Heat-Processed Foods Affect Gut Microflora in a Unique Way
Scientists from the University of California and Harvard: heat treatment of plant foods alters the gut microflora, while meat shows no such effect.
Scientists from the University of California and Harvard: heat treatment of plant foods alters the gut microflora, while meat shows no such effect.
Researchers at the University of California and Harvard University have shown how heat treatment of food alters the gut microflora. It is known that the microflora is linked to many bodily functions, ranging from digestion and metabolism to immune function.
It is no secret that a particular diet can significantly reshape the microflora. But the cooking method itself was discussed for the first time. An experiment was conducted on rodents kept on different diets — raw meat, cooked meat, raw sweet potato, or processed sweet potato.
It turned out that meat, regardless of the degree of processing, had no effect on the microflora. However, the processing of sweet potato played a key role. Not only did the bacterial composition of the microflora change, but also gene activity patterns and the metabolic products produced. A similar result was obtained when a whole set of various plant foods was added to the diet, including carrots, peas, regular potatoes, corn, and beets.
Overall, processing allows more calories to be absorbed in the small intestine, leaving less food for the bacteria inhabiting the lower segments. At the same time, some raw foods may contain antimicrobial compounds that, in theory, are hazardous to certain microorganisms.
Book a visit — we will pick a convenient time.