Fermented

 

Most clinicians have at least a few foods that they are uncertain about with respect to whether or not they are supportive of their patient's health. Certain whole grains, legumes, red meat, and fruit are all common suspects from one clinician to another. Thankfully, there are some things that can be offered to patients that can significantly increase the likelihood that a food or foods at any meal are metabolized more favorably.  

Just last month yet another scientific trial demonstrated that the addition of a particular microbe family makes all the difference. Mice fed a high fructose beverage, which typically generates significant inflammation and hyperlipidemia shortly after consumption, experienced none of the metabolic aftermath when they also consumed a specific subspecies of the Lactobacillus family. The microbe prevented the wrong bacteria in the mice' GI tracts from generating excessive leptin, insulin, and the common fructose associated endotoxemia that is commonplace with humans that are consuming fructose-containing foods (agave, corn syrup, fruit juice concentrates) and many other sweetened foods. Adding yogurt with live cultures, fermented vegetables, kefir, or a well-rounded, robust, probiotic can go a long way toward preventing metabolic damage.

At Functional Formularies, we always advise against the use of foods, beverages, or formulas that contain any significant source of fructose, but for many of the other foods that may be in question, there is similar evidence from prior research that cultured or fermented foods offer similar protection against much less offensive foods or ingredients than fructose.

~ John Bagnulo MPH, PhD.

 

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REFERENCE:
Zubria MG et al. Deleterious Metabolic Effects of High Fructose Intake: The Preventive Effect of Lactobacillus kefiri Administration. Nutrients 2017 May 17;9(5).