We begin this edition of our newsletter with an interview to Prof. Robert Hutkins from the University of Nebraska (USA), about the relevance of including fermented foods as part of a healthy diet and lifestyle. For the first time, it has been compiled in one manual everything we know about the science of food fermentation and its impact on human health.
You will also find a new article showing that the inflammatory bowel disease (IBD) risk, previously related to genetics, could partly be mediated by the gut microbiome. Next up we cover a new study, led by Dr. John Speakman, analyzing how the gut microbiota affects thermogenesis in brown and beige adipocytes in mice.
Finally, you will find a recent follow-up study that identified additional pathways by which the opportunistic pathogen Pseudomonas aeruginosa incites gluten sensitivity, independent of gluten metabolism.
We wish you a fruitful reading!
The GMFH publishing team