Feeding your Microbes

It is important to eat a well-balanced, whole food diet in order to maintain healthy colonies of microbial flora. This is due to the varied nutritional requirements of each genus of microbe. If we think in terms of our own nutritional requirements and the consequences of not eating right, we can begin to understand microbial requirements.

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For instance, if I ate a diet that was devoid of vitamin C, I would become more susceptible to colds, my gums would begin to bleed, I would bruise more easily, and I would eventually develop scurvy. Why? Because vitamin C is an antioxidant, and it is a source of collagen. So I would become unhealthy with a lack of vitamin C. My microbes become unhealthy without prebiotics. Consider prebiotics as microbe food.

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Prebiotics of various types are found as natural components in milk, honey, fruits, and vegetables, such as onion, garlic, artichoke, banana, and barley. Asparagus, beets, chicory, tomato, and rye are sources of fructooligosaccharides (FOS).

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FOS do not breakdown during digestion. They are instead metabolized or eaten by beneficial microbes and they create short chain fatty acids. Having FOS in your diet has also been shown to increase mineral absorption, and to decrease serum cholesterol and triacylglycerol.

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Some microbes, like Lactobacillus acidophilus have been studied extensively. This probiotic, which is commonly found in yogurt, has been found to help regulate both diarrhea and constipation, IBS, allergies, eczema, allergies, and it appears to improve immune function. But it needs prebiotics to do these wonderful things. It eats FOS and Isomaltulose.

Isomaltulose is a new candidate as a prebiotic. It naturally occurs in honey, sugarcane juice, and its products such as food-grade molasses. It is not found in refined sugar.

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Galactooligosaccharides (GOS) and raffinose oligosaccharides are also prebiotics. GOS are found naturally in human and bovine milk. Seeds of legumes, lentils, peas, beans, chickpeas, and mustard are rich in raffinose oligosaccharides.