The Empowering Neurologist – David Perlmutter, MD and Dr. Emeran Mayer

These days we are hearing so much about the so-called, “gut brain connection.” As many of you will note, this was the central thesis of Brain Maker.

On today’s program we will explore a new book, The Mind-Gut Connection, by my friend Dr. Emeran Mayer. Dr. Mayer is a Gastroenterologist, Neuroscientist and Professor in the Departments of Medicine, Physiology and Psychiatry at the David Geffen School of Medicine at UCLA.  He is the Executive Director of the Oppenheimer Family Center for Neurobiology of Stress at UCLA. As one of the pioneers and leading researchers in the role of mind-brain-body interactions in health and chronic disease, his scientific contributions to the broad area of basic and translational enteric neurobiology with wide-ranging applications in clinical GI diseases and disorders is unparalleled. He has published more than 300 scientific papers, and co-edited 3 books. He is the recipient of the 2016 David McLean award from the American Psychosomatic Society. His most recent work has focused on the role of the gut microbiota in influencing the brain, the role of food addiction in obesity, and the role of the brain in chronic inflammatory diseases of the gut.

He has a longstanding interest in ancient healing traditions and affords them a level of respect rarely found in Western Medicine. He has been involved in documentary film productions about the Yanomami people in the Orinoco region of Venezuela and will discuss these experiences, dating back 40 years, with us today.

Dr. Mayer has also spoken at TEDxUCLA on the Mysterious Origins of Gut Feelings in 2015.

Please enjoy.

  • ri

    Fantastic and informative interview yet again! I love how Dr Mayer discussed his visit to primitive parts of the world and the rain forest and how the people who live there lived and ate it would be very interesting to visit different parts of the world where people are the healthiest and live the longest such as Okinawa

    • Lynn Dell

      That reminds me of the Blue Zones book. One of these days I might purchase that book to read.

      • ri

        hmm interesting ill have to check it out. Im currently reading the obesity code by dr fung

  • JohnInTheOC

    Dr. P love to know your thoughts on Lectins. With respects to Blue Zones, I understand they are just now correlating lectin diet to disease

  • Deborah Harper

    That was great. We have waited so long for the western medical profession to seriously look at food as medicine. Nutrition is a vitally important aspect of wellness and Dr’s would be much more informed if only they would take nutrition more seriously in medical school. ( I would recommend at least 1 years nutrition education, not one hour). As a medical herbalist, when I think of the mind gut connection one herb that really stands out for me is Chamomile. Taking a closer look at the constituents in chamomile, you can clearly see the mind gut connection in action.

  • Krikit

    Thank you for sharing all these videos!

    • David Perlmutter

      Stay tuned for many, many more!

  • beatrice nordberg

    Very informative and confirming conversation, thank you both

  • Valerie Abraham

    I’m becoming more and more fascinated by this topic. I am trying to incorporate the principles into my own life; I make my own yogurt, sauerkraut, kombucha etc., and eat only organic and pasture-raised, in an attempt to stay healthy in body and mind. (I’m thoroughly disenchanted with the health care system and often feel like screaming at the drug commercials on TV–but don’t get me started on that..!) For years I have thought I might be mildly depressed and seemingly unable to be “happy,” so keeping up to date with with all this great info inspires me. Thank you Dr. Perlmutter..!! If you ever need a study participant, I’m in..!!

  • lhzaritz

    There’s a place in venezuela where everyone has huntingtons. Maybe i should move there. Grain brain has given me alot of hope during the last couple of years
    Now experts say no dairy,

  • Paul Gausman

    Do you have any insight into causes and treatments for ulcerative colitis? A friend’s son had this and nothing seems to help.

  • joanna

    I am very keen to improve my gut microbiota and make my own sugar free full fat yogurts & my own Kimchee fermented with salt. Is this enough? I have a limited budget so I prefer to make my own foods whenever I can. Also, would the yogurts & Kimchee I make be probiotic or prebiotic ? It can all be a bit confusing.

    • David Perlmutter

      Those are some very delicious probiotic foods!

      • joanna

        Thank you David, what are some prebiotic foods I should be eating please? I suffer from chronic constipation & am trying to solve that issue.

    • Monica Colmsjo

      Fermented foods are probiotic I prefer kefir and any fermented vegetables it’s the cheapest and best way to get good gut flora.

    • vanwin

      They would be pro biotic, pre biotics are things like cabbage stalks, runner beans, fibrous vegetable matter that takes time to break down.

      • joanna

        Yes, I also have dandelion leaves in salads, Jerusalem artichokes, & other sources of prebiotic vegetables

  • joanna

    Many thanks, I was wondering whether probiotic or prebiotic was best to help resolve constipation?

    • vanwin

      To the best of my knowledge you need them both. The pre biotic feeds the pro biotics.

      • joanna

        Thx, I’ve solved it completely by making & taking my own kimchi, sauerkraut & kefir & yogurt.

        • David Perlmutter

          A smart choice. You know exactly what’s in your food.

  • Faith

    I have been reading about the benefits of eating avocado seed. Is it safe to eat?

  • joanna

    There’s a lot of talk about sauerkraut but I’m the supermarket it seems to be made with vinegar & so is no good- correct?

    • vanwin

      I believe that commercially made sauerkraut is not always made the proper way and that it it best to make it yourself. You can now get special jars from Lakeland plastics and others that have a release valve for excess carbon dioxide that lets it out while not letting in oxygen so the contents do not go mouldy. Also they put a disc over the contents to ensure they remain under the brine. Google “fermenting jars with air release”, this makes it so much easier and you get the full goodness that way.

  • Jean

    I found this interview fascinating. I bought and read the book which is also fascinating. However Dr Mayer implicates animal fat throughout the book as a primary driver of the kinds of problems he treats. I found that aspect of the book disturbing.

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