
Jack A. Gilbert
Professor, Department of Pediatrics and Scripps Institution of Oceanography, University of California, San Diego
Sandrine Miller-Montgomery
Co-Founder, Board Member, President and CEO, Micronoma Inc.
Chidozie Ugwumba
Managing Partner, SymBiosis Capital Management
These diagrams show the flow of aromatic molecules from a glass of wine as they move through the mouth and nasal passages.
When you sip a glass of wine, aromatic molecules such as fruity-smelling esters (colored dots in glass) mix with the saliva in your mouth. This interaction traps some molecules, while others pass into the throat passages (upper diagram). From there, these molecules drift upward to the olfactory region in the nasal passages, where they are perceived as fruity flavors (lower diagram). Since saliva differs in composition and flow rate from person to person, this may allow the same glass of wine to evoke different flavors for each person.
Read more in Knowable Magazine
How saliva changes the flavor of food
The liquid that our mouths produce isn’t just a lubricant. It plays an active role in how we perceive taste and can influence what we choose to eat, researchers are discovering.
knowablemagazine.org/article/health-disease/2023/how-sali...
Lea en español: Cómo la saliva cambia el sabor de los alimentos
Getting the microbe story, straight from the mouth
Q&A — Biologists Jessica Mark Welch and Gary Borisy & dental researcher Floyd Dewhirst: A trio of researchers has mapped the living things that make the tongue, gums and palate home
knowablemagazine.org/article/living-world/2019/oral-micro...
Take a deeper dive: Selected scholarly reviews
Current Perspectives on Food Oral Processing, Annual Review of Food Science and Technology
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Daniel Buckley, Professor, Cornell University, USA at the Annual Meeting 2017 of the World Economic Forum in Davos, January 17, 2017
Copyright by World Economic Forum / Sikarin Thanachaiary
Daniel Buckley, Professor, Cornell University, USA at the Annual Meeting 2017 of the World Economic Forum in Davos, January 17, 2017
Copyright by World Economic Forum / Sikarin Thanachaiary
“We have been unwitting participants in a global gut remodeling experiment over past 100 years.” — Prof Bruce German, UC Davis
David Kyle, Evolve BioSystems at SynBioBeta 2018
• 80% of immune system associated with gut. The gut is the nursery for immune system
• Huge growth in immune disorders in children: Asthma 4x, Allergy 4x, Diabetes 5x
• Breast milk: 15% of its energy not usable by baby – it feeds the microflora in the gut.
• Baby Bif is missing in western babies. Instead, we see opportunistic pathogens, leading to a different pH of stools (5 vs 6 bad). The ph has shifted over 100 years.
On stage at Vator Health just now, Bambi asked Venter what is the best thing Trump could do to improve healthcare policy? Venter quipped: "He could resign."
Always cheeky. He also described what he learned from his recent bout of prostate cancer: “I have a supersensitive testosterone receptor. Everybody thought I had balls of steel. In fact, I have only six repeats in my androgen receptor."
And we learned that indeed, "every sperm is special. Every sperm's unique."
Backstage, he motivated me to get a health nucleus scan with a 10% discount for a couple's test. I responded to say I'd be fascinated to find out how we share each other's microbiome. ;-)
Marc Hurlbert
CEO, Melanoma Research Alliance
Amanda Eilian
Founding Partner, Able Partners
Manuel Fankhauser
CEO, Seerave Foundation
Jack A. Gilbert
Professor, Department of Pediatrics and Scripps Institution of Oceanography, University of California, San Diego
Sandrine Miller-Montgomery
Co-Founder, Board Member, President and CEO, Micronoma Inc.
Winter warmth 🍲 Just when the tulips began to push the tips of their leaves up, we awakened to another 30cm of snow, it seems winter isn’t ready to let go quite yet, and so another pot of warming soup is on the stove. Doukhobor Borscht is a decadent, creamy affair of sweet braised cabbage, an abundance of shredded vegetables, a delicate vegetable broth, satisfying texture- the complete opposite of traditional Polish Barszcz I grew up on, the latter a clear, deep purple broth on a base of fermented beet Kvass. Both my girls always have seconds when this is on the table, dipping thick wedges of crusty homemade buttered sourdough into their bowls. Every meal is an opportunity for conscious nutrition, for feeding the microbiome, for incorporating essential minerals and anti inflammatory foods. Some staple additions to soups for us are 1) Some kind of wild foraged seaweed for minerals, cancer fighting compounds, and a myriad of other benefits. This is usually Kelp, today it was Sea grapes (from Feather Boa Kelp) and some purple Nori. 2) Crushed garlic left to rest for 10 minutes post crushing to activate the allicin compounds (if it is chopped & heated without rest, the potent health benefits are lost) 3) Turmeric grated fresh with fresh ground pepper (piperine enhances curcumin absorption in the body by up to 2000%, combining the spices magnifies the health benefits & makes them bioavailable for absorption) 4) adding every allium I have on hand (in this case there are onions, leeks, garlic and scallion) 5) Making all soups on a foundation of nourishing homemade bone broth, which I keep on hand in the freezer and use in lieu of water when cooking grains like rice as well. 6) Medicinal wild mushrooms that I have harvested & dried are also frequently added, a chunk of Chaga with bone broth, powdered Chicken of the Woods or Turkey Tail, all are easily incorporated into daily meals. These simple but conscious changes don’t contribute much to flavour (the taste doesn’t really change) but these seemingly simple swaps tremendously increase the nutritional value of each meal. #consciousnutrition #slowfood #wildharvest #eatyourmedicine #nourishingtraditions #nourish #earth