nutrition

Dr. M’s SPA Newsletter Audiocast Volume 13 Issue 48

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Covid 19 Post Mortem Part II
The story of the Standard American Diet and its directional connection to death from Sars2 – Covid.
Post Covid population health data has shown us that humans that chronically consume more meat, sugar, animal products and highly processed foods were associated with more death and morbidity if they contracted early versions of Covid19. The effect of consuming sugar products on mortality was considerable, and obesity has affected increased death rates and reduced recovery rates. (Kamyari et. al. 2021) (Greene et. al. 2021) (Merino et. al. 2021) – also a Recipe of the Week.
Enjoy
Dr. M

Dr. M’s Women and Children First Podcast #60 – Moshe Szyf, Ph.D. – Hope and Epigenetics Part 2

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This week’s guest is Professor Moshe Szyf.
This is the second story of hope for us as a species. We have a level of control over our outcome that is baked into our DNA.
Dr. Moshe Szyf joins the show today to discuss the social programming of the epigenome. Dr. Szyf and his colleague Dr. Meaney proposed over two decades ago the first set of evidence that the “social environment” early in life can alter DNA methylation launching the emerging field of “social epigenetics”. He also has illustrated that DNA methylation is a prime therapeutic target in cancer and other diseases to be explored and potentially manipulated for health.
“Together, they discovered that our genetic code, the actual sequential structure of our DNA, can pretty much shrug off the influence of any external environmental factors, short of massive radiation. However, the expression of individual genes within that sequence can be permanently altered by such seemingly innocuous influences as diet or how others treat us. Once triggered, a group of molecules called a methyl group attaches itself to the control centre of a gene, permanently switching on or off the manufacture of proteins that are essential to the workings of every cell in our body. In most tumours, this DNA methylation pattern has been knocked awry, leading to a gene being completely deactivated or triggered to abnormally high activity.” (McGill Reporter)
Dr. Szyf received his Ph. D from the Hebrew University and did his postdoctoral fellowship in Genetics at Harvard Medical School before he joined the department of Pharmacology and Therapeutics at McGill University in Montreal, Canada. He currently holds the James McGill Professorship in Pharmacology. He is the founding co-director of the Sackler Institute for Epigenetics and Psychobiology at McGill and is a Fellow of the Canadian Institute for Advanced Research Experience-based Brain and Biological Development program. Szyf has been the founder of the first “Pharma” to develop epigenetic pharmacology “Methylgene Inc.” and the first journal in epigenetics “Epigenetics”.
Please enjoy my conversation with Dr. Moshe Szyf,
Enjoy,
Dr. M

Dr. M’s SPA Newsletter Audiocast Volume 13 Issue 47

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Covid 19 Post Mortem
As you all know, after reading countless articles that I have posted about COVID and the policies that were put in place by “well meaning” bureaucrats, I have been highly critical of the events that took place and the US Government’s failure on so many fronts. There are two seminal articles that have been written on these topics to date: 1) COVID-19 Origins: Investigating a “Complex and Grave Situation” Inside a Wuhan Lab, 2) COVID Lockdowns Were a Giant Experiment. It Was a Failure. A key lesson of the pandemic. 3) The third and equally critical article that remains unpublished is the story of the Standard American Diet and its direct connection to death from Covid…..also conversations on picky eaters and a recipe of the week.
Enjoy, Dr. M

Dr. M’s Women and Children First Podcast #59 – Randy Jirtle, Ph. D. – The Imprintome and Hope

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Randy Jirtle, Ph.D.
This week’s guest is Professor Randy Jirtle.
Dr. Randy Jirtle joins the show for the second time today to discuss his new research on the imprintome, the regulatory regions that at the earliest stages of fetal development control our epigentic and thus our genetic outcome. This is the Hope locus.
Time Magazine nominated him for person of the year in 2007 and had this to say about him: “Dr. Jirtle’s pioneering work in epigenetics and genomic imprinting has uncovered a vast territory in which a gene represents less of an inexorable sentence and more of an access point for the environment to modify the genome. His trailblazing discoveries have produced a far more complete and useful understanding of human development and diseases” — Time Magazine. This interview is ground zero for the Women and Children First Podcast as we discuss the underpinnings or mechanisms of disease risk for all humans as it relates to the environmental inputs of our lives that are driving health or disease at both the pregnancy and post natal periods. We look specifically at how maternal nutrition and later chemical exposure directly affected the health of the agouti mouse offspring. This experiment was the first of its kind and paved the way for a complete shift in human disease understanding. For parents, this podcast is really the beginning of everything that I am trying to convey regarding a healthy pregnancy and childhood. Without this interview, the following interviews will be more difficult to understand. The picture becomes very clear once his research is cemented in our minds.
His biography is as follows: Professor of Epigenetics at the Department of Biological Sciences, North Carolina State University, Raleigh, NC, and a Senior Scientist at McArdle Laboratory for Cancer Research at the University of Wisconsin, Madison, WI. He was previously professor of radiation oncology and associate professor of pathology at Duke University, Durham, NC, where he had been a faculty member since 1977. He graduated with a B.S. degree in nuclear engineering in 1970 and a Ph.D. degree in radiation biology in 1976, from the University of Wisconsin-Madison. His awards list is long but the key to Dr. Jirtle is that he is a curious thinker and we are grateful for this.
Please enjoy my conversation with Dr. Randy Jirtle,
Enjoy,
Dr. M

Dr. M’s SPA Newsletter Audiocast Volume 13 Issue 44

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In a Nature study by Dr. Chassaing and colleagues we see a data set raising a legitimate concern regarding synthetic emulsifiers. Let us look at the title, dietary emulsifiers impact the mouse gut microbiota promoting colitis and metabolic syndrome…..Emulsifiers are the topic today. Also, some information with a mini literature review and a discussion on power struggles.

 

Enjoy,

Dr. M

Dr. M’s Women and Children First Podcast #58 – Mahmoud Ghannoum, Ph. D. – Microbiomes – Bacterial and Fungal

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This week’s guest is Professor Mahmoud Ghannoum. For over four decades, Dr. Ghannoum has been exploring a critical but neglected inhabitant of the human body, the fungus. Born and raised in Lebanon, Dr Mahmoud Ghannoum is the current Director of the Center for Medical Mycology at Case Western Reserve University. He began his scientific journey at Loughborough University in England where he studied the fungus candida and its health associated diseases. Coupling this work to his curiosity about the whole area of intestinal microorganisms in the human body, he has become one of the leading researchers in the world in this space.
His discoveries include the knowledge that fungal organisms constitute an essential part of the microbiome. In fact, in 2010, Dr Ghannoum was the first scientist to identify over 100 native species of fungi in the oral cavity and that they are mostly friendly to us. Like with bacteria, there are good fungi as well as bad fungi. And just as it was startling to discover that we need positive bacteria in our guts, most people today are shocked to learn that their health depends on flourishing colonies of helpful fungi. Symbiosis in all things seems to be the flavor of the day and history has proven this to be what we should have always assumed.
He is widely published in top journals as well as being the founder and director of Biohm, a company dedicated to microbiome analysis and management from the perspective of fungal and bacterial communities. He is the author of Total Gut Health. This week, Dr. Ghannoum and I look critically at the microbiome of humans from the well trafficked bacterial road to the less travelled fungal road.
Enjoy,
Dr. M

Dr. M’s Women and Children First Podcast #57 – Chef Mark Allison – Healthy Eating from a Chef’s Viewpoint

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This week’s guest is Chef Mark Allison, a highly accomplished culinary artist known for his innovative and healthy creations. Born and raised in England to a family with a deep appreciation for food, Mark developed a passion for cooking at an early age. He honed his skills by attending prestigious culinary schools and gaining practical experience in renowned restaurants around the world. He counts current and past job titles as the Corporate Executive Chef at Forever Oceans, the former Director of Culinary Nutrition at the Dole Food Company and the former Dean of Culinary Arts Education at Johnson & Wales University.
With an unwavering commitment to excellence, Chef Mark has earned a stellar reputation for his meticulous attention to detail and creative flair. Throughout his career, Chef Mark has received numerous accolades and awards for his culinary expertise. His dishes have been featured in prominent culinary publications, and he has appeared as a guest chef on various television shows, where he shares his expertise and passion with a wider audience.
Beyond his culinary prowess, Chef Mark is also dedicated to sustainable and ethical practices in the culinary world. He actively promotes the use of locally sourced, seasonal ingredients, and supports initiatives that minimize food waste and protect the environment. In two words, he is a culinary scientist. He looks at food through two windows, taste and cellular health. Both of which are important to my patients and me. We dive into why and how he does this effectively in a society that is not aligned in the same direction.
He is the author of these books: 3 boys & a chef, 3 boys & a chef 2, Lets get smart about diabetes and 150 projects to get into culinary arts.
Chef Mark Allison continues to push the boundaries of culinary artistry, captivating diners with his extraordinary creations and leaving a lasting impact on the culinary industry. His passion for food, commitment to excellence, and dedication to nutrition and sustainability make him a true culinary visionary.
Please enjoy my conversation with Chef Mark,
Dr. M

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