There are incredible health benefits when you start incorporating fermented foods to your diet. Did you know that your gut is the largest component of your immune system? It introduces friendly bacteria into your digestive system that helps to keep illness’s at bay and they are rich in live bacteria that help us absorb nutrients along with maintain proper microbiome gut balance. Research has proven that gut health could affect inflammation, allergies and autoimmune disorders in the body as a whole. Around 1,000 different species of bugs live in your gut. We acquire them at birth (initially in the birth canal) and during the early years of childhood.
Your gut has been linked to contributing to weight loss and for overall improvement of numerous symptoms, including depression, anxiety, brain fog, skin problems, hormonal issues, immune weaknesses, digestive problems, and fatigue.
A healthy microbiome can transform our endocrine, immune, digestive, and nervous systems. So why not start eating fermented foods and give that microbiome some support? Maybe I am jumping the gun but I’d like to call fermented foods part of the new generation of Super foods.
How is fermented foods are good for hypothyroidism patients?
More often than none hypothyroidism patients suffer from an imbalance in the gut flora. There are more pathogenic bacteria in the gut then there are beneficial bacteria. An imbalance in the gut flora can contribute to leaky gut (intestinal permeability) which is one of the requirements for developing an autoimmune disease (such as Hashimoto’s) as per Dr. Alessio Fassano who is one of the lead researchers on leaky gut disorders.
Dr. Alessio Fassano goes on to say, ” Rebalancing the gut bacteria will lead to normalization of leaky gut and therefore help to manage autoimmune conditions. Rebalancing can be done through diet (fermented foods), probiotics, digestive enzymes and/or medications.”
Our beneficial bacteria are affected by processed foods, sugar intake, antibiotics, acid-reducing medications, toxins, and chronic stress.
Not all fermented foods are Created Equal
Having hypothyroidism limits you to certain foods. Consuming raw cruciferous vegetables such as cabbage, kale, Brussels sprouts, broccoli and cauliflower contain natural chemicals called goitrogens (goiter producers) that can interfere with thyroid hormone synthesis. This can suppress your thyroid and also cause your energy to go in a downward spiral.
Don’t worry you can eat fermented Cabbage, kale, or collards, (as included in “cultured veggies”) will NOT suppress your thyroid. In fact, they will nourish your thyroid. They are rich in the vitamins and minerals that your thyroid requires.
You should avoid all types of unfermented soy products . All soy foods are high in copper. Copper also suppresses the thyroid and usually when someone is suffering from a fungal infection, they will also be suffering from a low thyroid condition called hypothyroidism.
Proper fermentation must be done with salt, NOT vinegar. Salt is antimicrobial in nature, and will inhibit the growth of putrefying bacteria while the lactic acid preserves the vegetables. Also, salt aids in the proper activation of enzymes. The salt should preferably be non-iodized and unprocessed as this contains minerals that help the lactobacilli grow.
Most fermented foods you can buy in supermarket jars or cans have been pasteurized and cooked at high heat, killing any friendly bacteria. High levels of sodium are the downside to savory fermented foods such as pickles, sauerkraut, kimchi, miso and soy sauce. Opt for low-sodium products when possible, or make your own to control added salt; in any case, use in moderation. We need to get those friendly bacteria – and not too much unfriendly sugars and sodium.
Here is a brief history of fermentation from the Weston Price Foundation website:
It may seem strange to us that, in earlier times, people knew how to preserve vegetables for long periods without the use of freezers or canning machines through the process of lacto-fermentation. Lactic acid is a natural preservative that inhibits putrefying bacteria. Starches and sugars in vegetables and fruits are converted into lactic acid by the many species of lactic-acid-producing bacteria…The ancient Greeks understood that important chemical changes took place during this type of fermentation. Their name for this change was “alchemy.” Like the fermentation of dairy products, preservation of vegetables and fruits by the process of lacto-fermentation has numerous advantages beyond those of simple preservation. The proliferation of lactobacilli in fermented vegetables enhances their digestibility and increases vitamin levels. These beneficial organisms produce numerous helpful enzymes as well as antibiotic and anticarcinogenic substances. Their main by-product, lactic acid, not only keeps vegetables and fruits in a state of perfect preservation but also promotes the growth of healthy flora throughout the intestine.
Health Benefits of Probiotics:
Relief of stress and anxiety
Reduces digestive discomfort
Improves mood gut-brain signaling
Protects against free radicals
Anti inflammatory properties
Improves digestive health
Improves liver health
Posted on July 14, 2015
- 3 lbs tomatoes, cored and chopped into bite-size pieces
- 1 or 2 bell peppers, minced
- 1 white onion, minced
- 6 garlic cloves, minced
- 2 jalapeños, minced
- 1/4 cup cilantro, minced
- 2 to 3 tbsp fresh whey
- 1 tbsp salt, plus more to taste
- 3 to 4 tbsp fresh squeezed lime or lemon juice, or to taste
1. If using whey, before you begin chopping and mincing, strain some yogurt until you have collected a few tablespoons.
2. Place the bite-size tomato pieces in a bowl. Use your hands to crush them into a soupy consistency. This will take only a few minutes.
3. Stir in the remaining ingredients, including the whey, if using.
4. Pack the salsa into clean jars and replace the lids and set aside at room temperature.
5. Burp your jars daily to release built-up carbon dioxide.
6. If you added whey, taste your salsa after it has fermented for two days. It may take a couple of days longer to ferment without whey. If you like the flavor, place your jars in the refrigerator to slow down the fermentation. If you prefer your salsa more tangy (or if it’s not ready yet), let it ferment a little longer (12 to 24 hours).
More recipes for fermented foods can be found @ 7 recipes for fermented foods.
There are different types of probiotics. Some are pills, powders, or capsules that contain billions of live bacteria and will help to replenish your microbiome. Fermented foods are more of a nature type of probiotic. They carry live bacteria plus many other crucial nutrients. Many cultures all around the world has its own recipes for fermented foods.
Remember Foods to Promote Thyroid Health
1. Sea Weed
Naturally rich in iodine as well as trace minerals, sea weed has long been considered a food that supports thyroid function. Iodine is critical to thyroid health and function. Without adequate dietary iodine, your body is unable to manufacture the thyroid hormones. Of course, excess intake of iodine-rich foods is also implicated in thyroid disease. Remember: moderation is the key, not excess.
2. Coconut Oil
Coconut oil also supports proper thyroid function as it slightly stimulates thyroid hormone production and the metabolism. Coconut oil may also help to reduce cholesterol in hypothyroid patients as thyroid suppression in and of itself raises blood cholesterol levels.
Shellfish, like sea vegetables, are naturally rich in iodine – the nutrient that is critically important to thyroid function as iodine molecules are used inthe production of thyroid hormones.
Try avoid Gluten-containing Grains, Unfermented Soy, Coffee, Raw Cruciferous Vegetables, millet, Soy and fermented soy products.
Please check out my other books online @ Amazon
Food is thy medicine, right? Actually it can work one of two ways. Food can be thy medicine or food can be thy death. This book is a guide that will inform you from the perspective of a women. You will also be able to determine what areas in your life that may need a little bit of work and the skills needed to improve those issues along with some fabulous recipes to help get you started on how to eat KETO AIP. I will also help you understand how to fix your gut, strengthen your immunity and fight inflammation with an autoimmune approach. The Keto AIP removes all the common inflammatory food triggers that stimulate a possible autoimmune reaction in the body. We’re going to start resetting those adrenals, boosting that energy and doing a little booty kicking to those hormones that have decided to act like a wild college student and pull an all-nighter the day before final exams.
Beyond the Bite: The Keto Autoimmune Protocol Healing Book for Women: 75+ Simply Easy Recipes to Help You Feel Amazing
Throughout my latest book, you will find useful, informative and easy to understand recipes for your mind, body and spirit. When I started writing this book, I wanted to introduce you to the idea of a cleaner less toxic world and for you to learn just how simply easy it is for you to start creating your own cleaning recipes throughout your home but this book has transformed into so much more than just a book full of all natural DIY recipes.
This book will enlighten you and help you have a deeper understanding of not only why you should be more aware but how to be more aware. AWARENESS HAS MAGIC.
Finally a Holiday cookbook that will have you sincerely appreciating all the hard work that I put into creating it. This cookbook not only has recipes that caters to your hypothyroidism but the recipes are extremely easy to prepare while still being delicious as they promote your health, help you begin to heal, and you’re eating cleaner on top of it all. These recipes can be used year-round not only around the holidays and will be a great addition to your library. I hope you find this Holiday book a godsend to the particularly crazy holiday season. This book includes a good variety of recipes that I know you will find to be delicious, full of flavor, healthy and just perfect for your Thanksgiving and Christmas dinner table. From appetizers to main meals, side dishes and desserts these recipes are just wonderfully delicious. I am not kidding when I tell you that the recipe options in this book are endless and you won’t be disappointed! You will be able to find that perfect recipe in this book that makes your taste buds soar, fits your dietary needs and has your family bragging on your cooking skills. They may even think you secretly took lessons from Gordon Ramsay or Julia Childs
There’s nothing like the aroma of a home-cooked dinner welcoming you at the door. No time to be in the kitchen? The wonderful thing about a crock pot is you have little prep time. You won’t have to stand over a hot stove cooking your food and it’s perfect for those hectic days. We all want that convenience! Do you need foods that promote thyroid health? You can start today healing your body from the inside out. Over 101 wholesome and nourishing Hashimoto’s fighting recipes that will cater to your mind, body and soul. This helpful book will start to guide you in the right direction along with a step by step plan that is clear and doable.
It’s not about being skinny, it’s about energy, vitality & feeling good when you look in the mirror.
I wanted to create a user-friendly handbook to help anyone affected by this disorder. I’ve seen many doctors over the years and none offered me ideas on diet change. I’ve included recipes, ideas on solutions for a healthier home, what you should be eating and shouldn’t, how to shed those extra pounds, regain your self-confidence and vitality back into your life. I want you to feel strong, sexy, and beautiful. This is my heartfelt guide to you. Together, once again, you can start to gain that wonderful life that you deserve. I am a student in this thing called life. I want to be remembered as a pioneer who thought, imagined, and inspired. What we feel at times is the impossible or unthinkable. Life is a wonderful journey.
Do you need foods that promote your thyroid health? Let’s heal your body from the inside out. We’ve all heard that our gut is called the “second-brain”. Given how closely the two interact with each other one thing you may not realize is your emotions and weight gain can start in the gut. Your gut and digestion can also cause you to hold onto that excess weight and just feel lousy. I’ve included 101 hypothyroidism fighting recipes that cook themselves. Our main concern is kicking hypothyroidism’s booty. I hope this book inspires you to use your slow cooker more often and create your own new recipes. Let’s together shed those extra pounds, regain your self-confidence and vitality back into your life.
This is a 21-day Meal plan to reset your thyroid and jump start your weight loss journey. It is filled with 21 breakfast recipes, 21 lunch recipes and 21 dinner recipes. They are packed full of nutrients, healthy fats and proteins. All are easy to make and I’ve done all the thinking for you! All you have to do is prepare the foods and eat. It takes 21 days to form a new habit, it will most likely take that long for your mind and body to stop opposing your new lifestyle change. Three weeks really isn’t a very long time. If you find yourself in a rut and coming up with excuses. You can regain control by reminding yourself that you only have to do it for 21 days. Motivate yourself to exercise. Choose something you honestly like to do and won’t loathe at least 3 times a week. Create an exercise plan that seems easy to accomplish. (And, stick to it!) Give yourself a chance and commit to yourself to stay with the program for 21 days.
Hypothyroidism clarity is designed to help give you FREEDOM and EMPOWERMENT. I’m sharing the EXACT STEPS I’ve used to overcome my eating issues WITHOUT dieting. All the recipes are specially crafted to be easy, super delicious and they have been kid tested-mother approved. A family-friendly way to eat that your entire family will enjoy. This book contains wonderfully crafted hypothyroidism recipes for your home and body that will help transform you and your family’s life.
This book thanks everyone suffering from hypothyroidism and looking for answers. Hypothyroidism is the kind of disease that carries a bit of mystery with it. This book is not for readers looking for quick answers. There is not one size fits all. You have to be in charge of your health. I didn’t write this book to sell you any “snake oil” in a bottle. I’ve written this book to be an eye opener for you and to share with you what I have learned on my journey. The solutions in this book has helped so many people. There are many incredible holistic practitioners, authors and researchers with experience and expertise in this area. I’ve done my best to pull from all their expertise, as well as my own knowledge and clinical experience. I want to make it easy for you to find the answers quickly, all in the one place, because I’m all too familiar with that awful side effects of hypothyroidism. I certainly don’t want you to have to spend years finding solutions, like I did. I also what you to understand that there isn’t an easy “one pill” solution, but the “one pill” approach that our current medical system is using is NOT WORKING because the underlying cause for hypothyroidism is not being addressed. Get ready to go on a journey of discovery where you are going to learn how everything ties into one. A lack of knowledge is a lack of power.
I wish somebody had given me a step-by-step road-map back when I was first diagnosed with hypothyroidism. The solutions in this book has helped so many people. I’ve done my best to pull from all their expertise, as well as my own knowledge and clinical experience. I want to make it easy for you to find the answers quickly, all in the one place, because I’m all too familiar with that awful side effects of hypothyroidism. I certainly don’t want you to have to spend years finding solutions, like I did. I also want you to understand that there isn’t an easy “one pill” solution, but the “one pill” approach that our current medical system is using is NOT WORKING because the underlying cause for hypothyroidism is not being addressed. Knowledge is power, educate yourself and find the answer to your health care needs. Wisdom is a wonderful thing to seek. I hope this book will teach and encourage you to take leaps in your life to educate yourself for a happier & healthier life. You have to take ownership of your health
I wanted to create a fall cookbook for those of us suffering from hypothyroidism that makes you feel as if you’re inviting an old friend in for coffee. If you’ve been considering switching to a hypothyroidism diet, you may be wondering if you have to give up your favorite foods along with flavor. This is far from the truth. Switching to a hypothyroidism diet means that you are catering to heal your thyroid. You can still enjoy your favorite fall recipes following a hypothyroidism diet- you’ll just need to learn what substitutions you will need to make to create wonderful fall hypothyroidism recipes. This is where this book that I’ve written for you comes into play. In this book, you will find a collection of many fall favorite recipes that you and your family are sure to love. If you’ve ever considered a hypothyroidism diet, this recipe book is a great starting resource.
Audrey Childers is a published author, blogger, freelance journalist and an entrepreneur with over a decade of experience in research and editorial writing. She is also the creator and founder of the website the hypothyroidismchick.com. Where you can find great tips on everyday living with hypothyroidism. She enjoys raising her children and being a voice for optimal human health and wellness.
I want to thank you for reading my latest blog. Please let me know if you need any support with it.
Otherwise, are we friends on Facebook yet? If not let’s do that now, healing Hypothyroidism. I like to connect on a more personal level there and often; offer social media only products that can only be accessed on my page and share daily updates along with recipes. Remember sharing is caring. Please share and post a comment to this blog! I would love to hear from you. Sign up for my blogs @ thehypothyroidismchick.com . You can also Follow me on instagram @ Thyroidismchick or Follow me on twitter @Thyroidismchick.
Health and Happiness,
The information and recipes contained in blog is based upon the research and the personal experiences of the author. It’s for entertainment purposes only. Every attempt has been made to provide accurate, up to date and reliable information. No warranties of any kind are expressed or implied. Readers acknowledge that the author is not engaging in the rendering of legal, financial, medical or professional advice. By reading this blog, the reader agrees that under no circumstance the author is not responsible for any loss, direct or indirect, which are incurred by using this information contained within this blog. Including but not limited to errors, omissions or inaccuracies. This blog is not intended as replacements from what your health care provider has suggested. The author is not responsible for any adverse effects or consequences resulting from the use of any of the suggestions, preparations or procedures discussed in this blog. All matters pertaining to your health should be supervised by a health care professional. I am not a doctor, or a medical professional. This blog is designed for as an educational and entertainment tool only. Please always check with your health practitioner before taking any vitamins, supplements, or herbs, as they may have side-effects, especially when combined with medications, alcohol, or other vitamins or supplements. Knowledge is power, educate yourself and find the answer to your health care needs. Wisdom is a wonderful thing to seek. I hope this blog will teach and encourage you to take leaps in your life to educate yourself for a happier & healthier life. You have to take ownership of your health.
- J. Karovičová, Milan Drdák, Gabriel Greif, & Hybenová E (1999). The choice of strains of Lactobacillus species for the lactic acid fermentation of vegetable juices. European Food Research and Technology 210(1):53-56. DOI: 10.1007/s002170050532
- Quigley L, et al. (2011). Molecular approaches to analysing the microbial composition of raw milk and raw milk cheese. International Journal of Food Microbiology 150(2-3):81-94. PMID 21868118
- Donovan SM & Shamir R (2014). Introduction to the yogurt in nutrition initiative and the First Global Summit on the health effects of yogurt. The American Journal of Clinical Nutrition 99(5 Suppl):1209S-1211S. PMID 24646825
- Beermann C & Hartung J (2013). Physiological properties of milk ingredients released by fermentation. Food & Function 4(2):185-199. PMID 23111492
- Hennessy AA, et al. (2012). The production of conjugated alpha-linolenic, gamma-linolenic and stearidonic acids by strains of bifidobacteria and propionibacteria. Lipids 47(3):313-327. PMID 22160449
- Parvez S, Malik KA, Ah Kang S, & Kim HY (2006). Probiotics and their fermented food products are beneficial for health. Journal of Applied Microbiology 100(6):1171-1185. PMID 16696665
- Padilla B, et al. (2012). Evaluation of oligosaccharide synthesis from lactose and lactulose using beta-galactosidases from Kluyveromyces isolated from artisanal cheeses. Journal of Agricultural and Food Chemistry 60(20):5134-5141. PMID 22559148
- USDA ARS (2013). USDA national nutrient database for standard reference, release 26. Nutrient Data Laboratory homepage.
- Wang H, Livingston KA, Fox CS, Meigs JB, & Jacques PF (2013). Yogurt consumption is associated with better diet quality and metabolic profile in American men and women. Nutrition Research 33(1):18-26. PMID 23351406
- Adolfsson O, Meydani SN, & Russel RM (2004). Yogurt and gut function. The American Journal of Clinical Nutrition 80:245-256. PMID 15277142
- Keszei AP, Schouten LJ, Goldbohm RA, & van den Brandt PA (2010). Dairy intake and the risk of bladder cancer in the Netherlands Cohort Study on Diet and Cancer. American Journal of Epidemiology 171(4):436-446. PMID 20042437
- Sonestedt E, et al. (2011). Dairy products and its association with incidence of cardiovascular disease: the Malmo diet and cancer cohort. European journal of epidemiology 26(8):609-618. PMID 21660519
- Adegboye AR, et al. (2012). Intake of dairy products in relation to periodontitis in older Danish adults. Nutrients 4(9):1219-1229. PMID 23112910
- Siddappa V, Nanjegowda DK, & Viswanath P (2012). Occurrence of aflatoxin M(1) in some samples of UHT, raw & pasteurized milk from Indian states of Karnataka and Tamilnadu. Food and Chemical Toxicology 50(11):4158-4162. PMID 22939935
- Prandini A, et al. (2009). On the occurrence of aflatoxin M1 in milk and dairy products. Food and Chemical Toxicology 47(5):984-991. PMID 18037552
- Linares DM, Martin MC, Ladero V, Alvarez MA, & Fernandez M (2011). Biogenic amines in dairy products. Critical Reviews in Food Science and Nutrition 51(7):691-703. PMID 21793728
- Redruello B, et al. (2013). A fast, reliable, ultra high performance liquid chromatography method for the simultaneous determination of amino acids, biogenic amines and ammonium ions in cheese, using diethyl ethoxymethylenemalonate as a derivatising agent. Food Chemistry 139(1-4):1029-1035. PMID 23561206
- Buckenhuskes HJ (1997). Fermented vegetables. Food Microbiology: Fundamentals and Frontiers, eds Doyle PD, Beuchat LR, & Montville TJ (ASM Press, Washington, DC), 2nd Ed, pp 595-609. ISBN 9781555811174
- Bering S, et al. (2006). A lactic acid-fermented oat gruel increases non-haem iron absorption from a phytate-rich meal in healthy women of childbearing age. The British Journal of Nutrition 96(1):80-85. PMID 16869994
- Proulx AK & Reddy MB (2007). Fermentation and lactic acid addition enhance iron bioavailability of maize. Journal of Agricultural and Food Chemistry 55(7):2749-2754. PMID 17355139
- Scheers N, Rossander-Hulthen L, Torsdottir I, & Sandberg AS (2015). Increased iron bioavailability from lactic-fermented vegetables is likely an effect of promoting the formation of ferric iron (Fe). European Journal of Nutrition. PMID 25672527
- Flint HJ (2012). The impact of nutrition on the human microbiome. Nutrition Reviews 70 Suppl 1:S10-13. PMID 22861801
- Scott KP, Gratz SW, Sheridan PO, Flint HJ, & Duncan SH (2013). The influence of diet on the gut microbiota. Pharmacological Research: The Official Journal of the Italian Pharmacological Society 69(1):52-60. PMID 23147033
- FAO/WHO (2001). Report on Joint FAO/WHO Expert Consultation on Evaluation of Health and Nutritional Properties of Probiotics in Food Including Powder Milk with Live Lactic Acid Bacteria.
- Jalanka-Tuovinen J, et al. (2011). Intestinal microbiota in healthy adults: temporal analysis reveals individual and common core and relation to intestinal symptoms. PloS One 6(7):e23035. PMID 21829582
- Reuter G (2001). The Lactobacillus and Bifidobacterium microflora of the human intestine: composition and succession. Current Issues in Intestinal Microbiology 2(2):43-53. PMID 11721280
- Turroni F, et al. (2014). Molecular dialogue between the human gut microbiota and the host: a Lactobacillus and Bifidobacterium perspective. Cellular and Molecular Life Sciences: CMLS 71(2):183-203. PMID 23516017
- Veiga P, et al. (2014). Changes of the human gut microbiome induced by a fermented milk product. Scientific Reports 4:6328. PMID 25209713
- Round JL & Mazmanian SK (2009). The gut microbiota shapes intestinal immune responses during health and disease. Nature Reviews. Immunology 9(5):313-323. PMID 19343057
- Champagne CP, Ross RP, Saarela M, Hansen KF, & Charalampopoulos D (2011). Recommendations for the viability assessment of probiotics as concentrated cultures and in food matrices. International Journal of Food Microbiology 149(3):185-193. PMID 21803436
- Derrien M & van Hylckama Vlieg JE (2015). Fate, activity, and impact of ingested bacteria within the human gut microbiota. Trends in Microbiology 23(6):354-366. PMID 25840765
- Lee YK, et al. (2000). Quantitative approach in the study of adhesion of lactic acid bacteria to intestinal cells and their competition with enterobacteria. Applied and Environmental Microbiology 66(9):3692-3697. PMID 10966378
- Ouwehand AC, Tuomola EM, Lee YK, & Salminen S (2001). Microbial interactions to intestinal mucosal models. Methods in Enzymology 337:200-212. PMID 11398429
- van Bokhorst-van de Veen H, et al. (2012). Modulation of Lactobacillus plantarum gastrointestinal robustness by fermentation conditions enables identification of bacterial robustness markers. PloS One 7(7):e39053. PMID 22802934
- Marteau P, Minekus M, Havenaar R, & Huis in’t Veld JH (1997). Survival of lactic acid bacteria in a dynamic model of the stomach and small intestine: validation and the effects of bile. Journal of Dairy Science 80(6):1031-1037. PMID 9201571
- van Bokhorst-van de Veen H, van Swam I, Wels M, Bron PA, & Kleerebezem M (2012). Congruent strain specific intestinal persistence of Lactobacillus plantarum in an intestine-mimicking in vitro system and in human volunteers. PloS One 7(9):e44588. PMID 22970257
- Uyeno Y, Sekiguchi Y, & Kamagata Y (2008). Impact of consumption of probiotic lactobacilli-containing yogurt on microbial composition in human feces. International Journal of Food Microbiology 122(1-2):16-22. PMID 18077045
- Saxelin M, et al. (2010). Persistence of probiotic strains in the gastrointestinal tract when administered as capsules, yoghurt, or cheese. International Journal of Food Microbiology 144(2):293-300. PMID 21074284
- Lim SM & Im DS (2009). Screening and characterization of probiotic lactic acid bacteria isolated from Korean fermented foods. Journal of Microbiology and Biotechnology 19(2):178-186. PMID 19307768
- Lee KE, Choi UH, & Ji GE (1996). Effect of kimchi in intake on the composition of human large intestinal bacteria. Korean J Food Sci Technol 28:981-986. Abstract
- Vitetta L, Briskey D, Alford H, Hall S, & Coulson S (2014). Probiotics, prebiotics and the gastrointestinal tract in health and disease. Inflammopharmacology 22(3):135-154. PMID 24633989
- Kirjavainen PV, Arvola T, Salminen SJ, & Isolauri E (2002). Aberrant composition of gut microbiota of allergic infants: a target of bifidobacterial therapy at weaning? Gut 51(1):51-55. PMID 12077091
- Hattori K, et al. (2003). [Effects of administration of bifidobacteria on fecal microflora and clinical symptoms in infants with atopic dermatitis]. Arerugi = [Allergy] 52(1):20-30. PMID 12598719
- Isolauri E, Arvola T, Sutas Y, Moilanen E, & Salminen S (2000). Probiotics in the management of atopic eczema. Clinical and Experimental Allergy: Journal of the British Society for Allergy and Clinical Immunology 30(11):1604-1610. PMID 11069570
- Neish AS, et al. (2000). Prokaryotic regulation of epithelial responses by inhibition of IkappaB-alpha ubiquitination. Science 289(5484):1560-1563. PMID 10968793
- Schiffrin EJ, Brassart D, Servin AL, Rochat F, & Donnet-Hughes A (1997). Immune modulation of blood leukocytes in humans by lactic acid bacteria: criteria for strain selection. The American Journal of Clinical Nutrition 66(2):515S-520S. PMID 9250141
- Lee YK & Puong KY (2002). Competition for adhesion between probiotics and human gastrointestinal pathogens in the presence of carbohydrate. The British Journal of Nutrition 88 Suppl 1:S101-108. PMID 12215184
- Creagh EM & O’Neill LA (2006). TLRs, NLRs and RLRs: a trinity of pathogen sensors that co-operate in innate immunity. Trends in Immunology 27(8):352-357. PMID 16807108
- Hughes DT & Sperandio V (2008). Inter-kingdom signalling: communication between bacteria and their hosts. Nature Reviews. Microbiology 6(2):111-120. PMID 18197168
- Botic T, Klingberg TD, Weingartl H, & Cencic A (2007). A novel eukaryotic cell culture model to study antiviral activity of potential probiotic bacteria. International Journal of Food Microbiology 115(2):227-234. PMID 17261339
- Juntunen M, Kirjavainen PV, Ouwehand AC, Salminen SJ, & Isolauri E (2001). Adherence of probiotic bacteria to human intestinal mucus in healthy infants and during rotavirus infection. Clinical and Diagnostic Laboratory Immunology 8(2):293-296. PMID 11238211
- Resta-Lenert S & Barrett KE (2003). Live probiotics protect intestinal epithelial cells from the effects of infection with enteroinvasive Escherichia coli (EIEC). Gut 52(7):988-997. PMID 12801956
- Banasaz M, Norin E, Holma R, & Midtvedt T (2002). Increased enterocyte production in gnotobiotic rats mono-associated with Lactobacillus rhamnosus GG. Applied and Environmental Microbiology 68(6):3031-3034. PMID 12039764
- Deplancke B & Gaskins HR (2001). Microbial modulation of innate defense: goblet cells and the intestinal mucus layer. The American Journal of Clinical Nutrition 73(6):1131S-1141S. PMID 11393191
- Otte JM & Podolsky DK (2004). Functional modulation of enterocytes by gram-positive and gram-negative microorganisms. American Journal of Physiology. Gastrointestinal and Liver Physiology 286(4):G613-626. PMID 15010363
- O’Shea EF, et al. (2009). Characterization of enterocin- and salivaricin-producing lactic acid bacteria from the mammalian gastrointestinal tract. FEMS Microbiology Letters 291(1):24-34. PMID 19076236
- Pridmore RD, Pittet AC, Praplan F, & Cavadini C (2008). Hydrogen peroxide production by Lactobacillus johnsonii NCC 533 and its role in anti-Salmonella activity. FEMS Microbiology Letters 283(2):210-215. PMID 18435747
- Heller L (2009). Danisco breaks down probiotics market. (Nutra Ingredients, USA).
- Cook MT, Tzortzis G, Charalampopoulos D, & Khutoryanskiy VV (2012). Microencapsulation of probiotics for gastrointestinal delivery. Journal of Controlled Release: Official Journal of the Controlled Release Society 162(1):56-67. PMID 22698940
- Starling S (2009). Probiotics must meet Europe’s new health claim laws head on.
- Oliveira RP, et al. (2009). Effect of different prebiotics on the fermentation kinetics, probiotic survival and fatty acids profiles in nonfat symbiotic fermented milk. International Journal of Food Microbiology 128(3):467-472. PMID 19000641
- Reid G (2008). How science will help shape future clinical applications of probiotics. Clinical Infectious Diseases: An Official Publication of the Infectious Diseases Society of America 46 Suppl 2:S62-66; discussion S144-151. PMID 18181725
- Govender M, et al. (2014). A review of the advancements in probiotic delivery: Conventional vs. non-conventional formulations for intestinal flora supplementation. AAPS PharmSciTech 15(1):29-43. PMID 24222267
- Herbel SR, et al. (2013). Species-specific quantification of probiotic lactobacilli in yoghurt by quantitative real-time PCR. Journal of Applied Microbiology 115(6):1402-1410. PMID 24024971
- Dunlap BS, Yu H, & Elitsur Y (2009). The probiotic content of commercial yogurts in West Virginia. Clinical Pediatrics 48(5):522-527. PMID 19246412
- Park KY, Jeong JK, Lee YE, & Daily JW, 3rd (2014). Health benefits of kimchi (Korean fermented vegetables) as a probiotic food. Journal of Medicinal Food 17(1):6-20. PMID 24456350
- Lee D, Kim S, Cho J, & Kim J (2008). Microbial population dynamics and temperature changes during fermentation of kimjang kimchi. Journal of Microbiology 46(5):590-593. PMID 18974963
- Lee JS, et al. (2005). Analysis of kimchi microflora using denaturing gradient gel electrophoresis. International Journal of Food Microbiology 102(2):143-150. PMID 15992614
- Kim M & Chun J (2005). Bacterial community structure in kimchi, a Korean fermented vegetable food, as revealed by 16S rRNA gene analysis. International Journal of Food Microbiology 103(1):91-96. PMID 16084269
- Lee J, Hwang KT, Heo MS, Lee JH, & Park KY (2005). Resistance of Lactobacillus plantarum KCTC 3099 from Kimchi to oxidative stress. Journal of Medicinal Food 8(3):299-304. PMID 16176138
- Lee JH, Kweon DH, & Lee SC (2006). Isolation and characterization of an immunopotentiating factor from Lactobacillus plantarum in kimchi: assessment of immunostimulatory activities. . Food Sci Biotechnol 15:877-883. Abstract
- Hur HJ, Lee KW, & Lee HJ (2004). Production of nitric oxide, tumor necrosis factor-alpha and interleukin-6 by RAW264.7 macrophage cells treated with lactic acid bacteria isolated from kimchi. BioFactors 21(1-4):123-125. PMID 15630182
- Jang SE, et al. (2013). Lactobacillus plantarum HY7712 ameliorates cyclophosphamide-induced immunosuppression in mice. Journal of microbiology and biotechnology 23(3):414-421. PMID 23462016
- Chae OW, Shin KS, Chung H, & Choe TB (1998). Immunostimulation effects of mice fed with cell lysate of Lactobacillus plantarum isolated from kimchi. Korean J Biotech Bioeng 13:424-430. Article
- Kim NH, et al. (2008). Lipid profile lowering effect of Soypro fermented with lactic acid bacteria isolated from Kimchi in high-fat diet-induced obese rats. BioFactors 33(1):49-60. PMID 19276536
- Kwon JY, Cheigh HS, & Song YO (2004). Weight reduction and lipid lowering effects of kimchi lactic acid powder in rats fed high fat diets. Korean J Food Sci Technol 36:1014-1019. Article
- Ahn DK, Han TW, Shin HY, Jin IN, & Ghim SY (2003). Diversity and antibacterial activity of lactic acid bacteria isolated from kimchi. Korean J Microbiol Biotechnol 31:191-196. Abstract
- Tang, M., Ponsonby, A-L., Orsini, F., Tey, D., Robinson, M., Su, E. L., Licciardi, P., Burks, W., and Donath, S., (2015). Administration of a probiotic with peanut oral immunotherapy: A randomized trial. The Journal of Allergy and Clinical Immunology. 135 (3): 737-44.PMID 25592987
- Battcock, M & Azam-Ali, S 1998, ‘Fermented fruits and vegetables: A global perspective’, FAO Agricultural Services Bulletin, no. 134, viewed 18 July 2016, <http://www.fao.org/docrep/x0560e/x0560e00.htm#con>
- Kechagia, M Basoulis, D SKonstantopoulou, S Dimitriadi, D Gyftopoulou, K Skarmoutsou, K and Fakiri, EM 2013, Health Benefits of Probiotics: A Review, ISRN Nutrition, vol. 2013, Article ID 481651
- Tillisch K, Labus J, Kilpatrick L, Jiang Z, Stains J, Ebrat B, Guyonnet D, Legrain-Raspaud S, Trotin B, Naliboff B, & Mayer EA 2013, Consumption of fermented milk product with probiotic modulates brain activity, Gastroenterology, no. 144, no. 7, pp. 1394-1401
- Selhub, EM, Logan, AC, & Bested, AC 2014, ‘Fermented foods, microbiota, and mental health: ancient practice meets nutritional psychiatry’, Journal of Physiological Anthropology.
- Derrien M & van Hylckama Vlieg JE 2015, ‘Fate, activity, and impact of ingested bacteria within the human gut microbiota’, Trends in Microbiology,23, no. 6, pp354-366.
- den Besten, G, van Eunen, K, Groen, AK, Venema, K, Reijngoud, D, & Bakker, BM 2013, ‘The role of short-chain fatty acids in the interplay between diet, gut microbiota, and host energy metabolism’, Journal Of Lipid Research, vol. 54, no. 9, pp. 2325-2340.Farnworth ER (2008). Handbook of Fermented Functional Foods (CRC Press, Boca Raton, FL, USA). ISBN 9781420053265
- Rolle R & Satin M (2002). Basic requirements for the transfer of fermentation technologies to developing countries. International Journal of Food Microbiology 75(3):181-187. PMID