ʻO ka microbiome - ke kaiāulu o nā koʻohune like ʻole e noho i ko mākou ʻōpū - he pilikia nui ia o ke ola olakino. Nui koʻu hoihoi i kēia kumuhana a loaʻa koke nei kahi ʻatikala i pono paha iā kākou āpau. Hāʻawi wau i kāna unuhi no kāu nānā.
Ke hoʻāʻo nei nā kānaka ʻepekema pehea e hiki ai i ka microbiome ke hoʻopili i ko mākou olakino, ke kaupaona, ka naʻau, ka ʻili, ka hiki ke pale aku i ka maʻi. A ʻo nā papa o nā mākeke nui a me nā hale kūʻai lāʻau lapaʻau e piha pono me nā ʻano like ʻole o nā mea ʻai probiotic i loko o nā koʻohune a me ka hū, a mākou e hōʻoia nei hiki ke hoʻomaikaʻi i ka microbiome ʻōpū
I mea e hoʻāʻo ai i kēia, ka pūʻulu papahana Pelekania me ka BBC “Hilinaʻi iaʻu, he kauka wau” (Trust Me, I'm A kauka) hoʻonohonoho i kahi hoʻokolohua. Ua hele ʻia e nā ʻelele o ka Scottish National Health System (NHS Highland) a me nā mea manawaleʻa 30 a me nā ʻepekema mai ka ʻāina holoʻokoʻa. Wahi a Dr. Michael Moseley:
"Ua hoʻokaʻawale mākou i nā mea manawaleʻa i ʻekolu mau hui a no ʻehā mau pule ua noi mākou i nā mea komo mai kēlā me kēia hui e hoʻāʻo i nā ʻano ʻokoʻa e hoʻomaikaʻi i ka microflora ʻōpū.
Ua hoʻāʻo kā mākou hui mua i ka inu probiotic mākaukau i loaʻa ma ka hapa nui o nā hale kūʻai. Loaʻa i kēia mau mea inu hoʻokahi a ʻelua ʻano bacteria hiki ke ola i ka huakaʻi ma ka ʻōpū o ka ʻōpū a me ka ʻike ʻana i ka waika ʻōpū e noho ai i loko o ka ʻōpū.
Ua hoʻāʻo ka lua o ka hui i kefir, kahi mea inu fermented maʻamau i loaʻa i ka nui o nā bacteria a me ka hū.
ʻO ke kolu o ka hui i hāʻawi ʻia i nā meaʻai waiwai i ka fiber prebiotic - inulin. ʻO nā prebiotics nā meaʻai a nā hua bacteria maikaʻi e noho nei i loko o ka ʻōpū e hānai ai. Loaʻa ka Inulin i ka nui o ke aʻa chicory, nā aniani, ke kāleka a me nā leeks.
He mea kupaianaha ka mea i loaʻa iā mākou ma ka hopena o ke aʻo ʻana. ʻO ka hui mua e ʻai ana i ka inu probiotic i hōʻike i nā loli liʻiliʻi i ka helu o nā bacteria Lachnospiraceae e pili ana i ka mālama ʻana i ke kaumaha. Eia naʻe, ʻaʻole kēia helu hoʻololi i helu nui.
Akā ua hōʻike nā hui ʻelua ʻē aʻe i nā loli nui. ʻO ke kolu o ka hui, i hoʻopau i nā meaʻai me nā prebiotics, hōʻike i ka ulu ʻana o nā bacteria i pono i ke olakino ʻōpū holoʻokoʻa.
ʻO ka hoʻololi nui i kū i ka hui "kefir": ua hoʻonui ʻia ka nui o nā bacteria Lactobacillales. Kūpono kekahi o kēia mau koʻohune no ke olakino olakino āpau a kōkua paha i ka maʻi diarrhea a me ka lactose intolerance.
"No laila," hoʻomau ʻo Michael Moseley, "ua hoʻoholo mākou e nānā i nā meaʻai momona a me nā mea inu ʻē aʻe a ʻike i ka mea āu e ʻimi ai e loaʻa ai ka mea nui mai ka bacteria.
Me mākou pū me Kauka Cotter a me nā ʻepekema ma ke Kulanui o Rohampton, ua koho mākou i kahi laulā o ka homemade a kūʻai aku i nā meaʻai momona a me nā mea inu momona a hoʻouna aku iā lākou i kahi keʻena hoʻokolohua no ka hoʻāʻo ʻana.
Hoʻokahi ʻokoʻa koʻikoʻi i puka koke mai ma waena o nā mea ʻelua: nā meaʻai i hana ʻia ma ka home, nā meaʻai i hoʻomākaukau maʻamau i loko o ka nui o ka bacteria, a ma kekahi mau huahana kalepa, hiki ke helu ʻia ka bacteria ma ka lima hoʻokahi.
Ua wehewehe ʻo Kauka Cotter i kēia ma ka ʻoiaʻiʻo, ma ke ʻano he kānāwai, ʻo nā huahana i kūʻai ʻia i loko o ka hale kūʻai i pasteurized ma hope o ka kuke ʻana no ko lākou palekana a e hoʻolōʻihi i ke ola, hiki ke pepehi i ka bacteria.
No laila inā makemake ʻoe e hoʻohana i nā meaʻai hu e hoʻomaikaʻi ai i kou olakino olakino, e hele no nā meaʻai huʻu kuʻuna a kuke iā ʻoe iho. Hāʻawi kēia i kou ʻōpū me nā bacteria maikaʻi.
Hiki iā ʻoe ke aʻo hou aʻe e pili ana i ka fermentation ma ka pūnaewele o Yulia Maltseva, he loea i nā hana holistic holistic, he herbalist (Herbal Academy of New England) a me ka fermentor hoihoi!