Understanding Macronutrient-Microbiome Interactions: Implications for Optimizing Gut Health with Dr. Tom Fabian, PhD, CNTP (November 19)

The actions of the microbiome on undigested carbohydrates may
have beneficial or harmful effects, depending on the context. Less well known is the fact that many other dietary components, including proteins, fats, phytochemicals, and micronutrients, can also affect the microbiome in ways that may have positive or negative effects on health.

Hawthorn welcomes Dr. Tom Fabian for his webinar presentation Understanding Macronutrient-Microbiome Interactions: Implications for Optimizing Gut Health, Tuesday November 19th, 2019 at 4 PM Pacific.

This webinar will be 75 minutes plus Q&A.

RSVP HERE.

In this presentation, the two-way interaction between macronutrients and the microbiome will be discussed, with a focus on how this interaction impacts important aspects of intestinal health. Clinicians will come away with a more comprehensive understanding of how targeted nutritional approaches can be implemented to influence microbiome balance and intestinal health.

Tom Fabian, PhD, CNTP is a functional nutrition practitioner, educator, speaker, consultant and translational science expert. He is a former research scientist with deep translational science expertise in the role of the human microbiome in health, disease, aging and healthspan optimization. As a leading expert in translational applications of microbiome research in integrative health settings, Tom’s primary focus is on providing educational resources and consulting services for integrative practitioners, and consulting and advisory services for clinical testing laboratories. On a limited basis, he also works with individual clients to improve gut health and optimize healthspan.

If you have a question for Dr. Fabian on this topic, please email it to [email protected]

Disclaimer: The webinars may present information that does not fully reflect Hawthorn University’s philosophy. Nonetheless, these presentations have been chosen because of their overall quality of information.