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Dr Steven Lin is a reputed doctor in Sydney, he is working on health research . Such as human disease , infection and bacteria. He is also co-founder of Dental-hub , that work for connect digitally Australian dental professional to digital word.Dr Steven Lin is a reputed doctor in Sydney, he is working on health research . Such as human disease , infection and bacteria. He is also co-founder of Dental-hub , that work for connect digitally Australian dental professional to digital word.http://www.drstevenlin.com/should-i-be-taking-probiotic-supplements

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Should I Be Taking Probiotic Supplements?

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Should i be taking probiotic supplements

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How Bacteria Solved The French Paradox

by Dr Steven Lin | Sep 25, 2015 | Health | 0 comments

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Should i be taking probiotic supplements

In the 1980’s, whilst the Western world was rolling out the low-fat craze, it was noticed that the French

were doing everything that doctors were telling us not to do. Instead of pining over low-fat high sugar

food they kept eating their traditional high fat cheeses – and drank lots of wine while they were at it.

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Should i be taking probiotic supplements

Despite low levels of exercise and high rates of smoking, they had half the rate of heart disease and

live 2.5 years longer. For years researchers were stunned with the paradoxical nature of French health

outcomes when they directly contradicted the supposed ‘known’ risk factors for coronary heart

disease.

It was later hypothesised that their secret to longevity was due to higher levels of red wine

consumption in France – which was eight times that of the average Americans at the time. The theory

suggested that wine negated the fact their diet high in saturated fat, with the French estimated to eat

24 kg a year per person that is nearly double that of the average American and Brit (13kg).

Whilst wine is known for its heart-protective components such as resveratrol, it would take some 20

years for us to realise that it was the little creepy crawlies in both wine and cheese that made it so

beneficial for their health.

A message in microbes

Up until 10 years ago the presence of bacteria needed to be measured by cultivating the microbes on

a petri-dish. The problem is that for 99% of bugs, this isn’t possible and hence why we’ve long thought

that unless we could see them, microbes didn’t exist.

Traditional cultures are known to have higher intake of fermented foods rich in bacteria and the

French diet is an excellent example of this. Winemaking is a careful process of fostering bacterial

fermentation reaction by the family of lactic acid bacteria. Malolactic fermentation can aid in making a

wine “microbiologically stable” in that the lactic acid bacteria consume many of the leftover nutrients

that other spoilage microbes could use to develop wine faults. It’s thought that it creates a rounder,

fuller mouthfeel, which may show that tastebuds evolved to be drawn to the presence of microbes.

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Should i be taking probiotic supplements

French Cheese: A Culture Of Bacteria

The French language has 27 different words describing the different tastes of cheese. It doesn’t take

long to see why with their rich cheese culture where its estimated that across the country they have a

thousand different varieties with many of the traditional cheese making practices protected by law.

French cheese differs from that of other Western countries in that the majority is consumed as real

cheese purchased from the shop rather than added to processed foods. Of the top 10 best sellers, at

least four cheeses are unpasteurised, as its common belief that this gives them more taste and special

properties.

The most well known and respected cheese making processes are notably less sterile as its known

that increased diversity of microbes including moulds add to the tastes and textures compared to

industrial preparations of cheese. They contain a staggering variety of microbes including bacteria,

yeasts and fungi with hundreds of species most of which are unknown.

Some types of cheese are known to arrive with chubby mites crawling and gorging on the cheese

they’re living within. Interestingly cheese-related food poisoning is very rate. The complex tradition

around making cheese is known to involve cheese regularly rubbed with a milky rag from a vat on the

floor of a cellar to give it a good crust due to the presence of bacteria and fungi. This milky rag is

known to be dipped in other substances like horse urine to give it distinctive flavours, a sensory

experience!

Why traditional food is always better

The French paradox gives an excellent example of how traditional food preparations are carefully

evolved to create the healthy microbial populations in the mouth and gut. In the case of cheese and

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evolved to create the healthy microbial populations in the mouth and gut. In the case of cheese and

wine, we see living microbes themselves that are fostered through fermented food. However since the

early 1900’s we’ve been treating the bacteria in dairy by boiling them to death by pasteurisation

processes.

For countries like Australia and the US strictly ban these types of procedures because it’s seen as risk

for health. They effectively push the more industrial cheese products yet they lack any of the live

cultures that are what made them so healthy in the first place.

The French provide a compelling example of the deep relationship between our microbiome, food, and

health. Most societies consumed high levels of fermented foods and the French cheese and wine

culture is a modern day example of why we need healthy bacteria as a part of a balanced diet.

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