Download FERMENTED FOODS

GUT FLORA
&
LACTOFERMENTATION
Richard MELDENER
PT, DC, DIBAK
Paris, France
DAEGAK
BERLIN Sept 17-19 2010
YEAR 1876
Carl von Linde
Germany
1876
(134 years ago)
Carl von Linde
Creates
the first
REFRIGERATOR
HOW DID MANKIND
SURVIVE
BEFORE
1876
FOOD FERMENTATION
• This is the major traditional natural &
slow food preservation procedure
• Food fermentation and local traditional
agriculture have grown and expanded at
the same time together
FERMENTED FOOD
HISTORY
Wine :
Vinegar :
Cheese :
Beer :
Bread :
Milk :
Vegetable :
Souerkrout :
10.000 BC
10.000 BC
10.000 BC
8.000 BC
8.000 BC
3.000 BC
500 -1.000 BC
Around JC
FERMENTED FOOD
DIVERSITY
• Around 3.500 fermented foods have
been available worldwide
• Every culture has one, several or more
fermented food traditions
SANITATION
Louis
Pasteur
1822-1895
Carl
von Linde
1876
MICROBIOLOGY
REFRIGERATION
MODERN FOOD
PRESERVATION
TECHNOLOGIES
Pasteurisation
Sterilisation
Canning
Refrigeration
Freezing
Dehydration
Lyophylisation
Airless packaging
Ionization
Preservatives
Radiation
Pascalisation
(high pressure)
Microfiltration
Modified atmosphere
Biopreservation
FOOD PRESERVATION
COMPETITION
Traditional slow food preservation
technologies have entered into
competition
with
Modern fast food preservation technologies
FERMENTED FOODS
Various fermentations
Carbohydrates
Type
Lactic :
Alcoholic :
Acetic :
Proprionic :
Butyric :
Organic acids
Food
Cereal, Bean,
Vegetable, milk, fish, meat
Fruit,
Wine, Cider, Alcool
Cheese
Cheese
FERMENTED FOODS
CONSUMPTION
UNTIL 1980
Fermented food was 80% of the diet
TO DAY
Fermented foods have much
disappeared from the diet
FERMENTED FOODS HAVE
DISAPPEARED FROM THE
DIET ?
1/ The food industry structure has changed to serve
the need of the growing world population :
Intensive farming & worldwide food distribution.
Maximum food shelf life, Maximum productivity
2/ Microbe phobia « 0 microbe philosophy »
3/ Codex Alimentarius. Infectious diseases control
FERMENTATION
Fermentation is the only food
preservation procedure which
improves food and taste quality
It brings qualities to food that do not
exist in the fresh state
THE GUT FLORA
GUT FRIENDLY BACTERIA
CAN
•
•
•
•
•
•
•
•
Produce digestive enzymes
Build and repair the gut mucosa
Destroy pathogens
Contribute to immunity
Fight allergy
Prevent inflammation
Produce vitamins Ex. : B12, K2,
Produce hormones
GUT FRIENDLY BACTERIA CAN
PRODUCE DIGESTIVE ENZYMES
2005
Ref: Sears CL. 2005. A dynamic partnership: Celebrating our gut flora. Anaerobe,
Volume 11, Issue 5, Pages 247-251
Ref: Gibson RG. 2004. Fibre and effects on probiotics (the prebiotic concept).
Clinical Nutrition Supplements, Volume 1, Issue 2, Pages 25-31.
Ref: Beaugerie L and Petit JC. 2004. Microbial-gut interactions in health and
disease. Antibiotic-associated diarrhoea. Best Practice & Research Clinical
Gastroenterology, Volume 18, Issue 2, Pages 337-352.
-
GUT FRIENDLY BACTERIA CAN
BUILD AND REPAIR
THE GUT MUCOSA
2003
Ref: Guarner F and Malagelada JR. 2003. Gut flora in health and
disease. The Lancet, Volume 361, Issue 9356, 8 February 2003,
Pages 512-519
GUT FRIENDLY BACTERIA CAN
DESTROY PATHOGENS
2003
Ref: Guarner F and Malagelada JR. 2003. Gut flora in
health and disease. The Lancet, Volume 361,
Issue 9356, 8 February 2003, Pages 512-519.
GUT FRIENDLY BACTERIA CAN
CONTRIBUTE TO IMMUNITY
2005
Ref: Steinhoff U. 2005. Who controls the crowd? New findings and old
questions about the intestinal microflora. Immunology Letters, Volume
99, Issue 1, 15 June , Pages 12-16.
GUT FRIENDLY BACTERIA CAN
FIGHT ALLERGIES
2001
Ref:
Bjorksten B, Sepp E, Julge K, Voor T, and Mikelsaar
M. 2001. Allergy development and the intestinal
microflora during the first year of life. Journal of Allergy
and Clinical Immunology, Volume 108, Issue 4, Pages 516-520
GUT FRIENDLY BACTERIA CAN
CONTRIBUTE TO
« INFLAMMATION PREVENTION »
2003
Ref: Guarner F and Malagelada JR. 2003. Role of bacteria in
experimental colitis. Best Practice & Research Clinical
Gastroenterology, Volume 17, Issue 5, October 2003, Pages
793-804.
GUT FRIENDLY BACTERIA CAN
PRODUCE VITAMINS
2005
Ref : G. Loeffler (2005). Basiswissen Biochemie, 60
Ref: Bentley, R, Meganathan, R., Biosynthesis of Vitamin K
(menaquinone) in Bacteria, Bacteriological Reviews, 1982,
46(3):241-280
James Cook 1728-1779
British Navigator
ENDAVOUR
Scurvy was decimating his crew
He discovers the antidote: Sauerkrout rich in vitamin C
GUT FRIENDLY BACTERIA CAN
PRODUCE HORMONES
1978
Synthesis of growth hormone by bacteria. Nature 276,
795 - 798 (21 December 1978)
WHAT IF
THE GUT FLORA
WAS A TOP
HEALH PRIORITY ?
A RADICAL STATMENT
and
Three arguments
1/ The numbers
2/ The environment
3/ The ongoing research
ARGUMENT N° 1
THE NUMBERS
In the body there are
10 times more bacteria than human cells :
100 trillions (1014 ) human cells
1000 trillions (1015) bacteria
Ref:
- Marcon MJ, Powell DA (1992) Human infection due
toMalassezia. Clin. Microbiol. Rev. 5 (2) P. 101-119
- Sears CL. 2005. A dynamic partnership: Celebrating our gut
flora.Anaerobe.Vol.11, Issue 5, P.247-251
RELATIONSHIP BETWEEN
HUMAN & GUT FLORA
Research suggests there is a dynamic
partnership between human physiology
and microbiology
There is a joint venture between human
cells and gut flora
Ref: Sears CL. 2005. A dynamic partnership: Celebrating our gut
flora.Anaerobe.Vol.11, Issue 5, P.247-251
HOMEOSTASY
The capacity to
maintain
a dynamic equilibrium
in an ever changing
stressful environment
Claude BERNARD (1813-1878)
Homeostasy is an environmental reality which
applies both to human cells and gut flora
PHYSIOLOGY TEXTBOOKS
?
Human physiology
Gut bacteria physiology
ARGUMENT N° 2
THE ENVIRONMENT
• The Ist and most important element is the
environment
• The 2nd and most important element is the
environment
• The 3rd and most important element is the
environment
Our closest & most important neighbours are
the gut flora « inside the body ».
A COUNTRY HOME
The most important
element
is
the environment
This law applies to everything including
Biology and Physiology
ARGUMENT N° 3
THE ONGOING RESEARCH
Human microorganisms and their relationship to
health and disease have become a world wide
research priority
1/ Human Oral Microbiome Database :
600 bacteria have been identified in the mouth
2/ Metagenomics of the Human Intestinal tract :
20 Millions €, 4 years, started in 2008
3/ Human Microbiome Project :
115 Millions US $, 5 years, started in 2007
MAJOR HEALTH BENEFITS
FROM REINTRODUCING
FERMENTED FOODS
It entertains a friendly dominant gut
flora
Feeding the gut with friendly bacteria
from quality fermented foods
GUT FLORA
GUT MICROBIOTA
DEFINITION
Microorganisms that live in
the digestive tract
LACTOFERMENTATION
DEFINITION
Anaerobic metabolic process by which gut
bacteria convert sugars into lactic acid
The King traditional slow food
preservation procedures
ZYMOLOGY
Definition
INFLUENCE OF FOOD ON
GUT FLORA COMPETITION
TRADITIONAL
FOOD
FERMENTATION
HI-TECH
FOOD
PRESERVATION
FOOD
PUTRIFACTION
UNFRIENDLY
FRIENDLY
GUT FLORA
ASSISTANCE
NO
FRIENDLY
GUT FLORA
ASSISTANCE
GUT FLORA
ASSISTANCE
WHICH DOMINANT
GUT FLORA
Friendly
Microorganisms
Unfriendly
Microorganisms
Comfort
Permanent
Microbiological Stress
LACTIC ACID
FERMENTATION
Lactic acid bacteria are the great
architects of biology
They are life essentials
LACTOBACILLUS BACTERIA
The Royal Familly
of
the lactic acid bacteria kingdom
Lactobacillus bacteria has
a slightly acid Ph
LACTOBACILLUS
125 known different species
An exemple: Lactobacillus acidophilus
Petri dish
Elecron micrography
LACTOBACILLUS NUTRITIONAL NEEDS
MANGANESE
Ref: Warner W. Carlson , Louts V. Farina , and Virginia Whiteside-Carlson. 1952 . MANGANESE ANTAGONISTS IN THE NUTRITION
OF LACTOBACILLUS. Journal of Dental Research 31(5):
634-638,
PREBIOTICS
Non digestible fibers
•
Fructo-oligosaccharides (FOS, Fructane)
•
Galacto-oligosaccharides (GOS)
Handbook of Prebiotics. Gibson & Roberfroid. 2008
BASIC FERMENTED FOOD LIST
SOURCE
FOOD
Lactic Acid Bacteria
Lactobacillus (Lb)
Cereal:
Bread
Vegetable:
Dairy:
Sauerkraut, pickle
Cultured milk : Cheese,
Buttermilk, Kefir
Fish:
Meat:
Smoked salmon
Salami, smoked ham
Bean:
Miso
Lb Sanfrancisco
Lb Fermentum
Lb Brevis
Lb Plantarum
Lb Plantarum
Lb Lactis,
Lb Delbrueckii
Lb Helveticus
Lb Plantarum
Lb plantarum
Lb Curvatus
Lb Sakei
Lb Delbrueckii
FERMENTED FOODS
WARNINGS
Pasteurised fermented foods ?
Polluted foods ?
Traditional fermented foods containing hazardous
ingredients (Fermented food made in China ???)
Cooked fermented foods ?
Foods from intensive farming ?
Fermented foods containing preservatives ?
Food that have undergone putrifaction instead of
fermentation (food smells bad instead of great) ?
Food fermented with excessive amount of salt ?
Fermented meats (they contain nitrates) ?
FERMENTED VEGETABLES
Pickles
Olives
Fermented
Vegetable juices
FERMENTED CEREALS
www.kanne-brottrunk.de
BROTTRUNK
ASIAN FERMENTED FOODS
•
•
•
•
•
Bonito: Beens & rice
Miso: Rice & soy.
Shoyu: Soy & wheat.
Nuoc-mam: Fish sauce.
Kimchi: Sauerkrout + spices
• Bortsch: bettrave
Origin: Japan.
Origin: Asia.
Origin: Asia.
Origin : Asia.
Origin : Korea.
Russia / Ukraine
FERMENTED CEREALS
FERMENTED SOY
FERMENTED CEREALS
HOME MADE
SAUERKROUT
Harsch Fermentation Crock Pot
Size from 7,5 liters to 30 liters
www.amazon.com
HOME MADE FRUIT KEFIR
Combination of
bacteria
Lactobacillus hilgardii
and yeast
in a matrix of
proteins,
lipids and sugars
Bottle
A starter culture: kefir grains
Cane sugar :
Water
Figues (dried)
Lemon
3 minutes
at room
temperature
1,5 L
3 table spoons
3/4 table spoons
1,40 L
2
3 slices (½ a lemon)
KEFIR STARTER SUPPLY
« Kefir grains »
on internet search
or
www.yalacta.com
Kefir de fruit
Intensive
Food Industry
Marketing
FAST FOOD
Addiction
NEW FOOD
STERILISED FOOD
+
CHLORINATED
WATER
+
STRESS
Shortens & speeds up food
mastication
ENZYME
DEFICIENCY
LACTIC GUT FLORA
DESERTIFICATION
Richard MELDENER
Copyright 2010
UNFRIENDLY BACTERIA
DOMINANCE
Putrifaction
LOW NUTRIENT
FOOD
LEAKY GUT
BARRIER
TOXIN
DISSEMINATION
Malnutrition
Waste Reabsorbtion
Neurotoxicity
Intensive farming
High temperature cooking
Pollution: Heavy metals,
Pesticides,
Etc…
LOW NOISE
CHRONIC INFECTION
Permanent immune
System activation
AK APPLICATION
- Specific therapeutic fermented foods need
can be challenged against weak manual
muscle testing
- Gut bacteria do not Therapy Localize (TL)
- It is naive to use one by one bacteria nosodes
for gut bacteria deficiency diagnosis because:
- Bacteria « in vivo » only have a social life
- Most bacteria are unknown
- Fermented foods are alive
Test kits have a limited shelf life.
FERMENTED FOODS
PUBLICATION
WHAT IF LACTOFERMENTED
FOODS WERE A PRIORITY
AGAINST
NEURODEGENERATIVE
DISEASES ?
Richard Meldener
PT, DC, DIBAK
Paris, France
[email protected]