Stanford Center for Clinical Research
Project Baseline Health Study Fall Lecture
Thu, Oct 15, 2020
Content Source/Owner:
Stanford Center for Clinical Research (SCCR)
1 hr 9 min
Summary:
“Diet as a Lever to Improve Your Microbiome and Health”
Project Baseline Health Study
2020 Virtual Fall Lecture
Project Baseline Health Study
2020 Virtual Fall Lecture
Thursday, October 15, 2020
Speaker:
Erica Sonnenburg, PhD
Senior Research Scientist
The Sonnenburg Lab
Department of Microbiology and Immunology
Erica Sonnenburg, PhD
Senior Research Scientist
The Sonnenburg Lab
Department of Microbiology and Immunology
About the speaker:
Erica Sonnenburg is a senior research scientist at the Stanford University School of Medicine in the Department of Microbiology and Immunology where she studies the role of diet on the human intestinal microbiota.
She has published her groundbreaking scientific findings in prestigious journals such as Cell, Science, and Nature and is the co-author of the book:
“The Good Gut: Taking Control of Your Weight, Your Mood, and Your Long-Term Health.”
Introduction by Kenneth Mahaffey, MD
Professor, Vice Chair of Clinical Research, Department of Medicine
Director, Stanford Center for Clinical Research,
Director, Stanford Center for Clinical Research,
Stanford University School of Medicine
Chapters:
3:05 – Humans are a walking ecosystem
5:08 – The microbiome is integrated into all aspects of human biology
6:18 – Microbes can cause weight gain Obese Lean
8:09 – The microbiome relies on complex carbohydrates
11:18 – A starving microbiome eats you
15:11 – How can we manipulate the microbiome to improve health?
16:32 – The human genome evolves slowly
21:37 – Two different ecosystems
25:39 – Advancing Human Microbiome Science
27:19 – Participants successfully increased their fiber and fermented food intake
33:42 – Immune status changes linked to microbiome diversity
37:19 – Fermented food consumption increased
42:48 – Probiotics did not increase microbiome diversity
44:25 – Individualized analysis reveals “responders”
48:37 – Blending fiber and fermented foods
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