PROBIOTICS

What are probiotics? Probiotics comes from the Greek words "pro" (promoting) biotics (life).  According to the 2001 scientific definition by the World Health Organization, probiotics are "live micro-organisms that, when administered in adequate amounts, confer a health benefit to the host".

Why are probiotics so important? Probiotics are beneficial microorganisms (good bacteria) that in adequate amounts may provide multiple health benefits. Our ancestors obtained these beneficial bacteria from living closer to nature and from their diets.  Today's modern day living, diet and medications can compromise these microorganisms, affecting their ability to contribute to whole body health.  Natural fermentation processes create a living system that offers modern families a unique, natural food approach to the beneficial world of probiotics. It is essential to maintain the balance in the micro-flora, so take good care of it!

You probably don't think about it in your daily life, but you have an incredibly advanced ecosystem in your intestines.  It helps you digest your food, absorb nutrients and keep illnesses away.

The immune system, the digestive function and the intestinal micro-flora form the basis of a well-functioning ecosystem.  The foods’ passage through the different  sections  of  the  digestive  system is  intricately choreographed  in a system, where all details are attuned and follow a predetermined pattern, which secures an optimal nutrient absorption and living conditions for the micro-flora.  When the micro-flora has optimal conditions, so does our immune system.  A well-functioning ecosystem in the intestine is essential for our quality of life and our survival.

A modern way of life can take its toll on the ecosystem, and that may lead to an unfavorable unbalance. Luckily, there is a lot that you can do to take care of your ecosystem and make sure it is in balance.

How many bacteria, on average, are in the human body? A healthy person has approximately 100 quintillion microorganisms in the intestine.  That is, 10 times as many bacteria, as there are cells in the human body!  They have a collective weight of approximately 1.5 kg, and most of them reside in the colon.  More than 10.000 different species have been found, and about 80% of these have yet to be characterized.  The composition of bacteria varies from person to person, but usually consists of 30-40 dominant species and a number of others in minor amounts.

Where do we get our first dose of probiotics? The microbiome is founded at birth.  When passing through the birth canal, the first bacteria are introduced through the baby´s mouth.  From then on, the composition of different bacterial stems is expanded little by little.  For instance, when the baby is breastfed and lactic acid bacteria are transferred from the mother´s skin.  Everything that passes through the mouth contains microorganisms from the surroundings.

Where is the microbiome located, and what does it do? The microbiome is adhered to the colonic mucosa and form a thin layer on the inside of the intestinal wall.  It forms an immense network of cells, which communicates with each other and with the cells in the mucosa.  A healthy microbiome occupies the physical space, so that unwanted bacteria cannot come into contact with the intestinal wall.  By producing lactic and acetic acid, the lactic acid bacteria lower the pH-value locally in the intestine (acidifying it), so putrefaction bacteria and fungi cannot get a foothold.  Through the close contact with the intestinal wall, they stimulate the dendritic cell on the other side to produce substances, which are toxic to pathogenic bacteria.  Some probiotic bacteria furthermore produce toxins themselves.  The tightly weaved layer of beneficial bacteria is practically an extra mucosa, which controls what enters the intestine and the body.  Some types of bacteria can even alter the genes of the intestinal cells, so that they provide the bacteria with a specific kind of feed.

One of the large neural pathways, the vagus nerve, connects the intestine directly to the brain.  The vagus nerve is connected to the part of the brain, which regulates emotions, and which is involved in the development of depression and anxiety.  Through this two-way connection the brain and the intestine communicate with each other and an unhealthy microbiome can cause stress, sleep deprivation, sugar cravings and fatigue.  Conversely, scientific tests show that the lactic acid bacteria Lactobacillus rhamnosus can reduce anxiety and stress.  The nerves system, the endocrine system and the immune system are in close contact with the intestine and are affected by the microorganisms.

Many of the bacteria in the microbiome are harmless and basically without function.  Many are, however, invaluable and active in bodily functions and by consuming probiotic bacteria and lactic acid bacteria daily, it is possible to support and even re-establish a healthy microbiome.

Historically, where did we get probiotics from? Our ancestors obtained these bacteria from their diet and from being in regular contact with the natural world.  In fact, the highest longevity rates found around the world correlate with people from traditional cultures who consumed high probiotic containing foods and beverages on a daily basis.

Why do we need to take probiotics regularly? The microbiome is constantly being influenced through lifestyle and diet.  Especially antibiotic treatment, smoking, alcohol, sleep deprivation, processed foods, stress and malnutrition affect the bacterial population negatively.  Our food is being grown in minerally-depleted soil, often with poor bacteria content.  Conversely, good habits are essential to rebuild a healthy microbiome.

In earlier times, fermented products, the common source of lactic acid bacteria, were a natural part of any household, but a modern lifestyle in many cases also means a discarding and re-invention of traditions.  This means that many of the traditional foods and food preparation methods have been abandoned, where new have arrived, and thus also that fermented products and lactic acid bacteria are disappearing from our everyday-life.

FERMENTATION

What is fermentation? The word “fermentation” is used to describe processes where microorganisms convert one substance to another.  It is known from yeast converting sugar to alcohol, from vinegar fungus converting alcohol to vinegar, and from lactic acid bacteria converting carbohydrates to lactic acid.  Quite complicated substances are created in the process, as is the case with penicillin, which is naturally produced by a mold fungus that grows on oranges, and human insulin, which can be produced in large quantities by a gene-manipulation of bacteria.

Why is fermentation important?

During a fermentation process with lactic acid bacteria primarily lactic acid is created, but also smaller quantities of other organic acids like acetic acid.  When sufficient quantities of lactic acid have been produced, the product is too acidic for unwanted bacteria to reside in it.  That preserves the product naturally and protects it from intrusion of pathogenic bacteria.

In earlier times the self-preservative effect of the fermentation was used in relation to milk.  When the milk turned sour, it was left until the naturally occurring bacteria had finished their work.  The result was junket, which meant that the milk could keep for longer.

Today the milk is pasteurized and homogenized, which destroys the natural lactic acid bacteria.  When the milk is no longer fresh, it is instead attacked by putrefaction bacteria from the outside, which produce malodorous compounds.  Fermentation of food is still widespread.  While it is widely used in the household in developing countries, the Western countries have industrialized the process on a larger scale.  Food is no longer fermented for durability´s sake, since this can be prolonged by the use of artificial preservatives.  In most cases the fermentation primarily supplies the food flavor component, called umami.

Examples of fermented foodstuffs, which are sold in large scale, are beer, salami, yogurt and cheese, but even if fermented products are still a part of our lives on a small scale, the challenge is to consume enough.  Not only enough individual bacteria, but also different strains, since the effect of the bacteria is also seen in the cooperation between the strains, and not just as a result of the work of one strain.

When is New Beginnings best taken? New Beginnings can be consumed at any time of the day.  Some individuals prefer it on an empty stomach, while others prefer it during meals.  For some, small amounts are sufficient, while others benefit from taking it several times a day.  This unique fermented drink is an emulation of a natural digestive process which can almost be described  as a “pre-digestion” process.  The end result is a composition of multiple living probiotics, producing lactic and acetic acids, and contained in a pro-acidic low pH-value liquid.

THE BACTERIA in NEW BEGINNINGS

New Beginnings contains 7 different strains of lactic acid bacteria cultures, which have been chosen specifically for their properties and health-improving capabilities. In the following, the strains are described.

Lactobacillus Acidophilus

Through thousands of years, Lactobacillus Acidophilus have evolved in close interaction with the human gut, where it effectively promotes the immune system. It is one of the lactic acid bacteria we've known the longest in research and industry since it was isolated around the year 1900.

Properties

L. Acidophilus primarily produces lactic acid. It lives of different types of sugar, and only thrives in an anaerobic (oxygen free) environment. The rod-shaped bacteria are linked together in pairs or in short chains. The optimal temperature for L. Acidophilus is 37 degrees Celsius, which makes the human organism the ideal host. It is one of the most common microorganisms in the small intestine and the mouth. It is popular in industrial production of dairy products.

Health

L. Acidophilus is a probiotic microorganism. This means that it has thoroughly documented health-promoting abilities. For instance, it produces vitamin K and its ability to produce substances, which are toxic to pathogens, has made it effective towards infections by e.g. E. Coli, Salmonella and Campylobacter. Furthermore, it is especially effective in inhibiting the candida-fungus from thriving and spawning. Studies are also being conducted to determine, whether they have an inhibitory effect on cancer cells. It is aggressive towards microorganisms, which are harmful for the intestine, and inhibit them by adhering to them and by “strangling” them. It is generally effective towards diarrhea, which is common when travelling and antibiotic-induced. Multiple studies have indicated that it has an inhibitory effect on breast-cancer, promotes the degradation of fat and reduces lactose intolerance.

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Bifidobacterium Lactis

Bifidobacterium Lactis is the most present bacterial species in the microbiome in the human colon. It can be found in the intestine of all mammals, where it is the foundation for the absorption of nutrients and protects the body from intruding bacteria.

PropertiesThe individual bacteria are shaped as small rods that are sometimes branched and they usually only live under anaerobic conditions. It is mostly found naturally in the mouth, rectum and the vagina in humans. It converts simple carbohydrates into acetic acid, lactic acid, vitamin B and substances that are toxic to harmful bacteria. Bifidobacterium Lactis is used in the production of fermented milk products such as yogurt and kefir.

Health

Bifidobacterium Lactis is a probiotic microorganism, which is regarded as essential in the maintenance of a healthy intestinal function and digestion. People, who for some reason have a weak population of Bifidobacterium, will typically suffer from infections and digestive problems on a more regular basis than others.  Bifidobacterium Lactis acidifies the environment in the intestine, which complicates the living conditions of pathogenic bacteria, and furthermore it produces substances which are toxic to pathogenic microorganisms, thus inhibiting growth e.g. fungi as Candida.

Studies have shown that an increased consumption of Bifidobacterium Lactis provides a greater resistance to infections and diarrhoea, and reduces susceptibility to colds and flu.  Studies have also indicated that it plays a significant part in combatting cancer cells. Pathogenic bacteria in the intestine convert nitrate to nitrite, which has proven to be carcinogenic, and Bifidobacterium Lactis can significantly reduce this conversion.

Bifidobacterium Lactis furthermore assists in the degrading of undigested proteins, when it reaches the colon. Putrefaction bacteria are hereby prevented in degrading the protein to harmful substances.

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Bifidobacterium Longum

As is the case with Bifidobacterium Lactis, Bifidobacterium Longum is one of the most dominant microbial residents of the colonic microbiota, where it is the foundation for the absorption of nutrients and protects the body from intruding bacteria.

Properties

Bifidobacterium Longum is gram positive, non-spore forming, anaerobic, and pleomorphic bacilli. They have various shapes, including short, curved rods, club-shaped rods and bifurcated Y-shaped rods.

They convert simple carbohydrates into lactic acid, and oligosaccharides to carbon and energy. Bifidobacterium Longum is used in the production of fermented milk products such as yogurt and kefir.

Health

B. longum has anti-inflammatory properties that protect the cells lining the mucous membranes from toxins and help immune cells to mature so they can function properly. B. Longum is also present in breast milk, and is one of the first microbes to colonize the infant gut.

Various research studies have been conducted regarding the health effects of B. Longum, and researchers have concluded from these studies that B. Longum may minimize the effects of or prevent the following: Gastrointestinal upset, antibiotic-associated diarrhea, pathogen infections, seasonal allergies, possible weight maintenance, bone health, colon cancer prevention and cholesterol-lowering.

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Lactobacillus Casei

Lactobacillus Casei is a probiotic microorganism, which prevents the growth of putrefaction bacteria in the small intestine, and it is primarily used in the production of fermented dairy products.

Properties

L. Casei is a rod-shaped bacterium that forms long chains. Like the other lactic acid bacteria, it feeds on carbohydrates, preferably glucose and fructose. However, unlike many of the other lactic acid bacteria, L. Casei only produce lactic acid. It is found naturally in the human oral cavity and intestine. It thrives in both aerobic and anaerobic environments, and is therefore found everywhere in nature. It thrives at temperatures between 30 and 40 degrees, making the intestine an ideal environment.

Health

There are significant beneficial effects by increasing the consumption of L. Casei. The bacterium has an overall beneficial effect on digestion. It suppresses intruding pathogenic microorganisms in the intestine and has inhibitory effects on inflammation. It normalizes the stomach, which prevents both diarrhea and constipation. Studies proved that it has a direct effect on the immune system, as it communicates with the intestinal wall. It can also reduce the number of pathogenic bacteria, which adhere to the intestinal wall. This property, along with the ability to suppress the E. Coli, has shown promising results in the treatment of Crohn's disease patients.

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Lactococcus Lactis

Lactococcus Lactis thrives in both aerobic and anaerobic conditions and can be found on plants, animals and humans. It is inactive when in aerobic conditions, but is activated when it enters the intestine, where it converts carbohydrate to lactic acid.

Properties

L. Lactis is used for the production of fermented products, e.g. beer and wine, but is particularly popular in cheese production. It can feed on a variety of different sugars.

Health

L. Lactis is particularly interesting in the development of new types of vaccines because of its ability to communicate with the immune system through the mucosa.

L. Lactis produces nisin, which cannot be produced artificially, and which suppresses pathogenic bacteria such as staphylococci, listeria and clostridium. Multiple studies have shown that the bacteria are effective in the treatment of Crohn´s disease.

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Lactobacillus Rhamnosus

L. Rhamnosus was originally regarded as a sub-species of L. casei, but research later found it to be a separate species, and as of 1989 its taxonomic name changed from L. casei subsp. Rhamnosus to L. Rhamnosus.

Properties

L. Rhamnosus is most commonly found in the female urinary tract and assists in inhibiting dysbiotic bacterial overgrowth during an active infection. L. Rhamnosus sometimes is used in yogurt and dairy products such as fermented and un-pasteurized milk and semi-hard cheese.

Health

Studies involving L. Rhamnosus suggest that supplementation could lessen anxiety or ease symptoms of depression and significant benefits in mood health. Studies have also shown that taking L. Rhamnosus counteracts weight gain and diabetes, and research is examining the benefits as a treatment for gastrointestinal issues like irritable bowel syndrome and seasonal allergies, such as hay fever.

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Lactobacillus Salivarius

Lactobacillus Salivarius is a probiotic bacterium, which plays an important role in human health. L. Salivarius is found in the mouth and the gastrointestinal tract.

Properties

L.Salivarius is a Gram-positive, non-spore forming, homofermentative rod and is a common inhabitant of the human intestinal tract and urogenital surfaces. Strains of this species are today widely used in probiotic formulations, both for human and animal application.

Health

L. Salivarius suppresses pro-inflammatory cytokines and inhibits bacterial overgrowth in the small intestine. Lactobacillus Salivarius can help in relieving gastrointestinal problems like ulcerative colitis and irritable bowel syndrome and lactose-intolerance. It is furthermore effective in lowering cholesterol and blood pressure, maintaining dental health by reducing cavities and gingivitis, and inhibiting candida and pathogenic bacteria like E. coli & Salmonella spp.

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Organic acids

Natural protection

Organic acids play a significant role in the body. The beneficial bacteria in the intestine produce a range of organic acids as part of their way of competing for space. The acidic environment inhibits pathogenic bacteria from thriving, while it provides optimal conditions for beneficial bacteria, such as lactic acid bacteria.

Pathogenic bacteria are usually putrefaction bacteria. In contrast to beneficial bacteria, they thrive in an alkaline environment. Putrefaction bacteria produce substances, for instance ammonia, which neutralizes acid and lessen the acidity. Ammonia is toxic to the body and in high concentrations it affects the central nervous system.

A large consumption of antacid medicine can disrupt the acid/alkaline balance, and antibiotic treatments can kill the intestinal lactic acid bacteria to an extent, where not enough acid is produced. Both of these scenarios enable fungi and pathogenic bacteria to take control.

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Fatty acids and intestinal health

Organic acids are part of the group of nutrients, which are called short-chained fatty acids. Approximately 2-10 % of the body´s energy needs are covered by fatty acids. The main part of them come from the diet, and a large part of these are formed by the beneficial bacteria by degrading the indigestible dietary fibers to acids, such as lactic acid, acetic acid, butyric acid, propionic acid and succinic acid. The intestines depend on these acids to maintain a healthy environment. The colonic mucosa is solely nurtured by butyric acid, and acetic acid stimulates the blood flow and bowel movement, which ensures the foods flow through the system. Propionic acid helps the liver to produce energy, and lactic acid is used as a signal substance in the microbiome´s cooperation with the immune system.

In OLIE NATURALS NEW BEGINNINGS® the microorganisms live in a solution of organic acids. In that way the acids benefit the system even before the microorganisms adhere to the intestinal wall.

OLIE NATURALS NEW BEGINNINGS® contains lactic acid and acetic acid, which are so-called carboxylic acids.

Carboxylic acids are organic connection, which contains a carboxylic group (CO2H). The normal chemical formula of a carboxylic acid is R-CO2H, where R refers to the rest of the molecule. Carboxylic acids are found everywhere and include amino acid lactic acid, acetic acid, propionic acid and butyric acid.

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Lactic acid

Lactic acid is a carboxylic acid with the chemical name C3H6O3. Lactic acid is primarily known, because a long range of organisms form it under anaerobe (oxygen free) conditions by a conversion of glucose.

Lactic acid has many beneficial effects, partially as an anti-microbial and –fungal substance, but also as energy supply for muscle cells, heart and brain.Lactic acid is primarily known from dairy products, where it is produced by members of the bacterial families Lactobacillus or Bifido, though it is possible to produce it from a fermentation of lactose.

Lactic acid is also formed by the muscles´ in the production of lactate under anaerobe conditions, as it occurs in a sudden energy release in which the body can not manage to record a quantity of oxygen that can match the increased oxygen demand.

Lactic acid is also used as a pH-stabilizer or as a preservative, because the acid has properties, which make it an antioxidant, or for the control of pathogenic microorganisms. Lactic acid can also be used as fermentation amplifier in rye and sourdough bread.

The purpose of an intake of lactic acid is that it stabilizes the pH-value and that it is used as a signal substance in the microbiome´s cooperation with the immune system.

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Acetic acid

Acetic acid has the chemical name CH3COOH, and it is known as the ingredient in vinegar, which gives it its acidic taste and sharp odor. It is, however, also used because of its preservative abilities, as it creates an acidic environment, which suppresses pathogenic microorganisms.

Acetic acid is used in production of everything from soda bottles to glue, and also as a descaling agent. In food production, acetic acid is used as an acidifier under the additive code E260.

The purpose of an intake of acetic acid is that it stabilizes the pH-value and that it stimulates the blood flow and bowel movements, which ensures the foods flow through the system.

Scientific Research - New Beginnings

‘The processes required for fermented foods were present on earth when man appeared on the scene… When we study these foods, we are in fact studying the most intimate relationships between man, microbe and foods.’ [1]

Prof. Keith H. Steinkraus, Cornell University, 1993

Functional microorganisms transform the chemical constituents of raw materials of plant/animal sources during food fermentation thereby enhancing the bio-availability of nutrients, enriching sensory quality of the food, imparting bio-preservative effects and improvement of food safety, degrading toxic components and anti-nutritive factors, producing antioxidant and antimicrobial compounds, stimulating the probiotic functions, and fortifying with some health-promoting bioactive compounds (Tamang et al., 2009, 2016; Farhad et al., 2010; Bourdichon et al., 2012; Thapa and Tamang, 2015).

Lactic acid bacteria present in fermented foods may decrease number of incidence, duration and severity of some gastrointestinal disorders (Verna and Lucak, 2010). Administration of some strains of Lactobacillus improves the inflammatory bowel disease, paucities and ulcerative colitis (Orel and Trop, 2014). L. rhamnosus GG is effective in the treatment of acute diarrhea (Szajewska et al., 2007) and administration of L. helveticus-fermented milk in healthy older adults produced improvements in cognition function (Chung et al., 2014). Consumption of fermented milk products containing live bacteria has immunomodulation capacity (Granier et al., 2013), and cures diarrhea (Balamurugan et al., 2014). Korean kimchi is suitable for control of inflammatory bowel diseases (Lim et al., 2011).

Citation: Tamang JP, Shin D-H, Jung S-J and Chae S-W (2016) Functional Properties of Microorganisms in Fermented Foods. Front. Microbiol. 7:578. doi: 10.3389/fmicb.2016.00578

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Modern advances in chemical preservation, refrigeration, and transportation efficiency have not resulted in the abandonment of fermented foods. At least in traditional dietary practices, fermented foods and beverages remain widespread, currently accounting for approximately one-third of the human diet globally [7]. Moreover, as scientists continue to uncover health-promoting properties of ancestral dietary patterns (for example, the Mediterranean diet, the traditional Japanese diet, and hunter-gatherer diets), by extension there is a renewed examination of the fermented foods that are so often a part of such ancient diets [8]. Emerging research, as reviewed here, indicates that fermentation may magnify the known benefits of a wide variety of foods and herbs, influencing the bioavailability and activity of the chemical constituents. In addition, as our knowledge of the human microbiome increases (the intestinal microbiota in particular), it is becoming increasingly clear that there are untold connections between the ways in which microbes act upon dietary items pre-consumption, and in turn, the ways in which these fermented dietary items influence our own microbiota.

Selhub EM, Logan AC, Bested AC. Fermented foods, microbiota, and mental health: ancient practice meets nutritional psychiatry. Journal of Physiological Anthropology. 2014;33(1):2. doi:10.1186/1880-6805-33-2.

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Modern lifestyles tend to impose stress on systems genetically adapted over millions of years. The consumption of food containing microorganisms has dramatically reduced, and as a consequence, the developing mucosal immune systems are faced with different microflora, particularly fewer pathogens than paleolithic man. Increases in observed incidence and severity of allergies and conditions such as IBD in the Western world have been linked with increases in standards of hygiene and sanitation, which have occurred concomitantly with decreases in the number and range of infectious challenges encountered by the growing and developing host. This lack of immune education impairs the development of the immune system and allows the host to over-react to non-pathogenic antigen-containing commensal flora, resulting in inflammatory damage, allergy and/or autoimmunity [51]. To combat these trends directly, the World Health Organisation currently advocates the implementation of alternative disease control strategies, such as exploiting the prophylactic and therapeutic potential of probiotic bacteria [52]. Most of these probiotic microorganisms, isolated from such sources as faeces of healthy individuals, are safe for human consumption and are available over the counter. Because of continued scepticism of such products, European Union funded research groups including medical, scientific and industrial interests, have agreed on criteria for selection and assessment of probiotics.

Co-evolution led to a symbiotic relationship between eukaryotes and prokaryotes with the development of sophisticated by-directional signaling systems of mucosal epithelia and lymphocytes in the intestinal tract [51]. It is estimated that over 400 species of bacteria, separated into two broad categories, namely beneficial (e.g., Bifidobacterium and Lactobacillus) and those considered detrimental (e.g., Enterobacteriaceae and Clostridium spp.) inhabit the human gastrointestinal tract. Bacterial end products of fermentation are essential mucosal nutrients including amino acids (arginine, cysteine and glutamine) and short chain fatty acids (SCFA: acetate, propionate and butyrate) [51]. These SCFAs serve as an energy source for the host, providing 10–30% of basal metabolic requirements including energy for liver cells, colonocytes and peripheral tissues with only about 5% excreted in the feces [51]. Besides fermentation, the metabolic products of the microflora includes vitamins K and B complex, secondary bile acid production, neutralization of dietary carcinogens such as nitrosamines, and conversion to active metabolites of some prodrugs. The indigenous intestinal (autochthonous) microbiota act as a further barrier against any transient (allochthonous) potential pathogens by competing for nutrients and mucosal adherence and by production of antigens (bacteriocins), which are active against pathogens. Furthermore, it has been clearly established that the gastrointestinal flora are essential for mucosal protection and immune education as it has been described as the most adaptable and renewable metabolic organ of the body. The composition and activities of gastrointestinal flora affect both intestinal and systemic physiology. The complex gastrointestinal microbial load is required for normal development and homeostasis of the humoral and cellular immune system. It is the interaction between the mucosal immune system and the enteric microflora which maintains the physiologically normal state or activation of immune organ, the latter resulting in secretion of antibodies against harmful antigens (pathogenic microorganisms) [51].

Cencic A, Chingwaru W. The Role of Functional Foods, Nutraceuticals, and Food Supplements in Intestinal Health. Nutrients. 2010;2(6):611-625. doi:10.3390/nu2060611.

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To understand how probiotics work, it is important to understand a little about the physiology, microbiology of GI tract and the digestive process. The digestive process begins as soon as food enters the mouth and to stomach, the microbes present in the GI tract have the potential to act in a favourable, a deleterious or a neutral manner. Microbes in small intestine and in the large intestine complete the digestion process.

Certain intestinal microbes are known to produce vitamins and they are nonpathogenic, their metabolism is non-putrefactive, and their presence is correlated with a healthy intestinal flora. The metabolic end products of their growth are organic acids (lactic and acetic acids) that tend to lower the pH of the intestinal contents, creating conditions less desirable for harmful bacteria. Probiotics may also influence other protective functions of the intestinal mucosa including synthesis and secretion of antibacterial peptides, mucins. The GI tract also serves as a large mucosal surface that bridges the gap between ‘inside the body’ and ‘outside the body’. Along this mucosal interface, microbes and foreign antigens colonizing or passing through the GI tract interact with important components of the immune system. This interaction serves to prime or stimulate the immune system for optimal functioning. Normal microbial inhabitants of the GI tract also reinforce the barrier function of the intestinal lining, decreasing ‘translocation’ or passage of bacteria or antigens from the intestine into the blood stream. This function has been suggested to decrease infections and possibly allergic reactions to food antigens.

Lactic acid bacteria are known to release various enzymes and vitamins into the intestinal lumen. This exert synergistic effects on digestion, alleviating symptoms of intestinal malabsorption, and produced lactic acid, which lowers the pH of the intestinal content and helps to inhibit the development of invasive pathogens such as Salmonella spp. or strains of E. coli (Mallett et al. 1989; Mack et al. 1999). Bacterial enzymatic hydrolysis may enhance the bioavailability of protein and fat (Fernandes et al. 1987) and increase the production of free amino acids, short chain fatty acids (SCFA), lactic acid, propionic acid and butyric acid are also produced by lactic acid bacteria. When absorbed these SCFAs contribute to the available energy pool of the host (Rombeau et al. 1990; Rolfe 2000) and may protect against pathological changes in the colonic mucosa (Leavitt et al. 1978; Leopold and Eileler 2000). SCFA concentration helps to maintain an appropriate pH in the colonic lumen, which is critical in the expression of many bacterial enzymes and in foreign compound and carcinogen metabolism in the gut (Mallett et al. 1989).

In addition to nutrient synthesis, the action of micro-organisms either during the preparation of cultured foods or in the digestive tract can, to a limited extent, improve the digestibility of some dietary nutrients. Several lines of evidence show that the appropriate strain of lactic acid bacteria, in adequate amounts, can alleviate symptoms of lactose intolerance. Streptococcus thermophilus, Lactobacillus bulgaricus and other lactobacilli used in fermented milk products deliver enough bacterial lactase to the intestine and stomach where lactose is degraded to prevent symptoms in lactase nonpersistent individuals (Kilara and Shahani 1975; Martini et al. 1991).

Probiotic supplementation has both direct and indirect effects. Probiotics exhibit direct effects locally in the GI tract, including modulation of resident bacterial colonies and vitamin production. There are also indirect effects exerted at sites outside the GI tract, including the joints, lungs, and skin. Indirect effects most likely result from an impact on immunity, via changes in inflammatory mediators such as cytokines. Modulation of inflammatory responses may be related to regulating or modulating the immune system both locally in the GI tract.

It is speculated that inflammation associated with rheumatoid arthritis may be modulated by the use of probiotics (Marteau et al. 2001). Thirty patients with chronic juvenile arthritis were randomly allocated to receive Lactobacillus GG or bovine colostrum for a 2-week period (Malin et al. 1997). Immunological and nonimmunological gut defences were investigated in blood and faeces. It has been observed by different researchers that gut defence mechanisms are disturbed in chronic juvenile arthritis and suggested orally administered Lactobacillus GG has potential to reinforce mucosal barrier mechanisms in this disorder. When inflammed, the GI tract becomes permeable and serves as a link between inflammatory diseases of the GI tract and extra-inflammatory disorders such as arthritis. Modulation or downregulation of the immune system and subsequent reduction in GI permeability can result from consuming probiotics (Yukuchi et al. 1992; Vanderhoof 2000).

The potential of probiotics to control allergic inflammation at an early age was assessed in a randomized double-blind placebo-controlled study. The results provide the first clinical demonstration of specific probiotic strains modifying the changes related to allergic inflammation. The data further indicate that probiotics may counteract inflammatory responses beyond the intestinal milieu. The combined effects of these probiotic strains will guide infants through the weaning period, when sensitization to newly encountered antigens is initiated (Mack et al. 1999; Vanderhoof 2000).

In spite of inherent difficulties establishing good measures of probiotic efficacy (Rolfe 2000), studies on lactose intolerance, diarrhoea and colon cancer show that a daily dose of lactic acid bacteria is needed for any measurable effect (Rembacken et al. 1999).

Parvez, S., Malik, K.A., Ah Kang, S. and Kim, H.-Y. (2006), Probiotics and their fermented food products are beneficial for health. Journal of Applied Microbiology, 100: 1171–1185. doi:10.1111/j.1365-2672.2006.02963.x

 

HERBS – From Monastery Gardens to the Laboratory

Medicinal potential of herbs

A lot has yet to be discovered in relation to the effects of herbs.  In recent decades, these have been subject to numerous studies.  It is so interesting to search for medicinal possibilities in plants because their active substance are immensely complex and they sometimes offer solutions which could not have been thought up in a laboratory. One single plant contains an almost infinite number of different chemical compounds that react with each other and with the body's chemistry and it is a major mapping exercise to review the medical potential.

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The monastery's use of herbs

The oldest known medical encyclopedia was written by the Chinese emperor Chin-Nong approximately 3000 years BC.  The encyclopedia mentions more than a thousand medicinal plants and directions for use.  Typically the plants were boiled in water, wine or oil and used both internally and externally.  Later on, more refined methods were used, like distilling the plant oils and production of tinctures.  A morning bitter is an example of how alcohol has been used to extract the active substances from plants.  Many of the spices that we use today were traditionally used as healing herbs.

We know for certain that herbs were used systematically as medicine by Hippocrates at around 400 BC and all the way up through the middle ages. They played a significant role in the monasteries, when the monastic orders in the 15th century cared for society's sick and weak. Even though monasteries are often credited for having systematized knowledge of medicinal herbs, recent archaeological studies show that this is not entirely true. As early as the Bronze Age medicinal herbs like chicory, coriander, dill and mullein have been grown in Denmark. This knowledge has most likely been passed on orally to the monasteries, who also received much of their knowledge of herbs from southern Europe. There has been a vibrant exchange of knowledge throughout Europe, and the Greeks, the Egyptians and the Arabs had long traditions, which were gathered and written down by the monasteries.

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Herbs in New Beginnings

In modern plant medicine either the whole plant or parts of it are used, depending on where the active substances are. The substances are extracted with water, oil, alcohol or glycerine. In New Beginnings, water is used to extract the phyto-active substances from the plants to provide the product with the desired effect, for instance, bitter substances, oils, alkaloids, anti-oxidants, sugars, acids, mucilage, plant hormones, vitamins, minerals, trace elements and many more. New Beginnings is produced by letting lactic acid bacteria ferment 19 different herbs, all of which are known and used for their beneficial effect on the digestion. Combining the beneficial effects of the microorganisms with the herbs is advantageous in many ways. By containing the microorganisms in an extract of the herbs, also their metabolism is affected by the beneficial effect of the herbs. And finally studies show that the herbs and the microorganisms have a synergetic effect on each other, and their individual effect is amplified.

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Anise (Pimpinella anisum)

Anise is native to the eastern Mediterranean countries, Europe, Russia, Asia, Africa, North- and South America, and is used both as a spice, but also medicinally, particularly to counteract indigestion. The fruits are rich with essential oils and the seeds have a tasty flavour of liquorice. Russians have for generations boiled the seeds in milk and honey as a remedy for insomnia. The oil is expectorant because it contains substances that increase the activity of the cilia in the airway. In countries around the Mediterranean the seeds are still used, and the antibacterial effect makes them beneficial for improving oral hygiene. Anise stimulates the intestinal mucosa, increases the bronchial secretion, has an antimicrobial effect and stimulates the gall. It works against indigestion, bronchitis, flatulence, mucus in the respiratory tract, headaches and bad breath.

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Basil (Ocimum basilicum)

Basil grows naturally in south Europe, Russia, North- and South America, Asia and Africa. It is widely used for its flavour, but also as a medicinal herb because of its digestion and expectorant properties. The stimulating substances are essential oils with a high content of flavonoids. It is considered diuretic, strengthening for the immune system, antimicrobial, antibiotic and digestive stimulant. Tea of basil is calming and has been used against nervousness, insomnia, depression, indigestion, air and cramps in the stomach, cough, inflammation of the urinary tract and intestinal worms. Controlled studies have furthermore shown that basil may lower blood sugar in both blood and urine, making it interesting in the context of diabetes.

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Fenugreek (Trigonella foenum-graecum)

Fenugreek is one of the oldest known medicinal plant, and it has been used and originates from North Africa, the Middle East, Caucasus, Central Asia and Central- and South East Europa. It is used as both ingredient and as a natural medicine. The stimulating substances are essential oils, steroidal saponins, polysaccharides (galactomannan, mannose, and xylose), tryptophan, lysine, 4-hydroxyisoleucine, coumarins, flavones, sterols, lecithin and choline. Numerous studies have shown that the plant lowers blood glucose levels, that it is expectorant, prevents constipation, protects the intestinal mucosa, improves appetite, inhibit viruses, strengthens the heart, diuretic, anti-inflammatory, lowers blood pressure, prevents inflammation in the body and skin. Studies with fenugreek also show its effectiveness against altitude sickness shows exceptional results, and several substances in the plant have attracted interest for cancer treatment. An interesting feature is its ability to stimulate the appetite, for which it is still used in modern livestock.

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Dill (Anethum graveolens)

Dill originates from the Orient, Caucasus, the Mediterranean countries and USA. Dill is treasured for its good flavour, but has also been used to treat indigestion, flatulence, insomnia and colic. Dill has a high content of essential oils, carvone, limonene and dillapiol. The word dill derives from the Old Saxon word to lull asleep, and this property has made the plant popular. Egyptian sources from the 15th century recommend it against flatulence (e.g. colic), for constipation, as a digestive stimulant and diuretic, and Roman gladiators used dill to accelerate wound healing. An interesting ability is that it inhibits the growth of E. coli, which causes stomach infections. This antibacterial effect has been investigated several times with the same positive results.

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Juniper (Juniperus communis)

Juniper is a common plant that contains pinene, terpene, flavonoids and bi-flavonoids. It grows wild in Europe, Asia, North America and North Africa. It is antimicrobial, digestive stimulant and an effective diuretic. Traditionally, incense of juniper was used as a disinfectant during plague epidemics, and decoction of the bark has been used for washing dishes and vessels in after storage of perishable foods. The oil of juniper is used against urinary tract infections, stomach infections, intestinal worms, indigestion, oedema and arthritis and other rheumatic conditions. Ointments with juniper were prepared for rashes and sores that would not heal by itself.

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Fennel (Foeniculum vulgare)

Today, fennel is primarily used as a vegetable, but traditionally it has been a widely used medicinal plant in the Mediterranean countries. Fennel contains flavonoids, which are an effective expectorant; it strengthens the digestion, and has an antimicrobial and fungicidal effect. Fennel is used to treat colic, indigestion and flatulence. Hippocrates recommended it for promoting lactation and to sooth menstrual pain and PMS. It has also been used for its oestrogenic properties, and to sooth problems with the prostate. Fennel has a relaxing effect on the smooth muscle in the digestive tract and trachea, thus mitigating cramps throughout the digestive tract, such as colic, hiccups and asthma. It is used in cough syrup because of the anti-bacterial properties.

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Elder (Sambucus nigra)

Elder grows all over Europe, the Balkan, Russia and Asia Minor, and all parts of the plant, root, leaves, berries and flowers are used. Elder has a high content of Vitamin C, flavonoids, essential oils, fatty acids and sterols, and has been part of natural medicine in Scandinavia for hundreds of years. It increases the bronchial secretion and the production of stomach acid, has a potent diuretic effect, but is also used for its laxative effects and its effectiveness in colds and oedema. Furthermore it is expectorant and anti-inflammatory. In 1992 an Israeli research team determined, that elder inhibits 10 different types of influenza-virus, herpes-virus and Epstein Barr-virus. In a Czech study patients with trigeminal Neuralgia (nerve pain in the face) were cured with extract of elderberries.

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Ginger (Zingiber officinale)

Ginger is a plant, which grows naturally in South East Asia, but is also grown in other tropical areas. It has been subject to more scientific studies than any other plant. Ginger contains essential oils, gingerole and zingerone, and it prevents constipation, is bile stimulant, and stimulates peristalsis of the intestine and the production of gastric juice. Furthermore it is used to treat flatulence and intestinal toxins. In a Chinese study 70% of the patients with dysentery (caused by a bacterial infection) were cured, when given ginger. Extensive clinical studies from 1994 documented, that ginger is as effective against nausea as synthetic remedies, but without the sedative effect. The positive effect of Ginger on some types of arthritis has been determined, and like anti-inflammatory medicine (e.g. ibuprofen and aspirin) it suppresses fever, pain, inflammations, and has a blood thinning effect. However, ginger does not impair the bloods ability to coagulate and does not affect the stomach, as is the case with traditional pain killers.

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Angelica (Angelica archangelica)

Angelica only grows in Northern Europe and has not been known anywhere else. Traditionally it has been an important food source and medicinal plant of the Sami in the north and Greenlandic Inuit. The active substances in angelica are essential oil, furanocoumarins, xanthotoxin, angelicin, tannins, coumarins and flavonoids. The root is used when treating digestive diseases, as it has a calming and antiseptic effect. Furthermore it stimulates the immune response and the production of gastric juice, gall and pancreas-secretion. Angelica is used to treat colic, intestinal pain, indigestion, aerophagia, flatulence, enterocolitis, ulcers, anxiety and nervous insomnia. In 18th and 19th century it was used against infection as dysentery and cholera. The plant has a dual effect as it is anti-bacterial, and also increases the production gastric juice, which protects against bacteria.

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Chervil (Anthriscus cerefolium)

Chervil grows wildly in the Middle East, Caucasus, Central-Asia and East- and Southern Europe, and has usually been used as a spice and flavour enhancer. Its flavour is similar to that of anise and fennel, and it has many of the same properties. The active substances are essential oil, Apiin and glycosides, and it has mainly been used as a diuretic and as a remedy for flatulence and indigestion.

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Liquorice root (Glycyrrhiza glabra)

Liquorice root grows primarily in the Mediterranean countries, the Balkan, Russia, Caucasus, Turkey, the Middle East, China and Mongolia, and as the name implies, the root is used. Liquorice root has long line of uses. Liquorice root is mentioned through the entity of the history of herbal medicine. It has been used for ulcers of the stomach and the duodenum, bad breath and inflammations in the throat and bronchi. It is expectorant, anti-spasmodic, anti-microbial, anti-inflammatory and has a protective effect on the liver. The active substances glycyrrhizin and glycyrrhetinic acid from the root have shown promising results. Their anti-inflammatory and anti-allergenic effect can alleviate arthritis, hypersensitivity, chronic hepatitis and cirrhosis, and glycyrrhizin is one of the most documented anti-viral plant substances. Studies have shown a significant effect on different types of viruses, e.g. influenza virus, cold virus and HIV-virus. The root furthermore assists the stomach in producing its protective mucosa, and patients, who showed no improvement from medical treatment of ulcers, showed a 90% improvement with liquorice root.

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Oregano (Origanum vulgare)

Oregano originates in Greece. Most people associate oregano with pizza, but the plant has been used as medicine and contains the active substances carvacrol, thymol and tannins. The plant is generally stimulating on the digestion and appetite and has an anti-inflammatory effect. It relieves stomach pains, diarrhea and flatulence, and due to its calming effect it has used against anxiety, tensions, nervous agitation and hyperactivity.

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Peppermint (Mentha piperita)

Peppermint grows in Europe, Russia, North- and South America, North Africa, Pakistan and India. Peppermint is the most widely used of the various mints. It is used as flavouring in vast array of products, especially in the form of menthol. There are more than 20 different species of mint, and most have been used since antiquity. Peppermint contains active substances such as Menthol, rosmarinic acid, flavonoids, tannins, phenolic acids, carotenoids and choline. The plant inhibits nausea and counteracts the vomiting reflex. It stimulates the entire digestive system, where it has anticonvulsant and sedative effect. Clinical studies have shown that it dampens the symptoms of irritable bowel syndrome, which can otherwise be difficult to treat medically. Its anti-bacterial abilities are used to alleviate food poisoning, and the oil inhibits Salmonella and Listeria-bacteria. It is also effective against conditions such as palpitations, burning sensations in the stomach, indigestion, flatulence, diarrhea and insomnia, and it is anticonvulsant, antimicrobial, antiviral, antifungal and promotion of gall secretion.

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Parsley (Petroselium crispum)

Parsley is a treasured herb, which grows in Europe, the Balkan, Russia, India and North America. It has a high content of minerals, apioles, myristicin, flavonoids, furanocoumarins, iron, calcium, silicon, potassium, vitamin A, C and E, folic acid and polysaccharides. Parsley is a versatile herb, both as a flavour enhancer and as a natural medicine. Medically, it is an effective diuretic, and it strengthens the stomach. Studies have shown that substances in the plant reduce the effect of carcinogenic substances, and the ancient Greeks used it to cure urinary stones and gallstones. Its diuretic effect is highly documented, and parsley is recommended as an alternative to conventional medicine against high blood pressure and urinary infection. Recent studies have also shown that it suppresses the formation of histamine, which is the substance that that trigger allergic reactions.

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Roman chamomile (Matricaria recutita)

Roman chamomile is bitterer than regular chamomile. As the name implies, it originates from Central-and Western Europe, but also grows in USA and Argentina. Chamomile is usually used as flavour and is particularly treasured in tea. The stimulating ingredients of camomile are sesquiterpene lactone and polyacetylenes flavonoids, phenolic acids, polysaccharides (galactose, arabinose, xylose), and choline. Chamomile is a revered medicinal herb that soothes cramps, is anti-inflammatory and it has been used to digestive problems since the first century AD. It is remarkably effective in treating ulcers of the stomach and the duodenum. It not only dampens the symptoms, but heals the ulcers. Furthermore it is widely used in relation to inflammatory conditions in the stomach and intestine, Crohn's disease, intestinal catarrh and irritable colon, where it has an anti-bacterial and anti-fungal effect. It also has a calming effect, which makes it suitable for repressing stress, anxiety, restlessness and hyperactivity.

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Rosemary (Rosmarinus officinalis)

Rosemary grows in the Mediterranean countries, on the Crimean peninsula, Caucasus and Mexico. It is valued for its flavour, but also for its medicinal properties. It contains trichoroethylene terpinenes, tannins, flavonoids, rosmarinicin, phenolic acids and a variety of antioxidants that fight free radicals and protect cells against aging. Rosemary eases cramps and indigestion, strengthens the liver, is anti-bacterial and is generally stimulating. Furthermore it is used as remedy for pains in the digestive tract, colic, headache, reduced liver function, constipation, bronchitis, coughing, asthmatic cramps, high blood pressure and it is anti-spastic and antimicrobial.

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Sage (Salvia officinalis)

Sage originates from the Mediterranean countries, Central Europe and North America. It was spread throughout Europe by the Romans and later by the monks and its name simply means “to cure”. Sage contains trichoroethylene terpinenes, tannins, thujone and flavonoids, and research has shown that the active substance thujone in the oil from the plant has a powerful anti-inflammatory, antiseptic and digestive effect. It prevents diarrhoea, inhibits the growth of pathogenic bacteria in the intestine, is antimicrobial and antiviral, increases gastric acid secretion and stimulates bile production. The antiseptic effect has been used to treat gingivitis, dental pain and sore throat. Sage also contains substances, which supresses Candida.

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Large nettle (Urtica dioica)

Large nettle can be found all over Europe, Asia and in North America. The large nettle has since the middle Ages had a long line of usages in Europe. It was woven to fine yet durable fabric, used as food ingredient, but also used for the medicinal properties. Large nettle contain flavonoids (kaempferol), silicates, histamine, serotonin, potassium, silicon, free amino acids, chlorophyll and acetylcholine. It is anti-inflammatory, diuretic, counteracts 5-alpha-reductase and has positive hormonal effect on the prostate. It is used for alleviating arthritis and other rheumatic conditions, hay fever, asthma and itching from insect bites. Large nettle can compensate for the blood's haemoglobin content and has been shown to have a positive effect on benign prostatitis. Large nettle also generally stimulates the digestive system and has cleansing properties. Pharmacological studies show that it increases the secretion of chloride and urea by the kidneys.

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Thyme (Thymus vulgaris)

Thyme grows in Central- and Southern Europe, the Balkan, Caucasus, Eastern Africa, Pakistan, India and North America. Thyme has a round and aromatic flavour, but is also known for its anti-inflammatory, anti-bacterial and expectorant properties. Thyme contains thymol, borneol, carvacrol, terpenoids, flavonoids, saponins, antioxidants and carbonic acid and is often used as a herbal remedy for lung disorders, convulsive cough, indigestion, diarrhoea, abdominal bloating, fatigue and herpes. Thyme also eases bronchial cramps and stimulates bronchial secretion. In recent years thyme has been subject to numerous studies, which has focused on its anti-septic and preservative properties, which is caused by the substance thymol, which is a powerful disinfectant. For this reason, thyme is a potent remedy for stomach infections, diarrhea, flatulence, catarrh and dysentery. English studies have determined that the plants expectorant and anticonvulsant properties have an equivalent effect on bronchitis to synthetic medications.

Lignan Works - Scientific Research

The flaxseed (Linum usitatissimum L.) is the seed from the flax plant, an annual herb which belongs to Linaceae family with more than 200 species. The Latin name of flaxseed means “very useful”, and it has brown and golden varieties. The shape of flaxseed is flat or oval up to 4–6 mm size with a pointed tip. Flaxseed has been a part of human diet for thousands of years in Asia, Europe, Africa, North America and more recently in Australia. The world flaxseed production remained static about 2.6 million tonnes as compared with other oilseed crops and represents 1 % of total world oilseeds supply. Currently, flaxseed has been the focus of increased interest in the field of diet and disease research due to the potential health benefits associated with some of its biologically active components such as dietary fiber (25–28 %) and α-linolenic acid (50–55 % of total fatty acids composition) [1].

Among the compounds that present biological activity, phenolic compounds are of special interest. Lignans, very complex classes of bioactive polyphenolic phytochemicals, formed by the coupling of two coniferyl alcohol residues are widely distributed in the plant kingdom [2]. There are two general types of lignans: i) those found in plant seeds like secoisolariciresinol diglucoside (SDG), isolariciresinol, matairesinol, lariciresinol and ii) those found in animals and humans known as mammalian lignans [3]. Phenolic lignans are found in most fiber-rich plants, including pumpkin seed, sesame seed, grains such as wheat, barley, rye and oats; legumes such as beans, lentils, and soybeans; and vegetables such as garlic, asparagus, broccoli, and carrots. Flaxseed is particularly the richest known source of lignans (9–30 mg per g), with lignan production at 75–800 times that of other oil seeds, cereals, legumes, and fruit and vegetables [4]. The principal dietary lignan present in flaxseed is SDG which occurs as a component of a linear ester-linked complex. Chemically, the C6-OH of the glucose of SDG is esterified to the carboxylic acid of hydroxymethylglutaric acid. Accumulation of SDG is coherent with LuPLR gene expression and synthesis of PLR enzyme during mature seed development [5]. The understanding of the action mechanism of these SDG compounds is crucial for their possible exploitation as neutraceutical supplement in biological system.

Diabetes is a metabolic syndrome and is characterized by increases in central adiposity, serum triglycerides, serum glucose, blood pressure, inflammation and decreases in HDL-cholesterol that elevates risk of insulin resistance [44]. The animal and human studies revealed that high fat diet containing 0 · 5 to 1 · 0 % SDG reduces liver triglycerides content, serum triglycerides, total cholesterol, and insulin and leptin concentrations that resulted in significantly reduced visceral fat gain as compared to group of mice receiving high fat diet without SDG [45]. Another study have shown that female rats receiving glucosuria induced diet with SDG have 80 % less chances of glucosuria as compared to rats have 100 % chances of glucosuria receiving diet without SDG [46]. SDG reduces C-reactive protein concentrations which are associated with insulin resistance and diabetes mellitus in type 2 diabetics [47]. Daily consumption of low-fat muffin enriched with SDG (500 mg/day) for 6 week can reduce CRP concentrations [48]. The earlier studies indicate that flaxseed lignan supplements have beneficial associations with C-reactive protein and also suggest that lignans have possible lipid- and blood pressure-lowering associations [49].

The occurrence of menopause is associated with an increased risk of cardiovascular events and this has partially been attributed to the decline in circulating levels of estrogen. SDG supplementation produces a dose-related cessation or lengthening (by 18–39 %) of estrous cycles, reduces immature ovarian relative weight and delays puberty in experimental animals [61, 62]. The daily consumption of a low-fat muffin enriched with SDG (500 mg/day) for 6 week had no effect on endothelial functioning in healthy postmenopausal women [63]. Dietary flaxseed SDG (600 mg/day) can appreciably improve lower urinary tract symptoms in benign prostatic hyperplasia subjects [64]. Urinary composition or blood levels of radioactive lignans were not affected by the duration of SDG exposure while chronic SDG exposure alters lignan disposition in rats, however; it does not change the metabolite profile [65]. There were no significant effects of exposing male or female offspring to SDG during suckling on any measured reproductive indices [66]. SDG affects the reproductive development of offspring with caution when consuming flaxseed during pregnancy and lactation [67].

Imran M, Ahmad N, Anjum FM, et al. Potential protective properties of flax lignan secoisolariciresinol diglucoside. Nutrition Journal. 2015;14:71. doi:10.1186/s12937-015-0059-3.

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Flaxseed is the richest plant source of the ω-3 fatty acid i.e. α-linolenic acid (ALA) (Gebauer et al. 2006). Flaxseed oil is low in saturated fatty acids (9 %), moderate in monosaturated fatty acids (18 %), and rich in polyunsaturated fatty acid (73 %) (Cunnane et al. 1993). Of all lipids in flaxseed oil, α- linolenic acid is the major fatty acid ranging from 39.00 to 60.42 % followed by oleic, linoleic, palmitic and stearic acids (Table 2), which provides an excellent ω-6:ω-3 fatty acid ratio of approximately 0.3:1 (Pellizzon et al. 2007). Although flaxseed oil is naturally high in anti-oxidant like tocopherols and beta-carotene, traditional flaxseed oil gets easily oxidized after being extracted and purified (Holstun and Zetocha 1994). The bioavailability of ALA is dependent on the type of flax ingested (ALA has greater bioavailability in oil than in milled seed, and has greater bioavailability in oil and milled seed than in whole seed) (Austria et al. 2008).

Plant lignans are phenolic compounds formed by the union of two cinnamic acid residues. Lignans are ubiquitous within the plant kingdom and are present in almost all plants (Tarpila et al. 2005). Lignans act as both antioxidants and phytoestrogens. Phytoestrogens can have weak estrogen activity in animals and humans. Flax contains up to 800 times more lignans than other plant foods (Mazur et al. 1996; Westcott and Muir 1996). Lignan content in flaxseed is principally composed of secoisolariciresinol diglucoside (SDG) (294–700 mg/100 g), matairesinol (0.55 mg/100 g), lariciresinol (3.04 mg/100 g) and pinoresinol (3.32 mg/100 g) (Tourre and Xueming 2010; Milder et al. 2005). Johnsson et al. (2000) reported SDG content in the range of 11.7 to 24.1 mg/g and 6.1 to 13.3 mg/g in defatted flaxseed flour and whole flaxseed, respectively. Besides lignans, other phenolic compounds found in flaxseed are p-coumaric acid and ferulic acid (Strandas et al. 2008). The SDG found in flax and other foods is converted by bacteria in the gut to the lignans- enterodiol and enterolactone which can provide health benefits due to their weak estrogenic or anti-estrogenic, as well as antioxidant effects (Adlercreutz 2007). Flax lignans have shown promising effects in reducing growth of cancerous tumors, especially hormone-sensitive ones such as those of the breast, endometrium and prostate (Tham et al. 1998).

Dietary fibers, lignans, and ω-3 fatty acids, present in flaxseed have a protective effect against diabetes risk (Prasad et al. 2000; Prasad 2001; Adlercreutz 2007). Flaxseed lignan SDG has been shown to inhibit expression of the phosphoenolpyruvate carboxykinase gene, which codes for a key enzyme responsible for glucose synthesis in the liver (Prasad 2002). Supplementation of diet of type 2 diabetics with 10 g of flaxseed powder for a period of 1 month reduced fasting blood glucose by 19.7 % and glycated hemoglobin by 15.6 % (Mani et al. 2011). It could be due to lower content of glycemic carbohydrates and higher content of dietary fibers of flaxseed. Several small studies using a fasting glucose tolerance approach have found a reduction in postprandial blood glucose levels of women consuming flaxseed (Cunnane et al. 1993, 1995). Kelley et al. (2009) studied that when conjugated linoleic acid (0.5 %) and flax oil (0.5 %) was supplemented in diet of rats susceptible to obesity and diabetic tumors, a 20 % reduction in glycemia was observed. Kapoor et al. (2011) studied the effect of supplementation of flaxseed powder on diabetic human females. Patients were provided 15 and 20 g/day of flaxseed powder for a period of 2 months. Post-prandial blood glucose levels were found to be decreased by 7.9 and 19.1 %, respectively. Similar results has also been reported by Nazni et al. (2006) who conducted a study on 25 diabetic subjects and supplemented flaxseed powder in bread form for 90 days and reported a significant reduction in blood glucose levels after supplementation. However, Dodin et al. (2008) measured fasting serum glucose and insulin levels and reported no change after flaxseed supplementation. Similarly, ingestion of 10 g/day of flaxseed oil had no effect on fasting blood serum glucose and insulin levels (Barre et al. 2008). Utilization of flaxseed for glycemic control may also be associated to the decrease in risk of obesity and dyslipidemia, since these are risk factors for the development of diabetes and resistance to insulin (Wu et al. 2010; Morisset et al. 2009).

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Tumor and Cancer reducing effects

Interest in research on the association between flaxseed ingestion and risk of cancer emerged when epidemiologic evidences suggested a beneficial relationship. Research in laboratories has shown that flaxseed inhibits the formation of colon, breast, skin, and lung tumors and also reduces blood vessel cell formation in female rats, all suggesting a protective effect against breast, colon and ovarian cancer (Truan et al. 2012). Higher levels of insulin and insulin-like growth factor 1 (IGF-1) increase cancer risk by stimulating cell proliferation and increasing survival of DNA-damaged cells through antiapoptotic mechanisms (Sturgeon et al. 2011). Blood insulin has also been associated with increased risk of pancreatic and colorectal cancers (Pisani 2008). Various studies suggest that flaxseed added to the diet may lower circulating levels of insulin and IGF-1 (Woodside et al. 2006; Chen et al. 2011a). However, Sturgeon et al. (2011) reported that incorporation of 7.5 g of flaxseed daily for 6 weeks and 15 g of flaxseed for an additional 6 weeks into the diet of healthy postmenopausal women had little short-term effect on blood levels of IGF-1. Flaxseed has a breast tumor-reducing effect, possibly because of its high content of SDG lignan (Truan et al. 2012; Chen et al. 2011a; Chen et al. 2009; Saggar et al. 2010a, b; Wang et al. 2005). Enterodiol (ED) and enterolactone (EL) are produced from flax lignans in animal body. Because they are structurally similar to human estrogen-17β-estradiol (E2), they have binding affinity to estrogen receptors (ER) (Penttinen et al. 2007). Flaxseed and its SDG component have been shown to attenuate tumorigenesis through a reduction in cell proliferation and angiogenesis, as well as an increase in apoptosis via modulation of the estrogen receptor (ER)- and growth factor- signaling pathways (Saggar et al. 2010a; Chen et al. 2009). The potential breast cancer protective effect of flax lignans could be due to their weak estrogenic activity and antioxidant properties. Flaxseed oil with its exceptionally high ALA content was also shown to reduce human estrogen receptor-positive breast tumors (MCF-7) growth by 33 % compared to control (Truan et al. 2010). Chen et al. (2007) studied that the groups of mice that received 5 % and 10 % flaxseed in the diet for 8 weeks inhibited tumor growth by 26 % and 38 %, respectively. The researchers suggested the ability of flaxseed to help maintain more early stages of cancer is due to the fact that flaxseed contains the highest level of plant lignans, which have antioxidant activities (Hall et al. 2006) and have also been shown to alter estrogen metabolism, which may decrease ovarian cancer risk and improve health (McCann et al. 2007).

Based on the information, it is evident that flaxseeds are the richest source of α-linolenic acid and lignans. It is also a considerable potential source of soluble fiber, antioxidants and high quality protein. Its long journey from being a medicine in ancient times to the health food source in 21st century has opened the doors for a large population. The role of flaxseed lignans and ω-3 fatty acid in reducing the risks associated with cardiac and coronary disease, cancer (breast, colon, ovary and prostate) and other human health risk factors has been well known. When healthy heart is one of the most desired and highly demanded health benefits from functional foods; and where food industry’s goal is to develop innovative solutions to address nutritional challenges, flaxseed is going to play a vital role for the same. Flaxseed can contribute in improving the availability of healthy food choices, specifically by improving the nutrient profile of foods through reductions in the salt, sugar and saturated fat content; and by increasing the content of ω-3 fatty acids and other bioactive compounds. With contribution from such factors, worldwide market for healthy heart foods is estimated to grow rapidly in the coming years. As a result, flax and flaxseed oil may be preferred ingredients of functional foods and nutraceuticals in future. There is no doubt that a change to an omega-3 rich and high fiber diet would be beneficial. Therefore the use of flaxseed in whole seed or ground form can be recommended as a dietary supplement. Modern techniques like high power ultrasound, micro-fluidization, spray granulation and nanoencapsulation will pave way for new approaches to the processing, stabilization and utilization of flaxseed oil. Further, enrichment of diets of the animals with flax/flaxseed oil for production of ω-3 enriched eggs, milk, meat and other animal origin products could be another approach in utilizing flaxseeds.

Goyal A, Sharma V, Upadhyay N, Gill S, Sihag M. Flax and flaxseed oil: an ancient medicine & modern functional food. Journal of Food Science and Technology. 2014;51(9):1633-1653. doi:10.1007/s13197-013-1247-9.

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Our results suggest that flaxseed and its lignans have potent antiestrogenic effects on estrogen receptor–positive breast cancer and may prove to be beneficial in breast cancer prevention strategies in the future.

Flaxseed and Its Lignans Inhibit Estradiol-Induced Growth, Angiogenesis, and Secretion of Vascular Endothelial Growth Factor in Human Breast Cancer Xenografts In vivo

Malin Bergman Jungeström, Lilian U. Thompson, Charlotta Dabrosin

Clin Cancer Res Feb 2007 (13) (3) 1061-1067; DOI: 10.1158/1078-0432.CCR-06-1651

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Flaxseed is one of the richest sources of lignans and is increasingly used in food products or as a supplement. Plant lignans can be converted by intestinal bacteria into the so-called enterolignans, enterodiol and enterolactone. For a proper evaluation of potential health effects of enterolignans, information on their bioavailability is essential. The aim of this study was to investigate whether crushing and milling of flaxseed enhances the bioavailability of enterolignans in plasma. In a randomized, crossover study, 12 healthy subjects supplemented their diet with 0.3 g whole, crushed, or ground flaxseed/(kg body weight · d). Each subject consumed flaxseed for 10 successive days separated by 11-d run-in/wash-out periods, in which the subjects consumed a diet poor in lignans. Blood samples were collected at the end of each run-in/wash-out period, and at the end of each supplement period. Plasma enterodiol and enterolactone were measured using LC-MS-MS. The mean relative bioavailability of enterolignans from whole compared with ground flaxseed was 28% (P ≤ 0.01), whereas that of crushed compared with ground flaxseed was 43% (P ≤ 0.01). Crushing and milling of flaxseed substantially improve the bioavailability of the enterolignans.

Among foods consumed by humans, flaxseed contains the highest concentration of enterolignan precursors, mainly secoisolariciresinol diglucoside. Other seeds, nuts, whole grains, fruits and vegetables, and beverages such as coffee and tea contain smaller amounts (24). The most important sources of lignan precursors in Western diets are beverages such as tea and coffee, seeds, cereals, berries, fruits and vegetables (25,26). Flaxseed is a relatively minor dietary component in most countries, but because of its potential health benefits [flaxseed also contains a high quantity of (n-3) fatty acids as well as dietary fiber], it is increasingly being incorporated into a variety of food products, such as bread, muesli bars, and breakfast cereals, or used as a supplement. For example, in the Netherlands, whole flaxseed is used in commercial breads (up to 3.5 g flaxseed/100 g bread); therefore is an important potential source of dietary lignans. In a case-control study carried out in Texas, Strom et al. (27) found that flaxseed bread was one of the main food sources of lignans.

The Relative Bioavailability of Enterolignans in Humans Is Enhanced by Milling and Crushing of Flaxseed1J. Nutr. December 1, 2005, vol. 135 no. 12 2812-2816

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Flax Lignans

Flax is one of the richest sources of plant lignans, being very rich in the lignan secoisolariciresinol diglucoside (SDG). Flax contains other lignans as well – namely, matairesinol, pinoresinol, lariciresinol, isolariciresinol and secoisolariciresinol (often abbreviated Seco or SECO) (143,144).

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Metabolism of Lignans

The lignans SDG, SECO, pinoresinol, lariciresinol and matairesinol in flax are converted by bacteria in the colon to the mammalian lignans, enterodiol and enterolactone. [The flax lignan isolariciresinol is not converted to mammalian lignans (145).] Enterodiol and enterolactone are called mammalian lignans or enterolignans because they are produced in the gut of humans and other mammals; they are not found in plants. A simplified diagram showing the conversion of flax lignans to mammalian lignans is given in Figure 4. Enterodiol can be converted to enterolactone (146). The biologic activity of flax and other plant lignans depends on the presence of certain bacteria in the gut (146). Some humans appear to lack either the right type or a sufficient number of gut bacteria to convert SDG and other lignans to mammalian lignans (147), and taking antibiotics virtually stops the production of enterodiol and enterolactone in the gut for several weeks (140). Enterodiol and enterolactone have three metabolic fates: 1) They can be excreted directly in the feces; 2) They can be taken up by epithelial cells lining the human colon, conjugated with glucuronic acid or sulfate and excreted in the feces or enter the circulation (148); or 3) They can be absorbed from the gut and transported to the liver, where free forms are conjugated before being released into the bloodstream (140). Eventually, they undergo enterohepatic circulation – that is, they are secreted into bile and reabsorbed from the intestine – and are excreted in the urine in conjugated form (149). Based on a kinetic study involving 12 healthy adults, the mammalian lignans appear to be absorbed from the colon about 8-10 hours after the plant lignans are eaten and reach a maximum concentration in the bloodstream about 7-10 hours later (150). The concentration of enterodiol and enterolactone in the feces, blood and urine is related to the concentration of plants lignans in the diet – large intakes of plant lignans result in large amounts of these mammalian lignans in biological fluids. Eating flax or flax-containing food products increases the blood levels of mammalian lignans (151-154) and the excretion of mammalian lignans and/or total lignans in feces (155) and urine (151,152,154,156-159). Consuming a diet supplemented with a lignan/SDG complex derived from flax also increases mammalian lignan excretion in urine (160). The bioavailability of the mammalian lignans can be enhanced by crushing and milling flax (161).

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Biological Effects of Lignans

Flax lignans and the mammalian lignans (enterodiol and enterolactone) are biologically active. Lignans have anticancer and antiviral effects, influence gene expression (activation) and may protect against estrogen-related diseases such as osteoporosis (139-141). Diets high in lignans may help maintain good cognitive function in postmenopausal women (164); reduce the risk of uterine fibroids in middle-aged women (165); reduce breast cancer risk in women (166); and reduce the risk of acute fatal coronary events (167) and prostate cancer (168) in men. Specific actions of lignans include the following:

• The main flax lignan SDG is an antioxidant. It scavenges for certain free radicals like the hydroxyl ion (•OH) (169). Our bodies produce free radicals continually as we use (oxidize) fats, proteins, alcohol and some carbohydrates for energy. Free radicals can damage tissues and have been implicated in the pathology of many diseases like atherosclerosis, cancer and Alzheimer disease (170). In a rat study, feeding flax at levels of 5% and 10% in the diet prior to administering a liver toxin protected against oxidative stress in liver tissue compared with a normal diet not containing flax (171). The mammalian lignans, enterodiol and enterolactone, also act as antioxidants (172). Indeed, the antioxidant action of SECO and enterodiol is greater than that of vitamin E (173).

• The mammalian lignans affect receptors found on the surface of cell membranes. For instance, they activate the pregnane X receptor, which is involved in the metabolism of bile acids, steroid hormones and many drugs. Enterolactone is a moderate activator of the receptor, suggesting it has the ability to affect the metabolism of some drugs (174). A study conducted in France suggested that some plant lignans, along with enterodiol and enterolactone, affect hormone receptors in breast tissue. Among 58,049 French women who did not eat soy regularly, a high dietary intake of lignans (>1395 μg/day) was associated with a reduced risk of breast cancer. The benefit was limited to women with estrogen receptor positive (ER+) and progesterone receptor positive (PR+) tumours, suggesting that the biologic effects of lignans derive in part from their effects on cell hormone receptors (166).

• The mammalian lignans stimulate the synthesis of sex hormonebinding globulin (SHBG) (175), which binds sex hormones and reduces their circulation in the bloodstream, thus decreasing their biologic activity. In a meta-analysis, higher blood levels of SHBG were associated with an 80% lower risk of type 2 diabetes in women and a 52% lower risk in men (176). Low blood levels of SHBG have been found in postmenopausal women with breast cancer (177).

• The mammalian lignans inhibit the activity of aromatase, an enzyme involved in the production of estrogens (178). Decreased aromatase activity may be one way in which lignans protect against breast cancer (179).

Coconut Oil - Scientific Research

Excerpts from The Coconut Oil Miracle by Bruce Fife

Page 68 - One of the most amazing aspects about coconut oil is its ability to fight infections.  When coconut oil is eaten, the body transforms its unique fatty acids into powerful antimicrobial defense forces capable of defeating some of the most notorious disease-causing microorganisms.  Even super-germs are vulnerable to these lifesaving coconut derivatives.  The unique properties of coconut oil make it, in essence, a natural antibacterial, antiviral, anti-fungal, and antiprotozoal food.

Coconut oil's antimicrobial effects come from its unique composition of MCFAs.  All of these fatty acids (when converted into free fatty acids or monoglycerides) exhibit antimicrobial properties, some to a greater extent than others.  This is an exciting area of research because it involves a readily available food source that can be used to both treat and prevent infection illness.

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Page 69 - The marvellous thing about using coconut oil to treat or prevent these conditions is that while coconut oil is deadly to disease-causing microorganisms, it is harmless to humans.  The fatty acids that make coconut oil so effective against germs are the same ones nature has put into mother's milk to protect children. Human breast milk and the milk of other mammals all contain small amounts of MCFAs.  This is why butter, which is concentrated milk fat, also contains MCFA.  Breast milk, with its medium-chain fatty acids, protects the newborn baby from harmful germs while its immune system is still developing, its most vulnerable time of life.  This is one of the reasons why coconut oil or MCFAs are added to infant formula.  A mother who consumes coconut oil will have more MCFAs in her milk to help protect and nourish her baby.  If it's safe enough for a newborn baby, it is safe enough for us.  Nature made MCFAs to nourish and protect us against infection illnesses.

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Page 73 - Coconut oil is comprised of about 48 percent lauric acid, 18 percent myristic acid, 7 percent capric acid, 8 percent caprylic acid and 0.5 percent caproic acid.  These fatty acids give coconut oil its amazing antimicrobial properties and are generally absent from all other vegetable and animal oils, with the exception of palm kernel oil.  Most of the remaining fatty acids in coconut oil have little, if any, antimicrobial effect.

Coconut Crumble - Scientific Research

Excerpt from http://coconutresearchcenter.org/hwnl_2-4.htm

Coconut Dietary Fiber

Nutritionists recommend that we get 20-35 grams of dietary fiber a day. Most Americans only get about 15 grams. Good sources of dietary fiber are whole grains, legumes, and nuts.  Coconut is an ideal source of dietary fiber. Coconut has one of the highest percentages of fiber among all plant foods. Seventy-five percent of the total carbohydrate content is fiber. In comparison, the carbohydrate in green beans is only 30 percent fiber, in okra it is only 25 percent, and—corn it is 18 percent.

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Intestinal Health

Although we do not get nourishment from fiber, it feeds friendly bacteria in our gut that are essential for good health. These bacteria produce vitamins and other substances that are beneficial in promoting health and wellness. When we eat adequate amounts of fiber, intestinal bacteria flourish. Harmful bacteria and yeast such as candida, which compete for space in the intestinal tract, are kept under control.

One of the most important reasons why friendly bacteria are important to our health is that they produce short-chain fatty acids (SCFAs). Short-chain fatty acids are fats that are synthesized from dietary fiber by intestinal bacteria and are vital to our health and the health of the colon.

While these SCFAs are harmless to our tissues and friendly bacteria, they are deadly to many forms of disease-causing bacteria and yeasts that can infect the intestinal tract. SCFAs can kill these troublesome organisms. The benefits which intestinal bacteria provide us are dependent on the amount of fiber we feed them. The more fiber we eat, the more friendly bacteria will thrive and produce SCFAs, thus keeping our colon healthy and nasty microorganisms in check.

Another benefit is SCFAs ability to pass through cell membranes and into the mitochondria without the aid of special hormones (insulin) or enzymes (carnitine). Therefore, they can easily enter the cells in the colon where they are utilized as fuel to power metabolism. SCFAs are an important source of nutrition for the cells in the colon. In fact, SCFAs are the preferred food of colonic cells and are necessary for a healthy intestinal environment.

Researchers have discovered that an abnormally low level of SCFAs in the colon can lead to nutritional deficiencies, which can cause inflammation and bleeding. Researchers found that SCFAs administered rectally into the colon relieve these conditions.

The fiber in coconut acts as food for gut bacteria. Consequently, coconut helps increase SCFAs in the gut and helps prevent and relieve symptoms associated with Crohn's disease, irritable bowel syndrome, colitis, and other digestive disorders. Many people have reported that even eating as little as two coconut macaroon cookies a day relieves their symptoms.

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Vermifuge

An interesting benefit of coconut fiber, not found in other fibers, as far as I'm aware, is that it acts as a vermifuge (i.e., expels parasitic worms). Eating coconut to get rid of parasites is a traditional practice in India that was even recognized among the early medical profession. It was included in a handbook of tropical medicine published in India in 1936 and in an Indian Materia Medica with Ayurvedic medicine published in 1976.

In 1984 researchers in India published a study on the effectiveness of this traditional remedy. Fifty individuals infected with tapeworm participated in the study. Various coconut preparations followed by Epsom salt were administered to the volunteers. The researchers found that within 12 hours after eating dried coconut, 90 percent of the tapeworms were expelled. Some of those tapeworms were over six feet long. Continued use resulted in 100% expulsion.

At the time of the study, the researchers reported that except for Niclosomide, no drug was as effective in the treatment of tapeworm infestation as was coconut. Niclosomide, however, causes tapeworms to waste away or separate, releasing toxins that can cause undesirable side effects. The researchers concluded that since coconut is nontoxic, palatable, easily available, and fairly cheap, and because it is highly effective in expelling tapeworms without causing side effects, it is a safe and effective treatment for tapeworm infestation. They recommended the use of coconut dietary fiber as a good source of fiber to use for the purpose of removing intestinal parasites.

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Mineral Absorption

Many researchers believe that the fiber in our foods can influence mineral absorption. The foods with the highest fiber content are legumes and grains like soy, wheat, and oats. One drawback that has been reported by researchers with the bran or fiber from these sources is that they contain phytic acid, which binds with minerals in the digestive tract and pulls them out of the body. Consequently, mineral absorption is decreased. Some of the minerals that are bound to phytic acid include zinc, iron, and calcium. It has been suggested that eating too much phytic acid can lead to mineral deficiencies. Even dietary fiber levels of 10 to 20 percent are believed to interfere with absorption of minerals in the digestive tract. Yet, we are counseled to get between 20 and 35 percent dietary fiber in our diets. What are we to do? We need fiber for good digestive health, but too much may cause nutritional problems. The perfect solution to this problem is not to reduce fiber consumption, but to replace some of the fiber we get from grains and legumes with fiber that does not pull minerals out of the body. Coconut flour fits that description. Coconut does not contain phytic acid and does not remove minerals from the body. You can eat all the coconut you want without worrying about it negatively affecting your mineral status.

If anything, coconut fiber improves mineral status. Fiber slows down the emptying of the stomach, allowing foods to be bathed in gastric juices for a longer amount of time. This allows more minerals to be released from the food we eat; so more are available for absorption.

Excerpt from http://coconutresearchcenter.org/hwnl_2-1.htm

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Blood Sugar and Diabetes

Blood sugar is an important issue for anyone who is concerned about heart disease, overweight, hypoglycemia, and especially diabetes because it affects all of these conditions.

Carbohydrates in our foods are broken down in the digestive tract and converted into glucose (blood sugar). Meals that contain a high concentration of carbohydrates, particularly simple carbohydrates such as sugar and refined flours, cause a rapid rise in blood sugar. Since elevated blood sugar can lead to a coma and death, insulin is frantically pumped into the blood stream to avoid this. If insulin is produced in adequate amounts, blood sugar is soon brought back down to normal. This is what happens in most individuals. However, if insulin is not produced quickly enough or if the cells become desensitized to the action of insulin, blood glucose can remain elevated for extended periods of time. This is what happens in diabetes.

Dietary fiber helps moderate swings in blood sugar by slowing down the absorption of sugar into the bloodstream. This helps keep blood sugar and insulin levels under control. Coconut fiber has been shown to be very effective in moderating blood sugar and insulin levels. For this reason, coconut is good for diabetics.

Diabetics are encouraged to eat foods that have a relatively low glycemic index. The glycemic index is a measure of how foods affect blood sugar levels. The higher the glycemic index, the greater an effect a particular food has on raising blood sugar. So diabetics need to eat foods with a low glycemic index. When coconut is added to foods, including those high in starch and sugar, it lowers the glycemic index of these foods. This was clearly demonstrated by T. P. Trinidad and colleagues in a study published in the British Journal of Nutrition in 2003. In their study, both normal and diabetic subjects were given a variety of foods to eat. Some of the types of food included cinnamon bread, granola bars, carrot cake, and brownies—all foods that a diabetic must ordinarily limit because of their high sugar and starch content. It was found that as the coconut content of the foods increased, the blood sugar response between the diabetic and non-diabetic subjects became nearly identical. In other words, coconut moderated the release of sugar into the bloodstream so that there was no spike in blood glucose levels. As the coconut content in the foods decreased, the diabetic subjects’ blood sugar levels became elevated, as would normally be expected from eating foods high in sugar and white flour. This study showed that adding coconut to foods lowers the glycemic index of the foods and keeps blood sugar levels under control. Sweet foods such as cookies and cakes made using coconut flour do not affect blood sugar levels like those made with wheat flour. This is good news for diabetics who want a treat now and then without adversely affecting their blood sugar.

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Cancer

Fiber acts like a broom, sweeping the intestinal contents through the digestive tract. Parasites, toxins, and carcinogens are swept along with the fiber, leading to their timely expulsion from the body. This cleansing action helps prevent toxins that irritate intestinal tissues and cause cancer from getting lodged in the intestinal tract. Colon cancer is second only to lung cancer as the world’s most deadly form of cancer. Many studies have shown a correlation between high-fiber diets and a low incidence of colon cancer. For example, in one of the most extensive studies to date, involving over 400,000 people from nine European countries, it was found that those who had the highest fiber intake were 40 percent less likely to develop colon cancer.

Fiber readily absorbs fluids. It also appears to absorb harmful carcinogens and other toxic substances. Researchers at the University of Lund, Sweden, found that fiber in the diet can absorb toxins that promote cancer. Various types of fiber were examined for their absorption capacity and found to absorb 20 to 50 percent of these carcinogenic compounds.

Dr. B. H. Ershoff of Loma Linda University summarized studies reported by the Committee on Nutrition in Medical Education. The studies compared groups of rats and mice, some given high-fiber diets and others given low-fiber diets. The animals were fed various drugs, chemicals, and food additives. These substances proved to be poisonous to the animals on the low-fiber diets, yet those given high-fiber diets showed no deleterious effects.

Logically you can see the relationship between dietary fiber and its protective effect in the colon, but studies also show it protects against breast, prostate, and ovarian cancers as well. One explanation for this is that toxins lingering in the colon are absorbed into the bloodstream, and the blood then carries these toxins to other parts of the body where they can cause cancer.

Another explanation involves estrogen. Estrogen is required for the early growth and development of breast and ovarian cancer. The liver collects estrogen and sends it into the intestines where it is reabsorbed into the bloodstream. A high-fiber diet interrupts this process. Less estrogen is allowed back into the bloodstream because the activities of bacterial enzymes in the intestine are reduced. Studies show that serum estrogen can be significantly reduced by a high-fiber diet. Progesterone, which is an antagonist to estrogen and helps protect against cancer, is not affected or reduced by fiber.

One of the primary reasons given to explain why dietary fiber protects against colon and other cancers is that it decreases intestinal transit time. If carcinogenic substances, hormones, and toxins are quickly moved through the digestive tract and out of the body, they don’t get a chance to irritate tissues and instigate cancer. Coconut fiber not only absorbs and sweeps carcinogenic toxins out of the intestinal tract, it also helps prevent the conditions that promote cancer. Evidence suggests that coconut fiber may also prevent the formation of tumors in the colon by moderating the harmful effects of tumor-promoting enzymes.

Additional Information: Canadian Flax Council