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The Surprising Food that Aids Allergy Sufferers

When I ask “what surprising food aids allergy sufferers?” you may think of green tea or some other food that is well-known for its immune-balancing effects, but you probably don’t think of sauerkraut when the runny nose and itchy eyes of allergy season strike. But a growing body of shows that maybe you should enjoy naturally-fermented sauerkraut on a regular basis, particularly before and during allergy season.

Research in the journal Current Sports Medicine Reports found that probiotic-rich foods like sauerkraut can reduce allergic conditions and balance immune function. In this study at the Division of Sports Medicine at the University of Hawaii at Manoa in Honolulu, researchers found that fermented foods like sauerkraut reduced allergy symptoms while also enhancing athletic performance. That’s a nice bonus: I’m not aware of any allergy medications that also boost athletic ability.

Other research in the journal Evidence-Based Complementary and Alternative Medicine found that fermented cabbage regulated the immune systems of animals and even reduced or prevented allergic reactions altogether. In this study at the National Teipei University of Education researchers concluded that fermented cabbage offers promise for the treatment of allergic diseases.

The researchers still aren’t clear on the mechanism involved in preventing or reducing allergic reactions but it is likely a couple of things at work:

1) Many probiotics have a natural gut-healing and anti-inflammatory effect, and we now know that many diseases begin with gut inflammation and damage to the delicate mucosal lining in the gut.

2) As probiotics are being discovered and categorized, we are learning that many offer specific health benefits. So it is possible that there are specific probiotics that simply help to reduce allergy symptoms or allergies altogether. The research is still in the early stages, so perhaps over time and as more studies are carried out we’ll better understand how the probiotics in sauerkraut can help us deal with allergy season.

But not just any sauerkraut will do. Most commercial varieties are actually made with white vinegar instead of the natural fermentation process needed to encourage probiotic development. And, it’s the probiotics that offer the therapeutic allergy-reducing benefits.

Additionally, most store-bought sauerkraut has been pasteurized, a process of using excessive heat to bottle sauerkraut to increase shelf-life, but one that also kills all of the probiotics linked to allergy-reduction. The best way to ensure that the sauerkraut you eat is full of beneficial microbes is to make it yourself, which is much easier than most people think. Check out my blog Make Your Own Probiotic-Rich Sauerkraut to learn how. Alternatively, purchase sauerkraut in the refrigerator section of your health food or grocery store, making sure that the label indicates “unpasteurized” or “live cultures.”

While little research has been done on other fermented foods to see if they offer anti-allergy effects, preliminary studies also indicate that kefir (a beverage that is similar to yogurt, only a thinner consistency), miso and yogurt also offer immune-regulating, anti-histamine and respiratory-boosting effects. Ideally, eat at least one fermented food, but preferably more, each day. Be sure to choose only unsweetened options that contain live cultures.

By: Michelle Schoffro Cook                 March 4, 2017
About Michelle          Follow Michelle at @mschoffrocook

Dr. Michelle Schoffro Cook, PhD, DNM is the publisher of the free e-news World’s Healthiest News, president of PureFood BC, and an international best-selling and 20-time published book author whose works include: The Probiotic Promise: Simple Steps to Heal Your Body from the Inside Out.

source: www.care2.com


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Are Prebiotics the Stress Reliever You Never Heard Of?

Before you spend another night tossing and turning from stress, a new study shows that the secret to peaceful Z’s starts with what you’re eating.

There are traditional methods for coping with stress, from relaxing in the tub to keeping a bullet journal, but according to the newest study, an effective way to bounce back from stress is to get your fill of foods rich in prebiotics.

While probiotics—those friendly gut bugs—are often lauded for their digestive benefits, prebiotics are less understood. WebMD defines prebiotics as “good carbohydrates that cannot be digested by the human body. They are food for probiotics, and their primary benefit along with probiotics is to help your body maintain a healthy digestive system.”

Researchers from the University of Colorado discovered that regular amounts of prebiotics in your diet can help promote a better balance of gut bacteria and help the body recover following a stressful event. Their study, which appeared in Frontiers in Behavioral Neuroscience, found that including prebiotics—from sources like asparagus, oatmeal, and legumes such as lentils and chickpeas—help our bodies resume normal sleeping patterns following a particularly stressful event.

“Acute stress can disrupt the gut microbiome,” Agnieszka Mika, MD, a lead author of the study told sciencedaily.com. “We wanted to test if a diet rich in prebiotics would increase beneficial bacteria as well as protect gut microbes from stress-induced disruptions. We also wanted to look at the effects of prebiotics on the recovery of normal sleep patterns, since they tend to be disrupted after stressful events.”

For the study, test rats were given a diet of prebiotics for several weeks prior to a stressful test condition. They were then compared against control rats that didn’t eat a prebiotic-rich diet. Researchers found that the rats that ate prebiotic foods prior to the stressful event didn’t demonstrate any stress-induced disruption in their gut and were able to resume healthier sleep patterns more quickly than the rats on the non-prebiotic diet.

Although the study was conducted on rats, the researchers say the results are applicable for humans. According to the study’s lead author, Robert Thompson, MD, “the stressor the rats received was the equivalent of a single intense acute stressful event for humans, such as a car accident or the death of a loved one.”

No adverse effects have been reported from the use of prebiotics, and with the non-digestible fiber found widely in many plants, breast milk and as commercial supplements, Dr. Mika encourages us to get our fill. These are the best foods you can eat to boost your good gut bacteria, because both probiotics and prebiotics are critical to a healthy microbiome, or gut bug community.

BY LAUREN REARICK
source: www.rd.com
Garlic

7 Foods to Boost Your Good Gut Bacteria (That Aren’t Yogurt)

One of the most astonishing recent health discoveries is how much our gut microbiome impacts our health. But when it comes to growing good gut bacteria you have plenty of delicious probiotic foods to choose from.

Cold potatoes

Cold potatoes—that is, taters that have been washed, cooked, and cooled—are one of the best sources of resistant starch. Resistant starch is a prebiotic, a type of indigestible carbohydrate that acts like food for gut bacteria, encouraging the good bugs to grow and flourish. While resistant starch has many health benefits, one of its most promising aspects is its ability to increase insulin sensitivity, helping people reduce diabetes risk and even lose weight.

Kefir

Think of kefir as yogurt’s tangier but more powerful cousin. The drink is made by seeding milk with kefir “grains,” which are tiny bundles of yeast and bacteria, and letting it sit. Over time the grains ferment the milk, producing a tart drink full of probiotics, or healthy bacteria. A 2013 study found that kefir can help relieve gastrointestinal problems and allergies and may even have a positive effect on heart health. One caveat however: Many commercial kefir drinks contain very high amounts of added sugar, which feeds bad bacteria in your gut, so make sure you read the label and ingredient list. These are sneaky signs you might be eating too much sugar.

Green bananas

Most people go out of their way to avoid green bananas but there’s good news for people who just can’t wait until they’re fully ripe. Green bananas are a rich source of prebiotics, particularly resistant starch. They also have a healthy dose of both soluble and insoluble fiber, vitamins, and minerals. The combo provides a feast for good gut bacteria and helps protect your heart and bones. Can’t get past the taste? Try them boiled or fried or sub some green banana flour in place of regular flour. Here’s how sniffing bananas could help you lose weight.

Kimchi

Don’t let the name throw you—this Korean dish is not only tasty but a health superstar. Kimchi is made by fermenting vegetables with probiotic lactic acid bacteria, which gives it the same boost of healthy bacteria as other fermented foods, like yogurt. Plus, since it’s made from cruciferous veggies like bok choy and cabbage along with healthy spices like garlic and peppers, it provides a mega dose of vitamins, fiber, and antioxidants. One study found that kimchi helps protect against cancer, obesity, and constipation while lowering cholesterol, boosting brain and immune function, and even providing some anti-aging benefits. Here are other proven cancer-fighting foods.

Sauerkraut

Sauerkraut is kimchi’s German cousin, a lacto-fermented brine filled with cabbage, carrots, and spices—not to mention plenty of healthy bacteria for your gut. And not only does it have similar benefits as other fermented veggies but a study done by William & Mary college found that eating a daily serving of sauerkraut helped significantly reduce social anxiety. The researchers believe it’s because more than 80 percent of the calming hormone, serotonin, is manufactured in our guts (not our brains!) and the good bacteria boosted serotonin production.

Chocolate

Yes, it’s true! Chocolate can help encourage the growth of healthy gut bacteria. A study published in the International Journal of Food Biology found that combining chocolate with probiotics magnified the benefits of both. The chocolate protected the bacteria as it passed through the stomach, making sure it was absorbed in the small intestine while the bacteria helped the body properly digest the chocolate, enabling it to extract all the micronutrients and antioxidants. Talk about a win/win! Here are more healthy reasons to eat chocolate.

Garlic

Everyone’s favorite way to get bad breath also has powerful gut bacteria-boosting properties. Garlic is not only Americans’ number-one favorite spice (after salt) but is also beloved by bacteria thanks to its rich supply of prebiotics, their preferred food. Raw garlic is the best source but for those who don’t like the burn (or who feel like kissing someone later); cooked garlic also works well—so well in fact that a study published in Food Science and Human Wellness found that eating it is an effective way to prevent many gastrointestinal illnesses. Here are more surprising benefits of garlic. Feeling motivated? Try these seven other foods that also boost gut health.

BY CHARLOTTE HILTON ANDERSEN
source: www.rd.com


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7 Foods to Boost Your Good Gut Bacteria (That Aren’t Yogurt)

One of the most astonishing recent health discoveries is how much our gut microbiome impacts our health. But when it comes to growing good gut bacteria you have plenty of delicious probiotic foods to choose from.

By Charlotte Hilton Andersen

Cold potatoes
Cold potatoes—that is, taters that have been washed, cooked, and cooled—are one of the best sources of resistant starch. Resistant starch is a prebiotic, a type of indigestible carbohydrate that acts like food for gut bacteria, encouraging the good bugs to grow and flourish. While resistant starch has many health benefits, one of its most promising aspects is its ability to increase insulin sensitivity, helping people reduce diabetes risk and even lose weight.

Kefir
Think of kefir as yogurt’s tangier but more powerful cousin. The drink is made by seeding milk with kefir “grains,” which are tiny bundles of yeast and bacteria, and letting it sit. Over time the grains ferment the milk, producing a tart drink full of probiotics, or healthy bacteria. A 2013 study found that Kefir can help relieve gastrointestinal problems, allergies, and may even have a positive effect on heart health. One caveat however: Many commercial kefir drinks contain very high amounts of added sugar, which feeds bad bacteria in your gut, so make sure you’re reading the label and ingredient list before buying. These are sneaky signs you might be eating too much sugar.

Green bananas
Most people go out of their way to avoid green bananas but there’s good news for people who just can’t wait until they’re fully ripe. Green bananas are a rich source of prebiotics, particularly resistant starch. They also have a healthy dose of both soluble and insoluble fiber, vitamins, and minerals. The combo provides a feast for good gut bacteria and helps protect your heart and bones. Can’t get past the taste? Try them boiled or fried or sub some green banana flour in place of regular flour. Here’s how sniffing bananas could help you lose weight.

Kimchi
Don’t let the name throw you—this Korean dish is not only tasty but a health superstar. Kimchi is made by fermenting vegetables with probiotic lactic acid bacteria, which gives it the same boost of healthy bacteria as other fermented foods, like yogurt. Plus, since it’s made from cruciferous veggies like bok choy and cabbage along with healthy spices like garlic and peppers, it’s provides a mega dose of vitamins, fiber, and antioxidants. One study found that kimchi helps protect against cancer, obesity, and constipation while lowering cholesterol, boosting brain and immune function and even providing some anti-aging benefits. Here are other proven cancer-fighting foods.

Sauerkraut
Sauerkraut is kimchi’s German cousin, a lacto-fermented brine filled with cabbage, carrots, and spices—not to mention plenty of healthy bacteria for your gut. And not only does it have similar benefits as other fermented veggies but a study done by William & Mary college found that eating a daily serving of sauerkraut helped significantly reduce social anxiety. The researchers believe it’s because more than 80 percent of the calming hormone, serotonin, is manufactured in our guts (not our brains!) and the good bacteria boosted serotonin production.

Chocolate
Yes, it’s true! Chocolate can help encourage the growth of healthy gut bacteria. A study published in the International Journal of Food Biology found that combining chocolate with probiotics magnified the benefits of both. The chocolate protected the bacteria as it passed through the stomach, making sure it was absorbed in the small intestine while the bacteria helped the body properly digest the chocolate, enabling it to extract all the micronutrients and antioxidants. Talk about a win/win! Here are more healthy reasons to eat chocolate.

Garlic

Garlic
Everyone’s favorite way to get bad breath also has powerful gut-bacteria boosting properties. Garlic is not only Americans’ number-one favorite spice (after salt) but is also beloved by bacteria thanks to its rich supply of prebiotics, their preferred food. Raw garlic is the best source but for those who don’t like the burn (or who feel like kissing someone later), cooked garlic also works well—so well in fact that a study published in Food Science and Human Wellness found that eating it is an effective way to prevent many gastrointestinal illnesses.

source: www.rd.com


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9 Reasons to Love Sauerkraut

Sauerkraut—fermented cabbage—isn’t just for hot dogs anymore. In addition to its deliciously tart taste, exciting research showcases the many health benefits of eating sauerkraut (with live cultures) on a regular basis. Here are some of the best reasons to love sauerkraut:

1. Anti-Fungal Properties: What if I told you that sauerkraut contains beneficial bacteria that are miniature anti-fungal manufacturing facilities? It sounds more like science fiction than science fact but it is true. Some of the probiotics in sauerkraut produce compounds to kill some species of Candida fungi, which are frequently involved in vaginal or intestinal infections. Published in the Journal de Mycologie Medicale, scientists found that the probiotics actually produced anti-fungal compounds to kill Candida—a common cause of vaginal or intestinal infections.

2. Boosts Athletic Performance: According to research published in Current Sports Medicine Reports, scientists found numerous sports-performance benefits of eating probiotic-rich foods, including reducing allergic conditions and enhancing recovery from fatigue, as well as improving immune function.

3. Helps Heal the Heart: Naturally-fermented foods like sauerkraut have been shown to boost levels of superoxide dismutase and glutathione peroxidase, which are powerful antioxidants that protect the heart against cellular damage from free radicals.

4. Anti-Cancer Benefits: Scientists at the Department of Food Science and Human Nutrition at the University of Illinois at Urbana-Champaign, Urbana, Illinois, found that regularly eating fermented cabbage can help to regulate estrogen levels. Excess levels of estrogen have been linked with the development of estrogen-dependent breast cancers.

sauerkraut

5. Regulates Hormones: Because sauerkraut can help reduce excessive levels of estrogen, it may be helpful with the treatment of many other hormonally-linked health concerns, including: menstrual difficulties and mood imbalances.

6. Prevents of Food Poisoning: Research shows that probiotics found in sauerkraut demonstrate antibacterial activity against harmful bacteria, including Salmonella and Shigella. Salmonella can cause food poisoning. Shigella are similar bacteria that also cause diarrhea, fever and stomach cramps.

7. Anti-Viral Properties: Sauerkraut frequently contains the beneficial bacteria L. plantarum which has been found to have anti-viral effects. This makes sauerkraut a potential functional food in the treatment of colds, flu and chronic fatigue syndrome.

8. Gives Your Gut a Boost: With so many beneficial bacteria found in sauerkraut, enjoying it on a regular basis is a great way to boost the health of your gastrointestinal (GI) tract.

9. Great Taste and Versatility: Sauerkraut is delicious on its own, on top of your favorite vegan or turkey hot dog, on a black bean burger, or as a side dish to accompany just about any type of meal.

Unfortunately, most commercially-sold sauerkraut doesn’t contain any beneficial probiotics. Many commercial sauerkraut manufacturers have taken shortcuts in the making of sauerkraut to increase their profits. Instead of waiting for natural fermentation to occur, many instead employ an artificial pickling-type process using white vinegar which doesn’t contain any probiotics.

Those companies that stay true to natural processes still frequently pasteurize their sauerkraut so it can remain on grocery store shelves for longer periods. This pasteurization or heating process during bottling kills any live cultures that are needed for the health benefits of sauerkraut. Choose only sauerkraut with live cultures found in the refrigerator section of your health food or grocery store. Better yet, it is easy to make your own at home.

By: Michelle Schoffro Cook     February 24, 2016     Follow Michelle at @mschoffrocook

Dr. Michelle Schoffro Cook, PhD, DNM is a registered nutritionist and international best-selling and 19-time published book author whose works include: The Probiotic Promise: Simple Steps to Heal Your Body from the Inside Out.


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8 Probiotic Foods That Aren’t Yogurt

Here’s a quick guide to the foods you need for a healthier gut.

LAMBETH HOCHWALD     November 12, 2015

When we think of probiotics, which work to restore the body’s microbial balance, we usually think about yogurt.

Truth is, there plenty of other foods you can eat to stay healthy.

“Probiotics are ‘good’ bacteria that we all contain in our digestive tract, and prebiotics are non-digestible carbohydrates that act as food for probiotics, helping them to grow,” says Dr. Roshini Raj, a gastroenterologist in New York City. “Probiotics and prebiotics help maintain a healthy digestive system by controlling the growth of harmful bacteria and aiding in digestion. Thanks to their ability to reduce the harmful bacteria, probiotics and prebiotics can prevent infections in the digestive tract and reduce inflammation.”

love-your-gut

Choosing the right probiotic foods

So what should we add to our diets to keep our guts healthy? There are a number of fermented foods (dairy and non-dairy) that provide probiotics as well as prebiotics. Let’s start with the top probiotic foods:

  • Kombucha is an ancient Chinese drink made of sweetened tea that’s been fermented using a colony of bacteria and yeast. It’s said to help prevent arthritis and other diseases.
  • Kefir is a dairy-based yogurt-like drink that has its origins in the mountainous Caucasus region of Russia. Millennia ago, pastoralists discovered the process of fermentation and the practice spread widely throughout the Mediterranean as a way to preserve grapes and dairy products beyond the growing season.
  • Sauerkraut is a finely diced sour cabbage dish that has been fermented by a wide variety of bacteria.
  • Kimchi is a Korean dish that’s a spicy, pickled or fermented blend of cabbage, onions and sometimes fish. It can be seasoned with garlic, horseradish, red peppers and ginger.
  • Miso soup originated in Japan and is typically made from fermented soybeans. It can contain up to 160 bacteria strains.
  • Kvass is a traditional Eastern European fermentemted beverage that’s made using black or regular rye bread. It’s often flavored with strawberries or mint.
  • Tempeh is made by fermenting cooked soybeans with a mold. It tends to be firm and chewy and has a slightly earthy taste.
  • Aged cheeses are generally cheeses that have been cured for longer than six months. These cheeses tend to have a full, sharper flavor.

These foods tend to be more popular outside the United States, but the trend has caught on in a big way, says Madeline Given, a certified holistic nutritionist in Santa Barbara, California.

“You can also add cultured dairy, such as creme fraiche or even raw and cultured sour creams and butters,” Given says. “All are a great source of this good bacteria.”

In addition to probiotic foods are prebiotic foods, which include whole grains, asparagus, leeks, onions, garlic, soybeans, dandelion root or Jerusalem artichoke, Raj adds.

What about supplements?

“Both diet and supplements are a good way to increase your daily intake of probiotics and prebiotics,” Raj says. “However, if you want to add a supplement, it’s always best to check with your doctor regarding the dosage and brands she recommends.”

The National Center for Complementary and Integrative Health (NCCIH) has a useful resource file on probiotic supplements that explains the pros, cons and unknowns.

A host of other benefits

And there are more reasons than your gut to reach for probiotic foods.

“Truly, a variety of differing good bacteria in the gut is great for one’s immunity,” says Susan Schenck, a licensed acupuncturist and author of “The Live Food Factor: The Comprehensive Guide to the Ultimate Diet for Body, Mind, Spirit & Planet.”

They’re good for your brain, too.

“After all, 90 percent of the ‘feel-good’ serotonin originates in our gut,” Schenck says.

In fact, we have 100 billion brain cells in our gut, says Lori Shemek, Ph.D., a fat cell researcher. “This is why our gut is considered our ‘second brain,'” she says. “Our weight is directly linked to specific types of gut bacteria.”

To get what you need, consider eating at least one prebiotic- or probiotic-containing food daily. “It doesn’t take much,” Shemek says. “Just one tablespoon of sauerkraut every day is all that is needed. Also, it only takes a couple of days to change gut health from unhealthy to healthy. Additionally, I recommend one daily probiotic, 15 billion and multi-strained.”

source: www.mnn.com


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Foods That Double as Medicine

By Ben Smart, Special to CNN    Thu July 23, 2015

(CNN)A typical visit to the doctor might leave you with a bottle of pills and instructions to take them twice daily.

But a small, growing number of physicians are “prescribing” foods not only for weight management, but also to prevent and treat chronic diseases.

CNN spoke with medical nutrition experts to unearth the specific foods they recommend. And you don’t have to be a chef or nutritionist to take advantage of these healthy choices.

While one food might be recommended as treatment for a specific ailment, it’s important to remember that a single food item doesn’t work in isolation, said Dr. Melina Jampolis, a board-certified physician nutrition specialist.

“True nutrition experts prefer to speak about dietary patterns or groups of foods, as nutrients in foods work in combination to improve certain conditions,” Jampolis said.

However, there are notable exceptions to this rule, said Dr. John La Puma, a practicing physician and professionally trained chef. Here are 10 you may want to stock your kitchen with before reaching in the medicine cabinet.

Buckwheat honey for a cough

Derived from the bee nectar of flowers of the buckwheat grain, buckwheat honey might eventually make its way into every parent’s medicine cabinet.

“Buckwheat honey is better than cough syrup for nocturnal cough in kids,” according to La Puma. This is an especially useful food-as-medicine for children under 6, who are ill-advised to take over-the-counter cough medicines.

“Foods can work like medicine in the body — and they do,” said La Puma.

Pickled foods for diarrhea

Fermented foods include yogurt, kefir, pickled vegetables, miso, kimchi and poi. These foods contain living bacteria that help maintain the health of the digestive tract, said Dr. Gerard Mullin, associate professor at the Johns Hopkins University School of Medicine and author of “The Gut Balance Revolution.”

These bacteria-filled foods can be used to prevent and treat antibiotic-associated diarrhea, irritable bowel syndrome, infantile diarrhea, eczema and allergies, according to Mullin. “But the hottest use of fermented foods is to burn stubborn fat,” Mullin said.

A study from 2012 that reviewed data from 82 clinical trials found probiotic foods were indeed effective at treating antibiotic-associated diarrhea. However, the data for using probiotics as a treatment for eczema are mixed. Some research found supporting evidence while other studies did not.

Ginger for menstrual cramps

Ginger is a pungent spice originating from Southeast Asia. “As a digestive disease specialist I frequently recommend the spice ginger in the form of tea for nausea and abdominal discomfort,” said Mullin.

Ginger could also be a helpful food-as-medicine for women. “Ginger probably works as well as ibuprofen for menstrual cramps. It works taken as a ginger capsule or chewed,” said La Puma.

One scientific review of seven clinical trials found that 750 to 2000 milligrams of ginger powder taken during the first four days of menstrual cycle was an effective treatment for cramps.

Peppermint

Peppermint for IBS

Think beyond candy canes and chewing gum. Peppermint is also found in supplement, essential oil and tea forms. When used medicinally, peppermint is prescribed to help treat abdominal cramping and irritable bowel syndrome (IBS).

“What I find interesting about peppermint is that when compared to the various medical therapies for IBS, peppermint is the most effective and the least toxic,” Mullin told CNN.

Peppermint oil is effective — and could be the first line of treatment — against irritable bowel syndrome, according to a 2005 scientific review of 16 clinical trials.

Hibiscus tea for high blood pressure

“Hibiscus tea has a greater anti-hypertensive effect than blueberries,” said La Puma. Infused as an herbal tea, hibiscus flowers contain anthocyanins, which could help to lower blood pressure.

The steeples of the flower are dried and made into a tea drink, which has a tart cranberry taste, La Puma said.

Multiple studies back up the blood-pressure-lowering abilities of hibiscus, including one published in the Nigerian Journal of Physiological Sciences.

Turmeric for arthritis

Native to southwest India, turmeric has a warm, bitter flavor. Used medicinally, Jampolis recommends turmeric to help treat inflammatory conditions.

“Turmeric is used especially for brain-related conditions and to decrease the risk of Alzheimer’s disease. It can be also be used for arthritis,” said Jampolis.

Add black pepper to turmeric to maximize the disease-fighting benefits. “This helps your body absorb more of the curcumin, which is the active ingredient in turmeric that delivers the positive health effects,” said La Puma.

Indeed, an article published in the journal Food and Chemical Toxicology explains the various disease-fighting benefits of turmeric.

Chia seeds for high cholesterol

Despite their tiny size, chia seeds are nutrient-dense and often labeled as a “superfood.”

Dr. Jampolis said she recommends them to patients with high LDL cholesterol as a bonus to other healthy food choices. “I can actually say that I’ve seen great results just adding chia seeds to an already healthy diet for lowering cholesterol,” said Jampolis.

Steel-cut oatmeal for high LDL cholesterol

“This is a no-brainer for lowering LDL if you haven’t tried anything else,” said La Puma. “There are lots of studies showing that foods high in soluble fiber lower LDL cholesterol.”

One such study found that eating at least 3 grams of oats daily is associated with lower LDL cholesterol levels.

Try mixing in a spoonful of chia seeds to maximize the cholesterol-lowering impact.

Beans for high blood sugar levels

Beans are useful in lowering blood sugar levels and managing high cholesterol, according to Jampolis. And because they’re loaded with fiber, beans can help induce that “full” feeling to help with weight loss.

“I have certainly seen improvements in blood sugar with encouraging more fiber-rich foods like beans that are also rich in magnesium, but it is harder to isolate that effect alone,” said Jampolis.

Salmon for inflamation

With its pink-orange hue and distinct smell, salmon is one of the best dietary sources of omega-3 fatty acids. These essential fats are an important part of treating any inflammatory or autoimmune condition, according to Dr. Jampolis.

Jampolis also recommends salmon to those dealing with high triglyceride levels, metabolic syndrome, rheumatoid arthritis or MS.

“I think most people think food can’t possibly be as potent as drugs, but I see the powerful direct benefits all the time,” said Jampolis.

source: www.cnn.com


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7 Ways Probiotics DetoxifyYour Body

By Sayer Ji        Contributing Writer for Wake Up World

You’ve probably heard the buzz already about the many health benefits of probiotics, a word which literally translates to: pro- “for” + biotics “life” — FOR LIFE.  But did you know that these remarkable commensal microorganisms, which outnumber our bodily cells 10 to 1, and contribute over 95% of our body’s total genetic information, also break down highly toxic manmade chemicals which your body is either incapable, or only partially capable, of defending itself from?

Learn about some of the amazing ways in which ‘good bacteria’ help to detoxify chemicals within our body:

Bisphenol A:

This ubiquitous toxicant — linked to over 40 diseases — found in anything from thermal printer receipts, paper money, canned food liners, dental composites, and of course plastics, is a powerful endocrine disrupter now found in everyone’s bodies. Remarkably, two common probiotic strains, Bifidobacterium breve and Lactobacillus casei, have been found in animal research to help the body detoxify it by reducing the intestinal absorption of bisphenol A through facilitating increased excretion.[i] The animals receiving probiotic treatment were found to have 2.4 times higher excretion of Bisphenol A in their feces, suggesting probiotic supplementation could be of significant benefit to humans as well.

Pesticides

Probiotic strains from the traditional Korean fermented cabbage dish known as kimchi have been identified to degrade a variety of organophosphorous pesticides such as chlorpyrifos, coumaphos, diazinon, methylparathion, and parathion.[ii] These nifty organisms actually use these exceedingly hard to break down chemicals as sources of carbon and phosphorous – ‘food’! – and were found to break down the pesticide 83.3% after 3 days and degraded it completely by day 9.[iii]  While this test tube study likely does not reflect exactly what happens in our gut when we ingest both chlorpyrifos and Kimchi, it is provocative, and may indicate there is some protective effects in the gut, and certainly cabbage tainted with organophosphorous pesticide which is subsequently fermented as an ingredient in Kimchi would certainly reduce the burden of this chemical in the diet.

Heavy Metals 

Lactobacillus bacteria found in food have been looked at as a potential adjunct agent for reducing metal toxicity in humans. According to one study, “This is because they have resistance mechanisms which are effective in preventing damage to their cells and they can bind and sequester heavy metals to their cell surfaces, thus removing them through subsequent defecation.” [iv] The study differentiates between detoxification and detoxication, the former of which is described as “the ability to remove drugs, mutagens, and other harmful agents from the body,” and the latter of which is the mechanism through which ‘good bacteria’ prevent “of damaging compounds into the body.” Because there is a large body of research on probiotics preventing and/or healing up intestinal permeability, this may be another way in which toxic stomach contents are preventing from doing harm to the body as a whole.

Cancerous Food Preservatives 

Another imchi study found it contained a strain of bacteria capable of breaking down sodium nitrate, a naturally and artificially occurring chemical (used from anything to rocket fuel and gunpowder) linked to a variety of chronic degenerative diseases, including cancer.[v] The study found a depletion of sodium nitrate by up to 90.0% after 5 days. Sodium nitrate becomes toxic when it is converted in food products, and even our intestines via microbiota, to N-nitrosodimethylamine. A study found that four lactobacillus strains where capable of breaking this toxic byproduct down by up to 50%.[vi]

Perchlorate

Perchlorate is an ingredient in jet fuel and fireworks that widely contaminates the environment and our food. Sadly, even organic food has been found concentrate high levels of this toxicant, making it exceedingly difficult to avoid exposure. It is now found in disturbing concentrations in breast milk and urine, and is a well-known endocrine disrupter capable of blocking the iodine receptor in the thyroid, resulting in hypothyroidism and concomitant neurological dysfunction.  A study found that the beneficial bacterial strain known as Bifidobacterium Bifidum is capable of degrading perchlorate, and that breast fed infants appear to have lower levels than infant formula fed babies due to the breast milk bacteria’s ability to degrade perchlorate through the perchlorate reductase pathway.[vii]

Yogurt

Heterocylic Amines

Heterocyclic aromatic amines (HCA) are compounds formed when meat is cooked at high temperatures of 150-300 degrees C, and are extremely mutagenic (damage the DNA). Lactobacillus strains have been identified that significantly reduce the genotoxicity of theses compounds.[viii]

Toxic Foods

While not normally considered a ‘toxin,’ wheat contains a series of proteins that we do not have the genomic capability to produce enzymes to degrade. When these undigested proteins – and there are over 23,000 that have been identified in the wheat proteome – enter into the blood, they can wreak havoc on our health. Research has found that our body has dozens of strains of bacteria that are capable of breaking down glutinous proteins and therefore reduce its antigenicity and toxicity.

While the role of probiotics in degrading gluten proteins sounds great, a word of caution is in order. Since modern wheat is not a biologically compatible food for our species – having been introduced only recently in biological time, and having been hybridized to contain far more protein that our ancient ancestors were ever exposed to – it would be best to remove it entirely from the diet. Also, the aforementioned research showing bacteria in the human gut are capable of breaking some of these wheat proteins revealed that some of the species that were capable of doing this for us are intrinsically pathogenic, e.g. Clostidium botulinum and Klebsiella. So, relying on the help of bacteria to do the job of digesting a ‘food’ we are not capable of utilizing on our own, is a double-edged sword. Again, the best move is to remove it entirely from the diet as a precuationary step.

What Probiotic Should I Take?

While plenty of probiotic pills and liquids exist on the market, and many of which have significant health benefits, it is important to choose one that is either shelf stable, or has been refrigerated from the place of manufacture all the way to the place you are purchasing it from. Moreover, many probiotics are centrifugally extracted or filtered, leaving the nourishing food medium within which it was cultured behind. This is a problem in two ways: 1)  without sustenance, the probiotics are in ‘suspended animation’ and may either die or not properly ‘root’ into your gastrointestinal tract when you take them.  2) the ‘food matrix’ within probiotics are grown provides a protective medium of essential co-factors that help them survive the difficult journey down your gastointestinal tract.

With that said, another option is to consume a traditionally fermented, living probiotic food like sauerkraut, kimchi, or yogurt (focusing on non-cow’s milk varieties, unless you are lucky enough to find a source that has the beta-casein A2 producing cows). There is always goat’s milk which is relatively hypoallergenic.

Finally, the reality is that the probiotics in our bodies and in cultured foods ultimately derive from the soil, where an unimaginably vast reservoir of ‘good bacteria’ reside – assuming your soil is natural and not saturated with petrochemical inputs and other environmental toxicants.  And really fresh, organically produced – preferably biodynamically grown – raw food is an excellent way to continually replenish your probiotic stores. Food is always going to be the best way to support your health, probiotic health included.

Updated October 2014

Article References
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[ii] Shah Md Asraful Islam, Renukaradhya K Math, Kye Man Cho, Woo Jin Lim, Su Young Hong, Jong Min Kim, Myoung Geun Yun, Ji Joong Cho, Han Dae Yun. Organophosphorus hydrolase (OpdB) of Lactobacillus brevis WCP902 from kimchi is able to degrade organophosphorus pesticides. J Agric Food Chem. 2010 May 12;58(9):5380-6. PMID: 20405842
[iii] Kye Man Cho, Reukaradhya K Math, Shah Md Asraful Islam, Woo Jin Lim, Su Young Hong, Jong Min Kim, Myoung Geun Yun, Ji Joong Cho, Han Dae Yun. Biodegradation of chlorpyrifos by lactic acid bacteria during kimchi fermentation. J Agric Food Chem. 2009 Mar 11;57(5):1882-9. PMID: 19199784
[iv] Marc Monachese, Jeremy P Burton, Gregor Reid. Bioremediation and tolerance of humans to heavy metals through microbial processes: a potential role for probiotics? Appl Environ Microbiol. 2012 Sep ;78(18):6397-404. Epub 2012 Jul 13. PMID: 22798364
[v] Chang-Kyung Oh, Myung-Chul Oh, Soo-Hyun Kim. The depletion of sodium nitrite by lactic acid bacteria isolated from kimchi. J Med Food. 2004;7(1):38-44. PMID: 15117551
[vi] Adriana Nowak, Sławomir Kuberski, Zdzisława Libudzisz. Probiotic lactic acid bacteria detoxify N-nitrosodimethylamine. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2014 Jul 10. Epub 2014 Jul 10. PMID: 25010287
[vii] C Phillip Shelor, Andrea B Kirk, Purnendu K Dasgupta, Martina Kroll, Catrina A Campbell, Pankaj K Choudhary. Breastfed infants metabolize perchlorate. Environ Sci Technol. 2012 May 1 ;46(9):5151-9. Epub 2012 Apr 20. PMID: 22497505
[viii] Adriana Nowak, Zdzislawa Libudzisz. Ability of probiotic Lactobacillus casei DN 114001 to bind or/and metabolise heterocyclic aromatic amines in vitro. Eur J Nutr. 2009 Oct ;48(7):419-27. Epub 2009 May 16. PMID: 19448966