MICROBIOME PART 2

In my previous post I spoke about the importance of your GUT health, the microbiome. I also mentioned how you would be incredibly lucky NOT to have a dysfunctional microbiome and poor GUT health.

PROBIOTICS

Fermenting food dates back over 7000 years. Sauerkraut, cabbage, milk, coconut kefir, kimchi, kombucha tea, pickles, pickled food in brine not vinegar, fermented meat & fish, yoghurt, and many other types of foods all contain yeast and bacteria or both. Fermentation is a process whereby carbohydrates are broken down into alcohols, carbon dioxide or organic acids. It can only occur where these organisms are deprived of oxygen. The type of fermentation that’s important is LACTIC ACID FERMENTATION, this produces many good bacteria and prevents the bad bacteria due to its low ph level. Lactobacillus acidophilus, lactobacillus plantarum, lactobacillus brevis,and Bifidobacteria  lactis and longum are essential for creating a healthy gut and aid digestion of very important vitamins A, C, K and B’s.

LOW G.I DIET, NO SUGAR, MORE FAT

For over 2 million years of our evolution we ate seasonal fruit & vegetables, meat and fat. Stark contrast to todays diet, yet our physiology hasn’t changed. The amount of sugar, gluten and carbohydrates in people’s diet in today’s society has essentially ruined our microbiome. Together with pharmaceutical drugs, antibiotics processed foods this has left us in a situation of chronic disease and inflammation.

FILTERED WATER

Avoiding water with chlorine and other contaminants, often found in tap water. Choose a filtration system that is easy to maintain and sufficiently removes these contaminants.

These steps will a very long way to improving our GUT health, and the knock on effect to our overall vitality is profound.

Author Lloyd Tilney B.Ost (Hons)