GOOD AND BAD BACTERIA IN YOUR GUT FORM THE FOUNDATION FOR PHYSICAL, MENTAL, AND EMOTIONAL WELLBEING.
In times gone by probiotics came in the form of fermented foods. During the Roman era, people consumed sauerkraut because of its taste and health benefits; in ancient India it was common to enjoy lassi, a pre-dinner yogurt drink. This traditional practice is anchored on the principle of using sour milk as a probiotic delivery system to the body. The Bulgarians are known for their high consumption of fermented milk and kefir, and for their high level of health. Ukrainians consumed probiotics from a fermented food list that included raw yogurt, sauerkraut, and buttermilk, and various Asian cultures ate pickled fermentations of cabbage, turnips, eggplant, cucumbers, onions, squash, and carrots, and consume these fermented treats until today.
Our gut should contain thousands of different types of bacteria, which participate in everything from energy and vitamin production to the secretion of antibodies that fight infection. They aid in nutrient digestion and absorption, reduce allergic reactions and facilitate immune defence again pathogens.
Current dietary patterns have seen the complete demise of these foods, with disastrous consequences to our well-being. Added to this are the overconsumption of antibiotics and a prevalence of fear around germs which has encouraged behaviours which further kill off our much needed microbiome.
Science shows us that variety is key.
So what can you do to maximise the health of your gut?
- Introduce fermented foods – vary the fermented and cultured foods you eat, you’ll get a much wider variety of beneficial bacteria than you could ever get from a supplement.
- If you don’t enjoy the taste of fermented foods, taking a probiotic supplement can be your next best option.
- Word of Warning: go slow. Start with a little and build up
We Can’t Thrive …..
….. Unless ‘They’ Do