Hello and welcome to Sigma Nutrition Radio. I am your host, Danny Lennon, and this is episode 351 of the podcast.

Before we get into things, just let me say thank you for listening into the podcast.

And then a special thank you for everyone who continues to share a word of the podcast around,

to tell people about it.

And then also, especially to those you who support the podcast

whether that's over on Patreon or people who are giving direct donations one time via the website

so thank you for doing that and just a couple of people who've done so over the past few months

I want to give a special thank to. So thank you to

Paul Stab in Germany, to Hudson Keen in the UK, to Daniel Schultz in the US, and to Chauvinnley

here in Ireland. Thank you all for going and supporting the podcast by leaving a donation over on the website. It's very much

appreciated. And for anyone else that considers doing that in the future, thank you so much as

well. So you can access that in the podcast link over on sigmautrition.com. So if we turn to

today's episode, I'm delighted and honored to be joined by Professor Glenn

Gibson, who is Professor of Food Microbiology at the University of Reading in the UK.

And he's been researching bacteria in the gut for over 30 years now.

And in fact, together with his colleague Marcel Robert Fried, back in the mid-90s,

they produced a paper in which they coined the term prebiotic. And so it's amazing to see the change

in that field of research from that point until now. And some of that is what I'm hoping to discuss

with Professor Gibson in a few

moments. He's published over 450 research papers to date. He's published over eight books,

and his current research centers around acute and chronic gut disease. But additionally,

he looks at probiotics, prebioticsiotics, gas production within the gut,

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