Tag Archives: food

Dr. M’s SPA Newsletter Audiocast Volume 13 Issue 41

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Literature Review:

  1. Over the past 15 years we have noted a connection between the intestinal microbiome and allergic/autoimmune disease activity in humans. This study continues to pull on this thread of knowledge. We see a direct correlation between a dysbiotic microbiome and human disease risk as young as 5 years of age. The upstream targets remain the same. Healthy food, avoidance of chemicals, consistent daily movement, exposure to normal macrobes and microbes, chronic stress mitigation, vaginal deliveries, breast feeding, avoidance of antibiotics/antacids and more…..Then Section II with – Are we addicted to food? and the recipe of the week.

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

Dr. M’s SPA Newsletter Audiocast Volume 13 Issue 40

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Maternal Microbiome Part II
Mom has a gut microbiome that directly seeds her babies microbiome. This microbiome dictates human long term and short term health. Eating a diet loaded with fiber based fruits, legumes and vegetables will cause a highly diverse bacterial microbiome to exist and this existence is correlated with better long term health……plus a section on mate matching as well as the recipe of the week!
Enjoy,
Dr. M

Dr. M’s SPA Newsletter Audiocast Volume 13 Issue 39

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Maternal Nutrition and the Microbiome – Part I

This was a tricky topic to drill down into one article – so I split it into two. Bear with me on this topic as it is so important in the grander scheme of maternal and child health.
The microbiome by definition: the microorganisms that reside in a particular environment.
Pregnancy is a dynamic event where a woman’s body changes radically, including epigenetically, hormonally, immunologically and physiologically in order to conceive and carry a baby to term. Pregnancy has always been a scientific fascination because of these changes. Now, we add the microbiome to the list, as it is the latest area of research that is shedding light on how pregnancy outcomes are determined.
Part I
This was a tricky topic to drill down into one article – so I split it into two. Bear with me on this topic as it is so important in the grander scheme of maternal and child health. The microbiome by definition: the microorganisms that reside in a particular environment. Pregnancy is a dynamic event where a woman’s body changes radically, including epigenetically, hormonally, immunologically and physiologically in order to conceive and carry a baby to term. Pregnancy has always been a scientific fascination because of these changes. Now, we add the microbiome to the list, as it is the latest area of research that is shedding light on how pregnancy outcomes are determined…… also two sections on covid vaccines and disease…
Enjoy,
Dr. M

Dr. M’s SPA Newsletter Audiocast Volume 13 Issue 32

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Asthma, Allergies and Nutrition – The Story Part III – THE NUTRITION STUDIES – THE TO DO
There is good quality data on specific parts of a diet or nutritional plan as it relates to asthma. This section will detail these micronutrient and macronutrient benefits and how to implement them in an overall asthma plan. We will start by looking at a list of high quality nutritional interventions and then follow with an expanded view of a few critical players…… and a second section of mothers and death risk perinatally.
To your health,
Dr. M

Dr. M’s SPA Newsletter Audiocast Volume 13 Issue 30

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Asthma, Allergies and Nutrition – The Story
Here is a long form look at asthma and allergies as I am preparing a lecture on asthma and allergies for a conference in October. I will break it up into a few parts for your consumption.
  • Asthma is now well known to be an inflammatory disease based on the response to anti-inflammatory medications and pathophysiological evidence making it a prime candidate for anti-inflammatory nutritional interventions.
  • The Standard American Diet is filled with pro-inflammatory highly refined and processed foods that are laden with excessive amounts of sugar and unhealthy fats thus promoting inflammatory pathways that exacerbate disease.
  • The genesis of the inflammation is now believed to start in part in the intestinal and pulmonary microbiomes with the loss of immune tolerance. The intestinal microbiome is highly responsive to whole food dietary alterations.
  • Uric acid, a by product of fructose metabolism, is becoming a known driver of inflammasome activation and local tissue inflammation
  • We will discuss in depth the food choices that lower the inflammatory burden, the asthma phenotype and the food immune reactions that exacerbate disease……..

Enjoy,

Dr. M

Dr. M’s SPA Newsletter Audiocast Volume 13 Issue 6

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This week week look at a piece by David Katz: “I imagine -and in select cases know- that many of my colleagues were encouraged and gratified to hear that the NIH is allocating a sizable sum to the pursuit of precision nutrition. Some number of my colleagues will be directly involved in those research efforts, and others are simply pleased to see nutrition getting some small measure of the attention we agree it warrants. I can appreciate these reactions, but in my case, the response felt more like a wave of nausea accompanied by echoes of “here we go again, again…..”

We also look at some recent studies in the aging space. Two studies by Dr. Sinclair and Dr. Macip looking at age reversal ability. From the David Sinclair Lab at Harvard we see first of its kind data regarding the ability to identify epigenetic marks in mice as the etiology or biomarker of aging. This is nothing short of an amazing discovery. Listen to Podcast #2 with the father of epigenetics Dr. Randy Jirtle to gain a foothold in this world and then listen on.

Enjoy,

Dr. M

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