courtesy of OZphotography at freedigitalphotos.net

courtesy of OZphotography at freedigitalphotos.net

Probiotic intake can be adjusted to address pathogenic overgrowth within the microbiome. Different beneficial strains impact and control specific pathogenic strains. The time it takes the process to happen, as well as the subsequent effect on bile salts could change a person’s health status in a duration that belittles pharmaceuticals. 

Navigating the microbiome is not a complicated process once you know what you are doing.

Finding the probiotic which is the antithesis to the pathogen is the desired solution. 

Studies in this area are still undergoing, we have only scratched the surface. We do know there are certain things we do that deplete our flora and others we do to build our flora.

Several studies have uncovered the basics.

“Pediatricians found that microbes called Bifidobacteria were more com­mon in the stools of breast-fed infants than bottle-fed ones. They argued that human milk must contain some substance that nourished the bacteria—something that later scientists called the bifidus factor,” reported The New Yorker. 

photo courtesy of imagerymajestic at freedigitalphotos.net

photo courtesy of imagerymajestic at freedigitalphotos.net

Some think this is due to the over 200 human milk oligosaccharides known as H.M.O.s. These oligosaccharides are the third most abundant ingredient in human breast milk after lactose and fats.

They further add, “Richard Kuhn and Paul Gyorgy together confirmed that the mysterious bifidus factor and the milk oligosaccharides were one and the same—and that they nourished gut microbes.”

Kuhn is a chemist and Nobel laureate. Gyorg is a pediatrician and breast milk advocate.

This is why Bifidobacterium longum infantis, or B. infantis, is the most dominant microbe in the infant microbiome.

supplementsThe New Yorker further adds, “B. infantis digests H.M.O.s, releases short-chain fatty acids, which feed an infant’s gut cells. Through direct contact, B. infantis also encourages gut cells to make adhesive proteins that seal the gaps between them, keeping microbes out of the bloodstream, and anti-inflam­matory molecules that calibrate the immune system.”

This information combined with what we already know about fermented milk leads us to believe fermented human breast milk could be an enormously beneficial super food.

Professor Eugene Chang works at the the University of Chicago as a professor of medicine specializing in gastroenterology. He told Scientific American the speed in which our microbiome changes after the introduction of beneficial microbes is surprising. He said, “In contrast to what we thought might take days, weeks or years began to happen within hours.”

IMAG0908Women who are prone to yeast infections due to an abundance of pathogenic yeasts can drink probiotic foods such as kefir, kombucha or kraut juice and tell you there is immediate change- even before they remove the glass from their lips. 

Chang says other factors are also affected with the introduction of beneficial microbes. He says they, “Observed changes in the amount of bile acid secreted into the stomach, and found that bacteria native to our food—microorganisms used to produce cheeses and cure meats—are surprisingly resilient, and colonize the gut along with species already in our microbiome.”

Microbial Ecology in Health and Disease published a randomized double blind study searching to find, “Whether the ingestion of a fermented milk (FM) containing bifidobacteria and L. acidophilus could influence the metabolism of bile salts in the small bowel.”

Eight ileostomy patients were used in the study. These patients all had intestinal surgery on their small intestines where their ileum was diverted to an opening in their intestinal wall for their gastrointestinal issues. Each person in the study received 100 grams of fermented milk with 107 CFU/g Bifidobacterium sp. and 108 CFU/g L. acidophilus. The control group received the same fermented milk, however, it had been pasteurized compromising the beneficial strains. 

In the study excreted waste was weighed and tested for bile salts for six hours after each meal. 

They found, “Free and secondary bile salts were significantly increased during the FM period.”

photo courtesy of Kittikun Atsawintarangkul at freedigitalphotos.net

photo courtesy of Kittikun Atsawintarangkul at freedigitalphotos.net

The Journal of Applied Microbiology says, “Certain intestinal microbes are known to produce vitamins and they are nonpathogenic, their metabolism is non-putrefactive, and their presence is correlated with a healthy intestinal flora. The metabolic end products of their growth are organic acids (lactic and acetic acids) that tend to lower the pH of the intestinal contents, creating conditions less desirable for harmful bacteria.”

They go on to say, “Normal microbial inhabitants of the GI tract also reinforce the barrier function of the intestinal lining, decreasing ‘translocation’ or passage of bacteria or antigens from the intestine into the blood stream. This function has been suggested to decrease infections and possibly allergic reactions to food antigens.”

Each strain performs a function while they all work symbiotically as a team.

intestinal tractThe journal further reported, “Lactic acid bacteria are known to release various enzymes and vitamins into the intestinal lumen. This exerts synergistic effects on digestion, alleviating symptoms of intestinal malabsorption, and produced lactic acid, which lowers the pH of the intestinal content and helps to inhibit the development of invasive pathogens such as Salmonella spp. or strains of E. coli.”

Probiotic use shows to assist digestion, Hepatic encephalopathy, arthritis, inflammatory diseases such as IBS and IBD, allergies, eczema, diarrhea, constipation, suppressed immune systems, hypertension, cancer, control cholesterol, yeast infections, bacterial vaginosis and even Helicobacter pylori infections, says The Journal Of Applied Microbiology

*Nourishing Plot is written by Becky Plotner, ND, traditional naturopath, GAPS who sees clients in Rossville, Georgia. She works as a Certified GAPS Practitioner who sees clients in her office, Skype and phone. Since her son was delivered from the effects of autism (Asperger’s syndrome), ADHD, bipolar disorder/manic depression, hypoglycemia and dyslexia through food she continued her education specializing in Leaky Gut and parasitology through Duke University, finishing with distinction. This is not a news article published by a paper trying to make money. This blog is put out by a mom who sees first hand the effects of nourishing food vs food-ish items. No company pays her for writing these blogs, she considers this a form of missionary work. It is her desire to scream it from the rooftops so that others don’t suffer from the damaging effect of today’s “food”.

GAPS™ and Gut and Psychology Syndrome™ are the trademark and copyright of Dr. Natasha Campbell-McBride. The right of Dr. Natasha Campbell-McBride to be identified as the author of this work has been asserted by her in accordance with the Copyright, Patent and Designs Act 1988.

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