Summary: Say you use to have Type 2 Diabetes. How? READ this study from ITALY. Ma-Pi 2 diet for Type 2 Diabetes WORKS. Type 2 Diabetes, diet, microbiome; the Ma-Pi 2 diet for Type 2 Diabetes is dietary modulation of microbiome. This diet BEAT the current recommended diet by Italian professional societies (CTR). This study describes in pain staking detail, microbiome wise, why. Talk with your doctor for Ma-Pi 2 integration with therapy. Managing the microbiome through diet is grassroots, and it works. SAVE a friend and SHARE this post. That huge victory for Specific Carbohydrate Diet for the kids in Pittsburgh with IBD was grassroots.
Summary: There has been such a great response to the Pittsburgh Microbiome Awareness Seminar posted earlier today, that we have changed the date and time for the presentation to accommodate a larger than originally anticipated audience. I guess this is a good thing!?!
The Revised Date, Pittsburgh Microbiome Awareness Seminar is:
Thursday, May 26, 7:00 -8:30 PM,
the address remains the same: Treesdale Community Center, One Treesdale Commons Drive, Gibsonia, PA 15044.
The original post, PITTSBURGH MICROBIOME AWARENESS SEMINAR, has been updated to reflect the new date and time, but I am posting this separately to make certain all of you, especially those that have RSVP’d and are attending, are aware of this change.
SUMMARY: Don’t miss this FREE Pittsburgh Microbiome Awareness Seminar on cutting edge research! Finally… Pittsburgh is beginning to plan integration of the healing diet tenets of Specific Carbohydrate Diet (SCD) into clinic for an autoimmune! UPDATE: There has been such a great response to this seminar that we have revised the date to Thursday, May 26, 7:00 -8:30 PM, in order to accommodate a larger than originally anticipated audience. The address remains the same: Treesdale Community Center, One Treesdale Commons Drive, Gibsonia, PA 15044. RSVP Today!! #biomeonboardawareness #microbiome #guthealth #tadafit
Summary: Can we really use food as medicine? This is the question Professor Helen Truby and her team at the Department of Nutrition and Dietetics, Monash University seek to answer in a new 3 week, FREE online course offered by the department.
The course? Food as Medicine, and I’m attending!
When? 3 week course begins Monday, May 2, 2016.
I hope you take advantage of this opportunity and register here for the FREE Monash U online Food as Medicine course as well!
Equally important… share the opportunity please!
I am hoping we’ll learn:
I am also hoping that the material will be consistent with the summary of the interesting patterns emerging from the American Gut data presented from Dr. Rob Knight’s talk, Saturday, October 18, 2014, as documented in this post, as well as The American Gut website, and the Preliminary Characterization of the American Gut Population PDF. Food-wise, the repeat seems to be:
Summary: Antibiotics carpet bomb the microbiome. Here’s important things to do if you must take an antibiotic as noted in this article by Dr. Robynne Chutkan, MD and gastroenterologist, see bio below. I’ve adapted the list to include the How-To-Do details. Realize that the gist of the steps below you should ALWAYS be doing, not just during times you take antibiotics. But be particularly diligent and persistent following these steps if you must take an antibiotic in order to try to counteract the assault nuke of antibiotics, microbiome!
SUMMARY: Cabbage Radish Slaw uses a pre-shredded cabbage — kale — carrot — radish — etc mix from your grocers (or DIY) and coats all with an EASY to prepare vinaigrette dressing. The beauty of this recipe is it makes readily available, for easy frequent consumption, many differing vegetables that are not ordinarily consumed often a total breeze. Consuming increased variety of vegetables (target 30 a week!) is the cornerstone of how diet can increase both the diversity and richness of the microbiome, both ecological parameters that promote optimal conditions for the microbiome. This translates to the host (that would be you) benefits with both increased immune status and health. In addition, the vinaigrette also uses the healthy fat, extra virgin olive oil (EVOO) to ensure absorption of fat-soluble vitamins and carotenoids. Because there are so many newcomers, under the recipe find Microbiome → disease → Crib Notes For Dummies, and a summary of the interesting patterns emerging from the American Gut data.
SUMMARY: Don’t be duped into believing diet has nothing to do with your disease, or in preventing disease. When the researchers themselves rethink and change up their own diet to eliminate the ubiquitous food additive emulsifiers because their research is finding serious adverse impact on the gut lining, I want everyone to rethink their emulsifier intake too, for your gut’s health. Meet here, Dr. Andrew Gewirtz and learn about his important work on Microbiome, Emulsifiers, and their association with IBD and Metabolic Syndrome (defined by NIH as having three or more of these factors or you take drugs to control them: High triglyceride level, reduced high-density lipoprotein (HDL) cholesterol, increased blood pressure, elevated fasting blood sugar, & large waist circumference. How concerned should you be about chowing down emulsifiers? Their connection to gut inflammation and microbiome skew at the mucosal level caused Dr. Gewirtz to eliminate such from his and his family’s diet. One tenet of the healing diets — eliminate processed foods — results in the elimination of emulsifiers. Perhaps it is time to reconsider your emulsifier intake too.
Summary: This post details why you may want to reduce, eliminate gluten. In summary, learn that 20% of your calories now comes from wheat (that contains gluten), learn FIVE reasons why you may want to reduce it’s intake, and why so many athletes (41% in a 910 cohort survey) eat gluten-free 50 to 100% of the time (reduced fatigue and GI distress, improved performance and nutrients — OFTEN FRUITS AND VEGETABLES ARE INCREASED WHEN GLUTEN IS DECREASED, lower toxin loads,…). Where is gluten? In wheat, barley, rye, bulgur, couscous, farina, graham flour, kamut matzo, semolina, spelt, triticale & oats (not certified gluten-free) not to mention that gluten is renamed and hidden often in processed foods.
SUMMARY: Quinoa is a whole grain substitute that is gluten-free though it actually is a seed, commonly termed pseudograin. Most simply rinse, drain, then toss quinoa into a pot and simmer for 12 minutes calling that cooked. Though cooked, it may not be very digestible, and this method may be downright harmful to your gut. So how do you properly prepare soak quinoa? Learn here that quinoa is super easy to properly prepare although it does require, as a minimum to reduce anti-nutrients, a 12 to 24 hour acid soak prior to cooking. I’d do the quinoa soak purely for the culinary taste improvement truth be known as it removes bitterness from quinoa’s anti-nutrients in addition to making it easier on your gut!
“Fire in the gut is fire in the brain — Dementia, Alzheimer’s. SUMMARY: A recent study found risk of dementia in PPI users aged 75 and over. Previous studies had found that Histamine H2 antagonists (H2RAs) also have adverse cognitive impact in the elderly but the mechanism differed… it was due to anticholinergic effects; I wrote about that here. Can the heartburn drugs, dementia, Alzheimer’s risk associations be extended to younger ages?
What may be possible mechanisms? This post lists the PubMed studies finding that heartburn drugs put fire in the gut; they