Gut_flora

The gut flora is the human flora of microorganisms that normally live in the digestive tract and can perform a number of useful functions for their hosts. The average human body, consisting of about ten trillion cells, has about ten times that number of microorganisms in the gut.[5][24][25][26] The metabolic activity performed by these bacteria is equal to that of a virtual organ, leading to gut bacteria being termed a "forgotten" organ.[27]

Bacteria make up most of the flora in the colon[28] and 60% of the dry mass of feces.[25] This fact makes feces an ideal source to test for gut flora for any tests and experiments by extracting the nucleic acid from fecal specimens, and bacterial 16S rRNA gene sequences are generated with bacterial primers. This form of testing is also often preferable to more invasive techniques, such as biopsies. Somewhere between 300[25] and 1000 different species live in the gut,[5] with most estimates at about 500.[26][29] However, it is probable that 99% of the bacteria come from about 30 or 40 species.[30] Fungi and protozoa also make up a part of the gut flora, but little is known about their activities.

Research suggests that the relationship between gut flora[31] and humans is not merely commensal (a non-harmful coexistence), but rather is a mutualistic, symbiotic relationship.[5] Though people can survive with no gut flora,[26] the microorganisms perform a host of useful functions, such as fermenting unused energy substrates, training the immune system, preventing growth of harmful species,[25] regulating the development of the gut, producing vitamins for the host (such as biotin and vitamin K), and producing hormones to direct the host to store fats. Extensive modification and imbalances of the gut microbiota and its microbiome or gene collection are associated with obesity.[32] However, in certain conditions, some species are thought to be capable of causing disease by causing infection or increasing cancer risk for the host.[25][28] In particular, Helicobacter pylori is a Gram-negative spiral organism that establishes on gastric mucosa causing chronic gastritis and peptic ulcer disease.[33] H. pylori has also been classified as a carcinogen for gastric cancer.[34]


Vitamin K

Previous theory held that dietary deficiency is extremely rare unless the intestine (small bowel) was heavily damaged, resulting in malabsorption of the molecule. Another at-risk group for deficiency were those subject to decreased production of K2 by normal intestinal microbiota, as seen in broad spectrum antibiotic use.[41] Taking broad-spectrum antibiotics can reduce vitamin K production in the gut by nearly 74% in people compared with those not taking these antibiotics.[42] Diets low in vitamin K also decrease the body's vitamin K concentration.[43] Those with chronic kidney disease are at risk for vitamin K deficiency, as well as vitamin D deficiency, and particularly those with the apoE4 genotype.[44] Additionally, in the elderly there is a reduction in vitamin K2 production.[45]

Recent research results also demonstrate that the small intestine and large intestine (colon) seem to be inefficient at absorbing vitamin K supplements in rat populations low in Vitamin K.[46][47] These results are reinforced by human cohort studies, where a majority of the subjects showed inadequate vitamin K amounts in the body. This was revealed by the presence of large amounts of incomplete gamma-carboxylated proteins in the blood, an indirect test for vitamin K deficiency.[48][49][50] And in an animal model MK-4 was shown to prevent arterial calcifications, pointing to its potential role in prevention of such calcification.[51] In this study vitamin K1 was also tested, in an attempt to make connections between vitamin K1 intake and calcification reduction. Only vitamin K2 (as MK-4) was found to influence warfarin-induced calcification in this study.



Edited 1 time(s). Last edit at 04/24/2013 06:23PM by Panchito.

Interesting but what are the implications

vit k2 is what directs calcium to the correct places. Otherwise, calcium goes to tissue, arteries, etc, creating hard spots or problems. It is also related to aging. So, gut bacteria helps you stay younger and increses the efficiency of the dietary calcium. Other sources of K2 are fermented foods like for example sourkraut.

Panchito Wrote:
-------------------------------------------------------
> vit k2 is what directs calcium to the correct
> places. Otherwise, calcium goes to tissue,
> arteries, etc, creating hard spots or problems. It
> is also related to aging. So, gut bacteria helps
> you stay younger and increses the efficiency of
> the dietary calcium. Other sources of K2 are
> fermented foods like for example sourkraut.

Vitamin K from fermented foods? Interesting. How does this happen?

RawPracticalist Wrote:
-------------------------------------------------------
> Vitamin K from fermented foods? Interesting. How
> does this happen?

This is what wikipedia says:

[en.wikipedia.org]

"Food sources of vitamin K2 include fermented or aged cheeses, eggs, meats such as chicken and beef and their fat, livers, and organs, and in fermented vegetables, especially natto, as well as sauerkraut and kefir.[65]"

I would think soil base bacteria is better than fermented type bacteria

Also, fermented adzuki bean sprouts, fermented kidney beans, fermented black beans and fermented sunflower seeds are also a source of K2 according to a Japanese scientist.

"Is it possible to make nattokinase from natto based on anything other than soybeans"?

Dr. Sumi: "Yes, black beans can be used instead of soybeans, and natto can also be made from azuki beans and kidney beans. Even sunflower seeds can be used efficiently. However, Bacillus natto thrives best on soybeans. It appears that soybean's protein helps to produce nattokinase more efficiently". (see link below)

[www.jafra.gr.jp]

Fermented corn using the nixtamalization can produce K2, however fermented corn used for Polenta is a poor source. Fermented rice (Tempeh) could possibly give K2 also, but l can't be 100% sure on this because those dishes could be made with something else instead of rice or the rice could be treated in a specific way (see below...a complex read).

Semolina also give vitamin K2.

"There is a direct correlation between MK7 production and moisture level; high moisture levels favoured MK7 production. The production of MK7 was enhanced for all solid substrates with the initial moisture level of 70% when using static fermentations". See, it can be complex. (below in link)


SOLID-SUBSTRATE FERMENTATION OF MENAQUINONE 7
WITH BACILLUS SUBTILIS: COMPARISON OF CONTINUOUS
ROTATION WITH STATIONARY BED FERMENTATION AT
DIFFERENT INITIAL MOISTURE LEVELS

Raja Mahanama, Aydin Berenjian, Fariba Dehghani, John M. Kavanagh

[www.conference.net.au]


Here is this also on K2:

"Obtaining sufficient Vitamin K2 is not a problem for healthy people, because they have a colon bacillus that is constantly producing Vitamin K2 in the alimentary canal. However, when people become older, or take medicine containing antibiotics, this bacillus weakens and produces less Vitamin K2".


In regards to K2 from fermented vegetables, the K2 is very very little and unreliable. See page 11 of this link:
[www.efsa.europa.eu]

Just eat well and do some ferments and you should be o.k. As you get older you might need to do some occasional fermentation of sunflower seeds and soy to keep levels up. The people that promote supplements and animal products like to scare us, but no need to worry imo.



Edited 1 time(s). Last edit at 11/02/2013 03:21AM by The Sproutarian Man.

...bitter herbs
which ones are best to help digestion?
I use dandelion is juices or smoothies.

powerlifter Wrote:
-------------------------------------------------------

>
> Our stomach acid is the first line of defense
> against food bourne and opportunistic pathogens
> such as candida. This is why conditions such as
> osteoporosis and weak bones develop as we age, we
> need sufficient stomach acid to absorb minerals
> such as silica, without silica calcium and other
> minerals can do very little to enter the bone
> matrix.

Yes, this is why fermented foods are important...they make the food more acid during digestion and hence make the minerals more absorbable. Acid food during digestion doesn't always mean acidic after absorption in the intestine.


>
> Supporting the release of stomach acid, pancreatic
> enzymes and bile with bitter herbs is good if you
> notice symptoms of low stomach acid such as
> indigestion, belching, early fullness when eating,
> gas, bloating etc. Supporting the gut flora with
> fermented foods and a diet rich in prebiotic
> fibers also can't hurt.
Ferments are our friend, just keep it to a level you can tolerate. Never too much or energy can be zapped....just make it enough and all is good.


>
> Fermented foods aren't part of 80/10/10 and Doug
> Graham thinks they are "rotten food". You don't
> understand the process of fermentation if you
> think that fermented foods are the same as rotten
> decaying food. Infact fermented foods are a great
> food preservation method, which is why they played
> such an important role in so many traditional
> diets.

l never ceased to be amazed at the theories people come up with.

Anyway, l better get back to my research, l am studying fermentation, got some amazing stuff to post in the fermentation thread...it'll really open people's eyes.

Fermentation can go a long way in overcoming the ill effects of food hybridisation among many other things. It's by far the most powerful food processing tool we have for raw foods.

www.thesproutarian.com



Edited 1 time(s). Last edit at 11/02/2013 09:12PM by The Sproutarian Man.

I think Doug Graham has it right theoretically.
The food for humans is fruit but this only work if we were born and raised disease free and our digestive system was functioning properly, and fruits were grown in rich soils.
But in the current world where we live and with many things broken around us and in us, fruits alone is not enough...
Fermenting brings a correction to the problem.
We could actually say that given that seeds and nuts are fruits sproutarians are fruitarians. Fruits are being sprouted and fermented to make them more digestible.



Edited 1 time(s). Last edit at 11/02/2013 10:32PM by RawPracticalist.

RawPracticalist Wrote:
-------------------------------------------------------

> The food for humans is fruit but this only work if
> we were born and raised disease free and our
> digestive system was functioning properly, and
> fruits were grown in rich soils.
Interesting and possible, I tend to think that way myself. + l feel that with clean soils and less hybridisation, anti nutrients were far less (actually, science does back this point up). Would have has ripe fresh fruit and much less anti nutrients and higher digestion = probably perfect food once.


> But in the current world where we live and with
> many things broken around us and in us, fruits
> alone is not enough...
> Fermenting brings a correction to the problem.

Fermentation certainly helps partially fix a very broken food supply.

> We could actually say that given that seeds and
> nuts are fruits sproutarians are fruitarians.
> Fruits are being sprouted and fermented to make
> them more digestible.

Interesting, and yes...l kind of see myself as a fruitarian actually. Sprouts have many concentrated nutrients broken down and can look similar to fruit in compostion [kind of]. Anyway...if we have buckwheat sprouts we are actually eating `fruit sprouts'.


Fermentation brings increased bioavailability of nutrients in many many ways.

Good points you are making.
My only question is what went wrong with nature?
Why is that the food that is readily available, succulent, exotic, digestible is not good enough for humans?
And they have to restore to cooked beans, rice, pasta, yams, and now seaweeds.