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Dr Terry Wahls - Feeding Your Microbiome and going organic

Identifier

024351

Type of spiritual experience

Background

1.  Interaction of pathogens - One of the key points in this talk is that one cannot study a single pathogen in isolation, that one has to view pathogens as an interacting set of species, particularly in relation to the gut biome.  Thus the intestine has a number of viruses, for example, that one may - in isolation - view as pathogens, but which are essential to a healthy gut biome because they keep the balance of each of the other species in check.

2.  Diversity of diet is key to health - Another key point is that the the diversity of one's diet can significantly affect the biome.  The more the variety of foods, the richer the biome.  Furthermore a diet rich in meat products produces a different biome to that based on plants and a changeover in the biome can happen in less than three days.  Diversity is 'good', as it is diversity that protects us from illness.

3.  Insecticides, pesticides and antibiotics all decrease the biome - as such they are a cause of illness in an indirect way.  Many grains, legumes, rape seed, flax seed, some kiwi fruit, grapes, sunflower seeds, potatos and alfalfa seeds are sprayed with glyphosate [Round Up] before harves to increase yield and get into the seeds and fruit.

4.  Feeding your gut biome is a better strategy than using probiotics - although eating  fermented foods such as sauerkraut does help.
VSL #3 = A live formulation of lyophilized Bifidobacterium breve, Bifidobacterium longum, Bifidobacterium infantis, Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus paracasei, Lactobacillus bulgaricus, and Streptococcus thermophilus (VSL#3)
Saccharomyces boulardii is a species of yeast first isolated from lychee and mangosteen fruit in 1923.  S. boulardii is sometimes used as a probiotic with the purpose of introducing beneficial active cultures into the large and small intestine, as well as conferring protection against pathogenic microorganisms in the host.  However, in immunocompromised individuals, S. boulardii has been associated with fungemia or localized infection.

Kombucha is fermented, lightly effervescent sweetened black or green tea intended as a 'functional beverage' for  its health benefits. Kombucha is produced by fermenting tea using a "symbiotic 'colony' of bacteria and yeast" Cultures vary, but the yeast component generally includes Saccharomyces and other species, and the bacterial component almost always includes Gluconacetobacter xylinus to oxidize yeast-produced alcohols to acetic and other acids.

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Observation contributed by: Rosie Rock-Evans