healthy gut microbiome Archives - Amazing Health Advances

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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Gut Bacteria and Flavonoid-Rich Foods Are Linked and Improve Blood Pressure Levels

AHA Publisher — Tue, 24 Aug 2021 07:00:10 +0000

American Heart Association (AHA) via Newswise – Flavonoid-rich foods, including berries, apples, pears and wine, appear to have a positive effect on blood pressure levels, an association that is partially explained by characteristics of the gut microbiome, according to new research published today in Hypertension, an American Heart Association journal. “Our gut microbiome plays a key role in metabolizing flavonoids to enhance their cardioprotective effects, and this study provides evidence to suggest these blood pressure-lowering effects are achievable with simple changes to the daily diet,” said lead investigator of the study Aedín Cassidy, Ph.D., chair and professor in nutrition and preventive medicine at the Institute for Global Food Security at Queen’s University in Belfast, Northern Ireland. Flavonoids are compounds found naturally in fruits, vegetables and plant-based foods such as tea, chocolate and wine, and have been shown in previous research to offer a variety of health benefits to the body. Flavonoids are broken down by the body’s gut microbiome—the bacteria found in the digestive tract. Recent studies found a link between gut microbiota, the microorganisms in the human digestive tract, and cardiovascular disease (CVD), which is the leading cause of death worldwide. Gut microbiota is highly variable between individuals, and there are reported differences in gut microbial compositions among people with and without CVD. With increased research suggesting flavonoids may reduce heart disease risk, this study assessed the role of the gut microbiome on the process. Researchers examined the association between eating flavonoid-rich foods with blood pressure and gut microbiome diversity. The study also investigated how much variance within the gut microbiome could explain the association between intake of flavonoid-rich foods and blood pressure. A group of 904 adults between the ages of 25 and 82, 57% men from Germany’s PopGen biobank were recruited for this study. (The PopGen biobank includes participants from a network of seven biobanks in Northern Germany.) Researchers evaluated the participants’ food intake, gut microbiome and blood pressure levels together with other clinical and molecular phenotyping at regular follow-up examinations. Participants’ intake of flavonoid-rich foods during the previous year was calculated from a self-reported food questionnaire detailing the frequency and quantity eaten of 112 foods. Flavonoid values were assigned to foods according to United States Department of Agriculture data on flavonoid content in food. Gut microbiome for participants was assessed by fecal bacterial DNA extracted from stool samples. After an overnight fast, participants’ blood pressure levels were measured three times in three-minute intervals after an initial five-minute rest period. Researchers also collected participants’ lifestyle information, including sex, age, smoking status, medication use and physical activity, as well as family history of coronary artery disease, the number of daily calories and fiber consumed, and each participant’s height and weight was measured to calculate BMI (body mass index). The analysis of regular flavonoid intake with gut microbiome and blood pressure levels found: Study participants who had the highest intake of flavonoid-rich foods, including berries, red wine, apples and pears, had lower systolic blood pressure levels, as well as greater diversity in their gut microbiome than the participants who consumed the lowest levels of flavonoid-rich foods. Up to 15.2% of the association between flavonoid-rich foods and systolic blood pressure could be explained by the diversity found in participants’ gut microbiome. Eating 1.6 servings of berries per day (one serving equals 80 grams, or 1 cup) was associated with an average reduction in systolic blood pressure levels of 4.1 mm Hg, and about 12% of the association was explained by gut microbiome factors. Drinking 2.8 glasses (125 ml of wine per glass) of red wine a week was associated with an average of 3.7 mm Hg lower systolic blood pressure level, of which 15% could be explained by the gut microbiome. “Our findings indicate future trials should look at participants according to metabolic profile in order to more accurately study the roles of metabolism and the gut microbiome in regulating the effects of flavonoids on blood pressure,” said Cassidy. “A better understanding of the highly individual variability of flavonoid metabolism could very well explain why some people have greater cardiovascular protection benefits from flavonoid-rich foods than others.” While this study suggests potential benefits to consuming red wine, the American Heart Association suggests that if you don’t drink alcohol already, you shouldn’t start. If you do drink, talk with your doctor about the benefits and risks of consuming alcohol in moderation. According to a statement on dietary health by the American Heart Association, alcohol intake can be a component of a healthy diet if consumed in moderation (no more than one alcoholic drink per day for women and 2 alcohol drinks per day for men) and only by nonpregnant women and adults when there is no risk to existing health conditions, medication-alcohol interaction, or personal safety and work situations. The authors note that participants for the study were from the general population, and the participants were unaware of the hypothesis. However, residual or unmeasured confounding factors (such as other health conditions or genetics) can lead to bias, thus these findings cannot prove a direct cause and effect, although the researchers did conduct a detailed adjustment in their analyses for a wide range of diet and lifestyle factors. The authors noted the focus of this study was on specific foods rich in flavonoids, not all food and beverages with flavonoids. To read the original article click here.

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Why Improving Gut Health Should Be a Number One Priority

AHA Publisher — Wed, 07 Oct 2020 07:00:06 +0000

Lori Alton via NaturalHealth365 – We sometimes use the words “gut instinct” to refer to a deeply held belief or powerful impulse – without fully realizing just how appropriate that phrase is. Researchers are beginning to recognize the immense power of the gut microbiome (the community of bacteria living in the gastrointestinal tract) to protect against disease, regulate metabolism and even influence mood and outlook. But, how do we keep a healthy balance between life-sustaining “friendly” bacteria and harmful, disease-causing microbes? A newly published scientific review showcases the profound effect of diet and nutrition on the microbiome -and provides hints as to which type of foods can help optimize gut health. Why the Gut microbiome Is So Important to Your Health The gut microbiome is composed of literally trillions of microbes, including bacteria, fungi and viruses. “Friendly” bacteria help extract energy from food and stimulate the immune system by activating disease-fighting T and B lymphocytes. In fact, a surprising 70 percent of the immune system is located in the lymphatic tissue of the gut. These helpful microbes also regulate neurotransmitters that affect your mood and cognition. By the way, the relationship between the gut microbiome and cognitive health is so strong that many scientists maintain that intestinal bacterial health is one of the primary factors in determining the severity of cognitive decline as we age. And, some natural health experts believe that dietary changes over the last century – along with the use of pesticides on food – are the primary factor behind growing rates of depression! From the growing body of research on the microbiome, one important fact is emerging. Imbalances in the ratio of friendly and unfriendly bacteria – a condition known as dysbiosis – is strongly associated with a grim parade of serious diseases. WARNING: Cutting-Edge Research Links Dysbiosis with Heart Failure In a recent article published in Journal of the American College of Cardiology, the authors reported that changes in the composition of the microbiome (such as the diversity and ratio of various bacteria) are associated with atherosclerotic coronary artery disease (CAD). In one study, participants with CAD were found to have an abundance of Enterobacteriaceae, a microbe associated with inflammation and chronic diseases. In addition, they had relatively low levels of bacteria that produce butyrate, an anti-inflammatory fat needed for proper immune function. Meanwhile, congestive heart failure patients were found to have overgrowths of pathogenic fungi, such as candida – along with the Campylobacter bacteria. And, patients with type 2 diabetes also had lower concentrations of butyrate-producing microbes. Not only did patients with heart disease have overgrowths of certain pathogenic bacteria – but they exhibited a “consistent decrease” in microbial diversity. The authors concluded that dietary nutrients serve as “key environmental influences” on intestinal microbes, and stated that modulating the microbiome could help prevent – and possibly even help treat – heart disease. More Evidence: Diet Profoundly Affects the Health of Intestinal Bacteria In a 2020 overview of literature published just this month in Nutrition Reviews, the authors examined 86 scientific articles and studies involving the gut microbiome. The review, which was conducted by scientists at George Washington University and the National Institute for Standards and Technology, revealed just how profoundly nutrition affects the microbial composition of the gut – and highlighted the contributions of plant fiber to microbial health. By contrast, the authors noted, protein metabolism appeared to result in harmful byproducts that could linger in the gut, with possible health consequences. More study is needed, the authors declared, to investigate ways in which the microbiome responds to dietary interventions. Read Carefully: The Key Nutrients for a Healthy Gut Microbiome Most of the research on nutrients for a healthy microbiome has centered on plant fiber, which serves as fuel for gut microbiota and causes the production of short-chain fatty acids. These beneficial fats function as signaling molecules that help to modulate blood pressure and inflammatory responses. Short-chain fatty acids also improve absorption of nutrients and reduce intestinal transit time – thereby shortening the time that toxic byproducts can accumulate in the intestines. In addition to dietary fiber – which is found in good supply in legumes, fruits and vegetables – probiotic foods like miso, sauerkraut and kimchi can help support a healthy gut microbiome while reducing the inflammation that lies at the root of virtually all serious chronic diseases. Here’s a tip for you: unsweetened yogurt with active cultures helps encourage beneficial microbes known as lactobacilli, while apples, artichokes, blueberries and almonds increase numbers of anti-inflammatory Bifidobacteria. And, don’t forget about prebiotics, those non-digestible carbohydrates that provide fuel for gut bacteria. Asparagus, bananas, garlic and onions are all good sources. You can also protect microbiome balance by avoiding pro-inflammatory refined oils, refined sugars and GMO foods. Important to note: artificial sweeteners, such as aspartame, don’t get a thumbs-up either. These have been shown to increase the number of bacterial strains linked with metabolic and heart disease. Natural health experts advise opting for the natural sweetener stevia instead. You can also preserve intestinal health by avoiding harsh chemical cleaning products, cigarette smoke, and unnecessary courses of antibiotics. On the whole, plant-based and vegetarian diets seem to offer more health benefits to the gut microbiome than meat-based eating plans. Before switching, however, check with your integrative doctor or nutritionist for help in creating a dietary plan that is right for you. Sources for this article include: JACC.org, MedicalNewsToday.com, Healthline.com To read the original article click here. For more articles from NaturalHealth365 click here.

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