Reading Time: 7 minutes

histamine_intoleranceDr Carrie Decker ND, explores the mechanisms behind the increasingly recognised and better understood intolerance to histamine (1% of population are likely to suffer). Responsible for a wide range of apparently unconnected symptoms, the ingestion of histamine containing foods by someone ill equipped to adequately render the amine neutralised can result in an unpleasant series of functional problems.

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Symbiosis between the gastrointestinal microbiota and the host is the basis for these health benefits. In exchange for a stable environment and adequate nutrients, the microbiota play a role in maturation of the gastrointestinal tract, provide the host with nutritional contributions and help safeguard the host from harmful microbes. When this symbiosis is disturbed, introduction

The Gut and Food Supplements

Monday, 11 February 2013 by
Reading Time: 5 minutes

The following commentary is extracted and modified from:

Regulation of Gastrointestinal Mucosal Growth.
Rao JN, Wang JY.
San Rafael (CA): Morgan & Claypool Life Sciences; 2010.

Butyric acid: what is the future for this old substance?

Wednesday, 23 January 2013 by | Comments: 1
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A recent paper in the journal Swiss Medical Weekly explored the developing uses for the application of butyric acid in the management of human health.[1]

Butyric acid (BA) is a carboxylic acid with the formula CH3-CH2-CH2-COOH. It is frequently used in the veterinary field, especially in ruminant animals. Together with other short-chain fatty acids (propionic acid and acetic acid), BA is the principal source of energy produced by ruminal fermentation of cellulose and starch. In the field of zootechnics, butyric acid is used to improve the growth of bovine animals.[2] In humans, BA is synthesised by the colonic microflora (microbiota) during fermentation of digestible fibre, such as cereal flour, inulin, and psyllium.[3]

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Gastroenterology journal coverCoeliac disease is an autoimmune disorder triggered by gluten, a protein in wheat, barley, rye and spelt. Currently, the only treatment available is the adoption of a lifelong gluten free diet, which is made particularly challenging due to the ubiquity of wheat in western diets. It is an excellent example of environmental challenge meeting gene susceptibility, and is a unique example of how exclusion of an environmental trigger can resolve the symptoms.