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Fermented Foods and Gut Health: Functional Back Clinic

Fermented Foods and Gut Health: Functional Back Clinic

by | Functional Medicine, Gut and Intestinal Health

Fermentation is a process where bacteria and yeast are used to break down foods. The fermentation process has been around for centuries and was initially produced to preserve foods, improve flavor and eliminate toxins. Research has found that eating fermented foods can also increase the beneficial bacteria/probiotics in the gut. Functional medicine practitioners recommend these foods for their health benefits, including improved digestion, increased immunity, and weight loss and maintenance.Fermented Foods and Gut Health: Functional Medicine Clinic

Fermented Foods

Fermented foods and beverages undergo controlled microbial growth and fermentation in which microorganisms like yeast and bacteria break down food elements like sugars/glucose into other products like organic acids, gases, or alcohol. The process gives fermented foods unique taste, aroma, texture, and appearance. There are many different types of fermented foods, including:

Whole foods like vegetables, fruits, cereals, dairy, meat, fish, eggs, legumes, nuts, and seeds can go through fermentation. These foods are nutritious in their original form, but through fermentation, they can provide probiotic and prebiotic health benefits.

Probiotics

Probiotics are live microorganisms that benefit the gut by creating a more favorable digestive environment. This helps:

  • Digest food easier.
  • Support a healthy immune system.
  • Support organ health – lungs, reproductive organs, skin.
  • Improves mood.

However, not all fermented foods contain probiotics, especially commercially produced foods that are pasteurized, killing bacteria and their associated health benefits.

Prebiotics

Prebiotics are food ingredients that the microorganisms like gut bacteria consume to grow and live, leading to improving the digestive environment. These include:

  • Milk
  • Honey
  • Tomato
  • Garlic
  • Onions
  • Asparagus
  • Wheat
  • Barley
  • Rye

However, most fruits, vegetables, and legumes contain prebiotics.

The Benefits of Fermented Foods

Fermented foods’ health benefits include reduced risk of:

  • Diabetes
  • Inflammation
  • High blood pressure
  • Cardiovascular disease
  • Obesity

They have also been linked to:

  • Better weight management
  • Improved brain activity
  • Increased bone health
  • Faster recovery after exercise and physical activity

There are currently no official guidelines regarding how often individuals should eat fermented foods. It is recommended to consult a nutritionist or dietician to figure out the best nutrition plan for the individual and their needs.

The Science

References

Aslam, Hajara, et al. “Fermented foods, the gut, and mental health: a mechanistic overview with implications for depression and anxiety.” Nutritional neuroscience vol. 23,9 (2020): 659-671. doi:10.1080/1028415X.2018.1544332

Dimidi, Eirini, et al. “Fermented Foods: Definitions and Characteristics, Impact on the Gut Microbiota and Effects on Gastrointestinal Health and Disease.” Nutrients vol. 11,8 1806. 5 Aug. 2019, doi:10.3390/nu11081806

King, Sarah, et al. “Effectiveness of probiotics on the duration of illness in healthy children and adults who develop common acute respiratory infectious conditions: a systematic review and meta-analysis.” The British journal of nutrition vol. 112,1 (2014): 41-54. doi:10.1017/S0007114514000075

Kok, Car Reen, and Robert Hutkins. “Yogurt and other fermented foods as sources of health-promoting bacteria.” Nutrition reviews vol. 76, Suppl 1 (2018): 4-15. doi:10.1093/nutrit/nuy056

Parker, Elizabeth A et al. “Probiotics and gastrointestinal conditions: An overview of evidence from the Cochrane Collaboration.” Nutrition (Burbank, Los Angeles County, Calif.) vol. 45 (2018): 125-134.e11. doi:10.1016/j.nut.2017.06.024

Şanlier, Nevin, et al. “Health benefits of fermented foods.” Critical reviews in food science and nutrition vol. 59,3 (2019): 506-527. doi:10.1080/10408398.2017.1383355

Microwaving Your Tea Boosts Its Antioxidants, But How Does It Taste?

Microwaving Your Tea Boosts Its Antioxidants, But How Does It Taste?

by | Chiropractic

On the left: regular green tea. On the right: microwave boosted. Not that you can tell from the picture.

It�s been a rough news week, and it�s only Wednesday. Fortunately, though, today�s raging controversy is about tea. Is it okay to microwave it? Is it better to microwave it? Australian research says yes, while tea aficionados worldwide recoil in horror.

�The claim, broadcast on ABC Radio Sydney, is that you can extract slightly more antioxidants (specifically catechins) if you pop the tea in the microwave while it�s steeping. Quan Vuong and his team at the University of Newcastle in Australia have been comparing different ways of steeping green tea, and in a 2012 paper they describe a method that gets you more of the good stuff than your typical method, but is still practical to do at home. The news article gets the procedure a little mixed up, but here is what the scientific paper describes:
  1. Boil water, and pour it over your tea bag. Steep at least 30 seconds.
  2. Put the cup (with teabag) into the microwave for one minute at half power, or whatever power setting will get you 500 watts.
  3. When you remove the tea bag, dunk it up and down ten times and then squeeze it out.

The idea is to help people get the health benefits of green tea, without having to guzzle five or more cups a day. Regular brewing can extract 62 percent of the tea leaves� catechins and 76 percent of the caffeine. The microwave boost gets you up to 80 and 92 percent. That�s not a huge difference, but hey, it�s something.

So how does it taste? I brewed two cups of plain green tea, letting one steep for three minutes and doing the microwave protocol, which took about three minutes anyway. I dunked and squeezed both tea bags as I removed them.

They tasted almost identical, although I could detect a little more of a bitter and astringent taste in the one that had been microwaved. Vuong and crew write in their paper that tea brewed this way can be a little stronger, so you may want to use a flavored green tea instead of a plain one, to cover up any tastes you don�t like.

One problem: I don�t love green tea. And a lot of the British outlets reporting on this study are probably with me on that. Black tea is probably what they�re thinking of. So I brewed some more tea for science, this time a mango-chili flavored black tea. Again, they were similar but the microwaved tea was slightly more bitter and astringent. It also had more of the chili flavoring, which was nice.

If you are fussy about how you prepare your black tea, you probably know that steeping it too long can make it bitter. Flavor-wise, this technique is just a quicker way to steep it too long. That said, it�s not bad. If you�re already the kind of person who steeps a teabag for more than five minutes, or who might even use the same teabag more than once (which my favorite fancy caf� actually recommends, so spare me the �how dare you�), you�ll like this just fine.

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