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3 Foods For A Better Gut And a Better Butt

This word, “superfood”, is being thrown around as if these foods have magically appeared from nowhere. Let’s face the reality of the situation, the foods have been around forever, so it seems. However, they have essentially been pushed to the back burner because of the growth in the “all mighty” fast food, T.V. dinners and foods high in preservatives. Here are three foods to add BACK into your diet that have been long forgotten.

Sauerkraut! Yeah, yeah…it smells and most people don’t have a taste for it, but if there is such a thing as “The Holy Grail” of foods, this is it!

The great thing about sauerkraut, it has both, probiotic and prebiotic properties. This means it establishes good bacteria in your gut while simultaneously feeding them, a double WHAM! (Sorry, George Michael’s).

Although, the gut contains thousands of different types of bacteria, sauerkraut, on the other hand contains four very important ones (leuconostoc mesenteroides, lactobacillus brevis, pediococcus pentosaceus, and lactobacillus plantarum).

Why is having a healthy balance of bacteria in your gut important?

  • Release Serotonin by sending chemicals to the brain, creating a calming sensation.
  • Prevent insulin insensitivity
  • Keep you lean.
  • Prevent inflammation, as a result, prevent inflammatory diseases

The second food on my list that seems to have “magical” properties; olives!

Recent researchers at the University of Palermo, recruited 23 people between the ages of 18 and 65 to eat a dozen green olives a day for 30 days. Surprisingly, their average percentage of fat mass dropped by about 1.7% and their average muscle mass increased by about 1.39%.

Now, most people follow this up with, “yeah right!” or “huh?” well let me slap some scientific knowledge on you!

First things first, the research was for one particular olive known as “Nochellara del Belice”, not just any olive off the shelf.

While there was no significant change in probiotic effect, there was a substantial anti-inflammatory and antioxidant effect. Interleukin, an anti-inflammatory factor and malondialdehyde, a free radical marker, had a significant decrease.

Although, none of the results could contribute to the loss in body composition, except ONE. A particular fatty acid known as Conjugated Linoleic Acid, also known as CLA. Over the years, CLA has been known to lower body fat and increase muscle mass at an amazing rate. CLA is found in a pill form or for those who don’t “believe” in taking supplements, start adding olives or olive oil to your grocery list.

The last food, and surly, one that has been overlooked (by yours truly as well), Sourdough Bread!

You say the word “bread” and immediately most people’s thought process slops swiftly to a few words, carbohydrates, gluten and calories. Now, as for carbohydrates and calories, that will have to be another day! But I will cover the “gluten” portion right now.

Sourdough, dubbed, the doughy version of sauerkraut, is made in a way that eliminates some negative properties that most breads contain by mixing flour, water and allowing the mixture to ferment.

In turn, the fermented dough creates millions of yeast and billions of lactobacilli that go to work on the dough. The result is a very complex bread that contains an astronomical amount of nutrients including B1-B6, B-12, Vitamin E, Selenium, Manganese, Calcium, alongside complex proteins and fatty acids.

Here are a few more pluses in my book to cut a slice of sourdough:

  • The Gluten it contains has been broken down into its constituent amino acids by the bacteria in it.
  • It contains a low glycemic index due to the production of acetic, propionic and lactic acid created by the bacteria.
  • The acetic acid also acts as a preservative.
  • Contains a great amount of phytic acid, allowing your gut to absorb the nutrients (Note: consuming great amounts of phytic acid may cause bloating).

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