Skip to content
Emeran Mayer, MD
  • About
    • The Team
  • Education
    • Blog
    • Videos
    • Podcasts
    • Intuitive IBS Class
    • Words of Wisdom
  • Books
    • The Gut-Immune Connection Book
      • Advance Praise
    • The Mind-Gut Connection Book
      • Reviews
  • Recipes
  • Marketplace
  • Press/Media
Emeran Mayer, MD
  • About
    • The Team
  • Education
    • Blog
    • Videos
    • Podcasts
    • Intuitive IBS Class
    • Words of Wisdom
  • Books
    • The Gut-Immune Connection Book
      • Advance Praise
    • The Mind-Gut Connection Book
      • Reviews
  • Recipes
  • Marketplace
  • Press/Media

“The Brain in Pain: A Tipping Point?”
Pain Research Forum
November 5, 2014

Post navigation
← Previous Post
Next Post →

Recent Instagram Posts

emeranmayer

Emeran Mayer, MD


Had a wonderful conversation with Lisa Levitt Gain
Had a wonderful conversation with Lisa Levitt Gainsley of @thelymphaticmessage on her new podcast, It’s Your Lymph We talked all about * Gut-brain axis * Effects of diet and digestion on gut microbiome * Gut microbiome influence on mood, behavior, and cognitive function * Constipation and gastrointestinal disorders * Lifestyle optimizations for a better microbiome and metabolic function This conversation serves as an important reminder to listen to what your body says rather than the noise of a world that’s constantly marketing the next diet, self-care, or exercise model Listen to the full episode on Apple: https://podcasts.apple.com/us/podcast/ep-03-gut-check-the-gut-brain-axis-with-dr-emeran-mayer/id1664039974?i=1000605108036

The enchanted plant world

I had the privilege of
The enchanted plant world I had the privilege of dining at the incredible restaurant, Encanto by José Avillez, while in Portugal We enjoyed 13 courses over 3 hours: - Pumpkin, wild mushroom, sprouts, - Peanut, paprika, lemon - Eggplant azevia (fried pastry with soft filling - Bean, avocado, leche de tigre - Gold covered humus - Carrot tartlet, pine nut milk - Spelt bread, smoked butter, sage ashes - Beetroot, sweet potato, Dijon - Green curry, green vegetable, green citrus - Vegetable Alheira, egg yolk, kale - Rice, black truffle, daikon, sheep butter - Rice pudding, amazake, pear, grape must, almond, bergamot - Meringue, Pinetree cream, Kumquat         From the website: 
“Welcome to this enchanted haute cuisine space where vegetables are the stars. Memorable moments await you.

Distinguished with a Michelin Star the year of its opening,
Encanto serves a unique tasting menu, 100% vegetarian, with around 12 courses, which praise the work of small local producers and showcases seasonal products.   The best vegetables parade across the tables, carefully prepared, in a unique tasting menu. A game of colors, textures and temperatures, with contrasting and unforgettable flavors, is presented in a surprising and original way.

Vegetables, leaves, seeds, seaweed, mushrooms, flowers, fruits, eggs and cheese are delicately prepared and served.” It was an amazing culinary experience in which the emphasis is on taste, visual experience and sustainability, rather than on Carbs, Fat and Protein #michelinstar #encantorestaurant #michelinstarfood #lisbonrestaurants


Not all sourdough products that you find in stores
Not all sourdough products that you find in stores are truly fermented Typical bread found at the grocery store is made with commercial yeast, specifically a species of yeast called Saccharomyces cerevisiae. This species is commonly referred to as ‘baker’s yeast,’ or ‘brewer’s yeast’ as it is used in the production of beer as well. Yeast is added to the dough, which feeds off added sugars, producing carbon dioxide. In order to make sourdough bread, however, you need a sourdough starter, also known as levain. It is essentially a combination of water and flour that ferments with the help of naturally occurring yeasts and bacteria, which are present all around us. The yeast feeds off the carbohydrates found in flour to produce carbon dioxide, and lactic acid bacteria produce sour lactic acid (which gives sourdough its distinct tangy flavor). True sourdough is made with just flour, water, and salt. If you notice any additives on the ingredient label such as yeast or baking powder, this is an indication that the bread is not truly sourdough. And because it is not truly fermented, it will not have the same health benefits. Read the full article by @feelgoodwithfi to learn more about sourdough bread: https://emeranmayer.com/whats-so-special-about-sourdough-bread/ #sourdoughbread #fermentedfoods #guthealthdoctor #guthealthyfood


Load More…



Follow on Instagram

Contact Us







    MIND GUT CONNECTION NEWSLETTER

    Interested in the latest news about diet, the health of the gut, the brain and the planet?

    Get the FREE online MGC Newsletter twice a month.


    SEARCH

    More results...

    Generic selectors
    Exact matches only
    Search in title
    Search in content
    Post Type Selectors

    Follow Us

    Facebooktwitterlinkedinyoutubeinstagram

    Copyright © 2023 Emeran Mayer, MD