On the 11th September 2018, Go Vita will be hosting Don Chisholm “The Gut Man” for a presentation at the Stanthorpe RSL. More information and event details will be advertised closer to the time. A new realm of research is expounding the importance of “the forgotten organ”, the human gut microbiota, on a person’s health and wellbeing.
Modern research estimates that our bodies have 30 trillion cells and roughly 39 trillion bacteria – our microbiome. We depend on a vast army of microbes to stay alive: a microbiome that protects us against nasty germs, breaks down food to release energy, and produces vitamins.
A clinical review of the research conducted on fermented foods and probiotics concluded that they have the ability to help treat symptoms associated with inflammatory bowel disease, Crohn’s disease, cancer, inflammation, arthritis, hypertension, hyperlipidaemia, liver disease, and other disorders. Fermented foods have regained popularity as part of Western diets due mainly for their health-promoting potential Fermented foods and beverages were among the first processed food products consumed by humans.
The production of foods such as yogurt and cultured milk, wine and beer, sauerkraut and kimchi, and fermented sausage were initially valued because of their improved shelf life, safety, and taste. This traditional fermentation process yields functional microorganisms (i.e. bacteria and yeast) within the fermented foods that have the potential to deliver a range of benefits to the consumer.
Investigations involving large groups have revealed strong associations between consumption of fermented dairy foods and weight maintenance. Likewise, other long-term prospective studies show reductions in risk of cardiovascular disease, type 2 diabetes, and overall mortality from frequent yogurt consumption. Similarly, evidence is accumulating for anti-diabetic and anti-obesity benefits of kimchi.
In inflammatory bowel diseases and other immune-related pathologies such as arthritis and sclerosis, health benefits of fermented foods have also been proposed, although clinical data have not yet been reported.
Lastly, although the microbiota-gut-brain axis is an emerging field of research, there is an indication that fermented food consumption can alter mood and brain activity. You can find out more on this subject at the Don Chisholm event next month.
But why do we need probiotics and fermented food?
Well, it’s about our modern lifestyle and the how everything is geared toward sterilizing our way of life. Town water treated with chemicals to kill germs, germ killing toothpaste and mouthwash, use of insecticides and pesticides, antibiotics administered and in processed foods, air pollutants, sanitizers and disinfectants and the list goes on. So, we humans are deficient in natural “good germs/bacteria” and that’s why we need to consume fermented foods AND take a probiotic supplement every day. But it’s not all bad news.
Fermented food does not have to be YUK! Think of some of the yummy flavoured sauerkraut, the wonderful kombucha drinks, the sensational yoghurts, tasty Kimchi and what about the olives. Call in to Go Vita and check out the range of our fermented foods and drinks. We can also assist if you would like to try your hand at making your own fermented foods.