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Probiotics for a #bettalife

At betta bucha, Our mission revolves around how we can use probiotics to "hack the gut microbiome" and fundamentally change lives for the betta


What are probiotics?

Probiotics are live bacteria and yeasts that are good for your health, especially your digestive system. We usually think of bacteria as something that causes diseases. But your body is full of bacteria, both good and bad. Probiotics are often called "good" or "helpful" bacteria because they help keep your gut healthy.

Commonly claimed benefits of probiotics include:

  • decrease of potentially pathogenic gastrointestinal microorganisms
  • reduction of gastrointestinal discomfort
  • strengthening of the immune system
  • improvement of the skin's function
  • improvement of bowel regularity
  • strengthening of the resistance to cedar pollen allergens
  • decrease in body pathogens
  • reduction of flatulence and bloating
  • maintaining of individual intestinal microbiota in subjects receiving antibiotic treatment

Prebiotics (there's more to probiotics!)

Prebiotics is a general term to refer to substances that induce the growth or activity of microorganisms (e.g., bacteria and fungi) that contribute to the well-being of their host. The most common example is in the gastrointestinal tract, where prebiotics can alter the composition of organisms in the gut microbiome. In diet, prebiotics are typically non-digestible fiber compounds that pass undigested through the upper part of the gastrointestinal tract and stimulate the growth or activity of advantageous bacteria that colonize the large bowel by acting as substrate for them.

Reintroducing fermented foods into the diet improves digestibility and “bioavailability” of food sources by Predigesting foods into usable nutrients

Foods containing probiotics include:

  • yogurt
  • sauerkraut
  • miso soup
  • kefir
  • sourdough bread
  • tempeh
  • kombucha

To learn more, EXPLORE a list of recent expert publications on probiotics and the critical role that the microbiome plays in digestive gut health and much much more..

Debilitating brain disorders are on the rise-from children diagnosed with autism and ADHD to adults developing dementia at younger ages than ever before. But a medical revolution is underway that can solve this problem: Astonishing new research is revealing that the health of your brain is, to an extraordinary degree, dictated by the state of your microbiome – the vast population of organisms that live in your body and outnumber your own cells ten to one. What’s taking place in your intestines today is determining your risk for any number of brain-related conditions.
In Brain Maker, Dr. Perlmutter explains the potent interplay between intestinal microbes and the brain, describing how the microbiome develops from birth and evolves based on lifestyle choices, how it can become “sick,” and how nurturing gut health through a few easy strategies can alter your brain’s destiny for the better. With simple dietary recommendations and a highly practical program of six steps to improving gut ecology, Brain Maker opens the door to unprecedented brain health potential.
"The art of fermentation is much more than a cookbook...Sure, it tells you how to do it, but much more important, it tells you what it means, and why an act as quotidian and practical as making your own sauerkraut represents nothing less than a way of engaging with the world. Or rather, with several different worlds, each nested inside the other: the invisible world of fungi and bacteria; the community in which you live; and the industrial food system that is undermining the health of our bodies and the land. This might seem like a large claim for a crock of sauerkraut, but Sandor Katz's SINGLE achievement in this book is to convince you of its truth. To ferment your own food is to lodge an eloquent protest-of the senses-against the homogenization of flavors and food experiences now rolling like a great, undifferentiated lawn across the globe. It is also a declaration of independence from an economy that would much prefer we were all passive consumers of its commodities, rather than creators of unique products expressive of ourselves and the places where we live.”