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Author: M. Andrea Azcarate-Peril Publisher: ISBN: 9783030287382 Category : Fermented foods Languages : en Pages :
Book Description
This book examines the role of fermented foods on human gut health and offers a unique contribution to this rapidly growing area of study. Fermented foods have been consumed by humans for millennia. This method of food preservation provided early humans with beneficial bacteria that re-populated the gut microbiota upon consumption. However, novel methods of production and conservation of food have led to severed ties between the food that modern humans consume and the gut microbiota. As a consequence, there has been a documented increase in the prevalence of autoimmune diseases and obesity, which has been correlated to decreased diversity of gut microbes, while infectious disorders have decreased in the three past decades. With the intention of providing a thorough overview of the relationship between fermented foods, nutrition, and health, the editors have grouped the chapters into three thematic sections: food and their associated microbes, the oral microbiome, and the gut microbiome. After an introduction dedicated to the environmental microbiome, Part I provides an overview of what is currently known about the microbes associated with different foods, and compares traditional forms of food preparation with current industrial techniques in terms of the potential loss of microbial diversity. The chapters in Part 2 explore the oral microbiota as a microbial gatekeeper and main contributor to the gut microbiota. Part 3 introduces beneficial modulators of the gut microbiome starting with the establishment of a healthy gut microbiota during infancy, and continuing with the role of probiotics and prebiotics in health preservation and the imbalances of the gut microbiota. In the final section the editors offer concluding remarks and provide a view of the future brought by the microbiome research revolution. This study is unique in its emphasis on the convergence of two very relevant fields of research: the field of studies on Lactic Acid Bacteria (LAB) and fermented foods, and microbiome research. The relationship between these fields, as presented by the research in this volume, demonstrates the intimate connection between fermented foods, the oral and gut microbiota, and human health. Although research has been done on the impact of diet on the gut microbiome there are no publications addressing the restorative role of food as microbe provider to the gut microbiota. This novel approach makes the edited volume a key resource for scientific researchers working in this field.
Author: M. Andrea Azcarate-Peril Publisher: ISBN: 9783030287382 Category : Fermented foods Languages : en Pages :
Book Description
This book examines the role of fermented foods on human gut health and offers a unique contribution to this rapidly growing area of study. Fermented foods have been consumed by humans for millennia. This method of food preservation provided early humans with beneficial bacteria that re-populated the gut microbiota upon consumption. However, novel methods of production and conservation of food have led to severed ties between the food that modern humans consume and the gut microbiota. As a consequence, there has been a documented increase in the prevalence of autoimmune diseases and obesity, which has been correlated to decreased diversity of gut microbes, while infectious disorders have decreased in the three past decades. With the intention of providing a thorough overview of the relationship between fermented foods, nutrition, and health, the editors have grouped the chapters into three thematic sections: food and their associated microbes, the oral microbiome, and the gut microbiome. After an introduction dedicated to the environmental microbiome, Part I provides an overview of what is currently known about the microbes associated with different foods, and compares traditional forms of food preparation with current industrial techniques in terms of the potential loss of microbial diversity. The chapters in Part 2 explore the oral microbiota as a microbial gatekeeper and main contributor to the gut microbiota. Part 3 introduces beneficial modulators of the gut microbiome starting with the establishment of a healthy gut microbiota during infancy, and continuing with the role of probiotics and prebiotics in health preservation and the imbalances of the gut microbiota. In the final section the editors offer concluding remarks and provide a view of the future brought by the microbiome research revolution. This study is unique in its emphasis on the convergence of two very relevant fields of research: the field of studies on Lactic Acid Bacteria (LAB) and fermented foods, and microbiome research. The relationship between these fields, as presented by the research in this volume, demonstrates the intimate connection between fermented foods, the oral and gut microbiota, and human health. Although research has been done on the impact of diet on the gut microbiome there are no publications addressing the restorative role of food as microbe provider to the gut microbiota. This novel approach makes the edited volume a key resource for scientific researchers working in this field.
Author: Dunja Gulin Publisher: Ryland Peters & Small ISBN: 9781849756075 Category : Cooking Languages : en Pages : 0
Book Description
Over 60 delicious, stomach-friendly fermented food recipes for health and vitality. For thousands of years, people have been making naturally fermented vegetables, fruits, dairy products and ales. Japanese cuisine features fermented pickles, miso and kombucha, a fermented tea now commonplace in New York City. In South Korea, live cultured cabbage, or kimchi, is a culinary mainstay and is spreading far and wide. Sourdough bread, made from naturally fermented dough is now coveted across the world.These fermented foods transform sugars and carbohydrates into probiotic powerhouses, containing friendly bacteria that help to maintain a healthy digestive tract. This can help increase energy levels, stabilize blood pressure and lead to healthier, radiant-looking skin. Creative chef, teacher and health-food expert Dunja Gulin presents over 60 tantalizing ways to introduce fermented foods to your everyday diet. Start the day with Banana and Blueberry Kefir Muffins or Comforting Cacao Oatmeal. Lunch & Dinner ideas include Probiotic Gazpacho and Egyptian-inspired Rice and Lentil Stew. The Probiotic Drinks section includes health-boosting concoctions like Coconut Kefir Smoothie, while Something Sweet provides delightfully tempting recipes, such as Sweet Cinnamon & Yogurt Scones.
Author: Teresa Fikes Publisher: Createspace Independent Publishing Platform ISBN: 9781981718672 Category : Languages : en Pages : 36
Book Description
Discover the beneficial techniques of fermentation for a healthier gut! In Fermented Foods for Gut Health, we will take you through the simple fermentation process, its benefits to your body. With the scare of not using some form of antibacterial soap, sanitizers or pasteurized foods and dairy products, we are killing off not only the bad bacteria which is harmful to our bodies, but the good bacteria that is to our bodies for attaining optimum health too. It is a trend today to pay for expensive probiotic pills on eating huge amounts of yogurt to replace the good bacteria that are destroyed. Many of the benefits include: Protects against pathogenic bacteria Improves digestion Helps your body to more effectively absorb nutrients from food Fermentation is a natural and safe method of food preservation, and doesn't involve any chemicals or artificial ingredients Not to mention it is easy and inexpensive to do As the bacteria and yeast feed on sugars surrounding it, enzymes are released to break down the large food particles. In other words, fermented foods are predigested and it is full of enzymes, which the body needs. Fermenting food is not a new concept. It has been around for thousands of years. Something that has been around that long has something to say about health. This is not just a way of preserving foods but also a way of eating healthier and having a healthier life. Fermented Foods for Gut Health book will show you how to save some money while enjoying delicious ways to improve the gut flora for a better digestive system.
Author: Caroline Gilmartin Publisher: The Crowood Press ISBN: 1785007580 Category : Cooking Languages : en Pages : 490
Book Description
The age-old practice of food fermentation is enjoying a well-earned renaissance. As knowledge around the importance of our gut microbiota has grown, so too has the evidence that fermented foods can help support a healthy gastrointestinal tract, boost the immune system and even improve mood. This is due to both the probiotic microbes they contain, and the enhanced nutritional value of fermented foods themselves. In this comprehensive guide, fermentation specialist Caroline Gilmartin delves into the processes and mechanisms involved in both wild and cultured fermentation, examining the microbes involved, parameters for optimal fermentation and what happens if you alter them. Topics covered include the importance of the microbiota; gut health; milk and water kefir; yoghurt; kombucha; vegetable fermentations; appetizing recipes; suggested flavour combinations and finally, safety measures and troubleshooting.
Author: David Ludwig Publisher: Grand Central Life & Style ISBN: 1478947780 Category : Cooking Languages : en Pages : 320
Book Description
The delectable cookbook companion to the #1 New York Times bestselling Always Hungry?, with over 175 delicious recipes! In Always Hungry? renowned endocrinologist Dr. David Ludwig showed us why traditional diets don't work, and how to lose weight without hunger, improve your health, and feel great. The reception to the book has been strong and his online community is active and growing rapidly. Now, in Always Delicious, Dr. Ludwig and Dawn Ludwig have created over 150 easy-to-make and tasty recipes that ignore calories and target fat cells directly. With recipes like Spinach Feta Quiche, Citrus Teriyaki Chicken Stir Fry, Thai Coconut Fish Soup, and Pear Cranberry Pie, which are full of luscious high fat ingredients, savory proteins, and natural carbohydrates, this indispensable cookbook is a liberating new way to tame hunger and lose weight . . . for good.
Author: Katherine Harmon Courage Publisher: Avery ISBN: 9781101905456 Category : Languages : en Pages : 0
Book Description
A revealing look at the 300 trillion microorganisms that keep us healthy--and the foods they need to thrive These days, probiotic yogurt and other "gut-friendly" foods line supermarket shelves. But what's the best way to feed our all-important microbiome--and what is a microbiome, anyway? In this engaging and eye-opening book, science journalist Katherine Harmon Courage investigates these questions, presenting a deep dive into the ancient food traditions and the latest research for maintaining a healthy gut. Courage's insights include: * Meet your microbiome: What it is, how it works, and why it's essential for our immune system--and overall health * Gut-friendly food traditions: A guided tour of artisanal makers of yogurt, kimchi, kefir, kombucha, olives, cocoa, and other vibrant, ancient foods from around the world that feed our microbiome (along with simple recipes for curious at-home cooks) * Cutting-edge science: A first-hand look at some of the top lab facilities where microbiologists are working to better understand the human gut and how to feed it for good health Equal parts science explainer, culinary investigation, and global roadmap for healthy eating, Cultured offers a wealth of information for anyone interested in making smart food choices in our not-so-gut-friendly modern world.
Author: Amanda Archibald Publisher: ISBN: 9780578558035 Category : Cooking Languages : en Pages : 308
Book Description
Nutrition expert Amanda Archibald's groundbreaking resource for learning about the relationship between our genes and the food we eat and how to put it into practice in your kitchen for your best health.
Author: M. Andrea Azcarate-Peril Publisher: Springer Nature ISBN: 3030287378 Category : Technology & Engineering Languages : en Pages : 367
Book Description
This book examines the role of fermented foods on human gut health and offers a unique contribution to this rapidly growing area of study. Fermented foods have been consumed by humans for millennia. This method of food preservation provided early humans with beneficial bacteria that re-populated the gut microbiota upon consumption. However, novel methods of production and conservation of food have led to severed ties between the food that modern humans consume and the gut microbiota. As a consequence, there has been a documented increase in the prevalence of autoimmune diseases and obesity, which has been correlated to decreased diversity of gut microbes, while infectious disorders have decreased in the three past decades. With the intention of providing a thorough overview of the relationship between fermented foods, nutrition, and health, the editors have grouped the chapters into three thematic sections: food and their associated microbes, the oral microbiome, and the gut microbiome. After an introduction dedicated to the environmental microbiome, Part I provides an overview of what is currently known about the microbes associated with different foods, and compares traditional forms of food preparation with current industrial techniques in terms of the potential loss of microbial diversity. The chapters in Part 2 explore the oral microbiota as a microbial gatekeeper and main contributor to the gut microbiota. Part 3 introduces beneficial modulators of the gut microbiome starting with the establishment of a healthy gut microbiota during infancy, and continuing with the role of probiotics and prebiotics in health preservation and the imbalances of the gut microbiota. In the final section the editors offer concluding remarks and provide a view of the future brought by the microbiome research revolution. This study is unique in its emphasis on the convergence of two very relevant fields of research: the field of studies on Lactic Acid Bacteria (LAB) and fermented foods, and microbiome research. The relationship between these fields, as presented by the research in this volume, demonstrates the intimate connection between fermented foods, the oral and gut microbiota, and human health. Although research has been done on the impact of diet on the gut microbiome there are no publications addressing the restorative role of food as microbe provider to the gut microbiota. This novel approach makes the edited volume a key resource for scientific researchers working in this field.
Author: Valerie Pearson Publisher: Woodslane Press ISBN: 9781925868784 Category : Languages : en Pages : 224
Book Description
More than ever, we need to understand the relationship between our gut, our health and our food. This book focuses on fermented foods in particular, how fermentation works and the key role these foods play your diet. It includes recipes to get you started. Eat a little every day, change your microbiome, improve your gut health and change your ......
Author: M. Andrea Azcarate-Peril
Author: M. Andrea Azcarate-Peril
Author: Dunja Gulin
Author: Teresa Fikes
Author: Caroline Gilmartin
Author: David Ludwig
Author: Raphael Kellman
Author: Katherine Harmon Courage
Author: Amanda Archibald
Author: M. Andrea Azcarate-Peril
Author: Valerie Pearson