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Probiotics Significantly Improve the Symptoms of Pregnancy-Related Problems

AHA Publisher — Wed, 08 Dec 2021 08:00:23 +0000

University of California – Davis Health via News-Medical – In a first-of-its-kind study, researchers at the UC Davis School of Medicine found that probiotics significantly improve the symptoms of pregnancy-related nausea, vomiting and constipation. The findings were published in the journal Nutrients. Nausea and vomiting affect about 85% of pregnancies and can significantly impact quality of life, particularly during early pregnancy. “The cause of nausea and vomiting during pregnancy is unknown to this date. Various theories have been proposed, but none of them is conclusive. Nausea, vomiting and constipation during pregnancy can significantly diminish the quality of patients’ lives. Once nausea and vomiting during pregnancy progress, they can become difficult to control, and sometimes the patient even needs to be hospitalized.” Albert T Liu, Study Lead Author and Professor of Obstetrics and Gynecology, University of California – Davis Health Beneficial Microbes Probiotics are referred to as “beneficial bacteria.” They can be found in foods like yogurt, kimchi, kefir, sauerkraut and tempeh. Probiotics are also available as food supplements. According to the National Center for Complementary and Integrative Health, other than vitamins, probiotics or prebiotics were the third most commonly used dietary supplement for adults. Probiotics are thought to support the community of different microbes, often referred to as the “gut microbiome,” found in the gastrointestinal tract. During pregnancy, hormones like estrogen and progesterone increase, bringing about many physical changes. These increases can also change the gut microbiome, which likely affects the digestive system functions and causes unwanted symptoms like nausea, vomiting and constipation. The researchers set out to determine whether supplementing with a probiotic could be beneficial for gastrointestinal function during pregnancy. The study lasted for 16 days. A total of 32 participants took a probiotic capsule twice a day for six days and then took two days off. They then repeated the cycle. The probiotics were available over-the-counter and mainly contained Lactobacillus., a type of good bacteria. Each capsule contained approximately 10 billion live cultures at the time of manufacture. Participants kept 17 daily observations of their symptoms during the duration of the study, for a total of 535 observations for the researchers to statistically assess. What the researchers found was that taking the probiotic significantly reduced nausea and vomiting. Nausea hours (the number of hours participants felt nauseous) were reduced by 16%, and the number of times they vomited was reduced by 33%. Probiotic intake also significantly improved symptoms related to quality of life, such as fatigue, poor appetite and difficulty maintaining normal social activities, as scored by questionnaires. Probiotics were also found to reduce constipation significantly. “Over the years, I’ve observed that probiotics can reduce nausea and vomiting and ease constipation. It’s very encouraging that the study proved this to be true,” said Liu. “Probiotics have also benefited many of my other patients who weren’t in the study,” said Liu. New Clues From Gut Microbes and Byproducts Participants also contributed fecal specimens before and during the study. The samples were analyzed to identify the type and number of microbes and the different byproducts of digestion. This allowed the researchers to examine whether biomarkers in the fecal specimens corresponded with more severe nausea and assess how the probiotics affected participants who began the study with different baseline biomarkers. One finding was that a low amount of bacteria that carry an enzyme named bile salt hydrolase, which generates bile acid to absorb nutrients, was associated with more pregnancy-related vomiting. Probiotics increase bile salt hydrolase-producing bacteria, which may explain why the supplements decreased levels of nausea and vomiting. Another finding was that high levels of the gut microbes Akkermansia and A. muciniphila at the beginning of the study were associated with more vomiting. The probiotic significantly reduced the amount of those particular microbes and also reduced vomiting. This suggests Akkermansia and A. muciniphila may be reliable biomarkers that can predict vomiting in pregnancy. Another finding was that vitamin E levels increased after taking probiotics. Higher levels of vitamin E were associated with low vomiting scores. “This research provides key insights about the impact of gut microbes on gastrointestinal function during pregnancy. Our gut microbiota explains why we are what we eat, and why bacteria-generated metabolites and products have a huge impact on our health,” said Wan. “They affect the gastrointestinal tract as well as skin health and neurological function.” Although the findings are intriguing, the researchers caution that due to the small sample size, further studies will be needed to confirm the effects of the probiotics. “Our previous work showed the benefits of probiotics in preventing liver inflammation. The current study might be one of the first to show the benefits of probiotics in pregnancy,” said Wan. “It would be interesting and important to further test whether probiotics can reduce nausea and vomiting caused by chemotherapy in cancer patients.” To read the original article click here.

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New Study Reveals How Gut Microbes May Contribute to the Beneficial Effects of Breastfeeding

AHA Publisher — Thu, 02 Dec 2021 08:00:37 +0000

DTU (Technical University of Denmark) via News-Medical – It is widely acknowledged that breastfeeding benefits the health of infants. However, there is still a lack of solid evidence to document what happens in the gut of breastfed babies and how gut microbes may contribute to these beneficial effects. It has long been known that certain gut bacteria—bifidobacteria—are prevalent in the gut of breastfed infants. Although these bifidobacteria are considered beneficial, the reason why has so far been unclear. A new study has shown that the types of bifidobacteria, which utilize components of breastmilk to grow in the gut of infants, contain a particular enzyme. This enzyme enables the bacteria to produce small molecules that are believed to have a beneficial effect on the immune system. Researchers from the National Food Institute, Technical University of Denmark, and the Department of Nutrition, Exercise and Sports at the University of Copenhagen led the study, which has been published in Nature Microbiology. Unintended Discovery The idea for the project arose five years ago, when the driving forces behind the project, Martin Frederik Laursen and Henrik Munch Roager, made a discovery by coincidence while they were colleagues in the Research Group for Gut, Microbes and Health at the National Food Institute. The discovery piqued their curiosity to such an extent that they launched the project, which has been completed with a very small budget, a strong drive and persistence, and—importantly—support from within the research group. “It all started on a winter morning five years ago when we stumbled upon the fact that infant stool samples contained remarkably high levels of a certain molecule. And now we know that this particular molecule could be key in our understanding of how bifidobacteria help strengthening breastfed children’s immune system,” says Henrik Munch Roager, who was the principal investigator on the study and is now Associate Professor at the Department of Nutrition, Exercise and Sports at the University of Copenhagen. The researchers’ focus has been to understand the reason why such high concentrations of these substances—the so-called aromatic lactic acids—are present in breastfed infants’ faeces, and how they potentially could affect the health of infants. “Experiments in the lab have shown us that the aromatic lactic acids, which the bifidobacteria produce in the gut, can affect the activity of immune cells in what we would consider to be a beneficial direction in relation to a well-balanced immune response. This could prove relevant when for example the infant’s immune system is fighting an infection,” senior researcher Martin Frederik Laursen from the National Food Institute explains. Raises More Interesting Questions The study design did not allow the researcher to look at the incidence of disease among the infants who participated. Therefore, a natural follow-up study would look at the connections between the aromatic lactic acids, the development of the immune system early in life and their role in preventing disease. “More studies are needed to be able to prove whether the immune effects observed in the laboratory, also apply to infants and to what extent these effects provide protection against infections and immune-related diseases later in life,” says Martin Frederik Laursen and adds: “Furthermore, we do not know if there is a window where this effect of breastfeeding is particularly important in order to achieve the optimal effect on the immune system. Naturally, it is interesting and relevant to investigate this further.” Knowledge Might Be Useful for Improving Infant Formulas The researchers hope that down the line, the results of the study can pave the way for new, targeted ways of strengthening children’s immune systems in early life. “The results of the study are useful for supporting measures aimed at helping children develop a balanced gut microbiota, which supports a well-functioning immune system. Such measures include supporting breastfeeding and developing new types of infant formula and probiotics that promote the presence of these bifidobacteria in life early,” says Henrik Munch Roager. Caption: The studied bifidobacteria utilize certain carbohydrates (human milk oligosaccharides) in breastmilk to grow in the gut where they transform aromatic amino acids (which are also found in breastmilk) into aromatic lactic acids. The production of these aromatic lactic acids in the gut probably has a beneficial effect on the infants’ immune system. Caption: During the course of the study, Henrik Munch Roager (left) and Martin Frederik Laursen both became dads (again). Source: DTU (Technical University of Denmark) Journal reference: Laursen, M.F., et al. (2021) Bifidobacterium species associated with breastfeeding produce aromatic lactic acids in the infant gut. Nature Microbiology. doi.org/10.1038/s41564-021-00970-4. To read the original article click here.

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UC Researchers Engineer New Probiotic to Target and Break Down Cancer Cell Defenses

AHA Publisher — Tue, 23 Nov 2021 08:00:36 +0000

University of Cincinnati via News-Medical – Bacteria generally have a bad reputation, as people first think of certain strains that can cause serious illnesses like pneumonia or meningitis. However, there are many helpful bacteria, known as probiotics, that assist the body in different ways. University of Cincinnati researchers have now engineered a probiotic designed to target and break down cancer cell defenses, giving therapies an easier way inside to kill tumors. The findings were recently published in the journal Advanced Healthcare Materials. Nalinikanth Kotagiri, PhD, the senior author of this study, an assistant professor in UC’s James L. Winkle College of Pharmacy and a UC Cancer Center member, studies “solid cancers” or those defined as abnormal cellular growths in “solid” organs such as the breast or prostate, as opposed to leukemia, a cancer affecting the blood. Kotagiri explains many solid cancers have an extracellular matrix made up of collagen and hyaluronic acid. The matrix forms a barrier around the cells and makes it harder for antibodies and immune cells to reach the tumors. Shindu Thomas, the first author of this study and a graduate student in the Kotagiri lab, worked with E. coli Nissle, a bacteria that has been used as a probiotic for around 100 years and is different from E. coli strains that cause sickness. Through new technology, any protein or enzyme can be manufactured on the E. coli Nissle bacteria. In this case, the bacteria was engineered to secrete an abundance of smaller structures called outer membrane vesicles on the outer edge of cells. The vesicles carry the same materials present on the bacteria itself, so researchers designed the bacteria to carry an enzyme that breaks down cancers’ extracellular matrix. Kotagiri said bacteria tend to thrive in low-oxygen and immunodeficient environments, two characteristics found in solid cancers. Because of this, the specially designed bacteria are naturally drawn to these cancers. “We took advantage of this unique feature of E.coli Nissle to home and localize into these tumors. And then once bacteria are lodged there, they start making nanoscale vesicles which carry the enzyme much deeper into the tumor matrix.” Nalinikanth Kotagiri, PhD, senior author of the study After creating the new probiotic, researchers studied the bacteria’s effect on animal models of breast and colon cancer. The bacteria is delivered intravenously about four or five days prior to the cancer treatment, allowing the bacteria time to populate and break down the cancer’s defenses and prepare it to take to the treatment. After administering the bacteria and then subsequent doses of either immunotherapy or another pharmaceutical, drugs used in targeted therapy, Kotagiri said mice survived twice as long compared to those given the cancer therapy alone. Imaging showed the bacteria and enzyme were effective at breaking down the extracellular matrix and allowing the therapy to reach the cancer cells. The study found the bacteria affected the tumors but was not attacking healthy cells in other organs like the heart, lungs, liver and brain. Kotagiri said this shows the bacteria can be safe and will not cause infection in other parts of the body, but more research needs to be done to examine its safety in large animal models and potentially humans, particularly in immunodeficient environments. “This always comes with a word of caution as to how you can utilize this strategy without causing any sepsis or any overt infections in the body,” he said. Kotagiri said his lab began to look more closely at how bacterial probiotics can address biomedical problems around 2018, as there are about one to two times as many bacterial cells than human cells in your body at any given time. “There’s bacteria in the gut, on the skin, inside your lungs, inside your mouth, even inside tumors,” Kotagiri said. “So why not take advantage of that and find interesting ways to make them a bit more proactive?” If the engineered bacteria continues to prove itself safe and effective, Kotagiri said there are a wide variety of ways to engineer the bacteria for different uses, including potentially using the bacteria to treat disease conditions in the gut, mouth and skin. There is also potential to engineer the bacteria armed with multiple proteins and molecules to make a monotherapy platform (or therapy that uses one type of treatment) rather than just facilitating combination therapy, he said. “So the bacteria can essentially serve as a mothership that would carry the necessary therapeutic payload to unique niches in the body and from there it’s a self-sustaining entity,” Kotagiri said. “While the possibilities are endless there are also significant challenges. We have to be good stewards of making that kind of evidence possible for the community to understand what are the limits and what can be done.” To read the original article click here.

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Good Bacteria May Eliminate Bad Bacteria Better Than Antibiotics

AHA Publisher — Thu, 30 Sep 2021 07:00:06 +0000

Brian Blum via Israel21c – The bacteria wars are coming. Researchers at Tel Aviv University have pitted “good” bacteria against “bad” bacteria and the good guys, it appears, are winning. If the system can be scaled, this new approach could potentially replace antibiotics, which are increasingly struggling against antibiotic-resistant “superbugs.” For the TAU study, the researchers used a toxin injection system known as a “Type 6 Secretion System.” It’s usually deployed by pathogenic (“bad”) bacteria. They introduced the system into a “friendly” bacterium, Vibrio natriegens, which is not harmful to humans. The researchers described their technology as similar to a microscopic poison arrow shot from a good bacterium to eliminate a bad bacterium under specific conditions. “The system that we built allows us to engineer ‘good’ bacteria that can recognize pathogenic bacteria, attack them with toxins, and neutralize them,” explains Dr. Dor Salomon, who co-led the study. “We know how to change and control every component in the system and create a bacterium that neutralizes different strains of bacteria. This is proof of feasibility, showing that we have the knowledge and ability to create bacteria that take advantage of this killing system and may serve as antibiotic treatments.” The current bacteria prototype is best suited for bugs that occur naturally in saltwater. This is a growing concern, as fish and seafood constitute a major food source in many regions of the world. “Their productivity is severely impaired as a result of bacteria-borne diseases,” Solomon notes, “and since we want to avoid pouring antibiotics into aquaculture farms, a biological solution such as the one we have developed is an effective alternative.” The system will eventually be adapted to treat pathogenic bacteria in humans, farm animals and plants. Tel Aviv University has filed a patent application through Ramot, the university’s technology-transfer company. In addition to Solomon, Dr. Biswanath Jana and Kinga Kappel of the department of clinical microbiology and immunology at TAU’s Sackler Faculty of Medicine participated in the research. The results were published this month in the scientific journal EMBO Reports. To read the original article click here.

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Protect Yourself From Antibiotic Resistance by Using Natural Antibiotics

AHA Publisher — Wed, 18 Aug 2021 07:00:57 +0000

Michelle Marks via NaturalHealth365 – Most of us are aware that antibiotics are powerful drugs that fight bacteria-related infections with harmful side effects. Unfortunately, in today’s society of pill taking, we use too many antibiotics with the increasing danger of antibiotic resistance. The problem is further compounded with antibiotics found in factory foods like dairy and meat products. According to the CDDEP (The Center of Disease Dynamics, Economics, & Policy), the United States is one of the highest users of antibiotics – ranking fifth in the world. How the Wrong Diet Makes Antibiotics Useless Heavy prescription abuse and unintentional ingestion of antibiotic-based foods are the primary cause of resistance to antibiotics. Unfortunately, this is emerging as one of the most serious public health problems of our time. Although antibiotics can eliminate infectious conditions, their continuous use builds resistance to the antibiotic drug. The harmful bacteria in the body get accustomed to the therapeutic levels of antibiotic drugs and stop responding to the drug. In other words, an antibiotic drug, even at its highest potency, cannot stop bacterial growth and becomes incapable of treating an underlying infection. In fact, researchers suggest that almost every kind of bacterium has adapted itself to show resistance to antibiotic drug treatment. What Are the Potential Dangers of Antibiotic Resistance? Destroys healthy bacteria: The population of healthy bacteria in the gut is decreased to a smaller number creating an imbalance in the gut ecosystem resulting in frequent illness, indigestion, and poor nutrient absorption. Makes infections spread faster: Antibiotic-resistant bacteria can spread like wildfire to others in the family or neighborhood, threatening an entire community with a new strain of infection. Complicates treatment: Because the strain is more virulent, the patient does not respond to heavy doses of drugs. As a result, the treatment becomes more difficult and expensive. Death due to infection: The underlying infection remains untreated, posing a severe threat to other organs and, in some cases, leads to death. What Actions Can We Take to Avoid Antibiotic Resistance? 1. Avoid the spread of infection in the first place by washing your hands thoroughly. 2. Consume organically grown produce, avoid consuming animal and animal-based products that are fed antibiotics. 3. Choose natural antibiotics like garlic, herbs, and vitamin C that have bactericidal properties. What Are Natural Antibiotics? Nature has an effective yet safe answer to bacterial infections through various phytochemicals from different plant parts. These have been used for many centuries in traditional medicine systems to treat a variety of conditions. Natural antibiotics act in a unique mechanism – in addition to their bactericidal action. They stimulate the immune system, exhibit anti-inflammatory and anti-septic properties that inhibit the growth of bacteria, and scavenge them. What Are Some of My Options? Vitamin C: This water-soluble vitamin is a potent antioxidant and anti-infective agent. Abundant in all fresh fruits, especially the citrus variety, vitamin C can be consumed liberally in the diet in its natural state. If considering a vitamin C supplement, the recommended amount is 1-3 grams per day for healthy individuals. But, if you’re suffering from a troubling health issue – much more vitamin C may be required for a short period of time. Oregano oil: The oil of oregano leaves is a powerful anti-infective agent and natural antibiotic. It has been shown to be effective against harmful bacteria, yeast, and viruses. Most of the oregano oils in the market are usually a blend of other oils. The common recommendation is 2 – 3 drops 3 – 4 times daily. If consuming capsules, an amount of 100 – 150 mg per capsule per day is recommended. Olive leaves: Olive leaves are known for their anti-microbial properties and analgesic effects. The active ingredient oleuropein is responsible for its therapeutic effects. Olive leaves are low in toxicity, and the recommended safe amount for an adult is 25 mg per day twice daily for maintaining health. Ginger: The active components in ginger gingerols, zingerone, and shogaol are linked to its anti-bacterial effects. It is also a potent anti-inflammatory agent and is used in the Ayurvedic system of medicine as a pain reliever. Thus, ginger is a fantastic therapeutic food that can be included in the daily diet as part of a menu. As little as 2 – 3” of ginger added to a shredded, crushed, or cooked dish will take care of daily needs. Turmeric: This is a culinary staple in Indian cuisine and can be consumed safely at 1 to 2 teaspoons per day added to a recipe. Turmeric is known for its remarkable bactericidal, anti-inflammatory, anti-infective, and anti-carcinogenic effects. If considering a supplement, 500 grams consumed in a fat-soluble base facilitates its absorption. Garlic: There are plenty of studies that demonstrate the powerful antibacterial effect of garlic. One study showed that natural spices of garlic exhibited a potent antibacterial effect. According to the researchers of this study, garlic showed an effect on multi-drug pathogens and can be used for treating drug-resistant microbial diseases. Garlic needs to be crushed, exposed to air for a few minutes, and consumed raw for effective antibiotic effects. If using a supplement, consume garlic extract with at least 1.3% alliin at 600 – 1,200 mg per day. What’s the bottom line? With antibiotic resistance on the rise at an alarming rate, it seems wise to turn to natural and healthier alternatives to fight bacterial infections. It is also important to remember that we need to consume organic, natural, and antibiotic-free products for improving overall health and make a conscious effort to avoid unnecessary ingestion of antibiotics – which can damage our digestive system and immune function. Sources for this article include: NIH.gov NIH.gov NIH. gov To read the original article click here.

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Common Drugs that Steal Your Body’s Nutrients

AHA Publisher — Mon, 08 Mar 2021 08:00:49 +0000

Dr. Josh Axe, DC, DMN, CNS – The following is an adapted excerpt from my new book “Ancient Remedies: Secrets to Healing with Herbs, Essential Oils, CBD, and the Most Powerful Natural Medicine in History“ (Little, Brown Spark) Have a fever? Take an antibiotic. High cholesterol? Use a statin. In pain? Pop an opioid. Feeling blue? Try an antidepressant. According to the Centers for Disease Control (CDC), 74 percent of doctor’s visits end with a scribbled prescription. It’s so common, many of us never think to question modern healthcare’s singular focus on medication. As a result, these lab-created drugs have stealthily taken over our lives. The Kaiser Family Foundation recently reported that 50 percent of Americans ages 30 to 49 are currently taking prescription medication, as are 75 percent of those in their 50s, and nearly 90 percent of those age 65 and older. More shocking, a third of people in their 50s — and more than half of those 65 and older — take four or more prescription drugs regularly. Our culture has come to equate healing with drugs, so much so that many of us expect our doctors to give us medication, and we often feel disregarded or mistreated when we leave an appointment empty-handed. Antibiotics are a tragic example. If you’ve ever had a chronic cough, or your child has had an ear infection, chances are your doctor prescribed one of these bacteria-killing drugs — and you might have been grateful to receive it. But here’s the thing: We now know that these medications aren’t effective at treating chronic coughs, ear infections and many other common ailments for which they’re routinely prescribed. Worse, antibiotics can be far more dangerous than we’ve been led to believe. We’ve known for a long time that they wipe out billions of healthy bacteria in the gastrointestinal tract — microbes that play a vital role in helping us digest food, fight inflammation, and maintain a healthy mood and strong immune system. But did you know that taking antibiotics repeatedly might actually increase your risk of cancer? An analysis of a large medical records database, published in the European Journal of Cancer, found that the more courses of antibiotics a patient took in the prior year, the greater their risk of esophageal, gastric, pancreatic, lung, prostate and breast cancers. Healthcare professionals in the United States write roughly 260 million prescriptions for antibiotics every year. Although the cancer risk from antibiotics is small, the drugs are jeopardizing millions of people’s health. As appalling, at least 30 percent of those millions of prescriptions are completely unnecessary, according to the CDC, because they’re prescribed for conditions that don’t respond to antibiotics. (I believe that closer to 90 percent are unnecessary, since our bodies are capable of fighting most bacterial infections on their own; and if you need extra help, a number of herbs are effective antimicrobials, with few, if any, side effects.) Those needless rounds of medication not only harm the health of people who take them, but they also contribute to the development of antibiotic-resistant strains of lethal microbes. At least two million people in the U.S. are infected with antibiotic-resistant bacteria every year, and 23,000 die because the bacteria have learned to outwit even our most powerful medications. Antibiotic resistance is one of the most urgent public health threats facing the world today. If you have a life-threatening infection, taking antibiotics makes sense. In all other instances, I agree with the sentiment of Francis Bacon, an early champion of the scientific revolution, who noted in the 16th century, “Sometimes the remedy is worse than the disease.” Antibiotics are the tip of the iceberg — and few people understand the true scope or seriousness of synthetic pills’ risks. You probably don’t know, for instance, that long-term use of most medications, both prescription and over-the-counter, can cause serious nutrient deficiencies. Proton pump inhibitors, which are routinely prescribed for acid reflux, limit the body’s ability to absorb vitamins B12 and C as well as iron, calcium, magnesium, zinc and beta-carotene. They also raise your risk of dying from heart disease, chronic kidney disease and gastrointestinal cancer. Likewise, some diuretic drugs for high blood pressure deplete your body of calcium, magnesium, thiamin, zinc, potassium, folate and iron. These nutrients are absolutely essential for the healthy functioning of your brain, heart and muscles. And those widely used types of drugs are just two examples, among dozens, of pharmaceuticals that can cause dire nutritional deficiencies. Check out this chart on commonly prescribed medications and the dangerous nutrient deficiencies they can cause. I took an oath when I became a doctor, as all physicians do. That oath was “First do no harm.” But how can any doctor be true to that oath if we rely exclusively on pharmaceuticals? As Sir William Osler, a revered Canadian physician in the 1800s, said, “The person who takes medicine must recover twice; once from the disease and once from the medicine.” What I’ve shared is just a glimpse of the vast pharmaceutical-fueled tragedy that’s quietly unfolding across the country. But there’s a deeper truth that makes our dependence on pharmaceuticals even worse: For years, Western medicine has disregarded, ignored, maligned, and sometimes intentionally buried information about safer ancient alternatives. To read the original article click here. For more articles from Dr. Axe click here.

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The 5 Best Probiotic Foods for Good Gut Health

AHA Publisher — Thu, 25 Feb 2021 08:00:38 +0000

Dr. Don Colbert – A simple way to improve your digestion is by eating more fermented foods. That’s because they contain probiotics that: Encourage the right balance of good bacteria in your digestive tract so it can filter out harmful toxins, chemicals, and waste Offset bad bacteria caused by poor diet, lack of sleep, stress, and environmental toxins to maintain a healthy gut barrier Research also shows probiotics can support a healthy immune system and may have protective effects against everything from IBS, constipation, and bloating to autoimmune disorders like Crohn’s disease and ulcerative colitis [1,2,3]. CHOOSE THESE BEST PROBIOTIC FOODS FOR A HEALTHY GUT You can reap the benefits of probiotics every day by eating the following best probiotic foods. They’re rich in that good bacteria needed for a healthy gut! FERMENTED VEGETABLES The best way to get probiotics and fiber is from whole, fermented vegetables. Sauerkraut and kimchi are the best low-carb choices. SAUERKRAUT Sauerkraut is fermented cabbage high in organic acids and enzymes. It contains probiotics, fiber, vitamins B, C, and K, iron, manganese, folate, copper, and potassium, all important for gut health and overall wellness. KIMCHI Kimchi is a reddish cabbage fermented with salt, garlic, vinegar, chili peppers, and other spices. A very popular condiment in Korea, kimchi is rich in probiotics and has lots of benefits. Besides supporting your gut with healthy bacteria, a number of studies have shown eating fermented kimchi may significantly decrease blood pressure, BMI, weight, total cholesterol, fasting, and more [4,5,6]. Note: Eat sauerkraut and kimchi in small, condiment-sized portions, as large amounts may cause bacterial imbalance. MILK OR WATER KEFIR Kefir is fermented and cultured drink made from a combination of yeast, bacteria, and either milk or water. Kefir is great for healing gut and digestion function. Although kefir initially contains sugar, its bacteria actually eat up that sugar, making it a keto-friendly food. It also contains calcium and protein (if made with milk), B vitamins, and potassium. UNSWEETENED YOGURT Yogurt can be a great probiotic keto snack. But make sure it has no added carbs from sugar or fruits, as these will take you out of the Keto Zone! Look for full-fat, organic and/or grass-fed yogurt from cows, sheep, or goats as much as possible. These options are more nutritious and less likely to contain pesticides, antibiotics, or hormones along with that beneficial bacteria. LOW-SUGAR KOMBUCHA Kombucha is a fermented black or green tea full of probiotics, enzymes, and beneficial vitamins and minerals for gut health. Kombucha has a range of health benefits for your digestion, immunity, joint health, and detoxification. Make sure the kombucha is: A low-sugar brand, as many kombucha varieties have a lot of sugar that will kick you out of the Keto Zone (check the sugar and net carb grams to be sure) Packaged in a dark glass bottle, as too much UV light can kill the good bacteria inside Organic, raw, and unpasteurized (pasteurization kills the friendly probiotics!) If you can’t find low-sugar kombucha, probiotic vinegar is a good alternative that’s still highly beneficial. DIVINE HEALTH PROBIOTIC FOODS AND SUPPLEMENTS Dr. Colbert offers several products offering the benefits of probiotics plus more: Beyond Biotics Ultra Blend Probiotics: a new product containing three clinically studied and tested strains consisting of 12 billion bacteria. Boosts immune response and natural defenses. Helps to support the natural balance of good bacteria in your gut where 70% of the immune system is found. Living Chia: ground chia seeds plus added probiotics. Fermented Green Supremefood and Red Supremefood for daily probiotics from 10 fermented veggies and four fermented grasses! Boost your gut health daily by consuming these best probiotic foods along with a healthy diet and lifestyle. More and more, science is proving that a healthy digestive system is the key to a healthy brain and body—and the power to keep your gut healthy lies directly with you! Get Dr. Colbert’s Healthy Gut Zone book today to help you understand the connection between your gut and your health. You will learn that whatever inflames your gut will eventually inflame your brain and the rest of your body. Making the right food choices will become the medicine in which you will walk and live in divine health. SOURCES 1. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3448089/ 2. https://www.ncbi.nlm.nih.gov/pubmed/25099542 3. https://link.springer.com/article/10.1007/s11894-015-0439-z 4. https://www.ncbi.nlm.nih.gov/pubmed/21745625 5. https://www.ncbi.nlm.nih.gov/pubmed/23444963 6. https://www.ncbi.nlm.nih.gov/pubmed/24456367 To read the original article click here. For more articles from Dr. Colbert click here.

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New Study: Nine Out of Ten US Infants Experience Gut Microbiome Deficiency

AHA Publisher — Mon, 01 Feb 2021 08:00:22 +0000

Evolve Biosystems, Inc. via EurekAlert – DAVIS, Calif., January 21, 2020 – A new peer-reviewed study reveals that the vast majority of U.S. infants may be suffering from a substantial deficiency in an important bacterium key to breast milk utilization and immune system development, as well as protection against gut pathogens linked to common newborn conditions such as colic and diaper rash. According to the study published today in Scientific Reports, approximately nine out of ten infants are missing Bifidobacterium longum subsp. infantis (B. infantis) in their gut microbiome, a type of bacteria that plays a critical role in infant health and development. This specific type of gut bacteria has been widely documented as providing the most beneficial impact to infant gut health and possessing the ability to fully unlock the nutritional benefits of breast milk. The study is the largest to date to benchmark the widespread deficiency in gut bacteria among U.S. infants, and the resulting diminished function of their gut microbiomes. “The vast majority of infants are deficient in this key gut bacterium from the earliest weeks of life, and this is completely off the radar for most parents and pediatricians, alike” said study co-author Karl Sylvester, MD, Professor of Surgery and Pediatrics and Associate Dean of Maternal Child Health Research, Stanford University. “This study provides the clearest picture to date of just how widespread this issue is and highlights the need to address B. infantis deficiency in the infant gut right from the start.” B. infantis had been widely considered one of the most prevalent bacteria in the GI tracts of infants, accordingly its absence from such a wide swath of outwardly healthy infants is surprising. When present, B. infantis breaks down carbohydrates in human breast milk called human milk oligosaccharides (HMOs) which are otherwise inaccessible to the infant. In fact, B. infantis differs from other Bifidobacteria species in its unique adaptation to human breastmilk and specifically in its ability to break down HMOs into usable nutrients. Perhaps more importantly, B. infantis is increasingly linked to the development of the infant immune system, protecting the infant intestinal tract from potentially dangerous bacteria as well as lower incidence of common childhood conditions like colic and diaper rash. Researchers also discovered that potentially dangerous bacteria comprised, on average, 93 percent of all bacteria in the infant gut microbiome, with the most prevalent bacteria being Escherichia coli (E. coli), Klebsiella pneumoniae, Salmonella, Streptococcus, Staphylococcus and Clostridium difficile (C. diff). Many of these bacteria are known to harbor genes related to antibiotic resistance. In fact, a total of 325 antibiotic resistant genes were found in the gut bacteria, with more than half (54 percent) of those genes being those that confer bacterial resistance to multiple antibiotics. “The infant gut is essentially a blank slate at birth, and rapidly acquires bacteria from mom and the environment. We were surprised not only by the extensive lack of good bacteria, but the incredibly high presence of potentially pathogenic bacteria and an environment of antibiotic resistance that appears to be so widespread,” said Dr. Sylvester. “The infant gut microbiome in the U.S. is clearly dysfunctional, and we believe this is a critical factor underpinning many of the infant and childhood ailments we see today across the country.” Study Methodology Researchers collected fecal samples from 227 infants under 6 months of age during pediatrician office visits in five different states (CA, GA, OR, PA, SC). The samples were analyzed for bacterial type and amount present, which represents the bacterial composition in the infants’ guts. The fecal samples were assessed for bacterial ability to fully use human breast milk — a hallmark of the presence of health-promoting bacteria, as well as for the presence of antibiotic resistant genes in the bacteria. The researchers did not include samples from infants with jaundice, those who were actively undergoing antibiotic treatment, or those diagnosed with problems with absorbing carbohydrates in their intestine, due to the impact such conditions may have on the ability of the infant gut to carry out normal processes. Newborn Gut and the Impact on Newborn Health The infant gut requires the presence of thousands of different bacteria to perform different functions – from biological processes to the development of biological structures and systems. Infant gut dysbiosis is marked by a substantial imbalance between beneficial and potentially pathogenic bacteria in the GI tracts of newborn babies. There has been a strong evidence characterizing a substantial loss of Bifidobacteria in the infant gut over the past 100 years, with research pointing to numerous factors including increased C section delivery, increased use of antibiotics and increased use of infant formula. As a result of the loss of B. infantis, the infant gut is at greater risk for negative consequences including suboptimal access to the full value of human breast milk, compromised immune system development, an increase in harmful gut pathogens due to increased gut pH, and negative impact on the infant’s intestinal wall. To read the original article click here.

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Study Links Fermented Vegetable Consumption to Low COVID-19 Mortality

AHA Publisher — Mon, 13 Jul 2020 07:00:08 +0000

Sally Robertson, B.Sc. via News-Medical Net – An intriguing new study by researchers in Europe suggests that coronavirus disease 2019 (COVID-19) mortality rates are likely to be lower in countries where diets are rich in fermented vegetables. Earlier this year, Jean Bousquet (Charité, Universitätsmedizin Berlin) and colleagues investigated whether diet may contribute to the significant variation in COVID-19 death rates that have been observed between countries. The study found that in some countries with low mortality rates, the consumption of traditional fermented foods was high. “Now referring to the current study, “the negative ecological association between COVID-19 mortality and consumption of fermented vegetables supports the hypothesis previously reported,” writes the team. The researchers say that if their hypothesis is confirmed in future studies, COVID-19 will be the first infectious disease epidemic to involve biological mechanisms that are associated with a loss of “nature.” Significant changes in the microbiome caused by modern life and less fermented food consumption may have increased the spread or severity of the disease, they say. A pre-print version of the paper is available on the server medRxiv*, while the article undergoes peer review. However, this paper is a preliminary report and should not be regarded as conclusive or established information. Unexplained Geographical Variation in COVID-19 Mortality Since the COVID-19 outbreak began in Wuhan, China, late last year, it has exhibited significant and unexplained geographical variations in the number of people infected and mortality rates. In Europe, the death rate in Italy, France, and the UK, for example, has been very high, compared with the Balkans and some Nordic countries. Similar disparities have also been observed across the globe. Although aspects such as age structure, the timing of interventions, employment type, and housing conditions are likely to be the most relevant factors, other potentially relevant factors such as nutrition should not be overlooked, say Bousquet and colleagues. The Potential Role Nutrition May Play Many foods have antioxidative properties, and nutrition has been proposed to play a mitigating role in COVID-19. The fermentation process increases the antioxidant activity of food products, including milk, fruit, vegetables, and meat. Bousquet and team hypothesized that the consumption of fermented foods might explain some of the differences in COVID-19 mortality rates between countries in Europe. To test the hypothesis, the team used information from the European Food Safety Authority (EFSA) Comprehensive European Food Consumption Database to assess the consumption of different fermented foods by country, including vegetables, milk, yogurt, sour milk, and pickled/marinated vegetables. COVID-19 mortality rates were calculated using information from the Johns Hopkins Coronavirus Resource Center, and EuroStat was used to obtain data on confounders by country, including gross domestic product, population density, the proportion aged over 64 years, unemployment rate and obesity prevalence. What Did the Study Find? The researchers report that of all the variables considered, only fermented vegetables had a significant impact on the mortality rate by country. For each gram per day increase in the average national consumption of fermented vegetables, the risk for COVID-19 mortality fell by 35.4%. “Although this study is only indicative of the role of diet in COVID-19, it is, however, another piece of the hypothesis proposing that traditional fermented foods may be involved in the prevention of severe COVID-19 at a country level,” writes the team. What About Regions Outside of Europe? The researchers point out that their study was restricted to European countries and that it would be useful to test the hypothesis in other regions where fermented food consumption is high, and COVID-19 mortality rates are low. In Asia, for example, death rates are very low, and the pandemic appears to be under control, say Bousquet and team. “The same happened in Africa where the COVID-19 spread was predicted to be catastrophic, and death rates appear to be low,” they write. The authors say it would be of great value to use food consumption data from such countries to perform definitive epidemiologic and mechanistic studies to confirm the current findings. A “Loss of Nature” May Be Involved “If the hypothesis is proved, COVID-19 will be the first infectious disease epidemic whose biological mechanisms are proved to be associated with a loss of nature,’” writes the team. “When modern life led to eating reduced amounts of fermented foods, the microbiome drastically changed, and this may have facilitated SARS-CoV-2 to spread or to be more severe.” The hypothesis requires testing in individual studies conducted in countries where there is widespread high consumption of fermented vegetables, concludes the team. *Important Notice medRxiv publishes preliminary scientific reports that are not peer-reviewed and, therefore, should not be regarded as conclusive, guide clinical practice/health-related behavior, or treated as established information. To read the original article click here.

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