Unlocking your gut microbiome

[Reload]

Unlocking the ‘gut microbiome’ – and its massive significance to our health

Scientists are only just discovering the enormous impact of our gut health. Rebecca Seal reveals how it could hold the key to everything from tackling obesity to overcoming anxiety and boosting immunity

www.theguardian.com

Increase dietary fiber
Eat the rainbow
Eliminate processed foods
Play in the dirt!

I've long suspected that this is the weak chink in my armor.

 

[ripriot]

Unlocking the ‘gut microbiome’ – and its massive significance to our health

Scientists are only just discovering the enormous impact of our gut health. Rebecca Seal reveals how it could hold the key to everything from tackling obesity to overcoming anxiety and boosting immunity

www.theguardian.com

Increase dietary fiber
Eat the rainbow
Eliminate processed foods
Play in the dirt!

I've long suspected that this is the weak chink in my armor.

Very true. Read about gut microbiome cardiovascular disease and it will get your mind thinking.

 

[paddington]

Reminds me that I need to make another batch of kimchi this weekend.

 

[Dugbet]

Eliminate educolorants / flavors (sugar substitutes) as much as possible.

 

[Muay Thai]

Reminds me that I need to make another batch of kimchi this weekend.

please send recipe

and anyone that makes sauerkraut as well

 

[heavyhitter]

please send recipe

and anyone that makes sauerkraut as well

Here’s my kimchi recipe and a pic
Scratch made fermented kimchi

1 head Napa cabbage
1 cup sea salt
1/2 cup Korean chili flakes
1 pear or apple
1/2 daikon radish
1 bunch green onions
2 tbl fish sauce
2 tsp shrimp or crab paste (optional but I recommend it)
1 tbl glutinous rice flour
1 tsp grated fresh ginger
2 cloves garlic

Dissolve salt in a large bowl with about 6 cups water.
Chop cabbage into 2 inch pieces and place in water. Let soak for 2-3 hours and then rinse it off thoroughly
Place the apple, half of your daikon, the garlic and ginger, and the Korean chili in a blender with the fish sauce and shrimp paste and half a cup of water and blend throughly.
Add glutinous rice flour and half cup of water to a pan and stir on medium heat until thick and then add to chili paste.
Mix this paste around throughly and then mix with your cabbage and the rest of your daikon that you’ve shredded as well as your Chopped green onions.
Let sit on your counter for 72 hours and then refrigerate and enjoy!!!

this stuff is soooo good

 

[USMuscle9403]

Eliminate educolorants / flavors (sugar substitutes) as much as possible.

... Don't tell me what to do...

Kidding aside, sweeteners are the bane of my existence, but how truly bad are they for gut health?

 

[paddington]

please send recipe

and anyone that makes sauerkraut as well

Mine is very similar to HH's.
Recipe by Emily Han at TheKitchn[dot]com

• 1 medium head napa cabbage (about 2 pounds)
• 1/4 cup iodine-free sea salt or kosher salt
• Water, preferably distilled or filtered
• 1 tablespoon grated garlic (5 to 6 cloves)
• 1 teaspoon grated peeled fresh ginger
• 1 teaspoon granulated sugar
• 2 tablespoons fish sauce or salted shrimp paste, or 3 tablespoons water
• 1 to 5 tablespoons Korean red pepper flakes (gochugaru)
• 8 ounces Korean radish or daikon radish, peeled and cut into matchsticks
• 4 medium scallions, trimmed and cut into 1-inch pieces

1. Cut the cabbage. Cut the cabbage lengthwise through the stem into quarters. Cut the cores from each piece. Cut each quarter crosswise into 2-inch-wide strips.
2. Salt the cabbage. Place the cabbage in a large bowl and sprinkle with the salt. Using your hands, massage the salt into the cabbage until it starts to soften a bit. Add enough water to cover the cabbage. Put a plate on top of the cabbage and weigh it down with something heavy, like a jar or can of beans. Let stand for 1 to 2 hours.
3. Rinse and drain the cabbage. Rinse the cabbage under cold water 3 times. Set aside to drain in a colander for 15 to 20 minutes. Meanwhile, make the spice paste.
4. Make the spice paste. Rinse and dry the bowl you used for salting. Add the garlic, ginger, sugar, and fish sauce, shrimp paste, or water and stir into a smooth paste. Stir in the gochugaru, using 1 tablespoon for mild and up to 5 tablespoons for spicy (I like about 3 1/2 tablespoons); set aside until the cabbage is ready.
5. Combine the vegetables and spice paste. Gently squeeze any remaining water from the cabbage and add it to the spice paste. Add the radish and scallions.
6. Mix thoroughly. Using your hands, gently work the paste into the vegetables until they are thoroughly coated. The gloves are optional here but highly recommended to protect your hands from stings, stains, and smells!
7. Pack the kimchi into the jar. Pack the kimchi into a 1-quart jar. Press down on the kimchi until the brine (the liquid that comes out) rises to cover the vegetables, leaving at least 1 inch of space at the top. Seal the jar.
8. Let it ferment for 1 to 5 days. Place a bowl or plate under the jar to help catch any overflow. Let the jar stand at cool room temperature, out of direct sunlight, for 1 to 5 days. You may see bubbles inside the jar and brine may seep out of the lid.
9. Check it daily and refrigerate when ready. Check the kimchi once a day, opening the jar and pressing down on the vegetables with a clean finger or spoon to keep them submerged under the brine. (This also releases gases produced during fermentation.) Taste a little at this point, too! When the kimchi tastes ripe enough for your liking, transfer the jar to the refrigerator. You may eat it right away, but it's best after another week or two.
   
   Iodine and Chlorine can inhibit the fermentation process, so try not to include when making.
   
   

 

[heavyhitter]

... Don't tell me what to do...

Kidding aside, sweeteners are the bane of my existence, but how truly bad are they for gut health?

They’re not great. Think of them as probiotics for the bad bacteria

 

[buck]

... Don't tell me what to do...

Kidding aside, sweeteners are the bane of my existence, but how truly bad are they for gut health?

The government has said many are safe. Many studies show something different.

Artificial sweeteners: sugar-free, but at what cost? - Harvard Health

...

www.health.harvard.edu

 

[emeric delczeg]

Unlocking the ‘gut microbiome’ – and its massive significance to our health

Scientists are only just discovering the enormous impact of our gut health. Rebecca Seal reveals how it could hold the key to everything from tackling obesity to overcoming anxiety and boosting immunity

www.theguardian.com

Increase dietary fiber
Eat the rainbow
Eliminate processed foods
Play in the dirt!

I've long suspected that this is the weak chink in my armor.

 

[FrancisK]

I'm using Emeric's product and it has made a huge difference, when it comes to supps his word is gold. Not the first time his recommendation has gone a long way either....

 

[Dugbet]

... Don't tell me what to do...

Kidding aside, sweeteners are the bane of my existence, but how truly bad are they for gut health?

I'm in the same boat as you, lol I just know that since I increased the flavorings my digestion and stool underwent some changes.

According to some studies, some of these polyalcohols or synthetic fibers could be favorable, but honestly, I do not believe in any of that.

 

[USMuscle9403]

They’re not great. Think of them as probiotics for the bad bacteria

They’re not great. Think of them as probiotics for the bad bacteria

Yea and I admit to consuming them with reckless abandon, but they really don't seem to bother me much

I consume minimum a dozen of these bitches a day now that it's hot