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Microbiome-benefiting Prebiotics

A deeper dive into a microbiological food component that contributes to flourishing a healthy diversity of microbes: Probiotics.

How do we flourish optimal strains and promote diversity of microbes to create this “lush” bacterial ecosystem?

What is it about our Microbiome that is so important? Has our microbiome changed over evolution? And, which parts of health and disease do our microbes influence exactly (and why is that important)?

What is the Microbiome and how does it form?

Here at Science of Food Choice we’ve been tracking the Coronavirus (COVID-19) since January. We want to share the most up-to-date research with you (and it changes daily as more data comes out) so that you can make more informed decisions for you and your family.

NOTE: In the next several posts, I will discuss my nutrition & lifestyle journey in restoring my cycles and getting pregnant (on my second ovulation!). This post will be the first part in a multi-part series.

In our Newsletter #3, we share some of the research we’re reading about fluorinated chemicals, and particularly per and polyfluoroalkyl- PFAS. We discuss how these compounds influence our health, give a specific study showcasing these chemicals, discuss where they are found more generally, and give practical examples of what we can do to lower exposure to them.

In this post, we share a recipe and the nutritional/ microbiological benefits of leeks.

In our post Thanksgiving Newsletter #2, we share some of the publications we’re reading on Vitamin D and health, as well as the nutritional relevance of consuming DHA and Choline, particularly together, during pregnancy, and separately from.

We also continue our second Case Study examining an all natural, plant-based, & organic food called Tandem bars, this time focusing on the microbiome-benefiting dietary component, Prebiotics. AND we share a current 20% discount and giveaway.

Finally, we share an Asparagus Spinach Pesto recipe.

In our first Newsletter, we share some of the recent projects we’ve been a part of- giving a Microbiome talk at the Lafayette Community Center, as well as working with an all natural, plant-based, & organic food called Tandem bars. We also share a couple of Thanksgiving staple side dishes we make every Thanksgiving (spoiler alert: Michael Mina’s Thanksgiving recipes are no longer online, so here’s a sample!).

In this post we share a delicious microbiome-friendly and nutrient dense recipe that we adapted from Heidi Swanson’s “Super Natural Cookbook.”

In our third part of the nutritional case study examining Tandem Bars, we’re taking a look at a microbiome benefitting Resistant Starches. We discuss the different kinds of resistant starches, examples of, as well as what resistant starches Tandem contains. We also mention taste, satiating capability, and overall palatability of Tandem Bars.

In our second nutritional case study, we’re continuing to take a look at a microbiome benefitting bar called Tandem Bar. We examine the nutritional profile and gut health promoting components such as Soluble and Insoluble Fiber, Prebiotics, and Resistant Starches within the bar, and discuss research related to these topics. We also mention taste, satiating capability, and overall palatability of Tandem Bars.

In our first nutritional case study, we’re taking a look at a microbiome benefitting bar called Tandem Bar. We examine the nutritional profile and gut health promoting components such as Soluble and Insoluble Fiber, Prebiotics, and Resistant Starches within the bar, and discuss research related to these topics. We also mention taste, satiating capability, and overall palatability of Tandem Bars.

A recipe we created when we were trying Valter Longo’s Fasting Mimicking Diet (FMD), and a note about his research. What is FMD and why is it important?

For this recipe Friday we are sharing a brain and heart healthy salmon recipe. This recipe not only good for you, but also includes all “palatability” benchmarks: sweet, salty, meaty…. and delicious. We hope you try it out and enjoy!