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Cover 1 Title 4 Copyright 5 Contents 8 Acknowledgments 10 Introduction 12 Chapter 1: A Cultural Context for Human-Microbe Symbiosis 17 Evolution of the Human Diet: What Our Ancestors Ate and Why It Matters 18 Early Humans and the Foraging Diet 19 Modern-Day Hunter-Gatherers: The Hadza of Tanzania 20 The Yanomami: Amazonian Hunter-Gatherers 24 High-Fat, Low-Carbohydrate Hunter-Gatherers 25 Transition into Agriculture: Early Farming to Industrial Food Production 25 Subsistence Agriculture 26 The Industrialized Western Diet 29 Fiber 29 Carbohydrates: What Are We Feeding Our Gut Bacteria? 30 Conclusion 32 Chapter 2: The Gastrointestinal Tract and Its Microorganisms 33 Classification of Gut Bacteria 34 Laboratory Methods Used to Characterize the Gut Microbiome 35 Gram-Negative vs. Gram-Positive Bacteria 36 Classifying Types of Host-Microbe Interactions 37 Introduction to the Gastrointestinal Tract and Its Microorganisms 38 Distinct Microbial Habitats in the GI Tract 38 The Stomach and Small Intestine 40 H. pylori: Friend or Foe? 40 Microbes of the Small Intestine 42 The Large Intestine 44 Biofilms and Planktonic Microbes 44 The Colonic Epithelium 45 The Appendix 46 Bacteroidetes, Firmic

Author

Ana Maria R. Moise

Language

EN