How are you planning to get your gut in shape this spring? Over the last year or so there has been an even wider range of food and drink trends reflecting changing attitudes towards health and the environment. It would have been hard to have avoided the avocado craze and 2018 is clearly a year for more veggie and vegan cuisine.
But if you are looking for some truly gut-friendly food to try out in your Chingford, Loughton or Woodford kitchen this Spring you might want to look more closely at fermenting. Fermenting pickling and preserving are back in the mainstream. The BBC good food guide panel agrees that continued good gut health will be on trend throughout 2018. This includes the consumption of probiotics like kimchi, miso and kefir and prebiotics such as onions, garlic and other alliums.
So our gut or our digestive system, as it is more commonly known, is a complex system comprising of tissues and organs all with a unique role to play in the digestion and absorption of our food. And held within the gut is something known as the microbiome. This is a unique ‘community’ or ecosystem of microbes or microscopic organisms that make up our gut biome.
These microbes, of which there are about 500 known species, are largely made up of bacteria. Each person carries around 10-100 trillion microbes in or on their body, mostly within the digestive tract. There is emerging research to suggest that it may well influence your health as much as your inherited genes do.
If you want to learn more about how to keep your gut biome in shape and how to ferment or preserve food that will help you do so. The BBC digestive health hub is a great resource for all the latest recipes and research so you can try it for yourself in your Chingford, Loughton or Woodford home.