I’ve previously highlighted the fact that gut dysbiosis sets the stage for grain-related disorders, and as the evidence is now piling up, I’m more convinced than ever that the gut microbiota is the key to preventing and treating non-celiac gluten sensitivity and possibly even celiac disease. The human cells in our body only produce the […]
In the first part of the series of posts on prebiotics I made it clear that even though only some types of carbohydrates such as inulin, oligofructose and resistant starch are officially labeled as prebiotics, a lot of fermentable substrates found in vegetables, fruits and other whole foods actually work as prebiotics since they stimulate […]
Is the Rise in Grain/Gluten Sensitivity and Celiac Disease Caused by Changes in the Human Microbiome?
Grains are difficult for humans to digest, and consequently we see a whole range of health problems associated with the consumption of wheat, barley and other cereals. Proteins and other antinutrients found in grains seem to be especially problematic, and anecdotal reports suggest that a lot of people see significant health improvements when they exclude […]
Research shows that more than 90% of cells in the human body are microbial, and we are only now starting to discover the complexity of the interaction between the human microbiome (microbes and their genes) and the rest of our body. While outdated textbooks often contain a small segment on gut bacteria and their role […]
Cholelithiasis (presence of stones in the gallbladder) is a very common condition affecting 10-15% of adults in Europe and the USA. This makes it the most common gastrointestinal disorder requiring hospitalization. The pathogenesis of Cholelithiasis isn’t fully established, but new research suggests that dysbiosis could be an important underlying cause. Cholelithiasis can then be added […]
True food allergies are very rare, but there seems to be a fast-growing number of people experiencing some type of food intolerance. Fatigue, bloating, diarrhea or other symptoms typically appear many hours after a meal, and this delayed response makes it hard to know exactly what caused the problem. Also, the fact that food intolerance […]
It’s estimated that 75% of the world’s population lose the ability to completely digest lactose after infancy (1). Insufficient levels of lactase are often described as the cause of lactose intolerance, and therefore a common belief is that lactose intolerance is a permanent condition. However, scientific studies have made it clear that this is not […]