Marks Daily Apple
Serving up health and fitness insights (daily, of course) with a side of irreverence.
11 May

A Primal Primer: Prebiotics

Probiotics get a ton of positive press from a multitude of sources (including here). It’s one of those areas of nutrition that receives approval from pretty much every camp out there, like fish oil. (Even Dean Ornish supports the usage of fish oil; just about the only type of fat he seems to approve of.) I’m firmly in the “For” column as well if you haven’t already guessed. I feel so strongly about probiotics and their integral role in gut and overall health that, as you may know, I’m coming out with a probiotic supplement in a few weeks. But there’s another aspect to the manipulation of beneficial gut flora. I briefly mentioned them last time, and today I’m going to really gut the whole beast, so to speak.

What Are Prebiotics?

Prebiotics are, quite simply, indigestible food ingredients that stimulate the growth and maintenance of beneficial gut microbiota. I suppose “indigestible by humans” is more accurate, because they are being digested – just not by our host digestive system (about 90% of prebiotic fiber makes it through the small intestine intact). Instead, it’s those oft-thankless, microbial workhorses of our colons doing all the work while we reap the benefits. They are getting free meals, so don’t feel too bad about putting them to work.

So you could say that prebiotics are food for your flora, those living organisms that contribute to our health and well being. For our intents and purposes, prebiotics are classified as soluble fiber. Conversely, insoluble fiber is the stuff that the human digestive system – neither host cells nor gut flora – cannot process nor digest, instead acting as a lubricant stimulant for our bowels (literally tearing our insides up, prompting the release of natural lubricant to speed up processing and limit damage). When most people discuss the so-called benefits of dietary fiber, they’re talking about insoluble fiber’s effect on stool passage and volume. Yeah, it speeds up the process and makes for bigger toilet paper bills. But I’m not interested in mere bulking agents. I’m interested in soluble fiber, in the type of fiber that our gut flora can actually consume and ferment. I’m talking inulin and oligofructose, along with fructooligosaccharides (FOS), galactooligosaccharides (GOS), and other oligosaccharides. Pectin, too, appears to have some prebiotic potential, but inulin and oligofructose are the big ones. Of course, all of these can be obtained by adhering to the Primal Blueprint Food Pyramid and eating a few servings of vegetables and fruits each day.

Researchers distinguish between long chain, short chain, and full spectrum prebiotics. Inulin is a long chain prebiotic fiber; long chain prebiotics contain 9-64 links per saccharide molecule and are digested more slowly, providing food for bacteria in the left side of the colon. Oligofructose is a short chain prebiotic, containing 2-8 links per saccharide molecule and fermenting in the right side of the colon, considerably faster. A full spectrum prebiotic supplement would be something like oligofructose-enriched inulin (OEI), which contains all possible saccharide links.

Historical Precedent

Prebiotic foods were certainly consumed by our ancestors, when and where they were available. The strongest evidence consists of cave deposits in North America in which remains of inulin-and-oligofructose-rich agave, sotol, wild onion, and camas bulbs have been found, along with massive cooking stones and vast (around twelve feet in diameter) ovens. Since similar cooking pits have been found the world over, from Australia to Europe, with some dating as far back as 30,000 years ago, it seems likely that these disparate sites were also used to roast the occasional fibrous tuber. None come with hard evidence of fibrous root or tuber remains, but that’s to be expected. Vegetable matter doesn’t last that long. We do know that wild roots, tubers, and other fibrous foods are available almost everywhere and that they are eaten where available by local populations. Take this account (PDF) of the Hadza of Central Tanzania, where the “tubers are continuously available throughout the year” and “all of their tubers have high fiber content.”  Or there’s the Maori, who used nearly every part of the cabbage tree, prized for its inulin content (which partially converts into fructose when steamed) and touted as a natural cure for colic, diarrhea, and other gastrointestinal disorders (maybe they were on to something?). If these types of fibrous, wild foods were widely eaten – and it seems likely that they were – early humans got a fair amount of prebiotic fiber in their diets.

In my opinion, one of the most compelling arguments for the importance of prebiotics in the human diet is the presence of galactooligosaccharides in human breast milk. Even the most ardent detractor of the viability of Paleolithic nutrition couldn’t deny that the macronutrients and micronutrients present in the only food specifically and expressly “designed” for human consumption – breast milk – are necessarily suitable for human consumption (unless there’s some creepy, nutty vegan extremist offshoot claiming breast milk promotes the suffering/subjugation of women and the consumption of too much dangerous saturated fat that I don’t know about). Breast milk contains both probiotics (bifidobacterium, mostly) and prebiotics for the bacteria to feed on. Since it’s in breast milk, there is a precedent for prebiotics in the human diet by design. I don’t think it’s a stretch to assume they can continue to have a role in the human adult diet.

What About the Health Benefits?

It’s all well and good to establish that prebiotic fiber was available to and even regularly consumed by many early human populations, but to build a case for inclusion in our modern diet requires some more recent evidence.

Dietary inulin and oligofructose increase fecal bifidobacteria.

Dietary inulin and oligofructose increase magnesium and calcium absorption. Most interestingly was the fact that calcium uptake apparently increases with inulin intake only when calcium intake is low or calcium requirement is high, suggesting a modulating (rather than blind) effect.

Prebiotics (inulin, oligofructose, and xylooligosaccharides) exhibited inhibitory effects on precancerous colon lesions in rats. Xylooligosaccharides increased gastrointestinal flora more than inulin and oligofructose, indicating possibly greater effectiveness.

An eight week regimen of 4g daily xylooligosaccharides reduced fasting glucose, HbA1c, oxLDL, LDL, and apolipoprotein B levels in Type 2 diabetes patients.

Prebiotics increase the production of short chain fatty acids in the human colon, including the supremely beneficial butyric acid, given a great summary by Stephan.

Galactooligosaccharides improved symptoms in patients with Irritable Bowel Syndrome.

Prebiotics combined with probiotics (called synbiotics) was more effective at gut modulation than either alone.

Matt Metzgar guesses that the supposed health benefits of whole grains stem from their prebiotic content, and that it was the widespread consumption of refined flour free of soluble fiber that made an already poor grain-based diet even more damaging. Sure, you could eat whole grains and get a bit of prebiotic fiber (along with loads of insoluble fiber, lectins, gluten, phytic acid and starch), but why go through the trouble when you could get even more from some crisp jicama sticks, Jerusalem artichoke, garlic, onion, or leeks with less effort, less roughage, and fewer antinutrients? To get the recommended six grams of inulin from chicory root, you’d have to eat a third of an ounce; to get the same six grams from whole wheat flour, you’d have to consume a quarter of a pound!

How Much Should We Be Consuming?

Jeff Leach, of PaleoBiotics Lab, recommends upwards of 135 g per day of prebiotic fiber, based on research into archaeological evidence from the Northern Mexican desert. That seems really extreme to me. I guess extreme conditions (“semi-arid region” with “limited rainfall and poor soil conditions”) necessitate extreme diets (“plant-based diet”). Those northern Chihuahans weren’t getting much dietary fat, so they probably had to rely on their gut flora to convert the prebiotic fiber into short chain fatty acids. That’s how the gorillas do it: they end up with a high-fat, moderate-protein, low-carb diet simply by consuming and fermenting an incredible amount of indigestible fibrous plant matter. We moderns have access to real animal fat and protein, so I doubt we need anywhere near 135 g of inulin and oligofructose.

I do think prebiotics are important. I’ve never really made a point of consuming them specifically (seeing as how I’m generally pretty down on fiber), but all my research on gut flora and probiotics leads me to believe soluble, prebiotic fiber (as opposed to insoluble fiber, the stuff seniors pop like candy, bran muffins, etc.) is actually quite important. Gut health is much more than just the small intestine. It’s almost as if there’s an entirely different digestive system playing out in the colon. The human colon may not be as robust and expansive as the gorilla colon, but it has the potential to do some damn fine work all the same – provided it gets the prebiotic fuel it needs. I suggest you provide that fuel by eating several servings of Primal prebiotic-rich foods each week, if only as a short experiment. Give it a couple weeks, at least until the sometimes explosive (but totally normal and expected) gaseous reactions subside, and monitor your digestive health.

What Foods Contain Prebiotics?

Let’s take a look at some more examples. In parentheses is the prebiotic fiber content by weight, followed by the amount of food required to obtain 6 g prebiotic fiber:

  • Raw chicory root (64.6%) – 1/3 oz
  • Raw Jerusalem artichoke (31.5%) – 3/4 oz
  • Raw dandelion greens (24.3%) – 1 oz
  • Raw garlic (17.5%) – 1.2 oz
  • Raw leek (11.7%) – 1.8 oz
  • Raw onion (8.6%) – 2.5 oz
  • Cooked onion (5%) – 1/4 lb, or 4 oz
  • Raw banana (1%) – 1.3 lb

Inulin/oligofructose content (per 100g raw)

  • Chicory root – 41.6 g/22.9 g
  • Jerusalem artichoke – 18 g/13.5 g
  • Dandelion greens – 13.5 g/10.8 g
  • Garlic – 12.5 g/5 g
  • Leek – 6.5 g/5.2 g
  • Asparagus – 2.5 g/2.5 g
  • Banana – 0.5 g/0.5 g

Inulin content is altered by cooking, but not a lot; some of it is even converted into fructose (that’s how agave nectar is made, in fact). As Jeff Leach shows, traditional-style oven roasted chicory root (356 degrees F) lost about 10-20% of its inulin content, while cooked/fried onions lost only 10%. It’s safe to assume that cooking will preserve most of the prebiotic fiber in other foods, too.

As for getting all the other prebiotics researchers are beginning to explore through whole foods, it isn’t clear how available, say, xylooligosaccharides are in the context of a normal Primal eating plan. From what I can see, most of the newer, more obscure prebiotic supplements are obtained by processing oats or corn or some other cheap, readily available food source. They undoubtedly occur in other veggies, too, but it probably doesn’t make financial sense to reduce several dozen tons of broccoli or asparagus when you could just as easily process a bunch of cheap grains. Supplementation seems pretty safe all around, especially in the context of a probiotic-rich diet. On the other hand, sticking with the Primal Blueprint Food Pyramid and eating a variety of fresh vegetables (leafy greens like kale, chard, and spinach, as well as broccoli, cauliflower, and any other vegetable that contains soluble fiber) will get you plenty of soluble, prebiotic fiber in all its forms and is definitely safe.

You want comments? We got comments:

Imagine you’re George Clooney. Take a moment to admire your grooming and wit. Okay, now imagine someone walks up to you and asks, “What’s your name?” You say, “I’m George Clooney.” Or maybe you say, “I’m the Clooninator!” You don’t say “I’m George of George Clooney Sells Movies Blog” and you certainly don’t say, “I’m Clooney Weight Loss Plan”. So while spam is technically meat, it ain’t anywhere near Primal. Please nickname yourself something your friends would call you.

  1. I put onion and garlic in almost everything I cook. Looks like I’m on the right track and didn’t even know it. I don’t know about dandelion greens though, maybe I will give it a shot. Great post Mark, thanks.

    Aaron Curl wrote on May 11th, 2010
    • Fish oil, garlic, onions, milk (of any animal, in any form), and many other foods talked about in this discussion are harmful to humans.

      Brion Allen wrote on May 9th, 2015
      • Eating any food at all is not healthy. In fact, most humans are already dead and don’t even know it. Kind of like The Sixth Sense.

        Just remember to be afraid to eat anything.

        john bubber wrote on May 14th, 2015
  2. Great topic! I love the rough treatment you give grains as a fiber source, and promote real foods like fruits and vegetables instead. I bet sea weed and its ilk have lots of soluble fiber, too. Even more reason to try my egg and kombu soup.

    Aaron Blaisdell wrote on May 11th, 2010
  3. I’m sorry to say, but if we ate the amount of garlic, leeks, and onions that we need to get 135 grams of prebiotics, we won’t have any friends left. Are there any other vegetables or even fruits that we can eat that aren’t on the list? Is the list really that short?

    cathyx wrote on May 11th, 2010
    • I think the lesson is, a lot of the delicious things we already eat or use in primal cooking have even more benefits than taste. Just keep eating a wide variety of natural foods and you’ll reap all the benefits.

      I think the effort vs. reward of purposely going out of your way to include or meet some ideal intake of most of the good things we discover in food skews heavily toward the “effort” part of the scale – very few things are worth paying such specific attention to unless you know you’re deficient. KSS and just eat primal and you’ll be ok!

      Kris wrote on May 11th, 2010
    • Yeah a pound of onion a day. I guess you could slice up a 1 lb Maui onion, dip it in a little omega 3 organic eggwash and coat it with almond flour before frying it in coconut oil. That sounds like a diet item I could choke down.

      I’m dubbing that Grol’s Prebiotic Onion Rings. Pictures forthcoming.

      Grol wrote on May 11th, 2010
      • I may have to try that!

        Kettlebellwitch wrote on May 13th, 2010
    • That is so true and funny. Especially in conjunction with the fat intake.

      Desi wrote on June 17th, 2011
    • I don’t want friends; i want perfect health and longevity. Besides, i prefer the company of animals anyway. So far, so good. Seriously, i eat a lot of raw garlic, plus lots more minced and granulated garlic and onion, but don’t reek of it thanks to the enormous amount of chlorophyll i also consume.

      catsandgarlic wrote on December 22nd, 2012
    • Extremely healthy sources of prebiotic soluble fiber include mucilage soluble fiber (from psyllium husk), glucomannan soluble fiber (from shirataki noodles, konnyaku cubes, or sukiyaki), galactomannan soluble fiber (from natto, edamame, TSP, TVP, guar gum, or carob bean gum), beta-glucan soluble fiber (from oats or mushrooms), and fructooligosaccharide soluble fiber (from onions, garlic, or bananas), which is also known as FOS. Pectin soluble fiber (from apples) contains a small amount of arsenic. Insoluble fiber (from wheat bran) has been shown to prevent cancer as well as psyllium husk and much better than oats or oat bran.

      Ronald Chavin wrote on May 2nd, 2013
    • Jicama is a good prebiotic.

      google it.

      Randy wrote on November 18th, 2013
    • oh, you actually will have a lot of friends… that also eat that amount of garlic, leeks and onions…

      Molina wrote on December 22nd, 2013
    • Funny remark! I love garlic so much but it sure will not win you friends if you eat too much. Great article though and not much I didn’t know about the foods that are healthy but did learn as to “why” which is nice to know. I love common sense and will be a fan because of this article. Thank you!

      Diann wrote on September 8th, 2014
    • On the other hand if everyone ate them, or if only your friends ate them it wouldn’t matter.

      Gayle Hardine wrote on July 25th, 2015
  4. Wow. Interesting! Thanks, Mark!

    Ben wrote on May 11th, 2010
  5. I have been drinking Raw milk for thelast few months and prebiotics and all that good stuff is just one benefit from drinking farm fresh milk. I feel great.

    pjnoir wrote on May 11th, 2010
    • I used to LOVE milk. I would drink up to 6 glasses a day… no joke. This was pastuerized, crap cows milk of course. I learned my lesson and stopped drinking it because of the strong link to acne.

      I have not drank pasteurized cows milk for about 5 months now.

      But, I have recently been interested in raw grass fed milk. I have experimented with raw grass fed cheese and love the flavor. I may try some milk when I go to my first farm visit soon.

      Mark do you know the content of prebiotics in raw milk?

      Primal Toad wrote on May 12th, 2010
      • You can Google raw milk and get some good info about it. Also google raw goat milk. It’s different and I’d say better than cow’s milk. I’ve done both and prefer the goat.

        Kettlebellwitch wrote on May 13th, 2010
    • Totally agree with you! I’ve been drinking raw milk for quite some time and would never give it up. It’s great stuff.

      Kettlebellwitch wrote on May 13th, 2010
  6. Love garlic and onion, but they give me gas, so I can’t eat them.

    Sergey wrote on May 11th, 2010
    • The Gas would be your gut flora adjusting to eating the prebiotics…In extreme cases it can take up to 2 weeks for them to adjust but usually its much faster.

      Robert wrote on May 12th, 2010
    • If you cut the ends off of garlic cloves it will cut down on the gas factor. I am not sure why, but I knew a cook once that taught me this trick.

      Heater wrote on May 13th, 2010
      • nuke garlic cloves for 3-4 minutes and it will destroy the enzymes that give off the strong odor. Don’t know if that neutralizes the beneficial components, but most people cook garlic anyway, unless you are fermenting it.

        John wrote on May 22nd, 2015
    • That gas is a sign that it is working, I find the more gas the foods give me the better they are working for my system. I think some foods work better than others for each individual.

      Sam wrote on April 20th, 2013
      • I don’t know that I buy this idea that gas means the prebiotics are working. I’ve had gas ALL MY LIFE from FODMAPS, esp onions, cauliflower, broccoli, and garlic. It has never gone away. All my cousins on one side of the family have the same digestive issues. Would be amazing to be able to eat onions without the repercussions.

        KJ wrote on June 30th, 2014
        • Hi,

          sounds like you may have an underlying digestive issue like a form of SIBO or a parasite/ Candida etc which is causing your reactions to FODMAPS. That type of gas isn’t normal at all. It’s worth doing some extensive stool testing to get to the bottom of it as digestive trouble is only the tip of the iceberg in terms of issues this type of infection can cause. Once you’ve established the root cause you can then work out the best way to treat it and then re populate with beneficial bacteria and feed it with pre and probiotics that work best for your microbial make up as everyone is different. I’m speaking from experience as I had H.Pylori and am now diagnosing what bacteria is causing my SIBO. I now have Celiac and Histamine intolerance which I am sure is as a result of being fobbed of by doctors telling me it was only IBS for years. Good luck!

          Tayo wrote on December 6th, 2014
        • Wow! I totally agree! I think there needs to be some mention in the article where PREBIOTICS may be contraindicated. As in SIBO or the wrong gut flora! Be careful when supplementing with PREBIOTICS if you are NOT sure if you have any of these conditions! I am surprised Mark didn’t mention that in this article?!

          Sam wrote on April 13th, 2015
  7. Thank you for the great post, I was looking for a clear distinction betw. probiotics and prebiotics and fresh skeptical look at their benefits!

    Maxim wrote on May 11th, 2010
  8. What about Jicama, Mark? Prebiotic fiber/inulin-oligofuctose content?

    …and where do fermented foods fit in the context of those numbers?

    bro0kiebaby wrote on May 11th, 2010
  9. From Wikipedia: Despite its name, the Jerusalem artichoke has no relation to Jerusalem, and it is not a type of artichoke, even though both are members of the daisy family.

    (In case anyone else was wondering whether their artichokes came from Jerusalem.)

    Al Kavadlo wrote on May 11th, 2010
    • Al, if artichokes and Jerusalem artichokes are in the daisy family … they ARE related by virtue of being in the same ‘family’

      Daniel wrote on April 5th, 2015
  10. Where does yogurt, kifer and the like work into this discussion? Probiotics (pre too?) are foundational to the marketing of those products. I’ve always wondered if those lactobacilli or whatever made a safe trip through the stomach to the healthy bacteria colonies. I guess mother’s milk delivers so no reason yogurt couldn’t.

    Grol wrote on May 11th, 2010
  11. interesting post…more reason to use my garlic and onions… cooked in cultured butta for the butyric acid!

    Mallory wrote on May 11th, 2010
  12. to bust your bubble, there are vegan extremists who abstain from both breastfeeding AND oral sex. i wish i was kidding.

    cavewitch wrote on May 11th, 2010
  13. “…third of an ounce; to get the same six grams from whole wheat flour, you’d have to consume a quarter of a pound!”

    But, how many ounces is a quarter of a pound? Hm… A quarter of a pound is 4 ounces. That’s 12 times the first amount! Okay…

    Nice word choice there, Mark. 😉

    gilliebean wrote on May 11th, 2010
  14. Can’t remember the last time I had a chicory root craving. hmmm.

    Jamie wrote on May 11th, 2010
    • Actually don’t know where I’d find a chicory root!

      KettlebellWitch wrote on May 13th, 2010
  15. How about some gobō (greater burdock)?

    Tasty, cheap, and brimming with the good stuff listed in the article. It’s fabulous thinly sliced, fried with thinly sliced pork and finished with a splash of unrefined sesame oil!

    Faumdano wrote on May 11th, 2010
    • Yep — was just reading about burdock root and FOS…Also, dandelion root… Burdock, of course, is used more in cooking — Asiatic cuisines mostly… I used to sautee some burdock in with veggies… And, it’s a powerful tonic for the Spring/liver (Traditional Chinese Medicine)…so, right now is a good time of year for this plant (I’m posting this reply in late April 2012, btw).

      Lastly, quinoa is very high protein grain (from the Andes) AND also contains prebiotics.

      Lindsay wrote on April 30th, 2012
  16. Glad to see banana on the short list. Since going primal I have limited my fruit consumption. I mainly consume berries (strawberries, blackberries, blueberries, raspberries, goji berries mainly), banana, and apples.

    While a banana has a lot of sugar – it sure does taste wonderful and is perfect for smoothies as it gives them the perfect texture. I won’t be gorging on bananas now, but I will enjoy them with less guilt because of the little prebiotic content.

    Primal Toad wrote on May 12th, 2010
  17. I read somewhere (can’t remember where) that prebiotics should be avoided for people who have unhealthy gut flora because they feed the good as well as the bad bacteria.

    Jessica Slattery wrote on May 12th, 2010
    • That doesn’t make sense. You’d be starving the good along with the bad. I would say increase the number of good flora with probiotics and feed them with prebiotics.

      KettlebellWitch wrote on May 13th, 2010
    • Rather I’ve read it’s the other way round – good fiber promotes good gut microbes and discourages the bad guys – which makes more sense.

      Kris Johnson wrote on June 28th, 2013
    • I think the key with that is where the overgrowth of the bacteria lies. If you have SIBO then it may well be ‘good’ bacteria that is overgrown but because it is in the wrong place the small intestine it has no benefits and causes damage. Also any thing that feeds the good bacteria in the large intestine would also feed the good overgrown bacteria in the small intestine and make the problem worse. If it’s a case of dysbiosis in the large intestine then it should be fine as the good bacteria (pro biotics) will crowd out the bad and the pre biotics will also feed the good bacteria.

      Tayo wrote on December 6th, 2014
  18. Here in Denmark we can buy fermented dandelion juice with a high content of inulin. It has been sold for many years as a remedy against arthritis.
    I wont advertize as we are asked not to, and I suppose you have something similar on the market in America.

    Ulla Lauridsen wrote on May 12th, 2010
    • Cold you please send me a private message with the brand name? I live in Norway.

      Inga wrote on January 25th, 2015
  19. woohoo!

    Chicory root – 41.6 g/22.9 g <3
    Dandelion greens – 13.5 g/10.8 g <3
    Garlic – 12.5 g/5 g <3
    Leek – 6.5 g/5.2 g <3 but hard to get in Germany
    Asparagus – 2.5 g/2.5 g <3

    thanks mark!

    riceball wrote on May 12th, 2010
    • leeks hard to find in germany? really? at least where i am (south western corner), i’ve never been to a grocery store without seeing a leek (“lauch” or “porree”)

      krista wrote on April 30th, 2012
  20. I guess I know what to do with all those dandelions I was dodging during my backyard bodyweight workout this morning.

    Chris Sturdy wrote on May 12th, 2010
  21. Um yeah I’m going to disagree with this post. Inulin is only digestible in the colon, and as a result produces a lot of gas, cramping and bad bowel movements. I.e., inulin sucks. Anyone who has eaten Jerusalem artichokes can attest to this.

    Kyle wrote on May 12th, 2010
    • Maybe there is something in Jerusalem artichokes that bothers you. Inulin is in lots of things and your body needs it to be healthy.

      KettlebellWitch wrote on May 13th, 2010
    • That is the whole purpose of this article and eating these foods. If you get used to eating them it is not painful. To the contrary, I think artichokes are the best things to regulate the system.

      Sam wrote on April 20th, 2013
    • You’re right. Inulin is horrible stuff.

      Hermione Hairpie wrote on March 24th, 2016
  22. Hi everyone, Just one question: what do you think about Psyllium and Glucomannan?

    Milad wrote on May 14th, 2010
  23. nice to see this topic, I was wondering about this subject. As a person with GI issues from food allergies,at my worst a dr. recommended probiotics…this was in combination with another med, but the results were positvie results. I havent had issues again until recently when eating out (am allergic to beef and this place marinated and cooked my lamb in beef juices, who knew to ask right?) since then I’ve had a hard time recovering so I’m restarting on some probiotics.

    My question is, take these long term or take until my gut quiets back down? I’m living overseas so good medical care isnt always possible, so I’m trying to do what I can on my own until its time to fly home for some advice.

    I’ve been primal for over 2 months now, -15lbs without much effort. Love this way of life but sometimes the outside world doesn’t understand about cross contamination of food!

    would love to hear what your thoughts on the above question….

    Kelly wrote on March 7th, 2011
    • I rather doubt you’re allergic to beef itself, just grain-fed beef, which is likely all you’ll get in a restaurant. Try 100% grass-fed beef, as close to raw as you can stand.

      catsandgarlic wrote on December 22nd, 2012
  24. Great post! Everything regarding gut health – fiber, prebiotics, probiotics – is still very confusing to me, so any illumination like this is so helpful. I’m starting to grasp the nuance of gut health (which helps me explain my diet better to friends).

    I found it really interesting to note that raw garlic is a great prebiotic, while fresh, full-fat yogurt is a great probiotic, because in Greek Tzatziki sauce, which is yogurt-based, raw garlic is one of the main flavoring agents. Looks like there is a lot more going on there than just great flavor.

    I think I’ll whip up a batch of delicious Tzatziki tonight, give my gut flora a boost :)

    Morgan wrote on June 15th, 2011
    • it’s interesting how we keep stumbling on the health benefits of traditional diets. much more effective than the use of things like inulin powder, which some people do not tolerate well. kimchi for gut health. sauerkraut too!

      metamorph wrote on December 28th, 2014
  25. The average western diet only contains around 2 – 4 grams for soluble prebiotic fiber daily. Current belief is that to achieve the prebiotic effect no less than 8 grams and as much as 16 grams must be consumed daily. This is very difficult in our modern life style. Almost everyone would benefit greatly from prebiotic supplementation. Prebiotin is one of the few dietary supplement that contains a generous mix of both inulin and Oligofructose which makes it a full-spectrum prebiotic and nourishes the good bacteria in the entire large intestine.

    Frank Jackson wrote on June 21st, 2011
    • I talked to a nutritionist who recommended 45 grams (which, she said, was about a third of the highest recommendations)! That’s a lot of veggies and … gasp… beans.

      Rollo wrote on November 1st, 2013

Leave a Reply

If you'd like to add an avatar to all of your comments click here!

© 2016 Mark's Daily Apple

Subscribe to the Newsletter and Get a Free Copy
of Mark Sisson's Fitness eBook and more!