Physiology of Pre, Pro, Antibiotics

Gut Flora Physiology

Schematics for this clinic and other workshops

These women technically eat a high fat diet BECAUSE they eat fermentable carbs.

1. Terms, Acronyms, and Concepts

Prebiotic = Specific Carbs (sugars) eaten by bacteria. Bacteria in gut = gut flora or probiotics
Probiotics do not eat or canabalize themselves; they feed on prebiotics just like yeast feeds on sugar to make alcohol
Fermentable Carbs = Carbs not absorbed as glucose but rather transformed into saturated fatty acids
Prebiotics ferment/transform into SCFA - Short Chain Fatty Acids or various forms of Short Chain Carbon Fuel Substrates
Antimicrobial Fatty Acids = Short Chain Fatty Acids (Acids eaten directly: e.g. butter, swiss cheese or the carb that ferments into the acid)
Properties of short chain fatty acids: Antimicrobial, not transported by LDL, Chylomicrons, HDL - i.e. can not increase triglycerides or 'cholesterol'.
RS = Resistant Strach
SIBO = Small Intenstinal Bacterial Overgrowth
SBO = Soil Based Organisms
VLC & LC = Very Low Carb and Low Carb
C2 to C12 = Short to Medium Chain Fatty Acids (Butyric, Glucoronic, Acetic, Lauric (C12), Capric (C10), Lactic (C3), etc

3. Click here for zip file

4. Foods that provide fermentable carbs (short list)

Resistant Starch (RS) - the most common storage carbohydrate of plants. Found in tubers, roots, yams, green bananas, green plantains, legumes, lentils, peas, nuts, carrots, sedge nutlets, rice, maize, grains.
Oligosaccharides (inulin, FOS, GOS, XOS) - the second most common storage carbohydrate of plants (chicory, onion, leek, dandelion, endive, asparagus, green bananas, legumes, lentils, oats, rice bran, maize, grains, fermented grains).
Non-Starch Polysaccharides (NSP) - some are structural and some not