NEW Study on 5 Fermented Foods’ Effect on Microbiome Diversity
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- เผยแพร่เมื่อ 17 ต.ค. 2024
- Dr. Christopher Gardner shares the groundbreaking results of the FIFO (Fermented and Fiber Foods) study, revealing how consuming fermented foods can significantly impact your gut health. Explore the ongoing research on pregnant women and their babies, potentially unveiling the long-term effects of maternal microbiome on infant health.
Watch the full podcast here: • A Stanford Professor's...
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For the kids study, it would be interesting to take into account whether the child was born via C-section or vaginally when documenting microbiome diversity. It’s pretty well established that vaginal birth is far better for a child’s microbiome. That’s something that needs to be checked for in the study.
lol I spoke too soon. He addresses that. This is so cool!
Haha love when that happens@@Micromanep
So true, there is a reason for everything.
Another thing modern society misses is how to ween.
In undeveloped cultures, babies would be weened on the same food as the adults, just pre-chewed by their mothers.
I understand this research to mean that adding fiber suddenly to a messed up microbiome (after years of eating a low fiber diet) will increase inflammation. An analogy would be to working out intensely after being sedentary for a better part of a life. That doesn't mean working out is bad, just that one has to introduce exercise gradually and build up over time. Maybe adding fermented food first might ease the process of consuming a fiber rich diet the way that walking regularly is a gateway activity to serious exercise.
Yes, that’s my understanding. It’s also an explanation as to why some people who state that they tried a plant heavier diet but it didn’t work for them and so they went with a keto or carnivore diet instead and experienced a much more immediately positive benefit.
Then mistakenly taking this to mean that a meat or meat and dairy dominant diet is a much better or healthier way to eat.
@@HidingFromFatethe thing is. Meat and meat and dairy are a superior diet.
Why would you suggest otherwise there's no counter evidence.
Fiber rich diets are bad. We are not cows. We are not herbivores. We can't process these things as easily as we do meat and meat based foods.
You shouldn't try to twist the story. Just take the data as it is.
More fiber = worse biome
More fermented = better biome
Do with as you will
@@pyros4333 There's a ton of counter-evidence and most of the major institutions cite it and recommend a diet high in whole foods from plant sources. Why would you say otherwise?
@@HidingFromFate Exactly. I've always eaten a high fibre diet and have sometimes recommended it to people who say, 'Oh no, I tried that and it made me sick.'
Feels like there's some work to do on splitting up the different fermented foods to see which have the strongest effects. I heard sometime back that fermented vegetables like sauerkraut and kimchi had a big effect, but kombucha and kefir not so much.
Great analysis! Multiple layers to explore before we begin to understand what is happening....
How about eating a lot of fermented food along with high soluble fiber content plant foods? Instead of one or the other? You would get better results because your feeding the good bacteria (as well as bad bacteria with some fibers), and if the good bacteria are consuming nutrients, the byproduct of these bacteria will be superior. I consume an extra 90g - 120g of soluble fiber, and consume a high amount of fermented cabbage, cilantro, parsley, kale, collard greens, and cucumbers, along with my plant based diet. I never really feel much different. I feel great most of the time anyway. However, I have been on a plant based diet for about 1-2yrs before going with fermented food, or consuming extra fiber. My diet is primarily already a fiber rich diet.
I consume a variety of a 15 bean mix 1/2 - 1 cup fairly often (almost daily) , along with 1/4 cup of sweet potato, 1/4 cup of pumpkin, and a 1/4 cup of mixed grains (Buckwheat, Millet, Teff, Sorghum, Amaranth, and Quinoa) along with a variety of vegetables, and some fruits. It is just as important of what you are not eating, as much as what you are eating. It is best to just eat healthy foods, and stay away from highly processed foods (not real food), stay hydrated, get plenty of exercise, and get 7-8hrs of quality sleep. Stop all health threatening bad habits.
I eat mostly vegetables which includes sauerkraut and then I add two or three tablespoons of a mix consisting of oat bran, wheat bran and chia seeds. I like rutabaga which I just graft. I also make my own Kombucha.
in the study, inflammation went down. They ate fermented foods. Which foods did they replace by eating fermented foods? Did you monitor what foods they did eat before and during the study. Typically subjects will eat 'better' when they know they are involved in a study ( that someone is going to look at their blood markers ).
They just added fermented food
@@pyros4333 MOST individuals in scientific studies will eat better when they know someone is going to study their blood,, especially if the study is just for a couple of weeks. I'm surprised that this wasn't mentioned in your findings? Would be interesting to see if those same inflammation markers were found in long time carnivore eaters, and if adding fermented foods lowers what ever marker levels they may have.
@@van123446 this might be an acceptable bias as everyone else is also 'eating better due to the knowledge of the study.' however results show clear positive trends for the inclusion of fermented foods.
@@pyros4333 I can well imagine how fermented foods can help lower markers for those individuals consuming an abundance of carbs. One reason being the reduction in less than ideal bacteria feeding on undigested sugars/fibers in the gut by the competition of 'healthy' fermented foods/bacteria.
And again, for those not eating carbs/sugar,, I would be most interested in a study that would look to see if those markers would be reduced by the inclusion of fermented foods,, or what they might be in the first place.
Any concerns in regards to fermemted foods and stomach cancer?
I understand that this association is thought to be because of the high salt content of some Asian fermented foods. Choosing low salt/sodium options would seem sensible.
@@tomgoff7887 what I don't understand is, these cultures been eating fermented foods for the last 4 thousand years but it's only since 1999, do we see an increase in stomach cancer ? More so, how come Germans, Balkans and polish people where they eat alot of fermented foods and processed meats, do not see an increase?
@@helios4425 As I understand it, they had high gastric cancer rates before 1999 and had and still have high salt diets generally. Also as I understand it, while gastric cancer incidence is highest in East Asia, the region with the second highest incidence of gastric cancer is Central and Eastern Europe.
@@tomgoff7887 thank you for the input. I just have questions. Like in middle ages, they say the avg intake of salt was 20g per day. And if we look at athletes, their sodium intake is much higher. So what gives ? Did these two sub groups experience cancers ? They say they had or have less. So I start to think about other factors such as body weight, smoking, drinking, exercise and even h ployri.
@@helios4425 You are absolutely right. I think the whole thing is multifactorial too.
However, we don't have reliable cause of death stats for the Middle Ages and perhaps people then died younger on average . Consequently, long latency diseases like cancer weren't as likely to develop..
As for athletes, they need the extra salt so perhaps it is excess salt that is a big problem? Also, another factor mentioned in the literature is cigarette smoking. Smoking rates have traditionally been high in both East Asia and Central/Eastern Euope. Perhaps combining the salt consumption and smoking risk factors, is what drives the high rates of gastric cancer in those regions?
I think kefir has helped my gastritis. It is very thick and it seems almost protective. It is filling so I only drink a quarter of a glass. Many people with gastritis have IBS. It all seems connected.
Lots of cultured food. I read natto will transform your microbiome, so I make non traditional supernatto from TVP and soy meal, both defatted, virtually non of the nasty flavor or smell, @3x the biofilm. Eat@4oz/day. Radically changed my biome, still eat raw slawchi too. I just feel wonderful ALL the time, extreme training 6 days/wk.
How did you test your biome to measure changes?
@@WeighedWilson my stool..., ALWAYS floats, full of gas, 95% of wipes, just a spot of moisture, nothing else.
I'm going to try this, I've been dealing with a leaky gut that is not healing itself, looks promising.
I’m under care of alternate Md for my leaky gut but part of what I take includes sauerkraut juice (fortunately little taste ) as well as glutamine containing sup (food for gut wall cells) . Also probiotics (mixture healthy bacteria) and best pre-biotic is call DMN-01 which I discovered .
@@Scottlp2 yeah, a few days ago I started taking L glutamine and it seems to be very useful, I noticed a significant improvement, in a couple of weeks I will try to add ferments and perhaps probiotics.
Take Thiamine particularly a more bioavailable form called Thiamine tetrahydrofurfuryl disulfide + magnesium. Enough of this vitamin and mineral are strongly correlated with regulation of proper organ function i.e. enough stomach acid production, digestive enzyme secretion, bile production, and most importantly intestinal permeability by the brain through the autonomic nervous system since there would be more neurotransmitters and proper signalling to these organs to work properly aka increasing expression of tight junction proteins in the intestinal wall.
@@Scottlp2 I love the taste of sauerkraut.
Thiamine fixed my gut issues within two days. Try it!
I’ve been enjoying kombucha and kimchi most days, but recently the kimchi seems to have brought about an immediate case of hives. I had been adding about 3 tablespoons of kimchi to one meal a day, but after the allergic reaction I have to avoid kimchi and maybe kombucha too. After a little Googling, it seems that the histamine levels in the kimchi was higher than my body could handle.
Check for mthfr mutation. I can now handle fermented food because I treated my mthfr problem. Also you could have a nightshade problem. Try plain sauerkraut to see if it's the chilli
Do animal based diets benefit from those ferments? I don't wanna do high fruits carnivore like saladino because of the randle cycle. So I'm looking into low carb ferments
Yes. Fermented foods are by definition low glycemic because that what fermentation is: the sugar gets eaten by the microbes.
@@Caladcholg wish me luck
@@notaras1985goooood luck! 🎉.
Dr. Sean O'mara here on TH-cam recommends precisely that, carnivore with ferments, that's what he found that reduces visceral fat faster, and also sprinting for physical activity.
Just don't eat the ferments in the evening. Will effect sleep
Doc you should also study the Mhc 2.
Probably makes sense to eat the fermented version of whatever your gut can't handle to help it adapt to consuming the raw version.
Weird. I have celiac disease I follow a total carnivore/fish diet after 5 years of non responsive celiac disease. Fermented food did not help me at all.. My Questran with apple cider vinegar helped me.
Fat helped me. Why does no one study gamma delta t cell in stead ? Why does not any of the food protein has been cross react with Il 15? The beautiful question than almost no one can give.
What is Questran?
@@Julia29853 colestyramine.
Confusing.
I think you should be including raw milk in your study. See what happens to your data then...
Please don’t offend us by saying “oh my god”
Nice but not applicable at the moment. Keep us posted.
Did you take into account which of your test subjects got the mRNA vaccination? I would imagin in some cases this influences the biom as well?
Why?
www.ncbi.nlm.nih.gov/pmc/articles/PMC9639653/
05:51 clearly have more than a rich data set
🎯
Don't forget real dill pickles 🥒
Bubbies are my favorite!
Hello from Canary islands. I don't understand why it has to be "diversity". I just has to be the right colonies os bacterias to digest or metabollize the food that you eat, not more and not less...in the case of a human being...it would be a low carb diet or a carnivore diet or a keto diet.
...different fermented foods have different positive beneficial bacteria.
Lots of data, lots of interpreting to do.
The answers will be available in 2124.
Yeah, stupid to eat fermentations, unless you want to be real healthy!
Half a cup of kimchi is a hell of a lot of kimchi...
Really? I can easily eat 1 cup of kimchi in a meal !
Not really. Especially if it’s used to flavor d rest of d meal
Not to me. It's not even a lot.
@@JakeRichardsong same, I could easily eat 2 cups as part of my meal lol
I think the verdict is in. Half a cup is not a hell of a lot. 😜
Of course this begs the question if fiber is even necessary in a proper human diet. It seems that people eating a high fat low carb ketogenic or carnivore diet have no need for fiber. The only people fiber seems to benefit are people who are already on a lousy diet.
Fiber pulls toxins from liver and colon, if you can, you should eat it
It was obvious that fiber was not important... Only if you listened to Daddy pharma and food cartels 😂
@@pyros4333 mate, we have a organ full of bacteria, that ferments what? Fiber.
How is this not Important? I don't get your logic
The colon is literally a fermentation chamber, where stools are formed and the fiber is fermented to form the bulk of our feces.
The bacteria and other life forms, that feeds on this fiber matter, creates compounds we are just beginning to understand and see how it impacts our health.
How is fiber is not important? It's present in most of our food worldwide, like, fruits that have many antioxidants and vitamins have a lot of fiber and structured water, this is pure nutrition
Incorrect use of “begs the question”. Please look up the phrase and stop perpetuating this increasingly common misuse.
@@RC-qf3mp It's an absolutely appropriate question since the video starts with the ASSUMPTION that fiber is important or essential.
So, eat fermented foods and avoid fiber. Got it.
avoid all fiber? So no broccoli, no cauliflower, no chia seeds?
No. Increase your microbiome diversity and then you can handle larger volume of fibers.
Fiber only gives us toilet fuel.
@nikkidemers6291 nah, I'd rather just save time and money while watching microbial diversity increase and inflammation markers decrease with small amounts of fermented foods. If the point of fiber is to introduce the proper microbiome to 'deal with' the fiber, why bother. The butyrate the microbes produce for 'colon cell health' is inferior to the beta-hydroxybutyrate ketone body you can produce by avoiding all sugars (and no excretions of hydrogen, methane, or sulfur in the form of flatulence).
@@castalianightwish8751 Maybe. I'm surprised too, but if that's what the science is starting to say, I'll have to look into it further. Actual RCT trials on fiber like this are really rare, but I saw another study recently say the same thing (I think it was a Paul Mason article); fiber actually increased markers of inflammation.
How many of these mothers rook the COVID vax?
Do-doo-doo-do-dooo. Fe-Fi-Fo. Do-doo-doo. People all around the world eat fermented food for health…. for milenia. Do do doooo, US scientists discover fire. Do doo do do doo. Fe fi fo, do doo. Kidding, what about the extreme acid on your teeth?