Fermented Milk Boosts Skin Health

Milk that has been fermented using a probiotic dairy starter may benefit the skin of young healthy women.

There has been much interest in the potential for using probiotic bacteria for treating skin diseases, such as atopic dermatitis, however few studies have investigated their effect upon healthy skin. Hiromi Kimoto-Nira, PhD, of the National Agriculture and Food Research Organization (NARO) Institute of Livestock and Grassland Science (NILGS) in Japan, and colleagues  conducted a randomized double-blind trial to evaluate the effects of fermented milk produced using Lactococcus lactis strain H61 as a starter bacterium (H61-fermented milk) on the general health and various skin properties of young women. Twenty-three healthy young women aged 19-21years received either H61-fermented milk or conventional yogurt for 4-weeks. Blood samples were taken before and at the end of the 4-week period, and skin hydration (inner forearms and cheek) and melanin content, elasticity, and sebum content (cheek only) were measured. Results showed that skin hydration was higher in both groups, and sebum content in the cheek rose significantly in the H61-fermented milk group, but not in the conventional yogurt group. The authors concluded: “As skin lipids contribute to maintaining the skin barrier, H61-fermented milk would provide beneficial effects on skin for young women.”

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Kimoto-Nira H, Nagakura Y, Kodama C, Shimizu T, Okuta M, Sasaki K, Koikawa N, Sakuraba K, Suzuki C, Suzuki Y. Effects of ingesting milk fermented by Lactococcus lactis H61 on skin health in young women: a randomized double-blind study. J Dairy Sci. 2014;97:5898-903.


Why Fermented Foods May Be the Next Big Antidepressant

Gut microbes may influence your behavior.

Recent research is starting to catch up to what Donna Gates has been teaching through the Body Ecology Diet for the last fifteen years! Science now suggests that the bacteria in your gastrointestinal tract may have a great influence on your brain activity.

In the past 10-15 years, we have seen a growing interest in microbiology. It turns out that bacteria are responsible for many mechanisms in the body. So far, we know that symbiotic microbes in our gastrointestinal tract (1):

  • Synthesize vitamin K and important B vitamins.
  • Communicate with and regulate the immune system.
  • Play a role in reducing inflammation both in the gastrointestinal tract and in other areas of the body.
  • Detoxify heavy metals from the body.
  • Help digest food.
  • Promote gut motility.
  • Help heal and protect the lining of the gut. (more…)

Top 10 Probiotic Foods to Add to Your Diet

Probiotics are beneficial forms of gut bacteria that help stimulate the natural digestive juices and enzymes that keep our digestive organs functioning properly. In addition to taking a probiotic supplement, you can also support our probiotic intake through eating foods that are hosts to these live bacterium.

We all know of the great health benefits of probiotics, however, not all of us know how to take advantage of these health benefits. Below is a list I put together to outline the best probiotic foods for you to add to your diet. I would also recommend buying the organic version of all these probiotic foods.


Soybeans are Nutritional Bandits

Soybeans have a nice new name —Edamame. Sounds kind of exotic and sophisticated, doesn’t it? Since the 1990’s when marketers got behind this new name, sales of soybeans have skyrocketed, and an amazing array of products made with soy have proliferated store shelves. Does this mean you should jump on the soy bandwagon too?

Writings about the soybean date back to 3000 B.C., when the emperor of China listed the virtues of soybean plants to regenerate soil for future crops.  His praises centered on the root of the plant, not the bean. These ancient writings suggested that the Chinese recognized the unfitness of soybeans for human consumption in their natural form. Now, 5000 years later, we have forgotten what the Chinese knew about the anti-nutritive qualities of soybeans and are consuming them in record amounts. We have turned our backs on the Chinese wisdom that says the only soybean worth eating is one that has been fermented.
The key to releasing the soybeans nutrients has been known for thousands of years
About 1000 B.C. some smart Chinese person discovered that a mold, when allowed to grow on soybeans, destroyed the natural plant toxins present and made the nutrients in the beans available to the body. This process became known as fermentation and led to the creation of the still popular foods tempeh, miso, and natto. (more…)