by Andreu Prados
A new study of 6,811 subjects from the American Gut Project, led by Rob Knight explores in depth how fermented foods impact gut microbiota composition and function.
From sourdough bread to kefir, fermented foods are a hot topic! But do you know exactly where they come from or what their benefits are and what is their link to the gut microbiota?
Probiotics and their health benefits are often the subject of both conversations and questions. Today, GMFH’s editorial staff offers you a selection of material developed by the International Scientific Association for Probiotics and Prebiotics (ISAPP) to better understand these bacteria.
by GMFH Editing Team
Hana Kahleova, Director of Clinical Research at the Physicians Committee for Responsible Medicine (Washington, USA), explains the effect of a plant-based diet on the gut microbiota and why it is beneficial for your overall health and wellness.
by GMFH Editing Team
Fermented foods are a known source of lactic acid bacteria. A high-throughput sequencing analysis of food and human metagenomes proves that fermented foods are a source of lactic acid bacteria for the gut microbiome, and that abundance is shaped by both age and lifestyle.
by GMFH Editing Team
Interviewed at the 8th Gut Microbiota for Health World Summit 2019 in Miami (USA), Natasha Haskey analyzes what happens in the gut microbiota when we change our diet.
by 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.
by GMFH Editing Team
Not all fermented foods are a source of probiotics. Scientists from the Department of Nutritional Sciences at King’s College London have reviewed the impact of kefir and major non-dairy fermented foods on the gut microbiota and gastrointestinal health.
In his book Microbiology and Technology of Fermented Foods, Professor Robert Hutkins from the University of Nebraska (USA) analyzes the unique properties of fermented foods, including their potential health benefits.
by Megan Mouw
On World Microbiome Day 2019, under the slogan ‘Bacterial Resistance to Antibiotics’, we want to raise awareness about inappropriate use of antibiotics, which is one of the main threats to our gut microbiota and overall health.
