More and more people are realizing the health benefits of beneficial bacteria in the human digestive tract. Ancient cultures recognized this importance on a practical level, and their confidence in fermented and cultured foods is being validated by scientific research. People who choose to avoid all animal products, and therefore can't eat dairy-based yogurt or kefir, can find vegan probiotics supplements and certified food products.
The American National Institutes of Health have begun to focus on learning more about the kinds of bacteria that exist in the human gut. They have identified many strains previously unknown, like Faecalibacterium prausnitzii, and hope to pinpoint their function in the body. There are also harmful microbes in the gut.
Scientists say that there are far more intestinal bacteria than cells in a human body - as much as ten times more. This gives you an idea of how much activity goes on in the process of digestion and utilization of food. There are harmful, disease-causing organisms, like yeasts; these are held in check by beneficial microbes. Poorly digested food or damaged walls of the large and small intestine cause allergic reactions and inflammation. Beneficial bacteria produce secretions that boost the immune system, helping to reduce inflammation, flatulence, and constipation.
The nutritional world has long recognized the value of fermented and cultured foods, which are traditional foods in many cultures. Americans today love yogurt and kefir, but many commercial products include unhealthy things like high fructose corn syrup and sugar, which encourage the growth of yeasts at the expense of beneficial bacteria.
Many consumers are familiar with Lactobacillus, a forms of good bacteria found in milk cultures. Dairy products, of course, are not in a vegan diet. However, Lactobacillus is found in kombucha, a fermented tea drink, in vegetable foods like kimchee, and in green superfoods - chorella, spirulina, and blue-green algae.
Other forms of beneficial organisms are found in fermented soy products familiar to most vegans. Tempeh, miso, and soy sauces like tamari and shoyu are rich in probiotics. Fermented foods of European cultures include sauerkraut and pickles.
Packaged foods made especially for vegans will display the industry symbol on the label. Vegetarian products may contain colors, preservatives, or flavors that are of animal origin. Dishes made at home are easy to control, but purchased foods and supplements should have the symbol that assures consumers they are free of animal products. Some manufacturers ensure against cross-contamination by using separate facilities for vegan foods.
The facts are that eating out complicates things further for vegans, and stress and lack of exercise (symptomatic of a busy lifestyle) are hard on beneficial bacteria. Fortunately, probiotics come in supplement form, and some are made especially for vegans. This is a good way to get friendly bacteria in concentrated form, with millions of organisms and often several strains of different microbes. This makes maintaining a high level of flora easier than ever.
The American National Institutes of Health have begun to focus on learning more about the kinds of bacteria that exist in the human gut. They have identified many strains previously unknown, like Faecalibacterium prausnitzii, and hope to pinpoint their function in the body. There are also harmful microbes in the gut.
Scientists say that there are far more intestinal bacteria than cells in a human body - as much as ten times more. This gives you an idea of how much activity goes on in the process of digestion and utilization of food. There are harmful, disease-causing organisms, like yeasts; these are held in check by beneficial microbes. Poorly digested food or damaged walls of the large and small intestine cause allergic reactions and inflammation. Beneficial bacteria produce secretions that boost the immune system, helping to reduce inflammation, flatulence, and constipation.
The nutritional world has long recognized the value of fermented and cultured foods, which are traditional foods in many cultures. Americans today love yogurt and kefir, but many commercial products include unhealthy things like high fructose corn syrup and sugar, which encourage the growth of yeasts at the expense of beneficial bacteria.
Many consumers are familiar with Lactobacillus, a forms of good bacteria found in milk cultures. Dairy products, of course, are not in a vegan diet. However, Lactobacillus is found in kombucha, a fermented tea drink, in vegetable foods like kimchee, and in green superfoods - chorella, spirulina, and blue-green algae.
Other forms of beneficial organisms are found in fermented soy products familiar to most vegans. Tempeh, miso, and soy sauces like tamari and shoyu are rich in probiotics. Fermented foods of European cultures include sauerkraut and pickles.
Packaged foods made especially for vegans will display the industry symbol on the label. Vegetarian products may contain colors, preservatives, or flavors that are of animal origin. Dishes made at home are easy to control, but purchased foods and supplements should have the symbol that assures consumers they are free of animal products. Some manufacturers ensure against cross-contamination by using separate facilities for vegan foods.
The facts are that eating out complicates things further for vegans, and stress and lack of exercise (symptomatic of a busy lifestyle) are hard on beneficial bacteria. Fortunately, probiotics come in supplement form, and some are made especially for vegans. This is a good way to get friendly bacteria in concentrated form, with millions of organisms and often several strains of different microbes. This makes maintaining a high level of flora easier than ever.
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