Tag Archive for: fiber

Side 2: Why Powders Are Better than Plants

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You might have thought that I was a food-only proponent when it comes to nutrition. Not in the least—I’m a big fan of the right kinds of supplements. I think we should start with real food, but we also have to acknowledge that the average person’s plant intake is woefully low: one or two servings per day of vegetables and two or three servings of fruit. It’s even less if we deduct juices. There are many reasons for that lack, but we need a practical solution. Powders can provide a partial answer, whether mixed into smoothies or plain water or consumed as capsules.

The primary reason vegetable and fruit powders are better is consistent content. If the label says 500 mg of blueberry concentrate or 300 mg of acerola cherry concentrate, that content should be there scoop to scoop or capsule to capsule. The produce we buy or even raise ourselves can vary widely in phytonutrient content.

Second, for the most part, the powders are convenient. If you always have a smoothie for breakfast, a scoop or two of the vegetable and fruit powder is a quick way to improve your diet.

The Issue with Powders

The phytonutrient content per scoop or capsule may change depending on when the vegetable or fruit was harvested—even in as little as a couple of hours. It doesn’t mean they won’t be there, only that the types and quantities of phytonutrients may vary slightly.

Another issue is finding a reliable, high-quality manufacturer. This may be a great time to listen to “The Characteristics of a Quality Manufacturer” in my audio on Supplementing Your Diet. If you don’t have a copy, the MP3 is only $4.95 and you be listening in a couple of minutes.

The Bottom Line

There’s room in a healthy diet to get your eight to ten servings of vegetables and fruits from food with an assist from vegetable and fruit powders if you need them. There are small issues with each approach, but using a complementary approach may help you achieve your nutritional goals while giving you the flexibility to meet your nutritional needs even with a demanding, unpredictable schedule. The lesson: Eat better. Some plants plus some powders can give you the best of both worlds, and that can help you get closer to the nutrients your body needs.

What are you prepared to do today?

        Dr. Chet

Side 1: Why Plants Are Better than Powders

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A month ago I addressed the increased interest in getting vegetables and fruits from powders; now let’s get into more detail.

First, eating vegetables and fruits automatically increases our fluid intake. The exact water content of different plants varies, but the average plant is about 90% water by weight. The water is somewhat purified by the root system; it’s not the equivalent of a water treatment system, but it’s something.

Second, the fiber content of the plants contributes to the 25 to 30 grams of fiber we need every day. The fiber can also add to the prebiotic needed to feed the probiotics. Depending on the way the plants are prepared, they may also contain probiotics.

Those are substances you don’t get in powders unless they’re specifically added or not removed. Are foods always better? No, but they’re the perfect delivery system providing we eat them every day.

But there are two sides to every issue. On Saturday, we’ll talk about how powders are better than foods.

What are you prepared to do today?

        Dr. Chet

The Magic of Chicory

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Because this is my birthday week, I thought I would indulge myself and talk about some personal research I recently did. Today it’s all about chicory—it’s everywhere. The little purple flowers can be found alongside just about every road in Michigan. I’m pretty sure it’s probably that way across the U.S. where the climate is similar at this latitude. Those little lavender-purple flowers are chicory, officially known as Cichorium intybus, a member of the Aster family. This absolutely phenomenal lavender-flowered plant is one of those plants that are classified as weeds in some areas, but in others are cultivated for their nutritious parts.

Chicory as a Fiber Source

I first became aware of chicory when I found out the root is the source of one of my favorite types of fiber called inulin. The reason that I like that particular type of fiber so much is that it can act as a prebiotic and feed many of the bacteria of the microbiome. But first, it acts like any other type of soluble fiber: it absorbs fluid to help food move through the small intestine. Then when it gets to the large intestine, it can supply the thousands of microbes with food.

Chicory is not the only source of inulin, but it’s the greatest source. Here are some of the other major sources of inulin if you wanted to get it by eating plants; all of these amounts are per 100 grams of a serving; that works out to about 3.3 ounces:

  • Chicory root contains about 40 grams
  • Jerusalem artichoke has 16–20 grams
  • Garlic has 9–16 grams
  • Raw asparagus has 2–3 grams

It might be relatively easy to eat 3.3 ounces of artichokes or asparagus. But I’m not sure many people are going to want to be around you if you eat 3.3 ounces of raw garlic every day, although it could be a big assist in social distancing. Just a thought.

Chicory as Food

I was surprised to find out that almost the entire chicory plant can be eaten; it has been cultivated as food in Europe since the 1600s. Depending on the age of the plant, as well as the time within the growing season, the leaves of the plant can be considered a salad delicacy. I don’t usually stop and eat or even nibble when I’m out for a walk/run, but chicory is in the endive family and the flavor is supposed to be somewhat bitter and crunchy like endive. That’s if eaten raw. When cooked, the flavor mellows out quite a bit, as it does for dandelion greens, another relative. When used in foods, it appears that chicory is often eaten like celery. The leaves, the roots, and the leaf buds are boiled and added to foods. Chicory seems to get more intriguing as a potential food all the time.

Chicory has also been used as an additive to or a substitute for coffee. Evidently when dried and roasted it has a very distinctive flavor that enhances coffee. In fact, after World War II, England and Germany roasted chicory root as a substitute for coffee beans. While I’ve never tasted it, I know that there are several brands of American coffee that contain roasted chicory root. What I don’t know is how that might impact the ability to act as a fiber and prebiotic. Because you’re trying to extract flavor from the root plus roasting the root, there may not be any of the desired digestive qualities available.

Chicory as a Nutrient

Because it’s a plant, you know that it must have phytonutrients. I’ve talked about the benefits as it relates to the microbiome, but there may be other benefits from consuming the plant or extracts from the plant. For example, in some of my background research on this, it seems that some people apply a paste of chicory leaves on the skin for swelling and inflammation. In another trial on rodents, chicory was used in combination with a variety of other herbs to see if it would lower blood pressure. It did, but it’s still a long way from a very small study on rats to developing natural ways of dealing with blood pressure.

One thing is for sure: using the parts of the plant that we know are the most effective for the digestive system is probably a good idea. We know that adults should be getting 25 to 30 grams of fiber per day, but most people seem to be able to hit only between 12 and 13 grams. So if taking this type of fiber known as inulin sourced from chicory root or eating more artichokes and asparagus is possible, you’ll get a lot of benefit from this plant. Maybe this will inspire you to taste the leaves of the plant with the little purple flowers on the side of the road in your next salad.

That’s exactly what I did on a trip to the store before writing this Memo. I noticed some chicory growing on the side of the road in an area that had a little bit of parking. So I stopped my car, got out, picked several different sized leaves, and then ate them. The plant had blossoms so that may have made a difference in the flavor. It was extraordinarily bitter but left no aftertaste. It would be interesting to be able to get some chicory that was specifically designed to be used in salads to see if it would taste similar. I would say this: if you can drink an IPA, I think you could eat salad with chicory in it. That’s my experience with eating chicory leaves to date. I’ll stick with inulin from the root for now.

New Info and Some Time Off

There’s a new Basic Health Info posted on the Health Info page at drchet.com about the myths and facts of face masks as described in actual scientific research. If you’re tired of people throwing fantastic tales of masks’ effects at you, here’s where you can go to get the facts: Cloth Masks: What the Research Says

We’re taking next week off to catch up on some big chores around the house, maybe even relax an hour or two, so expect to hear from me again on August 4.

What are you prepared to do today?

        Dr. Chet

Reference: BMC Complement Altern Med. 2017 (3) 7;17(1):142.

SFCA, Sodium Intake, and High Blood Pressure

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Researchers in the United Kingdom recruited people with elevated systolic and diastolic blood pressure for a randomized, placebo-controlled, crossover study on diet and blood pressure. The scientists put all 145 subjects on a low-sodium diet for six weeks. Half the subjects was given a placebo while the other half was given a slow-release sodium supplement. After six weeks, the subjects were crossed over to the other group for another six weeks. The objective was to see if sodium intake impacted the microbiome and short-chain fatty acids (SCFA) production to reduce blood pressure.

In a perfect world, researchers would take stool samples under all conditions to test for changes in microbe content, but that approach is expensive and time-consuming. Instead they chose to monitor changes in SCFA because they’ve been associated with blood pressure.

Researchers found that while taking the placebo, subjects on the low-sodium diet saw all SCFA increase; 2-methylbutyrate, butyrate, hexanoate, isobutyrate, and valerate were significantly increased. The increases in SCFA were associated with reductions in blood pressure and arterial-wall stretchability.

What does it mean? We’ve known for decades that sodium plays a role in blood pressure. This study demonstrated that sodium reduction directly increased the production of SCFA, which then lowered blood pressure. What we don’t know is the specific beneficial microbes affected or exactly how sodium negatively impacts them. Research continues and I’m sure we’ll find that out eventually.

The Bottom Line

On the other hand, it may not be necessary to find out. Scientists like me always want to know the specific bacteria and the mechanism by how it works. We know that fluid retention is involved somewhere. But we already know that if we reduce sodium, we’ll positively impact our blood pressure. We also know that fiber is the essential food for these SCFA-producing bacteria in our microbiome. If we focus on a more fiber-rich diet as well as take a fiber supplement, we may be able to increase our odds of reducing blood pressure without medication. If we need the meds, we take them, but if we can do it by feeding our microbiome, that’s even better.

What are you prepared to do today?

        Dr. Chet

References:
1. Hypertension. 2020;76:73–79.
2. Benoit Chassaing, Andrew T. Gewirtz, in Physiology of the Gastrointestinal Tract (Sixth Edition), 2018.

Health Benefits of SCFA

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Let’s continue our look at short-chain fatty acids (SCFA) and what they do besides produce energy. Most of these are observational in nature; by that I mean when SCFA go up or down, effects are observed. What we don’t know at this point is why.

For example, when diabetic animals are given the SCFAs acetate and propionate, they maintain better glucose control. That means that adding SCFA to their diet can improve their ability to maintain blood sugar levels. Wait a second; is this the same acetate that’s found in vinegar? Yes. The problem is that the studies don’t provide consistent results.

The same is true for fat storage. When SCFA levels go up, fat storage appears to go down, but drinking vinegar doesn’t necessarily provide that benefit. Observational studies show that as SCFA levels made by the body go up, fat storage goes down. That can prevent weight gain, but we don’t know whether it causes weight loss. The same is true for cholesterol levels; SCFA are associated with lower cholesterol levels.

The problem is that we don’t know the precise mechanisms yet. In other words, what does making SCFA do to the metabolic systems in the body? To the genes? Or receptors for various functions? That’s what scientists are working on. Further, exactly what type of bacteria produce the right SCFA? There’s general agreement that Bifidobacteria produce acetate and propionate when fermenting fiber, but which Bifidobacterium? There are over 50 varieties. Maybe more than one—they may interact in sequence. We don’t know at this point.

What role do SCFA have in controlling blood pressure? Does sodium also have an impact on SCFA production? We’ll take a look at a recent study on Saturday.

What are you prepared to do today?

        Dr. Chet

References:
1. Benoit Chassaing, Andrew T. Gewirtz, in Physiology of the Gastrointestinal Tract (Sixth Edition), 2018.
2. Front Microbiol. 2016; 7: 925. doi: 10.3389/fmicb.2016.00925

Short-Chain Fatty Acids: DIY Nutrition

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Short-chain fatty acids (SCFA) are critical to your health and well-being, yet you may not really know where they come from or what they do. In my opinion, the most interesting thing about SCFA is that they’re not generally found in our diet; we make them ourselves! We do that when bacteria in the microbiome work to ferment digestible fiber.

By definition, SCFA contain less than six carbon molecules. The three you may have heard about are acetate, propionate, and butyrate. SCFA can provide us with up to 10% of our energy needs. They’re especially important to colonocytes, a type of endothelial cells of the large intestine that need energy to digest and absorb food that we use to produce the rest of the energy we need.

I’ll cover what else SCFA do on Thursday. In the meantime, one way to increase the production of SCFA is to get more fiber, whether from foods or supplements. It’s especially important after a course of antibiotics; research has shown that after the microbiome is upset by antibiotics, the production of SCFA can be impaired, which impacts many biological processes.

The monthly Insider Conference Call is tomorrow night at 9 p.m. Eastern Time. You can still participate by becoming an Insider by 8 p.m. tomorrow night. If you have questions about COVID-19 or any other health topic, this is your chance to get answers. I hope to talk with you then.

What are you prepared to do today?

        Dr. Chet

Reference: Benoit Chassaing, Andrew T. Gewirtz, in Physiology of the Gastrointestinal Tract (Sixth Edition), 2018.

Does Fiber Improve Your Microbiome?

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Now let’s look at the results of increasing dietary fiber for people with diabetes. Researchers recruited over 50 type 2 diabetics (T2D) for a 12-week study. The control group was given standard recommendations for a healthy diabetic diet. All current medications were maintained and both groups received acarbose, a starch blocker. The experimental group was put on a diet of prepared high-fiber foods and a diet higher in vegetables and fruits. Stool samples were collected periodically to assess the impact of the diet on the microbiome.

While the variables were straightforward, the analytic techniques were extraordinarily complex. It’s easy to say you want to examine the microbiome, but that’s not simple to do with thousands of types of microbes to analyze. Several types of bacteria from different species responded to the increase in fiber: bacteria that produced short-chain fatty acids (SCFA). The SCFAs are important because they feed the cells in the gut that do all the work during digestion and absorption.

HbA1c levels decreased faster and in a higher percentage of subjects in the experimental group than the control group. The fiber group also lost more weight and their blood lipids improved more than controls.

This was a small study, limited by the complexity of analyzing the microbiome, but the improvement in T2D simply due to an increase in fiber from foods is important. One more thing: this was a Chinese study, so typical high fiber foods from China were used. Is that important? We’ll find out Saturday.

What are you prepared to do today?

        Dr. Chet

Reference: Science. 2018. 359:1151–1156.

The End of Constipation

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I had a question recently about the difference between a laxative such as Miralax and fiber. While they’re both safe, there are similarities and there are differences.

They are similar in that they draw fluid into the intestines. Miralax uses chemicals while fiber uses plant sources; both draw fluid into the gut to soften the stool.

Where they’re different is that fiber can help two more ways. It can add bulk to the stool to aid in transport and be used as a prebiotic and feed the probiotics or good microbes. And if those microbes are fed better, they work better.

If you have a chronic issue with constipation, time to check in with your healthcare provider. If it’s an occasional issue, as can affect us all, check out this Health Info titled The Constipation Solution. It has worked well for both adults and children.

What are you prepared to do today?

        Dr. Chet

The Keto Diet and Fiber

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More and more people are trying the ketogenic diet. If you do, the directions recommend that you eat plenty of green leafy vegetables for the vitamins, minerals, phytonutrients, and especially the fiber. The problem is that many people cut the carbs from all sources and that includes vegetables.

The simplest way to give yourself some insurance while doing the ketogenic diet is to get at least five or more grams of fiber per day from a fiber supplement. Remember, the grams of fiber do not count as carbohydrates because they’re not absorbed. Check out Your Fiber Insurance, a free Health Info on my website for more information on exactly how to get your fiber every day. Health Infos are posted in PDF format so they can be downloaded, printed, and shared with others.

But what if in spite of all you do, you get constipated? See Thursday’s Memo for the answer.

What are you prepared to do today?

        Dr. Chet

Dealing with Keto Breath and Other Odors

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Quick question: what side effect do you typically assign to eating asparagus? I bet you took less than a second to come up an answer: a different odor to your urine, sometimes quite pungent. Asparagus is a cruciferous vegetable with phytonutrients that produce the effect.

On Tuesday and Thursday, we looked at digestive problems with going keto; today we’ll look at odor issues.

Ketosis, the result of metabolizing fat into ketones for use as a fuel, also has a specific odor associated with it: your breath can smell like nail polish remover. The ketones may have complicated names such as acetoacetate, beta-hydroxybutyrate, and acetone, but they do one thing: they cause an odor in your mouth and as you breathe out. Our bodies always make those odors, but because we’re forcing the body to produce more ketones, the odor is more noticeable as ketone remnants exit the body via breath and urine.

In this case, there’s no real solution. If you want to use fat as a fuel almost exclusively, you learn to live with the smell. Just make sure to drink plenty of water, because water is important to get rid of these chemicals and protect the kidneys. Drinking water and brushing more frequently may help compensate for keto breath.

Health news has recently become full of eye-catching headlines about something termed “keto crotch.” While it can affect men, it seems to especially impact women by changing the odor of the vagina and vaginal discharges. It seems obvious that it’s the result of the diet, although there’s no research that I could find that has examined it. Gynecologists speculate that it’s the change in the vaginal pH that can contribute to increased odors. If that’s true, it would radically change the vaginal microbiome and that could change the odor. At this point, we don’t know.

One thing that may help is taking probiotics that contain Lactobacilli strains; some research has demonstrated benefits for bacterial vaginosis. Whether probiotics will help with the odor associated with the keto diet or not is unknown, but it’s possible. A prebiotic would also be needed to feed the probiotic because on a keto diet, there’s no fruit with its special sugar to feed the bacteria.

The Bottom Line

Going keto has side effects. Some people may not get any of them. Genetics, the microbiome, and other factors no doubt will have an impact on the extent of the side-effects. I’ve tried to cover the obvious ones this week but there are others, from depression to fatigue.

Which brings me to a question I’m often asked: what do I think about the ketogenic diet? I think it’s a good tool to use fat as a fuel for a limited time, and together with the right exercise program, it can be effective in helping people lose body fat; that’s why it’s part of the Fat-Burning Plan in the Optimal Performance Program.

I assess diets this way: what has to be added to make it healthy? Veganism requires most people get vitamin B12 from somewhere other than meat. The keto diet lacks vitamins, minerals, fiber, and probiotics typically found in vegetables. Both diets lack essential nutrients. If you decide to go keto, it’s important to add these supplements to your diet: a multivitamin-multimineral, probiotics, prebiotics, and fiber.

Because of the side effects, I just don’t think going keto is sustainable. Use it as a tool, as a means to an end for a specific goal. The goal is to stay healthy by learning to always do these three things: Eat better. Eat less. Move more.

What are you prepared to do today?

        Dr. Chet