Electronic letter writing campaign July 14 2019

Jeppe Madura Larsen, Researcher Denmark’s Technical Institute – Research group for Food Allergy

David Zilber is Director of Fermentation at Noma. Author: The Noma Guide to Fermentation

Dear Mr Larsen from Denmark meet David Zilber from Denmark (1).
I am writing to you based on research and questions into pain, Parkinson’s, and dysbiosis.  I wrote to David Zilber on Facebook as well about you. I believe you two together could do good things together. 

David Zilber has a gift that I think could transform medicine.  Next to David Bouley, Mr Zilber is a young equal. 

Scientists are finding low levels of Prevotella copri in fibromyalgia sufferers (2) also research from Helsinki has shown Parkinsons Patients have lower Prevotella family in their gut microbiome (3). 

Strangely, your Immunology Paper 2017 finds Prevotella can be inflammatory and bad – yet at the same time- good for the lungs of asthma and COPD sufferers. “The immune response to Prevotella bacteria in chronic inflammatory disease”

As if Prevotella has a MultiplePersonality Disorder. I find this multiple personality…… odd. Don’t you?

Sarkis Mazmanian has indicated Short Chain Fatty Acids can be anti-inflammatory in the gut, yet pro-inflammatory in the brain (4). In May 2019, his lab at Caltech produced research linking the gut microbiome of humans with Autistic-like behavior in mice. (5)

How is this possible?  

Would you consider crossing the border of medical science with the culinary arts? Would you collaborate with a chef?

Is it possible these microbes need to be in teams or pairs in order to be commensal instead of pathobionts?

Food is our medicine.  Food can be paired up; therefore, protective. Unlike pharmaceuticals which target specific receptors, food has a multitude action plans.

Thank you for reading,
Allissa Harter from Iowa, Living in ?? Sweden 

David Zilber on Science Friday – July 12, 2019
“World-Class Tips For The Home Fermenter”

The following is an excerpt of The Noma Guide to Fermentation by René Redzepi and David Zilber.

“There are thousands of products of fermentation, from beer and wine to cheese to kimchi to soy sauce. They’re all dramatically different creations, of course, but they’re unified by the same basic process. Microbes—bacteria, molds, yeasts, or a combination thereof—break down or convert the molecules in food, producing new flavors as a result. Take lacto-fermented pickles, for instance, where bacteria consume sugar and generate lactic acid, souring the vegetables and the brine in which they sit, simultaneously preserving them and rendering them more delicious. Cascades of secondary reactions contribute layers of flavors and aromas that didn’t exist in the original, unfermented product. The best ferments still retain much of their original character, whether that’s a touch of residual sweetness in a carrot vinegar or the floral perfume of wild roses in a rose kombucha, while simultaneously being transformed into something entirely new.”


2) “First Evidence’ Links Gut Bacteria, Fibromyalgia”. 
The findings were published online June 18 2019 in the Journal Pain

3) Parkinson’s research – University of Helsinki – Filip Scheperjans MD, PhD and Velma T.E.Aho MSc, BA

4) “Proving causality in the gut brain axis”-  by Sarkis Mazmanian, Caltech


5) Sarkis Mazmanian Lab
ARTICLE VOLUME 177, ISSUE 6, P1600-1618.E17
MAY 30, 2019
“Human Gut Microbiota from Autism Spectrum Disorder Promote Behavioral Symptoms in Mice”


Article about study: Now researchers show the collection of bacteria and other microorganisms in the gut known as the microbiome contributes to autism-like behaviors such as decreased social interactions and repetitive actions in mice. The discovery means that new therapies for autism based on the microbiome might be possible.

“While all studies in mice need to be validated in humans, our discoveries suggest that microbiome-based treatments may be effective in ASD,” said Sarkis Mazmanian, a microbiologist at CalTech who led the new research.