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Cysteine depletion triggers adipose tissue thermogenesis and weight loss - Nature Metabolism

The authors describe how reduced dietary availability and systemic loss of cysteine leads to adipose tissue browning and rapid weight loss in mice and humans.

Age of Schöningen spears revised to 200,000 years | Press and Public Relations

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Howard G. Smith MD, AM on Instagram: "Sauerkraut Turbocharges Your Gut Sauerkraut, fermented cabbage, produces the same gastrointestinal-friendly compounds as healthy microbiome bacteria, and, in so doing, help maintain the cells of your stomach and intestines. This the conclusion of food scientists at the University of California, Davis. Published in the Applied and Environmental Microbiology journal, the study compared the effects of raw cabbage, sauerkraut, and the liquid brine from fermentation to protect a layer of tissue-cultured cells from the ravages of inflammatory agents. Only sauerkraut demonstrated a significant protective effect. Both store-bought and homemade sauerkraut had the same beneficial effects. It turns out that sauerkraut triggers the production of both lactic acid and amino acids, the same compounds produced by healthy gut bacteria. The investigators are continuing to study this phenomenon to identify the exact compounds that best protect your gastrointestinal tract. Once completed, they plan clinical trials to determine the utility of sauerkraut as a therapeutic agent. https://www.sciencedaily.com/releases/2025/04/250414162040.htm#google_vignette https://journals.asm.org/doi/10.1128/aem.02234-24 #sauerkraut #microbiome #lacticacid #aminoacids #gastrointestinal"

0 likes, 0 comments - drhowardsmithreports on April 22, 2025: "Sauerkraut Turbocharges Your Gut Sauerkraut, fermented cabbage, produces the same gastrointestinal-friendly compounds as healthy microbiome bacteria, and, in so doing, help maintain the cells of your stomach and intestines. This the conclusion of food scientists at the University of California, Davis. Published in the Applied and Environmental Microbiology journal, the study compared the effects of raw cabbage, sauerkraut, and the liquid brine from fermentation to protect a layer of tissue-cultured cells from the ravages of inflammatory agents. Only sauerkraut demonstrated a significant protective effect. Both store-bought and homemade sauerkraut had the same beneficial effects. It turns out that sauerkraut triggers the production of both lactic acid and amino acids, the same compounds produced by healthy gut bacteria. The investigators are continuing to study this phenomenon to identify the exact compounds that best protect your gastrointestinal tract. Once completed, they plan clinical trials to determine the utility of sauerkraut as a therapeutic agent. https://www.sciencedaily.com/releases/2025/04/250414162040.htm#google_vignette https://journals.asm.org/doi/10.1128/aem.02234-24 #sauerkraut #microbiome #lacticacid #aminoacids #gastrointestinal".