Fermented foods are trendy and consuming them is good for your gut health. Learn more about the science behind fermented foods, their beneficial effects, and why not all qualify as probiotics.
Your allies to take care of your gut microbiota: a varied diet with high-fiber content
27 Nov 2019by Cristina Sáez
Since it is known that the gut microbiota is extremely important for general health, increasingly more people are interested in looking after it. Dietitian Danielle Capalino, explains how we can take care of our gut bacteria.
How to take care of your digestive health: regular fermented milk consumption can improve mild digestive symptoms
25 Apr 2019by Allison Clark
A recent study by Philippe Marteau has analyzed and evaluated the speed at which abdominal discomfort improves after a fermented milk product (FMP) is consumed.
Have a look at our infographic to learn how a dysfunctional intestinal barrier may play a role in the development of gastrointestinal diseases.
Check out this infographic from the International Scientific Association for Probiotics and Prebiotics (ISAPP) with examples of fermented probiotic foods that are beneficial to gut microbiota and, therefore, our health.
This infographic from the International Scientific Association of Probiotics and Prebiotics (ISAPP) helps us understand the differences between probiotics and prebiotics and how they can help maintain balance in the gut microbiota.
The scientific community has reacted to the publication in Cell that pointed to the reduced effectiveness of probiotics by questioning these investigations and defending the benefits of certain bacteria.
A new article published in Nature reveals new information about the link between gut microbiota and infant development, evolution and the transition from infancy to childhood.
During TEDxHa’pennyBridge in Dublin, Principal Investigator at the APC Microbiome Institute in Cork, John Cryan, gave a talk about the connection between the gut, brain and microbiome, and its impact on psychiatric and immune disorders.
Here is an interview with the Italian microbiologist Lorenzo Morelli, whose research focuses on the probiotics present in fermented foods as an alternative to medical treatments.