Pre-biotic & pro-biotic:
Understanding the difference between prebiotics and probiotics is essential to maintain a healthy gut. Prebiotics serve as food for the gut microbiota, while probiotics are supplements containing live microorganisms that support optimal gut health when ingested. These substances can occur naturally in food or be manufactured in laboratories as supplements to enhance gut health.
Insight into probiotics:
Probiotics should ideally be taken on an empty stomach or at least 2 to 3 hours after your last meal. This timing is crucial because we want the probiotics to reach your intestines quickly once they enter your gastrointestinal system. The stomach acids can hinder, diminish, or even destroy probiotics that lack a protective micro-shield.
When probiotics are shielded, they safely navigate through the stomach and reach the intestine, where the pH transitions from acidic to neutral. This change in pH causes the protective micro-shield around the probiotics to dissolve easily. Once in the intestine, the activated probiotics, consisting of live microorganisms, adhere to the intestinal walls and commence proliferation, thereby supporting the gut's immune system. Conversely, non-shielded probiotics face exposure to the stomach's strong acid, with a pH ranging from 2 to 3.5, resulting in significant degradation within the initial 30 minutes after consumption.
Temperature & probiotics:
Maintaining an optimal temperature is crucial for successfully culturing probiotics, whether it's in a controlled environment or within the body's anaerobic conditions.
The body's standard internal temperature is 37.6°C.
The fermentation temperature required to activate probiotics ranges from 30°C to 43°C. For certain probiotics like those found in yoghurts, fermentation typically occurs around 45°C.
Probiotic cultures are rendered inactive at temperatures exceeding 46°C. Therefore, when preparing fermented foods such as Kimchi, it's important to avoid exposing them to excessively high cooking temperatures.
The GUT Microbiota:
Within the intestinal flora dwell numerous microorganisms that play vital roles in maintaining the inner environment of the GI tract. This intricate system directly communicates with the brain through what's known as the gut-brain axis. Short-chain fatty acids (SCFAs) emerge as key players in safeguarding the integrity of mechanical barriers within the gut. They achieve this by upregulating gene expression in the intestine, particularly for type junction proteins like occludin, zonula occludens, and claudins. This action facilitates the tightening or closure of gates such as tight junctions, desmosomes, and gap junctions at the cellular membrane. Consequently, the movement of molecules in and out of the gut's cell wall is regulated, leading to a decrease in intestinal permeability. In simpler terms, this mechanism effectively prevents leaky gut.
So, where does the production of SCFA occur? Primarily, it is generated through the fermentation process of "non-digestible" carbohydrates, such as dietary fibres, polysaccharides, and resistant starches.
RS 1 - RS 4: These encompass the four main types of resistant starch, which are:
Resistant starch
Non-starch polysaccharides
Oligo-polysaccharides (prebiotics)
Monosaccharides (alcohols)
Additionally, there is another source wherein certain beneficial bacteria convert their substance into SCFA.
Impact of a High Alkaline Diet on Gut Bacteria Growth:
Natural alkaline food choices such as fruit juices and vegetable juices come with a natural pH-balancing effect on the gut bacteria flora. Opting for natural alkaline foods like fruit and vegetable juices naturally balances the pH levels within the gut microbiota.
Alkaline water, though artificially produced, carries a bitter taste and lacks sweetness. When consumed, it enters the stomach and dilutes the natural acidity levels of the digestive tract, consequently affecting the pH balance in the gastrointestinal (GI) tract and altering blood pH levels. As previously noted, a lower pH of stomach acid promotes increased bacterial growth in the gut, leading to various digestive issues such as reflux disorder, gastrointestinal distress, and metabolic alkalosis. This condition can result in several disturbances including nausea, vomiting, tremors, numbness, confusion, dehydration, muscle twitching, light-headedness, and tingling sensations in the face, feet, and hands, along with prolonged muscle spasms.
Curious about who should consider drinking alkaline water?
It's individuals facing challenges with severe kidney disorders, finding it difficult to manage imbalances in their bloodstream, coping with inflammatory conditions, dealing with chronic ulcers in the gastrointestinal tract, and experiencing hyper-acidity in the stomach.
Factors Affecting GUT Microbiota Composition:
The composition of GUT microbiota is influenced by age, birth mode, early-life diet, antibiotics usage, and drinking water.
Consequences of Gut Microbiome Deficiency:
A deficiency in the gut microbiome can impact energy metabolism, nutrient absorption, and the immune system., respectively.
Origin of the Gut Microbiota:
The origin of these bacteria primarily stems from factors such as stomach acid, gut immunity, and gastrointestinal flora.
The origin of gut microbiota hinges on the pH equilibrium within the digestive system. The stomach typically maintains a pH level ranging from 1 to 4, while the intestines require a pH of approximately 5 to 6. According to a theory, a reduction in stomach acid pH can lead to bacterial overgrowth in the intestines. This implies an inverse relationship between stomach acid pH and bacterial proliferation in the gut—more acidity corresponds to fewer bacteria. Stomach acid serves as a natural deterrent against bacterial colonisation in the intestinal flora. However, a decrease in stomach acid levels, resulting in heightened bacterial growth, could potentially trigger various oesophageal disorders such as reflux disease, colitis, type II diabetes, irritable bowel syndrome, and more.
Conclusion:
The stomach's acidity doesn't equate to increased gut bacteria; it operates inversely internally. Furthermore, opting for alkaline foods tends to balance stomach acids rather than simply lowering the pH level. Nature operates on the principle of balance rather than mere pH adjustments. However, as we've discussed earlier, artificially synthesised alkaline water can significantly disrupt stomach acid pH. The critical factor in inhibiting bacterial production in our gut lies in diseases resulting from dietary and lifestyle choices, ultimately leading to a leaky gut.
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