If you look back at the history of Americans’ health, one thing that may appear as an oxymoron is the term FOOD SCIENCE. Through misguided government regulations and food labeling around “low fat” (based on the assumption that fat causes fat) — we launched into three decades of high-sugar instead.
The good news is that medical science and food science are looking to become great companions again, and one of the subjects at the forefront of this union is the microbiome. The research may be approaching perhaps one of the most productive eras in over a generation.
“Let food be thy medicine and medicine be thy food.” – attributed to Hippocrates.
You probably didn’t expect to read about scurvy here, but it serves up a great example! With the disease deep-sixing thousands (maybe millions) of sailors, a Scottish physician named James Lind undertook one of the first clinical trials in history, eventually publishing the results in 1753. Who could have known that the solution was as simple as each sailor eating one citrus fruit per week?
Probiotics are bacteria taken orally. Supplements, drinks and fermented foods like yogurt contain various combinations of several dozen bacterial species. You have perhaps 800 different species and strains of organisms living in your large intestine and about 50 trillion organisms in total. Both the diversity and the number of each different microorganism hold significance.
Many diseases are thought to be linked to bacteria missing in the gut. When it comes to probiotics in such cases, you’re left hoping to find the right supplemental match for what is ailing you, and in the right quantities. Furthermore, you have to hope that these bacteria will take up residency in your lower GI to do some good.
The market loves the idea. Clinical trials have been done on probiotics and found benefits in some cases. However, the approach is typically hit-or-miss based on the individual.
Ever wonder why fermented foods are supposed to be good for you? Part of that is supposed to be the bacteria. Maybe it’s more about what is fermenting. That would be prebiotics.
If you eat like many Americans, you eat too few fruits and vegetables. You are supposed to take about ten to thirteen servings per day. If you do, you are consuming tens of grams of fiber. That’s what the natural bacteria living in your gut are looking for – all 50 trillion of them and all 800 strains and species. Those species whose numbers have dwindled due to a bad diet need some help to bring their numbers back up.
If you’ve been prescribed antibiotics a few too many times, then there’s another cause for mayhem in your gut. The bacteria have been decimated. They are not increasing their numbers enough and are not producing a sufficient quantity of their healthful bi-products in for your health – namely short-chain fatty acids.
It’s not often that you discover a critical missing ingredient that is key to health. Lind did in the case of vitamin C in citrus fruit to treat scurvy. Now the field of the microbiome is revealing continuous breakthroughs about all the incredible things happening within your GI.
The good news? Many of the circumstances that lead to under-fed microorganisms in your intestines can be fixed by eating better—ten servings of fruit and vegetables per day. Beyond that, we have an alternative.
BiomeBliss was invented to specifically make more short-chain fatty acids in your large intestine. It is de-sugared powder of blueberries, oats and agave. This provides you a natural, concentrated source of inulin fiber, beta-glucan, and an abundance of polyphenols – with the sugar and many of the calories removed.
It’s about getting more polyphenols and fiber, but specifically a mix of these nutrients that will lead to the production of more short-chain fatty acids. BiomeBliss includes the polyphenols because this shifts the utilization of hydrogen from bacteria who would otherwise produce methane and hydrogen sulfide to bacteria that produce more short-chain fatty acids.
BiomeBliss has been clinically tested in two trials undertaken at the Pennington Biomedical Research Center—one of the country’s leading institutes bringing great science to the world of nutrition. It has been shown to help with GI health, managing hunger, and managing meal-time blood sugar from already healthy levels. The focus on producing more short-chain fatty acids is the key, as was James Lind’s focus on ascorbic acid in the citrus plants.
We’ll leave you with just a bit of research. Please google the word “microbiome” along with any disease you would like. See what researchers are saying.
Published: September 7, 2018