The foods we eat commonly affect our #gut #microbiota by triggering the production of #bacteriophage, which are the viruses that infect and replicate inside #bacteria. The #microbiome is made up of hundreds of different bacteria and the #phages they host. Researchers from San Diego State University have discovered a new way to harness food as medicine by identifying common dietary compounds that can kill specific bacteria without affecting others.

The department of Immunology from the University of Toronto have recently completed research into the origins and causes behind inflammation of the heart (#myocarditis). Whilst many other studies have been conducted, resulting in a variety of theories, there has not yet been a conclusive definition of how risk factors and environmental exposures intersect. The Toronto team have shown in their results that genetic predisposition, production of a commensal #gut #microbial #autoantigen, and systemic #inflammation combine to trigger the generation of autoreactive CD4+ T cells that cause autoimmune myocarditis and #cardiac dysfunction.

Many theories have been developed to explain why animals exhibit certain social behaviours, the impact of the #microbiota, however, has rarely been considered.  In a review published in Science Mag this month, scientists have examined several pre-clinical and clinical trials investigating the effect of the microbiota on the social brain. It has been discovered that through a diverse set of pathways the gastrointestinal microbiota is able to send signals to the brain, this is known as the #microbiota-gut-brain axis. The microbiota plays a key role in neurodevelopment from early life into adulthood influencing processes such as #neurotransmission and #neuroinflammation as well as behaviour throughout lifespan. With animals having evolved in a microbial world, these signals may have influenced the animal brain throughout evolution.

There have been various studies investigating the impact on the #microbiome of different kinds of diets, such as vegetarian versus meat based, but as yet none to question whether the cooking process itself alters the composition of the microbial ecosystems in our guts. Cooking involves exposing food to heat which can change the foods chemical and physical properties. Researchers from the University of California and Harvard University have set out to answer whether these alterations change the microbial environment of the #gut.

Scientists have discovered that some individuals harbour a #bacterium in their #gut that produces enough #alcohol to damage their #liver even without having drunk any alcohol. The link between the gut and non-alcoholic fatty liver disease (#NAFLD) was established when Drs were treating a patient who presented with severe non-alcoholic steatohepatitis (#NASH) and auto-brewery syndrome (#ABS), where an individual can become #drunk after eating sugary foods. This was despite consuming an alcohol-free diet. The individual had an ultra-high blood alcohol concentration (#BAC) which was found to have happened as a result of bacteria. The patient did recover after dietary changes and antibiotic treatment.

Frontiers of Microbiology have published a new study examining the differences in bacterial composition and microbial diversity of organically grown versus conventionally grown apples. The #gut #microbiome plays a vital role in helping control digestion as well as aiding the immune system. An imbalance of healthy and unhealthy microbes in the intestines may contribute to high blood sugar, high cholesterol, weight gain and other disorders. This study focuses on the #plant-gut microbiome axis and the importance of #raw eaten plants as a source for microbes.

Salmon Nasal Cartilage–Derived Proteoglycans Offer Anti-Aging Benefits to Joints and Skin By Dr Carrie Decker ND We often don’t know what we have until it is gone. Our youthful skin with its healthy glow, the ease with which we jump out of bed to take a morning run: these are things we often do not

As functional disorders of the gut continue to increase in occurrence and develop in frequency across all population groups, a broad based review in the Journal Digestive Disorders published in Feb 2018 is a welcome chance to tease out elements of discord and dysbiosis that present opportunities for personalised intervention.[1]

Background and Summary: Traditionally, functional gastro­intestinal disorders (FGID), including functional dyspepsia or irritable bowel syndrome (IBS), are defined by more or less specific symptoms and the absence of structural or bio­chemical abnormalities that cause these symptoms. This concept is now considered to be outdated; if appropriate tests are applied, structural or biochemical abnormalities that explain or cause the symptoms may be found in many patients. Another feature of FGID are the highly prevalent psychiatric comorbidities, such as depression and anxiety.

Dr Carrie Decker ND, explores some practical interventions and provides a brief overview on the role of your gut and the development and progression of psoriasis.

If you or a loved one has psoriasis, you probably are familiar with the struggles of waxing and waning symptoms of dry, flaking skin, possibly accompanied by itching and pain as the skin repeatedly cracks in regions, while it goes through various phases of healing and shedding. For some people the issue is rather mild, and only presents as a somewhat unsightly patch which may be uncomfortable for others to see as they may fear it is contagious.  For others, the pain and symptoms are more severe, and may be accompanied by arthritis (known as psoriatic arthritis), which causes progressive damage to the joints and often requires medications and management by a rheumatologist to prevent irreversible joint destruction.

When asked, what is the best diet to follow, there is normally a wide range of options provided. These are mostly based on contemporary patterns, ethical, religious, geographical and preference. However, whilst all dietary practices have aspects that are lauded over, one style of eating consistently supports general benefit to the consumer. That is the traditional Mediterranean diet (MD), defined as: A nutritionally recommended dietary pattern characterised by high-level intake of fruit, vegetables, legumes, nuts and minimally processed cereals, moderately high consumption of fish, low intake of saturated fat, meat and dairy products and regular, but moderate, consumption of alcohol. Unesco has recognised the Mediterranean diet (MD) as an intangible cultural heritage.