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Irritable Bowel Syndrome
Dr. Russo's Corner
Recipe of the Week
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Chris
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Issue: #25
June 11, 2012
Indiana Jones

Volume 2, Letter 25

 

June 11, 2012 

 

Irritable bowel syndrome has long been a problem for physicians.  We have very little knowledge of the etiology and know very little about how to effectively treat it.  This is about to change.

 

A new study published in the may 2012 issue of Digestive Diseases and Sciences shows us that certain bacteria are the cause of dysfunction.

 

Our large intestines contain 10 to the 10th bacteria versus 10 to the 5th for the small intestine.  If the amount of bacteria in the small intestine rises, then disease can ensue.  

 

The study from Cedars Sinai is the first to use small intestine bacterial culture to prove the association.  This is very important since we are finally getting a snapshot of normal small bowel flora versus unhealthy microbiology.  

 

In the study they used an antibiotic Rifamixin to reduce the bacterial load and treat the irritable bowel.  

 

In my assessment of the findings, I think that a root cause of the dysfunction is the large intestinal overgrowth of bad bacterial players. Controlling the natural flora to reduce the growth of pathogenic bacteria is the key to preventing IBS in the small intestine.  

 

How can you achieve this?  When you have a diarrheal illness or have to take antibiotics, it seems prudent to support your intestines with probiotics like Culturelle or Primadophilus.  

 

Eat an anti-inflammatory diet that is rich in food for good bacteria. Drinking high quality fermented foods like kefir is useful. 

 

Avoid Americanized processed food and grain fed beef which can promote the bad guys in your gut flora.  

 

IBS has a huge mental stress component.  Get help with stress if you have IBS.  A future article.!

 

Article

 

 

 

My take home point today: Keep a healthy gut,

  

 

Clearly,

  

Dr. Magryta

 
Dr. Russo's Corner
dr russo

Hummus

 

Hummus is basically a bunch of mashed chickpeas, which are legumes. But good hummus is generally made with prepared, soaked and lightly fermented chickpeas combined with high quality extra-virgin olive oilpreserved lemon, tahini made from sprouted sesame seeds, pungent garlic, sea salt, and pepper. Skip the pita bread and opt for carrot sticks or celery slices (or just a spoon).

 

The problem is most hummus isn't that good. It's made with industrial oils, which are full of rancid omega-6 fats. Companies use canned garbanzo beans, which are likely rich in BPA and full of physic acid. They contain stabilizers and preservatives that, while perhaps not all "that bad," make for a subpar, processed food. If you're going to eat hummus, I implore you to use the good stuff. If you're willing to make your own hummus, soak your own garbanzos, preserve, then hummus won't be too bad. It'll be free of BPA, low in phytic acid, full of healthy, ingredients like olive oil, lemon juice, garlic, and tahini, and it will taste pretty darn good. Extra points for fermented hummus

 

Dr. Russo

Recipe of the Week

Hummus

Here is a link to a great recipe on the internet for fermented hummus. Another way to feed your healthy gut flora!!!!! 


Enjoy,

Dr. M

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The newsletter archive in the links section is officially working.  New readers can now go back in time to learn about the future!

 

Copyright � 2010-2012 Christopher J. Magryta, MD. Readers, please note: The information provided in this newsletter is for educational and informational purposes only. It is not a substitute for advice and treatment provided by your physician or other healthcare professional and is not to be used to diagnose or treat a health issue.


 


Chris Magryta
Salisbury Pediatric Associates
Touchstone Pediatrics