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Microbiota cuisine and intestinal health

F&K Talk 22: Microbiota cuisine and intestinal health

Mireia Cervera 11 April 2018

On April 10, our Ramon Barri Auditorium opened its doors to celebrate our Flax & Kale Talk 22: “Microbiota” cuisine and intestinal health . From the hand of Martina Rebull , Dietitian-Nutritionist, Master in Nutritionón Clinic by the University of Glasgow.

What we eat and how we eat it influences the health of our microbiota. Our food plays a fundamental role in maintaining the diversity and proper functioning ofour intestinal flora. Martina Rebull, Dietitian-Nutritionist, revealed all the keys to a "happy" intestine.

The speaker began by explaining how our intestinal system works. Digestion beginsthrough the mouth, thanks to saliva. In the stomach, gastric juices continue to digest fats, proteins, and carbohydrates, turning food into tiny particles. In the long intestine, food is digested and absorbed.The rest of the undigested particles pass into the short intestine or colon.

Probiotics, according to the World Health Organization (WHO), are live microorganisms, which when administered in adequate amounts, confer benefits for the health of the host. They collaborate in the digestion and absorption of nutrients, they area physical barrier against potential invaders, participate in the response of the immune system, control the body's inflammatory responses, and produce and release substances that are involved in biological processes and beneficial chemicalssas for the brain (vitamins and neurotransmitters).

Miso, yogurt, kefir, kuzú, dark chocolate, artichokes, spirulina, kombucha and fermented tea in general, are very good sources of probiotics and, therefore,nto, ideal for promoting good intestinal health. Red meat, cold cuts, processed meats, exposure to substances that kill or alter our intestinal flora (chemicals, certain ingredients in our food -gluten and sugar)úcar-, chlorine in water, antibiotics ...) and psychological stress can damage our microbiota.

When Martina Rebull finished, question time was opened, and as always, it was served as a tasting platos related to Talk. In this case, you have Hibiscus Kombucha and gluten-free toast with vegan miso cheese.
If you could not attend the Talk or just want to see the talk again, do not miss our channelutube.com/channel/UCfWNtLpO4CZqYp-d_gNDVmA">youtube, where we are publishing all the Talks.

Probiotics in Flax & Kale: https://flaxandkale.com/landing-kombucha

Mireia Cervera Nutritionist Teresa Carles Healthy Foods Group - Flax & Kale

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