Tag Archives: probiotic

The best probiotics for your gut health

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The popularity of probiotics in the past 10 years has skyrocketed. A decade ago, most people would probably have given you a bit of a weird look if you asked them whether they were supplementing with probiotics. But now, with the scientific community increasingly proving that your gut health is critical to your overall health, probiotics are a hot topic.

Now, there’s all sorts of words like “good bacteria”, “bad bacteria”, “microbiome”, and “gut flora” bandied about. They sound important, but what the heck do they actually mean? And for that matter, why do you even need to know what they mean? Can’t you just grab any old probiotic product from your supermarket or health store shelves, knock a capsule back once a day, and move on with your life?

Unfortunately, it’s not that simple. There are plenty of probiotic products out there which will provide absolutely no benefit for your gut health, and others that may even do you harm. In order to get the most from your probiotic supplement, you first need to get inside your gut. Metaphorically, not literally – that would be pretty darn gross.

Why do I need to take a probiotic supplement?

Your gastrointestinal tract, henceforth referred to as your gut, is home to over 500 different species of microorganisms. This number of species is likely much higher, as scientists are still funding hundreds of new gut microflora strains every year. These microorganisms number in their billions. Billions, people!

Far from your gut being an incestuous infestation of disgusting microscopic bugs, we rely on these billions of microorganisms for our very existence. A 2012 study published in the Journal of Nutrition in Clinical Practice found that the bacteria in your gut form an intricate, living fabric of natural controls that affect body weight, energy, and nutrition. Another 2012 study, this time published in the Journal of Nature Reviews Neuroscience, noted that the gut microbiotia plays a pivotal role “in the regulation of anxiety, mood, cognition and pain.”

The take away from all these emerging studies is that the microorganisms that live in your gut are far more important than you think. They have the potential to influence almost every aspect of your health, so if things are unbalanced down there (and they probably are!), there’s no way you can ever be fully healthy.

Your gut is probably lacking in good bacteria

The reason I say that your gut microbiome (the “living community” of bacteria and yeast which resides in your gastrointestinal tract) is probably a bit sad is because modern society has it in for these useful little guys. For starters, evidence shows that a natural birth is critical for exposing newborn babies to certain beneficial bacterial strains which then go on to colonize their gut. As this article from Science Daily puts it:

Each individual’s community of gut microbes is unique and profoundly sensitive to environmental conditions, beginning at birth. Indeed, the mode of delivery during the birthing process has been shown to affect an infant’s microbial profile.

Communities of vaginal microbes change during pregnancy in preparation for birth, delivering beneficial microbes to the newborn. At the time of delivery, the vagina is dominated by a pair of bacterial species, Lactobacillus and Prevotella. In contrast, infants delivered by caesarean section typically show microbial communities associated with the skin, including Staphylococcus, Corynebacterium, and Propionibacterium. While the full implications of these distinctions are still murky, evidence suggests they may affect an infant’s subsequent development and health, particularly in terms of susceptibility to pathogens.

Essentially, if you had a cesarean birth, your gut is off to a very bad start. The next great blow to your gut health comes with antibiotics. Every time your doctor prescribed a round of antibiotics to kill of some pathogen in your body, it also killed off the good bacteria in your gut. Antibiotics are not selective, meaning they kill everything in your gut – good and bad.

Finally, there’s all sorts of other environmental toxins, prescription meds, and oral contraceptives which have been shown to take their toll on your gut health. Suffice to say that your population of beneficial bacteria is not what it should be.

Are the probiotics in fermented foods enough?

This one is a little more difficult to answer. For some people, the probiotics they receive from fermented foods may be sufficient to keep their gut happy and healthy, but only if they work hard at it. These people would need to have an already healthy gut biome, and they’d need to be eating a variety fermented foods per day. Examples of fermented foods include:

  • sauerkraut
  • kimchi
  • kombucha
  • kefir
  • kvass

All of which need to be raw and unpasteurized. These foods can be very expensive to buy, and are time consuming (but highly rewarding!) to make. Most people don’t want that kind of commitment. If you do, check out our easy DIY sauerkraut recipe.

If you’re not prepared to eat a range of different fermented foods every day, or if you have been exposed to a cesarean birth, antibiotics, or have serious digestive issues, you NEED to get your hands on a quality probiotic supplement. Here’s how.

Finding the best quality probiotic supplement

If you find the right probiotic supplement for your needs, your gut will flourish. Quality probiotic supplements provide billions of beneficial bacteria which actually re-colonize your gut and make it a happy place once more. If you’ve been suffering from digestive issues (diarrhea, constipation, stomach pain, gas, nausea, etc), you’ll likely notice the difference within a few days, if not immediately!

Cheap or poor-quality probiotics, on the other hand, use the wrong bacterial species or don’t allow those bacteria to actually take up residence in your gut. A classic example of this is acidophilus yoghurt – it might help your digestion when you eat it, but it’s effects are only temporary, simply because those bacteria aren’t designed to actually live in your gut.

Prescript-Assist Probiotic $49 on Amazon

This probiotic easily gets the thumbs-up from us, for a number of reasons. Firstly, it’s endorsed by Chris Kresser, a key figure in the health industry who I have a lot of respect for due to his obsession for reviewing the scientific literature and really knowing his stuff. If Chris says its good, its probably good.

Next, Prescript-Assist sources it’s beneficial bacteria from soil-based organisms – bacteria and other microorganisms which we would commonly have been exposed to before humanity developed a repulsion for getting dirt on its hands. These bacteria have been scientifically proven to live in the human gastrointestinal tract, meaning this supplement helps you to rebuild you gut population, rather than just temporarily bolstering it (as with many other probiotics).

Finally, Prescript-Assist also contains a humic/fulvic acid prebiotic which helps those good bacteria to thrive and flourish within their new home (your gut!). Essentially, it plants your seedlings, and gives them a healthy dose of organic fertilizer at the same time.

Primal Probiotics $29 through Primal Blueprint

These potent little babies pack a serious punch, and are endorsed by another of our health heroes, Mark Sisson. I like these probiotics as they’ve gone for high-potency, high-quality bacterial strains rather than just a vast number of low-return bacterial species. That’s what a lot of companies rely on to sell their probiotic product – “contains 150 billion trillion CFU’s!”, when really it’s about quality, not quantity. What’s the point in sending hundreds of billions of bacterial strains through your gut, if they don’t actually want to live there?

Primal Probiotics come with excellent reviews and plenty of information regarding their effectiveness and why they’ve selected certain strains. They’re also designed to survive the harsh environment of your stomach and make it through to your gut intact, which can’t be said for many other probiotic supplements.

Different strokes for different folks

While the above two probiotic supplements are a great start, everyone is different. With this in mind, if your body doesn’t respond well to them after the initial “adjustment” period (usually around a week), shop around and find a probiotic which is also well-respected and which suits your needs better.

Do you have a go-to probiotic supplement which you love? Tell us the difference that it’s made in your life!

 

How to Make Sauerkraut in 3 Steps: DIY Probiotic!

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Eating fermented foods is a must if you want to optimally digest and absorb everything you eat. Our ancestors ate cultured and fermented foods constantly, so we would have a steady stream of friendly bacteria coming into our system. Nowadays these traditional foods have mostly fallen by the wayside, along with their plentiful benefits.

Everyone should eat fermented and cultured foods, but particularly if you suffer from any sort of chronic health issues. I find it really helps my digestion!

Why it’s worth it to DIY instead of buy

Store-bought probiotic foods or capsules will never be as fresh or contain as many friendly bacteria as what you make at home. Plus they are super expensive.

They are also frequently pre-pasteurized, and then the culture is added back in. This is a crappy unnatural way of doing things according to the requirements of the food industry. Making things yourself gets you the biggest health benefit and saves you the most cash.

FACT: The fermentation process of sauerkraut causes the vitamin C content to multiply by 10 x! Sailors historically ate sauerkraut to avoid scurvy because it was so nutritious and didn’t spoil easily.

How to make sauerkraut in 3 steps

First collect your stuff.

  • Cabbage (any size and type will do, organic is best)
  • Knife and chopping board
  • Large mixing bowl
  • Large glass jar (bigger than your cabbage. I normally use a medium-size cabbage and a 2L jar)
  • Another smaller jar that fits inside the mouth of your large jar. I normally use something like a tall skinny olive jar or sauce jar.
  • Salt (Pink Himalayan Salt is best, but sea salt is still better than table salt)
  • Whey (optional. You can buy this from a local farm or make your own from yogurt)

If you use whey, your sauerkraut will be ready in 3-4 days. If you don’t, it will take 1-2 weeks.

Step 1: Chop

Take off the outer 2 leaves of your cabbage and set them aside – you’ll need them later. Then go nuts and chop your cabbage as small as you can be bothered chopping it. The pieces definitely shouldn’t be any bigger than 1cm x 1cm, but they can be as small as you want (but not puree!). If you have a good food processor you can use that too.

how to make sauerkraut - step 1

Step 2: Salt and Sit

Get your bowl and plunk in about 1/3 of your cabbage, then sprinkle a big tablespoon of salt over it. Put in another 1/3, then another tablespoon of salt. Last 1/3, then 2 tbsp of salt. The rough guideline here is 4 tbsp salt per 1 kg of cabbage. Generally this would mean 3 tbsp salt for a small cabbage, 4 tbsp for a medium cabbage, 5-6 tbsp for a large cabbage.

Then let your salted cabbage sit for about 20 minutes. The salt draws the moisture out of the cabbage.

how to make sauerkraut - step 2

Step 3: Knead and Pack

Spend about 5 minutes or so kneading, squeezing and punching your cabbage to get as much juice out of it as possible. The goal is to get enough juice out to cover the cabbage once it goes in the jar.

how to make sauerkraut - step 3

Pack it into the jar as tightly as you can, pushing it down to get any air out. Add a few tbsp of whey if you’re using it.

how to make sauerkraut - step 3

At this point see how much liquid you have – you might need to top up with a little more whey or water (filtered/purified if possible). The liquid should be 1-2 cm above the top of the packed cabbage surface.

It’s imperative that the liquid covers the cabbage bits since we are going for anaerobic fermentation (no air contact allowed!).how to make sauerkraut - step 3

Grab the cabbage leaves you saved earlier, fold them and place them on top to make as good of a ‘lid’ as you can. This is to keep the cabbage below the liquid. Weigh down this lid with your smaller jar. Put some water in the smaller jar to keep it weighed. Check that all of the chopped/packed cabbage is below the liquid. This is important to avoid mold. It’s ok if the cabbage leaf ‘lid’ pokes above the liquid, because you won’t be eating it.

how to make sauerkraut - step 3

how to make sauerkraut - step 3

How to check that your sauerkraut is ready

That’s it! Now place it in a cupboard or a cool dark place out of the way somewhere. Wait for 3-4 days if you used whey, or 1-2 weeks if you didn’t.

It’s always safe to taste, as long as there is no mold. You’ll know it’s ready when it starts to taste kind of sour, fizzy, and a lot less salty. When it’s lost enough saltiness for you, take out the weight and the leaf lid, put the lid on the big jar and keep the sauerkraut in the fridge.

A few tips:

  • If your big jar ends up being pretty full, I recommend putting it in a big bowl while it’s fermenting. There will be gases produced and the liquid level might rise. The big bowl is in case of overflow.
  • Keep checking it to make sure everything is below the liquid. Add a little water if it’s looking a bit dry.
  • If you see mold, most articles I’ve read recommend throwing out the whole batch. If you’re not sure whether it’s mold (ie a small white floating patch) you could scoop out a significant area surrounding it, and then continue fermenting. If the white stuff / mold doesn’t come back after a few days, it should be safe.
  • As a general rule, if there’s no mold it’s safe to eat. Mold is a risky area and if in doubt, just get rid of it and start again. Next time make sure you pack the cabbage down really well, put enough liquid in, and keep everything consistenly below the liquid level.

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How did it go?

Share your tips, questions, comments, experiences below. Is your digestion better? Skin clearing up? Immunity boosted? Sauerkraut rocks :)

Recipe: Super Tasty Anti-inflammatory Anti-Candida Immune-boosting Dip

Thrive Primal_anti inflammatory clean dip recipe-01

After fully enjoying all the tastiness of multiple holiday parties over Christmas and New Years (no guilt or deprivation here!), needless to say my digestion has been a little off. More sugar than usual, and less fresh, whole and fermented foods have led to a bit of trouble with gas and constipation. I also started to feel a little bit of Candida symptoms today.

My clean eating dip recipe

I decided to whip up a tasty nutritious dip that would shut that right down, plus help boost my immune system and heal any inflammation that sugary holiday treats have left behind.

Real Food Recipe: Super Tasty Anti-inflammatory Anti-Candida Immune-boosting Dip

Prep Time: 10 minutes

Yield: Enough for 2 people for a snack. Multiply the amounts if you're making for a party.

Real Food Recipe: Super Tasty Anti-inflammatory Anti-Candida Immune-boosting Dip

A tasty snack or party dip that is just as healthy as the veggies you'll be eating it with. Treat this dip like a prescription to give your immune system a boost, bring down inflammation and stop Candida symptoms. Also delicious as a burger patty topping, sauce for baked chicken, or as a dip with sweet potato fries.

Ingredients

  • 3-4 cloves raw organic garlic
  • 1 tbsp red palm oil
  • 2 drops oregano essential oil
  • 6 squirts Frank's red hot sauce
  • 1 tsp good whole grain dijon mustard
  • 4 tbsp raw organic grass fed sour cream, or use organic plain greek yogurt
  • 1 tbsp raw organic grass fed kefir
  • 1/2 tsp ground turmeric
  • 1/4 tsp cayenne pepper
  • Generous sprinkle of pink Himalayan salt

Instructions

  1. Smush, peel and chop the garlic cloves as finely as you can. Leave them to sit for a few minutes while you prepare the other ingredients.
  2. Pile everything else into a medium sized bowl.
  3. Add the garlic, and mix well. Scoop it all into a clean bowl to serve. That's it!

Notes

Kitchen tip: Chopping the garlic and then leaving it to sit for a few minutes allows the active ingredient, allicin, to increase by 8-10 times. This helps the garlic give you an even stronger immune and anti-Candida boost.

Nutrition tip: Use this anti-inflammatory dip to alleviate symptoms of headaches, hangover, joint and muscle pain, indigestion, cold and flu, or Candida.

Recipe tips: If you're not into spice, exclude the Frank's Red Hot. However, you should try to include the cayenne pepper as its medicinal ingredient (capsaicin) activates the medicinal ingredient in turmeric (curcumin) for stronger anti-inflammatory effectiveness. Try adding in other tasty whole-food ingredients such as fresh herbs, lemon juice or hemp seeds for a different flavour.

https://www.thriveprimal.com/anti-inflammatory-anti-candida-immune-boosting-dip-recipe/

If you’re wondering where to find good primal-approved dairy products, see my post on where to find raw organic grass fed sour cream, or raw organic grass fed kefir.

 This recipe contains lots of awesome active real food ingredients which should help with symptoms like headaches, joint pain, acne, digestion problems, tooth decay, and cold/flu viruses. It does this by providing natural anti-inflammatory and immune-boosting compounds as well as probiotics, good fats and minerals. Oregano oil itself has over 32 anti-inflammatory compounds in it! ** Make sure you only buy therapeutic-grade essential oils, as the ones you buy at the health food store are only for smell are not safe to consume. However therapeutic-grade ones are potent medicines for the body.

Treat it like a prescription and eat every last tasty drop! You’ll be scraping out the bowl with your fingers, trust me!

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