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What’s up with your gut?

What’s up with your gut

I recently read a very interesting article in the New Scientist all about our guts… Here’s my takeway from that:

What’s up with your gut?

Forget gluten – there are more surprising culprits behind our digestive problems, says Chloe Lambert.

What To Eat For A Healthy Gut:

This is an interesting one. There are plenty of claims about foods to boost gut health, but not all of them stand up to scrutiny.

Lots of really fascinating information about what we should eat, the benefits, gastrointestinal myths etc… Do you know your FODMAPS? For those that don’t, it’s short for fermentable oligosaccharides, disacchardides, monosaccharides and polyols!

It’s believed that, in some cases, too much fruit, fibre, and vegetables could be causing a rise in gut complaints.

Right, back to the food part… We kinda all know, without actually knowing how or why, that probably the best, and possibly the simplest, method of maintaining a healthy gut is to eat a balanced and healthy diet, including a regular and wide ranging combination of fruits and vegetables. Thankfully not excluding meat, but including exercise.

Probiotics are the buzzword of our world today. Probiotics – or foods prepared with live “good bacteria”, such as yoghurt, or other supplements, have been shown to really help with conditions such as Irritable Bowel Syndrome. But, again, their long-term health effects, we are told, are not yet known.

Did you know that you can make prebiotic dishes with vegetables in the sunflower family, such as artichokes, radicchio – which Italian cooks love- lettuce, bitter chicory, tarragon, salsify, or even green bananas. Then there are the vegetables related to the lily family, leeks, shallots, the great British Asparagus, garlic, and chives – so, lots to consider using in great dishes.

Fermented foods are now widely growing in popularity too, such as Kimchi from Korea, Kombucha tea rich in probiotics, kefir milk drinks, sauerkraut – lacto-fermented cabbage; all very fashionable in the world we live in.

I read a really interesting fact, and one which was previously unknown to me, that Giulia Enders, a Gastroenterologist, recommends cooking carbohydrates such as potatoes and pasta and eating them cold or even next day reheated. Reason being that the period of cooling post cook makes starch more resistant to human digestion, meaning it stays intact longer thus feeding microbes in the large intestine. So have that pasta salad the next day and smile whilst you’re eating it!

My take on all of this is simple; eat a balanced diet, listen to your body, if something is causing you discomfort then cut it out, try something else, maybe something previously you might have avoided, give it a go, little and often is the way for me.

But do try to increase the good fruit and vegetables within your diet. You never know, you might not need to stay away from gluten or such things; you might end up feeling comfortable, as it states, ‘a happy gut leads to a happy life’.

Get cooking those dishes for a that balanced diet, but remember, coming from a meat based sous vide producer, don’t forget to include some fabulously tasty, great meat.

And if you can’t be bothered cooking from scratch, order some sous vide from us!

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