Dr. Lisa Sardinia is an associate professor in the Pacific University Biology Department. She received a B.S. in Biology from Whitworth College, a Ph.D. in Microbiology from Montana State University and a J.D. from the University of California, Hastings College of the Law.
Following graduate school, she was awarded a National Cancer Institute research fellowship at the University of California, San Francisco studying molecular genetics.
At Pacific University, she teaches Molecular Biology, Microbiology, Basic Science for Optometry and Human Genetics for Physician Assistants. She has been the recipient of the Thomas J. and Joyce Holce Endowed Professorship in Science and the S.S. Johnson Foundation Award for Excellence in Teaching at Pacific University.
In the episode, we discuss:
- Microbiome
- Microbes inside the gut
- Gut microbe biota
- 95% of serotonin manufactured in gut
- Dark chocolate and bacteria in your gut
- Probiotics
- Prebiotics are food that we eat that has food for good bacteria
- Soluble fiber
- Eat food that feeds your gut bacteria
- Whole grains, black beans, cruciferous vegetables
- Dark chocolate benefit – the darker the better
- Most disruptive to gut biome is antibiotics
- Danger: antibiotics with children
- Majority of antibiotics given to children under three are for upper respiratory issues, fact is antibiotics do not work for such issues
- 85% of antibiotics used are given to food sources, and released into the environment including soil and water
- Danger of consuming emulsifiers
- Cow’s milk
- US has low gut diversity — more diversity means more resilience
- Autism and gut connection
- Resetting your gut microbiota by changing diet
- The importance of starting kids out with the right food
- Inflammatory disease is seen less in underdeveloped countries
- Avoid emulsifiers, additives, and artificial sweeteners
NOTES
The American Gut
Michael Pollan ‘Some of My Best Friends Are Germs’
An Epidemic of Absence
How Emulsifiers Are Messing with Our Guts (and Making Us Fat)