Welcome back! This is part 3 of our series on the human microbiome. In brief, in parts one and two, we learned about prebiotics and probiotics being fiber and fermented foods, respectively. Now we’ll go on to what postbiotics are, and assess our current knowledge base and where this may lead going forward and how…

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Every morning I enjoy a cup of dark roast coffee with cream and Sweet N’ Low (saccharin). A recent article in the journal Nature, “Artificial Sweeteners Induce Glucose Intolerance by Altering Gut Microbiota” may cause me to change this habit. Saccharin was discovered by a Hopkins chemist Constantin Fahlberg. Its safety was long questioned due…

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