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6 INCREDIBLE Probiotic Foods to Improve Digestion and Immunity

AHA Publisher — Thu, 02 Sep 2021 07:00:54 +0000

Michelle Marks via NaturalHealth365 – Probiotics are foods that help build the population of healthy bacteria in the gut. Why is this so important to human health? Because poor digestive health leads to a wide range of health issues from allergies to many forms of cancer. Unfortunately, too many people have consumed synthetic antibiotics – which kill healthy bacteria. As healthy adults, we are supposed to carry around 3 to 4 pounds of “good” bacteria and yeast in our gut. But, every time we take antibiotics, we kill beneficial bacteria inside the digestive tract. Dysbiosis Has Been Linked to a Multitude of Chronic Health Conditions, Scientific Evidence Suggests Eventually, a condition called dysbiosis can occur – which can cause arthritis, autoimmune illness, vitamin B deficiency, chronic fatigue syndrome, food allergies, and food sensitivities, irritable bowel disorders plus skin problems like, eczema and psoriasis. THESE Are Some of the Best Probiotic Foods to Improve Digestive Health Try eating fresh sauerkraut and pickles. Finely shredded cabbage, which gets fermented, is a super-rich source of probiotics. A 2007 study published in the journal of Applied and Environmental Microbiology revealed that more than 13 different species of gut-friendly bacteria are present in sauerkraut. Naturally speaking, pickles and sauerkraut are some of the best probiotic foods to eat – especially after a heavy dose of antibiotics. Fortunately, it’s quite easy to make your own sauerkraut at home by combining finely shredded cabbage with Himalayan sea salt. Just store it in a mason jar at room temperature. In the presence of sea salt, the cabbage releases water, and the surface bacteria on the cabbage helps in the process of fermentation. If you want to buy sauerkraut, be sure to avoid the ‘commercial’ varieties that are heat-treated and pasteurized for obvious reasons. My personal favorite store brand is Real Pickles. Miso soup is one of the mainstays of traditional Japanese medicine and is commonly used in macrobiotic cooking as a digestive regulator. Made from fermented rye, beans, rice, or barley – you can easily add a tablespoon of miso paste to hot water to make an excellent (quick), probiotic-rich soup. One of my favorite companies for quality miso paste is South River Miso Company. Kefir, which is similar to yogurt, is a fermented dairy product. High in lactobacilli and bifidus bacteria, kefir is also rich in antioxidants. Look for a good, organic version at your local health food store to improve digestive health and help restore your microbiome. Kombucha is a form of fermented tea that contains a high amount of healthy gut bacteria. This probiotic drink has been used for centuries as a natural way to boost energy levels, improve digestion and achieve weight loss goals. Just keep in mind that kombucha, with its natural sugars, may not be for everyone – especially if you suffer from candida. Tempeh – as long as it’s non-GMO – is a probiotic-rich, fermented soybean product. It’s also a delicious meat substitute for vegetarians or vegans and a nice source of vitamin B12. Kimchi is the Asian form of pickled sauerkraut. It’s actually an extremely spicy and sour fermented cabbage – typically served in Korea. Kimchi is rich in beta-carotene, calcium, iron, and vitamins A, C, B1, and B2, plus a great source of probiotics. However, proceed with a bit of caution, as this food has an intense spicy flavor. But Wait, That’s Not All! THESE Foods Also Offer Probiotic Benefits Remember, to restore your gut bacteria, it is also important to consume a variety of raw fruits and vegetables – as often as possible. We say ‘raw’ because, although most produce gets washed before consumption, some bacteria clings to the surface, providing natural probiotic benefits. Improving gut health is relatively inexpensive and loaded with health benefits like a stronger immune system and greater clarity of mind. If you suffer from serious health problems, work with an experienced healthcare provider to restore healthy bacteria today. Sources used for this article: NIH.gov NIH.gov NIH.gov This article has been modified. To read the original article click here.

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Sugars from Human Milk Could Help Treat, Prevent Infections in Newborns

AHA Publisher — Mon, 23 Aug 2021 07:00:48 +0000

American Chemical Society (ACS) via Newswise – Bacteria known as group B Streptococcus (GBS) are a common cause of blood infections, meningitis and stillbirth in newborns. Although GBS infections can often be treated or prevented with antibiotics, the bacteria are becoming increasingly resistant. Now, researchers have discovered that human milk oligosaccharides (HMOs) –– short strings of sugar molecules abundant in breast milk –– can help prevent GBS infections in human cells and tissues and in mice. Someday, HMOs might be able to replace antibiotics for treating infections in infants and adults, they say. The researchers will present their results today at the fall meeting of the American Chemical Society (ACS). ACS Fall 2021 is a hybrid meeting being held virtually and in-person Aug. 22-26, and on-demand content will be available Aug. 30-Sept. 30. The meeting features more than 7,000 presentations on a wide range of science topics. “Our lab has previously shown that mixtures of HMOs isolated from the milk of several different donor mothers have antimicrobial and antibiofilm activity against GBS,” says Rebecca Moore, who is presenting the work at the meeting. “We wanted to jump from these in vitro studies to see whether HMOs could prevent infections in cells and tissues from a pregnant woman, and in pregnant mice.” Moore is a graduate student in the labs of Steven Townsend, Ph.D., at Vanderbilt University and Jennifer Gaddy, Ph.D., at Vanderbilt University Medical Center. According to the U.S. Centers for Disease Control and Prevention, about 2,000 babies in the U.S. get GBS each year, and 4-6% of them die from it. The bacteria are often transferred from mother to baby during labor and delivery. An expectant mother who tests positive for GBS is usually given intravenous antibiotics during labor to help prevent early-onset infections, which occur during the first week of life. Interestingly, the incidence of late-onset infections (which happen from one week to three months after birth) is higher in formula-fed than breastfed infants, which suggests that factors in breast milk could help protect against GBS. If so, the sugars could perhaps replace antibiotics, which, in addition to killing beneficial bacteria, are becoming less effective because of the rise in antibiotic resistance. The researchers studied the effects of combined HMOs from several mothers on GBS infection of placental immune cells (called macrophages) and of the gestational membrane (the sac surrounding the fetus). “We found that HMOs were able to completely inhibit bacterial growth in both the macrophages and the membranes, so we very quickly turned to looking at a mouse model,” Moore says. They examined whether HMOs could prevent a GBS infection from spreading through the reproductive tract of pregnant mice. “In five different parts of the reproductive tract, we saw significantly decreased GBS infection with HMO treatment,” Moore notes. To figure out which HMOs and other oligosaccharides have these antimicrobial effects and why, the researchers set up an artificial two-species microbiome with GBS and the beneficial Streptococcus salivariusspecies growing in a tissue culture plate, separated by a semi-permeable membrane. Then, the researchers added oligosaccharides that are commonly added to infant formula, called galacto-oligosaccharides (GOS), which are derived from plants. In the absence of the sugar, GBS suppressed the growth of the “good” bacteria, but GOS helped this beneficial species grow. “We concluded that GBS is producing lactic acid that inhibits growth, and then when we add the oligosaccharide, the beneficial species can use it as a food source to overcome this suppression,” Moore explains. Somewhat surprisingly, the first HMOs they’ve tested in the system did not have this effect, but Townsend says it’s likely that one or more of the over 200 unique sugars in human milk will show activity in the artificial microbiome assay. The team plans to find out. The reason HMOs can treat and prevent GBS infection is likely two-fold, the researchers say: They act as an anti-adhesive by preventing pathogens from sticking to tissue surfaces and forming a biofilm, and they could act as a prebiotic by supporting the growth of good bacteria. “HMOs have been around as long as humans have, and bacteria have not figured them out. Presumably, that’s because there are so many in milk, and they’re constantly changing during a baby’s development,” Townsend says. “But if we could learn more about how they work, it’s possible that we could treat different types of infections with mixtures of HMOs, and maybe one day this could be a substitute for antibiotics in adults, as well as babies.” To read the original article click here.

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Eating Raw Sauerkraut Offers More Health Benefits Than You Think

AHA Publisher — Tue, 23 Feb 2021 08:00:03 +0000

Karen Sanders via NaturalHealth365 – Sauerkraut, that familiar hot dog condiment, may not have the beauty of garnet-colored raspberries or the sweet, refreshing flavor of tropical fruits. But the latest scientific research tells us that freshly-made organic sauerkraut is a true superfood that boosts the immune system, promotes intestinal health, and helps prevent cancer in many ways. A recently published study in Critical Reviews in Food Science and Nutrition found that fermented foods such as raw sauerkraut contain chemical compounds and beneficial bacteria that offer a wide array of health benefits due to their anticancer, anti-microbial, and antioxidant activities. How Does Sauerkraut Prevent Cancer? Cabbage, the cruciferous vegetable from which sauerkraut is made, is already valued by natural food experts and nutritionists for its sky-high amounts of anticarcinogenic bioactive compounds. In fact, the glucosinolates in cabbage help activate the body’s own antioxidants, which fight the lipid oxidation and inflammation that can trigger cancer and heart disease. Additionally, the process of lacto-fermentation involved in turning cabbage to sauerkraut produces beneficial bacteria. It unleashes even more potent anti-inflammatory cancer-fighting substances – taking the health benefits to a whole new level and helping to ward off cancers of the prostate, bladder, and breast. Here Is Why Raw Sauerkraut Helps Ward Off Cancer According to the author and natural health expert Sandor Ellix Katz, the process of lactic fermentation not only preserves the nutrients in food but breaks them down. Hence, they are even more healthful and easily digested. But what, exactly, is lactic fermentation, and why is it beneficial? Although the term sounds somewhat technical, it is actually the natural result of layering shredded cabbage in water with salt, then letting existing bacteria on the cabbage do the work. The end product – sauerkraut – contains more live probiotic cultures than yogurt. One result of lacto-fermentation is to create large amounts of beneficial lactobacillus bacteria, which support friendly flora in the intestinal tract. Another is the release of isothiocyanate compounds from existing glucosinolate; these isothiocyanates have shown such pronounced anticarcinogenic effects in cellular, laboratory, and human studies. Impressive Science Behind the Benefits of Sauerkraut In an October 2002 article in the Journal of Agricultural and Food Chemistry, researchers announced that they had isolated isothiocyanates in sauerkraut and that these compounds had cancer-protective effects in animal studies. They added that clinical research would be required to determine if these effects extended to humans. In the twelve years since the article was published, many studies on sauerkraut and sauerkraut juice show that it lowers cancer risk in humans – particularly for cancers of the breast and colon. In a study published in 2011 in the British Journal of Nutrition, researchers noted that the detoxifying enzymes in sauerkraut juice have an anticarcinogenic effect on kidney and liver cancer cells and added that sauerkraut juice increased levels of glutathione-S-transferase – considered a chemoprotective agent. Sauerkraut’s Probiotic Cultures Fight Cancer in Multiple Ways In a review published in 2006 in the Journal of Applied Microbiology, researchers stated that lactic acid bacteria could prevent certain types of cancer – including colon and bladder cancer – and categorized how probiotic cultures help torpedo cancer cell development. Not only do probiotic cultures detoxify ingested carcinogens and stimulate the immune system, but they also create an environment hostile to carcinogenic compounds. Specifically, they create organic compounds – including butyrate – that inhibit tumor growth and encourage the apoptosis, or programmed cell death, of cancer cells. The authors theorized that probiotic cultures might also suppress bacteria responsible for turning procarcinogens into carcinogens and added that lactobacillus could bind to mutagenic compounds in the intestine. What Is the Best Type of Sauerkraut to Prevent Cancer? Buy only sauerkraut that is freshly made, raw, unpasteurized, and organic; your best bet is to look for it in the refrigerated aisle of local markets or farmers’ markets. Avoid canned sauerkraut, which offers far fewer nutrients and probiotic benefits. Most experts recommend consuming at least 1 and ½ cups of sauerkraut 4 to 5 times a week; 2-cup servings, of course, are even healthier. One cautionary note: raw sauerkraut produces raffinose, a trisaccharide that can’t be broken down in the intestine. Bloating and flatulence can result but should subside as your body becomes accustomed to this healthful food. Simply put, fresh lacto-fermented sauerkraut, packed with cancer-fighting compounds and antioxidants and high in healthful dietary fiber, is a superb nutritional choice. Sources for this article include: NIH.gov Wiley.com NIH.gov To read the original article click here. For more articles from NaturalHealth365 click here.

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The Prebiotic Fiber Inulin Offers 3 AMAZING Health Benefits

AHA Publisher — Thu, 19 Nov 2020 08:00:00 +0000

Lori Alton via NaturalHealth365 – Probiotics and prebiotics – substances that encourage and nourish the presence of beneficial bacteria in the body – have grown in popularity as science reveals their many health benefits. One prebiotic in particular, inulin, is currently enjoying a lot of “buzz” – due to recent research showing that it may improve digestive health and combat obesity. Inulin, a soluble dietary fiber found in plants, can’t be broken down by the body. While this may sound like a drawback, it is actually a huge “plus.” To learn why – and to discover the surprising disease-fighting benefits of inulin – keep reading. Inulin: The “indigestible” fiber that provides great health dividends Inulin is a fructan, meaning it is composed of chains of fructose molecules. These molecules are linked together to strongly that they can’t be broken down in the small intestine. Instead, they proceed to the large intestine, where they provide food for “friendly” bacteria in the community of microbes that live in the intestinal tract. By way of a “thank-you,” the bacteria convert the molecules to short-chain fatty acids, or SCFAs. Scientists say that SCFAs provide a range of health benefits, including producing vitamins, helping prevent infection and regulating hormones that control appetite. Another of the many benefits of inulin is that it improves the diversity and balance of intestinal microbes, supporting the presence of beneficial bacteria such as Bifidobacteria. By promoting regularity, inulin helps combat a killer disease Studies have shown that inulin promotes more frequent bowel movements and improved stool consistency, causing many integrative doctors to advise it to relieve symptoms of constipation. In one study, older adults who consumed 15 g of inulin a day for 28 days reported more satisfaction with their digestion, along with fewer episodes of constipation. As an added bonus: the researchers also noted that the participants had higher levels of beneficial Bifidobacteria in the intestinal tract. But inulin’s benefits extend far beyond relieving the discomfort of occasional constipation. By speeding the elimination of waste from the body and preventing toxins from lingering in the large intestine, inulin may help discourage the development of colon cancer. Animal studies have shown that inulin-fed rats have fewer precancerous cell changes, fewer precancerous growths in the colon and less inflammation. And, as you know, inflammation is believed to be at the root of many serious diseases, including type 2 diabetes, heart disease and cancer. By the way, inulin has yet another cancer-discouraging trick up its sleeve. It ferments into butyrate, a compound which slows the growth of cancer cells. Good news: The benefits of inulin include supporting a healthy body weight Fermentable carbohydrates such as inulin have been shown in studies to reduce food intake and promote weight loss in overweight volunteers. In one randomized controlled study published in Nutrition and Metabolism, researchers examined the ability of 30 grams of inulin supplementation a day to promote weight loss in patients with prediabetes. For the first eight weeks of the study, the participants received standard counseling from a dietitian and consumed calorie-restricted diets. Both the inulin and control groups lost roughly 5 percent of their body weight during the first nine weeks. The control group received cellulose, which is also a fiber – but a nonfermentable one. It was what happened next, however, that really caught the researchers’ attention. During the second nine weeks of the study, participants were told to resume their normal diets. And, the inulin group continued to eat significantly less, and to lose more weight – achieving an average loss of 7 percent of their body weight. They also experienced lower levels of fasting glucose and reduced fat in the liver. Discover how inulin fights diabetes While inulin is not to be confused with insulin (the hormone that controls blood sugar), there is evidence that inulin supports insulin’s antidiabetic effects. In addition to discouraging type 2 diabetes by promoting weight loss, inulin may help to lower elevated blood sugar. In addition, its ability to reduce liver fat allows it to help reduce insulin resistance. A type of inulin known as high-performance (HP) inulin may be particularly beneficial. In a study published in Health Promotion Perspectives, female participants with type 2 diabetes were given 10 g of HP inulin a day. Researchers found that fasting blood sugar decreased by a meaningful 8.5 percent, while Ac1 levels (a measure of blood sugar control over time) dropped by an average of 10.4 percent. And, that wasn’t all. Triglycerides (fats in the blood) plummeted by almost 25 percent, while harmful LDL levels decreased and desirable HDL levels improved. What are good sources of inulin? Inulin is found in a limited group of foods, including chicory root (the undisputed heavyweight, with 35 to 47 grams of inulin per 3.5-ounce serving), Jerusalem artichokes, raw asparagus and garlic. It is also sometimes added to certain commercial foods – such as protein bars, cereal bars, baked goods and yogurts – to improve texture or replace fats and sugars. Conveniently, inulin is available in supplementary form – with natural health experts typically recommending amounts of 5 to 10 grams a day. Of course, check first with a knowledgeable integrative doctor before supplementing. As a tip, for maximum benefit: look for high-performance (HP) inulin. The evidence is accumulating: this humble prebiotic fiber not only improves digestive health, but may help protect against a range of serious diseases, including IBS, nonalcoholic fatty liver disease, type 2 diabetes, obesity and cancer. Clearly, the many benefits of inulin are finally coming to light. Sources for this article include: MedicalNewsToday, NIH.gov, NIH.gov To read the original article click here. For more articles from NaturalHealth365 click here.

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High-Fat Diet with Antibiotic Use Linked to Gut Inflammation

AHA Publisher — Wed, 15 Jul 2020 07:00:57 +0000

UC Davis Health via Newswise – UC Davis researchers have found that combining a Western-style high-fat diet with antibiotic use significantly increases the risk of developing pre-inflammatory bowel disease (pre-IBD). The study, published July 14 in Cell Host and Microbe, suggests that this combination shuts down the energy factories (mitochondria) in cells of the large intestinal lining, leading to gut inflammation. Irritable bowel syndrome (IBS) affects approximately 11% of people worldwide. It is characterized by recurring episodes of abdominal pain, bloating and changes in bowel habits. IBS patients with mucosal inflammation and changes in the gut’s microbial composition are considered pre-IBD. Antibiotic Usage with High-Fat Diet Is a Risk Factor The study included 43 healthy adults and 49 adult patients diagnosed with IBS. The researchers measured fecal calprotectin, a biomarker for intestinal inflammation, of participants. Elevated levels of fecal calprotectin indicated a pre-IBD condition. The study identified 19 patients with IBS as pre-IBD. The researchers found that participants who consumed high-fat diet and used antibiotics were at 8.6 times higher risk for having pre-IBD than those on low-fat diet and no recent history of antibiotic use. Participants with the highest fat consumption were about 2.8 times more likely to have pre-IBD than those with the lowest fat intake. A history of recent antibiotic usage alone was associated with 3.9 times higher likelihood of having pre-IBD. “Our study found that a history of antibiotics in individuals consuming a high-fat diet was associated with the greatest risk for pre-IBD,” said Andreas Bäumler, professor of medical microbiology and immunology and lead author on the study. “Until now, we didn’t appreciate how different environmental risk factors can synergize to drive the disease.” Shutting the Cell’s Powerhouse Promotes Gut Microbial Growth Using mouse models, the study also tested the effect of high-fat diet and antibiotic use on the cells in the intestinal lining. It found that high-fat diet and antibiotics cooperate to disrupt the work of the cell’s mitochondria, shutting its ability to burn oxygen. This disruption caused reduction in cell’s oxygen consumption and led to oxygen leakage into the gut. Higher oxygen levels in the gut promote bacterial imbalances and inflammation. The body’s beneficial bacteria thrive in environments lacking oxygen such as the large intestine. With the disruption in the gut environment, a vicious cycle of replacing the good bacteria with potentially harmful proinflammatory microbes that are more oxygen tolerant begins. This in turn leads to mucosal inflammation linked to pre-IBD conditions. The study also identified 5-aminosalicylate (mesalazine), a drug that restarts the energy factories in the intestinal lining, as a potential treatment for pre-IBD. “The best approach to a healthy gut is to get rid of the preferred sustenance of harmful microbes,” Lee said. “Our study emphasized the importance of avoiding high fat food and abuse of antibiotics to avoid gut inflammation.” To read the original article click here.

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