As you listen to this we will have recently finished delivering a keynote presentation in Japan for the MeDiet Conference in Tokyo. Today’s episode focuses on Damo’s new presentation around the microbiome and what he’s discovered on our trips to the European Blue Zones of Ikaria and Sardinia – especially Sardinia’s “maggot cheese”.
In this episode, we give you an exclusive sneak peek into Damo’s upcoming presentation, delving into the fascinating world of gut health, how quickly our microbiome can change with diet, and the unique Blue Zone traditions like Sardinia’s maggot cheese. We also discuss the real role of fermented foods in different cultures, how the Japanese diet influences longevity, and the intersection of tradition with modern health trends. Join us as we explore the art of aging well — one curiosity (and morsel of maggot cheese) at a time!
09:02 Exploring sheep’s cheese probiotics
11:58 Discussing adaptation to new foods
16:40 Incorporating fermented foods daily
17:36 Homemade vs. Commercial Fermented Foods
21:38 Exploring Gut Microbiome Changes
2027 LONGEVITY EXPERIENCES
We are in Sardinia April 28 to May 4 in 2027, and in Ikaria September 7 to 13. We expect to be back in Okinawa in October of 2027. For all the details and to apply to join us on any of our trips go to www.100notout.com
