Crohn's disease Archives - Amazing Health Advances

Crohn’s Disease Diet and Natural Treatment Plan

The AHA! Team — Wed, 12 Feb 2025 06:12:57 +0000

Annie Price, CHHC via Dr. Axe – Have you been suffering from excessive diarrhea and abdominal pain on a regular basis? You might have Crohn’s disease, which means you may want to follow a Crohn’s disease diet and treatment plan. So if you have Crohn’s, there is good news. You can help treat this condition naturally with a Crohn’s disease diet, along with making other lifestyle changes. What is Crohn’s disease, exactly? This inflammatory bowel disease (IBD) causes inflammation of the lining of your digestive tract, which can lead to abdominal pain, severe diarrhea, fatigue, weight loss and malnutrition. It’s estimated that 2.4 million to 3.1 million Americans suffer from Crohn’s disease or ulcerative colitis (collectively known as inflammatory bowel diseases or IBD). Crohn’s disease can seriously get in the way of everyday life with the possibility of it being both painful and debilitating. Sometimes, it even leads to life-threatening complications. If you suffer from Crohn’s, don’t lose hope! Much like the IBS diet and ulcerative colitis diet can help treat those IBD conditions, the Crohn’s disease diet can do the same with this gastrointestinal tract issue. Crohn’s disease diet guidelines Crohn’s disease treatment, the natural way, involves making a number of scientifically proven changes to your lifestyle and diet. Here are some of the top ways to start improving Crohn’s disease symptoms, starting with learning about which foods are a part of a Crohn’s disease diet. The National Institute of Diabetes and Digestive and Kidney Diseases states that healthcare providers recommend several types of specific diet plans for helping to control Crohn’s symptoms. The type of diet that works best depends on your ability to digest and absorb minerals, bacteria, fats, fiber and certain types of carbohydrates. People with Crohn’s react differently to these food groups depending on what type of medications they might be taking, their levels of intestinal inflammation, and the extent to which they produce or don’t produce different digestive enzymes. Here are some Crohn’s disease diet guidelines, including foods to eat and foods to avoid: 1. Avoid classic problem foods Food sensitivities vary from patient to patient but commonly include spicy and fried foods, refined foods like white breads and pastas, carbonated drinks, alcohol, and caffeine. Wheat products (gluten), cereal grains such as corn and oats, dairy products, pork, onions, and yeast also all tend to make Crohn’s symptoms worse. Research published in Gastroenterology and Hepatology found that a diet low in fat and fiber (known as a LOFFLEX diet) tends to be highly effective at treating Crohn’s, with some studies finding that up to 60 percent of patients go into remission within two years. 2. Eat a healing diet Changing and improving your diet is one of the most important, controllable and natural things you can do to improve inflammation associated with Crohn’s disease. If you suffer from Crohn’s, following a healing foods diet may help decrease inflammation (the No. 1 dietary goal with Crohn’s), alkalize the body, lower blood glucose, eliminate toxins and optimize nutrient intake. The healing foods diet consists of eating roughly equal amounts (33 percent each) of clean protein sources, healthy fats and low-glycemic carbohydrates in the forms of fruits and vegetables. 3. Limit dairy Many people with Crohn’s find that gastrointestinal problems like diarrhea, abdominal pain and gas improve when they limit or eliminate dairy products. Some people are also lactose intolerant, which means they can’t digest the milk sugar (lactose) in dairy foods. While the lactose in dairy hasn’t been shown to necessarily make Crohn’s worse, the fat content in dairy can inflame the condition. 4. Be careful with high-fiber foods For some people suffering from Crohn’s, consuming high amounts of fiber, especially from raw fruits and vegetables, can be too difficult for their compromised systems to handle. Don’t skip your fruits and veggies altogether, however. Just eat them cooked whenever possible. Some Crohn’s sufferers have trouble with foods in the cabbage family (broccoli, cauliflower, cabbage, etc.), nuts, seeds, corn and popcorn. Keeping a food diary can help you see what works and what doesn’t for your particular case of Crohn’s. This way you don’t eliminate a healthy food (for example, broccoli) unnecessarily in your Crohn’s disease diet if your digestive system actually can handle that food well. 5. Increase prebiotic intake Consuming more prebiotics, a special form of dietary fiber that promotes the growth of healthy bacteria (probiotics) that combat bad bacteria, is a smart idea for people with Crohn’s disease. Prebiotic foods include things like asparagus, bananas, honey and oats, all of which make excellent additions to any Crohn’s disease diet. However, because prebiotics are a type of fiber, it’s important to monitor your systems and pay attention to how you feel. If particular prebiotic foods, or foods high in fiber, are causing worsened symptoms, then try subbing in other foods until you find what works. 6. Eat smaller meals If you want to avoid a Crohn’s disease flare-up, it’s best to stop overloading your body with over-sized meals. By eating smaller meals you put less stress on the gastrointestinal tract, which can help reduce some Crohn’s symptoms like bloating, gas and cramping. You can try eating smaller meals more often throughout the day, rather than two to three big meals, to help with absorption of nutrients, improving energy and controlling symptoms. 7. Drink enough fluids It’s possible to lose a high amount of fluid due to frequent diarrhea. Make sure to drink plenty of water and stay hydrated every day. Caffeine-free herbal tea, bone broth and kombucha are also good choices, since these not only provide water, but also electrolytes, amino acids and probiotics. 8. Avoid artificial sweeteners Research has shown that increased use of artificial sweeteners is correlated with higher rates of IBD, including Crohn’s. That means limiting or avoiding artificial sweeteners is a good idea on a Crohn’s disease diet, and truth is it’s a good rule in general to follow considering these foods are associated with GI issues, allergies, insulin and metabolic effects, cancer, cardiovascular issues, and more. Foods to eat vs. foods to avoid It’s important to note that the foods to eat on a Crohn’s disease diet and the foods to avoid on a Crohn’s disease diet aren’t necessarily beneficial for everyone. Some people may have issues with certain foods that generally are recommended for IBD patients, while others may not have issues with certain foods that typically can trigger flare-ups in many IBD patients. It’s a good idea to embark on an elimination diet to learn your own specific triggers so you can tailor your Crohn’s disease diet to your personal needs. Grains Eat: Rice and rice pasta Low-fiber cereals Oatmeal or cream of rice Plain crackers Potatoes Cornmeal and polenta Gluten-free bread Avoid/limit: Whole grains, like whole-wheat bread, bran, brown rice and quinoa (high in fiber, which may irritate the gut) Popcorn and granola Seeds and nuts in bread or grain products Rye and barley Whole-wheat pasta Fruits and vegetables Eat: Peeled and cooked vegetables (e.g., carrots, zucchini, squash, pumpkin and potatoes) Ripe, peeled fruits like bananas, melons and applesauce Canned fruits (without added sugar or preservatives) Peeled cucumbers Bell peppers Cantaloupe Avoid/limit: Raw vegetables and fruits with skins or seeds (e.g., broccoli, cabbage, berries, apple and citrus fruits) Cruciferous vegetables (e.g., cauliflower, Brussels sprouts) that may cause gas High-fiber fruits, like figs, prunes and pineapple Cauliflower Artichokes Cherries Plums and peaches Protein and meat Eat: Lean protein sources, like chicken, turkey, eggs and fish Smooth nut butters (e.g., almond butter or peanut butter) Tofu or well-cooked legumes (if tolerated) Avoid/limit: Fatty, fried or processed meats (e.g., bacon, sausage) Tough cuts of meat or meat with gristle Beans, lentils or legumes that cause gas and bloating Red meat Dark poultry meat Dairy Eat: Lactose-free dairy products (e.g., lactose-free milk, yogurt and cheese) Hard cheeses, like cheddar or Parmesan (lower in lactose) Fortified dairy alternatives, like almond, soy, flax, hemp, coconut or oat milk Fermented dairy (ideally low-fat), such as yogurt and kefir Avoid/limit: High-lactose dairy and full-fat dairy (e.g., whole milk, cream, soft cheeses) Flavored yogurts with added sugars Ice cream and milkshakes (high in fat and lactose) Butter and margarine Cream Herbs and spices Eat: Mild herbs, like parsley, basil or oregano Ginger and turmeric Chives and green onions Cumin Lemon peel Mustard Fresh herbs Avoid/limit: Spicy seasonings (e.g., chili powder, cayenne, black pepper, jalapeno) Strong condiments, like hot sauce or horseradish Allspice Garlic Onions (except green onions) Paprika Wasabi Drinks Drink: Water (essential for hydration) Herbal teas (e.g., chamomile, ginger) Electrolyte-replenishing drinks (low in sugar) Sparkling water Avoid/limit: Alcohol, especially beer, liquor and wine Caffeinated beverages (e.g., coffee, black tea, soda) Sugary drinks and carbonated beverages Crohn’s disease diet supplements 1. Probiotics Taking a daily, high-quality, live probiotic supplement — in addition to consuming probiotic foods — supports your body’s immune system and helps improve digestive function and mineral absorption. Probiotics have been shown to help people with Crohn’s disease reduce the incidence of diarrhea as well. Studies have found that people with Crohn’s often suffer from vitamin B12 deficiency and/or folate deficiency, and a good probiotic supplement encourages enhanced synthesis of B vitamins, calcium, vitamin K2 and other nutrients. Probiotics also support digestion of difficult substances, like gluten and lactose. 2. Slippery elm Slippery elm is an herbal remedy and demulcent (a substance that protects irritated tissues and promotes their healing). It contains mucilage, a substance that becomes a slick gel when mixed with water. This mucilage coats and soothes the mouth, throat, stomach and intestines, making it excellent at calming Crohn’s flare-ups. 3. Curcumin With anti-inflammatory properties, research has found that people with inflammatory bowel disease who took curcumin reduced their symptoms and their need for medicines. Various clinical studies have suggested that curcumin might be a potential candidate for the prevention and/or treatment of a variety of colonic diseases, such as ulcerative colitis, Crohn’s disease and colonic cancer. 4. Glutamine Glutamine is an amino acid found in the body that helps the intestine function properly. Since it’s good for overall intestinal health, it can offer help for Crohn’s. It’s best to take glutamine on an empty stomach. 5. Omega-3 fatty acids Omega-3s, like those found in fish oil, can help fight inflammation and reduce the chances of recurrence of Crohn’s. Studies have been mixed, but some sufferers find omega-3s to be helpful. 6. Real multivitamin Because Crohn’s disease can interfere with your ability to absorb nutrients, it’s often a good idea to take a multivitamin and mineral supplement. You don’t want just any multivitamin, though. Make sure it’s a real food multivitamin that contains beneficial minerals, and avoid multivitamins with dangerous substances. If you find you’re deficient in a particular nutrient, you can also supplement with that specific nutrient. Some common nutritional deficiencies in Crohn’s patients include calcium, folate, B12, vitamin D and fat-soluble vitamins. Frankincense essential oil also helps improve digestive health and has been shown to be beneficial in reducing symptoms of Crohn’s disease as well as leaky gut syndrome, chronic colitis, ulcerative colitis and IBS. Add one to two drops of oil to eight ounces of water or to a tablespoon of honey for GI relief. If you’re going to ingest it orally, make sure it’s 100 percent pure oil, and don’t ingest fragrance or perfume oils. Other natural Crohn’s disease treatments How exactly stress plays a part in contributing to IBD is still up for debate, but experts agree that stress can trigger symptom flare-ups, worsen digestive health overall and increase the chance of experiencing complications. Of course, stress is a part of daily life, and not all stress is going to be within your control. However, there’s a lot you can do to reduce your reactions to stressful events. Regular exercise, getting adequate rest, taking time to relax, spending time outdoors and fostering supportive relationships can make a huge impact as natural stress relievers. Here are some other things to do in addition to following a Crohn’s disease diet...

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Is Flatulence Good for You? (Does It Depend on the Smell?)

The AHA! Team — Mon, 13 May 2024 08:00:18 +0000

Jillian Levy, CHHC via Dr. Axe – Most of us have been there: experiencing excessive farting that feels out of our control and causes a whole heck of a lot of embarrassment. While the average person farts nearly every day, some people deal with a bloated stomach and excessive flatulence more often than others. One of the most aggravating things about having gas is that it can seem impossible to minimize and to narrow down the exact culprit, considering dozens of different things can potentially be to blame. As you’ve probably experienced firsthand many times, some farts can be pretty foul-smelling and noisy, while others easily slip below the radar. Wondering how much farting is too much? A mostly healthy person might pass gas 14–18 times per day, sometimes not even realizing it because the farts are mostly silent and odorless. A mostly healthy person might pass gas 14–18 times per day Rather than how often you fart, however, you might want to take a look at the smelliness of your flatulence and to examine other digestive symptoms present in order to determine if it’s really become a problem. Is there likely anything to be worried about when it comes to your gas? Yes and no. Some flatulence is normal, especially when eating a whole foods, high-fiber diet — but excessive gas coupled with other symptoms can be a sign that something inside is going wrong, especially when it comes to digestion of certain foods. Too much farting can be a warning sign that normal intestinal gas dynamics have become compromised. This might result in subtle dysfunctions in intestinal motility, bacteria growth or changes in the microbiome composition taking place. Keep reading to learn more about flatulence and when you should and should not be concerned about your farts. What Is Flatulence? What is a fart exactly? A fart, also called gas, “passing wind” or flatulence, is caused by the internal buildup of gases that are formed during the process of digestion and respiration. The causes of farts, and how they develop within the digestive tract vary considerably depending on the person and circumstance. The main type of gas that gets trapped inside the body and leads to flatulence is nitrogen, which researchers estimate accounts for about 20 percent to 90 percent of all the gas that causes farts. Followed by nitrogen, carbon dioxide also contributes to the gaseous volume of farts (about 10 percent to 30 percent) along with oxygen (up to 10 percent), methane (around 10 percent) and hydrogen (about 10 percent to 50 percent). Methane and hydrogen are actually both flammable gases — which explains why you might have seen some cartoon characters light their farts with a flame when you were a kid. The combination of gases described above usually causes a smell because some contain sulfur, the same smelly compound found in foods like eggs or cruciferous vegetables. Why is there such a range in the percentages of gases within a fart and the level of smelliness, depending on the specific person? This has to do with how much air is swallowed by someone in a typical day, the types of foods within someone’s diet, and also the internal chemical reactions taking place within the microbiome or intestines during digestion. The severity of smells associated with flatulence mostly has to do with the percentage of different gases present in the body at any given time. Surprisingly, most of the gas within a fart is odorless, and only a very small percent (around 1 percent) causes the signature foul smell of farts. The reason for stinkiness in general comes down to how much sulfurous gasses form within the intestines. Within a fart, several sulfur-related compounds develop that contribute to the intensity of the fart’s smell. These include: Hydrogen sulphide: This is the component of a fart that usually smells like rotten eggs. Not only does it smell unpleasant, but it’s also flammable and can be toxic when consumed in large amounts. The human body makes some of its own hydrogen sulphide, but interestingly, it’s also produced within the environment in things like swamps, sewage systems and certain types of explosive volcanic rock. Methanethiol: This is found naturally within the human body, mostly within the blood and brain. Ever open up your refrigerator and get a strong whiff of leftover veggies? Methanethiol has a strong smell similar to cruciferous veggies, including broccoli or cabbage. This same compound also contributes to other types of body odors, including bad breath. Dimethyl sulphide: Here’s another chemical compound that contributes to the smelliness of veggies. This is responsible for the smell produced when you cook things like Brussels sprouts. It’s present in foods along with methanethiol and created from the formation of certain bacteria. Causes You’re probably wondering what causes your gas accumulation, right? Excessive gas and gas pains can be attributed to all sorts of health problems, normal variations in hormonal levels that affect digestion (such as your menstrual cycle) or specific foods. While the triggers are somewhat different from person to person, the way that gas forms in the body is mostly the same. Within the body, gas travels down the same pathway in your digestive system as poop does. Eventually, accumulated gas makes its way to through your intestines and out of your colon, just like feces. Along the way, certain things can stop or interfere with the normal release of built-up gas, causing gas pains, bloating and indigestion. This unpleasant feeling is a sign that you’re having a hard time ridding your body of excess gas — possibly because certain foods in your diet are irritating your gut or digestive organs, causing side effects like bacteria growth or fermentation along the way. Bloating and gas usually go hand in hand because when a certain amount of gas is retained within the gut, people develop abdominal distension (a puffy belly) and various gassy symptoms. Just like farting, abdominal distension is related to the volume of gas within the gut and depends both on intestinal motor activity (gas is better tolerated when the gut and digestive muscles are relaxed) and the inner distribution of gas. Some of the reasons gas gets trapped inside the body abnormally include: Swallowing air (aerophagia): This involves inadvertently swallowing air that accumulates in the stomach and is then released by belching or farting. This process is triggered by changes in the muscles that control the intake of air, followed by repetitive and ineffective attempts of belching that causes air to be introduced into the stomach. One reason you might be swallowing air and farting as a consequence? You could be eating too fast and therefore not chewing your food properly. Gaseous odor accumulation: Smelly farts are usually the cause of gas produced by colonic bacteria during fermentation of unabsorbed food residues arriving into the colon. Changes in the microflora: Gas also depends on the composition of the colonic flora — in other words the type of bacteria living within the digestive system. We know that each person is different in terms of microbiome composition, which means inter-individual variations exist that might contribute to, or protect us from, excessive gas production and evacuation. Constipation: Impaired anal evacuation produces gas retention. Constipation also prolongs the fermentation process of foods in the digestive system, increasing internal gas production. Here’s the million-dollar question: Why do some farts make a noticeable sound, while others are “silent but deadly”? This has to do with the alignment of muscles within your colon or rectum. Certain muscles help control how quickly gas is released, either tightly keeping gases inside or allowing them to be released more quickly, which can cause a sound. Know someone who can “fart on demand”? That’s likely because that person’s sphincter muscles, the ones that control the gateway of gas and waste out of the body, are easily relaxed, which lets them release internal gases whenever they want to. Of course, diet has an effect on flatulence as well, and underlying conditions can contribute to gas and farting. Are Farts Bad for You (or Beneficial)? Farting is considered a normal reaction within the human body and something we all deal with at one time or another. Because it’s the act of releasing internal gas from the body, just like a burp or even breathing, it’s usually harmless and in fact needed for normal metabolic functions. Most of the time your farts are just inconvenient but not something to necessarily get riled up about. In fact, they might even be protective in some instances! That’s right — your farts might be a clue that your “gut bugs” are well-fed and working hard and that your diet is a mostly healthy one. Diets high in fiber-rich foods after all tend to cause gas, but they also feed good bacteria that make up your immune system and help protect you from various diseases, like heart disease, cancer, diabetes and obesity. Aside from being a sign that you’re eating plenty of fiber, gases within your farts might even be beneficial. Farts contain hydrogen sulphide, a gas produced by certain natural bodily processes and needed as part of cellular functions. While I wouldn’t necessarily go smelling yours, or anyone else’s, farts just yet, it’s possible that inhaling hydrogen sulphide (yes, from your very own farts!) in small doses might help protect cells’ mitochondria and stop cellular damage at some level. On the other hand, excessive farting can be a sign that digestive processes are going amuck and that an underlying issue might be blame. Some underlying reasons for excessive gas accumulation can include: food sensitives or intolerances (see the list of common culprits below) fermentation of bacteria within the gut from eating FODMAP foods leaky gut syndrome or digestive disorders, including Crohn’s, celiac disease and irritable bowel syndrome constipation SIBO (small intestinal bacteria overgrowth)/excessive bacteria in the small intestine. Normally food intermingles with digestive juices in the intestines and nutrients are absorbed into the bloodstream while waste is sent to the colon, but with SIBO, malabsorption occurs, particularly of fat-soluble vitamins and iron, leading to abnormal bacteria growth and gas. How do you know if your gas is something to actually be worried about? Check if you experience other warning signs at the same time as being very gassy. When you’re up against a lot of flatulence, look for other abnormal symptoms including: weakness or fatigue skin rashes, acne or hives signs of allergies, like watery eyes and itchy throat constipation or diarrhea blood in your stool or urine pain around your lymph nodes, including in your groin, throat or armpits changes in your body temperature, weight, sleep and menstrual cycle Natural Remedies If you find yourself repeatedly dealing with bad gas, the first thing to do is address your diet. You might be having trouble breaking down certain foods or experiencing an accumulation of sulfur, bacteria or yeast. The tendency for foods to cause excessive gas varies from person to person considerably, so it usually takes some trial and error to figure out what your biggest triggers are. That being said, there are some “common culprits” in the world of farting that are likely involved in your struggle. Some of the Worst Foods for Gas Beans: Perhaps more than any other food, beans are notorious for causing gas. That’s because they contain a type of carbohydrate called polysaccharides, which easily ferment once they enter the gut. The bacteria living in your gut thrive off of these carbohydrates, which causes fermentation and an increase in gas. Luckily you don’t have to avoid beans and legumes all together — soaking them overnight prior to cooking helps make them more digestible (the same applies to nuts, which are similar in terms of their carb content), which is good news considering they can provide plenty of nutrients and fiber. Dairy: Lactose intolerance is a common digestive problem worldwide, although many people might be unaware that they cannot properly digest foods containing milk, cheese, yogurt or traces of...

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Incredible Bacterium Prevents Disease

AHA Publisher — Mon, 31 Oct 2022 07:00:19 +0000

Al Sears, MD, CNS – Researchers made a startling discovery… A never-before-recorded new gut bacterium with impressive disease-preventing properties. Researchers in Belgium spent two years examining 12,000 microbiome samples collected from all over the world. During their research, they came across something no one had ever seen before… A new “gut bug.” They named their new discovery Dysosmobacter welbionis. Dysosmobacter exists in about 70% of the population. But it’s almost nonexistent in patients with chronic diseases like diabetes, obesity, and metabolic syndrome.1,2 What makes this discovery so exciting is that Dysosmobacter welbionis produces a critical metabolite called butyrate. Butyrate, a short-chain fatty acid, is generated by beneficial bacteria that thrive in your digestive tract. Its ability to keep you healthy is stunning. In fact, butyrate has been shown to: Lower insulin resistance and improve blood sugar3 Boost mitochondrial energy in cells4 Tamp down inflammation by shielding you from leaky gut syndrome5 Stimulate your brain to grow more neurons6 Relieve Crohn’s disease and inflammatory bowel disease 7 Alleviate symptoms of depression and anxiety8 Modulate your immune response to keep it from overreacting9 And the latest research shows that butyrate exhibits “extraordinary anti-cancer activities.”10 Unfortunately, today’s high-glycemic, processed foods destroy the beneficial bacteria that create butyrate in the gut. And that sets the stage for what I call Syndrome Zero. But there is good news: Once you rebalance your gut biome, butyrate flourishes and your risk of chronic disease plummets. Here’s what I recommend… Start Your Own Gut-Flora Revival I always advise my patients to start with natural nutrients. Most doctors will never tell you this, but butter or clarified ghee made from the milk of grass-fed cows are two of the best sources of butyrate. In fact, the word butyrate comes from the Latin word butyrum, meaning butter. Upping your intake of prebiotic fiber is another smart move. Butyrate-friendly bacteria love almonds, garlic, apples, kiwi fruits, chickpeas, asparagus, Jerusalem artichokes, and avocados. Beyond nutritional changes, here are three butyrate-boosting steps for you to follow… Three Simple Steps To Protect Your Health Ban these butyrate-killers. Obviously, you want to avoid consuming an excess of processed carbs and sweets. Buy grass-fed beef to avoid ingesting the antibiotics routinely fed to most livestock and poultry. Try to buy organic veggies… And be sure to avoid artificial sweeteners since fake sugars harm beneficial flora. Add inulin and XOS. Inulin is a non-digestible fiber. Once it reaches the large intestine, it turns into a prebiotic that feeds a host of butyrate-producing microbes. Fresh chicory root is your best source of inulin. Many butyrate-producing microbes also love to dine on another plant fiber called XOS (xylooligosaccharides). This little-known prebiotic is found in bamboo shoots, corn husks, and eucalyptus wood. But who wants to eat that. I recommend supplements. When it comes to XOS, be sure to check the label. Make sure the label specifies xylooligosaccharides, and keep an eye on portion size, too. My advice is only buy supplements that offer at least a 2.8 gram portion of XOS. That’s the level at which XOS really becomes effective. But go easy at first, start with a gram a day. Then gradually increase up to five grams. Supplement with butyrate. Studies show that low dosages (below 3.5 grams daily) of butyrate supplements are the most beneficial to your digestive tract. But excessive rates (above 7 grams daily) can disrupt the intestinal barrier. Start with 500 mg a day and build up to 2 or 3 grams over a period of four or five weeks. You should always take butyrate with healthy fatty acids like omega-3 to replenish your cell membranes. To Your Good Health, Al Sears, MD, CNS References: 1 “A New Bacteria, Made in Belgium (and UCLouvain).” EurekAlert!, 9 June 2021, accessed September 2021. 2 Le Roy T, et al. “Dysosmobacter Welbionis Is a Newly Isolated Human Commensal Bacterium Preventing Diet-Induced Obesity and Metabolic Disorders in Mice.” Gut. 2021 Jun 8;gutjnl-2020-323778. doi: 10.1136/gutjnl-2020-323778. Online ahead of print. 3 Gao Z, et al. “Butyrate Improves Insulin Sensitivity and Increases Energy Expenditure in Mice.” Diabetes. 2009. 58(7);1509–17. 4 Rose S, et al. “Butyrate Enhances Mitochondrial Function during Oxidative Stress in Cell Lines from Boys with Autism.” Translational Psychiatry. 2018. 8(1)10:1038/s41398-017-0089-z. 5 Canani R. “Potential Beneficial Effects of Butyrate in Intestinal and Extraintestinal Diseases.” World J Gastroenterol 2011. 17(12):1519. 6 “Modulating Gut Microbe Populations to Generate More Butyrate, Thus Raising BDNF Levels and Improving Cognitive Function.” Fight Aging! 2019. 7 Gevers D, et al. “The treatment-naïve microbiome in new-onset Crohn’s disease.” Cell Host Microbe. 2014 Mar 12; 15(3): 3828392. 8 Varela RB, Valvassori SS. “Sodium butyrate and mood stabilizers block ouabaininduced hyperlocomotion and increase BDNF, NGF and GDNF levels in brain of Wistar rats.” J Psychiatr Res. 2015 Feb;61:114-21 9 Chang PV, Hao L, et al. “The microbial metabolite butyrate regulates intestinal macrophage function via histone deacetylase inhibition.” Proc Natl Acad Sci USA. 2014 Feb 11;111(6):2247-52. 10 Williams E,et al. “Anti-Cancer Effects of Butyrate: Use of Micro-Array Technology to Investigate Mechanisms.” Proc Nutr Soc. 62(1):107-115. To read the original article click here.

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What’s Behind the Rising Rates of Inflammatory Bowel Disease Among Older Adults?

AHA Publisher — Fri, 10 Jun 2022 07:00:06 +0000

News Staff via NaturalHealth365 – Inflammatory bowel disease (IBD) is a painful condition. A new study done by Dr. Adam Faye of the New York University Langone School of Medicine found that people over 60 with a history of antibiotic use may be at increased risk of developing the condition. During the recently held Digestive Disease Week conference in San Diego, Dr. Faye shared these findings, shining a light on the concerning trend. Millions of Americans Suffer From This Painful Disease According to the Centers for Disease Control and Prevention (CDC), 3 million Americans suffer from inflammatory bowel disease. The painful condition characterized by an inflammation in the gastrointestinal tract (GI) is also an umbrella term for other GI diseases, like Crohn’s disease or ulcerative colitis. In Dr. Faye’s findings, he was adamant about the fact that “there is clearly something in the environment that is driving this new onset of older adult IBD.” His findings indicated that antibiotics were the culprit and common denominator in all cases. Here is some of what Dr. Faye found: Antibiotics use was associated with a 64% increase in the risk of developing IBD among older adults Five or more antibiotic prescriptions received over the previous 5 years increased the risk of IBD by 236% Of all the antibiotic classes, fluoroquinolones had the strongest association with increased IBD risk Antibiotics have also been linked to a higher risk of bowel cancer, heart attack, and stroke Other Ways That Antibiotics Can Harm the Body Of course, antibiotics can help treat and prevent certain types of bacterial infections. However, antibiotic overuse can lead to other problems in the body, such as the development of antibiotic resistance. Antibiotic resistance is particularly troubling because it can lead to the emergence of “superbugs.” That’s why it’s so important to weigh the risks and benefits with your doctor to make sure that taking a certain antibiotic is absolutely necessary. Many mild bacterial infections clear up on their own and don’t need antibiotics each time. Natural Remedies to Help Relieve Digestive Discomfort Some of the symptoms of IBD include constipation alternating with diarrhea, stomach pain, fever, rectal bleeding, fatigue, and weight loss. These symptoms can interfere with a person’s daily life. This is why looking at some natural remedies to relieve the discomfort of IBD is important. One of the easiest ways to boost the good bacteria in the digestive tract is by increasing the intake of probiotic-rich foods in your diet. You can also take probiotics in a supplement form. Try adding ginger, turmeric, and omega-3 fats to your diet. All three of these have powerful anti-inflammatory properties. Making dietary changes may also help alleviate some of the symptoms. For example, eat an abundance of organic fruits and vegetables, and drink enough clean water each day. Having smaller, healthy meals throughout the day can also go a long way. Before making any dietary changes or adding new supplements to your routine, consult with a knowledgeable integrative healthcare provider. Sources for this article include: CDC.gov NHS.uk ClevelandClinic.org CrohnsAndColitis.com MedicalNewsToday.com To read the original article click here.

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Antibiotic use Associated with Inflammatory Bowel Disease in Older Adults

AHA Publisher — Fri, 20 May 2022 07:00:54 +0000

American Gastroenterological Association (AGA) via Newswise – The more antibiotics prescribed to patients 60 and older, the more likely they were to develop inflammatory bowel disease, suggesting antibiotic use could explain some of the growth in Crohn’s disease and ulcerative colitis in older people, according to a review of 2.3 million patient records in a study selected for presentation at Digestive Disease Week® (DDW) 2022. “In older adults, we think that environmental factors are more important than genetics,” said Adam S. Faye, MD, MS, lead researcher on the study and assistant professor of medicine and population health at NYU Grossman School of Medicine. “When you look at younger patients with new diagnoses of Crohn’s disease and ulcerative colitis, there’s generally a strong family history. But that is not the case in older adults, so it’s really something in the environment that is triggering it.” Using Denmark’s national database, which includes nearly all medical records for residents, researchers reviewed prescribing records for people aged 60 and older who were newly diagnosed with inflammatory bowel disease from 2000 to 2018. The study looked at the number of courses of antibiotics prescribed, how recently they had been prescribed in relation to the diagnosis and specific classes of antibiotics used. The study found any antibiotic use was associated with higher rates of inflammatory bowel disease, and the risk went up substantially with each course. After one prescription, patients were 27 percent more likely than those with no antibiotic use to be diagnosed with inflammatory bowel disease. With two courses, the risk rose by 55 percent and with three courses it rose by 67 percent. With four courses, risk rose by 96 percent; and with five or more, seniors were more than 2.3 times, or 236 percent, more likely to receive a new inflammatory bowel disease diagnosis than those with no antibiotics in the previous five years. New diagnoses were highest when antibiotics were prescribed one to two years before, but the risk remained elevated for prescriptions in the period two to five years before diagnosis. The relationship was found for all types of antibiotics, except nitrofurantoin, which is commonly prescribed for urinary tract infections. Antibiotics usually prescribed for gastrointestinal infections were the most likely to be associated with a new inflammatory bowel disease diagnosis. Researchers omitted prescriptions less than a year before diagnosis to reduce the chance that prescriptions had been for symptoms of a yet-undiagnosed gastrointestinal disease. The study has implications for diagnosing older adults with new gastroenterological symptoms. Inflammatory bowel disease, which can easily be overlooked in this age group, should be considered, especially when there’s a history of antibiotic prescriptions, Dr. Faye said. The research also has ramifications for antibiotic stewardship. In addition to preventing the development of multi-drug resistant organisms, judicious antibiotic use is crucial to preventing inflammatory bowel disease. “Antibiotic stewardship is important; but avoiding antibiotics at all costs is not the right answer either,” Dr. Faye said. “If you’re not sure what you are treating, I would be cautious. If patients are coming in with clear infections, and they need antibiotics, they should not be withheld because of these findings.” The study was conducted in partnership with the Danish National Center of Excellence PREDICT Program. Authors did not report any conflicts of interest related to this study. To read the original article click here.

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Study Shows “Ultra-Processed” Foods Are Linked to Much Higher Rates of IBD

AHA Publisher — Wed, 20 Apr 2022 07:00:48 +0000

Lori Alton via NaturalHealth365 – Over 3 million Americans have been diagnosed with inflammatory bowel disease (IBD), a potentially debilitating gastrointestinal condition that includes Crohn’s disease and ulcerative colitis. More prevalent in developed nations, IBD is becoming more common in countries where it was previously rare, and scientists think they know why. The increase in IBD parallels the growing adoption of the Western diet (also known as the Standard American Diet, or SAD). The SAD – which relies heavily on processed foods – is high in calories, trans fats, saturated fats, added sugars, and salt while low in fiber and essential vitamins and minerals. Yet, little research examining the link between SAD and IBD existed – until now. An extensive international study newly published in BMJ examines the effect of “ultra-processed” foods on rates of IBD – with alarming implications. Let’s take a closer look at the revealing research. Large Amounts of Ultra-Processed Foods May Cause IBD Risk to Skyrocket To conduct the study, an international team of researchers gathered detailed information from over 116,000 adults in 21 different countries (including Bangladesh, Sweden, Turkey, Brazil, and the United States) for 13 years. First, participants were questioned about their daily diets, including their consumption of “ultra-processed” foods – such as heavily processed, packaged baked goods, sugar-laden cereals, carbonated sugary drinks and reconstituted meat and fish products. They were then followed for nine years, with new diagnoses of IBD being recorded. To say that the study supported a link between “ultra-processed” foods and higher levels of IBD is an understatement. The team found that participants who consumed five or more servings a day of ultra-processed foods had a stunning 82 percent greater risk of being affected by IBD than those who ate less than one serving a day! For those who consumed one to four servings of ultra-processed food a day, the increased risk was 67 percent. While the study did not show that the foods caused IBD, it certainly suggested a powerful association. In any case, the researchers called for more studies to identify and explore contributory factors among processed foods that might be responsible for the increased risk. Ingredients in Ultra-Processed Foods Disturb the Balance of the All-Important Gut Microbiome The researchers commented that IBD is believed to stem from dysbiosis (imbalances in the microbiome, or community of gut bacteria) in susceptible people. Studies have shown that the bacterial balance of the microbiome can be changed through diet, and this can, in turn, alter the intestinal immune response in the digestive tract, leading to inflammation. While it is too early to say for sure, scientists suspect certain additives – such as added sugars, stabilizers, preservatives, and artificial flavors – of being the culprits. For example, an emulsifier known as carboxymethylcellulose has been shown to increase the ability of bacteria to adhere to the epithelial lining of the intestines. Other suspects are refined sugars and potentially inflammatory omega-6 acids in processed foods. Best Foods to Eat to Help With IBD Some foods appeared to be “off the hook” when it comes to a connection with IBD. For example, consumption of unprocessed white meat, unprocessed red meat, dairy products, starch, fruits, vegetables, and legumes was not associated with an increased risk in the study. In fact, high consumption of fruits and vegetables has been linked in studies with a decreased risk of a form of IBD known as ulcerative colitis. For people undergoing episodes and “flares” of IBD, experts recommend well-cooked vegetables such as green beans, carrots, mashed potatoes, steamed asparagus tips, and pureed squash. Some also advise peeled apples, ripe bananas, melon, and canned fruit to calm a troubled gastrointestinal tract. (While natural health experts ordinarily endorse eating the antioxidant- and fiber-rich peels of apples and the skins of potatoes, a flare-up calls for temporarily lowering fiber intake). Well-cooked, tender, unprocessed meats, scrambled eggs, and tofu are also on the “OK” list. In addition, it’s important to get adequate amounts of vitamin D, calcium, and probiotic and prebiotic foods. So, naturally, you will want to “put the kibosh” on all ultra-processed foods. And, for maximum benefit, opt for organic foods whenever possible. Here Are Some Tips to Support Your Gut Health Naturally Other natural interventions exist for IBD. The American College of Gastroenterology recommends a low-FODMAP diet – a short-term intervention that involves the restriction of fermentable carbohydrates. If you have IBD, your integrative physician may recommend this strategy. In addition, stress management techniques such as acupuncture, mindfulness meditation, breathing exercises, and yoga have been shown to benefit IBD. Not only is IBD a frustrating, painful, and potentially serious disease, but it appears to be linked to other chronic conditions. The Centers for Disease Control and Prevention (CDC) reports that people with IBD are more likely to suffer from heart disease, cancer, arthritis, and ulcers. Therefore, banishing ultra-processed foods from your diet is a practical, common-sense step you can take to optimize your health and steer clear of troublesome IBD. Sources for this article include: ScienceDaily.com UHHospitals.org CDC.gov To read the original article click here.

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Gut Inflammation? You Might Not Need That Colonoscopy

AHA Publisher — Thu, 03 Feb 2022 08:00:25 +0000

Naama Barak via Israel21c – Undergoing a colonoscopy is no picnic. It is invasive, frightening and likely the butt of all your friends’ jokes. But thanks to a new method developed in Israel, it may also become a thing of the past, at least for detecting inflammatory bowel diseases such as Crohn’s and ulcerative colitis. Researchers from the Weizmann Institute of Science and Sheba Medical Center in Israel have come up with a way to replace colonoscopy data with analysis of fecal samples. Their findings were published in the journal Gut. The study took off when researchers realized that cells shed from the gut lining of mice and expelled in the feces stay alive for several hours. This led to a method that could provide testing for inflammation that is less invasive, much cheaper than colonoscopy and at least as reliable. The researchers analyzed cells collected from the gut lining of 30 patients with inflammatory bowel disease during the course of colonoscopy and compared them with those taken from fecal samples or biopsies of 30 healthy people who had undergone colonoscopies as part of routine cancer screening. Using RNA sequencing and other advanced methods, they determined which cell types were present in each of the samples and found that the fecal samples contained four immune-related cell types associated with inflammation. They then ran algorithms to identify distinct expression patterns, or RNA signatures, of the cells in each sample. These signatures helped reveal the exact proportion of each immune-related cell type in the gut lining and enabled the scientists to determine whether a person had an active case of intestinal inflammation. The fecal samples proved to be more reliable than the biopsies. “A biopsy can miss inflammation because it provides a snapshot of the narrow spot from which it was removed, whereas a fecal sample contains cells shed from the entire lining of the gut,” explains Weizmann Prof. Shalev Itzkovitz. “Moreover, a fecal sample can sometimes be more revealing than the examination of the lining during colonoscopy, which is done by eye, because certain forms of inflammation produce no visible signs.” To read the original article click here.

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Understanding Gut Inflammation May Hold Clues to Mitigating Parkinson’s Onset

AHA Publisher — Mon, 14 Jun 2021 07:00:31 +0000

Van Andel Research Institute via EurekAlert – GRAND RAPIDS, Mich. (JUNE 8, 2021) — Chronic inflammation in the gut may propel processes in the body that give rise to Parkinson’s disease, according to a study by scientists at Van Andel Institute and Roche. The study, published in Free Neuropathology, is the latest in a growing list that links the gut and the immune system to Parkinson’s. The researchers’ findings in an experimental mouse model of gut inflammation track with several large-scale epidemiological studies that show an association between Parkinson’s and inflammatory bowel diseases, such as ulcerative colitis and Crohn’s disease. Epidemiological evidence from other groups indicates the risk of developing Parkinson’s fades in certain people whose inflammatory bowel disease is treated with anti-TNF, a standard-of-care anti-inflammatory therapy, which suggests that reducing gut inflammation may have promise for mitigating Parkinson’s onset. “There is increasing evidence that changes in the gut can affect a variety of neurological and psychiatric brain disorders,” said Patrik Brundin, M.D., Ph.D., VAI deputy chief scientific officer and co-corresponding author of the study. “Parkinson’s is a complex disease with a wide range of factors that work in concert to spark its onset and progression. We need to understand the gut’s likely influence on Parkinson’s development better. This study provides novel insights, and this new knowledge can facilitate the development of improved treatment approaches.” In their disease models, the team found that chronic gut inflammation triggers a protein called alpha-synuclein to clump together in walls of the colon, as well as in local immune cells called macrophages. A similar process may play out in the colons of some people — such as those with inflammatory bowel diseases — thereby increasing their risk to develop Parkinson’s as shown in studies by other groups. Similarly, in the brains of people with Parkinson’s, “sticky” alpha-synuclein aggregates also develop. For reasons that still are unclear, these aggregates can clog the molecular machinery that keep neurons alive. The resulting loss of some of these critical cells — and the chemical messenger they produce called dopamine — causes Parkinson’s hallmark movement-related symptoms, such as freezing and loss of voluntary movement. The additional wide-spread development of alpha-synuclein aggregates throughout the brain also may be associated with the disease’s non-motor symptoms and may fuel its progression, which cannot be slowed or stopped with existing treatments. The study also revealed that chronic inflammation in the gut early in life can exacerbate alpha-synuclein clumping throughout the brain in older mice. While it isn’t clear exactly how this happens, the team has two theories: first, they suggest inflammatory chemicals may travel from the gut to the brain via the bloodstream, triggering a runaway inflammatory immune response that leads to protein aggregation. Another idea is that alpha-synuclein aggregates may travel to the brain via the vagus nerve, one of the longest nerves in the body and a “superhighway” between the gut and the brain. Once there, the proteins may then execute their toxic activity in the brain. “We now know that systems throughout the body contribute to Parkinson’s,” said Emmanuel Quansah, Ph.D., a postdoctoral fellow in Brundin’s lab and a key contributor and co-author of the study. “It was striking to see protein aggregation pathology in the brain that mirrored pathology in the colon brought on by inflammation. A particularly intriguing observation was the loss dopamine-producing nerve cells — which play a major role in Parkinson’s onset — in our models that had gut inflammation a year-and-a-half earlier.” Notably, the team also found that modulating immune activation in the colitis mouse model by genetic or therapeutic means tuned the level of alpha-synuclein clumps in the colon up or down. “Our results in mice, together with the genetic and epidemiological data by others in humans, make a strong case for further exploring systemic immune pathways for future therapies and biomarkers for Parkinson’s,” said Markus Britschgi, Ph.D., Senior Principal Scientist and Section Head in the Neuroscience and Rare Diseases Research Department at the Roche Innovation Center Basel and co-corresponding author of the study. Authors include first author Stefan Grathwohl, Ph.D. (previously a Roche postdoctoral fellow), Nazia Maroof, Ph.D. (previously a Roche postdoctoral fellow), Liz Spycher, Krisztina Oroszlan-Szovik, M.S., Helga Remy, Markus Haenggi M.S., and Marc Stawiski of Roche Pharma Research and Early Development, Neuroscience and Rare Diseases Discovery and Translational Area, Roche Innovation Center Basel; Jennifer A. Steiner, Ph.D., Zachary Madaj, M.S., and Martha L. Escobar Galvis, Ph.D., of VAI; Fethallah Benmansour, Ph.D., of Roche Pharma Research and Early Development, pREDi, Roche Innovation Center Basel; Gonzalo Duran-Pacheco, Ph.D., Juliane Siebourg-Polster, Ph.D., Matthias Selhausen, Pierre Maliver, EVCP, Arel Su, DVM, and Annika Herrmann, DECVP, of Roche Pharma Research and Early Development, Pharmaceutical Sciences, Roche Innovation Center Basel; Andreas Wolfert and Thomas Emrich, Ph.D., of Roche Pharma Research and Early Development, Pharmaceutical Sciences, Roche Innovation Center Munich; and Christoph Mueller, Ph.D., of Institute of Pathology, University of Bern. To read the original article click here.

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Yogurt as a Cure for Covid-19 and Crohn’s Disease?

AHA Publisher — Mon, 19 Apr 2021 07:00:29 +0000

Brian Blum via Israel21c – Can yogurt cure Covid-19 and Crohn’s disease? Researchers at Ben-Gurion University of the Negev (BGU) have identified molecules in kefir, a type of yogurt, that have the potential to combat pathogenic bacteria by blocking communication between cells. This approach also holds promise for fighting antibiotic-resistant bacteria. Yogurt is a fermented probiotic dairy drink made by inoculating milk with microorganism mixtures, particularly yeast and bacteria. People have relied on the probiotics in yogurt for years to calm tummy troubles and balance the negative effects of antibiotics. Probiotics are thought to boost immune system function as well. This is the first time, however, that researchers have isolated molecules in yogurt that appear to mitigate “cytokine storms,” the extreme immune response that’s one of the main causes of death in Covid-19 patients. The researchers began by observing that kefir-secreted molecules reduced the virulence of vibrio cholerae, which cause cholera. The kefir molecules interfered in the assembly of bacterial biofilms, which play a significant role in the disease’s progression. The molecules’ applicability to Covid-19 came as a surprise. The yogurt molecules not only eliminated the cytokine storm but also restored balance to the immune system. “These results are notable, since this is the first demonstration that virulence of human pathogenic bacteria can be mitigated by molecules secreted in probiotic milk products, such as yogurt or kefir,” said Prof. Raz Jelinek, vice president and dean for research & development at BGU. “Our research illuminates for the first time a mechanism by which milk-fermented probiotics can protect against pathogenic infections and aid the immune system. Following promising results in animal models, we look forward to administering these drug candidates to patients who are experiencing a cytokine storm due to Covid-19 infection, or people suffering from acute inflammatory bowel pathologies such as Crohn’s disease.” Josh Peleg, CEO of BGN Technologies, the technology transfer company of BGU, added that “In a reality where antibiotic-resistant bacteria are becoming an imminent threat, the novel molecules discovered by BGU scientists pave a completely new path for fighting bacterial infections by disrupting cell-to-cell communications in pathogenic bacteria. Moreover, the dramatic anti-inflammatory activities of the molecules may open new avenues for therapeutics and scientifically proven probiotic food products.” BGN Technologies is setting up a biopharma company “for the further development and clinical examination” of the technology. PhD student Orit Malka led the study, which was published in the journal Microbiome. Profs. Michael Meijler, Ariel Kushmaro and Ron Apte, all of BGU, participated. To read the original article click here. For more articles from Israel21c click here.

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