Category: Fermented Foods
A couple months ago, we explored many of the ways our gut bacteria affect us, focusing on the lesser known effects like anti-nutrient nullification, vitamin manufacture, and neurotransmitter production. Today, we’re going to discuss all of the ways (that we know) we can affect our gut bacteria. It turns out that the food we eat, the amount of sun we get, whether we eat organic or not, the supplements we take, and even the kind of nuts or chocolate we decide to eat – just to name a few factors – can change the composition and function of our gut microbiota for the good or for the bad. We may still have a lot to learn about this gut stuff, but the bulk of the evidence says that we do have the power (and responsibility if you care to be healthy) to affect the health of our gut microbiota.
Here are 16 things to do, eat, avoid, and/or heed:
Yes, folks: it’s another post about the gut. But today’s advice is geared toward all the Primal babies out there in preconception, in utero, and in diapers. Because for the first few years, they’re pretty helpless and ignorant in matters of the gut. They need your help to establish and maintain a healthy intestinal environment. They need your expertise and guidance and occasional intervention. And sometimes, as you’ll see, they need you to give them the freedom to do some often unpleasant-looking activities that pay dividends to longterm gut health.
Since most of the immune system resides in the gut, and the development of a kid’s gut microbiome is in many ways the development of his immune system, this turns out to be a helpful guide for parents interested in optimizing their child’s immune system.
After I mentioned it in last week’s 10 Principles of Primal Living (Finally) Getting Mainstream Media Coverage post, several readers emailed asking about leaky gut. What is it? How do I know if I have it? Why should I care if I have it? What do I do if I have it? And so on. Turns out many and maybe most people have but a vague idea of what leaky gut actually means.
Today, I’m going to fix that.
In most popular conceptions of human physiology, the gut exists primarily as a passive conduit along which food travels and breaks down for digestion and absorption. It’s where bacteria hang out and digestive enzymes go to work. It’s a “place,” an inert tunnel made of flesh and mucus. Lots of things happen there but the gut itself isn’t doing much.
For today’s edition of Dear Mark, we’ve got four questions and four answers. First, I explain the merits and drawbacks of vegetable powders in the event of low produce availability. Next, I discuss whether there’s a perfect time to take your probiotics and prebiotics, or whether it doesn’t matter at all. After that, I answer a quick barrage of resistant starch-related questions, followed by a query regarding a monotonous eating regimen that by all accounts appears to be working very well. Is there a hidden danger in eating similar meals all the time?
We talk about aging gracefully, but what does it mean? How does one age gracefully? To me, it means ensuring your final years are good ones. Basically, we want to avoid the “regular” maladies of aging like dementia, osteoporosis, blindness, sarcopenia, and immobility. We want to live long and drop dead, not live long and wither away from a host of degenerative illnesses that prevent our ability to enjoy or even experience life, relegated to a bare room tucked away in a building somewhere. That scares me more than anything, more than heart disease or cancer or shark attacks: helplessness.
When I’m nearing 100, I want to be able to…
To your friends, family, and co-workers, you’re the weird one for that crock of fermenting cabbage on your counter, the packets of kefir grains you’re always giving away as gifts, and the fact that you have a shovel designed specifically for digging kimchi fermentation holes in your backyard. In college, you had pinup posters of Sandor Katz and loved to binge drink not because you liked getting drunk but because you just really loved fermented beverages. You sometimes dash bottles of pickles to the grocery store floor in bitter rage if they were pickled with vinegar rather than lacto-fermented. You spike store bought yogurt with probiotic powder because it’s not tart enough for you. But worry not, my dear fermentation-obsessed reader, for you are in good company.