More and more people are realizing the health benefits of beneficial bacteria in the human digestive tract. Ancient cultures recognized this importance on a practical level, and their confidence in fermented and cultured foods is being validated by scientific research. People who choose to avoid all animal products, and therefore can't eat dairy-based yogurt or kefir, can find vegan probiotics supplements and certified food products.
The American National Institutes of Health have begun to focus on learning more about the kinds of bacteria that exist in the human gut. They have identified many strains previously unknown, like Faecalibacterium prausnitzii, and hope to pinpoint their function in the body. There are also harmful microbes in the gut.
Most of these organisms are found in the large intestine, where most of digestion occurs. Some beneficial microbes keep the lining of this organ strong, which prevents leakage of undigested food into the bloodstream. 'Leaky gut syndrome' is a major cause of allergic reactions to foods. Beneficial microbes boost the immune system by suppressing harmful organisms, such as yeasts, that cause health problems. The 'good guys' also produce by-products that reduce inflammation, the underlying cause of many ailments.
The nutritional world has long recognized the value of fermented and cultured foods, which are traditional foods in many cultures. Americans today love yogurt and kefir, but many commercial products include unhealthy things like high fructose corn syrup and sugar, which encourage the growth of yeasts at the expense of beneficial bacteria.
Acidophilus and Lactobacillus, two strains of bacterium familiar to many because they are found in conventional yogurt, are only two of many beneficial bacterium under investigation. Yogurt and kefir, of course, are off-limits to vegans. Lactobacillus can be found in vegetable foods like kimchi or green superfoods (spirulina, chorella, blue-green algae). This good microbe is also present in kombucha, the popular fermented tea.
Fermented soy foods are exceptionally rich in beneficial organisms, and these Asian foods are familiar to most vegans. Tempeh, Tamari and shoyu sauces, and the soup base called miso are valuable additions to the diet. The Asian diet also included pickled foods, as do other cultures. Sauerkraut is familiar to most of us.
Packaged foods made especially for vegans will display the industry symbol on the label. Vegetarian products may contain colors, preservatives, or flavors that are of animal origin. Dishes made at home are easy to control, but purchased foods and supplements should have the symbol that assures consumers they are free of animal products. Some manufacturers ensure against cross-contamination by using separate facilities for vegan foods.
The facts are that eating out complicates things further for vegans, and stress and lack of exercise (symptomatic of a busy lifestyle) are hard on beneficial bacteria. Fortunately, probiotics come in supplement form, and some are made especially for vegans. This is a good way to get friendly bacteria in concentrated form, with millions of organisms and often several strains of different microbes. This makes maintaining a high level of flora easier than ever.
The American National Institutes of Health have begun to focus on learning more about the kinds of bacteria that exist in the human gut. They have identified many strains previously unknown, like Faecalibacterium prausnitzii, and hope to pinpoint their function in the body. There are also harmful microbes in the gut.
Most of these organisms are found in the large intestine, where most of digestion occurs. Some beneficial microbes keep the lining of this organ strong, which prevents leakage of undigested food into the bloodstream. 'Leaky gut syndrome' is a major cause of allergic reactions to foods. Beneficial microbes boost the immune system by suppressing harmful organisms, such as yeasts, that cause health problems. The 'good guys' also produce by-products that reduce inflammation, the underlying cause of many ailments.
The nutritional world has long recognized the value of fermented and cultured foods, which are traditional foods in many cultures. Americans today love yogurt and kefir, but many commercial products include unhealthy things like high fructose corn syrup and sugar, which encourage the growth of yeasts at the expense of beneficial bacteria.
Acidophilus and Lactobacillus, two strains of bacterium familiar to many because they are found in conventional yogurt, are only two of many beneficial bacterium under investigation. Yogurt and kefir, of course, are off-limits to vegans. Lactobacillus can be found in vegetable foods like kimchi or green superfoods (spirulina, chorella, blue-green algae). This good microbe is also present in kombucha, the popular fermented tea.
Fermented soy foods are exceptionally rich in beneficial organisms, and these Asian foods are familiar to most vegans. Tempeh, Tamari and shoyu sauces, and the soup base called miso are valuable additions to the diet. The Asian diet also included pickled foods, as do other cultures. Sauerkraut is familiar to most of us.
Packaged foods made especially for vegans will display the industry symbol on the label. Vegetarian products may contain colors, preservatives, or flavors that are of animal origin. Dishes made at home are easy to control, but purchased foods and supplements should have the symbol that assures consumers they are free of animal products. Some manufacturers ensure against cross-contamination by using separate facilities for vegan foods.
The facts are that eating out complicates things further for vegans, and stress and lack of exercise (symptomatic of a busy lifestyle) are hard on beneficial bacteria. Fortunately, probiotics come in supplement form, and some are made especially for vegans. This is a good way to get friendly bacteria in concentrated form, with millions of organisms and often several strains of different microbes. This makes maintaining a high level of flora easier than ever.
