IBS: It’s Not In Your Head—Advances In Diagnosing And Treating, Bloating And Tummy Troubles with Dr. Mark Pimentel

This episode is brought to you by Rupa Health, BiOptimizers, Sunlighten, and ARMRA.

An estimated 70 million people in the United States are affected by IBS, SIBO, or another disease linked to digestive health, and 74% of Americans say they live with symptoms of digestive discomfort. 

Today, I’m excited to talk to Dr. Mark Pimentel about getting to the root cause of IBS and SIBO, how to properly diagnose and treat it, and strategies to improve your overall gut health.

Dr. Mark Pimentel is a Professor of Medicine and Gastroenterology through the Geffen School of Medicine and an Associate Professor of Medicine at Cedars-Sinai. Dr. Pimentel is also the Executive Director of the Medically Associated Science and Technology (MAST) program at Cedars-Sinai, an enterprise of physicians and researchers dedicated to the study of the gut microbiome in order to develop effective diagnostic tools and therapies to improve patient care. Dr. Pimentel has over 150 publications in many high-profile journals, and he is the author of the book, The Microbiome Connection: Your Guide to IBS, SIBO, and Low-Fermentation Eating.

This episode is brought to you by Rupa Health, BiOptimizers, Sunlighten, and ARMRA.

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Here are more details from our interview (audio version / Apple Subscriber version):

• What are IBS and SIBO and how are they different? (6:12 / 3:31)
• Food poisoning as the root cause of gut symptoms (9:49 / 8:05) 
• Fungal overgrowth, or SIFO (16:00 / 12:34) 
• Testing and treating various types of IBS (19:18 / 16:22) 
• Low-fermentation eating (26:26 / 22:01)
• When probiotics worsen IBS (37:20 / 34:07) 
• Intestinal methane overgrowth (40:08 /  36:00) 
• The gut-brain connection (43:45 / 39:17)
• PCOS and gut issues (48:29 / 44:08)  

Mentioned in this episode

ibssmart.com

triosmartbreath.com

PubMed Research Papers

Get a copy of The Microbiome Connection: Your Guide to IBS, SIBO, and Low-Fermentation Eating.

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