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Good Bugs & Bad Bugs | How To Navigate Gut Bacteria

How to manage gut bacteria

The human gut is home to trillions of bacteria that begin colonization at birth and continue to evolve throughout a person’s life span. There are hundreds of different types of bacteria and it is the balance between numbers of good bacteria versus bad bacteria particularly in the gut, that seems to be the key to influencing a variety of health outcomes for better or for worse. Hippocrates was famous for saying “All disease begins in the gut” Our microbiome plays an important role in regulating our immune system. A strong immune system requires the presence of friendly bacteria. A healthy microbiome is responsible for some of the following:

There are “good bugs” and “bad bugs “that determine how we feel physically and emotionally. Your diet greatly affects which ones survive. How do we encourage more of the good guys? Think of your digestive system as a garden probiotics are the seeds and prebiotics are the fertilizer. How we feed our “gut bugs” make a difference in your digestive system. The nasty gut bugs thrive on refined and added sugars, junk foods, processed and refined carbohydrates, artificial colorings and flavors, antibiotic-treated foods, high amounts of animal protein, genetically modified foods, alcohol, and stimulants.

Probiotic Foods

Sauerkraut, fermented pickles & vegetables, horseradish, kimchi, unsweetened yogurt with live cultures, kombucha, and a good quality multi-strain probiotic supplement. Prebiotics are a type of dietary fiber that our digestive enzymes cannot breakdown, so they reach the colon where they feed our ‘good’ bacteria, stimulating their growth.

Vegetables & Other Healthy Options

Jerusalem artichokes, chicory, garlic, onion, leeks, konjac root, onion, garlic, asparagus, a fennel bulb, peas, cabbage, psyllium husk, dandelion greens, parsnips, potato starch, sweet potatoes, & squash.

Legumes-Chickpeas, lentils, red kidney beans, black beans, and fava beans Fruit-Greener Bananas, berries, apples, nectarines, pears, peaches, watermelon, and plantains Grains & pseudo-grains-Barley, buckwheat, acacia gum, quinoa, rice, couscous, and oats Nuts & seeds-Cashews, pistachios and flaxseed.

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