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“WHERE THINGS SO SMALL CAN HAVE A MASSIVE IMPACT ON YOUR HEALTH.”
Herbsprout is a webblog and podcast dedicated to sharing the health benefits of herbs, food, innovations related to our gut microbiome. Herbsprout seeks to bridge the vast chasm dividing the mainstream medical community and alternative medicine.

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What is butyrate, and why are they so very important?

What is butyrate, and why are they so very important?

Jun

17

thread

Here is one of the "symbiotic" relationships we have with the bacteria in our gut. There are three main short chain fatty acids (SCFA) - acetate, propionate, and butyrate - that are produced by our gut microbiome. Butyrate is a byproduct of your gut microflora breaking down prebiotic fibers and serve as food for the cells that line the walls of our gut. When we consume prebiotic foods, our gut bacteria ingests these foods and produce the short chain fatty acids (SCFA). It has been linked to health benefits such as reduced cancer risk, weight loss, reduction in hypercholesterolemia, improved electrolyte/mineral absorption and a healthier immune system.

Some good butyrate sources to include in your diet would be beans, muesli, cooked plantains, unripe bananas, cooked potatoes and cooked rice, as they upregulate the production of butyrate in your body. On the other hand, butter and ghee are directly ingested sources of butyrate and thus highly recommended for use in cooking!

More reading about the benefits of butyrate:
https://www.fivejourneys.com/blog/tackling-gut-health-with-sources-of-butyrate-why-what-how/

https://atlasbiomed.com/blog/what-is-butyrate/

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By HerbSprout.com

https://herbsprout.home.blog/ HERBSPROUT ADVISORY BOARD: ___________________________

●Jenny Pandol, Co-owner/founder/ COO, Microbiome Learning Center;
●Dr. Sabine Hazan, Founder and CEO, Progenabiome and Ventura Clinical Trials;
●Naveen Jain, Founder & CEO, Viome
●Hans Parge, ex-Pfizer director;
●Rob Greenlee, VP, Libsyn;
___________________________

●Cindy Postma, essential oils;
●Chris Kenji Beer, herbs & microbiome;
●Ely Diana, translation/ support services.
___________________________

Cindy Postma has been a writer and editor across all disciplines. She has been an instructor of Asian studies at Kings College (Cambridge), Columbia, and Cornell. She received her PhD from Kyoto University, Masters from Columbia University, and undergraduate from The University of Washington. She is proficient in four Asian languages and French. ____________________________

I am Chris Kenji Beer, Herbsprout writer and editor. I come from a family of health nuts. My mom was a psyche major and shared her Japanese culinary tradition. Uncle Tetsuo was and cousin Satoru Harada is a surgeon. Aunt Shigeko was a dietitian in Hiroshima before complications from the nuclear fallout took her life. I am currently enrolled at Bastyr University's Ayurvedic Health Advisor program. In the past, I spent many years researching health care. I was published on the topic "Japanese Health Care for the Elderly" by the U.S. - Japan Foundation, and as co-author of health care reports for National Conference of State Legislatures Health Services Program, NW Asian Weekly, & as Editor/ co-Publisher of Asia Pacific Economic Review. Email us with questions or comments @ sales@mzinger.com. ____________________________

The contents of this webblog is not intended to be used to treat, cure, mitigate, or diagnose any medical condition. The readers must consult your doctor before you make any changes that could affect your health.

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