When we can’t lose weight, we tend to want to blame something outside our control. Could it be related to the mictobiota – the bacteria and other organisms – that colonise your gut?
L’expertise universitaire, l’exigence journalistique
Articles sur Gut health
Affichage de 41 à 43 de 43 articles
There’s more to fermented foods than a good meal. Scientists are learning just how such foods encourage the growth of probiotics and how this keeps people healthy.
Shoppers have had it with supermarket science and instead are embracing more holistic styles of eating.
Les contributeurs les plus fréquents
-
Professor of Genetic Epidemiology, King's College London
-
Senior Research Fellow, Deakin University
-
Senior Lecturer in Gastro-Intestinal Health, Lancaster University
-
Senior Research Fellow, Alfred Deakin Institute, Deakin University
-
Scientia Professor, UNSW Sydney
-
PhD candidate, UNSW Sydney
-
Professor of Community Health and Wellbeing, The University of Queensland
-
Associate Professor and clinical academic gastroenterologist, Western Sydney University
-
Professor of Earth and Space Sciences, University of Washington
-
Lecturer in Marketing and Consumer Culture Studies, Lancaster University
-
Lecturer in Microbiology, University of KwaZulu-Natal
-
Associate Professor, Faculty of Education, Monash University
-
Lead for Evidence-Based Medicine and Nutrition, Aston Medical School, Aston University
-
Professor, Environment and Development Sociology, The University of Queensland
-
Bennett Chair of Autism, Telethon Kids Institute, The University of Western Australia
