The GUT is the Gateway to HEALTH FOOD is the Key

Welcome to Gut Bites!

Prepare to dive into the fascinating world of gut health and nutrition. As a Gastro Doctor who studies the microbiome, my mission is to clarify the role of our gut in optimal health and well-being. Discover research-backed digests on the gut & body impact of fiber, fermented foods, prebiotics, probiotics, butyrate, and polyphenols. And explore SmartGut, the 1st food quality calculator, for insights into the healthiest foods for gut & general health. Here’s to nurturing our microbiome and cultivating overall wellness!

Chris Damman, MD

“The Microbiome is an orchestra for Gut Health. You conduct the symphony through Food.” — Gut Bites MD

Clinical Associate Professor at UWMC, Division of Gastroenterology

Former Microbiome & Gut Health Lead, The Gates Foundation

Gut Health & Nutrition – UWMC Seminar

Gut Health & Nutrition Digests

Nutrition Guidance at Your Fingertips

Food Quality reduced to a 100-point scale, and powered by nutrient ratios.

  • Scan product barcodes
  • Combine foods for recipes
  • Track food quality over time
  • Compatible with any diet

The prerelease list is now open. Be among first to explore.

Media & Podcast Commentary

Gut Health Definitions

A nondigestible food ingredient (e.g. fiber or polyphenol) that promotes the growth of beneficial microorgansims in the intestines.


Live microorganisms, that when administered in adequate amounts, confer a health benefit on the host.

Nature Reviews

“The complete genetic content of all the microorganisms that typically inhabit a particular environment, especially a site on or in the body, such as the skin or the gastrointestinal tract.”

The Free Dictionary

A molecule present in low amounts in some foods (e.g. butter) and produced in high amounts by good bacteria in the gut that plays an important role in regulating energy processing by mitochondria and whole health.


Mitochondria “Spherical or elongated organelle(s) in the cytoplasm of nearly all eukaryotic cells, containing genetic material and many enzymes important for cell metabolism, including those responsible for the conversion of food to usable energy.”

The Free Dictionary

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