Dr. Amy Nett: PHGG, partially hydrolyzed guar gum, this and potato starch are sort of our classic form of resistant starch. These are slightly different prebiotics, and they probably have slightly different benefits on the GI tract. We know that they both play a role in increasing levels of beneficial bacteria. I think there’s a lot of interesting research still going on with resistant starch, and from most of the reading I’ve done, there are probably benefits to using different types of prebiotics, even using different types of resistant starch. Again, what we’re trying to do when we use prebiotics is, it’s a great approach for increasing levels of healthy bacteria, and you want to encourage microbial diversity. What we’re still learning is how different types of prebiotics may feed different types of microbial populations, and PHGG seems to have some particular benefit in increasing levels of Lactobacillus and Bifidobacterium. Potato starch likely also increases at least Bifidobacterium, but I would recommend using a variety of prebiotics. PHGG seems to be better tolerated than potato starch, so we will often use PHGG when we’re doing an antimicrobial treatment. There was at least one study that showed that PHGG being used concurrently with rifaximin actually increased treatment efficacy, so we do use PHGG when we use rifaximin. We’ll talk about that when we get to specific protocol recommendations. But in general, a variety of prebiotics and even within resistant starch. You can use potato starch one day, green banana flour another day, plantain flour another day, but variety is probably best. I think more research will come out, giving us more information, but for now, variety is best.