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It seems that the powers that be decided lactobacillus was getting a bit crowded and decided to split it into separate genuses. From the article we are talking
by hinkley 1y ago
It seems that the powers that be decided lactobacillus was getting a bit crowded and decided to split it into separate genuses.
From the article we are talking about https://en.wikipedia.org/wiki/Lactiplantibacillus_plantarum https://en.wikipedia.org/wiki/Lactiplantibacillus_plantarum and it’s apparently the most common fermenting bacteria for silage, and shows up in sauerkraut and kimchi.
https://en.wikipedia.org/wiki/Lacticaseibacillus_casei https://en.wikipedia.org/wiki/Lacticaseibacillus_casei is another interesting one that got split into a separate genus. No direct action has so far been found for this genus of bacteria, but it makes the GI tract more hospitable for a large number of probiotic species and less hospitable for others like C. difficile, which is one of the nastiest post-antibiotic infections one can get. So nasty it has the French word for “difficult” in its name.
Found in cheddar cheese and yogurt. Any time I have problems or have to take antibiotics I make sure to line up some of both for recovery.
- lr4444lr 1y agoMakes me wonder how much of the positive research on fermented foods generally has to do with liver function improvement, since the organ is crucial to the health of most of the body.
- hinkley 1y agoWe’ve mostly studied gut health. Something about modern diets is messing that up substantially. Some think it may be Roundup, others dish detergent, others some microbe we can’t culture on Petri dishes.
- griffzhowl 1y agoWhat's the evidence that modern diets are substantially messing up gut health? (just curious, not (necessarily;) sceptical)
- hinkley 1y agoThe incidence of crohn’s, IBD, celiac, etc going on out there. Some people want to throw obesity into that ring as well. Inflammation certainly causes weight gain.
- griffzhowl 1y agoAh ok, well, obesity incidence is probably almost entirely explained by the amount of sugar and fats in modern diets. I wouldn't have thought of it as pertaining to gut health specifically, but no doubt there can be relationships there. The other things seem more plausible. Purely anecdotally, my step-dad always thought he was intolerant to gluten because of his reactions to British bread, but when he spent a lot of time in France and tried bread there, he was fine. Could be there's something about the production process of the standard British "Chorleywood loaf" that aggravates some bowels. https://en.wikipedia.org/wiki/Chorleywood_bread_process https://en.wikipedia.org/wiki/Chorleywood_bread_process In general, I find it quite easy to believe that a lot of mass-produced foods contain what are essentially poisons, but I'm curious about evidential links (and I'm also aware that lots of naturally-occurring foods can be poisons if eaten too much, but that's a different question)
- DaveZale 1y agoI believe that ultraprocessed foods are recognized as borderline poisons. Esp if they contain trans fats or hydrogenated fats, which arw described as "slow acting poisons" - but the same goes for "extruded foods" - stuff that is processed to the point where it can be molded or squeezed into funny looking shapes.
- XorNot 1y agoYou need to define "spent some time". Was he working? On sabbatical or holiday? "I travelled somewhere and things improved" has the serious complication that you changed almost everything at once and possibly removed major stress sources. You were even outside of your own home - and buildings have ecosystems themselves anyway as well as just systemic faults.
- Llamamoe 1y agoWhy assume it's the diets rather than antibiotics? Your gut microbiome develops during the first ~3y of life(including partial heritability from your mother), after which the total set of microbes in it remains approximately constant throughout your life, with only the relative proportions of them shifting with diet changes. In contrast, antibiotics often kill a strain of a few off completely, while suppressing everything else except for a few strains that resist the antibiotic, which also creates a massive opportunity for new bacteria to colonize. And these deficits are partially heritable.
- deleted 1y ago[deleted]
- wjb3 1y agoI find the dish detergent hypothesis more compelling than I used to - before moving to Australia. Here, I've noticed that almost nobody rinses the dishes after washing them (something I have always done). Curious what others do in different locations/cultures. Seems pretty obvious that consuming surfactants, triclosan, phthalates, alkaline agents, synthetic fragrances and dyes is not a great gut health strategy.
- CoastalCoder 1y agoDoesn't that make the next serving of food taste like soap?
- smackeyacky 1y agoNot food but we definitely grew up in Australia with drinks that tasted a little of detergent from a generation of families that never had a dishwasher. Far less common now as dishwashers became cheaper and more ubiquitous.
- defrost 1y agoWorthy noting not rinsing in Australia is almost certainly a regional | family habit. Sixty plus years here and four generations of our family and most people we know rinse off plates and glasses and vigorously dry with a fresh towel.
- 0cf8612b2e1e 1y agoKoreans live off of fermented kimchi, something like 80+ pounds per person every year. Do Koreans have lower incidence of gut complications?