In the scientific publication, “Gut Microbiome, Metabolome, and Allergic Disease,” in the 66th volume of Allergology International, authors Hirata and Kunisawa explain how they have found a link between the food you eat and the products made by your gut bacteria that affect your overall health. This is a summary and interpretation of their findings.
NUT-FREE, GLUTEN-FREE, DAIRY-FREE…
How many times a week do you encounter a person with some sort of food allergy, or allergies in general? For me, it’s daily. Maybe they are lactose intolerant, or gluten-free, or peanut-free. Some people cannot eat raw vegetables without gas and bloating. My parents say, “it never used to be this way.” Back when I was starting kindergarten, we didn’t have “nut free” classrooms, or hallways. Schools could have ice cream parties without thinking twice about who cannot have lactose (or, really the protein casein that is in milk). How did we get here? What has changed in our society in one generation?
Now that we find ourselves at the end of 2017, fully in the middle of a tsunami wave of new scientific information on gut microbes and how they directly affect our health, researchers are building a case for the connection between the food we eat and the impact it has on our gut microbes. These gut microbes break down your food and make products from it. Some of the products are healthy and some are bad. This study shows what is happening in the guts of people with allergies, and especially food allergies.
Kenda Rigdon, Ph.D. Nutrition Sciences Research Associate, Wife, Mother of 3 and Enthusiast for all things Microbiome and gut related!
Check out this blog in the April, 2018 edition of the Birmingham Metro magazine: b-metro.com/b-yourself-kenda-rigdon/34337/
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