Podcast

Episode 33: The Gut-Brain Connection and Why Diversity is Key with Miguel Toribio-Mateas

by Dr. Rangan Chatterjee   /  October 24, 2018

Our everyday food choices affect not only our gut health but also our brain health.  But how exactly does this work?  Nutritionist and clinical neuroscientist, Miguel Mateas explains it all, including the role of pre and probiotics. We discuss how long-term stress affects the gut and how eating a colourful diverse diet is so important for our overall health.  Miguel believes that diversity is important, not only with what we put into our mouths, but in all aspects of our lives – from our thoughts to our experiences.  He talks about the amazing benefits of olive oil and how to choose the best quality.  Miguel is witty and jolly as ever – I really enjoyed this conversation and hope you do too!

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Episode Highlights:

  • Hear about the different uses of olive oil from Miguel’s home country Spain
  • What do we now know about olive oil and its place in our diet today?
  • What is Miguel’s current area of research?
  • Hear about Miguel’s work with The London Agri Food Innovation Clinic
  • Miguel and Rangan talk about microbiome diversity and the role of probiotics.
  • What are the links between the gut and the brain?
  • How does Miguel describe Free-Radicals and how these can affect the brain?
  • Hear how Miguel describes leaky-gut as a consequence of chronic stress.
  • What constitutes a Mediterranean diet and how can this vary?
  • How can pre-biotics help our microbiome?
  • Hear Miguel & Rangan talk about eating the rainbow and the importance of diversity.
  • Dr Chatterjee’s rainbow chart
  • What social factors can have an effect on our gut health?
  • Hear how personalisation is key to improved health.
  • The British Association for Nutrition and Lifestyle Medicine (BANT)
  • What are Miguels 4 top tips?
'Replenishing your body with healthy fats on a regular basis has a really big impact on the brain' Click To Tweet

Find out more about Miguel:

Website   Instagram

Learn more about the Innovation Consultant at the London Agri-food Innovation Clinic, a European Union-funded project where Miguel is working on clinical trials to assess the impact of consuming fermented foods like kefir or sauerkraut not only on gut health, but on brain health too.

Further reading:

Dr Chatterjee’s resources:

Dr. Rangan Chatterjee MbChB, BSc (Hons), MRCP, MRCGP