Food Fermentation and Its Effect on Healthspan with Dr. Jacob Allen and Dr. Mike Miller
- Food Fermentation and Its Effect on Healthspan with Dr. Jacob Allen and Dr. Mike Miller InsideTracker 47:57
Episode highlights:
- Introduction: 00:00:00
- Why have you decided to become a scientist: 00:02:30
- What is fermentation: 00:07:45
- What microbes are involved in fermentation: 00:08:40
- How those microbes get into the fermented food: 00:09:35
- When the Humankind started to utilize fermentation: 00:11:20
- What is the difference between Probiotics and Live Cultures: 00:15:15
- What are the benefits of fermented food consumption: 00:17:43
- What foods are produced through lactic acid fermentation, and what are the best methods for making them at home: 00:23:10
- What is the positive effect of fermented foods on inflammation: 00:29:18
- What impact do fermented foods have on longevity: 00:32:10
- What are Postbiotics: 00:35:05
- Top tip for healthspan: 00:44:20
Not all Fermented Foods Are Equal
While many cultures around the world have enjoyed the benefits of fermented foods for centuries, modern consumers need to be savvier about what they’re buying. Just because a food is fermented or contains live cultures doesn’t mean it offers proven health benefits. The term “probiotics” is specifically defined and requires scientific evidence to support health claims, so don’t be afraid to read labels carefully and choose fermented foods backed by research.
Lactic Acid Fermentation May Be a Key Player in Health
While there are many types of fermentation, lactic acid fermentation, which is responsible for foods like yogurt, kimchi, and sauerkraut, is of particular interest to researchers. Early studies show promising links between consuming lactic acid-fermented foods and positive impacts on gut health, immune function, and even potentially longevity. The specific mechanisms are still being investigated, but it seems these foods offer more than just interesting flavors.
Scientists Are Unlocking the Power of Postbiotics
Scientists are going beyond probiotics and exploring the potential of “postbiotics” – those beneficial compounds produced by bacteria during fermentation. These metabolites may hold the key to unlocking even more targeted health benefits from fermented foods. Dr. Allen and Dr. Miller’s research on aryl lactates, for instance, suggests that some postbiotics could help modulate immune responses and address inflammation. This area of study is rapidly evolving and offers an exciting frontier in food science and human health.
The History and Significance of Fermentation
Long before refrigeration, humans discovered the magic of fermentation. This process, dating back thousands of years, involves harnessing the power of microbes to transform food. What began as a way to preserve food has evolved into an art form, with diverse cultures developing unique fermentation traditions that add flavor and depth to their cuisines.
“A lot of these fermentation practices keep foods for a much longer period of time without refrigeration and we did not have refrigeration until 100 years ago.” – Dr. Jacob Allen
Understanding the Difference: Probiotics vs. Live Cultures
While often used interchangeably, “probiotics” and “live cultures” have distinct meanings. Probiotics refer to specific strains of live microorganisms scientifically proven to provide health benefits when consumed in adequate amounts. In contrast, “live cultures” indicate the presence of live microbes in food but don't guarantee specific health benefits without further research.
“Probiotics are things that have documented clinical evidence. Live cultures, on the other hand, are you eating live microorganisms.” – Dr. Mike Miller
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