Beer contains many polyphenols, which are powerful antioxidants with prebiotic properties.
Photo: Ivan MAKEEV
Scientists have been studying the microbiome (the community of bacteria in our intestine) and its relationship with human health for many years. It has long been known that immunity depends directly on the healthy balance of microflora. It is not for nothing that fermented dairy products are recommended to people in recovery, which help restore the “sick” microbiome.
It is also known that there are many beneficial probiotics in fermentation products (soaked apples, sauerkraut). And fresh vegetables and fruits contain polyphenols necessary for microflora. So the recommendations of doctors in the autumn period to eat more beneficial now have a scientific basis.
WHY THE INTESTINE LOVES BEER AND WINE
Chinese scientists from Dalian Medical University found that beer contains more microelements essential for the intestines than yogurt, cheese, kefir and other fermented dairy products! They published their research in the scientific journal Frontiers in Nutrition.
Beer contains many polyphenols, which are powerful antioxidants that have prebiotic properties. They create an environment in the digestive system for the proliferation of beneficial microorganisms, helping the growth of lactobacilli and bifidobacteria. Beer also contains epicatechin, catechin, methylmalonic and caffeic acids, which inhibit the growth of pathogens.
Of course, experts point out that non-alcoholic beer is healthier than regular beer, since it does not contain ethyl alcohol. And if you choose alcohol, the healthy norm is no more than 700 ml, and for women – 350 ml.
By the way, Russian biologist, gerontologist, director of the Institute of Aging Biology of Nizhny Novgorod State University (NNSU), professor of the Russian Academy of Sciences, Alexey Moskalev, has repeatedly said that beer and wine, as Fermentation products can also be positive for the intestines. Of course, these should be good drinks in small quantities and no more than 2-3 times a week.
AND ALSO FOR THE HEART
Recently, scientists have studied in detail the effect of a Mediterranean diet with a large amount of fermented dairy products on the intestinal microflora. The study by scientists at Flinders University was published in the journal Nutrients.
The study aimed to analyze the microbiome of people with a higher risk of cardiovascular disease. For eight weeks they followed a Mediterranean diet and ate lots of fermented dairy products (from kefir to yogurt). During this time, the subjects experienced a significant increase in the number of beneficial microorganisms, which had a positive effect on the overall health of the intestines. There was also a reduction in the number of harmful bacteria associated with heart disease and stroke.
Scientists point out that the Mediterranean diet is rich in foods and nutrients important to the body, such as fiber, healthy fats, vitamins and amino acids. It contains a lot of fish, vegetables, olive oil. And above we talked to you about yogurts.
IMPORTANT
What exactly is harmful?
All products with added sugar, as well as refined ones (such as chips, snacks), with a large amount of preservatives (frozen fast food, for example). As well as highly processed foods (canned goods, sausages, sausages). Not only do they alter digestion, but they also contribute to our accelerated aging.
BY THE WAY
Gut bacteria can even cause depression!
Surprisingly, it’s true: there is a direct connection between the microbiome and the brain: it affects both physical and mental health. Furthermore, this interaction can occur in both directions: the emotions a person experiences can influence the composition of the microbiome, and the microbiome can affect mental state.
One of the latest studies was published in the journal Psychological Medicine. Scientists from Brigham Young University and the Harvard Chan School of Public Health have discovered that certain bacteria (Firmicutes CAG 94 and Ruminococcaceae D16) influence feelings of happiness and promote better management of emotions.
Over several months, the women answered questionnaire questions showing their level of happiness and life satisfaction. The scientists then studied the composition of their microbiota using metagenomic sequencing. The lower the level of these two bacteria, the happier the woman was. And, on the contrary, people with a predominance of negative emotions had more of these microorganisms.
And here’s another interesting thing: the subjects who suppressed their emotions had a less diverse gut microbiome.
