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Fermented Foods, Fibre, and Immunity | Justin Sonnenburg, PhD, and Christopher Gardner, PhD
The Proof with Simon Hill
Is This a Missed Opportunity?
Sally Kohn: I've had five NIH grants rejected where we sort of got into the complexity of human-seeding food and then the diversity of the microbiome. And so we kept saying, okay, well, you know, we're going to Modify the humans diet and check out the microbiome and look at inflammation. But our outcome was inflammation. There's just hundreds of factors that you can look like in the cascade of events metabolically that happen during the inflammatory process.Kohn: We now have some donor money. What is it we want to do? The public is just fascinated with fermented food too, prebiotics and probiotics. Why don't we do both?
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