Lub microbiome - lub zej zog ntawm ntau hom kab mob uas nyob hauv peb lub plab - tau ntev dhau los ua qhov teeb meem kub ntawm kev noj qab haus huv. Kuv txaus siab rau lub ntsiab lus no thiab tsis ntev los no kuv pom ib tsab xov xwm uas yuav pab tau rau peb txhua tus. Kuv muab nws txhais lus rau koj mloog.
Cov kws tshawb fawb tab tom sim xyuas seb cov microbiome tuaj yeem cuam tshuam li cas rau peb txoj kev noj qab haus huv, qhov hnyav, kev xav, tawv nqaij, muaj peev xwm tiv thaiv kab mob. Thiab cov rhawv ntawm cov khw muag khoom loj thiab cov khw muag tshuaj tau teem rau txhua yam khoom noj probiotics uas muaj cov kab mob nyob thiab cov poov xab, uas peb paub tseeb tias tuaj yeem txhim kho lub plab microbiome.
Txhawm rau ntsuas qhov no, pab pawg British program nrog BBC “Txais kuv, kuv yog kws kho mob” (Trust Me, I'm A Tus kws kho mob) teeb tsa ib qho kev sim. Nws tau koom nrog cov neeg sawv cev ntawm Scottish National Health System (NHS Highland) thiab 30 tus neeg tuaj yeem pab dawb thiab cov kws tshawb fawb los ntawm thoob plaws lub tebchaws. Raws li Dr. Michael Moseley:
"Peb tau faib cov neeg tuaj yeem pab dawb ua peb pawg thiab ntau tshaj li plaub lub lis piam thov cov neeg koom los ntawm txhua pab pawg los sim ntau txoj hauv kev los txhim kho plab hnyuv microflora.
Peb thawj pab pawg tau sim npaj cov dej haus probiotic uas muaj nyob hauv ntau lub khw muag khoom loj. Cov dej qab zib no feem ntau muaj ib lossis ob hom kab mob uas tuaj yeem muaj sia nyob ntawm txoj kev taug kev hauv plab hnyuv thiab raug rau lub plab acid kom nyob hauv txoj hnyuv.
Cov pab pawg thib ob tau sim kefir, ib txwm muaj fermented haus uas muaj ntau cov kab mob thiab cov poov xab.
Pab pawg thib peb tau muab cov khoom noj uas muaj prebiotic fiber ntau - inulin. Prebiotics yog cov as-ham uas cov kab mob zoo twb nyob hauv plab noj. Inulin muaj ntau nyob rau hauv chicory paus, dos, qej thiab leeks.
Qhov peb pom thaum kawg ntawm txoj kev tshawb no yog fascinating. Thawj pab pawg tau haus cov dej haus probiotic pom qhov hloov me me ntawm cov kab mob Lachnospiraceae uas cuam tshuam rau kev tswj qhov hnyav. Txawm li cas los xij, qhov kev hloov pauv no tsis yog qhov tseem ceeb.
Tab sis lwm ob pab pawg tau qhia txog kev hloov pauv tseem ceeb. Pab pawg thib peb, uas tau noj cov zaub mov nrog prebiotics, qhia txog kev loj hlob ntawm cov kab mob uas muaj txiaj ntsig zoo rau tag nrho plab hnyuv.
Qhov kev hloov loj tshaj plaws tau tshwm sim hauv pawg "kefir": tus naj npawb ntawm cov kab mob Lactobacillales tau nce. Qee cov kab mob no muaj txiaj ntsig zoo rau kev noj qab haus huv tag nrho ntawm plab thiab yuav pab tau raws plab thiab lactose intolerance.
"Yog li," Michael Moseley hais ntxiv, "peb txiav txim siab los tshawb xyuas cov khoom noj fermented thiab dej haus ntxiv thiab xyuas seb koj yuav tsum nrhiav dab tsi kom tau txais cov kab mob ntau tshaj plaws.
Ua ke nrog Dr. Cotter thiab cov kws tshawb fawb ntawm University of Rohampton, peb tau xaiv ntau yam khoom noj khoom haus thiab dej haus hauv tsev thiab cov khw muag khoom noj thiab xa lawv mus rau chav kuaj sim.
Ib qho tseem ceeb sib txawv tam sim ntawd tshwm sim ntawm ob: cov khoom noj hauv tsev, ib txwm npaj cov khoom noj muaj cov kab mob loj, thiab hauv qee cov khoom lag luam, cov kab mob tuaj yeem suav ntawm ib sab tes.
Dr. Cotter piav qhia qhov no los ntawm qhov tseeb tias, raws li txoj cai, cov khoom lag luam yuav khoom yog pasteurized tom qab ua noj rau lawv txoj kev nyab xeeb thiab ua kom ntev lub txee lub neej, uas tuaj yeem tua cov kab mob.
Yog li yog tias koj xav siv cov khoom noj fermented los txhim kho koj lub plab noj qab haus huv, mus rau cov khoom noj uas muaj fermented los yog ua rau koj tus kheej. Qhov no yuav ua rau koj lub plab muaj cov kab mob zoo.
Koj tuaj yeem kawm paub ntau ntxiv txog kev fermentation ntawm lub vev xaib ntawm Yulia Maltseva, tus kws tshaj lij hauv txoj kev kho kom zoo, tus kws kho mob (Herbal Academy of New England) thiab tus kws tshaj lij fermentor!