Probiotic-rich foods to cultivate: Kefir (fermented milk with attitude) Sauerkraut (unpasteurised for maximum benefit) Kimchi (spicy, fermented Korean vegetables) Miso (umami-rich fermented soybean paste) Tempeh (fermented soy with a nutty flavour) Natural yoghurt with live cultures Kombucha (fermented tea with fizz) Extra support: For those of you who are wanting to give their gut microbiome a really comprehensive boost, consider a high-quality synbiotic like our Love Your Gut Synbiotic
And like I always say, like, Claudia von Boeselager (24:08) Yes
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On his podcast, Andrew Huberman, MD, professor of neurobiology and ophthalmology at Stanford Universitys school of medicine, shared a potential, and slightly gory, origin story for BPC-157
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Staff were polite and helpful during my interactions