Day 2- International Nutritional Webinar 2K22

 

NUTRITION WEEK CELEBRATIONS-DAY 2

 

SPEAKER: Ms Lokeshwari Ramireddy, School of Biosystems and Food Engineering, University College Dublin, Ireland

TOPIC: ROLE OF PROBIOTICS AND PROBIOTICS ON GUT HEALTH. SOME HIGHLIGHTS OF THE LECTURE WERE:

·       GUT MICROBIOTA:

-The microbes are 10-100 trillion.

-the number of microbes in the human body is10 times more than the human cells.

-1-3%of body mass is microbes.

-We are more bacteria than human.

-No two human beings gut microbes are similar.

-Gut health is determined by the diversity and level of bacteria in the gut.

·       WHY GUT MICROBIOTA IS IMPORTANT:

-Primary source of defence to allow nutrients in and pathogens out.

-Strengthens the gut wall.

-  some of the important compounds produced in the gut

-Tryptophan-serotonin, melatonin.

--Tyrroossiine-doopaamine, epinephrine.

-Indole III lactic acid BILA)- Indole propionic acid, antioxidants.

-Short-chain fatty acids- antibody-antigen response.

 

·       CURRENT SCENARIO OF FOOD ALLERGIES:

-Celiac - 4.5 times in 60 years.

-Food allergies-50% since 1997

-Nut allergies- are 3 times more common than 20 years ago.

·       DISEASES                       CAUSED            DUE          TO        IMBALANCED      GUT MICROBIOTA:

-Mood disorders, cardiovascular disease, obesity, diabetics, asthma and allergies, irritable bowel syndromes, inflammation, colorectal cancer and other cancers like: Liver, gastric, oesophageal etc.

 

·       THREATS TO GUT MICROBIOME:

-High-fat foods, artificial sweeteners, chemical additives, alcohol, red meat, and processed foods.

 

·       CRAVINGS AND MICROBIOME:

-Unhealthy eating- sleep disorders, diabetes, heart disease, and cancer.

-Despite negative effects on health and survival, unhealthy eating patterns are often difficult to change.

-microbes may do this through two potential strategies.

 

·       PROBIOTICS:

-Probiotics are defined as “live microorganisms which, when administered in adaptable amounts, confer health benefits on the host.

-According to the current state of knowledge, prebiotics encompass bacteria and yeast.

-a large range of fermented products.

-common probiotics are; lactobacillus, bifidobacterium, and saccharomyces.

-     Sources of probiotics:

yogurt, kefir, kombucha, sauerkraut, pickles, miso, tempeh, kimchi, sourdough bread and some cheeses.

 

·       WONDER HOW PROBIOTICS WORK:

-Oftentimes, the first and most immediate change individuals notice is improved digestion. The probiotic bacteria work to rebalance your gut flora, which can quickly improve things like the frequency and regularity of your bowel movements and alleviate bloating or gas.

 

·       BENEFITS:

Helps digestion, reduces inflammation, improves mood, weight balance, improves vitamin K, and biotin reduces pathogens, reduces sleeping disorders, clears skin etc.

·     PREBIOTICS:

-Prebiotics are non-digestible short-chain carbohydrates that beneficially affect the health of the host by selectively stimulating the growth and/or activity of some groups of beneficial bacteria in the colon. Prebiotics are used in various food products, and yoghurt is an effective delivery vehicle for prebiotics.

·     IMPORTANT COMPONENTS OF PREBIOTICS:

-Fructo-oligosaccharides.

-Inulin.

-Oligofructose.

-Lactulose.

-Galacto-oligosaccharides.

 

·     FOODS RICH IN PREBIOTICS:

-     Chicory root, raw dandelion greens, legumes, garlic, onions, leeks, under-ripe bananas, cocoa and honey.

·     SIDE EFFECTS:

-In some cases, abdominal discomfort, bloating and gas may occur while your digestive system adjusts.

-  These may result in osmotic diarrhoea.

-  prebiotics cause flatulence.

 

*             HEALTHY FOOD IS- HAPPY GUT

*         CONSUME MORE FERMENTED FOODS.

*          SAY NO HIGH-PROCESSED FOODS.

*            WHOLE FOODS ARE HAPPY FOODS.

*            OUR HEALTH IS COMPLETELY YOUR RESPONSIBILITY.

 

Youtube- https://youtu.be/eu8_dWS25Tk