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Immigration and the Microbiome, Spice Trends. Nov 9, 2018, Part 1

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‘Tis the season for pumpkin spice lattes. Even if you’re not a fan of the fall beverage, we’ve all been touched by the 15-year dominance of Starbucks’ signature PSL (that’s pumpkin spice latte in coffee lingo) and its pumpkin spice spawn. So what is it about pumpkin spice that made it a blockbuster, not just today, but centuries ago? And how do spice makers predict if something is going to be a hit or a bust? Senior flavorist Terry Meisle and food scientist Kantha Shelke join guest host Flora Lichtman to talk about spice trends old and new.

Plus: Last week, researchers described the differences between ethnic Hmong and Karen people living in Thailand, to members of same groups after recent emigration to the United States. Not only were the new U.S. residents likely to have different microbes than those living in Thailand, but the diversity of their gut microbiota was much lower. This change persisted and even worsened in the second generation. Study co-author Dan Knights, a professor of computational microbiology at the University of Minnesota, explains the findings. Plus, NYU Medical School professor Martin Blaser weighs in on our growing understanding of how our gut microbes interact with our health, and the declining diversity of gut microbes in developed nations.

Also, it's not aliens—probably. Ryan Mandelbaum of Gizmodo joins Flora to talk about the mysterious object ʻOumuamua and other science stories of the week in the News Round-up.




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