Author Cathy Biase Categories Blog, Cancer Coach, Cancer Coaching, Food & Nutrition, Uncategorized Posted on 0 Comments

Rama Lama Lama Ka Dinga Da Dinga Dong

We go together
Like rama lama lama ka dinga da dinga dong…

Are you a Grease fan?  Yes? No? Undecided? It really doesn’t matter because from here on in what I’m going to focus on has nothing to do with one of the all-time best movies EVER!  Except for one stolen line from a song.

And in this space what goes together are food sources that contains both prebiotics and probiotics.

Here is a simple equation that I want you to put into memory:

Prebiotic Food + Probiotic Food = Symbiotic Food

And here is why.  If you want to improve your gut health or maintain the good gut health you already have, there are two things you must do. Consume probiotic foods and consume prebiotics foods. And for the biggest bang for your buck consume them together.

Probiotic foods contain beneficial organisms that help our gut perform its duties.  They have amazing health benefits for us.

Examples of probiotic foods are sauerkraut, kimchi, kombucha, yogurt, kefir, miso, natto, pure apple cider vinegar (with the mother in it) and true balsamic vinegar.

As a side note here, in order to deliver the beneficial organisms from fermented foods to the gut, as well as the enzymes these foods also contain, do not heated past a temperature of 118 degrees F (48 C).

Prebiotics are types of fibre like inulin, resistant starch, GOS and FOS that help feed our good bacteria. Prebiotics also enhance the absorption of calcium and magnesium and are involved in appetite regulation as well as lipid metabolism.

Examples of prebiotic foods are Jerusalem artichokes, chicory, garlic, onions, beans, lentil, citrus fruits, pears, apples, bananas, berries, almonds broccoli which contains soluble fibres like inulin and FOS.

Resistant starch (starch that escapes from digestion in the small intestine) is found in foods like legumes, potatoes, wheat, corn, rye, barley, rice, spelt, kamut, and other grains.

GOS is found in dairy products.

We have two types of bacteria strains in our gut: residential and transient.

Residential bacteria strains are the bacteria that live in our gut naturally and we must re-populate them to stay healthy. We need prebiotics to help us feed and increase our residential bacteria.

Transient strains of bacteria pass through us (usually within 3 days) but while they are there, they help the gut do its work and keep us healthy. Probiotic foods contain transient bacteria.

Knowing this, it’s easy to understand why consuming both prebiotic and probiotic foods on a regular basis is essential.  It nourishes our gut microbiome and helps to establish new colonies of microorganisms.

Symbiotic Eating

Back to this equation:

Prebiotic Food + Probiotic Food = Symbiotic Food

Symbiotic food combines the characteristics of probiotic food and prebiotic food.  Specific foods that are symbiotic are tofu, sauerkraut and tempeh.

Eating symbiotically by combining foods can be as simple as mixing banana slices into your yogurt or serving sauerkraut with a meal that contains garlic and onions.

Research is continuing to discover how fascinating these substances in food are and how together, with our good bacteria, they are involved in a complex relationship to help us be healthy.

References:

“The benefits of symbiotic foods” SHA Wellness Clinic

Inulin-Type Fructans: Functional Food Ingredients1,2 Marcel B. Roberfroid, 2007 American Society for Nutrition

Health effects of probiotics and prebiotics A literature review on human studies, Henrik Andersson, Nils-Georg Asp, Åke Bruce, Stefan Roos, Torkel Wadström, Agnes E. Wold, Food and Nutrition Research, Vol 45, 2001

Probiotics, prebiotics, and synbiotics: approaches for modulating the microbial ecology of the gut 1,2M David Collins and Glenn R Gibson, 1999 American Society for Clinical Nutrition

Lowbush Wild Blueberries have the Potential to Modify Gut Microbiota and Xenobiotic Metabolism in the Rat Colon

Alison Lacombe,Robert W. Li,Dorothy Klimis-Zacas,Aleksandra S. Kristo, Shravani Tadepalli,Emily Krauss, Ryan Young,Vivian C. H. Wu mail Published: June 28, 2013 DOI: 10.1371/journal.pone.006749

A Systematic Screening of Total Antioxidants in Dietary Plants1, Bente L. Halvorsen et al, Institute for Nutrition Research, Faculty of Medicine, University of Oslo; Akershus University College, Bekkestua, Norway; †Agricultural University of Norway, Ås, Norway; and the Division of Epidemiology, School of Public Health, University of Minnesota

Current knowledge of the health benefits and disadvantages of wine consumption, John F. Tomera, Trends in Food Science & Technology – TRENDS FOOD SCI TECHNOL 01/1999; 10(4):129-138. DOI: 10.1016/S0924-2244(99)00035-7

 

 

Author Cathy Biase Categories Blog, Cancer Coach, Food & Nutrition, Uncategorized Posted on 0 Comments

Microbiome Testing: Another Marker Of Your Health

Guest Post Article By:

Richard Lin
Founder / CEO
www.thryveinside.com

 

As our “Father of Medicine,” Hippocrates said, “All disease begins in the gut.” Yet, the precursor to all disease is inflammation. Since our immune system is responsible for inflammation, there must be a tie between our gut health and our immune system. Well, there is! In fact, up to 80% of our immune cells reside in our gut. That’s why the key to a strong immune system is to improve your gut health!

What Causes Chronic Inflammation?

There are many triggers that set off an immune response in our system. Perhaps none are greater than our food sources. Many of the foods we eat are deficient in nutrients. They are fried in unhealthy fats, preserved with artificial ingredients, and sweetened with refined sugars. 

Many of these foods are made of ingredients that our healthy bacteria don’t enjoy. Therefore, solid food particles and artificial molecules remain in the body. So, our immune system kicks in to eliminate these potential hazards by causing inflammation. Once the threat is eliminated from the system, inflammation ceases. All is merry again.

Unfortunately, our round-the-clock diets have evolved to include a lot of inflammatory foods. From GMOs to increased sensitivity towards allergens to the use of pesticides, our food supplies set us up for a lifetime of inflammation. 

How Chronic Inflammation Ruins Gut Health

Our body is composed of trillions of microbes that range from bacteria to fungi to viruses. We depend on our gut bacteria to help keep a lot of these other microbes in check. All the while, we also depend on our gut bacteria to break down food, help create energy, and boost nutrient absorption. That’s a lot of burdens!

For our gut bacteria to work optimally, we must feed them a diet rich in fiber. Unfortunately, a vast majority of us don’t get enough fiber. So, over the course of this lifetime, we end up starving out our healthy bacteria.

Even worse, the immune system doesn’t have an ally that can help modulate inflammation. In turn, inflammation becomes chronic. As a result, immune cells and beneficial gut bacteria start to die off. 

Without healthy gut bacteria, the body is susceptible to viral, bacterial, and fungal attacks. When this happens, we can develop a litany of life-threatening illnesses, including cancer. 

How to Improve Gut Health and Immune System

Everyone’s body is different. Therefore, we all have different ratios of gut bacteria in the body. The key to fixing your gut health and immune system is to get a gut health test kit.

Microbiome testing company, Thryve, sends you everything you need to collect a sample from your toilet paper safely and mail it to their laboratory. Their specialists will analyze your DNA and give you an in-depth report of bacteria living in your gut.

Even better, they offer custom probiotics to help bring balance to your system. In turn, your immune system will have the backup necessary to help control chronic inflammation that can cause many chronic life-threatening conditions, including cancer. 

 

Author avisha Categories Blog, cancer, Cancer Coaching, Food & Nutrition, Recipes Posted on 0 Comments

Try this Yummy Kombucha Cocktail!

Want a delicious holiday drink?

Try this yummy Kombucha cocktail!

Fermented foods boost our immune system, help to strengthen our bones, support weight loss and promote nutrient absorption.

Kombucha is a fermented beverage that has been enjoyed for many, many years.  It is most commonly made with black tea and sugar.  The fermenting is done with a colony of bacteria and yeast called a ‘Scoby’.

As with other fermented foods, Kombucha is high in antioxidants and it packs a punch of health benefits for the gut being rich in probiotics.

Kombucha has been studied for its anti-cancer properties.  The tea polyphenols and antioxidants found in Kombucha were shown in these studies to prevent the growth and spread of cancerous cells.

You can learn more about the benefits of fermented foods in my blog ‘5 Reasons to Use Fermented Foods in Your Cancer Fighting Diet”

Fermented foods are not a common staple for many people so the versatility of Kombucha makes it the perfect fermented food to start with.fermented foods

Health up your guests over the holidays and give this recipe a try!

Kombucha Cocktail

Makes 8 Servings

Ingredients

  • 3-4 cups Kombucha (either homemade or store-bought)
  • 1 cup fresh orange juice (about 3-4 oranges)
  • 1 cup frozen cherries* (about 16-20 cherries) (raspberries or strawberries can also be used)
  • 1 inch piece of fresh ginger, peeled
  • 1/8 tsp nutmeg
  • 2 tsp maple syrup or raw honey
  • Dried cranberries, pomegranate seeds and orange wedges for garnish
  • Sparkling or regular white wine (optional)

Directions:

  • Juice the oranges and place in  blender.
  • Add the cherries, the ginger, nutmeg and maple syrup.
  • Blend until smooth.
  • Pour into a bowl or pitcher. Add the kombucha and stir.
  • Chill for at least an hour.
  • When ready to serve pour into wine glasses. (If you are adding sparkling wine do this now)
  • Add a few dried cranberries or pomegranate seeds (or both) and an orange wedge to each glass.

*Option: make extra kombucha cocktail and use it to make some ice cubes and add one to each glass

 

References:

https://www.ncbi.nlm.nih.gov/pubmed/18979556

https://www.sciencedirect.com/science/article/pii/S221052391200044X

 

 

 

Author avisha Categories Blog, The Health Hub Posted on 0 Comments

This Week on The Health Hub…Let’s Talk About SIBO (Small Intestinal Bacteria Overgrowth) with Dr. Mark Pimentel

 

Mark Pimentel, M.D., is Professor of Medicine, Geffen School of Medicine and Associate Professor at Cedars‐Sinai Medical Center in Los Angeles, California.

Dr. Pimentel completed 3 years of an undergraduate degree in honors microbiology and biochemistry at the University of Manitoba, Canada. This was followed by his medical degree, and his BSc (Med) from the University of Manitoba Health Sciences Center in Winnipeg, Manitoba, Canada, where he also completed a residency in internal medicine.

His medical training includes a fellowship in gastroenterology at the UCLA Affiliated Training Program. Active in research, Dr. Pimentel has served as a principal investigator or co‐investigator for numerous basic‐science, translational and clinical studies in such areas as IBS, and the relationship between gut flora composition and human disease.

His work has been published in the New England Journal of Medicine, Annals of Internal Medicine, American Journal of Physiology, American Journal of Medicine, American Journal of Gastroenterology and Digestive Diseases and Sciences, among others.

Dr. Pimentel has been invited to present his work at meetings, grand rounds and advisory boards in the United States and Internationally. He is diplomate of the American Board of Internal Medicine (Gastroenterology) and a fellow of the Royal College of Physicians and Surgeons of Canada.

Dr. Pimentel is also a member of several medical associations including the American Gastroenterological Association, the American College of Gastroenterology, and the American Neurogastroenterology and Motility Society.

A few of Dr. Pimentel’s most significant accomplishments include:

  • The discovery of rifaximin as a treatment for irritable bowel syndrome (IBS)
  • He developed the first blood test for IBS on the basis of IBS being derived from acute gastroenteritis
  • Described the association between IBS and bacterial overgrowth which forms the basis for microbiome therapies in this condition
  • Uncovered the methanogen ( smithii) as an agent for causing constipation in humans.
  • Discovered the use of lovastatin as a microbiome treatment for constipation on the basis of inhibiting methane production by methanogens

 

Learning Points:

  • What is SIBO?
  • What are signs and symptoms of SIBO?
  • How is SIBO treated?

Social Media

https://twitter.com/MarkPimentelMD

https://www.cedars-sinai.edu/Research/Research-Labs/Pimentel-Lab/

 

Listen live or catch the podcast on iTunes and SoundCloud!

Every Tuesday from 11am -12pm I host The Health Hub, an interactive, forward thinking talk show on Radio Maria Canada.   Call, tweet or email your questions as together we explore health issues that are relevant to you from new and innovative points of view.

TheHealthHub is now on iTunes!

Subscribe and don’t miss a single episode!

Follow us on Social Media

We are @thehealthhubrmc on Instagram, Twitter and Facebook

How To Listen Live

Visit our website and learn how to listen live to our show each week. http://www.radiomaria.ca/how-to-listen

Let us know!

If you have a health topic that you would like us to discuss or are a health care specialist who wants to be a guest on our show let us know!

Here is our email.  We would love to hear from you! thh@radiomaria.ca

 

 

 

Author avisha Categories Blog, cancer, Food & Nutrition Posted on 0 Comments

5 Reasons to Use Fermented Foods in Your Cancer Fighting Diet

The process of fermentation is a metabolic one that converts sugar into acids, gases or alcohol. Fermented foods are foods that have been through a process of lacto-fermentation where natural bacteria feed on the sugar in the food creating lactic acid.

Cultures around the world have been eating fermented foods for years, from Sauerkraut in Germany, Kimichi in Korea and beer and wine just about everywhere.

The benefits of fermented foods are noted in many studies pertaining to cancer care and prevention due in great part for their ability to improve intestinal tract health, enhance immunity and to synthesize and  enhance the bioavailability of nutrients.

The beneficial bacteria found in fermented foods have been shown to be effective for suppressing colon cancer and may also inhibit cancers of the breast, liver, small intestine and other organs.

Butyrate, a short-chain fatty acid created when microbes ferment dietary fiber in your gut, has been shown to induce programmed cell death of colon cancer cells.  Cultured milk products may reduce your risk of bladder cancer by about 29 percent.

5 Reasons to Use Fermented Foods in Your Cancer Fighting Diet

Probiotics

Fermented foods contain probiotics. Probiotics are important to intake daily as they improve digestion, aid in our immune function and balance our intestinal bacteria.

Enhances Digestion

digestion

Fermenting foods is like partially digesting them before they are consumed.  This means that there will be less work that the body has to do to break them down. Due to this benefit it is interesting to note that many people who are lactose intolerant will be able to tolerate kefir, a fermented milk product.

Enzyme Production

Enzymes break down the food that we eat enabling nutrients to be absorbed into the bloodstream.  The probiotics in fermented foods produce digestive enzymes that are essential when breaking down our food.  This helps to make the nutrients in food more bioavailable for absorption.

Increases Nutrient Content of Food

Fermenting foods improves the quantity, availability and digestibility of some dietary nutrients. Fermentation of food with lactic acid bacteria increases folic acid in yogurt.  Niacin and riboflavin levels in yogurt are increased with fermentation.
fermented foods

 

Supports our immune function

immunity

It is estimated that approximately 80% of our immune system is in our gut. Fermented foods enable better digestion and healthy gut flora, which in turn supports immune function. Fermented foods are also rich in vitamins and antioxidants, which help to strengthen immunity.

 

 

Here is a wonderful recipe for Fermented Quinoa Breakfast Bowl:

https://www.cathybiase.com/fermented-quinoa-breakfast-bowl/

References:

https://articles.mercola.com/sites/articles/archive/2017/02/13/fermented-foods-anti-cancer-diet.aspx

https://draxe.com/fermented-foods/

https://www.frontiersin.org/articles/10.3389/fmicb.2016.00578/full

 

 

 

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