Conversations from the Precision Nutrition Kitchen

Episode 2: Dr. Bruno Xavier

Welcome back to Conversations from the Precision Nutrition Kitchen! On this episode, Dr. Bruno Xavier, Associate Director of the Cornell Food Venture Center, shows us how to safely prepare lacto-fermented vegetables at home. He also talks about his academic and career journey, which began as a curious child, and grew into a career in which he followed new and interesting opportunities. Dr. Xavier also discusses his work at Cornell, including working with people from all over the world to develop food products, and mentoring students on their academic journey. To read the paper we reference about salt and safe fermenting, click here [https://www.sciencedirect.com/science/article/pii/S0362028X2302121X] To learn more about Bruno and his work, click here [https://cals.cornell.edu/people/bruno-xavier] For more information about The Joan Klein Jacobs Center for Precision Nutrition and Health, click here [https://www.cpnh.cornell.edu/] Follow the Joan Klein Jacobs Center on LinkedIn- click here [https://www.linkedin.com/company/cpnh/posts/?feedView=all] Join our mailing list- click here [https://www.cpnh.cornell.edu/news/subscribe]

Episode 1 - Dr. Michelle Loy

Welcome to Conversations from the Precision Nutrition Kitchen- a podcast from The Cornell Joan Klein Jacobs Center for Precision Nutrition and Health at Cornell University. On today's episode, host Marian Flaxman speaks with Dr. Michelle Loy, MD, FAAP, about her journey into the world of "food as medicine", starting with an interest in nutrition that began in childhood. Dr. Loy discusses her clinical experiences alongside evidence from the nutrition literature, and shares about her research and work within Integrative Medicine and Lifestyle Medicine.  Finally, Marian and Dr. Loy prepare a gluten free sourdough bread, and discuss their shared passion for cooking and fermenting nutritious foods. For more information on Dr. Michelle Loy: https://weillcornell.org/news/getting-to-know-michelle-loy-md-of-integrative-health-and-wellbeing [https://weillcornell.org/news/getting-to-know-michelle-loy-md-of-integrative-health-and-wellbeing] https://weillcornell.org/michelle-h-loy-md [https://weillcornell.org/michelle-h-loy-md] For more information on The Joan Klein Jacobs Center for Precision Nutrition and Health: https://www.cpnh.cornell.edu/ [https://www.cpnh.cornell.edu/] To read more about the studies mentioned in this episode: https://www.science.org/doi/10.1126/science.aaz7015 [https://www.science.org/doi/10.1126/science.aaz7015] - MD Anderson fiber study https://pubmed.ncbi.nlm.nih.gov/34256014/ [https://pubmed.ncbi.nlm.nih.gov/34256014/] - FeFiFo study https://www.ahajournals.org/doi/10.1161/JAHA.121.021515 [https://www.ahajournals.org/doi/10.1161/JAHA.121.021515] - Portfolio diet https://www.nature.com/articles/ncomms7342 [https://www.nature.com/articles/ncomms7342] - Diet swap study https://pubmed.ncbi.nlm.nih.gov/35723657/ [https://pubmed.ncbi.nlm.nih.gov/35723657/] - Dr. Loy's scoping review on probiotics  Location: Discovery Kitchen, Cornell University, Ithaca, NY Disclaimer: The views and opinions expressed in this podcast are those of the hosts and guests and do not necessarily reflect the official policy or position of The Cornell Joan Klein Jacobs Center for Precision Nutrition and Health or Cornell University. This podcast is for informational and educational purposes only. While the podcast will cover topics related to nutrition, health, and wellness, and may feature licensed medical professionals, nothing in this podcast should be considered medical advice, diagnosis, or treatment. No doctor-patient relationship is formed.  Health and nutrition are highly individualized, and what works for one person may not be appropriate for another. A qualified healthcare provider is the best resource for guidance tailored to your unique medical history and needs.