Unlocking the Power of Omega 3 & Branched Fats : A Conversation with Professor Tom Brenna

In this episode of the "The Gut Health Gurus" podcast, host Kriben Govender interviews Professor Tom Brenna, a renowned expert in the field of nutrition. The conversation delves into the science behind gut health and its relationship to nutrition, with a particular focus on the benefits of consuming omega-3 fatty acids and branched fats.

Prof. Brenna provides valuable insights into the complexities of gut health, including how gut microbes influence brain function, and how nutrition can improve gut health and overall wellbeing. He also highlights the benefits of consuming omega-3 fatty acids for cognitive function, mental health and the heart. Additionally, the discussion touches on the importance of seafood in a healthy diet and the role of supplementation when needed.

Overall, the episode provides a fascinating and informative look at the connection between gut health and nutrition, and how individuals can take control of their health by making simple dietary changes.

Bio:

Professor Tom Brenna is a renowned scientist and researcher in the field of nutritional sciences.

With a Ph.D. in Biological Chemistry from the University of Michigan, Professor Brenna has published over 120 research articles in scientific journals, many of which have been cited extensively. He has also received numerous grants and awards for his research, including the prestigious National Institutes of Health MERIT award.

In addition to his academic pursuits, Professor Brenna is also the co-founder and Chief Scientific Officer of VERNX, a company that develops and produces nutritional supplements for optimal health.

His research on omega-3 fatty acids and their impact on brain and cardiovascular health has contributed greatly to the field of nutrition and has led to important insights into the role of diet in preventing chronic diseases.

Topics discussed:

00:00 Start
00:30 Introduction to the podcast and guest speaker, Professor Tom Brenna, a leading gastroenterologist
02:12 Omega 3 Fatty Acids
05:50 Omega 3 : Types and Sources
10:30 Omega 3 Shelf life and efficacy
14:46 Omega 3 Dose Levels for Various Conditions
18:00 Omega 3: Food Sources
21:51 What are Branched Fats and how was it discovered?
33:21 Possible Health Benefits of Branched Fats
39:00 How do Branched Fats impact the Microbiome?
44:44 What is Vernx Peribiotic?
47:98 Vernx Peribiotic Spore based Probiotic
50:00 Who is Vernx suitable for?
51:30 What is the effective dose for Vernx?
53:00 Does Vernx strains colonise the gut?
54.23 Is Vernx suitable for Vegans and Vegetarians?
55.00 What gut health issues could Vernx help with?
58.00 Does Vernx exhibit an initial Herxeimer reaction
59.28 Omega 3: Gut Health Benefits
01.02.38 Tom's top Gut Health Tips

Brought to you by:

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Connect with Professor Tom Brenna:

Connect with Kriben Govender:

[hfctab]

If you came here to hear about branched fats head to 22.12 mark and speed it up to 1.5 as a prsenter is a slow speaker which is not necessarily bad but if you want to save a bit of time, speeding the video up would be a good idea. Interesting discussion, thank you

[Allybobally]

Great vid, Kriben. Does kefir have that strain that you’re talking about?

[warkmard-dwdw]

Professor Brenna, I learned a lot listening to your discussion on Omega-6 and Omega-3 fatty acids with Tucker Goodrich

Among some of the things I recently learned from you were the health benefits of branched chain fatty acids. However, after doing some cursory research, I read, too much the BCFA- Phytanic acid can be detrimental to health and mitochondria in some people. That temporarily applied the breaks to my branched chain fatty acids experimentation.

Can you (or anyone else that knows) elaborate/differentiate on the beneficial and potentially detrimental effects of different branched chain fatty acids.?.

I'd prefer to keep any negative side effects of BCFA, to "non-existent"