Justyna Szpak’s Post

Science has revealed some of the mechanisms behind the positive effects of consuming fermented foods containing microorganisms and bioactive compounds on gastrointestinal health: ➡ Pathogen protection: Antimicrobial compounds called bacteriocins, produced during food fermentation, not only inhibit the growth of harmful bacteria in the gut but also enhance the integrity of the intestinal barrier, reducing the risk of infection and inflammation. ➡ Short-Chain Fatty Acids production: Derived from dietary fiber fermentation, SCFAs provide energy to colon cells and may help regulate immune function, reduce inflammation, and promote gut health, as shown in mouse models. ➡ Vitamin K boost: Fermented foods with increased vitamin K concentration may contribute to systemic and gut health by suppressing colonic tumor development, improving intestinal integrity, and inhibiting gut pathogens, as studied in animal models. Additional benefits can also arise from the removal of substances with limited tolerance or absorption for some individuals, such as: ➡ Lactose: Fermented dairy products like yogurts and aged cheeses have undetectable or reduced lactose content, making them suitable for those with lactose intolerance. Recently, yogurts have received a qualified health claim recognizing their association with a reduced risk of type 2 diabetes, according to limited scientific evidence. ➡ FODMAPs: Fermentation decreases fermentable carbohydrates, reducing digestive discomfort in some individuals. By leaving the dough to ferment with complex microbial communities or a specific strain such as Saccharomyces cerevisiae, the carbohydrate content can be reduced by 40-80% compared to unfermented flour. ➡ Phytic acid: Phytate traps some dietary minerals (iron, zinc, and calcium) and fermentation reduces the content of phytic acid, thereby improving the absorption of minerals. Embrace the power of #FermentedFoods for a healthier gut! https://lnkd.in/e6Q2HHrn

🤔 Struggling with hunger management and sustained energy levels? Discover how yeast protein could be the solution you've been looking for! Our latest research reveals that yeast protein offers a slower digestion rate compared to whey and soy proteins, providing a steady release of amino acids that keeps you feeling full for longer. With a PDCAAS score of 1.0 and over 21% branched-chain amino acids, yeast protein is ideal for weight management and sports nutrition! 👉 Learn more about the incredible potential of yeast protein in our article: https:https://lnkd.in/gb-fMwEc #Nutrition #SportsNutrition #YeastProtein #HealthyEating #WeightManagement

Pioneering Study Reveals Baobab Fruit's Post-Digestion Benefits and Industrial Applications Authors: B. B. Ismail, M. Guo, Y. Pu + 6 more Publication Date: March 21, 2021 Abstract: The baobab fruit, scientifically known as Adansonia digitata, is gaining recognition not just for its nutritional value but also for its potential in medicinal and functional food industries. Our recent study explores the stability, bioaccessibility, and biological activities of baobab fruit polyphenolics after in vitro gastrointestinal digestion. Key Findings: Reduction and Resistance: While the total phenolic content and antioxidant capacity generally decreased after in vitro digestion, critical flavonoids like quercetin and proanthocyanidins exhibited high bioaccessibility. Significant Increases in Bioaccessibility: Baobab Fruit Shell (BFS): Post-gastric digestion, proanthocyanidins saw an increase in bioaccessibility by 173%. Baobab Fruit Pulp (BFP): Following intestinal digestion, the bioaccessibility of proanthocyanidin B2 and quercetin increased by 170% and 304%, respectively. Enzymatic Inhibition: All samples demonstrated over 50% inhibition of α-amylase and α-glucosidase, indicating potential for diabetes management. Implications for Industry: These findings underscore baobab’s potential as a key ingredient in developing functional foods aimed at improving health outcomes, particularly in managing blood sugar levels and oxidative stress. The bioaccessible phenolics in baobab can be leveraged in dietary supplements and nutraceuticals, providing a compelling case for food scientists and health care professionals to further explore baobab’s applications. Conclusion: Baobab fruit’s resilience in maintaining nutrient profiles post-digestion positions it as a promising component in the functional food industry. Its role in chronic disease management and wellness products can drive new developments in nutritional research and product development. Purchase Baobab: https://lnkd.in/e5PfAnzx

Day 4 of my 20-Day Nutritional Biochemistry Challenge! Today I will be shining the spotlight on cabbage. Cabbage is a nutrient-filled cruciferous vegetable that contains abundant bioactive compounds.they provide wide range of essential vitamins, minerals and phytochemicals. These vitamins and minerals includes; vitamins C and K, folate, and riboflavin, with significant amounts of potassium, manganese, and iron. Glucosinolates is a sulfur-containing phytochemicals, compound responsible for cabbage's distinctive flavor and aroma. These molecules have been shown to possess anti-inflammatory and anti-cancer properties, the breakdown products of glucosinolates, isothiocyanate, and indoles have also been shown to possess anti-cancer properties, making cabbage a valuable component of a cancer-preventative diet. Cabbage contains a diverse range of polyphenolic compounds, including flavonoids, phenolic acids, and carotenoids. These antioxidants helps to protect our cells from oxidative damage, reducing the risk of chronic diseases. Cabbage is also a good source of dietary fiber, containing both soluble and insoluble fiber. This fiber content supports healthy digestion and blood sugar control Debunking common cabbage muths Myth: Cabbage loses its nutrients when cooked. × While some water-soluble vitamins may be lost during cooking, cabbage's fiber, antioxidants, and other nutrients remain intact. Steaming can help preserve nutrients. ✓ Myth: Cabbage is not suitable for people with diabetes. × Cabbage is low on the glycemic index and rich in fiber, making it a suitable vegetable for people with diabetes when consumed in moderation. ✓ Myth: Cabbage is only good for coleslaw. × Cabbage is a versatile vegetable that can be used in stews, salads, stir-fries, and even as a fermented food. ✓ Myth: Cabbage is high in calories. × Cabbage is low in calories, with only 22 calories per cup. ✓ Cabbage's biochemical component makes it a potent: Anti-cancer agent, anti-inflammatory food, cardiovascular health supporter, antimicrobial and antifungal agent

🤔 Struggling with hunger management and sustained energy levels? Discover how yeast protein could be the solution you've been looking for! Our latest research reveals that yeast protein offers a slower digestion rate compared to whey and soy proteins, providing a steady release of amino acids that keeps you feeling full for longer. With a PDCAAS score of 1.0 and over 21% branched-chain amino acids, yeast protein is ideal for weight management and sports nutrition! 👉 Learn more about the incredible potential of yeast protein in our article: https://lnkd.in/gb-fMwEc #Nutrition #SportsNutrition #YeastProtein #HealthyEating #WeightManagement

The majority of protein in milk, or about 80%, is casein, but not all casein is the same. There are two types: A1 beta-casein and A2 beta-casein. When you consume cow's milk, or any dairy-based product, it's important to know that you're also ingesting A1 beta-casein, which is broken down into a compound called beta-casomorphin-7, or BCM-7. BCM-7 has been connected to gut inflammation, digestive symptoms like smelly gas, bloating, diarrhea, eczema, acne, and problems with thinking and memory. It's crucial to note that BCM-7, a byproduct of A1 beta-casein, has been linked to an increased risk of type 1 diabetes in children, autoimmune diseases, and heart disease. This should serve as a strong motivator to make healthier dairy choices. On the other hand, A2 casein has not been shown to cause any of these ill effects. Unfortunately, modern cows have been bred to produce milk that contains higher amounts of A1 casein. So what can you do if you want to eat dairy? 🐄 1. Find dairy products from cows bred to have two copies of the A2 gene in their DNA. Their milk only contains A@ casein and no A1. 2. Go grass-fed. Gas-fed dairy has a better ratio of omega-3 to omega-6 fatty acids. 3. Opt for full-fat dairy. All of the micronutrients in dairy are in its fat, so don't be afraid of it. 4. Make sure the dairy products are unsweetened. Sweetened yogurt is loaded with sugar and artificial ingredients. 5. Get your dairy cultured. Cultured dairy has been fermented with bacteria or yeast, turning it into a probiotic-rich food that's good for your gut. 6. Go organic. Organic dairy is higher in omega-3s and lower in omega-6s. It is also free of antibiotics and hormones. 7. Opt for a plant-based alternative.

The Case For Galactose Galactose, found in dairy products, is a healthier sugar alternative compared to sucrose or fructose. Sucrose consists of 50% glucose and 50% fructose, activating the fructose metabolic pathway, leading to adverse health effects such as increased Maillard reaction, fat storage, aldehyde production, elevated uric acid levels, decreased nitric oxide, and suppressed satiety signals (1). In contrast, the sugar in dairy, lactose, is composed of 50% glucose and 50% galactose, which does not trigger the fructose pathway and is more effectively managed by insulin. The metabolic impacts of galactose are notably different from those of fructose. Galactose is a slower-reacting sugar that produces a less intense browning reaction compared to fructose, thereby reducing inflammation (2). The Maillard reaction, which is the process responsible for browning in cooked foods and is linked to inflammation and aging, is most pronounced with fructose. By minimizing this reaction, galactose contributes to a healthier metabolic profile. Furthermore, incorporating dairy products, such as raw milk and cheese, into a ketogenic lifestyle can support insulin sensitivity. The combination of lactose and the high-fat content in dairy aligns well with ketogenic principles, promoting sustained energy release and stable blood glucose levels. This is crucial for maintaining metabolic health and preventing insulin resistance (3). Human case studies underscore the benefits of galactose in dairy. One study highlights that dairy consumption is associated with better insulin sensitivity and lower inflammation compared to diets high in sucrose or fructose (2). Another study found that individuals consuming dairy products had a reduced risk of metabolic syndrome, a cluster of conditions that increase the risk of heart disease and diabetes (1). In summary, dairy-derived galactose offers a healthier sugar alternative due to its favorable metabolic effects, reduced inflammation, and compatibility with a ketogenic lifestyle, thereby supporting better overall health. I’m Vernon Masongsong MHP helping my fellow humans reach their goals of losing weight and reversing type 2 Diabetes. Tired of taking all the meds? I can help you learn the human lifestyle that sustains Optimal health. Visit my website to learn more or simply DM me. https://lnkd.in/gqg5mj-6 #health #help #people #food #nutrition #growth #medicine #research #lowcarb #metabolichealth #keto Nutrition NetworkSociety of Metabolic Health PractitionersLowCarbUSA®Peter Ballerstedt References: 1. Bhavadharini B, et al. Association of dairy consumption with metabolic syndrome, hypertension and diabetes. https://lnkd.in/gSKyFtx3. 2. Astrup A, et al. Effects of Full-Fat and Fermented Dairy Products on Cardiometabolic Disease. https://lnkd.in/gWdBM8Ta. 3. Pokala A, et al. Whole milk dairy foods and cardiometabolic health. https://lnkd.in/gB7JKe_D.

#DigestiveEnzymesMarket Analysis Research Report 2030 Digestive Enzymes Market size was valued at more than USD 530 million in 2021, owing to the growing prevalence of gastrointestinal diseases across the world. The industry is expected to register over 8.5% CAGR through 2022-2030. Consuming essential nutrients such as proteases, lipases, amylases, among others are important for human digestion and metabolism. There has also been a substantial rise in awareness among the general population regarding food safety issues. One of the pancreatic enzymes, trypsin, is also utilized as is to increase protein digestibility when integrated in animal feed. Nutritional benefits such as these will fuel digestive enzyme use in feed production. Top Prominent Participants: DSM, Novozymes, AST Enzymes, Specialty Enzymes & Probiotics, Lumis Biotech, Amano Enzyme Know More https://lnkd.in/de4WEjJj #foodindustry

Vitamin B12, also known as cobalamin, is a vital nutrient that supports many key functions in the body, particularly in nerve health, red blood cell formation, and DNA synthesis. It's found naturally in animal-based foods, including meat, fish, poultry, eggs, and dairy, but isn't typically found in plant foods, making it essential for those on a vegetarian or vegan diet to find alternative sources or supplements. Here’s a quick breakdown of Vitamin B12’s roles and how to maintain adequate levels: Functions of Vitamin B12 Red Blood Cell Formation: B12 is crucial for producing healthy red blood cells, which carry oxygen throughout the body. Nervous System Health: It plays a role in maintaining the myelin sheath, which protects nerve cells, helping to prevent neurological issues. DNA Production: B12 is essential for DNA synthesis and cellular repair, impacting overall cellular function and health. Energy Production: B12 helps convert food into energy, making it vital for overall metabolism. Sources of Vitamin B12 Animal Products: Beef, fish (like salmon and trout), dairy, and eggs. Fortified Foods: Many plant-based milks, cereals, and nutritional yeast are fortified with B12. Supplements: For individuals who don’t get enough B12 from food, B12 supplements are available in pill, sublingual (under-the-tongue), and injectable forms. Signs of B12 Deficiency A deficiency in B12 can lead to symptoms like fatigue, weakness, constipation, loss of appetite, weight loss, and neurological changes like numbness and tingling in the hands and feet. Severe deficiency can lead to anemia and neurological disorders.

The majority of protein in milk, or about 80%, is casein, but not all casein is the same. There are two types: A1 beta-casein and A2 beta-casein. When you consume cow's milk, or any dairy-based product, it's important to know that you're also ingesting A1 beta-casein, which is broken down into a compound called beta-casomorphin-7, or BCM-7. BCM-7 has been connected to gut inflammation, digestive symptoms like smelly gas, bloating, diarrhea, eczema, acne, and problems with thinking and memory. It's crucial to note that BCM-7, a byproduct of A1 beta-casein, has been linked to an increased risk of type 1 diabetes in children, autoimmune diseases, and heart disease. This should serve as a strong motivator to make healthier dairy choices. On the other hand, A2 casein has not been shown to cause any of these ill effects. Unfortunately, modern cows have been bred to produce milk that contains higher amounts of A1 casein. So what can you do if you want to eat dairy? 🐄 1. Find dairy products from cows bred to have two copies of the A2 gene in their DNA. Their milk only contains A@ casein and no A1. 2. Go grass-fed. Gas-fed dairy has a better ratio of omega-3 to omega-6 fatty acids. 3. Opt for full-fat dairy. All of the micronutrients in dairy are in its fat, so don't be afraid of it. 4. Make sure the dairy products are unsweetened. Sweetened yogurt is loaded with sugar and artificial ingredients. 5. Get your dairy cultured. Cultured dairy has been fermented with bacteria or yeast, turning it into a probiotic-rich food that's good for your gut. 6. Go organic. Organic dairy is higher in omega-3s and lower in omega-6s. It is also free of antibiotics and hormones. 7. Opt for a plant-based alternative.