Professor Stig Bengmark, tidigare chef för kirurgkliniken i Lund, är numera knuten till London University, internationell forskare och föreläsare. Bengmark delar än en gång med sig av rön och erfarenheter på hälsoområdet. Den här gången presenterar han på ett begripligt och personligt sätt hur råvaror, tillagning och matindustri påverkar vår hälsa, men också hur hela vår livsstil hänger ihop med hälsa och sjukdom.
Minimizing intake of insulinogenic foods such as refined carbohydrates; cereals, bread, sweats, cookies, rice, pasta, cooked tubers incl. potatoes, foods, which are absorbed high in the small intestine and of minimal benefit to microbiota.
Keeping a daily intake of fructose below 25 gram a day.
Minimizing their intake of dairy products especially butter, cheese and milk powder, rich in saturated fats, hormones and growth factors such as IGF1, and to reduce meat intake, especially inflammation-inducing processed and cured meat such as bacon and sausages, this far though only fat demonstrated to being detrimental to microbiota.
Dramatically increasing the intake of fresh and raw greens, fresh spices and vegetables, rich in antioxidants, fibers, minerals and nutrients, but also inflammation-controlling factors such as curcumin, resveratrol – some of which most likely are of great importance for diversity, replication, growth and functions of the microbiota and for immune development and immune functions of the body.
Minimizing intake of foods, which are heated above 100o C known to be rich in the inflammation-inducing molecules AGEs and ALEs, foods heated above 130 Co, which with increase in temperature becomes increasingly rich in pro-inflammatory and carcinogenic substances such acrylamide and heterocyclic amines. This means avoiding fried and grilled foods but also toasted and high-temperature baked breads.
Minimizing exposure to microbe-derived highly inflammation-inducing endotoxin, especially rich in meat hung for several days, hard cheeses, pork and ice-creams.
Eliminating/minimizing intake of foods rich in proteotoxins such as casein, gluten and zein.
Seeking out and consuming ancient anti-oxidant-rich, high fiber, low-calorie containing grains such as buckwheat, amaranth, chia, lupin, millet, quinoa, sorghum, taro, teff etc, and also increasing the intake of beans, peas, chickpeas, lentils, nuts and almonds – all extraordinary rich in nutrients and minerals – all prepared for eating by low-temperature cooking – all most likely of importance for maintenance of a rich microbiota.
Restricting intake of chemicals including pharmaceutical drugs to only what is absolutely nessessary as most likely most chemicals are detrimental to microbiota.
Supplement of large doses of vitamin D and omega fatty acids, both important in control of inflammation and for function of microbiota.
Stig gave a talk at the Croatian Society of Clinical Nutrition, Croatian Medical Association, Croatian Institut of Nutrition & In pharm – Croatian journal for pharmastists in Zagreb 2012-09-13. Click here for slides.