SUMMARY: We’re excited to be presenting what the evidence finds for WHAT TO EAT, and WHAT NOT TO EAT, for BRAIN HEALTH! We will be at the beautiful Blue Ridge Region for the 2019 Virginia Council of Nurse Practitioner (VCNP) Annual Conference! IN the meantime, you win too because we decided to share a bonus here –>\0/ the prelude videoto our presentation, which is called “Add 7.5 yrs to Brainspan with MIND diet and SAGE Cognition Assessment Tool”. We also want to let you know that your response has been overwhelming for wanting us to bring our DIET, DEMENTIA, COGNITION, ALZHEIMER’S presentation to you! We’re here to dispel the brain age MYTH –> Those in their 40s and 50s realize that brain changes are occurring in the midlife time-frame. By 2050, 20% of the US population will be over age 65. One fifth will have mild cognitive impairment, increasing risk of Alzheimer’s. The Western diet is aging the brain faster than the Mediterranean diet as found on both MRI and PET imaging. You need to learn all about this! We’re booking now, so if you are interesting in having your group learn this powerful information, click here to contact us! And, just adding… they are also including our other Therapeutic Diet presentations for (1) Hypertension, Atherosclerosis, and Obesity, (2) IBS and Autoimmunity, and of course (3) Dementia, Cognition, and Alzheimer’s. You can learn about all of those programs here! Let’s hear from you today. Let’s move off DiseaseSpan and onto HealthSpan!
Category Archives: Wellness Vendor (Microbiome focus)
Kidney Stones, food.
SUMMARY: 1 in 11 people have kidney stones! They’ve been trying to formulate an oral commercial probiotic for a while because it worked GREAT in mice to decrease the urine oxalate levels. Oxalates in the kidney are a primary cause of calcium oxalate kidney stones. But the short of it is that in clinical trials on humans, it FAILS. Humans are NOT mice, at least as far as this commercial product goes. Another problem was that they couldn’t even find the target probiotics in some of the commercial products, and that means that it is really hard to process certain gut microbiome species in a manner that permits their commercialization. The Pearl for kidney health: Keep eating food that binds the oxalates in the gut so it stays out of the kidney where it can form stones. Also look at what you are eating ⇒ Food should bloom beasties that neutralize the oxalates. And keep the fluids plentiful too! ♥ Read on to learn about kidney Stones, food ♥ Why? Because once an individual has formed a stone, the likelihood of recurrence is 50 percent or greater at five years and up to 80 percent at 10 years.
MICROBIOME CORPORATE WELLNESS PROGRAMS
WHY ADD Microbiome Modules to Corporate Wellness Programs?
CME MICROBIOME Questions & Answers
SUMMARY: CME MICROBIOME Questions is where the rubber meets the road! I learn what you really take away from the evidence packed Introduction to Microbiome presentation!!! Not only was it a GREAT turnout for the CME MICROBIOME, DISEASE, THERAPEUTICS, NUTRITION held OCT 25, 2017 in Pittsburgh, at Passavant Hospital (see this post for details), but the questions asked by these medical providers were spot on! Read below for some of the Q&A with focus on: What to do if on the “Avoid Diet”, the MIND Diet and Dementia Prevention, fermented foods, and the ketogenic diet — MACS, fruit and weight! The Therapeutic Manipulation of Microbiome slide (see below) shows how microbiome nourishingly sick the Standard America Diet is. Some call this diet void of MACs, or microbiota-accessible carbohydrates, leaving the microbiome to nosh on our carb-rich mucus gut lining, when dietary pickings get slim. [Desai et al 2016] This CME crowd took their first ever pass into the anaerobic world of this newly discovered organ and saw its systemic body-wide devastating health impact when the gut lining becomes compromised (see the below slide) ⇒ The next step is to learn our bolt on presentations of evidence based therapeutic diet ⇔ lifestyle changes that can move this organ to health. ♥ You want great timely, current, incredible microbiome and nutrition CME programs because microbiome information is what your medical professionals NEED to stay cutting edge current in understanding how to help patients keep (or move) off diseasespan! Click here to contact us
Businesses (especially self insured) looking to reduce healthcare costs, can contact us too because microbiome information is what your employees NEED to hear to keep (or move) them off diseasespan. Individuals and other groups wanting to hear this information can also CONTACT us to make that happen! See here for our SERVICES!
CME MICROBIOME Questions & Answers
I’m on the ‘Avoid’ Diet. “What do you recommend I do to get off that diet?“
First, the ‘Avoid Diet’ is on my ending slide, shown below! Generally, it is associated with the most restrictive elimination diet, Wahl’s Protocol, having research including clinical trial for neurological based MS as well as grants written for study for Alzheimer’s Disease (AD) and ALS. I explained that ALL of the healing diets meld together in that they are =&0=&. David Katz, MD noted the same, Oct 2017, in “Awakening From Alzheimer’s”, Episode 11. Further, he explained that what we can ALL agree on resolves over 80 percent of the health concerns as shown by the North Karelia Project (Finland). Consider the ‘Avoid Diet’ tenets as food for thought when health isn’t restored. I totally ♥ this question because it shows that my presentation motivated this doc to rethink diet and instilled desire to act to get off the path leading to diseasespan! Patient microbiome awareness education nudges nearer, and that is so necessary!
“Don’t ever underestimate the public — the key issue is lack of knowledge about microbes, not lack of intelligence,”
—Ed Yong keynote, October’s 2017 MoBE.
My suggestions were:
- Quitting things cold turkey can be hard. I don’t recommend it!
- Try eliminating the bad by crowding it out with better alternatives!
- You cannot make the transition over night.
- The tools I provide really help! The Interactive Fiber Spreadsheet teaches what YOUR fiber loads are and especially those supporting your beasties. The EASY 10 Day Journal Spreadsheet teaches you what YOUR proportion of meats, dairy… and most important, processed and prepared foods are. Those usually contain gut harming emulsifiers [see this post], sweeteners, and other additives as well as low quality antibiotic and hormone laced meat and dairy protein and pesticide laced vegetables and fruits. The worksheet listings of vegs and fruits (Wahl’s Protocol and Dana-Farber Cancer Institute Phytonutrient PDF) helps you bump up your intake. Target 30 different vegs each week for microbiome diversity [see this post]. There are 21 meals in one week (3 each day). Think about eating a different vegetable or two at each meal!
- You can’t stop everything you are doing if you aren’t prepared to replace it with healthier alternatives. You need some recipes.
- I already armed you with a bank of recipes! Use my Pinterest Boards to learn what to eat and how to cook redic delic family and friend approved whole real microbiome friendly food. Focus on eliminating processed foods (having gut harming additives like emulsifiers) and increasing vegs!
- Certain vegs contain microbiota-accessible carbohydrates, or MACs, which nourish the beasties towards anti-inflammatory, and provides them food so that they don’t nosh on our carb-rich mucus gut lining, when dietary pickings get slim. [Desai et al 2016] The post, Fiber Additives Starve Gut Gut Microbes, They Eat Mucus Lining helps to explain.
- Contact me if recipes alone are not getting you where you want!
Healing Diet similarity
The top healing diets in each category share similar attributes including balance, higher vegetable and some fruit (especially low sugar like berries, avocados), wild caught fish/increased Omega-3s, fermented food, awareness of EWG toxin recommendations, along with self-awareness and monitoring of what you eat through journaling, and most important, finding a like-minded tribe of experienced healing diet eaters able to support your learning thereby establishing Blue Zones within families, to friends, to communities. =&1=& An emphasis on frequent, structured exercise and physical activity are also common themes.
With awareness of the many tenets of healing type diets and lifestyle impact on the microbiome, small diet and lifestyle changes result in big health improvement without the perceived rigidity of following a traditional diet plan, and these changes motivate you to your NEXT. – much is an excerpt from my post, What’s in a Practical Whole Foods PALEO, SCD, GAPS Healing Fridge?
Replicate the MODEL that WORKS for people successfully implementing diet change:
Experienced Eaters TEACH ‘Need to Know’ =&2=&
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REMINDER: CME MICROBIOME, DISEASE, THERAPEUTICS, NUTRITION_OCT 25, 2017
SUMMARY: Friendly reminder to attend the CME Microbiome, Disease, Therapeutics, and Nutrition at UPMC Passavant Hospital, Pittsburgh, October 25, 2017, Assembly Hall, noon–1PM! See the last post here for specifics, but in general, THERE IS MORE TO THE STORY, and I will share those no-nonsense insights into microbiome associations for the hypertensive, atherosclerotic, obese, cognitive impairment, Alzheimer’s, and IBS conditions (and more) as well as therapeutic diets being used for those disease conditions. What to eat information has been muddied by industry production of ubiquitous processed foods marketed as healthy foods. This CME shares tools your patients can use now to turn around disease as well as recognize its role in increasing drug efficacy and prevention of medication failures. Public Microbiome Awareness Education gives the ‘why’ behind disease=&9=&=&10=&=&11=&=&12=&=&13=&=&14=&
“Introduction to Microbiome” presentation April 19, 2017
Summary: If you are in the Pittsburgh area, stop in and hear the “Introduction to Microbiome”presentation April 19, 2017 over at the Camelot’s Columbian Room. Why is this presentation really important? The microbiome is a newly discovered organ where over 70% of your immunity resides AND many inflammatory and chronic diseases (from Type 2 Diabetes, to autoimmune, to dementia and Alzheimer’s) have been found, beginning about 2013, to have a microbiome inflammatory skew. Diet and lifestyle hugely alters our microbiome constituent members in pro-inflammatory or anti-inflammatory directions (see posts here and here). The “Introduction to Microbiome” presentation explains what the microbiome is and factors that impact it for the good and bad. These findings are out of the key microbiome labs that have made pivotal contributions to our understanding of the microbiome. To know where you are going microbiome-wise, you need to know where you’ve been microbiome-wise, and that means getting your arms around all the factors that impact it, good and bad. You will better understand the state of your microbiome (and your families) and leave rethinking how food and lifestyle can better your microbiomes which it can, immensely. The microbiome is a newly discovered organ we need to support for sure, and from the current disease epidemics, we are obviously not doing a very good job. How bad are our microbiomes? The National Institutes of Health’s “Human Microbiome Project” was billed as a “road map” of human microbes. But as Maria Gloria Dominguez-Bello, a microbiologist at New York University who is working to repopulate C-Section newborn skewed microbiomes said, the effort is “really the American Microbiome Project; it’s not the “Human Microbiome Project.” —
How the Western Diet Has Derailed Our Evolution
2nd Pittsburgh Fermentation Festival
Summary: Just sharing a fun educational event, that literally could change your health, wellness, and vitality, occurring this Sunday, February 26, 2017, in Pittsburgh should you be nearby. The FREE event is the SECOND Pittsburgh Fermentation Festival or read the Ferment Festival Facebook page. I’ll be attending and talking about how ferment consumers and vendors can become a cohort for upcoming American Gut fermenting microbiome studies! Last year I profiled many for participation and if you missed that, but still want in, or to ask me ANY question on microbiome, ferments, diet, and health, stop by my table and let’s catch up! Added onto this year’s Ferment Festival… attend the potluck night Saturday night! BONUS: See below for Cleveland Clinic, “5 Reasons You Should Add More Fermented Foods to Your Diet.” Share this post to pass on the info!
Get ready for …
2nd Pittsburgh Fermentation Festival, WHEN & WHERE?!?
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Sunday at 11 AM – 6 PM
5 days from now
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where
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From the SECOND Pittsburgh Fermentation Festival (event page) or read the Ferment Festival Facebook page.
The 2nd annual Pittsburgh Fermentation Festival is on and just as good or even better than ever! EVER! with the addition of a Saturday night potluck [Feb. 25th]!
But SUNDAY the 26th is …….. FREE and ALL AGES !
Get ready for …
– Workshops
– Contests
– Small, Local Vendors!
– A kimchi reenactment
– mascots?
– Food!
– Drink
– Learning
– Making
– Fermenting
– Mothers
– Bacteria
– Spores!
– Yeasts
I could go on and on and on
Check out the Pittsburgh Fermentation Festival Facebook page! or the event page!
If you are interested in taking part in the fermented food contest – which anyone and everyone should partake in – all you need to do is bring in you homemade ferment (it can be from a book) and fill out a simple form and bam! You’re in!
Why should you consume ferments?
Below, Cleveland Clinic explains 5 Reasons You Should Add More Fermented Foods to Your Diet… Don’t worry… This doesn’t mean you have to eat lacto-fermented pickles for breakfast, lunch and dinner for gut health! The byproducts of fermentation (and thus the benefits) vary depending on the type of food that is being fermented — whether it’s cabbage or cheese.
- You can’t digest your food alone. Good bacteria help break down what your body can’t. This fermenting and metabolizing results in other substances that are beneficial.
Did you know? Insoluble fiber (found in whole grains) is good for you — but it’s not easily fermented. So it doesn’t really contribute to diversity of your gut microbiota, or good bacteria. For a diverse gut microbiota, you need plenty of soluble fiber (think: dried beans, oats, oranges).
Embriette Hyde, Knight Lab, Workshops, Portland
Summary: Just sharing a fun educational event, that literally could change your health, wellness, and vitality, occurring Friday October 14 thru Sunday, October 16, 2016, in Portland should you be nearby. I especially highly recommend catching the keynote speaker, Friday October 14, 2016, Dr. Embriette Hyde present “Redefining Human: Living and Eating in a Microbiome World”. Embriette is Program Manager for THE AMERICAN GUT PROJECT and works for KNIGHT LAB at the University of California San Diego. Earlier this year I worked with Embriette and Knight lab on profiling Pittsburgh ferment gut consumers for upcoming Knight Lab probiotic studies. Without a doubt, Embriette’s Keynote presentation will be awesome! If you can make it, register for Embriette’s talk, Knight Lab, Workshops, Portland, here. Please let us know in the comments your thoughts if you are fortunate enough to attend!
“Redefining Human: Living and Eating in a Microbiome World”. Friday October 14, 2016
Keynote Speaker: DR. EMBRIETTE HYDE, PHD
Program Manager of THE AMERICAN GUT PROJECT and Project Scientist for KNIGHT LAB at the University of California San Diego.
She’ll separate the hope from the hype surrounding the scientific world’s biggest research initiative today: understanding the importance of healthy bacterial ecosystems that impact everyday life. From where you live to what you eat, from who you mate with and whether you have a dog — all of these factors affect your bacteria and your health, most especially your gut health. Whether you’re a health provider or patient tending to digestive issues and inflammation, or if you just want to preserve the good health you have, Dr. Hyde brings the alien world of human bacteria into a realm that’s both freaky and fun.
Salad and Dressings WorkShop, microbiome focused
SUMMARY: Following the May 26 Treesdale seminar, you wanted to know practically how to improve microbiome health. You now understand it exists, it is changeable, and it is behind 70% of immunity. So here it is: attend the Salad and Dressings WorkShop in Wexford, PA! You know you have got to nourish your trillions of microbiome beasties and that certain fats are best till the dust settles on the other oils and their associations to disease. For those unable to attend, read the prebiotic and probiotic discussion in this post for tips for those two true microbiome supporting salad components. If you are local, come learn how to put it all together!
Spend more time with the solution than the problem!!!
Microbiome Awareness is NOT Paralysis
I want you to know, I had a conversation YESTERDAY, at a “Healthiest Employers” awards conference in Pittsburgh with a key medical director at UPMC about microbiome awareness to the lay. Dr. P told me “…microbiome awareness to lay is paralysis!” He asked, “What do you do now… post the presentation?” He insinuated you did not know what to do with the microbiome information. I showed him the Salad & Dressings WorkShop brochure and invited him, not that I expect him to attend. I want you to know, this is NOT the first time I have listened to medical professionals speak of lay inability for understanding microbiome impact on health. I totally don’t get this attitude. I see the microbiome supporting changes you guys implement after I present microbiome awareness. While the conventional medical establishment can remain silent on microbiome awareness, you seek, learn and act. I applaud you!!!
Salad and Dressings WorkShop, microbiome focused
In this class you will make, taste, and take salad dressings and accompaniments all the while learning about:
- True microbiome supporting salad components,
- FATS (monounsaturates, polyunsaturates, carotenoid absorption, unadulterated EVOO sourcing, etc.)
- Herbs and Spices (part of your 30 vegs),
- Proper preparation of plant sourced protein (quinoa/lentils/nuts/seeds),
- some TMAO, and
- much more putting science into practice! Hint: It isn’t red peppers, carrots, cucumbers and greens.
Bring your own glass jars and Ninja if you own one.
DATES (pick one): June 14 or 21
Time: 7 PM
Cost: $20
RSVP to: Biome393@gmail.com or Danagrau27@yahoo.com
Share with your friends! If you can’t make either date but want to attend let us know. We’ll try to add a third date!
Four microbiome supporting salad components
1 & 2: Microbiome nourishing salads always includes whole food prebiotics & probiotics.
3 &4: Microbiome nourishing salads always eliminates dressings containing gut degrading ingredients like emulsifiers and pro-inflammatory oils.
For details, see the emulsifier post here. For the oils, see the soybean, corn, vegetable posts that discuss their associations to disease: here for diabetes, metabolic syndrome, and IBD, here for the need for fat and what is the best fat along with a great salad dressing recipe, and here for less breast cancer diagnoses consuming EVOO than nuts but more diagnoses consuming no/low fat.
Prebiotics are food for the probiotics.
This is why we eat prebiotics along with probiotics! think about kimchi — its ingredients naturally combine prebiotics (cabbage, radishes, ginger), and the fermentation provides the probiotics! But there are unfermented foods that we eat that gets fermented in the colon; these are called prebiotic foods. Adding prebiotic and probiotic ingredients are two microbiome supporting salad components.
Prebiotics insights
Prebiotics are not living; prebiotics are non-digestible fiber that reach the colon. The bacteria present in the colon ferments (consumes) those fiber substrates and can stimulate selectively the growth of probiotic-like bacteria normally present in the gut.
The definition of prebiotics is changing as advances in the understanding of diet–microbiome–host interactions challenge important aspects of the current concept of prebiotics. This paper argues that the prebiotic definition in 2010 (inulin, FOS, tGOS, and lactualose) should be explanded to include inulin, FOS, tGOS, human milk, oligosaccharides, and candidate prebiotics such as resistant starch, pectin, arabinoxylan, whole grains, other dietary fibers, and noncarbs that exert action through modulation of the microbiome:
Prebiotics are currently considered to be : Inulin, Fructo-oligosaccharides (FOS), Polydextrose, Arabinogalactan, and
Polyols—lactulose, lactitol. In the US, the main prebiotic sources are 70% wheat, and 20% onions. I’ll update this citation as I’ve lost it for now! You should choose lots of variety of the food examples within these categories (not inclusive):
Fiber and Prebiotics: Mechanisms and Health Benefits explains: All prebiotics are fiber, but not all fiber is prebiotic. Fiber intakes around the world are less than half of recommended levels. From this paper: Most commonly consumed foods are low in dietary fiber. The Nutrition Facts label is based on 25 g of fiber recommended daily for a 2000 calorie diet. Americans typically consume about half of the recommended amounts of fiber each day (about 15 g/day) [17]. Flours, grains, and potatoes are the most popular sources of fiber in the American diet; while fruits, legumes, and nuts are the least popular sources [17]. Fiber and Prebiotics: Mechanisms and Health Benefits further explains:
- Prebiotics are non-digestible substances that provide a beneficial physiological effect to the host by selectively stimulating the favorable growth or activity of a limited number of indigenous bacteria. This generally refers to the ability of a fiber to increase the growth of bifidobacteria and lactobacilli, which are considered beneficial to human health. Benefits of prebiotics include improvement in gut barrier function and host immunity, reduction of potentially pathogenic bacteria subpopulations (e.g., clostridia), and enhanced SCFA production.
- An important mechanism of action for dietary fiber and prebiotics is fermentation in the colon and changes in gut microflora. Classification of a food ingredient as a prebiotic requires scientific demonstration that the ingredient [2]:
– Resists gastric acidity, hydrolysis by mammalian enzymes, and absorption in the upper gastrointestinal tract;– Is fermented by the intestinal microflora;– Selectively stimulates the growth and/or activity of intestinal bacteria potentially associated with health and well-being.
- Carbohydrates having the ability to be utilized by lactobacilli and bifidobacteria [49] are: Galacto-oligosaccharides (GOS) and lactulose were shown to support the most favorable growth characteristics, while poor growth was shown with inulin, maltodextrin, and polydextrose. Mixtures of short chain oligosaccharides and inulin showed more growth.
- Fber and plant food sources (Table 2) that favorably alter the intestinal microflora include: Inulin, oligofructose, and FOS — increases fecal bifidobacteria at fairly low levels of consumption (5–8 g per day). Acacia gum — produced a greater increase in bifidobacteria and lactobacilli than an equal dose of inulin, and resulted in fewer gastrointestinal side effects, such as gas and bloating [41]. Banana consumption (2 per day) — increased bifidobacteria, Mitsou et al. [48] Polydextrose — dose-dependent decrease in bacteroides and an increase in lactobacilli and bifidobacteria [42,43]. Wheat dextrin — increase lactobacilli, reduce Clostridium perfringens, and increase bifidobacteria [44]. Psyllium — was found to have prebiotic potential in a small ( = 11) study in women [45]. Whole-grain wheat breakfast cereal had a prebiotic effect, while wheat bran did not.
Maybe it is the other things in food high in fiber that protect health!
Foods that are high in fiber, whole grains, vegetables, fruits, and legumes contain more than just fiber. These co-passengers with fiber may provide the protective health properties of fiber, rather than the fiber itself [19]. Also, additional properties of fiber, such as viscosity and fermentability, may be more important characteristics in terms of physiological benefits. Viscous fibers are those that have gel-forming properties in the intestinal tract, and fermentable fibers are those that can be metabolized by colonic bacteria. In general, soluble fibers are more completed fermented and have a higher viscosity than insoluble fibers. However, not all soluble fibers are viscous (e.g., partially hydrolyzed guar gum and acacia gum) and some insoluble fibers may be well fermented (Table 1). –Fiber and Prebiotics: Mechanisms and Health Benefits
Gobal consumption of prebiotics varies; we don’t eat much of them!
North America consume 1 to 4 gms/day of inulin or oligofructose, Western Europe consumes 3 to 10 gms/day. –Prebiotics and Probiotics Science and Technology, Volume 1. Quite a difference!
There is a synergistic effect of consuming prebiotics and probiotics together.
When probiotics and prebiotics are used in combination, they are known as “synbiotics.” The combination of suitable probiotics and prebiotics enhances survival and activity of the organism, for example, an FOS in conjunction with a Bifidobacterium strain or lactitol in conjunction with Lactobacillus strains [23]. The combination of prebiotic and probiotic has synergistic effects because in addition to promoting growth of existing strains of beneficial bacteria in the colon, synbiotics also act to improve the survival, implantation, and growth of newly added probiotic strains… The combination of probiotics and prebiotics significantly reduces the serum cholesterol level and that can be used as an alternative remedy for hypercholesterolemic problems without any side effects to the consumers. Effects of Probiotics, Prebiotics, and Synbiotics on Hypercholesterolemia: A Review
Many actually don’t eat a lot of microorganisms!
The post, AVG NUMBERS AND KINDS OF MICROORGANISMS CONSUMED IN A DAY showed how little microorganisms we really eat. The post discussed the study, The microbes we eat: abundance and taxonomy of microbes consumed in a day’s worth of meals for three diet types, (Average Amer. Diet, USDA, & Vegan).
- The Average American (AMERICAN) focused on convenience foods,
- USDA recommended (USDA) emphasized fruits and vegetables, lean meat, dairy, and whole grains, and
- Vegan (VEGAN) excluded all animal products.
The AMERICAN and VEGAN dietary patterns had 3 orders of magnitude fewer total microorganisms than the USDA dietary patterns, with total microorganisms of CFU and CFU respectively. Neither the AMERICAN nor the VEGAN dietary pattern meals contained fermented foods that were not heat treated as part of meal preparation. For example, the AMERICAN lunch and dinner contained cheese that was either cooked on a grill or baked in the oven and the VEGAN lunch contained tofu, which was cooked in the vegetable broth.
The USDA lunch also had the highest amounts of yeast and mold (and CFU respectively) of all the meals, and this meal also had relatively high amounts of aerobic bacteria (CFU).
There are many sources of probiotics and prebiotics and variety is likely important. Maybe it is the other things in food high in fiber that protect health!
Foods that are high in fiber, whole grains, vegetables, fruits, and legumes contain more than just fiber. These co-passengers with fiber may provide the protective health properties of fiber, rather than the fiber itself [19]. Also, additional properties of fiber, such as viscosity and fermentability, may be more important characteristics in terms of physiological benefits. Viscous fibers are those that have gel-forming properties in the intestinal tract, and fermentable fibers are those that can be metabolized by colonic bacteria. In general, soluble fibers are more completed fermented and have a higher viscosity than insoluble fibers. However, not all soluble fibers are viscous (e.g., partially hydrolyzed guar gum and acacia gum) and some insoluble fibers may be well fermented (Table 1). –Fiber and Prebiotics: Mechanisms and Health Benefits
Look over the below probiotic and prebiotic list and consider consuming variety since all have differing phytonutrient, bacterial, and fiber benefits:
Live probiotics benefit the microbiome. Are dead probiotics beneficial to our guts?
Yes according to the study below, especially for constipation. Dead probiotics altered the microbiome and had gut beneficial functional impact, but the microbiome impact was different than how the live probiotics altered the microbiome.
Probiotics are living bacteria and yeast that live in the GI tract. They modulate the microbiome. Probiotics are defined as ‘live microorganisms that, when administered in adequate amounts, confer a health benefit on the host’ (10), and the administration of these organisms might change the composition of host gut microbiota.
The studies below show that both living and dead probiotics help gut function but there are differences in microbiome constituency. This altered metabolites (chemicals produced by the microbiota) including short chain fatty acids (see below for those many benefits). The ramifications of the differing microbiota is not yet known, but health benefits were realized for both dead and living probiotics for the Lactobacillus gasseri CP2305 strain . Oral ingestion of certain live probiotics colonized the gut.
Nineteen strains of lactobacilli (each 5×106/ml) were fed to healthy volunteers in 100 ml of fermented oatmeal soup.11 Biopsy specimens showed that the organisms colonised jejunal and rectal mucosas. Adherent lactobacilli were recovered from jejunal samples 11 days after the probiotic was stopped, while mucosal clostridia decreased up to 100-fold in some volunteers. In rectal tissue, anaerobes and enterobacteria were reduced.
Microbiome Awareness Conversation from Seminar
SUMMARY: Sharing more Microbiome Awareness conversation from the May 26 seminar, so that all can benefit, even those unable to attend! Learn great microbiome support tips! Amaze yourself with how much you actually learned and know! Comment if I don’t touch on your thoughts; lets continue the conversation!
Background and more on our bio
Dana Grau and I spoke at the Microbiome Awareness Seminar. We explained what the microbiome is and included discussion of diet and lifestyle impact to the microbiome which affects its health. 70+ percent our immunity resides in the health of the microbiome and that microbial community then plays a key role in determining your health:
The crucial position of the gastrointestinal system is testified by the huge amount of immune cells that reside within it. Gut-associated lymphoid tissue (GALT) is the prominent part of mucosal-associated lymphoid tissue (MALT) and represents almost 70% of the entire immune system; moreover, about 80% of plasma cells [mainly immunoglobulin A (IgA)-bearing cells] reside there. GALT interacts strictly with gastrointestinal functions in a dynamic manner; for instance, by increasing intestinal permeability in replay to particular stimulations, or orientating the immune response towards luminal content, allowing either tolerance or elimination/degradation of luminal antigens, or sometimes provoking damage to the intestinal mucosa, such as in coeliac disease or food allergy. – Allergy and the gastrointestinal system