The MEN1 Mosaic

#41 - Why Your Gut Microbiome NEEDS Fermented Foods (Janice Clyn - Food Scientist & Health Educator)

• Lizzie Dunn • Season 1 • Episode 41

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Gut health expert and food scientist Janice shares her passion for fermented foods and explains how they transform our microbiome, health, and even our food cravings. She reveals how our gut bacteria influence everything from inflammation to immune function and mood.

• Just one tablespoon of fermented food daily can dramatically impact gut health
• Our gut houses trillions of microbes that fight inflammation, heal gut lining and produce 90% of serotonin
• 70% of our immune system is in the gut with microbes instructing immune cells what to do
• Modern processed foods, emulsifiers and additives damage the gut microbiome
• Aim for 30 different plant foods weekly rather than eating the same limited selection
• Food cravings originate from gut bacteria - unhealthy microbes demand sugar while beneficial ones crave nutritious foods
• Restrictive diets and stress about food choices can damage gut health
• Listen to your body's intuition rather than following rigid dietary rules
• Even beginners can make fermented foods as "the microbes do the cooking for you"

Find Janice on Instagram @benourishedbynature, on Facebook at Nourished by Nature UK, or join her wellness hub for £12/month at nourishedbynatureuk.

Join my MEN1 community & receive the free guide that helps keep me out of surgery, off medication and asymptomatic. Click here.

*Here I share my personal experience as a MEN1 patient. Nothing is intended to provide medical or holistic health advice. All opinions are personal, including those of my podcast guests. Always consultant a qualified medical professional.*

Lizzie:

Hello and welcome to a brand new episode of the MEN1 Mosaic podcast. My guest that I have with me today I'm very excited to introduce, is Janice. Janice is a health educator, food scientist, plant-based food fanatic, as she called herself, and is also very much into fermented foods, as she's just been telling me. She is surrounded by them in her kitchen at the moment, and I've invited her on to come and share a little bit of wisdom about all of these areas of interest that she has and how they might help you, as an MEN1 patient or any listener, in your health journey. So welcome, Janice, first and foremost. It's so exciting to have you here. Thank you for coming on well.

Janice:

Thank you very much for inviting me. The problem is with me is getting me to stop talking, because I have too much to talk about in the very exciting world of ferment. So if I talk too much, just tell me to rein it in.

Lizzie:

Not to worry. In that case, I'll jump in with my first question and give us a little bit of direction For someone who doesn't really know much about fermented foods. Why would they have seen them blow up on social media in the news? Why is it that we're seeing kimchi and sauerkraut all over the shop?

Janice:

yeah, well, that's actually a very good question to start with, because I've actually been researching these foods for about 13 years. They're all traditional foods and the research is now showing these foods are literally like rocket fuel for a good gut bacteria. Everyone knows now the importance of health and the importance of our gut health, that having a balanced microbiome and these foods are literally pre-digested superfoods, that they taste absolutely incredible and they balance our gut microbiome because they contain live probiotics like the good guys that we want on our side. So if we start to introduce fermented foods, even a tablespoon a day, that will make a massive impact to our gut health and ultimately to our health and every other level amazing, that's fascinating.

Lizzie:

I didn't know that. It's literally just a teaspoon a day. Yeah, what is the gut microbiome? Without it necessarily needing to be a completely scientific or medical explanation, how do you, as a food fermenter, as a food scientist, how would you explain the gut microbiome and what its kind of role or its function is, why it's important?

Janice:

yeah well, it used to always be thought that you know the the colon really was just a tube for you eat. Food goes in one end, out the other end. What we've now discovered is that our gut microbiome is a home to trillions of these incredible microbes that, to be honest, we would be dead without. We are more microbial than we are human cells and these trillions of gut microbes just work tirelessly, doing so many things for our health. What they do is they fight inflammation on every level. They can heal and seal the gut lining, they produce butyrate, they produce neurotransmitters, 90% of our happy hormones produced in our gut by our good gut microbes. They produce B vitamins, k vitamin, all sorts of things.

Janice:

And the other thing that most people are not aware of is that our gut microbiome actually instructs our immune cells what to do.

Janice:

We have, you know and again it's all about balance that nobody just has. You know, all good gut microbes, although I have to say I did do the Zoe thing last year and I didn't have a trace of any of the bad guys, because I'm only feeding the good guys. So I have an army, a gut full of these really good, powerful gut microbes that are continually working to keep me well and I actually feel better the older I get. I have zero health issues and I know it's because of my gut microbiome. But, as I said, a lot of people don't realise 70% of our immune system is in the gut and it is our gut microbes that instruct our immune cells what to do when there is a problem or when they need to stand down. And an awful lot of the autoimmune conditions these days are because people have a disordered gut microbiome. Their gut barrier isn't sealed and there's, you know, food's getting through into the bloodstream that shouldn't be there and it sets off a whole chain of events ending in some kind of health issue.

Lizzie:

That's really fascinating, and I'm glad that you mentioned the immune system because I know, as an MEN1 patient, that that's super important for me. The immune system is constantly registering that there's something not quite right going on and therefore it's on overdrive the whole time. And things like inflammation don't help. Things like being stressed and anxious don't help don't help. Things like being stressed and anxious don't help, and I know it's so important that I'm putting the right foods, you know in me so that my immune system can can keep me well and keep me healthy.

Lizzie:

Yeah, I I wondered you know for, um, for a lot of people who aren't necessarily particularly aware of their food when I say aware of their food, maybe that they've just kind of grown up with a certain kind of eating and they've adopted that and they've kept that going for the rest of their lives, however old they might be and all this stuff might feel quite new. Where would you point someone kind of towards if they're wanting to try a kind of cooking or style of eating that that you follow, that you think is amazing? And also, where would you not point them towards if that makes sense?

Janice:

right? Well, that's also a really good question. What I do promote is, above everything, is eat real food, eat seasonal food. The issue has come with a lot of the health issues that we're seeing now has come from all the ultra processed foods, and sadly, that's what a lot of people eat. A lot of the plant-based, the vegan options they are. Actually they are ultra processed. A lot of the gluten-free products that people buy in the belief that they're healthier, they are ultra processed. They all contain emulsifiers, artificial sweeteners, pesticides, residues all these things that are negatively impacting a precious gut microbiome.

Janice:

So what I would say to anyone is to buy a the best quality food that you can go for, seasonal food. Eat real food, and by that I mean, you know, try and make your own food from scratch, because then you know exactly what is in it. And the food industry I know because I worked in food science, the food industry are only interested in profit. They don't. They don't care about our health. They want to make products that we will buy and we'll be keep buying because they they make them so addictive that we will keep buying them and they're really, really bad. And that's what's causing so many health issues for people these days, because now that we understand our little gut microbiomes, all these wee trillings of gut microbes, they can't work for us unless they have a food source. That food source is fiber, right, and I don't mean by that saying just go and eat a big, you know a big bag of albaran or something.

Janice:

What we've come to understand now is that diversity is key when it comes to your gut health. So even if I ask people, well, what do you eat in terms of plants? And people say, well, I eat five a day. I eat broccoli, apples, carrots, onions, bananas if you eat only five and that's what you're eating seasonally, all you know, every month, every year, you're eating the same things. What you're doing is you're feeding a really small subset of these incredible bacteria that are there to keep as well, and what we're now understanding is they all have different preferences. It's like having a big family. They all they don't like the same thing. So if you have a family of six and you're making you're only making broccoli for dinner you know what about the one that doesn't like broccoli? What's happening to them? And this is what we need to understand. We've got the message totally wrong. The whole five a day. It doesn't matter, you need to be getting more than five.

Janice:

The current recommendations are now that we need 30 different sources of fiber a week, and it's the different sources. It's not about eating lots of one thing and just keep doing that. It's about diversity. Diversity means resilience for your health, the more different types of plants, and again, the fiber thing.

Janice:

Everyone goes on about protein. Where are you getting your protein from? How many calories? Are there all of the stuff that doesn't matter as much as fiber, because without fiber, your gut microbes can't do all the incredible jobs that they're supposed to do, because they can't work without a food source.

Janice:

And and this is the thing that we're realizing now you know your food is so important. This, you know, your body, basically, is made up of the food that you eat. And I would say to people you know, are you building your health and a good, strong foundation, or it's like the three little pigs? Are you going to build it with, you know, ultra processed food without the right workman? So you've got, you know, shoddy materials. You don't have the right workman.

Janice:

That means, then, your health is really teetering in a very fine line of balance so that, if you know, something comes along and knocks you down, you don't get back up again, whereas I know I've got a really strong and robust immune system. Anything knocks me down, I'm straight back up because I have that resilience built in because of the way that I eat. Um, and as I said, I now will never, I will never go back to not eating fermented foods. They are so important they really really are, and they are so delicious as well they are. They are absolutely addictive, but in a very good way. So if you're going to be addicted to anything, be addicted to fermented food, because they're only going to help you.

Lizzie:

I love that. I love that you mentioned something really pertinent and definitely I relate to this in my journey which is to be very wary of these labels that get stuck on certain foods or certain food types, certain ways of eating, diets, as they're known in inverted commas, whether it's plant based, whether it's gluten free, whether it's ketogenic, whatever it might be. I have had to learn in my journey to really look outside the blinkers of what those labels mean, and I did do a little bit of time plant-based I'm not currently, but I was plant-based for a little bit of time and it did strike me as odd that everything that I could see that had a plant-based label on it came out of a packet nothing was encouraging me to go and pick the fresh fruit and veg from the supermarket shelves.

Lizzie:

Nothing was really encouraging me to think about going from scratch, which I think is what so many people say when they go plant-based is you actually feel like you're more at one with the earth, more at one with you? Know nature, and I say that as much in its kooky sense as quite literally its physical sense as well. So I think that's such an important point to share. Thank you very much for pointing us in that direction.

Janice:

Yeah, do you know? The other thing, though, that I find these days We've just totally lost the plot, and so many people they'll read something on the internet and think, well, if someone else is doing that, that must be okay for me. So you get people doing all of cutting out whole food groups, yeah, and then they're narrowing their diet further and further, and that isn't helping anyone's health. When you look at how we're supposed to eat and how we evolved we evolved with wild plants. We have receptors in ourselves for compounds that are we evolved with wild plants. We have receptors in our cells for compounds that are only found in wild plants, like nettles and wild garlic and all the incredible foods that are there that we evolved with, because we had to eat wild food. We had to be, we had to gather, you know things when, as and when they were ready and available for us, as we should still be doing now. That's why seasonal eating is so important. We shouldn't be eating the same food, and what's happened is that people now have such a narrow diet and, as you said, even people you know maybe with a an autoimmune problem or a chronic problem, a health issue, without actually thinking about how does it impact them, not using their own intuition, but continually looking to see what is everyone else doing. So that must be okay for me. And what we're now understanding is that we're all different. Our gut microbiomes are as unique as our fingerprints. What works for one person doesn't necessarily work for another. We need to start to get back that connection, that gut intuition, and use that.

Janice:

For example, I am plant-based, right, but I eat fish when I feel like it. I eat eggs, as long as I know that they're organic eggs that have come from chickens that are out having a good life. I eat goat's cheese because I enjoy it. Most of what I eat is plant-based, with the beans and the lentils and everything. But nobody is telling me, oh, I can't eat whatever I eat, what I want to eat, because I am guided by what my body's telling me. And I know because I'm incredibly healthy and I have zero health issues that what I am doing works for me and I continually work with that balance. You know, and I drink wine. I love wine. I have a glass of wine. I like a glass of prosecco. I eat a big toaster.

Janice:

I'm not somebody who is oh, I only eat fermented food, although I do eat it every day, but I eat other food as well, and what the problem is is that there is no one size fits all. You have to work with your own gut microbiome, your own likes and dislikes, and even although there are a lot of foods that are really really healthy, they're not okay for everyone. You know, I know people that react really badly to pineapple, which is a fantastic food it's. You know people that react to bananas.

Janice:

You know there are people that are not okay with the nightshade vegetables, but those nightshade vegetables make up the majority of the Mediterranean diet, which is cited, as always, the healthiest diet on the planet, and I studied macrobiotics in 2011. That brought me, that brought the realization to me that our health is really linked with the food that we're eating, and that was my introduction to all the fermented things. You know, again, that was quite a narrow way to eat, and I don't want to have a narrow way to eat. What I want to do is to eat the foods that I enjoy. I eat seasonal foods, I mix it up, you know a bit, and I don't want someone telling me oh, you can't eat that. If I want to eat it and I'm eating it and I'm feeling good, then I'm eating it do you know what, janice?

Lizzie:

I think this is going to be so refreshing for a lot of people listening back because it is so tempting to pick up a particular diet or a style of eating or whatever it might be, and feel somehow bound by the parameters of that, and I think that can actually in its of itself, do so much damage to the gut because the stress and the anxiety it creates to fit within a box that we're not necessarily meant to be in because, there's so much stress here, and stress is obviously felt in the body, no more so than the gut, or in my experience anyway, speaking of me and one

Lizzie:

patient that actually it doesn't matter what I'm putting in here, because this won't digest it. I'm pointing to my stomach for anyone who's listening and not watching. I think it's such an important point you make. I think it's going to be so refreshing for many people, particularly I know. Actually, we have all sorts of different dietary preferences within this ME. In one community, I myself have tried everything under the sun. Currently I'm more of a meat eater, but I speak to people who are plant-based, who eat a little bit of fish, some people who are veggie, some people who you know, you name it. We've got such a variety and I think it's so important that they know and that I know as well. It is absolutely okay to listen to what's going on here and not have to be prescribed to or subscribe to something.

Janice:

Exactly. But the thing is as well as it is with our gut intuition. That is our superpower and the more you use it, the stronger it becomes. And I know because I've got such a good balance in my gut, my gut intuition is spot on. I listen to what my body's telling me. If I want to have something, and I'm going to have it, and then I'm like that, yeah, great, that was a good choice. I feel really good and that, as you said there, that that becomes a really stressful situation.

Janice:

If people think, right, I'm going to be vegan, then they're buying all the vegan crap food with all the additives in it. Or people think, well, I'm going to do this, or I was vegan, or I was plant based, but now, oh, or I was vegan, or I was plant-based, but now I feel as if I really want to eat some meat, and then they get all stressed out about it. So what I would say really is base your diet and go for the best quality foods you can. You know, go with, and again, it's there's no. We should be continually evolving, you know, as we eat and eating different foods in the summer, as we do in the winter, if we have a chronic health issue with lots of inflammation, then it's the plants. It's the plants we want to get in. All the different colors, all the polyphenols, you know, that's what we want to get into your diet, because that means then our trillions of we got microbiome or we got microbes have a food source. They are the ones that fight inflammation, and the thing about any chronic disease is most of it is inflammation that is at the root of it.

Janice:

So if we go back to the gut microbiome, one of the most important jobs that our gut microbes do is produce a compound. It's called butyrate. You'll probably have heard of it, and that is the one thing that it just puts out inflammation anywhere in the body. It's a short chain fatty acid. It also can heal and seal the gut lining. If people have a damaged gut lining, which a lot of people do these days because there's so much, you know, emulsifiers that damage the gut lining, and if people are eating even plant milks that you buy I'm just sitting writing an article just now from my wellness hub because I make my own plant milks, because a lot of the plant milks have got emulsifiers and gums in them that further damages your gut. And again, if you imagine that if your gut lining is a tight layer, everything works properly. Your gut microbes are at this side, there's your immune cells at that side. If that um lining, that if these joints are loose, you get food particles going through into your bloodstream, your immune cells, then think what the hell is that? They set up a reaction and then, unless that gut lining gets, you know, gets healed, and so you just end up with absolute chaos.

Janice:

And, as we were saying, you mentioned also about our immune system. We're not trying to boost, we're trying also about our immune system. We're not trying to boost and we're trying to balance our immune system and a lot of people, their immune system is overworking, it's not switching off and that's what causes so many of the problems, you know. So we don't need to. You know. You see all these superfoods, buy this and you'll boost your immune system. As I said, so many people need to do the opposite and calm it right down.

Lizzie:

Absolutely. That is one of the easiest traps to fall into, I think is not being discerning enough to sit with a label or a tagline or a headline and think, actually, hang on a minute, what is the message that's being conveyed here? Yeah, and I say that there's as much responsibility on the part of patients, listeners, human beings, we consumers and customers, as much responsibility for us to be discerning about what's going on as there is for these food manufacturers and for the government behind them as well, because, let's not forget, there is, you know, a little bit of that going on as well to be pulling out the right stuff. And you mentioned before profit. You know big food, just like with big pharma, obviously there's a drive to make more money. So it's really important.

Lizzie:

I feel that anyone listening to this podcast knows that whatever they see on the front of a packet, whatever they see on the front of a supplement box, absolutely great, take a breath and think through that two or three times before scanning it, you know, at the self-checkout and leaving with it. I think it's so, so important. I get very passionate about it because it's very easy to point outside and say, oh well, it's marketing. That's fed me. This social media has fed me this. Yes, absolutely, but ultimately, I believe the choice lands with us as a customer, as a consumer, to be more discerning and to be really intuitive, as you said. Check in with the body. I mean, I am well aware of people who come to me and said that they get a certain feeling in their body when they pick up one food versus another in a supermarket, and I tried it myself recently. The body knows what it wants.

Janice:

Yeah, it sure does, because I actually do that, as I use your body as a pendulum. If you bring a food source into your, your, your soul, and you ask is this a good choice for me, your body will swing one way or another and, honestly, that is a brilliant way to check things. Obviously, if you pick up like a bag of sugar, that white sugar, okay, that's going to do nothing for anyone. So if you use that as a guide and then you pick up something like maybe a banana or an apple, your body responds in a different way. Your body usually moves towards foods that are good and and goes away from foods that are bad. But again, as you were saying there, one of the key things we need to do is to start to read labels. The more you know, the more ingredients that there are, the more processed the food is, the less benefit is going to be have for your health and probably the more damage it's going to do your gut microbiome. And because, again, as I said, it's all about profit and I I wonder.

Janice:

You go to the supermarket and you're lucky. It's like where is the health food aisle? You're lucky if it's one aisle, so what the hell is the rest of it it's processed. You know, pseudo food, that's what it is, the stuff that comes in the packets, and everyone wants everything fast these days. You know, oh, give us the fast food. Oh, we don't have time, you know, but if you don't make time for your health, you'll have to make time to be ill. And that is actually true, because the food that we eat actually does create our health, and the saying it did used to be you are what you eat, and then it was you are what you absorb. The saying now is you are what you host, you are your gut microbes, and that that's. That's a very interesting way to look at it. And, as I've said, if you've got a good balance in your gut, if you're eating real food without all the the chemicals and the emulsifiers, and you're getting a good variety in your diet, you should have a well-balanced gut microbiome.

Lizzie:

Yeah, it's not rocket science, it's not. It's not. And somehow we have this perception that it is, and I think it's only really once stepping into it and it is such a scary. It's a really scary move to step out of what you're already familiar with, because that's huge. You know that's changing, that could change everything, and you know we are creatures that love certainty. You know we are always after certainty. We're always after knowing what's going to come next. And the truth is that in my experience I never knew what was going to come next, but I had this like curiosity in me that just said keep experimenting, keep experimenting. And I get laughed at because I've tried every different diet under the sun. All I can tell you is that without having tried all of them, I wouldn't know what's right for me now absolutely right and growth is at the end of our comfort zone, that's for sure.

Janice:

I mean, at the weekend I was away at a fire walk, walking over fire and broken glass and doing all sorts, and I'm like that. Do you know what, when you set your mind to something, you can, we can achieve way more than we actually believe that we can. And if we take a bit of responsibility for our own healing journey and, okay, take on board whatever advice you're given, but if you sit with that advice and sit and think, does that work for me? How does that make me feel? Because, at the end of the day, when it comes to diet as well, you know, for me food is like. I love food, I'm someone who just loves to eat. We just make food.

Janice:

I'm thinking about what I'm going to have for my breakfast, what I'm going to make for my lunch, because food, to me, is a joy. It sustains me, it delights me, it gives me energy, it makes me feel good. And what's happened now is it's become a bit of a minefield, a battlefield. People don't know what to eat. They're sitting down, maybe eat something and think, oh, I shouldn't have eaten that. You know that that's not a good choice for me and we've lost the way. We've lost the fact that it's about balance. You don't need to do something a hundred percent or nothing. You know there is a bit in between and you have to gauge it by how you feel.

Janice:

You know, and, as I said, I'm incredibly fortunate I'm.

Janice:

I don't have a health issue I've never had. I'm incredibly lucky with my health, but it's not luck, and I know that over the last 13 years, this has been my journey through, you know, fermented foods and reading and researching, because I'm a food scientist, so I like to research everything to the nth degree and now that this is a way of life for me, that's why I need to try and share it with other people, to empower them that they can make a better choice for themselves. But it's not somebody else telling them what they need to do. You know, and, as you said, if you have tried lots of different diets, then that's fine, because you then know what doesn't work and then you can move forward and maybe come up with your own diet. It doesn't need to be within an arrow oh I am vegan, or I am this, or I'm doing a keto diet or whatever. Just do, just eat in a way that works for you and change it as you go through the seasons and change it as you're guided to.

Lizzie:

I think that's so important and I'm really glad you you've said that yeah.

Lizzie:

I love it when you're speaking because there's such passion and such light behind your eyes and it's very obvious that you know your journey has, you know, really, really enriched you as a person, and it comes across, it's being received, you know, by me now, and I know that it will be by anyone who's listening. You know by me now and I know that it will be by anyone who's listening. You know. Back to this, whatever platform you're listening on, what I wanted to ask you was you kind of just touched on it there if you could make an impact in the world, if you had a mission per se in inverted commas what would it be?

Janice:

oh well, that's a good one. It'd be to turn the world into a nation of fermenters, especially in scotland, because, you know, we don't actually have a tradition of fermenting anything. Most of your traditional cultures, like korea they have kimchi sauerkraut, people think, is from germany, actually originated in china you've got kefir. You've got kombucha all these traditional foods that are incredibly beneficial for us. And in Scotland we've lost. We've lost any knowledge that we had. So many people now are not even cooking. People don't cook. They buy ready meals and, you know, microwave them or deep fry them.

Janice:

I'd love to get people back into their kitchens to rediscover the joy of cooking. And people that say they can't cook, then you can ferment, because fermenting is a bit like cooking, but the microbes are doing the cooking. You don't have to do anything. All you need to do is to get the conditions right and these little microbes will transform any foods into absolute superfoods. And that's my passion. That's what I need to get across to people, because, as I've said now, I could not imagine my life without all of my little microbial buddies, and I know that my gut microbiome is really strong, really robust.

Janice:

And here's the other interesting thing actually, your cravings come from your gut as well. So if you find yourself craving lots of like sugary stuff and donuts and everything else, you can guarantee you've got an imbalance in your gut, because if you've got the bad guys, they only want sugar. So they're sending messages to your brain to tell you go and eat whatever donuts or drink coke. I have the opposite, because I have my gut microbiome. I've got all the good guys. They're continuing telling me to go and eat sauerkraut, go and have sourdough, you know, go and have some kefir, eat some fruit.

Janice:

And that's what I do because, as I said, that is a really cool thing. It's our gut that's telling our brain what to do. It's not the other way around, and that's a really cool thing. So once you start to listen and you start to do it, it just becomes really easy because you know you've just got, you've changed the way that you think about food and, as I said, food should be a joy and a delight. It shouldn't be something that you know people are so stressed out about. As you said, if you're stressed about, oh, should I eat this or should I not eat it, but we really have just kind of lost the plot. So I'm just trying to get people back to eat real food. Tune in, you know, obviously don't. You know, eat chips and fried stuff and rubbish foods. I don't mean that I mean eat real food, but eat food that you enjoy.

Lizzie:

I absolutely love that and it's the perfect time for me to ask you a question, which is if someone listening back to this whether they're an mem1 patient or they have a different diagnosis or no diagnosis at all if anyone has felt inspired by what you've said and feels like they relate and they want to come and work with you or they want to find out more about your work, where is the best place for them to go?

Janice:

right. Well, you can find me on social media. I'm on Instagram at be nourished by nature. I've just launched myself on TikTok because I'm a bit old but my daughter's helping me, so I do a fermentation Friday on TikTok and that's also be nourished by nature. I have a Facebook page called nourished by nature UK. I've currently got 30,000 followers from all over the world and I had over a million views last month on my page. So what I'm sharing and I do share a lot of recipes.

Janice:

I have an online wellness hub which I currently have around 230 people all on their own journey to their best health. That is, you have to pay for that. It's 12 pounds a month. It's a subscription group that's nourishedbynatureuk, but, as I've said, you can join and then you can stay fora month, you can leave. It can be the absolute best investment you ever make in your health. It's less than a coffee a week and I've got so many people in there that have totally transformed their lives. But they've done it. They've taken the knowledge that I've given them all the recipes and the resources and all the different things and changed and the light, and I also have a youtube channel which I'm trying to reinstate. I said, I set that up about four years ago, so, but I do have quite a lot of interesting things on there, um. So, again, you can get me through any of these. You can just put probably just put Mad Fermenty, lady Scotland, and you'll find me Janice Klein.

Janice:

But I really am on a mission now to spread the word, because I'm looking at our health just getting worse and worse and worse. Now one in two people are getting diagnosed with cancer. What is wrong? Why are we not looking at what is happening? It's our diet and our lifestyle that has changed over the last 50 or so years and it's not acceptable. And we're not going to cure all these chronic problems with drugs. We need to start to look at what are we doing to create this. You know um chronic problem within ourselves, and it's generally the immune system, as I said, which is linked to the gut microbiome. So any issue that anyone has, in my opinion, you start with addressing your gut, and it's a no-brainer because it's just eating totally delicious food that just happens to support your gut microbiome and tingle your taste buds and do everything else as well. So you just end up feeling very smug most of the time because you eat delicious food that makes you feel good.

Lizzie:

It's so important and I am so excited and by the idea that you listen to this podcast might come and find you and be able to work with you and experience just some of the joy that radiates from you when you talk about what you love. So I have to say thank you, janice, for the generosity of your time, an absolute goldmine of wisdom, and I very much encourage anyone who's listening go and find Janice, subscribe to her stuff. Just go and learn and experiment. Especially in MEM1, experimenting is so important. So thank you, janice, for your time and I just wish you the best with all of your work well, thank you very much.

Janice:

I'm sure you the best with all of your work. Well, thank you very much. I'm sure you'll be seeing more of me. I'm going to be viral on TikTok this year. That's my plan. Thanks very much for having me, lizzie.